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.
South Indian pricing in Mumbai
South Indian cuisine runs a 22-28% food cost band when executed well. The most-missed cost line: coconut + urad dal price moves; tightly linked to tn/kerala mandi.
For Mumbai specifically: Highest dine-in density in India; salary cycle peak last week of month.
Worked example: Masala Dosa comes out to a plate cost of ₹14 and a recommended price of ₹67 at a 30% food cost target. The minimum viable price is ₹58 — below this, you're losing money on every plate after kitchen labour.
Next: run the viability score for South Indian × Mumbai, and check the opening cost for Mumbai.
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