Most restaurants assume takeaway equals higher profits. You'll skip the service costs and dishwashing, but packaging expenses and platform commissions create entirely new cost structures. Too many operators miscalculate these hidden expenses, celebrating false profits while their margins quietly bleed out.
Why takeaway has different margins
Your cost structure flips completely with takeaway orders. Sure, you'll dodge service wages and dishwashing expenses, but fresh cost categories emerge:
- Packaging costs: containers, cups, cutlery, bags
- Platform commission: Deliveroo, Uber Eats (15-30%)
- Delivery costs: own delivery driver or external service
- Stickers and labels: for order identification
⚠️ Watch out:
Too many operators calculate ingredient costs alone, ignoring packaging and platform fees. Your margin appears inflated while reality tells a different story.
Calculate your real cost price for takeaway
Accurate margin calculations require every cost component:
- Ingredient costs (standard calculation)
- Packaging costs per portion
- Platform commission (percentage of order value)
- Delivery costs (if you handle delivery)
💡 Example:
Pasta carbonara via Deliveroo:
- Ingredients: €5.10
- Packaging (container, cutlery, bag): €0.85
- Selling price: €16.50 excl. VAT
- Deliveroo commission (25%): €4.13
Total costs: €5.10 + €0.85 + €4.13 = €10.08
Actual margin: €16.50 - €10.08 = €6.42 (39% of selling price)
Minimum margin for a healthy takeaway business
Takeaway operations need different margin targets than dine-in service:
- Total food costs: 25-35% (packaging included)
- Platform commission: 15-30%
- Other costs: 25-35% (rent, utilities, staff)
- Profit: 10-20%
💡 Rule of thumb:
Once your combined costs (food + packaging + platform) hit 65%, profitability becomes nearly impossible.
Platform-specific calculation
Each delivery platform charges different commission rates. Calculate your remaining profit per channel:
- Deliveroo: typically 20-30% commission
- Uber Eats: typically 15-35% commission
- Just Eat: typically 20-30% commission
- Direct orders: 0% commission, but delivery expenses apply
💡 Comparison example:
Identical dish, different sales channels:
- Via Deliveroo (25% commission): €6.42 margin
- Via direct website (€2 delivery fee): €8.55 margin
- In-store pickup: €10.65 margin
Signs your margin is too low
These red flags indicate margin problems—it's the kind of thing you only learn after closing your first month at a loss:
- High-volume nights yield minimal profit: orders flood in but cash vanishes to expenses
- Platform fees exceed 30% of total revenue
- Packaging expenses surpass 5% of order values
- Price increases don't improve margins
⚠️ Watch out:
Many takeaway operators chase volume to offset thin margins. This strategy fails unless operational costs remain fixed as orders increase.
Optimization strategies
Improve your takeaway margins through these tactics:
- Negotiate platform rates: high-volume accounts often secure discounts
- Source cheaper packaging: maintain quality while cutting costs
- Set minimum orders: boost average transaction values
- Handle local deliveries: often cheaper for nearby customers
- Drive direct bookings: promote website and phone orders
How do you calculate your real takeaway margin? (step by step)
Add up all costs per dish
Calculate what one portion costs: ingredients + packaging (container, cutlery, bag, stickers). Don't forget any packaging component, not even small things like napkins.
Calculate the platform commission
Take your selling price excl. VAT and multiply by your platform's commission percentage. At €20 excl. VAT and 25% commission, you pay €5 to the platform.
Subtract all costs from your selling price
Selling price excl. VAT minus ingredients minus packaging minus platform commission = your real margin. This should be at least 35% of your selling price to stay healthy.
✨ Pro tip
Track your top 8 takeaway dishes over the next 30 days for true margin performance. These items typically represent 75% of your delivery profits, so getting their numbers right determines your entire takeaway success.
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 charge different prices for takeaway than dine-in?
Many restaurants add 10-20% surcharges for delivery platform orders to offset commission costs. This practice is acceptable provided you communicate pricing transparently to customers.
How do I calculate packaging costs per portion?
Sum every packaging element: container, lid, utensils, napkin, bag, label. Divide total package purchase price by item quantity to determine per-portion expense.
What if my platform commission exceeds 30%?
Profitability becomes extremely challenging at those rates. Negotiate volume-based discounts or shift focus toward direct customer orders through your own channels.
Can I survive without delivery platforms?
Success depends on your location and customer base. Platforms generate significant traffic but demand hefty fees. Test alternatives by promoting direct delivery or pickup services.
How often should I review my takeaway margins?
Monthly reviews are essential since platform rates change and packaging costs fluctuate. Always calculate margins for new menu items before launch.
What's the break-even point for hiring my own delivery driver?
Generally, if you're doing 40+ deliveries per day within a 3km radius, your own driver becomes more cost-effective than platform fees. Factor in wage, fuel, insurance, and vehicle costs.
Should I offer the same menu for takeaway and dine-in?
Not necessarily—some dishes travel poorly while others have high packaging costs that kill margins. Focus your takeaway menu on items that maintain quality and profitability during transport.
📚 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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