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Looking at the cast iron pan hanging on the dining room wall of Butcher Paper BBQ in Opelika, Alabama, it's hard not to think: this is an amazing piece of technology. It's built to last. This particular pan is Butcher Paper BBQ owner Mark Coxwell's grandfather's. It's versatile, adapting to any cooking method. And it's cost-effective, with a low overhead and the rare benefit of appreciating in value the more you use it (nonstick could never).
On any of the six days of the week that Butcher Paper BBQ is open (9:00 am to 8:00 pm), the dining room gets a hearty lunch crowd. Regulars get their usual, first-timers ask what's good. The walls are decked with trinket shelves, archival photos, and soda bottles unearthed from Coxwell’s mom’s backyard.
When he first opened, Coxwell was averse to technology. He didn't even have TVs. But while riding the restaurant ownership rollercoaster, something changed. When he opened a second location, Coxwell quickly learned that running two restaurants is exponentially more challenging. Spending every ounce of time and energy on the two locations was unsustainable for his business and his mental health.
 Butcher Paper BBQ's brisket, frequently a top selling item. The kitchen preps up to 5 briskets per day.
So he stepped back. He tapped his trusted chef and manager to man the ship while he was gone. He tasked him with keeping the lights on, wings smoking, and finding a new restaurant point-of-sale system.
After a year-long break, Coxwell returned to Butcher Paper with perspective. He blocked off time to do the things he enjoys most. (For Coxwell, it's building things—like the sturdy, professional-grade patio tables that have never known a wobble.) He also had a new POS system to wrap his head around. Initially, Butcher Paper's search was focused on finding the best rate—anything to improve on the vanishingly slim margins of an independent restaurant. But with SpotOn he noticed a different approach, one built on partnership.
SpotOn is not a point-of-sale company, they're a technology company. You go with them because their technology is the best and because they're constantly working to improve it.
 Owner Mark Coxwell built Butcher Paper's patio tables by hand. New tables for the indoor dining room are next up.
Cutting costs with profitability analysis software
SpotOn Profit Assist was the biggest game changer. The AI-powered P&L analysis tool is like running a fine-tooth comb through every line item—an automated cost analysis that catches what manual spreadsheet reviews miss. Coxwell learned his insurance policy had increased enough to prompt him to get another quote that was $1,000 cheaper. Firewood, linens, paper goods all added up, and Profit Assist helped Coxwell catch every increase.
Through coaching sessions with SpotOn Restaurateur-in-Residence Scott Youkilis, he realized his portion sizes were inconsistent and probably a little too generous. Setting standard portion sizes helped Coxwell make smarter ordering decisions and rein in his food costs, bringing his COGS down by 1–2%. Combined with the insights from restaurant profitability analysis, little changes helped bring Butcher Paper BBQ's COGS down 9%, sending the restaurant well on its way to profitability.
Butcher Paper BBQ owner Mark Coxwell and SpotOn Restaurateur-in-Residence Scott Youkilis examine sales numbers.
Saving time with labor management software and tip management
When Coxwell returned to the helm, he needed to increase revenue while still protecting his time. Taking out the food truck for a catering gig had to mean actual profit and a meaningful take-home for his staff. Coaching on how to find the right catering gigs, plus restaurant labor management software like SpotOn Teamwork and DayCheck made it happen. With restaurant employee scheduling software that syncs directly with the POS, Coxwell could manage his team without the administrative headaches.
Automated tip share saves Coxwell up to 28 hours a week—shrinking his to-do list and making it more enjoyable, too. SpotOn's tip management software eliminated manual calculations, letting his cloud-based tip payout system handle the complexity so managers and staff can focus on guests.
Approving time clocks is one of my favorite parts of my day because I know that is direct money in my staff members' pockets. They don't have to wait till their payday. And if they need to put gas in their car, they've got the money right then, right there.
The right restaurant tech stack for growth
At a small town barbecue joint, there is plenty to gain from keeping things the same. Inherited cast iron, veteran smokers, and classic sauce recipes make local restaurants singular. But there's also benefit in embracing the new: smart restaurant technology that tackles admin and delivers equal parts peace-of-mind and time saved, commission-free online ordering when it makes sense, and a new perspective on "growing the business."
For Coxwell, that means understanding that scale doesn't have to mean a bigger physical footprint. Every day Coxwell is at Butcher Paper, he sees room for growth, something to improve upon. He sees the similarities with his tech partner. "With SpotOn, there's always some way to streamline, make it easier, make it quicker, make it more profitable. There's always that drive. That's why I'm never leaving SpotOn," says Coxwell.
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