A well-trained and welcoming staff is crucial to a positive restaurant experience. Investing time and effort in the hiring process can produce premium hires and fewer staffing issues. Here are some key tips for restaurant operators gleaned from years of experience and research in the foodservice industry. (QSR)
Read MoreJust six weeks into her new role as CMO of Kentucky Fried Chicken, Andrea Zahumensky is hitting the market Sunday with her first big campaign launch for the quick-serve restaurant’s new Smoky Mountain BBQ flavor. Zahumensky, who joined KFC from Procter & Gamble, where she was brand director for baby care products in North America, is focused on keeping the momentum high from the major brand revamp the fast-food chain started in 2014, when it brought back the Colonel as its mascot played by a rotating cast of comedians. The new campaign will air with a surprise new Colonel across TV, radio and digital. (AdExchanger)
Read MoreLAS VEGAS – The union representing tens of thousands of hotel workers in Las Vegas will ask casino-resort operators to give every housekeeper a “panic button” as it begins negotiating new contracts amid the #MeToo movement against sexual misconduct. Leaders of the Culinary Union will bring the request to the bargaining table next month on behalf of the more than 14,000 housekeepers who work on the Las Vegas Strip and the destination’s downtown area. (CBS News)
Read MoreThe NRN Power List is the definitive list of industry leaders who are not only setting trends today, but also shaping them for tomorrow. Share your thoughts on Facebook, LinkedIn and Twitter using #NRNPowerList. (Nation’s Restaurant News)
Read MoreDelivery programs remain fraught with potential problems for individual and smaller multi-unit restaurants, but those brands are cracking the code and finding success, participants in a panel at the Greater Dallas Restaurant Association annual meeting said Tuesday. Successful delivery programs rely on vigilance of the restaurants’ online menus and pricing, effective management of delivery-service orders and workers and an attention to the details of contracts that are negotiated, the panelists said. (Nation’s Restaurant News)
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