IHOP used to be open 24/7 (at least here around NYC) and surprisingly, it isn't that much more expensive than McDonalds down the block or across the street, LOL - famous for their bottomless coffee in the themos (actually, it has improved to the point that I stopped calling it "water with coffee")

Seating capacity for the typical standalone IHOP is around 100 people with 3 or 4 server, bus person(s) & kitchen staff plus the manager on duty, so your group could end up eating in 2 sessions and/or faced a long wait. As others said, definitely contact them in advance for a heads-up and make special arrangements, as the short order cooks could be overwhelmed behind the kitchen.

Depends on what kind of breakfast you are used to, really. IHOP, Denny's and other large chains serve mediocre food out of industrial drums, in overly huge portions for a moderate price. If you are looking for quality fresh ingredients, this is not the place to go. American-style pancakes are an acquired taste and a lot of people never acquire it.

On the other hand, in a group that large your choices are really limited.

Order the Migas with chorizo. I just checked it on the nutritional chart. 105 grams of fat!

There's no accounting for taste in America. IHOP is known for their pancakes.
If I were you, I'd have breakfast at a local greasy spoon diner (if possible). It will be cheaper and much more enjoyable.

That said, you won't get sick if you eat at IHOP.

Jinxy, compared to what you get in SYD for 7.50, you'll wonder how IHOP stays in business.

I'll bite. What do you get in SYD for 7.50?

+1 on the issue of calling ahead, or perhaps splitting the group up. Are you actually going to be traveling around with 100 people at a time, all the time?

There is no accounting for taste. "American-style" pancakes are amazing, and most people I know have "acquired" a taste for them at first bite. We don't do everything well here, but don't insult my pancakes

I don't necessarily agree with this. You can find local places that are better, but you won't find consistency and will spend an awful lot of time looking around for the good ones. The other issue is size constraints.

A flat white and half a croissant.

Not much.

I got a cup of coffee and a muffin for A$7.50 about 18 months ago.

(bolding mine) this alone is the key aspect of the OP's inquiry, IHOP should be the place to go in this instance.

I disagree with your other statements, independent greasy spoons are always the way to go in my book, even if the meal doesn't live up to my expectations (rare), I still personally far prefer to spend my money at independent restaurants vrs chains.

I am massively overwhelmed by the responses I have gotten!

Thanks so much everyone!

Though we are a large group, I imagine most people will utilise at different times of the day so won't need to book it out or anything!

Yes the cost here in Australia for a simple pancake and coffee is ridiculous so will be nice to eat a cheap breakfast or snack for a change! (even though I'm not a huge pancake fan!)

I am just shocked that so many FT'ers admit they actually eat at IHOP. j/k!

It'snot the Ritz or the Four Seasons, but they have a decent value for breakfast. Menu has pretty good variety and is appropriate for families.

http://www.youtube.com/watch?v=Q31KsJgfPno
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My general experience with IHOP is that breakfast is good, and the other meals are tolerable. They tend to serve standard chain-restaurant type fare for lunch and dinner.

It's not a bad option in this type of situation, as meals should be fairly quick there.

Prices at some of the remaining local diners in NYC aren't necessary cheaper vs. IHOP, plus, their coffee could be worst than IHOP's - for real

It used to be that, late night in college days, we'll hit up our local IHOP for a nice "Big Breakfast" & coffee - cost under $5 USD then (30+ years ago, yeah - gasoline/petrol was like 69 cents a gallon, LOL - $4.09 this morning) Today, a full breakfast with coffee, taxes & tips can still come in under $10 with the specials.

Dont' know off-hand the exchange rates between SYD & USD - but I can barely leave the local McDonald cashier with their "incredible shrinken" "Big Breakfast" & coffee for about $7.50 unless there's a coupon special these days, especially in Manhattan (NYC) Not that I will eat there unless I needed a WiFi hotspot to do some catching up for a while.

IHOP prices seemed to have beaten inflation & yes, they are still in business at most locations, a few of them had closed for good - anybody else remember the good old HoJo joints ...

In the old days, Dunkin Donuts & IHOP were great for a fairly "decent" meal of breakfast or burgers & fries, especially in late night/early morning hours since McDonalds, etc. aren't exactly 24/7 joints - and, the concept of Starbucks has been "conceived" yet. IHOP here in NYC are required to post their nutritional values & calories on the menu, and their "lighter" choices aren't bad for those with dietary restrictions.

The only thing I've noticed 2 weeks ago was that they seemed to have discontinued offering Maple Syrup as one of the 5 or 6 options for "pouring" over the pancake stackes.

Much of the time you're kidding yourself. In the US, a substantial number of the outlets of well known "chains" are owned and operated by franchisees, some with only a single "store", just as local and independent as the "Greasy Spoon" in the next block.

....And like the legendary motorway cafs of the UK and a cross section of Southern and Southwestern truckstops to which I was exposed during auto travel at odd hours to strange places, "Greasy" is as common and obvious a thread running through independent breakfast-centered US cafes as was Rumpole's Golden Thread of English jurisprudence.

As others have noted, IHOPs serve a decent (and as part of a "chain") consistent breakfast, although I perceive the overall menu and accessories to ber "Sugarcentric" (more HFCS than Glucose) to nuclear levels. Catsup on eggs is bad enough, but at IHOP there are patrons who put syrup on theirs.

not relevant really.

With a chain, the chain is told what to order and from where, how to cook and what to serve, so medicority prevails (it's not bad but it's not that good). Chain ownership is always looking for cheaper ways to serve items (longer hold times, quicker prep times), again, most of these steps lead to mediocrity.

I was always amazed when selling to chains how they would save a few pennies per serving using a product that was inferior (sometimes greatly) to the more 'costly' item. Most of time selling to independents, the opposite choice was made, yes this item costs more but the quality is better.

Edited to add: just for the record I have had terrible meals at indepenedent restaurants, but I've found that the rewards of going to indepenedent restaurants far outweigh putting up with the mediocrity of chains.