Search Articles

KFF compares family premiums and worker contributions. Separate federal data distinguish benefit access from enrollment.

Restaurant employees can apply in fall and spring. Operators submit recommendations after employee applications.

September’s restaurant and bar payroll gain followed a revised increase in August.

Opening specialists and manager development support the expansion.

Surveyed workers see career opportunities with current and other employers.

Ahead of September 25, Giving Kitchen is pointing food-service workers toward existing crisis assistance and community resources.

Aspire’s first food-service cohort handled a three-course lunch, from taking orders to resetting tables, as part of its preparation for restaurant jobs.

More than 80 of about 300 Wichita employees used the coach in year one.

Chipotle aims to extend Apprentice coverage from roughly three-quarters of restaurants to every company-owned location by end-2027.

The $1.46 million assessment covers restitution for 100 employees and state penalties, with findings involving classification, pay and assignment notices.

The August leadership change puts customer growth alongside marketing as Wendy’s works through weak U.S. sales. Operators need shared measures and a clear feedback route.

Wendy’s is recruiting a chief operations officer while Pete Suerken prepares to return to its independent purchasing cooperative.

Portillo’s July staffing action affected headquarters and limited field management roles. Its filing projects $1.1 million in restructuring charges and excludes restaurant team members.

SouthFair plans to operate a Shipley franchise at Malcolm’s Point, where Dallas records document a funded property-development loan and a separate proposed grant.

Dairy Queen named Phil Crawford CTO over corporate IT and restaurant technology. His mandate connects commerce strategy, franchise support and leadership succession.

Steve Cirulis takes the combined finance and strategy role as Wendy’s sets Ken Cook’s July departure and discloses the new executive’s compensation.

Domino’s planned CEO and chairman transitions create a long overlap. For franchisees, the key is clarity about who owns operating decisions.

A planned operations center costing more than $1 million pairs franchise education with a replica store kitchen, with opening expected in fall 2026.

P. Terry's profit sharing starts at 5% of operating income. Eligibility, pool size and individual payouts are separate questions.

James Walker leads franchise growth and Nolan Woods takes operations and training as WOWorks pursues new locations and co-branding across six brands.

Kevin Nemeth’s new role combines marketing and digital responsibilities with menu and pricing decisions across Church’s restaurant system.

Mark King’s immediate move into the interim CEO role retains JACK on Track while changing who must turn its priorities into operating decisions.

Bode’s promotion comes with Project Grand Slam, a 24-month plan covering food, beverages, catering, remodels, retail and digital operations.

Jen Crichfield’s planned April 28 Dublin opening follows her 2019 Westerville debut and early Dublin ambition, alongside the brand’s wider Columbus expansion.

Chick-fil-A announced roughly $29 million for more than 16,000 restaurant workers. Award timing affects how much tuition money a recipient must arrange.

Ken Otto described a 15-month Jersey Mike’s review. Redberry’s earlier records identify the recruits and first Ontario openings that followed.

Skye Anderson’s new U.S. role joins restaurant operations, development and company stores with technology and supply oversight, alongside two global leadership changes.

Restaurant Brands International named Burger King veteran Chris Padoan as Popeyes COO and expanded the chain's field operations team by 75%, the latest moves in a turnaround effort after four consecutive quarters of same-store sales declines.

Chicken Salad Chick named Jill Thomas CMO as the brand reports a record 2025 with nearly 100 new franchise deals and a pipeline surpassing 300 units, driven by younger entrepreneurs seeking structured ownership.

Chris Turner stepped into the Yum Brands CEO seat in October 2025 after three decades of operational DNA built by David Gibbs. A financial architect taking the wheel of the world's largest fast food company by unit count raises real questions about execution versus analysis, especially as Yum's AI bet scales toward 60,000 locations and Pizza Hut bleeds stores.

Starbucks Workers United filed a comprehensive contract proposal on March 13, 2026, reigniting stalled negotiations that have dragged on for four years without a first contract. For QSR operators watching from the sidelines, the Starbucks labor standoff is the most consequential union story in the industry's modern history.

When McDonald's CEO Chris Kempczinski earned $19.2 million in 2024, the crew members at the counter made around $14 an hour. That gap is wider than most industries, and it's becoming a real operational problem for chains struggling to hire and retain staff.

CEO Kevin Hochman is studying a profit-sharing ownership model for GMs modeled on Texas Roadhouse's managing partner structure. If it works, it could redefine unit-level leadership across company-operated chains.

While the industry obsesses over hourly wages, GM salaries have surged 12% in a single year. The real labor crisis in QSR is not finding crew members. It is finding the experienced operators who can run a $2-3 million restaurant.

Two years after AB 1228 imposed a $20 minimum wage on California fast food workers, new UC Santa Cruz research shows higher prices, reduced employment, and accelerated automation.

The selection process, interview stages, what they look for, and why operators can't own multiple stores. Harder than Harvard, more selective than MIT, and structured to filter for a rare combination of traits.

The restaurant industry lost 29,700 jobs in February 2026 alone. Turnover still exceeds 100% annually at many chains. Wages rose 6.3% in 2024 and keep climbing. Here is what the BLS data and industry reports actually show about the QSR workforce.

Female CEOs, franchisees, and executives - the numbers and the stories. Why progress is slow, where barriers remain, and which chains are actually changing.

Wages, benefits, scheduling tech, and applicant quality. The shortage didn't end - it restructured. Current state of the market and what actually works.

Subway, McDonald's, and Burger King lawsuits exposing the power imbalance. Why franchisees are organizing, what's broken in the model, and which systems actually work.

C-suite demographics, franchisee diversity, and DEI programs by chain. What's real vs performative, the wealth gap in franchise ownership, and which brands are actually changing.

GM turnover, compensation gaps, and burnout. Why this is the most important role in the restaurant, what's driving the talent shortage, and which chains are solving it.

McDonald's Hamburger University, Chick-fil-A's leadership program, Taco Bell's Start with Us. An honest ranking of who actually invests in people and who doesn't.

Cornell research puts restaurant turnover costs at $5,864 per employee. With industry turnover hovering at 150%, a single 25-person location can lose $150,000 or more per year to churn. Here is who is winning retention, what actually works, and what is just theater.

QSR turnover exceeds 130% annually. The industry spends billions on recruitment. Most retention programs do not work. The data on what actually does work is clear, but most operators ignore it.

Some chains run 40% turnover while the industry averages 73%. The difference isn't higher pay. It's five specific strategies that treat retention as operational science.

State-by-state and chain-by-chain breakdown of fast food wages in 2026, including base pay, benefits, advancement paths, and what it means for operators.

Restaurant employment hit pre-pandemic levels in 2026, but 28% of locations cut weekend service due to staffing issues. Labor costs jumped from 30% to 35% of expenses while discouraged workers in food service rose 80%. Operators respond with automation - AI ordering, self-service tech, and ghost kitchens that eliminate front-of-house roles entirely.

Restaurant employment hit pre-pandemic levels in 2026, but 28% of locations cut weekend service due to staffing issues. Labor costs jumped from 30% to 35% of expenses while discouraged workers in food service rose 80%. Operators respond with automation - AI ordering, self-service tech, and ghost kitchens.

How to navigate the annual workforce transition when student workers return to class

Late August through early September brings predictable chaos to QSR staffing operations as student workers return to school. The restaurants that navigate this transition successfully treat it as a distinct operational period requiring dedicated planning rather than reacting when schedules fall apart.