Indonesian cuisine is rich in flavor and diversity, offering a wide range of dishes that can be profitable for restaurant owners. The profitability of a dish is determined by several factors, including the cost of ingredients, preparation time, and its popularity among customers. After analyzing the cost of goods sold (COGS) and selling prices of various Indonesian dishes, we've identified the five most profitable ones. These include nasi goreng, sate ayam, bakso, nasi padang, and pisang goreng.
Nasi goreng
Nasi goreng, or Indonesian fried rice, has an estimated profit margin of around 85-90%. The primary ingredients include rice, chicken, shrimp, and vegetables, which cost approximately $2 per serving. With a selling price of around $16, the gross profit per serving is roughly $14. The high profit margin is due to the relatively low cost of the main ingredients and the popularity of the dish among customers.
To improve profitability, restaurants could consider offering variations of nasi goreng, such as vegetarian or seafood versions, which could attract a wider range of customers. Additionally, sourcing ingredients locally or in bulk could help reduce costs further.
Sate ayam
Sate ayam, or chicken skewers, is another profitable Indonesian dish, with an estimated profit margin of 80-85%. The main cost is the chicken, with additional costs for the marinade and side dishes. The average selling price is around $11, resulting in a gross profit of approximately $9 per serving.
Restaurants can increase the profitability of sate ayam by offering it as part of a combo meal with other dishes, such as nasi goreng or gado-gado. This not only increases the overall selling price but also encourages customers to try a variety of dishes.
Bakso
Bakso, or Indonesian meatballs, has an estimated profit margin of 50-55%. The main cost is the beef, with additional costs for the noodles and broth. With a selling price of around $8, the gross profit per serving is roughly $4.
To increase the profitability of bakso, restaurants could consider offering different sizes or types of meatballs, such as chicken or fish. Additionally, offering bakso as a side dish or appetizer could attract more customers and increase overall sales.
Nasi padang
Nasi padang, a mixed rice dish, has an estimated profit margin of 55-60%. The main costs are the various ingredients used, including rice, beef, chicken, and vegetables. With a selling price of around $16, the gross profit per serving is approximately $10.
Restaurants can increase the profitability of nasi padang by offering it as a buffet or family-style meal, which encourages customers to try a variety of dishes and increases the overall selling price. Additionally, using seasonal or locally sourced ingredients could help reduce costs.
Pisang goreng
Pisang goreng, or fried bananas, has an estimated profit margin of 90-95%. The main cost is the bananas, with additional costs for the batter and oil. With a selling price of around $10, the gross profit per serving is roughly $9.
To increase the profitability of pisang goreng, restaurants could consider offering it as a dessert or snack, which could attract more customers and increase overall sales. Additionally, offering variations, such as adding ice cream or chocolate sauce, could increase the selling price.
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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