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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.
Restaurant Marketing
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
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
Four Ways to Support Your Staff’s Mental Health and Promote Employee Retention
Taking Stock: Adding Accessibility to Your Restaurant’s Operations
Resy OS Tips and Tricks
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
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.
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.
