As we emerge from recession, hiring has been stronger in the foodservice industry than in just about any other private sector. The industry has added a net 143,000 jobs since last December, according to the U.S. Department of Labor. Hiring, training, managing, rewarding and retaining quality employees have always been among the primary preoccupations of restaurant operators. Now, in an economic recovery period when there are still five job-seekers for every available job, hiring and retention of front-of-house and back-of-house workers might not seem to be as problematic as they once were. But if anything, the issues are more complicated.

Empowering consumers to make informed choices about what they eat in restaurants—that’s the idea behind both voluntary menu labeling efforts on the part of restaurants, and a proliferating number of ordinances and regulations in cities around the country. But for restaurant chains with 20-plus units, this inconsistent patchwork is about to be replaced by a federally mandated requirement that should clear up a lot of the confusion, even as it imposes additional demands on hard-pressed operators.

Today’s 24-7 lifestyle is revolutionizing consumers’ ideas about when, where and what to eat. The three-square-meals-a-day paradigm is gradually giving way to a pattern of grazing, snacking, socializing and sharing food at any hour of the day or night. Catering to these new consumer patterns is a challenge for restaurants, but it’s also a tremendous opportunity. For many operators, the hours between 10 p.m. and 5 a.m. are a promising new frontier.

As defined by the Social Media Bible, social media refers to activities, practices and behaviors among communities of people who gather online to share information, knowledge, and opinions using conversational media.