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10 steps to avoid employee lawsuits

Source: Hans Nilges  Small business owners often expose themselves to employee legal action simply through lack of awareness about federal, state and local labor regulations. Restaurant operators can help reduce the likelihood of a lawsuit by proactively establishing consistent, legally sound employment practices. Before developing those practices, consider the following steps:

50 Great Ideas

Restaurant Business Magazine's top 50 Great Ideas we've seen from the restaurant industry.

50 Great Ideas

Restaurant Business Magazine's top 50 Great Ideas we've seen from the restaurant industry.

Sensible Social Media Checklist for Business v3.0

If you find yourself stumped at the prospect of using social media marketing to promote your business, our simple guide can help. Follow these easy suggestions to create a consistent social media internet marketing presence on multiple channels.

17 killer Facebook post ideas for small business owners that WILL work

In a rut when it comes to knowing what to post on Facebook? You are not alone. I have seen many small businesses owners get hung up on posting the same types of content over and over again…whether they are working or not. 

What's Hot 2015 Culinary Forecast

The National Restaurant Association's annual culinary report forecasts menu trends in 2015. Watch this video for predictions.

What's Hot 2015 Culinary Forecast

The National Restaurant Association's annual culinary report forecasts menu trends in 2015. Watch this video for predictions.

 

Pork prices down, but chicken flies high

Restaurateurs can expect some relief in the price of pork as producers increase supply, but the cost of poultry should remain high due to increased demand, industry experts say.

How to keep restaurant employee turnover in check

Turnover is likely to increase as the economy improves. A simple dialog can improve retention. Once the recession ended in the spring of 2009, the hospitality sector began to see a slow recovery. While everyone welcomed the end of the recession, a trend toward declining turnover rates at restaurants reversed, increasing from 56.6 percent in 2010 to 62.6 percent in 2013.

Does Face Time Between Chefs and Diners Lead to Better Food?

One study by the Harvard Business School says yes. Open kitchens and chef's counters in restaurants happen to be on-trend at the moment, but they may have more than just an aesthetic value: A new study published in the Harvard Business Review reports that chefs make better food when they can physically see their diners.

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