Turning summer's rush into year-round loyalty

Summer is here, which means many restaurants are heading into their busiest stretch of the year—but are you prepared for the challenges that come with growth? We’re looking at how operators can turn seasonal surges into long-term wins, protect their reputations during a crisis and use better data to make smarter decisions. 

Plus: a major milestone for Mexican cuisine, Detroit’s culinary resurgence and a look at each state's oldest restaurant.  

But first, legendary sushi chef Katsuya Uechi has passed away at 67.

Starstruck. Californios is the first Mexican restaurant ever to receive three Michelin stars.

86’d. Mass restaurant closures became much more frequent in 2025.

Midwest is best. Despite its troubled past, Detroit is having a culinary renaissance.

Closing time. Across the country, dive bars are vanishing.

Yes, chef. What “The Bear” gets right about the restaurant industry, according to experts.

Summer’s busy season can be a growth opportunity for restaurants

Is your restaurant ready for its busiest season? Summer can bring restaurants increased traffic, but rapid growth also creates new operational risks. Seasonal surges can expose weaknesses in staffing, systems, inventory management and guest experience. Operators must prepare for higher demand by strengthening processes, training teams and ensuring the infrastructure behind the scenes can support a busier business.

Why it matters: Growth is only valuable if the operation can handle it. A packed dining room can quickly reveal service issues, inconsistent execution or staffing gaps that damage a brand’s reputation. Preparing ahead allows operators to turn seasonal momentum into long-term loyalty instead of short-lived success that creates headaches. (Modern Restaurant Management)

How to maintain your reputation during a food recall

Food recalls can quickly damage a restaurant’s reputation, but a strong response can protect consumer confidence. Operators should have recall plans in place, train employees, maintain accurate supply chain records, communicate quickly and transparently and use technology to track affected products. Preparedness helps minimize risk and maintain trust during a crisis.

Why it matters: A recall is not just a food safety issue—it’s a brand reputation challenge. Guests will judge how a restaurant responds, not only the incident itself. Clear communication, empathy and fast action can help preserve customer relationships, while poor handling can create lasting damage to loyalty and credibility. (FSR Magazine)

Why monthly reporting could be hurting your business

Restaurants often operate with delayed financial visibility, creating a “30-day reporting gap” between what happens in the business and when operators understand the results. Relying on outdated reports can prevent leaders from making timely decisions around labor, food costs, pricing and profitability. To avoid this, simplify inventory processes, standardize food cost visibility across locations and match your restaurant's reporting cadence with inventory turnover. Real-time data is becoming essential for maximizing success.

Why it matters: Faster access to accurate financial information can mean the difference between reacting and staying ahead. Real-time reporting helps operators spot margin issues, adjust staffing, control costs and identify opportunities before problems grow. In a low-margin industry, better visibility allows leaders to make smarter decisions every day. (QSR Magazine)

100,000

The number of restaurant jobs expected to be added in 2026. (NRA)

The oldest restaurant in every state, in honor of America 250

Smorgasburg L.A.'s role in launching small food businesses

Major Food Group will take over legendary Tribeca Grill space in NYC

UK chainlet Nando’s will expand to the U.S. for the first time ever

The case for carrying on a tradition of scratch-cooking at restaurants

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