Calculate dish costs, food cost percentage, and find the ideal menu price for profitability.
| Ingredient | Quantity | Unit | Price/Unit (₹) | Cost (₹) | |
|---|---|---|---|---|---|
| ₹0.00 |
Most profitable restaurants maintain food costs between 28-32% of menu price.
Add 5-10% to ingredient costs to account for prep waste, spoilage, and portion variance.
Ingredient prices fluctuate. Review recipe costs monthly to maintain margins.
Include garnishes, sauces, and sides. Small items add up quickly.
DineOpen tracks recipe costs automatically as ingredient prices change.
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