Profit per month on products I sell

Quick answer

Calculating third-party profit is like peeling an onion - each layer reveals another cost that cuts into your margins. Platform fees, packaging expenses, and reduced prices mean you need a different approach than direct sales.

Calculating third-party profit is like peeling an onion - each layer reveals another cost that cuts into your margins. Platform fees, packaging expenses, and reduced prices mean you need a different approach than direct sales. Here's how to uncover your real monthly profit from external channels.

What makes external sales different?

Third-party sales come with hidden costs that don't exist in direct sales:

Platform fees: 15-30% of your order value
Packaging costs: containers, bags, cutlery, napkins
Lower prices: competitive pressure forces prices down
No tips: delivery drivers collect these

⚠️ Watch out:

Packaging costs add up fast. That €0.50 per order becomes €250 monthly with 500 orders.

The profit-per-month formula

External sales require this calculation:

Monthly profit = (Revenue - Platform fees - Food cost - Packaging - Labor) × Number of orders

? Example calculation:

Pasta Carbonara via Thuisbezorgd:

Selling price: €16.50
Platform fee (25%): €4.13
Food cost: €4.80
Packaging: €0.60
Labor per portion: €3.20

Profit per portion: €16.50 - €4.13 - €4.80 - €0.60 - €3.20 = €3.77

At 80 portions per month: €3.77 × 80 = €301.60 profit

Calculate platform fees correctly

Different platforms charge different rates:

Thuisbezorgd: typically 13-15% + €0.30 per order
Uber Eats: ranges from 15-30% based on service level
Local hospitality: margins of 20-40% are common

Your monthly statement shows exact percentages. But platforms adjust rates frequently, so check regularly.

Packaging costs per product

Every piece of packaging counts:

? Example packaging costs:

For a hot meal:

Aluminum container: €0.35
Lid: €0.08
Plastic bag: €0.05
Napkin + cutlery: €0.12

Total packaging: €0.60

Estimate labor per portion

Time each dish from prep to finish. Multiply by your hourly rate including social costs.

From tracking this across dozens of restaurants, dishes taking 10 minutes with a €20/hour chef cost €3.33 in labor per portion.

Create a monthly analysis

Track these numbers for each product monthly:

Portions sold
Total platform revenue
Platform fees paid
Total packaging costs
Net profit calculation

? Monthly overview example:

Pasta Carbonara March 2024:

Sold: 85 portions
Revenue: €1,402.50
Platform fees: €350.63
Total food cost: €408.00
Packaging: €51.00
Labor: €272.00

Monthly profit: €320.87

Determining profitability

External sales need at least 15-20% net profit margins after all costs. Lower margins leave you vulnerable during slow months.

⚠️ Watch out:

Fixed costs like rent and utilities still need coverage from external sales profits too.

How do you calculate monthly profit on external sales? (step by step)

Gather all costs per portion

Add up: food cost + packaging costs + labor per portion. Check your platform fee percentage in your latest statement. Calculate everything per individual portion.

Calculate profit per portion

Subtract from your selling price: platform fee + food cost + packaging + labor. This is your net profit per portion sold through the external channel.

Multiply by number of sales

Count how many portions of this product you sell per month through external channels. Profit per portion × number of portions = your monthly profit on this product.

✨ Pro tip

Analyze your top 5 third-party products every 6 weeks - if these core items maintain 18%+ margins, you'll stay profitable even when slower-selling dishes underperform.

Calculate this yourself?

In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.

Try KitchenNmbrs free →

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Frequently asked questions

Should I include VAT in my profit calculation?

Never include VAT in profit calculations. You collect VAT for the tax authority, so it's not your money to keep.

How often should I check my platform fees?

Review statements monthly at minimum. Platforms change their fee structures regularly, and you need to catch increases quickly. Some operators check weekly during busy periods.

What if my profit per portion is too low?

You have three choices: increase selling prices, reduce costs, or discontinue the product on that platform. Margins below 15% typically aren't sustainable long-term.

Can I charge different prices per platform?

Yes, platform-specific pricing is allowed and common. Many restaurants charge 10-15% more on high-commission platforms to maintain margins.

How do I calculate labor per portion accurately?

Time everything from prep to plating for one portion. Include your fully-loaded hourly rate with social costs. Example: 8 minutes × €20/hour = €2.67 labor cost.

What's the break-even point for launching on a new platform?

You need at least 40-50 orders monthly to justify setup costs and ongoing management time. Factor in menu photography, account setup, and daily order management.

ℹ️ This article was prepared based on official sources and professional expertise. While we strive for current and accurate information, the content may differ from the most recent regulations. Always consult the official authorities for binding standards.

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.

8 years kitchen manager at 1NUL8 Group Rotterdam

Expertise: food cost management HACCP kitchen management restaurant operations food safety compliance

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