Dina Berta

Dina
Berta
Articles
Restaurateurs prove selflessness isn’t seasonal 
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.

Special Report: Just rewards 
Study shows growing link between compensation and performance
Operators hopeful election results will yield more business-friendly environment 
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.
Restaurant hiring plans slow in 4Q 
People Report: Employers more cautious amid economic uncertainty
Lighting the way 
to energy efficiency 
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. 

Video introductions help job seekers stand out 
Video introductions are gaining a foothold in restaurant recruiting practices as computer webcams, inexpensive video cameras and digital cameras become more popular.
Eco-conscious Denver restaurants band together to make an impact 
United by a desire to become more environmentally responsible, about a dozen restaurants joined the Greener group to share information and resources on eco-friendly business practices.
Anxiety grows over health care reform 
Restaurant execs anticipate cutting jobs and slowing growth, survey finds
Restaurant employment picture shapes up 
Forty-two percent of surveyed operators said they expected to add hourly workers in the third quarter, People Report finds.
Operators test out potential franchisees with hands-on internships 
Chicago homebuilder Andrew “Drew” Ferris traded in his tool belt for an apron to become a franchisee of Moe’s Southwest Grill, but before signing a deal, he invested a little sweat equity in the brand.

Restaurants tap into text messaging 
While using mobile apps to reach customers is gaining popularity among restaurant operators, some also are finding the cell phone text message an optimum way to reach their younger employees.
Going green to save 
It was an ever-increasing utility bill rather than environmental consciousness that prompted Wendy’s franchisee Raul Dominguez to find better ways to conserve energy in his restaurants.

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