Picture this: your signature pan-seared salmon flies off the tables at dinner service, but delivery customers keep complaining it arrives dry and overcooked. Delivery platforms operate with different economics—commission fees eat into margins while transport time destroys delicate textures. Your restaurant hits need a strategic filter before they make it onto Uber Eats or DoorDash.
Why delivery changes everything for your menu
Delivery isn't just restaurant service with wheels attached. Platforms grab 15-30% commission, your food sits in containers for 20-45 minutes, and packaging costs add up fast. That profitable signature dish? It might be bleeding money through third-party apps.
⚠️ Watch out:
A dish with 30% food cost in your restaurant can jump to 45% of your net revenue after platform commission and packaging. Suddenly you're working for free.
The three-question delivery filter
Every menu item needs to pass three tests before it earns a spot on delivery platforms. Quality, cost, and profit—miss one and you're setting money on fire.
- Quality test: Does it still taste great after sitting in a sealed container for 45 minutes?
- Cost test: What's the real expense including packaging and platform fees?
- Profit test: Is there enough margin left to justify the hassle?
💡 Example: Pasta carbonara reality check
Restaurant price: €16.50 (food cost €5.00 = 30%)
- Delivery price: €16.50
- Platform commission (25%): €4.13
- Packaging: €0.75
- Net revenue: €11.62
New food cost: (€5.00 + €0.75) / €11.62 = 49%
Verdict: Skip it for delivery
This math shock represents one of the most common blind spots in kitchen management—assuming dine-in winners automatically translate to delivery gold. They don't.
Delivery superstars that actually work
Smart delivery dishes share three traits: they survive transport, maintain low food costs, and command premium pricing. Focus on these categories first.
- Pizza and burgers: Built to travel, flavors hold strong
- Braised dishes and curries: Actually improve with a little extra time
- Cold preparations: Sushi, poke bowls, salads stay consistent
- Hearty pasta dishes: Skip cream sauces, embrace tomato-based options
💡 Example: Delivery winner - Chicken curry
Restaurant price: €18.50, delivery price: €21.50
- Ingredient costs: €5.50
- Packaging: €0.85
- Platform commission (25%): €5.38
- Net revenue: €15.27
Food cost: (€5.50 + €0.85) / €15.27 = 42%
Verdict: Worth offering
The delivery death list
Some dishes are delivery disasters waiting to happen. Save yourself the headache and one-star reviews by avoiding these categories entirely.
- Anything crispy: Fries, tempura, fried chicken turn into soggy disappointments
- Delicate proteins: That perfect medium-rare steak becomes leather in transit
- Assembly-required dishes: Items that need last-minute plating touches
- High-cost ingredients: Dishes above 35% food cost become unprofitable fast
Rethinking your delivery pricing
Here's where most restaurants mess up—they copy-paste their dine-in prices to delivery platforms. Different cost structure means different pricing strategy. Period.
💡 Example: Pricing for profit
Target food cost after all expenses: 35%
- Ingredients + packaging: €7.50
- Required net revenue: €7.50 / 0.35 = €21.43
- At 25% commission: €21.43 / 0.75 = €28.57
Delivery price: €28.50 (vs €24.00 dine-in)
Don't forget packaging costs
Packaging expenses sneak up on you—they can devour 3-8% of delivery revenue if you're not careful. Every container, sauce cup, and utensil set adds up.
- Main containers: €0.25 - €0.45
- Sauce portions: €0.15 - €0.25 each
- Utensils and napkins: €0.10 - €0.15
- Delivery bags: €0.20 - €0.35
Factor these into every food cost calculation using tools like KitchenNmbrs to track the real numbers.
How do you determine which dishes are suitable for delivery? (step by step)
Calculate the real costs per dish
Add ingredient costs, packaging costs and platform commission (usually 15-30%). These are your actual costs for delivery, not restaurant costs.
Test quality after 30-45 minutes
Pack the dish as you would for delivery and let it sit for 30-45 minutes. Then eat it. If it doesn't taste good anymore, don't offer it via platforms.
Calculate your net food cost percentage
Divide your total costs (ingredients + packaging) by your net revenue (delivery price minus platform commission). Above 45% it becomes difficult to be profitable.
✨ Pro tip
Order your top 3 potential delivery dishes through the actual platform during peak hours (45+ minute delivery window). Eat them exactly as customers receive them—you'll quickly discover which items survive the journey and which need to be scrapped.
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
Can I use the same prices for delivery as in my restaurant?
That's usually a mistake. Platform commissions and packaging costs create a completely different cost structure. Higher delivery prices aren't just logical—they're necessary for profitability.
What food cost percentage should I target for delivery?
After commissions and packaging, you'll likely hit 40-50% of net revenue. That's higher than dine-in (28-35%) but still workable if you price correctly.
Do I need to offer my entire menu for delivery?
Absolutely not—that's actually counterproductive. Only offer dishes that travel well and stay profitable after all fees. A focused delivery menu often outperforms a comprehensive one.
How do I calculate platform commission into my costs?
Subtract the commission percentage from your delivery price first—that's your actual revenue. Then calculate food cost percentages against that net amount, not the gross delivery price customers pay.
📚 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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