Most ghost kitchen owners think platform fees are just another small expense—but they're actually eating 15-30% of every order. The brutal reality? Many dark kitchen entrepreneurs calculate profits without properly accounting for these hefty platform costs and wonder why their bank account doesn't match their spreadsheet. Here's how to calculate your real net margin.
What is net margin for a ghost kitchen?
Net margin shows you what percentage of revenue actually stays in your pocket after every cost gets paid. Ghost kitchens face unique expenses: ingredient costs, packaging, platform fees, rent, staff, plus operational overhead.
💡 Example:
Ghost kitchen with €50,000 monthly revenue:
- Revenue: €50,000
- Food cost (30%): €15,000
- Packaging (3%): €1,500
- Platform costs (25%): €12,500
- Rent + utilities: €3,000
- Staff: €8,000
- Other costs: €2,000
Net profit: €8,000 = 16% net margin
Delivery platform costs: the profit killer
Platform commissions vary wildly depending on your deal and service level. Here's what you're really paying:
- Thuisbezorgd: 13-25% commission + marketing fees
- Uber Eats: 15-30% commission based on service package
- Deliveroo: 20-35% commission with delivery included
- Own delivery: 0% commission, but you cover delivery wages
I've seen this mistake cost the average restaurant EUR 200-400 per month—operators who don't track platform-specific margins and keep pushing orders through their most expensive channels.
⚠️ Note:
Platform costs hit your order value including VAT, while food costs are calculated excluding VAT. This mismatch can throw off your entire calculation if you're not careful.
Packaging costs: the hidden expense
Delivery packaging adds up faster than most operators realize. Budget 2-4% of revenue, but complex menus can push this higher:
- Basic packaging: €0.30-0.50 per order
- Premium packaging: €0.80-1.50 per order
- Complex menus: €1.00-2.00 per order (multiple containers)
💡 Example:
Asian fusion ghost kitchen, average order €22:
- 2 main course containers: €0.60
- 1 rice container: €0.20
- Sauce containers: €0.30
- Bag + stickers: €0.15
- Cutlery: €0.05
Total packaging: €1.30 = 5.9% of order value
The net margin formula
Calculate your real net margin with this formula:
Net margin % = ((Revenue - All costs) / Revenue) × 100
Your 'All costs' must include:
- Ingredient costs (food cost)
- Packaging costs
- Delivery platform costs
- Rent and utilities
- Staff costs
- Other operational costs
Ghost kitchen margin benchmarks
Net margins vary significantly by concept type:
- Fast food concepts: 12-18% net margin
- Casual dining delivery: 8-15% net margin
- Premium/healthy concepts: 15-22% net margin
- Multi-brand kitchens: 10-16% net margin
⚠️ Note:
Net margins below 8% spell trouble—you're likely losing money after taxes and unexpected expenses. Time to reassess your cost structure and platform strategy.
Tracking tools for margin calculation
Food cost calculators help you track expenses centrally and calculate net margins automatically. These tools account for packaging costs per dish and let you model different platform commission scenarios.
How do you calculate the net margin of your ghost kitchen?
Gather all cost items
Note your monthly revenue and all costs: ingredients, packaging, platform commissions, rent, staff, and other costs. Calculate platform costs as a percentage of your gross revenue.
Add up all costs
Sum all cost items into one total amount. Check that you haven't forgotten anything, especially packaging costs which are often underestimated with delivery.
Calculate your net margin
Subtract all costs from your revenue and divide by your revenue. Multiply by 100 for the percentage. A healthy ghost kitchen has a minimum of 10-12% net margin.
✨ Pro tip
Track your net margin by platform every 2 weeks—one platform usually delivers 3-5% higher margins than others, which should guide where you invest your limited marketing budget.
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's a realistic net margin target for ghost kitchens?
Aim for 10-18% depending on your concept. Fast food concepts typically hit 12-18%, while premium concepts can reach 15-22% through higher pricing power.
How do I calculate weighted platform costs across multiple apps?
Calculate based on revenue distribution per platform. If 60% comes through Thuisbezorgd (20% commission) and 40% through Uber Eats (25%), your weighted average commission is 22%.
Should VAT be included in net margin calculations?
Always calculate excluding VAT for accuracy. Platform fees are charged on VAT-inclusive amounts, so be careful not to double-count this in your calculations.
At what point is my ghost kitchen actually losing money?
If net margins consistently fall below 8%, you're probably unprofitable after taxes and unexpected costs. This is your red flag to restructure costs or pricing immediately.
Which platform costs hurt margins most?
Deliveroo typically charges the highest commissions (20-35%), while Thuisbezorgd can be more reasonable (13-25%). But marketing fees and service charges can push any platform's real cost much higher.
How often should I recalculate my net margins?
Weekly minimum, but daily if you're optimizing. Platform mix changes, seasonal ingredient costs fluctuate, and promotional pricing all impact your real margins constantly.
Can packaging costs be reduced without hurting quality?
Focus on right-sizing containers and eliminating unnecessary items like extra napkins or cutlery. Bulk purchasing and supplier negotiations can cut packaging costs by 15-25% without quality loss.
📚 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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