[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-food-cost-calcul-optimisation-livraison":3,"blog-related-en-food-cost-calcul-optimisation-livraison":19,"blog-neighbors-en-food-cost-calcul-optimisation-livraison":64},{"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},855,237,"en","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.","Food cost is the ratio between the cost of raw materials and the selling price. For delivery, this ratio must include additional elements: packaging, loss of products during transport, and adjusted portions to withstand the journey.\n\nCalculate the true food cost of each dish on your delivery menu. Weigh each ingredient, note its price per kilogram, and calculate the exact cost of the portion. Don't forget the small costs: cooking oil, spices, garnishes, condiments. They often represent 5 to 8% of the total food cost.\n\nThe target food cost for delivery is 25-32%. If your food cost exceeds 35%, the dish is likely not profitable after platform commission. Review the recipe: can you reduce a portion without impacting customer satisfaction? Can you substitute an expensive ingredient?\n\nNegotiate regularly with your suppliers. Compare prices, buy in bulk, and switch suppliers if necessary. A 5% savings on your purchases translates directly into a 5% additional margin.\n\nTrack your monthly food cost per dish. Some ingredients have seasonal prices: tomatoes in winter, avocados in summer. Adjust your selling prices accordingly or temporarily modify recipes to maintain your target margin.","8 min","2026-01-15T00:00:00.000Z","2026-05-15T08:59:25.000Z",6,"rentabilite","bg-feature-purple","Profitability","\u003Cp>Food cost is the ratio between the cost of raw materials and the selling price. For delivery, this ratio must include additional elements: packaging, loss of products during transport, and adjusted portions to withstand the journey.\u003C/p>\n\u003Cp>Calculate the true food cost of each dish on your delivery menu. Weigh each ingredient, note its price per kilogram, and calculate the exact cost of the portion. Don’t forget the small costs: cooking oil, spices, garnishes, condiments. They often represent 5 to 8% of the total food cost.\u003C/p>\n\u003Cp>The target food cost for delivery is 25-32%. If your food cost exceeds 35%, the dish is likely not profitable after platform commission. Review the recipe: can you reduce a portion without impacting customer satisfaction? Can you substitute an expensive ingredient?\u003C/p>\n\u003Cp>Negotiate regularly with your suppliers. Compare prices, buy in bulk, and switch suppliers if necessary. A 5% savings on your purchases translates directly into a 5% additional margin.\u003C/p>\n\u003Cp>Track your monthly food cost per dish. Some ingredients have seasonal prices: tomatoes in winter, avocados in summer. Adjust your selling prices accordingly or temporarily modify recipes to maintain your target margin.\u003C/p>\n",[20,26,36,43,49,58],{"slug":21,"title":22,"excerpt":23,"readTime":11,"publishedAt":24,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":25},"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.","2025-12-30T00:00:00.000Z",93.64108276367188,{"slug":27,"title":28,"excerpt":29,"readTime":30,"publishedAt":31,"categorySlug":32,"categoryColor":33,"categoryLabel":34,"relevance":35},"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",72.40335845947266,{"slug":37,"title":38,"excerpt":39,"readTime":40,"publishedAt":41,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":42},"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",70.88801574707031,{"slug":44,"title":45,"excerpt":46,"readTime":11,"publishedAt":47,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":48},"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",65.30078125,{"slug":50,"title":51,"excerpt":52,"readTime":53,"publishedAt":31,"categorySlug":54,"categoryColor":55,"categoryLabel":56,"relevance":57},"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",61.15925598144531,{"slug":59,"title":60,"excerpt":61,"readTime":30,"publishedAt":62,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":63},"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.","2026-06-04T09:00:00.000Z",55.462772369384766,{"prev":65,"next":68},{"slug":66,"title":67},"sous-vide-basse-temperature-tech","Sous-vide cooking and low temperature: technological precision",{"slug":69,"title":70},"optimiser-fiches-google-business-restaurant","Optimize your Google Business Profile for delivery"]