How profitable is Lebanese cuisine?
Three restaurants’ demonstrate their business cases:
• Outlet: Al Basha Restaurant (Dedicated Lebanese outlet).
• Covers: 2,400 covers per month approx.
• Ingredients expenditure: 108,000 AED per month approx.
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A note on profitability:
“Profitability is growing, and currently stands at around 40%. Last year, we saw strong growth of 21% on 2010.”
Outlet: Topkapi Restaurant (mixed menu).
Covers: 900 covers per month approx.
Ingredients expenditure: 25,000 AED per month approx.
A note on profitability:
“We are an Arabic food outlet and the popularity of the Lebanese menu items drives revenue and makes a significant contribution to the profitability of the restaurant.”
• Outlet: Fakhreldin Restaurant (Dedicated Lebanese outlet)
• Covers: 5,400 covers per month approx.
• Ingredients Expenditure: 40,000 AED per month approx.
A Note on profitability:
(New restaurant – no data)
Top 5 tips:
Maximise revenue from Lebanese cuisine
•Align the brand: Ensure your brand communicates a healthy eating message to capitalise on the trend.
•Keep it simple: The simplicity of Lebanese food is its key selling point.
•Keep it social: Ensure your restaurant allows for the social, food sharing side of Lebanese cuisine to shine through. Consider in-restaurant entertainment.
•Costing: As always, carefully cost your menu. Regularly review the performance of individual items on the a la carte menu.
•Upsell: The wide array of options on a Lebanese menu makes it more important to put training in place for the service team to upsell.
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