The Front Burner October 2010

The official news magazine of the Washington Restaurant Association / October 2010

WE’RE VOTING

YES ON I-1100

Farrelli’s Wood Fire Pizza

national Restaurant Neighbor Award

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WINS

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Designing menus that get

noticed and push profits

Inside

www.WRAhome.com

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16 Features

Other stories

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Farrelli’s Wood Fire Pizza member wins national Restaurant Neighbor Award Learn how Farrelli’s Wood Fire Pizza’s philanthropic efforts gained national attention.

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Puget Sound restaurateurs speak out on camera for I-1100 The upcoming November election is of serious historic significance for this industry. Find out how some of our members are getting involved and how you can make your own voice heard.

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Outsourcing payroll: factors to consider

Designing menus that get noticed and push profits The design of your menus is critical to your bottom line. Learn how to design your menu around your customers’ eye patterns.

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Calendar

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New Members

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Marketplace

PASS IT ON

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PASS IT ON

PASS IT ON

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Sixteen of the Puget Sound’s top restaurateurs gathered on Sept. 21 to shoot a print ad and television commercial in support of I-1100, which would privatize liquor sales in Washington state.

WE’RE VOTING

Disagree with an unemployment benefits ruling? Here’s how to respond PASS IT ON

Culinary Nutrition News: sweeteners exposed

The opinions expressed within the contributed articles are those of the writers and do not necessarily reflect the views and opinions of the Washington Restaurant Association.

YES ON I-1100

Farrelli’s Wood Fire Pizza

national Restaurant Neighbor Award

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Northwest Foodservice Show prepares to Raise the Bar!

The Front Burner is published monthly for Association members. We welcome your comments and suggestions. email: news@WRAhome.com, phone: 800.225.7166.

Readership: 6,310.

The official news magazine of the Washington Restaurant Association / October 2010

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PASS IT ON

Anthony Anton, Publisher Heather Donahoe, Assistant Editor Camille St. Onge, Editor Lisa Ellefson, Graphic Designer

This article is worth sharing with your managers, chefs, bartenders or other restaurant staff.

On the cover

I-1100 gives restaurants a voice to demand more choice, variety and savings

WINS

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Designing menus that get noticed and push profits

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Industry Outlook | WRA President & CEO

Anthony Anton, president and CEO

I-1100 gives restaurants a voice to demand more choice, variety and savings When you receive your General Election ballot in midOctober your first thoughts may be “Who are all these people?” and “What do all these initiatives mean for me?”

Excellent questions.

With an uncertain economy, continued drops in taxes collected and a consumer attitude that seems to change daily, the initiatives we decide to pass or defeat and who we choose to send to Olympia are arguably more important decisions this year than ever before.

I could use this space to write about every race around the state and all six initiatives on the ballot, but I would need the entire magazine to do so. Normally, picking one race or initiative to focus on is extremely difficult during a normal election year. However, this November there will be one decision on your ballot that rises above the rest and will truly be a game changer for our industry.

That decision is to support Initiative 1100, which will once and for all remove the state’s monopoly on the pricing, distribution and retail of liquor. In addition, the initiative also would give you more control over your beer and wine purchasing and payment terms. Most importantly, I-1100 accomplishes all these things while still maintaining full funding for the Liquor Control Board to do enforcement and education. Additionally, a tax is kept in place to help maintain funding for state and local governments.

Initiative 1100—The opportunity to finally be treated like a customer Your food supplier treats you like his or her favorite customer, right? And if they don’t, what happens? They get replaced with someone who values your business more. I feel safe in assuming that goes for nearly everything else you buy. From napkins to plates, utensils, to packaging

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and everything needed to run your place, there is a free market system that allows you to get the best deal and be treated right. So, why is it OK that this is NOT the case in our industry when purchasing liquor? Why is it okay that the state maintains a monopoly and you are beholden to prices (highest in the nation, by the way), their distribution woes, etc., with no possible recourse? With I-1100, we finally have a chance to fundamentally change all this and make YOU the customer when it comes to purchasing alcohol.

Here are a few examples of why voting “Yes” on I-1100 is important to your restaurant: I-1100: 55 Removes the 51.9 percent markup you pay on each bottle of spirits purchased in today’s state controlled system

55 Allows restaurants to choose their suppliers. Whether

it’s through a manufacturer, distributor or retailer, I-1100 will allow you to purchase from whatever source works best for your business

55 Allows retailers and distributors to offer delivery and payment terms

55 Allows restaurants to maintain an inventory for use in their businesses

55 Keeps in place the taxes for state and local government as well as enforcement of our alcohol laws

You will have many choices on your November ballot. And all of them are important. I encourage you to take your time, read up on all the candidates and initiatives and make the choices that are right for you and your business.

To help with this process we’ve developed an online election guide, tailored to hospitality industry issues. Be sure to visit www.wrahome.com to get all the information you need to make informed decisions.

Don’t wait!

Call 888.941.1477 or visit WRAhome.com/endorsedpartners to take advantage of this offer!

100 free

promotional gift cards and 100 free holiday card carriers!

Increase your customer base this holiday season with a complete gift marketing program. Turn gift cards into powerful marketing tools that increase revenue.

Washington Restaurant Association Cost-Saving Programs Career Center Affiniscape Check Management Heartland Payment Systems

Food Worker Certification WRA Education Foundation

Credit Card Processing Heartland Payment Systems

Health Care Hospitality Industry Health Insurance Trust (H.I.H.I.T.) Strata

Email Marketing Solutions Fishbowl

Property and Casualty Insurance Balcos Insurance

Employee Background Check Airfactz Screening and Reporting Services

Mandatory Alcohol Server Training WRA Education Foundation

Music Licensing BMI Music Licensing SESAC Music Licensing Payroll Processing Heartland Payment Systems Retro Program WRA Retro Program ServSafeÂŽ WRA Education Foundation Unemployment Cost Control TALX

Professional Recognition | Restaurant Neighbor Award

Farrelli’s Wood Fire Pizza honored with national Restaurant Neighbor Award

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National Restaurant Neighbor award winners John and Margaret Farrell, Farrelli’s Wood Fire Pizza, Tacoma; Danny Meyer, Union Square Hospitality Group, New York City; David Martinez and Paulo Fetiera, UNION Restaurant & Bar Latino, Haverstraw, NY; Kevin Caulfield, Red Robin, Greenwood Village, Colo.

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celebrates the soldiers with weekly discounts and parties before they deploy and return from overseas.

As part of the national honor, Farrelli’s was presented a $5,000 donation during a ceremony in Washington, D.C. The award celebrates the philanthropic spirit of the restaurant industry. American Express is the founding partner of the Restaurant Neighbor Award.

Customers also help the restaurant determine which organizations to help. After a customer with Type 1 diabetes was unable to find menu options that fit his diet, Farrelli’s developed a wholegrain pizza that was added to the menu, called Elliott’s Pizza. Farrelli’s also participates in the Dining for Diabetes fundraiser for the Juvenile Diabetes Research Foundation.

he National Restaurant Association has recognized Farrelli’s Wood Fire Pizza in Tacoma with the 2010 Restaurant Neighbor Award in the mid-size business category.

“Community service comes naturally to our industry, and we are so pleased to present some of the most inspiring examples of philanthropy with our Restaurant Neighbor Award,” said National Restaurant Association president and CEO Dawn Sweeney. “Farrelli’s Wood Fire Pizza is a great example of how guests and neighbors can serve as inspiration for a restaurant’s community service activities. A community works together to create a better place to live and work, and Farrelli’s has wholeheartedly embraced that philosophy.”

Farrelli’s was founded by Jacque Farrell, together with her mother and father in 1995. They own five pizzerias and the Irish-inspired McNamara’s Pub & Eatery. Farrelli’s has raised more than $150,000 for organizations such as the Muscular Dystrophy Association, Susan G. Komen Foundation and the local Boys and Girls Club.

“We have a long tradition of family-run restaurants in Washington, and Farrelli’s is a shining example of how to extend that family to include members of the community,” said Anthony Anton, president and CEO of the Washington Restaurant Association. “The Farrell family has opened their hearts through their business and made a difference in people’s lives.”

“American Express is proud to partner with the National Restaurant Association to honor the contributions restaurateurs across the country make to their communities,” said Curtis L. Wilson, vice president and general manager, Restaurant and Lodging Industries, American Express.

“Through charitable gifts of food, time, and resources, restaurants have a tangible and lasting impact on their communities; we hope these actions inspire others to do the same.”

Farrelli’s Wood Fire Pizza has a long arm when it comes to reaching out to the communities that support its restaurants, especially those made up by servicemen and women. The pizza chain sent signs, uniforms and other gear with the restaurant’s name to soldiers in Iraq, who transformed their break area into a satellite Farrelli’s. The restaurant also

For more information on the award program, as well as more information on national winners and state finalists, visit the National Restaurant Association’s website, www.restaurant.org. The WRA will soon be promoting the 2011 RNA program, so be on the lookout. You could be the next state or national honoree.

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Initiative 1100:

Best for Business, Best for Consumers

More Choice Better Value

I-1100 creates private sector jobs and grows businesses UÊ-Ì ÀiÃÊÌ >ÌÊVÕÀÀi Ì ÞÊ >ÛiÊ>Ê Vi ÃiÊÌ ÊÃi ÊLiiÀÊ> `ÊÜ iÊÜ ÊLiÊ>L iÊÌ Ê >«« ÞÊv ÀÊ>Ê Vi ÃiÊÌ ÊÃi Ê µÕ À UÊ,iÃÌ>ÕÀ> ÌÃÊ> `Ê Ì iÀÊLÕà iÃÃiÃÊ ÌÊ >À`ÊLÞÊÌ iÊVÕÀÀi ÌÊiV ÞÊÜ Ê Li iwÌÊvÀ Ê `iÀ â }Ê >ÜÃÊ Ê« >ViÊà ViÊÌ iÊ£ Îäà UÊ6 Õ iÊ` ÃV Õ ÌÃÊ> `ÊiÝÌi ` }Ê vÊVÀi` ÌÊ>ÃÊ>Û> >L iÊ Ê ÃÌÊ Ì iÀÊ iÃÊ vÊLÕà iÃÃÊÜ ÊLiÊ«iÀ ÌÌi`]Ê i « }Ê «À ÛiÊivwV i VÞÊ> `ÊÀi`ÕViÊ V ÃÌÃÊ UÊ > ÀÊÀiÌ> iÀÃÊÜ ÊLiÊ>L iÊÌ Ê>VVi«ÌÊVi ÌÀ> Êà « i ÌÃÊ> `Ê`i ÛiÀÊÌ Ê Ì i ÀÊÃÌ ÀiÃÊ>VV À` }ÊÌ ÊÌ i ÀÊ ii`ÃÊ

I-1100 benefits consumers with increased convenience, choice and competition UÊ ÃÕ iÀÃÊÜ ÊLiÊvÀii`ÊvÀ Ê >Û }ÊÌ Ê > iÊ Õ Ì « iÊÃÌ «ÃÊ> `Êà «Ê>ÌÊ >Ê µÕ ÀÊÃÌ ÀiÊÜ Ì Ê V Ûi i ÌÊ ÕÀÃÊ Ê> Ê ÕÌ v Ì i Ü>ÞÊÃÌÀ «Ê > UÊ Ê }iÀÊÜ ÊÌ ÀiiÊ} ÛiÀ À >«« ÌiiÃÊ Ê" Þ « >Ê`iV `iÊÜ V Êë À ÌÃÊ V ÃÕ iÀÃÊ> `ÊLÕà iÃÃiÃÊV> Ê> `ÊV> ÌÊ«ÕÀV >ÃiÊ UÊ ££ääÊÜ Êi >ÌiÊÌ iÊÃÌ>Ìi½ÃÊ ÕÌÀ>}i ÕÃÊx£° Ê«iÀVi ÌÊ >À Õ«Ê Ê Ã« À ÌÃÊ> `Ê> ÜÊÌ iÊ«À Û>ÌiÊÃiVÌ ÀÊÌ Ê«À Û `iÊ >À iÌÊÛ> Õi

I-1100 promotes responsible government reform UÊ-i }Ê µÕ ÀÊ ÃÊ ÌÊ> ÊiÃÃi Ì > Ê} ÛiÀ i ÌÊÃiÀÛ Vi UÊ ££ääÊÜ ÊÌ> iÊÌ iÊÃÌ>ÌiÊ ÕÌÊ vÊÌ iÊ µÕ ÀÊLÕà iÃÃÊLÕÌÊ ii«Ê µÕ ÀÊÌ>ÝiÃÊ Ê« >ViÊÌ ÊvÕ `ÊÃÌ>ÌiÊ> `Ê V> ÊÃiÀÛ Vià UÊ,iv À }ÊÌ iÊ µÕ ÀÊ >À`ÊÜ ÊÀi`ÕViÊÌ iÊÃÌ>ÌiÊ«>ÞÀ ÊLÞÊ>L ÕÌÊ£]äääÊ « Ã Ì ÃÊ> `ÊÀi`ÕViÊ } ÌiÀ Ê«i Ã Ê L }>Ì Ã

I-1100 combats teenage drinking UÊ VÕÃ }ÊÌ iÊ µÕ ÀÊ >À`Ê Êi v ÀVi i ÌÊ> `Êi`ÕV>Ì ÊÀ>Ì iÀÊÌ > Ê Ã> iÃÊÜ Ê«ÕÌÊÌ iÊÃÌ>ÌiÊ Ê>ÊLiÌÌiÀÊ« Ã Ì ÊÌ Ê` ÃV ÕÀ>}iÊÃ> iÃÊÌ Ê ÀÃ UÊ À>V }Ê` Ü Ê Ê i}> Ê « ÀÌ>Ì ÊÜ Ê L ÌÊÃÌ V « }Ê vÊ µÕ ÀÊ vÀ Ê Ì iÀÊÃÌ>ÌiÃÊ> `ÊÀi`ÕViÊÌ ÃÊ>Ài>Ê vÊ> V Ê>Û> >L ÌÞÊÌ ÊÌii >}iÀÃ This advertisement provided as an in-kind contribution to Yes to I-1100 by the Washington Restaurant Association

POLITICAL REPRESENTATION 8 | www.WRAhome.com

Puget Sound restaurateurs

Learn how you can and why you must get involved in this election, too.

As far as historic days go, Sept. 21 was one for the books. Sixteen of our Puget Sound area restaurant leaders gathered in downtown Seattle to film a TV spot and shoot a print ad in support of I-1100, which would privatize liquor sales in Washington state. Operators small and large came together for a single cause—to get the state out of the liquor business and create the private market in alcohol sales and distribution that our members deserve.

speak out on camera for I-1100 A big THANK YOU to Tom Douglas for generously hosting the photo and TV shoot at the amazing Palace Kitchen.

The WRA and the Yes to 1100 campaign are forever grateful to these restaurateurs who contributed their time and passion to helping educate the public on the importance of liquor privatization.

Tom Douglas – Tom Douglas Restaurants Linda Derschang – Linda’s Tavern, Kings Hardware, Smith and Oddfellows Café Lane Hoss – Anthonys Restaurants Jim Rowe – Consolidated Restaurants (Metropolitan Grill and Elliot’s Oysterhouse) Rick Yoder – Wild Ginger Mike Bitondo – The Garage Billiards and Bowl Joe Fugere – Tutta Bella Neapolitan Pizzerias Amy Igloi-Matsuno – Amy’s on the Bay in Port Orchard Carol Anne Lee – Ray’s Boathouse Chad MacKay – MacKay Restaurants (El Gaucho, Waterfront Seafood Grill, the Inn at El Gaucho) Travis Rosenthal – Tango Restaurant Serina Patel – Pearl Bar and Dining Pietro Borghesi – La Spiga Ethan Stowell – Ethan Stowell Restaurants Banger Smith – the RAM Restaurant and Brewery Paul Beveridge – Wildridge Wines

Critical decisions are in your hands Voting is one of the most important acts we can do in our society to have a voice in what kind of country, state and local community we want to be. In 2008, more than 3 million people stepped forward in Washington state to cast their ballot for, among many other changes, a new President to lead our country. An unprecedented number of new voters, young and old, took the leap and added their voice to the debate of who should represent them in Congress, in Olympia and locally. Regardless of whether each of us agrees with the results at the close of the first Tuesday in November, what is of ultimate importance is that we each took the time and responsibility to participate in our representative democracy.

We currently have more than 3.5 million registered voters in our state. With the first Tuesday in November of this year quickly approaching, you once again have the opportunity

to have your say by filling out and turning in your ballot (or for those in Pierce County, find one of the remaining convenient polling locations).

Legislature make up and fiscal challenges The election this November will be a statement as to what direction the electorate would like our state to go. Do we stay on the same path and attempt to fix a broken economy with our current elected officials? Or, is it time to give the reigns to a new set of minds to steer our state in a different direction? With an estimated $4.5 billion deficit, the weight of decisions put on the shoulders of each voter in our state this election cycle in nearly unprecedented.

2010: Historically significant election for Washington’s business community This election cycle is not only of great importance for the average voter; it also is a paramount year for the business community. The November ballot will include:

55 A record number of initiatives that have the potential to either positively or negatively impact the business community.

55 A State Senate and House that has the potential to

swing strongly back to a philosophical majority for the business community

55 A U.S. Senate race that will end up setting new records for money spent for a statewide campaign

55 One of the nation’s hottest Congressional elections in the 3rd District (SW Washington)

Your GA team stands prepared to be a resource for any questions, comments, etc. you may have. In addition, keep an eye out for our 2010 Election Guide, coming to you online for the first time at www.wrahome.com. Contact Bruce Beckett at Bruce.Beckett@wrahome.com or Josh McDonald at joshm@wrahome.com or 800.225.7166.

Now get out there, vote soon and vote often!

October 2010 | 9

Are you the face of the American Dream?

Share your story with the National Restaurant Association for your chance to win

Apply today! www.restaurant.org/diversity Deadline: December 17, 2010

10 | www.WRAhome.com

WRA MEMBERS RECEIVE A FREE HEALTH CARE IMPACT REPORT!

ant Association Washington Restaur

BENEFITS COMPENSATION, EY industry.

RVhospit NUin theSU D ME AN ality Northwest most requested report The

Suite 200 510 Plum Street SE, 98501 Olympia, Washington 360.956.7279 TEL 360.357.9232 FAX www.WRAhome.com

The most requested st report in the Northwe hospitality industry.

Health Care Impact on Restaurants

Get your complimentary Health Care Impact Report* when you participate in our survey by October 12, 2010.

We’re currently conducting our Compensation, Benefit and Menu Report prepared by People Report. We greatly appreciate your participation and in order to express our gratitude we’re giving survey participants a special Health Care Impact Report, valued at $250, in addition to the results of the 2010 Compensation, Benefit and Menu Report.

Take the survey at WRAhome.com/survey. You’ll receive your complimentary Health Care Impact Report immediately. *Participants will receive a complimentary People Report Thought Leadership White Paper” that includes the impact national healthcare has had on restaurants. This publication is valued at $250.

Tradeshows | 2011 Northwest Foodservice Show

Northwest Foodservice Show prepares to raise the bar!

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Portland show in 2011 to focus on the adult beverage segment & high quality

With more

than 200 booths already reserved, an exciting roster of chef demonstrations is planned that will focus on pairings and the creative use of beer, wine and distilled spirits as ingredients, along with plans for an expansive Tasting Pavilion to showcase these beverages. The Northwest Foodservice Show is in full planning mode to Raise the Bar at next year’s Portland event.

While the show will feature chef stage segments and seminars that focus on business and culinary opportunities utilizing alcoholic beverages, and of course, exposure to purveyors of these beverages, the show isn’t just for establishments with licenses to sell beer, wine or distilled spirits. The second intent of next year’s thematic focus will incorporate demonstrations and seminars that emphasize strategies to raise quality across all segments of a restaurant’s operations.

“Quality factors in to all key operations of a foodservice operator’s business. Of course buyers assess price, but they look at it in connection with quality, because it is the combination of the two that creates value,” said show manager John Santella. “That rule holds true whether it’s a restaurant owner looking to purchase a range, or a restaurant patron trying to determine where they will go for dinner on Saturday night.”

Produced by both the Oregon Restaurant & Lodging Association and the Washington Restaurant Association, and now in its 49th year, the Northwest Foodservice Show is the Pacific Northwest’s longest running and largest restaurant and foodservice industry trade event.

It features the most expansive showcasing of goods and services both essential and optional for industry buyers and decision-makers, and offers unmatched opportunities for networking and building and maintaining business contacts. More than 6,000 foodservice professionals are expected to be on hand for the 2011 event to check out new products at the more than 450 vendor booths on the trade show floor.

What’s new for 2011?

An Expanded Tasting Pavilion One of the more exciting developments for next year’s Portland show is the expanded Tasting Pavilion, which will feature its own beverage stage with mini-presentations on topics involving adult oriented beverages—anything from new cocktail ideas to food recipes that utilize a particular 12 | www.WRAhome.com

alcoholic beverage. Further information, including a schedule of activities on the Beverage Stage, will be available online beginning in January 2011.

The Gadget Garden Each year, Northwest Foodservice Show attendees mention the opportunity to see new products as a major reason for attending the show, and products that are newly available due to advances in technology factor in heavily.

For the 2011 event, we are debuting the Gadget Garden as a show feature, a showcase for those new gadgets, gizmos, appliances, widgets, culinary whirligigs, and other tools of the trade that may not have been available at the time of the last show, or were perhaps just beginning to come into their own. Each product will be attractively displayed under a secure eye-catching plexiglass cube on a pedestal, accompanied by a sign indicating the product name and description, as well as the manufacturing or distributing company’s name and booth number.

A spirited chef demonstration stage!

After receiving rave reviews for her work at the last Northwest Foodservice Show in Portland two years ago, there was little doubt that we’d be looking to bring Chef Patti Curfman, (CEC, AAC) back to put together yet another great Chef Demonstration Stage program. A well-known executive chef in her own right and owner of PattiCakes Bakery in Stayton, Ore., Chef Curfman brings an unusually deep combination of culinary, educational and event management experience to the organization of the stage.

This year’s program will tie in to both aspects of the Raising the Bar theme. Both informative and entertaining, activities on the stage will incorporate a variety of beer, wine and distilled spirits into food preparation for the creation of high quality and creative offerings that attendees can add to their own menus. A full schedule of segments and participating chefs will be available online at www. nwfoodserviceshow.com beginning January 2011.

The Northwest Foodservice Show will take place April 3-4, 2011, at the Oregon Convention Center in Portland. Interested exhibitors: Reserve space now for the most optimal placement and to take advantage of all pre-show marketing opportunities. For more information, including booth space and sponsorship opportunities, visit us online at www.nwfoodserviceshow.com or contact the show office: 800.645.7450 or 503.582.9482, or email info@nwfoodserviceshow.com.

Raise the Bar in 2011!

Multiple Exciting Show Features Including: s s s s s s

Exhibit hall featuring 450+ vendor booths.

Alcoholic Beverage Tasting Pavilion & Beverage Stage.

Chef Stage with emphasis on beer, wine & spirits as ingredients.

Gadget Garden showcase of new culinary technology & tools.

New Product Showcase for new & soon-to-be-released products.

Virtual Trade Show pre-show exposure through our website.

Reserve booth space now for optimal placement and to take advantage of all pre-show marketing opportunities! Sponsorships available!

Contact the show office: 800.645.7350, or 503.582.9482, or email: info@nwfoodserviceshow.com Attendee registration opens January 1, 2011.

April 3-4, 2011 Oregon Convention Center Portland, OR nwfoodserviceshow.com Produced By:

October 2010 | 13

Regulatory Agencies | Employment Security Department

Disagree with an unemployment benefits ruling? Here’s how to respond Washington State Employment Security Department If you disagree with any decision the Employment Security Department makes regarding your unemployment taxes or benefits paid to a former employee, you have the right to file an appeal—just as your former employees do.

If your former employee became unemployed from a more recent employer due to lack of work, he or she may be awarded benefits without written notice to you. If someone quits or is discharged, or goes to work elsewhere and earns enough in wages to requalify for unemployment benefits, we may charge you a portion of his or her unemployment benefits unless you ask for relief of charges.

How to file an appeal Your appeal must be in writing and postmarked or delivered within 30 days of the date we mailed our written decision to you. Your letter must include your: • Business name • ES Reference Number • Unified Business Identifier (UBI) Number • Address and phone number • Reason for disagreeing with our decision • Signature Additionally, if the appeal is related to benefits paid, you must include: • Former employee name • Former employee social security number What happens next?

For tax appeals, we will review our decision to confirm it is correct. If we affirm our decision, we will forward your appeal to the Office of Administrative Hearing (OAH), which is a separate state agency that hears and makes decisions about unemployment-benefits appeals.

For benefit appeals, we will review our decision to confirm it is correct. If we affirm our decision, we will forward your appeal to OAH. If we modify our decision, you will receive a new written decision in the mail. You will have the opportunity to appeal any portion of this decision with which you disagree.

In both cases, OAH will assign an administrative law judge to hear your case, schedule the hearing and send copies of your file to all parties involved in your appeal. This includes you, your witnesses and any interested claimant. OAH will tell you the date and time of the hearing and whether it will be done by telephone or in person. Most hearings are held by telephone.

At the hearing, the judge will ask you to give testimony under 14 | www.WRAhome.com

oath. You also will have the right to question any witnesses and present evidence or testimony to show that our decision was wrong. Your former employee’s availability for work and work search may be examined during the hearing. If you do not attend a hearing requested by your former employee, the judge may rule against you.

About two weeks after the hearing, OAH will send you a written Initial Order telling you the decision and explaining the result.

If you cannot attend the hearing, you must call OAH before the hearing to ask for another hearing date. The telephone number to call will be in the hearing notice that is sent to you. If you fail to attend a hearing you requested, you will lose your appeal and the decision you wanted to change will stay in place.

What if you still disagree?

If you disagree with the OAH’s Initial Order, you can file a Petition for Review. Your Petition for Review must be in writing and must be postmarked and mailed within 30 days of the date on OAH’s Initial Order to the Agency Records Center at the address provided in the Initial Order. For more information, read the rule (WAC 192-04-170) at www.wac.go2ui.com.

Limited English skills If you or one of your witnesses does not speak English, advise us that you need an interpreter and the language that you or your witness speaks. An interpreter will be provided at the appeal hearing at no cost to you.

Where to file an appeal For appeals of tax rates, you can deliver your appeal to your district tax office or mail to: UI Tax Appeals, PO Box 9046, Olympia, WA 98507-9046 For appeals related to benefits to former employees, please fax your appeal toll free to 1.800.301.1795, or mail your appeal to: TeleCenter Appeals, PO Box 19018, Olympia, WA 98507-0018 Online resources To find your District Tax Office www.esd.wa.gov/uitax/dto-list.php For more information about appealing taxes www.esd.wa.gov/uitax/appeal/filing-an-appeal.php For more information on benefits appeals, visit: www.esd.wa.gov/uibenefits/communication/appeal/disagree-withdecision.php

Guess what?

Soon you’ll be able to kick back and get your alcohol server permit online.

It’s almost here!

You’ve been asking for this and we are delivering. Mandatory Alcohol Server Training is going online soon. Visit WRAhome.com/training to learn more about this new online training option.

Designing menus noticed and push

By Rick Braa

Your restaurant’s

Eye Pattern One Panel Menu

menu is a secret weapon of profitability. If designed correctly, your guest can be encouraged to increase dining frequency, spend more or less money or time on certain visits and receive powerful reinforcement about your brand. Let’s explore some of the fundamentals of great menu design, which can often result in sales increases of 5 to 10 percent. For a $1,000,000 restaurant, that’s $50,000-$100,000 per year!

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Branding

1

The outcome of any menu is reinforcement of the brand message. Look at your menu, and ask yourself the following questions:

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1. Is my brand message clear?

2. Does my menu position me as traditional or contemporary, fine dining or casual?

3. Is my pricing competitive and price/value fair?

4. Am I proud of my menu?

5. Does my menu have enough or too much choice?

6. Is there enough differentiation from other concepts?

Eye Pattern Two Panel Menu 3

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7. Does my menu reflect the relevance of the times?

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8. Does my menu make my mouth water and create cravability?

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9. Will the guest feel better after reading my menu?

Your goal should be to become number one in your space and create an insurmountable lead. By answering the questions above you will have an easier time articulating what “space” you wish to occupy. Once your brand position is clearly articulated, your message is more easily delivered.

Eye patterns

Brands must be consistent, through and through, and your menu is a key factor in determining messaging. The challenge is that research finds the average consumer spends only 109 seconds with a menu.

Think about a typical visit to a restaurant. The table is set 16 | www.WRAhome.com

4

5

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The numbered circles in each graphic illustrate the order in which customers read your menu.

that get profits

PASS IT ON

Eye Pattern Three Panel Menu 3

2 5

1 7

4 with silver and drinks. Conversation is good, and along comes the server to take the order. Your guest quickly looks down at the menu and then responds, “Just give us a minute or two.” The server, anxious to receive the order, responds typically with, “No problem, take your time.” A few minutes later, once the conversation is started again at the table, the server arrives to take the order. What happened during that time? The guest scanned the menu with a predictable eye pattern observed by Gallup in 1987.

Eye patterns vary between a one, two and three panel menu.

For our purposes, we’ll focus on the three panel menu.

Position 1 is just around the center of the menu. The consumer quickly scans up and to the right to position 2, then skims across the top of the menu on the way to position 3. The left side of the menu is the only section of the menu that is read top to bottom (position 3 to position 4). Don’t believe it? What is typically on the left side of the menu? Appetizers, salads and soups. How did you know that? You read from top to bottom on the left side of the menu. There is a tremendous opportunity for incremental sales if you design cravable appetizers, salads and soups.

It’s important to measure how much of your sales are derived by the left side of the menu. Set a goal to increase appetizer, salad and soup sales percentage of total revenue

6 by three points this year (e.g. from 10 percent of total revenue to 13 percent of total revenue) and two points next year, the revenue tends to be incremental. Continue the scanning pattern to position 5 which crosses the middle position, then down to position 6, then through position 1 again to position 7.

It’s clear position 1 is the coveted space. Open your menu and look to see what is receiving the most attention from the guest. Given the scanning pattern of the typical consumer there are some fundamentals crying out for attention.

Category management

Your guest can find what he/she wants quickly with proper categorization of the menu. Separate your menu with categories of at least four items to a max of six items. For example, pasta-list four to six, meats-list four to six, seafoodlist four to six, etc. The more categories that are listed on your menu the better. The reason is that lists of data are scanned with typically the top one item (maybe two) and the bottom item being the best sellers on the list. Make sure the items that highlight your brand and/or profitability are listed in the top and bottom spot of each list.

October 2010 | 17

Highlighting: boxes and icons

While your guests typically scan the menu in a predictable fashion, one way of attracting the eye to a particular item is to place a box around or icon next to an item. Use these sparingly throughout the menu as they act as a magnet to the item. For example:

Item #1

Item #2

Item #1

One additional technique for pricing is to provide portion size choices to the guest such as large and small and “squeeze” the prices together. The most typical example is soup. List your bowl of soup slightly higher than your cup of soup. For example—bowl $5.50; cup $3.95. Your guest will look at the larger portion as a value, hence increasing sales. The common mistake is to double the smaller price or cut the larger price in half.

v Item #2

On a recent menu-engineering task, ribs were listed at $19.95 for ½-rack Item #3 Item #3 and $31.95 for the full rack. With a reduction of price of the full rack to $29.95, sales for that item increased 17 Item #4 Item #5 Item #4 Item #5 percent putting incremental margin to the bottom line. Sure, there is a loss of the $2 in selling price, but an increase of $7 of margin on 17 percent more sales on a high profit item. Food cost went up, but so did the bottom line.

At first glance, your guest is likely to focus on Item #3 in the list on the left, he/she is quickly pulled to Item #5 because of the box. The “routine” pattern of glancing up Descriptions: A word about wording to Item #2 is broken and you’re on your way to steering the The temptation when describing a menu item is to describe guest around the menu. The reader is pulled to #2 with the the item in its entirety. Remember, the guest is scanning icon in the list on the right. The additional benefit by using and more words take longer to read and slow down the boxes and icons is they break a long list into more than one ordering process with the ultimate result of decreased list, thus increasing readership of that particular category. workforce productivity. If you list a chicken item in a If you have a pasta restaurant and want more focus on category, the guest is reasonably sure there is chicken in the that section of the menu, put a box around your favorite recipe; there is no reason to list chicken when describing item with the best brand/profitability combination in that the dish. Keep your descriptions short and create curiosity category, and you will likely sell more of that item while and cravability. The best thing you can hear is, “Oh, that increasing focus on the category as a whole. sounds great,” over and over again. Fonts should be easy to read and large enough for your target guest. Remember: fonts represent branding statements. You would never want Pricing an elegant font on a menu for a diner.

It’s important to send the right message with your pricing.

It’s never a good idea to put the highest price item on the When designing or redesigning your menu, practice the top of each category list. That technique will be seen and fundamentals listed in this article. With the proper mix of not appreciated by guests. What best reflects your brand each, you’ll experience increasing sales and profitability and profitability should be on the top and bottom of the and finally get that vacation you’ve been counting on. list not just profitability. Keep your prices in line with the competition unless you are a price leader in your category.

For more information on menu engineering and menu While keeping your prices in line with the competition, list management contact Rick Braa at rbraa@braaconsulting.com your prices “out of line” and next to the end of the item or visit braaconsulting.com. description in the same size font as the description.

For example:

Chicken Dijon Bleu Cheese, Prosciutto $13.95 Pasta Primavera Penne, Asparagus, Mushroom $14.95 18 | www.WRAhome.com

Are you the face of the American Dream?

Share your story with the National Restaurant Association for your chance to win

Apply today! www.restaurant.org/diversity

Education & Training | Culinary Techniques

PASS IT ON

Culinar y Nutrition News: Sweeteners Exposed Provided through a partnership between ACF Chef & Child Foundation and Clemson University, and sponsored by French's Foodservice.

By Dr. Margaret D. Condrasky, R.D., C.C.E., and Marie Hegler

From

answer common questions: Are they

think “healthy.” This is not necessarily

naturally or artificially sweet? Which ones

the case, especially when dealing with

of coffee to the preparation of baked

are the best for diabetics? Which ones are

sweeteners. Case in point: sugar is still

goods, marinades and dressings, sugar is

said to cause cancer? Which ones help

sugar. One can use other aliases, such as

everywhere in everyday life—especially

prevent weight gain? Are they all bad?

brown sugar, corn syrups, honey, molasses,

for chefs. In 2009, the American Heart

Are they all the same?

maple syrup or less familiar terms, like

your morning cup

Association (AHA) reported that the average American consumes 22 teaspoons of added sugar (not sugars

brown rice syrup, carob powder, glucose,

Sugar’s sweet anatomy

lactose, maltose and fructose, but they

During digestion, complex sugars—fructose

are all sugar and contain an abundance of

found naturally in foods) every day.

(the sugar found in fruit and honey),

empty calories. This means that no matter

That’s almost half a cup of solid sugar

lactose (the sugar in dairy), and sucrose

what you call it, you should still use sugar

accounting for 355 calories. Currently,

(table sugar, which also occurs naturally in

in moderation.

1 2

there are two official guidelines for the

fruits and vegetables)—break down into

intake of added sugars:

simple sugar, or glucose, which provides

New natural sweeteners

energy to the body's cells. Sucrose from

Stevia is a natural sweetener extracted

The AHA suggests that women should

sugar cane or sugar beets has been a

from the leaves of a South American

consume no more than six teaspoons

part of the human diet for centuries and

herb. It is also calorie-free, but it is not an

of added sugar daily, while men should

remains the standard against which other

artificial sweetener. Until December 2008,

consume nine teaspoons or less per day.

sweeteners are measured. To see how these

stevia and its derivatives could be sold

sugars measure up, see the table below:

in the U.S. only as a dietary supplement.

The U.S. Department of Agriculture

Then in 2008, stevia was approved by

(USDA) recommends people limit their

SUGAR

SWEETNESS

added sugars to include no more than six

Fructose (fruit sugar)

120

Sucrose (table sugar)

100*

Invert sugar (glucose + fructose)

95

High-fructose corn syrup (glucose + fructose)

80-90

Glucose (dextrose or blood sugar)

70

extracts may have a bitter or licorice-like

To put this into perspective, eight

Maltose (malt sugar)

45

aftertaste at high concentrations. Stevia

teaspoons of sugar is the equivalent of

Lactose (milk sugar)

40

sweeteners are approved for food and

the sugar content found in one 12-ounce

Corn syrup (glucose only)

30-50

beverage use in several countries and can

to 10 percent of your total calories. That is approximately eight to 10 teaspoons a day for people following a 2,000-calorie diet.

soda. While the Dietary Guidelines also recommend that we limit our intake of

*Sucrose has been assigned an arbitrary value of 100

the FDA as GRAS (Generally Recognized As Safe). Being up to 300 times sweeter than regular sugar, stevia is said to have a slower onset and longer duration than that of sugar. However, some of its

be found in the U.S. in many food and beverage products, such as some juices

added sugars, they do not give distinct

All-natural

measurements for these limitations.

Natural foods, low in calories or not, have

Moreover, these recommendations fail to

continued to grow in popularity. Unlike

Agave nectar is another natural sweetener

go into detail on the types of sweeteners

artificial sweeteners, natural sweeteners

that’s been creating a buyer frenzy,

available and their possible effects on

are those made without any chemical

especially in the culinary world. Agave

your health. In this article, we will expose

modification. Unfortunately, people see

is a syrup that comes from the same

sweeteners for what they really are and

the word “all-natural” and immediately

w w w. a c f c h e f s. o rg

and teas, as well as tabletop sweeteners.

The bittersweet truth

Mexican plant that gives us tequila. It

these dangerous side effects took place.

comes in three varieties: light, amber and

To read more on this report, visit the

raw. While agave is thinner than honey,

Glycemic Research Institute at

sweetner is how much sugar you eat and

it is slightly thicker than a simple syrup.

www.glycemic.com/AgaveReport.htm.

whether it is taking the place of other

Unlike Stevia, agave is not calorie-free.

What is more important than the type of

nutrients in your diet. So regardless of

It contains 20 calories per teaspoon, five

Mostly artificial

more than granulated sugar, but because

Sometimes referred to as non-nutritive

inclined when it comes to sweeteners,

it’s sweeter than sugar, you need less to

sweeteners, artificial sweeteners, or sugar

remember to focus more on using

achieve the same level of sweetness. It

substitutes, low-calorie sweeteners are

sweeteners in moderation to enhance the

does, however, have a lower glycemic

ingredients added to foods and beverages

flavor of nutritious foods.

index than that of table sugar, which

to provide sweetness without adding

means it takes longer for the body to

calories. According to the International

convert it to glucose. Still, diabetics

Food Information Council, they have

should be as cautious with agave as

a long history of safe use in a variety

of Pediatrics, children with the highest

they are with sugar, honey or any other

of foods and beverages and are some

level of added sugar intake had the lowest

carbohydrate. In fact, after an agave

of the most studied and reviewed food

consumption of most nutrients and

product caused severe side effects in

ingredients in the world today, having

servings of grains, vegetables, fruits and

diabetics, researches at the Glycemic

passed rigorous safety assessments.

dairy.3 The average child consumes about

Research Institute in Washington, D.C.,

Studies have also repeatedly shown that

twice as much sugar as recommended,

announced that they are halting clinical

low-calorie sweeteners do not cause or

and sugary foods and beverages tend to

trials of agave until they discover why

increase the risk of developing cancer,

be high in calories and low in nutrients.

which was once a common belief. A

In other worlds, young people are

recent epidemiological study by the

filling up on empty calories rather than

National Cancer Institute (NCI) showed

nutritious foods. Since children have

that aspartame use is not associated with

grown accustomed to indulging in lots of

any increased risk of cancer, even among

refined sugars, from sodas to desserts,

individuals who have high aspartame

it is imperative now more than ever that

intakes. For further discussion on the

we attempt to stir their cravings away

cancer research conducted on each

from foods loaded with sugar, fat and

found in more than 300 varieties in the

approved low-calorie sweeteners, visit the

calories, toward wholesome foods with

United States, the three most popular

NCI’s fact sheet on artificial sweeteners

natural sweet notes, such as fruits and

being clover, orange blossom and sage.

at www.cancer.gov/cancertopics/

vegetables. In the future, we look forward

It also comes in three basic forms: comb

factsheet/Risk/artificial-sweeteners.

to hearing your thoughts and ideas on

SPOTLIGHT ON HONEY Nature’s sweet treat, honey, can be

honey with the liquid embedded in the

whether you are artificially or naturally

Cooking for kids According to researchers in The Journal

how to redefine the quality of children’s

edible comb; chunk-style or cut comb

For more facts on low-calorie sweeteners,

with pieces of the honeycomb included

menus from your own personal vault of

visit the International Food Information

in the liquid; and liquid honey that has

recipes, tips and advice.

Council Foundation at http://internal.ific.

been extracted from the comb and pasteurized to prevent crystallization.

Also varied is honey’s color that can range from almost colorless to dark amber and its flavor, from satisfyingly mild to boldly rich. In general, a darker

org/publications/factsheets/lcsfs.cfm.

In the U.S., the most common and popular low-calorie sweeteners permitted for use in foods and beverages can be seen on the previous page. When added to foods and

color signifies a stronger, more intense

beverages, these low-calorie sweeteners

flavor, and the Journal of the American

provide a taste that is similar to that of

Dietetic Association reports that honey

table sugar, but are generally several

provides more antioxidants than white

hundred to several thousand times sweeter

sugar, corn syrup, or agave.2 Unfiltered

than sugar. This is why they are often

raw honey is particularly rich in

referred to as “intense” sweeteners, and

nutrition articles are provided in partnership

antioxidants as well as enzymes that aid

because of their intense sweetening power,

by the American Culinary Federation Chef &

digestion. In recipes, try substituting up

they can be used in very small amounts

Child Foundation and Clemson University, and

to half the sugar with honey.

adding a negligible amount of calories.

To read "Culinary Nutrition News: Sweetners Exposed” in its entirety, visit www.acfchefs. org/CNN. These free monthly culinary

sponsored by French's Foodservice.

w w w. a c f c h e f s. o rg

Endorsed Partners | Heartland Payment Systems

Outsourcing payroll: factors to consider Contributed by Heartland Payment Systems, Inc.

With the end of the year approaching, you may be thinking about tax reporting, year-end calculations or payroll planning—and the to-do lists associated with each of them. You may even be considering outsourcing your payroll, since keeping track of employees who have had life changes—such as marriage, divorce or a change in the number of dependents—as well as distributing, collecting and recording forms can be time consuming and complicated.

Here are tips to consider if you’re thinking about outsourcing your payroll.

1. Do your homework If you’re part of a business or community organization— such as a chamber of commerce or trade association—ask other members if they use a payroll service provider. If so, find out what services they receive and if their provider meets their needs.

2. Determine what your business needs Consult your payroll manager, human resources department, accounting personnel and IT staff to understand the functionalities they need.

3. Evaluate features and benefits Meet with several payroll service providers to determine how they work. Don’t “shop” based on price alone. Be sure they can provide all the services you need. For example, you might need help with 401(k) or workers’ compensation—so be sure your chosen provider can handle those services as well as basic payroll.

4. Compare costs Many processors nickel and dime you. For example, they charge for additions or deletions of employees, while others offer fixed rates for the length of the contract without incremental fees.

5. Look for a payroll service provider that guarantees confidentiality and information security For example, there are different payroll submission methods—such as by phone, fax, email or completely electronic—so be sure you’re comfortable with how you transmit your data. You’ll want to work with a payroll service provider that protects your employees’ data.

6. Check if the payroll service provider can assume your tax filing responsibility The payroll service provider should prepare your company’s quarterly and annual employee tax filing and assume liability for accurate and timely submission.* 7. Be sure the payroll products and services are user-friendly In addition to making sure the program is easy to use, investigate what type of support is available—such as a help desk and professionals who can assist with program troubleshooting. Ideally, your payroll service provider should offer 24/7/365 support.

Following these tips can help you choose a payroll service provider and alleviate your payroll and tax filing burdens. Be sure to work with a company with experience in the payroll industry—such as Heartland Payment Systems—so you can run your business without worrying about your payroll. To learn more about outsourcing your payroll, contact us at 877.729.2968 x4400. *A payroll service provider can assume responsibility and liability based on accurate numbers and reporting information from the client/business.

Heartland Payment Systems, Inc. (NYSE: HPY), the 5th largest payments processor in the United States, delivers credit/debit/ prepaid card processing, payroll, check management and payments solutions to more than 250,000 business locations nationwide. This article represents the opinion of its author and is provided for informational purposes only. It is not intended to and does not constitute legal advice and should not be viewed or acted on as such.

22 | www.WRAhome.com

2010 WRA Seminar Series:

Techniques to Improve Your Bottom Line Learn how to maximize your profitability through affordable marketing and controlling costs from business expert Arnold Shain, WRA Consulting Network.

November 9: Affordable Marketing to Increase Your Bottom Line

Arnold Shain, Restaurant Group Inc. Learn the importance of defining and building your brand through your menu, decor, beverage program and service style. Find valuable ideas for developing and implementing an affordable marketing plan.

2 – 4 p.m., Tommy O’s Pacific Rim Grill, Vancouver

R.S.V.P. to Thelma Mosebar at 360.701.3359 or thelma@wrahome.com.

For more information visit www.WRAhome.com/swchapter

Join the revolution … and discover how you can improve your restaurant.

The National Restaurant Association, Council of State Restaurant Associations, 40 state restaurant associations — including the Washington Restaurant Association — and Heartland Payment Systems® have joined forces to upgrade the crucial business services of every restaurateur. Full Course Business SolutionsSM — an exclusively endorsed suite of payments products and services — does just that, helping you reduce expenses, enhance operations and increase profitability. Our offering will grow as the industry — and your needs — evolve.

Full Course Business Solutions Card Processing • Gift Marketing • Payroll Services • Check Management To learn more about how this movement can help revolutionize your restaurant, visit GoFullCourse.com and call 866.941.1HPS (1477) x150. © Copyright 2010 National Restaurant Association. All rights reserved. © 2010 Heartland Payment Systems, Inc.

You want to be known for fabulous dinners.

Perfect.

Be seen and known.

Update your profile on Washington’s favorite dining guide.

dineNW.com We’re looking for member chef profiles, events and recipes. Contact us at dinenw@wrahome.com to schedule an interview today.

Visit www.WRAhome.com/calendar for a full list of events.

INDUSTRY CALENDAR Training | Meetings | Events October & November

SAVE THE DATE! Hill Climb January 24, 2011

Events October 6

November 3

Seattle Chapter Event: King County Addresses Seattle Chapter Webinar: Probable legislative changes to unemployment documentation

Meetings October 5 October 6 October 12 October 13 October 19 October 26 October 26 November 5 November 12 November 13 November 19 November 26

Executive Committee Meeting Seattle Chapter Meeting Spokane Chapter Meeting Member Services Sub-Committee Meeting Finance Committee Meeting WRA Board of Directors Meeting WRAEF Board Meeting Executive Committee Meeting Spokane Chapter Meeting Member Services Sub-Committee Meeting Finance Committee Meeting WRA Board of Directors Meeting

26 | www.WRAhome.com

Training October 18 October 28 November 2 November 15 November 17 November 18

ServSafe®, Post Falls, ID ServSafe®, Kent ServSafe®, Seattle ServSafe®, Everett Train the Trainer, Auburn ServSafe®, Tacoma

Visit www.WRAhome.com/calendar for a full list of events.

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Consulting

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GET A from our staffing

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expert Consultation

Visit www.WRAhome.com to learn more about the 18 FREE consulting services for members.

Kathy Chaffee Groff is a WRA Consulting Network consultant. She is the founder and sole proprietor of Restaurant Solutions, a 17-yearold Seattle-based consulting firm. Her mission is to empower restaurateurs to achieve optimal financial, staffing and operating results. Call the WRA Consulting Network at 800.225.7166 for a FREE 30-minute consultation with Kathy.

Welcome New Members

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SuperNatural Burger, Port Angeles Teri’s Steakhouse, Aberdeen

YOUR ONE STOP

RESOURCE

WRAhome.com/news t Industry trends t Economics t Legislative issues t Marketing ideas t Association news

Helping Members Succeed 28 | www.WRAhome.com

Welcome Allied Members MarkeTeam Travis Hartley 1115 W. 36th St. Vancouver, WA 98660-1409 www.marketeamnw.com MarkeTeam will help you select and place the right products using an array of the best manufacturers in the foodservice industry. With our cost and energy-saving ideas we will make your business more profitable, from the front to the back of the house.

Lower Your Workers’ Comp Rates t Save money on your Workers’ Compensation costs t Have 24/7 access to FREE customizable online safety training The WRA provides you with the necessary tools and support to close claims and bring people back to work quickly.

Start taking advantage

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Visit www.WRAhome.com/Retro, or call Jill Brady at 800.225.7166, ext.134.

Marketplace SELLING OR BUYING?

PROFESSIONAL SELLER REPRESENTATION BY IBA

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Thinking of selling a restaurant or food & hospitality related manufacturing, distribution, or service company? We have completed over 4000 transactions since 1975. Please contact us at (425) 454-3052 or by email at info@ibainc.com for additional information.

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The WRA Education Foundation holds ServSafe food safety courses throughout Washington. Visit www.

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tretch Your Healthcare BeneďŹ ts

without Stretching Your Wallet Strata Limited Benefit Health Plan offers employees flexible healthcare coverage without costing the employer.

Strata Plan is an affordable limited benefit health insurance* program that WRA members can offer to full or part time employees. Strata offers an extensive network of physicians and is available to employees with pre-existing conditions and there are no exclusions for smokers.

Enrollees can be covered for the cost of a month of daily lattĂŠs.

For more information or to sign up contact your local area coordinator at www.WRAhome.com/healthcare * Limited Benefit Health Insurance is not basic health insurance or major medical coverage and is not designed as a substitute for basic health insurance of major medical coverage.

Benefits may vary from state to state. The policies contain reductions, limitations, exclusions and termination provisions. Full details of the coverage are contained in each policy. If there are any conflicts between this document and each Policy, the Policy (series N20000 through N20010) shall govern. Not all coverages are available in every state. Limited Benefit Health Insurance is underwritten by National Fire Insurance Company of Pittsburgh, Pa. with its principal place of business in New York, NY.

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