Paper pain: How electronic onboarding can be your cure

More than 25 percent of new hire paperwork is now completed on mobile devices.

5 ways to market your restaurant catering holiday program

The most valuable marketing tool available to you as a restaurant operator is your people; train them.

Minimum wage strikes doing little harm to pizza brands

The minimum wage strikes permeating throughout the restaurant industry continue to grow, with employees in nearly 60 cities protesting right before Labor Day weekend. The heated debate has even carried over onto brands' social media pages, with supporters and dissenters...

Last minute prep for the Oct. 1 Obamacare deadline

The Health Insurance Exchange opens soon with an employee notification requirement for all restaurant operators.

Restaurant industry organizations respond to widespread strikes

One analyst said wage increases would add to food costs, which would then affect restaurant visits.

Quick-service wage protests snowball nationwide

A petition has been sent to major restaurant chains citing their combined $7.35B in profits last year.

4 characteristics of organizational catering alignment

To increase sales, catering will need to have share of mind internally as well as proper budgetary support from every department within your organization.

Expert panelists: Service trumps product, price and promotion

In a faster-paced, mobile, customer-dominated, global economy, service and experience become priorities.

For QSRs, brand isn’t the language of love to attract students and career-minded workers

A mix of young students and career-minded workers will bring different strengths to the table as far as flexibility in hours available, pay requirements and leadership skills.

Restaurant workers plan wage protests in seven cities

Thousands of minimum-wage employees, most of them in the limited-service restaurant industry, are planning to walk off their jobs next week in what is being called "an unprecedented wave of strikes." The organized strike is planned for July 29 in...

The anti-Robin Hood approach to inventory control

If you are confronted with peculiar and unexplained issues with cash management or inventory control, look beyond the 'usual suspects.'

How Rosati's Pizza onboarded a new catering program

The company is upgrading its catering channel, which now includes off-premise, start-to-finish customer service, systemwide training and separate branding efforts.

Catering in a franchise ecosystem Part 2: Centralized services

Incremental fixed costs from adding a catering channel will be offset by the long-term profits made.

The great tip debate: Who gets what

The Starbucks tip-pooling case will likely affect other businesses.

Restaurant industry applauds delay of Obamacare employer mandate

Businesses with 50-plus employees now have an extra year to comply with coverage.

Restaurant groups applaud Senate immigration bill, call for stronger verification

Congress is expected to take up immigration reform in July.

New solution helps control labor, inventory costs

WhentoManage has launched a new platform to help control inventory and labor costs, said Walker Thompson, VP of sales and marketing. The solution connects the data from the POS system to what's on the shelf, so staff can easily see...

What your bad employees don't want you to know

Outline disciplinary procedures, which are necessary to change counterproductive behavior and put the violator on notice that future violations could result in suspensions and perhaps termination.

ShiftNote: 'Post Its are so last year'

Leigh Ann Thompson of ShiftNote chats about how the company's digital solution makes communication easy for managers who need to pass on info to one another as shifts change.

How Boston's Pizza came out of the recession stronger

COO Mike Best says the company focused on upsell training and community branding efforts.

Showing (61 - 80) of 250


 

TRENDING

 

WHITE PAPERS