[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-reduire-gaspillage-alimentaire-livraison":3,"blog-related-en-reduire-gaspillage-alimentaire-livraison":19,"blog-neighbors-en-reduire-gaspillage-alimentaire-livraison":74},{"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},1107,493,"en","reduire-gaspillage-alimentaire-livraison","Reducing food waste in delivery: practical strategies","Food waste in delivery has specific causes. Here’s how to minimize it while maintaining quality.","Food waste in delivery has two main sources: orders canceled after preparation and unused setup surpluses. Both are controllable.\n\nCancellations: Never begin preparation before the final order confirmation. On Uber Eats, wait for the status to change to \"Confirmed\" before starting production.\n\nSet up: calculate your needs based on your history. If you sell an average of 20 burgers on Tuesdays, prepare 22 steaks (10% margin). Not 30.\n\nPlatforms against food waste like Too Good To Go allow you to sell your leftover food at reduced prices. It's better than throwing it away: you'll recover 30 to 50% of the value and gain visibility.\n\nSuggest a \"surprise menu\" at the end of service: a bag with leftover items from the day at reduced prices. Some clients love the concept and order it regularly.\n\nMeasure your food waste: weigh your trash bins for a week. The goal is a rate below 5% of the total weight of ingredients used. Above that, you have a significant cost-saving lever.","6 min","2025-09-27T00:00:00.000Z","2026-05-15T09:00:05.000Z",6,"rentabilite","bg-feature-purple","Profitability","\u003Cp>Food waste in delivery has two main sources: orders canceled after preparation and unused setup surpluses. Both are controllable.\u003C/p>\n\u003Cp>Cancellations: Never begin preparation before the final order confirmation. On Uber Eats, wait for the status to change to “Confirmed” before starting production.\u003C/p>\n\u003Cp>Set up: calculate your needs based on your history. If you sell an average of 20 burgers on Tuesdays, prepare 22 steaks (10% margin). Not 30.\u003C/p>\n\u003Cp>Platforms against food waste like Too Good To Go allow you to sell your leftover food at reduced prices. It’s better than throwing it away: you’ll recover 30 to 50% of the value and gain visibility.\u003C/p>\n\u003Cp>Suggest a “surprise menu” at the end of service: a bag with leftover items from the day at reduced prices. Some clients love the concept and order it regularly.\u003C/p>\n\u003Cp>Measure your food waste: weigh your trash bins for a week. The goal is a rate below 5% of the total weight of ingredients used. Above that, you have a significant cost-saving lever.\u003C/p>\n",[20,30,39,49,56,65],{"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",50.52580261230469,{"slug":31,"title":32,"excerpt":33,"readTime":34,"publishedAt":25,"categorySlug":35,"categoryColor":36,"categoryLabel":37,"relevance":38},"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.","10 min","plateformes","bg-primary","Platforms",35.358238220214844,{"slug":40,"title":41,"excerpt":42,"readTime":43,"publishedAt":44,"categorySlug":45,"categoryColor":46,"categoryLabel":47,"relevance":48},"standardiser-operations-cuisine-chaine-rush-livraison","Standardize kitchen operations across the entire delivery rush","Preparation times that explode, variable quality from one site to another: how to standardize kitchen operations for a chain to handle rush service.","9 min","2026-06-05T15:00:00.000Z","operations","bg-feature-cyan","Operations",34.942115783691406,{"slug":50,"title":51,"excerpt":52,"readTime":53,"publishedAt":54,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":55},"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",33.987274169921875,{"slug":57,"title":58,"excerpt":59,"readTime":60,"publishedAt":54,"categorySlug":61,"categoryColor":62,"categoryLabel":63,"relevance":64},"zone-livraison-optimale","Defining your optimal delivery zone: the data-driven method to maximize orders and quality","Too large, your delivery area degrades quality and your reviews. Too small, you miss customers. Here’s the method for finding the perfect balance between geographic coverage and customer experience.","7 min","livraison","bg-feature-green","Delivery",28.964553833007812,{"slug":66,"title":67,"excerpt":68,"readTime":60,"publishedAt":69,"categorySlug":70,"categoryColor":71,"categoryLabel":72,"relevance":73},"gestion-retours-remboursements-livraison","Managing returns and refunds in delivery: a complete guide","Refunds are inevitable. Here’s how to manage them intelligently to minimize losses.","2025-10-01T00:00:00.000Z","contestation","bg-feature-red","Contestation",27.637176513671875,{"prev":75,"next":78},{"slug":76,"title":77},"formation-realite-virtuelle-vr","Train former chefs in Virtual Reality (VR)?",{"slug":79,"title":80},"inventaire-bar-balance-connectee","Inventory Bar: weigh bottles with a connected scale"]