Delivery margins run 30-40% due to packaging (€0.75), delivery fees (€2.50), and platform commissions (15%). Calculate total costs including all extras, then divide net profit by selling price for your true delivery margin.
Picture this: your pasta carbonara sells for €19.50 in-house with a 75% margin, but the same dish delivered nets you barely 36%. Delivery orders carry hidden costs that can slash your profits in half. Here's how to calculate what you're actually earning on every delivery order.
What's different about delivery meals?
Delivery orders come with extra expenses that eat into your bottom line:
- Packaging materials (containers, cutlery, napkins)
- Delivery costs (own driver or platform fee)
- Platform commissions (Thuisbezorgd, Uber Eats)
- Often lower prices than in restaurant
⚠️ Watch out:
Most restaurants overlook packaging expenses. A container, lid and cutlery easily add €0.80 per order.
Calculate your total costs per order
Getting an accurate margin means accounting for every expense:
Total costs = Ingredients + Packaging + Delivery + Platform fee
💡 Example:
Pasta Carbonara delivery for €16.50:
- Ingredients: €4.80
- Packaging: €0.75
- Delivery costs: €2.50
- Platform fee (15%): €2.48
Total costs: €10.53
Calculate your net margin
Your net margin shows what remains after covering all expenses:
Net margin € = Selling price - Total costs
Net margin % = (Net margin € / Selling price) × 100
💡 Example:
Using our pasta example:
- Selling price: €16.50
- Total costs: €10.53
- Net margin €: €5.97
Net margin %: 36.2%
Difference with restaurant margin
The same pasta served in-house at €19.50 with €4.80 in ingredients delivers a vastly different result:
- Restaurant: (€19.50 - €4.80) / €19.50 = 75.4%
- Delivery: (€16.50 - €10.53) / €16.50 = 36.2%
That's nearly a 40-point difference. This is why delivery pricing can't mirror your dining room strategy.
⚠️ Watch out:
Delivery margins of 30-40% are standard. Don't chase the same percentages you see from dine-in service.
Track all your costs
Accurate margin analysis depends on recording every expense from analyzing actual purchasing data across different restaurant types:
- Create a detailed list of packaging materials with current prices
- Calculate average delivery expenses per order
- Monitor platform commission changes regularly
- Adjust menu prices as costs increase
Recording these costs per dish gives you real-time visibility into actual profitability.
💡 Example packaging costs:
Standard packaging breakdown:
- Container: €0.35
- Lid: €0.15
- Cutlery set: €0.20
- Napkin: €0.05
Total per order: €0.75
How do you calculate the margin on delivery meals? (step by step)
Gather all cost prices
Make a list of ingredient costs, packaging costs per order, delivery costs and platform commissions. Don't forget any cost item.
Add up all costs
Ingredients + packaging + delivery + platform fee = total costs per order. This is your real cost price for delivery.
Calculate your net margin
Subtract your total costs from your selling price. Divide the result by your selling price and multiply by 100 for the percentage.
Compare with your target margin
A healthy margin on delivery is between 30-40%. Below that? Then you need to raise your prices or lower costs.
Update regularly
Platform commissions and packaging costs change. Check monthly whether your calculation still holds and adjust prices where needed.
✨ Pro tip
Track delivery margins on orders containing 2+ items versus single-dish orders. Multi-item orders typically show 8-12% higher margins since packaging costs get spread across more revenue.
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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
Why is my delivery margin so much lower than in my restaurant?
Delivery carries additional expenses that dining room service doesn't: packaging, delivery fees, and platform commissions. These costs can consume 20-30% of your revenue, while restaurant orders only have ingredient costs to consider.
Should I include VAT in my margin calculation?
Always calculate margins excluding VAT. Your €16.50 menu price including 9% VAT equals €15.14 before tax. Use the pre-tax figure for accurate margin calculations.
How do I calculate platform commissions per order?
Multiply your selling price by the platform's commission rate. A 15% commission on a €16.50 order costs you €2.48. Subtract this amount from your gross revenue.
What is a healthy margin on delivery meals?
Delivery margins between 30-40% are typical and sustainable. This seems low compared to restaurant margins, but the additional cost structure makes higher percentages unrealistic.
📚 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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