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Restaurantville winter

M AG A ZI N E

CO N N EC T IN G THE TE X A S R E STAUR A NT CO MMUN I T Y

What Texas Restaurants Need to Know About EMV Credit-Card Technology


PUBLISHER Richie Jackson, CEO Texas Restaurant Association EDITOR Wendy Saari, Vice President, Marketing & Communications Texas Restaurant Association ART DIRECTOR Carol Ann Lee, Graphic Design Manager Texas Restaurant Association CONTRIBUTORS Chantal Rice RESTAURANT VILLE MAGAZINE is published quarterly by the Texas Restaurant Association.

Editorial and advertising questions can be directed to Wendy Saari at 512-457-4100 or wsaari@tramail.org.

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

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

restaurantville.com


Contents F E AT U RES 4

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CH ARGE I T! What Texas Restau ran ts N eed t o Know Abou t EMV Cred i tC ard Tec hnology

F E AT U RES 25

T EXA S R E STAUR ANT INDUS TRY TO POST GROW TH I N 2 015

28 T IP S FOR C R E ATI NG THE P ERFEC T JOB LI STI NG

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D E PA RTMENTS 3 0 T EXA S 36 0 3 7 CO MM UNI T Y NE W S

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CL ICK HERE TO SUBSC R IB E

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Charge It! What Texas Restaurants Need to Know About EMV Credit-Card Technology BY CHANTAL RICE

Beginning Oct. 1, business

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ses that do not use credit-card terminals designed to accept EMV chip cards will be liable for counterfeit card fraud losses.

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Restaurants that don’t employ EMV card readers could be stuck with some hefty chargeback costs.

T

here are many great reasons to delve into the often complicated and unforgiving world of restaurant operations. You may have a passion for food, a fabulous family recipe and a gift for hospitality. Hopefully you have a good head for business. Because, business savvy is certainly paramount for running a restaurant these days. In this technological age, restaurateurs who can keep pace often come out ahead. One impending technological change involving how restaurants accept guest payments has many Texas restaurant operators scrambling to gather information, and in some cases, without much help from their payment-industry partners.

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The

solution

is obvious, right?

Here’s what’s at issue: Beginning Oct. 1, businesses — including Texas restaurants — that do not use credit-card terminals designed to accept EMV chip cards will be liable for counterfeit card fraud losses. That means if a criminal pays, for instance, with a counterfeit credit card at a Texas restaurant that doesn’t use an EMV card reader, the restaurant will be responsible for that chargeback. This marks a liability shift, as, up until this October, any counterfeit credit-card charges would be paid by the card’s issuing bank. Essentially, restaurants that don’t employ EMV card readers could be stuck with some hefty chargeback costs. The solution is obvious, right? Texas restaurants should upgrade their payment systems. But it’s not that simple. In fact, the entire conversation surrounding EMV credit-card technology and Texas restaurants is pretty darn complicated. Many restaurateurs are unsure how to proceed, have gotten conflicting information or simply lack knowledge about the technology change altogether. R E S TA U R A N T V I L L E M A G A Z I N E W I N T E R 2 0 1 5

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EMV cards are

undeniably more secu re than traditional magnetic-stripe cards. WH AT IS E MV T ECHNO LO GY ? What exactly is EMV? The abbreviation EMV stands for “Europay, MasterCard, Visa.” EMV standards were formed by Europay, MasterCard and Visa in 1993 in order to protect debit and credit cards accepted at the point of sale and during ATM transactions. EMV credit cards, or smartcards, represent a new generation of credit cards. They are chip-based payment cards containing all the information needed for making payment. The main advantage to EMV cards is that they will cut down on counterfeiting, which accounts for 37% of all U.S. credit card fraud, according to a 2014 report by Aite Group. The difference between EMV cards and the magnetic-stripe payment cards most consumers use today involves security. EMV cards are undeniably more secure than traditional magnetic-stripe cards, for several reasons. The magnetic stripes on the credit and debit cards in use today store data about the card account and user — information that is unchanging.

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Therefore, anyone who accesses the card’s data gains access to the sensitive card and cardholder information needed to make a purchase, leaving traditional magnetic stripe credit cards vulnerable to counterfeiters. EMV smartcards, however, contain a small computer chip. Every time a consumer uses their EMV card for payment, EMV security standards authenticate that the card is present at the point of purchase, and the card’s computer chip creates a unique transaction code that cannot be used again. This makes EMV cards essentially impossible to counterfeit. Creditcards.com breaks down EMV card security in these terms: “If a hacker stole the chip information from one specific point of sale, typical card duplication would never work because the stolen transaction number created in that instance wouldn’t be usable again and the card would just get denied. … EMV technology will not prevent data breaches from occurring, but it will make it much harder for criminals to successfully profit from what they steal. Experts hope it will help significantly reduce fraud in the U.S., which has doubled in the past seven years.” Similar to magnetic-stripe cards, EMV card payments are processed through card reading and transaction verification, but EMV cards are read in a different way. Merchants, including Texas restaurants, will be able to accept EMV cards in two ways: through “card dipping” and through “contactless card reading.” When card dipping, a customer inserts his EMV card into the reader terminal slot and waits for it to process. This takes a bit longer than what consumers are used to when swiping a magnetic-stripe card, a potential setback for busy restaurants trying to process multiple transactions at once. The card-dipping process enables data to flow between the EMV card chip and the card’s issuing bank or financial institution, in order to verify the card’s legitimacy and create the unique transaction code. Contactless card reading, also known as near field R E S TA U R A N T V I L L E M A G A Z I N E W I N T E R 2 0 1 5

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communication (NFC), allows a customer to tap his EMV credit card against a terminal PIN pad’s contactless reader for payment acceptance.

Depending on the verification method tied to the EMV card, a consumer may have to sign to complete the transaction, or enter a PIN. When a cardholder’s PIN is used to validate the purchase, this is referred to as “chip and pin,” and it operates like a checking account debit card. If a merAccording to Greg den Herder, The new Clover POS terminals offer a great d chant’s terminal does not have a PIN pad, the system will request the cardholder’s signature. In some cases, as with transactions at quick-service restaurants today, no customer verification will be required for a purchase. The United States is coming late to the EMV game, with the technology already implemented in some 120 countries on four continents. Currently, there are more than 1.5 billion EMV cards being used throughout the world, and research organization Aite Group estimates that by the end of this year, nearly 70 percent of credit cards and 40 percent of debit cards used in the U.S. — more than 1 billion cards total — will be EMV cards. For the next few years, many card issuers will include both a mag-stripe and an EMV chip.

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deal of added value to Abby’s Catering Services’ client base and business processes.

TO E MV O R NOT TO E MV ? Given this soon-to-be-ubiquitous credit-card technology, the equipment upgrades needed to take advantage of the technology and the costs and staff training associated with upgrading, not to mention the chargeback liability and a quickly approaching counterfeit card liability shift deadline, throngs of Texas restaurant operators are faced with the decision of whether to make potentially costly technology upgrades in the coming months. And oftentimes, they’re not getting the answers they need from their POS providers and credit-card processing partners.

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“Our POS equipment, Aloha, is one of the biggest, if not the biggest, provider of POS equipment in the country, and they are still waiting to hear from the big credit-card processors on what equipment will be required to be compatible with their terminals,” says Harlan Scott, operations manager for Parkside Projects in Austin. “We can’t upgrade until we’re told how.”

Restaurants are not required to implement any new technology this October

Unfortunately, this is a common response from Texas restaurant operators. But Jim Higgins, Vice President of Business and Financial Services for the National Restaurant Association, wants to assure Texas restaurateurs that, despite the rollout of EMV technology being somewhat complicated and many usage concerns being far from resolved, the sky is not falling, though he does admit to a bit of a chicken-and-egg scenario when it comes to implementing the technology. Should restaurants buy EMV compatible hardware now or wait until more consumers are using EMV cards? “Restaurants are not required to implement any new technology this October. That date begins a liability shift for counterfeit card transactions. This really means that if a criminal buys a meal at a Texas restaurant using a counterfeit EMV chip card after Oct. 1, the restaurant is responsible for that fraud purchase,” Higgins says. “We think that watchful waiting is appropriate for many restaurateurs in 2015.”

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By the end of this year, nearly 70% of credit cards and 40% of debit cards used in the U.S. will be EMV cards.

r.

Because many restaurants incur little in counterfeit fraud costs, Higgins suggests Texas restaurateurs do the math to calculate whether the cost of buying new EMV terminals or retrofitting their existing POS terminals in 2015 is worth the capital cost. “The No. 1 thing is that restaurants not be frightened into a purchase by a POS vendor,” he says. “POS providers often say EMV is mandated by Oct. 1. I would recommend at some point doing it. We assume that by the end of 2017, restaurants will see that the majority of the cards that come in will be chip cards. When this becomes main-stream, then it makes sense to upgrade.” For some restaurant operators, including Parkside’s Scott, the potential for higher costs associated with fraudulent card use and chargebacks doesn’t weigh heavier than concerns about upgrade costs. “Chargeback requests happen less than 12 times a year, and we are able to counter most disputes by sending in itemized or signed receipts,” Scott says.

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José Cuevas, owner of several JumBurrito locations is undaunted by the task of upgrading to EMV-capable systems.

For José Cuevas, owner of several JumBurrito locations in Midland and Odessa, the idea of upgrading to EMV-capable systems isn’t too daunting, even if some specifics involving the upgrade remain unclear, and it’s a change he’s happy to make.

“I’m working with our Micros representatives to make sure we are ready. However, like most government rollouts lately, the rules are vague, so when the rules firm and Micros is ready to upgrade, we will. I have spoken with our [credit-card] processor, Merchant Warehouse, and they are in agreement that Micros will ensure that we meet EMV solutions,” Cuevas says. “I personally believe we restaurant owners have a great responsibility to ensure our guests’ credit-card information is protected to a higher degree and at all times.” While many restaurateurs are playing the waiting game, others are embracing the EMV changes wholeheartedly. Greg den Herder, Chief Operating Officer for Abby’s Catering Services in Houston, says Abby’s embraces new technology as it is proven in the market, and aims to offer security and ease of use to customers. During the past year, Abby’s has worked closely with merchant processor First Data, which has assisted Abby’s with its EMV rollout and POS equipment planning, assistance den Herder calls “instrumental.” Abby’s purchased new Clover POS terminals, which can be used with EMV PIN pads at the Abby’s retail unit and corporate cafeteria locations.

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Health Care Reform: Guidance and Solutions  Guidance

The TRA is committed to helping you understand what the regulations mean to your business and what you need to do to comply.

 Solutions

The TRA trusts UnitedHealthcare to develop health care solutions for the hospitality industry that comply with the Affordable Care Act.

To discuss UnitedHealthcare’s solutions for your business, contact Clinton Wolf at (312) 348-7064 or clinton_v_wolf@uhg.com.

Š2013 United HealthCare Services, Inc. Insurance coverage provided by or through UnitedHealthcare Insurance Company or its affiliates. Administrative services provided by United HealthCare Services, Inc. or their affiliates. Health Plan coverage provided by or through UnitedHealthcare of Texas, Inc. UHCTX638981-001 F O R A D V E R T I S I N G I N F O R M AT I O N C O N TA C T W E N D Y S A A R I AT 5 1 2 - 4 5 7 - 4 1 0 0 O R W S A A R I @ T R A M A I L . O R G

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Though den Herder acknowledges the cost to upgrade to EMV technology has not been insignificant, he rationalizes it by looking at the technology’s value add and cost benefit versus capital outlay. “In this scenario, the technology and physical equipment upgrades not only help us stay in-line with the new mandate, but also offer a great deal of added value to our client base and business processes,” he says. “These include embedded gift-card capabilities, a loyalty app, syncing with our financial accounting systems, an employee management tool, cloud access and, quite frankly, it just looks cool.”

C AN E MV R E AL LY D E L I V ER T H E G O O DS ? The NRA’s Higgins says there are plenty of concerns with implementing EMV technology, specifically for restaurant operators, which remain unanswered by POS providers and credit-card processing companies. Among them are issues related to PCI (Payment Card Industry) compliance. “The PCI protocol hasn’t been released yet for EMV,” Higgins says. “That’s supposed to be in July. That’s why some businesses are appealing to Congress, saying they can’t have the liability shift occur when businesses don’t have enough info and technology to do this.” David Gilbert, President of the hospitality group for Heartland Payment Systems, which is the NRA’s endorsed provider for payroll, payment processing, and gift/loyalty, says PCI

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compliance will likely continue in much the same manner. “Implementing an EMV terminal or POS system does not excuse a restaurant from PCI-compliance requirements,” Gilbert says. “Instead, it helps to view EMV as a physical payment type, much like magnetic-stripe readers, but with many more features that reduce the chance for counterfeiting.” Additional concerns include the challenge of keeping equipment unbroken, and basic payment capabilities at the drive-thru, over the phone and with delivery services.

Kevin Hawkins, owner of Macaroni Joe’s in Amaril

“There are many situations where people are given their boss’ credit card to pay for big events at the restaurants. Handling credit-card deposits over the phone is something that is already going away due to PCI-compliance laws, but all these steps are making it harder for the guest to casually pay for things,” Scott says. According to Higgins, when it comes to making phone orders or delivery payments, “the card industry has not yet done a good job of clarifying these concerns. They say they will by this July. … Theoretically, it’s possible that every pizza-delivery guy will have a chip reader, but that’s not a product that’s currently available.” And when it comes to paying for food at a drive-thru, there are more questions than answers. “At this moment, Visa doesn’t have a good an-

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As consumers

learn the specifics

llo has started researching the EMV upgrade with his POS provider.

swer for how to handle chip dip at a drive-thru,” Higgins says. As consumers learn the specifics of using these new EMV cards to make purchases, restaurant staff may be learning right along with them. Kevin Hawkins of Macaroni Joe’s in Amarillo says he’s started conversations with his POS provider and credit-card processor about an EMV upgrade, noting “communication is not one of their strong points,” and says if Macaroni Joe’s does indeed upgrade to EMV-capable equipment, he’ll

of using these new EMV cards to make purchases, restaurant staff may be learning right along with them.

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likely choose one of the Ingenico or VeriFone systems that was recommended. And when it comes to training staff on these systems, Hawkins says Macaroni Joe’s will do “whatever is needed to make dang sure they fully understand what they are doing.”

EMV TECH NO LO GY W I T H A H EA R T While there are a variety of EMV-capable systems on the market, some key components to take note of include those that can supply more security than EMV alone. Heartland has a number of POS solutions and partners that help restaurants upgrade to EMV. XPIENT and POS 360 are two such restaurant POS systems that Heartland supports. Third-party restaurant system partners Heartland recommends include pcAmerica and Dinerware.  “We can also provide a full solution of hardware peripherals, terminals, software and services to support the implementation,” Gilbert says, noting that XPIENT and POS 360 support Heartland Secure, the company’s security solution that is backed by the most comprehensive breach warranty in the industry. “Heartland Secure combines EMV, E3 end-to-end encryption and tokenization to provide merchants with the highest level of security available to protect against card-present data fraud.” With Heartland Secure, when an EMV card is used for payment, Heartland encrypts the card data, then a secure transaction is processed and the card data is replaced with a unique reference number, or “token,” that can be used for returns and repeat purchases, but is unusable by outsiders and has no value. Employing this encryption and tokenization technology alongside EMV ensures the best security for cardholders and merchants, Gilbert says.

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“There are two very important differentiations between Heartland Secure and other offerings on the market: We do not charge for encryption and our breach warranty is not limited,” Gilbert says. “Unlike competitors, Heartland includes encryption at no extra cost and our encryption method does not require updates to the keys, making it easier and less costly to maintain. We also do not charge for single-use tokenization.” While Gilbert says costs vary depending on which products and services a restaurateur opts for, Heartland does not impose additional charges for merchants to process EMV transactions, and Heartland does not charge for E3 end-to-end encryption and tokenization.

Key Questions Texas Restaurateurs Should Ask When Upgrading to EMV It’s important for restaurant operators to work with providers they trust when looking to upgrade their systems. Ask yourself, your credit-card processor and POS provider questions such as: • What are my current chargeback write offs due to counterfeit cards? • Can my current POS system be upgraded to support EMV? What is the cost for that upgrade?  • Will the new POS system allow the restaurant to provide tableside payment or counter-based payment only? • If tableside payment is an option, what is the cost for associated devices? Are they robust? How do they communicate with the POS system? Is there an additional charge for communications from the device to the POS system? Is the communication between the device and the POS system secure? Are there wireless or network upgrades required to use these devices? • Is the POS system PCI compliant?  • Does the POS system encrypt both EMV and magnetic-stripe transactions?    R E S TA U R A N T V I L L E M A G A Z I N E W I N T E R 2 0 1 5

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46 State Restaurant Associations F O R A D V E R T I S I N G I N F O R M AT I O N C O N TA C T W E N D Y S A A R I AT 5 1 2 - 4 5 7 - 4 1 0 0 O R W S A A R I @ T R A M A I L . O R G


“The only costs a restaurant incurs,” Gilbert says, “are the costs associated with installing terminals that accept EMV transactions.” For some Texas restaurateurs, the cost of upgrading immediately isn’t worth the risk of incurring potential chargebacks on fraudulent payments. For others, there’s nothing riskier than losing customers who think their credit-card information isn’t safe at a restaurant. “Every day, I am concerned about higher cost on one thing or another,” says Macaroni Joe’s Hawkins. “With the breaches we have seen so far, I think it would be silly to think they will stop. … The more security we can have in place, the better. Having stolen personal data on the front page of the paper or on the 6 o’clock news can do a ton of damage, especially to a small company. Taking every step to prevent this is important to me.”

Additional Resou rces Online Fraud May Surge After EMV Chip Card Rollout Read Article Source: creditcards.com EMV: Lessons Learned and the U.S. Outlook Read Article Source: Julie Conroy, Aite Group Data Breaches Turn Spotlight on EMV Cards Read Article Source: Tamara Holmes, creditcards.com PCI DSS Self-Assessment Questionnaire (SAQ) Read Article Source: PCI Security Standards Council

more secu r ity we can have in place,

The

the better. R E S TA U R A N T V I L L E M A G A Z I N E W I N T E R 2 0 1 5

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Texas Restau rant Industry Expected to Post Growth in 2015 State Ranks Second in Sales Volume, First in Employment Growth The restaurant industry in Texas is expected to post 4.8% sales growth in 2015 to reach $44.5 billion according to the National Restaurant Association’s (NRA) 2015 Restaurant Industry Forecast and trends report. Texas restaurants will employ 1.2 million individuals next year and create an additional 260,700 jobs in the next decade. “Once again Texas is among the nation’s leaders in restaurant sales growth and first in the nation in restaurant employment growth. With $44 billion in sales, the Texas restaurant industry continues to be a cornerstone of the community and the economy,” said Richie Jackson, CEO, Texas Restaurant Association. While the operating environment for America’s one million restaurants remains challenging, 2015 will mark the sixth consecutive year of real sales growth for the industry. Overall, industry sales are projected to reach $709.2 billion in 2015, up 3.8 percent from 2014. 2015 also will mark the 16th consecutive year in which restaurant industry employment will outpace overall employment growth. Restaurants will employ 14 million individuals this year as the nation’s second-largest private sector employer, representing about 10 percent of the total U.S. workforce. R E S TA U R A N T V I L L E M A G A Z I N E W I N T E R 2 0 1 5

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June 28-29, 2015 Kay Bailey Hutchison Convention Center

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“Our nation’s restaurants continue to be an essential part of Americans’ daily lives and play a vital role in every community across the country,” said Dawn Sweeney, President and CEO of the National Restaurant Association. “Although operators will continue to face a range of complex challenges in 2015, the restaurant and foodservice industry remains a fundamental driver of the nation’s economy, while providing valuable careers and opportunities to 14 million Americans.” Operators will continue to face a range of challenges, including rising food costs, building sales volume, the economy, healthcare, and recruiting and retaining employees. For more information about the NRA’s 2015 Restaurant Industry Forecast, visit Restaurant.org/Forecast.

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Tips for

Creating the Perfect Job Listing

Listen up restaurant owners, hiring managers, and HR professionals: you can do better. Yes, the job market is still slow and there are many people looking for work, but that does not mean you shouldn’t take the time to write a good, descriptive jobs post. Fret not – we are here to help. Behold, some golden tips for creating the perfect job listing: 1. BE SPECIFIC. Line cooks, servers, dishwashers, baristas, etc. will be looking for their specific job titles in the description. So use them! Preferably in the title of the post. If you’ve got a minimum experience standard, or particular shifts to fill, be sure to say that, too. The more specific you can be about what you want, the more likely it is that you’ll get candidates who possess the skills and/ or experience you need. 2. BE CONCISE. Most applicants take less than 30 seconds to review a job listing, so this is not the time to write a novel. State the requirements that you’re looking for, and throw in a few brief descriptors that explain the work environment, so the applicant gets a picture of what it’s like to work there. Sweeten the pot with what you’ll bring to the table: competitive wages, medical benefits, discount programs, vacation, paid sick leave, etc.

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3. BUT NOT TOO CONCISE. “Looking for an experienced pastry chef, should be able to bake from scratch. 40 hours a week.” Ooh, sounds thrilling, doesn’t it? A general cattle call like this will usually get you a waiting room full of interview duds. So woo them just a little. 4. KEEP YOUR COMPANY INFO BRIEF, AND SECONDARY. By all means, mention that you’re Michelin starred, or have a Rising Star Chef in the kitchen. But save the history of your restaurant or the intricacies of your cooking philosophy for the website (which a good candidate will check out anyway). Remember, the job ad is about attracting them, not promoting you. So spell that stuff out first and then devote just a line or two to back story. 5. BULLET POINTS ARE YOUR FRIEND. Admit it: you skim resumes! Well, so do the job candidates when they’re looking at the listings. So make nice, neat little lists separated by bullet points and make everyone happy. 6. USE REAL ENGLISH. Sound like a no-brainer? You’d be surprised. If you want quality candidates, then demonstrate what you expect by writing a quality post. That means use the spell-check, grammar-check, punctuation-check, and the “doh!”-check (i.e., have someone with a good eye read through it for any stupid mistakes) before you publish. Just because you grip a knife more often than a keyboard doesn’t excuse you from communicating properly in the mother tongue. 7. CUT THE CRAP. Look, everyone wants a Customer-Oriented-Team-Player-with-Good-Communication-Skills. But do you drug test? Are bilingual skills a must? Need someone to lift 50 pounds on a daily basis? Then say so! So many hiring managers play coy about stating the nitty gritty details up front, but the truth is you want to hire someone who won’t shy away from a challenge. ABOUT POACHED We’re a jobs-site for the food and drink industry serving 11 major cities nationwide: www.poachedjobs.com. We work had to attract workers of the service industry community, culinary school graduates and anyone else looking for a restaurant job so you can be sure your job listing gets plenty of exposure. Post your job on Poached for FREE. Use promo code: onefreeTRA for one free job listing ($30 value). Offer expires 5/1/15. R E S TA U R A N T V I L L E M A G A Z I N E W I N T E R 2 0 1 5

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TE XAS 3 6 0

Texas Legislature Convenes for 84th Regular Session For 140 days, 31 Senators and 150 House members meet in Austin to discuss and debate issues impacting Texans. They will introduce thousands of bills and resolutions, of which hundreds will pass and move on to the Governor to be signed or vetoed. The Capital will be swarming with lobbyists, school children, state agency employees, local constituents and advocacy groups ranging from the Hells Angels to Mothers Against Drunk Driving (MADD). The Texas Restaurant Association will be right in the middle of the action, working hard to advocate for the industry’s and our members’ interests. During this Session, our focus is on the following key issues: • Legislation that will make it easier and less costly for restaurant employees to obtain food handler certification and food handler permits. • Legislation to ensure that franchisees are not unduly burdened with high unemployment insurance tax rates when they purchase a franchise from a corporate franchisor or other franchisee. Franchisees should be permitted to use their own unemployment experience rating rather than be forced to accept the higher corporate franchise rate. • Passage of the Department of State Health Services sunset bill which will provide that Texas restaurant managers maintain the ability to receive manag-

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TEX A S 3 60 er food safety training through an Internet examination or through a proctored exam setting. In addition, TRA will be closely following any bills related to the franchise tax; alcohol, beer and wine regulations and permitting requirements; immigration reform; labor and employment law; and gun rights. You can follow the key bills that TRA is tracking on our Bill Watch page on restaurantville.com. If you are interested in other issues outside of our focus, the Texas Tribune and Texas Legislature Online are good resources for information, and they link to live feeds from the Senate and House so you can see your elected officials in action. If you have questions about these or any other legislative, regulatory or legal issues, please contact TRA’s General Counsel, Kenneth Besserman via email at kbesserman@tramail.org or call 800-395-2872.

The Texas Restaurant Association will be closely following any bills to the industry. Follow the key bills on restaurantville.com/billwatch

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TE XAS 3 6 0 Two Texas Restaurants Honored with for Outstanding Community Service

Steve McHugh, owner of Cured in San Antonio, and his staff are generous contributors to many local charities.

Each year, the National Restaurant Association honors outstanding restaurants across the nation for their charitable support and dedication to improving their local communities. This year, the Texas winners are Cured, San Antonio, TX; and Fish City Grill, Dallas, TX. These restaurants will now compete with other state winners for the national award. Four national winners will receive $5,000 to support their charity or community project at awards ceremony in Washington, DC in April 2015. “These restaurants are prime examples of the generosity and philanthropy Texas restaurants exhibit every day of the year in their communities,” said Richie Jackson, TRA CEO. “The Restaurant Neighbor Award is a great way to shine the spotlight on and honor the many things restaurateurs do each day to make our communities better places to live and work.”

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Fish City Grill’s First Tuesday program encourages charitable giving to hyperlocal non-profit organizations.

Cured has been open just one year but charitable giving and community involvement has been a fundamental part of chef/owner Steve McHugh since the beginning. Cured occupies the original president’s office in San Antonio’s sprawling, historic Pearl Brewery complex, now a vibrant destination for foodies from San Antonio and beyond. Not only is the popular new restaurant an anchor of its own neighborhood; from the get-go it has shown itself to be a caring, generous neighbor. McHugh and his staff of sixty contribute significant ours and in-kind resources to local events. Their signature giving program is tied to a popular centerpiece of its menu, the charcuterie board: for each of these ordered, Cured donates $1 to a single charity. A different charity is chosen each quarter. In 2014 Cured raised over $13,000 for The Leukemia & Lymphoma Society, Team Gleason for ALS support, Share Our Strength’s No Kid Hungry and Susan G. Komen Foundation.

Fish City Grill has a passion for supporting the communities it serves through its First Tuesday program. Following Sept. 11, 2001, Fish City Grill launched its First Tuesday event to provide support for hyper-local non-profit organizations. Early on, they understood that their dollars could have a significant impact on organizations in each of their restaurants’ backyards that were most in need. On the first Tuesday of each month, the locations highlight a different local charity and encourage guests and supporters of that organization to dine with them that day. A portion of the day’s sales are then directly donated to the charity. In 13 years the program has expanded to all Fish City Grill locations and the company has donated more than $275,000 to various local organizations across Texas and nationally.

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You May be on the Menu! LEGISLATIVE AFFAIRS CONFERENCE MARCH 2 – 3, 2015 | AUSTIN, TEXAS

Glenn Hagar

Ross Ramsey

Join us as we meet to discuss issues facing the Texas restaurant industry and take our message to elected officials at the Texas Capitol. The Legislative Affairs Conference will kick-off Monday afternoon with a presentation by newly-elected Texas Comptroller Glenn Hegar who will share insights into the state’s revenue outlook. Tuesday morning, Ross Ramsey, executive editor and cofounder of The Texas Tribune and Harvey Kronberg, publisher and editor of The Quorum Report will share their behind the scenes insights into the current political and policy landscape in Texas. Then, attendees will team up with restaurateurs from across the state for a day of lobbying at the Texas Capitol to talk about the vital role restaurants play in our economy—our 1 million plus jobs, our $44.5 billion in sales, our significant contributions to state and local taxes and our impact on communities across the state.

Harvey Kronberg

REGISTER TODAY!

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COMMU N I T Y NEWS

The Panhandle Restaurant Association, a TRA chapter, donated $3,000 to each of the Texas ProStart schools located in their area. Thanks for supporting high school culinary arts and hospitality students!

TRA President Jerry Morales visited the Sabine Area Restaurant Association, a TRA chapter, in January.

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COMMUNIT Y NE W S

GDRA HONORS TRA PRESIDENT JERRY MORALES TRA President Jerry Morales joined Greater Dallas Restaurant Association leadership and members for dinner at Chamberlain’s Steak and Chop House in November. TRA’s CEO Richie Jackson and COO Malcomb Gardner and Addison mayor Todd Meier were also in attendance. Mr. Morales’ enthusiastic address included his family history in the restaurant industry and the attachment he feels to it and his roadmap for the Association in 2014-2015. Sponsored by: Hotchkiss Insurance, Reddy Ice and Texas Mutual

ADVE RTISING INDE X HEARTLAND................................................22 RVM CLASSIFIED........................................34 INMAN’S KITCHEN TRA AT YOUR SERVICE FOODGUARD TABC TO GO

Skeeter Miller, owner of The County Line BBQ and current president of the Austin Chapter is keeping the restaurant industry front and center when it comes to local advocacy. Shown here after catering the Mayor’s and former Mayor’s luncheon at City Hall. He was also the Mayor’s guest at the inaugural ceremony.

STIR...............................................................24 TEXAS MUTUAL .........................................14 TEXAS PROSTART INVITATIONAL .........42 TRA MARKETPLACE...................................26 UNITED HEALTHCARE..............................16

For advertising information contact Wendy Saari at 512-457-4100 or wsaari@tramail.org

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COMMU N I T Y NEWS MARK YOUR

SAVE THE DATE! UPCOMING SAN ANTONIO RESTAURANT ASSOCIATION EVENTS

RIO GRANDE VALLEY

Board Meeting & Mixer Monday, March 9 Viola’s Ventanas, 9660 Westover Hills Blvd. 4:30 -5:30 pm Board Meeting 5:30 – 7:30 pm Member Mixer Board Meeting & Mixer Monday, April 6 Ruth’s Chris Steakhouse, 7720 Jones Maltsberger 4:30-5:30 pm Board Meeting 6:00 – 8:00 pm Member Mixer Chili Pepper Golf Tournament Monday, May 11 The Dominion Country Club, 1 Dominion Drive 11am–6:00 pm President’s Dinner Monday, June 1 The Westin Riverwalk, 420 West Market Street 6:00-9:00 pm Visit sarametro.com or call 210-734-7663 for more information.

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COMMUNIT Y NE W S SAN ANTONIO RESTAURANT ASSOCIATION AWARDS GALA The San Antonio Restaurant Association honored Steve Richmond, owner of Pizza Hut as the Restaurateur of the Year at their annual Awards Gala. The planning committee selected mustaches and bowties as the theme for the party in honor of Steve’s signature style. Everything from the centerpieces, decorations, dessert, catering staff wearing mustache glasses, color skim and so much more, reflected Pizza Hut and Steve’s personality. They received great support from members and sponsors, hosting 365 guests. In addition that night, the Association honored and awarded: • The Lujan Sisters, DeWinne Volunteer Award • Jimmy Hasslocher, Owner of Frontier Enterprises, Education Partner of the Year • Jack Baker, Owner of Bace Ice Equipment, Special Achievement Award • Tim Campion, Vice President of GLI Distributing, Associate Partner of the Year • Brock Coleman, Owner of Commercial Kitchen Parts & Service, Industry Partner of the Year • Hans Nadler, Owner of Nadler’s Bakery & Delicatessen, Chairman Emeritus of the Nominations Committee • Jerry Morales, TRA President • Lavera Vincent, Past Executive Director

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COMMU N I T Y NEWS

GREATER DALLAS RESTAURANT ASSOCIATION 2015 STATE OF THE ASSOCIATION State of the Association 2015, the chapter’s annual general membership meeting, was held on Tuesday, January 13 at Medical City Dallas. Rob Gifford, EVP Strategic Operations & PhilanthropyNational Restaurant Association, discussed the upcoming congressional agenda and industry issues. Richie Jackson, CEOTexas Restaurant Association, addressed the impending Texas legislative session and industry concerns for the state of Texas. A panel of local mayors addressed area legislative concerns and large economic development projects. Panelists were Todd Meier, Mayor of Addison; Matthew Marchant, Mayor of Carrollton; Maher Maso, Mayor of Frisco and Laura Maczka, Mayor if Richardson. Sponsored by Reliant, an NRG company and Emergency Ice

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STUDENT’S TASTE OF DALLAS On Sunday, November 23 culinary arts students from 8 Dallas-area Texas ProStart schools participated in the second Student’s Taste of Dallas at 3015 at Trinity Groves. Participating teams created either an appetizer or a dessert.. Judges Chef Sharon Van Meter, Chef Steve DeShazo and Chef Roger Kaplan critiqued the teams and awarded a first and second place while guests voted on a People’s Choice award. Participating schools included Allen High School, DeSoto High School, Forney High School, Irving High School, Jack E. Singley Academy, Mesquite High school, Nimitz High School and Royse City High School. • First Place: Irving High School, Pumpkin Maple Pecan Parfaits • Second Place: DeSoto High School, Chef’s Midnight Run • People’s Choice: Allen High School, Caramelized Banana Tart Sponsored by Sysco, Ettinger-Rosini and Associates and 3015 at Trinity Groves

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See Texas’ Top Culinary & Hospitality High School Students in Action! March 27–28, 2015

Waco Convention Center 100 Washington Avenue | Waco, TX 76701

restaurantville.com/competitions

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Profile for Texas Restaurant Association

Charge It! Restaurantville Magazine Winter 2015  

TRA's digital magazine is emailed to over 6,000 foodservices professionals quarterly. The content highlights industry trends, best practices...

Charge It! Restaurantville Magazine Winter 2015  

TRA's digital magazine is emailed to over 6,000 foodservices professionals quarterly. The content highlights industry trends, best practices...