Skip to Navigation
Skip to Content
Username or e-mail:
Forgot Your Password?
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
Restaurant-goers may have a Ford in their future
Five steps to help sell your restaurant now
Restaurants often vulnerable to sexual harassment charges
Social media provides real-time customer service
Nine keys to effective restaurant ads
Do guns belong in restaurants?
Operators sound off on restaurant competition shows
Mighty meaty recipe ideas for restaurant menus
Back of the House
View Mobile Site
Penton Magazine Corporate
Terms of Service
Penton Restaurant Group
Nation's Restaurant News
Copyright © 2014
Continue on to