A Conversation With EyeSpy Marketing Director Nisha Maxwell For nearly nine years, Nisha Maxwell has guided our clients and us in marketing efforts. In our conversation, she shares how she approaches brand development, why visuals matter, and how operators can think more creatively about community, communication, and the nonstop content
The holiday season brings a fast mix of pressure and unpredictability. A strong section loses its anchor without warning. A station falls behind before the team can respond. A callout pulls the night off balance. Restaurants stay steady when they prepare for these moments with borrowed shifts and micro cross-training.
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
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
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
In the rush of the holiday season, operational chaos is easy to come by. Tabs pile up. Emails multiply. Everyone’s “plan” lives somewhere different. That’s why we build a one-page plan that every operator can read, use, and rally around. Ten tabs create ten versions of the truth. One page
The fourth quarter is a high-stakes sprint. Dining rooms fill, events stack, and guests arrive with heightened expectations. The restaurants that thrive are the ones that pause before the rush, reset their systems, and get their teams aligned. Holiday readiness starts with training clarity. This season is not the time
Resilience in the restaurant industry means being able to adapt, recover, and keep growing despite challenges. A strong business model isn’t about reacting to a crisis. It’s about creating systems that support stability, flexibility, and long-term success. The most successful restaurants build resilience into every part of their operation. Here’s
Every square foot in your restaurant counts. The right table layout can increase your capacity, improve service flow, and give guests a better experience. A thoughtful floor plan helps your team move efficiently while creating a space that feels comfortable and inviting. Here’s how to rethink your layout with both
Strong restaurants are built on more than instinct. Data plays a key role in decision-making, consistency, and accountability. Setting clear performance metrics gives your team something to aim for and gives you the tools to track progress, identify patterns, and make adjustments with confidence. Start by identifying the areas that
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