Food cost delivery: calculation and optimization

Food cost is the ratio between the cost of raw materials and the selling price. For delivery, this ratio must include additional elements: packaging, loss of products during transport, and adjusted portions to withstand the journey.

Calculate the true food cost of each dish on your delivery menu. Weigh each ingredient, note its price per kilogram, and calculate the exact cost of the portion. Don’t forget the small costs: cooking oil, spices, garnishes, condiments. They often represent 5 to 8% of the total food cost.

The target food cost for delivery is 25-32%. If your food cost exceeds 35%, the dish is likely not profitable after platform commission. Review the recipe: can you reduce a portion without impacting customer satisfaction? Can you substitute an expensive ingredient?

Negotiate regularly with your suppliers. Compare prices, buy in bulk, and switch suppliers if necessary. A 5% savings on your purchases translates directly into a 5% additional margin.

Track your monthly food cost per dish. Some ingredients have seasonal prices: tomatoes in winter, avocados in summer. Adjust your selling prices accordingly or temporarily modify recipes to maintain your target margin.