Change happens constantly in the restaurant industry. Whether you are rolling out a new POS system, adjusting hours, updating the menu, or changing service protocols, how you communicate those shifts determines how smoothly they are adopted. Strong communication builds trust, reduces confusion, and keeps your team aligned. The first step
Good communication is at the core of every successful restaurant. Without it, service breaks down, team morale drops, and valuable opportunities for improvement are missed. At EyeSpy, we help restaurants create feedback systems that strengthen communication, support team growth, and improve the guest experience. Feedback isn’t limited to online reviews
When the dining room is full and the tickets are flying, the heart of your restaurant—your back-of-house—has to be firing on all cylinders. Peak times can make or break a shift, and the difference often comes down to what’s happening behind the scenes. A kitchen that runs efficiently not only
When the high season hits, your back-of-house needs to be fast AND spotless… Increased volume brings increased risk: more orders, more hands in the kitchen, more chances for something to slip through the cracks. And with health department scores becoming more visible and more important to guests, food safety isn’t
This summer, let your wine list reflect the lightness and joy of the season. Here’s what to look for in a summer wine that complements both the heat and the eats. 1. Light and Crisp Summer isn’t the time for heavy. Light, crisp wines like Sauvignon Blanc or Pinot Grigio
May is Celiac Awareness Month, which means it’s time to go beyond gluten-free labels and get serious about what it takes to serve guests with celiac disease. For these diners, even the tiniest trace of gluten can cause serious health issues. That means good intentions aren’t enough. If you’re offering
Opening a restaurant is an exciting venture, but without the right team in place, it can quickly become overwhelming. One of the most critical hires? A General Contractor (GC). Our CEO, Mistie Boulton, sat down with Sam Carlson, owner and founder of Carlson Construction, to discuss how restaurant owners can choose the best GC for their project. With years of experience handling commercial tenant improvements and restaurant build-outs, Sam shares valuable insights on what to look for, what to avoid, and how to set your project up for success.
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.
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.
Opening a restaurant is an exciting venture, but without the right team in place, it can quickly become overwhelming. One of the most critical hires? A General Contractor (GC). Our CEO, Mistie Boulton, sat down with Sam Carlson, owner and founder of Carlson Construction, to discuss how restaurant owners can choose the best GC for their project. With years of experience handling commercial tenant improvements and restaurant build-outs, Sam shares valuable insights on what to look for, what to avoid, and how to set your project up for success.
Bi-Weekly Hospitality Business News & Strategy Advice
