A ghost kitchen cost calculator reveals the true economics of delivery-only food operations. Platform commissions of 25-30% fundamentally change the math compared to dine-in — this tool accounts for all the delivery-specific costs to show real net profit.
Revenue & Platform Costs
Operating Costs
Delivery packaging is higher cost than dine-in (3-7% typical)
Insurance, supplies, marketing
Ghost Kitchen P&L
Enter your ghost kitchen costs,
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How to Use the Ghost Kitchen Cost Calculator
Ghost kitchens operate on fundamentally different economics than dine-in restaurants. The platform commission (typically 25-30%) is a major cost that doesn't exist in traditional restaurant operations. Understanding how this affects margins is essential before committing to a delivery-only model.
The Platform Commission Problem
A restaurant selling a $15 dish in a dine-in setting keeps $15. A ghost kitchen on a delivery platform at 28% commission keeps $10.80. That $4.20 commission must come from somewhere — either higher menu prices, lower food cost, or accepting lower margins. Most successful ghost kitchens price delivery menus 15-25% higher than comparable dine-in prices to partially offset commissions.
Optimizing for Delivery Profitability
Target metrics for a profitable ghost kitchen: food cost below 28%, packaging below 5%, platform commission at or below 25% (negotiate with platforms at higher volume), and kitchen rent plus staff below 20% of net revenue. Combined, this can support a 10-15% net margin even after commissions. Concepts with high average order value ($25-40) dilute the commission cost per order more effectively than low-ticket concepts.
Strategies to Reduce Platform Fees
Options: (1) Negotiate lower commission rates with platforms — possible above $10K/month in volume; (2) Use pickup-only to avoid delivery fees entirely (customers pay, not you); (3) Build a direct ordering website with a lower-fee delivery service like DoorDash Drive or Olo; (4) Multi-concept kitchens can split fixed kitchen costs across multiple virtual brands, reducing per-concept overhead.
FAQ
What is a ghost kitchen?
A ghost kitchen (also called a virtual kitchen, dark kitchen, or cloud kitchen) is a delivery-only food operation with no dine-in service. It operates from a rented commercial kitchen and sells exclusively through delivery platforms like DoorDash, Uber Eats, and Grubhub. Lower overhead costs than a restaurant but high platform commission fees.
How much do delivery platforms charge ghost kitchens?
Delivery platform commissions typically run 25-35% of order value for full-service delivery. DoorDash: 15-30% depending on plan. Uber Eats: 15-30%. Grubhub: 5-20%+ fees. Most ghost kitchens using the full delivery service pay 25-30% commission. Self-delivery options are cheaper but require your own drivers.
How profitable is a ghost kitchen?
Ghost kitchen net margins typically run 6-12% when well-managed. Platform commissions are the biggest challenge — at 30% commission, you need very tight food and labor costs to hit 10%+ margins. Operators who negotiate to 15-20% platform fees through exclusive agreements or own delivery can achieve significantly better margins.
What are typical ghost kitchen rental costs?
Shared ghost kitchen facilities: $500-2,000/month for shared kitchen access. Dedicated pod in a ghost kitchen facility: $1,500-4,000/month. Building your own dedicated space: much higher. Commercial kitchen rental by the hour: $15-40/hour is an alternative for low-volume operations.
Is this ghost kitchen calculator free?
Yes, completely free. Model your delivery revenue, platform commissions, and kitchen costs to see your true monthly profit. No signup required.
What makes a ghost kitchen successful?
Key success factors: high-demand cuisine concept with strong delivery appeal, efficient packaging that maintains food quality during transit, excellent platform ratings (4.5+ stars drives algorithm visibility), high average order value to dilute delivery fees, and tight kitchen operations keeping food cost below 30% to offset platform commissions.