Early Bird, the Midwest brunch chain that built its identity around making the weekend meal an everyday occasion, opens its 10th location on August 10 at 3101 W. 41st Street in Sioux Falls, South Dakota — marking a significant growth milestone for a concept that launched its first unit in Omaha's Blackstone District less than a decade ago.
The Format and Menu
The Sioux Falls unit runs daily from 6:30 a.m. to 2:30 p.m., a tight but deliberate daypart window that keeps labor and food costs predictable while capturing both early risers and late-morning diners. The chef-driven menu spans indulgent pancakes, creative eggs Benedict variations, hearty breakfast classics, and lunch sandwiches — all anchored by handcrafted beverages. A daily Flocktail Hour from 12:30 p.m. to 2:30 p.m. offers 50% off all adult beverages, including signature mimosas and micheladas, a low-cost retention play that turns the final two hours of service into a recurring traffic driver.
For operators watching brunch-segment expansion, Early Bird's model is worth noting: a single, compressed daypart eliminates dinner complexity while the daily-brunch positioning differentiates it from weekend-only competitors.
Off-Premise and Catering
Beyond the dining room, the Sioux Falls location will push online ordering and a catering program built around portability. The brand's "Brunch in a Box" packages — featuring breakfast bakes, burritos, and what the company calls hash holes — are designed for corporate meetings, private events, and celebrations, giving the unit a revenue stream that isn't dependent on table turns.
That off-premise emphasis aligns with broader restaurant catering growth strategies that have gained traction across full-service concepts looking to smooth out revenue volatility from dining-room traffic alone.
Founded in 2017, Early Bird now operates ten locations across the Midwest. The brand's expansion into Sioux Falls adds jobs and catering capacity to a market that has seen steady population and business growth, and signals that the concept has enough unit-level performance data to continue scaling its compact, brunch-focused model beyond its Nebraska home base.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
