[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-calcul-seuil-rentabilite-livraison":3,"blog-related-en-calcul-seuil-rentabilite-livraison":19,"blog-neighbors-en-calcul-seuil-rentabilite-livraison":65},{"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},701,82,"en","calcul-seuil-rentabilite-livraison","Calculate your profitability threshold step by step","From how many orders per day is your delivery activity profitable? Detailed calculation method.","The breakeven point (or point of return) is the minimum number of orders per day to cover all your costs. Knowing it is essential.\n\nStep 1: List your monthly fixed costs related to delivery. Include rent, platform subscriptions, and equipment depreciation (tablets, printer, tickets).\n\nStep 2: Calculate your average gross margin per order. Average basket - (raw materials + packaging + platform commission) = gross margin.\n\nStep 3: Divide your fixed costs by your gross margin. The result is your minimum number of orders per month. Divide by 30 to get the daily threshold.\n\nFixed costs delivery = 600 EUR/month. Gross profit per order = 4 EUR. Threshold = 600/4 = 150 orders/month = 5 orders/day.\n\nAttention: this calculation does not take into account opportunity cost. If your employees spend 2 hours per day on delivery, that time is not available for the conference room.\n\nObjective: your profitability threshold must be reached before 12 p.m. on the average day. If it is not the case, review your prices or reduce your costs.","7 min","2025-10-11T00:00:00.000Z","2026-05-15T08:59:01.000Z",6,"rentabilite","bg-feature-purple","Profitability","\u003Cp>The breakeven point (or point of return) is the minimum number of orders per day to cover all your costs. Knowing it is essential.\u003C/p>\n\u003Cp>Step 1: List your monthly fixed costs related to delivery. Include rent, platform subscriptions, and equipment depreciation (tablets, printer, tickets).\u003C/p>\n\u003Cp>Step 2: Calculate your average gross margin per order. Average basket - (raw materials + packaging + platform commission) = gross margin.\u003C/p>\n\u003Cp>Step 3: Divide your fixed costs by your gross margin. The result is your minimum number of orders per month. Divide by 30 to get the daily threshold.\u003C/p>\n\u003Cp>Fixed costs delivery = 600 EUR/month. Gross profit per order = 4 EUR. Threshold = 600/4 = 150 orders/month = 5 orders/day.\u003C/p>\n\u003Cp>Attention: this calculation does not take into account opportunity cost. If your employees spend 2 hours per day on delivery, that time is not available for the conference room.\u003C/p>\n\u003Cp>Objective: your profitability threshold must be reached before 12 p.m. on the average day. If it is not the case, review your prices or reduce your costs.\u003C/p>\n",[20,27,34,44,53,59],{"slug":21,"title":22,"excerpt":23,"readTime":24,"publishedAt":25,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":26},"cout-portion-calcul","Calculate the cost of goods sold for a portion: a practical method for restaurateurs without accounting training","The cost of goods sold per portion is the foundation of any healthy pricing in the restaurant industry. Here’s a 5-step method accessible to everyone, with numerical examples for burgers, pizza, and Asian dishes.","8 min","2025-12-30T00:00:00.000Z",93.79332733154295,{"slug":28,"title":29,"excerpt":30,"readTime":31,"publishedAt":32,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":33},"rentabilite-par-plat","Calculate profitability by platform: the step-by-step method to identify your champions and your dead weight.","Do you really know which dishes on your menu make you money and which ones make you lose money? The Stars/Cows/Problems/Dead Weight method applied to your restaurant.","9 min","2025-12-22T00:00:00.000Z",85.03701782226562,{"slug":35,"title":36,"excerpt":37,"readTime":38,"publishedAt":39,"categorySlug":40,"categoryColor":41,"categoryLabel":42,"relevance":43},"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",83.24720764160156,{"slug":45,"title":46,"excerpt":47,"readTime":48,"publishedAt":39,"categorySlug":49,"categoryColor":50,"categoryLabel":51,"relevance":52},"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","plateformes","bg-primary","Platforms",79.89060974121094,{"slug":54,"title":55,"excerpt":56,"readTime":31,"publishedAt":57,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":58},"break-even-restaurant","Calculate the breakeven point of your restaurant: the complete method with examples and figures","How many orders do you need to fulfill each month to cover your fixed costs? Calculating the break-even point (profitability threshold) is the most important financial exercise for any restaurateur.","2025-12-26T00:00:00.000Z",74.36767578125,{"slug":60,"title":61,"excerpt":62,"readTime":48,"publishedAt":63,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":64},"marge-reelle-commande-livraison-calcul-2026","Calculate the actual profit margin of an order in delivery in 2026","Commission, fees, packaging, VAT: many restaurateurs lose money on delivery without realizing it. The method for calculating your actual profit margin.","2026-06-04T09:00:00.000Z",67.4586181640625,{"prev":66,"next":69},{"slug":67,"title":68},"vendre-son-restaurant-valorisation","Valuation: How much is my restaurant worth?",{"slug":70,"title":71},"avis-video-temoignage-client","The video testimony: the ultimate social proof"]