A restaurant owner recently launched a gourmet ramen bowl exclusively for delivery, only to discover their 15% margin vanished after platform fees hit. Delivery dishes need completely different margin calculations than dine-in items. You must factor in platform commissions, packaging materials, and delivery-specific pricing strategies.
Why delivery dishes have different margins
Delivery introduces cost layers that don't exist for regular service. Platforms like Thuisbezorgd or Uber Eats grab their commission, packaging adds up fast, and portion sizes often differ.
⚠️ Note:
Total costs can spike 20-30% higher than regular dishes because of platform fees and packaging. Build this into your calculations upfront.
All cost items for delivery dishes
For accurate margin calculations, include these expenses:
- Ingredient costs: every food component in the dish
- Packaging costs: containers, lids, bags, stickers, utensils
- Platform commission: typically 15-30% of order value
- Payment costs: credit card/iDEAL fees (usually 2-4%)
- Delivery costs: if you absorb them
💡 Example cost breakdown:
Pasta Carbonara delivery dish:
- Ingredients: €4.20
- Packaging (container + lid + bag): €0.65
- Platform commission (25% of €16.95): €4.24
- Payment costs (3% of €16.95): €0.51
Total costs: €9.60 on €16.95 = 56.6% costs
Formula for delivery margin calculation
Here's the formula for your net margin after all delivery expenses:
Net margin % = ((Selling price - Ingredients - Packaging - Platform fee - Payment costs) / Selling price) × 100
Target at least 35-40% net margin for healthy delivery profits. That's lower than regular dishes (45-55%) but accounts for the additional costs.
💡 Example calculation:
Burger menu for €18.50:
- Selling price: €18.50
- Ingredients: €5.10
- Packaging: €0.75
- Platform fee (25%): €4.63
- Payment costs (3%): €0.56
Net profit: €18.50 - €11.04 = €7.46
Net margin: 40.3% ✓
Optimal pricing strategy for delivery dishes
Since your costs jump higher, you'll typically need to charge 20-30% more than restaurant prices. From years of working in professional kitchens, I've seen customers accept this premium because they're paying for convenience.
- Start with your target net margin: say 40%
- Work backwards: what price achieves that margin?
- Research competitors: does your price align with the market?
- Test and tweak: monitor conversion rates and order volume
⚠️ Note:
Platform commissions fluctuate by platform and can shift without notice. Check your actual costs in platform dashboards regularly.
Don't forget packaging costs
Packaging looks minor but accumulates rapidly. Budget €0.50 to €1.50 per dish, depending on your container choices.
💡 Packaging costs example:
Salad bowl with dressing on the side:
- Large salad bowl: €0.35
- Lid: €0.15
- Dressing cup with lid: €0.12
- Plastic fork: €0.08
- Paper bag: €0.18
Total packaging: €0.88 per order
Use tools for automatic calculation
With so many variable costs, manual calculations become messy fast. A food cost calculator like KitchenNmbrs can automatically factor in platform fees and packaging costs.
Set your platform percentages and packaging expenses once, then instantly see your net margin per delivery dish. This prevents calculation mistakes and saves valuable time.
How do you calculate the margin on a delivery dish? (step by step)
Calculate your basic ingredient costs
Add up all food items that go into the dish. Calculate per portion and don't forget spices, oil and garnish. This is your base food cost.
Add packaging costs
Calculate what containers, lids, cutlery, bags and stickers cost per order. Also include napkins and sauce containers if you provide them.
Calculate platform commission and payment costs
Multiply your selling price by the platform percentage (usually 25-30%) and payment costs (2-4%). These costs are deducted from your gross revenue.
Calculate your net margin
Subtract all costs from your selling price and divide by the selling price for your margin percentage. Aim for at least 35-40% for a healthy delivery margin.
✨ Pro tip
Launch your new delivery dish at a 42% margin for the first 3 weeks to test demand. If orders exceed 25 per week, you can drop the margin slightly to boost volume.
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's a realistic margin for delivery dishes?
Target 35-40% net margin after all costs. That's lower than restaurant dishes (45-55%) but realistic given platform fees and packaging expenses.
Should I calculate margins with or without VAT?
Always calculate using prices excluding VAT. Delivered food falls under 9% VAT, so divide your menu price by 1.09 for the VAT-exclusive price.
How often do platform commission rates change?
Platform fees can shift quarterly or even monthly. Check your actual costs in platform dashboards regularly and adjust pricing accordingly.
Can I charge the same prices as my dine-in menu?
Usually not. Platform fees and packaging push your costs up 20-30%. Customers generally accept higher delivery prices for the convenience factor.
Should delivery fees be separate or built into menu prices?
Either works, but transparency often performs better. Separate delivery fees let customers see exactly what they're paying for convenience.
How do I handle dishes that require multiple containers?
Calculate packaging costs for each component separately, then add them together. Multi-container dishes like curry with rice can easily hit €1.20-1.80 in packaging alone.
📚 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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