At SpotOn, we live and breathe local businesses. Restaurants, retail stores, and sports & entertainment venues are where people gather and make their livelihood. But local businesses aren’t sustained by magic. It takes hard work.
How do we know? We’ve been there. SpotOn employees have been small business owners, general managers, servers, hawkers, and store clerks. We’ve kneaded dough at 4 am, created cost-effective menus, and dealt with a rapidly changing business landscape. 75% of SpotOn employees have previously worked in a restaurant—of those employees, 50% have front-of-house experience, 25% have back-of-house experience, and 30% have management or ownership experience.
"Everyone at SpotOn speaks restaurant.
Whether they're a former restaurateur or they've been on the periphery of restaurants for many years, they understand restaurant owners and what's important to us.
SpotOn operates with a sense of urgency—just as we would inside the restaurant."
– JB Balingit, Owner, The Hideout Kitchen
The people who answer support calls, implement your point-of-sale, and design your technology have been in your shoes. We’re speaking from experience.
Alongside experience, there’s no shortage of empathy, problem-solving, and grit in our employees' toolbox. Meet some of the people using their restaurant, retail, and sports & entertainment experience to help ensure the success of SpotOn clients.
- How Steve Rolles went from matzo balls to mentoring with Wolfgang Puck
- Chief Innovation Officer Doron Friedman's journey from café to co-founder
- Aimee Guthinger speaks small business and changing with the times
- Charlie Sandham makes miracles and tech happen
- Jack Copus adapts to every challenge
- Germain Huval counteracts chaos
- Dan Torres' early mornings and passion for local business
- Rebecca Linden is the anti-Martha Stewart
- Alexondra Gibson makes the team work
- Jewell Walker hones his listening skills
- Paul Vara and Jim Seibert pair oysters with restaurant tech
- Saige Hyde handles the heat
- Matthew Cook lives up to his name
- Courtney Mitchell went from pastry chef to restaurant operations hero
- Scott Youkilis shares some bite-size advice
- Greg Svitenko reminisces on bartender days of yore
