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Meet Brooke Johnson of Brunch in Paso Robles

Today we’d like to introduce you to Brooke Johnson.

Brooke, can you briefly walk us through your story – how you started and how you got to where you are today.
The idea for Brunch started one night having some wine with friends. We kept talking about how cool it would be if there was a place locally where you could get Brunch every day of the week just not Sunday. We started coming up with really fun Brunch items like our Chorizo Breakfast Pizza and S’mores French Toast. We even came up with our T-shirt slogan, Brunch Me in the Face, that night too.

After talking about this for months I stated to look into making it happen. I left my 9-5 job and jumped into an industry I have never even worked in. I started planning, building and learning how to open a restaurant all by myself. Here I am two years later already in a larger location, I out grew the first location in six months. Every month we grow and exceed any expectation I ever had.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Since I opened Brunch all by myself there have been a few road blocks. Financing it was probably the hardest. I was not able to get an SBL so I opened every credit card I could and called in every favor I could. This has been a labor of love for my friends and family and we all feel like we own a part of it.

Brunch – what should we know? What do you guys do best? What sets you apart from the competition?
We are a small Brunch only restaurant. We have a very fun and fresh menu. You can get a traditional eggs Benedict or a breakfast taco or breakfast pizza. We are known for our Mimosa Flights. We bring you a bottle of champagne, several juices and berries. You can your friends can customize your own mimosa!

What is “success” or “successful” for you?
I define my success by the happiness of my employees, customers and work life balance. I am a mom so having time for my family and daughter is number one. I have made sure I can take her to school and pick her up every day. I try to excel in customer service and their experience. Success for me is being told how much my customer loved their Brunch and the atmosphere of the place.

Contact Info:

Image Credit:
Sarah Kathleen Photography

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