Updating for Spring Operations: Inspiration From Resy’s Restaurant Community
For restaurants around the country, spring’s arrival brings new opportunities to capture eager diners emerging from their winter cocoons. In this latest edition of the Resy Roundtable, we asked operators from the Resy restaurant community to share how they’re planning to make the most of the new season. Below, find inspiration from your restaurant peers on how they’re updating floor plans, menus, events and more, capturing the spirit of the spring and driving more guests to their doors.
(Quotes have been edited for length and clarity.)
Updating Seating, Floor Plans, Turn Times, and Shift Settings
Tracy Spetka, General Manager, Yellow Rose (New York):
We recently allocated more seats in our restaurant for walk-in guests, and just lengthened some of our table turn times for spring. With warmer weather, guests are choosing to dine longer and stay for another round from our just-launched spring cocktail list.
Ethan Pikas, Executive Chef/Owner, Cellar Door Provisions (Chicago):
The main thing is that we are planning to add an additional day of service this spring. It’s a big change for us, given how small we are. But I think spring is a good moment to institute changes like that.
LaToya Franklyn, Co-Owner, Miss Conduck (Atlanta):
On average, Atlanta gets rain over 30% of the year, so we redesigned the patio from an uncovered to a covered space so that diners can enjoy the outdoors even when it rains. The patio covering is a mix of galvanized and clear roof panels. The clear panels were installed so guests can still enjoy the sunlight. The galvanized panels were installed to pay homage to the roofing style of our home in Trinidad. The sound of rain falling on the galvanized roof is so relaxing and beautiful.
Kade Siapno, Director of Operations, Wayan & Ma·dé (New York)
Our outdoor seating has decreased from 20 seats to 10 seats this year, though the sidewalk appeal is really what we are after. We will be adding photos of the outdoor seating once the final phase of the build out is complete by the end of April.
April Guerra, General Manager, Bacetti (Los Angeles)
Springtime means Dodger Season in Echo Park – We’re very lucky to be within walking distance of the stadium. We tend to see slower starts and lots of last-minute reservations from guests leaving the stadium, so we’ve adjusted to have a few later support shifts that can close out the night strong.
Pro Tip: If you’re opening an outdoor patio and expect guests to linger longer there than indoors, you can customize your pacing by floor plan to account for the difference and maximize turns in both locations. Learn more here.
Revamping Menus with Bright, Seasonal Ingredients
Arnie Marcella, Executive Chef/Beverage Director, Cobi’s (Santa Monica, CA):
Our beverage menu changes to reflect the season, including new regionally-inspired cocktails. We focus on bright refreshing flavors, low abv aperitifs, spritzes, and creative N/A offering. We draw from our local farmers markets for ideas and flavors of the moment. I’m especially excited about the fresh beans, spring greens, cherries and stone fruits coming in.
Sivan Lahat, Owner, Foxface Natural (New York):
We’re introducing a new series of wine dinners, extending our bakery hours and selection, and updating the menus with many spring specialties. Soon morels, peas, nettles and ramps will be back. We’re looking forward to Pacific purple savory clams and the return of local delights such as as golden tilefish (Amadai) and striped bass.
Marie Algarra Cedeno, Hospitality & Event Manager, GupShup & Bungalow (New York):
Our mixologist and bar team are committed to creating colorful and unique cocktails.
Testing New Marketing Campaigns and Tactics
Filip Obradovic, Operations Manager, Unconventional Diner (Washington, DC):
We rebooted our happy hour to run from 12–6 PM in the bar area, adding combo deals and $7 drinks for bargain-seekers, and we added a monthly drag bingo dinner that has been very popular so far.
Tracy Spetka, General Manager, Yellow Rose (New York):
Lunch is the only time when guests are able to order “Lunch Plates” like our chicken mole enchiladas, or the beef cheek barbacoa or carne guisada plates served with refried beans, spanish rice, and fresh flour tortillas on the side. We just extended our lunch menu offerings for online ordering, but since they’re only available at lunch, it helps us encourage reservations for dishes unavailable outside lunch hours.
Jose L. Cordon, Owner & Creative Director, De La Nonna (Los Angeles):
We will be doing an extensive overhaul of photography across all channels to brighten up the imagery associated with the restaurant for the spring and summer.
Pro Tip: Updating your photos on your Resy.com page with new seasonal specials or photos of your outdoor space is an easy way to help drive more interest from diners who are looking for something new. Get instructions on how to update your photos in your Listing Info via the Resy OS Dashboard here.
Celebrating Events and Occasions
Michael Scheetz, General Manager, Macchialina (Miami):
With Miami’s busy season being opposite the rest of the country’s, spring is an opportunity for us to flex our creative muscles with our events programming to keep things fresh and exciting to continue to draw guests in. Bringing in winemakers to host one-night-only dinners, special item events like our prime rib dinners, or late-night pasta happy hours are all a few of the ways we stay busy as we head towards the dog days of summer.
Arnie Marcella, Executive Chef/Beverage Director, Cobi’s (Santa Monica, CA):
We create specials to honor and highlight the season’s holidays and cultural celebrations, including Easter, Mother’s Day, Songkran and Nyep.
Ethan Pikas, Executive Chef/Owner, Cellar Door Provisions (Chicago):
Spring tends to be one of the two big cookbook release periods, so we have several friends that are releasing cookbooks in the spring and are doing events in collaboration with us at Cellar Door.
LaToya Franklyn, Co-Owner, Miss Conduck (Atlanta):
We will have banquet-style networking events to facilitate our guest’s building community with other diners. Sign up for the events will be available on our Resy page.
*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.
