Restaurant & Lodging - Autumn 2021

AU T U M N 2021

New Beverage and Service Options Hospitality Industry Adapts to Change

Modernization Leads to Streamlined Alcohol Sales

Win the Best Workers in the Hiring Tsunami PPE Beyond the Mask

OregonRLA.ORG 1

Ask your agent for an ORLA Group quote.

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The ORLA Group now getting an additional SAIF WORKERS’ COMP PREMIUMS FOR 2021 ORLA members who meet the group eligibility requirements can receive

an additional 21% discount with SAIF in the ORLA group plan, upon workers’ comp renewal date.

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

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

OregonRLA.org/SAIF

Oregon Restaurant & Lodging Association | AUTUMN 2021

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Helping Those

With Gambling Issues Playing for Fun

Working in Oregon’s hospitality industry, you’re certainly familiar with the sight of folks sitting at terminals playing Video Lottery games. For most players, it’s a fun way to pass some time, maybe while waiting for a table or enjoying a drink. Most players find the games enjoyable, as they are intended to be.

But occasionally, you might see some players who seem agitated, or even angry or regretful.

You may have wondered what, if anything, you might say to help these customers who continue to play even after the games have clearly stopped being fun.

When the Fun Stops There is some good news for these players. Here in Oregon, help is available for people who

have issues with gambling.

Oregon Problem Gambling Resource (OPGR) is available to anyone who has a gambling issue, either their own or a loved one’s. One phone call can connect the player with a counselor specifically trained in gambling addiction issues.

Players are offered effective treatment, often right from home. Best of all, it’s free.

OPGR Can Help

No one expects you to become an expert in gambling addiction. You don’t need to take on diagnosing a customer’s issue or advising them on their options. Nor should you.

But you can feel confident in offering players who seem to be struggling the information they need to connect to these services. OPGR. That’s what we’re here for.

CALL: 877-MY-LIMIT or TEXT: 503-713-6000 (695-4648) 4

Oregon Restaurant & Lodging Association | AUTUMN 2021

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.

PUBLISHER JASON BRANDT / PRESIDENT & CEO

JBrandt@OregonRLA.org LORI LITTLE / EDITOR

LLittle@OregonRLA.org HEIDI JANKE / DESIGN

HJanke@OregonRLA.org

MEMBERSHIP

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

ADVERTISING

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

SUBSCRIPTIONS

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

26 AUTUMN 2021 The Beverage Issue COVER STORY 26 Hospitality Finds New

Ways to Connect

Industry Adapts to Change with

New Beverage and Service Options

SOLUTIONS 35 Recruiting Essentials

A 3-Step Approach to Win

the Best Workers in the

Post-COVID Hiring Tsunami

LEADERSHIP 7 From the CEO

Industry Leaders Make ORLA Go

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Hiring Challenges as the World Returns to Work Moving Forward into a New Way of Recruiting And Retaining

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It’s Your Business: Beyond the Mask

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Chair Transition A Message from Your Association’s Volunteer Leadership Team

2020-21 ORLA BOARD OF DIRECTORS

Masudur Khan, Chair, Seaside Lodging LLC John Barofsky, Vice Chair, Beppe & Gianni’s Trattoria Shannon McMenamin, Secretary, McMenamins Harish Patel, Treasurer, Hampton Inn Dani Rosendahl, Immediate Past Chair, The Pit Stop Sports Bar & BBQ Grill Richard Boyles, Mereté Hotel Management Joe Buck, Babica Hen Cafe, Gubanc’s, Lola’s Cafe 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) Steven Johnson, Vip's Industries ​Eli Katkin, Brickroom​ Matt Lowe, Jordan Ramis Attorneys at Law Bobbie McDonald, Sysco Portland Patrick Nofield, Escape Lodging Company Tom O’Shea, Sunriver Resort Buggsi Patel, BHG Hotels Komal (Tina) Patel - Ex Officio Board Member, ALKO Hotels Katie Poppe, Blue Star Donuts ​Rick Takach, Vesta Hospitality Randy Xavier, US Foods

ADVOCACY 10 Advocacy Update

New Laws, New Tax Threats

IN EVERY ISSUE 43 Lodging Performance Report

Hotel Benchmark Data

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News Briefs Industry Happenings

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

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Cost-Saving Programs Member-Exclusive Benefits

Buy a Barrel of Beer, Skip the Burdensome Paperwork Modernization Efforts Lead to More Streamlined Alcohol Sales

CHAMPIONS 19 Regional Champions

Tourism Partners Support

Regional Recovery OREGON HOSPITALITY FOUNDATION 23 With Gratitude

Looking Back and Forward...Together

49 New Members Welcome!

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Looking Ahead ORLA Three-Month Calendar OregonRLA.ORG 5

NOV 7

G EAR HART

SEASIDE

Join Industry Leaders Supporting Oregon Hospitality!

Overnight Stay, Reception & Chef’s Gourmet Dinner Join industry leaders for a coastal getaway. Attendees will enjoy a cocktail and appetizer reception followed by a gourmet multicourse plated dinner at McMenamins Gearhart Hotel. At evening’s end, retreat to your room at the SaltLine Hotel in Seaside. A limited number of rooms are available, so reserve your place with ORLA today!

Getaway participants will take pride in knowing their attendance directly benefits ORLAPAC and its ongoing efforts to promote and protect the foodservice, lodging, and tourism industry in Oregon.

For registration and questions: Glenda Hamstreet at 503.682.4422 or GHamstreet@OregonRLA.org | OregonRLA.org/Events

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Oregon Restaurant & Lodging Association | AUTUMN 2021

FROM THE CEO Industry Leaders Make ORLA Go

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our statewide association owes a debt of gratitude to individuals who serve the industry, especially during times full of operational challenges. The hospitality industry is made better by people who contribute their leadership skills by serving on one of the association’s three boards of directors.

We would like to take a moment and thank these individuals for being there when the industry needs them most as part of ORLA’s Board of Directors, the Oregon Hospitality Foundation Board, and ORLA’s Member Services Board: 2021-2022 ORLA Board of Directors Slate of Nominees

• Jolee Bancroft, Mo’s Restaurants • Don Crowe, Bandon Dunes Golf Resort • Daryn White Cyrus, Provenance Hotels • Kurt Huffman, ChefStable • Masudur Khan, Seaside Lodging LLC • Tina Patel, ALKO Hotels • Katie Poppe, Blue Star Donuts • George Schweitzer, The Benson Hotel • Jake Vanderveen, McDonald Wholesale Co.

2021-2022 ORLA Member Services Board of Directors Slate of Nominees

• Matt Dalrymple, Atrium Hospitality / Embassy Suites by Hilton • Ken Denfeld, Chair, Godfather’s Pizza • Jim Hall, Independent Restaurant Concepts (IRC) • Chris Hein, Old Spaghetti Factory • Taran Patel, A-1 Hospitality Group • Ed Pfannmuller, Adobe Resort • Katie Poppe, Blue Star Donuts 2021-2022 Oregon Hospitality Foundation Board of Directors Slate of Nominees

• Eric Aebi, MBA, CHBA, Chemeketa Community College Hospitality & Tourism Management Dept.

• Marin Arreola III, Advanced Economic Solutions, Inc. • Terry Goldman, Mereté Hotel Management • Ken Henson, Pelican Brewing Company • Steve Moore, Philadelphia’s / 13 Virtues Brewing • Paul Paz, WaitersWorld • Janel Rupp, Performance Reps Northwest • Mark Swenson, Shepherd’s Grain • Cheyenne Terbrueggen, Elephants Delicatessen

We have some board members who wrapped up their years of service in September as members of ORLA’s Board of Directors.

These individuals chose to serve the broader industry during the most difficult hours of Covid and our industry benefitted directly from their leadership and their work. Thank you Treva Gambs with Gamberetti’s, Buggsi Patel with BHG Hotel Group, Bobbie McDonald with Sysco, Steve Johnson with VIPS Industries, and Mike Daley with Pollin Hotel Group for sharing your time with us.

Our outgoing ORLA Board members join us in acknowledging and celebrating our newcomers to the ORLA Board of Directors.

A special thanks to Patrick Nofield with Escape Lodging Company for joining ORLA’s Executive Team and a big welcome to Tina Patel with ALKO Hotels, Kurt Huffman with ChefStable, Jolee Bancroft with Mo’s Restaurants, George Schweitzer with The Benson Hotel, Daryn White Cyrus with Provenance Hotels, and Jake Vanderveen with McDonald Wholesale as new members of ORLA’s Board of Directors.

Our industry has been consumed by challenges for quite some time and the work we do today within our organizations has to bring a new level of sharpness. The professional staff at ORLA deserve the utmost thanks and appreciation for the hours put in and the sleepless nights tallied in an effort to serve a greater purpose – the survival of as many Oregon restaurants and lodging establishments as possible. The role of President & CEO would be near impossible without the skill sets of these individuals and the strengths they bring to the table. If you work as a decision maker in the hospitality industry and you haven’t had the chance yet to engage someone from your state association, look us up. You will find the team working hard on your behalf. And when you have time, make a new contact that can walk alongside you for the road ahead. Find our staff list at Oregonrla.org/orla-staff.

And lastly, it should go without saying that ORLA members make it all possible. Without local restaurant and lodging establishments investing in their own association, the work we get done collectively would not be possible. If you haven’t considered an ORLA membership, there are just under 3,000 restaurant and lodging locations that would love to welcome you to the team. Learn more at: Oregonrla.org/membership.  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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POLISH LEADERSHIP SKILLS AND CONTRIBUTE TO OREGON'S LASTING SUCCESS

YEAR-LONG PROGRAM The Oregon Tourism Leadership Academy is designed for Oregon’s hospitality industry professionals with executive potential.

Recruits will go beyond the walls of their businesses to gain in-depth experiences and knowledge that will elevate their passion and excitement for our state’s extraordinary offerings.

BENEFITS OF OTLA PARTICIPATION: The continued development of leadership skills, including creative team problemsolving, listening and communication skills, emotional intelligence and the development of deeper self-awareness.

Lifelong relationships and networking pathways through connection with participants, mentors and presenters.

The 2022 program will consist of four excursions to be completed in the year, with Connections with state and national each excursion scheduled over three days. resources and networks through experiential learning in a variety of Oregon contexts.

Participants who complete the courses and meet the standards set will be certified.

This certification assures industry and consumers that the assessed individual has met or exceeded the standards set by the Oregon Restaurant & Lodging Association (ORLA), Travel Oregon, Oregon Destination Association and a network of specialized facilitators.

LEARN MORE ABOUT APPLYING FOR THE 2022 CLASS Visit OregonRLA.org/OTLA and be sure to visit the "Before You Apply" section for

FAQs and criteria.

Apply Today for the 2022 Oregon Tourism Leadership Academy OregonRLA.org/OTLA 8

Oregon Restaurant & Lodging Association | AUTUMN 2021

CHAIR TRANSITION A Message from Your Association’s Volunteer Leadership Team

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our elected Board of Directors represent some of the most engaged leaders in our industry, volunteering countless hours of their time and talent to ensure our members’ business interests are a top priority. They ensure the association’s mission, goals and values are fulfilled in a responsible, ethical, legal and fiscally prudent manner. We acknowledge and appreciate the time and service provided by all of our directors, including Outgoing Chair, Masudur Khan. We also look forward to the next year of leadership from Incoming Chair John Barofsky. The following remarks recognize the “handoff” as leaders of the Board of Directors for the next fiscal year.

have a tried-and-tested membership that will continue to build upon the foundation of resilience and community cultivated throughout the pandemic. As I conclude my term as ORLA Chairman, I know that we are in very good hands. John Barofsky will excel as the new Chair, and I wish him utmost success.

“During the past 12 months, the core mission of ORLA was never more salient as our industry endured the brunt of the COVID-19 pandemic. We scrambled to adjust to public health and safety guidelines while keeping our businesses afloat by any means possible.

ORLA served our members through education, advocacy, and industry leadership.

Together during the past year and a half, we have achieved much to sustain our industry by helping pass HB 3389, saving our industry tens of Masudur Khan Seaside Lodging LLC millions of dollars in the years ahead on unemployment insurance taxes, led the statewide effort to secure over $55 million in grants for small businesses with an emphasis on Oregon hospitality, launched a campaign to support HB 3177 and help bring equity to the business sector during the state of emergency related to Covid-19, continued launching more group deals to help protect your limited margins, promoted the industry to defend your business and finally, advancing educational opportunities to improve your business.

“Thank you, Masudur, for your leadership over this past year, one of the most challenging times our industry has ever faced. Together, we have persevered through this pandemic as an organization and will continue to advocate for the interests of our members.

While we have hopefully weathered the worst of the pandemic, there are bound to be lingering effects on our industry and our businesses. The lessons learned from these past hardships will allow us to confront the next challenge with efficiency, flexibility, and poise.

Thank you for the opportunity to serve this great association.”

Masudur Khan, Seaside Lodging LLC Outgoing Chair, ORLA Board of Directors

John Barofsky Beppe & Gianni’s Trattoria

The upcoming year will be filled with challenges but also great opportunities for our members. Supply and labor shortages will continue to weigh heavy on many of our operators.

One of the positive aspects of the last year is an awareness by the public and our elected officials of just how important our industry is to our economy and our overall quality of life.

I look forward to helping guide the associations’ emergence from the last year stronger than ever. Thank you.”

John Barofsky, Beppe & Gianni’s Trattoria Incoming Chair, ORLA Board of Directors Interested in getting involved in a leadership role with your association? Contact President & CEO Jason Brandt at JBrandt@OregonRLA.org.  ORLA

As your ORLA Chair, I am grateful for the work of the ORLA Board Members, and every ORLA volunteer who engaged with the association to further our pursuits in a time of crisis. We OregonRLA.ORG 9

ADVOCACY UPDATE New Laws, New Tax Threats

NEW LAWS EFFECTIVE IN 2022 Much of the legislation passed during the 2021 Oregon Legislative Session took effect either immediately upon passage or on the 91st day following the adjournment of the Legislature.

A few laws have an effective date of January 1, 2022, however.

HB 3361

Requires third-party food platform to enter into agreement with food place before arranging delivery of orders from food place or listing food place on application or website.

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Oregon Restaurant & Lodging Association | AUTUMN 2021

This bill was at ORLA’s request and was sponsored by Rep. David Gomberg (D-Central Coast), Rep. Rob Nosse (D-Portland), and Rep. Daniel Bonham (R-The Dalles). The bill requires third-party food platforms to obtain written consent from restaurants before using their menu, likeness, pricing, etc. ORLA worked with the third-party technology companies on this bill and testified in support at the public hearing on March 24.

SB 582A

Establishes producer responsibility program for packaging, printing, and writing paper and food service ware.

ORLA was successful in having single-use service ware exempted from the bill which includes paper or plastic plates, cups, wraps, bowls, pizza boxes, cutlery, straws, lids, bags, aluminum foil or clamshells.

SB 750

Authorizes Oregon Liquor Control Commission to grant temporary letter of authority to eligible applicant for any license issued by commission.

ORLA supported this bill to allow new owners of bars and restaurants who wish to serve alcohol to be granted a temporary license until they are approved by the OLCC Board of Commissioners.

WHY YOUR CONTRIBUTION TO THE ORLA LOCAL POLITICAL ACTION COMMITTEE IS CRITICAL Even as we continue to recover from the COVID-19 pandemic, as an industry, we still face challenges around the state from local municipalities looking to increase or enact new transient lodging taxes or implement new sales taxes on meals.

Not only could the timing not be worse to try and increase taxes or implement new taxes but asking the hospitality industry to shoulder the burden for services the entire community will benefit from is unfair.

As of this writing, ORLA is working with local restaurants in Cannon Beach and Newport to defeat sales taxes on meals in those communities. Operators have stepped up to fight these unfair and irresponsible sales taxes on meals with their time, energy, and dollars.

We believe we will continue to see these assaults on the hospitality industry as cities and counties struggle to balance budgets and as wages and costs of goods increase for the public sector.

These communities, and others in the near future, are fighting to hold back these sales taxes on meals to help provide examples to

other cities and counties that unfair meals taxes are not the solution to their financial problems.

Please consider joining the effort today with a contribution to ORLA’s Local Political Action Committee.

Not only will you be helping fight off unjust meals taxes in Newport and Cannon Beach, you’ll also be sending a message to your elected officials and helping prevent future meals taxes. Go to OregonRLA.org/ ORLAPAC and make a contribution, thank you!

OREGON BEVERAGE ALLIANCE – DON’T TAX MY DRINK Beer, wine, cider, and spirits are an essential part of Oregon’s economy and identity. Oregon’s hospitality businesses rely on these beverages to play a part of our guests’ overall experience.

Closures and restrictions due to COVID-19 had a devastating impact on Oregon’s breweries, wineries, cideries, distilleries, restaurants, bars, and hospitality sector. The last thing these local businesses need are tax increases. Tax increases only make it harder for them to invest in rehiring, new equipment, and expansion, and will result in higher prices for consumers.

During the 2021 Legislative Session, bills were put forward to increase taxes on beer by 2800 percent and wine by 1700 percent. Fortunately, those bills died but there will be future efforts to increase taxes on alcohol and we need your help.

ORLA is part of the Oregon Beverage Alliance (OBA), a group of local brewers, winemakers, cidermakers, distillers, and supply and hospitality partners creating hundreds of thousands of jobs.

As part of the effort to communicate with legislators the importance of our industries and the jobs we support, ORLA and OBA are asking for your help and signature on our petition.

OregonRLA.ORG 11

Sign the Oregon Beverage Alliance petition asking local lawmakers to support Oregon’s breweries, wineries, cideries, distilleries, restaurants, and bars by opposing tax increases on these already struggling businesses and their customers. Tell them: Don’t Tax My Drink.

Visit DontTaxMyDrink.org for more information and to sign the petition.

ORLA GOVERNMENT AFFAIRS COMMITTEE UPDATE The ORLA Government Affairs Committee met weekly during the 2021 Legislative Session to discuss bills, encourage testifying on legislation and to update members on important issues.

After the session ended, Co-Chairs Nick Pearson with Jupiter and Jupiter Next! Hotels and TJ Birkel with Darden Restaurants worked with ORLA Government Affairs staff to keep the meeting momentum going. The focus of these meetings is to provide a forum not only for guest speakers to help inform members but also for members to share their stories and challenges. It’s critical for all of us to continue to stay educated about issues impacting the hospitality sector.

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Oregon Restaurant & Lodging Association | AUTUMN 2021

Recent guest speakers included Oregon Employment Department Director David Gerstenfeld who talked about Unemployment Insurance and Return to Work, and Oregon-OSHA Administrator Michael Wood who provided some insight to OSHA’s approach to face covering / vaccine verification education and enforcement for applicable businesses.

Meetings will continue monthly for the foreseeable future. If you’re not currently a member of the ORLA Government Affairs Committee and would like to be or simply want more information, please contact me at Astley@OregonRLA.org.  GREG ASTLEY, OREGON RESTAURANT & LODGING ASSOCIATION

ENGAGE WITH LAWMAKERS AND LET YOUR VOICE BE HEARD!

2022 TUESDAY, FEBRUARY 22 4:30 – 7:00pm | Salem Convention Center

2022 Taste Oregon Legislative Reception Make plans to join us for ORLA's annual Taste Oregon Legislative Reception featuring food and beverages from members across the state. Taste Oregon provides a unique forum for restaurant operators and lodging providers to casually engage with Oregon's lawmakers on business challenges and share their stories of success. It’s critical we have a strong showing of members in attendance to remind legislators hospitality industry businesses matter.

Featured Restaurants

Sponsorships

If you are interested in showcasing some of

If you are interested in sponsoring, contact

your culinary specialties contact Greg Astley

Marla McColly at MMcColly@OregonRLA.org.

at Astley@OregonRLA.org

SAVE THE DATE

OregonRLA.org/Events or 503.682.4422 OregonRLA.ORG 13

Together We Make Our Industry Stronger!

GOVERNMENT ADVOCACY

GROUP PURCHASING POWER

WORKFORCE DEVELOPMENT

INDUSTRY INTELLIGENCE

Protecting Our Businesses

Saving Money Together

Training Our Industry

Keeping Each Other Informed

O R EG O N R L A .O R G 14

Oregon Restaurant & Lodging Association | AUTUMN 2021

Be heard at the local, state and federal levels of government, make informed decisions with shared industry intelligence and best practices, and save money on industry products and services with ORLA-exclusive deals. Membership is what makes this all possible.

Joining is easy, visit OregonRLA.org to get started.

OREGON RE STAURANT & L O DG IN G A S S O C IAT IO N |

Serving Oregon Hospitality!

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BUY A BARREL OF BEER, SKIP THE PAPERWORK Modernization Efforts Lead to More Streamlined Alcohol Sales

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t’s Friday and a typical ‘Happy Hour’ rush is in full swing, a customer saddles up to the bar and asks to purchase a keg. The bartender silently groans and reluctantly reaches for a stack of forms. “Ugh, here we go again, it’s time to fill out the keg tag,” mutters the bartender under their breath. The beer connoisseur’s brow furrows with bewilderment, as the bartender explains the legacy paperwork requirement that they will need to slog through together.

This bartender has heard it all from first-time keg purchasers. “What are these even for?” “Do I really have to say all the beer is going to be consumed at one location?” “Can we drink some at my uncle’s 60th birthday then bring the leftovers to my house?” And of course, “Let me run to my car, I forgot my license plate number.” Ten minutes later, with all the “i’s dotted” and the “t’s crossed,” the bartender slaps a copy of the tag on the side of the barrel and files a copy in a folder that may never see the light of day.

But change is coming! Actually, it’s already here… keg tags are a thing of the past. First off, it helps to understand how tags became a part of alcohol regulation in Oregon. Tagging kegs has been an industry requirement since they were first required by Oregon the legislature in 1978. For reference, that year the iconic rock band Van Halen released their first album, Jimmy Carter was in the White House and gas was 65 cents a gallon. The original intent of keg tagging was to create a chain of custody and discourage secondary sales, especially illegal sales to minors. The logic being, if a keg found its way to a house party with minors, it could be traced back to the original purchaser.

While this concept was crafted with the best intentions to prevent minors from obtaining large volumes of beer, the reality is, over the years the requirement was in place tags, did not produce the public safety benefit they were designed for. Tags were often found

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Oregon Restaurant & Lodging Association | AUTUMN 2021

ripped off kegs and thrown in the trash. In fact, from a compliance standpoint, local authorities, and the Oregon Liquor & Cannabis Commission (OLCC) could not recall a situation where a keg tag led to a successful case prosecuting someone who had sold a keg of beer to a minor.

Now, 43 years later, Van Halen is in the Rock and Roll Hall of Fame and keg tags are officially “no more.” Getting rid of burdensome requirements and modernizing the way in which the OLCC operates was a major theme for the hospitality industry during the 2021 legislative session. In the face of extreme challenges due to COVID, the industry rolled up their sleeves, told their story and persuaded the Oregon legislature to upgrade the alcohol regulations. This resulted in green-lighting investments in OLCC’s facilities and technology. These modernizations should help the agency move away from traditional paper-based processes like keg tags, while streamlining licensing and compliance reporting systems. Removing tags wasn’t the only change that occurred during the 2021 legislative session. As of today, more bars and restaurants can sell packaged beer, wine, and cider to go.

Previously, Limited and Full-On Premises licensees were required to obtain an Off-premises license to sell bottles or six packs to go; now they don’t. One other change the legislature made permanent was the ability for restaurants and bars with Full On-Premises licenses to sell cocktails to go!

While this year’s legislative session might be over, OLCC will continue its transformation. This fall the agency will carry on with its modernization efforts and business owners are encouraged to participate in those discussions. Restaurant and bar owners should visit the OLCC website to review the details of these and other changes. The OLCC looks forward to working with the Oregon hospitality industry to continue to modernize the agency’s operations and provide greater opportunities for operators.  BRYANT HALEY, OLCC

GET OLCC APPROVED ONLINE ALCOHOL SERVER TRAINING 24/7!

Oregon's only winner of the Brandon Hall Award for Excellence in Alcohol Server Education!

• Just $18 for the course and practice test • Available in English or Spanish • Train on your computer or mobile device • Resources to help guide you • Stop and start anytime

OregonAlcoholServer.com OregonRLA.ORG 17

TO LEARN MORE, CONTACT Todd Montgomery at montgomt@oregonstate.edu

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Oregon Restaurant & Lodging Association | AUTUMN 2021

REGIONAL CHAMPIONS Tourism Partners Support Regional Recovery

major issue for restaurants, food stores, food NGO partners, EDC’s and state agencies.

PHOTO BY: STEVE HEINRICHS PHOTOGRAPHY, COURTESY OF VISIT CENTRAL OREGON

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s most are well aware, Oregon is divided into seven amazing tourism regions. Each region has identified a Regional Destination Management Organization (RDMO) that partners with Travel Oregon for the purpose of attracting visitors to their specific region. The work these organizations are doing now, as we forge a path forward for tourism, is hugely critical and we want to continue to be a reliable partner for the leadership journey ahead. ORLA would like to recognize our RDMO executive director “Champions” and the tremendous work their organizations are doing to support the hospitality industry’s road to recovery.

CENTRAL OREGON

Julia Theisen, CEO, Central Oregon Visitors Association

What’s your top goal as an RDMO to support restaurants and lodging establishments in your region?

Through multifaceted campaigns, we're positioning Central Oregon as a culinary destination. We're gaining exposure for Central Oregon restaurants through our partnerships with the likes of Sunset, Travel Oregon, and more. We are excited for the launch of the High Desert Food Trail, including nearly fifty of Central Oregon's fine "foodie" and agritourism experiences. The High Desert Food Trail will highlight participating restaurants and lodging

properties that feature locally grown and produced food and beverage fare.

We're also working with our lodging partners to increase the visibility of their meeting and venue spaces in innovative ways including virtual tours, a digital wedding guide that will highlight wedding venues, and more.

These efforts are in hopes of revitalizing group business, an important step in our tourism partners recovering post-covid.

What’s your region’s signature beverage/ product?

Craft Beer: Deschutes Brewery is one of the country's top beer sellers, ranking 10th among craft breweries and 19th overall (source: Brewers Association). Testament to the success of Central Oregon's brewing scene, 2021 marks the 10th Anniversary of the Bend Ale Trail. The trail has grown from six micro-breweries to over two dozen. The region also has a number of distilleries, cideries, wineries and kombucha brewers making it a top destination for craft beverages.

OREGON COAST

Marcus Hinz, Executive Director, Oregon Coast Visitors Association

What’s your top goal as an RDMO to support restaurants and lodging establishments in your region?

Shortening food supply chains is becoming a

Visitors spent $792,900,000 on Oregon Coast food and food services in 2018.

Unfortunately, the economic leakage of hundreds of millions of dollars each year due to businesses selling food not derived (grown and processed) on the Oregon Coast is tragic and preventable.

We intended to help create new systems of local harvest, storage, processing, and distribution of our own coastal food products; seafood being our top priority as the coast unique food proposition.

All this is why in 2020 OCVA helped author and also contributed a $69,000 cash match to land a $450,000 USDA Regional Food Systems Partnership grant via the Columbia Pacific Economic Development District. In 2021 we also just submitted a $760,000 USDA Local Food Promotion Program in partnership with RAIN Network, Local Ocean Seafood and Blue Siren Shellfish.

What’s your region’s signature beverage/ product?

An upcoming superstar food product is growing dulse (a dark red edible seaweed) on the Oregon coast. Oregon Dulse, the largest on-land seaweed farming business in the United States, is learning valuable lessons about how to grow it even more efficiently.

Compared to kale, it is far more nutritious, one-tenth the carbon footprint, and when you fry it the dulse tastes like bacon. In addition to being high in protein, dulse is a great source of natural iodine, and it has twice the potassium of bananas. It has the lowest carbon footprint of any vegetable on earth, is very high in protein, about 20 percent, so the proteins extracted from the dulse are also the most efficient, lowest carbon footprint protein on the earth.

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SOUTHERN OREGON

Bob Hacket, Executive Director, Travel Southern Oregon

What’s your top goal as an RDMO to support restaurants and lodging establishments in your region?

Our top goal as an RDMO is to support and help develop year-round cultural and outdoor recreation opportunities to drive steady visitation all year long at our incredibly diverse region's wineries, breweries and restaurants. Summer has traditionally been a very busy time for our tourism partners and our goal is to lengthen and deepen the impact of visitors for our local hospitality partners throughout the year.

What’s your region’s signature beverage/ product?

A glass of tempranillo with Rogue Creamery blue cheese and Harry & David pears.

PORTLAND

Jeff Miller, Travel Portland

What’s your top goal as an RDMO to support restaurants and lodging establishments in your region?

The Portland Region is uniquely structured as a tourism region because our area includes suburban and rural communities that surround Portland as well as the urban center of the city itself. Travel Portland’s core DMO partners in the region include Tualatin Valley, Mt. Hood Territory, the Gresham Area Chamber & Visitors Center and Columbia Economic Team. We align our efforts to support the industry across the entire metro area. Each entity also works to support the unique businesses and tourism assets in their own communities with the goal of ensuring a robust, region-wide recovery.

Throughout the pandemic, our priority has been to support our hospitality partners however they are able to operate, whether that means food and beverage to go, selling gift cards for future visitors or adding virtual options for events. Flexibility and teamwork remain guiding principles for supporting the restaurants and lodging establishments of the Portland Region.

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RUNCIBLE CIDER, COURTESY OF MT. HOOD AND COLUMBIA RIVER GORGE REGIONAL TOURISM ALLIANCE

What’s your region’s signature beverage/ product?

There is no one signature beverage product for the Portland Region because we are blessed with outstanding offerings across all categories: beer, coffee, wine, soda, sake, cider, tea, distilled spirits, syrups, kombucha, even canned cocktails.

Examples include funding capacity to help grow the new East Gorge Food Trail and investing in BRAVO’s Top Chef Portland season to get two episodes filmed in the region celebrating fresh fruit in the Fruit Loop and indigenous foods in Cascade Locks. Look for more exciting culinary promotions and work later this fiscal year!

MT. HOOD / GORGE

What’s your region’s signature beverage/ product?

We have so many! From the towering whip cream topped hot chocolate at Timberline Lodge to a refreshing spicy kombucha margarita at Ferment (a personal favorite). But I think it is our craft cider scene that has really stood out in the last few years as a signature (and sometimes pioneering) beverage in the region. In Estacada, the owners of Stone Circle Cider, that specializes in traditional English “scrumpy,” lobbied (and won) to change legislation in Oregon to allow cider tasting rooms on areas zoned for farming or mixed farm and forest use which was previously not allowed. Along the Fruit Loop and East Gorge Food Trail you can find ciders celebrating every seasonal fruit our region has to offer at places like Fox Tail Cider, The Gorge White House, Draper Girls Country Farm, Slopeswell Cider, Runcible Cider… and many more!

Lizzie Keenan, Regional Coordinator, Mt. Hood and the Columbia River Gorge Regional Tourism Alliance

What’s your top goal as an RDMO to support restaurants and lodging establishments in your region?

Our top goal is to make sure our restaurants and lodging properties feel supported and represented right now. Whether that is through acknowledging staff and employees for their hard work through the pandemic or pushing messaging through our, and our partners, channels out to visitors to remind them to stay overnight, eat local, and be kind, patient and understanding when they do visit.

Additionally, over the past couple of years we have started to pivot more time and investment into promoting our culinary experiences.

Oregon Restaurant & Lodging Association | AUTUMN 2021

CORIA ESTATES, COURTESY OF WILLAMETTE VALLEY VISITORS ASSOCIATION

EASTERN OREGON

Alana Garner Carollo, Executive Director, Eastern Oregon Visitors Association

What’s your top goal as an RDMO to support restaurants and lodging establishments in your region?

Eastern Oregon is a fairly expansive region, with one-of-a-kind stays that range from bed & breakfasts to farm and ranch stays, mountain lodges, historic and boutique hotels, and even a covered wagon! Our food and restaurant scene is equally as memorable. Our businesses are the backbone of our local communities – with a drive and dedication to creating true and authentic experiences. Our top goal as an RDMO is to highlight our partners through great storytelling and messaging that inspires visitation, increasing the number and length of stay within our region, as well as supporting our local businesses. Whether it’s a first time to our region, or a return visit, there is always an opportunity to experience more.

What’s your region’s signature beverage/ product?

There’s so many so it really is hard to choose just one! I love how our farm trails highlight both the beverages and products throughout

our region. We have four self-guided farm trails that span from Boardman to Ontario, along the I-84 corridor, and one throughout the John Day River Territory. Each are unique to their locations and the products that they offer.

A couple of highlights include: wine, cheese, chocolate, honey, blueberries, cherries, goat products, and so much more!

WILLAMETTE VALLEY

Dawnielle Tehama, Executive Director, Willamette Valley Visitors Association

What’s your top goal as an RDMO to support restaurants and lodging establishments in your region?

The Willamette Valley is one of the world’s most majestic food and wine destinations, and it’s where lush, gorgeous landscapes offer endless outdoor adventures. Rooted in its land, its history, and its own good fortune. Just recently, we joined Napa Valley as one of only two wine regions in the U.S. formally recognized by the European Union through Protected Geographical Indication status. Our Valley is celebrated for its wines, yet there is much more to our authentic, harmonious and inclusive communities and Indigenous lands — where adventure weaves its way throughout, offering

surprises and delights to those who seek the treasures here. Telling the stories of our partners, how they are supporting their communities and how they are being sustainable in their practices is the best way we can highlight them.

Our top goal is to continue our work with partners to respond to requested messaging and marketing support needs based on data collection; continue to offer DEI trainings and inclusion practices, list out our restaurants and lodging focused on niche market itineraries (ie farm to fork, green practices, unique stays) to promote each location as the specialty product it is, thereby maximizing the work they are doing. We work with the wine industry to better support wine tourism, and we use data to be regionally equitable so PR stories, marketing dollars, and FAMs are equally distributed for the most impact around the entire region.

What’s your region’s signature beverage/ product?

Um... wine? And LOTS of it! Pinot Noir is a region favorite.

Want to learn more about Oregon’s RDMOs and how to engage? Visit Industry.traveloregon.com.  LORI LITTLE, ORLA OregonRLA.ORG 21

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WITH GRATITUDE Looking Back and Forward...Together

McMenamins White Eagle Saloon & Hotel COURTESY OF MCMENAMINS

"S

uccess is not final; failure is not fatal: it is the courage to continue that counts." - Winston Churchill

AMAZING! Though pandemic challenges continue, I have been in awe of our industry partners and how you have not only ‘pivoted’ but also swiveled, spun, and inverted in order to innovate and rise above them. In the midst of all this, I feel especially grateful to the many who have given volunteer time, energy, and funding so that the Oregon Hospitality Foundation could innovate workforce, training, and philanthropy programs to help support those challenges.

Looking back over the past 17 months, below are a few highlights of what we have accomplished together so far (you can also watch our short video at bit.ly/OHFweR):

workforce needs of the industry in those regions. Read more at bit.ly/OHFwbpr.

• Increased the number of Prostart schools in Oregon, resulting in 4,000 high-school students who are involved in our culinary and management program as they explore industry career opportunities. Throughout the year we supported program educator’s needs for virtual and career exploration resources. Read more at Oregonrla.org/prostart.

TRAINING • Created video-based online training segments that offer best practices for handling four of the specific pandemic related guest service challenges restaurant and lodging teams are facing. Each segment is less than ten minutes, and all are available in English and Spanish.

WORKFORCE • Validated and earned recognition of the importance of our industry to Oregon’s economy with my Governor’s appointment to serve as a board member representing the hospitality industry on the state’s Workforce and Talent Development Board (WTDB). The organization is “the overall advisory board to the Governor on workforce matters, including developing a strategic plan for Oregon's Workforce Development System​.” According to WTDB’s Director Todd Nell, this is the first time the hospitality industry has been represented on the board and I was honored by the appointment.

• Facilitated webinars that included a feature on workforce recruitment and retention tactics / best practices (watch webinar recording here: bit.ly/webinar052521).

• Succeeded in gaining the support of Northwest Oregon Works, a workforce board encompassing five counties, to identify Leisure & Hospitality as major economic segment. This designation comes with tremendous strategic and expert support for the

• Promoted #DineLocal by purchasing $8,000 of gift cards and promoting their award to entries from throughout the state in order to refocus attention on local support needs.

PHILANTHROPY • Raised over $115,000 to support restaurants who were feeding those with food insecurity.

• Leveraged Travel Oregon’s “Gift of Oregon” campaign to promote hotel gift card purchases for the holidays, while also raising money for the foundation.

OregonRLA.ORG 23

GRATITUDE Though the last 17 months have been tougher than any of us might have imagined, I hope that you too are encouraged by these programs and what you, your teams, and our industry have accomplished via sheer tenacity and amazing innovation.

Please join me as you are able with expressing gratitude to the following, including my incredible ORLA teammates, who helped make these programs possible: OHF Board of Directors: • Eric Aebi/Chair • Ken Henson/Vice Chair • Janel Rupp/Secretary • Mark Swenson/Past Chair • Marin Arreola III • Jason Brandt • Terry Goldman • Steve Moore • Paul Paz • Cheyenne Terbrueggen • Alex Thompson Takeout & A Movie: Funding Restaurant Efforts to Feed Those with Food Insecurity • Grubhub • Joma Films ProStart: Supporting the Needs of Oregon’s Culinary Career & Technical Program’s Teachers and Students • The National Restaurant Association Educational Foundation • Ecolab • Rouxbe Providing Service While Supporting Safety Course: Assisting Hospitality Employees with Pandemic Related Guest Service Challenges • Travel Oregon • Anheuser-Busch • Dutch Bros Coffee • Elliott, Powell, Baden & Baker, Inc. • SAIF • B Converse Consulting • FPW Media • Hospitality by Torres • Togather Restaurant Consulting Dine Local Campaign: Celebrating and Supporting Oregon’s Restaurants • NW Natural • KOIN • KRCW 24

Oregon Restaurant & Lodging Association | AUTUMN 2021

Restaurant Week: Honoring the Resilience & Positive Energy of Oregon’s Restaurant Industry • Portland General Electric Hospitality Help Fund: Providing Relief from the Pandemic’s Impact on Oregon’s Hospitality Industry and Resources for Recovery • The Bulleit Frontier Fund • Diageo North America, Inc. Friends of the Foundation: Supporting OHF’s Mission Work and Operational Needs • WHH Foundation • Columbia Distributing • NW Natural • Widmer Brothers Brewing • Togather Restaurant Consulting • Altar'd State Women’s Clothing • Samuels Yoelin Kantor LLP • Best Western Plus Agate Beach • Best Western Plus Hood River Inn • Cannery Pier Hotel & Spa • Clarion Inn Surfrider Resort • Fireside Motel Gilbert Inn • Hart's Camp • Headlands Coastal Lodge & Spa • Hi-Tide Oceanfront Inn • Inn at Cannon Beach • Inn at Cape Kiwanda • Inn at Haystack Rock • Inn at Seaside • Overleaf Lodge & Spa • River Inn at Seaside • Riverhouse on the Deschutes • Saltline • The Lighthouse Inn • The Ocean Lodge • Siletz Bay Lodge ONWARD! “Life is like riding a bicycle, to keep your balance, you must keep moving.” – Albert Einstein Thank you for your continuing support.  WENDY POPKIN, OREGON HOSPITALITY FOUNDATION

About

Wendy Popkin is the Executive Director of the Oregon Hospitality Foundation, a nonprofit 501c3 dedicated to providing educational, training, and philanthropic support to Oregon’s restaurant, lodging, and tourism industry. OregonHospitalityFoundation.org

Photo courtesy of McMenamins

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HOSPITALITY FINDS NEW WAYS TO CONNECT Industry Adapts to Change with New Beverage and Service Options

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Oregon Restaurant & Lodging Association | AUTUMN 2021

Having faced everything from constantly changing government mandates to broken supply chains, hospitality has been disrupted like no other industry in the world over the last two years. The turmoil has shut down iconic restaurants and forced others to completely rethink their products and services just to keep the doors open another day. Hotels have encountered their fair share of challenges too, including meetings and conventions revenue that has all but evaporated and been replaced by virtual gatherings.

Yet, in the midst of the adversity, restaurant and lodging industry businesses are finding ways to adapt to the many curve balls being thrown their way. Just staying in the game has required them to get creative, from adopting new technology like touchless ordering to reimagining how and where they serve their patrons and guests. What they serve them is changing to, and innovation on the beverageside of the business is helping fuel recovery in more ways than one.

It could be argued that no one has contributed more to the ongoing comeback than Oregon’s breweries, but supplying their own in-house taps while delivering kegs and cases to restaurants, bars, hotels, and grocers has been no easy task. “We have come a long way in the past 16 months and have learned some very valuable lessons,” observes Mike Rowan, food and beverage director for Deschutes Brewery in Bend. “The key to continued success for all of us is flexibility and adaptability.” Necessary moves like reabsorbing and throwing out unused inventory have been part of that process.

OregonRLA.ORG 27

Deschutes Brewery

PHOTOS COURTESY OF DESCHUTES BREWERY

From Left: A selection of Deschutes packaged beer offerings, Spiked lemonade cocktail to-go

“We lost a significant volume of keg production and actually had to buy back inventories from our distributors and destroy a large volume of draft beer,” laments Rowan. “The one silver lining was the increase in retail beer sales. Pantry stocking during March and April of 2020 was a surprise to most breweries.” That drove the brewery to pivot to more canned beer production. As a result, “We were able to keep up with the consumer demand and kept beer on the shelf,” he reports.

Deschutes found other ways to quench its fans’ thirst for porters and even added cocktails to the mix. “We pulled a few levers along the way, starting out with a local alcoholic beverage delivery system out of the Pearl District in Portland,” explains Rowan.

“We offered a variety of packaged beer product to add to their portfolio of beer, wine and spirits. Once we established our menu, staffing, etc. for the to-go business, we also developed some to-go cocktails. And thanks to the efforts of ORLA, it was heartening to see the OLCC allow on premise licensees ‘to-go’ cocktails.”

Others in the industry were pleasantly surprised by the “to-go” decision as well. “Ironically enough, I had a discussion about three weeks ahead of the OLCC approving to-go cocktails and said to someone that Oregon will never approve to-go cocktails,”

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Oregon Restaurant & Lodging Association | AUTUMN 2021

remembers Chayse Murphy, bartender, The Bohemian Bar in Grants Pass. “Low and behold, they approved it directly after.

OLCC's requirement for to-go cocktails denotes that you can order two drinks per substantial food item. Anything that would be considered a meal was allowed, and we started selling them like crazy. There's stipulations on containers and labels, but it was nothing that we couldn't handle getting together quickly.

Containers must not be able to be resealed fully and must be labeled as alcohol and say, ‘21 or over’ on them.”

Taking to-go a step further, the bar also began selling jars of cocktail mixers along with instructions on how to prepare them to the hands-on, DIY crowd. For example, “3 oz. mix, add alcohol and shake etc.,” shares Murphy. The bar began advertising and pushing the mixers, and, after a slow start, they gained traction quickly. “It was a hit!” he says. “People were coming in and grabbing mixers for their whole week on a regular basis and we were ecstatic. We still put out the same great food and drinks, hoping that whenever we were allowed to start seating again, people would be dying to get back to normalcy, whatever that would be in the future.”

The to-go trend has had mixed results at the opposite end of the

The Bohemian Bar, Grants Pass

PHOTO COURTESY OF BOHEMIAN BAR & BISTRO

From Left: Boh classic cocktail to-go, Bar Manager Chayse Murphy

state in one Portland-based bar. “Before the ‘reopening’ of the economy, we were selling quite a few to-go cocktails,” recalls Michael Shea, owner of Rum Club. “It was a great way for guests uncomfortable with going out in public to be able to get some Rum Club to take home. We offer any of our menu cocktails as to-go that don’t require any special ice or “finishing:” crushed ice and blended drinks.” But when restrictions were loosened enough that people could return to their favorite bar stool, this piece of the revenue pie all but dried up. “Since July, those to-go sales have gone to a trickle,” reveals Shea.

Meanwhile, breweries like Pelican Pub & Brewing in Pacific City and Cannon Beach, have branched out beyond beer and developed alternative beverages to attract a wider range of customers. “We have seen seltzers take a big jump in market share, from a beverage perspective our amazing brewery team is not only looking for current trends, but they are wizards when it comes to forecasting future trends,” says Ken Henson, director of restaurant operations. “They are constantly evaluating and reevaluating which direction to pivot to create brand new beers.”

Another development, consumers’ desire for non-alcoholic beverage options, led Deschutes Brewery in a new direction.

“We have been working with a group called Sustainable Beverage Technology on new and exciting ways to brew and package beers, including N/A beers,” shares Rowan. “They helped us develop our N/A Irish Style Dark beer and are currently working on a Porter and an IPA. When we release a batch of our N/A dark beer, we find it is in high demand, particularly on our direct-to-consumer platform. We have fans contacting us constantly to see when the next batch will be available. N/A is still a very niche market, but the product itself is outstanding.”

The good news is that Deschutes has found somewhere to serve its quaffable products when indoor dining options are suddenly restricted (or even eliminated). In addition to building covered spaces for additional seating, the brewery worked local governments on other options. “I really appreciate the willingness of both cities, Portland and Bend to loosen up the regulations for sidewalk and street closures,” says Rowan. “This was really a game changer, particularly because we had such a mild spring.”

Others have turned the lemons they’ve been dealt into lemon drops. “The best thing to happen while we dealt with the issues of 25 percent indoor dining was the addition of our parklet,” mentions Murphy. “Allowing us to extend our drinking area into

OregonRLA.ORG 29

the parking area of the road, and up onto the sidewalk in front of our neighboring building. We decorated it, lit it all up and had a great summer with those extra chairs.

Winter was a little bit rougher during the really cold months, but our amazing customers braved all of the elements and helped us fight to stay open (with the help of propane heaters that is).”

Oregon lodging establishments, like the Abbey Road Farm Bed and Breakfast (B&B) in Carlton, have found creative ways to keep business flowing their way during these strange times. “When the owners took over the property, it just had the Silo Suites B&B, which already had a good following,” reports General Manager Emily Everett. “After building the winery and planting the vineyard, the B&B definitely saw an uptick in bookings. The convenience of having a place to stay after a long day of wine tasting has proven to be very attractive to guests both traveling from far and local ‘staycationers.’”

Then everything changed, and Abbey Road Farm changed with it. “We were definitely concerned, being a relatively new winery, how COVID was going to impact our business and growth,” Everett continues. “We have a large space that had been booked out all of 2020 for wedding and events.

Since those could not happen, we were able to move the tasting room into the event space (which is a converted horse arena). We were able to accommodate wine tasting guests in an incredibly distanced, safe and responsible manner. We also have a large lawn where guests could spread out and enjoy wine tastings outside when the weather was nice.”

Abbey Road Farm has made the most of its terroir in tempting its guests to return. B&B guests get a complimentary wine tasting and have the opportunity to participate in a 5-course lunch paired with wines from the various winemakers who work out of the on-site winery collective. “Not only do we make Abbey Road Farm and our Wilkens Family label, we also are home to James

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Oregon Restaurant & Lodging Association | AUTUMN 2021

Abbey Road Farm Bed and Breakfast, Carlton PHOTOS COURTESY OF ABBEY ROAD FARM

Rahn Wine Company, Statera, Lares, Fruit Day Inc. and Human Cellars,” says Everett. “It’s great to be able to offer so make different styles from different winemakers. It’s a unique wine tasting experience and our guests love the variety.”

Down the road in McMinnville, the Atticus Hotel has used its connections with area wineries and breweries to attract and retain customers. “The Atticus Hotel is locally owned and operated, and as such we pride ourselves on being able to share our insider’s perspective with our guests,” says Owner Erin Stephenson. “Our concierge team is truly amazing, working with each guest to define what they want to get out of their time in Oregon wine country, and building custom itineraries to meet their individual needs. We always keep our collective finger on the pulse of what’s happening with wineries, breweries and all the other craft

Atticus Hotel & 3rd Street Flats PHOTOS BY SIONNIE LAFOLLETTE

OregonRLA.ORG 31

Erin Stephenson, Atticus Hotel & 3rd Street Flats, McMinnville PHOTOS BY SIONNIE LAFOLLETTE

beverage producers around the valley, to be sure we can curate experiences for our guests that they wouldn’t necessarily find on their own.

“I love standing in the lobby and watching a guest meet their concierge face to face for the first time—so often they feel like old friends by that point! In pre-COVID times it wasn’t rare at all to see hugs exchanged during that first meeting. The level of service we offer our guests, and the customization of those itineraries, keep people coming back time and again.”

Hospitality businesses have come up with a lot of creative ideas to keep business alive in 2020-21, but Henson isn’t sure what is here to stay. “I think a lot of people have a lot of differing opinions on what is here to stay, certainly drive thrus, touchless payment, contactless ordering are all high on the list, but I think it might be too early to tell what the future needs of our guests are,” observes Henson. “We are still in the middle of this, and I’m keeping my eyes and ears open and watching all of the technology that is coming out at a rapid pace. Ask me again in six months and I’ll have a better idea, but I believe it will be digital, create a need for less employees, and I hope it doesn’t come with a mask requirement.”

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Oregon Restaurant & Lodging Association | AUTUMN 2021

One thing that won’t change at the Rum Club is its focus on good old fashioned customer care. “We’re still using a server to take orders,” points out Shea. “I prefer there to be service.

Depending on the program, I’d expect many businesses to switch back to some form of direct ordering.”

Going forward, he sees at least one clever beverage idea that sprang out of the pandemic times continuing on into the foreseeable future. “Cocktail mixes are awesome,” says Shea. “I’d expect them to stay. Many times last summer, I picked up limes with the intent of making Margaritas and ended up just drinking the tequila plain. Who wants to juice and do all that prep at home?”

For those who prefer to escape to their favorite watering hole, it’s nice to have those options available again. As the saying (or song) goes, “You don’t know what you’ve got until it’s gone.” Re-opened restaurants, bars, and hotels have been a sanctuary for many, as they gather, toast, and reunite.

“The ability to kick back, enjoy a damn tasty beer, glass of Oregon Pinot Noir or cocktail is a respite to the everyday stresses we are exposed to,” concludes Rowan. “When Gary Fish first

Ken Henson, Pelican Pub & Brewing

PHOTO COURTESY OF PELICAN PUB & BREWING

opened the pub in Bend, his goal was to offer a space where people could have lively discourse over a pint of beer. This sentiment has not changed over the years and, if anything, we all realize how important it is to have a human connection in person, versus via a technological platform. During the height of the pandemic, we did attempt to have virtual happy hours that were fun, but certainly not as impactful as an in-person gathering.”

That’s not something that the virtual world will ever replace.

“The best part of being in this industry is that I feel it's one of the few industries that will never go away,” asserts Murphy. “If other people's business is doing well, they are out drinking. If they aren't doing that great, they are out drinking, it's kind of fool proof in my opinion. Food and beverage is the world’s language, it’s what we connect over. What we converse over, love over and cry over.

In these trying times, we as people need to come together and connect, and the restaurant industry is the bond that allows that to happen. As Anthony Bourdain once commented, ‘Food may not be the answer to world peace, but it’s a start.’”

remember what hospitality is all about,” reflects Henson.

“The gathering of friends and family to break bread, celebrate, commiserate, dream, cry, and bond over amazing food and beverage. The act of partaking in food and drink heals our wounds and bridges our divides, and we are fortunate that we are in the position to bring people together in communion to shine a little light in dark times and provide the opportunity to bring people together over an experience that we help craft.” Bourdain couldn’t have said it better himself.  KIRK RICHARDSON About

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

Maybe he’s onto something here. Food and beverages are more than just fuel for the body. They light up a whole industry and everyone who touches it. “At the end of the day, we need to

OregonRLA.ORG 33

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RECRUITING ESSENTIALS A 3-Step Approach to Win the Best Workers in the Post-COVID Hiring Tsunami

Y

our hiring process has always been a two-way street.

While you’re evaluating candidates, they’re evaluating your culture. From the moment you contact candidates through the assessments, interviews, background checks, and job offer, you have an opportunity to demonstrate how your company values and treats its employees.

To have any chance at the best and the brightest workers who were laid off or furloughed and are now available, you must be prepared to quickly assess, interview, background check, hire, and onboard.

To establish and/or maintain a reputation as a great place to work, you must treat every applicant with the same care and consideration as you would a cherished customer. And that begins with the speed and the manner with which you respond.

Amazon Prime members receive one- or two-day free shipping on millions of items. They also have access to instant tracking so they know seconds after they push the “buy” button that their order has been received. Immediately, Amazon lets them know their order is processed, and not long after, they’ll get an email letting them know their item has been shipped. This email provides package tracking information and the expected delivery date. The shopper is then notified once the package is delivered and often receives a photo of the delivered package on their front door mat. Finally, Amazon sends a follow-up message to find out if the customer is happy and wishes to leave a review or wants to order additional quantities of the product.

Before the pandemic when the labor market was insanely tight, I bet you remember receiving an application a day or so after it landed in your Inbox, reviewing it and thinking, “Wow! This person is a PERFECT match for us!” But when you called them to invite them in for an interview, you discovered that your perfect match had already taken another job. And if the job they took was with your competitor, that bruise didn’t go away for a while.

MIMIC AMAZON PRIME

OregonRLA.ORG 35

JOIN ORLA AND THE NATIONAL RESTAURANT ASSOCIATION TO GET BETTER-FOR-YOU KIDS MEALS ON YOUR MENUS! VISIT RESTAURANT.ORG/ KIDSLIVEWELL TO GET INVOLVED

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Your hiring process should include a similar tracking feature that applicants can follow with ease so they know where they stand each step of the way. If you need additional information or you want candidates to take an assessment, notify them and orient them on the process that will follow.

Try something like this: “Thanks for completing the application, Caleb. To determine if we’re going to be a good fit for each other, we’d like you to take a brief online assessment that most applicants complete in 15 to 20 minutes. You can take this assessment on any Wi-Fi-enabled device at your leisure within the next 48 hours. After you complete the assessment, we will contact you by text within 24 hours with the next steps. Here’s the link…”

TRACK AND NOTIFY USING THE 3 P’s To win the recruiting wars in the post-Covid hiring tsunami you must lock in the 3 P’s in your applicant tracking; Make all communication PERSONAL. Go to extreme measures to avoid being seen by your candidates as robotic or too automated.

Stay POSITIVE. Demonstrate a warm, kind, upbeat or even amusing relationship with your applicants. Be genuine and show your appreciation for their time and interest in joining your organization.

Be PUNCTUAL. Follow the Amazon Prime example by providing continual updates to all applicants letting each know where they stand in

your hiring process. Being unresponsive or slow on the trigger is the surest way to lose a ‘perfect hire’ to your competitor.

ABSOLUTELY ESSENTIAL: If, for any reason, the applicant is disqualified and is no longer in consideration for a job with your company, do the right thing and notify them promptly—and whenever possible, explain why this is so. Remember that every job applicant is human, and like you and me, they will feel the pain of rejection even if they weren’t all that excited about the potential of working in your business.

Your applicants are also customers, or potential customers, who are likely to become either advocates or adversaries of your brand.

And if their experience in your funnel is either amazingly good or amazingly bad, they are going to tell the world about it.

Side note: Balance Point and Snag-a-job are the two excellent HR applicant tracking services that I recommend to my clients.  ERIC CHESTER

About

Eric Chester is a leading voice in the global dialogue on employee engagement and building a world-class workplace culture. He's an inthe-trenches researcher on the topic of the emerging workforce and the dynamics of attracting, managing, motivating and retaining top talent.

Chester is a Hall-of-Fame keynote speaker (yes, he was the keynote at the ORLA Hospitality Conference in September) and the author of 5 leadership books including: Fully Staffed (2020), On Fire at Work: How Great Companies Ignite Passion in their People without Burning Them Out (2015), and Reviving Work Ethic (2012). Learn more about Eric at EricChester.com.

OregonRLA.ORG 37

HIRING CHALLENGES AS THE WORLD RETURNS TO WORK Moving Forward Into A New Way of Recruiting and Retaining

A

s many businesses work through what “re-opening” looks like following a tough period of lockdowns and health crises, we have a hiring predicament happening as the world returns to work. The Oregon Leisure and Hospitality industry was one that was hit the hardest in 2020, accounting for 46.9 percent of payroll jobs lost in Oregon during the height of the pandemic. Now we’re addressing a new pairing of concerns: hiring surges in this industry are happening all at the same time, while many jobseekers aren’t wanting to return to work.

What’s Driving the Gap Before we can find ways to attract talent in such a competitive job market, it’s important we start with some background understanding of what’s driving employees to not return to work. Many headlines stress the cause of this is extended unemployment benefits, and yes, we agree this is one driver. But as we look closer at this predicament, there’s not actually just one “simple” answer as to why we’re struggling to bring people back, but actually a number of barriers to returning to work.

Record openings, but supply/demand issue. In March 2021, alone, there were 597,000 job openings, but even as unemployment rates decrease, it seems we have more jobs than people looking for work. People can now look beyond their state for the newly popular, remote work opportunities.

Stimulus & UI Benefits. With the recent extensions of some unemployment benefits, if someone was making under a $34K/ year, it may be more advantageous for them to stay on UI than get a lower paying job. We are starting to see states slowly start to reimplement job search requirements and other pre-pandemic UI rules, leading to a lower number of claims.

Childcare & School Instability. For those who do have children, future childcare and schooling is still so uncertain. Not knowing if in-person schooling will continue or if we’ll revert to virtual learning or even hybrid schedules, is making it difficult for parents to take a new job right now.

Fear & Uncertainty. This fight against COVID-19 isn't over, so we can't say we’re “post pandemic” yet. News of new variants and differing views on vaccines have people very cautious

38

Oregon Restaurant & Lodging Association | AUTUMN 2021

about taking a new job. Many candidates are wanting to know company’s safety policies to make sure they’re really willing to take care of their employees.

Wage Competition. Companies are now trying to be more competitive by raising their minimums to over $15/hour or offering sign-on bonuses. Many hourly workers are wanting to find the job that pays the most possible and they have quite a few options to choose from.

Other Factors to Note. There are several other factors (even beyond the following list) contributing to this gap: early retirement, reevaluating career paths, going back to school, moving to lower cost of living markets, and having more time to look. The numbers also show that hiring takes time. It takes, on average, 23 days to bring someone in from posting the job to their first day.

Bouncing Forward To be able to attract (and retain) talent in such a competitive job landscape, it's crucial to make sure that your recruiting and company-wide efforts address the top concerns of jobseekers in

the wake of the pandemic. Here are three areas of focus that we're seeing jobseekers look for in a future employer: • Clear Health and Safety Protocols • A Flexible Work Environment • Strong Focus on Workplace Culture and Diversity • Competitive Wages and Benefits We also can’t forget that hiring doesn’t just stop at the offer letter.

Once they’re in the door, a solid foundation needs to be laid through their onboarding process. Statistics show that 58 percent of employees are more likely to stay at that company for three years or more if they experience a solid onboarding process.

So, the bottom line is this: work on ways to create a safe, diverse, flexible working environment that makes it an easy choice for the candidate to want to work for you over your competitors. Let’s not bounce back but bounce forward into a new way of recruiting and retaining top tier candidates.  ZOE STANLEY FROM HR ANNIE CONSULTING

OregonRLA.ORG 39

FAST AND EASY TRAINING TO WORK IN OREGON RESTAURANTS • Available in English or Spanish • Test on a computer or mobile device • Stop and start anytime • Pay when you pass • Print or save your card

OregonFoodHandler.com

40

Oregon Restaurant & Lodging Association | AUTUMN 2021

IT’S YOUR BUSINESS: Beyond the Mask

T

he hospitality industry has experienced more employee turnover than any other industry. Hiring and training is happening daily, so it’s a great time to put personal protective equipment (PPE) at the beginning of every employee conversation. But PPE is more than just face masks.

We have spent more than 18 months during the pandemic learning about the importance of masks and face coverings. From a safety and health perspective, personal protective equipment has always been a critical part of protecting employees from hazards in the workplace. PPE includes everything from gloves and footwear to potholders.

All employees need to know the tools and PPE they are expected to use. Do not assume new or tenured employees know this, and employees returning after an absence may not remember. Take a few minutes at the beginning of each shift change or during staff/crew meetings to remind new and tenured employees about the PPE they need to use. To meet Oregon OSHA’s requirements for PPE training, be sure to explain how and when PPE should be used and document these conversations. (osha.oregon.gov/OSHAPubs/2738.pdf) Now is a great time to update the list of PPE, tools, clothing, and footwear that might be referenced in your policies and procedures.

Here are some of the most common topics to discuss with new hires and review frequently with all employees. For each item you discuss, make sure your safety policy is updated and complies with Oregon OSHA regulations.  Face masks and face coverings (CDC, OSHA, and Oregon Health Authority)

Recent hires may also be new to your industry and unfamiliar with standard operating processes and procedures. This makes faceto-face training even more critical. A few best practices include explaining and reviewing the following. Be sure to add your own requirements to this list.

• Manager/supervisor/lead employee names and contact information

 Appropriate footwear and slip-resistant shoes

• Business address, important phone numbers and emergency contacts (for emergency responders, alarm system, deliveries, utility/ equipment repair, etc.)

 Appropriate clothing, aprons, etc.

• Safety policies, procedures, and rules

 Gloves (kitchen/food prep, general cleaning, chemical use, food handling, housekeeping, maintenance)

• Company policies and procedures • Health department/regulatory authority rules

 Protective eyewear (maintenance, general cleaning, chemical use, housekeeping)  Respirators (review the safety data sheets/SDS for products used in maintenance, general cleaning, equipment-specific cleaning)

• Safety Data Sheet (SDS) location for all chemicals • Tour of building, parking, property • Explain industry and business-specific terminology and acronyms

 Potholders, heat-resistant gloves, oven mitts, high temp pot handle covers (kitchen)  Hearing protection (maintenance, loud equipment)

• Storage of personal items Additional resources for restaurants/kitchens and janitorial/ housekeeping can be found on saif.com.  SAIF CORPORATION OregonRLA.ORG 41

WE STILL MAKE OUR CLASSIC DISHES. BUT OUR FAVORITE NEW RECIPE MIGHT BE ONE FOR SAVING ENERGY. Running a kitchen takes creativity and innovation.

It takes using what you have in ways that might ENERGY SAVINGS FOR YOUR BUSINESS not be obvious. And that’s the approach that WITH THE HELP OF Energy Trust of Oregon brought to reducing our energy costs. Whatever your tastes, savings are delicious.

Find With business booming again for local hotels andalways restaurants, it’s time to out more at consider improving your customers’ experience through smarter energy use. www.energytrust.org/foodservice.

SERVE UP

ENERGY EXPERTS.

Energy Trust of Oregon offers a full menu of energy-efficiency tools and resources — so the only thing that’s piping hot in your kitchen is your daily special.

Learn more at EnergyTrust.org/existingbuildings.

Stay Connected by Subscribing to ORLA eCommunications.

Get the latest hospitality industry news, event details, and offers. ORLA provides different types of email subscriptions to make sure you get exactly the info you are looking for.

Tailor your subscriptions at OregonRLA.org/subscribe.

CHOOSE THE RIGHT EMAILS FOR YOU  Insider: Monthly news and information (members only)  Alert: Urgent call to action or industry alerts  Announcement: Industry announcements  Events: Industry and association activities  Industry Offers: Sponsored messages, deals and discounts 42

Oregon Restaurant & Lodging Association | AUTUMN 2021

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 - JULY 2021 VS JULY 2020

Occupancy (%)

Avg Rm Rate ($)

RevPAR ($)

Percent Change from April 2020

2021 2020 2021 2020 2021 2020 Occ ADR RevPAR Room Room Room

Rev Avail Sold United States

74.5

Oregon

75.3 54.2 156.43 113.79 117.79 61.73 38.8 37.5 90.8 102.4 6.1 47.2

49.0

188.29

120.22

140.27

58.88

52.1

56.6

138.2

169.3

13.0

71.9

Eastern+

76.7 55.8 109.94 86.90 84.37 48.50 37.5 26.5 73.9 74.7 0.4 38.1

Central+

83.9 71.1 215.98 152.28 181.12 108.26 18.0 41.8

Southern+

85.9 64.1 141.78 93.40 121.82 59.90 34.0 51.8 103.4 96.9 -3.2 29.7

Willamette Valley+

77.5 54.4 137.00 97.07 106.17 52.84 42.4 41.1 100.9 112.5 5.8 50.6

67.3

70.5

1.9

20.2

MT Hood/Gorge+

84.4 60.0 154.64 118.52 130.45 71.11 40.6 30.5 83.4 83.4 0.0 40.6

Portland Metro+

64.9 38.5 134.39 95.52 87.17 36.79 68.4 40.7 136.9 175.0 16.1 95.5

Coast+

83.2 67.8 199.53 145.40 165.94 98.56 22.7 37.2 68.4 69.2 0.5 23.3

69.6 47.1 143.30 102.23 99.71 48.17 47.7 40.2 107.0 121.0 6.8 57.7

Pacific

YEAR TO DATE - JULY 2021 VS JULY 2020 Occupancy (%)

Avg Rm Rate ($)

RevPAR ($)

Percent Change from YTD 2020

PARTICIPATION Properties

Rooms

2021 2020 2021 2020 2021 2020 Occ ADR RevPAR Room Room Room Census Sample Census Sample

Rev Avail Sold U.S. 56.2 43.7 117.11 107.84 65.77 47.11 28.6 8.6 39.6 47.1 5.4 35.5 60897 36367 5495370 4145017 Pacific 58.0 47.2 145.52 136.98 84.40 64.72 22.8 6.2 30.4 39.1 6.7 30.9 9054 4659 791394 603220 Oregon 59.6 42.4 117.09 101.43 69.84 43.04 40.6 15.4 62.3 68.4 3.8 45.9 1019 525 70149 50512 Eastern+ 58.6 43.1 89.67 79.05 52.56 34.09 35.9 13.4 54.2 55.9 1.1 37.5 96 48 4951 3106 Central+ 62.0 44.0 142.51 113.75 88.40 50.05 41.0 25.3 76.6 84.3 4.3 47.1 87 51 5938 4290 Southern+ 72.1 45.0 106.52 82.17 76.76 36.94 60.3 29.6 107.8 106.5 -0.6 59.3 159 64 8445 5026 Valley+ 64.1 44.8 110.27 92.17 70.72 41.27 43.2 19.6 71.3 82.9 6.7 52.8 159 94 10963 7986 Hood/Grg+ 63.0 43.5 116.77 97.91 73.58 42.56 45.0 19.3 72.9 81.0 4.7 51.8 35 22 2305 1840 Metro+ 50.5 39.7 106.18 106.38 53.59 42.23 27.1 -0.2 26.9 33.3 5.1 33.6 244 183 26450 23766 Coast+ 65.5 43.4 139.83 111.56 91.65 48.37 51.2 25.3 89.5 96.9 3.9 57.1 238 70 11424 5192

HAVE YOU HEARD ORLA'S PODCAST? Subscribe to Boiled Down wherever you get your podcasts so new episodes are delivered directly to your device! We condense valuable information and intelligence for Oregon hospitality.

OregonRLA.org/BoiledDown OregonRLA.ORG 43

Create a Culture of Food Safety.

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

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

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

Register Online at OregonRLA.org/ServSafe

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

OregonRLA.org/ServSafe 44

Oregon Restaurant & Lodging Association | AUTUMN 2021

NEWS BRIEFS Happenings From Around the Industry

ORLA, Plaintiffs Prevail in Suit Protecting TLT

The importance of appropriately spending local tourism tax revenue was affirmed on August 11 by the State of Oregon Court of Appeals after a case brought forth by Bend lodging operators and the Oregon Restaurant & Lodging Association (ORLA) against the City of Bend. The court reasoned that a local ordinance passed in the City of Bend violated ORS 320.350 by decreasing the percentage of total local TLT revenues expended to fund tourism promotion from 35.4 percent to 31.2 percent. This legal decision makes a clear statement that strong protections remain in place for how local lodging tax dollars can be spent across Oregon.

ORLA Board Chair Recognized for National Philanthropy Award

During the 2021 AAHOA Convention & Trade Show in August, Masudur Khan (Seaside Lodgings and former ORLA Board Chair), was recognized for achievement and excellence in the hospitality industry. The Philanthropy Outreach Award is given to an individual deeply involved with helping humanity through philanthropic and charitable activities, domestically or overseas.

We applaud Masudur and his amazing team for their efforts and for inspiring other hoteliers to support local and international charity programs by engaging staff, guests and community members. Photo by Kallol Photography.

Simple Steps to Help ‘Kids LiveWell’

The National Restaurant Association launched the Kids LiveWell (KLW) program to help parents and children select better menu options when dining out. Restaurants that participate in this free, voluntary program commit to offering healthful meal items for children. Participants not only benefit from publicity efforts about Kids LiveWell but also join a community of operators demonstrating their commitment to healthier children. This program relaunched with focused efforts to support the needs of restaurant members as well as to better align with the current nutrition science. Get started by emailing KidsLiveWell@restaurant.org your commitment to joining KLW and visit Restaurant.org/kidslivewell.

JOIN ORLA AND THE NATIONAL RESTAURANT ASSOCIATION TO GET BETTER-FOR-YOU KIDS MEALS ON YOUR MENUS! VISIT RESTAURANT.ORG/ KIDSLIVEWELL TO GET INVOLVED

Fighting Hunger and Reducing Food Waste

Urban Gleaners is celebrating its 15th anniversary this year as Portland’s volunteer-powered organization feeding thousands of families every week by rescuing fresh, unsold food. The last year and half has seen many ups and downs, with constant pivots and struggles for every business involved in feeding people including restaurants, grocery stores, corporate food services, caterers, distribution facilities and more. Through it all, Urban Gleaners has continued to work hard to pick up excess food that would otherwise go to waste and redistribute it to our neighbors in need. That said, they have only been receiving about 60 percent of the food donations as compared to a typical year and they need more donations. If your organization is interested in partnering, visit UrbanGleaners.org.

KLW Ad.indd 1

9/1/21 2:54 PM

OregonRLA.ORG 45

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

M

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

Get inspired by these peer profiles where members share their thoughts on beveage impact for 2021 and hospitality predictions for 2022. For a little seasonal fun we also wanted to know favorite fall drinks and camping vs. hotels for fall Oregon getaways.

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

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

What beverage trend has had a greater impact in 2021?

What do you see in your crystal ball for hospitality businesses this next year?

SHAYNA MARIE CHRISTENSEN Lithia Springs Resort, Ashland

Title: Resort Manager Joined the Company: 2015 Member Since: 2010 Favorite Fall beverage: Spiced apple cider Camp or Hotel: Hotels!

What do you see in your crystal ball for hospitality businesses this next year?

What’s tragic is the amount of small businesses that will not survive. The ones that do will be stronger for it, by the adaptive skills they have had to acquire. And the excitement we can all look forward to are new start ups to visit. Going forward it will be a great time to venture into this industry and reach for a dream. We are all in this together.

46

NATALIE SHEILD Togather Restaurant Consulting, Eugene

Title: Director of Operations Joined the Company: 2021 Member Since: 2016 Favorite Fall beverage: Bourbon Furnace Camp or Hotel: Hotel What beverage trend has had a greater impact in 2021? What do you forsee for hospitality in 2022?

The movement to no-proof spirits and cocktails has been one of my favorite beverage trends in years. Craft beverages for all!

I see two things: (1) a lot of hard work and (2) a massive amount of payoff for those who stick it out and adapt. I think this is going to be true for every hospitality position, from bussers to owner.

Oregon Restaurant & Lodging Association | AUTUMN 2021

ANDREW CLARKE Kenton Hotel, Portland

Title: Owner Open Since: 2020 Member Since: 2021 Favorite Fall beverage: Willamette Valley Pinots Camp or Hotel: Hotel What beverage trend has had a greater impact in 2021? What do you forsee for hospitality in 2022?

CBD, Individual cans of wine and takeout beverages.

More technology adoption by the members of the ORLA. Travel will continue to pick up due to easing of the pandemic related mandates as more people get shots. Hotels will play a more intimate role with the community they are located in.

JIM HALL Independent Restaurant Concepts, OR

KRISTINA ALVAREZ Hummingbird Estate, Central Point

DAN LENZEN Dixie Tavern, Portland

I expect we will see some adaptation around “To-go” cocktails now that the State Legislature has made their use perpetual.

I see a lot of local and regional business. People want to travel. I think we will see locals acting like tourists and going to the places and events (hopefully) that they sometimes get too busy to see in their own backyard.

So far in 2021 mid-tier liquors are selling like wells did in the past.

Title: CEO Open Since: 2006 Member Since: 2011 Favorite Fall beverage: Hot Tea Camp or Hotel: Hotel What beverage trend has had a greater impact in 2021?

Title: General Manager/BnB Cook Joined the Company: 2019 Member Since: 2021 Favorite Fall beverage: So. Oregon Malbec Camp or Hotel: Hotels all the way What do you forsee for hospitality in 2022?

Title: Co-owner Open Since: 1986, Dixie 2004 Member Since: 1991 Favorite Fall beverage: Zero Chill from Deadstock Coffee in Old Town Portland year-round Camp or Hotel: Hotel What beverage trend has had a greater impact in 2021?

O REG O N RES TA U RA N T & LO DGIN G A S S O CI AT I O N

Serving Oregon Hospitality!

ADRIA STOLIAR DoorDash, Washington D.C./San Francisco

Title: Sr. Manager, Public Engagement-West Joined the Company: 2021 Member Since: 2018 Favorite Fall beverage: Homemade cider Camp or Hotel: Camping/challenging hike What do you forsee for hospitality in 2022?

Running a hospitality business has never been easy, but they will come back stronger than ever.

At DoorDash we have focused our programs to support small businesses and help them stay open– an unfortunate reality many still struggle with.

YOUR NAME HERE

Tell your peers about yourself! Would you like to be profiled in the next issue of Oregon Restaurant & Lodging Association magazine?

Reach out to Lori Little at LLittle@OregonRLA.org Not yet a member? By banding together we make Oregon's hospitality industry stronger.

Visit OregonRLA.org/membership to see the many benefits of membership and join today!

Together we make our industry stronger!

Learn more at

O R EG O N R L A . O R G OregonRLA.ORG 47

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 entire 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 CONTACTS:

STEVEN SCARDINA Regional Representative 503.718.1495 SScardina@OregonRLA.org TERRY HOPKINS Regional Representative 541.441.2219 THopkins@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 TOM PERRICK Government Affairs Coordinator 971.224.1512 TPerrick@OregonRLA.org GLENDA HAMSTREET Executive Coordinator Government Affairs 971.224.1509 GHamstreet@OregonRLA.org OREGON RESTAURANT & LODGING ASSOCIATION MAIN OFFICE: ​​

503.682.4422 • info@OregonRLA.org

WORKERS’ COMP INSURANCE ORLA’s group program with SAIF affords members an additional 21% premium discount if they meet the eligibility requirements.

CREDIT CARD PROCESSING ORLA Members get a discounted flat swiped rate of 2.3% + .05 a transaction, plus additional fees waived and tools to run your business more efficiently.

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

HEALTHCARE SOLUTIONS Standard healthcare coverage. ORLA Health Solutions also includes telemedicine, at-home testing, health savings accounts, free prescription discount cards and mental health resources.

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.

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

Create customized buying list to fit your needs.

PAYROLL, TIME & ATTENDANCE, SCHEDULING, AND HRMS Receive 45% off Payroll Module and 30% 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.

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

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

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

human sex trafficking is the buying or selling of another hum

HOSPITALITY an exchange ofHUB anything of value for the sex act. Sex trafficking is t Find additional member-to-member exclusive cost-saving offers United States and around the world. The most common place to bu and benefits aimed at improving your bottom line online at OregonRLA.org/hospitality-hub.

48

Oregon Restaurant & Lodging Association | AUTUMN 2021

INDICATORS OF SEX TRA

NEW MEMBERS ORLA Would Like To Welcome The Following New Members From May 2021 - July 2021

• A Ranch Motel Oregon, LLC, Oakland

• Grand Ave Food Co., Portland

• Portland Roasting Café, LLC, Portland

• Advanced Economic Solutions Inc., Salem

• Hagan Hamilton Insurance Solutions,

• The Pour House Grill, Bend

• Allied Partners, Bend • Angel's Share Barrel, Turner • Aspire Food Safety Solutions, Tacoma, WA • Azure Standard, Dufur • Cafe Nell, Portland

McMinnville • The Hive Catering Co. / The Hive Social, Oregon City • Home2 Suites by Hilton Portland Airport, Portland

• Ridgewalker Brewing Company, Forest Grove • Ryan Hoffstot Insurance Agency Inc., Creswell • Sea Gypsy Rentals LLC, Lincoln City • Sorella, Newport • Sunshine Pizza, St. Helens

• Campana, Portland

• Hummingbird Estates, Central Point

• Tasty Thai Kitchen, Eugene

• Climate City Brewing, Grants Pass

• Ken's Artisan Bakery, Portland

• Think LLP, Newport Beach, CA

• Cookie Connection, Medford

• Kenton Hotel, Portland

• Thrilling Foods, Inc., Portland

• Crabby's Bar & Grill, Winchester Bay

• The Lease Coach, Los Angeles, CA

• Travelodge - Pioneer Villa Truck Stop, Halsey

• Dairy Queen, Oregon City, Oregon City

• The Leo Company, LLC, Aurora

• Tru by Hilton Eugene Springfield, Eugene

• Dairy Queen, Sisters

• Let Us Nudge, Columbus, NJ

• Tru by Hilton Portland Airport, Portland

• Eastside Delicatessen, Portland

• Littler Mendelson PC, Portland

• The Vine Restaurant, Grants Pass

• Fairfield Inn, Eugene

• Main Street Pizza Company, Banks

• Wild Goose Meadows RV, Lakeview

• Geppetto's Italian Restaurant, Salem

• Oswego Grill, Lake Oswego

• Yumberry Bowl, Grants Pass

• Get Beyond, Louisville, KY

• Piazza Italia, Portland

OregonRLA.ORG 49

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

SUNDAY

MONDAY

WEDNESDAY

THURSDAY

3

OCTOBER 2021

TUESDAY

FRIDAY

1

SATURDAY

2

4 5 6 7 8 9

10 11 12 13 14 15 16 17 18 19 20 21

22 23

Manager Crash Course - HR Annie

24 25 26 27 28 29 30 Halloween

Election Day 31 1 2 3 4 5 6

Restaurant Legal Summit - Restaurant Law Center

NOVEMBER 2021

Veterans Day 7 8 9 10 11 12 13

ORLA Chair’s Getaway

14 15 16 17 18 19 20 Thanksgiving 21 22 23 24 25 26

Hanukkah Begins At Sunset

28 29 30 1 2 3 4 5

DECEMBER 2021

27

6 7 8 9 10 11

12 13 14 15 16 17 18 Christmas Christmas 19 20 21 22 23 24 25 Day Eve

Kwanzaa

50

New Year’s 26 27 28 29 30 31 Eve

Oregon Restaurant & Lodging Association | AUTUMN 2021

Elephants Deli New Point of Sale System Reduces Food Waste

Since 1979, Elephants Deli has demonstrated a commitment to sustainability, by supporting local farmers, composting and using sustainable transportation. Now they’re tackling food waste.

When Elephants started using a new point

The new point of sale system has already

to better understand—and reduce—the

almost 10 percent.

of sale system, they saw an opportunity amount of food that went unsold.

Their InfoGenesis Point of Sale system

tracks which foods are selling, and which

are donated or end up in the compost. This allows Elephants to take proactive steps to

adjust the types and quantities of food they serve to reduce loss.

Staff learned how to use the new system after just a 20-minute training, making it a win in terms of replicable and time

efficient adjustment to business practices.

Store managers now track items based on popularity and modify food orders based on location, season, and day of the week.

Information on what’s not selling well also

helped Elephants reduce food waste by

The use of point of sale technology to track

and manage food waste is naturally aligned with Elephants’ legacy of sustainable practices.

The company, which employs 450 people, donated or composted 23,685 pounds

of food between August and December

2017. Two years later, they show no signs of slowing down, as they donate or compost more than 1,000 pounds each week.

Elephants continues to look for new ways to reduce food waste through data-informed ordering, creative thinking, and a drive towards excellence and sustainability.

informs quarterly menu planning meetings, where chefs and managers consider food

waste as they think about new items to add and old favorites to bring back.

Learn how you can prevent food waste

FoodWasteStopsWithMe.org

Food Waste Stops with Me is a collaboration between Metro, the Oregon Restaurant & Lodging Association, the Oregon Department of Environmental Quality, as well as city and county governments to help food service businesses reduce food waste.

OregonRLA.ORG 51

Customized coverage as unique as your business.

There’s no business quite like yours.

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

We bring you 30+ years of partnership with the ORLA and an exclusive Property, Auto, and Liability Safety Group Dividend Program for qualifying ORLA members.* When you work with us, you’re working with the #1 preferred business insurer.**

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

* Dividend evaluation occurs annually; dividends are not guaranteed. ** Based on 2019 survey of business insurance buyers on preference of national carriers sold via independent agents. ©2020 Liberty Mutual Insurance. Insurance underwritten by Liberty Mutual Insurance Co., Boston, MA, or its affiliates or subsidiaries.

52

Oregon Restaurant & Lodging Association | AUTUMN 2021