A pizza restaurant owner discovered their €18 margherita was actually losing money through delivery after factoring in platform fees, packaging, and extra labor. Delivery operations create multiple cost layers that aren't immediately visible on your P&L. You need precise calculations to avoid subsidizing delivery orders with dine-in profits.
The hidden costs of delivery
Delivery appears straightforward: prepare food, pack it, hand it off. But each step drains profit that must be recovered through pricing adjustments.
⚠️ Note:
Many restaurants overlook packaging expenses. A €0.30 container per dish can slash margins by 3-5%.
Platform fees: your largest expense
Third-party platforms extract commission from gross sales. These charges fluctuate between 15% and 30% of revenue, based on your agreement terms and order volume.
💡 Example platform fees:
€50.00 order through delivery app:
- Platform commission 25%: €12.50
- Payment processing 2%: €1.00
- Marketing charges 3%: €1.50
Combined fees: €15.00 (30% of order value)
Packaging expenses per order
Each delivery requires protective packaging. Calculate all material costs:
- Entree containers: €0.25 - €0.45 each
- Sauce cups: €0.08 - €0.15 each
- Utensil packets: €0.12 - €0.20 per set
- Napkin bundles: €0.02 - €0.05 per set
- Shopping bags: €0.15 - €0.30 each
- Labels/seals: €0.03 - €0.08 per order
💡 Example packaging breakdown:
Order containing 2 mains plus 1 starter:
- 3 containers @ €0.35: €1.05
- 2 sauce cups @ €0.12: €0.24
- Utensil set: €0.15
- Napkins: €0.03
- Shopping bag: €0.25
- Sealing stickers: €0.05
Total packaging: €1.77 per order
Additional labor expenses
Delivery creates extra workflow steps. Staff must assemble orders, apply labels, and coordinate with drivers. This consumes time and wages.
Allow 3-5 minutes additional labor per order for assembly and coordination. At €15 hourly wages (including benefits), this adds €0.75 to €1.25 per order.
Calculate comprehensive extra costs
From analyzing actual purchasing data across different restaurant types, you'll see delivery costs compound quickly:
💡 Complete cost example:
€50.00 delivery order:
- Platform commission (25%): €12.50
- Packaging materials: €1.77
- Extra labor (4 min @ €15/hour): €1.00
- Payment processing: €1.00
Combined extra costs: €16.27
That's 32.5% of gross sales!
Impact on food cost percentages
These additional expenses inflate your effective food cost. Standard 30% food costs require adjustment for delivery channels.
Revised food cost formula:
Adjusted food cost % = (Ingredients + Packaging) / (Sale price - Platform fees) × 100
⚠️ Note:
Delivery pricing must exceed dine-in rates to preserve margins. Most restaurants boost delivery prices 15-25% above in-house menu pricing.
Compare platform profitability
Different platforms charge varying rates. Analyze based on your typical order size:
- Base commission rates per platform
- Marketing fees and supplementary charges
- Minimum order requirements and their effects
- Volume-based discounts for high-revenue accounts
Tools like KitchenNmbrs track actual platform costs and identify which generates the highest profitability for your operation.
How do you calculate the extra costs of delivery? (step by step)
Gather all platform fees
Check your contracts with Thuisbezorgd, Uber Eats and other platforms. Add up commission, payment costs and marketing fees. This typically becomes 25-35% of your order value.
Calculate packaging costs per order
Add up all packaging materials: containers, pots, cutlery, napkins, bags and stickers. Calculate per average order, not per dish. This often adds up to €1.50-€2.50 per order.
Work out extra staff costs
Measure how much time packing and labeling takes per order. Multiply by your hourly wage including employer contributions. Usually 3-5 minutes extra work per order.
Add all costs together
Platform fees + packaging + extra staff = total extra costs. This is often 30-40% of your order value. Adjust your prices accordingly to remain profitable.
✨ Pro tip
Track your actual platform costs every 30 days and compare them against your pricing structure. Platform rates shift and packaging suppliers adjust prices quarterly, so recalculate your delivery margins monthly.
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 price delivery orders higher than dine-in menu items?
Absolutely - most restaurants increase delivery pricing 15-25% above dine-in rates. Without this adjustment, you'll earn less per dish due to platform commissions and packaging expenses.
How much should I budget for packaging materials per order?
Plan for €1.50 to €2.50 per order covering complete packaging needs. Actual costs depend on dish count and container types you select.
Can I negotiate lower commission rates with delivery platforms?
Yes, higher-volume restaurants often secure reduced rates. Start negotiations around €10,000+ monthly revenue per platform to gain leverage.
📚 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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