It's counterfeit! Now what do we do? - Part 3

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.

A hiring road map: tips to navigate key trends in the hourly landscape

Adapt your method of hourly hiring and retention to build a better approach that works with the trends instead of against them.

Commentary: Customer intelligence drives loyalty

By Ashish Gambhir Chances are your restaurant incorporates a rewards program into your customer loyalty initiatives. With the average person having 14 loyalty cards, it seems to reason that rewards are an effective way to retain customers. Unfortunately, customers are telling us the opposite.

CEO working to make Sbarro 'preeminent fast casual brand'

During a Q&A, Sbarro CEO Jim Greco outlined four initiatives for the company: people, place, product and positioning.

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.

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