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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?
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.
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.
Use these tips to transform your back-of-house staff into customer-experience superheroes — cape optional.
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.
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.
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.
It's safe to say, the timely collection of relevant, detailed and accurate information is critical to understanding labor costs.
Here are a few missteps you are likely to make that hinder you from maximizing your weekly cooking efforts.
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.
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.
As restaurant operators, the most important thing we do is coach and develop our people.
Outdated and inconsistent scheduling practices are running rampant in the majority of restaurants, which is taking a toll on their bottom lines.
Execs of Doc Popcorn, Kono Pizza and Maui Wowi share their strategies when it comes to hiring seasonal help.
Running a restaurant can be a great source of enjoyment. It can also be a risky endeavor. What can you do when your restaurant faces a PR crisis?
Healthy employees are good for business, however, 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.
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.
Three fast casual restaurant operators and other experts share their insights about the industry and how they've found success and value in it.
A family has just called and ordered two large, two-topping pizzas for dinner. Here are some tips to increase that order by upselling additional items ranging from extra cheese to dessert.
Although there is no secret recipe for raising funds to open a business, there are some practices that should always be followed and even more to avoid.