View Case StudyDelivery Channel Rebuild
Concept study — not client work
Menu & Product
Delivery Menu & Pricing
Delivery treated as its own business: a separate menu, separate prices and a margin calculated after commission, packaging and the items that do not travel.
The business problem
A dish that earns well in the dining room can lose money on every delivery order once commission and packaging are subtracted. Listing the same menu at the same prices is how that loss becomes invisible and permanent.
What we analyze
- Platform commission and contract terms
- VAT treatment and recoverable tax
- Restaurant-funded discounts
- Packaging, food cost and payment fees
- Contribution by item and delivery channel
01What We Do
Delivery carries a commission, a packaging cost, a different quality risk and a different competitive set — yet most venues list the dine-in menu at dine-in prices and read the result as a channel problem.
We rebuild the channel from the margin backwards: which items should be listed at all, which travel badly enough to damage the brand, what each item earns after commission and packaging, where bundles and minimum-order thresholds change the economics, and what the listing itself should look like on an aggregator where photography and item order decide the sale.
02Our Approach
The first output is usually a shorter list, not a cheaper one. Delisting an item that loses money on every order is faster and safer than repricing the whole menu.
Services
What You Get
- 01Delivery margin analysis by item
- 02Channel commission impact model
- 03Packaging cost review
- 04Delivery menu structure
- 05Delivery pricing recommendations
- 06Bundle and minimum-order strategy
- 07Aggregator listing recommendations
- 08Margin calculated after commission and packaging
- 09Loss-making items identified before they scale
- 10Items that travel badly removed deliberately
- 11A listing built for how aggregators are browsed
Our Approach
Our Approach
- 01
Inputs
Item costs, commission rates and packaging costs.
- 02
Rebuild
Contribution recalculated per item, per platform.
- 03
Curate
The list shortened and structured for the channel.
- 04
Price
Channel prices, bundles and thresholds set.
Work
Selected Work
View Case Study2024
Frequently Asked Questions
Is it acceptable to charge more on delivery?
It is standard practice and generally expected, provided the difference is consistent and not hidden. What damages trust is an inconsistent gap, not a stated one.
Should we run our own delivery instead?
Sometimes, and the model shows at what order volume that becomes worth its fixed cost. It is a calculation, not a principle.
Services
Related
SolutionProfitability AnalysisWhere the money is actually made and lost across items, categories, channels and branches.- ResourceDelivery Profitability ChecklistA one-page starting worksheet for delivery profitability checklist. Collect your evidence, then complete the review with NORIVA.NORIVA / KNOWLEDGEChecklists
Delivery Profitability Checklist
Delivery & Digital Growth - ResourceDelivery Platform PerformanceAn editable restaurant workbook for delivery platform performance, with structured inputs, working calculations and an action-ready summary.NORIVA / KNOWLEDGETemplates
Delivery Platform Performance
Delivery & Digital Growth - ToolDelivery Pricing CalculatorWhat is left of a delivery order after commission and packaging, and the price that protects it.
- ToolContribution Margin CalculatorWhat an item contributes per sale and per month, once its cost is taken out.
- ArticleDelivery economics: what commission really costsListing the dine-in menu at dine-in prices on a delivery platform is the most common way a profitable restaurant sells at a loss without noticing.
More NORIVA services
All Services →- Menu PricingPricing reviewed against cost, contribution, positioning and what the market will carry.
- Food Cost AnalysisRecipe and item costing, and what the food cost percentage is actually telling you.
- Menu Strategy, Engineering & PricingA structured study of what your menu sells, what each item earns, and what to change — item performance, food cost, pricing, product mix and menu structure.
- Brand Strategy & IdentityWe define the strategy, positioning and identity that make an F&B brand distinctive, coherent and ready to grow.
- Social Media ManagementAlways-on channel management that keeps your restaurant in the feed and in the conversation.
- Content StrategyA content plan built around what the restaurant needs to sell, not around what is trending.
Delivery Menu & Pricing
Delivery Menu & Pricing request
Tell us about the business and what you need, and we will come back to you.
Start a Project
The delivery menu treated as its own commercial problem: commission, packaging and price.