labor costs

Operations

A tough few years have been a boon to restaurant labor productivity

Operators have examined their kitchens and processes and added a lot more technology while focusing on takeout. The result has been a more efficient operation.

Operations

Restaurants' labor situation has improved, but it's far from perfect

The industry has regained workers, and more operators are likely to say they’re fully staffed. But labor is more expensive. Retention remains a key stressor. And jobs have moved.

The industry has a number of initiatives underway to pull more potential hires into the field. But the setback of the pandemic and the need for scale are deferring the payoff.

Reality Check: A candidate for the state's open U.S. Senate seat would like to see a $50 pay floor nationwide.

Yet QSRs and sit-down places outside of Washington stepped up their hiring.

The coffee chain wants the nation's highest court to decide if employees were truly dismissed because of their union activities.

Steeper increases were seen among 69 municipalities and counties that also raised their pay floors. Here's a look at where the wage is highest.

Eating places are closing at the rate of one per week because of the one-two-three combination.

A travelers' advocacy group is accusing the multiconcept operation of violating truth-in-pricing rules and wants the surcharge dropped.

Working Lunch: A McDonald's in Connecticut is already charging that much for a combo featuring the signature sandwich. Might that become the threshold in the industry's largest restaurant market?

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