For restaurants, cafés and caterers
Your restaurant's own page, in one link.
Guests browse your menu, order for pickup or delivery by tap or by voice, reserve a table or join the waitlist, and message you from one page that carries your name, your colours and a QR code for the door. It isn't a marketplace, and we take no commission on what you earn.
The pilot is completely free. After it, free to start: 30 orders a month, no card. Paid plans from ₹199 a month. No commission.
Pick a restaurant to see its page. These are demonstration businesses built on Zich World. Each one chose different gadgets for how it works. Open any of them live.
Restaurant
Spice Route Kitchen
A restaurant that cooks to order, seats by waitlist and lets regulars pick tonight's dinner.
Dinner used to be a guessing game: cook too much and it's wasted, too little and regulars go home disappointed. Now every afternoon the kitchen offers five dishes for tonight, regulars pick one before 6 pm, and it's packed and ready by 8. On Fridays and Saturdays, diners join the waitlist from home and walk in when their number is close.
Office workers buy a five- or twenty-day lunch pass and skip days from the app, while regulars just say their order or put last week's back in the cart. The owners' twelve-seat Saturday chef's table fills by reservation, catering enquiries arrive with the guest count filled in, and Spice Club badges lead to Chef's Guest. A neighbourhood restaurant now runs pre-orders, lunch passes, a tasting table and a loyalty club like a large chain.
Daily pick. Every afternoon the kitchen offers five dishes for tonight; regulars pick one before 6 pm and it's packed and ready by 8.
Gadgets at work
Location
The restaurant is pinned on the map, so a family driving over for the first time finds the door without a call.
Reserve spot
The owners host a twelve-seat tasting table on Saturday nights. Guests reserve a seat, or drop it up to two hours before.
Voice order
Regulars just say their order into the phone, and the kitchen hears it, prices it up and starts cooking.
Queue
The Friday and Saturday dine-in waitlist: join from home, walk in when your number is close.
Loyalty
Spice Club turns repeat orders into badges — the top one, Chef's Guest, comes with a table of its own.
Forms
Catering enquiries arrive structured: occasion, date, guest count and menu preference, so the quote is one reply away.
Reviews
Diners' own words sit on the page, so a first-timer deciding on dinner reads what regulars keep coming back for.
Feedback
After every meal, a short prompt; the answers go to the owners privately.
Cafe
The Daily Grind
A cafe where the morning rush orders ahead and the line never forms.
The morning rush used to mean a line out the door and a barista shouting names. Now regulars order on the walk over — a voice note saying "flat white, oat milk" is enough — and join the queue from their phone, so they arrive as their number is called.
The café sells a Coffee Pass, a month of drinks paid once, and every morning offers three single-origin brews for regulars to choose from before 10. Saturday's latte art class fills and frees its ten seats on its own. Every order counts toward a badge, from Regular to Founding Cup, and "Your usual" puts yesterday's order back in the cart with one tap. A small café now runs memberships, workshops and a loyalty programme without a till system, an app developer or a single paper card.
Subscriptions. A coffee pass replaces the daily payment: four weeks of one drink a day, or unlimited filter coffee, renewed with a reminder.
Gadgets at work
Promotion
This week's offer poster sits at the top of the page, so regulars see it before they order.
Location
The cafe is pinned on the map, so a new commuter finds it on the very first morning.
Voice order
Commuters record their order on the way in and collect it at the counter without saying a word.
Queue
Order ahead and join the queue; the barista calls your number.
Reserve spot
Saturday's latte art workshop seats ten, with coffee included. Spots fill from the app and release if someone drops.
Video
A short clip from behind the bar shows how the pour is done — and it's what fills the Saturday workshop.
Loyalty
Rewards count every order and unlock a badge ladder, from Regular to Founding Cup.
Reviews
Morning regulars' reviews sit on the page, so someone new to the street knows where the good cup is.
Caterer
Patel Caterers
A caterer that plans each event as one tracked job.
An event used to unfold over dozens of phone calls, with the headcount changing and nobody sure whether the staff had been briefed. Now each event is one tracked job. A checklist runs from menu and headcount to the final staff briefing, ticked off as every step is confirmed, and enquiries capture the occasion, date, guests, cuisine and venue, so the first quote is accurate.
Per-head packages for weddings, offices and family functions are priced up front, and guest count, menu and a tasting date get worked out in chat before anything is booked. Customers book a tasting against the kitchen's hours to try the food before they commit. The final menu, quote and invoice then sit in the customer's own record. A family catering business now runs every function with the planning and paper trail of a full events company.
Tasks. An event checklist runs from menu and headcount to the final staff briefing, ticked off as each step is confirmed.
Gadgets at work
Photo gallery
Photos of past spreads and counters show hosts how the food will be laid out on the day.
Chat
Guest count, menu and a tasting date get worked out in chat before anything is booked.
Location
The area the kitchen caters to is drawn on the map, so a host with a farmhouse venue knows before enquiring whether the team will travel.
Forms
Event enquiries capture the occasion, date, guests, cuisine and venue, so the first quote is accurate.
Appointment
A tasting is booked against the kitchen's hours, so guests can try the menu before they commit.
Add docs
The final menu, quote and invoice are shared in the customer's own record.
Reviews
Hosts write about food that ran out on time and not before, which the next family planning a wedding wants to hear.
Menu order
Per-head packages for weddings, offices and family functions are priced up front.
Run the whole business
Your team, your guests and your money, in one place.
The same page is also how you run the restaurant, from the phones you already have and a laptop in the browser. There's no POS, printer or special hardware to buy.
Operate your day
From the first booking to "see you again".
Bill photo
Photograph a handwritten bill, and the Assistant reads it for you to check.
Credit ledger
Every credit and payment by guest. Log an entry by typing, or by speaking it.
Order settings
Turn ordering on or off, and set GST and fees once so they're added automatically.
Fill with AI
Say an order out loud or photograph a bill, and check everything before it's saved.
Settings history
Settings switched on or off, with the old and new value.
Payment history
Payment details changed, shown before and after.
Page history
Changes to your page, kept in its own history.
Menu and orders
Your menu with prices and photos. Guests order for pickup or delivery by tap, by text or by saying it out loud, and every order lands in one list with a conversation thread for each guest.
Tables and the waitlist
Guests reserve a table against your real seating, or join the waitlist from their phone and get a message when their table is ready.
Daily specials
Offer today's specials and a short list of daily picks, so regulars see what's cooking before they walk in.
Catering enquiries, paid your way
UPI, a payment link, cash or pay on delivery, with GST and fees added automatically. Zich World never touches the money, so customers pay you directly.
Manage your people
Everyone who cooks, serves and runs the till, in the right place.
Team leave
A team member's days off: what's approved and what's waiting.
Team ledger
A running account per person: advances, expenses and approvals.
Order access
Who an order is assigned to, who can see it, and who can change it.
To-do lists
Shared lists, ticked off with who did it and when.
Holidays
Days the whole business is closed, on everyone's calendar.
Request leave
Request casual, sick or unpaid leave, for a day or a few hours.
Your team
Your team by role, with leave requests waiting for your approval.
My Space
Everyone's own calendar, with to-dos, reminders and leave.
Permissions
Who can edit your page and change prices, role by role.
Time off
A calendar of who's off and which days the business is closed.
Notes
Notes with photos and voice, some linked to an order or a guest.
Reminders
Once or on repeat, shared with the team and linked to an order.
Roles and access
Add your your team by phone number and give each a role: owner, manager or staff. You choose who can edit your page, change prices or assign bookings, and you can freeze someone's access in a tap. Payment details stay with the owner.
Leave and holidays
Staff request casual, sick or unpaid leave for a full day or a few hours, and you approve it. Everyone sees who's off today, and days the whole restaurant is closed show on every calendar.
A ledger for each person
Each team member's running account with the business: advances, money paid back and expense claims. Staff ask, you approve, and a statement is ready to share for any period.
My Space for everyone
Each person gets their own calendar with to-do lists, notes and reminders, and the owner sees the whole team.
Track your growth
Kept as you work, not typed up at the end of the month.
Guest record
One guest's record: details, a map pin and the team's notes.
Guest list
Guests assigned to the people who look after them.
Revenue
Revenue month by month, and what's left after expenses.
Credit book
Every credit and payment by guest and date, with the balance on both sides.
What sells
What sells, and the hours you're busiest.
Products
Your products, with codes, names and categories.
Guests and costs
Repeat against new guests, and where the money goes.
Who owes most
Who owes you the most, ranked.
Credit history
Every credit entry as a table you can search.
Your tables
Every table in one menu, each with its row count.
Stock entry
A stock entry: what came in, at what cost, from whom.
Total stock
Total stock and its average cost, worked out for you.
Expenses
Expenses as a table, ready to search or download.
Product stock
List the products you sell once, record what comes in with its cost and supplier, and let sales take it out. A barcode or product code finds anything in seconds.
Credit ledger
Credit given to regulars is written down properly. Guests see the same balance you do, and you always know who owes you most.
Guest management
Every guest has a record the right people can see and add to, with notes, photos and who looks after them.
Analytics
Thirty charts across sales, money and stock. See your busiest hours, what sells, and repeat against new guests, for this week, month or year.
Your data, yours to take
Every table in the app is searchable and can be downloaded as a CSV for your accountant or your own spreadsheet.
The Assistant
Say an order out loud or photograph a bill and it becomes a record for you to review. Nothing is saved until you approve it.
Everything here is on the Businesses page in detail, with the app's real screens. See the Businesses page
Join the pilot
Set up your restaurant's page.
The pilot is completely free. After it, you can start free: the Free plan covers 30 orders a month, with every feature open (the AI Assistant is free during the pilot, then on paid plans). When you need more, plans start at ₹199 a month, based on how many orders or bookings you handle. There's no commission and no per-order fee, and as a pilot member you lock in your rate. Setup and training are free.
Free
₹0
30 orders or bookings a month
Starter
₹199 a month
Up to 100 orders or bookings a month
Growth
₹499 a month
Up to 300 orders or bookings a month
Pro
₹999 a month
Up to 1,000 orders or bookings a month
Every feature is open on every plan. The AI Assistant is free for everyone during the pilot, then comes with paid plans. Every order counts. Prices include GST. More than 1,000 a month, or 5 or more people on your team? We'll agree a plan with you.