Winter is the peak period for delivery. The cold, short evenings, and holidays create a high demand for warm and comforting meals.
Winter dishes that are a hit: soups, gratins, raclettes, fondues, slow-cooked meals (beef bourguignon, blanquette), tartiflette. These dishes have the advantage of traveling well and staying warm for a long time.
Hot drinks are an underutilized lever in winter: hot chocolate, mulled wine (if your license permits), tea, and specialty coffee. The margin is excellent.
The winter packaging must be thermal. The aluminum paper around the containers maintains the heat during transport. Invest in isothermal bags on the coldest days.
Winter portions should be generous. Customers want comfort, not diet. Increase portions slightly (+10%) and adjust the prices accordingly.
Launch your winter card for October-November. Share it on social media with warm and cocooning photos. Customers are anticipating the season change and welcoming the new offerings.
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