Knowledge
Lieferando commission: what is actually left over
Gross revenue on the platform looks good — what lands in the account is noticeably less. This article shows which deductions sit between the order and the contribution margin, and where businesses can actually change something.
The short answer: a business keeps noticeably less from a delivery order than gross revenue. Deducted are the platform commission, sometimes payment fees, the cost of goods, and the proportional cost of staff and packaging. The exact commission depends on the contract and the chosen model — that is, whether the platform only mediates or also delivers.
What the costs are made up of
Between the amount the guest pays and what is ultimately left in the business, several items sit. Deliberately no concrete percentages are given here, because they differ by contract, model and country. Your own terms are in the restaurant portal and in the contract.
- Platform commission — the share the platform keeps per order. It usually differs depending on whether the platform only mediates or also delivers.
- Payment processing — depending on the contract, a separate fee for online payments, sometimes already included in the commission.
- Cost of goods — the ingredients of the ordered dish, calculated on the actual portion size, not the planned one.
- Packaging — boxes, cups, lids, cutlery, bags. An item that looks small per order and becomes clearly visible over the month.
- Staff share — the working time spent on preparing, packing and handing over the delivery order.
Why running your own delivery is not automatically cheaper
The calculation "save the commission, drive it yourself" only works out if everything is offset against it: drivers including non-wage labour costs, vehicle or bike, maintenance, insurance, downtime due to illness and weather, plus the idle time in which someone is paid and no order is open.
On top comes the point that is hardest to replace: reach. The platform brings guests who would otherwise not have found the business. Anyone building their own delivery has to generate that demand themselves. In practice, many businesses therefore run both in parallel — regular guests through their own channel, new guests through the platform.
Three ways to improve the margin
- 01
Check portioning and cost of goods: weigh rather than estimate. Deviations between calculation and practice are the most common silent margin loss in the kitchen.
- 02
Calculate platform prices separately from the in-house business, because the fees have to be factored in. Whether and to what extent differing prices are allowed is governed by the respective platform contract — that needs checking before any change.
- 03
Increase order value instead of just order count: offer sensible sides, drinks and menu combinations. A large part of the effort is per order, not per dish — so a second item on the same order is significantly more profitable than an additional order.
What a second brand changes about this
A second brand does not lower the commission. It changes something else: the number of orders coming from the same kitchen. Rent, equipment, core staff and energy are already paid for — they are incurred whether the stove is running or not.
That is why additional revenue from an existing kitchen contributes disproportionately to the contribution margin, even though the commission per order stays the same. How to actually increase orders is described in more orders on Lieferando; the terms at somaFood are under costs and terms, and anyone who wants to get specific can get in touch via become a partner.
This is an orientation, not legal or tax advice. Your own contract terms with the platform are decisive; when in doubt, a tax advisor or industry association can help.
We will work through together what a second brand would mean for your kitchen.
- No obligation — your message commits you to nothing.
- A personal reply from our team.
- We check right away whether your area is still available.
How high is the commission on Lieferando?
That depends on the contract and the model — whether the platform only mediates or also delivers. Lieferando does not name a universal figure. Your own terms are in the restaurant portal and in the contract.
May I charge higher prices on the platform than in-house?
That is governed by the respective platform contract. Some contracts allow differing prices, others restrict them. Your own contract needs checking before any change, with legal advice if in doubt.
Is running your own delivery worthwhile?
Only if drivers, vehicle, insurance, downtime and the platform's missing reach are all factored in. Many businesses therefore run both in parallel.
Can I negotiate the commission?
Terms are a matter of contract and depend, among other things, on the chosen model and order volume. A conversation with the platform's contact person costs nothing.
What does a second brand cost at somaFood?
There are no entry costs, no joining fee and no investment in equipment. We discuss the share of the brand's revenue in a personal conversation and put it in writing. All details are under [[costs|costs and terms]].