From labor uncertainty to the rise of AI, restaurant operators are managing more moving parts than ever, where people, technology and profitability are increasingly intertwined. We look at how operators can prepare for workforce disruptions, build stronger teams and use technology more strategically, not just chase the latest trends. Plus, we explore the latest consumer behaviors shaping restaurants, from post-World Cup spending to the return of over-the-top buffets and the growing demand for memorable experiences.

But first, the alleged source of the devastating Cyclospora outbreak may have been a false positive.

Side hustle. Urbanites are paying gig workers to wait in viral food lines for them.

Winning streak. The World Cup boosted overall sales at L.A. restaurants as well as many others.

See ya, Chicago. The James Beard Awards ceremony might be happening in a new city soon.

Big dip energy. Post-World Cup, ranch-flavored items continue to trend at restaurants nationwide. 

Second helping. All-you-can-eat style buffets now feature luxe items and spectacle-like experiences as a consumer lure.

The expiration of Temporary Protected Status (TPS) for many workers is creating uncertainty for restaurant employers that rely on immigrant labor. Operators are scrambling to understand compliance requirements while preparing for potential staffing shortages, with industry groups urging federal officials to provide clearer guidance and a transition period.

Why it matters: Many restaurants already face a tight labor market, and losing experienced, legally authorized employees could disrupt operations during peak business periods. Operators should review I-9 compliance, stay current on changing federal guidance and prepare contingency staffing plans, as workforce uncertainty could increase hiring costs, scheduling challenges and service disruptions. (Restaurant Business)

Employee engagement starts with leadership, not perks. Rather than relying on pay alone, operators should create clear expectations, recognize strong performance, provide regular feedback, invest in career development, improve systems and empower staff to make decisions. Employees who feel valued are more likely to care about their work.

Why it matters: Disengaged employees contribute to higher turnover, inconsistent service and weaker guest experiences. Building a culture of recognition, coaching and accountability can improve retention while boosting operational performance. In an industry where hiring remains expensive, getting existing employees invested may deliver a stronger return than constantly recruiting replacements. (FSR Magazine)

Restaurant Dive spoke with PAR Technology's President of Growth and AI, Oliver Ostertag, about why recent AI failures at chains like Starbucks and McDonald's don't signal the technology's demise. Instead, he argues that AI delivers the most value when it's built on integrated restaurant data, enabling smarter decisions around inventory, labor, marketing and operations—not flashy standalone tools.

Why it matters: Operators should focus less on chasing the latest AI trend and more on building an integrated technology stack. AI is most effective when it has access to connected operational data, allowing restaurants to uncover efficiencies, improve margins and support managers with better, faster decision-making. (Restaurant Dive)

The percentage of operators who use AI in their restaurants nearly tripled from the beginning of the year. (Restaurant 365)

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