/without aggregator cuts
We build ordering and reservation pages that run on your own website and WhatsApp. Regulars order pickup or delivery directly, diners reserve a table, and your menu shows the marks and licence details customers expect.
↓The plate fills as a customer orders from your own menu; the order reaches your kitchen tablet, paid
Restaurant ordering,explained without jargon.
What is direct online ordering for a restaurant?
One idea at a time. Each sheet lays over the last, so the picture builds up. Tap a number to jump.
It is the difference between a customer calling your counter directly and a customer asking a friend to order on their behalf for a fee.
It is an ordering page on your own website where customers browse your menu, choose items and pay you directly.
The order reaches your kitchen as a printed ticket, a tablet alert or a POS entry.
You either deliver with your own riders or book a hyperlocal delivery service for each order.
Aggregators such as Swiggy and Zomato still bring new customers, while your own channel serves people who already know you.
Heard yourself say this?Count how many fit.
Five things owners tell us before a project like this starts. Every one you recognise adds a tally mark.
Tap the lines you have said this year.
One fits. Worth a short call to see if Restaurant ordering is the right fix.
Two fit. A short call will tell you whether to do this now or later.
Three fit. This is probably worth planning soon.
Four fit. You are losing time to this already.
All five. This page was written for you.
Six parts,all handed over to you.
Your Restaurant ordering work is made of these six parts. The comb lights each one in turn; tap a cell to read it.
Online ordering for pickup and delivery
A menu with categories, item options, add-ons and combos, a cart and online payment by UPI or card. You set delivery zones by pin code or distance and pickup time slots.
Compliant digital menu
Each item carries a green veg or brown non-veg mark, allergen notes and price. Your FSSAI licence or registration number appears on the ordering pages as the food safety rules require.
QR menu for dine-in
A QR code on each table opens the live menu on the diner's phone. Sold-out items disappear the moment your manager marks them.
Table reservations
Guests pick a date, time and party size, and you set seating limits per slot. Confirmations and reminders go out on WhatsApp or SMS.
Kitchen and POS order flow
Orders arrive in your POS where it supports an integration, or on a kitchen tablet or thermal printer. Staff accept orders and update the customer on status.
Repeat order and loyalty tools
Saved addresses, one-tap reorder and simple codes for direct customers give regulars a reason to come back to your own page.
- Online ordering for pickup and delivery
- Compliant digital menu
- QR menu for dine-in
- Table reservations
- Kitchen and POS order flow
- Repeat order and loyalty tools
Four legs of one relay,about 6 weeks, start to finish.
Each leg is sized by how long it usually takes. Watch the baton go round, or tap a leg to jump there.
The question we hear most:How should you handle delivery for direct orders?
The board turns through each option. Tap one to hold it and read the trade-off.
You already have delivery staff and most orders come from a small radius.
You carry rider salaries and must cover busy evenings and rain days.
Order volume is uneven and you want to pay only when an order goes out.
Rider availability can drop at peak times and the delivery fee affects your margin.
You want the simplest start and aggregators still handle your delivery.
Customers who want home delivery will keep ordering through the apps.
Four factors,four corners of your project.
Each corner grows when that factor is on the larger side. The outline is your project's footprint, and the quote follows it.
A compact project. The smallest footprint for your quote.
Mostly compact, with one area that needs more work.
A balanced build. Half the factors on each side.
A larger build. Most areas need extra work and time.
The full footprint. Every factor on the larger side.
Picture a business like yours,in three frames.
A typical situation, not a client story. The line in each frame goes from tangled to straight as the work is done.
A family-run South Indian restaurant with two outlets in Pune
Four things that trip a project,and the fix we fit instead.
Each fuse is a mistake we see often. Watch it blow and get replaced, or tap a fuse to read the fix.
Listing the entire menu on day one
Start with dishes that travel well and add the rest once kitchen timing is steady.
Copying aggregator prices without thinking
Set direct prices that reflect your actual costs, packaging and delivery charges.
Leaving out veg marks and FSSAI details
Show veg or non-veg marks on every item and your FSSAI number on ordering pages.
Not telling regulars the link exists
Print the QR on bills and packaging and share it with past customers on WhatsApp.
Restaurant ordering questions,answered plainly.
Search the answers. If yours is missing, ask us on the call.
OwnershipHow soon can diners order from our own menu, and what changes the price?
A single outlet with printer alerts takes about 3 to 4 weeks. POS integration, several outlets, large menus and automated delivery booking add time and cost, and we agree all of it in a fixed quote.
Getting startedShould we leave Swiggy and Zomato?
Most restaurants keep them for discovery, since they bring customers who do not know you yet. Direct ordering gives your existing customers a cheaper route for you, so the two work side by side. Read your aggregator agreements for any terms on pricing.
Getting startedWhat must our online menu show legally?
Your FSSAI licence or registration number, veg and non-veg marks and accurate item descriptions are the usual basics. Rules on allergen and calorie information depend on your size and type of business, so check with your adviser or a food safety consultant.
In IndiaHow is GST handled on online orders?
The system adds GST at the rate you configure and shows it on the bill. The right rate depends on your restaurant category and setup, so check with your adviser before we go live.
Getting startedCan the menu sync with our POS?
Many restaurant POS systems offer an API or online ordering connection. We check yours in the first week, and if there is no link your manager updates items and stock from a phone.
OwnershipWho owns customer data and the ordering site?
You own the domain, accounts and customer list. Customer phone numbers and addresses are personal data under the DPDP Act, so we collect only what is needed and show a clear privacy notice.
Getting startedCan we take advance payment for large table bookings?
Yes. You can ask for a deposit for groups above a size you choose or for special nights such as New Year's Eve, with refund terms shown before payment.
After launchWho updates menus and fixes ordering issues during service hours?
We watch the first weeks of orders closely and fix issues quickly. On a monthly care plan we handle menu changes, festive menus, payment issues and updates, and you can cancel anytime.
Works well alongside,from the same industry kit.
Let regulars order straight from your kitchen
Share your menu and how you handle delivery today, and we will reply within 1 working day with a plan.