Sunny Street Cafe’s Expansion Feeds Growing Appetite for Brunch

Inspired by the concept of a homestyle Americana restaurant, Mike Stasko Sr. purchased a franchise called Peaches in Bradenton, Florida, and brought it to Columbus, Ohio, in 2007. After renaming the flagship restaurant Rise & Dine, he held onto the concept for a few years before rebranding it one last time to Sunny Street Café.

It became evident this concept was tailored for families, by a family. Operating within the breakfast and lunch segment aligned well with Stasko’s vision of creating a family-oriented business for guests and employees.

“Brunch offers people a lifestyle or experience they typically can’t find in the restaurant industry,” says Mike Stasko Jr., president of Sunny Street Café. “Remaining in this segment was crucial to us and became ingrained in our brand culture.”

Sunny Street Café’s made-from-scratch menu features classic favorites such as buttermilk pancakes, omelettes, and the Big Bite Breakfast meal comprising eggs, a choice of meat, toast, and sides. For the more adventurous palate, the chain offers options like Banana Bread Oatmeal, Migas Breakfast Tacos, and Homemade Corned Beef Hash, made from a secret family recipe.

Brunch cocktails include various mimosas, a ‘Beermosa,’ and the Palm Fizz, a concoction of champagne, freshly squeezed orange juice, and pomegranate flavoring.

Over the years, the chain expanded beyond Columbus to St. Louis, Missouri, and two major hubs in Texas in Dallas and Fort Worth. With 22 restaurants and counting, and double-digit sales growth for the second consecutive year, Stasko attributes Sunny Street’s success to spotlighting an underserved market after the pandemic.

“We positioned ourselves during the pandemic to take care of our people because we knew our customers would come for their service and smiles,” Stasko explains. “In addition, we execute on the food, and I believe legacy brands have overlooked the unique things we can achieve in this segment.”

Working to retain employees amid an atmosphere of uncertainty and labor shortages remains central to Sunny Street Café’s operations. Stasko believes that integrating employees into a “work family” environment allows them to treat guests with the same unwavering kindness, which he argues is crucial as the world gradually adapts to a new normal.

“People weren’t looking out for one another, and guests weren’t returning,” Stasko adds. “The magic of Sunny Street is that our team members have been with us for years. We’re celebrating 15-plus year anniversaries in our stores, and that’s a source of pride because it’s rare in our industry.”

When hiring, Stasko’s team seeks individuals with a sunny disposition who derive joy from brightening a customer’s day. As a smaller chain, Sunny Street continuously explores ways to remain competitive in terms of employee retention, whether through benefits or what Stasko refers to as “little surprises and delights.” This approach fosters customer loyalty and positively impacts the brand’s bottom line.

In 2023, successful off-premises operations accounted for 30 percent of total sales for Sunny Street Café locations, with a maturing catering program comprising 20 percent of that figure. In 2018, the brand foresaw the need for a catering program after noticing the limited breakfast options available outside of bagels and donuts. Stasko’s team developed innovative methods to transport food, particularly eggs, and streamlined these processes in anticipation of a post-pandemic world.

“Employers attempted to entice people back to the office with catered breakfasts and lunches, but there weren’t many options for breakfast catering,” Stasko remarks. “This has been a significant boon for us, and there are no signs of it slowing down.”

As the catering program continues to grow, Stasko prioritizes ensuring that the café can support both its off-premises and full-service identities. It’s a delicate balance to maintain an exceptional guest experience, but Stasko believes it boils down to the chain’s ability to become more efficient with production and simplify the catering menu. He describes it as “good redundancy” for the operational ease of the café as it strives to keep up with its dining programs.

Furthermore, six locations are undergoing a design remodel in response to the increasing number of carryout and third-party service customers. The brighter ambiance and efficient use of space improves the flow of the restaurants, aligns with local aesthetic trends, and optimizes outdoor patio spaces as the brand expands into markets with diverse weather and dining habits.

Sunny Street Café continues to innovate its menu and introduce new flavor variations, particularly its pancakes. Remaining true to its identity as a family-focused restaurant, the brand is revamping its kids’ menu with the introduction of dinosaur-shaped pancakes, which Stasko says are a fan favorite.

While the sunny brunch concept continually innovates on multiple fronts, competing directly with legacy breakfast brands, Stasko is confident that the brand will capitalize on growing demand and enter a phase of controlled growth throughout 2024. A shift toward franchising will bolster the chain’s presence in markets like North Carolina, South Carolina, Georgia, Florida, and Texas.

“We emerged from COVID as better operators; otherwise, we wouldn’t have achieved the same success story,” Stasko says. “We recognize that we have something special, and we’re prepared to market that as a franchise opportunity in both new and existing markets … but we won’t rush it. We’re family-owned and invested in our franchisees; we don’t close restaurants. This is our mantra as we prepare for the next stage of growth for Sunny Street Café.”