Most restaurants struggle with thin delivery margins, yet some operators consistently hit 40%+ profit on every order. The difference? They understand how minimum orders spread fixed costs across higher order values. Platform fees stay proportional, but packaging and processing costs get diluted.
Why minimum orders affect your margin
Delivery creates different cost structures than dine-in service. Platform fees (15-30%), packaging expenses, and processing costs chip away at your bottom line. But here's what changes the game: a minimum order spreads these fixed costs across more revenue.
💡 Example without minimum:
Order €15 via Thuisbezorgd:
- Order value: €15.00
- Platform fees (25%): €3.75
- Packaging: €0.80
- Food cost (30%): €4.50
Net revenue: €15 - €3.75 - €0.80 - €4.50 = €5.95 (39.7%)
The impact of a minimum order
Set a €25 minimum, and you're forcing customers to add more items. This doesn't just increase revenue - it fundamentally changes your cost structure per order.
💡 Example with €25 minimum:
Order €25 via Thuisbezorgd:
- Order value: €25.00
- Platform fees (25%): €6.25
- Packaging: €1.20
- Food cost (30%): €7.50
Net revenue: €25 - €6.25 - €1.20 - €7.50 = €10.05 (40.2%)
Calculate your break-even minimum amount
You need to know your exact break-even point before setting any minimum. This calculation shows you where profit actually starts.
Formula:
Minimum amount = Fixed costs per order / (1 - Food cost% - Platform fees%)
💡 Break-even calculation:
Fixed costs per order: €2.00 (packaging + your time)
Variable costs: 30% food cost + 25% platform = 55%
Minimum amount: €2.00 / (1 - 0.55) = €4.44
Everything above €4.44 covers your costs. For meaningful profit, most operators set €20-30 minimums.
⚠️ Note:
Set your minimum too high and you'll lose orders entirely. Test different thresholds and track order frequency closely. Sometimes lower minimums with higher volume beat aggressive thresholds.
Include packaging costs in your cost price
Packaging costs vary dramatically by order size and dish type. Don't treat them as afterthoughts.
- Plastic containers: €0.15-0.40 per unit
- Cardboard boxes: €0.20-0.60 per unit
- Sauce containers: €0.05-0.10 per unit
- Cutlery and napkins: €0.10-0.15 per person
- Carry bags: €0.05-0.15 per order
Add these to your food costs for accurate margin calculations. Small amounts add up fast across hundreds of orders.
Monitor your figures per platform
Each platform charges different fees and has unique promotion structures. From tracking this across dozens of restaurants, the variance in actual costs can be shocking - sometimes 8-10 percentage points between platforms.
💡 Platform comparison:
- Platform A: 25% costs, minimum €20 → 40% net margin
- Platform B: 30% costs, minimum €25 → 38% net margin
- Own website: 3% payment fees, minimum €15 → 65% net margin
Tools like KitchenNmbrs let you track actual margins per platform and dish, factoring in all packaging and commission costs automatically.
How do you calculate the margin on delivery dishes? (step by step)
Gather all costs per order
Note your platform fees (usually 15-30%), packaging costs per dish and any delivery costs. Also add small items like cutlery, napkins and carry bags.
Calculate your food cost including packaging
Add packaging costs to your normal ingredient costs. Calculate this percentage of your selling price excluding VAT (9% for food).
Subtract all costs from your order value
Order value minus platform fees minus packaging costs minus food cost = your net margin. Divide this by the order value for your margin percentage.
✨ Pro tip
Track your top 5 combo orders over the next 30 days - customers hitting your minimum often follow predictable patterns. Create menu bundles around these combinations to boost average order value without raising the minimum threshold.
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 delivery margin calculation?
Always calculate with prices excluding VAT. Food has 9% VAT, so a dish of €18.50 is €16.97 excluding VAT. Calculate your food cost and margin based on that amount.
What is a realistic margin for delivery dishes?
Due to platform fees, your net margin drops compared to dine-in service. Target 35-45% net margin for delivery, compared to 65-75% for direct restaurant sales.
Can I set different minimums per platform?
Absolutely, and you should. Each platform has different fee structures and customer behaviors. You might set €20 on Thuisbezorgd and €25 on Uber Eats based on their respective costs and your performance data.
📚 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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