Delivery platforms can bring you orders, visibility and convenience. But if you do not measure their cost properly, you may be working hard and keeping very little. The point is not to reject them or use them blindly. The point is to know what you are paying, which orders are worth it for you, and how to gradually build your own ordering channel so you are not dependent on a single route to sales.
Below, you will find practical steps to calculate the real cost, review your agreements and decide when it is worth keeping, limiting or moving orders to your own system.
1. What a platform commission really is
A commission is not just an amount deducted from an order. It is a sales cost. In other words, for every order that comes from the platform, part of the turnover does not end up with your restaurant. This directly affects the margin you have left for ingredients, staff, packaging, delivery and operating costs.
Large platforms usually charge a commission per order, but they do not always publish one fixed percentage for everyone. Terms may vary by country, service, type of partnership and agreement. According to a Cyprus Mail report in January 2025, restaurants in Cyprus reported commissions of 19–25% per order with delivery and 10% for collection.
What you need to do is simple: do not look only at the platform turnover. Look at what is left after the commission and the rest of your costs.
2. Calculate the net profit per order
To understand whether an order is worth it, you need to break it down. Do not start with “I received a €20 order”. Start with “how much did I keep net after all costs”. That changes the picture completely.
Take a hypothetical example:
- Order value: €20
- Platform commission: hypothetically €4
- Ingredients: hypothetically €7
- Packaging: hypothetically €1
- Delivery or staff time: hypothetically €2
- Remainder before overheads: €6
From this €6, you still need to cover rent, electricity, payroll, wear and tear, cleaning products and everything else that keeps the business open. So the question is not whether you have lots of orders, but whether those orders leave enough margin.
For a quicker check, you can use a Delivery commission calculator and try different scenarios based on your own numbers.
3. Look at the hidden effects, not only the commission
Even if you know the percentage or charge you are paying, there are effects that are not immediately obvious. The most common one is that you get used to measuring success by order volume. But volume without profit margin can tire out the kitchen, increase mistakes and put pressure on your team.
Check the following in particular:
- Which dishes are ordered most: If they have a low margin, they may not be as good for you as you think.
- How much packaging costs: For delivery products, packaging is part of the production cost.
- How long preparation takes: A dish that blocks the kitchen may cost more than it seems.
- What happens at peak times: If online orders delay customers in the restaurant, you have an indirect cost.
The aim is to know which orders you want to increase and which simply fill the screen without filling the till.
4. Assess the agreement properly before you commit
Before you sign or renew a partnership with a platform, do not stop at the general picture. Ask for a clear explanation of every charge and keep notes. If something is not clear, keep asking until it is. You do not need to be “difficult”. You need to be careful.
Create a short checklist:
- What is the charge per order?
- Are there different terms for delivery and collection?
- Are there extra charges for visibility or promotions?
- When and how do you receive the money?
- Who is responsible for cancellations, mistakes or complaints?
- What access do you have to your customer details?
If you have good order volume or a strong brand in your area, you can discuss better terms. Do not assume everything is fixed. Even if the commission does not change, you may find other ways to reduce cost or dependence.
5. Do not simply raise prices without a strategy
Many owners think: “Since I pay commission, I’ll raise the prices on the platform”. Sometimes this is necessary, but if it is done carelessly it can reduce orders or create a bad impression with customers. You need a smarter approach.
Try the following:
- Identify the dishes with a good margin: Promote these more on the menu.
- Create combos that make sense: For example, a main dish, side and soft drink at a price that works for you.
- Limit complex dishes for delivery: If a product causes delays or deteriorates easily, it may not be suitable as a core online product.
- Review the minimum order amount: Small orders with a high service cost may not be viable.
The right question is: “How do I make the order more profitable without the customer feeling that I am simply getting more expensive?” That is where you win.
6. Build your own online ordering channel
Platforms can work as a customer acquisition channel. But repeat customers should ideally learn to order directly from you too. This gives you more control over the relationship, communication, menu and cost.
Your own online ordering system helps you have your own link, your own QR code and your own customer list. For example, Wiiz Eat works as the restaurant’s own online ordering system, not as a marketplace. The charge is €0.15 per accepted order, rejected orders are not charged, there is a one-off activation fee of €250, prices are excluding VAT and there is no commitment.
The important thing is that the customer pays the restaurant directly, in cash or by card on your own POS at the door. This means you are not waiting for a third party to pay you, and you do not lose the relationship with your customer.
7. Move customers gradually, without pressure
You do not need to leave platforms overnight. It is more practical to create a calm transition: keep platforms for visibility and new customers, but train your existing customers to order directly.
Steps you can take straight away:
- Put a QR code on the delivery bag: With a message such as “Next time, order directly from us”.
- Add the link to Instagram and your Google profile: So the customer does not have to search.
- Inform your staff: When someone calls by phone, tell them there is also online ordering through your own channel.
- Keep the menu updated: Photos, prices, options, extras and available dishes need to be correct.
- Do not promise what you cannot deliver: If you are under pressure, temporarily pause orders or increase preparation time.
Change happens through repetition. Every order is an opportunity to remind the customer that they can support you directly.
8. Track what works for you every month
Managing commissions is not something you do once. It needs a monthly review, because ingredient prices, demand, staffing, peak times and customer behaviour all change. If you do not track them, you may continue with a practice that once worked but now puts pressure on you.
At the end of each month, note down:
- How many orders came from each channel?
- How much did each channel cost?
- Which dishes had the best margin?
- Which times caused delays?
- How many customers ordered directly?
With these figures, you can make decisions: change the menu, promote specific products, adjust the minimum order, limit unprofitable dishes or invest more in your own channel. You do not need to guess. You need to measure.
Conclusion: Platform commissions are not always “bad”, but you need to know what they really cost you. When you measure properly, negotiate better, design a smarter menu and build your own ordering channel, you gain greater control over your restaurant’s profitability.