Foodservice industry nabs funding for developing an alternative labor pool

A federal grant of $4.5 million will be used by the National Restaurant Association Educational Foundation to prepare current and former prison inmates for restaurant jobs.


Inside snacking and other top menu trends

In the first episode of "Menu Feed," Senior Editor Patricia Cobe chats with Jeff Hanak, vice president of culinary for Chili’s Grill & Bar, and Jay Miller, director of product development and corporate chef for Firehouse Subs.

The so-called living wage would kill about 1.3 million jobs, according to a report from the nonpartisan Congressional Budget Office.

The increases will bring several regions closer to a rate of $15 an hour and push San Francisco through that barrier. 

Alternate sources of labor could prove a boon for operators.

A new study offers some insights.

Foodservice operators share how creating a culture of caring is helping them attract and retain team members.

Get inspiration for how to use concentrated reductions for an array of menu items and find out more about how they can benefit restaurants.

Back of house solutions that help operators mitigate some of these risks may hold the key to improving cost, performance, and ultimately the guest experience.

Consider these out-of-the-box ideas for hiring and retention, borrowed from restaurants.

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