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SpotOn’s Restaurant Advisory Board is comprised of highly respected restaurant owners, investors, and entrepreneurs. In addition to proudly using SpotOn solutions in their own businesses, board members provide expertise, guidance, and real-time feedback from successful restaurants, enabling SpotOn to continually develop the best point-of-sale and marketing solutions on the market.

Michael Mina

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.

Kevin Youkilis-1

Kevin Youkilis

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

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 Snyder

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

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

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.

Why Restaurateurs Choose SpotOn Restaurant

“Over the course of five years, similar companies have approached us but we’ve always stuck with SpotOn because of the branded loyalty program they offer and the outstanding customer service we get from their whole team.”

-Victoria Valdes, Pinecrest Bakery

Pinecrest Bakery

“SpotOn has helped our business across the board, from our custom POS build to meet the unique needs of running a full service restaurant in San Francisco, to the speed and reliability of the system itself, and the fact that the SpotOn team is always there when we need them, without getting stuck on hold or getting charged bogus service fees.”

-Adam Snyder, The Brixton

The Brixton

“What a great solution and company. I have never been more pleased with my point-of-sales system!”

-TJ Spreitzer, Green Lantern Restaurants

Green Lantern

“Support is always a big thing. If I call in and I'm having a problem at 12 o clock at night and my restaurant's packed, I can't hear, "Oh, I'll look into it and get back to you." You need to get on the system right now. We need to get it fixed. And with SpotOn, they always have people trained to do that. With other systems we didn't have that.”

-Tony Kasab, Duggan’s Irish Pub

Duggans Irish Pub

“Interacting with my data and easily seeing key metrics has really helped my operations.”

-Beth Hussey, H.R.D. Kitchens

H.R.D. Kitchens

“This is the most POWERFUL, RELIABLE, and EASY-TO-USE point-of-sale system. We definitely made the right choice!”

-Dave Freed, Dallas BBQ Restaurants

Dallas BBQ

“The good thing about SpotOn is that it's easy to use and its fast. In 2 seconds the credit card is coming out. I also like it because I can make changes on the back end without having to call in.”

-Tony Kasab, Duggan’s Irish Pub

Duggans Irish Pub