Meet your newest (unpaid) delivery driver

Big swings are on the menu: From Eleven Madison Park’s return to meat (and the subsequent backlash) to Panera’s sourdough-fueled marketing moment, we’ve got the latest bites driving the conversation. Plus, barbecue legends refusing to scale, umami cocktails and a new spike in wholesale food prices could raise your costs. 

But first, D.C. restaurants have reported a sharp decline in diners since the National Guard arrived.

Upping the steaks. Eleven Madison Park, New York’s trendsetting, fine-dining institution, went vegan back in 2021. But now, meat is back on the menu, and vegans are furious.   

In our sourdough era. Panera is leaning into Taylor Swift’s recently proclaimed love of sourdough with a new meal deal and merch line, and so are other brands.  

Tipped off. As the economy worsens, are diner tips trending downwards? 

Playing small. Why this legendary Texas BBQ destination isn’t expanding for fear of “killing the magic.” 

Causing a stir. Thanks to consumer demand, umami flavors are taking the cocktail world by storm.

Are delivery robots right for your business?

A surge in funding and tech advancements is driving rapid growth of sidewalk delivery robots, especially in cities like Los Angeles, Chicago and Miami. These bots, equipped with cameras and sensors, are starting to handle real customer orders by the thousands. Though they’re not yet ubiquitous, they are becoming an increasingly visible presence in the urban delivery landscape. 

Why it matters: For independent operators, delivery robots could lower last-mile costs and reduce dependency on overburdened couriers. They offer predictable timing, no tipping and can enhance on-demand service. Still, hurdles like urban navigation and regulatory uncertainty remain. Stay ahead of the fold by keeping tabs on this quickly-evolving tech, which could lead to lucrative partnerships. (Restaurant Business Online)

Five traits to look for when hiring restaurant staff

Staffing is an ongoing struggle for operators across the country. Luckily, there are a few traits to look out for during your next interview to help you ensure success. Experts advise looking for creative thinking, in-the-moment problem-solving, composure and adaptability, emotional intelligence, core value alignment and a true passion for the brand, among other traits.

Why it matters:  Prioritizing those traits enables hiring of resilient, engaged employees who can handle pressure, support teamwork and connect meaningfully with guests. Focusing on these qualities empowers owners to build a more sustainable, customer-focused crew—saving both money and headaches. (Modern Restaurant Management)

Robots are finding their way into the prep kitchen, too

Could a robot in the kitchen be your new secret weapon? Chipotle’s avocado-processing robot, Autocado, speeds prep and reduces injury risk. Sweetgreen's Infinite Kitchen serves up to 500 salad bowls per hour, boosting efficiency and worker satisfaction. Robots can handle high-volume tasks—like baristas, servers and delivery bots—complementing staff rather than replacing them. However, only 9% of operators are investing in this tech as of 2025.

 Why it matters: Emerging robotics technology can help you solve labor shortages, cut prep time and enhance consistency. Investing selectively in bots for repetitive or dangerous tasks—like avocado slicing or salad assembly—can free human staff to focus on customer care, morale and creativity. Staying aware of this emerging tech gives you a competitive edge in efficiency and guest experience. (Food & Wine)

39%

The percentage vegetable prices rose by last month as tariffs took hold.(Restaurant Business)

Restaurant operators are becoming influencers to drive business 

Two weeks in, Tesla Diner axed most of its menu

What makes a casual restaurant different than fine dining?

Meet the coffee shop where it’s always pumpkin spice season

The tough restaurant environment spreads to fast casual

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The Prep is written by Kelly Dobkin and edited by Lesley McKenzie.