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.
Indo-Chinese pricing in Indore
Indo-Chinese cuisine runs a 26-32% food cost band when executed well. The most-missed cost line: schezwan, soy sauce, vinegar pack costs underpriced often.
For Indore specifically: Sarafa night market culture; vegetarian dominant.
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 Indo-Chinese × Indore, and check the opening cost for Indore.
Common questions
What is the typical food cost % for Indo-Chinese restaurants?
Well-run Indo-Chinese kitchens land between 26% and 32%. Above this, audit portions and supplier contracts.
What ingredient is the silent margin killer for Indo-Chinese?
Schezwan, soy sauce, vinegar pack costs underpriced often.
How should I price Indo-Chinese in Indore?
Example: Butter Chicken in Indore 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 Indo-Chinese?
Yes. Indo-Chinese signals: Friday night, Chinese New Year niche, Monsoon comfort. Watch the sensitivity table — a 25% mandi swing on key commodities moves the recommended price by 8-15%.
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