When it comes to brunch, the markup on food is especially insane
"If you pay for brunch, you're paying, like, 20 times the cost for eggs, flour, and butter, and that's basically all breakfast food is," Carla tells me. "And if you're ordering a tiny box of granola or something, I don't even know what to tell you besides STAY HOME."
Unless you’re dining at the Jean-Georges of brunch spots, every brunch menu basically looks the same. Why? Because the ingredients are straightforward, the costs are low, and they're a cinch to cook. It's a numbers game, man. Don't let yourself get played.
Your service might not be on point
If your server's coming off as a little on the cranky side, it's not just her hangover -- it's her aching wallet.
"For servers, brunch food takes a lot of running, especially when you're slammed," Carla says. "And because even though the food is overpriced, it's still cheaper than dinner, and that means all that work for 60% of the money."
And the general malaise doesn't end with the front of house. The guys on the line are feeling the heat, too, and they aren't exactly inspired by frying up your precious French toast. Nobody's happy to be there except you and your pals, pal.
"Brunch food isn't particularly fun to make -- I mean, it's just eggs a billion different ways," Carla continues. "And as a pastry cook, I don't get to develop skills or be creative because I have 50 billion biscuits to make."