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Best practices for improving recruitment, retention and training

Lettuce Entertain You plans to lay off more than 1,000 workers

By Heather Lalley on Nov. 16, 2020

The Chicago-based multi-concept operator intends to let go of previously furloughed employees from more than two dozen restaurants, according to a filing with Illinois labor authorities.

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Apprenticeships upskill employees, let them earn while they learn

By National Restaurant Association on Nov. 10, 2020

The National Restaurant Association Educational Foundation's apprenticeship program offers restaurant and hospitality workers an opportunity to advance their careers.

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Florida voters approve a $15 minimum wage

By Peter Romeo, Joe Guszkowski and Jonathan Maze on Nov. 04, 2020

California voters also approved a measure allowing delivery drivers to continue to be classified as independent contractors.

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Quiz: Which contactless talent management solution is right for you?

Sponsored content from our partner talentReef on Nov. 02, 2020

Foodservice employees have always faced their share of challenges on the job, but restaurant work during the pandemic is a whole different animal. Beyond the typical tasks of serving guests and supervising operations, restaurant staffers have undertaken additional responsibilities, often with fewer employees on staff than before the pandemic.

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How to recruit and retain employees in a contactless pandemic

Sponsored content from our partner talentReef on Oct. 30, 2020

The pandemic has intensified two already challenging tasks in the restaurant industry: recruiting and retaining employees.

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New task for operators: Rigorous monitoring of employee health

By Heather Lalley on Oct. 27, 2020

Restaurants are conducting COVID tests, checking temperatures and much more as they try to prevent the pandemic from spreading inside their establishments.

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