The recent lettuce recall is a powerful reminder that every restaurant needs a comprehensive food safety response system in place long before an alert ever arrives. Recalls rarely come with much warning, and when they do occur, the difference between a controlled response and a chaotic one often comes down
A recent San Francisco Chronicle story highlighted a Hayes Valley dessert cafe drawing 10 p.m. lines longer than nearby bars. Guests still want to go out, but they are not always looking for a full dinner, a big check, or a long reservation. Sometimes they want a dessert, a coffee,
Personalized loyalty programs have become one of the restaurant industry’s most effective tools for building guest relationships. Whether it’s a birthday reward, a welcome offer for new members, or a promotion designed to bring back guests who haven’t visited recently, restaurants increasingly rely on customer data to create targeted experiences
At the recent Rewiring Hospitality conference, EyeSpy CEO Mistie Boulton heard a message that resonates deeply with the EyeSpy training philosophy. Several speakers returned to the same fundamental idea: Hospitality is not the same as service. Service is what you do for guests. Great hospitality is about how you make
The restaurant industry has spent years trying to predict what will bring guests back through the door. While inflation, labor challenges, and shifting consumer habits continue to shape the landscape, guests are being far more selective about where they spend their dining dollars. Three things that will get them out
Walk through Outside Lands today and you’ll encounter festival-goers debating the merits of a chef collaboration between State Bird Provisions and local wine makers with the same passion they reserve for headlining musical acts. At BottleRock Napa Valley, guests plan their entire day around exclusive dining experiences and craft cocktail
San Francisco’s proposed outdoor smoking ban is still making its way through the legislative process, which means it has not taken effect yet. If passed, the ordinance would become effective 31 days after enactment, giving restaurant and bar owners a relatively short window to prepare. If it passes, owners should
As leaders, it’s all too easy to fall into the trap of barking orders and demands without providing the necessary context and background. We get caught up in the day-to-day grind, laser-focused on the bottom line, and forget that true accountability is rooted in open communication and shared understanding. We
Every restaurant has that server who consistently drives the highest check averages, and never misses an upsell opportunity. Their sales numbers look impressive on paper, and management celebrates their performance at monthly meetings. But walk through their section during a busy Saturday night, and you might notice something telling: their
Restaurant restrooms do not stay in good shape by accident. If you want them spotless and fully stocked through a full day of service, you need a system that is clear, simple, and easy to follow during busy shifts. Start with ownership. One person should be assigned to restroom checks
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