How Fried Foods Can Expand Your Menu and Grow Revenue

In today’s foodservice environment, increasing food profit margin can be largely dependent on optimizing labor and space. The more revenue staff members can help create in a smaller or otherwise unused space, 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 that was detailed in?a summary on?Business Wire, fried foods account for a profit margin of around 75 percent, 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 profit margins of foodservice establishments. Due to the high profit margins from fried food items, more end-users may include such foods in their offerings.

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 labor 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. They’re fast and efficient. And they can take unused counter space and turn it into profits. Let’s take a look at three concepts where the Eco Fryer can shine.

The Brew Pub

Taprooms, brewpubs, and tasting rooms are known for their great brews, but those also go really well with fried foods.?After all, when taprooms can incorporate their own 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 have a big 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.

The Arcade Bar

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 orders of 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 Cocktail Bar

The last decade has brought a true renaissance in the world of cocktails. From pre-Prohibition classics to the latest in 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, a cocktail bar can earn?￡2,012.50 per week.

The Cloud kitchen

Deep fried foods just 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 type of 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 flavor 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.

The Conclusion

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 own revenues from a fried food program and a countertop Eco Fryer?

We’ve created a simple, ROI calculator that allows potential operators to enter a variety of quantities and price points, allowing you to generate your own weekly totals. DM me for the Eco Fryer calculator today.

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