Costing says the dish should sell at ₹412, but no menu prints ₹412. The real question is whether to round down to ₹399 or up to ₹419, and what each choice costs or earns across a month of orders. This assistant lays out the nearby charm-price candidates with the exact margin and food-cost impact of each, so rounding becomes a decision instead of a shrug.
Round to the nearest 9-ending price and check the margin impact: dropping ₹412 to ₹399 costs ₹13 of pure margin per plate, while ₹419 adds ₹7. Multiply by monthly volume before choosing, small roundings on high-volume dishes are real money.
| Plate cost | 124 ₹ |
| Calculated / current price | 412 ₹ |
| Expected plates per month | 300 |
The pricing research consistently says yes at the till: 9-endings read as a band cheaper than they are. The caveat is positioning, fine-dining menus increasingly use clean round numbers (₹850, not ₹849) because charm pricing reads as discount-brand. Match the ending to what your brand is saying.
Round up when the price stays inside the psychological band (₹412 to ₹419 is invisible) and down when crossing a barrier price, ₹399 versus ₹405 crosses the ₹400 line where some guests re-decide. The tool shows the per-plate cost of each direction so you can pay for the barrier-cross only when the dish is price-sensitive.
Indian F&B norms tolerate one or two price revisions a year, usually post-menu-refresh, plus emergency changes on genuinely spiked inputs. Frequent small increases annoy regulars more than one honest annual revision, bank this tool's output for the next scheduled reprint rather than reprinting monthly.
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