Mother’s Day brunch can be your highest brunch revenue day of the year. It can also be your most stressful service.
Quick Summary
- Use fixed menus and timed seatings
- Include labor pressure in your holiday price
- Offer add-ons that do not slow the line (drinks, flowers, dessert)
- Confirm all reservations and deposits early
This guide shows how to price the day so your team stays fast and your margin stays healthy.
Price for the Real Day, Not a Normal Sunday
Mother’s Day has unique costs:
- Longer table occupancy
- More modifications
- More front-of-house labor
- Extra plating and garnish time
Holiday pricing should reflect that reality.
Simple Holiday Brunch Formula
Holiday brunch price = (Food + Labor premium + Overhead + Waste) / Target food cost %A small labor premium can protect profit when service gets stretched.
Example: Fixed 3-Course Brunch (Example Numbers)
- Food cost per guest: $10.80
- Labor premium per guest: $3.40
- Overhead and disposables: $2.50
- Waste buffer: $0.90
- Total cost per guest: $17.60
Target food cost: 34%
$17.60 / 0.34 = $51.76Round to $52 or $54, then sell beverage pairings separately.
Add-Ons With Low Operational Risk
- Sparkling drink pairing
- Mini dessert flight
- Flower bouquet pickup
- Family photo print voucher
These raise ticket value without major kitchen complexity.
Local Data Check (US)
The National Restaurant Association often highlights Mother’s Day as a top restaurant holiday. Use that demand pattern to set early booking rules and production plans.
Do This Now
- Create a fixed 3-course menu (no substitutions)
- Calculate per-guest food cost
- Add a labor premium ($3-5 per guest for holiday stress)
- Add overhead and waste buffer
- Divide total cost by 0.34 to find your menu price at 34% food cost
- Set timed seatings (e.g., 10 AM, 12 PM, 2 PM) and deposit requirement
Mother’s Day wins come from planning, not luck. KitchenCost helps you build holiday brunch pricing that your team can execute.