labor

The salad mix

The word salad, derived from the Latin word for salt, probably originated to describe a mixture of vegetables preserved through pickling, and enjoyed as part of the meal or to stimulate the appetite, much like today’s antipasto. In modern kitchens, chefs and operators favor salads for their low food and labor cost, ease of execution and broad acceptance among diners.

Premier Healthcare GPO Sets Quality, Safety Guidelines for Suppliers

All Premier contracted suppliers will be required to adhere to national standards set by government agencies and food safety organizations for entry into the...

If you have just a few units, you can dig up plenty of free information. For hourly workers and managers, start with data from Salary.com and Payscale.com, much of it targeted to your city or zip code. Look to proxy statements of small public companies for figures on executive pay.

Unlike back-of-house equipment, refrigerated display cases are on the front lines, seen day in and day out. Not only do they need to perform efficiently, they have to look attractive.

Moms and dads have always been core customers for restaurants. But today, say market researchers, their roles are changing. A quiet demographic revolution is reshaping the American family, with big implications for marketing.

Chains get real about their food, a different view of mall restaurants’ prospects, giving the French some credit and the high cost of a halo.

Steve Ells shares Chipotle’s high-speed formula, Applebee’s joins Starbucks in making recharging news, possible food safety madness resurfaces and where experts say P.F. Chang’s customer data is for sale.

The beginning of the year brings an outpouring of predictions from industry watchers (including us; we did a whole series, including this one). Here are three that made few if any of those lists, yet are already looking like possible trends for 2015.

Restaurateurs swapped their whites and business suits this week for superhero capes and masks. Here’s a rundown of their exploits.

Check out how restaurateurs are sweetening compensation deals to attract and retain workers.

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