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Workforce

The cost of hiring online

 By Chuck Green on Apr. 15, 2015

Virtual job postings may seem like a savings, but only when matched with the right positions.

Study finds pent-up demand for mobile-payment options

 May 05, 2015

The research shows a large gap between the use of phones to pay bills in the full-service sector and the desire by consumers to have that ability.

We've changed our menu

By Restaurant Business Staff on Oct. 02, 2013

Check out the top 10 changes on our new website.

Dickey’s Barbecue Pit puts the "E-" in team

By Peter Romeo on Apr. 23, 2014

Keeping a franchise system focused on the same priorities can be a challenge, especially when the chain is expanding at a dizzying clip, says Dickey’s Barbecue Pit President and CEO Roland Dickey Jr.

Technology

Tablet or conventional POS?

By Sara Rush Wirth on Dec. 17, 2014

It’s the October 2015 deadline to have EMV-enabled devices—the expected date for a shift in fraud liability—that’s driving the need to update.

Technology

Wendy’s takes ordering next-level

By Sara Rush Wirth on Apr. 01, 2015

As a one-upmanship to the ordering capabilities Taco Bell and Chick-fil-A added to their mobile apps last quarter, Wendy’s is testing a beacon-based version of its app.

Technology

The modern service challenge

By Kate Leahy on Apr. 20, 2015

How restaurants are delivering high-touch service in a high-tech, self-serve world.

Leadership

Saladworks' social media strategy

By Sara Rush Wirth on Jan. 17, 2014

When Donaberger first started at Saladworks, the Conshohocken, Pa.-based chain had 10,000 Facebook fans and 1,000 Twitter followers. In the span of just over a year, he has more than doubled its Facebook fans to 26,000 and quadrupled Twitter followers to more than 4,000.

Technology

5 trends to buzz about at FSTEC

By Robert Grimes on Sep. 20, 2014

Fall is the time for companies to plan next year’s technology initiatives and the budgets that support them.

Inside Headquarters Beercade

By Sara Rush Wirth on Jan. 02, 2015

Arcade bars are popping up in cities all over, but at Headquarters, co-owner Brian Galati says the games are secondary, with the 12,000-square-foot concept’s menu and eclectic vibe leading the charge.

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