Most restaurant owners think delivery margins work the same as dine-in - they don't. Platform fees eat into revenue while packaging adds hidden costs, but extra snacks can actually boost your bottom line. Here's how to calculate what you're really earning.
Why delivery margin is different
Delivery throws your usual cost structure out the window. You're dealing with expenses that don't exist in your dining room:
- Platform fees: 15-30% of your order value
- Packaging costs: containers, bags, stickers, cutlery
- Extra snacks: often higher margin than main courses
- No table service: saves staff, but costs platform fee
💡 Example:
Order of €45 via Thuisbezorgd:
- Main course: €28.00
- Side dish: €8.50
- Drink: €3.50
- Snacks: €5.00
Platform fee (25%): €11.25
Net receipt: €33.75
Calculation per item
Start by breaking down each component of your order. Every item carries different cost structures and margins:
Main course margin:
- Ingredients + packaging (large container €0.35)
- Selling price minus platform fee
- VAT: 9% on food
💡 Example main course:
- Pasta carbonara: €28.00 menu price
- Platform fee (25%): €7.00
- Net receipt: €21.00
- Excl. VAT: €19.27
- Ingredients: €6.50
- Packaging: €0.35
- Total costs: €6.85
Margin: €19.27 - €6.85 = €12.42 (64.5%)
Snacks margin:
Here's where things get interesting. Snacks typically deliver much higher margins because:
- Low ingredient costs (fries, sauce)
- Small packaging (€0.15)
- Impulse purchase (less price sensitive)
💡 Example snacks:
- Fries: €5.00 menu price
- Platform fee (25%): €1.25
- Net receipt: €3.75
- Excl. VAT: €3.44
- Ingredients: €0.80
- Packaging: €0.15
- Total costs: €0.95
Margin: €3.44 - €0.95 = €2.49 (72.4%)
Total order margin
Now combine all individual margins and divide by your total net receipt:
Formula:
Total margin % = (Sum of all margins / Total net receipt) × 100
💡 Example total order:
- Main course margin: €12.42
- Side dish margin: €4.20
- Drink margin: €2.10
- Snacks margin: €2.49
Total margin: €21.21
Net receipt: €33.75
Order margin: 62.8%
⚠️ Note:
Always calculate using your net receipt (after platform fee), not the menu price. Otherwise, your margin calculations will be misleadingly low.
Snacks as margin booster
Extra snacks can transform your order profitability in ways most owners don't realize:
- High margin: often 70%+ on fries, sauces, drinks
- Low costs: few ingredients, cheap packaging
- Easy upsell: "Would you like fries with that?"
An order of €30 without snacks frequently delivers lower total margin than an order of €35 with snacks. Not tracking this properly is a mistake that costs the average restaurant EUR 200-400 per month in lost profit opportunities.
Platform fee impact
Different platforms charge different rates, which directly affects your calculations:
- Thuisbezorgd: 20-30% (depending on contract)
- Uber Eats: 15-30%
- Own delivery: 0% platform fee, but delivery costs
Higher platform fees make snacks even more critical for maintaining profitability.
Don't forget packaging costs
Many restaurant owners completely overlook packaging in their margin calculations:
- Large container: €0.30-0.50
- Small container: €0.15-0.25
- Bag + napkin: €0.10-0.15
- Cutlery set: €0.05-0.10
⚠️ Note:
An order with 4 items can easily cost €1.50 in packaging. Over a full year, this adds up to thousands of euros in hidden costs.
How do you calculate the margin on delivery orders? (step by step)
Calculate net receipt per item
Subtract the platform fee from each menu price. This is what you actually receive. Then convert to excl. VAT (divide by 1.09 for food).
Add up all costs per item
Ingredient costs plus packaging costs per item. Don't forget sauces, garnishes, or extras that go on the plate.
Calculate margin per item and total
Subtract costs from net receipt per item. Add up all margins and divide by total net receipt for your order margin percentage.
✨ Pro tip
Track your snack attachment rate weekly - restaurants that sell snacks with 65% of main courses see 8-12% higher overall margins than those hitting only 40% attachment rates.
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 using prices excluding VAT. Food carries 9% VAT, so divide your menu price by 1.09. Platform fees get deducted from the VAT-inclusive price.
Are snacks really that profitable with delivery?
Absolutely - snacks often deliver 70%+ margins because ingredient costs stay low while packaging remains cheap. They can boost your total order profitability beyond what main courses achieve alone.
How often should I check my delivery margins?
Review your top-selling combinations monthly at minimum. Platform fees and ingredient prices shift regularly, so margins can erode without warning.
What if my platform fee rises to 30%?
Higher platform fees make snacks and upsells absolutely critical for survival. Consider adjusting menu prices or raising minimum order values to compensate.
Should I track packaging costs separately?
Yes, packaging typically represents 5-10% of delivery costs. Track each container type, bag, and cutlery piece separately and include everything in your cost calculations.
Do combo deals actually improve my margins?
Combo deals work when they include high-margin items like fries or drinks. A €32 combo with sides often outperforms a €28 main course alone because the extras carry much better 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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