[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-calculer-food-cost-livraison":3,"blog-related-en-calculer-food-cost-livraison":19,"blog-neighbors-en-calculer-food-cost-livraison":68},{"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},703,84,"en","calculer-food-cost-livraison","Calculate your real food cost for delivery: the complete method","The food cost for delivery includes hidden elements. Here’s how to calculate your true cost and optimize your margins.","The food cost for delivery is different from the food cost in the dining room. It includes additional costs that many restaurateurs forget in their calculations, which completely distorts their profitability analysis.\n\nThe gross food cost (ingredients) is the foundation. For a burger priced at 12 EUR on the platform: meat 2.50 EUR, bread 0.40 EUR, cheese 0.30 EUR, vegetables 0.50 EUR, sauces 0.20 EUR = 3.90 EUR, representing 32.5%.\n\nAdd packaging: burger container 0.25 EUR, fries container 0.15 EUR, bag 0.20 EUR, napkins 0.05 EUR, sticker 0.03 EUR = 0.68 EUR. Your food cost goes up to 38.2%.\n\nThe platform commission: 30% of 12 EUR = 3.60 EUR. Your total food cost (ingredients + packaging + commission) rises to 68.2%. You have 3.82 EUR left to cover rent, salaries, electricity and generate a profit.\n\nThe preparation and packaging labor: estimate 3 to 5 minutes per order. At 15 EUR/hour including charges, this represents 0.75 to 1.25 EUR per order. Your actual net margin is often less than 2.50 EUR per order.\n\nThe goal is a total food cost (ingredients + packaging) below 35% and a net profit margin (after commission, packaging, and labor) above 15%. If you are below these figures, review your prices or your menu.\n\nCreate a cost sheet for each dish on your delivery menu. Update it quarterly (ingredient prices change). Remove dishes with a net margin below 10%.","7 min","2025-10-31T00:00:00.000Z","2026-05-15T08:59:01.000Z",6,"rentabilite","bg-feature-purple","Profitability","\u003Cp>The food cost for delivery is different from the food cost in the dining room. It includes additional costs that many restaurateurs forget in their calculations, which completely distorts their profitability analysis.\u003C/p>\n\u003Cp>The gross food cost (ingredients) is the foundation. For a burger priced at 12 EUR on the platform: meat 2.50 EUR, bread 0.40 EUR, cheese 0.30 EUR, vegetables 0.50 EUR, sauces 0.20 EUR = 3.90 EUR, representing 32.5%.\u003C/p>\n\u003Cp>Add packaging: burger container 0.25 EUR, fries container 0.15 EUR, bag 0.20 EUR, napkins 0.05 EUR, sticker 0.03 EUR = 0.68 EUR. Your food cost goes up to 38.2%.\u003C/p>\n\u003Cp>The platform commission: 30% of 12 EUR = 3.60 EUR. Your total food cost (ingredients + packaging + commission) rises to 68.2%. You have 3.82 EUR left to cover rent, salaries, electricity and generate a profit.\u003C/p>\n\u003Cp>The preparation and packaging labor: estimate 3 to 5 minutes per order. At 15 EUR/hour including charges, this represents 0.75 to 1.25 EUR per order. Your actual net margin is often less than 2.50 EUR per order.\u003C/p>\n\u003Cp>The goal is a total food cost (ingredients + packaging) below 35% and a net profit margin (after commission, packaging, and labor) above 15%. If you are below these figures, review your prices or your menu.\u003C/p>\n\u003Cp>Create a cost sheet for each dish on your delivery menu. Update it quarterly (ingredient prices change). Remove dishes with a net margin below 10%.\u003C/p>\n",[20,30,37,43,52,61],{"slug":21,"title":22,"excerpt":23,"readTime":24,"publishedAt":25,"categorySlug":26,"categoryColor":27,"categoryLabel":28,"relevance":29},"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",79.42089080810547,{"slug":31,"title":32,"excerpt":33,"readTime":34,"publishedAt":35,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":36},"cout-caisse-enregistreuse-restaurant-2026","How much does a restaurant cash register cost in 2026?","Free with Square for over 119 euros with Lightspeed: discover the true cost of a restaurant POS system in 2026, including hidden fees.","9 min","2025-09-15T00:00:00.000Z",73.100341796875,{"slug":38,"title":39,"excerpt":40,"readTime":41,"publishedAt":25,"categorySlug":26,"categoryColor":27,"categoryLabel":28,"relevance":42},"commission-deliveroo-restaurant-france-pourcentage-2026","Commission Deliveroo restaurant France 2026 : exact percentage, hidden fees, how to reduce","Everything about the Deliveroo commission in France for restaurants in 2026: percentage per plan (Lite, Plus, Premium), hidden fees, numbered examples and strategies to reduce it.","11 min",71.19261932373047,{"slug":44,"title":45,"excerpt":46,"readTime":47,"publishedAt":25,"categorySlug":48,"categoryColor":49,"categoryLabel":50,"relevance":51},"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","reglementation","bg-amber-600","Regulation",67.88778686523438,{"slug":53,"title":54,"excerpt":55,"readTime":24,"publishedAt":56,"categorySlug":57,"categoryColor":58,"categoryLabel":59,"relevance":60},"fondateur-victime-linkedin-marketing-plainte-startup","The victim-founder of LinkedIn: when public complaint replaces execution","Identical posts, a vague betrayal, a call to DMs. This phenomenon is invading LinkedIn and deserves to be named for what it is: a marketing strategy that exploits the network's sympathy without offering anything real.","2026-05-04T00:00:00.000Z","general","bg-secondary","Le chat est sur le tapis. Il dort. C'est mignon.",58.92881774902344,{"slug":62,"title":63,"excerpt":64,"readTime":65,"publishedAt":66,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":67},"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",56.50745391845703,{"prev":69,"next":72},{"slug":70,"title":71},"gestion-planning-staff-app","Scheduling software (Skello, Combo): no more Excel",{"slug":73,"title":74},"tacos-francais-histoire-succes","The French Tacos: story of a global culinary UFO"]