Blog
How to Preserve Guest Relationships With a Clear Cancellation Policy
Restaurant reservations have become a higher-stakes commitment for both guests and businesses. Across the Bay Area, cancellation fees are climbing as restaurants respond to late cancellations, shrinking party sizes, and empty tables. Some local restaurants now charge as much as $75 per person when guests cancel within the stated window.
What Every Restaurant Should Learn from the Cyclospora Outbreak
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
Dessert Is Drawing Late-Night Lines. Restaurants Should Pay Attention.
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,
Could A New California Privacy Law Limit Loyalty Programs?
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
Hospitality Is More Than Service
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 Three Things That Get Diners Off the Couch Right Now
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