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labor

A real labor-cost worry

 By Peter Romeo on Mar. 17, 2014

A Presidential directive to raise managers’ pay is getting far less attention than the push to hike hourlies’ wages, and that’s a head-scratcher.

'We interrupt this food fight for some education'

 By Peter Romeo on Jun. 17, 2014

The competition between foodservice channels is escalating quickly, but that didn’t stop restaurateurs from meeting Monday with the enemy.

Road Rules: Keeping delivery safe

By Kelly Killian on Jan. 12, 2015

Everyday technology, such as cellphones, GPS and mobile apps, has been a boon for restaurants’ takeaway programs—and, equally important, may be contributing to safer deliveries.

This week’s restaurant nightmares: Ouch, y’all

By Peter Romeo on Oct. 05, 2016

How easy is it to run afoul of wage and hour laws--and get caught? Ask someone in Austin, Texas.

3 answers to restaurants' most vexing labor problems

By Alaina Lancaster on Jun. 12, 2017

Unemployment rates and high turnover are hammering the industry. Here’s what restaurants can do to cope, according to analysis of new research.

Workforce

3 ways restaurants are measuring employee satisfaction

By Alaina Lancaster on Sep. 06, 2017

An annual employee engagement survey might not be enough in this competitive labor market. Some restaurants are finding ways to check in with staff on a monthly, weekly or even daily basis.

Workforce

Restaurants re-engineer ops, benefits to counter labor spike

By Peter Romeo on Jan. 09, 2018

Some responses have been extreme—and controversial.

Workforce

How to build a more growth-minded restaurant team

By Bruce Horovitz on Apr. 27, 2018

As brands grow from small operations into larger chains, investments in home office hires become critical.

Cash & Carry

By Restaurant Business Staff on Aug. 15, 2001

It's easy to see why more and more companies are wielding ransom-sized bonuses to reward and retain executives. Granting large bonuses takes a lot of uncertainty out of the compensation equation.

Ron Bailey: Stay open late

By Restaurant Business Staff on Nov. 15, 2003

For years, Ron Bailey, a McDonald's franchisee with six units spread across New York City's Harlem neighborhood, would lock up shop at 11 p.m.

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