In pictures: Global restaurant execs in London: Part 1

Executives from 17 countries gathered in London for the 2017 Restaurant Franchising & Innovation Summit — Europe last week. The event, produced by Networld Media Group, provided the opportunity for more than 100 restaurant leaders to share advice, success stories and discuss how they moved on from failure.

Looking for ways to find and keep employees? NRA leaders offer insights

Given the reality of fewer young employees in the work force, the only options are to recruit more from other age groups or be more successful recruiting younger employees.

NRA applauds Trump's apprenticeship order, while critics say it's full of holes

The National Restaurant Association and its educational foundation have been pushing for more love from the feds for apprenticeships and this week they got their wishes.

Former Chipotle, McDonald's exec: 'Leadership development has evolved'

Cultivating leadership and developing oneself is key to success, according to Bobby Shaw, a veteran executive of several brands, including Chipotle and McDonald's.

How well do you mitigate risk? Learn from those who have been there

Companies face a new set of risks in today's marketplace due to new technology. The need to manage human resources remains as critical as ever.

Employee bullying claims can bury your business

It can happen under the surface of face-to-face employee interactions, but it's still brutal and even can end up in a lost life, particularly in the stressful fast food environment. It's bullying. It's increasing. And it can bury your business. So, what has your company done to protect employees and the brand itself?

Mobile Vending University helps prepare food truck owners

Mobile Vending University provides a certified course in operating a food truck in Pasco, Washington. The attendees are taught by subject matter experts in all aspects of operating a food truck.

Required restaurant allergen training: Wave of the future?

Many jurisdictions nationally may not yet have regulations mandating how restaurants can best keep customers free from allergens and other food safety threats. But restaurateurs should open their eyes to the fact that this type of on-staff expertise is fast becoming a business necessity.

Panel puts franchise marketing under the microscope

Finding the right individuals to become franchise owners requires a well -structured marketing and recruitment program. Four veterans offered their insights last week at the annual Restaurant Franchising and Innovation Summit in Dallas.

Hot Heads & Rapid Fired Pizza founder on a regional growth approach

Hot Heads Burritos founder, Ray Wiley, is on a roll again, this time with a fast pizza concept, called Rapid Fired. The chain has taken a regional approach to franchise growth, centered around Dayton, Ohio, which has turned out to be just the right place for a 180-second pizza place to call home.

DQ, Mazzio's and Rave roll out the tech to roll in the employees

At the Restaurant Franchising and Innovation Summit in Dallas this week, three big restaurant companies discussed how tech is changing the way they hire and retain employees.

4 metrics every restaurant should track

You may be running a well-structured training program for new staff in the hopes that they’ll learn quickly and become more productive, but you might be missing a critical piece in your evaluation of staff growth — the impact new staff are having on sales and profitability.

McDonald’s hits upon big dollar-saving solution to desk-less worker dilemma

When it comes to communicating with and training for the desk-less workers of food service, McDonald's may have hit upon a big dollar-saving solution with a little fellow named "Fred."

3 steps to better restaurant food safety

The focus on food safety throughout the nation's food supply chain is at all-time high. Between consumer health issues brought about by the ingestion of unsafe products, and the outbreak of diseases that impact the food supply, it's imperative that operators continue to focus on protecting the lives and health of their guests.

3 ways to navigate employee-scheduling reform

If you’re asking yourself how your industry, company and operators can get ahead of scheduling reforms, consider the following steps.

Should franchisors rethink employee training under the NLRB cloud?

Using a networked, digitally driven, consumer model for employee training can turn employees into eager directors of their own professional development without the risk imposed by the NLRB joint-ownership rules.

3 types of rewards to increase employee satisfaction

By Autumn Manning, CEO of YouEarnedIt A recent Restaurant Opportunities Centers study revealed that the lack of benefits and flexible days off is a pervasive problem for those who work in restaurants. These people are often in school, balancing a...

Part Two: A glimpse of the groundwork involved in creating a new food service sector

In part two of this series on a new food service sector that some have called "luxury QSR," the first official player in that category talks about the kind of research went into the birth of the brand and where it's headed.

4 ways to prep for overtime changes

John Waldmann, co-founder and CEO of Homebase, offers advice to help brands become compliant with the Department of Labor's overtime ruling.

Infographic: Which restaurant segment do execs want to work for?

To find out why job candidates are more attracted to certain companies and restaurant segments over others, Bristol Associates conducted a survey with a sampling of more than 170 candidates from its database of restaurant executives.

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