Picture this: your weekend brunch is packed, but profits aren't matching the crowds. A healthy food cost for brunch service sits between 25-32% of your selling price excluding VAT. Many operators underestimate the true cost of fresh orange juice, quality butter, and premium ingredients that make brunch special.
Why brunch food cost is different
Brunch dishes appear straightforward - eggs, bread, some vegetables. But the details create the difference. Fresh orange juice runs €8-12 per liter, quality butter hits €15+ per kilo, and organic eggs cost double compared to regular eggs.
💡 Example: Eggs Benedict
Selling price: €16.50 (incl. 9% VAT) = €15.14 excl. VAT
- 2 eggs: €0.80
- 2 slices of ham: €1.20
- Hollandaise sauce: €0.90
- English muffin: €0.60
- Garnish + oil: €0.40
Total ingredients: €3.90 = 25.8% food cost
Typical food cost percentages per brunch dish
- Egg dishes: 22-28% (eggs benedict, omelet, scrambled eggs)
- Pancakes/French toast: 18-25% (mainly flour and milk, relatively cheap)
- Avocado toast: 28-35% (avocado is expensive, especially in winter)
- Smoothie bowls: 30-40% (lots of fruit, nuts, superfoods)
- Bagels with salmon: 35-45% (smoked salmon is expensive)
⚠️ Watch out:
Fresh orange juice appears affordable, but often costs €2-3 per glass in purchasing. Always factor this into your total food cost.
Account for seasonal fluctuations
Brunch ingredients swing dramatically in price. And this represents one of the most common blind spots in kitchen management - operators set prices in spring then wonder why margins disappear by December.
- Avocado: €1.50-4.00 per piece (depending on season)
- Berries: €3-8 per container (summer vs winter)
- Fresh herbs: €2-5 per bunch (local vs imported)
Review your purchasing prices monthly and adjust your menu if ingredients become too expensive.
💡 Example: Avocado toast seasonal adjustment
Summer: avocado €1.50, selling price €12.50
Winter: avocado €3.50, selling price €14.50
This way you maintain the same food cost of approximately 30%
Don't forget beverages
Brunch centers on the total experience. Many guests order fresh juice, coffee, mimosas. These beverages carry their own margins:
- Fresh orange juice: 40-50% 'pour cost' (equivalent of food cost)
- Coffee: 15-25% pour cost
- Mimosa: 20-30% pour cost (note: 21% VAT on alcohol!)
Food cost calculators for brunch pricing
With systems like KitchenNmbrs you see the cost price of each brunch dish directly. You can track seasonal fluctuations and see which dishes generate the most profit. Especially useful for weekend brunch menus that often change.
How do you calculate food cost for brunch dishes?
List all ingredients per dish
Write down absolutely everything: eggs, butter, oil, salt, pepper, garnish. Also the hollandaise sauce, fresh herbs and the bread roll. Don't miss a single component that goes on the plate.
Calculate exact quantities per portion
Measure precisely how much you use: 2 eggs of 60 grams, 15ml oil, 2 slices of ham of 40 grams. Don't estimate, but weigh it out during preparation.
Calculate the total cost price
Add up all ingredient costs and divide by your selling price excluding VAT. Formula: (Total ingredient costs / Selling price excl. VAT) × 100 = food cost percentage.
✨ Pro tip
Track your hollandaise sauce usage over 2 weeks - most kitchens waste 15-20% through over-portioning or spoilage. Proper portion control on sauces alone can drop your food cost by 2-3%.
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
Is 30% food cost too high for brunch dishes?
For most brunch dishes, 30% remains acceptable, especially if you use premium ingredients. For avocado toast or dishes with smoked salmon it can even reach 35%. Compensate with cheaper dishes like pancakes.
Should I include VAT in my brunch cost price calculation?
No, always calculate excluding VAT. Your menu price of €16.50 becomes €15.14 excl. VAT (divide by 1.09). Calculate your food cost percentage on that €15.14.
How often should I check my brunch cost prices?
Review your purchasing prices monthly, especially for seasonal products like avocado and berries. Adjust your menu if ingredients become structurally more expensive.
What if my food cost exceeds 35%?
Then you're probably losing money on that dish. Raise the selling price, replace expensive ingredients with cheaper alternatives, or remove the dish from the menu.
Do beverages count towards the food cost of brunch?
No, beverages have their own 'pour cost' percentage. Fresh orange juice for example has 40-50% pour cost, coffee 15-25%. Calculate these separately from your food items.
How do I price brunch cocktails like mimosas correctly?
Factor in the 21% VAT on alcohol versus 9% on food. A mimosa with €2 ingredient cost should sell for €8-10 to maintain 20-25% pour cost. Don't forget the higher tax rate.
Should I offer different portion sizes for brunch dishes?
Yes, offering small and regular portions can improve margins. Smaller portions reduce food cost while maintaining perceived value. Many guests prefer lighter options during brunch hours.
📚 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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