◆ Japanese·cuisine grader
Japanese restaurant grader.
Same rubric, your cuisine's patterns.
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.
What Japanese operators tell us first
- Specialty-roll margins handed to marketplaces at full commission on every delivery order
- Omakase and chef's-choice items that don't belong on a delivery app listed next to travel-safe rolls
- Sushi photography (the whole sell) controlled on Google but not on third-party menus
- Party platters and boat trays flattened into single-item listings
Japanese FAQ
Does Zayos separate what travels from what doesn't?+
Yes. The direct menu is operator-controlled: travel-safe rolls, nigiri boxes, and bento get the delivery storefront while omakase stays a bar experience. Dine-in orders carry a $0 diner service fee, so the counter side never pays for the delivery side.
How do sushi party platters and catering work?+
Platters and boats route through the catering package builder, and the operator approves each request before payment is captured, so there is no instant-capture on a 200-piece order the bar can't staff. 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 sushi restaurant?+
$499-699/mo per location depending on tier, no setup fee, month-to-month. No per-order commission to Zayos; diners pay a flat $0.99 pickup / $2.99 delivery service fee, and most operators are live in under two weeks.
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