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.

According to the National Restaurant Association, 1 in 10 people work in the restaurant industry, making it the second largest employer in the private sector. We’re proud to help support this industry, which supports each of us. And there’s no other industry our friend Garrett Ladd would rather work in. https://lnkd.in/eHA_E7Yw

A lesson our Restaurateur in Residence Scott Youkilis learned the hard way: concept is everything. Decor, menu, branding, logo—it all has to align with your concept.

As a chef and owner, our Restaurateur in Residence Scott Youkilis has opened four award-winning restaurants in San Francisco. Scott knows the most successful restaurateurs err on the side of caution and ensure they have enough capital to reach their break-even point. Here’s his full breakdown of how much money you'll need to get your restaurant from concept to profitability. https://lnkd.in/g7eRgGBp

With SpotOn, Chicago Culinary Kitchen has built an email marketing list with more than 11,000 loyal BBQ fans, expanded its online ordering presence to increase off-premise sales, and found a partner who fuels its growth with flexible tech.

What better way to celebrate #NationalPetDay than by making blankets for shelter pets? Employees in our Chicago and New York City offices used some of their annual volunteer time off to do exactly that. The blankets will be donated to PAWS Chicago and the Animal Care Centers of NYC and will go home with the rescue pets once they’re adopted to make the transition to their new homes easier. We are proud to give employees annual volunteer time off to make a difference in their local communities. 💙💙

The busiest and most profitable holiday of the year for restaurants? Mother’s Day. According to the National Restaurant Association, 45% of consumers plan to eat out or order food online on Mother’s Day. Is your restaurant ready? https://lnkd.in/gfk33B6F

Direct Online Ordering, QR Codes, even kiosks… they’re all ways to make things easier on your front of house, all while giving your guests more ways to give you money. Here’s Bite-Size Advice from Restaurateur in Residence Scott Youkilis on omnichannel ordering, which takes the friction out of the ordering experience.

“SpotOn just works.” With 250,000 square feet of space dedicated to live entertainment, sports, and games, Armory is the biggest bar in St. Louis. To keep up with demand, Armory needs a POS system that gets orders to the kitchen faster and doesn’t keep bartenders staring at a screen. That’s where we come in.

Tech is great for a restaurant. But too much tech? Not so great. Here’s Bite-Size Advice from Restaurateur in Residence Scott Youkilis on managing tech bloat.