Episode 30

there’s no money in breakfast

Listen: ON SPOTIFY

Watch: ON YOUTUBE

This week we are tackling breakfast head on.

Thinking about opening a restaurant and considering serving breakfast? You might want to think twice. In this video, we break down why breakfast restaurants struggle to turn a profit and why many restaurant owners avoid the breakfast service entirely.

If you're an aspiring restaurateur, entrepreneur, business owner, or someone looking for restaurant tips, this is a must-watch.

Why Breakfast Service is a Tough Business Model

Low Margins & High Volume: Breakfast foods are cheap, but customers expect low prices. Even with high volume, profit margins are razor-thin.

Labor Costs: Hiring chefs and staff to work early mornings, prepare fresh ingredients, and keep up with the fast pace makes profitability a challenge.

The Coffee Myth: Many believe that coffee sales can save a breakfast restaurant, but the reality is very different.

Customer Behaviour: People camp out with laptops, sip a single cup of coffee, and take up valuable table space. Plus, morning customers are in a rush, impatient, and demanding.

Spoilage & Food Waste: Breakfast items like eggs, bacon, and fresh produce have short shelf lives, making inventory management crucial.

Plus some valuable lessons from successful breakfast & brunch spots.

Keep those questions coming – we love hearing from you.