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Between higher wages and new labor regulations, restaurants are facing a labor crisis — and their existing, outdated processes are doing anything but helping the problem.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

Leading from the front lines: If you show the path to success, others will follow

At the end of the day, true leaders know how to inspire their teams to reach for something bigger.

Fazoli's hits refresh with menu overhaul and elevated service

With guest frequency below where he wants it to be, Fazoli's CEO Carl Howard asked his customers what it would take to get them in the door more often. The result is a revamped menu and service that looks more like casual dining than fast casual.

Top 3 things to know about hourly hiring in 2015

The upcoming year will be filled with changes and trends that affect how you interact with both job seekers and current employees.

State of the Union puts minimum wage, 30-hour work week, joint employer issues in the spotlight

It's been a busy week in Washington. From the State of the Union address to the Supreme Court to more on the minimum wage, here's a round-up of hot public policy topics for restaurants.

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Toast report reveals which technologies restaurant operators are seeking

A Toast Inc. report found that technologies helping restaurant operators with hiring and training staff, Inventory management and online ordering are in demand.

Henny Penny celebrates opening of new training center

Henny Penny, a designer and manufacturer of cooking, holding and display equipment, is expanding again. The company has added 46,000 square feet for a training center within its Wagner Building located west of the company’s headquarters in Ohio.

E-learning collaboration helps restaurants boost business with multicultural guests

DiscoverLink and the Multicultural Foodservice & Hospitality Alliance are teaming up to deliver online cultural intelligence training via a restaurant-optimized learning management system.

The Chickery hires former Panera Bread leader; sales increase 200%

The Chickery hired Amjad Hantash last year as it launched an aggressive corporate growth and worldwide franchise program and the results have been stellar.

Rosati's Pizza names new franchise development VP

Rosati’s Pizza has promoted Tim McCarthy to the position of vice president of franchise development.

Papa Murphy’s taps Brandon Solano as CMO

Papa Murphy’s has hired on Brandon Solano to serve as chief marketing officer.

Research reveals key competencies dictate success, not a person’s age

The generational age of an employee is not a critical as the skill set competency in making a good hire.

Danny Meyer's restaurant brands eliminate tipping

Union Square Hospitality Group announced today that starting in November, it will eliminate tipping at all of its13 full-service venues, while also increasing menu item prices

QR-scanning app helps restaurant owners find employees

ZippyApp enables job seekers to complete one common job application online and submit it in on a smartphone, tablet or computer to apply to any restaurant in ZippyApp’s employer network.

Biscuitville Fresh Southern names new president

Biscuitville Fresh Southern has hired Jim Metevier as president. He will work with CEO Burney Jennings to grow sales and tap new audiences.

Former Applebee's, YUM! exec joins Newk's as CFO

Newk’s Eatery has named Robert Nygren the brand’s new CFO.

Economy on a healthy road as August comes to a close; good news for restaurants

Consumers were spending on big items, thanks to increases in wages and salaries. The healthy economic trend is predicted to continue.

Revenues up 30 percent at Zoës

Zoës Kitchen reported total revenue for Q2 increased 30 percent to $54.5 million and comparable restaurant sales increased 5.6 percent

GRILLiT names new CEO

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

Boston Market boosts leadership team to drive expansion plans

Boston Market has hired two restaurant industry veterans to join the leadership ranks as the company remains focused on strong sales performance and expansion efforts.

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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.