Hungarian cuisine is rich in flavors and traditions, offering a wide array of dishes that can be profitable for restaurant owners. The profitability of a dish is determined by several factors, including the cost of ingredients, labor, overhead costs, and the selling price. In this article, we will explore the five most profitable Hungarian dishes based on their estimated profit margins. These dishes are Somlói Galuska, Kürtőskalács, Hortobágyi Palacsinta, Szalonna, and Túrós Csusza.
Somlói Galuska
Somlói Galuska, a traditional Hungarian dessert, has an estimated profit margin of over 95%. The cost of ingredients per serving is approximately $0.50, and it can be sold at around $7-$8 per serving. This high profit margin is due to the relatively low cost of ingredients and the high selling price. The dessert's popularity and unique taste make it a favorite among customers, contributing to its profitability.
To increase the profitability of Somlói Galuska, restaurants could consider sourcing ingredients in bulk to reduce costs. Additionally, offering variations on the dessert, such as vegan or gluten-free options, could attract a wider customer base and increase sales.
Kürtőskalács
Kürtőskalács, also known as chimney cake, has an estimated profit margin of 85-95%. The cost of ingredients for 10 cakes is around $5, and each cake can be sold for about $5, resulting in a gross profit of around $45-$50. The high profit margin is due to the low cost of ingredients and the high selling price.
Restaurants can increase the profitability of Kürtőskalács by offering different flavors or fillings, such as chocolate, vanilla, or fruit. This could attract more customers and increase sales. Additionally, offering discounts for buying multiple cakes could encourage customers to buy more.
Hortobágyi Palacsinta
Hortobágyi Palacsinta, a savory pancake filled with meat, has an estimated profit margin of 85-95%. The cost of ingredients per serving is around $1.50, and it can be sold for about $18-$19 per serving. The high profit margin is due to the low cost of ingredients and the high selling price.
To increase the profitability of Hortobágyi Palacsinta, restaurants could consider offering a variety of fillings, such as chicken, beef, or vegetables. This could attract a wider range of customers and increase sales. Additionally, offering a combo meal with a side dish or drink could increase the selling price and profit margin.
Szalonna
Szalonna, a traditional Hungarian dish made from pork belly, has an estimated profit margin of 85-95%. The cost of pork belly is around $1.50 per pound, and a Szalonna dish can be sold for about $15. The high profit margin is due to the low cost of the main ingredient and the high selling price.
Restaurants can increase the profitability of Szalonna by offering different cooking methods, such as smoked or grilled, or offering different sauces or sides. This could attract more customers and increase sales. Additionally, sourcing pork belly from local farmers could reduce costs and increase the quality of the dish.
Túrós Csusza
Túrós Csusza, a pasta dish with cheese and bacon, has an estimated profit margin of 75-85%. The cost of ingredients per serving is around $3, and it can be sold for about $13-$14 per serving. The high profit margin is due to the low cost of ingredients and the high selling price.
To increase the profitability of Túrós Csusza, restaurants could consider offering a variety of toppings, such as different types of cheese or vegetables. This could attract a wider range of customers and increase sales. Additionally, offering a combo meal with a side dish or drink could increase the selling price and profit margin.
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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