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Best practices for improving recruitment, retention and training


Seasons 52 settles age-discrimination suit for $2.5M

The settlement also calls for hiring a "compliance monitor" to guarantee no bias comes into play.


Shift profit and customer service into high gear with better scheduling

The science of scheduling is about deploying the right people at the right place in the right time to drive profit, cut costs and please customers.

Is the organizing of a single QSR unit the start of a trend, or a one-off curiosity with little industry bearing?

New York City operators push back with an angry-sounding manifesto for Mayor Bill de Blasio.

Employee turnover is up after teasing the industry with plateauing numbers this summer.

Keeping staff safe takes more than just routine new-hire training.

Labor savings and waste reduction are hot buttons these days. Here are a few steps that can target both challenges.

Just when operators thought they had adjusted to working with millennials, Generation Z is on deck and getting ready to hit the workforce.

The National Restaurant Association exists to protect and promote the interests of the nation’s over 1 million restaurants, but it’s been a boon for the awards business as well.

Here are five concepts you must consider now to future-proof your labor strategy during this year of the smarter kitchen.

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