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
> More in H.R./Legal
More in H.R./Legal
May 13, 2013
Control labor costs by boosting productivity
Save money through proper planning, hiring and training....
May 13, 2013
Darden ends server section size experiment
A minor switch in Red Lobster’s dining room service setup, designed to trim labor costs, turns out to have major implications....
Apr 4, 2013
Twitter tool could expedite hiring process for restaurants
New Web app connects employers to job seekers in an instant....
Apr 1, 2013
In training, stress mission and vision first
New hires must understand their roles within the restaurant's mission and vision...
Mar 21, 2013
How to cultivate loyalty through a culture of success
Meatheads Burgers & Fries has a formula to solve the restaurant people puzzle....
Feb 28, 2013
Employees are key to winning the energy game
If you truly want to cut your energy bills, enlist the help of your employees....
Feb 25, 2013
Should you throw away the book?
Training staff members is the one of the most important procedures you practice in your restaurant....
Feb 13, 2013
How social platforms can improve hiring
Focused platforms streamline the recruiting and hiring process....
Jan 24, 2013
3 unconventional reasons to move your restaurant staff scheduling online
Today, more than one million restaurant owners, managers and staff use web-based restaurant scheduling software....
Jan 18, 2013
Key steps to avoid wage and hour lawsuits
A proactive approach is best, experts advise....
Jan 1, 2013
How to teach food safety to your employees
Not everybody learns the same way, so consider two teaching styles to communicate effectively....
Dec 18, 2012
Preserving the right to nationally expand your brand
Just because you came up with an original name for your restaurant doesn’t mean you own the rights to it nationally. Here’s what you need to know....
Nov 29, 2012
What an indy operator learned from chain restaurants
Daniel Holzman, co-owner of New York's The Meatball Shop, reveals what he learned about restaurant operations from chains....
Nov 28, 2012
5 ways to align customer experience with brand promise
Communicating with your employees is key to your success...
Nov 27, 2012
Hire those with emotional intelligence
Your best employees are the ones who can read the emotions of customers and make them all happy....
Nov 7, 2012
What you need to know about I-9 compliance
Are you prepared to deal with the government crackdown on illegal workers?...
Oct 8, 2012
Teach your servers to get their way with words
The book Powerful Phrases For Effective Customer Service shows service employees what to say and do when customers exhibit one of 30 different challenging behaviors....
Aug 29, 2012
A simple technique for increasing wine sales
Give your servers informative sound bites instead of tasting notes....
Aug 22, 2012
The best defense against fraudulent foods
Claims of bogus foods and beverages are rising. How can you best protect your restaurant?...
Aug 9, 2012
Three best legal structures for new restaurants
Before you can start looking into zoning restrictions or have your proposed site inspected, you should first explore the legal structure options for your restaurant....
Aug 2, 2012
Two new tech tools streamline hiring
Poached Jobs and Wyck Wyre streamline hiring and aim to reduce the number of resumes that clog up inboxes...
Jul 23, 2012
Staff turnover: Now there’s an app for that
Tablet computers may or may not make other technologies passé. But your restaurant’s ink-and-paper training manual sure looks like it’s doomed....
Jul 12, 2012
How to avoid tip-related traps
Mandatory employer-run tip pooling arrangements are generally permissible under wage and hour laws, but recently, allegedly invalid tip pools have been the subject of much litigation....
May 24, 2012
How to manage employee meal breaks: The new rules
A top labor attorney explains the effects a closely watched California case involving casual dining giant Brinker International will have on operators there and elsewhere....
May 17, 2012
Are you playing by the pay-per-view rules?
Restaurant and bar owners are increasingly facing legal action for not obtaining permission before they air pay-per-view shows in their establishments. Here’s what you need to know....
6 questions to answer before the next disaster strikes
How to prevent insect infestations at your restaurant
The Melt’s Smart Box delivery system: Game changer?
4 factors to consider when choosing a franchise
Technology keeps food trucks rolling
Restaurant operators renew focus on service
Guns in restaurants: A double-barreled dilemma
Recipes with a sense of place
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