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More in H.R./Legal
May 7, 2014
Battle in Seattle: Operators face $15 minimum wage
Enough is enough, Seattle restaurant operators say in response to a proposed $15 hourly minimum wage....
May 2, 2014
The challenge of finding good restaurant employees
Chester Kroeger of Fudpucker's dicsusses why he and his team look for attitude instead of experience....
Apr 30, 2014
3 critical steps to minimizing alcohol liability risk
Easy-to-understand policies, training and ongoing monitoring go a long way toward protecting a restaurant....
Apr 23, 2014
How data-focused hiring streamlines the process
More robust employer and job seeker profiles make for better matches....
Apr 11, 2014
5 keys to low-cost, high-impact training
To be effective, a training program needs to adapt to current learning styles....
Apr 8, 2014
How to curtail time theft with technology
The costs of falsified reporting can add up quickly; technology helps keep employees honest....
Mar 26, 2014
5 steps to containing workers' comp costs
A proactive attitude toward safety is the best defense, one insurer says....
Mar 24, 2014
New server requirement: Be a food allergen expert
A bill working its way through the Maryland legislature would require restaurants to have a staffer trained in food allergens on duty at all times....
Mar 19, 2014
9 steps toward a healthier workplace
Millennials want help managing their health; workplace wellness programs can provide support for that....
Mar 17, 2014
Consider laws when designing uniform policies
What are your uniform policies? You may not realize it, but restaurants’ procedures for dictating, supplying and laundering uniforms may be governed by state law....
Feb 7, 2014
Low-cost ways to boost staff engagement
Simple behaviors can create a happy environment and more loyal employees....
Feb 5, 2014
Minimum wage hike: Plan your strategy now
Is there a good way for restaurants to embrace what seems to be an inevitable increase in minimum wage?...
Jan 15, 2014
Study links low pay, poor benefits to high turnover
New report from ROC United and Cornell show how much high turnover is costing the restaurant industry....
Jan 10, 2014
Operator shares unconventional hiring strategy
Julian Siegel says he has found some of his best employees by chance...
Dec 12, 2013
Complex laws fueling more tip-related lawsuits
Tip-pooling rules and stepped-up enforcement of minimum wage laws are fueling actions....
Nov 26, 2013
Restaurants often vulnerable to sexual harassment charges
Sexual harassment is a serious problem in the hospitality workplace. A Q&A explores the nuances and remedies....
Nov 18, 2013
5 steps to head off workplace bullying
Doing nothing could expose employers to legal action....
Nov 5, 2013
Beards bad, smiling good, new study suggests
Consumers have a higher opinion of clean-shaven, friendly hospitality workers....
Nov 1, 2013
Crisis averted: Sriracha shutdown on hold
Judge delays ruling on lawsuit that could have stopped production of popular sauce....
Oct 30, 2013
Restaurants vulnerable to religious discrimination claims
Hours, uniforms and alcohol are often sticking points....
Oct 29, 2013
Owners start to navigate Affordable Care Act
Compliance with the mandate is likely to result in multiple dilemmas....
Oct 28, 2013
10 ways to fuel employee engagement
The founders of the Barefoot Cellars empire share their formula for a committed workforce....
Oct 24, 2013
Restaurant GM inspires passion for excellence
Jenny Yun refines service to equal the cuisine at Sacramento's Enotria Restaurant and Wine Bar...
Oct 14, 2013
Study: Waiters, chefs often hung over at work
Your patrons aren’t the only ones guilty of overindulging....
Oct 8, 2013
What you need to know about GHS
The new Globally Harmonized System of Classification and Labeling of Chemicals goes into effect Dec. 1....
7 budget-friendly ways to get publicity
Trendinista: Two-tiered tipping encourages pay parity
Trendinista: What's on the beverage cutting edge?
25 great bargains for your wine list
It’s 2015. Do you know where your allergies are?
Restaurant lighting: If only I could see what you do
How restaurant servers should approach the table
Master Mixologist: Vincenzo Marianella
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