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labor

Operations

Service fees catch hold as tipping alternative

 By Peter Romeo on Oct. 26, 2017

With minimum wage hikes increasing the pain of full-service places grappling with an in-house pay gap, operators are increasingly giving surcharges a try.

Workforce

Letting restaurant romances blossom

 By Peter Romeo on Feb. 01, 2018

Employers often discourage staff romances. But Barteca, the parent of Barcelona and Bartaco, has found that giving Cupid some leeway makes a lot more sense.

The RGI: Change over time

By Restaurant Business Staff on Oct. 01, 1997

Think back 30 years ago. Johnson was president. "Bonanza" was a top-rated TV show. "Up, Up and Away" by the 5th Dimension was blaring from transistor radios, and the median family income was less than $10,000.

Partly cloudy, with a chance of no-shows

By Restaurant Business Staff on Jun. 12, 2002

Labor... it's one of the biggest challenges, and costs, we face as operators. Luckily, there are many ways to keep it under control. The best place to start...

PFG Concludes Deal with Rock Island Employees

By Restaurant Business Staff on Apr. 06, 2004

RICHMOND, VA - Performance Food Group, the third largest foodservice distributorship headquartered here, reported that it has concluded negotiations for a...

EEOC Raises Attention to Color Bias Discrimination

By Restaurant Business Staff on Oct. 21, 2005

The Equal Employment Opportunity Commission states that it is equally important that employers realize that "color" is a separate, protected category under...

Best Practices in Slotting – Just the Basics

By Restaurant Business Staff on Mar. 29, 2006

Understand your operation, look for efficiency opportunities, measure what is to be improved, assign responsibility – all basics to good...

A Closer Look at Family Leave

By Restaurant Business Staff on Feb. 09, 2007

Paternity leave is the time a father takes off from work at the birth or adoption of a child, or placement of a child for foster care. It is not surprising...

Operations

Offsite Gear: Traveling Gear

By Restaurant Business Staff on Nov. 07, 2007

Whether it’s simply moving lunch to an outdoor location or offering a full off-premises banquet and catering service, there’s money to be made offsite. But preparing and holding food often requires specialized equipment.

Request for employment references

By Restaurant Business Staff on Mar. 17, 2008

Make sure you get all the background information you can on potential employees. Use this form to request references.

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