Are your employees lying to you?

by Cherryh Cansler — Publisher, FastCasual.com

Certain verbal cues and body language behaviors can give away liars.

WFF: How to win over your employees

by Cherryh Cansler — Publisher, FastCasual.com

The best way to ensure buy-in from each employee is to communicate with each person based on their personality type.

Using mobile to retain staff, improve customer service

Mobile devices that employees already use can give companies a better way to connect with their frontline employees.

Pi Pizzeria employees to make $10.10 an hour

March 20, 2014

Chris Summers, cofounder of Pi Pizzeria restaurants in St. Louis, announced Wednesday that he will begin paying his employees $10.10.

Recruitment business, consulting firm partner to form one-stop shop for restaurant owners

March 20, 2014

Patrice & Associates, a recruiting partner in the restaurant industry, announced today its new partnership with consulting firm, One Management Solutions…

CFOs, chain restaurants council caution against minimum wage hike

March 14, 2014

The divide over the minimum wage seems to be growing deeper, with employees staging strikes across the country in favor of an increase, and U.S. CFOs…

Domino's plans hiring spree in Washington market

March 12, 2014

Domino's Pizza aims to hire 500 new employees across 79 stores in the Western Washington region as part of its Regional Hiring Day March 26.

Hospitality job openings reach a 6-year high

March 12, 2014

New figures from the Bureau of Labor Statistics' JOLTS program show that job openings in the restaurants-and-accommodations sector reached a 6-year high in…

Staffing agency realigns services to cater to restaurants

March 11, 2014

Patrice & Associates announced today a new initiative to better align its management staffing services with the restaurant industry. The new program aims…

Restaurant industry adds net 21K jobs in February

March 10, 2014

The Bureau of Labor Statistics reported last week that the U.S. economy added a net 175,000 jobs in February, up from 84,000 in December and 129,000 in January.

Part time vs. full time: Which is best for most job seekers?

by Jason Hamilton — VP of Marketing, Snagajob

Health care and minimum wage changes can have a huge impact on your business. Both can impact your scheduling, which can already come as a challenge at times.

Navigating the world of negative online reviews

by Alicia Kelso — Editor, QSRWeb.com

Denying that it happened is wrong; take responsibility.

Employee training goes mobile

March 6, 2014

Training restaurant employees on their phones is a possibility now that Schoox, a social eLearning training platform designed by Red Book Connect, has its own…

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 — Publisher, 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.