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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
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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
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
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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
(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
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
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