The "Take" in the Restaurant Biz

Who says restaurants are struggling?

NY Magazine has estimated the “take” for some of the more-lucrative menu items at NYC’s top restaurants.

1. The Spotted Pig, Cheeseburger: $17
Description: Char-grilled eight-ounce burger with Roquefort cheese and shoestring potatoes
Daily Volume: Approx. 200 orders
Food Cost: 19 percent or $3.25 (La Frieda ground beef at $3.99 per pound, or $2 for eight ounces; brioche bun, $0.50; Roquefort cheese, $10 per pound, or $0.50; fries and garnish, $0.25)
Yearly Gross: $1,241,000

2. Balthazar, Steak Frites $30.50
Description: Classic steak frites with maître d’ butter or béarnaise sauce
Daily Volume: 85 orders
Food Cost: 24 percent or 7.24 (La Frieda petit tender steak, $5.99; frites,
$1; butter or sauce, $0.15, garnish, $0.10)
Yearly Gross: $951,600

3. Nobu, Black Cod with Miso $26
Description: Two four-ounce sablefish fillets, marinated
Daily Volume (est.): Approx. 100 orders
Food Cost: 13.5 percent or $3.50 (eight-ounce sablefish, $3; miso glaze and garnish, $0.50)
Yearly Gross: $949,000

4. Momofuku Ssäm Bar, Pork Bun $9 for two
Description: Two steamed buns filled with marinated pork belly, hoisin sauce, and a few cucumber slices
Daily Volume (est.): Approx. 200 orders
Est. Food Cost: 20.5 percent or $1.85 (two steamed buns, $0.50; one-to-two-ounces prime pork belly at $3 per pound, $1; hoisin, cucumber, scallion, garnish, $0.35)
Yearly Gross: $657,000

5. Waverly Inn, Macaroni and Cheese $55 (that’s not a mis-print)
Description: Macaroni with cheese and shaved white truffle (the magazine believes the restaurant is using canned truffles)
Daily Volume: Approx. 20 orders
Food Cost: 9 percent or $5.10 (elbow pasta, four ounces, $0.50; cheese blend (Cheddar, Parmigiano Reggiano), $0.50; garnish; $0.10 cents; shaved truffles,* $4)
Yearly Gross: $501,875

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