[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-marge-brute-restauration-rapide":3,"blog-related-en-marge-brute-restauration-rapide":19,"blog-neighbors-en-marge-brute-restauration-rapide":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},981,365,"en","marge-brute-restauration-rapide","Brute force in fast food and delivery: benchmarks 2025 and levers for improvement","What is the typical gross margin in fast food with delivery? Sector benchmarks for 2025 and the 5 levers to improve your margins without increasing your prices.","Gross profit in the restaurant industry is defined as revenue minus the cost of raw materials divided by revenue. In traditional fast food (without delivery), healthy gross margins range between 65% and 75%. The arrival of delivery with its commission fees of 25-30% significantly compresses these margins. By 2025, the benchmarks for a restaurant that generates 50-70% of its revenue through platforms are: target gross margin between 55% and 65%, below 50% is concerning.\n\nThe first lever for improving gross margin is supplier negotiation. Many independent restaurateurs pay for their raw materials at catalog prices, while a simple negotiation can obtain a 5 to 10% discount for a volume commitment. Grouping purchases with a smaller number of suppliers (to reach volume thresholds) and paying 30 days instead of cash are two techniques that improve business terms.\n\nLever 2 is reducing losses and waste. In the restaurant industry, food waste represents an average of 7 to 10% of the cost of raw materials. Precise technical sheets, rigorous stock management (FIFO: first in, first out), and regular loss analysis can reduce this rate to 3-4%. On a raw material cost of 5,000 euros per month, this is a monthly saving of 150 to 350 euros.\n\nLever number 3 is portion optimization. Standardizing portions with precision scales and calibrated utensils reduces variations and prevents over-portioning. A study by the NRA (National Restaurant Association) shows that non-standardized portions cost an average of 4-6% additional food cost. Investing in portion scales (€30-50) is one of the best returns on investment in the restaurant industry.\n\nLever number 4 is the engineering of menu previously evoked: removing deficit dishes, highlighting Stars, and gradually increasing the prices of milk cows. Lever number 5, often neglected, is the diversification of sales channels. Increasing the share of direct orders (via your own website, QR code in the restaurant, and click & collect) mechanically improves your overall margin without touching revenue or prices.\n\nA useful exercise: calculate your gross margin separately for dine-in orders (if applicable), direct delivery orders, and orders through each platform. This breakdown often reveals surprises: some restaurants discover that a channel that represents 30% of their revenue only generates 15% of their gross margin. This analysis guides prioritization and resource allocation decisions.","7 min","2025-12-18T00:00:00.000Z","2026-05-15T08:59:44.000Z",6,"rentabilite","bg-feature-purple","Profitability","\u003Cp>Gross profit in the restaurant industry is defined as revenue minus the cost of raw materials divided by revenue. In traditional fast food (without delivery), healthy gross margins range between 65% and 75%. The arrival of delivery with its commission fees of 25-30% significantly compresses these margins. By 2025, the benchmarks for a restaurant that generates 50-70% of its revenue through platforms are: target gross margin between 55% and 65%, below 50% is concerning.\u003C/p>\n\u003Cp>The first lever for improving gross margin is supplier negotiation. Many independent restaurateurs pay for their raw materials at catalog prices, while a simple negotiation can obtain a 5 to 10% discount for a volume commitment. Grouping purchases with a smaller number of suppliers (to reach volume thresholds) and paying 30 days instead of cash are two techniques that improve business terms.\u003C/p>\n\u003Cp>Lever 2 is reducing losses and waste. In the restaurant industry, food waste represents an average of 7 to 10% of the cost of raw materials. Precise technical sheets, rigorous stock management (FIFO: first in, first out), and regular loss analysis can reduce this rate to 3-4%. On a raw material cost of 5,000 euros per month, this is a monthly saving of 150 to 350 euros.\u003C/p>\n\u003Cp>Lever number 3 is portion optimization. Standardizing portions with precision scales and calibrated utensils reduces variations and prevents over-portioning. A study by the NRA (National Restaurant Association) shows that non-standardized portions cost an average of 4-6% additional food cost. Investing in portion scales (€30-50) is one of the best returns on investment in the restaurant industry.\u003C/p>\n\u003Cp>Lever number 4 is the engineering of menu previously evoked: removing deficit dishes, highlighting Stars, and gradually increasing the prices of milk cows. Lever number 5, often neglected, is the diversification of sales channels. Increasing the share of direct orders (via your own website, QR code in the restaurant, and click & collect) mechanically improves your overall margin without touching revenue or prices.\u003C/p>\n\u003Cp>A useful exercise: calculate your gross margin separately for dine-in orders (if applicable), direct delivery orders, and orders through each platform. This breakdown often reveals surprises: some restaurants discover that a channel that represents 30% of their revenue only generates 15% of their gross margin. This analysis guides prioritization and resource allocation decisions.\u003C/p>\n",[20,27,37,42,52,62],{"slug":21,"title":22,"excerpt":23,"readTime":24,"publishedAt":25,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":26},"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",86.66328430175781,{"slug":28,"title":29,"excerpt":30,"readTime":31,"publishedAt":32,"categorySlug":33,"categoryColor":34,"categoryLabel":35,"relevance":36},"commission-deliveroo-restaurant-france-pourcentage-2026","Commission Deliveroo restaurant France 2026 : exact percentage, hidden fees, how to reduce","Everything about the Deliveroo commission in France for restaurants in 2026: percentage per plan (Lite, Plus, Premium), hidden fees, numbered examples and strategies to reduce it.","11 min","2026-05-10T00:00:00.000Z","plateformes","bg-primary","Platforms",73.13145446777344,{"slug":38,"title":39,"excerpt":40,"readTime":31,"publishedAt":32,"categorySlug":33,"categoryColor":34,"categoryLabel":35,"relevance":41},"commission-uber-eats-restaurant-france-pourcentage-2026","Commission Uber Eats restaurant France 2026 : exact percentage, hidden fees and strategies","Commission Uber Eats per package (Plus, Premium, Premium+), VAT, service fees, restaurant bonuses and concrete levers to reduce the total cost in 2026.",58.119606018066406,{"slug":43,"title":44,"excerpt":45,"readTime":46,"publishedAt":47,"categorySlug":48,"categoryColor":49,"categoryLabel":50,"relevance":51},"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",55.75592803955078,{"slug":53,"title":54,"excerpt":55,"readTime":56,"publishedAt":57,"categorySlug":58,"categoryColor":59,"categoryLabel":60,"relevance":61},"otacos-france-analyse-financiere","O'Tacos France : financial analysis 2024, the profitability of a concept invented in France","On the franchised O'Tacos businesses indexed in our database, the 2024 analysis shows an economic model that operates with a cumulative turnover of €3 million and a positive net profit. Reading a growing chain.","4 min","2026-05-31T20:34:37.000Z","marques","bg-amber-500","Marques",46.068359375,{"slug":63,"title":64,"excerpt":65,"readTime":24,"publishedAt":32,"categorySlug":33,"categoryColor":34,"categoryLabel":35,"relevance":66},"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.",46.025943756103516,{"prev":68,"next":71},{"slug":69,"title":70},"pizza-hut-vs-dominos-guerre","Pizza Hut vs Domino's: the crust war",{"slug":72,"title":73},"blockchain-tracabilite-alimentaire","Blockchain: proving the origin of beef to the customer"]