Jegil Dugger was always trying to get an extra yard.
Before becoming the founder and CEO of Pye, Dugger chased success through athletics, entrepreneurship, and relentless ambition. He played Division I football, pursued a professional career as a running back, and eventually transitioned into business, building multiple companies before turning 30.
“I’m always trying to get an extra yard,” Dugger said.
That drive led to success in casino technology distribution and tobacco sales, but eventually ambition moved faster than experience. Dugger was charged with trademark infringement and spent over a year in federal prison, an experience that completely changed how he viewed business and creation.
“My ambition superseded my knowledge,” he said.
While away, Dugger became determined to build something original instead of copying what already existed. That mindset led to his first patented kiosk technology for the casino industry, allowing guests to order drinks and request service directly from slot machines without leaving their seats.
That idea eventually became the foundation for Pye.
Building Technology That Fits Hospitality
Dugger entered restaurant technology after seeing operators struggle with labor shortages, staffing challenges, and growing operational pressure.
“We can automate the front of the house so the back of the house is what they can focus on,” Dugger said.
Pye builds kiosk technology designed to reduce friction for restaurants while integrating directly into existing POS systems. But for Dugger, functionality is only part of the equation. Style matters too.
“If you look good, you play good,” Dugger said.
That philosophy shapes Pye’s curved touchscreens, customizable lighting, and hardware design. Instead of generic kiosks that feel out of place, Dugger wants operators to feel proud of the technology inside their restaurants.
“We don’t want to just give you a box to sit on the counter,” he said.
Why Cash Still Matters
One of Dugger’s strongest beliefs is that restaurant technology should work for everyone, including customers who still rely on cash.
“There’s still about 20% of the country that’s underbanked and unbanked,” Dugger said.
While many restaurant systems move toward fully digital payments, Pye continues supporting both cash and card transactions because Dugger believes accessibility matters just as much as convenience.
“We should take all forms of payment,” he said.
For Dugger, digital hospitality is not about replacing people. It is about building systems that help restaurants operate more efficiently while still serving every guest that walks through the door.
That is the future he sees for restaurant technology: tools that reduce friction, support operators, and create better experiences without losing the human side of hospitality.
