BrunchCon was a total buzzkill.

Long lines, mountains of garbage and general chaos left many customers hangry during the New York’s first brunch convention at the Grand Prospect Hall on Sunday.

Picture SantaCon with mimosas: More than 2,250 buzzed breakfast fanatics – dressed in everything from bathrobes and bacon costumes to crop tops and four-inch heels – jammed into a venue that holds 2,000 people max. So brunchers like me, who shelled out $55 and up to sample more than 50 vendors and a four-hour open mimosa bar, found themselves spending most of that time sobering and starving on line.

There were lines of up to an hour just to get into the venue. There were often 30-minute waits for bubbly at any one of the three bars. And the food lines were a mess, as the overwhelmed staff gave up even trying to keep crowds in order. It was soon a waffles-and-hash free-for-all.

And the beautiful ballroom and atriums were trashed in no time. Stacks of plates and cups towered on the few available tables or overflowed from garbage cans. The floor was slick with spilled champagne and Tito’s bloody Marys.

Furious customers took to Twitter to demand refunds.

A BrunchCon spokesperson pointed the finger at the Grand Prospect Hall, which did not make their “dreams come true,” per its infamous commercial tagline.

“We thought the venue would be able to accommodate the amount of people with no problem, and the layout ended up generating more lines than we would have liked. That was a huge issue,” the rep said. “We’re already working on other venues for next year that are much bigger.”

The hall begs to differ. Owner Michael Halkias told Moneyish that his space has comfortably held parties of 3,000 people before, and that BrunchCon was disorganized and understaffed.

“I have never seen my ballrooms and my spaces so filthy, so ugly, so mutilated,” he said, noting it was the event organizers’ decision to rope off clusters of vendors into sections that caused the chaos.

“There was no free flow of movement, and it was their responsibility to clean up the garbage, but they did not have enough people,” he said. “We told the organizers afterward that they abused us. They said they agreed, that they have learned many things from this event yesterday.”

While BrunchCon will not be dishing refunds, the spokesperson insisted that all emails from dissatisfied customers will be responded to, and the organizers will, “see what we can do to make sure people’s concerns are addressed. We want everyone to have a great time.”

They’re also considering spreading next year’s brunchfest over two days, hiring more staff to pick up the garbage and organize the lines, and adding in extra bars with pre-made mimosas. The harried bartenders were customizing each drink on Sunday.

“In an ideal world, you want everything to be handcrafted and poured for you … but we’ve realized this is an event where we need to churn out mimosas as quickly as possible,” said the rep.