Tool Preview
See the tool in action — interface, inputs, and the kind of output you get.
Cost per plate + suggested selling prices
Enter your ingredients, batch size, and extras — get the exact cost per plate and three recommended selling prices at 30%, 40%, and 50% margin.
Most restaurant owners price dishes by looking at what the place across the street charges. Then they hope the margin works out. It rarely does. Without an ingredient-by-ingredient cost breakdown — quantities bought, quantities used, packaging, cooking waste — you are pricing in the dark. One mispriced bestseller can cost more than ten correctly priced dishes earn.
Recipe costing is the foundation every other profit decision sits on. If you do not know what a plate costs you to produce, you cannot price it, you cannot judge margin, you cannot decide whether to keep it on the menu. Hotels and chains do this for every recipe — independents skip it and pay the price every month. The math takes 5 minutes per recipe with this tool. The cost of not doing it runs into lakhs per year.
4-step guided flow: Setup → Ingredients → Extras → Result
Batch-aware costing — enter how many plates you make in one batch
Smart unit conversion — buy in Ltr or kg, use in ml or gm
"Bought vs Used" model — costs only the quantity that goes into the dish
Cooking waste % adjustment (5% standard, 10% bakery, or custom)
Extras: packaging, delivery, and misc/spices added separately
Final cost per plate with full breakdown (ingredient + waste + packaging)
3 suggested selling prices side-by-side: 30%, 40%, and 50% margin
Check Your Current Price — instantly see your current margin
Export Report button for sharing with chef or partners
Step 1 — Setup: name the dish and enter how many plates one batch makes
Step 2 — Ingredients: add each ingredient with market price, qty bought, and qty used in the batch
Step 3 — Extras: add packaging, delivery, and misc/spices costs; set cooking waste %
Click "Analyse My Recipe"
Step 4 — Result: see final cost per plate, suggested prices at 30/40/50% margin
Optional: enter your current selling price to see your real margin right now
See the tool in action — interface, inputs, and the kind of output you get.
You buy ingredients in bulk units (1 kg of curd, 1 Ltr of oil) at a market price, but each batch only uses a fraction. The tool calculates the per-plate cost based on what is actually used — not what was bought — so the math reflects reality.
Pricing a new dish before adding it to the menu
Discovering why a popular dish is losing money
Updating prices after a supplier cost increase
Costing a delivery-only dish with packaging included
Comparing your current price against the ideal margin tier
Run Recipe Costing on your real menu data. Upgrade to Pro for advanced features.