Return-to-office policies means workers are coming back for lunch, chefs are rethinking what it means to lead and AI is beginning to take on the tedious tasks that keeps operators buried in busywork.

This week, we look at all of the major shifts worth paying attention to—and what they could mean for your restaurant, plus more fine-dining chefs go casual, what Buddhism can offer stressed-out operators, and more.

But first, AI agents are coming for your restaurant’s reservations.

Level up. DoorDash overhauls its operating system to streamline customer funnels and boost sales.

More is more. Sweetgreen names Gen-Z favorite Molly Baz as its first chef in residence.

Dialed down. The chef behind Eleven Madison Park is going casual this fall with Humm.

Plot twist. Casa Bonita is accused of unfair labor practices after selling to South Park’s creators.

Kitchen zen. Can Buddhism make you a better cook? Eric Ripert thinks so.

Workplace lunch is making a comeback as RTO policies bring more employees back into offices. Asian cuisine orders on Fooda, a workplace meal platform, are up 53% year over year. Bowls, salads and other composed meals are also performing strongly. Diners increasingly want flavorful, satisfying food that feels balanced and travels well.

Why it matters: Office lunches represent an opportunity to capture incremental demand beyond traditional dine-in, takeout and delivery. Restaurants can benefit from focused menus, predictable volume and exposure to new customers, but success requires food that travels well, fast service, sensible pricing and an operational model that doesn't add unnecessary complexity. (Nation’s Restaurant News)

At a Best New Chefs mentorship panel, Rick Bayless, Annie Shi and Kwame Onwuachi shared hard-earned lessons from their restaurant careers. Their advice: stay clear about your identity, filter feedback rather than chasing every opinion, trust your team, prioritize your health and avoid letting perfectionism overwhelm the bigger picture.

Why it matters: The lessons are a reminder that strong leadership requires knowing what feedback to act on—and what to ignore. Building a clear identity, empowering employees and avoiding founder burnout can create healthier, more resilient businesses. The goal isn't perfection in every detail; it's creating an experience customers value and return to. (Food & Wine)

AI’s biggest opportunity in hospitality may be less about replacing workers and more about eliminating repetitive administrative tasks. By connecting information across reservations, events, scheduling, inventory and other systems, AI can reduce manual handoffs and bottlenecks, freeing employees and managers to focus on judgment, problem-solving and meaningful guest interactions.

Why it matters: Look beyond flashy AI tools and identify where disconnected systems create unnecessary work. The best applications automate predictable, repetitive processes without adding another dashboard or manual step. Done well, AI can give managers more time to coach employees and give frontline teams more time for hospitality. (FSR Magazine)

Projected U.S. restaurant and food service sales this year, a record in the making. (OpenTable)

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