Restaurant delivery profit calculator
See what delivery orders leave after fees and costs. Compare 5–20% delivery price increases, monthly contribution and direct pickup.
Free to use without signup. Your financial inputs stay in the browser.
What you will enter
- Base menu subtotal before discount ($ / order): Your in-store/direct menu subtotal before any third-party price increase. Exclude sales tax, tips and guest-paid delivery fees.
- Third-party price increase (%): Increase delivery menu prices by 0–20% relative to the base subtotal. Check your agreement’s pricing terms.
- Monthly delivery orders (orders): Whole orders. The comparison holds this volume constant; it does not predict customer demand.
- Restaurant-funded discount ($ / order): Only the discount funded by your restaurant. Enter 0 if none.
- Delivery commission rate (%): Use the rate in your actual agreement, not an advertised or assumed rate.
- Other platform fees per order ($ / order): Include fixed fees and any restaurant-funded promotion cost not entered elsewhere. Enter 0 if none.
- Additional payment processing rate (%): Enter 0 if processing is already covered by commission or another fee.
- Food cost per order ($ / order): Recipe cost for the entire order, including sauces and garnishes.
- Packaging per order ($ / order): Containers, bags, seals, utensils and other packaging used.
- Incremental labor per order ($ / order): Labor caused by this order. Base staffing belongs in fixed overhead unless you allocate it here; avoid double counting.
- Other variable cost per order ($ / order): Include other order-related costs or supported allowances. Enter 0 if none.
- Direct pickup processing rate (%): For the comparison, use your own ordering/payment provider’s rate.
- Direct pickup fixed transaction fee ($ / order): Include per-order direct ordering or processing fees here. Enter 0 if none.
The formula
Contribution = sales after restaurant-funded discount − commission − other platform fees − additional processing − food − packaging − incremental labor − other variable costs.
A worked example
Fictional example: a $30 subtotal, $3 restaurant-funded discount, 25% commission on the pre-discount subtotal, $9 food, $1.50 packaging and $2 incremental labor leaves $7 toward overhead and profit. These are example inputs, not current platform prices or Ryan’s results.
How to use the result
Reconcile to a payout statement
Match the fee basis, discounts and other charges to your contract and an actual statement. Different order types and agreements can have different terms. Do not charge processing twice if it is included in commission.
Separate contribution from net profit
A positive result can help pay fixed overhead, but it does not prove that the restaurant is profitable. A negative contribution means the modeled order does not help cover fixed costs.
Compare channels without assuming equal demand
The pickup comparison uses the base menu subtotal without the delivery price increase, with the same dollar discount and operating costs. It does not assume that customers will switch, that direct marketing is free, or that pickup can replace delivery volume.
Questions owners ask
Does this use a standard delivery commission?
No. All fee rates are entered by you. Use your signed agreement and statement; public pricing pages are only a starting point for questions.
Can I raise my menu price to the break-even subtotal?
The subtotal result only covers the costs entered under constant assumptions. It is not a pricing recommendation and does not account for demand changes, your contractual pricing terms or fixed overhead.
Keep working on the decision
Sources and scope
Planning estimates based on your inputs. Check the assumptions against your actual quotes, recipes and operating records.