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.

How state regulations could transform allergen awareness

Teach your staff how to identify and respond to a possible allergic reactions.

Five ways to get the best out of Generation Y employees

Like the Baby Boomers before them, Gen Y employees will reshape the working world.

How to save money through topping portion control

Consultant Dave Ostrander started turning a profit when he began measuring and weighing every pizza topping.

Restaurateur: The answer to a customer is always yes

Cameron Mitchell says if associates are valued, they will take better care of the customers.

Minimum Wage: Are you ready for employee questions?

Currently, a higher wage is encouraged but not required for businesses.

Waste not, want not, profit more

It is ironic that management looks to get the last penny out of vendors, yet fail to see the cost from waste.

Tips on preparing for a minimum wage increase

Make good hiring decisions; mistakes can be costly since training new employees is a considerable investment.

President Obama touts Minnesota pizza chain as example of higher wage success

The NRA opposes a "drastic increase" in the minimum wage, claiming it would limit opportunities for entry-level workers.

Swipely's new release includes menu, service intelligence

CEO says the system offers insight into what's most profitable or likely to drive repeat customers.

What are benefits to restaurant job seekers?

The least important attribute in a position to job seekers is the brand name of the restaurant.

Why I hate foodservice gloves and you should, too

I worked in kitchens and managed kitchens throughout the 1970s and '80s. There was a generally good awareness of food safety, cross contamination and basic responsibility to the dining public.

The importance of food safety training

There have been an increased number of diners with food allergies and it's our job to ensure they're protected.

How to grow restaurant-catering sales from a franchisee’s perspective

If employees at the restaurant level are not trained around your designed catering culture, that culture will cease to exist and your catering program will fail.

Success is a team effort

Five easy tips to hire the best employees.

Day makers: Encouraging engagement beyond the holiday season

One Dunkin' franchisee instills the holiday spirit and appreciation for his employees all year.

Don’t lose job-seeking customers to the black hole

Restaurants should set some internal expectations of what is appropriate when getting back to job seekers.

Social Restaurant Podcast: Motivating employees with Eric Chester

In this episode of the Social Restaurant Podcast, I talk with Eric Chester, founder and CEO of the Center for Work Ethic Development on the topic of igniting passion, building solid work ethic and getting higher performance from the ranks...

Hands-on management needed as hourly workforce ages

To attract the top talent, you need to show them the career path, responsibility and a quality of life.

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