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.
North Indian pricing in Ranchi
North Indian cuisine runs a 30-36% food cost band when executed well. The most-missed cost line: onion + paneer + dairy spikes hit margin within a week.
For Ranchi specifically: Tribal festival weeks; mining-belt catchment.
Worked example: Paneer Tikka comes out to a plate cost of ₹77 and a recommended price of ₹290 at a 30% food cost target. The minimum viable price is ₹249 — below this, you're losing money on every plate after kitchen labour.
Next: run the viability score for North Indian × Ranchi, and check the opening cost for Ranchi.
Common questions
What is the typical food cost % for North Indian restaurants?
Well-run North Indian kitchens land between 30% and 36%. Above this, audit portions and supplier contracts.
What ingredient is the silent margin killer for North Indian?
Onion + paneer + dairy spikes hit margin within a week.
How should I price North Indian in Ranchi?
Example: Paneer Tikka in Ranchi has a plate cost of ₹77 and a recommended price of ₹290 at a 30% food cost target. Your channel mix (dine-in vs Zomato vs Swiggy) shifts the recommended price by ₹15-30.
Do mandi price moves matter for North Indian?
Yes. North Indian signals: Wedding muhurat, Salary cycle, Winter (Tandoor demand). Watch the sensitivity table — a 25% mandi swing on key commodities moves the recommended price by 8-15%.
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