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A better way to use what your kitchen throws out

Chef Matt Jozwiak on turning food waste into community meals

The Prep Apr 6, 2026 public

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The OpenTable move others may follow

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

The Prep Apr 2, 2026 public

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Q&A

Nine restaurants, one vision

A Michelin-starred chef on balancing identity, discipline while overseeing multiple concepts

The Prep Mar 30, 2026 public

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The leaks draining your restaurant margins

Plus: Missed calls cost billions | The cost of staff turnover

The Prep Mar 26, 2026 public

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Navigating NYC’s changing tides as a 30-year restaurateur

John McDonald on why Seahorse plays a starring role in Union Square’s next chapter

The Prep Mar 25, 2026 public

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Restaurant sales expected to top $1.55 trillion in 2026

Plus: Diners are drinking less, now what? | Human chef vs robot chef

The Prep Mar 19, 2026 public

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