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Federal health care exchanges positioned to change restaurant industry

State health care exchanges required by the year-old federal health care law will fundamentally change how restaurant employers and employees access health care. The Washington State Legislature just passed a new law beginning the establishment of one here.

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Control L&I premiums with new program

Washington employers who provide temporary work that allows an injured worker to “Stay at Work” while recovering from an injury will be eligible to be reimbursed for half of the worker’s wages. This new program is part of the historic workers’ compensation reform bill signed by Gov. Chris Gregoire this week.

News Room Washington Hospitality Weekly

Liquor pricing rollback hits July 1

Beginning July 1, you should begin to see an 8-11% decrease in liquor prices, thanks to work the WRA government affairs team did on your behalf during this legislative session. In 2010, the WRA was successful in getting language into the supplemental budget that directed the LCB to roll back the price increase from 2009 on licensees.

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Get up to speed on mobile technology

Your customers expect convenience with mobile technology, and developing an app for your restaurant is one way to give them that. Learn how you can increase your repeat business, connect with new guests and drive your ROI with affordable mobile apps at our Talus Mobile webinar on July 13.

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Restaurants lead fight to enact, protect swipe-fee reform

A year’s work of focused efforts by restaurateurs nationwide helped lead to this month’s legislative victory securing swipe-fee reform.

News Room Uncategorized Washington Hospitality Weekly

Center Plate: Senate moves ahead with debit fee reform

U.S. Senate advances with debit fee reform
Thanks to a U.S. Senate vote yesterday, the Federal Reserve can quickly move forward with the reforms Congress ordered last summer–changes aimed at fixing a broken debit-fee market and making sure that the fees merchants pay are reasonable and proportionate to what it actually costs to process debit-card transactions.

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Puyallup ProStart students honored by city

It’s official. June 7, 2011 is “Puyallup High Culinary Team Day,” thanks to the Puyallup ProStart team’s first place state and fifth place national wins at this year’s ProStart Invitationals.

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Supreme Court decision will increase focus on E-Verify

In the wake of the U.S. Supreme Court’s decision a few weeks ago to uphold Arizona’s tough-on-employers immigration law, Congress and state legislatures are increasingly likely to look at ways to expand use of the federal E-Verify system.

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Restaurants invited to mix it up with media

Join us on June 15 for our Media Mixer, where you’ll enjoy fabulous food, drink and time to mingle with reporters, bloggers and other members of the local Western Washington media. Don’t miss out on this unique event!

Government Affairs News Room

Growlers to-go law on tap for July 22

Later this summer, spirits/beer/wine licensees will be able to sell half-gallon-size containers of tap beer to-go. Until this year, only tavern licensees and beer and wine restaurants licensees had the option to sell growlers. Here’s what you need to know if you’re interested in getting in the growler game.

News Room Washington Hospitality Weekly

Center Plate: WRA reflects on session accomplishments for restaurant industry

On the heels of the recently adjourned special session of the state Legislature, the Washington Restaurant Association acknowledged today the work of lawmakers and the governor for a significant number

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Washington Restaurant Association achieves remarkable progress for hospitality industry during 2011 session

Washington Restaurant Association reflects on the positive outcomes of the 2011 legislative sessions, in one of the most difficult budgetary climates in the state’s history.

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Speaker urges restaurants to recycle, use alternative energy

The move toward sustainability will succeed only if the restaurant industry educates the public about food, its nutritional value and importance, panelists said last week at International Foodservice Sustainability Symposium.