Are you noticing your staff looking exhausted or disengaged during their shifts? Employee burnout has become a common problem in the restaurant industry, known for its long hours, tight deadlines, and high-pressure environment. In fact, studies show that foodservice workers report some of the highest levels of burnout among all Read more…
A well-written employee dress code policy does more than just help a restaurant look polished. In the U.S. food service environment, it intersects with: Food safety (avoiding contamination, cross‐contamination, hazards) Health and hygiene regulation (local health codes, food handler rules) Brand image and consistency (how customers perceive you) Staff safety Read more…
Frontline employees are the heart of every restaurant. From servers who greet guests to line cooks preparing orders and managers keeping operations running smoothly, staff performance directly impacts customer satisfaction, sales, and long-term brand reputation. Traditional training methods like binders, classroom sessions, or shadowing often fall short. They take staff Read more…
In restaurants, frontline employees are the brand. They’re the ones greeting guests, taking orders, preparing meals, and keeping service moving. When they perform well, the customer experience is seamless: guests leave satisfied, spend more, and return. When training falls short, small mistakes snowball into delays, unhappy customers, or compliance issues Read more…
Employee engagement isn’t just an HR metric; it’s a frontline performance driver. In food service, where margins are thin and high turnover, engaged employees are the difference between a smooth shift and constant firefighting. They stay longer, deliver better customer experiences, and bring energy that lifts team performance. For restaurant Read more…
When a guest steps into your restaurant, the server is their first personal connection. From guiding guests through the menu to anticipating needs, the server helps weave together the entire dining experience. That level of excellence doesn’t happen by accident. It requires a well-structured server training manual and a consistent Read more…
Running a restaurant today isn’t just about food quality or fast service; it’s about building a team that shows up, performs consistently, and genuinely wants to be there. And that all starts with smart, scalable restaurant HR policies. If you’re already operating a restaurant business, you’ve likely felt the real Read more…
Most restaurant handbooks gather dust, jeopardizing restaurant management and success. They’re written once, copied from a generic template, and forgotten, until something goes wrong. But in today’s high-churn, high-pressure hospitality world, a smart employee handbook isn’t just paperwork from HR. It’s your frontline operating manual. It sets the tone for Read more…
Your restaurant’s hourly employees punch in and out across every shift. With automatic punch rounding in place, often using the 7-minute rule or rounding to the nearest quarter hour, you may assume compliance. But without a clear understanding of labor laws around clocking in and out, time rounding practices, and Read more…
When you step into a busy bar, all eyes are usually on the bartenders crafting signature cocktails and serving up drinks with flair. However, behind every smooth-running bar is an unsung hero—the barback, whose role is indispensable in the hospitality industry. A barback’s job plays a crucial role in keeping Read more…