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.
Andhra pricing in Goa
Andhra cuisine runs a 26-32% food cost band when executed well. The most-missed cost line: chilli + tamarind cost swing.
For Goa specifically: Tourist season Oct-Mar; monsoon Jun-Sep crash 50%.
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 Andhra × Goa, and check the opening cost for Goa.
Common questions
What is the typical food cost % for Andhra restaurants?
Well-run Andhra kitchens land between 26% and 32%. Above this, audit portions and supplier contracts.
What ingredient is the silent margin killer for Andhra?
Chilli + tamarind cost swing.
How should I price Andhra in Goa?
Example: Butter Chicken in Goa 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 Andhra?
Yes. Andhra signals: Sankranti, Office lunch. Watch the sensitivity table — a 25% mandi swing on key commodities moves the recommended price by 8-15%.
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