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Attracting the Right Talent to Super-charge Performance
6 Jan
2016
Written by MRA

Attracting the Right Talent to Super-charge Performance »

Q: Recently, I've filled a few position openings that were vacant for quite some time. The people I've hired don't seem to stick around and actually do more damage than good. With the labor pool tightening, what are the best ways to attract the right talent?

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You’re invited to an event a century in the making!
22 Dec
2015
Written by MRA

You’re invited to an event a century in the making! »

Join us this year as we celebrate a Century of foodservice as we inaugurate the incoming MRA/GKCRA incoming leaders of 2016 in the birthplace of Restaurant Associations.

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Additional ServSafe® course offerings announced
17 Dec
2015
Written by MRA

Additional ServSafe® course offerings announced »

For more than 40 years, ServSafe® training programs have delivered the knowledge, leadership and protection that have earned the trust and confidence of restaurateurs and business leaders everywhere. MRA proudly announces additional ServSafe courses have been added to our schedule for 2016. In addition, on February 10 and September 14 we will offer a ServSafe Manager course taught in Spanish.

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4 points to consider before implementing tableside tech
15 Dec
2015
Written by MRA

4 points to consider before implementing tableside tech »

Any time you place technology in front of a restaurant guest, you can potentially disrupt their dining experience. If you opt to implement tableside technology, think about how you can leverage it to increase customer and employee satisfaction.

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Big players enter food delivery
14 Dec
2015
Written by MRA

Big players enter food delivery »

Food delivery service is a big thing that’s about to get even bigger. Nearly every city, in the U.S. and Canada, has several food-ordering apps and numerous existing services – like Seamless and Postmates – that specialize in quickly bringing meals from restaurant to customer. Now the big boys are moving into this lucrative business.

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A decade of food trends
14 Dec
2015
Written by MRA

A decade of food trends »

The National Restaurant Association has been surveying professional chef members of the American Culinary Federation for a decade to identify hot trends on restaurant menus. Results of the What’s Hot chef survey over time reveal that true trends keep evolving, while others are cooling off.

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Two snowmen walk into a bar …
14 Dec
2015
Written by MRA

Two snowmen walk into a bar … »

Sharpen your responsible alcohol service skills with the latest version of our "Serving it Up with ServSafe" game. Compete against your friends in timed quizzes, and earn bragging rights with our leader board.

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Missouri minimum wage won’t increase on Jan. 1, 2016
9 Dec
2015
Written by MRA

Missouri minimum wage won’t increase on Jan. 1, 2016 »

In November, the Missouri Department of Labor and Industrial Relations announced the state minimum wage will remain at $7.65 per hour for 2016. The minimum cash wage paid to employees who receive tips will remain at the present $3.825 per hour, or one-half of the minimum wage.

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Opportunities in global flavors
8 Dec
2015
Written by MRA

Opportunities in global flavors »

We looked at the over-250 dishes we have tested with consumers, representing over a dozen different countries and regions, to find the dishes that resonate with particular demographics, the dishes that consumers most want to try away-from-home and the opportunities for those in the food industry. Here’s what we found:

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Restaurant job growth firm despite tighter labor market
8 Dec
2015
Written by MRA

Restaurant job growth firm despite tighter labor market »

Although restaurants continued to expand payrolls at a steady pace in November, there are indications that the labor pool is becoming shallower. As the economy nears full employment and teen participation in the labor force remains dampened, the industry’s labor challenges are likely to intensify in the near future, according to the NRA

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