- WHITE PAPERS
Food allergies and special dining needs are rising, so it's important for restaurants to learn how to cater to this growing demographic.
Research by the Food Chain Workers' Alliance paints a dismal picture of working wages and conditions throughout the industry's five core segments – farmers, processing facility employees, distribution, grocery store employees and restaurant/foodservice.
Retaining your top talent will grow increasingly difficult as the economy continues to improve and the labor market tightens.
Employee Hotlines encourage employees to report incidences when they observe unsafe conditions or inappropriate behavior, and promotes a culture of ethical behavior and honesty.
Have you taken a look at the 2012 Restaurant Industry Forecast? If you don't have a copy, you'll want to get one. If you have a copy and haven't read it, you'll want to make a point to take the time to do so.
Training your employees on how to detect counterfeit, and what to do when it occurs is an essential element of loss prevention and cash management plans.
Adapt your method of hourly hiring and retention to build a better approach that works with the trends instead of against them.
By Ashish Gambhir Chances are your restaurant incorporates a rewards program into your customer loyalty initiatives. With the average person having 14 loyalty cards, it seems to reason that rewards are an effective way to retain customers. Unfortunately, customers are telling us the opposite.
During a Q&A, Sbarro CEO Jim Greco outlined four initiatives for the company: people, place, product and positioning.
Only 30 percent of companies have a policy in place for managing personal mobile devices used by employees for work.
I’ve worked many years for tips. I began my restaurant career when I was 14 (don’t tell the Labor department).
PeopleMatter founder Nate DaPore, and Marley Hodgson, founder of Mad Greens, discuss the PeopleMatter HR SaaS solution. In February, PeopleMatter also launched its Scheduling module, which enables labor forecasting and communication among restaurant employees.
You need communications system that helps you manage the entire customer ordering experience; one that can generate the business data you need to implement the right operational changes.
Recognizing fake bills comes down to training that is easy to comprehend and makes sense, yet doesn't slow down the operation.
There are three main challenges that hinder innovation: Playing catch up, ambiguity and underdevelopment of employees.
While trend lists may not identify employees as a critical factor, the quality of a restaurant's front-line staff has a significant influence on the features that make a QSR stand out.
In the age of social media, companies should have immediate crisis plans and proactive training programs.
Use guest feedback to build a distinctive customer experience that will drive retention, loyalty and sustainable business performance.
Embrace efforts that go the "extra mile" for kids, such as adding a step stool in the bathroom to encourage independence.
Cross training allows your business to function with a lean staff, without that constant fear of being caught understaffed.