The proof we actually have
Nobody searches “Zayos reviews” to read adjectives. You want to know if it holds up on a Friday rush, if a human answers when it breaks, and if you really keep more money. So here is everything, with links.
A rating you can open yourself. The Google Business Profile “ZayOS-Zayrev” shows 5.0 from 12 reviews. Twelve is a small number and we will not pretend otherwise. It is also the only rating Zayos has, so we send you to the source instead of pasting quotes on our own site where nobody can check them: read the ZayOS-Zayrev reviews on Google.
One restaurant live, with a real number. Naya Grill takes direct orders on Zayos today in Pompano Beach and West Palm Beach, and keeps $48k+ a year that used to leave as marketplace commission, the cut DoorDash, Uber Eats or Grubhub take off each order (15% to 30% base, 25% to 35% blended once fees stack). That $48k+ is the only customer dollar figure we publish, because it is the only one we earned.
Seven storefronts built, ordering opening at launch. Built means the site, menu and checkout are finished. It does not mean orders are flowing, and we will not blur the two:
- Shishka Lebanese Grill · Loyalty, modifiers, catering builder.
- La Vie Mediterranean · Onboarding complete.
- Yummy Grill · 92 items loaded.
- aura · Storefront built.
- Courtyard Cafe · Storefront built.
- Mr. Smoke · 13 locations, one brand hub.
- Yalla Market · Storefront built.
Where Zayos is early, said plainly
Zayos is new. Twelve reviews, one restaurant brand live in production, no decade of case studies. If your rule is “proven vendors only,” we do not clear that bar this year, and you should say no. That is a defensible way to run a restaurant.
What we offer instead is terms that make a short track record survivable. Pricing is published, not quoted: $499, $599 or $699 per location per month, no setup fee, month to month, no contract, no early termination fee. Live in under two weeks, first direct order within a week. If month three disappoints you, you leave, and you take your customer list with you. Numbers on the pricing page, timeline on how it works.
What to ask any ordering vendor before you sign
Use this on us, and on the four other platforms in your inbox. Every question has a right answer and a dodge, and you will hear the difference immediately.
- 01
“Who is live on this right now, and can I call them?”
Not who signed. Who is taking orders today. Ask for a name and a number, then dial it.
- 02
“What does the diner pay, and what do I pay?”
Both numbers, separately, in writing. Ours: the restaurant pays $499, $599 or $699 a month per location, and the diner pays $0.99 pickup, $2.99 delivery, $0 dine-in, 10% catering. The restaurant never pays that fee and keeps 100% of food revenue and tips.
- 03
“Where does the order actually print?”
On the tablet you already watch, or a second one nobody does? Ours route through Otter, the order aggregator most kitchens already run, into the same feed as DoorDash, Uber Eats and Grubhub.
- 04
“Who owns the customer list?”
Can you export every name, phone and order history the day you leave, as a spreadsheet, without asking? If the answer has conditions, the list is not yours.
- 05
“How long am I locked in, and what does it cost to leave?”
Contract length, early termination fee, setup fee. Ours: month to month, none, none. Much of this category is 12 to 36 months.
- 06
“Run the math on MY numbers, not a case study.”
Your ticket average, your monthly orders, your delivery mix. If a vendor will not model your restaurant in front of you, the savings claim is decoration.
Side by side: the commission math is on Zayos vs DoorDash, the plain definition on what is Zayos, and the savings calculator runs your ticket average, not ours.