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What Restaurants Need to Know about Predictive Scheduling

Though many hourly employees choose to work in foodservice because they need more flexible schedules than they can find in other fields, this same flexibility has also put strain on workers. Many common practices in restaurants, such as short notice of shifts, on-call scheduling, sending employees home when they are scheduled, and scheduling closing shifts followed by opening shifts, can make it difficult for employees to plan their budgets and schedule childcare or transportation, all of which can lead to increased stress.

The Secret to Selling Ethnic Dishes

Consumers have come to expect bold flavors and ethnically inspired dishes on virtually all menus, despite traditional concept or daypart distinctions. Yet while many consumers want options, some have been reluctant to try unfamiliar ethnic fare, as spending $15–$20 for an unknown meal makes it riskier to try.

Meet Me at NRA Show: Jennifer Keith of Red Lobster

As director of procurement for Red Lobster, Jennifer Keith knows that good supplier relationships are critical to a restaurant’s success. That’s why the casual seafood chain’s procurement team makes it a priority to attend the annual NRA Show in Chicago.

How to Refresh Breakfast Menus in 2018

There is no question that breakfast is a consumer favorite. The once early morning meal is now an all-day staple throughout the industry, and even concepts that are only offering breakfast within its traditional daypart are seeing growth.

Meet Me at NRA Show: Karen Williams, VP of Operations Services at Applebee's

For Karen Williams, vice president of operations services at Applebee’s, the annual NRA Show in Chicago is an opportunity to see what the future of the restaurant industry holds.“The biggest reason I go to NRA Show is to get steeped in what’s new and emerging in the restaurant industry,” she says.

Why Boosting Visual Appeal Drives Guest Loyalty

Restaurants leaders know that they live and die by whether or not guests enjoy their food, but great flavor alone is not enough to keep guests coming back for more. Menus must appeal to diners, but customers must also feel comfortable in the physical space of a restaurant if they will return.

Boost Your Beverage Program for 2018

Beverage programs offer restaurants some of the highest profit margins in the industry and can be a key factor in where customers decide to eat. Coca-Cola’s 2016 “Away From Home Beverage Landscape Study” found that consumers actually choose which restaurants they frequent based on beverage selections 45 percent of the time.