labor

Adding valet service without crashing

By Amanda Kooser on Mar. 28, 2014

Valet parking services may be a must for some guests. Learn how to keep costs under control.

Top 12 tips from the Restaurant Leadership Conference

By Restaurant Business Staff on Apr. 04, 2014

Ideas flew like golf balls at a driving range during the four days of the Restaurant Leadership Conference. Here are a dozen the editorial staff of Restaurant Business regarded as particularly worth retrieving.

Star search

By Kelly Killian on Apr. 07, 2014

With more restaurants competing for the same great talent, operators are getting creative about how they find and attract the best and brightest.

A new minimum-wage model

By Peter Romeo on Apr. 08, 2014

For restaurateurs in Minnesota and Maryland, the minimum wage will depend on your sales level.

Obamacare Watch: Rules of reporting

By Kelly Killian on Apr. 09, 2014

The Treasury delivered rules telling employers how they will need to track and report health care information to the IRS under the Affordable Care Act.

Four tips for growing your business

By Amanda Baltazar on Apr. 14, 2014

A business author’s tips for thinking differently.

Workforce

The importance of mobilizing workers

By Peter Romeo on Apr. 23, 2014

Until The Home Depot opened its 500th store, co-founder and then-CEO Bernie Marcus personally trained every manager. “I don’t mean I spent a few hours with them and gave them a speech,” says Marcus, now age 84. “I spent days with them.”

Consumer Trends

Consumers OK with paying fees to insure workers, poll says

By Kelly Killian on Apr. 28, 2014

A new study finds that more than half of consumers are willing to pay an extra fee to cover employee health insurance costs at restaurants.

Operations

Hardly uniform

By Tom O'Brien on May 01, 2014

According to the NRA, the look of a uniform can play a key role in staff pride and performance, and more restaurant concepts are seeking employee input.

My best mistake: not checking references

By Kelly Killian on May 01, 2014

When we were opening Delancy [in Seattle in 2009], we were hiring someone to stretch and top pizzas. We knew there was not going to be a lot of room for growth, so we needed someone who was skilled but not so ambitious that they’d be bored.

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