Your menu is your primary money-maker, but many restaurants miss the mark.
Balancing profitability and customer enjoyment can be tough, but putting in the research and brainstorming is somewhat essential. Crafting a menu that strikes the perfect balance ensures your restaurant not only survives but thrives.
Read on to discover our list of some of the most profitable restaurant menu items to maximise returns and delight your customers.
Understanding Menu Profitability
Profitability is the lifeblood of your restaurant, therefore it’s essential to know which items bring in the most money and why.
To calculate profitability, you need to consider the cost of ingredients, preparation time, and the selling price of each dish.
The goal is to maximise the difference between what it costs you to make a dish and what you charge for it.
Gross profit (GP) is the difference between the selling price of a dish and the cost of its ingredients. However, focusing solely on GP can be misleading. Gross profit percentage (GP%) is equally important; it measures GP as a percentage of the selling price. While a higher GP% indicates a more profitable item in percentage terms, it doesn’t always mean higher cash profits. For example, a pizza with a high GP% might bring in less actual money than a more expensive seafood dish with a lower GP%.
Also important is to have an understanding on what is the average profit margin for restaurants and optimise your menu around that goal—which is between 3% and 5%.
Did you know? In 2024, fish and chips and roast chicken topped the list as the most popular British dishes in Great Britain. Close behind, with an 85% approval rating, were chips, solidifying their place as a beloved staple in British cuisine.
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Tempting Sharing Plates
Sharing plates, such as tapas, encourage customers to order more dishes, increasing the spend per head. These small dishes can also be made with interesting, low-cost ingredients that boost profitability.
Options like patatas bravas, frittata, and stuffed peppers are crowd-pleasers that don't break the bank.
When creating a sharing plates option, create a diverse and enticing menu that caters to different tastes and dietary preferences.
Encourage customers to try multiple dishes by offering combo deals or tasting menus. The social aspect of sharing plates can enhance the dining experience and make customers more likely to return.
- Tip: Design sharing plates to be visually appealing and easy to share, enhancing the social dining experience.
Perfect Your Pizzas
Pizzas are another excellent option with simple ingredients and endless customisation possibilities.
Highlight unique flavours and artisanal options to stand out. Consider offering seasonal specials or build-your-own pizza nights. This not only attracts customers but also allows you to upsell premium toppings like prosciutto, arugula, or exotic mushrooms.
Artisanal pizzas with creative toppings can also justify a higher price point. Use a variety of cheeses, fresh herbs, and meats to create a gourmet experience.
Additionally, consider offering different types of crusts, such as gluten-free or whole grain, to cater to diverse dietary preferences.
- Tip: Use high-quality, fresh ingredients to differentiate your pizzas.
Revamp Your Pasta Dishes
Pasta dishes are inexpensive to make and loved by many.
To get more people ordering pasta from your menu, create signature sauces and add-ons to elevate the dish.
For example, jazz up mac 'n cheese with gourmet cheeses, truffle oil, or bacon.
These enhancements make a familiar dish feel special and justify a higher price point, increasing your profit margins.
Consider introducing a pasta of the day to keep the menu exciting and encourage repeat visits.
- Tip: Offer gluten-free pasta options to cater to dietary restrictions.
Innovative Sandwich Creations
Sandwiches are versatile and cost-effective menu items. Offer build-your-own options and premium ingredients to attract a wide range of customers.
Think beyond the basic ham and cheese by including options like smoked salmon, roasted vegetables, or gourmet spreads. These additions can significantly boost the perceived value and profitability of your sandwiches.
Create themed sandwiches or limited-time offerings to keep the menu fresh and exciting.
Also, consider partnering with local bakeries for high-quality bread, which can further elevate your sandwich offerings.
- Tip: Create a "sandwich of the month" to keep the menu fresh and exciting.
Vibrant Veggie Meals
Vegetarian and vegan dishes often use cheaper ingredients but can be incredibly profitable. And with 70% of diners willing to pay more for sustainable meals, including these dishes is a trick not to be missed.
Focus on flavourful, innovative recipes that appeal to both vegetarians and meat-eaters. Dishes like falafel quinoa bowls, veggie-packed stir-fries, or Mexican black-bean tacos can be both delicious and profitable.
Highlighting these items can also attract a growing market of health-conscious diners.
And with people first eating with their eyes, invest in creative and visually appealing presentations for your vegetarian and vegan dishes. Use vibrant, colourful ingredients to make these dishes stand out. Emphasise the use of locally sourced and organic produce to appeal to environmentally conscious customers.
- Tip: Ensure your vegetarian and vegan dishes are as visually appealing as they are tasty.
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Nose-to-Tail Dishes
Nose-to-tail dishes, using lesser-known cuts of meat, are becoming more trendy and can be very cost-effective.
It’s also a good idea to promote the sustainability aspect of nose-to-tail dining, which can attract eco-conscious diners.
Use bold flavours and creative cooking techniques to transform these lesser-known cuts into gourmet dishes.
Highlighting the skill and effort involved in preparing these dishes can also justify a higher price.
- Tip: Use slow-cooking methods and bold flavours to enhance these dishes and make them stand out.
Soup and Stew Specials
Soups and stews are easy to make in bulk and have low ingredient costs.
Rotating seasonal varieties and offering hearty options will keep the menu exciting. Consider using local, fresh ingredients to add a unique touch.
Offering a soup and salad combo or a stew with freshly baked bread can also entice customers and increase sales.
To further boost profitability, use soups and stews as a way to utilise leftover ingredients, reducing waste and maximising resources.
Highlighting the health benefits of your soups and stews can also attract health-conscious diners, especially during colder months when people seek comforting and nourishing meals.
- Tip: Promote the health benefits of soups and stews during colder months to boost sales.
Leveraging Tech Tools for Menu Optimisation
Opsyte’s tools can help you optimise your menu and enhance profitability.
Thanks to Opsyte’s detailed and customisable sales reports and forecasting, you will be equipped with accurate insights into exactly what’s selling and when, allowing you to make data-driven decisions.
This ensures you focus on the most profitable restaurant menu items and adjust your offerings based on performance.
Good invoice management with Opsyte’s invoice processing tool helps you have relevant supplier pricing and therefore gives you up-to-date data to manage costs, ensuring you maintain healthy profit margins.
Detailed Sales Reports
- Insights: Identify best-selling items and peak times.
- Actionable Data: Make informed menu decisions based on real-time analytics.
Efficient Invoice Management
- Cost Control: With efficient invoicing you always have access to current supplier pricing, helping you to adjust ordering and manage costs effectively.
- Profit Maintenance: By keeping tabs on ingredient prices, you can ensure costs don't erode profitability.
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Make Your Menu Work For You
Balancing profitability and customer enjoyment is key to a successful menu and your restaurant or QSR growth.
So by implementing some of these tips and leveraging tools like Opsyte, you are in a much stronger position to optimise your menu and enhance your bottom line.
Start today by focusing on the most profitable restaurant menu items and using data-driven insights to keep your offerings fresh and appealing.
