Why QSRs Need to Use Scheduling Templates

With labor budgets constantly in flux, QSR owners and operators are always looking for ways to cut costs and grow workable profit margins. A restaurant employee scheduling solution with template capabilities is an easy and intelligent method of reducing the time it takes to build accurate schedules from hours to mere minutes.

Type: White Paper

Sponsor: HotSchedules




Hopdoddy Burger Bar: Accelerating Growth with HotSchedules

When a company grows as quickly as Hopdoddy, every second counts. Labor forecasting and template in HotSchedules have helped Hopdoddy merge all of the moving parts of their operation into one tool. HotSchedules pulls historical data to project sales revenue so managers no longer have to manually forecast on elaborate spreadsheets.

Type: Case Study

Sponsor: HotSchedules




How to Boost Employee Engagement and Deliver Great Customer Experiences

This Quick-Start Guide provides QSRs with strategic insight into how they can boost both employee engagement and customer experiences—including actionable steps and solutions to use to speed up the process.

Type: Guide

Sponsor: HotSchedules


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FEATURES


Franchising Focus: BurgerFi CEO talks growth, labor, technology

CEO Corey Winograd discusses his plans for the brand and how he maintains success.

Restaurants aiding Hurricane Harvey victims: part 2

The industry, once again, is proving it’s resilient and will always step up when needed.

Judge strikes down Obama's OT ruling, industry leaders urge compromise

While many restaurateurs might be relieved to hear that a Texas judge struck down the 2016 rule expanding overtime protection to millions of white collar workers, one industry leader said it signaled a need for compromise.

Help from restaurant industry pours into Texas, Louisiana's flooded areas

Brands and vendors in the restaurant industry have donated millions of dollars to help flood victims.

Caliburger’s CEO offers vision for automated restaurants

Automated restaurants, driven by artificial intelligence and robots, is closer than many think, according to the CEO of a company involved with automation technology and foodservice.

Fast casual CEO urges restaurateurs to stand against the assaults on the restaurant industry

David Jones, CEO of Blazing Burger, calls on cities and states to help save small businesses.

3 ways to measure cannibalization

Any change creates two types of results: those that are intended, and those that are unintended. Cannibalization is an example of an unintended consequence to a change. Here are three ways to effectively analyze the impacts of cannibalization in your restaurants.

Are you paying to power your competitor when they could be paying for you?

By Jeff Julia/Author, Navigating the Maze of Energy Efficiency Projects If your brand isn't doing some energy-saving projects, you're likely paying for your competitors to do so, at least in part, through the rebate checks your competitors are getting for...

4 ways to mitigate employee turnover risks

Doug Sutton, president of Steritech, discusses how to handle high employee turnover and how to avoid some serious pitfalls in training and oversight.

Jersey Mike's exec: 6 ways to build a vibrant company culture

Finding and living out your restaurant's founding vision is crucial to success, writes Jersey Mike's Brand Ambassador John Hughes.

Learning from Chipotle: 4 food safety program guidelines

Chipotle has been repeatedly troubled by food safety concerns, causing its stock to drop and its fan base to dwindle. 23 years ago, Jack in the Box faced a similar situation. To avoid repeating these concepts' mistakes, restaurant operators must make food safety a priority.

Franchise Focus: The Flame Broiler founder discusses combining community with commerce

Before opening The Flame Broiler in 1995, Young Lee was a sickly insurance salesman in need of a healthier diet. The lessons he's learned since then have helped shape his franchise and his mindset.

Self-order kiosks don’t just help big chains, Long Island fast casual learns

A Long Island, New York fast casual restaurant has found self-order kiosks improve the customer experience and boost the average ticket size.

In pictures: Global restaurant execs in London: Part 1

Executives from 17 countries gathered in London for the 2017 Restaurant Franchising & Innovation Summit — Europe last week. The event, produced by Networld Media Group, provided the opportunity for more than 100 restaurant leaders to share advice, success stories and discuss how they moved on from failure.

Looking for ways to find and keep employees? NRA leaders offer insights

Given the reality of fewer young employees in the work force, the only options are to recruit more from other age groups or be more successful recruiting younger employees.

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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.

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