Delivery Is No Longer Optional
Delivery accounts for 30-50% of revenue for many Indian restaurants. With growing consumer expectation for fast, reliable food delivery, optimizing your delivery operations is essential for competitiveness and profitability.
But delivery optimization is not just about speed — it is about reducing costs, maintaining food quality, and building direct ordering channels that avoid marketplace commissions.
Optimizing the Kitchen for Delivery
Separate delivery prep from dine-in During peak hours, designate a section of the kitchen for delivery orders only. This prevents delivery orders from slowing down dine-in service and vice versa.
Prioritize based on order type Restrofi's kitchen display shows order type (dine-in vs delivery). Kitchen staff can batch delivery orders for efficient preparation and packaging.
Packaging matters enormously Invest in quality packaging that maintains food temperature and presentation. Poor packaging undoes great cooking. Budget ₹15-30 per order for packaging — it is worth it for customer satisfaction.
Menu design for delivery Not all dishes travel well. Create a delivery-specific menu (or subset of your full menu) that excludes items prone to sogginess, melting, or structural failure during transit. Restrofi lets you create separate menus for different ordering channels.
Building a Direct Ordering Channel
The commission problem: Zomato/Swiggy charge 25-35% commission. On ₹2 lakh monthly delivery revenue, you lose ₹50,000-70,000 to commissions. That money could be profit.
Restrofi as your direct channel:
Delivery logistics:
Target: Shift 30-50% of delivery orders to direct within 6 months. At ₹2 lakh monthly delivery revenue, shifting 40% to direct saves ₹20,000-28,000/month in commissions — that is ₹2.4-3.4 lakhs per year in additional profit.
Restrofi's direct ordering starts free and scales with you. Every customer you move from marketplace to direct ordering is pure profit improvement.