Graders by cuisine.
The scoring rubric is cuisine-agnostic — same five pillars, same dollar coefficients. These pages exist so operators can see how the grader's recovery model applies to their specific cuisine's order patterns.
Lebanese
Lebanese kitchens lean on direct relationships with customers — large catering, mezze platters, repeat lunch orders. Marketplaces strip out the relationship; Zayos rebuilds it.
See Lebanese →Halal
Halal-certified kitchens compete on trust signals — rating, photos, hours, ingredient sourcing — and lose ground to marketplaces that hide those signals behind their own UI.
See Halal →Ghost kitchens
Ghost kitchens run multi-brand off one footprint. The grader scores each brand independently; Zayos lets the operator manage all of them from one tablet.
See Ghost kitchens →Italian
Italian neighborhood spots live on repeat customers. Marketplace dependency turns those regulars into one-time names on a third-party invoice. The grader quantifies what the marketplace is taking.
See Italian →Mediterranean
Mediterranean menus span mezze, kebabs, salads, and grain bowls. Marketplaces flatten that variety into a generic listing; Zayos lets the operator surface every category cleanly.
See Mediterranean →Mexican
Taqueria menus are modifier trees — protein, salsa, toppings, sides on every item — and marketplace UIs mangle them into wrong orders and comped food. Zayos gives the modifier tree a direct surface the kitchen can trust.
See Mexican →Greek
Gyro and souvlaki counters run on lunch volume and repeat locals; family platters carry the weekend. Marketplaces flatten both — your gyro next to everyone else's, platters buried. Direct ordering keeps regulars yours.
See Greek →Indian
Indian kitchens run thalis, tiffin regulars, and a spice-level question on every curry — detail marketplace menus flatten into wrong orders. Zayos keeps heat levels, protein swaps, and catering on one direct surface.
See Indian →Chinese
Chinese takeout lives on combo plates, lunch specials, and volume — thin margins where a 30% marketplace cut decides profit or loss. Party trays and family dinners deserve more than a flattened listing.
See Chinese →Thai
Thai kitchens field a spice-level question on every curry and pad thai, detail that marketplace UIs drop into wrong orders and refunds. Zayos keeps heat scales, protein swaps, and family curry packs on one direct surface.
See Thai →Korean
Korean concepts split in two: KBBQ built for the table, fried chicken built for delivery. Marketplaces tax the delivery-native half on every order; Zayos moves it direct and keeps dine-in fee-free.
See Korean →Japanese
Sushi economics split by channel: omakase and nigiri live at the bar, rolls travel. Marketplaces take the same cut of a $6 California roll as an $18 specialty roll. Zayos moves the roll volume direct, commission-free.
See Japanese →BBQ
Barbecue runs on a pit clock: brisket sells out and every channel has to know it now. Marketplaces lag on 86s and skim catering trays; Zayos syncs sellouts everywhere and keeps trays direct.
See BBQ →