▸ VAT & delivery margin New 2026

Takeaway is growing.
But are you making money on it?

Since the VAT cut on 1 April, takeaway has taken off. But commission to Foodora, Wolt and Uber Eats can eat up both the lower VAT and the margin. Guestrix shows your real margin per channel, net of commission, so you know which channel actually pays. On your own data.

Work out your margin Book a demo

▸ The shift in numbers

Two tax rates.
One margin to defend.

Since 1 April 2026, VAT is 6 % on takeaway and 12 % on dine-in, while takeaway is growing fast. With commission on every delivery channel, it's hard to see where the margin actually lands. Guestrix reads off your real margin per channel, after commission, so you know which one carries it.

6 %VAT on takeaway
12 %VAT on dine-in
+74 %takeaway sales across the industry, in a month

▸ Margin per channel · net of commission

Which channel actually
pays?

Gross sales on delivery look fine, until the commission comes off. Foodora, Wolt and Uber Eats take 15–25 % of the order value depending on the partner, and by then the lower VAT may already be eaten up. Guestrix works out your real margin per channel, net of commission, so you see which one actually carries it.

  • Net of commission, per delivery platform
  • Your own takeaway against delivery: see what's actually left
  • A basis for pricing, menu and channel decisions
Net to the restaurant per 100 kr · illustrative
Your own takeaway · 6 % VAT94 krno commission
Via platform · 15–25 % commission74 krthe commission eats the lower VAT
Same dish, about 20 kr less net via the platform

▸ What-if · move volume

What happens if you move volume?

More takeaway lowers the VAT, but often the average check too. The net is not obvious. Test the scenario and see the effect on the margin straight away, before you make the call. This is exactly what guessing misses.

  • Simulate a channel shift, average check and staffing
  • See the margin effect in kronor per month
  • Root-cause analysis explains why, not just what
What-if · effect in real time
Margin+1.8 pts
Effect / mo+14,200 kr
A higher average check goes straight to the contribution margin. The biggest lever of the three.

Margin isn't theory.
It's numbers operators feel.

Real numbers from real restaurants. No made-up percentages, just what our customers have actually measured.

+0kr

higher average check per guest, Spago, in three months

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higher average check per main, Knut

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lower labour cost, Artilleriet

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systems gathered into a single view

See all customer stories

▸ Defend the margin

Show me my
real margin per channel.

Work out your margin in the calculator, or book a demo and we'll show your margin per channel, net of commission, on your own data.

Work out your marginBook a demo