[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-descriptions-menu-optimisees-livraison":3,"blog-related-en-descriptions-menu-optimisees-livraison":19,"blog-neighbors-en-descriptions-menu-optimisees-livraison":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},807,188,"en","descriptions-menu-optimisees-livraison","Write menu descriptions that sell delivery","Copywriting techniques for writing irresistible dish descriptions on delivery platforms.","On delivery platforms, your dish description is your salesperson. The customer cannot smell or see the dish in person. The words must do the work of their senses. A good description can increase sales of a dish by 30%.\n\nStart with the main ingredient and its quality. “Crispy farm-raised chicken” sells better than “Breaded chicken.” “Scottish farmed salmon” sells better than “Smoked salmon.” Qualifiers of origin and preparation add perceived value.\n\nDescribe the sensory experience. Use adjectives that evoke textures and flavors: crispy, melting, creamy, spicy, fragrant, caramelized, grilled. The customer should be able to imagine the dish while reading it.\n\nMention allergens and compatible diets. \"Gluten-free\", \"Vegetarian\", \"Halal\" are not just legal obligations, they are sales arguments for specific customer segments.\n\nKeep descriptions concise: 2 to 3 lines maximum. Customers scan the menu quickly. Essential information should be visible at a glance. If your description requires a paragraph, it’s too long.","6 min","2025-11-08T00:00:00.000Z","2026-05-15T08:59:18.000Z",20,"menu","bg-feature-orange","Menu","\u003Cp>On delivery platforms, your dish description is your salesperson. The customer cannot smell or see the dish in person. The words must do the work of their senses. A good description can increase sales of a dish by 30%.\u003C/p>\n\u003Cp>Start with the main ingredient and its quality. “Crispy farm-raised chicken” sells better than “Breaded chicken.” “Scottish farmed salmon” sells better than “Smoked salmon.” Qualifiers of origin and preparation add perceived value.\u003C/p>\n\u003Cp>Describe the sensory experience. Use adjectives that evoke textures and flavors: crispy, melting, creamy, spicy, fragrant, caramelized, grilled. The customer should be able to imagine the dish while reading it.\u003C/p>\n\u003Cp>Mention allergens and compatible diets. “Gluten-free”, “Vegetarian”, “Halal” are not just legal obligations, they are sales arguments for specific customer segments.\u003C/p>\n\u003Cp>Keep descriptions concise: 2 to 3 lines maximum. Customers scan the menu quickly. Essential information should be visible at a glance. If your description requires a paragraph, it’s too long.\u003C/p>\n",[20,29,36,46,53,62],{"slug":21,"title":22,"excerpt":23,"readTime":24,"publishedAt":25,"categorySlug":26,"categoryColor":16,"categoryLabel":27,"relevance":28},"description-plat-optimise","Write a dish description that sells: a complete guide with examples for delivery restaurants","A well-written dish description can increase sales by 20 to 40%. Here’s the SAVA method (Sensory, Authentic, Value, Action) and 15 concrete examples to transform your descriptions.","8 min","2025-11-09T00:00:00.000Z","menus","Menus",49.51899337768555,{"slug":30,"title":31,"excerpt":32,"readTime":33,"publishedAt":34,"categorySlug":26,"categoryColor":16,"categoryLabel":27,"relevance":35},"prix-psychologique-menu","Psychology of prices in a restaurant menu: techniques to maximize perceived value","The price you display is just as important as the price itself. Anchoring techniques, round vs. decimal prices, visual presentation: psychological pricing strategies applied to restaurants.","7 min","2025-11-22T00:00:00.000Z",41.78996658325195,{"slug":37,"title":38,"excerpt":39,"readTime":40,"publishedAt":41,"categorySlug":42,"categoryColor":43,"categoryLabel":44,"relevance":45},"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","rentabilite","bg-feature-purple","Profitability",38.076690673828125,{"slug":47,"title":48,"excerpt":49,"readTime":50,"publishedAt":51,"categorySlug":26,"categoryColor":16,"categoryLabel":27,"relevance":52},"menu-description-optimisee-plateformes","Write menu descriptions that sell on platforms","Words matter more than photos. Here's how to write descriptions that make people want to order.","5 min","2025-12-16T00:00:00.000Z",37.73882293701172,{"slug":54,"title":55,"excerpt":56,"readTime":24,"publishedAt":57,"categorySlug":58,"categoryColor":59,"categoryLabel":60,"relevance":61},"gerer-disponibilite-produits-temps-reel-plateformes","Manage product availability in real-time across all your platforms","An unimpacted outage results in canceled orders and disputes. How to manage the availability of your dishes across all platforms with a single click.","2026-06-04T21:00:00.000Z","operations","bg-feature-cyan","Operations",37.103050231933594,{"slug":63,"title":64,"excerpt":65,"readTime":40,"publishedAt":66,"categorySlug":67,"categoryColor":68,"categoryLabel":69,"relevance":70},"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.","2026-05-10T00:00:00.000Z","plateformes","bg-primary","Platforms",30.227737426757812,{"prev":72,"next":75},{"slug":73,"title":74},"wendys-twitter-roast","Wendy's: fresh meat and nasty tweets",{"slug":76,"title":77},"batch-cooking-livraison-efficacite","Batch cooking adapted for delivery: save time without sacrificing quality."]