While traditional restaurants rely on table service and ambiance, takeaway operations eliminate waitstaff costs and dishwashing expenses. Before making the switch to takeaway-only, you must analyze your actual profit margins and operational requirements. The numbers don't always tell the complete story.
Why takeaway can be more profitable
The math is straightforward: reduced operational expenses. Takeaway eliminates waitstaff wages, dishwashing costs for plates and cutlery, and maximizes revenue per square meter of space.
💡 Example:
Restaurant with 40 seats vs. takeaway counter:
- Dine-in: 2 waitstaff, 1 dishwasher = €180/day
- Takeaway: kitchen and 1 counter only = €60/day
- Difference: €120/day = €3,600/month
Savings: €43,200/year on staffing
Calculate your actual margin per concept
Fair comparison requires including every expense. Don't just look at staffing—factor in packaging materials, platform commission fees, and space allocation costs.
💡 Example calculation:
Pasta carbonara €16.50:
- Dine-in: Food cost €5.50 + staffing €3.20 = €8.70 (47% margin)
- Takeaway: Food cost €5.50 + packaging €0.85 + platform fee €2.50 = €8.85 (46% margin)
Per-dish difference stays minimal, but volume potential increases dramatically.
Volume difference drives profitability
The real advantage isn't margin per dish—it's total orders processed. A takeaway counter handles 200+ orders daily, while 40 dining seats cap out around 120 covers. Based on real restaurant P&L data, volume increases of 60-80% are common after switching models.
- Zero waiting times for tables
- Faster turnover (5 minutes vs. 1.5 hours)
- No no-show reservations
- Delivery creates additional revenue channel
⚠️ Note:
Platform fees from Deliveroo and Uber Eats range 15-30% of order value. Always include this in your cost calculations.
Three scenarios to consider
You've got options beyond all-or-nothing decisions. Here are three realistic approaches:
- Hybrid model: Reduce table count, expand takeaway/delivery operations
- Time-based: Lunch focuses on takeaway, dinner serves dine-in
- Full takeaway: Dark kitchen concept with zero dining space
The hybrid model: maximizing both channels
Most restaurants choose a combination approach. Keep 20 tables for dinner service and convert remaining space into takeaway/delivery operations.
💡 Example hybrid model:
40m² restaurant becomes 20m² dining + 20m² takeaway:
- 20 tables → 60 covers/day
- Takeaway counter → 100 orders/day
- Total volume: 160 vs. 120 before
33% more volume with reduced staffing costs
Menu suitability for takeaway
Not every dish travels well. Some become soggy during transport, others leak through packaging.
- Excellent for takeaway: Pasta, pizza, burgers, curries, stir-fry dishes
- Problematic for takeaway: Fresh fries, dressed salads, hot soups
- Requires modification: Separate dressing containers, individual crouton packets
⚠️ Note:
Factor packaging expenses into food costs. Quality containers run €0.50-€1.50 per dish. Cheap packaging leads to negative reviews.
Implementation step by step
Start small and test what works for your specific situation. You can always scale up if results prove positive.
- Week 1-2: Test takeaway using existing menu items
- Week 3-4: Track volume and margin for each dish
- Month 2: Modify menu for takeaway optimization
- Month 3: Consider physical space modifications
How do you compare profitability of takeaway vs. dine-in?
Calculate costs per dish for both concepts
Create a spreadsheet with food cost, packaging, staffing and platform fees per dish. Add it all up and subtract from your selling price excl. VAT.
Measure your current volume and capacity
Count how many covers you do per day now and what your maximum is. With takeaway you can often do 2-3x more volume in the same time.
Test a hybrid model for 1 month
Start with 30% takeaway, 70% dine-in. Measure the numbers and adjust gradually. This way you discover what works best for your business and location.
✨ Pro tip
Run a 10-day test comparing your current dine-in performance against takeaway-only operations for lunch service. Track exact labor costs, packaging expenses, and order volume to get real numbers before making permanent changes.
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
Should I convert my entire restaurant to takeaway-only?
A hybrid approach usually works better than going all-in. Keep some dining tables for evening service while converting part of your space to takeaway operations. This maintains both revenue streams and reduces risk.
How do platform commission fees affect my actual profit margins?
Platform fees typically range 15-30% of order value, which significantly impacts profitability. Either build these costs into your takeaway pricing or accept lower margins in exchange for higher volume. Many operators increase takeaway prices by 20-25% to offset commission fees.
What's the realistic volume increase I can expect from takeaway?
Most restaurants see 60-80% volume increases after optimizing for takeaway. A takeaway order processes in 5-10 minutes versus 1-2 hours for table service, plus delivery platforms provide additional reach beyond walk-in customers.
📚 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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