6 steps to promote staff, customer allergen awareness

Have a disclaimer up in your restaurant that lets customers know the efforts made to accommodate diners with special dietary needs.

Navigating the new food codes: Part 1

Operators need to know the 8 major allergens and the best practices surrounding the use of separate containers and preparation methods designed to prevent cross-contact.

The perks of using cloud technology in your restaurant

Anthony Lye, chief product officer at Red Book Connect, also shares his thoughts on how the Millennial Generation will affect the workforce.

Reliable transportation: What does that mean for hourly workers?

If you’re located in a bike-friendly city, make sure to let seekers know and you may attract new faces.

5 steps to get more (raving) customer reviews

Seventy-nine percent of consumers trust online reviews as much as personal recommendations.

Mobile: bringing instincts back to hiring

Snagajob tests video applications to enable quicker connections and hires.

Are you ready to add off-premise catering to your business?

Catering should never be an afterthought; it's a lot of work and it reflects your reputation and brand.

The difference between ‘OK’ and ‘delightful’ restaurant experiences

Those who rate their experience a 5 out of 5 on satisfaction are eight times more likely to recommend the restaurant than those who rated it a 4 out of 5.

Summer hiring outlook 2014

Of those planning to hire for the summer, 74 percent expect to have the positions filled by the end of May.

Five off-premise catering sales tactics every manager should know

The telephone remains an important tool for your brand and you should not be afraid to use it.

Why mystery shopping is still critical in the age of big data

Mystery shoppers provide a different level of feedback than customers; don't discount either channel.

Are your employees lying to you?

Certain verbal cues and body language behaviors can give away liars.

WFF: How to win over your employees

The best way to ensure buy-in from each employee is to communicate with each person based on their personality type.

Using mobile to retain staff, improve customer service

Mobile devices that employees already use can give companies a better way to connect with their frontline employees.

Part time vs. full time: Which is best for most job seekers?

Health care and minimum wage changes can have a huge impact on your business. Both can impact your scheduling, which can already come as a challenge at times.

Navigating the world of negative online reviews

Denying that it happened is wrong; take responsibility.

The goings on after you leave for the day

Unexpected visits by the manager and/or owner may set the tone on performance expectations.

Allergy training on continued education fast track

It is imperative to train managers, chefs, line cooks and servers about the importance of cross contamination and food preparation.

Restaurant CEOs: You must spend more to make more

The first three months in business can determine the next three years of sales; training is critical.

Sales systems for closing more restaurant catering business

To sell more restaurant catering, you have to solve your customers' problems; the experience needs to be seamless.

Showing (1 - 20) of 232


 

TRENDING

 

WHITE PAPERS