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Zotaki Platform · Food Delivery WebsiteFood Delivery Website
Your own ordering website on your own domain. Customers browse your live menu, choose whether to collect from you or have it delivered, and pay by cash on delivery or online through Razorpay. The order prints a KOT in your kitchen — and no aggregator takes a cut.
Why this exists
You are paying a finder's fee on customers who already found you
A regular orders the same biryani from you every other Friday. He knows your name, your food and roughly what it costs. He orders through an aggregator because that is the only way you have given him — and you pay a quarter of the bill for the privilege.
The aggregator earned that fee the first time. It did not earn it the fifteenth time.
- 18–30% gone on every order, including repeats
- You never learn the customer's name or number
- Discounts run on your menu, funded from your margin
- Your ranking on their app changes without warning
How an order runs
Browse, choose, pay, collect or receive
Five steps on the customer's own phone browser. Nothing to install, no account to create before they can even see what you cook.
Browse the menu
Live prices, photos and what is actually available right now.
Build the order
Quantities, variants, add-ons and a note for the kitchen.
Pickup or delivery
Chosen upfront, because it changes the charge and the timing.
Pay
Cash on delivery, or UPI, card or netbanking through Razorpay.
Kitchen gets it
KOT prints at the right station. No separate tablet to watch.
The fulfilment choice
Let the customer decide how they get it
Asked first, before anything goes in the cart, because pickup and delivery are genuinely different orders — different charges, different timing, different rules.
Pickup from the hotel
The customer collects from your counter at a time they choose. No delivery charge, no rider, no minimum order — and often a slightly better price, which is a fair trade since it costs you nothing to fulfil. Popular with people already passing by and with office lunch orders.
Delivery to an address
Address captured with a landmark and phone number, your delivery charge applied, and your minimum order and radius rules enforced automatically. An order from outside your delivery area is refused politely at the start instead of being cancelled after the food is cooked.
Order for later
Let customers place a lunch order at 10am for 1pm collection, so your kitchen can plan rather than absorb a rush.
Opening hours enforced
Ordering closes when your kitchen does, and reopens on its own. Nobody places an order at 1am that nobody will cook.
Status the customer can see
Accepted, being prepared, ready for pickup, out for delivery — so your counter phone stops ringing with "is it ready".
Getting paid
Cash on delivery, or Razorpay — you decide which
India still runs on cash on delivery for food, and refusing it costs you orders. But COD also brings refused deliveries and cash to reconcile at the end of a shift. So both are offered, and you control where each one applies.
- Razorpay covers UPI, cards, netbanking and wallets
- Money settles into your own bank account, not ours
- Require prepayment above an order value you set
- Allow COD for delivery only, or pickup only, or both
Cash on delivery
Marked as pending on the order, settled by your rider or counter, and reconciled in the same day-end as everything else.
Paid online
Confirmed before the kitchen starts cooking, which all but removes the refused-order problem.
A proper invoice either way
Item-wise GST, packaging and delivery treated correctly, invoice generated alongside the KOT.
Behind the counter
One menu, one kitchen, one set of reports
An ordering site that lives apart from your POS creates two menus to maintain and two screens to watch. This one is the same system.
Orders land in the POS
Alongside your dine-in covers, printing a KOT to the right station. See restaurant POS.
The same menu
Change a price at the counter and the site shows it. Nothing is maintained twice.
Sold out means sold out
Turn a dish off once and it disappears from the site, the QR menu and the aggregators together.
Stock still deducts
Recipe-linked consumption applies to online orders exactly as it does to a table.
One F&B figure
Dine-in, room service, pickup, delivery and aggregators in the same day-end, not four separate tallies.
You keep the customer
Name, number and order history are yours. Something an aggregator will never give you. See guest CRM.
Run your own numbers
What are aggregator commissions costing you?
Not every order will move, and it should not. Set a realistic share — usually the repeat customers who already know your food — and see what that portion is worth.
Commission you stop paying, a year
₹1,81,440
on orders from customers who already know your food.
- Orders moved to your own site, a month
- 126
- Commission saved a month
- ₹15,120
- Commission you pay today, a year
- ₹6,04,800
- Kept on every ₹480 order
- ₹120
Razorpay's own transaction charge of roughly 2% still applies to prepaid orders, and delivery costs you something whoever takes it. This is commission avoided, not pure profit.
Not either-or
Keep the aggregators. Just stop paying them twice.
Zomato and Swiggy are genuinely good at one thing you cannot replicate — putting your restaurant in front of somebody who has never heard of it. That first order is worth a commission.
What is not worth a commission is the same person's twelfth order. Your own site is where that one should happen — and the way to move it there is a card in the delivery bag, not a hope.
Who this suits
Kitchens this earns its keep for
Hotel restaurants
A restaurant most of the neighbourhood does not realise is open to non-residents. Pickup alone often surprises people here.
Standalone restaurants & QSR
High repeat volume and thin margins, where a quarter of the bill is the difference between a good month and a flat one.
Cloud kitchens
Entirely dependent on aggregators today, which makes even a small direct channel strategically valuable.
Worth saying plainly
Three things to be realistic about
A website is not demand
Nobody wakes up and searches for your ordering page. It works when you put the link where your existing customers already are — in the delivery bag, on the bill, on Instagram, on a table card.
Delivery is still your problem
This is the ordering channel, not a fleet of riders. Start with pickup and a small radius using your own staff, and add riders when the volume actually justifies them.
Do not fight the aggregators
Properties that pull their listing to force customers direct usually lose more than they save. Keep the listings for discovery; win the repeats on your own site.
Frequently asked questions
Is this a website or an app the customer has to download?
A website. It opens in whatever browser is already on their phone — nothing to download, no account to create before they can see your menu. Asking someone to install an app to order one biryani loses most of them.
Can customers choose between pickup and delivery?
Yes, and the choice is made before anything is added to the cart, because it changes the charges and the timing. Pickup shows a collection time; delivery asks for an address and applies your charge and minimum order rules.
What payment options do customers have?
Cash on delivery, or online through Razorpay covering UPI, cards, netbanking and wallets. You decide which are offered, and can require prepayment above an order value you set.
Where does the money go?
Online payments settle straight into your own bank account through your own Razorpay merchant account. Zotaki takes no commission on any order and never holds your money.
Where do orders appear?
In the same restaurant POS as your dine-in covers, printing a KOT to the right station — so your kitchen does not watch a separate tablet.
Does the menu have to be maintained separately?
No. It reads the same menu as your POS, so a price change or a sold-out dish updates the ordering site immediately.
Do I need my own delivery riders?
For delivery orders, yes — this gives you the ordering channel, not a fleet. Many properties start with pickup only, or a small radius covered by existing staff.
How is this different from Zomato or Swiggy?
Aggregators bring you customers who have never heard of you and charge 18–30% for it. Your own site brings you nothing on its own but costs nothing per order. Use aggregators for discovery, your own site for repeats.
Can I still keep my Zomato and Swiggy listings?
Yes, and most properties should. Those orders flow into the same POS through the Zomato and Swiggy integrations.
Does it handle GST correctly?
Yes — item-wise slabs, packaging and delivery charges treated properly, and a compliant invoice for every order alongside the kitchen ticket.
See your own menu taking orders
Thirty minutes. We load your actual dishes and prices, then place an order as a customer — pickup and delivery, cash and Razorpay — and show you the KOT landing in your kitchen at the other end.