Indian
Indian restaurant grader.
Same rubric, your cuisine's patterns.
Indian kitchens run thalis, tiffin regulars, and a spice-level question on every curry · detail marketplace menus flatten into wrong orders. Zayos keeps heat levels, protein swaps, and catering on one direct surface.
What Indian operators tell us first
- Spice-level and protein modifiers that third-party UIs bury or drop, turning orders into refunds
- Tiffin and lunch-thali regulars who order weekly and pay marketplace commission every time
- Wedding and office catering that needs an approval step, not an instant-capture cart
- Vegetarian, vegan, Jain, and halal labeling scattered inconsistently across marketplace listings
Indian FAQ
Can Zayos handle spice-level modifiers?+
Yes. Modifier groups handle spice level, protein swaps, and add-ons per item, with required selections so a curry never leaves the kitchen without a heat level attached.
How does Zayos surface vegetarian, Jain, and halal labeling?+
Items carry dietary flags (halal, vegan, gluten-free, dairy-free, etc) surfaced directly on the storefront, and operators can add custom flags (Jain, for example) through /app/menu; they automatically surface as filter chips alongside the standard set.
How does Indian catering work on Zayos?+
Catering routes through a separate package builder (curry trays, biryani by the pan, full thali spreads), and the operator approves each request before payment is captured. The diner-paid catering fee is 10% of the subtotal; the restaurant keeps 100% of food revenue, and 100% of tips on pickup and dine-in (on courier delivery the tip goes to the driver).
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