How to Help Unseasoned Managers Make Seasoned Decisions

How to Help Unseasoned Managers Make Seasoned Decisions

Hiring and training new restaurant managers can cost thousands of dollars. Learn about tools that help them succeed and stay at their jobs.

Type: White Paper

Sponsor: HotSchedules


Taco Bell Case Study

Taco Bell Case Study

Learn how Taco Bell implemented mobile-ready training guides with Inkling and saw a 5% increase in Customer Satisfaction (CSAT) levels while saving $2 million in printing and shipping costs.

Type: Case Study

Sponsor: Inkling


The Strategy Guide to Boosting L&D in 2018: Dining Edition

The Strategy Guide to Boosting L&D in 2018: Dining Edition

In order to roll out new projects and menu items successfully, operations teams must partner with their L&D teams to ensure they deliver effective training. Check out this strategy guide to make sure your team is matching the needs of the modern learner.

Type: Guide

Sponsor: Inkling


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FEATURES


[LIVE WEBINAR] Combating rising operating costs in a tight labor market

[LIVE WEBINAR] Combating rising operating costs in a tight labor market

Make a note to join us June 19 for an hour of free expert guidance on taking some of the sting out of your labor costs, even as the hiring environment demands more than ever.

5 ways to prevent sexual harassment in your restaurant

5 ways to prevent sexual harassment in your restaurant

As the spotlight on harassment continues to grow, it's crucial restaurant leaders adapt and work to create safer, more equal workplaces.

3 tips for hiring, retaining millennial workers: Part 2

3 tips for hiring, retaining millennial workers: Part 2

Millennials recently became the largest generation in the workforce with over 53 million workers, ushering society into an unprecedented future. Do you know how to recruit and retain them?

CEOs of Wing Zone, Focus Brands, Captain D's, Backyard Burgers, Koti Pizza predict industry changes, trends

CEOs of Wing Zone, Focus Brands, Captain D's, Backyard Burgers, Koti Pizza predict industry changes, trends

This year's Fast Casual Executive Summit wrapped up Tuesday night with insights from some of the industry's most successful CEOs.

4 ways to solve staffing shortages

4 ways to solve staffing shortages

One expert shares tips on how to recruit and retain good employees.

3 ways to keep your employees engaged enough to stay

3 ways to keep your employees engaged enough to stay

While you can't stop people from leaving, you can make the most of your staff's time at your restaurant by including them in day-to-day processes.

4 ways to mitigate employee turnover risks

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

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.

In pictures: Global restaurant execs in London: Part 1

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

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.

How to lead when you inherit your team

How to lead when you inherit your team

Bobby Shaw shares fives things all leaders can do to make the most of a new leadership opportunity with a new team.

The gray-collar war: 5 ways for restaurants to remain competitive

The gray-collar war: 5 ways for restaurants to remain competitive

By Gretchen Van Vlymen, head of HR, StratEx Workers in the restaurant industry are unique in that they don't fall into the standard characterizations of blue collar vs. white collar.

Taziki's, Little Caesars execs advise how to get employees on board with technology

Taziki's, Little Caesars execs advise how to get employees on board with technology

Restaurants and retailers implementing interactive ordering options for customers need the full support of their employees for the solutions to be successful.

From sous to supervisor: 5 ways to grow your restaurant from the inside out

From sous to supervisor: 5 ways to grow your restaurant from the inside out

Fostering an environment of advancement and opportunity in your restaurant can draw in top talent from other similar businesses in the area and provide numerous competitive advantages.

Franchisees talk do-over: What they wish they knew before opening their franchise

Franchisees talk do-over: What they wish they knew before opening their franchise

Managing employees is a major aspect that new franchisees often don’t realize or prepare for when signing a franchise agreement. That, and the fact that running your own shop means dozens of daily decisions, are big eye openers.

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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.

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