Here's what I learned after watching dozens of restaurants lose money on every delivery order: most owners completely ignore packaging costs. You switch to eco-friendly containers, pay €0.45 instead of €0.15 per box, then wonder why your margins disappeared. The solution isn't complicated, but it requires treating packaging like any other ingredient.
Why passing on packaging costs matters
Sustainable packaging often costs 2-3 times more than plastic alternatives. A cardboard container costs €0.45 where plastic costs €0.15. Per order it seems small, but with 200 orders weekly you're missing €3,120 annually if you absorb these costs.
⚠️ Note:
Many entrepreneurs don't pass on packaging costs because it "only seems like a few cents". Those cents become thousands of euros yearly - a mistake that costs the average restaurant EUR 200-400 per month.
Calculate your total packaging costs per order
Add up every packaging material for one typical order:
- Main packaging (container, box)
- Lid or seal
- Cutlery (if included)
- Napkins
- Bag or carrier
- Stickers or labels
💡 Example packaging costs:
Average pasta delivery order:
- Cardboard container: €0.45
- Lid: €0.12
- Wooden fork: €0.08
- Napkin: €0.02
- Paper bag: €0.18
- Sticker: €0.05
Total packaging costs: €0.90
Pass on packaging costs in your menu price
Add packaging costs to ingredient costs before calculating selling price. Treat packaging exactly like ingredients - it's part of your cost price.
Formula:
Total cost price = Ingredient costs + Packaging costs
Selling price excl. VAT = Total cost price / (Desired margin % / 100)
💡 Example calculation:
Pasta carbonara delivery:
- Ingredient costs: €5.20
- Packaging costs: €0.90
- Total cost price: €6.10
- Desired food cost: 30%
Minimum selling price: €6.10 / 0.30 = €20.33 excl. VAT
Menu price: €20.33 × 1.09 = €22.16
Difference between dine-in and delivery
Delivery requires more packaging than dine-in service. That's why smart restaurants use different pricing:
- Dine-in: Standard menu price
- Delivery: Menu price + packaging surcharge
A packaging surcharge of €1.50-2.50 per order is standard and customers accept it.
💡 Example different prices:
Same dish, different service:
- Dine-in: €18.50 (no packaging costs)
- Takeaway: €19.50 (€0.90 packaging + margin)
- Delivery: €21.50 (packaging + platform fees)
Account for platform fees
Delivery platforms like Thuisbezorgd charge 15-30% commission. These costs stack on top of packaging costs. Pass both through to delivery prices.
⚠️ Note:
Platform fees calculate on your total order value including packaging costs. Factor this into your pricing.
Communicate transparently about packaging costs
Customers understand packaging costs if you explain them honestly. Mention on your website why you use sustainable packaging and what it costs. Most customers appreciate transparency.
Food cost management systems can set different cost prices for dine-in, takeaway and delivery, so packaging costs automatically factor into your calculations.
How do you calculate packaging costs? (step by step)
Add up all packaging materials
Make a list of everything you use for one average order: container, lid, cutlery, napkin, bag, stickers. Add up the costs per item until you have your total packaging costs per order.
Add packaging costs to ingredient costs
Add your packaging costs to your ingredient costs. This becomes your new total cost price per dish. Treat packaging as part of your cost price, just like ingredients.
Calculate your new selling price
Divide your total cost price (ingredients + packaging) by your desired margin percentage. Multiply by 1.09 for the price including 9% VAT. This is your new menu price for delivery.
✨ Pro tip
Calculate packaging costs for your 3 highest-volume delivery items over the past 30 days - you'll likely find you're losing €150-300 monthly on just those dishes. That number alone should motivate immediate price adjustments.
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
How much can I charge for packaging costs?
A packaging surcharge of €1.50-2.50 per order is standard and accepted by customers. This covers your actual costs plus a reasonable margin on the packaging materials.
Should I charge different prices for takeaway and delivery?
Absolutely. Delivery has higher costs due to packaging and platform fees, so charging 10-15% more than dine-in prices is fair and necessary for profitability.
Can I list packaging costs separately on the receipt?
Yes, and transparency often works better than hiding costs. Many customers appreciate seeing 'Sustainable packaging: €2.00' listed separately because it shows you're being honest about pricing.
📚 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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