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2014

Your Voice for the Hospitality Industry. A Publication of the Kansas Restaurant and Hospitality Association

Table of Contents FIRST QUARTER

Letter from the President............................2

Music and the Dining Experience................7

Letter From the Chairman...........................3

Seeking Industry Volunteers.........................8

Schneider’s Report.......................................4

The Vibe-It Customer Experience Tool.....10

Checklists are Good Work staff Reminders......5

The Healthcare Law and You.....................11 New Members..............................................11

PUBLICATION INFORMATION

Submissions

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.

Advertising

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. For information on advertising opportunities, please contact Lisa Graham at lgraham@ krha.org or 316-267-8383.

Membership

To become a member of the KRHA please contact Adam Mills at amills@krha.org or 316-267-8383. To learn more about the Association, log on to www.krha.org.

13 Food Cost Tips in 2013 It’s not cheap to run a restaurant, but food is one of the biggest costs associated with it. It is therefore of utmost importance to keep your food costs within an acceptable percentage to avoid financial hardship and prevent having to pass on the costs to your customers. Here are 13 tips on how you can achieve this: 1) Take Inventory Regularly Making note consistently and regularly of your food and supply inventories will enable you to maintain better control of the overall use and the costs that come with it. This is particularly important for high-cost products like meat and alcoholic beverages. 2) Price Your Menu Accordingly It is important that you charge a reasonable amount of money for the items on your menu. If you do this, customers will be more likely to return or recommend you to their friends and family, helping you to maintain a generous profit. Charging too little will give you a high turnover but very little profit. 3) Control Portion Sizes It cannot be stressed enough that you should make sure to serve foods in reasonable portions. Over-filling plates means customers are likely not to finish the food, and that excess food ends up being wasted. 4) Follow Proper Food Handling Procedures Make sure that you keep all foods at their recommended temperatures and cook them properly to prevent contamination and avoid waste. 5) Reconsider Garnishes Garnishes may look good but aren’t usually eaten. Choose garnishes that are less expensive or avoid using them entirely. 6) Record Food Waste On a chart, write down foods that were made improperly, spilled or thrown out. This helps you keep better track of inventory and makes it easier to monitor costs. 7) Be Consistent Making inventory purchases consistently helps you to keep your costs steady and keeps you well-supplied. 8) Build Supplier Relationships Building a rapport with your supplier’s means that they’ll become familiar with your regular orders and you’ll have a better idea of the cost. Regular communication can also help you find out about food quality issues or price changes. 9) Teach Employees to Care Once employees see how your profits can affect their paychecks, they’re more likely to take waste, portioning and food quality seriously. 10) Buy Local and In-Season Purchasing locally produced, in-season goods doesn’t just support the local economy. It can also save you money on your bottom line by avoiding the massive costs of cross-country or international shipping. 11) Shop Around If you don’t like the prices of one supplier, it’s good to look around for a better deal. Buying wholesale whenever possible can also help. 12) Avoid All You Can Eat While the availability of unlimited food for a flat rate can draw in customers, it can also result in a massive amount of waste. 13) Set Menu Limits It’s great to have exotic or classy menu items. However, offering them all the time can significantly increase your costs. Consider offering pricier items only on certain days of the week. By Ian Said, entrepreneur

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2 Meet the KRHA Staff Adam Mills President & CEO amills@krha.org Neeley Carlson Vice President Education & Training ncarlson@krha.org Tina Cox Vice President Risk Management tcox@krha.org Sheila Thomas Vice President Finance sthomas@krha.org Karie Bell Account Manager kbell@krha.org Dave Belvin Loss Control Manager dblevin@krha.org Bob Chambers Member Services Representative bchambers@krha.org Lisa Graham Marketing & Communications Manager lgraham@krha.org Christine Hanaka Account Manager chanaka@krha.org Rich Ewen Member Services Representative rewen@krha.org Karen Hrdlicka Claims Specialist khrdlicka@krha.org Jeff Richards Member Services Representative jrichards@krha.org Karen Shaefer Accounting Assistant kshaefer@krha.org Shannon Wilkinson Accounting Assistant swilkinson@krha.org Scott Schneider Legislative Counsel Jason Watkins Legislative Counsel

2014 Will Present New Challenges and New Opportunities by Adam Mills, KRHA President & CEO “Coming together is a beginning, staying together is progress, and working together is success.” Henry Ford Take a moment to sit and let that sink in; read it a second time through if you will… come on humor me. I believe that quote can be applied in a variety of ways to help shape your business, inspire your employees, and grow relationships with key business partners. As I read it I hope all of you are thinking about KRHA and how important it is to not only join, but to also become active in your trade association. I can’t help but think about how our industry can be strengthened by building better relationships with members and prospective members, governmental agencies, our KS Legislature and Congress. As you think back over the last few years I’m sure there have been many challenges you have had to meet and overcome. With 2013 in the rearview I would like to point out a few things that your Association has been there to help with. The Affordable Care Act has caused plenty of concern and confusion for all of us. The KRHA was there through our partnership with the National Restaurant Association to offer a guide to navigating the act for businesses of all sizes. You can access all kinds of helpful information at http://www.restaurant.org/healthcare. As your industry advocate we are also encouraging Congress to carefully review the conditions of the act with the hope that we can find a workable solution for industry that does not mandate Health Insurance to employees working part time. We believe employees working less than 40 hours per week are part time whereas the ACA believes anyone working more than 30 per week is full time. It’s good to know that there is bipartisan support to make this change. KRHA was instrumental in Topeka passing several Alcohol laws to help your business! Sampling, Happy Hour, Drink Tickets at hotels, allowing pitchers of Margaritas and Sangria all have been passed recently to allow you to provide true hospitality to your guests to give them the best experience possible. Other important items included HB 2069 Preemption of local government from Mandating Wage & Hour Benefits. Paid leave, minimum wage and other wage and hour laws are not issues that should be handled at the local level of government. These are issues best handled at either Federal or State Level, where it does not create an uneven playing field for businesses in one municipality that competes with another. On the benefits side of the business we just completed our 24th year in business for our Worker’s Compensation Self Insurance Fund. It was another great year for the KRHASIF! The goal is simple, band together as an industry to lower the overall cost of insurance for the members we serve. Insuring nearly 28% of the marketplace we continue to build on this platform, we are far and away the #1 provider of restaurant & hotel work comp insurance in the State of Kansas, and it’s not even close. The next closest carrier provides for roughly 8% of the market. Year in and year out we meet the challenges of the insurance marketplace and continue drive savings to our members. I have minimal space to continue to list out the many opportunities we have had to come together as an industry over the past year. I look forward to the opportunities and challenges we will face in 2014. I challenge each of you to be engaged and bring others to the table so that our industry voice will be loud and strong. To that I will say, “let’s come together, stay together and work together…for success!”

Adam Mills KRHA President


Your Voice for the Hospitality Industry. 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

A Letter from the Chair As the incoming Chair of the Kansas Restaurant & Hospitality Association for 2014, I look forward to representing our members, and the restaurant and hospitality industries of Kansas. This past year has presented our industry with many challenges, and 2014 should be much the same. It is important for operators to know what resources are available to help them work through these challenges. The National Restaurant Association began in Kansas City when restaurateurs became frustrated with the cost of eggs. The local egg farmers were banning together and unfairly raising the price of eggs. The restaurateurs decided to all ban together and boycott purchasing eggs. As a result the price of eggs dropped and operators realized that together their voice was much stronger. The same is true today. Having been a member of KRHA for the past twelve years and on the Board of Directors since 2004, I am aware and take advantage of the many benefits the association offers. While I am familiar with KRHA, I am concerned that many operators in Kansas are not aware of the benefits and services that KRHA provides. It is critical for each of us to do our part to help get our industry “plugged in to KRHA.” KRHA actively advocates on our behalf in Topeka to prevent unnecessary legislation and create opportunities for a profitable marketplace. The Education Foundation helps educate our current and future workforce. Insurance programs provide competitive rates on workers compensation as well as property and casualty. Discount programs are available with partner products for credit card processing and music licensing. In addition, retail members also receive dual NRA membership, which comes with additional member benefits. The news publications offered by KRHA often include articles on state and federal issues that impact our operation, tax code changes, industry trends, or reminder of member benefits and services. With today’s information overload finding the time to read these publications is difficult. I challenge each of you to set aside time to read the newsletters so you have the information needed to make sound business decisions. Make KRHA your go to resource for industry questions. When you are talking to another operator ask them if they are a member of KRHA. Help us strengthen our association by passing these leads to the KRHA staff. They would be happy to follow up with non-members to share the benefits of membership. I have witnessed the incredible growth of our association and its mission as the leading advocate for the hospitality industry in Kansas. I encourage you to get involved in your association and help spread the word to non-members. The more operators are “plugged into KRHA”, the stronger our voice will be. I hope this New Year welcomes you, your families and businesses with good health and prosperity. I am honored to serve as the 2014 Chairman and will continue to strengthen our efforts, programs and influence in the areas of legislation, education and member benefits. Hugh O’Reilly McDonald’s KRHA Chair

Welcome 2014 Board of Directors: KRHA Hugh O’Reilly - Chair, McDonald’s, Past Chair ‘09 Damian Farris - Chair Elect, Jazz, A Louisiana Kitchen Bill Michaud - Secretary, Parrish Hotels Les Padzensky - Treasurer, Warren Theatres John Arnold - Immediate Past Chair, Redrock Canyon Grill Bryan Childs - Director, Dr Pepper Snapple Group Justin Dame - Director, Outback Steakhouse Bill Goodlatte - Director, Past Chair 2010 - The LDF Companies Al Hinman - Director, Hinman Restaurant Group, Inc Aaron Miller - Director, Ben E. Keith corporation Sam Oglesby - Director, Cafe Foods, Inc. Michael Phipps - Director, DoubleTree by Hilton Wichita Airport Scott Redler - Past Chair ‘07, ‘11, ‘12,/ NRA Director, Freddy’s Frozen Custard Dale Schmitt - Director, Remote Video of Kansas City Patrick Schreiner - Director, Heartland Payment Systems Gene Suellentrop - Director, In the Sauce Brands, Past NRA Director Sabrina Symns - Director, Best Western Butterfield Inn, Past Chair ‘00, ‘08 Al Ward - Director, Taco Casa, Past Chair ‘81, ‘02 Brian Willett - Director, Bonefish Grill Kurt Young - Director, Super 8 Forbes Landing Danny Yunker - Director, Farmer Brothers Foodservice

KRHASIF & HIS

Ron Oberg – Chair, Past Chair ‘09, ‘04, Freddy’s Frozen Custard Bob Carmichael – Secretary, Past KRHA Chair ‘06, Perkins Restaurant & Bakery Mike Richey – Treasurer, Five Guys Burgers and Fries Brad Streeter – Immediate Past Chair, Past Chair ‘04, ‘07, Past KRHA Chair ‘90, ‘91, Vista Drive In John Devera – Director, McDonald’s Dave Dooman – Director, Spangles Kim Madison – Director, Best Western Wichita North Hotel & Suites Sandra Ward – Director, Past Chair 2006, 2011, 2012, Taco Casa Hugh O’Reilly – KRHA Chair, exofficio for SIF

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4 Enjoy some of the KRHA Allied Member’s Goods and Services Auto-Chlor Systems (316) 263-1442 Ben E. Keith Foods (800) 475-3484 Broadcast Music, Inc. (BMI) (800) 925-8451 Ecolab Pest Elimination (800) 325-1671 EVCO Wholesale Food Corp. (620) 343-7000 Falls City Merc. Co., Inc. (402) 245-2716 Farmer Brothers Family of Coffees / Cain’s and Superior (316) 262-5443 General Parts, LLC (816) 421-5400 Heartland Payment Systems (913)748-1414 Hospitality Management Systems/MICROS (913) 438-5040 Kansas Beef Council (785) 273-5225 Kansas Logos, Inc. (785) 272-1771 McGreevy’s Mid West Meat Company (316) 946-5522 Osage Marketing (913) 649-1192 Party Personnel, Inc (913) 451-0218 Prairie Fire Coffee Roasters 316-267-3771 Profit Builders, Inc. 316-729-7900 Remote Video of Kansas City, LLC 913-829-6070 Retail Data Systems 316-943-9374

Schneider’s Report by Scott Schneider, KRHA Lobbyist

“It’s too bad we have the kind of government where lobbyists are part of the system.” That was a comment made at my wife’s company Christmas party. As a lobbyist, I’m understandably a little sensitive to these types of comments. I’m always tempted to reply with something like “I agree, I’m all for eliminating free speech. Let’s start with yours.” Instead, I recited my usual line of questions asking just how awful is that lobbyist for the American Cancer Society that got that bill passed that allows the families of those lost to cancer to be able to legally donate thousands of dollars worth of cancer drugs to cancer patients who cannot afford them. I’ve perfected these questions; I have dozens of them, and by the time I’ve finished. I’ve succeeded in making my target look foolish. However, that’s probably all I’ve done. On this particular evening, my wife decided to defend her husband and his trade. As is common with wives, her approach was dramatically different than mine. Her response and explanation was to the point, but really drove home the fact that without lobbyists and lobbying, our government could never function as the Founding Fathers intended. You will rarely hear that lobbyists are an essential ingredient in our nation’s representative form of government, but if you value a true representative democracy, then that’s exactly what they are. To understand why lobbying is critical to maintaining our democracy, you first need to understand just who it is that we elect. We have no requirement here in the United States, that a certain portion of policymakers be PHDs, MBAs, school teachers, farmers, police officers, small business owners, etc. Nor should we. There is no test administered to guarantee that we have a legislature or Congress that is comprised with Members having adequate experience and expertise so that no matter what issues arise they are completely educated and equipped to make policy decisions with no outside help. I am aware of only one member of the Kansas Legislature that is a restaurant owner and he serves in a body of 125 members. One state senator out of 40 owns a hunting lodge. So ask yourself, do you want a group of 165 folks who only spend 90 days a year in Topeka making laws affecting the restaurant and hotel business while receiving no input from you and your industry? That’s a recipe for disaster – no pun intended. Are you willing or able to take 90 days off from running your business to go to Topeka so that you can protect your industry from those you elected to serve you? Most business owners, even if they wanted to, could never afford to winter in Topeka, let alone move to Washington D.C. where Congress is now in session year-round. You see the bottom line is that we elect normal everyday people just like ourselves to go to Topeka or Washington D.C. and make major decisions. As history has proven, these decisions can make or break entire industries. It’s incumbent upon every industry, every group and every interest to be proactive in our political system. It’s not about bribes and extortion; it’s about education and communication. It’s unrealistic to expect a policymaking body to have expertise in every area of the law in which they may deal; but deal in every area of the law they will! So when you think about it, lobbyists are part of the system to educate policymakers so that they are informed. They speak and educate on your behalf so you can continue to run your business, create jobs and grow American commerce. Ensuring someone is there on your behalf to petition and redress grievances with your government is fundamentally American.


Your Voice for Hospitality the HospitalityIndustry. Industry. Your Voice for the

Checklists are good work staff reminders by Neeley Carlson, Vice President Education & Training

esearch shows that operations that utilize a food safety manager certification program have fewer food safety violations on inspection reports. The key, however, is to utilize the knowledge gained from this training in the operation. There are certain tasks that must, with regular encouragement, become automatic for your work staff. Although there are many regulations in the food code that must be followed to maintain food safety, operators should focus on the items that are more likely to cause food to become unsafe and put your customers at risk. The first step to ensuring your staff is focusing on the right tasks is to create a checklist. With the use of printed checklists and schedules as reminders, those proper food safety procedures, cleaning chores and others are even more likely to get done. For many operators, two valuable tools are simple opening and closing checklists. Depending on the outlet, operators may want to write specific daily checklists for each of the stations in the kitchen for each shift. Utilizing temperature logs will help your staff ensure food stays out of the temperature danger zone. Temp logs can be used for hot and cold holding, cooling, reheating, and cooking of food. When cooling food or holding it at hot/cold temps, it is important to regularly stir food and temp it in several places to ensure there is a correct temp throughout the product. It is also important to monitor personal hygiene and handwashing. The checklist should ensure accessible hand sinks, hot and cold water, proper handwashing, no bare-hand contact with ready to eat food, no sick employees working, no open cuts or wounds, and no eating/drinking/tobacco use in food prep areas. Refrigerated storage is another important area to monitor. You have to ensure the food is stored at 41° or below. For food to temp at 41° or below, the cooler has to be held at least 3° colder. Most operators will keep their coolers at 36° to allow for the fluctuation of temps if the doors are opened and closed frequently. Always keep your hanging thermometer in the front of the cooler. This ensures the warmest part of the unit will always be held at the correct temp. Proper storage and labeling of food is also a common violation. All food has to be labeled so that your staff can identify when it should be used or discarded. Food prepared on site can be stored for a maximum of 7 days. The staff also has to store the food so that ready-to-eat food is stored on top of raw product. Readyto-eat food is defined as any food item that will not go through a further cooking process before it is consumed by your guests.

For your dishwashing area create a checklist that monitors the proper steps to cleaning and sanitizing. Ensure your staff is checking for proper sanitizing with the use of test strips and changing sanitizer when necessary. Make sure wipe clothes are properly stored. Chemicals and spray bottles can also be hazard to your operation. Check to make sure that chemicals and spray bottles are properly stored and labeled. In addition to your daily checklist, having a periodic “deep clean” schedule is a good idea. Tasks that might only get done once a week or, at best, every few days, such as cleaning behind the work tables or cooking equipment; complete cleaning of walk-ins or stoves; and super cleaning of floors and walls; have a much better chance of being completed regularly if they appear on a list that is initialed when finished. Also, don’t forget to clean your exhaust hoods on a regular basis. Not only can grease buildup cause odors and attract pests, they can become a fire hazard as well. It’s often easier to start considering such lists as conceptual entities rather than as a regularly used tool. But if one person is assigned the task of seeing they actually get used, they can be actualized. Samples of daily self- inspection checklist and temperature logs can be obtained from the Kansas Department of Agriculture or KRHA. Checklist do take time to complete, but are useful tools to assist your staff in identifying potential issues so they can be corrected. It is always better to identify and correct issues before they negatively impact your operation.

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Your Voice for Hospitality the HospitalityIndustry. Industry. Your Voice for the

MUSIC AND THE DINING EXPERIENCE Music plays a pivotal role in driving traffic and increasing profits in your restaurant or bar. According to a study in the Journal of Retailing, the decision to make a purchase or go to a restaurant is often driven by how we feel about the atmosphere of where we are. Along with the look of an establishment, music is probably one of the first things we notice. All you have to do is imagine walking into a restaurant that doesn’t play music. You’ll quickly know what’s missing because numerous studies have established that music is central to creating the proper atmosphere -and driving profits. To cite a sampling: • A recent CNN article showed that people chewed food nearly a third faster when listening to high-volume, fasttempo music, potentially increasing table turnover. Also according to CNN, a French study observed that as decibel levels increased, men not only consumed more drinks but also finished each drink in less time. • A study published by the Journal of Culinary Science & Technology determined that food tastes best to diners when 1) classical music is softly played, and 2) there’s the presence of subtle background “chatter.” The same study showed that the absence of music detracted significantly from the dining experience, with patrons describing something as innocuous as the “clink” of cutlery as unacceptably noisy. Music, of course, serves to mask such noise. • A Scottish study published by the Association for Consumer Research found that diners increased their expenditures by 23% when slow-tempo music was played. Most of the additional spending went toward the drink bill, which grew 51%. Because drinks are typically a high-margin item, the increase in profits was especially significant. Broadcast Music Inc. ®, (BMI®) a leader in music rights management since 1939, is committed to promoting the value of music and ensuring its continued creation so that businesses and other organizations that play music publicly have an ongoing supply. BMI represents the music of more than 600,000 affiliated songwriters, composers and music publishers that have entrusted the Company to license their music in accordance with U.S. and global copyright laws. These laws require permission from copyright owners before their music is played publicly and act as an incentive for music creators to continue their livelihoods. In sum, BMI connects music users with music creators by costeffectively providing access to more than 8.5 million musical works through a single BMI Music License. This license eliminates the need for music users to have to negotiate with individual copyright owners, while still allowing them to benefit from the use of music to enhance their establishments. Operating on a non-profit-making basis, the songwriters, composers and publishers BMI represents and protects are the smallest of small businesses; many of them are not performers so the royalties they receive from BMI are what allow them to live, feed their families and continue to create quality music that people want to play in their businesses.

Because BMI wants to educate and not litigate, the Company makes great efforts to help music users understand the licensing requirements and need for copyright laws by embarking on a number of educational marketing initiatives including: distribution of educational materials, phone calls, web communications, correspondence and visits to businesses. BMI also partners with many state and national associations to help educate businesses that use music by sponsoring events and initiatives that help support and nurture our songwriters, as well as connect them with the people who use their copyrighted works. Some of these include showcases, workshops and events with licensing customers that generate partnerships between music creators and users to further facilitate the educational process. When a music user refuses to license their music use despite BMI’s efforts, the Company does sometimes file infringement suits but does not determine the amount of infringement damages if the court feels damages are warranted. Rather, penalties for copyright infringement are outlined in the federal copyright law. The judge presiding over a copyright infringement case is given wide discretion in awarding statutory damages. The fact that statutory damages can be so high — from $750 to $30,000 for each copyrighted song performed without a license, and up to $150,000 per work if the infringement is found to be willful — is a significant reason why BMI enters into legal action only as a last resort after explaining to business owners that the cost of a license is modest in comparison to the cost of performing unlicensed music. For more information on how BMI can help you license the music that has proved successful in increasing profits for the more than 650,000 BMI-licensed businesses, please visit www.bmi.com/licensing.

Donate product or equipment to a ProStart classroom! Faced with limited school funding, many classrooms are in need of product and equipment. Have equipment to donate? These contributions make a huge difference in educators’ ability to enrich their students’ learning experience. Contact your KRHA to find a local ProStart classroom.

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Seeking Industry Volunteers The Kansas ProStart Invitational will be held on March 4-5, 2014. For this event to be a success, industry involvement is crucial. We are in need of mentors, sponsors, timers and judges. It takes approximately 40 volunteers on the day of the competition for everything to work. If you or someone you know has an interest in helping develop the future leaders of our industry this is the perfect opportunity to get involved. ProStart is a nationwide, two-year program for high school students that develops tomorrow’s restaurant and hospitality industry leaders. From management skills to culinary techniques, ProStart’s industry-driven curriculum provides real-world educational opportunities. In Kansas there are 27 high schools utilizing the program, exposing 1,500 students to the hospitality industry. Each year KRHA Educational Foundation hosts the ProStart Invitational is a venue for students to showcase their talent while networking with industry. They also learn about college opportunities while competing for scholarships that are awarded to the top 3 teams. At the state competition teams compete in three events during the competition requiring intensive culinary and hospitality management skills. Teams that place first at their state competition advance to the National ProStart Invitational in two categories – culinary and management. The culinary competition highlights the creative abilities of each team through the preparation of a three-course meal in 60 minutes using only two butane burners. Management teams develop a proposal for an original restaurant concept and apply critical thinking skills to challenges restaurant managers face in day-to-day operations. Students in the edible centerpiece competition demonstrated their creative ability through the preparation of an edible centerpiece consisting of fruits and vegetables. The performance of teams in all events is observed and rated by expert judges from industry and academia. By bringing together the industry and the classroom, ProStart gives students a platform to discover new interests and talents that can open doors to fulfilling careers. You can help us inspire tomorrow’s managers, chefs, operators, suppliers and foodservice educators by getting involved. If you or someone you know can help as a mentor, sponsor or judge for this year’s competition please contact the KRHA office.

Serving the members of Kansas for 80 years.

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Calender of Events

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Apr. 29-30

KRHA Legislative Conference April 29 – 30 NRA Public Affairs Conference Washington, DC

Kansas ProStart Invitational Minneapolis, MN

May. 3-5

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Your Voice for Hospitality the HospitalityIndustry. Industry. Your Voice for the

Our Sincere “Thanks” to the KRHA Annual Corporate Sponsors

Our Kansas Dining Guide is Up and Running!

Platinum

Silver

Now available on Android and Apple products. Want your restaurant to be a part of our new dining finder app? Become a member today! Call us at 800.369.6787 for more information.

Search for the app using Dine Kansas.

HIS Logo.pdf 8/2/2010 1:08:55 PM

HOSP ITALITY

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• Customers can search by name, cuisine, city, and area to find your restaurant • Your address and phone number will be readily available to the general public in the palm of their hand • Customers can easily access a street map to find your restaurant location If you have not yet sent your information in please email lgraham@krha.org the following information to be included in the app: •Name of business

•Menu URL

•Address

•Type of cuisine

•City

•Amenities

•State

•Price point

•Zip

•Area of town you are located

•Phone

•Logo and restaurant picture

•Website URL

Remote Video Wichita Press

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The Vibe-It Customer Experience Tool The Many Benefits of Membership Improve customer satisfaction while promoting and growing your business. Vibe-It offers a powerful tool designed to create a great customer experience – and help you outperform the competition. Vibe-It provides a platform that allows you to listen to your customers, learn about them, and promote what they truly want. Customer Experience Fast Facts • Happy customers are willing to pay more. • Customer expectations are rarely consistently met. • Bad experiences travel fast. • People dump brands when expectations are not met. • Most online complaints go ignored by the company. • A simple response can make a tremendous difference. Source: Gartner Webinar Presentation, “Customer Experience Driving Value”, Gene Alvarez July 5, 2012

The Kansas Restaurant & Hospitality Association is dedicated to helping members operate with greater save on their bottom line each year by taking full

Contact us for more information at 800.369.6787 KRHA Self Insurance Fund • Workers’ Compensation

Hospitality Insurance Services

Key Problems Facing Business Today • Inability to obtain guest feedback quickly, simply and privately. • Failure to respond and recover guests in real-time. • The “Yelp effect” (negative public reviews and review filtering). • Lack of business visibility due to marketing and advertising costs. • High costs of mobile application creation.

• Property & Liability • Health Insurance Programs • Liquor Liability • Trade Name Restoration • Employment Practices Liability • And much more...

Solutions That Make Every Experience Count Vibe-It enables you to both know and respond in ways that build your business. • Measure your customer satisfaction. • Promote via mobile and web-based ads and offers. • Survey and reward your customers. • Understand and know your customers (demographics, interests, purchase preferences). • Privately and/or publically message customers. • Track employee performance. • Integrate with social media. • And much more

• Customer Satisfaction & Promotional tool

Exclusive Offers for Premium and Basic Editions KRHA members enjoy a 60% discount for the premium edition and no-cost entry offering for the basic edition (a more than $500 a year value). Watch for more information to come!

Heartland Payment Systems • Credit Card Processing

ServSafe

• Food Handling and

Alcohol Server Training

National Restaurant Association • Dual membership with NRA included with KRHA retail membership

BMI, ASCAP, SESAC

• Discounted Music Liscensing

Serving the members of Kansas for 80 years.

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The Healthcare Law and You What Employers Need to Do Under the Patient Protection and Affordable Care Act (PPACA), which was approved by Congress and signed into law March 23, 2010, employers, including restaurants, are required to keep records proving they notified employees about how to obtain coverage in 2014. Employers must begin notifying employees about the existence of state health care “exchanges” that will become the marketplace for many individuals and small businesses to buy insurance. The same notice must tell employees they may qualify for tax credits or other government help if they can’t afford an employer’s plan. Employers subject to the Fair Labor Standards Act, must issue written notices to employees that tell them about the exchange, how to access it and more. Employers must provide written notification beginning in late summer or early fall in 2013. For small employers, the changes include access to new tax credits now and the ability to provide health care coverage through exchanges set up by states (or the federal government, for states that choose not to set up exchanges) beginning in 2014. For large employers -- those with 50 or more fulltime-equivalent employees -- face a more daunting challenge in meeting a mandate to offer coverage to all full-time employees (and their dependents) or face penalties beginning in 2014. How We Make It Easy For You The NRA has developed a Notification Tool that makes it simple for our members to comply with the new health care law and offer additional benefits to your employees.

We help you educate your for employees on the new health care law Your Voice the Hospitality Industry. and make it easy to keep records of employees who have read and understood the requirements. Plus, your employees will have the option to enroll in benefits. The Notification Tool is a memberexclusive benefit that provides: A website to educate your employees • Private portal for your company- choose between standard (no logo, part A of the exchange notice pre-populated and provided to your employees) or branded portal (logo, Part A and B prepopulated of the exchange notice provided to your employees.) See example of the exchange notice. • Simple process for employees to learn about the exchange notice • Opportunity for employees to enroll in benefits (coming soon) • To help you drive employees to your Notification Tool, please take advantage of these editable flyers and posters. They both come in two sizes – 8.5 x 11 and 11 x 17, as well as with the ability to include your logo if you choose. You can fill in your information as appropriate, including your unique url that has been provided to you, appropriate internal contact information and the deadline you want to put in place. Simplified reporting and record keeping • Provide the required written notice to your employees • Access the written notice templates provided by the Department of Labor for employers who offer coverage and for those who do not • Track and report which employees read and understood the Employee Notification Requirements • Download and save employee health care law verification records Opportunity for employees to enroll in benefits • RentersPlan • Identity Theft Protection • Life Line Screening • And more! www.restaurant.org

Welcome New Members! 4 Olives, LLC 3033 Anderson Ave Manhattan (785) 539-1295

Emerson Biggins 808 E Douglas Wichita (316) 304-5730

M.A.E LLC dba Gambino’s Pizza 110 N 5th St Conway Springs (316) 644-8487

Planet Sub 2715 Candlwood Dr, #B Emporia (620) 343-1660

AM Heartland, LLP dba Auntie Mae’s Attic & Cafe 9125 W Central Wichita (316) 263-1800

Guardian Financial Solutions 8889 Bourgade Lenexa (913) 396-6228

Medicine River Ranch and Oil Company dba Medicine River 301 W Fowler Medicine Lodge (620) 886-3791

Planet Sub 9045 N 121st E Ave. #500 Awasso (620) 343-1660

Amir Enterprises II LLC dba Philippe’s 111 N Pine St Pittsburg (620) 308-6977

I & L Enterprises, LLC dba Planet Sub 3526 N Rock Rd, #100 Wichita (620) 343-1660

Buster’s Saloon 104 W Main Sun City (620) 886-3791

Integrity Treats LLC dba Dairy Queen Grill & Chill 13385 S Black Bob Rd Olathe (913) 764-7272

Cafe Foods, Inc 111 Wittier Wichita (316) 689-4296

Los Cocos Mexican Restaurant 1335 N Tyler Wichita (316) 722-6267

China One Express, Inc 11176 Antioch Rd Overland Park (913) 451-5959 El Do Froyo 135 N Main El Dorado (316) 321-2475

Los Cocos Mexican Restaurant 1257 N Rock Rd Derby (316) 722-6267 Love Gambinos Pizza, LLC dba Gambino’s 1309 Main St Great Bend (620) 603-6272

Mentat Consulting 730 W 52nd N Wichita (316) 361-0743 On Your Way Home, LLC dba Farm to Table Incubator 21 East 3rd St Kansas City (785) 506-5735 Papa John’s Pizza 500 E Waterman St Wichita (316) 722-7272 Planet Sub 11333 E Kellogg Dr, #900 Wichita (620) 343-1660

Racetrack Foods Inc dba Culver’s of Kansas City 1925 Prairie Crossing Kansas City (913) 400-7300 Sleep Inn & Suites 1931 E Kansas Plaza Garden City (620) 275-7471 Stooges Bar & Grill 220 W 3rd Andover (316) 733-6364 Strouds 4200 Shawnee Mission Fairway (913) 322-2440 The Little Store 301 W Main St Kiowa (620) 886-3791

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