Episode
How all-day brunch became a scalable concept
- Podcast
- The Future of Hospitality
- Published
- Feb 23, 2026
- Duration seconds
- 2262
- Processing state
not_requested
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Summary
Double guest frequency and keep the vibe relaxed and profitable. How an all-day brunch formula built 16 locations and loyal guests. Guest: Michiel Huisman, co-founder of Teds, scaled an all-day brunch concept across 16 locations over 10 years, turning leisure moments into repeat revenue. Key takeaways: - Optimize menu for speed, profitability, and Instagrammable moments to raise average spend and table turns. - Build a consistent yet localised brand experience so each venue feels authentic and repeatable. - Train and retain intrinsically motivated staff with clear service plans to protect guest experience. - Choose expansion sites with the right demographics, logistics, and terrace or corner exposure to succeed. Follow The Future of Hospitality for weekly insights into hospitality, hotels, and guest experience. Disclaimer: This podcast shares stories, experiences, and opinions from hosts and guests. They are personal perspectives only and not statements of fact or official advice from The Future of Hospitality