SpotOn

Patio season is one of the biggest revenue opportunities and one of the hardest to execute well. More covers means more steps, longer waitlists, and more chances for service to slip. Here's how operators are setting up their systems before the rush hits — from managing the waitlist to turning first-time patio guests into year-round regulars. 👉 Full guide in the comments. #RestaurantOperators #PatioSeason #OutdoorDining #RestaurantTech

Mark Coxwell didn't set out to open a restaurant. He just loved fire — and at 18, caught the barbecue bug. That fascination eventually became Butcher Paper BBQ in Opelika, Alabama. Now he's running a six-day-a-week operation, cutting his COGS by 9% with SpotOn Profit Assist, and growing online sales by 20%. For Mark, scaling isn't about getting bigger. It's about making the most of every single day.

Before Don was an Area Sales Manager at SpotOn, he was busing tables at 15, working every role in between, and eventually running a restaurant as a GM. That experience doesn't leave you. And for Don, it's exactly what drives how he shows up for his clients every day. #HospitalityIndustry #RestaurantTech

Our CMO is putting into words what a lot of restaurant owners and operators are thinking right now.

Big integration news! This means your marketing and your POS are speaking the same language: more orders, less friction, better data. Excited to be in this with Popmenu 💙 💪

Michelin-recommended. James Beard nominated. And still just two chefs trying to run a restaurant. The accolades don't change what it actually takes to build and sustain a restaurant — Parnass Savang and Rod Lassiter know that better than most. Watch how they're using SpotOn to grow Talat Market without losing what makes it theirs.

Every guest at the table deserves an elevated experience. Talat Market in Atlanta does exactly that with one of the most thoughtful non-alcoholic cocktail menus we've come across — proof that a great NA menu isn't a nice-to-have, it's hospitality. Thinking about building out your own? We've got a resource for that. Link in comments.

The best product feedback comes from the people actually using it. At Yes Chef Food Fest chefs and restaurant operators used SpotOn for the first time — and walked away ready to switch. "It's kind of a no brainer. You never want to put it down. There's your decision."

Being the official restaurant technology partner of the Yes Chef Food Fest was an honor. Seeing our technology help guests move through the line quickly — and keep the hardworking people behind the counter out of the weeds — is exactly why we do what we do. We knew it was going to be a long, busy day, so we wanted to create something to help the chefs get some well-deserved R&R in between shifts. So we built the SpotOn Service Club — a dedicated lounge to rest, recharge, and feel taken care of for a moment. Thank you to Jack for the tour, and to every hospitality pro who showed up and gave it their all. 🙏