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Integrations

On The House

A place to explore thoughtful perspectives on the people, challenges, and ideas shaping the hospitality industry today.

restaurant with waitress in red apron

Featured article

How Restaurants Can Create a Culture of Regulars

Business & Operations

person holding a pizza with two hands

Adding Accessibility to Your Restaurant Operations

two men and a woman eating food with glasses of wine in red booth

How to Price a Restaurant Menu: Formulas, Strategies, and Discounts

a group of five people sitting around a table with cocktails

How to Start a Restaurant Loyalty Program

Demand & Discovery

tablet with Resy app

What Restaurant Operators Wish You Knew About Reservation Fraud

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How to Make Your Resy.com Photos Stand Out to Potential Diners

A brass key on a white string lies on a wooden surface.

How Three Los Angeles Restaurants Use Vintage Keys to Reward Customer Loyalty

Product & Technology

restaurant with a large bookshelf wall

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

girl on tablet at host stand with a customer and Resy + Square logos on top of the time

Resy’s POS Integration with Square Is Now Live

Beach front restaurant patio with diners outside and palm trees in the background

New Restaurant Technology Trends in 2026

Team & Culture

Alejandra Garcia: 10 Years in the Kitchen at Rosemary’s

Haisous chef with apron standing against bamboo-lined interior and leather seats

“Who Takes Care of Us?” A Candid Discussion About Mental Health in the Hospitality Industry

fancy bar in a restaurant

How Two Restaurants Successfully Adopted a Four-Day Workweek

Industry Stories

sushi on a black rectangular plate

Omakase Yume’s Kate Kim-Park on Building Relationships and Pursuing Passion

empty restaurant with floor to ceiling windows and industrial lighting

Anne Quatrano on How Atlanta Dining Has Changed Over the Last 30 Years

people in restaurant

Carlos Suarez of Rosemary’s: How a Roof Garden Helped Realize His Restaurant Dream

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Opinions and views in articles shared on Resy 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.