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Newsletter Archive

How to run a hit restaurant in a town of 1,000

Plus: Diners are letting AI choose. Are you prepared?

The Prep public
How to run a hit restaurant in a town of 1,000 6 min read →
Exclusive Q&A

Marketing that brings customers back

Matt Plapp breaks down why most restaurant marketing misses the mark.

The Prep public
Marketing that brings customers back 3 min read →
Newsletter Archive

Why your regulars aren’t returning

Plus: The rise of the invisible restaurant

The Prep public
Why your regulars aren’t returning 6 min read →
Newsletter Archive

The psychology behind menu writing

Plus: Landing the perfect pricing strategy

The Prep public
The psychology behind menu writing 6 min read →
Exclusive Q&A

'Too many menus are written from the chef’s perspective'

Chef Matthew Thompson is on a mission to elevate mealtime and restore dignity through food.

The Prep public
'Too many menus are written from the chef’s perspective' 4 min read →
Exclusive Q&A

‘It enables us to believe in ourselves in a way we didn’t before’

Izzy Tulloch shares what it’s like to run a bar in a borrowed space and why this scrappy little pop-up could be the blueprint for something much bigger.

The Prep public
‘It enables us to believe in ourselves in a way we didn’t before’ 4 min read →