The chef who plans with ChatGPT

Restaurant tech is moving fast—so what’s coming next, and how should restaurants prepare?

Just when you thought Yelp couldn’t get any more extra, it’s now rolling out AI-generated, TikTok-style videos, which comes with its own set of issues. And, a globetrotting chef shares how cooking around the world reshapes his relationship with food.

But first: Chase and the Independent Restaurant Coalition just launched a $4M relief fund for indie restaurants—applications open soon.

Tipping point. Washington, D.C. just reversed course on Initiative 82, bringing back the tip credit and letting restaurants pay servers a base wage. Tips are expected to cover the rest.

Hot pursuit. Restaurant chains are turning up the heat with spicy sandwiches, sides and sauces—hoping bold flavors will catch fire with Gen Z and Gen Alpha, even if it’s short-lived.

Off menu. Some diners are bringing their own food into restaurants to save money or avoid allergens—a trend sparking backlash from restaurant owners already juggling tight margins and prickly post-pandemic etiquette.

Touchy subject. New data shows that just 10 seconds of contact with a restaurant receipt could expose you to risky levels of BPS, a potentially harmful chemical.

Dish belief: Risqué bathroom humor, insects presented on a mini windshield and “Desert Island Discs” are just some of the things that surprised Michelin inspectors this month.

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

Seattle-based Harry Mills of Elemental Meals spent more than three decades in professional kitchens before becoming a globe-trotting chef. Now, he cooks for food- and wine-focused retreats around the world, most recently teaming up with boutique travel company Saint Zina for dinner at a chateau in France’s Loire Valley.

Cooking abroad brings a whole new set of challenges and inspirations, and we caught up with Mills to hear how he approaches food on a global scale. 
—Julien Perry

How do you design a menu that respects the local culture and ingredients while still expressing your own culinary voice? 

We go to the markets and buy the best products available, then design a menu onsite, rather than planning a menu in advance and trying to source specific ingredients in a foreign country, often without speaking the language.

What’s the most unexpected lesson you’ve learned from cooking in a completely unfamiliar environment?

Honestly? It’s to get over ourselves. We’re not ever going to have commercial equipment or luxurious amounts of refrigeration or tons of space to work. So, we don’t get disappointed when those things inevitably turn out to be true.

Do you find your connection to food or the act of cooking changes depending on where you are in the world?

Yes! The products are so local, so perishable and so precious that you almost feel obligated to honor them. For example, on our last trip we bought a flat of hand-gathered wild strawberries in the farmers' market from the forager herself. We just hulled them, sprinkled them with a tiny bit of fleur de sel ("flower of salt") and served them with local chevre.  

How do you build trust with local collaborators—farmers, purveyors or hosts—when you’re only in a place temporarily?

In short, you can’t. You have to trust your senses to pick out great products on your own. My best piece of advice in this regard would be to take all of the time you would spend plotting out every single menu and instead use it to find out where your products are going to be. I create detailed Google Maps to track where and when farmers' markets and regular supermarkets will be running while I’m there. You’ll spend way more time provisioning than you think. Be ready for that.  

What systems or routines do you rely on to stay organized and consistent when cooking in unfamiliar kitchens and environments? 

Increasingly, I use AI to help me plan, especially provisioning. ChatGPT can find where the best markets are in other countries in a way traditional Google searches can’t. When I’m assembling my Google maps mentioned above, I use ChatGPT to help me find and place the pins.

Restaurant technology trends: What’s next?

Restaurant tech is evolving fast with AI, robots, AR/VR and sustainability tools leading the charge. AI helps big chains with labor and inventory, and tools like SoundHound make it accessible to independents. Robots are flipping burgers, mixing drinks and even crafting salads. Meanwhile, AR/VR is transforming how diners engage with food, from virtual chefs to interactive tables.

As tech becomes more affordable, sustainability-focused solutions like food waste tools and in-house growing systems will become restaurant must-haves.

Why it matters: Restaurant technology is reshaping how the industry operates making businesses more efficient, resilient and responsive to modern diners. From AI streamlining labor and inventory to immersive AR/VR dining experiences, these innovations help restaurants stand out in a crowded market. As sustainability becomes a top concern, tech that reduces waste and energy use offers both environmental and financial benefits. Embracing new tools is essential for staying competitive and future-ready. (The Restaurant HQ) 

Like it or not, Yelp is rolling out AI-generated reels

Yelp is rolling out AI-generated videos for restaurants and nightlife businesses nationwide. These short, TikTok-style videos combine user-submitted photos and videos with AI-written scripts, voiceovers and captions to highlight food, drinks and ambiance. While businesses and users can’t preview or opt out of these videos, they can report issues. Yelp only creates videos for businesses with enough content and uses personalized signals to determine when to display them, updating them periodically.

Why it matters: Yelp’s AI-generated videos could significantly impact how restaurants attract and retain customers. With no control over how they're portrayed, operators may face unexpected publicity—good or bad. These videos can boost visibility for highly reviewed spots, but could misrepresent businesses if content is outdated or taken out of context. As Yelp continues leaning into AI, restaurant owners will need to monitor their digital presence more closely and consider how user-generated content shapes their brand narrative without their input. (The Verge)

When a restaurant chooses people over profit

When a fire temporarily shut down Homer, a beloved Seattle restaurant, the team chose to back their people rather than chasing profits. Instead of layoffs, staff received eight weeks' pay and a rare summer sabbatical, thanks to co-owners who fought to include tips in insurance claims. The community rallied, as they had during past crises, proving the bond went both ways. It’s a rare, real-world example of what a more humane, sustainable and worker-centered economy could look like.

Why it matters: Homer's reopening is a case study in mutual care, dignity, and a different vision for business in Seattle at a time when tech giants like Amazon and Microsoft are laying people off left and right. It shows what’s possible when businesses center people, not just profit. For Homer, their decision rippled outward, galvanizing neighbors, strengthening community ties and challenging the extractive norms of both corporate culture and restaurant labor. (South Seattle Emerald)

100

Number of jobs the restaurant and bar industry has added in the past two months, continuing a period of year-long, tepid employment growth.
(Restaurant Business)

💠 Matcha is taking over menus
💠 Europeans love American breakfasts
💠 Show and tell: Chef tats
💠 Menu prices continue to rise
💠 Worst things to say to a restaurant host

“[The menu] doesn't necessarily peak at the end of meat and end softly with dessert. There's pits and peaks throughout—and it's built out that way. You have points of richness, points of acidity, parts with broth and warmth. And parts with bread. Parts of starches, parts of rice. So, it's a little unlike the Western menu, but we try to have the up and down.”

– James Beard Award-winning chef Jon Yao, the man behind Michelin-starred restaurant Kato in L.A.

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The Prep is written by Julien Perry and edited by Lesley McKenzie.