Masgouf is not “Mediterranean.” Zayos for El Cajon Chaldean kitchens.
For restaurant owners: this is online ordering software, not a restaurant directory.
Zayos gives an El Cajon Chaldean restaurant its own ordering site, where masgouf, kubba and pacha are listed by name instead of buried under a marketplace Mediterranean tag. No commission, flat $399 to $599 a month per location, and the customer list stays yours.
No setup fee. Month to month. We get you live in under a week.
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Why does the app call your food Mediterranean?
Because a marketplace needs every restaurant in the country to fit a short list of filters, and Chaldean is not on it. El Cajon holds one of the two largest Chaldean and Assyrian communities in the United States, most of it along East Main Street and out through Rancho San Diego, Lakeside, Santee, Spring Valley and La Mesa. The food has been cooked here for fifty years. The app taxonomy still has nowhere to put it.
That is not only a matter of respect. It is a discovery problem with a dollar value. Here is a normal El Cajon menu, written properly:
Butterflied fish, slow cooked upright by an open fire, served with the sides it is always served with.
Bulgur or rice shell around spiced meat, boiled, fried or in soup depending on the house.
A weekend dish, prepared overnight, sold out by midday when it is on.
Bread broken under stewed lamb or chicken so it takes the broth.
Vine leaves and vegetables filled with rice and meat, stacked and cooked in one pot.
Layered eggplant, meat and tomato baked in a tray, sold by the tray as often as by the plate.
Date and cardamom pastries, ordered by the box before every feast.
Breakfast, with fresh bread. A Sunday item more than a weekday one.
A search engine can only match a dish name it can read on a page you own. If the only place your masgouf exists online is inside a listing tagged Mediterranean, then somebody in San Diego searching that word by name has nothing of yours to find, and the click goes to whoever did write it down. Your own ordering site is where those names live, priced and orderable, in your words. See how the branded site is built.
When does an El Cajon Chaldean kitchen actually get busy?
Not on the calendar most restaurant software assumes. Sunday lunch after the Chaldean Catholic parishes let out is a peak. Christmas and Easter weeks carry tray orders booked days ahead. Kha b Nisan on April 1 brings families together at scale. Engagements, baptisms and memorial gatherings arrive with a phone call, a number of people, and a date.
Every one of those is a scheduled, prepaid, large format order, and every one of them is the type a delivery marketplace is worst at and charges the most for. On a Zayos site the customer picks the date and the pickup window, chooses trays and quantities, and pays through the page. The kitchen sees it in the queue at the hour you set. The diner pays 10% on a catering order and the restaurant pays no commission on it at all.
For a single large order, that difference is not small. A $900 tray order run through a marketplace at 25%, the bottom of the 25% to 35% blended real cost once delivery, marketing and processing stack, leaves about $225 with the platform. Direct, the kitchen keeps the $900. One feast week can pay for a year of the plan.
What does Zayos cost, and are you actually in San Diego?
Operator is $399 a month, Operator plus Tablet is $499, Concierge is $599 with up to brands from one kitchen. Per location, month to month, no setup fee, no commission on any order. You keep 100% of food revenue, and 100% of tips on pickup and dine-in, and the diner pays a flat fee at checkout: $0.99 pickup, $0.99 delivery, nothing on dine-in, 10% catering. The pricing page carries the detail.
On the second question: Zayos is built and operated by Zay Revenue Group out of Fort Lauderdale, Florida, and its live restaurants are in Florida, Illinois and Missouri today. One of them is Naya Grill, a Lebanese restaurant in Pompano Beach. 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. Onboarding for an El Cajon restaurant would run remotely, and we get you live in under a week.
See the number before you talk to anyone
The free report takes your monthly orders and average ticket and shows what the marketplaces kept last month. About a minute, no card.
No setup fee. Month to month. We get you live in under a week.
Not ready yet? Get a free grade of your online ordering.
Questions from East County kitchens
Can I list dishes by their real names instead of a generic label?
Does a name on my own site help anyone find me?
Our busiest days are Sunday and the feast weeks, not Friday nights. Does that matter?
We run the restaurant and a market from the same family. Can one system cover both?
Not every Iraqi restaurant in El Cajon is Chaldean. Does this only fit one community?
Do I keep DoorDash and Uber Eats?
Do you have a restaurant live in El Cajon?
Talk to a person, or just start.
(954) 807-1509One number reaches support, account management and onboarding. Open 11am to 11:59pm ET, 7 days a week.
No setup fee. Month to month. We get you live in under a week.