Complete Collection of Operations Articles
- Catering to Change - Consumers are socializing at home more than in previous years, and quick serves can benefit from meeting them there. [Issue # 134]
- Finding the Balance - Increasing menu prices remains the easiest way for quick serves to recoup losses in a sagging economy but risks customer loyalty. [Issue # 134]
- Vetting E-Verify - Quick-serve operators should delay using the work-eligibility technology E-Verify until federally mandated. [Issue # 133]
- Back Talk - Social-media networks provide quick-serves an opportunity to hear from their customers—and give them what they want. [Issue # 133]
- Labeling the Future - New legislation will require nutritional labeling on chain menuboards. But is it feasible? [Issue # 132]
- Burn Notice - Assuring your operation is protected from fires can rescue your business from potential accidents. [Issue # 132]
- Stability Control - Making sure your supply chain is stable during shaky economic times is crucial to your operations’ success. [Issue # 131]
- The Credit Thaw - Companies looking to grow during the recession were running into a frozen credit market, but that might finally be changing. [Issue # 131]
- The Case for an Intern - As the economy sours, college interns are a cheap source of labor and brand enthusiasm. [Issue # 130]
- Free for All - A wealth of new free food promotions seems to be paying big dividends for quick-serve operators. [Issue # 130]
- Streamlined Schedules - New technologies can take the pain out of scheduling your employees’ shifts. [Issue # 129]
- Recall Ready - It’s becoming easier for operators to accomplish the challenging but essential task of staying on top of food recalls. [Issue # 129]
- Minority Report - Many of today’s franchises are attracting Hispanic operators in large numbers. [Issue # 128]
- The Price of Credit - Weighing the costs of credit card processing fees against the business you might lose by accepting only cash. [Issue # 128]
- The In-Store Strategy - Oftentimes, in-store marketing is the last opportunity to influence consumers and a good way to boost the bottom line during a slowdown. [Issue # 127]
- Stolen Assets - Employee theft robs you of more than money. Teamwork suffers when crew members can’t be trusted. [Issue # 127]
- Tried and True - Research is critical to knowing which green certifications are worth the effort. [Issue # 126]
- Saving Green - Two new energy-monitoring technologies promise a more efficient restaurant and a more affordable energy bill. [Issue # 126]
- Upgrade Your Staff - Tough economic times have made a better workforce available to employers. The trick is keeping them. [Issue # 125]
- Runway Restaurants - Fresh, local food preferences give street-side operators a ticket into the airport. [Issue # 125]
