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.
Dish details
What you charge and how often it sells.
Drives the recommended price.
Ingredients in this dish
Only what goes into one plate. Onion, tomato, potato, rice, wheat, and oil use live mandi prices when available.
Monthly fixed costs
Spread across your expected plates so per-plate profit is closer to reality.
Your dish economics
Live₹4,20,000 of fixed cost a month ÷ 900 plates = ₹467 per plate.
Thali / Veg Meals pricing in Delhi
Thali / Veg Meals cuisine runs a 24-30% food cost band when executed well. The most-missed cost line: multi-item plate; portion drift kills margin.
For Delhi specifically: Navratri non-veg demand drops 35-50% across Delhi NCR.
Worked example: Veg Thali comes out to a plate cost of ₹42 and a recommended price of ₹173 at a 30% food cost target. The minimum viable price is ₹148 — below this, you're losing money on every plate after kitchen labour.
Next: run the viability score for Thali / Veg Meals × Delhi, and check the opening cost for Delhi.
More free calculator tools
Run the next number while this one is fresh.
Related reading
- financeTrue profit per Zomato order: commission and refunds (2026)The headline commission on your contract is not what you keep. On a ₹300 aggregator order, commission, packaging, gateway fees, and refunds can erase half the gross margin before food cost. Here is the true per-order P&L stack for Indian restaurants in 2026.
- financeRefund rate on Swiggy/Zomato: margin and ranking impactRefunds on Swiggy and Zomato are deducted from settlement, rarely flagged on the dashboard, and directly affect your visibility ranking. Most owners model commission only. Here is what refund rate actually costs, how platforms use it, and the fixes that work.
- financePrime cost explained: food + labour ceiling by formatPrime cost is the single number that tells you whether your restaurant can survive. Most owners track food cost and labour cost separately; few add them and compare to the format ceiling. Here is the formula, the benchmarks by format, and the levers when you breach.
- operationsPlate-cost leak: why recipe says 32% but P&L says 40%Your recipe spreadsheet says 32% food cost. Your accountant's P&L says 40%. The 8-point gap is not a spreadsheet error; it's portion drift, waste, theft, unrecorded comps, and aggregator refunds leaking out of the kitchen every service. Here is how to find and close it.
Common questions
Other free tools