á La Carte
EyeSpy’s Restaurant & Hospitality Business Blog
Crisis Management for Restaurants: What to Do When the Unexpected Happens
In the restaurant business, a good night can turn into a nightmare fast. One social media post, one food safety incident, one broken pipe—and suddenly, you’re not just managing guests and schedules. You’re managing a crisis.
Local SEO Mastery for Restaurants: How to Get Found (and Chosen) Online
You can have the best brunch in town, a killer cocktail list, and an atmosphere that makes guests want to linger. But if people can’t find you online—especially when they’re hungry and searching nearby—you’re missing out on major traffic. Literally.
Earth Day Blog Series: What You Need to Know About Green Restaurant Certifications
Sustainability has moved beyond trend status—it’s becoming the standard. Diners are asking more questions about where their food comes from, how it’s packaged, and what restaurants are doing behind the scenes to operate responsibly. And let’s be honest, they’re not wrong. The hospitality industry has a major role to play in the future of our planet.
Mother’s Day at Your Restaurant: How to Fill Seats, Spark Emotion, and Keep It Classy
Mother’s Day is like the Super Bowl of brunch. Tables fill up fast, emotions run high, and if you play your cards right, it’s one of the most profitable days of the year. But to really stand out, you need more than heart-shaped pancakes and a carnation in a vase.
Our Team’s Highlights from the Bar & Restaurant Expo
What happens in Vegas doesn’t always stay in Vegas—especially when it’s packed with fresh ideas, new tech, and real solutions for the upcoming season. We walked the floor of the Bar & Restaurant Expo with one goal: find tools, partners, and inspiration to help our clients thrive this spring and summer. Here’s what caught our eye (and what should be on your radar too).
Earth Day Blog Series: Zero-Waste Cooking for Restaurants
In the restaurant world, every ounce counts—especially when we’re talking about food waste. This Earth Day, we’re shining a light on zero-waste cooking, not just as a sustainability initiative, but as a smart business strategy. Reducing waste helps the planet, boosts your bottom line, and showcases your commitment to thoughtful, responsible hospitality. Let’s dig into strategies that help kitchens minimize food waste while maximizing flavor and creativity.
Earth Day Blog Series: Spotlight on Sustainable Seafood
Seafood is light, bright, and endlessly versatile. But it also comes with a responsibility: sourcing and serving it in a way that supports healthy oceans and ecosystems. Here’s how to make seafood shine on your spring menu—while doing right by the planet.
Easter Brunch: The Event, The Menu, The Money
Easter brunch is a golden ticket. It’s a reason for families, friends, and Instagram-happy foodies to gather. But if you want those tables full, you need more than a sign in the window. You need a strategy.
Allergy Awareness: Crafting a Menu That’s Friendly for All
A thoughtful, allergy-friendly menu isn’t just good hospitality—it’s smart business. Guests with dietary restrictions? They bring friends, family, and loyal repeat business. They remember where they felt safe, where they didn’t have to play 20 questions with the server, and where they weren’t treated like a problem. So, how do you create a menu that’s delicious, inclusive, and keeps everyone breathing easy? Let’s break it down.
Workplace Violence: Everything You Need To Get Compliant
The new California law SB 553, effective July 1st 2024, mandates that all employers implement a Workplace Violence Prevention Program (WVPP). We’ve developed a variety of resources to help get you compliant.