Q&A

A collection of 8 posts

Q&A Exclusive

What it takes to run a hit restaurant in a town of 1,000

James Beard-nominated chef Mike Easton explains what it's like to operate a destination restaurant with one of the hardest reservations to get—in the entire state.

The Prep public
What it takes to run a hit restaurant in a town of 1,000 2 min read →
Exclusive Q&A

Marketing that brings customers back

Matt Plapp breaks down why most restaurant marketing misses the mark.

The Prep public
Marketing that brings customers back 3 min read →
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'Too many menus are written from the chef’s perspective'

Chef Matthew Thompson is on a mission to elevate mealtime and restore dignity through food.

The Prep public
'Too many menus are written from the chef’s perspective' 4 min read →
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‘It enables us to believe in ourselves in a way we didn’t before’

Izzy Tulloch shares what it’s like to run a bar in a borrowed space and why this scrappy little pop-up could be the blueprint for something much bigger.

The Prep public
‘It enables us to believe in ourselves in a way we didn’t before’ 4 min read →
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'Co-ops are historically more resilient than typical ownership models'

Seattle restauranteur Zach Pacleb shares why the co-op model felt right and what it means to open a restaurant where everyone has real ownership.

The Prep public
'Co-ops are historically more resilient than typical ownership models' 3 min read →
Exclusive Q&A Featured

How Jim Denevan builds unforgettable hospitality in the wild

Creating experiences and leveraging nature, Outstanding in the Field serves up unforgettable dining.

The Prep public
How Jim Denevan builds unforgettable hospitality in the wild 3 min read →