Malaysian cuisine, known for its vibrant flavors and diverse influences, offers a plethora of dishes that can be profitable for restaurant owners. The profitability of a dish depends on various factors such as ingredient costs, preparation time, popularity, and selling price. After analyzing the cost of goods sold (COGS) and selling prices of various Malaysian dishes, we've identified the top five most profitable dishes. These include roti canai, mee goreng, nasi goreng, sambal udang, and curry mee.
Roti canai
Roti canai, a type of Indian-influenced flatbread, is one of the most profitable Malaysian dishes. The estimated profit margin for this dish is around 90-95%. The primary ingredients include flour, sugar, and cooking oil, which are relatively inexpensive. The cost of these ingredients per serving is approximately $0.50-$1.00, while the selling price can be around $8-$9. This high profit margin is due to the low cost of ingredients and the popularity of the dish.
To improve profitability, restaurants can offer variations of roti canai, such as stuffed versions with egg, onion, or sardines. Offering a combo meal with dhal or curry can also increase the dish's appeal and profitability.
Mee goreng
Mee goreng, a flavorful noodle dish, is another profitable Malaysian dish with an estimated profit margin of 85-90%. The main ingredients include noodles, chicken, shrimp, and vegetables. The cost of these ingredients per serving is approximately $1.50-$2.50, while the selling price can be around $15-$17.
Restaurants can increase the profitability of mee goreng by offering add-ons like extra meat or seafood for an additional charge. Offering a vegetarian version can also attract a wider customer base.
Nasi goreng
Nasi goreng, or fried rice, is a staple in Malaysian cuisine and a profitable dish with an estimated profit margin of 85-90%. The primary ingredients include rice, chicken, shrimp, and vegetables. The cost of these ingredients per serving is approximately $2-$3, while the selling price can be around $15-$17.
To enhance profitability, restaurants can offer variations of nasi goreng, such as seafood, vegetarian, or spicy versions. Offering side dishes like satay or fried egg can also increase the dish's appeal and profitability.
Sambal udang
Sambal udang, a spicy shrimp dish, is a profitable Malaysian dish with an estimated profit margin of 80-85%. The main ingredients include shrimp, garlic, and cooking oil. The cost of these ingredients per serving is approximately $2.50-$3.50, while the selling price can be around $18-$20.
Restaurants can increase the profitability of sambal udang by offering it as part of a combo meal with rice and vegetables. Offering a milder version can also attract customers who prefer less spicy food.
Curry mee
Curry mee, a flavorful noodle soup, is another profitable Malaysian dish with an estimated profit margin of 80-85%. The main ingredients include chicken, noodles, and coconut milk. The cost of these ingredients per serving is approximately $2.50-$3.50, while the selling price can be around $13-$18.
To enhance profitability, restaurants can offer add-ons like extra meat or tofu for an additional charge. Offering a vegetarian version can also attract a wider customer base.
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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