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Wages and workforce quality are the two most prevalent worries among the Top 100 operators. Here’s how they’re coping.
“Seeking productivity measures to minimize impact of large rise in minimum wages.” —Portland City Grill
“We are improving labor efficiencies everywhere we can.” —Bottega Louie
“Cross-training staff.” —Zehnder’s of Frankenmuth
“Monitor scheduling.” —Cliff House
“Working with government agencies and hospitality alliances to get ahead of rapidly changing laws and regulations.” —Beauty & Essex NY
“Extensive training and education programs for employees; focus on customer service and bartender/server knowledge.” —Acme Feed & Seed
“Utilizing various online resources to find eligible and well-qualified candidates, rigorous interviewing process.” —Bob Chinn’s
“Employee retention is difficult due to the competitive nature of the business. As a result, we have established a pattern of upward advancement to encourage staff to move up in the company—from prep cook to exec chef.” —Lavo NY
“Spending more time in overall training with staff—followed up with workshops and continuing education.”
Look for FABI Awardees throughout the Show and at the Foodamental Studio (Booth #2389) on Monday starting at 10:00 a.m.
Here are some takeaways gleaned from a behind-the-scenes dine-around in Chicago.
Here’s what had attendees on the show floor buzzing—and lining up for more.
The longtime casual-dining veteran was chosen for the Gold Plate Award from among eight leaders named as the best within their respective market segments.
Up-and-coming restaurant chains and what’s propelling their growth
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
Ideas from the field you may want to borrow