Webinar to discuss efficiencies in hiring practices

June 13, 2012

FastCasual.com and Hot Schedules are hosting a joint webinar June 28 to discuss efficiencies in restaurant operators' hiring practices.

Employee hotline – Avoid passing in the no passing zone

Employee Hotlines encourage employees to report incidences when they observe unsafe conditions or inappropriate behavior, and promotes a culture of ethical…

Webinar to focus on hourly workforce management

June 4, 2012

FastCasual.com, in partnership with Charleson, S.C.-based PeopleMatter, is hosting the June 19 webinar, "Top 5 Ways Multiple Systems are Killing Your ROI," at…

Restaurants serve up a path to success — Part 1

by Nate DaPore — President and CEO, PeopleMatter

Have you taken a look at the 2012 Restaurant Industry Forecast? If you don't have a copy, you'll want to get one. If you have a copy and haven't read it…

It's counterfeit! Now what do we do? - Part 3

Training your employees on how to detect counterfeit, and what to do when it occurs is an essential element of loss prevention and cash management plans.

A hiring road map: tips to navigate key trends in the hourly landscape

by Amanda Richardson — Senior Vice President of Product and Marketing, Snagajob

Adapt your method of hourly hiring and retention to build a better approach that works with the trends instead of against them.

Cottage Inn modifies NASCAR delivery plan

May 25, 2012

Ann Arbor, Mich.-based Cottage Inn has scaled back its plans to deliver pizzas to campers at the Michigan International Speedway during NASCAR race weekends.

Majority of restaurateurs and chefs fail celiac test

May 25, 2012

Chefs and restaurateurs lack a fundamental understanding of gluten-free protocols, according to the National Foundation for Celiac Awareness (NFCA), a…

Restaurants to add 450,000 summer jobs

May 24, 2012

Restaurants are expected to add 450,000 jobs this summer season, a 4.6 percent increase over the March 2012 employment level, according to National Restaurant…

Commentary: Customer intelligence drives loyalty

By Ashish Gambhir

CEO working to make Sbarro 'preeminent fast casual brand'

by Alicia Kelso — Editor, QSRWeb.com

During a Q&A, Sbarro CEO Jim Greco outlined four initiatives for the company: people, place, product and positioning.

Domino's Pizza names 'Fastest Pizza Maker'

May 18, 2012

Pali Grewal, a Domino's Pizza franchise owner from the United Kingdom, won the chain's "World's Fastest Pizza Maker" title during a competition held Thursday.

Is your staff BYOD and policy free?

by Nate DaPore — President and CEO, PeopleMatter

Only 30 percent of companies have a policy in place for managing personal mobile devices used by employees for work.

The most important issue facing restaurant owners today: tip reporting

by Rick Casmass — VP Marketing, Valiant

I’ve worked many years for tips. I began my restaurant career when I was 14 (don’t tell the Labor department). I’ve been a busboy, a waiter, a bartender, and…

Domino's, Jack in the Box sign up for Employee Wellness campaign

May 17, 2012

June marks the fourth annual National Employee Wellness Month. Virgin HealthMiles, the Strategies to Overcome and Prevent (STOP) Obesity Alliance, the…

Using technology to streamline your phone and delivery operations

by Shawn Chute — COO, Sutus

You need communications system that helps you manage the entire customer ordering experience; one that can generate the business data you need to implement the…

Is it real or counterfeit? Practical tips in detecting counterfeit currency

Recognizing fake bills comes down to training that is easy to comprehend and makes sense, yet doesn't slow down the operation.

Three organizational challenges that hinder innovation (and the solutions to resolve them)

by Rob Connelly

There are three main challenges that hinder innovation: Playing catch up, ambiguity and underdevelopment of employees.

The one left off the list: hourly employees' influence on consumer decisions

by Amanda Richardson — Senior Vice President of Product and Marketing, Snagajob

While trend lists may not identify employees as a critical factor, the quality of a restaurant's front-line staff has a significant influence on the features…

Celiac awareness foundation now offers restaurant credentialing

April 26, 2012

The National Foundation for Celiac Awareness (NFCA), a non-profit organization dedicated to raising awareness of celiac disease and non-celiac gluten…