Easter brunch feels full before the doors open. The hard part is not sales. The hard part is keeping margin while everyone orders at the same time.
Quick Summary
- Choose one service model: buffet (fast, higher waste) or prix fixe (controlled, slower)
- Add a waste buffer for buffet pans and pastries (10-15%)
- Track egg-heavy dishes closely (prices move weekly)
- Use deposits and clear cancellation rules
This guide gives you a practical way to price Easter brunch for real service pressure.
Choose a Service Model First
Buffet model
- Faster table turns
- Higher waste risk
Prix fixe model
- Better portion control
- Slower kitchen rhythm if menu is too wide
Do not mix both unless your staff can handle complexity.
Easter Brunch Pricing Formula
Per-person price = (Food + Waste buffer + Labor + Overhead) / Target food cost %Holiday brunch usually needs a larger waste buffer than normal weekends.
Example: 60-Guest Brunch (Example Numbers)
- Food and pastry cost per guest: $9.20
- Waste buffer per guest: $1.10
- Labor and overhead per guest: $6.40
- Total per-guest cost: $16.70
Target food cost: 35%
$16.70 / 0.35 = $47.71Round to $48 or $49 and keep beverages as add-ons.
Fast Wins for Margin
- Fewer hot entrees, more high-margin sides
- Child plate pricing with smaller portions
- Premium add-ons: mocktails, dessert plate, coffee upgrade
Local Data Check (US)
BLS CPI food-away-from-home data helps you track broad menu inflation pressure. Use monthly updates to refresh holiday brunch pricing before reservations open.
Do This Now
- Decide: buffet or prix fixe service model?
- Calculate per-person food cost including egg-heavy dishes
- Add a 10-15% waste buffer for buffet pans and pastries
- Add labor and overhead per guest ($5-8)
- Divide total per-person cost by 0.35 to find your menu price at 35% food cost
- Set deposit requirement and cancellation deadline
Easter brunch success is simple: fewer surprises, cleaner math. KitchenCost helps you test holiday brunch pricing in minutes.