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Workforce

Best practices for improving recruitment, retention and training

Workforce

Texas' post-Harvey restaurant problem: Not enough cars

 By Peter Romeo on Sep. 26, 2017

Employees are struggling to get to work because their vehicles were destroyed, forcing restaurants to get creative.

Workforce

Foodservice workplace deaths soar, study finds

 By Peter Romeo on Dec. 20, 2017

The increases were among the highest for all industries, according to the Bureau of Labor Statistics.

Workforce

Joint employer decision pushed off by McDonald's deal

By Peter Romeo and Jonathan Maze on Mar. 19, 2018

The settlement will avert the need for a ruling on whether employers are liable for franchisees' labor practices.

Workforce

The fairest job fair

By Restaurant Business Staff on Jul. 01, 2011

When McDonald’s held a massive nationwide job fair earlier this year, it hired 50,000 new employees—in a single day.

Workforce

A trying year for Subway

By Peter Romeo on Dec. 27, 2015

No one would blame the headquarters staff of Subway for ringing out 2015 with a little extra vigor. It was a catastrophic year for the brand, with high profile setbacks and heart-breaking losses. Here’s a recap.

Workforce

5 HR tips from James Beard-nominated concepts

By Alaina Lancaster on May 03, 2017

Check out these recruiting and retention strategies from buzzed about restaurants.

Workforce

The U.S.' top 30 culinary schools

By Restaurant Business Staff on Oct. 05, 2017

A recent ranking was based on program quality, types of courses provided and faculty strength, among other attributes.

Workforce

Restaurants add 25,000 jobs in December

By Jonathan Maze on Jan. 05, 2018

But the industry’s hiring was slower in 2017 than it was in 2016.

Workforce

Why restaurant managers leave

By Peter Romeo on Mar. 23, 2018

A new study ranks the reasons for management turnover.

Workforce

Franchisors are courting veterans

By Peter Romeo on Jul. 01, 2012

Meet Rita DeSanno. For 25 years she’s served in the Marines, feeding troops for three wars. Now the master sergeant is leaving the Corps and wondering where she’ll find a foodservice job in a private sector where roughly one out of 10 people is out of work.

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