Platform commissions eat away at your margins faster than you realize. You might think those delivery orders are pure profit, but 15-30% commission plus hidden costs often turn winners into losers. The math doesn't lie - you need the real numbers.
Calculate your real costs per order
Every delivery order carries more costs than most owners track:
- Platform commission: 15-30% of your order value
- Packaging costs: €0.50-€2.00 per order
- Food cost: ingredients for the dish
- Labor: time to prepare and pack
? Example:
Pasta order via Thuisbezorgd for €18.00:
- Platform commission (25%): €4.50
- Packaging: €0.80
- Ingredients: €5.40
- Labor (10 min at €18/hour): €3.00
Total costs: €13.70 - profit: €4.30 (24%)
Determine your break-even point
You can't survive on hope. Calculate your minimum order value for break-even:
Minimum order value = (Food cost + Packaging + Labor) / (1 - Platform commission%)
? Example calculation:
Cost per order: €9.20
Platform commission: 25%
Break-even: €9.20 / 0.75 = €12.27
Any order under €12.27 loses money.
Red flags that delivery's bleeding money
- Average order value drops: more and more small orders
- Platform commission increases: from 20% to 30%
- Packaging costs rise: sustainable packaging gets more expensive
- Too many returns/complaints: costs for compensation
⚠️ Note:
Always calculate with your net revenue (after platform commission), not the price the customer pays. Otherwise you'll overestimate your profit.
Your options if the numbers don't work
Based on real restaurant P&L data, these moves actually work:
- Raise prices: compensate for higher costs
- Set a minimum order amount: prevent unprofitable small orders
- Own delivery service: if your volume is high enough
- Pickup only: no platform commission, but your own marketing
? Real-world example:
Pizzeria raised minimum order from €15 to €20:
- 30% fewer orders
- But 50% more profit per order
- Net result: 5% more profit from delivery
Track your numbers with a system
Manually tracking all costs takes forever. A food cost calculator helps you:
- Record packaging costs per dish
- Calculate real food cost including packaging
- Determine break-even point per delivery platform
How do you calculate if delivery is still profitable? (step by step)
Collect all costs per order
Add up: ingredient costs, packaging costs (boxes, bags, cutlery), labor time for preparation and packing. Don't forget small things like stickers and napkins.
Calculate your net revenue
Subtract the platform commission from your selling price. At €20 order value and 25% commission you receive €15. This is your real revenue per order.
Determine your profit margin
Subtract your total costs from your net revenue. If you're left with less than 15-20% profit, delivery is probably no longer profitable for your business.
✨ Pro tip
Run your delivery profitability numbers every 30 days - platforms change commission rates and your costs creep up. If margins drop below 15%, adjust prices immediately.
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
What platform commission should I calculate?
Should I include delivery costs in my calculation?
What if my average order value is too low?
How do I calculate labor time for delivery orders?
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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