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Workforce

Best practices for improving recruitment, retention and training

Workforce

How to calculate true food cost profit margins

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.

Workforce

Stretching the employee dress code

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.

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

Allowing employees to draw from an account with a debit card is a growing practice among restaurateurs. But there are some do’s and don’ts that converts should consider.

Getting millennial recruits up to snuff means re-evaluating longstanding procedures, such as handbooks and classroom learning, in order to jive with the tendencies and preferences of this always-questioning, tech-dependent demographic.

The National Labor Relations Board is recommending that business owners review their employee handbooks before it lands them in trouble.

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