Restaurant & Lodging - Winter 2019

W I N T E R 2 019

EMPLOYING SUSTAINABILITY

How a New Generation of Thinkers Keep Our Industry Growing Green

ORLA LEGISLATIVE FRAMEWORK FOR 2019

Cooking Oil Recycling Tip Pooling Issue Continues to Evolve

TRISTIN SORNSON OSU-Cascades Hospitality Graduate, Revenue Analyst at Sunriver Resort Photo courtesy of OSU-Cascades

OregonRLA.ORG 1

Joseph P. Kennedy

President & Lead Broker

Michelle L. Kennedy

Principal/Designated Broker

2016: HBI National Broker of the Year 2017: Pacific & Mountain Region Broker of the Year

FRANCHISED & INDEPENDENT ECONOMY, MIDSCALE, UPSCALE METRO & RESORT LOCATIONS FULL SERVICE & SELECT SERVICE

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Oregon Restaurant & Lodging Association | WINTER 2019

The Northwest Hospitality Specialists Visit us online at www.crystalip.com {e} info@crystalip.com {p} 503.530.1316

Employees feedback drives food waste prevention at

¿Por Qué No? Taqueria

¿Por Qué No? Taqueria is a Portland eatery recognized for its delicious guacamole and margaritas, and long lines of customers nearly every day of the week. Less known are the taqueria’s sustainability efforts.

“From the very beginning, we prioritized

trim and leftovers to use for soup, stocks and

Manager of ¿Por Qué No? Taqueria, which

portion meat and size tortillas. We switched

sustainability,” said Brighid King, General operates two locations in Portland and a catering business. “We started with

composting shortly after we opened in

2005. As we grew, we focused on preventing food waste.”

Getting consistent employee engagement

is key for the taqueria. They seek employee

feedback during monthly staff meetings, via paycheck inserts, via email, with voice mail memos and at the end of each shift.

All their communication is done in English and Spanish.

“It was because of this feedback we

implemented some important changes that

helped us prevent food waste,” said King. “We invested in an extra freezer so we could save

sauces. We use visual guides to help staff

to more expensive cuts of meat that require less trimming before cutting. All these ideas came from frontline employees.”

Staff at the register ask extra questions to

ensure customers don’t return food because

veggie orders were meant to be vegan. They also keep an eye on portion sizes. Line cooks receive quarterly bonuses if food costs are within that range.

“We pay our employees a livable wage and

provide health insurance, we couldn’t do that if we wasted food,” King said.

Learn how you can prevent food waste

FoodWasteStopsWithMe.org

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Ask The Experts Industry Night Out at Produce Row Cooking Demonstrations with Celebrity Chefs

APRIL 14-15, 2019 presented by

Brought To You By A Special Thanks To Our Sponsors 4 Oregon

Restaurant & Lodging Association | WINTER 2019

THERE’S EVEN MORE BEING PREPPED JUST ANNOUNCED CELEBRITY CHEF

CHEF

MARCUS SAMUELSSON

BEAU CARR

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

COCKTAIL COMPETITION Fun and engaging cocktail competition sponsored

by Heritage Distilling Co. and featuring some of the best bartenders in the region.

From renowned Ringside Restaurant will be giving cooking demonstrations.

ASK THE EXPERT! A new show feature that’s sure to be a hit! Attendees can schedule time with leading experts in the food service industry to get answers on a range of subjects from menu optimization to cost controls and business advice. There’s a limited number of one-onone meetings available so sign-up early.

BAR BUSINESS MAGAZINE

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

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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, 800.462.0619.

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To learn more about ORLA log on to OregonRLA.org.

SALMON ART MADE FROM UNUSED PLASTIC STRAWS BY ARTIST DAVE MEEKER PHOTO COURTESY OF: Embassy Suites by Hilton Portland Downtown

PUBLISHER JASON BRANDT / PRESIDENT & CEO

JBrandt@OregonRLA.org LORI LITTLE / EDITOR

LLittle@OregonRLA.org HEIDI JANKE / DESIGN

WINTER 2019 Responsible and Sustainable

HJanke@OregonRLA.org

MEMBERSHIP

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

ADVERTISING

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

SUBSCRIPTIONS

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

COVER STORY 17 Employing Sustainability

Though Oregon’s Hospitality Industry

Has Long Been Eco-focused, a New

Generation of Thinkers Keep Our

Industry Growing Green.

ADVOCACY 8 Advocacy Update

From Local to National Issues,

ORLA is at the Table Defending

the Hospitality Industry.

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ORLA’s 2019 Legislative Framework Components to ORLA’s Advocacy Efforts for This Year

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Lottery Retailer Notes Oregon Lottery Contracts Up for Renewal in 2020

SOLUTIONS 27 Cooking Oil Recycling

An Easy Way to Enhance Your

Sustainability Efforts 29

Workplace Safety It’s Your Business: 9 Healthy Choices That Make Work Safer

EDUCATION FOUNDATION 30 Getting in the Game

Tackling Workforce Challenges

is a Team Lift.

IN EVERY ISSUE 7 From the CEO

Celebrating Our Champions

ORLA BOARD OF DIRECTORS

Buggsi Patel, Chair, BHG Hotels Dani Rosendahl, Vice Chair, On Deck Sports Bar & Grill Vijay Patel, Secretary, A-1 Hospitality Masudur Khan, Treasurer, Seaside Lodging LLC Zach Poole, Immediate Past Chair, Pig ‘N Pancake John Barofsky, La Perla Pizzeria and Beppe & Gianni’s Trattoria Chris Bebo, Provenance Hotels Richard Boyles, InnSight Hotel Management Group Don Crowe, Bandon Dunes Golf Resort Mike Daley, Pollin Hotels Emma Dye, Crisp Treva Gambs, Gamberetti’s Italian Restaurant Jim Hall, Independent Restaurant Concepts (IRC) Vickie Irish, Shari’s Restaurant Group Steven Johnson,Vip’s Industries Eli Katkin, Brickroom​ Matt Lowe, Jordan Ramis Attorneys at Law Bobbie McDonald, Sysco Tom O’Shea, Sunriver Resort Harish Patel, Hampton Inn & Suites Komal (Tina) Patel - Ex Officio Board Member, ALKO Hotels Katie Poppe, Blue Star Donuts Michael Rowan, Deschutes Brewery & Public House Randy Xavier, Food Services of America

14 Tip Pooling Issue

Continues to Evolve

ORLA Seeks Clarity on Rules,

Developing Guidelines for Restaurants.

INDUSTRY CHAMPIONS 33 2019 Oregon Teacher

of the Year

Eugene Educator Honored 37

Champions of Our Industry Oregon Hospitality Leaders Paving the Way, Making a Difference

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Lodging Performance Report Hotel Benchmark Data

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

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News Briefs Industry Happenings

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Cost-Saving Programs Member-Exclusive Benefits

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Looking Ahead ORLA Three-Month Calendar

ORLA President & CEO, Jason Brandt; Salem restaurateur Jessica Ritter; ORLA Director of Business Development Marla McColly

FROM THE CEO Celebrating Our Champions

H

ere at ORLA, we believe the turn of the year represents a great opportunity to celebrate hospitality champions like Jessica Ritter, co-owner of Wild Pear Restaurant & Catering and Ritter’s Housemade Foods in downtown Salem and this year’s Faces of Diversity Award winner. Our industry has a lot to be proud of including how women are leading the way. The restaurant industry has more women in management and ownership positions than virtually any other industry. According to the U.S. Census Bureau, 45 percent of foodservice managers are women compared to 38 percent in other industries. In addition, 58 percent of foodservice supervisors are women while in retail 43 percent of supervisors are women.

We are seeing major career opportunities open across Oregon in both the lodging and restaurant sectors. And these career development opportunities are commonly available to internal candidates looking for the next challenge in their workplace. Nine out of ten restaurant managers, supervisors, and chefs started with an entry level job in the industry. The median base salary for chefs and cooks is $50,000 currently and $47,000 for restaurant managers.

Women-owned restaurants like Ritter’s Housemade Foods are paving the way for future generations who find inspiration thanks to trailblazers like Jessica. Her first entrepreneurial venture into the food industry began in 2000, when she and her sister, Cecilia Ritter, opened Wild Pear Restaurant & Catering. Now located in downtown Salem’s 1880 Adolph Block Building, the restaurant’s beautifully designed dining room, inspired by the building’s history, reflects the sisters’ enthusiasm and passion for what they do.

In September 2016, Jessica and her brother, Mike Ritter, opened Ritter’s Housemade Foods in downtown Salem’s newly restored McGilchrist and Roth buildings. Seeking a unique niche in the downtown scene, the Ritters developed the concept for a casual, counter-service restaurant that had the same commitment to quality service and local ingredients as Wild Pear.

Between 1997 and 2007, the number of women-owned restaurants jumped by 50 percent. During the same 10-year time period, the total number of restaurant businesses in the U.S. rose by 36 percent.

As we kick off 2019, we felt a focus on some of ORLA’s champions to be more than appropriate. These hospitality leaders throughout Oregon are leading the way for others and redefining the industry and its impact on local economies across the state just like Jessica.

Lodging leaders, restaurant operators, culinary mentors, young professionals, community partners, and industry purveyors are all shaping the way we experience the authenticity of Oregon hospitality. Because of them, our industry will continue to thrive and provide lasting experiences for generations to come.

You can learn more about industry champions like Jessica Ritter on page 37 in this edition of your industry magazine.  JASON BRANDT, PRESIDENT & CEO, ORLA

Jason Brandt serves as the President & CEO of the Oregon Restaurant & Lodging Association. He can be reached via email at JBrandt@oregonrla.org.

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

T

he November election cycled through at a quick pace with definitive results for state and local governments.

The election results for Oregon have the potential to create very challenging dynamics for our industry in the 2019 Legislative Session. ORLA’s Legislative Framework for this yearwas discussed and approved at our Public Policy Committee meeting on December 11, at the ORLA offices in Wilsonville.

Read more on page 11.

In local ballot measures ORLA was opposed to Portland’s Measure 26-201 (Gross Receipts Tax) which ended up passing.

We were also opposed to a local sales tax on meals in Jacksonville which was soundly defeated 65 percent to 35 percent.

STATE

The team at ORLA very much appreciates all our members who contributed to the ORLA Political Action Committee (ORLAPAC) and allowed us to participate in a meaningful way in these important races. Your support and contributions will be needed even more in the future as we look ahead already to the 2020 election cycle.

2018 General Election Recap Governor Kate Brown (D) beat her opponent, State Representative and physician Knute Beuhler (R), giving her the opportunity to serve four more years in the office. With final numbers still to be reported, according to the Oregon Secretary of State’s website, the two raised and spent a record $36 million in this race.

Democrats in Oregon won big victories and now officially have a supermajority in both the House and the Senate for the first time since 2009. ORLA believes the best policy occurs when there is more parity in the two chambers and compromise between legislators is the rule rather than the exception, so the 2019 legislative session will be interesting to see how much discussion there is on bills and how much will simply be passed over objections.

Two bright spots for the hospitality industry: Cheri Helt, owner of Zydeco Kitchen & Cocktails and Bistro 28, both in Bend, won her Oregon House race and Christine Drazan, former Oregon Restaurant Association government affairs employee and Chief of Staff to both an Oregon House Majority Leader and Oregon Speaker of the House, also won election to her Oregon House seat. Both of these individuals understand the importance of a healthy hospitality industry to Oregon’s economy and understand the challenges of running a small business in Oregon’s current climate.

ORLA took a position on four of the five statewide ballot measures in this election cycle. We supported Measures 102 (Affordable Housing), 103 (Keep Our Groceries Tax Free) and 104 (Requirements for Raising Taxes) with only Measure 102 passing. We were opposed to Measure 105 (Repeal State Sanctuary Law) which was defeated.

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Oregon Restaurant & Lodging Association | WINTER 2019

In another local race, Bambuza owner Daniel Nguyen, won a seat on the Lake Oswego City Council and began serving January 1, 2019.

ORLA Encourages BOLI to Delay Pay Equity Enforcement for One Year ORLA joined with 17 other groups representing small businesses, farmers, builders and others encouraging the Oregon Bureau of Labor and Industries (BOLI) to delay punitive enforcement measures on the new pay equity law due to a lack of information related to the law coming from BOLI. With less than 47 days (as of this writing) until the effective date of this sweeping new labor law, the current Commissioner of BOLI has yet to release the necessary final rules to implement the law. Employers have been left with no official direction as they seek to navigate the details of the law.

For example, the final rules (which have not been published as of press time) will provide employers with clear definitions for what “benefits” include, compensation means (does it include tips?), and most importantly, what is allowed for pay differentials for work of comparable character.

This guidance is necessary for Oregon employers to implement the new law. The final rules will also provide much needed direction on what “skill,” “education,” and “experience” will mean in the context of this law.

No one believes anyone should be paid differently based on their gender, religion, sexual orientation or any of the ten protected classes as adopted by the 2017 Legislature. ORLA, along with many others, believes Oregon employers need time to successfully and accurately implement this new law.

LOCAL

ORLA Members Help Shape Single-Use Disposable Plastics Policy in City of Portland Three ORLA members served on a workgroup convened by Mayor Ted Wheeler to craft policy related to Single-Use Disposable Plastics (SUD’s) in the City of Portland. The workgroup also included members of the Surfrider Foundation, environmentalists, community members, members of the disabled community and city staff.

The Mayor tasked the workgroup with creating an ordinance around plastic straws but encouraged the group to look beyond just straws as well. Concerns about liability, lack of access to medically necessary plastic straws, and proceeding cautiously led to an “on request” policy for plastic straws for dine-in restaurants.

For delivery and take-out orders, employees will need to ask if patrons need utensils or condiment packets before placing any in the take-out carrier or bag.

After a second reading and unanimous vote, Portland City Council passed a new ordinance to reduce the automatic distribution of single-use plastics. Since Portland already has bans in place for Styrofoam and plastic grocery bags, the new ordinance repeals the existing code for Single-use Plastic Checkout Bags and Polystyrene Foam Food Containers and replaces it with Code Prohibitions and Restrictions on Single-use Plastic (Ordinance; replace Code Chapter 17.103; repeal Code Sections 17.102.300-340).

Here is the actual language of the policy regarding the single use plastics: 17.103.310 Restrictions on Single-Use Plastic Serviceware A. As of July 1, 2019, all retail food and beverage establishments and institutional cafeterias, where beverages may be consumed at dine-in areas, shall provide plastic straws and stirrers only after customer request.

B. As of July 1, 2019, all retail food and beverage establishments and institutional cafeterias, where customers may order take-out and delivery, shall provide plastic utensils and condiment packaging to take-out and delivery customers only after asking if the customer needs plastic utensils and condiment packaging and the customer responds affirmatively.

Definitions include: “Plastic serviceware” means single-use plastic straws, stirrers, utensils and condiment packaging.

“Retail food and beverage establishments” means any retail business that provides single-use plastic serviceware as a component of the product delivery. This includes but is not limited to full service and limited service (or fast food) restaurants, food carts, bars, coffee and tea shops, grocery stores, convenience stores, hotels and motels, caterers and food service contractors.

“Utensils” are single-use plastic utensils intended for consumption of food which include but are not limited to spoons, forks, knives, sporks and chopsticks.

As for enforcement and penalties: A. Violations of Chapter 17.103 shall be subject to: 1. Upon the first violation, the Director shall issue a written warning notice to the violator that a violation has occurred.

2. Upon subsequent violations, the following penalties shall apply: a. $100 for the first violation after the written warning in a calendar year; b. $200 for the second violation in the same calendar year; and c. $500 for any subsequent violation within the same calendar year.

3. No more than one penalty shall be imposed upon any single location within a 7-day period.

Be sure to read more in this issue on ORLA’s legislative priorities for the upcoming 2019 session. Our government affairs team will be in Salem everyday educating elected officials about the issues and challenges our industry faces.  GREG ASTLEY, ORLA OregonRLA.ORG 9

OSU Ecampus

Innovate and lead in a dynamic industry PROFESSIONAL DEVELOPMENT CLASSES OSUcascades.edu/hmprofessional

Start this spring.

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Oregon Restaurant & Lodging Association | WINTER 2019

ORLA’s 2019 LEGISLATIVE FRAMEWORK Components to ORLA’s Advocacy Efforts for this Year

W

ith the 2018 elections behind us and a Democrat supermajority in both the Oregon House and Senate, ORLA’s Policy Committee will be fine tuning the hospitality industry’s approach to the 2019 Oregon Legislative Session which begins officially on Tuesday, January 22.

Statewide Approach to Single-Use Disposables ORLA is a staunch proponent of laws which treat all Oregonians equally.

We commonly refer to this work as establishing preemptions in an effort to create consistency in business. The City of Portland recently passed an ordinance for on-demand plastic straws. In addition, the

Here are some of the issues that will be discussed as potential components to ORLA’s advocacy work inside the halls of our capitol building.

Following Seattle’s Lead on a Tip Credit Restaurant operators are continuing to face significant pressures and slim profit margins (especially in full-service models) due to an ever-increasing minimum wage that does not consider tip income.

ORLA is currently undertaking a study to research the current ranges of hourly income being earned by tipped workers to assist legislators in understanding the discrepancy in wages between the front and back-of-the-house. Tip pooling in Oregon for back-of-the-house workers is a major win for the industry, but a tip credit can more accurately provide income equality for Oregon’s restaurant industry. In Seattle, some employers have access to a $2.50 tip credit if they offer health insurance to their employees. We would like to see Oregon’s legislators consider a model of similar scope for the sustainability of the full-service restaurant model.

Protecting Dedicated Local Lodging Tax Funds for Tourism Promotion and Facilities Since lodging tax reforms in 2003, Oregon has seen the power of tourism and its positive economic impact for the people of our state. Tourism continues to produce results for us as an export economy.

According to a report by Longwoods International, every dollar we invest outside of Oregon in tourism promotion results in $237 in visitor spending and $11 in local and state tax revenue. Our achievements in tourism must be nurtured and continued strategic promotions will be necessary to encourage domestic and international travelers to choose our great state for their next professional or personal experience.

The Details Behind Paid Family Leave The number one labor policy priority for Democrats in control of the Legislature will be passing paid family leave legislation in Oregon which already exists in both California and Washington. Paid family leave will require a great deal of attention to detail as Oregon’s structure for creating a viable system will differ from that of our neighbors. ORLA believes in the concept of paid family leave and would like to work with legislative leadership to find a way to set up an employee paid system providing financial security for both planned and unexpected immediate family circumstances which require time away from work.

Protecting Oregonians from “Home Commercial Kitchens” A new law passed in California allows for the limited sale of food products to the public using home kitchens. ORLA will fight against these pursuits as a matter of health and safety for the general public.

Stringent health and safety regulations are in place for a reason and maintaining these commitments for all food sales to the public will be a top priority.

City of Portland ordinance will include on-demand plastic utensils for to-go orders. Both developments are good news for Portlanders and ORLA members in the marketplace compared to outright bans on these products. Given interest amongst legislators, ORLA will discuss options for creating a permanent model for plastic use at the statewide level to avoid the inconsistent policies that will otherwise pass at local levels of government across the state.

Discussing the Merits of a Youth Employment State Income Tax Credit A number of ORLA members are committed to the hiring of Oregon’s youth under the age of 18. And in today’s marketplace, a commitment to hiring youth employees can put major pressures on human resource needs given the many extracurricular activities employers must work around to accommodate the schedules of youth pursuing their high school diploma.

ORLA is interested in looking at legislation that would provide a modest incentive for Oregon’s hospitality industry to provide more first-time jobs for 16 and 17-year-olds.

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

Requiring Food Handler Cards for All Third-Party Delivery Services All those handling food for public consumption should be required to carry a food handler card. Oregon’s growing third party delivery services should also comply with the law. Without training and a food handler card, Oregon will continue to see delivery drivers pick up food, stop in the bathroom with the food, and then deliver it to the end consumer. We can avoid these situations with the expansion of state law to those carrying food out of restaurants for others.

Short-Term Rental Safety and Code Compliance ORLA continues the important work of reining in illegal hotels which continue to host guests without complying with safety regulations applying to the rest of the hospitality industry. Online Travel Agencies (or OTAs) should require all hosts on their website to prove safety compliance with the designated local jurisdiction and also prove appropriate home insurance coverage for accommodating out of town guests in exchange for money.

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

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

Industry Training That Supports Oregon Hospitality!

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Oregon Restaurant & Lodging Association | WINTER 2019

Instituting a Pass/Fail System for Restaurant Inspections Statewide Under current state law, county health inspectors provide a foodservice inspection grade on a scale of 0-100 with any score at 70 or above constituting passing.

Unfortunately, county health inspector grades can be seen as an overall restaurant quality grade in the eyes of consumers which is not the intent of the law. If any score at 70 or above constitutes a safe environment for public food consumption, then why not move to a pass/fail system for all grades? A pass/fail system would allow all operators to compete on the merits of food quality, customer service, and overall customer experience.  ORLA

LOTTERY RETAILER NOTES Oregon Lottery Contracts Up for Renewal in 2020

O

RLA is working with lottery retailers and the Oregon Lottery to develop the next retailer contract. The Oregon Lottery is planning a series of “roadshow” meetings for the fall of 2019 to talk with retailers around the state about the upcoming contract.

Once those meetings have concluded, we anticipate the Oregon Lottery will draft the next contract and distribute it to retailers starting January 2020. Contracts will need to be signed and delivered to the Oregon Lottery by June 30, 2020.

ORLA has completed a study on commission rates and the impact raising or lowering those rates will have on the overall financial health of lottery sales. The results of the study are being prepared and will be part of our conversations with the Oregon Lottery and retailers as we negotiate the next contract.

The Lottery will convene a meeting of the Retailer Advisory Committee in January of 2019 to share progress developing and executing strategies that may benefit retailers including mobile and sports betting products, enhancements to the Video Lottery, and retailer equipment. They also want to have an open dialog about any current or emerging concerns retailers have with partnering with the Lottery, whether those concerns are financial or operational.

2019 Lottery Commission Meetings: • Jan 25, 2019 - Salem • Feb 22, 2019 - Salem, Commissioners will attend via phone • Mar 22, 2019 - Salem • Apr 26, 2019 - Salem, Commissioners will attend via phone • May 31, 2019 - Salem • Jun 21, 2019 - Salem • July 26, 2019 - Salem, Commissioners will attend via phone • Aug 30, 2019 - Salem • Sep 27, 2019 - Salem, Commissioners will attend via phone • Oct 25, 2019 - Salem • Nov 22, 2019 - Salem • Dec 20, 2019 - Salem, Commissioners will attend via phone

If you have comments, concerns or questions about the next Lottery contract, mobile and sports betting products, lottery equipment or anything else related to the Oregon Lottery, please contact Greg Astley, Director of Government Affairs for ORLA at Astley@oregonrla.org.  ORLA

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TIP POOLING ISSUE CONTINUES TO EVOLVE ORLA Seeks Clarity on Rules, Developing Guidelines for Restaurants.

W

ith the passage of HR 1625, the Consolidated Appropriations Act, on March 23, 2018 and the subsequent signing of that bill by the President, states with no tip credit, like Oregon, once again have the ability to require tip pooling among front-of-the-house staff and back-of-the-house staff. Even with the passage of this rule change however, there is still some confusion around who is eligible, how to actually set up a tip pool and whether or not the new pay equity rules in Oregon will include tips.

The U.S. Department of Labor (USDOL) is set to convene a rulemaking group and sessions to help better define managers and supervisors for the purposes of tip pooling. Currently, the USDOL is using the “field duties” test to determine whether someone is a manager or supervisor.

The “field duties” test defines a manager or supervisor as follows: 1) One whose primary duty is management of the enterprise in which the employee is employed or of a customarily recognized department or subdivision thereof; 2) Who customarily and regularly directs the work of two or more other employees; and 3) Who has the authority to hire or fire other employees or whose suggestions and recommendations as to the hiring, firing, 14

Oregon Restaurant & Lodging Association | WINTER 2019

advancement, promotion or any other change of status of other employees are given particular weight.

Once the rulemaking dates are announced, ORLA will post the information and send emails to our members to make sure they have the opportunity to comment on the proposed rules.

ORLA is also working with several of our members to come up with guidelines for tip pooling for other members who have never set up a tip pool. We anticipate the guidelines will include formulas for tip pools, options on how to implement a tip pool and best practices for communicating and monitoring. Once we have those guidelines, we will post them at OregonRLA.org/GA and communicate with members directly about how and where to access them.

Finally, we are still waiting for the Oregon Bureau of Labor and Industries (BOLI) to provide pay equity rules for Oregon businesses which might include tips as part of the pay equity law. ORLA joined with others in the business community to request a one-year delay in implementation of the enforcement and penalties related to pay equity as employers have less than 45 days, as of this writing, to actually implement the rules if they were received today. Once those rules are made public, ORLA will communicate with our members about the impact they may have on your business.  GREG ASTLEY, ORLA

FEED THE

HUMAN

SPIRIT

Oregon Food Bank serves more than 740,000 people each year thanks to the generosity of our donors. Help feed the human spirit by nourishing our neighbors in need.

Donate Funds | Donate Food | Volunteer | Advocate

oregonfoodbank.org OregonRLA.ORG 15

Don’t Miss!

TWO CHANCES TO ENGAGE WITH LAWMAKERS AND LET YOUR VOICE BE HEARD! Tuesday, February 19 | Salem

Capitol Day Assembly Noon – 4pm | Willamette Heritage Center Dye House ORLA'S

CAPITOL DAY

Restaurants, Lodging & Lawmakers

Join an intimate group of industry leaders in meetings with state legislators and policy makers who decide laws impacting your business.

Tentative Agenda • Catered Lunch and Government Affairs Presentation • Discussion with Legislative Leadership • Conversations with Industry Legislators • Roundtable Discussions with Key State Agencies

Taste Oregon Legislative Reception 4:30 – 7:00pm | Salem Convention Center

2019 Presenting Sponsor:

Come enjoy food and beverage samplings from members across the state and meet Oregon’s lawmakers at this hosted reception.With this year’s full legislative session, it’s critical we have a strong showing of members in attendance to remind legislators hospitality industry businesses matter.

Wine tasting provided by:

Willamette Valley Vineyards

Co-Hosts:

While the event is free to attend, an RSVP is required.

RSVP TODAY!

OregonRLA.org/Taste or 503.682.4422 16

Oregon Restaurant & Lodging Association | WINTER 2019

Questions: Jennifer Starr: JStarr@OregonRLA.org or 503.682.4422

E M P L O Y I N G

S U S T A I N A B I L I T Y

THOUGH OREGON’S HOSPITALITY INDUSTRY HAS LONG BEEN ECO-FOCUSED,

A NEW GENERATION OF THINKERS KEEP OUR INDUSTRY GROWING GREEN.

Environmental sustainability has gone from industry buzz word to something every company must consider in the course of running their business. There are so many benefits besides the obvious one—keeping the planet livable and safe for future generations—that it’s a hard thing to ignore.

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Going green means cutting down on energy use, water and waste, all of which can lead to significant financial savings. “It also, in many ways, drives more profit,” said Dr. Steve Schein, president of L4S Consulting, which has offices in Portland and Ashland.

“Going green often creates new products and services, new menu items and new promotions.”

Putting eco-friendly practices in place can also be a real draw for consumers, who are increasingly looking to patronize businesses that are thinking about the triple bottom line—especially if they live in this part of the country. “In Oregon and the Pacific Northwest, we have some of the strongest environmental culture,” said Schein. “People really recognize that we have to protect the ecosystems we depend on, such as the rivers and forests and air.”

They want to support businesses with the same values.

Investing in programs that benefit both the environment and people can help companies with another big challenge: finding

top-quality employees, especially younger ones. “Millennials have this sense of community and wanting to be part of something bigger than themselves,” said Todd Montgomery, executive in residence and senior instructor at the Oregon State UniversityCascades Business and Hospitality program. “This is something we hear a lot, that they don’t see a separation between their job and personal life.”

“Companies that are integrating environmental and social programs into their products and training tend to have higher levels of employee engagement,” said Schein. “They recruit better people and have higher levels of retention.”

Many Oregon restaurants and hotels are ahead of the curve when it comes to supporting green practices. Those looking to do more or get started on the green path can look to up-and-coming leaders, experienced peers and new resources for ideas.

“GOING GREEN OFTEN CREATES NEW PRODUCTS AND SERVICES, NEW MENU ITEMS AND NEW PROMOTIONS.” - Dr. Steve Schein L4S Consulting, Portland/Ashland

Dr. Steve Schein, L4S Consulting

PHOTO COURTESY OF: Dr. Steve Schein, L4S Consulting

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R E T H I N K

sustainability through education Sustainability has always been a pillar of the OSU-Cascades hospitality management bachelor’s degree program, along with service, management and technology. It’s woven into all aspects of the curriculum, and students who want to go more in-depth on the topic have the option of specializing in ecotourism or sustainability. Either way, the goal is to help students develop a mindset that helps them make values-based decisions as well as ones that make good financial sense, said Montgomery.

Tyler Spragg, director of sales and marketing for the Pine Ridge Inn, a boutique hotel in Bend, said his experience with the OSUCascades hospitality management program helped him incorporate ideas about environmental, social, economic and community sustainability into his day-to-day decision-making processes at work. “Nowadays sustainability is something that’s pretty widely accepted,” he said. “It’s about goodwill and taking care of our environment and the social health of the community, but it also saves you money.”

“The entire hospitality management program is focused around thinking outside of the box and trying new things,” said Tristin Sornson, revenue analyst at Sunriver Resort and a recent degree recipient. “This goes hand-in-hand with sustainability, which is all about finding new solutions to problems that are going to be socially, environmentally, and economically friendly.”

In addition, she noted, “The program is designed to give its students hands-on experience so that when they graduate and begin looking for a job within the industry, they can provide tangible evidence of things that they have learned and how they can easily step into the workforce. With sustainability becoming a larger focus in general, having knowledge and past experience on sustainable projects can only make you a stronger candidate.”

Young leaders like these bring an important new perspective and set of resources to companies. But experienced hospitality industry professionals can also avail themselves to this program. Most of the classes are open to community members through the nondegree-seeking student program. Several are available online; see additional education and training opportunities in the sidebar.

“IT’S ABOUT GOODWILL AND TAKING CARE OF OUR ENVIRONMENT AND THE SOCIAL HEALTH OF THE COMMUNITY, BUT IT ALSO SAVES YOU MONEY.” - Tyler Spragg Pine Ridge Inn, Bend,

Sustainable Business Certifications Food Alliance (Oregon) FoodAlliance.org

Global Sustainable Tourism Council GSTCouncil.org Green Key Global GreenKeyGlobal.com Green Restaurant Association DineGreen.com Green Seal Hotel Standards GreenSeal.org/green-seal-standards/gs-33 LEED - U.S. Green Building Council New.usgbc.org/ Oregon Bed & Breakfast Guild’s Green Inspection Program Obbg.org/oregon-green-travel.php

General Info and Initiatives Cascadia Green Building Coalition Living-future.org/cascadia-green-building-coalition Clean the World (Soap Recycling) CleanTheWorld.org Go Electric Oregon GoElectric.oregon.gov Green Lodging News GreenLodgingNews.com Travel Oregon Forever Fund Industry.TravelOregon.com International Ecotourism Society Ecotourism.org OregonRLA.ORG 19

R E - E N E R G I Z E employees

Getting employees committed to helping the company meet its environmental goals is vital to the success of its sustainability programs. “What I find is that it’s important to give employees an opportunity to participate,” said Schein. “Employers who give their employees a facilitated one-day workshop about corporate social responsibility plans—or even a survey—are more likely to get people to buy in. If it’s top down there’s often resistance.

But if you give employees an opportunity to think about it and contribute to a plan, then buy-in is much better.”

Alex Dawes, general manager of the Embassy Suites by Hilton Portland Downtown, has created a number of programs that give employees a say in social and environmental sustainability initiatives. The hotel has a Make a Difference Committee that is led by team members. “They get to decide what the face of the hotel looks like in the community,” said Dawes. “We get multiple requests for donations for hotel rooms every year. This committee decides which ones we want to support.” The group also puts together teams for community events such as Polar Plunge Oregon (benefiting Special Olympics) and the Portland to Coast Walk Relay.

On the environmental side, Dawes works with a Green Team that looks for opportunities to reduce waste and increase eco-friendly practices at the hotel. For example, they requested that copiers default to double-sided printing and contain only recycled paper.

At Dawes’ urging, the hotel went plastic straw-free in 2017. “We did this not just because it was important to me but also because it was the right thing to do,” he said. “Here in Portland we rely so heavily on the cleanliness of our waterways to restore salmon and steelhead runs. Removing as much single-use plastic from the environment as possible is key to their long-term survival.”

To dispose of any remaining plastic straws in an eco-friendly manner, Dawes worked with other local accommodation providers, including the AC Hotel by Marriott Portland Downtown, to donate unused straws to local artist Dave Meeker.

Meeker melts them and recasts in the shape of salmon. The sculptures will be auctioned off to raise money for the revived hospitality track in New Avenues for Youth’s Promoting Avenues to Employment (PAVE) program—a good example of the close intersection between community and environmental sustainability.

No matter their genesis, Dawes sees these sustainability programs as crucial to keeping the property running efficiently and profitably. “Every way we can participate in the community and have fun and hang out as a team is great,” he said. “It really helps the team see each other as people as opposed to just coworkers. That translates to the business because when they’re asked to do something, they’re not just doing it for the general manager. They’re doing it because Alex asked them. There’s a lot more Embassy Suites by Hilton Portland Downtown Polar Plunge Team; Alex Dawes PHOTO COURTESY OF: Embassy Suites by Hilton Portland Downtown buy-in.”

Sometimes the ideas for causes to support come from local organizations that encourage volunteerism, such as Hands On Greater Portland. Other times, staff members ask if they can team up and support causes that are near and dear to someone’s heart. When a major earthquake struck Nepal in 2015, a group of Nepalese employees at the Embassy Suites cooked an authentic meal from their home country and sold tickets to raise money for the relief effort.

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Oregon Restaurant & Lodging Association | WINTER 2019

Schein pointed out another other way to get employee buy-in for sustainability programs is to incentivize participation. “One of the best things is for the company to integrate whatever it’s doing around sustainability into promotions or performance reviews,” he said. “Maybe five or ten percent of their bonus is somehow related to sustainability at the company.”

Salmon art from unused straws by artist Dave Meeker PHOTO COURTESY OF: Embassy Suites by Hilton Portland Downtown

R E M I N D

and educate staff and customers Getting staff committed to green programs is one thing. Getting them to follow through amid the hustle and bustle of everyday life in a hotel or a restaurant is another. On-going education and visible reminders of policies are helpful when it comes to implementing sustainability initiatives. For example, the Embassy Suites has signs up reminding employees to turn out the lights and conserve water when they can.

Educating guests—along with providing them with the resources they need to change their behavior—is also important to increasing a company’s overall impact. Spragg said all of the bathrooms at Pine Ridge Inn contain the requisite sign encouraging guests to reuse their towels so they don’t need to be washed every day. But they also have a sign with compelling

statistics that encourages guests to keep their showers short as a way to conserve water. Guests are provided with refillable bottles instead of plastic ones when they need to take water on their adventures.

Sornson recalled a lesson she learned from a chef who spoke to one of her classes. He purchased most of the restaurant’s food from a local farm, but nobody else—staff or consumers—knew that. He eventually realized he needed to share this information because it would help with marketing and much more. “If they included a small piece on their menu about this practice, or had a segment on their website about it, they could educate all parties involved, while also helping promote local farms—win-win!” she said. “This could also inspire and encourage others to do something similar, or simply inspire them to look into local farms within their area— win-win-win! While incorporating sustainable efforts is great and every bit makes a difference, by promoting and sharing their efforts they can have an even larger impact.”

“THIS COULD ALSO INSPIRE AND ENCOURAGE OTHERS TO DO SOMETHING SIMILAR...”

- Tristin Sornson Sunriver Resort, Sunriver

Tristin Sornson

PHOTO COURTESY OF: OSU-Cascades

OregonRLA.ORG 21

R E D U C E food waste

Food waste is a huge environmental issue—not to mention a costly one for businesses. Schein has partnered with the American Hotel & Lodging Association (AHLA), World Wildlife Fund and Rockefeller Foundation to create a website called HotelKitchen.org. It provides a very robust toolkit that includes videos, instructions on how to conduct a waste audit, pre- and post-service resources and much more.

All of the site’s resources are available at no charge.

Schein, in conjunction with the Oregon Restaurant & Lodging Association (ORLA), Metro, and DEQ, will present four free workshops on creating a strategic food waste prevention roadmap in early 2019. They will take place in the Portland metropolitan area, Medford and Bend. “The workshop focuses on how to measure food waste, how to engage your team around the issue, how to prevent it, and then how to donate any leftover food,” said Schein. At the end of the two-hour session, companies will have their own roadmap for decreasing food waste. A good example of a successful roadmap used in Oregon is with Kimpton Hotel Monaco Portland’s Red Star Tavern. Visit the case studies page of HotelKitchen.org to learn more and view Red Star Tavern’s roadmap.

Additionally, local governments in the Portland metropolitan area, Metro, DEQ and ORLA have started a program called Food Waste Stops With Me. The comprehensive program seeks to help businesses throughout the state prevent food waste in the first place, donate edible food to food banks, pantries and meal sites, and compost any food that can’t be consumed. Cities such as Eugene and Salem also have programs to help restaurants and other businesses divert their food waste for composting. Go to FoodWasteStopsWithMe.org and click on the Request Assistance to get connected with resources in your community.  SOPHIA BENNETT

22

Business Resources Food Waste Stops With Me Guide for Businesses FoodWasteStopsWithMe.com • Case studies, podcasts, webinars, videos • Links to local jurisdictions

Leanpath Leanpath.com

City of Portland Bureau of Planning and Sustainability PortlandOregon.gov/bps

National Restaurant Association’s Conserve Program Conserve.Restaurant.org

Energy Star Energystar.gov

ReFed Restaurant Food Waste Action Guide Oregonrla.org/Sustainability.html

Energy Trust of Oregon, Business Energy Solutions Energytrust.org/commercial

Metro Recycle at Work RecycleAtWork.com

Resources for a Sustainable Workplace Clackamas.us/Recycling/Work

Green Hotels Association GreenHotels.com

Sustainability at Work PortlandOregon.gov/SustainabilityAtWork

Green Lodging Program (Audubon International) AudubonInternational.org/green-lodging

Sustainable Marketplace: Greener Products and Services EPA.gov/GreenerProducts

Hotel Kitchen HotelKitchen.org

Waste Not Food Taxi (Portland) WasteNotFoodTaxi.org

James Beard Foundation Jamesbeard.org

Oregon Restaurant & Lodging Association | WINTER 2019

You Youasked askedfor for forit, it,it, You asked now nowyou youhave haveit: it:it: now you have Strength Strengthin ininnumbers numbers numbers Strength for forsmall smallbusinesses. businesses. businesses. for small Learn Learn about about the the new new Association Association Health Health Plan Plan brought brought Learn about the new Association Health Plan brought you the National Restaurant Association and the toto to you you byby by the the National National Restaurant Restaurant Association Association and and thethe Oregon Restaurant & Lodging Association.

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2019

CONGRATULATIONS!

Keri Pilgrim Ricker from Churchill High School, Eugene

24

Oregon Restaurant & Lodging Association | WINTER 2019

Let’s Celebrate Our 2019 REGIONAL WINNERS Naheed Brown Tigard Tina Roberts Gresham

Robert Fairchild Athena

Todd Jones West-Linn

Matt Rutledge Mosier

Amy Korst Willamina

Michele Engle Monument

Marcy Doyle Newport

Rosemary Tyson Redmond

Keri Pilgrim Ricker Eugene

Rhonda Erstrom Vale

Arlee Hall Coquille Greg Bryant Medford

Regional Winners awarded $500. Oregon Teacher of the Year and their school awarded $5,000 each.

NOMINATE YOUR FAVORITE TEACHER FOR 2020 @

oregonteacheroftheyear.org

Teacher of the Year and their school both receive $5,000

OregonRLA.ORG 25

New Payroll & Workforce Management Solutions Designed for Oregon Restaurant & Lodging Association Members New Payroll & Workforce Management Solutions Designed for Oregon Restaurant & Lodging Association Members

“The staff at GNSA are beyond exceptional, with attention We are excited to be part of the Oregon Restaurant & to detail, as well as the care and kindness they put into every Lodging Association’s Endorsed Service Provider network. interaction. Over the course of our 12-year partnership, we have GNSA is an Oregon local payroll and workforce “The staffpresented at GNSA them are beyond attention We are excited toprovider. be part ofWe thehave Oregon Restaurant with exceptional, a multitudewith of extraordinary challenges that management over 20 years&of to detail, they’ve as well as thewith care nothing and kindness they put into every encouraging and Lodging Association’s Endorsed Serviceclients Provider network.including met less than supportive, experience bringing hospitality solutions interaction.

Over the course of our 12-year partnership, have GNSA is anTime Oregon local payroll andScheduling, workforce Human solution-oriented responses.

They have beenwethe exception when it Payroll, and Attendance, presented them with a multitude of extraordinary challenges that ever working management provider.

We have over 20 years of comes to business relationships and cannot imagine Resource Management Systems (HRMS), Leave, they’ve met with nothing less than supportive, encouraging and experience bringing hospitality clients solutions including with any other payroll/human resource management company.

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Resource Management Systems Leave, compliance comes to business relationships and cannot imagine ever working We know how important the(HRMS), ever-changing other payroll/human management company.

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Development Corp of America partner whoimportant can shoulder some of thatcompliance burden. Be it Paid We know how the ever-changing Family Medical Leave, Minimum Paid -Cari Lynn Powell, HR Systems Analyst for Restaurant regulations are to hospitality operatorsWage, and want to Sick be a and GNSA’s goal is to bring solutions that control labor Corp of America partner who can some of thatGNSA burden.

Besolutions it Paid Safe Leave, or shoulder Secure Scheduling has forDevelopment costs, increase employee engagement, enhance guest Family Medical Leave, Minimum Wage, Paid Sick and your team.

GNSA’s goal is to bring solutions that control labor risk. Our program experiences and minimize compliance Safe Leave, or Secure Scheduling GNSA has solutions for costs, increase employee engagement, enhance guest GNSA solutions are completely modular, flexible and your team. looks to save association members both time and hard costs and minimize compliance risk. Our program scalable for workforces of any size. But, what truly sets us experiences on systems, with member exclusive pricing.

GNSA solutions are completely modular, flexible and looks to save association members both time and hard costs apart from other vendors ourBut, support model.

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Oregon Restaurant & Lodging Association | WINTER 2019

COOKING OIL RECYCLING An Easy Way to Enhance your Sustainability Efforts

I

n today’s political and economic climate, consumers are more frequently demanding sustainable practices from the restaurants they frequent. Unfortunately, implementing sustainability programs can be a costly endeavor. Recycling and composting are often simple places to start. In particular, recycling used cooking oil into biodiesel can pay multiple dividends by benefitting the environment, the local economy and, in turn, your business. Best of all, cooking oil recycling is practically effortless to put in place and can be done at virtually no cost.

Cooking oil that has been used in deep fryers and other common cooking methods is an excellent source material for biodiesel, a cleaner burning alternative to petroleum diesel fuel that offers striking environmental benefits. Made either from recycled oils and fats or from oil-bearing plants, biodiesel is a non-toxic, high quality fuel with a carbon footprint up to 85 percent smaller than traditional diesel that also produces significantly fewer harmful tailpipe emissions.

Companies like Pacific Northwest-based SeQuential work with thousands of restaurants and businesses in the region to recycle cooking oil for this purpose. In fact, our partner restaurants joined with us to recycle more than nine million gallons of cooking oil last year – enough to produce 8.25 million gallons of biodiesel and offset more than 155 million pounds of carbon. To have the same impact, you’d have to replace more than 206,000 incandescent lightbulbs with compact fluorescents, or plant 775,000 trees.

Because that fuel is locally made and sourced from oil recycled from local businesses, patrons of those retailers can rest assured that their dollars are truly having a local impact.

Recycling your oil, then, directly contributes to this local cycle of sustainability.

So how can restaurants implement cooking oil recycling and take advantage of the marketable sustainability advantages it provides? It’s actually very simple and requires little to no effort on the part of restaurant owners. Disposal of fats, oils and greases in the restaurant industry is already heavily regulated. Most cities enforce strict disposal codes designed to keep these materials out of the sewer and storm water systems. As a result, you most likely are already contracting with a vendor to collect and haul away your used oil. Any vendor you work with will provide a container and a collection schedule. All you and your employees are responsible for is placing the used oil in the container.

It’s important to note, however, that not all vendors recycle the oil they collect. Used cooking oil, or yellow grease, as it’s known in the material collection industry, is used to make a variety of disposable products. It is also frequently sent overseas to be used in things like pet food and cosmetics. None of these uses are regarded as a highly sustainable practice. To truly reap the environmental benefits of cooking oil recycling, you’ll want to be sure to select a vendor that is using the oil for biodiesel production, either directly or through partnership with a third party.

In addition to benefitting the environment by offsetting petroleum and reducing carbon pollution, recycling cooking oil into biodiesel can have a significant positive impact on the local economy.

Alternative fuel is a rapidly growing industry in the Pacific Northwest, leading to an influx of jobs in the region. SeQuential, for example, employs nearly 200 people, with half of those jobs located in Oregon, and expects to see continued growth as more restaurants participate.

Choosing to recycle your oil into environmentally friendly biodiesel is an easy way to get started down the path of sustainability. It costs nothing to implement, and requires minimal effort on your part, while allowing you to make truly sustainable contributions to the economy and the environment.  RACHEL SHAVER, MARKETING MANAGER,

Job creation isn’t the only economic benefit of producing biodiesel from recycled cooking oil. As the alternative fuels industry grows and the market for biodiesel increases, local retailers that sell biodiesel benefit from increased business. More than 90 retailers in Oregon currently offer biodiesel, much of it locally made by SeQuential.

Headquartered in Portland, OR, SeQuential partners with thousands of restaurants across the West Coast to recycle used cooking oil into clean burning biodiesel fuel. For more information on cooking oil recycling, visit ChooseSQ.com.

SeQUENTIAL

About

OregonRLA.ORG 27

O R L A H E A LT H S O L U T I O N S A T A G L A N C E

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28

Oregon Restaurant & Lodging Association | WINTER 2019

WORKPLACE SAFETY It’s Your Business: 9 Healthy Choices That Make Work Safer

T

here’s one hurdle to better health that most people don’t think about: the workplace.

“Each individual is influenced by their environment. What we do is largely determined by what is around us,” says Sabrina Freewynn, safety innovation manager at SAIF. “When you consider most workers spend one-third of their weekdays on the job, the workplace has a lot of influence.”

Supporting a healthy workplace isn’t just good for people, it’s good for business.

Studies show that healthy employees get hurt less, are more productive and engaged, and have lower insurance costs.

“When it comes to our health, most people know what they should—and shouldn’t— do. But knowing what to do doesn’t make it easy,” Freewynn says. “Employers can help by putting safety and health within reach. This means ensuring we have a supportive workplace environment, practices, and culture.”

Here are nine ways you can create a workplace that supports safe and healthy choices.

PUT HEALTHY OPTIONS WITHIN EASY REACH:

1

Offer water instead of soda, and healthy food options for meetings and celebrations. Give employees access to refrigerators and microwaves to prepare their own food.

2

Encourage walking for meetings and breaks—and identify safe and interesting walking paths on-site or close to work.

3

Provide healthy incentives—fitness center passes or nutrition classes.

WALK THE TALK:

4

Be seen engaging in safety and health activities—especially if you’re an owner, manager, or a leader at the company.

6

Put away the candy dish—or better yet, replace it with a bowl of fresh fruit.

SUPPORT THE INDIVIDUAL:

7

Consider benefits programs that include tobacco cessation, behavior coaching, and other supportive programs.

8

Communicate those benefits—they’re only helpful if employees know about them and how to access them.

9

Ask for input and feedback to strengthen what’s working.

Learn more about how to prevent injuries by promoting health, an approach known as Total Worker Health®.

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

5

Reward safe and healthy behaviors, and not just outcomes. For instance, set up an employee safety suggestion box and reward contributions instead of the days without injury.

OregonRLA.ORG 29

GETTING IN THE GAME Tackling Workforce Challenges is a Team Lift.

produce significant ROI for individual opportunities and Oregon’s economic vitality. Many of us who have made rewarding careers in the hospitality industry may argue, but what can we as an industry actively do to change the perception that the industry isn’t worthy?

How is that perception affecting us?

For example, Oregon’s recent Career Technical Education (CTE) Revitalization Grants, which focused on career readiness and ‘giving students access to hands-on learning programs’ totaled $10.3 million dollars. Grants were allocated primarily for training in manufacturing, engineering, agricultural science, aviation, robotics, forestry, construction and biomedical/health sciences. The state’s advocacy and advisory council included industry representatives from construction, manufacturing, healthcare, and plumbing/ heating/cooling contractors, but not one representative from the hospitality industry. So too, none of Oregon’s nine Workforce Development Boards which receive federal monies to “develop strategies that leverage funding and resources within their local communities to prepare and match the skills of workers with the workforce demands of businesses” place a high priority on training for the hospitality industry, though at least Lane County identifies foodservice in one of its sector strategies.

“T

Why? We weren’t asked to be at these tables, true, but neither did our industry prepare in advance as others had done to earn and ensure our own involvement. he best time to plant a tree was 20 years ago.

The second-best time is now. - Chinese Proverb

It’s not just us. Historic workforce challenges currently face nearly every industry. Common reasons include the low unemployment rate and a growing mismatch between the skills needed and values desired by employers and the abilities and attitudes of prospective employees.

Many partners I speak with feel that the hospitality industry is particularly hard-hit, and the state’s third largest employer, as forecasted by the Oregon Department of Labor (2017-2027), doesn’t get the respect deserved.

And it’s true, we have been left out of strategic workforce development discussions and sector training funding grants targeted to help meet workforce needs. Why haven’t we been asked to participate?

Primarily because of the government, education system and public’s perception that we are a low wage/low opportunity industry. Public workforce investment and education are focusing on industries they believe have high wage/high opportunities so that investments 30

Oregon Restaurant & Lodging Association | WINTER 2019

Many industries planted seeds long ago when they began realizing they were going to face shortages of skilled workers in the future if they didn’t proactively advocate and plan for their own employment needs. For example, with technology’s boom, there was some sentiment that blue-collar jobs were appropriate only for those that “couldn’t cut it” in the white-collar world. The trades understood they needed to change that perception and actively recruit for their professions in order to encourage future generations to consider employment. They recognized the need for creative recruiting and helped fund entrepreneurial organizations such as the Oregon Tradeswomen, created 29 years ago “to offer innovative tradesbased training programs, trades awareness activities and technical assistance to organizations seeking to be inclusive of women in their trade occupations.”

Other industries such as healthcare, high tech, and engineering companies formed coalitions even among competitors. These coalitions collaborated to create innovative tools they voluntarily funded and provided access to the education system. They supported apprenticeship programs and created awareness campaigns touting not only their economic value to the state’s economy but also the desirability of their jobs and ease of pathways to reach top pay.

THE TIME IS NOW

Would it be easier to catch-up if it were 20 years ago when we began? Sure. But with a combination of long-term planning and short-term strategies, and the active engagement by several partners, many of us believe the hospitality industry can work together to proactively tackle our workforce challenges.

You can start now, in a small but important way, by supporting our state’s ProStart Culinary and Management CTE Programs which offer career exploration skills and opportunities to 3,000 students in 36 schools throughout the state (see OregonRLA.org/ProStart).

Needed are industry speakers, in-classroom skill mentors and field trip sites, as well as financial, food, and equipment donations. You can also participate in the upcoming ORLAEF ProStart Invitational as judge, volunteer, and/or sponsor. Get more information at OregonRLA.Org/Competition.

The industry needs champions like you to promote its opportunities and advantages, and to engage with workforce initiatives.

WHERE TO START

Consider Evaluating Your Own Organization: Are you spending time with your employees to understand their goals? Do you actively provide and coach internal and external pathways to success? This type of engagement has been shown not only to help reduce individual company turnover but also help encourage employees to advance in the industry. Read more on best practices and tools for recruiting and retaining employees at OregonRLA.org/blog/workforce-20.

Make an Honest Assessment: As an industry we all need to look at our workplaces, their culture and demands. Are they in fact reasonable and desirable? Are we being realistic about what we are asking employees to do? Is our culture positive and supportive?

Do schedule demands allow for personal and family balance? Do we need to make some changes? For example, check out how chefs are supporting other chefs to inspire a new kitchen culture at FairKitchens.com.

Embrace Innovation: Results come from a multi-faceted approach that includes utilizing technology to increase efficiency and reduce unnecessary, repetitive tasks. It’s true that younger generations are less willing to perform duties they consider unfulfilling. Using technology can not only improve job satisfaction but it can create more opportunity for employees to focus on the guest, a win-win for everyone. Here is one article for perspective: http://bit.ly/NewHospTech.

food service and lodging, go to: http://bit.ly/RestaurantLodgingApprenticeships. If you haven’t already, be sure to check out online training programs such as those offered by the American Hotel & Lodging Association at http://bit.ly/ORLodgingCareers and Rouxbe.com. The Oregon Coast, Lane County, and Portland are actively engaged in various workforce development efforts and need industry partner participation. Success will rely on support in a variety of ways including strategic leadership, guest speakers/instructors, field trip sites, and employers who embrace training relationships.

Be an Industry Champion in Your Community: Become involved with your workforce board at http://bit.ly/ORWorkforceBoards or join the advisory board at your local high school or community college.

Advocate for the economic contribution and job opportunities our industry offers using resources such as http://bit.ly/ORRestaurantData and http://bit.ly/ORHotelData. As the Oregon Workforce and Talent Board, which is responsible for advising the governor on workforce matter notes, “No sector strategy is ever successful without members of industry acting as leaders, informers and champions.”

ORLA Education Foundation’s mission is to help support the hospitality industry’s training and education needs. Recruiting, retaining, and helping its employees advance in their careers is an essential focus. With sponsorships from partners such as Travel Oregon, Sysco Portland, Metro, and Curtis Restaurant Equipment, as well as generous individual donations (see OregonRLA.org/SupportEF) we have been able to engage with, promote and advocate for many of the initiatives above.

We are always seeking partners to help us expand and represent our efforts and are also seeking those attracted to serving on an ad-hoc committee with our Board of Trustees to help us discern feasible, reasonable, and fundable strategies for future impact. Interested?

Please contact me at WPopkin@oregonrla.org.  WENDY POPKIN, ORLAEF

About

Wendy Popkin is the Executive Director for ORLA’s Education Foundation (ORLAEF), a nonprofit foundation dedicated to supporting the educational and training needs of the hospitality industry. Wendy is a 32-year career veteran who describes herself as “fanatically enthusiastic about helping others enjoy the same type of fabulous career opportunities I have enjoyed in the hospitality industry.”

Engage with Available Workforce Training Tools: For examples and to learn more about the new apprenticeship programs for both OregonRLA.ORG 31

Title Sponsor:

JOIN IN! EXPERIENCE HOW PROSTART CHANGES LIVES.

MON. MARCH 18 Salem Convention Center

ATTEND the annual invitational with both management and culinary competitions and experience students in action!

VOLUNTEER to spend a few hours supporting our industry’s stars of tomorrow.

JUDGE culinary and management skills and provide constructive feedback.

MENTOR your local high school students and lend a hand.

DONATE to the Oregon ProStart program and support our future culinary stars.

CONTACT Wendy Popkin, executive director, ORLA Education Foundation to learn how you can make a difference.

503.682.4422 | WPopkin@OregonRLA.org Champion Sponsor:

School Sponsor:

School Sponsor:

Product Sponsors:

CDN Ecolab 32

Oregon Restaurant & Lodging Association | WINTER 2019

OregonRLA.org/Invitational

2019 OREGON TEACHER OF THE YEAR Eugene Educator Honored

A

Eugene science teacher who is determined to promote a more diverse and equitable representation in science, technology, engineering, and math (STEM) is the 2019 Oregon Teacher of the Year.

Keri Pilgrim Ricker was named Oregon’s 2019 Teacher of the Year in September 2018 during a surprise assembly at Churchill High School in Eugene. Pilgrim Ricker is a health occupations educator who has been a teacher for over 10 years.

She has a background in biology, ecology and animal science and she guides her students through a customized curriculum rooted in inquiry and real-world application.

“Education gives our students the ability to create their own futures, and we need to give students the tools to match their determination and hard work,” said Governor Kate Brown. “More time with great teachers, like Keri, is key to helping every student make the connection between classroom and career, and graduate high school with a plan for their future and the skills to make it a reality.”

The Oregon Teacher of the Year program is sponsored by the Oregon Department of Education in partnership with the Oregon Lottery. Pilgrim Ricker was awarded $500 as a 2019 Regional Teacher of the Year in May and received a $5,000 cash award as the 2019 Oregon Teacher of the Year. A matching $5,000 was also awarded to Churchill High School.

Keri Pilgrim Ricker

Churchill High School, Eugene

The Oregon Teacher of the Year is selected after an extensive application process.

Nominees from schools throughout Oregon submitted packets of information including testimonials and letters of support from administrators, students and colleagues. From the written material, applicants were assessed on leadership, instructional expertise, community involvement, understanding OregonRLA.ORG 33

of educational issues, professional development and vision.

As the 2019 Oregon Teacher of the Year, Pilgrim Ricker will serve as a spokesperson and representative for all Oregon teachers. She will attend the Washington Recognition Week for Teachers of the Year in Washington, D.C. this spring, where she will meet the President and the U.S. Secretary of Education.

Pilgrim Ricker focused on career and technical education programming in 2014 and received her endorsement in CTE Health Services. As the lead of Churchill High’s Health Services Pathway, she works to maintain a collaborative network of healthcare professionals, non-profit organizations, post-secondary institutions and families to create dynamic healthcare simulation units aligned to her students’ career interests.

“The need for career-connected experiences for students in Oregon cannot be overstated,” said Colt Gill, Director of the Oregon Department of Education.

“The relevance and rigor of content demonstrated in Keri’s classroom is a model of excellence for CTE in Oregon and I look forward to Keri spreading that message across the state as Oregon’s 2019 Teacher of the Year.”

Beyond biological diversity, Pilgrim Ricker’s classroom is focused on diversity of thought, ideas, people and narratives.

“When students feel the need to discuss a topic I hold that space,” said Pilgrim Ricker. “We agree to listen, stay present, accept discomfort, speak our truths and accept non-closure. It is not always easy, but we must model civil discourse and provide students an opportunity for practice so they can navigate the workplace and the world responsibly and with empathy.”

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For Pilgrim Ricker, collaboration is essential for educational transformation.

“I believe education to be a partnership formed between students, educators and the community,” said Pilgrim Ricker.

“We all must take a seat at the table and support one another in meaningful ways to create a sustainable, holistic and dynamic educational model.”

With more than 57 percent of Oregon Lottery proceeds going to help support public education, we congratulate not only Pilgrim Ricker for her honor but also the thousands of educators around the state.  OREGON LOTTERY

Know a teacher who should take the title in 2020?

Now is the time to nominate for the 2020 Teacher Of The Year.

Every year, each of the 50 states, U.S. territories, the District of Columbia and the Department of Defense Education Activity names a Teacher of the Year. Beginning in 2018-19, the Oregon Teacher of the Year program expanded, thanks in part to Oregon Lottery support.

Now, each of Oregon’s 19 education service districts selects one Regional Winner who is awarded with $500 and a chance to win Oregon Teacher of the Year.

Oregon Restaurant & Lodging Association | WINTER 2019

You can nominate teachers at OregonTeacherOfTheYear.org

ORLA 401K Employee Retirement Plans and Profit Sharing

As of May 15, 2018, businesses with 50 or more employees are required to enroll them in OregonSaves if they do not currently have a retirement plan in place, unless employees sign a waiver.

Employers only need to facilitate OregonSaves if they do not offer an employer-sponsored retirement plan.

If they do offer a plan, they simply need to certify their exemption from the program, a process that takes an average of two minutes.

Businesses Do Have A Choice!

ORLA 401K / Profit Sharing:

For comparison, OregonSaves:

• Opportunity to provide an employer contribution

• Opting out (or in) is possible at any time

• Allows up to a year waiting period with a 1,000-hour service requirement

• In addition to Roth, allows for pre-tax contributions, lowers taxable income • Allows for enrollment based on employee elections and no required auto escalation • Clients choose where to invest funds

• Employees will be automatically enrolled within 60 days of employment

VS.

• After-tax Roth contributions are the only type of deposits currently available • Employer contributions may not be made • Fund options are selected by the Oregon Retirement Savings Board • Distributions may be made at any time; earnings may be subject to taxation and penalties

Qualified ORLA 401K plans can be set up for as little as $300. Annual costs may be as low as $150 for the first three years, after the applicable tax credit. With a qualified plan you are exempt from participating in OregonSaves, and saving you hours of administrative work.

Get a quote or more info: Professional Benefit Services, Inc. 800.982.2012 | Info@ProfBen.com *Setup fees may apply.

Not a member? Join today!

Oregon Restaurant & Lodging Association 503.682.4422 | Membership@OregonRLA.org OregonRLA.org

OregonRLA.ORG 35

ServSafe

Create a Culture of Food Safety With ORLA's ServSafe®

MANAGER CERTIFICATION COURSE • New classes available in Portland!

• Multiple classes available every month around the state.

• Meets the “Demonstration of Knowledge” and “Person in Charge” requirements of the Oregon Food Code.

OregonRLA.org/ServSafe 36

Oregon Restaurant & Lodging Association | WINTER 2019

CHAMPIONS OF OUR INDUSTRY Oregon Hospitality Leaders Paving the Way, Making a Difference

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t takes a village to churn Oregon hospitality – our state’s second largest private sector industry. Professionals from all walks of life contribute to the power of hospitality by bringing their passion and energy in achieving the goal of exemplary service for the sake of others. This edition of ORLA’s magazine focuses on an ORLA operator, an industry partner, an up and coming professional, an industry supplier, and a high school mentor. Each leader brings a special perspective to the experiences we collectively drive for Oregonians and all those who visit our great state.

KATIE POPPE - Operator

Some of the industry’s brightest stars are led by an internal fire that never stops burning.

Entrepreneurs like Katie Poppe are true leaders who challenge themselves and others to keep Oregon’s hospitality experience as authentic as possible. Taking ideas from concept to completion is her forte and her trendsetting tendencies are keeping Oregon fresh and relevant.

Katie Poppe is the co-founder of restaurants like Little Big Burger, Blue Star Donuts, Boxer Ramen, Boxer Sushi, Son of a Biscuit, Hop Dog, and condiment Camden’s Catsup.

Poppe has opened over 30 restaurants around Portland, Eugene, Tokyo, and Los Angeles.

As a current ORLA Board member, Poppe is bringing her industry experience to the top levels of Oregon’s industry association. We asked her what provides the motivation to keep reaching for higher levels of excellence.

“I’ve always been fascinated with the idea of bringing the high-end culinary experience to the masses - how can someone with $5 in their pocket experience the same quality of food, service, and environment of a high-end restaurant? The past ten years have borne the national ‘foodie’ revolution, and Oregon is such a facilitator of that movement, due to our natural local bounty and extremely collaborative food scene. My motivation is to showcase the best of what the Pacific

Northwest has to offer - ingredients, attitude, and design - and rock it out in an affordable, family-friendly environment.”

WHIT PARKER - Industry Partner

Local governments across Oregon are being faced with increasing budgetary challenges. Expenses are outpacing revenue and a common approach is to find alternative sources of revenue. In the City of Jacksonville, an alternative source proposed by a citizen which appeared on the November ballot was a new meals tax on all local restaurant bills to help pay for public safety costs. Enter Whit Parker – the self-determined publisher of the Jacksonville Review who cried foul at the proposed new tax. Parker is the epitome of a community organizer and a friend ORLA is lucky to have on the ground making a difference. If we had 100 Whit Parkers, meal tax proposals in Oregon wouldn’t have a chance. To date, Oregon is home to only two – one in Ashland and one in Yachats.

Parker was relentless in his community organization efforts. In a recent visit to Jacksonville before the November election, Director of Government Affairs Greg Astley had the opportunity to see the results of Whit Parker’s leadership. Yard signs were everywhere and storefront window signs signaling strong opposition to a meals tax were also consistent and obvious. Servers in local restaurants even sported flare – in this case, No Meals Tax buttons.

In the November 2018 election, 65 percent of Jacksonville voters sided with Parker in voting no on a new meals tax in their City.

The strong statement will assist Jacksonville’s local restaurant operators in sustainably, operating their small businesses while also sending a strong message to other localities around Oregon regarding the unpopular meals tax concept. Without Whit as a community partner working with ORLA and the Medford Chamber of Commerce to defeat the tax, the outcome could have been different.

“The hospitality industry is fortunate to have partners like Whit Parker,” said Greg Astley, ORLA’s Director of Government Affairs.

“Much of what we do is reliant on working collaboratively with others who live and breathe within their local economy. Whit and the Medford Chamber are great examples of what results-driven partnerships can look like in our state.”

DHRUTI PATEL - up-and-comer

There’s something about Dhruti. Her energy and enthusiasm for hospitality work was evident on her first trip with ORLA to Washington D.C. two years ago to meet with congressional leaders. Young professionals like Dhruti are on the rise across Oregon taking crucial leadership positions while embracing the courage necessary to take on government affairs work.

Dhruti Patel is the current Revenue Manager for Alko Hotels in Eugene, Oregon. Dhruti obtained most of her proficiency and experience through being a second-generation hotelier and working in local hotels under various brands including IHG, Choice Hotels and Marriott. Dhruti graduated from Oregon State University with a concentration in Management and Policy. Among the successes that Dhruti has had in the hotel sphere are having finished certifications in Hotel Industry Analytics (CHIA), Hotel Owner/Operator (CHO) and several others from Cornell University including Revenue Management and Hotel Management.

Dhruti stays engaged in her role as an Ambassador for Asian American Hotel Owners Association (AAHOA) which she has done for the last two years. She is a strong advocate for various organizations and campaigns that impact the hospitality industry and businesses throughout Oregon.

She is also actively involved socially, professionally, and politically with the Asian/ Indian community. Her problem-solving personality and drive to be successful influence her daily choices.

OregonRLA.ORG 37

Dhruti is focused on continued growth and understanding of the market she represents and works for. Always eager to learn and develop herself and those around her, Dhruti likes to teach and mentor others that pursue this field as well.

As a second-generation hotelier, Dhruti literally grew up inside of hotels. Knowing the intricacies of the industry, arose in her a passion that still burns strong today.

The Patel family came to the states over 30 years ago with dreams and hopes of starting a business. The dream started to unfold as they opened their first hotel some years after moving to America. A typical family run hotel lead to another hotel and then another. Through her parent’s hard work and dedication to the industry, Dhruti learned to be persistent and a hard worker. Alko Hotels is now a successful management company with various brands under their umbrella. Dhruti is now intent on the growth of the family business. The development and progress of Alko Hotels is what drives her passion.

MARK SWENSON - Supplier

Mark Swenson, general manager of Shepherd’s Grain and Chair of ORLA’s Education Foundation, believes in the power of the hospitality industry in Oregon.

And he believes strongly in the importance of advocating for the best in raw material products that showcase an Oregon difference in food quality.

Mark is a native Oregonian, growing up in Portland where his father managed Riverside and Waverley Golf and Country Clubs. All Mark ever wanted to do was work in the food business. Out of the WSU Hospitality program, he worked in Los Angeles and Seattle in several restaurant and foodservice positions before joining Bon Appetit Management Company in Portland 29 years ago. Eventually he became a Regional Vice President managing 65 locations for Bon Appetit in six Western States with a managed volume exceeding $110M annually in private colleges and universities, corporate 38

headquarters, and specialty venues. At one point in Oregon alone his scope of responsibility included 700 employees and 15 locations including all the Intel cafes, Mentor Graphics, Adidas, OES, OMSI, University of Portland, Lewis & Clark College, Reed College, Willamette University, George Fox University, Marylhurst, Banfield Headquarters and Mt Angel. Mark was deeply involved in the growth and development of Bon Appetit’s Farm to Fork program and sustainability initiatives.

Mark retired from Bon Appetit after 28 years in the fall of 2017. But after a week of being retired, decided to accept a position managing Shepherd’s Grain, a group of 36 wheat farmers from Oregon, Washington and Idaho who farm their land in a very sustainable, regenerative method. These farmers have “burned” their ploughs and manage their land without ever tilling the soil. It is a truly sustainable form of farming.

“We are finding that the consumer is looking for more when they make a food purchase today. They want to be assured that the food they are buying in restaurants and grocery stores is wholesome, they want to know where it came from and how it was grown.

More than ever, people are concerned about what they are putting into their bodies. They seem to be willing to spend a little bit more for products that are local in order to support their communities. Being able to trace the products back to the farms is important to many. People are asking to see labels to see what is in the food. Those operators who are making social responsibility a very important aspect of sourcing, are meeting more of the needs of today’s customer than ever before.”

In addition to Mark’s professional gig, ORLA is fortunate to have him serving in the role of Education Foundation Board of Trustees Chair alongside Executive Director Wendy Popkin.

“Because of Mark’s continuous involvement with the foundation through various challenges as well as triumphs, I have really

Oregon Restaurant & Lodging Association | WINTER 2019

valued his steady leadership and viewpoint,” said Popkin. “His feedback has been invaluable, and I am looking forward to working more closely together as he assumes the role as Chair of our Board of Trustees.

I am very grateful for his ongoing support and commitment.”

Without a doubt, workforce challenges are number one on our industry’s priority list. Recruiting and retaining talent are consistently brought up by ORLA members as far and away the most important issue in the industry.

“It’s funny. I was chair of Oregon Restaurant Education Foundation 13 years ago before the merger in 2010, and we are still faced with the same workforce development challenges that we were over a decade ago,” said Swenson. “The Education Foundation is proactively looking for ways we can help provide increased support to help the industry meet these growing challenges.

While we are supporting the retention and advancement of those currently employed, we are also working hard on recruitment efforts.

There still seems to be a stigma amongst young people about considering our industry as a valid career path. Take that, with low unemployment, and we have a serious problem attracting talented people to join our workforce. To help alleviate some of these issues, ORLAEF currently has a workforce development project on the Oregon coast, we operate the ProStart program for Oregon high schools, do best practices research, and are active in advocacy for a variety of training methods including traditional postsecondary education, skills-based certification and online training. One of our goals is to continue to expand our relationships and partnerships within the industry. In order to make an impact it will take a combination of time, industry engagement, and funds.”

CHIP CONRAD - Mentor

The industry has a crucial need for more mentors coming alongside our youth to pursue careers in hospitality. ORLA has seen the need for this even more so

due to misperceptions relating to the industry (i.e., low skill/low wage, limited opportunities for industry advancement, etc.). In order to push back against inaccurate industry narratives, we’ll need stronger commitments from mentors.

Chip Conrad is an example of what we need more of – successful local entrepreneurs who find a way to devote time and energy to the classroom with real world experience to boot. Conrad has been mentoring the South Salem High School culinary team which placed second in the ProStart Invitational this past year here in Oregon. Conrad has opened several successful businesses including the Capital Comedy Club in Salem which provides a comedy experience in a foodservice setting.

“Being part of a program that allows students the space to fail, reset, and succeed is inspiring and a sign that education in this country is moving in the right direction,” said Conrad.

Conrad’s experience working with South Salem educator Laura Hofer in providing culinary arts education builds key confidence in youth that need guidance and belief in themselves to succeed.

“Ask anyone the top five influential people in their lives. Usually, one of them will be a high school educator or a mentor they had during their high school years,” said Conrad. “It’s a pivotal time in anyone’s life and having the opportunity to be part of that crossroad is an honor.”  JASON BRANDT

SAVE THE DATE

September 16-17, 2019 Seaside Convention Center OregonRLA.org/Convention

OregonRLA.ORG 39

WE SPEAK YOUR LANGUAGE PREPARING YOUR HOTEL PROPERTY FOR SALE? PREPARING TO PURCHASE? Serving Oregon Lodging buyers & sellers since 1989 GET IN OUR INSIDER LOOP

Jan Chargois, principal broker hot line: 503-348-6911 www.imhotelbrokers.com We are currently representing buyers and sellers with time-sensitive goals that have interest in quality sales & acquisitions

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Oregon Restaurant & Lodging Association | WINTER 2019

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

MONTH - OCTOBER 2018 VS OCTOBER 2017

Occupancy (%)

Avg Rm Rate ($)

RevPAR ($)

Percent Change from August 2017

2018 2017 2018 2017 2018 2017 Occ ADR RevPAR Room Room Room

Rev Avail Sold United States

75.5

Oregon

67.6 66.7 120.39 119.79 81.36 79.93 1.3 0.5 1.8 4.2 2.4 3.7

74.6

169.33

163.06

127.80

121.67

1.1

3.8

5.0

6.5

1.4

2.5

Portland, OR

75.9 74.6 139.52 138.46 105.93 103.35 1.7 0.8 2.5 5.3 2.7 4.5

Oregon West Area

58.9 58.2 108.47 106.17 63.91 61.77 1.3 2.2 3.5 5.5 2.0 3.3

Oregon East Area

60.6

69.9 69.4 133.81 130.33 93.55 90.42 0.8 2.7 3.5 5.6 2.0 2.8

Pacific

60.4

89.47

90.40

54.24

54.60

0.4

-1.0

-0.6

YEAR TO DATE - OCTOBER 2018 VS OCTOBER 2017 Occupancy (%)

Avg Rm Rate ($)

RevPAR ($)

0.7

1.3

1.7

PARTICIPATION

Percent Change from YTD 2017

Properties

Rooms

2018 2017 2018 2017 2018 2017 Occ ADR RevPAR Room Room Room Census Sample Census Sample

Rev Avail Sold

67.9 67.5 130.75 127.49 88.78 86.11 0.5 2.6 3.1 5.2 2.0 2.5 55507 33783 5258441 3928681 U.S.

75.5 75.6 170.39 164.26 128.70 124.21 -0.1 3.7 3.6 5.5 1.8 1.7 8097 4525 759450 593790 Pacific

68.4 69.1 125.94 124.74 86.18 86.22 -1.0 1.0 -0.1 2.1 2.2 1.2 924 492 66863 47523 OR

75.6 76.8 139.65 138.76 105.59 106.50 -1.5 0.6 -0.9 1.7 2.6 1.1 284 216 28773 25645 PDX

62.4 63.1 119.97 117.54 74.86 74.17 -1.1 2.1 0.9 2.4 1.5 0.4 283 115 16900 8779 OR West

60.0 59.6 102.52 100.60 61.55 60.00 0.7 1.9 2.6 3.0 0.4 1.1 156 70 9003 5518 OR East

NEW MEMBERS ORLA Would Like To Welcome The Following New Members From September - November 2018 • 3rd Street Pizza Co., McMinnville • Archive Coffee and Bar, Salem • Art’s Red Garter Steakhouse & Saloon, Cave Junction • ASCAP, Nashville, TN • Ashland Insurance, Medford • AT&T, Tualatin • Belle Pepper’s Bed & Breakfast, Joseph

• El Molcajete Mexican Grill, Medford • Farmers Kirk Agency, Beaverton • Gametime Sports Bar & Grill, Albany • Gladstone Street Pizza, Portland • The Grand Hotel at Bridgeport, Tigard • Hampton Inn, Eugene • Homewood Suites, Portland

• Portland Roasting, Portland • Pub 212, Damascus • Respro Food Safety, Centerville, UT • Rockhorse Park, Fort Rock • Saba LTD, Salem • Sizzle Pie, Portland • Smart Transact, Burien, WA

• Best Western Dallas Inn & Suites, Dallas • Best Western Inn at the Rogue, Grants Pass • Best Western PLUS Northwind Inn & Suites, King City • Best Western Plus Rivershore Hotel, Oregon City • Black Bar Lodge, Merlin • Black Walnut Inn & Vineyard, Dundee • Booking.com, Portland • Boulder Falls Inn & Conference Center, Lebanon • Cascara Vacation Rentals, Sunriver • College Inn, Monmouth • Comfort Inn & Suites Boardwalk, Seaside • Comfort Inn & Suites, Lincoln City • Cruz Room, Portland • Double Mountain Brewery & Taproom, Hood River • Doug Fir Lounge, Portland • EENW Commercial Fitness, Clackamas

• Hospitality Vision / Concierge To Go, Corvallis • Ikenohana Restaurant, Beaverton • Iron Oar Bar and Grill, Merlin • ITW Food Equipment Group Hobart, Portland • Jasper’s Tavern, Eugene • King Estate Winery, Eugene • Little Taco and Tequila, Portland • The Mark Spencer Hotel, Portland • McMinnville Inn, McMinnville • No Bones Beach Club, Portland • Nordic Inn and Suites, Portland • Northwest Cloud Consulting, Tualatin • Oxford Suites, Hermiston • Oxford Suites, Pendleton • Oxford Suites Jantzen Beach, Portland • Pier 39 - Astoria’s Fisherman Suites, Astoria

• Sorbatto, LLC, Wapato, WA • St. Paul Market, St. Paul • Superfly Martini Bar & Grill, Brookings • Sweet Homes Vacation Rentals, Yachats • The Table Times, Inc., Milwaukie • Taco Time, Sandy • Thrive While You’re Alive, Bend • TREO Bike Tours, Heppner • U.S. Linen & Uniform, Hillsboro • United Healthcare, Santa Cruz, CA • Weaksu Inn Historic Resort, Grants Pass • Willow Creek RV Park, Heppner • Windjammer Inn, Gearhart • Wine Country Inn, Jacksonville • Yvonne’s, Oregon City

OregonRLA.ORG 41

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

M

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

See some of the sustainable efforts of your peers in these industry profiles. For some seasonal fun we also wanted to know about their favorite holiday leftovers and wheather or not they like to set annual New Year’s Resolutions.

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 SUSTAINABILITY-RELATED QUESTIONS:

What is one sustainable practice your company embraces?

How do you get staff on board with sustainable practices?

NILS STARK Cornucopia Restaurants, Eugene

Title: Co-Owner Open Since: 1993 Member Since: 2009 Fav Leftover Dish? Turkey Shepherd’s Pie New Year’s Resolution: All in!

Our most significant, recent sustainability practice we began last February is providing drinks with paper straws. These are provided upon request. Most of our staff are pretty environmentally minded. Our most recent practice was also one of the most challenging.

Switching from paper napkins to cloth for inhouse dining. This required total retraining on a brand new system. After some trial and error on how best to manage the process, we have it dialed in. Once this occurs, everyone is on board and feels good about making a difference.

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SARAH SMITH Holiday Inn Express Hotel & Suites® – Eugene Downtown/University

Title: General Manager Joined Company: 2006 Member Since: 2006 Fav Leftover Dish? Spaghetti Casserole New Year’s Resolution: Nope, not for me We are avid recyclers; using BottleDrop as one of our tools. We encourage our guests to recycle their cans and then we use the dollars earned to reward our team with pizza parties or coffee gift cards. Living in Eugene there is an inherent community culture of ‘green‚’ we have a Green Team Leader and we keep it as an active topic with our team and our guests.

Oregon Restaurant & Lodging Association | WINTER 2019

BECKI HOLMES Foodwit, Portland

Title: Founding Principal Open Since: 2016 Member Since: 2016 Fav Leftover Dish? Turkey Sandwiches New Year’s Resolution: All in!

As a consulting team servicing the food, beverage and restaurant industries, one of the areas in which we practice is to help companies optimize recipe development and portion sizes to reduce food waste. We enjoy developing strategies that benefit the environment and public health at large.

JOSIAH DEAN Balch Hotel, Dufur

Title: Co-owner Open Since: Purchased in 2015 Member Since: 2007 Fav Leftover Dish? Pizza New Year’s Resolution: Nope, not for me

STEFAN DOBRIJEVIC Hampton by Hilton, Eugene

Title: General Manager Joined Company: 2018 Member Since: 2018 Fav Leftover Dish? Pasta New Year’s Resolution: All in!

JAKE HALVERSON Hallmark Resort Newport & Georgie’s Beachside Grill, Newport

Title: General Manager Joined Company: 2018 Member Since: 1971 Fav Leftover Dish? Green Bean Casserole New Year’s Resolution: Nope, not for me

We do not have any ‘one’ practice; but are choosing local and organic supplies, composting, recycling and choosing environmentally friendly cleaning supplies. Getting staff on board is easy.

From initial training to ongoing operations, the systems are all in place to make it work.

We are part of Hilton Clean the World Campaign. We collect our used soaps, shampoos and conditioners, package and send them to a recycling facility, where they get donated. It‘s rewarding to know that we are helping those in need, and also saving the environment.

Encourage Research! I’m proud that our teams “nerd out” on the latest technology and techniques. They also have great instincts when it comes to implementation.

CYNDE STEPHENS Righteous, Clackamas

DENNIS HODGE CertaPro Painters, Gresham

TARA KRAMER Ri-Ky Roofing LLC, Oregon City

Righteous loves recycling! One practice we embrace is sending orders in recycled boxes whenever possible. Reutilizing boxes in good condition reduces resources used when shipping.

We recycle all leftover and old paint from our jobs with our local Metro recycling facility.

We focus on conservation, minimal trips and minimal waste means lower costs which is money in their pockets.

At Ri-Ky Roofing we are proud to be an Energy Trust Ally Member, incorporating rebates for our clients in roofing projects. In addition, we recycle metal and other products during our reroofing projects.

Title: Account Executive Year Joined: 2017 Member Since: 2008 Fav Leftover Dish? Pizza New Year’s Resolution: All in!

Title: President Open Since: 2016 Member Since: 2018 Fav Leftover Dish? Spiral cut ham New Year’s Resolution: Nope, not for me

Title: Principal Open Since: 2007 Member Since: 2018 Fav Leftover Dish? Stuffed Cabbage New Year’s Resolution: All in!

OregonRLA.ORG 43

MAKE SAVINGS THE DAILY SPECIAL. BRING US IN. Energy Trust of Oregon can provide your restaurant or hotel with cash incentives to make energy-saving upgrades more affordable and reduce upfront costs.

+ SAVE ENERGY. BRING US IN. Visit www.energytrust.org/BringUsIn or call 1.866.605.1676.

Serving customers of Portland General Electric, Pacific Power, NW Natural, Cascade Natural Gas and Avista.

16137_EnergyTrust_ORLA Magazine Winter 2019 print ad_v3.indd 1

11/15/18 9:58 PM

consulting • planning & design • kitchen equipment & supplies custom fabrication • professional installation Eugene/Springfield

Beaverton

bend

medford

BOISE, IDAHO:

555 SHELLEY ST. SPRINGFIELD, OR 97477 541-746-7480 Fx: 541-746-7384

7689 SW CIRRUS DR. BLDG 32E BEAVERTON, OR 97008 503-691-1872 Fx: 503-691-9806

20671 HIGH DESERT LANE #100 BEND, OR 97701 541-382-7482 Fx:541-617-5721

742 ROSSANLEY DR. MEDFORD, OR 97501 541-779-8335 Fx: 541-779-0300

7590 W. VICTORY ROAD BOISE, ID 83709 208-629-4200 Fx: 833-790-3717

www.curtisresteq.com 44

541-746-7480

Oregon Restaurant & Lodging Association | WINTER 2019

facebook.com/curtisre

sales@curtisresteq.com

NEWS BRIEFS Happenings From Around the Industry

Tourism Engagement Survey

This past September, Travel Oregon published a survey to ensure Oregon’s tourism industry and other industries impacted by tourism had the opportunity to participate and engage in the 2019-2021 strategic planning process. More than 1,500 industry partners participated in the survey, providing feedback on the state’s tourism structure, health of the industry, programming and priorities, and marketing initiatives among other data points.

The full study is available as well as results by region at Industry.traveloregon.com/research.

Incentive Changes for Existing Buildings

Energy Trust of Oregon officially published the new standard incentives effective on January 1, 2019. Each year, Energy Trust reviews incentives for cost effectiveness and adds new incentives during this annual process. Changes for 2019 include lodging and foodservice equipment, HVAC, and water heating among others. Visit Insider.energytrust.org/existing-buildings for more information.

New Features, Chefs at Food Show

The Northwest Food Show has added a number of new exhibitors, attractions and chefs to the Show set for April 14-15 at the Portland Expo Center. On tap are a number of farm-to-table opportunities, cocktail competitions, award-winning chef presenters, and lounge and foodservice business experts. In addition, industry experts will be on hand to help attendees with the gamut of issues facing their businesses, from legal advice and menu optimization to cost tracking and human resource issues. For more information and to register, visit NWFoodShow.com.

Boost Your Lodging Listing

ORLA recently completed its annual outreach to lodging properties across the state encouraging them to update / verify their information for inclusion in Travel Oregon’s Visitor Guide and online at TravelOregon.com. These updates will be reflected online after the first of the year. As a reminder, any transient lodging property in Oregon that pays Oregon’s statewide 1.8 percent lodging tax can take advantage of a free listing in the online directory which includes up to three photos and a 125-word description. ORLA members can also add their own videos and up to 20 additional photos to their online listing for free. For more info on how to enhance your listing with photos visit OregonRLA.org/LodgingListings or contact Jennifer Starr, ORLA, at Listings@OregonRLA.org.

Recognize Your Hospitality Champion

Every year, ORLA’s Hospitality Industry Awards recognize some of the outstanding hospitality industry members in Oregon. We depend on members and industry partners to submit nominations of individuals or their own staff members who are deserving of this recognition. Consider nominating your Employee of the Year or a peer for the Restaurateur or Lodging Operator of the Year. Nominations are due June 30, 2019. Go to OregonRLA.org/awards for details.

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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 hospitality industry. Contact us for questions; let us know what issues are affecting your business and how we can help. We have your back!

MEMBER SOLUTIONS Cost-Saving Programs

ORLA ENDORSED SERVICE PROVIDERS Vetted and Board Approved!

Your association is dedicated to helping members operate with greater ease, efficiency and savings. Member participants save millions of dollars each year by using ORLA’s Endorsed Service Providers. For more information visit OregonRLA.org/ESP.

MEMBERSHIP REPRESENTATIVE CONTACTS:

STEVEN SCARDINA Regional Representative 503.718.1495 SScardina@OregonRLA.org JOEL POMERANTZ Regional Representative 541.517.3791 JPomerantz@OregonRLA.org MARLA McCOLLY Director of Business Development 503.428.8694 MMcColly@OregonRLA.org GOVERNMENT AFFAIRS CONTACTS:

JASON BRANDT President & CEO 503.302.5060 JBrandt@OregonRLA.org GREG ASTLEY Director of Government Affairs 503.851.1330 Astley@OregonRLA.org GLENDA HAMSTREET Executive Coordinator Government Affairs 971.224.1509 GHamstreet@OregonRLA.org

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

CREDIT CARD PROCESSING Receive up to $500 for new merchant account! Low rates, local service representatives, and rates don’t change for ORLA members. See details for qualifications online.

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

HEATH INSURANCE COVERAGE Standard and Essential healthcare coverage plans for every budget.

ORLA Health Solutions also include free prescription discount cards, health savings accounts and ADA website compliance. Learn more from plan administrator, Garth T. Rouse & Associates.

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

COMPUTER EQUIPMENT AND IT SUPPORT ORLA Members receive up to 30-40% off the everyday price on select Dell products. Members can also receive round-the-clock access to IT help with ProSupport, only from Dell.

PAYROLL, TIME & ATTENDANCE, SCHEDULING, AND HRMS Receive 39% off Payroll Module and 20% off any additional modules, including Time & Attendance, Scheduling, and Human Resource Management Systems (HRMS), for the lifetime of their membership. All modules come with local team-based support.

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

Create customized buying list to fit your needs.

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

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

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Oregon Restaurant & Lodging Association | WINTER 2019

ORLA 401K / PROFIIT SHARING Employers with a qualified plan are exempt from participating in OregonSaves. Learn more from plan administrator, Garth T. Rouse & Associates SEX TRAFFICKING RECOGNITION AND RESPONSE: 10% discount on in-person training and Guardian Seal Virtual Training program. Additional discounts through Jan. 31, 2019.

human sex trafficking is the buying or selling of another hum

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

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

SUNDAY

TUESDAY

MONDAY

New Year’s Day

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

1 2 3 4 5

6 7 8 9 10 11 12 JANUARY 2019

ServSafe Class, Portland

13 14 15 16 17 18 19 Taste of the Northwest

20

Martin Luther King, Jr. Day

21 22 23 24 25 26 ServSafe Class, Wilsonville

ServSafe Class, Medford

Groundhog 27 28 29 30 31 1 2 Day

Guest Service Gold Tourism: Oregon Class

3 4 5 6 7 8 9 FEBRUARY 2019

Valentine’s Day 10 11 12 13 14 15 16

Guest Service Gold Tourism: Oregon Class

17

President’s Day

ServSafe Class, Portland

ServSafe Class, 19 20 21 22 23 18 Eugene Capitol Day & Taste Oregon

24 25 26 27 28 1 2 ServSafe Class, Wilsonville

3 4 5 6 7 8 9

MARCH 2019

Pacific Northwest Innkeepers Conference and Vendor Showcase Daylight Saving Time

10 11 12 13 14 15 16

St. Patrick’s Day

17 18 19 20 21 22 23 ORLAEF ProStart Invitational

24 25 26 27 28 29 30 NRA Public Affairs Conference

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Your business is unique.

Your coverage should be, too.

As the #1

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

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

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

■

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

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

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

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Oregon Restaurant & Lodging Association | WINTER 2019