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labor costs

Workforce

Are you paying your GMs enough?

 By Peter Romeo on Mar. 16, 2018

Prevailing pay rates vary widely by gender, segment and region, a new study shows. Here are some benchmarks to see how your operation compares.

6 anvils dangling over restaurateurs’ heads

 By Peter Romeo on Jul. 12, 2017

The annual Restaurant Trends & Directions conference yielded some good news, but also some threats to watch.

Workforce

How a pizza chain gets paid to hire

By Peter Romeo on Jul. 27, 2017

Passport Pizza collects a check for working with a local employment program. Here's how it works.

Workforce

Attract and grow talent with career ladders

By Alaina Lancaster on Aug. 28, 2017

Check out four operators that are sketching out professional pathways for employees.

Workforce

How restaurants retain staff during a temporary closure

By Alaina Lancaster on Oct. 04, 2017

When operators close their doors after a fire, flood or other disasters, they can lose more than just money.

Operations

Is a service charge right for your restaurant?

By Peter Romeo on Oct. 26, 2017

Here are the questions converts and others close to the situation suggest restaurateurs ask themselves before deciding if a labor surcharge is right for their operation.

Workforce

How to capitalize on departing employees

By Alaina Lancaster on Nov. 10, 2017

Don’t let employees leave without doing these three things.

Restaurateurs adjust to spiking labor costs

By Peter Romeo on Jan. 20, 2017

Recent increases in the minimum wage have triggered sometimes bold action to hold down costs. Here's a sampling.

Workforce

Is severance pay required if a restaurant closes?

By Jonathan Deutsch, Ph.D. on Dec. 06, 2017

Sometimes, employees have contracts that require it, but most do not, Advice Guy says.

Minneapolis servers make a statistical case for keeping tip credit

By Peter Romeo on Mar. 28, 2017

A group allied with the state's restaurant association is circulating a study that pegs the income of servers and nontipped employees. It makes the case that servers could end up with less money if a $15 hourly wage is instituted for all hourlies.

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