15 Most Profitable Restaurant Food and Menu Items

This guide will walk you through the 15 most profitable food and drink items you can put on your menu. We show average cost and selling price estimates to help you make smarter decisions.

Running a successful restaurant in Australia takes more than a good cook in the kitchen; it takes business smarts. It’s not just about what you serve, but how much it costs you and how much you can sell it for. Some dishes cost only a few bucks to make but can be sold for five times that amount. The secret lies in knowing which menu items bring in the highest profit margins while keeping customers happy and coming back.

15 Most Profitable Restaurant Food and Menu Items

1. Gourmet Burgers

Aussies love a good burger. The great thing is, they’re ridiculously profitable if done right. Beef mince, a soft bun, cheese, lettuce, tomato, and a tasty sauce are inexpensive to make. Dress it up with words like grass-fed, house-made relish, or brioche bun, and you’ve got a $20 menu item.

• Average cost to make: $3–$5
• Average selling price: $15–$25
• Gross margin: Up to 80%

Profit tip: Add-ons like bacon, egg, or double cheese for $2–$3 can boost margins without much extra cost. Burgers also travel well for takeaway and delivery.

2. Woodfired or Artisan Pizza

Pizza is a dream for profit. Dough ingredients are ultra-cheap, and you control the toppings. A basic margherita costs under $2 to make and sells for $15+. Go gourmet with prosciutto, rocket, and truffle oil, and people will happily pay even more.

• Average cost to make: $2–6
• Average selling price: $16–28
• Gross margin: 75–85%

Profit tip: Offer vegan or gluten-free bases at a surcharge—most customers expect to pay more for diet-friendly options.

3. Pasta Dishes

Pasta is a menu winner. You can cook it in bulk, the ingredients are shelf-stable, and the options are endless. Think creamy carbonara, spicy arrabbiata, or a mushroom truffle tagliatelle—simple but high-value.

• Average cost to make: $2–4
• Average selling price: $18–24
• Gross margin: Around 80%

Profit tip: Offer garlic bread as a $6 side—costs under $1 to make and complements pasta perfectly.

4. Coffee and Tea

If you run a café, you already know—this is where the money is. Coffee margins are among the highest in hospitality. One cup costs less than a dollar (beans, milk, takeaway cup), but it sells for five to six times that.

• Average cost to make: $0.50–1
• Average selling price: $4–6
• Gross margin: Over 85%

Profit tip: Seasonal drinks like iced lattes, matcha, or chai are also cheap to make and can be priced higher. Add soy or almond milk for an extra 50c or $1 and increase profits further.

5. Fried Sides (Chips, Wedges, Onion Rings)

Potatoes are cheap, filling, and addictive. Serve them seasoned, crispy, and with dipping sauces like aioli or sriracha mayo, and they’ll fly out the door. Even better if you label them as “loaded fries” with cheese, bacon, or pulled pork.

• Average cost to make: $1–2
• Average selling price: $8–12
• Gross margin: Up to 85%

Profit tip: Offer fries as sides to meals with a small combo discount to increase average order value.

6. Chicken Wings

Wings are one of the most profitable protein options. You can buy them in bulk, and once cooked with your signature sauce, they become irresistible. Serve as entrees or bar snacks.

• Average cost to make: $2–4 per serve
• Average selling price: $10–18
• Gross margin: 70–80%

Profit tip: Use wings to draw in crowds with promotions like Wing Wednesdays. Offer combo deals with beer or soft drinks for more upsell potential.

7. Alcoholic Beverages

Alcohol is where restaurants and bars make their serious profit. Spirits and wine often have a markup of 300–500%, and cocktails are an easy way to boost the average bill.

• Average cost to make: $2–5 per drink
• Average selling price: $12–22
• Gross margin: 75–85%

Profit tip: Use house-brand spirits to reduce costs without compromising on quality. Pre-mixed cocktails on tap are trending and cost-effective.

8. Avocado Toast & Brunch Favourites

Brunch is big business, especially on weekends. Smashed avo, eggs benedict, pancakes, and acai bowls all come with decent markups. Avocado toast alone is a $20 staple that costs next to nothing to make.

• Average cost to make: $3–5
• Average selling price: $16–22
• Gross margin: 75–80%

Profit tip: Offer premium toppings like smoked salmon or Persian feta for an extra $3–4.

9. Soups and Stews

Don’t overlook the humble soup. It’s hearty, comforting, and perfect for winter menus. Think pumpkin, lentil, or Thai chicken soup. Cheap to make in bulk and a good way to use up veggies before they go bad.

• Average cost to make: $1–3
• Average selling price: $10–14
• Gross margin: 80% or more

Profit tip: Feature soups as daily specials to keep things fresh and avoid waste. Add a warm bread roll for just $1 more.

10. Salads with Protein Add-Ons

Salads are light, fresh, and healthy—but most importantly, they’re profitable. Leafy greens, nuts, vinaigrettes, and seeds are cheap. Add grilled chicken, tofu, salmon, or haloumi and charge $20+.

• Average cost to make: $3–5
• Average selling price: $16–22
• Gross margin: 70–75%

Profit tip: Allow customers to build their own salad—this increases engagement and perceived value.

11. Kids Meals

Smaller portions mean lower food costs, but parents still pay well for convenience. Think nuggets and chips, spaghetti, or a mini burger. Often served with a drink or ice cream.

• Average cost to make: $1–3
• Average selling price: $10–15
• Gross margin: 75–85%

Profit tip: Create themed kids’ menus with colouring sheets or puzzles to boost family-friendliness.

12. Cheese Boards & Grazing Plates

Cheese boards feel fancy and indulgent, but the cost is all about portion control. A few slices of cheese, olives, nuts, and crackers can fetch up to $30 when nicely plated.

• Average cost to make: $5–8
• Average selling price: $22–30
• Gross margin: Around 70%

Profit tip: Cross-promote with wine pairings for added spend per table.

13. House-Made Desserts

Chocolate brownies, lava cake, lemon tart—sweets often cost less than $2 per portion but can be sold for $10–14. They’re made in advance and are a nice little end-of-meal upsell.

• Average cost to make: $1.50–3
• Average selling price: $10–14
• Gross margin: 75–85%

Profit tip: Add ice cream for an extra $2. Kids and adults won’t say no.

14. Loaded Toasties & Jaffles

Perfect for cafés and food trucks. Cheese toasties with ham, pickles, or tomato are filling and feel indulgent. You can charge $12+ for something that costs less than $3 to make.

• Average cost to make: $1.50–3
• Average selling price: $10–14
• Gross margin: 75–80%

Profit tip: Pair toasties with soup in winter or chips in summer as a meal deal.

15. Signature Sauces & Dips

Not a full menu item, but hear us out. Offering “house-made sauces” like chilli mayo, garlic aioli, or truffle mustard with fries or burgers is an easy way to upsell. A 30-cent portion can sell for $2+ as a “sauce on the side”.

• Average cost to make: $0.30–0.50 per serve
• Average selling price: $1.50–3
• Gross margin: Up to 90%

Profit tip: Bottle your signature sauces and sell them as take-home items.

Don't Sacrifice Quality for Profit

While it's tempting to focus only on margins, quality should never take a backseat. Cutting corners on ingredients or portion size might help your bottom line short-term, but it'll cost you loyal customers in the long run. People can tell when food is made with care versus when it's just churned out to save money. Once your reputation drops, it’s hard to win trust back.

Instead:

• Use high-quality but affordable ingredients.
• Offer smaller premium dishes rather than large, low-quality ones.
• Focus on consistent flavour, presentation, and service.

Remember, a profitable menu only works if people actually want to come back for more.

Menu Psychology: How to Sell High-Margin Items

You can have all the profitable items in the world, but if no one’s ordering them, it means nothing. Use these menu tricks to get more traction:

• Highlight top sellers with symbols, boxes, or callouts.
• Use descriptive language (e.g. “slow-cooked” sounds tastier than “braised”).
• Place profitable items in prime menu real estate (top right or first few items).
• Bundle meals into combos for a perceived deal.

Final Thoughts: Profit Isn’t About Being Cheap—It’s About Being Smart

Profitable menu items aren’t just about low cost; they’re about value perception, smart upselling, and clever presentation. Use your hospitality POS system to track what sells, what doesn’t, and the actual cost of each dish.

In a competitive market like Australia’s hospitality scene, smart menu design and profitable dishes can keep your business afloat, even during slow periods.

📌 Note:

The restaurant profit margins mentioned here are based on material (ingredient) costs only. They do not include labour, utilities, rent, packaging, or other operational expenses.

While high ingredient-based margins (e.g., 70–80%) might look great on paper, your real profit will be lower once you factor in staff wages, equipment, overheads, and taxes.

For a more accurate picture of menu profitability, always consider total direct costs (COGS + labour + overheads) using data from your POS and accounting systems.