Multiple delivery platforms mean different commission percentages, packaging costs, and pricing strategies. Many entrepreneurs calculate differently per platform, which causes them to lose track of their actual margin. In this article, you'll learn step by step how to calculate your total profitability when selling via Deliveroo, Uber Eats, and other platforms.
Why one calculation isn't enough
Each platform uses different commissions and rules. Deliveroo charges 13-15% commission for example, Uber Eats often 15-30%, and your own website 0% but with different costs. If you mix everything together, you won't know which platform brings in the most.
⚠️ Note:
Platform commissions change regularly. Check your contracts at least every quarter for updates.
Collect all costs per platform
For a fair comparison, you need to include all costs that differ per platform:
- Platform commission: Percentage of your order value
- Packaging costs: Boxes, bags, stickers per order
- Delivery costs: What you pay (for your own delivery)
- Marketing fees: Sponsoring, featured placement
- Payment costs: Credit card/iDeal transaction fees
💡 Example costs per €25 order:
Deliveroo order of €25.00:
- Platform commission (15%): €3.75
- Packaging: €0.85
- Payment costs (2.5%): €0.63
Total extra costs: €5.23
Calculate your net revenue per platform
Your net revenue is what's left after all platform-specific costs. This is the amount you compare with your food cost.
Formula:
Net revenue = Gross order value - Platform commission - Packaging - Delivery - Payment costs
💡 Example net revenue:
Pizza order €28.00 via Uber Eats:
- Gross revenue: €28.00
- Uber Eats commission (25%): €7.00
- Packaging: €0.95
- Payment costs: €0.70
Net revenue: €19.35
Calculate your margin per platform
Now you can calculate your actual margin. Use your ingredient costs and divide by the net revenue (excl. VAT).
Formula:
Margin % = ((Net revenue excl. VAT - Ingredient costs) / Net revenue excl. VAT) × 100
💡 Example margin calculation:
Pizza with net revenue €19.35:
- Net revenue excl. VAT: €19.35 / 1.09 = €17.75
- Ingredient costs: €6.20
- Profit: €17.75 - €6.20 = €11.55
Margin: (€11.55 / €17.75) × 100 = 65.1%
Compare all platforms in one overview
Create an overview where you compare the margin per platform for the same dish. This way you immediately see where you make the most.
💡 Example comparison burger €22:
Ingredient costs: €7.50
- Own website: Margin 68% (€14.70 profit)
- Deliveroo: Margin 58% (€11.20 profit)
- Uber Eats: Margin 52% (€8.90 profit)
Difference between best and worst: €5.80 per burger
Adjust your strategy per platform
With these numbers you can make smart decisions. You can use platforms with low margins differently:
- High commission platforms: Raise prices or focus on dishes with low ingredient costs
- Cheap platforms: Promote your most expensive dishes here
- Own website: Encourage direct orders with discounts
⚠️ Note:
Large price differences between platforms will be noticed by customers. Keep differences under 10-15%.
Automate your calculations
Manual calculations take a lot of time. With a system like KitchenNmbrs you can set per dish which extra costs apply per platform, so you immediately see which combinations bring in the most.
How do you calculate margin per delivery platform? (step by step)
Collect all costs per platform
Note for each platform: commission percentage, packaging costs per order, payment costs and any marketing fees. Check your contracts for exact percentages.
Calculate net revenue per order
Subtract all platform-specific costs from your gross order value. This gives you the net revenue you use for further calculations.
Calculate margin per platform
Divide your net revenue by 1.09 for excl. VAT, subtract ingredient costs, and calculate the percentage. Compare all platforms for the same dish.
✨ Pro tip
Focus first on your 5 best-selling dishes per platform. If those margins are correct, you've solved 80% of your problem.
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 charge different prices per platform?
You can, but keep differences limited to 10-15%. Large differences will be noticed by customers and can negatively impact your reputation.
How often should I check my margins per platform?
Check your numbers at least monthly and review your contract terms every quarter. Platforms regularly adjust their commissions.
What if a platform generates too low margins?
Raise your prices on that platform, promote only dishes with low ingredient costs, or consider leaving the platform if it's structurally unprofitable.
Should I include packaging costs in my calculation?
Yes, packaging costs are direct costs per order and can add up to €1-2 per order. These directly impact your margin.
Can I offer a discount on my own website?
Yes, because you don't pay platform commission you can offer a 10-15% discount and still make more than through external platforms.
📚 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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