Restaurant & Lodging - Winter 2020

WINTER 2020

AN INDUSTRY OF SERVICE The Spirit of Hospitality Rewarded by Giving Back to Community and Employees

2020 Legislative Priorities CBD in F&B: What's Legal?

Opportunities to Support Workforce

DREW AND KRISTIN ROSLUND, BE OUR GUEST, INC., YACHATS

OregonRLA.ORG 1

Employee participation drives Employee participation drives foodfood waste prevention at at waste prevention

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initiative andand believe in reducing foodstaff waste. initiative in have reducing food waste. said Sawicki.

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2

Oregon Restaurant & Lodging Association | WINTER 2020

appreciate what we’re doing, they’ll keep

resonate with our employees, but it supporting us they know we’re Sawicki.

“Bybecause having customers who

been a huge part of our success.”

Sawicki.

“By having customers who we’re supporting us because they know

supportive of their own values, andkeep that’s appreciate what we’re doing, they’ll been a huge part of our success.” supporting us because they know we’re

Learn how canown prevent food waste supportive ofyou their values, and that’s FoodWasteStopsWithMe.org beenFood a huge part of our success.”

Waste Stops with Me is a collaboration between

Metro, the Oregon Restaurant & Lodging Association, the Oregon Department of Environmental Quality, Learn how you can prevent food waste as well as city and county governments to help food service businesses reduce food waste.

FoodWasteStopsWithMe.org

Food Waste Stops with Me is a collaboration between

Learn how can prevent foodAssociation, waste Metro, the you Oregon Restaurant & Lodging the Oregon Department of Environmental Quality, FoodWasteStopsWithMe.org

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Oregon Restaurant & Lodging Association | WINTER 2020

ABOUT

Restaurant & Lodging is published four times a year by Oregon Restaurant & Lodging Association (ORLA), 8565 SW Salish Lane, Suite 120, Wilsonville, Oregon, 97070, 503.682.4422, 800.462.0619.

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Be Our Guest Inc. Food Pantry at Overleaf Lodge & Spa, Yachats

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

PUBLISHER JASON BRANDT / PRESIDENT & CEO

JBrandt@OregonRLA.org LORI LITTLE / EDITOR

LLittle@OregonRLA.org HEIDI JANKE / DESIGN

HJanke@OregonRLA.org

MEMBERSHIP

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

ADVERTISING

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

SUBSCRIPTIONS

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

2019-20 ORLA BOARD OF DIRECTORS

Dani Rosendahl, Chair, The Pit Stop Sports Bar & BBQ Grill Masudur Khan, Vice Chair, Seaside Lodging LLC Zach Poole, Secretary, Pig ‘N Pancake John Barofsky, Treasurer, La Perla and Beppe & Gianni’s Trattoria Buggsi Patel, Immediate Past Chair, BHG Hotels Chris Bebo, Provenance Hotels Richard Boyles, Mereté Hotel Management Don Crowe, Bandon Dunes Golf Resort Mike Daley, Pollin Hotels ​Emma Dye, Crisp Treva Gambs, Gamberetti's Italian Restaurant Jim Hall, Independent Restaurant Concepts (IRC) ​Vickie Irish, Shari's Restaurant Group Steven Johnson, Vip's Industries ​Eli Katkin, Brickroom​ Matt Lowe, Jordan Ramis Attorneys at Law ​Bobbie McDonald, Sysco Shannon McMenamin, McMenamins Patrick Nofield, Escape Lodging Company Tom O’Shea, Sunriver Resort Harish Patel, Hampton Inn - Pendleton Komal (Tina) Patel - Ex Officio Board Member, ALKO Hotels Katie Poppe, Blue Star Donuts ​Randy Xavier, US Foods

WINTER 2020 An Industry of Service COVER STORY 18 An Industry of Service

The Spirit of Hospitality

Rewarded by Giving Back to

Community and Employees ADVOCACY 8 Advocacy Update

Preparing for the Legislative Session

and a Tax on Oregon Sales in 2020 13 Lottery Retailer Notes

ORLA Government Affairs Team

Working to Protect Lottery Retailer Commissions 14

CBD in F&B What’s Legal When It Comes to CBD in Edibles and Alcohol

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Grassroots Activity Portland Restaurants Meet with City Leaders for Community Building

EDUCATION FOUNDATION 34 Teach Them How to Fish

Rewarding Opportunities That

Support Our Industry, Workforce INDUSTRY CHAMPIONS 36 A Pair of Policymakers

Join us in Celebrating our

Restaurateur Legislators

SOLUTIONS 27 Workplace Safety

It’s Your Business: Chemicals Can

Be Deadly 28

The Numbers Are In: The Ever-Increasing Value of Culture in Our Industry

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Selling Girls in America Estimating the Size of Commercial Sex Trafficking in Your City

IN EVERY ISSUE 7 From the CEO

ORLA’s Foundation Making Strides

to Address Workforce Needs 39

Lodging Performance Report Hotel Benchmark Data

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

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News Briefs Industry Happenings

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Cost-Saving Programs Member-Exclusive Benefits

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Looking Ahead ORLA Three-Month Calendar

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Ask your agent for an ORLA Group quote.

The ORLA Group now getting an additional SAIF WORKERS’ COMP PREMIUMS ORLA members who meet the group eligibility requirements can receive an additional 14% discount with SAIF in the ORLA group plan.

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

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

OregonRLA.org/SAIF Oregon Restaurant & Lodging Association | WINTER 2020

FROM THE CEO ORLA’s Foundation Making Strides to Address Workforce Needs

Wendy Popkin, Executive Director, ORLAEF and Jason Brandt, President & CEO, ORLA

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orkforce challenges in the industry are all around us and who better to bring us up to speed on the latest efforts being undertaken than Wendy Popkin, Executive Director of the Oregon Restaurant & Lodging Association Education Foundation (ORLAEF). Wendy continues to work tirelessly alongside her active Board of Trustees for the Foundation to bring the industry real-time workforce development solutions. Training products such as Guest Service Gold®, ServSuccess, and ProStart® are assisting industry colleagues every day in career advancement. As we gear up for 2020, we look forward to the insights and observations provided by industry members to help shape our scope of work in this space and better serve you in the years to come.

Some people work to live, others live to work. But the importance of a job, which rewards people with what they define as most important to them, shouldn’t be underestimated. In fact, the World Health Organization notes that income and education levels have significant links to a person’s health, stress, and self-confidence levels.

I feel so fortunate to have a rewarding job in an industry I love. Like everyone in hospitality, I work very hard. For that work I get rewarded with pay that allows me to support myself, the deep satisfaction that comes from serving others, recognition for accomplishments that make me feel good about the effort I invest, and the opportunity to work with smart and passionate people that help me learn and grow. I feel valued. These rewards contribute to my sense of stability and to my overall sense of well-being.

ORLA’s Education Foundation supports the hospitality industry’s workforce needs because we believe deeply in the job opportunities our industry provides, and that these opportunities can help individuals create and maintain stability in their own lives. We also believe in the positive economic and social impact hospitality organizations make in our communities and seek to increase the respect for our industry and its contributions.

I am grateful for the leadership of my Board of Trustees–Eric Aebi, Marin Arreola, Jason Brandt, Gene Fritz, Ken Henson, Steve Moore, Paul Paz, Janel Rupp, Mark Swenson, and Alex Thompson–who are helping set strategies to affect the greatest impact on the industry’s workforce needs and to help retain and empower its employees to succeed.

We need and welcome your ideas, engagement, and donations in order to truly make a difference. There really is no “Season of Giving” because the need for your involvement is year-around. Please join us as we seek to create positive impacts for individuals and for our industry’s workforce needs. See more on page 34. Thank you.  WENDY POPKIN, ORLAEF / INTRO BY JASON BRANDT, PRESIDENT & CEO, ORLA

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

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ADVOCACY UPDATE Preparing for the Legislative Session and a Tax on Oregon Sales in 2020

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hile ORLA’s government affairs team has been preparing for the upcoming legislative session, our work cannot be accomplished without an active group of hospitality leaders and members from around the state engaged in the issues. Be sure to stay informed and let us know how you’d like to get more involved.

Legislative Agenda for 2020 Short Session ORLA will be focused on several key areas in the 2020 short session including protection of the lodging tax distribution, banning high velocity gaming on mobile devices, pursuing legislation related to short-term rental fees and homelessness, and the classification of misrepresenting an animal as a service animal as a misdemeanor crime.

With the session lasting only 35 days and rumors of larger, weightier issues such as cap and trade, campaign finance and gun control being discussed, there is a chance some of our issues may not receive the attention we hope they should. If this is the case, any issues not receiving due consideration will be brought back to the Oregon Legislature in the 2021 session.

If you haven’t already, please sign up to be an Oregon hospitality advocate by texting “ORLA” to 52886 and become part of our grassroots advocacy team. We activate our advocacy text alerts when there are 8

important issues requiring your attention, when we need operators to testify for or against a bill, or to let you know who to contact about important legislation.

RSVP for ORLA’s Taste Oregon Legislative Reception in Salem Restaurant and lodging members will have a chance to interact one-on-one with Legislators and their staff at ORLA’s Taste Oregon Legislative Reception on Wednesday, February 12th from 4:30-7:00 pm at the Salem Convention Center.

This event is the most highly anticipated legislative reception of the year for elected officials and their staff. We have half a dozen restaurants providing samples and small plates along with beverages provided

by ORLA partners, and it’s all hosted– thanks to supportive members donating their time and products. This event is your opportunity as an ORLA member to talk with legislators, share your stories of what it means to operate a restaurant or lodging property in today’s business environment and help them understand how legislation they consider or pass impacts you and your employees. Our legislators need to hear directly from you, their constituents, so don’t miss this opportunity.

Go to OregonRLA.org/events for more information, to sign up as a sponsor or vendor and to register for this important event.

Oregon Restaurant & Lodging Association | WINTER 2020

An Update on the Commercial Activities Tax on Oregon Sales Although the rulemaking process for the Commercial Activities Tax (CAT) is expected to begin after businesses will be required to begin calculating their tax liability, ORLA has recently received some good news from the Oregon Department of Revenue (DOR).

In response to a letter asking for clarification around whether the DOR would adopt a rule prohibiting retailers from helping educate customers about the CAT by including it on receipts, the DOR stated, “The department has no plan to adopt such rules. There is no statutory basis that would authorize us to adopt such a ban because there is no applicable prohibition in statute.”

This means operators can and should include the CAT on their receipts to customers. Because of the deductions allowed for cost of goods sold or cost of labor, there is still some discussion about what amount can be listed on receipts.

ORLA anticipates this will be addressed in the rulemaking process taking place January through June and we will keep you informed and updated.

In case you missed one of the webinars ORLA hosted explaining the tax and how this tax could increase or expand, log in to ORLA’s Member Resource Library on

the website and access the slides from the presentation. In addition, you can visit OregonRLA.org/GA and click the Commercial Activities Tax link for more up to date information.

Oregon State Representatives Working Together for the Hospitality Industry State Representative Janelle Bynum (D-Happy Valley) and State Representative Cheri Helt (R-Bend), both restaurant owners and operators, have come together to help protect and support the hospitality industry in Oregon.

State Representative and Zydeco Kitchen and Cocktails Co-owner Cheri Helt with Co-owner Chef Steve Helt setting up for a Taste Oregon Legislative Reception

The two Representatives will be coauthoring an opinion piece for the media highlighting the importance of the hospitality industry as an economic driver, job creator and industry of opportunity in our state. They are also working with ORLA to host a day where we can showcase our industry in the Capitol to help bring awareness and provide educational information about Oregon’s restaurants and lodging properties.

“Having these two champions for our industry work together to raise awareness and promote the hospitality industry is important to helping other elected officials understand the critical part we play in Oregon’s economy,” said ORLA President & CEO Jason Brandt. “Knowing Representative Bynum and Representative Helt understand and support issues important to our members and their employees has been invaluable to our efforts in the state capitol.”

Learn a little more about these two representatives in the Industry Champions article on page 36 of this issue.

For more information on when ORLA will be in the Capitol building for the hospitality industry showcase, visit OregonRLA.org or reach out to me at Astley@Oregonrla.org.  GREG ASTLEY, ORLA OregonRLA.ORG 9

ENGAGE WITH LAWMAKERS AND LET YOUR VOICE BE HEARD!

2020 WEDNESDAY, FEBRUARY 12 4:30 – 7:00pm | Salem Convention Center

2020 Taste Oregon Legislative Reception Make plans to join us for ORLA's annual Taste Oregon Legislative Reception featuring food and beverages from members across the state. Taste Oregon provides a unique forum for restaurant operators and lodging providers to casually engage with Oregon's lawmakers on business challenges and share their stories of success. It’s critical we have a strong showing of members in attendance to remind legislators hospitality industry businesses matter.

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

RSVP TODAY!

OregonRLA.org/Taste or 503.682.4422 10

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

Oregon Restaurant & Lodging Association | WINTER 2020

Featured Restaurants

Sponsorships

If you are interested in showcasing some of

If you are interested in sponsoring

your culinary specialties contact Jennifer

contact Marla McColly at

Starr at JStarr@OregonRLA.org

MMcColly@OregonRLA.org.

Supporting Sponsor:

UnitedHealthcare

Beverage Sponsor:

Co-Hosts:

OregonRLA.ORG 11

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Oregon Restaurant & Lodging Association | WINTER 2020

LOTTERY RETAILER NOTES ORLA Government Affairs Team Working to Protect Lottery Retailer Commissions

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he ORLA government affairs staff communicate regularly with the Oregon State Lottery on issues of importance including the protection of commission rates. Stay informed, get engaged and support ORLA’s efforts in protecting Lottery retailers.

Lottery Contract Negotiations Continue Between ORLA and Oregon State Lottery ORLA staff have been communicating and working with Lottery staff and Lottery Commissioners on the proposed rate structure for the new retailer contract.

Meetings have led to a better understanding of the challenges facing retailers including higher minimum wages, higher lease rates on properties and shrinking profit margins.

As a reminder, the Lottery is moving from paying commissions based on net revenue to a structure based on gross dollars played, including the “churn.” By doing so, the Lottery is able to offer Platinum Series games to all retailers with no negative commissions and will be offering progressives in the near future as well.

The Lottery Commission is expected to vote on a new commission rate structure at their December meeting and if approved, retailers will have until the end of June 2020 to send signed contracts in via email.

Your Lottery Assessment Supports ORLA’s Efforts in Contract Negotiation Your membership dues and the lottery assessment you pay to ORLA helps us continue to fight on your behalf in these Retailers recently received commission sheets contract negotiations. Your support is from Lottery Retail Sales Agents detailing essential to helping us stay at the table and their current commission, an adjusted reach an agreement for retailers. commission, and a new commission based on the proposed rate structure. ORLA If you haven’t sent in your lottery assessment worked with several retailers to interpret obligation yet, please take a minute to mail their sheets and work with Lottery officials it to ORLA as we continue conversations to adjust the proposed commission structure with the Oregon State Lottery. Your financial based on those numbers. support is critical to our work and your success.

Sports Betting on Oregon Lottery Scoreboard App Being Challenged

by State Legislators Rep. Paul Evans (D-Monmouth) and others are questioning the Oregon State Lottery’s ability to offer app-based betting, like Scoreboard, the phone-based product the Lottery introduced last month. Rep. Evans is part of a bipartisan group of lawmakers who has expressed concern the Lottery’s new sports betting app may lead to widespread gambling disorders without providing much financial benefit to the state and has openly questioned the Lottery’s authority around the issue.

Lottery officials have told legislators the agency has the constitutional authority to decide which games are offered without the need for voter or legislative approval.

According to Lottery officials, the Scoreboard app is exceeding expectations.

Over 30,000 players signed up and bet over $13 million in the first month.

The timeline to have sports betting kiosks available for retailers, according to the Lottery, is summer of 2020.  GREG ASTLEY, ORLA

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CBD in F&B What’s Legal When It Comes to CBD in Edibles and Alcohol

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s new trends and topics in the alcohol industry emerge, the OLCC strives to keep current on these issues. Recently, there has been significant interest throughout the industry in the use and sale of cannabidiol (CBD) items on liquor-licensed premises. The Agriculture Improvement Act of 2018 (also referred to as the 2018 Farm Bill) was partially responsible for generating this interest because a part of the bill removed “hemp” and its derivatives from the definition of “marihuana” in the 14

Controlled Substances Act. Although the 2018 Farm Bill established some regulatory authority for hemp under the U.S. Department of Agriculture (USDA) and the Federal Food and Drug Administration (FDA), this piece of legislation did little to explain or clarify the legal status of CBD and CBD products. Due to this uncertainty, the next few paragraphs will attempt to explain the complexities of this issue and help to answer a few questions about CBD products and OLCC liquor licensees.

Oregon Restaurant & Lodging Association | WINTER 2020

What is CBD? First, it is important to understand what CBD is and where it comes from.

CBD is a non-intoxicating chemical compound (called a cannabinoid) that can be derived from cannabis plants.

Because both hemp and marijuana come from the same plant (cannabis) they are both interchangeably referred to as cannabis, but there is an important legal distinction. Whether a cannabis plant is considered hemp or marijuana depends upon the amount of tetrahydrocannabinol

(THC) the plant contains. THC is, of course, the cannabinoid responsible for the psychological effects associated with marijuana consumption. For a cannabis plant to be considered hemp, it must contain less than 0.3 percent THC, otherwise the plant is considered marijuana.

Because marijuana is still considered to be a Schedule I controlled substance by the federal government, the source of the CBD is important. Even if a finished CBD product contains 0 percent THC, if the CBD was derived from a plant that contained more than 0.3 percent THC and is therefore marijuana, the CBD is considered a marijuana derivative. In Oregon, marijuana and all marijuana derivatives may only be sold by a licensed recreational marijuana retail store or medical marijuana registrant. For OLCC liquor licensees, the source of the CBD is also important because permitting the use or sale of a marijuana item on a liquor-licensed premises is a violation that could result in a license suspension or civil penalty.

Although the CBD must be derived from hemp, not all hemp products contain CBD. Hemp stalks and seeds contain only trace amounts of CBD and have been legally used in food and beverages prior to the passage of the 2018 Farm Bill. The CBD used in many popular products is commonly extracted from the flowers and leaves of the hemp plant. The remainder of this article refers to CBD derived from hemp.

What Conduct is Prohibited?

Despite the current lack of legal clarity, federal agencies have provided guidance on two types of conduct that are prohibited.

First, the FDA, which regulates food products and food safety, has determined that selling or offering to sell a food or beverage item containing CBD in interstate commerce is illegal. For OLCC liquor licensees to comply with federal law, they should not purchase CBD products that were produced in another state.

Second, the Alcohol and Tobacco Tax and Trade Bureau (TTB), which regulates the manufacture and sale of alcoholic beverages, has determined it will not approve any alcoholic beverage formulas that contain CBD. Because obtaining formula approval is required to produce an alcoholic beverage with a non-traditional ingredient (such as hemp), all alcoholic beverages manufactured with CBD are prohibited. This means that all OLCC licensees that manufacture alcoholic beverages are prohibited from adding CBD during the production of the beverage or prior to bottling. To help clarify the agency’s position, the OLCC has proposed a rule change that would make it a violation for any OLCC liquor licensee to manufacture, store, or sell any alcoholic beverage that contains cannabinoids or any substance derived from cannabis, including cannabis terpenes. If adopted at the December Commission Meeting, the rule would apply to all license types and be effective January 1, 2020.

What about Non-Alcoholic CBD Products?

The two other common questions received by the OLCC on this issue involve nonalcoholic CBD products. Licensees are particularly interested in mixing nonalcoholic CBD beverages with alcohol in a mixed drink for on-premises consumption and are also interested in selling nonalcoholic CBD products on liquor-licensed premises.

In Oregon, hemp production is regulated by the Oregon Department of Agriculture (ODA). The ODA has adopted rules that govern products made with hemp, including items intended for human consumption. Under ODA rules, those

food and beverage items made with hemp are required to be tested in the same manner that marijuana food items are tested in Oregon. This means that an OLCC licensed laboratory or equivalent lab must receive samples from each process lot of the hemp items and the lab must test those products to ensure they meet certain standards regarding pesticides, solvents, and potency. Because people are going to be consuming these products, it is extremely important to make sure that these items have been tested.

Because the effect of mixing CBD and alcohol is currently unknown, the OLCC recommends that licensees do not mix CBD and alcohol together into mixed drinks for on-premises consumption. If a licensee chooses to do so, it is done at the licensee’s own risk. If a licensee would like to sell a non-alcoholic CBD item on a liquor-licensed premises, the licensee must obtain a copy of the lab report showing that the product was properly tested according to the ODA’s rules. If any licensee is currently selling any CBD products that have not been properly tested, the licensee should have removed all non-compliant products from their inventory by December 31, 2019.

The OLCC is publishing guidance documents on the OLCC website to help explain what types of activities may occur on a liquor-licensed premises. The guidance is split into five categories: alcohol manufacturing, wholesale and distribution, liquor store sales, sale of alcohol at retail, and testing requirements. The guidance is meant to help provide clarity for a very complex issue. These documents are scheduled to be available by the end of December and will be updated if rules or policies change. If you have questions, please visit the OLCC website at Oregon.gov/OLCC or contact the OLCC.  JAMIE DICKINSON, OREGON LIQUOR CONTROL COMMISSION

OregonRLA.ORG 15

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Oregon Restaurant & Lodging Association | WINTER 2020

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GRASSROOTS ACTIVITY Portland Restaurants Meet with City Leaders for Community Building

Portland Kitchen Cabinet meeting with special guest Commissioner Jo Ann Hardesty

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he Portland Kitchen Cabinet has had a busy couple of months, both reengaging our network of hardworking hospitality professionals and moving forward with our relationship and community building. We’ve held “Restaurant Roundtables” with Commissioners Jo Ann Hardesty and Nick Fish and have a few more in the works, including Multnomah County Chair Deborah Kafoury. These meetings establish a baseline of understanding for local leaders on the unique challenges of operating in one of the nation’s leading food scenes while struggling with issues like new taxes, workforce recruitment, and the rising cost of doing business. In creating those connections, it makes it much more likely they will pick up the phone to ask what the impact is for us in the next important vote they cast.

As a result of our initial “Restaurant Roundtables,” we’ve been invited to get involved with Venture Portland, the organization supporting neighborhood business associations in Portland. We’re also following closely the progress of the Portland Street Response program, led by Commissioner Jo Ann Hardesty, which we are hoping can address the emergency response needs many of our members have found lacking, especially in handling customer and employee safety. Some of our members are also working on developing a proforma, detailing historical costs and trends in operations to help illustrate for Commissioners and bureau staff the pressures and changes we’ve seen over the last several years.

There will be more to come on this important work as we strive for positive change for our industry in the midst of rapid shifts in the way we do business.

While relationship building is at the core of our mission, the Portland Kitchen Cabinet is also about community building and emphasizing the important work we do in service of our neighbors. On November 11th, we partnered with Returning

Veterans Project again on the Chow Down for Vets event, raising funds to help our local veterans and their families with free and confidential mental and physical health services. As an industry, we raised thousands for the project; much thanks to the many restaurants who participated for supporting our returning veterans. March will mark the return of Portland Kitchen Cabinet’s event, Women Who Stir the Pot, celebrating the incredible talents of women in the Portland restaurant scene.

We will also have exciting new volunteer opportunities coming your way—whether it is helping kids at Portland Public Schools discover their passion for the hospitality industry or assisting at-risk individuals in getting the skills necessary to be successful in this industry. If you’re interested any of these upcoming opportunities and you’re not already subscribed to our newsletter, please email me at NPeterson@oregonrla.org, so you can stay on top of the latest details.

In today’s environment, there is little more important than civic engagement; having your voice at the table makes all the difference when it comes to the future of our industry. If you’re not involved with Portland Kitchen Cabinet or other ORLA committees and are curious about what we do, I welcome you to join us at a meeting. As mentioned, please feel free to contact me at NPeterson@oregonrla.org, or call or text at 503.320.9823 to learn more about how you can participate. For you social media mavens, be sure to follow us on Facebook or Twitter @PDXKitchenCab. On a personal note, I’ve reached my six-month anniversary with ORLA. It’s been such a pleasure getting to meet such passionate and motivated restaurant and lodging owners and operators, learning about the hospitality industry, and working together to advocate for your businesses. I am honored to serve you and make Portland and our state a better place to live and work.  NICOLE PETERSON, ORLA OregonRLA.ORG 17

AN INDUSTRY OF SERVICE

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he real foundation of the hospitality industry is service. Oregon’s restaurant and lodging accommodations embody the spirit of service through every aspect of their operation, including the many ways they give back to their communities and employees. They do this not just because it’s the right thing to do, but because it’s part of the culture they’ve built—a culture that helps them retain employees, gain greater consumer loyalty and become a destination for people with similar values.

With the holidays still fresh on our minds, we wanted to talk with four association members who are giving back in different ways. Besides sharing their inspiring stories, each offered advice for hospitality companies looking to do more to serve the people and places that serve them.

Kristin Roslund, Drew Roslund, Heather Tincher-Overholser, Overleaf Lodge & Spa, Yachats

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Oregon Restaurant & Lodging Association | WINTER 2020

The Spirit of Hospitality Rewarded by Giving Back to Community and Employees Overleaf Lodge & Spa and Fireside Motel, Yachats Supporting community members— whether it’s people in need or their own employees—is always a priority for Drew and Kristin Roslund, who co-own the Overleaf Lodge & Spa and operate both the Overleaf and Fireside Motel in Yachats. During non-peak times (Sunday to Thursday from October to May), guests can get a 20 percent discount on their room rate if they bring at least four cans of food for each night of their stay. Most of the food is donated to South Lincoln Resources, which runs the local food pantry, but a portion is set aside for an onsite food pantry for employees.

Old linens and furniture from the hotels are donated to South Lincoln Resources to help people furnish their homes. Also, guests with time to spare can knit on a small blanket that sits by the fire in the lobby of the Overleaf Lodge. Once a year, Kristin finishes the throw and auctions it off. “It’s like a crazy quilt that the community built together,” she says. The money goes to My Sisters’ Place, a local domestic violence shelter.

The Yachats 804 Trail, which is part of the longer Oregon Coast Trail, runs right in front of the Overleaf Lodge. The Roslund’s, the Overleaf ’s General Manager Heather Tincher-Overholser, and hotel staff care for a stretch of it. “Every year we sponsor a community-wide invasive weed pull,” said Drew. “We frequently spread gravel and maintain the trail. It’s for our guests and us to use, but really, it’s for everyone.”

The hotels support SOLVE’s annual beach cleanup and are large donors to Travel Oregon’s Forever Fund, which supports

sustainable tourism projects around the state. “We collect $1 from every guest night and contribute that to this fund,” said Drew. “We give guests the option to contribute more. If a guest chooses not to have their linens replaced for the day, we contribute $1. Our contribution is at least $3,000 a year on top of what our guests contribute.”

Beyond these services to help the community at large, the Roslunds, Heather and her staff do a tremendous amount for their employees. “When one of our staff members has a life challenge or a special celebration, we jump in and either help them out or celebrate with them,” said Drew. “Recently, we helped a front desk worker who had breast cancer. As she went through treatment, her hair fell out. We, along with our staff, contributed $2,000 to help her buy wigs.”

When a male staff member’s significant other was pregnant, the staff threw a dadthemed baby shower, so he was able to feel celebrated as well. Another staff person lost her apartment and needed a place to stay for two weeks until she could move into a new one. The Roslunds gave her a room at the hotel for that short window.

“We are thrilled to be able to provide temporary housing until they can find more permanent housing,” said Drew.

The couple also invests in their staff on an on-going basis. They’ve encouraged smoking cessation and nutrition programs and provided coaching for people in leadership positions. When an employee complained that she was having trouble making ends meet, the Roslunds worked with her on budgeting and financial management. “For a lot of our young staff, we parent them in ways that most

“Our philosophy is nobody works ‘for us’, we all work with each other.”

- DREW ROSLUND, Overleaf Lodge & Spa and Fireside Motel

businesses wouldn’t because we know they need that,” said Kristin.

Programs to support employees also have a positive impact on the business. “There’s a workforce housing crisis here. If I can keep employees from having to buy so much food, then they’ll be able to afford their rent and they don’t have to move away,” said Kristin to explain why the food pantry is so important. “These support programs can also help with employee retention.

We’re a small town and when our staff talk about the positive and supportive work environment we offer, it helps build our reputation as an employer who really cares about their employees.”

Drew agrees that community perception is of value, but most importantly, “We do it because it’s the right thing to do. If somebody works hard with us and they’ve been with us for a long time, we’re going to help them. Our philosophy is nobody works ‘for us’, we all work with each other.”

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Kristin sitting fireside at the Overleaf Lodge & Spa, works on the guest-knitted blanket to be auctioned off benefitting a local domestic violence shelter.

Three Creeks Brewing, Sisters Wade Underwood and his partners opened Three Creeks Brewing in Sisters with the goal of becoming a community hub, much like the pubs that are central to neighborhood life in so many European countries. Being a community hang-out meant also being a community supporter, he believes, so getting involved with local organizations has always been central to the company’s mission.

“It’s important and gratifying to help the community that helps us.”

- WADE UNDERWOOD, Three Creeks Brewing

Underwood is a board member of several local groups, including the Sisters Chamber of Commerce and Circle of Friends, a mentoring program for youth. In 2009, Underwood and his partners worked with the Chamber to start the Sisters Fresh Hop Festival with the goal of raising money for area charities. “We basically just look at what it cost us to put on the event and give the rest away,” he said. The Ronald McDonald house in Bend has been the recipient for the last two years. The year before that, funds went to the American Cancer Society.

“Like every other brewery around, we get the opportunity to help with numerous other small efforts,” Underwood said. “There are people who need help, there are programs that can be supportive of them and we’re happy to be here for them.” The company makes regular donations to school athletics, afterschool programs and various local nonprofits.

Three Creeks also produces a beer called Warfighter Pale Ale that benefits Warfighter Outfitters, which was founded by a local resident and engages veterans through outdoor activities such as hunting and fishing.

“The nice thing about that beer is we donate some of the profits from that, our distributor pitches in and matches our contribution, and the exposure they get is probably worth more than that,” said Underwood. The organization generates new donors and supporters who hear about it through the beer.

Sisters is a tourist town, and it would be tough for a small business like Three Creeks to make it year-round without the support of people who live there. Underwood hopes the company remains top-of-mind for locals because they appreciate the many ways Three Creeks gives back. “It’s important and gratifying to help the community that helps us,” he said.

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Oregon Restaurant & Lodging Association | WINTER 2020

Sysco Hunger Heroes volunteering at the Oregon Food Bank.

“We believe that a better future is linked to communities that are stronger and well-nourished.”

- LIZ ASPRAY, Sysco Portland

Sysco Portland, Serving Statewide It only makes sense that a company dedicated to feeding the nation would dedicate their charitable efforts to getting food to those most in need. Through a program called Nourishing Neighbors, the company sets aside a portion of the revenue generated from each local Sysco brand case for local nonprofits.

In Portland, support goes to the Oregon Food Bank and Urban Gleaners, an organization that collects food before it goes to waste and gets it to people who need it.

Nourishing Neighbors isn’t just about giving money, though. “In addition to cash contributions, our donations of products and in-kind services, as well as volunteerism, play important roles in putting food on the table for those in our community that need it the most,” said Liz Aspray, president of Sysco Portland. Employees are encouraged to get involved with the Sysco Hunger Heroes program and pack food boxes at the Oregon Food Bank on a regular basis.

“All you have to do is join one of our Saturday volunteer shifts at Oregon Food Bank and you will see the engagement of our employees,” said Aspray. “Not only are we super competitive about how much food is packaged in four hours, our associates share the experience with family members of all ages. What better way to model a path that makes a difference for people who are less fortunate?”

Besides boosting employee morale, Aspray sees the program as a meaningful way to improve the places where the company does business. “We believe that a better future is linked to communities that are stronger and well-nourished. Hunger relief is a primary giving focus for us because we believe we can make a real difference.”

OregonRLA.ORG 21

Erica Endorf at the AC Hotel Portland Downtown

“If there was a theme of where we try to put our efforts, it’s the underserved in our community, youth and homelessness.”

- ERICA ENDORF, AC Hotel Portland Downtown

AC Hotel Portland Downtown Erica Endorf was drawn to Sage Hospitality, parent company of the AC Hotel in downtown Portland, because of the founder, president and CEO’s values around giving back to the community. As general manager of the hotel, she has plenty of opportunities to act on those values.

Endorf is a member of New Avenues for Youth’s employer advisory board. Through that, she’s provided plenty of opportunities for young people to learn about finding economic empowerment through the hospitality industry. The hotel recently hosted a job site tour where youth could visit the hotel and meet with the leadership team. “One of the things that’s really encouraging for them to hear is that there’s no barrier to entry,” she said. “If you show that you’re excited and eager and willing to grow, you can do anything.”

Everyone who attended the tour applied for a job that day.

Endorf chairs Travel Portland’s Community Action Committee and serves on a subcommittee called the Vulnerable Communities Working Group. One of that committee’s recommendations was to create a website that can better connect local businesses with charitable organizations that help people with disabilities, those experiencing homelessness, immigrant communities and other populations that need support.

“If I have employees that want to volunteer time and someone has a soup kitchen that needs volunteers, they can find each other,” she said. “It’s a great resource for people to say, ‘What do we need and how can we fill the need?’” These committees have also allowed her to connect with Business for a Better Portland, whose efforts in policy change work toward solutions to the homelessness problem.

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Oregon Restaurant & Lodging Association | WINTER 2020

The AC Hotel is involved with SOLVE’s Hospitality with Heart downtown cleanup and donates to charities such as Doernbecher Children’s Hospital and the Oregon Food Bank through the company-wide Marriot Business Council. “If there was a theme of where we try to put our efforts, it’s the underserved in our community, youth and homelessness,” she said.

All of these connections came in handy when Endorf realized she had an employee in crisis. “We have a Navy veteran who was homeless while he was working here,” she said. “I found out and because of these organizations we work with, we were able to reach out to Transition Projects and they were able to find housing for him. It was incredible. It changed everything for him. He’s someone you want to invest in—a hard worker and part of our company family. I know we have longevity with him.”

Endorf ’s commitment to these causes is personal as well as practical.

“Hospitality is all I know,” she said. “I have a deep passion for hospitality, and I think for so many people in hospitality, it’s not enough to do the day-to-day job. There has to be more to fulfill you. In my role as general manager of the AC, I have these amazing resources I can tap into. If an organization has a need for in-kind donations or rooms to raffle off, we have that. You need employment to overcome homelessness, and we have that.”

Communities need people with a passion to make things better if they’re going to stay strong, and she has that in spades.

Advice for Giving Back Feeling inspired to do more for the community, co-workers and staff members? Before settling on any type of giving program, Aspray recommends spending some time reflecting on your goals and interests. “Find something that aligns with the values of your company and commit. Once you get that going, be able to tell the story from the heart and have real evidence of engagement,” she said.

Kristin Roslund recommends developing a better understanding of the needs of staff or the community. She personally staffs the hotel’s food pantry when she is able. As she talked with people about their food needs, “my eyes were opened because it wasn’t just about their paycheck running out. It was about their food stamps running out.” Kristin also realized the extent to which employees were supporting their elderly parents and extended family members because poverty in the region is so high. That has helped form some of the business’s broader anti-poverty efforts.

“My eyes were opened because it wasn’t just about their paycheck running out.”

- KRISTIN ROSLUND, Overleaf Lodge & Spa and Fireside Motel

Underwood encourages companies not to be overwhelmed by the tremendous amount of need and the seemingly small impact they can make. “Every community could use some help somewhere,” he said. “Bigger corporations can give millions of dollars, and obviously we can’t do that. With so many great causes and organizations out there it’s simply impossible to say yes to every request, but we do what we can financially, as well as give time and support where possible.” Calling to mind Three Creeks’ Warfighter Pale Ale, he also reminds companies that sometimes bringing attention to an organization or cause can be just as helpful as cash or in-kind donations.

“Helping employees and community organizations can be very empowering.”

- ERICA ENDORF, AC Hotel Portland Downtown

“Helping employees and community organizations can be very empowering,” said Endorf. “There’s so much that’s out of our control, such as the tremendous supply in our market and the challenging labor market. Getting involved is something you can have a direct impact in and have control over.” In a world where it seems hard to make a difference, these programs show that anyone can be a positive force for good.  SOPHIA BENNETT

OregonRLA.ORG 23

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ALEX GUARNASCHELLI Iron Chef and Food Network celebrity chef Alex Guarnaschelli will take the stage for a cooking demonstration, followed by a book signing. Chef Alex Guarnaschelli is currently the executive chef at New York’s Butter Restaurant. She is a recurring guest judge on several Food Network prime-time series.

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BACK BY POPULAR DEMAND

ASK THE EXPERT! Attendees can schedule FREE one-on-one time with leading experts in the food service industry to get answers on a range of subjects from menu optimization and cost controls to legal, HR and business advice. This is a firstcome-first served VERY limited offering so sign-up early to assure your appointment.

INDUSTRY NIGHT OUT Continue building relationships with industry peers and colleagues at the Industry Night Out, the official afterparty of the Northwest Food Show at Punch Bowl Social Portland on Sunday, April 19th.

OregonRLA.ORG 25

• Control Labor Costs • Increase Employee Engagement • Enhance Guest Experience • Minimize Compliance Risk

Where Software and Local Support Exceed Expectations Hospitality focused workforce management solutions: PAYROLL GNSA’s Payroll Module includes New Hire Reporting, Local, State, and Federal Tax Returns, Direct Deposit, and of course scheduled Payroll Processing.

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Oregon Restaurant & Lodging Association | WINTER 2020

CONTACT: Tina Bremer, Business Advisor TBremer@gnsaadmin.com 503.972.1949

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WORKPLACE SAFETY It’s Your Business: Chemicals Can Be Deadly

T

he change in seasons has an impact on businesses around the state. For restaurants, caterers, and lodging facilities, there is a rush of holiday business combined with hazards presented by weather. This annual change also impacts your HVAC systems and ventilation options, which leads us to the topic of chemicals and fumes.

On Nov. 7, a manager of a franchise restaurant in Massachusetts died and 13 others sought treatment at hospitals after exposure to a toxic chemical reaction caused by two incompatible cleaners.

The incident received national coverage and created extensive scrutiny of their safety practices.

On Oct. 24, the U.S. Bureau of Labor Statistics published their report on chemical fatalities for 2017. According to their press release, 41 employees died on the job after a single episode of inhaling chemicals and chemical products, seven more fatalities than in 2016.

While the article about the restaurant fatality will get a lot of attention around the country, it shouldn’t take a fatality and a viral news article to focus businesses on the importance of chemical safety. Thousands of friends, family members, co-workers, and customers have been impacted by this preventable tragedy.

Number of fatal work injuries from exposire to chemicals and chemical products in a single inhalation episode

PREVENT HARMFUL EXPOSURE TO CHEMICALS:  Chemical safety falls under Oregon OSHA’s hazard communication rules. The rules apply to all Oregon workplaces where employees may be exposed to hazardous chemicals during routine use or in an unforeseeable emergency.  Oregon OSHA provides clear and simple guidance on what defines a hazardous chemical and how to put together the required hazard communication plan.  This plan must be specific to each workplace and list the hazardous chemicals at your business.  The plan describes how you will use safety data sheets, labels, and training to inform employees about the product’s chemical hazards and the necessary precautions.  The safety data sheets provide important information about hazards, first aid, handling/storage, exposure controls, and personal protection.

60 50

 Employers must provide employees with effective information and training on hazardous chemicals they use or are exposed to in the workplace at the time of their initial assignment and whenever a new hazard is introduced.

40 30 20

 Review and ask questions about workplace safety practices and chemical handling frequently, either one-on-one or when you have regular shift or staff meetings.

10

2011

2012

2013

2014

2015

2016

2017

Source: U.S. Bureau of Labor Statistics

SAIF’s claims data for restaurants and lodging businesses for a fiveyear period provides additional support for focusing and training on chemical use and hazards. The average chemical-related workers compensation claim cost during this time frame was over $1,000.

The most expensive claim was over $20,000. The body parts most frequently injured by chemical injuries were eyes (45 percent of the claims) and hands/arms (37 percent of the claims).

 Regularly remove and properly dispose of chemicals that are no longer used, outdated, incorrectly labeled, or ineffective. Talk with your suppliers about safer chemicals.

For resources and training information on chemical safety and developing an effective hazard communication program, visit SAIF.com/hazcom or email SafetyServices@saif.com.  SAIF CORPORATION

OregonRLA.ORG 27

THE NUMBERS ARE IN: The Ever-Increasing Value of Culture in Our Industry

L

et me start by stating, I love this industry. I love the experiences, people, and guests that have allowed me to form lifelong connections and memories. I believe our industry is one of diversity, self-sacrifice, strong work ethic, and innovation mixed with artistry. It is full of opportunity and plays an irreplaceable role in the fabric of our society. Due to these feelings, I relish in hearing the positive reports associated with our industry: 8 out of 10 owners started in an entry level position; 9 out of 10 managers began their career the same way; our industry is tops in diversity of both management and ownership. With the inability to globalize and digitize the experience-driven hospitality market, it leaves the door wide open for growth.

Yet, with this positive emotion and hope for the future comes an underlying sense of worry, and there are numbers to back up my concern. More restaurants are opening their doors, struggling to find staff to deliver the consistent experience they had in mind for their guests. With the turnover rate at critical levels and a lack of qualified applicants, we are forced to make nonideal, sometimes detrimental, operational decisions. This lack of adequate staffing will surely stunt the growth of otherwise promising organizations within our industry. During the many discussions I have with industry owners and operators, this is the one concern I hear the most.

At this point we need to be honest with ourselves. For us to make the right decisions

for our operations, we must admit to some hard truths. We, as an industry, are falling behind in adjusting to the needs of the modern workforce, and it has caught up to us. Yes, there are examples of industry leaders and organizations who are ahead of the curve, and because of this they maintain a competitive advantage. Overall as an industry, we need to do more. Just like most of you, I have worn the long hours, abusive language, and self-sacrifice as a badge of honor, while television glorifies and promotes this negative perception to the masses. In turn, we are driving future staff away from what would be a rewarding and satisfying career path. Now is the time to make the adjustments to promote a more positive culture, and fight the perception that has brought our industry to its knees.

National Plan for Vacation Day is Jan. 28, 2020 To celebrate, Travel Oregon is partnering with participating Oregon lodging properties offering a 20% discount to anyone who books Jan. 28 – Feb. 1, for a future stay.

How can you be involved? If you would like to participate in this opportunity and be featured on traveloregon.com, complete the form on industry.traveloregon.com

by Friday, Jan. 10.

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Oregon Restaurant & Lodging Association | WINTER 2020

The numbers are in! Without a shadow of a doubt, companies that have a positive work culture outperform their competitors in both revenue and profit. I want to repeat that; companies that prioritize the development of culture in their establishment maintain a higher revenue and profit percentage. As operators, we are numbers driven, yet we seem to forget that our culture is a direct hard cost that can be measured, and therefore managed.

So, what are the moral and financial benefits of a positive culture? Better retention of staff, better guest experience, less theft, and an environment that empowers the staff to make the right decision on their own are just a few of the successes that a strong culture can provide.

These outcomes save invaluable time for both operators and management, allowing you to concentrate more on the little things that improve your operation. In addition, a growing majority of consumers base their purchasing choices, in part, on how well a company treats its employees.

This demonstrates the shift in consumer ideology and preference that will drive our industry moving forward.

So where to start? The first step is understanding the definition and flow of culture. Culture is an element in your operation that permeates the guest experience. It controls the norms and behaviors of both your staff and guests.

This must be cultivated and flow from the top down. Your employees are not salmon; culture naturally flows downstream from you, the owner and operator. The second step is how to develop and maintain culture in your operation. One of the initial and most important aspects of culture development is establishing an impactful set of core values. Core values are the overseeing guideline for almost every decision you make in your restaurant.

Buy-in from your employees on these core values will guide their decisions in a direction that will show positive results in

your operation and reinforce the culture your company embodies. Core values will impact everything from hiring decisions to corrective action, allowing you to build a team that not only fits your culture but helps maintain it.

Culture is not “set it and forget it.” Culture must be reinforced and maintained on a regular basis, while always building and becoming more ingrained and powerful.

Daily “temperature checks” of employee morale, along with an emphasis on staff feedback and input, go a long way in helping this culture to permeate your organization. Complacency is a natural default of the human condition. We must keep our staff engaged and interested, and developing employee ownership in the culture and ethos of your organization is the first step towards accomplishing this.

As we move towards the unknown of the future we should be focusing on what we as operators can control. Developing a culture and work environment that promotes buy-in and productivity from our ever-changing workforce is a huge step towards preparing for whatever lies ahead.

Organizations with high level, experienced employees will have the upper hand if, and when, the competition tightens even more. These establishments will provide the intended, amazing experiences for their guests, while running more efficiently with higher margins. We do not know what the future will hold, however, we can, as an industry, adapt and prepare for whatever lies in front of us. I have no doubt that we will flip this perception and showcase the best our industry has to offer. With that mindset, I believe our future is bright.  SETH GRUSCHOW, TOGATHER RESTAURANT CONSULTING

OregonRLA.ORG 29

TITLE SPONSOR:

At the heart of food and service

March 2, 2020, 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 invitational with both

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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.

CONTACT Wendy Popkin, executive

director, ORLA Education Foundation to learn how you can make a difference.

503.682.4422 | WPopkin@OregonRLA.org

CHAMPION SPONSOR:

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OregonRLA.org/Invitational Oregon Restaurant & Lodging Association | WINTER 2020

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Togather Restaurant Consulting

SELLING GIRLS IN AMERICA Estimating the Size of Commercial Sex Trafficking in Your City

I

t’s difficult to estimate the size and scale of Commercial Sex Trafficking in the United States, especially the minors that are trapped and sold online. Guardian Group conducted a study where we analyzed escort ads across the nation with the aim to uncover a consistent ratio to help you determine the size of the problem in your city.

This project was born from the responsibility we inherently feel as we learn more about domestic sex trafficking, observe patterns, draw links, and identify trends. We want to provide the hospitality industry with assessments and analysis that (1) better helps you understand the scale and scope of this crime and (2) better helps inform the policies and procedures you put in place to protect your brand, your property and most importantly your guests.

There is rational and logical thought behind the methods we used to provide the estimates, but they are simply estimates designed to give you an idea of the prolific nature of commercial sex trafficking in America. We did not isolate demographics within population densities but kept it as simple as possible for you to replicate.

We compared how many escort ads are posted in areas across the United States each year in relation to the population densities of each area. Then we compared our analysis with some recent studies that have been published exploring the scale and scope of minors caught up in sex trafficking. These resulting numbers and ratios are only intended to give you a rough idea of the scale of the crime in your area.

We compiled the data from escort ads in 32 different cities across the U.S. and looked at 10 different states. While the study was not statistically random, there was a good cross section of population densities, sizes, and locations.

We categorized the cities into 3 sizes: • Town = 10,000 - 100,000 people • City = +100,000 - 1,000,000 people • Big City = + 1,000,000 people

We found consistent ratios between population densities and escort ad volume to help you extrapolate and better understand the scale of commercial sex trafficking in your city.

In order to estimate the size of the problem in your area, use the ratios below.

• A town is 1:20 with 1 escort ad per 20 people • A city is 1:10 with 1 escort ad per 10 people • A big city is 1:3 with 1 escort ad per 3 people • A county or state is 1:10 with 1 escort ad per 10 people An estimate to find the scale of minors involved is to take three percent of the ratio number. We approximate that about three percent of escort ads involve or include minors for sale.

For example– Portland has 358,000 escort ads each year with a population of 647,805; that is a ratio of 1:10 with 10,740 minors estimated to be involved in the commercial sex industry in Portland.

OregonRLA.ORG 31

ServSafe

Create a Culture of Food Safety.

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

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

CLASSES AROUND THE STATE: Classes are held regularly in Portland, Wilsonville, Woodburn, Eugene, Medford and Bend. Register Online at OregonRLA.org/ServSafe

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

OregonRLA.org/ServSafe 32

Oregon Restaurant & Lodging Association | WINTER 2020

The study included– • Towns: (9) Pierre, SD; Grand Forks, ND; Concord, NH; Bend, OR; Sandusky, OH; Sarasota, FL; Palo Alto, CA; Medford, OR; Klamath Falls, OR • Cities: (17) Pittsburgh, PA; Seattle, WA; Boston, MA; Miami, FL; Birmingham, AL; Atlanta, GA; Memphis, TN; Salt Lake City, UT; Las Vegas, NV; Detroit, MI; Boise, ID; Orlando, FL; Portland, OR; Milwaukee, WI; Washington DC; Tyler, TX; Salem, OR • Big Cities: (6) Dallas, TX; Los Angeles, CA; New York City, NY; Baltimore, MD; Chicago, IL; San Francisco, CA • States: (10) California, Texas, Florida, Illinois, Wisconsin, Oregon, Ohio, Michigan, Maryland, Pennsylvania Corroboration– Two of the studies we used to corroborate our findings are the “Study of Human Trafficking in San Diego” and “Human Trafficking by the Numbers: The Initial Benchmark of Prevalence and Economic Impact for Texas.”

The San Diego study found up to 8,000 minors being trafficked in San Diego County. Using our ratio, we estimate about 9,900.

• The population for San Diego County is 3,300,000. Using the county / state ratio of 1:10 you end up with 330,000 ads and three percent of those ads would be 9,900 minors.

The Texas study found 79,000 minor victims of sex trafficking.

• With a state population of 28,000,000 and using the state ratio of 1:10 you end up with 2,800,000 ads and three percent of those ads would equal 84,000 minors.

A likely contribution to the discrepancy in these estimates is the fact that both the San Diego and Texas studies were conducted in 2015-2016 and the growth in Commercial Sexual Exploitation of Children (CSEC) over the course of approximately three years can be the simple difference. Polaris Project saw a 13 percent increase in human trafficking reported on their hotline from 2016-2017.

Once again, this is not a solid determinant because as awareness grows, more reporting will surface. Report increases do not specifically show a rise in the crime.

That is what is happening. Vulnerable Americans are getting lured into and trapped in the underground sex economy. They too afraid to seek help and report that their freedom has been stolen.

With January being National Human Trafficking Awareness Month, we found this an important topic to discuss among hoteliers. The hospitality industry is uniquely positioned to make a difference in this space. At no fault of your own, predators are exploiting your business in the same manner they are exploiting these women and children. Understanding the size of the problem in your area is a great first step in understanding how to combat it.

Together we are in this fight until all are free.  JEFF TIEGS, GUARDIAN GROUP

But even a conservative estimate would look at CSEC growing 5-10 percent each year and that would bring all these studies even closer in complementary estimates.

It is difficult to measure the size and scale of sex trafficking. A law enforcement officer once described it to me in this way. “What if someone broke into your house and stole some things but you never reported it? How would they ever know it happened? If this happened repeatedly, how could we ever measure the scale of burglary and theft in a community?”

About

Jeff Tiegs is a Counter Terrorism and Counter Insurgency Expert with over 25 years of service in U.S. Army Special Operations. He has taken his hard-earned skills and applied them to combat sex traffickers and the exploitation of women and children. As the Chief Operating Officer for Guardian Group, his team lead a nationwide network of veterans who partner with law enforcement agencies to put an end to sex trafficking in the United States. Guardiangroup.org

OregonRLA.ORG 33

TEACH THEM HOW TO FISH Rewarding Opportunities That Support Our Industry, Workforce

“L

ittle did I know my culinary arts elective teacher... would be responsible for my graduating high school with honors, signing with my Division 1 dream team and being the first in my family to attend a four-year university…”

- South Salem ProStart Student, Teacher Nomination 2019 Philanthropy takes many forms. Sometimes you can easily see the impact of giving, like when someone who was cold walks away with a smile and a bit more energy after putting on a donated coat. Sometimes, however, you never really know how your actions and engagement may have a positive influence on someone, perhaps for a lifetime.

Students who lack confidence and/or direction, as well as adults with socio-economic challenges seeking tools to help them become more self-dependent and stable, often thrive when positive role models and experiential learning are integrated with school and training programs. Interactions and reinforcements can also result in employment recruitment opportunities. When that happens with an industry partner who engages with our programs it represents the perfect wrap-around to the ORLA Education Foundation’s mission.

Why Do You Support ORLAEF’s Work?

• “I have been observing and participating with ProStart for well over a decade… and found that (that it is)… highly effective in early engagement, compressed learning modules, and increasing student interest in pursuit of food service careers.” Cory Schreiber, Culinary Consultant, Sysco Portland • “I believe that it is important for our industry to support these students through sponsorship in order to help our industry grow through future generations.” Ryan McPhail, COO, Curtis Restaurant Equipment • “My most memorable experience was to partner with ORALEF to present a complimentary Guest Service Gold class to the community of Cascade Locks to assist them in their economic recovery after the devastating 2017 Eagle Creek Fire.” Paul Paz, WaitersWorld • “Guiding the drive and talent of our future workforce is something I don’t think twice about being involved in …not

34

Oregon Restaurant & Lodging Association | WINTER 2020

only rewarding, but I am blown away by their levels of execution and innovation at such a young age.” Seth Gruschow, Owner, Togather Restaurant Consultants • “I’m excited to volunteer with ORLAEF’s board because hospitality really is one of the last, truly upwardly mobile industries in our increasingly divided and polarized country… hospitality is awash with stories of exec chefs who started as dishwashers and general managers who started by parking cars or serving banquets.” Alex Thompson, Area Director of People and Culture, Kimpton Hotels & Restaurants • “ProStart has become a value and priority for me. The students have fresh ideas, hope and energy that they bring to the hospitality industry. They want mentoring and experience that we can give. I found a renewed excitement of the younger generation, a feeling of wanting to give more.” Treva Gambs, Owner, Gamberetti’s • “When we share our time, experience, and energy to help others succeed, we can exponentially multiply ‘the good’… it is rewarding to help students gain self-confidence and professional skills.” Michael Chamberlain-Torres, Hospitality Recruiter, Gecko Hospitality • “Thank you for always being there and for supporting us through this whole journey. Because of you, we made it to (ProStart) nationals; we wouldn’t have been able to do it without you! We appreciate so much all of the positive vibes and reinforcement.”

Bend High School Students, ORLAEF ProStart Invitational State Winners’ Letter to Wendy Popkin, ORLAEF How Can You Get Involved?

1. Be Guest Speaker in a Classroom- Share your career, how you entered the industry, what helped you get ahead, what skills your position requires, and why you value your role in hospitality/ culinary, and/or provide a demonstration.

2. Host a Field Trip- Invite a ProStart class to tour your operation to give students a better view of how your business operates and the job opportunities your type of organization offers.

3. Donate Money- ORLAEF is a 501c3 nonprofit and relies heavily on sponsorships and donations for our operational funds.

4. Adopt a School- Become an active partner with a local school in your community and make a financial donation that supports both ORLAEF and the school’s needs.

5. Use and Promote Our Industry Accredited Certifications and

Training Programs- such as Certified Guest Service Professional (OregonGuestService.com), stackable credentials (AHLEI.org/certifications) and the new ServSuccess credentials (ServSuccess.com).

JANUARY 2020

6. Assist with the 2020 ORLAEF ProStart Invitational (OregonRLA.org/Invitational) Support the students’ capstone projects by judging, volunteering to help with the event, and/or donating prizes.

7. Create a Scholarship- Teachers as well as students often lack funds to support their continuing education needs.

8. Donate Product- Many culinary programs are forced to limit the scope of hands-on experience for students because of the cost of food and/or the lack of commercial equipment.

9. Represent the Industry at a Career Fair- There are many middle school, high school, and social service opportunities to showcase our industry’s workforce opportunities.

10. Volunteer to Serve on a School District or Community Workforce Board- “The Squeaky Wheel Gets the Grease” and hospitality is chronically underrepresented in the decisionmaking process about the industries that receive attention and funding for public education classes and workforce training programs.

“Philanthropy means the love of humanity. A conventional modern definition is, ‘private initiatives, for the public good, focusing on quality of life.’ Philanthropy has distinguishing characteristics separate from charity; A difference commonly cited is that charity aims to relieve the pain of a particular social problem, whereas philanthropy attempts to address the root cause of the problem—the difference between the proverbial gift of a fish to a hungry person, versus teaching them how to fish.” - Wikipedia

Protect your business, brand, and most importantly your employees and guests.

Guardian Group is a proud supporter of ORLA and its members. In honor of National Human Trafficking Prevention Month, Guardian Group is offering 20% off of all training and education packages, including in-person and online.

Please join us in our efforts to teach others how to fish, via supporting your foundation’s programs that aim to provide opportunities for rewarding jobs that help individuals create stable and fulfilling lives. Contact me via email at WPopkin@OregonRLA.org or 971.224-1105.  WENDY POPKIN, ORLAEF About

Wendy Popkin is the Executive Director for ORLA’s Education Foundation (ORLAEF), a nonprofit foundation dedicated to supporting the educational and training needs of the hospitality industry. Wendy is a 30+-year career veteran who describes herself as “fanatically enthusiastic about helping others enjoy the same type of fabulous career opportunities I have enjoyed in the hospitality industry.”

OregonRLA.org/EdFoundation

GuardianGroup.org

OregonRLA.ORG 35

A PAIR OF POLICYMAKERS Join us in Celebrating our Restaurateur Legislators

O

regon’s hospitality industry needs leaders and as more operators engage, the Oregon Restaurant & Lodging Association (ORLA) looks forward to sharing those stories. Champions are hard to come by given the additional time, energy, and effort it takes to provide leadership for an industry on top of the grueling work of owning and operating a hospitality business. And regulations aren’t getting any easier to grapple with, making the call to leadership more challenging.

Representative Janelle Bynum

Representative Cheri Helt

This article is devoted to two industry champions who have inspired us at ORLA – Oregon State Representatives Janelle Bynum (D – Clackamas) and Cheri Helt (R – Bend). Both elected leaders know what it takes to run successful restaurant operations and they have made the decision to proactively bring their experiences to Oregon’s capitol building as citizen legislators.

The work of Oregon elected leaders is tireless and involves countless hours away from other forms of employment. It is hard to fathom the grit and toughness it takes to say yes to an elected

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Oregon Restaurant & Lodging Association | WINTER 2020

leader position while also owning restaurants. We wanted to take a moment to celebrate these two leaders and the respect they command inside the Capitol building as two of our 91 lawmakers in Salem.

Janelle Bynum represents the communities of East Portland, Gresham, Damascus, Boring, North Clackamas and Happy Valley in the Oregon Legislature. She serves as Vice-Chair of the Business and Labor Committee and sits on the House Judiciary Committee and the Joint Ways and Means Public Safety Subcommittee. In addition to her duties as a citizen legislator, she and her husband own four restaurants in the Portland area and are parents to four children.

Prior to becoming a business owner, Janelle worked in several capacities, including Summer Associate at Boeing Defense and Space Systems in Seattle, Washington, as well as a Steering Systems Engineer at General Motors in Saginaw, Michigan. Her experience includes product development in hybrid vehicle technology and working with global electronics suppliers in Mexico, Taiwan, and France. Janelle has a Bachelor’s Degree in Electrical Engineering from Florida A&M University and a Master’s Degree in Business Administration from the University of Michigan.

Cheri Helt is a working mom similar to Janelle and co-owns two successful Bend restaurants with her husband Steve–Zydeco Kitchen and Bistro 28. Every day she juggles the challenges of three kids in school, hands-on work in a family business and

school board service. Cheri and Steve met when she asked him to a high school dance and they’ve been together ever since–now married for 25 years. Cheri grew up in a working-class family in Michigan where she earned her degree in psychology from Michigan State University. Restaurants have always been in her blood, with her first job at Wendy’s at age 15.

As a small business owner, Cheri takes an active interest in her co-workers, customers and community. She and Steve participate in the same health insurance as their full-time employees, match 50 percent of premiums and offer a 401k savings program. They feel very fortunate for the support the community has given them, so in turn they actively support community organizations and whenever possible purchase locally sourced, organic, and sustainable products for their restaurant locations.

Representatives Bynum and Helt have made strides in assisting our industry in educating other legislators on the reality of the restaurant industry. As we like to say, ‘it’s a game of pennies, not

a game of dollars.’ Our representative champions have agreed to assist ORLA in bringing more education to the Capitol building as we prepare for another legislative session in 2020.

ORLA’s Receipt Project, which aims to educate consumers on the average reinvestment being made by operators back into the restaurant experience, is slated for an appearance in the Capitol lobby complete with handouts, signage, and hopefully a few food vendors. This effort is not to be confused with our Taste Oregon Legislative Reception which we will hold the evening of Wednesday, February 12 at the Salem Convention Center.

If you have the opportunity, we encourage you to reach out to Representatives Bynum and Helt to thank them for their service.

Representative Bynum can be reached at Rep.JanelleBynum@ oregonlegislature.gov and Representative Helt can be reached at Rep.CheriHelt@oregonlegislature.gov. Together, we can bring a dose of reality to our elected leaders to help them better understand the fabric of restaurants and their crucial contributions to local economies around the state.  JASON BRANDT, ORLA

Subscribe to the "ORLAvideos" YouTube Channel ORLA Videos provide members with a quick, easy way to stay up-to-date on important industry issues.

LIKE PODCASTS? Try ORLA’s podcast series, Boiled Down, we condense valuable information and intelligence for Oregon hospitality.

Subscribe to Boiled Down on iTunes or wherever you get your podcasts so new episodes are delivered directly to your device!

YouTube.com/ORLAvideos

OregonRLA.org/BoiledDown OregonRLA.ORG 37

HUNGRY FOR SAVINGS? BRING US IN. Energy Trust of Oregon can provide your restaurant with cash incentives to reduce upfront costs and make energy-saving upgrades more affordable. Incentives are available for conveyor broilers, fryers, ovens, steam cookers, dishwashers and more.

+

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

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

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20798_EnergyTrust_ORLA_Ad_Restaurant_v03.indd 1

Oregon Restaurant & Lodging Association | WINTER 2020

10/31/19 5:21 PM

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

MONTH - OCTOBER 2019 VS OCTOBER 2018

Occupancy (%)

Avg Rm Rate ($)

RevPAR ($)

Percent Change from August 2018

2019 2018 2019 2018 2019 2018 Occ ADR RevPAR Room Room Room

Rev Avail Sold United States

69.3 69.8 133.34 133.98 92.35 93.52 -0.8 -0.5 -1.2 0.8

2.1 1.3

Pacific

75.2

75.4

169.24

169.80

127.33

127.96

-0.2

-0.3

-0.5

1.4

1.9

1.7

Oregon

68.5

67.3

121.81

120.54

83.49

81.09

1.9

1.1

3.0

4.6

1.5

3.5

75.8

136.41

139.50

100.77

105.76

-2.6

-2.2

-4.7

-1.7

3.2

0.5

Portland, OR

73.9

Oregon West Area

60.0 58.9 109.00 108.62 65.35 63.98 1.8 0.3 2.1 2.2 0.0 1.8

Oregon East Area

66.7

60.1

105.33

90.33

70.23

54.28

11.0

16.6

29.4

29.7

YEAR TO DATE - OCTOBER 2019 VS OCTOBER 2018 Occupancy (%)

Avg Rm Rate ($)

RevPAR ($)

Percent Change from YTD 2018

0.2

11.2

PARTICIPATION Properties

Rooms

2019 2018 2019 2018 2019 2018 Occ ADR RevPAR Room Room Room Census Sample

Rev Avail Sold U.S. 67.8 67.8 132.07 130.95 89.50 88.81 -0.1 0.9 0.8 2.8 2.0 1.9 56509 34823 Pacific

75.3 75.5 172.98 170.66 130.28 128.80 -0.2 1.4 1.1 2.7 1.5 1.3 8223 4650 OR 68.4 68.2 126.25 126.07 86.34 86.04 0.2 0.1 0.3 2.7 2.4 2.6 936 511 PDX 74.5 75.6 138.38 139.57 103.04 105.47 -1.5 -0.9 -2.3 1.7 4.1 2.6 293 227 OR West

62.8 62.4 119.89 120.23 75.33 74.96 0.8 -0.3 0.5 1.1 0.6 1.4 283 120 OR East

62.5 59.8 109.73 102.87 68.61 61.53 4.5 6.7 11.5 12.5 0.9 5.5 158 72

Census

Sample

5361641 4035086 773712 608386 67888 49012 29691 26853 16877 9377 9033 5231

NEW MEMBERS ORLA Would Like To Welcome The Following New Members From September - November 2019

• America's Best Value Inn, Boardman

• Lile International Companies, Portland

• BELFOR Property Restoration, Corvallis

• Main Event Sports Bar & Eatery, Baker City

• Boke Bowl, Portland

• Oakshire Brewing, Eugene

• Candy, Portland

• One World Coffee, LLC, Corvallis

• Chick-fil-A Tanasbourne, Hillsboro

• Oregon Burgers 1, LLC, Gresham

• Comcast Business, Eugene

• Pono Building Consultants, Newberg

• Dirty, Portland

• Relax Inn, Cottage Grove

• Econo Lodge, Umatilla

• Senor Taco, West Linn

• Edgewater Cottages, Waldport

• SkyTouch Technology, Phoenix, AZ

• Ezell's Famous Chicken, Tigard

• Slateshore Recovery LLC, Purchase, NY

• Good Bear Studios, Baker City

• SpotOn, San Francisco, CA

• Group W Askan IA, LLC dba Wendy’s

• Starfish Vacation Rentals, Manzanita

• Hyatt Regency, Portland

• Terraluna Inn, Roseburg

• i3 Verticals Point of Sale, San Diego,CA • Kowloon Restaurant/Rumors, Roseburg OregonRLA.ORG 39

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.

Pick up a tip or two in these peer profiles where members share about their philanthropy efforts and anticipated trends for 2020. For a little seasonal fun we also wanted to know about their favorite Super Bowl delicacies and winter activities.

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

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

What’s one way you and / or your company support your community?

What’s one trend you anticipate becoming more prevalent in 2020?

CLAUDIA TOUTAIN-DORBEC Cannon Beach Hotel Lodgings

REUBEN RENTAS Sustainable Restaurant Group, Portland

I am a Cannon Beach Tourism and Arts commissioner (TAC), which provides funds from our room tax to promote tourism and the arts in Cannon Beach. This provides me (and my company members) a way to stay involved, to see the big picture in our beautiful small community, and to promote cultural events in a jaw dropping gorgeous location on the Oregon Coast!

I anticipate restrictions on single-use plastics to become more prevalent across the country. As we’ve seen recently, more and more jurisdictions are passing laws that require customers to ask for single-use plastics rather than providing directly to customers. I am also hopeful that consumers will be more mindful of single-use disposables in general, not just plastics, and to opt use reusable items whenever possible.

Title: Owner Joined the Company: 1989 Member Since: 1990 Fav Super Bowl Food: Homemade Pizza Fav Wintertime Activity: Cooking Philanthropic Activity:

40

Title: Director of Accounting Joined the Company: 2018 Member Since: 2018 Fav Super Bowl Food: Nachos!

Fav Winter Activity: Skiing/Eating Ramen Anticipated Trend:

Oregon Restaurant & Lodging Association | WINTER 2020

BRUCE PORTER BPH20, Portland

Title: CEO/Founder Open Since: 2018 Member Since: 1998 Fav Super Bowl Food: PVB Meatballs (Pork, Veal, Beef -OR - Pounding, Victorious, Ballgame) you decide.

Fav Wintertime Activity: Finding yearround patios to wine and dine on!

Anticipated Trend: Counter to where many operators are moving - casual or counter service - I see many independent operators looking to differentiate themselves through more authentic guest interactions.

JOHN BAROFSKY La Perla/Beppe & Gianni’s Trattoria, Eugene

ALEX THOMPSON Kimpton Hotels & Restaurants, Portland

CHUCK KERSTEN Columbia Laundry Solutions, Woodburn

Actively working on various local boards and committees are opportunities to learn and give back. Participation and understanding is what builds community.

Trends I see becoming more common in the hospitality industry would be student loan repayment benefit programs from employers.

More improvements in computers controlling how we drive and work.

PAT MORRILL SAIF Corporation, Salem

MICHAEL GIBBONS Papa Haydn & Jo Rotisserie & Bar, Portland

CHRISTINE COCHRAN Rivertide Suites Hotel, Seaside

Title: Owner /Chef Joined the Company: 1998 Member Since: 2014 Fav Super Bowl Food: Pizza Fav Wintertime Activity: Skiing Philanthropic Activity:

Title: Agency and Group Program Coordinator Joined the Company: 1998 Member Since: 2010 Fav Super Bowl Food: Chips/Homemade Salsa Fav Wintertime Activity: Snow Skiing Philanthropic Activity: SAIF partners with Marion Polk Yamhill Foster Parent Association (MPYFPA), which organizes a Holiday Wish Program to provide gifts for local children in foster care.

Title: Area Director of People & Culture Joined the Company: 2019 Member Since: 2012 Fav Super Bowl Food: Soccer Fav Wintertime Activity: Curling up Fireside Anticipated Trend:

Title: Partner Joined the Company: 1983 Member Since: 2017 Fav Super Bowl Food: Wings & Rings Fav Winter Activity: Running in Forest Park Philanthropic Activity: We have been supporting our local elementary and high schools, an after school education program for at risk youth, the performing, visual and literary arts, and many other organizations annually.

Title: Co-Owner Joined the Company: 2019 Member Since: 2019 Fav Super Bowl Food: Pizza Fav Wintertime Activity: Reading Books Anticipated Trend:

Title: General Manager Joined the Company: 2017 Member Since: 2017 Fav Super Bowl Food: Homemade Nachos Fav Winter Activity: Coastal Storm Watching Philanthropic Activity: We support the Seaside HS basketball program, and the Jason R. Gooding Scholarship honoring our fallen police officer. Personally I donate time to our local food bank and volunteer in my church. I also participate in the Clatsop County Tourism Grant Program.

OregonRLA.ORG 41

P R E SE NTING S P O N S O R:

Mark Your Calendar Now and Make Plans to Attend in 2020!

September 28-29 • Ashland

Thought Leaders. Networking. Workshops. Parties.

ORLAHospitalityConference.com 42

Oregon Restaurant & Lodging Association | WINTER 2020

NEWS BRIEFS Happenings From Around the Industry

New Representative for Southern Oregon

Hotel Community Participates in City Cleanup

Portland’s lodging community came together in force, showing commitment to their continued efforts in helping improve Downtown Portland. More than 200 lodging and hospitality professionals volunteered for SOLVE’s Hospitality with Heart cleanup event in November, picking up trash throughout the downtown area. Team Provenance (pictured) led efforts from their property alongside volunteers from Mark Spencer, deLuxe, Dossier, Lucia, Benson, The Nines, The Monaco, Embassy Suites, Hilton, Duniway, Porter, Canopy and other hotels.

We Want Your Photos!

With the update period complete for verifying basic listings in the Travel Oregon Visitor Guide, now ORLA member properties can focus on enhancing their online listing on TravelOregon.com in the Places to Stay pages. ORLA partners with Visiting Media to provide TrueTour™ - a revolutionary, visual marketing tool – whereby members can add up to 20 images, video links, and descriptions and make their listings stand out. Email your photos and information to Jennifer Starr at Listings@OregonRLA.org.

The ORLA team is pleased to announce its most recent new hire, Terry Hopkins. Hired as a membership representative, Terry will be representing ORLA on the ground in Southern and Central Oregon, focused on new member recruitment, member retention, and serving as a local contact for advocacy-related questions.

Terry has worked hands-on in the hospitality industry for over 25 years. He has owned his own restaurants and managed restaurants from family owned to large multi-unit operations.

He is excited to bring his knowledge and passion for hospitality to the ORLA team.

You can reach Terry via email at THopkins@oregonrla.org or call 541.441.2219.

2020 Public Affairs Conference

What to Expect By 2030

The National Restaurant Association has been at work consulting industry experts, conducting research and compiling the drivers that will shape the restaurant industry in the next 10 years. The Restaurant Industry 2030 Report presents a big-picture outlook on the economy, the workforce, and consumer of the future, along with insights on 10 disruptors that could shake things up in the future. Members can access the report in the Resource Library of ORLA’s Member Portal by logging in at OregonRLA.org.

A thriving restaurant and foodservice community results from collective efforts to advance and protect our businesses through national, state, and local advocacy. Please consider joining ORLA Government Affairs representatives in Washington, DC, March 3-5, 2020, for the National Restaurant Association’s 2020 Public Affairs Conference. During this time, we will share our individual stories of community engagement and involvement with our nation’s leaders and help enhance our industry’s image. Contact ORLA’s Glenda Hamstreet at GHamstreet@OregonRLA.org or 503.682.4422 if you are interested in joining the Oregon contingent.

OregonRLA.ORG 43

Check out ORLA’s Limited Health & Wellness plan with Avance Health today.

YOU CAN LOWER YOUR PAYROLL TAXES AND INCREASE EMPLOYEE TAKE HOME PAY!

Take advantage of ORLA’s Limited Health & Wellness Insurance Policy Fill andout additional Program a simple Wellness census and see howServices. much you can save!

Benefits for your organization may include:

VISIT OregonRLA.org/AvanceHealth TO GET STARTED OR FOR MORE INFORMATION. 44

Oregon Restaurant & Lodging Association | WINTER 2020

HOW CAN WE SERVE YOU? Membership in ORLA means being a part of the only organization in the state devoted to protecting and promoting the interests of the hospitality industry. Contact us for questions; let us know what issues are affecting your business and how we can help. Join today at OregonRLA.org.

MEMBERSHIP CONTACTS:

STEVEN SCARDINA Regional Representative 503.718.1495 SScardina@OregonRLA.org TERRY HOPKINS Regional Representative 541.441.2219 THopkins@OregonRLA.org MARLA McCOLLY Director of Business Development 503.428.8694 MMcColly@OregonRLA.org GOVERNMENT AFFAIRS CONTACTS:

JASON BRANDT President & CEO 503.302.5060 JBrandt@OregonRLA.org GREG ASTLEY Director of Government Affairs 503.851.1330 Astley@OregonRLA.org NICOLE PETERSON Government Affairs Coordinator 503.320.9823 NPeterson@OregonRLA.org GLENDA HAMSTREET Executive Coordinator Government Affairs 971.224.1509 GHamstreet@OregonRLA.org OREGON RESTAURANT & LODGING ASSOCIATION OFFICE:

8565 SW Salish Lane, Suite 120 Wilsonville, OR 97070-9633 ​​503.682.4422 | 800.462.0619

MEMBER SOLUTIONS Save Time and Money with ORLA’s Endorsed Service Providers | OregonRLA.org/ESP

HEALTH & WELLNESS Save on payroll taxes and increase take home pay for your employees with ORLA’s Wellness Program Services and a Limited Benefit Health & Wellness Insurance Policy.

WORKERS’ COMP INSURANCE ORLA’s group program with SAIF affords members an additional 14% premium discount if they meet the eligibility requirements.

CREDIT CARD PROCESSING Low rates, local service representatives, 24/7 customer service, security and reliability, and rates don’t change for ORLA members.

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

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

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

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

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

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

All modules come with local team-based support.

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

Create customized buying list to fit your needs.

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

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

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

human sex trafficking is the buying or selling of another hum OregonRLA.ORG 45

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

Thursday May 07, 2020 • DoubleTree by Hilton Hotel Portland

Secure Your Table!

Support ORLAPAC and strengthen advocacy for Oregon’s hospitality industry.

ORLA’s One Big Night dinner and fundraising auction provides an opportunity to mingle with hospitality industry leaders and make invaluable connections while supporting ORLA’s Political Action Committee and the election of pro-industry candidates.

DONATE AN AUCTION ITEM Contact Jenn at 503.682.4422 or JStarr@OregonRLA.org

PURCHASE TICKETS Contact Glenda at 503.682.4422 or GHamstreet@OregonRLA.org

OregonRLA.org/Events 46

Oregon Restaurant & Lodging Association | WINTER 2020

BECOME A SPONSOR Contact Marla at 503.428.8694 or MMcColly@OregonRLA.org

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

SUNDAY

TUESDAY

MONDAY

WEDNESDAY New Year’s Day

THURSDAY

FRIDAY

SATURDAY

1 2 3 4

5 6 7 8 9 10 11 JANUARY 2020

ServSafe Class, Wilsonville

12 13 14 15 16 17 18 ServSafe Class, Portland

19

Martin Luther King, Jr. Day

20 21 22 23 24 25 ServSafe Class, Medford Oregon Destination Assoc. Conference

26 27 28 29 30 31 1 Groundhog Day

2 3 4 5 6 7 8 ServSafe Class, Wilsonville

FEBRUARY 2020

Valentine’s Day 9 10 11 12 13 14 15

ServSafe Class, Portland

16

President’s Day

Taste Oregon Legislative Reception

17 18 19 20 21 22 ServSafe Class, Eugene

23 24 25 26 27 28 29 ServSafe Class, Woodburn

1 2 3 4 5 6 7 ORLAEF ProStart Invitational

MARCH 2020

Daylight Saving Time

ServSafe Class, Wilsonville NRA Public Affairs Conference

8 9 10 11 12 13 14 ServSafe Class, Portland

St. Patrick’s Day 15 16 17 18 19 20 21

ServSafe Class, Bend

22 23 24 25 26 27 28 29 30 31

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