Selling through third parties like Thuisbezorgd, Uber Eats or local cafés can be profitable, but the calculation is different than direct sales. Platform fees, packaging costs and lower margins make it crucial to know exactly what you keep. In this article you'll learn step-by-step how to calculate the real profit per month on products you sell through external channels.
What makes external sales different?
When selling through third parties, you have extra costs that eat into your profit:
- Platform fees: 15-30% of your order value
- Packaging costs: containers, bags, cutlery, napkins
- Lower prices: often competitive pressure on external platforms
- No tips: those go to the delivery driver
⚠️ Watch out:
Many entrepreneurs forget to include packaging costs. €0.50 per order seems small, but with 500 orders per month you're out €250.
The profit-per-month formula
For external sales use this formula:
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
Each platform uses different rates:
- Thuisbezorgd: usually 13-15% + €0.30 per order
- Uber Eats: usually 15-30% depending on service level
- Local hospitality: often 20-40% margin they take
Check your monthly statement to know the exact percentage. Platforms change their rates regularly.
Packaging costs per product
Add up all the packaging you use:
💡 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
Calculate how much time one portion takes to make, including prep. Multiply by your hourly rate (including social costs).
Rule of thumb: if your chef costs €20/hour and a dish takes 10 minutes, then labor costs €3.33 per portion.
Create a monthly analysis
Track these figures per product per month:
- Number of portions sold
- Total revenue via platform
- Total platform fees paid
- Total packaging costs
- Profit per portion × number of portions
💡 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
When is a product profitable?
A product through external sales is profitable if you keep at least 15-20% net profit after all costs. With lower margins you run the risk of disappointing months.
⚠️ Watch out:
Don't forget to factor in your fixed costs (rent, gas, water, electricity). You need to earn those back with your external sales 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
Check each month which 3 products sell the most through external channels. If those are profitable, you've solved 80% of your problem.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Should I include VAT in my profit calculation?
No, always calculate excluding VAT. The VAT you receive must be paid to the tax authority, so it's not profit.
How often should I check my platform fees?
Check your statement monthly. Platforms adjust their rates regularly, and you don't want to be surprised by higher costs.
What if my profit per portion is too low?
Then you have three options: raise your selling price, lower your costs, or stop selling this product through this channel. Below 15% profit is usually not sustainable.
Can I charge different prices per platform?
Yes, you can. Many entrepreneurs charge higher prices on platforms with high fees to protect their margin.
How do I calculate labor per portion?
Measure how many minutes one portion takes (including prep). Multiply by your hourly rate including social costs. For example: 8 minutes × €20/hour = €2.67.
📚 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
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (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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