Domino's wage theft suit could have big implications for chains

The suit claims that because of the under-calculated hours, employees at the franchises named were not compensated for more than $500,000.

NRA2016: 5 hot spots for global growth (Part 1)

Global growth potential is off the charts for food service, especially for concepts that revolve around limited service. These five areas show the greatest potential, according to research by Euromonitor International.

Industry leaders weigh in on labor regulations

FastCasual interviewed a variety of industry leaders hoping to find a consensus regarding the labor ruling. Instead, we learned that the issues sparked a variety of passionate opinions.

Ohio ice cream shop launching pad for new overtime regulations

VP Joe Biden said the ruling, which extends overtime protections to 4.2 million more Americans, who are not currently eligible under federal law, will help to strengthen and expand the middle class.

Why restaurants should embrace 'Fail-Fast' methodology

"When restaurants try something new, they aren’t looking to fail, they are looking to adapt or evolve. Fail fast is evolving, taking risks, and recognizing your weakness and not pushing it when it doesn't work," said Geoff Alexander, president of Wow Bao.

Why investing in 'corporate governance' is key to restaurant survival

This will involve investing in legal counsel to prepare documents governing the relationships between your company's officers, directors, and shareholders; recording your company's business activities and financial transactions; and adhering to statutes that mandate how to appropriately take actions by or on behalf of the company.

The pre-shift meal: Sometimes simple is best for team building

One of the easiest and most effective options for "team building" is the pre-shift meal.

Could backyard brick pizza ovens burn your business?

Could backyard chefs with a hankering for the puffy crust and smoky flavor of brick-oven pizza soon be the pizza restaurateur's biggest competition?

Pizza restaurateurs: Start your calorie counters

When the FDA issues its Notice of Availability for menu labeling guidelines later this month, pizza restaurateurs across the U.S. will have one year to get all their ingredients analyzed and on the menu.

5 considerations before going green

Before you make the leap to a greener restaurant, here are five important things you should know.

How fans create a comfortable, more profitable restaurant

Overhead fans are an effective way to distribute both air-conditioned and heated air. Using fans to mix the air creates consistent temperatures throughout the restaurant, eliminating troublesome hot and cold spots.

Commodities: Price fluctuations continue

The price for cheese, wheat and gasoline decreased while diesel fuel increased, and natural gas and pizza stocks varied.

Site selection secrets for restaurant tenants

The commercial space chosen by a restaurant tenant can be a deciding factor in the success or failure of the business.

Commodities: Another week of fluctuation

The price for cheese decreased; wheat and gasoline increased; natural gas decreased; and pizza stocks were mostly down.

Negotiating the operating costs as rent for restaurant tenants

There are aspects of the operating costs that can be changed to the tenant's favor, although most commercial real estate professionals may explain that operating costs are not negotiable.

Enough of the 'why' on employee engagement, give me some 'how'

Creating engagement doesn’t need to be abstract, however, because the basics of engaging a workforce are commonly recognized business principles.

Commodities: Prices fluctuate

The price for cheese decreased; wheat, gasoline and natural gas increased; and pizza stocks were mostly down.

Bytes for bites: How disparate data can boost QSR franchise profits

QSR giants are not exempt from the rule that businesses should base product offerings on customer preferences. They arguably have the most access to data, yet many fail to translate that information into action.

It's time to break the pencil: What employees need to know about food safety

With multiple locations and an ever-changing labor force, how can restaurants be confident the food they sell is safe and that every employee is acting responsibly when it comes to food safety?

Commodities: Cheese down, wheat, gas up

The price for cheese fell, while wheat, gasoline and natural gas prices rose; pizza stocks were mostly up.

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