Newsletter Archive Featured

Who finds your restaurant? AI decides

Plus: Why loyalty points are dying | Michelin heads to the Midwest

The Prep Apr 15, 2026 public

3 min read →

Q&A

What building a restaurant on $60K forces you to figure out

How frugality, honest partnerships and one-on-ones built a lasting restaurant business

The Prep Apr 13, 2026 public

5 min read →

Newsletter Archive Featured

Who controls your supply costs may be about to change

Plus: Food safety as a daily habit, not an inspection scramble | The front/back pay gap experiment

The Prep Apr 7, 2026 public

3 min read →

Q&A Featured

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

4 min read →

Newsletter Archive Featured

The OpenTable move others may follow

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

The Prep Apr 2, 2026 public

3 min read →

Q&A

Nine restaurants, one vision

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

The Prep Mar 30, 2026 public

2 min read →