73% of restaurants offering bottomless brunch underestimate their true costs by at least 30%. Many forget to factor in unlimited consumption patterns, causing them to lose money on every guest. Here's your step-by-step calculation method to stay profitable.
What makes bottomless brunch different?
Regular brunch works with fixed portions. Bottomless brunch means unlimited consumption within a time slot. This makes cost calculation trickier because you're estimating average consumption patterns instead of controlling exact portions.
⚠️ Heads up:
Always calculate based on your maximum consumption per guest, not the average. Otherwise you'll lose money on the big eaters and drinkers.
Calculate your average consumption per guest
Gather data from your first weeks of bottomless service. Track exactly what each guest consumes and calculate the average. Add 20% buffer for safety - something most kitchen managers discover too late after their first unprofitable month.
💡 Example average consumption:
- 2.5 croissants at €1.20 = €3.00
- 150g scrambled eggs at €0.80/100g = €1.20
- 3 glasses of prosecco at €1.50 = €4.50
- 2 cups of coffee at €0.40 = €0.80
- Fruit, jam, butter = €1.50
Total cost: €11.00 + 20% buffer = €13.20
Factor in all extra costs
Beyond direct food costs, you've got additional expenses to account for:
- Longer table occupancy: Guests stay 2-3 hours vs. 1 hour normally
- Extra staff: More service due to unlimited orders
- Dishwashing: More plates and glasses per guest
- Waste: Guests order more than they eat
💡 Example extra costs:
- Longer occupancy (loss of 1 extra turnover): €8.00
- Extra staff (30 min extra per guest): €4.50
- Waste and dishwashing: €2.50
Total extra costs: €15.00
Calculate your minimum selling price
Now you can determine your minimum price using this formula:
Minimum price excl. VAT = (Food costs + Extra costs) / (1 - Desired profit margin %)
💡 Example calculation:
Food costs: €13.20
Extra costs: €15.00
Total costs: €28.20
Desired profit margin: 25%
Minimum price excl. VAT: €28.20 / (1 - 0.25) = €37.60
Price incl. 9% VAT: €37.60 × 1.09 = €41.00
Test and adjust based on actual consumption
Start with your calculated price and monitor closely during the first month. Track actual consumption per guest and adjust your calculation if needed. Use tools like KitchenNmbrs to automate this tracking process.
⚠️ Heads up:
Some guests consume double your average. Make sure your price can absorb these outliers, or you'll make a loss.
How do you calculate the minimum price for bottomless brunch?
Calculate the average food costs per guest
Make a list of everything a guest consumes on average (food and drinks) and add up the purchase prices. Add a 20% buffer for heavy consumers.
Add up all extra operational costs
Calculate what longer occupancy, extra staff, more dishwashing, and waste cost per guest. These are hidden costs many restaurants forget about.
Calculate your minimum selling price
Divide your total costs by (1 minus desired profit margin) for the price excl. VAT. Multiply by 1.09 for the final price incl. VAT.
✨ Pro tip
Track your first 100 guests over 3 weeks and categorize them by consumption level (light/medium/heavy). This gives you precise data to set prices that absorb the 20% of heavy consumers who drive up your costs.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
What profit margin should I aim for with bottomless brunch?
A profit margin of 20-30% is standard for bottomless concepts. This is lower than regular dishes due to higher operational costs and unpredictability. Don't go below 20% or you'll struggle to cover unexpected consumption spikes.
Should I set a time limit for bottomless brunch?
Yes, 2-3 hours is typical. Without a time limit, your costs become unmanageable and you lose too many turnover opportunities per table.
How do I prevent guests from drinking too much alcohol?
Set a maximum (for example, 4 glasses of prosecco per person) or work with intervals between orders. This protects both your margin and your guests. Many venues use a 30-minute interval rule.
Can I charge different prices for weekends and weekdays?
Absolutely. Weekend prices can be 20-40% higher due to increased demand and longer wait times. Calculate your costs for both periods separately since weekend consumption patterns often differ.
What if my calculated price is too high for my market?
Then limit your offering - fewer choices, smaller portions, or cheaper ingredients. Consider a different concept entirely. Selling below cost isn't sustainable long-term.
How do I handle large groups that might consume more?
Charge a 15-20% surcharge for groups of 8+ people, as they typically consume 25% more per person and require extra service. Always require advance booking for large groups.
Should I include service charge in my bottomless brunch price?
Many venues add a mandatory 12.5% service charge due to the intensive service required. This helps cover the extra labor costs while keeping your base price competitive.
📚 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
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (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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