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Delivery platforms in Turkey and your margins

Yemeksepeti, Getir and Trendyol Yemek commissions, real margin per order and which concepts benefit.

7 min read · Updated 2026-09-05

How commissions work

Yemeksepeti ~33%, Getir Yemek ~28%, Trendyol Yemek ~25%, Migros Yemek ~22% (2026 estimates, courier included, varies by contract). Commission is charged on the VAT-inclusive order value; staying visible needs ~3% sponsored-listing spend. Platforms pay weekly, net of commission.

Real margin per order (example)

For a cafe with a ₺420 average dine-in ticket the delivery order is usually smaller (0.9 × 420 = ₺378):

Gross order (incl. VAT)378
VAT (10%)−34
Net revenue344
Ingredients (29%)−100
Commission + ads (33% of gross)−125
Packaging (4% of gross)−15
Contribution~104

The same order dine-in contributes ~₺270. Delivery brings new customers but earns a third per order; with a high food cost and a small ticket the contribution turns negative.

Which concepts benefit?

Burger, pizza, pide-lahmacun, desserts and home cooking grow with delivery (some do 50% of sales). Specialty coffee, breakfast and experience-led restaurants should keep the share under 10%. Above 35% of revenue from platforms you depend on commission changes and algorithm shifts; FIZIB scores this as structural risk.

Kitchen and packaging

Delivery needs a separate prep station and leak-proof packaging; products that spoil in transit hurt your rating. Cut the delivery menu to half the dine-in menu: fast to prepare, travels well.

Ratings, promotions and visibility

New venues get a "new" label for 4-6 weeks; afterwards visibility depends on rating (4.5+) and ads. Platform promotions are usually charged to you; read the contract.

Your own channel

WhatsApp ordering and your own courier remove commission but bring courier social security, motorcycle insurance and peak management. Moving loyal customers from the platform to your own channel is the single biggest margin lever.

Meal cards

Near offices Pluxee, Multinet, Ticket and Setcard can carry half of lunch sales; they charge 5-10% and pay 15-45 days late. This belongs in the cash-flow plan.

Deciding your delivery share

Start between 0% and 30% depending on concept, district and kitchen capacity; measure contribution per order in the first three months and grow the share accordingly. The FIZIB report shows delivery contribution separately.

Add this step to your feasibility.

Answer the questions; get your 36-month projection and investor deck.

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