Brunch catering feels casual, but the costs are not. Eggs, coffee, and hot holding determine whether the order pays.
Quick Summary
- Build three per-person tiers: light, standard, premium
- Control egg and protein portions with fixed recipes
- Charge separately for coffee service and hot holding
- Require minimums (20-25 people) and preorder windows
Use per-person sets so your quotes scale cleanly.
Core Pricing Formula
Per-person cost = (Food cost + Packaging + Labor + Delivery) / Guest count
Per-person price = Per-person cost / Target food cost %Per-person pricing avoids tray overfill and last-minute changes.
Why Brunch Margins Collapse
- Eggs and bacon are over-portioned
- Coffee service is treated as free
- Fruit platters are oversized to look generous
- Pickup and delivery schedules compress labor
You cannot fix brunch margin after the event. Price it correctly up front.
Example Tier Structure (Example Numbers)
- Light: pastries, fruit, coffee
- Standard: add eggs and breakfast potatoes
- Premium: add protein platter and yogurt bar
Price the tiers to a clear cost ladder so upgrades make sense.
Coffee Service Add-On
- Coffee and tea per guest
- Cups, lids, sleeves, stirrers
- Ice and cold brew if requested
A coffee add-on often covers the labor you forget to count.
Local Data Check (US)
The BLS reported food-away-from-home prices rising in 2025, and USDA ERS expects continued increases in 2026. Build a quarterly repricing cadence for brunch packages to stay ahead of input costs.
Do This Now
- Define three brunch tiers (light, standard, premium) with specific items
- Write down portion standards for eggs, bacon, pastries, and fruit
- Calculate per-person cost for each tier using your invoice prices
- Divide per-person cost by 0.35 to find your menu price at 35% food cost
- Set a minimum order size (20-25 people is typical)
- Create a preorder window (close 5-7 days before event)
KitchenCost helps you price brunch packages with clear tiers and reliable margins.