A delivery platform rep walks into your restaurant promising 200 extra orders monthly, but their 25% commission makes you wonder if you'll actually profit. These platforms eat into margins while generating revenue, creating a tricky profit puzzle. Here's how to crunch the real numbers and explore your options.
First, calculate the real costs
Platforms like Thuisbezorgd, Uber Eats or local delivery services don't just charge commission. There are more costs involved:
- Platform commission: 15-30% of your order value
- Payment fees: 2-4% extra for online payments
- Marketing costs: to rank higher in the app
- Packaging costs: boxes, bags, stickers
- Possible delivery costs: if you deliver yourself
💡 Example:
You sell a pasta for €18.00 via a platform:
- Platform commission (25%): €4.50
- Payment fees (3%): €0.54
- Packaging: €0.75
- Ingredients: €5.40
Total costs: €11.19 - You keep: €6.81 (38% margin)
Compare with your normal margin
Check what you keep from a normal order in your restaurant. Add up: ingredients, service, dishwashing, energy. Compare that with what you keep via the platform.
💡 Comparison:
The same pasta €18.00 in your restaurant:
- Ingredients: €5.40
- Service (15 min at €15/hour): €3.75
- Dishwashing and energy: €1.00
Total costs: €10.15 - You keep: €7.85 (44% margin)
In this example, you lose €1.04 per dish. But you do save on staff and have no empty tables.
Watch out for hidden effects
Platforms have consequences you don't see right away - the kind of thing you only learn after closing your first month at a loss:
- Fewer direct customers: guests order via the app instead of coming to you
- No customer data: you can't contact them yourself
- Dependency: if the platform removes you, you lose those customers
- Price pressure: customers easily compare with other restaurants
⚠️ Watch out:
Many platforms prohibit you from charging higher prices than in your own restaurant. So you can't pass the extra costs on to the customer.
Alternatives and room for negotiation
You have more options than just yes or no:
- Negotiate the commission: with good numbers you can often get a discount
- Start small: test first with a limited menu
- Your own delivery system: let customers order directly from you
- Local partnership: work together with other restaurants for shared delivery
💡 Your own system:
With your own online ordering system you save on commission:
- Costs: €50-200/month for ordering software
- Delivery: €3-5 per trip (own driver)
- Payment fees: 1-2% (direct payment)
At 200 orders/month: €1.50-3.50 per order vs. €4.50+ on platform
Make the decision based on numbers
Calculate what the platform brings you per month:
- How many extra orders do you expect?
- What's your margin per order after all costs?
- How much time does it save you (less service)?
- What does the alternative cost (your own system, staff)?
If you keep more than €3 per order after all costs and it brings you at least 50 extra orders per month, it might be worth it.
How do you calculate if a platform is profitable?
Add up all platform costs
Calculate: commission + payment fees + packaging + possible delivery. Don't forget hidden costs like marketing to stay visible.
Calculate your net margin per order
Subtract all costs from your selling price. This is what you actually keep per dish via the platform.
Compare with your normal margin
Calculate what you keep from a normal order (including service and dishwashing). The difference is what the platform costs or brings you.
Calculate the monthly total
Multiply your margin per order by the expected number of extra orders. Subtract any fixed costs from that.
✨ Pro tip
Negotiate a 3-month trial period with reduced commission rates (aim for 18-20% instead of 25%). Most platforms won't advertise this option, but they'll often agree to secure new restaurant partners.
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 charge higher prices on the platform?
Usually not. Most platforms prohibit price differences with your own menu. So you have to absorb the extra costs from your margin.
Can platforms increase their commission?
Yes, that happens regularly. Read the terms carefully and recalculate regularly whether it's still profitable. Always keep alternatives in mind.
Is it smart to be on multiple platforms?
That can work, but each platform has its own costs and administration. Start with one platform and only expand if that goes well.
What if my competitor is on the platform?
Then he might get more orders. But if you deliver better service or quality, you can also attract those customers without the platform through word of mouth.
📚 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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