Calculate your real food cost for delivery: the complete method

The food cost for delivery is different from the food cost in the dining room. It includes additional costs that many restaurateurs forget in their calculations, which completely distorts their profitability analysis.

The gross food cost (ingredients) is the foundation. For a burger priced at 12 EUR on the platform: meat 2.50 EUR, bread 0.40 EUR, cheese 0.30 EUR, vegetables 0.50 EUR, sauces 0.20 EUR = 3.90 EUR, representing 32.5%.

Add packaging: burger container 0.25 EUR, fries container 0.15 EUR, bag 0.20 EUR, napkins 0.05 EUR, sticker 0.03 EUR = 0.68 EUR. Your food cost goes up to 38.2%.

The platform commission: 30% of 12 EUR = 3.60 EUR. Your total food cost (ingredients + packaging + commission) rises to 68.2%. You have 3.82 EUR left to cover rent, salaries, electricity and generate a profit.

The preparation and packaging labor: estimate 3 to 5 minutes per order. At 15 EUR/hour including charges, this represents 0.75 to 1.25 EUR per order. Your actual net margin is often less than 2.50 EUR per order.

The goal is a total food cost (ingredients + packaging) below 35% and a net profit margin (after commission, packaging, and labor) above 15%. If you are below these figures, review your prices or your menu.

Create a cost sheet for each dish on your delivery menu. Update it quarterly (ingredient prices change). Remove dishes with a net margin below 10%.