We're not a Silicon Valley startup with restaurant advisors on retainer. We built version one in a kitchen during a Friday rush, watched the line cook ignore the screen because we put the buttons in the wrong place, and rebuilt it the next morning. Then again. Then again.
Independent restaurants are some of the toughest businesses on earth. The margins are thin. The hours are brutal. The only way most of them survive is by being essential to a neighborhood. And then DoorDash shows up and takes 30%.
The pitch is always the same: “we'll bring you orders.” What they don't say is: “we'll own the relationship, market against you, train your customers to come to us instead, and take a cut on every order forever.”
Restaurants that try to fix this end up duct-taping a half-dozen tools together, a Squarespace site, a Stripe link, a separate kitchen tablet, a Mailchimp account for marketing they never actually run. None of it talks to each other. The owner stays up until midnight reconciling spreadsheets.
Zayos is the integrated alternative. Direct ordering site, marketplace ingestion, kitchen tablet, customer database, AI-everything, one product, one login, one bill. Built so an operator can run it themselves OR hand the whole thing to us on the concierge tier.
We're not trying to disrupt restaurants. We're trying to put more money in operators' bank accounts. That's it.
Started Zay Revenue Group after watching independents get squeezed by marketplaces and tech vendors selling them the wrong tools. South Florida-based. Direct line: 321-666-1102.
Senior fullstack engineer · Restaurant ops specialist · Customer success manager. We pay above-market for South Florida and we're a small team, every hire materially shapes the product.
See open roles →We're a Florida LLC (Zay Revenue Group LLC), legally based in Fort Lauderdale. Funded by founders + revenue. Independent. Not VC-backed yet, and proud of it.
We measure ourselves by what hits operator bank accounts. Not user counts. Not engagement minutes. Not signups. The math we share in our pricing page is the math we hold ourselves to.
Press / partnerships: abdallah@zayrev.com · For an emergency on a live tenant, your concierge success manager has a direct phone number on file. Concierge tier customers also have a private Slack channel.
We're a small team. Every hire shifts the product noticeably, so we take it seriously. If you have real operator experience or you've shipped at a restaurant tech company before, we want to hear from you even if we're not listing the role today.
Pitch yourself directly: abdallah@zayrev.com. Subject line “I want to work on Zayos”. No cover letter required, tell us what you've shipped and what you'd ship at Zayos.