Your platform just sent an email about a new 2% service quality fee starting next month. This seemingly small percentage can slash €0.50-1.20 from each order's profit. You've got 30 days to figure out how this affects your bottom line and decide if price adjustments are necessary.
What is a service quality fee?
Platforms like Thuisbezorgd and Uber Eats stack additional charges on top of their standard commission. These service quality fees often tie to your rating score, delivery speed, or complaint rates.
⚠️ Note:
Platform fees shift without warning sometimes. Check your monthly statements religiously and crunch the numbers immediately.
Calculate your new total platform costs
Add up every single fee to understand your real platform expenses:
- Standard commission (typically 15-30%)
- New service quality fee (usually 1-3%)
- Marketing fees if applicable
- Payment processing charges
💡 Example:
€25.00 order (including 9% VAT):
- Standard commission 18%: €4.50
- New service quality fee 2%: €0.50
- Payment processing 0.5%: €0.13
Total platform costs: €5.13 (20.5% of order value)
Calculate the impact on your margin
Higher platform fees mean less money in your pocket. Here's what you actually keep per order:
Net revenue = Order value - Platform fees - VAT
💡 Example:
€25.00 order with updated fee structure:
- Order value: €25.00
- Platform fees: €5.13
- VAT (9%): €2.06
Your net: €17.81 (was €18.31 before the extra fee)
Pass it through in your prices
If the new fee hurts too much, you'll need to bump up prices. Calculate the minimum you need to charge for the same margin:
New price = Old net revenue / (1 - New platform fee %)
💡 Example:
You want to maintain €18.31 net (pre-fee amount):
- New platform fee: 20.5%
- VAT: 9%
- Total deduction: 29.5%
New price needed: €18.31 / 0.705 = €25.97
So you'll need to charge €0.97 extra to preserve the same net revenue.
Consider alternatives
Sometimes it's smarter to absorb the fee and trim food costs, or scout other platforms. Based on real restaurant P&L data, operators who diversify across 3+ platforms maintain better margins than single-platform dependents. Always compare:
- Total costs across platforms
- Order volume per platform
- Average order values
- Customer satisfaction ratings
⚠️ Note:
Platforms can bury your ranking if you suddenly price way above competitors. Test price increases gradually over 2-3 weeks.
How do you calculate the impact of new platform fees?
Gather all fee information
Check your platform dashboard and add up all fees: standard commission, new service quality fee, payment processing costs, and any marketing fees. Note the percentages and fixed amounts per order.
Calculate impact per average order
Take your average order value and calculate how much the new fee costs. Compare this with your current margin to see if you're still profitable.
Determine your action
Decide whether to raise prices, adjust food cost, or switch to another platform. Test small price changes first to measure the impact on your order volume.
✨ Pro tip
Check your platform fee statements every 30 days and immediately calculate margin impact using last month's average order value. A 2% fee increase on 500 monthly orders at €22 average means €220 less profit.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Was this article helpful?
Frequently asked questions
Can I refuse a service quality fee?
Usually not. Platform fees are baked into their terms and conditions. You might negotiate if you're pushing serious volume, or consider jumping to another platform.
How often do platform fees change?
Platforms typically adjust fees 1-2 times yearly. They're supposed to give 30 days' notice, but always check your emails and dashboard for updates.
Do I pay VAT on platform fees?
No, platform fees are your business expenses. You pay 9% VAT on your revenue, but the fees platforms charge already include their VAT component.
Can I deduct these fees from taxes?
Yes, platform fees count as deductible business expenses. Save all monthly platform statements for your bookkeeper or accountant.
What if competitors don't raise their prices?
Watch their margins carefully. If they're eating the same fees without price adjustments, they're bleeding money. Most competitors adjust within 1-2 months once reality hits.
Should I negotiate different fee structures for peak hours?
Some platforms offer tiered pricing during busy periods. If you handle 200+ orders weekly, ask your account manager about volume-based fee reductions during lunch and dinner rushes.
📚 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.
Food cost control for delivery and dark kitchens
With delivery, margins are thinner than ever. KitchenNmbrs calculates your actual food cost including packaging so you know if every order is profitable. Test it free for 14 days.
Start free trial →