Hello everyone, dear restaurateur friends!

Last week, I posted an article with my ideas allowing restaurants to generate margins – or at least not to generate losses – in delivery with delivery intermediaries such as UberEATS or Deliveroo.

This article followed my post on whether to enter the heady but high-risk market of home food delivery.

Today I wanted to share with you certain avenues for improving sales volume.

Once we are sure not to be in deficit with this type of solution, either we have a healthy balance between on-site and delivery, or we have managed to sell products with lower material and labor costs. of work sufficiently low, the question of volumes arises.

So how can you boost your sales volume? Here are some ideas, if you want to share others and discuss the subject, don't hesitate to comment in the comments of the article!

Note: find my white paper “Initiation to digital and foodtech for restaurateurs” here. Lots of advice based on my experience in the field for over 5 years now!

Here are the tracks mentioned in video for the site Coach My Restaurant :

And here is the long version of the interview:

And the summary of the advice given in video:

Simplify your card

Do not copy and paste an extension card, but rather a drawer card, with up-selling. Delivery is also an opportunity to review your menu on site to make it simpler too.

Satisfy the different types of orders (utilities VS pleasure)

In delivery, there are roughly two main types of orders. “Pleasure” orders (sushi platter, pizzas with drinks, Lebanese mezzes with alcohol, etc.), and utility orders (sandwich only, individual bowl at an attractive price, etc.).

To be able to cast a wide net, your menu must therefore be able to satisfy these two types of orders, with low-priced menus, more generous menus, and drawer products with up-selling, where the customer can add as they go. he adds a product to his basket of other complementary products.

So the customer who just wanted a sandwich won't be harmed, and neither will the one who wanted to treat themselves. Moreover, up-selling with low-cost products, such as drinks or fries, is a good way to counter unprofitable products when they are commissioned.

Boost self-esteem with careful packaging and ordering

The point of delivery is also and above all communication. By sending carefully prepared, well-compartmentalized and Instagrammable orders, you promote the customer who will be even more likely to become an ambassador for your brand.

Establish a real artistic direction

Photos are the main asset that will allow you to boost your orders. And in any case, they can be used on social networks and on print to communicate. You must therefore ensure visual unity and coherence, and not take photos yourself. We don't invent ourselves as photographers! Call a professional.

Gamify ordering

Have your menu proofread by third parties, so that they can help you not only to simplify it to the extreme – the delivery customer does not have the time to decipher your menu – but also to make it as fun as possible.

Choose dishes that are suitable for delivery

No more succulent dishes that are not suitable for delivery routes. As such, poké bowls currently constitute the ideal solution (cold, mobile, practical, and generous).

Furthermore, do not hesitate to reheat or reorder if there was a delivery problem, even if the delivery problem is not your fault.

If you liked this article, don’t hesitate to share it by letting me know on social media! And if you would like to discuss the subject, I would be delighted to hear from you in the comments below the article. Finally, remember to consult my white paper on the digitalization of restaurants, available by following this link!