KamraiDeeBETA 1.0
A wood-fired pizza, sliced grilled meat with greens and a glass of whisky on a dark table

For restaurants · KamraiDee

See the true cost of one plate.

You buy rice by the sack and chicken by the kilo. You add coconut milk and a takeaway box. KamraiDee shows what each dish really costs. Then every price on your menu is based on real costs.

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Joining costs nothing. There is no waitlist.

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What a bowl really earns

You think you make ฿20 a bowl. Do you?

  • Ingredients ฿30
  • Profit you think you make ฿20
  • Your wages, hiding in your profit ฿12
  • Gas and running costs ฿6
  • Real profit ฿2

Price ฿50

Example figures.

That ฿12 was always yours. You just never paid yourself.

Your time counts.

The market run, the prep, the cooking and the selling. Six hours at ฿100 an hour is ฿12 a bowl.

Running costs count.

Gas, fuel and the stall cost money every hour you're open. Here that's ฿6 a bowl.

Takeaway costs more.

The bag and box go into the cost of every takeaway bowl.

Money lost

Food you pour away is money lost. Log it in baht and see what it cost you.

These costs were always there. Add your hours and running costs once, and KamraiDee counts them in every bowl.

Categories

What do you sell?

  • Dishes
  • Drinks
  • Takeaway boxes

What you track

Four things you track for each dish

What you buy

Rice by the sack, meat by the kilo, at what you paid, shipping included.

Dish recipes

What goes in, and how many plates one pot makes.

Takeaway boxes

The box counts on top of the food in the takeaway version.

Waste

Food you throw away, logged in baht.

Free tools

Free restaurant calculators, no signup

They need no sign-up and save nothing.

Adding 50% to the cost does not mean you keep 50%

How to price a dish: margin, not markup

Markup adds a share of the cost on top. With made-up numbers, a ฿50 plate plus 50% sells at ฿75 and leaves ฿25: a third of the price, not half.

price a dish from margin →check margin and profit →Why adding 50% to the cost does not mean you keep 50% →The real cost of pad krapow with a fried egg →

FAQ

Restaurant food cost questions, dish by dish

How do I calculate the food cost of one dish?

Enter each ingredient at the pack price you paid, shipping included, and say how many plates the pot makes. KamraiDee divides the pot's cost by the plates, so you see the true cost of one plate.

How do I cost a takeaway version of a dish?

Set it up as its own version of the dish, with the box added. The food cost stays the same and the box counts on top, so you see what the takeaway plate leaves you at your price.

Should I count kitchen time in the cost of a dish?

Yes. Your hours are not free. Add the minutes a recipe takes and your hourly rate, and KamraiDee shares that cost across the plates the pot makes. Leave it at ฿0 and every plate looks cheaper than it is.

Is KamraiDee free for restaurants?

Yes. KamraiDee is free to join. Restaurants get the same app as every other shop type. It covers stock with shipping in the cost, recipes with how many a batch makes, and products with their profit, packaging included, takeaway boxes too. You also get a waste log in baht, orders and a calendar, and your shop page with your PromptPay QR. See the pricing page at /pricing.

Is there a separate KamraiDee app for restaurants?

No. Restaurants get the same KamraiDee app as every other shop type. Choosing restaurant changes the labels and sample items to dishes and your menu.

More food shops on the same app

More for food and drink shops →

You think you're making money. Are you?

Free to join. Same price for every shop type. See pricing

Find your true cost

Joining costs nothing. There is no waitlist.