State of the Union puts minimum wage, 30-hour work week, joint employer issues in the spotlight

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It's been a busy week in Washington. From the State of the Union address to the Supreme Court to more on the minimum wage, here's a round-up of hot public policy topics for restaurants.

FEATURES


How one independent pizzeria survived growing pains

Getting noticed is a challenge, you have to offer something truly great and differentiate yourself in several ways, says CEO of Louisville-based Loui Loui's.

Pizza Inn Holdings Inc. hopes investors will RAVE about new name

Pizza Inn Holdings Inc., the parent company of Pie Five Pizza Co. and Pizza Inn, has announced that it is changing its name to RAVE Restaurant Group Inc., reflecting the company's transition to a multi-brand group.

Strong growth ahead in 2015, predicts the IFA, but threats are looming

While the economic forecast is strong, headwinds caused by the NRLB's joint employer ruling, minimum wage hikes and ACA implementation could curtail QSR franchise growth in 2015.

Competition for talent among hot trends for employers in 2015

The upswing in the economy means competition for talent will heat up in 2015. That means employers need to up their game when it comes to attracting and retaining the best team members.

Restaurant industry hurdles expected to continue in 2015

On top of record-high commodities prices, labor inflation, technology costs and health care/menu labeling logistics, there is also intensified competition in foodservice.

Going back to the basics always works

Refer to the failures of your company's ancestors because there is a lot to learn there.

Temporary hires can have a lasting effect

Keep an eye out for a team member who takes new peers under their wing; you just might have had an excellent trainer under your nose.

8 tips for heading off holiday scheduling stress

Increased traffic coupled with more requests for time off can add up to scheduling stress. Check out these tips for reducing the stress.

How to make sure your dishes are properly sanitized

Ideally, one person should clean the dishes and the other person sanitize and handle the clean ones. If this isn’t possible, strict procedures must be followed to disinfect hands between loads.

Restaurant organizations apprehensive about Obama's executive action on immigration

It has been estimated that about 20 percent of chefs, head cooks and cooks in the restaurant industry are undocumented immigrants.

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NEWS


Red Book Connect launches ACAdvisor module for HotSchedules

The ACAdvisor helps businesses track, manage and monitor ACA employment statuses.

Push is on for paid sick leave

The president is backing The Healthy Families Act, which requires employers with 15 or more employees to offer up to a week of paid sick time.

House passes bill defining full-time as 40 hours per week

The U.S. House of Representatives passed H.R. 30 this week, which if it becomes law would set the definition of full-time work to 40 hours per week.

NRA study: Most employees proud to work in the restaurant industry

The study details the opinions of nearly 5,100 Americans who currently work or formerly worked in the industry, as well as those who own or operate restaurants.

Red Book Connect announces new bilingual version

Red Book Connect's Manager's Red Book, Kitchen Red Book and Room Attendant Book are now all available in Spanish and English.

NLRB issues complaints against McDonald's as joint employer

The joint-employer model is expected to have a significant impact on franchised restaurant businesses.

Minimum wage employees in 21 states to get a raise in the New Year

Twenty-one states are positioned to raise their minimum wages on Jan. 1. According to a news release from the Employment Policies Institute, other cities and states are expected to follow in 2015. The following states, their current minimum wage and Jan.

Snagajob launches video job application feature

Snagajob has released its free app for iOS and Android, designed to make the job posting/hiring process easier by using a smartphone’s or tablet’s video, photo and GPS technology. Employers can currently post jobs for free via the app’s free...

Consumer demand for convenience shifting restaurant priorities

As restaurant brands increasingly jockey for more consumer visits, it's more important than ever for operators to keep a strong pulse on what their customers are looking for when they dine out. According to new research from The NPD Group,...

Little Caesars expanding headquarters in Downtown Detroit

Twenty-five years after moving its headquarters from the suburbs to Detroit's Fox Office Center, Little Caesars announced it is building a new 205,000-square-foot Global Resource Center, expanding its world headquarters campus in Detroit to more than twice its current size....

Int'l Restaurant and Foodservice Show of NY set for March

The International Restaurant & Foodservice Show of New York is scheduled for March 8-10 at the Jacob K.

Akerman law firm forms National Restaurant Industry Group

The new group includes nearly 30 lawyers and regulatory professionals with broad experience representing restaurant industry clients in major U.S. and international markets.

San Diego County adds NRA's ServSafe training course

The National Restaurant Association's ServSafe Food Handler online training course has been approved by San Diego County in California. The training program is geared toward restaurant operators and their employees, who have the opportunity to earn the San Diego Food Handler card.

QSR workers plan to carry low-wage strikes into year two

Quick-service employees, and other workers from a variety of service-sector jobs, plan to strike Thursday in protest of low wages. The workers are planning for the strikes to be widespread – spanning 160 cities across the US – and picked...

Webinar will tackle 'Hot or Not' trends for employers

How much will big data cost in 2015? How can restaurants mitigate rising costs and increasingly competitive labor markets?

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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.