Delivery platforms can boost your revenue, but they also cost 15-30% commission. Many restaurant owners think they're making a profit when they're actually losing money. You need to know your real costs to determine if delivery is still profitable.
Calculate your real costs per order
To know if delivery is profitable, you need to add up all your costs:
- Platform commission: 15-30% of your order value
- Packaging costs: €0.50-€2.00 per order
- Food cost: ingredients for the dish
- Labor: time to prepare and pack
💡 Example:
Pasta order via Thuisbezorgd for €18.00:
- Platform commission (25%): €4.50
- Packaging: €0.80
- Ingredients: €5.40
- Labor (10 min at €18/hour): €3.00
Total costs: €13.70 - profit: €4.30 (24%)
Determine your break-even point
You need to cover at least your costs. So calculate your minimum order value for break-even:
Minimum order value = (Food cost + Packaging + Labor) / (1 - Platform commission%)
💡 Example calculation:
Cost per order: €9.20
Platform commission: 25%
Break-even: €9.20 / 0.75 = €12.27
Any order under €12.27 loses money.
Signs that delivery is no longer profitable
- Average order value drops: more and more small orders
- Platform commission increases: from 20% to 30%
- Packaging costs rise: sustainable packaging gets more expensive
- Too many returns/complaints: costs for compensation
⚠️ Note:
Always calculate with your net revenue (after platform commission), not the price the customer pays. Otherwise you'll overestimate your profit.
Alternatives if delivery no longer makes sense
Different options if the numbers don't add up:
- Raise prices: compensate for higher costs
- Set a minimum order amount: prevent unprofitable small orders
- Own delivery service: if your volume is high enough
- Pickup only: no platform commission, but your own marketing
💡 Real-world example:
Pizzeria raised minimum order from €15 to €20:
- 30% fewer orders
- But 50% more profit per order
- Net result: 5% more profit from delivery
Track your numbers with a system
Manually tracking all costs takes a lot of time. An app like KitchenNmbrs helps you to:
- Record packaging costs per dish
- Calculate real food cost including packaging
- Determine break-even point per delivery platform
How do you calculate if delivery is still profitable? (step by step)
Collect all costs per order
Add up: ingredient costs, packaging costs (boxes, bags, cutlery), labor time for preparation and packing. Don't forget small things like stickers and napkins.
Calculate your net revenue
Subtract the platform commission from your selling price. At €20 order value and 25% commission you receive €15. This is your real revenue per order.
Determine your profit margin
Subtract your total costs from your net revenue. If you're left with less than 15-20% profit, delivery is probably no longer profitable for your business.
✨ Pro tip
Check your average order value and platform commission every month. If your order value drops or commission rises, immediately adjust your prices or minimum order amount.
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 platform commission should I calculate?
This varies per platform and contract. Thuisbezorgd usually charges 20-30%, Uber Eats 15-35%. Check your dashboard for your exact rate.
Should I include delivery costs in my calculation?
No, delivery costs usually go directly to the delivery driver. You only receive the order value minus platform commission.
What if my average order value is too low?
Raise your minimum order amount or encourage higher orders with promotions like 'free drink with order over €25'. This increases your average order value.
How do I calculate labor time for delivery orders?
Count preparation + packing + administration. Average 8-15 minutes per order. At €18/hour this costs €2.40-€4.50 in labor per order.
When is own delivery more profitable?
If you have more than 50 orders per day and deliver within 3-5 km. Then your own delivery drivers can be cheaper than 25-30% platform commission.
📚 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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