When it comes to your restaurant tech stack, Edge Computing may not be your first concern. But understanding the power this new computing model can have on POS stability, POS scalability, and future innovation is critical.
How Edge Computing is Revolutionizing Restaurant Tech Read More »
Episode Summary Deskless workers make up a significant percentage of the global workforce. 110 million Americans do not sit at a desk all day; and the restaurant industry comprises 14 million workers, a huge percentage of that. Employers often “forget” their desk-less workers and focus more on their office employees. Employee Training has been a
The New Way to do Employee Training – Rachael Nemeth Read More »
Episode Summary When unexpected medical crises arise, restaurant workers have limited financial options and resources. That’s where CORE — Children of Restaurant Employees — comes in. CORE helps restaurant employees with children by providing financial support, through grants, when they face a medical crisis, death, or natural disaster. In this episode of the Restaurants Reinvented
How to Support Restaurant Employees in Need – Sheila Bennett Read More »
In this episode of Restaurants Reinvented, we have the pleasure of hearing from Milena Regos, the Founder, Creator, and Chief Wellbeing Officer of Unhustle. Milena and our host Jen Kern discuss the challenges companies — including those in the restaurant industry — face today, such as labor shortages caused by burnout and overall employee dissatisfaction. In addition, they discuss burnout prevention and the steps companies must take to attract and retain employees.
How to Prevent Employee Burnout with Milena Regos of Unhustle Read More »
In the fourth episode in our series focused on the current restaurant labor challenges, Jen sits with Jim Taylor of BenchmarkSixty to discuss why restaurants should instead look at employee productivity when evaluating labor costs.
The Straight Talk Employees Want- Newton Hoang Read More »
In the fourth episode in our series focused on the current restaurant labor challenges, Jen sits with Jim Taylor of BenchmarkSixty to discuss why restaurants should instead look at employee productivity when evaluating labor costs.
Who Comes First: The Employee or Guest? – Lauren Fernandez Read More »
In the fourth episode in our series focused on the current restaurant labor challenges, Jen sits with Jim Taylor of BenchmarkSixty to discuss why restaurants should instead look at employee productivity when evaluating labor costs.
Labor Series: A Labor Equation that Makes Better Dollars & Sense – Jim Taylor Read More »
In the third episode in our series focused on the labor challenges restaurants are facing, Jen talks with Donald Burns, The Restaurant Coach, to learn more about why self-care and empathetic leadership are so pivotal to improving restaurant cultures and teams
Labor Series: What’s Self-Care Got to Do With It? – Donald Burns Read More »
In the second episode of our series focused on the labor challenges in restaurants, Jen sits with Amir Mostafavi of South Block Juice. Together they discuss the unique initiatives he’s put in place to develop an extremely positive company culture, such as employee profit-sharing & giving back to local food banks!
Labor Series: We’re In The People Business – Amir Mostafavi Read More »
