DoorDash has smart technology around restaurant preparation time, so that drivers don't show up too early and wait for meals to be completed.
Home cooking, like restaurant cooking, requires preparation.
It planted the idea for "Big Night," which focuses on a beleaguered restaurant's preparations for a potentially lifesaving visit from a special customer.
Radio traffic on the walkie-talkies was urgent, but controlled, reporting the number of spaces available in the car park, waiting times in the restaurant, and preparations for talks and feeds.
The concept of his restaurant — simple preparations of fish and crustaceans at exorbitant prices — depends on seafood being flown in as often as five times a week from the Mediterranean, in coolers equipped with microchips to monitor the temperature throughout the voyage.
I'm presenting the steak preparation in the first of my eight columns because it makes a point: I realize we're not talking about restaurant cooking.
Protesters objected to the production of "chef robots" that now oversee more than 85 percent of the world's restaurant food preparation.
As Philippe Corbet, one of the owners, explained in a telephone conversation after my visits, the "roots" in the name refers to the restaurant's preparation of nearly everything, including sauces and desserts, from scratch.
Not long ago, I was making my way home from work in Chinatown when I saw something that made me stop short: 100 egg cartons (or egg trays, I later learned) stacked neatly on the curb outside a Chinese restaurant, in preparation for recycling.
I interviewed chef Jason Vincent of Pilsen's Nightwood Restaurant in preparation for his appearance on The Dinner Party Monday night and it was quickly apparent that he was included in the Food and Wine list of "Best New Chefs in America" of 2013 for a reason.
