To include packaging in an online order contribution model, estimate the packaging used by a representative basket, adjust for waste and replacements, and subtract that amount from the order’s contribution. Calculate pickup and delivery separately when they use different materials, then combine them using your actual order mix.
The useful number is not the price of a case of containers. It is the cost, in cents, of the supplies consumed or lost for each order. A small worksheet can make that cost visible without turning every menu item into an accounting project.
List packaging by fulfillment mode
Start with what leaves the restaurant with an order. For pickup, that might mean containers, lids, sauce cups, bags, napkins, and a seal. Delivery may need those same items plus an extra liner, a drink carrier, or other protection for the trip. Include utensils only when they are actually supplied.
Walk through a typical order with the person who packs it. Ask which items are standard, which depend on the food, and which are added only when a guest requests them. A menu with soups, pizzas, and cold drinks may need several basket types because one average container cost would hide important differences.
Identify who supplies and pays for each item. Your restaurant may buy the food containers while a delivery provider supplies another part of the handoff. Count an item in your packaging cost when your restaurant pays for it, even if it appears on a separate invoice. Do not count a provider-supplied item as your expense unless it appears in the price you pay.
Record the delivered purchase price and usable unit count for each supply. If a case costs $42 and contains 300 usable containers, the input is 14 cents per container. If lids are purchased separately, calculate their cost separately. Include a supplier’s delivery charge in the unit cost if you allocate it consistently; do not add the same charge again elsewhere.
Keep packaging distinct from food ingredients, card processing, ordering software, and courier or dispatch charges. Those can all affect order contribution, but combining them with packaging makes it harder to see which cost changed. For the broader calculation, use the guide to comparing order contribution.
Calculate a representative basket in cents
Use recent direct-order tickets to choose a basket that resembles your normal mix. It should reflect both the number of meals and the supplies typically packed with them. If one large catering order uses substantially more packaging, give that order type its own calculation rather than treating it as an ordinary basket.
Hypothetical example: A restaurant’s representative order contains two meals. Each meal uses one container with its lid included in the unit price. The restaurant uses one bag, one set of napkins, and one seal per order. Delivery orders also use a protective liner. All prices below are assumed, not supplier quotes.
| Packaging item | Quantity per order | Cost per unit | Cost per order |
|---|---|---|---|
| Container and lid | 2 | 28 cents | 56 cents |
| Bag | 1 | 18 cents | 18 cents |
| Napkins | 1 set | 6 cents | 6 cents |
| Seal | 1 | 4 cents | 4 cents |
| Delivery liner | 1 for delivery; 0 for pickup | 12 cents | 12 cents for delivery |
The table puts a pickup basket at 84 cents and a delivery basket at 96 cents. Suppose 60% of direct orders are pickup and 40% are delivery. The weighted average is (84 × 0.60) + (96 × 0.40), or 88.8 cents per order before waste and replacements.
That average is useful for a monthly model. Keep the two mode-specific figures as well: if delivery becomes a larger share of orders, the average will rise even if supplier prices stay unchanged. Also check whether the two-meal basket represents both modes. If delivery orders usually contain more meals, build a different basket for delivery before weighting the results.
For a simple contribution view, subtract food and other variable order costs as well as packaging from the revenue you retain on an order. Use the amount relevant to your model rather than assuming every guest charge is restaurant revenue. The packaging figure is one input, not the full cost of serving the order or the profit from it.
Add waste and replacement assumptions
Supplies can be damaged, mispacked, or thrown away before they reach a guest. Orders can also need a replacement bag or container. A worksheet that counts only perfect orders will miss those costs.
For the same hypothetical basket, assume waste costs an additional 5% of the packaging value used on completed orders. That adds 4.44 cents to the 88.8-cent average. Separately, assume replacement packaging averages 2 cents per completed order. The adjusted estimate is 88.8 + 4.44 + 2 = 95.24 cents per order, or about 95 cents when rounded for a quick model.
The waste percentage here is an allowance on the value used, not a claim that 5% of purchased units are discarded. The replacement allowance covers replacement packaging only. It excludes replacement food, refunds, staff time, and any second delivery charge. Avoid counting the same damaged container in both allowances.
This estimate includes the variable packaging listed in the table, its assumed waste allowance, and the stated replacement-packaging exception. It excludes fixed costs such as storage space and software subscriptions, as well as food, labor, processing, courier charges, and other exceptions. Add those separately if your contribution model calls for them.
To improve the assumptions, track discarded supplies and replacement packaging for a representative period. Note the item and quantity, not just the number of incidents: replacing a bag is different from repacking an entire order. Divide the recorded cost by completed orders for the same period, and separate ordinary packing waste from replacements. A short sample may miss unusual problems or busy periods, so treat it as a starting estimate rather than a permanent rate.
If packaging costs seem high, look at the cause before cutting supplies. A cheaper container may require an extra bag or create more replacements. Compare the cost of the complete packed order, including a reasonable waste and replacement allowance, rather than the container price alone.
Review the worksheet when costs or orders change
Keep one worksheet with a row for each item and columns for supplier, purchase price, usable units, cents per unit, and quantity used. Record separate pickup and delivery totals, the order mix, and the date of the last update. Save a note about what each price includes so a future case-price comparison is fair.
Review the inputs when a supplier changes prices, a case count changes, or the menu and packing process change. A periodic check also helps catch quiet shifts: a larger share of drinks may increase carrier use even when the number of orders stays flat. Ask suppliers for current written quotes with case quantities, delivery charges, and any minimums spelled out.
Use the model to answer a specific operating question. For example, if a new bag is more expensive per unit, calculate whether it replaces another item or reduces a documented replacement cost. If the savings depend on fewer failures, measure that separately before treating the lower total as established. Ask the packing team whether the proposed combination fits the actual food and handoff process.
When planning a broader direct-order budget, keep the packaging worksheet alongside your estimates for processing, delivery, and software rather than rolling all of them into one fee. The guide to direct ordering costs can help frame those other inputs. If you are considering changes to your ordering setup, the online ordering buying guide offers questions to take into a vendor conversation.
Next step: Pull a recent set of direct-order tickets and your latest packaging invoices. Build the pickup and delivery baskets, add your best-supported allowances, and enter the resulting cents per order in your contribution model. Then use the checklist to evaluate your current setup and ask Fleksa about US availability for its restaurant online ordering product if relevant.
Frequently asked questions
Should I use one packaging cost for every order?
One weighted average can work for a monthly estimate if your baskets are reasonably similar. Use separate figures for pickup, delivery, or large orders when their packaging needs differ enough to change the decision.
Do delivery charges belong in packaging cost?
No. A courier or dispatch charge is a separate order cost. Include a delivery-specific bag or liner in packaging if the restaurant pays for it, but do not treat that as the courier charge.
How should I price a partially used case?
Calculate the cost per usable unit from the case price and unit count, then multiply by the quantity used per order. Add a separate, clearly defined allowance for waste so discarded items are not ignored or counted twice.
