Voice of the Restaurant Industry®
Human Resources (71)
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Negotiating Terms of a New LeaseThis isn't a big deal for a public chain with 100+ restaurants. They have a big balance sheet and take no personal risk. They staff out sit… Started by Michael L. AtkinsonLatest Reply |
The Talent Pool Is Getting DeepA coworker/friend of mine just applied for a server position at a number of San Francisco restaurants. The response she received from sever… Started by Michael Biesemeyer: Your FohBroLatest Reply |
Study Finds Differences in Tips by Black, White Restaurant Patrons (NPR 7.11.09)In light of the recent elevation in the awareness of race relations in the USA, I thought this article was thought provoking. It was publis… Started by Paul PazLatest Reply |
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Negotiating Terms of a New LeaseThis isn't a big deal for a public chain with 100+ restaurants. They have a big balance sheet and take no personal risk. They staff out sit… Started by Michael L. Atkinson |
8 |
May 11 Reply by Allan Marquardt |
The Talent Pool Is Getting DeepA coworker/friend of mine just applied for a server position at a number of San Francisco restaurants. The response she received from sever… Started by Michael Biesemeyer: Your FohBro |
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Apr 21 Reply by Giuseppe De Carlo |
% of Bar Sales as wagesI have a bartender friend who is assisting in opening a new bistro. He is one of the best bartenders I know and has a good understanding of… Started by Paul Paz |
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Mar 30 Reply by Paul Paz |
Web Based Scheduling QuestionI came across a simple, intuitive, and cost effective web based scheduling program last week and I was curious as to how many of you would… Started by Doug Murless |
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Jan 29 Reply by Bill Tobin |
What is the best method / technique/way to provide incentive and the best way to measure it effeciently ?What is the best method / technique/way to provide incentive and the best way to measure it effeciently ?Hi, What is the best method / tech… Started by sohrab |
0 | Dec. 30, 2009 |
FohBoh Opposes Card-Check Legislation. Do you?This is a hot topic and getting hotter. It is a key issue in the next election for the foodservice industry, so let's discuss it. If uni… Started by FohBoh |
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Dec. 23, 2009 Reply by Paul Paz |
Hring projections for 2010Based on recent conversations with members of KleimanHR.com and the results of a survey we just completed for Convenience Store Decisions m… Started by Mel Kleiman |
0 | Dec. 23, 2009 |
Dine & Dash: Is it legal to make waiters pay for them?The article below notes the increase in "dine & dash" incidents in food service as a result of the poor economy. Restaurants are trying… Started by Paul Paz |
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Dec. 22, 2009 Reply by Paul Green |
Burger Chain's Health-Care RecipeFrom the Wall St. Journal Paying More for Insurance Cuts Turnover, Boosts Sales and Productivity By SARAH E. NEEDLEMAN Four years ago,… Started by Howard Appell |
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Sep. 24, 2009 Reply by Galen R. Kling |
How Should A Restaurant Deal With Payroll Costs?There may definitely be some places where labor costs can be reduced, such as cutting back employee hours or eliminating underperforming st… Started by Caribou |
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Sep. 9, 2009 Reply by Richard Allen |
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