Pricing a children's brunch menu is like solving a puzzle where the pieces don't fit the usual patterns. Kids consume smaller portions, yet parents still demand a full dining experience. You must factor in modified quantities while respecting the lower price point parents expect.
Why calculate children's brunch differently?
Children's brunch menus present unique pricing challenges:
- Reduced portions using identical ingredients
- Parents demand lower pricing
- Increased waste from selective eating
- Additional staff attention required
⚠️ Note:
Avoid simply calculating 50% of adult portions. Children consume less, but preparation time and service demands stay constant.
Gather all ingredients
Create a comprehensive list of every component on the children's brunch plate. Consider these categories:
- Main items: mini pancakes, scrambled eggs, bacon strips
- Fresh fruit: strawberries, blueberries, banana
- Bread options: toast, croissant
- Accompaniments: jam, butter, chocolate sprinkles
- Beverages: fresh orange juice, milk
? Example ingredient list:
For 1 children's brunch (6-12 years):
- 2 mini pancakes: €0.45
- 1 egg (scrambled): €0.28
- 1 slice bacon: €0.35
- 50g mixed fruit: €0.60
- 1 slice toast + butter + jam: €0.25
- 150ml fresh juice: €0.40
Total ingredient costs: €2.33
Calculate the right quantities
Children aged 6-12 typically consume 60-70% of adult servings. However, ingredient scaling varies significantly:
- Meat/fish: 60% of adult serving
- Vegetables/fruit: 50% of adult serving
- Bread/sides: 70% of adult serving
- Beverages: 50-60% of adult serving
Add waste and extra costs
Children generate more waste than adults. After managing kitchen operations for nearly a decade, I've learned to budget an additional 10-15% in ingredient costs for:
- Food dropped on floors
- Unfinished plates
- Extra napkins and cleanup
- Increased staff attention
? Calculation example:
Base ingredient costs: €2.33
- Waste 12%: €2.33 × 0.12 = €0.28
- Extra service 5%: €2.33 × 0.05 = €0.12
Actual cost price: €2.33 + €0.28 + €0.12 = €2.73
Determine your selling price
Children's brunch typically operates with higher food costs since parents expect reduced pricing. Standard food cost percentages for children's menus range from 35-40%.
? Price calculation:
Cost price: €2.73
Target food cost: 38%
- Minimum price excl. VAT: €2.73 ÷ 0.38 = €7.18
- Price incl. 9% VAT: €7.18 × 1.09 = €7.83
- Rounded menu price: €7.95
Check your competition
Research what nearby restaurants charge for children's brunch offerings. Parents actively compare children's menu prices. If you're pricing significantly higher, you'll need to provide additional value to justify the difference.
⚠️ Note:
Pricing children's menus too low attracts families but can devastate your profit margins. Always verify you're maintaining profitability.
Related articles
Calculate children's brunch cost price (step by step)
Make an ingredient list
Write down all ingredients that go into the children's brunch menu. Note the quantity per portion and the purchase price per ingredient. Don't forget small things like butter, jam, or garnish.
Calculate the base costs
Add up all ingredient costs. This is your base price per portion. Check that you've used realistic quantities for the 6-12 year age group.
Add waste and extra costs
Add 10-15% for waste and extra service. Kids spill more and need more attention. These are hidden costs you need to include in your calculation.
✨ Pro tip
Track your children's brunch waste percentages weekly for the first 6 weeks after launch. This data helps you fine-tune portions and reduce unnecessary costs.
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Frequently asked questions
What food cost percentage is typical for children's brunch menus?
Should VAT be included in cost price calculations?
How do I factor in additional waste from children?
Can I simply halve adult portion sizes for kids?
What if my calculated children's brunch price seems too high?
How often should I recalculate children's menu costs?
Do I need different calculations for toddlers versus older children?
Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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