Bloomberg: What Gets Stolen From Restaurants? Everything

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Bloomberg: What Gets Stolen From Restaurants? Everything

by Kate Krader

Since time immemorial, silverware has found a way to walk out of dining rooms. But the golden age of modern restaurant theft occurred in the early 2000s. Tha

Ghosting

Why Ghosting Is More Harmful Than We Thought

KEY POINTS

1. Ghosting is a common rejection strategy in professional and personal situations, because most people fear saying no.
2. Ghosting doesn't hurt feelings more than outright rejection, but it causes di
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Tips and wages

Labor department sets limits on use of tip credit for server side work

The U.S. Labor Department on Thursday Read More

Help Wanted - robots?

Restaurants prep for long-term labor crunch by turning to robots to work the fryer, shuttle food to tables-

KEY POINTS
Restaurants and ghost kitchen companies are testing out different robotic and automated technology solutions to speed up service and solve for ongoing labor c

THE FOOD PROFESSIONAL’S GUIDE TO RESTAURANT SAFETY AND CLEANLINESS

The Food Professional’s Guide to Restaurant Safety and Cleanliness is a program from The Culinary Institute of America to educate culinary professionals and restaurant managers about food safety and safe service.

Course 1: Food Safety in the Modern Professional Kitchen is catered to food

SHORTER MENUS BRING NEW KITCHEN EFFICIENCIES

Robots and artificial technology may have generated more hype, but the technology that truly transformed restaurant kitchens during the pandemic may well be the rectangle of touch-sensitive glass that fronts a smartphone. And operators say the impact is likely to shape back-of-house operations lo

POTBELLY IS GETTING ‘SCIENTIFIC’ ABOUT LABOR

Potbelly Sandwich Shop CEO Bob Wright said the fast-casual chain is getting “scientific” about labor.

Those moves include hiring a new chief people officer who’ll work closely with the operations team, an hour-based labor guide and redeployment strategies during peak hours, Wright to