The term refers to a speculative or conceptual offering of food and beverage items planned for a mid-morning meal. It represents an initial stage of menu development, often characterized by creative brainstorming and the exploration of diverse culinary possibilities. For example, a restaurant might develop this type of menu to assess potential customer interest in innovative brunch options before finalizing its official selection.
The significance of crafting such a prospective offering lies in its potential to identify novel dishes, gauge market trends, and stimulate internal creativity. Historically, restaurants have used this method to differentiate themselves within a competitive culinary landscape. The benefit extends to resource allocation, providing insights into ingredient sourcing, pricing strategies, and potential staffing requirements before committing to a definitive menu.