In the three-plus years since casual-dining guest traffic started to decline, operators have tightened their belts and cut costs to shore up their bottom lines. But with no economic relief in sight, and attempted quick fixes for eroding bottom...
WASHINGTON —A relentless dedication to hiring, developing and rewarding the right people is the way to improve employee satisfaction and reduce turnover in any economy, said recipients of the 2008...
At the ripe old age of 27, Adam Eskin already is starting a second career as a restaurateur. He had been an investment banker who traveled extensively researching private-equity opportunities in foodservice for Wexford Capital. A...
WASHINGTON —The protection of younger generations from life’s hard knocks is forcing restaurateurs and other employers to provide the tough lessons that turn new hires into capable workers, a...
NEW CITY N.Y. A Rockland County, N.Y., legislator has proposed a bill that would make the county the latest jurisdiction to require local units of chains with at least 15 stores nationwide to disclose calorie counts on menus and menu boards. ...
I’d like to amend the cliché that “everybody talks about the weather, but no one does anything about it” with the following: “Panera Bread Co. is trying its best, though.” It would be fun to write that the chain has installed...
WASHINGTON —A MUFSO debate between stand-ins for the U.S. presidential candidates proved as contentious as the actual face-offs between Barack Obama and John McCain, with the participants disagreeing...
WASHINGTON —The international economic meltdown and U.S. presidential election were never too far off the radar screen during the 49th annual Multi-Unit Foodservice Operators conference held here...
Employee productivity has never been more important than it is now for restaurant operators squeezed by high food and labor costs and tight credit. Besides proper training and efficient scheduling, another way to increase employee...
