One Korean kitchen runs three businesses a day. Zayos charges one flat fee for all three.
Zayos gives a Los Angeles Korean restaurant one ordering site for the lunch set, the catering tray and the late night fried chicken run, at a flat $499 to $699 a month per location. No commission at any hour. The diner pays $0.99 pickup or $2.99 delivery.
Free. About 60 seconds. No card.
Why does a delivery app fit a Korean menu so badly?
Because a Korean menu is built around things a marketplace item card cannot describe. A meal arrives with banchan, the small shared sides refilled free at the table. A set feeds two or three people and changes depending on which stew you pick. The grill in the middle of the table, the part of the room with the best margin, does not go in a bag at all.
So the app sees only the portable half of your menu, charges a percentage of it, and quietly teaches your regulars to order through a logo that is not yours. Meanwhile the sides you give away for free inside a set are being given away inside a ticket that already lost 25 to 35 percent before the first pan got hot.
The delivery apps monetize the half of a Korean menu that travels, and leave the operator the half that pays the rent.
Los Angeles sharpens that, because the Korean restaurant scene here is not a handful of restaurants spread across a metro. It is blocks of them, from the Wilshire corridor through Koreatown and out into the San Fernando Valley and the South Bay, most of them independent, most of them serving a community that already knows exactly where it wants to eat. Discovery is not the scarce thing here. Margin is.
What does one day actually look like in a Koreatown kitchen?
Three different restaurants, three different customers, one kitchen. A commission charges the same rate across all of them. A flat fee does not.
The lunch set
One stew, rice, and the banchan (the small shared sides that come with every Korean meal and get refilled for free). Ticket is small, volume is high, and it is mostly office workers who already know your name. A percentage fee on this daypart is a fee for finding a customer you found two years ago.
The shared table
Galbi and bulgogi over a grill in the middle of the table, all you can eat in a lot of rooms. This part of the menu cannot be delivered at all, so the marketplaces never touch it. They monetize the half of your menu that travels and leave you the half that pays rent.
The late night order
Korean fried chicken, jokbal, tteokbokki, soup for a table that has been out a while. Koreatown is one of the few parts of Los Angeles where a kitchen is genuinely busy at midnight, and it is also when app driver supply thins out and quoted delivery times stretch. Your own site does not have that problem, because you decide the radius.
What is the percentage costing at Korean ticket sizes?
Korean tickets run high because the food is shared. Two stews, a grilled dish and rice for three people is a bigger order than most cuisines put through a delivery app, and a percentage fee grows with it while a flat fee does not. On the modeled month above the gap is about $4,553 in one month, at a volume many Koreatown kitchens pass in a normal week of online business.
Those are modeled figures from the inputs printed above, not a customer result. Marketplace commission is 15 to 30 percent base and 25 to 35 percent blended once delivery, in app marketing and card processing stack, which is the range we cite on what DoorDash charges restaurants and in our commission statistics. Run it against your own numbers with the free AI report or the commission calculator instead of trusting our example.
What do you set up in the first week?
Most operators are live in under 2 weeks and take their first direct order within a week of signing up. For a Korean restaurant the build has four parts that matter more than the rest.
Sets that read correctly on a phone
Every set becomes one item with an included list, a stew choice, spice level and paid extras for additional banchan or an extra portion of rice. Nothing about the meal has to be flattened into a list of separate line items that makes your food look more expensive than the room next door.
A delivery radius drawn for Los Angeles traffic
You set how far you deliver and the site refuses addresses outside it before checkout, so no driver leaves on a run that loses money. Five miles from Koreatown at 6:30pm is a different drive than five miles at 11:30pm, and the apps do not care which one you just accepted. Late night is when your own radius is worth the most, because that is exactly when app driver supply thins and quoted times stretch.
Catering trays as a real product
Sunday church groups, office floors, and family gatherings order japchae, bulgogi and kimbap by the tray, and that is the largest ticket a lot of kitchens see all week. Trays get serving counts, a lead time you set and scheduled pickup windows, and catering carries a 10 percent fee paid by the guest rather than a marketplace percentage paid by you. The catering setup is the same one we build into every Zayos storefront.
One tablet, every channel
At $599 a month, Otter ingestion pulls DoorDash, Uber Eats and Grubhub tickets onto the same tablet as your direct orders, so the kitchen never learns a second workflow. If you are running a late night chicken brand out of the same fryer, Concierge at $699 covers up to five virtual brands per kitchen, which is the virtual brand and ghost kitchen pattern applied to a dining room you already own.
Who is running Zayos right now?
One restaurant is live and taking orders on it today: Naya Grill, in Pompano Beach and West Palm Beach, which keeps $48k+/yr that used to leave as marketplace commission at roughly 3,000 orders a month. Storefronts are built for seven more, and each opens ordering at its own launch. Zayos is built by Zay Revenue Group, a Fort Lauderdale, Florida company founded in 2026.
There is no Korean restaurant in Los Angeles on Zayos today. We would rather say that plainly than hand you a reference that does not exist.
Onboarding is remote, so the distance does not change the build. We load the menu, connect the tablet, point your domain at the storefront and set the radius. What you should not accept from us is a claim about a Koreatown result we have not earned. Read what Zayos is, then check the numbers yourself.
Questions Korean operators in Los Angeles ask.
Can an online menu actually handle banchan and set meals?
If all you can eat KBBQ cannot be delivered, why do I need online ordering at all?
How do group orders work when everyone is picking on KakaoTalk?
What does this actually cost against DoorDash or Uber Eats at my volume?
Do I have to leave the delivery apps?
Can I run a separate fried chicken brand out of the same kitchen?
Do you have a Korean restaurant in Los Angeles on Zayos today?
Find out what lunch service is really costing you.
The free report runs your own order count and average ticket against a flat monthly fee, and shows the gap over a year. No card.