Identifying the most profitable foods in American cuisine is important for restaurant owners aiming to maximize their earnings. Profit margins on menu items can significantly impact a restaurant's overall financial health. This exploration focuses on the dishes that, when well-prepared and marketed, can yield substantial returns. The profitability of a menu item is influenced by various factors, including the cost of goods sold (COGS), popularity among customers, and the ability to upsell or pair with other profitable items. The following sections delve into the five most profitable American cuisine menu items, offering insights into their profit margins and strategies for enhancing profitability.
Cornbread
Cornbread is recognized as a highly profitable menu item in American cuisine, with an astounding profit margin of around 90-95%. This substantial margin is largely attributed to the affordable cost of its ingredients, including cornmeal, flour, and eggs, which are quite cheap but enable a considerable markup. The charm of cornbread comes from its flexibility and widespread appeal, acting as a comforting side dish that pairs well with various dishes, from barbecue to chili.
To further increase the profitability of cornbread, restaurants can experiment with gourmet variations, incorporating premium ingredients like jalapeños, cheese, or fresh corn to justify a higher selling price. Offering cornbread as part of a combo meal or as an upsell option with soups and salads can also enhance its value proposition to customers, encouraging them to spend more. Additionally, emphasizing the homemade aspect of cornbread in marketing efforts can appeal to customers seeking authentic comfort food experiences, potentially driving higher sales.
Fried chicken
Fried chicken is another highly profitable menu item, with an estimated profit margin of about 80-85%. This profitability is due to the relatively low cost of the primary ingredients – chicken, flour, and oil – along with the dish's widespread popularity. Fried chicken appeals to a wide range of demographics and dining occasions, from casual family dinners to social gatherings, making it a consistent sales driver.
Restaurants can boost the profitability of fried chicken by offering a range of flavor profiles and preparation styles, such as spicy, herb-infused, or gluten-free options, catering to diverse customer preferences. Additionally, creating meal deals that include sides, such as mashed potatoes or coleslaw, and a drink at a bundled price can encourage customers to order more, increasing the average ticket size. Focusing on quality and unique flavor combinations can set a restaurant's fried chicken apart from competitors, fostering customer loyalty and repeat business.
Buffalo wings
Buffalo wings, with a profit margin of roughly 70-75%, are a highly profitable menu item for numerous restaurants. This profitability comes from the low cost of chicken wings coupled with their high popularity as an appetizer or main course. Buffalo wings are a mainstay in sports bars and casual dining places, frequently served with an assortment of sauces and dips to boost their attractiveness.
To maximize the profitability of buffalo wings, restaurants can offer them in different portion sizes or as part of a platter that includes other profitable items like onion rings or fries. Introducing a range of sauce options, from classic buffalo to exotic flavors, can cater to a wider audience and encourage customers to experiment with multiple orders. Hosting special promotions, such as "wing nights," can also drive traffic during off-peak hours, increasing overall sales.
Cobb salad
Cobb salad is a profitable menu item for restaurants, with a profit margin of around 80%. This salad's profitability is attributed to the relatively low cost of its ingredients, including chicken, bacon, eggs, and vegetables, and its status as a complete meal option. Cobb salad's popularity is due in part to its perception as a healthier dining choice, appealing to health-conscious consumers.
Restaurants can enhance the profitability of Cobb salad by offering customization options, allowing customers to add or substitute premium ingredients for an additional charge. This not only caters to individual dietary preferences but also increases the average sale price. Additionally, featuring seasonal or locally sourced ingredients can attract customers interested in sustainability and freshness, potentially justifying a higher price point. Promoting Cobb salad as a signature dish, especially during lunch hours, can attract a steady stream of customers looking for satisfying, yet healthy meal options.
Pumpkin pie
Pumpkin pie, boasting a profit margin roughly around 65-70%, concludes the list of highly profitable American cuisine menu items. The profitability of this dessert mainly comes from the inexpensive cost of its main ingredients like pumpkin puree and spices, plus its seasonal popularity, particularly during autumn and holiday periods. The allure of pumpkin pie is amplified by its traditional link to comfort and festivities, making it a staple for many patrons during certain periods of the year.
To capitalize on the profitability of pumpkin pie, restaurants can offer it as a limited-time menu item, creating a sense of urgency and exclusivity that can drive sales. Offering variations on the classic pumpkin pie, such as incorporating gourmet ingredients or offering a gluten-free crust, can appeal to a broader customer base and justify a higher selling price. Additionally, promoting pumpkin pie as part of a holiday meal package or as a take-home option can increase its sales potential beyond the dine-in experience.
Unit prices calculated for COGS have been sourced from the following websites and Otter’s internal menu data. This content does not represent a guarantee or expert business advice.
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