[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-negociation-fournisseurs-restauration":3,"blog-related-en-negociation-fournisseurs-restauration":19,"blog-neighbors-en-negociation-fournisseurs-restauration":71},{"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},1015,400,"en","negociation-fournisseurs-restauration","Negotiating with your suppliers: 7 techniques for restaurateurs","Your suppliers are partners, but also merchants. Learn to negotiate to improve your margins.","Don't accept catalogue prices. The first rule is to dare to ask. Prepare your appointments by knowing your annual volumes per product. A supplier will make an effort if they have visibility on your orders.\n\nCompete intelligently. Having two suppliers for key products (e.g., meat, cheese) secures you and allows you to continuously compare prices. Don't switch for a few cents if the quality or service (on-time delivery) isn't there.\n\nNegotiate payment terms, not just the price. Gaining 15 or 30 days of payment terms improves your cash flow, which can be as valuable as a 2% discount.\n\nThink about Year-End Allowances (RFA). If the supplier doesn't want to lower its face prices, request an annual discount if you reach a certain volume. It's a valuable bonus for your balance sheet.\n\nBe a good client. Pay by the hour, be courteous with delivery drivers, and make deliveries easier. A supplier will go to more effort for a “easy” and reliable client than for a client who negotiates everything but pays late.\n\nConsolidate your purchases. Focusing your volume with a generalist can give you more leverage than scattering it across 10 specialists. Conversely, the specialist may offer a better price-to-quality ratio on their flagship product.\n\nReview your contracts annually. Energy or raw material prices fluctuate, your rates should follow (and potentially decrease!).","6 min","2025-12-17T00:00:00.000Z","2026-05-15T08:59:50.000Z",6,"rentabilite","bg-feature-purple","Profitability","\u003Cp>Don’t accept catalogue prices. The first rule is to dare to ask. Prepare your appointments by knowing your annual volumes per product. A supplier will make an effort if they have visibility on your orders.\u003C/p>\n\u003Cp>Compete intelligently. Having two suppliers for key products (e.g., meat, cheese) secures you and allows you to continuously compare prices. Don’t switch for a few cents if the quality or service (on-time delivery) isn’t there.\u003C/p>\n\u003Cp>Negotiate payment terms, not just the price. Gaining 15 or 30 days of payment terms improves your cash flow, which can be as valuable as a 2% discount.\u003C/p>\n\u003Cp>Think about Year-End Allowances (RFA). If the supplier doesn’t want to lower its face prices, request an annual discount if you reach a certain volume. It’s a valuable bonus for your balance sheet.\u003C/p>\n\u003Cp>Be a good client. Pay by the hour, be courteous with delivery drivers, and make deliveries easier. A supplier will go to more effort for a “easy” and reliable client than for a client who negotiates everything but pays late.\u003C/p>\n\u003Cp>Consolidate your purchases. Focusing your volume with a generalist can give you more leverage than scattering it across 10 specialists. Conversely, the specialist may offer a better price-to-quality ratio on their flagship product.\u003C/p>\n\u003Cp>Review your contracts annually. Energy or raw material prices fluctuate, your rates should follow (and potentially decrease!).\u003C/p>\n",[20,30,36,42,51,61],{"slug":21,"title":22,"excerpt":23,"readTime":24,"publishedAt":25,"categorySlug":26,"categoryColor":27,"categoryLabel":28,"relevance":29},"negocier-commission-uber-eats","Negotiating your Uber Eats commission: is it possible and how to do it?","The Uber Eats commission (25-35%) weighs heavily on your margins. Is it really possible to negotiate it? What conditions need to be met and what arguments should be presented? Concrete answers.","7 min","2025-09-13T00:00:00.000Z","livraison","bg-feature-green","Delivery",44.79237365722656,{"slug":31,"title":32,"excerpt":33,"readTime":24,"publishedAt":34,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":35},"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.","2025-12-18T00:00:00.000Z",35.36124801635742,{"slug":37,"title":38,"excerpt":39,"readTime":24,"publishedAt":40,"categorySlug":26,"categoryColor":27,"categoryLabel":28,"relevance":41},"optimiser-fiche-just-eat","Optimize your Just Eat profile in 2025: the 7 levers to improve your visibility","Just Eat is France’s 3rd largest delivery platform but is underutilized by many restaurateurs. Here are 7 concrete optimizations to improve your ranking and conversions on the platform.","2025-11-11T00:00:00.000Z",31.978443145751953,{"slug":43,"title":44,"excerpt":45,"readTime":24,"publishedAt":46,"categorySlug":47,"categoryColor":48,"categoryLabel":49,"relevance":50},"prix-psychologique-menu","Psychology of prices in a restaurant menu: techniques to maximize perceived value","The price you display is just as important as the price itself. Anchoring techniques, round vs. decimal prices, visual presentation: psychological pricing strategies applied to restaurants.","2025-11-22T00:00:00.000Z","menus","bg-feature-orange","Menus",29.894731521606445,{"slug":52,"title":53,"excerpt":54,"readTime":55,"publishedAt":56,"categorySlug":57,"categoryColor":58,"categoryLabel":59,"relevance":60},"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.","11 min","2026-05-10T00:00:00.000Z","plateformes","bg-primary","Platforms",27.94655990600586,{"slug":62,"title":63,"excerpt":64,"readTime":65,"publishedAt":66,"categorySlug":67,"categoryColor":68,"categoryLabel":69,"relevance":70},"fondateur-victime-linkedin-marketing-plainte-startup","The victim-founder of LinkedIn: when public complaint replaces execution","Identical posts, a vague betrayal, a call to DMs. This phenomenon is invading LinkedIn and deserves to be named for what it is: a marketing strategy that exploits the network's sympathy without offering anything real.","10 min","2026-05-04T00:00:00.000Z","general","bg-secondary","Le chat est sur le tapis. Il dort. C'est mignon.",27.65804672241211,{"prev":72,"next":75},{"slug":73,"title":74},"recettes-adaptees-livraison-plats-voyagent-bien","Adapted recipes for delivery: dishes that travel well",{"slug":31,"title":32}]