Changes in multiunit restaurant compensation packages: What, why, and whether they work

Cornell Hotel and Restaurant Administration Quarterly

Volumn 39, Issue 3, 1998, Pages 45-53

  Patil, Padma ^a   Chung, Beth G ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032093888     PISSN: 00108804     EISSN: None     Source Type: Journal    
DOI: 10.1177/001088049803900310     Document Type: Article

References (26)

1. 1 For studies of restaurant-manager turnover and retention, see: James M. McFillen, D. Riegel, and Cathy Enz, "Why Restaurant Managers Quit (and How to Keep Them)," Cornell Hotel and Restaurant Administration Quarterly, Vol. 27, No. 3 (November 1986), pp. 36-43; Mary Tabacchi, Christopher Krone, and Bonnie Farber, "A Support System to Mitigate Manager Burnout," Cornell Hotel and Restaurant Administration Quarterly, Vol. 31, No. 3 (November 1990), pp. 33-37; and James M. McBeth and R. Wayne Mondy, "Why Club Managers Leave," Cornell Hotel and Restaurant Administration Quarterly, Vol. 25, No, 4 (February 1985), pp. 12-14.
2. 1 For studies of restaurant-manager turnover and retention, see: James M. McFillen, D. Riegel, and Cathy Enz, "Why Restaurant Managers Quit (and How to Keep Them)," Cornell Hotel and Restaurant Administration Quarterly, Vol. 27, No. 3 (November 1986), pp. 36-43; Mary Tabacchi, Christopher Krone, and Bonnie Farber, "A Support System to Mitigate Manager Burnout," Cornell Hotel and Restaurant Administration Quarterly, Vol. 31, No. 3 (November 1990), pp. 33-37; and James M. McBeth and R. Wayne Mondy, "Why Club Managers Leave," Cornell Hotel and Restaurant Administration Quarterly, Vol. 25, No, 4 (February 1985), pp. 12-14.
3. 1 For studies of restaurant-manager turnover and retention, see: James M. McFillen, D. Riegel, and Cathy Enz, "Why Restaurant Managers Quit (and How to Keep Them)," Cornell Hotel and Restaurant Administration Quarterly, Vol. 27, No. 3 (November 1986), pp. 36-43; Mary Tabacchi, Christopher Krone, and Bonnie Farber, "A Support System to Mitigate Manager Burnout," Cornell Hotel and Restaurant Administration Quarterly, Vol. 31, No. 3 (November 1990), pp. 33-37; and James M. McBeth and R. Wayne Mondy, "Why Club Managers Leave," Cornell Hotel and Restaurant Administration Quarterly, Vol. 25, No, 4 (February 1985), pp. 12-14.
4. 2 Ron Sympson, "Labor Daze," Restaurant Business, Vol. 95, No. 2 (January 20, 1996), pp. 40-46.
5. 3 U.S. Dept. of Labor, "Leading Economic Indicators, Unemployment Data," April 1998.
6. 4 U.S. Dept. of Labor, "Leading Economic Indicators," November 1997.
7. 5 Sympson, pp. 40-46.
8. 6 Charles Bernstein, "Industry Image Ailment: Long Hours, High Turnover," Restaurants & Institutions, June 1, 1996, p. 36.
9. 7 Robert Klara, "Love 'em or Lose 'em," Restaurant Business, May 1, 1997, pp. 43-47.
10. 8 Christopher C. Muller and Robert H. Woods, "An Expanded Restaurant Typology," Cornell Hotel and Restaurant Administration Quarterly, Vol. 34, No. 3 (June 1994), pp. 27-37.
11. 9 Based on the Technomic, Inc., top-200 restaurant companies in 1997 that had at least five units in operation.
12. 10 Milford Prewitt, "Management Shortage Prompts Desperate Recruitment Tactics," Nation's Restaurant News, April 3, 1995, p. 7.
13. 11 Ibid.
14. 12 Sandra O 'Neal, "Compensation Strategy: Study Shows Compensation Programs Becoming More Strategic," Compensation and Benefits Review, Volume 29, No. 4 (July-August 1997), pp. 63-64.
15. 13 Muller and Woods, pp. 27-37.
16. 14 McFillen et al., pp. 37-43.
17. 15 Ibid.
18. 16 Whit Smyth, "Industry Stresses over Burnout Trend," Nation's Restaurant News, November 17, 1997, pp. 1, 6.
19. 17 Larry Lyday and Mark Leyden, "Bonus Round: Retain Managers with Compensation," Nation's Restaurant News, October 9, 1995, p. 84.
20. 18 Ibid.
21. 19 Ibid.
22. 20 Lyday and Leyden, p. 84.
23. 21 Although 17 respondents added this result and their rating, the item "increased overall unit productivity" was not pre-listed as a result on the survey. Therefore, we cannot draw any conclusions about productivity regarding all respondents.
24. 22 Michael T. MacHatton, Thomas Van Dyke, and Robert Steiner, "Selection and Retention of Managers in the U.S. Restaurant Sector," International Journal of Contemporary Hospitality Management, Vol. 9, No. 4 (1997), pp. 155-160.
25. 23 Amy Zuber, "Buffet Inc. Aims to Keep Managers with $20K Incentive Program," Nation's Restaurant News, Vol. 31, No. 43 (October 27, 1997), p. 8.
26. 24 Robert H. Woods and James F. Macaulay, "Rx for Turnover: Retention Programs that Work," Cornell Hotel and Restaurant Administration Quarterly, Vol. 30, No. 1 (May 1989), pp. 79-90.