Free tool
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.
Profit / plate
₹-243
-75.9% net margin
Actual cost / plate
₹563
Food ₹82 + fixed ₹467
Recommended price
₹686
For 18% target margin
Monthly profit
₹-2,18,490
900 plates/month
Raw ingredient cost: ₹82 (25.7% of selling price)
Fixed cost allocation: ₹4,20,000 / month ÷ 900 plates = ₹467 / plate
Related reading
- menuCuisine pricing benchmarks India 2026: thali, biryani, dosa, pizzaPricing a chicken biryani in Hyderabad has nothing to do with pricing one in Pune. Here are the 2026 menu price benchmarks for the top 8 Indian cuisines across T1, T2, and T3 cities.
- menuPsychological pricing on Indian menus: what actually works₹99 instead of ₹100 isn't a strategy; it's a tic. Real menu psychology is anchor pricing, decoy items, bundle architecture, and where the eye lands. Here is what the research and Indian restaurant data actually show.
- menuRecipe costing for Indian kitchens: thali, biryani, tandoorRecipe costing a thali isn't the same as recipe costing a pizza. Indian cooking has sub recipes (gravies, masala mixes, marinades), yield variance from cooking method, and shrinkage rates that copy pasted Western formulas miss.
- supplyInventory shrinkage in Indian kitchens: the 4-7% you don't seeIndian kitchens lose 4-7% of food cost to shrinkage. Half is over portioning, a quarter is waste, a quarter is mismeasurement. Outright theft is small but real. Here is the audit framework that finds it.
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