Restaurant Overtime Rules for 2025: What Restaurant Operators Need to Know Now - Poached
2025 restaurant overtime rules explained. See exempt salary thresholds by state and practical steps to keep roles exempt or convert to hourly + OT.| Poached
“You can’t have a successful service in a restaurant without a great dishwasher.” — Emeril Lagasse. Every great service starts in the dish pit. The quiet metronome that keeps plates, glasses, and morale circulating… one rack at a time. Chefs from Bourdain to Emeril, Keller, and Redzepi have all said, in their own ways, that […] The post How To Hire A Dishwasher: The 1‑Page Plan You Can Use Today appeared first on Poached.| Poached
2025 restaurant overtime rules explained. See exempt salary thresholds by state and practical steps to keep roles exempt or convert to hourly + OT.| Poached
Copyright 2025 Poached Jobs Inc., all rights reserved.| Poached
The GM is the linchpin of your operation: labor, cost, guest experience, and culture all run through this role. Resumes and charming interviews won’t predict success. To hire a restaurant general manager: a short, structured plan for assessment will. It simulates a day in the life, reveals financial literacy, judgment under pressure, and leadership style. […] The post How to Hire a Rock-Solid Restaurant General Manager: A Simple 7-Step Playbook appeared first on Poached.| Poached
You did the hard part—found a great hire. Now the clock starts. In restaurants, most attrition happens in the first 90 days, and the first 30 are make‑or‑break. Research in organizational psychology is clear: structured onboarding that builds role clarity, social connection, and early wins dramatically improves retention and time‑to‑productivity. Here’s a simple, proven plan […]| Poached
Hiring a chef on gut feel alone is expensive. The good news: decades of research in industrial‑organizational psychology give us reliable tools that predict on‑the‑job performance. Here are five you can put to work this week. 1. Use structured behavioral interviews (not chit‑chat)Why it works: Past behavior is the best predictor of future behavior, and […] The post How to Hire a Chef: 5 Science‑Backed Ways to Get the Right Fit appeared first on Poached.| Poached
Running a restaurant today isn’t just about great food — it’s about staying sharp, reading customer behavior, and adapting faster than ever. In 2025, six major menu trends are shaping how guests decide where to dine and how restaurants can keep margins strong. The good news? Every one of these can be translated into actionable […]| Poached
Stop being hard on yourself; it’s really, really tough out there for your restaurant business. Here’s why margins feel razor-thin: five cost buckets—labor, food, insurance, utilities, and financing/rent—have all spiked at the same time. Higher wages, volatile ingredient prices, steeper insurance premiums, soaring energy bills, and pricier loans and leases are squeezing every dollar on […] The post The 5 Biggest Cost Spikes Squeezing Restaurant Margins Right Now appeared first on Poa...| Poached
A shrunken U.S. cattle herd, stubborn feed costs, and a quota-capped flow of Brazilian imports (now facing a 26 percent duty) have tightened supplies just as diners return to steaks and burgers.| Poached
At Poached, we understand that hiring the right candidate can be a time-consuming and challenging process. Sifting through countless resumes, comparing qualifications, and narrowing down the best fit for your team can feel overwhelming. That’s why we’re excited to introduce Poached SmartSort, a game-changing feature designed to simplify and streamline your hiring process. What is […]| Poached
In our latest episode of the True Hospitality podcast, restaurant owner Mariah Pisha-Duffly shares a deep, insightful look into how she approaches social media—not just as a marketing tool, but as a mirror of her restaurant’s humanity, growth, and authenticity. From launching pop-ups to running award-nominated restaurants like Gado Gado and Oma’s Hideaway, Mariah brings […] The post How To Effectively Wield Social Media as a Tool for your Restaurant Business – Interview with Mariah ...| Poached
Employee Assistance Programs (EAP) are becoming an increasingly popular employee benefit in the restaurant industry — here’s why.| Poached
Staff Burnout is Contagious and Dangerous. Here’s How Restaurant Managers Can Proactively Mitigate Burnout Among Employees| Poached
