Greek cuisine is renowned for its rich flavors and diverse dishes. For restaurant owners, understanding the profitability of each menu item is the key to business success. Profitability is determined by the difference between the selling price and the cost of goods sold (COGS), which includes the cost of ingredients. Other factors such as labor, overhead, and wastage also impact profitability. Here, we delve into the five most profitable Greek dishes, providing an estimated profit margin and ideas for enhancing profitability.
Dolmades
Dolmades, a popular Greek appetizer, have an estimated profit margin of around 95%. The cost of goods sold (COGS) for 50 dolmades is approximately $2.50-$3.00, considering the cost of rice, onions, currants, dill, and mint. With a selling price of around $8-$9 for 5 dolmades, the profit per serving is approximately $7-$8. The high profitability of dolmades can be attributed to the low cost of ingredients and the ability to produce them in large quantities.
To further increase profitability, restaurants could consider offering dolmades as part of a combo meal or as a side dish. Additionally, sourcing ingredients locally or in bulk could further reduce costs.
Tzatziki
Tzatziki, a classic Greek dip, has an estimated profit margin of around 90-95%. The cost of ingredients such as Greek yogurt, cucumber, garlic, olive oil, lemon juice, and herbs totals around $3.50-$4 for a 10-serving batch. With each serving sold at approximately $6, the profit per serving is around $5-$6.
To enhance profitability, restaurants could consider offering tzatziki as an add-on to main dishes or as part of a Greek mezze platter. Additionally, using homemade Greek yogurt could reduce costs and enhance the authenticity of the dish.
Baklava
Baklava, a sweet pastry made of layers of filo filled with chopped nuts and sweetened with syrup or honey, has an estimated profit margin of approximately over 95%. The cost of ingredients such as nuts, butter, and honey totals around $3-$5 for a 20-piece batch. With each piece sold at approximately $6-$7, the profit per piece is around $5-$6.
To boost profitability, restaurants could consider offering baklava as a dessert option in set menus or as part of a dessert platter. Additionally, making baklava in-house could reduce costs and ensure quality control.
Fasolada
Fasolada, a traditional Greek bean soup, has an estimated profit margin of approximately over 95%. The cost of ingredients such as white beans, onions, carrots, celery, and tomato paste totals around $0.20-$0.30 per serving. With each serving sold at approximately $8, the profit per serving is around $7-$8.
To increase profitability, restaurants could consider offering fasolada as a daily special or as part of a set lunch menu. Additionally, using dried beans instead of canned ones could reduce costs and enhance the flavor of the soup.
Loukoumades
Loukoumades, Greek honey doughnuts, have an estimated profit margin of around 80-85%. The cost of ingredients such as flour, sugar, and honey totals around $0.10-$0.20 per serving. With each serving sold at approximately $0.80-$1.00, the profit per serving is around $0.60-$0.80.
To enhance profitability, restaurants could consider offering loukoumades as a dessert option or as part of a dessert platter. Additionally, making loukoumades in-house could reduce costs and ensure quality control.
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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