Menu pricing for breakfast and brunch restaurants. Target 67–74% gross margin with real breakfast & brunch benchmarks.
Breakfast & Brunch industry standard: 67–74%
Recommended Menu Price
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At 70% margin · $— profit per dish
Breakfast & Brunch Pricing Formula
Price = $cost ÷ (1 − 70%) = ?
AI estimates ingredient costs — no spreadsheet needed
Real dish costs and prices for breakfast and brunch restaurants. Click any row to load it into the calculator above.
| Dish | Ingredient Cost | Menu Price | Gross Margin | |
|---|---|---|---|---|
| Eggs Benedict | $3.80 | $14.00 | 73% | Load → |
| Avocado Toast (with egg) | $3.20 | $13.00 | 75% | Load → |
| Pancake Stack (3pc) | $1.50 | $10.00 | 85% | Load → |
| Breakfast Burrito | $3.00 | $12.00 | 75% | Load → |
| Mimosa (bottomless) | $2.50 | $18.00 | 86% | Load → |
Key Pricing Challenge
Maximizing revenue in limited operating hours with high egg and dairy cost volatility
Bottomless mimosas at $18 with $2.50 cost in prosecco and OJ deliver 86% gross margin. Bloody Marys, espresso martinis, and house cocktails at 85%+ margin are the fastest path to improving blended food cost at brunch.
Pancakes at 82–88% margin are among your most profitable dishes. Feature them prominently. Every table that orders pancakes improves your blended food cost and makes expensive egg and protein dishes more viable.
Weekend brunch guests spend 20–30% more than weekday breakfast guests. Weekend-specific pricing ($1–$2 premium) on popular items is accepted and expected. Use weekend brunch to test premium menu items.
Egg prices swing 30–50% seasonally and dramatically with supply disruptions. Review your breakfast food cost monthly. Items with 4+ eggs (frittatas, egg plates) need to be repriced when egg costs spike.
Type any dish name — MenuPricer AI estimates ingredients, calculates costs, and gives you 3 pricing tiers with delivery markups. Built for breakfast and brunch restaurants.
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