New York's QSR employees return to work after wage protest

'Fast Food Forward' movement is growing slowly through volunteer, social media efforts.

How to grow catering sales starting tomorrow

Takeout, dine-in, curbside and catering are all very different products and services and your customers will come for each of these reasons if you do a good job at designing the experiences.

Holiday hiring: who to hire and who to keep after the season

Prepare for the added traffic by hiring a team of seasonal employees who naturally fit in your business so they can catch on quickly, hit the ground running and keep hurried customers happy.

Papa John's boycott threatened over CEO's Obamacare comments

Founder John Schnatter estimates that the reform law will cost between $5 million and $8 million annually.

Why servant leadership is crucial for a successful restaurant catering program

Without the support structure in place at the highest level of your organization, mid-level managers and front-line employees will have a hard time carrying out the mission of your catering strategy.

Simple deterrents to late night restaurant robberies

Often, QSR windows are covered with advertizing or window clings; however, limited visibility from the outside provides cover for a robbery in progress.

5 ways to grow your off-premise catering sales

Delivery of your product will make or break your catering program: Invest in safe vehicles, showcase your brand on those vehicles and purchase catering-specific equipment.

An industry of choice again

The industry must improve the overall offer to prospective employees; pay, benefits, working conditions and schedules in order to attract quality workers.

Restaurant chains brace for Hurricane Sandy

Contingency plans put into place; franchisees told to heed local warnings.

Best practices for foodservice operators focus on the basics

Foodservice expert Jim Sullivan looks at how to maximize performance by taking care of the basics.

Why my employees won't steal from me: 5 myths

Studies on workplace behavior, criminal investigations on employee fraud, and anecdotal stories have proven that the workplace environment must be controlled to avoid theft.

Restaurants offer silver lining to today’s economy

More than a quarter of new jobs — 29.2 percent — are in foodservice.

Report: Food industry franchising profitability on the rise

More than 70 percent of franchisees surveyed said they would recommend their brand to other candidates – a strong indicator of job satisfaction.

NRA to share food safety tips online, FCES

NRA's William Weichelt will speak about food safety at Fast Casual Executive Summit; free training materials are available at the organization's FoodSafetyMonth.com.

It’s not a chicken-and-egg scenario: quality comes before sales

By assessing applicants for their behavioral preferences, you can find out if an applicant has the energy to work the drive-thru, the customer service for the cash register or the trustworthiness to cover the late shift.

How to fight for more social media resources in your company

Paradox: In an age of technology advances being gobbled like Pez, marketing and customer service are somehow getting more labor-intensive, not less.

Papa John's Obamacare comments create social media firestorm

During Q2 earnings call, CEO claimed Affordable Care Act would cause rise in pizza prices in order to protect shareholders.

Spread of hours in New York

Are you familiar with the regulation regarding the spread of hours in New York? It applies to virtually every restaurant in the state and failure to adhere to it can lead to sanctions by the state’s Department of Labor. The law works like this: Let’s say a waiter works a double shift, the first shift running from 11:00 a.m. to 2:00 p.m.

How does a restaurant pop the question?

Engaged employees can increase revenue per interaction, improve repeat business and ensure customer advocacy.

Glass is half full hiring: it’s all about perspective

Giving an applicant's previous experience a lot of weight in hiring decisions may seem like the prudent approach, but when it comes to finding a right-fit employee, aptitude is more important.

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