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Financing

Cautious consumers point to modest growth in ’14 and ’15, Technomic says

 By Kelly Killian on Jun. 20, 2014

In its annual state of the industry forecast, Technomic is predicting moderate growth in 2014 and 2015—mostly in limited-service restaurants.

The week's 5 head-spinning moments: Money & calorie tracking edition

 By Peter Romeo on Jun. 20, 2014

Following the money could have triggered a whiplash epidemic this week. Darden didn’t make enough of it, fueling speculation of management changes, while disgruntled restaurant buyers said they want a professional snoop to determine exactly where theirs went. A hefty round of fines underscores who was really behind last month’s fast-food wage protests, and employees in Michigan are learning what it’s like to have skin in the game.

Dunkin' Brands names Jeff Miller as executive chef and vice president of product innovation

Jun. 25, 2014

Chef Jeff Miller has spent 11 years at Dunkin’ Brands, working under Frankenthaler, the first of what proved to be a parade of fine-dining chefs to enter chain R&D kitchens. Miller will now oversee a 22-person culinary team at the franchisor.

The week’s 5 head-spinning moments: Shifting service edition

By Peter Romeo on Jun. 27, 2014

Years from now, the industry may look back at this moment as the point where restaurant service shifted to science fiction.

Financing

How to be profitable in tough neighborhoods

By Kelly Killian on Jun. 27, 2014

Employee development and community involvement are key to success in the inner city, operators say. Hear more best practices from the panelists at the Multicultural Foodservice and Hospitality Alliance Operators' Conference this week.

Who is the first barista accepted to ASU through the Starbucks College Achievement Plan?

Jul. 07, 2014

The announcement of college opportunities for employees quickly turned controversial when news reports revealed that Starbucks may not actually pay for baristas’ classes at ASU. Here’s how Starbucks is positioning the new program, straight from its website.

How to write a handbook for real people

By Vanessa Richardson on Jul. 15, 2014

In follow-up surveys, 100 percent of Chili’s employees say they read the new handbook, and the feedback was positive.

Carpenters union takes on S.F. restaurants

Jul. 17, 2014

Demonstrators outside Roka Akor and other area eateries are protesting the nonunion construction company that built them, shining light on labor issues.

Behind bars

By Thomas Henry Strenk on Jul. 29, 2014

While statistics are hard to come by, one liquor-auditing service estimates that bar losses equal about 23 percent of the bottom line.

Starbucks changes rules to make workers’ lives easier

Aug. 14, 2014

Employees commuting more than an hour will be reassigned to closer stores; work schedules will be posted at least a week in advance; and no one will work closing and opening shifts back to back.

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