Calculate the optimal sales price for delivery.

Setting delivery prices isn’t just about adding a margin to material costs. Platform commissions (15 to 30%), packaging, additional labor, and promotions completely transform the profitability equation.

Start by calculating the actual food cost of each dish. Include all ingredients, waste, and exact portions. A target food cost for delivery should be between 25% and 32% of the selling price, compared to 28-35% in the dining room.

Add the specific delivery costs: packaging (0.50 to 2 euros per order), napkins and cutlery (0.30 to 0.50), and carrier bag (0.20 to 0.40). These small amounts add up and significantly impact the margin.

To determine the final price, apply the formula: Price = (Food cost + Packaging) / (1 - Platform commission - Target margin). With a food cost of 3 euros, packaging of 1 euro, a 25% commission, and a target margin of 20%, the minimum price is (3+1)/(1-0.25-0.20) = 7.27 euros.

Compare your prices with local competition. If your calculated price is significantly higher than the market, you need to rethink the recipe or packaging rather than cutting the margin. A non-profitable dish will not become profitable by selling more; it will worsen the losses.