Best practices for improving recruitment, retention and training


5 ways restaurants get workers to emotionally invest in their jobs

With employee turnover at an all-time high, some restaurants are tugging at workers’ heart strings—making it harder for them to say goodbye.


Workers sue McCormick & Schmick’s for sexual harassment

Five Latina employees of a location in the Boston area claim a “sexually offensive work environment.”

A proposal to allow tip sharing between front- and back-of-house employees has touched off a firestorm. Here is what the two sides are saying about the plan, which is awaiting action from the Department of Labor.

How operators can attract this growing demographic in the workforce.

Outsourcing payroll tasks can save time and money, but there’s a trade-off.

Operators are automating the hiring process without feeling robotic.

An annual employee engagement survey might not be enough in this competitive labor market. Some restaurants are finding ways to check in with staff on a monthly, weekly or even daily basis.

The board reversed a 2015 ruling that the franchise community said would put their business model at risk.

Amid a worker shortage, the company is offering six weeks paid maternity leave and adoption assistance.

No longer do untouchable chiefs sit atop their fiefdoms, gauging their success by the size of their latest capital budget or how often they lunch with the CEO.

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