Featured News
AI + HI in your Restaurants Operation
September 19, 2024
The power and potential of Artificial Intelligence -when strategically applied- has the power and potential to curb your bandwidth challenges by minimizing your time and attention challenges so that you can maximize your inherent HUMAN potential.
Videos
Pierport Scallops with Chef Derek
Chef Derek Bugge takes a minute to talk about one of the most underutilized seafoods that he’s seen in the restaurant industry, and that is scallops. ... Read More
News
Hereford Burger Recipe
Here Chef Derek explores a great recipe featuring our Hereford beef on a brioche bun.... Read More
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The Coeur d'Alene Resort and Harbor Foodservice Partner to Elevate Local Dining Experiences
COEUR D'ALENE, Idaho, Jan. 23, 2025 /PRNewswire/ -- The Coeur d'Alene Resort and Harbor Foodservice are proud to announce a new partnership to enhance... Read More
News
Beef Coffee Stew
Let’s face it; Winter is coming. Whether you are from the Pacific NW or new to the area, you’ve most likely noticed that winters here seem to drag on... Read More
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Harbor Launches K360™ Ordering Platform
Harbor Foodservice is excited to begin launching K360™, its new online ordering platform.... Read More
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Roasted Delicata Squash
This is a variation of a recipe from my book, and one of the most frequently requested dishes when I was the Chef at 99 Park in Bellevue.... Read More
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Restaurants + AI
In the rapidly evolving landscape of the restaurant industry, Artificial Intelligence (AI) is emerging as a game-changing tool.... Read More
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ServSafe Manager Training
DEVELOP YOUR STAFF INTO FOOD SAFETY EXPERTS. Register your staff for our in-person ServSafe Manager classes. Association member price: $170 per person... Read More
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Brent Phillips - Path of Progress
As a long-standing employee, Brent offers valuable perspectives on what it takes to grow within Harbor - from developing a growth mindset to seeking o... Read More
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Copper River salmon is here!
Copper River salmon is here! Copper River salmon? What is it? Why is everyone making such a fuss over it? One taste of this firm redfish, with its ric... Read More
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Katie Hughes - Path of Progress
Katie's inspiring career journey showcases how taking initiative, building relationships, and staying genuine can propel professional growth at Harbor... Read More
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Bryce Salter - Path of Progress
Advancing from an entry-level Sales Consultant to managing an entire region, Bryce's professional's career trajectory offers inspiring insights. With ... Read More
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Don't Let the 40 Thieves of Food Cost Rob Your Restaurant's Profits
As a chef and consultant, I've seen firsthand how the "40 thieves" of food costs can nickel and dime restaurant profits into oblivion if left unchecke... Read More
Certified Food Protection Manager: Expectations & Easy Pathways
Covid reminded us that new regulations for our industry are often poorly communicated and expectations are unclear. Many operators are still trying to... Read More
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Harbor Foodservice: Your 2023 NRA Food Show Proxies
Harbor Foodservice is deploying over a dozen of our best to represent you at the 2023 National Restaurant Association Food Show... Read More
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Certified Food Protection Manager: EXPLAINED
Harbor Foods Restaurant Consultant, Andy Cook gets clarity from Washington State Department of Health's Public Health Advisor, Susan Shelton on the cr... Read More
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Certified Food Protection Manager: EXPLAINED
Harbor Foods Restaurant Consultant, Andy Cook gets clarity from Washington State Department of Health's Public Health Advisor, Susan Shelton on the cr... Read More
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Growing Your Way: Harbor Foodservice Acquires NW Foodservice
Harbor Foodservice Acquires NW Foodservice Distribution strengthening Harbor's position as the Pacific Northwest's premier family-owned foodservice di... Read More
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2022 Food Code Change Resources
Delayed due to Covid, March of 2022 marked the implementation of regular updates to Washington State's Retail Food Code. The March implementation bega... Read More
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Chef's Pick: Certified Hereford Beef
Hereford Beef is bred in tradition, resulting in the most naturally authentic, full flavored, highly marbled, grain and grass-fed beef in the market t... Read More
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Single-Use Serviceware Ban is a Good Thing… Here’s Why
As of January 1st, 2022, businesses may no longer automatically include single-use items in customer orders.... Read More
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Vaccine Mandate
Vaccine Mandates for In-House Diners. While King County is our largest by population, it’s not the only Washington County with a Vaccine Mandate in ef... Read More
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Harbor Foodservice hires Kevin Pribilsky as new President
Harbor Foods Group has hired Kevin Pribilsky as President of Harbor Foodservice, effective January 1st, 2022.... Read More
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Right Pricing Your Menu
Arguably one of the (if not the most) important decisions you will make in your restaurant is how much to charge for your services. Harbor Foodservice... Read More
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Right Sizing Your Menu (Again)
While the pandemic hit our industry hard (and repeatedly), necessity provided several beneficial opportunities as well. Harbor Foodservice Restaurant ... Read More
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Labor Shortage Solutions Part III: Retention - Compensation Strategies
Retention - Compensation Strategies. The legal requirements surrounding Tip Sharing, AKA Tip Pooling, have shifted to create new opportunities to fair... Read More
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Labor Shortage Solutions Part III: Retention - Culture & Leadership
Culture & Leadership. Considerations and techniques that can help promote cultural buy-in from leadership on through the staff as well as actions you... Read More
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Labor Shortage Solutions Part III: Retention - Culture & Staff Engagement
Culture & Staff Engagement. Social and business level engagements that help to knit your team, propel commitment, and increase your “gravity” in a ma... Read More
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Labor Shortage Solutions
The labor pool for our industry in the Pacific Northwest is historically shallow. At the time of this writing, May 2021 it’s a cracked desert. Harbor ... Read More
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Labor Shortage Solutions Part II: Training - Pre-Training
Training: Pre-Training. The following offers considerations that will prepare you, your team, and new hires for volume onboarding now and moving forwa... Read More
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Labor Shortage Solutions Part II: Training - Formal Training
Training: Formal Training. The nuances of training in your establishment is as varied as you are and dependent on so many factors, this section will a... Read More
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Labor Shortage Solutions Part II: Training - Skills Development
Training: Skills Development Committing and creating opportunities for knowledge and skill development is a best practice is “normal” times… under the... Read More
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Labor Shortage Solutions Part I: Recruiting - Coping Strategies
Recruiting: Coping Strategies. “This is the most challenging period of the pandemic yet” is a repeated theme I’ve heard over and over. The weather is ... Read More
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Labor Shortage Solutions Part I: Recruiting - Attracting Talent
Recruiting: Attracting Talent. This is a prickly topic. While this is a national statistic not PNW focused, it’s still indicative to our region; contr... Read More
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Labor Shortage Solutions Part I: Recruiting - Recruit Like A Marketer
Recruiting: Recruit Like A Marketer. Marketing campaigns follow a structure, some call it the customer’s journey, a better thought model is the funnel... Read More
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Dimitriou's Jazz Alley Giving Back in a Major Way
Their doors may be closed but their hearts are open wide! Read what Jazz Alley has been doing since the pandemic hit.... Read More
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IFDA Industry Spotlight: Harbor Foodservice
The International Foodservice Distributors Association (IFDA) recently posted a great article on Harbor Foodservice.... Read More
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The Restaurant Labor Shortage Survival Guide
Pizza Today has published an informative article with essential resources to help you find, hire and retain employees.... Read More
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Considering a New Point of Sale System?
Restaurant operators face many challenges, whether it’s building in greater efficiencies for our post-Covid comeback, getting access to new technologi... Read More
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Diversifying your menu
When it comes to diversifying your menu, there can be many complicated facets that can make the entire process seem overwhelming. The first thing you ... Read More
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Use the Statewide 15% Commission Cap on 3rd Party Delivery to Grow Your Direct Takeout Business
While scattered reports of certain 3rd Party Delivery (3PD) services NOT honoring WA’s 15% cap on commissions have come to our attention (this article... Read More
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Best Practices to Get the Most (and Lose the Least) From 3rd Party Delivery
In the wake of Washington State’s first ever mandated statewide cap on 3rd Party Delivery (3PD), Andy Cook performed due diligence by re-researching t... Read More
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5 “Must Haves” for every restaurant website
A restaurant’s website doesn’t need to be complicated; it shouldn’t be. Before almost any other considerations, bending to the expectation of your onl... Read More
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Adapt & Thrive - Digital Storefront
In Part III of the current Adapt & Thrive video series, Harbor Foodservice's Restaurant Operations Consultant, Andy Cook dives deeper into how to opti... Read More
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Webinar Video
Did you miss the live webinar: Operating Through the Pandemic? Watch the replay here as Harbor Foodservice hosts Andy Cook and Derek Bugge offer adapt... Read More
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Family Meal Kits
When it comes to finding new ways to generate revenue for your restaurant, one of the simplest is offering family meal kits. These don’t have to be el... Read More
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Randy Irvine Announcement
Randy Irvine, President of Harbor Foodservice responds to new Covid restrictions affecting the restaurant industry.... Read More
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Adapt & Thrive: Online Ordering
In Part II, Harbor Foodservice's Restaurant Consultant, Andy Cook puts the focus on Online Ordering; Unpacking the costly inefficiencies of telephone ... Read More
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Adapt & Thrive Through the Pandemic
Andy Cook, Harbor Foodservice's complimentary Restaurant Consultant addresses the key differences of the November 2020 dining room lockdown vs March 2... Read More
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New restrictions on restaurants and businesses announced; relief packages in development.
Governor Jay Inslee today announced new restrictions on indoor dining, bowling centers, business meetings and others as we enter a “third wave” of the... Read More
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Restaurant Restart - Digital Storefront - Website
The best restaurant websites deliver what the visitor is looking for quickly, easily, and obviously. Today’s consumers are visiting your website to an... Read More
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Restaurant Restart - Digital Storefront - Intro
More than ever before, people are screen first approach when exploring their options and informing their decisions, especially for restaurants. Chance... Read More
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Restaurant Restart - Digital Storefront - Google My Business
Datassentials, a leading market research firm that focuses on the foodservice industry has been engaged in Covid-19 research with operators, suppliers... Read More
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Restaurant Restart - Digital Storefront - Social
For many, social media is another task that is the easiest to procrastinate. The attention it requires is distracting to say the least. Rather than re... Read More
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The Washington Hospitality Association partners with Pierce County to help save restaurants together!
The Pierce County Council has allocated $7.5 million in federal CARES Act funding to create a promotional program to support customer confidence and e... Read More
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Back of House Perspective
While front-of-house operations are key, a focus on back-of-house operations can help provide even more comfort to customers dining at your location.... Read More
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Produce Update - Salinas Heat & Virus Impact
Salinas valley has been hit particularly hard with overly high temperatures and the addition of wildfire smoke. See how crops are being effected with ... Read More
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Online Ordering
Before the pandemic hit our industry, our Restaurant Solution Group engaged regularly with our customers to tap into offsite dining channels as a grow... Read More
Videos
Harbor companies are wholly focused on the Northwest.
CEO Justin Erickson describes the values that have guided generations of Harbor leaders since 1923.... Read More
Podcasts
Infinite Restaurants Interview with Randy Irvine, President of Harbor Foodservice
Infinite Restaurant host, Andy Cook speaks at length with Randy Irvine, President of Harbor Foodservice about Leadership, being adaptive, the challeng... Read More
News
Gov. Inslee announces new COVID19 requirement for restaurants & bars
Gov. Jay Inslee announced new restrictions for the hospitality industry with the goal of curtailing the spread of Covid-19 in Washington state. These ... Read More
Podcasts
Infinite Restaurants Interview with Justin Erickson, Owner and CEO of Harbor Foods Group
Andy Cook speaks with Justin Erickson about his family's 4 generations of growth and adaptation, dedication for the "Harbor Family" of employees & cus... Read More
Videos
Restaurant Restart
Using data to exceed guest expectations. Show host Andrew Cook speaks with Mark Brandau, a group manager from Datassential who's the twice-weekly Cov... Read More
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Sanitation and Operational Adaptation
The successful reopening of dining rooms and bars as shelter-in-place regulations begin to ease will depend on the appropriate balance of adhering to ... Read More
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Restaurant Restart - Back of House
As we can only speculate as to what the restaurant and hospitality industry will look like after the COVID mandates are lifted, there are tools and re... Read More
Videos
Preparing for Reopening - Supply Chain Management Concerns
Learn about the challenges our supply chain purveyors are having and what operators can do to prepare and also how to mitigate those challenges.... Read More
Videos
Restaurant Restart - Sanitation Protocols
As Washington State dining rooms begin to reopen, the industry is having to develop and execute heightened sanitation protocols that are compliant wit... Read More
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Immune Boosting Foods with Chef Derek Bugge
Harbor Foodservice Chef Derek Bugge has compiled a list of some immune boosting foods that you can either incorporate into your menu, or highlight as ... Read More
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Union Gospel Mission ramps up its mission
Harbor donates over $100k to non-profit partners to feed thousands during the pandemic.... Read More