The Prep

The Prep

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 →
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Why service consistency keeps slipping

Plus: Chef saves life of missing 'regular' | Can every server be your best?

The Prep public
Why service consistency keeps slipping 3 min read →
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Hiring the right core leadership helps this chef thrive

Strong teams, seasonal discipline and a leadership model built on trust drive Travis Swikard's growth

The Prep public
Hiring the right core leadership helps this chef thrive 2 min read →
Newsletter Archive Featured

Cutting costs without cutting corners

Plus: People power FTW | Why seniors make great employees

The Prep public
Cutting costs without cutting corners 3 min read →
Q&A Featured

How a La Jolla taco shop became a national powerhouse

Inside Julian Hakim’s rise from medical-track student to leader of a 24-restaurant hospitality group

The Prep public
How a La Jolla taco shop became a national powerhouse 3 min read →
Newsletter Archive Featured

American dining habits are changing

Plus: AI for managing labor and demand | Renegotiating food costs

The Prep public
American dining habits are changing 3 min read →