Filipino cuisine, known for its rich flavors and diverse ingredients, offers a wide range of dishes that can be profitable for restaurant owners. The profitability of a dish depends on various factors such as the cost of ingredients, preparation time, and its popularity among customers. After analyzing the cost of goods sold (COGS) and selling prices of various Filipino dishes, we've identified the five most profitable ones. These include sisig, bicol express, adobo, lechon, and pancit canton.
Sisig
Sisig, a sizzling dish made from parts of a pig's head and liver, is one of the most profitable Filipino dishes. The estimated profit margin for sisig is around 90-95%. The cost of ingredients like pork belly, jowl, chicken liver, onions, lemon, and chili peppers totals approximately $1-$2. With a selling price of around $19-$20, the gross profit per serving is roughly $17-$19. The high profitability of sisig can be attributed to the relatively low cost of its ingredients and its popularity among customers.
To improve the profitability of sisig, restaurant owners could consider sourcing ingredients from local farmers to reduce costs. Additionally, offering variations of the dish, such as chicken or tofu sisig, could attract a wider range of customers and increase sales.
Bicol express
Bicol express, a spicy pork dish cooked in coconut milk and chili peppers, is another profitable Filipino dish. The estimated profit margin for bicol express is approximately 90-95%. The cost of ingredients like pork belly and green chili peppers totals around $1-$2 per serving. With a selling price of about $19-$20, the gross profit per serving is roughly $17-$19.
To increase the profitability of bicol express, restaurant owners could consider offering it as part of a combo meal with rice and a drink, which could increase the average transaction value. Additionally, promoting the dish's spiciness and unique flavor could attract customers seeking a culinary adventure.
Adobo
Adobo, a popular Filipino dish made from meat marinated in vinegar, soy sauce, and garlic, has an estimated profit margin of about 85-90%. The cost of ingredients like chicken, garlic, and seasonings totals approximately $1-$3 per serving. With a selling price of around $15-$16, the gross profit per serving is roughly $12-$14.
To enhance the profitability of adobo, restaurant owners could consider offering different versions of the dish, such as pork adobo or adobo sa gata (adobo in coconut milk). This could cater to a wider range of taste preferences and potentially increase sales.
Lechon
Lechon, a whole roasted pig, is a profitable dish with an estimated profit margin of around 85-90%. The cost of a pig and basic seasonings totals approximately $85-$90. Assuming we sell lechon at around $15-$16 per serving and get 40 servings from a pig, the gross profit is roughly $540-$550.
To boost the profitability of lechon, restaurant owners could consider offering it for special occasions or as a pre-order item. This could reduce waste and ensure that the dish is sold out. Additionally, using the leftover parts of the pig for other dishes could further reduce costs and increase profits.
Pancit canton
Pancit canton, a noodle dish with meat and vegetables, has an estimated profit margin of about 80-85%. The cost of ingredients like noodles, chicken, shrimp, and vegetables totals approximately $2-$3 per serving. With a selling price of around $17-$18, the gross profit per serving is roughly $14-$15.
To improve the profitability of pancit canton, restaurant owners could consider offering it in different sizes or as part of a family meal. This could cater to different customer needs and potentially increase sales. Additionally, promoting the dish as a traditional Filipino noodle dish could attract customers seeking authentic Filipino cuisine.
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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