Lebanese.
On your domain.
Naya Grill in Fort Lauderdale and La Vie Mediterranean both run on Zay-OS today. Direct ordering on nayagrillfl.com (and lavie's domain), Otter tablet for direct + DoorDash + Uber Eats, customer book that knows who's a fattoush regular and who's a mezze platter regular.
See the demo →"47 direct orders, 31 from DoorDash, 22 from Uber Eats. They all hit the same tablet. My staff didn't know which was which until they read the ticket header."
— Operator quote, paraphrased from the Zay-OS product brief
Who runs Zay-OS today?+
Naya Grill in Fort Lauderdale, FL and La Vie Mediterranean. Both are running direct online ordering as a strategic priority, not a side experiment. Both shifted from running on Uber Eats + DoorDash + Grubhub commissions to keeping their best customers in their own customer book.
Why do Lebanese / Mediterranean restaurants benefit specifically?+
Three reasons. First, this segment has high marketplace fee exposure — typical ticket sizes ($25-40) hit the worst commission slabs. Second, this segment has high repeat-customer density — once someone falls in love with your fattoush, they're a 1.7× repeat-rate customer. Third, the menu length (mezze, mains, sides, desserts) needs proper categorization + allergen tags + photo upload, all of which Zay-OS handles natively.
Can I import my existing menu PDF?+
Yes. Drop the PDF (or paste a public URL); Claude parses it into the Zay-OS data model — categories, items, modifier groups, dietary flags, allergens, photos if you upload them — in about 20 seconds. You review, edit, publish.
Will my Uber Eats and DoorDash orders still come in?+
Yes. Zay-OS pulls them in through Otter, so they land on the same kitchen tablet as direct orders. You don't lose marketplace volume; you reduce your marketplace dependency over time as more customers learn your direct site.
Do you handle catering separately?+
Yes. Zay-OS has a dedicated catering pipeline: quote-to-order conversion, accept-by-link customer flow, and the customer book tracks high-LTV catering customers separately from regular diners.