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2011 March: Swipe and Pay

2011 March: Swipe and Pay

Pull out your wallet or pocketbook. What’s in there? Probably your driver’s license, some receipts, a few photos … and lots of plastic. But is there cash? For many Americans, the answer is no. Business owners know that cash is no longer king for a large portion of their customer base. While lots of pizzeriasMore »

2011 March: Stand and Deliver

2011 March: Stand and Deliver

Once a year, Los Angeles-based Rosti Tuscan Kitchen buys new shoes for kitchen employees at its two locations. As owner Kevin Goldfein sees it, it’s an investment in his staff that pays off. Good shoes with non-slip soles prevent accidents, particularly falls, which can be common in a kitchen where oil and flour are usedMore »

2011 March: Weights and Measures

2011 March: Weights and Measures

Very early in my career I was referred to as a “pizza boy.” After about a year of learning the ropes, you earned the title of “pizza man” –– or washed out. The difference was a couple of thousand hours of being the gopher, grunt, zip, trainee, etc. The attrition rate was very high. TheMore »