The Sky's the Limit with HotSchedules and Logbook

Celebrating its 22nd birthday in 2015, The Signature Room® shows no signs of slowing down. In fact, in January 2015, the management team took a step into the future by adding HotSchedules to their playbook.

Type: Case Study

Sponsor: HotSchedules


The Five Biggest Restaurant POS Mistakes to Avoid

Whether you’re a 20-location fast casual restaurant or a 2,000+ chain of quick serve restaurants, if you’re in the restaurant industry, you’ve got a point of sale. And it’s probably one of the most important parts of your restaurant (besides the food and service).

Type: White Paper

Sponsor: WAND Corporation


HotSchedules Helps Quick Service Franchisee Group Save X3 in Labor Costs

West coast quick service group found structure and savings with HotSchedules employee scheduling software and HotSchedules Logbook.

Type: Case Study

Sponsor: HotSchedules


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FEATURES


Infographic: Which restaurant segment do execs want to work for?

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.

How to build a team that performs well in the weeds

Are you putting the right motivators and structure in place so your team will perform well when they are weathering a storm or serving in the weeds?

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.

Wingstop, Pizza Hut, Cici's Pizza execs debate importance of mobile apps

The customer experience at a restaurant is paramount to a restaurant's success. Mobile apps have become increasingly part of that experience, but how important are they?

4 things you don't know about the ACA (but should)

The employer shared responsibility rules under the Affordable Care Act (sometimes called "pay or play") is just one more area that is moving so fast that many restaurant owners are falling behind without even realizing it.

How to improve restaurant employee productivity: Part 3

To control labor costs, you need to look at several different metrics individually and collectively to get the most accurate picture and to make effective changes.

5 Tips to turn BoH staff into customer-experience superheroes

Use these tips to transform your back-of-house staff into customer-experience superheroes — cape optional.

Strategic employee scheduling boosts consumer experience, bottom line

It may not sound as sexy as emerging technologies like mobile pay or cutting-edge digital signage, but workforce scheduling delivers just as much value.

How to efficiently train your staff about food allergies

Very minute or even trace amounts of a food can cause a reaction in a highly sensitive patient. However, these are often all preventable with the proper education on how to work with food allergies in your kitchen environment.

How to control labor cost using restaurant labor allocation: Part 2

In order to properly leverage labor allocation, it's important to understand what variables affect cost. Customer demand and employee resources are two main variables.

Why calculating restaurant labor as percentage of sales is foolish: Part 1

It's safe to say, the timely collection of relevant, detailed and accurate information is critical to understanding labor costs.

5 little missteps that are killing your kitchen

Here are a few missteps you are likely to make that hinder you from maximizing your weekly cooking efforts.

How managing expectations leads to better return-to-work outcomes

Healthy employees are good for business, but the path from injury to resuming work duties is not always as smooth or efficient as your ordering process. Managing expectations can be instrumental in helping you and your injured workers avoid bumps, twists, and turns hindering recovery and return to work.

Video: Illegal Pete’s founder discusses how raising hourly wage to $17 has grown his business

Employees get a food and drink credit, medical and dental insurance and tips, which all resulted to a 3.2-percent increase to the brand's bottom line.

What 5 qualities do you need in your frontline employees?

As restaurant operators, the most important thing we do is coach and develop our people.

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Staffing is critical to the success of any business, but especially in the restaurant industry with its high employee turnover rates. This research center offer insights for human resources managers to help hire, train and retain the best employees.

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