Bottom Line Up Front: Summer is radically changing French consumers’ food delivery habits. With 20% of orders being delivered directly to vacation destinations and a significant increase in orders for light, refreshing meals, this period represents a 99% surge in activity for some platforms. Restaurant owners and order management platforms like RusHour must adapt their services to capitalize on these unique summer opportunities.
Every year, the arrival of warmer weather turns our eating habits upside down. Outdoor dining areas fill up, barbecues come out of storage, and our culinary preferences shift toward fresher, lighter dishes. But what the latest studies reveal goes far beyond these obvious changes: summer completely redefines our relationship with food delivery.
This seasonal shift doesn’t just affect our tastes; it’s also transforming where, when, and how we order. From vacation rentals to campgrounds and second homes, delivery services now follow French people wherever summer takes them.
The statistics are clear: according to TryOtter, summer leads to a 99% increase in delivery orders. This phenomenal surge can be attributed to several converging factors that make the season a real boon for delivery companies.
Key figures for the summer of 2024–2025:
Summer also changes when we place orders. The data shows that orders are concentrated during peak heat periods (noon to 2 p.m. and 7 p.m. to 10 p.m.) and that there is a surge in weekend orders, a time when two-thirds of delivery orders are placed, primarily for dinner (6 out of 10 orders).
Summer is the season for travel. 67% of French people plan to spend part of their vacation in France, with an average stay of 2.1 weeks. This increased travel creates new needs:
Summer brings with it specific expectations among consumers. In 2024, the ability to choose a delivery date is the top priority (48%)—a flexibility that is all the more crucial during the holidays, when plans change depending on the weather.
The new summer requirements include:
Nearly one in four vacationers say they are drawn to the "workation" (working from their vacation destination), a trend that appeals to 45% of 18- to 34-year-olds. This trend is creating a hybrid demand that blends professional needs (one-time deliveries, quick lunches) with the joys of vacationing.
The coast remains the top choice for 65% of French people, followed by the countryside (25%), the mountains (23%), and the city (22%). This geographic distribution poses unique challenges for delivery services:
Coastal areas: Crowded, sometimes difficult to access,limited parking; Rural areas: Inaccurate addresses, long distances, sometimespoor network coverage; Mountainous areas: Variable weather conditions, winding roads, high altitudes
To meet these challenges, new services are emerging. Platforms like ToutEnBocaux now offer gourmet meal delivery to your doorstep anywhere—whether in the mountains, the countryside, by the sea, or at your favorite ski resort.
Summer is changing what we eat. While pizza remains the most popular dish—with 70% of users having ordered it for delivery—its market share has dropped significantly (-15 percentage points) as new trends take hold:
This summer's winners:
The relative losers:
Savvy restaurant owners are adapting their menus. All the dishes are seasonal and made with seasonal ingredients (eggplant dishes are a summer staple!) according to FamilEat, which perfectly exemplifies this seasonal approach.
Smartphones are becoming the primary channel for delivery orders (41%). This trend becomes even more pronounced in the summer, when vacationers prioritize simplicity and mobility. Apps must adapt accordingly:
Collaborative delivery (by private individuals) appeals to 16% of online shoppers, but as many as 29% of those aged 18–24. The summer, with its frequent travel between cities and regions, is conducive to this innovative business model.
The summer surge in orders requires additional staff. Delivery platforms and restaurants must juggle:
Food Preservation and Safety: Extreme heat requires stricter protocols (insulated packaging, shorter delivery times, optimized scheduling)
Local regulations: Some tourist areas impose traffic restrictions or specific operating hours during the summer
Protection for delivery workers: Adjustments to working conditions (hydration, breaks, sun protection equipment)
Menu update: Add fresh dishes, salads, frozen desserts, and refreshing drinks. Drinks and desserts account for half of all summer orders.
Specialized packaging: Invest in insulated containers and heat-resistant packaging to ensure product quality upon arrival.
Flexible delivery times: Extend your delivery windows to cover summer peak hours (12:00 PM–2:00 PM and 7:00 PM–10:00 PM).
Summer amplifies the challenges of customer satisfaction. The main complaint from consumers remains spilled food or drinks (77%), followed by incomplete orders (74%) and hot dishes that have gone cold (68%).
Priority actions:
Expanded delivery areas: Take advantage of the summer demand to test new areas (campgrounds, vacation rentals)
Local partnerships: Work with tourism accommodation providers to offer your services directly to their customers
Inventory Management: Align your supply with peaks in demand and shifts in culinary preferences
With RusHour, restaurant owners can centralize all their delivery and takeout orders on a single platform—which is especially crucial during the summer rush. This centralization allows them to:
In the summer, when every minute counts between the beach and happy hour, RusHour stays connected with customers by optimizing:
Environmental responsibility: 20% of respondents say they are interested in an eco-score for deliveries. This concern grows during the holidays, a time when people are more environmentally conscious.
Advanced personalization: Algorithms are being refined to offer suggestions tailored to the vacation destination (regional specialties, dishes suited to planned activities)
Pre-arrival delivery: Orders scheduled before the guest’s arrival, with delivery coordinated to coincide with check-in times
The summer of 2025 will favor those who can combine:
✅ Geographic flexibility (delivery outside standard areas)
✅ Flexible scheduling (extended and flexible hours)
✅ Consistent quality (optimal freshness despite the heat)
✅ Simplified experience (intuitive ordering, even while on vacation)
✅ Eco-conscious (sustainable packaging, short supply chains)
Summer is fundamentally changing the way French people order and receive deliveries. Nearly one in six French people had items delivered to their vacation destination in 2024, and this trend is only growing.
For restaurant owners using solutions like RusHour, summer offers a unique 3- to 4-month window of opportunity to:
Summer is no longer something to endure—it’s something to prepare for. Restaurant owners who anticipate these shifts in customer behavior and equip themselves with the right management tools will turn this season into a real driver of growth. With the right strategies and the right platforms, summer becomes the season when every order counts twice: for immediate revenue and for future customer loyalty.
RusHour simplifies the management of your delivery and takeout orders. Centralize, optimize, and boost your summer sales in just a few clicks to turn every summer into a success story.
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