Cutting aggregator commission from 25 percent to 2 percent

For most Indian restaurants, aggregator commissions are the single biggest tax on growth. Swiggy and Zomato take 15 to 25 percent per order. Add GST, packaging and promotions and the margin shrinks further - often to the point where a busy delivery month produces less profit than a quiet dine-in one.

amealio charges 2 percent commission for the first year, then 3 percent onwards. There are no setup fees, no lock-in and you can cancel anytime.

Run the numbers

Here is a quick calculation for a restaurant doing Rs 10 lakh a month in online orders.

| | Aggregator at 22% | amealio at 2% | | --- | --- | --- | | Monthly online orders | Rs 10,00,000 | Rs 10,00,000 | | Commission | Rs 2,20,000 | Rs 20,000 | | Retained | Rs 7,80,000 | Rs 9,80,000 |

That is Rs 2,00,000 back in your pocket every month, or Rs 24 lakh a year.

For most independent outlets, Rs 24 lakh is more than the annual cost of the kitchen team. It is not a line-item saving; it is the difference between a second outlet and staying where you are.

More than the number, three things change

1. You own the customer

Aggregators keep the phone number, the address and the order history. You get an order ticket and nothing else. On amealio, every guest is yours to engage on WhatsApp, SMS, email and push.

That ownership is what makes everything else possible. You cannot run a birthday campaign, a festival offer or a loyalty programme for guests whose contact details belong to someone else.

2. You control the pricing

No forced discounts, no coupon wars, no algorithmic demotion because you declined this month's promotion. Your menu, your price, your promotions.

Restaurants that price for the aggregator end up running two price lists and training their own regulars to order through the channel that costs them the most.

3. You reinvest in experience

The saving funds a Selfie Wall, a video menu or a WhatsApp loyalty campaign. Each one lifts repeat visits, and repeat visits are the only growth that does not require buying attention again.

The honest caveats

• Aggregators bring discovery. New-customer acquisition is real, and most restaurants will keep a presence there. The goal is not to switch off overnight; it is to stop paying acquisition rates on guests who already know you.
• Migration takes effort. Table tents, WhatsApp broadcasts, a line on the bill, staff mentioning it at the door. Restaurants that move their regulars in the first ninety days see the saving; restaurants that list and wait do not.
• The commission is only part of the economics. Packaging, rider costs and GST do not disappear. Compare the full unit economics, not just the headline percentage.

Where to start

1. Pull your last three months of aggregator statements and calculate your true blended commission, including promotions.
2. Identify your repeat guests - the ones ordering more than twice a month. These migrate first.
3. Publish your direct channel everywhere a regular touches you: the bill, the packaging, the door, WhatsApp.
4. Give guests a reason to switch that is not a discount - priority service, a celebration package, loyalty that actually accrues.

Run the numbers on your outlet with the live savings calculator on the pricing page, then book a demo when you are ready.

Read next

• How Hotel Shreyas grew celebrations 3x with amealio
• The amealio ONDC advantage
• amealio pricing for restaurants