Singaporean cuisine is a melting pot of flavors, drawing influence from various cultures. For restaurant owners, understanding the profitability of each dish is crucial to maintaining a successful business. Profitability is determined by the cost of goods sold (COGS), selling price, and overhead costs. The following dishes are some of the most profitable in Singaporean cuisine, based on estimated profit margins and popularity among consumers.
Hokkien prawn mee
Hokkien prawn mee is a noodle dish that boasts a high profit margin of around 90-95%. The main ingredients include prawns, pork belly, and noodles, which cost approximately $1-$2 per serving. With a selling price of around $15, the profit per serving is roughly $13-$14. This dish's profitability is due to the relatively low cost of ingredients and high selling price.
To increase profitability, restaurants could consider sourcing ingredients from cheaper suppliers or buying in bulk. Additionally, offering variations of the dish, such as adding more prawns or other seafood, could justify a higher selling price.
Char kway teow
Char kway teow, a popular stir-fried noodle dish, has an estimated profit margin of 80-85%. The cost of ingredients like shrimp, eggs, chives, and oil amounts to about $2-$3 per serving. Given a selling price of approximately $15, the profit per serving is around $12-$13. The dish's profitability stems from its popularity and the relatively low cost of ingredients.
Restaurants could enhance profitability by offering add-ons at an additional cost. For instance, extra shrimp or the inclusion of other meats could increase the dish's selling price.
Satay
Satay, a skewered and grilled meat dish, has a profit margin of around 75-85% for chicken and 70-80% for beef. The cost of meat and other ingredients like peanuts and spices is about $1.50-$3 per serving. With selling prices of $10-$12, the profit per serving is roughly $8-$10. The dish's profitability is due to the low cost of chicken and the high demand for this popular street food.
To boost profitability, restaurants could consider offering a variety of satay, such as mutton or fish, which could command higher selling prices. Additionally, offering satay platters or combo meals could increase average spending per customer.
Hainanese chicken rice
Hainanese Chicken Rice, a staple in Singaporean cuisine, has a profit margin of approximately 70-80%. The cost of chicken, rice, cucumber, and scallions is about $3-$4 per serving. With a selling price of around $13, the profit per serving is roughly $9-$10. The dish's profitability is due to the low cost of ingredients and its status as a beloved comfort food.
Restaurants could increase profitability by offering variations of the dish, such as roasted or soy sauce chicken. Additionally, offering side dishes or drinks as part of a set meal could increase the average spending per customer.
Kaya toast
Kaya toast, a traditional breakfast dish, has a profit margin of around 85-90%. The cost of bread, egg, sugar, and butter is approximately $0.25-$0.30 per serving. With a selling price of about $2.50, the profit per serving is roughly $2-$2.50. The dish's profitability is due to the extremely low cost of ingredients and its popularity as a breakfast staple.
To enhance profitability, restaurants could consider offering combo meals that include kaya toast, soft-boiled eggs, and coffee or tea. Additionally, offering different types of kaya, such as pandan or honey, could justify a higher 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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