You already found the customer. Zayos stops you paying an app to introduce you again.
Zayos gives a Los Angeles taqueria its own ordering site, so the customer who found you on Instagram checks out with you instead of inside a marketplace that charges 25 to 35 percent blended for an introduction you already made. Flat $499 to $699 a month per location.
Free. About 60 seconds. No card.
Who actually found the customer who just ordered?
Los Angeles is the most name driven Mexican food market in the country. The quesabirria wave that went national in the late 2010s ran out of LA on Instagram, not out of a marketplace ranking, and it set the pattern: people arrive already knowing what they want and who makes it. There are three ways an order reaches you, and only one of them is worth a commission.
A reel, a line on the sidewalk, a cousin
Somebody saw the birria pull apart on a phone screen, or drove past forty people waiting on a Sunday. They already know the name. They open an app and type it in. The app did no finding, and still takes 25 to 35 percent blended.
A search for your name that lands on a listing
They google the restaurant and the first orderable result is a marketplace page, because there is no site of your own to land on. Same customer, same intent, routed through a toll booth that exists only because the road was missing.
A cold browse inside the app
Somebody new to Highland Park opens DoorDash, taps tacos, and picks from whatever the ranking shows. This is real discovery and it is worth paying a commission for. It is also the smallest of the three after your first year on a block.
A commission is a finder fee. In Los Angeles you are usually paying it on customers your own kitchen, your own line and your own phone camera found.
What is that finder fee worth over a year?
Model one LA taqueria at 500 online orders a month and a $26 average ticket, which is a family taco order with aguas frescas. That is $13,000 of online volume a month. At 28 percent blended, the apps take about $3,640 a month, roughly $43,680 a year, or about $7.28 of every single order.
Zayos Operator plus Marketplace is $599 a month flat, $7,188 a year, which works out to about $1.20 an order at that volume and less at higher volume, because a flat fee divides and a percentage never does.
Modeled from the order count and ticket above, not a customer result. Run it on your own numbers with the free AI report, or read how to stop paying DoorDash commission and Zayos versus Uber Eats.
Why does a marketplace menu flatten what makes your kitchen worth driving to?
Los Angeles does not have a Mexican food scene, it has a dozen regional ones side by side. Oaxacan mole and tlayudas around Koreatown and Pico, Sinaloan mariscos and aguachile, Jalisco style birria, Yucatecan cochinita pibil, Michoacan carnitas, Sonoran flour tortillas, Poblano cemitas. Boyle Heights, East LA, Highland Park, Huntington Park, South Gate and the east Valley each cook differently, and the families doing it have been doing it for generations.
A delivery app files all of that under one word and sorts it by estimated arrival time. Nobody chooses a taqueria that way.
Your own storefront is the only place the specifics can live. Which region the recipe comes from, corn or flour, salsa heat levels as real modifiers, meat by the pound, tortillas by the dozen, and a menu that reads in Spanish and English because a large share of both your customers and your staff prefer one over the other.
In this traffic, is delivery even the right channel?
Usually not, and pretending otherwise is how a good taqueria gets bad reviews for somebody else's driving.
Scheduled pickup beats an optimistic quote
A four mile run from Boyle Heights to Downtown at 5:30pm is not fifteen minutes, whatever the app says when it takes the order. Tacos do not survive that trip and neither does your reputation. Scheduled pickup lets the customer commit to a time from wherever they are stuck, collect without standing in the line, and eat the food the way it left the griddle.
A delivery zone you draw yourself
When you do deliver, you decide how far. Your own site refuses an address outside the zone before checkout, so no driver leaves on a run that loses money. In a city where three miles can mean nine minutes or forty, that control is worth more than a bigger radius.
Late night and Sunday mariscos
After 11pm marketplace driver supply thins out and fees climb, while your own site keeps taking pickup orders from people who are already out. Sunday mariscos is the opposite pattern: a family occasion, big shared orders, its own menu. You schedule each menu to appear only on the days you actually run it, and the change is live immediately.
What is included, and what does the diner pay?
Operator is $499 a month per location: your branded ordering site on your own domain, the full menu with salsa, tortilla and meat modifiers, scheduled pickup, delivery with a zone you draw, the kitchen tablet, and a customer list that belongs to you. Operator plus Marketplace is $599 and adds Otter ingestion so DoorDash, Uber Eats and Grubhub print in the same feed. Concierge is $699 and includes up to five virtual brands out of one kitchen.
All three are per location, month to month, no setup fee, no percentage of any ticket at any volume. The diner pays a flat service fee at checkout, $0.99 pickup, $2.99 delivery, nothing on dine in and 10 percent on catering, and the restaurant keeps 100 percent of food revenue and 100 percent of tips. See the pricing page, the fee breakdown and how it works. Most operators are live in under 2 weeks.
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. Seven more storefronts are built and open ordering at their own launch dates. Zayos is built by Zay Revenue Group, a Fort Lauderdale company.
There is no Los Angeles taqueria on the platform yet. We serve California from South Florida, and we would rather say that than hand you a reference that does not exist.
Questions LA taqueria owners ask.
If the apps bring me orders, why does it matter who found the customer?
How much does that actually add up to?
Delivery in LA is a nightmare. Is this really a delivery product?
My menu is regionally specific. Can the site actually say that?
What about weekend mariscos and the late night trade?
Can it handle quinceanera and party catering?
Do you have a Los Angeles taqueria on the platform I can call?
See what you paid to be introduced to your regulars.
The free report runs your own order count and average ticket against a flat monthly fee, and shows the gap over a year.