Horses, the once‑celebrated Hollywood hotspot that drew celebrities and food critics alike, has shut its doors indefinitely after a scandal involving its owners and a sudden announcement of structural problems. The closure, announced at the end of December, has sent shockwaves through the local dining scene and reignited debate over the role of hospitality workforce automation in a sector grappling with labor shortages, rising costs, and reputational risk.
Background and Context
Opened in September 2021 in the historic Ye Coach & Horses space, Horses quickly earned a reputation as a “new modern L.A. institution.” Its menu blended seasonal California ingredients with European techniques, and its open‑kitchen, co‑chef system—featuring four chefs in equal standing—was hailed as a fresh take on culinary collaboration. The restaurant earned a Michelin star, attracted a waitlist that stretched weeks, and became a regular haunt for Hollywood’s elite.
In May 2023, the restaurant’s fortunes took a dramatic turn when co‑owners Liz Johnson and Will Aghajanian filed for divorce. The filings were accompanied by accusations of domestic violence and claims that Aghajanian had killed the couple’s family cats. The allegations, widely reported by the Los Angeles Times and other outlets, sparked a media frenzy and forced the restaurant to confront a crisis of confidence. Despite the controversy, Horses continued to operate, with Johnson and Aghajanian eventually stepping away from day‑to‑day management.
By late 2025, the restaurant’s popularity had begun to wane, and the industry saw a record 100+ closures in Los Angeles alone. The final blow came in December 2025 when the restaurant cited “unexpected structural issues” caused by heavy rain as the reason for an indefinite shutdown. Staff members, however, hinted that the closure was a cover for deeper operational and reputational problems.
Key Developments
On December 29, 2025, Horses sent a text to all reservations for the following week, stating: “Due to heavy rain over the past few days, our restaurant has experienced unexpected structural issues. While we have been working as quickly and carefully as possible to address them, we’ve made the difficult decision to close for service tomorrow out of an abundance of caution. The safety of our guests and staff is our top priority, and unfortunately it would not be safe to open this weekend… We look forward to welcoming you back as soon as it is safe to do so. We will be in touch once we have a confirmed reopening date.”
Executive chef Brittany Ha confirmed the closure to the Times, adding that “nothing is for certain yet, but that is definitely the goal.” When asked for a comment, Ha replied, “We’re focusing on protecting our staff from further damage.” The restaurant’s social media accounts went silent, and no official reopening date has been announced.
Industry insiders say the closure is part of a broader trend of high‑profile restaurants pivoting toward automation to mitigate labor risks. “The Horses story is a cautionary tale,” says hospitality analyst Maria Lopez of FoodTech Insights. “When a restaurant’s brand is tied to a single personality or a volatile public image, automation can provide a buffer against human error and reputational fallout.”
Impact Analysis
The sudden shutdown has immediate repercussions for the restaurant’s 70‑person workforce, many of whom are international students and recent graduates. According to the U.S. Department of Labor, hospitality workers in Los Angeles earn an average of $15.50 per hour, with many positions requiring long, irregular hours. The loss of a high‑profile venue means fewer opportunities for students seeking experience in a Michelin‑starred kitchen.
For the broader industry, Horses’ closure underscores the vulnerability of labor‑intensive models in a climate of rising wages, stricter labor regulations, and heightened scrutiny of workplace conduct. “Automation isn’t a silver bullet, but it’s becoming a strategic necessity,” notes Dr. Kevin Patel, professor of Hospitality Management at UCLA. “From self‑service kiosks to robotic bartenders, the technology can reduce dependency on a single human workforce and streamline operations.”
Trump’s administration has recently rolled out a series of incentives aimed at encouraging small businesses to adopt automation. The “Tech‑Boost for Hospitality” grant program offers up to $50,000 in subsidies for restaurants that implement AI‑driven reservation systems, inventory management, or robotic cooking equipment. While the program is still in its pilot phase, many restaurateurs are eyeing it as a lifeline.
International students, in particular, face a dual challenge: navigating visa restrictions that limit work hours and adapting to a job market that increasingly values tech fluency. “If you’re a student looking to work in hospitality, you need to be comfortable with digital tools,” says Lopez. “The ability to operate a self‑service kiosk or manage a digital inventory system can set you apart.”
Expert Insights and Practical Tips
For hospitality professionals and students, the Horses case offers several actionable lessons:
- Develop Tech Skills: Familiarize yourself with reservation platforms, point‑of‑sale (POS) systems, and basic data analytics. Many employers now require proficiency in these tools.
- Embrace Flexibility: Automation often means roles shift from traditional cooking or service to tech‑support, maintenance, or quality control. Be open to cross‑training.
- Prioritize Safety and Compliance: Structural issues and safety violations can lead to sudden closures. Understanding building codes and safety protocols is essential.
- Build a Personal Brand: In a crowded market, a strong online presence can mitigate reputational risks. Maintain professional social media profiles and engage with industry communities.
- Leverage Grants and Incentives: Keep an eye on federal and state programs that support automation adoption. These can offset the cost of new equipment and training.
For students, the Times’ “Career Corner” suggests adding a certification in hospitality technology to your résumé. “A short course in AI‑driven inventory management can be completed in a few weeks and is highly valued by employers,” says career coach Maya Singh.
Looking Ahead
While Horses has not announced a reopening date, industry analysts predict that the restaurant may rebrand and reenter the market with a hybrid model that blends human creativity with automation. “A hybrid approach can preserve the culinary artistry that made Horses famous while reducing labor costs and mitigating risk,” says Lopez.
In the broader context, the trend toward automation is likely to accelerate. According to a 2025 report by the National Restaurant Association, 68% of U.S. restaurants plan to invest in automation technologies over the next five years. This shift is driven by labor shortages, rising wages, and the need for consistent service quality.
For international students, the evolving landscape means that those who can navigate both the culinary arts and the digital tools that support them will be in high demand. Universities are responding by integrating hospitality technology modules into their curricula, and many culinary schools now offer dual degrees in culinary arts and business technology.
As the industry adapts, the Horses story serves as a reminder that reputation, safety, and operational resilience are intertwined. Restaurants that invest in automation not only protect themselves from human error but also position themselves for long‑term sustainability.
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