Restaurant & Lodging - Winter 2023

WINTER 2023

INDUSTRY IN THE CLASSROOM

Attracting the Next Generation into the Workforce

NEW LEGISLATIVE SESSION

PAID FAMILY LEAVE OREGON The Future of Hospitality Depends On Your Help

High School Student-run Café at Career Technical Education Center (CTEC) Salem OregonRLA.org 1

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Get the in-p son experience online

ing can't give you..

TOUCH, TASTE, TRY NEW SOLUTIONS!

JOIN THE INDUSTRY • APRIL 16-17 For over 60 years, the Northwest Food Show has been bringing restaurant, foodservice and hospitality industry buyers and sellers together in what is now the largest and best known business-to-business foodservice event in the Pacific Northwest.

ORLA members can attend for free (Code: ORLAMAG), $15 for non-members and a portion of the proceeds will go to the Oregon Food Bank.

SPONSORED BY

PRODUCED BY

• BMI • Curtis Restaurant Equipment

• Energy Trust of Oregon • Portland General Electric

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SAVE THESE DATES!

Mark Your Calendar with the 2023 Association Events CAPITOL DAY

Assembly

Restaurants, Lodging & Lawmakers

Capitol Day & Taste Oregon Legislative Reception February 21, 2023 | Salem Convention Center, Salem

Engage legislative leadership and state agency directors at this unique multi-faceted opportunity to have your voice heard. Free for any industry member.

Oregon ProStart Championships March 13, 2023 | Salem Convention Center, Salem

ProStart is a workforce development skills-based curriculum to help high school students explore careers in culinary arts and food service.

Study culminates with this state competition hosted by the Oregon Hospitality Foundation.

Northwest Food Show April 16-17, 2023 | Portland Expo Center, Portland

Foodservice industry members flock to the egion’s largest foodservice and beverage show for ideas, information and new tools for success. Free for ORLA members.

One Big Night - Dinner & Auction June 8, 2023 | The DoubleTree by Hilton, Portland

Lavish evening with silent auction followed by dinner and live auction.

Proceeds go directly to ORLA’s Political Action Committee.

ORLA Open Golf Tournament July 24, 2023 | Langdon Farms, Aurora

Annual golf tournament with lunch, prizes, and awards. Proceeds go directly to ORLA’s Political Action Committee.

Swig & Savor

Swig & Savor | Whisk(e)y Festival August 26, 2023 | Portland Marriott Downtown Waterfront A celebration of high-end whiskies. Swig & Savor will feature 60+ whiskies for tastings, educational seminars, and an opportunity to purchase products.

ORLA Hospitality Conference September 30 – October 2, 2023 | Ashland Hills Hotel

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

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ABOUT

Restaurant & Lodging is published four times a year by Oregon Restaurant & Lodging Association (ORLA), 8565 SW Salish Lane, Suite 120, Wilsonville, Oregon, 97070 503.682.4422 To learn more about ORLA visit us online at OregonRLA.org.

Salem Career Technical Education Center Culinary Arts ProStart Program Industry Night.

From left: Soraida Cross, VIPs Industries; Courtney Smith, OHF; Chef Austin, CTEC Salem; Guadalupe Arellano, OHF

PUBLISHER JASON BRANDT / PRESIDENT & CEO

JBrandt@OregonRLA.org LORI LITTLE / EDITOR

PHOTO COURTESY OF OREGON HOSPITALITY FOUNDATION

LLittle@OregonRLA.org HEIDI JANKE / DESIGN

HJanke@OregonRLA.org

MEMBERSHIP

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

ADVERTISING

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

SUBSCRIPTIONS

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

WINTER 2023 Next Generation Workforce

COVER STORY 22 Industry in the Classroom Attracting the Next Generation into the Workforce LEADERSHIP 7 From the CEO An Investment in ORLA Advocacy Drives Bottom Line Results ADVOCACY Advocacy Update 8 New Leaders, New Legislative Session

2022-23 ORLA BOARD OF DIRECTORS

Harish Patel, Chair, Florencein, Inc. Shannon McMenamin, Vice Chair, McMenamins Patrick Nofield, Treasurer, Escape Lodging Komal (Tina) Patel, Secretary ALKO Hotels John Barofsky, Immediate Past Chair, Beppe & Gianni’s Trattoria Marin Arreola III, Advanced Economic Solutions (AES) Inc. Jolee Bancroft, Mo's Restaurants Terry Bichsel, Rivertide Suites Hotel Joe Buck, Babica Hen Cafe, Gubanc’s, Lola’s Cafe Don Crowe, Bandon Dunes Golf Resort Daryn White Cyrus, Provenance Hotels ​Emma Dye, Crisp Gordon Feighner, Jam on Hawthorne, Cricket Cafe Kurt Huffman, ChefStable ​Eli Katkin, Brickroom​ Masudur Khan, Khan Properties Group Tom O’Shea, Sunriver Resort Katie Poppe, Blue Star Donuts ​Dani Rosendahl, The Pit Stop Sports Bar & BBQ Grill George Schweitzer, The Benson Natalie Sheild, Togather Restaurant Consulting Rick Takach, Vesta Hospitality Jake Vanderveen, McDonald Wholesale Co. Dhruti Amin, Ex Officio Board Member, ALKO Hotels

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What You Need to Know About PFMLI Considerations for Oregon Paid Family Medical Leave Insurance

OREGON HOSPITALITY FOUNDATION 19 The Future of Hospitality Depends On Your Help We Are Dedicated to Changing Lives and Uplifting Communities.

SOLUTIONS 28 The Great Retention How Training is a Key to Success 30

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It’s Your Business: Jumpstart Safety in the New Year

IN EVERY ISSUE 35 Lodging Performance Report Hotel Benchmark Data 35

Restaurant Industry Snapshot Age Demographics

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News Briefs Industry Happenings

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

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Cost-Saving Programs Member-Exclusive Benefits

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New Members Welcome!

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Looking Ahead ORLA Th ee-Month Calendar

Managing Risk: Social Media Continues to Vex the Modern Workplace

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SEE IF YOU QUALIFY FOR THE LARGEST INDUSTRY-SPECIFIC DISCOUNT ON WORKERS’ COMP FOR OREGON’S HOTELS AND RESTAURANTS!

Ask your age t for an RLA group qu e with SAIF.

ORLA members who meet the group eligibility requirements can receive a 10% discount with SAIF on workers’ comp premiums in the ORLA group plan, upon workers’ comp renewal date.

ORLA MEMBERS:

Contact your agent and ask for an ORLA group quote, or contact SAIF directly at 888.598.5880.

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

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FROM THE CEO An Investment in ORLA Advocacy Drives Bottom Line Results

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regon is officially gearing up for anoth Legislative Session in Salem with newly elected legislators hoping to make a diffe ence for their constituents. As is typical with elections, results rarely if ever align on all fronts with your personal preferences.

Regardless of the election outcomes this past Fall, it is our job at the association to build effecti e working relationships with leaders from both parties.

We had a very tangible return on investment recently which most likely stood out to you as a hospitality operator to prove how ORLA advocacy and relationship building effo ts can drive bottom line results for your business – House Bill 3389 in the 2021 Legislative Session.

Restaurant and lodging businesses become members of ORLA because they understand the importance of industry representation and intelligence gathering. The e are of course other reasons to join ORLA but for me, House Bill 3389 takes the cake. Our hope is the updates below showcase why it is of crucial importance for us to continue to band together to protect, improve, and promote Oregon’s hospitality industry.

What Was House Bill 3389?

House Bill 3389 was collaborative legislation passed in 2021 to provide short- and long-term pandemic tax relief to Oregon employers while protecting the Unemployment Insurance Trust Fund. This impo tant bill provided assistance to Oregon employers in several ways:

• It extended the “look back period” used to determine the Unemployment Compensation Trust Fund solvency level from 10 years to 20 years.

• It kept employers’ Unemployment Insurance tax experience rating the same, through 2024, as what was used to determine the pre-pandemic 2020 tax rates.

• It deferred up to one-third of 2021 taxes until June 30, 2022 and provided forgiveness of penalties and interest accrued during that time for employers meeting certain criteria.

• It enabled some employers to be eligible for full or partial forgiveness of their deferrable 2021 Unemployment Insurance taxes.

Combined, the short- and long-term provisions of House Bill 3389 provide significant elief to Oregon employers.

• In 2021, after the bill passed, more than 4,000 employers

took advantage of the option to defer tax payments. Tha resulted in approximately $1.1 million in interest and penalty forgiveness.

• Th ough the bill’s short-term provisions, the Oregon Employment Department (OED) has provided Unemployment Insurance tax forgiveness to more than 19,000 employers and has issued more than $43.3 million in payments to eligible employers. The efunds issued varied widely in amount due to Oregon’s wide range of eligible employers, from very small businesses to larger corporations.

• In 2022, most employers, about 125,000, saw a decrease in their tax rate from the prior year as a result of the passage of House Bill 3389.

• Looking longer term, from 2021 to 2029, these changes are estimated to save Oregon employers $2.2 billion in unemployment insurance taxes.

Doing our Part to Protect the Integrity of the Unemployment Insurance Trust Fund If you and others you know experienced setting up numerous job interviews for open positions only to have no one show up, you’re not alone. ORLA has been actively working with OED to make sure we’re doing our part as employers to share intelligence about job recruitment effo ts. The goal is to make su e recipients of unemployment insurance benefits a e actively looking for work and willing to accept work while also protecting the solvency of the trust fund which makes unemployment benefits widely a ailable for those who qualify and need assistance during times of professional transition.

The regon Employment Department relies on employers to help identify potential fraud and other issues with the Unemployment Insurance system. The cur ent best route for employers to report people who do not show up for work when they are offe ed a job, turned down an offer o work, or who do not come back after being recalled from a temporary layoff is th ough the utilization of the following public website at: bit.ly/OEDrefuse.

For other types of suspected fraud, the Oregon Employment Department has another, more general form (so some questions may not apply to all scenarios) at bit.ly/OEDfraud.

Employers can also report suspected UI fraud to the department’s Fraud Hotline at 1.877.668.3204.  JASON BRANDT, PRESIDENT & CEO, ORLA

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ADVOCACY UPDATE New Leaders, New Legislative Session

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regon's 2023 Legislative Session kicks off anuary 17 with a new Governor and a record number of new faces in the House and Senate. ORLA’s Government Affairs team will not only be focused on several priority issues for the association, but also working to educate our newly elected leaders about our industry. ORLA is traveling around the state hosting Regional Meetings for members to meet their new policymakers.

It’s imperative we make sure our elected officials understand ou industry issues and can be partners with us in improving the climate for small businesses in Oregon. Visit OregonRLA.org/meet to see the Regional Meeting schedule and to RSVP for one near you.

Meet Your Newly Elected Leaders This is the first regon Election where ballots did not have to be received by 8:00 pm on election day, but just needed to be postmarked by 8:00 pm on election day. Voter turnout in Oregon for midterm general elections is typically around 70 percent. As of November 21, at the time of this writing, the Secretary of State’s site reflected a 64.6 pe cent turnout. The foll wing is a recap of elections around the state.

On the Federal side, Oregon gained an additional Congressional seat during the last census, giving us a total of six. Four of those will be filled y Democrats with two seats held by Republicans.

In the Governor’s race, Christine Drazan has conceded to Tina Kotek. Betsy Johnson conceded on Election Day after the initial returns. And in the non-partisan race for Bureau of Labor and Industries Commissioner, Christina Stephenson emerged as the winner over restaurateur and former State Representative Cheri Helt.

For over a week following election day, several close races delayed the results. At the time of this writing, the Democrats are expected to hold on to the majority in both the House and Senate, but it appears likely the super majority is no longer a factor.

Statewide: • Governor: Tina Kotek (D) • BOLI: Christina Stephenson • US Senate: Ron Wyden (D) • CD 1: Suzanne Bonamici (D) • CD 2: Cliff entz (R) • CD 3: Earl Blumenauer (D) • CD 4: Val Hoyle (D) • CD5: Lori Chavez-Deremer (R) • CD6: Andrea Salinas (D)

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Measures: • M111 (Health Care as Right): Yes • M112 (Slavery Language in Constitution): Yes • M113 (Legislative Absences): Yes • M114 (Gun Sales): Yes State Senate: SD 01 - Dallas Heard ������������������������������������������������������Republican SD 02 - Art Robinson �����������������������������������������������������Republican SD 03 - Jeff Golden ����������������������������������������������������������Democrat SD 04 - Floyd Prozanski����������������������������������������������������Democrat SD 05 - Dick Anderson ���������������������������������������������������Republican SD 06 - Cedric R Hayden �����������������������������������������������Republican SD 07 - James I Manning Jr ����������������������������������������������Democrat SD 08 - Sara Gelser Blouin �����������������������������������������������Democrat SD 09 - Fred Girod ���������������������������������������������������������Republican SD 10 - Deb Patterson ������������������������������������������������������Democrat SD 11 - Kim Thatcher ����������������������������������������������������Republican SD 12 - Brian Boquist �������������������������������������������������� Independent SD 13 - Aaron Woods �������������������������������������������������������Democrat SD 14 - Kate Lieber ����������������������������������������������������������Democrat SD 15 - Janeen Sollman ����������������������������������������������������Democrat SD 16 - Suzanne Weber ��������������������������������������������������Republican SD 17 - Elizabeth Steiner Hayward �����������������������������������Democrat SD 18 - Wlnsvey E Campos ����������������������������������������������Democrat SD 19 - Rob Wagner ���������������������������������������������������������Democrat SD 20 - Mark Meek ����������������������������������������������������������Democrat SD 20 - Mark Meek ����������������������������������������������������������Democrat SD 21 - Kathleen Taylor ����������������������������������������������������Democrat SD 22 - Lew Frederick ������������������������������������������������������Democrat SD 23 - Michael Dembrow �����������������������������������������������Democrat SD 24 - Kayse Jama�����������������������������������������������������������Democrat SD 25 - Chris Gorsek��������������������������������������������������������Democrat SD 26 - Daniel G Bonham ���������������������������������������������Republican SD 27 - Tim Knopp ��������������������������������������������������������Republican SD 28 - Dennis Linthicum ���������������������������������������������Republican SD 29 - Bill Hansell ��������������������������������������������������������Republican SD 30 - Lynn Findley ������������������������������������������������������Republican

State House: HD 01 - David Brock Smith �������������������������������������������Republican HD 02 - Virgle J Osborne �����������������������������������������������Republican HD 03 - Lily Morgan������������������������������������������������������Republican HD 04 - Christine Goodwin �������������������������������������������Republican HD 05 - Pam Marsh ���������������������������������������������������������Democrat HD 06 - Kim Wallan ������������������������������������������������������Republican HD 07 - John Lively ���������������������������������������������������������Democrat HD 08 - Paul R Holvey ����������������������������������������������������Democrat HD 09 - Boomer Wright �������������������������������������������������Republican HD 10 - David Gomberg��������������������������������������������������Democrat

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HD 11 - Jami Cate����������������������������������������������������������Republican HD 12 - Charlie Conrad �������������������������������������������������Republican HD 13 - Nancy Nathanson �����������������������������������������������Democrat HD 14 - Julie Fahey ����������������������������������������������������������Democrat HD 15 - Shelly Boshart Davis �����������������������������������������Republican HD 16 - Dan Rayfiel ������������������������������������������������������Democrat HD 17 - Ed Diehl �����������������������������������������������������������Republican HD 18 - Rick Lewis ��������������������������������������������������������Republican HD 19 - Tom Andersen ����������������������������������������������������Democrat HD 20 - Paul Evans ����������������������������������������������������������Democrat HD 21 - Kevin L Mannix �����������������������������������������������Republican HD 22 - Tracy M Cramer �����������������������������������������������Republican HD 23 - Anna M Scharf �������������������������������������������������Republican HD 24 - Lucetta A Elmer������������������������������������������������Republican HD 25 - Ben Bowman ������������������������������������������������������Democrat HD 26 - Courtney Neron �������������������������������������������������Democrat HD 27 - Ken Helm �����������������������������������������������������������Democrat HD 28 - Dacia Grayber ����������������������������������������������������Democrat HD 29 - Susan McLain �����������������������������������������������������Democrat HD 30 - Nathan Sosa �������������������������������������������������������Democrat HD 31 - Brian G Stout ���������������������������������������������������Republican HD 32 - Cyrus B Javadi ��������������������������������������������������Republican HD 33 - Maxine E Dexter ������������������������������������������������Democrat HD 34 - Lisa Reynolds������������������������������������������������������Democrat HD 35 - Farrah Chaichi ����������������������������������������������������Democrat HD 36 - Hai Pham �����������������������������������������������������������Democrat HD 37 - Jules Walters �������������������������������������������������������Democrat HD 38 - Daniel Nguyen ���������������������������������������������������Democrat HD 39 - Janelle S Bynum �������������������������������������������������Democrat HD 40 - Annessa Hartman �����������������������������������������������Democrat HD 41 - Mark F Gamba ���������������������������������������������������Democrat HD 42 - Rob Nosse ����������������������������������������������������������Democrat HD 43 - Tawna Sanchez ���������������������������������������������������Democrat HD 44 - Travis Nelson ������������������������������������������������������Democrat HD 45 - Thuy Tran�����������������������������������������������������������Democrat HD 46 - Khanh Pham ������������������������������������������������������Democrat HD 47 - Andrea Valderrama ���������������������������������������������Democrat HD 48 - Hoa H Nguyen���������������������������������������������������Democrat HD 49 - Zach Hudson������������������������������������������������������Democrat HD 50 - Ricki Ruiz�����������������������������������������������������������Democrat HD 51 - James Hieb �������������������������������������������������������Republican HD 52 - Jeff Helfrich ������������������������������������������������������Republican HD 53 - Emerson Levy �����������������������������������������������������Democrat HD 54 - Jason Kropf���������������������������������������������������������Democrat HD 55 - E Werner Reschke���������������������������������������������Republican HD 56 - Emily G McIntire ���������������������������������������������Republican HD 57 - Greg Smith �������������������������������������������������������Republican HD 58 - Bobby Levy�������������������������������������������������������Republican HD 59 - Vikki Breese-Iverson �����������������������������������������Republican HD 60 - Mark Owens �����������������������������������������������������Republican

2023 Legislative Agenda ORLA’s Government Affairs team will be focused this legislati e session on several priority issues for the association including: the 70/30 lodging tax split, scheduling law, intellectual property protections, and health inspections. Other issues of importance include the Franchise Bill, third party delivery fees, data privacy, and wage and hour legislation.

Defend the 70/30 lodging tax split: Background: Legislation passed in 2003 guaranteed that local lodging taxes would be split with 70 percent of the dollars being spent on tourism promotion or marketing and tourism-related facilities and 30 percent would be unrestricted for the taxing municipality to use as they saw fit. Th e is a bill drafted for this legislative session amending the 70/30 split to a 50/50 split with 50 percent of local taxes being unrestricted for the taxing municipality to use as they see fit and 50 pe cent going to tourism promotion or marketing and tourism-related facilities. The League of regon Cities is supportive of the bill.

ORLA’s position: The legislation passed in 2003 was pa t of a bargain between the lodging industry and government including the 70/30 split. ORLA opposes any change to the agreement, especially the 70/30 split.

Change or repeal scheduling law: Background: Oregon passed a statewide scheduling law in 2017, the first of its kind in the count y. The law is intended to p ovide stability in scheduling for employees and applies to employers with more than 500 employees worldwide. Employers must give workers at least 14 days’ notice of their schedule, provide at least 10 hours of rest between shifts and give a “good faith estimate” of hours worked to new hires on or before their first da . The pandemic, along with unprecedented staffing sh tages, has shown the scheduling law to have flaws needing cor ection. During the pandemic, the scheduling law was unofficially on hold without serious negat e consequences.

ORLA’s position: ORLA will advocate for an exemption for hospitality businesses or a possible repeal of the law entirely.

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Enact pass/fail health inspections: Background: Oregon currently uses a system of 1-100 for health inspections for restaurants and hotels. A passing grade is anything above 70, but the number system places the county health inspectors in the position of essentially “marketing” restaurants based on the grade. For example, a restaurant with a score of 82 is passing and so is a restaurant with a score of 91. With health inspection scores available online, consumers may choose the restaurant with a 91 even though both has passing scores. Other jurisdictions around the country use pass/fail or color coded “grades” in place of numeric scores.

ORLA’s position: ORLA supports a Pass/Fail grading system for health inspections in restaurants and hotels.

Support intellectual property protections for restaurants: Background: The regon Legislature passed a bill (HB 3361) in 2020 protecting restaurants from third party delivery companies using their menu, logo, or pricing information without prior written consent. It’s unclear what the enforcement mechanism is for this bill.

ORLA’s position: ORLA supports clarifying the reporting and enforcement structure of the law.

Update Alcohol Server Education training requirements: Background: Oregon’s Alcohol Server Education (ASE) training is in need of updating. Currently, the same test is taken for a renewal, fi e years later, as is taken for the original license to serve. The qualit of training by vendors is inconsistent and outdated in some cases.

ORLA’s position: ORLA supports updating the standards for ASE training and vendors.

Franchise Bill: Background: A franchise bill has been introduced twice in recent sessions, redefining the elationship between franchisees and franchisors. Both times, the bill died in committee due to lack of support. It’s expected another franchise bill will be introduced this session but whether any substantial changes will have been made to the proposed legislation remains to be seen. ORLA has opposed the franchise bill in the past.

ORLA’s position: Without seeing the actual text of the proposed legislation, ORLA does not currently have a position but has opposed the bill in the past.

Third-party delivery fees : Background: In 2020, the Oregon Legislature passed a temporary cap on third-party delivery fees. That cap expi ed 60 days after Governor Brown’s state of emergency ended (April 1, 2022; May 31, 2022). Portland already has a cap in place (10 percent) that is being extended temporarily until February 2023 but is likely to be capped at 15 percent going forward. Rep. Rob Nosse is introducing legislation to cap third-party delivery fees at 15 percent statewide and will include other protections like the ordinance in Portland.

ORLA’s position: During the pandemic, ORLA supported the temporary cap on third-party delivery fees to help restaurants survive. Post-pandemic, a cap is preferred but any legislation should not prohibit additional marketing or advertising options.

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Data Privacy: Background: Several states have recently passed data privacy laws intended to protect consumers’ data and hold companies liable for leaks and hacks. Oregon is considering a bill this session after numerous conversations and meetings of a workgroup intended to work out the details of the bill. The final draft of the bill has no been written.

ORLA’s position: Without seeing the actual text of the proposed legislation, ORLA does not currently have a position.

Wage and Hour Legislation: Background: Almost every legislative session, bills are proposed and/or passed dealing with wages, working conditions or worker hours. Often, ORLA works with other business lobbyists to help amend or change the proposed legislation from its original form in order to make it easier for businesses to comply.

ORLA’s position: ORLA will review and report on any proposed legislation dealing with wages, working conditions or hours.

The e are several ways you can take action and get involved in our advocacy effo ts. From contacting your legislator to testifying, participating in policy meetings to being a Hospitality Advocate, your engagement is important and necessary. If you are interested in joining the ORLA Government Affairs Committee, please email me at Astley@OregonRLA.org.  GREG ASTLEY, ORLA

REGIONAL MEETINGS

Join your peers at an upcoming Regional Meeting to engage in discussions with newly elected officials on issues impacting your business. Below are some of the meetings for January.

JANUARY

• Bend - January 5, 2023 • Eastern Oregon (virtual) - January 11, 2023 • McMinnville - January 12, 2023 • Cannon Beach / North Coast - January 16, 2023 • Hood River - January 19, 2023 • Salem - January 23, 2023 • Oregon City - January 25, 2023 Visit OregonRLA.org/meet for more information.

Join hundreds of others in the hospitality industry to amplify your voice with our legislators here in Oregon!

Invest in the future of your business with a contribution to the ORLA's Political Action Committee (ORLAPAC).

The majority of donors are small businesses and individuals who give annually because a strong PAC is critical in defending tourism funding, pushing key legislation in Salem and fighting meals taxes

DONATE NOW AT OregonRLA.org/ORLAPAC OregonRLA.org 11

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STAY INFORMED AND ENGAGED

BY PARTICIPATING IN A DAY OF ADVOCACY!

CAPITOL DAY

Restaurants, Lodging & Lawmakers

2023 There’s a full menu of opportunities with ORLA’s Capitol Day & Taste Oregon events in Salem on Tuesday, February 21, 2023.You are encouraged to participate in one or more of these activities providing you with multiple chances to tell your story and discuss issues of importance with our elected leaders face to face.

9-11:15 am – Issue Roundup and Meet Key Policymakers: Engage in a discussion on ORLA’s Legislative Agenda and review talking points on key issues. Hear from invited leaders including the Governor, BOLI Commissioner, Employment Department Director and selected agency heads.

11:15-12:00 pm – Opportunities for Association Collaborations: Hear a panel discussion with partner organizations on opportunities to work across associations for greater impact.

12:00-4:00 pm – Capitol Day Appointments: In advance of your trip to Salem, take the opportunity to set up appointments with your Legislators or their staff by contacting them directly. Grab lunch from a local restaurant and then head over to the Capitol to share your personal experiences and discuss the current challenges our industry faces as well as ORLA's legislative priorities.

4:30 pm – Taste Oregon Legislative Reception: Enjoy food and beverage provided by ORLA members at the hosted Taste Oregon reception for attendees and Oregon Legislators.

Times and events subject to change.

While these events are free to attend, an RSVP is required.

RSVP TODAY!

OregonRLA.org/Events or 503.682.4422 12

Questions: Lauri Byerly: LByerly@OregonRLA.org or 503.682.4422

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Featured Restaurants

Sponsorships

If you are interested in showcasing some of your

If you are interested in sponsoring contact

culinary specialties at the Taste Oregon Reception

Marla McColly at MMcColly@OregonRLA.org.

contact Lauri Byerly at LByerly@OregonRLA.org

Co-Hosts:

Sponsors: PRESENTING

SUPPORTING

SUPPORTING

LIBATIONS

OregonRLA.org 13

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ERC expertise delivered by Adesso Capital The Oregon Restaurant & Lodging Association ERC expertise delivered by Adesso Capital ERC expertiseAdesso delivered

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AdessoCapital.com/ORLA 14

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

Oregon Restaurant & Lodging Association | WINTER 2023

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WHAT YOU NEED TO KNOW ABOUT PFMLI Considerations for Oregon Paid Family Medical Leave Insurance

T

he state has developed a new program allowing workers in Oregon to take paid time off to handle e ents impacting their families, health, and safety. The foll wing is a quick look at Paid Leave Oregon (PLO) and what it means for you.

Oregon’s pre-Covid legislation on Paid Leave in the state is fully implemented for all Oregon employers as of January 1, 2023. It is important that ORLA members have their plan in place for adhering to the state law. It also makes sense to communicate with your team members on staff in ad ance of January when payroll taxes start being deducted from paychecks to start building up the state fund that will be utilized to payout benefits sta ting in September.

ORLA developed a handy one-page summary on Paid Leave in Oregon available at Oregonrla.org.

Industry members should be aware there are options to Paid Leave Oregon and the subsequent January payroll tax deductions.

ORLA has a long-standing partnership with Garth T. Rouse & Associates. The company is set up to help OR A members navigate private plan options to comply with Paid Leave Oregon law while staying out of the state-run program. As a reminder, employers interested in an equivalent plan had to submit a declaration of intent or equivalent plan application by November 30, 2022, to be exempt from state plan contributions beginning January 1, 2023.

As an employer, it makes sense to weigh options in 2023 and consider private equivalent plans. The big diff ence is employees wouldn’t be seeing payroll tax deductions on their paychecks until September if employers opt for a private plan and get it approved OregonRLA.org 15

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POLISH LEADERSHIP SKILLS AND CONTRIBUTE TO OREGON'S LASTING SUCCESS

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

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

The program consists of four excursions to be completed in the year, with each excursion scheduled over three days.

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

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

Connections with state and national resources and networks through experiential learning in a variety of Oregon contexts.

Participants who complete the courses and meet the standards set will be certified This certific tion assures industry and consumers that the assessed individual has met or exceeded the standards set by the Oregon Restaurant & Lodging Association (ORLA), Travel Oregon, Oregon Destination Association and a network of specialized facilitators.

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

FAQs and criteria.

OregonRLA.org/OTLA

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by the state. With workforce shortage issues continuing in the hospitality industry, employers may be at a disadvantage with a wage deduction coming out of employee’s paychecks when others in the industry are setting up private plans and avoiding the issue for another nine months.

The e’s also no guarantee the one percent payroll tax being paid in to build up the state fund will be enough money to handle all the requested payouts from claimants starting in September 2023. If that proves true, the payroll tax may have to increase in 2024 and beyond depending on how many Oregonians are pulling from the Paid Leave Fund for benefits. mployers can always start with the state fund in 2023 and make a plan to look at alternatives next year (the wait and see approach) or it might make sense to look at a private plan now and watch it closely outside the system and avoid those nine months of payroll taxes.

Whatever your trajectory, there will be some important decisions to make. Please utilize Garth Rouse and the expertise of his professional staff if they can be of assistance on aid Leave Oregon and available private plan alternatives. Garth and his team can be reached at 800.982.2012.

Finally, there have been additional questions around PFMLI, one of which has to do with counting seasonal employees.

Here’s what we learned from the Oregon Employment Department: Currently, administrative rule (OAR 471-070-3160), determines employer size by using an employer’s Oregon quarterly payroll report to count employees to determine the employer size, including full-time, part-time, seasonal, and temporary employees, as well as out-of-state workers. The empl yer would add the quarterly count for each of the last four quarterly reports and divide by four to determine if they are a large or small employer (less than 25 employees). However, the Paid Leave Oregon program is currently reevaluating how employer size is determined with the Advisory Committee so the calculation may change in the future.

As always, ORLA’s Regional Representatives are here for you should you have questions or are looking for more information on any number of issues impacting Oregon hospitality businesses.

Visit OregonRLA.org/staff to contact us.  ORLA

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

OregonFoodHandler.com

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CRUSH WINE BAR WILL SAVE NEARLY $400 IN ANNUAL ENERGY COSTS AFTER UPGRADING TO ENERGY-EFFICIENT EQUIPMENT. Get cash incentives for replacing or installing new energy-efficient equipment in your restaurant or dining space. Learn how much you can save by visiting EnergyTrust.org/existingbuildings.

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The uture of Hospitality Depends On Your Help We are Dedicated to Changing Lives and Uplifting Communities.

T

he Oregon Hospitality Foundation (OHF) empowers people from all backgrounds with the training and education they need to secure a better future. We do this through vast opportunities offe ed in the restaurant, food service, and hospitality industries. OHF supports this industry with a mission to meet the workforce, educational, training, and philanthropic needs of Oregon’s restaurant and lodging industry.

Without help from industry members like you, we won’t be able to overcome the challenges that are being faced.

Get involved and make a diffe ence in our future workforce.

The e are many ways that your participation could make a diffe ence in our youth’s future careers, including direct involvement with Oregon’s ProStart® program. ProStart is a nationwide career technical education (CTE) two-year program supported by the Oregon Hospitality Foundation. It involves approximately 4,000 Oregon high school students from 40 schools around the state who learn from an industry-derived, competency-based curriculum that teaches culinary techniques and restaurant management skills, coupled with real-life restaurant sector experiences.

The oppo tunities are endless when it comes to molding youth into future workforce hires, but we need your help. Consider participating in one or more of these opportunities: mentor a class, coach a team, be a guest speaker, invite students to your location for a special industry field tri , sponsor a classroom, sponsor a team, sponsor an educator, directly hire students/ graduates, donate to the Oregon Hospitality Foundation, Share Your Story on our website, or start a scholarship to support the future. While contributions help fund and sustain our programs, we also need volunteers to engage in the program. You can support our effo ts by donating to the Foundation (cash or inkind) or volunteering your time and expertise. Please save March 13, 2023, for the Oregon ProStart Championships and contact me at CSmith@OregonRLA.org to find out h w you can get involved.

ProStart Championships. High school ProStart teams from across Oregon gather to compete in two distinct events: the Culinary Competition and the Management Competition. We need lots of industry volunteers on hand.

Donate to ProStart and support opportunities that connect future employees with leaders of our industry. Your support of the ProStart program benefits a egional network of students and instructors, chef mentors, and volunteers. Your donation to ProStart may benefit ou through the following: • • • •

Industry-wide acknowledgment of your support of ProStart Media exposure at ProStart competitions and events Recognition in printed collateral and marketing materials Enhanced awareness of your business’s commitment to education • Access to a well-trained and motivated student workforce

Become a Partner and find g eat employees with local ProStart students. ProStart is an excellent career starter for high school students, an exciting teaching opportunity for educators, a chance to share practical knowledge with mentors, and a smart investment in the future of Oregon's hospitality industry.

ProStart students have essential front and back-of-house skills:

Volunteer as a Judge and join industry peers, chefs, and partners to judge the competitions at the Oregon Hospitality Foundation

• • • •

Customer service and communication Food storage, safety, and sanitation practices Knife skills, preparation, and cooking methods Cost and inventory control

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OREGON PROSTART CHAMPIONSHIPS March 13, 2023 • Salem Convention Center

Support high school teams from across Oregon as they compete in the state culinary and management competitions!

E X P E R I E N C E H O W O R E G O N P R O S TA R T CHANGES LIVES. ATTEND the annual state championships 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 workforce.

SPONSOR the competition or a

school team by contacting Marla McColly at MMcColly@OregonRLA.org

For more info, contact Courtney Smith, 503.682.4422 | CSmith@OregonRLA.org

Presenting Sponsor:

Champion Sponsor:

Major Sponsor:

Supporters: McDonald Wholesale DoorDash

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HIlton Garden Inn - Wilsonville, OR

Become a ProStart Mentor and embrace many roles, from teacher to role model.

Mentors provide overall support for ProStart students and help students make a real-world connection to their goals and the future. Support from local hospitality leaders results in educated, motivated, and professional hospitality industry employees. By mentoring, you will: • • • • •

Create a high-quality labor pool for the hospitality industry Learn by teaching Groom potential employees Gain fresh perspectives and ideas Improve self-confidence and focus on students' li es

Share Your Story with ORLA and the Oregon Hospitality Foundation via a new tool to record your authentic hospitality story in 90 seconds or less; find the link o the ORLA website under the Foundation tab. As we try to collectively tackle our workforce development issues across all regions of Oregon, your story in your voice matters most to our elected leaders and other partners throughout the state, and we want to share it. This combined eff t will influence and inspi e our youth, which will make a diffe ence in the long run for the industry’s future.

Now, more than ever, we are calling out to you with the need for help to make a change and overcome the struggles our industry is facing. Please support us financially or donate our time to the Oregon Hospitality Foundation. Schools in Oregon are still feeling the effects of C vid-19 with teacher and budget shortfalls.

Your generosity, time, and talents will be more of a benefit than an one could ever imagine. As you saw above, there are many ways to be involved in supporting ProStart and the Oregon Hospitality Foundation. The time is n w to support the future of our industry. For more information, email me at the Oregon Hospitality Foundation at CSmith@OregonRLA.org or call 971.224.1505.  COURTNEY SMITH,

Built for Hospitality Explore more construction projects at

DEACON.COM Seattle | Portland | Sacramento | Pleasanton

OHF PROSTART LIAISON/EXECUTIVE COORDINATOR

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Kensey Harlow and John Lowry of Bandon Dunes presenting at Winter Lakes High School, Coquille PHOTO COURTESY OF MISTY SNIVELY, WINTER LAKE HIGH SCHOOL

I

t’s no secret that hospitality companies are struggling

and also runs a server training program called WaitersWorld. “I

to find employees right now. The reasons can be deeply

think the public at large has only looked at waiting tables as, for

personal: the desire for early retirement, the need for

lack of a better term, servant work. We’re stigmatized.”

more stable employment to counter rising housing and food costs, the proliferation of work-from-home opportunities that

In the media and at government institutions, there is little

cropped up during the COVID-19 pandemic.

acknowledgment of the critical role that hospitality plays in the workforce, both as a provider of workplace training and a source

But there are bigger forces at work as well. Many young people

of permanent careers. “Over 50 percent of working adults today

view the hospitality industry as a summertime or school-year

started working in a restaurant,” said Paz. “We’ve essentially

job, not a place to build a career. Few guidance counselors and

become the industry to train people in soft skills,” the majority

others in a position to influence their choices encourage them

of which are highly transferable to other industries.

to think otherwise.

Oregon’s workforce boards (which help connect employers and “Part of the struggle is that hospitality is not seen as a ‘real’

employees and provide training and other resources) are just

job,” said Paul Paz, who enjoyed a 42-year career as a waiter

now starting to recognize the positive impacts the industry

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Industry in the Classroom Attracting the Next Generation into the Workforce

makes and acknowledge hospitality as the primary driver of

ORLA and the Oregon Hospitality Foundation (OHF) are helping

the state’s economy. “Even though the employment division,

members overcome their workforce woes through a series of

when you look at how they present our industry, all they list

initiatives designed to introduce the many benefits of wo king in

are the basic entry-level jobs,” said Paz. “They don’t talk about

hospitality to up-and-coming generations. But to see the highest

the broad spectrum of hospitality employment and careers or

rate of success, the organization needs members to help spread

that there is so much more available to the workforce, and that

the word about why a career in hospitality can be a great way to

there’s so much more you can do.”

support a family, meet financial goals and build a satisfying ca eer.

Workforce professionals don’t focus on the significant

Lupe Arellano and Courtney Smith with OHF are leading the

opportunities for advancement that hospitality provides or the

charge to connect owners and operators with students and

fact that you don’t necessarily need a college degree to secure

workforce boards. Arellano’s work includes coordinating with

them. There’s also little discussion of restaurants and hotels as

high schools and colleges to line up day-long job shadows,

a significant training ground for people who want to own their

which allow individual students to really learn the ins and outs

own businesses someday.

of a single person’s job, and field trips, where groups of students can get a broad overview of the available careers.

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Kensey Harlow and John Lowry of Bandon Dunes presenting at Winter Lakes High School, Coquille PHOTO COURTESY OF WINTER LAKE HIGH SCHOOL

Through this work, Arellano has discovered that the need for

spoken to students at Winter Lakes High School in Coquille. So

meaningful internships is on the rise. (Many students now

has employee John Gunther, a Winter Lakes graduate. “We want

need to complete work-based experiences in order to graduate.)

to make sure we are tapping into our local talent pool as much

He plans to do more to liaise between business owners and

as possible, this means getting into the local schools and talking

internship coordinators. He’s also found ways to tailor these

with students about all of our different career opportunities,”

experiences so they work for different communities. “What’s

said Talent Operations Manager Wendy Dodd. “Many people

needed in Portland is different than what’s needed on the

underestimate the opportunities available in the hospitality

coast,” he said. “The experience you can get at McMenamins is

industry, and this program gives us a great opportunity to

different from that at a small mom and pop café.”

correct that misperception.”

Smith is working to increase participation in ProStart and

One of the things speakers often try to emphasize is that

Hospitality Tourism Management, two career technical

a career in hospitality can be a great springboard to other

education (CTE) programs that expose students to jobs in

things. In her talk, Harlow shared that she had worked in

hospitality. Young people are more likely to participate in these

three different positions at the resort as a way to gain work

programs if they can see a clear career path, and that’s where

experience, save money and determine what she wanted to study

ORLA members come in. Giving a talk at a local school brings

before she went to college.

to life an otherwise dry discussion about careers and helps students picture themselves in certain roles. Smith outlines a

Dodd sees a clear benefit to doing these talks because it brings

multitude of opportunities for industry members to get involved

young people into the fold at Bandon Dunes. “Students

in the Foundation’s editorial on page 19.

graduating from ProStart programs have an energy for the industry that can be infectious on staff and managers,” she said.

Rory Butts, executive chef at Bandon Dunes Golf Resort, plans

“Hospitality is hard work, and sprinkling in fresh perspectives

to speak with students in the culinary arts program at North

can be a morale boost to your current staff.”

Bend High School. Kensey Harlow, a current greenskeeper, has

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University students may not be focused on jobs in hospitality,

tableside engagement. Today, he has his own consulting firm an

but that can change when they hear stories about people who

feeds his service heart by working in food and nutrition at Legacy

started as a dishwasher and now own multiple restaurants, or who

Meridian Park Medical Center, an acute care hospital in Tualatin.

took a job as a front desk clerk and now manage multiple hotels.

Colby Phillips, who owns BeerGarden and PublicHouse in the

“I look at myself and my children as examples of where you

Eugene/Springfield a ea and is also the co-founder of an app-based

can go with a career in hospitality,” he said. While he still sees

software company called Porter, connected with students in a

himself as a professional waiter, he’s held executive positions in

management class at the University of Oregon’s Lundquist College

large companies and started his own business. He’s met people

of Business to share his story of working in hospitality.

whose career as a waiter allowed them to travel the world full time. His three children have also worked in the hospitality

The conversations took place on Zoom, which allowed the

industry (two as restaurant front-of-house with 30+ and 20+

large class to be broken into smaller groups of students.

years each, and one in the winery business). Hospitality became

Phillips shared a few bits of wisdom, such as that management

a family affair. These are opportunities young people may not

in a restaurant involves not just relationships with staff, but

visualize until “someone from the industry shows up at work or

also with suppliers, government officials and many others.

school and gives them a face.”

After that, the students asked questions–many around his management style and how he developed it. They were curious

When he was still working in restaurants, Paz would invite

about the most difficult conversations he had with staff and

students to come to the restaurant and ask for his station. “I’d

what he looked for in managers.

serve them, and if I made a connection with them, I’d encourage them to apply.” Even if they don’t come to work there, they

Phillips said he wished similar opportunities for networking and real-

spent money there and could even become regular customers

life learning existed when he was in school. “I got a degree in science,

thanks to the personal connection.

and I thought my career was going to be a completely diffe ent path.

I would have loved some sort of class where I had this interaction with business owners or managers or people outside of school.”

While it would be nice if the presentation helped recruit new employees, Phillips said that wasn’t his motivation for speaking to the class. “I think it’s important to give back and help these young people have an idea of what’s out there — and also some lessons they can utilize so they don’t have to learn the hard way,” he said.

When Paz speaks to students, he likes to recount his journey through hospitality. He began as a server at TGI Friday’s and went on to work for numerous other restaurants. He also became a corporate trainer, teaching others how to wait tables and increase

Paul Paz and Zach Poole, Pig N Pancake and Board member of Oregon Employment WorkSource visit Chef-Instructor Chelsea Archibald and her second year CTE Culinary students at Seaside High.

PHOTO COURTESY OF PAUL PAZ

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Members who are interested in connecting with local schools should know they typically don’t need to make a formal presentation. As these examples illustrate, the thing that often sticks with students the most is a person’s story about their career journey and how they got to where they are today. “I encourage people to be candid and share the hardships of being in the industry,” Arellano said, as well as what they love about their job.

Beyond schools, Arellano is working closely with workforce boards to change their perception of careers in hospitality.

He encourages owners and operators to get in front of these institutions to tell their stories. If more leaders at restaurants and hotels joined these boards or spoke to them, and regularly reminded them that hospitality companies are the secondlargest employer in state, more would invest in job training and development that would really benefit the industry. There are programs that provide training funds for high school students

Salem Career Technical Education Center Culinary Arts ProStart Program Industry Night.

From left: Soraida Cross, VIPs Industries; Courtney Smith, OHF; Chef Austin, CTEC Salem; Guadalupe Arellano, OHF PHOTO COURTESY OF OREGON HOSPITALITY FOUNDATION

looking to gain work experience. However, unless an industry is recognized as a focus area, it’s hard to direct dollars to those

Arellano’s mission is to make a diffe ence in the hiring crisis by

industries, even if students want to use them for that purpose.

empowering community leaders to bring the next generation in.

“We’re rallying behind them,” he said. “Workforce issues are huge,

People without the time or comfort level to speak in front

and there are many layers and facets. ORLA is putting its money

of a live audience are encouraged to participate in ORLA’s

where its mouth is and moving the needle on these issues.”

new “Share Your Story” video tool, which is capturing the professional journeys of industry employees to share with

Just as restaurant and hotel owners and operators hope to

state agencies, workforce boards, educators, students and their

change people’s minds about hospitality, they need to rethink

parents. More information about how to record a 90-second

their own recruitment strategies. “Pre-pandemic, we had an

video is available online at OregonRLA.org/shareyourstory.

abundance of workers in the labor pool,” Paz said. “We as an industry took it for granted. Because we had so many people

Arellano is also keeping members apprised of career fairs in

willing to work for us, our recruitment and training was very

communities and at schools. A job fair won’t always result in

much a revolving door. We never made a personal connection

direct hires. However, the visibility a company gets can lead

to our workforce. Now, we have to make a bigger effort to sell

people back to them down the road. “If you need a job, you’re

and rebrand ourselves. The best way to do that is to go into the

not going to go to your employer and ask random questions,”

community where we live and serve and present ourselves in

Arellano pointed out. “At a job fair, a person can ask any

person to tell our story.”  SOPHIA BENNETT

question and have a casual conversation with employers.”

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YOU HAVE AN IMPORTANT STORY TO TELL • What was your first hospitality job / how did you get your tart in this industry?

• What is one key life lesson you've learned from working in this industry?

• What motivated you to get into the work you do?

• What's the most rewarding part of your work?

• What big challenges has your business faced in the past two years?

• How does this industry contribute to the welfare of your community?

SHARE YOUR STORY As we try to collectively tackle our workforce development issues across all regions of Oregon, your voice matters to future employees and our elected leaders.

Take a minute to share your journey with our new quick and easy online tool.

ORLA and the Oregon Hospitality Foundation have a new tool for you to record your hospitality story and it takes just a minute from your computer or your phone to share your authentic story in 90 seconds or less.

ORLA will share these stories with lawmakers and influencers in O egon.

Remember, every voice matters! OregonRLA.org/ShareYourStory

OregonRLA.org/ShareYourStory OregonRLA.org 27

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THE GREAT RETENTION How Training is a Key to Success

W

hen we see a mass exodus from the food industry, it is vital to analyze the causing factors. Employee retention is on everyone’s minds lately – mainly, how do we improve it? How do some business owners get staff t stick around for years? Is there a secret that someone isn’t telling you? Don’t fret, there are many solutions for these issues. At the forefront is employee training programs, which set your team up for success. Setting your staff up for success means in esting in them, educating them, empowering them, and including them in your company culture.

within your community. Ask yourself what you want to see from your staff and h w they can help you achieve these goals.

This will c eate a picture of your company culture and, in turn, encourage your employees to show up every day.

Training and educational programs instill knowledge and confidence into our employees. The first step for ou, as the business owner, is to assess the goals and purpose of your business

Once everyone is knowledgeable in their job descriptions, it’s time for the fun to begin: training. Each training program is diffe ent. It’s best to assess your staff s specific needs and go f om

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Your next step is to create clear and concise job descriptions for your employees. Assign each role responsibilities and necessary skill sets. This alleviates confusion amongst our staff, emp wers them to execute their responsibilities, and creates a system of accountability. Thus, people a e more confident in their oles.

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there. The most common method e see in our industry is on-the-job. While this is a fantastic way to enlighten your team, there are other approaches that prove beneficial as ell. Based on your employee demographic and their various experience levels, you can try diffe ent methods to train your staff such as audito y, visual, and kinesthetic approaches depending on how they learn. You can ask a senior staff member to demonstrate a pa ticular task; the trainee watches and then replicates the actions.

Step-by-step instructions are also beneficial. sing an instruction manual for each task such as menu execution, setting up your workstation, or setting a table will also provide consistency, and the staff can eference it during the training process. Lastly, the role-playing approach also proves useful, where the new employee is walked through what might happen in a real-life situation and how to handle it. If your staff members a e still struggling, retraining is always an option.

Being patient is key throughout this process; everyone learns diffe ently at diffe ent speeds. It is important to stay consistent in your training. In fact, quarterly training sessions are incredibly useful for keeping your employees motivated and refreshed.

Once you’ve completed the training, it is important to also invest in your staff. ncourage them to seek continued education by attending the local food expo, or entering a recipe contest, and create incentives for doing so. Afterall, their hard work and recognition will reflec on your business as well. Workers want to find joy in what they do and immersing themselves in the vast culture of food and beverage on a daily basis can incite creativity and productivity in the workplace.

In the end, your staff will g ow alongside your company.

Once the basics are mastered, we can introduce them to things like upselling by focusing on increasing customer service skills. Your staff will be mentally stimulated an excited by the prospect of making more money through doing something that brings them satisfaction. Thi creates a mutually beneficial elationship between you and your employees. When the company culture is informed, confident, and inclusi e, we see performance increase across the board, which directly leads to an upswing in customer satisfaction. This is h w we turn The reat Resignation into The reat Retention.  KATE RATLEDGE, TOGATHER RESTAURANT CONSULTING

BLIND FAITH OR 100% PEACE OF MIND? Get HIP, Fournier Group’s Hospitality Insurance Program!

ORLA members receive a free audit of their insurance and risk management programs. ​As a result of the process, members can be assured they are properly protected and save an average of 10-15%. To learn about how HIP can help your business, contact Jacob Pierron at 503.820.3471 or ​gethip@fourniergroup.com.

OregonRLA.org/RiskStrategies OregonRLA.org 29

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MANAGING RISK: Social Media Continues to Vex the Modern Workplace

T

he majority of employees in the workplace use some form of social media. Even though social media use frequently occurs when employees are off the clock and is pri ate in nature, it can result in a myriad of tricky issues for unsuspecting employers. Consider the following scenarios: • A female employee complains that she makes less than her male colleagues in a Facebook post • An employee subscribes to a co-worker’s provocative Only Fans page and shows the page to all of his male co-workers

• An employee calls in sick, but posts a Facebook video from the beach later the same day Each of these scenarios warrant a diffe ent course of action. The employee post about equal pay is protected and should not result in discipline—even if the post is factually incorrect and places 30

the Company in a bad light. An employee who shows another employee’s Only Fans page to his co-workers may be creating a hostile environment at work—that conduct may trigger an investigation and discipline. Finally, an employee’s sick time may be protected by law even if it appears that an employee has been dishonest. In that case, the employer should resist calling the employee out on Facebook and should instead ask for medical verification based on suspected abuse of sick lea e.

When confronted with an employee’s unbecoming social media activity, employers should keep the following general principles in mind when deciding how to respond.

Social Media Posts Concerning Wages, Hours, and Working Conditions May be Protected State or Federal Law Section 7 of the National Labor Relations Act protects nonsupervisory employees who use social media to engage in protected,

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concerted activity. Posts about wages, hours, or other working conditions may be protected if the post relates to a group concern or involves other employees (through comments or “likes”). Other laws may also apply. For example, under Oregon law, employees have a right to make safety complaints, to make good faith reports about employer practices that may violate the law, and to discuss conduct that constitutes unlawful discrimination or harassment. Social media posts may be protected even if the post is factually incorrect.

Company Policies Apply to Social Media Activity on Personal Accounts Social media activity that is not otherwise protected by law and violates company policies should not be ignored. This is especially true if an employee discloses confidential information or trade secrets, engages in conduct that places the employer in a bad light, or threatens or targets employees for unlawful harassment or discrimination. If the social media activity even “touches” the workplace or involves co-workers, company policies apply. In cases of harassment or discrimination, once the Company has notice of the potentially offensi e social media activity, the Company must investigate and/or take steps to end the harassment regardless of the forum or how the Company learned of the activity.

Oregon Employers Cannot Access Employee Social Media Accounts Employee social media accounts are private and the content belongs to the employee. Employers can always review the public portion of an employee’s account but cannot access the private portion of the account through the employee’s username or password or by shoulder surfing. urther, Oregon employers cannot require or even request that an employee establish or maintain a personal social media account and an employee is not required to add the employer as a “contact” on the page.

Employers can ask employees to share social media content as part of a workplace investigation if content has been reported to the employer and necessary to make a factual determination about the matter.

Dealing with employee social media issues can be challenging.

For that reason, we encourage all employers to implement a social media policy and to proceed with caution.  APRIL FREDRICKSON, MILLER NASH LLP

Join our Good News Movement.

See Advertising Packages for ORLA Partners, designed to maximize return on investment to help you reach your targeted audiences.

April Fredrickson is a labor and employment law attorney with Miller Nash LLP. She advises Oregon and Washington employers on a broad range of workplace and employment issues. April can be reached at april.fredrickson@millernash.com or at 503.205.2536.

Photo: Beth Nakamura / The Oregonian

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IT’S YOUR BUSINESS: Jumpstart Safety in the New Year

W

hether you need topics for your safety committee meetings or you just want to step up your workplace safety game, SAIF has a year’s worth of focus points for you. What you’ll find bel w is just the tip of the iceberg. Visit SAIF.com/safety for a library of resources, webinars, and eLearning.

January: Plan your year The sta t of a new year is a great time to take stock of your safety and health program. Is your safety committee engaged and effecti e at eliminating hazards and helping employees stay safe? Is it organized and does it meet regularly to discuss relevant issues? Put a plan together for the entire year to make sure you don’t leave anything out.

February: Focus on workers’ mental health Job stress can lead to poor health and even injury. Learn what causes job stress and what you can do about it. Recognize the signs of chronic stress and what impacts it can have on your employees and your business. It’s easy to make small, low-cost changes to support a psychologically healthy workplace and a healthy employee is less likely to be injured.

March: Prevent falls in Ladder Safety Month Ladders are the “go-to” tool for any job that involves working from height — whether you’re changing a light bulb, retrieving items from a high shelf, or painting a building. Choosing the correct ladder for the job is just the beginning. Focus on reducing hazards and teach employees how to inspect, set up, use, transport, store, and maintain ladders.

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April: Stay safe in the kitchen Whether you employ a seasoned chef or a new employee in a commercial kitchen, talking about hazards and safety policies frequently helps employees recognize and avoid common injury sources. To learn more about safety in the restaurant and hospitality industry, visit SAIF.com/kitchensafety.

May: Work comfortably and safely Improving ergonomics in the office and w kstation areas doesn't have to be time consuming or expensive. Learn how to adjust office chairs, monitors, and keybo ds, plus get tips on proper posture and injury prevention with resources and tips found on SAIF.com/ergo.

June: Protect your workers from heat, dehydration When the weather is too hot, workers can suffe . Gradual exposure to heat, creating a buddy system, drinking plenty of fluids, and taking f equent breaks can help prevent heat-related illness. Reduce exposure to the sun by encouraging proper clothing and sunscreen that blocks UV rays.

July: Prepare for wildfi e smoke Wildfi es are getting bigger, lasting longer, and happening more often across the western United States. Hazardous smoke travels well beyond the fi e lines, putting people and businesses at risk.

Review the current rules and discuss with your staff so they a e prepared.

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August: Use the right tool for the job: PPE Protecting yourself or your workers shouldn’t be an afterthought.

Personal protective equipment, including safety glasses and protective gloves, help minimize exposure to injuries and illness.

Discuss, review, and train staff on all of the P E used in your business.

GET OLCC APPROVED ONLINE ALCOHOL SERVER TRAINING 24/7!

September: Are you ready for an emergency? Be prepared at work and at home When it comes to emergency planning, there’s no time like the present to start. You'll never know when a disaster may strike, so make sure your business, home, and family are ready to handle what may come. Whether an earthquake, weather incident, workplace violence, or a security threat, create your plan now.

Look for kit checklists, planning tools, and other resources at SAIF.com/prepare.

October: Control the spread of infectious disease Whether it's COVID-19, the common cold, or the flu infectious diseases are always a workplace concern. You can take steps to control infection and reduce the risk of employees getting ill. Discuss hand hygiene, regularly wiping down surfaces, and using proper PPE as part of your prevention plan.

November: Winter is coming, so plan now to reduce cold-weather injuries Slips, trips, and falls spike during wintertime, due to icy and slippery conditions. You can prevent injuries by having a solid communication plan during inclement weather, creating a snow/ ice mitigation team, and training employees on proper footwear.

Review your maintenance, lighting, and de-icing procedures for customer and employee access routes such as sidewalks, driveways, and parking areas.

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

December: 10 ways to reduce slips, trips, and falls Slips, trips, and falls are a leading cause of accidental deaths, second only to motor vehicles. Here are a few ways you can prevent slips, trips, and falls at your workplace: • Wear appropriate shoes • Keep walkways clear and well-lit • Clean up spills immediately • Slow down For more resources and training information, visit SAIF.com or email SafetyServices@saif.com.  SAIF CORPORATION

• $18 for course and practice test

• Resources to help guide you • Stop and start anytime

OregonAlcoholServer.com OregonRLA.org 33

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Where to go for training O

O R L AT R A I N I N G . O R G

R LA TR A IN

The Only Industry Training That Supports Oregon Hospitality!

IN G .O R G

CHECK OUT OUR TRAINING SUITE:      

34

Oregon Food Handler Oregon Alcohol Server Guest Service Gold Tourism: Oregon Edition Oregon Tourism Leadership Academy Responsible Gaming Training for Retailers ServSafe® Manager

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ServSafe Allergens ServSafe Workplace: Sexual Harassment Prevention ServSafe Workplace: Understanding Unconscious Bias ServSuccess: Certified Restaurant Professional ServSuccess: Certified Restaurant Supervisor ServSuccess: Certified Restaurant Manager

Oregon Restaurant & Lodging Association | WINTER 2023

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LODGING PERFORMANCE Hotel Benchmark Data The info mation 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 2022 VS OCTOBER 2021

Occupancy (%)

Avg Rm Rate ($)

RevPAR ($)

Percent Change from August 2021

2022 2021 2022 2021 2021 2021 Occ ADR RevPAR

Room

Room 0.7

Rev

Avail

Room Sold

United States

67.2

62.8

155.63

135.30

104.59

84.94

7.1

15.0

23.1

24.0

Pacifi

70.0

63.9

194.04

168.21

135.83

107.49

9.5

15.4

26.4

27.5

0.9

7.8

Oregon

64.1

62.5

135.95

124.15

87.18

77.57

2.6

9.5

12.4

11.8

-0.5

2.1

Eastern+

62.9

64.3

104.06

93.37

65.47

60.03

-2.1

11.4

9.1

10.4

1.2

-1.0

10.5

Central+

65.5

66.7

142.84

134.21

93.53

89.57

-1.9

6.4

4.4

5.4

0.9

-1.0

Southern+

65.4

74.0

115.33

112.98

75.48

83.62

-11.6

2.1

-9.7

-9.1

0.7

-10.9

Willamette Valley+

64.8

67.7

138.95

127.23

90.08

86.15

-4.3

9.2

4.6

3.2

-1.3

-5.5

MT Hood/Gorge+

64.2

65.9

135.36

125.07

86.85

82.40

-2.6

8.2

5.4

5.4

0.0

-2.6

Portland Metro+

64.6

55.1

140.49

123.81

90.73

68.26

17.1

13.5

32.9

31.9

-0.7

16.3

Coast+

61.9

62.5

145.73

137.07

90.21

85.61

-0.9

6.3

5.4

3.8

-1.5

-2.4

YEAR TO DATE - OCTOBER 2022 VS OCTOBER 2021 Occupancy (%)

Avg Rm Rate ($)

2022

2021

2022

2021

US Pacifi Oregon Eastern+ Central+ Southern+ Valley+ MT/Gorge+ Metro+ Coast+

64.0 68.7 64.7 64.2 67.8 68.4 68.5 67.0 61.2 65.2

58.0 60.3 61.9 61.0 65.0 72.9 66.3 65.5 52.8 67.6

149.54 193.65 140.39 106.63 162.51 119.95 140.78 139.48 137.28 162.10

123.66 155.73 124.48 94.70 151.43 112.07 118.43 125.50 114.56 152.07

RevPAR ($) 2022

95.64 133.13 90.86 68.42 110.10 82.11 96.45 93.39 84.07 105.73

PARTICIPATION

Percent Change from YTD 2021

2021 Occ ADR RevPAR

71.69 10.3 20.9 33.4 93.83 14.1 24.4 41.9 76.99 4.6 12.8 18.0 57.79 5.1 12.6 18.4 98.49 4.2 7.3 11.8 81.73 -6.1 7.0 0.5 78.56 3.3 18.9 22.8 82.17 2.3 11.1 13.7 60.54 15.9 19.8 38.9 102.80 -3.5 6.6 2.8

Properties

Room

Room

Room

Rev 36.3 46.2 19.7 18.6 13.1 -1.0 21.0 13.7 46.3 1.7

Avail 2.2 3.1 1.5 0.2 1.2 -1.4 -1.5 0.0 5.4 -1.1

Sold 12.7 17.6 6.2 5.4 5.4 -7.5 1.8 2.3 22.1 -4.6

Rooms

Census Sample

Census

61561 9176 1012 97 87 158 155 35 243 236

5567563 4227997 806044 621750 70185 51545 5038 3139 5969 4272 8457 5121 10767 8011 2306 1935 26742 24532 11233 5339

36982 4753 534 48 54 65 92 24 187 72

Sample

RESTAURANT INDUSTRY SNAPSHOT Age Demographics The foll wing data is provided by the Oregon Hospitality Foundation and Lightcast. Lightcast data is a hybrid dataset derived from official vernment sources such as the US Census Bureau, Bureau of Economic Analysis, and Bureau of Labor Statistics. The foll wing illustrates the age breakdown of employees in full-service restaurants in Oregon.

OREGON FULL-SERVICE RESTAURANT EMPLOYEE AGE BREAKDOWN Age Range

% of Jobs

14-18

12.4%

Number of Jobs 7,064

19-24

21.3%

12,118

25-34

21.9%

12,420

35-44

17.4%

9,885

45-54

12.5%

7,093

55-64

8.3%

4,743

65+

6.1%

3,492

OregonRLA.org 35

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Together, we create trips of a lifetime.

We are an authentic world-class golf resort rooted in our founder’s dream of bringing links golf to the rugged shores of Oregon.

Inspired by the kindred spirit of our golf experience, each of our six restaurants presents a unique setting and menu for our guests. Whether you’d enjoy working with locally-sourced Pacific Northwest cuisine or being challenged to prepare amazing dishes in a fast paced kitchen there is something for everyone who is interested in developing their culinary career at Bandon Dunes Golf Resort.

Explore Our Culinary Careers Today!

866.491.2802 www.bandondunesgolf.com/careers Winter 2023 Oregon Restaurant Magazine Horizontal Ad.indd 1

11/4/2022 1:38:07 PM

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

Auction Items Needed! Can you make a donation?

We need your help in guaranteeing another successful PAC fundraiser by helping us secure great auction packages. Please consider donating a package attendees can bid on. We need a variety of items at every price point so don’t be afraid to be creative.

DONATION IDEAS: • Adventures • Artwork • Baskets • Branded Apparel • Concerts • Dinners for large groups • Electronics • Experiences • Family Trips & Activities • Gift Cards • Golf • Home Goods & Furnishings • Hotel Stays • Hospitality Swag • Jewelry • Memorabilia • Private Chef • Restaurant Gift Cards • Spa Days/Getaways • Sporting Events • Theater/ how Tickets • Tour & Tastings • Vacation Home Stays • Wine & Specialty Spirits SILENT AUCTION:

MAJOR:

SUPPORTING:

LIBATIONS:

Garth T. Rouse & Associates

McCormick Distilling Co.

Contact Lauri Byerly to Donate at LByerly@OregonRLA.org | OregonRLA.org/Events 36

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NEWS BRIEFS Happenings From Around the Industry

Upcoming Deadline for OregonSaves

Future Leaders Receive $1 Million in Scholarships and Grants

The ational Restaurant Association Educational Foundation (NRAEF) is supporting the next generation of restaurant and foodservice industry talent with over $1 million in scholarships and individual grants awarded to 282 students from 44 states and territories pursuing post-secondary education at more than 124 colleges and universities.

The 2022 scholarship ecipients represent the increasing diversity of the restaurant, foodservice, and hospitality industry, with nearly 60 percent self-identifying as Black, Indigenous, or People of Color (BIPOC) and two out of three self-identifying as female. Learn more about NRAEF scholarships at Chooserestaurants.org.

OregonSaves is a retirement savings program administered by the State of Oregon that ensures all workers have an easy and convenient way to save for their future in the workplace. With OregonSaves, workers can seamlessly save money in a portable Roth Individual Retirement Account (IRA) through paycheck deductions. The p ogram is simple to facilitate and comes at no cost to employers. Oregon State law requires businesses that do not offer a etirement savings plan to facilitate OregonSaves. Businesses with three or more employees must register by March 1, 2023, and all businesses must be registered by July 31, 2023. Employers are invited to attend a free, interactive webinar, available in English and Spanish, with an overview of the program and a step-by-step look at the registration process. Sign up for the webinar at Oregonsaves.com/events and register your business at Oregonsaves.com/register.

Want a Seat at the Table?

Join us at a Regional Meeting ORLA members are encouraged to attend one of several regional meetings taking place across the state through January. Coming out of the 2022 election, we have a new Governor, a new Bureau of Labor and Industries Commissioner, and a record number of new faces in our State House and State Senate. We need to make sure our elected officials understand our indus y issues and can be partners with us in improving the climate for small businesses in Oregon.

These meetings, hosted y ORLA and supported by Curtis Restaurant Equipment, are free for members to attend and meet with new legislators before they go to Salem in February for the 2023 Legislative Session. Visit OregonRLA.org/meet for more information and to RSVP.

New Law to Impact Lodging Properties in Oregon

In 2022, Oregon passed Senate Bill 1576 requiring mattress manufacturers to help establish a program aimed to increase mattress recycling, reduce illegal dumping, and establish new convenient locations in every county for end-of-life mattress dispensing. Th Mattress Stewardship Program approved by DEQ will be funded by an assessment collected at retail sales of mattresses and will be implemented in 2024. Lodging operators and other stakeholders are encouraged to provide feedback on their current mattress recycling plans as well as potential needs and challenges in implementing the new mattress stewardship law. Visit Oregon.gov/deq/recycling/Pages/Mattress-recycling for more information.

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

M

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

Get inspired by these peer profiles whe e members share their thoughts on workforce recruitment and retention. And for a little seasonal fun, we also wanted to know their favorite winter sports to watch and if they will vacation or staycation this year.

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

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

What’s the most asked for employee benefit f om your current or potential employees?

What's one thing your company does to attract Gen Z employees?

DANIEL YATES Portland Spirit Cruises and Events, Portland

Title: President Started the Company: 1992 Member Since: 2018 Fav winter sport: Football, I am a lifelong Buffalo ills fan and well versed in disappointment!

Vacation or staycation: Maui/New York What's one thing your company does to attract Gen Z employees?

Gen Z is focused on making money and working less. Control of their own time is extremely important to them.

PERCY BRANDON The Allison Inn & Spa, Newberg

Title: General Manager Joined the Company: 2022 Member Since: 2022 Fav winter sport: Soccer – in particular, the World Cup Vacation or staycation: Vacation – to the warm climate of the desert in So. California with family although we will also have a staycation and explore Oregon too.

What's one thing your company does to attract Gen Z employees?

We offer flexibili , training, opportunities for growth and promotion.

Most requested benefit

The health and ellness benefits that e offer he e.

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LISA THOELE & JENNIFER LUNDSTROM Porch Light Vacation Rentals, Newberg

Title: Managing members and co-founders Started the Company: 2020 Member Since: 2022 Fav winter sport: Lisa - basketball; Jen soccer when available; American football Vacation or staycation: Lisa - vacation; Jen - staycation Most requested benefit The most asked for empl yee benefit can only be answered in theory, as we currently do not have employees. Schedule flexibility and the opportunity to work from home are two sought-after benefits in the wo ld at-large.

Future roles at our company may be able to provide both of those.

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KIERRA PHIFER DoorDash, Tacoma, WA

HASINA WITTENBERG Oregon Beverage Association, Tigard

KEVIN FILIPELLO Bandon Dunes Golf Resort, Bandon

Title: Executive Director Joined the Company: 2022 Member Since: 2011 Fav winter sport: NFL Football Vacation or staycation: South African Safari

Title: Sr. Director of Hospitality Joined the Company: 2022 Member Since: 2001 Fav winter sport: Cross-Country Ski Racing Vacation or staycation: Glacier National Park

Most requested benefit We've heard directly from our people that flexible wo k options and clear career pathing are important to them.

Most requested benefit Flexible time off. s a small company it's important to value employees who are committed to the job by accommodating schedules when possible.

What's one thing your company does to attract Gen Z employees?

Gen Z employees want to be part of something bigger than their job. We support many of the local communities through the Wild Rivers Coast Alliance - the grant making department of Bandon Dunes Golf Resort. We utilize the proceeds of our 5th course Bandon Preserve to award grants that promote a region where healthy ecosystems drive the economy.

Title: Workforce Development & Business Liaison Joined the Company: 2022 Member Since: 2018 Fav winter sport: Figure Skating Vacation or staycation: Vacation

Most requested benefit

We are lucky here at Bandon where our owners have built affo dable housing close to the resort that our full-time employees can rent.

O REG O N RES TA UR AN T & LO DGIN G A S S O CIAT IO N

SUSAN LANGE My Accounting Team, Portland/Eugene

YOUR NAME HERE

Title: CEO Started the Company: 2015 Member Since: 2018 Fav winter sport: Hockey and Skiing Vacation or staycation: The zores

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

Reach out to Lori Little at LLittle@OregonRLA.org

Most requested benefit Flexibility. It is the most requested and most appreciated. Employees would give up other benefits for this. t is always imperative to have a good health/dental plan and PTO policy.

Not yet a member? By banding together we make Oregon's hospitality industry stronger.

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

Serving Oregon Hospitality!

Together we make our industry stronger!

Learn more at

O R EG O N R LA . O R G OregonRLA.org 39

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HOW CAN WE SERVE YOU?

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

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

MEMBERSHIP CONTACTS:

STEVEN SCARDINA Regional Representative 503.718.1495 SScardina@OregonRLA.org

PREFERRED PARTNERS WORKERS’ COMP INSURANCE ORLA’s group program with SAIF affords members an additional 10% premium discount if they meet the eligibility requirements.

TERRY HOPKINS Regional Representative 541.441.2219 THopkins@OregonRLA.org

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.

MARLA McCOLLY Director of Business Development 503.428.8694 MMcColly@OregonRLA.org

CREDIT CARD PROCESSING ORLA Members get a discounted flat swiped rate of 2.3% + .0 a transaction, plus additional fees waived and tools to run your business more efficientl .

GOVERNMENT AFFAIRS CONTACTS:

JASON BRANDT President & CEO 503.302.5060 JBrandt@OregonRLA.org GREG ASTLEY Director of Government Affair 503.851.1330 Astley@OregonRLA.org MAKENZIE MARINEAU GA and Regional Leadership Teams Coordinator 541.404.0033 MMarineau@OregonRLA.org GLENDA HAMSTREET Executive Coordinator Government Affairs 971.224.1509 GHamstreet@OregonRLA.org

HP NATIONAL PARTNERS

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

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

HOSPITALITY PARTNERS

OREGON RESTAURANT & LODGING ASSOCIATION MAIN OFFICE: ​​

503.682.4422 • info@OregonRLA.org

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

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

• Asesso Capital • Garth T. Rouse & Associates • HR Annie Consulting • My Accounting Team • OregonLive • Togather Restaurant Consulting

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NEW MEMBERS ORLA Would Like To Welcome The Following New Members From August - October, 2022

• Abundance Marketing & Design LLC, Dufur

• Fairfield

arriott Inn & Suites, Klamath Falls • Peerless Restaurant & Bar, Ashland

• Banfield Value Inn, Portland

• The ishwife, Portland

• Porch Light Vacation Rentals, Newberg

• Baskin Robbins 31 Flavors, Clackamas

• The ordon Hotel, Eugene

• Red Lion Inn & Suites, Vancouver, WA

• Bear Creek Golf Course INC, Medford

• Hotel Vance, Portland

• Rogue Coffee oasters LLC, Grants Pass

• Best Western Boulder Falls, Lebanon

• Hotels Magazine, Irvine, CA

• RoxyAnn Lanes, Medford

• Coffee usiness Operations LLC, Portland

• Inn at the 5th, Eugene

• Safe Surface Northwest LLC, Tualatin

• Compass by Margaritaville, Medford

• JayBee's Chicken Palace, Portland

• Shilo Inn Suites, Tillamook

• Croutons, Bend

• Jazzy Ladies, Eugene

• Titan Health & Security Technologies, Inc.,

• Cyberweb Hotel LLC, Tampa

• K-Hill & Sun LLC, Portland

• Deluxe Inn Motel, Portland

• LAS Wings Salem LLC, Salem

• Total Kitchen Services LLC, Portland

• Dutch Brothers LLC, Roseburg

• Old Barn Tavern, Grants Pass

• Village Bar & Grill, Sunriver

• ENSO Winery LLC, Portland

• OYO Hotel & VI Lounge, St. Helens

• Eugene Whiteaker Hostel, Eugene

• The edaler, Springfiel

Newport Beach, CA

Stay Connected by Subscribing to ORLA eCommunications.

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

Tailor your subscriptions at OregonRLA.org/contact-us.

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

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Create a Culture of Food Safety

ORLA's ServSafe® Manager Certification Course Give the best protection possible to your business, your brand and your customers.

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

> Register Online for In-Person Classes at OregonRLA.org/ServSafe < JANUARY 2022: Monday, Jan 9 • Wilsonville Wednesday, Jan 18 • Grants Pass Monday, Jan 23 • Wilsonville Monday, Jan 23 • Eugene

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

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FEBRUARY 2022: Monday, Feb 6 • Wilsonville Monday, Feb 20 • Eugene Monday, Feb 27 • Wilsonville

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

Payment includes ServSafe book and exam.

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

Call 503.682.4422 or visit ORLATraining.org

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

SUNDAY New Year’s Day

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MONDAY

2

TUESDAY

3

WEDNESDAY

4

THURSDAY

5

FRIDAY

6

SATURDAY

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Bend Regional Meeting

JANUARY 2023

8 15

ServSafe Class, Wilsonville Martin Luther King, Jr. Day

9

10

Eastern Oregon Regional Meeting

16

17

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ServSafe: 23 Wilsonville, Eugene

FEBRUARY 2023

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McMinnville Regional Meeting

19 Hood River Regional Meeting

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ServSafe Class, Eugene

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ServSafe Class,Wilsonville

President’s Day

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Oregon City Regional Meeting

Salem Regional Meeting

12 19

24

12

18 ServSafe Class, Grants Pass

Cannon Beach Regional Meeting

22

11

27

Valentine’s Day

Taste Oregon Legislative Reception

Groundhog Day

MARCH 2023

ServSafe Class, Wilsonville

Daylight Saving Time

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St. Patrick’s Day

Oregon ProStart Championships

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Together We Make Our Industry S tronger!

ACTIVE MEMBERSHIP MADE EASY! ORLA MEMBERS: You can pay your dues online in just a few simple steps. Watch for your membership renewal in the mail or in your inbox and pay online to renew.

Steps to Renew Membership Online: 1. Visit ORLA's website at OregonRLA.org 2. Click Log In and enter your username and password 3. Click the green "Pay Invoices" button

Make it easy and sign up to be automatically billed on a credit card every year upon your renewal date.

Give us a call at 503.682.4422 and we will set you up for auto-renewal today.

CHANGE IN YOUR CONTACT INFO? Email us at Membership@OregonRLA.org or Log In to the Member Portal and update your information.

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OREGONRLA.ORG

| Serving Oregon Hospitality!

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