🤖 Retro meets robot
Plus: Staying ICE ready | SF dining goes to the dogs
• public
Catering could be your restaurant’s secret weapon for turning first-time diners into loyal fans. We’ve got the playbook for winning that 9-to-5 crowd. We’re also sharing quick, practical tips for handling ICE raids, which haven’t slowed down. Plus, protein is taking over menus nationwide, and we’ve got the numbers behind the surge.
But first: a look at the rise in "find dining"
Paws and effect. San Franciscans can’t seem to leave their dogs at home. Under California law, it’s illegal to bring your pet into a food business, but many operators are looking the other way, afraid of getting sued.
Seeing red. It’s predicted that four types of restaurants will be most impacted by Trump’s tariffs—and they all center around fresh tomatoes.
Value meals. U.S. consumers are eating out less to save money amid economic uncertainty and higher restaurant prices, forcing major chains to warn of weaker sales and roll out value deals to lure diners back.
Snack attack. 7-Eleven plans to add over 1,000 restaurants and 1,300 larger-format stores in five years, all emphasizing expanded foodservice offerings to attract more customers.
Synesthesia. Introducing the world’s first and only audio stillhouse.
ICE raid readiness
If there was ever a time for proactive preparation, it’s now. With ICE raids targeting restaurants, groups like Siembra NC’s Fourth Amendment Workplace are helping operators train staff, limit public access points, lock nonessential doors and create screening zones at entrances to protect workers and guests. Small design tweaks—fencing patios, adding door codes—can strengthen defenses without major renovations. On-brand signage, “know your rights” materials and even members-only models can reinforce a restaurant’s commitment to its team and community while maintaining smooth service.
Why it matters: Simple security tweaks and clear communication can help make everyone feel more at ease in a business that should be a safe space. At the end of the day, being prepared means your restaurant stays welcoming and solid, no matter what comes your way. (Modern Restaurant Management)
Feeding the 9-to-5: Why catering is the new office MVP
Workplace catering orders are growing, with the average order up 12% to around $420—a promising trend for restaurants, says Cindy Klein Roche of ezCater. To capture this business, restaurants need a strong online presence and appealing, budget-friendly menus, since 59% of buyers choose based on the menu and 37% on cost. Catering is no longer just a return-to-office perk; it’s now a way to boost productivity and build connections, often turning first-time workplace diners into loyal customers.
Why it matters: Workplace catering isn’t just extra revenue, it’s a steady, high-value sales channel that can turn bulk orders into repeat business. Restaurants that optimize menus, pricing and online visibility now can lock in loyal corporate clients before competitors do. (Restaurant Hospitality)
The future of dining, reimagined
Restaurants are racing toward a future that blends high-tech efficiency with nostalgic style. According to industry insiders, we can expect cashless payments, robot servers, AI-powered mood sensing and 3D-printed meals alongside retro décor. From humanoid robots delivering popcorn to AI drive-thrus, automation is moving from novelty to norm—especially in fast casual. Behind the scenes, AI helps chefs reduce waste and spot menu trends. It’s a “Blade Runner meets diner booth” moment, reshaping how we eat, order and connect.
Why it matters: Restaurants that embrace this mix of tech and nostalgia will be ready for whatever the future of food brings. (Business Insider)
28.4%
U.S. restaurant menus that call out “protein” are up from 5.9% a decade ago. (It’s predicted that by 2029, more than 40% of eateries will highlight protein on their menus.)
(CNBC)
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“It was more so just to be part of the crew; everyone's doing it, so you just follow. I was young; I was 16, 17 when I started working in restaurants. So you just do what the older guys are doing. And then it just becomes a habit—really quickly.”
– Chef Andy Hearnden (aka Andy Cooks) on why he started drinking, and how restaurant culture subsequently sparked his 15-year battle with alcohol addiction.
(🎧 Mark Bouris)
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The Prep is written by Julien Perry and edited by Lesley McKenzie.