Menu Cost Calculator
Price your dishes like a pro. Add ingredients, see the true cost of every dish and every serving, set your target margin, and get a suggested selling price — then compare your whole menu side by side.
Build a dish
Add an ingredient
Ingredients in this dish 0
| Ingredient | Unit cost (Rs) | Qty used | Line cost (Rs) | |
|---|---|---|---|---|
| No ingredients yet. Add ingredients above to cost the dish. | ||||
Per-dish cost
Rs 0.00
Per-serving cost
Rs 0.00
Suggested selling price
Rs 0.00
Dish comparison 0
| Dish | Servings | Dish cost (Rs) | Serving cost (Rs) | Margin % | Suggested price (Rs) | Actions |
|---|---|---|---|---|---|---|
| No saved dishes yet. Build a dish above and press Save dish. | ||||||
How to use
- Enter the dish name, the number of servings in one batch, and your target margin percentage.
- Add each ingredient: name, the unit you buy it in, the cost of one unit, and the quantity used in the dish. The per-dish and per-serving costs update automatically.
- The suggested selling price is calculated from your target margin so you never underprice a dish.
- Press Save dish to store it. Load any saved dish back into the builder to adjust it, or delete it from the comparison table.
Tips
- Measure what you actually use. Even 20 extra grams of an expensive ingredient changes the per-serving cost.
- Most small restaurants target 60 to 70 percent gross margin on food. Below 50 percent, one price rise in the market can erase your profit.
- Recheck ingredient costs monthly. The dish cost follows market prices, and so should your menu price.
- Compare dishes to find your stars: low cost, high margin items that guests actually order.