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December 2O14
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Recapping the November Elections Navigating the Lame-Duck Session, Preparing for 2015
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Apple Pay Considerations
Is it worth the investment required to stay on the cutting edge of mobile payments technology? Here are some things for restaurant owners to consider when it comes to the implementation of Apple Pay:
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Equipment. You’ll need a “near field communication” (NFC) reader to process payments. This expense might be prohibitive, depending on your operation. However, if you need to upgrade by October 2015 anyway in order to be compliant with new laws that shift fraud liability to merchants, the timing might be right for you. Customers. What do your patrons expect? If your value-proposition leans toward good food at low prices, your customers probably won’t mind if you’re a late adopter of this technology. If, on the other hand, your guests expect the trendiest and most convenient amenities, you’ll want to consider making the switch earlier rather than later. Observe. Apple Pay is here, so listen for reports on consumer adoption rates. Are they meeting expectations? Look for any challenges or setbacks reported by consumers or the larger merchants who have already signed on. Competition. Finally, as with many business decisions, keep one on eye your closest competitors. If consumers really like the new technology, being the first to accept Apple Pay might give you a slight (albeit temporary) competitive edge. The bottom line? There is no hurry to adopt NFC payment technology. Talk to your credit card processor and make the switch when costs, customers and competition are aligned in such a way that it makes sense for your restaurant.
The election season is behind us and it is time to assess what the agendas may be moving forward in late 2014 and in the next Legislative Sessions, both Federal and State. At the Federal level, Republicans took over the US Senate for the first time in eight years for the 114th US Congress 53-44. Republicans also continued their control over the House and grew their majority by 12 seats to set up potential showdowns between these bodies and the Executive branch in the person of President Barack Obama. There will be a fair number of issues addressed in the lame duck session of Congress, which is now ongoing. The spending bill may find itself littered with amendments to address issues that have gone untouched due to stalemates in Congress and the lengthy campaigning season. Issues besides spending that will be addressed are immigration, the Affordable Care Act and tax extenders. The President has moved to go at Immigration Reform on his own and though both the restaurant and lodging industries are huge supporters of immigration reform that benefits everybody, we all understand that it needs to be completed in a bipartisan nature with both branches getting equal say resulting in compromise. Anything less could result in more gridlock than we have already experienced over the past few years in retaliation for any unilateral moves by the President. The most important tax extender to our industry among many others would be the 15-Year Life for Qualified Real Property. A two year extension would allow for qualified leasehold improvement property, qualified restaurant property, and qualified retail improvement property to
have a 15-year depreciation recovery period through the end of 2015. Issues relating to the Affordable Care Act will be discussed in great detail during the lame duck session, but most probably any action would not occur until the new Congress is seated. Changes to the law that would help restaurants would be the change in definition of a full time employee to 40 hours from the current 30 hours. In no other place in Federal statute is a full time employee defined as 30 hours. Also up for debate will be the change in definition of large employer from 50 or more employees to 100 or more employees. There is also a bill in the House that would change the definition of a seasonal employee from 120 days to less than six months, which is once again the traditional definition for unemployment insurance and other labor related statutes. At the state level, Paul LePage was elected to a second term as Governor. The hardest transition for a trade industry association leader in the change of an administration is establishing relationships with new Commissioners and Directors for the agencies with which our industry does business. This, of course, will not occur in 2015. At the time this publication went to press, the election results for the Maine Senate stood at 21 Republicans and 14 Democrats with the results of a majority senate seat under review. The Republicans have regained control of the Senate after losing it for the last biennium and the Maine House is at 80 Democrats, 69 Republicans and two independents. The Democrats retained control of the House albeit with a smaller
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New Board Members Elected & Officers Appointed at MeRA Annual Meeting During the association’s annual meeting held at The Nonantum Resort in Kennebunkport on Wednesday, October 22nd, the board of the Maine Restaurant Association elected Tina Hewett-Gordon, General Manager of The Nonantum Resort, to a two year term as Chairman of the Board. The board of directors also voted Michelle Corry of Portland’s Five Fifty-Five and Petite Jacqueline as Vice Chair and Laurie Palmer of Waterville Burger Corp. (Burger King) as Second Vice Chair. “The election of these talented individuals marks an exciting era for the Maine Restaurant Association,” said President & CEO Greg Dugal. “Though the association has been led by female Chairmen in the past, this marks the first time that women have served in the top three chairs simultaneously – a true reflection of the restaurant industry in which fully 60% of leadership positions are held by women.”
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IN THIS ISSUE:
Chairman’s Message
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President’s Report
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Chef Turin's James Beard Dinner
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ACA Next Steps
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ServSafe Class Schedule
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ProStart Update
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Chairman’s Message: By Tina Hewett-Gordon: The Nonantum Resort - Kennebunkport
A Time to be Thankful As the temperatures drop, seasons change and our landscape turns from vibrant reds, oranges and yellows to a dazzling white winter wonderland, I take a moment to pause and be thankful. Thankful for our industry. The numbers are staggering. In 2014 our collective projected revenues will be almost $2 billion. We employ more than 60,000 Mainers accounting for nearly 10% of the state’s workforce this year and is projected to grow 7% over the next ten years. Setting aside the positive financial affects our industry has on our state’s economy, I reflect on the people that make it all happen. There are chefs, prep cooks, bakers, dishwashers, servers, hosts, bartenders and the list goes on and on. The restaurant industry really is the land of opportunity for each of them as a form of personal and profession growth. It’s a land where new friendships are formed and where talents are discovered, enhanced and perfected. The work is hard
but the payoffs are big, not only financially but in their personal satisfaction and pride. I am thankful for the opportunities our industry affords them and, indeed, has afforded me. The ultimate payoff is in our patrons - the people who frequent our establishments for nourishment, camaraderie, culinary creations and libations. Their satisfaction makes all of the hard work and long hours worthwhile. I am thankful to be a part of families' most cherished memories: special occasions, holidays, birthdays, marriage proposals, etc. We are a generous industry that contributes services and meals throughout the state to nonprofit organizations providing for the less fortunate, sick and hungry. Our giving knows no limits and our hospitality is endless. For all of this, I am thankful. And now, as I take the reins as chairman of the board, I’m thankful for the opportunity. I’m appreciative of the industry leaders who came before me who have built this organization into the well-positioned, well-respected and forward-thinking association it is today. I wish you happiness this holiday season and hope that it provides you an opportunity for reflection and renewal. www
Chef Turin...
The
Maine Ingredient is published six times a year by the Maine Restaurant Association. 2014 © All Rights Reserved 45 Melville Street Augusta, Maine · 04330 Tel: 207.623.2178 · Fax: 866.711.5408 mainerestaurant.com info@mainerestaurant.com ../mainerestaurantassociation @mainerestaurant MAINE RESTAURANT ASSOCIATION OFFICERS Tina Hewett-Gordon
Chairman of the Board The Nonantum Resort Kennebunkport
Michelle Cory
Vice Chair Five Fifty-Five & Petite Jacqueline Portland
Laurie Palmer
Second Vice Chair Burger King Waterville
Bruce Woodard, CPA, CFP
Treasurer Woodard & Associates, CPA’s Auburn, Portland
Steve DiMillo
Secretary DiMillo’s On the Water Portland
John Kyle
Maine Restaurant Association
Annual Awards Banquet Join us in celebration of Maine’s Restaurant Community Tuesday, March 31, 2 O15 ∙ Holiday Inn By the Bay 5:OO pm - Restaurant Showcase Reception ∙ 6:3O pm - Awards Dinner
. Honoring
Restaurateur of the Year Chef of the Year
Lifetime Achievement Award
Allied Member of the Year
Now Coordinating Event Sponsorships 2
Senior Advisor Pat’s Pizza Yarmouth
STAFF Greg Dugal
President & CEO greg@mainerestaurant.com
Chris Jones
Chief Operating Officer chris@mainerestaurant.com
Becky Jacobson
Operations Manager becky@mainerestaurant.com
Rebecca Dill
Marketing & Events Director rebeccad@mainerestaurant.com
December 2014 Health Care Law...
...continued from page 4 because of what it represents, not because of what it is physically. After a few hours of prep time, it started to feel normal. It felt just like my kitchen in Maine, cooking with my talented colleagues. It was fun! Very serious, but fun. The sense of awe and honor in being at the James Beard House was palpable. Cooking where so many of our culinary heroes have cooked was intensely emotional for me and my staff. It is a tradition for the chef to sign James Beard’s coat, and I got choked up as I did it. Just so amazing! I kept thinking, “I watched him on TV!” As I look back on that evening now, and how such an incredible, humbling experience was made possible for me, I think of my parents, particularly my amazing mother, Nancy Gould Britz, who passed away this December at the age of 83. I can trace a direct line to my mother for my own passion, drive and success as a chef and restaurateur. She’s the one who pushed me to pursue my dream of opening David’s in Newburyport when I was unemployed and broke in 1992. She always believed in me. She was my biggest fan! My mom watched me cooking at the James Beard House live on their kitchen webcam that night, and I know she was overcome with pride. It fills me with joy to know that she watched along as I fulfilled a lifelong dream. I’m so thankful for the love and support she gave me throughout my life and career, and when I think of the way I felt that evening, I’ll always think of her. www About James Beard Dinners: Multi-course meals, complemented by wine pairings are prepared by guest chefs from around the world. Chefs may cook their own signature cuisine, or cook around a particular theme, such as a specific ingredient or holiday. Dinner guests are invited to walk through the Beard House kitchen to meet the night’s chef and observe the event team at work. After enjoying a canapé reception followed by a five- to six-course tasting menu, the evening concludes with a question-and-answer session with the chef in the dining room. The live-stream video of Chef Turin and his team at work in the James Beard House kitchen is archived and available for viewing at jamesbeard.org/kitchen-cam.
...continued from page 9 FTE employees. (Note: Employers with 50 to 99 FTE employees don’t have to offer coverage in 2015 but still must file the paperwork in early 2016, whether you offered coverage or not.) Employers will be required to file their first information returns with the IRS and statements with employees in early 2016, based on data tracked in 2015. Employers got a preview of the paperwork when the IRS released draft forms and instructions this summer. The forms aren’t likely to be finalized until later this year but covered employers should prepare now to begin tracking the information in January 2015. Employers who don’t could find that rebuilding the necessary data is costly and time-consuming. The reporting requirements are part of the new Sections 6056 and 6055 of the federal tax code. Section 6056 requires businesses that employ 50 or more FTE employees to certify whether they offered minimum essential coverage to full-time employees. The reports must be submitted individually by any entity within a “common control” group that has 50 or more FTE employees – even if an entity on its own employs fewer than 50 FTEs. Here’s just a small sampling of the data employers will be required to compile each calendar month, and report by employee tax ID number: number of employees; number of full-time employees; whether an employee is eligible for a health-care coverage offer under the ACA; the employee’ premium contribution; and how the employer determined whether the health care coverage meets the ACA’s affordability standards. Section 6055 requirements apply to any entity that offers a health plan, such as self-insured employers and health insurers. These reports will tell the IRS who was enrolled in coverage and for what months. To complete this filing, tax ID numbers must be collected for the dependents of fulltime employees. Q: What are the penalties for employers? Large businesses will face two types of penalties starting in 2015 under the ACA’s employer mandate.
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Penalty A -- for failing to offer coverage. Penalty A applies when a large employer fails to offer minimum essential coverage to “substantially all” of its full-time employees. Penalty A can run up to $2,000 per year per full-time employee, minus the first 30 full-time employees. (For 2015, the penalty for applicable large employers with 100 or more FTEs is $2,000 per year per fulltime employee, minus the first 80 full-time employees.) The penalty kicks in if any fulltime employee gets a federal tax subsidy to buy a health plan through a government-run health insurance marketplace. Penalty B -- for offering coverage that’s unaffordable or not of minimum value. Penalty B applies when the minimum essential coverage a large employer offers is not affordable (based on employee’s household income, and on the cost of single-only coverage), or if it fails to meet the ACA’s minimum-value standard (generally recognized as 60 percent actuarial value). Penalty B is $3,000 a year for any full-time employee who receives a federal tax subsidy to buy a health plan through a federal or state exchange because their employer’s plan is not affordable or of minimum value. This article was provided by the National Restaurant Association. For continually updated information about the Affordable Care Act and how it affects your business and employees, visit the NRA’s Health Care HQ at Restaurant.org/Healthcare. www
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ProStart® Program Making Great Strides in Maine ProStart® - the high school culinary program developed by the National Restaurant Association - is growing by leaps and bounds in Maine. This year, ten technical schools around the state have adopted the ProStart® curriculum. Chef Will Beriau, Maine Restaurant Association Education Foundation (MRAEF) Curriculum Coordinator travels the state to work with culinary instructors and the students as they immerse themselves in the culinary techniques and restaurant management principles taught through the ProStart® program. The students' efforts culminate in a statewide ProStart® championship competition coordinated by Chef Gary Sheldon of Sysco Northern New England. The third annual competition is slated for Saturday, March 21,
Board Members & Officers... ...continued from page 1 The diversity of these officers is evident, as well, in the types of foodservice enterprises they represent including a seasonal resort on Maine’s southern coast, fine dining restaurants in Portland and a multi-unit fast food franchise in central Maine. Hewett-Gordon, who has served on the Board since 2006 said of her appointment to the role of Chairman, “It is an honor to serve as Chairman of the Board and work side by side with such amazingly talented restaurant leaders. I am passionate about the restaurant industry,” she continued “and I look forward to assisting in the future growth of this organization as well as carrying out its mission to represent, promote and educate the food service industry of Maine.” Hewett-Gordon takes the reigns from Past Chairman of the Board, Todd Maurer of King Eider’s Pub in Damariscotta who served from 2012-2014. Additionally, Judy Forsley of Shipyard Brewing Company’s family of restaurants was appointed to an at-large seat on the executive committee and newly elected general board members include Lee Speronis of Husson University in Bangor, Patrick Quigg of Riverfront Barbeque & Grille in Augusta, Greg Goforth of Fireside Inn & Suites in Portland and Jim Largess of Sunday River Resort in Newry. The annual meeting was generously sponsored by Heartland Payment Systems and Performance Foodservice NorthCenter. A complete list of all members of the board, is available at mainerestaurant.com under the “About Us” tab. www
2015 at the Westbrook Armory. Chef Sheldon is responsible for overseeing the competition and recruiting chef judges and volunteers. In the coming months, Chef Beriau and Chef Sheldon, with assistance from Chef David Turin, will visit competing schools in advance of the championship competition to prepare the teams for the rigorous standards to which they'll be expected to adhere. The winning Maine team will be flown to Anaheim California – all expenses paid - to compete in the National ProStart® Invitational at Disneyland April 18-20, 2015. Michael Carney, President of the MRAEF has high praise for the industry professionals who have stepped forward to support the development of the ProStart® program in Maine. "From the volunteer efforts of our volunteer chef coordinators and judges to the generous sponsorship of our allied and restaurant members, the industry has truly embraced the program. The restaurant community has recognized ProStart® as a solution to the need for career-ready graduates." In 2013, at the First Annual ProStart® Competition, four schools participated. In 2014, that number increased by 50 percent. The third annual competition will likely boast at least eight competing teams fully doubling the participation in just three short years.
November Elections... ...continued from page 1 majority. The leader of the majority Republicans in the Senate is Senator Michael Thibodeau of Waldo and the leader of the minority Democrats is Senator Justin Alfond of Cumberland. Majority Democrats in the House will be led by Speaker Mark Eves of North Berwick and the Republican minority leader is still Representative Ken Fredette of Newport. Maine seldom if ever has had a politically divided Legislature in recent memory, so it is pretty unclear how the groups will work together. For the first time in 20 years, the two houses of the Maine Legislature will be under the control of different parties. A. J. Higgins of the Maine Public Broadcasting Network reported that conventional wisdom might suggest one-party rule at the State House might expedite the legislative process. But some policymakers with a memory of history say a divided power structure at the State House may actually result in more thoughtful legislation driven by the need to cooperate. We will see if his assessment turns out to be true! www
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Upcoming Events
"The growth of the Prostart® Program in Maine is a tribute to the steadfast commitment shared by Mike Carney and Chefs Sheldon and Beriau," said MeRA President Greg Dugal. "Not to mention the effort of our staff member, Becky Jacobson, who coordinates the program on behalf of the organization." Jacobson recently traveled to the National ProStart® Conference for the first time and gained much insight and inspiration from her colleagues around the nation who have much longer-established programs. "We've come so far in the past few years ," said Jacobson. "But there's so many exciting opportunities for growing the program in Maine to meet the educational needs of our students as well as the workforce development demands of our industry." Funding for the ProStart® program, including the expenses for the Maine competition and the winning team’s trip to the national competition, is garnered through fundraising efforts of the Maine Restaurant Association and not the participating schools or students.
Tuesday, February 10, 2015 5:00 pm - 7:00 pm
Legislative Reception Senator Inn & Spa, Augusta
Saturday, March 21, 2015 8:00 am - 3:00 pm
4th Annual ProStart Competition Westbrook Armory
Tuesday, March 31, 2015 5:00 pm - 9:00 pm
Annual Awards Banquet Holiday Inn By the Bay, Portland
To learn more about ProStart®, sponsorship opportunities and how you can get involved, contact Becky Jacobson at 207.623.2178 or becky@mainerestaurant.com. www
Cross Insurance Arena, Portland (formerly: Cumberland County Civic Ctr)
Don’t just wonder, find out how we can reduce your stress. Call Sysco Northern New England today and put our Customer Resource Department to work! 800- 632- 4446 or visit www.sysconne.com
President’s Report: By Greg Dugal: President & CEO, Maine Restaurant Association
Marking the End of a Very Good Year
We encourage you to join the generous industry sponsors by donating to this worthy and tax deductible cause. No contribution is too small and significant scholarship opportunities exist through the MRAEF for ProStart® students who go on to pursue a post-secondary culinary and/or hospitality management education.
What if you could increase restaurant patron traffic, reduce operating expenses, and boost profits, all in just a few hours?
December 2014
Wednesday, April 1, 2015 10:00 am - 4:00 pm
Maine Restaurant & Lodging Expo
The 2014 tourism season really turned out to be a very good one. 2014 was certainly off to a slow start as Spring never came and May and early June suffered through a fair amount of rain and unseasonably low temperatures. This is never a good thing in a spring season where levels of business can fluctuate based on the weather and other variables including the economy and fuel prices. This year was no different. Weekends at the end of June and early July really picked up with again less than desirable traffic during the midweeks. About mid-July, as is becoming consistent in the new normal following the recession, things really started to pick up and pretty much stayed that way through one of the better Octobers in recent memory, both from the weather and business traffic perspectives. Numbers provided by the State economist show gross sales for the restaurant industry to be up almost 4% through August, which is probably closer to 2% when accounting for inflation. These numbers are on the high side of average and may increase after September and October numbers are reported. The post-recession average increase is at 3.9% with 2012 topping out at a 5% increase. The only negative year the Maine restaurant industry has recorded since the 80’s was in 2009 at a minus .5% or one half of one percent, which compared to the seven-point loss recorded by the lodging industry in the same year was minimal. It seems to me that much of the reason for these strong numbers is attributable to the growing success of sizable regional and local events throughout Maine that are drawing visitors to all areas of the state. The Waterfront Concert series in Bangor continues to grow in quality and attendance on an annual basis and truly enhances both
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restaurant and lodging sales on the evenings there are events. Additional events at the city’s new Cross Insurance Center are also beginning to make their mark in downtown Bangor. Bangor was 3% ahead of last year in restaurant sales through September and the success of the concert series in Bangor is prompting Portland to explore their own waterfront concert series at Thompson’s Point. Large international events like the World Acadian Congress, don’t hurt business either. The Congress held in August filled hotels and restaurants throughout the Saint John River Valley and Aroostook County. Portland with its addition of new hotels to the market and great events like the Sierra Nevada Beer Camp recorded a boost in restaurant and hotel revenues of 16.4%. Restaurant revenues alone exceeded 10% in the third quarter due to the great weather and increased visitation. Nationwide, buoyed by the continued decline in gas prices, restaurant sales rose to a record high in October. According to preliminary figures from the U.S. Census Bureau, eating and drinking place sales totaled $48.6 billion on a seasonally-adjusted basis in October, which represented an increase of more than $400 million over September’s sales volume, as reported by the National Restaurant Association (NRA). The NRA also reported that the October gain marked the eighth increase in the last nine months, after hitting a weatherrelated soft patch at the beginning of the year. As a result, eating and drinking place sales stood 6.8% above their year-ago levels, which is a full three percentage-points above the 3.8% gain in total retail sales (excluding foodservice) during the same 12-month period. All signs are pointing towards a very good 2015 in Maine as well. With gasoline and heating oil at their lowest point in the last 4-5 years, discretionary funds should be available to continue to support our industry with more frequent visits to local eateries. With projections of 3.1% growth nationwide from Technomics, our hopes are that 2015 will look a lot like 2014. Have a safe and Happy Holiday Season! www
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Cooking at the James Beard House
Health Care Law: Next steps for employers
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By Chef David Turin: David's Restaurant, David's 388, David's Opus Ten & David's Kennebunkport As a kid, I was always messing around in the kitchen. On weekends my dad and I would cook up all kinds of things, and my mom was the one who exposed me early in life to culinary arts and dining culture. I was hooked as a young teenager after my first cooking job at the Boston Garden, and with my parents’ support, I abided by the mantra “fake it ‘til you make it” until I, well, made it. This fall, when I got the message from the James Beard Foundation telling me that I had been nominated to cook at the James Beard House in New York City, my heart jumped. It was a total surprise! Getting to cook at the JBH is a really big deal, and a once-in-a-lifetime honor. The date for my big night was set for Tuesday, October 21, 2014. I had only a few days to draft my menu for submission: five hors d’oeuvre courses, five seated courses with wine pairings and two specialty cocktails.
The average size of a JBH dinner is 50; tickets for ours sold out in ten days at 80 seats! My staff and I were organized, but understandably nervous for this huge opportunity.
quarters, and very homey dining rooms, which I didn’t mind at all. The facility is great
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The federal government has now published most of the regulations to explain how the Affordable Care Act affects employers. But the regulations are complex, and putting them into operation in a restaurant business will be challenging. The pressure is on: Starting Jan. 1, 2015, many employers could face potential penalties for failing to offer health plans to fulltime employees. Hundreds of thousands of employers will have to start tracking new data in 2015 as they prepare to file ACArequired reports with the Internal Revenue Service and employees in early 2016.
The big day arrived, and naturally, when we arrived at the address, we drove past it. Then we walked past it…twice. The James Beard House is, in fact, James Beard’s house. If you haven’t been, you’d never know it’s an ordinary four-story Greenwich Village residential brownstone, nothing fancy. It’s the same inside, simple, with a surprisingly small kitchen with tight
The National Restaurant Association, with other organizations representing millions of employers, continues to ramp up the heat on Congress to make changes in the law. But as the law continues to unfold in the meantime, here’s a look at some key questions for employers. Chef David Turin (back row, far left) pictured with his culinary team in the James Beard House Kitchen on October 21, 2014 preparing for the "Maine Marvel" dinner. Photo by Megan Swann Photography.
MAINE RESTAURANT & LODGING EXPO 2 O15 Wednesday, April 1, 2O15 ∙ 1O am - 4 pm ∙ Cross Insurance Arena ∙ Portland, Maine
SAVE the DATE
Join us for the only comprehensive business-to-business tradeshow for Maine’s foodservice and lodging industry.
Restaurant Members Everything you need to operate your business - from products to services to solutions - will be on display at our annual tradeshow. You’re entitled to two complimentary passes which will be mailed to you in March.
Allied Members Meet with hundreds of industry professional at this well established event. Reserve your exhibit booth today to maximize your marketing investment. Allied members are entitled to a $175 discount per booth.
FMI: mainerestaurant.com ∙ contact Rebecca at events@mainerestaurant.com, 207.623.2178 4
Q: Which employers will face penalties under the ACA? The ACA’s employer mandate begins to take effect in 2015. The mandate subjects “applicable large employers” to possible penalties if they don’t offer health plans to full-time employees and their dependents. Penalties are phased in: Penalties start in 2015 for employers with 100 or more full-time-equivalent employees who fail to offer health care coverage to “substantially all” full-time employees and their dependents. (“Substantially all” means the employer offers coverage to at least 70 percent of full-time employees in 2015. In 2016, this ramps up: Applicable large
December 2014
Upcoming Classes
employers must make coverage offers to at least 95 percent of full-time employees to avoid possible penalties.) Penalties start in 2016 for employers with 50 to 99 full-time-equivalent employees. The transition relief for these employers through 2015 applies as long as they meet certain conditions, including not cutting back employees’ hours or positions in 2015 to keep the business under the 100-FTE employee threshold. Employers with more than one business entity may need to consider all their employees as one group to determine if they meet the 100- or 50-FTE employee thresholds. Consult your tax adviser for details. To measure the size of their workforce, employers can use transition-relief provisions in the ACA regulations and look at any consecutive six-month period in 2014 to see if they meet the 100-FTE employee threshold that triggers “applicable large employer” status for 2015. (Note: If your business intends to use the ACA’s “seasonal worker exception” to qualify for an exemption from largeemployer status for 2015, you must look at employment over all 12 months of 2014.)
Tuesday, January 13, 2015 Westbrook - SYSCO of Northern N.E. 8:30 am - 5:00 pm
Tuesday, January 27, 2015 Augusta Armory 8:30 am - 5:00 pm
Tuesday, February 17, 2015 Westbrook - SYSCO of Northern N.E. 8:30 am - 5:00 pm
Tuesday, February 24, 2015 Augusta Armory 8:30 am - 5:00 pm
Tuesday, March 31, 2015
Q: To whom must health care coverage be offered?
Augusta Armory 8:30 am - 5:00 pm
To avoid penalties, applicable large employers must offer health care coverage to full-time employees and their dependents. The ACA defines full-time as a person with at least 130 hours of service in any given month, or averaging 30 hours of service a week.
Wednesday, April 1, 2015
Treasury Department regulations go into extensive detail about how employers should measure whether new employees, seasonal employees and employees whose hours vary from month to month are considered full-time. Restaurant.org/ Healthcare offers links to the regulations. (Note: For 2015, a large employer will generally not face penalties for failing to offer coverage to dependents of full-time employees if the employer can show he or she is taking steps toward providing such coverage.)
Q: What reports will employers be required to file? The ACA sets massive new reporting requirements for all employers with 50 or more
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Westbrook - SYSCO of Northern N.E. 8:30 am - 5:00 pm Registrations must be made at least ten days prior to the class so that text books may be mailed in time for students to study in advance.
Register Online www.mainerestaurant.com $119 per person (member rate) $170 per person (non-member rate)
For More Information call: 207. 623 . 2178 or email: becky@mainerestaurant.com Online training is also available.
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Portland’scity citymagazine—entirely magazine—entirelydedicated dedicatedtotowhat whatto todo doon on Portland’s andaround aroundthe thepeninsula. peninsula. and Publishedsix sixtimes timesa ayear, year,Old OldPort Portisisavailable availableon onnewsstands, newsstands, Published mailed to subscribers of Maine magazine, and in the majority mailed to subscribers of Maine magazine, and in the majority Portlandhotel hotelrooms. rooms.ItIthelps helpsvisitors visitorsnavigate navigatethe thewealth wealthof of ofofPortland diningoptions optionsavailable availablehere, here,asaswell wellas askeep keeplocal localresidents residentsup up dining dateon onallallnew newthings thingson onthe therise. rise.Position Positionyour yourbusiness businessfront front totodate andcenter. center. and
Joe knows where where to to eat. eat. And what to order. order. How It's It's Done: How Done: Chef David Chef David Turin Turin Reveals Reveals the Secret to His Success the Secret to His Success Eat Maine Blog
MAINE MEDIA COLLECTIVE, LLC | 75 Market Street | Suite 203 | Portland, Maine | 04101 MAINE 207.772.3373 MEDIA COLLECTIVE, LLC | 75 Market Street | Suite 203 | Portland, Maine | 04101 | themainemag.com | oldportmag.com | mainehomedesign.com 207.772.3373 | themainemag.com | oldportmag.com | mainehomedesign.com
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Eat Maine Blog March 2014 March 2014
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Keep up with Joe Ricchio. In print + online. themainemag.com Keep up with Joe Ricchio. In print + online. themainemag.com
Pedro's Pedro's Eat Maine Blog
Eat Maine Blog November November2014 2014
Left to right: Joe Ricchio, food editor of Maine magazine and David Turin, chef and owner of David’s Restaurant, David’s Opus Ten, David’s 388, Left to right: Joe Ricchio, food editor of Maine magazine and David Turin, chef and David’s KPT.and owner of David’s Restaurant, David’s Opus Ten, David’s 388, and David’s KPT.
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Portland’scity citymagazine—entirely magazine—entirelydedicated dedicatedtotowhat whatto todo doon on Portland’s andaround aroundthe thepeninsula. peninsula. and Publishedsix sixtimes timesa ayear, year,Old OldPort Portisisavailable availableon onnewsstands, newsstands, Published mailed to subscribers of Maine magazine, and in the majority mailed to subscribers of Maine magazine, and in the majority Portlandhotel hotelrooms. rooms.ItIthelps helpsvisitors visitorsnavigate navigatethe thewealth wealthof of ofofPortland diningoptions optionsavailable availablehere, here,asaswell wellas askeep keeplocal localresidents residentsup up dining dateon onallallnew newthings thingson onthe therise. rise.Position Positionyour yourbusiness businessfront front totodate andcenter. center. and
Joe knows where where to to eat. eat. And what to order. order. How It's It's Done: How Done: Chef David Chef David Turin Turin Reveals Reveals the Secret to His Success the Secret to His Success Eat Maine Blog
MAINE MEDIA COLLECTIVE, LLC | 75 Market Street | Suite 203 | Portland, Maine | 04101 MAINE 207.772.3373 MEDIA COLLECTIVE, LLC | 75 Market Street | Suite 203 | Portland, Maine | 04101 | themainemag.com | oldportmag.com | mainehomedesign.com 207.772.3373 | themainemag.com | oldportmag.com | mainehomedesign.com
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Eat Maine Blog March 2014 March 2014
The TheWell Wellat at Jordan's Farm Jordan's Farm Eat Maine Blog Eat Maine Blog October October2014 2014
Keep up with Joe Ricchio. In print + online. themainemag.com Keep up with Joe Ricchio. In print + online. themainemag.com
Pedro's Pedro's Eat Maine Blog
Eat Maine Blog November November2014 2014
Left to right: Joe Ricchio, food editor of Maine magazine and David Turin, chef and owner of David’s Restaurant, David’s Opus Ten, David’s 388, Left to right: Joe Ricchio, food editor of Maine magazine and David Turin, chef and David’s KPT.and owner of David’s Restaurant, David’s Opus Ten, David’s 388, and David’s KPT.
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Maine Restaurant Association
Cooking at the James Beard House
Health Care Law: Next steps for employers
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By Chef David Turin: David's Restaurant, David's 388, David's Opus Ten & David's Kennebunkport As a kid, I was always messing around in the kitchen. On weekends my dad and I would cook up all kinds of things, and my mom was the one who exposed me early in life to culinary arts and dining culture. I was hooked as a young teenager after my first cooking job at the Boston Garden, and with my parents’ support, I abided by the mantra “fake it ‘til you make it” until I, well, made it. This fall, when I got the message from the James Beard Foundation telling me that I had been nominated to cook at the James Beard House in New York City, my heart jumped. It was a total surprise! Getting to cook at the JBH is a really big deal, and a once-in-a-lifetime honor. The date for my big night was set for Tuesday, October 21, 2014. I had only a few days to draft my menu for submission: five hors d’oeuvre courses, five seated courses with wine pairings and two specialty cocktails.
The average size of a JBH dinner is 50; tickets for ours sold out in ten days at 80 seats! My staff and I were organized, but understandably nervous for this huge opportunity.
quarters, and very homey dining rooms, which I didn’t mind at all. The facility is great
...continued on page 11
The federal government has now published most of the regulations to explain how the Affordable Care Act affects employers. But the regulations are complex, and putting them into operation in a restaurant business will be challenging. The pressure is on: Starting Jan. 1, 2015, many employers could face potential penalties for failing to offer health plans to fulltime employees. Hundreds of thousands of employers will have to start tracking new data in 2015 as they prepare to file ACArequired reports with the Internal Revenue Service and employees in early 2016.
The big day arrived, and naturally, when we arrived at the address, we drove past it. Then we walked past it…twice. The James Beard House is, in fact, James Beard’s house. If you haven’t been, you’d never know it’s an ordinary four-story Greenwich Village residential brownstone, nothing fancy. It’s the same inside, simple, with a surprisingly small kitchen with tight
The National Restaurant Association, with other organizations representing millions of employers, continues to ramp up the heat on Congress to make changes in the law. But as the law continues to unfold in the meantime, here’s a look at some key questions for employers. Chef David Turin (back row, far left) pictured with his culinary team in the James Beard House Kitchen on October 21, 2014 preparing for the "Maine Marvel" dinner. Photo by Megan Swann Photography.
MAINE RESTAURANT & LODGING EXPO 2 O15 Wednesday, April 1, 2O15 ∙ 1O am - 4 pm ∙ Cross Insurance Arena ∙ Portland, Maine
SAVE the DATE
Join us for the only comprehensive business-to-business tradeshow for Maine’s foodservice and lodging industry.
Restaurant Members Everything you need to operate your business - from products to services to solutions - will be on display at our annual tradeshow. You’re entitled to two complimentary passes which will be mailed to you in March.
Allied Members Meet with hundreds of industry professional at this well established event. Reserve your exhibit booth today to maximize your marketing investment. Allied members are entitled to a $175 discount per booth.
FMI: mainerestaurant.com ∙ contact Rebecca at events@mainerestaurant.com, 207.623.2178 4
Q: Which employers will face penalties under the ACA? The ACA’s employer mandate begins to take effect in 2015. The mandate subjects “applicable large employers” to possible penalties if they don’t offer health plans to full-time employees and their dependents. Penalties are phased in: Penalties start in 2015 for employers with 100 or more full-time-equivalent employees who fail to offer health care coverage to “substantially all” full-time employees and their dependents. (“Substantially all” means the employer offers coverage to at least 70 percent of full-time employees in 2015. In 2016, this ramps up: Applicable large
December 2014
Upcoming Classes
employers must make coverage offers to at least 95 percent of full-time employees to avoid possible penalties.) Penalties start in 2016 for employers with 50 to 99 full-time-equivalent employees. The transition relief for these employers through 2015 applies as long as they meet certain conditions, including not cutting back employees’ hours or positions in 2015 to keep the business under the 100-FTE employee threshold. Employers with more than one business entity may need to consider all their employees as one group to determine if they meet the 100- or 50-FTE employee thresholds. Consult your tax adviser for details. To measure the size of their workforce, employers can use transition-relief provisions in the ACA regulations and look at any consecutive six-month period in 2014 to see if they meet the 100-FTE employee threshold that triggers “applicable large employer” status for 2015. (Note: If your business intends to use the ACA’s “seasonal worker exception” to qualify for an exemption from largeemployer status for 2015, you must look at employment over all 12 months of 2014.)
Tuesday, January 13, 2015 Westbrook - SYSCO of Northern N.E. 8:30 am - 5:00 pm
Tuesday, January 27, 2015 Augusta Armory 8:30 am - 5:00 pm
Tuesday, February 17, 2015 Westbrook - SYSCO of Northern N.E. 8:30 am - 5:00 pm
Tuesday, February 24, 2015 Augusta Armory 8:30 am - 5:00 pm
Tuesday, March 31, 2015
Q: To whom must health care coverage be offered?
Augusta Armory 8:30 am - 5:00 pm
To avoid penalties, applicable large employers must offer health care coverage to full-time employees and their dependents. The ACA defines full-time as a person with at least 130 hours of service in any given month, or averaging 30 hours of service a week.
Wednesday, April 1, 2015
Treasury Department regulations go into extensive detail about how employers should measure whether new employees, seasonal employees and employees whose hours vary from month to month are considered full-time. Restaurant.org/ Healthcare offers links to the regulations. (Note: For 2015, a large employer will generally not face penalties for failing to offer coverage to dependents of full-time employees if the employer can show he or she is taking steps toward providing such coverage.)
Q: What reports will employers be required to file? The ACA sets massive new reporting requirements for all employers with 50 or more
...continued on page 11
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Westbrook - SYSCO of Northern N.E. 8:30 am - 5:00 pm Registrations must be made at least ten days prior to the class so that text books may be mailed in time for students to study in advance.
Register Online www.mainerestaurant.com $119 per person (member rate) $170 per person (non-member rate)
For More Information call: 207. 623 . 2178 or email: becky@mainerestaurant.com Online training is also available.
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ProStart® Program Making Great Strides in Maine ProStart® - the high school culinary program developed by the National Restaurant Association - is growing by leaps and bounds in Maine. This year, ten technical schools around the state have adopted the ProStart® curriculum. Chef Will Beriau, Maine Restaurant Association Education Foundation (MRAEF) Curriculum Coordinator travels the state to work with culinary instructors and the students as they immerse themselves in the culinary techniques and restaurant management principles taught through the ProStart® program. The students' efforts culminate in a statewide ProStart® championship competition coordinated by Chef Gary Sheldon of Sysco Northern New England. The third annual competition is slated for Saturday, March 21,
Board Members & Officers... ...continued from page 1 The diversity of these officers is evident, as well, in the types of foodservice enterprises they represent including a seasonal resort on Maine’s southern coast, fine dining restaurants in Portland and a multi-unit fast food franchise in central Maine. Hewett-Gordon, who has served on the Board since 2006 said of her appointment to the role of Chairman, “It is an honor to serve as Chairman of the Board and work side by side with such amazingly talented restaurant leaders. I am passionate about the restaurant industry,” she continued “and I look forward to assisting in the future growth of this organization as well as carrying out its mission to represent, promote and educate the food service industry of Maine.” Hewett-Gordon takes the reigns from Past Chairman of the Board, Todd Maurer of King Eider’s Pub in Damariscotta who served from 2012-2014. Additionally, Judy Forsley of Shipyard Brewing Company’s family of restaurants was appointed to an at-large seat on the executive committee and newly elected general board members include Lee Speronis of Husson University in Bangor, Patrick Quigg of Riverfront Barbeque & Grille in Augusta, Greg Goforth of Fireside Inn & Suites in Portland and Jim Largess of Sunday River Resort in Newry. The annual meeting was generously sponsored by Heartland Payment Systems and Performance Foodservice NorthCenter. A complete list of all members of the board, is available at mainerestaurant.com under the “About Us” tab. www
2015 at the Westbrook Armory. Chef Sheldon is responsible for overseeing the competition and recruiting chef judges and volunteers. In the coming months, Chef Beriau and Chef Sheldon, with assistance from Chef David Turin, will visit competing schools in advance of the championship competition to prepare the teams for the rigorous standards to which they'll be expected to adhere. The winning Maine team will be flown to Anaheim California – all expenses paid - to compete in the National ProStart® Invitational at Disneyland April 18-20, 2015. Michael Carney, President of the MRAEF has high praise for the industry professionals who have stepped forward to support the development of the ProStart® program in Maine. "From the volunteer efforts of our volunteer chef coordinators and judges to the generous sponsorship of our allied and restaurant members, the industry has truly embraced the program. The restaurant community has recognized ProStart® as a solution to the need for career-ready graduates." In 2013, at the First Annual ProStart® Competition, four schools participated. In 2014, that number increased by 50 percent. The third annual competition will likely boast at least eight competing teams fully doubling the participation in just three short years.
November Elections... ...continued from page 1 majority. The leader of the majority Republicans in the Senate is Senator Michael Thibodeau of Waldo and the leader of the minority Democrats is Senator Justin Alfond of Cumberland. Majority Democrats in the House will be led by Speaker Mark Eves of North Berwick and the Republican minority leader is still Representative Ken Fredette of Newport. Maine seldom if ever has had a politically divided Legislature in recent memory, so it is pretty unclear how the groups will work together. For the first time in 20 years, the two houses of the Maine Legislature will be under the control of different parties. A. J. Higgins of the Maine Public Broadcasting Network reported that conventional wisdom might suggest one-party rule at the State House might expedite the legislative process. But some policymakers with a memory of history say a divided power structure at the State House may actually result in more thoughtful legislation driven by the need to cooperate. We will see if his assessment turns out to be true! www
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Upcoming Events
"The growth of the Prostart® Program in Maine is a tribute to the steadfast commitment shared by Mike Carney and Chefs Sheldon and Beriau," said MeRA President Greg Dugal. "Not to mention the effort of our staff member, Becky Jacobson, who coordinates the program on behalf of the organization." Jacobson recently traveled to the National ProStart® Conference for the first time and gained much insight and inspiration from her colleagues around the nation who have much longer-established programs. "We've come so far in the past few years ," said Jacobson. "But there's so many exciting opportunities for growing the program in Maine to meet the educational needs of our students as well as the workforce development demands of our industry." Funding for the ProStart® program, including the expenses for the Maine competition and the winning team’s trip to the national competition, is garnered through fundraising efforts of the Maine Restaurant Association and not the participating schools or students.
Tuesday, February 10, 2015 5:00 pm - 7:00 pm
Legislative Reception Senator Inn & Spa, Augusta
Saturday, March 21, 2015 8:00 am - 3:00 pm
4th Annual ProStart Competition Westbrook Armory
Tuesday, March 31, 2015 5:00 pm - 9:00 pm
Annual Awards Banquet Holiday Inn By the Bay, Portland
To learn more about ProStart®, sponsorship opportunities and how you can get involved, contact Becky Jacobson at 207.623.2178 or becky@mainerestaurant.com. www
Cross Insurance Arena, Portland (formerly: Cumberland County Civic Ctr)
Don’t just wonder, find out how we can reduce your stress. Call Sysco Northern New England today and put our Customer Resource Department to work! 800- 632- 4446 or visit www.sysconne.com
President’s Report: By Greg Dugal: President & CEO, Maine Restaurant Association
Marking the End of a Very Good Year
We encourage you to join the generous industry sponsors by donating to this worthy and tax deductible cause. No contribution is too small and significant scholarship opportunities exist through the MRAEF for ProStart® students who go on to pursue a post-secondary culinary and/or hospitality management education.
What if you could increase restaurant patron traffic, reduce operating expenses, and boost profits, all in just a few hours?
December 2014
Wednesday, April 1, 2015 10:00 am - 4:00 pm
Maine Restaurant & Lodging Expo
The 2014 tourism season really turned out to be a very good one. 2014 was certainly off to a slow start as Spring never came and May and early June suffered through a fair amount of rain and unseasonably low temperatures. This is never a good thing in a spring season where levels of business can fluctuate based on the weather and other variables including the economy and fuel prices. This year was no different. Weekends at the end of June and early July really picked up with again less than desirable traffic during the midweeks. About mid-July, as is becoming consistent in the new normal following the recession, things really started to pick up and pretty much stayed that way through one of the better Octobers in recent memory, both from the weather and business traffic perspectives. Numbers provided by the State economist show gross sales for the restaurant industry to be up almost 4% through August, which is probably closer to 2% when accounting for inflation. These numbers are on the high side of average and may increase after September and October numbers are reported. The post-recession average increase is at 3.9% with 2012 topping out at a 5% increase. The only negative year the Maine restaurant industry has recorded since the 80’s was in 2009 at a minus .5% or one half of one percent, which compared to the seven-point loss recorded by the lodging industry in the same year was minimal. It seems to me that much of the reason for these strong numbers is attributable to the growing success of sizable regional and local events throughout Maine that are drawing visitors to all areas of the state. The Waterfront Concert series in Bangor continues to grow in quality and attendance on an annual basis and truly enhances both
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restaurant and lodging sales on the evenings there are events. Additional events at the city’s new Cross Insurance Center are also beginning to make their mark in downtown Bangor. Bangor was 3% ahead of last year in restaurant sales through September and the success of the concert series in Bangor is prompting Portland to explore their own waterfront concert series at Thompson’s Point. Large international events like the World Acadian Congress, don’t hurt business either. The Congress held in August filled hotels and restaurants throughout the Saint John River Valley and Aroostook County. Portland with its addition of new hotels to the market and great events like the Sierra Nevada Beer Camp recorded a boost in restaurant and hotel revenues of 16.4%. Restaurant revenues alone exceeded 10% in the third quarter due to the great weather and increased visitation. Nationwide, buoyed by the continued decline in gas prices, restaurant sales rose to a record high in October. According to preliminary figures from the U.S. Census Bureau, eating and drinking place sales totaled $48.6 billion on a seasonally-adjusted basis in October, which represented an increase of more than $400 million over September’s sales volume, as reported by the National Restaurant Association (NRA). The NRA also reported that the October gain marked the eighth increase in the last nine months, after hitting a weatherrelated soft patch at the beginning of the year. As a result, eating and drinking place sales stood 6.8% above their year-ago levels, which is a full three percentage-points above the 3.8% gain in total retail sales (excluding foodservice) during the same 12-month period. All signs are pointing towards a very good 2015 in Maine as well. With gasoline and heating oil at their lowest point in the last 4-5 years, discretionary funds should be available to continue to support our industry with more frequent visits to local eateries. With projections of 3.1% growth nationwide from Technomics, our hopes are that 2015 will look a lot like 2014. Have a safe and Happy Holiday Season! www
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Chairman’s Message: By Tina Hewett-Gordon: The Nonantum Resort - Kennebunkport
A Time to be Thankful As the temperatures drop, seasons change and our landscape turns from vibrant reds, oranges and yellows to a dazzling white winter wonderland, I take a moment to pause and be thankful. Thankful for our industry. The numbers are staggering. In 2014 our collective projected revenues will be almost $2 billion. We employ more than 60,000 Mainers accounting for nearly 10% of the state’s workforce this year and is projected to grow 7% over the next ten years. Setting aside the positive financial affects our industry has on our state’s economy, I reflect on the people that make it all happen. There are chefs, prep cooks, bakers, dishwashers, servers, hosts, bartenders and the list goes on and on. The restaurant industry really is the land of opportunity for each of them as a form of personal and profession growth. It’s a land where new friendships are formed and where talents are discovered, enhanced and perfected. The work is hard
but the payoffs are big, not only financially but in their personal satisfaction and pride. I am thankful for the opportunities our industry affords them and, indeed, has afforded me. The ultimate payoff is in our patrons - the people who frequent our establishments for nourishment, camaraderie, culinary creations and libations. Their satisfaction makes all of the hard work and long hours worthwhile. I am thankful to be a part of families' most cherished memories: special occasions, holidays, birthdays, marriage proposals, etc. We are a generous industry that contributes services and meals throughout the state to nonprofit organizations providing for the less fortunate, sick and hungry. Our giving knows no limits and our hospitality is endless. For all of this, I am thankful. And now, as I take the reins as chairman of the board, I’m thankful for the opportunity. I’m appreciative of the industry leaders who came before me who have built this organization into the well-positioned, well-respected and forward-thinking association it is today. I wish you happiness this holiday season and hope that it provides you an opportunity for reflection and renewal. www
Chef Turin...
The
Maine Ingredient is published six times a year by the Maine Restaurant Association. 2014 © All Rights Reserved 45 Melville Street Augusta, Maine · 04330 Tel: 207.623.2178 · Fax: 866.711.5408 mainerestaurant.com info@mainerestaurant.com ../mainerestaurantassociation @mainerestaurant MAINE RESTAURANT ASSOCIATION OFFICERS Tina Hewett-Gordon
Chairman of the Board The Nonantum Resort Kennebunkport
Michelle Cory
Vice Chair Five Fifty-Five & Petite Jacqueline Portland
Laurie Palmer
Second Vice Chair Burger King Waterville
Bruce Woodard, CPA, CFP
Treasurer Woodard & Associates, CPA’s Auburn, Portland
Steve DiMillo
Secretary DiMillo’s On the Water Portland
John Kyle
Maine Restaurant Association
Annual Awards Banquet Join us in celebration of Maine’s Restaurant Community Tuesday, March 31, 2 O15 ∙ Holiday Inn By the Bay 5:OO pm - Restaurant Showcase Reception ∙ 6:3O pm - Awards Dinner
. Honoring
Restaurateur of the Year Chef of the Year
Lifetime Achievement Award
Allied Member of the Year
Now Coordinating Event Sponsorships 2
Senior Advisor Pat’s Pizza Yarmouth
STAFF Greg Dugal
President & CEO greg@mainerestaurant.com
Chris Jones
Chief Operating Officer chris@mainerestaurant.com
Becky Jacobson
Operations Manager becky@mainerestaurant.com
Rebecca Dill
Marketing & Events Director rebeccad@mainerestaurant.com
December 2014 Health Care Law...
...continued from page 4 because of what it represents, not because of what it is physically. After a few hours of prep time, it started to feel normal. It felt just like my kitchen in Maine, cooking with my talented colleagues. It was fun! Very serious, but fun. The sense of awe and honor in being at the James Beard House was palpable. Cooking where so many of our culinary heroes have cooked was intensely emotional for me and my staff. It is a tradition for the chef to sign James Beard’s coat, and I got choked up as I did it. Just so amazing! I kept thinking, “I watched him on TV!” As I look back on that evening now, and how such an incredible, humbling experience was made possible for me, I think of my parents, particularly my amazing mother, Nancy Gould Britz, who passed away this December at the age of 83. I can trace a direct line to my mother for my own passion, drive and success as a chef and restaurateur. She’s the one who pushed me to pursue my dream of opening David’s in Newburyport when I was unemployed and broke in 1992. She always believed in me. She was my biggest fan! My mom watched me cooking at the James Beard House live on their kitchen webcam that night, and I know she was overcome with pride. It fills me with joy to know that she watched along as I fulfilled a lifelong dream. I’m so thankful for the love and support she gave me throughout my life and career, and when I think of the way I felt that evening, I’ll always think of her. www About James Beard Dinners: Multi-course meals, complemented by wine pairings are prepared by guest chefs from around the world. Chefs may cook their own signature cuisine, or cook around a particular theme, such as a specific ingredient or holiday. Dinner guests are invited to walk through the Beard House kitchen to meet the night’s chef and observe the event team at work. After enjoying a canapé reception followed by a five- to six-course tasting menu, the evening concludes with a question-and-answer session with the chef in the dining room. The live-stream video of Chef Turin and his team at work in the James Beard House kitchen is archived and available for viewing at jamesbeard.org/kitchen-cam.
...continued from page 9 FTE employees. (Note: Employers with 50 to 99 FTE employees don’t have to offer coverage in 2015 but still must file the paperwork in early 2016, whether you offered coverage or not.) Employers will be required to file their first information returns with the IRS and statements with employees in early 2016, based on data tracked in 2015. Employers got a preview of the paperwork when the IRS released draft forms and instructions this summer. The forms aren’t likely to be finalized until later this year but covered employers should prepare now to begin tracking the information in January 2015. Employers who don’t could find that rebuilding the necessary data is costly and time-consuming. The reporting requirements are part of the new Sections 6056 and 6055 of the federal tax code. Section 6056 requires businesses that employ 50 or more FTE employees to certify whether they offered minimum essential coverage to full-time employees. The reports must be submitted individually by any entity within a “common control” group that has 50 or more FTE employees – even if an entity on its own employs fewer than 50 FTEs. Here’s just a small sampling of the data employers will be required to compile each calendar month, and report by employee tax ID number: number of employees; number of full-time employees; whether an employee is eligible for a health-care coverage offer under the ACA; the employee’ premium contribution; and how the employer determined whether the health care coverage meets the ACA’s affordability standards. Section 6055 requirements apply to any entity that offers a health plan, such as self-insured employers and health insurers. These reports will tell the IRS who was enrolled in coverage and for what months. To complete this filing, tax ID numbers must be collected for the dependents of fulltime employees. Q: What are the penalties for employers? Large businesses will face two types of penalties starting in 2015 under the ACA’s employer mandate.
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Penalty A -- for failing to offer coverage. Penalty A applies when a large employer fails to offer minimum essential coverage to “substantially all” of its full-time employees. Penalty A can run up to $2,000 per year per full-time employee, minus the first 30 full-time employees. (For 2015, the penalty for applicable large employers with 100 or more FTEs is $2,000 per year per fulltime employee, minus the first 80 full-time employees.) The penalty kicks in if any fulltime employee gets a federal tax subsidy to buy a health plan through a government-run health insurance marketplace. Penalty B -- for offering coverage that’s unaffordable or not of minimum value. Penalty B applies when the minimum essential coverage a large employer offers is not affordable (based on employee’s household income, and on the cost of single-only coverage), or if it fails to meet the ACA’s minimum-value standard (generally recognized as 60 percent actuarial value). Penalty B is $3,000 a year for any full-time employee who receives a federal tax subsidy to buy a health plan through a federal or state exchange because their employer’s plan is not affordable or of minimum value. This article was provided by the National Restaurant Association. For continually updated information about the Affordable Care Act and how it affects your business and employees, visit the NRA’s Health Care HQ at Restaurant.org/Healthcare. www
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Recapping the November Elections Navigating the Lame-Duck Session, Preparing for 2015
MAINE INGREDIENT I
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Apple Pay Considerations
Is it worth the investment required to stay on the cutting edge of mobile payments technology? Here are some things for restaurant owners to consider when it comes to the implementation of Apple Pay:
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Equipment. You’ll need a “near field communication” (NFC) reader to process payments. This expense might be prohibitive, depending on your operation. However, if you need to upgrade by October 2015 anyway in order to be compliant with new laws that shift fraud liability to merchants, the timing might be right for you. Customers. What do your patrons expect? If your value-proposition leans toward good food at low prices, your customers probably won’t mind if you’re a late adopter of this technology. If, on the other hand, your guests expect the trendiest and most convenient amenities, you’ll want to consider making the switch earlier rather than later. Observe. Apple Pay is here, so listen for reports on consumer adoption rates. Are they meeting expectations? Look for any challenges or setbacks reported by consumers or the larger merchants who have already signed on. Competition. Finally, as with many business decisions, keep one on eye your closest competitors. If consumers really like the new technology, being the first to accept Apple Pay might give you a slight (albeit temporary) competitive edge. The bottom line? There is no hurry to adopt NFC payment technology. Talk to your credit card processor and make the switch when costs, customers and competition are aligned in such a way that it makes sense for your restaurant.
The election season is behind us and it is time to assess what the agendas may be moving forward in late 2014 and in the next Legislative Sessions, both Federal and State. At the Federal level, Republicans took over the US Senate for the first time in eight years for the 114th US Congress 53-44. Republicans also continued their control over the House and grew their majority by 12 seats to set up potential showdowns between these bodies and the Executive branch in the person of President Barack Obama. There will be a fair number of issues addressed in the lame duck session of Congress, which is now ongoing. The spending bill may find itself littered with amendments to address issues that have gone untouched due to stalemates in Congress and the lengthy campaigning season. Issues besides spending that will be addressed are immigration, the Affordable Care Act and tax extenders. The President has moved to go at Immigration Reform on his own and though both the restaurant and lodging industries are huge supporters of immigration reform that benefits everybody, we all understand that it needs to be completed in a bipartisan nature with both branches getting equal say resulting in compromise. Anything less could result in more gridlock than we have already experienced over the past few years in retaliation for any unilateral moves by the President. The most important tax extender to our industry among many others would be the 15-Year Life for Qualified Real Property. A two year extension would allow for qualified leasehold improvement property, qualified restaurant property, and qualified retail improvement property to
have a 15-year depreciation recovery period through the end of 2015. Issues relating to the Affordable Care Act will be discussed in great detail during the lame duck session, but most probably any action would not occur until the new Congress is seated. Changes to the law that would help restaurants would be the change in definition of a full time employee to 40 hours from the current 30 hours. In no other place in Federal statute is a full time employee defined as 30 hours. Also up for debate will be the change in definition of large employer from 50 or more employees to 100 or more employees. There is also a bill in the House that would change the definition of a seasonal employee from 120 days to less than six months, which is once again the traditional definition for unemployment insurance and other labor related statutes. At the state level, Paul LePage was elected to a second term as Governor. The hardest transition for a trade industry association leader in the change of an administration is establishing relationships with new Commissioners and Directors for the agencies with which our industry does business. This, of course, will not occur in 2015. At the time this publication went to press, the election results for the Maine Senate stood at 21 Republicans and 14 Democrats with the results of a majority senate seat under review. The Republicans have regained control of the Senate after losing it for the last biennium and the Maine House is at 80 Democrats, 69 Republicans and two independents. The Democrats retained control of the House albeit with a smaller
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New Board Members Elected & Officers Appointed at MeRA Annual Meeting During the association’s annual meeting held at The Nonantum Resort in Kennebunkport on Wednesday, October 22nd, the board of the Maine Restaurant Association elected Tina Hewett-Gordon, General Manager of The Nonantum Resort, to a two year term as Chairman of the Board. The board of directors also voted Michelle Corry of Portland’s Five Fifty-Five and Petite Jacqueline as Vice Chair and Laurie Palmer of Waterville Burger Corp. (Burger King) as Second Vice Chair. “The election of these talented individuals marks an exciting era for the Maine Restaurant Association,” said President & CEO Greg Dugal. “Though the association has been led by female Chairmen in the past, this marks the first time that women have served in the top three chairs simultaneously – a true reflection of the restaurant industry in which fully 60% of leadership positions are held by women.”
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IN THIS ISSUE:
Chairman’s Message
2
President’s Report
3
Chef Turin's James Beard Dinner
4
ACA Next Steps
9
ServSafe Class Schedule
9
ProStart Update
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