Adapt your menu for spring and summer for delivery

Spring and summer naturally reduce order volume (-10 to -20%). People go out more, eat outdoors, and cook more. Your menu needs to adapt.

Light and fresh dishes take precedence: composed salads, poke bowls, wraps, sandwiches, gazpachos, smoothies. Heavy and hot dishes lose appeal.

Smaller portions at a reduced price work well in the summer. Appetites are lighter. A €10 bowl instead of a €15 main course helps maintain order volume.

Fresh drinks and ice cream desserts are the stars of summer. Milkshakes, smoothies, ice cream, sorbets. Their profit margin is excellent and they are easy to prepare.

Summer packaging should prioritize freshness. Cold dishes must remain below 4 degrees. Use insulated bags with ice packs for orders containing sushi, salads, or ice cream desserts.

Take advantage of summer events (festivals, outdoor matches, barbecues) to offer special deals tailored to the occasion. Group orders for summer evenings are a market to capture.