The commission
stops here.
Your guests order on WhatsApp — in Tamil, in English, or by sending a photo of what they want. You keep the margin, and you keep the customer.
A sample conversation. Thaligai Grand is a venue we invented for demos.
Where does the money actually go?
The same order, the same food, the same kitchen. The only difference is who is standing in the middle.
- The app keeps the customer’s number
- The app sets the delivery charge
- You cannot tell a regular from a first-timer
- The customer’s number is in your system
- You set the delivery charge
- You know what they ordered last time
Illustrative. Commission varies by platform, city and category — put your own rate in and the shape does not change. Two things we are not pretending: card and UPI charges apply on either route, and running your own delivery still costs something. What disappears is the commission on the order, and the part where somebody else owns your customer.
Thursday 3 September, 11:00 AM IST
About an hour, live, for people who run restaurants and hotels. We show it working against a real menu and a real booking sheet — not slides — and we do the arithmetic on your own commission rate. Your joining link is emailed to you on the morning of the session.
- What a ₹1,000 order is worth on each channel — with your own numbers
- A guest ordering in Tamil, and another just sending a photo
- Where the customer’s number ends up, and what you can do with it
- The owner’s report at 4 PM — covers, top sellers, and which channel paid
- The day’s sales landing in Tally, with nobody re-typing anything
- Your questions — the second half is yours
Can’t make it? Register anyway — we’ll send you the recording.
Three things the middleman takes. All three come back.
The commission
A cut of every order, gone before it reaches the kitchen. On WhatsApp there is no cut, because there is nobody standing between you and the guest.
The customer
The app knows who ordered, how often, and what they like. You do not — you are renting access to your own regulars. Here the number, the history and the usual order sit in your system, so you can give a regular a reason to come back without paying to reach them.
The delivery
People order from the place that can get it to them hot, which means your radius is short. A short radius with your own rider is a delivery cost you set, rather than one set for you.
Your customer starts the conversation. That is what makes it nearly free.
This is the part most owners have never been told, and it is the reason the cost of taking an order this way rounds to nothing.
What we are not saying: messages you start — a festival offer, a broadcast to last month’s customers — are charged by Meta per message, and that is a separate decision with its own budget. This is Meta’s pricing rather than ours, and they have changed it before. The point that holds is the shape: the conversation that earns you money is the one your customer started.
An assistant that knows tonight’s tables, tonight’s menu and last month’s regulars.
They order in their own language
Tamil, Hindi, English, and the romanised mix people actually type — “tonight 8pm table irukka?”. Voice notes as well as text. No app to install, no menu tree, no “press 1”.
Or they just send a photo
A guest points their camera at a dish they had last time, or a sweet they saw at a wedding, and asks for that. Typing is the real barrier for a lot of customers, and this removes it.
Takes the booking while you are on the floor
Table for four at eight, terrace if it is free. The guest gets an answer in seconds instead of waiting for whoever is nearest the phone, and it lands in your book rather than on a pad by the till.
Carries the kitchen note with the order
Jain, no onion or garlic, nut allergy, high chair. Attached to the table rather than remembered by whoever took the call, so the kitchen sees it when the floor does.
Answers rooms from your real availability
For properties with rooms as well as covers: dates, occupancy and your rates. It quotes what you have set, and when a night is full it says so and offers the nearest one that is not.
Remembers the regular
The couple who always sit on the terrace and never order dessert. A returning guest is greeted by name and by what they had last time — the memory a good captain would have.
One outlet, or every outlet, on the phone in your pocket.
Owning the channel is only worth something if you can see what came through it. This is the reporting app already running for multi-branch chains: every outlet against its target for a group head, and today’s covers, channels and top sellers for the manager standing in the restaurant.
A sample month at a group we invented for demos. Same app in both panels — each person sees the scope they are entitled to, and nothing else.
By the hour, or by the year
This hour, today, yesterday, this month, this year — the same figures at whichever range answers the question you actually have. The four o’clock lull is only visible if somebody can look at four o’clock.
Target against achieved, per outlet
Not just what was sold, but whether it was enough. A branch at 71% in the third week is a conversation this month, rather than a surprise at the end of it.
Where the guest came from, and whether they had been before
Walk-in, phone, web, WhatsApp — with first visits separated from regulars, and the campaign that brought them. That is the number that tells you whether last week’s spend worked, rather than whether it felt like it worked.
A web app, not an app store
It installs to the home screen from a link. No download, no approval, and no update to push when a manager changes phone.
Built on the same engine as IntelliReport, which runs this shape for distribution and retail networks — connected to the system you already keep your numbers in.
Covers and rooms are the same conversation to a guest.
Underneath, BizWa is a conversational layer over a system of record. What changes between a dining room and a front desk is the vocabulary and the actions — not the engine. A property that does both runs one assistant, on one number.
If you run a restaurant
- Direct orders, takeaway and delivery
- Table bookings, changes and cancellations
- Today’s specials and what has run out
- Dietary notes reaching the kitchen
- Large-party and function enquiries
- The follow-up asking how it was
If you run rooms
- Availability and rate enquiries
- Booking holds and confirmations
- Airport pickup, late check-out, extra bed
- In-stay requests without a phone call
- Banquet and event enquiries
- The review request, sent at the right moment
The day closes in Tally, not in a spreadsheet someone re-types.
We built the Tally connector ourselves
The day’s sales reconcile into Tally the way your accountant already expects them. Nobody re-keys the day at closing time, and the numbers your auditor sees are the numbers the kitchen made.
One kitchen today, a chain later
BizWa takes the order. FlowHub runs what happens after it — purchase, stock, approvals, the people on shift. The same platform grows from a single counter to a group of properties without starting again.
Claude for the thinking, Indian models for the language
Underneath it routes to Claude, and to Indian-language models including Sarvam for the way people actually speak and type. You never see either. Your guest just gets an answer in the language they wrote in.
The questions owners actually ask.
Do we have to leave the delivery apps?
No, and we would not advise it on day one. Most places run both: the apps bring people who have never heard of you, and this is the channel you own for the ones who already have. The aim is to move your regulars — the orders you are paying commission on twice over — onto a channel where you keep the margin and the relationship.
What does it cost us per message?
When a customer messages you first, Meta does not charge for your replies for the next 24 hours, and an ordering conversation lives comfortably inside that. Messages you start — a festival offer, a broadcast — are charged by Meta per message and are a separate decision. That is Meta’s pricing rather than ours.
Do we have to replace our billing, PoS or property system?
No. BizWa sits in front of what you already run and writes into it. It is a conversational layer over your system of record, not a replacement for it.
Does it work with Tally?
Yes — we built the Tally connector ourselves. The day’s sales reconcile into Tally the way your accountant already expects them, so nobody re-keys the day at closing time.
We use a particular PoS or property management system. Does it connect?
Tell us which one and we will scope it. We are a product engineering company and a connector is work we do rather than a box we tick — some are straightforward, some need an export or a middle step. What we will not do is claim an integration on this page that we have not built for you.
Will it invent a dish, a price or a room rate?
It answers from your menu, your rates and your availability, not from a model’s imagination. When something is finished or fully booked it says so rather than improvising.
Can we control what it says?
Yes. Tone, offers, what it may discount and what it must never promise are all yours to set, and there is an admin panel to watch conversations and correct course.
Who sees our guest data?
The conversation runs through an AI model in order to understand it. For businesses that need identifiers never to leave their network, BizWa Shield masks them before any prompt is sent and records what happened — the two products are built by the same team and fit together.
How long does it take to get running?
The gating item is usually a WhatsApp Business number and its approval, which is Meta’s timeline rather than ours. The menu and the system connection are the straightforward part.
Send it a message and see.
The quickest way to judge this is to be the guest. We will show you a live conversation, in your language, against a real menu — and the order landing on the other side, in your system rather than somebody else’s.
Reserve a seat at the demoPrefer to talk? +91 98843 65599 · What BizWa is