[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-controle-couts-alimentaires-livraison":3,"blog-related-en-controle-couts-alimentaires-livraison":19,"blog-neighbors-en-controle-couts-alimentaires-livraison":66},{"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},754,135,"en","controle-couts-alimentaires-livraison","Control your food costs for delivery: step-by-step method","Food cost in delivery must be less than 30%. Here’s how to achieve this without sacrificing quality.","Food cost (cost of ingredients / selling price) is THE key metric for profitability in restaurants. With delivery, considering platform commissions, it needs to be even more carefully managed.\n\nStep 1: List each dish. List all ingredients with their unit cost. A diced steak 150g at 8 EUR/kg = 1.20 EUR. Do this for every gram, every milliliter.\n\nStep 2: Standardize portions. If each cook puts a different amount of cheese, your food cost varies by 20%. Recipe cards with precise grams eliminate this variability.\n\nStep 3: Negotiate with your suppliers. Compare at least 3 suppliers for each ingredient category. A 5% difference on raw materials can represent thousands of euros per year.\n\nStep 4: Reduce waste. Weigh your trash bins for a week. Each kilo thrown away is a kilo paid for. Main causes: over-preparation, poor storage, not following FIFO.\n\nStep 5: Review your prices quarterly. Ingredient costs fluctuate. If the price of chicken increases by 15%, adjust your selling prices accordingly.\n\nThe goal: a gross food cost (ingredients only) between 25% and 30%. A total food cost (ingredients + packaging) between 30% and 35%. Beyond that, your profitability is threatened.","7 min","2025-12-25T00:00:00.000Z","2026-05-15T08:59:10.000Z",6,"rentabilite","bg-feature-purple","Profitability","\u003Cp>Food cost (cost of ingredients / selling price) is THE key metric for profitability in restaurants. With delivery, considering platform commissions, it needs to be even more carefully managed.\u003C/p>\n\u003Cp>Step 1: List each dish. List all ingredients with their unit cost. A diced steak 150g at 8 EUR/kg = 1.20 EUR. Do this for every gram, every milliliter.\u003C/p>\n\u003Cp>Step 2: Standardize portions. If each cook puts a different amount of cheese, your food cost varies by 20%. Recipe cards with precise grams eliminate this variability.\u003C/p>\n\u003Cp>Step 3: Negotiate with your suppliers. Compare at least 3 suppliers for each ingredient category. A 5% difference on raw materials can represent thousands of euros per year.\u003C/p>\n\u003Cp>Step 4: Reduce waste. Weigh your trash bins for a week. Each kilo thrown away is a kilo paid for. Main causes: over-preparation, poor storage, not following FIFO.\u003C/p>\n\u003Cp>Step 5: Review your prices quarterly. Ingredient costs fluctuate. If the price of chicken increases by 15%, adjust your selling prices accordingly.\u003C/p>\n\u003Cp>The goal: a gross food cost (ingredients only) between 25% and 30%. A total food cost (ingredients + packaging) between 30% and 35%. Beyond that, your profitability is threatened.\u003C/p>\n",[20,27,37,47,53,60],{"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",108.13780975341797,{"slug":28,"title":29,"excerpt":30,"readTime":31,"publishedAt":32,"categorySlug":33,"categoryColor":34,"categoryLabel":35,"relevance":36},"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",104.11225891113281,{"slug":38,"title":39,"excerpt":40,"readTime":41,"publishedAt":42,"categorySlug":43,"categoryColor":44,"categoryLabel":45,"relevance":46},"migrer-rushour-keytchens-otter-fooderise-guide-2026","Migrating from RusHour, Keytchens, or Otter to Fooderise: The Complete Guide 2026","You are leaving RusHour, Keytchens or Otter? Step-by-step method to migrate your platforms, menus and data without interrupting service.","11 min","2026-06-07T03:00:00.000Z","plateformes","bg-primary","Platforms",83.96846008300781,{"slug":48,"title":49,"excerpt":50,"readTime":51,"publishedAt":32,"categorySlug":43,"categoryColor":44,"categoryLabel":45,"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",75.6854248046875,{"slug":54,"title":55,"excerpt":56,"readTime":57,"publishedAt":58,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":59},"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",72.89215087890625,{"slug":61,"title":62,"excerpt":63,"readTime":11,"publishedAt":64,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":65},"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.","2025-10-11T00:00:00.000Z",62.76088333129883,{"prev":67,"next":70},{"slug":68,"title":69},"transport-domicile-travail-remboursement","Refunds for transportation: 50% of the Navigo Pass is mandatory",{"slug":71,"title":72},"break-even-restaurant","Calculate the breakeven point of your restaurant: the complete method with examples and figures"]