[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-former-equipe-livraison-restaurant":3,"blog-related-en-former-equipe-livraison-restaurant":19,"blog-neighbors-en-former-equipe-livraison-restaurant":69},{"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},865,247,"en","former-equipe-livraison-restaurant","Train your team on the specifics of delivery","Delivery requires different reflexes than the classroom. Here’s how to effectively train your team.","A team trained in traditional cuisine is not automatically efficient for delivery. The constraints are different: no customer contact, tight timing, specific packaging.\n\nTiming is the number one skill. In a restaurant, a dish can wait 2 minutes under a heat lamp. In delivery, every minute counts because the delivery driver waits and the next customer waits too.\n\nCreate a dedicated \"delivery station\" position: this person receives the tickets, verifies the completeness of each order (articles, accompaniments, sauces, cutlery), packages and returns to the delivery driver. This position reduces errors by 60%.\n\nPackage training: each type of dish has its protocol. Liquids in double, fries last to keep them crispy, sauces always separate.\n\nA 5-minute briefing before each service is essential. Remind staff about out-of-stock items, current promotions, and daily objectives (prep time, zero errors).\n\nTaste the prepared dishes with your team. Order your own restaurant and eat together what's coming. This creates immediate awareness of areas for improvement.","6 min","2025-12-03T00:00:00.000Z","2026-05-15T08:59:27.000Z",8,"general","bg-secondary","Le chat est sur le tapis. Il dort. C'est mignon.","\u003Cp>A team trained in traditional cuisine is not automatically efficient for delivery. The constraints are different: no customer contact, tight timing, specific packaging.\u003C/p>\n\u003Cp>Timing is the number one skill. In a restaurant, a dish can wait 2 minutes under a heat lamp. In delivery, every minute counts because the delivery driver waits and the next customer waits too.\u003C/p>\n\u003Cp>Create a dedicated “delivery station” position: this person receives the tickets, verifies the completeness of each order (articles, accompaniments, sauces, cutlery), packages and returns to the delivery driver. This position reduces errors by 60%.\u003C/p>\n\u003Cp>Package training: each type of dish has its protocol. Liquids in double, fries last to keep them crispy, sauces always separate.\u003C/p>\n\u003Cp>A 5-minute briefing before each service is essential. Remind staff about out-of-stock items, current promotions, and daily objectives (prep time, zero errors).\u003C/p>\n\u003Cp>Taste the prepared dishes with your team. Order your own restaurant and eat together what’s coming. This creates immediate awareness of areas for improvement.\u003C/p>\n",[20,30,39,46,55,60],{"slug":21,"title":22,"excerpt":23,"readTime":24,"publishedAt":25,"categorySlug":26,"categoryColor":27,"categoryLabel":28,"relevance":29},"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",37.43561553955078,{"slug":31,"title":32,"excerpt":33,"readTime":34,"publishedAt":25,"categorySlug":35,"categoryColor":36,"categoryLabel":37,"relevance":38},"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","plateformes","bg-primary","Platforms",35.55207443237305,{"slug":40,"title":41,"excerpt":42,"readTime":43,"publishedAt":44,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":45},"erreurs-courantes-restaurateurs-livraison","The 10 most common mistakes made by restaurant delivery owners","From pricing to review management, here are the most costly mistakes and how to avoid them.","7 min","2026-01-22T00:00:00.000Z",34.58050537109375,{"slug":47,"title":48,"excerpt":49,"readTime":34,"publishedAt":50,"categorySlug":51,"categoryColor":52,"categoryLabel":53,"relevance":54},"uber-eats-vs-deliveroo-quelle-plateforme-restaurant","Uber Eats vs Deliveroo: Which platform should your restaurant choose?","Commissions, visibility, marketing tools, delivery zones: a comprehensive comparison of Uber Eats vs Deliveroo to help restaurateurs choose their platform.","2025-10-08T00:00:00.000Z","livraison","bg-feature-green","Delivery",31.335603713989258,{"slug":56,"title":57,"excerpt":58,"readTime":11,"publishedAt":50,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":59},"formation-haccp-livraison-specifique","HACCP training adapted to delivery: what changes","Classic HACCP does not cover the specific risks of delivery. Here are the points to add.",29.698625564575195,{"slug":61,"title":62,"excerpt":63,"readTime":43,"publishedAt":64,"categorySlug":65,"categoryColor":66,"categoryLabel":67,"relevance":68},"former-equipe-livraison-bonnes-pratiques","Train your team on best practices for delivery.","Training program to help your team master the specificities of order preparation for delivery.","2025-10-29T00:00:00.000Z","operations","bg-feature-cyan","Operations",29.15282440185547,{"prev":70,"next":73},{"slug":71,"title":72},"vin-au-verre-distributeur-azote","Wine dispensers (Enomatic): profitable technology",{"slug":74,"title":75},"assurance-livraison-guide-restaurateur","Complete guide to insurance for restaurants delivering food"]