“Employee commitment directly impacts brand perception, customer loyalty – and, ultimately, revenue. Research has shown that 70% of customers’ feelings about a brand can be traced to their …more

To ensure that the kitchen staff is well fed before service, Per Se, New York, NY, instituted a “buddy system” where the dining room team makes two plates from the family meal line – one for themselves and one for a colleague …more

To find qualified managers, some reach out to “friends and family” – looking within their ranks, rewarding employees for referrals, and asking colleagues: …more

Managing restaurant waste has evolved from simply hauling it to landfills (typically at great expense) to diverting some of it to recycling/composting – and to reducing the amount to begin with. A welcome awareness, …more

Operators are finding that Web-based scheduling systems save time, increase efficiency, and improve communication between staff and management. Via 24/7 access, employees can propose swaps, …more

Half and smaller portions are showing up on restaurant menus around the USA, gaining popularity with diners who desire more choices. Some want to eat/spend/waste less, and some want a chance to sample more dishes. …more