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Workforce

Handbook don’ts

 By Peter Romeo on May 14, 2015

The National Labor Relations Board is recommending that business owners review their employee handbooks before it lands them in trouble.

Workforce

5 ways to reduce kitchen stress

 By Alaina Lancaster on Apr. 07, 2017

Operators say a calmer kitchen can lead to higher productivity and happier employees. Here are their tips for reducing heat in the back of house.

Workforce

6 places new labor legislation is heating up

By Alaina Lancaster on Aug. 15, 2017

The rules and regulations to keep an eye out for in your area.

Workforce

Is severance pay required if a restaurant closes?

By Jonathan Deutsch, Ph.D. on Dec. 06, 2017

Sometimes, employees have contracts that require it, but most do not, Advice Guy says.

Workforce

A restaurateur’s hiring guide

By Peter Romeo on Mar. 26, 2018

What’s the right starting pay for a new hire? A new study provides some benchmarks, by restaurant type.

Act now before it's too late

By Bill Main on Jan. 27, 2000

Forget the monthly approach to cost control. By the time you actually receive your food, beverage and labor cost figures, it's already too late.

On your mark, re-set, go

By Bill Main on May 21, 2003

You've heard the expression "You're only as strong as your weakest link." In foodservice that translates into "You're only as good as your lowest paid employee." Typically that's the busser. With that in mind, how do you rate?

NRA: Operators Report Solid Same-Store Gains in September

By Restaurant Business Staff on Oct. 29, 2004

WASHINGTON, DC - Despite the hurricanes on the East Coast, consumers did not shy away from restaurants in September, consequently same-store sales were...

Are personality tests worth doing?

By Restaurant Business Staff on Dec. 10, 2005

For reasons he can’t explain, five years ago, Jose Cuevas’s waitstaff languished at JumBurrito in Midland, Texas. “Some stores were doing well and others just horrific,” says Cuevas, founder and president of the Mexican fast casual chain with six locations and $5.2 million in annual sales.

Taken to the cleaners

By Restaurant Business Staff on Jul. 06, 2006

That linen service is costing you a lot more these days, isn’t it? You’re not alone: as the price of gas rises, so does the cost of laundry. But some operators are fighting back.

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