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These are the most significant words of advice I ever received. I have carried this mantra with me for more than fifty-years, a roadmap to not just success but a model that allows hard working people to sleep at night. It’s a simple directive – no matter what you do, what task you are required to perform, how much you get paid to do it, or who you do it for – approach every task with the same level of commitment to doing it the best you can.
For restaurants like Ursula and Provincetown Brewing, doing business means supporting fellow queer service workers and vendors When Eric See was building the new location of Ursula , his hit New Mexican-inspired spot in Brooklyn, he wanted to make it queer. For many restaurants, even those staffed and frequented by queer people, queerness can turn into an afterthought, something that happens to a restaurant later.
Restaurant insurance is complicated. Just as owners have to play many roles in management, marketing, and menus, their insurance has to protect their finances, patrons, and employees. And who has the time to read a 100-page insurance policy? According to a recent survey by Wakefield Research, 90 percent of business respondents said they lack confidence that their business is adequately insured.
The burger giant, which has been a marketing force in recent years, reached “billions” with the promotion, thanks to a “genius” viral social media trend that took the company by surprise.
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By Indiana Lee, Contributor Though your restaurant should have good food and a unique atmosphere, if your front-of-house (FoH) staff is not functioning and they’re unhappy at work, your patronage could suffer. All it takes is one waiter or bartender to have a bad day and show it in front of the customers to create a bad impression. As a restaurant owner, you’ve likely learned how to make your team happier and more productive through training and monetary raises, but there’s more to the story.
With restaurants being one of the top employers of underaged workers, learn four ways to use Crunchtime to maintain compliance with minor laws this summer.
How many times have we heard our mums’ rattle on about not wasting food? “Think of all the poor starving children in Africa” mine would repeat daily! Nowadays when looking in the mirror, perhaps I shouldn’t have obeyed However the fact remains that waste is the scourge of the 21st century. Not only does it harm the environment, but as a restaurateur it can seriously impact your bottom line.
How many times have we heard our mums’ rattle on about not wasting food? “Think of all the poor starving children in Africa” mine would repeat daily! Nowadays when looking in the mirror, perhaps I shouldn’t have obeyed However the fact remains that waste is the scourge of the 21st century. Not only does it harm the environment, but as a restaurateur it can seriously impact your bottom line.
The executive chef at the University Center in Chicago is featured in this ongoing video series that features a signature menu item prepared in his cafeteria kitchen.
With restaurants being one of the top employers of underaged workers, learn four ways to use Crunchtime to maintain compliance with minor laws this summer.
The startup shares a founder with Miso Robotics and is positioning to collaborate with restaurant brands that want to bring "smaller-risk" automation that is specific to their needs.
Don't know how our industry is doing? Could be because the statistics are a little confusing. National Restaurant Association came out with a statistic that says restaurants are back to normal. Here we explore that statistic and the few other stats that are telling the story of what's going on in our industry. Statistics are useful when you have a series of stats that can tell a range of information.
Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
The Bottom Line: Burger King’s struggles last year were emblematic of the chain’s long history. The brand under Tom Curtis suggests things are turning around. But the biggest challenge is to keep it going.
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Working Lunch: The SEIU was successful in recreating the 1920s-era Industrial Wage Commission, with the power to set pay within industries with a large portion of low-wage earners.
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