On Monday, May 21, the Supreme Court ruled that class- and collective-action waivers in employee arbitration agreements are enforceable and may prohibit employees from pursuing class- or collective-action lawsuits for workplace claims, a decision that could alter employment contracts in the restaurant industry moving forward.
Word of mouth travels fast. In fact, it’s likely there’s a conversation going on about your restaurant right now. Under the right circumstances, the conversation can go from zero to viral. Sadly, they’re usually the wrong ones.
A term like "restaurant data" can mean many different things. Restaurants, regardless of segment, generate untold amounts of data every single hour they're running. As an operator, understanding the types of technology to use to track your data might seem like a full-time responsibility, especially when your restaurant is full-service.
The best restaurateurs are good at the details: they pay attention to what ingredients go into the food, how each dish is plated and served, how much liquor is sold, and how quickly the tables turn.They need to train that same laser focus on a critical piece of paper that can spell the difference between big profits and big headaches: the lease.
Chili’s was recently inaugurated into a long list of companies that no business wants to be a part of—those that have experienced a data breach. It feels like every day another company is in the news with a breach, grabbing headlines of newspapers, and trending on social media.
As foodservice companies continue to find new markets to operate in, foreign reporting for tax purposes has grown in complexity due to an increased level of scrutiny in the last several years.U.S.-based foodservice companies with foreign subsidiaries use Form 5471 to report activity abroad on its U.
If there is one thing that doesn’t change, it’s the fact that your food prices keep going up. Sure, there are some commodities that may drop in price due to seasonality, but if you look at the prices over the entire year, odds are they ALL have gone up, year-over-year.
What's the worst part of a night out drinking with friends, family or colleagues? For most, the dreaded hangover. And while approximately 25–30 percent of consumers report to have “never been hungover,” a 2015 medical study suggests that is simply not true.
Custom features within any restaurant space can become a brand trademark used to spark interest, entice guests and create brand recognition. Restaurant operators rely on their designers, and the partnerships they bring to the table, to create a successful finished product.