Platform commissions and promotional discounts can slash your actual revenue by 50% or more per delivery order. Most restaurant owners calculate margins based on menu prices, not what they actually receive. You might think you're profitable while bleeding money on every delivery.
What do delivery platforms really cost?
The visible costs seem straightforward: Thuisbezorgd, Uber Eats and Deliveroo charge 15-30% commission. But hidden expenses pile up fast and destroy your margins:
- Platform promotions ("20% off", "free delivery")
- Marketing fees for better visibility
- Chargeback costs for complaints
- Packaging costs (containers, bags, stickers)
⚠️ Important:
During a "20% off promotion" you pay the discount. The platform keeps its full commission on the original price.
Calculate your actual revenue per order
For every single order, you must calculate what actually hits your bank account. This becomes your foundation for any margin calculation:
? Example order:
Pizza for €18.00 with 20% customer discount:
- Customer pays: €14.40 (€18.00 - 20%)
- Platform commission: €3.60 (20% of €18.00)
- Discount you pay: €3.60
- Packaging: €0.75
You receive: €6.45 of €18.00 = 36% of menu price!
This €6.45 represents your true revenue for this order. Food cost, labor and overhead must all come from this amount.
Recalculate food cost for delivery
You've got to calculate food cost based on what you actually receive, not your menu price. Based on real restaurant P&L data, most operators get this wrong:
Adjusted food cost = (Ingredient costs + Packaging) / Actual revenue × 100
? Calculation:
Pizza with ingredient costs €4.50:
- Ingredients: €4.50
- Packaging: €0.75
- Total costs: €5.25
- Actual revenue: €6.45
Actual food cost: 81% (€5.25 / €6.45)
At 81% food cost you're hemorrhaging money. For healthy margins you need maximum 35% food cost.
Set delivery prices differently
To maintain profitability with delivery orders, you have three main strategies:
- Higher delivery prices: Set your pizza at €28 instead of €18
- Create a delivery menu: Only dishes with low food cost
- Minimum order value: Higher average order value compensates for costs
? Calculation with higher price:
Pizza €28.00 with 20% discount:
- Customer pays: €22.40
- Platform commission: €5.60 (20% of €28)
- Discount: €5.60
- Packaging: €0.75
You receive: €10.45. Food cost: 50% (still too high)
Use platform promotions strategically
Different promotions hit your bottom line differently:
- "Free delivery": Platform pays, not you
- "20% off": You pay the discount
- "Buy one get one free": You provide double portion for single price
⚠️ Important:
Always read the fine print. Most promotions come straight out of your pocket, not the platform's.
Calculate your break-even point
Calculate for each dish what you absolutely need to receive minimum to break even:
Minimum revenue = (Ingredients + Packaging) / 0.35
At 35% food cost you've got 65% remaining for labor, overhead and actual profit.
Related articles
How do you calculate delivery margin? (step by step)
Calculate actual revenue per order
Subtract from the order value: platform commission, discounts you pay, and packaging costs. This is the amount you actually receive.
Recalculate food cost on actual revenue
Divide your total costs (ingredients + packaging) by your actual revenue. For a healthy margin this must stay below 35%.
Adjust prices or menu
If your food cost exceeds 35%, raise your delivery prices or choose only dishes with low ingredient costs for your delivery menu.
✨ Pro tip
Track your net revenue per platform every 2 weeks during high-promotion periods. Uber Eats might show 15% higher actual revenue than Deliveroo due to different discount structures.
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
Why aren't my delivery orders profitable while my restaurant is doing well?
Can I use the same prices for delivery as in my restaurant?
How often do platform commissions and costs change?
Do I pay VAT on the full order amount or only on what I receive?
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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