Q&A

A collection of 24 posts

Q&A Featured

The art of running lean

Stir Crazy's Mackenzie Hoffman on how to navigate today's landscape as a first-time restaurateur

The Prep public
The art of running lean 3 min read →
Q&A Featured

She marketed restaurants. Then she opened one.

Kate Burr of The Benjamin Hollywood on approaching restaurants as a brand and experience

The Prep public
She marketed restaurants. Then she opened one. 2 min read →
Q&A Newsletter Archive Featured

How OpenTable uses AI to keep hospitality human

For CTO Sagar Mehta, AI isn’t about replacing service—it’s about amplifying it

The Prep public
How OpenTable uses AI to keep hospitality human 3 min read →
Q&A Exclusive

‘I use AI to help me plan—especially provisioning’

Seattle-based Harry Mills of Elemental Meals approaches food on a global scale.

The Prep public
‘I use AI to help me plan—especially provisioning’ 2 min read →
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 →