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.

Five ways to improve your pizzeria's telecommunications

Reporting features can help operators save money and upsell.

The service sucked, but that new logo looks great

A great marketing campaign is only part of the equation for a successful business.

Crime prevention – The power of a flower

Crime Prevention through Environmental Design relies on the ability to deter criminal acts.

Google: I dislike my staff

The second most likely reason your staff leaves is lack of respect or support from a supervisor.

Meal credits

Many restaurant owners who offer free meals to their employees are unaware that they are entitled to a minimum wage meal credit for each employee. Specifically, an employer who customarily furnishes meals to employees may reduce the cash wages paid...

Food allergies hit more city kids

Food allergies and special dining needs are rising, so it's important for restaurants to learn how to cater to this growing demographic.

Report: Working wages remain low in the food industry

Research by the Food Chain Workers' Alliance paints a dismal picture of working wages and conditions throughout the industry's five core segments – farmers, processing facility employees, distribution, grocery store employees and restaurant/foodservice.

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