How to Use a Featured Menu to Test Recipes Before Going All In
At EyeSpy, we’re always looking for smart, low-risk ways for restaurants to innovate without blowing the budget. One of our favorite tricks? The featured menu. Miyuki One Bear, Executive Admin to the CEO at Oren’s Hummus, put it best: “The featured menu is a way that...
The Psychology of Menu Design: How Smart Layouts and Word Choices Drive Sales
We’ve helped restaurants across the country design smarter menus that increase check averages, improve guest trust, and highlight what matters most. Behind every layout decision, font choice, or dish description is one thing: psychology. Here’s how it works. ...
Crisis Management for Restaurants: What to Do When the Unexpected Happens
In the restaurant business, a good night can turn into a nightmare fast. One social media post, one food safety incident, one broken pipe—and suddenly, you’re not just managing guests and schedules. You’re managing a crisis. Whether it’s a kitchen-related emergency, a...
Our Team’s Highlights from the Bar & Restaurant Expo
Photo: CEO Mistie Boulton and Miyuki One Bear, Executive Admin to CEO What happens in Vegas doesn’t always stay in Vegas—especially when it’s packed with fresh ideas, new tech, and real solutions for the upcoming season. We walked the floor of the Bar & Restaurant...
