Picture this: your restaurant gets a €500 catering order and a €120 table booking on the same day. Which one actually puts more money in your pocket? The answer isn't as obvious as you'd think.
The difference in cost structure
A catering delivery order appears more profitable since you skip table service costs. But hidden expenses can slash your margins faster than you'd expect.
💡 Example catering delivery order:
Corporate lunch for 20 people, €25 per person = €500 order value
- Platform fee (20%): €100
- Packaging costs: €35
- Delivery costs: €15
- Food cost (30%): €150
Net revenue: €200 of €500 (40% margin)
💡 Example restaurant booking:
Table of 4 people, average bill €120
- Food cost (30%): €36
- Table service (2 hours × €15): €30
- Other operational costs: €15
Net profit: €39 of €120 (32.5% margin)
Calculate platform fees correctly
Delivery platforms charge between 15-30% of your total order value, VAT included. This percentage depends entirely on your negotiated contract terms.
⚠️ Note:
Platform fees get calculated on VAT-inclusive prices, but you'll measure margins excluding VAT. This amplifies how platform fees impact your actual profitability.
Here's the formula for your actual revenue after platform fees:
Net revenue = (Order value incl. VAT × (100% - Platform fee %)) / 1.09
Include packaging costs
Catering delivery requires extra packaging that restaurant service doesn't need:
- Disposable containers: €0.50 - €1.50 per portion
- Cutlery and napkins: €0.20 per set
- Carry bags: €0.30 - €0.50 per order
- Insulated bags for hot dishes: €2-5 per order
Add these expenses to your food cost for the true cost price per portion.
Delivery and logistics costs
Even when platforms handle delivery, you'll face additional expenses:
- Extra staff for packing and preparation
- Longer prep time (everything must be ready simultaneously)
- Quality loss during transport (complaint and return costs)
💡 Calculation example total margin:
Catering order €300 incl. VAT via Thuisbezorgd
- Platform fee 25%: €75
- Net revenue: €225 / 1.09 = €206.42 excl. VAT
- Food cost + packaging: €90
- Extra staff: €25
Net profit: €91.42 (44% of excl. VAT revenue)
When catering delivery becomes more profitable
Despite extra costs, catering delivery can outperform restaurant service because:
- Higher average order value per customer
- More efficient kitchen planning (large batches)
- No table service or dishwashing costs
- Lower overhead (less space, fewer staff)
After managing kitchen operations for nearly a decade, I've found the break-even point typically sits around €150-200 minimum order value for catering delivery.
How do you calculate the margin per order type?
Calculate your net revenue after platform fees
Subtract the platform fee from your order value and divide by 1.09 for the revenue excluding VAT. For a €300 order with 25% platform fee: (€300 - €75) / 1.09 = €206.42 excl. VAT.
Add up all extra costs
Calculate food cost, packaging costs, delivery costs and extra staff together. For catering also add logistics costs such as extra preparation time and packing work.
Compare the net profit per type
Subtract all costs from your net revenue. Divide the result by the net revenue for your profit margin percentage. Compare this between catering delivery and restaurant service to see which generates more.
✨ Pro tip
Track your actual profit per platform over 30-day periods, not just order volume. Focus marketing spend on whichever platform delivers the highest net profit per order.
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 delivery versus restaurant?
Absolutely. Most restaurants add 10-20% to delivery orders, covering platform fees and packaging costs. Customers accept this premium because they're paying for convenience.
How do I factor packaging costs into my menu price?
Calculate all packaging costs per portion and add them to your food cost. If a dish normally costs €8 to make, it becomes €9.20 with €1.20 packaging. Price accordingly.
What's a realistic margin for catering delivery?
Expect 35-45% net margins for catering delivery versus 30-40% for restaurant service. Platform fees hurt, but higher order values often compensate for the extra costs.
When does catering delivery beat restaurant profitability?
Orders above €150-200 usually tip the scales toward delivery profitability. Large batch efficiency and eliminated table service start outweighing platform fees and packaging costs at this threshold.
📚 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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