Indian restaurant ke liye menu pricing ka formula — ₹ ke examples ke saath.

That is the whole formula. Decide what share of the menu price you are willing to spend on the food itself (in India, casual dining runs at 28–35%, cafés and QSRs a little under, fine dining up to 40%) and divide each dish's ingredient cost by it.

Illustrative recipe costs for a mid-city casual restaurant; your own numbers go in the second column. The menu prices are the ones on the sample menu in the EasyKOT Desktop App clips on this site.

Notice what the table already shows: the bread and the drinks carry the curry. That is not a mistake: it is how every Indian menu works, and knowing it is the difference between a discount on naan (harmless) and a discount on Butter Chicken (expensive).

The formula is only as good as the cost you put in, and the cost most owners put in is the raw ingredient bill divided by the number of plates they hope to get. Cost it the way the kitchen actually runs:

• Yield, not purchase weight. A kilo of chicken is not a kilo of curry: bones, trim and shrinkage take 25–35%. Cost the cooked yield.
• The gravy base. Cost the pot of makhani base once (tomatoes, butter, cream, cashew, gas) and divide by the ladles it gives. Every dish on that base shares it.
• The things nobody counts. Oil, ghee, spices, salt, the papad and the onion salad on the side, packaging for parcels. Add 8–10% to the ingredient line for them until you have measured.
• Waste. The last three plates of the day that get thrown out are part of the cost of the first twenty. A 5% waste allowance is honest for a curry house.

Keep the recipe breakdown in your costing sheet, then enter the finished plate's total under "Cost to make (₹, optional)" in Menu & stock. Accounts → Menu uses that one number for contribution per dish; leave it blank and the report leaves the dish out of the margin analysis instead of inventing a number.

Half the food is not half the cost. The gas is the same, the cook's ten minutes are the same, the plate and the wash are the same; only the chicken halves. So a Half at 50% of the Full price loses money on every order, and a Half at 65–75% of Full (₹290 against ₹410) makes money and still reads as a deal. The guest who orders Half would mostly have skipped the dish at the Full price; the Half is extra sales.

The Desktop App should make the portion a one-tap choice with both prices visible, so the cashier never has to remember which is which, and the KOT should say "Half" next to the dish, not in the notes.

Confirm your menu's tax treatment and price presentation with your accountant. For a pricing example that assumes 5% GST, an inclusive ₹410 consists of ₹390.48 before tax and ₹19.52 tax. Use the amount before tax when comparing revenue with food cost.

Configure the store's GST settings only after your accountant confirms them. GST 18% (where applicable) depends on specified-premises rules and declarations, not hotel location alone. Rates are not freely interchangeable. Settings changes do not rewrite previous sales. The GST post links official sources and explains what to review with your accountant.

The delivery apps take a commission on the food value, charge 18% GST on that commission, deduct packaging, and often expect you to fund the discount that got the order. The platform fee the guest sees (₹17.58 an order on both apps since March 2026) is paid by the guest, not by you. But everything else is. Work one dish through it:

Commission and packaging figures are the ranges reported publicly in 2026; the 5% GST on the food itself is paid by the platform under section 9(5) and is not in this table. Your own settlement statement is the number that counts: read one line by line once.

The same plate at the table leaves ₹285 after food cost. That is why a dish can be a star in the dining room and a loss on delivery, and why the app price is often set higher than the table price. Know the number before deciding either way.

Once every dish has a cost and the Desktop App has a month of real sales, sort the menu two ways at once: how often a dish sells, and how much it makes per plate.

• Stars: popular and profitable. Protect them: never discount them, put them top-right on the menu, keep the recipe stable.
• Plowhorses: popular, thin margin. The Butter Chicken at 30% food cost that everyone orders. Nudge the price ₹10–20, or trim the portion honestly, or pair it with a high-margin side.
• Puzzles: profitable, rarely ordered. Rename, reposition, have the waiter suggest it. Or accept it is a menu decoration.
• Dogs: unpopular and unprofitable. Take them off. Every dish on the menu is a stock line and a training line; a dog costs more than it earns even at zero sales.

EasyKOT draws popularity from your own sales. Enter "Cost to make (₹, optional)" on each dish and Accounts → Menu adds contribution per unit, then places the dish in the Star, Plowhorse, Puzzle or Dog quadrant. A dish without a cost stays out of that margin analysis. The formula at the top gets the first price right; the report keeps it right as the room changes.

EasyKOT mein agla step: PDF ya photo se apna menu import kare →