New year, new brunch.
Last year I wondered if Tacoma was, in fact, a brunch town. Several restaurants, including some of the city’s biggest names, have dabbled in the weekend ritual only to revert to just dinner.
Owners and managers usually cite two major brunch barriers: prep time and staffing. The kitchen might be full-up as it is, and adding breakfast and lunch dishes to the menu might require different ingredients. Staffing also continues to be complicated, and extending service to Saturday and/or Sunday mornings often spells long shifts for the nighttime crew…