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.
Hyderabadi pricing in Jaipur
Hyderabadi cuisine runs a 32-40% food cost band when executed well. The most-missed cost line: mutton + basmati + saffron; basmati fx exposed.
For Jaipur specifically: Wedding season Nov-Feb drives catering 4x; tourist seasonality.
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 Hyderabadi × Jaipur, and check the opening cost for Jaipur.
Common questions
What is the typical food cost % for Hyderabadi restaurants?
Well-run Hyderabadi kitchens land between 32% and 40%. Above this, audit portions and supplier contracts.
What ingredient is the silent margin killer for Hyderabadi?
Mutton + basmati + saffron; basmati FX exposed.
How should I price Hyderabadi in Jaipur?
Example: Butter Chicken in Jaipur 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 Hyderabadi?
Yes. Hyderabadi signals: Ramzan/Iftar, Wedding muhurat. Watch the sensitivity table — a 25% mandi swing on key commodities moves the recommended price by 8-15%.
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