Firehouse Subs has recently made a significant change to their order to-go business. They’ve started to use new environmentally friendly containers which come in thee different size and are microwavable, conserve their food’s quality much better, and give their food a much better presentation. Previously they had noticed a drop in customer satisfaction for customers that ordered to-go versus those who dined at their restaurants. Now they think they are much better positioned to take advantage of the consumer trend towards ordering more food to-go. It hasn’t been a quick or easy transition but now they think their to-go customer dining experience rivals that of their dine-in business.

Key Takeaways:

• Firehouse subs, like many establishments, has noted a trend away from dining in and towards take-out.
• The trend proved problematic as the eatery’s signature steamed meats did not translate well as a to-go experience.
• A solution had to happen, and did, when FH developed a completely microwaveable, entirely eco-friendly packaging system to better serve it’s take-out clientele.

“From a green perspective, it’s an environmentalist’s dream. But the key benefit is it’s just excellent for the presentation of our product,”

Read more: https://www.qsrmagazine.com/news/firehouse-subs-revamps-go-food-experience

According to the US Census Bureau up to half a million seasonal restaurant jobs are created every summer. The part year workforce can cause issues for the hiring business in way their workforce is managed.

Common oversights include: not placing seasonal employees in the right category for regulatory and IRS reporting which can result in significant fines; restaurant owners are required to declare all compensation, including cash payments to the IRS; employers are also responsible for providing their temporary workforce with a safe work environment which can be extra challenging in the busy summer months.

Key Takeaways:

• Seasonal workers could make the difference for various restaurants in the area. Around one third of workers are part time employees.
• They need to be properly classified to start their work on site. The manager can take the lead when it comes to these professionals.
• Accurate reporting for the payroll will be another valuable step to take. Safety training will also be important for these seasonal workers.

“The restaurant industry hires roughly one-third of all working teenagers in the U.S., many of whom have never held a job before.”

Read more: https://www.qsrmagazine.com/outside-insights/facts-you-need-know-when-hiring-seasonal-workers