Profitable Recipes

Hand-curated, high-margin recipes with real per-portion costing. Learn how Recipe Cost Cards, Yield Tests, and Menu Engineering tie back to real profit—or let our Live Menu Engine build the system for you.

Why this page exists

Most restaurant owners have no idea which menu items are actually profitable or how recipe costs connect to menu pricing. These hand-curated recipes show you the per-portion breakdown, but real profit happens when you connect Recipe Cost Cards to Yield Tests, then use Menu Engineering to analyze what sells and what makes money. Update your costs once in the Live Menu Engine, and your whole menu stays honest—no more guessing if your margin disappeared when chicken prices jumped.

Turn These Recipes Into Live Systems

These recipes are a starting point. To stop profit leaks for good, you need Recipe Cost Cards that update live, Yield Tests that account for trim and cook loss, and Menu Engineering to spot your Stars and Dogs. If building this sounds like a lot, our Live Menu Engine builds and hosts it for you—update once, answer anywhere.

Recipe Cost Card Yield Test Calculator Menu Engineering Live Menu Engine

Live Menu Engine: From $299 + $10/month or $999 one-time. Includes 90 days priority support.

🍽️ Appetizers

High-margin starters that drive beverage sales.

Spinach–Artichoke Dip

Creamy spinach–artichoke dip baked till bubbly, served with warm tortilla chips.

View Original Recipe →

Per-portion recipe

  • Cream cheese — 3 oz
  • Sour cream — 2 oz
  • Mayonnaise — 1 oz
  • Frozen chopped spinach (thawed, squeezed) — 3 oz
  • Artichoke hearts (drained, chopped) — 3 oz
  • Parmesan, grated — 0.5 oz
  • Garlic, minced — 1 clove
  • Tortilla chips — 2 oz
  • Garnish/misc — —

Per-portion cost breakdown

  • Cream cheese: 3 oz × $0.20 = $0.60
  • Sour cream: 2 oz × $0.08 = $0.16
  • Mayonnaise: 1 oz × $0.10 = $0.10
  • Frozen spinach: 3 oz × $0.06 = $0.18
  • Artichoke hearts: 3 oz × $0.20 = $0.60
  • Parmesan: 0.5 oz × $0.50 = $0.25
  • Garlic: 1 clove × $0.05 = $0.05
  • Tortilla chips: 2 oz × $0.15 = $0.30
  • Garnish/misc: — × $0.05 = $0.05
Total per portion$2.29
Suggested menu price (30% food cost)$7.95
Gross margin$5.66 • 71.2%
Loaded Nachos

Crispy tortilla chips topped with melted cheese, jalapeños, sour cream, guac, and salsa.

View Original Recipe →

Per-portion recipe

  • Tortilla chips — 3 oz
  • Shredded cheese (cheddar/jack) — 2.5 oz
  • Black beans — 2 oz
  • Jalapeños — 0.5 oz
  • Sour cream — 1.5 oz
  • Guacamole — 1.5 oz
  • Salsa — 2 oz
  • Green onion — 0.2 oz

Per-portion cost breakdown

  • Tortilla chips: 3 oz × $0.15 = $0.45
  • Cheese: 2.5 oz × $0.20 = $0.50
  • Black beans: 2 oz × $0.08 = $0.16
  • Jalapeños: 0.5 oz × $0.12 = $0.06
  • Sour cream: 1.5 oz × $0.08 = $0.12
  • Guacamole: 1.5 oz × $0.35 = $0.53
  • Salsa: 2 oz × $0.10 = $0.20
  • Green onion: 0.2 oz × $0.30 = $0.06
Total per portion$2.08
Suggested menu price (30% food cost)$6.95
Gross margin$4.87 • 70.1%
Buffalo Wings

Crispy fried wings tossed in buffalo sauce with celery and ranch or blue cheese dip.

View Original Recipe →

Per-portion recipe

  • Chicken wings — 8 oz (about 6 wings)
  • Buffalo sauce — 2 oz
  • Butter — 0.5 oz
  • Celery sticks — 2 oz
  • Ranch or blue cheese — 2 oz

Per-portion cost breakdown

  • Wings: 8 oz × $0.25 = $2.00
  • Buffalo sauce: 2 oz × $0.08 = $0.16
  • Butter: 0.5 oz × $0.15 = $0.08
  • Celery: 2 oz × $0.05 = $0.10
  • Dressing: 2 oz × $0.10 = $0.20
Total per portion$2.54
Suggested menu price (30% food cost)$8.95
Gross margin$6.41 • 71.6%
Mozzarella Sticks

Breaded mozzarella cheese sticks, fried golden and served with marinara sauce.

View Original Recipe →

Per-portion recipe

  • Mozzarella cheese — 4 oz (about 6 sticks)
  • Flour — 0.5 oz
  • Egg wash — 1 oz
  • Breadcrumbs — 1 oz
  • Marinara sauce — 2 oz
  • Frying oil — —

Per-portion cost breakdown

  • Mozzarella: 4 oz × $0.22 = $0.88
  • Flour: 0.5 oz × $0.03 = $0.02
  • Egg wash: 1 oz × $0.10 = $0.10
  • Breadcrumbs: 1 oz × $0.06 = $0.06
  • Marinara: 2 oz × $0.05 = $0.10
  • Oil: — × $0.10 = $0.10
Total per portion$1.26
Suggested menu price (30% food cost)$4.95
Gross margin$3.69 • 74.5%

🍔 Entrées

Main dishes with strong margins and broad appeal.

Classic Cheeseburger

Hand-formed beef patty with cheddar, lettuce, tomato, pickles, and special sauce on a toasted bun.

View Original Recipe →

Per-portion recipe

  • Beef patty — 5 oz
  • Cheddar cheese — 1 oz
  • Burger bun — 1 each
  • Lettuce — 0.5 oz
  • Tomato — 1 slice
  • Pickles — 3 slices
  • Special sauce — 1 oz
  • Side fries — 4 oz

Per-portion cost breakdown

  • Beef: 5 oz × $0.28 = $1.40
  • Cheddar: 1 oz × $0.22 = $0.22
  • Bun: 1 × $0.20 = $0.20
  • Lettuce: 0.5 oz × $0.08 = $0.04
  • Tomato: 1 slice × $0.08 = $0.08
  • Pickles: 3 × $0.03 = $0.09
  • Sauce: 1 oz × $0.08 = $0.08
  • Fries: 4 oz × $0.10 = $0.40
Total per portion$2.51
Suggested menu price (30% food cost)$8.95
Gross margin$6.44 • 72.0%
Chicken Alfredo

Fettuccine tossed in creamy Alfredo sauce with grilled chicken and garlic bread.

View Original Recipe →

Per-portion recipe

  • Fettuccine — 4 oz
  • Chicken breast — 4 oz
  • Heavy cream — 4 oz
  • Parmesan — 1 oz
  • Butter — 0.5 oz
  • Garlic — 1 clove
  • Garlic bread — 1 piece

Per-portion cost breakdown

  • Fettuccine: 4 oz × $0.06 = $0.24
  • Chicken: 4 oz × $0.30 = $1.20
  • Cream: 4 oz × $0.12 = $0.48
  • Parmesan: 1 oz × $0.50 = $0.50
  • Butter: 0.5 oz × $0.15 = $0.08
  • Garlic: 1 clove × $0.05 = $0.05
  • Bread: 1 × $0.25 = $0.25
Total per portion$2.80
Suggested menu price (30% food cost)$9.95
Gross margin$7.15 • 71.9%
Fish Tacos

Grilled or fried fish in soft flour tortillas with cabbage slaw, lime crema, and cilantro.

View Original Recipe →

Per-portion recipe

  • White fish (tilapia/cod) — 4 oz
  • Flour tortillas — 2 each
  • Cabbage slaw — 2 oz
  • Lime crema — 1 oz
  • Cilantro — 0.1 oz
  • Lime wedge — 1 each
  • Side rice or beans — 3 oz

Per-portion cost breakdown

  • Fish: 4 oz × $0.35 = $1.40
  • Tortillas: 2 × $0.12 = $0.24
  • Slaw: 2 oz × $0.06 = $0.12
  • Crema: 1 oz × $0.10 = $0.10
  • Cilantro: 0.1 oz × $0.30 = $0.03
  • Lime: 1 × $0.08 = $0.08
  • Side: 3 oz × $0.10 = $0.30
Total per portion$2.27
Suggested menu price (30% food cost)$7.95
Gross margin$5.68 • 71.4%
Baked Ziti

Ziti pasta layered with marinara, ricotta, and melted mozzarella, served with garlic bread.

View Original Recipe →

Per-portion recipe

  • Ziti pasta — 4 oz
  • Marinara sauce — 6 oz
  • Ricotta — 2 oz
  • Mozzarella — 2.5 oz
  • Parmesan — 0.5 oz
  • Garlic — 1 clove
  • Basil — 0.1 oz
  • Breadstick — 1 each

Per-portion cost breakdown

  • Ziti: 4 oz × $0.06 = $0.24
  • Marinara: 6 oz × $0.05 = $0.30
  • Ricotta: 2 oz × $0.18 = $0.36
  • Mozzarella: 2.5 oz × $0.22 = $0.55
  • Parmesan: 0.5 oz × $0.50 = $0.25
  • Garlic: 1 clove × $0.05 = $0.05
  • Basil: 0.1 oz × $0.60 = $0.06
  • Breadstick: 1 × $0.20 = $0.20
Total per portion$2.01
Suggested menu price (30% food cost)$6.95
Gross margin$4.94 • 71.1%

🍰 Desserts

High-margin finishers that boost check averages.

Chocolate Lava Cake

Warm molten-centered chocolate cake with vanilla ice cream.

View Original Recipe →

Per-portion recipe

  • Dark chocolate — 2.5 oz
  • Butter — 2 oz
  • Eggs — 2 each
  • Sugar — 1.5 oz
  • Flour — 1 oz
  • Vanilla — dash
  • Powdered sugar (garnish) — —
  • Ice cream scoop — 3 oz

Per-portion cost breakdown

  • Dark chocolate: 2.5 oz × $0.30 = $0.75
  • Butter: 2 oz × $0.15 = $0.30
  • Eggs: 2 × $0.17 = $0.34
  • Sugar: 1.5 oz × $0.03 = $0.05
  • Flour: 1 oz × $0.03 = $0.03
  • Vanilla: dash × $0.10 = $0.10
  • Powdered sugar: — × $0.03 = $0.03
  • Ice cream: 3 oz × $0.12 = $0.36
Total per portion$1.96
Suggested menu price (30% food cost)$6.95
Gross margin$4.99 • 71.8%
Bread Pudding

Classic bread pudding with raisins, warm caramel drizzle, and whipped cream.

View Original Recipe →

Per-portion recipe

  • Day-old bread — 4 oz
  • Milk — 4 oz
  • Eggs — 1 each
  • Sugar — 1 oz
  • Butter — 0.5 oz
  • Raisins — 0.5 oz
  • Vanilla — dash
  • Caramel sauce — 1 oz
  • Whipped cream — 1 oz

Per-portion cost breakdown

  • Bread: 4 oz × $0.03 = $0.12
  • Milk: 4 oz × $0.04 = $0.16
  • Eggs: 1 × $0.17 = $0.17
  • Sugar: 1 oz × $0.03 = $0.03
  • Butter: 0.5 oz × $0.15 = $0.08
  • Raisins: 0.5 oz × $0.20 = $0.10
  • Vanilla: dash × $0.10 = $0.10
  • Caramel: 1 oz × $0.10 = $0.10
  • Whipped cream: 1 oz × $0.12 = $0.12
Total per portion$0.98
Suggested menu price (30% food cost)$3.95
Gross margin$2.97 • 75.2%
Brownie Sundae

Fudgy brownie topped with vanilla ice cream, chocolate sauce, whipped cream and nuts.

View Original Recipe →

Per-portion recipe

  • Brownie square — 3 oz
  • Ice cream — 3 oz
  • Chocolate sauce — 1 oz
  • Whipped cream — 1 oz
  • Chopped nuts — 0.5 oz
  • Maraschino cherry — 1 each

Per-portion cost breakdown

  • Brownie: 3 oz × $0.09 = $0.27
  • Ice cream: 3 oz × $0.12 = $0.36
  • Chocolate sauce: 1 oz × $0.10 = $0.10
  • Whipped cream: 1 oz × $0.12 = $0.12
  • Nuts: 0.5 oz × $0.40 = $0.20
  • Cherry: 1 × $0.08 = $0.08
Total per portion$1.13
Suggested menu price (30% food cost)$3.95
Gross margin$2.82 • 71.4%

Note: suggested prices target ~30% food cost and are rounded to .95 for menu psychology. Adjust for market, portion size, and concept.