Aggregators bring you orders and take a substantial share of each one. A direct ordering channel does not replace them, and it does change what a repeat customer is worth.
A restaurant website in Delhi NCR earns its keep when it gives regulars a way to order directly instead of through an aggregator, shows the menu as editable text rather than an image, and answers what a hungry person on a phone actually wants: what you serve, whether you are open, and how to get there.
A menu uploaded as a photograph or PDF cannot be read comfortably on a phone, cannot be indexed by Google, and needs a designer to change a price. Menus built as proper pages get found when someone searches for a dish in your area.
Zomato and Swiggy bring discovery and take a significant commission on every order. A direct channel does not replace them; it gives regulars who already know you a cheaper route, and the difference on repeat orders is where the margin is.
A large share of visits are someone deciding whether you are open right now. Timings, address, a tappable number and a directions link go where they can be seen without scrolling, and the timings should be structured so Google can read them.
A simple request form, a WhatsApp button, or an embedded booking tool. What loses bookings is bouncing the diner to a page that looks like a different business.
Food photography is why people choose you and why restaurant sites are slow. Compressed, modern formats, lazy loaded below the fold, so the gallery works on a phone with patchy signal.
Most people find you through Maps rather than your homepage. Timings, address and phone must be identical on the site and the profile. We handle the site side and give you a checklist for the profile, which only you can verify.
| Problem | What happens |
|---|---|
| Menu as a PDF or photograph | Unreadable on mobile, invisible to search |
| Only aggregator links, no direct option | Every repeat order pays commission |
| Timings only in an image | Google shows nothing, patrons assume closed |
| Autoplay video or music | Diners leave immediately, especially in public |
| Uncompressed food photography | Slow load on the connections diners use |
| Festival menu still up in March | Visitors assume you have closed |
| No WhatsApp | You lose the customers who will not fill in forms |
| Ask them | A good answer sounds like | Walk away if |
|---|---|---|
| Who owns the site and files? | You do, unconditionally, in the contract | Ownership depends on staying with them |
| Have you built for this sector before? | Live URLs in your industry you can open | Generic portfolio with nothing comparable |
| What is explicitly not included? | A written list with change pricing agreed | Everything is included, which means nothing is defined |
| Who handles the compliance wording? | They raise it before you do | They have never heard of it |
The compliance question is the useful one in regulated sectors. An agency that has not thought about it will hand you a site that looks fine and creates a problem.
Each location needs its own page with its own timings, menu variations and structured data so it can rank for its own area. This is how a group shows up across NCR rather than in one neighbourhood.
If you run several brands from one kitchen, each brand generally needs its own presence. Diners are choosing a cuisine, not a kitchen, and a combined site confuses both them and search engines.
Prices and availability often vary between locations. The build should allow per-outlet menus rather than forcing one shared menu that is wrong somewhere.
Yes, for two reasons. Aggregators take a share of every order, and a direct channel gives regulars a cheaper route once they already know you. They also own the customer relationship, so you cannot contact your own diners without a channel of your own.
Yes, through an ordering system integrated into the site, with payment via a standard Indian gateway. Most restaurants keep aggregator listings for discovery and push repeat customers to order direct, and the website is where that push happens.
No. PDFs and menu photographs cannot be read comfortably on a phone, cannot be indexed, and need a designer to change a price. Menus as text pages get found when someone searches for a specific dish nearby.
Overwhelmingly through Google Maps and aggregators rather than the homepage. That makes your Google Business Profile more important than your site for discovery, and makes matching timings, address and phone exactly across both essential.
Yes, and it is the point. Dishes, prices, timings and specials should be editable by your team in minutes. Restaurants change too often for updates to depend on an agency's turnaround.
Yes, through a simple request form, a WhatsApp button, or an embedded booking tool depending on your volume. What matters is that booking happens without leaving your site.
One page per outlet with its own timings, menu and local schema, under shared branding, so each can rank in its own area. Menus that vary by outlet should be editable per location rather than shared.
Display requirements for licence details and allergen or nutrition information vary and change, so confirm what currently applies to you with your own advisor. We build the menu structure so that information is a field per dish rather than a separate document that goes out of date.
Send us what you are trying to fix and we will tell you what it takes, what it costs, and whether we are the right people for it. If we are not, we will say so.