Employee bullying claims can bury your business

It can happen under the surface of face-to-face employee interactions, but it's still brutal and even can end up in a lost life, particularly in the stressful fast food environment. It's bullying. It's increasing. And it can bury your business. So, what has your company done to protect employees and the brand itself?

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.

Required restaurant allergen training: Wave of the future?

Many jurisdictions nationally may not yet have regulations mandating how restaurants can best keep customers free from allergens and other food safety threats. But restaurateurs should open their eyes to the fact that this type of on-staff expertise is fast becoming a business necessity.

Hot Heads & Rapid Fired Pizza founder on a regional growth approach

Hot Heads Burritos founder, Ray Wiley, is on a roll again, this time with a fast pizza concept, called Rapid Fired. The chain has taken a regional approach to franchise growth, centered around Dayton, Ohio, which has turned out to be just the right place for a 180-second pizza place to call home.

DQ, Mazzio's and Rave roll out the tech to roll in the employees

At the Restaurant Franchising and Innovation Summit in Dallas this week, three big restaurant companies discussed how tech is changing the way they hire and retain employees.

Keynoter: Want to motivate employees? Try ‘trust and track’ instead of ‘command and control’

Creating an employee training system that delivers outstanding customer service requires making employees feel engaged and providing regular feedback, according to Nick Sarillo of Nick's Pizza & Subs.

4 metrics every restaurant should track

You may be running a well-structured training program for new staff in the hopes that they’ll learn quickly and become more productive, but you might be missing a critical piece in your evaluation of staff growth — the impact new staff are having on sales and profitability.

3 steps to better restaurant food safety

The focus on food safety throughout the nation's food supply chain is at all-time high. Between consumer health issues brought about by the ingestion of unsafe products, and the outbreak of diseases that impact the food supply, it's imperative that operators continue to focus on protecting the lives and health of their guests.

3 ways to navigate employee-scheduling reform

If you’re asking yourself how your industry, company and operators can get ahead of scheduling reforms, consider the following steps.

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.

3 types of rewards to increase employee satisfaction

By Autumn Manning, CEO of YouEarnedIt A recent Restaurant Opportunities Centers study revealed that the lack of benefits and flexible days off is a pervasive problem for those who work in restaurants. These people are often in school, balancing a...

4 ways to prep for overtime changes

John Waldmann, co-founder and CEO of Homebase, offers advice to help brands become compliant with the Department of Labor's overtime ruling.

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.

How to build a team that performs well in the weeds

Are you putting the right motivators and structure in place so your team will perform well when they are weathering a storm or serving in the weeds?

The pre-shift meal: Sometimes simple is best for team building

One of the easiest and most effective options for "team building" is the pre-shift meal.

Wingstop, Pizza Hut, Cici's Pizza execs debate importance of mobile apps

The customer experience at a restaurant is paramount to a restaurant's success. Mobile apps have become increasingly part of that experience, but how important are they?

4 things you don't know about the ACA (but should)

The employer shared responsibility rules under the Affordable Care Act (sometimes called "pay or play") is just one more area that is moving so fast that many restaurant owners are falling behind without even realizing it.

How to improve restaurant employee productivity: Part 3

To control labor costs, you need to look at several different metrics individually and collectively to get the most accurate picture and to make effective changes.

5 Tips to turn BoH staff into customer-experience superheroes

Use these tips to transform your back-of-house staff into customer-experience superheroes — cape optional.

Strategic employee scheduling boosts consumer experience, bottom line

It may not sound as sexy as emerging technologies like mobile pay or cutting-edge digital signage, but workforce scheduling delivers just as much value.

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