Survey: Summer job market improving

March 27, 2012

With more than 200,000 jobs added to U.S. payrolls in each of the last three months, hiring managers for summer jobs have more positive news for job-seeking…

Do you really offer gluten-free dishes?

by Betsy Craig — pres, menutrinfo.com

Identifying and avoiding potential contamination starts with the very basics in the kitchen.

California Pizza Kitchen deploys HotSchedules staffing solution

March 26, 2012

California Pizza Kitchen has added the HotSchedules solution to its 200-plus U.S. locations.

Commentary: Is your franchisee meeting delivering ROI?

Make a long-lasting connection with your key stakeholders.

What I learned working in a kitchen

by Ed Zimmerman — President, pizza.com

You got in the hospitality business to make your home your guest's home, treat them well and they will tell their friends.

Don’t gamble on your summer hiring success

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

If a candidate isn't serious enough to take a short assessment, the odds are he or she won't turn out to be one of your top performers.

Flippers Pizzeria promotes catering services for Florida tourist rush

March 8, 2012

Orlando, Fla.-based Flippers Pizzeria is anticipating a busy few months with the influx of spring break visitors and fans for the Arnold Palmer Invitational…

Kentucky Restaurant Association training members of food safety, allergens

March 1, 2012

The Kentucky Restaurant Association is offering its members a discounted 90-minute webinar this month, produced by Kitchens with Confidence, a national food…

Flippin' Pizza training staff with new iPad app

February 29, 2012

Flippin' Pizza has teamed up with Clave Media to develop a branded iPad application that features 2-minute videos created to train younger, tech-savvy staff…

Good food, good service, fair prices

by Ed Zimmerman — President, pizza.com

With gas prices rising, consumers will be extra mindful where they spend their money, so this is a good time to go back to basics and take care of your guests.

PeopleMatter launches real-time scheduling tool

by Valerie Killifer — senior editor, NetWorld Alliance

New SCHEDULE module latest launch in PeopleMatter's Software-as-a-Service platform.

Jobs, consumer confidence & pizza

by Ed Zimmerman — President, pizza.com

Help out with any positive economics news; it will boost consumer confidence and help your business.

Job descriptions — HR’s love letters

by Nate DaPore — President and CEO, PeopleMatter

It's Valentine's Day. I am sure that some of you celebrate, some of you don't and a few are the diehard anti-card-and-flowers type... But I'm going with the…

Domino's kicks off search for fastest pizza maker

February 13, 2012

Domino's Pizza kicks off its search for the World's Fastest Pizza Maker today, with store managers and team members from stores across the United Kingdom and…

Food fight: Combat rising costs with smarter hourly hiring

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

The restaurant industry is expected to grow this year, but realizing big profits will be a tall order in the face of rising food and labor costs.

Five ways to improve customer experience

by Alicia Kelso — Editor, QSRWeb.com

Corporate trainer outlines how great service can make up for mediocre food.

Yum! Brands to continue bullish growth after posting 30% profit

by Alicia Kelso — Editor, QSRWeb.com

Louisville, Ky.-based Yum! Brands has found its sweet spot in China, posting 19 percent same-store sales growth in that country in 2011. The company reported…

The Secret Decoder Ring and Loss Prevention

Over the holidays I watched “A Christmas Story” for the gazillionth time. One of the scenes in the movie is Ralphie getting his secret decoder ring to unlock…

NRA: Food costs become restaurant operators' top concern

by Alicia Kelso — Editor, QSRWeb.com

The association's 2012 Restaurant Industry Forecast predicts record sales of $632 billion, a 3.5 percent bump from 2011.

As serious as a heart attack

by Betsy Craig — pres, menutrinfo.com

It's a good idea to designate a senior member of the waitstaff or a manager to be the point person when dealing with diners with allergy concerns.