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.
Add only the ingredients used in one plate. Onion, tomato, potato, rice, wheat and oil use live mandi prices when available.
These are spread across your expected plates/month so profit is closer to reality.
Includes raw ingredients, per-plate overhead and allocated fixed costs.
Mughlai pricing in Indore
Mughlai cuisine runs a 32-40% food cost band when executed well. The most-missed cost line: mutton + ghee variance is the silent margin killer.
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 Mughlai × Indore, and check the opening cost for Indore.
Related reading
- financeTrue profit per Zomato order: commission and refunds (2026)The headline commission on your contract is not what you keep. On a ₹300 aggregator order, commission, packaging, gateway fees, and refunds can erase half the gross margin before food cost. Here is the true per-order P&L stack for Indian restaurants in 2026.
- financeRefund rate on Swiggy/Zomato: margin and ranking impactRefunds on Swiggy and Zomato are deducted from settlement, rarely flagged on the dashboard, and directly affect your visibility ranking. Most owners model commission only. Here is what refund rate actually costs, how platforms use it, and the fixes that work.
- financePrime cost explained: food + labour ceiling by formatPrime cost is the single number that tells you whether your restaurant can survive. Most owners track food cost and labour cost separately; few add them and compare to the format ceiling. Here is the formula, the benchmarks by format, and the levers when you breach.
- operationsPlate-cost leak: why recipe says 32% but P&L says 40%Your recipe spreadsheet says 32% food cost. Your accountant's P&L says 40%. The 8-point gap is not a spreadsheet error; it's portion drift, waste, theft, unrecorded comps, and aggregator refunds leaking out of the kitchen every service. Here is how to find and close it.
Common questions
Other free tools