Running delivery and restaurant service at the same time requires smart task division. Many entrepreneurs see their costs explode because they treat both channels the same way. Here's how to set up operationally for maximum profit on both fronts.
Analyze your cost structure per channel
Restaurant and delivery have completely different cost distributions. Your restaurant pays for service and atmosphere. Delivery pays for packaging and platform fees. These differences determine your task division.
💡 Example cost structure:
Restaurant (€25 average bill):
- Food cost: 30% = €6.88
- Service: 25% = €5.73
- Other costs: 35% = €8.02
- Profit: 10% = €2.29
Delivery (€25 average bill):
- Food cost + packaging: 35% = €8.02
- Platform fee: 25% = €5.73
- Other costs: 30% = €6.88
- Profit: 10% = €2.29
Create dedicated delivery stations
Don't mix restaurant and delivery orders in the same workflow. This creates chaos during peak hours and mistakes that damage both channels.
Set up a separate delivery station with:
- Own mise-en-place for popular delivery dishes
- Packaging materials within reach
- Separate printer for delivery orders
- Dedicated staff member during peak hours
⚠️ Note:
A delivery order takes an average of 3-5 minutes extra for packaging and checking. Factor this into your staffing.
Optimize your menu per channel
Not every restaurant dish works for delivery. Build a delivery menu that transports profitably and arrives in good condition.
Delivery-friendly dishes have:
- Low packaging costs (€0.50-€1.20 per order)
- No sauces that separate
- Texture that survives transport
- Higher margin to compensate for platform fees
💡 Example menu adjustment:
Restaurant: Steak with fresh salad - €28
Delivery: Steak bowl with grilled vegetables - €32
Why higher? Compensation for €0.80 packaging + €7.20 platform fee
Plan staff based on order patterns
Restaurant and delivery have different peak hours. Analyze your data and plan accordingly. Based on real restaurant P&L data, most operations see predictable patterns.
Typical patterns:
- Lunch (11:30-14:00): 70% delivery, 30% restaurant
- Early dinner (17:00-19:00): 50/50 split
- Late dinner (19:00-22:00): 30% delivery, 70% restaurant
- Weekend evening: 80% restaurant, 20% delivery
Measure and manage the right KPIs
Both channels have different success factors. Track them separately to spot problems quickly.
Restaurant KPIs:
- Average table turnover time
- Revenue per square meter
- Food cost per dish
Delivery KPIs:
- Average order time (order to pickup)
- Order value vs. minimum order amount
- Net margin after platform fees
💡 Example KPI dashboard:
Week 12 results:
- Restaurant: €18,500 revenue, 32% food cost
- Delivery: €12,200 revenue, 38% total costs
- Average order time: 18 minutes (target: <20)
Action: Delivery food cost too high, check packaging costs
Integrate systems for overview
Use one system for cost prices and recipes, regardless of sales channel. This prevents errors and gives you total overview.
Tools like KitchenNmbrs help you to:
- Calculate cost prices per channel (including packaging)
- Manage recipes centrally
- Monitor margins in real-time
- Maintain HACCP for both channels
How do you set up profitable task division? (step by step)
Analyze your current costs per channel
Calculate your actual food cost, labor costs and overhead costs separately for restaurant and delivery. Include packaging costs and platform fees in your delivery calculation.
Set up dedicated workstations
Create a separate delivery station with its own mise-en-place, packaging materials and order printer. Assign a dedicated staff member to delivery orders during peak hours.
Optimize menus per channel
Select delivery-friendly dishes with low packaging costs and good transport properties. Increase prices to compensate for platform fees and extra handling.
Plan staff based on order patterns
Analyze your peak hours per channel and plan your staffing accordingly. Lunch is often delivery-intensive, evening is restaurant-intensive. Adjust your schedule daily based on this.
Measure and manage KPIs
Track different success factors per channel: order time and margin for delivery, table turnover and revenue per m² for restaurant. Check weekly and adjust where needed.
✨ Pro tip
Test your dual-channel setup for exactly 2 weeks before making adjustments - most operators panic after 3 days and create more problems. Track your 4 core metrics daily during this period.
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
How much extra staff do I need for delivery?
Budget 3-5 minutes extra per delivery order for packaging and checking. At 20 orders per hour you need at least 1 extra person during peak hours.
Should I raise my prices for delivery platforms?
Yes, platform fees of 15-30% plus packaging costs make delivery more expensive. Increase your prices by €2-4 per dish to stay profitable.
How do I prevent delivery orders from disrupting the restaurant?
Set up a separate delivery station with its own mise-en-place and dedicated staff during peak hours. Don't mix restaurant and delivery orders in the same workflow.
⚠️ EU Regulation 1169/2011 — Allergen Information — https://eur-lex.europa.eu/eli/reg/2011/1169/oj
The allergen information on this page is based on EU Regulation 1169/2011. Recipes and ingredients may vary by supplier. Always verify current allergen information with your supplier and communicate this correctly to your guests. KitchenNmbrs is not liable for allergic reactions.
In the UK, the FSA enforces allergen regulations under the Food Information Regulations 2014.
📚 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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