As the seasons shift, so do the risks in your kitchen. Warmer weather can mean higher chances of spoilage, cross-contamination, and pest activity. Cold snaps can affect storage temps and delivery conditions. And when your team is juggling seasonal menu updates, patio service, or holiday rushes, it’s easy for food
Summer in the restaurant world means longer days, fuller books, and guests ready to soak in the season. It also means one very real challenge: staffing up and staying strong. At EyeSpy, we’ve worked with hundreds of restaurants through every kind of season, and we’ve seen what works (and what
The countdown to summer is on—and the pressure is building. Tables will fill, staff will be stretched, and your reputation will be under a bigger spotlight than ever. The question is: What can you do now to make sure your restaurant’s reputation is in peak shape before the rush hits?
When the high season hits, your back-of-house needs to be fast AND spotless… Increased volume brings increased risk: more orders, more hands in the kitchen, more chances for something to slip through the cracks. And with health department scores becoming more visible and more important to guests, food safety isn’t
Fireworks, barbecue, and packed patios… the Fourth of July is a prime time for restaurants to bring in crowds and boost sales. But with every spot in town competing for attention, how do you make your restaurant the go-to destination? It’s all about smart promotions, festive energy, and giving guests
Summer is peak season for the hospitality industry. Tourists roll in, patios fill up, and demand skyrockets. But with the heat comes the pressure—higher expectations, busier shifts, and the challenge of delivering seamless service to every guest, every time. That’s where mystery shopping comes in. It’s not just about catching
This summer, let your wine list reflect the lightness and joy of the season. Here’s what to look for in a summer wine that complements both the heat and the eats. 1. Light and Crisp Summer isn’t the time for heavy. Light, crisp wines like Sauvignon Blanc or Pinot Grigio
Father’s Day is coming up fast, and if your restaurant isn’t already planning something, now’s the time. Dads might not always be the ones making the reservation, but they’re definitely the ones people want to celebrate. And that means opportunity: to create memories, boost sales, and turn a one-time visit
May is Celiac Awareness Month, which means it’s time to go beyond gluten-free labels and get serious about what it takes to serve guests with celiac disease. For these diners, even the tiniest trace of gluten can cause serious health issues. That means good intentions aren’t enough. If you’re offering
Behind every great tap list is someone who knows how to read the room, chase what’s next, and build a beer board that feels intentional without feeling predictable. So let’s talk about it. In honor of Craft Beer Week, here’s how to curate a lineup that speaks to connoisseurs, comforts
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