A February survey by the Council of Hotel & Restaurant Trainers, or CHART, found that the dollars allocated for training are on the rise. In a poll of 140 trainers, 44 percent said their companies planned to increase training budgets this year, 47 percent said training expenses should stay the same as last year, and only 9 percent expected a decrease in spending.
Even as the recession battered the U.S. economy over the past several years, multiunit restaurant managers and general managers in some smaller markets were enjoying double-digit-percentage pay hikes, according to a survey by the Chain Restaurant Compensation Association, or CRCA, and the Hay Group, a human resources consulting firm.
The holidays may be a time of giving, but for many people, generosity transcends the season. Following are the stories of three restaurant operators who keep the holiday spirit alive from January to December through their acts of kindness.
As Republican and Democratic leaders retrench in the wake of the game-changing 2010 mid-term elections, members of the restaurant industry are concerned about the long-term impact the contentious race will have on their already stressed businesses.
Saving money, energy and the environment were all valid reasons to pursue low-wattage lighting for use in Red Robin Gourmet Burgers’ restaurants. But ultimately it was how good the food looked under the dining table lamps that sealed the deal.