Restaurant & Lodging - Spring 2019

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OREGON CRAFT Delivering Distinct Regional Flavors with Alcohol

NEW WORKFORCE STUDY

Oregon’s Good Neighbor Awards OLCC Licensing Fees Could Double

LEAH SCHLECHTER, GM Black Walnut Inn & Vineyard, Dundee

OregonRLA.ORG 1

BE V E R AGE CA RT SPONSOR:

HOL E -I N- ONE SPONSOR:

REGISTER YOUR FOURSOME ONLINE TODAY! MONDAY, JULY 29, 2019 7:45 AM Scramble • 11:00 Awards Luncheon • Langdon Farms Golf Club, Aurora Participation in this tournament benefits Oregon hospitality and is vital to the strength of our political action committee and the growth of our industry. All proceeds from the event directly support ORLAPAC’s mission to advocate for favorable business legislation.

SPONSORSHIP OPPORTUNITIES:

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

Jennifer Starr, JStarr@OregonRLA.org

CONTEST SPONSORS:

GNSA

FITZPATRICK PAINTING

HR ANNIE CONSULTING

FOURNIER GROUP

INDEPENDENT RESTAURANT CONCEPTS

HOLE SPONSORS TO DATE:

KENNEDY RESTORATION

BARGREEN ELLINGSON

LAPORTE & ASSOCIATES, INC.

C O H O R ES

MY ACCOUNTING TEAM

ECOLAB

SUMMIT CLEANING & RESTORATION

GENERAL PARTS

OregonRLA.org/Events 2

Oregon Restaurant & Lodging Association | SPRING 2019

Tualatin’s Village Inn

stands out through its food waste prevention efforts

Since 1958, Village Inn locations across the country have been known as destinations for delicious breakfast food and endless coffee. Now, the restaurant’s Tualatin location is working to be recognized for an additional offering: less food waste.

With a restaurant comes a host of moving

the restaurant always has just the right

chefs balancing meal prep and customers

also constantly monitors the compost bin

parts. Servers juggling multiple orders,

simultaneously throwing out new requests

combine to create plenty of room for errors and wasted food.

amount of food to meet demand. Sweeney and dish pit to see what ends up there, and

finds that doing so creates plenty of training opportunities.

Village Inn Tualatin owner Ryan Sweeney

“If I notice something that’s not supposed

variety of strategies to cut down on food

on-the-spot training to ensure it’s disposed

says his restaurant has implemented a

waste and maintain the health of both his business and the environment.

to be in the compost, it’s a great chance for of properly next time,” said Sweeney. “We

also train employees to scrape containers

“We focus a lot on portioning, like how we use

with a spatula to get everything out before

know what to use and how much,” said

another serving or two by doing so. It’s all

customer more, but if you’ve already served

possible in order to improve the health of our

compotes and scoopers – our employees

recycling them – we can usually save

Sweeney. “We say you can always bring the

about reducing our footprint as much as

it and they don’t want it, then there’s no

business and the environment.”

getting it back; it’s wasted.”

The restaurant’s kitchen manager also is proficient at not over-ordering, ensuring

Learn how you can prevent food waste

FoodWasteStopsWithMe.org

OregonRLA.ORG 3

Tuesday June 04, 2019 • Sentinel, Portland

Secure Your Table!

Support ORLAPAC and strengthen advocacy for Oregon’s hospitality industry.

ORLA’s One Big Night dinner and fundraising auction provides an opportunity to mingle with hospitality industry leaders and make invaluable connections while supporting ORLA’s Political Action Committee and the election of pro-industry candidates.

DONATE AN AUCTION ITEM Contact Jenn at 503.682.4422 or JStarr@OregonRLA.org

PURCHASE TICKETS Contact Glenda at 503.682.4422 or GHamstreet@OregonRLA.org

BECOME A SPONSOR Contact Marla at 503.428.8694 or MMcColly@OregonRLA.org

OregonRLA.org/Events

A big thank you to our 2019 sponsors!

Silent Auction Sponsor:

Payment Sponsor:

Major Sponsor:

Major Sponsor:

Major Sponsor:

Supporting Sponsor:

ECOLAB

ABOUT

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.

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PUBLISHER JASON BRANDT / PRESIDENT & CEO

JBrandt@OregonRLA.org LORI LITTLE / EDITOR

LLittle@OregonRLA.org

Black Walnut Inn & Vineyard, Dundee

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.

ORLA BOARD OF DIRECTORS

Buggsi Patel, Chair, BHG Hotels Dani Rosendahl, Vice Chair, On Deck Sports Bar & Grill Vijay Patel, Secretary, A-1 Hospitality Masudur Khan, Treasurer, Seaside Lodging LLC Zach Poole, Immediate Past Chair, Pig ‘N Pancake John Barofsky, La Perla Pizzeria and Beppe & Gianni’s Trattoria Chris Bebo, Provenance Hotels Richard Boyles, InnSight Hotel Management Group 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 Tom O’Shea, Sunriver Resort Harish Patel, Hampton Inn & Suites Komal (Tina) Patel - Ex Officio Board Member, ALKO Hotels Katie Poppe, Blue Star Donuts Michael Rowan, Deschutes Brewery & Public House Randy Xavier, Food Services of America

SPRING 2019 All Things Alcohol COVER STORY 18 Oregon Craft

Delivering Distinct Regional Flavors ADVOCACY 8 Advocacy Update

From Local to National Issues,

ORLA is at the Table Defending

the Hospitality Industry.

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Lottery Retailer Notes New Lottery App and Sports Betting Coming – Now’s the Time to Support ORLA

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OLCC Watch Senate Bill Would Double OLCC Licensing Fees

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Visitor Facilities Intergovernmental Agreement Confusion Around Portland “Tourist Tax” to Fund Homeless Initiatives, (Hopefully) Explained.

INDUSTRY CHAMPIONS 37 Being a Good Neighbor

Four Oregon Restaurants Recognized

for Outstanding Charitable Service

and Determination

EDUCATION FOUNDATION 34 New Workforce Study

Best Practices for Reducing Turnover

SOLUTIONS 25 Playing Responsibly

Oregon Lottery Earns Elite

Responsible Gaming Certification 28

Workplace Safety It’s Your Business: The Latest Buzz On Workplace Impairment

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Diversity Can Have a Big Impact on Success Four Ways to Effectively Attract a Diverse Workforce

IN EVERY ISSUE 7 From the CEO

Our Voices for All Things Alcohol 41

Lodging Performance Report Hotel Benchmark Data

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

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News Briefs Industry Happenings

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Cost-Saving Programs Member-Exclusive Benefits

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Looking Ahead ORLA Three-Month Calendar OregonRLA.ORG 5

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

Hospitality Focused Workforce Management Solutions PAYROLL GNSA’s Payroll Module includes New Hire Reporting, Local, State, and Federal Tax Returns, Direct Deposit, and of course scheduled Payroll Processing.

HRMS Includes On-boarding and Off-boarding Modules, Performance Reviews, Credentialing, and Certification Tracking Tools, Document Vault, Skills Tracking, Incident Reporting, Background Checks, Full Online Enrollment, and Leave Management.

TIME & ATTENDANCE Serves both employees and management. Employees can request time off, increased reporting from their cloud-based portal or mobile device, POS, or physical time clock.

SCHEDULING Employees can trade, pick-up, or fill open shifts from our cloud-based or mobile solutions.

Ability to track scheduled vs actual and tools to avoid overtime and Project Costs.

LOCAL BASED TEAM SUPPORT Northwest local, team based customer support. From implementation to ongoing support without any 1-800 numbers or hand-offs.

CONTACT:

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

Josh O. Willner Business Advisor, GNSA JWillner@GNSAdmin.com Cell:908-216-2817 Office:503-972-1949

GNSAdmin.com

ORLA President & CEO, Jason Brandt

FROM THE CEO Our Voices for All Things Alcohol

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ou hear us at ORLA talk a lot about engagement. Our reality is we can’t make a difference as professional staff at your association without the leadership of industry members like you. Over the past several months ORLA has been working to build working groups focused on key issues impacting Oregon hospitality. Issues including workforce development, compensation solutions for employees, and food loss prevention are all key topics impacting the industry.

In this edition of ORLA’s magazine, we’re focusing on the business of alcohol. On the advocacy front, we have two industry members currently serving on the Oregon Liquor Control Commission (OLCC). Those industry commissioners are Kiauna Floyd and Matt Maletis.

Having two industry members on the seven-member commission will assist ORLA and the OLCC in keeping lines of communication open so common-sense regulatory policy relating to alcohol can prevail.

As the newest member of the OLCC Commission, Kiauna brings generational experience operating a restaurant on Portland’s east side. As President and third generation owner of Amalfi’s Restaurant, Kiauna has literally grown up in the industry, living and breathing its ins and outs. As the visionary of the company, Kiauna invests her energy in Amalfi’s future, ensuring the operation is as successful as it can be.

“I come from a long lineage of restaurateurs and understand first-hand the hard work and grit that goes into the day-to-day operations,” said Floyd. “My journey as a restaurateur has taught me valuable lessons about community and business. Through all my successes and failures, I’ve learned to treat each with equal importance. I look forward to my responsibility as OLCC Commissioner and will embrace the role with the same mindset.”

Kiauna will be joining Matt Maletis, Owner of Maletis Holdings, who joined the OLCC Commission in 2017.

Maletis is a lifelong Oregonian from the KIAUNA FLOYD MATT MALETIS Portland area and grew up in the beer and wine business. Like Kiauna, Matt has spent his life and career in the hospitality industry holding several liquor licenses for projects including Langdon Farms Golf Club, The Agency Ultra Sport Lounge, and Brasserie Montmartre.

“Growing up in Oregon in the beer and wine business has given me a unique perspective as has my time as a licensee,” said Maletis. “As a result, I have developed a great deal of respect and appreciation for the work done by the OLCC, as well as an understanding of the challenges and opportunities ahead for both the OLCC and the industry.”

ORLA looks forward to working with OLCC Director Steve Marks, his team, and our OLCC Commissioners to continue our important work in building a hospitality marketplace in Oregon that is second to none. To reach out directly to your OLCC Commissioners, visit Oregon.gov/olcc and visit the Board of Commissioners page under the Agency Overview tab.  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.

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ADVOCACY UPDATE From Local to National Issues, ORLA is at the Table Defending the Hospitality Industry.

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ORLA is currently tracking over 100 bills in the 2019 Legislature relating to operations, tourism, taxes, and other business issues. Below are just a few of the ones we’re specifically focused on at the time of this writing.

For a full list of bills with the most recent developments, visit OregonRLA.org/GA. ALCOHOL HB 2125

Related to: Alcohol ORLA Position: Oppose Summary of bill: Increases privilege taxes imposed upon manufacturer or importing distributor of malt beverages or wine.

Impact of bill: This is a beer and wine tax. This would increase prices on beer and wine for manufacturers or distributors which would ultimately increase prices to restaurants.

SB 7

Related to: Alcohol ORLA Position: Oppose Summary of bill: Provides that person commits offense of driving while under influence of intoxicants or offense of operating boat while under influence of intoxicants if person drives vehicle or boat and has 0.05 percent or more by weight of alcohol in person’s blood.

Impact of bill: For purposes of DUII, lowers Blood Alcohol Content (BAC) level from .08 to .05. Utah is the only other state with a .05 BAC, all others are at .08.

SB 248

Related to: Alcohol ORLA Position: Oppose Summary of bill: Increases certain fees charged by Oregon Liquor Control Commission.

Impact of bill: Doubles licensing fees for establishments serving alcohol; will make it costlier for restaurants and bars to do business.

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House Speaker Tina Kotek talks industry issues with members at ORLA & AAHOA’s Capitol Day.

GENERAL BUSINESS HB 2766

Related to: General Business ORLA Position: Neutral Summary of bill: Imposes excise tax of five cents per bag on provision of single-use plastic checkout bags by establishments selling raw or processed food or alcohol at retail. Requires retail establishments to collect tax from customers and to remit moneys collected to Department of Environmental Quality. Provides exemption for certain customers. Requires retail establishments to provide single-use paper checkout bags and to have receptacle for return of single-use plastic checkout bags.

Establishes Plastic Clean-Up and Recycling Fund and requires excise tax moneys collected by department to be deposited in fund. Directs Environmental Quality Commission to adopt rules necessary to implement excise tax. Allows department to impose civil penalties up to $500 for violation of excise tax program. Becomes operative July 1, 2020.

Oregon Restaurant & Lodging Association | SPRING 2019

Impact of bill: .05 cent tax on plastic bags; does not include restaurants.

HB 2883

Related to: General Business ORLA Position: Oppose Summary of bill: Prohibits food vendor from using polystyrene container in selling, offering for sale, serving or dispensing prepared food to public. Allows Department of Environmental Quality to impose civil penalty of not more than $250 per day.

Becomes operative January 1, 2020.

Impact of bill: Would ban restaurants from using all polystyrene containers for food.

SB 90

Related to: General Business ORLA Position: Oppose Summary of bill: Prohibits restaurant from providing single-use plastic straw to consumer unless consumer requests straw. Provides that State Department of Agriculture shall enforce prohibition in course of inspecting food establishments.

Provides that after second instance of violation, department may impose fine of not more than $25 for each day in which restaurant remains in violation of prohibition. Caps total fines at $300 per restaurant during each calendar year.

Impact of bill: Would include all restaurants although an amendment has been offered by Senator Roblan to include only full-service restaurants mirroring California’s law.

HEALTH HB 2060

Related to: Health ORLA Position: Neutral Summary of bill: Authorizes State Department of Agriculture to order condemnation or closure of food establishment if department authorization required for operation of food establishment has not been obtained or has lapsed. Makes violation of order for condemnation or closure of food establishment subject to civil penalty, not to exceed $10,000 per violation.

Impact of bill: Essentially allows the Oregon Department of Agriculture to close a food establishment they have authority over.

LABOR SB 379

Related to: Labor ORLA Position: Oppose Summary of bill: Provides that conditioning employment on refraining from using any substance that is lawful to use in this state is unlawful employment practice.

Impact of bill: Would effectively disallow drug testing for marijuana as a condition of employment. Employers could not fire employees for using marijuana while not working unless the employee is impaired once on the clock.

SB 726

Related to: Labor ORLA Position: Oppose Summary of bill: Makes unlawful employment practice for employer to request employee to enter agreement that would prevent employee from disclosing or discussing conduct that constitutes unlawful

discrimination, including sexual assault.

Allows civil and administrative remedies for violation against unlawful employment practice. Makes unlawful employment practice for any person to aid, abet, incite, compel, coerce or conceal any acts prohibited under provisions of Act and any acts that constitute certain types of unlawful discrimination. Clarifies that employer’s withholding of certain information from person who is owner, president, partner or corporate officer of employer, during course of employer’s investigation, is not unlawful employment practice, provided that employer makes person aware of ongoing investigation. Allows person who is owner, president, partner or corporate officer to be held individually liable for engaging in prohibited acts. Requires all employers to adopt written policy containing procedures and practices for reduction and prevention of certain types of unlawful discrimination, including sexual assault. Requires employers to post notice in workplace and provide employees

SB 28

Related to: Health ORLA Position: Neutral Summary of bill: Increases fees related to tourist facilities, public spas, pools and bathhouses, bed and breakfasts, restaurants and vending machines and for plan review for restaurant construction or remodeling.

Impact of bill: Increases restaurant licensing fees from Oregon Health Authority (OHA) from 142-148 percent depending on size of the restaurant; fees have not been raised in 15 years and would apply to counties where OHA is the inspecting and licensing authority (currently Wallowa and possibly Douglas). These fees are also used to calculate licensing fees for counties; those counties must apply and be granted any fee variances of greater than 20 percent over or under OHA’s fees.

Industry members and lawmakers mingle at ORLA & AAHOA’s Taste Oregon Legislative Reception.

OregonRLA.ORG 9

with copy of policy at time of hire. Requires Bureau of Labor and Industries to make available on bureau’s website model procedures or polices that employers may use to establish employer policies. Makes voidable any agreement to pay severance pay to person found to have engaged in conduct that violates employer’s policies or provisions of Act. Extends timeline for filing complaint with Commissioner of Bureau of Labor and Industries alleging certain unlawful employment practices. Extends statute of limitations from one year to seven years to file civil action for certain violations of law.

Becomes operative January 1, 2020. Permits commissioner to adopt rules and take any action before operative date of Act that is necessary to enable bureau to exercise duties, powers and functions conferred on bureau.

Impact of bill: Italicized portions above are of interest. Would increase statute of limitations from six years to seven years (no state currently has anything over six years); increases time for filing complaint from one year to seven years; holds owners, presidents, partners and corporate offices personally liable for incidents occurring “under their watch.” Initially classified as a “sexual harassment” bill, it includes language encompassing nearly all aspects of discrimination of wage and hour law.

LOTTERY

HB 2100 & SB 74

Related to: Lottery ORLA Position: Oppose Summary of bill: Defines “video lottery terminal” for purposes of lottery chapter and amusement device excise tax provision.

Provides that claimed prize is valid if ticket or share is mailed and postmarked by claim deadline. Provides that potential vendors must make certain disclosures when given notice of intent to award contract, instead of at time that bid, proposal or offer is submitted. Provides that Oregon State Lottery may include costs of entering into agreements with third parties to research problem gambling in costs of administration. Directs Oregon State Lottery Commission to adopt rules to protect, secure and maintain confidentiality of personally identifiable player data.

Makes various statutory changes to clarify 10

statutes and align statutes with current terminology and practice.

Impact of bill: A section of this bill has language that could be interpreted to allow gaming on mobile devices (i.e., smartphones) with potentially no tether to existing lottery retailers.

TAXES

HB 2146

Related to: Taxes ORLA Position: Oppose Summary of bill: Increases corporate minimum tax imposed on S corporations.

Impact of bill: Raises minimum S corporation tax from $150 to $1000.

HB 2163

Related to: Taxes ORLA Position: Oppose Summary of bill: Increases corporate minimum tax imposed on certain corporations.

Impact of bill: Changes the top minimum tax on C corporations from $100,000 to 0.1 percent of Oregon sales.

HB 2167

Related to: Taxes ORLA Position: Oppose Summary of bill: Provides that, for ad valorem property tax purposes, real market value of commercial and industrial property be three-year average. Provides five-year ramp-up to taxation on real market value of commercial and industrial property that has ratio of maximum assessed value to real market value of 90 percent or less. Sets rate of property taxes imposed on commercial and industrial property at $___, with first $5 dedicated to school districts, education service districts and community college districts. Provides that five dollars of such rate is not subject to compression under Ballot Measure 5 (1990). Bars commercial and industrial property from receiving discount upon early payment of property taxes.

Impact of bill: Increases property taxes for business by using Real Market Value (RMV) phased in over a five-year period. Predicted to increase property taxes by as much as 50-60 percent for business once fully implemented.

Oregon Restaurant & Lodging Association | SPRING 2019

TOURISM HB 2166

Related to: Tourism ORLA Position: Support Summary of bill: Authorizes unit of local government that imposes local transient lodging tax to subpoena and examine witnesses, administer oaths and order production of books or papers to prosecute inquiries related to local transient lodging tax. Restricts obtainable information of transient lodging tax collector subject to federal Electronic Communications Privacy Act of 1986 to information specified in federal Act. Authorizes unit of local government to enforce subpoena or order under unit of local government’s laws.

Impact of bill: Will allow local governments that impose local transient lodging tax to collect information from owners of lodging properties including short-term rentals.

HB 2221

Related to: Tourism ORLA Position: Oppose Summary of bill: Establishes Ocean Beach Fund. Directs amount of transient lodging tax revenues from state recreation area lodgings along ocean shore received by State Parks and Recreation Department to Ocean Beach Fund. Directs department to spend moneys from fund for expenses of managing state recreation areas along ocean shore.

Impact of bill: Would divert dedicated funds to tourism promotion and tourism facilities to beach clean-up fund, contradicting original agreement for use of transient lodging tax funds.

SB 595

Related to: Tourism ORLA Position: Oppose Summary of bill: Adjusts allocation percentages of net revenue from new or increased local transient lodging tax to allow up to 30 percent of such revenue to be used to fund affordable workforce housing.

Impact of bill: This bill would take lodging tax revenue, dedicated in statute to tourism promotion and facilities, and use it to fund subsidized housing.

SB 621

Related to: Tourism ORLA Position: Oppose Summary of bill: Prohibits local governments from restricting use of lawful dwellings for vacation occupancy.

Impact of bill: This bill would limit local municipalities from enforcing or implementing laws related to short-term rentals including a limit on the number of licenses issued or whether they could be located in residential zones for example.

RECEIPT PROJECT ORLA recently launched the Receipt Project in Ashland and Salem with plans to launch in the city of Portland soon. The Receipt Project is intended to assist in educating and shaping public perception of restaurants and enable restaurant owners to ultimately help influence public policy related to restaurant operations.

Our objectives are to: 1) Educate consumers about the fact that on average, 95 percent of the cost of their meal is re-invested back in their experience in the restaurant.

2) Educate consumers about other facts related to restaurant operations, philanthropy and community involvement.

3) Educate policymakers about the facts in restaurant operations.

4) Influence public policy and policymakers when it comes to issues important to and affecting the restaurant industry by publicizing our project and the facts.

Participating restaurants were asked to include this message on receipts, on cards inserted in payment sleeves, and on fliers posted in their restaurants. ORLA also developed an Oregon restaurant facts website (ORRestaurantFacts.com) dedicated to providing these and other facts about restaurant operations in Oregon.

For more Receipt Project information, visit OregonRLA.org/Receipt-message or email Greg Astley, Director of Government Affairs at Astley@OregonRLA.org.

UNFAIR SEATTLE HOTEL LAW STRUCK DOWN Exciting news on the American Hotel and Lodging Association’s (AHLA) lawsuit to overturn the Seattle so-called “room attendant” ordinance that mandated employee panic buttons, but also included unreasonable work rules, health insurance requirements and discriminatory blacklisting provisions. In a major victory, the Washington State Court of Appeals handed down a unanimous decision striking down and invalidating Seattle’s Room Attendant Initiative I-124, reversing the trial court’s decision issued in June 2017.

AHLA, along with the Washington Hospitality Association and the Seattle Hotel Association, filed suit against the City of Seattle over I-124 in December of 2016, challenging that the ordinance violated Washington State’s Single Subject rule and that the blacklisting provision included in the initiative was unconstitutional and stripped both associates and guests of their due process rights. The Appeals Court agreed with the arguments and their decision invalidates I-124 in its entirety.

AHLA expects the city and intervenors will petition the state Supreme Court and it could take several months before the Court decides whether to hear the case. The Washington Supreme Court has already declined to hear the case once and if they decline again then all legal challenges will have been exhausted.

REGIONAL MEETINGS HAPPENING IN YOUR AREA ORLA is in the midst of another round of regional meetings this spring, inviting restaurant and lodging operators to engage in a discussion with the association’s government affairs team and fellow industry peers on issues that matter to hospitality businesses. These meetings, held twice a year (in spring and fall), provide members an informal, round-table forum to gain insight and intelligence, exchange ideas, and ask questions. Topics this round include: 2019 legislative session and bills, lottery issues, lodging taxes, and local advocacy efforts. See the sidebar for a list of all regional meetings and if you haven’t yet, plan to join us.  GREG ASTLEY, ORLA

SPRING REGIONAL MEETINGS LINCOLN CITY Tuesday • March 12, 2019 2:30 - 4:00 PM Salishan Resort 7760 N Hwy 101 Gleneden Beach, OR 97388 MEDFORD Thursday • March 14, 2019 2:30 - 4:00 PM Inn at the Commons 200 N Riverside Ave. Medford, OR 97501 EUGENE Tuesday • March 19, 2019 2:30 - 4:00 PM Hotel Eugene (formerly Eugene Hilton) 66 E 6th Ave. Eugene, OR 97401 PORTLAND Tuesday • April 23, 2019 1:30 - 3:00 PM Migration Brewing 2828 NE Glisan St. Portland, OR 97232 HOOD RIVER Thursday • May 2, 2019 1:30 - 3:00 PM PENDLETON Friday • May 3, 2019 9:30 - 11:00 AM Hamley Steakhouse 8 SE Court Ave. Pendleton, OR 97801 BEND Tuesday • May 14, 2019 1:30 - 3:00 PM Anthony’s at the Old Mill District 475 SW Powerhouse Dr Bend, OR 97702 RSVP: OregonRLA.org/Events OregonRLA.ORG 11

LOTTERY RETAILER NOTES New Lottery App and Sports Betting Coming – Now’s the Time to Support ORLA

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RLA continues to be at the table protecting Lottery Retailers’ commission rates and shielding against extreme regulatory attacks. We’re looking out for your business on all lotteryrelated issues and want to make sure you are kept informed of new initiatives.

Oregon Lottery Releases New Mobile Gaming App

The Oregon Lottery has released a new smartphone app providing players with a way to scan tickets to see if they are winners, find the closest Lottery retailer, and give players information about Oregon Lottery games and promotions.

In addition to the game-related features, the Lottery has purposefully included responsible gaming aspects in the mobile app. The app also has tools to help players 12

calculate how much their play may cost, help betting, overturning an earlier decision them set a budget, and the app’s system has by the Third Circuit Court of Appeals ways to verify age. prohibiting such activity.

The new app features include: • Scanning tickets to see if they are winners • Providing directions to Lottery retail locations • Notifying app users of high jackpots, Lottery-sponsored events and other Lottery news • Integrated timer and budget calculator tool • Lottery game information The new apps can be found on the Apple or Android app stores. Lottery games are not available for purchase on the mobile app.

Sports Betting in Oregon

Back in May 2018, the U.S. Supreme Court ruled that states could offer sports

Oregon Restaurant & Lodging Association | SPRING 2019

Oregon was one of four states outside of Nevada that were grandfathered in to allow sports betting under the Professional and Amateur Sports Protection Act, which was deemed unconstitutional by the Supreme Court last May. With that decision by the U.S. Supreme Court, the Oregon Lottery has decided to bring sports betting to the state ahead of the 2019 NFL season. To start, players will be able to place bets via a mobile app and will only be able to pick the winners of one sporting event or another, either outright or against the spread. Additional betting options are planned to be rolled out at a later stage.

The app will also accept bets on other professional sports but gambling on collegiate sports will not be available via the app.

The Oregon Lottery’s future plans include the authorization of in-game wagering at betting kiosks located at bars and restaurants around the state.

Where to go for training: O R L AT R A I N I N G . C O M

Lottery Assessment Critical to ORLA’s Success with Lottery

Retailers with video lottery terminals in their establishments are counting on ORLA to negotiate a fair lottery contract and commission rate for the next five years beginning in 2020. Working with our professional contractors D. Michael Mills, Lawyer PC and Bill Perry with Balance Point Strategies, ORLA is already discussing rates and commission structure with the Oregon Lottery.

Our work needs your support as lottery retailers however. Being engaged in our Lottery Sub-Committee to help discuss issues and shape policy is one way, as is making sure you are receiving our lottery and advocacy alert emails. When it comes time to educating legislators and Lottery Commissioners, if you can show up and tell your personal story, it goes a long way in convincing those officials to do the right thing.

But we also need your financial support.

Your lottery assessment contribution helps us to negotiate and continue the conversation with important stakeholders and decision makers in the process. When everyone steps up to pitch in and help out, we stand a better chance of achieving our goals and helping all lottery retailers be successful.

To ensure you’ve paid your Lottery Commission Assessment or to make a contribution, please contact ORLA at 800.462.0619.  ORLA

Oregon Restaurant & Lodging Association’s training products were created by industry professionals to assist you in serving your customers as safely as possible.

WIN A GETAWAY! Visit the Alcohol Server or Food Handler training pages and enter to win a 2-night stay at the newly renovated Inn at Seaside in Seaside, Oregon!

Industry Training That Supports Oregon Hospitality!

OregonRLA.ORG 13

Four ways to save with UnitedHealthcare.

Exclusive discounts and solutions for ORLA member businesses.

1 New Association Health Plan for small hospitality employers.

2 Up to a 5 percent discount on fully insured medical rates for midsize employers.

Visit uhctogether.com/orla to learn more.

Some restrictions and exclusions apply. Discounts are available only to members of the National Restaurant Association and its state restaurant association partners; and may vary by location and group size.

Insurance coverage provided by or through UnitedHealthcare Insurance Company, UnitedHealthcare Insurance Company of Illinois, Inc. 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. 19-19439-OR 2/19 Š2019 United HealthCare Services, Inc.

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Oregon Restaurant & Lodging Association | SPRING 2019

3 Annual invoice credit of up to 5 percent on administrative fees for new self-funded medical products for large employers.

4 Up to a 5 percent discount on fully insured dental, vision, life, disability, accident and critical illness products for employers of all sizes.

OLCC WATCH Senate Bill Would Double OLCC Licensing Fees

S

enate Bill (SB) 248 would double Oregon Liquor Control Commission (OLCC) licensing fees for retailers and those applying for a direct shipper permit. Direct shipper permits would increase from $50 to $100.

PROPOSED CHANGES TO LICENSE FEES:

License Type Current Proposed Brewery* $500 $1000 Winery $250 $500 Distillery $100 $200 Wholesale Malt Beverage and Wine $275 $550 Warehouse $100 $200 Brewery–Public House* $250 $500 Limited On-Premises Sales $200 $400 Off-Premises Sales $100 $200 Full On-Premises Sales, Non-Profit Private Club or Non-Profit/Charitable Organization $200 $400 Full On-Premises Sales $400 $800

ORLA is opposed to the bill as currently written. If you haven’t already, sign up for our Advocacy Alert emails and “At the Table” video updates, and visit OregonRLA.org/GA for the most current information on this and other legislative bills being tracked by ORLA. OLCC TO CREATE ALCOHOL VENDOR TRAINING GROUP

ORLA will be participating in a new alcohol server training work group being formed by the OLCC. There are many products out there currently - some good, many inadequate or of poor quality - to train servers and bartenders about alcohol safety. ORLA is committed to ensuring that whatever training is provided meets certain standards for quality and accuracy.

In addition, the workgroup may explore advanced alcohol server education products not currently available for those who wish to have a higher level of understanding and training which may help with career advancement and opportunities.  GREG ASTLEY, ORLA

*Including Certificate of Approval OregonRLA.ORG 15

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Oregon Restaurant & Lodging Association | SPRING 2019

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VISITOR FACILITIES INTERGOVERNMENTAL AGREEMENT Confusion Around Portland “Tourist Tax” to Fund Homeless Initiatives, (Hopefully) Explained

R

ecent articles in the news around “tourism taxes” paying for homeless projects as part of an agreement between Metro, Multnomah County and the City of Portland have tried to explain a very complex issue in a simpler way leading to confusion and questions about the legality of how money collected is being spent.

The three governmental entities (Metro, City of Portland and Multnomah County) are part of the VFIGA, or Visitor Facilities Intergovernmental Agreement. The two “tourism taxes” being referred to are the Transient Lodging Tax (TLT), which for Multnomah County, including Portland, is 13.3 percent, and the Motor Vehicle Rental Tax (MVRT) which is 17 percent.

2.5 percent of the TLT ($15.8 million) and 2.5 percent of the MVRT ($5.1 million) are allocated to a Visitor Facility Trust Account (VFTA) which funds activities such as debt service for bonds related to the Oregon Convention Center (OCC), the Visitors Development Fund (VDF) which is used to bring more conventions to Portland as well as operating income for visitor facilities such as OCC, Portland’5 and the Rose Quarter.

The three governments are proposing to take part of that money, approximately $5.25 million currently dedicated to the Visitor Facility Trust Account, and give it to the Joint Office of Homeless Services.

Where the confusion comes in for many in the lodging industry is related to the 2003 law requiring that 70 percent of TLT funds

be used for tourism promotion or facilities and 30 percent be unrestricted, meaning a municipality can use it for whatever purpose they need. Part of that law also states however, that whatever percentage of funds prior to July 2, 2003 municipalities had going to non-tourism promotion or facilities, could remain at that level unless the municipality had agreements in place to increase or phase in a stronger commitment to tourism promotion or facilities. So, for example, if a city was dedicating 50 percent of its TLT funds to roads prior to July 2, 2003, they could continue to do so assuming they didn’t have an active agreement in place to phase in an increase in their spending to fund tourism promotion and facilities. As of July 2, 2003, any new lodging taxes or increases in lodging taxes, however, would be subject to the 70/30 split.

News reports claiming “tourism taxes” will go to fund homelessness projects can be misleading by lumping in motor vehicle rental taxes, which are unrestricted, and TLT, which may be restricted, together.

One concern around the use of these “tourism taxes” is that Multnomah County Chair Deborah Kafoury wants the money guaranteed even if there is a downturn in the number of visitors and the taxes collected, depriving other programs and efforts of much needed funding.

Further, to serve the projected population of chronically homeless people, the city and county have estimated they will need at least $640 million over the next 10 years to pay for housing and services like mental health and addiction treatment. Clearly, another source of funding is needed to adequately address these overwhelming issues.  GREG ASTLEY, ORLA OregonRLA.ORG 17

OREGON CRAFT Delivering Distinct Regional Flavors with Alcohol It’s hard to get away from Oregon, even when you’re outside its borders. No matter where you happen to be traveling, people seem to know all about the state’s enchanting wines, creative craft beer, and artisan spirits. Those rave reviews often lead to a case of homesickness that can only be cured by finding Oregon Pinot on a faraway restaurant menu or a guest handle of Northwesthopped IPA at a well diversified tap house. Then again, you could just give in to temptation, catch an early flight back to PDX (Portland) and head for the nearby McMenamins Edgefield distillery.

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Oregon Restaurant & Lodging Association | SPRING 2019

Leah Schlechter

General Manager at Black Walnut Inn & Vineyard

OregonRLA.ORG 19

Located on the lush, sprawling grounds of a former county poor farm in Troutdale, Edgefield has spirits wandering the hotel’s halls as well as its labyrinth of bars and restaurants. Most are of the brandy, gin, vodka or whiskey variety, made onsite by its masterful distillers, and poured into its guests’ snifters.

“Monkey Puzzle is the flavored version of our Hog’s Head whiskey, which is the top-selling spirit out of our company,” reports Whelan.

“It’s the same whiskey all throughout the process. But after barrel aging the Monkey Puzzle, he (or one of his assistants) puts it into a tank and dry hops it with a special strain of hops that doesn’t have an alpha acid, the bittering component. Whelan notes that the hops the distillery uses were bred and propagated at Oregon State University as a pilot program for the FDA, then grown out at Goschie Farms about an hour south in Silverton. “We then sweeten up the whole package with a blackberry honey that comes from beehives all around the 120-acre property,” he adds, licking his lips.

One of the many interesting slants in the Edgefield story is that the resort also runs its own onsite brewery and winery.

“I’m not a wine guy,” admits Whelan.

“I’ve never made wine, but we have great people here, and I trust them. They make me great base wine, and I make brandy out of it. There are all of these different connections. Between the three departments (spirits, wine, and beer), we call it the triangle.” The winery “leg” provides Whelan with port barrels, so he can craft different finishes on the distillery’s whiskeys. “For example, we have a brandy called Longshot that we age with Syrah port barrels that we do here on property. It’s kind of a funky, fun, young brandy.”

PHOTOS BY: HEIDI JANKE

This afternoon, one of those experts, James Whelan, is wrapping up another day overseeing the kettles in the small distillery. Whelan, who began brewing beer for the McMenamins more than 20 years ago, eventually transitioned to Edgefield’s distillery in 2007 when his ailing back could no longer handle heavy sacks of grain and kegs. Although he is still fond of craft beer, the head distiller has clearly developed a passion for making

spirits, and he starts a short visit by talking about one of his favorites.

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Oregon Restaurant & Lodging Association | SPRING 2019

Chase Williams

Chef and Director of Culinary Experiences at Black Walnut Inn & Vineyard

As enticing as funky Edgefield is for its variety, nearby Yamhill County is a mustexperience destination on the state map for cellar seekers. The Black Walnut Inn & Vineyard in the Dundee Hills hosts oenophiles from far and wide, drawn by the reputation of the valley’s wineries.

The experiences we offer are very focused around wine, from vineyard tours to tastings to meals. We consider ourselves ambassadors for our neighboring wineries, and our goal is to help our guests discover new wineries that they can visit during their trip.

the year, which allow our guests to meet and dine with some of the valley’s top winemakers. We aim to deliver our special brand of Oregon hospitality to create an elegant yet comfortable home base for our guests to take advantage of all that wine country offers.”

“Creating a uniquely Oregon experience is at the very heart of what we do at the Black Walnut,” reveals General Manager Leah Schlechter. “The vast majority of our guests are visiting for the wine, and our location in the Dundee Hills is perfectly suited for wine country exploration. We greet our guests with a glass of wine upon arrival to help them transition from travel mode to relaxation mode, so they immediately feel like they’ve truly arrived in wine country.

“Each month we offer a wine flight focused around a specific theme designed to introduce our guests to an interesting element of Oregon winemaking. We offer wines by the glass and by the bottle with a curated list focused on boutique, handcrafted local wines. This allows our guests to relax and enjoy our expansive views across the valley, experiencing the area’s wines at their own pace. We also offer intimate wine-paired dinners throughout

Although Oregon is well known for its Pinot noirs, Schlechter believes that there are other alternatives worthy of a trip to the region. “Our lead Chef, Chase Williams, is passionate about promoting Willamette Valley chardonnay,” she notes. “The wines produced here in Oregon are generally made with a minimalistic approach reminiscent of chardonnays produced in Burgundy. They tend to have an amazing balance of minerality and acid, with a lean,

OregonRLA.ORG 21

velvety texture. Wineries in the Eola-Amity American Viticultural Area are making some of the most beautiful chardonnays around, with exceptional minerality due to the volcanic soils and cool climate.”

Oregon’s climate also happens to be perfect for growing hops, which have put the state at the epicenter of the red-hot craft beer industry. “The Oregon craft beer business is a lucky one as many of the ingredients are grown locally,” states Ty Barnett, coowner and managing partner at Bend-based Goodlife Brewing Company. “We are Oregon-izing many of our small batch barrel aged beer, such as our Reserve Saison, a French farmhouse style beer, by using locally grown malt from Mecca Grade Malt, located just outside of Madras here in Central Oregon, where all their malt is estate grown and malted.

“We just have such an abundance and wide range of amazing foods, whether it be local berries, foraged mushrooms, Columbia salmon, wine, or craft beer. Oregon was one of the first to truly embrace the supportlocal movement that now dominates most of the country.”

Across the Cascade Range, not far from Oregon State University’s new research brewery in Corvallis, Sky High Brewing is all about sustainability. In fact, an environmentally conscious approach is so integral to the brewpub’s mission that its beams, steps, and tabletops are fashioned from recycled wood recovered from local sources, and its menu is built on ingredients from nearby farms. “Our beer menu used to be just Oregon hops,” recalls Brewer Paul Miller. “Now we have Oregon yeast, grain, hops. The whole beer can be Oregon. It can only grow from there, really, as we get more resources from the state.

“When the farmer’s markets are in full swing, we are down there getting stuff and trying to keep it as close to home as possible. We look in the community first.

22

That’s kind of the mantra that we operate on. Just a few years ago you couldn’t reliably source all ingredients top-tobottom in this state. But it’s become more diverse and thus, more affordable. You can actually survive as a business sourcing stuff from your own state. If you can’t get it from this state, you can get it from Washington or Idaho. It’s not very far.”

For wineries like Willamette Valley Vineyards, the most important resource is underfoot. “It starts with the incredible soil and terroir we have here in Oregon that was created millions of years ago,” explains Jim Bernau, Founder of Willamette Valley Vineyards. “But, what I learned from my friend and colleague Cole Danehower, an award-winning wine writer based in the Pacific Northwest, is part of the concept of terroir, or all the elements that create the environment for a particular wine, should also include the people. Oregonians and people that move to Oregon share an independent spirit that comes to life in our wines. We learn from each other by collaborating and live in a region with top winemaking, vineyard and hospitality talent. Our best wines, vineyard sites and experiences are yet to be created, which is inspiring. Oregon wine is just getting started!”

“Relatively speaking, the Willamette Valley is very young in the world of wine, which allows the winemakers here to both learn from old world producers and to take risks to create wines with the unique characteristics of our region,” points out Schlechter. “They can look at the knowledge and techniques developed over hundreds of years in Burgundy and apply them to the specific soils and climates in our valley. At the same time, we are still forming our own identity as a wine region. As the founders in this region worked together to develop their craft and as we’ve continued to grow, Oregon winemaking has always valued collaboration.

Whether you are a winemaker or a vineyard manager, you believe that your success

Oregon Restaurant & Lodging Association | SPRING 2019

depends on the success of your peers, and everyone works together to share knowledge and experience.”

Oregon’s wineries recently showed how cooperation can have a measurable economic impact by working together to support an urgent cause. “This past harvest we were part of a coalition with our colleagues where we came together to save the grape crop in Southern Oregon,” reports Bernau. “A large California producer of wines canceled their contracts, citing smoke taint from the season’s wildfires just days before picking.

When we heard of this crisis, we asked the growers to test their fruit, and independent lab analysis showed much of the grapes were below thresholds for smoke taint and could be made into high quality wines. We immediately jumped into action to bring in as much of the grapes that we could. The efforts resulted in a collaborative wine, with King Estate, Silvan Ridge and The Eyrie Vineyards, called Oregon Solidarity. The net proceeds of the wines will be donated to the Rogue Valley Vintners to help their region and the growers affected. “This one-of-akind project shows the spirit of Oregon, and we look forward to releasing the wines this spring and summer,” says Bernau.

“Collaboration has always been a part of the culture of craft beer,” according to Goodlife Brewing’s Barnett. He explains that Deschutes Brewery, Cascade Lakes Brewing, Bend Brewing Company and others helped put the region on the map as a place that makes great beer. “Now, with more than 35 breweries in Central Oregon, you really can try a little bit of everything: wild ales, lagers, Belgian Lambics, and lots of IPAs of course.”

Like their synergy-minded counterparts in the wine industry, breweries occasionally work together on special projects – sometimes just for the fun of it. “Most recently we collaborated with Ale Apothecary, also located here in Bend, on a Dortmunder Style Lager with wild yeast aged in Oregon Pinot Noir barrels for two

However, Dietrich believes that support of and from the community is Bendistillery’s greatest asset. “Beyond using local raw materials, we also try to make our spirits part of the greater Oregon experience,” shares Dietrich. “Our tasting room in downtown Bend doesn’t serve food or full cocktails that would compete with the other bars and restaurants in town. We offer samples and education. We want to be the place to try something new, to experiment while you wait for your table at one of the restaurants downtown.”

This type of teamwork may be brewed into Northwest craft beer country culture, but most brewers also recognize the challenges they face due to heightened competition.

“In the current Portland market, it’s very difficult to stay relevant and ahead of the curve,” emphasizes Jerry Fechter, owner/ founder of Lompoc Brewing. “With so many breweries, tap rooms, and pubs, it’s increasingly more difficult to stand out in a very crowded room.”

Finding opportunities to shine in the spotlight has helped the small brewery get noticed. “Recently, we have won a few medals at Great American Beer Festival (GABF), which hopefully translates into consumer recognition for the quality of our locally sourced products,” conveys Fechter.

“We also try to make as many different styles of beer as we can with a Northwest twist, either using a few more hops or some locally sourced fruit in the brewing process.”

The terroir that produces those bountiful ingredients certainly plays a role in helping Oregon’s adult beverages stand out from the pack on stages like the GABF and the upcoming Northwest Food Show (see page 32 highlighting the show’s Tasting Pavilion and Bar Magazine’s Business Panel). But so do other intangibles like the legislative climate at the state capitol. “Oregonians have a baked-in appreciation of high quality, honest, local products,” maintains Alan Dietrich, CEO at Bendistillery. “In the beverage industry, we see this expressed in the national reputation of the wineries and breweries. This has led to a cultural and political environment that is highly supportive of local products. In fact, Oregon has been the model nationwide for craft beer and spirits.”

PHOTO BY: KRISTI REED, COURTESY OF THE GRAND HOTEL IN SALEM

years,” remembers Barnett. “It was a labor of love, and in the end, we ended up with an outstanding beer.”

Ethan Plumb

Lead Bartender at Bentley’s Grill Ethan Plumb, lead bartender at Bentley’s Grill in Salem, has a unique vantage point in that he brings it all together as The Grand Hotel restaurant’s resident mixologist. His goal is to ask customers questions and zero in on a drink that will make them happy.

He adds that Oregon’s seasons definitely influence just how big of a smile he can put on patrons’ faces. “My favorite time every year is Spring because that is when things are fresh,” affirms Plumb. “That’s when it is so exciting to go to a Saturday market and scoop up some ingredients and take them back to your bar and put on a drink special. Mint is a huge thing.” He pauses for a few seconds, then rattles off a recipe:

“Blueberries with locally grown mint and a vanilla vodka, that might be one of the best combinations of flavors ever, and people don’t even know about it!”

While creativity like this contributes to the mix of potential cocktails on the horizon in a few months, the reality is that Plumb has to be able to confidently recommend the best options from regional distilleries, breweries, and wineries, year-round. “I have the most success with turning people on to classic things that they already know they like, then using Oregon spirits, Oregon wine, and Oregon beer to cater to that and turn them on to something that they didn’t even know existed,” he says. “Before they know it, they’re like ‘You just used an Oregon spirit to make one of the best old fashions that I’ve ever had!’ And everything about it was produced here in Oregon.

“We’re blessed to be presented with all of these options because Oregon is so versatile!” observes Plumb, who moved here from South Dakota. “I think a lot of states do a good job representing what they’re all about, but I think we’re spoiled rotten here in Oregon as far as beer, wine and spirits go. It’s actually very easy for us in Oregon to grab a smattering of all these things and figure out what people want to drink and then present them with all the right options. Before they know it, they have a new favorite, or they’ve been blown off the barstools!” That may be the only valid reason to give up a seat.

And with so many great drinks to choose from at our restaurants, lodges, bars other establishments, why ever leave Oregon in the first place?  KIRK RICHARDSON About

Kirk Richardson is author of the recently released book, 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 23

LOT T E R Y D O L L A R S A R E C R E AT I N G J O B S A N D B U I L D I N G I N F R A S T R U C T U R E A L L AC R O S S O R EG O N .

Many of the projects we support aren’t glamorous, but to Oregon’s workforce they couldn’t be more beautiful. Since the people of Oregon created the Lottery in 1985, over $3 billion in Lottery funding has helped create jobs and lay the vital groundwork for more in the future. When we help Oregon business do more business, everyone wins.

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Oregon Restaurant & Lodging Association | SPRING 2019

PLAYING RESPONSIBLY Oregon Lottery Earns Elite Responsible Gaming Certification

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he Oregon Lottery has joined a select group of only eight other lotteries in the United States having received the World Lottery Association’s highest level of certification in the field of responsible gaming. The Oregon Lottery is the only lottery in the U.S. selling Video Lottery that was awarded this designation.

In 2018, the World Lottery Association independent assessment panel certified the Oregon Lottery at Level 4. Level 4 is the highest level of certification through the World Lottery Association and recognizes lotteries that have embedded responsible gaming into their organization’s goals, governance, management processes and who have also made responsible gaming a key component of their corporate culture.

“Promoting responsible gaming practices and connecting people to help when needed is as integral to our mission as maximizing revenue,” said Director Barry Pack.

The World Lottery Association is a member-based organization to advance the interests of state-authorized lotteries. The vision of the World Lottery Association is to be recognized as the global authority on the lottery business, to uphold the highest ethical principles and to support members in achieving their vision for their own communities.

The certification is an important milestone, as the World Lottery Association has a commitment to the highest standards of corporate responsibility, including the World Lottery Association Responsible Gaming Principles and Framework. The organization is known OregonRLA.ORG 25

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Oregon Restaurant & Lodging Association | SPRING 2019

for sharing knowledge and experience amongst its members and improving their businesses.

Since 2006, the World Lottery Association has had formalized practices in Corporate Social Responsibility by adopting Responsible Gaming Principles and a Responsible Gaming Framework aimed at protecting lottery players around the world.

The effort and commitment are to ensure the public is protected and revenues for the public good are sustained. The program is based on the foundation that lotteries play an important role in helping to prevent problem gambling, as do governments, regulators, treatment providers, researchers, community groups, and individuals who take part in games of chance.

By being certified through the World Lottery Association, the Oregon Lottery pledges support for the principles of responsible gaming. This includes being vigilant in making responsible gaming an integral part of daily operations, including activities involving employees, players, retailers and other stakeholders. This pledge of support includes the encouragement of research initiatives and striving to achieve an appropriate balance between revenue, entertainment and customer expectations.

good customer service to players,” said Oregon Lottery Associate Program Manager Krystal Smith.

To learn more about the Responsible Gambling training, visit OregonRLA.org/Training or use the adjacent QR code.

Now that the Oregon Lottery has received the Level 4 World Lottery Association certification, the work will not stop. Lottery will continue to provide tools for retailer partners to train new employees and keep responsible gaming practices top of mind for all their employees.

Oregon Lottery proceeds have provided funding for free, confidential and effective problem gambling treatment programs statewide. Since the statute dedicating those funds was enacted in 1992, more than $99 million in Lottery funds has been directed to fund free problem gambling treatment. For more information visit OregonLottery.org.  OREGON LOTTERY

There are seven principles addressed in the program and they include: player protection, collaboration with other stakeholders, marketing and research, promotion, informed player choices, monitoring and reporting. But this certification couldn’t have come without the Oregon Lottery’s important business partners, the retailers.

Retailers are the Oregon Lottery’s primary business partners, and as such, engage with them to help train, inform and support products and programs, including responsible gaming. The Lottery engages with retailers using a variety of methods including advisory panels, restaurant industry engagement with the Oregon Restaurant & Lodging Association (ORLA), surveys and retailer-specific communications. Not only does the Oregon Lottery provide support and training for all Video Lottery retailers, they also support grocery store and convenience store retailers, as well.

By introducing the specialized Responsible Gambling and You training back in 2016, the Lottery provided specific tools to help retail employees engage in responsible gaming conversation with players. By the end of 2018, more than 2,500 staff at grocery and convenience stores had taken the responsible gaming training and more than 3,800 staff at Video Lottery locations completed it as well.

“We are proud to partner with retailers and bring awareness regarding responsible gaming to their employees and ultimately to their retail customers who play lottery games. This is simply part of OregonRLA.ORG 27

WORKPLACE SAFETY It’s Your Business: Latest Buzz On Workplace Impairment

B

uzzed, bombed, sleep-deprived, or stressed out? It isn’t always easy to tell. Learn what to do if you suspect alcohol or substance abuse—or something else—may be affecting an employee’s work performance.

With the recent legalization of cannabis in Oregon, there’s been a lot of talk about impairment in the workplace. The labor market remains tight, which can make hiring a challenge for businesses.

Often the first thing people want to do is implement a substance abuse policy. But implementing a policy and enforcing a policy are two different things. It’s important to think carefully about impairment, and the sources of impairment.

It’s often difficult to know if behavior or performance issues are due to alcohol or substance use, or something else altogether.

Being impaired is defined as having “a human faculty or function weakened or damaged.” This can be due to alcohol or illicit drugs, but it can also be from other things: sleep deprivation, stress, over-thecounter medications, over use or improper use of prescription drugs, undiagnosed medical conditions, and life events.

many of the causes of impairment listed below are personal and confidential, we’ve all experienced at least one of them and understand how they could affect our daily lives.

• Legally prescribed drugs • Illegal drugs • Over-the-counter medications • Alcohol • Fatigue • Illness • Known/unknown health conditions • Generalized stress and distraction • Improper nutrition • Dehydration • Insomnia/sleep issues • Divorce/relationship issues • Financial problems • Social issues/anxiety • Loss/grief (person/animal) • Identity theft • Legal issues

So what can businesses do if they notice a change in employee behavior or performance?

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Let’s say you’ve noticed some changes in the way an employee is acting. Maybe they’re arriving late or communicating inappropriately with customers. Perhaps you observe unsafe work practices or a drop in productivity or work quality.

When you focus on the behavior, the conversation moves from accusations and perceptions to specific performance issues.

Have clear policies, procedures, and expectations, and use them to evaluate the behavior you are observing. These guidelines will also help you be better prepared to have a focused and productive conversation with your employee. For example: • What are your expectations about reporting to work on time and being alert and professional?

• What are the procedures around using a piece of equipment safely?

• How are employees expected to communicate with customers?

• What are your performance standards for production and quality? Do you hold all employees accountable to these standards?

Make sure your performance expectations have been documented and clearly communicated to your employees before they begin the job. And review them at least once a year.

If your company has a substance abuse policy and you suspect that the impairment is related to substance use, you can refer to the “reasonable suspicion” clause in your policy for guidelines about how to proceed.

But what if you aren’t sure? Supervisors and managers aren’t trained to diagnose substance use or provide treatment or counseling. What they can do is identify and address job performance issues.

Personal lives and work lives often overlap.

As an employer, there are lots of things that can impair or impact your staff. While

Focus on the behavior

Communicate in a direct and timely manner

Performance management conversations can be difficult, so it’s important to plan them ahead of time. Think through what you want to say and identify the best time and place to meet.

As a manager or supervisor, your job is to make sure that work is being done safely and effectively. Here’s how:

Oregon Restaurant & Lodging Association | SPRING 2019

During the conversation, describe the observable behavior and have specific examples:

• You have been late coming back from lunch four times in the past two weeks.

• I’ve received three complaints from customers about your service and communication.

• I observed you not following our food handling guidelines.

• You regularly meet or exceed our daily production/service goals. This week, you’re below your normal performance, your jobs are incomplete and other employees are having to do your work to keep things moving.

Emphasize the need for performance improvement. Give clear expectations and explain what actions will be taken if the performance does not improve. Document the conversation and provide a copy to the employee.

Remember, your job is not to diagnose the possible impairment or alcohol or substance abuse issues. However, you can offer resources. Ask if there is something that the business can do to help the employee meet their performance expectations.

Consider referring employees to an employee assistance program or have community-based resources available. You’ve invested in your employee and finding a replacement may be a challenge. The solution may be as simple as having a short conversation and offering to retrain.

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Follow up

It’s important to make sure the performance issue has been satisfactorily resolved. If the employee is still not meeting the expectations that you discussed, ensure you follow up with the next steps outlined in your policy and during your previous conversation.

Explore our free safety and health trainings in your area as well as online at SAIF.com/trainings.html.  SAIF CORPORATION

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Oregon Restaurant & Lodging Association | SPRING 2019

DIVERSITY CAN HAVE A BIG IMPACT ON SUCCESS Four Ways to Effectively Attract a Diverse Workforce

I

s your team diverse? Do you invest to ensure your team reflects the needs and attitudes of your customers? They need to reflect the communities your employees live, work in, and provide services to.

When people think about diversity, they often focus on gender, ethnicity, and age.

These are important to keep focus on, for sure, but there is another kind of diversity that is often overlooked. This is diversity of thoughts, background, and experiences. If elements of the latter are missing in your organization, it’s likely that everyone thinks the same way; and new ideas, new ways to problem solve, and innovation may be stunted.

While there is no “one size fits all” playbook for attracting diversity, you will want to make your organization is attractive for diverse talent. In order to effectively attract diverse candidates, try implementing the following: 1. Referral programs. If you have great talent on your team who are highly engaged and doing a great job, they likely have similar friends. Consider offering incentives with shorter payout times and getting immediate impact to ensure your team is helping to attract people who are a good fit.

You can also have them act as ambassadors in associations or clubs they are a part of.

2. Early careers/university strategy.

Attracting talent right out of school is often a strategy for helping shape the career of generally younger people, but is also a great place to find diversity. A strong university recruiting strategy is a terrific way to help create a diverse team because you can more easily target diversity on a university campus through student clubs and organizations.

Setting up early career development programs and considering those in majors that are not what you’d traditionally look for are also good for your employer brand, and ensures your talent can develop with your business.

3. Cultural awareness training for hiring managers. We know that this group often needs help to build relationships. While it’s unwise to force training on managers (and often backfires), integrating training that helps them identify unconscious bias is an area of learning and development that has taken off in recent years and has been effective in many organizations.

4. Workplace preparedness. It is one thing to say you want diversity—setting up your physical space and your benefits program to accommodate it is another. Does your office have things like nursing stations? Do you offer extended Maternity/Paternity Leave, and are your Human Resources policies inclusive for gay, lesbian, transgender, etc. individuals? How is your pay equity based on gender? These are things that can help attract top talent and show you will welcome them as equal employees without singling them out, or making them feel that they won’t find a sense of belonging at your company.

In addition to finding the right candidates, diversity brings several important things to your organization. Imagine if the people who applied for your job postings came in for an interview and didn’t see anyone who looked like them, or if all the people who interviewed them asked the same questions in the same way. They would likely not be very interested in continuing the discussion.

Your employer brand is only as good as what employees and candidates will say about you when you’re not in the room. Taking the opportunity to show you are a progressive company that is investing visibly in many areas of diversity will be obvious from their first encounter with you.

While it is generally true that almost everyone values diversity, you may have noticed that many in younger generations are very vocal about their values. Moreover, many of them expect diversity and can be very outspoken about how much it matters to them in a workplace. By bringing

in a diverse group of people to your organization, you will have access to broader networks which will spur further diversity opportunities and all the benefits it brings.

Think of how much more likely it is that diverse people who enjoy working at your company will introduce you and advocate for you in their circles.

While the business reasons for diversity are compelling on their own, many jurisdictions also have regulatory requirements that you have to consider as well. It’s not just laws for the jurisdiction you operate in; it could be laws necessary to sell to your customers.

For example, if you sell to the United States government, it requires you to submit an affirmative action plan to improve diversity at the organization and provide updates during the term of the contract. There is also an audit process that ensures that organizations are keeping to their plans.

Most importantly, your organization should invest in diversity because it’s not only the right thing to do, but you will get much better business results! Don’t let regulations drive your diversity efforts. The best way to improve diversity is to be truthful. Give your organization the best competitive advantage you can by welcoming diversity into your team, and celebrating it in real ways. All types of diversity bring something new to the table, and who doesn’t need fresh ideas?  JEREMY ESKENAZI About

Jeremy Eskenazi is an internationally recognized speaker, author of RecruitConsult!

Leadership, and founder of Riviera Advisors, a boutique Recruitment/Talent Acquisition Management and Optimization Consulting Firm. Jeremy is not a headhunter, but a specialized training and consulting professional, helping global HR leaders transform how they attract top talent at some of the world’s most recognized companies. For more information on Jeremy Eskenazi, please visit: www.RivieraAdvisors.com.

OregonRLA.ORG 31

REGISTER ONLINE NOW! Ask The Experts Industry Night Out at Produce Row Cooking Demonstrations with Celebrity Chefs

APRIL 14-15, 2019 presented by

A Special Thanks To Our Sponsors 32

Oregon Restaurant & Lodging Association | SPRING 2019

Brought To You By

THERE’S EVEN MORE BEING PREPPED CELEBRITY CHEF

CHEF

MARCUS SAMUELSSON

BEAU CARR

With restaurants across the globe, we’re thrilled to announce that Chef Samuelsson will be conducting cooking demonstrations and spending time at the show. Don’t miss this rare west coast appearance from one of the best in the world!

COCKTAIL COMPETITION Fun and engaging cocktail competition sponsored by Heritage Distilling Co. and featuring some of the best bartenders in the region.

BAR BUSINESS MAGAZINE

From renowned Ringside Restaurant will be giving cooking demonstrations.

ASK THE EXPERT! A new feature for the Northwest Food Show! Attendees can schedule FREE one-on-one time with leading experts in the food service industry to get answers on a range of subjects from menu optimization and cost controls to legal, HR and business advice. This is a first-come-first serve VERY limited offering so sign-up early to assure your appointment.

PANEL DISCUSSION The Bar Business Magazine panel discussion will deliver useful strategies to enhance your customer’s experience along with cost saving measures, training tips and culinary ideas to pull more business your way.

OregonRLA.ORG 33

NEW WORKFORCE STUDY Best Practices for Reducing Employee Turnover, an Oregon Perspective

T

he Bottom Line. Those are perhaps the three most powerful words in any industry, but especially in hospitality where profitability margins can be paperthin. While competitive wage, insurance, and health costs seem uncontrollable, the cost of recruiting and training new employees due to turnover can be minimized. Turnover cost savings drop to the bottom line the same as increasing sales or prices. The strategy of focusing on employee retention rates can also have a longer-term effect on overall labor costs, and the increased capabilities that veteran employees provide can positively affect guest loyalty and therefore increased profitability.

Pay Now or Pay Later. “Those managers who understand the value of employee retention and structure their organizations’ compensation systems and management practices to reinforce retention will outperform the competition… Any company that is experiencing a high degree of turnover is incurring unnecessary financial costs as well as decreases in service quality and the quality of work life.” (The Cost of Turnover: Putting a Price on the Learning Curve, The Cornell Hotel and Restaurant Administration Quarterly, 2000, http://bit.ly/CornellTurnoverCosts)

34

Oregon Restaurant & Lodging Association | SPRING 2019

Ideas That Work. ORLA’s Education Foundation commissioned Oregon State University’s Hospitality Management department to conduct research to identify and highlight organizations in Oregon who have created innovative practices that have resulted in improved employee retention. The study’s format is userfriendly and is presented as a series of short video interviews with eight companies who recognized the need to transform their view of the company’s relationship with their employees. Take a look at the videos posted at OregonRLA.org/workforce.

Todd Montgomery M.B.A, the research project’s lead, explained that they discovered a key commonality among each employer, “Leaders implementing best practices realize the current labor market and trends are unsustainable. Adapt or die, literally.”

While best practices highlighted in this study range from first year engagement tactics to experiential training, and data-driven employee culture that leverages technology to mentorship programs, there were several common threads recognized among the companies interviewed. Commonalities include; 1) There was a recognized need to change human resource and management practices in order to increase retention.

presented by

2) The organizations regarded employees as partners.

3) Leaders realized that an employee who felt that they were treated well gave consistently better service to the organization’s customers.

4) An effort was made to integrate perspective from outside the hospitality industry and was deemed valuable and essential in challenging and changing the organization’s status quo.

5) Managers expressed authentic concern and the desire to care for people, both their employees and their customers.

6) In addition to profit goals, the organization was motivated to serve a higher purpose in its business and to operate their companies “the right way.”

The Application. While all of this sounds intriguing, we recognize that the “Bottom Line” is how much money these types of practices can save. While interviewees in our study weren’t asked to share their own financial results for proprietary reasons, here’s a sample of what Cornell found in the study referenced above when turnover costs were calculated using Separation, Recruiting, Selection, Hiring, and Lost Productivity factors for the following positions: Position Property 1 Property 2 Hotel Front-Office Associate $5,688.03 $5,965.06 Line Cook $2,076.91 Administrative Assistant $7568.01 Gift Shop Clerk $3,386.25 These numbers represent the average cost of turnover by position for two different hotels. The costs associated with turnover were higher than might be typically estimated, once consideration was given to training and increased supervision costs. True cost must also factor in the lower productivity of newer employees due to learning curves, who were still making competitive wages.

We hope that you find our new work helpful as you consider your own operations and workforce challenges you may be facing. We welcome your comments as well as suggestions for other best practice research your organization would find valuable. Feel free to reach out via email at WPopkin@OregonRLA.org.  WENDY POPKIN, ORLAEF About

Wendy Popkin is the Executive Director for ORLA’s Education Foundation (ORLAEF), a nonprofit foundation dedicated to supporting the educational and training needs of the hospitality industry. Wendy is a 32-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.”

INDUSTRY NIGHT OUT AT PRODUCE ROW CAFE APRIL 14, 2019 • 6-8PM PRICE

WHERE

$40 PER PERSON Includes complimentary beer/wine and heavy appetizers

PRODUCE ROW CAFE 204 Southeast Oak Street Portland, OR 97214

CONTINUE BUILDING RELATIONSHIPS WITH INDUSTRY PEERS AND COLLEAGUES AT THE OFFICIAL AFTER-PARTY OF THE SHOW

COME LISTEN TO LIVE MUSIC FROM THE VOICE’S DAVE FENLEY PLEASE GO ONLINE FOR MORE INFO AND TO PURCHASE TICKETS

NWFOODSHOW.COM/INO WE’D LIKE TO THANK THE FOLLOWING EVENT SPONSORS

OregonRLA.ORG 35

36

Oregon Restaurant & Lodging Association | SPRING 2019

BEING A GOOD NEIGHBOR Four Oregon Restaurants Recognized for Outstanding Charitable Service and Determination

A

sk almost any local charity, school or K-12 sports organization about their funding and most would say local restaurants are generous contributors to their causes. In fact, nationally, nine out of 10 restaurants give back to their communities through charitable activities.

Whether in-kind donations, financial support, or volunteer hours, Oregon’s communities benefit from local restaurants’ support every day.

To highlight the positive contributions restaurants make in their local neighborhoods, the National Restaurant Association Educational Foundation (NRAEF) established the Restaurant Neighbor Award. Each year, ORLA solicits nominations from around the state and selects three restaurants as state winners of the Oregon Restaurant Neighbor Award.

The NRAEF also recognizes how restaurants play an important role in providing a ladder of opportunity for millions of Americans to achieve the American Dream. NRAEF’s Faces of Diversity Award honors individuals from a diverse background who, through hard work and determination, have realized their American dream.

ORLA is pleased to honor four state winners of the Restaurant Awards this year. These restaurants will be formally recognized during ORLA’s Convention in Seaside, September 16-18.

OREGON RESTAURANT NEIGHBOR AWARD

Bentley’s Grill, Salem With a “no one gets left behind” philosophy, Bentley’s Grill approaches every ask of support with a big heart and “can-do” attitude. Bentley’s supports over 200 different community events each year, from local schools and sports organizations to community and charitable foundations.

Some of the organizations that benefit include the Boys and Girls Club, Liberty House, Family Building Blocks, Young Life, Friends of Pimpollo, Center for Hope and

Safety, Marion and Polk Food Share, Salem Art Association and many more. With each of these events, the staff at Bentley’s Grill enthusiastically volunteers their time and often their talents as well, helping make a difference to the people in their community.

Block 15 Brewing Company, Corvallis At Block 15, they believe it is their social responsibility to give back to their community by fostering partnerships with charitable organizations, encouraging staff to volunteer their time and skills, and providing financial support for various programs. Block 15 strives to make a positive impact on the community by “supporting unaffiliated, nonprofit groups focusing on issues such as health and wellness, education, environmental sustainability, and the arts.” The company not only wants to provide financial support to local organizations but also understand the work they are doing. The People’s Pint program has donated over $80,000 since inception in 2016, and the owners of Block 15 have contributed over $150,000 since opening the doors of the brewpub in 2008.

Mo’s Restaurants Known for a strong, humanitarian spirit, Mo’s Restaurants has long been providing funding, education, and community programs focused on enriching children’s lives. Within every Mo’s Restaurant is a designated Motivation for Kids table, generating funds for youth and adolescents of coastal communities. From implementing security shades in classrooms to funding school supply drives, and donating funds and food to support local graduating class celebrations and teacher conferences, Mo’s truly serves as a cornerstone of their communities. In the past year, overall donations from the Motivation for Kids project accounts for nearly $60,000 with a combined total of half a million dollars in the last decade.

OREGON FACES OF DIVERSITY AWARD

Luis Perez, Elmer’s Breakfast-LunchDinner, Corvallis Born and raised by a single mother in Guatemala, Luis Perez and his family faced a variety of obstacles, from struggling to afford shoes to keeping safe in a neighborhood being taken over by drugs.

When he turned 10, his mother arranged for Luis to serve as an apprentice in an effort to “keep him safely on the right path” and eventually earn a wage. After a major earthquake in Guatemala in 1976, Luis immigrated to the U.S. He eventually taught himself English by riding public transportation. From the early start of his working years, Luis has always put forth an incredible work ethic and attention to detail. He challenged himself constantly, giving a hundred percent to every employer, and was even credited for helping a small greeting card start-up grow from seven to 400 employees. In March 2004, Luis and his wife Patty opened Elmer’s BreakfastLunch-Dinner in Corvallis, Oregon.

The Perez’ have built a tremendous team with many long-term employees who compliment the couple as “model citizens with really big hearts.” Under Luis’ leadership, the company actively gives back to their community, supporting numerous causes and helping inspire a giving spirit.

WANT TO LEARN MORE?

Visit OregonRLA.org/Awards and consider applying for or nominating a fellow restaurant for one of these industry awards.

Make plans to join us at Convention and help celebrate all our award winners; visit OregonRLA.org/Convention for more information.  LORI LITTLE OregonRLA.ORG 37

PRESENTING SPONSOR:

save the date

SEPTEMBER 16-17-18 SEASIDE

38

Oregon Restaurant & Lodging Association | SPRING 2019

RECHARGE, RETOOL AND ENGAGE WITH YOUR INDUSTRY PEERS.

It’ll be fun!

EDUCATION

NETWORKING

OPERATIONS

HOSPITALITY INDUSTRY AWARDS

ANNUAL MEMBER MEETING

INSPIRATIONAL KEYNOTES

SEASIDE DINE-AROUND

VENDOR SHOWCASE

INDUSTRY RELEVANT BREAKOUT SESSIONS

CLOSING CELEBRATION

INDUSTRY CONNECTIONS

NATIONAL AFFILIATES

Hear National Restaurant Association and American Hotel & Lodging Association representatives discuss issues impacting our industry.

Keep your brain sharp with inspiring and thought provoking keynote presentations.

Dig deeper in breakout sessions covering topics specific to Oregon’s hotels and restaurants.

Celebrate the 2019 Restaurateur, Lodging Operator, Allied Member and Employee of the Year.

Visit participating Seaside restaurants who will be serving up something special just for Convention attendees.

Enjoy music, food and libations at Quatat Park while overlooking the Necanicum River and dance the night away before heading to the beach!

Hear a recap of the successes and challenges over the past year and help elect the Board of Directors.

Meet with our allied members to talk about what products and services will help your business thrive.

Network with your peers and cultivate meaningful industry relationships. Good things happen when the industry comes together!

MAJOR SPONSORS TO DATE

SEMINAR SPONSORS

• CertaPro Painters • UnitedHealthcare

SUPPORTING SPONSORS

• Fournier Group • Garth T. Rouse & Associates

VENDOR SHOWCASE • • • •

CertaPro Painters • Curtis Restaurant Equipment • Dell • Deacon Construction • Elliott, Powell, Baden & Baker Energy Trust of Oregon • G ​ NSA • HR Annie Consulting • McDonald Wholesale • Northland Furniture PenridgeGlobal • Parity Software • Performance Reps Northwest • Smith Travel Research Summit Cleaning & Restoration • Time Equipment • Togather Restaurant Consulting

OREGONRLA.ORG/CONVENTION | 800.462.0619

OregonRLA.ORG 39

GET THE TECH

ESSENTIALS

ORLA Members save up to 45% oo on Dell Computers, Servers, and Dell Accessories at the Northwest Food Show Visit Dell at Booth #415

Visit Dell.com/ORLA for Savings or Call in to Speak with a Tech Advisor (800) 757-8442

LIKE PODCASTS? Try ORLA’s podcast series, Boiled Down, we condense valuable information and intelligence for Oregon hospitality.

Subscribe to Boiled Down on iTunes or wherever you get your podcasts so new episodes are delivered directly to your device!

OregonRLA.org/BoiledDown 40

Oregon Restaurant & Lodging Association | SPRING 2019

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 - JANUARY 2019 VS JANUARY 2018

Occupancy (%)

Avg Rm Rate ($)

RevPAR ($)

Percent Change from August 2017

2019 2018 2019 2018 2019 2018 Occ ADR RevPAR Room Room Room

Rev Avail Sold United States

54.8 54.4 124.39 123.37 68.13 67.12 0.7 0.8 1.5 3.6 2.0 2.7

Pacific

63.9

Oregon

47.8 47.9 102.16 102.70 48.88 49.21 -0.2 -0.5 -0.7 2.2

167.82

163.27

107.15

103.72

0.5

2.8

3.3

4.8

1.4

2.0

2.9 2.8

Portland, OR

56.1 58.0 114.41 115.82 64.15 67.12 -3.2 -1.2 -4.4 -0.1 4.5 1.1

Oregon West Area

42.2 41.1 92.17 91.72 38.93 37.66 2.9 0.5 3.4 4.4 1.0 3.9

Oregon East Area

34.7

63.5

35.1

82.30

81.83

28.52

28.69

-1.2

0.6

-0.6

0.4

YEAR TO DATE - JANUARY 2019 VS JANUARY 2018 Occupancy (%)

Avg Rm Rate ($)

RevPAR ($)

Percent Change from YTD 2018

1.0

-0.2

PARTICIPATION Properties

Rooms

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

Rev Avail Sold

54.8 54.4 124.39 123.37 68.13 67.12 0.7 0.8 1.5 3.6 2.0 2.7 54467 33900 5221651 3941140 U.S.

63.9 63.5 167.82 163.27 107.15 103.72 0.5 2.8 3.3 4.8 1.4 2.0 8091 4569 762046 599117 Pacific

47.8 47.9 102.16 102.70 48.88 49.21 -0.2 -0.5 -0.7 2.2 2.9 2.8 925 504 67397 48628 OR

56.1 58.0 114.41 115.82 64.15 67.12 -3.2 -1.2 -4.4 -0.1 4.5 1.1 288 224 29267 26442 PDX

42.2 41.1 92.17 91.72 38.93 37.66 2.9 0.5 3.4 4.4 1.0 3.9 282 115 16879 8802 OR West

34.7 35.1 82.30 81.83 28.52 28.69 -1.2 0.6 -0.6 0.4 1.0 -0.2 154 72 8906 5572 OR East

NEW MEMBERS ORLA Would Like To Welcome The Following New Members From December 2018 - February 2019

• Advantage Chemical, Temecula, CA • Altabira City Tavern, Portland • Anheuser-Busch, Van Nuys, CA • Ankeny Lakes / St. Marie’s Wild Rice, Salem • Bella Collina Bed & Breakfast, McMinnville • The Aerie At Eagle Landing, Happy Valley • Benchwarmer’s Pub & Grill, La Grande • Bend Quality Inn, Bend • Bitcork, Eugene • Bollywood Bites, Portland • The Caputo Group, Portland • Cliff House, Newport • Culinary Options, Portland • East Lake Resort, La Pine • Flat Tail Pub, Corvallis • Food Northwest, Portland • Goodfoot Lounge, Portland • Grandstay Hotel & Suites, Sisters • Hampton Inn & Suites - Pearl District, Portland • Holiday Inn Express & Suites, Medford • Holiday Inn Express Hotel & Suites, Bend

• House on Metolius, Camp Sherman • The Illahee Inn, Glide • Inn at Wecoma, Lincoln City • J.R. Johnson, LLC, Portland • Jade Tea House, Portland • Johnny Ocean’s Grille, Eugene • Juniper Motel, Madras • Knights Inn Salem Capitol, Salem • LBA, Seattle, WA • Los Caporales Restaurant, Pacific City • Marriott TownePlace Suites, Beaverton • McKenzie Riverside Cottages, Blue River • Nagoya Japanese Steak House, Salem • Nicoletta’s Table & Marketplace, Lake Oswego • The Old Barn, Portland • Old Barn Tavern, Grants Pass • Padington Pizza South, Salem • Papa Murphy’s Pizza, Portland • Plymouth Pub, St. Helens • Portway, Astoria • Pump House, Talent

• Quality Door Service, Inc., Hillsboro • Rack ‘Em Billiards & Pub, Medford • Raven & Rose, Portland • Red Fox Motel, Estacada • Red Lion Inn & Suites, Grants Pass • Sam’s Hollywood Billiards, Portland • Santos Food & Treats Inc., John Day • Sea Haven Motel and Guest House, Rockaway Beach • Sharky’s Pub & Grub, Springfield • Slip Not Northwest, Sisters • Spicer’s Restaurant, Medford • Sportsman Tavern, Cave Junction • States Motel, Portland • Storr’s Smokehouse, Newberg • Sugarpine Drive In, Troutdale • Sustainable Restaurant Group, Portland • Tokyo Teriyaki, Astoria • Wanda’s Cafe & Bakery, Nehalem • Whaler Motel, Newport • Woodlark, Portland OregonRLA.ORG 41

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.

Hear about pairing preferences of your peers in these industry profiles. For some seasonal fun we also wanted to know about their favorite Easter candies as a kid (or as an adult) and what their happy hour go-to beverages are.

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 ALCOHOL-RELATED QUESTIONS:

What are some of your favorite food and beverage pairings?

Do you order your favs in a restaurant or prepare them at home?

ROCHELLE RAFN Rafns’ Restaurant, Salem

RYAN McCARTHY Salishan Resort, Gleneden Beach

SHERWOOD HEINEMAN Bella Collina B&B, Amity

My biggest “ah-ha” pairing moment was a magical shrimp pasta with a beautiful chardonnay. It’s not something I have often, I usually drink red. But this was a vividly delicious and memorable food moment of mine.

One of my favorites is roasted Brussel sprouts and a Belgian-like beer at The Attic. Ironically, you couldn’t have paid me to eat Brussel sprouts as a kid.

Pizza & beer - I love white pizza! For the sauce I like to use pesto. Toppings; mushroom, black olives. A lager goes really well with white pizza!

If you like to make pizza at home you can use dough from Trader Joe’s or use naan bread.

Title: Co-Owner Open Since: 2013 Member Since: 2017 Fav Easter Candy: Peanut Butter Cup Eggs Happy Hour Go-to: Whatever I’m in the mood for

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Title: General Manager Open Since: 2018 Member Since: 2018 Fav Easter Candy: Reese’s Peanut Butter Cup Happy Hour Go-to: Anything at Beachcrest Brewery

Oregon Restaurant & Lodging Association | SPRING 2019

Title: Innkeeper Open Since: 2017 Member Since: 2018 Fav Easter Candy: Dark chocolate Happy Hour Go-to: White wine

PAMELA LEWIS Food Services of America

ALEX AMAROTICO Common Block Brewing Co. Medford

LINDSI TAYLOR Columbia Distributing

Wild tribal-caught salmon dish at Hey Love Restaurant, located inside hotel Jupiter NEXT. I love pairing it with a turmeric ginger tea tonic.

Two Rogue Runner IPAs and Lamb Burger, at Common Block. Plus fries, for ongoing quality testing.

A bold cab sauvignon and a medium New York Strip Steak prepared by my husband Kevin.

The best!

JACK MYERS Luminant Digital Security

SCOTT CONGDON TownePlace Suites Portland Beaverton

CAROLINE LIPPS Thunder Island Brewing Co., Hood River

I’d have to say pizza and beer. Cold Hazy IPA and a slice from Pizzicato

Burger and Beer! The hoppiness from an IPA paired with a rich and juicy burger hits all my senses just right. Pro tip: both taste even better after a hike.

Title: Marketing Manager Open Since: 1986 Member Since: 1985 Fav Easter Candy: Chocolate Bunny Ears Happy Hour Go-to: Virgin Mojito

Title: Director of Sales & Marketing Open Since: 2000 Member Since: 2017 Fav Easter Candy: Peanut Butter Cup Eggs Happy Hour Go-to: Double Makers, Large Ice Cube, 3 olives Slow smoked Kahlua Pig on the home ceramic smoker served with crisp, home-brewed English style hard apple cider.

Title: Founder Open Since: 2016 Member Since: 2017 Fav Easter Candy: Beer Happy Hour Go-to: Dirty Martini

Title: General Manager Open Since: 2018 Member Since: 2018 Fav Easter Candy: Dark chocolate Happy Hour Go-to: Old Fashioned, preferably Pendleton Whiskey

Title: Director, Corporate Communications Joined Company: 2014 Member Since: 2018 Fav Easter Candy: Speckled Robin Eggs Happy Hour Go-to: Sparkling RosĂŠ

Title: Owner Open Since: 2013 Member Since: 2016 Fav Easter Candy: Cadbury Eggs Happy Hour Go-to: Beer, of course

OregonRLA.ORG 43

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44

Oregon Restaurant & Lodging Association | SPRING 2019

NEWS BRIEFS Happenings From Around the Industry

Regional Meetings Happening in Your Areas

ORLA is on the road hosting regional meetings this spring where members can engage in discussions on issues affecting their business. Topics this round include: 2019 legislative session and bills, lottery issues, lodging taxes, and local advocacy efforts. Go to OregonRLA.org for details and to RSVP.

Is Your Website ADA Compliant?

Nominate Your Star Employees

Many restaurants and hotels recognize outstanding staff members throughout the year, so why not pick your star employee and nominate them for one of ORLA’s statewide Hospitality Industry Awards? We depend on members and industry partners to submit nominations of staff and colleagues who are deserving of this recognition. Consider nominating your Employee of the Year or a peer for the Restaurateur or Lodging Operator of the Year. Nominations are due June 30, 2019. Go to OregonRLA.org/awards for details.

New Video Updates on Hot Issues This past January, ORLA launched a new video series to update members on important issues and association activities. Titled “At the Table with ORLA,” these professionally produced videos are under two minutes and published twice monthly. If you haven’t already, subscribe to ORLA’s YouTube channel at YouTube.com/ORLAvideos and stay informed.

ORLA President Named to CSRA Board

This past fall ORLA’s President and CEO Jason Brandt was appointed to the Council of State Restaurant Association’s (CSRA) Board of Directors for 2019. CSRA provides a network of cooperation among industry association executives ensuring membership, educational and other services with the National Restaurant Association and affiliated organizations remain beneficial to SRAs and their members.

Opportunities for ORLA leadership to serve on local and national boards like this provide valuable connections for our members.

Through a partnership with UnitedHealth Group, ORLA members can access discounts on website accessibility solutions.

DigiPro Media, a website services provider specializing in website accessibility related to the Americans with Disabilities Act, offers an immediate solution with Adot Pro. This initial website accessibility plan is the first line of protection and member businesses can receive a 33 percent discount off the standard subscription. For more information on this and other exclusive member offerings, contact Alliah Sheta at Alliah.sheta@optum.com.

New Endorsed Service Provider for Members Another new member benefit has been added to the suite of endorsed service providers (ESPs), providing ORLA members with Board-approved and vetted cost-saving solutions. Your ORLA membership affords special savings on an ASCAP License for eating and drinking establishments. Visit OregonRLA.org/ ASCAP for details.

OregonRLA.ORG 45

HOW CAN WE SERVE YOU?

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

Membership in ORLA means being a part of the only organization in the state devoted to protecting and promoting the interests of the hospitality industry. Contact us for questions; let us know what issues are affecting your business and how we can help. We have your back!

MEMBERSHIP REPRESENTATIVE CONTACTS:

STEVEN SCARDINA Regional Representative 503.718.1495 SScardina@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 GLENDA HAMSTREET Executive Coordinator Government Affairs 971.224.1509 GHamstreet@OregonRLA.org

JOIN YOUR ASSOCIATION TODAY! OregonRLA.org 503.682.4422 | 800.462.0619 Membership@OregonRLA.org

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Oregon Restaurant & Lodging Association | SPRING 2019

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

CREDIT CARD PROCESSING Low rates, local service representatives, 24/7 customer service, security and reliability, and rates don’t change for ORLA members.

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.

FACILITY SERVICES AND DISASTER RESTORATION $400 invoice credit for Facility Services Program customers, free spot removal and stain treatment kit and clinic, free Level 3 room deodorization treatments (2x/year), free Emergency Stabilization (up to $1,500) and much more!

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 / PROFIIT 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

an exchange of anything of value for the sex act. Sex trafficking is ta United States and around the world. The most common place to bu

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

SUNDAY

MONDAY April Fool’s Day

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

1 2 3 4 5 6 ServSafe Class, Wilsonville

7 8

9 10 11 12 13

APRIL 2019

ServSafe Class, Portland

Tax Day 14 15 16 17 18 19 20

ServSafe Class, Medford

Northwest Food Show Easter

Earth Day 21 22 23 24 25 26 27

Guest Service Gold Tourism: Oregon Class

Portland Regional Meeting

28 29 30 1 2 3 4 Hood River Regional Meeting

ServSafe Class, Wilsonville Cinco de Mayo

5 6 7 8 9 10 11 ServSafe Class, Wilsonville

MAY 2019

Mother’s Day

Pendleton Regional Meeting

ServSafe Class, Woodburn

Bend 12 13 14 15 16 17 18 Regional Meeting ServSafe Class, Portland

19 20 21 22 23 24 25 ServSafe Class, Eugene

Memorial Day 26 27 28 29 30 31 1

ServSafe Class, Wilsonville

2 3 4 5 6 7 8 One Big Night Dinner & Auction

9

ServSafe Class, Wilsonville

Flag Day 10 11 12 13 14 15

JUNE 2019

ServSafe Class, Portland Father’s Day

16

17 18 19 20 21 22 ServSafe Class, Bend

23 24 25 26 27 28 29 ServSafe Class, Wilsonville

30

OregonRLA.ORG 47

Your business is unique.

Your coverage should be, too.

As the #1

preferred business Insurer,* Liberty Mutual Insurance listens carefully to your

needs and helps ensure you’re covered for them. We bring you: ■

30+ years of partnership with Oregon Restaurant & Lodging Association (ORLA) to provide tailored coverage to restaurants and hospitality businesses.

■

An exclusive Property, Auto, and Liability Safety Group Dividend Program for qualifying ORLA members.**

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

*Based on 2018 survey of business insurance buyers on preference of national carriers sold via independent agents. **Dividend evaluation occurs annually; dividends are not guaranteed. © 2018 Liberty Mutual Insurance. Insurance underwritten by Liberty Mutual Insurance Co., Boston, MA, or its affiliates or subsidiaries.

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Oregon Restaurant & Lodging Association | SPRING 2019