Vietnamese cuisine, known for its balance of flavors and fresh ingredients, is not only a delight for the palate but also a profitable venture for restaurant owners. The profitability of a dish is determined by its cost of goods sold (COGS), selling price, and popularity among customers. After analyzing various Vietnamese dishes, we've identified the top five most profitable ones based on their estimated profit margins. These include Chao Ga, Bun Bo Hue, Mi Quang, Bun Thit Nuong, and Goi Cuon.
Chao Ga
Chao ga, a comforting rice and chicken porridge, has an estimated profit margin of around 90-95%. The cost of ingredients per serving, including rice, chicken, ginger, and onions, is approximately $1-$2. With a selling price of around $15, the profit per serving is about $13-$14. This high profit margin is due to the relatively low cost of the main ingredients and the dish's popularity, especially during colder months.
To improve profitability, restaurants could consider offering variations of chao ga, such as adding seafood or vegetables, which could command a higher price. Additionally, sourcing ingredients locally or in bulk could further reduce COGS and increase the profit margin.
Bun Bo Hue
Bun bo hue, a spicy beef and pork noodle soup, has an estimated profit margin of around 90-95%. The cost of ingredients per serving is approximately $1-$2, while the dish sells for around $16, yielding a profit of about $14-$15 per serving. This high profit margin is due to the relatively low cost of ingredients and the dish's popularity among those who enjoy spicy food.
To increase profitability, restaurants could offer add-ons like extra meat or noodles at an additional cost. Additionally, promoting the dish as a specialty or signature item could attract more customers and justify a higher selling price.
Mi Quang
Mi quang, a turmeric noodle dish with a variety of toppings, has an estimated profit margin of around 80-85%. The cost of ingredients per serving is approximately $2-$3, and the dish sells for around $15, resulting in a profit of about $12-$13 per serving. This high profit margin is due to the versatility of the dish, allowing for cost-effective ingredient substitutions without compromising taste.
Restaurants could improve profitability by offering a premium version of mi quang with higher-end ingredients like seafood or specialty meats. Additionally, offering a vegetarian version could attract a wider customer base and increase sales.
Bun Thit Nuong
Bun thit nuong, a grilled pork and vermicelli dish, has an estimated profit margin of around 80-85%. The cost of ingredients per serving is approximately $2-$3, and the dish sells for around $14, yielding a profit of about $11-$12 per serving. The high profit margin is due to the popularity of the dish and the relatively low cost of pork.
To increase profitability, restaurants could offer variations of bun thit nuong with different meats or additional toppings at a higher price. Additionally, using locally sourced or organic ingredients could justify a higher selling price and attract health-conscious customers.
Goi Cuon
Goi cuon, or fresh spring rolls, have an estimated profit margin of around 85-90%. The cost of ingredients per roll is approximately $0.75-$1, and they sell for around $8, resulting in a profit of about $7-$8 per roll. The high profit margin is due to the low cost of ingredients and the popularity of goi cuon as a healthy appetizer or snack.
Restaurants could improve profitability by offering a variety of fillings for goi cuon, such as shrimp, chicken, or tofu, at different price points. Additionally, offering a discount on multiple orders could encourage customers to order more, increasing overall sales.
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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