Menu Price Impact Calculator
When raw material costs go up, what should your menu price be? Enter your dish ingredients, set how much each has changed, and see your food cost percentage and the recommended price to protect your margin.
Your dish
Ingredients
Enter the cost of each ingredient per portion. Set price change % to 0 if the price has not changed.
Ingredient
Cost (₹)
Change %
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Results will appear here
Enter a menu price and at least one ingredient cost to see your food cost percentage and recommended pricing.
How to use this calculator
- Enter your current menu price for the dish.
- Add each ingredient with its current cost per portion in rupees.
- Set the price change percentage for ingredients that have gone up or down.
- The calculator shows your current food cost %, your new food cost %, and the menu price you need to restore your target margin.
Not sure what food cost percentage to target? Read the benchmarks for Indian cafes →
What is food cost percentage?
Food cost percentage is the share of a dish's selling price that goes toward the ingredients. If a dish costs ₹90 to make and sells for ₹300, the food cost is 30%. Indian cafes typically target 28–35%, depending on format.
When raw material prices rise and you do not adjust your menu price, your food cost percentage goes up and your margin shrinks. This calculator shows you exactly how much it has changed and what price restores it.
Want to understand how to reprice without losing customers? Read the repricing guide →