In today's highly competitive market, your customers have more choices than ever before. Customers visit your foodservice establishment because they desire a certain brand experience, but they wouldn’t step foot in the door if the food was considered unsafe.
In this second part of this series on the importance of hiring innovators, we talk to recruitment and hiring company, Outmatch, for advice on how to attract and identify these types of game-changing employees in your applicant pool.
Trumpcare was pulled from consideration in a vote by Congress, despite an ultimatum from the President to vote on the measure. For now, the Affordable Care Act remains with plenty of questions about what's next being asked by restaurant leaders and employees.
The news is filled with a constant flow of incidents demonstrating the worst in human behavior often happening at the chains this website's readers oversee. It appears to be increasing, but is that the case and if so, why?
At a time when the incoming administration in Washington shows little support for increasing the federal minimum wage or putting programs in place to assist American workers with health coverage, at least in New York City, Domino's is working in...
Of the 89,385 charges the EEOC reviewed in 2015, Retaliation, Race, Disability, and Sex discrimination were the most prevalent, and 28,000 charges, or 31 percent, involved harassment. That is alarming for restaurants, where carefree culture often toes the line between camaraderie and harassment.
Employers owe the restaurant industry a debt of gratitude for initially teaching most of their business's employees crucial work skills needed to succeed including, reliability, teamwork and professionalism, according to the NRA.
Using a networked, digitally driven, consumer model for employee training can turn employees into eager directors of their own professional development without the risk imposed by the NLRB joint-ownership rules.
The hourly labor market is getting tighter all the time for restaurateurs. A new national study reveals what these workers want and sheds light on how restaurateurs might attract and keep the best and brightest.
Need some pinch-hitters to flesh out the spring hires that didn't work, or didn't last? Think about candidates who've had experience as camp counselors, or show those kinds of qualities because they are often both leaders and team players who work well in the restaurant setting.
Employers who successfully retain employees are careful to address generational differences among the varied ages of workers they employ. A panel of experts at the NRA provides five tips related to this topic.