The goings on after you leave for the day

Unexpected visits by the manager and/or owner may set the tone on performance expectations.

Cinnabon's Kat Cole headlining Snagajob's hiring event

March 5, 2014

Snagajob's fifth annual Hire Minds Summit, May 4-6 at the Wyndham, Va., Crossings Hotel & Conference Center in Richmond, Va., will feature Cinnabon…

New interactive 'Foodamental Studio' planned for NRA Show

March 4, 2014

Attendees at this year's 2014 National Restaurant Association Restaurant, Hotel-Motel Show will have an opportunity to explore culinary trends hands-on at the…

Allergy training on continued education fast track

by Betsy Craig — pres, menutrinfo.com

It is imperative to train managers, chefs, line cooks and servers about the importance of cross contamination and food preparation.

Restaurant CEOs: You must spend more to make more

by Cherryh Cansler — Editor, FastCasual.com

The first three months in business can determine the next three years of sales; training is critical.

NRA announces chef lineup for World Culinary Showcase

February 21, 2014

World-class celebrity chefs will dish out tips and showcase their talents at the World Culinary Showcase at this year's 2014 National Restaurant Association…

Sales systems for closing more restaurant catering business

by Erle Dardick — CEO, Monkeymedia

To sell more restaurant catering, you have to solve your customers' problems; the experience needs to be seamless.

How state regulations could transform allergen awareness

by Betsy Craig — pres, menutrinfo.com

Teach your staff how to identify and respond to a possible allergic reactions.

Five ways to get the best out of Generation Y employees

Like the Baby Boomers before them, Gen Y employees will reshape the working world.

Getting customers to fall in love with your business

February 14, 2014

In celebration of Valentine's Day, Cintas Corporation, has compiled a list of the top techniques to make your customers love your business.

Pizza Patrón rolls out employee incentive program

February 12, 2014

Pizza Patrón has introduced its first corporate-sponsored, systemwide employee incentive program to recognize and reward its employees. The program is called…

How to save money through topping portion control

by Alicia Kelso — Editor, QSRWeb.com

Consultant Dave Ostrander started turning a profit when he began measuring and weighing every pizza topping.

Red Book Connect launches restaurant management mobile app

February 11, 2014

Fatburger is one restaurant chain that has already implemented Red Book Connect's new mobile app, Digital Red Book, to help managers communicate with…

Webinar to explore hiring, employee theft

February 11, 2014

On Thursday, Feb. 20 at 2 p.m. ET, Retail Customer Experience will host a live webinar, "Worth the Risk? How Hiring Assessments Can Catch Rising Employee Theft…

Restaurateur: The answer to a customer is always yes

by Alicia Kelso — Editor, QSRWeb.com

Cameron Mitchell says if associates are valued, they will take better care of the customers.

NRA Educational Foundation's new video series showcases foodservice careers

February 7, 2014

The National Restaurant Association Educational Foundation has launched a new initiative, called Project Taste Test — Servin' Up Successful Careers, that…

Minimum Wage: Are you ready for employee questions?

by Jason Hamilton — VP of Marketing, Snagajob

Currently, a higher wage is encouraged but not required for businesses.

Waste not, want not, profit more

It is ironic that management looks to get the last penny out of vendors, yet fail to see the cost from waste.

Tips on preparing for a minimum wage increase

Make good hiring decisions; mistakes can be costly since training new employees is a considerable investment.

President Obama touts Minnesota pizza chain as example of higher wage success

by Alicia Kelso — Editor, QSRWeb.com

The NRA opposes a "drastic increase" in the minimum wage, claiming it would limit opportunities for entry-level workers.