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4 steps to employing your next apprentice
5 Sep
2017
Written by MRA

4 steps to employing your next apprentice »

The National Restaurant Association’s Educational Foundation is working hard to create career pathways for restaurant, foodservice and hospitality employees, particularly through its new apprenticeship program. We officially launched the apprenticeship program earlier this year, after the U.S. Department of Labor’s Office of Apprenticeship awarded us a $1.8 million contract to help fund the project. We expect to enroll 450 apprentices by year-end.

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Thriving in the millennial marketplace
2 Aug
2017
Written by MRA

Thriving in the millennial marketplace »

With new millennial customers on their minds, restaurateurs are resetting the table for how they do business. Operators are looking at everything – from how they use technology to what they serve on the menu to how they can make dining out more of an experience for their guests.

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Proven pathways to promote from within
2 Aug
2017
Written by MRA

Proven pathways to promote from within »

How do you prevent top talent from jumping ship? As employees gather on-the-job training and operational knowledge, they become ideal candidates for more senior positions. Make sure those positions are within your restaurant by offering clear steps to advancement.

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As automation increases, so are jobs
7 Jun
2017
Written by MRA

As automation increases, so are jobs »

Digital ordering leads to increases in order volumes, order sizes and customization. In turn, requires extra labor for production and quality control in Panera’s kitchens. The chain’s table service also requires employees, and in Panera outlets that offer delivery, drivers have been added to the payroll.

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Economy brighter, but consumers still cautious
1 Jun
2017
Written by MRA

Economy brighter, but consumers still cautious »

During his “State of the Industry” presentation, Riehle, our senior vice president of research, told industry executives that 39 percent of Americans say they’re not dining out now as much as they’d like. That number is down from its record high of 45 percent in 2013, but is still higher than the 27 percent of consumers who shared the same thoughts before the Great Recession began in 2007.

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Ask the Expert: Five Focus Areas to Compete and Win
23 May
2017
Written by MRA

Ask the Expert: Five Focus Areas to Compete and Win »

Our restaurant has traditionally had pretty steady sales, but lately our sales have begun to flatten even with price increases. The business also seems less energized than in years past, yet the economy is growing around us. Where should I focus to get back to where we can be?

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Cyber Security for the Hospitality Industry
15 May
2017
Written by MRA

Cyber Security for the Hospitality Industry »

Keeping data safe and secure is of great concern to us and our industry. Technology innovations, often fueled by data, help restaurants streamline operations, reduce costs and bring in more guests. But with opportunity comes risk. Payment card information has always been a target, and now hackers are hungry for more. With new data sources, online criminals can target all aspects of a restaurant’s business.

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8 Facts Every Restaurateur Must Know About Card Processing
12 Apr
2017
Written by MRA

8 Facts Every Restaurateur Must Know About Card Processing »

Payment cards are a commonly used form of payment at most restaurants. If understood and managed correctly, your payment-card processing can add to greater profits with reasonable costs. Here is what you need to know about processing payments made with a card.

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Data shows the importance of foreign-born workers
14 Feb
2017
Written by MRA

Data shows the importance of foreign-born workers »

Competition for employees is also heating up in the restaurant industry. 27 percent of restaurant operators said recruiting-and-retaining employees is the single most important challenge facing their business. This was up from just 9 percent two years earlier.

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An Online Review Case to Watch
15 Jan
2017
Written by MRA

An Online Review Case to Watch »

Of course, restaurateurs have no problem with reviews based on honest, firsthand experiences. What they do have a problem with are disparaging comments posted on sites like Yelp by people who may not even have had a firsthand experience at the restaurant in question.

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