The Prep

The Prep

Q&A Featured

Chef-driven doesn't have to mean expensive

A Beard semifinalist on building a fast-casual concept that doesn't sacrifice the craft

The Prep public
Chef-driven doesn't have to mean expensive 4 min read →
Newsletter Archive Featured

Who finds your restaurant? AI decides

Plus: Why loyalty points are dying | Michelin heads to the Midwest

The Prep public
Who finds your restaurant? AI decides 3 min read →
Q&A

What building a restaurant on $60K forces you to figure out

How frugality, honest partnerships and one-on-ones built a lasting restaurant business

The Prep public
What building a restaurant on $60K forces you to figure out 5 min read →
Newsletter Archive Featured

Who controls your supply costs may be about to change

Plus: Food safety as a daily habit, not an inspection scramble | The front/back pay gap experiment

The Prep public
Who controls your supply costs may be about to change 3 min read →
Q&A Featured

A better way to use what your kitchen throws out

Chef Matt Jozwiak on turning food waste into community meals

The Prep public
A better way to use what your kitchen throws out 4 min read →
Newsletter Archive Featured

The OpenTable move others may follow

Plus: Bilt bets on loyalty | Gen Z is still dining out

The Prep public
The OpenTable move others may follow 3 min read →