Ghost Kitchen & Food Delivery Economics: Commissions, Food Cost & Order Profit
Cost delivery plates with packaging, work out platform commissions and fees, compare contribution by channel and basket, test who funds a promotion, allocate shared costs across virtual brands, size kitchen capacity for the peak, find break-even orders per day and engineer a delivery menu: 8 graded labs on a fictional ghost kitchen.
The first lesson is free — no account needed.
About this course
A ghost kitchen and food delivery economics course that runs the numbers of one fictional delivery-only kitchen with four virtual brands, for restaurant owners, ghost kitchen operators and food delivery analysts. You cost a delivery recipe from grams and add the packaging dine-in menus never carry, look up each channel's commission, payment fee and fixed fee to get the net payout per order, build a contribution grid by channel and basket size with one mixed-reference formula, model a 20% promotion funded by the kitchen or by the platform, allocate rent, labour and software across brands with different drivers, turn station prep times into orders per hour and find the bottleneck at the Friday peak, calculate break-even orders per day with a channel mix and engineer the delivery menu on contribution after commission. Illustrative fees, no affiliation with any delivery platform. The first lab is free.
Lessons
- Delivery Plate Cost: Recipe Cost, Packaging and Food Cost %Free
- Platform Commission and Fees per Order Pro
- Contribution per Order by Channel and Basket Size Pro
- Promotions: Kitchen-funded vs Platform-funded Discounts Pro
- Multi-brand Kitchens: Allocating Shared Costs Pro
- Kitchen Capacity: Orders per Hour, Prep Times and the Peak Pro
- Break-even Orders per Day with a Channel Mix Pro
- Menu Engineering for Delivery: Popularity vs Margin after Commission Pro