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Invest Heavily in Training for Big Returns

With the difficulty in staffing that comes with such low unemployment, we clearly must do a better job of developing bench strength. I’m considering many options, but where would you start?

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The Future of Telehealth Is Closer Than You Think

HIHIT now offers telehealth services as a creative and cost-effective way to connect your employees with the services they need in times of health crisis.

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Legally Valid Unpaid Internships are Rare

The master-apprentice learning relationship is a time-honored tradition in the hospitality industry, but there are very clear legal requirements on compensation for apprentices.

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President’s Column: Changes in the Workforce

The days of a readily available workforce are gone. Like it or not, getting 50 to 70 applications in response to a single job posting is probably a thing of the past.

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How to Raise a Hospitality Leader

What does it take to bring an entry-level employee up into the ranks of your best supervisors? How do you ultimately grow a manager from scratch and train people to move your organization forward? A well-trained, well-conditioned, ready-for-the-frontlines leader only EVER arrives because of good guidance on your part.

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Getting Creative: Retaining and Growing Great Employees in a Tight Labor Market

Employers are facing a challenging environment with a tight labor market where job seekers may just have the upper hand.

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Lex on Tech: Top Trends in Hospitality Automation

Automation integration into the hospitality industry is an inevitability. Not just because of cost, but because of competition. Why does a potential customer choose to patronize a restaurant or hotel?

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Get to Know Your Area Coordinator: A Big Benefit of Association Membership

Restaurateurs and hoteliers across our state know there are many benefits to membership in the Washington Hospitality Association. And one of the biggest benefits of all is access to the Association’s area coordinators.

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Five Focus Areas to Compete and Win

Our restaurant has traditionally had pretty steady sales, but lately our sales have begun to flatten even with price increases. The business also seems less energized than in years past, yet the economy is growing around us. Where should I focus to get back to where we can be?

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The Future is Bright: Chief Sealth HS Gives Students an Early Start in Hospitality

You can see it on their faces. Thanks to an introduction to hospitality and tourism in high school, these savvy, motivated teens and twenty-somethings are on their way to a bright future in the hospitality industry.

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In Search of the Best: Making Recruitment and Onboarding Work for You

As any Washington hospitality business owner or operator will tell you, finding and keeping great employees is not nearly as simple as it used to be. On top of the tight labor market in our state, the sharp rise in the minimum wage and other new labor costs make the productivity of each and every employee more important than ever. 

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President’s Column: Time to Think Strategically

If you read books on how to truly be a strong and successful leader of a company, they often ask you to set aside time for strategic thinking. 

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The Power of Storytelling

STORYTELLING is as old as mankind for a reason. At their most basic level, stories help us make sense of our world. They link us to our past and they strengthen our emotional connection to people, places and things. You could also say that history, and even politics, are built on the complex stories people tell each other. And these days, stories are the “it thing” in marketing.

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Four Financial Trends Offer Restaurants a Rare Opportunity

Every year starts fresh with new ideas, energy, hope, interest and challenges. This is especially true in 2017, and the restaurant industry has a rare opportunity to address and fix some significant issues.

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President’s Column: A Great Cook Can Come from Anywhere

If you have kids or grand kids, you’ve likely seen the Disney movie Ratatouille about the rat that wants to be a great chef. If you have, do you remember the epiphany the finicky food critic Anton Ego has at the end of the movie? He finally realizes how Chef Auguste Gusteau’s saying “Anyone can cook” is wrong. “It’s not that anyone can be a great artist,” he tells us, “but that a great artist can come from anywhere.”