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labor

Food

How to succeed at menu R&D

Here's the rundown on who to invite to the table from the operations manager to the culinary professional and how to run the process from ideation to launch.

How to Eliminate $30 Billion in Waste

Defining the supply chain as sourcing, purchasing and physical distribution systems that customers use to acquire products, Kay Taylor, director of training...

The Department of Labor requires these posters—covering employee rights—be displayed at places of work. Print and post them.

5 places to look for timesaving operational solutions.

All Premier contracted suppliers will be required to adhere to national standards set by government agencies and food safety organizations for entry into the...

If you have just a few units, you can dig up plenty of free information. For hourly workers and managers, start with data from Salary.com and Payscale.com, much of it targeted to your city or zip code. Look to proxy statements of small public companies for figures on executive pay.

Unlike back-of-house equipment, refrigerated display cases are on the front lines, seen day in and day out. Not only do they need to perform efficiently, they have to look attractive.

Moms and dads have always been core customers for restaurants. But today, say market researchers, their roles are changing. A quiet demographic revolution is reshaping the American family, with big implications for marketing.

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.

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.

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