Redefining Brunch Culture into a High-Margin Premium Experience

Overview

Nesso is a modern café, bar, and brunch destination built around a premium, experience-led model.

Chef Bobby Geetha led the full concept strategy — transforming a standard brunch café idea into a high-margin, brand driven hospitality concept with strong scalability potential.

The Challenge

• Highly saturated UK brunch market
• Low margins in traditional café models
• Over-reliance on coffee and low-ticket items
• Lack of differentiation in experience
• Difficulty increasing spend per customer

The Strategy

1. Premium Brunch Positioning

• Shifted from “café” → experience-driven brunch destination
• Designed for:
• Social occasions
• Celebrations
• Influencer-driven traffic

2. Menu Engineering for High Spend

• Introduced high-value hero dishes
• Designed menu to push:
• £12–£18 dishes instead of £6–£9
• Built strong perceived value vs cost

Key approach:

• Same base ingredients
• Multiple high-margin variations

3. Signature Product Innovation

Created standout, viral-ready dishes:

• Chilli Beef Benedict
• Mortadella Benedict
• Panettone French Toast
• Bacon Pancakes with Ricotta & Maple

Plus:

• World-first Brunch Afternoon Tea concept
• Italian-inspired Bottomless Brunch experience

4. Revenue Model Transformation

Traditional café model:

• Coffee-led
• Low ticket
• High volume needed

Nesso model:

• Experience-led
• High ticket (£25–£45 per guest)
• Add-ons:
• Bottomless drinks
• Afternoon tea upgrades
• Cocktail upsells

5. Space & Brand Design

• Japandi-inspired interiors (clean, minimal, premium)
• Designed for:
• Instagram visibility
• Comfortable dwell time
• Premium perception

6. Operational Efficiency

• Streamlined kitchen for brunch speed
• Cross-utilised ingredients across menu
• Reduced complexity without reducing perceived luxury

The Results

• Strong weekly revenue across locations
• High average spend per head
• Strong brunch positioning in Leeds market
• High social media engagement
• Repeat-driven customer base

Key Learnings

• Brunch is not food — it’s an experience product
• Presentation drives perceived value more than cost
• Fewer, better dishes outperform large menus
• Drinks & add-ons drive real profit

Chef Bobby Geetha’s Role

• Concept creation & brand positioning
• Menu design & engineering
• Experience design (brunch → occasion)
• Revenue model structuring
• Kitchen workflow optimisation

Looking to Build a High-Performing Concept?

Chef Bobby Geetha helps operators:

• Turn average cafés into premium destinations
• Increase spend per head without increasing costs
• Build scalable, investor-ready brands
• Create concepts that stand out in saturated markets

Enquire Now

Build a concept that people don’t just visit — they come back for.