2013 Stars of the Industry
January 2014 Issue Celebrate Your Stars
Recognize your star employees at the InRLA Stars of the Industry Feb. 18
also in this issue
Litigation Prevention Tool: Self Auditing Your Employment Practices
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InRLA At Your Service: January 2014
AT YOUR SERVICE
PATRICK TAMM InRLA President DEBRA SCOTT InRLA Director of Operations TOM JOHNSON InRLA Director of Finance CONNIE VICKERY InRLA Director of Government Affairs STEPHANIE HIGGINS InRLA Director of Events STACY QUASEBARTH InRLA Director of Communications EMILY WALDRON InRLA Director of First Impressions
INDIANA RESTAURANT & LODGING ASSOCIATION 200 S. Meridian St. Suite 350 Indianapolis, IN 46225 www.InRLA.org
CONTENT 4
LITIGATION PREVENTION TOOL
5
ALLEN COUNTY HOTEL ORDINANCE
6
AHLEI PROFESSIONAL CERTIFICATION
8
TIP REPORTING: WHAT YOU NEED TO KNOW ABOUT FORM 8027
9
DUMP ADDED GRATUITIES
10
WEBINAR: FEB. 13 HEALTHCARE REFORM IN THE RESTAURANT INDUSTRY
10
NOTIFY EMPLOYEES OF HEALTHCARE EXCHANGES
11
HANSLITS RECEIVES 2013 HEALING SPIRIT AWARD
12
INRLA STATE HOUSE UPDATE
14
HOSPITALITY LEADERSHIP DAY FEB. 19
15
HOSPITALITY PARTNER LUNCHEON FEATURING PANELISTS FEB. 4: JEFF SWEET, DALE MCCARTY & JOE VEZZOSO
16
STARS OF THE INDUSTRY FEB. 18
Litigation Prevention Tool: Self-Auditing your Employment Practices With employment lawsuits on the rise, employers are wise to invest in internal reviews of their employment practices. Self-audits allow employers to detect and correct potential legal issues before they develop into expensive litigation or create adverse publicity. The costs associated with an internal review are minimal in comparison to potential litigation costs or penalties that might arise out of a government audit revealing noncompliance with federal or state laws. HANDBOOKS An annual review of the employee handbooks is important to be sure it is in compliance with new laws as well as changes within the company. Having all employees read the handbook once a year is a good idea. This is especially true for managers whose job it is to enforce the policies. New policies should indicate their effective date. HIRING Employers should review their applications to confirm that only job related questions are asked and that questions are tailored to each particular job. Interviewers should be trained to know which questions are legal, how to document the interview, and how long to retain interview notes. Using the same written questions for all applicants provides uniformity in the interview process. Applications, job advertisements, job descriptions, and interview questions should be reviewed for compliance with ADA and other discrimination laws. The recent changes in “at will” employment statement interpretation and use of criminal history are things to look at now. Applications should include a certification verifying that all information provided in the application is true and accurate and that failure to provide accurate information, either through omission or misrepresentation will be grounds for termination. Applications should include information about pre-employment drug testing, documentation necessary for background checks, and an authorization allowing verification of information provided by the applicant. Your association has general applications available. JOB DESCRIPTIONS Job descriptions should exist for all positions and be updated annually. Reviewing job descriptions with employees at their annual review allows the employer to be sure the job description accurately reflects the employee’s current job duties. All essential job functions should be included so the employer is prepared if the employee seeks reasonable accommodations for a disability. Page 4
TRAINING Training is an essential tool to protect employers from potential liability. One recommended training is workplace harassment (National Restaurant Association has videos for both management and employees at www.servsafe. com) Other training includes disciplinary action procedures, leave and disability policies. Participants should sign in at training and the sign in sheets should be retained with the training materials.
WHAT SHOULD AN EMPLOYER REVIEW? •
Handbooks, Policies and Procedures
•
Hiring Procedures
•
Job Descriptions
•
Management Trainings
•
Employee Evaluations
•
Internal Investigations
•
Harassment Policies Wage and Hour Procedures
•
Personnel Files
•
Required Postings
•
Record Retention
•
Federal and State Leave Laws
•
Disciplinary Actions
•
Termination Procedures
Don’t forget the new training requirement for SDS (formerly MSDS) for those dealing with hazardous chemicals. EVALUATIONS AND DISCIPLINARY ACTIONS A self-audit should include a review of evaluation and disciplinary procedures. Employers should verify that annual reviews are being conducted and that employees are given objective measures for improving performance. Managers should be trained how to write a corrective action, including examples of inappropriate conduct, identifying and attaching policies that were violated, stating the employer’s expectations, and explaining the consequences if performance does not improve. A InRLA At Your Service: January 2014
Litigation Prevention Tool Continued... termination checklist is a valuable tool. Before the termination decision is communicated to the employee, the personnel file should be reviewed to verify it contains all the documentations leading up to the termination. Consideration should be given to whether the employee falls within any protected class and if so, whether the legitimate nondiscriminatory and nonretaliatory reason for the termination is documented. POSTINGS Employers should insure required postings are in fact posted. Your association has free posters available to members, or laminated all-in-one posters for $21.95. Give us a call! An annual internal review of HR procedures is a valuable risk management tool that could save you significant litigation costs. It’s a wise investment of time and resources.
2014 InRLA EVENTS HOSPITALITY PARTNER LUNCHEON (PG. 15) February 4, 2014 11:30 AM Networking 12:00 PM Lunch & discussion Monarch Beverage 9347 Pendleton Pike, Indianapolis STARS OF THE INDUSTRY February 18, 2014 6:00pm Reception 7:00pm Dinner The Westin 50 S. Capitol Ave, Indianapolis HOSPITALITY LEADERSHIP DAY (PG. 14) February 19, 2014 10:00am - 11:15am - Issue Briefing at the Westin Indianapolis 11:30am - 1:00pm - “Taste of Hoosier Hospitality” luncheon at the Indiana State House
HOOSIER HOSPITALITY CONFERENCE (PG. 16) March 10-12, 2014 Notre Dame's Morris Inn, South Bend REVERSE TRADE SHOW April 24, 2014 Moore Restoration 3610 Shelby St., Indianapolis More information coming soon. GOLF OUTING July 23, 2014 Tee Time: 11AM Eagle Creek Golf Course 8802 W. 56th St., Indianapolis
Allen County Hotel Ordinance Requires Licenses
The new lodging ordinance is in place, and starting at the end of the month all Allen County hotels and motels must have their licenses to operate. So far only 11 of the 60 Allen County businesses have applied. The health department’s Vector Control and Environmental Services Division will handle the inspections. There is a $150 permit for lodging establishments once a year. They will be inspected once a year unless there is a complaint, at which time they would be reinspected. At a minimum, 10 rooms of a 100-room hotel would be inspected annually. If the hotel is under 100 rooms, 10 percent of the rooms would be inspected, but no less than three rooms would be looked at, no matter how small the establishment. The smallest lodging business in Allen County has 12 rooms. A chart (available online at: http://tinyurl.com/ratingchart) shows the hotel/motel owners the breakdown of fines and point system that adds up to an A, B, C, D, or F rating. The grade of the establishment will be shared with the public and posted in public view at the establishment. For hotels that want to raise their grade through re-inspection a $50 fee will be charged. A voluntary trial inspection has only been used by 10 lodging establishments, resulting in 8 A’s, one B and one C. By being inspected voluntarily before the licensing deadline it gave hotels a chance to see what they needed to improve. InRLA At Your Service: January 2014
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PROFESSIONAL CERTIFICATION
www.ahlei.org/certification
About Us Established in 1953, as a nonprofit educational foundation of the American Hotel & Lodging Association, the American Hotel & Lodging Educational Institute (EI) is one of the finest nonprofit organizations committed to hospitality training and education, supported by quality standards of practice through leadership, professional certification, education, and advocacy. Direct industry input goes into the development of every one of our products, ensuring that the knowledge you gain is up-to-date, practical, and accurate. Leading hotel brands and thousands of properties around the world use our products and courses for their corporate training. More than 1,500 universities, colleges, vocational technical schools, and governmental agencies worldwide use the Educational Institute courses and textbooks in their classrooms.
Widely recognized as the preeminent leader in hospitality certification, the American Hotel & Lodging Educational Institute (EI) strongly supports and encourages the certification of hospitality professionals in all facets of the industry, including: • • • • • •
Benefits of Certification • A certified staff gives your brand the edge over your competitors • Validation of position • Improved job retention • Career improvement • Motivator and recognition • Builder of pride and self-esteem
More than 20 Certifications • • • • •
“
Hotels Food & Beverage establishments Trainers Hospitality educators Hotel suppliers Spas
Executive Level Department Heads Supervisors Managerial Front Line employees
The EI internationally recognized certification programs includes certification options for every level of hotel employee; from front level all the way to general managers. Leading hotel companies and thousands of properties around the world use the EI certification. I earned my CHA over 25 years ago. Having this recognition at such a young age gave me an incredible amount of credibility among my moreexperienced peers in the lodging industry and, as I’ve grown in my career, it compels me to keep up to date with our ever-changing industry. At Vantage, we not only encourage our members to earn their CHA, we encourage our corporate team to do so as well. Committing to studying, testing, and keeping up with your CHA is an effort that will pay off for a lifetime and bring you a tremendous amount of pride. Roger Bloss, CHA Founder, CEO, President Vantage Hospitality Group, Inc.
”
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InRLA At Your Service: January 2014
CERTIFICATION | HOSPITALITY CAREER PATH Certification Career Path Revenue Management
Food & Beverage
Housekeeping
Maintenance
Security
Human Resources
Sales
CHA Certified Hotel Administrator
CRDE Certified Rooms Division Executive
CFBE Certified Food and Beverage Executive
CHHE Certified Hospitality Housekeeping Executive
CHFE Certified Hospitality Facilities Executive
CLSD Certified Lodging Security Director
CHT Certified Hospitality Trainer
CHRM Certified Hospitality Revenue Manager
Supervisor
Managerial
Department Head
Executive
Front Office
CHSP Certified Hospitality Sales Professional CLSS Certified Lodging Security Supervisor
CHS Certified Hospitality Supervisor
Certified Restaurant Server
Certified Guestroom Attendant
Certified Maintenance Employee
Line
Certified Front Desk Representative
CHDT Certified Hospitality Department Trainer
Certified Lodging Security Officer
Specialty
CGSP Certified Guest Service Professional
CMHS Certified Master Hotel Supplier
CHE Certified Hospitality Educator
CHI Certified Hospitality Instructor
CSS Certified Spa Supervisor
CHTMP Certified Hospitality & Tourism Management Professional
www.ahlei.org/certification | 1-407-999-8100 | 1-888-575-8726 12-04303
InRLA At Your Service: January 2014
92089ADV03ENGE
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Tip reporting: What you need to know about Form 8027
As you tie up loose ends on your 2013 records in preparation for filing taxes, don’t forget about your tip-reporting paperwork. Many restaurateurs are required to file an annual report with the Internal Revenue Service noting total tip income reported by employees for the previous calendar year, among other data. Form 8027, Employer’s Annual Information Return of Tip Income and Allocated Tips, is due at the end of February for operators who file in paper format, and a month later for restaurateurs who file electronically. The IRS uses the form to flag restaurants where tip income may have been underreported. Agency officials have also indicated in recent years that they’re on the lookout for businesses that are required to file the form but fail to do so. Remember, service charges distributed to employees and the respective sale should not be included on the form. AS YOU ASSEMBLE YOUR RECORDS, HERE’S WHAT YOU NEED TO KNOW ABOUT THE FORM 8027: •
Who’s required to file: You must file a Form 8027 for 2013 if (1) you operate a business where food and beverages are served for on-site consumption and tipping is customary, and (2) you employed more than 10 employees whose combined hours exceeded 80 on a typical business day in 2012.
•
When the form must be filed: Form 8027 must be filed with the IRS by Feb. 28 for employers who file the form on paper, or March 31 for employers who file the form electronically.
•
What data is required: Form 8027 requires businesses to show gross receipts, charged tips and the amount of tips employees reported during 2013, among other data. If employees collectively failed to report tips equal to 8 percent of an establishment’s gross receipts, employers must “allocate” tips to individual employees whose reported tips fell below 8 percent of their share of food-and-drink sales. The allocation process is complex; the Form 8027 instructions include details on when and how to allocate tips.
•
Employees may need some reminders: Tax season is a good time to remind your employees about their obligation to report tips throughout the year. Federal law requires any employee who receives at least $20 in tips in a month to report tips to their employer at least once a month. This applies to any employee, whether they receive tips directly from guests or indirectly-tipped employees who share in tips received by other employees. IRS Publication 531, Reporting Tip Income, includes details for employees on keeping daily records, reporting tips to employers, and reporting tip income on federal tax returns.
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InRLA At Your Service: January 2014
REPLAY: Dump Added Gratuities!
We’ve been reporting since 2011 about new tip requirements. Starting this month, the IRS will step up enforcement of the law which classifies automatic gratuities as service charges, not tips. WHAT THIS MEANS: •
Unlike tips, service charges are subject to payroll taxes like regular wages.
•
Service Charges need to go on a server’s paycheck rather than “cash out” at the end of the night.
•
You cannot take the FICA tip credit on a service charge. Since service charges are considered wages, they are not eligible for the 45B credit.
WHEN IS A TIP A TIP? Tips Must: 1) be made free from compulsion. 2) Allow the customer to determine the amount. #0 Is not the subject of negotiation and cannot be dictated by an employer’s policy. 4) The customer has the right to determine who receives the payment.
•
Service charges cannot be included in the tip amount that social security and Medicare taxes are paid on, which takes some tax credit off the table for restaurants. This credit is claimed on Form(s) 8846 and 3800.
•
You may have to recalculate employee’s overtime rates. Since service charge payouts are wages rather than tips, that money counts toward the employee’s regular rate of pay and should be factored into the overtime calculation.
To ensure a tip is not actually classified as a service charge according to the IRS, make sure the tip line and total amount on any bill is left blank for the customer to complete at his or her discretion. You may include sample calculations on the bill that are clearly identified for reference purposes only.
InRLA At Your Service: January 2014
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www4.gotomeeting.com/ register/402085695
REPLAY: NOTIFY EMPLOYEES OF HEALTHCARE EXCHANGES: If you missed the original October 31, 2013 deadline to tell employees to go to the exchange, it is important you do it as soon as possible to be in compliance. Even with the delays, missed starts and confusion surrounding the implementation of the Affordable Care Act – no employer has been released from their requirement to notify employees of the existence of healthcare exchanges that provide a marketplace for individuals looking to buy insurance. Visit http://www.restaurant.org/Healthcare for notification templates. Think you’re off the hook? Even if you only have one part-time employee, you must notify. Page 10
InRLA At Your Service: January 2014
Hanslits Receives 2013 Healing Spirit Award
The Chef's Academy, the Culinary Division of Harrison College, a 110-year-old, private sector college serving more than 4,000 students worldwide, has announced that Chef Tony Hanslits, executive chef at the institution's Indianapolis campus, has received the 2013 Healing Spirit Award from Cancer Support Community Central Indiana. Chef Hanslits received the award at the 2014 Annual Meeting of Cancer Support Community Central Indiana on Wednesday, Jan. 15 at the organization's headquarters. Chef Hanslits has served as Executive Chef at The Chef's Academy since 2006 and brings more than three decades of respected experience and innovation to his role. Prior to joining The Chef's Academy, he served as Executive Chef over Indianapolis' finest restaurant kitchens such as 14 West, Malibu on Maryland, Peter's Restaurant, Something Different/SNAX Restaurant, Hilton on the Circle, and Woodland Country Club. He was also the Executive Chef and Co-owner of Tavola di Tosa Italian Restaurant and Tosa EuroCafe in Broad Ripple. Cancer Support Community Central Indiana is a nonprofit organization dedicated to ensuring that all people impacted by cancer are empowered by knowledge, strengthened by action and sustained by the community so that no one faces cancer alone. Each year, the organization presents its Healing Spirit Award to an individual who exemplifies extraordinary compassion and quality care for people with cancer and their loved ones. Chef Hanslits, who got involved in the organization this past year, was chosen for the 2013 award for his participation in the pilot Kids in the Kitchen initiative, which helps local families impacted by cancer learn fun, creative, cost-effective and healthy eating habits. For more information on Cancer Support Community Central Indiana and the 2013 Healing Spirit Award, visit http://cancersupportindy.org/.
InRLA At Your Service: January 2014
QUOTES: "Being able to use my passion for culinary arts to help Indiana citizens impacted by cancer is quite an honor," said Chef Hanslits. Those who fight this terrible disease day after day are unsung heroes, and I am happy to do my part to support those individuals and ensure that no one faces cancer alone by engaging in the Kids in the Kitchen initiative with Cancer Support Community Central Indiana. It is truly an honor to receive the 2013 Healing Spirit Award, and I hope this inspires others to use their talents to get involved in the fight against cancer. 'We are incredibly fortunate to have someone like Chef Hanslits on staff at The Chef's Academy,' said Ryon Kaopuiki, Indianapolis campus president at The Chef's Academy. Not only is he a great instructor, but he sets an outstanding example for our culinary and pastry students by showing them the importance of giving back to the local community. We applaud him for his efforts, and will continue to support him in his work with Cancer Support Community Central Indiana. 'We are honored to present the 2013 Healing Spirit Award to Chef Tony Hanslits of The Chef's Academy in Indianapolis, said Kathleen N. Spears, Ph.D., MHA, president and CEO of Cancer Support Community Central Indiana. Chef Hanslits truly embodies the spirit of our organization and plays an important role in our efforts to provide cancer patients and their loved ones with the ongoing support they need. We congratulate him and want everyone to know the impact his work has had on our organization and everyone we serve. NEW MEDIA CONTENT: The Chef's Academy Twitter: http://twitter.com/TheChefsAcademy The Chef's Academy Facebook: http://www.facebook.com/thechefsacademy The Chef's Academy Blog: http://thechefsacademy.blogspot.com/ The Chef's Academy YouTube Channel: http://www.youtube.com/user/thechefsacademy
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InRLA
State House Update I N D I A N A R E S T A U R A N T & LODGING ASSOCIATION
THANK YOU! FOOD AND BEVERAGE BILL STOPPED We had a major victory in the defeat of HB1326 FOOD AND BEVERAGE TAXES. This bill would have raised food and beverage taxes in seven vastly different Indiana cities and towns to pay for a laundry list of general operation costs of municipalities. After hearing testimony early in the day, the Chairman of the House Ways and Means committee announced he would not hear further testimony which effectively killed the bill. Thank you for your help in this successful outcome. There is nothing like calls from the district to send a legislator in the right direction. Special thanks to Brad Cohen of Arni's for contacting Rep. Sheila Klinker(D) and Rep. Randy Truitt (R). Rep.Truitt questioned the Mayors and local officials who were asking for the tax increases on why they wanted to raise a tax on restaurants not related to tourism. He asked if the communities had looked for every measure they could befoe before looking at this tax. Many bills positively impacting the hospitality industry are on their way to moving to the next chamber to begin the process again. HB1083 CHILD LABOR LAW was amended in committee today to remove the punitive fines and changes proposed by the Department of Labor and add some language proposed by the farm bureau for agricultural workers. This bill provides that a legal entity whose ownership is limited to the parents of an employed child or persons standing in place of the parent of an employed child is not subject to certain provisions of the child labor law. It also permits a child who is at least 14 years of age but less than 16 years of age to work: (1) until 9 p.m. on a night followed by a school day or until 10 p.m. on a night not followed by a school day, with parental permission on file with the employer; (2) until 11 p.m. from June 1 through Labor Day; and (3) up to four hours on a school day. SB227 ALCOHOL AND MEDICAL EMERGENCIES - also known as the Lifeline bill. This bill encourages individuals to call for help by removing the threat of arrest or prosecution by giving the caller immunity. The bill was originally passed to apply to alcohol offenses only. This year the bill also includes drug offenses. The bill also allows an emergency medical responder, a firefighter, or a law enforcement officer to administer an overdose prevention drug to a person suffering from an overdose. SB254 THREE-WAY PERMITS IN UNINCORPORATED TOWNS is the result of the ATC crack down on restaurants that do not meet food requirements. Some Indiana communities have been experiencing problems with alcohol establishments becoming a nuisance in their neighborhoods. They prompted Governor Pence to make changes at the ATC to more swiftly respond to violations of the law. Many restaurants in very small unincorporated areas could not meet the food requirement because the restaurant was small and the town was small. This bill would allow the alcohol and tobacco commission to grant a three-way alcoholic beverage permit to a restaurant or new restaurant located within an unincorporated town without being subject to a food requirement. The first alcohol bill to pass either chamber is SB16 Microbreweries and artisan distilleries. Requires that, for a brewery to qualify as a microbrewery, the entire brewing process of the beer must occur in Indiana. Allows a small brewer to sell the brewer's beer to consumers for carryout at a farmers' market that is operated on a nonprofit basis, in a quantity of not more than 576 ounces per consumer at any one time. Allows a microbrewery, with the approval of the alcohol and tobacco commission, to participate in a trade show or an exposition for not more than 45 days in a calendar year. Two different bills to encourage the farm to table movement in Indiana are progressing through the system: SB179 VARIOUS AGRICULTURAL MATTERS. Allows poultry farms to slaughter and process up to a certain number of poultry annually without inspection under federal regulations and may sell eggs: (1) to a restaurant or grocery store; or (2) at a farmer's market or roadside stand in Indiana if the eggs meet U.S. Consumer Grade B standards. Page 12
InRLA At Your Service: January 2014
InRLA
State House Update (continued...) I N D I A N A R E S T A U R A N T & LODGING ASSOCIATION
HB1039 INDIANA GROWN INITIATIVE establishes the Indiana grown initiative to market and promote Indiana produced agricultural products. Establishes a commission appointed by the secretary of agriculture and rural development. MINIMUM WAGE While the President spoke about the minimum wage during his state of the nation address, none of the three minimum wage bills in our legislature were scheduled for a hearing this session. Indiana is not interested in raising the minimum wage! HB1338 WORK SHARING UNEMPLOYMENT BENEFITS bill that was supported by the Indiana Chamber and the unions did not receive a hearing either. We are concerned about the expansion in unemployment benefits in Indiana. We are struggling to pay back our Federal loan and any program that could potentially hold up the re-payment process should be a non-starter. REPEAL OF BUSINESS/PERSONAL PROPERTY Each chamber has a bill to eliminate the business property tax. The questions and details (will it get done / how much / who gets it / all counties / when, etc. ) will not be answered until late at night on the last night of the session. Next week is the last opportunity for bills to be heard in their chamber of origin (Third reading deadline) It is expected that over half of the bills we are following will go away silently without discussion in committee before the deadline.
EARLY ENDS BIRD FEB. 1 8!
See speaker and session information online at : www.hoosierhospitalityconference.com
InRLA At Your Service: January 2014
Hotel Information: Morris Inn 1399 N Notre Dame Ave., South Bend, IN 46617 Discounted hotel room rate: $139 Reserve your room by Feb. 10, 2014 Reservations: 1-800-280-7256 Please mention the Hoosier Hospitality Conference when making reservations.
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Arni’s 120 West BARcelona Tapas Champions Sports Bar Harry & Izzy’s Level One/ One South Mesh on Mass Ave Penn Station
RNDC Shula’s Steak House Slippery Noodle St Elmo Steak House The Eagle’s Nest The Oceanaire Triple XXX Weber Grill
HOSPITALITY PARTNER LUNCHEON : FEB 4 FEBRUARY 4, 2014 Please join us on Tuesday February 4, 2014 for valuable insight on the buying and thought process of choosing a vendor for large and small scale renovations at commercial facilities. We are excited to get insight from 3 prominent managers from the Hospitality Industry. PANEL:
Cha Lunch o nce to win the 191 r Dinner for t wo in 3 Res Bar in t taurant or Sev he Om erin Hotel D ni Severin owntow n
Jeff Sweet, General Manager Hilton Indianapolis Hotel and Suites
Dale McCarty, General Manager Westin Indianapolis
Joe Vezzoso, V.P. Resort Operations French Lick Springs Resort Hotel
Special Thanks To Our Valued Host Partner:
EVENT DETAILS: FEBRUARY 4, 2014 LUNCHEON WILL BE HELD AT: MONARCH BEVERAGE 9347 PENDLETON PIKE, INDIANAPOLIS, IN 46236 • Increase the value that InRLA offers to its partners • Increase the value of membership to restaurant and lodging members • Generate activity between members and partners • Increase communication between members and partners
AGENDA: • 11:30 AM Networking • 12:00 PM Lunch and discussion
InRLA Partner Lunch Registration Company ____________________________________________ Contact Name
________________________________________
Company Address
_____________________________________
City_____________________________ St. _________ Zip Phone
______
_____________________________ Fax _______________
E-mail address:
________________________________________
Attendees you are inviting:
Please fill out this form if you plan on attending and return as space is limited. QUANTITY
AMOUNT
COMPLIMENTARY FOR INRLA MEMBERS $20 InRLA Partners and Non-Members Total Enclosed:
Payment Options
__ Check Enclosed
__ MasterCard __ Visa __ Amex __ Discover
3-digit # next
Card No. ________________________________________ CID No. ________ to signature
line on back
Exp. Date ________________________________________
1.
_____________________________________________________
Cardholder’s Name _________________________________________________________
2.
_____________________________________________________
Signature:____________________________________________________________________
3.
_____________________________________________________
RETURN TO: Indiana Restaurant & Lodging Association 200 S. Meridian St., Suite 350 Indianapolis, IN 46225 Fax: 317.673.4210
4. _____________________________________________________
For more info contact: Stephanie Higgins 317.673.4211, 800.678.1957(toll-free) shiggins@tammcapitalgroup.com
InRLA At Your Service: January 2014
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InRLA At Your Service: January 2014
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Table of 10 Table of 10$500 / Non-Members $650 Members Members $500 / Non-Members $650 INDIVIDUAL DINNER RESERVATIONS INDIVIDUAL DINNER RESERVATIONS Members $60/person (incl. nominees) Members $60/person (incl. nominees) Non-Members $75 (incl. nominees) Non-Members $75 (incl. nominees) Total Enclosed Total Enclosed
Please list any additional dinner attendees: Please list any additional dinner attendees:
Quantity Quantity
Amount Amount
__Check Enclosed __Check Enclosed Card No: Card No: CID No: CID No:
__Amex __MasterCard __Visa __Amex __MasterCard __Visa
(3-digit # on back of card) (3-digit # on back of card)
__Discover __Discover
Exp. Date: Exp. Date:
Cardholder’s Name: Cardholder’s Name: Signature: Signature: Please specify if a guest has special dietary needs: __________________________ Please specify if a guest has special dietary needs: __________________________
1. ______________________________________________________________________ 6. ______________________________________________________________ 1. ______________________________________________________________________ 6. ______________________________________________________________ 2. ______________________________________________________________________ 7. ______________________________________________________________ 2. ______________________________________________________________________ 7. ______________________________________________________________ 3. ______________________________________________________________________ 8. ______________________________________________________________ 3. ______________________________________________________________________ 8. ______________________________________________________________ 4. ______________________________________________________________________ 9. _____________________________________________________________ 4. ______________________________________________________________________ 9. _____________________________________________________________ 5. ______________________________________________________________________ 10. _____________________________________________________________ 5. ______________________________________________________________________ 10. _____________________________________________________________
Registrations can be made online until February 14th. After February 14th, registrations can be made by mail or by phone. Registrations can beof made February After4th. February 14th, registrations can bewill made by mail or by phone. Refunds 90%online will beuntil accepted until14th. February After February 4th, no refunds be given. Refunds of 90% will be accepted until February 4th. After February 4th, no refunds will be given.
Our Partners Want to Help You! Consider Using Vendors in the InRLA Supplier's Guide!
Establishing a strong relationship with your local distributors and suppliers is a valuble part of your business's success. Picking the right companies as supplier partners ensures your access to reliable services, consistent supply lines, better delivery, the newest products, and the best values. That's why you should take a look at the partners listed in our InRLA Supplier Directory listed on our website. The InRLA Supplier Directory makes it easy to find a vendor of the products and services you need listed categorically. Go to http://www.indianarestaurants.org/ SearchVendor.asp. The best part is, our partners want you as a customer. It is in their best interest to have you succeed and prosper. They have shown their commitment to the industry and your success by joining the InRLA as association members! The better you do, the better they do. It's a simple formula that adds up to recurring business and profits for everyone.
They are here to support you! InRLA Endorsed Providers
LA I n nRdorseedr e rovid p
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InRLA At Your Service: January 2014
InRLA OFFICERS & BOARD MEMBERS
I N D I A N A R E S T A U R A N T & LODGING ASSOCIATION
CHAIRMAN OF THE BOARD Phil Ray Marriott Indianapolis Downtown, Indianapolis VICE CHAIR John Benjamin A Pots and Pans Production Indianapolis VICE CHAIR Rob Evans Focus Hotels, Ft. Wayne TREASURER Mark McDonnell LaSalle Grille, South Bend NRA DIRECTOR Wes Stouder Penguin Point Franchise, Warsaw AH&LA DIRECTOR Jeffrey Brown Schahet Hotels, Inc., Indianapolis EXEC COMMITTEE Craig Huse St. Elmo Steak House, Indianapolis Michael Conner Peachtree Hotel Group, Monrovia Michael Crafton 360 Services, Indianapolis DISTRICT 1 Russ Adams Strongbow Inn, Valparaiso Carolyn Cochran White Lodging Corp., Merrillville
Charles LaMotte White Lodging Corp., Merrillville
Brian Comes Hyatt Regency Indianapolis, Indianapolis
Jim Zink, Jr Zink Distributing, Indianapolis
Sherif Guirguis White Lodging Corp., Merrillville
Bob Gatto Texas Roadhouse, Indianapolis
DISTRICT 2 Vicki Farmwald Hacienda Mexican Restaurants Inc., South Bend
Pat Hurrle RNDC, Indianapolis
DISTRICT 8 Lennie Busch One World Enterprises, Bloomington
Carl Hill Konover Hotel Corp., Warsaw Todd Stearns Stanz Foodservice Inc., South Bend DISTRICT 3 Bruce Dodge Apple Sauce Inc., Ft. Wayne Mark Luttik Hilton Ft. Wayne, Ft. Wayne DISTRICT 4 Brad Cohen Arni’s Inc., Lafayette
Richard Letko Hilton Garden Inn, Indianapolis John Mirabal Capital Grille, Indianapolis Martha Hoover Cafe Patachou, Indianapolis Tim Jones Bob Evan’s Restaurants, Fishers Randy Shields McDonald’s, Fishers Regina Mehallick R Bistro, Indianapolis
Greg Ehresman Triple XXX Family Restaurant, West Lafayette
Ryan Rogers Bonefish Grill, Avon
Richard Ghiselli Purdue Hospitality & Tourism Mgmt, West Lafayette
Richard Lux Lux Restaurants, Indianapolis
Karen Hirsh-Cooper Homewood Suites Lafayette, Lafayette DISTRICT 6 Scott Wise A Pots and Pans Production, Indianapolis Robert Viox Belterra Casino Resort & Spa, Belterra DISTRICT 7 Rob Chinsky Penn Station East Coast Subs, Indianapolis
InRLA At Your Service: January 2014
Mark Newman Indiana Office of Tourism Development, Indianapolis Dan Waller Schahet Hotels Inc., Indianapolis Peter Meyer Hilton Downtown Indianapolis, Indianapolis John Xenos Monarch Beverage, Indianapolis
Craig Truelock Huse Inc., Bloomington Joe Vezzoso French Lick Springs Resort Hotel, French Lick Andy Rogers Brown County Hotels & Restaurants, Nashville Tim Worthington Spring Mill Inn, Mitchell DISTRICT 9 John Frenz Montana Mike’s, Vincennes George Brinkmoeller Sherman House Restaurant & Inn, Batesville Bruce Byrd Residence Inn Columbus, Columbus Interested in serving on the Board of Directors? The Nominating Committee will soon be meeting to prepare for the 2014-15 election of Officers and Directors. If you are interested in playing a vital role in the future of InRLA as a volunteer leader, please contact Debbie Scott at dscott@tammcapitalgroup. com for more information. The commitment is small in comparison to the reward of being a part of the decision making process that sets the direction for the industry.
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