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we can make VR QR codes and sell them to restaurant examples Anyone can order food from the restaurant and customers want to see how the food looks when we send a code of food and costumer scan and they see how the food sees and we can make more thi

What if there was an app that charged restaurant owners nothing to join? It would cover a small local radius around each restaurant—say, 5 km. The restaurant owner would handle deliveries themselves, cutting out third-party delivery fees. The app wo

I am searching for coder who could design a device to track live stock of cousins for customers in restaurant it's gone blow up top Bulls in restaurent sector

Idea Validation. A restaurant where people don't pay for what they eat instead they will pay for the time spent in the restaurant. Basically an anti-cafe model. The per minute charge will be around 4-5 rupees. The serving will be a Buffet Model. At

what are your thoughts on making a eco-friendly sustainable packing for daily and commercial use which have capacity of 50kg also a eatable packing solution consider that you packed your food from restaurant and after eating food you can eat the bags

🚨 Rapido plans to enter the food delivery space with much lower commission rates than Zomato and Swiggy food delivery app users : yeahhh LFG 🚀, ab online food will be less costly 🔥 rapido : kisne kaha? users : par abhi toh...appne hi commissi

Hey Everyone, I have an Amazing business Idea in the Food Delivery Industry with a Unique Business Model which will help both Restaurant Owners and Customers. I'm building a Platform where Customers will get food delivered to their doorstep at Menu

The duopoly of zomato swiggy is the biggest threat for Restaurant and cloud kitchen industry in india. Why? Most of the restaurant and cloud kitchen owners are making loss or making razor thin profit when we order through zomato- swiggy Approx 30

how was that if we start hygenic food making process on video on app rhose who order is look their food how is maked with proper in hygenic way or opening a physical transparent kitchen in restaurant. becouse of unhygienic expectations of customers