◆ BBQ·cuisine grader
BBQ restaurant grader.
Same rubric, your cuisine's patterns.
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.
What BBQ operators tell us first
- Brisket sellouts that hit the pit hours before the marketplace listing updates, turning orders into refunds
- By-the-pound and half/whole-rack menu structures that third-party UIs mangle into wrong orders
- Catering trays, the highest-ticket orders in barbecue, routed through portals that own the customer relationship
- Weekend pit volume where per-order commission stacks on the exact days the smoker is already maxed
BBQ FAQ
How does Zayos handle a brisket sellout?+
One tap 86s the item from the kitchen tablet and it comes off the direct storefront immediately; with the Otter connection the 86 carries to the Uber Eats / DoorDash / Grubhub listings too, so the sellout stops taking orders everywhere at once instead of turning into refunds.
How do barbecue catering trays work?+
Trays route through the catering package builder (brisket by the pound, rib racks, full spreads with sides), and the operator approves each request before payment is captured, so a Friday tray order never lands on a smoker that's already committed. The diner-paid catering fee is 10% of the subtotal; the restaurant keeps 100% of food revenue and tips.
What does Zayos cost for a barbecue restaurant?+
$499/mo per location on the Operator tier, $599/mo with Otter marketplace ingestion, $699/mo on Concierge. No setup fee, month-to-month, and most operators are live in under two weeks.
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