Foodservice firms use technology to manage conflicts, guard culture

Foodservice firms use technology to manage conflicts, guard culture

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Restaurant employees aren't shy about complaining.

In most industries, according to research and consultancy firm PricewaterhouseCoopers, the call volume to company help lines equals 1 percent to 2 percent of the employee population. Data tracked by software and services vendor EthicsPoint suggest that in the restaurant industry, the volume of such calls is closer to 4 percent.

The issues confronting foodservice personnel and spurring conflicts within their

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