Dark kitchens operating multiple delivery windows face cost variations up to 40% between lunch and dinner service. Each time slot brings different staffing needs, platform fees, and packaging requirements. Missing these calculations means you're either losing money during slower periods or undercharging during peak hours.
Why delivery times have different cost prices
A dark kitchen serving both lunch and dinner doesn't operate with a single cost price. Your expenses shift dramatically per time slot due to several factors:
- Staffing: Lunch typically runs with skeleton crews
- Platform fees: Vary based on demand periods
- Packaging costs: Quick lunch containers vs. premium dinner presentation
- Energy costs: Different equipment usage patterns
The cost price components per delivery time
Each delivery window requires calculating four core components:
💡 Example lunch vs. dinner:
Pasta carbonara - lunch (11:30-14:00):
- Ingredients: €4.20
- Packaging: €0.80 (basic lunch container)
- Labor per portion: €2.10 (single cook)
- Platform fee (20%): €2.40
Total lunch cost price: €9.50
Same pasta - dinner (17:00-22:00):
- Ingredients: €4.20 (identical recipe)
- Packaging: €1.20 (upgraded box + sauce cups)
- Labor per portion: €3.60 (head cook + prep assistant)
- Platform fee (25%): €3.00
Total dinner cost price: €12.00
Calculate labor costs per time slot
Labor represents the most significant variance between delivery windows. Here's your calculation method:
Labor cost per portion = (Total hourly wage costs / Portions produced per hour)
⚠️ Note:
Factor in all personnel expenses: cooking, expediting, sanitation. Even if someone works just 2 hours during lunch service, divide those wages across portions produced in that specific timeframe.
Platform fees and commissions per time slot
From years of working in professional kitchens, I've seen platforms adjust their commission structure based on demand patterns:
- Lunch: Typically lower commission (15-20%)
- Dinner: Premium rates (20-30%)
- Weekend: Additional surcharges possible
- Holidays: Elevated commission tiers
Review your platform analytics for precise percentages per delivery window.
Optimize packaging costs
Different service periods demand distinct packaging approaches:
💡 Packaging strategy:
- Lunch: Functional cardboard containers (€0.60-0.80)
- Dinner: Enhanced presentation boxes + condiment containers (€1.00-1.40)
- Weekend: Premium branding elements (€1.20-1.60)
Minimum selling prices per time slot
Once you've determined total cost price per delivery window, calculate minimum selling prices:
Min. selling price = Total cost price / (1 - Target profit margin)
💡 Price calculation:
Pasta carbonara targeting 25% profit margin:
- Lunch cost price €9.50: Minimum price €12.67
- Dinner cost price €12.00: Minimum price €16.00
Result: €3.33 price gap between lunch and dinner for identical dishes.
Weekly monitoring of time slot performance
Track each delivery window's performance weekly:
- Order volume per time slot
- Average order value per delivery window
- Actual vs. projected cost prices
- Profit margins per service period
Use this data to refine your menu and pricing strategy. Certain dishes perform better during lunch, while others excel at dinner service.
How do you calculate cost price impact per delivery time?
Inventory all costs per time slot
Make a list of all costs that differ per delivery time: staff costs, platform fees, packaging costs, and energy costs. Add up how many hours staff work per time slot and which equipment runs.
Calculate labor cost per portion per time slot
Divide the total hourly wage costs by the number of portions you make in that hour. For lunch with 1 cook (€18/hour) and 15 portions per hour: €18 / 15 = €1.20 labor per portion.
Add up all cost components per time slot
Combine ingredient costs + packaging + labor + platform fee for each delivery time. This gives you the actual cost price per dish per time slot, so you can set realistic selling prices.
✨ Pro tip
Track your top 3 revenue-generating dishes across each delivery window and calculate their cost prices first within 48 hours. These items typically represent 60-70% of your total revenue, so getting their pricing right immediately protects your profit 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
Should I charge different prices for lunch and dinner?
It makes financial sense if your costs vary significantly. If dinner service costs €3 more per dish, maintaining uniform pricing means losing money during peak hours. Many successful dark kitchens implement time-based pricing.
How often should I recalculate my cost prices per time slot?
Monthly recalculation works for most operations, but adjust immediately when platform fees change. Also recalculate after staffing modifications or supplier price increases. Monitor weekly performance data for any major cost deviations.
What if a time slot is consistently unprofitable?
You have three options: increase prices, reduce costs through staffing or packaging changes, or eliminate that delivery window entirely. Some kitchens close between lunch and dinner to control labor expenses.
How do I calculate platform fees as percentage of selling price?
Platform fees are calculated on your menu price, not cost price. At 20% commission with a €15 selling price, you pay €3 to the platform. Add this €3 to your ingredient, labor, and packaging costs for total cost price calculation.
📚 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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