How Restaurants Can Handle the Spotlight Surge
Win a culinary award? Land on that coveted best-of list? Here’s how to translate excitement into profit margins and keep standards high, with expert advice from R Town Pizza in Reno, Nevada.
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8 Steps to a Profitable Beverage Program
High-margin alcohol sales are shrinking. Here's how to maintain profits when guests buy less alcohol (and they are).
Report: The Bar Isn't Dead
SpotOn Reports on How Independent Restaurants are Bringing Life Back to Beverage Programs
Hospitality Without the Chaos: The Labor Levers That Protect Margin and Your Guest Experience
Last-minute schedule changes, overtime creep, punch errors, and payroll rework all quietly eat into your margins. Don’t treat them as separate fires. Here's how to treat them as a system that needs guardrails.
AI for Restaurants: An Operator-First Vision That Quietly Lifts Profit
Restaurant AI should be intuitive for teams, complementary to the guest experience and impactful on your bottom line. That’s the bar.
Built in the Bay: Where to Eat & Drink in San Francisco during Super Bowl LX Week
Celebrate Super Bowl LX weekend in San Francisco with SpotOn's Built in the Bay guide. Find where to eat and drink at iconic spots like Palm House, Tacolicious, and Slanted Door. Plus, info on Guy Fieri's Flavortown Tailgate and recipes for your home party.
