EyeSpy Critiquing & Consulting

Imagine pouring a perfectly chilled drink at 0°C—no ice, no fridge, no wait. Henrik Beverage Systems is changing the game with instant-chill draft tech that works anywhere—from retaurants to rooftop patios to remote catering gigs. No foam waste. No bulky coolers. Just perfect pours, every time. Whether you're prepping for spring patios, weddings, festivals, or offsite events, Henrik delivers a sleek, sustainable solution designed for high-volume service. https://loom.ly/OHHPHRw Photo: EyeSpy CEO Mistie Boulton and Henrik Systems CEO Dustin Lander

Our team just got back from the Bar & Restaurant Expo in Vegas. We found fresh ideas and real solutions to help our clients thrive this spring and summer. Here are some of the highlights: ? A POS worth switching for: SKYTAB POS NYC offers lower fees and real tech support from industry pros ? The fastest pour in the West: Henrik Beverage Systems chills drinks to 0°C with no fridge or ice ? A better buzz: Craft non-alcoholic cocktails are in—refined, inclusive, and full of flavor ? Google tips that actually work, thanks to KLI Brands ? How to make marketing + community support work together ? And leadership lessons that are changing how we run meetings Check out the full blog for takeaways you can apply to patios, pop-ups, catering, and more: https://loom.ly/lrnxjYU Photo: CEO Mistie Boulton and Miyuki One Bear, Executive Admin to CEO

The new California law SB 553, effective July 1st 2024, mandates that all employers implement a Workplace Violence Prevention Program (WVPP). To comply, employers must provide “effective training” on developing and implementing the WVPP, recognizing workplace violence specific to their job, and strategies to avoid physical harm. Read the details here: https://loom.ly/TAHNYPQ

Happy #NationalCheesecakeDay! We’re craving this beautiful passionfruit - sesame caramel cheesecake with coconut tuile from our client The Grill DC by KNEAD Hospitality + Design. https://loom.ly/dFH7NVQ

As spring breathes new life into your locale, it's the perfect time for you, the restaurant owner, to infuse your beverage menu with a fresh twist. Here's your cheat sheet for crafting a spring beverage menu that mirrors the freshness of the season and caters to the eclectic tastes of your patrons https://loom.ly/3Q3rswI

When dining out, our first taste is with the eyes. Every restaurant knows that the secret to a diner's heart often begins with visually stunning plates. Beautiful plating can elevate a meal's appeal and, yes, boost those sales. We’ve put together some tips for the art of plating. Read the blog here: https://loom.ly/UQGmPqo Photos: Here are some examples of beautiful plating from our client Delfina Restaurant Group. Their cuisine is seasonal, so please see current menu for available items. 1. Buttermilk Pannacotta with candied kumquats in Earl Grey syrup and toasted pistachios. 2. Cauliflower soup with cumin croutons and chili oil. 3. Prosciutto San Danielle and Fryer Creek figs. 4. Gnocchi with Taleggio Fonduta and Perigord truffles.

We're proud to share that our CEO, Mistie Boulton, is being honored by Dress for Success San Francisco/San Jose this #WomensHistoryMonth as part of their #WomenWhoInspire campaign. Mistie is deeply committed to the mission of empowering women, and she encourages everyone to contribute to this cause. A donation of just one hour of your pay can equip a local woman with crucial support and resources to achieve financial independence. She will personally match the first $1,000 in donations. Support Dress for Success San Francisco/San Jose in their work to provide career wardrobes, skills training, and coaching, and help create stronger, thriving communities. You can donate here:?https://lnkd.in/gNwmenT6

Opening a restaurant is an exciting venture, but without the right team in place, it can quickly become overwhelming. One of the most critical hires? A General Contractor (GC). Our CEO, Mistie Boulton, sat down with Sam Carlson, owner and founder of Carlson Construction, to discuss how restaurant owners can choose the best GC for their project. With years of experience handling commercial tenant improvements and restaurant build-outs, Sam shares valuable insights on what to look for, what to avoid, and how to set your project up for success. Here is a snippet. See the full interview on our blog. This is the third in our New Restaurant Playbook Series. Stay tuned for more interviews with experts and brave restaurateurs about the process of opening a new restaurant. https://loom.ly/15vf1JU

Happy #NationalMeatballDay! Celebrate with our client, Giorgio's Italian Food, and their unbeatable classic spaghetti and meatballs. Savor perfectly seasoned meatballs atop fresh spaghetti, all smothered in Giorgio’s rich marinara.

For #InternationalWomensDay, a note from our founder and CEO Mistie Boulton: Today I’d like to celebrate the many remarkable women restaurant owners who I have had the honor of working with over the years. Each of these trailblazing women brings a unique vision and relentless drive to the table, contributing profoundly to the vibrancy and diversity of our culinary scene. Collaborating with such talented leaders not only enriches the work the EyeSpy does, but also continuously inspires me as a CEO of a restaurant group myself. Here's to the women making their mark in the restaurant industry—your passion and innovation create delightful dining experiences and pave the way for future generations. I’m inspired by you every day. #WomenInBusiness #RestaurantIndustry To name just a few Betty Burgers - Laurie Negro Willow Street Wood-Fired Pizza - Shannon Gzsanka Pizzeria Delfina - Anne Stoll KNEAD Hospitality + Design - Michelle Zimmerman Zareen's - Zareen Khan Strait's - Lilian Nguyen / Kim Vo Tamarine - Tanya Hartley DRY CREEK GRILL, INC. - Holly Smith Half Moon Bay Brewing Company - Kristen Basanez Bacchus - Lauren Kemp Teleferic - Leticia Sanchez Winston Champagne Bar - Melanie Bauer