The average order delivered is naturally 20 to 30% higher than in-store (due to delivery fees). But with the right techniques, you can increase it by an additional 15 to 25%.
Recommended “additions” on platforms are configured in your menu. For each dish, define 2 to 3 suggestions: drink, dessert, side dish. 30% of customers add at least one suggested item.
Offers are the most powerful lever. “Burger + Fries + Drink = 16.90 EUR” instead of “Burger 12 EUR + Fries 4 EUR + Drink 3 EUR = 19 EUR”. The customer feels like they’re getting a deal, and you secure a higher basket total.
“Add-ons” to dishes (cheese +1.50 EUR, bacon +2 EUR, special sauce +0.80 EUR) are accepted by 40 to 50% of customers. They represent a near-pure margin because the actual cost is minimal.
Suggest different sizes: S, M, L. Size M is always the most popular. Set its price so it’s your most profitable option.
Desserts are underpriced for delivery. Highlight them prominently in your menu with appealing photos. A dessert at 4.50 EUR with a food cost of 1 EUR is your best profit margin.
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