Modern Restaurant Management
AUGUST 31, 2020
DC Circuit Upholds NLRB Actions Against Tyson Subsidiary : On July 24, the Court of Appeals for the District of Columbia agreed with the National Labor Relations Board that AdvancePierre Foods, Inc, a wholly owned subsidiary of Tyson Foods, committed unfair labor practices regarding the unionization of employees.
Modern Restaurant Management
DECEMBER 28, 2023
A drive to create better working conditions and benefits for industry employees. Restaurant operators are focused on cost control and need easy-to-use technology for a better employee experience and more significant data-driven insights. To read the full James Beard Foundation 2023 Annual Industry Report, click here.
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Modern Restaurant Management
JANUARY 8, 2021
Businesses with fewer than 300 employees are eligible for a maximum of $2 million in loans. ” “Just cause” is defined as “demonstrated misconduct or poor performance,” but the law provides that employees may also be terminated for “bona fide economic reasons.”
Modern Restaurant Management
DECEMBER 16, 2019
Finding and retaining employees remain among the biggest obstacles operators struggle with. Additionally, turnover rates for restaurant employees and managers continue to be at all-time highs. It seems the industry has reached its ceiling in terms of hourly employee turnover and is now moderating. Go with a Restaurant Gift Card.
EATER
JULY 6, 2022
Eighteen former workers at the Stone Barns Center for Food & Agriculture allege dysfunction in the livestock program at America’s most famous regenerative farm “This isn’t a joke,” police told the Daily Voice , a hyperlocal news site in Westchester County, New York, on August 30, 2018. “We
Aaron Allen & Associates
FEBRUARY 4, 2020
Traditional Cost-Cutting Isn’t Cutting It Any More The low-hanging fruit has already been harvested across many restaurant systems (think reducing food waste, cutting labor hours, etc.), so implementing other purely cost-cutting strategies would lead to cutting bone and ultimately undermining both the guest and employee experience.
EATER
SEPTEMBER 16, 2021
Pandemic-related materials, food, and labor shortages make running an independent restaurant near-impossible. At its start, the pandemic brought us images of vast trenches of rotting onions, piles of abandoned produce, and lakes of wasted milk, dumped by farmers who no longer had restaurants to buy their products. And it sucks.”.
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