New Fall Menu and Customizable Cocktails Arrive Systemwide Snooze Eatery is rolling out a fall refresh that shifts control of the cocktail hour to guests. Starting Aug. 26, the breakfast and brunch chain will offer a Build Your Own Mimosa program available by the glass or bottle, letting diners mix and customize at the table. The menu expansion adds six new dishes to the systemwide lineup across its nearly 70 locations. Savory options include a Smoked Salmon Benny with herbed cream cheese, smoked salmon and poached cage-free eggs on olive-oil-brushed focaccia finished with cream cheese hollandaise, pickled red onions and lemon olive gremolata. Two breakfast burrito variations—one crispy, one smothered in red and green chile—join the menu, along with Breakfast Tacos filled with cage-free scrambled eggs, cheeses and poblanos. On the sweet side, Pumpkin Pecan Pie Pancakes feature fluffy pumpkin pancakes filled with vanilla cream cheese and topped with house-made caramel, sweet cream and candied pecans. Tiramisu French Toast pairs signature brioche stuffed with whipped mascarpone, served over espresso cream and finished with coffee syrup, cocoa powder and espresso sugar. "This menu is really about giving guests more to explore," said CEO Josh Kern. "We're bringing in bold flavors, thoughtful new dishes and some unexpected combinations that keep Snooze feeling fresh while still delivering the things our guests already love." The bar also debuts two new cocktails: the Strawberry Morning Marg and the Paloma. Some fall dishes are seasonal only, while others are permanent menu additions. "We wanted to give guests real range," said Erin Hess, Head of Culinary at Snooze Eatery. "There's indulgence on this menu, but there's also brightness, texture and a lot of freshness — enough variety that guests have a reason to come back and try something different every visit."
Why It Matters
Snooze's Build Your Own Mimosa model taps into guest participation and customization—a trend reshaping brunch service. The menu expansion reinforces the brand's positioning between casual breakfast and elevated dining, balancing approachable classics with chef-driven dishes. For operators, the move signals demand for interactive ordering experiences and seasonal menu rotation as retention drivers.
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Written by FBM Publications Editors
