labor

5 things restaurants need to know about this week's immigration raids

By Restaurant Business Staff on Jan. 11, 2018

Here's what went down and what it foreshadows for employers.

Multifoods Distribution sales up, earnings down, during 1st half; terrorist attacks not expected to

By Restaurant Business Staff on Oct. 19, 2001

Net sales for Multifoods Distribution Group, Denver, during the second quarter ended September 1, 2001, climbed 20 percent to $561.6 million. This is as...

ID NEWS: Ahold expects to pay damages in U.S. class-action suits

By Restaurant Business Staff on Dec. 02, 2003

ZAANDAM, The Netherlands-Royal Ahold expects to have to pay damages in the U.S., according to a European newspaper, Het Financieele Dagblad, as reported by...

Cover story: Local color

By Restaurant Business Staff on Jun. 15, 2005

Ingredients that are a hop, skip, and jump from a restaurant's back door inspire out-of-this-world dishes. Chefs, farmers, and customers all reap the rewards.

Manufacturer Spotlight February 2006

By Restaurant Business Staff on Feb. 15, 2006

Foodservice suppliers provide a look at products designed to make an operator’s job easier.

Financing

Cheap wine: South America

By Restaurant Business Staff on Oct. 13, 2006

South America is not totally unknown territory. Many customers are acquainted with Chilean cabs and chardonnays; a few may have sampled Argentina’s malbecs. But there’s a lot left to explore.

Monical's secret to success

By Restaurant Business Staff on Jul. 28, 2007

If you’re familiar with the Monical’s brand, it’s likely because of the wave of publicity the chain received back in 2003, when for a 17-month period it experienced zero turnover among management—a statistic that’s virtually unheard of in this business.

Interviewer guidelines

By Restaurant Business Staff on Mar. 17, 2008

What kind of setting should you choose for an interview? An answer to that, along with helpful tips on providing relevant information and choosing questions.

Union Membership Rises in 2008

By Restaurant Business Staff on Jan. 29, 2009

According to the BLS, union workers’ share of the workforce increased from 12.1 in 2007 to 12.4 in 2008.American Rights at Work (ARW), a labor advocacy and...

Buffets 101 Part I

By Restaurant Business Staff on Oct. 01, 2009

Menu development is a process aimed at crafting a menu that satisfies the guest as well as producing a profit for the operator. It is the responsibility of the chef to consider all aspects of the buffet, including the overall theme, the price range and the guest's expectations.

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