Blog
Experience Bundles That Sell Without Discounts
Black Friday is almost here, and many restaurants feel pressure to offer discounts. The idea comes up every year and feels safe. It also pulls your brand into a price conversation that does not serve you, and can attract one-time bargain-hunting customers who tip poorly. Your restaurant holds real worth.
Introducing The New EyeSpy Management System
Hi everyone! Mistie here. I am thrilled to introduce the new EyeSpy Management System. We’ve built a new dashboard to give operators a smoother, smarter way to manage EyeSpy services and the corresponding report data. We have some new services that we are excited to launch and some new features
Our New Mystery Shopper Dashboard
We are thrilled to introduce the new EyeSpy Management System. We’re confident that it will make your mystery shopping admin easier, faster, and more rewarding. Here is what is changing and how to get the most from it. We think this is going to revolutionize your experience of our services.
New Restaurant Playbook Part 6: Build the Finance Engine That Guides Your Opening
Opening a restaurant takes vision, stamina, and a numbers engine that tells the truth. Laurie Aaronson and Seth Davies at AOC SF, Inc., have spent two decades building that engine with operators. AOC runs full-cycle accounting so founders can focus on the floor. That includes payroll, accounts payable, bookkeeping, and
Halloween Weekend Cocktail Special Ideas
Still figuring out your Halloween weekend cocktail specials? We thought you might need some ideas. Here’s some pretty, showy and delicious cocktail recipes. 1) The Witches’ Brew Spritz (Glow Potion Edition) Enchanted and sparkly, this one is built for the ‘gram. It tastes of citrus and floral, light and sessionable.
New Restaurant Playbook, Part 5: Avoiding Employment Law Pitfalls with Alden Parker
When you’re opening a restaurant, most operators focus on what guests will see: the design, the menu, the lighting, the vibe. But according to Alden Parker, Regional Managing Partner of Fisher Phillips and Co-Chair of the firm’s Hospitality Industry Group, one of the most important things a new restaurateur can