Here's something most restaurant owners won't admit: that 28% platform commission is slowly bleeding them dry. You're watching every order chip away at your profits, but you keep accepting them because you need the volume. The real problem isn't the commission itself—it's that you haven't restructured your pricing to survive it.
Why 28% commission destroys your numbers
That 28% commission means for every €100 in sales, just €72 lands in your account. Here's where it gets brutal:
- Food costs: 30% of selling price
- Labor: 25-30%
- Overhead: 15-20%
- Platform cut: 28%
You're looking at 98-108% of revenue going straight to expenses. That's negative profit territory.
💡 Example:
Your €16 pasta order through the platform:
- Platform takes: €4.48
- You receive: €11.52
- Your ingredients: €4.80
- Actual food cost: 42% of what you keep
Every single order loses money.
Four ways to fix your margin problem
You've got options here, and smart operators use them all:
Strategy 1: Price adjustment (the direct hit)
Bump your delivery prices until the math works again after commission.
💡 Math breakdown:
Target net receipt: €16.00
Formula: Platform price = Target amount ÷ (1 - commission rate)
€16.00 ÷ 0.72 = €22.22
Set your platform price at €22.22 to net €16.00.
Strategy 2: Delivery-only menu items
Design dishes that work with high commission rates:
- Pasta and grain bases (dirt cheap)
- One-pot meals (fewer components)
- Bigger portions (better unit economics)
- Shelf-stable ingredients (less waste)
From tracking this across dozens of restaurants, the ones that survive high commissions always have a separate delivery menu with 18-22% food costs instead of 30%.
Strategy 3: Separate packaging fees
Make packaging a line item instead of absorbing it:
💡 Real numbers:
Your packaging cost: €1.20 per order
After 28% commission: €1.20 ÷ 0.72 = €1.67
Charge €1.70 as a "delivery service fee."
Strategy 4: Platform portfolio approach
Stop putting all your eggs in the expensive basket:
- Direct orders: 0% commission (but delivery overhead)
- Lower-cost platforms: 15-20% commission
- Premium platforms: 25-28% (limited use)
- Your own website: Payment processing only (3%)
⚠️ Price increase warning:
Don't shock customers with a €16 to €22 jump overnight. Roll it out: €18 this month, €20 next month, then €22. Give people time to adjust.
What actually works in practice
The restaurants that survive high-commission platforms use a layered approach:
- Immediate: €2-3 price bump across the board
- Next 30 days: Launch 3-4 delivery-optimized dishes
- Next 90 days: Build direct ordering system
A food cost calculator helps you model different scenarios before you commit to changes, so you're not flying blind on pricing decisions.
How do you calculate the right delivery prices? (step by step)
Calculate your break-even price
Add up ingredient costs, packaging, and a portion of your fixed costs. This is the minimum you need to receive net to avoid losses.
Work back the commission
Use the formula: Delivery price = Break-even amount / (1 - commission%). At 28% commission, divide by 0.72.
Test and measure response
Raise prices gradually and measure the effect on your order volume. Find the optimal point between margin and volume.
✨ Pro tip
Focus on high-commission platforms only during your slowest 6 hours each day. Route your peak traffic to lower-cost channels, and use expensive platforms as overflow capacity when your kitchen can handle extra volume without adding labor 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 negotiate that 28% commission down?
Only if you're doing serious volume—think 500+ monthly orders minimum. Most platforms will drop you to 25-26% at that level, but smaller operators have zero leverage.
What if my delivery-only menu looks too different from my restaurant menu?
That's actually good—customers expect delivery food to be different. Focus on comfort foods, larger portions, and dishes that travel well. Many successful delivery operations run completely separate concepts.
How do I calculate the real cost of running my own delivery?
Factor in driver wages, fuel, insurance, vehicle maintenance, and your time managing it. Below 25-30 orders daily, platforms usually cost less despite the 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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