Built for restaurateurs, by restaurateurs.
SpotOn’s Restaurant Advisory Council provides industry insight into products designed to drive restaurant efficiency and revenue through an incredible customer experience. Composed of highly respected restaurant owners and operators, SpotOn’s Restaurant Advisory Board lends their expertise spanning from award-winning fine dining restaurants to plant-based drive thrus, and everything in between. Offering their guidance and feedback, these individuals help us to continually provide you with the smartest tools to run your business.
With accolades including James Beard Foundation “Who’s Who of Food & Beverage” inductee, Bon Appétit Chef of the Year and the International Food and Beverage Forum’s Restaurateur of the Year, award-winning chef and restaurateur Michael Mina continues to dazzle the culinary world with bold dining concepts that have contributed to San Francisco’s reputation as a world-class epicurean destination and made him an integral part of the dining scene across the country. His culinary and business vision led to the founding of his company, MINA Group, with partner Andre Agassi in 2002. Under the auspices of MINA Group, he has opened over 45 operations across the United States and Dubai.
Former Major League Baseball player that hated the short hops in baseball but loved the hops of craft beer, Kevin Youkilis’ vision to open Loma Brewing Company came from the perks of traveling across the country and exploring breweries while playing baseball. If you ever saw him play, you can understand why he needed a beer after a game to taper the adrenaline. Once he stopped playing baseball professionally, he wanted to find business ventures that consumed his passion to work and to be on a team. He is currently opening up a coffee roasting facility, Loma Coffee Company, in Portland, OR.
Brent Bolthouse is the founder of The Bungalow Hospitality Group, a collective with a deep history in Southern California and a portfolio that currently includes The Bungalow flagship location in Santa Monica and its sister property in Huntington Beach, along with a forthcoming Long Beach location. As an entrepreneur, hospitality maven, and event producer with 30 years of experience, Bolthouse virtually invented today’s nightlife scene with the development and opening of some of the hottest nightclubs, supper clubs, restaurants, lounges and bars across Southern California. In addition to his current work, he continues to support a number of charitable initiatives including the Los Angeles LGBT Center’s An Evening with Women, the Anti Recidivism Coalition, Baby2Baby and more.
Adam Synder is Managing Partner at Hat Trick Hospitality which has established four popular venues in San Francisco including Redford, The Brixton, Sabrosa, and the group’s latest endeavour, Rambler, in partnership with Viceroy Hotel Group & Hotel Zeppelin. He began his career in the nightlife industry while studying at the University of San Francisco. Working in some of the area’s most popular establishments, Synder developed a deep knowledge of what truly makes venues attractive to the consumer. Over the years, Synder has also owned and managed multiple successful ventures in Las Vegas, Impala and San Francisco.
Matthew Kenney is one of the world’s first leading chefs at the forefront of plant based cuisine, an author of 12 cookbooks and a best-selling memoir, a culinary educator, and CEO of Matthew Kenney Cuisine, a multifaceted lifestyle company specializing in plant-based cuisine throughout several unique markets. Kenney graduated from the French Culinary Institute and has earned several awards, including being named one of America’s Best New Chefs by Food and Wine Magazine and was twice nominated as a Rising Star Chef in America by the James Beard Foundation. Currently, Kenney has 28 restaurants operating throughout 15 international cities spanning 5 continents, including PLANT CITY, the world’s first plant-based food hall.
Ray Villaman is currently the President and owner of Tahoe Restaurant Group, including Base Camp Pizza, which was recently named one of the top 25 pizzerias in the country by USA Today. Ray is a veteran restaurant executive with over 200 restaurant openings with multiple brands, and is a sought after leader in the restaurant industry. In addition to being a board member of the California Restaurant Association, Ray is on the advisory board of four companies focused on the restaurant vertical. Ray is a previous board member with United Enterprise Fund (NYC), specializing in restaurant franchise investments, and has assisted with deal flow and due diligence, as well as deal structure/financing for numerous investments. He has spoken to national audiences in major metropolitan areas across the nation, including as the keynote speaker at the Restaurant Leadership Conference in 2011.
Aimée Carolina Pumarejo Diaz is the Co-Founder and Senior Vice President of Hector’s Restaurants, Inc., Modesto Trattoria, LLC., and Salsas on the Square LLC. Like many small business owners, her roles are as equally diverse as they are significant. Aimée takes a long-term vision for each location including branding, aesthetic and structural up-fits, human resources, and technological upgrades. Her goal is to harmoniously lead coworkers and guests to a safe, memorable, and pleasurable experience. Aimée’s greatest contribution to the Diaz Restaurant Group is her keen understanding of the strategic intersection between expectation and execution. She focuses on trends in hospitality – locally and globally - and is on the forefront of creating them as a reality. Asheville is recognized as one of our nation’s top food destinations. The Diaz’s vision has pioneered a leading role in keeping Asheville's independent, chef-led food scene on the map for decades. Aimée’s presence in the Asheville community is well established. She is a recognized face in Sunday school and on athletic fields with her four boys.
An industry veteran, Matthew Blair has spent more than 25 years in the restaurant business. A graduate of the University of California San Diego, Blair is the original Founder of World Wrapps Restaurants, which is credited with starting the Wrapp craze in San Francisco in 1995. He has recently taken back the reins and is preparing the restaurant group for another phase of growth. Blair is part of a number of charitable organizations, and lives in Marin County, California with his wife and two children.
A visionary, third-generation restaurant aficionado, award-winning restaurateur Burt Rapoport has led an impressive legacy in the South Florida restaurant scene for over three decades. Rapoport started his career in New York City, where his family owned and operated a successful kosher dairy restaurant for fifty years. President of Rapoport’s Restaurant Group in Boca Raton, Florida, he is recognized for his dedication to providing high-quality cuisine for a good value, a warm and welcoming ambiance, and truly attentive service at all of his restaurants. Rapoport’s Restaurant Group has received many honors, including first place in the 2020 Sun Sentinel’s Top Workplaces annual employee survey, for all medium-sized businesses that took part in the survey; recognition from the Restaurant Hospitality magazine in 2018 as one of the RH 25: Coolest Multi-Concept Companies; and first place for the 2013 United States Chamber of Commerce’s Small Business Community Excellence Award. He is a Trustee for the Boca Raton Chamber of Commerce and holds the title of 2017 Power Leader in Hospitality and 2016 South Florida Ultimate CEO by the South Florida Business Journal.
Mourad is the founder of Texican Café, a restaurant serving up El Paso style, Mexican cuisine for over 33 years. Over the years, Mourad has scaled the award-winning concept to four high-volume locations throughout the Greater Austin region. Mourad gained his expertise from the ground up, learning the industry hands-on as a pizza maker, a sous Chef in a Michelin starred Paris institution, and as a franchise consultant to a large pizza chain. He also opened and operated a Sports Gastropub concept and a food court concept under one roof for dine-in and delivery. As CEO of Texican Café, Mourad is a hands-on operator who oversees the day-to-day operations of his four restaurants. Deeply involved in the community, Mourad and Texican Café supports local schools and youth programs.
Chad Viggiano is the president and owner of High Tech Burrito, a successful 35-year-old chain located in the San Francisco Bay Area. Over the past 30 years, he has been involved in the food manufacturing industry supplying national retailers as well as local chain and retail stores with both proprietary as well as branded products. He is married with two children and resides in the Bay Area.
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Casual dining restaurant
Kimberly Thomas’s old POS had problems with connectivity, back-of-house communications, and disappearing orders. By implementing online ordering with SpotOn, she was able to save time, serve customers more efficiently, and adhere to social distancing guidelines.
increase in efficiency and accuracy
Major reduction in kitchen errors