Larger orders seem to mean more profit, but they change your cost price structure. You buy more ingredients per order, but packaging and delivery also become more expensive. Here's how you calculate exactly what larger orders cost and bring in.
Why larger orders affect your cost price
With delivery, everything changes when your average order grows from €25 to €45. Your food cost stays the same percentage, but packaging costs and platform fees work differently.
💡 Example small vs large order:
Order A (€25 excl. VAT):
- Food cost (30%): €7.50
- Packaging: €1.20
- Platform fee (25%): €6.25
- Total costs: €14.95 (59.8%)
Order B (€45 excl. VAT):
- Food cost (30%): €13.50
- Packaging: €1.80
- Platform fee (25%): €11.25
- Total costs: €26.55 (59.0%)
Larger orders are relatively more profitable!
Calculate your new cost price per order
For delivery, you don't calculate per dish, but per order. You have three main cost items:
- Food cost: Stays the same percentage (for example 30%)
- Packaging costs: Increase slower than order value
- Platform fees: Increase proportionally (usually 15-30%)
The formula for your total cost price becomes:
Total cost price % = (Food cost + Packaging + Platform fee) / Order value × 100
Impact of packaging costs on larger orders
Packaging doesn't scale 1-to-1 with your order value. Two pizzas don't need double the packaging of one pizza.
💡 Packaging example:
Order €25 (2 dishes):
- 2 containers: €0.80
- 1 bag + cutlery: €0.40
- Total: €1.20 (4.8%)
Order €45 (4 dishes):
- 4 containers: €1.60
- 1 bag + cutlery: €0.40
- Total: €2.00 (4.4%)
Packaging becomes relatively cheaper with larger orders
Platform fees and their impact
Platform fees remain the same percentage, but have a major impact on your margin. With Thuisbezorgd or Uber Eats you usually pay 15-30% of the order value.
⚠️ Note:
Platform fees are calculated on the full order value including VAT. Factor this into your cost price calculation.
Calculate your break-even point per order
With larger orders, you can strategically determine your minimum order value. Your break-even is the point where your costs equal your revenue.
Break-even order value = Fixed costs per order / (1 - Variable costs %)
- Fixed costs: Packaging + any delivery costs
- Variable costs: Food cost % + Platform fee %
💡 Break-even calculation:
Your situation:
- Packaging per order: €1.50
- Food cost: 30%
- Platform fee: 25%
- Variable costs: 55%
Break-even: €1.50 / (1 - 0.55) = €1.50 / 0.45 = €3.33
Every euro above €3.33 is profit (for other costs like labor)
Optimize your minimum order value
With this calculation, you can strategically determine your minimum order value. Many delivery businesses use €15-25 minimum, but this should fit your cost price structure.
- Too low minimum = loss on small orders
- Too high minimum = fewer orders
- Sweet spot = break-even + margin for other costs
A system like KitchenNmbrs helps you make these calculations automatically for different order values, so you can quickly see which strategy yields the most.
How do you calculate the cost price impact of larger orders?
Gather your current figures
Note your average order value from last month, your food cost percentage, and packaging costs per order. Also platform fees (usually 15-30%) and any delivery costs.
Calculate costs per order value category
Create an overview for orders of €20, €35 and €50. Calculate: food cost (percentage stays the same), packaging (increases slower), and platform fee (increases proportionally).
Determine your optimal minimum order value
Calculate your break-even point and add your desired margin. This becomes your new minimum order value to prevent losses.
✨ Pro tip
Check which 20% of your dishes make up 80% of your delivery revenue. Optimize the cost price of these top performers first - that has the biggest impact on your overall profitability.
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
Does my food cost go down with larger orders?
Your food cost percentage stays the same, but packaging costs become relatively lower. This makes your total cost price percentage slightly better with larger orders.
How often should I update this calculation?
Check this monthly or when platforms adjust their fees. Also recalculate when you change your menu or packaging costs.
Should I increase my menu price for delivery?
Many restaurants charge 10-15% higher prices for delivery to compensate for platform fees. Calculate your actual costs first before adjusting prices.
What if customers keep placing smaller orders?
Consider a minimum order value or delivery charges for small orders. Otherwise you lose money on every order below your break-even point.
How do I prevent packaging costs from getting too high?
Look for efficient packaging that works for multiple dishes. One large container is often cheaper than two small ones.
📚 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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