Managing delivery menu costs feels like solving a puzzle with missing pieces. You're juggling packaging expenses, platform commissions, and specialized ingredients that never touch your dine-in menu. Most operators underestimate these hidden costs by 15-20%.
What makes delivery menu food cost different?
Delivery operations carry unique cost burdens that traditional restaurants don't face:
- Packaging costs: containers, bags, cutlery, napkins
- Platform fees: 15-30% of your order value goes to Deliveroo/Uber Eats
- Different portion sizes: often slightly larger because there's no table service
- Specific ingredients: products that travel better or stay warm longer
? Example:
You make a pasta carbonara specifically for delivery:
- Pasta, bacon, cream, egg, cheese: €4.20
- Packaging (container, lid, bag): €0.65
- Extra portion (travels better): €0.45
Total ingredient costs: €5.30
Including packaging costs correctly
Too many operators treat packaging as an afterthought. That's expensive thinking. Every container and napkin directly impacts your bottom line.
Common packaging costs per order:
- Main course container: €0.35 - €0.55
- Side dish container: €0.25 - €0.35
- Sauce cups: €0.15 - €0.25
- Paper bag: €0.15 - €0.25
- Plastic cutlery set: €0.10 - €0.15
⚠️ Note:
Always include packaging in your food cost. An order of €20 with €1.20 packaging means 6% additional costs on top of your ingredients.
Passing through platform fees in your price
Deliveroo and Uber Eats demand 15-30% commission. You've got two paths forward:
Option 1: Higher menu price
Bump your delivery price by 20-25% compared to your restaurant price.
Option 2: Accept lower margin
Keep identical pricing but watch your per-dish profits shrink.
? Example calculation:
Restaurant price: €18.50 | Delivery price: €22.50
- Ingredients + packaging: €6.50
- Delivery price excl. VAT: €20.64
- Platform fee 25%: €5.16
- Net received: €15.48
Food cost: €6.50 / €15.48 = 42%
Specific purchasing for delivery menu
From analyzing actual purchasing data across different restaurant types, certain ingredients appear exclusively in delivery operations:
- Sauces that travel better: thicker consistency
- Vegetables that don't wilt as easily: different cutting method
- Meat that stays warm longer: different preparation method
- Extra garnish: compensation for lack of visual presentation
Track these purchases separately from regular inventory. You'll see exactly what delivery-only items cost you each month.
Food cost benchmark for delivery
Packaging and platform fees push delivery food costs higher than dine-in:
- Restaurant food cost: 28-35%
- Delivery food cost: 35-45%
Don't panic. Lower labor costs (no servers, no bussers) offset the higher ingredient percentage.
? Real-world example:
Dark kitchen with delivery only:
- Food cost: 42%
- Labor: 25% (less than restaurant)
- Platform fees: 22%
- Other costs: 8%
Net margin: 3% - still profitable
Tools for delivery menu costing
Modern food cost calculators help you build separate delivery recipes. You can add packaging as a recipe component and track true costs including all delivery-specific expenses.
This transparency shows immediately whether dishes stay profitable after platform commissions and packaging expenses.
Related articles
How do you calculate food cost for delivery menus?
Gather all costs per dish
Add up all ingredient costs, including packaging (container, lid, bag, cutlery). Don't forget extra portion sizes or modified ingredients for delivery.
Calculate your net revenue after platform fees
Subtract the platform fee (15-30%) from your delivery price excl. VAT. This is what you actually receive per sold dish.
Divide total costs by net revenue
Food cost = (ingredients + packaging) / net revenue × 100. For delivery this can be higher than restaurant food cost due to lower labor costs.
✨ Pro tip
Track your top 5 delivery dishes' food costs every 2 weeks. Platform fees change quarterly and packaging suppliers adjust prices without warning - catching these shifts early protects your margins.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Calculate it yourself?
Our free food cost calculator does it in seconds.
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Frequently asked questions
Should I include packaging costs in my food cost?
Can my food cost be higher for delivery?
How do I pass through platform fees in my price?
Should I use different ingredients for delivery versus dine-in?
How do I separate delivery purchasing from regular inventory?
What if my delivery food cost exceeds 45%?
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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