Dark kitchen margins get crushed by hidden costs that traditional restaurants never face. Platform fees eat 30% of your revenue while packaging adds unexpected expenses to every single order. Understanding your real profitability means accounting for delivery-specific variables that can make or break your peak hour performance.
Why dark kitchen margins are different
Running a dark kitchen means trading waitstaff costs for platform dependencies. Deliveroo and Uber Eats charge up to 30% commission on every order. But that's just the beginning - packaging expenses pile on costs you'd never encounter in traditional dining.
⚠️ Watch out:
Always calculate with your net revenue after platform fees, not the price the customer pays. Otherwise your margin looks higher than it really is.
The complete cost price for dark kitchen
Dark kitchen costing goes beyond ingredients. You're pricing for survival during transport:
- Ingredients: your standard food cost
- Packaging: containers, lids, cutlery, napkins, bags
- Labels and stickers: for identification and branding
- Extra portioning: sauces separately, garnish that survives transport
💡 Example packaging costs:
Pasta carbonara for delivery:
- Ingredients: €4.20
- Aluminum container + lid: €0.45
- Plastic cutlery set: €0.15
- Napkin + salt/pepper: €0.05
- Delivery bag + sticker: €0.10
Total cost price: €4.95 (was €4.20 for dine-in)
Calculate platform fees correctly
Platform commissions range from 15% to 30% based on your negotiated contract. These fees get deducted from what you receive, not what customers pay.
💡 Example platform fee calculation:
Customer pays €18.50 for your pasta (incl. 9% VAT):
- Customer price excl. VAT: €16.97
- Platform fee (25%): €4.24
- Your revenue: €12.73
- Cost price: €4.95
Real margin: €7.78 (61% of revenue)
Optimize for peak orders
High-volume periods demand menu restructuring. From years of working in professional kitchens, speed trumps complexity during peak hours. Dishes requiring quick prep and reliable transport take priority over high-margin items that slow you down.
- Quick preparation: max 8-10 minutes during peak
- Batch cooking: prep components for quick assembly
- Transport-proof: no dishes that get soggy or go cold
- High turnover: ingredients you use for multiple dishes
💡 Example peak optimization:
Burger menu vs. pasta menu during peak (19:00-21:00):
- Burger: €3.80 cost price, 4 min prep, 40 orders/hour
- Pasta: €4.95 cost price, 8 min prep, 20 orders/hour
- Burger revenue/hour: €340 (40 × €8.50 net)
- Pasta revenue/hour: €255 (20 × €12.75 net)
Burger wins despite lower margin per unit
Break-even calculation for dark kitchen
Your break-even shifts because fixed costs drop (no waitstaff, smaller space) while variable costs climb (platform fees, packaging).
Formula: (Fixed costs per month) / (Average margin per order × number of orders per month)
⚠️ Watch out:
Also count your marketing spending on platforms (promoted listings, ads) as variable costs. These can be 3-8% of your revenue.
How do you calculate the margin on a dark kitchen menu? (step by step)
Calculate your complete cost price including packaging
Add all packaging costs to your ingredient costs: container, lid, cutlery, napkins, bag, stickers. Also extra sauces or garnish that need to be packaged separately. This gives you the real cost price per dish.
Calculate your net revenue after platform fees
Subtract your platform fee from the customer price (excl. VAT). At 25% fee and €16.97 customer price you receive €12.73. This is your real selling price to calculate your margin with.
Determine your margin and optimize for peak volume
Divide your net profit by your net revenue for your margin percentage. Look at which dishes are quick to make and give good margin. Focus on that combination during peak hours for maximum revenue per hour.
✨ Pro tip
Track your actual prep times during Friday and Saturday peak hours (7-9 PM) for 2 weeks straight. Items taking over 12 minutes consistently should get repriced or removed - they're killing your hourly revenue potential.
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
What is a good margin for a dark kitchen after platform fees?
After platform fees and packaging costs, 55-65% gross margin (of your net revenue) is standard. That sounds high, but you have no waitstaff and often lower rent costs.
Should I use different prices per platform?
Yes, that can be smart. Platforms with higher fees you can compensate with slightly higher prices, as long as you stay competitive in your area.
How do I factor marketing costs into my margin?
Count promoted listings and ads as a percentage of your revenue. Standard is 3-8%. Subtract this from your net revenue before you calculate your margin.
Which dishes are most profitable for dark kitchen?
Dishes that are quick to make, transport well and have high margin. Think bowls, wraps, pasta and pizza. Avoid dishes that get soggy or go cold.
How often should I adjust my dark kitchen prices?
Check your margins per dish monthly. Supplier prices and platform fees change regularly. Seasonal ingredients also affect your cost price.
How do delivery distance fees affect my margin calculations?
Some platforms charge distance-based fees that reduce your net revenue on longer deliveries. Factor in your average delivery radius and adjust pricing for orders beyond 2-3km to maintain margins.
📚 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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