How Trump is already impacting restaurants
Plus: Kids are done dining out
• public
Politics have no place at the dinner table, as the saying goes. But there's no denying its place in the restaurant industry. And right now the industry is mixed up in some of the biggest political stories of the moment — unions, inflation, immigration and deportation, to name a few. So today we're digging into how the new administration could impact the industry. But don't worry, we've sprinkled plenty of levity into this edition, too. In fact, let's start with a look at the snackable martini trend.
“I think martinis have long been one of the most riffed and played up classics ... [and] the garnish is the obvious next step to still drive some creativity and help complete whatever story you’re trying to tell with your drink,” Iain Griffiths, owner of Bar Snack in NYC tells Vinepair. Griffiths, for example, likes to add a crispy chicharron of chicken skin to their martinis. Talk about a memorable drink...
Also on today's menu:
💠 D.C. restaurants try to unionize
💠 The industry prepares for immigration raids
💠 Do kids even want to dine out?
💠 A strong case against Dry January
What we’re keeping an eye on: Workers at some top D.C. restaurants, including Le Diplomate and Rasika, push to unionize.
What we’re following: How restaurants in Chicago and around the country prepare for immigration sweeps. Wherever your restaurant is, this advice from Sam Toia, CEO of the Illinois Restaurant Association, feels applicable: “Make sure all your folks that are working ... have the documents in place, and if ICE inspectors come in, that you comply with them. ... Please comply with the law, just like you would if a health inspector came in.”
What's worth bookmarking: The Independent Restaurant Coalition's guide to prepare for immigration raids and mass deportations.
What we’re reading: A look back at how Nobu Matsuhisa created his global sushi empire from Esquire.
What we’re drinking: Rosé. It’s actually perfect for dreary winter days, according to Eater.
Plus: Have you used a sheepsfoot knife? These curved knives are showing up at some San Francisco restaurants. They can take some getting used to for diners.
Are kids to blame for the decline in dining out?
The pandemic changed so much about dining out, but here’s one you might have missed: one in four kids don’t enjoy going out to eat or being in crowded places as much anymore. That’s according to a survey from marketing consultants Lisa W. Miller & Associates. “Every parent knows the 'what’s for dinner?' spiral, but here’s the truth: The smallest voices often have the biggest impact,” Miller writes. “A kid vetoing going out to a restaurant means families often stay home, and that’s a short-term loss in dine-in traffic.” But what will it mean long-term loss for the industry? (Nation’s Restaurant News)
D.C. restaurants prepare for the new administration
It’s the perfect time for us to hear from Washington-area restauranteurs because “anything that happens in the region, in government, the restaurants here feel it first,” Shawn Townsend, president and CEO of the Restaurant Association of Metro Washington, tells the New York Times. This microcosm aptly highlights what the larger industry is nervous about — mainly mass deportation of immigrants and rising food costs — and why restaurants are perhaps the best place to bring people together diplomatically. “We’re in the business of hospitality, and while I may not agree with someone, they’re still coming to our restaurant and supporting us,” says Kevin Tien, chef and owner of Moon Rabbit, a Vietnamese restaurant in D.C. (New York Times)
3.6
Percentage restaurant menu prices increased by in 2024
(U.S. Bureau of Labor Statistics)
💠 Is Dry January actually a bad idea?
💠 Videos of eerily empty restaurants are trending
💠 Are Resy and OpenTable doing enough to help L.A. restaurants?
"Part of the challenge in our business is that every order, almost, has some level of customization to it. Now a days statistically, if four people go out to dinner one’s a vegan, one’s gluten free, one’s a carnivore, and one’s god-knows-what." -Jason Himber, CEO, the Mina Group
Thank you for reading The Prep.
We bring you the latest news, trends, business tips and analysis for aspirational independent restaurants. Have a story idea or a business you think we should spotlight? Contact us. Interested in advertising, contact our advertising department.
If you'd like to read more, check out our Hidden Menu exclusives.