How to Register Your Restaurant on Swiggy and Zomato
Getting listed is mostly a documentation exercise, and the platforms have made it reasonably straightforward. The decisions that matter — pricing, menu scope, delivery radius — are made during onboarding and are harder to change afterwards, so it is worth going in having thought about them.
Summary
This guide lists the documents needed to register a restaurant on Swiggy and Zomato and walks through the onboarding process step by step.
It covers the pricing, menu scope and delivery radius decisions to make before going live, and why setting up a direct ordering channel from day one matters.
What you need before you start
The bank account name should match the business name on your other documents. Mismatches here are the most common cause of payout delays after you go live.
- A valid FSSAI licence covering the premises you will cook from
- GST registration, which is generally required for supplying through an e-commerce operator
- PAN for the business or proprietor
- A cancelled cheque or bank details in the business name for payouts
- Your menu with prices, ideally already decided for delivery rather than copied from dine-in
- Photographs of your dishes — this matters more than owners expect
The onboarding process
- Register your interest through the official partner portals: <a href="https://www.swiggy.com/partner" target="_blank" rel="noopener noreferrer">Swiggy Partner Portal (swiggy.com/partner)</a> and <a href="https://www.zomato.com/partner-with-us" target="_blank" rel="noopener noreferrer">Zomato Partner Portal (partner.zomato.com)</a>
- Submit documents and wait for verification, which is where most of the elapsed time goes
- Agree commercial terms, including your commission rate — this is negotiable and worth treating as such
- Build your menu on the platform, with categories, item descriptions and photographs
- Set your delivery radius and operating hours
- Complete any onboarding call or training the platform requires, then go live
Register with both platforms rather than one. The marginal effort of the second is small, and restaurants consistently find their split between the two is not what they expected.
Decisions to make before you go live
Three choices made during onboarding will shape your economics, and all three are easier to set correctly now than to change later.
| Decision | What to consider |
|---|---|
| Delivery pricing | Commission comes out of the listed price. Pricing delivery items identically to dine-in means selling them at materially lower profit. |
| Menu scope | Not every dish travels well or survives commission. A shorter delivery menu of items that hold up is usually more profitable than your full list. |
| Delivery radius | A wider radius means more orders and longer delivery times. Poor delivery experience shows up in your ratings even when the cause is distance. |
Photographs are not optional
On a platform where every restaurant is a tile on a grid, the photograph is doing most of the work of getting the order. Restaurants routinely underinvest here and then conclude the platform is not working for them.
You do not need a professional shoot to start. Consistent framing, natural light and an accurate representation of portion size will outperform inconsistent professional photos of dishes that arrive looking different.
What to do after going live
The first few weeks tell you which dishes travel, which ones generate complaints, and whether your packaging is adequate. Treat the initial menu as a draft rather than a finished decision.
Watch your ratings closely in this period. Early ratings weigh heavily on your visibility, and a problem caught in week two costs far less than the same problem discovered in month three.
Plan for the commission from day one
Aggregators are a discovery channel, and a good one. What they are not is a good way to serve customers who already know you, because you pay the same cut on a repeat order as on a first-time one.
The practical move is to set up a direct ordering channel at the same time as you list, rather than a year later. A QR code on your packaging and a link you can send on WhatsApp cost nothing to run and convert the customers the platform brought you into ones you own.
Frequently asked questions
What documents are needed to register on Swiggy and Zomato?
A valid FSSAI licence, GST registration, PAN, bank details in the business name for payouts, your menu with prices, and dish photographs. Ensure the bank account name matches the business name on your other documents — mismatches are the usual cause of payout delays.
Is GST registration required to list on Swiggy or Zomato?
Generally yes. Restaurants supplying through an e-commerce operator are typically required to register regardless of turnover. Confirm your specific position, as the rules around e-commerce supply have changed more than once.
Should I charge the same prices on delivery as dine-in?
Most restaurants do not, and platforms permit channel-specific pricing. Since commission comes out of the listed price, identical pricing means selling delivery orders at materially lower profit. Price item by item based on contribution after commission rather than applying a blanket markup.
Should I list on both Swiggy and Zomato?
Usually yes. The marginal effort of the second listing is small once documents are prepared, and restaurants frequently find the split between platforms differs from what they assumed in their own area.
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