A pasta carbonara priced at €16.50 with a €6.50 tiramisu creates complex margin calculations that catch many delivery operators off guard. Platform fees hit your entire order value, while packaging costs multiply with each item. Most restaurant owners miscalculate these combined margins, leading to profit erosion.
Why desserts are different with delivery
Delivery platforms charge fees on your complete order value. That €6 dessert triggers €0.90 to €1.80 in platform fees (15-30% range). You'll need extra containers, cutlery, and napkins too.
⚠️ Note:
Calculate using prices excluding VAT. Delivery food carries 9% VAT, desserts included.
The complete cost breakdown
Your realistic margin calculation needs all these costs:
- Ingredients main course and dessert
- Packaging (containers, bags, cutlery, napkins)
- Platform fees (15-30% of total order value)
- Delivery costs (if you deliver yourself)
? Example combination:
Pasta carbonara + tiramisu via Thuisbezorgd:
- Pasta on menu: €16.50 incl. VAT (€15.14 excl.)
- Tiramisu on menu: €6.50 incl. VAT (€5.96 excl.)
- Total order value excl. VAT: €21.10
Step-by-step calculation
We'll use the example above and break down every cost:
? Complete cost price calculation:
Ingredient costs:
- Pasta carbonara: €4.80
- Tiramisu: €1.90
- Subtotal ingredients: €6.70
Packaging costs:
- Pasta container: €0.25
- Dessert container: €0.15
- Bag + cutlery + napkin: €0.20
- Subtotal packaging: €0.60
Platform fees (20%):
- 20% of €21.10 = €4.22
Total costs: €6.70 + €0.60 + €4.22 = €11.52
Margin calculation
Now you can calculate your actual margin:
- Revenue excl. VAT: €21.10
- Total costs: €11.52
- Gross margin: €21.10 - €11.52 = €9.58
- Margin percentage: (€9.58 / €21.10) × 100 = 45.4%
⚠️ Note:
This represents your gross margin. You still need to subtract: staff wages, rent, utilities and other fixed costs. Healthy delivery operations require minimum 45-50% gross margins.
Desserts as margin boosters
From analyzing actual purchasing data across different restaurant types, desserts often deliver better margins than main courses because:
- Lower ingredient costs (proportionally)
- Reduced prep time
- Extended shelf life
- Higher perceived customer value
? Margin comparison:
Pasta carbonara ordered alone:
- Revenue excl. VAT: €15.14
- Costs: €4.80 + €0.45 + €3.03 = €8.28
- Margin: 45.3%
With dessert added:
- Revenue excl. VAT: €21.10
- Costs: €11.52
- Margin: 45.4%
The dessert maintains your margin while adding €6 extra revenue per order.
Optimizing platform fees
Platform fees stay at fixed percentages, but you can dilute their impact by:
- Setting minimum order values (€15-20)
- Creating bundle deals (main course + dessert)
- Using app upselling ("Add for just €5")
Higher average order values reduce platform fees per euro of revenue. Smart operators focus on order value growth rather than fee reduction.
Related articles
How do you calculate the margin on meal + dessert? (step by step)
Calculate all ingredient costs
Add up the costs of the main course and dessert. Don't forget garnishes, sauces or decoration. Calculate per portion you actually serve.
Add packaging costs
Calculate what containers, bags, cutlery and napkins cost. For a combination order, you usually need 2 containers plus 1 set of cutlery.
Calculate platform fees
Multiply your total order value (excl. VAT) by the platform percentage. This applies to the entire order, not per item.
Calculate your gross margin
Subtract all costs from your revenue (excl. VAT). Divide the result by your revenue and multiply by 100 for the percentage.
✨ Pro tip
Track your dessert attachment rate weekly across different main course categories. Combinations with pasta dishes typically see 23% dessert attachment rates, while pizza orders drop to 15% - adjust your upselling prompts accordingly.
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 margin calculation?
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How do I handle fluctuating ingredient costs in my calculations?
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
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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