All-inclusive concepts like unlimited brunch are tricky to calculate because you can't predict exactly how much each guest will consume. Many entrepreneurs guess the costs and unknowingly lose money on this formula.
Why all-inclusive concepts are risky for your margin
With a normal menu you know exactly what you're selling: one steak, one dessert. But with all-you-can-eat? One guest eats one croissant, another devours five. Some guests drink one coffee, others down four.
The danger lies in the average consumption. If you estimate guests eat an average of €12 worth, but it turns out to be €16, you lose €4 per guest. With 100 guests per week: €20,800 per year.
⚠️ Watch out:
Many entrepreneurs only calculate with the 'average' guest. But 20% of your guests often eat 50% of your costs. So calculate with the actual spread, not the average.
Step 1: Measure your actual consumption per guest
For a reliable calculation you need data. Track for at least 2-3 weeks how much your guests actually consume of each item.
- Number of croissants per guest (count all types)
- Number of eggs per guest (scrambled, fried, boiled)
- Grams of cold cuts per guest (ham, salami, roast beef)
- Grams of cheese per guest
- Number of coffees/teas per guest
- Juice consumption per guest
💡 Example measurement (50 guests, Sunday brunch):
- Croissants: 85 pieces = 1.7 per guest
- Eggs: 95 pieces = 1.9 per guest
- Ham: 3.2 kg = 64 grams per guest
- Cheese: 2.1 kg = 42 grams per guest
- Coffee: 110 cups = 2.2 per guest
Step 2: Calculate the costs per average guest
Multiply your measured consumption by your purchase prices. Add everything up for the total cost price per guest.
💡 Cost calculation per guest:
- 1.7 croissants × €0.45 = €0.77
- 1.9 eggs × €0.22 = €0.42
- 64g ham × €18/kg = €1.15
- 42g cheese × €12/kg = €0.50
- 2.2 coffees × €0.15 = €0.33
- Other (butter, jam, juice): €1.20
Total cost price per guest: €4.37
Step 3: Calculate with spread, not averages
The problem with averages: 20% of your guests eat much more than average. These 'heavy users' can destroy your margin - a mistake that costs the average restaurant EUR 200-400 per month. So calculate with a markup of 15-25% on your average costs.
Formula: Actual costs = Average costs × 1.20
In the example: €4.37 × 1.20 = €5.24 per guest
⚠️ Watch out:
Also factor in waste. At buffets, often 10-15% extra food goes in the trash because you need to refill before pans are empty.
Step 4: Determine your minimum selling price
For a healthy margin on all-inclusive concepts you typically calculate with 25-30% food cost (slightly lower than normal dishes because you need less staff per guest).
Formula minimum price: Cost price ÷ Desired food cost percentage
💡 Price calculation:
Cost price per guest: €5.24
Desired food cost: 28%
Minimum price excl. VAT: €5.24 ÷ 0.28 = €18.71
Minimum brunch price incl. 9% VAT: €18.71 × 1.09 = €20.39
Monitor and adjust monthly
All-inclusive concepts require constant monitoring. Check monthly:
- Actual consumption vs. estimate
- Supplier purchase prices (often vary)
- Waste percentage
- Seasonal influences (summer = more juice, winter = more hot drinks)
With a system you can keep your recipes and cost prices centralized, even for complex all-inclusive concepts. This way you immediately see what changes in purchase prices mean for your margin.
How do you calculate the margin on all-you-can-eat brunch? (step by step)
Measure actual consumption per guest
Track for at least 2-3 weeks how much each guest actually consumes of all items. Note the number of croissants, eggs, grams of cold cuts, coffees per person. Only with real data can you calculate reliably.
Calculate average costs per guest
Multiply your measured consumption by purchase prices and add everything up. Don't forget other costs like butter, jam, napkins and waste in your calculation.
Calculate with spread (plus 20%)
Add 20% to your average costs for heavy users who consume much more. Then determine your minimum selling price by dividing by your desired food cost percentage (usually 25-30% for all-inclusive).
✨ Pro tip
Track your top 3 most expensive buffet items daily for the first 30 days of any unlimited concept. Ham and cheese prices can fluctuate 15-20% monthly, silently eating into your margins.
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 food cost percentage is normal for all-inclusive concepts?
For all-inclusive concepts like brunch, 25-30% food cost is standard, slightly lower than normal dishes. You need less staff per guest, but have more risk of overconsumption.
How often should I measure my consumption again?
Measure again every 3 months, especially after seasonal changes. Guests eat differently in winter than in summer. New items on your buffet also change consumption patterns.
What if some guests eat a lot and others eat very little?
That's normal for all-inclusive concepts. So calculate with a 20% markup on your average. The light eaters compensate for the heavy eaters, but you do need to account for the spread.
Should I include VAT in my cost price calculation?
No, always calculate excluding VAT. Your brunch price of €22 incl. VAT is €20.18 excl. VAT. Use that €20.18 for your food cost calculation, not the €22.
📚 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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