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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.

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.

Another view of the McDonald’s joint-employer suit

Jan. 27, 2015

The industry has blasted the suit and the NLRB ruling behind it. An employee group has a much different view. Here, for the sake of discussion, is how it views the landmark situation.

Trump eyes Carl’s Jr.’s Puzder as labor secretary

By Peter Romeo on Nov. 18, 2016

The appointment would give the restaurant industry a zealous advocate at the highest level of policy-making.

Workforce

4 ways to rake in employee referrals

By Alaina Lancaster on Jun. 19, 2017

Here's how to create incentives that do the heavy lifting of recruiting.

Workforce

How restaurants are engaging workers with individualized development plans

By Alaina Lancaster on Sep. 15, 2017

Check out how restaurants are tailoring custom career opportunities for employees.

Workforce

5 things restaurants need to know about this week's immigration raids

By Restaurant Business Staff on Jan. 11, 2018

Here's what went down and what it foreshadows for employers.

Multifoods Distribution sales up, earnings down, during 1st half; terrorist attacks not expected to

By Restaurant Business Staff on Oct. 19, 2001

Net sales for Multifoods Distribution Group, Denver, during the second quarter ended September 1, 2001, climbed 20 percent to $561.6 million. This is as...

ID NEWS: Ahold expects to pay damages in U.S. class-action suits

By Restaurant Business Staff on Dec. 02, 2003

ZAANDAM, The Netherlands-Royal Ahold expects to have to pay damages in the U.S., according to a European newspaper, Het Financieele Dagblad, as reported by...

Cover story: Local color

By Restaurant Business Staff on Jun. 15, 2005

Ingredients that are a hop, skip, and jump from a restaurant's back door inspire out-of-this-world dishes. Chefs, farmers, and customers all reap the rewards.

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