Operations & Cost Control
Weekly Update — Buying and selling your restaurant, restrictive scheduling dead, CBD in food and drink
Restrictive scheduling is dead… After failing to move out of the Senate Labor & Commerce Committee, Senate Bill 5717, AKA restrictive scheduling is effectively dead for the session. This is
Weekly Update — Cost-free tech streamlining, Seattle safety, teen labor laws
[HUB] Streamlining solutions with cost-free technology Adopting new technology and streamlining your restaurant can be a daunting task — but it isn’t always a bank-breaker. Learn about some free-to-use solutions
Weekly Update — Minimum wage impact, cut costs with training, 42-inch bar barrier WIN
[HUB] How training helps you cut costs With new training regulations passing year after year, the Education Foundation is committed to helping you stay in compliance. Find out how when
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
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
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
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.
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
Best practices: How planning and communication will make your business snow ready
By Jillian Henze, APR Senior Communications Manager jillianh@wahospitality.org OLYMPIA – December is the official start of winter and that means snow and windstorms are coming, sending Washington restaurant owners
The people side of “analytics”
This article is reprinted with permission from Optum. To see the original piece, click here. For HHS agencies, the focus is on improving lives To slightly misquote Benjamin Disraeli, there
From The CEO: Do What You Love And Can Be The Best At
By Anthony Anton, president and CEO of the Washington Hospitality Association A few years ago at an industry social gathering, a local operator told me a customer had trashed his
Ask the Expert: Strategic Planning to Win
By Rick Braa, CHAE Q: The business landscape is changing rapidly and I’m struggling to keep up. I have a little time to figure out how to move forward
Third Party Delivery: What You Need to Know
By Andy Cook & Paul Schlienz If you’re in the hospitality business, chances are that third-party delivery services are very much on your mind. And they should be. You’ve
Ask the Expert: Freshen Your Technology to Gain Competitive Advantage
By Rick Braa, CHAE Q: The technology world is moving quickly. I’m fearful we will be irrelevant in the future. What are some of the pieces of tech I
Technology Forward: McDonald’s embrace of new tech keeps up with the changing times
By Lisa Leinberger McDonald’s has been changing the very nature of quick-service since it got its start in 1948. In its earliest days, the company streamlined and revolutionized cooking