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More than a quarter of new jobs 29.2 percent are in foodservice.
More than 70 percent of franchisees surveyed said they would recommend their brand to other candidates – a strong indicator of job satisfaction.
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.
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.
Paradox: In an age of technology advances being gobbled like Pez, marketing and customer service are somehow getting more labor-intensive, not less.
During Q2 earnings call, CEO claimed Affordable Care Act would cause rise in pizza prices in order to protect shareholders.
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.
Engaged employees can increase revenue per interaction, improve repeat business and ensure customer advocacy.
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.
Reporting features can help operators save money and upsell.
A great marketing campaign is only part of the equation for a successful business.
Crime Prevention through Environmental Design relies on the ability to deter criminal acts.
The second most likely reason your staff leaves is lack of respect or support from a supervisor.
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 and special dining needs are rising, so it's important for restaurants to learn how to cater to this growing demographic.
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.
Retaining your top talent will grow increasingly difficult as the economy continues to improve and the labor market tightens.
Employee Hotlines encourage employees to report incidences when they observe unsafe conditions or inappropriate behavior, and promotes a culture of ethical behavior and honesty.
Have you taken a look at the 2012 Restaurant Industry Forecast? If you don't have a copy, you'll want to get one. If you have a copy and haven't read it, you'll want to make a point to take the time to do so.
Training your employees on how to detect counterfeit, and what to do when it occurs is an essential element of loss prevention and cash management plans.