Run Your Own Restaurant Delivery: Zones, Fees and Opening Hours That Work

Taking delivery orders directly saves the aggregator commission, but only if your zones and fees make sense. Deliver too far for too little and you lose money on every order. Here is a simple setup that works for most restaurants.

Draw two or three zones

Start with distance rings around your kitchen. For example: within 3 km for ₹30, 3–6 km for ₹60 with a ₹300 minimum. Guests pick their area at checkout and the right fee is added automatically. Keep zone names familiar — locality names work better than kilometres.

Set the money rules

• Minimum order — protects you from ₹80 orders to the far edge of town. Each zone can have its own.
• Free-delivery threshold — “free delivery above ₹599” pushes the average bill up.
• Packaging fee — a small, clearly shown fee covers containers and bags.

Opening hours, including late nights

Set hours per day, with more than one slot if you close in the afternoon. Open past midnight? A slot like 6 pm to 2 am carries over into the next day. When the kitchen is overwhelmed, temporarily close delivery for an hour without touching your hours, and turn on pre-orders if you want orders to keep coming while you are closed.

Payments: cash, UPI or both

Offer cash on delivery for regulars and UPI or card for everyone else. Prepaid orders mean the rider never handles change, and you can cap cash orders on large bills.

Share one link everywhere

Your delivery menu has its own link and QR code — put it on your Instagram bio, Google Maps profile, WhatsApp status and inside every food bag. Shopifire’s Delivery Management sets all of this up and shows you which customers order most. Start your own delivery.