Why I Founded EyeSpy
Mistie Boulton is the CEO and Founder of EyeSpy Critiquing & Consulting, a restaurant and hospitality consultancy in the Bay Area. In 1999, I was the regional manager of 15 restaurants and I wanted an objective way of measuring customer service between locations...
The Sad Reality of Surcharges
Make sure your staff passes along any updates in service to your guests. Restaurant owners who have to pass along surcharges are in a difficult situation. Surcharges are legal, but the law around how to notify and pass along these surcharges to customers isn’t clear....
How to Prepare for a Health Department Visit
A clean restaurant is more important than ever to customers. Here, an EyeSpy Certified Health Auditor ensures a restaurant is following health guidelines. (Photo: EyeSpyCC)A restaurant’s success can come down to a few basic things: service, quality food and...
10 Facts About Customer Service That Should Change The Way You Do Business
Doing business today takes more than just opening your door and hanging an “OPEN” sign. There are more choices for customers than ever before and those same customers expect more. Today, restaurant managers and owners have to do more than just sell goods and...
