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Restaurantville MAG AZI NE

CO N N EC T I N G THE TEXAS R ES TAUR AN T CO M MU NIT Y

LEGISLATIVE

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K

UTLOO

Breaking Down Texas’ 86th Legislative Session

TXRestaurant.org

February 2019

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PUBLISHER Richie Jackson, CEO Texas Restaurant Association VICE PRESIDENT, MARKETING & INNOVATION Anna Tauzin Rice Texas Restaurant Association EDITOR Rebecca Robinson, Communications Manager Texas Restaurant Association ART DIRECTOR Janio Rodriguez L., Graphic Design Manager Texas Restaurant Association RESTAURANT VILLE MAGAZINE is published quarterly by the Texas Restaurant Association

For advertising information contact Miles Pequeno Senior Corp. Relations Manager communications@tramail.org

Editorial questions can be directed to Anna Tauzin Rice at 512-457-4100 or rrobinson@tramail.org

P.O. Box 1429 Austin, Texas 78767 512-457-4100 800-395-2872

It is the mission of the Texas Restaurant Association to be the advocate and indispensable resource for the foodservice and hospitality industry in Texas.

txrestaurant.org


Contents 5

WORD FROM THE PRESIDENT

7 WORD FROM THE CHAIRWOMAN 10

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LEGISLATIVE OUTLOOK

BREAKING DOWN TEXAS’ 86 TH LEGISLATIVE SESSION 25

WINE 2.0-VINO GOES HIGH TECH

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COMMUNITY NEWS PRO S TA RT CO MPE TI TI ON W I NN E RS

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INTRODUCING TRA JOB BOARD

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CL ICK HERE TO SUBSC R IB E

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national level by our partners, the National Restaurant Association in Washington, D.C. It seems as our lives become more hurried and complicated, we have less time to involve ourselves in politics. TRA will be meeting on March 4th and 5th in Austin, Texas to visit with senators and house members and their staffs from around the state to talk about our business, and the issues that confront us as an association. I hope that you will make time to be part of the team as we make those important visits to the capital.

Word from the

President Jimmy Hasslocher President of the Texas Restaurant Association President & CEO, Hasslocher Enterprises, Inc.

“Either get in to politics or get out of business.” Some 40 years ago a former head of the Texas Association of Business spoke these enduring words. I’ve endeavored to live by them; first as an elected official, then later as an appointed official. Growing up, I was very fortunate to have the opportunity to listen and learn from the late W. Price, Jr. and my father about the importance of our involvement in governmental affairs. Richie Jackson and our TRA staff have given us many years of superb leadership on the political side of our association. Our state’s legislature has been gaveled into session, so I hope that you have a chance to get involved with TRA and its Political Action Committee. Over the years, we have been very blessed to have an outstanding team working for us both at the state level in Austin, and at the

I would also like to remind you that the National Restaurant Association meeting is March 27th and 28th in Washington, D.C. We will be visiting offices of our senators, congressional members, and their staffs who all have a profound impact on our industry. Again, if you have not made the trip to Washington, D.C., it is not only very meaningful to partner up with the National Restaurant Association, but it gives us a broader sense of where we are, and how we are viewed in our nation’s capital. The political climate is changing at a very rapid pace. We must educate our representatives not only about our industry, but the issues that affect us today and tomorrow. I hope you will join Tracie and I on both of these trips as they are a great learning experience. Join us as we meet and greet the people that could assist us and our industry in the future. Now that the holidays are over, we turn our attention to the Texas Restaurant Association Education Foundation and the Texas ProStart program. The Texas ProStart program is a high school curriculum in place in over 260 Texas High Schools, impacting well over 25,000 students. The curriculum R E S TA U R A N T V I L L E M A G A Z I N E Q 1

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is based on teaching culinary skills and the fundamentals of management in food service. The positive impact it has for our membership is the potential to grow our future workforce by not only educating kids about industry opportunities, but to also give them hands on skills as well. Time for the Regional competitions and the State Invitational. Students from all over the state compete in either Culinary or Management. Up to four students are given one hour and 2 burners to produce three courses in the Culinary competition. Intense. Management students must present their self-created concept to judges in a “Shark Tank� style presentation. Very talented young people in both competitions. I would like to show support to Jessica Delgado, our TRAEF Chairwoman, and the sizable team of staff, judges, and volunteers in the planning and execution of two Regional competitions in Houston on January 18th and 19th, and the Dallas area on February 8th and 9th, and then the State competition in San Antonio on March 8th and 9th. She, and a couple members of the team will then accompany the winning Culinary and winning Management teams to Washington, D.C. as they compete in the National ProStart Invitational for the National Title on May 8th through 10th. Texas has established a strong reputation at the Nationals by taking the crown in Management three out of the last six years, and placing in the top 5 in Culinary several times. Contact your local TRA Chapter to find out how to be a part of this great program.

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In closing, there are a lot of restaurants in Texas that not have been introduced to TRA I hope you will convey our story and bring a new member in to join this great association. See you in Austin and D.C. Best Wishes,

Jimmy Hasslocher TRA President 2018-2019


makes you the “employer of choice” to your potential candidates, and how do you maintain their loyalty once hired?

Word from the

Chairwoman Jessica Delgado, TRAEF Chairwoan Owner, house. wine. & bistro., SALT-New American Table, Salome on Main

Y

ou know that saying, “If it was easy, everyone would do it”? Well, isn’t that the truth! Restaurant operations become increasingly difficult. As modern diners expect more of their experience, cost of goods continues to rise, and our workforce seems to decrease, while competition is on the increase. Workforce solutions. We hear this term in our day-to-day operations, and at every conference around the country. Our workforce is currently challenged with a saturated market and generational differences. There is also an outlook on work that has never been questioned so much before. How do we continue to increase, or even maintain, our workforce in this everchanging and competitive industry? What

As an industry, we should no longer address ourselves as the Food & Beverage industry, but rather embrace the approach as the Hospitality industry. After all, it is our hospitality that ultimately affords repeat guests. Without a guest-centered focus, you will be doomed to experience the inevitable “restaurant fail”. After all, great food and great experiences are always on the mind of the consumer. Their restaurant of choice will be solidified if given a phenomenal guest experience. Otherwise, it was just food, which won’t keep anyone’s doors open. Our focus must switch in order to retain great people and secure our workforce. If you treat your staff with kindness, dignity and respect, and in return expect the same, you will experience great people who want to work for you, and who will always be an ambassador for your brand. It goes full circle. If we put people first, both guests and employees, the guest experience will always be elevated. “Where do we get this workforce,” you say? Well, there is no easy way to just “get this workforce”. But we can prepare our young people, consumers and parents to fall in love with the industry. What concerns me deeply, is when I hear parents, teachers and our own industry professionals talk down on our profession, as if this industry is “not a real job or career.” I often wonder where their information and viewpoints are coming from. Well, not

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every, nor most, restaurant “jobs” are as cut-throat and deep-in-the-trenches as the book Kitchen Confidential portrays them to be, for instance.

The President’s Circle is an endowment for the Texas Restaurant Association Education Foundation. The President’s Circle is the Foundation’s highest Honor.

$75,000

$50,000 Claire and William L. Hyde, Jr. Greater Austin Restaurant Association Greater Dallas Restaurant Association Rio Grande Valley Restaurant Association San Angelo Restaurant Association $25,000 Chef Sharon Van Meter Chef Charles Duit Jessica Delgado

Carmelo Mauro David Cea Roger Kaplan

Nikky Phinyawatana Jimmy Hasslocher In Memory of G. Jim Hasslocher

As restaurant professionals, we need to start speaking of all the wonderful opportunities our industry offers. Our industry needs every restaurant professional to start using positive language – a true, legit, financially stable, sometimes-very financially rewarding, nurturing, gracious, and a whole-lot-aother-life-skilling, wonderful traits that so many of us have taken from our experiences. When we advocate for our industry, we build our integrity, develop the people we influence, retain our multi-generation workforce, and draw in new people. My wish for our industry is that we will speak highly of our profession to encourage a more positive outlook on the industry. This conversation takes place in every level of our workforce, and through this effort, we begin to understand that if we want more of our workforce, then we must work to make our restaurants a place where our teams want to work. Change the conversation. Change the workforce.

Sincerely, Jessica Delgado Chairwoman TRAEF 2018-2019

T XRESTAUR AN T.ORG/ FOUNDATION

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OUTLOOK Breaking Down Texas’ 86th Legislative Session By Rebecca Ann Robinson

T

he 86th Texas Legislature convened on January 8, 2019 for what will be a whirlwind 140 days. Texas is one of only four stalwart states (Montana, Nevada and North Dakota) whose regular legislative session meets every other year, and these biennial sessions are jam-packed with committee hearings, lobbying galore and, likely more than 6,600 bills filed, if last

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session is any gauge. The playing field remains much the same as last session. Yet, following the 2018 November midterm elections, Democrats flipped 12 seats - the largest shift in the lower chamber since the 2010. Republicans’ former 95-55 advantage over the Democrats in the Texas House shrunk to 83-67.


A new House speaker and new House committee chairpersons will also change the dynamics. In the Senate, Republicans also remain in control, with 19 out of 31 seats. The usual laundry list of key issues will be tackled – education, healthcare, labor, transportation and budget among many others. However, according to Richie Jackson, Texas Restaurant Association CEO who is entering his 23rd legislative session (yes, you read that right), there are two topics looming that will overshadow the entirety of the 86th Session – property taxes and school finance. “The two issues go hand-in-glove,” Jackson says. “More than half (55 percent) of the money for public education in Texas comes from local property taxpayers.” The state chips in approximately 35%, and the federal government covers the rest. Texas does not have a state income tax, but it does have the 13th-highest

per capita property taxes in the country (as of fiscal year 2015), and the 9th-highest per capita sales taxes, as reported by the Tax Foundation. Clearly, we have a problem, and for years now, property owners have been crying foul. The impact is felt not just with property owners, but also those who rent or lease, whether residential or commercial. Lawmakers on both sides of the aisle have been promising relief. However, before anyone gets too excited, consider that tax relief does not equal a lowering of property taxes, but rather

a slowing of future increases. The Texas Constitution prohibits a statewide property tax, so lawmakers cannot control local property tax rates, however, last session they sought to allow cities, counties and districts to impose their own increases with voter approval. The wrench however, was that no one could agree upon where to draw the line; the House favored a six percent limit, the Senate was set on four, and the governor said 2.5. This time around, Governor Greg Abbott,

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Governor Gregg Abbott

Lieutenant Governor Dan Patrick and newlyelected House Speaker Dennis Bonnen are unified on the issue, and legislation has already been introduced, and passed through the Senate Property Tax Committee, that requires voters to approve any local property tax increase of more than 2.5 percent before it can take effect. How will schools make up the shortfall? The state will increase its share. Given that the price for public education in 2019 is projected to be $55.4 billion (more than a 25 percent increase from 2010), that is no short order. Ross Ramsey, policy expert and executive editor of the Texas Tribune reports, “The House’s proposed budget for the next two years adds billions to what the state is spending on schools. The Senate’s plan doesn’t spend as much, but the increases are significant (and in one case, more specific: Patrick has proposed $3.7 billion in teacher pay raises). Abbott floated the idea of holding down local taxes and tax increases — an answer to loud and persistent complaints about property taxes — and increasing state spending to fill the gap. And Comptroller Glenn Hegar, the fourth official at those

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weekly breakfasts, has proposed requiring the state to pay at least 40 percent of the cost of public education, along with any increases due to inflation.” Many questions remain - where will the state find the money to bridge the current gaps? What happens when school districts’ and local governments’ needs are greater than what local taxes (along with state supplement) will allow? Some are just waiting to see how the money will be allocated in the school finance bill. However flawed Texas’ school finance


system might be, the Texas Supreme Court concluded two years ago that the state’s school finance formulas, “… were a complete mess, but not foul enough to be called unconstitutional.” And so, we press on. As the issue is dissected over the next few months, Ramsey provides these school finance highlights from a recent state report: The University of Texas at Austin

STATE REPORT

Texas is spending 6.3 percent less per student, in constant dollars (stated in 2010 dollars, adjusted for inflation and population), than it was spending in 2010. Overall spending per student, in constant dollars, was $9,845 in 2010 and is projected to be $9,226 in the 2019 fiscal year.

The state’s share of public education spending has dropped from 37.6 percent of the total to 35 percent of the total projected for the 2019 budget.

The federal share has dropped, too, from 16.4 percent of the total to 9.5 percent in 2019.

The local share — the part funded by property taxes — has risen from 46.1 percent to 55.5 percent.

Bringing the state and local numbers in line would cost the state around $5.7 billion annually at current spending levels. The persistent tug-of-war between property taxes and school finance may not be fully solved this session. However, it is evident that state school funding is likely to increase, and the property tax bleeding may be slowed in the short term, if not stopped.

TRA LEGISLATIVE AGENDA The good news is that the state is currently sitting upon a $9 billion budget surplus over

last session, and an Economic Stabilization Fund (Rainy Day Fund) that is projected to reach a whopping $15 billion by the next biennium if left untouched. Also, over the next two years, the state is expected to bring in about 8.1 percent more funding from taxes. However, according to Jackson, that good budgetary news may also make the session more challenging. “Having more money doesn’t mean its going to be an easy session. It’s often the opposite. Having a surplus creates its own competition and tensions. There are a lot of more funding requests and R E S TA U R A N T V I L L E M A G A Z I N E Q 1

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it is a lot more difficult for legislators to say ‘no’. You have to be strategic.” TRA’s legislative agenda contains some issues leftover from last session (BBQ), and several new efforts (oyster farming). Highlights include:

OYSTER MARICULTURE While U.S. supplies of oysters have rapidly increased, those for Texas have declined and are currently at a 20-year low, due to a variety factors including hurricanes, and increased fishing pressure.

It is a well-balanced group of stakeholders ranging from conservationists to the business community and academia, including the TRA, the Coastal Conversation Association, Visit Corpus Christi and oyster researchers from Texas A&M University, among others. The group is working specifically with state agencies including Texas Parks & Wildlife to spearhead legislation that would create a new industry in Texas – oyster farming which has the potential to positively impact the Texas restaurant industry, consumers and the Texas economy.

Although Texas has one of the largest coastal shorelines in the nation, it is the only coastal state that does not engage in mariculture production of oysters.

Legislation will cooperatively balance the interests of commercial oyster producers, recreational fisherman/tourists, and conservation groups.

Earlier this year, Representative Todd Hunter announced the organization of the Coastal Bend Oyster Task Force to develop awareness on the economic and environmental benefits of oyster aquaculture in Texas.

It will also ensure that all oysters are produced by fully-trained and certified individuals, acting as environmental stewards, as well as successful oyster growers.

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N O V E M B E R 2 0 1 8 R E S TA U R A N T V I L L E M A G A Z I N E

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WEIGHTS AND SCALES IN RESTAURANTS - THE BBQ BILL (P.S. - IT’S BACK)

in determining how to implement the law, TDA misinterpreted its intent.

Under state law, roughly 17,725 retailers, including grocery store chains, airlines, coffee houses, laundries and brisket purveyors, are required to use scales to measure what they sell to the public. Those scales are supposed to be registered with the state (along with a fee), so that inspectors from the Texas Department of Agriculture can ensure that they're not tipped in the seller's favor. In addition, the Department requires that each certified scale have a certification sticker be visible to the consumer.

The intent, which is supported by the clear language of the bill, merely describes the food sold and exempted from Department weights and measures regulations, and not food limited by the place of consumption. At no point in the legislative process, committee testimony, nor in any draft of the legislation was there language that limited the scope of the legislation to scales used to weigh food for immediate consumption on the premises. In a formal letter, TRA asked TDA to reconsider the adoption of its rules, and to eliminate the term “on the premises”.

In 2017 the Texas Legislature passed HB 2029 which eliminated registration and certification

No changes were made to the agency’s rules and further, TDA asked the Texas Attorney

requirements for scales “exclusively used to weigh food sold for immediate consumption.” This means that food service establishments that use scales to weigh food for pricing, such as yogurt shops, barbecue restaurants, and salad and sandwich establishments are not required to have their scales registered.

General for an opinion, which was issued in April of 2018. The Attorney General sided with the authors of HB 2029. “The language of the statute requires that the vendor sell food that a consumer can eat immediately, but it does not mandate where or when the purchaser will eat that food,” Paxton wrote. “Nor does it require that the seller provide a space for the consumer to eat.”

Shortly after passage, the Department of Agriculture, the agency charged with verifying the accuracy of the retailers’ scales, passed rules to nullify the bill, deciding that businesses would only be exempt from regulation if they weighed foods to be eaten “on the premises.” But the barbecue bill's authors argued that

TRA is supporting legislation this session to further clarify and strengthen the language of the original bill and to implement the Attorney General opinion.

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(within 30 days) the wet or dry status of a prospective applicant’s proposed location to sell alcoholic beverages, as part of the TABC application process.

TABC PERMITTING - WET/DRY CERTIFICATION Under the current Texas Alcohol Beverage Code, all alcohol permit and license applications require the relevant city or county to certify the wet/dry status of the of the applicant’s location. TABC cannot legally issue a permit without this wet/ dry certification from the appropriate city/ county. However, the law does not require any set timeframe for this certification. There have been multiple cases reported whereby a city or county has not certified the wet/dry status in a timely manner, causing the applicant to delay opening and incur unexpected inventory and labor costs. It has been reported that many delays of the cities/ counties wet/dry certification were caused by cities/counties using the certification process to make applicants take action on matters wholly unrelated to the alcohol permit, such as local code compliance relating to construction, plumbing, electric and other areas. TRA is supporting legislation that will require cities and counties timely to certify

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The Sunset Commission included the recommendation as part of their final report on January 9, 2019, and the TABC Sunset bill will include this language. By requiring a set time frame (30 days) for a city or county to certify wet status, the TABC permitting process will be significantly streamlined, efficient, and effective. TABC will be able to approve permits and licenses quicker (without having to unduly wait for city or county certification) and businesses will be better able to plan, financially and employee staffing, for business openings and permit approval.

ALCOHOL DELIVERY The rapid growth of delivery and digital ordering promises a bright future for restaurants and the alcohol industry. Delivery visits are up ten percent, and sales up 20 percent since 2012, with the majority of growth coming from digital orders. In the next five years, analysts predict that 25% of all restaurant sales – $200 billion out of the $800 billion industry – will occur through digital channels, with the majority of that being delivery. There is a strong and growing consumer


PRESIDENT’S CIRCLE The President’s Circle is an endowment for the Texas Restaurant Association Education Foundation. Members of the President’s Circle are the Foundation’s highest donors and are fully committed to its sustainability. Endowment gifts are designated for educational programming and workforce development opportunities produced by the Texas Restaurant Association Education Foundation and that impact tens of thousands of lives each year.

President’s Circle Members

$

$

75,000

50,000

Claire and William L. Hyde, Jr. Greater Austin Restaurant Association Greater Dallas Restaurant Association Rio Grande Valley Restaurant Association San Angelo Restaurant Association

$

Chef Sharon Van Meter Chef Charles Duit Jessica Delgado

25,000

Nikky Phinyawatana Jimmy Hasslocher In Memory of G. Jim Hasslocher

Carmelo Mauro David Cea Roger Kaplan

Steph Smith, Director of Strategic Partnerships, Texas Restaurant Association Education Foundation R E S TA U R A N T V I L L E M A G A Z I N E Q 1 stephsmith@tramail.org | 512-457-4183 | www.txrestaurant.org/foundation

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This proposed legislation does not interfere with the three-tier system or expand the service of alcohol to dry areas of the state. Mixed beverage permittees will still be required to purchase their alcohol through the same distribution channels that exist under current law. Furthermore, this bill will not allow alcohol to be delivered to those areas of the state that are not wet for alcohol.

demand to have alcoholic beverages delivered with their meals. Many people enjoy margaritas with their fajitas, beer with barbeque or a Bordeaux with their steak, and that is the one piece missing from the restaurant meal delivery experience. Alcohol delivery is occurring Texas but is limited to deliveries from package stores and beer and wine permittees, either through third-party delivery apps or by retailers themselves. Texas law permits beer and wine to the leave the premises of a beer and wine permittee, but the same authority does not extend to a mixed beverage permittee. Under the current Texas Alcohol Beverage Code, alcohol is prohibited from leaving the premises of a restaurant that holds a mixed beverage permit, save for the case of a partially-consumed bottle of wine. A person may take alcohol off the premises of a mixed beverage permittee located in a hotel. With customers increasingly craving convenience and hotels, grocery stores and package stores already permitted to allow alcohol to be taken or delivered off the premises, TRA is supporting legislation that will level the playing field for restaurants.

UNIFORM EMPLOYMENT STANDARDS When Austin’s Paid Sick Leave ordinance passed last fall, it was clear that something needed to be done to draw the line against government interference in the employeremployee relationship. TRA, along with 15 other prominent business groups, including the Texas Association of Business, the Texas Retailers Association and the Texas Association of Builders joined a new coalition, the Alliance for Securing and Strengthening the Economy in Texas (ASSET). ASSET was key in successfully fighting the Paid Sick Leave ordinance this past November, which was ruled unconstitutional by the Third Court of Appeals in Austin. TRA (and ASSET) is supporting legislation would preempt local governments from unilaterally enacting local employment and

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labor laws, like employer benefits, employer hiring practices, scheduling, and other daily operational business practices. SCHOOL START DATE In 2006, the Texas Legislature established the 4th Monday in August as a state-wide, uniform start date for public schools. However, in 2015, H.B. 1842 became law, which allowed school districts to exempt themselves from 67 state requirements, one of which being the uniform, 4th Monday in August start date, thus creating early and inconsistent school start dates throughout the state. Early and inconsistent start dates have disrupted private sector business operations throughout the state, causing reports of significant revenue losses, reductions in operating hours and operating capacities, and reductions in workforce (including summer jobs once available to school kids and teachers) as businesses have been forced to scale back to adjust to a dramatically shrinking family customer market disrupted and altered by early school start dates. In his 2017 study, noted Texas economist Dr. Ray Perryman concluded that moving the average school start date in Texas just one week earlier would cost the state a billion dollars in lost economic activity, more than 7,500 permanent jobs, and $62.1 million in lost tax revenues. These losses are being most profoundly felt by small businesses which comprise at least 70% of the Texas travel and tourism industry. Many small businesses, such as restaurants, accommodations, retailers, attractions, summer camps, state park concessionaires, sole proprietorships, independent contractors, and others, are reporting double-digit percentage decreases in business volume and revenues. Without a full summer family travel period, the short-

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term and long-term outlook for many of these businesses is dubious. TRA is working with the A+ Texas coalition to support legislation to establish a uniform school year that begins after Labor Day and ends before Memorial Day. This will restore a full summer for Texas families and enable Texas businesses to grow while generating more tax revenues and creating more jobs.

*************************************** TRA’s legislative issues are of utmost importance to not only Texas restaurants, but the business community, and the state economy as a whole. TRA will continue to fight for what is best for Texas restaurants, safeguard entrepreneurship, and ensure that our lawmakers at the state, federal and local levels are held accountable. While Jackson and his legislative team tackle the 86th Legislature, he says he also has his eye keenly fixed upon the next election cycle, and not just the presidential race. Every ten years the state district lines are redrawn following completion of the United States census, which is scheduled for 2020. “Whomever controls the governor’s mansion and the state legislature is even more critical at this point, because that is also who will control redistricting.” Which sets the legislative stage for the next ten years. For updates throughout Texas’ 86th Legislative Session please visit TRA’s Advocacy page.


SEE YOU IN SAN ANTONIO SAVE THE DATE! JA N UA RY 1 8 – 1 9 , 2 0 1 9 Qu ali fy i n g Co mpetiti o n Conrad N. Hilton College University of Houston, Houston Texas

F E BRUA RY 8 – 9 , 2 0 1 9

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M A RC H 8 – 9 , 2 0 1 9 S t ate Inv itati o n al St. Philip’s College San Antonio, Texas

GOT TIME? Volunteer for any of the 2019 Texas ProStart Invitational competitions! Just have an hour? We’ve got a time slot for you Have more time? Consider judging or being a timer

Contact Thomas Boyle at tboyle@tramail.org or 800-395-2872 to learn more

R E S TA U R A N T V R I LELSETA MUAR GAAN ZT I NVEI LN L EO V MEAM GB AE ZR I N2E0Q 18 1

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self-pour machines are sleek, modern, and oh-so-efficient.

Wine2.0 Vino goes high tech

W

hen Carrie Britton, owner of Funky Door Bistro & Wine Room in Lubbock opened her doors eight years ago, the city had just recently reversed their pre-prohibition law that had kept them dry for ages. As a sommelier and new restaurant owner with more than 650 wine labels on her list, one of her primary goals was to educate guests about wine. However, anyone who knows anything about wine, knows that it is both challenging and expensive to open multiple bottles just for sampling, when an open bottle only survives about three days in the refrigerator. Solution? Wine dispensing, or self-pour machines. Wine dispensing machines have been around for years, but these aren’t the clunky, robot-like arms of yore. Today’s

“Wine was not a huge part of the market at the time,” Carrie recalls. “The wine machines were perfect. They allow people to get a taste, a half glass or less without a commitment of a full glass or bottle. We also really wanted a way to showcase our extensive by-the-glass selection.” Britton currently offers a selection of 40 wines using the NapaTechnology Wine Stations. Wines can be dispensed in one and a half, three and six ounce pours, allowing guests the opportunity to taste as many wines as they like without having to look at a menu. The innovation uses harmless, inert gas to protect wines from being altered by oxygen for up to five weeks. It stores each wine at its optimum temperature and ensures a pristine wine tasting experience. The wines are dispensed directly to customers through the use of a microchip card, which also allows for the monitoring of consumption - another big bonus. When Britton moved the restaurant to a new, larger location, there was initial R E S TA U R A N T V I L L E M A G A Z I N E Q 1

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Q 1 R E S TA U R A N T V I L L E M A G A Z I N E

ANSI-accredited; approved by the Texas Department of State Health Services


confusion surrounding the machines, and Texas alcohol laws. The Texas Restaurant Association stepped in, along with other interested parties, which ultimately led to a personal visit and meeting with Adrian Bentley Nettles, Texas Alcohol Beverage Commission executive director, and Jared Staples, director of external affairs, among others. That meeting prompted TABC to clear up fluctuating interpretations about retailers’ use of consumer self-pour machines in a Marketing Practices Advisory, which clarified that “self-pour systems” are indeed legal under certain conditions. TABC held a stakeholder meeting on February 1, 2019, to get input from affected and interested parties. Once finalized, TABC will publish the advisory on its website. “TABC was so great to work with,” Carrie says. “Such a great change from the past. For those of us who really want to do things by the book, they wanted to help us get to our yes.” The advisory is significant because it will be among the first that TABC has published in more than five years. General Nettles reinstated this service for the alcoholic beverage industry to provide guidance on a common issue impacting the industry, and ensure consistent interpretations and applications of the statutes and rules across the state. While nothing can replace the human element of a personal pour, and they are not inexpensive, the machines offer a vehicle through which many different wines can be sampled conveniently, safely and efficiently - making it well worth the cost.

Carrie Britton, Owner/Sommelier - Funky Door Bistro, Lubbock Jared Staples, Director of External Affairs – Texas Alcoholic Beverage Commission

“Our goal is to help everyone experience the various types of wine from around the world and to never make anyone feel that you have to have a degree in enology to enjoy a great glass of wine,” Carrie says. “The response, especially at first, was overwhelming. People love to be able to taste before committing to a whole glass or bottle.”

Tag Us! @TXRestAssoc

R E S TA U R A N T V I L L E M A G A Z I N E Q 1

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Five Stars. Our group feeds bigger dividends and a safer workplace for you. Have you prepared a safe workplace? Members of the Texas Restaurant Association Safety Group are eligible to receive extra dividends, a greater discount on their workers’ comp premiums and more. If you are committed to a higher level of safety, join other leaders in your field to maximize the rewards. Be part of a safer Texas. To learn more about becoming a member, contact your agent or Tim Sekiya at (800) 395-2872 or tsekiya@tramail.org.

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Q 1 R E S TA U R A N T V I L L E M A G A Z I N E


COMMUNIT Y NE W S

o i n o t n A n a S

D N U O B

24 Teams Advance to the Texas ProStart Invitational State Finals

C

ompetition has been fierce at two recent Texas ProStart Qualifier competitions, yielding a total of 24 teams heading to the State Final in San Antonio at St. Philip’s college on March 8-9, 2019. The teams are all students at schools using the Texas ProStart curriculum, an industry-based culinary arts and hospitality study. Produced by the Texas Restaurant Association Educational Foundation (TRAEF), the Texas ProStart competitions are the largest in the country, with more than 320 students competing in either culinary or restaurant management. The first of the Texas ProStart Qualifier competitions was held January 18 and 19 in Houston at the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston. R E S TA U R A N T V I L L E M A G A Z I N E Q 1

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COMMU N I T Y NEWS WINNING TEAMS FROM TEXAS PROSTART QUALIFIER

CULINARY

HOUSTON JANUARY 18-19

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Held at the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston.

1 - Dr. Gene Burton College and Career Academy: Preslie Mann, Ramsey Anderson, Rachel Bristow Madison Demien, Instrutor Cody Hayes

2 - Mesquite High School: Maximillano Chavez, Carlos Ramirez, Denice Castillo, Sebastian Savedra, Houston Dockins, Instructor Sandra Sepulveda

3 - B.F. Terry High School: Carol Ellegan, Daniel Fores Cano, Nayelli Garcia Danielle Vasquez, Instructor Trudy Townsend

4 - Dr. Kirk Lewis Career and Technical HS: Lilliana Fonseca, Luke Castillo, Kevin Garcia, Celine Webster, Instructor Richard Crandall

5 - Guthrie Center for Excellence: Cameron Watson, Nikki Altmann, Shania Bautista, Ayddee Amaro, Lauren Dumesnil, Instructor Jon Alford

6 - Glenda Dawson High School: Devan Maumasi, Damelyn Henderson, Evelyn Chow, Mark Dalde, Kyle Morgan, Instructor Sean Dunn

Q 1 R E S TA U R A N T V I L L E M A G A Z I N E


MANAGEMENT

COMMUNIT Y NE W S WINNING TEAMS FROM TEXAS PROSTART QUALIFIER

HOUSTON JANUARY 18-19 Held at the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston.

1 - Glenda Dawson High School: Jill Brady, Payton Bryant, Jesse Soria, Instructor Sean Dunn

2 - John Marshall High School: Samjuana Evans, Chloe Farias, Sarah Gregory, Instructor BJ Salter

3 - Trimble Tech High School: Alexandra Gonzalez , Paola Martinez, Kimberly Sanchez, Rayven Barnaba Anna Loera, Instructor Natasha Bruton

4 - Mesquite High School: Jared Huerta, Mikayla Miller, Mikayla Leija Sebastian Soto, Stephanie Perez, Instructor Amie Najarro

5 - North Shore Senior High School: Nicole Sagredo, Jesus Gutierrez, Miguel Bautista, Instructor Sherrissa Veal

6 - Forney High School: Madison Biggers, Anthony MaQuar, Hayden Blalock, Ethan Stobaugh, Salvador Castillo, Instructor

R E S TA U R A N T V I L L E M A G A Z I N E Q 1

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COMMU N I T Y NEWS WINNING TEAMS FROM TEXAS PROSTART QUALIFIER

CULINARY

FRISCO FEBRUARY 8-9

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Held at the at Collin College, Preston Ridge Campus.

1 - Byron Nelson High School: Alexis MclainMichael Burns,Hannah Trotman, Dylan Puntureri,Jack Ransom Green, Instructors Joseph Maher & Victoria Hooker

2 - Azle High School: Houraye NiangHunter Redd, Gracie Wynns, Alyssa Moen, Daniela Rodriguez, Instructor Joseph Koons

3 - Ben Barber Innovation Academy: Donovan Johnson, Isaiahs Ortiz, Clayton Redmon, Bryanna Martinez, Ashlyn Self, Instructor David Roberson

4 - The Colony High School: Alex MezaThomas Reinbold, Alix Phanh, Haley Robinson, Kayla Kellaway, Instructor Amanda Bensley

5 - North Mesquite High School: Leslie Marin, Jyree Savoy, Alejandro Sierra, Instructor Lauren Chinea

6 - West Mesquite High School: Justin Montoy, Ivan Ng, Alejandro Perez, Jesus Perez, Instructor Chelsea Hogue

Q 1 R E S TA U R A N T V I L L E M A G A Z I N E


MANAGEMENT

COMMUNIT Y NE W S WINNING TEAMS FROM TEXAS PROSTART QUALIFIER

FRISCO FEBRUARY 8-9 Held at the at Collin College, Preston Ridge Campus..

1 - Ben Barber Innovation Academy: Zachary Mann, Justice Jackson, Colby Jones, Gabriel Romero, Instructor David Roberson

2 - John A. Dubiski Career High School: DeMia Martin, Liliana Moreno, Vanessa Contreras Juan Ascenio, Instructor Valerie Beckwith

3 - Byron Nelson High School: Stephanie Garcia, Jackson Hutson, Kaylee Wheeler, Instructors Joseph Maher & Victoria Hooker

4 - North Mesquite High School: Angel Vega Gallegos, Leslie Lazo, Imari Carter, Instructor Lauren Chinea

5 - Poteet High School: Sebastian Peterson-Sanchez, Briana Liendo Juan Chapa, Sanaa Briggs, Instructor Katey Rhodes

6 - Brewer High School: Alysa Evans, McKenna Brown, Instructor Kaylie McPherson

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Texas Restaurant Association Education Foundation Partners EXCLUSIVE

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e’re thrilled to introduce a new industry job board built specifically with our members and our industry in mind. Use this industry job board to find all kinds of opportunities - hourly and salary, FOH and BOH, jobs for students just starting out and jobs for industry veterans. Additionally, we welcome our restaurant education, vendors, and tech industry folks to add their jobs, too. Our goal is to be the best source for all industry jobs in Texas.

Add Your Jobs

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ob posting is FREE for all of our Texas Restaurant Association members using the below link. There is a great option to boost your job posting while filing out the form, which will push out your posting to even more potential candidates. You can add your jobs manually, or work with our partner, Self Opportunity, to sync your existing job listings with our board. Get in touch with Brian Medina at brian@selfopportunity.com for more details.

With one post, save on boosting to these other sites!

Work in Texas

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Profile for Texas Restaurant Association

Restaurantville Magazine Q1, FEBRUARY 2019  

Texas Restaurant Association Restaurantville Magazine

Restaurantville Magazine Q1, FEBRUARY 2019  

Texas Restaurant Association Restaurantville Magazine