◆ Memphis online ordering · Now onboarding

Memphis restaurants are losing $48k+/year per location to delivery apps. Zay-OS is how the Bluff City takes it back.

Commission-free direct ordering on your own Memphis restaurant's branded site. DoorDash, Uber Eats, and Grubhub keep running, ingested into the same kitchen tablet via Otter. $499/month flat, no commission on orders or tips. Built for the dry-rub rib pits, hot-wing counters, Cooper-Young kitchens, and Summer Avenue taquerias feeding the Mid-South.

Zay-OS gives Memphis restaurants commission-free online ordering on their own branded website. Third-party apps like DoorDash and Uber Eats charge 15-30% base commission per order (25-35% blended real cost), costing a typical independent $48,000 or more per location every year. Zay-OS charges a flat $499 to $699 per location per month with a small flat service fee paid by the diner ($0.99 pickup, $2.99 delivery; 10% on catering), and routes marketplace orders into the same kitchen tablet through Otter. It is live at Naya Grill in Florida and now onboarding Memphis operators.

Run the free grader → Get started →
Every Memphis food district

Beale Street. Cooper-Young. Summer Avenue. East Memphis.

From Beale Street tourist crowds and South Main lofts to the chef-owned kitchens of Cooper-Young, Overton Square date nights, and the taquerias and pho houses of the Summer Avenue corridor — Zay-OS is set up to rank your restaurant in the district diners actually search.

Downtown
Beale Street
South Main
Cooper-Young
Overton Square
Midtown
Crosstown
East Memphis
Summer Avenue
Binghampton
Whitehaven
Harbor Town
Germantown
Collierville
Bartlett
Cordova

Plus every Shelby, Fayette, and DeSoto county community across the full Mid-South metro service area.

Why Memphis

The barbecue capital's food travels — and the apps tax every mile of it.

Memphis stakes its claim as America's barbecue capital, and the case is strong: dry-rub ribs cooked the way only this city cooks them, slow pulled pork on the shoulder, BBQ spaghetti, BBQ nachos — a canon of dishes that exists nowhere else. Barbecue is also the most delivery-friendly food in the South. Rib platters, family packs, and whole shoulders hold up in transit, carry high tickets, and reorder on a rhythm — Friday night, game day, family Sunday. Every one of those high-ticket repeat orders routed through a marketplace pays a 25-35% blended take on a customer who already knows the pit by name. Add the hot-wing counters and soul-food kitchens that carry the rest of the city's table, and Memphis may lose more per order to commission than almost any food culture in the country.

Downtown runs on visitors: Beale Street blues crowds, Graceland pilgrims routing through Whitehaven, FedExForum game nights, and the South Main arts district filling with loft dwellers. Tourists are the marketplaces' legitimate job — first-time discovery — but Midtown is where the repeat money lives. Cooper-Young is the city's densest independent-restaurant district, a walkable grid of chef-owned kitchens with regulars who order weekly, and Overton Square and the Crosstown Concourse orbit run on the same loyalty. East of the parkways, Summer Avenue has become the city's international corridor — trompo taquerias, Vietnamese pho houses, Middle Eastern grills, and Binghampton family kitchens running the tightest margins in Memphis, where a marketplace take can erase the profit on a whole order.

What every one of these operators has in common is that the marketplaces own their customer relationship and tax every order. A typical independent loses $48,000 or more per location per year to third-party commission — for a high-volume rib house or wing operation it is far more. Zay-OS flips it: your regulars order direct on your own branded site at zero commission, catering runs at a simple 10%, and DoorDash, Uber Eats, and Grubhub keep bringing first-time diners while routing straight into the same kitchen tablet via Otter. You keep the tourist reach and stop paying rent on the regulars you already earned.

The proof restaurant — the exact playbook Memphis gets

Naya Grill — live in Florida, proving it works.

Zay-OS is not live in Memphis yet — the city is onboarding now. But the system is already running in production. Naya Grill is a Lebanese fast-casual brand on Zay-OS across two Florida locations. Direct orders flow through their branded site with zero commission. DoorDash, Uber Eats, and Grubhub orders ingest into the same kitchen tablet via Otter. One ticket flow, one menu source of truth, four channels covered. That is the identical setup a Cooper-Young, Summer Avenue, or East Memphis operator runs on day one — and Memphis's rhythm of high-ticket repeat barbecue orders means direct ordering ramps fast once the regulars have a site to reorder from.

2
live locations
0%
on direct orders
1
kitchen tablet
4
channels routed
Every Memphis cuisine

Dry-rub ribs. Hot wings. Soul food. Pho.

Memphis's table runs from dry-rub rib pits and hot-wing counters to soul-food kitchens, catfish houses, Summer Avenue taquerias, and Cooper-Young chef spots. Zay-OS schema ranks across all of them, and the branded site bends to your menu whether you are a decades-old pit or a new Crosstown concept.

Dry-rub ribs + BBQ
Memphis hot wings
Soul food
Fried chicken + catfish
Mexican taquerias
Vietnamese + pho
Middle Eastern
Burgers + diners
Cajun + Creole
Pizza + Italian
Breakfast + brunch
Sushi + Japanese
Memphis flat pricing

$499/month per location. No commission. Ever.

Operator is $499/month. Operator + Marketplace (Otter-ingested DoorDash, Uber Eats, Grubhub) is $599. Concierge is $699/month per location (up to 5 virtual brands per kitchen included). The diner pays a small flat service fee at checkout ($0.99 pickup, $2.99 delivery; 10% on catering) — the restaurant keeps 100% of food revenue, with zero commission on orders or tips.

Start now → Full pricing breakdown →
Memphis operator questions

Asked by the Memphis restaurants we are talking to.

Is Zay-OS live in Memphis yet?
Not yet — Zay-OS is now onboarding Memphis operators, not live in the city today. The only live restaurant on Zay-OS is Naya Grill, a Lebanese fast-casual brand running two locations in South Florida (Pompano Beach and West Palm Beach). Memphis is the exact market we are opening next: the playbook Naya runs — a branded direct-ordering site with zero commission, plus DoorDash, Uber Eats, and Grubhub ingested into one kitchen tablet via Otter — is what a Cooper-Young, Summer Avenue, or East Memphis operator gets on day one.
How much are Memphis restaurants losing to DoorDash and Uber Eats?
Third-party apps take 15-30% base commission per order — a 25-35% blended real cost once ads and fees stack. A busy Memphis barbecue or wing operation doing 2,500 orders/month at a $32 average ticket pays roughly $20,000/month in marketplace commission at a 25% effective rate — about $240,000 a year off the top. Even a modest neighborhood kitchen pushing 650 orders a month through the apps at a $25 ticket loses $48,000+/year per location. Rib platters and family packs travel well and reorder constantly, which makes the commission math even more painful. Direct ordering on Zay-OS puts every one of those dollars back in the operator account.
Does Zay-OS serve Downtown, Beale Street, and South Main?
Yes — the whole Downtown core is a priority area. Beale Street and the surrounding blocks run on tourist volume — Graceland pilgrims, blues fans, FedExForum game nights — and tourists ordering on the marketplaces are exactly the first-time diners the apps are good at delivering. The play is to keep that discovery running while your branded site captures everyone who comes back: the South Main lofts, the Downtown office crowd, the Harbor Town regulars across the river bend. Zay-OS is set up to rank your restaurant in the specific district diners actually search.
What about Cooper-Young and Midtown?
Cooper-Young is the strongest direct-ordering case in Memphis. It is the city's densest independent-restaurant district — a walkable grid of chef-owned kitchens with fiercely loyal Midtown regulars who order from the same handful of spots every week. Every one of those repeat orders through a marketplace pays a 25-35% blended take on a customer the restaurant already owns. A branded site with one-tap reorder plus a CRM that brings lapsed regulars back is built for exactly this neighborhood, and the same logic runs through Overton Square and the Crosstown Concourse orbit.
I run a barbecue joint — does direct ordering really fit BBQ?
Memphis barbecue is arguably the best-fit cuisine in the country for direct ordering. This is the city that stakes its claim as America's barbecue capital — dry-rub ribs, slow pulled pork, BBQ spaghetti, BBQ nachos — and the order profile proves it: high-ticket rib platters, family packs, whole shoulders, and game-day catering that travel well and reorder on a rhythm. A $60 family order paying a 25-35% blended marketplace take is $15-21 gone on a customer who already knows your name. Catering runs a simple 10% on Zay-OS, and regular orders carry zero commission. We built a dedicated barbecue operator guide at /for/bbq covering pit-to-pickup timing, family-pack menu structure, and catering flow.
What about the Summer Avenue international corridor?
Summer Avenue is Memphis's international food corridor — taquerias and trompo spots, Vietnamese pho houses, Middle Eastern grills, and family-run kitchens running the tightest margins in the city. These are exactly the high-frequency, low-ticket operators the marketplaces hurt most: a $14 taco order paying a 28% take is a broken model. Direct ordering with a flat diner-paid fee ($0.99 pickup, $2.99 delivery) protects the small ticket, and Spanish-language search variants are built into the schema so Summer Avenue and Binghampton diners find your site. We also have a dedicated Latin operator guide at /for/latin.
What if I run multiple Memphis locations or virtual brands?
Concierge ($699/month per location, up to 5 virtual brands per kitchen) is built for multi-location and multi-brand operators. A common Memphis setup: one Concierge plan covering a Midtown flagship, an East Memphis or Germantown second location, and a ghost-kitchen wing (say a hot-wing concept and a BBQ-nacho brand) run out of the same physical pit. One menu source of truth, one tablet per location, one dashboard.
Do I have to drop DoorDash and Uber Eats to switch — and how long does onboarding take?
No. Every operator we onboard keeps the marketplaces running for first-time-diner discovery — the Beale Street tourists, the Graceland crowd, the suburban customers ordering for the first time. On Operator + Marketplace ($599/mo), Otter pulls every DoorDash, Uber Eats, and Grubhub order into the same kitchen tablet as your Zay-OS direct orders. Onboarding is fast: most operators are live in under 2 weeks, with no setup fee and month-to-month terms. Your regulars move to direct ordering and stay there; you keep marketplace reach without paying commission on the customers you already own.
Keep reading
BBQ operators →
Built for rib pits, family packs, and catering.
Mexican + Latin operators →
Built for Summer Avenue taquerias.
Nashville ordering →
Tennessee's other great food city.
Also: how it works · integrations · pricing

Built for Memphis. Onboarding now.

Run the free grader to see what your Downtown, Beale Street, Cooper-Young, Overton Square, Summer Avenue, or East Memphis restaurant lost to the marketplaces last month — or jump straight to getting started.

Run the free grader → Get started