What restaurants can do to get Gen Z out of the house
Plus: Sustainability doesn't need to be shouted
• public
We're talking Gen Z's homebody habits, the art of subtle sustainability, and a new permit program that could let anyone in LA open an in-home restaurant. But first: Are you prepared for one of the busiest (and scariest) nights for takeout? Pull up a chair for the latest edition of The Prep.
On the menu:
đź’ C-stores are stepping on restaurants' toes
đź’ Would you put sea spaghetti on your menu?
đź’ Gen Zers want to stay home
đź’ Bobby Flay is a real chef
On our radar: The new permit program in LA county that could help home cooks operate mini takeout restaurants out of their homes. It goes into effect on November 1st. Businesses can serve no more than 30 meals per day or 90 meals per week.
What we're following: The growing trend of C-stores pushing into restaurants' territory. The latest example comes from 7-Eleven, which plans to open 500 food-and-beverage-focused locations in the U.S. from 2025 to 2027.
Who we’re following: Dill Restaurant’s Instagram page, which highlights the Michelin-starred restaurant's sophisticated dishes and the environment that inspires them.
What we’re watching: La Cocina, a film highlighting the darker side of restaurant kitchens.
Plus: Technomic’s list of emerging menu trends includes sea spaghetti.
How to get the homebody generation out of the house
Many Gen Zers want to stay home. Who can blame them? They spent some formative years there during the pandemic. So how can bars and restaurants get them out of the house? One way is to make going out feel more like staying home. At The Carriage, a wine bar and shop in Florence, Ala., guests sip from large glasses of wine dubbed the “living room pour” and are encouraged to move around the comfy space. “Almost to our detriment, they feel like it’s their place and not a bar,” says co-owner Caleb Banks, who occasionally has a hard time keeping tabs on his clientele. (Bon Appétit)
How to (subtly) tell diners you’re sustainable
Many restaurants are embracing sustainability and climate-friendly sourcing these days. But how do you let guests know without lecturing them on the environmental impact of their meal? Some restaurants emphasize third-party certifications, like Michelin Green Star status or Zero Foodprint partnership, which offers a shorthand that indicates sustainability without information overload. Other restaurants want to share a bit more about their sustainability journey. At Crave Sushi Bar, “We get specific,” says owner Brian Owens. “We actually have sourcing and mission statements on our menus.” The menu highlights the restaurant’s partnerships with Monterey Bay Aquarium and notes that it serves “only wild caught, sustainable & responsibly farmed seafood.” But diners won’t hear about it from their servers unless they ask. “Because I don’t know how many people care. They just want to have something really delicious.” (Eater)
"When you become a chef on television, your skills have all of a sudden dissipated to the world. You’re just a TV chef."
- Bobby Flay, chef, restaurant owner, and author (🎧The Sporkful)
💠How Trump’s proposed tariffs could affect wine sales
đź’ Michelin-starred San Francisco restaurant Mourad closes
đź’ What American Express earnings say about restaurant spending
18.8%
Average restaurant tip rate in Q2 2024 (Toast)
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