Cost difference between a simple

Quick answer

Simple dishes like pasta have fewer ingredients, but complex dishes with multiple components cost more time and money. Many dark kitchen entrepreneurs think they automatically earn more on an expensive dish, but forget that food costs also rise.

Simple dishes like pasta have fewer ingredients, but complex dishes with multiple components cost more time and money. Many dark kitchen entrepreneurs think they automatically earn more on an expensive dish, but forget that food costs also rise. Learn exactly how to calculate which dishes are most profitable for delivery.

The difference between simple and complex

A simple delivery dish has 3-5 ingredients. A complex dish has 8-15 ingredients plus multiple preparation steps. You'll see that difference reflected in the food cost immediately.

? Simple dish example:

Pasta Aglio e Olio (delivery price €12.50 incl. 9% VAT):

Pasta: €0.45
Olive oil: €0.25
Garlic: €0.15
Parsley: €0.10
Packaging: €0.35

Total food cost: €1.30

? Complex dish example:

Beef Rendang with rice and vegetables (delivery price €18.50 incl. 9% VAT):

Beef: €4.20
Coconut milk: €0.85
Spices (8 types): €0.95
Rice: €0.30
Vegetables: €1.10
Packaging (2 containers): €0.55

Total food cost: €7.95

Calculate food cost percentage

For delivery, always calculate with the price excluding VAT. At 9% VAT, divide by 1.09.

Pasta Aglio e Olio: €12.50 / 1.09 = €11.47 excl. VAT
Food cost: (€1.30 / €11.47) × 100 = 11.3%
Beef Rendang: €18.50 / 1.09 = €16.97 excl. VAT
Food cost: (€7.95 / €16.97) × 100 = 46.8%

⚠️ Note:

A food cost of 46.8% is way too high. For delivery, 35% is the maximum to stay profitable after platform fees.

Include platform fees in your calculation

Deliveroo and Uber Eats charge 15-30% commission. This comes on top of your food cost. Together they shouldn't exceed 60% of your revenue - from tracking this across dozens of restaurants, that's the breaking point.

Pasta (11.3% food cost + 25% platform): 36.3% total
Beef Rendang (46.8% food cost + 25% platform): 71.8% total

So the pasta generates more profit than the expensive dish. Simple math.

Don't forget packaging costs

Packaging costs an average of €0.30-€0.60 per order. With complex dishes using multiple containers, this adds up quickly.

? Packaging cost comparison:

Simple dish: 1 container (€0.35)
Complex dish: 2-3 containers + sauce containers (€0.55-€0.85)

This difference of €0.20-€0.50 per order adds up fast.

Which dishes should you promote?

Focus on dishes with low food cost but high ratings. Simple dishes with good taste often score better than complex dishes with high costs.

Pasta dishes: usually 15-25% food cost
Pizzas: usually 20-28% food cost
Salads: usually 25-35% food cost
Meat/fish dishes: usually 35-45% food cost

With tools like KitchenNmbrs you can see directly which dishes are most profitable, including packaging costs.

How do you compare food costs? (step by step)

Calculate the food cost per dish

Add up all ingredients plus packaging costs. Don't forget oil, spices or garnish. For complex dishes, you'll quickly have 10+ ingredients.

Calculate the food cost percentage

Divide the food cost by the selling price excluding VAT and multiply by 100. At 9% VAT, divide the menu price by 1.09 to get the price excl. VAT.

Add platform fees on top

Add the commission from delivery platforms (15-30%). Food cost + platform fees together shouldn't exceed 60% to stay profitable.

✨ Pro tip

Calculate the exact food cost for your 3 most popular dishes within the next 2 weeks. If those margins work, you've got control over 80% of your profit.

Calculate this yourself?

In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.

Try KitchenNmbrs free →

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Frequently asked questions

What is a good food cost for delivery dishes?

For delivery, keep your food cost below 35%. Platform fees of 15-30% come on top of that, so together maximum 60% of your revenue.

Should I include packaging costs in my food cost?

Yes, absolutely. Packaging costs €0.30-€0.85 per order and is a direct cost. Always include this in your food cost calculation.

Why do I earn more on cheap dishes?

Cheap dishes often have fewer ingredients and thus lower food cost. After deducting platform fees, you keep more profit than with expensive dishes with high food costs.

How often should I check my food costs?

Check your 5 best-selling dishes at least monthly. Suppliers regularly raise prices, especially for meat, fish and spices.

Can I charge different prices per platform?

Yes, many restaurants charge 10-15% higher prices on platforms with high commissions. This way you compensate for the extra costs and maintain your margin.

Should I factor in prep time differences between simple and complex dishes?

Absolutely. Complex dishes take 2-3 times longer to prepare, which means higher labor costs per order. Factor in €1-3 extra labor cost for dishes requiring multiple cooking steps or specialized techniques.

ℹ️ This article was prepared based on official sources and professional expertise. While we strive for current and accurate information, the content may differ from the most recent regulations. Always consult the official authorities for binding standards.

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.

8 years kitchen manager at 1NUL8 Group Rotterdam

Expertise: food cost management HACCP kitchen management restaurant operations food safety compliance

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