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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

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DOL Assumes the Worst When It Comes to Quick-Service Restaurant Franchisees

These days, all employers face challenges from regulators over wage and hour rules, but the regulatory climate may be toughest of all for the restaurant industry.

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Advisory Network Can Help Improve Your Business

Back in 2009, the Washington Restaurant Association formed its Advisory Network, a group of consultants willing to give members 30 minutes of free advice to help them address challenges they faced in their businesses.

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Putting Washington on the Tourism Map

Is there a state that has more to offer visitors than Washington?

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Doing the Right Thing the Right Way: A Road Map to Workplace Safety

No matter what you do, there is always the potential for something to go wrong in life and in work environments. Employers who accept this fact know that the smartest thing they can do is to have all the right safety measures in place to reduce the risk of injury.

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Tools and Programs to Help Injured Employees Stay Productive

An on-the-job injury takes its toll in all kinds of ways. Obviously there is the pain and suffering of the employee, and possibly his or her family. Having an employee sidelined by a workplace accident can also be hard on co-workers’ morale and hard on the employer’s workers’ comp costs. Studies have shown, however, that helping an employee get back to work as quickly as possible is the best thing for everyone.

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Safeguarding Against Fraud and Theft at Your Restaurant

I’m noticing my cash balance is declining even though my EBITDA (earnings before interest, taxes, depreciation and amortization) is growing. Nothing has changed on my balance sheet to drain cash, and our team has experience and good longevity. Where should I check to find some potential reasons why this might be happening?

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Teen Employment: Everybody Wins

The hospitality industry plays a key role in our state’s employment health. One out of 33 people in Washington is employed in a restaurant, making our industry the main pipeline to enter the workforce. Restaurants in the quick service sector play a particularly important role when it comes to jobs.