We continue to bring game changing methods to better serve the guest for our Breakfast / Brunch restaurant client. The resources are right there and by poaching eggs in the shell in a controlled thermal circulator water bath we can cook and hold our poached eggs all day.
An operations solution that works and delivered 15 – 30 second ticket times for these culinary themed eggs benedicts. Average number of benedicts per day is 60 & more on the weekends.
The benedicts bank profit, Polenta & Prosciutto Egg Benedict, Lobster Benedict & this seasons Southern Comfort Eggs Benedict served over Cheddar Cheese an Scallion Grits with Maple Brown Sugar Sausage and Butter Milk Biscuits. Keeping it fresh and making it simple drives top line sales and increasing the ease of execution by leveraging technology is a big win operationally.
