Aug 29, 2018 | NRCP in the news
The New York Times – By Rachel Abrams and Robert Gebeloff A quarter-century ago, there were 56 teenagers in the labor force for every “limited service” restaurant — that is, the kind where you order at the counter. Today, there are fewer than half as many, which...
Aug 22, 2018 | Labor Management
Restaurant operators are faced with margin pressures unlike any ever experienced. Food costs and Labor costs constitute a majority of the restaurant cost structure usually in excess of 60% of revenues. Experienced operators have weathered commodity challenges from...
Aug 22, 2018 | Labor Management
Labor is a key driver to guest satisfaction and is the largest single cost in the restaurant industry. These two factors appear to put guests and owners in opposite corners and create challenges that unit-level managers experience day in and day out. Standing between...
