The Prep

The Prep

Q&A Featured

Queens' Hellbender chef on honoring tradition + innovation

Insights from a NYT 100 Best–recognized restaurant

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Queens' Hellbender chef on honoring tradition + innovation 3 min read →
Newsletter Archive Featured

Appetizer economy

Plus: 2026 year of the QR code | FT Chef, PT bank robber

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Appetizer economy 4 min read →
Q&A Featured

Inside Jeff Bell's new mid-century cocktail bar in NYC

The PDT vet on co-located venues, the most important hiring requirement and building a guest-first experience

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Inside Jeff Bell's new mid-century cocktail bar in NYC 2 min read →
Newsletter Archive Featured

Meal times are getting weird

Plus: Is America's love affair with pizza waning? | Tariff defined menus

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Meal times are getting weird 3 min read →
Featured

Hospitality leaders: What's in store for 2026

Experts weigh in with their industry predictions

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Hospitality leaders: What's in store for 2026 6 min read →
Q&A

From pop-up to cult brand: The Broad Street Oyster Company story

Founder Christopher Tompkins on building a lifestyle-driven seafood brand with grit, community and zero traditional playbook

The Prep public
From pop-up to cult brand: The Broad Street Oyster Company story 3 min read →