Customers are allegedly discovering a method to circumvent food delivery app charges by placing minimal orders. Customers typically order one low-cost item, such as a roti priced at Rs 40, through apps like Zomato or Swiggy. They then directly contact the restaurant for a larger meal and request the food to be packed with their small app order. Consequently, the delivery platform earns a commission only on the tiny order while the customer enjoys a full meal.

This strategy has garnered mixed reactions, with some calling it unethical while others consider it clever. The trend reportedly raises concerns among food delivery companies, as many are now discussing potential solutions to this practice. An attempt to test this method has revealed various challenges and limitations associated with its implementation.

Initial efforts to engage restaurants in Delhi-NCR about combining online and offline orders often led to confusion. Many restaurant owners expressed skepticism or outright refused, highlighting the complications involved in managing such requests. It became apparent that the effectiveness of this strategy can vary significantly depending on the type of restaurant.

Challenges Faced by Customers

For the method to succeed, several factors are necessary. Restaurants that operate using cloud kitchens or those with in-house delivery systems tend to avoid such arrangements, preferring to strictly manage orders for efficiency. Additionally, eateries that maintain meticulous billing logs and apply uniform taxation practices are less likely to accommodate these requests.

The availability of lower prices for offline orders compared to their online counterparts is crucial. If the online menu prices are inflated, the purported savings diminish. Customers must pay delivery charges regardless of whether they order a single roti or a larger meal, leaving little incentive to engage in this workaround.

Reactions from restaurants vary widely. Many establishments denied requests, citing concerns about potential issues between the delivery staff and the restaurant. A restaurant owner mentioned, “We prefer documented orders through online platforms,” reflecting the apprehension about complications from combining orders through different channels. Despite the cautious atmosphere, some restaurants have shown willingness to entertain such requests, navigating the balance between potential profits and operational risks.

Financial Implications of Tiny Orders

During the investigation, one notable experience involved an order from a restaurant serving Bihar cuisine. Initially, ordering through the app for only one portion of rice while placing a larger order offline resulted in a higher total cost than simply ordering through the platform. The total reached Rs 1,432 offline, whereas the complete online order on the app after discounts was Rs 1,279. This demonstrated the potential pitfalls of this strategy, ultimately leading to greater expenses rather than savings.

Concerns surrounding delivery executives surfaced, with reports indicating they are trained to check for discrepancies between the order received and what has been placed in the app. There is a risk that restaurants could face penalties if they bypass commission structures, further complicating the attractiveness of these requests. Riders often find themselves in a difficult position when they notice significant mismatches in orders.

In sum, while theoretically advantageous, using the so-called “tiny order” trick to save money presents numerous barriers. Ensuring successful coordination with restaurants, avoiding the scrutiny of delivery staff, and overcoming the inherent challenges of navigating food delivery systems can make this approach unsustainable. Ultimately, the effort may outweigh the benefits, driving many back to more conventional ordering methods.

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