SpotOn Transact, Inc (“SpotOn”), an innovative software and payments company, today announced the launch of its newly formed Restaurant Advisory Board. Founding members consist of highly-respected restaurant owners, investors and entrepreneurs whose businesses will be using SpotOn’s solutions and whose experience and input will play an instrumental role as the company develops cutting-edge point-of-sale (POS) and marketing solutions uniquely suited for the fast-paced restaurant industry.
Founding members of the SpotOn Restaurant Advisory Board include Michael Mina, Brent Bolthouse, Matt Bronfeld, Matthew Kenney, Adam Snyder, Ray Villaman and Kevin Youkilis. The Restaurant Advisory Board will be fundamental in spreading the word about SpotOn Restaurant and continuing to build upon the SpotOn brand.
“SpotOn is the first software and payments company I’ve worked with that, regardless of size or scale, puts their clients first and is always actively looking for ways to improve,” said Michael Mina, award-winning chef and restaurateur.“ When I was approached about joining the Advisory Board, I jumped at the chance because I recognized I could contribute to the company’s mission of building best-in-class solutions to improve the businesses of restaurant owners nationwide.”
“Our Advisory Board members are some of the most seasoned and respected restauranteurs in the country — and their restaurants reflect their constant push to improve,” said RJ Horsley, President of SpotOn. “SpotOn is listening to restaurant operators’ needs and challenges, and we’re responding by creating technology that our clients need and want. This ensures that they’re empowered with the right tools to operate more efficiently and can achieve their business strategies.”
SpotOn’s flagship product, SpotOn Restaurant, ensures restaurateurs are armed with the best restaurant technology on the market. Its capabilities are equally powerful for the owner of a single-location restaurant as well as a restaurant group managing hundreds of locations, along with everything in-between. Owners are equipped with the tools and reporting they need to manage their business, while managers can take advantage of the capabilities necessary to run them on a daily basis.
SpotOn is headquartered in San Francisco with expanding product, technology and operations teams in Chicago, Detroit, Denver and Mexico City. The company currently has more than 850 employees and has raised over $80 million. In 2019, 2,500 restaurants joined the SpotOn family, and the company anticipates to more than triple that number in 2020.
The following are the founding members of the SpotOn Restaurant Advisory Board:
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.
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.
As Chief of Staff at Matthew Kenney Cuisine, Matt Bronfeld is responsible for upholding the Matthew Kenney standard of service across all restaurants, and overseeing the operations of all facets of the company. Matt’s experience of over 14 years includes multi-unit management, restaurant finance, event production and restaurant operations. Having worked every restaurant position, coupled with a generous and accommodating disposition, Matt has led MKC to a higher level of hospitality. He is driven by his passion for excellence and plant-based cuisine, as he’s always reinventing and working to enhance the guest experience.
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.
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.
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.
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