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November/December 2014

Give the Best Gift this Holiday Season:

a Safe Ride Support Your Local SafeRide Program

Also in this issue: SafeRide Poster Contest Menu Makeover Tips Concealed Carry Law Updates Fall Convention Summary

Partners in Progress Major suPPorter of state and LocaL tavern Leagues Tavern League of Wisconsin • Co-sponsor of TLW Legislative Day • Underwriter of TLW Video on Jobs and Employment • Provider of Coin-Operated Games at TLW Conferences & Shows to Benefit TIPAC • Sponsor of the TLW Trip Give-away at TLW Fall Convention & Show • Donor of Large Screen TV at TLW Spring Conference & Show

LocaL Tavern League Programs (saferide, goLf, oThers) • Contributions and support from individual WAMO members • Matching Funds from WAMO to Tavern League Locals • Contributions to SafeRide Program, Golf and Others • Active Participation and Attendance

WISCOnSIn AMUSEMEnT & MUSIC OPERATORS PO Box 250, Poynette, WI 53955 | T: 608.635.4316 | F: 608.635.4327 | E: A complete list of WAMO members can be found on the web site. Visit us at Hosts of the World’s Largest Dart Tournament & the nation’s Largest Pool Tournament

The Official Publication of the Tavern League of Wisconsin November/December 2014 Volume 32, No. 6


Mandatory Menu Makeovers . . . . . . . . . . . . . . . . 12 Why Updates Are Essential for Increasing Profit

TLW Fall CONVENTION SUMMARY. . . . . . . . . . . . . . . . . . 18 Ride the Wave with the TLW


UNDER WRAPS. . . . . . . . . . . . . 22 TLW members and law enforcement share thoughts and insight on Wisconsin’s concealed carry law

LEAGUE SPOTLIGHTS LEAGUE PROFILE. . . . . . . . . . . . . . . . . 25 Sawyer County

BUSINESS SPOTLIGHT. . . . . . . . . . . . 26 Ojibwa Club

CHARITY SPOTLIGHT. . . . . . . . . . . . . 27 Multiple Charities within Sawyer County

22 Departments President’s Perspective. . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Corporate Sponsors. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Front Rail. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 ABL Dispatch. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Corporate Spotlight. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Featured Affiliates. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Legislative Notes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Affiliate Members. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Accounting Help . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Ask the TLW: On Premise Licensee FAQs. . . . . . . . . . . . 33 New Members. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Straight Up. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Local League Updates. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Advertiser Index. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Socialize with us:

November/December 2014


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ave you noticed that people at the top of their game didn’t get there by accident? Anyone in this industry understands this simple fact: The more you know, the better your chances are for your business to survive. Knowledge is strength! This adage also applies to your association, the Tavern League of Wisconsin. What does the Tavern League of Wisconsin do? Let’s start with the legislative voice the TLW gives you in Madison and Washington, D.C. Due to grassroots lobbying efforts, the TLW is well known to legislators and we’re the only association of its kind that fights alcohol-related issues on behalf of Class “A” and “B” licensed establishments. The TLW keeps members up-to-date several ways. Our On Premise magazine is published bi-monthly, and provides members information pertaining to legislative issues that our industry is currently facing or those that are on the horizon. Also, the magazine features product updates and industry trends – everything from food or beverage products to help your business to the latest POS or dance floor lighting. The Tavern League also publishes a monthly newsletter, which includes more industry news and legislative updates. In addition, you’ll find information about current TLW events throughout the state such as Food Certification Course sites. Plus local league events will be publicized if members contact the TLW office in Madison. And most importantly, each issue features our “Calendar” and “Tavern of the Game” winners. Most of the local leagues have created their own monthly newsletters which are sent to members. Typical topics include information and locations for upcoming meetings, SafeRide and membership updates as well as issues on the local level facing bar and restaurant businesses. If you’re looking for information immediately, try social media. The TLW has plenty of information on its Facebook page and its website ( Members can view past and present newsletters along with county league information. The TLW office also uses a tool called “Voter Voice” to get time-sensitive information to members immediately. The TLW offers ways of educating members throughout the year with events such as: League Leaders Day, Legislative Day, Spring Conference and Fall Convention. All of these events offer educational opportunities to help you grow in your leagues and businesses. I cannot emphasize enough the importance of knowledge about our industry. Members should never have an excuse for not being informed. Again, the information is there so use it to your advantage. It’s just good business!

TLW President Terry Harvath



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November/december 2014


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On Premise (ISSN #1051-4562) is a bi-monthly publication of the Tavern League of Wisconsin, Inc., 2817 Fish Hatchery Road, Fitchburg, WI 53713, phone: 800-445-9221. On Premise is produced by Nei-Turner Media Group, Inc., 93. W. Geneva St., P.O. Box 1080, Williams Bay, WI 53191. Gary Nei, Chairman; William Turner, President; Barbara Krause, Publisher.


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Printing is by RR Donnelley, Long Prairie, MN. For advertising information, contact Louise Andraski, 262-245-1000, Subscriptions included in TLW membership dues; non-member subscriptions: $15 per year. Postmaster: send address corrections to the Tavern League of Wisconsin Office, 2817 Fish Hatchery Rd., Fitchburg, WI 53713-5005. Periodicals postage paid at Madison, WI and other additional offices. ©2014 Tavern League of Wisconsin, Inc. Permission to reprint must be secured in advance of publication and credit given to author and On Premise.

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Looking for a Way to Promote SafeRide to Your Patrons? Enter the TLW’s SafeRide Poster Contest and You Could Win $5,000!!! Get the word out! Design your own poster or tap your friends, family members or coworkers to develop their own designs! Anyone can enter – posters will be judged on originality, messaging and eye appeal. First prize is $5,000! The top 20 finalists receive $200! The Grand Prize Winner Will Be Announced at the TLW Spring Conference at Grand Geneva Resort in Lake Geneva

Time is Running Out! All entries must be mailed or delivered to the TLW office in Madison by December 31, 2014. See for complete contest rules and details

Front Rail Motivation: We can all use it! By Pete Madland, TLW Executive Director

“TOUGH TIMES DON’T LAST, TOUGH PEOPLE DO” Times get tough, we all know that. The smoking ban, for instance, negatively impacted many of our members. You are probably one of them. The economy is coming back, but slowly. People just are not going out as much. How do you react? Some choose to sit on the customer side of the bar and complain (Gee, don’t your customers love that?), while others react to the change by altering the way they do business. Which person are you?


otivation: at some time or another we all need it. Some of us need it more often than others, but make no mistake – the need is there. Motivation can come in many forms. It may strike you in a song or a movie, or from a friend or a member of the family. I know many times when I was in business, motivation came from the balance in my checkbook or the number of cars in the parking lots of the competition. Sometimes we don’t know why, but we get the urge to try something different or use another method to get a different result. Whatever the source, you were motivated. Recently I was at a conference and the session I was attending lasted several hours. While listening to speakers talk about various industry-related topics my eyes kept wandering to the laptop placed on the table a row ahead of me. The person’s laptop had a screensaver that kept rotating four different motivational phrases. I couldn’t take my eyes off of it. Then lightning struck, this would make a great On Premise article. So here I am taking four motivational quotes and trying to tie them to your business and our association. Who knows, maybe one of the quotes may motivate you.



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Maybe your membership is falling. As a leader or a member, how do you react? Do you say “Aw, it’s just the way it is” and seek out others that agree with you? Or, do you admit the problem exists and seek out others to help you find a solution? In tough times you have to be tough (smart) to survive. The herd is thinning out – the tough are still here. Are you going to survive tough times?

“THE LONGER YOU WAIT FOR THE FUTURE, THE SHORTER IT WILL BE” You cannot retrieve lost time, period! If you are going to commit to change, do it now! I’ve heard there are three kinds of people in the world, people who make things happen, people who watch things happen and those who say, “What the hell just happened?” Don’t wait for the solution to your problems to walk through the door, tackle your problems head on, now. It’s like the person who won’t take the time and money to fix his leaky roof because the only time it leaks is when it’s raining. We all have problems, whether personal, business or in our association. Too many of us put off confronting them until it is too late to change the outcome and then we say, “What the hell just happened?” Don’t be that person. The future is now, don’t hesitate to act. Putting things off is easy, taking issues head on is often dif-

ficult, but it is the only way if you are going to succeed.

“I MAY NOT BE THERE YET, BUT I’M CLOSER THAn I WAS YESTERDAY” My wife hates it when I say, “Rome wasn’t built in a day,” but it is true. Too often, change takes time and effort and money. Sometimes getting all three at once is difficult. The better line is, “Get started.” It may not happen overnight, but get headed in the right direction. Don’t abandon your core values. Remember what allowed you to succeed in the first place. Try new ideas but remember to “Dance with the one that brung ya.” To you older members, let the new members have a crack at their ideas. Too often we say, “We have tried that before and it doesn’t work”. Well, they haven’t tried it. Maybe they have a better mousetrap. What is the worst thing that can happen? They fail? So what, it is a worthwhile exercise if they learn from it. Very few of us are there yet. Hopefully most of us are closer that we were yesterday.

“IT’S UP TO YOU, YOU CAN HAVE RESULTS OR EXCUSES, YOU CAN’T HAVE BOTH” This is my favorite. When things go wrong you have two choices. You can point fingers and make excuses blaming others or you can look in the mirror and realize it is up to you, and only you, to get results. Maybe it’s time to evaluate your employees. Take an objective look and see if they need to be replaced, or at least re-trained. How is the physical appearance of your business, inside and out? Has your menu changed lately? Do you attend meetings? Are your meetings worth coming to? Do you have an agenda and do you stick to it? Have you ever used a gavel? Excuses are easy.

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There you have it, four quotes that will inspire you and motivate you for years to come, well maybe not. At the very least I hope there is a quote here that you can identify with and maybe share with an employee or put in your newsletter. Motivation may be hard to find, but it is something we all need now and then. It may come along in a most unexpected manner, a person, a book, a song, who knows – maybe even in a magazine article. TLW··1.800.765.6453

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ABL Dispatch – The Latest Industry News From Washington By ABL Executive Director John Bodnovich

ELECTION SEASON: GLAD IT’S OVER? By now you’re probably glad election season is over. You’ve seen your fill of political advertisements with politicians taking to the airwaves to tout their bona fides and attack their opponents. Once again throughout the election cycle, the TLW did a great job of keeping its members informed about Wisconsin candidates, especially those that truly understand the issues of the tavern business. After a long and contentious campaign, Wisconsin Gov. Scott Walker defeated Democrat Mary Burke by a margin of 52 percent to 47 percent. Nationally, election prognosticators had attempted to answer two pressing questions affecting the U.S. Congress: How many seats would House Republicans gain; and could the GOP take control of the Senate? All 435 seats in the House and a third of the Senate were up for election, and members of Congress had been home campaigning since mid-September. Republicans needed to realize a net gain of six seats to take control of the Senate. They did that by winning a string of contests across the country, retaining every one of the GOP-held seats up for election and picking up the six seats needed to take control of the Senate. As of press time, Republicans were projected to retain control of the House and gain at least 12 seats.

LAME DUCK CONGRESS TO TACKLE (A FEW) PRESSING ISSUES Congress has returned to Washington for a lame duck session, which will last until the Christmas recess. Majority Leader Harry Reid (D-NV) has put forth an ambitious Senate agenda with plans to schedule votes on bills that will not be taken



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up by the Republican-controlled House and plans to move as many of President Obama’s nominees as possible. Despite his lofty goals, must-pass legislation for the end of the year is limited to an omnibus bill for funding the federal government for 2015; Defense Department authorization; a package of tax extenders; and a resolution authorizing military force against the Islamic State in Iraq and Syria. Majority Leader Reid has indicated that he intends to schedule a vote on marketplace fairness legislation that would allow states to enforce online sales taxes. The revised version of the Marketplace Fairness Act would clear the way for enforcement of state and local sales taxes on online transactions involving out-of-state vendors. The new proposal (S. 2609) would tie online sales tax enforcement authority with a 10-year extension of the Internet access tax moratorium, which currently expires on December 11. Sen. Barbara Boxer (D-CA), who chairs the Senate’s Environment and Public Works Committee, has vowed to push for a long-term highway bill during the lame duck session, putting House Republicans on notice of her intentions and asking them to take up a transportation bill before the end of the year. However, with Congress voting in July to extend highway funding through May 2015, it’s more likely that Republicans will wait things out for the 114th Congress in 2015 when they most likely will control both chambers of Congress. ABL has been tracking transportation policy as it relates to ignition interlock mandates and other drunk driving issues. Despite the best efforts of retiring Sen. Tom Harkin (D-IA), it is unlikely that a bill to increase the federal minimum wage will be taken up. On April 30, the Senate failed to pass a Harkin-sponsored bill that would have raised the hourly minimum wage from $7.25 to $10.10 over two years. Since then, Senate Democratic leaders have refused to pursue another vote on the issue.

MUSIC LICENSING RESPONSE: 2015 PLANNING In the last issue of On Premise, I wrote about comments that ABL issued to the Department of Justice concerning music licensing fees and the system under which performance rights organizations (PROs) operate. The response I received from TLW members (and other licensees) was overwhelming in the sense that this is a key topic for tavern owners and has a significant impact on their businesses. We’ll keep working on this issue in Washington because we know it’s important to you. While any further action on the issue is unlikely this year, we know that lawmakers are slowly working toward what is expected to be a bill that would address the structures that govern music royalties.

TLW MEMBER FIGHTING THE GOOD FIGHT Earlier this fall, TLW member Kevin Conley, who owns the Burton Tavern in Potosi, alerted ABL to a particularly egregious mischaracterization of the dangers of DUI on drugs vs. DUI on alcohol on the ESPN show “Around the Horn.” Mr. Conley wrote, “I believe it was Bomani Jones, who was answering a question about the two Pittsburgh Steelers’ running backs arrested for marijuana possession. During the course of his answer, he … very heavily implies that driving under the influence of pot is much better than the influence of alcohol. I firmly believe this to be wrong, and think that … ABL should be openly questioning this.”

Thanks to the heads up from Mr. Conley, ABL pursued this in a letter to ESPN, stating, “Jones heavily implies that it is safer to operate a vehicle while under the influence of marijuana than it is to operate a vehicle while under the influence of alcohol. Not only is this implication unproven, it sends a dangerous message to viewers. Operating a vehicle while illegally impaired by any substance is unacceptable. It is irresponsible for a high-profile ESPN contributor like Jones and, by extension, ESPN, to suggest that a federally illegal drug is safer than legal beverage alcohol products.” It’s the efforts and willingness to speak up and rebut mischaracterizations of your businesses and our industry that sets apart TLW members like Mr. Conley. Thanks go to him for his vigilance and doggedness in standing up for what he believes in. TLW

The American Beverage Licensees is the voice of America’s beer, wine and spirits retailers in Washington, D.C. The ABL represents the Tavern League of Wisconsin and its many members as well as thousands of other on- and off-premise retailers of beverage alcohol across the United States.

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Menu Makeovers Why Updates Are Essential for Increasing Profit By Jennifer Bradley



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November/december 2014


an Martens, senior vice president at Dierks Waukesha Foods, says any establishment serving food to its customers has to make a decision: Do you want to be the restaurant of chance or the restaurant of choice? numbers, explains Murphy. Dairy, corn, wheat, soybeans and more; it’s important to know about all of them and watch the cost of food inventory with a sharp eye. Then, see how it affects menu and profit. The traditional way of pricing (taking the cost of the meal times three) is not always accurate in today’s economic climate. “I think there are a lot of dollars being left on the table,” says Kures. Martens concurs and asks his customers if they are basing their menu prices on this formula, or the actual dollars being made? “Many times operators get caught up in food cost percentages, but dollars are what you put in the till at the end of each day,” contributes Murphy.

“Unique features make customers want to visit you over another establishment,” he notes. Martens feels menus should be re-engineered four times a year, and while that means a review of the entire menu, it doesn’t necessarily mean every item has to be changed. If a menu is updated regularly, tweaks are simple and fast. “What you see — whether it’s fast food, casual dining or white tablecloth dining — selections and features are constantly changing and limited time offers keep things fresh,” he adds. It’s a known fact consumers spend most of their discretionary income on the weekends, so restaurateurs bring in the most dollars in just three days: Friday night, Saturday and Sunday. Tony Murphy, director of sales at Reinhart Foodservice - LaCrosse Division, explains that re-engineering a menu allows a business to increase sales and promote items which are the most profitable. From calculating cost, positioning price and serving up signature items, it takes a lot of work and an investment of time and money to completely revamp a

menu. The real cost comes when the bottom line isn’t where a restaurant owner wants it to be and a scramble is on to find the missing link.

KNOW PRICE AND MARKETS TLW members want to make sure their menus are profitable, but also are staying profitable, says Doug Kures, director of business resources and marketing at Sysco Food Services of Baraboo. “If you’re not paying attention, you could be selling items below cost for months and actually be hurting yourself,” he says. “Your menu is what pays the bills and should be adjusted regularly.” Commodity markets are not just for farmers, but any business serving food must have a good grasp on these

He and the others are of similar thought, emphasizing the most critical thing a restaurateur can do is understand the actual cost of each dish. This includes the paper soufflé cup used to serve coleslaw with a Friday night fish fry. “You’d be amazed at how many operators have no idea what their food costs are,” Murphy says. Martens stresses that often this process is shorted by missing those seemingly minor but essential items, or pricing is simply based on being competitive with the place down the street. In that scenario, no one wins. He says eventually all the establishments will lose money by dropping prices on a similar dish, such as their Friday night perch dinners. “Again one restaurant prices incorrect-

“If you’re not paying attention, you could be selling items below cost for months and actually be hurting yourself. Your menu is what pays the bills and should be adjusted regularly.” Doug Kures,

Director of business resources and marketing, sysco food services of baraboo

November/December 2014


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ly and every other operator follows suit to stay competitive, and they all lose,” Martens adds. To avoid a market-based failure, Kures advises owners to keep a menu fresh, full of energy and maintaining that level of service. “Your menu is your selling piece,” he adds. “There are so many aspects that many people don’t realize. It’s not just about putting an item on the menu, it’s what it’s going to look like, how it’s going to be plated, and then knowing the cost to produce that item.”

HIGHLIGHT FEATURES AND SIGNATURE ITEMS The word “special” is outdated and irrelevant today, the menu experts agree. Murphy says a “special” gives the impression that it’s the same item, just discounted a dollar, for example. Kures says the word infers the kitchen is being cleaned out and old inventory used up that day. While this all may be true, it isn’t necessarily something that draws many customers in for lunch.

“If you have a ‘dog’ on the menu and a couple people really like it, you can still offer it behind the scenes but why take up one of the most important pieces of your business, your menu?” Tony Murphy,

Director of sales, Reinhart foodservice - la crosse division

Restaurateurs are taught to realistically look at the capabilities of their kitchens and staff, and then capitalize on them with signature dishes and featured items. Martens cautions owners, however, to also think about the reasons they are choosing to offer specific items. “You don’t get a vote, your customers get to vote,” he explains. He wants his restaurant to be “known” for something, so when a person asks the local gas station attendant where to eat, theirs is the place of choice. Whether through a hostess handout or by inserting a menu slugger, a tavern owner can also charge more for these creative and unique dishes. Murphy

agrees and says it’s very important owners do not discount these feature items, as they can be more profitable than any others on the menu. Martens also concurs, and makes the point that the average customer doesn’t know what to pay for lobster macaroni and cheese, but they do have an idea of what regular mac and cheese costs. “There’s a perceived value; that’s the beauty of signature items,” he says. Menus that haven’t changed for three to five years become boring to customers and Kures remarks that people should be excited to visit and see what’s new and then won’t mind paying the difference.

TALKING TRENDS From grass-fed to gluten-free and angus burgers to healthy options, menu experts agree that the trends will come and go, but those serving food must be aware of them and take the newest ones in stride. The balance comes in knowing what people want and bringing new ideas but still staying profitable, explains Dan Martens, senior vice president at Dierks Waukesha Foods. “Maybe metropolitan menus won’t work in a rural area, but people still want flair and fusion of flavors,” he says. Doug Kures, director of business resources and marketing at Sysco Food Services of Baraboo, says research shows a person looks at a menu for about 103 seconds. That’s it. “If there are too many items on the menu, it takes away from the restaurant’s ability to actually market those that are most profitable,” he explains. Small plates, shared appetizers and entrees, and specialty buns, cheese and condiments are ways restaurants are accomplishing this. Tony Murphy, director of sales at Reinhart Foodservice - LaCrosse Division, explains that keeping up with trends is important and a limited-time offer is a way national chains cater to more customers.



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November/december 2014

“This is where the independent operators can capitalize on the marketing by the national chains - it’s already out there,” he says. “Play to a trend and see which ones will last and which will fade.”

“Operators offering new and fresh items tend to see higher traffic and an increase in the check average,” says Murphy.

KICK EMOTION TO THE CURB A relative’s “famous” chili recipe may be taking up major real estate on menus when in reality it’s not bringing in enough rent. “If you have a ‘dog’ on the menu and a couple people really like it, you can still offer it behind the scenes but why take up one of the most important pieces of your business, your menu?,” asks Murphy. Murphy says that “Uncle Bob’s” famous dish should disappear from the menu if it’s not selling, no matter how much you love Uncle Bob. “You have to come to these decisions with an open mind and take the emotion out of it, and look at the menu with business eyes,” he says. “You’re here to make money, not promote Bob.” The other emotion restaurant owners face is fear, especially when it comes to a menu change and price increase. Martens provides this example: McDonald’s raises prices, but comes out with a limited time offer, a new Monopoly game or something else at the same time. “Or there’s a cult following for the Cheddar Melt and McRib sandwich,” he explains. “It’s all about bringing the customer back and our independent operator must begin to think more like the national accounts.”

the envelope on what customers traditionally like to pay. “A limited time offer provides a vehicle to start educating customers that you have new products, new flavors and it’s going to cost more,” he says. “You need to start training your customer.”


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Regular menu changes also don’t leave the customer in such shock when prices do go up. Murphy says a 25-cent increase with bi-annual menu updates is less drastic than a big jump every five years. “If you make small incremental changes, customers are going to be more adept at accepting them,” he says. “We [Reinhart] have a great online tool called MenuHub that allows our sales consultants and operators to make updates to menus easy and fast.” When all is said and done, menu reengineering cannot be underestimated, and will make or break a business. Martens says many owners have a “wow” moment when they actually realize what their food is costing and see realistic opportunities to increase profitability. “You can make a lot more money coming through your front door than the back door, because you’re more in control of what you’re charging,” concludes Kures. “Stop wasting time worrying about 25 cents on a case of French fries and focus that energy on your menu ̶ what you can charge, and you’ll have a lot more time to spend with your family.” TLW

He says the panic over raising prices and losing customers isn’t unfounded, but rolling out a limited time offer in a sixor eight-week campaign accomplishes two things. First, Martens explains, it raises the average check size and second, lowers food costs. It also pushes

“A limited time offer provides a vehicle to start educating customers that you have new products, new flavors and it’s going to cost more. You need to start training your customer.”

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(Since 1986) November/December 2014


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Corporate Spotlight TSYS Merchant Solutions


SYS Merchant Solutions offers the Tavern League of Wisconsin more than 30 years of payment acceptance experience, says Heather Hain, senior director of sales growth enablement and client relations. “One of the things we pride ourselves on is centering the business on people,” she adds. “We say we focus on ‘people-centered payments’ meaning we really keep our customers — their needs and wants, and ways to grow their business — in the forefront of our minds.” She adds TSYS always follows the golden rule and treats others as they would want to be treated. The company, based in Omaha, Neb., has enjoyed a seven-year relationship with the TLW. “We have grown with so many of the members as their taverns and restaurants have grown, and so we have worked with them on some very specific products,” Hain notes.

One of those products is called TSYS Merchant Insight Essentials, according to Jason Wagner, manager of association and referral group relationships. Wagner says this online dashboard allows clients to manage information such as daily and monthly sales, transaction counts, and it incorporates social media components. It allows businesses to compare themselves to competitors within their market by monitoring revenue, social media activity and online ratings, Wagner explains. “Insight Essentials has been a highly successful product and provides many learning tools and opportunities for our merchants, especially those that are utilizing the products at full functional-



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November/december 2014

ity to improve their numbers,” he says. With small businesses, this tool is especially useful for social media strategy, when resources for that type of outreach may be minimal, but necessary for today’s businesses. He says Insight Essentials allows merchants to manage their business tactics in an easy, simplified way without having to invest a lot of time and energy on a daily basis. Another product rolled out in the last year which has been popular among TLW members is called TSYS Restaurant Solutions. Wagner explains it is an electronic point-of-sales system that allows a person to conduct business from any terminal, primarily tablet devices. “It allows someone who doesn’t have the financial backing for a larger system to have a product to record sales, and to streamline their business and track information without a significant investment,” he notes. He explains Restaurant Solutions offers many of the functionalities of fully integrated systems such as: updating menus in real-time, allowing owners to implement a discount, even make a price adjustment in multiple revenue centers (dining, bar, etc.) Wagner says this product acts as an advanced point-ofsale system without a total overhaul of how an establishment does business. “If you make that bigger investment, you’re going to convert everything into that system, and Restaurant Solutions allows the point of sales system to go with what is there already,” he adds. When it comes to new initiatives, TSYS is one of four companies chosen to launch Apple Pay, the mobile wallet application from Apple for use with the new iPhone 6. Wagner says this capability (which went live in October) is something that’s been a buzz in the industry the last few

months and now is an exciting reality. Patrons with the iPhone can make payments directly from their devices. “Our industry is not an easy one to understand,” says Wagner. He says TSYS as a whole believes a strong relationship with the TLW allows the company to help members keep up-to-date with new taxes, rules and regulations. It also allows TSYS to build a payment acceptance program that is cost-effective and beneficial for TLW members. “The relationship with the Tavern League of Wisconsin allows us to look at the organization as a whole and help support them all,” says Wagner. “We look at it as one complete relationship, one group of people, while trying to provide them with the best individual industry service and products.” TSYS has three merchant advocates located throughout Wisconsin, but also boasts support staff in its Omaha office. The company participates in the TLW’s spring conference and fall convention, offering demonstrations of new products and services. “Overall, I think we’ve just enjoyed the partnership and the growth that members have seen over the years,” concludes Hain. She says the TSYS mission is very similar to the TLW’s: to provide information to members that they couldn’t get on their own. TLW TSYS Merchant Solutions 1601 Dodge St. Omaha, NE 68102 800-228-2443


Upcoming Conventions & Trade Shows

Platinum Club Members

Dates & Locations

Outagamie County Tavern League Oshkosh City Tavern League Portage County Tavern League waushara county Tavern League TLW 3rd District TLW 5th District TLW 7th District

Gold Club Members Dodge County Tavern League Door County Tavern League Manitowoc County Tavern League Oconto County Tavern League

Silver Club Member Repp’s Bar

Annual Membership Levels Platinum - $1,000 Annual Membership Level Gold - $500 Annual Membership Level Silver - $250 Annual Membership Level For more information on becoming a Special Club Member, call the TLW office at 800-445-9221

Spring 2015 Conference & Trade Show March 30-April 2, 2015 • Grand Geneva Resort 7036 Grand Geneva Way, Lake Geneva (262) 249-4704 Fall 2015 Convention & Trade Show October 5-8, 2015 • Radisson Paper Valley Hotel 333 W. College Ave., Appleton (920) 733-8000 Spring 2016 Conference & Trade Show April 4-7, 2016 • Plaza Hotel & Suites & Conference Center 1202 W. Clairemont Ave., Eau Claire (715) 834-7308 Fall 2016 Convention & Trade Show October 10-13, 2016 • Kalahari Resort 1305 Kalahari Dr., Wisconsin Dells (608) 254-5466 For more information please call the Tavern League of Wisconsin at 800-445-9221 November/December 2014


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TLW 79th Annual

Fall Convention Summary Ride the Wave with the TLW


he Kalahari Resort, one of the most popular tourist destinations in Wisconsin, along with the Sauk County and Wisconsin Dells/Lake Delton Tavern Leagues joined together to roll out the red carpet to Tavern League members for the 79th Annual Fall Convention and Tradeshow. The four-day event held October 20-23 in the Wisconsin Dells featured a theme perfectly suited to “The Waterpark Capital of the World” — “Ride the Wave with the TLW.”

Monday’s Events A full agenda faced the TLW board of directors when they convened on Monday morning. The board met throughout the day and discussed a variety of topics of local, state and national significance. Wrapping up the day’s events was a welcome party hosted by the Sauk County Tavern League held at the Clarion Hotel from 8 p.m. to midnight. Partygoers enjoyed a buffet and cocktails while reconnecting with friends and meeting new TLW members. The evening’s musical entertainment was provided by Swing Crew.



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2014 Fall Convention Summary Tuesday’s Events The General Session attended by several hundred members opened with Jim Pickett, Southern Zone Vice President introducing host league representatives: Keith Koehler from the Wisconsin Dells/Lake Delton Tavern League and Neil Caflisch from the Sauk County Tavern League. Following the presentation of colors, TLW executive officers, including Executive Director Pete Madland; Senior Vice President Chris Marsicano; President Terry Harvath; Secretary Sue Bonte Lee; and Treasurer Tom Dahlen shared reports from the previous day’s board meeting. It was announced that 630 had registered for the conference and 61 were first-time attendees. The effort to grow membership still remains a primary focus for all leagues, according to the TLW executive committee. Next on the agenda was keynote speaker, Rick Berman, president of Berman and Company, a research, communications, advertising, and government affairs firm based in Washington, D.C. Berman is an advocate of the alcohol industry and a longtime friend of the Tavern League of Wisconsin. In his remarks, he praised TLW Executive Director Pete Madland for his work throughout the nation on behalf of TLW membership. “The TLW is more impactful than any other organization in this industry,” Berman noted. Berman spoke about some of the issues facing the industry such as the neo-prohibition movement and how it is shaping public opinion. “We’re close to a tipping point and unfortunately you can’t know you’re there, until it’s too late,” said Berman. “Vigilance is needed to ensure public opinion does not sway state, federal and local legislators,” he added.

Next on Tuesday morning’s agenda was the presentation of the member of the year by President Harvath. This year’s winner is Sue Robinson, owner of the Bourbon Street Bar and Grill in Green Bay. Tuesday afternoon members attended educational sessions or visited the tradeshow, where vendors shared samples and information about new products. The silent auction was open all afternoon and offered members a chance to bid on many items donated by leagues, districts and vendors. Tuesday evening’s cocktail party and costume party featured the music of The Retro Specz and featured the live auction presided over by Colonel Pete Madland. The auction raised $19,550 for the Direct Givers Fund.

Berman emphasized how efforts should be put in place to target repeat offenders and the use of DWI courts as proposed in Wisconsin, not lowering the BAC to .05. The use of ignition interlocks and alcohol detectors, however, are very much on the radar of the automobile industry and 24 states have first offense mandates.

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2014 Fall Convention Summary Wednesday’s Events The convention opened on Wednesday with Robert “Bubba” Sprenger, the TLW’s ABL representative. Sprenger gave a quick re-cap of news from Washington. He indicated ABL is watching the .05 BAC issue closely and he also stated that the group is working on music licensing reform, which includes changing arbitration methods and fine structures. Sprenger thanked the 22 members that attended ABL’s Government Day in Washington, D.C. in June, and stated the TLW will decide in the next few months whether they’ll have representation at next year’s event or if it will become a biennial trip. Following Sprenger, Scott Stenger, TLW Lobbyist presented an overview of the 2013-2014 Legislative session, emphasizing the bills Gov. Scott Walker signed that directly affect TLW members. Stenger spoke passionately about the November 4 election, specifically addressing the governor’s race and the need to re-elect Gov. Walker. “The stakes couldn’t be any higher than this year,” said Stenger. And with that, Stenger introduced the governor to an overwhelming round of applause and a standing ovation. Gov. Walker took the podium with a Green Bay Packers jersey in hand. He quizzed the audience about who wore number 84 throughout the franchise’s 95-year history. He acknowledged many answers including Sterling Sharpe, Bill Schroeder and current Packer Jared Abbrederis. One player that eluded all was Javon Walker, as the governor revealed his coveted jersey with WALKER emblazoned on the back. The Gov. used the football analogy throughout his 35 minute speech. He said the state was like a team with a 0-16 record in 2010 with businesses closing, thousands of lost jobs, and a ranking of 41st in the nation in new job growth. “I want to take this team to the Super Bowl,” Walker stated. “We’re not there yet, but we’re winning again.” Following the governor’s speech, a fundraiser was hosted by former Gov. Tommy Thompson in an adjacent meeting room, and TLW members were given the opportunity to pose for photos with both governors. On Wednesday afternoon, TLW members attended the tradeshow and Executive Director Pete Madland visited vendors’ booths and awarded exhibitor prizes to TLW members. The silent auction closed with a final tally of $3,743 raised for TIPAC. District caucuses were held late Wednesday afternoon, followed by the President’s Reception sponsored by Precision Pours.



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2014 Fall Convention Summary Thursday’s Events The last day of the convention opened with Brad Schinke, 6th district director presenting the CORE (Children of Restaurant Employees) Report, a TLW-endorsed charitable organization that focuses on making a difference in the lives of young, critically ill children. Schinke, on behalf of the TLW, presented a check for $10,000 to Lauren LaViola and Larry McGinn of CORE. Next the Nomination Committee report was given by Cathy Vales. The morning wrapped up with a DVD presentation of the four-day event, and after closing remarks by President Harvath, the conference was adjourned. The Sauk County Reception was held at noon at The Square Tavern in Baraboo. A big thank you is extended to the Sauk County and Wisconsin Dells/ Lake Delton Tavern Leagues, The Kalahari Resort & Convention Center and the city of Wisconsin Dells for their hospitality during the TLW’s four-day convention. TLW

Nomination Committee Report: The following members have been nominated for the office and term noted. They will stand for election at the Spring Conference in Lake Geneva unless running unopposed. Southern Zone VP: 1 year Jim Pickett Eastern Zone VP: 2 year Gene Loose Central Zone VP: 1 year Lori Frommgen Northern Zone VP: 1 year Erin Farrar, Nancy Lorbetske Northern Zone VP 2 year Rob Summerfield First District Director: 2 year Rich Karrasch First District Director: 1 year Lou Larson Second District Director: 2 year Joyce Bartelt, Bob Carpenter Second District Director: 1 year Kathy Proffitt Third District Director: 2 year Jerry Day Third District Director: 1 year Todd Giraud Fourth District Director: 2 year Jim Hedricks, Pat Purtell, Tom Wenzel Fifth District Director: 2 year Cathy Vales Fifth District Director: 1 year Tom Dorsey, Harlon Wright Sixth District Director: 2 year Mark Rehwinkle, Sue Robinson Sixth District Director: 1 year Brad Schinke Seventh District Director: 2 year Jen Gunning Seventh District Director: 1 year Kris Zappa Eighth District Director: 2 year Jim Seliger Eighth District Director: 1 year Russ Fisher Ninth District Director: 2 year Deb Siebel

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TLW members and law enforcement share thoughts and insight on Wisconsin’s concealed carry law By Amanda N. Wegner



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bout three years ago, on November 1, 2011, Wisconsin became the 49th state in the nation to allow its residents to carry concealed weapons with a permit when Act 35 went into law. While Tavern League members, law enforcement officers and state justice department officials have overwhelmingly noted that concealed carry hasn’t been an issue for the tavern industry, vigilance and knowledge remain key. “Surprisingly, the statute has worked out very well and has gone smoothly,” says Dave Perlman, assistant attorney general with the Wisconsin Department of Justice. “But that said, tavern members must always keep a vigil on this.”

WHAT THE LAW SAYS Under the concealed carry weapon (CCW) law, people are allowed to carry a concealed weapon just about anywhere once they have obtained a concealed carry permit. This includes taverns, with the caveat that a permit holder, who brings his weapon into a drinking establishment, cannot consume alcohol or be served alcohol on the premises. “That is really the big limitation,” says Perlman. “If you have a concealed weapon, there’s no drinking in a bar. None. That’s illegal.” However, it should be noted that a CCW permit holder can go into a tavern armed after the consumption of alcohol (there is no requirement of absolute sobriety for permit holders, though they cannot be intoxicated), and they can be in a bar, armed, having consumed alcohol elsewhere. But again, they cannot drink or be served alcohol in the bar. Tavern owners do have some advantages over other businesses with CCW, adds Perlman. “No one without a permit can have a weapon in a bar and the bar does not have to put up a sign for this limitation,” he says. “Conversely, a restaurant cannot prohibit a non-permit holder from open carrying in their restaurant unless they put up a sign. So the tavern has a bit more flexibility as to restrictions they wish to impose. In terms of businesses, the tavern gets a little more play with concealed carry.” Taverns, like other businesses, can choose to limit concealed weapons on their property by posting a sign. But that, says Perlman, presents an “interesting predicament” for business owners as the law provides automatic protection for those who choose to not post signs, but no correlating protections or explanations for

business owners who do choose to prohibit weapons by posting signs. “It’s a weird thing in the law,” explains Perlman. “If I am a tavern owner and put up a sign that says ‘No weapons,’ I can do that. If I do that and something goes south, I have no automatic immunity. But, if I allow weapons and something happens, there is automatic immunity.” He adds: “There seems to be a subtle incentive to allow weapons, but I would not change my mind based on that alone. There are still some areas of the law that are gray and murky.”

“It’s a weird thing in the law. If I am a tavern owner and put up a sign that says ‘No weapons,’ I can do that. If I do that and something goes south, I have no automatic immunity. But, if I allow weapons and something happens, there is automatic immunity.” Dave perlman,

assistant attorney general, wisconsin department of justice

(As a side note, if you do post a sign prohibiting firearms, and a patron is in violation and law enforcement is called, the forfeiture is a mere $25 and is only enforceable if your municipality has enacted an ordinance allowing this as a state forfeiture offense.) As for ensuring that patrons are following the letter of the law, bar owners and bartenders have the right to ask if patrons are carNovember/December 2014


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rying a concealed weapon and can ask to see the patron’s permit. But Perlman and law enforcement officials stop short of recommending a best course of action for members as it relates to knowing who in your bar is carrying, whether they’re ordering soda or straight-up scotch. “You have to work that through in your own establishment,” says Perlman. “It’s a juggling act between being vigilant and being good to patrons.”

KNOWLEDGE IS POWER Like many other laws on the books, Wisconsin’s concealed carry law has some shades of gray and puts the onus on individual bar owners to determine what works best for their establishment under the law. “The key is knowledge: What does the law say about concealed carry in a bar or tavern? If a bar owner, manager or bartender does not know the law, how do they know what is acceptable or not and how can they address any issues that may arise?” say Captain Robert Lawrence, Professional Standards/Community Services Bureau, La Crosse Police Department. Concealed carry, he adds, has not been a major issue for the La Crosse police. With the realization that knowledge is power, the Jefferson County Tavern League decided to educate themselves on CCW when it was initially enacted, pulling together members and the county sheriff’s department for the discussion, says Steve Hepp, owner of Watertown’s Silver Eagle Saloon, a director with the Jefferson County Tavern League, and a CCW permit holder himself.

come in,” says Heinzel. “My bartenders also know to watch that new person quite closely.” Heinzel himself has had an experience with enforcing the nodrinking-in-a-bar caveat of the CCW law, but it went well: A patron was carrying and ordered a beer; Heinzel informed him that he couldn’t be served with the weapon on him, but if the patron put the weapon in his car and came back, then Heinzel could serve him. “He wasn’t aware that was the law,” Heinzel says. While knowledge is power and both Heinzel and Hepp agree that more clarity on some aspects of the law would be nice, it’s not going to change any time soon. “Across the country, for the most part, there has not been any move to repeal and no success in trying to eliminate concealed carry, because there haven’t been any problems,” says Sheriff Trawicki. “I think it’s reasonable to assume there may be some issues, but those are so few and so far between, that it doesn’t make sense to change what’s already in place and working.”TLW

Statement of Ownership and circulation

“Aside from the basics of the law and sharing that with members, we don’t tell members what to do,” says Hepp. “But our top messages are, No. 1, don’t serve to someone who you know is carrying, and No. 2, do what’s best for your business. Only you know what that is.” At the Silver Eagle, Hepp has signs posted noting that patrons can’t be served if they are carrying. He’s told his bartenders that if they know a patron is carrying a concealed weapon or overhears him or her talking about carrying, they do not serve them. In addition, he has a “when in doubt, throw them out” policy. Waukesha County Sheriff Daniel Trawicki adds that in many counties throughout Wisconsin, county Tavern League chapters have great relationships with local law enforcement, and many are happy to talk with chapters about issues such as concealed carry. As for ensuring the safety of your patrons, Lawrence offers three key points to bear in mind: Know the law, be aware of the situation and look for warning signs. “It has been my experience that a good bar owner or bartender has a pretty good feel for their patrons and for what behaviors have the potential for problems,” says Lawrence. “Know that a problem can become a nightmare if the person is armed … and look to de-escalate problems before they get out of hand. This stops it before the problem even starts.” With a consistent clientele, this is the approach Randy Heinzel of Portage’s Cottonwood Bar & Grill relies on in part. “Most of our people are regulars, and they’re watchdogs when new people



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League Profile Sawyer County Tavern League



Sawyer County Tavern League members gather before a league meeting. From left: President Mark LaVick, Membership Chairperson Pam Musha, members Drew Lugner, Cora Strouf, Cynthia Ferraro, Secretary/Treasurer Michele Horman, Vice President Terry Strouf, members Jane Pfleger, Mike Wells and Matt Pfleger.


ncompassing 1,350 square miles, Sawyer County covers a lot of ground, and all that ground offers the potential for a large, diverse tavern league membership. And if Mark LaVick can help it, that just might happen. “We’re very diverse with mom-and-pops, supper clubs, year-round resorts and everything in between,” says LaVick, president of the Sawyer County Tavern League and owner of The Cabin At Connors Lake in Winter. “We’d been stagnant for quite a long time, and the interest was centered in where officers and meetings were instead of throughout the whole county. In the last couple of years, we’ve been rebuilding and have grown our membership up to about 40 members.” Much of that growth has come under LaVick’s leadership and with the assistance of new, dedicated members who want to see the county league excel. “A lot of things are changing,” he says. “We have new people coming in, we’re getting more and more active, more and more visible, we’re running ads, and helping support other charities in the area.” As a result, the Sawyer County Tavern League has made growth a priority. For instance, with support from the state league, the Sawyer County league held its inaugural membership drive in Hayward last year, bringing in district directors to lend their influence and notoriety. “We got 30 to 40 to come, a lot for the

first time,” says LaVick. “They were impressed by the number of members [Tavern League has] statewide, all the things we do for our charities, all the money raised, SafeRide, the legislative issues and candidates Tavern League supports, what Tavern League does overall for businesses such as ours.” As an added bonus, existing members get $25 membership credits for getting new members to join, which can be applied to the county’s $125 annual membership fee. To further encourage membership and participation, county league officers move monthly meetings around the county and have chosen to have meetings at 10 a.m. instead of in the evening or in the afternoon. “We figured we’re all busy and our contention was that on Monday or Tuesday when most of us are closed, it’s the only day we have off. Rather than burn that day, we moved it to the morning later in the week. We keep it quick, but take the time to ask and answer questions. It’s something different than any other league has done. It’s gotten mixed reviews and some don’t want to get up early, but it also doesn’t interfere with the work week.” Something else that’s new in Sawyer County is SafeRide, which was launched in May 2013. So far, it’s been very well received. “Simply because of our geographic layout, people often have to drive a couple miles back to a place of lodging, so we thought it was important

that we initiate a SafeRide program,” says LaVick, who’s been a Tavern League member since 2000. The radius of the league’s SafeRide program is larger than most: 15 to 20 miles from a tavern. Drivers receive a voucher on which they record their mileage and are then reimbursed accordingly. Members recruit their own volunteer drivers. “Every member has a group of volunteers to step up and help, and some employees do too,” says LaVick. “We had a good summer, and people have had an opportunity to see exactly what it is and how they benefit from it.” While promotion of the SafeRide program has largely been through word of mouth, the league does place ads in county and local dining guides and tourism publications. “Our hope is that readers will patronize a member establishment where SafeRide is available to them.” While the Sawyer County Tavern League is helping make its larger geographic community a better place through things like SafeRide and charitable giving, the league’s new energy is helping the county’s tavern community as well. “With Tavern League, it’s good to know we’re not out there by ourselves,” says LaVick. “It’s one of those industries where you don’t understand it unless you’re in it. Tavern League provides a sounding board, a place for common interest and a community like no other.” TLW November/December 2014


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Business Spotlight Ojibwa Club

Terry and Cora Strouf have owned the Ojibwa Club on Hwy. 70 near Winter for 41 years. The Stroufs will be taking a short break, the first ever, when they close for the winter season.


fter 41 years, Terry and Cora Strouf are taking a break. But don’t worry. They’ll be back. The Stroufs own the Ojibwa Club, which they bought from Cora’s parents in 1974. While they usually cut back on their hours of operation in the winter, this year they’re closing down and taking some time for themselves. “Don’t worry,” says Terry. “We’ll be open next spring. We’re just getting old and have to retire a little bit. But we’re staying right here.” Adds Cora: “We have a lot of things that are unfinished, and before we know it, next season will be here. We’re not at a loss for things to do.” Of course, if a buyer comes along in the meantime, the Stroufs may have even more time on their hands: The business is currently for sale. But recognizing it’s not the best market for selling a business, taking the winter off is one way the Stroufs are giving themselves a reprieve. “This is the first time we’ve closed for a season,” says Cora. “We have a good business and we enjoy it, but now we’re getting up in age, and it’s getting to be a little much for us. The winter will give us a little break.” But during the peak season, the Ojibwa Club is in full swing. Open Wednesday through Sunday, 4 p.m. to closing time, the Stroufs offer a full menu and bar, with Terry behind



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the bar and Cora manning the kitchen. The menu includes staples like steaks, seafood and, of course, Friday night fish fry. The club’s specialty, notes Cora, is duck. “We have people who come just for our duck,” she says, though quickly adding, “and we’re noted for our steaks.” The Stroufs employ four others, and their son-in-law, Rod, helps behind the bar when needed. The bar’s 25 stools are regularly filled with patrons who perch themselves there to enjoy Terry’s Old-Fashioneds. “We have good food and good drinks,” says Cora. “Terry’s noted for his drinks.” With an 84-seat dining room, the Ojibwa Club has also played host to special events, such as awards banquets for the schools. In addition, the Stroufs have helped with Tavern League events and fundraisers, including the annual ticket drawing for about 20 years. “We’re always here and we’re available to help if anyone needs help,” says Cora. “In a small community, you get asked quite a bit, and we’re happy to help when we can.”

And with more than four decades of experience, the Stroufs know a thing or two about change. “It’s been a very interesting journey for us the last 41 years,” says Cora. “We’ve met people and had a good time, but things have changed. For instance, I have noticed that people eat differently now, and they drink differently now because of drunk-driving laws. But, then again, this is the Northwoods. So other than looking outside and seeing a bear sitting in your yard, nothing too exciting happens too fast around here.” TLW Ojibwa Club W8580 State Road 70, Ojibwa 715-266-2805

The Ojibwa Club has been a member of the Tavern League since Cora’s parents owned the business, and Terry served as the county league vice president for about 30 years. “It’s an important organization for any tavern to belong to,” says Cora. “They offer businesses like ours a lot of value and support and help us stay informed of changes and what’s happening.”


Andy and Darlene Mela, owners of Beechmoor Resort are regular contributors to the Stone Lake Volunteer Fire Department.


hile the Sawyer County Tavern League is actively seeking new and additional opportunities to step up its leaguewide charitable efforts, individual members have long been strong supporters of local organizations and causes. “Our members are excellent at serving the greater Sawyer County community,” says Sawyer County Tavern League President Mark LaVick. “They are really doing great things for the people here on a tavern-by-tavern basis.” Here, we take a peek at two shining examples of Sawyer County’s giving spirit.

BEECHMOOR RESORT, STONE LAKE “Even small businesses can have a big impact,” says Darlene Mela, who has owned the Beechmoor with her husband, Andy, for 20 years. The Beechmoor is a strong, regular contributor to the Stone Lake volunteer fire department. From Memorial Day through Cranberry Fest in October, the Melas donate 50 cents from the sale of every appetizer on Thursday nights to the fire department. At the end of June, one of those Thursday nights becomes a meet and greet with local firefighters. In addition to having trucks on site, face painting, balloons and other specials, $1 from every appetizer sold goes directly to the department. “It’s such a fun night for the whole family,” says Mela. The couple also provides the department with items for fundraisers and helps sell raffle tickets for their annual fundraiser. “Being

Seeley’s Sawmill Saloon & Mooselips Java Joint acts as a community center which many local non-profits use for meetings and events.

a volunteer department in this day and age is kind of hard,” says Mela. “But they are a very strong fire department and we are very proud to do what we can to help out.” Like many members, the Melas’ charitable giving isn’t limited to one organization; the Salvation Army, the Boy Scouts, Hayward School District and many others have been the recipients of their generosity. In addition, they are charter members of the Relic Riders, a vintage snowmobile club. They helped start the club five years ago, and now host their meetings, sell tickets for their raffles and more. While the Melas receive requests to give “on almost a weekly basis,” they know —and see — how important it is. “We’re a pretty small community, and it’s getting harder and harder for these organizations to make it,” says Mela. “I feel that in a little community like ours, all are very important to keeping the community going, to keep it strong.”

SAWMILL SALOON & MOOSELIPS JAVA JOINT, SEELEY The Sawmill Saloon & Mooselips Java Joint, located halfway between the communities of Cable and Hayward in Seeley is a popular local eatery and a community center. It is famous locally for the incredible support it offers to area organizations and events; the northwest corner of the complex is a large open room known as the Freight Station Theater, which is used as a theater, meeting room and reception/ banquet hall.

Many area groups use the business as their regular meeting place. The Seeley Lions meet here every other Wednesday night and use the complex for their popular, annual Pre-Fat Mountain Bike Race. The Seeley Lions are also involved in the Namekagon Art and Music Festival held annually on the grounds the Saturday after the Fourth of July. Other groups using the facility for meeting and event space are the Namekagon River Partnership, ATV clubs, book clubs, ski clubs, biking groups and Cable Hayward Area Arts Council. The Sawyer County Tavern League will hold its fundraiser here on April 26, 2015. “It is essential to the Sawmill Saloon that we serve and support the community that we are in. While Mr. Penman himself has passed, that spirit of community support and volunteerism continues with the community engagement of his partner and wife, Cindy Ferraro,” says operations manager Drew Lugner. “As Tavern League members, giving back to the community not only helps the people we serve, but benefits the industry as a whole,” says Lugner. “I don’t think people realize how many requests come through our door, but we have a good time helping and doing what we can.” TLW

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Engels Commercial Appliance Inc.


• Small Business Financial Planning • Specializing in Retirement Plans Affiliated Investment • IRA’s Group • Mutual Funds Jim ROPEL Ropel, president of Affiliated Investment • AnnuitiesGroup in Mayville, says JIM he’s been associated with the TLW since 1987 and this next convention • Stocks & Bonds

Peter Engels Sr. began his business in 1986 as a one-man operation in Green Bay. Today, Engels Commercial Appliance employs 15 fulltime staff members, who offer commercial appliance sales and service within a 150-mile radius from the company’s two locations, one on Bart Starr Drive and the other on Packerland Drive.

Securities offered through Coordinated Capital Securities, Inc. • 6033 Monona Drive, Madison, WI 53716 • 608-221-4545 Member NASD/SIPC

Ropel explains he wears three hats within the league. First, he’s the investor of choice for the state league’s money. Second, he works with the local leagues for the same reason and third, he works with the business owners themselves.

Affiliated Investment Group Jim Ropel 234 N Clark St, Mayville, WI 53050-1047 • (920) 387-5952



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November/december 2014


Rory Campbell, a sales manager for the company says Engels Commercial Appliance can outfit any restaurant or bar. It offers everything from refrigeration and cooking equipment to silverware to glassware. Even first aid kits, Campbell adds. The company’s qualified technicians install, repair and maintain all equipment, whether new One comment he hears often at league meetings is that due to the or used. Two showrooms provide customers the ability to stay within classification as a non-profit organization, the league isn’t able to their budgets, determining whether new or used pieces will work best invest. “That’s not true,” Ropel clarifies. in their operations. ATM Solutions Service“Actually, Solutions the Green Bay Supply Solutions Technology Solutions Packers are classified as a non-profit organization, but yet they have millions invested. So yes, you can.” To do so, he says leagues must have “Stop in and give us a look,” Campbell invites. their own Tax ID number. He says when he started, many of the customers made comments about When it comes to investments, Ropel explains people sometimes have a how great the service was, but questioned why Engels didn’t actually skewed view of what it truly means, and may think of the millionaires sell the products. In the six years he’s been with the company, Campbell who won the lottery and lost everything. “That’s not investing; that’s has seen that change and today Engels Commercial Appliance is speculation,” he says. “There are a lot of good investments available growing in both equipment sales and service. • Mobile ATM • ATMs • Scanners • ATM Supplies • Smart Safes that will give you solid returns without the risk.” • ATM Sales • Money Counters • Printers • Currency Supplies • Currency Counters Its premise is simple, he explains. “Anyone can offer you a price, but • ATM Rental • Customer Service Center • Scanner Supplies • Coin Counters/Sorters Ropel explains that systematically investing a certain amount of money what happens when the price is gone and now you have an issue with • ATM Placement • On-Site • Depot • Proof/Encoder Supplies • Currency and ID each month actually takes the risk out of it over time, which is exactly the piece of equipment you just bought?” Campbell asks. “The Internet Authenticator • Transaction Processing • Contract • Time & Materials • Additional Supplies what the banks are doing. “If the markets go down, that means the has no means or method to •help you out. We do. Engels prides itself on Self-Service Coin • Complete ATM Management • Project Coordination Order Online money they’re investing next month will buy more shares,” he notes. quality care and concern of •its customers, and responds to service calls Scanners • Installation • Training Additional Solutions Available within an hour or two,” Campbell says. Additional Solutions Available Additional Solutions Available Ropel says he enjoys the close relationships he’s made over the years with league members, not only on a professional level, but also Engels Commercial Appliance also supports the local community, personal. “I have a great variety of clients that own multi-million dollar something owner Peter Engel believes deeply in, Campbell explains. night clubs and others that have a corner family bar,” he says. “This “He’s deeply rooted here and realizes he’s been afforded the ability to • 1.800.423.EDGE (3343) • 161 Business Park Circle, Stoughton, WI 53589 is the best diverse organization. They are in different parts of the state, have this job simply because of the other businesses he serves,” he adds. with their own local issues that others might not have.” Campbell believes the TLW provides members the old-fashioned way 2012 January/February On Premise 11 In past years, Ropel says video gaming in bars was a very politicallyof networking that’s worked for years: meeting with like-minded charged topic, and the laws would vary from locality to locality. Some people. “For us to be involved in the Tavern League and support the police chiefs were absolutely against the law while others had the issue people that are supporting us, I think it’s just a perfect fit,” he notes. ranked low on the priority list. “That was a major political victory for the Tavern League to get the machines non-criminalized,” he recollects. While Engels Commercial Appliance doesn’t do a lot of traditional Ropel says he’s enjoyed seeing these debates play out over the last 28 advertising, Campbell says its name is well-known in northeastern years, especially in election years when being an interested neutral party Wisconsin, and a name that he believes the industry associates with local has been interesting. quality. It’s a company he says is proud to be affiliated with the TLW. Engels Commercial Appliance Inc. 120 Packerland Drive, Green Bay, WI 54303-4847 • 920-490-6069

Pigeon River Brewing Co. As a new Affiliate Member of the Tavern League of Wisconsin, Pigeon River Brewing Co. is tapped into something big: craft beer. “The craft beer industry is always innovating new varieties of beer to keep customers interested,” says Kayla Knaack, who owns Pigeon River Brewing Co. with her husband, Nathan. “Craft beer has been steadily growing for many years and that trend is poised to continue. By serving craft beer, Tavern League members can attract a new clientele and increase tap beer margins.” In addition she says, “By buying Pigeon River beer, TLW members are supporting the local economy through our job opportunities and local ingredient sourcing.” While the brewery opened in 2012, the Knaacks signed on as affiliate members this past summer. Pigeon River functions as a distributing brewery, but the Knaacks also own a restaurant and bar of the same name, which has 18 beers on tap, including Pigeon River and several other Wisconsin-brewed guest taps.

Mike Disher - Matt Disher - Andrew Disher - Michael Disher II Nathan Knaack began brewing beer while in high school. As the story goes, he was sitting next to fellow tuba player in band class, Brett Hintz, looking at an agricultural magazine about hops when they decided to try brewing beer. It became a passion, and since both brewers lived near the Pigeon River in Marion, they named their operation Pigeon River Brewing. While at college at UW-Platteville, Nathan joined the campus brew club, where he met Matt Wichman, and in 2011, the Knaacks purchased a former bar and grill in Marion. At the same time, O’so Brewing Company in Plover happened to be expanding, and Nathan and Wichman jumped at the opportunity to purchase O’So’s six-barrel brew system for the new business.

Super Sports


Breast Cancer


Bringing the story full circle, fellow tuba player and first brew mate Hintz came on board as a head brewer, and the brewery has been steadily increasing production since opening in 2012. Pigeon River regularly offers two varieties on the distribution market: Townie Cream Ale and Wet Willy Oatmeal Stout. “We also offer seasonal varieties,” says Knaack. “For the coming winter season, our Gingerbread Ale is a crowd favorite and was named ‘Most Unique Beer’ at the 2014 Great Taste of the Midwest.” Pigeon River is currently distributed through Lee Beverage, which covers most of northeastern and northwestern Wisconsin. Through Lee’s alliances with other distributorships, Pigeon River beer is also available outside Lee’s territory by request. Pigeon River Brewing Co. W12710 U.S. Highway 45, Marion, WI 54950 • 715-256-7721

November/December 2014


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Legislative Notes REPUBLICANS SWEEP NOVEMBER ELECTION By Scott Stenger, Stenger Government Relations


he November 4 election brought bigger majorities in the State Senate and State Assembly for Republicans; while Gov. Scott Walker won his third race in four years easily defeating Democrat Mary Burke to secure a second term as governor. Republican Brad Schimel was elected Wisconsin’s new attorney general defeating Jefferson County DA Susan Happ. Endorsed Tavern League of Wisconsin candidates won 95 percent of the races on election night. That represents the strongest performance of electing TLW candidates ever! The TLW backed candidates in 89 races and 85 of TLW endorsed candidates won!

Governor Walker Re-Elected

Wisconsin State Senate

Governor Scott Walker received 52.3 percent of the vote to win re-election. While this was slightly below his 2012 recall victory of 53.1 percent, it was a fairly large victory in comparison to most of the polling this fall which showed him in a dead heat with Democrat challenger Mary Burke. The November 4 victory is sure to continue to fuel the rumors about his intentions to run for president in 2016.

Senate Republicans have increased their majority by one to 19-14, after former Senator Van Wanggaard won the open seat in the 21st Senate district. Republicans easily won all three of the open seats they had to defend, the 9th Senate district, 17th Senate district and the 19th Senate district.

Brad Schimel Elected Attorney General In the race to replace retiring Attorney General J.B. Van Hollen, Republican Waukesha County District Attorney Brad Schimel defeated Democratic challenger Susan Happ, 52 percent to 45 percent. Schimel ascends to the office of attorney general after serving as Waukesha County DA since 2006.

Wisconsin’s Congressional Delegation Wisconsin’s Congressional delegation will remain split at 5-3 with the GOP holding the majority after Republican State Senator Glenn Grothman won the election for the open 6th Congressional district seat on a 57-41 percent margin against Winnebago County Executive Mark Harris. The seven incumbent Wisconsin congressmen running for re-election all won easily. Wisconsin did not have a U.S. Senate seat up this cycle, however, Republican U.S. Sen. Ron Johnson is up for election in 2016.



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November/december 2014

Wisconsin State Assembly Assembly Republicans expanded their already significant majority by three members, giving them a 63-36 majority. According to Legislative records, this would be the largest GOP majority in the State Assembly since the 1957-58 Legislative session. All Republican incumbents were re-elected on November 4 and all Republican open seats were successfully defended. In addition, Republicans were able to knock off three Democrat incumbents, including Amy Sue Vruwink in the 70th Assembly district, Stephen Smith in the 75th Assembly district and Mandy Wright in the 85th Assembly district. TLW

Affiliate Members TLW AFFILIATE MEMBERS AS OF OCTOBER 27, 2014 Ackley Novelty Inc.

Dean’s Satellite

Affiliated Investment Group

Delafield Brew Haus

Affordable Hood Cleaning/ Lighting

DeVere Company Inc.

Airgas National Carbonation Alliance Insurance Centers LLC Allied Games Inc. Allied Insurance Centers Inc.

Dierks Waukesha Dining Publications LLC DISCUS Disher Insurance Services

Indianhead Foodservice Dist. Inc. J T Graphics & Advertising Inc. JBM Amusements Johnson Brothers Beverage Johnson Dist. Inc. Just in Time Refrigeration LLC

Pehler Distributing Inc. Per Mar Security Services Pigeon River Brewing Co. Plunkett’s Pest Control Portesi Italian Foods Inc. POS Partners Precision Pours Inc.

DJ D-Train

Kavanaughs Restaurant Supplies


Keg-Stands LLC

Racine Amusement Inc.

American Income Life


Kessenich’s Ltd.

Red’s Novelty LTD

American Welding & Gas

Edge One Inc.

KevCorp International

Reinhart Food Service LLC

Amusement Devices Inc.

El Cortez Hotel & Casino

Riverside Foods Inc.

B & K Bar & Restaurant Supplies

Emil’s Pizza Inc.

KLB Insurance ServicesIllinois Casualty

Energy Distributing

Kobussen Buses Ltd.

S & S Distributing Inc.

B-M Music & Games

Lamers Bus Lines

Sam’s Amusement Co.

Badger Hood Cleaning

Engels Commercial Appliance Inc.

Lebby’s Frozen Pizza

F.T.S. & Co.

Sam’s Club

Baraboo Sysco Food Services

Fabiano Brothers

Sanimax USA LLC

BarsGuru Enterprises LLC

Lee Beverage Of Wisconsin LLC

Bay Towel/Linen Rental

First Data Corporation

Legacy Advisor Network

Beechwood Distributors Inc.

Flanigan Distributing

Benedict Refrigeration Service Inc.

Fleming’s Fire I

LJP Insurance Agency/ Rural Mutual

Flipside Coin Machines Inc.

M & R Amusements & Vending LLC

Benefit Companies Inc.

Magnuson Industries Inc.

Special Olympics Wisconsin Inc.

Best Bargains

Focus on Energy Small Business Program Foremost Business Systems

Mass Appeal Specialties Inc.

Stansfield Vending Inc.


Freistadt Alte Kameraden Band

Meyer Brothers LLC

Star Connection/LodgeVision

Bi-State Point Of Sale Solutions

Micro Matic

Stevens Point Brewery

Big Game Sports Cards/ Sterling Graphics

Friebert, Finerty & St. John S.C.

Midstate Amusement Games

Superior Beverages LLC

Game Management Corp.

Midwest Amusements

Superior Vending

Bill’s Distributing LTD.

Games Are Us Inc.

Midwest Coin Concepts Of WI

Tamarak Design’s

Blue Honey Bio-Fuels Inc.

General Beer - Northeast Inc.

Milwaukee Brewers

The Hot Dog Daddy Think Ink & Design

American Entertainment Services Inc.

BMI (Broadcast Music Inc.)

QponDog On Mobile Advisors

Saratoga Liquor Co. Inc. Schmidt Novelty Service Specialists Skill Pong LLC

General Beverage Sales Co

Milwaukee Bucks

Bob Schuchardt Insurance

Glavinsured Agency Inc.

Milwaukee Pedal Tavern LLC

Ticket King Inc.

Boelter Companies

Great Lakes Amusements

Mitchell Novelty Co.

Tito’s Handmade Vodka

Brat Stop Products LLC

Great Lakes Beverage

Tri-Mart Corporation

Bromak Sales Inc.

Great Lakes Distillery

Modern Cash Register Systems Murphy Desmond S.C.


National Chemicals Inc.

US Bank

Nei-Turner Media Group Inc.

Vern’s Cheese Inc.

New Glarus Brewing Co

Vital Tokens

Northern Lakes Amusement

Wausau Coin Machines Inc.

Northwest Coin Machine Co

WI Hospitality Insured

Heartland Payment Systems

O’Grady’s Pizza

Wil-Kil Pest Control

Hiawatha Chef, Bar and Janitorial Supply

Office Supplies 2 U Inc.

Wine Institute

Omega Processing Solutions

Holiday Wholesale Inc.

Wisconsin Environmental Services

County Wide Extinguisher Inc.

Oven Baked Eats

Hospitality Services Corp.

Paradise Printing Company

Wisconsin Souvenir Milkcaps

D & D Amusement Games LLC

Hyer Standards

Dalin Lindseth & Co S. C.

Park Ridge Distributing Inc.

Ideal Ad & Sportswear

Patron Spirits Company

Capital Brewery Cardtronics USA Cash Depot Central Ceiling Systems Inc. Chambers Travel Coffee Express, Inc. Cornerstone Processing Solutions Inc. Corporate Casuals & Promotional Products

Great Northern Amusements Guardian Pest Solutions Inc. Gunderson Linen Happy Tap Health Markets Insurance Agency

Tricky Dick & Joyce Specialty

November/December 2014


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Accounting Help Tracking the Affordable Care Act By Michelle Eno, CPA


he Affordable Care Act (ACA) has been in the news since 2010, and every year a different set of rules has been put into play. In case you’ve forgotten what has already taken place and to confirm that you are prepared for the new rules to come, here’s a timeline on when the first part of the reform took effect and what has changed since then.

Effective prior to 2013: • Employers with 250 or more employees are required to report the cost of health insurance on W-2s. This is an informational provision for the employee to make informed health care decisions. • The Small Business Health Care Tax Credit is available to eligible small businesses to help with the cost of offering employees health insurance. • A provision is established which stated that dependent care coverage (if offered) must be available to adult children until age 26. • An increased tax on HSA distributions not used for qualified medical expenses is levied. This tax increased from 10 to 20 percent, and over-thecounter medications are no longer qualified medical expenses.

butions and can allow a carry-over to the next year of up to $500. • The threshold for deductible medical expenses has been increased from 7.5 to 10 percent, meaning that only medical expenses that are greater than 10 percent of your adjusted gross income (AGI) are deductible. • An additional .9 percent Medicare tax is assessed on AGI exceeding $250,000 (for married tax payers filing joint). • An additional 3.8 percent tax is assessed on investment income for taxpayers with AGI above $250,000 (for married taxpayers filing joint).

Effective in 2014: • The main feature of ACA begins to apply in 2014 - mandatory coverage. All individuals must purchase coverage or receive coverage through their employer or some other source. • Beginning in January 2014, refundable tax credits are available to eligible taxpayers to help cover the cost of health insurance premiums purchased through a state exchange. Eligibility is based on the prior two years of tax returns and is generally for people with household incomes between 100 and 400 percent of the federal poverty level. • The elimination of annual limits and elimination of pre-existing condition exceptions becomes fully phased in for the 2014 plan year. • The maximum waiting period for employees meeting the full-time eligibility criteria cannot be longer than 90 days. • There are now expanded wellness features with consequences for unhealthy behaviors.

full-time employees or face significant penalties. Small employers escape this penalty. But if an employer (large or small) offers coverage, it must follow the rules contained in the ACA. • Physicians will be paid based on value rather than volume. A new provision will relate physician payments to the quality of care they provide. Physicians’ payments will be modified so those who provide higher quality care will receive higher payments than those who provide lower quality care. There are penalties that apply for violating these rules, which will be self-reported and calculated by preparing and filing the new form 8928 with the IRS.

Effective for 2018: • Beginning in 2018 there will be a new provision that places a tax on high-cost, employer sponsored health coverage. This is a tax levied on the insurance companies, not the employers, unless they are self-funded.TLW Michelle (Shelly) Eno is Tax & Business Services Department Manager with Wegner LLP, CPAs & Consultants with offices in Madison, Baraboo, Janesville and Pewaukee. This article is not intended to give complete tax advice, but a general review of the subject matter. You can contact Michelle at 608-442-1951 or michelle.

Effective for 2015: Effective in 2013: • Flexible spending arrangements change to $2,500 maximum contri-



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November/december 2014

• Large employers (employers with 50 or more full-time equivalent (FTE) employees) must provide coverage to their

Ask the tlw ON-PREMISE LICENSEE FAQS This new column will cover questions on-premise proprietors face every day. Answers are based on the alcohol beverage laws for retailers set forth by the Wisconsin Department of Revenue.

Q: During the holidays, I like to run specials to increase business. Is there a problem advertising a free drink with a meal in my local newspaper? A: As long as you hold a Class “B” liquor license, this is a perfectly acceptable promotion and it can be advertised. Q: I’m planning to sell my business and my brotherin-law who owns a bar has asked to purchase the inventory. Can I sell my alcohol inventory to him? A: If you sell your business, you may transfer your sealed liquor, wine and beer stock to another retail licensee in Wisconsin. You’ll need to complete Inventory Form AT900 available at the Department of Revenue’s website ( The form must be completed in duplicate and you and the buyer must sign it. One copy goes to the buyer to be kept with the invoice on the licensed premises, and you must keep one copy. Cigarettes and tobacco products may not be transferred.

Q: I have a person who would like to tend bar for me, but he is licensed in a different township. As I understand the law, our municipality must issue a temporary license to allow him to work while his application is being processed. Is this correct? A: Yes, this is correct. A provisional operator (bartender) license is issued to any person who, upon application for a regular operator license, pays the fee for the provisional license and files with the clerk a certified copy of the license issued by the other municipality. Q: I hold a Class “B” beer license and our business sells pizzas and other carry-out items. If someone calls to order a pizza for delivery and they request a sixpack of beer to go with it, can I deliver both? A: The answer is no. The sale of beer is prohibited because it was not made face-to-face to the consumer at the licensed premises.

For a complete overview of the Wisconsin Dept. of Revenue Alcohol Beverage & Tobacco Laws for Retailers, visit and click government affairs or refer to the 2014 On Premise Directory, Publication 302. Wisconsin Alcohol Beverage and Tobacco Laws for Retailers can also be found by visiting

Show specials extended on Stools & Tables until 12/31/14 ! Call for quote.

Sales • Service • Installation Commercial Refrigeration/HVAC Ice Machine Leasing/Rentals Walk Ins

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Flexibility: Customized insurance programs to meet your risk management and insurance needs. Experience: Providing broad coverage, affordable pricing, a partner for 20 plus years in the hospitality industry. Service: Outstanding loss control and claim service is known throughout the hospitality industry. No AccouNt too SmAll or lArgE


National insurance coverage serving all of minnesota and Wisconsin call the team at 651.730.9803 •

“KLB Insurance is consistent and reliable as The After Midnight Group’s full service insurance agent. KLB presents us with the best policies and prices possible, always having our best interests in mind. They not only respond quickly and professionally to any question we may have, but are proactive in their service. They truly know the industry and are a great resource to AMG.” Anne Loff – The After Midnight Group

WhEN oNly thE bESt Will do!

November/December 2014


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New Members TLW New Members August 16, 2014 to October 25, 2014 District 1

District 2

Kenosha City Bull’s Eye Bar Scott Cardinali & Bill Peanick Kenosha

Dodge County Dodge Entertainment Center Richard Doerr Horicon

Grandview Inn Milosav A. Rajic Kenosha

Lake Street Inn Hustisford

Houston’s Bar & Grill LLC Luis Ortiz Kenosha

Jefferson County Edgewater Supper Club Bill & Vicki Millis Jefferson

Kenosha County Big House Bar Eric Dawson Genoa City

Madison/Dane County Harmony Bar & Grill Bradley Czachor Madison

Club Icon Mickey Johnson Kenosha

Main Depot Travis Tripalin Madison

The 75th Street Inn Mary Beth Van Every Salem Racine City Carriage House Liquor Company Douglas Nicholson Racine Racine County DiCarlo’s At Meadowbrook David Adrian Racine Tin Cup Joe Neu Union Grove Walworth County Watershed Partners LLC Darlene Murrin Delavan Holi Cannoli Rich Lopardo Elkhorn Tuscan Tavern and Grill Tom Romano Lake Geneva Bottoms Up 2 LLC Tom Bottoms Sharon



On Premise


Waukesha County Bougey’s Bar & Grill Gareth Trinko Brookfield District 3 Crawford County Wooden Nickel Saloon Gerald Books Ferryville

The Local Beer & Spirits Nick Pease Platteville

Sauk County Brothers on Oak Grant R. Slayton Baraboo

Route 14 LLC Philip Prochaska & Linda Troxel Richland Center

Steiney’s Pub LLC Carole R. Steinhorst Baraboo

Juneau County Bull Pen Tom DeYoung Hillsboro Garage Bar/Living the Dream LLC Ben Gillis Lyndon Station Detour Bar & Grill LLC Russ Molinaro & Larry Miller New Lisbon Holy Cow!!! Bar & Grill James Buroker Wonewoc Summit Ridge Virgil Hartje Wonewoc D & D’s Pub David W. Moen Yuba

Dells/Delton Area House of Embers Debra Christensen Lake Delton

La Crosse City/ County Legacy Grill & Pub Geoffrey Lenser Coon Valley

Woodside Sports Complex LLC Lance Massey Mauston

Big River Food & Booze Gary D. Thorson Genoa

The Green Owl Graci Wisconsin Dells

Chucks Tom A. Hudson La Crosse

Grant/Iowa County Dickeyville/Kieler VFW Post VFW Post 6455 Kieler

Eagle’s Nest Jon Erickson La Crosse

Down At the Boondocks Saloon LLC Wayne or Angel Henry Platteville

November/december 2014

Monroe County Elsie’s Sports Bar LLC Lenard Cunitz Norwalk

Washington County Big Guys Valerie Martinek & Matt Guerndt Allenton Hartford Gun Club Daniel J. Mantz Hartford

District 4 Calumet County Bakkheia LLC Douglas Buboltz Brillion Mueller Time Karl Mueller Chilton Two J’s Jessica Lloyd Sherwood Fond du Lac City/ County The Green Dragon Brew Pub David Koepke Fond Du Lac Manitowoc County Emerald Hills Golf Course Jim Boockmeier Two Rivers Ozaukee County Tom and Jodi’s Fredonia Inn Jodi Gamerdinger Fredonia Harbor Hills Rec Center Robert C. Nisleit Port Washington Sheboygan County Highlands Sportsmen’s Club TJ Sommer Cascade Bourbon Street Pub & Grill Penny Hinz Sheboygan What’s Up Bar & Grill Curt Hinz Sheboygan

The Rec Room Jeff Stark Hartford 5 Oh 1 Bar & Grill Paul Jeske Newburg Collins Deck Bar Crg & Son II LLC West Bend Riverhorse West CRG & Sons II LLC West Bend Winnebago County Captain Jack’s Cynthia Puhl Oshkosh District 5 Adams County Cove Supper Club Roger Hanko Briggsville Dellwood Pavilion Inc. Richard Sienicki Friendship Fur Fin Feather Sixts LLC Wisconsin Dells Green Lake Area Lake View Inn Eric Allen Markesan Langlade County Nick’s Tap Steve Welnetz Antigo Marathon County The Jim James Fust Schofield

New Members Its Our Clubhouse LLC Bryan Morel Wausau

Roger & Tec’s Final Tap Roger & Tec Reible Marinette

Tremors Bar Sharon Kingston Wausau

Sports Corner Christopher McCarrie & Dan Hanley Marinette

Marquette County Swampside Bar & Grill LLC Joseph Hauser & Bobbi Jo Pitkin Endeavor Portage County Grazies Italian Grill Tony Patton Stevens Point JR Capone’s Jered West Wisconsin Rapids

Oconto County BC’s Saloon Carol M. Kruse Green Bay Mookie’s Pub Michael Erickson Oconto Outagamie County Sherrytown Station Randy Steward Neenah District 7

Waupaca County Red Banks Resort Rita or Robert Caryl Fremont Union Still Grill Kristine Scheid Manawa Union Thresermens Club Jerrod Werth Manawa Wigwam Inn Sandy Johnson Rosholt District 6 Brown County George Street Connection Dale K. Oldenburg De Pere Forest County Haen’s Popple River Pub Wade & Katie Haen Argonne Rusty’s Wabeno Bowl Rusty Harter Wabeno Marinette County Oly’s Corner Pub Dave Olson Marinette

Barron County 5th Street Saloon Troy & Mary Hom Barron Somerset Mike & Donna Gromer Chetek Jackson County JJ’s Bar and Grill LLC Janine Morey & Jenna McNamara Black River Falls Rustic Haven Bar & Grille Tatum & Larry Anderson Hixton

St. Croix County McCabe’s Shamrock Club Mari Driscoll New Richmond Shady Rest Donald Larson Wilson District 8 Ashland/Bayfield County Bootleggers Jason A. Wendt Glidden

Botten’s Green Acres Golf Course Brad & Jody Botten Lake Nebagamon

Camp 28 Rick La Fernier & Donna Cook Rib Lake

Lindsay’s Waterfront Lindsay H. Rought Lake Nebagamon

Hannah’s Hen House Tom & Sylvia Schuh Rib Lake

Log Cabin Bar Donald & Debra Wermter South Range

The Little Bohemia Neil Kauer Rib Lake

Capri Bar Karen Geegan Superior

Lakeland Area Kusek’s Red Steer Brad & Alison Kusek Minocqua

Dee’s Pub “On the Curve” Deanna Frank Superior

Oneida County Rummy’s Eric G. Anderson Rhinelander

Grumpy’s Tavern Craig Burger Superior

Sankey’s Pub & Grill Randy Sankey Three Lakes Sawyer County Snowshoe Saloon & Liquor Store Michael Wells Hayward Superior/Douglas County Roadhouse Don & Debbie Wermter Hawthorne

Izzy’s BBQ & Lounge Isadore Turner Superior Spirit Room Jeff Heller Superior Ugly Stick Saloon Brittany Oliver Superior Taylor County P-Town Saloon LLC Ada Winchell Medford

Tomahawk/Merrill Area Coasters Diane Meyers Wausau River’s Edge Bar & Grill LLC Gregg Jonas Merrill Vilas County Headwaters Restaurant & Tavern Terry Freund Boulder Junction District 9 Milwaukee County Hospitality Central Standard Craft Distillery Evan M. Hughes Milwaukee St. Francis Brewery Nicholas Dillon St. Francis

Tee Hi Golf Club Steve Budzinski Medford

Pepin County Hide-a-While Bar Rebecca Traun Mondovi Pierce County Century Saloon Jared Murphy Ellsworth Polk County Captains Bar & Grill Dave Robinson Balsam Lake

• Well established sports bar & supper club in Wabeno, WI • Expansive menu with dining room seating for 60 • Includes 3 bedroom, 2 bath home


Todd Johnson • November/December 2014


On Premise



Straight up

Recipes CHOCOLATE THIN MINT 1 oz. Peppermint schnapps 1 oz. Crème de cacao 6 oz. Hot cocoa Whipped cream and chocolate shavings for garnish Heat up the hot cocoa. Add the Peppermint schnapps and the Crème de cacao. Garnish with whipped cream and chocolate shavings.

GINGERBREAD MAN 1 part Cinnamon schnapps 1 part Irish cream liqueur 1 part Butterscotch schnapps Combine in an Old Fashioned glass over ice cubes. Serve with a swizzle stick.




hen winter’s winds turn icy, sometimes “a finger” of Schnapps in a cup of coffee or hot chocolate is just enough to chase away the chill. This distilled spirit is commonly used in hot drinks, but it is also a favorite in many other cocktails with more exotic flavors.

1 oz. Yukon Jack® Canadian Whiskey 1 oz. Jim Beam® Bourbon Whiskey 1 oz. Apple schnapps 1 oz. Vodka 1 oz. Light rum 1 oz. Triple sec 1 /2 oz. Grenadine syrup 2 oz. Orange juice Combine ingredients in a cocktail shaker with ice. Shake well. Strain into Hurricane glass. Garnish with cherry and orange wedge.

American Schnapps is very different from the version found in German-speaking countries. This spirit is colorless and has a light fruity flavor due to fermented fruit, including apples, pears, plums, and cherries, used in the distillation process. No sugar is added to this version and the end result is typically 80 proof. (Also, it should be noted that the German term Schnaps refers to any kind of strong alcoholic drink.)


The spirit we’ve come accustomed to in the U.S. combines a neutral grain spirit with fruit flavors or other flavoring agents. Sugar and often glycerin is added during the bottling process to produce a smooth drink with a syrup-like consistency. The alcohol content varies in this version and is usually between 30 and 100 proof. As you probably know, you can find Schnapps in a broad variety of fruit, berry, and spice flavors, including apricot, black currant, banana, aniseed, blackberry, cherry, peach, peppermint, butterscotch, sour apple, coffee, menthol mint, and root beer. Due to the added sugar content, American Schnapps is often labeled as a liqueur.


There are an endless variety of recipes that incorporate Schnapps. We’ve only provided those that use the U.S. version of the spirit. Some recipes are perfect for those blustery winter days, when staying warm is your first priority, and then some are just meant to savor. Cheers! TLW 36


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November/december 2014

1 oz. Vodka 1 /2 oz. Sour Apple Pucker Splash cranberry juice Combine all ingredients with ice in a cocktail shaker. Strain into an Old Fashioned glass with fresh Ice cubes. Garnish with lemon wedge. Serve.

1 1/2 oz. Southern Comfort 1 /2 oz. Triple sec 1 /2 oz. Bourbon 1 /2 oz. Peach schnapps Orange juice Grapefruit juice Ice Pour the Southern Comfort, Triple sec, Bourbon and Peach schnapps into a cocktail shaker half-filled with crushed ice. Shake well, and strain into a frosted glass mug with a few ice cubes. Fill with orange and grapefruit juice to taste, and stir. Garnish with an orange wedge centered on the rim. Add a straw, and serve.

Tavern League Members Tee it Up On a beautiful 70-degree day in early September, 160 golfers took to the links at Nemadji Golf Club in Superior for the 16th annual Tavern League of Wisconsin Golf Outing. The four-person scramble and the dinner that followed proved to be a great way to socialize, while raising over $6,000 for the Humane Society of Douglas County.

Winner of this year’s scramble were from Wirtz Beverage Group. From left: Tyler Babel, Jeff Satterburg, Tracy Strum, Steve Walls and Tavern League of Wisconsin Treasurer Tom Dahlen.

The day’s events raised $6,019.19 for the Humane Society of Douglas County. Keith Kern, president of the Superior/Douglas Tavern League presents a check in that amount to a humane society representative.

Local League updates Bruemmer Park Zoo Gets New Sign Kewaunee County’s Bruemmer Park Zoo is undergoing major improvements to its animal habitats. Fundraising is ongoing and a sign to track its progress was donated by the Kewaunee County Tavern League and the Tavern League of Wisconsin. The goal is to raise $35,000, and as money is collected, the petals of the flower on the sign will change color to reflect fundraising progress. From left, Pam Zander; Judy Vandenhouten, president of the Kewaunee County Tavern League; Justin Meister; Sarah Nunn, Zoological Society president; and Cheryl Wall with the new sign donated by the Tavern League to Bruemmer Park to track fundraising for the zoo.

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November/December 2014


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Advertiser Index Wisconsin Souvenir Milkcap

Pulltab ProMotionS

B & K Bar Supplies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Cornerstone Processing Solutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Disher Insurance Services . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Edge One . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Engels Commercial Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 First Weber Realtors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 Great Lakes Amusement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Jim’s Specialties. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

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Just In Time Refrigeration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Cherry Master - Video Poker Pull tab disPensers Coin Pushers - rePlaCeMent Parts

KLB Insurance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

PLAtinum touch 3 34 GAmes in one cAbinet Affiliate tavern League member Green Bay, WI 877-354-7544

Magnuson Industries Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 MillerCoors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 Reinhart Food Service LLC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Super Samplers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Sanimax . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 WAMO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Wisconsin Souvenir Milk Caps . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29, 38 Wisconsin Wine & Spirit Institute. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

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On Premise November/December 2014  

Official Publication of the Wisconsin Tavern League

On Premise November/December 2014  

Official Publication of the Wisconsin Tavern League