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operations

Rack 'em up

 By Bill Main on May 22, 2002

It's traditional for waiters and waitresses to share a portion of their tips with bussers or other "service helpers." But is it mandatory? Who gets the money? Who makes the decision? What are the rules?

Consumer Trends

Millennials' chain rankings pack some surprises

 May 11, 2012

Which restaurant chains are valued most by Millennials for the brands’ social-responsibility efforts? Here’s a hint: Don’t waste a guess on Chipotle or Starbucks.

The third degree

By Bill Main on Aug. 12, 2003

We've talked before about using cage-rattling interview questions to get below the surface when face to face with job candidates. But just because you have some fancy tricks up your sleeve doesn't mean that you can forego more fundamental interview questions.

Pro*Act Launches New Sustainability Initiative

By Restaurant Business Staff on Oct. 02, 2012

MONTEREY, CA (October 2, 2012)—Greener Fields Together, an industrywide sustainability and local produce initiative, has been officially launched.Greener...

Sysco's FreshPoint to Acquire Overton Distributors

By Restaurant Business Staff on Feb. 13, 2004

HOUSTON - The FreshPoint produce subsidiary of Sysco Corp. (NYSE:SYY), the largest foodservice marketer and distributor in North America, has signed a letter...

Operations

Holding cabinets

By Restaurant Business Staff on Mar. 01, 2013

At high-volume restaurants, a holding cabinet can be a real time- and money-saver for keeping dishes warm without drying out. For smaller operations, there are countertop models, usually holding two or three pans.

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