Restaurants are evolving from the inside out—and the changes go well beyond what’s on the plate. This week, we dig into smarter ways to hire and retain staff, the evolving economics of the lower-alcohol landscape and whether worker ownership could offer a different path forward. Plus, tasting menus are getting more flexible, convenience culture is changing how people dine and L.A.’s mariscos scene is having a major moment.

But first, here are the 50 best restaurants in North America, according to the New York Times.

Best and brightest. Food & Wine has named its 2026 Best New Chefs.

King of convenience. How the “couch economy” impacts restaurants.

Turn the page. Tasting menus are evolving, offering something for every diner.

Slam dunk. LeBron James invests in yet another restaurant chain. 

Go fish. Los Angeles is experiencing a golden era for mariscos.

Restaurant hiring often breaks down when operators hire reactively, prioritize immediate availability over fit, and let candidates languish in the pipeline. One Off Hospitality CEO Karen Browne advocates a more deliberate approach: define the traits needed for each role, personalize outreach, articulate an employment proposition, move quickly and prioritize onboarding.

Why it matters: Staffing problems can become self-perpetuating when rushed hiring creates turnover and overburdens strong employees. Operators can improve retention by treating recruiting as an ongoing system—not an emergency response—including clear job expectations, personal candidate communication, fast follow-up, meaningful training and a compelling reason for employees to choose their restaurant. (FSR Magazine)

Restaurant beverage programs are adapting as consumers become more selective about alcohol. A new report highlights opportunities in ready-to-drink cocktails, wine cocktails, premium experiences, affordable options and no- and low-alcohol beverages. Operators can respond by simplifying wine programs, expanding non-alcoholic choices and creating occasion-driven experiences that encourage discovery.

Why it matters: The shifting beverage landscape creates opportunities to increase sales without relying solely on traditional cocktails. Operators should consider accessible price points, RTDs, thoughtful nonalcoholic offerings and stronger happy-hour programming. Beverage execution matters, too: adequate bar staffing and training can reduce wait times and encourage additional drink orders. (Modern Restaurant Management)

Worker-owned restaurants are gaining popularity in the U.S. as an alternative to traditional ownership, with businesses including Donna, Red Emma’s and Sea & Soil showing how cooperative models can improve retention, engagement and profitability. This guide explores how ownership transitions work, the distinction between governance and daily operations, financing challenges and resources available to operators.

Why it matters: Worker ownership could offer another approach to persistent restaurant challenges around retention, morale and employee engagement. The model isn’t a cure-all: it requires financing, clear governance, operational structure and significant commitment from both owners and workers. But giving employees a stake and voice may create stronger incentives to stay and invest in success. (Ravenous)

The amount DoorDash paid to acquire GrubHub’s college campus business in a recent acquisition. (DoorDash)

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The Prep is written by Kelly Dobkin and edited by Bianca Prieto.