Can technology turn a restaurant profit?

Technology helps run restaurants, from back-of-the-house software to robots cooking and serving food. Yet as exciting as tech's potential, is it solving the profitability problem for restaurants? But first: have you witnessed this icing prank at your bar or restaurant? 

On the menu:

💠 Meet a James Beard-nominated chef
💠 Federal workers look for restaurant jobs
💠 Networking is a necessity
💠 Another chain eyes bankruptcy

'Service is transactional, hospitality is mutual'

Jordan Anthony-Brown opened his Cincinnati restaurant, The Aperture, less than two years ago, but it has already made its mark. His restaurant was named one of the New York Times’ best new restaurants in 2024. Then in January, Anthony-Brown was listed as a semifinalist in the James Beard Emerging Chef category.

It’s been a long time coming, Anthony-Brown told The Prep. Between the pandemic and the other delays, it took nearly six years to get The Aperture up and running. Now Anthony-Brown and his restaurant seem to be making up for lost time, raking in accolades and quickly becoming that rare restaurant that is a neighborhood favorite and a destination hotspot. -Gloria Dawson

What do accolades, like those from the New York Times or the James Beard Foundation, mean to you personally?

It does mean a lot but we really focus on being a team here. I think it's a nice milestone, but not the end of the journey by any means. The James Beard Award, in particular, that one is really special. I think that the biggest thing for me is just feeling like it's a little bit of a confirmation that you're at least doing something right, which in this industry, in this game, it's always easy to question whether you're doing anything right at all. 

What do those accolades mean for the business?

The New York Times article came out on September 24, if I remember correctly. I try to pretend I don't remember exactly what day it was, but I probably do. [We checked. He is correct.] And then I think from September to October our sales doubled. We were holding on for dear life in the best way possible, and then, of course, we go straight from that into the holiday season. And then January, we're like, "oh, things will slow down." And then, of course, the James Beard Award announcement happens on January 22. Again, you never forget the date. It's just been crazy ever since. I mean, we've broken record after record in terms of how many dishes we sell. 

And [the accolades are] a good thing in terms of internal expectations. It does put a little pressure on, but what we like to say is let's set our own expectations, hold ourselves to a high standard, and everything else should take care of itself.

How do you help your team meet those expectations?

The first thing I'll say is that we really emphasize using the word hospitality over service. Service is transactional, hospitality is mutual, and that's kind of what we try and preach to our team. Someone once told me that services is giving people what they want; hospitality is giving people what they need. And that's kind of the big thing with our team, they figure out what does this person want out of this experience.

Above: Jordan Anthony-Brown (center) prepares for dinner service with his staff at The Aperture in Cincinnati. (Courtesy of @theaperturecinci/Instagram)

What we’re listening to: On the Special Sauce Podcast, author Adam Chandler discusses his book 99% Perspiration and explores how the restaurant industry represents the best and worst of the economy.

What we’re watching: Sam Sanchez, founder of Third Coast Hospitality Group, and Jaime di Paulo, the president and CEO of the Illinois Hispanic Chamber of Commerce, discuss immigration concerns for the restaurant industry on Chicago’s WTTW. 

What we’re wondering: Why does this creepy fork exist?

What we’re following: The ongoing union face-off between some of D.C.’s hottest restaurants and their employees.

Plus: Laid-off federal workers are applying for jobs in the restaurant industry. 

Profit is the missing piece of the technology puzzle

Amid the excitement over restaurant tech, operators are starting to wonder if tech will ever actually make them money. The recently released State of the Industry report from the National Restaurant Association found that most operators say that technology investment improves efficiency. Still, only 28% of operators say their investments in technology improved the profitability of their restaurants.

Why It Matters: Technology has become an expected part of running a restaurant and a necessity for most customers. According to the report, 75% of adults surveyed said the availability of technology to order delivery is important when choosing a restaurant. And 82% of Gen Z respondents felt that way. (National Restaurant Association) 

The necessity of networking as a restaurateur

Does the thought of networking sound exhausting after spending the night catering to guests? Even if the term ‘networking’ gives you the ick, there’s real value for your business and your life in building your network, Martin Sorge, a baker and entrepreneur, argues in Plate. Take simple steps like meeting your local representative, becoming a mentor, or offering up your restaurant location for a networking event.

Why It Matters: “Don’t be a hero. Building a business, especially a food business, is brutal,” he says. "I’ve talked with too many entrepreneurs who think they can do things alone. You need a team. You’ll be more successful, and you’ll have more fun.” (Plate)

66%

of independent restaurants use paid social media advertising

(NRN Intelligence's State of Independent Restaurants Report)

💠 Another restaurant chain adds an egg surcharge

💠 Will Hooters be the next chain to file for bankruptcy?

💠 The strain on L.A. restaurants began long before the wildfires

"The restaurant industry is a microcosm of how things are going in general in 2025 Los Angeles, and it’s tough."

-Jane Black, food writer and executive producer

(🎧Longer Tables with José Andrés)

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