In order to roll out new projects and menu items successfully, operations teams must partner with their L&D teams to ensure they deliver effective training. Check out this strategy guide to make sure your team is matching the needs of the modern learner.
Implementing corrective actions in your operational excellence, food safety or workplace safety programs is important to improving performance. When formulating a corrective action plan, remember to follow these 5 guidelines to write SMART Corrective Actions.
Baby boomers — who some may now refer to as older adults in the 55- to 72-year-old age range — offer restaurant brands a solution to the industry's current hiring and retention conundrum. Plus, they come to jobs with more flexibility, customer engagement skills and even stronger levels of technological capabilities
Washington state Attorney General Bob Ferguson said that eight additional corporate, "fast-food chains" will end no-poach practices nationwide, joining 15 other chains that have already agreed to the same action.
With restaurant online ordering expected to reach $365 billion by 2030, it's little wonder delivery driver is one of the hottest jobs around. But there's a problem that nobody talks about: crime on delivery drivers and the liability faced by brands and third-party providers when it happens. And it happens a lot.
In Australia, it's Yammer-time, while in Russia, QR codes are showing workers the way. KFC's approach to training technology depends entirely where you are in the world, but the end goal is the same - happier employees and more satisfied customers.
KFC has begun testing a system in the U.S. that cuts back-of-house employee training time down from four or five weeks total, to just one week, according to the brand's chief digital officer who has overseen initial deployment of the chicken chain's new voice training.
MOD Pizza CEO Scott Svenson sits down with Pizza Marketplace Editor Shelly Whitehead to provide some background on how some of society's most marginalized people have ended up making MOD one of the most successful U.S. pizza brands.
The restaurant industry and its workers are the subject of more sexual harassment claims than any other industry, according to a recent Harvard Business Review report. Still, that's just one category of workplace discrimination and harassment that QSR leaders must know, understand and address with employees.
Two facts stand out from the cases of cyclospora infection being traced so far to some McDonald's salads and Del Monte vegetable trays: The parasite hangs out in human feces and once it's on food it is nearly impossible to wash it away, according to health officials.
A national labor lawyer is calling restaurant operators' attention to recently passed tipping legislation that may make them liable for big fines if they allow managers to share in tip pools, as well as other new intricacies that open tip pooling to all non-management restaurant employees.
Sexual and other types of harassment are at the top of the heap in the daily news cycle lately, but they are problems that have long plagued every workplace, particularly restaurants. Three industry leaders tackle the hot-button issue head-on.