Workforce

National unemployment at a five-year high, struggling financial markets, a severe credit crunch—times are tight right now for restaurants that also are dealing with high labor, energy and food costs. It’s also a tough time to be an employee in an...

The debate over bailing out Wall Street and voters’ rancor over the finance world’s famously well-paid chief executives have placed a megawatt spotlight on executive compensation, with even the pay policies of publicly owned restaurant companies...

Employers should expect to see more workplace lawsuits under the newly amended American with Disabilities Act, according to labor lawyers who advise restaurant operators.Unhappy with strict interpretations the U.S. Supreme Court has made since the...

Charley’s Grilled Subs franchisee Marcus Gilbert is only able to offer health insurance to full-time employees at his two stores in Utah, but that didn’t stop him from going all out for one of his teenage workers. Last month he gave one of his...

“It is not the strongest of the species that survives, not the most intelligent, but the one most responsive to Change.”—Charles DarwinSoon it will be a new year, and when it arrives, many in the foodservice industry will breathe a collective sigh...

Behavioral assessment tools helped Bravo! Development Inc., the Columbus, Ohio-based parent of three Italian restaurant brands, save an estimated $5.5 million in hourly and management turnover costs. Now the company is using...

Jamba Juice store managers in Hawaii love the flexibility of their schedules, says Dean McPhail, chief executive and owner of JJC Hawaii LLC, the smoothie chain’s Honolulu-based franchisee. That got McPhail thinking: Wouldn’t the employees in his...

Ten years after founding Heartland Breweries in 1995, Jon Bloostein’s company became a victim of its own success. Profit was so strong that the Internal Revenue Service was collecting more than 40 percent of earnings, leaving Bloostein unable to...