How Mia Brunch Bar brought seven-day brunch to Toronto 

Toronto’s brunch culture did not always look the way it does today. About 15 years ago, Darrick, the owner of Mia Brunch Bar, noticed a gap. While working as an engineer in the corporate world, he felt the city was missing something. Brunch, in his view, had more potential. It could be more than a weekend treat. It could be an everyday experience.

That idea stayed with him. About a decade later, he acted on it. 

The first step in opening the restaurant was choosing the right location. The decision came down to foot traffic, density and timing, which led him to land on the Yonge and Eglinton area. There was space, there was opportunity and more importantly, there was a growing appetite for something new.

Starting from zero and learning fast

Darrick did not come from a food and beverage background. That meant starting from scratch. He took courses, including George Brown’s “How to Start a Restaurant 101”, and leaned heavily on online resources.

Even after opening in 2019, new challenges kept coming. Rising costs have been one of the biggest. Darrick estimates that food, rent and labour have increased by about 50 per cent. That reality has forced constant adjustment and smarter operations.

Why the team is everything

Ask Darrick what he is most proud of, and his answer is immediate. The team.

Mia Brunch Bar operates with a collaborative culture. Staff are encouraged to speak openly, share ideas and challenge the status quo. This is especially important given Darrick’s non-traditional background. He relies on his team’s experience to guide decisions.

The approach is simple. Listen to everything. Even if most ideas are not used, one great suggestion can make a meaningful difference. It is a mindset that helps build engagement and innovation.

Staying true while evolving

While the menu has evolved over time, the core vision has stayed intact. Mia Brunch Bar focuses on fresh ingredients, consistent quality and a strong customer experience.

At the same time, the business constantly looks for efficiencies. This includes refining kitchen workflows, improving back-of-house operations and simplifying service for staff.

A menu that keeps customers coming back

Technology also plays a role in the restaurant’s day-to-day operations. Darrick chose Moneris for its rates and reliability.

The payment terminals include SIM cards and Wi-Fi backup, ensuring transactions can continue even if the main network fails. This is especially useful for patio service where connectivity can be inconsistent.

Integration with TouchBistro further simplifies operations by automatically closing tables and reducing manual steps for staff. These small efficiencies add up, improving both speed and the customer experience.

The next chapter

With a second location on the way, Mia Brunch Bar is continuing to grow. What started as an idea during an engineering career has become a thriving part of Toronto’s brunch scene.

At its core, the story is about spotting an opportunity, building a strong team and staying open to change. And for anyone who walks through the doors, it is also about great food, a welcoming atmosphere and the simple joy of brunch any day of the week.

Next time you are thinking about brunch, make it Mia Brunch Bar. Whether you are in the mood for something sweet or savoury, you will find a plate worth coming back for.