Your Voice for the Hospitality Industry. A Publication of the Kansas Restaurant and Hospitality Association
Table of Contents FIRST QUARTER
Letter from the President & Chariman.....2
Don’t Let your Liquor License Lapse...........9
Importance of Personal Hygiene..............5
Back to Basics...............................................7
You are invited to share your expertise and perspective. To submit articles or other editorial input, please contact Lisa Graham at lgraham@ krha.org or 316-267-8383.
Get your products and services noticed by industry decision-makers through advertising. Kansas Restaurant and Hospitality Association News & Insights is distributed to all members four times a year, with two of those publications going to all state licensed businesses. This maximizes your advertising exposure to the largest possible audience. For information on advertising opportunities, please contact Lisa Graham at lgraham@ krha.org or 316-267-8383.
To become a member of the KRHA please contact Adam Mills at firstname.lastname@example.org or 316-267-8383. To learn more about the Association, log on to www.krha.org.
Is that ICE Knocking at Your Door? Greenberg Traurig’s Business Immigration and Compliance Group As part of the Obama administration’s new worksite enforcement strategy, U.S. Immigration and Customs Enforcement (ICE) just announced the launch of a robust, new I-9 audit initiative by issuing Notices of Inspection (NOIs) to 652 businesses nationwide. During the announcement of the change in worksite enforcement strategy, the ICE told its field agents that I-9 inspections should be considered an important tool in the government’s enforcement toolbox in an effort to support a renewed department-wide focus in targeting employers involved in the hiring of unauthorized workers and related criminal activity. Last year, ICE issued 503 NOIs in total; the announcement of 652 new inspections confirms a change in strategy resulting in increased I-9 inspections and stepped up compliance focused on employers. This renewed zeal to utilize administrative tools, including civil monetary penalties, should have employers concerned as the stakes are high. Paperwork violation fines range from $110 to $1,100 for each violation and fines for substantive violations range from $375 to $16,000.
If You Receive A Notice Of Inspection:
You should immediately contact the general counsel (or the manager/owner at a smaller company); You should retain experienced immigration counsel; Gather I-9’s and supporting documentation; Make copies for the company to reference during the subsequent ICE investigation that will follow the NOI; Review payroll lists and identify any active employees who do not have an I-9 on file Make corrections, where appropriate; NOTE: although corrections can be made to I-9s, in some circumstances companies may create more liability if erroneous corrections are made without experienced guidance Abide by all anti-discrimination provisions including ensuring that existing employees are not arbitrarily requested to submit new or alternative documents to update a Form I-9; Confirm the “chain of custody” for the company’s documents have the ICE agent acknowledge, in writing, the exact number of original I-9s that have been relinquished; and Consider proactive compliance planning where appropriate.
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2 Meet the KRHA Staff Don Sayler, President & CEO email@example.com Adam Mills, Vice President Member Services firstname.lastname@example.org Neeley Carlson, Vice President Education & Training email@example.com Tina Cox, Vice President Risk Management firstname.lastname@example.org Dave Belvin, Loss Control Manager email@example.com Jeff Richards, Member Services Representative firstname.lastname@example.org Bob Chambers, Member Services Representative email@example.com Justin Quigley, Member Services Representative, Greater Kansas City firstname.lastname@example.org Lisa Graham, Marketing and Communications Manager email@example.com Jason Green, Marketing and Communications Representative firstname.lastname@example.org Christine Haaser, Account Manager email@example.com Dana Johnson, Account Manager firstname.lastname@example.org Karen Hrdlicka, Claims Specialist email@example.com Nevada Raitt, Accountant firstname.lastname@example.org Michalle King, Bookkeeping Assistant email@example.com Shannon Wilkinson, Bookeeping Assistant firstname.lastname@example.org Ron & Julie Hein, Legislative Counsel email@example.com
A Letter from the President & Chairman by Don Sayler, KRHA President & CEO and Bill Goodlatte, KRHA Chairman
As we begin 2010, we look forward to another challenging year of representing the hospitality industry throughout Kansas. State and federal lawmakers continue to look at expenditure cuts and tax increases, in an effort to generate additional revenue. The struggling economic climate is forcing our industry to operate on smaller profit margins. Now more than ever we urge operators to get involved. With the legislative session quickly approaching, our industry faces many pressing issues. The KRHA and the National Restaurant Association (NRA) will continue to advocate for the industry, but our strength depends on the involvement of industry partners. It will take a strong voice and collaboration to ward off the many bills being debated. A topic of concern that has been at the forefront of legislative debate is health care costs. Concerning this issue, the KRHA stands by the following three principles established by NRA: - expanding coverage through containment of health care costs; - strengthening the viability of the private insurance market through increased competition and effective but reasonable regulation; - and ensuring the continued viability of private businesses while increasing the availability of health care options for Americans who choose to participate. Senate leaders are considering new federal taxes on soda and other sugary drinks to help pay for an overhaul of the nationâ€™s health-care system. Plans are to propose a federal excise tax on non-diet beverages such as soda, certain fruit drinks, energy drinks, sports drinks, and ready-to-drink teas. Excise taxes are levied on goods, and as a result manufacturers pass the additional expense on to consumers. The estimated revenue that would be generated by adding a tax of three cents per 12-ounce serving to these types of sweetened drinks would generate $24 billion over the next four years. So far, lawmakers have not indicated what the tax rate would be. The beverage tax is just one of hundreds of ideas lawmakers are considering to finance the new health-care plans. Obesity lawsuits are another rising problem within our country, and due to the nature of our industry, we are directly affected by these types of issues. In order to tackle the obesity problem, we believe the government should amplify its efforts to inform people about the importance of daily exercise and nutritional education. The NRA has long maintained that the key to maintaining a healthy lifestyle is exercise, nutritional education, and balancing a variety of food choices. The KRHA continues to support the NRAâ€™s efforts, and believes that people are, and certainly want to be responsible for the food choices that they make. Statements made about the caloric intake of food have stimulated the idea of menu labeling. The NRA supports a consistent, national, nutrition disclosure standard.
Kansas Restaurant and Hospitality News & Insights is a quarterly publication for members and industry partners If you have questions or would like to become a member, please contact KRHA at : 316.267.8383 or 800.369.6787
Your Voice for the Hospitality Industry. An Interview with National Restaurant Association Chairman Mike Gibbons
Cities, counties and states do not require different labels for packaged foods, and those jurisdictions should not be able to set different requirements for food service establishments. As with packaged goods, nutrition information requirements should be set at the national level. The KRHA agrees that this should not be a state concern and should be deferred to the federal level. This would ensure that all businesses adhered to the same rules and regulations. The KRHA continues to oppose, along with NRA, the Employee Free Choice Act (EFCA) also known as Card – Check Legislation. The Employee Free Choice Act would take away a worker’s right to a federally supervised private ballot election when deciding whether or not to join a union. It would replace the private ballot with a biased and inferior Card Check process that allows a union to organize if a majority of workers simply sign a card. Under this system, worker’s votes are made public to their employer, union organizers, and co-workers. If this piece of legislation were to pass it would be devastating to our industry. In addition to the previously stated concerns, we have been monitoring the changes to lodging inspections and oversight. The Kansas Department of Agriculture (KDA) will suspend the lodging inspection program. Annual license fees paid by establishments currently go to the state general fund, thus not directly supporting the inspection process. With a reduction of state general funds to the KDA budget, a reduction of expenses had to be made. This decision has been another correlating affect of the state’s budget concerns. A lengthy discussion took place at our December board meeting regarding the position we should take on this matter. The KRHA Board feels there needs to be some oversight of the industry and would not support complete elimination of the problem. Many operators go through a self inspection or flag inspection process, and will continue to maintain high standards. Eliminating duplication of inspections makes sense in our current economy. Lastly, the KRHA has been involved with Alcohol Beverage Control (ABC) on several topics, including concerns on diversion training, fines on notifications relating to catered events and drink pricing policies. The annual KRHA Legislative Affairs Conference, held at the beginning of the 2010 session, continues to be an excellent opportunity for our members to begin their involvement in the political process at the state level. The event provides opportunities to learn about the key issues facing our industry and the positions we represent. Additionally, it gives members the opportunity to meet with elected officials and gain from their leadership. We will continue to keep you informed about the legislative session and how it might affect your business through Capitol News, a brief online update which is emailed weekly. Now is the time to raise the bar. If you have already contacted your legislator via email, we urge you to connect with them through a letter, phone call, or a personal visit. Take time to share your industry concerns with them. KRHA and the NRA will continue to combat the imposition of additional taxes and fees on our industry’s products. Together we will generate a loud voice for our industry. We look forward to another outstanding political year and through your support we will continue to successfully meet the legislative needs of our membership throughout Kansas.
Don Sayler, CPA, CAE President & CEO
Bill Goodlatte 2010 KRHA Chairman
What has the restaurant industry learned from the recession? More than anything, the economic downturn reminded us that every guest counts, and that to attract guests, we need to excel in both food quality and customer service. While special deals and promotions might attract attention, the best way to make first-time guests into frequent guests is to provide a great experience every time. You have to be careful when it comes to discounting -- I think it will hurt the businesses that offer them and our industry as a whole if we diminish the value of our products and services. Providing great food and great service in a clean and comfortable environment has been the focus at my restaurants and it is something we will continue to do. What's your best advice for restaurants in 2010? As always, providing a superior guest experience is the No. 1 advice at any time. In the new year, we will start to see some signs of economic recovery, but it won't happen overnight. My best advice would be to join the National Restaurant Association and your state restaurant association to capitalize on the guidance and benefits that membership provides. While I'm now the chairman of the Association, I have been a member for many years, and it's one of the best business decisions I've ever made. The fact is that my membership has paid for itself many times over. What leadership lesson would you like to pass on to restaurant operators? Valuing your team is the most important leadership quality in my book. Without great people helping you, you won't get very far. Recruiting and retaining quality employees is of vital importance to every restaurant, and something I have always kept top-of-mind. The labor market is not as tight as it has been in the past several years, so we now have a greater pool of career-seekers to choose from, but that is not likely to last forever. Training and rewarding your current staff will pay off in the long run.
Budget Cuts or Tax Increases or Both? by Ron Hein, KRHA Legislative Counsel with Hein Law Firm, Chartered
Hottest Restaurant Trends for
2010 By Lucy Blatter
Each year, the National Restaurant Association surveys more than 1,800 professional chefs to find out what’s in store for the year ahead. Here’s what to expect in 2010: 1. The leading culinary theme was sustainability. The concepts of environmentally friendly practices and local sourcing was applied to produce, meat and seafood. Restaurant operators and consumers gave several reasons — freshness, transportation and support of local communities and businesses. 2. Nutrition was also high on the list of culinary themes. In particular, there was a focus on nutritious kids’ meals, superfruits, half portions and allergy conscious and glutenfree meals. 3. Simplicity and smaller portions for a smaller price are also trends for the new year, reflecting consumers’ concerns during the economic uncertainty. 4. When it comes to alcohol, locally produced wine and beer is the fifth hottest trend on the What’s Hot in 2010 survey. Other trends: culinary/savory cocktails and artisan liquor. 5. In terms of what’ll be popular for preparation methods, liquid nitrogen freezing/chilling was ranked number one, followed by braising, sous vide, smoking and oil-poaching/confit.
he Kansas Legislature is facing a $500 million shortfall on a state general fund budget of approximately $6 billion. This budget shortfall is on top of shortfalls and budget cuts in preceding months, as a result of the national economic recession. Whether the revenue shortfalls results from past tax reductions, or from too much government spending depends upon whom you ask. Tax increase proponents claim that billions of dollars of tax cuts have caused this situation. Proponents of budget cuts and more efficiency in state government argue that expenditure increases in excess of incoming revenues, inflationary and population adjustments have caused the crisis. Some note that if state expenditures had increased 4.5% per year beginning FY 2005 (well in excess of the inflation rate), at the end of FY 2009, the state would have had a $3.3 billion surplus, thus permitting the state to have sufficient money to weather the shortfalls in FY 2010 and FY 2011. The debate is whether to increase taxes on businesses and individuals, or to make other state expenditure cuts. Although some people, including the Governor, would like to avoid any additional spending cuts on education, K-12 education comprises approximately 53% of the state budget, and higher education increases that percentage. Since one of the other large categories of expenditures in state government is the Medicaid program, which is an entitlement, it is also difficult to make cuts there as well. That means, without additional cuts to education, the $500 million would have to come out of approximately 10-20% of the state general fund budget, which amounts to $600 million-$1.2 billion. Thus, to make the cuts to prisons, general operating expenses of the state, health and environment, Department of Agriculture, and other miscellaneous agencies not considered part of either education or Medicaid expenditures, would require significant budget cuts of those lesser funded agencies. It is sometimes said that government must either increase taxes or cut services. Many legislators believe that it is possible to hold the line on taxes and still retain services, if budget cuts are targeted towards efficiency. This could be done by eliminating the duplication of administrative functions of the 293 school districts in the state. One legislative proposal suggests one school district per county. Virtually every school district has information technology, food service, human resources, purchasing, public relations, and other departments, which functions could be consolidated county-wide, or regionally, thus reducing expenditures without touching salaries of teachers, or other direct services to school children in the educational system and without closing schools. Several proposals this legislative session will impact restaurants and lodging businesses in Kansas. The Kansas Department of Health and Environment is exploring the possibility of a sugared beverage tax (as a means of fighting obesity) and the development of a menu labeling law. The Kansas Restaurant and Hospitality Association is actively working with KDHE and with legislators to ensure that no new or increased taxes are levied on our industries or on our products or services. In addition, we are working the menu labeling issue to insure that no legislation detrimental to our industry is enacted. The decision made by the Legislature regarding cutting budgets or raising taxes could impact the restaurant, lodging and hospitality industries significantly, so KRHA will actively be working to defeat any initiatives which threaten our industries.
Your Voice for Hospitality the HospitalityIndustry. Industry. Your Voice for the
The Importance Of Personal Hygiene by Neeley Carlson, Vice President Education & Training oor personal hygiene is a leading cause of food borne illness. Children often hear parents say, “Wash your hands before dinner!” The importance of that age-old advice is magnified tremendously for professional food handlers. A comprehensive food safety training course covers topics that might seem complex to some employees (such as microbiology or sanitizer concentration), as well as topics that are deceptively simple, such as hand washing. Although hand washing may seem to be obvious and straightforward, some food handlers may not wash their hands correctly. Inadequate hand washing is a significant issue within the realm of personal hygiene. One FDA report stated, “Hands are a common vehicle for the transfer of harmful bacteria and viruses to food products. Effective hand washing is one of the most important measures to minimize the contamination of food by employees. Reinforcing the importance of hand washing should be supported by a management system that includes proper employee training and monitoring of the frequency and effectiveness of hand washing practices.” Every entry-level food service employee has a vague understanding that hand washing is important, but workers who complete a food safety training program gain an in-depth understanding of why, how and when to adequately wash their hands. Some of the steps to proper hand washing involve running water that is at least 100° F, using an adequate amount of soap, and scrubbing vigorously for 10-15 seconds before rinsing. The entire process should take about 20 seconds. Comprehensive food safety training also helps employees understand the link between hand washing and the spread of certain illnesses, such as Norovirus and Salmonella. Researchers have interviewed employees to determine what they perceived barriers are to properly performing food safety practices, including hand washing. In some cases, a lack of training is the problem. In other cases, employees falsely believe that they don’t have time to wash their hands during busy shifts. The key is that the obstacles to performing food safety
practices correctly are often perceived barriers, as opposed to what we might call real barriers. (An example of a real barrier would be an inadequate number of cutting boards in the kitchen.) The study also stated that managers “should incorporate food safety practices into employee’s daily routines to eliminate the perceptions that time constraints are a barrier to proper food safety.” The lesson? Safety should always take precedence over speed. After all, those 20 seconds an employee spends to wash his hands could prevent a foodborne-illness outbreak from occurring. To read the full white paper published by the National Restaurant Association titled “The Safe Path to Success: How a Food Safety Training Program for Employees and Managers Is a Critical Component for Restaurant and Foodservice Operators,” go to www.servsafe.com/marketing/safereport/
Your Voice for Hospitality the HospitalityIndustry. Industry. Your Voice for the
Back to Basics By Anne Myers n the current economy, companies are looking for ways to reduce costs and maintain profitability. A workers’ compensation program can be complicated and many business owners and executives are unaware of how to control related costs. In order to get the most out of a workers’ compensation program, it is important to understand what a good program offers. The following are a few basic areas that any decision maker should evaluate before choosing a workers’ compensation provider. Find your perfect provider. When searching for a workers’ compensation provider, look for a provider that recognizes workers’ compensation is a people business so if any employee sustains a work-related injury on the job, he or she will receive timely benefits. A workers’ compensation carrier should also work with your organization to develop loss control programs to prevent injuries before they occur. Ask about their take on transitional duty programs and how they will help get an injured employee back to work. Focusing on service. Having a carrier with a commitment to prompt and personalized response will pay off when your firm has an injured employee. A provider with a focus on customer service helps facilitate claim reporting and reduces response time to basic questions. Managed care matters. Managed care solutions should integrate the people, expertise and technology needed to reach the best claim outcome while containing medical costs. A strategic medical bill review process is important because of the potential savings when there is a workplace accident. The medical bill review process should include utilization review of preoperative and postoperative care, as well as ongoing therapy. A workers’ compensation provider’s attention to appropriate procedures and billing details contributes to savings, timely bill payment, and client satisfaction. An integrated approach to service is an effective strategy to meet the needs of injured workers and getting them back to work as quickly as possible benefits everyone. Location, location, location. Focus on local market dynamics when evaluating the effectiveness quality of a medical provider network. Workers’ compensation claim costs are affected by network quality,
accountability and penetration. A workers’ compensation provider that utilizes a multi-layered medical provider network, with knowledge of local area physicians and pharmacies, can more effectively address the needs of injured workers. It also ensures injured workers are receiving access to the best quality health care and most responsible medical providers in their region. This allows an organization to reduce medical and pharmaceutical costs. Industry specifics. Partner with a provider that has industry expertise, understands the market and has a track record of success. A company that specializes in workers’ compensation within your industry has a better understanding of the economic drivers and competitive factors affecting your business. This allows a provider to develop comprehensive, customized and cost-effective programs tailored to the needs of your company. Furthermore, a company that understands your exposures and specializes in workers’ compensation can help your company achieve better outcomes for your workers’ compensation program. The KRHA is diligent in providing loss control services to each KRHASIF member with safety recommendations to assist in reducing the exposure of an accident, before it happens. Our claims department is meticulous with investigations to ensure entitlement of benefits and we pursue all liens against 3rd parties, regardless of the amount, as well as pursuing any fraud charges. We are not just your insurance provider, we are an extension of your team in conducting business.
By Morgan O’Rourke
Several Courts have rules that employers must pay for obesity-related surgery. In July, a Centers for disease control and Prevention study found that the costs of treating obesityrelated disease may have climbed as high as $147 billion in 2008−almost 10% of all total U.S. medical costs. The study found that costs had nearly doubled in only 10 years, and with the prevalence of obesity increasing 37% between 1998 and 2006, costs are only expected to rise. For some companies, these costs are manifesting themselves in unanticipated ways. Two recent court decisions have found employers to be responsible for paying for weight-loss surgeries in addition to the medical expenses related to a workplace injury. In Indiana, after Adam Childers, a 340-pound cook at Boston’s Gourmet Pizza, suffered a back injury from being struck by a freezer door, doctors determined that he would need lap-band surgery in order to lose weight before undergoing a back operation. His employer balked at having to pay for the $25,000 surgery since Childers' obesity was a pre-existing condition. However, courts ruled that his weight and the accident combined to create a single injury and, therefore, the employer had to pick up the tab. According to the Childers’ attorney, this case was not without precedent. Courts in Ohio, California, Oregon, Florida, and South Dakota reached similar verdicts as far back as 1983. A few weeks after Childers’ case, the Oregon Supreme Court ruled on another case concerning obesity and surgery, determining that state worker’s compensation insurance had to cover Edward Sprague’s gastric bypass operation in order to aid his recovery from knee-replacement surgery. Sprague, who weighed 320 pounds, first injured his knee in 1976 while working as a mechanic and again in 199 after a work-related accident in a bakery. Critics are concerned that the rulings encourage discrimination because employers will become reluctant to hire obese workers− or anyone else with a pre-existing medical problem for that matter− because of the possibility of increased medical costs down the road. While laws in all 50 states prevent discrimination for a preexisting condition such as obesity, employers would have an incentive to quietly search for other reasons to choose a different candidate− a practice that could mean that those most in need of health insurance would find it increasingly difficult to receive employer-aided care.
Serving the members of Kansas for 80 years.
Calender of Events Jan. 13-14
KRHA Legislative Conference Topeka Ramada Inn 11:30AM - 1:30PM KRHA Taste of Kansas Legislative Luncheon 1:45PM - 4:00PM Annual Member Meetings KRHA, KRHAEF, KRHASIF, KRHIS (Honoring allpas Chairmen, incoming officers and board members) 4:00PM - 6:00PM Social 8:00AM -12:00PM Breakfast & Legislator visits
Mar. 2-3 Kansas ProStart Student Invitational Hilton Airport & Executive Conference Center, Wichita KRHA Board of Directors Meetings Mar. 25 Marriot Wichita 9:00AM - 12:00PM KRHA Insurance Board of Directors Meeting 12:00PM - 1:00PM Joint Lunch 1:00PM - 3:00PM KRHA Association Board of Directors Meeting NRA Public Affairs Conference Grand Hyatt Washington, DC
National ProStart Student Invitational Apr. 29-May 3 Sheraton Resort & Conference Center Overland Park PAC Whack Open Golf Tournament Alvamar, Lawrence NRA Trade Show McCormick Place, Chicago, IL
May 17 May 22-25
KRHA Board of Directors Meetings June 24 Louie’s Bar & Grill, Wichita 9:00AM - 12:00PM KRHA Insurance Board of Directors Meeting 12:00PM - 1:00PM Joint Lunch 1:00PM - 3:00PM KRHA Association Board of Directors Meeting 3:15PM - 4:15PM KRHAEF Board of Directors (To select scholarship winners)
Your Voice for Hospitality the HospitalityIndustry. Industry. Your Voice for the
Our Sincere “Thanks” to the KRHA Annual Corporate Sponsors Platinum
Don’t let your liquor license lapse! Effective June 1, 2009, the Alcoholic Beverage Control Division discontinued the practice of sending renewal application packets to liquor licensees and permit holders. The ABC now sends a bright yellow postcard notifying you that your license or permit is nearing expiration and includes instructions to obtain your renewal packet from their web site. The postcard will state the following:
Dear Licensee: Our Records indicate that your Liquor License(s) will expire within the next 60 days. If you wish to renew your Liquor License(s), you may visit our website at http://www.ksrevenue. org/abc.htm to download and print your renewal packet. Please ensure that the Kansas Department of Revenue receives your completed application at least 30 days prior to your expiration date. K.S.A. 41-319 allows Alcoholic Beverage Control 30 days to process your application. This allows appropriate time to complete administrative tasks involved; provided, all required information is received to process the renewal. If you require assistance, or have questions, contact ABC Licensing at (785) 296-7015 and press option #2. E-mails are preferred at firstname.lastname@example.org Thank you for your prompt response. Sincerely, Thomas W. Groneman, Director
Dr. Pepper Snapple Group Remote Video Reynolds America
Please keep in mind that by statute ABC has 30 days to process your application. To ensure that your license does not lapse we encourage you to complete this process in a timely manor. Some operators have not recognized the postcard received from ABC as their renewal notice. We would encourage you to identify your license expiration date and mark your calendars at least 40 days in advance to ensure you complete the process on time.
Enjoy some of the KRHA Allied Memberâ€™s Goods and Services ABCO Restaurant Equipment (316) 263-0779
Central Financial Services (316) 425-7740
Airgas - Bulk Beverage CO2 (316) 258-2993
Darling International, Inc. (913) 321-9328
Back Room Equipment Inc. (785) 874-5122
Dept of Hospitality Management and Dietetics (785) 532-5507
Bar Beverage Control, Inc. (785) 856-1227 Bay State Milling (316) 267-5533 Ben E Keith Foods (800) 475-3484 Beverage Carbonation Service (785) 827-3313 Broadcast Music, Inc. (800) 925-845 Butler Community College Hospitality Management (316) 218-6236 CHS Protein Food Group (800) 835-5006
Serving the members of Kansas for 80 years.
Distilled Spirits Council US (916) 833-5112 Dr Pepper Snapple Group (316) 733-8264 Earp Distribution (913) 287-3311 Ecolab Pest Elimination (800) 325-1671 F & A Food Sales, Inc. (785) 243-2301 Heartland Auto-Chlor System, LLC (316) 263-1442 Heartland Payment Systems 866-941-1477
Welcome New Members!
Your Voice for the Hospitality Industry.
Planet Sub, Lenexa
Planet Sub 20100 W. 92nd Lenexa
Froz 3242 N Rock Rd Ste 118 Wichita
Asian Place, Inc.
Asian Palace 7948 W 151st St. Overland Park
Cottonwood Café, Inc.
Dunn Ventures, LLC
PIPO, Inc. dba Pig In Pig Out BBQ
Cottonwood Café 203 W 5th Belle Plaine
Rock Island Live 808 E Douglas Wichita
Pig In Pig Out BBQ 1003 E. 13th Wichita
Hays Custard, LLC
R & A Restaurant
Blue Fin Restaurant, LLC
Freddy’s Frozen Custard 206 E Kellogg 3505 Vine St Wichita Hays
El Porton Mexian Restaurant 4671 Blue Fin Indian Creek Parkway 4800 W 135th St. Ste. 170 Overland Park Leawood
Woodies BBQ Shack, LLC Woodies BBQ Shack 206 S Centennial McPherson
Tuscany Investment Group
Hereford House 1400 Terradyne Drive Andover
Outawae Restaurant Group, LLC
Emily’s Frozen Custard 5428 Roberts St. Shawnee
Han Shin, Inc.
The Han Shin Japanese 4817 W 117th St. Leawood
Leeker’s Valley Center, Inc.
801 S. Meridian Valley Center
Northwest Restaurant, Inc.
KFC - 1618 N. Summit St., Arkansas City KFC - 2347 S. Seneca St., Wichita KFC - 7211 W 21st St. N, Wichita KFC - 6085 Aircap Dr., Park City
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Card Check High Costs Nutrition Labels Taxes Immigration Policy
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Health Care Paid Sick Leave Food Safety Employee Training State & Local Mandates