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Weekly Update: $70,000 saved by going green, new labor rules, register for Hill Climb

Time is running out! Have you registered for Hill Climb? Have you registered for Hill Climb? It’s coming up on Jan. 27. This is your opportunity to meet with lawmakers

Articles Full Service News Room Operations & Cost Control

Considering counter service?

Several times a month the Washington Hospitality Association produces well-sourced articles on the cutting-edge trends and best business practices that keep our industry alive. This latest article brought insights from

Full Service News Room Operations & Cost Control

Restaurant Cost-Savings in 2020

  Today’s restaurant patron is a tough customer. They expect high quality food and service at a good price as well as customization. Today’s restaurants must be focused and nimble

Articles News Room Operations & Cost Control

Weekly Update: Switching to counter service, 2020 labor posters, employee safety

HUB: How to approach changing your service model This new HUB content explores how operators and industry experts are approaching a possible solution to rising labor costs: service model conversion.

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Weekly Update: Snow toolkit, cross-train your staff, Passport Rewards

[NEW TOOLKIT] WA experts advise: Snow + inclement weather prep Winter starts Saturday and the snow and windstorms are coming, sending Washington’s hospitality industry into a scramble. In addition to

Food Safety Human Resources Operations & Cost Control

Winter Storm Prep Q&A

Q&A Your real-world questions answered by the Washington Hospitality Association Q: What areas of the state are most likely to get big winter storms? A: Counties most at risk of

Food Safety Human Resources Operations & Cost Control

Best practices: How planning and communication will make your business snow ready

  By Jillian Henze, APR Senior Communications Manager OLYMPIA – December is the official start of winter and that means snow and windstorms are coming, sending Washington restaurant owners

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Weekly Update: Overtime rules adopted, rising labor costs, minimum wage

L&I adopts overtime threshold at 2.5 times the minimum wage The Department of Labor & Industries announced Wednesday the adoption of rules to update the Executive, Administrative and Professional (EAP)

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Weekly update: Data security, minimum wage increase, raising menu prices

How much does that menu item really cost you? Estimating recipe costs and food costs based on the price of the protein alone means you are not pricing your menu

Articles Food Safety News Room

Check your labels — romaine lettuce linked to E.Coli outbreak

The Centers for Disease Control and Prevention (CDC), alongside the Food and Drug Administration and other public health and regulatory officials are investigating a multistate outbreak of E. coli O157:H7

Articles Government Affairs News Room

Weekly update: Third-party delivery, menu pricing; meals & breaks guidance

New in the HUB: Navigating third-party delivery pitfalls Consumers are ordering out and staying in more and more. As behavior trends change, third-party delivery is taking center stage. We identify

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Third-party delivery in Washington state: Pros, cons and strategies

By Alec Northrop, Contributing Writer Third-party delivery is on the rise, and things certainly aren’t any different here in Washington. In an era where people are going out less to

Articles Minimum wage News Room Washington Hospitality Weekly

An investigation into January’s coming $1.50 per hour wage increase, the projected impact on your business and how we’ll help

By Jillian Henze, APR In March 2019, the alarm sounded. The alarm’s name is Cathy Fox, the association’s Seattle Neighborhoods senior territory manager, and a veteran staff member at the

Articles Full Service Marketing & Sales News Room Quick Service

How Google and Yelp Reviews Can Drastically Improve Your Brand

By Lex Nepomuceno Consumers are inherently wired to make purchasing decisions based on the recommendations of others. For example, people are more likely to patronize a restaurant or hotel that

Articles Full Service News Room

Ghost Kitchens Are Coming — should anyone be afraid?

By Alec Northrop, Contributing Writer  The Iron Horse restaurant opened in Pioneer Square in 1971 and operated without traditional wait staff for 29 years before closing its doors, citing rising