The Real ROI of restaurant tech

At the end of the day, numbers matter. From AmEx’s expanding fintech footprint to AI-powered inventory tools cutting waste and boosting margins, this week, we're exploring how data is quietly rewriting the playbook for profitability.

Plus, we look at CAVA’s cooling growth amid a broader industry slowdown and what it says about scaling smart.

But first, check out this newly dropped list of Food and Wine’s beverage world visionaries.

Chop shop. Sweetgreen’s dream of becoming a tech company is finally dead after AI sale.

"The Bear" effect. Turns out, there’s a real-life limit to "Unreasonable Hospitality."

Checked out. Some restaurant brands are sounding the alarm about waning consumers.

Wallet warriors. McDonald’s and Chili's win on value when it comes to younger diners.

All ‘due respect. The Melting Pot is one of many restaurants going hard on retail.

AmEx’s latest restaurant tech acquisitions are starting to bear fruit

American Express’ tech acquisitions—most notably Resy and Tock—are paying dividends for restaurants. These platforms help operators drive traffic, streamline bookings, integrate payments and leverage AmEx’s premium cardholder network. The synergy shows how fintech hospitality partnerships are moving from experimentation into operational results.

Why it matters: For restaurant owners, this trend is more than tech buzz—it represents new distribution channels, revenue opportunities and deeper guest-data access. Aligning with systems that plug into AmEx’s ecosystem can drive higher-spend patrons and reduce friction. Investing in complementary tech now may give a competitive edge as payments, reservations and loyalty converge. (Restaurant Business)

AI-predictive pantry software is slashing costs for restaurant owners

Are you losing thousands because of food waste? More and more restaurants are leveraging AI-driven predictive ordering to forecast demand, optimize inventory and reduce waste. Operators using these tools have reduced food waste up to 29%.

Why it matters: Embracing predictive ordering isn’t just about sustainability—it’s about operational efficiency and margin protection. With food costs and waste creeping up, applying AI to inventory and demand forecasting can free up capital, improve profitability and sharpen your competitive edge in a tight labor and supply-chain environment. (Modern Restaurant Management)

CAVA faces growth slowdown after long winning streak

CAVA’s winning season may finally be hitting headwinds: same-store sales rose only 1.9% in Q3, while full-year forecasts were lowered to 3-4% growth as younger consumers pull back costs due to inflation and a rising cost of living.

Why it matters: CAVA’s slowdown signals caution: growth through openings alone doesn’t guarantee sustainable performance. Amid tightening consumer spending and escalating costs, operators need to sharpen traffic drivers, control overheads and avoid over-reliance on price increases. The lesson: profitable expansion demands both scale and strong same-unit performance. (QSR Magazine)

12,000

The number of baristas planning to strike at Starbucks on Nov. 13 (Red Cup Day). (Nation's Restaurant News)

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