Nobody discovers a pizzeria twice. Zayos stops you paying a finder's fee every Friday.
Zayos gives a Tampa pizzeria commission free ordering on its own domain for a flat $499, $599 or $699 a month per location. There is no percentage of any ticket. The diner pays $0.99 pickup or $2.99 delivery, and the restaurant keeps 100 percent of food revenue and tips.
Free. About 60 seconds. No card.
Why is a pizzeria the most expensive kind of restaurant to run through a delivery app?
Not because the ticket is small. Because the customer comes back. A sushi place might see a household four times a year and a pizzeria sees the same household four times a month, and the marketplaces charge full commission on visit forty as happily as on visit one. Their fee is priced as customer acquisition, but a pizzeria acquires almost nobody after the first year in a neighborhood.
A commission is a finder's fee, and a pizzeria pays it over and over for a customer who was found years ago.
Tampa makes that worse than most markets, because the growth is in households rather than in tourists. Riverview, Brandon, Wesley Chapel, Apollo Beach and the rest of the eastern Hillsborough build out are full of new families who pick one pizza place and keep it. That is the best customer in the restaurant business, and routing them through DoorDash for the next ten years is the single most expensive habit an owner can keep.
What do the four options actually cost on the same month of orders?
One modeled Tampa pizzeria: 250 online orders a month at a $34 average ticket, which is $8,500 of online volume. A large pie, wings and a two liter. Same month, four different cost shapes.
| Option | Cost shape | This month | Who owns the diner |
|---|---|---|---|
| DoorDash, Uber Eats or Grubhub 15 to 30 percent base commission, 25 to 35 percent blended once delivery, in app marketing and processing stack. Modeled here at 28 percent, the midpoint of the blended range. | Percentage of every ticket | ~$2,380 about $28,560 a year | The app owns the diner |
| Slice Reported at $250 to $650 a month per location, plus 2.9 percent and $0.30 on direct orders, which is about $322 on this volume. Pizza only, and Slice does not ingest DoorDash, Uber Eats or Grubhub onto one tablet. | Monthly plan plus card processing | ~$572 to $972 about $6,860 to $11,660 a year | Diner is a Slice app user |
| Toast Digital Storefront Point of Sale from $69 a month, online ordering module reported near $75, online processing reported near 3.5 percent and $0.15, which is about $335 here. Contracts are reported at one to three years. | POS plan plus module plus processing | ~$479 plus hardware about $5,750 a year, before hardware | You own the diner |
| Zayos Operator + Marketplace Your own domain, menu with modifiers, delivery radius you set, one kitchen tablet, and Otter ingestion so app tickets land in the same feed. The diner pays $0.99 pickup or $2.99 delivery at checkout. You keep 100 percent of food revenue and tips. | Flat monthly fee, no commission | $599 $7,188 a year, at any order count | You own the diner |
Modeled from the order count and ticket size above, not a customer result. Slice and Toast figures are the reported prices we cite and source on our own comparison pages, Zayos versus Slice and what Toast online ordering costs, and neither company publishes every line of its pricing. The marketplace row uses 28 percent, the midpoint of the 25 to 35 percent blended range. Run it on your own numbers with the free AI report.
If I take delivery back, how do I stop the twelve mile order I cannot make money on?
By drawing the radius yourself. On your own Zayos site you set how far you deliver and the site refuses addresses outside it before the diner ever reaches checkout, so no driver leaves the shop on a run that loses money. That control is worth more in Tampa than in a flat grid city, because the bay is in the middle of the metro. A five mile radius from Davis Islands and a five mile radius from Westchase describe completely different drives, and anything that crosses the Howard Frankland or the Gandy at 6pm is not a fifteen minute delivery no matter what a map says.
A pizzeria does not need a bigger delivery zone, it needs a delivery zone where the pizza is still hot on arrival.
What happens on the weeks Tampa orders three times its normal pizza?
Tampa Bay has more of those weeks than most metros, and they are the ones that decide your year.
Game nights
The Buccaneers fill Raymond James Stadium about nine times a season and the Lightning play more than forty home dates at Amalie Arena. Neither of those is a restaurant crowd for most pizzerias, it is a delivery crowd, because the households not at the game are ordering in around a kickoff. That spike arrives inside a 45 minute window and then stops. Timed pickup and scheduled orders let people commit before the window instead of during it, which is the difference between a full oven and a stack of tickets nobody can promise a time on.
Named storm weeks
Hurricane season runs June through November, and Tampa Bay learned in 2024 with Helene and then Milton how fast a normal week turns into a closure. The pattern for a pizzeria is consistent: a hard surge two days before landfall while people stock up and stop cooking, a full stop during the storm, then a second surge afterward from households with no power and a freezer they cannot open. Marketplace delivery gets suspended on the platform's schedule and driver supply thins out before that. Your own site does not, so you decide whether to run pickup only, shorten the menu to what the coolers can carry, or shut off ordering entirely. The change is live the moment you make it.
School and team season
Hillsborough County runs one of the largest school districts in the country, and team dinners, banquets and end of season parties are a real revenue line for a neighborhood pizzeria between August and May. Those are catering orders, not delivery orders, and they carry a 10 percent fee paid by the guest rather than a marketplace percentage paid by you.
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 crust, size, half and half and topping modifiers, pickup and delivery with a radius you set, the kitchen tablet, and a customer list that belongs to you. Operator + 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 commission 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 for the build timeline.
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, and we serve Tampa from South Florida rather than from an office in Hyde Park.
There is no Tampa pizzeria on the platform yet. We would rather tell you that than hand you a reference that does not exist.
Questions Tampa pizzeria owners ask.
Should a Tampa pizzeria drop the delivery apps entirely?
How is Zayos different from Slice for a pizzeria?
Can the menu handle half and half, well done, and a build your own?
What happens to online orders during a hurricane week?
Is $599 a month worth it if I only do 250 online orders?
How fast can a Tampa pizzeria be live on Zayos?
Do you have a Tampa pizzeria on the platform I can call?
Find out what Friday 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.