Foodpanda Commission Rate in Bangladesh: What Restaurants Really Pay in 2026

How much does Foodpanda take from a restaurant order? The short answer is that the Foodpanda commission rate in Bangladesh is commonly reported to fall between 15% and 30% of the relevant order value. This is a reported market range, not a single official rate offered to every merchant. Your actual percentage depends on your negotiated contract, location, exclusivity, delivery arrangement, promotional participation and other commercial terms.

That percentage is only the starting point. A restaurant must also consider VAT on the commission, restaurant-funded discounts, packaging, food cost and any other deductions shown in the settlement statement. A rate that looks manageable at first can leave very little contribution margin on low-ticket orders.

What is the Foodpanda commission rate in Bangladesh?

Bangladeshi restaurant operators commonly report commission rates in the 15% to 30% range. Some agreements may fall outside that range. Foodpanda does not necessarily give every restaurant the same commercial terms, so another restaurant owner's percentage should not be treated as your quotation.

The negotiated rate may be influenced by factors such as:

• Delivery responsibility: The terms may differ depending on whether marketplace riders or the restaurant's own riders complete deliveries.
• Exclusivity: An exclusive arrangement may be priced differently from an agreement that lets the restaurant list on several marketplaces.
• Location and demand: Restaurant density, order volume and delivery coverage can affect commercial negotiations.
• Brand and expected sales: A popular chain or high-volume outlet may be able to negotiate differently from a newly opened restaurant.
• Promotions: Participation in discounts, campaigns or sponsored placement may create costs beyond the headline commission.
• Contract period: Introductory terms may change after a specified period or when the agreement is renewed.

Always check the signed merchant agreement and the latest settlement statement. Look for the commission base, whether VAT is added to the commission, who funds discounts, delivery-related charges, adjustment rules and the settlement schedule.

How marketplace commission is normally calculated

Commission is generally calculated as a percentage of an order amount defined in the merchant agreement. Do not assume that the base is always the number you have in mind as the restaurant subtotal. The contract should state how discounts, VAT, delivery charges, refunds and cancelled items affect the calculation.

For basic planning, restaurant owners often start with this formula:

Commission = commissionable order value × commission rate

If VAT is charged on the marketplace's commission or service fee, the working formula becomes:

Total marketplace deduction = commission + VAT on commission

This marketplace commission VAT is different from any VAT collected from the customer on the food sale. Tax treatment can vary according to the invoice and the restaurant's VAT status. Confirm the applicable rate and accounting treatment with your accountant or VAT circle rather than relying only on a general example.

The real math on a ৳1,000 Foodpanda order

Consider a ৳1,000 commissionable order with a negotiated commission rate of 25%. For illustration, assume 15% VAT is added to the commission. This is a planning example, not a statement that every merchant is charged these exact rates.

1. Order value: ৳1,000
2. Commission at 25%: ৳250
3. VAT on ৳250 commission at 15%: ৳37.50
4. Total commission-related deduction: ৳287.50
5. Amount remaining after those deductions: ৳712.50

The restaurant has therefore given up 28.75% of the ৳1,000 order before accounting for ingredients, packaging, kitchen labour, rent, utilities, wastage or restaurant-funded promotions.

Suppose food cost is ৳350 and packaging is ৳50. After those two direct costs, only ৳312.50 remains:

৳1,000 - ৳287.50 - ৳350 - ৳50 = ৳312.50

That ৳312.50 is not net profit. It still has to contribute toward salaries, rent, electricity, gas, cleaning, software, spoilage and other operating costs. If the restaurant also funds a ৳100 promotion, the remaining contribution drops to ৳212.50.

Why low-ticket menu items are especially vulnerable

Commission percentages hurt more when an order has a low selling price but fixed packaging and preparation costs. Take a ৳300 order at the same illustrative 25% commission:

• Commission: ৳75
• Illustrative 15% VAT on commission: ৳11.25
• Food cost: ৳120
• Packaging: ৳20
• Amount left before overhead: ৳73.75

A small discount, refund adjustment or extra packaging item can consume much of that amount. This is why marketplace menu engineering matters. Calculate contribution margin item by item instead of looking only at sales volume.

Bundles and sensible minimum order values can help increase the average order value. Restaurants should still keep pricing clear and fair. If prices differ by channel, account for customer expectations, tax treatment and marketplace rules before making a change.

Read the settlement statement, not just the headline rate

A 20% quoted commission does not always mean exactly 20% leaves the order. Depending on the agreement and activity during the settlement period, the statement may include VAT on fees, promotion contributions, advertising costs, refunds, corrections or other adjustments.

Reconcile each settlement using four records: the marketplace order report, your POS order record, the marketplace invoice and the amount received in the bank. Check at least the following:

• Gross order value and commissionable value
• Commission percentage applied
• VAT charged on commission or other service fees
• Customer discount and the party funding it
• Cancelled, refunded and adjusted orders
• Any advertising or campaign charges
• Net settlement and payment date

Do this weekly rather than waiting until month-end. A small mismatch repeated across hundreds of orders can become significant. For more margin-control ideas, read how to reduce the effective cost of Foodpanda orders.

Questions to ask before signing or renewing

Do not negotiate only on the percentage printed at the top of a proposal. Ask for written answers to practical questions:

• What exact amount is used as the commission base?
• Is the quoted commission inclusive or exclusive of VAT?
• Does the rate change if the restaurant uses its own riders?
• Is there an exclusivity requirement?
• Who pays for vouchers, free-delivery campaigns and menu discounts?
• Are sponsored listings or advertisements optional?
• How are cancellations, missing items and refunds allocated?
• When and how often are settlements paid?
• Can the commission or other fees change during the contract?
• What notice is required to terminate or renegotiate?

Model three cases before agreeing: normal sales, discounted sales and low-volume sales. The best contract is not always the one with the lowest headline commission. Settlement speed, delivery coverage, campaign obligations and control over promotions can also affect cash flow and profit.

Use marketplaces for discovery, but build a direct channel

Foodpanda can introduce a restaurant to people who might never see its signboard or Facebook page. That discovery has value. The risky approach is allowing a marketplace to become the only way regular customers can order.

A balanced channel strategy keeps the marketplace for reach while giving customers an easy direct-order option. A restaurant can place its branded storefront link in its Facebook and Instagram bios, Google Business Profile and regular social posts. It can also print a QR code on its own receipts, menus and packaging where permitted by applicable merchant terms.

The direct channel should offer a good reason to return. That might be clearer menu information, loyalty points, direct-only bundles or easier repeat ordering. Avoid training customers to expect a discount on every purchase. A modest loyalty benefit is often healthier than repeatedly giving away 20% or 30% of the bill.

A commission-free storefront means there is no marketplace percentage on the food order. Normal payment gateway charges may still apply when customers pay online, and the restaurant must arrange fulfilment. See this guide to commission-free online ordering for Bangladeshi restaurants for a fuller cost comparison.

Track marketplace and direct sales in one operating view

Channel growth creates a new problem if staff must manage separate notebooks, browser tabs and sales totals. Marketplace orders can be missed, entered twice or reported under the wrong channel. Management may see revenue without understanding which source produced a useful margin.

Rosuii lets restaurants handle dine-in, takeaway and delivery from one browser-based POS. On the Pro plan, orders can be tagged with marketplace presets including Foodpanda and Pathao, so teams can record the source and compare channel performance. This does not mean every marketplace order is automatically imported. Staff can record and tag it accurately alongside other orders.

Paid Rosuii plans also include a branded online ordering storefront. Customers can browse the menu, place an order and choose supported online payment or cash on delivery. Real payment integrations include bKash and Nagad. Because it is the restaurant's own storefront, Rosuii does not take a marketplace commission on the order, although payment gateway and delivery costs can still apply.

The Starter plan costs ৳500 per month and includes online ordering, while higher plans add more operational features. The Pro plan costs ৳2,500 per month and includes marketplace features, unlimited branches and unlimited orders. There is no setup fee, and every restaurant receives a branded Rosuii subdomain and an isolated database.

For a closer look at channel trade-offs, read online ordering system versus food marketplace.

A practical 30-day margin plan

1. Find your signed rate: Record the commission percentage, VAT treatment and campaign obligations from your own agreement.
2. Calculate five real orders: Use actual settlement deductions, food cost and packaging rather than estimates.
3. Review the lowest-margin items: Reprice, repackage, bundle or remove items that consistently lose money.
4. Track every sales channel: Tag marketplace, direct delivery, takeaway and dine-in orders separately.
5. Launch a direct-order link: Add it to social profiles and customer-facing materials where your contracts permit.
6. Measure repeat behaviour: Compare direct-order growth, average order value and contribution margin each week.

Foodpanda can be a useful acquisition channel, but gross marketplace sales are not the same as profitable sales. Know your contracted rate, include VAT and other deductions in the calculation, and give repeat customers a convenient way to order directly.

Want one POS for dine-in, marketplace-tagged orders and your own online storefront? Register for Rosuii and start building a more profitable ordering mix.