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.
Bengali pricing in Goa
Bengali cuisine runs a 28-34% food cost band when executed well. The most-missed cost line: hilsa + mustard oil + sweets dairy: 3 distinct cost lines.
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 Bengali × Goa, and check the opening cost for Goa.
Common questions
What is the typical food cost % for Bengali restaurants?
Well-run Bengali kitchens land between 28% and 34%. Above this, audit portions and supplier contracts.
What ingredient is the silent margin killer for Bengali?
Hilsa + mustard oil + sweets dairy: 3 distinct cost lines.
How should I price Bengali 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 Bengali?
Yes. Bengali signals: Durga Puja, Poila Boishakh, Winter sweets. Watch the sensitivity table — a 25% mandi swing on key commodities moves the recommended price by 8-15%.
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