Cuban cuisine, with its rich flavors and diverse ingredients, offers a variety of dishes that can yield high profit margins for restaurant owners. The profitability of a dish depends on several factors, including the cost of ingredients, labor, overhead costs, and the selling price. By focusing on dishes with a high profit margin, restaurant owners can maximize their revenue and ensure the financial success of their business. Here, we delve into the five most profitable Cuban dishes, providing an estimated profit margin based on the cost of goods sold (COGS), and offering ideas on how to further increase profitability.
Arroz con Pollo
Arroz con Pollo, a classic Cuban dish, has an estimated profit margin of around 85-95%. The cost of ingredients per serving, including chicken, rice, onions, bell peppers, garlic, and tomatoes, is approximately $1-$2. With an average selling price of $15-$16, the profit per serving is around $13-$14. This high profit margin is due to the relatively low cost of the ingredients and the popularity of the dish, which allows for a higher selling price.
To increase profitability, restaurants could consider offering variations of the dish, such as adding seafood or other premium ingredients, which could justify a higher selling price. Additionally, sourcing ingredients locally or in bulk could further reduce COGS and increase the profit margin.
Tostones
Tostones, or fried plantains, have an estimated profit margin of around 85-95%. The cost per serving is approximately $0.50-$1, while the average selling price is around $7-$8. The high profit margin is due to the low cost of plantains and the simplicity of the dish, which requires minimal preparation and cooking time.
Restaurants could increase profitability by offering a variety of dipping sauces or toppings for an additional charge. Additionally, serving tostones as a side dish with other meals could increase overall sales and profitability.
Picadillo
Picadillo, a ground beef dish, has an estimated profit margin of around 80-90%. The cost of ingredients per serving, including ground beef, onions, green bell peppers, garlic, tomatoes, and raisins, is approximately $1-$2. With an average selling price of $9-$10, the profit per serving is around $7-$8.
To increase profitability, restaurants could consider using higher quality beef or adding additional ingredients, such as olives or capers, which could justify a higher selling price. Additionally, offering picadillo as a filling for empanadas or other dishes could increase overall sales.
Yuca con Mojo
Yuca con Mojo, a dish made with cassava and garlic sauce, has an estimated profit margin of around 80-90%. The cost of ingredients per serving, including garlic, lime, yuca, and seasonings, is approximately $0.50-$1. With a selling price of $5-$6, the profit per serving is around $4-$5.
Restaurants could increase profitability by offering variations of the dish, such as adding meat or vegetables, which could justify a higher selling price. Additionally, sourcing ingredients locally or in bulk could further reduce COGS and increase the profit margin.
Empanadas
Empanadas, a type of pastry filled with meat, have an estimated profit margin of around 85-95%. The cost of ingredients per empanada, including flour, butter, beef, onions, and cheese, is approximately $1-$2. With an average selling price of $13-$14, the profit margin is around $11-$12.
To increase profitability, restaurants might offer a variety of fillings, such as chicken, seafood, or vegetables, which could justify a higher selling price. Additionally, offering empanadas as a takeaway or delivery item may increase overall sales and profitability.
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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