The menu-pricing math every independent restaurant runs at the start of every season. List each ingredient on the dish — its pack price, pack size, and how much actually goes on the plate. The tool computes the cost of each component, adds a waste percent (3-7% is normal), adds any per-plate overhead (packaging, disposables, fuel), and gives you a true plate cost. Then it suggests a menu price from your target food-cost percent (industry rule of thumb is 25-35%). Or work the other way — type the price you want to charge and see your actual food-cost percent, with a healthy / tight / high status indicator. Save dishes to a local library to revisit when ingredient prices move. Everything stored in your browser, no account.

Like every tool on Buncha, this one runs entirely in your browser. There's no upload, no log, no record of what you've pasted or generated. Close the tab and the data is gone.

Have feedback or found a bug? hello@buncha.tools