I'll admit it - I used to randomly bump up delivery prices and wonder why orders dropped. Platform commissions of 15-30% can slash your margins in half if you're not calculating correctly. Here's the exact formula to price your dishes so you maintain the same profit margins as your dine-in service.
Why you need to adjust your prices for delivery platforms
Your €24 pasta dish that generates €8 profit in-house? On a platform with 20% commission, you'll only keep €19.20 from that same €24 price. Your margin drops to just €3.20 - a devastating 60% cut.
⚠️ Note:
Don't forget packaging costs for delivery orders. These expenses don't exist for dine-in customers but can add €0.50-€1.20 per dish.
The formula for platform pricing
Here's the math that'll save your margins:
New price = (Cost price + Desired margin) / (1 - Platform commission%)
? Example:
Your carbonara breakdown:
- Cost price (ingredients + packaging): €8.50
- Restaurant price: €24.00
- Margin in restaurant: €15.50
- Platform commission: 20%
Platform price: (€8.50 + €15.50) / (1 - 0.20) = €30.00
Including packaging costs
Packaging expenses are invisible profit killers. You won't have these costs for dine-in service, but they're mandatory for delivery.
? Typical packaging breakdown:
- Container: €0.35
- Lid: €0.15
- Bag: €0.08
- Cutlery: €0.12
- Napkin: €0.05
Total packaging: €0.75 per dish
Different commission percentages per platform
From tracking this across dozens of restaurants, commission rates vary significantly between platforms:
- Thuisbezorgd: 13-20% (depends on your negotiated contract)
- Uber Eats: 15-25% (plus additional service fees)
- Deliveroo: 20-30% (includes marketing fee charges)
- Own delivery: 0% platform fee, but factor in driver wages
⚠️ Note:
Platform commissions change frequently. Review your contracts quarterly and adjust pricing immediately.
When price increases become too high
Sometimes the required price bump becomes so steep that customers abandon their carts. You've got three strategic options:
- Accept reduced margin: Treat delivery as customer acquisition rather than pure profit
- Reduce cost price: Source cheaper ingredients or adjust portion sizes
- Exit the platform: Concentrate on direct delivery or pickup orders
? Reality check calculation:
With 30% platform commission:
- Restaurant dish: €20 (€6 cost, €14 margin)
- Required platform price: €20 / 0.70 = €28.57
- Price increase: 43%
A 43% markup might shock customers - consider alternative strategies.
How do you calculate your platform price? (step by step)
Calculate your total cost price
Add up all ingredient costs, plus packaging costs (container, lid, cutlery). This is your actual cost price for delivery.
Determine your desired margin
Look at your margin in the restaurant. Do you want to maintain the same margin, or are you willing to accept a lower margin for delivery?
Apply the formula
Use the formula: (Cost price + Desired margin) / (1 - Platform commission%). The result is your minimum selling price on the platform.
✨ Pro tip
Calculate your exact break-even price for your top 3 delivery items within the next 48 hours - these high-volume dishes are where most restaurants unknowingly lose the most money. Use a food cost calculator (like KitchenNmbrs) to track the real numbers.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Calculate it yourself?
Our free food cost calculator does it in seconds.
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Frequently asked questions
Should I use different prices per platform?
What if my calculated price seems way too high for customers?
Are there hidden costs besides the obvious platform commission?
Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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