Workforce

Best practices for improving recruitment, retention and training

How to manage rising labor costs

Sponsored content from our partner Kronos on Sep. 13, 2017

By focusing on several key areas, operators can cut labor costs and boost profitability in the face of changing market forces.

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How the restaurant industry can start to address its sexual harassment problem

By Alaina Lancaster on Dec. 18, 2017

The answer isn't clear, but some restaurateurs say these steps would be a move in the right direction.

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Taco Mac plunges into apprenticeships with 50 recruits

By Peter Romeo on Mar. 14, 2018

The 27-unit chain is one of the first operations to try a new federally sanctioned program for developing restaurant management.

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6 labor solutions from restaurants’ big event

By Peter Romeo on May 22, 2017

The industry's annual convention served up some low-cost ideas for drawing and keeping good employees.

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Termination techniques

By Amanda M. Westbrooks on Aug. 03, 2015

A termination “shouldn’t have to be all drama where everybody knows about it, and it’s a big scene,” says Katrina Wyand-Yurish, director of human resources for Roy Rogers restaurants. Learn her tips for a professional approach to an unpleasant process.

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How to keep talent during tough times

By Alaina Lancaster on Mar. 24, 2017

With a combined 110 years of restaurant experience, these industry vets share how to weather tough times and emerge with a strong culture and even stronger team members.

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