Pizza Point of Sale | Right the First Time

How understanding the critical requirements can help you avoid a costly mistake.

Type: White Paper

Sponsor: SpeedLine POS


No Blarney Served Here

The Tilted Kilt was facing enormous challenges with scheduling employees using spreadsheets, particularly because of the number of employees per location (>100) and because they allow weekly requests off and availability for the convenience of their staff. This case study shows how HotSchedules became the perfect solution.

Type: Case Study

Sponsor: HotSchedules


The Newk’s Express Way to Labor Cost Control

Newk’s was challenged with disparate and cumbersome processes to create schedules that took an exceedingly long time and resulted in scheduling errors. Additionally, the team had no corporate-level visibility from a reporting and management perspective. Read this case study from...

Type: Case Study

Sponsor: HotSchedules


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FEATURES


Strategic employee scheduling boosts consumer experience, bottom line

It may not sound as sexy as emerging technologies like mobile pay or cutting-edge digital signage, but workforce scheduling delivers just as much value.

Video: Illegal Pete’s founder discusses how raising hourly wage to $17 has grown his business

Employees also get a food and drink credit, medical and dental insurance and tips, which all resulted to a 3.2-percent increase to the brand's bottom line.

Lent: Boom or bust?

So what's a restaurant owner to do when a significant portion of the eating public will be abstaining from meat on Ash Wednesday and Lenten Fridays? Prepare.

4 tips to develop leaders in a high-turnover industry

At over 100-percent turnover, it is no wonder that many quick serve restaurants have not established leadership-development programs. Yet, by creating an environment that fosters leadership, companies can help decrease the rate of turnover.

How managing expectations leads to better return-to-work outcomes

Healthy employees are good for business, but the path from injury to resuming work duties is not always as smooth or efficient as your ordering process. Managing expectations can be instrumental in helping you and your injured workers avoid bumps, twists, and turns hindering recovery and return to work.

How 3 restaurants tackled holiday hiring

Execs of Doc Popcorn, Kono Pizza and Maui Wowi share their strategies when it comes to hiring seasonal help.

Can your restaurant bounce back from a crisis?

Running a restaurant can be a great source of enjoyment. It can also be a risky endeavor. What can you do when your restaurant faces a PR crisis?

3 ways restaurants can optimize labor efficiencies to cut costs

Outdated and inconsistent scheduling practices are running rampant in the majority of restaurants, which is taking a toll on their bottom lines.

Video: Why, how data drives Dickey's BBQ

Dickey's BBQ CEO Roland Dickey Jr., discusses his three-prong approach to the guest experience and the chain's use of technology.

3 ways restaurants can optimize labor efficiencies and cut costs

Between higher wages and new labor regulations, restaurants are facing a labor crisis — and their existing, outdated processes are doing anything but helping the problem.

4 for 15: 4 speakers, 15 minutes each, limitless knowledge

Three fast casual restaurant operators and other experts share their insights about the industry and how they've found success and value in it.

How managing expectations leads to better return-to-work outcomes

Healthy employees are good for business, however, the path from injury to resuming work duties is not always as smooth or efficient as your ordering process. Managing expectations can be instrumental in helping you and your injured workers avoid bumps, twists, and turns hindering recovery and return to work.

Are you following the 12 dos and don'ts of restaurant financing?

Although there is no secret recipe for raising funds to open a business, there are some practices that should always be followed and even more to avoid.

How helping employees reach financial stability will help your restaurant

Helping employees achieve financial stability by educating them on the public benefits already available not only helps improve the quality of their lives, but also give your restaurant a competitive advantage and a way to save money on insurance and turnover costs in the long run.

Stop saying 'labor' and other principles for managing employees in the 21st century

The mindset associated with “labor” is a competitive disadvantage in the 21st century, especially for restaurants. We need to cast out the word and treat restaurant employees as a talent asset instead of a cost.


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Staffing is critical to the success of any business, but especially in the restaurant industry with its high employee turnover rates. This research center offer insights for human resources managers to help hire, train and retain the best employees.

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