1. Know your real cost per dish
Start with what each dish costs you to make: ingredients, plus the container, lid, bag, sauce pots and cutlery that go with it. Packaging is easy to forget and adds up across a busy night. Write the total next to each of your best sellers.
2. Check the commission on your plan
Uber Eats takes a percentage of each order, and the rate depends on the plan you chose and whether you use their couriers or your own. Look it up in your agreement or in Uber Eats Manager rather than relying on what someone told you. Then, for each dish, work out what you actually keep after commission.
3. Decide on your delivery price
Many restaurants charge a bit more on delivery than in store to cover these costs. That's a normal business choice. A few tips:
- Apply the same approach across the menu, so prices don't look random.
- Round to clean prices, like $18.50 or $19, rather than odd cents.
- Check your agreement for any conditions on price differences.
- Be ready to explain it honestly if a regular asks.
4. Look again at dishes that don't travel well
Some dishes cost a lot to pack properly or arrive worse than they leave. If a dish barely makes money on delivery and gets mixed reviews, it may be better off in store only. A shorter delivery menu is also easier to choose from.
5. Use combos and sizes carefully
Combos can raise the value of each order, which helps when commission is a percentage. Make sure the combo is clearly a better deal than buying the items separately, and say exactly what's included: "Burger, chips and a can of drink". Sizes work the same way: "Large (serves 2)" helps people choose with confidence.
6. Price add ons and extras
Extra cheese, a second sauce or a side of avocado cost you money. Listing them as paid options in Uber Eats Manager is fair and common, and it lets customers build what they want.
7. Treat promotions as a test, not a habit
Discounts and free delivery offers can bring new customers, but they come out of your margin, and commission is still charged. Before running one, work out what you keep per order at the promotional price. Run one at a time, check the results, and stop it if it isn't paying off.
8. Review your prices regularly
Ingredient costs change. Check your delivery prices every few months, or whenever a key supplier puts prices up, so you're not quietly losing money on your best sellers.
Price is only part of the decision
People compare what they see. A clear photo, a name they understand and a description that says what's in the dish make a fair price feel like good value. Our guide to getting more orders covers the rest of your page.
