New guidance allows business events to resume
This week the Governor issued new guidance that allows business meetings, training and testing (or a substantially similar activity) to take place in miscellaneous venues. This can spell a great opportunity for members to provide food service. Just bear in mind, the current guidelines state that any food service provided to attendees shall be self‐contained, pre-plated, grab‐and‐go meals/snacks to limit contact.
Learn more about this exciting win for our industry by clicking here.
[Rick Braa] Delivery and pickup service for your restaurant
Acclaimed restaurant consultant Rick Braa took the time to host a comprehensive webinar on financial strategies and tips to make use of during the coronavirus crisis. Pickup and delivery is becoming a critical aspect of the dining landscape — you’ll want to read what he has to say about incorporating it into your business. Click here.
And don’t miss the next Rick Braa webinar on Sept. 30 — register here.
Spokane members—Join us for a State of the Industry
Spokane members are invited to attend a State of the Industry meeting with Washington Hospitality Association CEO Anthony Anton, Chef Chad White of Save 509 and Spokane Chapter President Derek Baziotis. Get an update on Save 509, the state of the virus and hear about the state of the industry.
The meeting will be via Zoom at 2 p.m., Sept. 29.
Pierce County has financial assistance for small businesses
Pierce County has several options available for local businesses in need of financial assistance. The loans available include:
Emergency Small Business Relief Loan Program
Commercial Rent and Mortgage Payment Assistance Program
Adaptation Grant Program: Reimbursement for Expenses Related to COVID-19 Safety Practices
For more information, click here.
Food Code updates: Your feedback is needed
The Washington State Department of Health has released its latest draft of the Food Code and it wants your feedback before implementation. Review the draft changes and submit your comments by Sept. 29. Click here.
Pierce County mobile testing unit
Has your business been exposed to the coronavirus in Pierce County? The county now has a mobile testing unit that will come directly to any community. Fill out the request form on the website. For more information, click here.
[Infographic] Empower safer payments with touchless transactions
Learn how you can lessen the spread of germs by adopting payment methods that decrease touch points. Click here.
[WEBINAR] Rick Braa: Managing PPP/EIDL and operating without PPP
Join us at 10 a.m. Sept. 30 for our webinar, Advisory Network Webinar with Rick Braa: Managing Paycheck Protection Program/Economic Injury and Disaster Loan and Operating without PPP.
Come to learn and ask questions about PPP and EIDL.
Special hospitality event: Exploring unconscious bias
In this free hospitality event, Gerry Fernandez, president & founder of the Multicultural Foodservice & Hospitality Alliance, will explore how unconscious bias influences our behavior. Join us at 10 a.m., Oct. 21 on Zoom.
[Webinar] How can you support your team’s health?
UnitedHealth Group is hosting a webinar at 9 a.m. Oct. 8 about what you can do to help your teams stay healthy. A variety of resources for both physical and mental health are available, just for the hospitality industry.
ServSafe Manager Online is here to stay
Washington can’t have in-person ServSafe Manager classes, but your employees can still get certified online. Employees can take the course and exam with an online proctor, all from the safety of their own homes, at their own pace. Click here.
Conflict de-escalation training from ServSafe and AHLA
This training can help your employees enforce coronavirus requirements and handle difficult situations with guests. The training includes:
Preparation and awareness
Signs of escalation
Get the training from ServSafe for free here
Cracker Barrel will start serving wine and beer at hundreds of restaurants (Business Insider)
Chains find drive-thrus a worthy investment (Restaurant Business)
Melting Pot is working on a hybrid concept (Restaurant Business)
As financing dries up, companies turn to crowdfunding (Restaurant Business)