Table for one, please!

Welcome back to your weekly serving of restaurant intel. This edition dives into the latest shifts shaping the industry—from sky-high chicken prices and AI automation funding to the tech-savvy moves redefining dining. We’ve also got a nostalgic look at restaurant rituals of the past (that should arguably return), plus the surprising strategy behind pizza vending machines. 

But first, here are 100 restaurants Resy thinks define dining in America today.

 Geeking out. How six restaurant brands are embracing technology. 

The A-list. Here’s a list of 59 restaurant industry experts to follow in 2025.

Smart kitchens. Restaurant tech group Nory snags $37M Series B to fund AI automation.

Throwback alert. 23 old-school restaurant experiences that have vanished.

Auto-slice. Why pizza vending machines are moving from novelty to strategy.

Big-city prices land in small-town restaurants

Independent restaurants in smaller U.S. cities are now charging “big-city prices” as labor, ingredients and operational costs converge nationwide. From Mississippi to Montana to Ohio, chefs opening ambitious spots face customer pushback but argue higher prices reflect real expenses. The expansion of food culture and shifting demographics are reshaping local dining expectations.

Why it matters: For restaurant owners, the flattening of costs means pricing strategies can no longer rely on “small market” assumptions. Transparency about expenses, emphasizing value through experience and quality and engaging with shifting customer demographics are essential. Positioning food as culture and entertainment—not just sustenance—helps justify higher prices while sustaining profitability. (The New York Times)

Three types of restaurants diners are flocking to, and one that’s dying out

Yelp’s 2025 “State of the Restaurant Industry” report shows rising interest in solo dining (searches up ~271%), cheap eats/value meals and experience-driven dining such as chef’s tables, popups, “Medieval Times,” etc. Meanwhile, 24/7 restaurants are declining nationwide (down ~11% from 2020-25), especially in cities like L.A., where late-night dining demand is shrinking.

Why it matters: Restaurants must adapt to changing consumer priorities. To attract solo diners, ensure spaces feel welcoming even for one—counter seats, smaller tables and efficient service matter. Offering value meals with quality keeps budget-conscious diners coming. Creating memorable, immersive experiences can command higher spend. (MoneyTalksNews)

Chain restaurant sales projected to slow in Q4

Technomic forecasts that restaurant sales growth among the top 1,500 U.S. chains will slow to 2.8% in 2025 (down from 3.1% in 2024), marking among the weakest growth in a decade besides the pandemic year. Burger, sandwich and pizza segments will see minimal growth, while chicken, Mexican and coffee/beverage segments are expected to increase. Lower-income consumers are pulling back, with higher-income households (>$100K) driving the bulk of restaurant spending.

Why it matters: Slowing sales growth means restaurant owners must sharpen efficiency, control rising costs and focus on segments showing resilience like chicken, Mexican and beverages. With higher-income households driving spending, positioning offerings toward quality, experience and convenience is key, while maintaining strong value propositions for budget-conscious diners to stay competitive in 2025. (Nation’s Restaurant News)

28%

The average food cost as a percentage of national restaurant sales last month. (MarginEdge)

This underdog steakhouse is outshining Texas Roadhouse

What makes a restaurant great?

This once-popular chain is about to shutter 41 locations

Martha Stewart’s favorite sushi spot is famous among New Yorkers

Morning meal traffic rose in Q1 of 2025

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