Members-Only Articles

Egg prices started to spike late last year, which happened to coincide with new regulations for egg producers going into effect in Washington state. This led many to believe the recent rise in egg prices is a result of the new law. We did some digging and discovered...

They can come from anywhere and hide in sneaky places not everyone will notice. They are found in schools, airplanes, movie theaters, hospitals or any other place where people gather, including hotels and motels.  Bed bugs are hard to see and can travel in purses,...

Whether you pay your employees weekly, monthly, twice a month or every other week, you and your staff are responsible for paying taxes on their earnings. For more information, you can check out the Small Business Guidance from Washington’s Small Business Liaison Team....

The global labor shortage is hitting hospitality businesses from all sides. A lack of workers across sectors, like transportation, increases the cost of doing business while a shortage of local workers prevents businesses from keeping up with demand.  Operators can...

Monkeypox: What hoteliers need to know While the risk of being exposed to monkeypox for hotel employees is low, the virus can be transmitted by touching contaminated objects such as bedding or clothing. New best practices from the American Hotel & Lodging...

How to buy and sell your restaurant – the right way. By Iain Woessner There are no shortcuts when it comes to buying or selling a restaurant. If you’re selling, you need to be able to show your restaurant’s value. If you’re buying, you need to know how to tell if...

Three free ways to start streamlining your restaurant through tech By Iain Woessner With new technology making big changes to the world of hospitality, it’s important to keep an open mind to the empowerment and opportunities these investments can bring to your...

Going green, making green -- sustainable success stories By Iain Woessner OLYMPIA -- From expanding your customer base to providing annual cost savings, there’s less risk to making your business sustainable than ever before -- and ample reward available, with some...

Taking the fear out of menu pricing with proper planning By Iain Woessner Communications Resources Coordinator OLYMPIA -- With a minimum wage increase taking effect in less than a month, if you haven’t considered how raising menu prices is going to factor into that...

“We can’t ignore it” – Navigating third-party delivery pitfalls By Iain Woessner Communications Resources Coordinator Third-party delivery hasn’t just arrived, it’s here, it’s now and Washington restaurants are figuring out how to make it work for their bottom line....

By Iain Woessner Communications Resources Coordinator OLYMPIA -- When labor costs rise it is often the marketing and advertising budget that is the first to go. Those dollars may be the most critical of all, because for as good as everything else about your business...

How to motivate employees, make more money By Iain Woessner We know that hiring and keeping good employees is your biggest concern, and we’ve heard from experts that engaged employees are valuable sources of revenue and sales. Engaging and motivating your employees...

By Julie Eisenhauer, CPA 425-454-4919 BELLEVUE -- Effective inventory management and menu pricing are common challenges for owners of restaurants of all sizes. To be successful, owners must manage expenses, monitor cost fluctuations, improve...

Cómo subir los precios de su menú de forma correcta OLIMPIA – Subir los precios de su menú puede ser intimidante debido a la preocupación de que su restaurante pierda clientes. Nuestros expertos recomiendan cómo subir los precios de su menú de forma correcta. Es un...