Menu Pricing & Margin Tool
Restaurant Food Cost & Recipe Pricing Calculator
Calculate exact plate cost, include packaging overhead, and set profitable selling prices for Indian cloud kitchens and restaurants.
Recipe Ingredient Breakdown
Ingredients & Raw MaterialsCost per serving
₹
₹
₹
₹
₹
Boxes, bag, dip cup, cutlery
₹
28% of Selling Price
%
Indian Restaurant GST
Recommended Menu Price
₹414 (+₹21 GST = ₹435)
For Butter Chicken Bowl / Meal to achieve your target 28% food cost ratio.
Optimal Healthy Margin
Your food cost ratio leaves healthy room for kitchen labor, rent, and profits.
Raw Food Cost
₹100
Packaging Cost
₹16
Total COGS / Plate
₹116
Gross Profit / Plate
₹298 (72.0%)
Monthly Gross Contribution Projections
How much gross profit this dish generates each month:
5 orders / day (150 plates)₹44,700
15 orders / day (450 plates)₹1,34,100
30 orders / day (900 plates)₹2,68,200
How to Calculate Recipe Food Costs in Indian Restaurants
Food cost percentage is the most critical metric determining whether a restaurant survives or closes. The standard restaurant food cost formula is:
Food Cost % = (Cost of Ingredients & Packaging ÷ Selling Price) × 100
3 Common Recipe Costing Mistakes in India
- Ignoring Prep Wastage & Yield: Raw onions or chicken lose 15% to 25% of weight during peeling, trimming, and cooking. 1kg of raw chicken does not equal 1kg of cooked curry chicken.
- Leaving Out Cooking Oil & Dairy: Ghee, butter, refined oil, and whole spices often account for up to 30% of North and South Indian curry costs.
- Forgetting Packaging & Cutlery: When fulfilling delivery orders, aluminium foil boxes, paper bags, branded stickers, and spoons add ₹15 to ₹25 per meal.