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Roy’s returns tips to servers after illegal policy surfaces

 May 09, 2014

The reimbursement of tips and back pay was the result of a federal investigation of the six restaurants’ tip policies in mid-2011.

Workforce

Growth trend: beards

 By Steve Coomes on May 14, 2014

How restaurants are addressing the growing beard trend.

Non-uniform uniforms

By Sara Rush Wirth on May 14, 2014

Sam Fox, CEO of Phoenix-based Fox Restaurant Concepts, wanted a youthful energy for his new healthy fast-casual concept, Flower Child. See how he used clothing suggestions rather than set restaurant uniforms to help convey that vibe.

The week’s 5 head-spinning moments: Report card time

By Peter Romeo on May 16, 2014

Shareholders fail Chipotle’s Steve Ells and Monty Moran. Outback tries to turn C’s into A’s—if it can find enough opportunities. And fast casual dominates the honor roll—again.

Top 10 restaurant trends from this year’s NRA Show

By Sara Rush Wirth on May 21, 2014

Find out which 10 restaurant trends we kept encountering in our journey through the National Restaurant Association’s annual convention in Chicago.

The week's 5 head-spinning moments

By Peter Romeo on May 23, 2014

Adjustments in tech strategies, a big promotion that slipped past unnoticed, why every big chain should be scared and the day fast food lost its mind.

Hedge fund seeks to replace Darden's board of directors

May 23, 2014

Stillman, the founder of T.G.I. Fridays and Smith & Wollensky, and Blum, an architect of Olive Garden’s growth in the chain’s heyday, are among the industry veterans dissident shareholder Starboard Value wants on a completely new Darden board.

Levy Restaurants sued over minimum wage at U.S. Cellular Field

May 29, 2014

A former employee is suing the company, which also operates Spiaggia and Wolfgang Puck Grand Cafe in Chicago, claiming it improperly counts a tip credit toward employee wages.

The week’s 5 head-spinning moments: Bombshell revelations edition

By Peter Romeo on May 30, 2014

Cracker Barrel plans a fast-casual entry, chains stress there’s actual cooking in their kitchens, fast-food breads rise into more exotic territory, employers detail their pay ladders and Chipotle reveals its throughput and why franchising is unfair to talent.

1 in 5 restaurant employees work with norovirus symptoms

Jun. 04, 2014

Food handlers in restaurants cause about 70 percent of norovirus outbreaks from contaminated food, a new report from Centers for Disease Control and Prevention finds. And one in five restaurant workers admits going to work while sick.

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