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customer service

Control freak? Lighten up, dude

 By Restaurant Business Staff on Sep. 07, 2007

What was an asset in start-up mode can kill you when you're trying to grow.

Pittston foodservice provider eliminates 10 positions

 By Restaurant Business Staff on Dec. 03, 2009

(Dec. 3., 2009)—North StarFoodservice of Pennsylvania, a division of U.S. Foodservice Inc., willeliminate 10 administrative positions at its Pittston...

U.S. Foodservice Is Now US Foods

By Restaurant Business Staff on Sep. 27, 2011

ROSEMONT, IL (September 27, 2011)—U.S. Foodservice unveiled its new corporate name, US Foods, and brand identity reflecting its strategic focus on creating...

Set up a wellness program for restaurant employees

By Restaurant Business Staff on Dec. 31, 2012

Obamacare is here to stay, so it’s time to get serious about planning. For many restaurants, there’s no escaping the rising costs that come with shouldering a greater share of employees’ health-care coverage. But there are ways to manage the burden and minimize its impact, including one strategy common in other industries: employee wellness programs.

Mystery shopping secrets

By Joan M. Lang on Jan. 06, 2014

We sent mystery shoppers into more than a dozen chains for a look at the operations through the customers’ eyes. Which chain topped our secret diners’ lists? The answer may surprise you.

Technology

Shifting server roles

By Sara Rush Wirth on Sep. 12, 2014

From apps to tabletop tablets to self-ordering kiosks, the switch to consumer-facing technology is putting more tasks—and power—in the hands of the consumer.

Waiter, there's a fly in my soup

By Bill Main on Aug. 09, 2000

While dining out recently, I was startled by a screech from a few tables away. All heads turned to see a woman shove her salad plate as far across the table as she could. A large hairy moth mixed in among the salad greens was obviously an unwelcome addition.

New study finds cell users oblivious

By Restaurant Business Staff on Jul. 09, 2004

Although a vast majority of phone-toting restaurant patrons try to spare fellow diners the annoyance of a mid-meal ring, 28% are no more discreet than they would be in a car, according to a new survey.

Post-Hurricane Foodservice Heroics

By Restaurant Business Staff on Mar. 10, 2006

"We accomplished a lot as a team." – Glenn LuttonIn Houston, Greg Lanier, Avendra director, field support and customer relations, assumed...

Boyle Promoted at FSMA; New Membership Manager Named

By Restaurant Business Staff on Nov. 12, 2007

Boyle has been employed by FSMA since its inception in 2004 and previously was director, marketing and member services. She was previously employed by the...

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