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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.”

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Don’t Forget the Baby Boomers

The hospitality industry is abuzz with talk about Millennials – and for good reason. Millennials, born roughly between 1982 and 2000, make up the largest age cohort in the U.S.

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President’s Column: Finding Real Solutions

This time every year I look forward to the National Restaurant Association’s What’s Hot culinary forecast. It’s based on a survey of 1,300 professional chefs – all members of the American Culinary Federation – and it gives us a first-hand perspective on the hot trends shaping our industry.

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Five Sales Building Tactics that Won’t Break the Bank

As we head into the quieter time of the year for our restaurant, what are some ways we can build sales and not spend much money?

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Get Your Slice of the Tourism Pie

Tourists infused an estimated $20.7 billion into Washington state in 2015, according to Dean Runyan Associates data.

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Ask Your Advisory Network – Tip Income

QUESTION: Do I (as an employer) have a responsibility to let my employees know to report tip income, including cash tips? Most of the time, cash tips are not being