Struggling to keep staff? Try these retention tips

Are restaurants finding the right people? We’re getting into the labor shortage epidemic this week, along with some helpful retention tips and sharing how you can defend against cyberattacks on your business.

Plus, we’re tracking Shake Shack’s growth strategy and a few inspiring stories of restaurants stepping up when their communities need them most.

But first, is the growth of delivery killing restaurant culture?

Helping hand. Restaurants that are giving out free food during the SNAP suspension.

New heights. Shake Shack grows traffic with ad spend and operational improvements.

Flame out. Why the government shutdown is hurting D.C. restaurants.

In the weeds. Starbucks stops the sales bleed thanks to better service.

Bottoms up. Here are 40 places to drink cocktails across the U.S. right now.

How restaurants can stay ahead of cyber threats

Restaurants need to protect themselves in a digital age, as we saw recently with the AWS outage. But hacking and security threats are also an increasing concern for restaurants. Some strategies include installing PCI DSS compliant systems, segregating guest and business networks, training staff to avoid phishing (95% of breaches stem from human error), regularly updating software and securing cyber insurance. 

Why it matters: For restaurant owners, the stakes are high: a cyber breach can halt operations, leak customer payment data and destroy the reputation you’ve built. Investing in network safeguards, employee training and cyber insurance isn’t just tech-talk—it’s a smart way to mitigate risk, protect revenue and safeguard trust in your brand. (Modern Restaurant Management)

Inside the race to reinvent the drive-thru

What does the next era of drive-thrus look like? Quick-service chains are rapidly transforming their drive-thru operations—redesigning kitchens, deploying dual-lane systems, adding pickup windows and optimizing layouts. It shows the evolution from just fast to efficient,  tech-enabled drive-thru models that aim to meet rising consumer expectations.

Why it matters: For restaurant owners, the drive-thru remains a major revenue channel and brand touchpoint. This shift signals operators must invest in layout redesign, technology, staffing training and operational metrics—not just for speed, but for accuracy, convenience and throughput. Ignoring these trends risks losing market share to competitors who are upgrading the drive-thru experience. (QSR Magazine)

Labor shortages are crippling restaurants

The restaurant industry continues to grapple with a severe labor shortage driven by demographic shifts, pandemic-era career changes and competition from gig and remote work. Despite widespread wage increases, many operators lack enough staff, leading to high turnover, overworked teams and missed growth opportunities. 

Why it matters: For restaurant owners, this crisis touches every operational layer—from back-of-house staffing to guest experience. Without enough skilled workers, service suffers, costs rise and achieving growth becomes harder. To stay competitive, you’ll need smarter workforce tools, flexible schedules and retention strategies, not just higher wages, to rebuild a resilient team. (Time Forge)

0.3

The percentage growth of same-store sales Chipotle reported in Q3 this year as its Gen Z base pulls back spending. (Nation’s Restaurant News)

This Miami restaurant offers diners “freedom from choice”

White Castle launching new “Castle of Tomorrow” restaurant

How Steph Curry gets around California liquor law in new SF bar

The 13 most affordable cities for dining out

Union Square Cafe did the newsletter thing years ago

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The Prep is written by Kelly Dobkin and edited by Lesley McKenzie.