78% of restaurants underestimate their to-go margins by failing to separate channel costs. Dine-in and takeaway have completely different expense structures - one burns money on service and dishwashing, the other on packaging and bags. You can't calculate accurate profits without splitting these streams.
Why to-go has different margins
A plate you serve in-house costs staff wages, dishwashing supplies, and energy for heating. That same dish packaged costs containers, bags, and labels - but zero service time. These expense structures couldn't be more different.
? Example:
Pasta carbonara - dine-in vs. to-go:
- Ingredients: €5.10 (identical for both)
- Dine-in: €0.40 dishwashing + €1.20 service = €6.70 total
- To-go: €0.85 packaging + €0.30 bag/label = €6.25 total
To-go saves €0.45 per portion.
Calculate your food cost per channel
For hybrid operations, you calculate food cost + direct expenses per sales channel. Direct expenses are channel-specific costs that don't overlap.
- Dine-in: Ingredients + dishwashing + labor portion
- To-go: Ingredients + packaging + labels/bags
- Delivery: Ingredients + packaging + platform commission (15-30%)
? Example calculation:
Burger menu at €18.50 (incl. 9% VAT):
- Net sales price: €16.97
- Raw ingredients: €4.80
- Dine-in expenses: €1.60 (service + dishwashing)
- To-go expenses: €0.95 (container + bag)
Dine-in margin: €16.97 - €6.40 = €10.57 (62%)
To-go margin: €16.97 - €5.75 = €11.22 (66%)
Distribute fixed costs across both channels
Rent, utilities, and base labor get split between both channels. Base this on revenue percentage, not transaction count.
Something most kitchen managers discover too late: they allocate fixed costs equally instead of proportionally. If to-go generates 70% of revenue, it should carry 70% of your rent.
⚠️ Attention:
Never double-count fixed expenses. €3,000 monthly rent gets divided across channels by their revenue share - not added to both.
Include platform fees for delivery
Selling through Thuisbezorgd or Uber Eats? Subtract platform commissions from revenue before calculating margins. These fees run 15-30% of order value.
- Calculate first: Net revenue = Order value - Platform commission
- Then subtract costs: Margin = Net revenue - Total expenses
- Platform commissions are sales expenses, not operational costs
? Delivery example:
Caesar salad at €15.50 via Thuisbezorgd:
- Platform commission (25%): €3.88
- Net revenue: €11.62
- Total expenses: €6.20 (ingredients + packaging)
Final margin: €5.42 (47% of net revenue)
Which channel is most profitable?
Compare absolute margin per dish, not percentages. Lower percentages can generate more euros if volume's higher.
- Dine-in: Highest per-transaction margin, but capacity limits
- To-go: Lower fixed expenses, unlimited throughput potential
- Delivery: Platform fees hurt margins, but reach expands dramatically
Focus on whichever channel generates the most absolute euros daily, not necessarily the highest percentage. A food cost calculator like tools such as KitchenNmbrs can track this automatically.
How do you calculate margin per channel? (step by step)
Split your costs per channel
Make a list of direct costs per sales channel. Dine-in: service and dishwashing. To-go: packaging and labels. Delivery: packaging plus platform fee of 15-30%.
Calculate total costs per dish
Add ingredient costs to the direct costs of the channel. For delivery, first deduct the platform fee from your sales price before calculating margin.
Distribute fixed costs by revenue ratio
Rent, energy and fixed labor costs are divided across both channels based on their revenue share. If to-go is 40% of your revenue, it gets 40% of your fixed costs.
✨ Pro tip
Track your dine-in vs. to-go revenue split every 2 weeks during peak seasons. If to-go hits 60%+ consistently, reduce table count by 15% and expand your packing station.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Calculate it yourself?
Our free food cost calculator does it in seconds.
Was this article helpful?
Frequently asked questions
Should I charge different prices for dine-in and to-go?
How do I factor platform fees into my cost calculations?
Should I create separate recipes for to-go dishes?
How do I track revenue by channel accurately?
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
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.
More in this category
Related questions
Explore more topics
Food cost calculation for every type of kitchen
Sushi, pizzeria, steakhouse or vegan concept — every kitchen type has its own challenges. KitchenNmbrs adapts to your concept. Try it free for 14 days.
Start free trial →