LEISURE AND HOSPITALITY JOBS DOWN IN WASHINGTON STATE

on Monday, 09 November 2020. Posted in Blog & News

According to a Pew Research study, Washington State has lost 30.5% of its leisure and hospitality jobs.  The U.S. overall lost 24.5% of those jobs. The toll the COVID recession has taken on the hospitality industry has been staggering.  Nationally, leisure and hospitality jobs have endured by far the largest losses of any major industry. A review of U.S. Department of Labor jobs data for August, however, shows vast differences in how the industry has held up across states.  Seven had incurred sharp reductions of a third or more from February's pre-pandemic employment totals.  A few others, meanwhile, had largely recovered from an initial wave of layoffs and were down less than 10%.  For areas that lean heavily on tourism and hospitality, how the industry recovers matters not only for regional economies, but also for the vital tax dollars generated to fund state and local government budgets. The Washington potato community suffers lost sales due to the decline in hospitality and leisure activities.  And we'd be remiss were we not to mention the potentially devastating effects of a large unemployment insurance tax hike on farms and business in 2021 due to these job losses.

If you missed it




Encouraging school foodservice operators to use more poatoes

Encouraging school foodservice operators to use more poatoes

As America’s Favorite Vegetable, potatoes can help provide students with the nutrients and energy they need to do their best during the school day. That’s why it’s important to remind school foodservice operators that potatoes are not only delicious, but also cost-effective and a nutritious addition to the school menu. In partnership with the School Nutrition Association (SNA), two webinars featured potatoes.  The first webinar, “Maximize Your Menus and Minimize Labor Constraints with Potatoes”, showcased potatoes through on-trend, student-friendly menu innovations and solutions to ease labor strains. The second webinar, “Fun Summer Feeding with Potatoes”, showcased how putting potatoes at the center of the plate can enhance summer feeding programs in fresh and fun ways. Both webinars included a live cooking demonstration with Potatoes USA Culinary Director Chef RJ Harvey, RD and Award-Winning Author Dayle Hayes, MS, RD. The demonstrations were pre-recorded in the Potatoes USA Spud Lab and were a big hit with the participants. Webinars Key Takeaways: Nutritional benefits of potatoes at an affordable price How potatoes can limit food waste Ways potatoes can take over as the center of the plate How serving potatoes to children over the summer can be fun Upon webinar completion, attendees were able to earn continuing education credits. All recipes and resources utilized in the webinar are available on the SNA website for future download. Following are some quotes from the operators who were very engaged in the webinar chat. “My favorite Webinar I’ve seen so far this year. VERY helpful and insightful. Well Done!”  “Love Dayle and RJ as a team. Can they please start a cooking youtube series? ‘Dayle and RJ: Potatoes for All!’” “Great webinar, gained new ideas for using potatoes. Thank you!” SNA is recognized as the authority on school nutrition and utilizes weekly webinars to educate their 50,000+ members. For more information on K-12 School Foodservice marketing activities, email potatoesraisethebar@potatoesusa.com.

Read more