Effective strategies for managing staff, hiring, training, retention and more.

5 workforce insights from operators

Foodservice operators had a lot to say about finding, training and retaining employees during this year’s National Restaurant Association Show. Here’s a sampling of what they shared.


6 tested ways to engage employees

Create a dynamic culture, and workers will stick around.

ProStart’s national competition gives aspiring industry stars the chance to jumpstart their careers.

Human resources experts from the c-store industry share how to stay staffed in tough labor markets.

Employee education on diners’ current eating preferences is ramping up.

As competition for labor heats up, companies with winning foodservice programs are winning employees.

The measure is expected to cost the foodservice industry tens if not hundreds of millions in additional overtime pay and prompt some operators to turn supervisory positions into hourly jobs.

Fostering a connection with hourlies and managers can improve everything from kitchen safety to absenteeism and sales.

Restaurant advocates argue that more than doubling the lowest pay rate would backfire, causing a loss of jobs.

The latest labor dynamics may surprise operators.

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