Washington Restaurant Magazine October 2012 Issue

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Inside 17

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Features

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Cheat Sheet—Find out which candidates on the ballot have your best interest at heart

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What’s at stake this election?

Every election cycle, you hear it again—how that particular election is most important ever. Is it really true? Find out what matters most this election cycle and why you must be informed before casting your ballot.

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Restaurateurs under the dome Ever think lawmakers couldn’t possibly understand what you’re going through? Meet the two legislators and one candidate who do.

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Are you industry award material?

The WRA facilitates a series of awards programs each year, designed to recognize exemplary restaurant operation. Find out what we’re looking for and whether you might be a future honoree.

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Get your motor running… in a Mustang Shelby GT500 And help the WRA EF achieve its mission

Other stories

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Syncing services can provide peace of mind for restaurant owners

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News Briefs

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Hiring the right legislators for a tough job

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Why we believe in Rob McKenna

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Sizing up the national election

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Keep employees safe and working at restaurants: Accident prevention program basics

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Calendar/New Members

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Marketplace

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Leverage the most underutilized resources in your restaurant

On the cover Are you prepared to make informed ballot decisions? This issue can help.

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October 2012 | 5

EDITORIAL STAFF Anthony Anton, Publisher Lex Nepomuceno, Executive Editor Heather Donahoe, Managing Editor Shawn Sullivan, Contributing Editor Sheryl Jackson, Research Editor Lisa Ellefson, Art Director WRA EXECUTIVE COMMITTEE Jim Rowe, Chair Consolidated Restaurants Bret Stewart, Immediate Past Chair Center Twist Robert Bonina, Secretary/Treasurer Washington Athletic Club Nancy Swanger, WRAEF President WSU WRA EXECUTIVE TEAM Anthony Anton President and CEO Teran Petrina Vice President Bruce Beckett Director of Government Affairs Lex Nepomuceno Director of Communications & Technology Lyle Hildahl Director of Education Victoria Olson Director of Business Development Susan Howe Director of Internal Operations

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Letters are welcomed, but must be signed to be considered for publication. Please include contact information for verification.

Reproduction of articles appearing in Washington Restaurant Magazine are authorized for personal use only, with credit given to Washington Restaurant Magazine and/or the Washington Restaurant Association.

Articles written by outside authors do not necessarily reflect the views or positions of the Washington Restaurant Association, its Board of Directors, staff or members.

Products and services advertised in Washington Restaurant Magazine are not necessarily endorsed by the WRA, and do not necessarily reflect the opinions of the WRA, its Board of Directors, staff or members.

ADVERTISING INQUIRIES MAY BE DIRECTED TO: Ken Wells Allied Relations Manager 425.457.1458 ken.wells@WRAhome.com Washington Restaurant Magazine is published monthly for Association members. We welcome your comments and suggestions. email: news@WRAhome.com, phone: 800.225.7166. Circulation: 6,310.

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Syncing services can provide peace of mind for restaurant owners

By Lex Nepomuceno, Executive Editor It’s easy to get confused about online storage and synchronization services because there are so many services with different features, sizes and pricing models. However, when you get through all the technical jargon, the essence of services such as Dropbox, SkyDrive and Google Drive make a lot of sense for businesses. All of these services offer the same basic thing – they allow you to store and synchronize your selected data online and make the same files available throughout your different devices.

Don’t get these file syncing services confused for online back-up services like Carbonite and Mozy. These services aren’t designed to store all of your files, just some of your files that you need access to on a regular basis.

Are there spreadsheets that you are constantly updating, or Word documents that always need to be revised and resent to staff? These readily accessed files are usually consolidated in a “My Documents” folder or the desktop. But what if you need to access these files when you are on the road, to either update and reference some information? Prior to services such as Dropbox, users had to store the same file on different computers and devices and then replace old versions with the most updated version. Through online syncing services these tasks are done automatically, while backing up the important data over the web – thus serving dual purposes.

Changes on the iPhone are immediately reflected on the desktop computer or laptop, and vice versa. If the hard drive on the desktop computer goes on the fritz, there are no worries because the key documents are stored online and can be easily “re-synced” to any device. Once configured, these services operate almost invisibly and automatically – providing peace of mind and great convenience to restaurateurs.

Here is a quick synopsis of the main storage sync service available to consumers and businesses: Dropbox (dropbox.com) – This is the grandfather of storage sync services online and is generally regarded as the most reliable and easiest to use of the services. Dropbox will require you to download a program on any computer you wish to sync your files to. This “dropbox” folder is then designated as the repository of any files and folders you wish to synchronize across computers and mobile devices. You can get started for free with 2GB of storage. If you like the services and wish to sync more of your files, they offer a pro upgrade starting at $9.99/month.

SkyDrive (skydrive.com) – is a Microsoft service and provides 7GB of free storage.

As with other services, it requires users to download a small program onto whatever computers are to be synced. The service works very similarly to Dropbox and requires all synced files to be inside the designated “SkyDrive” folder. This service doesn’t have the level of adoption as Dropbox and other players, but they make up for it with a generous amount of free storage. The service is also reliable and easy to configure.

Google Drive (drive.google.com) – As one of the newest entries into the synced storage game, Google Drive provides 5GB of free storage and integrates with your Google Docs. Unfortunately, the service is also the most unreliable of all of the big players, as I have experienced multiple instances where files that were supposed to be synced were not. However, given the size and persistence of Google’s cloud initiative, I would recommend keeping an eye on this service as it is likely to improve.

Other services worth looking at include: sugarsync.com, box.net and icloud.com (for Mac/iPhone users). 

Primary Source of Information | News Briefs L&I proposes no workers’ comp insurance rate hike

The Department of Labor & Industries (L&I) announced in late September that it is proposing no increase in the average rate for workers’ compensation insurance. If adopted, this would be the second straight year with no increase in workers’ comp rates. “Had the governor and the Legislature not adopted the 2011 reforms, I wouldn’t be making this proposal today,” said L&I Director Judy Schurke. “In fact, without those reforms, we would be facing a rate increase. Instead, we’re able to keep rates down for Washington’s businesses and workers.” For the full article, go to http://wra.cc/li2013a. 

Sales figures suggest liquor privatization is working

Recently, the Washington State Wire ran an article explaining the details surrounding the rollout of 1183, the recent uptick in liquor sales and the continuing dispute with the Liquor Control Board over purchasing limits. WRA Government Affairs Director Bruce Beckett provides perspective throughout. If you’re interested in a broad view of liquor privatization, three months in, this article provides a great update. For the entire article, go to http://wra.cc/wsw091112. 

Why the NYC soda ban is detrimental to restaurants

Last week’s decision by NYC Board of Health to limit soda sizes raised the ire of many in the foodservice industry. The ban, proposed

by Mayor Mike Bloomberg as an amendment to the New York City Health Code, would prohibit the sale of sugar-sweetened beverages above 16 ounces in restaurants, delis, movie theaters, stadiums, food carts and other venues throughout New York City. The ban extends to any beverage – exclusive of milkshakes and alcoholic drinks – with more than 25 calories per 8 ounces, including some sodas, coffees, teas, smoothies and lemonades. The National Restaurant Association provided some perspective on the issue at http://wra. cc/2012nyban. 

Federal agencies issue more guidance on health care law

The federal government has released new guidance on the implementation of the health care law — the Patient Protection and Affordable Care Act (PPACA) — that sheds a little more light for business owners on how to comply with the law.

The latest guidance, issued August 30, focuses on two critical pieces of the law. The first explains how to calculate whether new or existing employees are considered “full time” under PPACA and, thus, eligible for the health care coverage that many employers will be required to offer their full-time employees. The second addresses how to determine when the clock starts running on the 90-day waiting period before new, full-time employees must be offered healthcare coverage under PPACA. The law’s employer mandate takes effect starting in 2014. Go to http://wra.cc/ wrahc0912. 

Congress extends E-Verify for three years

Congress has approved a bill extending the federal E-Verify program for three more years, through Sept. 30, 2015. President Obama is expected to sign the measure into law shortly. The E-Verify program, which allows employers to enter I-9 information into an online federal database to check whether newly hired employees are eligible to work in the United States, had been scheduled to expire this month.

The program began on a trial basis in 1996, and was made available to employers in all 50 states in 2003. For the rest of the story, go to http://wra. cc/everify3years. 

October 2012 | 7

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Industry Outlook | WRA President & CEO

Hiring the right legislators for a tough job Oftentimes media outlets report in January about the decisions facing an upcoming Legislative session.

But if I had a magic wand, I’d like to see the bulk of this reporting done in the fall.

After all, that’s when the public is considering hiring elected officials to deal with these issues.

In the fall, my election-related discussions with operators are sometimes chagrining. Actual quotes I have heard over the past years: “I am voting for X because he is a regular customer.”

“I am voting for Y state legislator because she is against the war in the Middle East”.

“I am voting for Z because I went to high school with her husband.”

OK, let’s put that into perspective for a restaurant. If your number one business issue was food cost, would you hire a plumber to take over your food ordering and menu development because he was a regular customer, went to high school with your son and is against the war in the middle east?

Hell no, you would hire the expert who could deal with the

Anthony Anton, president and CEO

issue at hand and whose beliefs and experience relate to the problems you need them to solve. Then you would hire this plumber when you had plumbing problems.

Legislators are dealing with state issues, and next year’s Legislature is facing some brutal ones that will directly impact your business.

Next year’s Legislature is facing the following:

How the state will balance another budget deficit,

estimated at $1.5-$2 billion—taxes, reductions or efficiencies?. How will the state address its nearly 9 percent unemployment rate and the unemployment situation plaguing Washington teens and younger workers?

Implementation of I-1183 so that the market functions as intended by the voters; and fixing the problems created by the LCB in their rules implementing the initiative How to implement the national Health Care Reform Act at the state level The WRA’s lobbying team conducted more than 75 of interviews with prospective candidates running for office. The goal was to identify the best job applicants who can help to get our business climate back on track. Please consider their recommendations when you go to hire your legislator with your ballot this November. 

October 2012 | 9

POLITICAL REPRESENTATION

WRA throws support behind McKenna’s vision for Washington’s future

By Heather Donahoe, managing editor Back in April, a combination of the WRA’s Government Affairs Committee and Board of Director voted unanimously to endorse Rob McKenna for governor of Washington state. Before making the decision, the WRA’s Government Affairs team arranged for McKenna and his opponent Jay Inslee to meet with the Seattle Restaurant Alliance, the Seattle Nightlife Association and a number of individual members.

Additionally, the WRA provided both candidates with extensive background briefings on the state of the industry, and the issues of most importance to the industry.

“I am proud to have the support of the men and women of the Washington Restaurant Association on my side,” McKenna said,

after receiving the endorsement. “The entrepreneurs and small business owners who make restaurants the largest private sector employer in the state understand my campaign focus on budget sustainability and job growth because they live those principles every day. I look forward to partnering with the hospitality industry in my work to improve state government.”

During the pre-endorsement interviews, WRA board members were impressed with McKenna’s keen understanding of the challenges facing small businesses in Washington. He demonstrated his support of these businesses as a vital component in his plan to re-energize the state’s economy. And most importantly, McKenna communicated his strategy for balancing the state budget without putting more burden on businesses and citizens.

“We believe strongly in Rob’s plan for economic growth and fiscal responsibility in Washington state,” said Anthony

Rob McKenna visits with Ernie Simas of McDonald’s Washington State Operators Association.

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Rob McKenna visits with Lane Hoss, VP of Marketing for Anthony’s Restaurants.

Anton, WRA president and CEO. “During his time as attorney general, he consistently worked with the restaurant industry, seeking feedback and addressing the concerns of business operators. As an industry, we want to be part of Rob’s vision for Washington state.”

In late September, the WRA hosted a fundraising reception for McKenna’s campaign, giving him the opportunity to meet with his restaurant industry supporters. Several WRA members thanked Rob for his continued willingness to maintain an open dialogue around industry issues.

Rob McKenna with Nick Musser of Icon Grill and Jen EnglesKlann of Wild Ginger. the Legislature in order to raise taxes.

“For the state’s restaurants, I-1185 represents an opportunity to protect and create jobs,” said Bruce Beckett, WRA director of government affairs. “The economic downturn of the past four years has cost the restaurant industry thousands of jobs and has shaken the sector’s security. If enacted, I-1185 would provide a continued buffer for small businesses from potentially devastating new taxes in a recovering economy.”

I-1185 maintains the appropriate balance for raising new or existing taxes by imposing discipline in setting state government spending priorities, forcing bipartisan cooperation in budget and fiscal matters and ensuring that the consequences of tax hikes are fully explored.

“I don’t vote a straight party ticket,” WRA member Pete Hanning of Red Door in Seattle, told McKenna at the event. “The vote I’m casting for president doesn’t share your party affiliation, but I realize that you’re what Washington needs. I’m proud to support you.”

“Burdening small businesses, such as restaurants, with new and increased taxes diverts money away from job creation in the private sector,” Beckett said. “Unless businesses are able to preserve existing jobs and offer new ones, the state’s economy will continue to struggle.” 

WRA supports Initiative 1185, requiring two-thirds majority vote on taxes just as it did with I-1053, the WRA is backing I-1185, which seeks to reinstate the requirement of a two-thirds majority vote from Jacque Farrell of Farrelli’s Wood Fire Pizza meets Rob McKenna.

October 2012 | 11

Sizing up the national election Sue Hensley, National Restaurant Association

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n late summer, the Democratic and Republication National conventions were an important opportunity for both President Obama and Gov. Romney to make their case to the voters. Like all incumbents, President Obama needed to defend his record and convince voters to give him another four years. Gov. Romney needed to differentiate himself from the President and prove why he’s the right man for the job.

Industry issues such as health care, immigration reform and small business taxes played heavily throughout both conventions. Over the next month, both tickets will continue to debate this country’s most pressing economic challenges. The big question is “are you better off now than you were four years ago?” One side says “yes,” the other side says “no.”

While everyone agrees that these problems need fixing. It all comes down to how?

Historically, when unemployment is high and the economy is low, the president has not won re-election.

Will history repeat itself, or will voters give this President another term?

In addition to the race for the White House, there are 435 U.S. House races and 33 U.S. Senate races on the ballot. The U.S. House of Representatives is currently controlled by Republicans with a 241 – 191 majority. There are three vacant seats. To win control of the House, Democrats will need to pick up 27 seats. Redistricting has made a number of House seats

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competitive, but political pundits don’t expect to see a wave of wins/losses for either party like we’ve seen in previous election cycles. Democrats remain cautiously optimistic.

House Republicans, on the other hand, are predicting a gain of between four and eight seats.

All eyes are on the U.S. Senate where Democrats control with a margin of 53 – 47. Of the 33 U.S. Senate seats up for re-election this fall, 21 are held by Democrats, 10 by Republicans and 2 by Independents, who caucus with the Democrats. To gain the majority, Republicans will need to hold all 10 seats and win an additional 4. Several competitive races are taking place in the presidential battleground states of Arizona, Florida, Indiana, Missouri, New Mexico, Ohio, Virginia and Wisconsin.

Republicans are currently in the hunt to pick up anywhere between 2 to 5 seats, but these toss-up races will be closely contested until the end.

The control of the U.S. Senate and House of Representatives will come down to a select number of races in key Presidential battleground states.

The Restaurant PAC, the industry’s voice in Washington, DC, is seeking out and supporting pro-restaurant, probusiness candidates for federal office in races across the country. For more information about how you can get involved in the elections and who the Restaurant PAC is supporting, please visit advocacy.restaurant.org. 

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October 2012 | 13

Who should I vote for?

When you’re filling out your ballot, refer to this handy at-a-glance cheat sheet, designed to help you cast your vote for the candidates who best understand and will advocate on behalf of the issues that affect your business most significantly. Below is a list of all WRA-endorsed candidates in this year’s election. Vote wisely!

Legislative District 1 Senate Dawn McCravey (R)

Legislative District 8 House Brad Klippert (R)

House Derek Stanford (D)

Larry Haler(R)

Legislative District 2 Senate Randi Becker (R) House Gary Alexander (R) J.T. Wilcox (R)

Legislative District 9 Senate Mark G. Schoesler (R) House Susan Fagan (R) Joe Schmick (R)

Legislative District 3 Senate Andy Billig (D)

Legislative District 10 Senate Mary Margaret Haugen (D)

House Marcus Riccelli (D)

House Norma Smith (R) Dave Hayes (R)

Legislative District 4 Senate Mike Padden (R) House Larry Crouse (R) Matt Shea (R) Legislative District 5 Senate Mark Mullet (D) House Chad Magendanz (R) Jay Rodne (R) Legislative District 6 House Kevin Parker (R) Jeff Holy (R) Legislative District 7 House Shelly Short (R) Joel Kretz (R) 14 | www.warestaurant.org

Legislative District 12 Senate Linda Evans Parlette (R) House Cary Condotta (R) Mike Armstrong (R) Legislative District 13 House Judy Warnick (R)

Legislative District 15 House Bruce Chandler (R) David V. Taylor (R) Legislative District 16 Senate Mike Hewitt (R) House Maureen Walsh (R) Terry R. Nealey (R) Legislative District 17 Senate Don Benton (R) House Julie Olson (R) Paul Harris (R) Legislative District 18 Senate Ann Rivers (R) House Brandon Vick (R) Liz Pike (R) Legislative District 19 Senate Brian Hatfield (D)

Matt Manweller (R)

House Brian E. Blake (D) Dean Takko (D)

Legislative District 14 Senate Curtis King (R)

Legislative District 20 Senate Dan Swecker (R)

House Norm Johnson (R) Charles Ross (R)

House Richard DeBolt (R) Ed Orcutt (R)

Legislative District 22 House Sam Hunt (D)

Legislative District 24 Senate Jim Hargrove (D) Legislative District 25 Senate Bruce Dammeier (R) House Shelly Schlumpf (R) Hans Zeiger (R) Legislative District 26 House Jan Angel (R) Larry Seaquist (D) Legislative District 27 Senate Jeannie Darneille (D)

Legislative District 33 House Tina Orwall (D) Legislative District 34 House Eileen L. Cody (D) Joe Fitzgibbon (D) Legislative District 35 House Drew C. MacEwen (R) Legislative District 36 House Reuven Carlyle (D) Gael Tarleton (D) Legislative District 37 House Sharon Tomiko Santos (D) Eric Pettigrew (D)

Legislative District 43 House Jamie Pedersen (D) Frank Chopp (D) Legislative District 44 House Mark Harmsworth (R) Mike Hope (R)

Legislative District 45 House Joel Hussey (R) Larry Springer (D) Legislative District 46 Senate David Frockt (D) House Sylvester Cann (D) Jessyn Farrell (D)

House Jake Fey (D)

Legislative District 38 House John McCoy (D) Mike Sells (D)

Legislative District 47 House Mark Hargrove (R) Pat Sullivan (D)

Legislative District 28 Senate Mike Carrell (R)

Legislative District 39 Senate Kirk Pearson (R)

House Steve O’Ban (R) Paul Wagemann (R)

House Dan Kristiansen (R) Elizabeth Scott (R)

Legislative District 48 House Ross Hunter (R) Cyrus Habib (D)

Legislative District 29 Steve Kirby (D)

Legislative District 30 House Katrina Asay (R) Linda Kochmar (R)

Senate Kevin Ranker (D)

Legislative District 31 House Cathy Dahlquist (R) Christopher Hurst (D)

Legislative District 32 House Cindy Ryu (D) Ruth Kagi (D)

House Jeff Morris (D) Legislative District 41 Senate Steve Litzow (R) House Judy Clibborn (D) Legislative District 42 House Jason Overstreet (R) Vincent Buys (R)

Legislative District 49 Senate Annette Cleveland (D) House Sharon Wylie (D) Jim Moeller (D) Ballot Measure 1185 Governor Rob McKenna (R) Lt. Governor Brad Owen (D) Attorney General Reagan Dunn (R) Superintendent of Public Instruction Randy I. Dorn October 2012 | 15

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Elections matter— especially this one

By Bruce Beckett, director of WRA government affairs Bruce Beckett, Director of Government Affairs

You hear it every election year from politicians, civic groups, special interests and office seekers: “This is the most important election ever.”

While the statement is true from the standpoint that elections determine the decision-makers who will impact your immediate future, it is also pretty doubtful that the importance of elections today can be compared with, say, elections during eras such as World War II. There is no question, however, that the decisions voters make regarding their political representation and outcomes of ballot measures, set the direction for businesses and individuals for years to come.

Elections matter, and 2012 is no different. Consider what is at stake for Washington state businesses and citizens this year: Can taxes on Washington businesses and citizens be increased with a simple majority vote, or will we see the continued requirement of a super-majority vote to raise taxes?

Who will decide how the state solves its ongoing fiscal challenges?

Will businesses and citizens be encumbered with new taxes to meet the Supreme Court’s decision that K-12 education is not being funded adequately?

Will restaurant owners have an open and constructive process to bring forward critical issues such as minimum wage, tip credit and teen employment?

How will implementation of I-1183 proceed? Under an environment of conflict or, alternatively, in an environment of problem-solving and consensusbuilding?

Voters will also be deciding who the next President of the United States will be, and who will represent their interests in the U.S. Congress. There is no doubt – this is an important election.

throughout the state during the spring and summer, interviewing more than 75 candidates for the Legislature, learning from aligned organizations and other stakeholders about current voter attitudes and trends, and setting up meetings with our members between the two gubernatorial candidates.

From this work, a plan was developed and approved by our Government Affairs Committee (GAC) and Board members on how to deploy the WRA’s PAC resources in a manner that supports our members’ needs into the future. In July, WRA began implementing the plan and will continue through the general election on November 6.

This edition of Washington Restaurant Magazine shows which candidates the WRA is endorsing and supporting in this important election cycle. These endorsements are based on the GA team’s work with incumbent lawmakers over the years, the results of interviews with new candidates (and incumbents) and input from member businesses in every corner of the state. We hope you find this information valuable as you make your decisions on this year’s ballot.

None of this would be possible without the outstanding support of WRA members who fund the WRA PAC. Because of the PAC, we have the opportunity to educate candidates on crucial restaurant issues during their campaigns, to support candidates who understand and work with our industry, and showcase our members in their districts. The WRA GA team appreciates the support of our members for the PAC, and is grateful for the extraordinary confidence you entrust in our ability to invest those resources wisely.

Finally, everyone will be inundated with political ads, mailers, radio spots and TV interviews between now and Election Day. Please, don’t become disillusioned! Instead, become informed on the candidates and issues.

And then, please, exercise your right to vote accordingly. It really matters!! 

To assist WRA members in their decisions on candidates and issues in Washington State, the WRA GA team traveled

October 2012 | 17

Restaurants under the dome Meet a couple of legislators—and one hopeful—who know the industry first hand

By Heather Donahoe, managing editor

For the average restaurant operator, the Washington State Legislature may seem like a distant body of leaders who don’t always grasp the unique challenges of running a business.

And that can be unsettling, considering that these legislators have the authority to pass bills that can make all the difference between a successful operation and a struggling one.

Can these lawmakers possibly understand the headache of covering late shifts for sick employees, making payroll during those slow weeks or dealing with a walk-in cooler that shuts down the night before a big event?

Among state legislators, only a few have experience as business operators. Those who do understand the rigors of self-employment are able to convey to their peers the needs of a small business owner in Washington. Several state lawmakers even have close ties to the restaurant industry and have worked closely with the WRA to achieve beneficial outcomes for the foodservice sector.

These lawmakers know firsthand exactly how difficult it can

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be to sustain a thriving and profitable business. They are able to clearly communicate industry-specific issues to their fellow lawmakers while garnering support for legislation that protects and enhances business owners across the state.

Industry hero Consider Rep. Cary Condotta (R), who is running for reelection in the 12th District, and has been a business owner in Washington since 1987; and his wife Rebecca also runs a small Italian restaurant, Rebecca’s on Orondo, in Wenatchee.

“She’s facing a lot of challenges,” Condotta said. “There’s the increasing cost of food, higher payroll taxes and the usual minimum wage hike in January. That’s a lethal cocktail for businesses. In a stagnant economy, where customers can’t sustain higher prices, it can be difficult to get people out to dinner.”

Condotta understands that private-sector job creation and retention will be instrumental in resolving the state’s economic difficulties. In the past, the WRA has recognized Condotta as a Legislative Hero for the leadership he exhibited during the Legislature’s overhaul of the state’s unemployment insurance tax system and the dramatic reforms to the workers’ compensation system.

Because he has experienced the complexities of running a business himself, Condotta is able to advocate for solutions that will make it easier for businesses help strengthen for the collective state economy.

First-hand industry knowledge Likewise, Rep. Kevin Parker (R) in the 6th District is committed to helping his fellow foodservice operators run the types of businesses that will contribute to the state’s fiscal health. Parker owns five Dutch Bros. Coffee locations in the Spokane area and can attest to the high cost of doing business in Washington.

“If you tally up all the state, local and national regulatory continued on page 20

Rep. Cary Condotta (R-12th) Business owner for 25 years Business: Former motorsports dealer and wife Rebecca runs an Italian restaurant in Wenatchee How has your experience as a business operator influenced your work as a state lawmaker?

There is only a handful of people in the Legislature who’ve signed the front of a paycheck. Unless you’ve run a business, you can’t possibly understand the impact and unintended consequences of the decisions you make [in the Legislature].

Rep. Cary Condotta meets with restaurant operators in his office.

If reelected, what else would you like to accomplish for the business community? I’d like to make some progress around a possible tip credit and a training wage. Right now, we’re increasing minimum wage faster than the economy around it. That has to be addressed. I’d like to see a lot of our major restaurants participating and engaged in that discussion.

Rep. Kevin Parker, (R-6th)

Business owner for six years Business: Five Dutch Bros. Coffee stores How can restaurant operators in your district best interact with you?

They can tell me their stories.

The more specifics and examples, the better. We do something called ‘100 Ideas’ where we travel around the state and gather new perspectives and suggestions from constituents. We look for patterns and themes within that feedback, and then we’re able to narrow it down and establish priorities. It’s a great way to mine for great ideas, and I would welcome restaurant operators’ involvement. www.kevinparker.com Rep. Kevin Parker manning the espresso machine at one of his Dutch Bros. locations.

October 2012 | 19

Mark Mullet, candidate for 5th District Senate seat Business owner for three years Business: Zeeks Pizza and Ben & Jerry’s Ice Cream in Issaquah What does the business community in Washington state need most right now? A well-trained workforce, roads and rail that enable you to easily move goods and service around our state, as well as regulations that are straightforward and easy to follow. www.electmarkmullet.com

Mark Mullet lends a hand to one of his Zeeks Pizza employees.

taxes and fees, you’re spending $10,000 to $14,000 annually,” Parker explained. “Initially, my business almost didn’t make it, and we were very close to not continuing, just wondering if there was any way we could survive.”

During his four-year tenure in Olympia, Parker has demonstrated his influence among his peers and is a great example of the restaurant industry’s ability to make a difference in Olympia. Within his first two years in office, Parker quickly impressed his caucus leadership and was appointed as the assistant ranking minority member to both the Financial Institutions and Insurance Committee and the Community Economic Development and Trade Committee. He remains a committed ally of the state’s restaurant industry and, like Condotta, he has been recognized as a WRA Legislative Hero.

In recent months, Condotta has been viewed by his peers as an expert in the area of liquor policy, a strength that is highly valued during the current privatization transition period.

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A new restaurateur-legislator in the making?

Political newcomer and restaurant operator Mark Mullet (D) is running for the 5th District State Senate seat.

Mullet’s public service career began on the Issaquah City Council, where he first discovered the satisfaction of helping businesses flourish and communities grow.

As the owner of Zeeks Pizza and the Ben & Jerry’s Ice Cream store in Issaquah, Mullet no doubt would bring his own unique perspective on restaurant operation to the Legislature, if elected.

“It would be nice to allow restaurants to pool some of their tips, so the back-of-house can benefit from the tips in the front-of-house,” Mullet said. “I have always believed that people tip because the food from the kitchen tastes great and is served quickly. It would be nice for kitchen employees to benefit from that, too.”

Mullet also believes that Washington state must focus on making itself attractive to potential business operators by making it easier for them to get and keep their doors open.

The WRA is looking for the best restaurants in Washington

By Shawn Sullivan, contributing editor

Restaurant

operators’ hard work and generosity don’t happen without effort, and the WRA believes they should be recognized for it. Throughout the year, the WRA offers opportunities for you to be rewarded for your success, hard work and philanthropy. It’s a great way to unite the industry while showcasing its contributions and leadership in communities throughout the state.

Several of our state Restaurant Neighbor Award recipients have even been recognized on the national level and have received a $5,000 contribution to the charity of their choice.

There is something about the hospitality industry that attracts a large number of overachievers, and the WRA wants to ensure that these operators are aware of the various recognition programs available to them.

Each year, the WRA honors the best operators in Washington at a special industry event. The best, brightest and most innovative restaurant industry leaders are honored in the following award categories:

Full Service Operator of the Year Quick Service Operator of the Year Allied Member of the Year Allied Hall of Fame Devere Jerry Burtenshaw Lifetime Achievement Award In addition, the WRA encourages members to apply for other state and nationally sponsored award programs including The NRA Restaurant Neighbor and the NRA Faces of Diversity awards.

The National Restaurant Association and American Express

use the Restaurant Neighbor Award and the Humanitarian of the Year Award to salute restaurateurs who sacrifice time, energy and profit by giving back to their communities.

Winners receive $20,000 for their commitment to community projects and charitable organizations.

The NRA uses the Faces of Diversity Award to promote the multi cultural aspect of restaurants. The workforce in the hospitality industry is more diverse than any other sector. It consists of men and women from every culture in the world – and here in the United States – who work to achieve the American Dream in one of the nation’s 945,000 restaurants.

The National Restaurant Association and PepsiCo Foodservice use this award to honor those who have sacrificed their personal life to realize the American Dream and succeed in the industry. The Faces of Diversity Award consists of four winners and 12 finalists. All four winners fly to Washington, DC for an awards dinner during the National Restaurant Association Public Affairs Conference. A $2,500 scholarship is also made in the name of each winner to a student pursuing a career in the hospitality industry.

While the hospitality industry is changing at a rapid pace, the personalities required to operate a thriving restaurant remain the same. People own restaurants because they have a passion for the industry. Most operators take that passion and work tirelessly to make sure they deliver a superior product to their customers—all while supporting the community in the waking hours between rushes, after closing or even before opening.

Both the WRA and the NRA would like to honor the hard working operators that represent the grit of the industry.

Visit www.warestaurant.org/awards to find out how you can apply for these and other industry awards programs.  October 2012 | 21

Get your motor running… in a Mustang Shelby 500gt And help the WRA EF achieve its mission

By Lyle Hildahl, director of the WRA Education Foundation

A Mustang collector at one of the car shows we attended shared with me that the 2008 model was the last of its kind.

“They screwed up the design after that,” he told me. “I will take two tickets.”

So if you haven’t heard yet, a generous benefactor gave the Education Foundation his dream car—a dream car with

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only 110 miles on it. That’s right 110 miles.

So, who is this generous donor, and why would he hand over a $40,000 car to the EF? Initially, at his urging, we had planned to keep him anonymous; but after some consideration, we decided that it’s important for the entire restaurant community to understand exactly who this person is—this person who believes passionately in the mission of the Education Foundation.

Marcus Zanner is the generous donor. He is the finance director at Red Robin Gourmet Burgers Inc., a former WRA board member and a past National Restaurant Association representative. Marc has a first-hand understanding of why industry education is so important and why the success of the WRA EF is absolutely crucial.

Hence, his gift to the EF. Marc wanted to do something for the Foundation that would kickstart a front-of-mind awareness of the important work the Foundation does for our industry. I will never forget his answer when I asked him why he was handing over his car to us.

“Because Lyle, the work of Foundation is more important than anything else we do. It ensures success for our operations, and helps builds a future for generations to come. Through your training programs, and ProStart, the industry will have a strong future.”

So Marc asked if Anthony Anton and I could come up with a plan to take full advantage of the Mustang in supporting the EF and sending a message to our industry’s leadership: the work of the WRA Education Foundation is too important to treat as an afterthought. Let’s make it top-ofmind.

So we came up with a plan. Raise $200,000 for the EF by selling raffle tickets for the car. That sounded easier than we realized. First of all, Marc wanted to maintain the newness and integrity of the Mustang. To do that, we agreed not to drive it. We purchased a trailer and truck to tow the Mustang to events, where we could showcase this beautiful muscle car and sell raffle tickets. We are hand-washing the car before each event and storing it in a covered heated garage. After consulting with raffle and gambling experts, we decide to sell the tickets for $75 apiece, and had the raffle approved by the Washington State Gambling Commission in late July.

Our first event was a car show in Grandview Washington.

We followed up with a Mustang show in Kent, and Seattle Coffee Fest in September rounded out our most recent appearances. We are scheduled to show the car at The FSA Show in Seattle on October 2 and 3 and the Holiday Food and Gift Show at the Tacoma dome in mid-October.

We have followed our plan to the letter. But at this point, the reality is this: we haven’t sold as many tickets as we should have by now—roughly 60 at press time.

The challenge is twofold. To some people, the price may seem high for a ticket.

Secondly, the

drawing for the winner will be on August 6, 2013—almost a year out. Here’s where you come in.

Marc donated this car because he believed in the work of the Education Foundation and its importance to the future of our industry. We have a $41,000 car that someone can win for $75. The odds are 1 in 3000 to win the car.

Those are great odds, but that’s not the real message. For just a small $75 dollar investment, you are helping the Foundation to grow the ProStart program, help more teens get jobs in our industry, help motivated high school graduates to receive college scholarships for industry careers, expand training programs provided to our members and help teachers with funding for professional development.

We currently serve 35 high schools in Washington state with industry mentors and resources to provide state of the art education to our future leaders. These are future chefs, dining room managers, sales managers, general managers, franchise owners, winemakers, hotel operators and other leadership positions in the hospitality and tourism sector.

Our goal is to expand the ProStart program to 100 schools across the state and add training programs in workplace safety, customer service, and leadership. Please help us reach that goal. Buy a ticket … and sell 10! Help us help you by supporting this project. Who wouldn’t want to drive away in this beautiful car? And for those who perhaps aren’t interested in a beautiful muscle car, you can always trade it in for an SUV, a sedan or heaven forbid, a minivan!

The choice is yours. The benefit for the EF remains the same.

As Marc says, “We have a responsibility and an obligation to support the Foundation that supports our industry with a trained and talented workforce. You might even walk away with a Shelby.” 

Please let us know about any

events in your area where we should show the car in the next 10 months. Help us get this car in front of as many people as possible. Give Jennifer Dixon in our office a call if you have any ideas. She can be reached at 877.695.9733.

Marc Zanner believes in the Education Foundation, and he put action behind that belief. Are you willing to do the same?

October 2012 | 23

Keep Employees Safe and Working at Restaurants:

Accident Prevention Program Basics

By Nichole Rose, L&I Division of Occupational Safety & Health

Thousands of serious and costly workplace injuries and illnesses are reported every year for restaurants in Washington State.

Direct and indirect costs pile up every time someone trips and falls, suffers a back or wrist strain or gets splashed in the eye by corrosive cleaners. These incidents can be prevented when workplace hazards are identified and managed.

Like other large or small businesses in Washington State, restaurants must address all possible hazards through an Accident Prevention Program (APP). Your APP needs to be in writing and put into daily practice. An APP is not just a requirement; it makes good business sense. After all, its ultimate purpose is to prevent injuries and illness.

An APP is a safety tool that prompts business owners to: Look around to identify workplace hazards that could hurt their employees.

Find and apply ways to reduce or eliminate hazards.

Provide a detailed safety orientation to employees so they understand the possible hazards of their particular job and how to work safely.

Much of the content in your APP is based on the hazards you identify at your particular restaurant. One way to do this is to consider one job or task at a time, noting possible hazard sources and how someone could get hurt. If you aren’t familiar with everyone’s job, you will need to spend time learning and possibly observing what they do. If you

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have never done this before and need help, you can seek free assistance from L&I consultants or workshops.

You can also find job hazard analysis resources on L&I’s Safety & Health webpage.

12 common hazard sources for injuries in Restaurants: Awkward postures Clutter in walkways Corrosive cleaning chemicals Damaged electrical components Equipment with moving parts Heavy items Hot surfaces and liquids Ladders Repetitive work Sharp blades Slippery floors Swinging doors

Once you know the hazards in your restaurant, you can focus on finding prevention solutions that work for your business. For example, online resources can help you identify equipment modifications, best work practices, training materials and other safety measures that address a specific hazard issue, such as ladder safety.

Sample APPs are available online to help you pull together your business’s safety policies, work procedures, and other safety orientation content. If you choose to use a sample APP, find one that you can customize so that content is relevant and useful for your business and meets L&I safety and health requirements.

Once you put your APP into action, take time to make sure it’s working. Talk to employees and supervisors to learn about any day-to-day complications that reduce the effectiveness of your APP, and follow up on any needed refinements. Keep in mind that changes in hazards and work practices may occur over time in any business, so occasional review of your APP’s effectiveness becomes necessary to ensure ongoing prevention of injuries and illnesses.

You can find out more at L&I’s Accident Prevention webpage. 

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INDUSTRY CALENDAR

OCTOBER/NOVEMBER Training Oct. 2

ServSafe®, Seattle

Oct. 15

ServSafe®, Everett

Oct. 23

Allergy Certification

Nov. 1

ServSafe®, Spokane

Nov. 6

ServSafe®, Seattle

Nov. 12

ServSafe®, Kent

Nov. 15

ServSafe®, Tacoma

Events Nov. 10

Spokane Cork & Keg Event

Meetings Oct. 2

HIHIT Meeting

Oct. 2

Executive Committee Meeting

Oct. 3

Seattle Restaurant Alliance Meeting

Oct. 9

Spokane Chapter Meeting

Oct. 16

MSC Board Meeting

Oct. 23

Finance Committee Meeting

Oct. 30

WRA Fall Board Meeting

Oct. 31

EF Board Meeting

Nov. 6

Executive Committee Meeting

Nov. 6

Retro Trust Meeting

Nov. 6

Retro Investement Committee

Nov. 7

Seattle Restaurant Alliance Social

Nov. 7

Retro Trust Meeting

Nov. 7

Retro Investment Meeting

Nov. 7

MSC Sub-Committee Meeting

Nov. 27

GAC Meeting

Visit www.warestaurant.org/calendar for a full list of events.

NEW RESTAURANTS Bastille Restaurant, Seattle Big Scoop Sundae Palace, Mount Vernon Buck’s American Café, Everett The Lodge Sports Grille, Kirkland McClendon, LLC, Cashmere Mt Rainier Railroad Dining Co., Inc., Elbe Olympia Country & Golf Club, Olympia Perkin’s Family Restaurant – Riverpoint, Spokane Raven Public House, Seattle Zip’s Drive in, Nine Mile Falls

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NEW ALLIED MEMBERS Complete Restaurant Repair Michael Templeton PO Box 203 Kent, WA 98035-0203 800.509.4105 MT@completerestaurantrepair.com completerestaurantrepair.com

ONE CALL Restaurant Services Scott Flaherty PO Box 98157 Seattle, WA 98198-0157 206.510.7911 info@1call-rs.com www.1call-rs.com

Repair restaurant equipment, sale of refurbished equipment

ONE CALL can handle any and all of your restaurant’s maintenance and remodel needs. 10% off services and 2% discount for payment in 10 days.

FoodCalc Ken Marshall 465 S 4th St Se 1200 Louisville, KY 40202 888.804.0001 ksr@foodcalc.com www.foodcalc.com FoodCalc is the leading provider of online nutrition analysis to the foodservice industry. Discount of 75% on subscription - $100 instead of $400.

Graham & Dunn PC Anne Krepick 1420 5th Ave Fl 33 Seattle, WA 98101-4087 206.340.9664 akrepick@grahamdunn.com www.grahamdunn.com Legal services for the hospitality industry, including entity formation, angel and venture financing, tax issues, and a variety of contracts related to the core business.

Jones Supply John Jones 1600 W Lewis St Pasco, WA 99301-5034 509.547.3255 John@jonessupply.com http://www.jonessupply.com/ HVAC-R, Appliance and Janitorial supply, parts and service Lamers Specialty Services Jason Lamer 709 222nd St SW Bothell, WA 98021-9727 425.260.6102 lamerss@live.com We are a delivery service for the restaurant community, offering low rates to pick up from vendors and deliver their fresh grocery items, dry goods, frozen, restaurant equipment, etc.

Pirq Keegan Hall 811 Kirkland Ave Ste 200 Kirkland, WA 98033-8140 425.658.7697 keegan.hall@pirq.com www.pirq.com Pirq’s SmartYield program enhances customer loyalty, increases customer frequency, and optimizes off-peak hours to add profit to restaurants’ bottom line.

Profitech-NW Jake DeWitt 509 N. Sullivan Rd Suite C-135 Spokane Valley, WA 99037-8531 509.688.7959 jake.dewitt@profitechpos.com http://www.profitechpos-nw.com/ Profitech is a premier retailer of Squirrel, Maitre’D, and Future POS systems, as well as Berg liquor control systems and Talon video surveillance. We provide a plethora of system solutions for the restaurant and hospitality industry. Reduced price on all Profitech systems.

QponText.com Tom Frister 1128 Columbia Trail Blvd Richland, WA 99352-4856 800.650.5803 tom@qpontext.com www.qpontext.com QponText is a mobile marketing service that allows businesses to market directly to the consumer’s cell phone with minimal costs. This cutting edge technology has proven high return on investment in the marketing and advertising industry.

Restaurant Solutions Inc. (RSI) Blair Lowery 750 W Hampden Ave Ste 500 Englewood, CO 80110-2166 303.458.1204 blowery@restacct.com www.restacct.com Restaurant Solutions, Inc. (RSI) is a National, Colorado-based company that provides operational and financial management training and tools for owners and managers of independent restaurants.

Marketplace CONSULTING AND BUY/SELL SERVICES

SELLING OR BUYING?

Thinking about selling or buying an existing restaurant, or adding a new location? Call Allan Boden, Sunbelt restaurant specialist at 206.229.4717, or email a.boden@sunbeltnetwork.com. Sunbelt has been serving clients since 1982 with offices nationwide. http://seattle1.sunbeltnetwork.com

25 Year CPA and former restaurant owner can help you increase your bottom line, improve efficiency, plan an exit strategy and provide selling or buying services. Affiliated with business brokerage/intermediary firm of William E. Pearsall, P.S. Excellent references. Certified QuickBooks ProAdvisor. Call Jean Klein (206)795-4443. www.smallrestaurantspecialist.com $ave a TON

CONSULTATION, PLANNING, AND CONCEPT DEVELOPMENT

Thinking about opening up a new restaurant, moving into an existing, or re-modeling? DYNAMIK will provide a complimentary initial consultation to review your project.

Email Melanie@dynamikspace.com to determine a plan for your concept, design, schedule, and construction.

RESTAURANT FOR SALE Owner ready to retire! Great opportunity to own an established, year round stable drive-in business. Prime location. Close to Ephrata High School & Sports Complex.

Located on recreational hwy. Busy drive thru, RV parking, picnic area & large seating capacity dining room. Business has been a state wide favorite for over 40 + years. Please call Mr. Bauscher @ 509.662.9602 for more info.

SEQUIM, WA - Restaurant Site Available

Why leave thousand$ of dollar$ on-the-table when money is so tight? MCM uses a 7 step business process to get you major league cash saving$. 100% Transparent 100% Guaranteed Contact Mike at (206)547-8277 mike@mckenziechase.com. Mckenzie Chase Management Celebrating 30 Years of Saving$ http://www.MckenzieChase.com $ave Healthcare$ Save thousand$ in healthcare dollar$ for your restaurant.

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100% Transparent 100% Guaranteed Contact Mike at (206)547-8277 mike@mckenziechase.com. Mckenzie Chase Management Celebrating 30 Years of Saving$ in the Northwest and Nation Since 1982 http://www.MckenzieChase.com

Restaurant, food service opportunity for hands-on operator. New construction in DT Sequim, WA for trendy higher-end restaurant. Possible build-out participation for the right operator. Seeking a qualified, motivated restaurant professional with proven track record and references. Culinary training and full scale operations background mandatory. Excellent quality of life in small town atmosphere in fast growing Olympic Peninsula community. Superb opportunity for the right person. Call or email(360) 460-5051 maloney@olypen.com

Jobs for the Food and Drink Industry Staffing Solutions for Owners & Managers

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Ask the Expert | Restaurant Profit Coach Leverage the most underutilized resources in your restaurant

By Rick Braa, CHAE

Q: I often feel as though I’m the only person in my business who understands it. Where can I turn for advice and help?

A:

It’s lonely at the top. Often the owner or CEO of a business has few people, if anyone, to speak with about his/her business. Family is wonderful but dragging your business into your family is a guaranteed way to invite unsolicited, often frustrating advice. Your family cares about you and unless they’re working in the same business, they’ll have a difficult time avoiding the anxiety and perplexity you’re experiencing when you simply wanted to vent or get some ideas.

menu (food and beverage), the service package and the atmosphere. Pull together a focus group annually and get their input on the quality of your business. Make sure you provide a guide to be completed prior to the meeting and keep the meeting to two hours or less. Ask the following at a minimum: 1.

How likely they are to refer your business to a friend or colleague and why

2.

The value your restaurant provides for: a. Product quality

So, where should you turn? There are three underutilized resources at your disposal: Your vendors are ready to help. Understanding their businesses will yield unexpected benefits. They have a vested interest in your success and want you to succeed more than you expect; the more you succeed, the more they sell. Work closely with your vendors in the following ways: 1. Ask how your vendor how they can be successful with your account. For foodservice vendors the best clients are those that have complete and accurate ordering, large drop sizes, convenient delivery options and trained staff to receive product. This leads to more participation from the vendor, recommendations to others in the community and most of all better pricing.

2. Be clear on the pricing on all your different products.

Sit down quarterly to review pricing and discuss what they see upcoming in the market and how you can be proactive around your core products to limit your expenses and maximize your profitability.

3. Plan six months out. Your vendors know what products will be abundant or limited well in advance. The information available from your broad-line food purveyor is well beyond your imagination. Only the best companies take advantage of this type of planning and, as a result, when others are struggling, they’re thriving.

4. Review vendor purchases and product usage annually.

Meet and review pricing and product volume purchases.

Business owners are usually shocked to know how much of each product they use and price variances during the year. Working with your annual volume will allow you to work with your vendor for better sourcing and in some cases, direct purchasing from the manufacturer. And don’t forget to gather insight from your vendors about how other restaurants are enjoying success.

Your customers are ready to provide insight. Customers pay the bills. They have ideas as to what they want to see on the 30 | www.warestaurant.org

b. Service quality 3.

Quality of atmosphere including facility cleanliness and design

4.

New ideas that excite them to come back more often and invite their friends

5.

Where they dine when not at your restaurant and why

6.

What makes your restaurant and other restaurants special

Your customers can provide keen insights and are more than willing to participate. Reward them with a gift card substantial enough to bring their friends and/or family in for a special meal.

Your WRA Consulting Network is ready to provide advice.

The Consulting Network is a free-to-members service offered by successful consultants through the WRA, and it serves nearly every area of your business. Consultants are ready to provide 30 minutes of free advice without a secondary agenda.

There is always the option of purchasing more services but the vast majority of network users simply want some questions answered by people with an amazing amount of experience.

The value of this service is in excess of $1,200 annually and the advice offered can save you thousands of dollars in some cases.

If you’re a WRA member, simply call 800.225.7166 and you’ll be connected to a first-rate consultant trained to guide you through your problem or concern.

Leveraging your vendors, customers and the WRA Consulting Network will alleviate the anxiety and loneliness associated with running your business. Involve these willing parties to take your business to the next level and make it more profitable.  For a more information on building a world class company, improving profitability and driving sales, contact BRAA Associates at rbraa@ braaconsulting.com. Rick Braa is the founder of BRAA Associates, a consulting firm specializing in helping companies grow profitability.

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