Delivery platforms don't just charge commission, they also ask for contributions to marketing and promotions. These hidden costs can add 5-10% extra on top of your platform fee. Most restaurants forget these extras in their margin calculations and wonder why delivery orders feel unprofitable.
All delivery platform costs at a glance
Beyond the obvious commission, platforms pile on extra charges that quietly eat into your margins:
- Base commission: 15-30% of your order value
- Marketing fee: 1-3% for general platform promotion
- Sponsored placement: €0.50-€2.00 per order for higher ranking
- Promotion contribution: 50-100% of any discount you offer
- Service fee: Fixed costs per order (€0.30-€1.00)
⚠️ Watch out:
Platforms showcase only the base commission upfront. The sneaky extras show up buried in your monthly statement.
Calculate your actual platform percentage
You've got to add up every single platform-related cost and divide by your total platform revenue.
? Example calculation:
Monthly revenue via Deliveroo: €8,000
- Base commission (25%): €2,000
- Marketing fee (2%): €160
- Sponsored ads: €300
- Promotion contributions: €240
- Service fees: €180
Total costs: €2,880 = 36% of revenue
Account for all costs in your menu price
Your menu price needs to cover every platform cost, not just that visible commission rate.
Formula for break-even price:
Delivery price = Restaurant price / (1 - Total platform %)
? Practical example:
Your pasta costs €16.00 in the restaurant. Total platform costs hit 36%.
Required delivery price: €16.00 / (1 - 0.36) = €16.00 / 0.64 = €25.00
You need €25.00 to maintain the same profit as your €16.00 restaurant price.
Use promotions strategically
Platforms constantly push discounts on you. But here's the kicker - you're paying 50-100% of that discount yourself.
- 20% discount: Platform pays €2, you pay €2 on a €20 dish
- Free delivery: You cover the full delivery cost (€2-€4)
- Buy-one-get-one: You provide the second dish for free
⚠️ Watch out:
From tracking this across dozens of restaurants, promotion-heavy months can spike your percentage to 40-45%. Factor these into your average platform costs.
Monthly check routine
Review your actual platform costs monthly and tweak prices when needed:
- Download your platform invoice
- Add up every cost (not just commission)
- Divide by platform revenue for real percentage
- Compare with last month - any big jumps?
- Adjust menu prices if costs climb consistently
? Benchmark:
Total platform costs between 30-40% are standard. Above 45% and you're fighting an uphill battle for profitability without major price hikes.
Tools for delivery margin control
Food cost calculators like those available can help you set separate prices for delivery and restaurant. You'll see your margin per platform directly and quickly calculate what promotions actually cost you.
These tools also help you factor packaging costs into your cost price, giving you the complete picture of delivery profitability.
Related articles
How do you calculate your actual delivery margin? (step by step)
Collect all platform costs from last month
Download your invoice and add up: base commission, marketing fees, sponsored ads, promotion contributions and service fees. Don't miss any cost item.
Calculate your actual platform percentage
Divide your total platform costs by your platform revenue and multiply by 100. This is your real cost percentage, usually 5-15% higher than the base commission.
Adjust your delivery prices for break-even
Use the formula: Delivery price = Restaurant price / (1 - Platform%). Round to a logical price and test for a month whether your margin improves.
✨ Pro tip
Track your platform ranking weekly and budget €200-400 monthly for sponsored placements. Restaurants that skip paid promotion often see order volume drop 30-40% within 8 weeks.
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 refuse marketing costs from platforms?
What if my total platform costs exceed 40%?
Should I charge different prices per platform?
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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