◆ Seattle online ordering · Now onboarding

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

Commission-free direct ordering on your own Seattle 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 teriyaki institutions, pho counters, Central District Ethiopian kitchens, and seafood houses carrying the city.

Zay-OS gives Seattle restaurants commission-free online ordering on their own branded website. Third-party apps like DoorDash and Uber Eats charge 20-30% per order, costing a typical independent $48,000 or more per location every year — and Seattle runs some of the heaviest delivery-app usage in the country. 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 Seattle operators.

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Every Seattle food district

Capitol Hill. Ballard. Fremont. The ID.

From Capitol Hill late-night rushes to Ballard seafood houses, U District student volume, dim sum in the International District, and the pho counters of Columbia City — Zay-OS is set up to rank your restaurant in the district diners actually search.

Capitol Hill
Ballard
Fremont
University District
Belltown
West Seattle
Columbia City
International District
Central District
Queen Anne
Wallingford
South Lake Union
Pioneer Square
Beacon Hill
Georgetown
Greenwood

Plus Bellevue, Redmond, and every King County community in the full metro Seattle service area.

Why Seattle

The heaviest delivery-app city in America — paying the heaviest delivery-app tax.

Seattle's food identity was built by independents, and it shows in what the city actually eats. Teriyaki is the defining example — hundreds of family-run counters that turned a fast, affordable rice plate into a civic institution, running exactly the high-frequency, low-ticket math a 25-30% marketplace take punishes worst. The pho shops of Little Saigon and the Rainier corridor down through Columbia City work the same way: regulars ordering the same bowl every week, margin measured in single dollars per ticket. The International District's dim sum rooms and barbecue counters, the Central District's Ethiopian and Eritrean kitchens along the Cherry Street corridor — one of the largest East African restaurant communities in the country — and Ballard's chowder and fish-and-chips houses all share the same profile: beloved, independent, and heavily ordered-from.

Then there is the demand side, and this is what makes Seattle different. Between the South Lake Union tech campuses, a workforce that expenses lunch and orders dinner through an app, and eight months of rain that make delivery the default, Seattle runs some of the highest delivery-app usage in the country. Capitol Hill orders late and often. The University District turns over thousands of small student tickets a week. Fremont and Wallingford households reorder from the same five neighborhood spots on a loop. Across the lake, Bellevue and Redmond add an entire second metro of order-ahead demand. That volume ceiling should be the best thing that ever happened to Seattle's independents — instead, every order routed through a marketplace hands 20-30% of it away.

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 Capitol Hill or South Lake Union kitchen it is far more. Zay-OS flips it: your regulars order direct on your own branded site at zero commission, while DoorDash, Uber Eats, and Grubhub keep bringing first-time diners and route straight into the same kitchen tablet via Otter. In the city with the biggest app-ordering habit in America, moving even your regulars to direct ordering is the single largest margin lever available.

The proof restaurant — the exact playbook Seattle gets

Naya Grill — live in Florida, proving it works.

Zay-OS is not live in Seattle 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 Capitol Hill, Ballard, or Columbia City operator runs on day one — and Seattle's app-native diner base means direct ordering ramps fast once the regulars have a site to reorder from.

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channels routed
Every Seattle cuisine

Teriyaki. Pho. Ethiopian. Seafood.

Seattle's table runs from teriyaki counters and Little Saigon pho to Central District injera, International District dim sum, Ballard chowder, and Capitol Hill izakaya. Zay-OS schema ranks across all of them, and the branded site bends to your menu whether you are a decades-old teriyaki institution or a new Fremont concept.

Seattle teriyaki
Pho + Vietnamese
Ethiopian + Eritrean
Seafood + chowder
Sushi + Japanese
Dim sum + Cantonese
Thai
Korean
Ramen + izakaya
Filipino
Mexican taquerias
Pizza + gastropub
Seattle 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.

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Seattle operator questions

Asked by the Seattle restaurants we are talking to.

Is Zay-OS live in Seattle yet?
Not yet — Zay-OS is now onboarding Seattle 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). Seattle 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 Capitol Hill, Ballard, or Columbia City operator gets on day one.
How much are Seattle restaurants losing to DoorDash and Uber Eats?
Third-party apps take 20-30% per order. A single Seattle location doing 3,000 orders/month at a $28 average ticket pays roughly $21,000/month in marketplace commission at a 25% effective rate — over $250,000 a year off the top. Even a modest teriyaki shop or pho counter pushing 650 orders a month through the apps loses $48,000+/year per location. And because Seattle runs some of the heaviest delivery-app usage in the country, plenty of Capitol Hill and South Lake Union kitchens sit well above those volumes. Direct ordering on Zay-OS puts every one of those dollars back in the operator account.
Does Zay-OS serve Capitol Hill, Ballard, Fremont, and the U District?
Yes — the whole Seattle core is a priority area. Capitol Hill runs late-night, high-frequency, and fiercely loyal to its independents — the exact base that reorders from a branded site in one tap. Ballard and Fremont skew neighborhood-regular, where the same households order weekly and every marketplace order is commission paid on a customer you already own. The University District turns over thousands of small student tickets a week, the volume where a 25-30% take compounds fastest. Zay-OS is set up to rank your restaurant in the specific district diners search.
Do teriyaki shops and pho counters do enough volume for direct ordering to matter?
That is precisely where it matters most. Seattle teriyaki is a hundreds-of-storefronts institution built on fast, affordable, repeatable tickets — and a $14 teriyaki plate paying a 28% marketplace take is a broken model. The pho counters of Little Saigon, Rainier Valley, and Columbia City run the same math: high frequency, tight margins, regulars who order the same bowl every week. High order count is the argument for direct ordering, not against it — the more orders you push, the more commission you are handing to the apps every single month.
What about Ethiopian and Eritrean restaurants in the Central District?
Yes. Seattle is home to one of the largest Ethiopian and Eritrean communities in the United States, and the Central District and Cherry Street corridor carry some of the best East African kitchens in the country. These are exactly the independent, community-anchored operators the marketplaces squeeze hardest — combination platters and injera orders travel well, reorder constantly, and lose real margin to a 25% take. A branded direct-ordering site with a CRM-driven repeat base keeps that money in the kitchen, while the marketplaces keep bringing first-time diners.
Seattle diners already live in the delivery apps — will they really switch to ordering direct?
Seattle runs some of the highest delivery-app usage in the country — rainy seasons, a dense tech workforce, and an order-ahead habit that predates the apps. That ceiling is the opportunity, not the obstacle: the demand already exists, it is just being taxed. Regulars do not need DoorDash to find a restaurant they already love — they need a faster way to reorder from it. A branded site with saved orders, one-tap reorder, and CRM messaging converts the customers you already own to commission-free direct orders, while the marketplaces keep doing what they are good at: first-time discovery.
What if I run multiple Seattle 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 Seattle setup: one Concierge plan covering a Capitol Hill flagship, a Ballard second location, and a ghost-kitchen wing (say a teriyaki concept and a wing brand) run out of the same physical kitchen. One menu source of truth, one tablet per location, one dashboard.
Do I have to drop DoorDash and Uber Eats to switch?
No. Every operator we onboard keeps the marketplaces running for first-time-diner discovery — the tourists working through Pike Place, the new-to-town tech hires, the Bellevue and Redmond customers ordering across the lake 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. Your regulars move to direct ordering and stay there; you keep marketplace reach without paying commission on the customers you already own.
Keep reading
Chinese + dim sum operators →
Built for International District kitchens.
Ghost kitchens + virtual brands →
For Seattle's delivery-first operators.
Cafés + coffee shops →
Order-ahead for America's coffee capital.
Also: how it works · integrations · pricing

Built for Seattle. Onboarding now.

Run the free grader to see what your Capitol Hill, Ballard, Fremont, U District, West Seattle, or Columbia City restaurant lost to the marketplaces last month — or jump straight to getting started.

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