Welcome to

On The House, Resy OS' hub for industry folks.


Rachel Wilson holds a bottle of wine and two wine glasses

Why We Stay

Why We Stay: 11 Years Serving at 1618 West

In an industry with an annual employee turnover rate of 74%, what makes some workers decide to stick around for…

Luke Buchanan at Poole's Diner

Why We Stay

Why We Stay: 15 Years Behind the Bar at Poole’s Diner

In an industry with an annual employee turnover rate of 74%, what makes some workers decide to stick around for…

Recent Posts


Mid adult female entrepreneur reviewing file while talking on mobile phone in restaurant

Restaurant Operations

Six Pieces of Advice for Financing Your Restaurant

After his first taste of kebab-topped pizza on a trip to Scandinavia, Chicago-based restaurant owner Simon Mikhail knew he wanted…

By

Man typing on laptop with Google search displayed

Restaurant Marketing

How to Set Up an SEO Strategy for Your Restaurant

Jimmy Page, president and founder of Hudson Creative in New York City, has worked with big companies like Pepsi and…

By

Mandolin Aegean Bistro

Resy Roundtable

The Resy Roundtable: Preparing for High Season

With planned travel in 2022 on pace to surpass pre-pandemic levels, restaurants in highly-visited locales should get ready for an…

By

Scampo Restaurant in Boston

Resy OS Tips and Tricks

How Boston’s Lyons Group Successfully Transitioned 17+ Restaurants to Resy

The decades-old Boston-based Lyons Group has nearly two dozen restaurants concepts including sports bars (Bleacher Bar, Game On), neighborhood hangs…

By

Man wearing mask prepares groceries at food pantry

Resy Roundtable

The Resy Roundtable: Organizations That Inspired The Restaurant Industry in 2021

As another challenging year comes to a close, we’re pausing for a moment of gratitude to celebrate the work and…

By

Colorful walls with painted leaves inside Planta Cocina in Toronto

Restaurant Operations

The Pros and Cons of Opening a Vegan Or Plant-Based Restaurant

Whether you call it vegan or plant-based, restaurants that offer vegan options—or a fully plant-based menu—can be very good business…

By

Amarys Koenig Herndon and Jordan Herndon (Palm & Pine, New Orleans) chat virtually with Gabriel Banderas (Zuzul and El Cabo Verde, Shreveport, LA)

Resy OS Tips and Tricks

Two-Top Talk: Planning Events using Resy OS

Welcome to Two-Top Talk, a new series where we drop in on a friendly chat between two restaurants about pressing…

By

man at grill 562

Resy Roundtable

The Resy Roundtable: Onboarding and Retaining Staff

While staffing a restaurant is more challenging than ever, the difficulties don’t end once you’ve hired your dream team. Setting…

By

More Stories