At Your Service: September 2011

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September 2011

Founded in 1933, the Indiana Restaurant represents over 1,600 member restaurant properties and industry-related services companies. It is these members that help make the foodservice industry the nation's largest private sector employer and one of the state’s most politically active and public service oriented industries. Our members are the cornerstone of the Indiana community and economy.

NLRB overrides employer concerns, mandates new workplace poster Despite strong and widespread concerns from the business community, the National Labor Relations Board (NLRB) announced Aug. 25 that starting in mid-November it will require nearly all private-sector employers to post a new federal workplace notice detailing employees' rights under the National Labor Relations Act to organize unions. The mandate to post the new 11" x 17" (or 2 - 8.5" x 11) poster will take effect Nov. 14, 2011, the agency says. Failure to post the notice could constitute an "unfair labor practice" under the National Labor Relations Act. The NLRB says it will not initiate enforcement action on its own for an employer's failure to post a notice but could investigate cases based on complaints by employees or other parties. The National Restaurant Association and more than 30 state restaurant associations filed comments with the NLRB in February objecting to the proposed poster mandate, noting that the mandate was another example of how an activist NLRB was taking steps to make it easier for unions to organize businesses. The proposed mandate would also create a new source of litigation for trial attorneys, the NRA noted in February. A copy of the required poster is enclosed with this newsletter. For more copies contact: dscott@LMVconsulting.com, call 800.678.1957 or download the poster from the NLRB site at www.nlrb.gov/poster. Read the NLRB's rule online https://www.nlrb.gov/news-media/fact-sheets/final-rule-notification-employee-rights (nearly 200 pages) and Q&A (https://www.nlrb.gov/faq/poster) on the new mandate. Stay tuned for further analysis from the NRA on the poster requirement.

Indiana Restaurant Association Names Two Legends to Hall of Fame Announces Restaurateurs of the Year and other Industry Awards INDIANAPOLIS, IND. – The Indiana Restaurant Association has announced the selection of Jay Snyder, proprietor of Hollyhock Hill Restaurant, Indianapolis, and Bob Shanks, Mr. Happy Burger, Logansport for induction into its prestigious Hall of Fame. Selection into this esteemed group is based upon superior dedication to the hospitality industry in addition to both professional and personal accomplishments.

Jay Snyder, Hollyhock Hill, Indianapolis, Inducted into Hall of Fame For over fifty years, Snyder has worked to maintain and grow this Indianapolis dining institution, which first opened in 1928. In 1960 he began work at Hollyhock Hill as a Groundskeeper and through hard work and dedication eventually became the restaurants’ General Manager. He and his wife Barbara have worked sideby-side as proud owners of Hollyhock Hill since 1992, resulting in continued success even during the economic uncertainty of recent years. Additionally, his civic commitment to the Indianapolis community is far reaching, not only in dollars and cents but also in time and energy. His humble personality, commitment to customer satisfaction and “never meets a stranger” attitude have made him a respected icon within the Indianapolis business landscape. Snyder has been a long time Board Member for the Indiana Restaurant Association, widely known for his outspoken support of the Hoosier hospitality industry. In 2010 he finished a two-year term as Board Chairman of the Indiana Restaurant Association. Hollyhock Hill Restaurant has been a tradition in “family-style” dining for over 80 years, remaining as one of the few such restaurants of its type in the United States and one of the oldest restaurants in Indiana. Consistently ranked among the top restaurants in the Midwest, Hollyhock Hill is famed for its superior “county-style” cuisine, high standards of service and unique ambiance. Hollyhock Hill is a premiere dining destination in Indianapolis, especially when celebrating special occasions. A resurgence in recent

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years has landed Hollyhock Hill on the cover of Saveur Magazine and on Travel & Leisure’s “America’s Best” list. Bob Shanks, Mr. Happy Burger, Logansport, Inducted into Hall of Fame Bob Shanks recently celebrated 50 years in business. When Mr. Happy Burger first opened, there were two businesses on the highway between his restaurant and Peru. The restaurant was the first fast-food establishment in Cass County. Shanks has spent most of the last five decades operating sandwiched between two fast food giants: McDonald’s and Burger King. With his core values firmly in place, Mr. Happy Burger remains closed on Sunday, even while at a competitive disadvantage.

have been local advocates for all restaurants on issues such as property tax assessment. Nancy was elected as a Porter County Commissioner this past year. The Adams were selected from notable nominees: Regina Mehallick, R Bistro, Indianapolis; Chris Eley, Goose the Market, Indianapolis; The Eshelman’s, Joseph Decuis, Roanoke; and Steve Oakley, Oakleys Bistro, Indianapolis.

With a dose of nostalgia, Mr. Happy Burger makes you feel like you are in the 50’s. First sight is the giant cow statue out front. Inside, it is a quirky decor, with Coca Cola memorabilia and the "Happy Trolley" where kids eat free. Generations have filled the seats making memories or reliving childhood memories. But Shanks is part of one of the hottest trends – he serves locally grown beef – and has for 50 years. In 2005, Mr. Happy Burger was a recipient of the Indiana Restaurant Association Good Neighbor Award. If you’ve seen sponsor lists for school, charity or service club events in the past 50 years, you’ve probably seen Mr. Happy Burger as one of the sponsors. Snyder and Shanks joins other notable restaurateurs like Dave Thomas (Wendy’s), Charles Laughner and Harry Roth (St Elmo’s) as only the 40th Hall of Fame inductees in the associations’ 75year history.

Restaurateurs of the Year Recipients Announced The Indiana Restaurant Association annually recognizes restaurant operators for their contributions to the industry and their community. Nominations are made by their peers. From the nominations, the Awards Committee selected five to present to the membership for voting. Recipients were selected by the committee taking in consideration the votes received. Over 2200 votes were cast for Restaurateur of the year.

John Benjamin, Outback Steakhouses Named Restaurateur of the Year, Multi-Unit Indiana venture partner for Outback Steakhouses. John has been an advocate for the industry, actively participating in Association political activities and fundraising. His perspective and guidance in the political spectrum takes in consideration the needs of both independent and chain restaurants. He is active in numerous charitable events, most recently with Operation Homefront, a nonprofit organization providing emergency financial and other assistance to military families and wounded warriors. He is active on the Indiana Restaurant Association Board of Directors, now serving as Vice Chairman. Benjamin was selected from notable nominees: Martha Hoover, Café Patachou, Indianapolis; Matt Hall, Hall’s Restaurants, New Haven; Mike Cunningham, Cunningham Restaurant Group, Avon; and Rick Lux, Lux Restaurants, Indianapolis.

Indiana Restaurant Association Announces State Winners for Philanthropy Award: Two Indiana restaurants win 2011 Good Neighbor Award for their commitment to giving

Nancy and Russ Adams, Strongbow Inn, Valparaiso, Named Restaurateur of the Year, Single Unit Russ and Nancy are second generation owners of the Strongbow Inn, a family owned, destination restaurant in Valparaiso. Russ is a past Chairman of the Indiana Restaurant Association, and National Restaurant Association Board member. He and Nancy

The Indiana Restaurant Association presented the annual Restaurant Neighbor Awards to two state winners at the Restaurant Gala, September 13th. The program was created by the National Restaurant Association to honor restaurants’ commitment to community service and innovative community projects and to underscore that restaurants truly are the cornerstone of local communities. This year’s winners are: Mr. Happy Burger, Logansport, Ind. and Applebee’s, Mishawaka, Ind. “We are pleased to recognize our 2005 Restaurant Neighbor Award recipients for the many significant community service programs they provide,” RHAI President John Livengood said. “The Restaurant Neighbor Award is a great way to shine the spotlight on and honor the many things they do each day to make our communities better places to live, work and visit.”


“Restaurants have long been true cornerstones of local communities across the country –in fact, nine out of 10 restaurants are involved in community service—and we are very pleased to recognize their efforts with our Restaurant Neighbor Award.” Jim Thompson, Daddy Jack’s There is a pipeline of hope that connects Indianapolis with Kenyan babies orphaned by the African AIDS crisis. The pipeline runs through Daddy Jack’s. The connection is through the Amani Children’s Foundation, founded by Daddy Jack’s owner Jim Thompson’s sister Jane and her husband Chad Stephens. Amani – Swahili for “peace” – is a 501c3 non-profit organization that supports the work of New Life Homes, a Nairobi-based group of orphanages that has cared for over 800 infants across Kenya over the past several years. The more direct connection is through Jim and Susan’s 8-year-old son Dalton. Dalton’s five “Kenyan cousins” – Joe, Bui, Maya, Robbie and Eva – will be a part of his life forever, thanks to New Life Homes. That is where the five were blessed with a caring home in the midst of a terrible crisis that continues to cause suffering for the 15 million orphans left behind in Africa, 2 million in Kenya alone. The Daddy Jack’s family makes jewelry from Amani beads crafted by women in a Nairobi fair-trade business and donated by its owner to Amani. The beads are then distributed by Amani to local groups, who design and sell the jewelry, with all the proceeds going back to Kenya through New Life Homes. Besides the jewelry sales, Daddy Jack’s has sponsored a number of other events on behalf of Amani, including the “Babies in Crisis” fundraiser, a holiday gift sale, and the Amani Celebration CD Launch Party.

Randy Shields, McDonald’s As a McDonald’s owner and operator, Randy has played a vital role in the success of many activities and fundraisers for the Ronald McDonald Houses of Indiana. He has been involved for many years in the golf tournament as a sponsor and participant and has made significant contributions for the past several years in their largest fundraiser, A Taste of Tuscany wine dinner. Randy’s support and caring is quite contagious and he continually shares his enthusiasm about the cause with other McDonald’s owners, suppliers, and operators. With his involvement, he

continues to make a huge difference in the lives of families at a time of great personal crisis. He continually “gives back” to his community and particularly to the Ronald McDonald House. More pictures from the evening's festivities:


Supplier of the Year Awarded to Morgan Linen Wendell Underwood has been a supporter of Devour Downtown since its inception and you can see Devour signs on his trucks during the event. He always finds a way to promote the association and the restaurant industry. He has contributed through his sound guidance as a Board member as well as financially.

Craig Huse, St. Elmo Steak House elected Chairman of the Board

Officers and Directors were inducted during the 2011 Restaurant Gala, September 13, 2011. New Directors joining the roster include: Regina Mehallick R Bistro Indianapolis

Officers elected were: Chairman of the Board: Craig Huse, St. Elmo Steak House, Indianapolis Vice Chairman: John Benjamin, Outback Steakhouses, Carmel Treasurer: Mark McDonnell, La Salle Grill, South Bend Executive Committee: Michael Jones Culver's of Noblesville Noblesville Randy Shields McDonald's Greenwood

Bloomington

Craig Trulock Huse, Inc.

Michael Crafton 360 Services Indianapolis Jim Zink, Jr. Zink Distributing Indianapolis Keith Remington Culvers Kokomo Rob Chinsky Penn Station East Coast Subs Indianapolis

Directors elected to a second term are: Bruce Dodge Apple Sauce, Inc Fort Wayne Bob Gatto Texas Roadhouse Indianapolis Erik Stukenberg Scotty’s Lakehouse Fishers Michael Jones Culver's of Noblesville Noblesville Tim Jones Bob Evans Restaurants Fishers Peter Paul Meyer 120 Fresh Market @Hilton Indianapolis


Thanks to our over 200 golfers and sponsors for another great outing!

Heineken |

Midwest POS Solutions | Indianapolis Cuisine | Klosterman Baking Company | Boston Beer | Ecolab |

Snappening.com | G.A. Wintzer Grease Co. | Luxco-Pearl Vodka | Triple XXX | Gosling's Rum "Dark N Stormy | Heaven Hill | NUVO Newsweekly | Society Insurance | ARS/Rescue Rooter | Weber Grill | Heartland Payment Systems | Twisted Tea | 10th & Blake | Anheuser Busch| Coca-Cola | Sun King Brewery | Anheuser Busch | Jagermeister | American Harvest Vodka | McCormick Distilling | U.S. Foodservice | Coyote Gold | Griffin Industries | Gordon Food Service | Republic National Distributing Company | Pearson & Pearson| Brown Forman | Hoosier Momma

1st Place Team Midwest POS Solutions

2nd Place Team When Eddie Met Salad

3rd Place Team Lux Restaurant



Endorsed Providers

RUTH’S CHRIS STEAK HOUSE RECOGNIZES CORPORATE AND FRANCHISE OUTSTANDING OPERATIONAL ACHIEVEMENT AWARDS Indianapolis & St. Louis Ruth’s Chris Restaurants Score Top National Awards Ruth’s Chris Steak House / RPM Management, Inc. co-owners Larry Griggers and Kevin Armantrout are proud to announce The 2010 Ruth’s Chris Steak House Outstanding Operational Achievement Awards that were recently awarded to two of their Midwest Ruth Chris Steak House restaurants; Indianapolis north side and St. Louis/Clayton. Both restaurants scored top national awards. Winners were selected from over 120 national Ruth’s Chris restaurants. Winning the Franchisee Leadership Team of the Year Award was Ruth’s Chris Steak House Indianapolis north side (96th and N. Keystone Avenue). Criteria is based on sales over budget, profitability, shopper scores, health department scores, and low employee turnover. General Manager Ryan Craig and Executive Chef Rolf Meisterhans head up the Indianapolis north side. “I’m extremely proud of my team,” says Ryan Craig. “From our chefs, servers, bartenders and hostess staff, the entire group works hard and we are honored to be the top leadership franchise restaurant in the country.” Receiving the Raving Fans Award was Ruth’s Chris Steak House Clayton /St. Louis. General Manager Nelson Constant leads the team at the Ruth’s Chris Clayton restaurant. This award is based on the highest national score for Secret Shopper reports. “This is a prestigious award,” says Constant. “I personally want to thank all of our “raving fans”. We enjoy delivering an exceptional dining experience to our guests. “ According to Larry Griggers, co-Franchise owner, the national recognition is the best compliment he his team can receive. “I feel privileged to work with loyal, talented and devoted employees,” says Griggers. “Achieving national recognition for their dedication is an honor.” Ruth’s Chris Steak House was founded over 46 years ago by Miss Ruth Fertel of New Orleans, Louisiana. Ruth’s Chris Steak House restaurants continue to serve their customers today as Miss Ruth did--- on specially designed broilers, searing USDA prime Midwestern, corn-fed steaks at 1,800 degrees. From the beginning, Ruth believed in quality with hands-on direction, breaking the mold of other cookie-cutter style restaurants. In 1977 the franchise began, now serving fine steaks at over 120 locations in the United States and four foreign countries. Ruth’s Chris Indianapolis: www.ruthschrisindy.com located at 96th Street & N. Keystone Ave. Ruth’s Chris Clayton: www.ruthschrisstlouis.com located at 1 North Brentwood in Clayton.


Member Educational Information: Interchange Surprise-Fed Raises Debit Fee Cap with Oct 1 compliance vs. July 21 WASHINGTON — The Federal Reserve Board on Wednesday suggested raising the debit interchange fee cap to 26 cents per transaction — more than double its initial proposal of 12 cents. In a draft final rule that is expected to be approved by the Fed board this afternoon, the agency's staff said the cap should be set at 21 cents to account for issuer costs to complete a transaction, but added an additional allowance of 5 cents to account for fraud costs. The Fed also proposed a separate interim rule that would allow banks to charge an additional 1 cent per transaction if they meet certain fraud prevention standards established by the central bank. The central bank left the issue open for comment, saying it would return to the issue later. Comments are due by Sept. 30. In the end, the Fed appeared willing to go much higher than analysts had expected, with most estimates suggesting the central bank would raise the cap to only 20 cents. Although banks would prefer to avoid any interchange fee limit, the final rule is a partial victory for them. Banks had been arguing since December that the proposed 12-cent cap was too low and did not adequately take into account the costs involved. In its final rule, the Fed clearly agreed. Banks also received extra time to comply with the rule, which under Dodd-Frank was supposed to go into effect on July 21. Instead, banks will have to comply with the new limits on Oct. 1. The central bank has been under pressure by banks, credit unions and others to elevate its cap under a provision introduced by Sen. Richard Durbin in the Dodd-Frank Act. The agency received more than 11,000 comments prompting the Fed to ask for more time by Congress to evaluate all of the letters before crafting a final rule ahead of the July 21 effective date. The 14 cent lift is a significant improvement, but still falls short of the industry's average of 44 cents per transaction. The Fed decided to raise the fee cap largely because it included other costs than were covered in its initial proposal. In the rule, the Fed said the 21-cent base cap accounts for: network connectivity costs, costs of hardware, software and labor, and transaction monitoring costs. It also addressed another industry point by allowing banks to charge 5 cents to account for fraud losses.

Become part of the industry’s most successful grassroots fundraiser, Share Our Strength’s Dine Out for No Kid Hungry™. More than 17 million kids in America struggle with hunger. Thousands of restaurants are helping change that by joining Share Our Strength’s Dine Out for No Kid Hungry™, formerly Share Our Strength’s Great American Dine Out®. Last year, 4,153 restaurants raised more than $1.5 million to end childhood hunger in America, a 108 percent increase over 2009. Many saw increases of their own—in sales, traffic, and employee and customer engagement. This program is unique and was created specifically with the restaurant industry in mind. Tools that will help you promote your participation locally, train your staff and communicate to your loyal customer base are all included in the online resource center at www. DineOutforNoKidHungry.org. September 18-24, 2011 is the official promotional period, even though you can launch your promotion anytime in the month of September. There are many creative ways to participate, including bounce-back coupons given in exchange for customer donations, menu promotions, customer donation cards, social media and much more. Dine Out for No Kid Hungry is great for employee morale, retention and loyalty “Our staff really got behind the event and that encouraged fantastic customer support. We saw lots of new faces that have become regulars. We’re looking forward to participating this year and breaking last year’s record.” —Jason Belkin, CEO of Hampton Coffee Company Espresso Bar & Café in Water Mill, N.Y. Dine Out for No Kid Hungry is scheduled for September 18-24, 2011. Share Our Strength provides an online resource center that is full of helpful materials that make participation turn-key. For example, you will find an employee training guide, media kit, banner ads for your website, customizable POP materials and so much more. Plus, be a part of the national tweet a thon that will reach thousands people across the country to encourage dining out for the cause to make sure no kid in America grows up hungry. Make sure your restaurant is on the map and register today. Learn more about how you can be part of this cause and help end childhood hunger in America and regiater online at: www.DineOutforNoKidHungry.org. *Funds raised support Share Our Strength’s No Kid Hungry® Campaign to end childhood hunger in America by 2015. Visit www. Strength.org to learn more.


New Labor laws in effect July 1, 2011 The Indiana General Assembly passed laws that have an impact on Indiana employers Those laws became effective July, 1 and are summarized below: Unemployment Compensation – Refusing or Failing Drug Tests of Potential Employer An unemployed person who refuses an offer of "suitable work" is not entitled to collect unemployment benefits. A new provision states that a person is considered to have refused suitable employment if an offer of work is withdrawn by an employer after (1) the person tests positive in a required drug test, or (2) the person refuses to take a required drug test. Senate Enrolled Act No. 86, IC 22-4-15-2(j) Unemployment Compensation – Regular “On-Call” or “As Needed” Employees and Employees on Paid Vacation A person who is regularly and customarily employed on an On-Call or As Needed basis is not considered to be unemployed for any week where the person has compensation payable or has work available. Likewise, a person is not considered to be unemployed in any week where the person is on vacation and is receiving, has received or there is a policy or a contract to receive compensation for the week. This does not apply if the employer fails to follow the policy or contract. House Enrolled Act No. 1450, IC 22-4-3-3, 4 and 5 Unemployment Compensation – Hardship Distribution from Retirement Plans is not “Deductible Income” Normally, if a person receives "deductible income" (e.g. severance pay) or pension distributions equaling or exceeding the amount of unemployment benefits the person is not entitled to collect unemployment benefits. A new provision was added that does not disqualify a person who receives a hardship distribution because of a severe financial hardship resulting from an unforeseeable emergency that is beyond the person's control. House Enrolled Act No. 1450, IC 22-4-15-4(a)(2)(B) National Criminal History Background Checks – Now Required for Initial Professional License or Certificate A new provision in the professional licensing statute requires all persons seeking an initial license or certificate to submit to a National Criminal History Background Check at the applicant's cost. The relevant professional licensing board is authorized to conduct a random audit and require a person seeking a renewal of the license to submit to the national check at the person's cost. This applies to 20 different professions including: nurses; physicians; OTs; PTs; PAs; pharmacists; dentists; dental hygienists; psychologists; and health facility administrators. Senate Enrolled Act No. 363, IC 25-1-1.1-4(a) Bring Your Gun to Work Law – More Protections for Employees and Applicants Last year, Indiana adopted a law that generally permitted employees to store firearms and ammunition in their locked vehicles while on the employer's property. This so called "Bring your Gun to Work" law led some employers to develop policies that were seen as limitations on an employee's right to possess firearms. In response to these developments, the law was amended to provide more protection to those employees and applicants who carry firearms and ammunition in their vehicles. Effective July 1, 2011, private and public employers in Indiana (with a few exceptions) may not as a condition of employment: · require an applicant or an employee to disclose if they own, possess, use or transport a firearm or ammunition; or · forego their rights to own, possess, store, transport or use a firearm or ammunition. The law allows a civil action to be brought for actual damages, court costs, attorneys' fees and, if the violation is willful, exemplary or punitive damages. An employer still has the right to regulate the use and possession of firearms in the course of the employee's duties while on the employer's premises and can require disclosures when the firearms or ammunition are to be used in the employee's duties. Senate Enrolled Act No. 411, IC 34-28-8 Employee Representation Elections – Secret Ballot Guaranteed … Except when the NLRA Says No Following the national battle over the Employee Free Choice Act which would have allowed "card check" certifications of unions without a secret ballot election Indiana and other states tried to protect the secret ballot in employee elections. Indiana now has such a law that applies to any election for the designation of employee representation. It guarantees the right to vote by secret ballot and the employer's right to engage in a campaign. The results of any election that violates the statute is deemed to be void. However, the law says that it cannot conflict with the NLRA. So, essentially the law only applies to elections held in the public sector. House Enrolled Act No. 1203, IC 22-6-5 Work Authorization – Governmental Employers and Employers with State Service Contracts and Grants must use E-Verify All Indiana governmental employers are required to utilize E-Verify to verify the work eligibility of all employees hired after June 30, 2011. Additionally, all Indiana employers who have "public contracts for services" with a state agency or receive grants exceeding $1000 from a state agency will also be required to participate in the E-Verify Program. The obligation for private employers will arise as a result of governmental employers (i.e. state agencies) being obligated to require recipients of public service contracts and grants in excess of $1000 entered into after or renewed after June 30, 2011, to participate in E-Verify. Notably, the Indiana Family and Social Services Administration ("FSSA") has advised that Medicaid provider agreements with FSSA are not "public contracts for service," and therefore, receipt of Medicaid reimbursements alone will not result in an employer being obligated to participate in E-Verify. Senate Enrolled Act No. 590, IC 22-5-1.7


Heartland Ready to Deliver 'Durbin Dollars' to Merchants Heartland Payment Systems Inc. is prepared to pass along what it calls "Durbin Dollars" to its merchant clients. The Princeton, N.J., card payments processor on Thursday reiterated its plan to pass along reductions in debit card interchange fees mandated by the Durbin amendment to the Dodd-Frank Act. The company calls this its Durbin Dollars initiative.

"We are the company that is going to send every single dollar that was mandated in the Durbin legislation to the place it was intended, to our merchants' bank accounts," Bob Carr, Heartland's chairman and chief executive, said during an earnings conference call on Thursday. Analysts have said Heartland could gain market share as a result of the new debit card rules, which the Federal Reserve Board finalized last month, because it uses a pricing model in which it passes along changes in interchange costs directly to merchants. Some acquirers charge merchants a marked-up cost. "Unlike other acquirers, which generally pursue 'bait-and-switch' pricing, Heartland's transparent interchange-plus model, coupled with its increasingly efficient captive sales organization, should fuel" revenue growth, Andrew Jeffrey, an analyst with SunTrust Robinson Humphrey, wrote in a research report published in May. Heartland also should benefit from a new pricing structure that Visa Inc. announced on Wednesday aimed at pushing merchants to route their debit card transactions over the payment network, Carr said. Visa is adding a new fixed annual fee that merchant acquirers will pay Visa and then pass on to retailers. The card network is also lowering an existing variable fee that acquirers pay per transaction.

"I think it's good for Heartland," Carr said. "It's a little bit hard to know. The devil is in the details and we don't know all of them. But going to a flat model and a lower variable percentage is going to make the bigger merchant acquirers … more competitive" and "allow us to pass on a lower cost." Heartland's shares rose as much as 14.6% on Thursday, to $22.17, after the company reported second-quarter earnings that beat analysts' estimates. Heartland said its net income for the quarter that ended June 30 doubled, to $12.3 million, or 31 cents per diluted share. The company's net revenue, which excludes interchange, dues and other fees it passes along to banks and card networks, was up 6.1%, to $122.2 million, because of higher transaction-processing volume. Its processing volume for small and medium-sized businesses rose 7.2%, to $17.5 billion. Its network services division, which processes transactions for large merchants, saw transaction volume rise 6%, to 847 million. The company said diluted earnings per share for the year would be in the range of $1 to $1.04 after eliminating a stock compensation expense. Heartland previously forecasted full-year diluted earnings of 95 cents to 99 cents per share, minus the stock compensation expense.

The NRA’s Health Care Knowledge Center, a Member Resource Like it, or not, the health care reform law is on the books and as an employer it is your responsibility to understand it. Whether you’re a small operation with just a few employees, or a chain with hundreds, it’s up to you to figure out how your business fits into the regulatory framework set out in the 2010 law. To help, the National Restaurant Association (NRA) and the Indiana Restaurant Association have set up a clearing house of data and information to help member employers navigate the intricacies of the law. Located at http://www.healthcare.restaurant.org, the Health Care Knowledge Center can help restaurant operators figure out how the law impacts them, determine what their responsibilities are and estimate how much implementing the law will cost. “The health care law is almost 1,000 pages long and contains thousands of sections and subsections. Our hope is that the Health Care Knowledge Center will provide members with an easy way to gain understanding of the law and its impacts,” says James Balda, Chief Marketing and Communications Officer of the NRA. The website contains a vast trove of information on the 2010 Patient Protection and Affordable Care Act and what it means for restaurants of varying sizes. First, find out if you are considered a small employer with limited responsibilities, or large employer that must meet a series of mandates including the requirement to offer all full-time workers health care coverage. The law requires "large applicable employers" -- defined as those with 50 or more full-time-equivalent employees -- to offer their full-

time salaried and hourly employees an affordable "minimum essential coverage" health benefits package starting in 2014, or face penalties. Click the link title “Determine Your Responsibilities” enter the number of full-time workers you employ and the number of hours part-timers work per month and the calculator will tell you if you are a large or small employer. Like any businessperson, you’re concerned about how the bill’s requirements will affect your bottom line. To get an idea, compare your business with a series of case studies of restaurants of various sizes, everything from the smallest quick serve operation, to the largest chains. And since many of the law’s provisions are phased in over time, the website includes a timeline so that you’ll know not only what mandates you must meet, but when you must meet them. The site also includes a glossary of terms used in the law and a series of tips for negotiating the health-care reform landscape. You can keep on top of developments as the health care law takes effect over the next several years by visiting the website frequently or sign up for email alerts. “The health care reform law poses a lot of challenges for the restaurant industry. We know our members are hungry for information about how they can cost-effectively comply with the law. The Health Care Knowledge Center is the place to start,” John Livengood, Indiana Restaurant Association President, said.


A Not-So-Secret Weapon: How Your Website Can Generate Corporate and Group Dining Business

by Crystal Grave; founder, president & CEO of Snappening.com.

In the restaurant industry, private parties and corporate business are hot commodities. Where to start? Simple. The best tool for any restaurant owner, the bible for a well-educated diner, and what you have to utilize to keep those private parties rolling: your website. Time to amp up your venue’s group dining marketing plan! Here’s the scoop on what private and corporate event hosts really look for on your venue’s website. Simplicity is key. Group dining guests are looking for information in a quick and easy format. Specific details are everything. Navigating through endless pages on your website will surely lead to you losing their interest. Make sure your group dining options are quick and easy to find. Paint a picture. Showcase what your restaurant does best. The ribs, the desserts, bragging rights to Indy’s most infamous dance floor… if you’ve got it, flaunt it. The best way? Creating a ton of digital media—high-quality photos, descriptions, ingredients. It’s not a bad thing for guests to inadvertently drool on the keyboard. Key word: Group. Choose website photos that make it simple for guests to conceptualize a group event. Highlighting the stunning waterfront view or an attractive couple sipping wine at your bar might not reel in a customer looking to host 85 business executives! Post photos of your spaces, group menu platters, room set-ups and, hopefully, an event filled with guests. You want guests to feel comfortable knowing you’ve done it before. Consider SEO & Social Media. So you’ve got compelling content on your website—make sure the title of each page clearly reflects this content. Include keywords that you think your guests will be searching for, then include these in the page’s URL. Make yourself visible! Facebook and Twitter are invaluable sources of traffic for your restaurant—but always have social media outlets refer back to your website. Wherever event planners go to find large groups of restaurants to consider for their events is where you want to be found. Get your spaces straight. Take a current “space inventory” of your restaurant. It’s imperative that you see things through a group dining-focused perspective. Keywords can make all the difference on your website, too. For example, an “outdoor terrace” becomes a “semi-private room”, or a restaurant with the capacity for 100 guests and allows for private events, it has a “private dining room for 100”. Consider everything in the group mindset! So what’s for dinner? Be knowledgeable on which menus and menu formats are most frequently requested by group parties. Compiling a list of examples will reflect the restaurant’s creativity and give guests a variety of options. If you feel comfortable, share sample menus on your site so guests can immediately get a sense of what you’re capable of offering – and don’t clog your phone lines asking for the most basic of data points. You want calls from serious shoppers, not just browsers. Bottom line for your website: Get the group dining verbiage down to a science, offer quality event information and follow up with a quick and courteous response. Turn guests’ potential interest into a private party or corporate event that’s sure to create rave reviews! Snappening.com is an online event planning database that contains Central Indiana’s most comprehensive list of meeting and event venues – including restaurants. Snappening makes event planning a snap! for event organizers by collecting private party information in one place - no matter what the occasion.


National Food Safety Education Month Renews Commitment to Food Safety by Raising Awareness of the Importance of Training National Restaurant Association and SCA’s Tork Brand to Encourage Foodservice Industry to Get Involved This September (Chicago) The National Restaurant Association (www.restaurant. org) today announced a month-long initiative to encourage restaurant and foodservice operators to participate in the 17th Annual National Food Safety Education Month (NFSEM) this September. The campaign focuses on the importance of food safety education and training, while continuing to raise awareness of the industry’s commitment to food safety. This year’s theme, “Lessons Learned from the Health Inspection,” is sponsored by SCA, a global hygiene company and makers of the Tork® brand of away-from-home paper products. The National Restaurant Association selected SCA as the sponsor of the campaign due to the company’s commitment to food safety education and dedication to hygiene product solutions. “There is nothing more important than the health and safety of our guests at restaurants around the country, and National Food Safety Education Month highlights our industry’s commitment to serving healthful, delicious and safe meals every day,” said Dawn Sweeney, President and CEO of the National Restaurant Association. “Our industry serves 130 million guests daily, and we know that it’s critical to train our employees in safe food handling practices. Through our national campaign, we encourage the nation’s nearly one million restaurants to demonstrate their dedication to food safety.” As part of this educational campaign, free weekly training activities, food safety tips and free posters are now available for download at www.ServSafe.com/nfsem. All NFSEM materials are based on the National Restaurant Association’s ServSafe® food safety training and certification program. ServSafe is the nation’s most widely accepted food protection manager program, with more than 4.6 million certifications awarded to date. “Hygiene and food safety are key imperatives in our customers’ day-to-day business,” said Suzanne Cohen, Foodservice Segment Director for SCA Tissue North America. “Partnering with the National Restaurant Association for NFSEM to further educate the industry on these important topics ultimately creates a healthier environment for operators, employees and patrons nationwide.”

The curriculum for National Food Safety Education Month is broken down into five weekly sessions, each stressing different food safety basics and how they apply to the health inspection process. The sessions cover: • How to work with a health inspector • Handling food • Cleaning and sanitizing • Proper food storage techniques • Handling utensils and equipment Restaurant and hospitality industry professionals are encouraged to use these materials and participate in this national awareness campaign. The weekly training activities, food safety daily tips and posters can be used to supplement existing in-store food safety training. They communicate food safety concepts efficiently, and the weekly activities can be completed in less than 10 minutes. The National Restaurant Association also provides a toolkit for restaurant operators to communicate their participation in National Food Safety Education Month to their guests. This toolkit includes the initiative’s logo, a news release for restaurants, sample tweets and email templates that promote involvement in the program. All these items are available for download at www.ServSafe.com/ NFSEM. Participating restaurants are also encouraged to visit www.talktork.com to receive a consultation from a Tork Solutions Expert, in addition to a free trial of Tork products in honor of NFSEM. While National Food Safety Education Month is celebrated in September, food safety is a priority year-round. ServSafe offers classroom and online training options in a variety of languages aimed at both managers and employees. The ServSafe Food Protection Manager Certification is nationally recognized and accredited. Visit www.ServSafe.com or call (800) ServSafe (800-737-8723) for more information. For more information about SCA, the Tork brand and its solutions for the foodservice industry, visit www.torkusa.com.

Please help welcome the newest Members of the IRA family! We are proud to announce our newest members. Please extend a warm welcome to them! Bruno's Pizza Roy Brook Lakeville, IN

Mariann Restaurant James Julian Carmel, IN

Left Bank Cafe Angela Patton Indianapolis, IN http://www.leftbankonthecanal.com

Petrow, Vincent & Kane, P.C. Ann Vincent http://www.pvkcpas.com

Lunch Box Cafe Tim & Tina Yanko Fort Wayne, IN

Thermodyne Foodservice Products John Benner Fort Wayne, IN http://www.tdyne.com


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