Friday evenings, Saturdays, and Sundays represent 35 to 45% of the revenue from delivery. Maximizing these 3 days is the most profitable strategy.
Friday evening is the peak of the week. Customers order to treat themselves after the work week. Offer premium dishes, sharing platters, and indulgent desserts.
Saturday is the day for experimentation. Clients are more open to new things. It’s the ideal time to showcase new dishes or limited editions.
Sunday is the day for comfort food. Brunch in the morning (10am-2pm), hearty and family-style meals in the evening (6pm-9pm). The average Sunday evening basket is generally the highest of the week.
Boost your team on the weekend: an additional cook, a dedicated packer, a tablet manager. The additional salary cost is largely offset by the increased volume.
Weekend promotions should increase the average order value, not the number of orders. “Dessert offered for all orders over 30 EUR” is more profitable than “-20% on everything”.
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