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.
How to price a restaurant menu (India)
The most reliable method is the food cost percentage method: set selling price so ingredients represent 25–35% of the menu price (28–32% is the sweet spot for most Indian formats). Formula: Menu Price = Ingredient Cost ÷ Target Food Cost %. Example: ₹120 ingredients ÷ 0.30 = ₹400.
This calculator goes further than a simple ratio — it uses live Agmarknet mandi rates and can allocate fixed costs so you see true profit per plate, not just kitchen gross margin. For a quick single-number check, use the food cost calculator; roll totals into the profit calculator.
Inside the product, recipe costing and Supply Watch re-quote when commodities move >15%.
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Related reading
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- 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.
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