Your shawarma spit and build-your-own platter don’t fit a generic order flow. Zay-OS is built around the way a Mediterranean kitchen actually runs.

The chicken shawarma stack, the lamb-and-beef gyro cone, and the Turkish döner all cook on a vertical rotisserie that you cannot instantly replace when it carves down. Zay-OS lets the line 86 spit-roasted proteins the moment the cone runs low and pushes that out-of-stock instantly to your own storefront AND to DoorDash, Uber Eats, and Grubhub — so you stop taking shawarma orders you cannot fill at 8:45pm and eating the one-star review that follows.

The Mediterranean bowl and mixed grill platter is a five-tier order — base (saffron rice, jeweled rice, greens, freekeh, or a laffa wrap), a protein (chicken shawarma, lamb kofta, shish kebab, falafel, or a two-protein combo), pickles and toppings, dips, and a finishing sauce. Most order flows choke past three modifier tiers. Zay-OS runs the full Chipotle-style build without the checkout stalling, and remembers the diner’s usual build for one-tap reorder.

Mezze does not sell one plate at a time — the table orders a spread. The combo builder lets a diner pick 3, 5, or 8 small plates from hummus, baba ganoush, muhammara, labneh, tabbouleh, fattoush, dolma, falafel, and spanakopita at a bundled price, priced for the shareable-spread pattern instead of forcing eight separate line items.

Hummus, baba ganoush, muhammara, tzatziki, toum, and labneh each sell three ways — as a plated appetizer, as a to-go container (individual / pint / quart), and as a paid add-on to any platter. The modifier engine handles all three from one menu source, so the quart of toum for the family cookout and the free side of tahini on a wrap both come off the same item.

The same kofta can go on a plate, rolled in pita, wrapped in laffa or saj, or served over a bowl — and each format changes the price and the kitchen ticket. Zay-OS surfaces the bread/format swap as a first-class choice (pita, laffa, lavash, saj, plate, or bowl) so the diner picks it in one tap and the line cook reads the exact format off the ticket.

Middle Eastern and Greek catering runs on half-pans and full-pans, hummus by the quart, falafel by the 50-count, rice pilaf trays, and grape-leaf dolma by the dozen. The catering builder does the serving-count math (feeds 10 / 20 / 40), pre-bundles the customary sides (rice, salad, pita, garlic sauce), and takes the order 3–14 days ahead for graduations, weddings, church and mosque events, and corporate lunches.

The community iftar and Eid catering order is a cuisine event of its own — dates and lentil soup to open the fast, shawarma and mixed-grill platters, mujadara and rice trays, and kunafa or baklava to close, for 50–200 people scheduled to arrive right at sundown. The catering builder opens an advance-scheduling window for the whole month so your kitchen plans the protein order with the butcher a week out instead of scrambling the night of.

A mixed grill is not one SKU — it is shish tawook, adana kofta, lamb chops, beef kabab, and souvlaki in per-skewer counts with per-item doneness and spice level. The modifier engine handles the skewer-by-skewer build, the char/well-done note, and the harissa-heat scale so the grill station gets a ticket it can actually cook from.

This cuisine carries one of the deepest plant-based menus in the business — falafel, mujadara, fried cauliflower, foul, mezze spreads, fattoush, and stuffed dolma. Zay-OS tags vegan and vegetarian items and lets the storefront filter to them, because a large share of Mediterranean diners come specifically for the meat-free side and bounce off a menu that buries it.

Direct orders, DoorDash, Uber Eats, and Grubhub all land on the same kitchen tablet through Otter, off one menu source of truth. When the spit runs low or the last tray of baklava sells, you 86 it once and every channel updates — no juggling three tablets on a Friday-night rush with a two-person line.