[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-adapter-menu-saison-hiver-livraison":3,"blog-related-en-adapter-menu-saison-hiver-livraison":18,"blog-neighbors-en-adapter-menu-saison-hiver-livraison":75},{"id":4,"groupId":5,"locale":6,"slug":7,"title":8,"excerpt":9,"contentMd":10,"readTime":11,"publishedAt":12,"updatedAt":13,"categoryGroupId":5,"categorySlug":14,"categoryColor":15,"categoryLabel":16,"html":17},622,3,"en","adapter-menu-saison-hiver-livraison","Adapt your menu for winter delivery","Winter is the peak season for deliveries. Here's how to adapt your offer to maximize sales.","Winter is the peak period for delivery. The cold, short evenings, and holidays create a high demand for warm and comforting meals.\n\nWinter 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.\n\nHot drinks are an underutilized lever in winter: hot chocolate, mulled wine (if your license permits), tea, and specialty coffee. The margin is excellent.\n\nThe winter packaging must be thermal. The aluminum paper around the containers maintains the heat during transport. Invest in isothermal bags on the coldest days.\n\nWinter portions should be generous. Customers want comfort, not diet. Increase portions slightly (+10%) and adjust the prices accordingly.\n\nLaunch 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.","5 min","2025-12-29T00:00:00.000Z","2026-05-15T08:58:45.000Z","menus","bg-feature-orange","Menus","\u003Cp>Winter is the peak period for delivery. The cold, short evenings, and holidays create a high demand for warm and comforting meals.\u003C/p>\n\u003Cp>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.\u003C/p>\n\u003Cp>Hot drinks are an underutilized lever in winter: hot chocolate, mulled wine (if your license permits), tea, and specialty coffee. The margin is excellent.\u003C/p>\n\u003Cp>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.\u003C/p>\n\u003Cp>Winter portions should be generous. Customers want comfort, not diet. Increase portions slightly (+10%) and adjust the prices accordingly.\u003C/p>\n\u003Cp>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.\u003C/p>\n",[19,29,39,48,57,66],{"slug":20,"title":21,"excerpt":22,"readTime":23,"publishedAt":24,"categorySlug":25,"categoryColor":26,"categoryLabel":27,"relevance":28},"commission-just-eat-restaurant-france-pourcentage-2026","Commission Just Eat restaurant France 2026 : exact percentage, Self Delivery vs Delivery, hidden fees","Commission percentage Just Eat according to the Self Delivery (10-14%) or Delivery (28-30%) plan, hidden fees, quantified examples and strategies to reduce the total cost in 2026.","10 min","2026-05-10T00:00:00.000Z","plateformes","bg-primary","Platforms",62.37334442138672,{"slug":30,"title":31,"excerpt":32,"readTime":33,"publishedAt":34,"categorySlug":35,"categoryColor":36,"categoryLabel":37,"relevance":38},"jdc-quitte-keytchens-bascule-hubrise-2026","JDC is leaving Keytchens and switching to Hubrise: a review of a failed technological partnership","Announced in grand style on October 24, 2023, the partnership between JDC S.A. and Keytchens was intended to equip the Jalia and Kezia II cash registers with an integrated order aggregator. The contract was terminated: JDC is now relying on Hubrise. Decryption, sources, and what this changes for restaurateurs.","8 min","2026-05-07T00:00:00.000Z","general","bg-secondary","Le chat est sur le tapis. Il dort. C'est mignon.",53.71281433105469,{"slug":40,"title":41,"excerpt":42,"readTime":33,"publishedAt":43,"categorySlug":44,"categoryColor":45,"categoryLabel":46,"relevance":47},"reduire-commissions-plateformes-livraison","How to reduce delivery platform commissions","Negotiation, clean delivery, direct order, menu optimization: concrete strategies to reduce Uber Eats and Deliveroo commissions.","2025-11-10T00:00:00.000Z","rentabilite","bg-feature-purple","Profitability",49.88490295410156,{"slug":49,"title":50,"excerpt":51,"readTime":33,"publishedAt":52,"categorySlug":53,"categoryColor":54,"categoryLabel":55,"relevance":56},"heures-creuses-restaurant-livraison-booster-ventes","Filling delivery gaps: concrete levers for 2026","Empty afternoon, calm start to the week: the delivery allows to generate revenue during slow hours. The levers that really work.","2026-06-03T21:00:00.000Z","marketing","bg-feature-blue","Marketing",44.42494583129883,{"slug":58,"title":59,"excerpt":60,"readTime":61,"publishedAt":62,"categorySlug":63,"categoryColor":15,"categoryLabel":64,"relevance":65},"impact-meteo-commandes-livraison-strategies","The impact of weather on your orders and how to take advantage of it","Analyze the correlation between weather conditions and order volume to adapt your strategy.","6 min","2025-12-05T00:00:00.000Z","strategie","Strategy",43.9481086730957,{"slug":67,"title":68,"excerpt":69,"readTime":33,"publishedAt":70,"categorySlug":71,"categoryColor":72,"categoryLabel":73,"relevance":74},"gerer-pics-commandes-evenements-livraison-2026","Manage order surges (matches, holidays, weather) in delivery by 2026","Match evening, bad weather, public holidays: order surges can overwhelm a kitchen. The method for anticipating and absorbing influxes without breaking.","2026-06-02T15:00:00.000Z","operations","bg-feature-cyan","Operations",40.4205207824707,{"prev":76,"next":79},{"slug":77,"title":78},"musique-restaurant-sacem","Music diffuser: SACEM and SPRE, how much does it cost?",{"slug":80,"title":81},"cout-portion-calcul","Calculate the cost of goods sold for a portion: a practical method for restaurateurs without accounting training"]