Easter weekend brunches often stand out, providing families the chance to reconnect over seasonal dishes. Thinking about spotlighting a new fancy French Toast or a fresh twist on the classic Benedict? This is your moment. Easter is brunch-centric and a great occasion to test new dishes, especially in categories like salads, breakfast, and brunch items.
Easter offers more opportunities for foodservice operators than other recent holidays due to the popularity of brunch and dinner as central parts of the celebration. This provides restaurants a chance to experiment with innovative takes on classic dishes.
Refresh your Spring Menu with these Recipes
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![Tangy BBQ Chicken Sandwich with Creamy Coleslaw]()
Tangy BBQ Chicken Sandwich with Creamy Coleslaw
A classic sandwich, featuring tender shredded chicken smothered in tangy BBQ sauce. This crowd favorite with bold flavors is pe...
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![Zesty Chicken Tacos with Cilantro and Avocado]()
Zesty Chicken Tacos with Cilantro and Avocado
These spicy chicken tacos are a crowd-pleaser with their bold flavors and vibrant toppings. The tender chicken and fiery season...
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![The Game Day Special]()
The Game Day Special
A pork and beef patty blend topped with beer bratwurst, Muenster cheese, sauerkraut, beer mustard and beer mayonnaise.
Bring Your Spring menu to the top with these category trends
1. Popular Spring Vegetables – Vegetables like fresh peas, asparagus and arugula mark the beginning of spring. Do you already have pasta or salads on your menu? Introduce these vegetables by mixing them into a linguine primavera paired with asparagus, peas and roasted tomatoes tossed in basil pesto cream sauce or a fresh asparagus salad.
2. Emerging Spices –Spice up existing dishes on your menu by introducing seaweed based spices like furikake or the Korean gochugaru. It is forecasted furikake will grow by 46% on menus over the next four years – you can easily introduce this by adding it to an omelet to bring that umami flavor or it can topped over fries. Gochugaru is in its menu inception phase versus the more ubiquitous spices like cayenne or curry powder. Introduce gochugaru in dishes like cucumber salad by making a gochugaru citrus vinaigrette.
3. New Twists on Old Classics – 39% of consumers are interested in trying za’atr and 38% are interested in trying Tahini. Try a Mediterranean Stuffed Breakfast Pita with Za'atar spiced sausage and eggs scrambled with labneh or add Tahini into pancakes.
