But many don’t want to work behind a desk this is what they want to do. “People feel kind of ashamed – ‘I’m a server, a bartender, a cook’ – and they feel like second-class citizens. “We’ve owned restaurants now for over eight years, and one of the challenges is giving people a career path,” McPherson said. “And that goes down to the key employees who are really driven to keep customers satisfied.” “This makes us realize that you’re not successful by how busy you are, but by having a great customer experience,” Wicklund said. Wicklund said he and three other employees will be involved with ordering and inventory, finances, staff management, and system implementation. Underlying the strategy is the McPhersons’ decision to create a team of core managers they call ‘key employees’ who are invested in the business through a profit-sharing program. He said the restaurant was designed to “amplify breakfast” with burgers, mimosas, and craft beer, encouraging regulars like O’Bryan to sit around and socialize.
On Friday afternoon bartender Brandon Wicklund was behind the bar serving up a flight of mimosas while chatting with an old customer, Bill O’Bryan, from his seven years at King Neptune.
NEPTUNES WILMINGTON NC SKIN
It’s Sunday every day of the week, mimosas every day of the week.” ‘Some skin in the game’ “People have lost the concept of brunch - getting a cheeseburger or bacon and eggs at 7:30 in the morning or at 2:30 in the afternoon,” he said.
We wanted to provide an opportunity to come and slow down and enjoy a good meal, and good people.”Įarl McPherson said it was his brother who had the idea of bringing back an “old-school brunch style that people have gone away from.” “Everything these days is ‘instant-this’ and ‘drive-through-that.’ And there’s a time and a place for that … but every once in a while you want to do something different. “First and foremost we wanted to create a place that you would feel welcome and warm - and not rushed,” McPherson said. The restaurant is filled with dark wooden tables, ivy draping the walls, and an electric marquee ‘BRUNCHES’ sign over the bar. View the breakfast and lunch menus below (scroll to compare):
Behind the bar you can order a flight of mimosas (ask for the ‘loaded’ option for an added shot of flavored Absolut vodka) or a Tropical Lightning IPA from Wilmington Brewing Company. He and his brother Earl McPherson opened their first Brunches restaurant in the Mayfaire shopping center last Monday, with a second location coming soon to the Burnt Mill Office Park across the street from Flying Machine Brewing Company.Īlongside their signature burgers - the Classic, the Cowboy with fried onions and BBQ sauce, and the Islander with ham, pineapple, and jalapeños - you’ll find breakfast plates ranging from the All-American to a By the Sea omelette.
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