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Employers who successfully retain employees are careful to address generational differences among the varied ages of workers they employ. A panel of experts at the NRA provides five tips related to this topic.
To find out why job candidates are more attracted to certain companies and restaurant segments over others, Bristol Associates conducted a survey with a sampling of 170+ candidates from its database of restaurant executives.
Between higher wages and new labor regulations, restaurants are facing a labor crisis — and their existing, outdated processes are doing anything but helping the problem.
Establishing a 'cult' philosophy in building a robust brand culture isn't a bad thing. In fact, it's one of several valuable and viable approaches.
There are three main payrolls risks: errors, cheating and compliance.
The National Labor Relations Board made it easier on Thursday for restaurant workers to unionize, and many restaurateurs are already worried about what the ruling means for their businesses.
Though not mandated to offer health care coverage to employees until 2016, restaurants with 50 or more full-time employees are still required to track data monthly throughout 2015.
The US government has stepped up its immigration enforcement efforts in recent years, and all employers -- not just large ones, or ones that employ non-citizens -- are at risk of failing an audit.
Big data is pointless, your data is priceless.
Like the Baby Boomers before them, Gen Y employees will reshape the working world.
Five easy tips to hire the best employees.
Restaurants should set some internal expectations of what is appropriate when getting back to job seekers.
Companies that don't hire illegal workers can still face large fines for incorrect or missing paperwork for legal workers.
By assessing applicants for their behavioral preferences, you can find out if an applicant has the energy to work the drive-thru, the customer service for the cash register or the trustworthiness to cover the late shift.
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.
Giving an applicant's previous experience a lot of weight in hiring decisions may seem like the prudent approach, but when it comes to finding a right-fit employee, aptitude is more important.
Retaining your top talent will grow increasingly difficult as the economy continues to improve and the labor market tightens.
Only 30 percent of companies have a policy in place for managing personal mobile devices used by employees for work.
While trend lists may not identify employees as a critical factor, the quality of a restaurant's front-line staff has a significant influence on the features that make a QSR stand out.
In the age of social media, companies should have immediate crisis plans and proactive training programs.