Platform fees are like a hungry middleman sitting between you and your customers. Thuisbezorgd and Uber Eats charge 15-30% commission, while your own website usually only has 2-4% payment costs. You need to calculate exactly how much this difference affects your bottom line.
Why this difference hits so hard
Platform orders don't just cost you higher commission. They also drain your profits through extra packaging costs and marketing fees. Your own website keeps you in the driver's seat - you control the margins.
💡 Example comparison:
Margherita Pizza for €16.50 (incl. 9% VAT)
- Selling price excl. VAT: €15.14
- Ingredient costs: €4.50
- Packaging costs: €0.80
Own website:
- Payment costs (3%): €0.45
- Net revenue: €15.14 - €4.50 - €0.80 - €0.45 = €9.39
Platform (25% commission):
- Platform fee: €3.79
- Net revenue: €15.14 - €4.50 - €0.80 - €3.79 = €6.05
Difference per order: €3.34 less via platform
The sneaky costs platforms don't advertise
Commission is just the tip of the iceberg. These hidden fees can push your costs even higher:
- Marketing fees: Extra promotion on the platform costs an additional 2-5%
- Premium packaging: Platforms often demand sturdier packaging that costs more
- Small order penalties: Some platforms charge extra fees for orders under certain amounts
- Rush hour surcharges: During peak times, additional fees can apply
⚠️ Note:
Platform fees get calculated on your total order value including VAT, not your net revenue. This makes them hit harder than the percentage suggests.
Your margin calculation formula
To see the real impact, calculate your net margin per channel. This mistake costs the average restaurant EUR 200-400 per month because they don't track channel profitability properly.
Formula:
Net margin = (Selling price excl. VAT - Ingredient costs - Packaging - Channel costs) / Selling price excl. VAT × 100
💡 Calculation for €100 revenue:
At €100 revenue per day (excl. VAT):
- Own website: €100 - €30 food - €5 packaging - €3 payment = €62 net
- Platform (25%): €100 - €30 food - €8 packaging - €25 commission = €37 net
Difference: €25 per day = €750 per month
Fighting back with smart pricing
Most successful restaurants adjust their strategy by channel:
- Platform markup: Price items 10-15% higher on delivery platforms
- Value bundles: Push higher order values through combo deals
- Direct order incentives: Offer discounts for website orders
Finding your break-even point
Calculate the minimum order size that makes platforms worthwhile:
Minimum order value = (Fixed costs per order) / (Own website margin % - Platform margin %)
💡 Break-even example:
If you have €3 fixed costs per order:
- Own website margin: 40%
- Platform margin: 20%
- Difference: 20 percentage points
Break-even: €3 / 0.20 = €15 minimum order value
How do you calculate the margin difference? (step by step)
Gather all costs per channel
Note for both channels: ingredient costs, packaging costs, and channel costs (commission vs. payment costs). Don't forget extra platform fees like marketing or peak hour charges.
Calculate net revenue per order
Subtract all costs from your selling price (excl. VAT). Formula: Selling price excl. VAT - Ingredients - Packaging - Channel costs = Net revenue per order.
Calculate the difference on a monthly basis
Multiply the difference per order by your average number of orders per month. This gives you the total impact on your monthly revenue and helps with strategic decisions.
✨ Pro tip
Run a 30-day comparison of your top 8 menu items across both channels. You'll often find that items with longer shelf life or simpler packaging perform much better on platforms than delicate dishes that require expensive containers.
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
Can I legally charge different prices on delivery platforms?
Yes, absolutely. Most restaurants price their items 10-15% higher on platforms to offset commission costs. Customers generally accept this as standard practice.
What's a realistic platform commission to use in calculations?
Plan for 20-25% average commission across Thuisbezorgd and Uber Eats. Your actual rate depends on your contract terms and location, but this range works for most planning purposes.
How do I make platforms less expensive for my business?
Focus on pushing up your average order value through strategic bundling and upselling. Once orders hit €25-30, the commission impact becomes more manageable relative to your fixed costs.
Should VAT be included in my margin calculations?
Always work with prices excluding VAT for accurate margin analysis. Since platforms calculate commission on VAT-inclusive totals, this makes their fees relatively more expensive than they appear.
Are platforms ever actually worth the lower margins?
Platforms work as customer acquisition tools - think of them as paid marketing channels. The reduced margin is your cost for reaching new customers who might become direct order customers later.
What order frequency makes platform costs worthwhile?
If platform customers order at least twice per month and you convert 15-20% to direct orders within six months, the customer lifetime value usually justifies the initial lower margins. Track your conversion rates to verify this works for your business.
📚 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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