The OpenTable move others may follow

This week, we look at who owns the customer—platforms or operators—as OpenTable tightens its grip, Bilt promises a loyalty fix and Gen Z proves it’s still showing up (just on its own terms). It’s all about control, connection and who actually drives repeat business in 2026.

But first, let's dissect how the brigade system, while successful, can lead to abuse.

Feeling the squeeze. Lately, the restaurant industry is also missing its middle class.  

Trend alert. Seeing ultra-thick pancakes all over your feed? 

Big apples. Southern fast food chains expand to NYC.

Pig out. Observing the fall of the nose-to-tail movement

Behind closed doors. A look at the rise of private dining rooms.

How OpenTable’s new client agreements will impact restaurants

OpenTable is updating its client agreements on April 16 to require restaurants to designate it as their primary table management system. The change aims to create a single “source of truth” for reservations, improve accuracy and prevent unauthorized third parties from scraping data or duplicating bookings. 

Why it matters: The shift could significantly reshape operators’ tech stacks, limiting flexibility to use multiple reservation platforms (many are currently on both Resy and OpenTable, for example). While framed as a data protection measure and not a move to limit restaurants' options when it comes to platform use (they claim it's to protect them from "bad actors"), it raises concerns about interoperability and potential lock-in—forcing restaurants to centralize guest data and inventory within one system, with implications for competition and innovation. (Restaurant Dive)

One brand is trying to solve the loyalty problem for independent restaurants

Bilt is expanding into restaurants with a platform designed to help independent operators better identify, attract and retain guests. By linking dining to its broader housing-based rewards ecosystem, it offers seamless payments, data insights and targeted marketing to turn first-time diners into repeat customers.

Why it matters: Independent restaurants have struggled to build effective loyalty programs, often lacking data, scale and tech. Bilt’s model could level the playing field by giving them access to a large, built-in customer base and sophisticated tools—though it also introduces new costs and raises questions about whether it drives incremental traffic or just shifts existing spend. (Restaurant Business)

Gen Z isn’t killing restaurants and bars like you’ve heard

Contrary to some recent press, Gen Z isn’t hurting restaurants—in fact, they dine out more frequently and are helping drive industry growth. They prioritize experiences, convenience and quality, often spending on food and drinks as a form of treating themselves, while discovering restaurants largely through social media. 

Why it matters: Operators who misread Gen Z risk missing a major growth engine. This cohort values visibility, experience and brand storytelling over price alone, making social media presence and atmosphere critical. Understanding their motivations—treat culture, convenience and discovery—can help restaurants capture loyalty and future-proof their business. (Modern Restaurant Management)

54%

The percentage of restaurant jobs held by women. A decrease of about 1% since last year. (Nation’s Restaurant News)

Saying goodbye to a beloved 99-year-old French restaurant

Florida bakery goes viral after shout-out from Ryan Gosling

Restaurant sales recovery impacted by rising gas prices

Small coffee shops compete against national chains

Restaurant secrets to avoid telling customers

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The Prep is written by Kelly Dobkin and edited by Bianca Prieto.