Archives | Washington Hospitality Association

Teen preference for limited service hits high

May 25, 2018 | Archive

Quick-service restaurants continue to be a favorite choice for teen diners, and the rise of fast-casual concepts has contributed to a greater shift in preference towards limited-service in general, according to a recent note by investment firm Piper Jaffray about teen spending on food outside the home. Overall, the share of teen wallets dedicated to food has returned to peak levels, with food spending accounting for about a quarter of the wallet of upper-income teens, or those part of households that earn at least $100,000 annually. (Nation’s Restaurant News)

Growth of tourism continues upward, tops $1.2 billion

May 25, 2018 | Archive

The two-night, three-day visitor is Pierce County’s bread and butter. And the butter is getting richer, so the bread is getting thicker. (Tacoma Weekly)

My Place Hotels CEO: The Economy Hotel of Yesteryear Is Dying

May 24, 2018 | Archive

My Place Hotels CEO Ryan Rivett has a special reverence for classic economy hotels, especially the Super 8 brand, which his grandfather, Ron Rivett, co-founded in 1973. In fact, the Rivett family still owns and operates the first-ever Super 8 hotel in Aberdeen, South Dakota. (Skift)

Seaweed enjoys rising tide of popularity

May 24, 2018 | Archive

Sea vegetables are riding a new wave of popularity beyond the nori sushi wrapper and the occasional cold seaweed salad, according to James E. Griffin, an associate professor at Johnson & Wales University. Consumption in the United States is growing at an estimated 7 percent annually, Griffin told a “See Sea Vegetables” session at the NRA Show on Sunday. (Nation’s Restaurant News)

Cutting-edge tech emphasizes convenience, customer service

May 24, 2018 | Archive

New and evolving technologies are creating opportunities for restaurants to streamline operations and improve the customer experience. Keeping up with the latest tech can seem daunting, but starting small and choosing the features that are right for a particular concept can help operators ensure that they don’t get left behind. (SmartBrief)