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.


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Restaurant Marketing


Restaurant Marketing

How Do Diners Feel?: Using Industry Data and Trends to Make Decisions About Your Restaurant Operations in COVID-19

Restaurant Operations


Restaurant Operations

‘Who Takes Care of Us?’ A Candid Discussion About Mental Health in the Hospitality Industry

Resy OS Tips and Tricks


Resy OS Tips and Tricks

Virtual Events Through Resy At Home: The Lessons That Helped This Restaurant Pivot to Virtual and Increase Ticket Sales by Over 6x


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.


Why We Stay

Ron Gelbard: 30 Years of Leadership at Peter Luger Steak House

Why We Stay

Aurelija Sovaite: 10 Years of Delivering Hospitality with Harts Group

Alejandra Garcia smiles in front of garden

Why We Stay

Alejandra Garcia: 10 Years in the Kitchen at Rosemary’s

Dennis Mullally stands in front of Anton's in New York City

Why We Stay

Dennis Mullally: 50 Years Serving New York City

Oscar Hernandez at Tacombi, New York City

Why We Stay

Oscar Hernandez: 13 Years in the Kitchen at Tacombi

Luke Buchanan at Poole's Diner

Why We Stay

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.

 

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Negroni candle from Dante, NYC

Resy Roundtable

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Oscar Hernandez at Tacombi, New York City

Why We Stay

Oscar Hernandez: 13 Years in the Kitchen at Tacombi

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Rachel Wilson holds a bottle of wine and two wine glasses

Why We Stay

Rachel Wilson: 11 Years Serving at 1618 West

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Luke Buchanan at Poole's Diner

Why We Stay

Luke Buchanan: 15 Years Behind the Bar at Poole’s Diner

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Resy OS Tips and Tricks

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Six Pieces of Advice for Financing Your Restaurant

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Chef Bruce Ucán of Mayan Cafe, Louisville, Kentucky

Restaurant Operations

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