[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-gerer-ingredients-menu-livraison":3,"blog-related-en-gerer-ingredients-menu-livraison":19,"blog-neighbors-en-gerer-ingredients-menu-livraison":67},{"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},877,259,"en","gerer-ingredients-menu-livraison","Manage your ingredients for an efficient delivery menu","A well-designed delivery menu uses few different ingredients for many dishes.","Managing ingredients is an art in food delivery. The goal is to maximize menu variety with a minimum number of different ingredients. This reduces inventory, waste, and complexity.\n\nThe principle of the \"ingredient matrix\": list all your ingredients and all your dishes. A good ratio is 30-40 ingredients for 15-20 dishes. If you have more ingredients than dishes, your menu is inefficient.\n\nVersatile ingredients are your best friends: chicken can be grilled, fried, or in a sauce. Rice accompanies a curry, a bowl, or sushi. Green salad goes in a burger, a wrap, or a bowl.\n\nCross-utilizing ingredients: the tomato sauce on your pizzas is also the base for your pasta dishes. The cheese from your burgers also goes into your salads. Fewer references = less waste.\n\nPlan your purchases based on projected sales. If you sell 30 burgers and 20 salads per day, calculate exactly the quantities of each ingredient needed.\n\nPerishable ingredients (salads, herbs, fruits) should be ordered more frequently and in smaller quantities. Prioritize 2-3 deliveries per week instead of one large weekly delivery.","5 min","2026-02-12T00:00:00.000Z","2026-05-15T08:59:29.000Z",3,"menus","bg-feature-orange","Menus","\u003Cp>Managing ingredients is an art in food delivery. The goal is to maximize menu variety with a minimum number of different ingredients. This reduces inventory, waste, and complexity.\u003C/p>\n\u003Cp>The principle of the “ingredient matrix”: list all your ingredients and all your dishes. A good ratio is 30-40 ingredients for 15-20 dishes. If you have more ingredients than dishes, your menu is inefficient.\u003C/p>\n\u003Cp>Versatile ingredients are your best friends: chicken can be grilled, fried, or in a sauce. Rice accompanies a curry, a bowl, or sushi. Green salad goes in a burger, a wrap, or a bowl.\u003C/p>\n\u003Cp>Cross-utilizing ingredients: the tomato sauce on your pizzas is also the base for your pasta dishes. The cheese from your burgers also goes into your salads. Fewer references = less waste.\u003C/p>\n\u003Cp>Plan your purchases based on projected sales. If you sell 30 burgers and 20 salads per day, calculate exactly the quantities of each ingredient needed.\u003C/p>\n\u003Cp>Perishable ingredients (salads, herbs, fruits) should be ordered more frequently and in smaller quantities. Prioritize 2-3 deliveries per week instead of one large weekly delivery.\u003C/p>\n",[20,30,37,44,51,61],{"slug":21,"title":22,"excerpt":23,"readTime":24,"publishedAt":25,"categorySlug":26,"categoryColor":27,"categoryLabel":28,"relevance":29},"meilleures-integrations-pos-livraison-2026","Top POS integrations + delivery in 2026","Zelty and Uber Eats, Innovorder and Deliveroo, Lightspeed and Just Eat: discover the best POS + delivery platform combinations for your restaurant.","9 min","2025-09-28T00:00:00.000Z","general","bg-secondary","Le chat est sur le tapis. Il dort. C'est mignon.",47.30997848510742,{"slug":31,"title":32,"excerpt":33,"readTime":34,"publishedAt":35,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":36},"menu-saison-printemps","Spring menu for delivery restaurant: ideas, trends and how to launch","Asparagus, strawberries, lamb, peas: spring offers a palette of ingredients that renews your menu and stimulates orders. A practical guide to creating and launching your seasonal menu.","7 min","2025-12-29T00:00:00.000Z",40.868202209472656,{"slug":38,"title":39,"excerpt":40,"readTime":41,"publishedAt":42,"categorySlug":26,"categoryColor":27,"categoryLabel":28,"relevance":43},"deliview-fr-code-ia-emergent-site-ouvert-ferme-instable-2026","Deliview.fr: What a restaurateur can check publicly before signing with a recent SaaS editor","Before entrusting your orders and payments to a young software publisher like Deliview.fr, several public information allows to assess the operational maturity level. Here is the reading grid, without jargon.","11 min","2026-05-02T00:00:00.000Z",38.48918533325195,{"slug":45,"title":46,"excerpt":47,"readTime":48,"publishedAt":49,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":50},"menus-adaptes-livraison-conception","Design a menu specifically adapted for delivery.","Not all dishes travel well. Here’s how to create a menu that arrives at the customer’s home in perfect condition.","6 min","2026-01-13T00:00:00.000Z",37.61875915527344,{"slug":52,"title":53,"excerpt":54,"readTime":55,"publishedAt":56,"categorySlug":57,"categoryColor":58,"categoryLabel":59,"relevance":60},"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.","10 min","2025-10-08T00:00:00.000Z","livraison","bg-feature-green","Delivery",37.50129699707031,{"slug":62,"title":63,"excerpt":64,"readTime":55,"publishedAt":65,"categorySlug":26,"categoryColor":27,"categoryLabel":28,"relevance":66},"comment-choisir-borne-commande-restauration-rapide","Choosing your point-of-sale system in fast food","Bornes Innovorder, Biborne or Makseb Solutions: a complete guide to choosing, installing and making profitable use of a fast food ordering kiosk.","2025-09-21T00:00:00.000Z",37.484886169433594,{"prev":68,"next":71},{"slug":69,"title":70},"street-food-italienne-focaccia","Italian Street Food: Beyond Pizza",{"slug":72,"title":73},"augmenter-panier-moyen-livraison","Increase the average order value for delivery: 9 tested and approved strategies by restaurateurs"]