In today’s foodservice environment, increasing food profit margin can largely depend on optimizing labour and space. The more revenue staff members can help create in a smaller or otherwise unused space, and the more profitable a foodservice operation can be.
It doesn’t take a ledger book to prove people love their fried foods. From tater tots to fish’ n’ chips to fall foods, with just a little imagination, the right ingredients, and the right equipment to make it happen, you can fry just about anything.
This commitment to fried foods does look good in the ledger books, too. According to a report from Technavio detailed in summary on Business Wire, fried foods account for a profit margin of around 75 per cent, making them some of the most profitable items served in a restaurant.
The high consumption of deep-fried food products such as chicken strips, fish’ n’ Chips, and onion rings influences food service establishments’ profit margins due to the high-profit margins from fried food items.
With an abundance of creativity and an entire range of ingredients, the last piece of the puzzle is the fryer. Foodservice equipment solely determines the output generated in any given space while potentially reducing the labour required for service. And of all types of equipment, ventless cooking equipment can be a huge asset for operators, creating savings and generating revenue in ANY space available. The profitability of fried foods is a big factor in the increased frequency of commercial fryer usage.
Consider Vent less Eco Fryer from Mukunda Foods. They’re easy to operate, and they’re fast and efficient. And they can take unused counter space and turn it into profits. Let’s look at three concepts where the Eco Fryer can shine.
Taprooms, brewpubs, and tasting rooms are known for their great brews, but those also go well with fried foods. After all, when taprooms can incorporate their creations on a pairing menu with popular fried foods, it can be fun and profitable at the same time.
The Simple Math:
For a brewpub open all week, even a simple menu of battered chicken tenders, French fries, and onion rings can greatly impact. If operators make £4 per order on tenders, £3 on fries, and £2.50 on onion rings, the weekly revenue total can be more than £1,800 if daily orders equal 35, 25, and 17 respectively.
Arcades and bowling alleys can be destinations for late-night food, especially fried food. Even for operations that are only open a few days a week — mainly on the weekends — having a fried food program that utilizes counter space can generate a higher food profit margin.
The Simple Math:
This time, let’s consider higher volumes with different price points. Chicken tenders earn £5 per order with 40 orders per day. Fries generate £2.25 in profit at 50 orders per day. Finally, 35 onion rings per day generate £3.50 in profit per order. Now, if your bowling alley sells food from Wednesday through Sunday, the revenue generated from a small countertop Eco- fryer is £2,175 for Wednesday through Sunday service.
The last decade has brought a true renaissance in the world of cocktails. From pre-Prohibition classics to the latest trends and ingredients, cocktail bars are all about an elevated experience. Who says that experience can’t include fried foods? Though unique dipping sauces and culinary-driven condiments might make more sense (think Belgian-style fries with an assortment of dips and sauces), there’s no reason why fried foods can’t have an impact — and generate revenue — in a trendy cocktail bar.
The Simple Math:
Though the order quantities might be a bit lower in a cocktail lounge, the principles still apply. It’s possible to make money from utilizing the space on the counter. With 20 orders of chicken tenders per day generating £7 in revenue, 25 orders of fries delivering £3.50, and 15 orders of onion rings creating £4 in revenue per order, and a cocktail bar can earn £2,012.50 per week.
Deep-fried foods make sense. They cook foods fast, allow for a uniquely diverse menu and typically have high-profit margins. The Cloud Kitchen operators also saw a change in the foods diners preferred during the pandemic. According to Datassential, comfort foods such as fried Chicken were popular during the pandemic. Additionally, according to Uber Eats, the most popular delivery item was Chicken wings. With fried foods providing a sense of normalcy and comfort during changing times, operators that step up their frying game will stand out among the competition.
When offering delivery, ensuring that food–especially fried food–retains quality and flavour during the trip from the kitchen to the diner’s door is of the utmost importance.
The Simple Math:
One can price Chicken (2) & Drink (One white piece and one dark piece) Priced at $9.99 to Chicken (12), Large Fries & Large Coleslaw (Four white pieces and eight dark pieces.) Priced at $49.99. with 30-40 orders per day generating £ 270-900 Pounds per day in revenue can be a game-changer.
This imposes a significant demand for a solution that could make sure the food would taste the same across all the kitchens while being cost-effective and operationally efficient. Eco-fryer’s advanced features like auto oil temperature control to make the food fried at the right temperature and for the right amount of time as per the SOP. The machine is also enabled with a Double dip feature that fries food at the first dip, and the latter dip is for a crisp and perfect golden colour.
Would you like to calculate your revenues from a fried food program and a countertop Eco Fryer?
We’ve created a simple ROI calculator that allows potential operators to enter various quantities and price points, allowing you to generate your weekly totals. DM me for the Eco Fryer calculator today.