The straight answer: efood and Wolt cost a restaurant the commission you agree per order, plus anything else that affects your margin: discounts, offers, packaging, delivery costs, staff time and possible pressure on prices. There is no fixed public percentage that applies to everyone, so you need to measure it using your own dishes.
If you only look at the turnover that platforms bring in, you may think it “works”. But if you do not know how much is left after each order, you may be filling your kitchen with low-profit orders. Below, you will see a practical way to calculate the real cost and make decisions without guesswork.
1. what you really pay on each order
The first cost is the platform commission. It is usually calculated on the order value, but the terms differ depending on the agreement, area, type of partnership and whether delivery is handled by the platform or by the restaurant. Because platforms do not publish one fixed percentage for everyone, do not rely on “I heard it is this much”. Rely only on your own agreement.
To see the real cost, create a simple table per order:
- customer basket value,
- platform commission,
- cost of ingredients,
- packaging,
- delivery, if you handle it yourself,
- any discount or offer,
- net amount left for you.
Only then can you see whether an €18 order is good business or simply keeping your kitchen busy.
2. commission is not the whole cost
Many owners calculate: “if the commission is X, then that is my cost”. In practice, the total cost is higher, because an online order has its own expenses. Packaging for delivery is not the same as serving in the restaurant. You need boxes, bags, containers, stickers, cutlery or napkins. If you add wrong orders, replacements or products that do not travel well, the cost goes up.
Check especially dishes with a low price and lots of sides. That is where the commission can “eat up” a large part of the profit. Do the following:
- write down the packaging cost by dish category,
- measure which products often have changes or complaints,
- remove from delivery anything that does not hold up in transit,
- create combos with a better average basket.
You do not need to sell everything online. You need to sell what leaves you a profit.
3. calculation example with hypothetical numbers
Let’s look at a hypothetical example, so you can understand the logic. You have a €20 order. The cost of ingredients is €7. Packaging costs €1. If the agreed platform commission is €4, you are left with €8 before calculating team time, management and any delivery. If you also add a €2 discount, you drop to €6.
Now compare the same order if it comes through your own channel. For example, with an online ordering system for the restaurant itself, such as Wiiz Eat, the charge is €0.15 per accepted order, with a €250 one-off activation fee, no commitment and prices excluding VAT. It is not a marketplace, so the customer orders from your own link or QR code and pays you directly, in cash or by card on your own POS at the door.
The conclusion is not “cut the platforms”. It is: know exactly how much each channel costs you.
4. when the platform pays off and when it does not
Platforms can make sense when they bring you orders you would not otherwise get, or when you enter a new area and want visibility. But they are not equally profitable for all products, all times and all customers. If you fill peak hours with low-margin orders, you may delay customers who would have ordered directly from you.
Split your orders into three groups:
- profitable: good basket, simple production, little packaging,
- borderline: average basket, several changes, low margin,
- loss-making: big discount, expensive packaging, difficult transport.
Then make decisions. If a product is borderline, increase its price, change the portion, put it only in a combo or remove it from the online menu. The platform is a sales tool, not an obligation to sell everything.
5. how to calculate the cost in 15 minutes
You do not need complicated software to get started. Take the last 20-30 orders from each channel and run a quick check. For each order, write down the value, ingredient cost, commission, packaging and the net amount left. If you have different categories, such as pizza, burger, souvlaki or cooked dishes, measure them separately.
Practical steps:
- choose one week without extreme conditions,
- calculate the average basket per channel,
- calculate the average packaging cost,
- note how many orders had a discount,
- find the 5 products that sell the most,
- calculate what is left per product.
For a quicker start, you can use the Delivery commission calculator and enter your own hypothetical or real numbers. The important thing is not to stay with “roughly”.
6. what to watch with offers and discounts
Discounts look like an easy way to get more orders, but they can wipe out profit. If you pay commission and also give a discount, you need to know who carries the cost and what is left in the end. An offer that increases turnover but lowers net profit is not always a good move.
Before you run an offer, answer:
- Which product am I promoting and why?
- Does it have enough margin for a discount?
- Does it increase the average basket or simply reduce the price?
- Does it bring in new customers or train the same customers to wait for a discount?
- Can the kitchen support it during peak time?
It is better to run targeted offers on products with a good margin than general discounts across the whole menu. Try a short duration, measure the result and keep only what performs.
7. how to reduce dependence on platforms
The healthiest model is to use platforms as one channel, not as the only channel. At the same time, you build your own orders, so customers who already know you do not always need to go through a third-party environment. This takes repetition and a clear message, not pressure.
Start with simple touchpoints:
- put a QR code on the delivery bag,
- add an order link to your Instagram and Google profile,
- write “order directly from us” on your shop window,
- train staff to mention it politely,
- put a small leaflet inside the bag with ordering instructions.
With Wiiz Eat, for example, you have your own ordering link and QR code, a menu with photos, prices, options, extras and the ability to hide a dish that has sold out. The live order board helps you accept, reject and update the customer at every step.
8. what decision should you make in the end
Do not decide based on emotion. Platforms may bring you significant volume, but volume without profit tires your team and puts pressure on quality. On the other hand, if you cut them suddenly without having your own ordering channel, you may lose visibility and turnover.
The practical decision is this:
- keep platforms for new customers and specific hours,
- measure net profit by product category,
- improve or remove loss-making dishes,
- build your own channel for repeat customers,
- check the numbers every month, not once a year.
If you operate in Cyprus, there is also a public report that restaurants mentioned commissions of 19–25% per order with delivery and 10% for collection, according to the Cyprus Mail in January 2025. This does not mean it applies to everyone. It means you need to read your own agreement and make your own calculation.