Brooklyn’s Restaurant Finds Comfort in HotSchedules

Located in the college town of Stillwater, Okla., Brooklyn’s Restaurant is staffed primarily by students. While their schedules are fairly consistent from week-to-week, managers found it difficult to handle availability requests and easily accommodate last minute shift swaps and time off requests using spreadsheets.

Type: Case Study

Sponsor: HotSchedules


Job Seeker Series: The Power of Referrals

So how do you find the best restaurant jobs these days? We uncovered job-hunting stats and facts in our Job Seekers Series. Then we sliced and diced the information to serve up visual morsels of information so that you can find a job ASAP.

Type: Infographic

Sponsor: HotSchedules


Truluck’s Manages Labor Swimmingly

While the food, wine and atmosphere at Truluck’s has always been divine, their behind-the-scenes labor management processes needed a dash of modernization.

Type: Case Study

Sponsor: HotSchedules


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FEATURES


Meal credits

Many restaurant owners who offer free meals to their employees are unaware that they are entitled to a minimum wage meal credit for each employee. Specifically, an employer who customarily furnishes meals to employees may reduce the cash wages paid...

Is social media part of your marketing mix?

We all know that our friends and families influence us if they give us a recommendation…or a ‘stay away!’ …for a vendor or business. And those recommendations have proliferated in the social media sphere through sites like facebook and Yelp....

Want to Facebook? What are you waiting for

Ninety five percent. That’s right, 95% of all consumers are on Facebook, according to our latest research findings across both North America and the UK. We asked more than 12,000 consumers from all age and income groups to tell us about their social media usage last month.

Culinary Tide's 2012 top trends

Culinary Tides, Inc. released the report: "Top 10 Trends Analysis - Shifting Sands 2012: A cross analysis of predictions across Government, Technology, Health, Consumer, Travel, Beverage, and Food & Flavor trends," hitting the food industry in 2012 and beyond.

Would YOU resist a robber?

The young manager knelt in front of the safe, a thousand thoughts cluttering his head. His fingers were nearly frozen with fear as he fumbled with the combination.

Could your restaurant survive a 15% decrease in business?

The question we field more than any other when talking to small merchants is, “Who is making me become PCI compliant?” The answer is too complicated to simply point at one entity and say, “It’s this guy, right here.” In...

Courting new trials

Let’s talk for a minute about new trial. No, not the court kind, but the kind that every restaurant wants … new consumers trying out your restaurant for the first time.

Block cheese prices down slightly

Pizza stocks not affected by stock market dip.

A lesson in loyalty

Recession or not, the restaurant industry is here and growing. Consumers spend a huge percentage of their food budgets on eating out at restaurants, and restaurant sales are expected to top $600 billion this year.

The top 5 reasons to franchise your business

If you are an entrepreneur and you have one, two or even three operations, why should you be thinking about franchising? There are many reasons, but here are the top 5: I have a brand that I want to expand...

Ring in 2012 with organic food innovation

I predict that 2012 will be a banner year for Organic Food Product Innovation, and those who sit on the sidelines will miss the opportunity to strike gold in this rapidly growing product segment. I predict this for several reasons...

Iranian threats push gas prices higher

Cheese Average block cheese prices were flat last week on the Chicago Mercantile Exchange, averaging $1.56, equal to the prior week. Cheese reached its three-month high of $2 on Nov. 15, but continues to drop on slowing demand.

Point, Counterpoint: Domino's menu labeling stance

Executive director of New York State Healthy Eating and Physical Activity Alliance responds to Domino's plea for menu labeling flexibility.

Commentary: Social Media Part 2: Devices and their virture

If you've read part 1 of this series, you'll probably remember the picture I drew of the typical social media user: A woman, middle-age or approaching it, middle income, with at least some college education. You may also remember my...

Commentary: When is a brand good enough?

By now, most people in the industry have probably digested the results of Consumer Reports magazine's rating of 53 "fast-food chains." I was extremely proud of the results for Firehouse Subs, given that we earned the highest score among all...

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Commentary and related material on Pizza Marketplace.

NEWS