SpotOn

Hospitality is built into everything we do, and every product we make. The secret ingredient? Great people, of course. People with experience rooted deeply in the restaurant industry—who understand the grind and personal toll of running a restaurant but continue to show up every day to create a great experience for their customers. In other words, people who actually give a sh*t.

Tattoos tell stories. What’s yours?

Think of your favorite bar or restaurant – what stands out? We’re confident a warm and welcoming staff play a big role. We know that’s the case at Pittsburgh’s Monterey Pub, where the staff has turned the bar into the “third place” for a small army’s worth of regulars. We’re proud to return the favor with quick, reliable, and local customer service.

According to a Gallup poll, the average guest will only look at your menu for 109 seconds. That's it. Menu engineering done right will guarantee your most popular and profitable items are front and center—and everything else is on the back burner. We partner with MarginEdge to make sure you have all the data you need to make the right decision, and in real time. https://lnkd.in/gZF3kRJr

Most restaurant owners are in the business of serving others and creating a memorable experience. They're not price gougers trying to overcharge regular people. Here’s Restaurateur in Residence Scott Youkilis’s look at the business dynamics that impact menu pricing. https://lnkd.in/gfV2YrF2

Savanna Parks worked in bars and restaurants before joining SpotOn, and has installed our hardware up and down the West Coast. She’s no stranger to the industry. Still, she was inspired while recently completing an install at SUR Restaurant and Lounge in Los Angeles. Twenty-five years later, there was one of SUR’s original owners, getting a crash course in the SpotOn point-of-sale, caring just as much now as he did decades ago on opening day. It’s that level of passion and commitment from operators that compels Savanna and our implementation team to go above and beyond – in-person – for our clients. 💙💙 https://lnkd.in/gi_PKRfJ

Operators know all too well that there’s a delicate balance between employee satisfaction and fiscal responsibility. Let’s work through it together: please join our National Restaurant Association discussion next Thursday with industry leaders Trey Dyer and Emma Blecker, who will share labor insights and strategies. https://lnkd.in/gEGizZzB

You need more than just fast transactions to speed up service and increase revenue in a counter-service restaurant. You need a point-of-sale that’s also really easy to use. Because that makes the people who use it faster, too.

Whether it’s your point-of-sale or your ice machine—you need people you can trust standing behind the technology you depend on every day. Our (award-winning) customer support always gets you back to running your restaurant as fast as humanly possible. So you can work on solving the real problems.

“Everyone at SpotOn speaks restaurant.” We know chefs like JB Balingit open restaurants because they love food and hospitality - not so they can familiarize themselves with POS systems. That’s where our focus on support with a team of hospitality industry veterans comes in.