Multiple delivery channels can devastate your profit through hidden fees and varying commissions. Most restaurant owners lose track of their actual earnings per platform. You need a system to monitor weekly performance across all channels.
Collect all delivery data per platform
Start by gathering data from each platform where you're active. Every delivery partner charges different commissions and fees, so treat them separately.
- Thuisbezorgd: commission 12-15% + marketing costs
- Uber Eats: commission 15-30% depending on service level
- Deliveroo: commission 15-35% + optional marketing costs
- Own delivery: staff costs + fuel + packaging
💡 Example weekly overview:
Restaurant with 3 delivery channels, week 12:
- Thuisbezorgd: €2,400 revenue, €360 commission (15%)
- Uber Eats: €1,800 revenue, €450 commission (25%)
- Own delivery: €800 revenue, €120 delivery costs (15%)
Total: €5,000 revenue, €930 platform/delivery costs
Calculate the actual margin per channel
Your margin per delivery channel includes more than just commission. Add up all costs that apply specifically to that channel.
Costs per delivery channel:
- Platform commission: percentage of order value
- Packaging costs: containers, bags, cutlery (€0.50-€2.00 per order)
- Platform marketing: sponsored placement, promotions
- Payment fees: often 2-3% extra for online payment
⚠️ Important:
Always calculate with your net receipt. If you invoice €20 but receive €15 after all costs, then €15 is your actual revenue for margin calculation.
Create a weekly template for monitoring
Set up a fixed format that you complete every week. This prevents you from forgetting costs or mixing up platforms - the kind of thing you only learn after closing your first month at a loss.
💡 Template per platform:
- Gross revenue: €X
- Platform commission: €X (-Y%)
- Packaging costs: €X
- Marketing/promotion: €X
- Net receipt: €X
- Food cost (30%): €X
- Remaining margin: €X
Compare margins and draw conclusions
Once you put all channels side by side, you'll see where you earn the most. Some platforms have higher commissions but also deliver more volume or higher order values.
Important comparison points:
- Margin per euro of revenue: which platform delivers the most net
- Average order value: higher can compensate for lower commission
- Volume stability: consistent volume vs. peaks and valleys
- Operational burden: how much time does each platform cost
💡 Margin comparison example:
- Thuisbezorgd: 18% net margin (after all costs)
- Uber Eats: 12% net margin (higher commission)
- Own delivery: 25% net margin (but less volume)
Conclusion: focus more on Thuisbezorgd and own delivery.
Use tools for automated overview
Tools like KitchenNmbrs let you calculate food cost per dish and link it to your different delivery channels. This way you immediately see which combination of dish + platform generates the most revenue.
The app especially helps with:
- Central food cost calculation for all your dishes
- Maintaining different selling prices per platform
- Quick insight into which dishes + channels are most profitable
How do you create a weekly margin overview? (step by step)
Download all platform reports
Log in to each delivery platform and download your weekly revenue and commission overview. Also note your packaging costs and any marketing expenses per platform.
Calculate net receipt per channel
Subtract all costs from your gross revenue: commission, packaging, marketing and payment fees. This gives you the actual receipt per platform.
Determine food cost per channel
Calculate 30-35% of your net receipt as food cost. Note: if you use different prices per platform, your food cost percentage per channel may vary.
Compare margins and optimize
Put all channels side by side and see where you keep the most. Focus your marketing and menu optimization on the most profitable combinations.
✨ Pro tip
Review your combined delivery channel performance every Tuesday by 10am for the previous 7-day period. This 24-hour delay ensures all platform payouts have processed and you're working with accurate data.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Was this article helpful?
Frequently asked questions
Should I use different prices per delivery platform?
Yes, that makes sense. Platforms with higher commissions justify higher prices. Many customers accept this because they understand the commission as part of the service.
How often should I create my margin overview?
Weekly is ideal for delivery. The market changes quickly and platforms regularly adjust their commissions. Monthly is too slow to adjust.
What if one platform performs much worse in terms of margin?
First look at the volume. Sometimes high volume compensates for a lower margin. If both fall short, consider adjusting your menu or investing less in that platform.
Should I calculate packaging costs per dish?
Yes, packaging costs vary enormously. A salad costs €0.30 in packaging, a hot meal with different containers can cost €1.50. This affects your margin per dish.
📚 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.
Food cost control for delivery and dark kitchens
With delivery, margins are thinner than ever. KitchenNmbrs calculates your actual food cost including packaging so you know if every order is profitable. Test it free for 14 days.
Start free trial →