SpotOn

SpotOn Technology that works the way you work. We believe great tech and support from real people can make the difference between success and failure.

Whether you need easy payment processing for your small business or a fully-integrated restaurant management system, we work with you to build software and payment technology tailored to the way you do business. And we actually give a sh*t about helping you succeed.

06/16/2026

We stopped by for South x Second City — ' James Beard Awards weekend celebration benefitting our partner, .

Incredible food from Team Monteverde and chefs , , and . An event so good it literally spilled out onto the street.

06/15/2026

Family businesses are built on relationships.

That's why when Le'Roy Patterson talks about SpotOn, he doesn't start with features. He starts with people.

06/12/2026

Carmen has spent years in hospitality. What it taught her most: you never know what someone is carrying when they walk through the door.

She brought that with her to SpotOn — and it shows up in how she shows up every single day.

Life is hard. Be kind. 🤝

06/09/2026

Avize was just named one of the 50 best restaurants in North America — and part of what sets them apart is how they think about every guest at the table.

Taurean, co-founder, beverage director & James Beard Award Semifinalist, has a simple rule: never ask why someone isn't drinking. Just make sure they have options that are thoughtful, delicious, and worth the price.

The non-alcoholic space has come a long way in a short time. Watch Taurean break it down. 🎥

06/05/2026

Episode 2 of The YoukiLIST is here — and Scott Youkilis, SpotOn's Restaurateur in Residence, is in East Atlanta Village at Gaja Korean Bar.

Late night Korean food. Cold Cass and a Soju. The kind of place the industry calls home after a long shift. Watch the full episode. 👇

06/04/2026

Rickey Booker started Breakfast Brothers with a little trailer and a lot of food culture. He was doing all the cooking himself — which meant he didn't have the time to see what was really going on in his business.

Now he's running multiple locations, his GMs are tracking performance, and Sundays are hitting $15K — with the right technology powering the operation behind the scenes.

His role looks a lot different these days. But walk into any Breakfast Brothers and you'll still feel exactly what he built from day one. The vibe, the culture, the food. Almost as good as when he was cooking it himself. 😛

Watch Rickey's full story.

06/03/2026

Every great operator has two chapters: the one where you're doing everything yourself, and the one where you build a team that can do it without you.

Rickey Booker of Breakfast Brothers is in chapter two — and he's got the right partners helping him write it.

Full Story drops tomorrow.

06/02/2026

Talat Market runs fast. The technology has to keep up. 👇

"I had multiple staff the same day we installed SpotOn — they're like, 'I actually like this better. It's more fluid. It's easier to navigate.'"

When operators can focus on the dining experience instead of the technology, that's the whole point. 🙏

05/29/2026

Some events feel like a conference. This one feels like a community. 🙌 Proud to be at The Utility Show in Chicago last week alongside the Independent Restaurant Coalition for a conversation that really matters — why independent doesn't mean alone.

05/28/2026

The table that needs to be split 14 ways. The printer that only jams during a rush. The host stand on a Saturday at 7pm. We asked our team what haunts them. Turns out restaurant trauma lives forever. 😰

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