People are three to four times more likely to buy from you if they know you.
By having the correct equipment, protocol and training in place, a restaurant will limit its risk and perhaps even reduce Workers' Compensation costs.
Owner/operator/consultant Michael Shepherd believes mid-sized and smaller systems will need a long time to recover from big chains' deep discounting.
The restaurant manager’s home phone rang. She recognized the cell phone number of her shift manager on the display.
When government policies lead to reduced employment and motivation, everyone loses.
Growing catering revenues requires professional business-to-business selling skills.
State of the Union address touches on immigration reform, health care regulations and other topics that directly affect the restaurant industry.
A focus on planning, developing goals, consistency and follow-ups is key to a positive applicant experience.
Conservative estimates see gluten-free at $8 billion in consumer food purchases alone in 2013.
Game day is historically the busiest day of the year for pizza operators, who add supplies and staff to keep pace.
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.