Dishes and preparations highly profitable (VI): marine Fideuà

As we have said in our economy section applied to the world of hospitality , meet our production costs and our profit margins is essential for good financial performance of our restaurant.

To balance the letter needs to be highly profitable dishes, though not in the same way we judge the profitability of a dessert as that cited in the previous post, the Catalan cream a second theoretical plate.

On this occasion, a dish whose performance lead line is that you do not need much raw material to make a mark and this mark is only necessary to add noodles and a small garrison of seafood to taste (you can even dispense with it and save more costs if fits). I choose to put the customer view the lobster and shrimp, so I think it is more justifiable its selling price.

As a rule the game entremetier offers great possibilities for working very profitable. Although this is made with noodles is a dish "in heading of rice" and see how the successive entries of a paella markup is similar to the fideuà. The commercial value put this dish in a restaurant, half at 13-14 euro if, hence indicating that as we get a lead line our cost food interesting.

As an easy dish to prepare in a restaurant service, for which the mark we hold many days in the refrigerator intact, which is a dish that is rich and justifies its price and genres that can be seamlessly using freshly drawn the freezer (shrinkage) this dish is a very profitable elaboration.

Introducing the purchase prices and weights of food production and obtain a cost of 15.4% well below the average of any second plate which is located between 25 and 33% as the norm.

I challenge you to thoroughly repaseis tools and examples of sets available, will surely help you make better management of your establishment,

Related posts:

1. Dishes and preparations highly profitable (II): Sushi
2. Dishes and preparations highly profitable (IV): Abroad
3. Dishes and preparations highly profitable (I) Crêpes