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Could higher minimum wages help casual dining?

This post is part of the On the Margin blog. Originally posted by Nation’s Restaurant News

Casual dining is still struggling, and that’s especially true for the bar-and-grill segment that dominated the sector for so long, as the 4.1-percent decline in same-store sales at Chili’s last quarter demonstrated.

Could higher minimum wages change [...]

How To Reduce Food Waste In Your Kitchen

BY JOSEPH LOMELI published on Restaurant Magazine

There are many ways to mange and control your bottom line, and some may come from overlooked areas. Food waste in kitchens has become a growing concern for restaurant owners so much that it ranks ninth among the top 20 food trends on the National Restaurant [...]

How to hook top talent

View original article from National Restaurant Association.

Reel in good talent from the labor pool with these steps:

1. Identify what’s a “good catch.” Start by determining what skills and traits are essential. If your restaurant has a set of core values or a mission statement, use that to guide you. [...]

The power of promoting from within

View original article from the National Restaurant Association.

When Elana “Lani” Hobson was a part-time fry cook at Jack in the Box in 1977, she never dreamed of rising to senior vice president of operations. Through the years, Hobson climbed the ranks, first within a Northern California unit, then to district [...]

Experts share food safety best practices to keep restaurants, customers safe

Restaurant food safety practices and procedures are no longer just the realm of supply chain executives or back-of-the-house employees. Learn tactics from the experts to help keep your restaurant and customers safe in this article from RestaurantNews.com written by Sarah E. Lockyer.

Food safety has become top of mind for consumers, and [...]

To control food costs, start at the cook line

The cook line is, perhaps, the most volatile area for controlling food cost. Whereas theft can occur anywhere, and vendor prices and proper preparation practices certainly can have an equally negative effect on food cost, it usually is on the cook line that many restaurants lose their profits. Common issues include incorrect portioning, [...]

What are common green practices at restaurants?

A substantial number of operators are practicing sustainability, new National Restaurant Association research shows. According to the NRA’s new survey, restaurants are interested in implementing environmental practices into their plans.

Conducted earlier this year among 1,000 fullservice and quickservice operators, the survey found that nearly three quarters of operators recycled used fryer oil, [...]

For restaurants, the high cost of doing business is food

The rising costs of coffee and protein-based foods, including bacon, eggs, ham and beef, are creating concern among industry experts and chains specializing in the breakfast day part who say the prices, historically, are higher than ever before, reports a recent news article from the National Restaurant Association.

Food cost pressures are building, [...]

3 tips to choose the right energy-efficient equipment for you

In this article from the National Restaurant Association, learn how to save money in the long run by investing in energy-efficient appliances and equipment. While they might cost more at the start, they can help you achieve your sustainability goals, says Richard Young, education director, Food Service Technology Center.

“Efficiency is saving you [...]