How to Simplify Your Back Office and Innovate for the Future

How to Simplify Your Back Office and Innovate for the Future

Learn how a manager enabled with a more intelligent back office platform will be able to make better decisions that have a positive impact on profits and top line growth.

Type: White Paper

Sponsor: HotSchedules


How to Retain Managers: Your Restaurant's

How to Retain Managers: Your Restaurant's "Moneyball" Metric for Success

Your managers are the heart of your restaurant. They know your staff. They know your stores. They keep your operation running smoothly. But restaurant managers are leaving for better opportunities at an alarming rate. Learn why theyre walking out the door, and how you can keep them.

Type: Guide

Sponsor: HotSchedules


How to Optimize Your Labor & Control Costs

How to Optimize Your Labor & Control Costs

In the restaurant industry, margins are slim. And with rising wages and stagnant growth, you are feeling the squeeze more than ever. In this guide, we discuss the simple, yet effective ways restaurant operators and managers can cut labor costs while optimizing your people, performance, and profits.

Type: Guide

Sponsor: HotSchedules


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FEATURES


Your Pie franchisee offers 5 ways a great team experience leads to a great guest experience

Your Pie franchisee offers 5 ways a great team experience leads to a great guest experience

Your Pie franchise owner, Bob Rosato, talks about the five things needed to make a cohesive staff to maximize positive guest experiences.

Getting a handle on harassment: 3 leaders lay out best tips

Getting a handle on harassment: 3 leaders lay out best tips

Sexual and other types of harassment are at the top of the heap in the daily news cycle lately, but they are problems that have long plagued every workplace, particularly restaurants. Three industry leaders tackle the hot-button issue head-on.

How one coffee brand keeps profits brewing by using a central kitchen

How one coffee brand keeps profits brewing by using a central kitchen

New Jersy's Coffee Surf utilizes a central kitchen, where it stores coffee grounds, beans and cans of cold-brewed coffee.

Changes to tipping laws could lead to big fines for violating brands

Changes to tipping laws could lead to big fines for violating brands

A national labor lawyer is calling restaurant operators' attention to recently passed tipping legislation that may make them liable for big fines if they allow managers to share in tip pools, as well as other new intricacies that open tip pooling to all non-management restaurant employees.

Self-order kiosks dominate NRA Show

Self-order kiosks dominate NRA Show

The number of self-order kiosks on display at the National Restaurant Show nearly tripled over last year's exhibits as hardware and software manufacturers rushed to meet the demand from restaurants.

Tech innovations leaving restaurateurs wondering how to upgrade without starting over

Tech innovations leaving restaurateurs wondering how to upgrade without starting over

Technology innovations dominated much of the show floor this week at the National Restaurant Association Show in Chicago, and while interesting, they also presented a challenge the foodservice operators, who have already invested in point-of-sale systems and other IT infrastructure.

How to respond to the third-party restaurant delivery challenge

How to respond to the third-party restaurant delivery challenge

Halal Guys COO Mike Speck offers insight into how he addresses the need to provide third-party delivery to customers, a rising restaurant industry challenge.

Franchising focus: London's Crepeaffaire testing global boundaries

Franchising focus: London's Crepeaffaire testing global boundaries

The 20-unit crepe shop has used technology and non-traditional formats to become a global powerhouse.

Free webinar: How Buffalo Wild Wings uses technology to optimize supply chain

Free webinar: How Buffalo Wild Wings uses technology to optimize supply chain

A free webinar explores how state-of-the-art technology can help restaurants maximize the quality and efficiency of their supply chain.

Will self-pour beer tech become the next big thing in fast casual?

Will self-pour beer tech become the next big thing in fast casual?

The craft beer revolution has changed the beer industry, and self-pour technology has made it easy for fast casual brands to also embrace the trend.

California Supreme Court places hurdle on classifying workers as independent contractors

California Supreme Court places hurdle on classifying workers as independent contractors

The Court's recent ruling applies a more rigid standard to wage and hour violations that typically are the greatest source of exposure for businesses misclassifying workers as independent contractors.

Dirt Candy founder: Why tipping is sexist, racist, misogynistic

Dirt Candy founder: Why tipping is sexist, racist, misogynistic

Amanda Cohen, founder of NYC's Dirt Candy, chats with Fast Casual about why she doesn't allow tipping in her restaurant.




Theft at the POS: What is Your QSR Missing?

Theft at the POS: What is Your QSR Missing?

There are many different kinds of employee theft – stealing food, abusing discounts, or giving extras to friends and family – but in my experience, a lot of these cases can be traced back to the point-of-sale (POS).

No time to watch surveillance video? Try a remote video audit

No time to watch surveillance video? Try a remote video audit

Audits can focus on loss prevention issues – such as a case of suspected employee theft – or operations, compliance and safety issues, or a mix of all of these things. As the business owner, you can determine the types of things you want to monitor.

Red Robin, Melt Shop execs share cost-cutting secrets

Red Robin, Melt Shop execs share cost-cutting secrets

Spencer Rubin, founder and managing partner, Melt Shop; Carin Stutz, COO and executive vice president Red Robin; and Doug Hogrefe, a partner at 4 Top Hospitality, offered their secrets to conquering operational costs.

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The menu has changed. Your workforce wants it fresh, hot, and to-go. If you are still scheduling with yesterday’s ingredients — paper, spreadsheets, and sticky-notes, you will continue to lose your best talent to the restaurant down the street.

From schedules based on weather reports and historical data, to interactive training on a phone, to urgent communication (like a shift coverage) — all from a HotSchedules app, you become the coolest, smartest, and most awesome manager on the block. Guaranteed.


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