Updating for Spring Operations: Inspiration From Resy’s Restaurant Community
The State of the Restaurant Industry. The State of Resy.
Welcome to
On The House
This is our place for restaurant folks to have a voice and explore issues that matter to you. Here, you’ll find advice from industry experts on trending topics, conversations with Resy operators, helpful how-to guides, and real life examples of how restaurants are getting the most out of Resy OS.
10 Years of Resy Restaurants
Resy has grown a lot in the past 10 years, and we’re celebrating by shining a light on some of the restaurateurs who grew alongside us in our earliest days. In this special series, star players from across the U.S. shared what they’ve learned over the years, how their restaurants have evolved, and much more.
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Restaurant Marketing
Five Tips to Help Drive Diners to Your Restaurant from Google
How to Capture and Create Short-Form Videos for Restaurant Staff
Four Tips to Help Boost Takeout Revenue Through the End of Winter
Easy Restaurant Email Marketing Campaigns for When You Need Inspiration
Is it Time for Your Restaurant to Rebrand?
How to Set Up an SEO Strategy for Your Restaurant
Taking Stock: Grow Your Business with Inclusive Marketing
Get Your Restaurant’s Website Ready for Reopening with These Five Tips
How to Make it Work: Instagram for Restaurants
Restaurant Operations
How to Address Employee Mental Health When You’re Already Swamped
What Restaurant Operators Wish You Knew About Reservation Fraud
Five Wishes For 2024 From the Restaurant Industry
‘Who Takes Care of Us?’ A Candid Discussion About Mental Health in the Hospitality Industry
How to Grow Your Business, Community, and Brand With Restaurant Subscriptions
How Two Restaurants Successfully Adopted a Four-Day Work Week
Four Simple Steps to Make Your Restaurant More Sustainable
Six Pieces of Advice for Financing Your Restaurant
Six Strategies to Uplift Back of House Staff and Minimize Turnover
The Pros and Cons of Opening a Vegan Or Plant-Based Restaurant
Resy OS Tips and Tricks
Streamlining Success: How Three Restaurants Optimize Operations with Square and Resy
Resy’s POS Integration with Square Is Now Live
Success Stories: Three Restaurants Share How Resy’s POS Integration Helps Them Thrive
How to Make Your Resy.com Photos Stand Out to Potential Diners
How to Capture Valuable Diner Feedback with Guest Surveys
How Boston’s Lyons Group Successfully Transitioned 17+ Restaurants to Resy
Two-Top Talk: Planning Events using Resy OS
See How These Restaurants Use Add-On Items to Increase Their Earnings
How Resy’s Event Tool Powers This Boston Restaurant’s Successful Cold Weather Setup
On The House Presents:
Why We Stay
In an industry with an annual employee turnover rate of 74%, what makes some workers decide to stick around for years, or even decades? This is Why We Stay, a regular interview series with longtime staffers that aims to answer this question by learning from those who are living it. Find inspiration from their stories to enhance your company culture and boost retention in your restaurant.
Ron Gelbard: 30 Years of Leadership at Peter Luger Steak House
Aurelija Sovaite: 10 Years of Delivering Hospitality with Harts Group
Alejandra Garcia: 10 Years in the Kitchen at Rosemary’s
Dennis Mullally: 50 Years Serving New York City
Oscar Hernandez: 13 Years in the Kitchen at Tacombi
Rachel Wilson: 11 Years Serving at 1618 West
Luke Buchanan: 15 Years Behind the Bar at Poole’s Diner
*Opinions and views in articles shared on Resy OS are presented for the purpose of discussion and commentary on topics of interest in the restaurant industry; they should not be viewed as substitutes for advice given by professionally engaged business consultants and advisors.
