labor

Operations

How to succeed with a service charge

The model has been proven, but not without painful lessons for the early adapters. Here are some best practices for making the approach work.

Workforce

Staff as tour guides

Want customers to buy in to new flavors? Start with servers’ selling skills.

70% of customers who won't return to a foodservice establishment cite a negative interaction with an employee as the reason. By lowering employee turnover, service and customer retention can be improved.

I talk a lot about the importance of keeping your finger on the pulse of your operation. Getting timely information about your Prime Cost — food, beverage and labor costs — is the first and most important step to take.

RICHMOND VA - The Thoms Proestler Co. facility of Performance Food Group announced that it has negotiated a new labor agreement for 224 warehouse workers and...

With so many oven types, sizes and heating technologies available, buyers should focus on their menu first—what’s going in the oven—then look at volume requirements and kitchen or operational constraints.

Although most operators order cheese by name, there are specific categories that the dairy industry uses to describe cheeses for foodservice buyers.

Security systems don’t have to be complicated, expensive or, worse, inconvenient.

Targeting the wandering workforce. A laptop, cell phone and a grande latte are all you need to set up a mobile office at any Starbucks.

Make sure everything is kept clear and organized during a termination of employment with this separation form.

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