Ghost Kitchen & Food Delivery Economics: Commissions, Food Cost & Order Profit

What you'll build

What you will be able to do

Each lab ends with a concrete result that you build yourself and the checker confirms, cell by cell.

• Cost a delivery recipe from grams, add the packaging that dine-in menus never carry, and price items to a target plate cost %.
• Look up each channel's commission, payment fee and fixed fee, work out the net payout of eight orders and the effective fee rate of one platform.
• Build a contribution grid for three channels and six basket sizes with one mixed-reference formula, find the basket where your own web shop beats a platform and chart the lines.
• Model a 20 % off promotion four ways, see why extra orders can still lose money when the kitchen pays the discount, and find the order volume the promo would need.
• Split rent, kitchen labour and software across four virtual brands with three different drivers and find the brand that looks unprofitable after allocation.
• Turn station prep times into orders per hour, find the bottleneck station, check utilisation at the Friday peak and size the slots you need.
• Calculate the contribution per order of three channels, weight it by the channel mix and find the orders per day to break even and to reach a profit target.
• Rate a delivery menu on contribution after commission, set the popularity and margin thresholds, classify every item and plot the matrix as a scatter chart.