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GENERATIONS OF GRIT:

The Legacy Behind The Old Spaghetti Factory

The ProStart Journey From Student Spark to Industry Leadership

2026 Legislative Priorities

Supporting Lone Worker Health & Safety: Have Their Back, Even When You're Not There Regional Roundups

Chris Dussin, Owner, Chairmain of the Baord, and Dean Griffith, President pictured with a painting of Old Spaghetti Factory founder Guss Dussin

PHOTO BY HEIDI JANKE

TASTE OREGON LEGISLATIVE RECEPTION

February 10, 2026 | Salem Convention Center

Meet with some of Oregon’s policymakers for casual conversations, good food and drink, and the chance to share personally the impact our industry has on our state's economy and livability.

OREGON PROSTART CHAMPIONSHIPS

March 2, 2026 | Salem Convention Center

Today’s ProStart students are tomorrow’s professionals. Support them and help shape a skilled, knowledgeable, and industry-ready workforce. Attend, volunteer or be a judge at the annual state competition.

NORTHWEST FOOD SHOW

April 19-20, 2026 | Portland Expo Center

Don't miss the region’s largest food and beverage show for ideas, information, and new tools for success. Sample the latest in person from hundreds of brands from the Northwest and beyond.

ONE BIG NIGHT - DINNER & AUCTION

June 2, 2026 | The Allison Inn & Spa, Newberg

Enjoy a lavish evening with silent auction followed by dinner and live auction. Your participation will support ORLA’s Political Action Committee and the election of pro-hospitality industry candidates.

ORLA OPEN GOLF TOURNAMENT

July 20, 2026 | Langdon Farms Golf Club, Aurora

This annual golf tournament includes a scramble tournament with carts, lunch, prizes, and awards. Proceeds (including sponsorship revenues) go directly to ORLA’s Political Action Committee.

WOMEN IN TOURISM & HOSPITALITY SYMPOSIUM

September 12, 2026 | Riverhouse Lodge, Bend

Connect, grow, and lead at our third annual event focused on leadership, branding, and mentorship for women in the industry.

ORLA HOSPITALITY CONFERENCE

September 12-14, 2026 | Riverhouse Lodge, Bend

Industry leaders, owners and operators gather for this multi-day event of illuminating keynotes, informative seminars and breakout sessions and networking.

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Co-Hosts: Presenting

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& 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

To learn more about ORLA visit us online at OregonRLA.org

PUBLISHER

JASON BRANDT / PRESIDENT & CEO JBrandt@OregonRLA.org

LORI LITTLE / EDITOR LLittle@OregonRLA.org

HEIDI JANKE / DESIGN HJanke@OregonRLA.org

MEMBERSHIP

To become a member of the Oregon Restaurant & Lodging Association, please contact us at info@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 Big Red M, serving on behalf of the Oregon Restaurant and Lodging Association (ORLA): Cathleen Corbin, Advertising Account Executive, Big Red M cathleen@bigredm.com or 303.550.4480

SUBSCRIPTIONS

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

2025-26 ORLA BOARD OF DIRECTORS

Komal (Tina) Patel, Chair, ALKO Hotels

Katie Poppe, Vice Chair, Blue Star Donuts

Liz Dahlager, Treasurer, Mereté Hotel Management

Gordon Feighner, Secretary, Jam on Hawthorne Patrick Nofield, Immediate Past Chair, Escape Lodging

Marin Arreola III, Advanced Economic Solutions (AES) Inc.

Jolee Bancroft, Mo's Restaurants

Terry Bichsel, Rivertide Suites Hotel

Joe Buck, Babica Hen / Lola's / Gubanc's

Gillian Duff, El Gaucho Portland

Justin Freeman, Bagel Sphere

Cheri Helt, Zydeco Kitchen & Cocktails

Kurt Huffman, ChefStable

Joe Lowry, Bandon Dunes Resort

Alkesh Patel, Evergreen Hospitality Development Group

Taran Patel, A-1 Hospitality Group

George Schweitzer, West Coast Hospitality LLC

Jerry Scott, Elmer's Restaurants Inc.

Natalie Sheild, Togather Restaurant Consulting

Jim Smith, Mountain Mike's Pizza, Cascades Coffee House

Rick Takach, Vesta Hospitality

Jake Vanderveen, McDonald Wholesale Co.

Scott Youngblood, CASCADA

Dhruti Amin, Ex Officio Board Member, ALKO Hotels

Have Their Back, Even When You're Not There

Chris & Tyanne Dussin, Kiana Underwood, Nick Underwood Old Spaghetti Factory

Since 2007, we have managed four different POS systems, facing challenges with each transition. However, our switch to Shift4 through IMB was the smoothest and most user-friendly experience. The system is robust and regularly updated, but the standout feature is IMB's exceptional customer service. Their team provides personal support, whether troubleshooting or checking in, showing genuine care for our success. The dedicated in-person support makes IMB and Shift4 the best technology decision we've made, and I highly recommend this program to any restaurant seeking reliability and excellence.

FROM THE CEO

The Places That Bring Us Together—and the Coalitions That Move Us Forward

For generations of Oregonians, there are certain places that anchor our memories. Restaurants where birthdays are celebrated year after year. Where first jobs turn into lifelong careers. Where parents bring their children, and those children one day bring families of their own. These are not just businesses— they are gathering places that quietly shape the fabric of our communities.

Few brands exemplify that generational impact better than The Old Spaghetti Factory.

As one of ORLA’s longest-standing members, The Old Spaghetti Factory represents something increasingly rare in today’s hospitality landscape: a full-service restaurant model that has endured, evolved, and thrived across decades. From its beginnings right here in Oregon to dozens of locations across the country, the company has managed to do what many thought impossible— scale thoughtfully while staying rooted in the values that made it special in the first place.

That success didn’t happen by accident. It reflects disciplined leadership, an unwavering commitment to hospitality, and a deep respect for the guests and employees who make the experience come alive every day. It also reflects a long-standing commitment to Oregon—the state where the brand took shape, where thousands of jobs have been created, and where the company continues to invest time, talent, and resources back into the community.

In an industry defined by thin margins, rising costs, and constant change, sustaining a full-service restaurant concept over generations is nothing short of remarkable. It is a reminder that hospitality, at its best, is about more than transactions. It’s about trust, consistency, and shared experience.

Those same principles matter just as much when we shift from restaurant tables to the policy table.

As we prepare for the 2026 Oregon Legislative Session—scheduled to convene February 2 through March 9 for a 35-day bi-annual session—our industry once again finds itself navigating serious economic headwinds. Oregon’s economy is facing real pressure. Employers across hospitality are managing higher labor costs, increased regulatory complexity, and ongoing uncertainty around consumer spending.

Yet even in this environment, we are seeing proposals emerge that would introduce new taxes untethered from economic development outcomes, while other proposals would dilute or divert existing tax collections that have a proven track record of driving growth. These

are not abstract policy debates. They have real consequences for businesses, workers, and communities across the state.

Tourism is one of Oregon’s most effective economic engines precisely because it works differently than most sectors. Tourism is in the business of exporting advertising and promotion—bringing outside dollars into Oregon communities through visitor spending. When those investments are protected and deployed strategically, they create a multiplier effect that supports local jobs, small businesses, and tax revenue without placing additional burden on Oregonians themselves.

Weakening that system at a time when our economy needs stability and growth would be a mistake.

This is where coalition building becomes essential.

No single business, sector, or organization can carry this message alone. Just as restaurants like The Old Spaghetti Factory succeed by creating spaces where people come together, our advocacy succeeds when we show up united—with voices from restaurants, lodging, attractions, suppliers, and the broader business community aligned around shared economic goals.

ORLA is committed to protecting tourism economic development dollars because we know they work. We know the return on investment. And we know the jobs—tens of thousands of them— that depend on smart, consistent policy decisions.

But lawmakers need to hear from more than just associations. They need to hear from employers, employees, and community leaders who understand what’s at stake.

That’s why I encourage you to visit SaveTourismJobs.com and add your name—individually and/or on behalf of your company—to the growing list of stakeholders standing up for Oregon’s tourism economy. It’s a simple action, but it sends a powerful signal that these investments matter, these jobs matter, and this industry matters to the future of our state.

The Old Spaghetti Factory reminds us of what’s possible when commitment, consistency, and community come together over time. As we head into the 2026 Legislative Session, let’s bring those same values to our advocacy—building coalitions that protect what works and create economic outcomes that benefit all Oregonians.

Because the places that bring us together deserve policies that help them endure for generations to come.  JASON BRANDT, PRESIDENT & CEO, ORLA

ADVOCACY UPDATE

Preparing for 2026: Aligning ORLA’s Legislative Priorities

This update highlights the latest work ORLA is doing to protect and advance Oregon’s hospitality industry. From outlining our legislative priorities, to illustrating a snapshot of Transient Lodging Taxes, and looking ahead at new laws taking effect in 2026, these efforts underscore ORLA’s commitment to strong, strategic advocacy on behalf of our members.

LEGISLATIVE AGENDA

The 2026 short session will most likely focus on fiscal issues facing Oregon such as whether or not to disconnect from the federal tax code, how to handle a $63M budget shortfall, and the possibility of losing revenue from the transportation package referral. However, we also know the two Transient Lodging Tax (TLT) bills will be returning and we anticipate there may be bills related to recreational liability waiver reform.

The following represents ORLA’s priorities headed into the short session beginning February 2 and ending March 9.

Protect And Defend Lodging Tax (Local And State): Protect the existing state and local lodging tax structure to ensure tourism, local infrastructure, and community services continue to receive vital funding for economic development and job creation.

Protect Against

New Taxes

And Support Economic Development: Oppose any new or increased taxes that could burden hotels, restaurants and tourism operators while supporting policies creating the conditions for business growth, retention and job creation.

Support Fish And Chips Act: Advocate for the FISH and CHIPS Act to drive semiconductor and manufacturing growth and boost innovation, jobs, and business travel— directly strengthening Oregon’s hospitality sector.

Support Recreational Liability Reform: Support reforms that strengthen liability protections for recreational businesses, helping expand safe visitor experiences across Oregon.

Oppose RTD Cocktails In Grocery Stores: Oppose legislation that would allow ready-to-drink (RTD) cocktails to be sold in grocery stores, maintaining Oregon's responsible alcohol retail standards.

ORLA NAMES

NEW

CONTRACT LOBBYIST

In November, ORLA announced a new partner to the Government Affairs team, Elizabeth Howe with Howe Public Affairs. Elizabeth began her lobbying and government relations firm in 2012. Prior to that, she worked for the Oregon Business Association as a policy analyst and lobbyist and was Chief of Staff to State Senator Ginny Burdick (D).

Elizabeth has researched and developed policy proposals on a wide variety of issues, with a focus on economic development, energy and environment and revenue to name a few. She has worked extensively with trusted partners like the Portland

Metro Chamber and the MLB Office of the Commissioner of Baseball.

STRATEGIC COMMUNICATIONS SUPPORT FOR THE 2026 SESSION

ORLA has hired Ramsey Cox, a media relations expert, as an extension of our team leading up to the 2026 legislative session. With more than a dozen years of experience in media relations, strategic communications planning, coalition building, storytelling, politics and media coaching, Ramsey is a welcome addition. She will be working on contract with our Government Affairs Department on building a coalition around the transient lodging tax (TLT) issue for the two bills we expect to see in the upcoming short session.

Before relocating to Portland, Ramsey spent nearly a decade in Washington, D.C. She began her career as a reporter covering the U.S. Senate for The Hill before becoming Communications Director for U.S. Rep. Suzan DelBene (D-WA-01) and Director of Media Relations and Public Affairs for the Beer Institute, a trade association representing America's beer industry.

DEBUNKING THE TLT MYTH

There’s a common myth in the conversation around local Transient Lodging Taxes in Oregon that municipalities are limited to just 30 percent of revenue for general fund use—and a lack of transparent data has fueled that misunderstanding. This new infographic helps clarify how TLT funds are actually allocated, showing that many cities retain far more than 30 percent for unrestricted spending. Before considering changes to a system enacted in 2003 and proven to support jobs and economic development, it’s important for lawmakers to look closely at the full picture of how these dollars are distributed and used.

Debunking the 70/30 Split Myth

ADVOCACY ROI

Fighting to Save Operators Money and Strengthen Our State’s Economy

ADVOCACY ROI: REAL VALUE FOR MEMBERS

ORLA’s advocacy efforts deliver tangible member value and savings by protecting hospitality businesses from costly tax increases and burdensome regulations, preserving millions in economic development funding and reducing operational costs. These strategic wins help keep Oregon’s restaurants and lodging operators more competitive and financially resilient in today’s challenging policy environment.

NEW LAWS FOR 2025/2026

Below are just some of the new laws passed in the 2025 Oregon Legislative Session and taking effect either as of September 26 of 2025 or on January 1, 2026. While not a comprehensive list of all new laws taking effect, these are the laws most likely to impact hospitality operators and businesses.

Restricting Age-Based Inquiries

During Hiring (HB 3187)

Effective Date: September 26, 2025

This law will prohibit employers from asking applicants their:

• age

• date of birth

• educational attendance dates or graduation dates

This prohibition applies to any applicants who have not yet received an initial interview. If an employer does not conduct initial interviews, this information may only be requested after a conditional offer has been made.

Oregon employers will need to update their application materials to remove requests for an applicant’s date of birth and dates related to prior education. Employers that use third-party recruiters or online application platforms should work with those providers to ensure compliance. The law prohibits

employers from requesting or requiring this information; however, there is no violation if an applicant voluntarily discloses agerelated information, such as on a résumé.

Payroll Transparency (SB 906)

Effective date: January 1, 2026

SB 906 amends Oregon state payroll law to require employers to disclose extensive information about payroll practices to newhire employees.

This law requires employers to provide written explanations of each of the following to new employees:

• The employer’s regular pay period

• A comprehensive list of:

- All pay rates that employees may be eligible for

- All benefit deductions and contributions

- All deductions that may apply

• The purpose of deductions that may be made

• Allowances claimed as part of minimum wage

• Employer-provided benefits that may appear on an employee’s paystub

• A description and definition of all payroll codes used for pay rates and deductions

SB 906 does not require individualized distribution to new hires. Employers may comply by making the information readily accessible, such as through a website link or a posting in a common work area, and BOLI will provide a model compliance document for reference.

Paid Time Off for Employees to Donate Blood (SB

1108)

Effective date: January 1, 2026

SB 1108 expands the state’s paid sick leave law to allow employees to use their accrued sick time to donate blood. Under the bill, employees may use up to four hours of sick leave per calendar year for

blood donation without loss of pay, time, or benefits, provided the donation is through a voluntary program approved or accredited by organizations such as the American Association of Blood Banks or the American Red Cross.

Unemployment Insurance for Striking Workers (SB 916)

Effective date: January 1, 2026

Under SB 916, the labor dispute disqualification will be eliminated, allowing both striking workers and locked-out workers to qualify for UI benefits, so long as they are otherwise eligible.

However, benefits for striking workers will be capped at 10 weeks, available only after a two-week waiting period (including a one-week disqualification period, plus the usual waiting period week), and required to be paid back if the individual receives back pay from an employer to resolve a strike.

Reduction Of Unemployment Benefits (HB 3024)

Effective Date: September 26, 2025

Oregon HB 3024 eliminates a specific penalty in the state’s unemployment insurance system.

Under prior law, when an individual was disqualified from receiving unemployment benefits for cause and later re-qualified, their maximum benefit amount was reduced by eight times their weekly benefit amount — effectively shortening the number of weeks of benefits available.

HB 3024 removes this reduction requirement, so individuals who re-qualify after disqualification are no longer subject to that benefit cut, though all other eligibility requirements remain the same.

For employers, the impact of HB 3024 is indirect but real:

No change to employer tax rates or reporting requirements. The bill does not alter unemployment insurance (UI) tax calculations, benefit charges, or employer contributions.

Former employees may receive benefits for a longer period. By eliminating the automatic reduction in maximum benefits after a worker re-qualifies, eligible individuals can access the full benefit duration.

Potential increase in benefit charges to employer accounts. Because benefits may last longer, employers could see slightly higher UI charges associated with former employees who were previously disqualified and later re-qualified.

Limited overall impact. The change affects a narrow group of claimants, so most employers are unlikely to see a significant or widespread effect.

In short, HB 3024 does not change employer obligations, but it may modestly increase unemployment benefit exposure in certain cases.

REGIONAL ROUNDUPS

ORLA's Regional Roundups are held in several cities across the state each Spring and Fall. Meet with other operators in your area to share wins, talk about challenges, share resources, and get the latest inside industry intelligence.

Get to know more operators in your area, swap ideas and share what’s happening in your market. These conversations help guide advocacy efforts that support our businesses and community.

The Spring slate of Regional Roundups includes:

MEDFORD

Wednesday, April 1; 3-4:30pm (hosted social hour from 4:30-5:30pm)

PORTLAND

Monday, April 6; 3:30-5pm (hosted social hour from 5-6pm)

SALEM

Monday, April 13: 3-4:30pm (hosted social hour from 4:30-5:30pm

EUGENE

Wednesday, April 22; 3-4:30pm (hosted social hour from 4:30-5:30pm)

LINCOLN CITY

Wednesday, May 6; 3-4:30pm (hosted social hour from 4:30-5:30pm)

PENDLETON

Wednesday, May 20; 3-4:30pm

(hosted social hour from 4:30-5:30pm)

BEND

Wednesday, May 27; 3-4:30pm (hosted social hour from 4:30-5:30pm)

These gatherings are free for members thanks to the generous sponsorship of Sysco Portland. Event times and locations may change, so be sure you’re signed up for ORLA email updates to get the latest details. RSVP now through the ORLA website.

ORLA encourages industry members to stay connected and active on key issues affecting hospitality at both the state and local level. Advocacy is strongest when our voices are united. To learn more or get involved, visit OregonRLA.org/advocacy, reach out at info@oregonrla.org, or call 503.682.4422.

 | GREG ASTLEY, ORLA

HOW CAN WE SERVE YOU?

Reach out to our government affairs team with questions, share the issues impacting your business, and let us know how we can support you. We have your back.

ADVOCACY CONTACTS:

JASON BRANDT President & CEO 503.302.5060

JBrandt@OregonRLA.org

GREG ASTLEY Director of Government Affairs 503.851.1330

Astley@OregonRLA.org

MAKENZIE MARINEAU GA and Regional Leadership Teams Coordinator 541.404.0033

MMarineau@OregonRLA.org

AIDAN EARLS

Executive Coordinator Government Affairs 971.224.1508

AidanE@OregonRLA.org

CONTRACT LOBBYIST:

ELIZABETH HOWE

ORLA Contract Lobbyist, President, Howe Public Affairs 503.910.3270

Elizabeth@HowePA.com

GA COMMITTEE CO-CHAIRS:

CARI SHAFER Area GM, Oxford Inns, Suites & Hotels

JIM SMITH

Oregon Area Developer, Mountain Mike's Pizza; Founder, Cascades Coffee House

OREGON RESTAURANT & LODGING ASSOCIATION MAIN OFFICE: 503.682.4422 • info@OregonRLA.org

OREGON’S WAY

Sharing the story of how Oregon’s Way works—and why it matters to all Oregonians

$238 million dollars! That’s how much Oregon’s Way of distributing distilled spirits has raised over the past year to fund things that Oregonians care about like parks, public safety and roads. In the coming year, you’ll notice the Oregon Liquor and Cannabis Commission communicating more about how we serve Oregon. We’re focusing on getting the word out on how Oregon’s Way benefits all Oregonians!

As the third largest generator of revenue for Oregon, it’s important that the OLCC let everyone know how much money we’re generating and where the money goes. To do that we’ve launched a website about Oregon’s Way (Oregonsway.olcc.state.or.us) and the benefits it provides statewide. The site includes an overview of distilled spirits funding and an interactive map of Oregon that breaks down how much money was distributed to each county.

Oregonians and the hospitality industry are vital players in Oregon’s Way and that’s why we’re working hard to communicate the successes we’re having at the OLCC. Specifically, we have ramped up our social media postings, outreach, and our website to better advertise the service we provide Oregonians. As each of you know, it’s not just about having a great product, it’s about ensuring that your marketing enables people to see how you are working on their behalf.

To that end, we’re publishing more content about our warehouse move to Canby and the day-to-day operations that keep your local store stocked. We want to keep Oregonians up to date on our progress and pull back the curtain to tell OLCC’s story. That includes providing the human side of things and showing the actual Oregonians doing the work to operate the current warehouse while also building the new one. Through those efforts, we will showcase Oregon Liquor Stores statewide so that the hospitality industry and Oregonians can learn more about these small businesses that are spread across Oregon.

In telling the story of Oregon’s Way, we also want to celebrate all things great about Oregon! We want to continue to partner with industry to boast about Oregon’s world-renowned hospitality industry. Please check out our social media and reach out to us with ideas or even about your own story! We want to show Oregonians that when we all work together, we are truly imbibing Oregon’s Way!  OREGON

LIQUOR AND CANNABIS COMMISSION

BEAVER STATE BONUS BONANZA

Oregon Lottery Launches Custom Game

Oregon Video Lottery players are experiencing a new game that should look very familiar. That is, it was created to appeal to Oregon players with recognizable icons and an animated, main character beaver. Thanks to a collaboration with game vendor Light

& Wonder, Inc. and Oregon Lottery staff (many of whom are lifelong Oregonians), the exclusive Beaver State Bonus Bonanza game launched in retailers across Oregon at the end of September. Currently appearing in close to 2,000 Video Lottery locations, the game has already been a hit

with players and is outperforming other popular titles.

The game is made up of symbols that speak the language of Oregon — from Chanterelle mushrooms to Chinook salmon, and Multnomah Falls to the golden pioneer man

Energy Trust of Oregon offers cash incentives to help offset the cost of efficient upgrades, from insulation and smart thermostats to heat pumps and more. These improvements enhance guest comfort during the coldest months and help your property operate more efficiently, allowing you to reduce utility expenses while providing a warmer, more welcoming stay. Learn more at www.energytrust.org/lodging.

who rests atop the state capitol building — the game telegraphs “Oregon” with every spin. A cheeky beaver named Buzz chews down logs and serves as the master of ceremonies to move players through the colorful action.

“This is the first time in Oregon we’ve created a Video Lottery game that was this specific to places and details in our state, designed for Oregonians,” said Sar Richards, manager of video gaming products. “Since it launched this fall, it’s quickly emerged as a top five game among players.”

Behind the scenes, Light & Wonder spent over a year closely working with Oregon Lottery staff to customize the new game,

with a group of developers taking a road trip to the state to experience first-hand how the visuals should be represented.

“We are proud to collaborate with the Oregon Lottery on Beaver State Bonus Bonanza, a title developed exclusively with Oregon players in mind,” said Dirk Geere,

Vice President of Product Management at Light & Wonder. “By working closely to reflect the state’s unique identity, we’ve delivered a custom experience that is already resonating strongly across the market.”

In 2026, three new Video Lottery games will launch statewide in the first quarter, including popular titles that are player favorites across North America. “We know our players enjoy variety, and we want to keep our game offerings fresh and updated,” said Richards.

Learn more about the Beaver State Bonanza prizes and odds on Oregon Lottery’s website.

LOTTERY

Brighten your space. Lighten your costs.

A few lighting changes can make your space more welcoming and easier on your budget. With PGE’s free Energy Savings Checkup, you’ll find simple ways to save in 2026.

Scan to schedule your checkup or go to portlandgeneral.com/ freeconsult

Shan Wickham and Alan Maniscalco, owners of Lucky Horseshoe Lounge in Portland

WORKFORCE RESOURCE MAP

THE PROSTART JOURNEY

From Student Spark to Industry Leadership

Every career in hospitality has a beginning. Sometimes it starts with a love of food discovered at a young age. Sometimes it begins with a first job washing dishes or bussing tables. And sometimes—often most powerfully—it begins in a classroom, where a student is given the opportunity to see themselves differently: as capable, creative, and full of potential.

Across Oregon and the nation, ProStart has been that starting point for thousands of young people. It is more than a curriculum or a competition program. ProStart is a pathway—one that connects education with industry, passion with profession, and students with mentors who help guide them forward. Over time, that pathway often comes full circle, as former ProStart students return as educators and leaders, shaping the next generation of hospitality professionals.

The journeys of Austin Stinson, ProStart Culinary Educator, Salem CTEC, and Krista Carpino, ProStart Hospitality Educator, Dayton High School, reflect the lasting impact of ProStart. Their stories demonstrate how early exposure, strong mentorship, and real-world learning can influence not just careers, but lives—and ultimately strengthen the hospitality industry as a whole.

AUSTIN STINSON

The Moment That Changed Everything

Austin Stinson still remembers the exact day his ProStart journey truly began. As a freshman at South Salem High School, he walked into his Food Essentials class one spring afternoon expecting a normal lesson. Instead, he was met with an unexpected scene: two banquet tables arranged in an L-shape in the center of the room, topped with butane burners and surrounded by focused energy.

A four-person team of upperclassmen was preparing for the Oregon ProStart Invitational.

Austin watched as the students moved in sync—communicating clearly, managing their time, cooking with intention, and plating their dishes with pride. It wasn’t just cooking. It was teamwork, professionalism, and purpose unfolding in real time.

“I had always been interested in food,” Austin recalls, “but watching them work together like that—I knew I wanted to be on that team. I was hooked.”

That single moment planted a seed that would grow into a lifelong connection to ProStart and the hospitality industry.

Stepping Into the Arena: Learning Through Competition

The following year, Austin tried out for the ProStart Culinary Team. He didn’t immediately earn a starting spot and was offered the alternate position—a role that required commitment without guarantees. But just two weeks into the season, circumstances changed. The only returning team member stepped away, and Austin became the fourth member of the team. Suddenly, he was in.

Under the guidance of his teacher, Chris Neuffer, and industry mentor, Todd Wiewick, the team dove headfirst into intense preparation. Practices were long and demanding. Expectations were high. At the time, Austin and his teammates believed they were ready for anything.

Then they arrived at the state competition.

Seeing nearly 30 teams competing at the Oregon ProStart Invitational was a reality check. The pressure was real. The talent level was high. That year, Austin’s team did not win, placing around tenth—but the experience was transformative.

They learned what excellence truly required. The following year, the team returned stronger and more prepared, earning second place. And in Austin’s senior year, 2008, alongside teammates—and close friends— Irina, Katrina, and Josh, everything came together. The team took first place at the Oregon ProStart Invitational and earned the opportunity to compete at ProStart Nationals in San Diego.

That national competition remains one of the highlights of Austin’s youth. While the experience itself felt like a blur of excitement and intensity, what stayed with him most were the relationships. Nearly twenty years later, those teammates are still his friends. Despite living in different states, they remain connected—often resurfacing old inside jokes born from long practices and highpressure moments.

“I made lifelong friendships through ProStart,” Austin says. “That’s something you don’t expect going in, but it stays with you.”

Mentorship That Shapes Careers

After high school, ProStart continued to open doors for Austin. Encouraged by mentor Todd Wiewick—who also put in a good word for him—Austin applied for a job at Sybaris Bistro in Albany.

Todd offered advice that Austin still carries with him today: “Keep your mouth shut and your eyes open.”

Austin took those words seriously. He started as a dishwasher and committed himself to learning everything he could. Because of the ProStart curriculum and work ethic he had already developed, he advanced quickly— moving onto salads and desserts, then onto the line within just three months.

The kitchen was demanding. The menu changed monthly. The learning curve was steep. But Austin thrived because ProStart had already taught him how to learn under pressure, accept feedback, and work as part of a team.

Later, Austin enrolled in culinary school at Linn-Benton Community College. While the experience helped formalize his education, he quickly realized that much of the first-year curriculum mirrored what he had already learned in high school through ProStart. During this time, he worked three restaurant jobs simultaneously—pushing himself to gain experience, refine his skills, and build resilience.

Returning to ProStart: Giving Back to the Program

In 2015, ProStart reentered Austin’s life in a new way. His former teammate Irina, then interning with the Oregon Restaurant & Lodging Association Education Foundation (now the Oregon Hospitality Foundation), recruited him to volunteer at the ProStart Invitational.

That year, Austin sorted chicken for the fabrication portion of the culinary competition—a seemingly small task that carried significant meaning. Standing behind the scenes, watching students experience the same excitement he once felt, reminded him how impactful ProStart had been in his own life.

In 2017 and 2018, Austin took on a deeper role, mentoring culinary teams at McNary High School alongside educator Wendy Bennett. Working with passionate students, he saw firsthand how mentorship could shape confidence, skill, and ambition. One of those students would later go on to become a teacher—another full-circle moment in Austin’s journey.

At the same time, Austin balanced multiple roles, working evenings as a server at Sybaris and days in the catering department at Willamette University. Hospitality remained his foundation, but education was becoming his calling.

From Student to Educator: Building Something New In 2019, Austin was encouraged to apply for a position at the Career Technical Education

Center (CTEC) in Salem, where a new culinary program was being developed. He was hired and given the opportunity—and responsibility—of building the program from the ground up.

Austin helped establish curriculum, selected foundational textbooks, and officially launched a ProStart program at Salem CTEC.

When reconnecting with his own high school teacher, Austin mentioned he might wait a year before starting a ProStart team. Her response was simple, but powerful:

“Why not give students the same opportunity you had?”

That question changed his perspective. Austin launched both Culinary and Management ProStart teams in his first year. While culinary felt familiar, management was entirely new—and quickly became one of his favorite components of the program. Watching students create restaurant concepts from scratch—branding, menus, operations, and financials—sparked a new appreciation for the breadth of ProStart’s impact.

Today, Austin’s classroom operates as a real commercial kitchen. Students oversee stations, produce food for guests, and are treated as professionals. Austin supports them, challenges them, and allows them space to grow.

“I treat my students like professionals,” Austin explains. “I’m here to support them—but they’re capable of more than they think.”

Because of ProStart, Austin has not only built a career, but a platform to pass along his passion to the next generation of cooks, chefs, servers, baristas, and restaurateurs. Some of his proudest moments include attending ProStart Nationals—first as a competitor, later as an educator—and

cooking at the James Beard House with his chef from Sybaris, an experience that once felt unimaginable for someone from Salem.

KRISTA CARPINO

Inspired by Education, Driven by Purpose

Krista Carpino’s ProStart journey began during her sophomore year of high school in Myrtle Point, at a time when ProStart itself was still in its early stages. Her teacher was one of the first educators to pilot the program— introducing students to an innovative, industry-aligned pathway before it was widely known.

Krista immersed herself fully in ProStart, competing throughout her sophomore, junior, and senior years. She earned her Certificate of Achievement and was named ProStart Student of the Year in 2003. But beyond the accolades, it was her educator’s influence that shaped her future.

Her teacher modeled what it meant to be a caring educator—gracious and giving, deeply invested in students, while still maintaining clear expectations and responsibilities. That balance left a lasting impression.

Inspired to follow in her footsteps, Krista pursued a bachelor’s degree in Family and Consumer Sciences at Oregon State University. During her student teaching experience, she mentored ProStart teams for the annual competition, remaining closely connected to the program that had shaped her. In a fitting full-circle moment, Krista found her first teaching job while attending a ProStart competition.

Throughout her career, Krista continued working in the hospitality industry—not only to support herself, but to stay current with trends and bring real-world relevance back into her classroom.

Inspiring Students Beyond the Kitchen

Now with 18 years of teaching experience, Krista has witnessed ProStart’s evolution from its earliest pilot days to its current impact. She credits the program with giving her a head start in the industry and shaping her teaching philosophy.

Krista consistently reminds students that ProStart prepares them for life—not just hospitality careers.

“The things you learn here will help you the rest of your life,” she tells them, “no matter what path you choose.”

Over the years, she has watched students grow in leadership, confidence, and belief in their own abilities. One recent graduate of her program went on to pursue culinary education and is now leading her classes. That former student regularly messages Krista to share how impressed her chef instructors are with her skills, drive, and determination.

“Hearing stories like that,” Krista says, “renews my choice to stay in the classroom.”

Why These Stories Matter to the Industry

Together, Austin Stinson and Krista Carpino represent the full arc of the ProStart journey—from student discovery to professional growth to educator leadership. Their stories illustrate how mentorship, industry engagement, and hands-on learning can create lasting impact.

For industry members, ProStart is more than a workforce pipeline. It is an investment in people—future employees, leaders, and educators who bring skill, passion, and professionalism into the hospitality industry.

When students are supported early, they often return to lift others along the way.

ProStart is not just shaping careers. It is shaping the future of hospitality—one student, one educator, and one journey at a time.

CONTINUING THE JOURNEY:

How Industry Can Support What Comes Next

Stories like those of Austin Stinson and Krista Carpino are possible because of sustained industry support. ProStart thrives when hospitality professionals invest not only in today’s workforce, but in tomorrow’s leaders—students who are discovering their potential in classrooms and kitchens across Oregon. To continue strengthening this pipeline and ensuring students have access to hands-on learning, mentorship, and opportunity, we invite industry members to support the Oregon Hospitality Foundation, a 501(c)(3) nonprofit dedicated to workforce development and education. Contributions directly impact ProStart programs statewide and help prepare the next generation of chefs, managers, and hospitality professionals.

To learn more or to get involved, you may donate directly to the Oregon Hospitality Foundation or contact Courtney Smith, ProStart Manager, at 503.682.4422 or CSmith@OregonRLA.org. Together, we can continue investing in the future of Oregon’s hospitality industry—one student and one journey at a time.  OREGON HOSPITALITY FOUNDATION

HOW CAN WE SERVE YOU?

The Oregon Hospitality Foundation (OHF) exists to strengthen our industry by focusing on workforce development, education, training, and community support. We are dedicated to helping ensure hospitality businesses have the skilled workforce and resources they need to succeed now and in the future. Reach out with questions or to get involved. We have your back.

OHF CONTACTS:

JASON BRANDT

President & CEO

503.302.5060

JBrandt@OregonRLA.org

REBECCA DONLEY

Workforce Strategist

Oregon Hospitality Foundation

714.483.6542

RDonley@OregonRLA.org

COURTNEY SMITH

ProStart Manager

Oregon Hospitality Foundation 775.354.9895

CSmith@OregonRLA.org

TINA LANCASTER

Administrative Coordinator

Oregon Hospitality Foundation 971.224.1508

TLancaster@OregonRLA.org

2025-26 OHF BOARD OF DIRECTORS

• Jaime Eder, Chair, Travel Oregon

• Ryan Fahey, Vice Chair, Spirit Mountain Casino

• Ken Henson, Immediate Past Chair, Refettorio Consulting

• Jason Bender, Outback Steakhouse, Evergreen Restaurant Group

• Jason Brandt, Oregon Restaurant & Lodging Association

• Amanda Cavitt, Garibaldi Portside Bistro

• Julie Kirksey, Sysco - Pacific Northwest

• Ron Moore, Hoagland Properties, Inc.

• Brian Olson, Beachcomber Vacation Homes

• Allen Pike, Mereté Hotel Management

• Joshua Willis, Sunriver Resort

OREGON HOSPITALITY FOUNDATION

MAIN OFFICE: 503.682.4422 • info@ OregonRLA.org

Mizithra, The Old Spaghetti Factory's toothsome treat for cheese lovers.

GENERATIONS OF GRIT: The Legacy Behind The Old Spaghetti Factory

If you grew up in the Pacific Northwest, there is a good chance you have an Old Spaghetti Factory story. A birthday dinner. A graduation celebration. A first trip inside the trolley car. For generations of families, the experience is instantly recognizable: a complete meal that arrives without fuss, warm bread and pasta served generously, whimsical décor filled with antiques and stained glass, and service that feels steady and familiar.

For many guests, Old Spaghetti Factory is not just a restaurant, but a marker of time. People return years later and remark that it feels the same. The menu is familiar. The room still glows. The experience is comforting in a way that feels increasingly rare.

I know this firsthand. My grandmother insists that the brown butter mizithra tastes better there than anywhere else, and she is right. Old Spaghetti Factory is the largest importer of authentic Greek mizithra in the country, sourcing the same cheese that has anchored its signature dish for decades. Like many Pacific Northwest families, ours has folded the restaurant into our rituals, returning again and again because the experience delivers exactly what it promises.

That sense of reliability did not happen by accident. It was designed, deliberately, by a family who believed that hospitality should be generous, consistent, and accessible. To understand how Old Spaghetti Factory became such a lasting fixture, you have to go back well before its first plate of pasta was served in 1969.

Before the Old Spaghetti Factory

The story of the Old Spaghetti Factory begins decades before its first location opened in 1969, with Chris Dussin Sr., an immigrant who arrived in the United States from Greece in the early 1900s. After passing through Ellis Island, he made his way west to Portland, finding work where opportunity allowed, including labor on the railroad in the Columbia River Gorge.

During the winter months, when railroad and timber workers returned to Portland with money earned in the field, Dussin noticed a gap. Downtown taverns were plentiful, but few served food. So, he filled the need himself. Carrying simple meals from bar to bar, he sold food directly to patrons, reinvesting his earnings day by day. It was practical, resourceful, and rooted in an understanding of how people gathered.

By 1914, that ingenuity became ownership. Along with another Greek immigrant, Dussin purchased the Virginia Café in downtown Portland. His brothers, Bill and Ted, soon joined him, and together they opened a second restaurant: The New Virgina Cafe. The work was constant, the margins slim, but the principle was clear: feed people well, treat them fairly, and build something that lasts.

This was the environment in which Chris’ son, Guss Dussin, grew up. Restaurants were not a side business or a steppingstone. They were the family trade, a place where work, responsibility, and community intersected. Long before the Old Spaghetti Factory existed, the foundation for it had already been laid.

Chris Dussin, Sr. with his brothers

Bill Dussin and Ted Dussin

From Family Restaurants to a Bigger Vision

By the time Guss Dussin returned to Portland after college and naval service during the Korean conflict, restaurants were not unfamiliar territory. He had grown up inside them. He understood the rhythm of service, the demands of long hours, and the responsibility that came with owning a place people depended on. When he stepped into leadership of the family businesses, he did so with seriousness and intent.

Throughout the late 1950s and early 1960s, Guss operated multiple restaurant concepts across Portland, including Dussin’s at Union Station, the Iron Horse, and the Jolly Roger. Each served a different audience, and together they required constant attention. At the same time, Guss was watching how dining habits were changing. Train travel was declining. Families were eating out more often. Evenings were busier. What people wanted was not novelty, but a dependable place where a full meal could be enjoyed together without complication.

It was during this period that Guss and his wife, Sally Dussin began imagining something new. Not another single restaurant, but a model. A place built around a complete meal, priced fairly, designed for volume, and rooted in comfort. The goal was to remove friction from the dining experience so guests could sit down and trust that everything they needed would follow.

From the beginning, the meal was intentionally structured as a complete experience. Fresh sourdough bread with garlic butter arrived first, followed by salad or minestrone. A pasta entrée came next, finished with spumoni or vanilla ice cream for dessert. Guests did not have to make a series of decisions or wonder what came next. The full meal was included, priced clearly, and designed to move smoothly from start to finish.

Sally’s role in shaping that vision was decisive. Her design choices were driven by practicality as much as aesthetics. The original building was large, and the dining room needed scale, structure, and a focal point that would break up the space and give guests something to talk about. When Sally came across an abandoned trolley car behind Reed College, she recognized an opportunity. She had the car restored and installed inside the restaurant as a way to fill space thoughtfully and create a memorable anchor for the room.

What emerged became one of the Old Spaghetti Factory’s most enduring features. The trolley gave the dining room character and offered something unexpected. Being seated there feels special. Large family parties gather inside, tucked slightly away from the rest of the room, close together and part of the larger energy without being lost in it. It feels private in a way that is rare in a busy restaurant.

For children, the experience borders on magic. Being ten years old and celebrating a birthday dinner inside a trolley car is unforgettable. For adults, it becomes a story retold and a table remembered. Over time, the trolley stopped being just a design solution and became part of how people describe their visits. Many Old Spaghetti Factory locations still feature trolley cars today because they worked. They created memory, conversation, and a sense of place that guests wanted to return to.

Together, Guss and Sally built the Old Spaghetti Factory as a family endeavor in the fullest sense. Extended family members helped open the first location. Responsibilities were shared. Expectations were clear. What emerged was not simply a restaurant, but a disciplined concept grounded in generosity, consistency, and care.

By the time the Old Spaghetti Factory opened its doors in January 1969, it was not an experiment. It was the result of decades spent learning what hospitality required and what families needed.

Virginia Cafe COURTESY OF OSF INTERNATIONAL