You rebuilt downtown Sanford. Zayos stops the apps renting it back to you.
The foot traffic on First Street exists because independent operators put it there. A delivery marketplace did not open a room on a brick street, and it should not be taking a quarter of the ticket from the people who did.
No card. About 60 seconds.
Zayos is commission-free online ordering for Sanford, Florida restaurants. Diners order on your own branded site, you keep 100% of food revenue and tips, and marketplace tickets still land on one kitchen tablet through Otter. Plans start at $499 a month per location, month to month.
Why does a small room downtown lose more per order than a chain on 17-92?
Because commission is a percentage, and a chain on the 17-92 strip is built to absorb one. A forty seat room on First Street or Sanford Avenue is not. It runs a chef driven menu with real food cost, a small crew and a rent line on a historic building. At a 28% blended rate, meaning the base marketplace commission plus delivery, marketing and processing fees stacked on top, a $34 ticket loses $9.52 before anyone touches a pan.
Then there is geography. Downtown Sanford is walkable, people move around it on foot and by golf cart, and parking is thirty seconds from the door. Much of what the apps hand you here is not a delivery at all, it is a customer who was walking in anyway. You paid a delivery percentage for an introduction to your own neighbor.
On Zayos the restaurant pays no percentage on any order. You keep 100% of food revenue and tips, and the diner pays a flat fee at checkout: $0.99 pickup, $2.99 delivery, $0 dine-in, 10% catering.
How do you sell an event night without handing the crowd to an app?
Sanford does not run on flat weekly demand. It runs on a calendar. A street event on First Street, a Saturday market on Magnolia Square, a show letting out, a warm weekend on the Lake Monroe Riverwalk, an Auto Train arrival day. Demand arrives in spikes, and a spike is the exact moment a marketplace is worst for you: promotions push more volume into a kitchen that is already behind, and your only real controls are busy mode and pause.
Direct ordering gives you the controls an operator actually wants on those nights. Open a preorder window so the food is sold before the street fills. Cap how many orders drop into each fifteen minute slot so the pass stays sane. Close your own site while the marketplaces keep running, or the other way round. Then text the list afterwards, because those people are names and phone numbers in your customer book rather than handles owned by an app.
A restaurant that owns its customer list can sell out a Saturday before it starts. A restaurant that rents its customers has to buy them again every single time.
Does this work for a food hall stall, a truck or a brewery kitchen?
Yes, and Sanford has more of those than most towns its size. A stall in a food hall, a kitchen inside a brewery, a truck that parks the same three spots every week: small footprint operations with no room for a 28% haircut. They also share a specific problem, which is that their address is shared or moves, and marketplace listings handle that badly.
A branded ordering site fixes it, because the brand and the menu belong to you and travel with you: pickup windows, a location note on the order, one menu source of truth across every channel. If that is your format, the food truck and small footprint kitchen playbook covers the setup.
Is Zayos live in Sanford today?
No. Zayos is built in Fort Lauderdale by Zay Revenue Group, and the restaurant live and taking orders on it today is Naya Grill, in Pompano Beach and West Palm Beach, which keeps $48k+/yr in commissions that used to leave the business. We have no customers in Sanford, Orlando or anywhere in Central Florida. We are a Fort Lauderdale company that serves this market, and anything else would be a claim you could check and catch.
Seminole County operators are onboarding now. If you want the product explained before anyone talks price, read what is Zayos and how it works.
What does Zayos cost in Sanford?
Operator is $499 a month. Operator + Marketplace, which ingests DoorDash, Uber Eats and Grubhub through Otter, is $599. Concierge is $699 and includes up to 5 virtual brands per kitchen. Per location, per month, month to month, no setup fee. The diner pays the flat service fee. You keep 100% of food revenue and tips.
Full pricing breakdown →Where around Sanford does this cover?
Plus Lake Mary, Longwood, Winter Springs, Oviedo and the rest of Seminole County. One plan covers any location.
What else do Sanford owners ask?
Will I lose the airport and Auto Train visitors if I stop paying the apps?
Can I take preorders for an event night and shut them off when the kitchen is buried?
My food cost is high and my tickets are chef driven. Does flat pricing help me or hurt me?
I already have a website someone built for me. Do I have to throw it out?
Can I be live before the winter season picks up downtown?
Find out what last month's app orders really cost.
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