[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-calculer-prix-vente-optimal-livraison":3,"blog-related-en-calculer-prix-vente-optimal-livraison":19,"blog-neighbors-en-calculer-prix-vente-optimal-livraison":60},{"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},704,85,"en","calculer-prix-vente-optimal-livraison","Calculate the optimal sales price for delivery.","Method for calculating your prices on platforms, taking into account commissions, packaging, and target margins.","Setting delivery prices isn't just about adding a margin to material costs. Platform commissions (15 to 30%), packaging, additional labor, and promotions completely transform the profitability equation.\n\nStart by calculating the actual food cost of each dish. Include all ingredients, waste, and exact portions. A target food cost for delivery should be between 25% and 32% of the selling price, compared to 28-35% in the dining room.\n\nAdd the specific delivery costs: packaging (0.50 to 2 euros per order), napkins and cutlery (0.30 to 0.50), and carrier bag (0.20 to 0.40). These small amounts add up and significantly impact the margin.\n\nTo determine the final price, apply the formula: Price = (Food cost + Packaging) / (1 - Platform commission - Target margin). With a food cost of 3 euros, packaging of 1 euro, a 25% commission, and a target margin of 20%, the minimum price is (3+1)/(1-0.25-0.20) = 7.27 euros.\n\nCompare your prices with local competition. If your calculated price is significantly higher than the market, you need to rethink the recipe or packaging rather than cutting the margin. A non-profitable dish will not become profitable by selling more; it will worsen the losses.","9 min","2025-10-21T00:00:00.000Z","2026-05-15T08:59:01.000Z",6,"rentabilite","bg-feature-purple","Profitability","\u003Cp>Setting delivery prices isn’t just about adding a margin to material costs. Platform commissions (15 to 30%), packaging, additional labor, and promotions completely transform the profitability equation.\u003C/p>\n\u003Cp>Start by calculating the actual food cost of each dish. Include all ingredients, waste, and exact portions. A target food cost for delivery should be between 25% and 32% of the selling price, compared to 28-35% in the dining room.\u003C/p>\n\u003Cp>Add the specific delivery costs: packaging (0.50 to 2 euros per order), napkins and cutlery (0.30 to 0.50), and carrier bag (0.20 to 0.40). These small amounts add up and significantly impact the margin.\u003C/p>\n\u003Cp>To determine the final price, apply the formula: Price = (Food cost + Packaging) / (1 - Platform commission - Target margin). With a food cost of 3 euros, packaging of 1 euro, a 25% commission, and a target margin of 20%, the minimum price is (3+1)/(1-0.25-0.20) = 7.27 euros.\u003C/p>\n\u003Cp>Compare your prices with local competition. If your calculated price is significantly higher than the market, you need to rethink the recipe or packaging rather than cutting the margin. A non-profitable dish will not become profitable by selling more; it will worsen the losses.\u003C/p>\n",[20,27,34,40,49,54],{"slug":21,"title":22,"excerpt":23,"readTime":24,"publishedAt":25,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":26},"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.","10 min","2026-06-04T09:00:00.000Z",126.87789154052734,{"slug":28,"title":29,"excerpt":30,"readTime":31,"publishedAt":32,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":33},"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",104.96100616455078,{"slug":35,"title":36,"excerpt":37,"readTime":31,"publishedAt":38,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":39},"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",86.33261108398438,{"slug":41,"title":42,"excerpt":43,"readTime":31,"publishedAt":44,"categorySlug":45,"categoryColor":46,"categoryLabel":47,"relevance":48},"rushour-avis-restaurateurs-guide-complet-2026","RusHour reviews 2026: a complete guide for restaurateurs (features, prices, alternatives)","Detailed review of RusHour in 2026: positioning, strengths, POS integrations, Boost'R concierge service, price level and comparison with transparent market alternatives.","2026-05-07T00:00:00.000Z","general","bg-secondary","Le chat est sur le tapis. Il dort. C'est mignon.",85.35365295410156,{"slug":50,"title":51,"excerpt":52,"readTime":11,"publishedAt":44,"categorySlug":45,"categoryColor":46,"categoryLabel":47,"relevance":53},"rushour-alternative-comparatif-solutions-2026","RusHour alternative 2026 : 5 solutions to compare for the management of your orders delivery","Looking for an alternative to RusHour in 2026? Honest comparison of 5 market solutions – Fooderise, Deliverect, Otter, Hubrise, native aggregators – with their respective prices and strengths.",83.94833374023438,{"slug":55,"title":56,"excerpt":57,"readTime":31,"publishedAt":58,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":59},"food-cost-calcul-optimisation-livraison","Food cost delivery: calculation and optimization","Complete method for calculating and optimizing your food cost, taking into account the specificities of delivery.","2026-01-15T00:00:00.000Z",82.61068725585938,{"prev":61,"next":64},{"slug":62,"title":63},"tik-et-boire-reglementation","Tickets Restaurant: commissions, refunds, refus",{"slug":65,"title":66},"calendrier-promotionnel-restaurant-livraison","Create an annual promotional calendar for your restaurant for delivery."]