NAYA GRILL
TAKES ORDERS
on Zayos.
Naya Grill is live and taking orders on Zayos in Pompano Beach and West Palm Beach, Florida. Direct ordering, catering and loyalty all run in production. Diners order at nayagrillfl.com, the restaurant keeps 100 percent of food revenue with no commission, and direct plus marketplace orders land on the one Otter tablet the kitchen already runs. Naya Grill was the first restaurant live on Zayos and more restaurants are taking orders on it now, so this page tells you how to verify it yourself instead of handing you a quote.
You are renting your own customers.
Every restaurant on the delivery apps is in the same spot. The marketplaces are the delivery apps. They charge 15 to 30 percent base commission. Stack ads and promo matching on top and operators generally land at 25 to 35 percent blended real cost per order. Those are two different numbers. Always ask which one you are being shown.
The commission is the visible part. The harder part is that the diner is not yours. No email, no phone number, no way to text a slow Tuesday. When the app raises its take rate you have nowhere to move volume, because you never built a second channel.
Six things shipped. All six are live.
The whole scope, as built for both locations. Nothing here is a roadmap item.
Branded direct storefront
Ordering runs on the restaurant name at nayagrillfl.com, not a marketplace page. The order, the email address and the phone number belong to Naya Grill.
Full menu with modifiers
Both locations run their real menu, nested modifiers included. If a platter opens a protein choice that then opens a sauce choice, it has to hold at checkout and print right at the line.
Catering ordering flow
Catering is its own path with its own lead time rules. A Friday tray order cannot be treated like a lunch bowl going out in nine minutes.
Loyalty on the direct channel
Loyalty runs on direct orders, which is the point. The apps do not give a diner a reason to come back to you. They give one to come back to them.
Otter routing to one tablet
Direct and marketplace orders both land on the Otter tablet the kitchen already runs. No second screen, no retraining the line.
Every location, one system
Each location keeps its own hours, delivery zones and availability without the owner maintaining two builds.
Do not take our word. Go press the buttons.
A happy quote proves nothing you could not fake. A storefront you can order from at 9pm on a Saturday proves everything.
- 1 Open nayagrillfl.com on a phone. Judge it the way a diner would, not the way a vendor demo asks you to.
- 2 Switch locations. Confirm hours, delivery zone and item availability actually change with the one you picked.
- 3 Build an order with modifiers. Add a protein, add extras, watch whether price and ticket description stay correct.
- 4 Read the fee line at checkout. The service fee is charged to the diner, not deducted from the restaurant.
- 5 Open the catering path, note the lead time rules.
- 6 Search the Google Business Profile ZayOS-Zayrev. It shows a 5.0 rating, and you can read every review on it.
We do not publish Naya Grill order counts, revenue or growth percentages. Those are the restaurant's numbers, not ours. More brands are live and taking orders alongside Naya: Shishka Lebanese Grill, Farooj Abo Alabed and Juice Time (both Aseer Time Group), Rosto Grill & Cafe, Syrian Shawarma, Courtyard Cafe, Yummy Grill, Vinny's, Socotra Yemeni Coffee & Co, Tacos Arabes, Aker Sweets and more. If a vendor shows you a wall of logos and cannot say which ones take orders today, ask.
The commission model, and where its numbers come from.
The 48,000 dollar figure on this page is a model, not a customer result. Read the basis. It comes from a commission model run at an input of 3,000 orders a month. The 3,000 is the model's input, not any restaurant's order volume. Run it from 3,000 to 12,000 orders a month and you get a modeled 48,000 to more than 300,000 dollars per location per year.
A marketplace order carries 15 to 30 percent base commission, 25 to 35 percent blended. A direct order on Zayos carries none. Every order you move to your own site is the gap between those lines, times your ticket average. Full breakdown in what delivery apps actually take.
One tablet. Same as before.
Most direct ordering projects die at the line, not on the website. You add a channel, it adds a screen, the screen adds a beep, and by the second Friday rush somebody has muted it. The owner concludes direct ordering does not work. What really happened is the kitchen was asked to run two systems at once.
At Naya Grill, direct orders from Zayos and orders from the delivery apps arrive on one Otter tablet, in one queue. Nobody learned a new device. The new channel showed up inside the routine that already existed. See the Zayos Otter integration, or the city pages for Pompano Beach and West Palm Beach.
Flat monthly. No percentage of you.
Per location, per month. Direct ordering on your own branded site.
Per location, per month. Adds the marketplace side into the same setup.
Per location, per month. The hands on tier, run for you.
No setup fee. Month to month, no contract. No commission on food revenue, no revenue share. The checkout service fee is paid by the diner, never the restaurant: 0.99 pickup, 0.99 delivery, zero dine in, 10 percent catering. You keep 100 percent of food revenue, and 100 percent of tips on pickup and dine in. On delivery the tip goes to the driver. Full pricing on Zayos, or compare against the apps on Zayos vs DoorDash.
One note, because owners search it three ways. The product is Zayos. You will also see it written Zayos or Zay OS. Same platform, same company, Zay Revenue Group in Fort Lauderdale.
Is anyone actually using Zayos right now, or is this just a pitch? +
Naya Grill is live on Zayos and open for orders in Pompano Beach and West Palm Beach. Their storefront is nayagrillfl.com. Real diners, real payments, real tickets hitting the kitchen. Not a demo.
Can I see a real store before I sign anything? +
Yes. Open nayagrillfl.com on your phone. Build an order, add modifiers, read the fee line at checkout. Same software you would run, with your name and menu on it.
Do my DoorDash and Uber Eats orders still come through if I run Zayos? +
Yes. At Naya Grill, direct orders and marketplace orders land on one Otter tablet. Otter is an order aggregator, meaning it pulls tickets from several ordering channels into one screen. Cooks keep the workflow they know.
Where does the commission-kept number on this page come from? +
A commission model, not a claim about Naya Grill revenue. The model runs at an input of 3,000 orders a month. At 12,000 orders a month it runs past 300,000 dollars per location per year. Change the order count, the number changes.
What does it cost, and do I pay the fee the diner sees? +
Zayos is 399, 499 or 599 dollars a month per location, no setup fee, month to month, no contract. The service fee is paid by the diner, never by you: 0.99 pickup, 0.99 delivery, zero dine in, 10 percent catering. You keep 100 percent of food revenue, and 100 percent of tips on pickup and dine in. On delivery the tip goes to the driver.
How long until I take my first direct order? +
We get you live in under a week, and most restaurants take their first direct order within two weeks. Menu structure, modifiers, payments, hours, delivery zones and the Otter connection get built for you, not handed to you as a builder.
- See the whole platform on Zayos, or the Pompano Beach page for Zayos.
- Read the Florida guide to commission free online ordering.
- Catering is its own revenue line. See restaurant catering ordering.
- A group running more than one brand: see the Aseer Time Group case study.
Your storefront in under a week.
Look at Naya Grill first. Order something. Then decide whether you keep renting your customers from an app.