labor

Sexual harassment: Navigating the gray areas

By Peter Romeo on Jan. 23, 2018

A discussion by restaurant experts underscored both the challenges and leeway that employers face in dealing with the problem.

Armed robbery

By Bill Main on Jan. 09, 2002

In a recent crime spree in the coastal town of Santa Cruz, California, an armed robber held up two restaurants at gun point.

State of Food Safety is Getting Better

By Restaurant Business Staff on Jan. 08, 2004

A recent survey of chain restaurants uncovered a high level of food safety awareness, but foodservice distributors' attention to the issue could boost...

Not for women only

By Restaurant Business Staff on Sep. 15, 2005

Micro-brewers may have originally tapped into seasonal fruit beers to tempt female patrons, but men are drinking them, too.

Sysco Promotes Two in Strategic Development Process

By Restaurant Business Staff on Mar. 07, 2006

Blakely, who most recently served as vice president, e=Business and Baugh Supply Chain Cooperative (BSCC) supplier services, will be responsible for the...

New and improved

By Restaurant Business Staff on Dec. 15, 2006

As the calendar flips from 2006 to 2007, gazing into the proverbial crystal ball becomes an increasingly popular activity.

Lawsuits: fight or settle?

By Restaurant Business Staff on Aug. 13, 2007

These days, the complaint is most likely to involve sexual harassment or wage and hour violations, say restaurant lawyers. It’s all too easy to run afoul of laws like the federal Fair Labor Standards Act, for offenses like mistakenly exempting managers from overtime pay.

Interviewer guidelines

By Restaurant Business Staff on Mar. 17, 2008

What kind of setting should you choose for an interview? An answer to that, along with helpful tips on providing relevant information and choosing questions.

Union Membership Rises in 2008

By Restaurant Business Staff on Jan. 29, 2009

According to the BLS, union workers’ share of the workforce increased from 12.1 in 2007 to 12.4 in 2008.American Rights at Work (ARW), a labor advocacy and...

Buffets 101 Part I

By Restaurant Business Staff on Oct. 01, 2009

Menu development is a process aimed at crafting a menu that satisfies the guest as well as producing a profit for the operator. It is the responsibility of the chef to consider all aspects of the buffet, including the overall theme, the price range and the guest's expectations.

Page 140