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.
Punjabi pricing in Vadodara
Punjabi cuisine runs a 30-36% food cost band when executed well. The most-missed cost line: butter + cream + paneer prices swing widely dec-mar.
For Vadodara specifically: Navratri peaks 9-day garba demand; pure-veg dominant.
Worked example: Butter Chicken comes out to a plate cost of ₹82 and a recommended price of ₹320 at a 30% food cost target. The minimum viable price is ₹275 — below this, you're losing money on every plate after kitchen labour.
Next: run the viability score for Punjabi × Vadodara, and check the opening cost for Vadodara.
Common questions
What is the typical food cost % for Punjabi restaurants?
Well-run Punjabi kitchens land between 30% and 36%. Above this, audit portions and supplier contracts.
What ingredient is the silent margin killer for Punjabi?
Butter + cream + paneer prices swing widely Dec-Mar.
How should I price Punjabi in Vadodara?
Example: Butter Chicken in Vadodara has a plate cost of ₹82 and a recommended price of ₹320 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 Punjabi?
Yes. Punjabi signals: Winter, Wedding season, Lohri/Baisakhi. Watch the sensitivity table — a 25% mandi swing on key commodities moves the recommended price by 8-15%.
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