A PUBLICATION OF THE OREGON RESTAURANT & LODGING ASSOCIATION | MAR/APR 2018
CREATING OPPORTUNITIES Women Restaurateurs Sharing Success Through Peer Support
also in this issue Legislative Session Preview Northwest Food Show New Laws for 2018
Emma Dye, Crisp, Portland OregonRLA.org - 1
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MARCH / APRIL 2018 Main Ingredient is published six times a year by the Oregon Restaurant & Lodging Association (ORLA), 8565 SW Salish Lane, Suite 120, Wilsonville, Oregon, 97070, 503.682.4422, 800.462.0619. Articles address issues, programs, news and trends important to Oregon’s foodservice and lodging industry. To learn more visit OregonRLA.org.
JOIN ORLA TODAY To become a member of the Oregon Restaurant & Lodging Association, please contact Jennifer Starr, JStarr@OregonRLA.org or 503.682.4422.
SUBMISSIONS For submission guidelines or other editorial input, please contact Lori Little at LLittle@OregonRLA.org.
ADVERTISING Please support the advertisers herein; they have made this publication possible. For information on advertising opportunities, please contact Mt. Angel Publishing. MAGGIE PATE MT. ANGEL PUBLISHING, INC.
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PUBLISHER Jason Brandt, President & CEO, ORLA EDITOR Lori Little, ORLA DESIGN Heidi Janke, ORLA
ORLA BOARD OF DIRECTORS Zach Poole, Chair, Pig ‘N Pancake
Women Restaurateurs Sharing Success Through Peer Support
Buggsi Patel, Vice Chair, BHG Hotels Jerry Scott, Secretary, Elmer’s Restaurants, Dani Rosendahl, Treasurer, On Deck Sports Bar & Grill Vijay Patel, A-1 Hospitality, Immediate Past Chair John Barofsky, La Perla Pizzeria / Beppe & Gianni’s Trattoria Chris Bebo, Provenance Hotels Richard Boyles, InnSight Hotel Management Group Emma Dye, Crisp Treva Gambs, Gamberetti’s Italian Restaurant Terry Goldman, Canopy by Hilton Portland, Pearl District Wray Hutchinson, Buffalo Wild Wings Vickie Irish, Shari’s Restaurant Group Steven Johnson, Vip’s Industries Eli Katkin, Brickroom Masudur Khan, Seaside Lodging LLC Matt Lowe, Jordan Ramis Attorneys at Law Bobbie McDonald, Sysco Tom O’Shea, Sunriver Resort Harish Patel, Hampton Inn & Suites Komal (Tina) Patel - Ex Officio Board Member, ALKO Hotels Michael Rowan, Deschutes Brewery & Public House
Government Affairs 6 | New Laws for a New Year State Laws Affecting Oregon’s Hospitality Industry in 2018
8 | 2018 Legislative Session
What is in Focus for the Oregon Legislature?
11 | Portland Kitchen Cabinet
A Grassroots Movement of Restaurant Operators, Employees and Supporters
Membership 4 | President's Letter Shifts Continue as West Coast Restaurants Adapt to ‘New Normal’
15 | Problem Gambling Awareness Month ORLA Partners with Oregon Lottery to Provide the Industry with Training and Resources
23 | ORLA Resource: Guidance on Service Charges in Oregon
25 | Manage My Restaurant Five Sweet Tips for Leadership Success
27 | News Bites Information From Around the Industry
29 | Member Solutions
ORLA Cost-Saving Programs
12 | National Public Affairs Conference Join ORLA in Washington D.C. and Engage Oregon’s Congressional Delegation
Randy Xavier, Food Services of America
OregonRLA.org - 3
Shifts Continue as West Coast Restaurants Adapt to ‘New Normal’
he restaurant landscape is changing and it’s changing at a noticeable pace. The full-service model in many ways is under assault as operators deal with the ongoing challenges they face between wages earned in the front-of-the-house and those made in the heart-of-the-house due to government regulations. At the time of this writing, the 60-day tip pooling open comment period for the U.S. Department of Labor (DOL) has officially ended. Within a few months, Oregon’s full-service restaurant operators should have more clarity from the DOL on the legality of tip pooling arrangements between front and back-of-the-house employees. Specifically, the rule from DOL on tip regulations would reverse an Obama-era rule that prohibited employers from setting up tip pooling arrangements that include employees who are not customarily tipped, such as back-of-the-house staff. The court battle seeking clarity on tip regulations for fullservice restaurants along the west coast has been exhausting with the lack of finality driving shifts in operation models. For example, California officially has more limited-service restaurants than full-service restaurants now – a trend that continues to grow. 2016 data from the State Board of Equalization in California shows approximately 55,000 limited-service locations compared to roughly 36,000 fullservice locations. Without tip pooling arrangements that can include backof-the-house staff, Oregon’s restaurant landscape will naturally shift to more counter-service models similar to California’s trends. According to 2016 data provided by the Oregon Employment Department, Oregon’s fullservice restaurant locations still outpace limited-service at a ratio of 1.32 to 1. That ratio is down from a ratio of 1.42 to 1 in the early 2000s. If we take a step back and look at the changing dynamics taking shape, it is clear wait staff positions will be harder to come by in the future even with more expansive tip pooling arrangements. At 33 to 40 cents on the dollar, the cost of full-service restaurant labor is squeezing the ability of owners to operate sustainably.
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The result is certainly not the demise of Oregon’s restaurants but a reshaping of the opportunities within them. State associations like ours are often criticized for being quick to claim the success of the industry is at stake. The reality is Oregon’s restaurant industry continues to grow – the way in which it grows may look different, however, with less opportunity for Oregonians to find living wage wait staff positions. In fact, full-service restaurant employment has gone from a high of 1.46 employees for every limited-service employee in 2010 down to 1.36 for every limited-service employee in 2016. Our state is certainly looking forward to news from the DOL. With a new rule, Oregon’s full-service restaurants can find a path to sustainability and continue working to eke out a three to five percent margin on average to stay operational. Allowing kitchen workers a chance to receive a share of the tips they help to generate will encourage more teamwork and cooperation among the dining room and kitchen staff, incentivize kitchen staff to perform better, improve the customer experience, and ultimately generate higher levels of tips, which benefits employees in the front and back-ofthe-house. Without a new rule, the fabric of Oregon’s full-service restaurant scene begins to look much more complicated. Stay updated on the latest news relating to the U.S. Department of Labor decision making process at OregonRLA.org or email me at JBrandt@OregonRLA.org.
JASON BRANDT, PRESIDENT & CEO, OREGON RESTAURANT & LODGING ASSOCIATION
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New Laws for a New Year
State Laws Affecting Oregon’s Hospitality Industry in 2018
he new year and a new session of the Oregon Legislature are upon us. From amended laws concerning room taxes and union agreements, to pay equity and scheduling regulations, we should take a moment to reflect on laws passed in the 2017 legislative session impacting the hospitality industry. SB 828 - Predictive Scheduling Oregon’s new predictive scheduling law follows on the heels of similar laws passed in San Francisco and Seattle. Oregon’s law applies to those employers with 500 or more employees worldwide. The law requires employers to post work schedules at least seven days in advance of employees’ shifts. Enforcement of this provision does not start until January 1, 2019. Beginning January 1, 2020, schedules must be posted 14 days in advance. Employers with collective bargaining agreements are not exempt from SB 828’s requirements. SB 828 also requires employers to provide employees with a written, good faith estimate of the worker’s schedule at the time of hire. Employers are also no longer allowed to schedule employees within 10 hours of their last shift. If an employer needs to change the work schedule after the date that advance notice is required, the employer must meet several requirements to satisfy the new law and will likely have to pay additional compensation to the employee impacted by the change. This compensation may be either one hour of pay at the employee’s regular rate of pay where time is added to a scheduled work shift, or one-half times the employee’s regular rate of pay where the employer reduces the scheduled work shift of an employee. Employers may not require employees to work shifts that were not part of their written work schedules. To alleviate some of the burden on employers, the law allows for the creation of voluntary standby lists, which is expected to help employers
deal with unexpected absences or lastsecond changes to their work needs. SB 299 - Sick Leave Accrual In 2015, Oregon adopted a statewide paid sick leave law requiring employers with 10 or more employees (six or more in Portland) to provide 40 hours of protected paid sick leave to employees each year. As of January 1, 2018, SB 299 clarifies that employers can limit the accrual of both paid and unpaid sick time to 40 hours per year. As originally written, the law specifically allowed employers to limit the amount of carryover sick hours from one year to the next, but it was unclear whether an employer could limit sick time accrual within a single year. Now, the Legislature has clarified that employees can have a maximum sick leave bank of 80 hours, but only if they have 40 hours from a prior year and 40 hours from the current year. SB 1040 - Union Security Agreements Union security agreements are agreements between employers and private sector union that require, as a condition of employment, membership in the union. This law ensures that private sector labor organizations may enter unto these agreements to the full extent allowed by federal law. SB 1040 was passed in reaction to a recent decision by the Sixth Circuit Court of appeals (UAW v. Hardin County) where the court recognized the right of local governments to enact ordinances banning union security agreements. HB 2005 - Pay Equity Oregon has long prohibited discrimination between sexes in the payment of wages for work of comparable character. HB 2005 expands this prohibition to explicitly prohibit employers from paying people less based not only on gender, but also on race, color, religion, sexual orientation, national origin, marital status, disability or age.
The intent of this law is to eradicate alleged unfair pay practices. To further this goal, the new law imposes restrictions on the ability of employers to screen applicants on the basis of current or past employment history, seek salary history of an applicant or employee before an offer of employment is made, and to determine compensation for a position based upon current or past compensation of a prospective employee. Employers may pay different wages for work of a comparable character where the difference is based on a bona fide factor that is related to the position and is based on a seniority system, piece-rate work, a merit system, workplace locations, travel, education, training, experience, or a combination of these factors. While several important aspects of the law will not take effect until January 1, 2019, the prohibition against seeking the pay history of an applicant or employee from the applicant or employee, or from a current or former employer of the applicant or employee, went into effect on October 6, 2017. HB 3008 - False Employment Records This new law prohibits employers from compelling, coercing, or otherwise inducing or attempting to induce an employee to create, file, or sign documents which the employer knows are false in regards to hours worked or compensation received. An example of where this might occur is where employers try to get employees to clock out or sign time sheets that end a work shift even though the employee worked past the end of the shift. This new legislation provides for a private cause of action, an award of actual damages or a $1,000 for each violation, injunctive relief, and attorney fees to the employee if he or she prevails in the lawsuit. HB 2017 - New 0.1% Gross Wages Tax As part of the state’s new transportation funding bill, the Oregon Legislature
MARK YOUR CALENDAR
Save these dates for association events you won’t want to miss. Visit OregonRLA.org/Events for more information.
imposed a new 0.1% tax on the wages of Oregon residents and the wages of nonresidents for services performed in Oregon. The entire amount will be withheld from the employee wages and there is no provision to collect from employees. This new wage tax applies to tax periods beginning on or after July 1, 2018. HB 2400 - Transient Lodging Taxes This law amends ORS 305.620 to add local lodging taxes to the list of taxes that the Oregon Department of Revenue can agree to administer and/or collect on behalf of the local jurisdiction. HB 3180 - Transient Lodging Taxes – Intergovernmental Disclosure of Taxpayer Information This new law governs the type of information that a local lodging tax authority and the Department of Revenue may disclose to each other and provides procedures governing confidentiality of the exchanged information. Confidential information includes information on state transient lodging tax returns, information in state transient lodging tax reports from which information about a particular taxpayer may be determined, and any other information or reports exchanged by the local government and Department of Revenue relating to transient lodging taxpayers that is confidential under state law. | MATTHEW D. LOWE, JORDAN RAMIS, P.C.
About Matthew Lowe is an attorney with Jordan Ramis PC. His practice focuses on business law and
MARCH 18 ORLAEF ProStart Invitational | Salem Convention Center High school students compete in culinary and management competitions.
Northwest Food Show | Portland Expo Center The region’s largest foodservice and beverage show.
MAY 30 One Big Night | the Nines, Portland Dinner and auction benefitting ORLA’s Political Action Committee (ORLAPAC).
JULY 30 ORLA OPEN | Langdon Farms, Aurora Golf tournament and awards luncheon benefitting ORLAPAC.
SEP 30 OCT 1 Convention | Embassy Suites by Hilton Portland Washington Square Industry leaders and operators gather at the two-day annual ORLA Convention.
includes the representation of hotels, motels, and restaurants. TBA
FALL 2018 Chairman’s Getaway | Scenic Oregon Intimate gathering among industry leadership, benefitting ORLAPAC.
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2018 Legislative Session
What is in focus for the Oregon Legislature?
s of this writing, the 2018 short session in the Oregon Legislature has begun. With only 35 days to conduct business, ORLA is encouraging the Oregon Legislature to focus on “housekeeping” issues and not tackle any major legislation. ORLA has two bills we are primarily working on to pass in this short session with the help of some other partners: • HB 4088 - Music Licensing Bill • HB 4120 - Fair Payment of Lodging Taxes by Lodging Intermediaries
Music Licensing Bill In partnership with the Oregon Winegrowers, ORLA will be pursuing stronger protections for restaurant operations against predatory music licensing investigators. In order to make sure restaurants are paying appropriate fees for licensed music playing in their establishment, music licensing companies enlist the help of investigators who have been reported to harass and threaten restaurant operators. ORLA is interested in tightening up rules and regulations for how restaurant operators can be approached about their music licensing arrangements to assist in the amicable resolution of laws governing the commercial use of copyrighted music. ORLA supports HB 4088.
Fair Payment of Lodging Taxes by Lodging Intermediaries ORLA, in partnership with the League of Oregon Cities, will be pursuing a legislative fix to make sure online travel platforms like Airbnb pay all applicable lodging taxes when they are collecting payment for the lodging stays. The legislative fix would treat online travel platforms the same way as other lodging companies collecting revenue for lodging stays including other online travel companies like Expedia and Priceline. ORLA supports HB 4120. Fighting Against Additional Labor Regulations Small businesses in Oregon are still adjusting to increasing minimum wage rates, paid sick
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leave, and Oregon’s new scheduling law. As a result, ORLA will fight any attempts to implement Paid Family Leave during the 2018 session. Laws relating to Paid Family Leave are currently on the books in both Washington and California and Oregon’s legislative leadership have signaled an interest in implementing paid family leave. Hood River County Proposes Local Sales and Admissions Tax Recently, the Hood River County Commissioners held hearings on a proposed 2 to 2.5 percent sales and tourism tax. The tax would not only apply to the sale of goods, it would also be levied upon “admission charge paid to gain entry or access to any place or event open to the public, and any
lease or contract of recreational equipment” in the county, unless specifically exempted in the ordinance. Exemptions from the tax include prescription drugs and medical items, fuel, and grocery purchases - among a list of others, such as utilities. The county is holding another hearing on February 20. A decision on whether or not to place the sales and tourism tax on the May ballot will need to be made by February 23. ORLA opposes the tax as presented as it unfairly targets local small businesses and places an additional tax burden on visitors who are already paying other taxes such as the lodging tax and fuel tax.
ORLA Begins Lottery Contract Meetings In preparation for the upcoming lottery contract negotiations, ORLA will begin hosting Lottery meetings on a bi-monthly, or every two-month, basis. Oregon Lottery Director Barry Pack is confirmed to attend our first meeting on March 20 at 1:30 pm here at the ORLA offices. For more information on these meetings or to sign up and attend, please contact Greg Astley, Director of Government Affairs at Astley@OregonRLA.org. For more information and updates on state and local issues, go to OregonRLA.org/GA. | GREG ASTLEY, OREGON RESTAURANT & LODGING ASSOCIATION
OregonRLA.org - 9
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Portland Kitchen Cabinet A Grassroots Movement of Restaurant Operators, Employees and Supporters
Renee Gorham, welcoming Commissioner Nick Fish and the Portland Kitchen Cabinet members to PLAZA DEL TORO.
ith close to 120 members, the Portland Kitchen Cabinet is becoming a larger voice for civic engagement among Portland’s restaurant industry. In addition to hosting a couple of successful networking events last year, the group partnered with ORLA and Portland City Commissioner Nick Fish, to encourage restaurants and other businesses with single stall restrooms to convert them to “all user” restrooms available for use by anyone.
HONORING WOMEN The Portland Kitchen Cabinet is hosting its second annual networking event for women in the restaurant industry in honor of Women’s History Month on March 13. Sponsored by No Bones Beach Club, and presented by ORLA and the National Restaurant Association, this event will honor women in the restaurant industry and the incredible contributions they have made to Portland. For more information, visit OregonRLA.org/events.
2018 PRIORITIES There are several projects the Portland Kitchen Cabinet is currently working on, including hosting quarterly meetings with City Commissioners. For 2018, the Kitchen Cabinet has outlined the following priorities: • Explore legislation that will support restaurants that are in full compliance of fats, oils and grease requirements by offering a substantial rate discount.
BUILDING LASTING RELATIONSHIPS The Portland Kitchen Cabinet was created by the National Restaurant Association in partnership with the Oregon Restaurant & Lodging Association, to build bridges and foster long-term relationships with local elected officials and the community. The Cabinet is focused on establishing a working group of informed, active and motivated hospitality members to serve as industry ambassadors with policymakers, opinion leaders, community leaders and partner organizations.
• Develop a community engagement initiative that selects a partner to support throughout the year, such as a provider of social services to the homeless.
If you are interested in becoming part of the Portland Kitchen Cabinet, please contact Greg Astley, director of government Affairs at Astley@OregonRLA.org. | OREGON RESTAURANT & LODGING ASSOCIATION
• Explore more opportunities for the restaurant community to engage with elected officials.
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National Public Affairs Conference Join ORLA in Washington D.C. and Engage Oregon’s Congressional Delegation
ach year, ORLA’s President and CEO, Jason Brandt and Director of Government Affairs, Greg Astley, lead a group of restaurateurs to the National Restaurant Association’s Public
Affairs Conference in Washington, D.C. This annual event is where we gather to talk with other industry professionals from around the country about important issues affecting our industry and
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meet with our Oregon Congressional delegation. This year’s conference is April 1718 and includes keynotes from top
BIG THANKS For Supporting ORLA’s Education Foundation!
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Administration officials and Members of Congress. More information on how to register and where to stay can be found at Restaurant.org/paconference.
We hope you can join us this year in Washington, D.C. to engage leaders and lawmakers on important issues like tip pooling, menu labeling, tax reform and much more.
GET THE RECIPE FOR SAVINGS. BRING US IN.
Contact Greg Astley at Astley@Oregonrla.org for more information. | GREG ASTLEY, OREGON RESTAURANT & LODGING ASSOCIATION
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for making Taste Oregon possible!
2018 Presenting Sponsor:
Cuisine provided by:
Beer provided by:
• Buffalo Wild Wings
• Dickey’s Barbecue Pit
• Ninkasi Brewing
• Gamberetti’s Italian Restaurant • Pelican Brewing
Wine provided by:
• Ritter’s Housemade Foods
• Willamette Valley Vineyards
• Zydeco Kitchen & Cocktails
OregonRLA.org/Taste or 503.682.442 14 - Main Ingredient - Mar / Apr 2018
Problem Gambling Awareness Month ORLA Partners with Oregon Lottery to Provide the Industry with Training and Resources
PROBLEM GAMBLING AWARENESS MONTH HAVE THE CONVERSATION
arch is Problem Gambling Awareness Month and this year’s theme is “Have the Conversation.” Oregon Restaurant & Lodging Association (ORLA), one of the largest providers of food handler and alcohol server training in the state, is helping educate servers and hospitality workers on how to have the conversation with their customers. During March, across America, groups hold conferences, air public service announcements, run social media campaigns, buy billboards and many other activities to support this important initiative. Calls to the National Council on Problem Gambling (NCPG) Helpline Network jump by an average of 30 percent in March, a measurable and meaningful nationwide impact.
To ensure that people can find the help they need, the Oregon Problem Gambling Resource website has information on a variety of treatment and support resources for gamblers and their loved ones. This website is a collaboration of the Oregon Health Authority, advocacy groups, and the Oregon Lottery. The Lottery also runs a number of problem and responsible gambling television, radio and digital campaigns statewide. Posters and business card-sized brochures with problem gambling resources and information that players and their families can access for assistance are also available.
The goals for the national campaign, and in Oregon, are to increase awareness and knowledge that “prevention, treatment, and recovery services” are available. It is also important to share that these services are free, confidential and they work.
“Because people like to access support in a variety of ways, we make sure to provide not only the helpline number, but to also offer links to anonymous online communities like GamTalk and to support groups like Gamblers Anonymous,” said the Lottery’s Director of Corporate Social Responsibility Stacy Shaw. “We also recognize the need to communicate to a diverse population and develop messages, materials and campaigns to multi-cultural audiences.”
Last year, more than 24,000 individuals took ORLA training courses. As part of that training portfolio, ORLA now brings free Responsible and Problem Gambling best practices training developed by the Oregon Lottery to hospitality workers. This training helps retailers who offer Video Lottery products maintain a positive business environment by promoting healthy play habits among their Lottery customers, and it also educates staff on how to have the conversation with players if the opportunity comes up.
Oregon Lottery proceeds have provided funding for free, confidential and effective problem gambling treatment programs statewide. Since the statute dedicating those funds was enacted in 1992, more than $92 million in Lottery funds has been directed to fund problem gambling treatment. For more information visit OregonLottery.org, and to learn more about the ORLA Responsible Gambling training, visit the training link at OregonRLA.org/Training. | OREGON LOTTERY
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WHEN YOU PLAY, GOOD THINGS HAPPEN FOR OREGON. LOTTE RY G AMES A R E BAS ED ON CH A NC E AND S HO U L D B E PL AYE D FO R E NT E RTAI NM E NT O NLY.
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LOTTERY DOLLARS HELP GROW BUSINESSES AND CREATE JOBS The Lottery was established to help fund an ailing Oregon economy so businesses like restaurants and hotels could get back to business. Today we not only help grow Oregonâ&#x20AC;&#x2122;s economy, but we also help fund schools, watersheds, state parks, outdoor school and veteran services. The people of Oregon have made this all possible because together, we do good things for Oregon.
OregonRLA.org - 17
PHOTO CREDIT: HEIDI JANKE
Opportunity CREATIN G
Women Restaurateurs Sharing Success Through Peer Support
n celebration of Women’s History Month we’re highlighting women who are leading the way in Oregon’s restaurant industry with their entrepreneurial spirit and wide range of talents. Each of these ladies started at least one business where she continues to work the front lines every day. Busy as they may be, they still take time to help other women grow their businesses and make their dreams come true because they believe the restaurant industry offers opportunities for everyone. Emma Dye: Crisp, Portland Emma Dye started her career in medical equipment sales. She spent much of her time traveling, and one of her biggest struggles was finding healthy meals that she could eat on the go. On one of her regular trips to the east coast she discovered a chain restaurant called CHOPT, which allowed patrons to 18 - Main Ingredient - Mar / Apr 2018
assemble their own salads from a variety of finely diced fresh ingredients. “I thought, ‘This would do really well in Portland and I’m surprised we don’t have one,’” she said. A few years later, she left her sales job and opened her own version in north Portland. Today, Dye does a little bit of everything. “I’m HR, I run the point of sale system, you’ll see me chopping on the line,” she asserts. “And I’m trying to grow the business.” Although Emma has settled into the role of restaurant owner well, in the beginning she relied on a lot of advice. “When I first had this idea and started thinking about opening my own restaurant, I went to Mike Macfarlane at Petisco with a list of questions,” she said. “He gave me really great
“To me, while the restaurant world has been more of an even playing field, I see that we still have a way to go in encouraging and supporting women in leadership roles.” -Emma Dye: Crisp, Portland
information. Then we hired a good friend of ours, Bill King, who was an executive at McCormick and Schmick’s back in the day and has opened many great restaurants, to be our consultant. I also met Lisa Schroeder, owner of Mother’s Bistro, at a networking event and she was wonderful. She gave me some great advice.” Dye cites her mother-in-law, a former small business owner, as someone who has been a mentor throughout the process of opening and running her business. “She’s just a wonderful person and someone I bounce ideas off of,” she said. “She’s someone I look up to and find very inspirational. I feel like women have come a long way in my lifetime. She was in business at a time when I don’t think women had as much opportunity as we have now.” She also draws support from
other small business owners in her neighborhood, many of which are fronted by women, who promote and recommend each other. Though she acknowledges the challenges that exist for women in the hospitality industry, Dye’s experience is that there’s more equality than in many other fields. Medical equipment sales is a very male-dominated profession, she points out. She only had one female supervisor during her many years at her former job. On the other hand, when Emma waited tables in college, she had several female supervisors. “To me, while the restaurant world has been more of an even playing field, I see that we still have a way to go in encouraging and supporting women in leadership roles.”
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“I really have been pleasantly surprised how much enjoyment I get out of the social connections and what comes out of creating a space where people want to be together and connect through food.” -Jamie North: Mix Bakeshop and Flip, Ashland
Jamie North: Mix Bakeshop and Flip, Ashland Jamie North didn’t have to go far to learn the ins and outs of owning a restaurant. Her grandfather started a buffet-style restaurant that her father and uncle grew into the chain North’s Chuck Wagon, which was later renamed JJ North’s Grand Buffet. North spent her summers working in the kitchen and learning about business from her entrepreneurial family. However, the bigger inspiration for her career ended up coming from her mother. “I had a mom who stayed at home and loved baking,” North said. “She was making everything out of the Bon Appetit magazines and Martha Stewart. I remember coming home and having all these goodies on the table. She was obsessed with Paris – she went there so many times – and the pastries they made there.” After high school she worked and apprenticed at several restaurants to meet her goal of becoming a pastry chef. North’s first foray into business ownership was Amuse restaurant in Ashland, which she opened in 2000 with her now-former husband. Mix Bakeshop came into being in 2006. After that came Flip, a counter-serve restaurant that offers burgers, fresh-cut fries and milkshakes made with organic ingredients. North
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is currently in the process of opening Remix, a coffee and pastry shop, and a creamery and scoop shop in the south part of town. Even with this success, North says she’s had to work extra hard to gain the respect of her peers and subordinates. “I definitely think it’s hard to be a female in the kitchen because there are usually less women in the kitchen,” she said. “However, the culture has changed a lot in the last 25 years.” She cites the rise in prominent female celebrity chefs as one of the reasons women are gaining ground in the industry. North’s many projects mean she doesn’t spend much time elbows-deep in flour and butter anymore. What she loves about her job now is creating community. “I really have been pleasantly surprised how much enjoyment I get out of the social connections and what comes out of creating a space where people want to be together and connect through food.” Part of her community is the network of female business owners in Ashland who seem to naturally gravitate toward one another and support each other through their many challenges.
Cecilia Ritter: Wild Pear Catering & Restaurant and ACME Café, Salem Cecilia Ritter knew from a young age that she wanted to work in the hospitality industry. “I grew up in a very social home,” she said. “Our mother was an amazing cook and she and my father threw a lot of parties.” The kids got involved in all aspects of these gatherings, from cooking to creating attractive tablescapes to cleaning up. These early experiences helped her develop a love of creating a welcoming environment in which to serve people. Ritter went to college but dropped out when she was offered the opportunity to manage a Salem-area catering company. That, followed by her experience as general manager at a restaurant, became her education. At the age of 24 she left that job and launched Wild Pear Catering. The following year she added a restaurant with help from her sister Jessica. Cecilia started ACME Café with her husband, Chef Jeff James, in 2013. Ritter’s Housemade Foods, which is now operated by her sister and their brother Mike, came to fruition in 2016. Early in her career, Ritter struggled to prove her chops as a cook and small business owner. “I think the old guard
is that men are the legitimate chefs, not women,” she said. “So even being taken seriously when you’re a woman-led business, whether you’re in the kitchen or the front of the house, is hard because it’s such a male-dominated industry. I feel like my sister and I had to work extra hard. We had a lot more to prove because we’re women. We didn’t get instant credibility because we’re women.” They certainly have that credibility now. Their restaurants are considered hot spots in a town that has an up-and-coming food scene. Ritter says she feels very supported by the community she’s served for nearly two decades now. As the well-established kid on the block, she does all she can to provide a leg up to other businesses that are opening or trying to grow—especially those that are owned by women. “We have a lot of friends who run female-owned restaurants,” she said. “We collaborate. We lean on each other and support each other. Women in the industry, we’re still competitive with one another, but we also have a kinship with one another. We’re willing to reach out and support each other and offer help.” | SOPHIA BENNETT
JESSICA RITTER & CECILIA RITTER Photo: CAPI LYNN / Statesman Journal
“Women in the industry, we’re still competitive with one another, but we also have a kinship with one another.” -Cecilia Ritter: Wild Pear Catering & Restaurant and ACME Café, Salem
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Horse Brass Pub, Portland
â&#x20AC;&#x153;ORLA is a valuable resource, especially on the advocacy front. It has an effective PAC and helps us save on costs and establish relationships with supporting businesses.â&#x20AC;?
With strength in members comes a stronger voice for the industry. To learn how being a part of ORLA can help you, contact Membership@OregonRLA.org or call 800.462.0619. 22 - Main Ingredient - Mar / Apr 2018
ORLA Resource: Guidance On Service Charges In Oregon
regon’s restaurants are facing increased costs. Over the past several years, new regulations including minimum wage increases, paid sick leave, healthcare, and restrictive scheduling are all contributing to operational challenges. As a means to adapt to these statewide laws, some restaurants in Oregon have elected to add a service charge to their receipts to defray cost escalations.
In an effort to help our members minimize risk of litigation if they have or are planning to implement a service charge, ORLA has developed a quick one-page guide that has been vetted for legal accuracy by one of the association’s partner law firms. These guidelines should help provide clarity on how and where to disclose the service charge, what information to include when posting the charge, and best practices to accurately represent the service charge to your customers. To download the Guidance on Service Charges in Oregon, visit ORLA’s website at bit.ly/ORLAServiceCharge. | OREGON RESTAURANT & LODGING ASSOCIATION
LIKE PODCASTS? Check out ORLA’s podcast series, Boiled Down. The February 2018 episode discusses changes to Oregon’s pay equity laws. Subscribe to Boiled Down on iTunes or wherever you get your podcasts so new episodes are delivered directly to your device!
OregonRLA.org/BoiledDown OregonRLA.org - 23
AFFORDABLE COVERAGE SOLUTIONS FROM $35 - $90 a MONTH
With the newest ORLA Health Plan offerings, employers can extend a benefit to employees in an effort to reduce turnover and provide access to an affordable solution for healthcare coverage - regardless of size.
ESSENTIAL BASIC PLAN $35/mo. • 100 percent preventive care coverage
ESSENTIAL PLUS PLAN $60/mo.
ESSENTIAL PREMIUM PLAN $90/mo.
• 100 percent preventive care coverage • Discount drug card • Unlimited telemedicine at $30 co-pays • Up to three doctor office visits per year • $200 toward lab work / x-rays
• 100 percent preventive care coverage • Discount drug card • Unlimited telemedicine at $30 co-pays • Up to four doctor office visits per year • $400 toward lab work / x rays • $300 towards dental services
All options are self-insured plans that carry low liabilities for participating ORLA member businesses. Some setup fees may apply.
Get Info and a Quote Now!
Contact ORLA’s endorsed provider, Garth T. Rouse & Associates: GBRouse@profben.com or 800.982.2012
Not a member? Contact ORLA today: Membership@OregonRLA.org or call 800.462.0619 24 - Main Ingredient - Mar / Apr 2018
Manage My Restaurant Five Sweet Tips for Leadership Success
fter four years as president of Cinnabon, Kat Cole has taken on the role of group president for global channels at Focus Brands, which owns Cinnabon, Auntie Anne’s, Carvel, Seattle’s Best Coffee and other popular brands. At the 2015 Human Resources & Risk and Safety Study Group, Cole discussed how to make the most of mistakes and wins.
Ask for help. Get reinforcement from colleagues, suppliers, partner restaurant companies and competitors. That creates advocates among institutions and groups that want to see you be successful, and that you want to see be successful. “Walking a road alone does mean you can probably go faster, but it also means you’re alone.”
Borrow techniques from other industries. Cinnabon borrowed the idea of “hacka-thons” from the tech industry. Put different people in a group they don’t typically work with, give them an assignment or a problem to solve, and give them a compressed period to solve it, she suggests. “Bring in pizza, work 24 hours, and they come up with wacky, crazy ideas.” Cole involves customers and suppliers in such meetings, as well as HR, risk management and other disciplines. “It is cheap, fast and there’s an unintended benefit: In the course of solving the problem, you also get hyperengaged employees, who believe and know they are part of the solution.”
Celebrate failure. When people make small mistakes, celebrate it. An executive’s mistake once cost Cinnabon $50,000 in EBITDA, Cole says. But it was a new business line and a new partnership, so the company highlighted it. Leaders said, “Thank goodness this happened now and not when this was much bigger and it cost us $5 million.” It’s better to fail fast and early when an initiative is new, than later when it’s systemically engaged and driving the business. Helping leaders understand that is very powerful.
Focus on what’s possible. At Cinnabon, Cole targeted those she called “the coalition of the willing.” Instead of trying to convince an entire system to make a leap of faith with meaningful investments and menu changes, she focused on believers. She rewarded franchisees who adopted changes early and readily. “We shined a light on the success that came from that one person in making the change … and it worked. Sometimes just one small win can be the catalyst that can be the driver for massive change.”
Show up. When you roll out something that affects the front line, you or a member of your team should be physically be there to see how it’s being adopted. That means partnering with the operations side of the business and staying close to the customer and the front line employees. Being there will give you an emotional connection and show a sense of urgency to make necessary tweaks. That will likely make whatever you’re implementing more successful. | NATIONAL
RESTAURANT ASSOCIATION, RESTAURANT.ORG/MANAGE-MY-RESTAURANT
OregonRLA.org - 25
DON’T MISS YOUR CHANCE TO JOIN THE NEW ORLA GROUP AND
Get an additional
SAIF WORKERS’ COMP PREMIUMS FOR ORLA MEMBERS* * For ORLA members who meet SAIF’s underwriting requirement. Contact your agent or SAIF at 888.598.5880 to see if you qualify!
ORLA MEMBERS: Contact your agent and ask for an ORLA Group quote, or contact SAIF directly at 888.598.5880. EXISTING SAIF CUSTOMERS: Ask your agent or contact SAIF directly at 888.598.5880 for an ORLA Group quote. NOT A MEMBER? Contact ORLA at Membership@OregonRLA.org or call 800.462.0619.
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Information from around the industry
Free Registration for the Food Show The Northwest Food Show is back in Portland (for good) April 22-23 at the Portland Expo Center. This year’s event heats up with celebrity Chef Rick Bayless and local James Beard award-winning chefs, Andy Ricker of Pok Pok and Greg and Gabrielle Denton from Ox on the ticket. From seminars that cover trends and best business practices to updates on new policies facing the industry, attendees will have plenty of opportunities to learn and network. Registration is free online through April 21. For detailed show and exhibitor information including registration visit: NWFoodShow.com.
Retirement Savings Plan Deadline The deadline to register for OregonSaves for the second group of employers (with 50-99 employees) is May 15, 2018. Employers received their first notice about the program in January providing a unique access code to complete the registration process online. If you didn’t receive the notice or if you have questions, contact Client Services at 844.661.1256 or ClientServices@oregonsaves.com. Visit OregonSaves.com for more information.
Membership Dues Increase ORLA’s Board of Directors passed a vote in September to increase annual membership dues five percent across all segments effective January 1, 2018. Because of members like you, we can continue the important work to protect your business interests and develop innovative partnerships that leverage buying power to save you money.
WELCOME | ORLA would like to welcome these new members from December 2017 and January 2018 • ALICE-App, Tarzana CA
• Dickey’s Barbecue Pit, Springfield
• Kentucky Fried Chicken, Salem
• Stewart’s 58 Drive-In, Oakridge
• Ashland Creek Inn, Ashland
• Don Pancho Mexican Foods, Salem
• Little Caesar’s Pizza, Medford
• Togo’s Eatery, Beaverton
• The Ashley Inn of Tillamook
• El Tapatio, Ashland
• Mad Hanna, Portland
• Turnaround Café, Turner
• The Black Sheep, Ashland
• Elizabeth Street Inn, Newport
• Pappy’s Pizzeria, Redmond
• Twisted Thai LLC, Portland
• Bamboo Sushi, Portland
• Exit 290, LLC, Tualatin
• Portland Cider Company, Clackamas
• United Insurance Agencies, Eugene
• Beaulaurier Enterprises, Inc., Albany
• Fernwwood Guest House, Corvallis
• Portland’s White House, Portland
• VersiPOS, Clackamas
• Bluevine Studio LLC, Portland
• Fleur De Lis Bakery & Café, Portland
• The Vista Pub, Brookings
• The Bomber Restaurant, Milwaukie
• GoodLife Brewing, Bend
• Quality Inn Downtown Convention Center, Portland
• BPH2O Inc., Portland
• Green Springs Inn, Ashland
• San Dune Inn, Manzanita
• Wheeler on the Bay Lodge & Marina, Wheeler
• Burrito Boy, Eugene
• Hilton Garden Inn, Corvallis
• Sassy’s Bar & Grill, Portland
• Wilson Heirgood Associates, Eugene
• Sea Breeze, Seaside
• Ye Olde Pub, Troutdale
• Canopy Portland Pearl District, Portland • Holiday Inn Express on the River, Corvallis • Celilo Restaurant and Bar, Hood River
• Solstice Wood Fire Café and Bar, Hood River
• Cheese Bar, Portland
• Hotel Del Rogue, Grants Pass
• Clatskanie River Inn, Clatskanie
• Industry, Tualatin
• Columbia River Yacht Club, Portland
• Jam on Hawthorne, Portland
• Coos Bend-North Bend Visitor & Convention Bureau
• Jem 100 Ice Cream, Newberg • Joy Teriyaki, Portland
Give us a call or email to discuss membership or sign up online now!
• The Delta Bar, Eugene
• The Keg Tavern, Eugene
800.462.0619 | Membership@OregonRLA.org
NOT YET AN ORLA MEMBER?
OregonRLA.org - 27
Big thanks to our sponsors and supporters for making this program possible!
JOIN IN! EXPERIENCE HOW PROSTART CHANGES LIVES.
Salem Convention Center
ATTEND the annual invitational with both management and culinary competitions and experience students in action!
VOLUNTEER to spend a few hours supporting our industryâ&#x20AC;&#x2122;s stars of tomorrow.
JUDGE culinary and management skills and provide constructive feedback.
MENTOR your local high school students and lend a hand. DONATE to the Oregon ProStart program and support our future culinary stars. CONTACT Wendy Popkin, executive director, ORLA Education Foundation to learn how you can make a difference. 503.682.4422 | WPopkin@OregonRLA.org
Sponsors and Supporters:
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HOW CAN WE SERVE YOU?
ORLA ENDORSED SERVICE PROVIDERS: Vetted and Board Approved!
Membership in ORLA means being a part of the only organization in the state devoted to protecting and promoting the interests of the hospitality industry. Contact us for questions; let us know what issues are affecting your business and how we can help. We have your back!
Your association is dedicated to helping members operate with greater ease, efficiency and savings. Member participants save millions of dollars each year by using ORLA’s Endorsed Service Providers. For more information, visit OregonRLA.org/ESP
HEALTHCARE COVERAGE ORLA’s Health Plan
provides members with affordable healthcare coverage plans from $35-$90 a month per employee (set up fees may apply). The plans meet essential preventive care requirements and all options are self-insured plans that carry low liabilities for participating ORLA member businesses. OregonRLA.org/healthplan
MEMBERSHIP REPRESENTATIVE CONTACTS:
STEVEN SCARDINA Regional Representative 503.718.1495 SScardina@OregonRLA.org JOEL POMERANTZ Regional Representative 541.517.3791 JPomerantz@OregonRLA.org
CREDIT CARD PROCESSING
SEX TRAFFICKING RECOGNITION AND RESPONSE TRAINING
PROPERTY & LIABILITY INSURANCE
OFFICE PRODUCTS & SERVICES
KIM LEIGHTY Regional Representative 503.510.9036 KLeighty@OregonRLA.org MARLA McCOLLY Director of Business Development 503.428.8694 MMcColly@OregonRLA.org GOVERNMENT AFFAIRS CONTACTS:
WORKERS’ COMP INSURANCE
ORLA’S HOSPITALITY HUB
Visit OregonRLA.org/Savings to view additional member-exclusive offers from allied members aimed at improving your bottom line.
MEMBER-TO-MEMBER EXCLUSIVE OFFERS
JASON BRANDT President & CEO 503.302.5060 JBrandt@OregonRLA.org GREG ASTLEY Director of Government Affairs 503.851.1330 Astley@OregonRLA.org GLENDA HAMSTREET Executive Coordinator Government Affairs 971.224.1509 GHamstreet@OregonRLA.org OregonRLA.org - 29
Help your managers protect against foodborne illness outbreaks. ORLA's ServSafe Manager Certification course meets the “Demonstration of Knowledge” and “Person in Charge” requirements of the Oregon Food Code.
View Class Schedule and Register Online
MANAGER CERTIFICATION COURSE
Give your business, your brand and your customers the best protection possible.
May / June 2018 edition sales end March 26.
Put your message in the. hands of the right people. Contact Maggie Pate • 541-968-3544 • firstname.lastname@example.org 30 - Main Ingredient - Mar / Apr 2018
Mt. Angel Publishing, Inc.
for State-Mandated Certifications
ALCOHOL FOOD SERVER HANDLER – OregonAlcoholServer.com
ONLY $18 • • • • •
Stop and start anytime on same device OLCC approved, valid 5 years statewide Resources to help guide you Take the training on your computer or tablet Just $18 for the course
ONLY $9 • Stop and start anytime • Valid for 3 years statewide • Print your card from your computer • Just $9 for the course and test • Pay when you pass
The only training that directly supports our industry!
ENTER TO WIN AN OVERNIGHT GETAWAY!
Enter to win a one-night stay at Columbia Gorge Hotel & Spa! Go online to OregonAlcoholServer.com or OregonFoodhandler.com and click the “Enter to Win” link to complete the entry form for the Getaway promotion by June 25, 2018. One winner will be selected randomly on 6/26/18 and will be notified by email. The winner will enjoy an overnight stay at the beautiful Columbia Gorge Hotel & Spa in Hood River, Oregon. Certificate is valid Sunday-Thursday, through January 31, 2019. Based on availability; not valid on holidays or for online reservations (no cash value). No purchase or consideration is necessary in order to qualify for the Getaway promotion. One entry per person; valid email address required. Must be 18 years or older; public sector employees are not eligible.
OregonAlcoholServer.com | OregonFoodHandler.com Tear out this sheet and post for your employees.
OregonRLA.org - 31
Your restaurant is unique. Your coverage should be, too. As the #1
preferred business Insurer,* Liberty Mutual Insurance listens
carefully to your needs and helps ensure you’re covered for them. For over 30 years, we’ve partnered with the Oregon Restaurant & Lodging Association (ORLA) to offer industryspecific programs for restaurants. Plus, we offer an exclusive Property, Auto, and Liability Safety Group Dividend Program to qualifying members of ORLA.** To learn more, talk to your independent agent/broker or visit LibertyMutualGroup.com/Business.
*Based on 2016 survey of business insurance buyers on preference of national carriers sold via independent agents. **Dividend evaluation occurs annually; dividends are not guaranteed. © 2017 Liberty Mutual Insurance. Insurance underwritten by Liberty Mutual Insurance Co., Boston, MA, or its affiliates or subsidiaries.
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