One is the loneliest number

Having a lone employee on a late night shift raises the risk of robbery and employee theft.

There's nothing to eat

Meny labeling, while it began with good intentions, sets up the restaurant industry for disciplinary action.

The art of building a bank

It has nothing to do with concrete blocks and mortar. Cranes and bulldozers are not involved, and it has no reference to the facility where you make your deposits or take out a loan.

What’s the worst that could happen?

Back door security is one of the most serious breaches and most often violated of all security policies, assuming that such a policy exists.

Partnership puts food safety in spotlight

National Restaurant Association joins SCA to promote training and hygiene in September and beyond. 

Teach employees how to react in dangerous situations

Yasin Sara was robbed at his Y & S Supermarket this past week in Tampa, FLa. Sadly the robbery turned tragic when Sara confronted the gunman and was shot in the chest.

Murdered employee inspires pizza CEO to lobby for law change

Canada's Pizza Hotline mourns the loss of a delivery driver.

California law requires safety training for foodservice employees

Deadline for the state's 900,000 employees to be in compliance is July 1.

Slippery when wet – A mop bucket mentality

I first noticed the unmistakable sound of a mop bucket being pushed across a tile floor. I glanced over at the shift manager as he rolled the bucket of hot sudsy water toward the doors.

NRA 2011: Food safety legislation on the horizon

New regulations on imports, locally-grown produce go into effect beginning in 2012.

Brand ambassadorship needs to be a top priority

How much can operators control experiences that diminish their store’s reputation?

Commentary: Protect sensitive data by improving document management practices

As fraud-related incidents increase within the restaurant industry, secure practices limit risk and improve operational efficiencies.

Incorporating gluten-free crusts doesn't have to be difficult

The global gluten-free market is set to grow by $1.2 billion throughout the next five years, eventually reaching $4.3 billion by 2015, according to recent research by Datamonitor. A majority of that market growth will come from the U.S. foodservice...

NAPICS seminar reveals secrets of the dough

"The Dough Doctor" touches on calories, ovens, gluten and more.

Excessive exposure results in sunburn, frostbite, … violent robbery

Exposure to the elements for any length of time can lead to devastating consequences. Skin unprotected from the sun may result in serious sunburn.  With extended exposure to freezing temperatures, human tissue may be susceptible to frostbite.

QSR giants granted insurance benefits waivers

National Restaurant Association spokesperson believes progress means more restaurant insurance companies could successfully apply for waivers.

Five minutes with Madison Jobe

Pizza Inn's Chief Operating Officer talks about business trends in Saudi Arabia, one of the brand's international strongholds.

New cheese futures contracts offer benefits – with caveats

The new contracts open the playing field for cheese buyers of all sizes to lock down prices -- at a couple of costs.

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