In the post-COVID chaos of supply chain breakdowns, ghost kitchens, and $8 milk alternatives, one truth remains: the food business is brutal, and only the profitable survive. If you’re running a hospitality venue and your menu doesn’t have a few margin monsters doing the heavy lifting, you’re leaving money on the pass.
We’ve scraped the grease off the industry data, tasted what’s working, and boiled it down to five high-impact menu items that do more than feed — they fund. These aren’t your grandma’s recipes. These are the power players designed to print profit.
1. Burgers: The Money Stack
A good burger is more than just a meal. It’s comfort. It’s craveable. And when done right, it’s a profit machine.
With food costs often landing around 25% of the sale price, burgers offer margins as high as 70–80%. Add a brioche bun, something smoky, and a sauce with a story, and suddenly your $3 cost becomes a $14 indulgence.
Adapt it:
- Cafe: High-margin toasted sandwich. Brie, ham, and fig jam never felt so premium.
- Bar: Sliders with salty toppings that keep the drinks flowing.
- Food truck: Smash burgers. Fast, loud, and wildly profitable.
- Restaurant: The $22 burger with truffle aioli and a dry-aged patty that makes the ribeye sweat.
2. Pizza: Dough, Sauce, and Margin Glory
Pizza is pure economic genius. With ingredient costs often under $4, you’re pocketing margins of 80% or more. It’s universally loved, easy to scale, and incredibly flexible for branding.
Adapt it:
- Cafe: Flatbreads with seasonal toppings.
- Bar: Heat-and-serve pies that sell by the slice.
- Food truck: Neapolitan-style on display for the crowd.
- QSR: Upsell toppings, sides, and “create-your-own” gimmicks.
3. Fried Sides: Golden Profits
Fries, rings, pickles, sticks — fried sides are the unsung heroes of the industry. Dirt-cheap to make, lightning-fast to prep, and universally devoured.
A medium fries can cost under 50 cents to produce and retail for $3.50–$5. They sell themselves, and they drive drink sales. What’s not to love?
Adapt it:
- Bar: Loaded fry platters that drive sharing (and second rounds).
- Cafe: Baked chips with dips or seasoned wedges.
- Truck: A full menu built around dressed-up fries.
- Restaurant: Premium upcharges for truffle or parmesan variations.
4. Specialty Coffee: Espresso Meets ROI
A latte costs $1 to make and sells for $5–$8. The math doesn’t lie. This is your daily-driver margin beast.
Beyond the margins, coffee brings people in — and back. A strong coffee program can be a core revenue stream, especially if your food menu is small.
Adapt it:
- Cafe: Make seasonal drinks your headline acts.
- Bar: Add cold brew to cocktails. Espresso martinis are trending for a reason.
- Truck: Offer cold brew or prebatched espresso drinks.
- Restaurant: Serve espresso-based drinks as an upsell with dessert.
5. Craft Cocktails: Booze That Pays the Bills
Cocktails are showbiz with a side of profit. Margins average around 80%, and the pricing power is unmatched. Pour cost on a $12 cocktail? Usually under $2.
Signature cocktails can boost your brand, increase check averages, and give servers something to pitch that doesn’t require a full kitchen.
Adapt it:
- Bar: Batch your best sellers and rotate with the seasons.
- Restaurant: Pair with food and price accordingly.
- Cafe: Non-alcoholic mocktails with flavor and flair.
- Truck: At private events, prebatched punches = profit.
Wrap It Up
These five menu items aren’t just crowd-pleasers — they’re financial artillery. With a little menu psychology, smart layout, and strategic anchoring, you can make customers feel like they’re splurging while your margins stay fat.
Your kitchen is your battlefield. These are your weapons. Choose wisely, and your menu won’t just feed your guests — it’ll feed your bottom line.
References:
All profitability figures, food cost percentages, and sales trends are drawn from the research report:
- The Top 5 Most Profitable Menu Items in Post-COVID U.S. Food Service Venues
[Artsystems Research, 2025].
Key reference highlights include:
- Estimated margins from gourmet burgers, specialty pizza, fried sides, coffee drinks, and cocktails
- Real-world pricing examples from chains and independents
- Industry averages on food cost percentages (15–30%)
- Menu engineering tactics including anchoring, upselling, and bundling
- Sales growth statistics post-COVID, including burger demand (+15% in 2024)