- WHITE PAPERS
Including loss prevention in your strategies to counter higher costs may give you a competitive advantage, and add 3 to 5 percent to the top line.
The company's employees connect emotionally in their communities and their group understands that waking up in the morning to do important work is not just about money.
Company accounting records show 4-percent surcharge was collected for employee health care costs only.
Franchisees cite uncertainty of tax policies, cost of implementing new health care rules and rising cost of energy as major concerns for the coming year.
Several elements will cause employers to revisit their workforce structure in 2013, including growth, regulation changes and labor cost increases.
Digital technologies will be a major focus in the New Year.
A lot of cash is exchanged at restaurants during the holiday season, making them a target for robbery.
Commodities, rebranding efforts and social media initiatives are also big non-food stories from this year.
'Fast Food Forward' movement is growing slowly through volunteer, social media efforts.
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.
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.
Founder John Schnatter estimates that the reform law will cost between $5 million and $8 million annually.
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.
Often, QSR windows are covered with advertizing or window clings; however, limited visibility from the outside provides cover for a robbery in progress.
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.
The industry must improve the overall offer to prospective employees; pay, benefits, working conditions and schedules in order to attract quality workers.
Contingency plans put into place; franchisees told to heed local warnings.
Foodservice expert Jim Sullivan looks at how to maximize performance by taking care of the basics.
Studies on workplace behavior, criminal investigations on employee fraud, and anecdotal stories have proven that the workplace environment must be controlled to avoid theft.
More than a quarter of new jobs 29.2 percent are in foodservice.