Menu generator / Templates
Brunch menu template
Brunch is the meal where guests linger, order a drink first, and share. The menu should invite that: eggs, sweet plates, sides and a drinks list that is easy to add to.
What makes brunch different
Brunch is the meal that sits between two others, so guests arrive in every mood. Some want a proper plate of eggs, some want pancakes and a mimosa, and some are there for a cup of coffee and a seat. A brunch menu must serve all three without becoming a novel. The template groups the food into eggs, sweet plates and sides, then separates drinks, because for many places drinks are half the brunch revenue.
The sample uses the modern minimal style, which gives each item room and suits a bright dining room. If your brunch is boisterous and weekend-market in spirit, the bold diner style or the chalkboard style are alternatives.
How to organise
- Eggs. The anchor of any brunch. Four or five dishes, from simple to elaborate. Put a safe, simple option, “Eggs your way”, at the top for people who are not feeling adventurous.
- Sweet plates. Pancakes, French toast, a granola or yoghurt bowl. Two or three is plenty.
- Sides. Make add-ons easy: bacon, fruit, hash browns, each with a single price.
- Drinks. Coffee, juice and one or two brunch cocktails. If you offer a bottomless deal, put it in a footnote with the terms, and do not hide the time limit.
Typical price points
| Item | Typical US range |
|---|---|
| Egg dishes | $13–18 |
| Sweet plates | $13–17 |
| Sides | $4–7 |
| Mimosa or Bloody Mary | $10–14 |
| Bottomless drinks add-on | $20–30 |
Brunch prices run slightly under dinner mains but ingredient costs for eggs and dairy can be volatile; review your prices every season. A well-priced side, bacon at $5, is a high-margin way to lift the check.
Wording
Brunch menus can sound relaxed. Short, friendly lines are fine, as long as they are clear. “Two eggs, toast, potatoes, side salad” tells the guest everything. Describe the sauce and the key ingredient, not how special it is. Do not rely on trendy terms that need explaining, such as “deconstructed”; it slows ordering.
Bottomless deals and alcohol
Many places run bottomless drink offers. Rules on unlimited alcohol service differ between jurisdictions and some prohibit them outright, so check your licence conditions. If you do offer one, state the time limit, the drinks included and that an item must be ordered. A responsible-service line in the footnote is good practice and in some places required.
Dietary marks
Brunch is full of egg, dairy and wheat, so vegetarians are well served but vegans and coeliacs often are not. Add at least one dish each for VG and GF if you can, and mark them clearly. The tool lets you toggle marks per dish in the preview; a short legend appears at the foot of the page automatically.
Sizing and printing
A full page works for table menus; if you serve a long list of drinks, print a second page, which is a Pro feature. For a table with limited space, consider a one-page menu with the drinks in the footnote. Print on Letter or A4 and choose a heavier paper if the menu is handled by a lot of people with syrup on their fingers.
Questions about this template
What should be on a brunch menu?
Eggs, sweet plates, sides and a drinks list that includes coffee, juice and one or two brunch cocktails. Keep it to 12–18 items for one page.
How much should brunch cost?
Most egg and sweet plates in US cities sit between $13 and $18, with brunch cocktails $10 to $14. Check three local competitors before you set prices.
How do I show a bottomless drinks deal?
In the footnote line: the price, what is included, the time limit and the responsible-service notice. Check your local licensing rules first.
Is a brunch menu different from a breakfast menu?
Brunch tends to be later, more shareable and often includes cocktails. A breakfast menu is quicker, cheaper and leans on coffee and set plates.