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Living wages

 By Sam Smith on Aug. 27, 2013

Forty years ago there was no expectation that a fast food job would pay a living wage, much less support a household.

Where are the workers?

 By Restaurant Business Staff on Jun. 01, 2002

By 2010, the National Restaurant Association predicts, there will be an estimated 1.7 million new jobs in the restaurant industry—and nowhere near enough U.S. workers to fill them.

Top Stories of 2013

By Restaurant Business Staff on Dec. 19, 2013

Before you help patrons ring in the New Year, take a moment to consider what restaurateurs chose as the top business stories of the past one. Here are our most-read stories of 2013.

Wake up and smell the coffee

By Bill Main on Apr. 23, 2003

I recently read an interesting article on Absence Management. In short, the author documented the high cost of employee absenteeism and the relatively low cost of incentives to keep employees on the job.

The week’s 5 head-spinning moments

By Peter Romeo on Feb. 07, 2014

The biggest danger of neck injuries this week came from surprising tech developments, but new service initiatives dropped some jaws, too.

EEOC sues Jack In the Box

By Restaurant Business Staff on May 18, 2004

The Equal Employment Opportunity Commission is suing Jack In the Box for allegedly refusing to hire a deaf applicant, according to a report in the Houston Chronicle.

A real labor-cost worry

By Peter Romeo on Mar. 17, 2014

A Presidential directive to raise managers’ pay is getting far less attention than the push to hike hourlies’ wages, and that’s a head-scratcher.

Preparing for more cost increases

By Restaurant Business Staff on Jan. 14, 2005

Up, up, and away. Beef prices. Cheese prices. Seafood, gas, insurance. Labor costs, as states from New York to Oregon—and many in between—prepare to hike minimum wage.

Levy Restaurants sued over minimum wage at U.S. Cellular Field

May 29, 2014

A former employee is suing the company, which also operates Spiaggia and Wolfgang Puck Grand Cafe in Chicago, claiming it improperly counts a tip credit toward employee wages.

Is outsourced HR for you?

By Restaurant Business Staff on Jun. 11, 2006

As human resources director for the fast-expanding Lupe Tortilla, Monica Loera could use some help. The company has six Mexican restaurants around Houston and plans to open four more this year. Loera, who speaks Spanish, is charged with hiring the people to man the new stores.

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