[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-calculer-cout-reel-commande-livraison":3,"blog-related-en-calculer-cout-reel-commande-livraison":19,"blog-neighbors-en-calculer-cout-reel-commande-livraison":61},{"id":4,"groupId":5,"locale":6,"slug":7,"title":8,"excerpt":9,"contentMd":10,"readTime":11,"publishedAt":12,"updatedAt":13,"categoryGroupId":14,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"html":18},702,83,"en","calculer-cout-reel-commande-livraison","How to calculate the real cost of an order with delivery?","With commissions, packaging, and labor, do you really know how much each order costs? Our detailed calculation method.","Most restaurateurs are familiar with the commission percentage charged by their platform. However, few calculate the full real cost of a delivery order. And yet, it’s the key to understanding whether your delivery activity is profitable.\n\nLet's take a concrete example. A customer orders a burger for 12 EUR, a portion of fries for 4 EUR, and a drink for 3 EUR. Total: 19 EUR. Here's what remains actually.\n\nCommission platform (25%): -4.75 EUR. Raw materials cost (30%): -5.70 EUR. Packaging (burger box, fries container, cup, bag): -1.50 EUR. Preparation labor (15 min at 15 EUR/hour): -3.75 EUR.\n\nTotal costs: 15.70 EUR. Net profit: 3.30 EUR, representing a 17% margin. And even more so, we haven't factored in fixed costs (rent, electricity, insurance) or losses (missed orders, unsold items).\n\nTo calculate your true cost, list all variable costs per order: raw materials, packaging, preparation time (valued at the hourly rate of labor), platform commission, payment fees.\n\nNext, calculate your break-even point: how many orders per hour do you need to serve to cover your fixed costs? If your monthly rent is 3000 EUR and you work 200 hours per month, each hour must generate 15 EUR of margin just for rent.\n\nOur advice: do this calculation for each item on your menu. You will discover that some popular dishes are actually financial black holes, while others, less ordered, generate the majority of your profits.","9 min","2025-12-13T00:00:00.000Z","2026-05-15T08:59:01.000Z",6,"rentabilite","bg-feature-purple","Profitability","\u003Cp>Most restaurateurs are familiar with the commission percentage charged by their platform. However, few calculate the full real cost of a delivery order. And yet, it’s the key to understanding whether your delivery activity is profitable.\u003C/p>\n\u003Cp>Let’s take a concrete example. A customer orders a burger for 12 EUR, a portion of fries for 4 EUR, and a drink for 3 EUR. Total: 19 EUR. Here’s what remains actually.\u003C/p>\n\u003Cp>Commission platform (25%): -4.75 EUR. Raw materials cost (30%): -5.70 EUR. Packaging (burger box, fries container, cup, bag): -1.50 EUR. Preparation labor (15 min at 15 EUR/hour): -3.75 EUR.\u003C/p>\n\u003Cp>Total costs: 15.70 EUR. Net profit: 3.30 EUR, representing a 17% margin. And even more so, we haven’t factored in fixed costs (rent, electricity, insurance) or losses (missed orders, unsold items).\u003C/p>\n\u003Cp>To calculate your true cost, list all variable costs per order: raw materials, packaging, preparation time (valued at the hourly rate of labor), platform commission, payment fees.\u003C/p>\n\u003Cp>Next, calculate your break-even point: how many orders per hour do you need to serve to cover your fixed costs? If your monthly rent is 3000 EUR and you work 200 hours per month, each hour must generate 15 EUR of margin just for rent.\u003C/p>\n\u003Cp>Our advice: do this calculation for each item on your menu. You will discover that some popular dishes are actually financial black holes, while others, less ordered, generate the majority of your profits.\u003C/p>\n",[20,30,36,43,49,55],{"slug":21,"title":22,"excerpt":23,"readTime":24,"publishedAt":25,"categorySlug":26,"categoryColor":27,"categoryLabel":28,"relevance":29},"commission-just-eat-restaurant-france-pourcentage-2026","Commission Just Eat restaurant France 2026 : exact percentage, Self Delivery vs Delivery, hidden fees","Commission percentage Just Eat according to the Self Delivery (10-14%) or Delivery (28-30%) plan, hidden fees, quantified examples and strategies to reduce the total cost in 2026.","10 min","2026-05-10T00:00:00.000Z","plateformes","bg-primary","Platforms",123.53684997558594,{"slug":31,"title":32,"excerpt":33,"readTime":24,"publishedAt":34,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":35},"marge-reelle-commande-livraison-calcul-2026","Calculate the actual profit margin of an order in delivery in 2026","Commission, fees, packaging, VAT: many restaurateurs lose money on delivery without realizing it. The method for calculating your actual profit margin.","2026-06-04T09:00:00.000Z",117.31758117675781,{"slug":37,"title":38,"excerpt":39,"readTime":40,"publishedAt":41,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":42},"cout-portion-calcul","Calculate the cost of goods sold for a portion: a practical method for restaurateurs without accounting training","The cost of goods sold per portion is the foundation of any healthy pricing in the restaurant industry. Here’s a 5-step method accessible to everyone, with numerical examples for burgers, pizza, and Asian dishes.","8 min","2025-12-30T00:00:00.000Z",116.14702606201172,{"slug":44,"title":45,"excerpt":46,"readTime":40,"publishedAt":47,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":48},"reduire-commissions-plateformes-livraison","How to reduce delivery platform commissions","Negotiation, clean delivery, direct order, menu optimization: concrete strategies to reduce Uber Eats and Deliveroo commissions.","2025-11-10T00:00:00.000Z",111.18521881103516,{"slug":50,"title":51,"excerpt":52,"readTime":11,"publishedAt":53,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":54},"rentabilite-par-plat","Calculate profitability by platform: the step-by-step method to identify your champions and your dead weight.","Do you really know which dishes on your menu make you money and which ones make you lose money? The Stars/Cows/Problems/Dead Weight method applied to your restaurant.","2025-12-22T00:00:00.000Z",100.32388305664062,{"slug":56,"title":57,"excerpt":58,"readTime":11,"publishedAt":59,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":60},"break-even-restaurant","Calculate the breakeven point of your restaurant: the complete method with examples and figures","How many orders do you need to fulfill each month to cover your fixed costs? Calculating the break-even point (profitability threshold) is the most important financial exercise for any restaurateur.","2025-12-26T00:00:00.000Z",95.28106689453124,{"prev":62,"next":65},{"slug":63,"title":64},"fast-good-qualite-rapide","Fast-Good: Eat fast, but healthily",{"slug":66,"title":67},"gestion-livreurs-relation-coursiers","The relationship with delivery drivers: a key factor in quality."]