The Hokey-Pokey approach to security and safety

When business priorities require our attention, the security and safety priorities may slide down the list when they are not ingrained into the culture as core values.

Restaurant leaders share best practices for employee engagement

Restaurants have incentivized and engaged their teams with everything from retreats to Facebook pages to ESOL programs.

12 tips to help your pizzeria save energy and money

If you cut $500 a month in energy expense, that adds an additional profit of $6,000 per annum.

Tourists are coming: Is your restaurant ready to accommodate?

Since most foreign tourists won't have access to a PC during their trip, it's critical to offer mobile-based feedback mechanisms featuring short, multi-language surveys.

Improving hiring through social platforms

Social hiring sites offer cheap, and sometimes free, opportunities to find candidates who have more extensive profiles that provide not only resumes, but a peek into personality as well.

Connecting with franchisees and frontline employees to catalyze innovation

Creating more connections with managers, employees and franchise owners who work with customers on a regular basis will inject new perspective into the innovation process that are rooted in observations and experience.

Solving the social media recruitment puzzle

Although social media hasn't radically changed how restaurants recruit employees yet, it has added a new dynamic that many businesses are not fully equipped to handle themselves.

NRA proposing changes to E-Verify to better suit small restaurant owners

Employers can rely on E-Verify to help them comply with the law.

The future of the restaurant industry is bright

The energy and enthusiasm of tomorrow’s restaurant leaders was palpable at the recent ProStart Invitational event.

Your tolerance for cash shortages – bearable or terrible?

When errors do occur and the cash handling performance is not within established guidelines, the appropriate action should be taken to correct the behavior or performance and get them in compliance.

Counting calories? Remember portion control

Over-serving adds to food costs, cuts profit margins, and contributes to obesity and food waste.

Documentary hopes to inspire restaurant industry to get 'Back to basics'

The film aims to depict the restaurant industry's impact on the nation, economically and culturally, while urging a return to its roots, where a fry cook can make it to the board room.

Effective marketing on a shoestring budget

People are three to four times more likely to buy from you if they know you.

The top 13 risks to restaurant operations

By having the correct equipment, protocol and training in place, a restaurant will limit its risk and perhaps even reduce Workers' Compensation costs.

Pizza operators advised to throw out expert advice, conventional wisdom

Owner/operator/consultant Michael Shepherd believes mid-sized and smaller systems will need a long time to recover from big chains' deep discounting.

Say it ain’t so! – The bogus robbery

 The restaurant manager’s home phone rang. She recognized the cell phone number of her shift manager on the display.

The minimum wage debate

When government policies lead to reduced employment and motivation, everyone loses.

10 ways to build your restaurant catering program

Growing catering revenues requires professional business-to-business selling skills.

President Obama proposes to increase minimum wage to $9

State of the Union address touches on immigration reform, health care regulations and other topics that directly affect the restaurant industry.

High-volume hiring questions asked and answered

A focus on planning, developing goals, consistency and follow-ups is key to a positive applicant experience.

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