10 Most Commonly Observed Food Safety Challenges - QSR Edition

In 2016, outbreaks of norovirus, E. coli, Salmonella and even hepatitis A hit quick service restaurant locations, indicating there’s still much to be done in the area of food safety.

Type: Infographic

Sponsor: The Steritech Group




4 Components of an Integrated Food Safety Management System

In today's highly competitive market, your customers have more choices than ever before. Customers visit your foodservice establishment because they desire a certain brand experience, but they wouldn’t step foot in the door if the food was considered unsafe.

Type: White Paper

Sponsor: The Steritech Group




10 Most Commonly Observed Food Safety Challenges

In today’s competitive restaurant market, casual dining restaurants are struggling with filling open positions. High turnover and lackluster training may be putting food safety at risk.

Type: Infographic

Sponsor: The Steritech Group


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FEATURES


Panel puts franchise marketing under the microscope

Finding the right individuals to become franchise owners requires a well -structured marketing and recruitment program. Four veterans offered their insights last week at the annual Restaurant Franchising and Innovation Summit in Dallas.

NRA president: 'No other industry is as inclusive as the restaurant industry'

Before joining the NRA as president, Dawn Sweeney was president and CEO of AARP Services and also held leadership positions at the National Rural Electric Cooperative Association and the International Dairy Foods Association.

Uncle Maddio's VP of Ops: 'Welcome adversity'

Restaurant openings at Outback Steakhouse were the gateway to Jenelle Brown's career, but that progressed into managing human capital and the health of operations.

Auntie Anne's president: 'Diversity in leadership is critical'

Neary eventually joined Auntie Anne’s in 2005, holding various roles in the company, including VP of global marketing, until she took over as president in 2015.

4 union organization changes restaurateurs need to know

Restaurant operators must take the time now to learn how recent union-relaterd labor rulings from the National Labor Relations Board may affect their day-to-day employment decisions.

Texas groups join NRF to sue Labor Department over new overtime rule

A group of Texas chambers of commerce has joined the NRF to file suit on behalf of the "millions of employers and employees" that the groups say the new rules will negatively affect.

NRA: You're welcome for that career start, America

Employers owe the restaurant industry a debt of gratitude for initially teaching most of their business's employees crucial work skills needed to succeed including, reliability, teamwork and professionalism, according to the NRA.

Hourly workers: The new endangered species?

The hourly labor market is getting tighter all the time for restaurateurs. A new national study reveals what these workers want and sheds light on how restaurateurs might attract and keep the best and brightest.

Reaching a dual audience: Naf Naf COO discusses brand success

Frank Weiner, COO of Naf Naf grill discusses, the brand's ability to overcome challenges


Still need to fill some summer employee spots? Look for candidates with camp counselor qualities

Need some pinch-hitters to flesh out the spring hires that didn't work, or didn't last? Think about candidates who've had experience as camp counselors, or show those kinds of qualities because they are often both leaders and team players who work well in the restaurant setting.

Harris Poll forewarns of potential upheaval due to upcoming OT regulation

Americans have a hard time putting work away. In a new Harris Poll, most said it's at least partly because they have too much to do to in an eight-hour day.

NRA 2016: 5 tips for retaining employees of all ages

Employers who successfully retain employees are careful to address generational differences among the varied ages of workers they employ. A panel of experts at the NRA provides five tips related to this topic.

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.

Building the brand culture: It’s all about empowering employees

Establishing a 'cult' philosophy in building a robust brand culture isn't a bad thing. In fact, it's one of several valuable and viable approaches.

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.

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