French cuisine is renowned for its diverse and delectable dishes. However, for restaurant owners, it's not just about the taste but also the profitability of these dishes. The profitability of a dish is determined by its selling price and the cost of ingredients, labor, and overheads. In French cuisine, some dishes stand out as particularly profitable due to the high selling price and relatively low ingredient cost. Here, we will explore the five most profitable French dishes: coq au vin, bouillabaisse, ratatouille, croque monsieur, and crepes.
Coq au Vin
Coq au vin, a classic French dish, has an estimated profit margin of around 85-95%. The cost of ingredients such as chicken, bacon, onions, mushrooms, garlic, red wine, and butter is approximately $2-3, while the selling price can reach up to $27-28. This high profit margin is due to the relatively low cost of ingredients and the premium price customers are willing to pay for this traditional French dish.
To increase profitability, restaurants could consider sourcing ingredients in bulk or from local suppliers to reduce costs. Additionally, offering variations of the dish, such as using different types of wine or adding seasonal vegetables, could attract a wider range of customers and increase sales.
Bouillabaisse
Bouillabaisse, a traditional Provençal fish stew, also boasts a high profit margin of around 85-90%. The cost of ingredients like shellfish, onions, tomatoes, leeks, garlic, saffron, and potatoes is around $3-$4, while the dish can be sold for as much as $34-$35. The profitability of bouillabaisse is largely due to the perceived value of seafood and the rich, complex flavors of the dish.
Restaurants can further enhance profitability by offering bouillabaisse as a special or premium dish, given its reputation and the high quality of ingredients. Additionally, pairing the dish with recommended wines could increase overall sales.
Ratatouille
Ratatouille, a vegetable stew, has an estimated profit margin of around 75-80%. The cost of ingredients such as eggplant, zucchini, yellow squash, bell peppers, tomatoes, onion, and garlic is approximately $2-$3, while the selling price is around $12-$13. The high profit margin is due to the low cost of vegetables and the popularity of this healthy, vegan-friendly dish.
To boost profitability, restaurants could consider sourcing seasonal vegetables locally to reduce costs and enhance freshness. Additionally, promoting ratatouille as a healthy, vegan option could attract health-conscious customers and increase demand.
Croque monsieur
Croque monsieur, a baked or fried boiled ham and cheese sandwich, has a profit margin of approximately 80-90%. The cost of ingredients like bread, ham, Gruyere cheese, butter, flour, and milk is around $2-$3, while the selling price is about $14-$15. The high profit margin is due to the low cost of ingredients and the popularity of this classic French sandwich.
To increase profitability, restaurants could offer variations of the dish, such as a Croque Madame (with a fried egg on top), or use premium ingredients to justify a higher selling price. Additionally, offering the sandwich as part of a lunch deal could increase sales volume.
Crepes
Crepes, thin pancakes that can be filled with various ingredients, have a profit margin of around 75-80%. The cost of ingredients like flour, eggs, milk, butter, and sugar is approximately $2-$3, while the selling price can reach up to $9-$10. The high profit margin is due to the low cost of ingredients and the versatility of this dish, which can be served as a sweet or savory option.
To enhance profitability, restaurants could offer a wide range of fillings and toppings, allowing customers to customize their crepes. Additionally, offering crepes as a dessert or a breakfast option could increase sales throughout the day.
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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