[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-menu-engineering-maximiser-rentabilite-livraison":3,"blog-related-en-menu-engineering-maximiser-rentabilite-livraison":19,"blog-neighbors-en-menu-engineering-maximiser-rentabilite-livraison":70},{"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},997,382,"en","menu-engineering-maximiser-rentabilite-livraison","Menu engineering: maximizing the profitability of your delivery menu","Apply the principles of menu engineering to identify your star dishes and eliminate slow-moving items from your menu.","Menu engineering is a method of analysis that classifies each dish according to two criteria: its popularity (number of sales) and its profitability (gross margin). This matrix allows you to identify four categories of dishes and adapt your strategy.\n\nStars are popular AND profitable. They are your signature dishes, those that must be highlighted in photos, at the top of the menu, and in promotions. Do not change their recipe; they work.\n\nPuzzles are profitable but not selling well. They have untapped potential. Improve their visibility: better photos, more appealing descriptions, strategic placement in the menu. Sometimes, simply changing the name is enough to boost sales.\n\nDraft horses are popular but not very profitable. Clients love them, but they cost you too much. Two options: slightly increase the price or reduce production costs (portions, ingredients, alternative suppliers).\n\nDeadweight dishes are neither popular nor profitable. The decision is simple: eliminate them. A shorter menu is more readable, facilitates kitchen operations, and reduces waste. Aim for a maximum of 15 to 25 dishes for a delivery restaurant.","10 min","2025-09-19T00:00:00.000Z","2026-05-15T08:59:47.000Z",6,"rentabilite","bg-feature-purple","Profitability","\u003Cp>Menu engineering is a method of analysis that classifies each dish according to two criteria: its popularity (number of sales) and its profitability (gross margin). This matrix allows you to identify four categories of dishes and adapt your strategy.\u003C/p>\n\u003Cp>Stars are popular AND profitable. They are your signature dishes, those that must be highlighted in photos, at the top of the menu, and in promotions. Do not change their recipe; they work.\u003C/p>\n\u003Cp>Puzzles are profitable but not selling well. They have untapped potential. Improve their visibility: better photos, more appealing descriptions, strategic placement in the menu. Sometimes, simply changing the name is enough to boost sales.\u003C/p>\n\u003Cp>Draft horses are popular but not very profitable. Clients love them, but they cost you too much. Two options: slightly increase the price or reduce production costs (portions, ingredients, alternative suppliers).\u003C/p>\n\u003Cp>Deadweight dishes are neither popular nor profitable. The decision is simple: eliminate them. A shorter menu is more readable, facilitates kitchen operations, and reduces waste. Aim for a maximum of 15 to 25 dishes for a delivery restaurant.\u003C/p>\n",[20,30,40,49,56,64],{"slug":21,"title":22,"excerpt":23,"readTime":24,"publishedAt":25,"categorySlug":26,"categoryColor":27,"categoryLabel":28,"relevance":29},"haccp-pour-les-nuls-guide-complet-restaurant-2026","HACCP for Dummies: A Complete Guide for Restaurants in 2026 (method, principles, controls, connected solutions)","HACCP Explained Simply for Restaurateurs: 7 Principles, Practical Implementation, Mandatory Records, Deep-Fat Fryers, Connected Thermometers, Preparing a Sanitary Control for 2026.","14 min","2026-05-10T00:00:00.000Z","reglementation","bg-amber-600","Regulation",82.9696044921875,{"slug":31,"title":32,"excerpt":33,"readTime":34,"publishedAt":35,"categorySlug":36,"categoryColor":37,"categoryLabel":38,"relevance":39},"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",78.47093200683594,{"slug":41,"title":42,"excerpt":43,"readTime":34,"publishedAt":44,"categorySlug":45,"categoryColor":46,"categoryLabel":47,"relevance":48},"ingenierie-menu-principes-fondamentaux","Menu engineering: fundamental principles for restaurateurs","Menu engineering is a science that combines consumer psychology and financial analysis.","2026-01-30T00:00:00.000Z","menus","bg-feature-orange","Menus",61.703147888183594,{"slug":50,"title":51,"excerpt":52,"readTime":53,"publishedAt":54,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":55},"rentabilite-par-plat","Calculate profitability by platform: the step-by-step method to identify your champions and your dead weight.","Do you really know which dishes on your menu make you money and which ones make you lose money? The Stars/Cows/Problems/Dead Weight method applied to your restaurant.","9 min","2025-12-22T00:00:00.000Z",60.98172378540039,{"slug":57,"title":58,"excerpt":59,"readTime":11,"publishedAt":25,"categorySlug":60,"categoryColor":61,"categoryLabel":62,"relevance":63},"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.","plateformes","bg-primary","Platforms",58.03279113769531,{"slug":65,"title":66,"excerpt":67,"readTime":53,"publishedAt":68,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":69},"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.","2026-02-13T00:00:00.000Z",52.49400329589844,{"prev":71,"next":74},{"slug":72,"title":73},"saisonnalite-menu-livraison-strategie","Adapting your delivery menu to the seasons: a complete strategy",{"slug":75,"title":76},"cout-emballage-livraison","The hidden cost of packaging: how to reduce it without sacrificing quality"]