Enabling delivery for your restaurant is a more structured project than it appears. Poorly prepared, it can generate more problems (cancellations, bad reviews, missed orders) than benefits. Here’s the checklist to get started in good condition.
Step 1: Strategic Decision (before signing anything)
Assess the relevance to your concept
Not all restaurants offer delivery. Ask yourself these questions:
Are your dishes traveling well? A cuisine based on dishes in sauce, fried foods, and soups often has less difficulty than a fine dining kitchen with precise cooking.
Do you have additional production capacity? If you’re already at the ceiling in the kitchen, delivery will degrade your overall quality.
Is your concept “scrollable”? On platforms, you are visually competing with dozens of restaurants. A strong concept and appetizing photos are necessary.
Calculate projected profitability
Before investing, do a simulation:
Estimate the monthly order volume (50-300 depending on your zone) Estimate the average basket (20-30 € depending on your offer) Subtract the average commission (25-30 %) Subtract the material cost (~30 % of the selling price) Subtract the variable costs (packaging, energy)
If the projected net margin is less than 25%, profitability will be difficult.
Step 2: Prepare the kitchen
Adapt the work plan
Delivery generates operational constraints:
- A dedicated packaging zone where dishes are packaged upon exiting the kitchen
- A waiting zone where finalized orders await the delivery person
- Easy access for delivery people without disrupting service in the dining room
At high volume (50+ orders per day), this area can become significant.
Invest in appropriate equipment
According to your concept:
- Hot display cases to keep dishes at temperature
- Storage fridge for supplements (sauces, beverages)
- Label printers to identify orders
- Transport bags (if direct delivery)
Adapt the recipes
Certains plats nécessitent des adaptations pour la livraison :
- Cook slightly less thoroughly to account for post-cooking in the packaging
- Sauce separate for dishes with pasta or rice
- Fragile garnishes kept apart
Not adapting recipes is one of the main reasons why restaurants have lower delivery reviews than their actual level.
Step 3: Choose your packaging
The packaging determines the perceived quality by the customer. Do not overlook it.
Criteria for selection:
- Temperature maintenance (hot for hot, cold for cold)
- Texture preservation (crisp/sauce separation)
- Opening presentation
- Unit cost
- Eco-responsibility (increasingly expected)
Packaging costs between €0.50 and €1.50 per order depending on the level selected.
Step 4: Choose Your Platforms
French majors
Uber Eats: national coverage, large customer base, commission 25-30% Deliveroo: strong presence in metropolises, urban public, commission 25-35% Just Eat: family audience, strong performance on weekends, commission 14-30%
The Outsiders
Glovo: selective presence, young audience, commission 25-35% Wolt (depending on zones): premium positioning, variable commission
Startup Council
Start with Uber Eats + Deliveroo: the coverage is broad and the volumes are predictable. Add Just Eat or Glovo after 3-6 months if the dynamic is good.
Step 5: Configure your restaurant profile
This is the most impactful step on your future revenue.
Professional photos
Investment of €300-€800 for a photoshoot of your bestsellers. Quick ROI through an increase in conversion rate.
Sales descriptions
Each dish deserves 2-3 lines of description evoking the composition, method, and quality ingredients.
Menu structure
6-8 categories maximum, articles populaires en première position de chaque categorie.
Pricing
- Basic: $9.99/month - Includes 10GB storage, basic support, and standard features.
- Pro: $19.99/month - Includes 50GB storage, priority support, advanced features, and access to premium templates.
- Enterprise: Contact us for custom pricing - Designed for large teams and organizations with specific needs.
Slightly higher than the retail price (10-15%) to cover the commission, without being significantly out of line with direct competitors.
Step 6: Set up the technical infrastructure
This is where many restaurants needlessly complicate things.
Without a feed (to be avoided beyond 2 platforms)
Tablet by platform, manual management, re-entry at the point of sale. Works to get started but becomes unmanageable as volumes increase.
With aggregator (recommended)
A aggregator like Pepprio:
- Centralizes all orders on a single interface
- Synchronizes menus across all platforms simultaneously
- Integrates with your POS for automatic input
- Provides consolidated analytics
Investment of €80-€200 per month typically amortized in a few weeks.
Connect to your POS
The ideal is for platform orders to arrive directly into your point-of-sale software. This requires:
- A POS compatible (most modern solutions are)
- A mapping between your POS items and platform items
Initial configuration: 2-4 hours with the assistance of your provider.
Step 7: Forming the Team
The team needs to be comfortable with:
- Order acceptance and preparation (operational workflow)
- Handling complex cases (allergies reported, modifications, cancellations)
- Communication with delivery drivers
- Customer complaint management
2-4 hours of initial training per team member.
Step 8: Start in test mode
Don't launch during peak hours on Friday evening. Start:
- On a Tuesday or Wednesday lunchtime (moderate volume)
- With only one platform activated
- By initially limiting the delivery radius
Verify that everything is working (received commands, prepared correctly, delivery drivers found, correct invoices) before increasing the load.
Step 9: Measure from the Start
Set up tracking for key KPIs from the first order:
- Number of orders / day / platform
- Average basket
- Average rating
- Cancellation rate
- Net margin per order (including commission)
These data are the foundation for all of your future optimization decisions.
Step 10: Continuous Optimization
The first few months, adjust regularly:
- The announced preparation times (based on your actual speed)
- The availability of dishes (according to what sells / doesn't sell)
- Promotions (test different formats to find what works)
- Photos (replace those that don't have the desired effect)
Optimization is an ongoing process, not a one-time project.
Traps to Avoid
Here are some common pitfalls to watch out for when starting a new project:
- Lack of a clear vision: Without a well-defined goal, it's easy to lose focus and direction.
- Scope creep: Allowing the project's requirements to expand uncontrollably can lead to delays and budget overruns.
- Poor communication: Misunderstandings and lack of transparency can damage team morale and hinder progress.
- Insufficient planning: Failing to anticipate potential challenges and develop a detailed plan can result in unexpected problems.
- Ignoring feedback: Dismissing valuable input from stakeholders can lead to a product or service that doesn't meet their needs.
It's important to be aware of these potential issues and take steps to mitigate them throughout the project lifecycle.
Launch on 4 platforms simultaneously Too complex, too many unknowns, too much volume to manage. Start on 1-2 and expand.
Underestimating packaging Saving €0.30 on packaging is expensive in negative reviews. Don't skimp on this item.
Forget POS-platform integration. Manual data entry takes too much time and generates too many errors. Implement integration as early as possible.
Do not measure. If you don't track your KPIs, you won't know what's working and what's not. Tracking is non-negotiable.
Voici la conclusion :
Il est important de noter que la recherche sur les effets de la pollution lumineuse sur la faune est encore en cours. Cependant, les données actuelles suggèrent que la pollution lumineuse peut perturber les cycles de vie, les comportements de reproduction et la navigation des animaux.
Plus précisément, les oiseaux migrateurs sont particulièrement vulnérables, car la lumière artificielle peut les désorienter et les faire s'égarer de leur trajectoire. Les insectes, attirés par les lumières, peuvent épuiser leurs réserves d'énergie et ne pas pouvoir se reproduire.
Il est donc crucial de prendre des mesures pour réduire la pollution lumineuse, telles que l'utilisation d'éclairages à faible intensité, orientés vers le bas et filtrés pour minimiser la diffusion de la lumière vers le ciel.
En adoptant des pratiques d'éclairage plus responsables, nous pouvons contribuer à protéger la biodiversité et à préserver l'équilibre des écosystèmes.
Launching delivery requires preparation. Restaurants that succeed are those that invest upstream (equipment, photos, technical infrastructure) rather than those that launch blindly and improvise.
Pepprio helps restaurateurs launch their delivery business with a structured onboarding process and the tool to start off in the best possible technical conditions. The return on this initial investment is measured in months rather than years.