Packaging costs can run 2-8% of your revenue, but many entrepreneurs forget to factor them into their margin. This makes you think your dish is profitable when you're actually bleeding money on every order. Most restaurant owners don't realize packaging can destroy their margins until it's too late.
All packaging costs listed
Packaging goes way beyond just the container. For accurate cost calculations, you need everything required to get food to your customer:
- Primary packaging: containers, boxes, cups
- Closures: lids, foil, tape
- Carry bags: paper or plastic bags
- Cutlery and napkins: also for takeout
- Stickers and labels: seals, allergen information
- Protective packaging: extra insulation for hot dishes
? Example: Pasta carbonara delivery
Packaging costs per portion:
- Aluminum container: €0.45
- Cardboard lid: €0.15
- Plastic fork: €0.05
- Napkin: €0.02
- Paper bag: €0.12
- Seal: €0.03
Total packaging costs: €0.82 per portion
Include packaging costs in your food cost
Packaging costs are part of your cost price, just like ingredients. The formula becomes:
Total cost price = Ingredient costs + Packaging costs
Food cost % = (Total cost price / Selling price excl. VAT) × 100
? Example: Impact on your margin
Pasta carbonara delivery €16.50 incl. 9% VAT:
- Selling price excl. VAT: €15.14
- Ingredient costs: €4.20
- Packaging costs: €0.82
- Total cost price: €5.02
Without packaging: 27.7% food cost
With packaging: 33.2% food cost
Difference: 5.5 percentage points!
⚠️ Note:
Packaging costs seem tiny per portion, but at 100 orders per week this costs you €4,264 extra per year. Always include them in your cost price.
Different packaging costs per dish type
Not every dish has identical packaging costs. Hot dishes often require pricier packaging:
- Cold dishes: €0.15 - €0.40 per portion
- Hot dishes: €0.40 - €0.80 per portion
- Soups and sauces: €0.50 - €1.20 per portion (leak-proof packaging)
- Pizza: €0.25 - €0.50 per pizza (sturdy boxes)
? Example: Tomato soup delivery
Extra packaging costs for soup:
- Leak-proof soup container: €0.65
- Sturdy lid: €0.25
- Protective sleeve against leaks: €0.15
- Extra sturdy carry bags: €0.18
Total: €1.23 per portion of soup
Track packaging costs per supplier
Packaging prices vary dramatically by supplier and change regularly. Based on real restaurant P&L data, most operators underestimate packaging inflation by 15-20% annually. Keep track of what you actually pay:
- Check packaging supplier invoices monthly
- Calculate what each item costs per unit (not per package)
- Update your cost prices right away if packaging prices rise
- Regularly compare other suppliers
Tools like KitchenNmbrs let you record packaging costs per dish and automatically include them in your food cost calculation, so you never forget to factor them in again.
How do you calculate packaging costs? (step by step)
Inventory all packaging materials
Make a list of everything you use: containers, lids, cutlery, napkins, bags, stickers. Also count the small things like seals and protective foil.
Calculate costs per unit
Divide the total price by the number of units in the package. A box of 500 containers for €225 costs €0.45 per container. Do this for all materials.
Add up costs per dish
Determine which packaging each dish needs and add up all costs. A pasta with container (€0.45), lid (€0.15) and cutlery (€0.05) costs €0.65 in packaging.
Include packaging costs in food cost
Add packaging costs to your ingredient costs for the total cost price. Divide this by your selling price excl. VAT and multiply by 100 for your food cost percentage.
✨ Pro tip
Calculate packaging costs based on your actual weekly usage over 4 weeks, not supplier price lists. You'll discover you use 15-25% more expensive items during rush periods than you think.
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 include VAT in my packaging costs?
How often should I update my packaging costs?
What if I use different packaging for the same dish?
Should I include carry bags if customers ask for them?
Are eco-friendly packaging options always more expensive?
How do I handle seasonal packaging cost fluctuations?
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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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