Your best season is your most expensive one. Zayos fixes that.

Zayos is commission free direct online ordering for Corpus Christi restaurants. Diners order on your own branded site, the kitchen keeps 100% of food revenue and tips, and the plan is a flat $499 to $699 per location monthly. Zayos is a Fort Lauderdale company.

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Why does a percentage hurt more in a beach town?

Because it is indexed to your peak. Corpus Christi runs a real seasonal curve. Spring break fills the island, summer fills everything, and then the causeway traffic thins out and the eight quieter months arrive. A commission bill follows that curve upward and never follows it back down fast enough, which means the months that are supposed to build your cushion are the months you hand over the most money.

A flat monthly plan has no curve. Your busiest Saturday in July costs exactly what your slowest Tuesday in November costs, which is nothing per order. The whole point of a good season is that you keep it.

Peak season versus the other eight months

Modeled annual marketplace commission for a seasonal Corpus Christi restaurant
Peak month app orders 1,400 at a $31 ticket
Peak month commission at 27% $11,718
Off month app orders 600 at a $27 ticket
Off month commission at 27% $4,374
Four peak plus eight off months $81,864 a year
Zayos Operator, same year $5,988 a year

A worked model with every input shown, not a customer result. Change the ticket and the volume to match your own year.

Marketplace commission rises with your best months because it is a percentage. A flat $499 per location Zayos plan costs the same in July as it does in February.

Who is ordering at two in the morning in Corpus Christi?

People at work. Corpus Christi is not only a beach town. It is a working port, and the Port of Corpus Christi anchors a refining and petrochemical belt that never stops. Naval Air Station Corpus Christi and the Army Depot run their own clocks. The hospital systems run three shifts. That produces a demand pattern with a real 5am and a real 11pm, which a delivery algorithm built around a dinner peak handles poorly.

Your own ordering page does not have a peak it prefers. It takes an order whenever your kitchen says it is open, it accepts scheduled orders for a shift change tomorrow morning, and it saves the crew's usual so the same order goes in with one tap next week. None of that requires anyone to reopen a marketplace app and start from a search box.

A restaurant that owns its ordering page can take a scheduled 5am crew order. A restaurant that only lives inside a delivery app takes whatever hours the app decides to show.

How do I win the turnaround and crew catering order?

By being cheap to order from and easy to repeat. Turnarounds, dock crews, base offices and hospital departments buy in blocks, on a schedule, and they come back. That is the highest quality demand in the city and it is the demand a percentage commission destroys fastest.

Run the arithmetic once. On a $900 crew drop, a 25% marketplace commission takes $225. On Zayos the customer pays a 10% catering fee and the restaurant is charged nothing, so the kitchen keeps the full $900. Do that job three times a month and the difference is $8,100 a year against a plan that costs $5,988 for the entire year and covers every other order you take.

The ordering page handles the rest of it: lead times per item, minimum quantities, scheduled pickup or drop off windows, and a saved customer record so the same office reorders without rebuilding the list.

Catering operators →

Which Corpus Christi areas does Zayos cover?

The city and the Coastal Bend around it. These names go into your local structured data so an area search reaches your own page.

Downtown / Marina District
SEA District
North Padre Island
Flour Bluff
Southside
Calallen
Staples Street
Everhart Road
Alameda / Ayers
Weber Road
Northwest / Annaville
Port Aransas

Plus Portland, Ingleside, Aransas Pass, Robstown and the rest of Nueces and San Patricio counties.

What happens to my ordering page when the weather closes us?

You handle it yourself, in about thirty seconds. Pause ordering, put a line at the top of your own page telling people what is going on, change your hours, and reopen when you are ready. Nothing waits in a support queue and nobody places an order you cannot cook.

On the Gulf Coast that is not a small feature. Storm closures, causeway conditions and evacuation weeks all arrive on short notice, and the difference between a channel you administer and a channel somebody else administers shows up on exactly those days. It is also the cheapest possible loyalty gesture: the customers who saw an honest note on your own page are the ones who come back first.

What does Zayos cost in Corpus Christi?

Operator $499, Operator plus Marketplace $599, Concierge $699. Per location, per month. No setup fee, month to month, no contract, and the price does not change with your volume.

The diner pays a flat service fee at checkout, $0.99 pickup, $2.99 delivery, $0 dine in and 10% on catering. Zayos never charges the restaurant a commission, and the restaurant keeps 100% of food revenue and 100% of tips.

Full pricing breakdown →

Coastal Bend operator questions

Are there any Corpus Christi restaurants on Zayos today?
No. Zayos is a Fort Lauderdale, Florida company and has no Texas office and no Texas restaurants on the platform. The only Zayos restaurant taking orders anywhere is Naya Grill, a Lebanese fast casual brand in Pompano Beach and West Palm Beach, which keeps $48k or more a year on the commission model run at 3,000 orders a month. Coastal Bend operators are onboarded, trained and supported remotely from Florida, which is how every Zayos restaurant is run.
Why is a percentage worse for a seasonal restaurant than a flat fee?
Because a percentage is indexed to your best month. Spring break and summer produce your highest volume, so they also produce your highest commission bill, and the money leaves at exactly the moment you are trying to build the cushion that carries you through October and February. A flat plan is the opposite shape. Your busiest week costs the same as your slowest one, so the upside of a good season stays in the business.
A lot of my customers are tourists. Do I still need direct ordering?
Yes, and for a reason people usually get backwards. The tourist is the customer the marketplaces are actually worth paying for, because she is here once and she has never heard of you. The problem is that you pay the same rate on the Flour Bluff family that orders twice a month all year. Keep the apps pointed at the visitors and move the locals to your own site. The locals are what keep the doors open between Labor Day and spring break.
Does this work for a kitchen feeding shift workers?
It works better than an app does. The Port of Corpus Christi, the refinery and petrochemical belt, Naval Air Station Corpus Christi, the Army Depot and the hospital systems all run around the clock, which means real demand at 5am and 11pm that a normal dinner focused delivery algorithm handles poorly. Your own ordering site takes orders on your schedule, honors your real hours, and lets a crew place a scheduled order for a shift change tomorrow.
How does catering pricing work for a plant turnaround or crew order?
On Zayos, catering carries a 10% fee paid by the customer, and the restaurant is charged nothing. On a $900 crew drop that means the kitchen keeps $900. A 25% marketplace commission on the same order would take $225, which for most operations is the entire margin on the job. Turnarounds, dock crews and base orders are large, scheduled and repeat, which is the single best order type a Corpus Christi kitchen can own directly.
What happens to my ordering page when weather closes us?
You change it yourself, immediately. Pause ordering, post a note at the top of your own page, adjust hours, reopen when the causeway does. It is your site, so nothing sits in a support queue while customers place orders you cannot cook. That control matters more on the Gulf Coast than almost anywhere, and it is one of the quiet reasons operators here want a channel they administer themselves.
Should I keep the delivery apps through the tourist season?
Yes, and point them at the visitors, which is the one job they are genuinely worth paying for here. On the $599 Operator plus Marketplace tier, Otter, the order aggregation service, pulls DoorDash, Uber Eats and Grubhub into the same kitchen tablet as your Zayos direct orders, so the line runs one screen instead of four. Keep the marketplaces for first timers off the island. Stop paying a percentage on the Flour Bluff and Calallen regulars who already know where you are.
What is the total cost and who pays the customer facing fee?
Operator is $499 per location per month, Operator plus Marketplace is $599, Concierge is $699 with up to five virtual brands per kitchen. No setup fee, month to month, no contract. The diner pays a small flat fee at checkout, $0.99 pickup, $2.99 delivery, $0 dine in and 10% catering. The restaurant is never charged a commission and keeps 100% of food revenue and 100% of tips.
Keep reading
San Antonio online ordering →
Two hours up the 37, the nearest big market.
Houston online ordering →
The other Gulf Coast port kitchen economy.
Austin online ordering →
Central Texas, same commission arithmetic.
Catering operators →
Crew drops, lead times, scheduled windows.
Also: what is Zayos ·pricing ·the pillar guide

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