Much has changed since John Baldino entered the restaurant HR game 24 years ago.
One of the largest labor sectors in the U.S., the restaurant industry, has nearly half of its workers living under the income threshold required for a family to make ends meet, among many terrible working conditions, according to a new report.
The National Restaurant Association announced a new alliance with business-advocate Job Creators Network (JCN) in an effort to provide entrepreneurs and business leaders in the industry with the tools they need to educate restaurant employees about the public policy issues that directl
The iTEP, or International Test of English Proficiency, is a new test aims to evaluate the job-related English skills of employees or potential hires in the hospitality industry. The iTEP is a line of exams used by more than 500 U.S. schools for international admissions purposes.
Restaurants are a minefield for slip and fall accidents, and most of these occur in the back of the house, or the kitchen area.
International Culinary Center, the cooking school with locations in New York, California, and Italy, has launched an Advanced Chef Training slate of courses to help today's professionals hone their skills.
The Research Chefs Association (RCA) announces its newest certified Culinology undergraduate degree program at Drexel University in Philadelphia.
Opening a full-service restaurant in a major metropolitan area delivers a different set of challenges than opening one in a smaller city or rural area.
The restaurant industry is hiring an estimated 508,000 seasonal employees this summer, according to projections from the National Restaurant Association, marking the se
Restaurants are expected to add a record amount of jobs this summer season, the result of the improving economy combined with consumers’ pent-up demand for the restaurant experience, predicts the National Restaurant Association.