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labor

Workforce

How restaurateurs are helping staff afford to live in expensive cities

 By Alaina Lancaster on Jul. 20, 2017

Here’s how operators are helping workers get by—and securing a labor force—in areas where the cost of living is increasing.

Operations

How to succeed with a service charge

 By Peter Romeo on Oct. 26, 2017

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

By Sara Rush Wirth on Feb. 12, 2018

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

Put people first

By Bill Main on Dec. 28, 1998

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.

The theory of relativity

By Bill Main on Jul. 31, 2002

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.

Thoms Proestler Reaches Labor Pact

By Restaurant Business Staff on May 03, 2004

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...

Operations

The finer points of buying an oven

By Restaurant Business Staff on Nov. 12, 2005

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.

Financing

Knowing cheese, buying cheese

By Restaurant Business Staff on Apr. 12, 2006

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

Manufacturer Spotlight February 2007

By Restaurant Business Staff on Feb. 15, 2007

Foodservice suppliers provide a look at products designed to make an operator’s job easier.

Marketing to Hispanics

By Restaurant Business Staff on Dec. 07, 2007

Hispanics are still the hot demographic all right—but as families grow more diverse marketing to them can get a little tricky.

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