Menu Pricing Calculator
Dish + recipe + city → minimum viable price + recommended price using live Agmarknet mandi feed. The same data layer that powers Forkcast Supply Watch.
1. Dish details
2. Ingredients in this dish
Add only the ingredients used in one plate. Onion, tomato, potato, rice, wheat and oil use live mandi prices when available.
3. Monthly fixed costs
These are spread across your expected plates/month so profit is closer to reality.
Result
Includes raw ingredients, per-plate overhead and allocated fixed costs.
Common questions
Where do mandi prices come from?
Onion, tomato, potato, ginger, garlic, green chilli, coriander, oil — all live from Agmarknet via Forkcast's Supply Watch feed. Refreshed daily at 7am IST. Prices fall back to a curated baseline if the feed is degraded.
Why does the recommended price differ from my menu price?
Most owners price by 'what others charge' or 'gut feel'. The recommended price considers your raw recipe, packaging/labour, expected monthly sales, and fixed costs like rent, electricity and salary.
What's actual profit per dish?
Actual profit per dish is selling price minus raw ingredient cost, direct per-plate overhead, and allocated fixed costs. This is stricter than food cost %, which ignores rent and salary.
Can I add my own dish?
Yes. Add your raw ingredient list, create any dish, map ingredient quantity into the recipe, add selling price and monthly sales, then calculate net profit per plate and per month.
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