[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-checklist-qualite-livraison-restaurant":3,"blog-related-en-checklist-qualite-livraison-restaurant":19,"blog-neighbors-en-checklist-qualite-livraison-restaurant":71},{"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},716,97,"en","checklist-qualite-livraison-restaurant","Quality checklist delivery: the 15 points to check before each order","A simple checklist reduces errors by 70%. Here are the 15 essential points.","Order errors are the leading cause of negative reviews in delivery. A checklist displayed at the packing station drastically reduces these errors.\n\n1.  (Completude) : Are all dishes present? Are all accompaniments included? Are the requested sauces added? Are the cutlery and napkins in the bag? Are the drinks correctly in the order?\n\nPoints 6-10 (Quality): Is the temperature correct (hot = hot, cold = cold)? Are the dishes well packaged and not leaking? Are the elements separate (sauce apart)? Is the presentation neat? Are the portions consistent with the recipe card?\n\nPoints 11-15 (Logistics): Is the bag sealed with the security sticker? Is the customer's name visible on the bag? Is the thank you message included? Was a verification photo taken? Is the bag placed in the delivery zone?\n\nPlasticize this checklist and display it at the packaging station. The person closing the bag must go through the 15 points mentally (or physically for the first few weeks) before each shipment.\n\nMeasure the impact: compare your recovery rate before and after the introduction of the checklist. The reduction is generally 50 to 70% from the first month.","5 min","2025-11-23T00:00:00.000Z","2026-05-15T08:59:03.000Z",5,"flux","bg-feature-cyan","Flux","\u003Cp>Order errors are the leading cause of negative reviews in delivery. A checklist displayed at the packing station drastically reduces these errors.\u003C/p>\n\u003Col>\n\u003Cli>(Completude) : Are all dishes present? Are all accompaniments included? Are the requested sauces added? Are the cutlery and napkins in the bag? Are the drinks correctly in the order?\u003C/li>\n\u003C/ol>\n\u003Cp>Points 6-10 (Quality): Is the temperature correct (hot = hot, cold = cold)? Are the dishes well packaged and not leaking? Are the elements separate (sauce apart)? Is the presentation neat? Are the portions consistent with the recipe card?\u003C/p>\n\u003Cp>Points 11-15 (Logistics): Is the bag sealed with the security sticker? Is the customer’s name visible on the bag? Is the thank you message included? Was a verification photo taken? Is the bag placed in the delivery zone?\u003C/p>\n\u003Cp>Plasticize this checklist and display it at the packaging station. The person closing the bag must go through the 15 points mentally (or physically for the first few weeks) before each shipment.\u003C/p>\n\u003Cp>Measure the impact: compare your recovery rate before and after the introduction of the checklist. The reduction is generally 50 to 70% from the first month.\u003C/p>\n",[20,29,36,46,54,63],{"slug":21,"title":22,"excerpt":23,"readTime":24,"publishedAt":25,"categorySlug":26,"categoryColor":16,"categoryLabel":27,"relevance":28},"reduire-erreurs-preparation-commandes-livraison-2026","Reduce order preparation errors in delivery by 2026","Missing ingredient, bad modifier, forgotten allergen: preparation errors cost disputes and notes. The method to reduce them.","8 min","2026-06-03T03:00:00.000Z","operations","Operations",100.31675720214844,{"slug":30,"title":31,"excerpt":32,"readTime":33,"publishedAt":34,"categorySlug":26,"categoryColor":16,"categoryLabel":27,"relevance":35},"ouvrir-nouveau-point-de-vente-livraison-checklist-2026","Opening a new point of sale: Delivery checklist J-30 (2026)","SEO platforms, menus, equipment, team: the operational checklist for the 30 days before opening to start delivery smoothly.","10 min","2026-06-06T09:00:00.000Z",67.62528991699219,{"slug":37,"title":38,"excerpt":39,"readTime":40,"publishedAt":41,"categorySlug":42,"categoryColor":43,"categoryLabel":44,"relevance":45},"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",62.97010040283203,{"slug":47,"title":48,"excerpt":49,"readTime":33,"publishedAt":41,"categorySlug":50,"categoryColor":51,"categoryLabel":52,"relevance":53},"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.","plateformes","bg-primary","Platforms",62.64186477661133,{"slug":55,"title":56,"excerpt":57,"readTime":24,"publishedAt":58,"categorySlug":59,"categoryColor":60,"categoryLabel":61,"relevance":62},"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",56.908416748046875,{"slug":64,"title":65,"excerpt":66,"readTime":24,"publishedAt":67,"categorySlug":68,"categoryColor":69,"categoryLabel":68,"relevance":70},"checklist-verifier-editeur-pos-tient-promesses-12-points","How to check if a POS editor keeps its promises: a 12-point checklist before signing","An operational checklist for auditing a restaurant solution vendor before signing: live demos of integrations, contactable references, status page, official stores, terms and conditions. Applicable to Fooderise as well as its competitors.","2026-04-20T00:00:00.000Z","tech","bg-indigo-600",53.5343132019043,{"prev":72,"next":75},{"slug":73,"title":74},"prix-psychologique-menu","Psychology of prices in a restaurant menu: techniques to maximize perceived value",{"slug":76,"title":77},"grandes-chaines-livraison-boost-ca","Large chains are using delivery to boost their revenue by 30%."]