Restaurant & Lodging - Summer 23

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ABOUT

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

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

PUBLISHER

JASON BRANDT / PRESIDENT & CEO JBrandt@OregonRLA.org

LORI LITTLE / EDITOR LLittle@OregonRLA.org

HEIDI JANKE / DESIGN HJanke@OregonRLA.org

MEMBERSHIP

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

ADVERTISING

Please support the advertisers herein; they have made this publication possible. For information on advertising opportunities, please contact ORLA:

Marla McColly

Director of Business Development at 503.428.8694 or MMcColly@OregonRLA.org

SUBSCRIPTIONS

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

2022-23 ORLA BOARD OF DIRECTORS

Harish Patel, Chair, Florencein, Inc.

Shannon McMenamin, Vice Chair, McMenamins

Patrick Nofield, Treasurer, Escape Lodging

Komal (Tina) Patel, Secretary ALKO Hotels

John Barofsky, Immediate Past Chair, Beppe & Gianni’s Trattoria

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

Jolee Bancroft, Mo's Restaurants

Terry Bichsel, Rivertide Suites Hotel

Joe Buck, Babica Hen Cafe, Gubanc’s, Lola’s Cafe

Emma Dye, Crisp

Gordon Feighner, Jam on Hawthorne, Cricket Cafe

Kevin Filipello, Bandon Dunes Golf Resort

Kurt Huffman, ChefStable

Eli Katkin, Brickroom

Masudur Khan, Khan Properties Group

Tom O’Shea, Sunriver Resort

Katie Poppe, Blue Star Donuts

Dani Rosendahl, The Pit Stop Sports Bar & BBQ Grill

George Schweitzer, The Benson

Natalie Sheild, Togather Restaurant Consulting

Rick Takach, Vesta Hospitality

Jake Vanderveen, McDonald Wholesale Co.

Scott Youngblood, Benchmark | Pyramid Luxury & Lifestyle

Dhruti Amin, Ex Officio Board Member, ALKO Hotels

Local Food Systems

7 Devils Brewing Co, Coos Bay PHOTO FROM THE WILD RIVERS COAST FOOD TRAIL WEBSITE WRCFOODTRAIL.COM

FROM THE CEO

The Fallacy of ‘Minimum Wage Increases’ for Industry Teammates Making So Much More

July marks the time of year when all industries absorb minimum wage increases mandated by the state and overseen by Oregon’s Bureau of Labor and Industries. We hear often from ORLA members about the challenges posed by the annual increases with this year feeling somewhat different given market driven wage increases making the minimum wage rates less of a concern. Oregon has three minimum wage rates dependent on the county where the business resides. On July 1, those rates increased to the standard rate of $14.20 an hour for businesses in 15 of Oregon’s counties, $13.20 an hour for businesses in 18 of Oregon’s most rural counties, and $15.45 an hour in Portland Metro (Multnomah, Washington, and Clackamas Counties).

However, market driven wage increases above minimum wage rates do not solve our ongoing tipped worker dilemma across the industry. It irks members to see total compensation earnings from tipped workers artificially increase due to the minimum wage mandates without any consideration for money earned in tips. According to the National Restaurant Association’s latest research, the median tip earnings outside of minimum wage compensation has reached $20 an hour.

And the media certainly does not do us any favors. Thousands of tipped workers in our industry continue to be counted as minimum wage employees even though they take home earnings with tips far exceeding minimum wage rates. An article published by the Oregonian in the Spring is the latest example of poor reporting. The article states “Just about 1 in 20 Oregon workers earn the minimum wage, according to recent state data — about 108,000 statewide.” In our follow up to the Oregonian we asked if their calculations included thousands of workers in our industry who make significant income from tips as minimum wage workers, and they confirmed their reporting does indeed include those workers.

So, the saga continues with inaccurate data presented by the state and media insinuating

far more Oregonians make only the minimum wage. Without incorporating a median of $20 in tip income, how can these data points be anything other than the amplification of inaccurate narratives?

With so much at stake for the industry post-pandemic, we must demand more from our state and media partners in how they communicate with their stakeholders. We would argue that any minimum wage workers also taking home tip income should be excluded from minimum wage data points.

Our Dilemma

On the West Coast, all restaurants struggle with compensation dynamics between the front and the back-of-the-house. Without any consideration given to tips made in the front and the ongoing minimum wage rates that directly impact compensation amongst those workers, operators have so much less to work with in adequately compensating back-of-the-house teammates. For Oregon and six other states in the country, the federal government has taken strides to create more flexibility in how tips can be distributed within the line of service.

When all teammates are making at least the minimum wage, these tip pooling arrangements have been commonplace to incentivize consistent and prompt service from the time the customer orders from the menu until the food arrives at their table. In the other 43 states, tip pooling arrangements are complicated as front-of-the-house teammates earn less than the state minimum wage rate in acknowledgment of the money being earned in tips. For ORLA magazine readers not in the industry, this practice is commonly referred to as the tip credit – a government policy West Coast operators would love to see come to fruition.

In many ways, ORLA’s national case against the United States Department of Labor resulted in a final rule implemented on February 20, 2021, providing an alternative solution softening the blow of operating a restaurant in a state without a tip credit.

The final rule further established the legality of overseeing and managing a tip pool that includes staff who do not customarily and regularly receive tips by directly interfacing with a customer (managers and supervisors are still prohibited from participating in tip pools).

If Oregon were to consider a change in state policy and freeze future minimum wage rate increases for workers earning tips, it would directly impact tip pooling policies already in place across the state. So, we have increasing minimum wage rates for workers making far more than minimum wage and the ability to implement tip pools on one hand, and an interest in freezing minimum rate increases in the future for tipped workers but the potential elimination of tip pools on the other.

At the end of the day, tip pooling arrangements are creating more wage equality inside the walls of restaurants across Oregon, and we are grateful for securing the win on behalf of restaurants operating in all seven states without a tip credit. Our optimal next step would be to continue securing the rights of operators to implement and adjust tip pools as needed amongst front and back-of-the-house workers while also addressing the problematic policy of artificially increasing hourly minimum wage rates for servers. Ironically, the state mandate has and will continue to create more wage inequality for teammates in our restaurants until directly addressed by state policymakers.

Become a State Capitol Hill Runner! ORLA is embarking on an ambitious effort over the next 18 months to connect one restaurant and one lodging operator with each of the 90 legislators serving Oregonians in the state capitol. If successful, ORLA will have 180 active members working with intention to develop personal relationships with elected officials representing their legislative district in time for the 2025 Oregon Legislative Session. If you are interested in the program or already have a strong working relationship with your State Representative or State Senator, email ORLA’s Director of Government Affairs Greg Astley at Astley@oregonrla.org.

BRANDT, PRESIDENT & CEO, ORLA

ADVOCACY UPDATE

Providing Testimony on Key Issues, Training Industry Leaders to Share Their Voice

As of this writing, the Senate Republicans in the Oregon Legislature are on their fifth week of a walkout to deny a quorum. At issue are several items including bills on abortion/ parental rights and gun control and the assertion from the Senate Republicans that Senate Democrats are not following the law.

Legislative Session Hits Major Speedbumps

Senate Republicans based their boycott on a 1979 state law that requires the summaries of bills to be readable by those with an eighth- or ninth-grade education — measured by a score of at least 60 on something called the Flesch-Kincaid readability test.

The Flesch readability test was designed in the 1940s to measure how easy it is to read and understand a body of text. It accounts for factors like word and sentence length to determine the grade level of a text. Scores range from 1 to 100, with 100 being the easiest to read and 1 being the most difficult. A score between 60 and 70 indicates an eighth- or ninth grade reading

level. Oregon’s law says bill summaries must have a score of 60 or above.

What this means for legislation not already passed is uncertain at this time. Unlike Congress, Oregon’s Legislature must pass a balanced budget each year and although a continuing resolution allows the state to function beyond the constitutional end date of the Legislature on June 25, there are potentially serious repercussions for agency budgets, funding for essential services and any legislation not already passed. Republicans said they will return on June 25 to pass a budget, but publicly, Senate Democrats are saying they won’t allow that to happen.

For many of the bills ORLA is following, the future is unknown. Unless a bill has already passed both the House and Senate, it seems unlikely at this time much else will happen with bills waiting to move.

Below is a list of the bills ORLA is tracking that have already been signed by the Governor or have passed the House and Senate.

HB 2093 – Film Production Tax Credits: Conforms applicability period for amendments to tax credit for certified film production development contributions to sunset applicable to credit. Takes effect on 91st day following adjournment sine die. ORLA supported this bill.

HB 3412B – Worker’s Compensation: Authorizes physician assistants to provide same level of service as nurse practitioners for workers' compensation claims in managed care organization setting. Increases from 60 days to 180 days period beginning on first visit on initial claim that physician assistant may be primarily responsible for treatment of worker's compensable injury. ORLA was opposed to this bill.

SB 31A – Paid Leave: Requires Director of Employment Department to determine solvency of Paid Family and Medical Leave Insurance Fund for purposes of paying benefits and grant awards. Specifies timelines within which director shall make solvency determinations and regarding when payment of benefits and grant awards shall commence once fund is deemed

solvent. Declares emergency, effective on passage.

ORLA was monitoring this bill for potential changes to the Paid Leave program. As passed, it allows the Director of the Oregon Employment Department to put off paying benefits if he believes the fund is not solvent.

SB 545A – Reusable Containers: Directs Oregon Health Authority to adopt rules allowing restaurants to allow consumers to fill consumer-owned container with food. Requires authority to adopt rules that take effect no later than June 30, 2024. Declares emergency, effective on passage.

ORLA was initially opposed to this bill

ORLA provided testimony at two different OLCC Commission meetings in opposition to this proposed surcharge and encouraged bars and restaurants to speak up as well to share their story and reasons for opposing the surcharge. Some of the reasons included:

MEANINGFUL MOMENTS INSPIRED

CONNECTING PEOPLE WITH WORLD-CLASS BRANDS FOR WE ARE A FORCE FOR POSITIVE CHANGE @COLUMBIADIST_WA @COLUMBIADIST_OR

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• Although the money is proposed to go to mental health and addiction services, in reality, it will be put into the General Fund meaning there is no guarantee it will be used for the intended purposes.

• State services should be funded by all taxpayers, not a singular group already taxed heavily in Oregon.

• Increased taxes will be passed on to consumers in the form of higher prices. Higher prices lead to a loss in sales, and a loss in sales leads businesses to cut employment.

• This tax increase will hurt small bars and restaurants the most at a time when the Governor and the OLCC Commission should be supporting them.

The OLCC Commissioners plan to take a vote at the June 15 meeting however, as of this writing, the Governor has pulled this out of the budget.

ORLA Needs Employee’s Predictive Scheduling Stories

We’ve heard from numerous operators about challenges their employees face because of the predictive scheduling law passed in 2018 and updated in 2020.

Oregon Bureau of Labor and Industries

Commissioner Christina Stephenson has asked for data and stories from employees to help her make changes to the existing scheduling law. ORLA is willing to facilitate the gathering and sharing of stories and data, but we need your help.

If you have employees who have been challenged by the scheduling law with working enough hours, picking up shifts, or any other issues related to the law, please have them contact Greg Astley, ORLA Director of Government Affairs at astley@oregonrla.org with their story.

Advocacy is an Important Part of the OTLA Curriculum

The Oregon Tourism Leadership Academy (OTLA) is an ongoing program led by ORLA in partnership with the Oregon

Destination Association and Travel Oregon. It’s targeted to public and private sector tourism professionals who are seeking to polish their leadership and professional skills, continue to grow their career accomplishments, and make positive and lasting contributions to the state’s tourism economy and its success.

As part of the curriculum, attendees are given several relevant industry topics from which to choose and then prepare and present testimony to a group of elected officials later in the year.

Past topics have included workforce development, local tourism grant programs, whether or not tourism pays its way for communities, and short-term rental regulations and management to name a few.

Attendees are given time to research their topic, discuss it with industry leaders who help them prepare and polish their final presentation, and then testify before a group of local elected officials who volunteer their time to offer advice and feedback.

The exercise is important as it not only helps prepare these hospitality professionals to testify on issues important to them, their organizations and their communities, but it also helps to educate and inform the local elected officials about issues they may not have been aware of previously.

Although many participants are initially apprehensive about public speaking and testifying before others, they come away from the experience with more confidence and a greater ability to speak up on the issues that matter the most.

Cannon Beach Considers TLT Increase to Pay for School Renovation

The City of Cannon Beach is considering an increase in the local TLT (transient lodging tax) of up to two percent to help pay for the renovation of the Cannon Beach Elementary School into a “tourism facility.”

Under state law, local TLT funds increased or introduced after July 1, 2003, must be split with 70 percent going to tourism marketing, promotion or facilities and 30

percent unrestricted for use by the local taxing municipality.

The initial budget for the renovation of the school was around $4 million dollars but recently, as plans have expanded, the cost for the renovation has ballooned to $12 million.

Many community members, including the two most recent former Mayors, have questioned the size and scope of the project, the amenities being proposed, and whether they are necessary or should instead be on a “wish list.” They also wonder if the project itself is needed considering event space in Cannon Beach is already underutilized.

In addition, the City of Cannon Beach has not adequately addressed the lack of parking for this event center as many people have pointed out a parking shortage already exists in town.

Despite lodging operators testifying before City Council, there appears to be little interest on behalf of city staff and several councilors to consider anything other than

lodging taxes paying for the entire project. Operators were even willing to compromise on proposed funding to include an increase in property taxes for residents along with a modest TLT increase.

Oregon Lottery Rule Change Proposal

The Oregon Lottery is proposing rule changes related to increasing the Video Lottery Terminal (VLT) sales requirement, establishing a waitlist for VLT applicants, new requirements for applications and repealing the pause on VLT applications.

According to the Oregon Lottery, the proposed rules will support the next phase of the Lottery’s approach to managing the Video Lottery Program. Specifically, the proposed changes lift the pause on processing new Video Lottery retailer contract applications that went into effect in December 2021. This will allow the Lottery to return to processing those applications. The Oregon Lottery is also proposing other policy changes to improve the long-term sustainability of the program including:

1. Establish a waitlist for interested Video Lottery retailer applicants. Interested applicants can join the waitlist online. Each quarter, the Lottery will determine the number of applications that will be processed and will select them from the waitlist in the order received or they may prioritize applicants based on sales potential or geographic considerations.

2. Increase the minimum weekly sales requirement for each VLT from $2,667 dollars played per week per terminal to $10,000. This will allow the Lottery to relocate underperforming VLTs to higher-performing retailers. (The Lottery does not remove a VLT from a retailer who only has one VLT.)

3. Require that a business be continuously open and operating for at least nine months before starting a Video Lottery retailer contract application. (A waiver is available for current retailers with two or more locations who meet certain requirements.)

4. Limit the use of temporary contracts. The temporary contract process will be available for traditional products and some types of Video contract applications, such as sale of business and change of ownership, but will not be used for new Video Lottery installations.

ORLA, along with several Lottery retailers, provided testimony specifically in opposition to the changes for the weekly sales requirement and limited availability of machines and also provided suggestions on how to maintain healthy, incremental growth to keep pace with inflation and meet state budget goals without expanding gambling in Oregon.

ORLA will continue to keep members updated as the rulemaking process progresses.

ORLA Plans Regional In-Person Meetings

Kicking off another round of in-person Regional Meetings, ORLA will be in John Day on July 12 to meet with members and others who want to hear updates on the

2023 Legislative Session and discuss local issues with ORLA’s Government Affairs and Membership teams.

More regional meetings will be scheduled for September, October, and November around the state with dates and locations coming soon. Check the ORLA Calendar for upcoming meetings and events at web.oregonrla.org/events

If you are interested in hosting a regional meeting, please contact your local membership representative, Steven Scardina (sscardina@OregonRLA.org) or Terry Hopkins (thopkins@OregonRLA.org).

ORLA Director Named New Chair of Statewide Advisory Committee Greg Astley, ORLA’s Director of Government Affairs, was recently voted in as the new Chair of the Oregon Health Authority’s Statewide Food Service Advisory Committee (FSAC). He previously served as Vice-Chair and takes over the position from Judy Craine (Holman’s Bar & Grill) who is retiring. Judy has served on the statewide FSAC

since 1989 and has been a champion for the restaurant and bar industry.

The mission of the FSAC is to assist and advise the Foodborne Illness Prevention Program in achieving its goals, represent the Committee’s constituencies, and ensure food safety and the protection of Oregon’s citizens. The Committee is comprised of 12 to 15 members representing the food service industry, consumers, educators, dieticians, and local, state, and federal regulatory officials.

There are several vacancies currently and we need industry operators to join and represent bars and restaurants. For more information, please contact Greg Astley, ORLA Director of Government Affairs at astley@oregonrla.org.

AHLA’s Hotels On The Hill Generates Discussion and Recognition

Over 250 industry leaders, including 24 partner state associations, joined the AHLA team for Hotels On The Hill in Washington, D.C. this past May. The

return to an in-person advocacy day generated 116 meetings with Members of Congress and staff.

Jason Brandt, President and CEO for ORLA, attended and met with most of the Oregon Congressional delegation in separate meetings. Issues discussed included Immigration Reform, Workforce Development and Travel and Tourism.

In addition, AHLA Golden Bell awards were presented to U.S. Sen. Robert “Doc” Marshall (R-KS) and Congresswoman Lisa McClain (R-MI) for their dedication and commitment to ensuring hotels have an environment in which they can thrive. The evening’s congressional reception in the U.S. Capitol attracted almost 400 attendees, including congressional members, senators and staff.

To join the ORLA team for future AHLA D.C. trips, please contact Greg Astley, ORLA Director of Government Affairs at astley@oregonrla.org.

Women Who Stir The Pot

This past May ORLA and the Portland Kitchen Cabinet once again hosted the Woman Who Stir the Pot event, this year at Mother’s Bistro and Bar downtown Portland. The evening was spent connecting with other women in the hospitality industry and engaging in conversations about the successes and challenges that each face working in foodservice. Portland City Commissioner Carmen Rubio attended the event in support women entrepreneurs and visited with attendees. Mother’s Bistro’s Chef and owner, Lisa Schroeder shared how she got her start as a restaurant owner and how that path led her to be where she is today—being named Oregon’s Small Business of the Year by the U.S. Small Business Association.

A big thank you to our event sponsor Harbor Foodservice, and to Stoller Family Estate for providing the wine and Mother’s Bistro for the event space and hospitality. We look forward to bringing more women in hospitality together in the coming year—stay tuned!

Portland Updates

Portland is relentless at testing patience as members continue to share concerns about safety for the public and their employees, the homelessness and mental health crisis, and the hope to see people return to their downtown businesses. ORLA members met with Crisis 24, an organization hired by Portland Downtown Clean & Safe, to gather multiple stakeholders with the goal of producing an objective in-depth analysis and report regarding Portland’s safety, security, and business sustainability threats, and recommendations for action and recovery. The assessment will

be presented to Portland City Council, and potentially the county, upon completion.

Portland Lodging Alliance and Portland Kitchen Cabinet members have met with Portland City Commissioners Gonzalez, Rubio and Mapps at conversational meetings held earlier this year, along with Multnomah County Chair Jessica Vega Pederson and the Portland Bureau of Public Transportation. Upcoming meetings will be held with the City of Portland’s Division of Community Safety to address the continued issues of public safety businesses have been facing. Both

local leadership teams, along with ORLA signed in support to a letter spearheaded by the Portland Business Alliance directed at all three Portland Metro counties—Multnomah, Clackamas and Washington—demanding the counties fix their contracting practices to more urgently deploy Supportive Homeless Services program dollars and build our workforce of service providers and trained outreach workers. Over 65 business organization partners, Alliance members, and homeless service providers signed onto the letter.

CHECK-IN ON INCENTIVES FOR EQUIPMENT UPGRADES THAT WILL IMPROVE GUEST COMFORT AND LOWER ENERGY COSTS

Get cash incentives for installing energy-efficient pool heaters, ice makers, laundry washers, in-room heat pumps and more. Energy-efficient equipment will save you money on energy costs and provide guests with a consistent, comfortable stay. Learn more at www.energytrust.org/lodging.

STRENGTHENING YOUR LOTTERY CONNECTION

More Than Just a Resource, Account Managers Offer Tips and Training

If you are an Oregon Lottery retailer, you may have called on your account manager to help with a pressing question or issue. But account managers aren’t just a resource during problem periods. Read on to hear how to best leverage their knowledge and skills to help your business and drive sales.

It all starts with trust according to Phill Hovey, a Lottery account manager covering the Springfield area. Hovey, along with the other account managers featured in this article, advise, coach, and respond to hundreds of bars and restaurants selling Lottery games across Oregon. They see firsthand what helps a business’ sales and what might have a negative effect.

“I’ve had business owners say, ‘how is my neighbor so successful?’” Hovey said of a recent conversation with a retailer in his portfolio. His response is that building trust with him, and customers, is a great place to start.

“Making your customers comfortable is important,” he added. “If the room is dark and dirty, it attracts a certain type of clientele.”

Cris Prokopec, an account manager overseeing the N.E. Portland area, shares the same advice about developing an environment for players that makes them feel safe and welcome. “I’ve encouraged some retailers to remove walls to allow for staff to monitor the whole floor,” he said. “It has really deterred people who may be there for the wrong reasons and helps with crime prevention.”

Sue Finer is an account manager covering the Gresham/Troutdale/Fairview region and has offered retailers recommendations such as investing in more comfortable chairs and extending hours to boost sales.

“One of my accounts wasn’t open until 4:00 p.m., which meant they were missing out

on a large part of the day,” she explained. “I understand staffing may be an issue but being open more hours generates more revenue.”

MAKING TIME FOR TRAINING

A reality for some business owners is that they can’t be present at their restaurant or bar on a daily basis.

“One problem we encounter is the people who are ‘in charge’ don’t have access to critical things and proper training,” said Hovey. “That may include keys to open a cash box or a Video Lottery Terminal (VLT), or the knowledge of how to scan a new pack of Scratch-its.”

Kevin Anderson, an account manager in Medford, said he’s found confident, welltrained staff generate greater sales and won’t slow down your business. “If something goes wrong, staff can be crippled,” Anderson said. “You want your staff to have a broader scope of knowledge than selling tickets and handing out cash.”

Hovey has responded to calls where staff weren’t trained on forms or basic processes, and it resulted in lost productivity and sales.

“If a person on staff can’t open a machine, something as simple as running out of paper will keep them down for hours,” he said. “That’s quite a few hours of play lost. It’s also stressful for staff if they are being yelled at by a customer because a machine is down.”

Oregon Lottery account managers offer basic training, which can be as simple as reviewing how to fill out a form or going over a variety of topics. If something more in-depth is needed, retailers can request a free, day-long training for staff through the Lottery’s training department. Visit OregonLottery.org/for-retailers or email RetailerTraining@lottery.oregon.gov.

With recent high turnover in the restaurant industry, Anderson said training can help with retention. Afterall, “this is an investment in your employees,” he said.

DID YOU KNOW? Top tips from Oregon Lottery account managers

Ticket problems – If there’s an issue with a ticket under $20 (bar code missing, etc.), staff do not need to complete paperwork in most instances. “Call it in right away on the Lottery’s Hotline (1.800.766.6789) and if it’s past 8:00 p.m., leave a message to call the next morning,” said Prokopec. If it’s not reported right away, retailers will not be able to receive a credit.

Organize for success – Store materials and back stock in a place that’s easy for staff to access. “Keep rolls of paper, ticket stubs, etc. where it won’t lead to the interruption of someone playing,” said Hovey. “I see many retailers who store our paper supplies under their VLTs. When we come to add supplies or a staff member has to load paper into a VLT, they disturb the person playing. Many times, that player just cashes out and walks away.”

Enhance signage/awareness – Oregon Lottery’s marketing department will help retailers design signage or personalize social media images free of charge. Anderson said he’s heard this a lot from prospective customers, “I didn’t know they had Lottery. They don’t advertise.” (Note: printing/ production costs are retailer’s responsibility).

Stay informed – Oregon Lottery announces rule updates and other critical news via email. It’s important to have an owner or other top manager be responsible to read and receive the messages. “I know retailers have dozens of vendors, and each come with information that is deemed important, but Oregon Lottery does not send emails very often,” said Finer. “You can bet what is being communicated is important.”

MELANIE MESAROS, OREGON LOTTERY

FILLING THE GAP

How the ProStart Program Provides Foundational Support for the Future Workforce

Washington, D.C., where they competed against 48 other states. The restaurant management team came in 27th place, and the culinary team came in 26th place.

Among leaders in the hospitality industry, one common issue brought up in conversation is how the employment gap can be filled. While there is not an easy way to answer that question, there is a viable direction to consider. The Oregon Hospitality Foundation is working to help industry members address employment gaps as we focus on our future workforce through the ProStart Program pathway in high schools throughout Oregon.

After graduating from the ProStart Program, students have a sparked passion for the industry and are ready to give 100 percent. They have learned skills that prepared them for a hospitality career and are ready to be hired, having certifications like ServSafe, Food Handler, and advanced communication skills and knowledge of working in the front and back-of-the-house. Recognizing the importance of cultivating a future workforce is crucial, and these gaps can be filled with your help outside of your business and inside of the classrooms or by participating in events as we strive to keep growing our industry.

Throughout this year, industry members have been going into classrooms, inviting classes into their businesses, and volunteering at events like the ProStart Championships this past March. Acknowledging that your engagement makes a huge impact on how students view our industry will keep them interested. As ORLA’s CEO Jason Brandt says, "Working in hospitality at least once in your life molds you to be prepared for working any job and gives you the best soft skills you need to know for any industry," so let's make an impact and help foster students to fill those employment gaps.

On March 13 the Oregon Hospitality Foundation hosted the Oregon ProStart Championships, a statewide competition that brought together 12 teams from 10 high schools around the state to compete in culinary and management events. McMinnville High School won first place in the Restaurant Management category, and Crook County High School won first place in the Culinary Competition. Both teams had a little over one month to prepare for the National ProStart Invitational in

In that short month of perfecting their business plans and recipes before going head-to-head with the best of the best, many industry members reached out to help them perfect their recipe costs and written details of the competition. Their engagement also sparked interest in the creativity that the students put forth. Local Ocean Seafoods Chef Enrique Sanchez Rodriguez volunteered as a judge on the state level and was so inspired that he added Crook County’s starter dish on his menu. Volunteering as a judge, highlighting that dish and featuring the high school students' creativity is a fabulous example of how the industry's involvement can go full circle. We want to see more of this beautiful cycle taking place and keeping local students and their ideas featured in local industry businesses.

With the support from teachers, the Oregon Department of Education, and the nationally recognized ProStart curriculum from the National Restaurant Association Education Foundation, these students are ready to jump into our industry with high energy and professional manners. Our industry is alive and well with so much opportunity. We are the second-largest private industry under healthcare in the state and have one of the lowest barriers to entry, so let's continue to focus on the future.

If you are seeking employees for this summer or want to be more involved with the ProStart Program, please reach out to me at csmith@oregonrla.org. Be sure to follow the Oregon Hospitality Foundation’s workforce efforts in our new blog at OregonRLA.org/workforceblog

SMITH, OREGON HOSPITALITY FOUNDATION

Student competitors from McMinnville and Crook County High Schools at the National ProStart Invitational in Washington D.C. this past May.

FROM INDUSTRY TO TEACHING

How Success Can Look to Our Future Workforce

The Oregon Hospitality Foundation provides numerous workforce development initiatives, with one of our primary programs being ProStart, a national culinary and management curriculum available to Oregon high schools who express interest in developing a career/ technical offering for their students. The ProStart program's foundation is based on the commitment made by educators, who we refer to as ProStart teachers. The Oregon Hospitality Foundation works directly with all Oregon-based ProStart teachers in support of workforce and industry advancement. Currently, the Foundation supports over 50 Oregon ProStart teachers with active participation by 30 schools across the state.

As the ProStart Liaison/Executive Coordinator for the Oregon Hospitality Foundation, I work closely with ProStart teachers throughout the year. I recently had the opportunity to talk with Chelsea Archibald, ProStart instructor at Seaside High School. Her story comes full circle starting as a high school student participating in culinary competitions, to working in the hospitality industry, and then transitioning to a culinary instructor in the classroom. Her passion for the industry likely resonates with many who share a love of food and inspiring the younger generation to follow suit.

Chelsea’s journey began with something other than the passion for teaching, but instead, as an industry member working in a hotel. She always had a love of food,

which later on she realized would be a great way to positively impact the future workforce. She had no teaching credentials nor experience teaching at a school, but Chelsea did have a love for the hospitality industry and the drive to help students learn about how remarkable a career could be if you put your love of food and passion into the job.

Before Chelsea was the full-time instructor at Seaside High School for the culinary arts program, there existed a food program but nothing to its current level. Industry members would come in for a term and teach a class, however, the reach was limited and would only serve about 20 kids a year. In the year right before Chelsea started, the Special Education teachers instructed the class. After Chelsea filled the position as instructor, the program took a positive turn. It expanded to four courses offered year-round, and she adopted the ProStart curriculum along with advanced skills and learning opportunities.

Chelsea became a teacher by jumping through hoops, but it was all worth it. She had to have over 2,000 hours of industry experience (which wasn't an issue), an associate degree (which she already achieved at culinary school), and she had to complete 15 credits within three years of teaching. When asked what she would share with an industry member who might be interested in teaching, she said, "Be sure to reach out to all your teacher friends to learn about classroom management skills. You already know how to cook, but managing a classroom and gaining students' trust is difficult, and learning how to build relationships is important. Surviving your first year as a teacher is challenging but worth it."

Industry Support is Key

High schools across Oregon face a multitude of realities relating to bandwidth, budgeting, and administrative

Chelsea Archibald, Seaside High School Culinary Arts

policies relating to what career/tech programs to support. Navigating those dynamics has not been as difficult at Seaside High School because administrators firmly back the program. They looked at what the community needed, and in Seaside, there is a powerful hospitality presence with local tourism, so it was a pronounced direction for the school to choose ProStart when it came to CTE pathways. Throughout the year, industry members reach out directly to Chelsea, asking if they can speak to the class or if she has any students to recommend for hire. The community support is fantastic.

Industry mentors are critical to the success of ProStart programs in Oregon. Having someone from the industry with an active restaurant operation who proactively partners with their local ProStart teacher can exponentially increase the program's impact and success on students' lives. "When it comes to finding chefs who have the time and are willing to go into the classroom, it can be challenging. I know that from being on their side, working with high schoolers can be intimidating. However, just like chefs in the industry, we all have the same thing in common, the love of food."

Partnering with the industry to bridge the gap between classroom activity and real-world industry realities has certainly helped Chelsea with her program. She works hard to incorporate specialties and training soft skills to match what the students are trying to achieve, especially during competition season. Chelsea also makes sure her students are exposed to fine-dining chef mentors, helping further students’ education with a broader perspective.

Positive Impact on Students

With decades of industry experience, Chelsea had many stories to share, not only about how impactful the nationally

recognized ProStart Culinary Arts curricula is but also about how the program positively impacts her students. With tears of joy, Chelsea spoke about how struggling students have turned their failures into successes after learning about our industry and engaging in this CTE program.

instrumental in developing ProStart programming along Oregon's North Coast. He brought passion and artistry to hundreds of students before his unfortunate passing in a car accident just last year. "John was a legend, especially in the coastal community," said Chelsea. His legacy should live on, as "his presence was the best example." Industry members have numerous opportunities to make a difference with students while intentionally improving the foundation of Oregon's hospitality industry. If John were still here, Chelsea believes he would be encouraging others with, ‘You can do it! Students will be your future workforce, so investing in them is like a hand held out to them.’

One story she shared involved a student from a group home who had bounced around to different schools at least 15 times as a freshman, which caused many challenges. This was Chelsea’s first year teaching, and there were times when the student had no idea what he was doing, and Chelsea had no idea what she was doing, but they figured it out together. The student said this class saved his life. He was teased and bullied in other classes, but cooking made him feel like he belonged. He really cared about succeeding and kept showing up to her class through his junior and senior years of high school. Although home struggles remained, he was able to become independent and started working in the industry because of what he learned in ProStart. "I get to see this student and many others succeeding and staying in this industry. It is fun to see students learn about something they love and something they are excited to do as a career," she said.

Oregon's hospitality industry has been fortunate to have individuals we deem as our “trade giants.” One of those giants was John Newman, chef / restaurant owner from Cannon Beach. He was

Leaders like John have made an impact on industry members and instructors like Chelsea. She has expanded Seaside High School's ProStart program and secured political and administrative support from the community's help, local industry members, the administration team, fellow teachers, and mentors.

Chelsea shared some words of inspiration to educators across the state who may be interested in leveraging industry-based curricula in the classroom. "Just keep on keeping on. The day-to-day can be hard but remember who you are trying to reach. The students are worth it, and they need you. Remember, you don't see everything in their lives but know they want to learn despite all the troubles they are dealing with. The biggest takeaway in education is to be open, welcoming, and kind, as it is implied in our industry as well. We are molding our future workforce, and it starts with our help."

If you are interested in exploring how to become more involved with ProStart as an industry member through classroom visits or mentorship, please reach out to me at CSmith@OregonRLA.org.  COURTNEY

SMITH, OREGON HOSPITALITY FOUNDATION

BOUNTIFUL PARTNERSHIPS IN CULINARY TOURISM

Wild Rivers Coast Food Trail connects people to the bounty available on the Southern Oregon Coast.

Leveraging Local Food And Beverage Trails To Create Unique Experiences

People visiting Oregon are often looking to take in the bounty of the state’s world-renowned food and beverage scene. They seek farm-to-table dinners, opportunities to try locally made beer and wine, and for hospitality operators to give them authentic referrals to their favorite (often under-the-radar) hot spots.

Food, beer and wine trails are one of the ways restaurants, brewpubs, tasting rooms and lodging operators are generating buzz for themselves and local partners. They offer advertising and promotion, which can increase visitors and revenue, but there’s more to the story. Trails that offer passports or other incentives gamify the experience, encouraging more people to participate. These collaborative efforts are a great resource for networking and learning more about local attractions. Perhaps most importantly, food and beverage trails create unique experiences that keep people coming back and inspire them to make referrals to their friends.

Coos Bay’s 7 Devils Brewing Company was an early participant in the Wild Rivers Coast Food Trail, which works with more than 30 restaurants, seafood markets, farms and other businesses between Coos Bay and Brookings. Owner Carmen Matthews, who runs the company with his wife, Annie Pollard, said the trail is a

perfect fit with 7 Devils’ values. “Being a part of the community is a cornerstone for the reason we exist. We started this business to engage in the community in a way that we couldn’t do as individuals. It’s a way for us to collaborate with other partners and have more of an impact and create what we want to see in our community.”

The food trail publishes a brochure and manages a website that refers visitors to participating businesses and helps them plan itineraries. “The advertising alone that they help with is spectacular,” said Matthews, who feels there is a clear financial benefit to being involved.

However, being part of the program provides much more. “One of the benefits for us as a business is the collaboration we get between the food trail members,” said Matthews. Participating businesses tend to refer customers to other food trail members, but they also support each other’s businesses. For example, many of the vegetables on the menu at the brewpub come from Valley Flora Farm in Langlois. The spiced rum for the Dark ‘n Stormy cocktail comes from Stillwagon Distillery in Charleston and is blended with 7 Devils’ extreme ginger beer.

Photos from the Wild Rivers Coast Food Trail website wrcfoodtrail.com

“These collaborations help to highlight and bring focus to other businesses that we want our visitors to support,” Matthews said. “It’s really nice to bring all of those businesses into one trail that allows people to really experience this area in an authentic way.”

Participating in the food trail is an ideal way to highlight 7 Devils to their ideal customer — people who are looking for unique experiences that only the southern coast can offer. It provides a certain amount of legitimacy to this discerning customer that when they visit, they really are supporting a local business and will get an experience that is true to that area. Matthews ties himself even more closely to his community by regularly bringing in local musicians and artists who can showcase their talents. .

Perhaps just as importantly, participating in the program has helped Matthews find what he calls his tribe. “It helps us create a more cohesive experience that blends well with businesses that are up and down the coast,” Matthews said. Highlighting numerous businesses with similar values creates a positive overall experience for guests, which will keep them coming back to the area.

Emily McNulty with MaMere’s Guest House in Monmouth has had a similarly positive experience with the Great Oaks Food Trail in Polk County. The program’s printed map and business listing “is the number one brochure I pull out to give guests at the breakfast table,” she said. “We like to try to encourage guests to stay local and experience all the great things we have in the midWillamette Valley.” The food trail makes it easy to connect people to restaurants, wineries, farmers markets and even an alpaca farm.

McNulty is confident the food trail has economic benefits. “We’ve had a number of guests who said they stumbled onto the food trail website and that’s how they found out about us,” she said.

But the top benefit is the networking opportunities. “When the food trail initially launched, all these businesses came together and had sort of a mini conference,” she said. “We were able to meet folks and hear what they had to offer. Life is busy, so it can be hard to get out to all these places. There were businesses there that I didn’t know about. I thought I was pretty in touch with the community, but there were some gems that popped out that I just wasn’t aware of.”

A number of direct partnerships have grown out of that initial meeting. MaMere’s sends out a welcome email to all guests, and it refers people to Crush Wine Bar, another Great Oaks Food Trail participant, as well as local wineries on the list. The property keeps referral cards offering winery discounts (i.e, a two-for-

one tasting) on hand to give to guests. That way, wineries know how visitors find them. McNulty also likes to post about local businesses on her social media pages. Several of the featured businesses are food trail members.

These partnerships directly benefit MaMere’s too. Several wineries send their club members or other special guests to the B&B when they need overnight lodging. McNulty offers a discount when they come with one of these referrals.

To get the most bang for your buck from a food trail or similar program, show up for the opportunities to network with the other businesses, McNulty said. “You’re going to learn about local businesses and get to know people, and that means your visitors get a warm handoff when you refer them. Building those relationships makes for better cross referrals.”

She hopes any business that has an opportunity to join a culinary partnership like the Great Oaks Food Trail will consider doing so. “The more businesses that are involved, the better the food trail is going to be,” she said.

Promotional trails can focus on more narrow sections of the hospitality industry. The Washington County Visitors Association (WCVA) launched the Tualatin Valley Ale Trail in 2021 as a way to draw attention to the local beer scene. “I don’t think most people know we have more than two dozen breweries, and we wanted to build awareness,” said Sylke Neal-Finnegan, the organization’s vice president of marketing and communications. Given the region’s proximity to Portland, which is known as a microbrewing capital, it made sense to try and attract people farther afield.

The ale trail began as a traditional passport program. People would pick up a paper passport and have it stamped as they visited various breweries or brewpubs. In 2023, WCVA decided to gamify the experience and make the passport available through an app. Consumers check in using GPS-enabled phones at each location they visit.

“Once they check in, they amass points, and they can redeem them for little prizes along the way,” including coasters, beer bottle openers, socks and a beanie (the most popular option), said Neal-Finnegan. “If they finish the passport, they win a finishing cup that says Ale Trail Winner.” Some brewpubs offer specials to passport users, such as a free pint glass or half off an appetizer. Right now, 17 Washington County breweries are participating in the program, which will run through the end of 2023.

Photo from MaMere’s Guest House (Facebook) and Great Oaks Food Trail brochure

“The more businesses that are

the better the food trail is going to be,” - Emily McNulty, MaMere’s Guest House, Monmouth

Other regions considering a passport program should use a phonebased app if at all possible, Neal-Finnegan encouraged. “The transition from a paper passport to a mobile passport was one of the best things we could have done to support our breweries,” she said. “There’s a companion guide if people want something on paper, but transitioning to a mobile passport allows for greater flexibility. People always have their phones with them, so they’re not going to forget the passport in the glovebox of their car. It’s easier for them to check in and earn points.” It’s also beneficial for breweries, who no longer have to keep stamps on hand or take staff time to deal with passports.

Official food and beverage trails aren’t the only ways to undertake and promote culinary tourism partnerships. WCVA has taken a different tact in promoting local wineries. It produces a print publication called the Tualatin Valley Wine Guide that’s widely distributed throughout the metro area. Each local winery has a listing in the publication. In the middle are maps to help people plan visits to various wineries. Wine country trails also appear on WCVA's website; some have themes, such as wineries with old vines or those with sustainable farming and winemaking practices.

“It’s one of the most popular guides we have,” Neal-Finnegan said. “It’s one way to let people know we’re wine country as well, which is essential to building the popularity of our region.”

Executive Chef Franco Console has looked to a different type of partnership to build a loyal following at LARKS Home Kitchen Cuisine, located in the historic Ashland Springs Hotel. LARKS has a farm-to-table focus that requires working with numerous local farmers, ranchers, fisher folk and other food producers.

Console has longstanding relationships with farms such as Wandering Roots Farm in Gold Hill and Barking Moon Farm in the Applegate Valley, which make regular deliveries to him. He also visits the local farmers market on a weekly basis and keeps in touch with growers by email to see what crops are coming into season so he can plan new dishes.

The number one reason to buy from nearby producers is quality, Console said. The flavor difference between local and non-local produce is night and day, “so it was a no brainer to use it instead of

what people delivered off trucks from who knows where.”

He likes the fact that a farm-to-table menu allows him to support other local businesses. “We have so much great produce at our fingertips,” he noted. “Southern Oregon has such a bounty of seasonally changing produce and we’re very fortunate to be able to use it.”

Working with small producers also allows him access to ingredients he might not find from a larger supplier. LARKS’ beef comes from Diamond Bar Ranch, which is less than 15 miles from the restaurant. It makes an “ancestral blend” of ground beef, where the cow’s kidney, heart and liver are blended in. “It’s super nutrientpacked and delicious,” Console said. Burger sales have increased since he began buying the new blend.

Quality of the ingredients used and exceptional execution are two very marketable benefits to consumers, especially those who are health conscious and/or share values about supporting the local economy. Console believes his model has helped build LARKS’ reputation and brings in guests. The restaurant’s local focus has extended to a series of popular beer and wine dinners with Oregon producers such as the Willamette Valley’s Lemelson Vineyards.

There are challenges to the farm-to-table model, of course. “It takes that little bit of extra push to really support local and bring in the freshest possible products for our guests,” Console said. It can be hard to find small purveyors who can consistently provide enough product to supply a commercial entity. He recently used an Oregon cheese on the menu, but the supplier ran out, which required changing the dish offered on the menu. “It’s a dayto-day thing of communicating and making sure we have enough of what we’re running for the week.”

Console has also had to devise the best strategy for communicating farm information to guests. “When we first started writing the menu, we would include the farms with the description of each dish, but it was making the menus too long,” he said. Now, LARKS put the names of all the purveyors it's currently working with at the top of the menu. If people want more details about which farm’s foods appear in which dishes, they can ask their waiter.

As consumers’ interest change and evolve, hospitality companies must evolve with them. Partnerships with like-minded companies are a perfect way to increase revenue and give visitors an experience they will always remember.

SOPHIA BENNETT

EDUCATIONAL PROGRAM INCLUDES

KEYNOTE SESSIONS

Lodging Advocacy: Federal & Lodging Industry Update

Chip Rogers, President & CEO, AHLA

Hear insights from American Hotel & Lodging Association CEO, Chip Rogers, on legislative activity in Congress, industry travel trends, and projected travel demand and recovery.

Restaurant Advocacy: Federal Activity & Emerging State Issues

Aaron Frazier, VP of Public Policy, NRA Get an update on federal activity relating to the restaurant industry and hear about efforts and policies addressing emerging state and federal issues.

Building and Sustaining a Healthy Organization

Nate Nielsen, The Table Group Healthy organizations enjoy higher levels of productivity, morale, and retention of most valued employees. Organizational health connects equally with strategy and culture, and as such, is one thing the team leader cannot delegate to anyone else. As the fastest and most practical personality assessment for identifying an individual’s natural gifts at work, The Six Types of Working Genius model is revolutionizing the way we think about work and providing a whole new framework for tapping into one another’s “Genius.” Nate will illustrate what it takes to make an organization healthy and how The Six Types of Working Genius, as part of The Table Group’s organizational health methodology, helps build and sustain a strong organization. Nate brings a sincere desire to help leaders succeed, organizations thrive, and people find fulfillment in their work. His years of expertise in leading organizations and teams along with his passion to help others achieve more, led to his partnership with the Table Group.

BREAKOUT SESSIONS

Human Trafficking Prevention: From the Lens of a Child Survivor

Cheryl Csiky, In Our Backyard Michael Gallagher, Bridging the Gap Hear directly from Cheryl Csiky, a former child sex trafficking victim who transformed adversity into positive and thriving leadership. Retired Officer Mike Gallagher – Portland Police Bureau Sex Trafficking, spent the last 11 years working in the Sex Trafficking Unit. Hospitality businesses and teams will be equipped to prevent this crime from happening in their places of business and community.

ORLA Advocacy: State & Local Issues Impacting Hospitality

Greg Astley, ORLA; Jason Brandt, ORLA Makenzie Marineau, ORLA

Join ORLA’s Government Affairs team for a high-level discussion of the most relevant state and local legislation impacting the hospitality industry.

Taking Stock and Looking Ahead: Understanding Oregon Voters in 2024

John Horvick, DHM research

DHM Research has talked to tens of thousands of Oregon voters in surveys and focus groups the last several years, through Covid, contentious elections, rapid cultural change, and economic upheaval. This session will highlight what we’ve heard from voters, including their concerns and priorities, and what they are expecting from their elected leaders heading into a major election year.

OTHER BREAKOUT SESSIONS ON THE MENU:

Hiring Ideal Team Players, Employee Engagement, & Avoiding Team Dysfunction

Nate Nielsen, The Table Group

Addressing Cybersecurity: Tips, Tricks & Resources

Leslie Kainoa, Cybersecurity and Infrastructure Security Agency (CISA)

Forecasting for the Future: Trends for Business Travel & Discretionary Spending

Bob Whelan, ECONorthwest

The State Of Industry Taxation: Where Your Lodging Tax Dollars Are Going (And Other Valuable Visitor Profile Information)

Ladan Ghahramani, Travel Oregon

US & Oregon Hospitality Market Performance Overview

Chase Oeser, STR

The Anatomy of a Deal: How Hospitality Businesses are Bought and Sold

Chris Garratt, METIS

ADDITIONAL FUNCTIONS INCLUDE:

• ORLA Hospitality Awards

• Vendor Showcase

• Ashland Dine Around

• Annual Member Meeting

• Flavors of the Rogue Valley Reception

on critical issues affecting our industry, learn new best practices, and connect with industry leaders and peers.

ERC expertise delivered by Adesso Capital

ERC expertise delivered by Adesso Capital

ERC expertise delivered by Adesso Capital

The Oregon Restaurant & Lodging Association has engaged Adesso Capital to offer ERC filing services to our members. Adesso Capital provides concierge financial services to small and mid-sized businesses.

The Oregon Restaurant & Lodging Association has engaged Adesso Capital to offer ERC filing services to our members. Adesso Capital provides concierge financial services to small and mid-sized businesses.

The Oregon Restaurant & Lodging Association has engaged Adesso Capital to offer ERC filing services to our members. Adesso Capital provides concierge financial services to small and mid-sized businesses.

When the pandemic drove business in every industry into a downturn, Adesso assembled a team of tax experts to help entrepreneurs maximize the federal COVID relief available to them. Adesso Capital has helped hundreds of businesses secure tens of millions in ERC funds–with an average of $125,000 per ERC filing.

When the pandemic drove business in every industry into a downturn, Adesso assembled a team of tax experts to help entrepreneurs maximize the federal COVID relief available to them. Adesso Capital has helped hundreds of businesses secure tens of millions in ERC funds–with an average of $125,000 per ERC filing.

When the pandemic drove business in every industry into a downturn, Adesso assembled a team of tax experts to help entrepreneurs maximize the federal COVID relief available to them. Adesso Capital has helped hundreds of businesses secure tens of millions in ERC funds–with an average of $125,000 per ERC filing.

TENS OF MILLIONS

TENS OF MILLIONS

in ERC funds secured

TENS OF MILLIONS

in ERC funds secured

in ERC funds secured

Average amount of ERC funds secured per filing: $125,000 HUNDREDS of businesses helped

Average amount of ERC funds secured per filing: $125,000 HUNDREDS of businesses helped

Average amount of ERC funds secured per filing: $125,000 HUNDREDS of businesses helped

We urge you to take advantage of this program that will deliver a timely cash infusion to your business.

We urge you to take advantage of this program that will deliver a timely cash infusion to your business.

AdessoCapital.com/ORLA

We urge you to take advantage of this program that will deliver a timely cash infusion to your business.

UNCOVERING THE MYSTERY BEHIND CYBER CRIME

Take Steps Now To Protect Your Business

True Crime stories are not just for Netflix and podcasts. Most business owners don’t realize they are a potential target of a familiar crime scene, and the stakes are high–full of mysteries, international espionage, and tales of sabotage and cyber-attacks. It is too common recently for companies to experience a hacking or breach event or discover malware has infected and potentially taken control of its systems.

Recent high-profile breaches of trusted Oregon brands like Yoshida and Bob’s Red Mill have exposed employee data and brought operational software, reservation, and booking systems to a standstill. Now is the time to supercharge your data protection and privacy program. Businesses must consider and address these four areas to boost their security network.

1. Data and Network Inventory. Do you know what data you have, what is sensitive and requires additional protection, what is essential to your business, and who you share information with? Create a map of your network and data, and don’t forget the information you may have stored in paper files.

2. Defense Planning. Which sectors of your data or information flow need the most protection? Consider hiring an outside IT Cyber Security consultant to fine-tune and implement your plan.

3. Data Hygiene. Remove old data you don’t need, or if you are required to maintain data that is not in frequent use, move it to an air-gapped server that is not connected to the network or internet.

4. Privacy laws and Informed Consent. New local and international privacy laws are pushing the need for consumer consent for data gathering – post an explicit notification with an “Opt-In” or “Opt-Out” option. (This could be anything from payment processing, reservations, website, checking in, rewards programs, signing up for a newsletter or coupons).

In addition, every business should do the following annually:

• Conduct an annual company-wide cyber and data security audit.

• Develop a cyber-attack and breach response handbook.

• Offer regular staff training to protect password credentials by learning to avoid social engineering and phishing attacks.

Despite the best effort of any business owner, Data Breach happens, and when it does, protection is key. One of the most significant benefits of having Network Liability and Data Breach Insurance is

that the insurance company will bear many costs. Here are some services that Data Breach coverage can provide:

• Early intervention. If you suspect an attack or see something suspicious, you can call the insurance company, and they will get cyber security experts involved immediately.

• Forensic Analysis. The insurance company will investigate how the cybercriminals got in, what they got access to, and whether they could move from your network or computer systems to others through your network touchpoints for a supply chain attack.

• Security Hardening. IT Service professionals will do penetration testing to address the immediate problem and advise changes needed to prevent future attacks.

• Replacement of Equipment. Has your computer been bricked, and is it no more operational than a rock? Has your network been so compromised you should never boot it up again? Some policies offer replacement hardware and software post-breach.

All businesses, regardless of size or industry, are targets of cybercriminals. Take action now to protect yourself and your business.

JUSTINE AVERA, CRM, CIC, AIS

ABOUT

Justine Avera is a Producer at Elliott, Powell, Baden, and Baker. She is a 29-year veteran in the insurance industry, specializing in cyber security, manufacturing, cargo and distribution, professional liability, and intellectual property insurance. She can be reached at www.epbb.com or Javera@epbb.om.

HOTELS MAKING A DIFFERENCE

Oregon Coast Hotel Has Built In Energy Efficiency From Day One

On average, America’s 47,000 hotels spend $2,196 per available room each year on energy. This represents about six percent of all operating costs. By prioritizing energy efficiency, hotels can benefit from significantly lower operating costs through reduced energy use, all while contributing to a more sustainable environment. The SaltLine Hotel, located in downtown Seaside, is doing just that.

Saltline sits on First Avenue, where it replaced one of Seaside’s longest-running hospitality properties, the City Center Motel. The motel was purchased by Seaside Lodging LLC in 2013 and renovated. Eventually, the motel became “too much to keep going,” said Clarann Register, SaltLine’s operations manager. The plumbing and electricity had lasted beyond their lifespans, she said.

In 2019, the City Center’s cabin-type buildings were torn down so Seaside Lodging could construct SaltLine, a four-story, 65-

room boutique hotel with amenities such as onsite massage, a fitness center, a saltwater pool, a spa and a guest laundry.

The company knew it wanted to focus on energy efficiency from the start of the project, Register said. “That was one of the things that we made a priority.” Fortunately, they discovered a program that offers cash incentives to businesses committed to environmental stewardship. Since SaltLine was new construction, it qualified for a $2,500 incentive for early design assistance as well as a $2,000 incentive for LED lighting from Energy Trust of Oregon, which is estimated to save 13,300 kWh of energy annually.

The lighting project is a great example of how energy efficiency works not only for the environment but also for the business, Register said. “A lot of times, both can benefit,” she said. Choosing LED lighting was both eco-friendly and maintenancefriendly, with the staff not having to change bulbs as often.

A year later, the hotel upgraded its HVAC system, installing an energy management system, and received $6,000 in cash incentives to help cover project costs.

Hotels across the U.S. use HVAC controls to reduce the hours their systems spend heating or cooling rooms, especially empty rooms. The HVAC controls include custom programmable thermostats with motion sensors in each guest room.

Guests can still set the thermostat in each room to their preferred temperature, Register said. But when the motion sensor detects that no one is in a room, the system lets the thermostat drift up or down so the HVAC doesn’t have to run, saving energy. SaltLine staff can also remotely monitor whether rooms are occupied and adjust their temperatures.

Energy Trust estimates that the new HVAC controls will save SaltLine about 56,000 kWh of energy annually. Register said that following the installation, SaltLine’s electricity usage dropped by 40 kilowatt-hours a day. “Which might seem insignificant, but you do that year after year, it pays for itself,” she said.

According to Register, the lighting and HVAC controls projects are just two examples of how SaltLine has strived to be environmentally responsible since day one. Its goal is “to embrace sustainable practices and offer our guests informed choices to conserve energy, reduce waste and minimize environmental impact.” SaltLine offers guests free access to four electric vehicle charging stations and a fleet of bicycles. Each guest room has recycling bins and bulk shampoo dispensers. Working toward that sustainability goal with the help of Energy Trust’s incentives has been easy, Register said. “They just become your partner. It’s really pretty painless.”  ENERGY TRUST OF OREGON

ABOUT

Energy Trust of Oregon is an independent nonprofit organization dedicated to helping Oregonians benefit from saving energy and tapping renewable resources. If you are interested in reducing costs through energy efficiency, visit Energytrust.org/existingbuildings or email existingbuildings@energytrust.org.

IT’S YOUR BUSINESS:

Summer is here and with it comes an increase in heat and guests. Staying hydrated is crucial for optimum

physical and mental performance. As air temperatures rise, our bodies don’t have gauges like the ones we check to make

sure a machine isn’t overheating. Working in hot conditions means we must know how to prevent heat illness, recognize signs

of heat illness, and know how to respond should someone experience a heat illness.

• If working outside, do physical tasks during the coolest time of the day. Wear light-colored clothing (dark colors soak up heat from the sun).

• Take rests in the shade or in a cool environment.

• Watch out for each other and look for signs of heat illness. Signs of heat illness are essential to know.

• Heat exhaustion symptoms include dizziness, headache, sweaty skin, fast heartbeat, nausea/vomiting, weakness, and cramps.

• Heat stroke signs include red, hot, dry skin; high body temperature; confusion; fainting; and convulsions. Heat stroke requires immediate intervention. Seek medical treatment when any of these signs or symptoms are present.

• Create work plans that include water, shade, and rest. Train employees on signs to watch for and have an emergency plan to swiftly seek help should someone start to experience symptoms.

Water is one of those things that we all need but don’t think much about. It regulates body temperature through sweating and respiration, keeps joints and muscles lubricated, and helps deliver oxygen throughout the body, among other benefits. Staying hydrated, whether it’s hot or cool outside or inside, is a key healthy habit. But how much water do you need?

When temperatures are high, a general rule of thumb is to drink water every 15 minutes, whether you’re thirsty or not. There are many ways to encourage employees to hydrate while working. Take a look at these examples and consider what

could work in your business:

• Make cool, clean water easily accessible – whether your worksite is in a temperature-controlled area, outdoors in the elements, or somewhere in between.

• Install water bottle fill stations.

• Encourage water breaks.

• Include water among the beverages you offer for meetings or events.

• Hand out reusable water bottles.

• Put coolers filled with water bottles in work vehicles and break areas.

Takeaways

Employers and employees should be aware of the potential effects of working in a hot environment and how to prevent heat illness. Things to remember:

• Thirst is a sign that your body is already dehydrated.

• Hydration is important all the time, not just when you’re trying to cool down.

• Access to bathrooms is key to employees staying hydrated.

• Heat illness can be prevented through hydration, shade breaks, and limiting heat absorption.

• Train your employees on symptoms of heat illness.

• Have an emergency plan in place should someone suffer from heat illness.

More resources and safety talks on heat, hydration, and well-being can be found at www.saif.com/safety

Create a Culture of Food Safety

ORLA's ServSafe® Manager Certification Course

Give the best protection possible to your business, your brand and your customers.

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

> Register Online for In-Person Classes at OregonRLA.org/ServSafe <

JULY 2023:

Monday, July 10 • Wilsonville

Monday, July 24 • Wilsonville

AUGUST 2023:

Monday, August 7 • Wilsonville

Monday, August 14 • Wilsonville

Monday, August 28 • Wilsonville

SEPTEMBER 2023:

Monday, September 11 • Wilsonville

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 OregonRLA.org/ServSafe, or mail your completed form and payment to: Oregon Restaurant & Lodging Association, 8565 SW Salish Lane, Suite 120, Wilsonville, OR, 97070.

ON-SITE PRIVATE CLASS:

If you have 20 or more employees for the ServSafe course (and you have a classroom setting) we can provide the trainer at no additional cost! Call ORLA for details at 503.682.4422.

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 ORLATraining.org

LODGING PERFORMANCE

Hotel Benchmark Data

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

RESTAURANT INDUSTRY SNAPSHOT

Career Pathways in Oregon

The following data is provided by the Oregon Hospitality Foundation and Lightcast. Lightcast data is a hybrid dataset derived from official government sources such as the US Census Bureau, Bureau of Economic Analysis, and Bureau of Labor Statistics. The following illustrates a snapshot for the Cooks, Restaurants occupation in Oregon as of June 2023 (source: Oregon Employment Department).

NEWS BRIEFS

Happenings From Around the Industry

Congrats to Oregon's Small Business of the Year

Chef owner and operator of Mother's Bistro in Portland, Lisa Schroeder, was presented a prestigious award from the U.S. Small Business Association (SBA) this past May and was recognized nationally during an event at the White House celebrating Small Business Week. Schroeder was selected as this year's Oregon Small Business Person of the Year, recognizing her resiliency and innovation. Schroeder received help from a SBA loan to open Mother's Bistro in 2000, which started with 90 seats and has grown to a 200-seat restaurant with more than 65 employees. "I think one of the reasons why we are successful is that we really do love and care for the people who work for us," Schroeder said.

New Workforce Blog for Employers

The Oregon Hospitality Foundation (OHF) is laser focused on workforce development initiatives to help build bridges between hospitality industry employers and workers seeking employment opportunities. In an effort to keep lines of communication open with all industry operators interested in connecting with future employees for their operations, the Foundation has launched a new Workforce Blog, thanks to the support of our partners at Travel Oregon. Follow what's happening in workforce development efforts at OregonRLA.org/workforceblog and reach out to us if you're interested in getting involved.

Earthquake Early Warning System

Oregon is earthquake country and it’s only a matter of time before a dangerous earthquake occurs. ShakeAlert is a new Earthquake Early Warning System, operated by the U.S. Geological Survey and the University of Oregon, that quickly detects significant earthquakes and sends alerts. This early warning can provide people more time to protect themselves, and ultimately, save lives. Oregonians can receive these alerts for free on their cell phones via the app. Hotels and restaurants can also integrate these alerts directly into their facilities. ShakeAlert messages can be relayed through speaker systems, fire alarm panels, and computer monitors. To learn more, visit https://bit.ly/shakealertapp or contact Kelly Missett at kmissett@uoregon.edu.

Boiled Down: How to Build a Strong Company Culture

Volunteer Opportunities for ORLA Members

The Oregon Restaurant & Lodging Association is multi-faceted with a variety of different opportunities for professional development amongst hospitality professionals, including board and committee service, program participation, career fairs and school visits, leadership development training, and networking to name a few. For those looking to get involved in some way in their state association, or maybe looking for a leadership position, check out the numerous activities and opportunities for you to be more engaged and get the most out of your membership. Visit OregonRLA.org/getinvolved

Amid a business environment of extremely high employee turnover, skyrocketing inflation, and other issues impacting hospitality businesses, many companies have found a way to thrive by practicing a company culture that truly values and listens to its employees. In this 2-episode podcast series focusing on building strong company cultures, Ken Henson, owner/consultant with Refettorio Consulting, talks with us about the importance of culture, the hallmarks of a good work environment, and how to turn around a troubled working environment. Listen to ORLA’s Boiled Down wherever you access your podcasts or visit OregonRLA.org/podcast

Essential Tool to Boost Your Business Online

Google Business Profiles are the single most significant source of organic exposure for businesses online. By claiming your business profile, you can add new photos, update your business description, engage with customers and much more. In case you weren’t aware, Travel Oregon partnered with Oregon-based company, Locl, to help make managing your Google Business Profile simple and streamlined–and it’s free for restaurant, lodging, and tourism businesses across Oregon. Locl provides recommendations, intuitive tools, and real people to help answer questions. To get started, visit Travel Oregon’s Industry site at https://bit.ly/TOLocl.

WHAT YOUR PEERS ARE SAYING

Meet Some Oregon Restaurant & Lodging Association Members

Membership 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 what they love about working in hospitality, and their thoughts on positive trends. And for a seasonal little fun, we also wanted to know about their favorite thing to grill on the barbeque, and if they prefer the mountains or the beach.

Tell Your Peers a Little About You!

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

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

What consumer trend do you see positively impacting the industry?

What is one thing you love about working in the hospitality industry?

ERIK R JOHNSON

Weasku Inn, Grants Pass

Title: Owner

Joined the Company: 2000

Member Since: 2016

Fav to Grill: Santa Maria Tri-tip Beach or Mountains: Mountains (Lakes)

What is one thing you love about working in the hospitality industry?

I love to be able to host guests in a nontraditional, historic setting while helping them find experiences that create lasting memories.

KELSEY DANIELS

Flights Wine Bar, Bend

Title: Owner

Started the Company: 2021

Member Since: 2023

Fav to Grill: Cheeseburgers

Beach or Mountains: Beach, just because I get to live in the mountains!

What is one thing you love about working in the hospitality industry?

When our guests become friends. My favorite days are when someone tries a wine they have never heard of, or thought they wouldn’t like, and surprisingly state ’I love this!!!’

DAVID LENKE

Hotel Vance, a Tribute Portfolio

Property, Portland

Title: General Manager

Joined the Company: 2023

Member Since: 2022

Fav to Grill: Burgers and Smoked Brisket Beach or Mountains: Beach

What consumer trend do you see positively impacting the industry?

I think that bleisure (business and leisure combined) is going to make a big difference moving forward. We have already seen an increase in the booking of shoulder dates for groups. Combine that with offering unique local experiences.

What is one thing you love about working in the hospitality industry?

I love being able to provide unique experiences for everyone, including employees and guests.

Vesta Hospitality, Vancouver, WA

Title: Director of Brand & Communications, Pacific Coast

Joined the Company: 2019

Fav to Grill: Corn Beach or Mountains: Beach

What consumer trend do you see positively impacting the industry? Consumers are craving authentic experiences. There are opportunities to cater to the demand by highlighting history and local partnerships to create a memorable stay.

Spirit Mountain Casino, Grand Ronde

Title: Guest Services Director

Joined the Company: 2019

Member Since: 1996

Fav to Grill: Smoked Brisket Beach or Mountains: Mountains, with dogs

What is one thing you love about working in the hospitality industry?

The people and relationships!! From the GREAT team I work with, our regular local guests, and our first-time visitors. Every day is an adventure; no one is the same as the next.

KC Creative, Salem

Title: CEO/Founder

Started the Company: 2020

Member Since: 2023

Fav to Grill: Fresh Veggies Beach or Mountains: Beach

What consumer trend do you see positively impacting the industry?

UGC (User Generated Content) showcasing travel destinations, eateries, and places to stay!

JAIME EDER

Visit Central Oregon / Visit Bend

Title: Director, Workforce Development + Community Engagement

Joined the Company: 2022

Fav to Grill: Burgers

Beach or Mountains: Mountains

What is one thing you love about working in the hospitality industry?

I've always loved that the work I do in destination management helps drive local economies and supports small businesses.

Inn at Cannon Beach, Cannon Beach

Title: General Manager

Joined the Company: 2018

Member Since: 2000

Fav to Grill: Ribs

Beach or Mountains: Mountains

What is one thing you love about working in the hospitality industry?

I love meeting new people, learning their stories and then seeing them return to us again. It's all about building relationships for me.

YOUR NAME HERE

Tell your peers about yourself! Would you like to be profiled in the next issue of Oregon Restaurant & Lodging Association magazine? Reach out to Lori Little at LLittle@OregonRLA.org

Not yet a member? By banding together we make Oregon's hospitality industry stronger. Visit OregonRLA.org/membership to see the many benefits of membership and join today!

LINH DePLEDGE

RYAN FAHEY

KARA CAMPUZANO

KIM GIFT

HOW CAN WE SERVE YOU?

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

MEMBERSHIP CONTACTS:

STEVEN SCARDINA

Regional Representative

503.718.1495

SScardina@OregonRLA.org

TERRY HOPKINS

Regional Representative

541.441.2219

THopkins@OregonRLA.org

MARLA McCOLLY

Director of Business

Development

503.428.8694

MMcColly@OregonRLA.org

GOVERNMENT AFFAIRS CONTACTS:

JASON BRANDT

President & CEO

503.302.5060

JBrandt@OregonRLA.org

GREG ASTLEY Director of Government Affairs

503.851.1330

Astley@OregonRLA.org

MAKENZIE MARINEAU GA and Regional Leadership Teams Coordinator

541.404.0033

MMarineau@OregonRLA.org

GLENDA HAMSTREET Executive Coordinator

Government Affairs

971.224.1509

GHamstreet@OregonRLA.org

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

MEMBER SOLUTIONS

Save Time and Money with ORLA’s Cost-Saving Member Programs | OregonRLA.org

PREFERRED PARTNERS

WORKERS’ COMP INSURANCE

ORLA’s group program with SAIF affords members an additional 10% 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.

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.

PHHOSPITALITY BUSINESS INSURANCE:HIP

ORLA Members receive a free audit of insurance and risk management programs and can save an average of 10-15%.

NATIONAL PARTNERS

MUSIC LICENSING

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

MUSIC LICENSING

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

HOSPITALITY PARTNERS

Find additional member-to-member exclusive cost-saving offers and benefits aimed at improving your bottom line online at OregonRLA.org/hospitality-partners

• Asesso Capital

• Garth T. Rouse & Associates

• HR Annie Consulting

• My Accounting Team

• Oregonian | OregonLive

• Paylocity

NEW MEMBERS

ORLA Would Like To Welcome The Following New Members From November 2022 – January 2023

• Ambrosia QSR Oregon LLC, Portland

• Best Western Plus Ocean View Resort, Seaside

• Bulletproof Meals LLC, Salem

• The Commons, Seaside

• Curry in a Hurry LLC, Bakersfield, CA

• Denny's, Pendleton

• Eat Oyster Bar, Portland

• Evergreen Pub & Café, Rainier

• Far East, Ontario

• Five Star Burgers Oregon, South Jordan, UT

• Garibaldi House Inn & Suites, Garibaldi

• Honey Baked Ham Co., Beaverton

• k.p.d. Insurance, Portland

• KC Creative LLC, Salem

• Landmark Inn, Florence

• Marison LLC - Walery's Premium Pizza, Salem

• McDonald's, Eugene/Roseburg

• Memo's Kitchen, Medford

• Midnight Morning Incorporated, Gresham

• My Boys' Pizza, Creswell

• The Old Barn, Portland

• The Retreat, Links, Spa at Silvies Valley Ranch, Seneca

• Rose & Thistle, Portland

• ServiceMaster of Salem, Corvallis, Lincoln City & Eugene

• The Sextant Bar & Galley, Portland

• Swank House, Ashland

• TMC Financing, Oakland, CA

• Udders - Indra's Ice Cream Inc., Grants Pass

• University Place Hotel & Conference Center, Portland

• WillScot/Mobile Mini, Portland

• The Yard Food Park LLC, Salem

LOOKING AHEAD

Visit OregonRLA.org for event details and registration.