InRLA announces 2013 award winners
Gala included special tribute to retiring leader John Livengood also in this issue
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InRLA At Your Service: October 2013
AT YOUR SERVICE
CONTENT 4
INDIANA MICHIGAN POWER HELPS RESTAURANTS SAVE ENERGY
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ADA LAWSUITS
PATRICK TAMM InRLA President
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OSHA HAZCOM STANDARD TRAINING REQUIRED
DEBRA SCOTT InRLA Director of Operations
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LAST CALL FOR ECONOMIC CENSUS RESPONSE
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EDUCATION INSTITUTE, TRIPADVISOR, COLLABORATE ON REPUTATION MANAGEMENT TRAINING
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MEMBER NEWS
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SUPPORT InRLA PARTNERS
13
NATIONAL RESTAURANT INDUSTRY AWARDS
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InRLA ANNOUNCES 2013 AWARD WINNERS
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THE INCREDIBLE SHRINKING PORTION SIZE
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PIZZA HUT MAGNATE FREELAND DIES AT 76
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SALES TAX EXEMPTION ON EQUIPMENT
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NEW $100 BILL
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
Indiana Michigan Power offers a savory recipe to help restaurants save energy and improve their bottom line Food preparation, hot water, lighting, and heating and cooling represent a significant portion of energy use and costs in a typical restaurant. High-efficiency equipment can save on electricity and/or natural gas, however, investing in equipment upgrades and energy-efficiency measures may seem costly at first. Here’s some good news for restaurant owners in Indiana Michigan Power (I&M) Indiana territory. Food establishments that are customers of I&M may be eligible to earn cash incentives to install energy-efficiency measures that can help reduce energy use, lower replacement and operating costs, and reduce carbon footprint. Additional benefits include increased customer comfort, better lighting, repeat business, and increased employee productivity. If you are ready to transform your restaurant into a highperformance establishment, I&M can help with rebates, incentives and technical expertise available through the Commercial and Industrial (C&I) Energy Efficiency Program for Businesses. These incentives help restaurants lower the capital investment required to implement energy-saving technologies. As a result, restaurants receive an attractive return on investment and short payback period due to savings on maintenance and energy costs. Restaurants can receive an energy audit through the C&I Audit Program for Restaurants and Grocery Stores at no additional cost. Customers will get a comprehensive report listing recommended efficiency measures and information regarding applicable energy efficiency rebate or incentive programs. Audit results help customers determine which measures are appropriate to install based on their financial and efficiency goals. Lighting upgrades, for example, can be a quick fix to save energy use and costs while improving comfort for customers and working conditions for employees. The Prescriptive Program offers incentives for exterior and canopy LED lighting, LED lighting for refrigerated spaces, motion sensors/controls and more.
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A recent audit preformed at a local Jay County restaurant turned up big savings. By implementing the cost saving measures suggested by the energy audit, the diner was able to save over 57,000 kWh per year and cut 21% off their annual electric cost. Upgrades to their lighting and controls and installing evaporator fan controllers in their walk-in coolers proved to be the biggest cost saving measures installed. I&M provided them with a check for $3,000 to help offset the cost of the equipment and installation. Incentives are also available for commercial lighting, HVAC/ VFD and ENERGY STAR® commercial kitchen appliances through the C&I Prescriptive Rebate Program. The Indiana Michigan Power Energy Efficiency Program has energy saving opportunities for just about everyone. Visit http://indianamichiganpower.com/save to find out how you can improve your bottom line while reducing energy use. To schedule your audit at no cost, contact the program at 1-888-444-9085 or email IMEnergyEfficiency@LMbps. com.
Indiana Michigan Power’s Commercial and Industrial
Audit Program Indiana Michigan Power (I&M) offers an Energy Audit Program for Restaurant, Grocery and Convenience Stores to assist customers in identifying energy efficiency opportunities in their existing facilities.
indianamichiganpower.com/save
• Must be a grocery, restaurant or convenience store customer within the I&M Indiana service territory • Business entity has been in existence at least 3 years in the same location and facility
Schedule your no cost energy audit today! To learn more, call 1-888-444-9085 or email IMEnergyEfficiency@LMbps.com
InRLA At Your Service: October 2013
lawsuits sued 20 California retail stores and the owner of an outlet mall, alleging ADA violations based on “barriers to access.” Eighteen businesses settled with that plaintiff, but settlement did not insulate some of them from additional ADA lawsuits by the same plaintiff’s attorney. Jon D. Meer and Myra B. Villamor, Denying Serial ADA Plaintiffs Access to Your Pocketbooks: The Case for Fighting: A Success Story, Lexology, May 29, 2012, http://tinyurl.com/mk2v3mx.
LOOK OUT FOR DRIVE-BY ADA LAWSUITS: ARE YOU READY? Over the past several years, hoteliers, retailers and restaurant owners across the country have been slapped with thousands of private lawsuits for failing to meet the precise guidelines of the Americans with Disabilities Act (ADA). Often these lawsuits are brought by individuals who are not patrons of these establishments. Rather, they visit the establishment for the express purpose of finding a violation of the ADA and filing suit. These actions, known as “drive-by” lawsuits, are on the rise and are costing the hotel, retail and restaurant industries millions of dollars per year. Under the ADA, places of public accommodation such as hotels, retail stores and restaurants must be accessible to guests with disabilities. Every few years, the ADA Accessibility Guidelines (http://www.access-board.gov/ada) are updated and all public accommodations (businesses and non-profits alike) are expected to review their facilities for compliance and make changes accordingly. Examples of accessibility issues include providing disabled parking, installing wheelchair ramps, widening doorways and removing other barriers to accessibility. If a public accommodation is not in compliance with the most up-to-date guidelines, an individual (or individuals) may bring a lawsuit in court alleging that the business violated the ADA. Currently, the ADA does not require that individuals give the businesses notice of the alleged ADA violations before filing suit, so these lawsuits are often unexpected. In a typical “drive-by” lawsuit, a disabled person visits various businesses to look for potential ADA violations. If any violations are discovered, the person will file a lawsuit against the business and seek repairs and attorneys’ fees and costs (which are allowed under the ADA). Rather than face expensive litigation, businesses will often settle these suits out of court for a modest sum — around $4,000 to $6,000.
Because of these lawsuits, some states have started to take action. In October 2012, California enacted a new law that requires individuals to notify the offending business of the alleged ADA violation and allow the business time to correct the problem before filing suit. The goal behind this law is to encourage businesses to spend the time and money to fix the barrier to accessibility instead of paying the money to these “drive-by” plaintiffs and their attorneys. Businesses should be familiar with the ADA’s Checklist for Readily Achievable Barrier Removal (http://www. adachecklist.org/doc/fullchecklist/ada-checklist.pdf) and use this checklist to conduct an internal audit of their public facilities. The checklist gives helpful guidance and stepby-step instructions on how to measure various spaces to ensure compliance. The checklist is updated every few years so it is important for businesses to become familiar with the ADA’s rules and regulations and conduct yearly audits as the checklist changes. It is important to note that neither an internal nor an external audit are privileged (i.e., protected from discovery in litigation), even though they may be labeled confidential. By working with your attorney and having the attorney initiate and direct the audit, it is likely that the attorney-client privilege will attach, providing confidentiality of the audit should litigation arise. Needless to say, after conducting an audit of facilities, either internal or external, immediate steps should be taken to remedy any problems discovered. If the problems are extensive and prohibitively expensive, the business should put together a long term plan to repair the violations over a period of time. This step may not prevent a lawsuit, but will demonstrate to the court the good faith steps taken to remedy accessibility problems. Ultimately, the only thing a business can do to prevent a “drive-by” lawsuit is to be in compliance with the ADA and be proactive in addressing guest complaints. Finding out if your facility makes the grade—and taking the steps necessary to get your facility in line with ADA guidelines— will not only reduce the risk of a lawsuit, it will also make your facility safer for all guests.
The following case is a perfect example. In Martinez v. Columbia Sportswear USA Corp., et al., a case originating in California, a plaintiff who had filed over 160 other similar InRLA At Your Service: October 2013
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OSHA Hazcom Standard Training Required by December 1 OSHA has modified the Hazard Communication Standard (HCS) to adopt the GHS (a global standard) to improve safety and health of workers through more effective communications on chemical hazards. ServSafe, uses the terminology MSDS (Manufacturer Safety Data Sheet) which you are already required to keep current and accessible to staff at all times. The new term is SDS (Safety Data Sheet) The information required on the SDS will remain essentially the same as that in the current standard which indicates what information has to be included on an SDS, but does not specify a format for presentation or order of information. The revised Hazard Communication Standard requires that the information on the SDS be presented using specific headings in a specified sequence. The final rule provides the headings of information to be included on the SDS and the order in which they are to be provided.
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Although compliance for the new SDS for manufacturers is not until June 1, 2015, you may begin seeing the new SDS beginning in December, which is why employers are required to train employees on the new data sheets by then. The GHS does not include harmonized training provisions, but recognizes that training is essential to an effective hazard communication approach. The revised Hazard Communication Standard (HCS) requires that workers be re- trained within two years of the publication of the final rule to facilitate recognition and understanding of the new labels and safety data sheets. You are only required to train employees on the new label elements and safety data sheet (SDS) format. YouTube video for an overview of the new OSHA Hazard Communications regulations. http://tinyurl.com/jvra58x Details of the new changes https://www.osha.gov/dsg/hazcom/ index.html
Phase-In Dates of the New Rule The table below summarizes the phase-in dates required under the revised Hazard Communication Standard (HCS): Training Requirements https://www.osha.gov/Publications/ OSHA3642.pdf Under the current Hazard Communication Standard (HCS), the label preparer must provide the identity of the chemical, and the appropriate hazard warnings. This may be done in a variety of ways, and the method to convey the information is left to the preparer. Under the revised HCS, once the hazard classification is completed, the standard specifies what information is to be provided for each hazard class and category. Labels will require the following elements:
• Pictogram: a symbol plus other graphic elements, such as a border, background pattern, or
InRLA At Your Service: October 2013
•
•
color that is intended to convey specific information about the hazards of a chemical. Each pictogram consists of a different symbol on a white background within a red square frame set on a point (i.e. a red diamond). There are nine pictograms under the GHS. However, only eight pictograms are required under the HCS. Signal words: a single word used to indicate the relative level of severity of hazard and alert the reader to a potential hazard on the label. The signal words used are "danger" and "warning." "Danger" is used for the more severe hazards, while "warning" is used for less severe hazards. Hazard Statement: a statement assigned to a hazard class and category that describes the nature of the hazard(s) of a chemical,
InRLA At Your Service: October 2013
•
including, where appropriate, the degree of hazard. Precautionary Statement: a phrase that describes recommended measures to be taken to minimize or prevent adverse effects resulting from exposure to a hazardous chemical, or improper storage or handling of a hazardous chemical.
Pictograms There are nine pictograms under the GHS to convey the health, physical and environmental hazards. The final Hazard Communication Standard (HCS) requires eight of these pictograms, the exception being the environmental pictogram, as environmental hazards are not within OSHA's jurisdiction. The hazard pictograms and their corresponding hazards are shown below.
The information required on the safety data sheet (SDS) will remain essentially the same as that in the current standard which indicates what information has to be included on an SDS, but does not specify a format for presentation or order of information. The revised Hazard Communication Standard requires that the information on the SDS be presented using specific headings in a specified sequence. The final rule provides the headings of information to be included on the SDS and the order in which they are to be provided. In addition, The SDS format is the same as the ANSI standard format which is widely used in the U.S. and is already familiar to many employees.
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InRLA At Your Service: October 2013
Last Call For 2012 Economic Census Response The 2012 Economic Census, the U.S. Government's official five-year measure of American business and the economy, is entering its final days of data collection. Many businesses have shared with us the challenges of responding with fewer resources. We have listened, and have provided time extensions and other considerations in allowing businesses additional time to respond. For businesses that received Economic Census forms but have not yet responded, it is very important to do so now. Keep in mind that the Economic Census is required by law. In this economic climate, it is necessary to have the most accurate measure of our economy. Response to the Economic Census allows us to provide exactly that. Thank you very much for your participation. To assist you, we are prepared to discuss your compliance via phone. Please call us at (877) 790-1876. Due to timing, we also encourage you to use electronic reporting available at: http://econhelp.census.gov. We look forward to helping you respond to the Economic Census. Your response makes a difference.
MISSED THE FLSA OCTOBER 1 DEADLINE? You still need to take action.
The National Restaurant Association’s Notification Tool is an online solution to help restaurateurs provide the Fair Labor Standards Act (FLSA) notification about exchanges to employees and keep track of those whom they’ve notified. This member-only tool gives employers:
Implement TRAINING Achieve CERTIFICATION
• An easy way to prove they’ve kept up with the law’s requirements to notify employees about the new government-run health care exchanges • Easy online registration that guides an employer through the ACA-required information process • Peace of mind that all employees can be properly notified when they access the site • Stored employee notifications for online employer tracking and proof of notification
REGISTER NOW AT RESTAURANT.ORG/NOTIFY AND TAKE ADVANTAGE OF THIS MEMBEREXCLUSIVE BENEFIT! 13-04484
www.ahlei.org/guestservicegold InRLA At Your Service: October 2013
For questions on the Notification Tool, email healthcare@restaurant.org or contact Randy Spicer at rspicer@restaurant.org or (214) 448-4452.
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InRLA At Your Service: October 2013
Member News
Indiana Casinos Partner with Workforce Program to Offer Students a Future
Morris Inn Receives AAA Four Diamond Rating
Casino hotels in Rising Sun, Indiana, are partnering with a local career education center to provide hospitality students with an up-close look at the industry, and even better—an opportunity to interview for a job after graduation.
The newly remodeled Morris Inn on the campus of the University of Notre Dame has reason to celebrate – the luxurious hotel property was just recognized as a AAA Four Diamond Award recipient. Furthermore, Morris Inn is the only Indiana hotel north of Indianapolis to receive the coveted accolade. Morris Inn is now the tenth hotel in the state to receive the Four Diamond rating, with “less than five percent of the more than 30,000 properties approved by AAA being awarded Four Diamond status,” according to a Notre Dame release. Properties are assessed on cleanliness and condition; management and staff; grounds, public areas and exterior; guest-room décor, ambiance and amenities; bathrooms; and guest services. Only the hotels with the highest degree of these features, as well as modern amenities, receive the award.
French Lick Resort Breaks Ground On $15 Million Expansion
The Education Center of Rising Sun uses the Educational Institute’s Skills, Tasks, And Results Training (START) curriculum to prepare students for entry-level jobs in hotels. 2013 marks the third year that the center has offered two classes per year of START, averaging 15 students per class. They range in age from 17 to 70 and share the common goal of needing a job.
Educational Institute, TripAdvisor, Collaborate on Reputation Management Training The Educational Institute (EI) is revising its responsible alcohol service seminar, Controlling Alcohol Risks Effectively® (CARE), with new and expanded content, updated instructor materials, and a new training DVD that was filmed in August at the Wyndham Bonnet Creek Resort in Lake Buena Vista, Florida. The new DVD features 4-5 new training scenarios and updated versions of alcohol service scenarios presented in the earlier version.
The expansion will connect to the resort’s existing conference and event center. Frenck Lick Resort broke ground Monday on a new expansion to connect the conference and events center. The expansion, which is expected to open in January 2015, will connect to the resort’s existing conference and event center. The Herald-Times reports the construction will total more than 58,000 square feet, adding to the current 109,000-square-foot conference and event center. “It opens up a whole new group of companies that we can serve,” said Steve Ferguson, chairman of French Lick Resort’s parent company, Bloomington-based Cook Group. “It also allows us to have two different groups at the same time,” he said. “It’s a tremendous opportunity.” The event center expansion will include eight breakout rooms and a 22,000-square-foot ballroom. The ballroom will include three sections so it can be configured in different ways. InRLA At Your Service: October 2013
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Support Our Partners...
Use Vendors In the InRLA Supplier's Guide! Establishing a strong relationship with your local distributors and suppliers is a critical step in making your business a 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 use the partners listed in our InRLA Supplier Directory listed on our website. The InRLA Supplier Directory makes it easy to find the vendor of the products and services you need listed categorically. Go to http://www.indianarestaurants.org/ SearchVendor.asp. The best part is, they 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.
Support them and they will support you!
InRLA Endorsed Providers
LA I n nRdorseedr e rovid p
Restaurant Industry Awards: Recognizing the Role of Restaurants in Their Communities 2014 FACES OF DIVERSITY AWARD: DEADLINE: NOVEMBER 18, 2013 Apply online at http://NRAEF.org/Awards
2014 RESTAURANT NEIGHBOR AWARD NOVEMBER 18, 2013 Apply online at http://NRAEF.org/Awards
The restaurant industry employs more minority managers than any other industry. Women represent 55 percent of the restaurant workforce, and more than one-fourth of all foodservice managers are foreign-born. Our industry provides career and employment opportunities for more than 13 million individuals.
Is your restaurant one of the 90% of restaurants doing charitable work in their community? Are you living the American Dream? Tell us how your restaurant gives back or share your story of success and you could win one of the National Restaurant Association Educational Foundation’s prestigious awards.
The National Restaurant Association Educational Foundation and PepsiCo Foodservice created the Faces of Diversity Award to promote the importance of diversity and inclusion and to celebrate the successes of those individuals who have achieved the American Dream in our industry. The award honors individuals from diverse backgrounds, who through hard work and determination have realized the American Dream.
In recognition of the opportunities the industry creates and their penchant for giving back to their communities, the NRAEF will present its prestigious 2014 Restaurant Industry Awards. The Restaurant Neighbor Award, sponsored by American Express, recognizes restaurants for outstanding community service. The Faces of Diversity Award, sponsored by PepsiCo Foodservice, celebrates diversity of the industry and honors three individuals who have realized the American Dream.
Winners will receive an all-expenses paid trip to Washington, DC where they will be honored at the National Restaurant Association Public Affairs Conference in April 2014. “Our industry is full of success stories, and I know of no other industry that provides more chances to thrive as a business owner or an employee. It is truly an industry of opportunity to enable millions to live the American Dream. We look forward to learning more about those success stories in our own community through participation in the Faces of Diversity Awards program,” said Patrick Tamm, President/CEO of the Indiana Restaurant & Lodging Association (InRLA). If you or someone you know embodies the American Dream, go to http://NRAEF.org/Awards and apply for the award today. The deadline to apply is November 18, 2013.
InRLA At Your Service: October 2013
Four winners of the Restaurant Neighbor Award will each receive $5,000 to support their community efforts. Three diversity winners will have a $2,500 ProStart® scholarship presented in their name. All winners are flown to Washington, DC where they are honored during a gala awards dinner in April 2014 during the National Restaurant Association’s annual Public Affairs Conference. “The restaurant industry is one of the most diverse in the country, employing more minority managers than any other business sector,” states Tamm. “It is also one of the most charitable in the United States. To shine the spotlight on the important role the industry plays in improving the quality of life, the NRAEF is now accepting applications for these prestigious awards.” These awards honor those members of the restaurant industry that best represent its commitment to diversity and charitable giving. Nominations are due November 18, 2013. For more information or to apply today, visit http:// NRAEF.org/Awards. Page 13
INDIANA RESTAURANT AND LODGING ASSOCIATION ANNOUNCES 2013 AWARD WINNERS Gala included special tribute to retiring leader John Livengood The Indiana Restaurant and Lodging Association (InRLA) recognized the dedication and contributions made by its members during its biennial 2013 Gala. The awards celebrate leaders and innovators in the restaurant and lodging industry in Indiana. Members were also inducted into the Hall of Fame, which recognizes individuals who have left his/her mark on the industry with long-standing careers and service in the industry and contributions to his/her communities. During this event, InRLA also gave recently retired president and CEO John Livengood a special tribute. “The achievements of these individuals showcase their dynamic contributions in elevating the hospitality industry in Indiana,” said Patrick Tamm, president and CEO.
WINNERS INCLUDE: Culinarian of the Year: Steve Oakley Oakley was honored for his inspiration and creativity with food while giving guests extraordinary experiences. As a local business owner, he gives back to the community through classes for kids on manners and what it's like to work in a restaurant. He partners with a local school to give families in need a home cooked dinner. Restaurateur of the Year: Mike Cunningham, Cunningham Restaurant Group Cunningham was awarded based on his ability to overcome the odds of being a successful independent restaurateur with hard work, experience and reliable business partners. He began his restaurant career at the age of 14 in Cincinnati until he was transferred to Indianapolis at age 21, when he helped open Sahm’s Restaurant. During this time, he learned the details of running an independent restaurant preparing to one day open his own full service eatery. His portfolio now has 12 restaurants including Boulder Creek Dining, Stone Creek Dining, Mesh and Bru Burger. Select Service Hotelier of the Year: Kelly Eldridge, Hampton Inn Northwest Eldridge was credited for working hard to achieve results and has one of the lowest turnover rates within the company and continued growth in the RevPar index. Her leadership extends to community outreach through volunteering with Big Brothers & Sisters, the local missions and Gleaners food bank. Page 14
Full Service Hotelier of the Year: David Dunn, Dunn Hospitality Group Dunn was recognized for providing personal touches to exceed guests’ expectations, maintain high-quality hotels and treat associates as they are expected to treat guests. His expertise and services include hotel management operations, project development, consulting, sales and marketing in addition to design and construction services. Partners of the Year: Shelley Hendricks from Moore Restoration and Michael Crafton from 360 Services Hendricks and Crafton were selected as two people who tirelessly stepped forward to volunteer their time whenever needed and served on committees for every event hosted by InRLA.
HALL OF FAME INDUCTEES INCLUDE: Hubert Schmeider Schmieder, now retired, is Chef Emeritus for Purdue University’s Hospitality and Tourism Management program. He has served as a spokesman for the promotion of ostrich meat as a dining option. Schmieder recently received the American Culinary Foundation Presidential Medallion. Edmond Gass Gass served as the executive chef of the famed King Cole restaurant and has continued to reside in Indiana following his retirement.
InRLA At Your Service: October 2013
InRLA Gala Continued...
JJ Jungbauer Jungbauer has continued to treat guests to a variety of pastries for the last 43 years at the Heidelburg Haus. Governor Mitch Daniels named him a Distinguished Hoosier. Jungbauer was unable to attend the event. Gary Miller Miller worked for the Department of Natural Resources for more than 30 years and was involved in several projects, programs and initiatives – including leading the Indiana State Park Inns. Under his leadership it has become the fourth largest state park lodging system with the highest occupancy rate of any state park inn system in the country. Gary passed away this year but his legacy will continue to live on. Pictured is Dan Miller accepting the award on Gary's behalf.
George Brinkmoeller Brinkmoeller represented the interests of the smaller hotel properties in Indiana. Even though being in charge of the Sherman House operation was just one of his many duties with Hillenbrand, his love for the hospitality industry allowed him to serve as an InRLA volunteer for many years.
John Livengood For 23 years, Livengood served as the president and CEO of the entities that became InRLA at the beginning of 2013. During his tenure, John was instrumental in the passage of legislation that created Brew Pubs in Indiana, repealed the sales tax on complimentary hotel rooms and fought for the expansion of the Convention Center. He has served as a delegate to the White House Conference on Tourism and also spearheaded the creation of the Tourism Council and the Indiana Office of Tourism Development. John was awarded the 2013 Will Koch Indiana Tourism Leadership Award which recognizes leadership, entrepreneurial spirit, commitment to tourism and business development and service to community. Livengood officially retired at the end of August but will work with InRLA on a consultation basis. The Indiana Restaurant Association and Indiana Hotel & Lodging Association merged to form the Indiana Restaurant & Lodging Association in January of this year. The Association represents an industry that provides nearly 15 percent of the total employment in the state of Indiana. As part of the transition newly appointed president and CEO Patrick Tamm formed Tamm Capital Group to represent InRLA.
Additional photos from the evening's festivities.
InRLA At Your Service: October 2013
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WWW.SERVSAFE.COM FOR MORE INFORMATION CONTACT: Indiana Restaurant & Lodging Association 200 S. Meridian Street, Suite 350 Indianapolis, Indiana 46225 (317) 673-4211 or (800) 678-1957 info@indianarestauraurants.org Page 16
InRLA At Your Service: October 2013
The incredible shrinking portion size
by Crystal Grave; founder, president and CEO of Snappening.com Today’s trends in the restaurant industry are a reflection of those in our nation’s health. According to the National Restaurant Association (NRA), two out of three American adults are overweight or obese. One of the most common ways to reach and maintain a healthy weight is to consume smaller portions and control caloric intake. The restaurant industry can help do its part by offering smaller portion sizes and reduced calorie meals for its private dining customers. Smaller portions, smaller prices More casual- and quick-dining restaurants are offering meals with 400 or fewer calories. One strategy for controlling portions is using smaller bowls and plates to serve meals. Serving drinks in taller, narrower glasses is an easy way control portions. Another strategy to consider is serving more fruits, vegetables and whole grains. This is a great way to make the plate look more full and attractive, without adding unnecessary calories. In turn, restaurants offer these dishes at reduced prices from the full-sized meals on the menu. Diners enjoy a great meal, spend less money, and leave their private or special event function feeling satisfied. Amuse-bouche/bite-size appetizers While indulging in an appetizer is tempting, it can be too filling to enjoy the main course once it arrives. Amusebouche or bite-size appetizers are a wonderful way for diners to sample fresh tastes that your restaurant has to offer, without spoiling their appetites or emptying their pockets.
Trends related to health and cost Portion control allows customers to savor their food, without over-indulging in too many calories. Dining customers can enjoy fresh, delicious meals and not fear that they’re going beyond their allotted calorie intake. Portioning food also is important for profitability. It reduces the amount of waste created by food that goes uneaten. This process allows restaurant staff to better determine how much food to order and prepare, without incurring unnecessary cost or waste. Snappening.com is an online event planning database that contains central Indiana's most comprehensive list of meeting and event venues—including restaurants. Since its 2011 launch, the site has provided over 130,000 consumers, venues and professional planners with an online service that makes event venue and event planner searches quick and easy, as well as provides highly localized event planning inspiration, tips and tools. Feel free to poke around on the site to see for yourself how helpful we are and perform your own searches. We estimate we'll save you anywhere from 4-8 hours of your own time by bringing all your options together in one wellappointed location.
Bite-size desserts Diners really are eating less, so not everyone wants to finish their meal with a heavy dessert. In fact, many diners consider dessert an indulgence. That’s why bite-size desserts are gaining in popularity. Desserts are becoming more relaxed and simple. Recognizable favorites include gelato, ice cream, fresh fruit, chocolates, pies, bread pudding, crepes, custards, cheesecakes and cakes. Mini desserts should be finished in four or five bites and offered at a low price point. Consider serving a sampling of mini desserts for a minimal fee, as an option for two or more guests to share.
InRLA At Your Service: October 2013
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InRLA At Your Service: October 2013
InRLA 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 Phil Ray Marriott Indianapolis Downtown, Indianapolis VICE CHAIR John Benjamin A Pots and Pans Production Indianapolis VICE CHAIR Rob Evans Focus Hotels, Carmel 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 Craig Huse St. Elmo Steak House, Indianapolis Michael Conner Peachtree Hotel Group, Monrovia Michael Crafton 360 Services, Indianapolis DISTRICT 1 Russ Adams Strongbow Inn, Valparaiso Carolyn Cochran White Lodging Corp., Merrillville
Charles LaMotte White Lodging Corp., Merrillville
Brian Comes Hyatt Regency Indianapolis, Indianapolis
Jim Zink, Jr Zink Distributing, Indianapolis
Sherif Guirguis White Lodging Corp., Merrillville
Bob Gatto Texas Roadhouse, Indianapolis
DISTRICT 2 Vicki Farmwald Hacienda Mexican Restaurants Inc., South Bend
Pat Hurrle RNDC, Indianapolis
DISTRICT 8 Lennie Busch One World Enterprises, Bloomington
Carl Hill Konover Hotel Corp., Warsaw Todd Stearns Stanz Foodservice Inc., South Bend DISTRICT 3 Bruce Dodge Apple Sauce Inc., Ft. Wayne Mark Luttik Hilton Ft. Wayne, Ft. Wayne DISTRICT 4 Brad Cohen Arni’s Inc., Lafayette
Richard Letko Hilton Garden Inn, Indianapolis John Mirabal Capital Grille, Indianapolis Martha Hoover Cafe Patachou, Indianapolis Tim Jones Bob Evan’s Restaurants, Fishers Randy Shields McDonald’s, Fishers Regina Mehallick R Bistro, Indianapolis
Greg Ehresman Triple XXX Family Restaurant, West Lafayette
Ryan Rogers Bonefish Grill, Avon
Richard Ghiselli Purdue Hospitality & Tourism Mgmt, West Lafayette
Richard Lux Lux Restaurants, Indianapolis
Karen Hirsh-Cooper Homewood Suites Lafayette, Lafayette DISTRICT 6 Scott Wise A Pots and Pans Production, Indianapolis Robert Viox Belterra Casino Resort & Spa, Belterra DISTRICT 7 Rob Chinsky Penn Station East Coast Subs, Indianapolis
InRLA At Your Service: October 2013
Mark Newman Indiana Office of Tourism Development, Indianapolis
Craig Truelock Huse Inc., Bloomington Joe Vezzoso French Lick Springs Resort Hotel, French Lick Andy Rogers Brown County Hotels & Restaurants, Nashville Tim Worthington Spring Mill Inn, Mitchell DISTRICT 9 John Frenz Montana Mike’s, Vincennes George Brinkmoeller Sherman House Restaurant & Inn, Batesville Bruce Byrd Residence Inn Columbus, Columbus Interested in serving on the Board of Directors? Contact Debra Scott at dscott@tammcapitalgroup.com or call 317.673.4211 or 800.678.1957 toll-free.
Dan Waller Schahet Hotels Inc., Indianapolis Peter Meyer Hilton Downtown Indianapolis, Indianapolis John Xenos Monarch Beverage, Indianapolis
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Pizza Hut magnate Freeland dies at 76 Owner of 49 stores active in civic life Jeff Wiehe | The Journal Gazette In 1967, Freeland began working part-time at a Pizza Hut in Iowa for $1.25 an hour, according to his obituary. Five years later, he and his wife moved to Fort Wayne and opened their first Pizza Hut on East State Boulevard. During the ensuing 40 years, he opened 48 more of the pizza chain restaurants throughout Indiana and Ohio plus four Kentucky Fried Chicken restaurants and amassed an untold fortune in the process. Dick Freeland, a local entrepreneur and the chairman of the board of Pizza Hut of Fort Wayne Inc., died Sunday. He was 76. According to a release from the Asher Agency, a local marketing and public relations firm, Freeland’s start into the pizza business had humble roots. Freeland, born in Missouri, was working as an ironworker in Des Moines, Iowa, while his wife worked as an executive secretary when they decided to take a trip to Canada. Freeland used a credit card to pay for gasoline. He took his first job with Pizza Hut to pay those gas purchases off. As a restaurant owner, Freeland’s philosophy was to “hire high-quality employees, train them well and empower them to make decisions for the benefit of the customer and the business,” his obituary said. “Employees need to be in a situation where … they are having fun and like what they are doing. … There are only so many hours, minutes, days weeks that you are going to live on this earth, and that time should be spent enjoying as much of it as you can,’ ” his obituary quoted him as saying in a training tape for new employees. One of those now former employees, Robert Green, of Churubusco, worked at several of Freeland’s locations when he was younger. Now in his mid-30s, Green recalled that Freeland’s visits to the restaurants always presented a challenge to make things better than expected. Freeland was never above lending a hand, Green said. Page 20
It was common to see Freeland helping unload a truck or making pizzas himself. And no matter how much success he gained or money he earned, Freeland was certainly never above listening to one of his employees, according to Green. “Many people may think this is commonplace, but it is more rare than you may think,” Green wrote in a message to The Journal Gazette. “You could listen to him telling jokes, and watch the emotion on his face as he listened to a sad story about an employee or one of their family members.” Freeland immersed himself in local, state and national politics during some of his free time, and served as regional finance chairman of the George H.W. Bush and Dan Quayle presidential ticket of 1992. He was a fixture in the community, serving on or becoming associated with numerous boards and groups, including Steel Dynamics Inc., Indiana Chamber of Commerce, Greater Fort Wayne Chamber of Commerce, Lutheran Hospital and the Allen County Republican Party, according to his obituary. He also had an enormous mansion built in the Aboite area – referred to as the “Freeland Mansion” or “Freeland Castle” – that has had locals speculating for more than a decade how much it cost, how much square footage it takes up and even what exactly is inside. The mansion, though, is hidden away behind hills and trees, somewhat like how the man himself at times tried to present the successes of his public life. Kim Cook is quoted in the Asher release as saying her father was “a humble man who shunned notoriety and passed off his success to those that made him successful, believing that their success was his success.” Many others in the community took to social media in the wake of Freeland’s death to discuss what he did for them and others. Rick Ritter, of Fort Wayne, remembers Freeland as being instrumental in bringing the Moving Wall, a replica of the Vietnam Veterans’ Memorial, to the city in 1986. According to Ritter, Freeland paid to have a hill landscaped on IPFW’s campus where the wall was to be displayed, took care of food for volunteers and also brought in the necessary port-a-johns. InRLA At Your Service: October 2013
Ritter only met Freeland on a few occasions, but he remembers very visibly the last time. While looking at the wall, Ritter began to tear up; Freeland, standing nearby, offered him his monogrammed handkerchief. It was a simple gesture that left a deep impression. “He probably never knew the extent of the healing that wall lends itself to, not just veterans, but people in the community who weren’t veterans,” Ritter said. “For me, Dick was a really top-shelf human being.” Several politicians released statements about Freeland on Monday, including Gov. Mike Pence. Pence gave Freeland the first Sagamore of Wabash award earlier this year in recognition of his entrepreneurial spirit, public service and courageous work. “Dick Freeland lived the American dream,” Pence said in his statement. “A loving family man, successful entrepreneur and businessman, Dick Freeland used his success to lift up his community, his state and his nation through generous philanthropy to countless worthy causes.” Freeland was preceded in death by his daughter, Terri Derheimer, in 2009; his brother, John, who died at age 10; and his half-brother, Fred Freeland, Jr. He is survived by his wife Deanna; daughter Kim Cook and son Todd Freeland; half-sister Eleanor Mathis and several grandchildren and one great grandchild. His funeral will be at 11:30 a.m. at The Chapel on Oct. 29. Calling will be from 2 p.m. to 8 p.m. at The Chapel on Oct. 28. Preferred memorials may be made to Turnstone Center or The Chapel, according to his obituary.
InRLA At Your Service: October 2013
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Seven Percent Off Your Next Purchase: Indiana’s Sales Tax Exemption
By Tim Conrad, JD Katz, Sapper & Miller
Are you paying more sales tax than you need to be paying? Unlike a majority of states, Indiana treats foodservice as manufacturers for purposes of the sales tax exemption for production. This can mean real savings of seven percent on purchases of equipment and utilities. In the competitive world of foodservice management, it is crucial to recognize where savings can be realized and how to go about claiming those savings. The purchase of equipment that is “directly used in the direct production” of food is exempted under Indiana law. In order to qualify for the exemption, the equipment should act directly on the production of food (think fryers and ovens, not refrigerators or exhaust fans). This exemption can most easily be claimed by presenting your vendor with a completed exemption certificate (Form ST-105), although a refund claim can be submitted if you have previously paid sales tax on exempt equipment in error. The utilities used in the direct production of food are also exempt. Using the above examples, the portion of the electricity used to power the fryers and ovens would be exempt but the portion used for the refrigerators and exhaust fans would be taxable. Typically a utility study is performed to determine what percentage of utilities are consumed in exempt production activities. This exemption is claimed by completing a special exemption application for utilities (Form ST-200). Generally, you should expect to receive an exemption equal to the pro rata percentage of exempt usage. However, if your exempt usage exceeds 50%, the utilities are deemed to be “predominantly used” in production and the exemption will extend to your entire utility bill. Foodservices that are not currently benefiting from this exemption should consider performing a utility study. Filing a refund claim can result in an audit. Therefore, taxpayers need to be mindful of the actions they take in initiating a refund claim and ensure that adequate records are kept. Tim Conrad is a member of Katz, Sapper & Miller’s State and Local Tax Practice. For more information, contact Tim at 317.452.1388 or tconrad@ksmcpa.com.
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InRLA At Your Service: October 2013
Allen County Health board sets rules for hotels Fort Wayne-Allen County Department of Health board members unanimously passed new regulations October 21 that will establish standards for the lodging industry. There were previously no county laws governing hotels. The Department of Health has never had a formal standard in place. Instead, inspections were complaint-driven, said Mindy Waldron, department administrator for the Fort Wayne-Allen County Department of Health. Under the new ordinance, sanitation standards would be clearly defined for area motels and hotels, with a scoring and report card that would be easily accessible for guests to view in the front lobby of each hotel, Waldron said. Over the last four years, the health department received complaints on half of the 60 lodging establishments in Allen County. Complaints have involved bedbugs and other pests, structural damage and stained or damaged mattresses. Allen County Commissioners must give final approval of the law, which would take effect Jan. 1. The new standards would include: •Hotels would have to undergo an annual inspection and pay $150 for an annual permit. •They would be scored and receive a grade of A, B, C or F, depending on the number of violations found. The grade card would have to be posted where it can be easily viewed by guests. •Establishments with low scores or grades would receive a notice of closure and be given three business days to appeal the decision. If the hearing officer determines the closure is warranted, the establishment would need to close, remedy the violations, and pass a reinspection before reopening. •Each violation is subject to a fine ranging from $25 to $500. The $500 fine would be levied only after an administrative hearing and only if the owner willfully violates the ordinance. Inspections will be handled by Dave Fiess, director of Vector Control and Environmental Services for the Department of Health, she said. InRLA At Your Service: October 2013
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3-D Security Ribbon
Bell in the Inkwell
Tilt the note back and forth while focusing on the blue ribbon. You will see the bells change to 100s as they move. The ribbon is woven into the paper, not printed on it.
Tilt the note to see the color-shifting bell in the copper inkwell change from copper to green.
2
1
4
6 3
5
1. Portrait Watermark Hold the note to light and look for a faint image of Benjamin Franklin in the blank space to the right of the portrait.
5. Gold 100 Look for a large gold numeral 100 on the back of the note. It helps those with visual impairments distinguish the denomination.
2. Security Thread Hold the note to light to see an embedded thread running vertically to the left of the portrait. The thread is imprinted with the letters USA and the numeral 100 in an alternating pattern and is visible from both sides of the note. The thread glows pink when illuminated by ultraviolet light.
6. Microprinting Look carefully to see the small printed words which appear on Benjamin Franklin’s jacket collar, around the blank space containing the portrait watermark, along the golden quill, and in the note borders.
3. Color-Shifting 100 Tilt the note to see the numeral 100 in the lower right corner of the front of the note shift from copper to green.
The New $100 Note Know Its Features. Know It’s Real.
FW Indicator (not shown here) The redesigned $100 notes printed in Fort Worth, Texas, will have a small FW in the top left corner on the front of the note to the right of the numeral 100. If a note does not have an FW indicator, it was printed in Washington, D.C.
4. Raised Printing Move your finger up and down Benjamin Franklin’s shoulder on the left side of the note. It should feel rough to the touch, a result of the enhanced intaglio printing process used to create the image. Traditional raised printing can be felt throughout the $100 note, and gives genuine U.S. currency its distinctive texture.
It only takes a few seconds to check the new $100 note and know it’s real. Learn how to identify and use the two advanced security features: the 3-D Security Ribbon and the Bell in the Inkwell. It is not necessary to trade in your old-design notes for new ones. All U.S. currency remains legal tender, regardless of when it was issued. www.newmoney.gov For educational use only. Item not for resale. Item #405 • 04/2010
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InRLA At Your Service: October 2013
the blue ribbon. You will see the bells change to 100s as they move. The ribbon is woven into the paper, not printed on it.
2
in the copper inkwell change from copper to green.
1
4
6 3
New $100 Bills to Start Circulating
1. Portrait Watermark Hold the note to light and look for a faint image of Benjamin Franklin in the blank space to the right of the portrait.
5. Gold 100 Look for a large gold numeral 100 on the back of the note. It helps those with visual impairments distinguish the denomination.
running vertically to the left of the portrait. The thread is imprinted with the letters USA and the numeral 100 in an alternating pattern and is visible from both sides of the note. The thread glows pink when illuminated by ultraviolet light.
appear on Benjamin Franklin’s jacket collar, around the blank space containing the portrait watermark, along the golden quill, and in the note borders.
Tilt the note to see the numeral 100 in the lower right corner of the front of the note shift from copper
the front of the note to the right of the numeral 100. If a note does not have an FW indicator, it was
Download an electronic version of the printable information sheet - as seen on page 22 - online at: 6. Microprinting 2. Security Thread http://tinyurl.com/n4osvnv Look carefully to see the small printed words which Hold the note to light to see an embedded thread The Federal Reserve Board announced that the redesigned $100 note will begin circulating on October 8, 2013. This note, which incorporates new5 security features such as a blue, 3-D security ribbon, will be FW easier the public to Indicatorfor (not shown here) The redesigned $100 notes printed in Fort Worth, authenticate but more difficult for counterfeiters to replicate. 3. Color-Shifting 100 Texas, will have a small FW in the top left corner on The new design for the $100 note was unveiled in 2010, buttoits introduction was postponedprinted following anD.C.unexpected in Washington, green. production delay. To ensure a smooth transition to the redesigned note when it begins circulating in October, the U.S. 4. Raised Printing Move your finger up and down Benjamin Franklin’s Currency Education Program is reaching out to businesses and consumers around the world to raise awareness about shoulder on the left side of the note. It should feel rough to the touch, a result of theinformation enhanced intaglio the new design and inform them about how to use its security features. More about the new design $100 note, printing process used to create the image. Traditional as well asIts training and educational materials, be found at www.newmoney.gov. Know Features. Know It’s can Real. raised printing can be felt throughout the $100 note,
The New $100 Note
and gives genuine U.S. currency its distinctive texture.
It only takes a few seconds to check the new $100 note and know it’s real. Learn how Franklin to identifyisand thefront two and Philadelphia's Independence Hall on the back. But there is NEW FEATURES: Benjamin still use on the a disappearing Liberty Bell in inkSecurity well andRibbon a brightand blue three-dimensional security ribbon with images that move in the advanced security features: thean3-D opposite from Itthe the bill is being tilted. The $100 bill is the most commonly counterfeited note outside of the the Bell indirection the Inkwell. is way not necessary to trade in your United States. old-design notes for new ones. All U.S. currency remains legal tender, regardless of when it was issued. OLD BILLS ARE STILL GOOD: Officials say that the $900 billion worth of $100 bills currently in circulation remain good and will only be gradually phased out as worn-out bills are returned to Federal Reserve facilities. www.newmoney.gov For educational use only. Item not for resale.
Questions? Contact Debra Scott, InRLA Director of Operations at 317.673.4211 ext. 123.
InRLA At Your Service: October 2013
Item #405 • 04/2010
Page 25
WE’RE BREWIN’ OPPORTUNITIES
Special Development incentives available in
evansville and terre haute
Dunkin’ Donuts Ranked one of the Top 100 Companies for U.S. Franchise Growth Source: Nation’s Restaurant News 2013
Dunkin’ Donuts Ranked #1 in Coffee & Baked Goods Category Source: 2011-2013 Entrepreneur Magazine
For more information about available counties, contact Thomas Ennis at 847-418-7421 or via email: thomas.ennis@dunkinbrands.com www.dunkinfranchising.com ©2013 DD IP Holder LLC. All rights reserved. Campaign Code: FranWorld_0513
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InRLA At Your Service: October 2013
Foodservice Industry Faces Unique Challenges When “Going Green” From incorporating more eco-friendly products to implementing recycling and/or composting programs into their daily operations and lifestyles, people are adopting practices that minimize their impact on the environment. For the foodservice industry, reducing their impact on the environment is a hot topic, too! According to the 2013 What’s Hot Chef Survey, created and administered annually by the National Restaurant Association, three of the top 10 menu trends were environmentally related: Trend 1) Trend 2) Trend 4)
Locally sourced meats and seafood Locally grown produce Environmental sustainability
Making business practices more environmentally stable is complex and can seem daunting at first. But restaurateurs who have implemented some of those practices have seen improvements in their bottom lines, strengthened their relationships with staff (particularly among millennials), and demonstrated to customers and community members that their businesses are committed to improving the environment. Still, many restaurateurs simply do not know where to start. But there are plenty of easy-to-implement solutions available to restaurants that want to pursue a more sustainable future. When it comes to transforming your establishment into an energy-efficient operation, think big, but start small. Turn off the lights when leaving a room. Power down computers at night and shut down kitchen appliances immediately after you are finished with them. Those practices require absolutely no monetary investment on your behalf, but will help reduce your operation’s energy usage and energy bill. Scraping dishes, scrubbing cookware, and soaking pots and pans are all easy ways to optimize your establishment’s dishwashing procedure while making a considerable impact upon your water bill. Your restaurant can also become more sustainable by implementing other water conservation initiatives, such as repairing leaky fixtures. Donating surplus food is also a great way to cut down on waste management expenses and bolster community relations efforts. Build lasting relationships with the members of your community by contacting a local food bank, hunger-relief agency or organization, such as the Food Donation Connection – www.foodtodonate.com and finding out how your restaurant can help those in need. The more food your establishment donates, the less waste your establishment ultimately produces. The money saved investing in more advanced sustainability initiatives will not only pay for itself, but also likely will earn your establishment money in the long run. Your operation can advance its efforts by investing in energy-efficient appliances or even remodeling to becoming a more sustainable operation from the ground up. If your operation does wish to pursue more advanced sustainability efforts, assistance is often available through state programs and, in some locations, utilities. These initiatives could provide useful information, energy audits, or even funding to businesses that take active steps to pursue a more sustainable future. Also available to foodservice operations is the National Restaurant Association’s Conserve Sustainability Education ProgramSM. This educational program is an online resource designed by the restaurant industry for the restaurant industry. It helps restaurants to reduce energy, waste, and water driving down costs and leaving a lighter footprint on our environment. Participating restaurants gain access to Conserve’s easy-to-use checklist, which features more than 95 industry-tried best practices and 64 educational how-to videos, as well as money-saving techniques and a variety of other resources. To find out more about how Conserve can benefit your foodservice operation, visit Restaurant.org/Conserve.
InRLA At Your Service: October 2013
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“Change me.” SUCCESS THROUGH SUSTAINABILITY The Conserve Sustainability Education ProgramSM: delivering value and providing solutions Pull the plug on high utility costs. Learn how to switch to LED lighting and use 75 percent less energy. Become more efficient and protect the environment with Conserve:
✓ Best practices checklist with more than 90 environmentally-friendly lessons
✓ How-to videos to guide toward more sustainable practices
✓ Personalized action plan ✓ Money-saving techniques ✓ Program awareness and promotion through the National Restaurant Association and media partners
Join today and start changing. Restaurant.org/Conserve © 2013 National Restaurant Association. All rights reserved. The Conserve Sustainability Education Program and the Conserve logo are service marks of the National Restaurant Association.
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InRLA At Your Service: October 2013