Workforce Development

Original content c/o: National Restaurant Association Learn how a food-safety management system is the foundation for controlling and minimizing your operation’s risk. Making sure your employees know and understand food safety best practices is important to the health of your customers and the health of your business. Ensuring ongoing education and adherence to a food safety plan starts with a strong food-safety management system. The 2019 National Food Safety Month theme is “Controlling Risk: The Elements of a Food Safety Management System.” The campaign kicked off Sept. 1...

National Restaurant Association The Restaurant Industry Added More Than 10,000 Locations for the Third Consecutive Year. Driven by population growth and an expanding economy, the restaurant industry continued to add locations at a steady pace in 2018. According to new data from the Bureau of Labor Statistics , the restaurant industry added a net 13,817 establishments* in 2018, an increase of 2.2 percent. The 2018 expansion followed a strong net increase of 15,169 locations (+2.5 percent) in 2017, and represented the third consecutive year in which the restaurant industry grew by at least 10,...

Restaurant Business Online // By Peter Romeo Here are the teams that finished tops in the 50-state competitions , which includes a contest in both management, where the participants brainstorm a restaurant venture, and culinary skills. Management Teams develop a detailed business proposal for a new foodservice concept, looking at aspects such as points of differentiation, operational challenges, design, marketing strategies and staffing. 1st place: Ben Barber Innovation Academy (Texas) 2nd place: East Ridge High School (Florida) 3rd place: Provo High School (Utah) 4th place: Wilson Central...

Restaurant Business Online // by Peter Romeo The restaurant industry’s future leaders converged on Washington, D.C., last week to prove the business’ labor straits are the function of a short supply, not a dearth of talent, passion or dedication. No one had to tell the high school students gathered for the National ProStart Invitational—essentially a competition to find the top teenaged culinary and concept-development teams in the nation—that a life in restaurants may not be everyone’s dream. Yet it’s the rare LeBron James wannabe who practices with more...

SmartBrief // by Tricia Contreras A tight labor market, high employee turnover and millennials’ desire for flexible work schedules are driving some restaurant operators to change the way they hire and manage staffers. A growing wave of tech companies are building hiring platforms designed to make it easier for operators and workers to fill open shifts. “We’re playing with some of the app hiring, but in very linear sense,” Dine Brands Global Chief Information Officer Adrian Butler said during a panel discussion at the 2018 Restaurant Innovation Summit. “At some...