Your order profile changes dramatically between the week and the weekend. Adapting it is a performance lever often neglected.
During the week at noon (11:30 AM - 2:00 PM): customers want a quick, balanced meal at a reasonable price. Lunch specials (dish + drink for 12-15 EUR) perform best.
During the week in the evenings (6pm-9pm): orders are for 1-2 people, often tired professionals. Comforting and easy-to-eat dishes (bowls, pasta, stews) work well.
On Friday and Saturday evenings: orders are more festive, often for groups. Shared dishes, generous portions, and desserts sell much better. The average basket is 30 to 40% higher.
Sunday: it’s the day for brunch (10am-2pm) and comfort food (6pm-9pm). Generous dishes, family formulas, and decadent desserts dominate.
Adapt your menu with time-based categories: “Lunch Express Special” during the week, “Family Weekend Menu” on Saturdays and Sundays. The platforms allow you to plan menu changes.
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