ON THE LINE

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Working in the restaurant industry isn’t for the faint of heart. On the Line shares real stories and advice to help you hire, train, and retain great teams.

Top Stories
01.
Retention

The Last Best Option for Restaurant Staff

Thousands of restaurant workers are out of a job and without a paycheck as more states roll out restaurant-specific COVID-19 restrictions and closures. Unemployment assistance may offer some hope.
02.
Advocacy

How to Take Care of Your Staff During a Health Crisis

Restaurant workers need security now more than ever. Here's how restaurants are adapting their policies to take care of their teams.
03.
Training

Keeping Customers and Staff Safe During COVID-19

Here are some tips from the front lines to make sure your cleaning routine creates an atmosphere that keeps your customers, and the health department, happy.

Articles

The restaurant industry is changing. On the Line keeps you informed and in control. Articles explain the latest restaurant news, analysis, and trends happening in the industry and how they affect you.

SEE ALL GUIDES

Retention

We Answered Your COVID-19 Employment Questions

Whether your restaurant has been limited in scope or forced to close in light of COVID-19, you're bound to have questions about where to turn and what to do next.

Management

The Conversations You Need to Have with Your Landlord

Advocacy

What You Need to Know About CARES Act SBA Loans

Advocacy

Mental Health Resources for Restaurant People

Advocacy

How You Can Help Restaurants Right Now

Retention

The Last Best Option for Restaurant Staff

Training

How to Help Your Staff Learn New Restaurant Skills

Advocacy

How to Take Care of Your Staff During a Health Crisis

Training

Keeping Customers and Staff Safe During COVID-19

Industry Stories

Retention

How Ming Tsai Gives Back to the Staff at Blue Dragon

By providing health insurance and charging a 2% kitchen appreciation fee — and by saying "thank you" every day — Ming Tsai shows his staff he cares.

Retention

Ashish Alfred on Sobriety and His 65 Staff Members

Ashish Alfred has been extremely open about his lifelong struggle with mental health and addiction — and how the people around him are the secret to his success.

Hiring

Irene Li Says to Keep Your Staff, Teach Your Staff

Irene Li wants restaurant work to be a viable option for anyone who loves food. Here’s how she’s making it happen in her restaurant.

Training

Danny Meyer’s Restaurants are Built on Emotional Skills

Danny Meyer looks for a high “hospitality quotient” in any restaurant staff he hires, above technical skills or experience.
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All Articles

Latest

Advocacy

Things are Changing Every Day. Here’s How Atwater’s is Adapting.

When COVID-19 hit, the Atwater’s team knew they’d have to adapt quickly to remain successful and keep their staff and community healthy.

Management

How Loco Taqueria and Fat Baby Have Made Changes on the Fly

COVID-19 has made it essential for restaurants to rethink their normal operations. Here's how Fat Baby and Loco Taqueria are reinventing their restaurants.

Management

The Conversations You Need to Have with Your Landlord

Based on what the CARES Act addresses regarding coronavirus rent relief, here’s what you’ll need to talk to your landlord about.

Advocacy

What You Need to Know About CARES Act SBA Loans

This article covers the basics about SBA 7(a) loans, as well as the EIDL (Economic Injury Disaster Loan) Program and PPLs (Payment Protection Loans), which are both SBA loans described in the CARES Act.

Advocacy

Mental Health Resources for Restaurant People

As a restaurant worker dealing with the COVID-19 crisis, it's more important than ever to take care of your mental health.
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Topics

Hiring

‘‘We want to hire people who have that innate hospitality within them. The skillset is trainable.’’ — Korey, Head of HR

32 Resources

Training

‘‘Nowadays, you have to do more things like emotional IQ training in the restaurant, which is probably the biggest difference.’’ — Jason, Manager

54 Resources

Retention

‘‘The easier part is managing the food. The hardest part is the people. That keeps me up at night.’’ — Josh, District Manager

44 Resources

Finance

Coming Soon

Management

2 Resources

Menu + Food

Coming Soon

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