Breakfast and brunch often have low margins due to small portions and lots of labor. With KitchenNmbrs you calculate exactly what each breakfast dish costs, from eggs benedict to granola bowls. This way you see which items are profitable and where you need to adjust your prices.
Why breakfast calculation is different
Breakfast dishes have unique challenges that affect your food cost:
- Small portions, many ingredients: An eggs benedict has 8+ components
- Lots of labor: Poaching eggs, toasting bread, making sauces
- Fresh products: Fruit, dairy, eggs - short shelf life
- Different price points: Weekend brunch vs. weekday lunch
⚠️ Watch out:
Many breakfast dishes have a food cost of 40-50% because entrepreneurs forget to include all the small ingredients: butter on the toast, oil in the pan, garnish, sauces.
Entering breakfast ingredients in KitchenNmbrs
Start with your ingredient library. For breakfast these are typical categories:
- Eggs & dairy: Eggs, milk, butter, cheese, yogurt
- Bread & grains: Toast, bagels, granola, oatmeal
- Meat & fish: Bacon, ham, salmon, sausage
- Vegetables & fruit: Avocado, tomato, berries, banana
- Sauces & spreads: Hollandaise, jam, peanut butter
Fill in for each ingredient: purchase price per unit, supplier, and shelf life.
💡 Example: Eggs benedict food cost
Ingredients per portion:
- 2 eggs: €0.60
- 1 English muffin: €0.45
- 2 slices ham: €1.20
- Hollandaise sauce: €0.80
- Butter, oil, garnish: €0.35
Total food cost: €3.40
Creating recipes with portion sizes
KitchenNmbrs automatically calculates your food cost when you fill in the recipe. For breakfast dishes you pay attention to:
- Exact quantities: Not "a bit of butter" but "15 grams of butter"
- Cooking loss: Eggs sometimes break, toast burns
- Include garnish: Parsley, fruit, nuts
- Side dishes: Toast, potatoes, salad
The app shows your food cost percentage per dish directly.
Breakfast food cost benchmarks
Common food cost for breakfast dishes:
- Egg dishes: 25-35% (eggs benedict, omelet, scrambled)
- Granola/yogurt bowls: 30-40% (lots of fruit and nuts)
- Toast/bagels: 20-30% (simple ingredients)
- Pancakes/waffles: 25-35% (batter cheap, toppings expensive)
- Avocado toast: 35-45% (avocado is expensive)
💡 Example: Pricing
Eggs benedict food cost €3.40, desired food cost 30%:
- Minimum selling price excl. VAT: €3.40 / 0.30 = €11.33
- Price incl. 9% VAT: €11.33 × 1.09 = €12.35
- Rounded menu price: €12.50
Actual food cost: (€3.40 / €11.47) × 100 = 29.7%
Weekend vs. weekday pricing
Many breakfast venues use different prices:
- Weekend brunch: Higher prices, more time per guest
- Weekday lunch: Sharper pricing, faster service
- Early bird breakfast: Lower prices for early risers
In KitchenNmbrs you can set multiple selling prices per recipe to see how this affects your food cost.
Waste with breakfast products
Breakfast ingredients often have short shelf lives:
- Fresh fruit: 2-5 days, plan purchases well
- Dairy: Check daily, use FIFO system
- Eggs: 3-4 weeks shelf life, but account for breakage
- Bread: 1-2 days fresh, then toast
⚠️ Watch out:
Factor in 10-15% waste for fresh breakfast products in your food cost. This prevents you from pricing too aggressively and losing money on spoiled ingredients.
Seasonal adjustments
Breakfast prices fluctuate with seasons:
- Summer: Berries cheaper, avocado more expensive
- Winter: Citrus more expensive, apples cheaper
- Holidays: Salmon and specialty ingredients more expensive
Update your purchase prices in KitchenNmbrs every month to protect your margins.
How do you calculate breakfast dish food costs? (step by step)
Create an ingredient list
Open KitchenNmbrs and add all breakfast ingredients to your library. Fill in purchase prices, units and suppliers. Don't forget small items: butter, oil, spices, garnish.
Create recipes with exact portions
Create recipes for each breakfast dish. Fill in exact quantities (not 'a bit' but '15 grams'). KitchenNmbrs automatically calculates the food cost per portion.
Set selling prices and check food cost
Enter your current menu price and view your food cost percentage. Aim for 25-35% for most breakfast dishes. Adjust prices if you're above 35%.
Update prices monthly
Check your purchase prices every month, especially for fresh products like fruit and dairy. Update recipe costs in the app and see if your selling prices still make sense.
✨ Pro tip
Check your 3 best-selling breakfast dishes in KitchenNmbrs every week. If those stay below 35% food cost, you have 80% of your breakfast margin under control.
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
Why is my breakfast food cost so high?
Breakfast dishes often have many small ingredients you easily forget to include: butter, oil, garnish, sauces. Add up everything that goes on the plate, including the toast and side dishes.
Should I include waste in my food cost?
Yes, especially with fresh breakfast products. Factor in 10-15% waste for fruit, dairy and eggs. This prevents you from pricing too aggressively and losing money on spoiled ingredients.
Can I set different prices for weekend and weekday?
In KitchenNmbrs you can set multiple selling prices per recipe. This way you immediately see how weekend and weekday prices affect your food cost.
How often should I update my purchase prices?
For breakfast products at least every month, because fresh ingredients fluctuate in price significantly. Especially fruit, dairy and eggs change price regularly.
What is a good food cost for avocado toast?
Avocado toast often has a food cost of 35-45% because avocado is expensive. If you're above 45%, consider a smaller avocado portion or a higher selling price.
📚 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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