b'BRUNCH: TRENDS AND The menu at MarketSTATISTICSIn Flemington, N.J., Market Roost Restaurant,Roost in Flemington, Catering & Bakery is a longstanding local favoriteN.J.known for its for brunch. And while the beloved Sunday brunchweekend brunches GENERAL: According to is on hold due to COVID, Carol Todd, co-ownerreflects the talents ofDatassential, in 2018, brunch was with her husband Norman Todd, says cateringco-owner Carol Todd, aon 5.8% of American menus but continues, albeit with scaled-back events, mostlypastry chef. All desserts,expected to grow by 17% in the next at clients homes. Peruse the Todds brunchincluding Thanksgivingfour years. In 2019, nearly one in catering menu, and youll find that winning balancepies (above) and Keyfour restaurant operators reported lime tarts (below) are of comfort and adventure. Beyond staples likemade in-house.an increase in brunch sales over the frittatas, quiche and scones (apricot almond,preceding year.cranberry pecan, lemon currant), its packed with small delights and ambitious plates with aWEDDINGS: Industry sites likedecidedly Old World bent. The menu ranges fromThe Knot have noted the rise of French crepes, savory pastries, fresh mangowedding brunch formats. fritters, polenta and a whole smoked stuffed whitefish, to a miniature pastry selection, includingSOCIAL GATHERINGS: According raspberry Linzer tarts, mini cannoli and dulce deto Mintel 2017 research, about 40 leche triangles. All made in-house, notes Carol,percent of those surveyed value whos also a pastry chef. brunch as a time to socialize with friends and family.BUSINESS: Nations Restaurant News reports many work meetings now happen over brunch.CONSUMER PREFERENCES: Datassential found consumer decisions are influenced by made-to-order food, customizability and variety of choices. cateringmagazine.com CATERING MAGAZINE35'