Is your staff BYOD and policy free?

Only 30 percent of companies have a policy in place for managing personal mobile devices used by employees for work.

The most important issue facing restaurant owners today: tip reporting

I’ve worked many years for tips. I began my restaurant career when I was 14 (don’t tell the Labor department).

NRA 2012: PeopleMatter HR solutions

PeopleMatter founder Nate DaPore, and Marley Hodgson, founder of Mad Greens, discuss the PeopleMatter HR SaaS solution. In February, PeopleMatter also launched its Scheduling module, which enables labor forecasting and communication among restaurant employees.

Using technology to streamline your phone and delivery operations

You need communications system that helps you manage the entire customer ordering experience; one that can generate the business data you need to implement the right operational changes.

Is it real or counterfeit? Practical tips in detecting counterfeit currency

Recognizing fake bills comes down to training that is easy to comprehend and makes sense, yet doesn't slow down the operation.

Three organizational challenges that hinder innovation (and the solutions to resolve them)

There are three main challenges that hinder innovation: Playing catch up, ambiguity and underdevelopment of employees.

The one left off the list: hourly employees' influence on consumer decisions

While trend lists may not identify employees as a critical factor, the quality of a restaurant's front-line staff has a significant influence on the features that make a QSR stand out.

Restaurants add multicultural training as minority populations grow

In the age of social media, companies should have immediate crisis plans and proactive training programs. 

Use online guest feedback to motivate, engage employees

Use guest feedback to build a distinctive customer experience that will drive retention, loyalty and sustainable business performance.

Tips on creating a kid-friendly restaurant

Embrace efforts that go the "extra mile" for kids, such as adding a step stool in the bathroom to encourage independence.

Don't you know it's time to get on board ... the cross-train

Cross training allows your business to function with a lean staff, without that constant fear of being caught understaffed.

Small details create frequent patrons

Look at any costs of doing something a little extra for your guests as part of your marketing program.

Clothes can make the employee

Earlier this month I ran across an article in Freakonomics referencing a study that showed "wearing a white lab coat — a piece of clothing associated with care and attentiveness — improved performance on tests requiring close and sustained attention."...

Do you really offer gluten-free dishes?

Identifying and avoiding potential contamination starts with the very basics in the kitchen.

Commentary: Is your franchisee meeting delivering ROI?

Make a long-lasting connection with your key stakeholders.

What I learned working in a kitchen

You got in the hospitality business to make your home your guest's home, treat them well and they will tell their friends.

Don’t gamble on your summer hiring success

If a candidate isn't serious enough to take a short assessment, the odds are he or she won't turn out to be one of your top performers.

Good food, good service, fair prices

With gas prices rising, consumers will be extra mindful where they spend their money, so this is a good time to go back to basics and take care of your guests.

PeopleMatter launches real-time scheduling tool

New SCHEDULE module latest launch in PeopleMatter's Software-as-a-Service platform.

Jobs, consumer confidence & pizza

Help out with any positive economics news; it will boost consumer confidence and help your business.

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