Skip to main content
Join the waitlist

we grow restaurant profit on Wolt and Bolt

sales climb, but profit doesn't? we fix that.

book a free 30-minute strategy call

Brands like Gotsu, Brööder Kebab, Reval Cafe, Kolm Tilli and more have trusted us to grow their delivery platform payouts.

  • Brööder Kebab
  • Tokumaru
  • Gotsu
  • Da Vinci
  • Kolm Tilli
  • Burger Stop
  • Martens
  • Kebab Stop
  • Barbara
  • Reval Cafe
  • Duckface
  • Statka
  • Taiko Sushi
  • Rööm
  • Krust
  • Curry Stop
  • Wok Stop
  • Cactus Bar
  • Raba
  • Uulits
  • Kauss
  • Pizzakiosk

Yes, you can sell profitably on delivery platforms — they're not your enemy. Unprofitable delivery sales start with poor planning. When platforms eat your margin and loyal customers are scarce, 86d Consulting OÜ rebuilds the system so every delivery order produces profit.

incremental revenue +10–30%, +15–40% average check, +5–10 pp margin in 6-12 weeks.

We'll show you the exact path to turn Wolt/Bolt from a cost line into a profit engine. Brands like Gotsu, Da Vinci, and Brööder Kebab already run this play.

01services

the 5-step 86d framework for profitable restaurant growth

We've developed and battle-tested a 5-step model that adapts to your restaurant. Choose where to start: profitability analysis, pricing and menu ROI, loyalty, platform visibility, automation, or new channels. We set the action plan and move step by step to measurable ROI.

01

profit audit & competitive positioning for restaurants

  • input costs & P&L model
  • channel ROI analysis
  • menu margins

02

loyalty program & repeat customer growth

  • loyalty program design
  • communication strategy
  • customer data ownership

03

new customer acquisition, sales & visibility growth

  • website & e-commerce
  • campaign optimization
  • platform visibility

04

automation & labor efficiency for restaurants

  • systems & integrations
  • automated workflows
  • data in one place

05

new sales channels: virtual kitchens & concepts

  • virtual kitchen concept
  • expansion & new markets
  • breakeven plan
86'd

choose the highest-impact step — book a free strategy call and we'll map a 30–60 day plan.

book a free call

02about

86d — profitable delivery sales for HoReCa

our journey & vision

a note from the founder

We started in 2024 with a simple truth: restaurants pay too much to delivery platforms and get too little back. We've worked on the platform side ourselves, seen from the inside how fee structures and campaign logic work. That experience gave us a unique perspective. Today we've helped over 30 restaurants across the Baltics and Finland grow their delivery profitability. Every project starts with an honest P&L analysis and ends with measurable results. We don't sell beautiful slides — we build systems that produce profit.

“Growth isn't a straight line — it's the courage to rebuild systems, turn every challenge into a stepping stone, and move forward from a stronger position.”

— Kristo Siraki, founder

method: audit → menu & pricing → delivery ROI → automation

  1. 1

    Audit: P&L, input costs, product margins, channel ROI

  2. 2

    Action plan: Pricing, focus roadmap, campaigns, visibility

  3. 3

    Automation: POS/CRM flows, email/SMS, analytics

  4. 4

    Metrics: Profit, repeat purchase, CLV — tangible results in 4-12 weeks

30+

restaurants helped

€500K+

incremental revenue generated

8 pp

average margin improvement

6 weeks

to first results

the 86d team - Kristo Siraki

We combine our experience in delivery business, technology companies, operations scaling, and sales. Our goal isn't to present beautiful slides - it's to help restaurants earn more on platforms, gain more visibility, and increase repeat purchases.

KS

Kristo Siraki

Sales, growth, pricing & loyalty (delivery)

Kristo's background combines hospitality and sales. He has built and trained teams, created data-driven campaigns, and shaped a culture where the focus is on both business and personal development.

want to make delivery days profitable, not just busy? book a free strategy call.

book a free call

03case studies

restaurant margin & revenue projects — results achieved

We help restaurants solve real pain points — fees, wrong pricing, poorly planned campaigns, missing visibility, wrong menu structure, and low repeat purchases.

86'd

your restaurant could be next

see how we can grow your delivery margins

book a free call
5/5

trusted by clients

30+ times we've helped restaurants grow profitability.

what restaurant owners say about 86d

Restaurant owners who've partnered with us.

Rain Uusküla

CEO, Da Vinci Restaurants

Platform revenue had been flat for two years. The 86d team restructured our menu, optimized campaigns, and within months we saw +50% platform revenue and +40% higher payouts. Data-driven, no fluff.

Kerttu Sarapuu

Manager, Kolm Tilli

Finally someone who speaks our language. They didn't sell us theory — they put systems in place and showed results within the first weeks. Practical, fast, and numbers-driven approach.

Karl Toom

Co-Founder, Brööder Kebab

We grew delivery sales over 120% year-over-year. The campaigns were so well optimized that we literally maxed out the kitchen — had to upgrade our electrical system to handle the order volume.

04faq

restaurant profitability — frequently asked questions

Restaurant margins, delivery platform fees, menu optimization, and loyalty programs — answers based on data from 30+ restaurants.

HoReCa stands for Hotel, Restaurant, Café/Catering and refers to the entire hospitality and foodservice sector. In Estonia, the sector employs over 25,000 people. Typical net profit margins run 3–9%, making data-driven operations a matter of survival — every percentage point improvement directly impacts business viability.
Menu engineering classifies dishes by profitability and popularity into four groups: Stars (high profit + popular), Plowhorses (popular but low margin), Puzzles (profitable but low sales), and Dogs (low on both). Target food cost (COGS): 28–32%. A well-engineered menu lifts average margin by 5–8 percentage points. Delivery menus require separate engineering because the cost structure differs from dine-in.
Target food cost (COGS) is 28–35% of NET revenue for full-service restaurants and 25–30% for fast-casual or delivery concepts. Formula: (ingredient cost ÷ selling price) × 100. If food cost exceeds 35%, check portion sizes, supplier pricing, and recipe standardization first. Every 1% reduction in food cost flows directly to net profit.
Base commission is 20–30% per order, but the effective platform take reaches 35–50% when factoring in campaign discounts (10–30% off), packaging costs (€0.30–0.80 per order), and marketing fees. A restaurant with €5,000 in monthly platform sales may keep only €2,500–3,500 NET. This does not make platforms bad — it means the menu and pricing must be specifically engineered for delivery.
Full-service restaurants typically operate at 3–9% net margin. Fast-casual and delivery concepts can reach 10–15% with optimized operations. Benchmarks: food cost 28–35%, labor 25–32%, rent 6–10%, platform fees 20–30% per channel. Restaurants consistently below 5% net usually have a pricing or channel mix problem, not a volume problem.
Three root causes: (1) menu prices not adjusted for commission — delivery needs 25–35% higher prices than dine-in, (2) over-reliance on platform-funded discounts that erode margin, (3) selling low-margin items without high-margin attach items (drinks, sides, desserts). Fixing the pricing structure alone typically recovers 5–10 percentage points of margin.
Wolt's algorithm considers: proximity to customer, conversion rate (views → orders), sales volume (popularity score), and customer ratings. Actionable levers: high-quality menu photos and descriptions, acceptance rate above 95%, shorter preparation time, strategic Wolt Ads (pay-per-order model), and targeted campaigns during low-demand periods. New venues receive a 60-day visibility boost — use it aggressively.
Average order value (AOV) determines whether delivery generates profit or loss after platform fees. Top strategies: combo/bundle deals (€2–4 more per order), menu architecture that leads with high-margin items, strategic upsell prompts (drinks, sides, desserts), minimum order incentives, and family pack bundles for evening orders. Restaurants that redesign their delivery menu for AOV typically see a 15–40% increase within 4–6 weeks.
5-step methodology: (1) P&L audit and menu margin analysis, (2) pricing restructuring per channel, (3) delivery platform optimization (Wolt/Bolt), (4) loyalty and repeat purchase systems, (5) automation and KPI dashboards. Average results: margin +8 percentage points, AOV +15–40%, incremental revenue +10–30% within 6–12 weeks. Every step is measurable and tied to specific KPIs.
Four levers: (1) raise AOV through menu architecture and attach-sell items, (2) restructure product mix so 70%+ of orders include high-margin items, (3) control campaign spend — every promoted discount must deliver positive NET ROI, (4) build an own ordering channel (website + loyalty) to shift 10–20% of orders off-platform over time. Typical result: platform margin improves by 5–10 percentage points.
Not either/or — both. Platforms drive discovery and new customers (acquisition channel), own ordering retains them (profit channel). Your own channel keeps 100% of revenue, gives you customer data (email, phone, order history), and enables direct loyalty programs. Strategy: use platforms for acquisition, convert repeat customers to your own channel via loyalty incentives. Target: shift 15–25% of delivery orders to own channel within 6 months.
A well-designed loyalty program increases repeat purchase rate by 15–30% and customer lifetime value (CLV) by 20–40%. The most effective model for small-medium restaurants: simple point-based rewards plus automated email/SMS touchpoints at days 3, 7, and 30 post-purchase. Critical advantage: own-channel loyalty gives you customer data that platforms never share.
Restaurants waste 4–10% of purchased food before it reaches customers. Research across 114 restaurants found that every €1 invested in waste reduction returns €7–14 in savings. Start with three actions: track waste daily by category (prep, spoilage, overproduction), standardize recipes with exact portioning, and implement FIFO (first-in-first-out) inventory rotation. Tracking alone reduces food cost by 2–6%.
Pricing and menu restructuring: ROI in 2–4 weeks (fastest, no new systems needed). Loyalty program and automation: 6–12 weeks of compounding repeat purchase growth. New channels (virtual kitchen, own ordering): 1–3 months to breakeven. Most clients see the first measurable margin improvement within 30 days of engagement.
Yes — smaller operations often see faster, more visible results because changes affect 100% of operations immediately. A single-location cafe with €8,000–15,000 in monthly delivery revenue typically gains €800–2,000+ in additional monthly NET profit through pricing fixes and menu restructuring alone. Modular approach: pick only the services that match your budget and pain points.
Fixed-fee audit and strategy (typically a few weeks), followed by optional monthly execution support. Measurable KPIs (margin, AOV, CLV, channel ROI) are agreed upfront and reported every period. Clients typically see 3–5x return on consulting investment within the first quarter. The audit alone usually pays for itself through pricing corrections identified in week one.

05contact

start your restaurant profitability project

Write to us and tell us about your restaurant:

hello@86d.io

86d OÜ would like to count visits with Vercel Web Analytics and remember which link or campaign brought you here, to send it with your application. Both stay off unless you accept. You can change this any time under “Cookie settings” in the footer. Privacy policy