[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-happy-hour-rentabilite":3,"blog-related-en-happy-hour-rentabilite":19,"blog-neighbors-en-happy-hour-rentabilite":66},{"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},915,297,"en","happy-hour-rentabilite","Is happy hour truly profitable? Analysis and strategy","Sell cheaper to sell more? How to calculate whether your Happy Hour makes or loses you money.","The goal of Happy Hour (HH) is to fill the restaurant during slow periods (5pm-8pm) and attract customers who might stay for a more expensive dinner.\n\nThe danger: cannibalizing your sales. If your regular customers, who used to pay full price at 7 pm, are now coming to pay half price, you lose margin without gaining volume.\n\nCalculate the profitability threshold of the offer. If you offer -50% on beer, you need to sell twice the volume just to achieve the same turnover (and even more to achieve the same value margin, as the production cost doubles for the same turnover).\n\nUse HH for high-margin products (draft beer, basic cocktails, soft drinks) or impulse items. Avoid low-margin or complex-to-prepare products.\n\nThe \"Loss Leader\" technique: accepting to lose a little on an appletiser if it consistently triggers the sale of a platter or a high-margin dish. The overall average ticket must remain consistent.","5 min","2025-09-23T00:00:00.000Z","2026-05-15T08:59:34.000Z",6,"rentabilite","bg-feature-purple","Profitability","\u003Cp>The goal of Happy Hour (HH) is to fill the restaurant during slow periods (5pm-8pm) and attract customers who might stay for a more expensive dinner.\u003C/p>\n\u003Cp>The danger: cannibalizing your sales. If your regular customers, who used to pay full price at 7 pm, are now coming to pay half price, you lose margin without gaining volume.\u003C/p>\n\u003Cp>Calculate the profitability threshold of the offer. If you offer -50% on beer, you need to sell twice the volume just to achieve the same turnover (and even more to achieve the same value margin, as the production cost doubles for the same turnover).\u003C/p>\n\u003Cp>Use HH for high-margin products (draft beer, basic cocktails, soft drinks) or impulse items. Avoid low-margin or complex-to-prepare products.\u003C/p>\n\u003Cp>The “Loss Leader” technique: accepting to lose a little on an appletiser if it consistently triggers the sale of a platter or a high-margin dish. The overall average ticket must remain consistent.\u003C/p>\n",[20,27,34,44,51,57],{"slug":21,"title":22,"excerpt":23,"readTime":24,"publishedAt":25,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":26},"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.","8 min","2025-11-10T00:00:00.000Z",99.25852966308594,{"slug":28,"title":29,"excerpt":30,"readTime":31,"publishedAt":32,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":33},"augmenter-panier-moyen-livraison","Increase the average order value for delivery: 9 tested and approved strategies by restaurateurs","Each additional euro of average basket impact directly on your profitability. Here are 9 concrete techniques to increase your average order value without increasing your fixed costs or forcing sales.","9 min","2026-02-13T00:00:00.000Z",68.31602478027344,{"slug":35,"title":36,"excerpt":37,"readTime":38,"publishedAt":39,"categorySlug":40,"categoryColor":41,"categoryLabel":42,"relevance":43},"choisir-solution-gestion-restaurant-criteres-objectifs-2026","Choosing a restaurant management solution in 2026: 10 objective criteria to decide (without marketing)","A neutral guide for evaluating order management platforms, aggregators, and POS systems: public pricing, SLAs, real integrations, support, compliance. Applicable to any solution on the market.","12 min","2026-04-20T00:00:00.000Z","general","bg-secondary","Le chat est sur le tapis. Il dort. C'est mignon.",67.6133041381836,{"slug":45,"title":46,"excerpt":47,"readTime":48,"publishedAt":49,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":50},"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",63.344234466552734,{"slug":52,"title":53,"excerpt":54,"readTime":48,"publishedAt":55,"categorySlug":40,"categoryColor":41,"categoryLabel":42,"relevance":56},"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",59.61296844482422,{"slug":58,"title":59,"excerpt":60,"readTime":31,"publishedAt":61,"categorySlug":62,"categoryColor":63,"categoryLabel":64,"relevance":65},"templates-reponse-avis-negatif-pizza","Response templates for negative reviews for pizzeria: 10 ready-to-use models","Overcooked, late delivery, cold pizza: typical negative reviews of a pizzeria and how to respond professionally. 10 customizable templates to win back your dissatisfied customers.","2026-02-06T00:00:00.000Z","avis-clients","bg-feature-blue","Client reviews",57.78981399536133,{"prev":67,"next":70},{"slug":68,"title":69},"pokawa-croissance-rapide","Pokawa : from 0 to 100 restaurants in 3 years",{"slug":71,"title":72},"assurance-restaurant-livraison-couvrir","Insurance for restaurants delivering: what to cover"]