![]() ![]() And elevated takeout became a permanent part of the business. But, as Snooze learned, breakfast food travels well if done right. For a breakfast concept, it was moving into relatively uncharted territory because of the assumption that it was hard enough to get eggs from the kitchen to the table. Snooze, like concepts across the country, pivoted to takeout when it had to. COVID, again, was this reminder that we’re really good at operating restaurants.” “We’re in the business of operating restaurants. “I’ve always said that we’re not in the business of growing restaurants,” Birzon says. “So we made all the necessary pivots and leaned into a bunch of new opportunities that we really believe are moving the direction of our business.”ĭealing with COVID enabled Snooze to revisit the core of its brand. “When businesses and things get tough, it allows you to get very creative,” Birzon says. The pandemic was the worst thing to happen to the industry, Birzon says, but it revealed some silver linings. So the goal is hopefully never.”Įven throughout COVID, Snooze managed to open up six units over the past year and plans to unveil 12 in 2022, including in fresh markets like Las Vegas and Nashville. “Now that we’ve hit 50, I say we can’t afford to have a lousy restaurant until we hit 75. “I used to joke around, ‘guys, we can’t afford to have a lousy restaurant till we hit 25,’” he adds. We think the biggest compliment we can get is when people are surprised to find out that we’re actually a chain.” “We really strive to make all of our restaurants unique. “Every new location is not some diminished copy of the previous one,” Birzon says. While the brand hasn’t been the fastest grower in the industry, Birzon says, it has never drifted over the years. The Denver-based brand, founded in 2006, opened its 50th domestic store on September 1 in West Midtown Atlanta. Snooze was designed on an ethos of “breakfast, but different.” To Birzon, this meant high-energy, creative, and innovative in every angle-a mantra that stretches from operations to sustainability to employee culture. ![]() Yet here was a brand capable of creating a new platform for the morning daypart. Eatery, was that nobody had shaken up breakfast in three decades. Suja Organic Mighty Dozen & Suja Organic Citrus Immunity Cold-Pressed JuicesĪ leader in sustainable environmental practices and responsible food sourcing, all items on Snooze’s innovative daytime menu feature the freshest Snooze-approved ingredients, including cage-free eggs and humanely raised meats.CEO David Birzon’s first thought when he encountered Snooze, an A.M. Pumpkin Martini: Tito’s Handmade Vodka, house-made pumpkin syrup and oat milk. Pumpkin Latte: Espresso, choice of milk and house-made pumpkin syrup. Also available as Boozy Blood Orange Punch with vodka! ![]() Note: This dish is only available at Snooze’s Colorado Boulevard, Westminster Promenade and Boulder locations.īlood Orange Punch: Blood Orange juice infused with honey, vanilla and fresh lime juice. Topped with two sunny-side up, cage-free eggs and Snooze’s signature bread & butter pickles. Topped with a sunny-side up cage-free egg, Parmesan, house-made toasted brioche breadcrumbs, crispy prosciutto and parsley.īiscuits & Gravy House-made rosemary sausage gravy smothering a house-made biscuit. Served with a side of raspberry pepper jam and house-made Dijon citronette, candied pecans, strawberries and Parmesan-dressed greens.Ĭarbonara Breakfast Pasta: Spaghettini tossed with Parmesan soft-scrambled cage-free eggs, seared cider-braised habanero pork belly, red onions, garlic and diced tomatoes. Monte Cristo Brioche Toast: French toast batter–dipped brioche smeared with house-made raspberry pepper jam, topped with Havarti and Gruyere cheeses, shaved ham, a sunny-side up, cage-free egg, crispy prosciutto and chives. Topped with shredded short rib, a sunny-side up cage-free egg, house-made red onion and ginger pickled carrots and chives. Note: Snooze’s twist on a Hawaiian classic will only be available at Colorado locations. Short Rib Loco Moco: Jasmine rice smothered with house-made mushroom and beef gravy. Pumpkin Pecan Pie Pancakes: Pumpkin pancakes with a vanilla cream cheese filling topped with caramel sauce, a drizzle of sweet cream and candied pecans. The daytime brand, which specializes in breakfasts made with responsibly sourced, fresh ingredients, is welcoming cooler temps with seasonal pumpkin specialties and truly innovative, craveable brunch riffs. Eatery launches its new fall menu at all 60-plus locations nationwide. ![]()
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