Many restaurant owners think takeaway margins are automatically higher because there's no platform commission. But packaging costs can eat into profits more than you'd expect. The real numbers tell a different story about what you actually keep from each order.
What counts for takeaway without a platform?
Direct takeaway orders come with their own cost structure that's quite different from regular dine-in service:
- Packaging costs: containers, bags, cutlery, napkins
- Ingredients: same as with normal service
- Labor: cooking + packing (no table service)
- No platform commission: this saves you 15-30%
💡 Example packaging costs:
Pasta carbonara takeaway:
- Aluminum container: €0.35
- Cardboard bag: €0.15
- Plastic cutlery: €0.08
- Napkins: €0.02
Total packaging: €0.60 per order
The formula for takeaway margin
Your margin calculation needs to account for every packaging element - something I've learned from years of working in professional kitchens where every cent matters:
Margin % = ((Selling price excl. VAT - Ingredient costs - Packaging costs) / Selling price excl. VAT) × 100
💡 Complete calculation:
Pasta carbonara takeaway for €18.50 (incl. 9% VAT):
- Selling price excl. VAT: €18.50 / 1.09 = €16.97
- Ingredients: €5.10
- Packaging: €0.60
- Total costs: €5.70
Margin: ((€16.97 - €5.70) / €16.97) × 100 = 66.4%
Comparison with platform delivery
Direct takeaway typically delivers better margins than third-party platforms, but the difference isn't always as dramatic as you'd think:
- Takeaway yourself: 60-70% margin (after packaging)
- Via platform: 40-55% margin (after commission + packaging)
- Restaurant service: 65-75% margin (no packaging, but table service)
⚠️ Note:
Always calculate with the price excluding VAT. Takeaway has 9% VAT, just like restaurant service. Don't forget to include all packaging materials.
What if you also deliver without a platform?
Self-delivery adds another layer of costs that can quickly erode your margins:
- Fuel/electricity: €0.30-0.50 per km
- Delivery driver wage: portion of trip allocated to order
- Vehicle wear and tear: often €0.10-0.20 per km
💡 Delivery costs example:
Delivery within 3 km (6 km round trip):
- Fuel: 6 km × €0.40 = €2.40
- Delivery driver: 20 minutes × €12/hour = €4.00
- Wear and tear: 6 km × €0.15 = €0.90
Total delivery costs: €7.30 per trip
Determining minimum order amounts
Use your cost calculations to set profitable minimum order thresholds. Many restaurants get this wrong and lose money on small orders:
Break-even order amount = (Fixed costs per order) / (Average margin % / 100)
With your own delivery, you'll need at least €15-25 per order to stay profitable. Tools like KitchenNmbrs can help track these numbers across different order types.
How do you calculate the margin on takeaway? (step by step)
Calculate selling price excluding VAT
Divide your takeaway price by 1.09 (for 9% VAT). A pasta dish of €18.50 becomes €18.50 / 1.09 = €16.97 excl. VAT. This is your basis for the margin calculation.
Add up all costs
Ingredients + packaging costs = total direct costs. Don't forget containers, bags, cutlery or napkins. Add up everything precisely that you spend extra on that takeaway order.
Calculate the margin percentage
Formula: ((Selling price excl. VAT - Total costs) / Selling price excl. VAT) × 100. A healthy margin for takeaway is between 60-70% after all costs.
✨ Pro tip
Calculate margins on your top 3 takeaway items from last month's sales data. If any dish drops below 58% margin after packaging costs, either raise the price by €1.50 or switch to cheaper containers.
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?
No, always calculate with the price excluding VAT. Takeaway has 9% VAT, so divide your menu price by 1.09 to get the price excl. VAT.
Which packaging costs should I include?
Everything that's extra for takeaway: containers, bags, cutlery, napkins, stickers, and any additional insulation material. Add up the small things too - they add up quickly.
Is takeaway without a platform always more profitable than via Thuisbezorgd?
Usually yes, because you don't pay a 15-30% commission. But you also miss their marketing and reach. It depends on how many extra orders you can generate yourself.
Can I use the same prices as for restaurant service?
You can, but check if your margin still works out with the extra packaging costs. Some restaurants charge €1-2 extra for takeaway to compensate for this.
How often should I update my packaging costs?
Check this every quarter or when you switch suppliers. Packaging prices can fluctuate significantly, especially for cardboard and plastic materials.
What's the break-even point for self-delivery orders?
Most restaurants need €15-25 minimum order value to cover delivery costs and maintain profitability. Calculate your specific break-even using your actual fuel, labor, and vehicle costs.
Should I track margins differently for weekend vs weekday takeaway?
Yes, weekend orders often have higher labor costs due to overtime rates, and packaging suppliers may charge more for weekend deliveries. Track them separately for accurate pricing.
📚 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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