INRLA MEMBER NEWS: Thom Simmons Retirement
The Indiana Restaurant and Lodging Association wishes Thom Simmons a happy and much deserved retirement from his longstanding post as the Associate Director of the Indiana Memorial Union. Thank you for your dedicated service and leadership to IU and Indiana's hospitality industry!
June 2014 Issue SUTA Tax Survey pg. 3
also in this issue
NEW GRAPHIC IDENTITY FOR AH&LA pg 7
CONTENT 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
1
(FRONT COVER) THOM SIMMONS RETIREMENT
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SUTA TAX PAYMENTS SKYROCKET
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INRLA SUTA TAX SURVEY
5
SERVSAFE CERTIFICATION DATES JULY - SEPT
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RESTAURANTS TO ADD MORE THAN A HALF- MILLION SUMMER JOBS, ACCORDING TO NATIONAL RESTAURANT ASSOCIATION PROJECTIONS
7
HOOSIER HOSPITALITY AWARD NOMINATIONS DUE JUNE 29
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CHD EXPERT REPORTS A POSITIVE RESTAURANT INDUSTRY OUTLOOK
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HOTEL SCAM
11 12
NEW GRAPHIC IDENTITY FOR AH&LA
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RECAP OF INRLA JUNE PARTNER LUNCHEON
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HOSPITALITY PARTNER LUNCHEON: AUG 21 DISASTER PLANNING 101
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INRLA ANNUAL GOLF OUTING: JULY 23
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SENATE UPDATE: NEW CARBON RULES COULD HURT HOOSIERS
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(BACK COVER) BEER, WINE & SPIRITS TRADE SHOW: OCT 15
JUNE IS NATIONAL SAFETY MONTH GET FREE ACCESS TO EI'S NEWEST ONLINE SAFETY TRAINING
InRLA Endorsed Providers
LA I n nRdorseedr e rovid p
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InRLA At Your Service: June 2014
SUTA Tax Payments Skyrocket
SUTA Tax Payments Skyrocket Before the last recession, Indiana began borrowing from the federal government to keep its unemployment trust fund afloat. By 2010, the state’s debt on that borrowed funding had ballooned to more than $2.2 billion. Since then SUTA (State Unemployment Tax Act) payments have risen dramatically every year. Indiana businesses make the highest payments in the country for SUTA, interest on the Federal loan, and Federal penalties (more information can be found at http://www.in.gov/dwd/files/FutaTaxCredit.pdf ). The legislature has tweeked our system over the years to eliminate fraud, frivolous claims, and keep the Indiana rate for SUTA lower. But these tweeks have not had a substantial effect on the payments made by Indiana businesses. Every year the penalty for not paying back the loan from the Federal government increases by $21 per employee due to the reduction in FUTA credit. The penalty payment is scheduled to be paid off in 2017. InRLA is working to educate the Legislature and Executive Branch on this issue. We believe that the cost of the unemployment system debt is being unfairly paid by labor intensive industries that did not lay off workers during the recession. Can you help us tell our story by answering the following survey? Your accountant /bookkeeper should be able to help provide the information. We will keep all survey results confidential. While we will share the data with Legislators, we will not identify your business. Please complete the survey by July 15, 2014. Return to:
Indiana Restaurant & Lodging Association 200 S. Meridian St., Suite 350 Indianapolis, IN 46225
(Survey on the back of this page)
InRLA At Your Service: June 2014
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SUTA Survey SUTA Survey 1.
What was the total SUTA paid in 2008 _______________
2. Did you lay off any employees in 2008? ___ Yes
___No
3. If yes, how many SUTA employees that you had already paid the first $9,000 of wages did you lay off in 2008 _________________ 4. What is the total SUTA paid in 2013. _______________ 5. Did you lay off any employees in 2013? ___ Yes
___No
6. If yes, how many SUTA employees that you had already paid the first $9,000 of wages did you lay off in 2013 _________________ 7. How many employees do you have on staff at any one time. ________ 8. What is your experience rate ratio _____% 9. Do you have a credit or debit reserve balance? (check one) ___You have a positive experience balance. Your state UI premiums paid exceed benefits charged to your account. Have you always had a credit balance ___Yes ___No ___ You have a negative experience balance. UI benefits charged to your account exceed state UI premiums paid into your account. 10. Anecdotally, how does SUTA affect your profitability.
Property Name: ___________________________________________________________ Contact:_________________________________________________________________ Email:___________________________________________________________________ Phone:__________________________________________________________________
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InRLA At Your Service: June 2014
SERVSAFE CERTIFICATION ServSafe® has always set the standard in food safety training and certification. With ServSafe the most up-to-date and relevant information comes to life, and concepts are conveyed easier, better and faster. Students can stay engaged, retain information better and are ready to apply it. That helps them prepare for ANSI-CFP accredited exams and protect the general public back at the operation. ServSafe® brings together current best practices in food safety, as well as current best practices for instruction to meet our industry’s changing needs. Students can stay engaged, retain information better and understand how to apply it. The result is training that students can apply on the job helping to better protect the general public from foodborne illness.
FOR MORE SERVSAFE INFORMATION OR INFORMATION ABOUT MEMBERSHIP TO RECEIVE A DISCOUNTED RATE: Contact us at 317.673.4211 or 800.678.1957 toll-free or via email at info@indianarestauraurants.org
Space for story from Deb
Choose ServSafe. Visit us online to view our schedule of classes and exams or register online at:
www.indianarestaurants.org REGISTRATION FORM: Confirmation will be sent once registration is received. Exam results and Certificates will be mailed to the Contact Name and Address listed on this form.
ATTENDEES: 1. ________________________________________________ 2. ________________________________________________ 3. ____________________________________________________________ 4. ________________________________________________ Company: ______________________________________________ Contact: __________________________________________________ E-mail: __________________________________________ Phone: ____________________________ Fax:__________________________ Address: __________________________________________City: _____________________________ State: ________ Zip: ____________ ITEM DESCRIPTION
QTY
Class, Exam & Book: $155 Greenwood - $165 includes Lunch
AMT
TOTAL
MAIL TO: Indiana Restaurant & Lodging Association 200 S. Meridian St., Suite 350 Indianapolis, Indiana 46225 OR FAX TO: (317) 673-4210 DISCOUNTED RATES: Class, Exam & Book: $135 / Exam Only: $40 / Book Only: $50
Exam Only: $50
Discounted rate available to members and their employees of the Indiana Restaurant & Lodging Association, the American Culinary Federation, school, government and nonprofit agencies. NOTICE: If you pay the discounted rate and do not qualify, you will be invoiced the difference and, as a result, you will experience a delay in receiving your exam results and certificate.
Book Only: $55
____Check here if an attendee needs special accommodations. (Pre-registration required) ____ Please indicate number of ___ SPANISH or ___ CHINESE TEXTBOOKS needed. Indicate number of EXAMS needed in a language other than English. (Exam booklet contains English translation) ____Spanish ____Korean ____Chinese ____Japanese ____French Canadian ____Instructor ____Large Print ___AmEx
PAYMENT: ____ Check Enclosed (Make Checks Payable to Indiana Restaurant Association. No personal checks.)
___ MasterCard Card No.:________________________________________ Exp Date: _____________ ___ Visa Cardholder’s Name: _____________________________________________________
InRLA At Your Service: June 2014
REFUND POLICY: If unable to attend a class after payment is made, you may transfer to any IRA class one time without penalty or request a refund. All refunds will be distributed less a 10% administrative fee. LATE FEE: If registering less than one week prior to class a late fee of $20 will be added onto your total.
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Restaurants To Add More Than A Half-Million Summer Jobs, According To National Restaurant Association Projections
Restaurants are expected to add 508,000 jobs this summer season, according to National Restaurant Association projections released today. The projected 2014 gain would represent the second consecutive year in which restaurants add at least 500,000 jobs during the summer season. “Summer is the busiest season for restaurants in most parts of the country, and the uptick in business creates additional job opportunities at all levels of a restaurant operation,” said Bruce Grindy, chief economist for the Association. “In many states with tourism-driven economies, restaurants are prime destinations for both tourists and job-seekers.” “Driven by an improving economy and consumers’ elevated levels of pent-up demand for restaurants, 2014 will represent only the second summer on record with a gain of at least a halfmillion restaurant jobs,” Grindy added. “Eating and drinking places added a record 538,800 summer jobs in 2013, which easily eclipsed the previous high of 465,400 summer jobs added in 2011.” The states projected to add the most eating and drinking place jobs during the 2014 summer season are California (47,600), New York (46,300), Massachusetts (30,400), New Jersey (28,000), Texas (27,200), Ohio (22,400) and Michigan (21,600). The states projected to register the largest proportional employment increase during the 2014 summer season are Maine (33.2 percent increase), Alaska (21.0 percent increase), Delaware (18.0 percent increase), New Hampshire (16.5 percent increase) and Rhode Island (15.7 percent increase). The restaurant industry is usually the nation’s second-largest creator of summer jobs, ranking only behind the construction industry. Summer employment is defined as the average number of eating and drinking place jobs in June, July and August. The number of summer jobs is the difference between the projected total 2014 summer employment and the March 2014 employment level. Generally, the U.S. restaurant industry begins to ramp up its summer seasonal hiring in April, and it peaks in June, July and August. Eating and drinking places account for approximately three-fourths of the total restaurant and foodservice workforce.
Summer jobs graphic shown to the right on page 7
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InRLA At Your Service: June 2014
Hoosier Hospitality Award Nominations due June 29 The Hoosier Hospitality Awards are given annually to front-line staff members who exemplify Hoosier Hospitality. Nominations are accepted for individuals who perform exceptionally well in tourism industry positions. The deadline is this Sunday, June 29 at 11:59PM, nominate your top front-line employees! Submit your nominee online at: http://tinyurl.com/hoosierhospawards
National Restaurant Association Releases Guide to Restaurant Accounting Uniform System of Accounts for Restaurants 8th Edition helps operators record, report and leverage financial statements http://tinyurl.com/uniformsystemofaccounts InRLA At Your Service: June 2014
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CHD Expert Reports a Positive Restaurant Industry Outlook
Comprehensive and Accurate Foodservice Database (CHD) Expert is the worldwide leader in collecting, managing and analyzing foodservice industry data. CHD Expert's latest data evaluation shows an overall rebound for the restaurant industry, with 2.7 percent net growth in the US restaurant industry in 2013. Even better, it was also the second consecutive year where more restaurants opened than closed. Although it is not the most pleasant of memories to look back on for many businesses, the 2008 economic downturn had an especially negative impact on the US restaurant industry. Both going out to eat and ordering in were some of the first household costs to be cut among consumers looking to save money. In 2009, there were almost twice as many restaurant closures compared to openings, with approximately 61,000 restaurants closing and 31,000 restaurants opening. Things began to change in 2010 however, where despite consistent restaurant closures, data showed an upturn in the amount of new restaurant openings. This reversal finally culminated in 2012, where more restaurants were opened than closed. Continuing into 2013, this trend remained steady. Approximately 50,000 new restaurants opened vs. 29,000 closings, a stark contrast to just four years prior. This welcome disparity resulted in an approximate 2.7 percent net growth among the restaurant industry. For a complete breakdown of Openings and Closings from 2009 through 2013, please see figure 1.
Figure 1: Restaurant Openings and Closings Consistent with the uptick seen in 2013 net restaurant growth, CHD Expert also finds a steady growth among multiple commercial foodservice segments. The Wine Bar segment saw the largest net growth in 2013, with this segment showing a net increase of 12.7 percent.
Page 8
InRLA At Your Service: June 2014
Restaurants, of course, comprise the lion's share of the total foodservice market. As of May 2014, CHD Expert reports that there are over 665,000 restaurants in operation across the United States, accounting for 81 percent of the 822,000 Commercial Foodservice establishments. Please see Figure 2 below for the Commercial Foodservice Market Year Over Year Graph.
Figure 2: Evolution of the Commercial Foodservice Market Further breaking down the current restaurant industry landscape, Full Service Restaurants (FSRs) and Limited Service Restaurants (LSRs) have almost even shares of the market, with FSRs making up 49 percent of the restaurant landscape. FSRs are defined as restaurants with wait-staff and table service, whereas LSRs, who make up 51 percent, require patrons to pay at a counter before receiving food. While the market is evenly split between FSRs and LSRs, the composition of each varies significantly. In the FSR market, Independent restaurants account for more than 90 percent of the total number of establishments. Conversely, LSRs are divided more evenly between Chains (57.5 percent of the LSR market), and Independent establishments (42.5 percent of the LSR market). Looking across the state level, CHD Expert finds that the restaurant landscape is as diverse as the states themselves. To no surprise, California boasts the highest number of restaurants of any U.S. state, accounting for 12.7 percent of the national total. However, after breaking the market down by FSR/LSR, and comparing Chain vs. Independent, different states demonstrate a clear preference for different types of restaurants and dining experiences that appeal to their citizens. For example, 17.8 percent of all restaurants in Kentucky are Full Service Chain Restaurants; they have the largest percentage of FSR Chain restaurants out of any state in the US. In contrast, FSR Chain restaurants comprise only 7.4 percent of California's restaurant market. In the FSR Independent segment, Alaska is the leading state with FSR Independent Restaurants comprising of more than 95 percent of the state's restaurant market. In the LSR segment, Vermont has the leading percentage of LSR Independent establishments, at 61.9 percent of total restaurants within the state. Iowa, on the other hand, has the highest percentage of total LSR Chain Restaurants which account for 72.3 percent of its restaurant market. These findings demonstrate the variability in the restaurant industry and the importance of detailed examination – and data – of each market segment. For those interested in a more comprehensive breakdown of the restaurant industry by state, CHD Expert is happy to provide a free download of the Restaurant Unit Report, including data on different menu types in each state, as well as FSR and LSR chain and independent breakdowns by state. Click here to access the Restaurant Unit Report. “Whether it’s to an upscale restaurant or the corner pizzeria, going out for a bite is an integral part of American culture,” said Brad Bloom, Director of Sales for the America’s at CHD Expert. “The restaurant industry is a strong indicator of the financial health of an economy, and it is great to see that more restaurants are opening and sustaining.” For more information on the Foodservice industry please contact us at: brad@chd-expert.com InRLA At Your Service: June 2014
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HOTEL SCAM ALERT
The following issue has been brought to our attention. It's been seen to date in California, Michigan and Kansas that we know of. Several things strongly indicate this is a scam being perpetrated on lodging operators. Although it is possible that the sequence of events is purely coincidental, it is believed that this is not the case. A number of hotels have received e-mails like the following: Hello Hotel X: We are the travel agency of a teenager (residing in Canada) for a business trip in California. Our client is 17 years of age and will travel on his own. He is interested in using your lodging services because he needs shelter. Before arranging any travel plan, we would like to confirm that your establishment would not refuse to check him into the hotel. Can you accept our client? If not, is t here any alternative or solution to accommodate him in your establishment? We would also like to request details regarding any policy that could affect our client. Best Regards, Sanjiv Kumar Reservations Agent Horizon Access Travel, Inc. There are several reasons why it is believed that this e-mail is part of a scam that can cost hotels thousands: 1. After extensive research, the entity known as Horizon Access Travel, Inc. can't be found (if you find it on the Internet or otherwise, please let us know). 2. Even if it is assumed that Horizon exists other than as a name in an e-mail, it is highly unlikely, and suspicious, that the same solicitation is being sent to numerous hotels. 3. In at least two cases involving hotels that responded to the e-mail and informed Horizon that the hotels did not take anyone under 21, the hotels quickly received a demand letter from a Sacramento attorney insisting on a payment of over $5,000 to compensate his client, who is apparently the 17-year old person referred to
Page 10
in the e-mail. The demand letter states that because the hotel does not accept minors or people under 21, the hotel has violated California's Unruh Civil Rights Act and Penal Code Section 365. Based on all of this, it is believed that all of this is a SCAM that can subject hotels to substantial liability. It is strongly recommended that you DO NOT respond in any way to this e-mail. Indiana Law does not prohibit an age restriction except if the individual is less then twenty-one and is on active military duty. Neither Title II of the Civil Rights Act nor the Indiana Civil Rights Act are applicable to this issue, because neither statute includes age among its protected classes. Title II would not apply in these circumstances, since it only prohibits discrimination in places of public accommodation because of race, color, religion, or national origin. Similarly, the Indiana Civil Rights Act, Ind. Code § 22-9 et seq, does not consider denial of access to public accommodations, on the basis of age, to be a “discriminatory practice.” (For more obvious reasons, the Age Discrimination in Employment Act does not apply because the issue is not within the context of employment.) More related to our issue, Indiana Code section 229-9-4 states that “[a] person who provides lodging for compensation at a motel, a hotel, or another place of public accommodation may not refuse to rent or lease a room to an individual solely because the individual is less than twenty-one (21) years of age if the individual is on active duty.” This is the only reference to the issue in the Indiana Code, which, to me, implies that hotel rooms can be denied to individuals under the age of 21, unless the individual is an active-duty member of the military. If this were not the case, there would be no need for the active-duty exception since a categorical rule prohibiting such a practice would necessarily include military members, as well. There are two other considerations that point to the reasonableness of such a policy. First, it is a basic principle of contract law in Indiana that the contracts of a minor are voidable by him or her. Mullen v. Tucker, 510 N.E.2d 711, 714 (Ind. Ct. App. 1987) (“In Indiana, as in most states, contracts into which a minor enters are voidable at the
InRLA At Your Service: June 2014
minor’s option.”) As such, contracts signed by minors may not be ultimately enforceable, putting the hotel at risk if underage patrons do not pay or cause damage to the hotel. Second, the drinking age in all states is 21, and Indiana law may hold an establishment liable for serving alcohol to minors. Because many hotels have mini-bars in each room or offer alcoholic beverages through room service, these establishments could be at risk if an underage guest consumes alcohol unbeknownst to the hotel. Finally, and least scholarly, an article published by USA Today states that “[m]ost states allow hotels to use discretion in setting minimum age requirements. Upscale hotels, particularly those located in known party destinations, may prefer to cater to an older, more sedate clientele. These hotels typically set a higher minimum age requirement, which may be 21 or even 25.” Thus, hotels may have discretion to set a minimum-age policy, which policy would be lawful to the extent that it is uniformly
applied to hotel guests. InRLA thanks Wooden & McLaughlin for legal advice on this issue.
317.639.6151 Phone 317.639.6444 Fax 211 North Pennsylvania Street One Indiana Square, Suite 1800, Indianapolis, IN 46204-4208
New Graphic Identity for AH&LA The American Hotel & Lodging Association (AH&LA) has adopted a new graphic identity to better and more accurately reflect its new dynamism and focus. The change is a timely illustration of the association’s new operating model that immediately affords the entire industry greater representation in its advocacy efforts. The new logo, as a centerpiece in the identity system, reflects a revamped membership and advocacy model launched in January, 2014 and has a more current and sophisticated look that still holds true to the authentic legacy persona of the association. Using the acronym and moving away from a condensed font provides a cleaner, streamlined look, and the updated colors of deep and vibrant reds matched with slate blue provide a broad range of expression. It is a fresh perspective and reflects the association’s new mandate to ensure that our nation’s lawmakers more fully understand not only our viewpoints, but the financial scope, the career opportunities and the power of our industry to lead the country’s economy forward. InRLA At Your Service: June 2014
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June is National Safety Month Get Free Access to EI's Newest Online Safety Training In observance of National Safety Month, the American Hotel & Lodging Educational Institute (EI) is giving you free access to our newest online training program—Eye on Liability: Hotel Safety and Responsibility Training. This short and informative course provides basic information on how to protect guests, employees, and your property and prevent and avoid situations that could lead to lawsuits and litigation. The web-based program covers the following areas: • • • •
Guest Rights Identity Protection Providing a Safe Property Discrimination and Disabilities
Visit https://www.ahlei.org/eye_on_liability for your free access and learn key information to make every month safety month at your property!
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InRLA At Your Service: June 2014
InRLA June Hospitality Partner Luncheon
InRLA's new Hospitality Partner Luncheon event series kicked off the summer at Republic National Distributing Company with a luncheon focused on Creating Service Excellence led by PSAV's Learning and Development Manager, Chad Otto. June's event covered trademark service, attitude, and good impressions. This event series generates activity and communication between InRLA members and partners and increases the value of membership. Be sure to join us on August 21 for our next event in the series with Moore Restoration as we talk about Disaster Planning. (see page 11 for registration information.)
HOSPITALITY PARTNER LUNCHEON : AUGUST 21 AUGUST 21, 2014
ARE YOU PREPARED? DISASTER PLANNING 101
Join us
for a ch ance to win a Two N ight We ekend S Residen tay at ce Inn in Colu by Marriott, mbus, IN
PANEL:
2014 InRLA EVENTS: MARK YOUR CALENDARS
Special Thanks To Our Valued Host Partner: Kenny Cochran, President & CEO Moore Restoration
Kristin Enzor, Pillar Group
Bob Gatto, Texas Roadhouse
EVENT DETAILS: AUGUST 21, 2014 AT YOUR InRLA AUGUST HOSPITALITY LUNCHEON WILL BE HELDSERVICE AT: OPEN Disaster Planning 101 –PARTNER LUNCHEON Insuring Business Continuity Moore Restoration Inc. • Did you know 30% of businesses without a disaster plan never GOLF OUTING Are You Prepared? 3610 Shelby Street, Indianapolis re-open after a disaster has hit? http://goo.gl/maps/NBHd0July 23, 2014 Disaster Planning 101 disaster, • And out of 70% of the ones that do survive the initial 50% of those businesses close 21, down2014 after 2 years. Tee Time: 11AM August Located just south of the downtown area. • Join us for a delicious lunch from the Weber Grill and to learn Eagle Creek AM Networking how you can prevent11:30 business interruption even when the worst AGENDA: disaster happens. You’ll be surprised what the&cost savings can Golf Course 12:00 PM Lunch discussion • 11:30 AM Networking be from having a plan versus not having one. 8802 W. 56th St., Moore Restoration • 12:00 PM Lunch and discussion
Indianapolis, IN 46234
3610 Shelby Street, Indianapolis
Please fill out this form if you plan on attending and return as InRLA Partner Lunch InRLA At Your Registration Service: June 2014 space is limited.
Company ____________________________________________
BEER, WINE, & SPIRITS TRADE SHOW October 16, 2014 Indiana Convention Center 100 S. Capitol Ave, Indianapolis, IN 46225
COMPLIMENTARY FOR INRLA MEMBERS
QUANTITY
AMOUNT
Page 13
FOR SALE: $325,000 Restaurant, Land & All Equipment Berne, Indiana About the Property: 205 N. U.S. 27 • .92 acre / 2,600 sq ft building • Includes: Land, building & all equipment • Former Dairy Queen Brazier • Seats 85 About Berne, Indiana: • Furniture capital of Indiana • Swiss-Amish Community • Population 4,350 & 7,000 Amish OWNER: JERRE NICHOLS 317-590-0704 TCIIN@AOL.COM
Learn more online at http://bit.ly/uniformsystem
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InRLA At Your Service: June 2014
HOSPITALITY PARTNER LUNCHEON : AUGUST 21 AUGUST 21, 2014
ARE YOU PREPARED? DISASTER PLANNING 101
Join us
for a ch ance to win a Two N igh Residen t Weekend St ay at ce Inn in Colu by Marriott, mbus, I N
PANEL:
Kenny Cochran, Kristin Enzor, President & CEO Pillar Group Moore Restoration, Inc.
Bob Gatto, Texas Roadhouse
EVENT DETAILS: AUGUST 21, 2014 LUNCHEON WILL BE HELD AT: Moore Restoration Inc. 3610 Shelby Street, Indianapolis http://goo.gl/maps/NBHd0 Located just south of the downtown area. AGENDA: • 11:30 AM Networking • 12:00 PM Lunch and discussion
Disaster Planning 101 – Insuring Business Continuity • Did you know 30% of businesses without a disaster plan never re-open after a disaster has hit? • And out of 70% of the ones that do survive the initial disaster, 50% of those businesses close down after 2 years. • Join us for a delicious lunch from the Weber Grill and to learn how you can prevent business interruption even when the worst disaster happens. You’ll be surprised what the cost savings can be from having a plan versus not having one.
InRLA Partner Lunch Registration Company ____________________________________________ Contact Name
________________________________________
Company Address
_____________________________________
City_____________________________ St. _________ Zip Phone
______
_____________________________ Fax _______________
E-mail address:
Special Thanks To Our Valued Host Partner:
________________________________________
Please fill out this form if you plan on attending and return as space is limited. QUANTITY
$20 InRLA Partners and Non-Members Total Enclosed:
Payment Options
__ Check Enclosed
__ MasterCard __ Visa __ Amex __ Discover 3-digit # next
Card No. ________________________________________ CID No. ________ to signature Exp. Date ________________________________________
Attendees you are inviting:
AMOUNT
COMPLIMENTARY FOR INRLA MEMBERS
line on back of card
1.
_____________________________________________________
Cardholder’s Name _________________________________________________________
2.
_____________________________________________________
Signature:____________________________________________________________________
3.
_____________________________________________________
RETURN TO: Indiana Restaurant & Lodging Association 200 S. Meridian St., Suite 350 Indianapolis, IN 46225 Fax: 317.673.4210
4. _____________________________________________________
For more info contact: Stephanie Higgins 317.673.4211, 800.678.1957(toll-free) shiggins@tammcapitalgroup.com Payment must be made prior to event date to participate.
INDIANA RESTAURANT & LODGING ASSOCIATION
at your service
OPEN G O L F
T O U R N A M E N T
EAGLE CREEK GOLF COURSE 8802 W. 56TH ST. INDIANAPOLIS
JULY 23, 2014 Tee Time: 11:00 AM Whether the Weather: Rain or Shine
DETAILS: • •
•
Dinner & prizes immediately after play Cost per golfer $150 for InRLA Members $175 for Non-Members (includes green fees, cart, lunch, dinner & drinks) 4-person scramble format
SCHEDULE: Registration: 9:30-10:45 AM Lunch (on carts): 10:30 AM Shotgun Start: 11:00 AM Dinner: Approx 4:00 PM
SAVE $40 RAFFLE/CONTEST PACKAGE
Includes: • 2 mulligans for each member of your team • 1 raffle ticket for each team member • 1 skin per team
QUESTIONS?
$100 Advance Purchase / $140 day of the event *Limit one per team
CONTACT STEPHANIE HIGGINS 317.673.4211 EXT. 135 OR 800.678.1957 TOLL-FREE SHIGGINS@TAMMCAPITALGROUP.COM
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InRLA At Your Service: June 2014
REGISTRATION
RETURN TO: Indiana Restaurant & Lodging Association 200 S. Meridian St., Suite 350 Indianapolis, IN 46225 Fax: 317.673.4210 Company _____________________________________________ Contact Name
__________________________________________
Company Address
_______________________________________
City_____________________________ St. _________ Zip Phone
_____
_____________________________ Fax _______________
E-mail address:
_________________________________________
Your team: 1.
__________________________________________________
2.
__________________________________________________
3.
__________________________________________________
4. __________________________________________________ Individuals or teams welcome. Do all golfers want to play on same team? Yes ____ or No ____ QUANTITY
AMOUNT
Golf & Dinner (per person): Members $150/ Nonmembers $175 Dinner Only: $35 per person Golf Prize Donation: (write item description here) ______________________________________ Raffle/Contest Package: $100 ($140 day of event) Total Enclosed: Payment Options __ Check Enclosed
__ Amex __ MasterCard
__ Visa
__Discover
Card No. _____________________________________________________________________ CID No. ________ 3-digit # next to signature line on back of card Exp. Date ________________ Cardholder’s Name ____________________________________________________________ Signature:____________________________________________________________________
Payment must be made prior to event date to participate.
At Your Service Open : Cancellations prior to July 9, 2014 will receive 90% refund. No refunds after July 9.
InRLA At Your Service: June 2014
Page 17
Senate Update: New Carbon Rules Could Hurt Hoosiers
This month the Obama administration and the Environmental Protection Agency (EPA) announced that states must make big cuts to carbon emissions from existing power plants. In Indiana, this mandate will require 20 percent cuts before the year 2030. This federal regulation http://bit.ly/caponcarbon could be devastating to our state's electricity customers and economy, as nearly 80 percent of our electric power comes from coal. Indiana has been working for decades to make environmentally conscious upgrades to our coal-burning plants and invest in alternative energy sources. However, under the EPA proposal, Hoosiers could see higher electricity bills, job losses and a weaker economy with little environmental benefit. The EPA is not seeking congressional action to implement this rule. However, Congress has the ability to stop it. I urge you to reach out to Indiana’s members of Congress and express your opinions on this issue.
Article by: David Long Senate President Pro Tem
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InRLA At Your Service: June 2014
InR LA OFFICERS & BOARD MEMBERS
I N D I A N A R E S T A U R A N T & LODGING ASSOCIATION
CHAIRMAN OF THE BOARD John Benjamin A Pots and Pans Production, Indianapolis IMMEDIATE PAST CHAIR Phil Ray Marriott Indianapolis Downtown, Indianapolis VICE CHAIR Randy Shields McDonald’s, Fishers VICE CHAIR Rob Evans Focus Hotels, Ft. Wayne TREASURER Mark McDonnell LaSalle Grille, South Bend NRA DIRECTOR Wes Stouder Penguin Point Franchise, Warsaw AH&LA DIRECTOR Jeffrey Brown Schahet Hotels, Inc., Indianapolis EXEC COMMITTEE Michael Crafton 360 Services, Indianapolis GIHLC CHAPTER PRESIDENT Jim Dora General Hotels Corporation, Indianapolis IDRHC CHAPTER PRESIDENT Jeff Smith Harry & Izzy's, Indianapolis
DISTRICT 1
DISTRICT 7
DISTRICT 8
Charles LaMotte White Lodging Corp., Merrillville
Guy Atchison Republic National Distributing Company, Indianapolis
Lennie Busch One World Enterprises, Bloomington
Sherif Guirguis White Lodging Corp., Merrillville DISTRICT 2 Vicki Farmwald Hacienda Mexican Restaurants Inc., South Bend Todd Stearns Stanz Foodservice Inc., South Bend
Rob Chinsky Penn Station East Coast Subs, Indianapolis Bob Gatto Texas Roadhouse, Indianapolis Craig Huse St. Elmo Steak House, Indianapolis
Joe Vezzoso French Lick Springs Resort Hotel, French Lick Andy Rogers Brown County Hotels & Restaurants, Nashville DISTRICT 9 John Frenz Montana Mike’s, Vincennes
DISTRICT 3
Richard Letko Hilton Garden Inn, Indianapolis
Bruce Dodge Apple Sauce Inc., Ft. Wayne
Tim Jones Bob Evan’s Restaurants, Fishers
George Brinkmoeller Sherman House Restaurant & Inn, Batesville
Mark Luttik Hilton Ft. Wayne, Ft. Wayne
Richard Lux Lux Restaurants, Indianapolis
Bruce Byrd Residence Inn Columbus, Columbus
Jimmy Schindler Bandidos, Fort Wayne
Regina Mehallick R Bistro, Indianapolis
DISTRICT 4
Mark Newman Indiana Office of Tourism Development, Indianapolis
Interested in serving on the Board of Directors? The Nominating Committee will soon be meeting to prepare for the 2015-15-6 election of Officers and Directors. If you are interested in playing a vital role in the future of InRLA as a volunteer leader, please contact Debbie Scott at dscott@tammcapitalgroup. com for more information. The commitment is small in comparison to the reward of being a part of the decision making process that sets the direction for the industry.
Brad Cohen Arni’s Inc., Lafayette Greg Ehresman Triple XXX Family Restaurant, West Lafayette Richard Ghiselli Purdue Hospitality & Tourism Mgmt, West Lafayette Karen Hirsh-Cooper Homewood Suites Lafayette, Lafayette
Chris O'Donnell White Lodging Corporation, Noblesville Dan Waller Schahet Hotels Inc., Indianapolis Peter Meyer Hilton Downtown Indianapolis, Indianapolis
DISTRICT 6
John Xenos Monarch Beverage, Indianapolis
Scott Wise A Pots and Pans Production, Indianapolis
Jim Zink, Jr Zink Distributing, Indianapolis
InRLA At Your Service: June 2014
Page 19
MARK YOUR CALENDARS
OCTOBER 16, 2014
INDIANA CONVENTION CENTER The Indiana Association of Beverage Retailers and Indiana Restaurant & Lodging Association have joined together to bring you a whole new trade show:
NEW DAY | NEW TIME | Thursday
4:00 PM - 8:00 PM
NEW SHOW | NEW ATTENDEES Education Sessions
On-Premise & Off-Premise
Brought to you by:
Questions? Stephanie Higgins 317.684.7580 or 888.838.IABR ext. 135 (toll-free) Or email shiggins@tammcapitalgroup.com Page 20
InRLA At Your Service: June 2014