While food trucks thrive on low overhead and direct customer interaction, delivery concepts operate in a completely different financial landscape. Platform fees, packaging expenses, and commission structures create unique cost challenges that can blindside unprepared operators. Understanding these margin calculations becomes essential for maintaining profitability across both channels.
The unique cost structure of delivery
Delivery operations carry fundamentally different expenses than your mobile food truck. Platforms like Thuisbezorgd or Uber Eats extract 15-30% of every order value. Beyond that, you're absorbing packaging expenses that simply don't exist with truck service.
💡 Example cost structure:
Pizza order for €18.50 (incl. 9% VAT):
- Net order value: €16.97
- Platform fee (25%): €4.24
- Packaging: €0.65
- Ingredients: €5.10
Net revenue: €6.98 (41% of gross order value)
Step 1: Calculate your total costs per order
Four distinct cost components demand your attention:
- Ingredient costs: Identical to your food truck operations
- Packaging costs: Containers, bags, labels, utensils
- Platform fee: 15-30% commission on order totals
- Delivery expenses: Only if handling your own logistics
⚠️ Note:
Platform commissions get calculated on gross order values including VAT. This inflates their true cost beyond advertised percentages.
Step 2: Calculate your net margin
Your margin represents what survives after covering all expenses. Use this formula:
Net margin = (Net revenue - Total costs) / Gross order value × 100
💡 Example calculation:
Burger menu €22.00 (incl. VAT):
- Gross order value: €22.00
- Platform fee (25%): €5.50
- Ingredients: €6.80
- Packaging: €0.85
- Total costs: €13.15
Net margin: (€22.00 - €13.15) / €22.00 × 100 = 40.2%
Differences with your food truck operation
Delivery profitability diverges sharply from your truck's economics:
- Compressed margins: Platform commissions consume 15-30% immediately
- Elevated minimum thresholds: Small orders become financially destructive
- Eliminated staffing costs: Partially offsets commission expenses
- Added packaging burden: New expense category absent from truck operations
Most kitchen managers discover too late that their food truck pricing strategy fails catastrophically in the delivery space - platform fees can transform profitable items into loss leaders overnight.
Optimization for better margins
Profitability requires strategic adjustments:
💡 Practical tips:
- Increase delivery prices 10-15% above truck pricing for commission recovery
- Establish €15-20 minimum orders to eliminate margin-destroying small purchases
- Source cost-effective packaging without compromising presentation
- Prioritize low-cost dishes that maintain quality during transport
Administration and tracking
Maintain completely separate financial records for delivery versus truck operations. These represent distinct business models with incompatible margin structures. Track weekly metrics: average order values, commission rates, and per-order profitability.
Food cost calculators like KitchenNmbrs can isolate packaging expenses per dish and calculate net margins after platform deductions automatically.
How do you calculate the margin on delivery? (step by step)
Gather all costs per order
Add up: ingredient costs + packaging costs + platform fee (usually 15-30% of order value). Don't forget small items like sauce containers, napkins and plastic cutlery.
Calculate your net revenue
Subtract all costs from your gross order value. This is what actually remains. Note: platform fees are calculated on the gross price including VAT.
Determine your margin percentage
Divide your net revenue by the gross order value and multiply by 100. A healthy margin for delivery is between 35-45% due to higher costs.
✨ Pro tip
Monitor your average order value across platforms every 2 weeks - if it drops below €18, immediately adjust your minimum order requirements or restructure menu pricing to maintain delivery profitability.
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 healthy margin for delivery concepts?
A net margin of 35-45% represents industry standard for delivery operations. This sits below traditional restaurant margins due to platform commissions and packaging expenses, but remains viable for supplemental income.
Should I charge different prices for delivery than at my food truck?
Absolutely - most operators increase delivery prices by 10-15% to offset platform fees. Customers expect this pricing difference and accept it as standard practice across delivery platforms.
How do I prevent small orders from ruining my margin?
Implement minimum order values of €15-20 across all platforms. Small orders carry disproportionate fixed costs for packaging and processing that eliminate profitability entirely.
Which dishes are most profitable for delivery?
Focus on low food-cost items like pizza, pasta, and rice-based dishes that transport well. Avoid items requiring multiple containers or those that deteriorate during delivery.
How should I track delivery performance separately from truck sales?
Treat delivery as an independent profit center with dedicated cost accounting. Many operators use specialized apps to monitor both channels with separate margin calculations and performance metrics.
Do platform fees apply to the full order value including VAT?
Yes, platforms calculate commissions on gross order totals including VAT, making their true cost higher than advertised percentages. This significantly impacts margin calculations and pricing strategies.
📚 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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