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Four steps to treating every customer like a million-dollar customer

Any customer can enter your business and end their visit anywhere from no sale to ordering one of everything or booking your plushest room. In this hyper-connected day and age, even a customer who leaves without purchasing anything could bring a big sale customer in the door.

Magazine News Room

Members are putting customers first

Customer service is a universal language. Here at the Washington Hospitality Association, we know quite a few operators in Washington state who exemplify a culture of putting customers first.

Magazine News Room

Lex on Tech: Hospitality businesses are investing in tech to increase customer engagement

Most hospitality business owners believe the proper use of technology in their operations is a competitive advantage, and many plan to increase their technology investments this coming year.

Magazine News Room

MAKING GREAT Customer Service A REALITY

Customer service lies at the very heart of the hospitality industry, and making it as superb as possible is much on the mind of every successful restaurateur or hotelier. Hospitality, after all, is about being hospitable and giving your guests such a great experience that they’ll want to come back again and again and again.

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Focus energy on the guest experience for explosive growth

Q: Our sales growth has been driven by check average over the years. We can’t keep raising prices endlessly. Where else should we focus to experience real growth?

Magazine Resources

How to Recruit in a Tight Job Market

A Conversation with Patrick Yearout, Director of Innovation at Ivar’s and Kidd Valley Restaurants By Marianne Scholl One of the shining traits of hospitality professionals is an eagerness to help

Lodging Magazine News Room

From the CEO: We’re in This Together

By Anthony Anton, president and CEO I was at a cocktail party over the holidays when I met a musician who had recently moved here from New Jersey. When he

Government Affairs Magazine News Room

From The CEO: Helping Our Employees Succeed

By Anthony Anton, president and CEO of the Washington Hospitality Association I find it fascinating that we’re in a time when we have regulatory change, technology change, trend change and

Full Service Lodging Magazine News Room Quick Service

Operations Questions and Answers with the Washington Hospitality Association Advisory Network

We asked three of our advisory network members a few questions about operations. Here’s what they had to say.   Richard Finafrock, CPA, Peterson Sullivan LLP Q: How do you

Full Service Magazine News Room Operations & Cost Control

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

Full Service Magazine News Room

From the CEO: Your Brand and Your Mission

By Anthony Anton, president & CEO of the Washington Hospitality Association About 10 years ago, I found myself at a legislative reception in a bustling catering hall. I got introduced

Full Service Human Resources Magazine News Room

From the CEO: A Lesson to Remember

By Anthony Anton, president and CEO of the Washington Hospitality Association My father, Basil Anton, wasn’t the only one in my family who owned restaurants. In fact, many of my

Magazine News Room

The Future of Telehealth Is Closer Than You Think

HIHIT now offers telehealth services as a creative and cost-effective way to connect your employees with the services they need in times of health crisis.

Articles Full Service Lodging Magazine News Room Operations & Cost Control Quick Service

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

Magazine News Room

Restaurant Success: Our Talk with Tami Kennedy

By Morgan Huether and Lisa Leinberger   Our team caught up with Tami Kennedy, general manager of the Spokane branch of Bargreen Ellingson Restaurant Supply, to hear her perspective on