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Raising the Bar on Political Activism

 By Restaurant Business Staff on May 20, 2004

During my time as Chairman of the National Restaurant Association, I worked - and continue to work - in fulfilling the platform I outlined: Raising the bar...

Get your products custom

 By Restaurant Business Staff on Dec. 01, 2005

Not so long ago, only a restaurant chain with the heft of a McDonald's or an Applebee's or a Red Lobster could get a major food manufacturer to produce...

Eisen’s Goal: Boost IFDA’s Brand Awareness in DC

By Restaurant Business Staff on May 03, 2006

Newly promoted senior vice president of government relations, Jon Eisen, would be the first to admit that in unison with elaborating at length why his...

Distributors Can Help Operators Control Costs

By Restaurant Business Staff on Mar. 23, 2007

"Distributors are knowledgeable consultants, capable of offering cost-cutting suggestions in many areas," says David Ingersoll, the director of sales...

The profitable buffet

By Restaurant Business Staff on Jan. 07, 2008

The appeal of the buffet is pretty obvious. They provide guests an opportunity to sample new and innovative items and to choose those which tempt their palate; most guests enjoy the adventure of discovering new delicacies without having to pay for a whole portion.

Termination notice

By Restaurant Business Staff on Mar. 17, 2008

Putting a termination notice in writing goes hand in hand with documenting problems with an employee along the way. Here’s a boilerplate notice.

Congressman Wants Military to Drop USF for Anti-Labor Activities

By Restaurant Business Staff on Apr. 16, 2009

According to a release issued by the International Brotherhood of Teamsters, Murphy specifically names No. 2 distributor U.S. Foodservice (USF) as an example...

Beyond the blue plate

By Restaurant Business Staff on Feb. 01, 2010

A study by the Pew Research Center found that 93% of the growth in the U.S. labor force from 2006 to 2016 will be among workers ages 55 and older.

Financing

What to do about commodity prices?

By Dana Tanyeri on May 01, 2011

With many commodity prices hitting new highs and food costs overall expected to rise by 3 percent to 5 percent this year, many operators recently raised the white flag in their battle to hold the line on menu price increases.

Health-care reform's deep cuts

By Steve Brooks on Aug. 31, 2012

If you haven't started preparing for Obamacare, you're not alone. A July poll of 4,000 employers, by human relations consulting firm Mercer, found 56 percent had been waiting for a Supreme Court decision before planning.

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