How Much Does DoorDash Charge Restaurants

Hungry guests tap their phones. You see orders, but margins feel thin. The question is simple. How much does DoorDash really cost your restaurant?

Start with the facts. DoorDash fees sit on both sides of an order. You pay commission on marketplace sales. Your customer pays delivery, service, and sometimes small-order or regulatory fees. Together, these shape your margin.

Plans change the math. Basic, Plus, and Premier trade higher commissions for more reach and DashPass access. Pickup runs at a lower rate than delivery. Storefront on your own site uses standard card processing instead of marketplace commission.

One order tells the story. Take a $50 basket. Apply the plan commission to the food subtotal. Add your packaging, refunds, and any promo you funded. Now compare that to the same order for pickup or through your own channel.

The market is big and still growing. According to Grand View Research, the online food delivery market is projected to reach about $505.50 billion by 2030, with 2024 revenue estimated at $288.84 billion. In 2024, DoorDash partnered with roughly 590,000 restaurants and grocery markets, which shows how widely the platform is used.

This guide breaks the costs into plain parts. You will see every fee, how plans work, what customers pay versus what you pay, and the exact math on a sample order. Then we end with steps to bring fees down and protect your margin.

TL;DR

DoorDash fees hit both sides of an order.
Your main cost is commission; customers see delivery and service fees.
Plan tiers trade higher commission for more reach.
Pickup is cheaper than delivery; Storefront uses card processing.
One $50 order can look profitable or not, depending on the mix.
Trim costs with zones, minimums, menu pricing, and direct ordering.
Use marketplaces for discovery, push repeats to your own channel.

Key Points

DoorDash charges restaurants a commission on marketplace orders, while customers pay delivery, service, and sometimes small-order or regulatory fees.
Plan choice changes the math: Basic, Plus, and Premier offer more reach at higher commission rates.
Pickup orders usually carry a lower fee than delivery, improving unit economics.
Storefront routes orders through your site with standard card processing instead of marketplace commission.
A simple $50 basket shows the impact: commission, promos, refunds, and packaging can flip profit to loss if unmanaged.
Regular weekly tracking of blended take rate, AOV, on-time rate, and refunds helps spot margin leaks early.
Tightening delivery zones, setting order minimums, and modest delivery menu uplifts protect margins without killing demand.
DashPass and ads should be used when lifetime value and conversion data justify the spend.
Keep marketplaces for discovery and move repeat guests to first-party ordering to control pricing, data, and loyalty.

Could DoorDash Restaurant Fees Be Costing You More Than You Think?

The 2020 COVID-19 pandemic shook the restaurant industry to its core. With indoor dining off the table, many restaurant owners had no choice but to turn to third-party delivery services like DoorDash just to stay afloat.

This shift came with real costs. McKinsey notes that platforms typically charge restaurants about 15% to 30% commission on the price of a meal. Customers pay delivery fees of around $2 to $5, plus a service fee that can add several dollars more. Restaurants often raise delivery-menu prices to offset these commissions, which can further shape demand.

The result is a stack of charges that can squeeze margin on every order. You do not see only one fee. You see commission, then optional ads, then hardware or setup in some cases. Even when sales rise, unit economics may weaken if the mix shifts to delivery at high commission rates.

Your task is to measure, not guess. Track effective commission after promos and refunds. Compare the same order for pickup, delivery via DoorDash, and in-house delivery. If the gap is wide, adjust pricing, zones, and plan tier before volume locks in at a loss.

Overview of DoorDash’s Pricing Structure

DoorDash’s pricing has two sides: what restaurants pay and what customers see at checkout. Your costs sit mainly in commission, which varies by plan and order type. Pickup carries a lower rate. Delivery adds the highest take. Optional spends like ads and promotions can lift reach, but they raise your effective take rate. Customers pay delivery, service, and city-specific fees on top of menu price. Taxes apply. Together these pieces decide the margin on every ticket. Review plan tiers, order mix, and zone settings monthly. Track effective commission after refunds and promos. Adjust early, so DoorDash supports profit, not just volume.

What do restaurants pay for?

On DoorDash, your main cost is commission on each order. The rate depends on plan and whether it is delivery or pickup. You may also pay for ads to boost placement, plus promos like discounts or free delivery that you fund. Some setups include tablet or integration fees, and payment processing on direct channels. You absorb refund costs when food errors occur, and chargebacks in rare cases. Menu photography, sponsored listings, and seasonal campaigns add spend. If you join DashPass, expect lower customer fees but higher commission. Add packaging costs and any courier incentives you offer during peak hours too.

Also, read: Top Restaurant Categories That Help Grow Your Business

Unwrapping DoorDash’s Price Plan

DoorDash’s pricing plan is built around tiers. Each tier balances reach, visibility, and cost. Higher tiers usually add marketing access and demand tools. Lower tiers keep fees lighter but limit exposure. Pickup and delivery are treated differently, so your mix matters. Storefront-style options route orders through your own channels and use standard payment processing. Ads and promotions are optional layers on top. The right plan depends on your ticket size, volume, and goals. Start with a clear baseline, then track results weekly. If orders rise but margins fall, adjust tier, zones, or promos. Keep the plan flexible so profit stays intact.

Basic: 15% delivery commission. 6% pickup. Storefront 2.9% + $0.30 per order. Short trial. Entry choice for new or small kitchens. Highest customer delivery fees can hurt repeat use.
Plus: 25% delivery commission. 6% pickup. Storefront 2.9% + $0.30. Includes DashPass access to a larger buyer base.
Premier: 30% delivery commission. 6% pickup. Storefront 2.9% + $0.30. DashPass access plus a growth guarantee: if you get under 20 orders in a month, DoorDash refunds that month’s commission.

Breaking Down the Core Fees on DoorDash

DoorDash bills a few core fees on most marketplace orders. Commission is the platform’s share of the food subtotal. It varies by plan and order type. Delivery fee reflects the cost of getting the order to the guest. It applies to delivery, not pickup. Service fee is a platform charge that helps cover operations and support. These fees stack, so the impact is felt together, not alone. Ads, promos, and other add-ons sit on top and change your effective take rate. Track each line item on sample tickets. Then review weekly to see where margin leaks and what to adjust.

Plan	Trial	Delivery commission	Pickup fee	Storefront processing
Basic	7 days	15%	6%	2.9% + $0.30
Plus	30 days	25%	6%	2.9% + $0.30
Premier	—	30%	6%	2.9% + $0.30

Delivery Fee

The delivery fee is charged to the customer on marketplace delivery orders. It helps cover the cost of sending a driver to the guest. The amount can vary by distance, time of day, demand, and any plan perks that reduce customer fees. You do not pay this fee directly, but it still affects you. Higher delivery fees can lower conversion or push customers to pickup. That changes your order mix and revenue. Track acceptance rate on delivery versus pickup by zone. If conversion dips when the fee rises, tighten zones, adjust prep times, or promote pickup during peak hours.

Commission Fees

Commission is the restaurant’s main platform cost. It is a percentage of the food subtotal before taxes and tips. The exact rate depends on your plan tier and whether the order is delivery or pickup. Pickup usually carries a much lower commission than delivery. The commission also interacts with promotions you fund. If you run discounts, your effective take rate can rise. Measure it weekly. Use a simple metric: total marketplace costs divided by total marketplace sales. Compare that number by plan and by channel. If the blended rate keeps climbing, revisit the tier, zones, menu prices, and promo calendar.

Service Fees

Service fees are paid mostly by the customer at checkout. The fee helps the platform cover operations, technology, and support. It appears as a separate line item on the customer’s receipt. You are not charged a service fee on a marketplace order. Still, it matters for demand. When service fees rise, some guests abandon the cart or switch to pickup. Watch basket size and repeat rate. If you see a dip, balance with clear ETAs, strong photos, and small value bundles. The goal is to hold conversion even when customer-side fees shift due to season or demand patterns.

Additional Fees

Additional fees are situational and can apply to either side. On the customer side, there may be a small-order fee when subtotals are low, and a regulatory response fee in some cities. On your side, Storefront orders processed on your website carry a standard card processing fee per transaction. Optional spending also sits here. Sponsored listings, ads, and promotions you fund can lift reach, but they add to cost. Hardware, POS integrations, packaging, and refunds are operational adds you should budget for. List each item in a simple monthly ledger. Review it with your margin report every week.

Calculating the Total Cost of an Order

Think of the order as two ledgers. What the restaurant pays. What the customer sees. Start with the menu subtotal, then list every platform and operational line item against it. Include commission, any marketing or ads you fund, refunds, payment processing on direct channels, and packaging. On the customer side, note delivery and service fees, small-order or regulatory fees where they apply, taxes, and the tip. Add both ledgers to find the true, blended take rate for a typical ticket. Track this weekly. If sales grow but margin thins, adjust plan tier, zones, prep times, and promo spend. Keep the method the same each time so trends stay clear.

Restaurant Charges Breakdown

The total value of the customer’s order: $50.00.
DoorDash commission @ 25%: $12.50.
Sponsored listing fee: $2.00.
Total payout to DoorDash: $14.50.
Net revenue for the restaurant after DoorDash fees: $35.50.

Customer Charges Breakdown

The total value of the customer’s order: $50.00.
DoorDash delivery fee: $6.00.
DoorDash service fee: $7.50.
DoorDash regulatory response fee: $1.00.
Tips: $10.00.
DoorDash’s total charge to the customer (incl. tip): $74.50.

Tips to Lower DoorDash Delivery Fees for Your Restaurant

Lowering DoorDash delivery fees starts with control. No guesses. List every cost that touches a delivery order, then decide what you can shift. Some levers are inside your kitchen. Some sit on the platform. Begin by moving close-range orders to your own courier or to pickup. Keep the marketplace for reach, but steer repeat guests to direct channels. Tighten delivery zones so drivers travel shorter distances and arrive on time. Set a sensible order minimum to protect small tickets. Nudge prices on delivery-only items to cover fees without scaring buyers. Review data weekly. If fees rise or baskets fall, adjust early. The goal is simple. Keep sales, protect margin.

Offer In-House Delivery

Run a small in-house fleet for close radii. Start with 2 to 3 km, lunch and dinner windows only. Use simple routing and fixed pay per drop. Compare per-order cost to the marketplace commission each week. Keep the marketplace live for reach, but push regulars to your own channel for repeats.

Encourage Pickup Orders

Place pickup first in your online menu. Show prep times and curbside notes. Offer small pickup perks like a free dip after 3 orders or a $2 side on midweek days. Train staff to greet by name. A stronger pickup mix lowers total fees without hurting volume.

Use Alternative Delivery Services

Price-check local courier services and national providers. Many offer flat zones or lower evening rates. Try a hybrid setup. Marketplace for discovery, third-party courier for fulfillment on direct web orders. Track on-time rate, refund rate, and cost per drop before you scale.

Optimize Delivery Zones

Tighten far zones that cause late drops and poor reviews. Cap distance by time, not kilometers. For example, promise only deliveries you can reach in 25 minutes. Raise minimums or disable hot dishes in fringe areas. Fewer long trips often means better margins and happier guests.

Implement Minimum Order Requirements

Set a clear minimum so small tickets do not lose money. Start near your average ticket, then adjust. Add smart bundles to lift subtotal. For example, fries plus drink for $4 when the cart is under the minimum. Review basket data monthly and refine thresholds.

Adjust Menu Pricing

Use a modest delivery menu uplift to cover platform costs. Keep popular items steady and nudge add-ons instead. Round prices cleanly, like $12.90 to $13.50. Test combos that raise average order value by a few dollars. Re-price quarterly using real cost data, not guesses.

What Are You Really Paying For? The Value Behind the Fees

Fees are not one thing. They fund the engine that brings orders to your door. Part of the money pays for demand. Part pays for safe, on-time delivery. The rest keeps the tech, payments, and support running. When you see commission or a customer fee, think in buckets. Visibility so guests can find you. Couriers so food reaches fast. Tools so menus stay live and accurate. Payments so money settles on time. Support so problems get fixed. Map each fee to a value line. If a line does not help your goal, reduce it or switch tiers. Pay for outcomes, not noise.

Marketing and Visibility

A large slice of funds reach. Your listing appears in search, maps, and home screens. Badges, categories, and timing rules push you to likely buyers. Ratings, photos, and menus are indexed so the right guests see you first. Sponsored placements and promos add a second layer. These are optional, but they can lift conversion when used with care. The goal is simple. Be present where demand is high and intent is strong. Track impressions, clicks, and add-to-cart. If a promo drags margin, stop it. If a sponsored slot drives repeats, keep it. Spend where you see lift, not where it looks shiny.

Driver Compensation and Safety

Another share funds the courier network. This covers base pay, time, and distance. It also supports safety policies, training content, and incident response. Better courier economics usually mean faster acceptance and more reliable ETAs. That protects your food quality and your reviews. Safety tools matter too. Real-time GPS, pickup codes, and tamper-evident packaging workflows reduce risk. Peak pay and heat-map incentives bring couriers to busy zones. Your job is to align prep times with pickup windows so handoffs stay smooth. Watch late handoffs and redeliveries. If a zone causes delays, tighten it. Fewer late drops means fewer refunds and better margins.

Customer and Merchant Support

Fees also keep support online. Guests need help with missing items, refunds, and app issues. You need help with menus, out-of-stocks, store hours, delays, and chargebacks. Good support lowers friction and protects ratings. Look for fast chat resolution, clear refund rules, and proactive alerts when orders stall. Merchant dashboards and help centers reduce training time for staff. Use ticket tags to spot repeat problems. If the same item goes missing often, fix packing or swap suppliers. If a location gets frequent delay complaints, adjust staffing or close thin time slots. Strong support does not just solve today. It prevents tomorrow’s loss.

Tech Infrastructure

Tech keeps the marketplace live. Your fees help pay for uptime, scaling, and security. Catalog systems store your menu, options, and fees. Order orchestration pushes tickets to the right device in seconds. POS integrations sync prices and availability. Dispatch engines calculate the best courier, route, and ETA. Real-time tracking reduces calls and churn. Fraud checks and account protections guard your payouts. Use these tools fully. Sync your POS, automate 86s, and set accurate prep times. Update photos and descriptions often. If your stack is stable, orders flow with fewer touches. That saves labor minutes on every shift and cuts errors.

Payment Handling

Finally, fees support payments. Card processing, tokenization, and dispute handling sit here. Payout systems batch funds and settle them to your bank on a schedule. Taxes, tips, and refunds are split to the right parties. Chargeback workflows gather proof when needed. On Storefront or direct channels, you also pay a standard processing fee per order. Your focus is cash flow and accuracy. Reconcile payouts weekly. Match orders, refunds, and adjustments to bank deposits. If settlement timing hurts payroll, adjust payout cadence if offered. Keep tips clean, taxes mapped, and pricing consistent. Smooth payments reduce back-office time and protect trust.

Strategies to Navigate Fees and Boost Your Bottom Line

Winning with DoorDash needs a clear plan. Start by mapping every fee that touches an order. Commission, promotions you fund, ads, packaging, refunds, and processing on your own site. Then align your plan tier with your volume and reach goals. Keep the marketplace for discovery, but move regulars to direct ordering to protect margin. Use DashPass only if it improves conversion and repeat buys. Run short, targeted promotions with a firm budget and a minimum cart value. Buy ads in small bursts after fixing photos and menu flow. Lift basket size with simple bundles. Tighten delivery zones to keep trips fast. Review one weekly sheet with take rate, AOV, on-time rate, refunds, and direct share. If a metric slips, adjust early. The goal is steady sales and healthier profit.

Select the Right Plan Wisely

Match plan to volume, ticket size, and reach goals. If you are building demand, a mid-tier plan can balance visibility and cost. Recheck your blended take rate each month. If commission climbs but orders do not, step down. If DashPass lifts repeats and AOV, step up.

Promote Direct Ordering

Keep the marketplace for discovery, but guide regulars to your site for repeats. Place a QR on receipts and bags. Offer pickup-first on your website. Add a small loyalty perk that only applies on direct orders. Track the share of direct versus marketplace by week.

Leverage DashPass

DashPass can increase conversion with lower customer fees. Use it to reach frequent buyers in your zone. Watch repeat rate, AOV, and refund rate. If DashPass orders replace, not add to, existing sales, reduce promos and test a smaller delivery radius.

Run Targeted Promotions

Use short, specific promos that lift slow slots or new items. Cap the discount and set minimum cart values. Measure promo ROI with a seven-day lookback. If the margin falls, stop the offer. Keep only the two best performers per month.

Boost Visibility with Ads

Buy sponsored placements in tight bursts. Target peak days or new store openings. Set a daily cap and an ACoS goal. If clicks rise but orders do not, fix photos, titles, and options first. Ads should amplify a strong menu, not hide weak pages.

Expand Your Offerings

Build small bundles that raise AOV by a few dollars. Add family packs for weekends. Offer heat-and-eat sides for longer trips. Keep prep times steady. Remove items that cause delays or refunds. Menu discipline improves reviews and reduces waste.

Monitor and Optimize

Create one page for weekly KPIs. Track blended take rate, AOV, on-time rate, refund rate, and share of direct orders. Tag each change you make. If a metric slips, roll back fast. Small fixes each week beat big fixes each quarter.

Explore Financing Options

Use platform financing or a small working-capital line only for upgrades that earn back fast. Examples are a hot shelf, a second printer, or better packaging. Avoid using credit for discounts. Tie every rupee to a payback plan within 3 to 6 months.

Why Should Restaurants Use iShopo Instead of High-Commission Aggregators?

High commissions hurt small margins. Many marketplace apps take 15 to 30 percent from each order. On a $50 ticket, that is $7.50 to $15 gone before packaging, discounts, or refunds. To cover this, prices creep up. Guests notice. Repeat orders drop. Data also sits with the platform, not with you. That means weak loyalty and less control over offers. iShopo gives you a better path. You choose a fair model with clear costs. Keep a larger share on every order. Own your customer list. Run simple email or SMS offers that bring people back. Keep menu prices honest. Provide delivery and pickup through your own flow. You get the convenience customers want, without losing profit or control.

What is the Problem with High-Commission Aggregators?

Third-party delivery cuts into the food subtotal on every ticket. Many platforms take 15 to 30 percent per order. That is before packaging, promotions, refunds, or ad spend. Margins that were thin become razor thin.
Run a simple check. On a $50 order, a 25 to 30 percent take is $12.50 to $15 gone. Add card fees, deals you fund, and the rare chargeback. What is left for rent, wages, and ingredients gets small.
To cope, restaurants raise delivery menu prices. Guests see higher totals. Some order less often, or move to a rival. Volume may grow, but unit economics suffer.
There is a hidden cost too. On big marketplaces, you usually do not own customer data. Without emails or phone numbers, you cannot build loyalty, send targeted offers, or recover lapsed buyers. The result is lower profit today and weaker demand tomorrow.

Solution — What iShopo offers

iShopo gives you your own online ordering system. You choose a fair fee model, either a low commission or a pre-decided plan. No steep 15 to 30 percent cuts on every ticket. You keep more from each order, so profit is easier to plan and protect.

Keep a larger share per order. Cleaner unit economics and steadier cash flow.
Own your customer data. Build loyalty, send offers, and win repeat orders.
Use your branding end to end. Website, menu, checkout, and receipts.
Set honest menu prices. No need to inflate just to cover platform fees.
Offer pickup or delivery in one flow. Connect to your drivers or partners.
Track results with simple reports. Adjust pricing, combos, and zones quickly.

With iShopo, you get marketplace convenience and direct control in one place.

Why this matters now

Margins are under pressure. Rents, wages, and ingredients cost more. High commissions take another slice from every ticket. That mix is not sustainable for many local restaurants.
An alternative is no longer a nice-to-have. It is a financial need. With iShopo, you keep the ease of online ordering and delivery. You also keep control of pricing, data, and profit.
This balance changes outcomes. You can price menus for value, not to hide fees. You can own customer relationships, run loyalty, and bring guests back. You can plan cash flow with clear, predictable costs.
Most important, you are not locked into a platform rent model. You choose how to grow, where to spend, and when to adjust. That puts your restaurant back in the driver’s seat.

Also, read: Cafe Online Ordering System: Features, Challenges & Setup Process

Conclusion

DoorDash can drive demand. It can also be cut into margins. The math depends on your plan, order mix, and how often you use ads or promos. Small changes add up. A few points of commission, a higher delivery share, or a lower basket can flip profit to loss.

Treat fees as a model, not a mystery. Map your typical ticket. Track the real take after refunds, discounts, and packaging. Tune zones, minimums, and menu pricing. Use DashPass and ads only when customer value is clear. Recheck the plan tier each month. If volume grows while profit sinks, change course early.

You also need a direct path. Keep pickup strong. Push first-party reorders. Own your customer list and loyalty. That is how you build habits and protect repeat sales.

If high commissions are squeezing you, add a direct system like iShopo. You keep more per order. You control data, pricing, and offers. Guests still get easy online ordering and delivery. You get a healthier margin and a business you can plan for.

Join iShopo today and stop losing 15–30% per order. Keep your profits, own your customers, and grow on your terms.

Frequently Asked Questions

1. How do I avoid DoorDash fees?

You cannot fully avoid platform commissions on marketplace delivery. You can reduce the impact. Push pickup (lower commission), keep zones tight, set minimum order values, and route repeat guests to your own ordering (Storefront uses a standard card fee). Recheck your plan tier (15%, 25%, 30%) and only run ads or promos when lifetime value supports them.

2. What is the DoorDash Regulatory Response Fee?

It’s a customer-side surcharge DoorDash adds in some cities or regions to offset local rules that raise operating costs. Examples include Seattle and British Columbia, with fees disclosed in-app at checkout. Amounts and availability vary by market.

3. Is DoorDash better than Uber Eats for restaurants?

It depends on your location and goals. In the United States, DoorDash holds the largest market share, which can help with reach. Uber Eats typically offers broader international coverage and cross-app demand from Uber. Compare actual commission terms, delivery coverage, and promo tools where you operate before choosing.

4. Why is DoorDash not profitable?

Historically, delivery platforms ran thin or negative margins due to driver pay, logistics, support, and growth spend. But profitability changes over time. As of Q3 2025, DoorDash reported positive GAAP net income and higher adjusted EBITDA, reflecting scale and cost control. Always check the latest filings for current status.

5. Why does DoorDash charge fees?

Fees fund the marketplace. Commissions and service fees cover marketing/visibility, delivery logistics and safety, technology/payment processing, and support. Customer-side delivery, service, and situational fees (like small-order or regulatory) help cover these costs without placing all of the burden on restaurants.

DoorDash Fee Uncovered: A Guide for Restaurants