Adding desserts and drinks can boost delivery margins by 15-40% compared to main courses. These items typically carry food costs of 15-25% versus 28-35% for entrees. But packaging expenses and platform fees change the math significantly.
Why desserts and drinks boost your margins
Most desserts and drinks outperform main courses on profitability. Food costs usually fall between 15-25%, while entrees hover around 28-35%. They also bump up average order values without adding delivery fees.
💡 Example:
Main course: €18.50 (food cost 32%)
- Tiramisu: €6.50 (food cost 22%)
- Soft drink: €3.50 (food cost 18%)
Order value jumps from €18.50 to €28.50 (+54%)
Calculate true costs per item
Delivery changes everything - you're not just paying for ingredients anymore. Each dessert needs its own container, drinks require holders or extra bags. These costs add up fast.
💡 Tiramisu breakdown:
- Ingredients: €1.20
- Dessert container: €0.15
- Spoon: €0.05
- Extra bag: €0.08
Total costs: €1.48 on €6.50 = 22.8% food cost
Factor in platform commission fees
Delivery platforms grab 15-30% commission from your total order. Higher order values mean bigger absolute losses to these fees. But the math still works in your favor most of the time.
⚠️ Note:
Bigger orders = bigger platform fees. Always include this in your margin calculations.
The margin impact formula
Here's how to calculate what these add-ons actually deliver:
Extra margin = (Selling price - Costs - Platform fee) × Units sold
💡 Real calculation:
Tiramisu €6.50 (25% platform fee):
- Selling price: €6.50
- Costs: €1.48
- Platform fee: €1.63
- Net margin: €3.39 per unit
Sell 50 weekly: €3.39 × 50 × 52 = €8,814 extra annually
Pick the most profitable mix
Focus on items delivering the strongest margin combination. Based on real restaurant P&L data, these typically include:
- Beverages: Sodas, water, juices (food cost 15-20%)
- Simple desserts: Ice cream, brownies, tiramisu (food cost 20-25%)
- Hot drinks: Coffee, tea - excellent margins, minimal packaging
Skip complicated desserts requiring special containers or refrigerated transport.
Monitor your performance
Track which desserts and drinks customers actually order. Push marketing toward your most profitable options. Tools like KitchenNmbrs can help you monitor real margins per item, including those packaging expenses.
How do you calculate the margin impact? (step by step)
List all costs
Note ingredient costs, packaging costs (containers, spoons, bags) and any extras like napkins or sauces. Add everything up for the total cost per item.
Calculate net margin per item
Subtract your total costs and platform fee (usually 15-30% of selling price) from your selling price. This is your real margin per sold item.
Project on annual basis
Estimate how many units you sell per week and multiply by 52 weeks. This shows you the total annual impact of adding desserts and drinks to your menu.
✨ Pro tip
Test exactly 3 desserts and 4 drinks for the first 6 weeks, then double down on your top 2 performers in each category. Fewer options boost conversion rates while keeping inventory costs manageable.
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 include VAT in my margin calculation for delivery?
Always calculate using prices excluding VAT. For food delivery that's 9% in most markets. Divide your menu price by 1.09 to get the VAT-free amount for accurate margin calculations.
Which desserts deliver the highest margins for delivery?
Simple options like brownies, ice cream and tiramisu perform exceptionally well. They carry low ingredient costs (15-25%) and need relatively inexpensive packaging. Avoid anything requiring special containers.
How often should I adjust dessert and drink prices?
Review margins monthly at minimum. If ingredient or packaging costs climb, adjust prices immediately to protect your target margins. Don't let costs erode profitability.
Are drinks always more profitable than desserts?
Usually, yes - drinks often run 15-20% food cost versus 20-25% for desserts. But watch packaging expenses carefully, especially for heavy beverages that might trigger extra delivery charges.
📚 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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