Has tech killed hospitality?

The outgoing restaurant critic for the New York Times says restaurants have changed, and not for the better. It's time to pull up a chair for today's edition of The Prep.

On the menu:

💠 How restaurants can balance hospitality with high-tech
💠 Why curbside pickup deserves more attention
💠 Fast food has become a luxury for many
💠 A new book of advice for restaurant leaders

-Katie Parsons, Editor

Has technology killed hospitality?

In his final essay as the New York Times restaurant critic, Pete Wells laments the loss of hospitality in the restaurant industry and places the blame squarely on technology. (New York Times)

“Many of these technologies spread during the pandemic, when there was a compelling reason to limit human contact,” Wells writes. “One result is that we feel increasingly alienated from the people who cook and serve our food”  

Why it matters: Restaurants have access to new technologies that assist them with everything from ordering groceries to making reservations, but they need to find a balance between hospitality and high-tech to connect with customers. 

A new tool can boost delivery app ranking 

Pulse, a new tool from restaurant-tech software company Deliverect, helps restaurants rank on delivery apps by sharing insight into how their marketing is performing and how they compare to the competition. (Food on Demand)

Why it matters: Whether your restaurant pops up at the top of DoorDash or Uber Eats when a hungry diner is looking to order dinner can make all the difference. 

More restaurant bankruptcies

World of Beer and Buca di Beppo both filed for bankruptcy last week. These restaurant chains are joined by Red Lobster, Rubio’s, Tender Greens, Tijuana Flats and Melt Bar & Grilled, all which filed for bankruptcy this year. (Restaurant Dive ) 

Why it matters: These chains blamed their bankruptcies on problems that many restaurants face, including staffing challenges, slowing traffic, and declining craft beer sales.

🎥 Take-Away with Sam Oches: Why curbside pickup deserves more love

“Even in tight parking lots, they don’t even need to get out, as long can stop right in front — we’re there. It’s a 10 second transaction and they’re on the way." - Jodi Boyce

Curbside pickup lost some of its appeal for restaurants after the pandemic waned. But Denver-based fast-casual chain Teriyaki Madness wants to bring it back into fashion. Curbside is often cheaper for consumers than ordering from a third-party app, and technology like GPS makes curbside pickup faster than drive-thru, CMO Jodi Boyce tells Nation’s Restaurant News’ Sam Oches. (YouTube)

78% 

of surveyed consumers consider fast food to be a luxury  (Lending Tree)

What we’re reading: Shift Happens a new book of advice for restaurant leaders from industry veteran Monte Silva. A preview of the book in FSR outlines 7 common beliefs that Silva says are destroying the industry, including this one: You have to work 70 hours a week to be successful

Plus: Signs and notices calling for respect and courtesy from customers have become more commonplace at restaurants. But this restaurant’s message, shared by chef and restaurant executive James Walker, caught our eye due to its lengthy list of reminders and requests. 

Thank you for reading The Prep.

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