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.

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.

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