National Restaurant Association
- Aug 31, 2016
Get New Tools to Prevent Food borne Illness Outbreaks
We're promoting best practices throughout National Food Safety Month to help restaurants understand and combat food borne illness. “Food safety and security are top priorities for America’s 1 million restaurants,” says Sherman Brown, senior vice president of the National Restaurant Association's ServSafe food safety certification and training program. This year’s campaign, “Notorious Virus,” will focus on the leading causes of rhinovirus and hepatitis A. Throughout September,
Buzztime.
- Aug 31, 2016
How to Make Your Restaurant Staff Feel Like a Team
The servers, cooks, hosts, and bussers you hire are more than just employees…they’re the heart of your restaurant. Your staff can make or break your restaurant. If they’re happy and good at their jobs, they can attract customers and make your restaurant a place that diners want to come back to again and again. But if your employees are disgruntled and surly, your restaurant doesn’t have much of a chance to survive. So how do you make sure your staff attracts customers instead
ChooseRestaurants.org.
- Aug 30, 2016
Food for Thought… and Career Success
New Research Highlights Advantages of First Job Being in Food Service Industry Consider this: one in three Americans gain their first work experience in a restaurant and three fourths of restaurant employees believe they have the opportunity for career advancement in the industry. The Who Works in the U.S. Restaurant Industry report by the National Restaurant Association Educational Foundation shows that first jobs in the restaurant sector help people learn and develop crucia
by Shelly Whitehead
- Aug 30, 2016
6 tips to get the most from your restaurant signage (Part 2)
Graphics and signage can make a significant difference to a restaurant’s connection with its customers as we described in Part 1 of this series. To that end then, the following advice — culled from experts at Speedpro Imaging and researchers at the University of Cincinnati in their report for the Signage Foundation — can be used to evaluate the effectiveness of a restaurant's use of graphics and then ascertain what works, as well as what might need improvement. The first step
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