How to Combat Rising Labor Costs

While speaking with a number of different restaurant operators across the country over the last few months, we’ve noticed a collective fear: rising labor costs. Franchisees turn different shades of red as soon as topics like minimum wages, increasing insurance premiums, and talent pools are broached, and most have no idea how to tackle these…

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6 Guidelines for Training New Staff

At some point, every successful business has to hire new team members. According to the National Restaurant Association, roughly 2/3 of a restaurant’s staff overturns each year – which requires a whole lot of interviewing, hiring, and training. If you want your newbies to thrive and positively contribute to your enterprise, it’s essential that your…

The Value of a Comprehensive Loss Prevention Strategy

Don Boyle has worked at DTiQ since 2007. During that time, he has provided managed loss prevention services to thousands of businesses in the hospitality, retail, and c-store industries. He is an expert at building loss prevention policies and best practices that prevent employee theft from occurring. In the below interview, he shares what he’s…