- WHITE PAPERS
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.
Melody and Russell Stein, owners of a pizzeria with an all-deaf staff, are now able to share their story with the world thanks to a new project created by Deluxe Corporation’s Small Business Revolution, a national campaign spotlighting the country's "most compelling small businesses."
Developing a culture of learning is a 365-day commitment that will motivate your staff and have a significant impact on your bottom line if you put in the time and effort.
Helping employees achieve financial stability by educating them on the public benefits already available not only helps improve the quality of their lives, but also give your restaurant a competitive advantage and a way to save money on insurance and turnover costs in the long run.
The CEOs of Groupon's Breadcrumb and PeachWorks discuss how their technology can help restaurants and retailers stay relevant.
The upcoming year will be filled with changes and trends that affect how you interact with both job seekers and current employees.
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.
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., 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.
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.
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.
On top of record-high commodities prices, labor inflation, technology costs and health care/menu labeling logistics, there is also intensified competition in foodservice.
Refer to the failures of your company's ancestors because there is a lot to learn there.
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.
Increased traffic coupled with more requests for time off can add up to scheduling stress. Check out these tips for reducing the stress.
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.
It has been estimated that about 20 percent of chefs, head cooks and cooks in the restaurant industry are undocumented immigrants.
Though not mandated to offer health care coverage to employees until 2016, restaurants with 50 or more full-time employees are still required to track data monthly throughout 2015.
Changes include new crusts, drizzles, toppings, uniforms, website and more.
Restaurant patrons across age groups and political orientations support increasing the minimum wage and adjusting it annually for inflation.