Swiggy and Zomato Setup Checklist

Selling through food delivery apps can add a second stream of orders. It can also drain margin if you set it up carelessly. This checklist walks you through preparation, listing, pricing and daily upkeep.

One important note first. Terms, fees, commission rates and document requirements are set by each platform and change over time. Confirm everything directly with the platform before you decide. Dine Crafted has no official partnership with Swiggy or Zomato, and nothing here describes their current rules.

Before you list: is your kitchen ready?

Delivery magnifies kitchen problems. Ask yourself:

• Can the kitchen handle dine-in and delivery at the same time?
• Can your team pack orders fast without hurting dine-in service?
• Do you have a tested menu that travels well?
• Do you know your food cost per dish, including packaging?

If the answer to any is no, fix it first. A slow, inconsistent kitchen earns bad ratings quickly, and ratings are hard to recover.

Step 1: Paperwork to check

Platforms ask for business and food-safety documents. The exact list is set by each platform and can change, so confirm it on their partner pages or with their onboarding team. Items commonly worth checking on your side include:

• FSSAI registration or licence, as applicable to your business.
• GST registration and details.
• A valid bank account for payouts.
• PAN and business identity details.
• Shops and Establishments registration, trade licence and fire NOC, where applicable. Requirements vary by state and municipality.

Keep clean digital copies ready. Mismatched names across documents slow approvals.

Step 2: Build a delivery-friendly menu

Your dine-in menu may not suit delivery. Review each item.

Choose items that travel well

Some dishes hold up. Others turn soggy, cold or unattractive in thirty minutes. Test by ordering your own food to a nearby address.

Keep it focused

A shorter delivery menu is easier to prepare, easier to pack and easier to keep in stock. It also reduces the risk of cancellations.

Write clear descriptions

State portion size, key ingredients and any common allergens. Use simple names. Avoid vague words.

Set up variants and add-ons carefully

Sizes, extras and combos can raise your average order value. Check that each combination is priced with margin in mind.

Step 3: Price with delivery costs in mind

Delivery orders carry costs that dine-in does not: platform charges, packaging and sometimes discounts. The charges are set by each platform. Confirm the current structure directly.

A simple way to check a dish:

Delivery margin = selling price minus ingredient cost minus packaging minus platform charges.

Illustration: a rice bowl sells for ₹240. Ingredients cost ₹75 and packaging ₹12. If platform charges are assumed at a placeholder figure, subtract that too, and see what is left to cover rent, labour and profit. If very little remains, adjust the delivery price, portion or recipe.

Many operators keep delivery prices slightly different from dine-in. Others adjust portion or packaging. Decide deliberately, not by default. Our guide on how to price a café menu covers the method.

Step 4: Photos and presentation

Good images lift orders. Keep these basics in mind:

• Use clear, bright, honest photos of the actual dish.
• Show the portion size as the customer will receive it.
• Keep a consistent style across the menu.
• Update photos when recipes or plating change.

Do not use images that over-promise. Disappointed customers leave low ratings.

Step 5: Packaging checklist

• Containers that keep hot food hot and crisp food crisp.
• Leak-proof lids and sealed sauces.
• Tamper-evident sealing.
• Branded stickers or bags, to build recall.
• Cutlery and napkins, offered as per your policy.
• Sizes that match your portions, so you do not overpay for oversized boxes.

Test each item by packing, shaking gently and checking after thirty minutes.

Step 6: Operational readiness

• Assign one person to monitor the order tablet or dashboard during service.
• Set realistic preparation times. Underestimating leads to late orders and bad reviews.
• Create a packing station near the pass, with all packaging within reach.
• Have a process for out-of-stock items. Mark them unavailable quickly.
• Keep a simple record of cancellations, refunds and complaints, and review weekly.
• Respond to reviews politely and promptly.

For a wider look at systems, see how to create restaurant SOPs.

Step 7: Ongoing management

Listing is the start. Performance needs regular attention.

• Check menu availability and timings daily.
• Review ratings and comments each week.
• Track which dishes sell and which cause complaints.
• Compare platform payouts with your own sales records.
• Review promotions carefully. Discounts can bring volume and cut margin.
• Recheck terms from time to time, since platforms update them.

Common mistakes

• Listing the full dine-in menu without testing delivery quality.
• Ignoring packaging cost in pricing.
• Accepting orders you cannot prepare on time.
• Leaving out-of-stock items live.
• Running heavy discounts without knowing the margin impact.
• Treating delivery as separate from the main kitchen, which creates chaos at rush hour.

A one-page launch checklist

1. Documents checked and consistent.
2. Delivery menu shortlisted and tested.
3. Recipes costed with packaging.
4. Prices set, with platform terms confirmed directly.
5. Photos and descriptions ready.
6. Packaging selected and tested.
7. Team trained on order handling.
8. Daily and weekly review routine fixed.

How Dine Crafted helps

Dine Crafted offers marketplace management as part of its owner-built approach. That includes menu setup for delivery, pricing review, listing quality and ongoing monitoring. We work for you, with no claim of partnership with any platform. The brand and the customer data trail remain yours to build upon.

Next step

If you want help preparing your listings or fixing weak delivery performance, see our Swiggy and Zomato management service. For a wider view, browse all services.