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

Now hiring: How the labor shortage is squeezing full-service restaurants

Foodservice workers burnt out by the segment's recent instability are leaving for other industries or living on high unemployment benefits, sparking a staffing crisis as dining rooms open.

This is the first in a three-part series discussing the current labor shortage hitting the restaur

Report: 76% of restaurant workers plan to leave jobs over low wages, tips

Dive Brief:
The top three reasons restaurant workers are leaving their jobs are low wages and tips (76%), COVID-19 safety concerns (55%) and concerns over hospitality and harassment from customers (39%), according to a One Fair Wage report released on Wednesday.
The report revealed 78% of

Plenty of New Startup Restaurants Opening Around the Country

(RestaurantNews.com) Flhip.com has released its latest restaurant openings report, providing restaurant vendors with a sampling of fresh sales and marketing leads that can be found on their website.

Flhip provides regularly updated lead lists, allowing vendors to check for updates at any

Viewpoint: 5 tips for navigating the challenging labor market

Penn Station East Coast Subs president Craig Dunaway shares his advice, In February 2020, the unemployment rate in the U.S. was a paltry 2.5%. Fast forward to May 2021, and we have experienced an increase of almost 250% — or a 6% national unemployment rate. You would assume that