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Today's we're talking catering and one-bite courses. But first: holding patrons' babies while they eat? Some Bali restaurant staff do just that. Find your own peaceful spot to read the latest edition of The Prep. 

On the menu:
💠 Let's hear it for the dishwashers!
💠 What NYC looks like without its dining sheds
💠 Hand-rolling silverware could be a thing of the past
💠 An interview with the scariest chef on The Bear

What we’re celebrating: The Plate is highlighting the unsung heroes of hospitality with an award for the best restaurant dishwasher. 

We’re saying goodbye: To New York City’s outdoor dining sheds. Friday, November 29, was the deadline for restaurants to remove  street dining setups. Eater and the New York Times have photo essays documenting the end of the city’s “streetery” era. 

The restaurant tech news on our radar: Sidewalk delivery robotics company Serve Robotics is set to buy Vebu, the developer of Chipotle’s avocado processing machine, the Autocado.

What we’re reading: This argument against diners hanging their coats over chairs at restaurants. 

Plus: Have you heard of NapSpin? This startup automates the most mundane restaurant task: rolling silverware. Brilliant! 

Confidence grows in catering

Catering has emerged as a way for restaurants to increase revenue with minimal labor. “It's a huge (return on investment) because you bring in a few laborers a little earlier depending on catering totals, but all other costs are fixed, so these incremental sales truly help bring down any fixed costs we have,” says Matt Blair, a co-founder of World Wrapps, a small chain in California, which has seen success in catering. “We want to be in the space because there is nothing better than banking $1,000 to $5,000 in sales before you even officially open the doors." Restaurants expect company catering to ramp up this holiday season as return-to-office mandates have increased. Companies like ezCater, which offer tools and a marketplace for restaurant catering, have also boosted growth in the category. (Restaurant Hospitality) 

90%

of surveyed businesses plan to cater from local restaurants this season.
 (Channel Media Group / Restaurant Hospitality)

One-bite wonders 

Restaurants credit (or blame) the rise in Ozempic use and snacking culture for the increased interest in smaller portions. Smaller dishes don't have to mean smaller checks, though. Some restaurants have found success with tiny plates and one-bite dishes with high-end ingredients like caviar. These dishes can supplement a course or be combined to create a full meal. Take Coqodaq restaurant in New York City, which offers a single chicken nugget topped with truffles for $30. "It's a bougie and flexy way of starting a meal," says Simon Kim, CEO and founder Gracious Hospitality Management, which owns Coqodaq. (The Wall Street Journal) 

Restaurant of the Week: Flamingo Restaurant

Location: Everglades National Park, Homestead, Fla.

Opened in: Rebuilt 2023, original 1959

Owned by: National Park Service, run by Guest Services

At the southern tip of the Florida peninsula along Florida Bay, Flamingo Restaurant thrives against all odds, offering a masterclass in creativity and resilience for anyone in the restaurant business. Located in the Florida Everglades National Park — an hour from the nearest town — this remote eatery has turned logistical challenges into opportunities for innovation, and has become a gathering place for adventurers and daytrippers.

The menu, created by head of food and beverage Margaret McCarthy, is a study in scratch-made simplicity and Southern-inspired flavors. Highlights include the self-proclaimed "best in South Florida" Cuban sandwich, conch chowder, mahi-mahi wraps and sandwiches, and key lime pie.

Specials like Fish Fry Fridays add variety, while vegetarian, gluten-free, and healthier options appeal to a wider audience. McCarthy’s approach emphasizes a mix of creative comfort food and operational flexibility, with weekly specials relying on what’s available and fresh. Serving breakfast, lunch and dinner, guests can also choose from a full bar or get an ice coffee.

“We get a lot of praise. But it’s easy to be the best when you’re the only one around,” McCarthy says with a smile.

Sustainability is central to their operations, proving that eco-friendly practices can work even in remote locations. They’ve replaced single-use plastics with compostable to-go items, switched to reusable kitchen practices and minimized waste by keeping tight inventory controls. Locally sourced coffee and craft beer add a regional touch while reducing reliance on long supply chains — a crucial move in a location that only receives two food deliveries a week.

Inside, Flamingo Restaurant has turned into more than just a place to eat — it’s a hub for visitors to relax, play board games and enjoy the views through large windows overlooking Florida Bay. Plus it offers the only TV in the park. Wifi is also provided, helping guests the opportunity to reconnect if desired. 

Staff cross-training keeps operations smooth, despite staffing challenges common in remote areas. With seating for 200 and plans to expand with live music and more outdoor options, Flamingo continues to adapt and evolve.

For restaurant owners, Flamingo is a case study in finding solutions to tough challenges, whether it’s sustainability, staffing or keeping the menu fresh and exciting. It’s proof that even in the most remote location, thoughtful planning, scratch cooking, and a focus on community can create something special.

Above: The fresh Mahi-Mahi sandwich is a popular menu item at Flamingo Restaurant. (Courtesy of Flamingo Everglades Adventures)

"Isn’t it great to be alive for this time of food in America? We’re very lucky."

Actor Joel McHale who plays the menacing chef David Fields on The Bear and is a foodie and talented cook in real life.

(🎧Tinfoil Swans)

💠 The Slutty Vegan’s Pinky Cole on the power of failure 

💠 Here are the National Restaurant Association’s 2025 predictions

💠 Who is helping restaurant workers impacted by recent hurricanes?

Thank you for reading The Prep.

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