Most menu prices in Indian restaurants are guesses dressed up as decisions. Someone checks what the place next door charges, adds a bit, and calls it pricing. This calculator does it properly: add every ingredient with its quantity and rate, and it works out the true cost per portion, then a selling price at whatever food-cost percentage you're targeting.
Cost per portion = total ingredient cost divided by the number of portions. Suggested selling price = cost per portion divided by (target food-cost % divided by 100).
| Ingredient | Quantity | Unit | Cost / unit (₹) | Line cost | |
|---|---|---|---|---|---|
| ₹0.00 |
A butter chicken recipe uses 1kg chicken at Rs 280/kg, 200g butter at Rs 450/kg, 150ml cream at Rs 120/kg and Rs 40 of spices, totalling Rs 596.50 for a batch that yields 5 portions. That works out to Rs 119.30 per portion. At a 30% target food cost, the suggested selling price is about Rs 398.
Most full-service Indian restaurants run 28-35%. Quick-service and cloud kitchens often push lower, 22-28%, because rent and staffing eat more of the margin elsewhere. Fine dining can sit higher, up to 38-40%, since the price point covers it.
Keep this calculator to raw ingredient cost, that is what changes every time you re-cost a dish. Add packaging, fuel and overheads as a separate percentage on top when you set the final menu price, or track them through the Food Cost % Tracker for the whole kitchen.
Not directly. Enter your ingredient cost per unit as the usable (post-trim) rate if you already know it, or run the ingredient through the Portion & Yield Calculator first to get an accurate edible-weight cost.
Turn a known plate cost into a GST-ready menu price at your target food-cost percentage. Instant, accurate, built for Indian F&B pricing.
Find true edible yield after trimming and waste, and the real cost per edible kg. Essential for accurate recipe costing.
Scale any recipe up or down for banquets and events. Enter ingredients once, get every quantity recalculated for the new guest count.
Calculate actual COGS and food cost percentage for any period using opening/closing inventory and purchases. Spot problems before they show up in the P&L.