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Going public means being prepared for much greater transparency and accountability in business operations.
Make good hiring decisions; mistakes can be costly since training new employees is a considerable investment.
Competition is offering merchants new ways to accept payments and this will lower fees over time.
Consolidation is more efficient, less time-consuming and more economical.
Consolidate dry, refrigerated and frozen items and include paper goods and cleaning supplies.
Company accounting records show 4-percent surcharge was collected for employee health care costs only.
Founder John Schnatter estimates that the reform law will cost between $5 million and $8 million annually.
CIT's managing director says financing continues to open up for restaurant companies.
By limiting capacity, while maintaining good quality and service, operators can assure that demand remains high.
Drops in natural gas and wheat provide relief.
The cost of cheese continues to rise.
During Q2 earnings call, CEO claimed Affordable Care Act would cause rise in pizza prices in order to protect shareholders.
Fast casuals have relied on menu price increases, while QSRs shift focus to value proposition.
Are you familiar with the regulation regarding the spread of hours in New York? It applies to virtually every restaurant in the state and failure to adhere to it can lead to sanctions by the state’s Department of Labor. The law works like this: Let’s say a waiter works a double shift, the first shift running from 11:00 a.m. to 2:00 p.m.
Low number of closures in the U.S. is the result of improved store economics.
Papa John's shares get a lift from Mitt Romney's speech.
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...
Research by the Food Chain Workers' Alliance paints a dismal picture of working wages and conditions throughout the industry's five core segments – farmers, processing facility employees, distribution, grocery store employees and restaurant/foodservice.
Employee Hotlines encourage employees to report incidences when they observe unsafe conditions or inappropriate behavior, and promotes a culture of ethical behavior and honesty.
Innovation can be achieved with items that already exist in the kitchen.
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