[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-batch-cooking-livraison-efficacite":3,"blog-related-en-batch-cooking-livraison-efficacite":19,"blog-neighbors-en-batch-cooking-livraison-efficacite":73},{"id":4,"groupId":5,"locale":6,"slug":7,"title":8,"excerpt":9,"contentMd":10,"readTime":11,"publishedAt":12,"updatedAt":13,"categoryGroupId":14,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"html":18},678,59,"en","batch-cooking-livraison-efficacite","Batch cooking adapted for delivery: save time without sacrificing quality.","Batch preparation reduces preparation times and costs. Here's how to adapt it to delivery.","Batch cooking (batch preparation) is a concept in home cooking that perfectly adapts to delivery. Preparing some elements in advance reduces service time without compromising quality.\n\n\"Batchables\" – sauces, marinades, soup bases, rice, roasted vegetables, pre-cooked pasta (al dente for final touch). These elements keep for 2-3 days in the refrigerator.\n\nNon-batchable elements: fried foods, grilled meats, green salads, and dishes that lose their texture after cooling. These elements must be prepared to order.\n\nBatch cooking schedule: On Monday mornings, prepare sauces and marinades for the week. On Wednesdays, prepare vegetables and side dishes. This rhythm maintains freshness and distributes the workload.\n\nLabeling is mandatory: each batch must include the preparation date, the expiration date, and the contents. This is a regulatory requirement and a good practice for inventory management.\n\nThe average time saved is 3 to 5 minutes per order. On 50 orders per day, this amounts to 2.5 to 4 hours saved. This freed-up time can be invested in quality control or training.","6 min","2025-11-09T00:00:00.000Z","2026-05-15T08:58:57.000Z",5,"flux","bg-feature-cyan","Flux","\u003Cp>Batch cooking (batch preparation) is a concept in home cooking that perfectly adapts to delivery. Preparing some elements in advance reduces service time without compromising quality.\u003C/p>\n\u003Cp>“Batchables” – sauces, marinades, soup bases, rice, roasted vegetables, pre-cooked pasta (al dente for final touch). These elements keep for 2-3 days in the refrigerator.\u003C/p>\n\u003Cp>Non-batchable elements: fried foods, grilled meats, green salads, and dishes that lose their texture after cooling. These elements must be prepared to order.\u003C/p>\n\u003Cp>Batch cooking schedule: On Monday mornings, prepare sauces and marinades for the week. On Wednesdays, prepare vegetables and side dishes. This rhythm maintains freshness and distributes the workload.\u003C/p>\n\u003Cp>Labeling is mandatory: each batch must include the preparation date, the expiration date, and the contents. This is a regulatory requirement and a good practice for inventory management.\u003C/p>\n\u003Cp>The average time saved is 3 to 5 minutes per order. On 50 orders per day, this amounts to 2.5 to 4 hours saved. This freed-up time can be invested in quality control or training.\u003C/p>\n",[20,30,39,49,59,66],{"slug":21,"title":22,"excerpt":23,"readTime":24,"publishedAt":25,"categorySlug":26,"categoryColor":27,"categoryLabel":28,"relevance":29},"temps-preparation-optimal-uber-eats","Optimal preparation time on Uber Eats: finding the right balance between speed and quality","The estimated preparation time you display on Uber Eats directly impacts your positioning in the algorithm and customer satisfaction. Here’s how to calculate and optimize this key parameter.","7 min","2026-02-14T00:00:00.000Z","livraison","bg-feature-green","Delivery",77.7140121459961,{"slug":31,"title":32,"excerpt":33,"readTime":34,"publishedAt":35,"categorySlug":36,"categoryColor":16,"categoryLabel":37,"relevance":38},"standardiser-operations-cuisine-chaine-rush-livraison","Standardize kitchen operations across the entire delivery rush","Preparation times that explode, variable quality from one site to another: how to standardize kitchen operations for a chain to handle rush service.","9 min","2026-06-05T15:00:00.000Z","operations","Operations",68.15177154541016,{"slug":40,"title":41,"excerpt":42,"readTime":43,"publishedAt":44,"categorySlug":45,"categoryColor":46,"categoryLabel":47,"relevance":48},"dark-kitchen-equipement-cuisine-livraison","Dark kitchen: how to equip your kitchen 100% delivery","Kitchen equipment, software, aggregator, packaging: a complete guide to equipping and launching a profitable dark kitchen in 2026.","10 min","2025-09-22T00:00:00.000Z","general","bg-secondary","Le chat est sur le tapis. Il dort. C'est mignon.",58.949729919433594,{"slug":50,"title":51,"excerpt":52,"readTime":53,"publishedAt":54,"categorySlug":55,"categoryColor":56,"categoryLabel":57,"relevance":58},"haccp-pour-les-nuls-guide-complet-restaurant-2026","HACCP for Dummies: A Complete Guide for Restaurants in 2026 (method, principles, controls, connected solutions)","HACCP Explained Simply for Restaurateurs: 7 Principles, Practical Implementation, Mandatory Records, Deep-Fat Fryers, Connected Thermometers, Preparing a Sanitary Control for 2026.","14 min","2026-05-10T00:00:00.000Z","reglementation","bg-amber-600","Regulation",53.843387603759766,{"slug":60,"title":61,"excerpt":62,"readTime":63,"publishedAt":64,"categorySlug":26,"categoryColor":27,"categoryLabel":28,"relevance":65},"heure-pointe-livraison","Peak delivery hours: how to prepare your kitchen for order surges","Friday 7:30 PM, Saturday noon, Sunday 12:00 PM: these are the peak delivery times, which are predictable but significantly impact quality. Here’s how to organize your production to never be overwhelmed.","8 min","2025-12-07T00:00:00.000Z",53.53489685058594,{"slug":67,"title":68,"excerpt":69,"readTime":70,"publishedAt":71,"categorySlug":45,"categoryColor":46,"categoryLabel":47,"relevance":72},"rushour-vs-fooderise-comparatif-complet-2026","RusHour vs Fooderise in 2026: Complete comparison, prices, features and reviews from restaurateurs","Detailed comparison between RusHour and Fooderise. Price, reliability, features, support, engagement. Why more and more restaurateurs are migrating.","13 min","2026-05-01T00:00:00.000Z",52.183372497558594,{"prev":74,"next":77},{"slug":75,"title":76},"ventes-croisees-plateformes-livraison","Cross-selling techniques to increase the average order value with delivery.",{"slug":78,"title":79},"apprentissage-restauration-aides","Apprentices: cheap labor or an investment?"]