💰 How to Accurately Calculate Dish Costs and Secure Your Profit

Many restaurants price their dishes emotionally or based on the market — and forget the most important thing: real costs.

🧾 Break Down Every Ingredient

Proper pricing starts with calculating the cost of every ingredient — from the first drop of oil to the final pinch of salt.

Include labor, electricity, packaging, and natural product waste in your cost calculations.

Without accurate numbers, you might be selling a lot — and still losing money on every order.

Add a profit margin that truly covers your costs — and leaves room for growth.

Some items may have lower profit but higher demand. Build a balanced menu strategy.

A proper system helps you track ingredient price changes and update dish costs regularly.

Unifying pricing and cost structure across branches prevents inconsistencies and confusion.

Customers are willing to pay — but only if they see real value in what they’re getting.

We teach you how to build a profitable, data-driven menu that aligns with your investment goals.