# How all-day brunch became a scalable concept

Page: https://stenobird.com/podcast/the-future-of-hospitality-7482768/how-all-day-brunch-became-a-scalable-concept
Text version: https://stenobird.com/podcast/the-future-of-hospitality-7482768/how-all-day-brunch-became-a-scalable-concept.md
Podcast: [The Future of Hospitality](https://stenobird.com/podcast/the-future-of-hospitality-7482768)
Published: 2026-02-23T22:28:11+00:00
Episode link: https://podcasters.spotify.com/pod/show/alon-shkuri/episodes/How-all-day-brunch-became-a-scalable-concept-e3fgpc8
Audio file: https://anchor.fm/s/10480bf24/podcast/play/115942216/https%3A%2F%2Fd3ctxlq1ktw2nl.cloudfront.net%2Fstaging%2F2026-1-23%2F418686592-44100-2-3c377b6440129.mp3
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JSON: https://stenobird.com/v1/public/podcasts/the-future-of-hospitality-7482768/episodes/how-all-day-brunch-became-a-scalable-concept
Duration seconds: 2262

## Resource

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

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## Transcript

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