Your best order is a tray, not a burrito. Zayos prices it that way.
Zayos is commission free online ordering on an Oldsmar restaurant's own website, built for weekday lunch and office catering rather than Friday night delivery. Catering carries a 10 percent fee paid by the diner, never the restaurant. Plans run $499 to $699 a month per location.
Free. About 60 seconds. No card.
Where does an Oldsmar restaurant actually make its money?
Not on Friday night delivery. Oldsmar is a jobs town at the top of Old Tampa Bay, laid out around Tampa Road and Race Track Road, with office and light industrial parks that put thousands of people at desks and benches inside a few square miles. It is not a beach town, not a tourist town and not a nightlife district. The revenue lives in a ninety minute lunch window and in the catering order that feeds a meeting.
Every major delivery app is engineered for the opposite pattern: one person, one meal, at home, at night, right now. That mismatch is why the commission stings here in a specific way. You are paying a dinner delivery price on a lunch pickup business, and paying the same percentage on the single largest ticket you will write all quarter.
A marketplace charges the same percentage on a $600 office tray that it charges on a $16 sandwich, and only one of those was expensive to earn.
11:30 to 1:00, and then nothing
The business parks off Race Track Road and Commerce Boulevard empty out into a ninety minute window. Same faces, same week, same order. It is the most predictable revenue in town and the most punishing to execute.
The Thursday tray that pays the rent
A training day, a client lunch, a quarterly meeting. One order, one drop, one invoice, ten to fifty times a normal ticket. This is where a percentage does the most damage per order.
Families, ball fields and the flea market
The residential side of Oldsmar, plus the sports complex crowd and the weekend market traffic. Steady, local, and mostly pickup, because home is five minutes away.
What does a percentage do to a $600 office tray?
One order, two channels, same food. This is the clearest number on the page, so it is worth reading twice.
$600 order at a 28 percent blended cost. The restaurant absorbs it, and the office manager never sees a fee.
The restaurant keeps 100 percent of the food revenue. The person ordering pays a 10 percent catering service fee, $60, at checkout.
- Difference on one $600 tray, about $168
- Two trays a week, about $17,500 a year
- Four trays a week, about $34,900 a year
- Zayos Operator = $499 a month, $5,988 a year, flat
A model from the ticket size and blended rate above, not a customer result. Run it on your own catering log with the free AI report or the calculator.
And the apps cannot really take the order anyway
An office manager placing a recurring lunch needs things a delivery listing does not have: an account with billing saved, a purchase order number, a drop at 11:45 for a noon meeting rather than a thirty minute window, pan sizing by headcount, dietary flags printed on the kitchen ticket, and a lead time gate so a fifty person order cannot arrive with four hours notice. That is the catering flow, and it is a different product from delivery.
How do I stop the 11:30 rush from cooking me?
Move the order earlier than the appetite. An office worker will place a 9:40am order for an 11:50am pickup without thinking about it, because they are already at a desk with a phone in their hand. That single habit turns a ninety minute crush into a morning of prep with known quantities, and it is only possible on a channel where you control the pickup slots.
On your own site you publish the slots, cap how many orders land in each one, quote a ready time you can actually hit, and mark an item unavailable the second it runs out. Repeat is the other half. Once someone has ordered twice, their usual is one tap, which matters enormously in a market where the same person eats near their desk four days a week. A QR code at the counter and on the takeout bag is usually all it takes to move an office regular off the app.
A lunch business does not need faster service. It needs the order placed two hours before the customer is hungry.
Does sitting on the county line help or hurt?
It helps, as long as you own the radius. Oldsmar sits at the north end of Old Tampa Bay with Pinellas on one side and Hillsborough on the other. A kitchen here can reach East Lake and Safety Harbor to the south, Palm Harbor to the west, and Westchase and Citrus Park across the line, a draw most Pinellas restaurants do not have. The catch is that a marketplace draws its delivery zone around courier supply, not around your customers, and county edges are exactly where those zones get thin.
Direct ordering puts the line back where you want it. You set your own delivery radius, you decide which runs are worth doing yourself, and you keep marketplace listings on for the discovery you still want. Operator + Marketplace ingests DoorDash, Uber Eats and Grubhub into the same kitchen tablet via Otter, so the line reads one queue no matter which side of the county a ticket came from.
What does Zayos cost in Oldsmar?
Operator is $499 a month per location and covers the branded ordering site on your own domain, the menu with modifiers, scheduled pickup and delivery with your own radius, the kitchen tablet and the customer list. Operator + Marketplace is $599 and adds Otter ingestion. Concierge is $699 and adds up to five virtual brands from one kitchen, which suits an operator running a lunch counter and a separate catering brand out of the same line.
Month to month, no setup fee, no commission. The diner pays $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 tips. Detail on the pricing page, the corporate flow in the catering playbook, and the counter flow in the cafe playbook.
Who builds Zayos, and who is live on it?
Zayos is built by Zay Revenue Group, a Fort Lauderdale company. No Oldsmar restaurant is live on it yet. The restaurant live and taking orders today is Naya Grill, at its Pompano Beach and West Palm Beach locations, which keeps $48k+/yr that used to leave as marketplace commission. Seven more storefronts are built and open ordering at their own launch dates.
We serve this market from South Florida and we would rather say so than dress up a case study. What we commit to is the build: most operators are live in under 2 weeks and take a first direct order inside the first week. Start with what Zayos is, or how it works for the onboarding order.
Questions Oldsmar owners ask.
Why are delivery apps a bad fit for an Oldsmar restaurant?
What does a percentage do to a $600 catering order?
Can a delivery app even take a proper corporate catering order?
How do I survive the 11:30 lunch compression?
Oldsmar sits on the county line. Does that hurt my delivery reach?
Is an Oldsmar restaurant live on Zayos today?
Add up what the trays cost you last year.
The free report reads your real numbers and separates the lunch tickets from the catering orders that carried the same percentage.