Chipotle and the 'elephant in the dining room'

The restaurant industry and its players are exhaling today after news that Chipotle might be able to overcome its food safety woes of last week and the previous two years. But are we missing a much bigger point in these food safety issues with a once-leading brand?

In pictures: Global restaurant execs in London: Part 1

Executives from 17 countries gathered in London for the 2017 Restaurant Franchising & Innovation Summit — Europe last week. The event, produced by Networld Media Group, provided the opportunity for more than 100 restaurant leaders to share advice, success stories and discuss how they moved on from failure.

3 reasons why virtual reality is the future of training

What if employees were given the opportunity to immerse themselves in situations and practice responding to them? With virtual reality, this is what the future of restaurant training could look like.

Leading restaurant recruiter on capturing and keeping those game-changing employees (Part 2 OF 2)

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.

Mobile Vending University helps prepare food truck owners

Mobile Vending University provides a certified course in operating a food truck in Pasco, Washington. The attendees are taught by subject matter experts in all aspects of operating a food truck.

Trumpcare yanked before vote, Affordable Care Act remains ... for now

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.

Reader Poll: Restaurant confrontations - are they happening more often?

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?

Gutting the 'gut feelings' from hiring: 2 restaurant companies' $40M story

Who knew technology could help restaurateurs get the right human touch tableside? Two large restaurant companies tell their highly profitable story.

New York City Domino's: We pay more

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...

You can’t win an EEOC lawsuit, but you can prevent it

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.

4 union organization changes restaurateurs need to know

Restaurant operators must take the time now to learn how recent union-relaterd labor rulings from the National Labor Relations Board may affect their day-to-day employment decisions.

Texas groups join NRF to sue Labor Department over new overtime rule

A group of Texas chambers of commerce has joined the NRF to file suit on behalf of the "millions of employers and employees" that the groups say the new rules will negatively affect.

NRA: You're welcome for that career start, America

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.

Should franchisors rethink employee training under the NLRB cloud?

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.

Hourly workers: The new endangered species?

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.

Still need to fill some summer employee spots? Look for candidates with camp counselor qualities

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.

Harris Poll forewarns of potential upheaval due to upcoming OT regulation

Americans have a hard time putting work away. In a new Harris Poll, most said it's at least partly because they have too much to do to in an eight-hour day.

NRA 2016: 5 tips for retaining employees of all ages

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.

Infographic: Which restaurant segment do execs want to work for?

To find out why job candidates are more attracted to certain companies and restaurant segments over others, Bristol Associates conducted a survey with a sampling of more than 170 candidates from its database of restaurant executives.

3 ways restaurants can optimize labor efficiencies and cut costs

Between higher wages and new labor regulations, restaurants are facing a labor crisis — and their existing, outdated processes are doing anything but helping the problem.

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