One Year Later: What Chefs Learned from Offering Brunch To-Go

Soggy pancakes, cold eggs, congealed sauces. Chefs have learned how to bypass pitfalls like these over the last year of brunch service to-go.  

“Mother’s Day was absolutely horrendous,” recalls Chef/Co-Owner Sarah Heard of Foreign & Domestic in Austin. “We like to think we‘re good at what we do, but we never had to do brunch takeout at that volume. We were trying to get everything in boxes...