Ingredient Price Increase Calculator

A supplier price increase rarely arrives with its bottom line attached — just a new number on the invoice. This calculator turns "the price went up" into what it actually costs you this month, this year, and what raising your OWN price by a small amount per dish would recover.

The formula, in the open

• Price change per unit = new supplier price − old supplier price. A DECREASE here is a saving, not an error.
• Monthly impact = price change × how much of it you use in a month.
• Annual impact = monthly impact × 12.
• Menu price rise per dish to recover it = monthly impact ÷ how many sales per month of the dish(es) that use it — the smallest per-dish rise that, at the SAME volume, replaces the extra cost exactly.

A worked example

An ingredient rising from ₹400/kg to ₹460/kg (+₹60/kg), used at 150kg a month: that's ₹9,000 more a month, ₹1,08,000 more a year. Spread across 600 monthly sales of the dishes that use it, recovering it needs just a ₹15 rise per dish.

What moves the number

Usage volume is the multiplier on the monthly and annual numbers — the same per-kg rise costs a high-volume kitchen far more in absolute rupees, even though the per-dish recovery amount is identical if the sales volume scales with it. A rise big enough to justify action is often exactly what triggers a menu price increase rather than absorbing it.

Try it

Enter your own numbers below. The defaults are the worked example — replace them with yours.