Picture this: you're celebrating what looks like a profitable month, only to discover your bank account tells a different story. Platform fees and packaging costs work together to silently drain your margins. Most delivery operators calculate just one or the other, creating a dangerous blind spot in their financials.
Why calculate both costs at the same time?
Delivery operations face a double hit that traditional restaurants don't:
- Platform fees: 15-30% of your order value to Deliveroo, Uber Eats
- Packaging costs: €0.50-€2.00 per order for containers, bags, cutlery
- Combined impact: they devour 20-35% of your revenue
Skip this calculation and you'll mistake losses for profits. It's one of the most common blind spots in kitchen management - operators focus on food costs while these hidden expenses quietly erode their bottom line.
⚠️ Note:
Platform fees hit your total order value (including delivery fees and tips). Packaging costs stay fixed per order, no matter the size.
The complete formula
Your real margin calculation works like this:
Net revenue = Gross revenue - Platform fees - Packaging costs
Actual margin % = ((Net revenue - Ingredient costs) / Net revenue) × 100
💡 Example:
Pasta carbonara order for €18.50 via Deliveroo:
- Gross revenue: €18.50
- Platform fees (25%): €4.63
- Packaging costs: €1.20
- Ingredient costs: €5.10
Net revenue: €18.50 - €4.63 - €1.20 = €12.67
Actual margin: (€12.67 - €5.10) / €12.67 = 59.7%
Packaging costs by category
Different dishes demand different packaging investments:
- Pizza: €0.30-€0.50 (box only)
- Hot meals: €0.80-€1.50 (container + lid + bag)
- Salad: €0.60-€1.20 (container + dressing pots)
- Sushi: €1.00-€2.00 (special containers + wasabi/ginger)
Don't forget the extras: cutlery, napkins, sauces, bag sealing stickers.
Platform fees vary by service
Each platform takes its own slice:
- Deliveroo: 12-25% depending on contract and volume
- Uber Eats: 15-30% including delivery costs
- Just Eat: 20-35% depending on region
- Own delivery: 0% platform, but fuel and staff costs
💡 Example large order:
Family order of €45.00 via Uber Eats:
- Gross revenue: €45.00
- Platform fees (28%): €12.60
- Packaging costs: €3.50 (multiple containers)
- Ingredient costs: €13.50
Net revenue: €45.00 - €12.60 - €3.50 = €28.90
Actual margin: (€28.90 - €13.50) / €28.90 = 53.3%
Compensation strategies
Protect your margins with these moves:
- Raise prices: 15-25% above your restaurant prices
- Minimum order value: €20-€25 to spread fixed costs
- Smart packaging: reusable containers for regular customers
- Encourage direct orders: own app/website without platform fees
Break-even calculation
Your break-even point climbs with delivery:
Break-even = (Fixed costs per day) / (Average order - Platform and packaging costs - Ingredient costs)
⚠️ Note:
Always calculate with your worst day. If your break-even is 30 orders and you only hit 25 orders on Tuesday, you're bleeding money.
Track digitally
Manual calculations for each order will drain your time. Digital tools can automatically calculate your real margin by:
- Setting platform fees per service
- Recording packaging costs per dish
- Providing real-time insight into your actual profit
You'll instantly spot which orders actually make money and which ones are costing you.
How do you calculate platform and packaging costs together?
Gather all cost items
Note per dish: ingredient costs, packaging costs (container, lid, cutlery, bag) and the platform percentage from your delivery partner. Don't forget small items like stickers or extra sauces.
Calculate your net revenue
Subtract from your gross order value first the platform fees (percentage of total) and then the fixed packaging costs. This gives you your actual revenue after delivery costs.
Determine your actual margin
Divide your profit (net revenue minus ingredient costs) by your net revenue and multiply by 100. This is your true profit percentage after all delivery costs.
✨ Pro tip
Calculate your packaging costs per order category and add a 15% buffer for waste. Review these numbers every 6 weeks since supplier prices shift without warning.
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 the calculation of platform fees?
Platform fees usually hit the price including VAT. Check your contract, but calculate with the total order value including VAT to stay safe.
How do I calculate packaging costs if I buy in bulk?
Divide your total purchase price by the number of items. A box of 500 containers for €75 costs €0.15 per container. Add up all components: container + lid + bag + cutlery.
What if my platform fees vary by day?
Use the average percentage from the last month. Some platforms offer volume discounts, others charge extra during peak hours. Calculate with your actual average.
Should I include delivery costs if they go to the courier?
No, delivery costs that go directly to the courier don't count. Only costs that come from your revenue: platform commission, payment fees and your packaging materials.
📚 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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