Stop guessing your menu prices. Calculate accurate food costs and set profitable selling prices for your dishes.
One of the biggest reasons restaurants fail is **improper pricing**. If you guess your prices, you might be selling dishes at a loss without knowing it.
In the restaurant industry, the "Food Cost Percentage" should generally be between **30% and 35%**. This means if a dish costs you ₹100 to make (raw materials), you should sell it for roughly ₹300-₹330 to cover labor, rent, and profit.
Our Restaurant POS automatically tracks recipe costs, calculates food cost percentage in real-time, and alerts you when margins drop. Stop using spreadsheets!
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Book Ticket →Most profitable Indian restaurants target a food cost of 28–35% of the menu price. Below 25% may signal overpricing; above 40% usually means the item is losing money after overheads.
Menu price = ingredient cost ÷ target food-cost %. Example: if a dish costs ₹60 to make and you target 30% food cost, price it at 60 ÷ 0.30 = ₹200.
Price your menu first, then apply GST as per your restaurant’s registration (5% without ITC is common for restaurants). The calculator helps you set the base price correctly.
Yes — free with no sign-up. For the full method, read our food-cost formula guide, or automate recipe costing with Setuverse restaurant billing software.