Over 60% of restaurants lose money on delivery orders because they don't account for hidden costs like packaging and platform fees. These expenses can eat up 25-40% of your order value before you even consider profit. Setting the right delivery price means understanding every cost component and building them into your pricing formula.
Why separate delivery prices are necessary
Delivery operates differently than dine-in service. Platforms like Thuisbezorgd and Uber Eats take their cut, packaging adds real costs, and you're often running with different staffing levels. These factors demand a completely separate pricing approach.
⚠️ Note:
Platforms calculate commission on your total order value including VAT. Your actual margin shrinks more than most operators realize.
The components of a delivery price
Every delivery price needs to cover several distinct cost areas:
- Ingredient costs: Identical to your restaurant portions
- Packaging costs: Containers, bags, cutlery, napkins
- Platform commission: Ranges from 15-30% of order value
- Profit margin: Covers overhead and generates income
💡 Example packaging costs:
For a pasta carbonara:
- Aluminum container: €0.35
- Lid: €0.15
- Plastic fork: €0.05
- Napkin: €0.02
- Paper bag: €0.08
Total packaging: €0.65
Formula for delivery price
Here's the calculation that ensures profitability:
Delivery price = (Ingredient costs + Packaging costs + Desired profit) / (1 - Platform commission%)
This formula protects your margins by accounting for commission before setting your final price. After managing kitchen operations for nearly a decade, I've seen too many restaurants skip this step and wonder why delivery kills their profits.
💡 Example calculation:
Pasta carbonara delivery price at 25% platform commission:
- Ingredients: €5.10
- Packaging: €0.65
- Desired profit: €9.25
- Subtotal: €15.00
Delivery price: €15.00 / (1 - 0.25) = €15.00 / 0.75 = €20.00
Check: €20.00 - 25% commission (€5.00) = €15.00 net
Difference from restaurant price
Your delivery prices will typically exceed restaurant prices. That's not just normal—it's smart business. Customers understand they're paying for convenience.
Common price differences:
- 10-20% higher: Lower commission platforms
- 20-35% higher: High commission rates plus premium packaging
- Same price: Only works with reduced labor costs
💡 Example price difference:
Same pasta carbonara:
- Restaurant price: €16.50
- Delivery price: €20.00
- Difference: €3.50 (21% higher)
This difference covers packaging (€0.65) and extra platform costs (€2.85)
VAT on delivery
Delivery orders follow the same VAT structure as dine-in: 9% VAT. No separate calculations needed.
⚠️ Note:
Platforms display prices with VAT included. For cost calculations, work backwards: €20.00 / 1.09 = €18.35 excl. VAT
Different platforms, different prices
Each platform charges different commission rates. You can absolutely adjust prices accordingly—just be transparent about it.
- Thuisbezorgd: Usually 12-15% for established operators
- Uber Eats: Ranges 15-30% based on your agreement
- Your own website: Zero platform fees means lower prices
Check your margin regularly
Platform terms shift without much fanfare. Review your actual commission rates monthly. Even a 2% increase can slash your margins significantly if you don't adjust prices accordingly.
How do you calculate a profitable delivery price? (step by step)
Calculate your total costs per dish
Add ingredient costs and packaging costs together. Don't forget anything: containers, lids, cutlery, napkins, and bags. Measure this once properly and use it as your standard.
Determine your desired profit margin
Decide how much profit you want to make after all costs. For delivery, a 40-50% gross margin is typical to cover all overhead costs. This becomes your 'desired profit' in the calculation.
Apply the platform commission formula
Divide your total costs + desired profit by (1 minus the platform commission). At 25% commission: divide by 0.75. This gives you the price you need to set on the platform.
Check your final result
Calculate backwards: subtract the platform commission from your selling price. Do you have enough left for costs and profit? If not, increase your price or lower your costs.
✨ Pro tip
Track your actual commission rates over the past 3 months in your platform dashboard. Most operators think they're paying 15% but end up closer to 22% after service fees and payment processing costs.
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
Can I use different prices for different delivery platforms?
Absolutely. Each platform charges different commission rates, so pricing accordingly makes financial sense. Just ensure customers can see your prices clearly before they place orders.
How much higher can my delivery price be than my restaurant price?
Typically 10-35% higher, depending on platform costs and packaging expenses. Customers accept this premium because they're paying for delivery convenience. Focus on covering your actual costs rather than arbitrary percentages.
How often should I adjust my delivery prices?
Review monthly to catch any commission changes from platforms. Also check packaging costs quarterly when negotiating with suppliers. Small increases compound quickly if you don't stay on top of them.
What if my competitor charges less on the same platform?
Stick to your numbers. If competitors are losing money on delivery, don't follow them down that path. Focus on profitable pricing that sustains your business long-term rather than matching unprofitable rates.
📚 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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