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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

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Ask the Expert: Making Money in a Growth Economy

By Rick Braa, CHAE   Part one of a two-part series.   Q: With all the changes in the industry, especially with greater competition, wage growth and labor shortages, what

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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

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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

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Strategic Planning: Start with the End in Mind

by Anthony Anton, President & CEO Your business needs your strategic thought now more than ever. In May, I started encouraging members to move from being the firefighter of your

HERO

Terminating an Employee

Employers must take a great deal of care when terminating an employee. This summary outlines some of the legal claims that can result from terminations and some suggestions to follow

HERO

Prohibited Duties for Minors

Alcohol Occupations involving the sale, handling or serving of any liquor, either on a paid or voluntary basis.   Deep Fryers Minors may use fryers for cooking purposes. Although L&I

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Yelp and Instawork Team Up to Tackle Seattle’s Staffing Crisis

With 90% employee turnover rates, restaurant-tech company brings fresh ideas to the table. Seattle, WA.— The Seattle area’s cost of living index continues to soar as the hospitality industry struggles

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Quick Service is Data Driven

There’s a massive change underway as best practices from retail and e-commerce find their way into the restaurant industry. These industries were the first to harness data in pursuit of

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Trouble Ahead? Look for These Five Red Flags in Your Restaurant Financial Statements

When the red warning light on the dashboard of your car goes on, it’s a very clear red flag that something is wrong and requires an urgent investigation and response.

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United Salad and Duck delivery complete expansion project

FOR IMMEDIATE RELEASE: June 3, 2016 UNITED SALAD CO. AND DUCK DELIVERY PRODUCE, INC. COMPLETE FINAL PHASE OF EXPANSION PROJECT. United Salad Co. and Duck Delivery Produce, Inc. recently concluded

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Washington Restaurant Market Watch: Co-Working Gains Momentum

Co-working spaces are a hot new trend. But what are co-working spaces and what is their connection to restaurants?

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Washington Restaurant Market Watch: Restaurants work to end food waste

The chefs want to develop incentives to rescue excess food from garbage piles, divert it from the waste stream, where it would be lost, into low-income communities where it’s badly needed.

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A third of operators say they lag in tech use

It might seem that technology is everywhere these days, but it’s still not the norm in many restaurants, according to new research by the National Restaurant Association.