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About Righteous ‘Que:
Company Size: 20+ employees
Where: Marietta, GA
Client Industry: Restaurant
Joined OnPay: September 2020
HOW IT ALL STARTED
Passion plus purpose equals a beloved BBQ spot
Before launching Righteous ‘Que, Patrick Verzone mastered his craft by cooking at local barbecue spots and spending countless hours at his backyard grill. Soon, he was putting his chops to the test, opening his home to friends and congregants from his church to try his latest recipes. What started as a few people sampling Patrick’s dishes during Saturday dinners quickly grew into get-togethers of 40-plus people.
Gatherings were more than just acquaintances socializing at suppertime; they were forming a close-knit community. Around the table were missionary trip volunteers, parents fostering children in need of a home, and cancer survivors seeking camaraderie. After getting a couple of catering requests, it was clear something special was cooking. Patrick knew that expanding beyond his kitchen meant staying true to the spirit of those original gatherings around his dinner table.
“I just wanted to be able to serve with a purpose — but you have to be able to earn a living and also have the ability to make a bigger impact.”
From the start, Patrick’s catering business was built on giving back, with monthly donations to local charities. As word spread, the business grew, and his clients encouraged him to open a restaurant. Since opening its doors in 2012, Righteous ‘Que has kept Patrick’s ‘Que for a Cause’ initiative active, donating a portion of sales to local charities year-round. Known for mouthwatering BBQ and its commitment to the community, Righteous ‘Que continues to be a staple in East Cobb, Marietta, Georgia.
THE CHALLENGE
Curbing payroll complexity that comes with a new restaurant
During Righteous ‘Que’s early days, Patrick handled everything from kitchen duties to day-to-day operations. He cooked, cleaned, and scheduled, as well as personally delivered catering orders. As his staff started growing, he added running payroll and HR-related tasks to his to-do list. Word of mouth increased, his employee count went up, and so did the complexity of managing payroll and back-office tasks. Reflecting on this, Patrick shared:
“You don’t want to do payroll on your own. There are too many government regulations.”
To take some of the tasks off his plate, Patrick first turned to a major payroll provider. Instead of being a help, it caused heartburn: endless data entry, lackluster customer support, and unexpected tax issues. Despite being reluctant to switch payroll services, the rising prices and hidden fees for every payroll run were affecting his bottom line. He started looking for another vendor in the fall, a popular time of year for businesses to start thinking about switching payroll providers. He knew he needed:
- Simple payroll software for paying seasonal workers like teens and college students during school breaks
- Expert support at every step and no hidden fees for running payroll
- A streamlined solution to simplify tip payout compliance and reporting
THE SOLUTION
A seamless switch to OnPay from another provider
While searching for a new payroll company, Patrick found OnPay — local, affordable, and US-based. After a call to learn about all the product capabilities, he was sold. The user-friendly interface and all-in-one features seamlessly fit the needs of Righteous ‘Que’s daily operations. Another bonus was that all the data migration and account setup were part of the package. This was especially helpful since his previous provider dragged its feet getting him the data he needed to switch. OnPay’s dedicated support team went above and beyond to expedite the process, adding up to a smooth transition. Once his account was up and running, Patrick knew he had made the right choice — and hasn’t looked back.
RESTAURANT REVIEW
“OnPay is easy and affordable.”
— Patrick V., Righteous 'Que
THE RESULTS
Better payroll with a side of flexibility and family time
With OnPay’s support, Patrick is free from tax issues, avoids customer support snafus, and can spend less time on the books. Before moving, he would need to be at the restaurant seven days a week, but now he is able to handle more operations from home. His team handles deliveries and helps customers, letting him stay focused on BBQ recipes. Patrick says:
“I love that I don’t have to go in every day. I see the business as an extension of me. You have to treat people the right way – by treating them well. That’s how you keep your team. By investing in your people, everything falls into place. I have a great staff, and it’s nice because I can work on the business and don’t have to micromanage every aspect of it.”
Nowadays, it only takes Patrick around four hours a month to run payroll and other HR tasks in OnPay. This gives Patrick more time to perfect his pitmaster skills, spend time with family, and do what he loves — whether it’s “Ubering” his kids around or giving back to the community.
