Edit

Workforce

Best practices for improving recruitment, retention and training

Workforce

What to do if shooting starts in your restaurant

Here are some of the more basic recommendations from the New York City Police Department.

Workforce

A trying year for Subway

No one would blame the headquarters staff of Subway for ringing out 2015 with a little extra vigor. It was a catastrophic year for the brand, with high profile setbacks and heart-breaking losses. Here’s a recap.

Restaurant Business asked Amanda Niel, co-owner of Easy Bistro & Bar, and others to share how they manage schedules and sentiment amid the holiday crunch.

Simultaneous with the elimination of tipping, Union Square Hospitality Group is adopting a program to encourage staff to pursue a career in the business.

Keeping menu-mix information current can be a challenge, especially in a multi-unit, multi-region restaurant chains with shifting costs, menu items, selling prices, and frequent LTOs. Here’s how you can tackle food costs.

Operators say the benefits of straying from ho-hum uniforms go beyond having a smarter-looking staff.

Challenges will arise from an hourly perspective when a GM needs to step in and work in excess of the agreed-upon hours, Doug McDougall says.

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.

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.

For many operators, certain charities are a natural pick because they hit on a personal note. For those less sure, consider these factors.