Restaurant & Lodging - Spring 2022

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SPR ING 2022

Tips, Trends and Tech to Get More Money in Your Pocket INVEST IN YOUR FUTURE WORKFORCE Responding to a Data Breach EMPLOYEE RETENTION TAX CREDIT

Andrew Clarke, Founder & Principal of Hugh Development at The Kenton, Portland 1

Ask your agent for an ORLA Group quote.

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

Oregon Restaurant & Lodging Association | SPRING 3



Member Tiers Promote your business to the restaurant and lodging industry with membership options to fit your budget and goals.


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Oregon Restaurant & Lodging Association | SPRING 2022

Your business thrives on the success of our members. We invite you to invest in your customers’ success by becoming an ORLA Allied member or transitioning your existing membership into the new tier of your choice. It’s not just membership, it’s a marketing and sales program! Tap into the statewide hospitality community with the allied membership that is right for your organization.



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


The Kenton


SPRING 2022 Tips, Trends and Tech to Get More Money In Your Pocket LORI LITTLE / EDITOR HEIDI JANKE / DESIGN


To become a member of the Oregon Restaurant & Lodging Association, please contact us at or 503.682.4422.


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

COVER STORY 28 Hospitality Trends & Technology Companies Deliver on Consumers’ Evolving Expectations

SOLUTIONS 37 Consulting Corner: Deus ex Machina Creating Solutions for New Problems

LEADERSHIP 7 From the CEO The Final Countdown?


Managing Risk: Are You Prepared? Responding to a Data Breach

ADVOCACY 10 Advocacy Update Outcomes from the 2022 Short Session and Local Advocacy Around the State


It’s Your Business: Build Workforce Friendships Through Training, Recognition, and Team Activities


Engaging in Advocacy Industry Members Help Steer Policy Direction on ORLA Government Affairs Committee


Threat Defense Protecting Your Business in the Age of Ransomware


Employee Retention Tax Credit The Benefit That Keeps On Giving … For Up To Three Years!


Eyes On Crime Get Trained And Join The Fight Against Sex Trafficking


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


John Barofsky, Chair, Beppe & Gianni’s Trattoria Harish Patel, Vice Chair, Hampton Inn Shannon McMenamin, Treasurer, McMenamins Patrick Nofield, Secretary, Escape Lodging Masudur Khan, Immediate Past Chair, Khan Properties Group Jolee Bancroft, Mo's Restaurants Richard Boyles, Mereté Hotel Management Joe Buck, Babica Hen Cafe, Gubanc’s, Lola’s Cafe Don Crowe, Bandon Dunes Golf Resort Daryn White Cyrus, Provenance Hotels ​Emma Dye, Crisp Jim Hall, Independent Restaurant Concepts (IRC) Kurt Huffman, ChefStable ​Eli Katkin, Brickroom​ Tom O’Shea, Sunriver Resort Dhruti Patel, Ex Officio Board Member, ALKO Hotels Komal (Tina) Patel, ALKO Hotels Katie Poppe, Blue Star Donuts ​Dani Rosendahl, The Pit Stop Sports Bar & BBQ Grill Rick George Schweitzer, The Benson Rick Takach, Vesta Hospitality Jake Vanderveen, McDonald Wholesale Co. Randy Xavier, US Foods

AGENCY 19 Connecting with Customers Online New and Enhanced Technology Improves OLCC’s Service OREGON HOSPITALITY FOUNDATION 22 Invest in Your Future Workforce Sharing Career Stories is Crucial to Building Connections CHAMPIONS 24 Industry Champions The Essential Role Of Industry Mentors For High School Culinary Classrooms

IN EVERY ISSUE 44 Lodging Performance Report Hotel Benchmark Data 45

News Briefs Industry Happenings


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


Cost-Saving Programs Member-Exclusive Benefits


New Members Welcome!


Looking Ahead ORLA Three-Month Calendar 5


Oregon Restaurant & Lodging Association | SPRING 2022

FROM THE CEO The Final Countdown?


e have come so far in two insane years of disruptions and my hope is you are reading this editorial as one of our operators still on the field because you have found a path forward. Our media engagements and presentations to groups around the state have been focused on the challenges you face simply by choosing the hospitality industry as your field of choice. We talk often about how fuller dining rooms do not necessarily translate into business recovery (debt loads are real out there) or how the industry really needs three things (stable workforce, reliable consumer demand, and timely food deliveries) to achieve success and at times we haven’t had even one of these three ingredients. The professional staff at ORLA and our Board of Directors and many volunteer leaders are committed to seeing this challenge through. We’ve been out in rough seas, and it’s been treacherous. There’s still a storm but there is growing optimism we may see some clearing sky ahead. As we emerge from another daunting Winter, we anticipate some of our operators may be dealing with ongoing cash flow constraints. Winters are hard on their own but pile on two years of a pandemic and you have a recipe for potential collapse right before things could start looking better this Spring and Summer. The last thing we want to see is unnecessary business closures right before the sun comes out – what if one more lifeline could have kept your business alive? So, we launched a new partnership that has already helped some stay afloat. If you need one more bridge to get to better days ahead then ORLA’s new COVID Cash Lifeline ERC Support Center might be exactly what the doctor ordered. Your state association has officially partnered with Adesso Capital to provide complimentary consulting appointments to make sure we don’t leave any hospitality businesses behind on securing all Employee Retention Credit (ERC) revenue you are most likely entitled to. You may have had conversations with your accountant or CPA and have confidence you have gotten everything you can in the way of tax credits. We often hear our business contacts say, “I’ve already received my Payroll Protection Program funds and I can’t double dip” or some iteration of this statement.

The fact is Employee Retention Credits existed for seven financial quarters of your payroll – all four quarters of 2020 and the first three quarters of 2021 ending September 30, 2021. We also hear from contacts that they think it’s too late to go back and change quarterly payroll tax forms to maximize their tax credits. The fact is you have three full years from each quarterly payroll submittal timeframe to amend your forms. There is plenty of time to make sure every operator gets this right. We encourage all hospitality businesses still alive and pushing for survival to double check and make sure you have maximized what very well may be once in a lifetime tax credits back from the federal government. Take these steps and then rest a little easier: 1. Visit ORLA’s ERC Support Center at: 2. Engage in your free virtual consultation with Adesso Capital – these are no obligation appointments for both ORLA members and non-members. 3. If you have extra money coming your way voluntarily work with Adesso and they’ll handle all the paperwork for you or set up other arrangements on your own to get the paperwork into the IRS. 4. If you need a cash lifeline while you wait for the IRS to get you your money back, Adesso can set you up with the cash you need now to survive. That goes for customers Adesso helps with amended quarterly payroll tax form paperwork and for those who submit their paperwork on their own. If you need a cash flow bridge until you get the IRS cash back you are entitled to, then Adesso can help. Make no mistake – your ERC money can be 6-figure revenue and is very real. If you’re not a member of ORLA this is an opportunity to see firsthand the value your state association can bring to your business. We encourage you to reach out to Adesso through the webpage form above and power through what could be our final major pandemic hurdle. Don’t give up now when you’re so close to basking in the sun. Your friends at ORLA are here to help you get there.  JASON BRANDT, PRESIDENT & CEO, ORLA 7

P R E S E N T E D B Y:

Secure Your Table!

Strengthen advocacy for Oregon's hospitality industry at the One Big Night ORLAPAC dinner and auction.







Portland Trail Blazers

McCormick Distilling Co.

Register Online at

Oregon Restaurant & Lodging Association | SPRING 2022

S I L E N T A U C T I O N • L I V E A U C T I O N • R A F F L E • S P I N & W I N • D I N N E R • L I B AT I O N S

Tuesday June 07, 2022 DoubleTree by Hilton, Portland

We are excited to get together in person for a fun night out! Join industry leaders at One Big Night and support ORLA’s Political Action Committee and the election of pro-industry candidates. Participate by donating an auction item, purchasing a table or individual ticket to attend, becoming a sponsor, or giving online.

DONATE AN AUCTION ITEM Contact Lauri at 503.682.4422 or


Online at or contact Glenda at 503.682.4422 or


Contact Marla at 503.682.4422 or

Register Online at 9

ADVOCACY UPDATE Outcomes from the 2022 Short Session and Local Advocacy Around the State


elow are some highlights from the 2022 Oregon Legislative Session. A more comprehensive list of bills ORLA tracked can be found on our website at LEGISLATIVE REVIEW SB 1514 – Pay Equity Originally a placeholder bill, ORLA monitored this bill as it became a vehicle to extend the ability of employers to offer hiring and retention bonuses. Because of the pandemic and government shutdowns of Oregon restaurants, many operators found themselves needing to offer hiring and retention bonuses to staff or prospective staff. The extension allows for businesses to continue to offer these bonuses without running afoul of Oregon’s Pay Equity Law until September 28, 2022, or 180 days beyond the expiration of the Governor’s Emergency Declaration which occurs April 1, 2022.


Oregon Restaurant & Lodging Association | SPRING 2022

HB 4015 – Entrepreneurial Loans ORLA supported this bill to help expand eligibility for state entrepreneurial loans and raise the per-loan limit from $500,000 to $1 million. This bill passed and was signed by the Governor on March 2, 2022, becoming effective immediately. HB 4101 – Smoking Bill ORLA initially opposed this bill which would have increased the distance from businesses at which someone could smoke from 10 to 25 feet. After an amendment in the House excluding OLCC-licensed businesses was passed, ORLA was neutral on the bill, but it died in the Senate. HB 4152 – Franchise Bill This was essentially the same bill that was introduced last session. ORLA opposed this bill which, among other provisions, would have allowed franchisees to use the brand name but nothing else related to the brand identity, quality, or reputation. Although the bill died in committee, we expect the bill to return in the future and there is the possibility an interim legislative session committee or workgroup might review this issue.

HB 4153 – Creative Opportunity Fund This bill established an “Opportunity Fund” equal to a dedicated two percent portion of the overall Oregon Production Investment Fund (OPIF) each year that could then be used for workforce development, employment training and mentorship, project and filmmaker grants, content and creator development, small business and regional production development, amongst other things. ORLA supported the bill for the economic and tourism opportunities available when these investments occur. The bill passed the House and Senate and as of this writing, was waiting for the Governor’s signature.

grocery store local waste hauler, and an environmental organization to express concerns about implementation when products are not available to comply with the ordinance. After discussing the issue of product availability, the challenges of locating vendors, and ongoing supply chain and transportation issues, the workgroup unanimously decided to recommend to the Newport City Council to delay implementation until January 2023. Newport City Council voted to delay implementation of the ordinance until January 2023, giving operators time to find vendors to comply with the ordinance.  GREG ASTLEY, ORLA

LOCAL ISSUES Newport Single-Use Plastic and Polystyrene Foam Ban Passed in December 2021 and originally scheduled to be implemented in March 2022, ORLA met with the City of Newport and members of a workgroup comprised of a restaurant operator,

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• Oregon’s Political Tax Credit is not a refundable credit. So, if your taxes are already zero, you won’t get your $50 back. • Donating is quick and easy at Due to a recent change in Oregon law, individuals with adjusted gross income over $100,000 or joint filers with combined income exceeding $200,000 no longer qualify for the Oregon Political Tax Credit. Seek help or advice from a licensed professional for more information. 1

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ENGAGING IN ADVOCACY Industry Members Help Steer Policy Direction on ORLA Government Affairs Committee


he Oregon Restaurant & Lodging Association (ORLA) works hard to ensure the restaurant and lodging industry is well represented across all levels of government. As owners and operators, you know firsthand how the bills and laws our elected officials consider, or pass can have a huge impact on your business. This is why it is imperative for you to get engaged in advocacy work alongside your association. While ORLA helps educate members on the issues, we also provide members with opportunities to engage on different levels to ensure our advocacy efforts align with the industry’s need for representation. One of the most direct ways to get involved is participating in ORLA’s Government Affairs Committee which meets regularly (virtually) to discuss issues of importance to the hospitality industry in Oregon. The committee is led by two industry-member co-chairs and ORLA’s government affairs department staff. We asked our co-chairs, Treva Gambs and Nick Pearson, to share a little about their involvement and the importance of being engaged in advocacy work for the industry. Treva is the owner of Gamberetti's restaurants in Salem and Albany, and also G3 Pizzas & Burgers in Aumsville. Nick serves as General Manager at The Jupiter hotel in Portland. Why is it important for industry members to get engaged in issues impacting their business? Gambs: I feel it is very important to know and understand what our policymakers are trying to pass and why. Our policymakers do not always understand our business, how we operate, or the impact (these bills) will have on our business. This is where testimony can help enlighten and inform them of the cause and effect they may not be aware of. When a bill is passed–whether I was for it or against–I

know that our narrative may have helped or lessen the impact. Being engaged also gives us a chance to react and make the changes necessary to succeed. It has been a part of why I'm successful. I know what is coming down the pike and how to set up my companies to respond and be able to make decisions that will put me ahead of the issue. Pearson: The statewide and local issues that ORLA engages in impact our bottom line and how we run nearly every aspect of our business. But beyond that, being engaged in these issues has made me a better operator and able to make proactive decisions about upcoming legislative changes instead of always just reacting. How have you engaged in advocacy efforts in the past? Gambs: I am very fortunate that I live in Salem near our capitol. This has given me the opportunity to testify, have round tables, and deep conversations with many of our policymakers. I have met with the Governor several times in small ORLA groups. We discussed minimum wage and tip credits. Bills were passed and while I may not have liked the outcome, I know that I was heard. I have both sides of the House that dine in my restaurant, and they know and share in my struggles. I have become friends with many of them. I have phone numbers and can personally call and share my concerns. I also know that they will seek me out and ask my opinion. Pearson: My engagement before getting involved with ORLA was minimal. In late 2019 I was able to engage directly with Representative Rob Nosse of Portland on the CAT tax legislation. While the legislation had already passed, we had a good discussion about how the collection of the tax money was supposed to begin six months before the rulemaking was finalized. While nothing actionable came of that conversation, Rob was engaged and

genuinely appreciative of my feedback. Over the past two years, Rob has been quick to listen to my feedback on other issues and has reached out to me several times for my input on other pieces of legislation. It showed me elected officials really do want our engagement!

What is one issue or solution you hope to affect change in this coming year as co-chair for the Government Affairs Committee? Gambs: As I joined late (in the session), my hope is to wrap myself around what our policymakers feel is important on the agenda. I anticipate this session to be fairly tame as the elections are this year. Next year will be a new set of policymakers, which can be good, bad, or different. I want to be ready for what will come and what it will look like–who is helping small businesses, who has a strong agenda, and why? Thankfully, the larger concerns I had (this session) did not make it out of committee. Pearson: Honesty, more than any one legislative issue, I'd just like to see more hospitality industry leaders get involved with ORLA. We have the ability to really impact our industry, so finding ways that make participating in the committee easier and more engaging is where I hope to make a difference. Interested in getting involved with the Government Affairs Committee? Contact Greg Astley, Director of Government Affairs at  ORLA 13

Together We Make Our Industry Stronger! GOVERNMENT ADVOCACY




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 | SPRING 2022

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 to get started.


Serving Oregon Hospitality! 15

EMPLOYEE RETENTION TAX CREDIT The Benefit That Keeps On Giving … For Up To Three Years!


ince its rollout last year, ORLA has consistently reported on the potential benefits of the Employee Retention Tax Credit (ERTC). The benefit is still available but time, and patience, is critical. Application for ERTC is open to any qualified employer who has filed a 941 tax form from March 12, 2020 (when the program started) through September 30, 2021 (when the program ended). This credit helps any qualified employer– not just restaurants and lodging operators– put their hard-earned money back into operations. Just ask John Barofsky, current ORLA Chair and co-owner of Beppe & Gianni’s Trattoria in Eugene. “Being a small independent operator, the ERTC was an unexpected but welcome boost to my operation’s ability to stay open and maintain staff through the pandemic. Although at first the process of the credit seemed daunting, the time I spent was well worth the return. The ability to defray payroll costs and tax payments had a great impact on my cash flow and bottom line.” Another ORLA member who benefitted from ERTC is Drew Roslund with the Overleaf Lodge & Spa and The Fireside Motel, both in Yachats, Oregon. “The ERTC was comparable in size and scope to the Paycheck Protection Program for many organizations. It was tough waiting seven to eight months for refunds but just knowing that we qualified gave us enough confidence to keep team members employed and increase wages, especially during the busy summer season on the Oregon coast. Roughly the equivalent of a month’s worth of gross revenue, we were able to lock in some


Oregon Restaurant & Lodging Association | SPRING 2022

necessary incentive pay for key staff and even tackle a few deferred maintenance projects.” To review, the original ERTC program was enacted by the CARES Act in 2020 and allows a tax credit of up to 50 percent of each employee’s share of social security qualified wages, per year. With the Consolidated Appropriations Act of 2021, the ERTC program was expanded to allow a tax credit of up to 70 percent of each employee’s share of social security qualified wages, per quarter. The 2021 Act added a 500-employee maximum1 for employers who could access the ERTC program. As of this writing, the final change in the ERTC storyline came with the passage of the Infrastructure Investment and Jobs Act in 2021, which terminated the ERTC on 9/30/21, instead of terminating on 12/31/21.

Employee Retention Tax Credit (ERTC)

Credit Calculation:

Wages/Heath Care Cap: Max Credit per Employee: Time Period:



50% of up to $10,000 of wages per employee per year

70% of up to $10,000 of wages per employee per quarter





3/21/20 – 12/31/20

1/1/21 – 9/30/21

That last change effectively repealed an employer’s tax credit for Q42021, but ORLA members are strongly encouraged to research and apply for all ERTC benefits that are due to you. Even though the program ended one quarter earlier than originally planned, ERTC is available to qualified employers and wages for a portion of seven quarters - March 12, 2020, through September 30, 2021.

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Employers that did not claim the ERTC on their original Form 941 may retroactively claim the credit by filing Form 941-X. It is important to note that employers have three years from the date the original return was filed, or two years from the date the taxes were paid, to file Form 941-X and claim the full credit. Two areas of caution for operators: First, with the high volume of ERTC applications pouring in across all industries, it is not uncommon to wait nine months or more for refunds to be processed and received. Second, for those operators who applied for and received a tax credit for Q4-2021, the repeal of ERTC for that particular quarter triggers a negative situation where employers that already claimed an advance payment of the credit for wages paid after September 30, 2021 and received a refund on those wages must repay that refund. Employers that held back payroll tax deposits for Q4-2021 in anticipation of the ERTC for that period must deposit those amounts retained on or before the relevant due date for wages paid on December 31, 2021 (regardless of whether the employer actually pays wages on that date). 3 Note, this article serves as a general guideline and should not be construed as tax advice. Owners/operators should always seek their own tax counsel to take full advantage of accounting treatments, including ERTC, that minimizes tax liability and maximizes tax credits and refunds. If you are looking for assistance with this process, consider reaching out to Adesso, a new ORLA partner helping industry members navigate the complex and timeconsuming ERTC filing process. Visit for more information. ORLA hopes you are able to join many other operators who have found profitable results from the Employee Retention Tax Credit program. Good luck and many happy returns.  TOM PERRICK, ADVOCATE FOR THE HOSPITALITY INDUSTRY

1 How To Claim The Employee Retention Credit For The First Half Of 2021, Journal of Accountancy, April 5, 2021 2 Tri-Merit, LLC 2021

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3 BDO U.S., For Employers Who Took ERTC for Fourth Quarter 2021 Wages, December 2021). 17

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Oregon Restaurant & Lodging Association | SPRING 2022

CONNECTING WITH CUSTOMERS ONLINE New and Enhanced Technology Improves OLCC’s Service


he hospitality industry isn’t just about enjoying food and drink, it’s about the human interaction that comes when friends, families and strangers come together. Whether it’s sharing a plate of nachos, catching up with an old friend over a cup of tea or dining out while someone else cooks; that revitalizing break provides irreplaceable time for families and friends to share stories and make memories. It can be said that the hospitality is “the stage” where loved ones can unwind together and truly connect. In order to set that stage, hospitality operators put in substantial effort to ensure that supply chain partners deliver the ingredients needed for the menu, staff is scheduled to support a pleasant dining experience, and that all the marketing is in place to attract and inform customers. Understanding customer demographics and how best to reach and communicate with them is a task that requires constant attention, including the possibility of a direct social media interaction with an unsatisfied customer. We live in a digital environment where reviews and comments can be posted even before a diner finishes their meal or a restaurateur completes the dining transaction. Crowd-sourced social media is a constantly evolving environment where platforms come and go with consumers following the latest trend. Regardless, it’s still important to stay on top of those market developments. Technology and shifting consumer trends that impact the hospitality industry also impact the Oregon Liquor and Cannabis Commission (OLCC) and how our agency connects with businesses. The OLCC is undertaking several initiatives to utilize digital platforms, streamline our processes and improve interactions with licensees and the public. Online Licensing The 2016 launch of the voter-approved adult-use marijuana program gave the OLCC a chance to implement the use of an online licensing system. As with any “version 1.0,” this initial effort has provided invaluable insight to help the agency improve the next generation of

the licensing system and prepare us to get through the lengthy vetting process required by state IT authorities. Version 2.0 of the online licensing is being designed to provide licensees with a platform to: pay fees, manage business information and connect directly with OLCC personnel to get questions answered. Oregon Privilege Tax Online In Oregon, brewers, beer and wine distributors, importers and wineries pay a tax based on how much alcohol they produce or import into Oregon. OLCC staff have been working with industry partners to get rid of the existing paper-based production-importation reporting method and bring the process online. The phase-in of the new system has been a gradual process that started with breweries and brew pub licensees during the summer of 2021. As the OLCC integrates other license types into the new reporting system, the agency is working directly with those businesses to ensure the system fits their specific needs. Live Streaming Monthly Commission Meetings The COVID-19 pandemic changed the way in which we do so many things. It drove many of us to create workspaces in our basements, spare rooms or onto kitchen tables. The OLCC was immediately thrust into finding solutions to help our licensees do business differently. For the agency, that also meant adjusting the way we engage with large stakeholder groups and public audiences in an online forum. The agency’s approach was reflected by pivoting to hold virtual public meetings, hearings and commission meetings. For the last two years, we’ve relied on those audio-streaming meetings, including the monthly Commission meeting, and posting audio recordings of those meetings on the OLCC YouTube channel. In February of this year, the Commission started using Microsoft Teams to live stream meetings, which will enhance the ability of both the industry and public to participate, even if remotely. 19



ORLA OPEN • MONDAY, JULY 25, 2022 7:45 AM Scramble • 11:00 Awards Luncheon • Langdon Farms Golf Club, Aurora Participation in this tournament benefits Oregon hospitality and is vital to the strength of our political action committee and the growth of our industry. All proceeds from the event directly support ORLAPAC’s mission to advocate for favorable business legislation.









Marla McColly,

Lauri Byerly,


Oregon Restaurant & Lodging Association | SPRING 2022


Putting Our Best Face Forward At the outset of COVID, the OLCC transitioned to a new website format without much time for the agency or the public to provide feedback. During the pandemic response, the agency served up lots of information on changes like allowing enhanced delivery options of curbside service and cocktails to go. These changes just added to the bulging amount of content on the OLCC website. Now we’re working to make the website easier to navigate, information easier to find, and your business transactions easier to conduct. We’re working to better tie together the flow of information

through four main program areas: Alcohol, Bottle Bill (Beverage Container Redemption), Cannabis and Compliance. This way we can more specifically guide our customers to the forms, guidance documents or the OLCC point-of-contacts they need to get the answers that will help their businesses succeed. The Commission looks forward to these improvements which will enhance our ability to serve the industry that serves so many Oregonians!  OREGON LIQUOR AND CANNABIS COMMISSION 21

INVEST IN YOUR FUTURE WORKFORCE Sharing Career Stories is Crucial to Building Connections


read with great interest the articles from ORLA CEO, Jason Brandt and from Heather Desartis of Northwest Oregon Works (NOW) in the Winter edition of the Oregon Restaurant & Lodging Association (ORLA) Magazine touching on workforce development and the business advocacy advantages that being a targeted sector affords our industry in the six counties served by NOW. Then I immediately began to wonder… how can we build on this success?


As the current Chair of the Oregon Hospitality Foundation (OHF), I have been involved with the work that has re-invigorated the Foundation to tackle the workforce development issue head on. Under past leadership, the OHF has brought industry training resources directly to the Workforce Board’s approved list of Workforce Innovation and Opportunity Act (WIOA) funded trainings, with NOW and Heather’s help in no small part.

Oregon Restaurant & Lodging Association | SPRING 2022

It was this process that led to a unique partnership with the Oregon Coast Visitors Association (OCVA), OHF and NOW to offer local trainings to help supply the industry with more associates. Our next steps are to replicate that partnership model in other regions. If you are a DMO or an industry leader looking to help us, please let us know. Otherwise, stay tuned for more initiatives and communications on this project moving forward.

But we also now have an additional challenge to address in that the supply of potential associates is alarmingly low. My phone rings daily with people looking for managerial candidates—causing operators to curtail opening hours and forgoing revenue.

3. Expand High School Programs “Beyond Culinary”: advocate school

I hesitate to rely on mono-causal explanations for complex systems, so I think it is reasonable to assume that there are multiple variables at play here in this labor crisis: COVID, childcare, housing, etc. But, regardless of the cause, a solution at our fingertips is to start telling our career stories to the next generation of industry workforce, today’s youth!

4. Build Continuing Education Programs for Operators: expand our services to

Other industries have been promoting their careers to high schoolers for two decades, anticipating the current workforce demographic shift. Historically, our industry tends to wait until people “discover” us as a job option. Now, we need to attract them to our career pathway the way these other industries have been doing in recent years. If we want to change from passive hiring with “Help Wanted” signs on our doors to actively selecting the best associates from a broad pool of diversely talented candidates, we must engage and advocate to strengthen the voice of the Oregon Hospitality Industry and build stronger connections between the association’s leadership, ORLA members, and Oregon communities. The ORLA Board’s Strategic Plan nicely aligns with OHF’s priorities in this endeavor. This year, with the above context in mind, the Oregon Hospitality Foundation has prioritized the following Strategic Goals: 1. Anchor the Industry’s Impact Within State Agencies: leverage current workforce

development resources. 2. Tell Our Story to Invest in Future Workforce: promote career pathways with

citizens, educators, parents, and students.

districts to offer front-of-house management education like AHLEI’s Certified Hospitality and Tourism Management Professional (CHTMP).

support entrepreneurs, industry leaders and managers who may not have corporate resources and are needing best practices research and operational efficiency solutions across all management functions. These are big efforts, but frankly they are a continuation of a lot of strands of work that we began under the pressures of COVID responsiveness. As we emerge from COVID, we need to consolidate these efforts by using the ORLA Strategic Plan goals as our lens to focus limited resources for maximum effect. Over the years in my various roles in this great industry, from hotel doorman to bartender, server to concierge, sales to management, consultant to educator, I have realized my life’s goals and dreams. I want the next generation to have the same opportunities I had to create a successful career in this industry. We can compete with any other industry as a career option on any metric: compensation, benefits, work/life balance, leadership opportunities. Now, as a volunteer board chair, I see my industry colleagues struggle to find associates. As a college instructor and advisor, I am trying to help by reaching out to high school students to spread the word. The vast majority of them have never heard of or considered the industry as an option. Often, I am told that they think “hospitality” has to do with doctors and hospitals. But once I describe our industry, tell my story and explain the salaries and wages available, they become very interested and want to know more.

There are a lot of high school classrooms out there, full of your future leaders and associates, but in truth, we need more of us sharing our industry career stories, statewide, every year if we are going to overcome this labor market challenge that threatens your revenue and the State’s GDP. Just ask my fellow OHF Board Member, Paul Paz, who is out there as much or more than I am talking to youth groups about the industry opportunities out there for them. Paul, myself and the rest of the OHF Board and team are committed to managing this project of outreach and industry promotion. As we bring on new team members to help us, they may be reaching out to you to hear your ideas and solutions for building better industry advocacy within our communities of citizens, parents, educators, students, state agencies and politician’s offices. Which brings me to the end of this editorial where I introduce OHF’s newest team member, Courtney Smith. We are thrilled to have her expertise, experience and wisdom on board. In the true spirit of volunteerism, she even participated in our last Board Meeting, before she was officially hired, because of her passion for this industry and the challenges we face. We will be telling you more about Courtney’s background and ideas for achieving our Strategic Goals once she has had a chance to find her desk and the coffee machine. In the meantime, suffice it to say, she will be contributing a ton to our efforts moving ahead. Look for us to be in touch with future updates and chances to be involved in this important work. Or, if this has pushed some buttons and you want us to capture your ideas before they vanish, don’t hesitate to reach out.  ERIC AEBI, MBA, CHBA, CHEMEKETA COMMUNITY COLLEGE HOSPITALITY & TOURISM MANAGEMENT DEPARTMENT 23

INDUSTRY CHAMPIONS The Essential Role Of Industry Mentors For High School Culinary Classrooms


he Oregon Hospitality Foundation (OHF), in conjunction with the Oregon Restaurant & Lodging Association, supports a career technical education program called ProStart. This national curriculum is available to all schools in Oregon interested in growing their culinary and restaurant management programming for high school students. The Foundation is fortunate to work with many hospitality industry mentors integrated with this program. We talk with four of these mentors who share their remarkable stories about how they got involved with ProStart and continue to inspire our students to jump into the hospitality industry as students and following high school. Take a moment to read about their experiences, and if you’re interested, hear more about how to get involved with ProStart by contacting Courtney Smith, Oregon ProStart Liaison, at “One person can make a difference, and everyone should try.” - John F. Kennedy JOSH ARCHIBALD Executive Chef, Tillamook Creamery Mentor, Seaside High School OHF: What motivated you to get involved as a ProStart mentor? Archibald: I was drawn to the program for a few different reasons. I actually graduated from Seaside High School in 1999. I took a simple Home Economics class, but no further food education or hospitality courses were offered at the time. I went on to continue cooking and eventually attend culinary school, but if I had the opportunity to be exposed to a program like ProStart, it would have provided better guidance in my own career path. From an operations standpoint, we were wise enough to recognize the need for skilled restaurant labor in our local community far ahead of the curve. We knew that investing in the program and its students would be not only beneficial to our own operations, but perhaps

Seaside High School ProStart Student Competitors


Oregon Restaurant & Lodging Association | SPRING 2022

even the restaurant community in our tourism-based, beach economy. While that was absolutely part of the decision to support the program, it also goes along with the fundamentals of cooking for a living, and we’re able to provide opportunities to teach the next generation of culinarians. One of the most valuable things about the program is that even if a student decided to pursue another career path, the lessons it teaches are good life skills that are important for a life of feeding themselves, and the people they love. OHF: What value can someone from the restaurant industry bring to the classroom? Archibald: I think by having access to industry experts, students can see the vast opportunities available to them in our field. At their impressionable age many think of the hospitality industry as just a hotel or pizza shop. While there is nothing wrong with that, they haven’t been exposed to much beyond their local community. Access to industry experts helps them understand our industry better, and the broad career paths offered within the field of hospitality–whether that means food stylist photographer or cruise ship concierge and all of the in-betweens. As an industry, our possibilities are endless, and giving students a glimpse into that can have huge benefits. OHF: What experience do you have of hiring ProStart students? Archibald: We were fortunate, especially in the years of our backto-back state championships, to have great success in not only hiring, but retaining some of our students. It was a great way for us to source colleagues that we already had a relationship with, and in turn, who already knew us and our expectations. The timing of the tourism “season” works really well for their seasonal employment, and if they returned to the program in following years those students were already showing vast improvement in knowledge and leadership skills and became even larger assets to the program. As an industry this program can be one of our greatest solutions to continued workforce struggles as it allows us to teach, inspire, and cultivate the people that will run this industry in the future. CHEF MICHAEL THIEME Mentor, North Eugene High School OHF: What were you able to bring to the classroom as an industry member? Thieme: I bring my knowledge and experience. I’ve been a mentor working with Miho (ProStart instructor) for 19 years. And even when we weren’t in the competition, we still worked with the students on development of their skills. It’s kind of like, when we're in the classroom and we're preparing for a competition, it's more than just a competition. It’s also about how you market yourself and get your resume built. I try to get the students to do their part. It's their competition and so they need to create it and they need to build it– I just guide them and tell them where I think things are good and

what we need to work on. I also try to give them a reality of what the industry is like. They learn how to be a team player and understand there's ups and downs throughout our process, so we have a lot of meetings to talk about those things and how to receive feedback.

WILL LEROUX Brewmaster, Public Coast Brewing Mentor, Seaside High School

OHF: What experience do you have in hiring ProStart students? Thieme: I’ve hired many of them. When I was the Executive Chef at the Valley River Inn, we practiced there, and a lot of those students became employees. In fact, one of them just opened a restaurant of her own, and another just graduated from the culinary school at Johnson & Wales University on the East Coast. I've sent people all over the place and I keep in touch with them. Some of them gravitated towards management, in fact, one student worked his way up to be restaurant manager at the hotel and he continues to work in the industry to this day. Leroux and ProStart Student Competitors

Thieme and ProStart Student Competitors

OHF: What would you say is the most rewarding part of being a mentor? Thieme: Seeing the students grow. There are so many that come in not knowing much or anything really, except they have a desire and it's initiated. I used to tell them ‘your DNA is going to change when you go through this process. And when you come out the other side, you'll be a different person.’ Some are so shy and timid, and they don't have a lot of self-esteem. To see them come out saying, ‘wow, this was a great experience and I know so much more’ really sets them up for life and beyond. ProStart is great for the restaurant industry but it’s also great for creating and helping people get into a whole bunch of different professions. ProStart has been a great vehicle to allow me and allow the students to actually achieve some huge goals in life. Not to mention, they know how to cook, and they know how to feed themselves at the end of the day. I couldn't do this without Miho, she is awesome! It really takes the two of us.

OHF: How did you get involved as a mentor for the ProStart culinary program? Leroux: I kind of fell into it. When I first started working in Cannon Beach, I worked with Chef John Newman, who actually taught the culinary class at the high school, and he asked me to help with the class and do some mentoring and teaching with him. John helped with the team a couple of years until he opened his own restaurant, and then he asked if Josh (Archibald) and I would do it. We actually liked going in and helping out with the kids and doing extra things, so it kind of just fell into place. OHF: How does this program help prepare students for a job in hospitality? Leroux: Teamwork is the biggest part of it. The thing with ProStart is that the kitchen really is a team. I played sports in high school and the teamwork part of it is having each other's backs. It's achieving something together as a group. I think the cool thing about it, is a lot of these kids aren't the athletic kids. They’re the kids that may have problems at home, where life hasn't given them a good hand of cards, you know. So, for them to be able to have something to work on with other people, and to trust other people–and us as mentors–was a big deal. That was worth every bit of it. When we prepped for the competitions, we’d try to do things that didn’t seem possible. We figured out a way to make a consommé in an hour. We made marshmallows by hand with a little hand eggbeater, just to make them see that there are possibilities and a way to do things that aren't always the norm. OHF: What are some lessons students can learn from industry mentors? Leroux: Leadership, accountability, teamwork and just being a good human. This was one of the highlights in my life and the fact that 25

Loeffler and ProStart Student Competitors

we were able to be successful and to share that success with those kids was pretty amazing too. The company that I work for is super, super supportive of the program as well. The class at the high school didn't have a lot of funds, so my company backed it up a huge amount, helping pay for all the food. If somebody is going to be a chef mentor, they need to integrate those kids into their kitchens. This industry can teach them a trade that they can then go out and use in their immediate adult life. Where most people would have to acquire an education in a college or trade school, these kids are able to walk out of this program and have an opportunity to get hired almost anywhere in any kitchen with skills.

OHF: How valuable are mentors in helping provide real-world experiences to students? Loeffler: Now that I have been on both sides of this (past mentorcurrent teacher) I see how industry mentors help the teacher and the students greatly. Industry mentors give a real glimpse into what working in the industry is really like. Just by their drive and passion for food that they bring into the classroom, they really can get a group of students excited about food and working hard for what they want in life. It is great to share another Chef ’s journey to success or skills they have with the students. We all took different paths to get to where we are, and I think it’s important for students to hear that.

ANDREA LOEFFLER ProStart Instructor, Forest Grove High School Former Mentor, Tualatin High School

OHF: What are some ways industry members can get involved with ProStart? Loeffler: There are many ways industry professionals can contribute to the classroom as a mentor. Guest speakers are invited to the classroom to share knowledge on their subject area of expertise. Chefs and restaurant owners donate their valuable time and space to allow kitchen tours for students. Chefs that take the time to let students job shadow or do internships are invaluable. There is really no mentoring effort too small. Our students are excited and grateful to see, hear, and experience any knowledge industry professionals have to share.

OHF: What motivated you to originally get involved as a mentor? Loeffler: I was asked by a coworker of mine at the time if I wanted to take her place of mentoring as she could no longer commit. I thought it would be something I would do once and then move on, but I ended up mentoring for about 12 years. I worked with Heidi McManus where she teaches at Tualatin High School. I really enjoyed the break from the busy kitchen to just slow down a bit and get to know the students and teach them new skills. It was fun to watch the students each year learn and grow and become passionate about food. The time I spent in the classroom mentoring students prepared me for my own career change to run my own culinary program at Forest Grove High School. I would say I gained more from my mentoring experience than I ever thought possible.

ProStart® is a nationwide career technical education (CTE) program supported by the Oregon Hospitality Foundation that involves approximately 4,000 Oregon high school students from 40 schools around the state. Mentors provide overall support for ProStart students and help students make a real-world connection to their goals and the future. Visit for more information.  COURTNEY SMITH, OREGON HOSPITALITY FOUNDATION, WITH LORI LITTLE, ORLA


Oregon Restaurant & Lodging Association | SPRING 2022

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ORLA Offices, Wilsonville

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Must register ten business days prior to class in order to receive pre-study materials. Materials are sent after payment is received. Quickest registration is online at, or mail your completed form and payment to: Oregon Restaurant & Lodging Association, 8565 SW Salish Lane, Suite 120, Wilsonville, OR, 97070.

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Payment includes ServSafe book and exam. No refunds. Registrant may reschedule (up to six months later), or transfer registration (with book) to another person. Re-test option available for those who have taken an ORLA class and did not pass the exam. Questions? Call 503.682.4422 or visit 27

Hospitality Trends & Technology C om pan ie s De live r o n C o n s u m er s’ Evo l v i n g Ex p ec t a t i o n s

PublicHouse, Springfield



Oregon Restaurant & Lodging Association | SPRING 2022

Crave Burger ghost kitchen concept operated by Hole in the Wall BBQ, Springfield

The Kenton, Portland



eeping up with trends can feel like a whirlwind, especially since some of them seem to come and go in a matter of months. While some “trends” present more as flash-in-the-pan fads, others turn into permanent fixtures. For example,

customers are unlikely to backtrack on their interest in technology-related innovations such as self-service check-in, keyless entry, accessing menus via QR code and ordering food from kiosks. There are plenty of non-technology trends, including low- and no-alcohol beverages and borrowing best practices from the short-term rental world, that have also really taken off. 29

PublicHouse, Springfield


PublicHouse, Springfield



Oregon Restaurant & Lodging Association | SPRING 2022

Colby Phillips, co-owner of Beergarden in Eugene and PublicHouse in Springfield, is an example of a company that has brought several technology solutions together—and created a new revenue stream in the process. Phillips is a cofounder of Porter, an online ordering service for food truck pods, food halls and other hospitality businesses. “We came up with the idea for Porter several years ago because my business partner and I would sit at our establishment, and you’d see a line forming and people debating about whether they’d get in line,” he said. In order to capture business from those who were leaving rather than queuing, Phillips and his partner developed Porter to make it easy for people to order straight from their table. Patrons click a QR code with their phone or go straight to a website to peruse the menu, place their order and make a contactless payment. Orders can be delivered tableside or the buyer can receive a text notification when their food and/or drinks are ready.

to easily connect with consumers and third-party delivery services, business owners are diversifying their revenue streams without investing in new facilities. Hole in the Wall BBQ in Eugene and Springfield provided takeout to its loyal customer base when the COVID-19 pandemic shut down dining rooms, but it also became a ghost kitchen. General Manager Gary Rodgers signed on with a service called Nextbite, a virtual restaurant concept which provided more of a “restaurant in a box” service. He was able to select three restaurant concepts from a menu of options and choose the ones that best fit with what he was already serving up and use training videos and other resources provided by Nextbite to quickly get the concept up and running.

Technology has also enabled the development of “ghost kitchens,” or kitchens that make food for off-premise consumption only. By allowing restaurants

Rodgers has faced other hurdles as well. At first, delivery drivers were confused when they came to pick up mac and cheese and were directed to a barbecue restaurant. He was able to quickly overcome that by placing stickers for the different brands on the door of the restaurant. He also faced some accusations that he was deceiving customers by selling different brands from his restaurant, but he’s learned to defend himself against those. “We don’t deceive anyone,” he said. “Our address is listed as the location on Grubhub. We have those decals on the doors. What we’re trying to do is give people more options and stay relevant.”

One real benefit of the system is that it allows establishments to reduce staff or make operations run more smoothly when staffing levels are down. “We did an analysis that shows taking an order takes an employee about a minute, so this system saves a minute per order,” Phillips said. Porter has other tricks in its circuit boards. Beergarden has several food trucks in back of the restaurant, but visitors were sometimes disappointed that they had to buy their food separately. Porter makes it possible for people to order from any onsite business, all within the same order. “For (the consumer), it’s one experience,” Phillips noted. “For vendors, they get their order and tips sent directly to them individually. Over time, we’ve found that the total ticket is 20 percent higher and the tips are 15 percent higher because it’s a better customer experience.”

Now that Hole in the Wall’s dining rooms are busy again, Rodgers noted that it’s challenging to execute a total of five dining concepts from one kitchen. “You have to be able to blend them together and have them work in unison,” he said. “I don’t want to take away from what we do in our restaurant, and I don’t want our customer experience to suffer.” He noted that Ordermark, a software service that allows orders from numerous delivery services to show up on a single tablet, has made the system easier to manage.

Gary Rodgers preparing ghost kitchen concept Monster Mac


Offering items under a different brand provided some economies of scale, since he was able to buy foods and takeout materials in larger quantities. The additional work keeps his kitchen and staff busy, so there was less down time and a way to offset overhead expenses. And, of course, the extra restaurant concepts attracted new customers and more revenue. 31

The Kenton, Portland


Like a ghost kitchen, the Kenton Hotel in Portland provides a clear example of how tech and non-tech trends can come together to fit with the ethos of modern travelers. When Andrew Clarke and Mark Vuong bought and refurbished the 18-room property in North Portland in 2019, their goal was to create a property that would be part of the community and pay homage to the thriving neighborhood. Each room’s décor was themed after a Portland landmark, and a local artist painted a mural depicting the city on the building’s exterior. An outdoor patio offers seating and fire pits to create a welcoming space for people to hang out. The parking lot frequently hosted food carts and pop-up shops.


Three months after the hotel opened, COVID shut it down for almost a year. When Clarke and Vuong felt ready to reopen it, their colleague Mateo Bradford, who owns Vanportland Management, suggested running it with short-term rental management software. “Coming into 2021, we saw that short-term rentals were thriving where hotels were still suffering,” he said. “We wanted to apply aspects of short-term rentals that were popular, like no front desk and not necessarily cleaning the room every day, to transform the hotel into a hybrid.” With this new system, the Kenton allows people to book online only (and no sameday bookings) on platforms for both hotels and short-term rentals. The rooms have no individual toiletries and fewer towels and

Oregon Restaurant & Lodging Association | SPRING 2022

other linens, which appeals to eco-minded guests. People can request additional items if they need them, but “there are less touch points,” Bradford said. “We’re here on demand if you need us, but the idea is to be as hands off as possible.” Moving forward, the hotel is exploring things like keyless entry and an electronic guidebook on a tablet that would allow for both advertising and marketplace integration. The guidebook would allow local restaurants, attractions and others to advertise to people who are looking for places around town to visit. On the marketplace side, if people liked items they saw in the room—a lamp or a rug, for example—they would be able to instantly find out who made it and purchase one for themselves.

The Kenton, Portland


The Kenton, Portland


Andrew Clarke, Founder & Principal of Hugh Development at The Kenton, Portland PHOTO BY HEIDI JANKE

The Kenton, Portland


Orientation video at Tetherow Resort PHOTO COURTESY OF TETHEROW RESORT

Nick OrRico, general manager of Tetherow in Central Oregon, also spends a lot of time thinking about the demands of today’s travelers and how those needs have changed since the pandemic began. The property, which offers a mix of rental houses and rooms in the lodge, recently invested in a number of technology upgrades and tools designed to better meet the needs of its guests. In addition to adding keyless entry, Tetherow is installing larger TVs in each guest room and plans to upgrade the bandwidth of its Wi-Fi (both are coming in April). Visitors today are much more likely to be working for part of their trip or schooling their children on a laptop or tablet. They need internet that can keep up. Faster wireless has also helped the resort improve its meeting experience. “People are doing live streaming more than ever


before, so we’re making that process seamless for them,” OrRico said. Guests now expect their experience with hotel staff to be more hands-off, so they don’t use bellman services as much. However, “One of the core duties of a bellman is to tour you around the property and give you an orientation,” OrRico pointed out. “We were running into challenges with guests not knowing how to use the amenities in the homes or their rooms.” To overcome this problem—and to make sure people weren’t getting bombarded with information right at the beginning of their trip when they were more likely to be tired and overwhelmed—the resort produced high-quality videos that provide an orientation to the different types of accommodations. They cover things such as how to connect to the wireless internet,

Oregon Restaurant & Lodging Association | SPRING 2022

where to find the keys for the hot tub and how to work amenities such as the stereo system. A separate video walks people through the property and covers topics such as what restaurants are available, how to make a reservation there or at the golf resort, and what to expect from the fitness center and pool. People can access the videos via a QR code posted right inside the door of each house or room. The videos have decreased the number of front desk calls with people asking for help solving simple problems, which has given staff more time to focus on customer service. “It’s a new way to engage with our customers without physically engaging with them, which I feel like a lot of people are moving away from,” OrRico said.

Interestingly, Megan Jacobse, operations director for Portland’s Le Pigeon, has seen the demand for human interaction go in the opposite direction. “There is really a desire and need for people to be going to spaces where they’re getting a personalized approach to service and a way to connect to people,” she said. “That’s why people sit down and have a family dinner together. It’s a chance to settle down and have a conversation. People have an urge to go out and dine because of wonderful hospitality and service.” The trend that Le Pigeon has inadvertently tied into is the growing interest in nonalcoholic cocktails. “When we opened up for the first time during the pandemic, we decided that based on how many people we were able to serve with our space restrictions, we wanted to focus on our tasting menu,” Jacobse said. That menu typically comes with wine pairings, but Chef Gabriel Rucker was interested in offering a mocktail option as well. “Supporting the no-alcohol community is a big passion of Gabriel’s,” said Jacobse. (Rucker has been outspoken about his struggles with alcohol abuse.) And increasingly, more people are choosing noalcohol, low-alcohol or simply fewer drinks for health, religious or other lifestyle reasons. Since offering mini-mocktails instead of wine with the tasting menu, the nonalcoholic option has really taken off at Le Pigeon, Jacobse said. “It lets more people be involved and is a way to highlight things that are important to us to our guests.” Juices, tinctures, shrubs, syrups and other key ingredients are crafted in-house using locally sourced foods whenever possible. She’s also sourced distillates from Hood River’s Wilderton, which makes botanical nonalcoholic spirits. Understanding and embracing these and other trends can be key to success moving forward. What we have learned this past year is that the hospitality industry is adaptive, progressive and ready to thrive in this new operating environment.  SOPHIA BENNETT

Luster, Wilderton Botanical Distillate non-alcoholic spirit for alcohol free cocktails. 35

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CONSULTING CORNER: DEUS EX MACHINA Creating Solutions for New Problems


he world is changing – it’s a cold, hard fact. Technology is on the rise in our industry and it’s becoming smarter and smarter with each passing minute. These days, consumers are buying all their food online, automated units are stirring sauces and dicing onions, QR codes are plastered on every surface, and integrated cloud-based software is taking all of the ‘grunt’ out of grunt work. Basically, technology is unavoidable. While that seems exciting for many, some of you might have reservations about this. I know I did. When all of these burgeoning technologies first arrived, the wheels began turning in my mind. Are we sacrificing personal touches for the sake of efficiency? Is my favorite mom-and-pop shop going to lose its sense of individuality as we step into the digital age? Let’s get into it.

Inventory software: Using recognition software, you can simply

Before we shift our focus to technology in the service industry, it’s important to emphasize that your restaurant has specific needs. While many businesses are jumping on the modernization bandwagon, it might not be the best fit for some. For instance, Generation Z doesn’t seem to care about having a server at their table – they could take it or leave it. They’re perfectly okay with scanning a QR code and ordering from their phones. At the same time, other generations tend to prefer table service. It’s comforting to enter a restaurant, be welcomed by a smiling face, and know your server by name. Above all, we want to preserve the integrity of your vision. It’s up to you to decide how to use this technology.

Mobile POS and QR codes: I’m sure you’ve noticed that most

Automated restaurant equipment:

With smart kitchens on the rise, developers have included many features that can cut down prep time. We now have the capability to install pre-set cooking methods into your equipment based on your specific recipes. For instance, screen displays have buttons for a dish or recipe, and the oven will automatically set the timer and temperature for that particular item. Alongside the technology that has the ability to chop, mix, dice, julienne, and mince, you’re saving a small fortune on labor with just the press of a button. Kitchen display systems: It’s easier than ever to track time on

all of your tickets at once with a KDS. You can course out meals as well. Not to mention the ability to recall tickets with just one swipe of the finger. No more sifting through the receipt spike to find the crumpled-up ticket for a dish that went out two hours ago. It’s all right there at your fingertips.

take a photo of your invoices and let technology do the rest. There’s no limit on how many invoices you can scan. The more information you give the software, the smarter it becomes. After you scan an invoice, it processes the information and updates your inventory automatically. It can even calculate your cost of goods. Analytics software: This software garners information and

insights that help improve your restaurant’s overall performance. It displays real-time restaurant data like peak hours and sales to help you track key performance indicators – KPI is vital for helping you reach your metric goals. You can even look at the analytics of nearby restaurants to compare and contrast your own.

servers these days are carrying a tablet from table to table. Gone are the days of walking across the restaurant to the POS to place an order; they can do it all while table-side. This reduces ticket times by up to 20 percent which allows servers to take on 8-10 tables per section, as opposed to the standard 4-6. In an age where more and more people are leaving the service industry, this is vital for maintaining high volume without compromising customer satisfaction or ticket times. QR codes are popping up on tables everywhere. These put all the ordering power into the customer’s hands. Statistics show that this actually encourages customers to order more food and beverages, as the customer no longer has to wait for their server to put in their order. How we interact with the world has changed immensely. As we learn to live in these new times, we must explore the idea of employing up-and-coming kitchen technology. With the time and labor saved from utilizing these features, your team can focus on the bigger picture without weighing themselves down with menial tasks. As the business owner, you can decide how much or how little you want these features integrated into your restaurant. This allows you to tailor your dining experience based on individual needs. It’s easier now more than ever to adopt these facets of technology into your business, which looks different for each and every one of you. The integration of these technologies will be vital to your restaurant’s growth during these transformative times.  KATE RATLEDGE, TOGATHER RESTAURANT CONSULTING 37

MANAGING RISK: ARE YOU PREPARED? Responding to a Data Breach


A data security incident is a potential disaster for restaurants and hotels, but you can limit the harm by taking actions in advance to protect yourself and by understanding what to do if a security incident occurs. Data thieves target this industry because it is a rich source of personal information collected through bookings, payments, loyalty programs, marketing campaigns, and mobile applications. The result can be serious harm to brands and customer relationships. Marriott’s Starwood brand for example experienced a data breach involving the compromise of personal information for about 383 million of its customers, resulting in substantial penalties and litigation. You cannot prevent all security incidents, but you can prepare yourself for when they occur. Below are recommendations on what you can do before, during, and after an incident. Step 1: Develop an Incident Response Plan in Advance and Prioritize Security

Ensure that you have security systems and processes that are appropriate for the sensitivity of the data you hold, that you can detect unusual network or other activity indicating a data incident, and that you are prepared to resolve a security vulnerability quickly. Remember that, in addition to customer data, you hold sensitive data contained in employee files and other confidential information, which may require different levels of security. Prepare a written incident response plan that is appropriate for the size of your business and the sensitivity of the data it maintains. An incident response plan says what you need to do if there is a serious security incident, and it will identify the people who will help with the response. Generally, the people involved in a response should be someone from your information technology team, a designated individual responsible for plan implementation and communicating with senior leadership, legal advisors, your communications team, other stakeholders, and possibly law enforcement. If you have cyber insurance, you may need to involve your carrier. Smaller 38

Oregon Restaurant & Lodging Association | SPRING 2022

organizations may not have all of these resources. Their plans should at least identify who to contact if there has been an incident, so you do not lose time trying to sort this out after something happens. Step 2: Detect and Respond to Security Incidents

You may learn about a data security incident from a number of sources, such as a vendor that is processing your data, a customer, your security team that identified unusual network activity, or even the hackers themselves who may be implementing a ransomware attack. Not all security issues rise to the level of a data “breach,” which involves the compromise of sensitive information. But for serious incidents, it is important to implement your incident response plan quickly. The first 48 hours are critical, and you may find that these hours fall over the weekend or a holiday when hackers know that it is more difficult for you to respond. Your IT team will need to secure your system as soon as possible. This step may require taking accounts offline and using alternative methods of communication until you confirm that your system is no longer at risk. Assemble your team, gather facts, and avoid panic or the urge to make public statements before you know what happened. Depending on the incident, your organization may ultimately need to engage a third party forensic expert to determine how the incident occurred and to ensure the bad actors are no longer in your system. Step 3: Confirm What Data was Accessed and Notify Affected Parties and Regulators

Understanding what data may have been accessed by the bad actor is a crucial step to ensuring your organization adequately complies with its legal obligations. You unfortunately may have incomplete information about this, or information that changes over time. If the bad actor obtained personal information, your organization may need to notify affected consumers or employees in accordance with state law. Each state defines “personal

information” differently, so you must determine where each affected individual resides to determine whether the type of information exposed requires consumer notification. Some states have a set period of time to notify affected consumers and require notices to include specific information. In addition, you may need to notify the Attorney General for states where affected individuals reside. For example, notice to the Oregon Attorney General is required if more than 250 Oregon residents have been affected. There are also federal and international laws to consider, and you may have some contractual duties to notify third parties.

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Step 4: After the Event, Evaluate Lessons Learned

Each incident is an opportunity to take stock of what you can do better to limit harm the next time. Evaluate whether your team responded appropriately and whether you need additional resources to prevent similar events in the future. This is a very high level overview of some of the important steps when dealing with a data security incident. There are many nuances that will impact your actions in each case. Not every incident is a catastrophe, but they can be worse if you do not plan for them in advance.  DAVID RICE, MILLER NASH LLP


David Rice, a partner of Miller Nash LLP, has more than 20 years of experience representing clients on data privacy and security issues, technology transactions, and cloud services and infrastructure. He serves as lead outside counsel advising clients on privacy compliance, incident response and supply chain risk management and conducts cybersecurity training. David can be reached at or at 206.777.7424.

• Just $18 for the course and practice test • Train on your computer or mobile device • Resources to help guide you • Stop and start anytime 39


Join Your Peers! September 11-12 • Eugene Thought Leaders. Networking. Workshops. Parties.









Join us this fall as we bring the industry back together at Graduate Eugene. Industry leaders, owners and operators gather for this multi-day event of illuminating keynotes, informative seminars, breakout sessions, networking and parties. Graduate Eugene Hotel


If you are bringing three or more people, your third and additional attendees will receive a discounted rate of $245.

Major Sponsors:

Breakout Sponsors: Deacon Construction, Fournier Group, Garth T. Rouse & Associates, Jordan Ramis PC, SAIF Vendor Showcase to Date: Ball Janik, Crystal Investment Property, Curtis Restaurant Equipment, Deacon Construction, Energy Trust of Oregon; Existing Buildings, HR Annie Consulting, McCormick Distilling Company, National Purchasing Partners, Togather Restaurant Consulting, Smith Travel Research 40

Oregon Restaurant & Lodging Association | SPRING 2022

IT’S YOUR BUSINESS: Build Workforce Friendships Through Training, Recognition, and Team Activities


mployees spend a lot of time with their work family. It’s important to fit in, feel connected, and build friendships. A number or recent online articles, studies, and surveys point to the connection between quality friendships at work and job satisfaction, engagement, and retention. When relationships are built at work, employees watch out for each other, provide encouragement, and offer training or task guidance. When all other employment benefits such as pay and perks are fairly equal, employees will opt to stay and work where their friends work. To foster supportive friendships in your business, schedule training sessions, recognition activities, and team building just as you would when scheduling employees for shifts. Even if your schedule is electronic, post a calendar for these special events in an area employees see, or print it out so they can take it with them. If you build these important activities into your schedule, it lets everyone know your expectations. Investing in employees for time spent in training and team building is just one way to let them know they are valued. If it’s on the calendar, it shows relationship-building is part of the business culture. Here are a few ideas to consider:

• Add procedure and safety training topics to the schedule, and ask staff to contribute ideas for future topics

• Create opportunities for staff to conduct the training on certain processes or procedures

• The best recognition is sincere, specific, and timely. Add recognition events to the calendar.

• Offer community-based education opportunities outside the work schedule, such as financial planning, CPR/first aid, nutrition/healthy eating, or elder care

• Thank employees for their work, their commitment, and their ideas and give examples.

• Schedule team building activities to build communication, collaboration, and trust between employees. Ask for their input, or try one of these options: - Family picnic in a local park - Bowling or video arcade - Local trivia night - Decorate your own donut (individual or team competition) - Scavenger hunt - Start each meeting with a quick ice breaker question (favorite snack, type of music, best smell, etc.) Don’t miss out on another important indicator of job satisfaction: recognition. Find ways to recognize employees based on their outcomes, contributions, and behaviors. Some recognition should be delivered one-on-one, and other forms of recognition can be part of a celebration. Most employees want to feel appreciated. Delivering considerate, timely recognition can positively impact workplace. Use this list to build recognition into your business culture.

• Encourage employee-to-employee recognition, offer opportunities for them to thank or recognize coworkers at meetings and activities. • Create a system to collect employee ideas to improve workflow and safety. • Give credit to the employee when their idea is implemented. • Celebrate a job well done as a team. • Recognize employees who share info, knowledge, and ideas with each other. • Effective recognition shouldn’t become a rotational opportunity that is equally shared by all. • Offer thanks for a specific contribution or accomplishment from your least-engaged employees. Additional resources for building resilience and workplace safety meeting topics can be found on and  SAIF CORPORATION 41

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


Oregon Restaurant & Lodging Association | SPRING 2022

THREAT DEFENSE Protecting Your Business in the Age of Ransomware


ansomware is hitting close to home for organizations of all sizes and sectors. With attacks making headlines daily, it’s no surprise that 62 percent of surveyed IT decision-makers are concerned about coping with malware and ransomware, according to the Dell Technologies 2021 Global Data Protection Index (GDPI).

instant “customer” of theirs. They know you need your systems to be up and running as fast as possible, and you need to prevent the potential release of your data. They have your instant attention and the power; unless you have the means to defend yourself and recover your data.

It’s not only the rising drumbeat of the bad news that keeps this threat top of mind. When you regularly see the impacts on your industry peers, you start asking yourself: Are we next? At the GDPI launch event, Michael Dell, chairman and CEO of Dell Technologies, explains why all businesses, large and small, from your insurance broker to the local butcher are more spooked than ever before.

To guard against ransomware, you have to start with the basics. First, implement the NIST Cybersecurity Framework (or another that’s a best practice in your industry). Once you have the essential pieces in place—patching, antivirus, security awareness, and so on—you can build to the more sophisticated defenses, such as zero-trust and identity and access management.

The GDPI uncovered that 64 percent of leaders are concerned they’ll experience a disruptive event, such as data loss or downtime, in the next year. With the frequency of ransomware attacks on the rise, I think all businesses should expect an attack. Whether or not you should be fearful depends on how prepared you are. A threat like no other

Many cybersecurity threats are destructive, but few pack as big a punch as ransomware. Its profound effects stretch across your entire organization, halting operations, disrupting business-critical services, and sometimes even putting people at risk. These attacks are also among the costliest to mitigate. What makes ransomware unique, however, is its “in your face” style. You can discreetly mitigate other security incidents, but ransomware attacks have become so overt that your customers will most likely know about them. What would that do to your brand reputation and trust? ‘The perfect crime’

For cybercriminals, ransomware is the perfect crime for the digital age. Not only does it have a low entry barrier, but it yields a greater return on investment than garden-variety cybercrime. Like a savvy entrepreneur, a threat actor goes where the best opportunities are—and today, that’s ransomware. Think about it. A ransomware attack requires little technical skill, thanks to the availability of ransomware-as-a-service on the dark web marketplace. The ransomware operators don’t have to concern themselves with reconnaissance, gaining initial access or writing exploits. All these services, and plenty others, are available in abundance—complete with 24/7 customer service.

Defense starts with the basics

Regardless of what other defenses you have in place, one of the most critical steps in fighting a ransomware infection is data backup. The more robust your backup plan, the less power and hold the attackers will have over you. One more step: practice

Another important step in ransomware defense that many organizations overlook is practicing their disaster recovery and response plans. Without running drills, simulations, and tabletop exercises, your team will have to work things out in the middle of a crisis. That’s not the best time to figure out who to call and where to find those phone numbers. According to the GDPI, 67 percent of IT leaders are not very confident they’ll be able to recover their business-critical data in the event of a destructive cyberattack. As an industry, we can do better. If you haven’t thought through the ransomware risks and implications yet, start that process now. With practice comes confidence. Be reassured: You don’t have to be beholden to brazen criminals. There are ways and means to protect yourself. Yes, at some point in time, you’ll be targeted (if you haven’t already). But you can choose how you respond and minimize the fallout. There are ways to protect your business and recover your data without submitting to the criminals’ demands and lining their pockets with your hard-earned money. What’s next?

To best learn what options are available, turn to ORLA’s Preferred Partner, Dell Technologies. You can call and speak with a technology advisor at 855.900.8442 or shop online at  JOSH JAFFE, VICE PRESIDENT, CUSTOMER OPERATIONS BUSINESS UNIT SECURITY OFFICER, DELL TECHNOLOGIES

On top of that, the attackers don’t have to go far to monetize. When you’re hit with ransomware, you become, in essence, an 43

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 ORLA members can log in to access to monthly reports on in the Resource Library. MONTH - JANUARY 2022 VS JANUARY 2021

Occupancy (%)

Avg Rm Rate ($)

RevPAR ($)

Percent Change from January 2021

2021 2020 2021 2020 2021 2020 Occ ADR RevPAR Room Rev


Room 27.6



United States













































































Willamette Valley+













MT Hood/Gorge+













Portland Metro+


























YEAR TO DATE - JANUARY 2022 VS JANUARY 2021 Occupancy (%) 2022 U.S. Pacific Oregon Eastern+ Central+ Southern+ Valley+ Hood/Grg+ Metro+ Coast+

47.8 52.0 46.6 46.0 50.0 52.1 54.0 47.1 41.6 47.0

Avg Rm Rate ($)




39.0 39.2 41.6 36.9 39.6 53.4 47.4 41.4 33.8 47.2

123.51 157.83 105.57 83.88 111.61 95.22 107.40 104.92 108.19 110.28

90.85 103.92 87.45 73.98 97.59 83.10 82.61 93.39 85.13 94.22

RevPAR ($) 2022

58.98 82.00 49.17 38.58 55.79 49.65 57.98 49.40 44.99 51.79


Percent Change from YTD 2021

Room 2021 Occ ADR RevPAR Rev 35.44 22.4 36.0 66.4 73.5 40.77 32.4 51.9 101.1 114.1 36.37 12.0 20.7 35.2 40.8 27.32 24.6 13.4 41.2 41.4 38.61 26.4 14.4 44.5 49.9 44.39 -2.4 14.6 11.9 8.2 39.19 13.8 30.0 47.9 46.9 38.63 13.8 12.4 27.9 27.9 28.77 23.1 27.1 56.4 76.2 44.48 -0.5 17.0 16.4 16.1

Properties Room


Avail 4.3 6.4 4.2 0.1 3.7 -3.3 -0.7 0.0 12.7 -0.3

Sold 27.6 40.9 16.6 24.7 31.1 -5.6 13.0 13.8 38.6 -0.8


Census Sample 60094 9131 1018 96 89 154 157 35 249 237

36431 4664 516 50 50 63 93 21 182 64



5489207 4171130 798163 609962 70666 50458 4962 3186 6053 4144 8273 4978 10912 8010 2305 1740 27132 24185 11356 4909

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. 44

Oregon Restaurant & Lodging Association | SPRING 2022

NEWS BRIEFS Happenings From Around the Industry

Business Food Scraps Policy In Play

Implementation of a regional food scraps separation requirement went into effect March of this year and many businesses within the Portland Metro boundary will need to comply by 2023. Originally scheduled to begin in March 2020, the requirement was delayed by two years due to the impacts of COVID-19 on the region’s residents and businesses. The earliest any business must be in compliance is March 2023 and all businesses generating more than one 60-gallon roll cart of food scraps a week must be in compliance by September 30, 2024. View more information about the requirement and how to access resources for implementation on Metro’s website at

Maximize Your Google Business Profile

New ORLA Website and Member Portal

Earlier this year, the Oregon Restaurant & Lodging Association launched a fresh, new website with comprehensive content and upgraded member portal components. The new site provides for a more user-friendly experience, improved SEO and site performance, and incorporated mobile-responsive design. Members who log in to the Member Portal will experience a new look as well as streamlined functionality to update your profile and related profiles, pay invoices, and access the Resource Library. Visit for the latest industry information, resources and training.

With over 90 percent of internet searches happening using Google, it’s imperative that your business stands out. Unfortunately, many tourismrelated businesses in Oregon have not yet claimed their business profile, and many more Oregon businesses still need to update their profile as they are missing key information (e.g., hours of operation, descriptions, temporary closures, etc.). To help Oregon tourism and hospitality businesses optimize their Google My Business (GMB) profiles, Travel Oregon has partnered with Locl. Through this innovative partnership, you get access to Locl and their suite of GMB optimization tools – for free. Learn more at

Oregon Restaurateurs Featured in National Initiative

The National Restaurant Association earlier this year launched “People Behind the Plate,” an initiative that highlights the stories of people who have chosen to make a difference in the world by being a part of the restaurant industry. Two Oregon restaurants were highlighted: Katherine Lam and Daniel Nguyen, owners of Bambuza Vietnam Kitchen in Portland, and Kelsey Yoho, co-owner of Weekend Beer Company in Grants Pass. Hear first-hand how these restaurants have addressed challenges and continue to make a difference in their communities at

New Program for ORLA Members: COVID Cash Lifeline™

The COVID pandemic has impacted virtually every business sector, but none so much as the hospitality industry. In an effort to help operators with cash flow, ORLA in partnership with Adesso Capital launched a new program, COVID Cash Lifeline™, designed to deliver exactly what our state’s restaurants and lodging establishments need to recover and return to business as usual. Fewer than 25 percent of eligible businesses have filed for the potentially hundreds of thousands of dollars in COVID relief for which they qualify. Adesso’s team of tax experts can estimate how much ERC money a business qualifies for with a ten-minute phone call to our COVID Cash Lifeline™ ERC Support Center at 888.856.0630. Visit for more information. 45

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


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 new and old trends. We also wanted to know what social media platform gets the most engagement for their company.

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


What trend or innovation has been beneficial for your company to embrace? How does your company (or you personally) give back to your community?

JENNY MOWE Sweet Wife Baking, Baker City

Title: Owner Open Since: 2010 Member Since: 2022 Fav Retro Music: Vinyl Top Social Engagement: Instagram What trend or innovation has been beneficial for your company to embrace? Transparency. From day one it has been important for our customers to understand that we are not using mixes or pre-made doughs for our baked goods. We have an open kitchen that people like to look into and watch us rolling out doughs or making mass amounts of scones on our worktable. It allows our customers to understand why our items are a little bit more than the local chain grocery store.


PAUL PERALTA Canopy Portland Pearl District, Portland

JEFF & JULI LABHART Bonta - Natural Artisan Gelato, Bend

Canopy and PM Hotel Group focuses on our people. Our hotel teams are empowered to create our own culture which is supported by our Support Center (not Corporate office).

We donate thousands of dollars each year to non-profits, schools, churches, and other causes we love to support. We have found that giving back to Central Oregon is a win-win for the community and us as a business.

Title: Chief Enthusiast (GM) Joined the Company: 2019 Member Since: 2018 Fav Retro Music: Vinyl, of course. Fun fact, I was a nightclub DJ during my college years. Top Social Engagement: Instagram/LinkedIn What trend or innovation has been beneficial for your company to embrace?

Oregon Restaurant & Lodging Association | SPRING 2022

Title: Owners Open Since: 2011 Member Since: 2021 Fav Retro Music: Vinyl Top Social Engagement: Text/email How does your company (or you personally) give back to your community?

ANTWAIN PETERSON Kimpton Hotel Vintage Portland, Portland

COURTNEY SMITH Oregon Hospitality Foundation, ORLA

MIKE RAWSON Adesso Capital, Scottsdale, AZ

I started a Care Committee a few years back on behalf of Kimtpon. Care Committee’s focus is staying engaged and providing community support for a city we all love.

OHF is giving back to our community by focusing on our youth by making the National ProStart curriculum available to all schools in Oregon interested in growing their culinary and restaurant management programs.

Our program is unique in that we can provide ERC relief now rather than in 7 months. We have facilitated more than $200mm in COVID relief when considering PPP and ERC.

LYNDSAY KOOISTRA, CIC LaPorte Insurance, Portland

MIKE EDWARDS McCormick Distilling Co., Weston, MO

Title: Director of Sales & Marketing Joined the Company: 2006 Member Since: 2011 Fav Retro Music: Definitely Vinyl Top Social Engagement: Instagram How does your company (or you personally) give back to your community?

Title: Shareholder Joined the Company: 2015 Member Since: 2018 Fav Retro Music: Vinyl of course! Top Social Engagement: LinkedIn/Facebook What trend or innovation has been beneficial for your company to embrace? Working remote for our team. We have 70 employees and the ability to work from home these past 2 years has been immensely helpful to our staff so they can keep the focus on our clients needs.

Title: ProStart Liaison and Executive Coordinator Joined the Company: 2022 Fav Retro Music: Vinyl Top Social Engagement: LinkedIn How does your company (or you personally) give back to your community?

Title: President/Owner Joined the Company: 2010 Member Since: 2021 Fav Retro Music: Cassette Top Social Engagement: Facebook How does your company give back?

Every year our 360 Vodka brand runs the Close the Loop Program to raise money for an in-state charity. In 2021 we raised $16,226 for Camp Howard/CYO in Oregon and this year we are on track to exceed that number.

Title: Director of Sales Operations Joined the Company: 2015 Member Since: 2022 Fav Retro Music: Vinyl Top Social Engagement: LinkedIn/Facebook/Insta What trend or innovation has been beneficial for your company to embrace?

SHELLY CONLON Driftwood Shores Resort & Conference Center, Florence

Title: Director of Sales & Marketing Joined the Company: 2021 Member Since: 2006 Top Social Engagement: Facebook How does your company give back?

Networking and strategizing with businesses, Chamber of Commerce, locals on doing business and growing in this changing world. We also strive to donate opportunities to experience our resort to local and state-wide charities. 47


MEMBER SOLUTIONS Save Time and Money with ORLA’s Cost-Saving Member Programs |

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

WORKERS’ COMP INSURANCE ORLA’s group program with SAIF affords members an additional 20% premium discount if they meet the eligibility requirements. 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.

TERRY HOPKINS Regional Representative 541.441.2219 MARLA McCOLLY Director of Business Development 503.428.8694

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.



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.

JASON BRANDT President & CEO 503.302.5060

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

GREG ASTLEY Director of Government Affairs 503.851.1330 GLENDA HAMSTREET Executive Coordinator Government Affairs 971.224.1509

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



503.682.4422 •


Oregon Restaurant & Lodging Association | SPRING 2022

Find additional member-to-member exclusive cost-saving offers and benefits aimed at improving your bottom line online at • Asesso Capital • HR Annie Consulting • My Accounting Team • OregonLive • Powered by BYOD™ • Togather Restaurant Consulting

NEW MEMBERS ORLA Would Like To Welcome The Following New Members From November - January 2022

• Abby's Legendary Pizza, Corporate, Eugene

• The Observatory, Portland

• Adesso Capital, Scottsdale, AZ

• Ocean Haven, Yachats

• Bonta - Natural Artisan Gelato, LLC, Bend

• Oregon Beer & Wine Distributors Assoc., Portland

• City of Troutdale, Troutdale

• Oregon Retreat Centers LLC, Ashland

• Comfort Suites Portland Airport, Portland

• Original Dinerant, Portland

• Driftwood Shores Resort & Conference Center, Florence

• Red Lion Inn & Suites, McMinnville

• Driftwood Shores Surfside Restaurant, Florence

• Scout Septic, Grease & Drain, Boring

• East Lake Resort & RV Park, La Pine

• Seaside Oceanfront Inn, LLC, Seaside

• Experience Grants Pass

• SpotOn, San Francisco, CA

• Grubhub For Hotels, Denver, CO

• The Squeaky Cork, Albany

• Lakeshore Inn, Lake Oswego

• Steam Distillery, Grants Pass

• Leisure Inn, Canyonville

• Stormbreaker Brewing, Portland

• McCormick Distilling Company, Weston, MO

• Surf and Sand Inn, Pacific City

• Mo's Enterprises, Newport

• Sweet Wife Baking, Baker City

• Mohr & Mohr Inc (Subway), Clackamas

• Zydeco Kitchen & Cocktails, Bend

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 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 49

EYES ON CRIME Get Trained And Join The Fight Against Sex Trafficking


ex trafficking is happening in your community. It is happening in broad daylight. Victims are traveling through your town, they are stopping at your restaurants, your gas stations and staying at your hotels. So why haven’t you seen them? It is simple… because you likely do not know what to look for.

“A hotel is supposed to be a safe place where you can have your family there, and in the next room there’s a young girl being taken advantage of by 10, 15, 20 men in one night.”

Imagine with me now that you are working a late shift, and a gentleman and two young teenage girls arrive at your place of work. The girls do not look excited to be there, in fact they look quite nervous. One has a pretty significant bruise on her arm and the other will not make eye contact with you. Something in your gut is telling you that this situation is off, but you are not quite sure why or what to do.

Hotel and restaurant employees are uniquely situated in a way Being trained to recognize - Sex Trafficking Survivor that gives them an advantage to potential situations of trafficking helping stop this horrific crime. will give you the tools to view Restaurant employees interact that situation differently. It will with potentially hundreds of equip you with the resources people each day. Trafficking is a transient crime, these predators and necessary to properly report the incident and potentially save victims are frequently on the move, but they still must eat. While those girls lives from the abuse and exploitation they are likely simultaneously these predators use hotels of all statures to carry out experiencing. their crimes due to the privacy and anonymity that the hospitality industry naturally offers. Meaning that both types of employees will Law enforcement has described the value of a report to Guardian very likely come in contact with this crime throughout their tenure Group like this, imagine your home gets broken into but nothing within the industries. is really taken so you do not report it. Then the same thing happens to your neighbor, and they also do not report it. Yet both you and Sex trafficking is a complex crime; however, the indicators are your neighbor expect law enforcement to make sure this person not. Once you understand how these predators operate and the is stopped. How is law enforcement supposed to stop this person common red flags associated with this crime you increase your from breaking in if they do not know it happened? As a hotel or chances of identifying trafficking and being able to properly report restaurant employee, you could be the report that law enforcement it drastically. needs to stop a predator. April is National Child Abuse Awareness month, and you may be wondering why a counter trafficking organization takes the time to draw attention to child abuse. Previous abuse is one of the key factors that can make someone more vulnerable to being trafficked. Multiple studies estimate that 70-90 percent of sexually exploited children have a history of child abuse.

Imagine how quickly we could stop these exploiters if communities were trained to recognize and report this crime. With so many eyes looking for these victims it would make it much more difficult for these predators to exploit their victims in plain sight. Get trained and join the fight against sex trafficking by being another set of eyes in your community.

These two crimes are so closely related that on May 29, 2015, President Obama signed the Justice for Victims of Trafficking Act of 2015. This bill amended the Child Abuse Prevention and Treatment Act to require states to include sex trafficking within their definitions of child abuse and neglect.

Understanding trafficking and having the courage to report it could potentially save a life.  GUARDIAN GROUP

You likely would do anything to stop a child from being abused if you witnessed it. Sex trafficking should trigger the same response within you.


Oregon Restaurant & Lodging Association | SPRING 2022


Guardian Seal® Training is the nation’s most effective, survivorinformed, actionable human trafficking training for the hospitality industry The online training can be accomplished in 30 minutes on average and employees can print their own certificate. Visit or email

LOOKING AHEAD Visit for event details and registration.








FRIDAY April Fool’s Day


SATURDAY Beginning of Ramadan














APRIL 2022

ServSafe Class, Wilsonville


11 ServSafe Class, Wilsonville


MAY 2022

Mother’s Day

AAHOA 2022 Convention & Tradeshow


































Cinco de Mayo

National Restaurant Association - NRA Show

ServSafe Class,Wilsonville


Earth Day

















National Restaurant Association - NRA Show


Memorial Day


30 6

JUNE 2022

ServSafe Class, Wilsonville

Father’s Day Juneteenth

One Big Night ORLAPAC Auction




















Northwest Food Show 51

JOIN THE INDUSTRY • JUNE 26-27, 2022 For 60 years, the Northwest Food Show has been bringing restaurant, foodservice and hospitality industry buyers and sellers together in what is now the largest and best known business-to-business foodservice event in the Pacific Northwest. Make plans to be a part of the 2022 Show! ORLA members can attend for free, $15 for non-members and a portion of the proceeds will go to the Oregon Food Bank.



Design  Supplies

An Employee Owned Company


N W F O O D S H O W. C O M

Oregon Restaurant & Lodging Association | SPRING 2022