Start with one dish
The easiest calculation begins with one menu item. Take its app price, then subtract commission, ingredient cost and packaging. What remains is the margin per item. Multiply that by a realistic number of orders.
A common mistake is asking how many monthly orders you might get before checking what each one leaves. Some dishes leave very little per item, and extra orders will not fix that. Work out one dish first, then the month.
A worked example
The following numbers are illustrations only. They show the method and do not promise a result.
Suppose a dish costs PLN 40 in the app. With our brands, our commission is 35% of each transaction, which is PLN 14 in this example. We cover platform commissions and marketing costs, so you do not subtract those again. That leaves PLN 26.
Now subtract your costs:
- ingredients, for example PLN 12,
- packaging, for example PLN 2.
In this example, PLN 12 remains per item. That is the number you multiply by orders.
Repeat this for two or three dishes likely to sell most often. One high-margin dish is not enough if the most popular item leaves very little.
Use consistent figures. If the app price includes VAT, treat ingredient and packaging costs the same way, or convert everything to amounts excluding VAT. Mixing the two makes the result look better than it is. We explain exactly how commission is charged during consultation and in the agreement.
Costs people often miss
Packaging can cost more than expected, particularly when an order needs a food container, separate sauce pot, cutlery and bag. Give it its own line in your calculation. If you need takeaway packaging, we help arrange a supplier discount, but you still pay for it.
Time at the collection counter counts too. A delivery order that holds up the line for five minutes at lunch costs more than its ingredients, because dining-room plates wait. The same dish may make sense at 15:00 and fail to make sense at 13:00.
The third cost is waste: food prepared for delivery that does not sell. With Mniamciu, you list only dishes available that day. A sold-out product can be switched off once on one device and removed from all apps. You do not have to hold stock just in case.
The fourth is your time. Maintaining profiles, replying to reviews and resolving complaints costs money even when it does not appear on an invoice. With our brands, we handle profiles, photos, descriptions, marketing, customer service and complaints. Include that when comparing our model with managing apps yourself.
There are also costs this model avoids: a new dining room, waiting staff and attracting customers to a separate venue. There is no joining or monthly fee, and you use existing equipment and ingredients.
What scale changes
A delivery order does not need a higher margin than a dish served in your dining room. The difference is that it arrives during hours you already pay to keep the kitchen open.
During quiet hours, your team is working, equipment is running and rent is due. You pay these costs whether you make one plate or twenty. Extra orders can add margin without new fixed costs. Read more about quiet kitchen hours.
Peak hours work differently. A new order competes with dining-room service for space and attention. If delivery makes seated guests wait, some delivery earnings may be lost through poorer reviews, tips or repeat visits, beyond what an order report shows.
Calculate a week, with quiet and busy hours considered separately. You choose when the brand is available, so you can offer delivery mainly when it pays.
How many orders to assume
This is the hardest figure. It depends on your area, competition in the apps, season and how many hours the brand is available.
As a reference, our partners handle an average of 150 to 600 orders a month, bringing up to PLN 40,000 in additional monthly revenue. Revenue is not profit. You still subtract commission, ingredients and packaging, as in the example above.
The range is wide. Do not assume your kitchen will reach its upper end. Calculate three scenarios:
- Cautious. Few orders, mainly in quiet hours.
- Middle. What you realistically expect after several months.
- Strong. Many orders with the brand available for most of the day.
If the cautious scenario works, you have a sounder basis for starting. If only the strong one works, review hours and brand choice before signing.
Calculate the whole month
Once you have margin per item and three order scenarios, use four steps:
- Multiply margin per item by orders during quiet hours.
- Multiply margin per item by peak-hour orders, then subtract what you lose in dining-room service when delivery occupies the line.
- Subtract costs created only by delivery, such as an extra working hour if you extend a shift.
- Add the results and compare the cautious, middle and strong scenarios.
If the second step produces a loss, the calculation has helped you. You know peak-hour delivery does not pay and can switch it off during those hours.
How settlement works
Once a month, you receive a VAT invoice for our commission. The remaining amount goes directly to your account. There is no upfront payment or fixed fee. If you do not earn, neither do we.
The agreement has no fixed end date. If the numbers do not work after a few months, you can leave with one email.
Prices and portion sizes in our brands are consistent across the network, so you do not need to guess the selling price. We welcome and consider suggestions.
If you want your own delivery brand instead of ours, the calculation depends on your menu and prices. See management of your own brand; we discuss payment terms during consultation.
Work it out with us
During the free consultation, we go through these numbers for your kitchen: your hours, equipment and a suitable brand. If you are just starting, also read how to open a virtual restaurant in your existing kitchen.
Leave your phone number and the venue's name and address in the form. We call back within 24 hours on working days. If the calculation shows that this model does not pay for your kitchen, we will say so.
