Abdallah Alyousef

What he builds

Zayos lets an independent restaurant take orders on its own website instead of handing a delivery marketplace 15 to 30 percent of every order, which lands closer to 25 to 35 percent once delivery, promotion and processing fees stack. The restaurant keeps 100 percent of food revenue, and 100 percent of tips on pickup and dine-in, and the small service fee is paid by the diner at checkout rather than the restaurant.

The design decision that matters most is the one nobody markets: direct orders arrive on the same kitchen tablet the restaurant already runs for DoorDash, Uber Eats and Grubhub, through Otter. No second screen, and no new routine for a line that is already busy.

Why he started it

A friend was going to sell his restaurant. He was working harder than anyone and still going backwards, because his own regulars were reaching him through an app that charged him for the privilege. He did not end up selling.

Read the full founder story →

Where Zayos is today

Naya Grill, in Pompano Beach, is live and taking orders on Zayos. Farooj Abo Alabed, also live on Zayos, is on pace for $40k+ a year in commission not paid to a marketplace: its direct food sales after discounts from 10 Aug to 3 Oct 2026 (55 days), annualized at a 35% blended marketplace cost. More restaurants are live on Zayos and taking direct orders. Zayos is early, and Abdallah says so rather than overstating it.

Abdallah speaks English and Arabic, and Zayos publishes a full Arabic site for Arabic-speaking restaurant owners.

Contact

Email hello@zayrev.com, phone 954-807-1509, LinkedIn, or his personal site abdallahalyousef.com. He answers client threads himself.