Success Stories: Three Restaurants Share How Resy’s POS Integration Helps Them Thrive

Lucian Books and Wine (Atlanta, GA)

Nominated this year for a James Beard Foundation Award for “Outstanding Wine and Other Beverages Program”, Lucian Books and Wine is a celebrated wine-centric restaurant and specialty bookstore in the Buckhead neighborhood of Atlanta. Kelly Martin, Events and Communications Manager, leads promotion and execution for their event programming, ranging from intimate wine dinners to art book signings to cookbook lunches.

The Challenge

Martin wants to reach guests with personalized invitations to events that they’re likely to attend based on past ordering behavior.

The Resy x POS Integration Solution

By integrating Lucian’s POS system with Resy, Martin has been able to identify who has ordered a specific wine from the integrated check data in their Guest Profile, and create targeted email lists for events where that wine is being poured.

“I use the POS reports to send out large scale emails by uploading the guestbook with this information directly to our email system,” says Martin. “I like to send out a pre-invitation before events open to the public. I want guests to know that I’m thinking of them, and I want them to come to this party!”

Advice for Operators Interested in Integrating Their POS with Resy

“My biggest advice is to use the data from the POS integration when you’re setting up for the day,” advises Martin. “Just take a quick peek at those guests that maybe have a note that you don’t have a lot of context for, and see what they ordered before. Speaking to their past experiences will help make their visit with you this time even more special.”

Pitt’s (Brooklyn, NY)

As the sequel to James Beard Nominated Chef Jeremy Salamon’s first restaurant Agi’s Counter, Pitt’s in Red Hook, Brooklyn uses quirky design and a comforting Southern-influenced menu to transport diners back to what he calls the “golden era” of New York dining in the early 2000s. While Salamon leads the kitchen, his partner and co-owner Michael Herman manages the dining room and technology that keeps it running.

The Challenge

The bakery kitchen, located in the back of the restaurant, needs precise visibility into how diners’ meals are progressing. Pitt’s signature dessert, a pancake soufflé that needs to be ordered at the beginning of the meal, needs to hit the table at the exact right time to avoid a dreaded deflation.

The Resy x POS Integration Solution

“We needed to figure out how to give the bakery as much information as humanly possible,” explains Herman. “The POS spits out a printed ticket when the soufflé is ordered, but a printed ticket doesn’t give the extra color of, ‘How are they moving through their meal?’”

Herman realized giving the bakery an iPad to show Real Time Course Statuses of everyone who ordered a soufflé was a perfect solution to allow them to prep appropriately.

Advice for Operators Interested in Integrating Their POS with Resy

Herman advises operators to trust the integration to keep them updated about what’s happening in their dining rooms. Using Real Time Course Statuses have allowed Herman and Pitt’s hosts to take a step back from constantly surveilling diner’s meal progression. “It just works, and I don’t have to think about it,” he says. “I just look at the iPad, and I know it’s updating pretty much in real time what is happening at each table.”

Troubadour Bread & Bistro (Healdsburg, CA)

The 20-seat dining room of Troubadour Bread & Bistro is a café by day and a French bistro with a seasonally changing prix fixe menu by night. General manager Julia Martin takes a proactive approach to incorporating technology into the restaurant’s operations to enhance the guest experience.

The Challenge

With increasing expenses and costs, Troubadour Bread & Bistro is looking for data to help them make more informed purchasing decisions.

The Resy x POS Integration Solution

By integrating their POS with Resy, Martin now receives regular enhanced reports on spend at the restaurant. The POS Trends Dashboard, a report sent weekly to users of the Resy x POS Integration, shows sales category trends and top selling items, what first-time diners are ordering, and sales by booking source. This report also includes product mix and spend by sales category to inform menu planning, ordering, pricing and upselling.

“We’ve got a lot of tools that we’re trying to use to manage our expenses and our costs,” says Martin, “and this is just another one that streamlines when we’re doing those purchases.”

Advice for Operators Interested in Integrating Their POS with Resy

Martin recommends taking advantage of the slower winter season now to set up the POS integration with Resy. “We purposefully integrated our POS while its slower for us so that as things get busier, we can be ready for that action more quickly and be more proactive,” says Martin.

“While we have some level of knowledge about guests that have come in, now we’ll be able to understand what exactly they had and how we want to use that information for the future.”

Learn more about the Resy x POS Integration here. Ready to get started? Contact your account manager or resysupport@resy.com.

*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.