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Report: US travel market remains strong

Marcus & Millichap reported a positive outlook for U.S. hotels as confidence remains high among both consumers and business owners. Marcus & Millichap this week released its Q3 2018 National Hospitality Report. According to the report, summer travel is expected to exceed last year’s numbers by 6 percent, which is expected to, in turn, continue boosting already high occupancies. (Lodging)

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Chipotle taps Zenput to ensure food safety standards

Chipotle Mexican Grill plans to improve restaurant operations, including following its food safety protocols, through the deployment of Zenput. The San Francisco-based company’s software is primarily used by brands such as Domino’s Pizza, KFC, and 7-Eleven to audit restaurant operations remotely. (Nation’s Restaurant News)

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How Hotels Need to Balance the Amenities We Want Versus Those We Actually Use

Our anticipated use of certain hotel amenities is often greater than our actual use, according to the findings of a new study from the Cornell University School of Hotel Administration’s Center for Hospitality Research. More often than not, researchers found, guests expect to use certain amenities such as an alarm clock, spa, and in-room dining than they actually do use them. (Skift)

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Paid Family & Medical Leave: Are You Ready? View our webinar

With the start of the paid family & medical leave program set to begin on Jan. 1, 2019, the Washington Hospitality Association wants to make sure you have the information

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NEWS: L&I proposes significant drop in workers’ comp rates for 2019

(The following press release was issued by L&I on Sept. 19, 2018) L&I proposes significant drop in workers’ comp rates for 2019 TUMWATER – The price of workers’ compensation insurance

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Enter Gen Z: The new disruptors of food culture

Today’s teens are digital natives who are just beginning to develop brand loyalties and make the choice to buy groceries or dine out based on factors including price and location, writes Laurie Demeritt, CEO of The Hartman Group. Online ordering and delivery will play a growing role as Gen Z members grow up and take control of their own food spending. (SmartBrief)

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How much the average American millennial, Gen Xer, and baby boomer spends each year eating out

Americans of all ages like to eat out from time to time, but Gen Xers tend to spend more on average at restaurants and on takeout than other generations. The Bureau of Labor Statistics’ Consumer Expenditure Survey tracks how households make and spend money. (Business Insider)

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Classic Pilsner’s trendy again

For many beverages, it is impossible to identify their exact moment of creation, but not so with the style of beer known as Pilsner. We know exactly the moment it was born, the town in which it was brewed, the brewery that served as its incubator, as well as the team behind its vision. (Nation’s Restaurant News)

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Wendy’s tries to ‘freeze out’ McDonald’s, again

The Wendy’s Co., whose same-store sales are lagging behind its chief burger rival, is pulling out the “fresh not frozen” card again, with an attack ad aimed at McDonald’s. In the ad released Sept. 8, Wendy’s names every burger McDonald’s makes with flash-frozen patties. (Nation’s Restaurant News)

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In Carolinas, Hoteliers Help Others, Assess Damage from Florence

With catastrophic flooding forecast to continue for days, hotels in the Carolinas were assessing damage while offering discounts to Florence evacuees and making donations to relief efforts. The North Carolina Restaurant & Lodging Association is coordinating a range of efforts, including the provision of transitional shelter. (Hotel Business)

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Survey: RevPAR growth to continue, asset managers say

DENVER—Hospitality asset managers have a positive outlook for the near future, with more than 60% forecasting that seven to 18 months remain in the current RevPAR growth cycle. More than 90% see rising labor costs as an issue. (Hotel Business)

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Springhill Suites hotel planned near Spokane Airport

A 109-room, $10 million hotel will be built near the Spokane International Airport, according to city permit records. Springhill Suites, as it will be called, will have an indoor swimming pool, outdoor patio, parking lot and a “porte cochere,” or carriage house. (Spokesman-Review)

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How food makers, restaurant chains are cleaning up their labels

Restaurant chains and food makers of all sizes are increasingly cooking up food and drink recipes with a focus on health, nutrition and clean ingredients, to meet growing consumer demand. Annual lists for 2018 from a variety of sources counted health, wellness, sustainability and transparency among the hot food-and-beverage trends and clean-label initiatives are resonating with consumers. (SmartBrief)

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Can climate-friendly cuisine help save the planet? Welcome to Zero Foodprint week

San Francisco’s In Situ is among 60 restaurants that have pledged to craft a carbon-free dining experience for Zero Foodprint week. The restaurant offsets its carbon footprint by investing in a nearby sustainable ranch that raises cattle in a way that reduces methane and other greenhouse gases associated with the beef industry. (Los Angeles Times)

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Starbucks ventures into delivery again with test of UberEats

Starbucks Corp. is giving delivery another chance in the U.S. After an attempt to test the service with Postmates years ago, the coffee company is now teaming up with UberEats to test delivery in more than 100 locations in the Miami area. (Spokesman-Review)