Open for Business

MAY 11, 2023

The restaurant industry collectively prides itself on making it nice for people from all walks of life. But behind the scenes, accessing and achieving diversity, equity, and inclusion (DEI) has been more elusive for the people who work in restaurants. The goal is equal hospitality for all guests. Why does DEI matter?

Recruiting 78

Recruiting Training Workshop Back of House 78

Modern Restaurant Management

SEPTEMBER 14, 2021

TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more. Greg Fuchs serves as the Senior Facilities Manager for Applebee’s, MOD Pizza, Del Taco, Olga’s Kitchen and Wendy’s restaurants in the TSFR portfolio.

Food 162

Food Tip Distribution Guest Recovery Food Safety 162

Open for Business

OCTOBER 12, 2022

A restaurant menu is key to bringing guests in and keeping them around. A good menu stays true to a restaurants’ concept and maximizes profit. Not every restaurant will build a menu the same way. The key is to figure out what option works best for your restaurant. Your menu, above all, should represent your restaurant.

Menu 78

Menu Dietary Restrictions Seasonal Menu Design 78

Touch Bistro

APRIL 7, 2021

Seasoned restaurateurs understand the importance of tracking their restaurant turnover rate. That’s because the restaurant industry is notorious for high employee turnover. In fact, the restaurant staff turnover rate reached a high of 75% in 2019 – the highest of any industry. What Does Restaurant Turnover Rate Mean?

Employee Relations 52

Employee Relations Hiring Seasonal Menu POS 52