I'll admit something that might shock you - packaging costs nearly killed my first delivery venture. I spent months wondering why profits looked great on paper but my bank account told a different story. Turns out I'd been ignoring containers, bags, and cutlery in my cost calculations.
Why include packaging costs?
With delivery and takeaway, packaging replaces table service. You'd normally save €3-5 on service staff, but packaging costs step right into that gap. The key difference? These costs hit you with every single order.
⚠️ Note:
Packaging costs are part of your food cost. Include them when determining your minimum selling price for delivery.
What packaging costs are there?
Packaging costs stretch far beyond just the main container. You need to account for every single item:
- Primary packaging: container, box, wrap
- Lid or seal
- Carrier: bag, sack, carrier
- Cutlery and napkins
- Extras: sauce containers, stickers, labels
- Insulation: heat-retention material for hot dishes
💡 Example pasta carbonara delivery:
Packaging costs per portion:
- Aluminium container 750ml: €0.18
- Cardboard lid: €0.08
- Plastic fork: €0.03
- Napkin: €0.02
- Paper bag: €0.12
- Logo sticker: €0.04
Total packaging costs: €0.47
Cost per packaging item
Always break down packaging costs per individual unit, not per bulk package. Suppliers typically sell in batches of 100, 500, or 1000 pieces. Take the total price and divide by the actual number of units.
Formula: Cost per unit = (Purchase price per package / Number of units in package)
💡 Example calculation:
You buy 500 aluminium containers for €90.00:
- Cost per container: €90.00 / 500 = €0.18
- At 200 pasta portions per week: €0.18 × 200 = €36.00/week
- On an annual basis: €36.00 × 52 = €1,872.00
Just this one container costs you nearly €1,900 per year.
Packaging costs in your total cost price
After managing kitchen operations for nearly a decade, I've seen too many restaurants ignore this simple math. Add your packaging costs directly to ingredient costs - that's your real cost price for delivery orders.
Formula: Total cost price = Ingredient costs + Packaging costs
💡 Example total cost price calculation:
Pasta carbonara for delivery:
- Ingredient costs: €5.10
- Packaging costs: €0.47
- Total cost price: €5.57
At selling price €16.50 (excl. 9% VAT = €15.14):
Food cost: (€5.57 / €15.14) × 100 = 36.8%
Different packaging per dish
Each dish demands its own packaging calculation. Soup containers cost differently than salad boxes. Don't use blanket estimates.
- Hot dishes: insulated packaging, higher cost
- Sauces and dressings: separate containers, extra costs
- Fragile items: extra protection, more expensive packaging
- Large portions: larger containers, higher costs
Seasonal and supplier differences
Packaging prices shift constantly due to raw material costs and market demand. Update your cost calculations at least quarterly or when you switch suppliers.
⚠️ Note:
Sustainable packaging often costs 20-40% more than standard plastic. Factor this into your pricing or it will eat into your margin.
Tracking packaging with food cost software
Most food cost calculators let you add packaging materials as recipe ingredients. The system automatically calculates total cost price including packaging and shows you the real food cost for delivery dishes.
How do you calculate packaging costs per meal?
Inventory all packaging components
Make a list of everything that goes with one order: container, lid, cutlery, napkin, bag, stickers. Don't forget sauce containers or extra protection for fragile items.
Calculate cost per item
Divide the purchase price by the number of units in the package. A box of 500 containers for €90 costs €0.18 per container. Add up all items for total packaging costs.
Add to ingredient costs
Packaging costs are part of your total cost price. Add them to your ingredient costs and calculate your food cost based on this combined cost price.
Update your prices regularly
Packaging prices change due to raw material costs and seasons. Check at least quarterly whether your cost price calculation is still accurate and adjust your selling prices if needed.
✨ Pro tip
Calculate packaging costs for your 6 highest-volume delivery items every 8 weeks. If your average packaging cost exceeds €0.55 per order, raise your delivery prices by €1.50 to protect your margins.
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
What percentage of my revenue goes to packaging?
For pure delivery concepts, expect 2-5% of revenue to go toward packaging. Traditional restaurants that also do delivery typically see 1-3%, since delivery represents only part of their total sales.
Are sustainable packaging options more expensive?
Yes, biodegradable and recyclable packaging usually costs 20-40% more than standard options. You need to factor this premium into your menu prices or accept thinner margins.
How often should I update packaging prices?
Review your packaging costs quarterly at minimum, or when you place large orders. Cardboard and plastic material prices fluctuate significantly based on raw material markets.
📚 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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