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.

Brixx Wood Fired Pizza brings in new director of training

January 23, 2014

Doug Sanderson has joined Charlotte, N.C.-based Brixx Wood Fired Pizza as director of training. Sanderson previously worked with Texas Steakhouse & Saloon…

Super Bowl Sunday generates 80% increase in sales at Domino's

January 22, 2014

Domino's Pizza is planning to deliver more than 11 million pizza slices and 3 million chicken wings on Super Bowl Sunday, Feb. 2. Historically, Super Bowl…

Swipely's new release includes menu, service intelligence

by Alicia Kelso — Editor, QSRWeb.com

CEO says the system offers insight into what's most profitable or likely to drive repeat customers.

What are benefits to restaurant job seekers?

by Jason Hamilton — VP of Marketing, Snagajob

The least important attribute in a position to job seekers is the brand name of the restaurant.

Why I hate foodservice gloves and you should, too

by Ed Zimmerman — President, pizza.com

I worked in kitchens and managed kitchens throughout the 1970s and '80s. There was a generally good awareness of food safety, cross contamination and basic…

The importance of food safety training

by Betsy Craig — pres, menutrinfo.com

There have been an increased number of diners with food allergies and it's our job to ensure they're protected.

How to grow restaurant-catering sales from a franchisee’s perspective

by Erle Dardick — CEO, Monkeymedia

If employees at the restaurant level are not trained around your designed catering culture, that culture will cease to exist and your catering program will…