Winter 2016 by Maine Restaurant Association

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Maine Restaurant Association Names 2016 Award Recipients

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Attend the Maine ProStart Championship Saturday, March 12, 2016 8:00 am - 3:00 pm Holiday Inn By the Bay Portland, Maine

About ProStart: A national, two-year culinary and restaurant management program that transforms today's high school students into tomorrow’s industry leaders, ProStart offers an industry-driven curriculum providing real-world educational opportunities that builds practical skills and a foundation that will last a lifetime. By uniting the classroom and industry, ProStart offers students a platform to discover new interests and talents and opens doors for fulfilling careers. It happens through a curriculum that teaches all facets of the restaurant and foodservice industry, inspires students to succeed and sets a high standard of excellence for students and the industry. About the Competition: The Maine ProStart Invitational is a statewide competition between top ProStart students selected by their schools. Participants compete in culinary events and are judged by professional chefs and industry experts. Each team prepares a three-course meal in 60 minutes using only two butane burners, in addition to executing knife skills and poultry fabrication. The winning team will be flown - all expenses paid - to Dallas, Texas on April 29 - May 1 to represent Maine at the national competition. Come support the inspiring work of Maine’s next generation of chefs and restaurant leaders! No need to RSVP. Just stop by to cheer on these talented young people.

Chairman of the Board, Tina Hewett-Gordon, has announced the names of the industry professionals who will be honored with the Maine Restaurant Association’s 2016 annual awards. Award winners are selected each year by the association’s awards committee from nominations submitted by restaurant and allied industry members from across the state. The awardees will be celebrated at the association’s Annual Awards Banquet in late March.

Larry’s son Andrew, today run the restaurant John and Arline Geaghan opened in 1975. An integral part of the economy of the greater Bangor area for the past five decades, Geaghan’s Pub has long been a cornerstone of its community employing generations of Mainers over the years. In 2011 the Geaghans added a successful craft brewery venture to the family business which has invigorated their brand and Maine’s craft brewing scene.

Our 2016 Chef of the Year, James In making the Walter, is the esannounceteemed chef ment Chairat Five-O Shore man HewettRoad in Ogunquit Gordon said, and has recently “It’s such an become part of exciting octhe restaurant’s casion for our ownership group. association After graduating to, once a from the culinary year, pause to program at what recognize the today is known incredible as Bath Regional contributions Career & Techniour members [ 2016 Restaurateurs of the Year, The Geaghan Family, cal Center, Chef make to pictured above with MERA President & CEO Greg Dugal (far right) is Andy Geaghan (far left), Peter Geaghan Walter gained a Maine’s cel(middle left) and Larry Geaghan (middle right). ] world-class culiebrated resnary experience taurant ininterning at the prestigious restaurants of dustry. This year’s slate of awardees is Utah’s Stein Erickson Lodge before returna true representation of the professionaling home to Maine. In addition to tendism and perseverance exemplified in the ing the flames at his restaurant in one of very best of Maine’s foodservice entreMaine’s busiest resort towns, Chef Walter preneurs.” is dedicated to sharing his talents in support of a variety of charitable causes The 2016 Restaurateur of the Year Award including being one of Maine’s No Kid will be shared by the Geaghan family of Hungry chefs. Bangor’s Geaghan Pub & Craft Brewery. Brothers Larry, Peter and Pat along with

...continued on page 10

Legislative Update In our last newsletter we notified the membership that the Portland Green Party $15 minimum wage referendum question had been sent to the voters in the November election. We are pleased to report that through unbelievable efforts by the Maine Restaurant Association, Maine Innkeepers Association, Retail Association of Maine and their Portland members, along with incredible support and leadership by the Portland Regional Chamber, that the question was defeated. Financial and moral support from the National Restaurant Association and the International Franchise Association was also provided. As a team, this group was not only able to defeat this referendum question, but it was without question, punctuated with a 16 point margin of victory. We applaud the voters of the City of Portland for seeing what damage a $15 minimum wage and $11.25 tipped wage would do to the tourism industry and greater economy of the state’s largest city. Portland’s new city council adopted minimum wage ordinance,

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IN THIS ISSUE:

Chairman’s Message

Upcoming Events

President’s Report

In Memoriam: Bill Zoidis

Concealed Weapons Law

Restaurant & Lodging Expo

The

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Maine Restaurant Association

Chairman’s Message: By Tina Hewett-Gordon: The Nonantum Resort - Kennebunkport

New Year - Vast Opportunities Happy New Year!!! To many, the turning of the calendar means New Year’s resolutions, new opportunities, a time to set new goals, and time to reset their way of thinking and perhaps do things a bit differently than in the past. Personally, my goals are like many: work hard to strike a healthy balance between work and family, exercise as much as possible and never take one day for granted. Professionally, here at The Nonantum we are in the midst of full-blown construction projects, including re-laying the hardwood floor in our ballroom (substructure needed to be reinforced first), adding a new elevator, expanding a meeting room, and completely renovating four guest rooms. The new elevator will allow us to rethink our traffic patterns, the groups we are able to attract and accommodate will increase, and our overall guests experience and safety will be greatly enhanced. As fate would have it, the Maine Restaurant Association will be undergoing some reconstruction projects in 2016 too. As we informed membership in November via email, Greg Dugal, president & CEO of the

Maine Restaurant Association and the Maine Innkeepers Association tendered his resignation for both posts late last fall. He remains at the helm of the organization until such time that the board of directors identifies the leadership structure that best suits the needs of its membership. I assure you these discussions have already begun in earnest. My fellow directors and I are fully committed to a thoughtful and thorough process over the next several months as we chart a new course for the organization at a time when generational changes in the restaurant industry and the world of associations is at the fore. During Greg's tenure, he has had many victories at the legislative level and under his stewardship has kept the association’s reputation in high regard in the halls of the statehouse and at the national level. He remains an amazing resource to our members with his vast industry knowledge. As sad as we are to see Greg depart, it does present us with an opportunity to evaluate and evolve – both worthy endeavors to undertake from time to time. We are grateful that Greg will be present to help guide our association through this transitional period. As your chairman, I pledge to keep you informed through the process and to work diligently on your behalf to ensure the best possible outcome for our association. "The secret to change is to focus all of your energy, not on fighting the old, but on building the new." - Socrates

Legislative Update...

The

Maine Ingredient This newsletter is published by the the Maine Restaurant Association. 2016 © All Rights Reserved 45 Melville Street Augusta, Maine · 04330 Tel: 207.623.2178 · Fax: 866.711.5408 mainerestaurant.com info@mainerestaurant.com ../mainerestaurantassociation @mainerestaurant MAINE RESTAURANT ASSOCIATION OFFICERS Tina Hewett-Gordon

Chairman of the Board The Nonantum Resort Kennebunkport

Michelle Corry

Vice Chair Five Fifty-Five & Petite Jacqueline Portland

Laurie Palmer

Second Vice Chair Burger King Waterville

Bruce Woodard, CPA, CFP

Treasurer Woodard & Associates, CPA’s Auburn, Portland

Steve DiMillo

Secretary DiMillo’s On the Water Portland

John Kyle

Senior Advisor Pat’s Pizza Yarmouth

STAFF Greg Dugal

Proudly servicing Maine’s restaurants.

President & CEO greg@mainerestaurant.com

Becky Jacobson

Call today for a free evaluation.

Operations Manager becky@mainerestaurant.com

1-800-323-7378

Rebecca Dill

MODERNPEST.COM

Marketing & Events Director rebeccad@mainerestaurant.com

which raises the wage to $10.10 went into effect on January 1, 2016. This coalition, with a few additions, will now jump into action on the statewide minimum wage referendum initiative scheduled to be on the November 8, 2016 ballot. The Maine Peoples’ Alliance has collected approximately 90,000 signatures exceeding the requirement of just over 60,000 to qualify. These signatures are currently being verified by local polling officials. This statewide question, if passed, would raise the minimum wage to $9.00 in 2017, $10.00 in 2018, $11.00 in 2019 and $12.00 in 2020. It would also eliminate the tip credit and create a tipped wage at $5.00 per hour in 2017 and that wage would increase by $1.00 per year until the regular minimum wage and the tipped wage would be the same. In both cases the wage would be adjusted by the Consumer Price Index (CPI) thereafter. The association will be working with other business leaders to find a way to defeat this onerous referendum, up to and including lobbying for a competing measure that would raise the wage less quickly and dangerously and keep the tip credit intact in Maine statute. In Bangor, Councilor Joseph Baldacci, brother of the former Maine Governor, had introduced a proposed ordinance to create a minimum wage in the City of Bangor, which would be $8.25 on January 1, 2016, $9.00 on January 1 of the following year and ending with an increase to $9.75 in 2018. This ordinance would also be tied to CPI, thereafter. A vote by the Council on this ordinance was held on December 14. There were several amended versions on the table, but ultimately the ordinance proposed by Baldacci was selected. Changes from his original ordinance included moving the implementation date from January 1, 2016 to January 1, 2017. Baldacci had also exempted tipped workers and those workers under 18 and those two exemptions were removed. Tipped workers under this new ordinance will receive 50% of the local minimum wage or $4.13 the first year. At the Federal level, The Federal Omnibus Appropriations (Budget) bill that was passed included H2B Visa Reforms. The

Winter 2016 ...continued from page 1 Omnibus included important relief for H2B employers, including exempting returning workers from the 66,000 annual cap as well as allowing the use of private wage surveys. Along with other key provisions, this will allow the program to run more efficiently for both employers and the regulating agencies. The National Restaurant Association successfully lobbied to secure a number of tax provisions in the “Protecting Americans against Tax Hikes” bill that represents key victories for our industry. Among the tax provisions that benefit restaurants in the PATH Act are: • Permanent extension of the 15-year tax depreciation schedule for new restaurant construction and improvements, qualified leasehold improvements, and qualified retail improvements. Previously, this provision was renewed on a year-to-basis. The permanency of this provision is the result of years of successful lobbying for this provision. • Permanent extension of expanded Section 179 expensing. This would allow businesses to deduct $500,000 of the cost of financed purchases up to $2 million. These amounts would be indexed to keep pace with inflation.

Concealed Carry... ...continued from page 11 with a ban. 3. Enforcing a ban is difficult or impossible to do effectively. 4. If you post a prohibition on firearms, then you may be assuming the responsibility to ensure that patrons are complying, and if you fail to take reasonable steps to confirm compliance with the posting and to enforce it, then you could be held liable for your inaction. 5. If your business is posted to prohibit firearms, you cannot guarantee your patrons that no one is carrying concealed firearms without adopting additional costly and inconvenient security measures. 6. If your business is posted to prohibit firearms, criminals may consider your business an “easy target.” 7. Depending on your customer demographic, posting your premises may alienate portions of your customer base. 8. If a patron becomes the victim of a violent crime on your premises after leaving his or her firearm behind, in compliance with your prohibition, that patron could assert a civil claim against your establishment alleging that by effectively disarming him or her you created a false assurance of safety while at the same time impeding his or her self-defense capability.

• Permanent extension of the enhanced charitable deduction for food donation. This change ensures that non-corporate entities such as S corps and LLCs can take advantage of an enhanced tax deduction when they donate food inventory to charity.

OPTIONS FOR SIGNAGE

• Five-year extension of bonus depreciation. The extension would allow businesses to take a 50 percent bonus depreciation for qualified property placed in service during 2015, 2016 and 2017, phased down to 40 percent in 2018 and 30 percent in 2019.

The issue of allowing firearms on business premises is complex and does not lend itself to a one-size-fits-all approach. In addition, the very recent nature of the adoption of this law means that there is no meaningful guidance to the legal practitioner or the business owner from the court yet. Ultimately, the decision is best left to the judgment of individual business owners. If you desire more guidance on these issues, please contact:

• Five-year extension of the Work Opportunity Tax Credit. Included among WOTC-eligible groups are certain veterans, food-stamp recipients and people referred from vocational-rehabilitation programs. The tax package proposes extending the WOTC back to Jan. 1, 2015, through 2019, and expanding it to apply to certain longterm unemployed individuals. www

See enclosed document for examples of notices you may post at your business based on the policy you wish to convey. CONCLUSION

• David L. Herzer, Esq., • Adrian P. Kendall Esq., or • Charles C. Hedrick, Esq. at Norman, Hanson & DeTroy, LLC at 207774-7000 or visit nhdlaw.com. www

The

Maine

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Maine Restaurant Association

2016 Awards... The 2016 Allied Member of the Year is the law firm of Norman, Hanson & DeTroy with offices in Portland and Lewiston. Attorney David Herzer has been especially involved with the association since his firm joined the ranks of allied membership offering invaluable legal advice to both the association itself as well as its members. Norman, Hanson & DeTroy is an active participant in the Maine Restaurant & Lodging Expo, having exhibited and presented a labor law seminar at the event in 2015. Mr. Herzer and his team have also been gracious in offering guest articles for the association’s newsletter when requested and are always at the ready to share their time and talent on behalf of this organization and its membership. With expertise in a broad variety of business-related disciplines, Norman, Hanson & DeTroy has positioned itself as a law firm committed to Maine’s hospitality industry. The 2016 recipient of the industry’s highest honor, the “Bill Zoidis” Lifetime Achievement Award is Michael Carney of Governor’s Restaurants. This year Carney will celebrate his 30th anniversary as a member of the Maine Restaurant Association Board of Directors having served as its chairman from 19941996. In more recent years, he has served on the National Restaurant Association Board of Directors. In addition to the aforementioned roles, Carney has also long served as the President of the MERA Education Foundation where he has worked tirelessly in his efforts to implement the ProStart program in Maine, establishing a legacy that will serve Maine’s hospitality industry for years to come. Rounding out this year’s slate of awardees is Krista Cole of Sur Lie in Portland who will receive the association’s Rising Star Award. Established to recognize relative newcomers to the industry and the association, the Rising Star Award acknowledges restaurant professionals for their early achievements in the restaurant business. Cole, along with

...continued from page 1 business partner Antonio Alviar, first opened the doors of their tapas-style restaurant in September of 2014. Krista has played an important role with recent restaurant-centric initiatives in the greater Portland area. “We’re thrilled to be a part of this annual celebration of Maine’s restaurant community,” said Greg Piper, president of Performance Foodservice NorthCenter whose company is the banquet’s premier sponsor. “We congratulate these foodservice professionals for their creativeness and dedication to the industry. Their commitment to making delicious food is a vital part of why people enjoy living in and visiting this great state.” In speaking of the award recipients association President & CEO, Greg Dugal said, “Our goal is to recognize restaurant professionals who give back to their community, serve as mentors to others, go above and beyond in serving their customers, and make a positive contribution to our industry. We’re privileged to honor these individuals in a manner befitting their accomplishments.” A banquet will be held to celebrate these award recipients on Tuesday, March 29, 2016, at the Holiday Inn By the Bay beginning at 5:00 pm with a restaurant showcase reception featuring the culinary stylings of some of Maine’s most celebrated chefs, followed by a seated dinner, and culminating in the presentation of awards. Members of the restaurant association are encouraged to attend the banquet in celebration of the awardees and Maine’s restaurant community. Seats are available for $80 per person or tables of eight for $590. Registration and more information regarding the event is available at mainerestaurant.com. For additional details, please contact Marketing and Events Director, Rebecca Dill at 207.623.2178 or events@ mainerestaurant.com. www

Annual Awards Banquet A celebration of Maine’s restaurant community! Holiday Inn By The Bay, Portland ▪ Tuesday, March 29, 2016 5 pm ~ Restaurant Showcase Reception ▪ 6:30 pm ~ Dinner & Awards Register at mainerestaurant.com.

Concealed Carry...

...continued from page 4

Upcoming Events

FACTORS TO CONSIDER ARGUING IN FAVOR OF POSTING

2. Prohibiting firearms in establishments that serve alcohol or prohibiting patrons who are consuming alcohol from possessing firearms has a commonsense appeal, since the consumption of alcohol can impair judgment even before the legally defined excessive alcohol level is reached. 3. Some patrons may be disturbed to see someone openly carrying a firearm and may take comfort in knowing that other patrons are not carrying concealed firearms. 4. Depending on your customer demographic, a failure to post your premises may alienate portions of your customer base. 5. There is potential liability arising from a patron’s intentional or accidental discharge of a firearm on the premises that might not exist if the premises are posted to prohibit firearms. 6. If a patron becomes the victim of a violent crime on premises that were not posted, that patron could assert a civil claim against your establishment on the theory that a failure to post a prohibition effectively invited other patrons to carry firearms when it was reasonably foreseeable that alcohol would be consumed and judgment impaired. Remember: Maine law allows the open carry of firearms. If the goal is to prohibit all firearms from your premises and you post signs stating “No concealed firearms,” then you may still technically be allowing patrons to openly carrying a firearm. FACTORS TO CONSIDER ARGUING AGAINST POSTING Factors that can weigh against posting include several, different considerations: 1. Criminals are unlikely to obey a prohibition against carrying concealed firearms onto posted premises. 2. Otherwise law-abiding individuals may disregard the posting, as some people carrying concealed weapons do so out of a concern that outweighs complying

President’s Report: By Greg Dugal: President & CEO, Maine Restaurant Association

Time for a Change

Factors that weigh in favor of posting include several considerations: 1. Posting can reduce the likelihood of a patron producing a firearm during an argument or altercation.

Winter 2016

Tuesday February 2, 2016 5:00 pm - 7:00 pm

Hospitality Alliance Legislative Reception Senator Inn, Augusta Saturday, March 12, 2016 8:00 am - 3:00 pm

5th Annual ProStart Competition Holiday Inn By the Bay, Portland Mon., March 21 & Tue., March 22, 2016

Governor's Conference on Tourism Sunday River Resort, Newry mainetourismconference.com Tuesday, March 29, 2016 5:00 pm - 9:00 pm

Maine Restaurant Assoc. Annual Awards Banquet Holiday Inn By the Bay, Portland (More information on page 10) Wednesday, March 30, 2016 10:00 am - 4:00 pm

Thank you so much for having allowed me to serve the restaurant industry in Maine as President & CEO of the Maine Restaurant Association (MERA). It has been an honor and a privilege to have done so. My connection with the association goes back to the late 1980’s when then-Executive Carl Sanford asked me to become more involved. I served on the MERA Board of Directors from 1991 until 2002 and was elected President, which is now Chairman of the Board (volunteer), in 1997 and 1998. As you have undoubtedly heard, I will be moving on from this position when a suitable replacement has been found. This could take a while and I am totally committed to seeing this process through. There are two associations involved in our configuration currently and both will be accorded the effort that it will take to make the transition a seamless one. My relationship with the Maine Innkeepers Association is equally as lengthy. I remain totally committed to the success

of MERA in the future as I have in the past 25 or so years of my participation. I see MERA as the last line of defense for the industry in the areas of legislative advocacy and education. Having said that, we will be totally engaged with the Legislature as the second session of the 127th begins and will be thoroughly engaged in the effort to address the fallout from the minimum wage referendum scheduled for November of 2016. Please see the legislative update in this newsletter for more detail. We continue to be engaged at the Federal level with the National Restaurant Association and at the local level with several initiatives aimed at the hospitality industry. The association’s financial position and membership rolls are in very good shape and as our premier events, our annual awards banquet and the Maine Restaurant & Lodging Expo loom on the horizon, all eyes and efforts are on making the events and the association as successful as they have always been. Becky Jacobson (14 years) and Rebecca Dill (10 years) and the support staff here at the association have been the glue for the organization for many years. Between the three of us we will make sure there are no disruptions in the quality of our product during this time of change. Happy New Year from all of us! www

Maine Restaurant & Lodging Expo Cross Insurance Arena, Portland (More information on page 9) Tue. April 12 & Wed. April 13, 2016

Nat'l Restaurant Assoc. Public Affairs Conference Washington, DC restaurant.org/paconference

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Wednesday, September 7, 2016 8:30 am - 2:00 pm

Annual Golf Classic

P 207-947-0321 F 207-947-0323

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The

Maine

INGREDIENT I

Maine Restaurant Association

Winter 2016

In Memoriam Industry Bids Fairwell to Industry Icon, Bill Zoidis - Longtime Owner of Bangor's Pilot's Grill Maine’s restaurant community lost a legend with the passing of Bill Zoidis on January 16, 2016. He was 85 years old. A Bangor native, Bill managed his family-owned Pilots Grill restaurant in his hometown for more than 50 years until its closing in 2002. During those years, Bill was the consummate hospitality professional combining the unique skills of superior customer service and expert foodservice management. Always there to share his perspective on issues affecting the restaurant operators, Bill’s wisdom and insight helped steer the Maine Restaurant Association to success on many occasions. From current President & CEO, Greg Dugal to Past Presidents Dick Grotton and Carl Sanford, each benefited from Bill’s wise council and friendship.

Bill served as President of the Maine Restaurant Association Board of Directors (a volunteer position now titled Chairman of the Board) from 1966-1968 – the very same position his father, Pilots Grill founder, Paul Zoidis held from 1952-1953 as the organization’s first-ever board leader at the association’s founding. Bill went on to serve as a director on the National Restaurant Association board in the late 1970s and early 1980s. The Maine Restaurant Association and its members – indeed all restaurateurs in Maine – owe Bill an enormous debt of gratitude for the contributions he made to this industry over the years. So well respected was he that not only did Bill receive the Maine Restaurant Association Lifetime Achievement Award in the year 2000, its Board of Directors voted just two years later to dedicate the organization’s highest honor in his name. Now known as the Bill Zoidis Lifetime Achievement Award, Bill’s legacy carries forward through the good works that his successors do in his image.

Maine's New Concealed Weapons Law

Bill lived out his final years in Portland where he enjoyed the city’s vibrant restaurant scene, dining often at DiMillo’s on the Water and spending time in Florida during the depth of winter. Fortunately for the association, he stayed in touch and involved even in his retirement, participating frequently in MERA activities and events as recently as the 2015 awards banquet last spring. Bill was predeceased by his lovely wife Sally with whom he had three children and several grandchildren and great grandchildren. His quick smile and easy humor will be greatly missed by those who knew and loved him and his impact on this association will be appreciated for generations to come. Bill’s family has requested that individuals wishing to memorialize Bill consider a contribution in his memory to the Maine Restaurant Association Education Foundation. Donations may be sent to 45 Melville Street, Augusta, ME 04330. Condolences to the family may be expressed at brookingssmith.com. www

As of October 15, 2015, Maine law allows people who are at least twenty-one years old to carry a concealed handgun without a concealed weapons permit. In the case of service members or veterans, the minimum age requirement is eighteen years old. The prohibition on carrying concealed rifles and shotguns remains in place; however, open carry of handguns, rifles, and shotguns remains legal. Before October 15, 2015, only those who had obtained a concealed weapons permit, which required completion of a background check and a safety course, could carry a concealed handgun. The removal of this formal permitting requirement means that a bar and restaurant owner can reasonably assume that more individuals will choose to carry concealed firearms – without being vetted by law enforcement to do so, except for the background checks when the firearms first were purchased. Maine’s bar owners and restaurateurs now face decisions on how to respond in a way

A Guide for the Hospitality Industry

that reflects their own values and that reasonably protects them, their patrons and their businesses. BARS, RESTAURANTS AND LIMITS ON THE RIGHT TO CONCEALED CARRY The first thing restaurant and bar owners should know is that they have the right to post their premises to completely ban patrons from carrying any firearm, concealed or otherwise. The law specifically provides that regardless of whether or not a person possesses a concealed handgun permit, it is a crime for a person to possess a firearm in an establishment licensed for on-premises consumption of alcohol if the premises are “posted to prohibit or restrict the possession of firearms in a manner reasonably likely to come to the attention of patrons.” Secondly, regardless of whether or not a person possesses a concealed handgun permit, and regardless of whether or not the premises are posted, it is a crime to possess a firearm in an establishment licensed for on-premises consumption of alcohol if the person is under the influence of intoxicating liquor or if the person has an exces-

Cross Insurance Arena PORTLAND, ME

mainerestaurant.com

Get your free passes! Members* of the Maine Restaurant Association may register for two free passes to the Expo. Register at mainerestaurant.com/page/expo_attend and enter Promo Code: MERA2016 at check-out. Or, if you prefer, call 207.623.2178 to

by David L. Herzer, Esq., Adrian P. Kendall, Esq., and Charles C. Hedrick, Esq. of the Law Firm Norman Hanson DeTroy THE 2015 CHANGES TO MAINE’S CONCEALED FIREARMS LAW

Wednesday March 30 10 am - 4 pm

sive alcohol level (BAC ≥ 0.08%). This prohibition is similar to the prohibition against operating a motor vehicle under the influence. If a person has consumed too much alcohol to legally operate a motor vehicle, then that person cannot legally possess a firearm in an establishment licensed for the on-premises consumption of alcohol, even if those premises are not posted. On a related note, while the right to control private property trumps the right to carry a firearm, there is an exception that applies to parking areas. Maine law prevents an employer from prohibiting an employee from keeping a firearm in the employee’s vehicle if the employee has a permit to carry a concealed handgun and if the vehicle is locked and the firearm is not visible. Whether a restaurant or bar owner should post his or her business to prohibit firearms is a question influenced by legal, economic, political and emotional factors. For many, these issues will not be considered in equal measure.

...continued on page 10

tell us who’ll be attending the Expo from your property. Either way, we’ll mail your passes to you in advance of the event allowing you expedited admittance to the Expo. Additional tickets may be purchased in advance for $10 each. ( *Only restaurant members, not allied members are eligible for free passes. Allied members are encouraged to exhibit at the event and are only allowed admittance to the show if exhibiting.)

Expo Sponsors!

For more information about the Expo visit mainerestaurant.com or email expo@mainerestaurant.com. Follow the Expo on Twitter @MaineExpo and like us on Facebook at facebook.com/maineexpo.

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Karen Watterson, food editor for Maine magazine (left) with Guy and Stella Hernandez, owners of Lolita

for the freshest take on Maine’s ﬂourishing food scene. for the freshest take on Maine’s ﬂourishing food scene.

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The

Maine

INGREDIENT I

Maine Restaurant Association

Winter 2016

Maine's New Concealed Weapons Law

A Guide for the Hospitality Industry

Cross Insurance Arena PORTLAND, ME

mainerestaurant.com

by David L. Herzer, Esq., Adrian P. Kendall, Esq., and Charles C. Hedrick, Esq. of the Law Firm Norman Hanson DeTroy THE 2015 CHANGES TO MAINE’S CONCEALED FIREARMS LAW

Wednesday March 30 10 am - 4 pm

...continued on page 10

Expo Sponsors!

For more information about the Expo visit mainerestaurant.com or email expo@mainerestaurant.com. Follow the Expo on Twitter @MaineExpo and like us on Facebook at facebook.com/maineexpo.

The

Maine

INGREDIENT I

Maine Restaurant Association

Concealed Carry...

...continued from page 4

Upcoming Events

FACTORS TO CONSIDER ARGUING IN FAVOR OF POSTING

President’s Report: By Greg Dugal: President & CEO, Maine Restaurant Association

Time for a Change

Factors that weigh in favor of posting include several considerations: 1. Posting can reduce the likelihood of a patron producing a firearm during an argument or altercation.

Winter 2016

Tuesday February 2, 2016 5:00 pm - 7:00 pm

Hospitality Alliance Legislative Reception Senator Inn, Augusta Saturday, March 12, 2016 8:00 am - 3:00 pm

5th Annual ProStart Competition Holiday Inn By the Bay, Portland Mon., March 21 & Tue., March 22, 2016

Governor's Conference on Tourism Sunday River Resort, Newry mainetourismconference.com Tuesday, March 29, 2016 5:00 pm - 9:00 pm

Maine Restaurant Assoc. Annual Awards Banquet Holiday Inn By the Bay, Portland (More information on page 10) Wednesday, March 30, 2016 10:00 am - 4:00 pm

Maine Restaurant & Lodging Expo Cross Insurance Arena, Portland (More information on page 9) Tue. April 12 & Wed. April 13, 2016

Nat'l Restaurant Assoc. Public Affairs Conference Washington, DC restaurant.org/paconference

www.DennisExpress.com

800-439-2727

www.Sysconne.com 1-800-632-4446

Serving Maine Since 1908

Wednesday, September 7, 2016 8:30 am - 2:00 pm

Annual Golf Classic

P 207-947-0321 F 207-947-0323

Spring Meadows Golf Club, Gray

Info@DennisExpress.com

...continued on page 11

The

Maine

INGREDIENT I

Maine Restaurant Association

Chairman’s Message: By Tina Hewett-Gordon: The Nonantum Resort - Kennebunkport

Legislative Update...

The

Chairman of the Board The Nonantum Resort Kennebunkport

Michelle Corry

Vice Chair Five Fifty-Five & Petite Jacqueline Portland

Laurie Palmer

Second Vice Chair Burger King Waterville

Bruce Woodard, CPA, CFP

Treasurer Woodard & Associates, CPA’s Auburn, Portland

Steve DiMillo

Secretary DiMillo’s On the Water Portland

John Kyle

Senior Advisor Pat’s Pizza Yarmouth

STAFF Greg Dugal

Proudly servicing Maine’s restaurants.

President & CEO greg@mainerestaurant.com

Becky Jacobson

Call today for a free evaluation.

Operations Manager becky@mainerestaurant.com

1-800-323-7378

Rebecca Dill

MODERNPEST.COM

Marketing & Events Director rebeccad@mainerestaurant.com

OPTIONS FOR SIGNAGE

See enclosed document for examples of notices you may post at your business based on the policy you wish to convey. CONCLUSION

• David L. Herzer, Esq., • Adrian P. Kendall Esq., or • Charles C. Hedrick, Esq. at Norman, Hanson & DeTroy, LLC at 207774-7000 or visit nhdlaw.com. www

PRSRT STD US POSTAGE PAID PERMIT #121 AUGUSTA, ME

MAINE INGREDIENT I

45 Melville St. • Augusta, ME 04330

The

207. 623 . 2178

Winter 2O16

mainerestaurant . com

info @ mainerestaurant . com

Maine Restaurant Association Names 2016 Award Recipients

MAINE INGREDIENT

p i T t Ho

The

Attend the Maine ProStart Championship Saturday, March 12, 2016 8:00 am - 3:00 pm Holiday Inn By the Bay Portland, Maine

...continued on page 10

...continued on page 11

IN THIS ISSUE:

Chairman’s Message

Upcoming Events

President’s Report

In Memoriam: Bill Zoidis

Concealed Weapons Law

Restaurant & Lodging Expo

Maine’s Concealed Weapons Law (This document references the “Maine Concealed Weapons Law” article published in this, the Winter 2016 article on page four of the Maine Ingredient newsletter of the Maine Restaurant Association authored by attorneys at the firm of Norman, Hanson & DeTroy.)

OPTIONS FOR SIGNAGE TO CONVEY YOUR WEAPONS POLICY To prohibit all firearms, concealed or otherwise: *****

NOTICE *****

To prohibit openly carried firearms, but permit concealed firearms: *****

All firearms are prohibited inside this establishment.

NOTICE *****

All firearms must be concealed at all times. Patrons consuming alcohol are prohibited from possessing any firearms on these premises.

Regardless of the decision to post, or not to post, the following notice may be advisable:

*****

NOTICE *****

Additionally, if the premises are posted, the following notice may also be considered:

*****

Maine law makes it a crime to possess a firearm on these premises while intoxicated or while having an excessive blood alcohol level.

NOTICE *****

We have posted our premises to request that patrons not carry firearms onto our premises. Out of respect for the privacy of all our patrons, we have chosen not to adopt measures to check for concealed weapons. Accordingly, we are unable to guarantee that concealed weapons will not be present.

If you desire more guidance on these issues, please contact David L. Herzer, Esq., Adrian P. Kendall Esq., or Charles C. Hedrick, Esq. at Norman, Hanson & DeTroy, LLC at 207-774-7000 or visit nhdlaw.com.