Success Stories: How Restaurants Use Resy x Toast Digital Chits to Deliver Unforgettable Hospitality

Creating a strong base of loyal, returning diners is essential for a restaurant’s success. According to the 2026 Regulars Report from Resy and Toast, up to 50% of restaurant order volume can come from just 7% of guests.¹

But in today’s competitive hospitality landscape, getting guests to come back is about more than serving a great meal. First-time visitors become regulars because of experiences that make them feel known. Remembering their favorite type of wine, seating them at their preferred corner booth, or getting a birthday surprise just right can turn a good meal into a reason to return.

That’s where Resy x Toast Digital Chits can help. By bringing real-time guest and reservation information from Resy directly into Toast devices, Digital Chits give your team the context they need to deliver more personalized hospitality, without adding another step to service.

We spoke with operators across the country about how they’re using Digital Chits to save time, stay on top of important guest details, and create the kind of experiences that keep diners coming back.

Making Personalized Hospitality Easier to Deliver at Scale: Ballyhoo Hospitality (Chicago)

At Ballyhoo Hospitality, a group with over a dozen restaurants in the Chicago area, Director of Hospitality Alexis Rodriguez saw the power of Digital Chits when used to create a personalized moment at a birthday dinner.

When the celebrating party arrived at the host stand, the team saw the party was celebrating a birthday in the diner’s Resy profile on their tablet. The hosts noted what the birthday guest was wearing and added this information to the Resy visit notes before seating the party. When the server arrived at the table and pulled up Digital Chits on their Toast handheld, they knew exactly who to greet.

“They were able to address that guest face to face,” Rodriguez says, wishing them a happy birthday and using their name. “It added a personal touch to it.”

Rodriguez reports that the guest was “absolutely floored.” For her, the moment showed how a small piece of information can help a server create a much bigger impression. “It just adds another layer of hospitality.”

Keeping Important Guest Details from Getting Lost: Daru and Tapori (Washington D.C.)

For Dante Datta, co-owner and beverage director at Daru and Tapori in Washington D.C., personalized hospitality means paying attention to the details that matter most.

Datta’s staff is trained to ask about allergies at both the host stand and once seated at a table. On a particularly busy night, a guest’s allergy slipped through these verbal check-ins: the host was juggling other responsibilities, a busser seated the party, and the guest with the allergy happened to be away from the table when staff asked about dietary restrictions.

When the server went to enter the order, they saw on Digital Chits that the diner had a sesame allergy. The diner provided this information when they booked the reservation on Resy, and thanks to the Resy x Toast integration, it was now displayed on the server’s Toast POS handheld. The server went back to the table to confirm the restriction and adjusted the order.

“We’ve definitely benefited from just having that extra point where it’s not reliant on a guest to communicate [their allergies],” says Datta. “The fact that it’s just instantly on the chit has been amazing.”

The attention made an impression on the guest too. “They were really happy that we were just so attentive towards it and took it very seriously,” Datta says. “And we probably have a guest for life because of it.”

Spending Less Time Passing Information and More Time with Guests: Donna’s (Los Angeles)

At Donna’s, a red sauce joint in Los Angeles, there’s one host managing the door for the 64-seat dining room. Before Digital Chits, that host was responsible for getting physical chits into servers’ hands and making sure they read the information.

Gina Zoef, food and beverage director of Donna’s, describes that process as a “herculean task.” Now, Digital Chits put the information directly in front of the server, shaving minutes off every seated party for the host. “It sounds small, but when you add it up for the 180 covers we do during a normal service, it’s a really big save,” Zoef says.

Those saved minutes mean the host can spend more time where guests need them most. “The host can be at the door, greeting people the second that they walk in,” Zoef says.

For a busy restaurant, that’s the real value of saving time: giving your team more of it to spend taking care of guests.

Why Operators Recommend Digital Chits

Across all three restaurants, Digital Chits are helping teams spend less time passing along information and more time using it to take better care of guests and create a following of loyal regulars. So, when we asked operators what they would tell other restaurants considering Digital Chits, their recommendations were clear:

Alexis Rodriguez (Ballyhoo Hospitality): “Operationally it just makes everything so much easier. Speed of service is faster, and it makes your job easier as a manager, which I didn’t expect it to do.”

Dante Datta (Daru and Tapori): “Being able to see [Resy guest and visit] tags and have them become more useful to us in real time has been great. And for us, that’s ultimately what keeps people coming back. Remembering things like that they love a certain cocktail or wine and keeping up with it. I feel like if you can do that two or three times when they come in, you really have them.”

Gina Zoef (Donna’s): “The integration is completely seamless. If you care about efficiency, this is a fantastic tool to have at your disposal. There’s no reason not to.”

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Toast Data Methodology

The Regulars Report 2026 relies on a hybrid data methodology to capture transactional realities, reservation behaviors, and consumer sentiment.

1. Toast Platform Data: Sourced from aggregated, anonymized transactions across all Toast POS locations in Q1 2026, analyzing order frequency, channel performance, and retention rates. All restaurant types were included in this analysis.