Five years back, delivery made up maybe 10% of restaurant revenue – now it can make or break your entire operation. I've watched too many owners struggle because they couldn't pinpoint their delivery dependency. This single metric reveals your business vulnerability and growth opportunities.
Why your delivery percentage matters
Your delivery percentage shows exactly how much you depend on platforms like Thuisbezorgd and Uber Eats. Hit 60% or higher? You're in dangerous territory – one policy shift could crush your cash flow. Sitting below 15%? You're missing out on revenue that your competitors are grabbing.
💡 Example:
Restaurant De Smaak has these figures for March:
- Total revenue March: €45,000
- Delivery revenue March: €18,000
Delivery percentage: (€18,000 / €45,000) × 100 = 40%
What counts as delivery revenue
Count every euro flowing through delivery channels:
- Thuisbezorgd orders - including delivery fees
- Uber Eats orders - including delivery fees
- Your own delivery service - if you run one
- Pickup orders via platforms - these count too
⚠️ Important:
Record what YOU actually receive, not what customers pay. Platform commissions are already deducted from your total.
Healthy delivery percentages by restaurant type
The right percentage depends entirely on your concept:
- Traditional restaurant: 15-30%
- Casual dining: 25-45%
- Fast casual: 30-60%
- Dark kitchen: 80-100%
- Pizzeria: 40-70%
💡 Example calculation per platform:
If you're using multiple platforms:
- Thuisbezorgd: €12,000 (27% of total)
- Uber Eats: €6,000 (13% of total)
- Your own delivery: €0 (0% of total)
Total delivery percentage: 40%
Account for trends and seasons
Delivery percentages fluctuate dramatically throughout the year. December and January usually surge higher, while summer months drop as people eat out more. Most kitchen managers discover too late that tracking these patterns from day one helps predict cash flow and staffing needs months ahead.
- Build a monthly tracking sheet
- Watch for seasonal peaks (winter months typically spike)
- Compare year-over-year to spot growth trends
What you can do with these numbers
Once you know your delivery percentage, you can make smart moves:
- Too low? Improve your food photography, run targeted promotions, test new platforms
- Too high? Focus on dine-in experiences, boost direct marketing
- One platform dominates? Spread across multiple channels to reduce risk
💡 Practical example:
Restaurant with 65% delivery revenue (dangerously dependent):
- Launch happy hour specials for dine-in customers
- Redesign interior to create Instagram-worthy spots
- Partner with local businesses for neighborhood marketing
Target: drop delivery percentage to 45% within 6 months
How do you calculate your delivery percentage? (step by step)
Gather your revenue figures
Write down your total revenue from last month from your POS system. Also note separately all revenue that came through delivery platforms (Thuisbezorgd, Uber Eats, your own delivery).
Add up all delivery revenue
Sum all delivery income: Thuisbezorgd + Uber Eats + your own delivery + pickup via platforms. Important: use the amounts YOU received, not what customers paid.
Calculate the percentage
Divide your total delivery revenue by your total revenue and multiply by 100. Formula: (Delivery revenue / Total revenue) × 100 = Delivery percentage.
✨ Pro tip
Track your delivery percentage every 3 weeks and identify which platform drives 35% or more of your total revenue – that's your danger zone for over-dependency. Diversify before they raise commissions.
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 delivery fees in my delivery revenue calculation?
Yes, count every euro from delivery platforms, including delivery fees you receive. This shows your true platform dependency.
My delivery percentage hit 70% last month – is that risky?
Extremely risky. You're vulnerable to any platform policy changes or commission increases. Start marketing aggressively to dine-in customers and consider launching your own ordering system.
How often should I track my delivery percentage?
Calculate it monthly to catch trends early. Watch for seasonal swings – December might spike to 50% while July drops to 25%. Always compare against the same month from previous years.
What's normal for a pizzeria's delivery percentage?
Pizzerias typically run 40-70% delivery revenue, much higher than traditional restaurants. Pizza travels well and customers expect delivery options, so this range is perfectly healthy for your concept.
📚 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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