Restaurateurs speak out against NLRB ruling


The National Labor Relations Board made it easier on Thursday for restaurant workers to unionize, and many restaurateurs are already worried about what the ruling means for their businesses.


CONNECT: Does your mobile experience offer 3 crucial things?

Three components are necessary for a successful mobile experience.

6 ways to make your restaurant more sustainable without cutting profits

Follow these six tips that relate to promotions planning and execution to make your restaurant more sustainable in the current industry climate.

5 ways to future-proof your restaurant via WiFi

Changing market dynamics has fueled fierce competition among QSR, fast casual and casual dining restaurants, but providing guest WiFi represents a strategic opportunity to differentiate the customer experience and drive sales.

How 'informed' employees will make your restaurant more money

Developing a culture of learning is a 365-day commitment that will motivate your staff and have a significant impact on your bottom line if you put in the time and effort.

Blurred lines: Will QSRs take DIY customers from fast casuals?

Fast casuals have been on top when it comes to customizable concepts, but QSRs are embracing the trend as well.

What do the Department of Labor's proposed changes mean for restaurants?

While the U.S. Department of Labor proposed regulations contain a number of significant changes, of most concern to restaurants is the proposal that the minimum salary for an employee to qualify for most overtime exemptions would increase from $455 to $970 per week.

Are you 'CONNECTING' with your customers?

The CONNECT 2015 Mobile Innovation Summit will teach restaurant operators and retailers how to provide customers with mobile connections to help build a loyal fan base.

Receiving 101: Control and Safety

Whoever is in charge of receiving should follow a standard set of rules in order to maintain the safety of food and ensure you protect your bottom line.

5 ways surveillance can improve restaurant ops

The advancements in video surveillance over recent years have made it possible for restaurant managers to document restaurant operations, observe customer traffic, keep a close eye on cash handling, make sure safety protocols are met, track food inventory and monitor employee behavior.

IPO or No? Top considerations for restaurants thinking about going public

Last year saw a marked increase in restaurants exploring going public, with around half a dozen concepts taking the plunge with an IPO. When is it time for a brand to go public?

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NRA: NLRB’s ruling upends 'joint-employer standard'

The National Labor Relations Board’s (NLRB) ruling in the Browning-Ferris Industries case has broad implications across several industries, including restaurants, according to the NRA.

GRILLiT names new CEO

GRILLiT’s Ghazi Hajj has resigned as CEO and has been replaced by Henry L. Klein.

Chipotle hiring on 4,000 workers

Chipotle Mexican Grill will host its first National Career Day on Sept. 9 with the goal of hiring 4,000 employees.

Marco’s Pizza cooks up more than menu items in new test kitchen

As part of a new corporate training facility, the Marco's Pizza test kitchen is being utilized to improve the chain's menu and employees' skills.

Dickey’s Barbecue selling products in grocery stores

Dickey’s Barbecue Pit is selling its signature buttery rolls in 180 Jewel-Osco grocery stores throughout the Chicagoland area.

Newk's promotes Alan Wright to CMO

Newk’s Eatery has named Alan Wright as its chief marketing officer

Zenput plugs in new task-management features to drive consistent store experience

Streamlined project management features promise to save time and money.

Buffalo Wild Wings kicks off 'Football Rich' campaign

Buffalo Wild Wings says it's enhancing guests' football experience.

Bright White Paper releases 'easy, safe' sign-hanging solution

Menus, hours and other important restaurant information can now be safely stored in magnetic-lined frames, according to Bright White Paper Company.

NRA announces alignment with Zip Schedules

Zip Schedules provides a stream-lined system for operators and managers to create clear, manageable employee schedules.

Southern Concepts reports Q2 sales up 27%, fast casual concept growing

Southern Concepts Restaurant Group reported restaurant sales up 27 percent over the same year-ago quarter to $1.8 million, driving gross profit of $12,000 versus a loss of $35,000.

Schlotzsky’s taps ex Back Yard Burgers COO as global marketing VP

Schlotzsky’s has appointed Monte Jump as its VP of global marketing.

Pollo Tropical, Taco Cabana on mission to double off-premise business

Fiesta Restaurant Group Inc, which operates Taco Cabana and Pollo Tropical, has set a goal to double its current off-premise business over the next 10 years

Jack in the Box, Qdoba report strong Q3

Jack in the Box and Qdoba reported a strong Q3.

Noodles & Company CEO: Net income, sales fail to meet expectations, progress underway

Although Noodles & Company CEO Kevin Reddy admits the chain missed the mark regarding Q2 net income and sales, he said there is considerable progress in refining culinary and marketing initiatives arriving later this year.

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You can't escape the daily operational challenges that come with managing a restaurant. Whether your biggest challenges come from the front-of-house or back-of-house, you'll find resources here to help you manage them.