[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-menus-petits-prix-livraison-rentables":3,"blog-related-en-menus-petits-prix-livraison-rentables":19,"blog-neighbors-en-menus-petits-prix-livraison-rentables":69},{"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},1007,392,"en","menus-petits-prix-livraison-rentables","Suggesting affordable menus for delivery without losing money","How to create accessible offers that attract customers while preserving your profitability.","Low-priced menus attract a significant customer segment, especially during inflationary times. However, with commissions of 25-30%, offering an 8 euro menu seems impossible. Yet, with good menu engineering, it is feasible.\n\nThe key is food cost. For a menu priced at €8 that yields a net profit of €6 after a 25% commission (i.e., €6 net), your food cost must be less than €2. That’s ambitious but achievable with simple ingredients and optimized recipes.\n\nPasta, rice, and seasonal vegetables are your best allies for budget-friendly menus. A bowl of rice with sautéed vegetables and marinated chicken can have a food cost of 1.80 euros while being generous and delicious.\n\nSuggest a budget menu as an entry-level product. A customer who discovers your restaurant through an 8 euro menu will return to order dishes costing 15-18 euros if they are satisfied. This is a customer acquisition strategy.\n\nLimit the number of small-priced items to 2-3 references. They should be simple, quick to prepare and use common ingredients from your other dishes. Avoid creating a specific supply for these menus which would increase your fixed costs.","7 min","2025-10-24T00:00:00.000Z","2026-05-15T08:59:49.000Z",6,"rentabilite","bg-feature-purple","Profitability","\u003Cp>Low-priced menus attract a significant customer segment, especially during inflationary times. However, with commissions of 25-30%, offering an 8 euro menu seems impossible. Yet, with good menu engineering, it is feasible.\u003C/p>\n\u003Cp>The key is food cost. For a menu priced at €8 that yields a net profit of €6 after a 25% commission (i.e., €6 net), your food cost must be less than €2. That’s ambitious but achievable with simple ingredients and optimized recipes.\u003C/p>\n\u003Cp>Pasta, rice, and seasonal vegetables are your best allies for budget-friendly menus. A bowl of rice with sautéed vegetables and marinated chicken can have a food cost of 1.80 euros while being generous and delicious.\u003C/p>\n\u003Cp>Suggest a budget menu as an entry-level product. A customer who discovers your restaurant through an 8 euro menu will return to order dishes costing 15-18 euros if they are satisfied. This is a customer acquisition strategy.\u003C/p>\n\u003Cp>Limit the number of small-priced items to 2-3 references. They should be simple, quick to prepare and use common ingredients from your other dishes. Avoid creating a specific supply for these menus which would increase your fixed costs.\u003C/p>\n",[20,27,36,45,52,59],{"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",73.81159210205078,{"slug":28,"title":29,"excerpt":30,"readTime":24,"publishedAt":31,"categorySlug":32,"categoryColor":33,"categoryLabel":34,"relevance":35},"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.","2026-05-10T00:00:00.000Z","plateformes","bg-primary","Platforms",62.56375503540039,{"slug":37,"title":38,"excerpt":39,"readTime":24,"publishedAt":40,"categorySlug":41,"categoryColor":42,"categoryLabel":43,"relevance":44},"uber-eats-vs-deliveroo-quelle-plateforme-restaurant","Uber Eats vs Deliveroo: Which platform should your restaurant choose?","Commissions, visibility, marketing tools, delivery zones: a comprehensive comparison of Uber Eats vs Deliveroo to help restaurateurs choose their platform.","2025-10-08T00:00:00.000Z","livraison","bg-feature-green","Delivery",61.16923904418945,{"slug":46,"title":47,"excerpt":48,"readTime":49,"publishedAt":50,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":51},"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",54.703575134277344,{"slug":53,"title":54,"excerpt":55,"readTime":56,"publishedAt":57,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":58},"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",51.766510009765625,{"slug":60,"title":61,"excerpt":62,"readTime":63,"publishedAt":64,"categorySlug":65,"categoryColor":66,"categoryLabel":67,"relevance":68},"mentions-legales-obligatoires-prestataire-restaurant-france","Mandatory legal notices for a B2B SaaS provider in France (LCEN 2004)","What are the 9 elements a commercial website must display to be legal in France, and why their absence is a warning sign for any restaurateur about to sign a contract?","6 min","2026-05-13T00:00:00.000Z","conformite","bg-red-500","Compliance",46.35381317138672,{"prev":70,"next":73},{"slug":71,"title":72},"vol-caisse-personnel-reaction","Robbing the cash register: how to react legally?",{"slug":74,"title":75},"cibler-marche-etudiant-livraison","Targeting the student market with delivery: strategies and adapted menus"]