Restaurant & Lodging - Summer 2020

SUMMER 2020

SERVING IN UNCERTAIN TIMES Oregon Hospitality Businesses Navigate the New Normal Relief & Representation Helping the Industry Help Others

Navigating to Recovery 2020 BUYER'S GUIDE

LAURA ANDERSON, LOCAL OCEAN SEAFOODS, NEWPORT PHOTO CREDIT: LOCAL OCEAN SEAFOODS

OregonRLA.ORG 1

ng Food Waste

and Central Grand Central Bakery Grand Central kery Reducing Food Waste

Reducing Food Waste

Bakery

Grand Central Bakery opened in Portland in 1993 and has been environmentally conscious from the start. A certified B entralCorporation, Bakery opened in Portland in 1993 and they have a green mission statement andhas a long Grand Central Bakery opened in Portland in 1993 and has been conscious fromstart. the start.

A certified B B history of environmentally operating efficiently andthe buying locally minimize vironmentally conscious from Ato certified Corporation, they have a green mission statement and a long environmental impacts.

tion, theyhistory have greenefficiently mission statement a long of a operating and buying locally and to minimize environmental With Portland State University and the Over the past efficiently year and a half,impacts. they’veand createdbuying f operating locally to minimize Department of Environmental Quality, Grand a new green team to explore questions mental impacts.

WithBakery Portland State University and the the waste past year and a half, took a comprehensive look at relatedOver to food reduction andthey’ve designcreated Central a new greenthat team to explore questions systems to ensure reducing waste is

to food waste reduction and design alwaysrelated a top priority.

of Environmental Quality, Grand whatDepartment they were throwing away by sorting and

Central comprehensive look at weighing it. Bakery They’vetook alsoaasked their waste

what were throwing by systems to ensurecreated that reducing wasteWith is Portland State University theand year and a half, they’ve hauler to they provide weights of away whatand thesorting hauler

Grand Central Bakery’s commissary kitchen

it. They’ve also asked their always a top priority. picksweighing up, so can be fully aware of waste the Grand Department ofthey Environmental Quality, team toportion-sizes explore questions ingredients for retail locations hauler provide weightsand of what the hauler amount of to waste, compost recycling the

Grand Central Bakery’s commissary kitchen comprehensive d wastethat reduction anduse design track what they so they don’t over Central Bakery picks up, took so theya can be fully aware of the look at bakery generates. They found that the food portion-sizes ingredients for retail locations

amount of waste, compost and recycling the order. Staff diligently monitor food waste what they throwing away and nsure that reducing waste wastewere reduction systems they haveby putsorting into that track what theyis use so they don’t over

and make changes, like shredding leftover

bakery generates. They found that the food

place are working extremely well, with little Staff diligently monitor food waste it. They’ve asked their priority.cheeseorder. reductionalso systems they have putwaste into that cannot to be sliced for use in weighingwaste

al

room for improvement. What food they can’t and make changes, like shredding leftover are working extremely well, with little other recipes or using the ends of bread to hauler to place provide weights ofcomposted what the repurpose or donate is either or hauler cheese that cannot to be sliced for use in room for improvement.

What food they can’t make bread pudding. To ensure a culture of Bakery’s commissary kitchen other recipes or using the ends of bread to sentso to farmers to feed picks up, they or can belivestock. oforthe repurpose donate isfully eitheraware composted food waste prevention, Grand Central Bakery make bread pudding. To ensure a culture of

ingredients for retail locations

amount of waste, compost and recycling incorporates these practicesGrand into orientation food waste prevention, Central Bakery Being a leader in food waste reduction is a

the at theyfor use so they don’t over fitafor Grand Central Bakery.

Theirthe newincorporates hires and offers training and Being leader in food waste reduction is a food theseongoing practices into orientation bakerynatural generates.

They found that Fremont location earned Sustainability At support to ensure that everyone is engaged natural fit for Grand Central Bakery. Their for new hires and offers ongoing training and ligently monitor food waste waste reduction systems have gold certification; thethey highest levelAtput into and supports efforts.

Fremont location earned Sustainability supportthese to ensure that everyone is engaged Work’s anges, like shredding leftover gold certification; highest level through this City ofthe Portland and supports these efforts. place awarded areWork’s working extremely well,program. with little awarded through this City of Portland program. cannot to be sliced for use in room for improvement. What food they can’t or using the ends of bread to Learn you can waste repurpose orhow donate isprevent eitherfood composted or Learn how you can prevent food waste FoodWasteStopsWithMe.org pudding. To ensure a culture of sent to farmers to feed livestock.

FoodWasteStopsWithMe.org Food Waste Stops with Me is a collaboration between revention, Grand Central Bakery Metro, the Waste Oregon Restaurant &a Lodging Association, Food Stops with Me is collaboration between

these practices into orientation

and offers ongoing training and

sent to farmers to feed livestock.

the Oregon Department of Environmental Metro, the Oregon Restaurant & LodgingQuality, Association,

Being a leader inand food waste reduction theas Oregon Department of Environmental Quality, as well city county governments to help foodis a as well as city and county governments to help food service businesses reduce food waste.

service businesses reduce foodBakery. waste. natural fit for Grand Central Their

2 Oregon Restaurant & Lodging Association | SUMMER 2020Fremont location earned Sustainability At nsure that everyone is engaged

OregonRLA.ORG 3

B E S A F E A N D T E E I T U P F O R O R L A PA C!

MONDAY, JULY 27, 2020 Reserved Tee Times Starting at 7:45am • Langdon Farms Golf Club, Aurora

REGISTER YOUR FOURSOME TODAY FOR $500 Contactless Check-In & Play • Customized Tee Times To-Go Lunches & Beverages • Surprise Prizes on the Course PRESENTING SPONSOR:

ORLAPAC NEEDS YOU!

All proceeds directly support ORLAPAC’s mission to advocate for favorable business legislation. Participation benefits Oregon hospitality and is vital to the strength of our political action committee and the survival of our industry.

DR I V I NG R A NGE SPON SOR:

BE V E R AGE CA RT SPON SOR:

HOL E I N ON E SPON SOR:

HOL E SPON SOR S: BARGREEN ELLINGSON

HR ANNIE CONSULTING

BELFOR PROPERTY RESTORATION

LAPORTE & ASSOCIATES, INC. MY ACCOUNTING TEAM

FOURNIER GROUP INDEPENDENT RESTAURANT CONCEPTS

SPONSORSHIP OPPORTUNITIES:

Marla McColly, MMcColly@OregonRLA.org EVENT AND REGISTRATION:

Jennifer Starr, JStarr@OregonRLA.org

4

Oregon Restaurant & Lodging Association | SUMMER 2020

OregonRLA.org

20

Laura Anderson, Local Ocean Seafoods

ABOUT

PHOTO CREDIT: LOCAL OCEAN SEAFOODS

Restaurant & Lodging is published four times a year by Oregon Restaurant & Lodging Association (ORLA), 8565 SW Salish Lane, Suite 120, Wilsonville, Oregon, 97070, 503.682.4422, 800.462.0619.

To learn more about ORLA log on to OregonRLA.org.

PUBLISHER JASON BRANDT / PRESIDENT & CEO

JBrandt@OregonRLA.org LORI LITTLE / EDITOR

LLittle@OregonRLA.org HEIDI JANKE / DESIGN

HJanke@OregonRLA.org

MEMBERSHIP

To become a member of the Oregon Restaurant & Lodging Association, please contact Jennifer Starr at JStarr@OregonRLA.org or 503.682.4422.

ADVERTISING

Please support the advertisers herein; they have made this publication possible. For information on advertising opportunities, please contact ORLA: Marla McColly Director of Business Development at 503.428.8694 or MMcColly@OregonRLA.org

SUBSCRIPTIONS

To update your digital and print subscriptions to this publication and all ORLA communications visit OregonRLA.org.

2019-20 ORLA BOARD OF DIRECTORS

Dani Rosendahl, Chair, The Pit Stop Sports Bar & BBQ Grill Masudur Khan, Vice Chair, Seaside Lodging LLC Zach Poole, Secretary, Pig ‘N Pancake John Barofsky, Treasurer, La Perla and Beppe & Gianni’s Trattoria Buggsi Patel, Immediate Past Chair, BHG Hotels Chris Bebo, Provenance Hotels Richard Boyles, Mereté Hotel Management Don Crowe, Bandon Dunes Golf Resort Mike Daley, Pollin Hotels ​Emma Dye, Crisp Treva Gambs, Gamberetti's Italian Restaurant Jim Hall, Independent Restaurant Concepts (IRC) ​Vickie Irish, Shari's Restaurant Group Steven Johnson, Vip's Industries ​Eli Katkin, Brickroom​ Matt Lowe, Jordan Ramis Attorneys at Law ​Bobbie McDonald, Sysco Shannon McMenamin, McMenamins Patrick Nofield, Escape Lodging Company Tom O’Shea, Sunriver Resort Harish Patel, Hampton Inn - Pendleton Komal (Tina) Patel - Ex Officio Board Member, ALKO Hotels Katie Poppe, Blue Star Donuts ​Randy Xavier, US Foods

SUMMER 2020 Relief and Recovery SPECIAL SECTION 26 Buyer's Guide

Product and Resource Guide COVER STORY 20 Serving in Uncertain Times

Oregon Hospitality Businesses

Navigate the New Normal IN EVERY ISSUE 7 From the CEO

ORLA Outcomes at Your

Time of Need 43

Lodging Performance Report Hotel Benchmark Data

43 New Members Welcome!

46

What Your Peers Are Saying Meet Some Oregon Restaurant & Lodging Association Members

48

News Briefs Industry Happenings

50

Cost-Saving Programs Member-Exclusive Benefits

51

Looking Ahead ORLA Three-Month Calendar

ADVOCACY 8 Advocacy Update

ORLA Priorities for the Special

Session, Local Measures Dropped 10

Relief & Representation ORLA Fully Engaged in Advocating for the Restaurant and Lodging Industry

OREGON HOSPITALITY FOUNDATION 12 Helping the Industry Help Others

Oregon Hospitality Foundation Awards

Funds to Support Restaurants’

Charitable Work INDUSTRY CHAMPIONS 15 Embracing Unconventional Hospitality

ORLA Champions Take Their Passion

for Service and Tackle New Projects

SOLUTIONS 18 Liquor, CBD Laws Lighten

OLCC Provides Some Leniency to Ease

Challenges of Licensees 38

Navigating to Recovery Re-routing Your Course with Business-Saving Strategies

41

It’s Your Business Workplace Safety and the New Normal

OregonRLA.ORG 5

Ask your agent for an ORLA Group quote.

The ORLA Group now getting an additional SAIF WORKERS’ COMP PREMIUMS ORLA members who meet the group eligibility requirements can receive an additional 14% discount with SAIF in the ORLA group plan.

THIS IS THE LARGEST DISCOUNT AVAILABLE FOR OREGON’S HOTELS AND RESTAURANTS! ORLA MEMBERS: Contact your agent and ask for an ORLA Group quote, or contact SAIF directly at 888.598.5880.

6

EXISTING SAIF CUSTOMERS: Ask your agent or contact SAIF directly at 888.598.5880 for an ORLA Group quote.

Oregon Restaurant & Lodging Association | SUMMEROregonRLA.org/SAIF 2020

FROM THE CEO ORLA Outcomes at Your Time of Need

O

ur worlds have been turned upside down these past few months and we hope you have seen firsthand the deliberate approach we have taken at ORLA to serve you.

At the time of this writing, most of Oregon has opened under Phase One guidelines per Oregon’s Health Authority and many have been approved for Phase Two. Thankfully here in Oregon, restaurants and bars are included in phase one. Lodging establishments were never closed statewide but have endured a blow due to reduced demand and some additional restrictions enacted by a handful of local governments.

We expect to continue seeing historic demand for ORLA services and support as restaurant and lodging operations continue to open up. Our hope is ORLA will be able to continue differentiating itself as a crucial business partner for you in the year ahead.

The following ORLA outcomes help demonstrate why it is so important for our industry to stick together, especially in times of crisis. I want to thank our team members on ORLA’s professional staff and our leadership on the Board of Directors for helping steer the ship at your time of need. We share these results so you can see firsthand the value of our collective work as an industry: • Launching our ORLA Commitment to Safety checklists and collateral for both restaurant and lodging operators. Window decals and flyers are available to members to showcase your commitment to ‘best in class’ operational standards for both customers and employees.

• Successfully removing requirements to have you track the movements of your customers.

• Coordinating partnerships between lodging operations and local governments to prevent any efforts to commandeer your private property for public health emergency shelter needs.

• Creating Oregon2Go.com to amplify your takeout and delivery options.

• Successfully advocating for Oregon scheduling law flexibility.

• Negotiating deferred payment plans for highway signage and the Corporate Activity Tax so you can keep as much cash on hand as possible.

• Eliminating capacity limitations for dining rooms based on a percentage of total occupancy.

• Partnering with OLCC to suspend liquor liability insurance coverage and license fees.

• Hosting over 20 virtual town halls across the state to share the latest industry intelligence and answer your questions.

• Expanding the Oregon Hospitality Foundation with a focus on hospitality relief funds.

• Aggregating information to help you navigate our reality at OregonRLA.org.

• And representing the interests of our industry through service on the Governor’s Economic Advisory Council and associated subcommittees.

Belonging and participating in your statewide association makes a difference. We look forward to building upon the outcomes we have achieved to assist as many Oregon hospitality businesses as possible survive the dramatic impact the health crisis has had on our economy. Please continue utilizing your Regional Representatives who are here to help as your business partners.

We can’t wait to see our industry ramped back up to its full potential as your operation serves up the best of Oregon hospitality.  JASON BRANDT, PRESIDENT & CEO, ORLA Jason Brandt serves as the President & CEO of the Oregon Restaurant & Lodging Association. He can be reached via email at JBrandt@oregonrla.org.

HOW CAN WE SERVE YOU?

Contact us for questions; let us know what issues are affecting your business and how we can help.

MEMBERSHIP CONTACTS: STEVEN SCARDINA

Regional Representative 503.718.1495 SScardina@OregonRLA.org TERRY HOPKINS

Regional Representative 541.441.2219 THopkins@OregonRLA.org GREG STANERUCK

Regional Representative 503.858.0086 GStaneruck@OregonRLA.org MARLA McCOLLY

Director of Business Development 503.428.8694 MMcColly@OregonRLA.org GOVERNMENT AFFAIRS CONTACTS: JASON BRANDT

President & CEO 503.302.5060 JBrandt@OregonRLA.org GREG ASTLEY

Director of Government Affairs 503.851.1330 Astley@OregonRLA.org NICOLE PETERSON

Government Affairs Coordinator 503.320.9823 NPeterson@OregonRLA.org GLENDA HAMSTREET

Executive Coordinator Government Affairs 971.224.1509 GHamstreet@OregonRLA.org OREGON RESTAURANT & LODGING ASSOCIATION OFFICE:

​​503.682.4422 | 800.462.0619

OregonRLA.ORG 7

ADVOCACY UPDATE ORLA Priorities for the Special Session, Local Measures Dropped

2020 Special Session At the time of this writing, the Oregon Restaurant & Lodging Association is preparing for the Oregon Legislature’s 2020 Special Session. Below are the priorities ORLA has outlined which are intended to protect hospitality businesses and their employees as well as help our industry recover from the current economic and health crisis.

Liability Protection for Operators As we reopen and customers begin to visit and patronize our businesses, operators need protection from litigious individuals who are looking to take advantage of the current health crisis by fraudulently suing.

Protect the Lodging Tax Disbursement ORLA supports current laws protecting lodging tax dollars going to tourism promotion and tax credits encouraging film and video attraction to Oregon. ORLA believes in protecting the dedicated tourism funds to ensure they continue to be allocated to tourism promotion at the state and local levels. As we recover from the COVID-19 crisis, this effort will benefit all retail businesses and local economies throughout our state.

Allow To-Go Cocktails At least 17 states, including Washington state, now allow to-go cocktails. For restaurants constrained to limited occupancy or takeout and delivery options, the opportunity to sell mixed drinks with food could mean the difference between making it until the economy recovers or having to close their doors.

Hospitality Relief Fund Launch a multi-faceted recovery initiative with expanded emergency grants to broaden access for time-sensitive grants originally made available through Oregon’s Rapid Response Team in the Office of Workforce Investments.

• Expand access to grants for thousands of hospitality businesses across Oregon: - Utilize leadership and administration available through Business Oregon.

- Identify $75 million in additional grant funds beyond Rapid Response Team efforts to assist as many as 7,500 hospitality business locations at an average grant award of $10,000 per location.

Delay Implementation of Minimum Wage Increase Oregon’s minimum wage ranges from $11 an hour to $12.50 – and is one of the highest mandated minimum wages in the country, 8

Oregon Restaurant & Lodging Association | SUMMER 2020

with only six other states near or slightly higher. ORLA, along with others in the business community, is asking for an 18-month pause on the minimum wage increase to allow employers time to recover from being shut down and to be able to utilize PPP funds, based on 2019 wages, to help fully bring employees back from layoffs.

COVID-19 Crisis Forces Some Local Measures Off May Ballot All around Oregon, local government officials have had to change course on what they’re asking voters for now that the COVID-19 pandemic has greatly damaged the economy. At least two measures that were slated for the May ballot were withdrawn due to the COVID-19 crisis.

The City of Madras, which was considering a sales tax of five percent on food and beverages, decided to pull the measure from the ballot. City officials said they plan to revisit the idea once the economy is in a stronger position. The City of Bend also withdrew its proposed $190 million transportation bond measure from the May ballot, for much of the same COVID-19-related reasons.

ORLA continues to closely monitor local government activity and state measures with potential impacts on Oregon’s hospitality industry. If you know of local activity in your region that could affect the hospitality industry, please let us know and email Astley@OregonRLA.org.

ORLAPAC Pivots Fundraising Efforts ORLA's One Big Night is typically our largest event during the year that raises funds for the Political Action Committee (ORLAPAC).

Support of the event helps strengthen advocacy for public policies that sustain our industry and educate elected officials about the issues and challenges we face. However, this year, directives from local, state and national government officials banning large gatherings through September led us to the difficult decision to re-think our event and focus on what’s most important–the safety and recovery of our industry. To those who already pledged support for this year's One Big Night, we say thank you, and we are keeping you foremost in our thoughts as we pivot and attempt to come up with a new plan.

At this time, we still hope to hold the ORLA Open as a PAC fundraiser, “Tee it Up for the PAC” is scheduled for July 27 at Langdon Farms Golf Club in Aurora. Additionally, our Chair’s Getaway is still set for November with a chef ’s dinner and overnight package to help raise funds for the PAC. Now more than ever we need to help elect legislators who understand the needs of the hospitality industry. We also understand how difficult it is for many of you right now and we respect your focus on the business and your employees. In the coming months, ORLA staff and volunteer leaders will be reaching out individually to members asking for help and contributions to ORLAPAC for this election cycle. We appreciate each and every donation and know that we’ll continue to work hard on your behalf.  GREG ASTLEY, OREGON RESTAURANT & LODGING ASSOCIATION OregonRLA.ORG 9

RELIEF & REPRESENTATION ORLA Fully Engaged in Advocating for the Restaurant and Lodging Industry

P

eople in hospitality are used to fighting the good fight to build our businesses and grow opportunity in our industry. What we are not used to doing is fighting just to even exist at all. In a world where how we used to interact with our communities is no longer considered healthy or safe, how do we adapt to save the institutions our guests love? How is it that the places our customers have relied on to help escape the stresses of everyday are now being threatened with extinction at the time people may need them the most?

It’s simple. Our industry needs help. We need our governments—whether local, state, or federal—to step up and acknowledge the value we bring to the table. We are the makers who create more vibrant spaces to enjoy. We are the employers of single moms, artists, immigrants, high school students, people who have made entire careers giving their all for the love of hospitality and crafting special experiences. These are essential people, and essential businesses.

They must be saved.

In case you weren’t aware, the Oregon Restaurant & Lodging Association (ORLA) is knee-deep in the fight. Here’s a sample of what ORLA has been working hard for, and what we relief has been achieved so far as an industry: • Commercial rent relief and flexibility for commercial mortgage backed securities are absolutely critical to survival. On April 1, 2020, Governor Kate Brown issued a 90-day moratorium on commercial evictions with her Executive Order 20-13.

We expect to pursue additional action in a special session.

SPONSORS: • While ORLA and other industries asked for a delay of the Corporate Activities Tax, the Governor refused to move. However, she did direct the Department of Revenue to ensure no penalties would be assessed for underestimated payments or for not making a quarterly payment if businesses

10

don’t have the financial ability to make the estimated payment. DOR has also raised the threshold for making estimated tax payments from $5,000 of annual tax liability to $10,000 of annual tax liability for the first year of the tax.

• We asked for immediate relief from penalties associated with Oregon’s statewide scheduling law. BOLI Commissioner Val Hoyle invoked the exemption for predictive scheduling as Governor Kate Brown issued her emergency order due to the COVID-19 pandemic. Employers now simply need to show a good faith effort in communicating with employees as soon as possible the scheduling challenges they are facing.

• ORLA has been in constant contact with the Oregon Liquor Control Commission (OLCC), working to loosen as many rules as possible to help our industry keep its lights on. OLCC has relaxed rules on suspension of Liquor Liability Insurance, deferred liquor license fees, and allowed returns of unused product. ORLA looks forward to the special session, where we will be fighting tooth and nail to create legislative change to allow cocktails-togo, one of the few ways our industry can pivot to help save jobs and keep moving in the new economy.

• We will be asking for an Oregon Hospitality Recovery Program, with considerations such as grants, unemployment insurance rates, business interruption insurance, no interest loans, and expansion of the Work Share program to save hospitality jobs. See the Advocacy Update (page 8) for details.

This is a long-term fight that will need long-term solutions. We hope you consider adding your voice to our efforts. Visit OregonRLA.org/hospitalityaction to learn more about how to get involved.

Oregon Restaurant & Lodging Association | SUMMER 2020

Economic Impact Data Related to COVID-19 Oregon hospitality is an economic engine – both in the financial benefits we bring and the vast number of Oregonians we employ.

In a previous study for Travel Oregon, Oregon was bringing in $12.3 billion in visitor spending in 2018 and generated $539 million in state and local tax revenue.

In the beginning of March 2020, there were 157,000 restaurant jobs and 24,500 accommodation workers in Oregon.

What difference a few weeks can make.

According to the Oregon Employment Department, food services and accommodation was hit first and hit hard.

Thousands of Oregon hospitality jobs have been shed; as of April 11th, nearly 47,700 restaurant and lodging workers had filed initial claims since March 15th. For the week ending March 21st, over 50 percent of unemployment initial claims were in the hospitality industry. By early April, these workers made up almost one-third of all processed claims in the initial three weeks of the crisis in Oregon.

According to a study from the American Hotel & Lodging Association / Oxford Economics, a projected 13,363 direct hotel jobs have been lost. On the restaurant side, the National Restaurant Association estimates 127,000 people have been laid off. These numbers for certain have changed since the time of this writing.

Data from a more recent survey by Travel Oregon shows that half of all tourism-related businesses saw revenue decline 90 percent in April. Their survey also reveals the way our industry can’t go “remote;” about 33 percent of all jobs in all Oregon industries can be done virtually. Only seven percent of lodging jobs and six percent of restaurant jobs can be done remotely. The impact of COVID-19 cannot be overstated on the hospitality industry – an industry that survives and thrives on personal interaction with guests.

CAT Final Rules and Guidance The Corporate Activity Tax, which applies to all forms of businesses with more than $1 million in Oregon commercial activity annually, is applicable to tax years beginning January 1, 2020. The Department of Revenue issued their first set of final rules for the Corporate Activity Tax, with the second and final set being issued in June 2020. The first set of rules included topics such as unitary groups, cost input calculations, and how estimated payments work. The Department of Revenue has declined to issue guidance on how operators can include the CAT on receipts.

Oregon Department of Revenue (DOR) has also announced that federal assistance to businesses under the CARES Act will not be considered commercial activity and thus is not subject to the CAT, including the Paycheck Projection Program and Economic Injury Disaster Loan grants. The Department

has also explained that no penalties will be assessed for underestimated payments or for not making a quarterly payment if businesses don’t have the financial ability to make the estimated payment. Businesses must document their efforts to comply, including how COVID-19 has impacted their business.

DOR has also raised the threshold for making estimated tax payments from $5,000 of annual tax liability to $10,000 of annual tax liability for the first year of the tax. For the latest updates, visit DOR’s website at Oregon.gov/dor.

Local Restaurant and Lodging Leadership Groups Sharpen Focus Both the Portland Kitchen Cabinet and PDX Lodging Alliance have moved into the new world of virtual calls. Almost overnight, the world suddenly changed around us. The lodging industry has now shifted into survival mode. As the future of long-distance leisure travel is unclear, we are pivoting to ensure

guest and employee safety while still providing a memorable personal experience. Now more than ever, the PDX Lodging Alliance serves as a way to share the latest intelligence and best practices as we find ourselves with new questions and changing dynamics every day.

With recovery as the singular focus, Portland Kitchen Cabinet has been hosting roundtables with notable guests including Senator Ron Wyden, Mayor Ted Wheeler, and Prosper Portland Executive Director Kimberly Branam. The virtual roundtables have been centered on educating local leaders on the incredible struggle the restaurant industry is facing, with old models of operation in jeopardy and nearly impossible pivots to be made. If you are a Portland restaurant or bar owner concerned about what the future holds, please join us – email Nicole Peterson at NPeterson@oregonrla.org to learn more.  NICOLE PETERSON, OREGON RESTAURANT & LODGING ASSOCIATION

Thank You! ORLAPAC Thanks these partners for thier ongoing support

in strengthening advocacy for Oregon’s hospitality industry.

Supporters: Anheuser-Busch, Bandon Dunes Golf Resort, Pacific Seafood Contributor: Portland Trail Blazers

OregonRLA.ORG 11

HELPING THE INDUSTRY HELP OTHERS Oregon Hospitality Foundation Awards Funds to Support Restaurants’ Charitable Work

“I

nnovation is the ability to see change as an opportunity, not a threat” - Steve Jobs

food insecurity. I noticed how many restaurants were rising to meet those needs by offering meals–many of which were funded from their own dwindling cash reserves.

Simultaneously, I became aware of a virtual benefit for theaters. It was hosted and streamed online by filmmakers from PHOENIX OREGON and I participated. I fell in love with the film’s premise, its encouraging message, and the portrayal of one of the movie’s central characters, a chef, who epitomized the entrepreneurial and passionate nature of many restaurateurs.

(If you have not seen it yet, I highly recommend: PhoenixOregonMovie.com).

Restaurants are selling groceries, hotels and airlines are relaxing cancellation policies, breweries and distillers are making home deliveries, and most everybody has become proficient with unmuting/muting themselves for Zoom meetings.

As our partners have sought to quickly adjust to shifting conditions with innovative solutions, so has your foundation. With the March 16 ban on indoor dining and large party gatherings, the ensuing stay at home order, and the sudden and staggering layoffs that followed, we realized that our role as Oregon hospitality industry’s nonprofit could also evolve.

TAKEOUT & A MOVIE

A Benefit for Restaurants Serving Meals to Our Frontline Heroes and to Those with Food Insecurity

NOW THROUGH MAY 17

Join in the camaraderie of watching the film ‘Phoenix, Oregon’ while at home, followed by a recorded Q&A with the filmmakers. Your participation will help support restaurants feeding frontline workers and those experiencing food insecurity. It’s easy to join in and help out!

• Purchase your household’s virtual ticket for $6.50 at PhoenixOregonMovie.com/takeout and see instructions for streaming anytime through May 17.

• Invite your friends and family to join you and watch virtually—together!

• Get takeout from your favorite local restaurant to enjoy with the movie and share photos on social media using #TakeoutAndAMovie, #HospitalityHelpFund

“To put it simply — and, yes, gratefully — ‘Phoenix, Oregon’ is the sort of movie a lot of us need right now.”

Expanded Purpose and Creating Opportunities We felt that seeking grants and collaborating with philanthropic donors could potentially enable us to offer financial relief and direct technical support to our partners. Before we could proceed with these strategies, we had to legally expand our purpose to include charitable support. On March 31st, the foundation’s Board of Directors met to approve an additional philanthropic focus to our mission and expanded our Articles of Incorporation filed with Oregon’s Secretary of State.

- Variety

‘PHOENIX, OREGON’

A comedy of midlife reinvention and the redeeming power of friendship. Defying midlife haze, two friends, a graphic novelist and a chef, seize an unlikely opportunity to reinvent their lives, quitting their jobs to restore an old bowling alley and serve the “world’s greatest pizza.”

Takeout & A Movie proceeds benefit the Hospitality Help Fund, a relief effort organized by the Oregon Hospitality Foundation. Learn more at OregonHospitalityFoundation.org

PRESENTED BY:

SPONSORED BY:

OREGONLIVE

A New Name In the same meeting, the board approved a new name for ORLA’s Education Foundation which would better reflect the diversity of partnerships that our workforce, educational, and now philanthropic projects include. Meet the Oregon Hospitality Foundation (OHF)!

The resolution was approved the following week by ORLA’s Board of Directors. OregonHospitalityFoundation.org Big Hearts and New Partnerships Even with restaurants having to lay off staff and either close operations entirely or quickly pivot to the takeout/delivery model, I was inspired, though not surprised, by the focus they also had to help support their community’s food needs.

Without work, and with unemployment benefits slow to arrive, there was suddenly an overwhelming number of people experiencing 12

Oregon Restaurant & Lodging Association | SUMMER 2020

Presented by Joma Films in association with Pied Piper Productions, Lui-G Films and Sunset Dynamics.

I reached out to Annie Lundgren, the producer, to see if she was interested in collaborating on something similar for the food industry. Just a few quick weeks later, we were launching the foundation’s first fundraiser, Takeout & A Movie. This joint effort, which ran from May 7-17, was a benefit for restaurants who were serving meals to our front-line heroes and to those experiencing food insecurity. It was conceived with triple benefits in mind— drive takeout throughout the state, donate cash to eligible restaurants and provide work for their employees, and provide meals.

Response was strong; see a story run by KOIN 6 TV at bit.ly/KOIN6TakeoutStory. Over 650 tickets were sold. Comments from ticket purchasers were heart-warming and included: • Good luck to all the hospitality workers. We miss you.

• Thank you!! Ordered takeout from Artemis Foods.

• Thank you for feeding the hungry and for sponsoring such a cool event!

• Sending much gratitude for all that you do to help others and strengthen our sense of community in this difficult time!! You are greatly appreciated!

• This is a wonderful way for all of us to share food, camaraderie, and companionship. Thank you for all you have done for us and are doing for those in need now.

• Thanks for all you do! We are ordering dinner from Cabezon, one of our favorite local restaurants, and planning to watch the movie as part of our Mother's Day celebration.

The event has not only resulted in new relationships that will help us create additional fundraisers but has been an amazingly rich and grounding experience for me personally. I have had the privilege of working with so many kind and generous people who are passionate about their work, while helping others, and who prove that #StrongerTogether is much more than a hashtag.

Immediate Results The foundation felt it important to use 100 percent of proceeds the OHF received from the Takeout promotion to benefit eligible restaurants because we wanted to make a significant impact with our first fundraising effort. Thanks to ticket sales, contributions from individuals and the Oregon Hospitality Foundation, and a generous donation from Grubhub, we collected enough money to support restaurants so that they can provide approximately 11,200 meals to those in need and to those on the front lines.

First Award Recipients In mid-May, staff and foundation board members met to review applications. We are excited to recognize the beneficiaries of our first round of awards which will help them continue their programs.

• Botanist House, Portland: Created a new model to use ongoing donations to hire drivers and deliver 750 meals per day to unemployed service industry professionals.

• Restaurant O, Coos Bay: Sponsored meals for first responders through a Pay it Forward program to provide meals to homeless children and foster care families.

• Rudy’s Steakhouse, Salem: Created the program, Crisis Meals to provide meals to first responders and unemployed workers. To date, Rudy’s has provided over 8,000 meals in the local Salem community.

• 7 Devil’s Public House, Coos Bay: Created the Community Meal Program to provide family-sized take-and-bake meals to unemployed service industry workers, as well as comforting soup deliveries to the homeless community.

• Toro Bravo Inc. Restaurant Group, Portland: Created the Feed it Forward PDX program to feed the homeless community at P:ear, Rose Haven, and New Avenues for Youth. They also provided free food bags for anyone in need and a sliding scale pay structure for meals to healthcare workers on the front lines.

Thank You As you probably have realized from your own experiences the past couple months, innovation is not something that can be accomplished alone. None of what OHF has accomplished thus far would be have been possible without the enthusiastic support of ORLA’s crew and the people and organizations below that expand and make our team even stronger.

• Valerie H. Sasaki and her colleagues at Samuels Yoelin Kantor LLP who proactively offered pro bono assistance with the legal requirements and actions for OHF’s expansion and name change requirements. SamuelsLaw.com • The WHH Foundation that proactively reached out to see how they could support Oregon’s hospitality industry and provided a grant to assist us in our transitional needs. WHH-foundation.org • Annie Lundgren and her team at JOMA Films for their model partnership with Takeout & A Movie. Jomafilms.com • Grubhub Community Relief Fund for their generous donation to Takeout & A Movie. Grubhub.com • OHF’s volunteer Board of Directors for their expertise, enthusiasm, and guidance.

Unfortunately, looking toward the upcoming fiscal year, the foundation anticipates a 75 percent drop in revenue due to contract funding changes. Your in-kind and financial contributions are greatly appreciated so that we may sustain and continue our good work. bit.ly/OHFDonation.  WENDY POPKIN, OREGON RESTAURANT & LODGING ASSOCIATION

“Go as far as you can see; when you get there, you’ll be able to see further” - Thomas Carlyle About

Wendy Popkin is the Executive Director of the Oregon Hospitality Foundation, a nonprofit organization dedicated to supporting the restaurant and lodging industry’s education and training needs as well as providing charitable work, economic relief, and technical assistance to the industry. Wendy is a 30+-year career veteran who describes herself as “fanatically enthusiastic about helping others enjoy the same type of fabulous career opportunities I have enjoyed in the hospitality industry.”

Oregonrla.org/Foundation

See the press release for full details at Oregonrla.org/hospitalityhelp, and learn more about the fundraisers at Takeoutandamovie.com.

Also, at press time, there were still funds available to award.

If you, or anyone you know, fit the criteria please apply at Oregonrla.org/takeoutapp.

OregonRLA.ORG 13

Hospitality Focused Workforce Management Solutions

PAYROLL

HRMS

TIME & ATTENDANCE

SCHEDULING

LOCAL SUPPORT

• Control Labor Costs • Increase Employee Engagement • Enhance Guest Experience • Minimize Compliance Risk

ORLA Member-Exclusive: • 39% Discount on Payroll • 20% Discount on Any Additional Modules

Where Software and Local Support Exceed Expectations CONTACT: Tina Bremer, Business Advisor, at TBremer@gnsadmin.com or 503.972.1949 • GNSAdmin.com

Reopen Safely With a Healthy Team

Members-only pricing and solutions from UnitedHealthcare.

For more information please contact Alliah Sheta at alliah.sheta@uhg.com Some restrictions and exclusions may apply.

Insurance coverage provided by or through UnitedHealthcare Insurance Company, UnitedHealthcare Insurance Company of Illinois or their affiliates. Administrative services provided by United HealthCare Services, Inc. or their affiliates. Health Plan coverage provided by or through UnitedHealthcare of Oregon, Inc. 20 - OR 5/20 ©2020 United HealthCare Services, Inc.

14

Oregon Restaurant & Lodging Association | SUMMER 2020

EMBRACING UNCONVENTIONAL HOSPITALITY ORLA Champions Take Their Passion for Service and Tackle New Projects

H

ead down and living the grind. This has and continues to be the go-to mentality for so many of our industry operators across Oregon. For most, the passion for service and bringing happiness to others is at the root of the work.

Margins are slim, tasks are endless, and without the call to service it is hard to last or justify the lifestyle.

So, what happens when everything you know gets turned upside down? You have grown accustomed to the pace, the relentless push to cover the angles and you have momentum on your side. Then, almost out of nowhere, your world seems to stop.

Enter March 17, 2020. The first day of a new reality in Oregon when dining rooms representing the foundation of an entire cultural ecosystem were closed. The actions taken across the United States forced one million restaurant operators and their employees to stop in place. For most of us, the stages of grief set in quickly, starting with shock and disbelief.

Somehow, the power couple found the time to launch Community Face Mask Program.

“AntoGenUSA.com is a new social enterprise that Katherine and I setup to provide cloth face masks for those that can’t buy them,” said Nguyen. “Our goal is to donate 100,000 face masks to underserved, low-income, and vulnerable communities that are often overlooked.”

The online portal provides face masks for purchase in addition to the grant project. The goal is to fuel supply for heroes on the frontlines who continue to work tirelessly.

“The farm workers, domestic workers, foodservice and grocery workers – they keep the rest of the community fed and take care of our homes and our businesses,” said Nguyen. “They are often the forgotten heroes in the pandemic.”

The following spotlights are a nod to a few industry operators able to move quickly through the stages of grief to arrive at a stage of reconstruction. These industry champions represent the best of us and give us a glimpse at what is possible when we embrace our better angels. It is an honor to amplify the projects they have taken on that would never have happened without their champion mentality.

Let these examples serve as a reminder to all of us. When we see a need and have skills to leverage, it is a simple choice to answer the call to action and make a difference.

Community Face Mask Program Katherine Lam and Daniel Nguyen are busy and leading the way constantly. In 2018, Daniel won a seat on the Lake Oswego City Council in a campaign race that has been noted as the most diverse in the history of the City with seven candidates vying for the position at the time. Daniel won becoming the first person of color to win a seat on the City Council according to the Portland Tribune. In November of 2019, Katherine Lam, who is married to Daniel, was nominated by Governor Kate Brown and confirmed by the Oregon Senate to join the nine-member Port of Portland Commission. The leadership role is prominent and extensive as the port includes four marine terminals, five industrial parks, a river dredging operation, and the Portland International Airport.

When they aren’t serving in public leadership positions, Katherine and Daniel are raising two adorable daughters and running Bambuza Hospitality Group with locations in Portland’s south waterfront and additional locations at the PDX and Sea-Tac Airports.

OregonRLA.ORG 15

Foodservice Workforce Management Solutions

PAYROLL

HRMS

TIME & ATTENDANCE

SCHEDULING

LOCAL SUPPORT

Control Labor Costs Your workforce represents your largest controllable expense. Our automated HCM solution can help you eliminate paper processes; gain real-time visibility; and provide better, more predictable schedules to ensure the right person is in the right place at the right time.

Increase Employee Engagement and Productivity When employees aren’t engaged, they can be less productive and not able to deliver the quality your guests expect. Mobile capabilities allow employees to view schedules, manage tasks, access timecards, and engage in a simple, efficient, and modern way. With less time spent on such tasks, there is more time to increase sales and guest satisfaction.

Enhance Guest Experience When your workforce is being managed in the most efficient away, it allows you to focus on what’s most important– your guests. Our HCM solution for foodservice will help ensure your staff is optimally scheduled, productive, and fully engaged.

Minimize Compliance Risk With legal cases on the rise and proposed changes to the minimum wage varying from state to state and city to city–you need the right workforce tools to help ensure you’re protecting your employees and your business. Take a proactive approach with our integrated HCM solution, you’ll have access to real-time, accurate employee data to help you comply.

CONTACT: Tina Bremer, Business Advisor, at TBremer@gnsadmin.com or 503.972.1949 • GNSAdmin.com

WE ARE IN THIS TOGETHER. From hardware to security, Dell Technologies Small Business Advisors are here to help.

Call 800-757-8442, or visit www.Dell.com/ORLA to be connected today.

16

Oregon Restaurant & Lodging Association | SUMMER 2020

Housing Vulnerable Populations at Ashland Hills Hotel There’s a stigma associated with shelter for the homeless – a stigma that Oregon’s lodging industry is helping break down by stepping up with access and accommodations. Neuman Hotel Group, owners of the 14-acre Ashland Hills Hotel answered the call for shelter.

“Neuman Hotel Group from the beginning tries to support our local community as much as we can,” said Don Anway, Chief Operating Officer of the Neuman Hotel Group who also serves as one of nine members of the Oregon Tourism Commission overseeing the work of Travel Oregon. “When we were approached to house the homeless during the pandemic it was a natural for us to say yes.”

The hotel was able to provide up to 20 rooms with very few issues.

“Several of the individuals we housed were waiting for permanent housing and some of them secured an apartment while staying with us and were very happy to have the opportunity to transition from the hotel to permanent housing,” said Anway.

The key to the partnership was a strong working relationship with Helping Ashland, the sole social service provider of their kind with a physical presence in Ashland, according to their website.

“We learned quickly that we had to communicate regularly with the leaders from Helping Ashland when we had small issues and they helped resolve them immediately,” said Anway. “Overall, this was a great opportunity and experience for Neuman Hotel Group.

It is a blessing to be a member of the community and to be able to support those in need.”

Double Mountain Brewery Launches a Foundation to Feed the Community Owner, Brew master, and vinyl record enthusiast Matt Swihart could feel the need in his bones. His locations in Portland’s Woodstock neighborhood and downtown anchor Hood River location were going to be crippled by the pandemic. That was secondary. The first order of business was figuring out how to keep people fed.

“In the middle of March I was communicating with my investors and we were talking about the impact of layoffs and how the closures were going to devastate our staff and we knew we needed to find a way to help,” said Swihart.

Three to four weeks later, with the help of the company law firm, Swihart launched the Double Mountain Foundation.

“One of our key investors who now serves on our foundation board encouraged us to broaden our scope and apply for a local United Way grant,” said Swihart. “We did, and by broadening our coverage to other businesses in the gorge, we swung the grant and have been providing grocery assistance for laid off workers in the area.”

To date, the foundation has helped 40 people in severe distress who were either ineligible for unemployment or who were tied up in the backlog of unemployment insurance claims yet to be processed. The foundation has raised $30,000 and distributed $8,000 in aid so far.

“It has been a tremendous success,” said Swihart. “We want to be able to step in now and for the future for service workers and look for ways to help our community get through this crisis.”

If you would like to contribute, visit DoubleMountainBrewery.com/ double-mountain-foundation.  JASON BRANDT, ORLA OregonRLA.ORG 17

LIQUOR, CBD LAWS LIGHTEN OLCC Provides Some Leniency to Ease Challenges of Licensees

R

ight now, many people across Oregon, the United States, and the world are facing a great deal of uncertainty and economic hardship. The OLCC understands its licensees and retail sales agents are facing a number of challenges and has made changes to help licensees and retail sales agents continue to operate.

following social distancing guidelines.

To provide licensees with more options, the OLCC is allowing licensees to temporarily expand their premises both indoor and outdoor to areas such as sidewalks, parking lots, and streets with the permission of the property owner or local government, if required.

Extended Hours for Vulnerable Populations After learning that COVID-19 was particularly dangerous for certain groups, many grocery stores decided to open their stores earlier to allow more vulnerable individuals to have time to complete their shopping at a time when there are fewer shoppers in the store. Because OAR 845006-0425 prevented these stores from making sales of alcohol before 7:00 a.m., the OLCC amended the rule to allow licensees with an off-premises sales license to start making alcohol sales as early as 6:00 a.m. to accommodate these changes.

Deliveries In response to COVID-19, the OLCC changed several alcoholic beverage delivery and sale requirements. The OLCC amended several administrative rules to provide greater flexibility to licensees providing same-day delivery services. The OLCC eliminated the requirement for direct shipper permit holders and offpremises sales licensees to obtain prior approval for same-day delivery. Also, deliveries can now be made “curbside” meaning that the deliveries can occur within 100 feet of the licensed premises.

In addition to the rule changes and to minimize contact between the delivery persons and consumers, the OLCC is currently not enforcing the requirement for delivery persons to obtain a signature when

Expansion of Premises As Oregon continues to reopen, bars and restaurants may face challenges when

18

Oregon Restaurant & Lodging Association | SUMMER 2020

delivering wine, cider, and malt beverages to consumers.

Another change extended the hours in which a retailer could receive alcoholic beverage orders and make deliveries.

Previously the rule required all orders for same-day deliveries to be received by 4:00 p.m. and delivered by 9:00 p.m. but the rule was changed to remove the time deadline for when orders need to be placed and to allow deliveries to be made between 7:00 a.m. and 2:30 a.m. the next day. Additionally, an amendment to OAR 845-005-0424 helped to align permissible delivery hours for third-party delivery providers (called “for-hire carriers” by OLCC) with the hours provided to direct shipper permit holders and off-premises sales licensees during the COVID-19 pandemic.

Return of Stock One of the early problems facing suppliers involved return of stock from annual licensees who were no longer allowed to sell alcoholic beverages for on-premises consumption and for individuals that

obtained licenses for special events that were cancelled due to the Governor’s Executive Order. In response, the OLCC allowed suppliers to accept returns of unused malt beverages, wine, and cider from annual licensees if the alcohol would pass its sell-by date before the licensees could reopen and from individuals that had licenses for special events that had been cancelled. Because of the unexpected nature of COVID-19, the OLCC does not consider these types of returns to violate state financial assistance laws.

Liquor Liability Insurance (LLI) Another challenge for licensees came in the form of liquor liability insurance (LLI).

For licensees that have the privilege to sell alcohol for on-site consumption, LLI is a license requirement. Under OAR 845-0050400(10), a licensee may elect to stop LLI coverage if the licensee ceases the sale and service of alcoholic beverages and prohibits consumption of alcoholic beverages on the licensed premises if the licensee provides the OLCC with notice of the start and end date. Normally a licensee must stop alcoholic beverage sale, service, and

consumption for a period of at least 90 days but at this time, the OLCC will not penalize a licensee for stopping and restarting their LLI for a shorter period of time. For more information about how to stop LLI coverage without penalty, please visit the OLCC website at Oregon.gov/olcc.

Liquor Stores For retail liquor stores, the OLCC amended OAR 845-015-0141 to no longer require sales to be made in person at a retail liquor store. Additionally, the OLCC temporarily authorized Distillery Retail Agents to deliver distilled spirits manufactured at their distilleries directly to consumers or through an approved for-hire carrier.

Keeping Up To Date In the coming weeks and months, the OLCC will continue to move forward with other rule changes and updates. All the changes are described in more detail on the OLCC Alcohol COVID-19 page, where you can also find FAQs and guidance on reopening. Please visit: Oregon.gov/olcc/Pages/COVID19_Alcohol

CBD Update Finally, as an update to a previous article on alcohol and cannabidiol (CBD), the OLCC is currently undergoing rulemaking to make a small change to OAR 845005-0345(14), which was adopted in late 2019. The proposed language allows an alcoholic beverage manufacturer to use a substance derived from cannabis in an alcoholic beverage if the substance is approved for use in alcoholic beverages by both the Alcohol and Tobacco Tax and Trade Bureau (TTB) and the U.S. Food and Drug Administration (FDA). At this time, the OLCC is not prohibiting licensees and permittees from mixing alcoholic beverages with CBD for on-premises consumption.

The OLCC may consider additional rulemaking in the future, but at this time, there is no date set for that potential rulemaking. ď § JAMIE DICKINSON, OREGON LIQUOR CONTROL COMMISSION

Where to go for training: O R L AT R A I N I N G . C O M Industry Training That Supports Oregon Hospitality!

OregonRLA.ORG 19

SERVING IN UNCERTAIN TIMES

Laura Anderson, Local Ocean Seafoods PHOTO CREDIT: LOCAL OCEAN SEAFOODS

Oregon Hospitality Businesses Navigate the New Normal

I

t’s 6:30 p.m. on a sunny Saturday evening on Bay Boulevard in Newport, Oregon, and the normally bustling bars, eateries, shops, and sidewalks along the waterfront are eerily quiet.

Parking places are abundant, take your pick from wide-open lots or a spot directly in front of any of the numerous shuttered storefronts.

One of the few locations without a “Closed” sign hanging in the window is Local Ocean Seafoods. Across the street from a fleet of idle fishing boats, the restaurant’s rolling door is open, and the coast is clear: no one is in line for takeout. A bottle of sanitizer rests atop a table, on hand for the occasional visitor dropping by to pick up a curbside order.

20

Oregon Restaurant & Lodging Association | SUMMER 2020

Kelly and Joy, wearing colorful cloth masks decorated with fish and fruit, are busy behind the counter, a safe six feet away. Kelly’s eyes crease in a smile as she rings up an order of Fish Tacos and a Crab Po’ Boy, then extends the to-go bag on a tray and a wave goodbye. It’s all part of the strange new life as we know it, as hospitality businesses put on a brave face and find ways to serve their communities in the midst of the COVID-19 crisis.

Oregon’s restaurateurs and lodging operators have had to fight to hang on in hopes that they can navigate the pandemic and ease into a much less tumultuous, if not perfectly calm, safer harbor.

For some, razor thin margins or other factors sunk that option, and they have had to shut down their businesses permanently.

Many others, like Local Ocean Seafoods President Laura Anderson, have come up with creative ways to pivot and stay afloat.

Baumhackl. “It’s a win for the farmers that we source from. We get their ingredients and make sauces for our dishes, and we sell those sauces to those customers. To me, that’s the whole food chain that’s here in Hood River. That gives me chills of optimism -- a chance to innovate and change our business in a good way!”

“DockBox has really saved our bacon, so to speak,” writes Anderson of the clever cook-at-home seafood dishes her restaurants began offering soon after the closure notice. “It Others in the industry are faced with heartbreaking situations, started as a way to re-employ our workforce, use already paid for where there seems to be no way out but to hope for a miracle, inventory, maximize the utility of an empty building and keep making involvement with community reopening plans especially customers engaged with our brand. I did not important. Vicki Capp, who started the expect it would be so popular.” Not only have five-room Iris Inn in 1982, has seen her the restaurants’ customers found comfort in share of challenges in the 38 years she has “We are now looking it, but Local Ocean has donated more than run her Ashland bed and breakfast. “This $10,000 from meal kit proceeds to a long list one has been the biggest of them all,” she at a more widely and of charities. confirms. “In the early years as an innkeeper, the Oregon Shakespeare Festival had light evenly distributed set of Anderson notes that DockBox is here to attendance except in the months of June stay, and other changes may be on the way through September. In the past, if someone channels. If we find as well. “We are absolutely using this time to in the seasonal tourism sector needed to reexamine every aspect of the business,” she supplement their income, there was winter rolling closures are emphasizes. “We are now looking at a more employment available in the Rogue Valley. imminent we can shift widely and evenly distributed set of channels.

With the close-to-entire economic shut If we find rolling closures are imminent, we down, now that option is limited.” gears to other channels can shift gears to other channels to ride it out.”

According to Capp, ORLA member Zoom to ride it out.” meetings early on helped her navigate federal Meanwhile, Aaron Baumhackl, owner of funding. She was able to secure an SBA Laura Anderson, Solstice Wood Fire Cafe and Bar in Hood Economic Injury Disaster Loan Advance Local Ocean Seafoods, Newport River, is just trying to survive the virus’s of $1,000, which does not have be repaid. brutal impact on his business. “This is a “A small of amount money arrived in the rollercoaster,” sighs Baumhackl. “Just when second round of PPP funding; the challenge you feel optimistic, one little thing can just is that 75 percent of that money has to go throw you a curve, which is odd for being in to hiring back employees in a short period the restaurant business when you’re so used to of time or be repaid,” she worries. “With no crazy variables every day. That’s what we thrive guests, there is no work for employees for the on. You thrive on getting through the day or foreseeable future. Adding to small bed and week, but as much as I’m a hustler, it feels breakfasts’ challenge to reopen for business, daunting.

Phase 1 discourages overnight stays and asks people not to drive more than 50 miles from “The optimistic side of me says that we’ve home.” got 13 years under our belt. Our brand is community-based, so it brings a lot of loyalty Room rentals look bleak for the remainder of to it. We do a lot of in-house made, and we’ll the year. “The reality is that instead of having continue to innovate and showcase.” Those a year’s occupancy average of 50 percent or strengths and the likelihood that in-house more, I am looking at 10 percent or less for food and beverage sales will be weaker, have 2020,” she predicts. “I have been rewarded the restless entrepreneur looking for new by many of my guest’s generosity telling me revenue streams. to keep their 2020 deposit, or carry it over to 2021, but with this reduction in 2020 “My most exciting pivot that I really want to income, there will not be the usual winter do right now to get through this is to switch financial carryover that most small inns PHOTO CREDIT: LOCAL OCEAN SEAFOODS to doing more retail and wholesale,” shares depend on to survive the slow months.”

-

OregonRLA.ORG 21

“I think we’re in a really interesting place Less than a half-mile away, restaurateur Eli Katkin is in the process of reawakening the Brickroom Gathering House. He put the popular Ashland restaurant into hibernation on March 16, the day before Governor Kate Brown ordered that all Oregon restaurants suspend dine-in service. Now Katkin is “getting the sand out of the gears” so to speak, which means everything from ordering fresh food to updating computer software. “It is definitely not a switch the light on kind of deal,” he points out.

in that this industry is going to have to thread the needle very carefully. That’s going to consist of having to balance between safety and hospitality.”

By Patel’s definition, true hospitality is the ability to anticipate the needs of others.

According to his interpretation, the industry has really risen to the challenge during the pandemic. “I have seen hotel owners across the nation open their hotels to first responders, healthcare workers, and anyone else needing to be isolated,” he shares. “We've also seen restaurants donate meals to these same people and adapt their whole entire operating models to adjust to the COVID-19 restrictions. At the same time, we've seen communities rally around restaurants to support them by ordering takeout or getting meals delivered from their local establishments.”

“I think we’re in a really interesting place in that this industry is going to have to thread Eli Katkin, the needle very carefully. That’s going to Brickroom Gathering House, consist of having to balance between safety Ashland and hospitality. People want to come out and Patel and his peers have taken compassion to go to hospitality establishments because they a new level with “Hospitality Strong,” a joint want to be comfortable and have a good time. Maybe they don’t initiative launched by 12 second and third generation hoteliers want to think about COVID-19; however, as operators, it’s our from eight different hotel companies in four states. “We wanted responsibility to let them know that we got it, that they are safe.” to spawn some positivity and find a way to make a true impact He adds that the other half of the solution is convincing guests to within our own local communities,” he explains. “We saw it as become part of the solution, so it keeps everybody safe. healthcare workers are our first line of defense against this global pandemic. If they don't have access to basic Personal Protective Katkin is working out the kinks in a new reservations-only service Equipment, such as masks, they are unable to efficiently do their model that could be the answer. As he describes the concept, “I am jobs to get our local communities back up and going. Within going to attempt to not admit entry into the restaurant without a seconds, our group committed to order and donate 25,000 reservation and then a text confirmation that your table is ready. masks. Since then, what started as a grassroots philanthropic That will help us maximize capacity, where we’re not having idea has exploded into a nationwide humanitarian effort. To date people waiting around and intruding on six-foot areas where we #HospitalityStrong is close to eclipsing 200,000 donated masks could be seating. I think it will be one of the ways that we can across the nation.” start the service levels at a place where, hopefully, we are threading that needle correctly.”

Barbara Sidway and her staff at the Geiser Grand Hotel in Baker City found ways to support their region in the northeast corner For the time being, the ability to adjust to this strange new of the state. In addition to donating sheets that local seamstresses business environment and meet its much more stringent safety made into thousands of masks, the hotel opened its doors to frontregulations is non-negotiable. “Unfortunately, when there are line responders in Baker, Union, Wallowa, Grant and Malheur civil mandates restricting our operation, all we can do is focus on Counties. “We just felt compelled to support the amazing people controlling what we can control,” concedes Taran Patel, managing who are enduring unimaginable levels of stress while keeping us partner at A1 Hospitality Group. “We have started working on safe,” says the hotelier, whose brother just happens to be a doctor anticipating what the new normal may be and brainstorming on with the CDC. “We asked what we could do to help, to make how we can operate under those conditions without sacrificing the a difference. Can’t build ventilators, right? So, we invited every level of service our guests are used to and deserve,” says Patel. “I front-line worker to enjoy an overnight stay entirely without cost. see that being the biggest challenge. There is a personal element to We donated 600 room nights, a value of a quarter million dollars, hospitality that you just can't replace.” to bring joy and comfort to these local heroes.”

-

22

Oregon Restaurant & Lodging Association | SUMMER 2020

Toro Bravo Inc. provides meals for healthcare workers on the front lines at OHSU and Providence St. Vincent PHOTO CREDIT: TORO BRAVO INC.

OregonRLA.ORG 23

Toro Bravo Inc., Portland PHOTO CREDIT: TORO BRAVO INC.

In Portland, Renee Gorham, co-owner of Toro Bravo Inc. with her husband John, is keeping the immense grief she feels for the industry at bay by staying busy helping others. In addition to making meals for healthcare workers on the front lines at OHSU and Providence St. Vincent, Toro Bravo is preparing hundreds of meals a week and delivering them to nonprofits serving Portland’s most vulnerable populations. “What started as free kids meals at Bless Your Heart Burgers when schools shut down and free bags of perishable ingredients and prepared foods from PLAZA DEL TORO when everything else shut down has now turned into a multi-armed meal sponsorship program feeding thousands of people facing food insecurity–we call Feed It Forward PDX,” reports Gorham.

“So far, we’ve fed over 5,000 people through this program. But really, it’s the Portland community who is feeding these people.

We are just the catalyst. Every single one of these meals is made possible because of contributions to our Feed It Forward PDX program. People who are getting sliding scale meals are being supplemented by folks who are chipping in when buying their own meal. Homeless and abused women and children at Rose Haven are being fed because enough people donated to the program so that we could deliver these folks a healthy meal.”

24

Oregon Restaurant & Lodging Association | SUMMER 2020

When Gorham isn’t putting others first, she is thinking of the well-being of her business and the many families it supports.

“For the moment ‘one day at a time’ is working when it comes to offering takeout and delivery at most of our locations,” she says.

But Gorham knows that isn’t a sustainable model. “It’s a patch at best. We keep going back and forth from complete terror to cautious optimism.”

Fueling that optimism are ideas the Gorhams are exploring, including a different take on dining out. “The concept started off with the idea of moving our operations into the streets where it is safer to exist for both our staff and our guests,” she explains. “I had to start thinking of how I could export our offering beyond the walls of our spaces. We need to find our guest and pivot to get their business however I can.”

Gorham thinks that could also include creating new product lines and partnering with hotels to provide food for their guests. She adds, “The question becomes how to survive until we return to the vibrant thriving industry we once were.”

Although Baumhackl has some ideas, he doesn’t have an answer either. “We’re going to keep hustling, but I just don’t know if it’s there,” he confides. “I was up last night between three and five a.m. During that time, I was thinking, ‘This is ridiculous. I’m just

“So far, we’ve fed over 5,000 people

John Gorham, Toro Bravo Inc., Portland PHOTO CREDIT: TORO BRAVO INC.

through this program . But really, it’s the Portland community who is feeding these people. We are just the catalyst.

Every single one of these meals is made possible because of contributions to our Feed It Forward PDX program .”

-

Renee Gorham, Toro Bravo Inc., Portland

running like a hamster wheel until everything just falls apart.’ The recession is going to hit after this. I’m digging a hole that is too big to get out of. Is it really worth it all? This is giving up on a dream.

We did lose our house in 2008, and we recovered from that. But this one, I don’t know if that’s possible.”

For the remainder of 2020, the financial forecast for Solstice Wood Fire Café and Bar is anything but sunny. “We’re operating to the tune of 35 percent budget overall this year, but this is based on what we know today,” he reports. “I’m in a seasonal town, so winter is taxing no matter what. Ninety percent of restaurants tap into credit lines every winter. We do have a PPP loan that we haven’t figured out how to use. While it’s a fantastic one percent loan, we have to pay it back within 18 months once the installments are enforced.”

Baumhackl would like to see more support from the Government: “We need them on our side. What we need right now, other than the PPP, is to know that they’ve got our backs. What I mean by that is helping us innovate and pivot – actually being supportive to us and working with us to succeed, versus being a rigid, bureaucratic system that feels adversarial. We’re not asking for much. We’re actually asking to work even more. We’re asking to be able to hire more people back. We’re asking to have more sales so that we can pay more taxes to them. It should be a win-win situation.” Although that sounds like a more-than reasonable request, it seems nothing is a sure bet anymore.

“What makes this pandemic frightening is the unknowns that come along with it,” concludes Patel. “When will we have a cure

and/or vaccine? Will the virus come back? Are you immune once you've contracted the disease? These are the variables that we need to let the experts answer before trying to guess when we will return to previous levels. We've already seen many businesses close and state that they will not be reopening. This all still feels so surreal.”

Although these are uncharted waters that the Northwest’s restaurant and lodging operators are navigating, many will discover creative ways to survive and even thrive. Members of the Oregon Restaurant & Lodging Association continue to find ways to serve, even in the eye of a storm.  KIRK RICHARDSON About

Kirk Richardson is author of Craft Beer Country: In Search of the Best Breweries from the South Pacific to the Pacific Coast. Since 2006, Kirk has written more than 100 articles for ORLA magazines, including several on Oregon beer, wine, and spirits.

OregonRLA.ORG 25

ORLA’S ANNUAL PRODUCT RESOURCE GUIDE Consider supporting these companies who support Oregon’s hospitality industry.

COMPANIES BY NAME ABC Enterprises, Inc. Wilsonville, OR Tony O’Dierno: 503.582.8238 abc@abcenterprisesinc.com Abel Insurance Agency Coos Bay, OR Wendy Abel-Hatzel: 541.267.4124 wendy@abelinsuranceagency.com abelinsuranceagency.com Florence: 541.997.3466 Gold Beach: 541.247.2415 Toledo: 541.336.2269 Acosta Sales & Marketing Portland, OR Robin Krummel: 503.624.6747 rkrummel@acosta.com | acosta.com Albany Visitors Association Albany, OR Rebecca Bond: 541.928.0911 rebecca@albanyvisitors.com | albanyvisitors.com Allied Video Productions Salem, OR Scott Hossner: 503.363.7301 scott@alliedvideo.com | alliedvideo.com Amber Hotel Company Aqoura Hills, CA Harish Patel: 818.851.3300 x 3311 sales@amberhc.com | amberhc.com

26

American Hotel & Lodging Association Education Foundation Orlando, FL 800.349.0299 info@ahlei.org | ahlei.org American Hotel & Lodging Assocation Washington DC 202.289.3100 membership@ahla.com | ahla.com ORLA ENDORSED American Society of Composers Authors and Publishers (ASCAP) Nashville, TN John Bonaccorso: 800.505.4052 jbonaccorso@ascap.com | ascap.com ORLA Members can save up to 20% off their first-year music license fees.

Anheuser-Busch Van Nuys, CA Gilbert Canizales: 562.216.0030 gilbert.canizales@anheuser-busch.com anheuser-busch.com Ankeny Lakes / St. Marie’s Wild Rice Salem, OR Sharon Jenkins-Payne: 503.363.3241 ankenylakestmaries@gmail.com wildriceonline.com Ashland Chamber of Commerce Ashland, OR Katharine Cato: 541.482.3486 katharine@ashlandchamber.com ashlandchamber.com

Oregon Restaurant & Lodging Association | SUMMER 2020

Asian American Hotel Owners Association Atlanta, GA 404.816.5759 info@aahoa.com | aahoa.com Auto Chlor Systems Tualatin, OR John Landis: 503.570.8070 landis@autochlor.com | autochlor.com AZURE Dufur, OR Karen Slusher: 971.200.8351 karen.slusher@azurestandard.com azurestandard.com Baker Commodities Portland, OR Bill Frye: 503.289.1221 info@bakercommodities.com bakercommodities.com Ball Janik Portland, OR Rob Wilkinson: 503.944.6051 rwilkinson@balljanik.com | balljanik.com Bargreen Ellingson Portland, OR Terry Arellano: 503.227.1161 tarellano@bargreen.com | bargreen.com Bend: 541.617.9400 Barran Liebman LLP Portland, OR Sean Ray: 503.228.0500 sray@barran.com | barran.com

COMPANIES BY NAME BBSI Lake Oswego, OR Ray Baluyut: 503.403.1355 ray.baluyut@bbsihq.com | barrettbusiness.com

CertaPro Painters of Gresham Portland, OR Mary Hodge: 503.610.4700 mhodge@certapro.com | gresham.certapro.com

BELFOR Property Restoration Springfield, OR Chris Nordyke: 541.726.9905 chris.nordyke@us.belfor.com | belfor.com

Certified Folder Display Service, Inc. Portland, OR Matt Preston: 503.252.2570 mattp@certifiedfolder.com | certifiedfolder.com

Bendistillery Bend, OR Jim Bendis: 541.318.0200 info@bendistillery.com | bendistillery.com

Charlie’s Produce Clackamas, OR Dave Cornett: 503.573.4410 davec@charliesproduce.com charliesproduce.com

Benton County Environmental Health Corvallis, OR Bill Emminger: 541.766.6650 bill.emminger@co.benton.or.us co.benton.or.us BGO CPAs Portland, OR Jay Torgerson: 503.233.1133 bgoteam@bgocpas.com | bgocpas.com ORLA ENDORSED BMI Nashville, TN Jessica Frost: 615.401.2877 jfrost@bmi.com | bmi.com/ede ORLA Members can save up to 20% off their music licensing fees.​ BPH2O Inc. Portland, OR Bruce Porter: 971.361.4637 bruce@bph2o.com | bph2o.com Bridgford Food Lehi, UT Scott Soliday: 916.660.2934 ssoliday@bridgford.com | bridgford.com Brunswick Bowling Products LLC Muskegon, MI Mark Lambourne: 925.765.3837 mark.lambourne@brunswickbowling.com brunswickbowling.com Caffe D’arte Coffee Roasters Portland, OR Joe Mancuso: 800.999.5334 info@caffedarte.com | caffedarte.com Cascadia Laundry Solutions LLC Woodburn, OR Chuck Kersten: 503.951.2446 jcchuck@q.com | cascadialaundry.com Central Oregon Visitors Association Sunriver, OR Julia Theisen: 541.389.8799 julia@visitcentraloregon.com visitcentraloregon.com

Chemeketa Community College McMinnville, OR Eric Aebi: 503.584.7994 eric.aebi@chemeketa.edu chemeketa.edu/programs-classes Clackamas County Tourism & Cultural Affairs West Linn, OR Samara Phelps: 503.655.8490 info@mthoodterritory.com mthoodterritory.com CoHo Res (Connect Hotel Reservations) Vancouver, WA Maili Morrison: 503.425.1444 maili.morrison@cohores.com | cohores.com Columbia Distributing Portland, OR Lindsi Taylor: 503.274.9990 lindsi.taylor@coldist.com | coldist.com Comcast Business Eugene, OR Shawn Healy: 541.414.5319 shawn_healy@comcast.com Coos Bay-North Bend Visitor & Convention Bureau Coos Bay, OR Janice Langlinais: 541.297.2432 janice@oregonsadventurecoast.com oregonsadventurecoast.com Cosgrave Vergeer Kester LLP Portland, OR Shane Swilley: 503.323.9000 info@cosgravelaw.com | cosgravelaw.com Crystal Investment Property Portland, OR Joe Kennedy: 503.530.1316 info@crystalip.com | crystalip.com SEE OUR AD ON PAGE 3 CSI Construction Portland, OR Steve Smith: 971.533.5558 ssmith@csigc.com | csigc.com

Culinary Options Portland, OR Karen Malody: 206.283.6740 karen@culinaryoptions.com culinaryoptions.com Curtis Restaurant Equipment Springfield, OR Dan Curtis: 541.746.7480 sales@curtisresteq.com | curtisresteq.com SEE OUR AD ON PAGE 18 Beaverton: 503.691.1872 Bend: 541.382.7482 Medford: 541.779.8335 Custom Gaskets NW Tacoma, WA Scott Dugaw: 253.389.8884 gasketsnw@hotmail.com customgasketsnw.com D. Michael Mills, Lawyer PC Silverton, OR Michael Mills: 503.873.7691 mmlawpc@aol.com Davis Wright Tremaine LLP Portland, OR J. Riley Lagesen: 503.778.5460 rileylagesen@dwt.com | dwt.com Deacon Construction, LLC Portland, OR Ben Bracelin: 503.297.8791 info@deacon.com | deacon.com ORLA ENDORSED Dell Technologies Round Rock, TX Megan Wright: 512.513.0544 megan.wright@dell.com | dell.com/orla SEE OUR ADS ON PAGES 16 & 44 ORLA Members receive up to 30-40% off the everyday price on select Dell products.

Members can also receive round-the-clock access to IT help with ProSupport, only from Dell.

Discover Klamath Visitor and Convention Bureau Klamath Falls, OR Jim Chadderdon: 541.882.1501 info@discoverklamath.com discoverklamath.com Doty, Pruett, Wilson PC Salem, OR Tyson Pruett: 503.362.9152 tysonp@dpwcpas.com | dpwcpas.com Draco Hygienic Products Ontario, CA Cole Wilcox: 909.933.1000 cole@draco.com | draco.com OregonRLA.ORG 27

COMPANIES BY NAME Duck Delivery Produce, Inc. Portland, OR Ron Carlston: 503.288.9380 rc@duckdelivery.com | duckdelivery.com Dyson Chicago, IL Mike Glick: 253.350.4881 michael.glick@dyson.com | dyson.com Ecolab Institutional Tacoma, WA Jordan Martitz: 208.420.7658 jordan.martitz@ecolab.com | ecolab.com Elliott, Powell, Baden & Baker, Inc. Portland, OR Jill Perucca: 503. 227.1771 jperucca@epbb.com | epbb.com Emerald Business Systems Eugene, OR Andrew Millers: 541.687.8204 ebs@ebs4pos.com | ebs4pos.com Emerald Fruit and Produce Co. Eugene, OR Dennis Herbert: 541.342.2136 emeraldproduce@gmail.com emeraldfruitandproduce.com Energy Trust of Oregon Portland, OR Laura Hall: 866.605.1676 existingbuildings@energytrust.org energytrust.org SEE OUR AD ON PAGE 49 Enterprise Rent-A-Car Tualatin, OR Peter Fleming: 503.692.8400 peter.a.fleming@ehi.com | enterprise.com Erath Winery Dundee, OR Jennifer Willis: 503.538.3318 jennifer.willis@erath.com | erath.com Evergreen Insurance Managers Inc. Hillsboro, OR Dyan Bates: 503.259.3060 dbates@evergreeninsmgrs.com evergreenins.com Figaro’s Italian Pizza, Inc. Salem, OR Rick Glenn: 503.371.9318 rickg@figaros.com | figaros.com ORLA ENDORSED First Data Brookfield, WI Laura Ortner: 480.682.7511 laura.ortner@fiserv.com oregonrla.org/firstdata

Fisher Phillips Portland, OR Rich Meneghello: 503.242.4262 rmeneghello@fisherphillips.com fisherphillips.com Foodwit Portland, OR Elisha Daigneault: 619.992.5092 info@foodwit.com | foodwit.com Foster Farms Livingston, CA Jim Luster: 209.668.6687 jim.luster@fosterfarms.com | fosterfarms.com Foundry 503 Portland, OR David Zumini: 503.475.0058 david@foundry503.com | foundry503.com Fournier Group Portland, OR Rob Hoover: 503.251.2255 rob.hoover@fourniergroup.net fourniergroup.net FPW Media Springfield, OR Owen Garitty: 541.343.1355 info@fpwmedia.com | fpwmedia.com Franz Bakery Portland, OR Steve Lewis: 503.232.2191 steve.lewis@usbakery.com | usbakery.com Garth T. Rouse & Associates Salem, OR Garth Rouse: 800.523.3316 gbrouse@profben.com oregonrla.org/healthplan Learn more about ORLA Health Solutions for ORLA members from plan administrator, Garth T. Rouse & Associates.

Gecko Hospitality - Oregon Portland, OR Kevin Kalstad: 503.935.5990 kevin@geckohospitality.com geckohospitality.com GeffenMesher Portland, OR Doug Lovett: 503.221.0141 dlovett@gmco.com | gmco.com General Parts LLC Portland, OR Michael Brown: 503.624.0890 portlanddispatch@gp-servicedirect.com generalparts.com Central Point: 541.665.0410

Low rates, local service representatives, 24/7 customer service, and security and reliability for ORLA members.

28

Oregon Restaurant & Lodging Association | SUMMER 2020

GISI Marketing Group Portland, OR Chris Babbitt: 503.598.0636 info@gisimarketing.com | gisimarketing.com Glance Pay Vancouver, BC Paola Ashton: 778.819.1352 paola@glancepay.com | glancepay.com ORLA ENDORSED GNSA Portland, OR Tina Bremer: 503.972.1949 tbremner@gnsadmin.com | oregonrla.org/gnsa SEE OUR ADS ON PAGES 14 & 16 ORLA members get 39% off Payroll Module and 20% off any additional modules, including Time & Attendance, Scheduling, and Human Resource Management Systems (HRMS), for the lifetime of their membership. All modules come with local team-based support.

Goldendale Capital Lake Oswego, OR Christopher Babler: 503.512.5007 christopher@goldendalecapital.com goldendalecapital.com Golf Alliance of Oregon Woodburn, OR Barb Trammell: 503.981.4653 btrammell@oga.org | golfallianceoregon.com ORLA ENDORSED Guardian Group Bend, OR Jeff Keith: 800.380.8913 contact@theguardiangroup.us theguardiangroup.org 10% discount on in-person training and Guardian Seal Virtual Training program for ORLA members.​ Heartland Edmond, OK Samantha Young: 888.963.3600 tradeshows@heartland.us | heartland.us Holland & Knight Portland, OR Kim Lyons: 503.243.2300 kimberly.lyons@hklaw.com | hklaw.com Hospitality By Torres Portland, OR Michael Chamberlain-Torres: 503.360.5517 torres@hospitalitybytorres.com hospitalitybytorres.com Hospitality Vision / Concierge To Go Corvallis, OR Marti Staprans Barlow: 541.760.5996 marti@hospitalityvision.net hospitalityvision.net

Hotel Realty NW / Kennedy & Mohn, P.S. Bothell, WA Michael Mohn: 425.485.7925 mmohn@hotelrealtynw.com | hotelrealtynw.com

Jordan Ramis Lake Oswego, OR Matt Lowe: 503.598.7070 marketing@jordanramis.com | jordanramis.com

Lile International Companies Portland, OR Charles Braxton: 503.757.5015 charles.braxton@lile.net | lile.com

HR Annie Consulting, Inc. Portland, OR Cindy Free: 503.349.6988 cindy@hrannieconsulting.com hrannieconsulting.com

Bend: 541.550.7900

Lincoln City Visitor & Convention Bureau Lincoln City, OR Edward Dreistadt: 541.996.1271 edreistadt@lincolncity.org | oregoncoast.org

HOSPITALITY HUB - MEMBER EXCLUSIVE OFFER:

10% discount off hourly consulting and project rates for ORLA members.

Hubba Inc. Toronto, ON Kartikey Bhargava: 844.860.7575 kbhargava@ hubba.com | hubba.com Hubbell Communications Portland, OR Chris Edmonds: 503.546.5909 chris@hubbellcommunications.com thinkhubbell.com HVS Happy Valley, OR Kasia Russell: 970.227.7799 krussell@hvs.com | hvs.com i3 Verticals Point of Sale San Diego, CA Kimberly Montgomery: 800.683.2778 kmontgomery@i3verticals.com | i3pos.com iFill Systems Washougal, WA Tim Widmer: 360.574.7737 timw@ifillsystems.com | ifillsystems.com Information Systems & Supplies Vancouver, WA Jim Potter: 800.964.4192 sales@iss4pos.com | iss4pos.com Intellicheck Melville, NY Luke Ehlers: 516.992.1900 lehlers@intellicheck.com | intellicheck.com Isler CPA Eugene, OR Mark Guiley: 541.342.5161 mguiley@islercpa.com | islercpa.com

K & F Coffee Roasters Portland, OR Rudy Zarfas: 503.234.7788 info@kfcoffee.com | kfcoffee.com Keurig Dr Pepper Happy Valley, OR Deborah Elliott: 503.482.5486 deborah.elliott@kdrp.com | keurigdrpepper.com Knutsen Insurance Astoria, OR Jeff Canessa: 503.325.1541 info@knutenins.com | knutsenins.com KPD Insurance Springfield, OR Madison Couey: 541.741.0550 madisonc@kpdinsurance.com | kpdinsurance.com LaPorte & Associates, Inc. Portland, OR Brian Raab: 503.239.4116 info@laporte-insurance.com laporte-insurance.com Latin Advantage LLC Silverton, OR Julio Valera: 503.830.2977 julioknows@gmail.com Law Office of Michael B. Gottlieb, PC Lake Oswego, OR Michael Gottlieb: 503.546.0498 michael@gottlieb-law.com | restaurant-law.com LBA Seattle, WA Robert Nathe: 206.714.1700 robertn@lba-inc.com | lba-inc.com Leavitt Group of Portland Beaverton, OR Rick Zarosinski: 503.639.4220 rick-z@leavitt.com | leavitt.com/portland

J.R. Johnson, LLC Portland, OR Melinda Pursley: 971.284.5694 info@jrjohnsoninc.com | jrjohnsoninc.com

ORLA ENDORSED Liberty Mutual Insurance Portland, OR Denise Moore: 888.398.8924 denise.moore@libertymutual.com oregonrla.org/libertymutual SEE OUR AD ON THE BACK COVER

JD Fulwiler & Co Insurance Portland, OR Nancy Rohde: 503.293.8325 info@jdfulwiler.com | galescreek.com

The only Group Dividend Property and Liability program in Oregon whose policyholders have potential for a dividend. For ORLA members only.

Localfluence Inc. Lehi, UT Mike Wille: 801.699.3768 mike@localfluence.com | localfluence.com Logiciel Inc. Oakland, CA Thomas Burns: 510.261.1100 tburns@foramobile.com | logiciel.com Longbottom Coffee & Tea Hillsboro, OR Matthew Alston: 503.648.1271 matta@longbottomcoffee.com longbottomcoffee.com Luminant Digital Security Milwaukie, OR Jack Myers: 503.905.3285 info@luminantsecurity.com luminantsecurity.com The M. Maletis Company Portland, OR Matt Maletis: 503.314.3220 mattmaletis@gmail.com MarkeTeam Foodservice Vancouver, WA Dan Miles: 360.696.3984 info@marketeamnw.com | marketeamnw.com Marlin Group Portland, OR David Marlin: 503.241.2330 dmarlin@marlingroup.com | marlingroup.com McDonald Wholesale Co. Eugene, OR Gary Thomsen: 541.345.8421 gthomsen@mcdonaldwhsl.com mcdonaldwhsl.com MeazureUp Toronto, ON Ray Abramson: 855.632.9873 ray@meazureup.com | meazureup.com Medosweet Farms Inc. Portland, OR Doug Bruni: 503.328.0277 dougb@medosweet.com | medosweet.com Metro Visitor Venues Portland, OR Scott Cruickshank: 503.797.1790 scott.cruickshank@oregonmetro.gov oregonmetro.gov/venues OregonRLA.ORG 29

COMPANIES BY NAME Metropolitan Services Portland, OR Matthew Kelley: 503.233.8120 metropolitan@comcast.net

Northwest Natural Portland, OR Tom Simpson: 503.226.4211 tas@nwnatural.com | nwnatural.com

Oregon Restaurant & Lodging Association Wilsonville, OR Jason Brandt: 503.682.4422 jbrandt@oregonrla.org | oregonrla.org

Meyers Minneapolis, MN Kent Madson: 612.508.9053 kent.madson@meyers.com | meyers.com

Oakshire Brewing Eugene, OR Jeff Althouse: 541.688.4555 jeff@oakbrew.com | oakbrew.com

Oregon Spice Company Portland, OR Patty Boday: 503.238.0664 patty@oregonspice.com | oregonspice.com

My Accounting Team Eugene, OR Susan Lange: 541.844.1484 info@myaccountingteam.com myaccountingteam.com/orla.

Oculus Inc. Portland, OR James Staicoff: 503.231.9222 jamess@oculusinc.com | oculusinc.com

OSU-Cascades Bend, OR Todd Montgomery: 541.322.3100 info@osucascades.edu | osucascades.edu SEE OUR AD ON PAGE 40

Portland: 971.801.0110 HOSPITALITY HUB - MEMBER EXCLUSIVE OFFER:

10% Off first 3-months of service, along with free data migration, POS integration and training for ORLA members.

Nasburg & Company Coos Bay, OR Ed Ellingsen: 541.267.3165 ed-ellingsen@leavitt.com | nasburg.com National Restaurant Association Washington DC 800.424.5156 askus@restaurant.org | restaurant.org National Restaurant Associaton Education Foundation Washington DC 800.424.5156 comms@nraef.org | chooserestaurants.org NiceBadge Grants Pass, OR Jason Staelens: 541.476.3166 badge@nicebadge.com | nicebadge.com Nicky USA Inc. Portland, OR Melody Latham: 503.234.4263 mlatham@nickyusa.com | nickyusa.com Northland Furniture Bend, OR Brian Noll: 541.389.3600 sales@northlandfurniture.com northlandfurniture.com Northwest Alcohol Law Portland, OR Duke Tufty: 503.718.2311 duke@nwalcohollaw.com | nwalcohollaw.com Northwest Business Sales & Certified Appraisals LLC Eugene, OR Patrick Bice: 541.968.2728 patrick@nwbusinesssalesandappraisals.com nwbusinesssalesandappraisals.com

30

ORLA ENDORSED Office Depot Boca Raton, FL Darrin Quillen: 561.438.4800 dquillen@synergybai.com oregonrla.org/officedepot ORLA members get up to 80% off Manufacturers Suggested List Price. Create customized buying list to fit your needs.

Oregon Beverage Association Salem, OR Rob Douglas: 503.370.8416 rpd@rpdcompany.com Oregon Brewers Guild Portland, OR Christina LaRue: 503.288.2739 info@oregonbeer.com | oregonbeer.org Oregon Coast Visitors Association Oceanside, OR Marcus Hinz: 541.264.0543 director@thepeoplescoast.com visittheoregoncoast.com Oregon Convention Center Portland, OR Craig Stroud: 503.235.7575 craigstroud@oregoncc.org | oregoncc.org Oregon Hood Cleaning Salem, OR Robert Bambrick: 877.493.1163 robert@oregonhoodcleaning.com oregonhoodcleaning.com Oregon Hospitality Foundation Wilsonville, OR Wendy Popkin: 503.682.4422 wpopkin@oregonrla.org oregonrla.org/foundation Oregon Parks and Recreation Salem, OR Lisa Sumption: 503.986.0803 lisa.sumption@oregon.gov oregonstateparks.org Oregon Point of Sale & Security Systems Portland, OR Andrew Schlick: 503.646.1383 sales@oregonpos.com | oregonpos.com

Oregon Restaurant & Lodging Association | SUMMER 2020

P&R Paper Supply Company Kent, WA Renee German: 909.794.1108 rgerman@prpaper.com | prpaper.com Pacific Fitness Products, LLC Milwaukie , OR Dena Volk: 503.594.0500 dvolk@eenwcommercial.com precorcommercialfitness.com Pacific Northwest My Place Hotels, LLC Aberdeen, SD Joe Dinger: 605.725.5264 joe@nwmyplace.com | myplacehotels.com Pacific Seafood Clackamas, OR Dan Occhipinti: 503.905.4500 docchipinti@pacseafood.com | pacseafood.com Paramount Lodging Advisors, LLC Phoenix, AZ Lloyd Farley: 602.301.0029 lfarley@paramountlodging.com paramountlodging.com Parity Software Inc. Beaverton, OR Heyke Kirkendall-Baker: 503.913.0108 heyke@nwemployersolutions.com nwemployersolutions.com Parkside Insurance Portland, OR Rich Allison: 503.245.1709 richallison@parksideagency.com parksideagency.com PenridgeGlobal Portland, OR Kevin Krietemeyer: 401.632.7673 kevin.krietemeyer@penridgeglobal.com penridgeglobal.com Perfect Flush Wood Village, OR Heather Deveney: 503.985.9461 perfectflushpdx@gmail.com | perfectflushpdx.com

Performance Reps Northwest Portland, OR Janel Rupp: 503.295.0424 janelr@prnw.com | prnw.com Performance Resources, Inc. Springfield, OR Dr. Jim Howard: 541.525.1378 jim@prol.ws | prol.ws Pono Building Consultants Newberg, OR Alika Nee: 503.828.2202 alika@ponobuildingconsultants.com ponobuildingconsultants.com

protel North America Atlanta, GA Chris McKenzie: 470.707.7818 christopher.mckenzie@protel.net protel.net PSAV Bonney Lake, WA Jason Younce: 314.210.4128 jyounce@psav.com | psav.com Quest Investment Management Inc. Lake Oswego, OR Cameron Johnson: 503.221.0158 questinvestment.com

Porter Springfield, OR John Barry: 514.241.8802 hey@heyporter.app | heyporter.app

rapid!

Tampa, FL Jennifer Wall: 888.828.2270 jwall@rapidpaycard.com | rapidpaycard.com

Portland Beverage Company, Inc. Portland, OR Mike Gross: 503.236.2100 m.gross@portlandbev.com | portlandbev.com

Restaurant Buying Group Chico, CA John Castaldo: 530.345.6937 jcastaldo@rbgonline.com | rbgonline.com

Portland General Electric Co. Portland, OR Kyle Barton: 503.464.7970 kyle.barton@pgn.com | portlandgeneral.com

RestaurantZone | HotelZone Tigard, OR Casey Lucas:503.805.0780 casey@therestaurantzone.com therestaurantzone.com

Portland Lighting, Inc. Portland, OR Mark Bowgren: 503.624.1489 mark@portlandlighting.com portlandlighting.com Portland Monthly Portland, OR Jim Doyle: 971.200.7022 jdoyle@sagacitymedia.com | pdxmonthly.com Portland Roasting Coffee Portland, OR Martin Barrett: 503.236.7378 martin@portlandroasting.com portlandcoffeeroasters.com Portland Trail Blazers Portland, OR Bridget Sheehan: 503.234.9291 bridget.sheehan@trailblazers.com trailblazers.com POSitive Technologies, Inc. Portland, OR Alex Frantz: 503.284.6565 sales@positivetech.com | positivetech.com ORLA ENDORSED Professional Benefit Services Salem, OR Garth Rouse: 503.371.7622 gbrouse@profben.com | profben.com ORLA 401K employee retirement plan for available for members.

Rewards Network Chicago, IL Michelle Prescott: 503.360.7329 restaurants@rewardsnetwork.com rewardsnetwork.com Ri-Ky Roofing LLC Oregon City, OR Tara Kramer: 503.957.2840 tara.kramer@ri-ky.com | ri-ky.com Riverside Payments Vancouver, WA Brandon Skinner: 503.972.5572 brandon@riversidepayments.com riversidepayments.com

Rox Services Lake Oswego, OR Herve Yoga Tchapleu: 503.509.2026 roxservicesllc@gmail.com | roxservices.com Safety Northwest LLC Portland, OR Joe Mullens: 503.806.3999 jmullens@safetynorthwest.org safetynorthwest.org ORLA ENDORSED SAIF Corporation Salem, OR Pat Morrill: 503.373.8827 patmor@saif.com | saif.com SEE OUR AD ON PAGE 6 Additional 14% discount for qualifying ORLA members and no minimum annual premium.

Salem Area Chamber of Commerce Salem, OR Tom Hoffert: 503.581.1466 info@salemchamber.org salemchamber.org Salem Convention Center Salem, OR Kara Campuzano: 503.589.1700 sales@salemconventioncenter.org salemconventioncenter.org Samuels Yoelin Kantor LLP Portland, OR Valerie Sasaki: 503.226.2966 samuelslaw.com Sandin Insurance Group Lake Oswego, OR Dave Sandin: 503.381.8583 dave@sandininsurance.com sandininsurance.com Sanilux Brands Portland, OR James Esposito: 503.764.4147 sales@saniluxbrands.com | saniluxbrands.com

RMC Albany, OR Kirk Richardson: 541.936.2389 kirk@rmc-strategic.com | rmc-strategic.com

Security Signs Portland, OR Kevin Hallwyler: 503.232.4172 khallwyler@securitysigns.com | securitysigns.com

Rose’s Equipment & Supply Portland, OR Tom Rose: 503.233.7450 tom@rosesequipment.com rosesequipment.com

Sequential Portland, OR Allison Kipnis: 800.447.3794 marketing@choosesq.com | choosesq.com

Roseburg Area Chamber of Commerce & Visitors Center Roseburg, OR Debbie Fromdahl: 541.672.2648 roseburg@roseburgareachamber.org roseburgchamber.com

HOSPITALITY HUB - MEMBER EXCLUSIVE OFFER:

$50 Bonus rebate on used cooking oil and/or 10% discount on grease trap service for ORLA members.

Serta Kirkland, WA Ed Baran: 503.349.5056 ebaran@serta.com | serta.com OregonRLA.ORG 31

COMPANIES BY NAME Service Team of Professionals Restoration Tualatin, OR Pam Richards: 503.408.1212 pam@stoporegon.com | stoprestoration.com

Summit Cleaning & Restoration Stayton, OR Mark Fields: 503.364.1220 mark@summitclean.com | summitclean.com

Travel Medford Medford, OR Eli Matthews: 541.779.4847 info@travelmedford.org | travelmedford.org

Sheridan Fruit Company, Inc. Portland, OR Vincent Torchia: 503.236.2113 vince@sheridanfruit.com | sheridanfruit.com

Redmond: 541.389.1258

Travel Oregon Portland, OR Todd Davidson: 800.547.7842 info@traveloregon.com | traveloregon.com

Signs Now Portland, OR Kristin Trevino: 503.252.0650 trevino@signsnownw.com | signsnownw.com Silverman Studios Video Production Philomath, OR Jeff Silverman: 541.908.1074 jeff@silvermanstudios.com silvermanstudios.com Sisters Area Chamber of Commerce Sisters, OR Judy Trego: 541.549.0251 judy@sisterscountry.com sisterscountry.com SkyTouch Technology Phoenix, AZ Chris Brown: 480.205.5634 cbrown@skytouchtechnology.com skytouchtechnology.com Slateshore Recovery LLC Purchase, NY Brian McEnery: 212.662.4979 x 625 brian.mcenery@slateshore.com | slateshore.com Smith Travel Research (STR) Hendersonville, TN Chase Oeser: 615.824.8664 coeser@str.com | smithtravelresearch.com Southern Oregon Business Equipment LLC Medford, OR Olin Ford: 541.601.6826 olinford@hotmail.com | sobepos.com Southern Oregon University, School of Business Ashland, OR Lisa Sherrill: 541.552.8243 sherrill@sou.edu | sou.edu SpotOn San Francisco, CA Alana Hockenhull: 772.532.5203 ahockenhull@spoton.com spoton.com/hospitality Steele Group Insurance Agency Eugene, OR Kelly Steele: 541.687.2600 kelly@steelegroup.info | steelegroup.info Subway Group Lake Oswego, OR Michele Blanden: 503.344.4815 micheleshelley@aol.com | subway.com 32

The Summit Group of Oregon, LLC Salem, OR John Petrie: 503.581.2825 john.petrie@sgopro.com | sgopro.com SVN | Bluestone & Hockley Portland, OR Brian Resendez: 503.577.7710 brian.resendez@svn.com nwhotelinvestor.com Symbiotic Food Service Solutions Newberg, OR Greg Schultz: 503.537.7157 greg@symbioticfoodsolutions.com symbioticfoodservicesolutions.com Sysco Portland Wilsonville, OR Bobbie McDonald: 503.682.8700 syscoportland@pdx.sysco.com syscoportland.com Bend: 541.382.6955 Eugene: 541.741.3102 Talbot, Korvola & Warwick LLP Lake Oswego, OR Kris Peterson: 503.274.2849 kpeterson@tkw.com | tkw.com Tillamook Chamber of Commerce Tillamook, OR Justin Aufdermauer: 503.842.7525 info@tillamookchamber.org tillamookchamber.org Time Equipment Company Bellevue, WA John Brondello III: 425.861.9599 sales@timeequipment.com timeequipment.com Togather Restaurant Consulting Springfield, OR Seth Gruschow: 541.513.1883 seth@togatherconsulting.com togatherconsulting.com SEE OUR AD ON PAGE 45 HOSPITALITY HUB - MEMBER EXCLUSIVE OFFER:

20% Discount off hourly rate for ORLA members.

Travel Lane County Eugene, OR Kari Westlund: 541.484.5307 info@travellanecounty.org eugenecascadescoast.org

Oregon Restaurant & Lodging Association | SUMMER 2020

Travel Portland Portland, OR Jeff Miller: 503.275.9750 info@travelportland.com | travelportland.com Travel Salem Salem, OR Angie Onyewuchi: 503.581.4325 information@travelsalem.com | travelsalem.com Travel Southern Oregon Medford, OR Brad Niva: 541.552.0520 brad@southernoregon.org southernoregon.org Travel Southern Oregon Coast Bandon, OR Julie Miller: 541.297.2821 julie@oscrtn.com | oscrtn.com Uber San Francisco, CA Caleb Weaver: 415.612.8582 uber.com/portland U.S. Linen & Uniform Hillsboro, OR Marty Kohn: 971.361.6125 marty@uslinen.com | uslinen.com ORLA ENDORSED UnitedHealthcare Santa Cruz, CA Alliah Sheta: 763.361.6963 alliah.sheta@uhg.com | lp.uhc.com/orla SEE OUR AD ON PAGE 14 Exclusive discounts for ORLA members on standard group medical plans, specialty benefits, Restaurant & Hospitality Association Benefit Trust and wellness programs and services to help improve health, productivity and retention.

US Foods Woodburn, OR Wayne Roland: 503.980.2500 wayne_roland@usfoods.com | usfoods.com USI Insurance Services Seattle, WA Elisa Bylund: 206.441.6300 elisa.bylund@usi.com Vacation Villages of America Beaverton, OR Doug Nealeigh: 503.601.2015 doug@v-v-a.com | v-v-a.com

VersiPOS Clackamas, OR Tyler Young: 503.788.5933 info@versipos.com | versitech.com

Visit McMinnville McMinnville, OR Jeff Knapp: 971.241.8808 jeff@visitmcminnville.com | visitmcminnville.com

Willamette Valley Vineyards Turner, OR Jim Bernau: 503.588.9463 info@wvv.com | wvv.com

Vertical Booking USA Hillsboro, OR Mark Lewis-Brown: 503.343.4263 info@verticalbookingusa.com verticalbookingusa.com

Visit Tillamook Coast Tillamook, OR Nan Devlin: 503.842.2672 info@tillamookcoast.com | tillamookcoast.com

Winthrop Corp Estacada, OR Jordan Winthrop: 503.201.7219 jordan@winthropweb.com | winthropweb.com

WaitersWorld Beaverton, OR Paul Paz: 503.524.0788 tips@waitersworld.com | waitersworld.com

Young’s Market Company of Oregon Portland, OR Ron Quinonez Jr.: 503.652.8836 rquinonez@youngsmarket-or.com youngsmarket.com

Visit Bend Bend, OR Valerie Warren: 800.949.6086 valerie@visitbend.com | visitbend.com Visit Corvallis Corvallis, OR Christina Rehklau: 541.757.1544 christina@visitcorvallis.com | visitcorvallis.com Visit Hood River Hood River, OR Ashley Huckaby May: 541.386.2000 ashley@visithoodriver.com | visithoodriver.com

Ward Insurance Agency, Inc. Eugene, OR Sabrina Goldberg: 541.687.1117 sabrina@wardinsurance.net | wardinurance.net Washington County Visitors Association Beaverton, OR Carolyn McCormick: 503.664.5555 carolyn@wcva.org | tualatinvalley.org

OLCC APPROVED ALCOHOL SERVER TRAINING Oregon's only winner of the Brandon Hall Award for Excellence for Alcohol Server Education • Just $18 for the course and practice test • Available in English or Spanish

• Take the training on your computer or mobile device • Resources to help guide you • Stop and start anytime

OregonAlcoholServer.com OregonRLA.ORG 33

COMPANIES BY NAME PRODUCT / SERVICE ACCOUNTING

BGO CPAs................................................. 503.233.1133 Doty, Pruett, Wilson PC............................. 503.362.9152 GeffenMesher ........................................... 503.221.0141 Isler CPA.................................................... 541.342.5161 My Accounting Team................................. 541.844.1484 Talbot, Korvola & Warwick LLP.................. 503.274.2849

ADA SIGNAGE / INFORMATION

NiceBadge................................................. 541.476.3166 Signs Now................................................. 503.252.0650

ADVERTISING

BEVERAGES; ALCOHOLIC

Anheuser-Busch......................................... 562.216.0030 Bendistillery............................................... 541.318.0200 Columbia Distributing............................... 503.274.9990 Young’s Market Company of Oregon........ 503.652.8836

BEVERAGES; NON-ALCOHOLIC

Columbia Distributing............................... 503.274.9990 K & F Coffee Roasters............................... 503.234.7788 Keurig Dr Pepper...................................... 503.482.5486 Portland Beverage Company, Inc.............. 503.236.2100 Portland Roasting Coffee.......................... 503.236.7378

Allied Video Productions........................... 503.363.7301 Certified Folder Display Service, Inc......... 503.252.2570 Portland Monthly....................................... 971.200.7022 Security Signs............................................ 503.232.4172 Signs Now................................................. 503.252.0650 Silverman Studios Video Production......... 541.908.1074 Sisters Area Chamber of Commerce......... 541.549.0251 Travel Salem.............................................. 503.581.4325 Winthrop Corp.......................................... 503.201.7219

BROCHURE SERVICES

AGE VERIFICATION SYSTEMS

CASH REGISTERS / BUSINESS MACHINES

Intellicheck................................................. 516.992.1900

ARCHITECTS

Curtis Restaurant Equipment..................... 541.746.7480 SEE OUR AD ON PAGE 18 Oculus Inc.................................................. 503.231.9222

ASSOCIATIONS

AAHOA ..................................................... 404.816.5759 AHLA......................................................... 202.289.3100 AHLEI......................................................... 800.349.0299 Golf Alliance of Oregon............................ 503.981.4653 NRA........................................................... 800.424.5156 NRAEF....................................................... 800.424.5156 Oregon Brewers Guild............................... 503.288.2739 Oregon Beverage Association.................. 503.370.8416 ORLA......................................................... 503.682.4422 Oregon Hospitality Foundation................. 503.682.4422 Restaurant Buying Group.......................... 530.345.6937

ATM MACHINES

First Data................................................... 804.349.2914 Riverside Payments.................................... 503.972.5572

AWNINGS

Security Signs............................................ 503.232.4172

BAKED GOODS

Franz Bakery.............................................. 503.232.2191 LBA............................................................ 206.714.1700

BAR MIXES / SUPPLIES

Bargreen Ellingson.................................... 503.227.1161

BEER / ALE

RMC........................................................... 541.936.2389

BUILDING CONSULTANTS

CSI Construction........................................ 971.533.5558 Pono Building Consultants........................ 503.828.2202

CARPET CLEANING

Summit Cleaning & Restoration................ 503.364.1220

First Data................................................... 804.349.2914 Oregon Point of Sale & Security Systems.................................... 503.646.1383 POSitive Technologies, Inc........................ 503.284.6565

CLEANING PRODUCTS / EQUIPMENT

Auto Chlor Systems................................... 503.570.8070 Biokleen..................................................... 360.576.0064 Draco Hygienic Products........................... 909.933.1000 Dyson........................................................ 253.350.4881 Ecolab Institutional.................................... 208.420.7658 Sanilux Brands........................................... 503.764.4147 Summit Cleaning & Restoration................ 503.364.1220

COFFEE / ESPRESSO MACHINES

Caffe D’arte............................................... 206.762.4381 iFill Systems............................................... 360.574.7737 K & F Coffee Roasters............................... 503.234.7788 Longbottom Coffee & Tea Inc................... 503.648.1271 Portland Roasting Coffee.......................... 503.236.7378

COFFEE / TEA

Caffe D’arte............................................... 206.762.4381 Espresso Me Service.................................. 503.620.2073 K & F Coffee Roasters............................... 503.234.7788 Longbottom Coffee & Tea Inc................... 503.648.1271 Oregon Spice Company............................ 503.238.0664 Portland Roasting...................................... 503.236.7378

COMPUTER SYSTEMS / NETWORKING

Dell Technologies...................................... 512.513.0455 SEE OUR ADS ON PAGES 16 & 44 Luminant Digital Security.......................... 503.905.3285 SpotOn...................................................... 772.532.5203 VersiPOS.................................................... 503.788.5933

Anheuser-Busch......................................... 562.216.0030 Oakshire Brewing...................................... 541.688.4555

BEVERAGE DISPENSERS

Portland Beverage Company, Inc.............. 503.236.2100

BEVERAGE DISTRIBUTORS

Anheuser-Busch......................................... 562.216.0030

34

Oregon Restaurant & Lodging Association | SUMMER 2020

COMPUTERS / SOFTWARE

Dell Technologies...................................... 512.513.0455 SEE OUR ADS ON PAGES 16 & 44 Glance Pay................................................. 778.819.1352 Hospitality Vision / Concierge To Go ....... 541.760.5996 Information Systems & Supplies................ 800.964.4192 Logiciel Inc................................................ 510.261.1100 Luminant Digital Security.......................... 503.905.3285 MeazureUp................................................ 855.632.9873 Parity Software Inc..................................... 503.913.0108 Porter......................................................... 541.241.8802 SkyTouch Technology................................ 480.205.5634 Vertical Booking USA................................. 503.343.4263

CONSTRUCTION / REMODELING

BELFOR Property Restoration................... 541.726.9905 CertaPro Painters of Gresham................... 503.610.4700 CSI Construction........................................ 971.533.5558 Deacon Construction, LLC........................ 503.297.8791 J.R. Johnson, LLC...................................... 971.284.5694 Lile International Companies..................... 503.757.5015 Perfect Flush.............................................. 503.985.9461 Ri-Ky Roofing LLC...................................... 503.957.2840 Service Team of Professionals Restoration ����� 503.408.1212

COOKING UTENSILS / EQUIPMENT

Bargreen Ellingson.................................... 503.227.1161 Curtis Restaurant Equipment..................... 541.746.7480 SEE OUR AD ON PAGE 18 Rose’s Equipment & Supply...................... 503.233.7450

CREDIT CARD PROCESSING

First Data................................................... 804.349.2914 Goldendale Capital................................... 503.512.5007 Heartland .................................................. 888.963.3600 Riverside Payments.................................... 503.972.5572 SpotOn...................................................... 772.532.5203 VersiPOS.................................................... 503.788.5933

DAIRY

Medosweet Farms Inc............................... 503.328.0277 Sysco Portland........................................... 503.682.8700

DISHWASHING EQUIPMENT / SUPPLIES

Auto Chlor Systems................................... 503.570.8070 Ecolab Institutional.................................... 253.244.3888 P&R Paper Supply Company..................... 909.389.1897

DISTILLERIES

Bendistillery............................................... 541.318.0200

EDUCATION / TRAINING

BPH2O Inc................................................. 971.361.4637 Chemeketa Community College............... 503.584.7994 Foodwit..................................................... 619.992.5092 Hospitality By Torres.................................. 503.360.5517 HR Annie Consulting, Inc.......................... 503.349.6988 ORLA......................................................... 503.682.4422 OSU - Cascades......................................... 541.322.3100 SEE OUR AD ON PAGE 40 Southern Oregon University, School of Business..................................... 541.552.8243 WaitersWorld............................................. 503.524.0788

E-MARKETING

Logiciel Inc................................................ 510.261.1100 RMC........................................................... 541.936.2389

EMPLOYEE BENEFITS

GNSA........................................................ 503.972.1949 SEE OUR ADS ON PAGES 14 & 16 LaPorte & Associates, Inc.......................... 503.239.4116 rapid!......................................................... 888.828.2270

EMPLOYEE TRAINING / COUNSELING

MeazureUp................................................ 855.632.9873 WaitersWorld............................................. 503.524.0788 Guardian Group......................................... 800.380.8913 Safety Northwest LLC................................ 503.806.3999 Symbiotic Food Service Solutions............. 503.537.7157

EMPLOYMENT SERVICES

Jordan Ramis............................................. 503.598.7070 Performance Resources, Inc...................... 541.525.1378 RestaurantZone | HotelZone...................... 503.805.0780

ENERGY CONSERVATION SYSTEMS

Energy Trust of Oregon............................. 866.605.1676 SEE OUR AD ON PAGE 49 Portland General Electric Co..................... 503.464.7970

FITNESS EQUIPMENT

Pacific Fitness Products, LLC..................... 503.594.0500

FOOD / SUPPLIES DISTRIBUTOR

HEALTH SERVICES

FOOD BROKERS

Acosta Sales & Marketing.......................... 503.624.6747

Metropolitan Services................................ 503.233.8120 Oregon Hood Cleaning............................. 877.493.1163

FOOD EQUIPMENT; PREP / SERVICE

HOSPITALITY CONSULTANTS

Bargreen Ellingson.................................... 503.227.1161 Curtis Restaurant Equipment..................... 541.746.7480 SEE OUR AD ON PAGE 18 Metropolitan Services................................ 503.233.8120 Performance Reps Northwest.................... 503.295.0424

FOOD; CANNED / PACKAGED

Acosta Sales & Marketing.......................... 503.624.6747 Bridgford Food.......................................... 916.660.2934

FOOD; FOOD PRODUCTS/ FRUITS / VEGETABLES

ASCAP....................................................... 800.505.4052 Brunswick Bowling Products LLC............... 925.765.3837 Metro Visitor Venues................................. 503.797.1790 Portland Trail Blazers................................. 503.234.9291

EQUIPMENT REPAIR

FOOD; FROZEN

General Parts LLC...................................... 503.624.0890 Rox Services.............................................. 503.509.2026

ESPRESSO CARTS / KIOSKS

Caffe D’arte Coffee Roasters.................... 800. 999.5334

EVENT PLANNING / CONSULTING

Allied Video Productions........................... 503.363.7301 PSAV.......................................................... 314.210.4128

EVENT VENUES

Metro Visitor Venues................................. 503.797.1790 Salem Convention Center......................... 503.589.1700

EXTRACTS / FLAVORING

Oregon Spice Company............................ 503.238.0664

FINANCIAL PRODUCTS / SERVICES

BGO CPAs................................................. 503.233.1133 Garth T. Rouse & Associates...................... 800.523.3316 GeffenMesher ........................................... 503.221.0141 Goldendale Capital................................... 503.512.5007 i3 Verticals Point of Sale............................ 800.683.2778 Isler CPA.................................................... 541.342.5161 My Accounting Team................................. 541.844.1484 Parkside Insurance..................................... 503.245.1709 Professional Benefit Services..................... 503.371.7622 Quest Investment Management Inc.......... 503.221.0158 Slateshore Recovery LLC......................212.662.4979 x 625

FISH

Pacific Seafood.......................................... 503.405.4500

Baker Commodities................................... 503.289.1221 Sequential.................................................. 800.447.3794

AZURE....................................................... 971.200.8351 Hubba Inc.................................................. 844.860.7575 P&R Paper Supply Company..................... 909.794.1108 Portland Beverage Company, Inc.............. 503.236.2100

Charlie’s Produce....................................... 503.573.4410 Duck Delivery Produce Inc........................ 503.288.9380 Emerald Fruit and Produce Co.................. 541.342.2136 McDonald Wholesale Co........................... 541.345.8421 Sheridan Fruit Company, Inc..................... 503.236.2113 Sysco Portland........................................... 503.682.8700 US Foods................................................... 503.980.2500

ENTERTAINMENT

GREASE TRAPS; CLEANING / REMOVAL

Acosta Sales & Marketing.......................... 503.624.6747 Charlie’s Produce....................................... 503.573.4410 Duck Delivery Produce, Inc....................... 503.288.9380 Foster Farms.............................................. 209.668.6687 LBA............................................................ 206.714.1700 McDonald Wholesale Co........................... 541.345.8421

FOOD; PREPARED

Bridgford Food.......................................... 916.660.2934 Charlie’s Produce....................................... 503.573.4410 Duck Delivery Produce, Inc....................... 503.288.9380

FRANCHISE SALES / DEVELOPMENT

UnitedHealthcare....................................... 763.361.6963 SEE OUR AD ON PAGE 14

HOOD CLEANING

Amber Hotel Company................. 818.851.3300 x 3301 BPH2O Inc................................................. 971.361.4637 Crystal Investment Property...................... 503.530.1316 SEE OUR AD ON PAGE 3 Culinary Options........................................ 206.283.6740 HVS............................................................ 970.227.7799 Latin Advantage LLC................................. 503.830.2977 PSAV.......................................................... 314.210.4128 SVN | Bluestone & Hockley....................... 503.577.7710 Symbiotic Food Service Solutions............. 503.537.7157 Togather Restaurant Consulting................ 541.513.1883 SEE OUR AD ON PAGE 45

HOTEL / PROPERTY MANAGEMENT

Amber Hotel Company................. 818.851.3300 x 3301 Crystal Investment Property...................... 503.530.1316 SEE OUR AD ON PAGE 3 Lile International Companies..................... 503.757.5015 Meyers....................................................... 612.508.9053 Pacific Northwest My Place Hotels, LLC ��� 605.725.5264 SkyTouch Technology................................ 480.205.5634 Vacation Villages of America..................... 503.601.2015

HUMAN RESOURCES

BBSI........................................................... 503.403.1355 Gecko Hospitality - Oregon...................... 503.935.5990 GNSA........................................................ 503.972.1949 SEE OUR ADS ON PAGES 14 & 16 HR Annie Consulting, Inc.......................... 503.349.6988 Parity Software Inc..................................... 503.913.0108 Performance Resources, Inc...................... 541.525.1378 rapid!......................................................... 888.828.2270 The Caputo Group.................................... 503.646.5716 Time Equipment Company....................... 425.861.9599

Figaro’s Italian Pizza, Inc............................ 503.371.9318 Subway Group........................................... 503.344.4815

FURNITURE; TABLES / CHAIRS

Northland Furniture................................... 541.389.3600 Office Depot.............................................. 561.438.4800 Rose’s Equipment & Supply...................... 503.233.7450

GLUTEN FREE PRODUCTS

Ankeny Lakes / St. Marie’s Wild Rice......... 503.363.3241 Hubba Inc.................................................. 844.860.7575

GOURMET FOODS

LBA............................................................ 206.714.1700 Longbottom Coffee & Tea......................... 503.648.1271 Hubba Inc.................................................. 844.860.7575

GOVERNMENT AGENCIES

Benton County Environmental Health....... 541.766.6650 Oregon Convention Center....................... 503.235.7575 Oregon Parks and Recreation.................... 503.986.0803

OregonRLA.ORG 35

COMPANIES BY NAME PRODUCT / SERVICE INSURANCE SERVICES / BROKERS

Abel Insurance Agency.............................. 541.267.4124 Elliott, Powell, Baden & Baker, Inc............ 503.227.1771 Evergreen Insurance Managers Inc........... 503.259.3060 Fournier Group.......................................... 503.251.2255 Garth T. Rouse & Associates...................... 800.523.3316 JD Fulwiler & Co Insurance....................... 503.293.8325 Knutsen Insurance..................................... 503.325.1541 KPD Insurance........................................... 541.741.0550 LaPorte & Associates, Inc.......................... 503.239.4116 Leavitt Group of Portland.......................... 503.639.4220 Liberty Mutual Insurance........................... 888.398.8924 SEE OUR AD ON THE BACK COVER Nasburg & Company................................. 541.267.3165 Parkside Insurance..................................... 503.245.1709 Safety Northwest LLC................................ 503.806.3999 SAIF........................................................... 503.373.8827 Sandin Insurance Group............................ 503.381.8583 Steele Group Insurance Agency................ 541.687.2600 The Summit Group of Oregon, LLC.......... 503.581.2825 UnitedHealthcare....................................... 763.361.6963 SEE OUR AD ON PAGE 14 USI Insurance Services............................... 206.441.6300 Ward Insurance Agency, Inc...................... 541.687.1117

INTERNET SERVICES

Comcast Business...................................... 541.414.5319

JANITORIAL; SUPPLIES / CLEANING / MAINTENANCE

Draco Hygienic Products........................... 909.933.1000 Metropolitan Services................................ 503.233.8120 Office Depot.............................................. 561.438.4800 P&R Paper Supply Company..................... 909.794.1108 JUICES Keurig Dr Pepper...................................... 503.482.5486

LAUNDRY SERVICES / EQUIPMENT

Auto Chlor Systems................................... 503.570.8070 Ecolab Institutional.................................... 208.420.7658 ABC Enterprises, Inc.................................. 503.582.8238 Cascadia Laundry Solutions LLC............... 503.951.2446

LEGAL SERVICES

Ball Janik................................................... 503.944.6051 Barran Liebman LLP................................... 503.228.0500 Cosgrave Vergeer Kester LLP.................... 503.323.9000 D. Michael Mills, Lawyer PC...................... 503.873.7691 Davis Wright Tremaine LLP........................ 503.778.5460 Fisher Phillips............................................. 503.242.4262 Glance Pay................................................. 778.819.1352 Holland & Knight....................................... 503.243.2300 Jordan Ramis............................................. 503.598.7070 Law Office of Michael B. Gottlieb, PC....... 503.546.0498 Northwest Alcohol Law............................. 503.718.2311 Parity Software Inc..................................... 503.913.0108 Samuels Yoelin Kantor LLP........................ 503.226.2966

LIGHTING / LIGHT FIXTURES

Portland Lighting Inc................................. 503.624.1489

LINENS / TEXTILES

PenridgeGlobal ........................................ 401.632.7673 U.S. Linen & Uniform ................................ 971.361.6125

LOCKS / KEYS

MAGAZINES / NEWSPAPERS

OVENS; RANGES / MICROWAVE OVENS

MAINTENANCE

PAYROLL SERVICES

Certified Folder Display Service, Inc......... 503.252.2570 Portland Monthly....................................... 971.200.7022

CertaPro Painters of Gresham................... 503.610.4700 Oregon Hood Cleaning............................. 877.493.1163 Perfect Flush.............................................. 503.985.9461 Service Team of Professionals Restoration �����503.408.1212

MANAGEMENT RECRUITING

BBSI........................................................... 503.403.1355 GNSA........................................................ 503.972.1949 SEE OUR ADS ON PAGES 14 & 16 Heartland .................................................. 888.963.3600 rapid!......................................................... 888.828.2270 Time Equipment Company....................... 425.861.9599

Gecko Hospitality - Oregon...................... 503.935.5990 Hospitality By Torres.................................. 503.360.5517 RestaurantZone | HotelZone...................... 503.805.0780

PERSONAL PROTECTIVE EQUIPMENT

MANUFACTURER

PHOTOGRAPHY

AZURE....................................................... 971.200.8351 NiceBadge................................................. 541.476.3166

MARKETING

Foundry 503.............................................. 503.475.0058 FPW Media................................................ 541.343.1355 GISI Marketing Group............................... 503.598.0636 Hospitality Vision / Concierge To Go ....... 541.760.5996 Localfluence Inc......................................... 801.699.3768 Portland Monthly....................................... 971.200.7022 Rewards Network...................................... 503.360.7329 RMC........................................................... 541.936.2389 Silverman Studios Video Production......... 541.908.1074 Visit Hood River......................................... 541.386.2000 Winthrop Corp.......................................... 503.201.7219

MATTRESSES

Serta ......................................................... 503.349.5056 MEATS Foster Farms.............................................. 209.668.6687 McDonald Wholesale Co........................... 541.345.8421 Nicky USA Inc............................................ 503.234.4263 Sheridan Fruit Company, Inc..................... 503.236.2113 Sysco Portland........................................... 503.682.8700 US Foods................................................... 503.980.2500

MENUS / MENU DISPLAY

Foodwit..................................................... 619.992.5092 Porter......................................................... 541.241.8802

MOBILE APP

Hospitality Vision / Concierge To Go ....... 541.760.5996 Porter......................................................... 541.241.8802

MUSIC

BMI............................................................ 615.401.2877 ASCAP....................................................... 800.505.4052

NON FOOD MANUFACTURING REP.

MarkeTeam Foodservice........................... 360.696.3984

OFFICE SUPPLIES

Dell Technologies...................................... 512.513.0544 SEE OUR ADS ON PAGES 16 & 44 Office Depot.............................................. 561.438.4800

ONLINE RESERVATIONS / MARKETING

CoHo Res (Connect Hotel Reservations).................... 503.425.1444 Vertical Booking USA................................. 503.343.4263

Meyers....................................................... 612.508.9053

36

General Parts LLC...................................... 503.624.0890 Rox Services.............................................. 503.509.2026

Oregon Restaurant & Lodging Association | SUMMER 2020

McDonald Wholesale Co........................... 541.345.8421

Foundry 503.............................................. 503.475.0058

POINT OF SALE SYSTEMS

Emerald Business Systems........................ 541.687.8204 Information Systems & Supplies................ 800.964.4192 Oregon Point of Sale & Security Systems.................................... 503.646.1383 POSitive Technologies, Inc........................ 503.284.6565 Riverside Payments.................................... 503.972.5572 Southern Oregon Business Equipment LLC........................... 541.601.6826 SpotOn...................................................... 772.532.5203 VersiPOS.................................................... 503.788.5933

POULTRY

Foster Farms.............................................. 209.668.6687 Nicky USA Inc............................................ 503.234.4263

PRINTING

GISI Marketing Group............................... 503.598.0636

PROMOTIONS / PROMOTIONAL PRODUCTS

Logiciel Inc................................................ 510.261.1100

PROPERTY AND CASUALTY INSURANCE

Abel Insurance Agency.............................. 541.267.4124 Elliott, Powell, Baden & Baker, Inc............ 503.227.1771 Fournier Group.......................................... 503.251.2255 JD Fulwiler & Co Insurance....................... 503.293.8325 Knutsen Insurance..................................... 503.325.1541 KPD Insurance........................................... 541.741.0550 LaPorte & Associates, Inc.......................... 503.239.4116 Liberty Mutual Insurance........................... 888.398.8924 SEE OUR AD ON THE BACK COVER Nasburg & Company................................. 541.267.3165 Parkside Insurance..................................... 503.245.1709 Sandin Insurance Group............................ 503.381.8583 Steele Group Insurance Agency................ 541.687.2600

PROPERTY DAMAGE RESTORATION

BELFOR Property Restoration................... 541.726.9905 CertaPro Painters of Gresham................... 503.610.4700 J.R. Johnson, LLC...................................... 971.284.5694 Service Team of Professionals Restoration........................... 503.408.1212 Summit Cleaning & Restoration................ 503.364.1220

PUBLIC RELATIONS

Hubbell Communications.......................... 503.546.5909 Visit Corvallis............................................. 541.757.1544 Visit Tillamook Coast................................. 503.842.2672 WaitersWorld............................................. 503.524.0788

REAL ESTATE

Amber Hotel Company................. 818.851.3300 x 3301 Crystal Investment Property...................... 503.530.1316 SEE OUR AD ON PAGE 3 Hotel Realty NW / Kennedy & Mohn, P.S................................ 425.485.7925 Jordan Ramis............................................. 503.598.7070 Marlin Group............................................. 503.241.2330 Northwest Business Sales & Certified Appraisals LLC............................ 541.968.2728 Paramount Lodging Advisors, LLC ����������� 602.301.0029 SVN | Bluestone & Hockley....................... 503.577.7710 The M. Maletis Company.......................... 503.314.3220

REFRIGERATION

Custom Gaskets NW................................. 253.389.8884 Energy Trust of Oregon............................. 866.605.1676 SEE OUR AD ON PAGE 49 General Parts LLC...................................... 503.624.0890 Performance Reps Northwest.................... 503.295.0424 Rose’s Equipment & Supply...................... 503.233.7450 Rox Services.............................................. 503.509.2026

RESTAURANT DEVELOPMENT / CONSULTING

BPH2O Inc................................................. 971.361.4637 Culinary Options........................................ 206.283.6740 Foodwit..................................................... 619.992.5092 Marlin Group............................................. 503.241.2330 Oculus Inc.................................................. 503.231.9222 Symbiotic Food Service Solutions............. 503.537.7157 The M. Maletis Company.......................... 503.314.3220 Togather Restaurant Consulting................ 541.513.1883 SEE OUR AD ON PAGE 45

RICE / GRAINS

Ankeny Lakes / St. Marie’s Wild Rice......... 503.363.3241

SAFETY / SANITATION

BELFOR Property Restoration................... 541.726.9905 Curtis Restaurant Equipment..................... 541.746.7480 SEE OUR AD ON PAGE 18 Ecolab Institutional.................................... 208.420.7658 J.R. Johnson, LLC...................................... 971.284.5694 McDonald Wholesale Co........................... 541.345.8421 Meyers....................................................... 612.508.9053 Sanilux Brands........................................... 503.764.4147 Service Team of Professionals Restoration........................... 503.408.1212 Summit Cleaning & Restoration................ 503.364.1220 NiceBadge................................................. 541.476.3166

SEAFOOD

Pacific Seafood.......................................... 503.905.4500 US Foods................................................... 503.980.2500

SECURITY SYSTEMS

Emerald Business Systems........................ 541.687.8204 Information Systems & Supplies................ 800.964.4192 Luminant Digital Security.......................... 503.905.3285 Oregon Point of Sale & Security Systems........................................ 503.646.1383 POSitive Technologies, Inc........................ 503.284.6565

SIGNS / BANNERS

GISI Marketing Group............................... 503.598.0636 NiceBadge................................................. 541.476.3166 Security Signs............................................ 503.232.4172 Signs Now................................................. 503.252.0650

SPECIALTY PRODUCTS

AZURE....................................................... 971.200.8351 Nicky USA Inc............................................ 503.234.4263 PenridgeGlobal ........................................ 401.632.7673 Sheridan Fruit Company, Inc..................... 503.236.2113

STAFFING / EXECUTIVE SEARCH

Gecko Hospitality - Oregon...................... 503.935.5990 RestaurantZone | HotelZone...................... 503.805.0780

STEAM BOILERS / KETTLES

Performance Reps Northwest.................... 503.295.0424

STRATEGIC PLANNING

Doty, Pruett, Wilson PC............................. 503.362.9152 Performance Resources, Inc...................... 541.525.1378 Southern Oregon University, School of Business..................................... 541.552.8243 The M. Maletis Company.......................... 503.314.3220

SUSTAINABLE PRODUCTS

Sequential.................................................. 800.447.3794

TAX SERVICES

Doty, Pruett, Wilson PC............................. 503.362.9152 Isler CPA.................................................... 541.342.5161 Talbot, Korvola & Warwick LLP.................. 503.274.2849

TOURISM MARKETING

Central Oregon Visitors Association.......... 541.389.8799 Clackamas County Tourism & Cultural Affairs........................................... 503.655.8490 Coos Bay-North Bend Visitor & Convention Bureau.................................... 541.297.2432 Oregon Coast Visitors Association............ 541.264.0543 Rewards Network...................................... 503.360.7329 Roseburg Area Chamber of Commerce & Visitors Center..................... 541.672.2648 Salem Area Chamber of Commerce.......... 503.581.1466 Sisters Area Chamber of Commerce......... 541.549.0251 Tillamook Chamber of Commerce............ 503.842.7525 Travel Lane County.................................... 541.484.5307 Travel Medford.......................................... 541.779.4847 Travel Portland........................................... 503.275.9750 Travel Salem.............................................. 503.581.4325 Travel Southern Oregon............................ 541.552.0520 Travel Southern Oregon Coast.................. 541.297.2821 Visit Bend.................................................. 800.949.6086 Visit Corvallis............................................. 541.757.1544 Visit Hood River......................................... 541.386.2000 Visit McMinnville........................................ 971.241.8808 Visit Tillamook Coast................................. 503.842.2672 Washington County Visitors Association ���� 503.664.5555

TRANSPORTATION

TRAVEL INFORMATION

Certified Folder Display Service, Inc......... 503.252.2570 Clackamas County Tourism & Cultural Affairs........................................... 503.655.8490 Travel Lane County.................................... 541.484.5307 Travel Salem.............................................. 503.581.4325 Visit Corvallis............................................. 541.757.1544 Visit McMinnville........................................ 971.241.8808 Visit Tillamook Coast................................. 503.842.2672 Albany Visitors Association........................ 541.928.0911 Ashland Chamber of Commerce............... 541.482.3486 Discover Klamath Visitor and Convention Bureau.................................... 541.882.1501 Lincoln City Visitor & Convention Bureau.................................... 541.996.1271 Smith Travel Research................................ 615.824.8664 Travel Medford.......................................... 541.779.4847 Travel Portland........................................... 503.275.9750 Travel Southern Oregon............................ 541.552.0520 Travel Southern Oregon Coast.................. 541.297.2821 Visit Bend.................................................. 800.949.6086 Visit Hood River......................................... 541.386.2000 Washington County Visitors Association ���� 503.664.5555

UTILITIES

Energy Trust of Oregon............................. 866.605.1676 SEE OUR AD ON PAGE 49 Northwest Natural..................................... 503.226.4211 Portland General Electric Co..................... 503.464.7970

VIDEO PRODUCTION

Allied Video Productions........................... 503.363.7301 FPW Media................................................ 541.343.1355 Silverman Studios Video Production......... 541.908.1074

WASTE GREASE REMOVAL

Sequential.................................................. 800.447.3794

WEB DESIGN

Foundry 503.............................................. 503.475.0058 Winthrop Corp.......................................... 503.201.7219

WINERIES / WINE

Erath Winery.............................................. 503.538.3318 Willamette Valley Vineyards...................... 503.588.9463

WORKER’S COMP INSURANCE

Abel Insurance Agency.............................. 541.267.4124 Elliott, Powell, Baden & Baker, Inc............ 503.227.1771 Fournier Group.......................................... 503.251.2255 JD Fulwiler & Co Insurance....................... 503.293.8325 Knutsen Insurance..................................... 503.325.1541 KPD Insurance........................................... 541.741.0550 Liberty Mutual Insurance........................... 888.398.8924 SEE OUR AD ON THE BACK COVER Nasburg & Company................................. 541.267.3165 Safety Northwest LLC................................ 503.806.3999 SAIF........................................................... 503.373.8827 Sandin Insurance Group............................ 503.381.8583 Steele Group Insurance Agency................ 541.687.2600

Enterprise Rent-A-Car............................... 503.692.8400 Lile International Companies..................... 503.757.5015 Uber .......................................................... 415.612.8582

OregonRLA.ORG 37

NAVIGATING TO RECOVERY Re-routing Your Course with Business-Saving Strategies

D

eep breath... to try to sugar coat anything right now would be foolish and trivial. Our industry has had the rug pulled out from underneath it, exposing business models incompatible with market demands and business owners trying to right the ship – gripping the wheel with white knuckles as they hope to come out of the storm. The waters they sail in have always been full of peril lurking under the surface. In the last few months those threats have been brought to light for the world to see. Rising costs of goods and labor, shifting social standards, and ever-changing expectations have led to high turnover and an inability to fully staff operations. Our razor thin margins have dwindled with the increased regulations and tax burdens on our industry. We must reroute our course to survive.

For far too long we have kept the traditional model on life support, unwilling to accept defeat, while our emotional fear is at the helm navigating these dangerous waters. For far too long I personally have witnessed the wreckage and the toll it takes physically and mentally. I have watched some of your passion dwindle and fade, and that saddens me to my core. I don’t need to drive this home, you live this every day – and because I know you, I have hope. I know your tenacity; I know your ingenuity; I know your appetite for serving and service needs fulfillment and resolution. I have always seen you for who you are and that’s why

38

Oregon Restaurant & Lodging Association | SUMMER 2020

I love you. For the first time, the world sees you too – appreciating and recognizing what the restaurant industry means to them. I have no doubt we will survive this. We are at an impasse of both our own and our guests’ indulgence – and for this reason we will go on. I often hear people say, “we will survive this,” accompanied with “and be stronger because of it.” While this provides hope, and I wish this statement true, will we be stronger? Will we be better off because the world finally appreciates us now? Can we wait for life to come back to the way it was before? Can we survive and thrive without drastic changes to our approach and business models? The answer is quick and simple¬–a resounding “no.”

Yes, we will survive, and yes, we will be stronger because of this, but that is if we are willing to put our innovation to the test and create a sustainable business model moving forward. The answer is “yes” if we understand the importance of a systematic approach to managing revenue. The answer is “yes” if we see the market shifts and have the humility and courage to adjust. Finally, the answer is “yes” if you are creating a model that can succeed with social distancing and regulations but can also thrive without.

We can all agree that we’re living in a historical moment that has bucked tradition, and now the burden of innovation falls on us to come out on top. Obviously, our first goal is to increase our margins in order to create sustainability. It is well known in this

industry that the margins are increasingly thin. The three biggest contributors to these dwindling margins are cost of goods, labor, and rent. In most operations, these numbers take up 70 percent of every dollar that comes through our door, and in many more they make up 80-85 percent. If we are to navigate to recovery, then we need to start here. Traditional table service operations require high labor, larger square footage, a deeper management structure, and necessitate oversight of a multitude of variables that affect margins on a daily basis. The large pay disparity between employees adds an additional challenge in high turnover rates. It is time we adjusted to the market signals.

The one thing that is crystal clear is that the market has spoken to us over the last few months. It has shown us our previous fears held no merit. Gone is the notion that the overall market will reject service models that differ from traditional table service.

The demand for prepared, ready-to-eat food never dropped, it merely shifted to restaurants in an advantageous market position.

Customers previously resistant to using technology to order and pay for your product have embraced these new methods. It has shown that consumption does not need to be had on site and that takeout, curbside, and delivery are here to stay. Now we must listen and adjust to create sustainability for them and us.

Small Footprint A small footprint allows efficiencies to thrive while reducing the financial burden associated with higher square footage.

Quick Service/Counter Service We have all seen this trend gaining steam. It promotes reduction in labor with little or no dip in revenue. Many operations even increase sales with a more efficient system and quicker guest turnover.

Embrace Technology No matter what service model you choose, always support it with labor-saving technology. This is more imperative than ever in today’s fast paced world.

Band Together Market drivers and legal restrictions are making it increasingly difficult to maintain a large space on your own. Consider breaking your space up and sharing the financial obligation with other restaurateurs, creating a restaurant cluster which attracts new clientele and gives your guests more options.

Take Revenue Management Seriously I cannot stress this enough. You must take a systematic approach to revenue management. No more excuses. Systems must be in place that allow you to manage your cash flow and ensure your desired profit.

As mentioned before, your innovation will be put to the test. The strategies below are powerful concepts that have proven to provide competitive advantages during “normal” times. These also translate exceptionally well to our new reality and can be business-saving adjustments moving forward.

Keep It Simple Concentrating on limited menu options with key variations will help reduce operational stress, provide a consistent product to your guest, and reduce both labor and cost of goods.

As we chart our passage to recovery and sustainability, new challenges will arise that we must face head on. The pull to return to what we know will be strong, and there will be a learning curve for all of us. As obstacles come into view over the horizon I am not discouraged, rather it leads to excitement. An excitement to see the innovation as we reinvent our industry. We have all the ingredients – now all we must do is prepare the recipe for a prosperous voyage.  SETH GRUSCHOW, TOGATHER CONSULTING

OregonRLA.ORG 39

THE FUTURE OF HOSPITALITY STARTS HERE Innovate and lead in a dynamic industry

OSU Ecampus

Start this fall.

40

Oregon Restaurant & Lodging Association | SUMMER 2020

PROFESSIONAL DEVELOPMENT CLASSES OSUcascades.edu/hmprofessional

IT’S YOUR BUSINESS Workplace Safety and the New Normal

T

he definition of normal business operations took a sharp left turn in March and how we define normal has changed. As our experience with COVID-19 continues to evolve, businesses are learning to manage an overwhelming amount of information on the requirements and recommendations for reopening, changing or expanding their business operations.

Human resource policies, issues, and procedures are more complex. To make sure your business is navigating the changing employment landscape, the best practice is to get specific guidance and direction from an employment law attorney or an HR consultant. Every situation is different, and you want to be acting on correct information.

Getting back to business is not the time to leave safety rules and training at the bottom of your list. Returning employees and new employees should understand your procedures and policies, so take the time to explain them and make sure everyone’s questions get answered. If your facility set-up has changed, walk employees through the facility. If customer and guest traffic patterns in your facility have changed, make sure employees are familiar with what is expected of your customers and guests.

Here are six important topics you should cover with all new and returning employees before their first shift and frequently during team/department meetings and shift changes.

OregonRLA.ORG 41

Create a Culture of Food Safety.

1. Social distancing - Make sure employees understand your rules and any governing entity’s guidance on social distancing.

It’s important for employees, vendors and guests to follow the rules as social distancing is likely here for the long run.

2. Changes to company policies, procedures and safety rules - A lot has changed in the last six months, and it might be overwhelming for employees to read and understand all the changes. Take time to review your policies and rules on a regular basis.

3. PPE (personal protective equipment) - Make sure your employees understand your PPE requirements for the jobs they are performing. Oregon OSHA’s PPE Fact Sheet is a great resource, OSHA.oregon.gov/OSHAPubs/factsheets/fs03.pdf.

4. Cleaning and disinfecting - Prioritize disinfecting frequently touched surfaces and maintain a regular cleaning schedule. When cleaning or disinfecting, it’s important to include any shared vehicles. Continue existing cleaning practices for outdoor areas. The CDC has specific industry guidance for workplaces, based on risk level here: CDC.gov/ coronavirus/2019-ncov/community/reopen-guidance.html 5. Employee training - If possible, build in time for training before you reopen and frequently thereafter. If you’re hiring new employees, they may not be familiar with your industry and the workplace hazards. Don’t forget to provide basic safety and health training geared to your specific work environment.

6. Mental well-being - Many employees may be experiencing stress or anxiety. Family needs, job security, finances, and disruptions to daily life may increase stress and mental health challenges. Make sure your employees know what resources are available, including pandemic-specific services available through an employee assistance program (EAP), health plan, or wellness program. This could include telehealth services or free phone apps and online tools. You may also have access to wellness resources in your community.

More information can be found at SAIF.com/coronavirussafety and SAIF.com/training.  SAIF CORPORATION

ORLA'S SERVSAFE® MANAGER CERTIFICATION COURSE Give the best protection possible to your business, your brand and your customers.

Help your team protect against foodborne illness outbreaks with ORLA's ServSafe training. This course blends the latest FDA Food Code, food safety research and years of food sanitation training experience. Your team will learn to implement essential food safety practices and create a culture of food safety. This certification meets the “Demonstration of Knowledge” and “Person in Charge” requirements of the Oregon Food Code and includes additional risk management training.

Certification is valid statewide for five years and also satisfies the food handler requirement.

CLASSES AROUND THE STATE: Classes are held regularly in Portland, Wilsonville, Woodburn, Eugene, Medford, Bend, and the recently added cities of Seaside and Lincoln City.

Register Online at OregonRLA.org/ServSafe

ON-SITE PRIVATE CLASS: If you have 15 or more employees for the ServSafe course (and you have a classroom setting) we can provide the trainer at no additional cost! Call 971.224.1503 or 866.679.6733 for details.

OregonRLA.org/ServSafe 42

Oregon Restaurant & Lodging Association | SUMMER 2020

LODGING PERFORMANCE Hotel Benchmark Data The information contained in this report is provided by STR. For detailed lodging performance data for your area, contact STR at 615.824.8664 ext. 3504 or info@str.com. ORLA members can log in to access to monthly reports on OregonRLA.org in the Resource Library.

MONTH - APRIL 2020 VS APRIL 2019

Occupancy (%)

Avg Rm Rate ($)

RevPAR ($)

Percent Change from January 2019

2020 2019 2020 2019 2020 2019 Occ ADR RevPAR Room Room Room

Rev Avail Sold United States

25.3

Oregon

24.0 66.0 77.62 116.48 18.63 76.86 -63.6 -33.4 -75.8 -78.2 -9.8 -67.2

74.4

87.73

166.90

22.21

124.14

-66.0

-47.4

-82.1

-85.3

-17.9

-72.0

Eastern+

33.6 58.6 71.59 80.03 24.02 46.88 -42.7 -10.6 -48.8 -50.2 -2.9 -44.4

Central+

20.2 66.2 81.51 110.80 16.47 73.32 -69.5 -26.4 -77.5 -78.1 -2.5 -70.2

Southern+

30.0 58.9 68.01 88.56 20.41 52.19 -49.1 -23.2 -60.9 -63.1 -5.8 -52.0

Willamette Valley+

28.9 64.9 74.52 104.16 21.54 67.59 -55.5 -28.5 -68.1 -71.8 -11.4 -60.5

MT Hood/Gorge+

27.9 66.1 76.37 99.73 21.33 65.94 -57.8 -23.4 -67.7 -71.0 -10.5 -62.2

Portland Metro+

19.8 74.1 85.35 134.14 16.91 99.40 -73.3 -36.4 -83.0 -85.0 -12.0 -76.5

Coast+

20.6 57.2 76.33 109.90 15.70 62.88 -64.1 -30.5 -75.0 -78.5 -14.1 -69.1

24.5 67.8 73.23 131.73 17.93 89.36 -63.9 -44.4 -79.9 -82.4 -12.1 -68.3

Pacific

YEAR TO DATE - APRIL 2020 VS APRIL 2019 Occupancy (%)

Avg Rm Rate ($)

RevPAR ($)

Percent Change from YTD 2019

PARTICIPATION Properties

Rooms

2019 2018 2019 2018 2019 2018 Occ ADR RevPAR Room Room Room Census Sample Census Sample

Rev Avail Sold U.S. 45.7 63.2 117.75 129.66 53.84 81.95 -27.7 -9.2 -34.3 -35.3 -1.5 -28.8 52441 31081 4643629 3349257 Pacific 50.6 70.8 154.43 167.70 78.12 118.79 -28.6 -7.9 -34.2 -36.3 -3.2 -30.9 7472 3807 629599 455732 Oregon 41.8 58.4 101.91 110.48 42.59 64.53 -28.4 -7.8 -34.0 -35.0 -1.4 -29.5 866 440 60967 41140 Eastern+ 39.5 47.4 76.65 77.27 30.30 36.66 -16.7 -0.8 -17.4 -17.7 -0.4 -17.0 86 42 4575 2710 Central+ 37.4 55.2 97.71 106.88 36.54 59.03 -32.3 -8.6 -38.1 -37.4 1.2 -31.5 79 43 5425 3389 Southern+ 38.9 51.0 78.77 85.14 30.60 43.40 -23.8 -7.5 -29.5 -30.5 -1.4 -24.9 134 63 7949 4929 Wil. Valley+ 44.9 58.4 93.87 99.44 42.16 58.04 -23.0 -5.6 -27.4 -30.0 -3.6 -25.8 140 84 9502 6753 Mt H./Grge+ 41.7 57.8 89.71 95.34 37.42 55.10 -27.8 -5.9 -32.1 -33.9 -2.6 -29.7 32 18 1979 1475 PDX Metro+ 44.7 67.7 114.51 127.49 51.18 86.30 -34.0 -10.2 -40.7 -40.8 -0.1 -34.1 207 147 21912 18892 Coast+ 37.6 50.8 97.78 104.99 36.75 53.35 -26.0 -6.9 -31.1 -33.7 -3.7 -28.8 185 45 9415 3327

THANK YOU The Oregon Hospitality Foundation is so grateful to Samuels Yoelin Kantor for their generous donation of time and expertise in assisting with the legal work required to expand our mission and change our name.

Because of Samuels Yoelin Kantor, we are now better positioned to raise funds and create programs that support the needs of Oregon’s hospitality industry with COVID-19 recovery efforts.

OregonRLA.ORG 43

WORK FROM ANYWHERE ORLA Members Save An Additional 5% Vostro 15 7590

To access work from anywhere solutions, get in touch with a Small Business Advisor at 800-757-8442, or visit www.Dell.com/ORLA. For questions, email Megan_Wright@Dell.com

Fast and Easy Training To Work In Oregon Restaurants • Available in English or Spanish • Test on a computer or mobile device • Stop and start anytime • Pay when you pass • Print or save your card

OregonFoodHandler.com 44

Oregon Restaurant & Lodging Association | SUMMER 2020

NEW MEMBERS ORLA Would Like To Welcome The Following New Members From March 2020 - May 2020

• Arbor Inn Motel, Oakridge

• Papa Murphy's Pizza, Newberg

• Best Western Plus Ocean View Resort, Seaside

• Porter, Springfield

• Casablanca Grill, Grants Pass

• Quality Inn, Ontario

• Divots Restaurant, Hood River

• rapid!, Tampa, FL

• E&K Mart, Portland

• RestaurantZone | HotelZone, Tigard

• Foundry 503, Portland

• Rodeway Inn and Suites, Ontario

• Holiday Inn Express Portland SE- Clackamas, Gladstone

• Salam, Samuels Yoelin Kantor LLP

• Holland & Knight, Portland

• Sanilux Brands, Portland

• Hubba Inc., Toronto, Canada

• Sisters Area Chamber of Commerce, Sisters

• HVS, Happy Valley

• Sunset Lake Resort & RV Park, Warrenton

• Hyatt Centric Downtown Portland, Portland

• The Summit Group of Oregon LLC, Salem

• Langer's since 1879, Sherwood

• Tillamook Creamery, Tillamook

• Meyers, Minneapolis, MN

• Travel Southern Oregon Coast, Bandon

• Motel 6 Portland North, Portland

• USI Insurance Services, Seattle, WA

• NEPO 42, Portland

• Visit Hood River, Hood River

• NiceBadge, Grants Pass

• Wiles' Wings, Inc., Albuquerque, NM

• Oregon Hood Cleaning, Salem

• Winthrop Corp, Estacada

OregonRLA.ORG 45

WHAT YOUR PEERS ARE SAYING Meet Some Oregon Restaurant & Lodging Association Members

M

embership in ORLA means being part of the only organization in the state devoted to protecting and promoting the interests of our industry. It’s all of us together that makes that possible.

Get inspired by these peer profiles where members share about what they've learned and who inspired them. For a little seasonal fun we also wanted to know how they take their BBQ (sweet & savory or hot & spicy) and what they have been binge-watching.

Tell Your Peers a Little About You! If you are a member, and are willing to be profiled here, please email us at info@OregonRLA.org. Also, let us know if there is a question you would like to see your peers answer.

GET TO KNOW SOME OF YOUR PEERS BY READING THEIR RESPONSES TO THESE BUSINESS RELATED QUESTIONS:

What is the most interesting thing you've learned in the past three months?

Who (or what) inspired you to pursue a career in hospitality?

MARY PELLEGRINI Old Parkdale Inn Bed and Breakfast, Parkdale

Title: Owner, marketer, housekeeping extraordinaire, head chef and dish washer Joined the Company: 2003 Member Since: 2003 Sweet & savory or hot & spicy: Both.

Thursday is BBQ rib night and it's always a surprise.

Last binge-watch: I don't watch much TV Learned in the past three months:

MITCH THISIUS Tumalo Feed Co, Bend

Title: Owner Joined the Company: 2018 Member Since: 2018 Sweet & savory or hot & spicy: Sweet and Savory Last binge-watch: Rust Valley Restorers Learned in the past three months: I have learned that you have to be ready for anything. Now more than ever it's important to be creative and adaptable.

Reaffirmed family is everything. Missing our guests reaffirms my love of innkeeping. How vulnerable, and resilient, our society is for disease and corruption. We will survive.

46

Oregon Restaurant & Lodging Association | SUMMER 2020

ALEX FRANTZ POSitive Technologies Incorporated, Portland

Title: Business Development Director Joined the Company: 2019 Member Since: 2017 Sweet & savory or hot & spicy: My favorite rub is pretty simple with equal parts brown sugar, cumin, chili powder, paprika, salt and pepper. And my favorite BBQ sauce is Dr. Pepper BBQ sauce which is really easy to make from scratch.

Last binge-watch: Westworld Who inspired you to pursue a career in hospitality?

Joseph Keller in Santa Rosa CA was a chef I worked for going to college. He truly inspired me to go to chef school and pursue a career in foodservice.

HARISH PATEL Florencein, Inc., Portland

MATT LANGER Langer's, Sherwood

MARTI STAPRANS BARLOW HospitalityVision.net, Portland

My grandparents inspired me to enter the hospitality industry as we grew up in a different version of hospitality in the farming industry.

This crisis has forced us to look at our industry anew, challenging us to innovate and do things differently using our technology and creativity‌ maybe even better.

SUSAN HERZOG Elmer's Restaurants, Portland

TERRY BICHSEL Tillamook Head Lodging LLC, Seaside

JULIO VALERA Latin Advantage, Silverton

Communicating in person, even with bad news, is so important. People are appreciative hearing from YOU and not learning about something through an email.

In college I was tired of being broke so I went to work in a hotel. Hospitality rewards people who like people, are willing to work hard and get ahead.

I recently learned that the correct way to dry your hands is to dry them from the finger tips up to your wrist.

Title: Owner, Broker Open Since: 1998 Joined the Company: 1991 Sweet & savory or hot & spicy: Spicy Last binge-watch: Ozark Learned in the past three months: I can survive without traveling or dining out frequently (only for a while).

Title: Director of Human Resources Joined the Company: 2000 Member Since: 1998 Sweet & savory or hot & spicy: Sweet & Savory Last binge-watch: M*A*S*H Learned in the past three months:

Title: President Joined the Company: 2009 Member Since: 2020 Sweet & savory or hot & spicy: Savory Last binge-watch: Seinfeld Who inspired you to pursue a career in hospitality?

Title: Owner Joined the Company: 2002 Member Since: 2002 Sweet & savory or hot & spicy: Both Last binge-watch: Brotherhood What inspired you to pursue a career in hospitality?

Title: President Joined the Company: 2008 Member Since: 2017 Sweet & savory or hot & spicy: Spicy Last binge-watch: Ozark Learned in the past three months:

Title: Owner, Founder Joined the Company: 2001 Member Since: 2009 Sweet & savory or hot & spicy: Sweet & Savory Last binge-watch: Frontier Learned in the past three months:

OregonRLA.ORG 47

NEWS BRIEFS Happenings From Around the Industry

PPE Connectivity COVID-19 • PHASED REOPENING

COMMITMENT TO SAFETY CHECKLISTS A

RE

COMM

TO

IT

T

ED

E

FOR ORLA MEMBERS

W

SAFETY O

BE

R

AND STOPPING THE SPREAD OF COVID-19

G

E

E

M

R

O

N

R

ES

TA

UR

ANT

& LOD GING

O ASS

CI

AT

IO

N

M

Business Oregon launched a collaborative project, Supply Connector, as a resource to connect businesses and communities with Personal Protective Equipment (PPE) manufacturers and suppliers to fight the spread of COVID-19 and keep employees safe. This tool provides a searchable database of businesses identified that can help provide PPE and serve as a valuable resource for small businesses looking to connect with personal protective equipment needs.

Visit Supplyconnector.org/states/ oregon for more information.

Showcase Your Commitment to Safety

Over the past couple months, Oregon has taken steps to reopen portions of our economy previously closed during the pandemic. It is our responsibility at ORLA to make sure hospitality operators have every tool available to them to showcase our industry’s commitment to safety and help instill confidence in the minds of our guests. In May, we launched comprehensive checklists for both restaurant and lodging operations that can be utilized as a way to review all details of your operations and earn a Commitment to Safety Seal you can prominently display for both customers and employees. Once completed, members will be sent materials to help amplify your commitment to safety message. For details, visit: OregonRLA.org/checklist.

Providing Respite for Those in Need

The American Hotel & Lodging Association’s (AHLA) “Hospitality for Hope Initiative” was created to boost collaboration between the hotel industry and local, state and federal governments to help employees, communities across the country, and the industry during the unprecedented COVID-19 health crisis. The Oregon Restaurant & Lodging Association (ORLA) partnered with AHLA early on to support Oregon communities by connecting hotel properties with the health community that was struggling to find housing and support as the public health crisis was growing. ORLA was also hard at work behind the scenes making sure that mandates for vouchers did not come to fruition and ensure that all participation in such programs is voluntary. ORLA continues to work with the Association of Oregon Counties and the League of Oregon Cities in developing a best practices framework, problem-solve issues, and provide technical assistance. These efforts not only help keep some of our industry members afloat but also meet the community’s needs. If you would like to see how your property can participate, contact Nicole Peterson, ORLA Government Affairs Coordinator, at NPeterson@OregonRLA.org.

48

Oregon Restaurant & Lodging Association | SUMMER 2020

Exclusive Resources in the Member Portal

Stay Connected and Informed

As you are well aware, our industry continues to face an unprecedented challenge during this pandemic, with new announcements, developments and guidance being pushed out daily. In order to best serve our members and the industry, we continue to update our website, send emails, and post on social media to provide you with the information and resources necessary to support you during this time. To ensure we are communicating with you in the most efficient way possible, please be sure you are subscribed to ORLA’s emails and text messaging (text ORLA to 52886). If you know someone in the industry who isn't receiving our emails and should, please invite them to sign up as well. ORLA members can update their profiles by logging in to OregonRLA.org. New subscribers can sign up for emails at https://bit.ly/ORLAsubscribe.

In case you weren’t aware, members of the Oregon Restaurant & Lodging Association have access to additional resources in the Member Portal of the association’s website.

Once logged in to OregonRLA.org, members can update their profile, pay dues, and access industry research, reports, and other data in the Resource Library. In addition to COVID-19-related resources, you will find links to the Commitment to Safety digital checklists, best practice templates, ORLA’s Tip Pooling/Compensation Solutions whitepaper, webinar recordings, the latest hotel performance report, and much more.

If you have questions or need assistance accessing the website, please contact Jennifer Starr at Membership@OregonRLA.org.

SAVE ENERGY AND MONEY. LET’S GET STARTED. Energy Trust of Oregon provides cash incentives to commercial businesses—making energy-saving upgrades more affordable.

+

READY TO SAVE? WE HAVE SOLUTIONS. Visit www.energytrust.org/ExistingBuildings or call 1.866.605.1676.

Serving customers of Portland General Electric, Pacific Power, NW Natural, Cascade Natural Gas and Avista.

23648_EnergyTrust_ORLA_Restaurant_AD_7.5x4.75_v05.indd 1

5/15/20 6:10 PM OregonRLA.ORG 49

HOW CAN WE SERVE YOU?

MEMBER SOLUTIONS Save Time and Money with ORLA’s Endorsed Service Providers | OregonRLA.org/ESP

Contact us for questions; let us know what issues are affecting your business and how we can help.

MEMBERSHIP CONTACTS:

STEVEN SCARDINA Regional Representative 503.718.1495 SScardina@OregonRLA.org TERRY HOPKINS Regional Representative 541.441.2219 THopkins@OregonRLA.org GREG STANERUCK Regional Representative 503.858.0086 GStaneruck@OregonRLA.org MARLA McCOLLY Director of Business Development 503.428.8694 MMcColly@OregonRLA.org GOVERNMENT AFFAIRS CONTACTS:

JASON BRANDT President & CEO 503.302.5060 JBrandt@OregonRLA.org GREG ASTLEY Director of Government Affairs 503.851.1330 Astley@OregonRLA.org NICOLE PETERSON Government Affairs Coordinator 503.320.9823 NPeterson@OregonRLA.org GLENDA HAMSTREET Executive Coordinator Government Affairs 971.224.1509 GHamstreet@OregonRLA.org OREGON RESTAURANT & LODGING ASSOCIATION OFFICE:

​​503.682.4422 | 800.462.0619 50

Oregon Restaurant & Lodging Association | SUMMER 2020

HEALTH & WELLNESS Save on payroll taxes and increase take home pay for your employees with ORLA’s Wellness Program Services and a Limited Benefit Health & Wellness Insurance Policy.

WORKERS’ COMP INSURANCE ORLA’s group program with SAIF affords members an additional 14% premium discount if they meet the eligibility requirements.

CREDIT CARD PROCESSING Low rates, local service representatives, 24/7 customer service, and security and reliability.

PROPERTY & LIABILITY INSURANCE The only Group Dividend Property and Liability program in Oregon whose policyholders have potential for a dividend.

HEATH INSURANCE COVERAGE Standard and Essential healthcare coverage plans for every budget.

ORLA Health Solutions also include free prescription discount cards, health savings accounts and ADA website compliance. Learn more from plan administrator, Garth T. Rouse & Associates.

COMPUTER EQUIPMENT AND IT SUPPORT ORLA Members receive up to 30-40% off the everyday price on select Dell products. Members can also receive round-the-clock access to IT help with ProSupport, only from Dell.

PAYROLL, TIME & ATTENDANCE, SCHEDULING, AND HRMS Receive 39% off Payroll Module and 20% off any additional modules, including Time & Attendance, Scheduling, and Human Resource Management Systems (HRMS), for the lifetime of their membership.

All modules come with local team-based support.

OFFICE PRODUCTS AND SERVICES Up to 80% off Manufacturers Suggested List Price.

Create customized buying list to fit your needs.

MUSIC LICENSING ORLA Members can save up to 20% off their music licensing fees.​​

MUSIC LICENSING ORLA Members can save 10% on first year annual fee.

ORLA 401K / PROFIT SHARING Employers with a qualified plan are exempt from participating in OregonSaves. Learn more from plan administrator, Garth T. Rouse & Associates SEX TRAFFICKING RECOGNITION AND RESPONSE: 10% discount on in-person training and Guardian Seal Virtual Training program.

human sex trafficking is the buying or selling of another hum

HOSPITALITY an exchange of HUB anything of value for the sex act. Sex trafficking is ta Find additional member-to-member exclusive cost-saving offers United States and around the world.

The most common place to bu and benefits aimed at improving your bottom line online at OregonRLA.org/hospitality-hub.

INDICATORS OF SEX TRA

LOOKING AHEAD Visit OregonRLA.org for event details and registration.

SUNDAY

TUESDAY

MONDAY

WEDNESDAY

1

THURSDAY

2

FRIDAY

3

SATURDAY

4

Independence Day

JULY 2020

5 6 7 8 9 10 11

12 13 14 15 16 17 18 19 20 21

22 23 24 25

26 27 28 29 30 31 1 Tee it Up for ORLAPAC

AUGUST 2020

2 3 4 5 6 7 8

9 10 11 12 13 14 15

16 17 18 19 20 21 22 23 24 25 26

27 28 29

30 31 1 2 3 4 5

SEPTEMBER 2020

6

Labor Day

7 8 9 10 11 12

13 14 15 16 17 18 19

20 21 22 23 24 25 26 27 28 29 30

OregonRLA.ORG 51

Customized Customized coverage coverage Customized coverage as as unique unique as as your your business. business.

as unique as your business.

There’s no business quite like yours.

There’s no business quite like yours.

There’s no business quite likewith yours.

That’s why, in partnership Oregon Restaurant & Lodging That’s why, in partnership with Oregon Restaurant & Lodging That’s why, in(ORLA), partnership with Mutual Oregon Restaurant Lodging Association Liberty Insurance&works hard to Association (ORLA), Liberty Mutual Insurance works Association (ORLA), Liberty Mutual Insurance works hard hard to to understand it and deliver coverage specific to your needs. understandit it and deliver coverage specific to your needs. understand and deliver coverage specific to your needs.

We bring you 30+ years of partnership with the ORLA and an Webring bringyou you30+ 30+ years of partnership the ORLA and an We years of partnership withwith the ORLA and an exclusive Property, Auto, and Liability Safety Group Dividend exclusiveProperty, Property, Auto, Liability Safety Group Dividend exclusive Auto, andand Liability Safety Group Dividend Program for qualifying ORLA members.* Program ORLA members.* Programfor forqualifying qualifying ORLA members.*

Whenyou you work with you’re working the #1 preferred When with us,us, you’re working withwith the #1 preferred When youwork work with us, you’re working with the #1 preferred business insurer**. business businessinsurer**. insurer**.

To talk to to your independent agent/broker Tolearn learnmore, more, talk your independent agent/broker To learn more, talk to your independent agent/broker or visit LibertyMutualGroup.com/Business. or visit LibertyMutualGroup.com/Business.

or visit LibertyMutualGroup.com/Business.

*Dividend evaluation occurs annually; dividends are not guaranteed.

Based onevaluation 2018 surveyoccurs of business insurance buyersare on preference of national carriers sold via independent agents. *Dividend annually; dividends not guaranteed. *Dividend evaluation annually; dividends are not Oregon Restaurant & Lodging Association | SUMMER ©2019 Liberty Mutual occurs Insurance.

Insurance underwritten by guaranteed.

Liberty2020 Mutual Insurance Co., Boston, MA, or its affiliates or subsidiaries. **52 Based on 2018 survey of business insurance buyers on preference of national carriers sold via independent agents. ** Based on 2018 survey of business insurance buyers on preference of national carriers sold via independent agents. ©2019 Liberty Mutual Insurance. Insurance underwritten by Liberty Mutual Insurance Co., Boston, MA, or its affiliates or subsidiaries. **