Free restaurant tool
UAE Dish & Delivery Margin Calculator
Estimate the contribution margin of one dish from your own price, ingredient cost, packaging, discount, delivery fee and VAT treatment. The result is contribution margin, not net profit or a menu-price recommendation.
How to use it
- Enter the selling price and ingredient cost for one portion.
- Add the delivery, discount, VAT and yield assumptions for this scenario.
- Read the contribution margin, then check the inputs against your records.
Order assumptions
“VAT added separately” keeps the menu price before VAT; “No VAT adjustment” leaves VAT out of this scenario entirely.
Target scenario (optional)
Enter a selling price to view the estimate.
Estimate only. This is not tax or accounting advice, net profit or a menu-price recommendation. It uses only the assumptions you enter; confirm contracts, settlements and accounting treatment with the relevant professional.
What the result means
Contribution margin is what one dish leaves over
The calculator starts from net revenue: the price after your discount and the VAT treatment you picked. It then subtracts adjusted food cost, packaging, delivery fees and payment fees. Adjusted food cost = ingredient cost x (1 + your waste or yield uplift).
Fixed costs are left out on purpose, and the result is not tax or accounting advice. Use it next to recipe costing, menu pricing, delivery VAT, inventory and cloud-kitchen operations.
How TajerGo tracks this automatically
Recipe costs from the prices you actually paid.
In TajerGo each dish has a recipe with ingredient quantities and costs, so food cost is worked out for you instead of in a spreadsheet.
- Each recipe line shows quantity, unit and cost
- Selling a dish deducts its ingredients from stock
- Receiving stock updates what you have on hand
Questions
Common questions
No. This estimate subtracts only the order-level costs you enter. It leaves out rent, salaries, utilities, marketing and every other business cost, so treat it as the margin one dish leaves to cover them.
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