Janet Swanigan, a 2014 Stars of the Industry Winner
February 2014 Issue 2014 Stars of the Industry Winners pg. 4
also in this issue
White House offers some employers transition relief under health care law pg 11
AT YOUR SERVICE
PATRICK TAMM InRLA President DEBRA SCOTT InRLA Director of Operations TOM JOHNSON InRLA Director of Finance CONNIE VICKERY InRLA Director of Government Affairs STEPHANIE HIGGINS InRLA Director of Events STACY QUASEBARTH InRLA Director of Communications EMILY WALDRON InRLA Director of First Impressions
INDIANA RESTAURANT & LODGING ASSOCIATION 200 S. Meridian St. Suite 350 Indianapolis, IN 46225 www.InRLA.org
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CONTENT 2
JEFFREY BROWN NAMED TO AH&LA BOARD OF DIRECTORS
4
INRLA STARS OF THE INDUSTRY AWARD WINNERS
6
NATIONAL RESTAURANT ASSOCIATION LAUNCHES DIGITAL MAKEOVER CONTEST FOR MEMBERS
6
NRA LAUNCHES OPERATOR SURVEY TO ANSWER QUESTIONS ABOUT FOOD WASTE
7
INRLA EVENTS
7
MEMBERS-ONLY WEBINAR: WHAT TO DO WHEN YOUR RESTAURANT IS ATTACKED ONLINE
8
TASTE OF HOOSIER HOSPITALITY DURING INRLA HOSPITALITY LEADERSHIP DAY & NEW TOURISM BRAND BRIEFING
10
HOUSE ACTION ON 40-HOUR BILL EXPECTED IN EARLY MARCH
10
2014 RESTAURANT FORECAST AVAILABLE NOW
11
WHITE HOUSE OFFERS SOME EMPLOYERS TRANSITION RELIEF UNDER HEALTH CARE LAW
12
LOCAL CHEFS, BREWERY LAND SPOT AS JAMES BEARD SEMIFINALISTS
14
HOOSIER HOSPITALITY CONFERENCE MAR. 10-12 InRLA At Your Service: February 2014
Jeffrey Brown Named To AH&LA Board Of Directors Jeffrey Brown, CEO, Schahet Hotels Inc. has been named to the American Hotel & Lodging Association (AH&LA) 2014 board of directors, representing the Management Company segment. The new board of directors is comprised of C-level lodging executives representing the full scope of the lodging sector, including brands, owners and REITS, management companies, independents, and state associations. A new board was selected to reflect the completely new strategic direction and membership model passed last June by a vote of association members. Serving the hospitality industry for more than a century, the American Hotel & Lodging Association (AH&LA) is the sole national association representing all segments of the 1.8 million-employee U.S. lodging industry, including hotel owners, REITs, chains, franchisees, management companies, independent properties, state hotel associations, and industry suppliers. Headquartered in Washington, D.C., AH&LA provides focused advocacy, communications support, and educational resources for an industry generating $155.5 billion in annual sales from 4.9 million guestrooms. Jeffrey has served on the AH&LA Board for over 6 years. He most recently was a member of the Strategic Planning and Funding Committees responsible for the new direction of AH&LA. In 2002-04 Jeffrey was the Chairman of the Indiana Hotel Lodging Association and has served on its board for over 10 years. He received the AH&LA Most Valuable Volunteer Award in 2004 and was the Indiana Hotelier of the Year in 2004. Jeffrey continues to serve on the Indiana Restaurant & Lodging Association board as well as many of its committees. He has be asked to serve on the AH&LA Audit committee “AH&LA now begins a new chapter, bringing together the entire industry under one national umbrella, focusing the association on proactive and effective advocacy, and allowing the industry to speak with one voice,” said AH&LA President/CEO Katherine Lugar. “We are thrilled that our new board is comprised of dynamic group of senior industry leaders who will lead the AH&LA’s future strategic direction. I’m confident Jeffrey Brown will be a valuable contributor of the thought leadership and direction crucial to ensuring AH&LA and the industry are best-positioned to tackle the challenges and meet the objectives of the future.” For a complete list of board members visit http://tinyurl.com/ahlaboard. Schahet Hotels Inc. is a hotel management and development company located in Indianapolis, IN. Currently they operate 10 hotels in Indianapolis, IN and Schenectady, NY.
AH&LA Legislative Action Summit April 1-2, 2014 JW Marriott, Washington DC Washington, D.C.
AH&LA's Legislative Action Summit (LAS) remains the most effective way to voice the strength of the lodging industry to key policymakers in Washington, and in recent years we have seen direct and impressive results from our visits InRLA At Your Service: February 2014
to Capitol Hill. With workforce, technology/tax, and travel/ tourism once again set to impact the industry, we need to join together to make our voices heard. Our issues are too important to leave to others; it is your responsibility as a leader in our industry to attend. No other conference offers the same level of access, insight, and influence. Join with other hotel owners, general managers, and CEOs to tell Congress why the lodging industry is vital. Learn more online at: http://www.ahla.com/LAS/ Page 3
STARS OF THE INDUSTRY WINNERS EXEMPLIFY HOOSIER HOSPITALITY
Indiana Restaurant and Lodging Association recognizes those who go above and beyond
The Indiana Restaurant and Lodging Association (InRLA) recently recognized the hard work, dedication and contributions made by restaurant and hotel employees during its annual Stars of the Industry. Each year, members are asked to make nominations that are evaluated and ultimately voted on by human resource directors to determine the winners. This year’s winners include: Jeff Smith from Harry & Izzy’s: Volunteer of the Year Kathy Bowman from Residence Inn Northwest: Lodging Select Service Manager of the Year Sarah Thompson from the Hyatt Hotel: Full Service Manager of the Year Lee Ann Cunningham, Canyon Inn: Restaurant Manager of the Year Anthony Nichols, Crowne Plaza Airport: Full Service Outstanding Lodging Employee of the Year in the Back of House Donald Frantz from Holiday Inn Express, Schererville: Select Service Outstanding Lodging Employee of the Year for the Back of House Mick David from Harry & Izzy’s Downtown: Outstanding Restaurant Employee of the Year for the Back of House Jamie Thacker, Spring Mill Inn: Select Service Outstanding Lodging Employee of the Year for the Front of House Michael Butler from Hacienda Mexican Restaurant: Outstanding Restaurant Employee of the Year Janet Swanigan from the Westin: Full Service Outstanding Lodging Employee of the Year for the Front of House Stars included: • Ruthanne Althaus from Potawatomi Inn • David Anderson from St. Elmo Steak House • Brian Baldwin from Indianapolis Marriott East Page 4
• Celia Belden from Hilton Indianapolis • Kathy Bowman from Residence Inn Indianapolis • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Northwest Tina Colburn from Abe Martin Lodge Marsha Cox from Ft. Harrison State Park Inn Lee Ann Cunningham from Canyon Inn Skyra Edington from Holiday Inn Terre Haute Dominic Edwards from JW Marriott Amanda Foegley from Harry & Izzy’s North Dulce Garrido from Marriott Indianapolis Downtown Matt Fillen from St. Elmo Steak House Judy Greer from Hilton Garden Inn Northwest Rachel Hardin from Hilton Garden Inn Northwest Rogelio Hernandez from Marriott Indianapolis Downtown Jerry Hunter from Hilton Indianapolis Rodlee Lancaster from The Alexander Kristin Liggin from Homewood Suites Keystone Jennifer McCord from Turkey Run Inn Veneshia McCoy from Renaissance Indianapolis North Patricia Mendez from Hampton Inn Downtown Bryan Miller from Renaissance Indianapolis North Becky Moore from the Westin Indianapolis Anthony Nichols from Crowne Plaza Airport Susana Palma from the Westin William Perry from Omni Severin Hotel Nikki Phillips from Hampton Inn Carmel Genny Pickle from Hilton Garden Inn Airport Brian Richter from JW Marriott Melissa Rivera from JW Marriott Christine Robinett from Belterra Casino Hotel Juan Ruiz from Homewood Suites | Hampton Inn Lafayette Kara Showley from Weber Grill Nancy Simanek from Hampton Inn Indianapolis Bob Stogsdill from Holiday Inn Express South Janet Swanigan from the Westin Sarah Thompson from Hyatt Regency Indianapolis Richard Thorne from Cliffty Inn Evan Timpson from Harry & Izzy’s North Tyler Upshaw from Omni Severin Hotel Iris Vickery from Hampton Inn Northwest John Walter from Omni Severin Hotel Troy Ward from Harry & Izzy’s North Nabil Wassef from Renaissance Indianapolis North InRLA At Your Service: February 2014
Jeff Smith from Harry & Izzy’s: Volunteer of the Year
Lee Ann Cunningham, Canyon Inn: Restaurant Manager of the Year
Mick David from Harry & Izzy’s Downtown: Outstanding Restaurant Employee of the Year for the Back of House
Kathy Bowman from Residence Inn Northwest: Lodging Select Service Manager of the Year
Anthony Nichols, Crowne Plaza Airport: Full Service Outstanding Lodging Employee of the Year in the Back of House
Jamie Thacker, Spring Mill Inn: Select Service Outstanding Lodging Employee of the Year for the Front of House
Sarah Thompson from the Hyatt Hotel: Full Service Manager of the Year
Donald Frantz from Holiday Inn Express, Schererville: Select Service Outstanding Lodging Employee of the Year for the Back of House
Michael Butler from Hacienda Mexican Restaurant: Outstanding Restaurant Employee of the Year
Congratulations! Janet Swanigan from the Westin: Full Service Outstanding Lodging Employee of the Year for the Front of House InRLA At Your Service: February 2014
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National Restaurant Association Launches Digital Makeover Contest for Members The National Restaurant Association (NRA) has launched its “Extreme Digital Makeover” campaign geared towards members looking to expand their business online. Winners will receive access to various prizes designed to boost their restaurant’s web presence, text messaging, online ordering and local marketing efforts. The contest is open to NRA members looking to invent, reinvigorate or re-invent their restaurant’s digital presence. Nominations are open now through March 14 at http://www.Restaurant.org/DigitalMakeover. “Our Extreme Digital Makeover contest is just one of the many ways NRA supports its members and helps promote restaurant innovation,” said Phil Kafarakis, Chief Innovation and Member Advancement Officer for the National Restaurant Association. “Technology is becoming increasingly vital to the restaurant industry as consumers make reservations, look up menus and place their orders online. We want to educate operators and suppliers on best practices regarding web presence, email marketing, text messaging and social media in order to reach new patrons and maintain customer loyalty.” Interested members will be asked to fill out a short application at http://www.Restaurant.org/DigitalMakeover detailing why they deserve a digital makeover. Members will have the ability to check off which prizes they would like to be considered for. The digital makeover contest will award four different winners one of the following prizes: •
Mopro: 2 years of free digital media package, including a custom HTML5 website, video, photos, social media and e-commerce shop
•
CMSText: 1 year of free text messaging platform service
•
EatStreet: 1 year of free online ordering services, website development, credit card processing for online orders and associated marketing for a single location
•
Fishbowl: 1 year free of Local Marketing Suite (Email Marketing [up to 5000 names on list], Social Media Marketing & Reputation Management)
NRA’s latest research shows that restaurant technology in on the rise. More than two in five have used a smartphone to find restaurant locations and directions, or viewed menus and 43 percent have ordered takeout or delivery orders online. Additionally 36 percent of all adults surveyed say that would like to receive notification of specials or events through social media like Facebook or Twitter and 61 percent said they would like to receive email or text notifications of daily specials.
NRA Launches Operator Survey to Answer Questions about Food Waste The NRA is calling on restaurant operators to participate in an online survey on how much unused food is donated, composted, or sent to landfills and other waste disposal facilities. The information will be used to help develop new ways to reduce food waste. We’ve teamed up with the Grocery Manufacturers Association and the Food Marketing Institute to form the Food Waste Reduction Alliance - focused on achieving: reductions in the amount of food waste generated, increased amounts of safe, nutritious food donated, and more recycling of unavoidable food waste, diverting it away from landfills. Operators interested in participating can take the survey online at: http://tinyurl.com/nrafoodsurvey Page 6
InRLA At Your Service: February 2014
2014 NRA Public Affairs Conference
2014 InRLA EVENTS
April 29 – 30, 2014 Tell Congress that America Works Here! The restaurant industry is facing unprecedented challenges on a variety of legislative fronts from health care and taxes to minimum wage and immigration reform. 2014 will be a critical mid-term election year for restaurateurs large and small. Congress needs to know how all of these issues affect you and your employees. Join hundreds of industry peers and colleagues for two days in Washington, DC. Learn about the issues, talk with colleagues and share your story with Congress. They need to know that America Works Here. Learn more online at: http://tinyurl.com/nrapublicaffairsconf
HOOSIER HOSPITALITY CONFERENCE (PG. 16) March 10-12, 2014 Notre Dame's Morris Inn, South Bend REVERSE TRADE SHOW April 24, 2014 Moore Restoration 3610 Shelby St., Indianapolis More information coming soon. GOLF OUTING July 23, 2014 Tee Time: 11AM Eagle Creek Golf Course 8802 W. 56th St., Indianapolis
Members-Only Webinar: What To Do When Your Restaurant Is Attacked Online In this era of Open Table, Yelp, and other social media —a restaurant’s reputation can be seriously tarnished with a single negative online review. When this happens, it can be difficult to contain and repair the damage, but there are effective legal and public relations strategies. This panel discusses how to implement these strategies in various scenarios, and how to apply them to your business—both before and after online attacks. Panelists include: Adele Cehrs, CEO and Founder, Epic PR Group, Dan Simons, Partner, Farmers Restaurant Group, and Principal, Vucurevich Simons Advisory Group and David S. Wachen, Esq., Attorney at Law Brain Feed is National Restaurant Association (NRA) Show's brand new online destination where the celebrity chefs, industry leaders and experts who wowed at the Show keep giving. Videos, live webinars, techniques, trends—this is where foodservice professionals go to feed their minds. Mark your calendars for Wednesday, March 5th at 3:00pm EST for this webinar. Register online at http://tinyurl.com/onlineattack InRLA At Your Service: February 2014
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Taste of Hoosier Hospitality During InRLA Hospitality Leadership Day & New Tourism Brand Briefing Thank you to those that attended Hospitality Leadership Day at the State House. One of the several issues discussed was the high cost of unemployment insurance. This issue comes up every year as members see their bills rise. Legislators address it by trying to reduce fraudulent payments but the payments will continue to climb. They climb because Indiana had to borrow from the Feds to pay benefits during the recession and now Hoosier businesses owe interest and a penalty, (Federal government reduces our FUTA credit by $21 each year,) until Indiana no longer is in debt which was projected to be in 2017. Some recent good news was released by the Department of Workforce Development (DWD). Their Jobs for Hoosiers program has had an early positive impact on reducing the average duration that an individual draws unemployment benefits and could help accelerate the payback timeline if the results continue. Indiana still maintained a loan balance of $1.393 billion as of February 12, but it’s expected to drop below $1 billion by the end of 2014. The interest rate on Indiana’s UI debt was 2.58% last year but will decline to 2.38% for 2014. The premium surcharge levied by the state to pay off the interest declines from 7.0% in 2013 to 3.0% in 2014, but had soared as high as 13% as recently as 2011. Each one percentage point drop is equivalent to a savings for employers of about $3 per employee. The Taste of Hoosier Hospitality event during InRLA Hospitality Leadership Day also served as a showcase for the new brand initiatives of the Indiana Office of Tourism Development. Easels and table tents throughout the event featured the newly announced slogan "Honest to Goodness Indiana Est. 1916" along with marketing materials and key infographics portraying factoids in relation to tourism, restaurants, and hotels in Indiana. Mark Newman also provided an in-depth presentation of the State's new brand to those that attended the briefing.
Photos from the 2014 Taste of Hoosier Hospitality during InRLA Hospitality Leadershiop Day Page 8
InRLA At Your Service: February 2014
More Photos from the 2014 Taste of Hoosier Hospitality during InRLA Hospitality Leadership Day
InRLA At Your Service: February 2014
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NEW REPORT HELPS RESTAURATEURS OPTIMIZE FINANCIAL PERFORMANCE
House action on 40-hour bill expected in early March
The National Restaurant Association (NRA) has released a new edition of its Restaurant Operations Report, a unique, comprehensive resource that helps restaurant operators review and strengthen financial performance. Produced in collaboration with Deloitte & Touche LLP, the 2013-2014 edition of the report allows restaurateurs to compare their operations to similar ones to better detect potential problems, manage costs, and become more efficient. "Understanding how a restaurant is performing and allocating its resources in comparison with establishments of a similar business profile could help operators position their establishments for growth and optimized profitability,” said Hudson Riehle, senior vice president of the research and knowledge group for the NRA.
Republicans and Democrats are working together to change the way the health care law defines "full time." Rep Todd Young (R-Ind.) is the lead sponsor of Save American Workers Act (http://tinyurl.com/ saveamericanworker), H.R. 2575, The bill defines full-time as 40 hours a week, not 30. More than 200 lawmakers are cosponsoring the bill.
The Restaurant Operations Report presents operating results as amounts per seat and as ratios to total sales, which are the most common bases in the industry. It provides data on cost of sales, gross profit, direct operating expenses, employees, pre-tax income and other measurements to help sharpen financial performance and quickly identify cost categories where data could substantially vary from similar operations. Based on financial data from hundreds of restaurants, the Restaurant Operations Report analyzes restaurant income and expense statements to generate operations data for four restaurant profiles. To order the report, visit the NRA’s online store at http://www.Restaurant.org/Store, or call (800) 482-9122. The report is available to Indiana Restaurant & Lodging members for $100, and to non-members for $200.
H.R. 2575 is expected to be considered on the House floor in early March.
2014 RESTAURANT INDUSTRY FORECAST The National Restaurant Association’s comprehensive, annual outlook for and overview of the U.S. restaurant industry, covering national and state-by-state sales and employment forecasts, as well as workforce, segment, consumer, technology and menu trends. The 2014 edition of this report is divided into six parts by topic that can be used separately, or combined into a 360-degree view of the industry.
If you haven't already, tell your legislators to support this important change to the Affordable Care Act.
Driven by a stronger economy and historically high levels of pent-up demand among consumers, restaurant-industry sales are expected to hit a record high of $683.4 billion in 2014. Although this will represent the fifth consecutive year of real growth in restaurant sales, the gains remain below what would be expected during a normal post-recession period due to a range of challenges. However, the restaurant industry will remain the nation’s second-largest private sector employer with a workforce of 13.5 million. Buy now at http://www.restaurant.org/forecast
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Find your representatives online at: http://www.house.gov/ representatives/#state_in
InRLA At Your Service: February 2014
White House offers some employers transition relief under health care law Some employers will receive relief under the Affordable Care Act's employer mandate next year. The ACA’s employer mandate eventually will require employers of 50 or more full-time-equivalent employees to either offer health benefits to their full-time employees or face possible penalties. The mandate originally was due to take effect in 2014, but the White House last summer moved the effective date to 2015. In a final rule issued February 10, 2014 to explain how the mandate will work, the Obama Administration said that employers with 50 to 99 full-time-equivalent employees won't be subject to the law’s employer-mandate penalties until 2016. This change, and other changes in the final rule, will provide additional flexibility for employers, especially those at or near the 50 FTE-employee definition of a “large employer” under the ACA. The National Restaurant Association has been pressing regulators for these changes and will continue to do so. The NRA also continues to advocate for structural changes in the law that only Congress can address, such as the definition of fulltime employee. According to Treasury Department officials, other provisions of the final rule: Make permanent the "look-back measurement method:" The final rule gives covered employers the option of using a look-back period to measure the full- or part-time status of variable-hour and seasonal employees. This measurement method can give employers more stability and predictability in knowing which employees are eligible for health care coverage under the law. The Treasury Department also clarified that seasonal employees in positions working six months or less in a year generally aren’t considered fulltime employees. Offer transition relief for certain employer penalties: Penalty "A" will apply under the law to covered employers who fail to offer minimum essential coverage to “substantially all” of their full-time employees. For 2015, the Treasury Department says "substantially all" means employers must InRLA At Your Service: February 2014
offer coverage to at least 70 percent of full-time employees. Starting in 2016, covered employers must offer coverage to 95 percent of their full-time employees to avoid Penalty A. Offer transition relief for employers with non-calendaryear health plans. For covered employers who offer non-calendar-year plans, the final rule clarifies that the employer mandate will take effect on the first day of their plan year in 2015, rather than Jan. 1, 2015. The National Restaurant Association said the final rule provided additional relief for some employers and thanked the Treasury Department for working with the NRA and the Employers for Flexibility in Health Care Coalition to provide flexibility in the rule. See the Treasury Department's press statement online at http://tinyurl.com/treasurypr and fact sheet online at http:// tinyurl.com/treasuryfactsheet for more information. The National Restaurant Association will update its Health Care Headquarters online at http://www.restaurant.org/ healthcare with further analysis of the final rule. Still to come: The Treasury Department has not yet finalized major new reporting requirements for employers under the law. The first information reports will be required in early 2016, based on data tracked in 2015. The National Restaurant Association reiterated its concern that these rules be as streamlined as possible, since these could contain significant compliance costs for restaurants. The NRA also called on Congress to address other parts of the law. As restaurants nationwide struggle with ACA implementation, challenges remain that now only Congress can address. The NRA asks Congress to come together in a bipartisan manner to better align the definition a full-time employee with current business practices, eliminate the duplicative automatic-enrollment provision, and simplify the determination of a small business under the law. For continuing updates on the law, visit the NRA’s Health Care Headquarters online at: http://www.restaurant.org/ healthcare
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Local chefs, brewery land spot as James Beard semifinalists
Four local chefs and a trio of craft brewers have made the elite list of semifinalists for the James Beard Foundation restaurant and chef awards. Often compared to the Academy Awards of the culinary world, James Beard honors were announced today. Here are the semifinalists from Indiana (none are new to the list), though the state has yet to have a final James Beard award winner.
Neal Brown, The Libertine Liquor Bar, Indianapolis, for best chef Great Lakes region.
Greg Hardesty, Recess, Indianapolis, for best chef Great Lakes region.
Neal Brown of Libertine is one of the local semifinalists in the James Beard Foundation awards.
Greg Hardesty, a chef at Recess has been named a semifinalist for the James Beard Foundation awards.
(Photo: Charlie Nye / The Star)
(Photo: Robert Scheer / The Star)
It's the second year Brown has been named a semifinalist.
It's the third time Hardesty has been named a semifinalist.
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InRLA At Your Service: February 2014
James Beard semifinalists continued....
Regina Mehallick, R bistro, Indianapolis, for best chef Great Lakes region. Owner and operator of R bistro, chef Regina Mehallick was named a semifinalist for a prestigious James Beard Foundation award. (Photo: Frank Espich/The Star) It's the fifth time Mehallick has been named a semifinalist.
David Tallent, Restaurant Tallent, Bloomington, for best chef Great Lakes region. Chef David Tallent of Restaurant Tallent in Bloomington has been named a semifinalist for a James Beard Foundation Award. (Photo: Rob Goebel / The Star) It's the ninth time Tallent has been named a semifinalist.
Mike Floyd, Nick Floyd and Simon Floyd of Three Floyds Brewing in Munster, for Outstanding Wine, Spirits or Beer Professional Category. Mike, Nick and Simon Floyd of Three Floyds Brewing Three Floyds Brewing Co. in Munster, Ind. were named a semifinalist for the James Beard Foundation awards. Shown here is a label for one of the craft brewery's beers. (Photo: Submitted photo) The brewery was also a semifinalist in 2013.
To make the list: The James Beard Foundation holds an online open call for entries beginning in mid-October of each year. This year, more than 38,000 entries were received and whittled down by a committee. On March 18, the foundation will announce the final nominees for all award categories in Chicago. Nominations will also be announced live via the Foundation's Twitter feed at twitter.com/beardfoundation. On May 5, the final awards will be handed out at a gala at the David H. Koch Theater at Lincoln Center in New York City. Tickets to the May 5 Awards ceremony and gala reception will go on sale on March 18, 2014, and can be purchased at jamesbeard.org/awards.
InRLA At Your Service: February 2014
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JOIN US MONDAY, MARCH 10 AS WE KICK OFF HHC WITH GREAT TOURS AND NETWORKING! PRE-CONFERENCE TOURS ON MONDAY, MARCH 10 ALL TOURS DEPART FROM THE LOBBY OF MORRIS INN 11:00 AM - 4:00 PM - Blue Chip Casino or Lighthouse Place Premium Outlets Day Free for HHC conference registrants Try your hand at Lady Luck or enjoy a spa treatment in the luxurious Spa Blu. Save 25% - 65% at Lighthouse Place Premium Outlets. Shoppers will receive a free VIP Coupon Book and save even more. HHC partners Blue Chip Casino, Lighthouse Place Premium Outlets and the LaPorte CVB will provide complimentary transportation to and from the resort, a complimentary lunch in Options Buffet restaurant, group discounts in Spa Blu (appointments required) along with a players card which will include FREE slot play incentives. Check out our website at www.bluechipcasino. com to see all that Blue Chip has to offer and www.premiumoutlets.com/lighthouseplace to find your favorite storeShop Brilliantly!. Space is limited so do please email/call Angela Gaghan, AngelaGaghan@boydgaming.com or 219.861-4861, by Monday March 3rd to reserve your spot for this exclusive offer! 2:00 PM- 4:00 PM University of Notre Dame Campus Tour Free for HHC conference registrants No trip to South Bend is complete without a walking tour of the iconic University of Notre Dame campus. Visit such world-famous sites as the Basilica of the Sacred Heart, the Grotto, the Hesburgh Library with its famous mural of "Touchdown Jesus" and see what is under the Golden Dome of the Main Building. Time for souvenir shopping in the amazing Hammes Bookstore is included. Advance reservations recommended. Contact Carolyne Wallace, (574) 400-4023, by March 3 to reserve your tour.
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2:00 PM- 4:00 PM The Museums at Washington and Chapin Free for HHC conference registrants Explore two fantastic museums at one location! The Studebaker National Museum displays 120 historic vehicles from the Conestoga Wagon that brought the Studebaker family to South Bend to the last "Studie" to roll off the South Bend assembly line. The collection features eight National Treasures including the carriage President Lincoln rode to Ford's Theatre the night he was assassinated. The Center for History offers interactive displays of regional history and features tours of the Oliver Mansion, the 38-room circa 1896 home of J.D. Oliver with all of its original furnishings retained. Advance reservations recommended. Contact Carolyne Wallace, (574) 400-4023, by March 3 to reserve your tour. ///////////////////////////////////////////////////////////////////////////////////////////// 5:00 PM : 1st Time HHC Attendee Welcome Legends of Notre Dame Restaurant & Pub ///////////////////////////////////////////////////////////////////////////////////////////// 6:00 PM : HHC Conference Welcome & Networking Legends of Notre Dame Restaurant & Pub -----------------------------------------------------------------------------Hotel Information: Morris Inn 1399 N Notre Dame Ave., South Bend, IN 46617 Discounted hotel room rate: $139 Reserve your room by Feb. 10, 2014 Reservations: 1-800-280-7256 Please mention the Hoosier Hospitality Conference when making reservations.
InRLA At Your Service: February 2014
2014 HOOSIER HOSPITALITY CONFERENCE: MARCH 10-12, 2014 AT THE MORRIS INN AND NOTRE DAME CONFERENCE CENTER, NOTRE DAME, IN CONTACT INFORMATION Business Name
Contact Name
Address City Email
State
Phone (
)
Fax (
Second Registrant Name
Third Registrant Name
WHAT INDUSTRY ARE YOU IN? InRLA
Restaurant
AICVB / CVB Member
Lodging
Tourism
Zip
Meetings
)
Other ________________________
IMPI Member
Membership forms are available at www.hoosierhospitalityconference.com if you want to take advantage of member discount pricing for HHC Conference Registration.
RATES AFTER FEBRUARY 18, 2014 FULL CONFERENCE RATES
(Includes all functions and meals, excluding Progressive Dinner.)
Member Rate 1st registrant
$244
Non-Member Rate
$264
Progressive Dinner (Tuesday)
Member Rate Wednesday
$118
Non-Member Rate Tuesday
$168
Non-Member Rate Wednesday
$138
Progressive Dinner (Tuesday) T-SHIRT SIZE:
Small
Medium
$25
Wednesday sessions only. Excludes food.
$25
Community Outreach Project (Food Bank of Northern Indiana) Please bring donated food item
1 DAY RATES (Includes all seminars and lunch.) $148
Tuesday sessions only. Excludes food.
INTERACTIVE EXPERIENCES: Tuesday, March 11th 3:00–5:00 PM (please select your preference below as space is limited)
$45 / $65
Member Rate Tuesday
STUDENT RATE
Stadium Tour ($12 fee) Marketing a Two-Museum Campus (Studebaker Museum and Center for History) Undecided
$45 / $65 Large
Opt out XL
XXL
PROGRESSIVE DINNER: Tuesday, March 11th 7:00–10:00 PM (please select your preference below as space is limited) Option 1 ($45) - Japanese Fusion, Tippecanoe Place, Palais Royale Option 2 ($65) - Baker’s Bar & Grill, LaSalle Grill, Palais Royale
PAYMENT METHOD To receive advance registration rate, this form must be postmarked on or before February 18, 2014.
Payment must accompany registration to be processed. Please include $12 fee if going on the Stadium Tour.
Enclose check for $________________ (make payable to Hoosier Hospitality Conference) Mail to: Hoosier Hospitality Conference, 200 S. Meridian St., Suite 350, Indianapolis, IN 46225
Credit Card Payment. Fax form to 317.673.4210 Total $ __________ American Express
Card #
MasterCard
Visa
Discover
CID _______
(3-digit # found on the back of the card on the signature line)
Exp. Date
Name on Card Signature
If you have a special dietary or accommodation need, please list below: ___________________________________________________.
Confirmation/Cancellation Refunds: All registrations received will be confirmed by fax and/or mail. If you must cancel for any reason, notify us in writing by Feb. 25, 2014 to receive a 90% refund. No refunds will be given for cancellations received after Feb. 25, 2014.
REGISTER ONLINE AT WWW.HOOSIERHOSPITALITYCONFERENCE.COM QUESTIONS? CALL 800.678.1957 TOLL FREE, 317.673.4211, OR E-MAIL INFO@HOOSIERHOSPITALITYCONFERENCE.COM OR VISIT WWW.HOOSIERHOSPITALITYCONFERENCE.COM
InRLA At Your Service: February 2014
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Our Partners Want to Help You! Consider Using Vendors in the InRLA Supplier's Guide!
Establishing a strong relationship with your local distributors and suppliers is a valuble part of your business's success. Picking the right companies as supplier partners ensures your access to reliable services, consistent supply lines, better delivery, the newest products, and the best values. That's why you should take a look at the partners listed in our InRLA Supplier Directory listed on our website. The InRLA Supplier Directory makes it easy to find a vendor of the products and services you need listed categorically. Go to http://www.indianarestaurants.org/ SearchVendor.asp. The best part is, our partners want you as a customer. It is in their best interest to have you succeed and prosper. They have shown their commitment to the industry and your success by joining the InRLA as association members! The better you do, the better they do. It's a simple formula that adds up to recurring business and profits for everyone.
They are here to support you! InRLA Endorsed Providers
LA I n nRdorseedr e rovid p