Which dishes are the most profitable in a restaurant? Do you know?

Hello, a good restaurant or restaurant is positioned by the head chef to calculate the gross profit margin, loss, and the formation of the dishes. This is also determined by the size of the branch and the proportion of spending. How to make a dish like mapo tofu is a huge profit, because the cost of tofu is very low, and it only takes two or three yuan of tofu to make a dish, plus seasonings, and the general small shop mapo tofu is more than 15.

There are also some big dishes that are also very profitable, such as abalone and lobster, these ingredients are actually very cheap to buy in the market, but they can be sold at a very high price in the restaurant, because they all know that abalone and lobster are hard dishes, so the restaurant will also set this kind of dish as **. In fact, the profits of the restaurants are very high, and it depends on what group you are dealing with. Your positioning is not acceptable to others.

I used to work at a restaurant where I used to work, and the dishes were all home-cooked. Basically, they are all highly profitable. Sour and spicy shredded potatoes, as well as a variety of fried rice.

Take shredded potatoes as an example, one and a half potatoes of general size can take one and a half, and the ** of a plate is 16 yuan. There are also drinks in the store, and the pear soup boiled, the cost of boiling a large pot at a time is about 200. A pot of pear soup is 28, and a pot of pear soup can sell for thirty pots.

Not to mention what watermelon juice is more profitable, the waiter has a commission for selling these, and the restaurant also earns more.

When we talk about profits, we have to talk about profit margins. As is often said, a plate of shredded potatoes costs less than four yuan even if a big hotel costs, but they are sold for more than twenty or thirty at random, so the profit margin of this kind of dish is the highest. If the profit is high, it must be that the more expensive it is, the higher it is.

There are more than 1,000 high-grade lobsters, and 50% of the profits are 500.

The profit of agreeing to a dish depends on the size of the restaurant, and the cost of raw materials in high-end stores is much higher than that in small stores, from oil, salt, condiments, etc. Nowadays, under the competitive pressure of the catering market, all stores have begun to reduce their selling prices, and attract the highest volume through first-class and discounted means. This also results in a decrease in profits

The drinks you mentioned are indeed the most profitable, followed by the following:

Dessert. Many fine dining restaurants** have high margins on desserts. Although there are always one or two that don't make money, in general, the cost is not high because the desserts can be prepared in bulk in advance and are easy to preserve.

Children's meals. Fortunately, the higher-end restaurants no longer sell children's meals, and only ordinary restaurants continue to sell them.

Soup. The main ingredient of the soup is leftovers from other dishes.

<> "Hello, the net profit margin of the hotel catering industry is generally 8-10%. The "cost of ingredients" in the catering industry is 20%-30% (therefore, we grasp the average cost of ingredients is 25%), and the catering business tax is, that is: gross profit margin = turnover (100%) - food cost (25%) - business tax (; Here are some examples:

The restaurant covers an area of 200 square meters, with an investment of about 1 million yuan in decoration and equipment, a rent of 50,000 yuan per month, and a lease period of 5 years. The sales turnover of the moon dust god limb is 200,000 yuan, and the people are equipped with 10 people.

The profit of opening a restaurant is generally between 20% and 30%.

The profit level of the hotel depends on a variety of factors, such as the store area, investment funds, business conditions, passenger flow, consumption level, management ability, etc., the profit is mainly in the sales revenue, that is, the income obtained from the sale of dishes, beverages, tableware, wine, etc., in addition, you can also obtain profits by charging service fees, charging additional fees, etc., generally speaking, the profit of opening a hotel is generally between 20% and 30%, and the specific profit level depends on the specific business situation.

Ways to increase your hotel's profits:

1. Improve cost performance.

The restaurant owner should also improve the added value of his dishes, although the price of the dish has risen, but consumers enjoy better service, such a price increase consumers can still accept.

2. Enhance brand value.

Good reputation is the intangible asset of the enterprise, the recognition of the brand consumed by the representative, how to better enhance the value of the restaurant brand This is a question worth thinking about. Iwachi.

3. Do more inning**.

The price increase of the restaurant will definitely drive away part of the customer flow, and the restaurant can save part of the customer flow by **, which will not lead to a significant decline in the number of restaurants.

4. Menu innovation.

This is the method that most restaurants use, and such an approach is an important way to attract customers.

5. Do a good job in precision marketing.

This is the most effective way to ensure the source of customers, only by knowing what their target customers like, in order to better retain their target customers, which requires the restaurant owner to study the lifestyle and value orientation of his target customers, to better meet the needs of target consumers. <>

Summary. The least profitable dishes in restaurants may be soup dishes, because the raw materials of soup dishes are relatively cheap, and the production cost is relatively low, such as hot and sour soup, fish-flavored shredded pork soup, etc., these soup dishes have a lower profit margin, but the taste is more popular, so many restaurants will provide this type of dish. In addition, some simple snacks may also be the least profitable dishes, such as chicken cutlets, chips, etc., these snacks are also cheaper raw materials, and the production cost is also relatively low, so the profit is also relatively low.

The lowest profit of the restaurant may be soup dishes, because the raw materials of soup dishes are relatively cheap, and the production cost is relatively low, such as hot and sour soup, fish-flavored shredded pork soup, etc., the profit margin of these soup dishes is relatively low, but the taste is more tolerant and welcome, so many restaurants will provide this kind of dishes. In addition, some simple snacks may also be the least profitable dishes, such as chicken cutlets, chips, etc., these snacks are also cheaper raw materials, and the production cost is also relatively low, so the profit is also relatively low.

I'm sorry I don't understand, but can you elaborate on that?

The least profitable dishes in restaurants are probably cheaper dishes, such as rice, stir-fried vegetables, etc. The cost of these dishes is relatively low, but it is also relatively low, so the profit is also relatively low. Reason:

1.Raw material cost: The cost of raw materials for these dishes is relatively low, such as rice, and the raw materials are relatively easy to obtain, so the cost is also relatively low.

2.**: The ** of these dishes is relatively low, such as the ** of rice, which is relatively low, so the profit is also relatively low.

Workaround:1Increase the cost of raw materials:

You can increase your profits by increasing the cost of raw materials, such as choosing higher quality raw materials, or obtaining lower prices through better suppliers. 2.Ti**G:

You can increase profits by raising the grid, such as raising the rice or stir-frying. Personal Tips:1

Reasonable pricing: The hotel should set reasonable prices according to the cost of raw materials and the market when pricing to ensure that profits are maximized. 2.

Pay attention to quality: The hotel should pay attention to the quality of the dishes to ensure customer satisfaction, so as to improve the hotel's popularity and profits.

Because I used to work as a waiter in a restaurant, I know which meals are more expensive. Taking Guangzhou as an example, it is best to choose fish or pork when going to a restaurant, and do not order too many green vegetables, because the sex price of green vegetables is relatively low. The restaurant will buy in batches from the vegetable market every morning, and each catty of vegetables will cost about two yuan, and one catty of vegetables can make one, and each one will be sold for about 20 yuan.

Most of the fish in the restaurant are frozen, so the purchase is relatively cheap, and in order to be able to sell it as soon as possible, ** will not be set very high.

What should I pay attention to when going to a restaurant?

Don't choose to eat in the morning, some restaurants don't pay attention to hygiene, and they may not even wash their hands when they just open the pot, so they will cook for you. Also, don't run to the back kitchen, once you go, you won't be able to eat. The reason why the dishes fried in the restaurant are delicious is because there are too many seasonings, and delicious does not mean healthy.

Will the hotel ** those residues?

I don't know if other restaurants will take the leftovers ** from customers, the leftovers will be eaten by the pig farm owner**, the rice in the cauldron will not be poured out, as long as there is no rancid, it will still be given to customers on the second day. In addition, the waiter is not so hygienic when serving, and will only try to keep the food away from his mouth at the moment of serving.

GoDo you want to order a drink when you eat in a restaurant?

It is best to bring your own drinks when you go to a restaurant, because the drinks in the restaurant will be more expensive than those on the market, a bottle of apple cider vinegar will be sold for three yuan outside, and it may be sold for 4 or even 5 yuan in the restaurant. Moreover, the circulation of drinks in the restaurant is not strong, and it is easy to buy expired drinks.

Finally, it is recommended that everyone can eat as much as they want, choose to pack if they can't finish eating, and the packing box is about one yuan, and now the country advocates everyone to save their diet, and it is not ashamed to pack leftovers, I hope everyone can develop this habit. Let me tell you a secret, the restaurant washing vegetables is very casual, just put it under the faucet and flush it is done, everyone should know what to order.

Cost-effective meals are fish-flavored shredded pork, shredded sweet potatoes, shredded cabbage, diced kung pao chicken, scrambled eggs with tomatoes, and braised eggplant.

For example, there are sour and hot shredded potatoes, fish-flavored shredded pork, shredded cabbage, spicy shredded chicken, white-cut chicken, fish-flavored eggplant, these meals are very cost-effective.

Steam pot shrimp, Meichai touch vegetable button meat, sugar vinegar fish, dry pot cauliflower, home-cooked tofu These dishes are very cost-effective, and you can order these dishes when you eat in a restaurant.

For example, boiled fish, boiled meat, pot-wrapped meat, braised eggplant, d-pot enoki mushroom, d-pot cauliflower, braised lion's head, braised prawns.

Dish pricing to ensure that there is 40 50% gross profit margin in order to make money, private dishes mainly do regular business, many guests are also through the word-of-mouth effect to answer, the quality of dishes is the key to survival, the price of dishes is naturally not too high, 1, cost accounting, is to calculate the cost of each dish, should include raw materials, fuel, and then this number * get a.

2. Calculate the cost of human resources: (divide the store rent + workers' wages + boss's salary + water and electricity + national and local taxes) by the total number of dishes sold per month (this is difficult to estimate) * to get b.

3. Depreciation of fixed assets: (decoration + tables, chairs and benches + pots and pans) (36) Divided by the total number of dishes sold per month*

The price of each dish is A+B+C.

Hello dishes bai pricing to ensure that there is a gross profit margin of 40 50% du in order to have zhi money to make money, private dishes dao mainly do regular customer business, many guests are also through the mouth.

1. Cost accounting, that is, calculate the cost of each dish, which should include raw materials and fuel, and then get a number of *.

2. Calculate the cost of human resources: (divide the store rent + workers' wages + boss's salary + water and electricity + national and local taxes) by the total number of dishes sold per month (this is difficult to estimate) * to get b.

3. Depreciation of fixed assets: (decoration + tables, chairs and benches + pots and pans) (36) Divided by the total number of dishes sold per month*

The price of each dish is A+B+C.

Hello bai

Dish pricing to ensure that there is a 40 50% gross interest rate to make money, private zhi cuisine is mainly dao to do the regular customer business, many customers are also through the word-of-mouth answer effect, the quality of the dish is the key to survival, the price of the dish is naturally not too high, 1, cost accounting, is to calculate the cost of each dish, should include raw materials, fuel, and then this number * get a.

2. Calculate the cost of human resources: (divide the store rent + workers' wages + boss's salary + water and electricity + national and local taxes) by the total number of dishes sold per month (this is difficult to estimate) * to get b.

3. Depreciation of fixed assets: (decoration + tables, chairs and benches + pots and pans) (36) Divided by the total number of dishes sold per month*

The price of each dish is A+B+C.

The cost includes the cost of putting a few taels of chicken breast, the cost of ingredients, the oil, seasoning, gas are all costs, remove these costs, how much money do you sell, the profit in the middle is the gross profit, the total profit, but also the personnel expenses, housing expenses, sanitation expenses, water and electricity expenses, industrial and commercial taxes, activity expenses, depreciation of utensils, wear and tear, the company's publicity expenses, all the expenses generated are removed is the net profit.

Dish pricing to ensure that there is a 40 50% gross profit margin in order to make money, private dishes are mainly done in the regular business, many guests are also through the word-of-mouth effect, the quality of the dish is the key to survival, the price of the dish is naturally not too high, 1, cost accounting, is to calculate the cost of each dish, should include raw materials, fuel, and then this number * get a.

2. Calculate the cost of human resources: (divide the store rent + workers' wages + boss's salary + water and electricity + national and local taxes) by the total number of dishes sold per month (this is difficult to estimate) * to get b.

3. Depreciation of fixed assets: (decoration + tables, chairs and benches + pots and pans) (36) Divided by the total number of dishes sold per month*

The price of each dish is A+B+C.