Delivery platforms charge 15-30% commission on your order value. If you don't factor this into your selling price, you'll earn far less than expected. Most restaurant owners miscalculate their true profit margins because they ignore these hidden costs.
Why passing on platform commission matters
Delivery platforms like Thuisbezorgd and Uber Eats take commission from your total order value. Your actual revenue drops below what customers pay.
⚠️ Watch out:
Many restaurant owners think they're running 35% food cost, but they're actually at 45% after commission.
Platform commission breakdown
Platforms take a percentage from the entire order value, including delivery fees and service charges. Commission rates vary by platform and your contract terms:
- Thuisbezorgd: 13-15% (contract dependent)
- Uber Eats: 15-30% (varies by region and order volume)
- Deliveroo: 20-35% (marketing fees included)
- Just Eat: 14-16% (base rate)
💡 Real example:
Pasta dish sold for €18.50 through Thuisbezorgd (15% commission):
- Customer payment: €18.50
- Platform fee: €18.50 × 15% = €2.78
- Your revenue: €18.50 - €2.78 = €15.72
You're actually selling at €15.72, not €18.50!
Calculate your true selling price
Your real selling price equals what remains after platform fees. Use this formula:
True selling price = Menu price × (1 - Commission%)
💡 Calculation example:
Margherita Pizza €16.00 on platform with 20% commission:
- Listed price: €16.00
- True selling price: €16.00 × (1 - 0.20) = €12.80
- Ingredient cost: €4.50
- Real food cost: €4.50 / €12.80 = 35.2%
Without this calculation, you'd think you had 28% food cost!
Set minimum menu prices with commission factored in
If you know your target revenue, calculate the required menu price:
Required menu price = Target net revenue / (1 - Commission%)
💡 Pricing example:
You need €20.00 net with 25% platform commission:
- Target net: €20.00
- Required menu price: €20.00 / (1 - 0.25) = €26.67
- Verification: €26.67 × 25% = €6.67 commission
- Your revenue: €26.67 - €6.67 = €20.00 ✓
How commission destroys your food cost percentage
Platform fees dramatically inflate your actual food cost percentage. From years of working in professional kitchens, I've seen restaurants fail because they ignored this math:
- Direct sales: €6 ingredients / €20 selling price = 30% food cost
- With 20% commission: €6 ingredients / €16 net = 37.5% food cost
- With 30% commission: €6 ingredients / €14 net = 42.9% food cost
⚠️ Watch out:
High platform commissions can push food costs above 40%. You'll lose money on every single order.
Factor in packaging expenses
Beyond platform fees, delivery adds packaging costs to your expense sheet:
- Containers and lids: €0.30-0.80 per dish
- Bags and pouches: €0.10-0.25 per order
- Utensils and napkins: €0.05-0.15 per person
- Labels and stickers: €0.02-0.05 per item
💡 Full calculation:
Burger combo through platform (20% commission):
- Ingredients burger + fries: €7.50
- Packaging costs: €0.60
- Total expenses: €8.10
- Menu price: €24.00
- Platform commission: €4.80
- Net revenue: €19.20
Actual food cost: €8.10 / €19.20 = 42.2%
Set different prices per platform
Many restaurants adjust prices based on commission rates. This practice is acceptable if you maintain transparency:
- Your website: Base price (no commission)
- Platform A (15% commission): Standard menu pricing
- Platform B (25% commission): 12% price increase
- Platform C (30% commission): 18% price increase
Helpful calculation tools
Manually computing platform commission for every dish consumes hours. Tools like KitchenNmbrs automatically calculate your true food cost per platform, including packaging expenses.
You'll instantly identify which dishes generate profit through delivery and which ones to remove from platform menus.
How do you calculate platform commission into your selling price?
Determine your commission percentage per platform
Check your contracts with delivery platforms. Note the exact commission percentage per platform. This usually varies between 13-30% depending on your contract and volume.
Calculate your actual selling price
Use the formula: Actual selling price = Menu price × (1 - Commission%). This is the amount you actually receive after deducting platform commission.
Include packaging costs in your cost price
Add containers, bags, cutlery and stickers to your ingredient costs. On average, packaging costs €0.40-1.00 extra per dish for delivery.
Calculate your actual food cost percentage
Divide your total cost price (ingredients + packaging) by your actual selling price. If this exceeds 35%, you're probably losing money on delivery.
Adjust your menu price if needed
If your food cost is too high, increase your menu price using the formula: New menu price = Desired net revenue / (1 - Commission%). Test different prices per platform.
✨ Pro tip
Calculate the true food cost on your top 8 delivery items over the next 30 days. If these stay under 35% after platform commission, you've secured 75% of your delivery profitability.
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 different prices per delivery platform?
Yes, you can set different prices to offset varying commission rates. Many restaurants do this successfully. Just maintain transparency with customers about any pricing differences between platforms.
How often do platform commissions change?
Commission rates typically change during annual contract renewals. Some platforms offer reduced rates for higher order volumes. Review your contracts regularly and adjust menu prices accordingly.
Do I pay VAT on the full order value or only my portion?
You pay VAT only on your portion after platform commission deduction. The platform handles VAT on their commission share. Confirm this arrangement with your accountant for accuracy.
What if my food cost exceeds 40% after platform commission?
You're losing money on every order at that rate. Either increase your menu price immediately or remove that dish from the platform. Focus on items with lower ingredient costs for delivery orders.
Can I deduct platform commission as a business expense?
Platform commission qualifies as a deductible business expense. Keep all platform invoices organized for your accounting records and VAT returns.
How do I calculate delivery break-even points?
Add ingredient costs, packaging expenses, platform commission, and allocated fixed costs. This total must stay below your net revenue to generate delivery profits. Track this monthly for each major menu item.
📚 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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