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Workforce

Best practices for improving recruitment, retention and training

Workforce

Responding to an inked-up workforce

If you're still on the fence about body art, consider this check of the reality in restaurants today.

Workforce

The trouble with tips

Business- crushing lawsuits and tedious rules have some operators debating whether it’s time to topple the practice of tipping completely.

How restaurants are addressing the growing beard trend.

Until The Home Depot opened its 500th store, co-founder and then-CEO Bernie Marcus personally trained every manager. “I don’t mean I spent a few hours with them and gave them a speech,” says Marcus, now age 84. “I spent days with them.”

In the fight over minimum wage, the restaurant industry faces an elusive, but highly organized challenger.

The best employers provide something far greater—benefits that matter to real people, a “no-place-like-home” culture and a road toward growth.

Earlier this year, it was reported that McDonald’s was encouraging its franchisees to train workers to be less rude to customers. But several operators we spoke to feel that hiring the right kind of people from the start is the best way to ensure your staff has the gift of customer service.

If you didn’t get a raise last year, ask the boss why you were excluded from what People Report says was the vast majority of salaried restaurant employees who got a bump in base pay during 2012. At the very least, it may help your chances in 2013, when salaries are expected by the human-resources research company to rise by an average of 2.7 percent.

Founder and owner Louis Basile says they only hire A+ or “A+ potential” recruits using Wildflower’s “five core truths of hiring”:

In today’s hyper-competitive restaurant world, some of the most influential players are not in the front- or back-of-the-house.