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labor

The week’s 5 head-spinning moments

 By Peter Romeo on Feb. 14, 2014

Chains get real about their food, a different view of mall restaurants’ prospects, giving the French some credit and the high cost of a halo.

The week’s head-spinning moments: Chipotle insights, madness worries

 By Peter Romeo on Jun. 13, 2014

Steve Ells shares Chipotle’s high-speed formula, Applebee’s joins Starbucks in making recharging news, possible food safety madness resurfaces and where experts say P.F. Chang’s customer data is for sale.

Workforce

3 trendlettes we’re watching

By Sara Rush Wirth on Jan. 07, 2015

The beginning of the year brings an outpouring of predictions from industry watchers (including us; we did a whole series, including this one). Here are three that made few if any of those lists, yet are already looking like possible trends for 2015.

This week's 5 head-spinning moments: Leadership in action

By Peter Romeo on Mar. 11, 2016

Restaurateurs swapped their whites and business suits this week for superhero capes and masks. Here’s a rundown of their exploits.

Workforce

5 creative bonuses and perks that keep employees around

By Alaina Lancaster on May 11, 2017

Check out how restaurateurs are sweetening compensation deals to attract and retain workers.

Workforce

4 key employee types

By Alaina Lancaster on Aug. 22, 2017

They’re dynamic and elusive, they’re transforming the workplace, and they might be harder to get than ever. Here, four key employee types—and how to win them over.

Operations

NLRB rethinks 'quickie' union elections

By Peter Romeo on Dec. 13, 2017

Reconsideration of the controversial practice underscores the more moderate approach of the reconstituted board.

Workforce

How does your bonus compare?

By Peter Romeo on Mar. 29, 2018

A recent study of restaurant bonuses shows a wide range in the incentives paid to staff who soon nabbed positions elsewhere. See the amounts of extra money that failed to retain them.

Saddle up the side dishes

By Bill Main on Aug. 22, 2000

Ever notice how trends seem to run in circles? Hemlines rise and fall. Disco music made a comeback. Even the VW Bug is back. A menu trend that's currently in vogue — did it really ever leave? — is side dishes.

Cover story part 2: Rooms to let

By Restaurant Business Staff on Sep. 01, 2003

As though the food business weren't hard enough, some restaurateurs are opting to be innkeepers, too.

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