Ghost kitchens operate with fundamentally different economics than brick-and-mortar restaurants. You'll split facility costs with other operators while absorbing platform commissions and packaging expenses. Your pricing strategy makes or breaks profitability in this delivery-focused model.
The cost structure of a ghost kitchen
Ghost kitchen operations require careful allocation of shared expenses that don't exist in traditional restaurant models:
- Shared rent: You cover a percentage of total facility costs
- Platform fees: 15-30% of order value disappears to delivery apps
- Packaging costs: Containers, bags and branding materials run €0.50-€2.00 per order
- No table service: Saves labor but shifts costs elsewhere
💡 Real example from a Brussels operation:
Ghost kitchen with 4 concepts sharing space:
- Total rent: €4,000/month
- Your share: €1,000/month (25%)
- Expected revenue: €15,000/month
- Rent percentage: 6.7% of revenue
Calculate your total costs per order
Accurate menu pricing starts with knowing every cost component per order:
- Food cost: Raw ingredients for each dish
- Packaging: Container, bag, utensils, napkins
- Platform fee: 15-30% commission on your menu price
- Fixed costs: Your share of rent, utilities, insurance per order
💡 Breakdown: Pasta carbonara
Cost breakdown per serving:
- Ingredients: €4.20
- Packaging: €0.80
- Share of fixed costs: €1.50
- Total costs before platform fee: €6.50
Calculate the minimum menu price
Platform fees change everything about pricing calculations. Since commissions get deducted from your menu price, you must work backwards:
Formula: Minimum price = Total costs / (1 - Platform fee% - Desired profit%)
💡 Working calculation:
Pasta carbonara with 25% platform fee and 15% target profit:
- Costs: €6.50
- Platform fee + profit: 40% (25% + 15%)
- Minimum price: €6.50 / 0.60 = €10.83
- Round to: €10.95
Check: €10.95 - €2.74 platform fee - €6.50 costs = €1.71 profit (15.6%)
⚠️ Watch out:
Platform fees fluctuate by provider and can change without warning. Thuisbezorgd structures commissions differently than Uber Eats. Always verify your current contract terms.
Optimize for higher margins
Ghost kitchens offer unique margin improvement opportunities that don't exist in traditional restaurants:
- Increase minimum order value: Distribute fixed costs across multiple items
- Choose smart packaging: Eco-friendly containers can reduce costs long-term
- Focus on travel-friendly dishes: Items that maintain quality during delivery get reordered
- Strategic promotion timing: Discount during slow periods to maintain volume
💡 Margin boost example:
Setting €15 minimum order value:
- Average order jumps from €12 to €18
- Fixed costs per euro drop by 33%
- Additional margin: €2.40 per order
Monitor your performance
Based on real restaurant P&L data, successful ghost kitchens track these metrics weekly to optimize pricing:
- Average order value: Should grow through strategic bundling
- Daily order volume: Determines if you're covering fixed costs
- Food cost percentage: Including packaging, typically runs higher than dine-in
- Net margin after platform fees: Target minimum 15% for sustainable operations
How do you calculate the right menu price for your ghost kitchen?
Calculate your costs per dish
Add up all ingredients, plus packaging costs (€0.50-€2.00) and your share of fixed costs. Divide your monthly rent by expected number of orders to get costs per order.
Determine platform fee and desired profit
Check your contracts with delivery platforms (usually 15-30%). Determine your desired profit margin (minimum 15% is recommended for ghost kitchens).
Work backwards to menu price
Use the formula: Total costs / (1 - Platform fee% - Profit%). This gives you the minimum price. Test different price points to find the optimal balance between volume and margin.
✨ Pro tip
Start with a €20 minimum order requirement for your first 8 weeks. This forces customers to add sides or drinks, spreading your €1.50 fixed costs across more items while you build repeat customer habits.
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
Do I have to accept higher food costs with ghost kitchens?
Yes, packaging expenses and platform commissions push your food cost higher than traditional restaurants. Expect 35-40% including packaging versus the 28-35% restaurants typically target.
How do I fairly divide shared rental costs?
Most operators split costs by square footage of kitchen space or projected revenue percentages. Document agreements clearly for shared areas like storage, prep space, and dishwashing stations.
Can I charge different prices per platform?
Absolutely. Many ghost kitchens set higher prices on platforms with steeper commissions to maintain margins. Just keep price gaps reasonable so customers don't notice dramatic differences.
When should I adjust my prices?
Review margins monthly and adjust immediately after ingredient cost increases, rent changes, or platform commission updates. Also consider adjustments if order volume drops significantly for two consecutive weeks.
📚 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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