Restaurant finance guides

A way to set delivery-app prices from your real cost per order instead of copying competitors or guessing.

Why it matters: Dine-in prices copied onto delivery apps often lose money once discounts, commission, GST and ads are taken out. Pricing from cost fixes that.

Example: Dish ₹100 + Labour ₹15 + Packaging ₹15 = ₹130. With 10% discount, 25% commission and 5% ads, factor = 0.9 × (1 − 0.05 − 1.18 × 0.25) = 0.5895. Break-even = ₹130 ÷ 0.5895 = ₹220.53. For a 20% margin: ₹130 ÷ 0.3895 = ₹333.76. At ₹333.76 the payout is ₹196.75 and profit ₹66.75 (20%).

A breakdown of one delivery-app order from the price on the menu to the profit you keep.

Why it matters: Many owners judge delivery by the payout. The payout isn't profit: the food, labour and packaging still have to be paid for. This view shows whether each order really makes money.

Example: ₹333.76 selling price, 10% discount, 25% commission, 5% ads: discount ₹33.38, CV ₹300.38, commission ₹75.10, GST on commission ₹13.52, ads ₹15.02. Payout ₹196.75. Profit ₹196.75 − ₹130 = ₹66.75 (20%), matching the Menu Pricing example.

A way to sort every dish by how well it sells and how much it earns per unit after platform deductions.

Why it matters: It shows which dishes deserve the best spots on your menu and in your ads, and which ones only keep the kitchen busy.

Example: A biryani selling 640 units with profit per unit above the menu average is a Star. A tandoori platter with high profit per unit but only 85 units sold is a Puzzle to promote.