[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-preparer-cuisine-livraison":3,"blog-related-en-preparer-cuisine-livraison":19,"blog-neighbors-en-preparer-cuisine-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},1083,468,"en","preparer-cuisine-livraison","Adapting your kitchen for delivery: essential modifications","Delivery imposes different constraints than the dining room. How to reorganize your kitchen to be efficient.","Delivery cuisine is not restaurant cuisine. The flows are different, as are the constraints. Here are the essential adaptations.\n\nDedicated preparation zone: if possible, designate a specific area for delivery orders. This avoids confusion with room orders.\n\nPackaging station: a post with all containers, bags, cutlery, and napkins at your fingertips. Every second spent here multiplies across hundreds of orders.\n\nScreen or tablet visible: place the tablets from the platforms at eye level in the kitchen, not in a corner. The chef needs to see the orders arriving.\n\nPackaging inventory: always plan for a two-week packaging inventory buffer. A packaging stockout = unfulfilled orders.\n\nPreparation sheet: for each delivery dish, create a sheet that includes packaging specifics (sauce on the side, toast separate, etc.).\n\nDelivery zone: a clean and accessible area where delivery drivers can pick up orders without entering the kitchen.","6 min","2026-02-11T00:00:00.000Z","2026-05-15T09:00:01.000Z",5,"flux","bg-feature-cyan","Flux","\u003Cp>Delivery cuisine is not restaurant cuisine. The flows are different, as are the constraints. Here are the essential adaptations.\u003C/p>\n\u003Cp>Dedicated preparation zone: if possible, designate a specific area for delivery orders. This avoids confusion with room orders.\u003C/p>\n\u003Cp>Packaging station: a post with all containers, bags, cutlery, and napkins at your fingertips. Every second spent here multiplies across hundreds of orders.\u003C/p>\n\u003Cp>Screen or tablet visible: place the tablets from the platforms at eye level in the kitchen, not in a corner. The chef needs to see the orders arriving.\u003C/p>\n\u003Cp>Packaging inventory: always plan for a two-week packaging inventory buffer. A packaging stockout = unfulfilled orders.\u003C/p>\n\u003Cp>Preparation sheet: for each delivery dish, create a sheet that includes packaging specifics (sauce on the side, toast separate, etc.).\u003C/p>\n\u003Cp>Delivery zone: a clean and accessible area where delivery drivers can pick up orders without entering the kitchen.\u003C/p>\n",[20,30,40,50,56,61],{"slug":21,"title":22,"excerpt":23,"readTime":24,"publishedAt":25,"categorySlug":26,"categoryColor":27,"categoryLabel":28,"relevance":29},"pizza-hut-france-modele-franchise","Becoming a Pizza Hut franchisee in France: a hybrid restaurant/delivery model","Pizza Hut France offers a hybrid franchise model between a traditional restaurant and delivery. Details of the entry ticket and perspectives for a franchisee.","5 min","2026-05-31T20:30:07.000Z","marques","bg-amber-500","Marques",76.77023315429688,{"slug":31,"title":32,"excerpt":33,"readTime":34,"publishedAt":35,"categorySlug":36,"categoryColor":37,"categoryLabel":38,"relevance":39},"dark-kitchen-equipement-cuisine-livraison","Dark kitchen: how to equip your kitchen 100% delivery","Kitchen equipment, software, aggregator, packaging: a complete guide to equipping and launching a profitable dark kitchen in 2026.","10 min","2025-09-22T00:00:00.000Z","general","bg-secondary","Le chat est sur le tapis. Il dort. C'est mignon.",64.90800476074219,{"slug":41,"title":42,"excerpt":43,"readTime":44,"publishedAt":45,"categorySlug":46,"categoryColor":47,"categoryLabel":48,"relevance":49},"integrer-glovo-restaurant-fonctionnement-commission-2026","Glovo restaurant 2026: how it works, how to integrate, commission, alternatives","Everything you need to know about Glovo for restaurants in 2026: how it works, how to integrate with Glovo, commission, dark kitchen, and alternatives according to your market (France, Spain, Italy).","9 min","2026-05-10T00:00:00.000Z","plateformes","bg-primary","Platforms",37.16046905517578,{"slug":51,"title":52,"excerpt":53,"readTime":11,"publishedAt":54,"categorySlug":36,"categoryColor":37,"categoryLabel":38,"relevance":55},"former-equipe-livraison-restaurant","Train your team on the specifics of delivery","Delivery requires different reflexes than the classroom. Here’s how to effectively train your team.","2025-12-03T00:00:00.000Z",34.05602264404297,{"slug":57,"title":58,"excerpt":59,"readTime":34,"publishedAt":45,"categorySlug":46,"categoryColor":47,"categoryLabel":48,"relevance":60},"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.",33.36766052246094,{"slug":62,"title":63,"excerpt":64,"readTime":44,"publishedAt":65,"categorySlug":66,"categoryColor":67,"categoryLabel":68,"relevance":69},"break-even-restaurant","Calculate the breakeven point of your restaurant: the complete method with examples and figures","How many orders do you need to fulfill each month to cover your fixed costs? Calculating the break-even point (profitability threshold) is the most important financial exercise for any restaurateur.","2025-12-26T00:00:00.000Z","rentabilite","bg-feature-purple","Profitability",33.302978515625,{"prev":71,"next":74},{"slug":72,"title":73},"optimisation-fiscale-restaurant-livraison","Tax optimization for restaurants delivering food",{"slug":75,"title":76},"affichage-obligatoire-restaurant-2026","Mandatory displays in restaurants: the checklist 2026"]