For instance, I searched "Brunch" in Google Maps for Jackson and omelette plates are $10-16 at Google's top result[1].

Labor costs certainly impact prices, but restaurant pricing isn't totally formulaic outside of maybe "market price" fish dishes. Kenji Lopez Alt has written about this[2]:

  Here's where one of the first intricacies in menu pricing arises: Menu prices have to make sense to the customer. Placing a $15 carrot entree and a $20 chicken dish next to a $40 mushroom dish and a $45 steak doesn't compute; the range is simply too big. Either the latter two dishes are far too expensive, or the first two are far too cheap. Which sceniaro seems true largely depends on the atmosphere of the restaurant and pricing at similar restaurants, but both cases can be disconcerting.

  Because of this, most successful restaurant owners fudge the numbers a bit. "You're willing to lose money on some things because they're important to keep on the menu," says Maws.