[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-gerer-periodes-creuses-livraison":3,"blog-related-en-gerer-periodes-creuses-livraison":19,"blog-neighbors-en-gerer-periodes-creuses-livraison":73},{"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},879,261,"en","gerer-periodes-creuses-livraison","Managing delivery gaps: concrete strategies","Slow hours are not wasted hours. Here's how to make them profitable.","The slow periods (2 PM - 5 PM during the week, Tuesday-Wednesday evenings) only account for 10-15% of your revenue. But instead of enduring them, you can strategically leverage them.\n\nFlash promotions during off-peak hours attract bargain hunters. “Free delivery from 2pm to 4pm” or “-30% on desserts in the afternoon” generate additional volume.\n\nBatch cooking takes advantage of slow hours. Prepare sauces, marinades, and bases for the evening service. This \"free\" time is an investment in the efficiency of the next rush.\n\nTeam training takes place during off-peak hours. Photographing dishes, testing new recipes, and training new staff – these activities are not possible during peak hours.\n\nData analysis and administrative management (responding to reviews, menu updates, accounting) are done during off-peak hours. Do not postpone these tasks to the evening.\n\nIf low hours are consistently empty despite promotions, consider closing during those slots. The savings in electricity and labor could be significant.","5 min","2025-09-24T00:00:00.000Z","2026-05-15T08:59:29.000Z",6,"rentabilite","bg-feature-purple","Profitability","\u003Cp>The slow periods (2 PM - 5 PM during the week, Tuesday-Wednesday evenings) only account for 10-15% of your revenue. But instead of enduring them, you can strategically leverage them.\u003C/p>\n\u003Cp>Flash promotions during off-peak hours attract bargain hunters. “Free delivery from 2pm to 4pm” or “-30% on desserts in the afternoon” generate additional volume.\u003C/p>\n\u003Cp>Batch cooking takes advantage of slow hours. Prepare sauces, marinades, and bases for the evening service. This “free” time is an investment in the efficiency of the next rush.\u003C/p>\n\u003Cp>Team training takes place during off-peak hours. Photographing dishes, testing new recipes, and training new staff – these activities are not possible during peak hours.\u003C/p>\n\u003Cp>Data analysis and administrative management (responding to reviews, menu updates, accounting) are done during off-peak hours. Do not postpone these tasks to the evening.\u003C/p>\n\u003Cp>If low hours are consistently empty despite promotions, consider closing during those slots. The savings in electricity and labor could be significant.\u003C/p>\n",[20,30,40,46,55,65],{"slug":21,"title":22,"excerpt":23,"readTime":24,"publishedAt":25,"categorySlug":26,"categoryColor":27,"categoryLabel":28,"relevance":29},"heures-creuses-restaurant-livraison-booster-ventes","Filling delivery gaps: concrete levers for 2026","Empty afternoon, calm start to the week: the delivery allows to generate revenue during slow hours. The levers that really work.","8 min","2026-06-03T21:00:00.000Z","marketing","bg-feature-blue","Marketing",96.78610229492188,{"slug":31,"title":32,"excerpt":33,"readTime":34,"publishedAt":35,"categorySlug":36,"categoryColor":37,"categoryLabel":38,"relevance":39},"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",76.27436828613281,{"slug":41,"title":42,"excerpt":43,"readTime":24,"publishedAt":44,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":45},"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",54.41382598876953,{"slug":47,"title":48,"excerpt":49,"readTime":11,"publishedAt":50,"categorySlug":51,"categoryColor":52,"categoryLabel":53,"relevance":54},"horaires-ouverture-optimiser-livraison","Optimize your opening hours for delivery","Delivery hours are not the same as those of the room. Here’s how to calibrate them.","2025-11-13T00:00:00.000Z","flux","bg-feature-cyan","Flux",38.0935173034668,{"slug":56,"title":57,"excerpt":58,"readTime":59,"publishedAt":60,"categorySlug":61,"categoryColor":62,"categoryLabel":63,"relevance":64},"mentions-legales-obligatoires-prestataire-restaurant-france","Mandatory legal notices for a B2B SaaS provider in France (LCEN 2004)","What are the 9 elements a commercial website must display to be legal in France, and why their absence is a warning sign for any restaurateur about to sign a contract?","6 min","2026-05-13T00:00:00.000Z","conformite","bg-red-500","Compliance",34.88818359375,{"slug":66,"title":67,"excerpt":68,"readTime":34,"publishedAt":69,"categorySlug":70,"categoryColor":16,"categoryLabel":71,"relevance":72},"dark-kitchen-multi-marques-meme-cuisine-strategie-2026","Levering multiple brands from a single kitchen: the multi-brand strategy 2026","Virtual brands, cost sharing, flow management: how to run multiple delivery brands from a single kitchen without getting lost.","2026-06-05T21:00:00.000Z","dark-kitchen","Dark Kitchen",34.74526596069336,{"prev":74,"next":77},{"slug":75,"title":76},"sourcing-local-restaurant-livraison","Local sourcing for your restaurant delivery",{"slug":78,"title":79},"generateur-menu-ia","Generative AI to create your menus and recipes"]