The Sky's the Limit with HotSchedules and Logbook

Celebrating its 22nd birthday in 2015, The Signature Room® shows no signs of slowing down. In fact, in January 2015, the management team took a step into the future by adding HotSchedules to their playbook.

Type: Case Study

Sponsor: HotSchedules


7 Must Haves for your Next Restaurant POS Upgrade

If you’re like many companies you’re in desperate need of a POS upgrade for your restaurants, but your company has been putting it off and making the best of what you have. Unfortunately, the old, clunky registers won’t last much longer. With the rapid rate technology is developing they will soon become impossible to support.

Type: White Paper

Sponsor: WAND Corporation


HotSchedules Helps Quick Service Franchisee Group Save X3 in Labor Costs

West coast quick service group found structure and savings with HotSchedules employee scheduling software and HotSchedules Logbook.

Type: Case Study

Sponsor: HotSchedules


See More »

FEATURES


Why restaurant ordering kiosks won't replace employees

As QSR giants begin to deploy order-taking kiosks, some people are asking whether the devices will replace employees. With questions like this, it's important to keep the role of the restaurant kiosk in mind.

How to hire top-notch summer employees

Two experts weigh in on how to hire the best summer employees.

The pre-shift meal: Sometimes simple is best for team building

One of the easiest and most effective options for "team building" is the pre-shift meal.

Wingstop, Pizza Hut, Cici's Pizza execs debate importance of mobile apps

The customer experience at a restaurant is paramount to a restaurant's success. Mobile apps have become increasingly part of that experience, but how important are they?

4 things you don't know about the ACA (but should)

The employer shared responsibility rules under the Affordable Care Act (sometimes called "pay or play") is just one more area that is moving so fast that many restaurant owners are falling behind without even realizing it.

How Cafe Rio's 'chief people officer' recruits, retains top employees

CPO Andy Hooper chats about how the recipe for the chain's success is more than just serving burritos and making money. Hint: It's about giving employees a 'why' for getting up in the morning.

How to improve restaurant employee productivity: Part 3

To control labor costs, you need to look at several different metrics individually and collectively to get the most accurate picture and to make effective changes.

How to control labor cost using restaurant labor Allocation: Part 2

In order to properly leverage labor allocation, it's important to understand what variables affect cost. Customer demand and employee resources are two main variables.

Pei Wei CMO opens up about chain's growth spurt

Fueling the growth is a new loyalty campaign, a more customizable menu, a localized restaurant marketing program and a refresh of some of the chain's older buildings.

How to build a team that performs well in the weeds

Are you putting the right motivators and structure in place so your team will perform well when they are weathering a storm or serving in the weeds?

Why calculating restaurant labor as percentage of sales is foolish: Part 1

It's safe to say, the timely collection of relevant, detailed and accurate information is critical to understanding labor costs.

How 2 fast casuals mastered training to enhance customer experience

Training can range from a couple hundred dollars to several thousand annually per employee based on the type of restaurant, location and management style of the leadership team.

5 Tips to turn BoH staff into customer-experience superheroes

Use these tips to transform your back-of-house staff into customer-experience superheroes — cape optional.

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 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.

See More »

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.

NEWS