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5 Things You Need to Know Now
New Restaurant Concepts
Rising Star Chefs
Words to Live By
Back of the House
> Phillip Perry
What Not To Do at a Trade Show
TRAVEL LIGHT: Don't make yourself miserable by lugging around too much stuff. COMFORT FIRST: Ladies, leave the stilettos at home. SPEAK UP: Be sure to
Employees must treat pregnant workers as they do other temporarily disabled employees. Running a restaurant with a key person absent is always tough.
Brain Gain: Why Mentoring is Important
Keep your valuable intellectual assets in house through a mentoring program that transfers skills from senior employees to junior ones.
Finding enough good workers has always been a problem. Today, though, employers have reached a tipping point: Anyone needing more help is faced with a
Defend Your Data
WIDE OPEN: Computer networks pose a real threat. BETTER SAFE: Be sure to shred all discarded documents. Computers have made payroll duties fast and efficient.
Welcome to the Family
WORK ETHIC: All team members, family or not, need to pitch in. CAN WE TALK? Family members should commit to open communication. GIVE AND TAKE: "Outsider"
Perks for Pairs
With a growing number of states legalizing same-sex marriage or equivalent domestic unions, human resources departments face the challenge of rewriting
Getting Gray To Stay
NOT LONG AGO many employers looked askance at older workers, figuring they lacked the drive and imagination of their youthful cohorts. And besides, went
Katie Button: An unlikely chef stakes her claim
Rising Stars: Jennifer Yee
Poll: Repeat guests value experience over food
Buying worktables and sinks for your restaurant
Online training improves on standard shadowing model
10 spicy bar food recipes to heat up your menu
Create stylish bar bites for your restaurant
Small plates, snack recipes raise the bar
Back of the House
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