Zero-proof is here to stay

As January draws to a close, we’ve learned some key lessons. Between rising tech dependence and the relentless pressure to perform at scale, running a restaurant in 2026 is as much about systems as it is about hospitality. This week, we take a look at a few areas operators can’t afford to ignore: managing third-party cyber risks in an increasingly digital ecosystem, and building the kind of kitchen consistency that holds up under peak-season stress.

Together, they highlight what it really takes to protect margins, teams and guest trust right now.

But first, here are the 2026 James Beard Award Semifinalists.

Tipped off. Uber and DoorDash lose bid to pause NYC tipping law

Share plates. Intimate, supper club-style dining is back in style

Winner winner. A Danny Meyer restaurant tops Yelp's Top 100 list 

Leading the pack. These stocks drive this year’s 20% restaurant industry surge

Power moves. Wonder acquires restaurants' rewards app, Claim

What restaurants need to know about third-party cyber risks

Restaurants face growing third-party cyber risks as they adopt digital tools like POS systems, delivery platforms and online ordering. Vulnerabilities in vendor systems can expose customer and employee data, disrupt operations and incur high costs. It stresses vendor audits, strong contracts and cyber insurance to mitigate these threats.

Why it matters: Restaurants increasingly depend on third-party tech, making cybersecurity essential. Breaches can cost millions, harm reputation and interrupt service—especially for small operators with tight margins. Proactively managing vendor risk protects sensitive data, maintains guest trust and reduces financial exposure. Effective risk controls are now a strategic imperative, not optional. (Modern Restaurant Management) 

Optimizing for consistency at scale during peak periods 

How can your restaurant prepare for busier seasons? The key is prioritizing consistency at scale through intentional planning, simplified menus, reliable equipment, early detection of issues and balanced staffing. Operators are encouraged to manage flow, support teams and lead with consistency to maintain quality and momentum under holiday-season pressures. 

Why it matters: Peak periods test a restaurant’s operational strength—stress amplifies errors and staff fatigue. Focusing on consistency helps protect margins, satisfy guests and sustain long-term performance. Thoughtful scheduling, dependable tools and streamlined processes reduce burnout, protect service quality and build resilience, making consistent execution a competitive advantage in a tough industry. (Nation’s Restaurant News)

Restaurants lean into Dry January to up their zero-proof game

Restaurants and bars are leaning into Dry January 2026 by expanding zero-proof beverage offerings, using high-quality nonalcoholic spirits, creative ingredients and thoughtful mixology to craft sophisticated mocktails. According to data from the market research firm Numerator, 27% of U.S. consumers who bought an alcoholic beverage in the past six months planned to participate in Dry January this year. Operators are responding by elevating alcohol-free menus with items that mirror classic cocktails in flavor and complexity. 

Why it matters: As consumers increasingly choose moderation or abstinence for health and social reasons, zero-proof drinks have become table stakes for modern beverage programs. Offering compelling nonalcoholic options helps restaurants retain and attract guests, boost beverage revenue during slower months like January and position their brands as inclusive and trend-aware in a competitive market. (Restaurant Business Online)

92%

of people surveyed said they eat at or order from restaurants a few times a month. (QSR)

9 highly anticipated restaurant openings for 2026

Emeril Lagasse closes NOLA restaurant after only 15 months

Gweneth Paltrow’s Goop Kitchen is expanding to NYC

Taiwanese bagel shop lands in Pasadena causing viral sensation

Famed Vegas Steakhouse Golden Steer to open in NYC

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