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.
South Indian pricing in Visakhapatnam
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 Visakhapatnam specifically: Coastal seafood demand; cyclone closures Sep-Nov.
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 × Visakhapatnam, and check the opening cost for Visakhapatnam.
Common questions
What is the typical food cost % for South Indian restaurants?
Well-run South Indian kitchens land between 22% and 28%. Above this, audit portions and supplier contracts.
What ingredient is the silent margin killer for South Indian?
Coconut + urad dal price moves; tightly linked to TN/Kerala mandi.
How should I price South Indian in Visakhapatnam?
Example: Masala Dosa in Visakhapatnam has a plate cost of ₹14 and a recommended price of ₹67 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 South Indian?
Yes. South Indian signals: Breakfast trade, Office lunch, Pongal/Onam. Watch the sensitivity table — a 25% mandi swing on key commodities moves the recommended price by 8-15%.
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