2015 march april

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MAINE INGREDIENT

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45 Melville St. • Augusta, ME 04330

207. 623 . 2178

March / April 2O15

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info @ mainerestaurant . com

Maine Restaurant Association Names 2015 Award Recipients

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Attend the Maine ProStart Championship

Saturday, March 21, 2015 8:00 am - 3:00 pm Marriott at Sable Oaks South Portland, Maine

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About ProStart: A national, two-year culinary and restaurant management program that transforms today's high school students into tomorrow’s industry leaders, ProStart offers an industry-driven curriculum providing real-world educational opportunities that builds practical skills and a foundation that will last a lifetime. By uniting the classroom and industry, ProStart offers students a platform to discover new interests and talents and opens doors for fulfilling careers. It happens through a curriculum that teaches all facets of the restaurant and foodservice industry, inspires students to succeed and sets a high standard of excellence for students and the industry. About the Competition: The Maine ProStart Invitational is a statewide competition between top ProStart students selected by their schools. Participants compete in culinary events and are judged by professional chefs and industry experts. Each team prepares a three-course meal in 60 minutes using only two butane burners, in addition to executing knife skills and poultry fabrication. The winning team will be flown - all expenses paid - to Disneyland in Anaheim, California to represent Maine at the national competition. Come support the inspiring work of Maine’s next generation of chefs and restaurant leaders!

Chairman of the Board, Tina HewettGordon, has announced the names of the industry professionals who will be honored with the Maine Restaurant Association’s 2015 annual awards. Award winners are selected each year by the association’s awards committee from nominations submitted by restaurant and allied industry members from across the state. The awardees will be celebrated at the association’s Annual Awards Banquet at the end of the March. In making the announcement Chairman Hewett-Gordon said, “In Maine’s highly-celebrated restaurant scene, it’s so important that we, as an association, pause to recognize our own. This year’s slate of awardees is reflective of the national and international praise that has only intensified over the past several years for our talented, diverse, innovative and successful foodservice professionals.”

ment to customer service and dedication to the restaurant industry it serves. The 2015 Chef of the Year, Christopher Bassett, is the Executive Chef at Azure Café in Freeport, Maine. An artist at heart, Chef Bassett began his career pursuits studying graphic arts, but his interests shifted to the artistry of food. Trained at the New England Culinary Institute, Chris has been at Azure Café for ten years bringing his creative flair to the fine dining restaurant’s signature Italian menu. Community-minded is an understatement in describing Chris. If there’s a cause that can benefit from his culinary skills, he’s there side-by-side with the café’s like-minded owner – Jonas Werner. Chef Bassett gives of his time and talent endlessly.

The 2015 Restaurateur of the Year Award will be shared by the partners of Sebago Brewing Company – Brad Inaugural recipient of MeRA's Monarch, Kai Adams and new Rising Star Award - Chris Tim Haines. The trio started The 2015 Allied Member of Tyll, owner of Pat's Pizza - Old their restaurant enterprise Port and Easy Day Family the Year is Micucci Whole- Food & Fun. in 1998 in the early days of sale Foods of Portland, Maine’s then still-burgeonMaine. Bruce Micucci, Sr. is a former ing, now widely-celebrated craft brew longtime member of the association’s revolution. Their first venture was a brewboard of directors and perennial suppub near the Maine Mall in South Portporter of its various events and programs. land, Maine, which has since relocated Micucci Wholesale Foods was founded to nearby Scarborough. Over the years, by Bruce’s father, Emilio "Leo" Micucci, in they’ve grown their business to include the 1950s as a one-man, one-truck opthree additional brewpubs in downtown eration. Known for their Italian specialty Portland, Gorham and Kennebunk, and foods, the Miccucis were at the forefront a brewery in Gorham. Longtime members of supplying Maine’s now ubiquitous of the Maine Restaurant Association, pizza shop enterprises. The company has Adams, Haines and Monarch are grown exponentially over the years but ...continued on page 4 maintains its personal touch, commit-

127th Legislature Off to a Slow Start The Maine State Legislature was seated on Wednesday, January 7, 2015, to begin a session that will be filled with issues and opportunities presented by a divided body. There seems to be somewhere between 1300 and 1500 bills, but there are only about six hundred that have been printed as of press time. The series of snowstorms that have plagued the State of Maine in February also slowed the progress of the Legislature, leaving legislative offices closed on more than one occasion. March should be a busy month for public hearings and work sessions. It was expected that sales and meals and lodging taxes would be a serious topic of discussion because the increase to 5.5% on sales and 8% on both meals and lodging is due to sunset on June 30, 2015. What was not highly anticipated was Governor LePage delivering the loudest salvo in what will become a very contentious budget fight.

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IN THIS ISSUE:

Chairman’s Message

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President’s Report

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Awards Banquet

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ServSafe Class Schedule

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Restaurant & Lodging Expo

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Exhibitor List

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Chairman’s Message: By Tina Hewett-Gordon: The Nonantum Resort - Kennebunkport

The Worth of Awards The days are getting longer and I'd like to say warmer at this point, but not quite yet! With the 70-plus inches of snow received here in Southern Maine, those days are a bit farther down the road... but what is coming up is the association’s Annual Awards Banquet on the last day of March and the Maine Restaurant & Lodging Expo on the first day of April. These two events are annual milestones for the restaurant industry and a rite-ofspring for the professionals who comprise its ranks. The banquet serves as an annual celebration at which we gather each year to honor our annual slate of awardees. This year's event gives me special reason to reflect on what these awards mean to members of our association. Last year, Chef Steve True of The Nonantum Resort’s restaurant - 95 Ocean – was named Chef of the Year. The day that the association staff arrived with balloons in hand to surprise Chef True with the news that the nominating committee had chosen him for the honor was a monumental day in his career. Not only was he speechless, he was humbled by being selected by his peers for such a highly prestigious award. In the restaurant industry, chefs work long hours, nights, weekends and holidays. The kitchen can be chaotic with multiple events and menus being executed simultaneously and it’s hot! Public recognition for these efforts is meaningful and appreciated.

in a professionally produced video highlighting his culinary career and community involvement. It was heartwarming to see him feted by his peers in front of his employers, his staff, his friends and his family. What I hadn’t anticipated were the positive effects that would result from Steve’s Chef of the Year designation. The past year has been filled with many accolades for 95 Ocean and Chef True. This award wasn't just a celebration for Chef, but for the achievements of his entire culinary team. They are a tight-knit crew and they are very proud! I recall being in our kitchen at the height of a banquet service when one of the prep cooks noticed a garnish was not quite right and said, "Is that the way you want that plate to look? Our chef is Chef of the Year and it needs to be perfect!” Steve’s award has had ripple effects throughout our operation and for that we are grateful. If you’ve never been to the awards banquet or if it’s been a few years since you last attended, I encourage you to join us. It’s important that we, as an association, recognize the hard-working individuals in our industry and we, as individuals, gather to celebrate the accomplishments of our fellow restaurant professionals. Hope to see you at the Holiday Inn By the Bay on March 31 and at the Expo the very next day! www (More information available on page 10.)

The

Maine Ingredient is published six times a year by the Maine Restaurant Association. 2015 © 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

Learn something new!

Visit our exhibitors!

11 am Digital Advertising for Hotels and Restaurants:

The Advertising Specialists of Maine ▪ Allagash Brewing Company ▪ Atlantic

Retargeting your ideal customer across the web

12 pm Top Trends for 2015: Emerging flavors, concepts and consumer preferences that will permeate the restaurant industry this year

1 pm Service Charges vs. Tips: Get the straight scoop from the experts

2 pm High Tech Theft: How to avoid losing your business to cyber crime

Pest Solutions ▪ Averill’s Sharper Uniforms ▪ Baker Commodities ▪ Bath Fitter MAINE ▪ Bev-Tech ▪ Blue Cold Distributors ▪ Bow Street Distributing ▪ C. Caprara Food Service Equipment ▪ Cellardoor Winery ▪ Central Maine Fire Pros ▪ The Champoux Insurance Group ▪ CIEE Work & Travel USA ▪ Coca-Cola Bottling Company of NNE ▪ Concord Foods ▪ Cross Employee Benefits ▪ CTM Media Group ▪ Dennis Paper & Food Service ▪ Digital Dining - HDSNE ▪ Down East: The Magazine of Maine ▪ Downeast Coffee ▪ Downeast Food Distributors ▪ Drum Rock Products ▪ Ducktrap River of Maine ▪ Dunlap Cabling ▪ Dyson B2B ▪ Eastern Mechanical ▪ Electricity Maine ▪ EnviroTek USA ▪ FairPoint Communications ▪ General Linen Service Co. ▪ Gifford’s Famous Ice Cream ▪ Gritty McDuff’s ▪ Heartland Payment Systems ▪ Horizon Beverage Company ▪ House of Lights ▪ HP Hood ▪ Hurricane’s Soup & Chowder ▪

OFFICERS

Irving Energy ▪ It’ll Be Pizza ▪ Joseph’s Pasta Company ▪ Kittredge Foodservice

Tina Hewett-Gordon

Equipment Company ▪ Kontos Foods ▪ Lepage Bakeries ▪ M2 Service

Chairman of the Board The Nonantum Resort Kennebunkport

Michelle Corry

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

Go to mainerestaurant.com! For more information regarding: Workshop Session Descriptions Free Parking & Shuttle Service Directions & Navigation Addresses Host Hotel Accommodations Online Registration Exhibitor List & Contact Information Exhibitor Map Sponsors Exhibit Booth Registration & More

Group ▪ Magnusson Balfour Commercial & Business Brokers ▪ Maine Department of Agriculture, Conservation and Forestry ▪ Maine Department of Labor, Bureau of Labor Standards ▪ Maine Health Inspection Program ▪ Maine Innkeepers Association ▪ Maine Lobster Marketing Collaborative ▪ Maine Magazine ▪ Maine Restaurant Association ▪ Maine Shellfish Co. ▪ Maine Standard Biofuels ▪ Maine Tourism Association ▪ Manpower of Maine ▪ Matheson Gases ▪ Micucci Wholesale Foods ▪ Modern Pest Services ▪ Mosquito Squad ▪ M.S. Walker ▪ Nationwide Payments ▪ Native Maine Produce & Specialty Foods ▪ NCR Aloha ▪ Nespresso For Business ▪ New England Coffee Company ▪ Norman Hanson & DeTroy ▪ NuImage Awnings of Maine ▪ Oakhurst Dairy ▪ OpenTable ▪ Oracle MICROS ▪ Original Pizza of Boston ▪ P.J. Merrill Sea-foods ▪ Paychex ▪ Payroll Management ▪ Penobscot McCrum ▪ PepsiCo ▪ PERFORMANCE Foodservice - NorthCenter ▪ Pine State Beverage Co. ▪ Pine State Pest Solutions ▪ Pine State Trading Co. ▪ Pine Tree Food Equipment ▪ Portland Paper Products ▪ POS of New England ▪ ProStart ▪ ResNexus ▪ Restaurant & Retail - Operating Systems ▪ Retail Control

Senior Advisor Pat’s Pizza Yarmouth

Solutions ▪ ReVision Energy ▪ Royal River Trading Exclusive Wholesaler of

STAFF

Sprague Operating Resources ▪ T.F. Kinnealey & Co. ▪ Take 2 Dough Pro-

Greg Dugal

ductions ▪ Target Marketing Maine ▪ TD Bank ▪ Time Warner Cable Business

President & CEO greg@mainerestaurant.com

Chris Jones

The awards banquet is billed as “a celebration of Maine’s restaurant community,” and for The Nonantum Resort – the owners, the staff and management – that’s exactly what it was. Twenty-five of us were on hand to celebrate Steve’s success and watch him accept his award in front of a full house of 360 attendees. It was a very emotional night for all of us. During the award ceremony Chef True was featured

March / April 2015

CUDDLEDOWN ▪ S&C Satellite Entertainment ▪ Seacoast Coffee Company ▪ Servpro of Maine ▪ Shipyard Brewing Company ▪ Sparrow Enterprises ▪

Class ▪ U.S. Small Business Administration ▪ US Cellular ▪ US Foods ▪ W.S. Emerson Company ▪ Wicked Joe Coffee Roasting Co. ▪ Winter People ▪ Yankee Equipment Systems & more!

Chief Operating Officer chris@mainerestaurant.com

Becky Jacobson

Operations Manager becky@mainerestaurant.com

Rebecca Dill

Marketing & Events Director rebeccad@mainerestaurant.com

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At tend the Expo for Free!

Upcoming Events

Join us for Maine’s premier, comprehensive, businessto-business trade show for the foodservice and lodging industry! As a benefit of your membership in the Maine Restaurant Association, you will receive two complimentary passes for the Expo providing you, and/or staff member(s) of your choosing, free VIP access to the Expo. Complimentary member badges* will be sent to you soon inside the Expo brochure. If you haven't received yours by March 16, or if you need a name correction, email us at badges@mainerestaurant. com, call us at 207.623.2178 or just visit us at the Expo office in the registration area when checking in at the show. Register additional attendees in advance, online for $12 or at the door for only $15. * Complimentary badges are available only to restaurant members, not allied members who are encouraged to exhibit.

Network with industry insiders! Known as the can't-miss event of the year, Expo offers the most valuable networking opportunity for hospitality industry veterans and newcomers alike. The trade show hosts a veritable who's-who of Maine's food service professionals. Summer is coming - believe it or not - and you won't have a chance like this again soon!

Wednesday, April 1, 2O15 ▪ 1O am - 4 pm Cross Insurance Arena ▪ Portland, Maine mainerestaurant.com

Expo Sponsors

President’s Report: By Greg Dugal: President & CEO, Maine Restaurant Association

Maine Restaurateurs Set the Pace

Tues., March 17 & Weds., March 18, 2015

Governor's Conference on Tourism Augusta Civic Center, Augusta mainetourismconference.com Saturday, March 21, 2015 8:00 am - 3:00 pm

4th Annual ProStart Competition Marriott at Sable Oaks, South Portland Tuesday, March 31, 2015 5:00 pm - 9:00 pm

Annual Awards Banquet Holiday Inn By the Bay, Portland Wednesday, April 1, 2015 10:00 am - 4:00 pm

Maine Restaurant & Lodging Expo Cross Insurance Arena, Portland (formerly: Cumberland County Civic Ctr)

www.DennisExpress.com

800-439-2727 Serving Maine Since 1908 P 207-947-0321 F 207-947-0323

Info@DennisExpress.com

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March / April 2015

At a recent Maine Restaurant Association Executive Committee meeting, our COO, Chris Jones disseminated a document provided by the National Restaurant Association focusing on new and existing menu trends for 2015. The committee was very appreciative of the information and I thought it may be interesting to see how these apply to Maine restaurants.

to 551 young farmers - far surpassed the 1.5 percent increase in the numbers of young farmers in the United States as a whole. (40% versus 1.5% - an amazing statistic.)

It didn’t take long, in reviewing the list, to see that Maine was perfectly positioned to share in these great trends. The first two were locally sourced meat and seafood, and locally sourced produce. Should we stop right there? Where else in the whole Northeast is this more applicable? In the What’s Hot in 2015 category, the top two were micro-distilled/artisan spirits and locally produced beer, wine and spirits. I guess we are doing pretty well in these categories too.

Maine, of course, is home to the freshest seafood on earth. There is no shortage of incredible harvesters, farmers and distributors. The number of oyster farms in Maine has grown steadily over the years and there is so much excitement about the mollusk that a Maine Oyster Trail is being developed with the assistance of the Maine Aquaculture Association to direct consumers to the many farms and restaurants that specialize in providing this wonderful treat.

I had the opportunity to share the stage with John Piotti of the Maine Farmland Trust recently. We were among a group of industry professionals addressing the Maine Development Foundation Legislative Bus Tour. The tour is set up to educate mostly new, but some veteran lawmakers on the ins and outs of different industries as they debate setting a course for the upcoming legislative session. Nothing I heard from Piotti was really new, but the aggregated information about farming in Maine proves what a benefit Maine’s restaurants have in being on the cutting edge of these new trends. The statistics Piotti shared were very telling including the amount of acreage being farmed in 2015 versus what was being farmed ten short years ago. Certainly nowhere near the level of farming in agrarian times, but the number of farmers aged 34 and younger grew by nearly 40 percent in the five years from 2007 to 2012, the last time the USDA did a comprehensive agriculture census. That growth surge - from 396

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Certainly the rise of farm to table restaurants in Maine has been a sizable reason for this growth and the availability of relatively inexpensive land will continue to fuel this growth. There are 71 specialty cheese makers in the State of Maine as well. Consumers from away really enjoy seeing local farms mentioned on menus, as it gives them more of a connection to the food they are consuming and the place they have chosen to visit and local diners are more and more wanting to support our small farmers and neighbors.

Along with the kings of Maine seafood, lobster, clams and haddock, underutilized species of fish are also adorning menus around the State of Maine. The Gulf of Maine Research Institute works with Maine seafood harvesters and restaurants to make the connection and utilize many more fish species. Many Maine restaurateurs, including a sizable number of MeRA members, feature underutilized species to include pollock, dogfish, redfish and whiting to supplement all of the other great seafood visitors to and residents of Maine have come to enjoy. We are firing on all cylinders in the adult beverage arena as well. When the Maine Beer Trail first originated there were 25 stops on the tour. In 2015, there are 45 microbrewers on the map and a couple with no tasting rooms that put Maine at more than 50 craft brewers. If you don’t feature at least a couple of Maine beers on tap and a few in the bottle, then you are missing out on a real opportunity to have a great product and

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Awards...

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well-established figures in Maine’s restaurant community whose story is an innovative example of today’s restaurant entrepreneurs. The 2015 recipients of the industry’s highest honor, the “Bill Zoidis” Lifetime Achievement Award, are Scott and Claudia Cunningham of Warren’s Lobster House in Kittery, Maine. Given their location, they might be nearly as well-positioned to win such an award from the New Hampshire Restaurant Association. On the banks of the Piscataqua River with a bird’s-eye view of Portsmouth, Warren’s Lobster House has been in the stewardship of the Cunninghams for the past 35 years. Their lifetime achievement award coincides with the 75th anniversary of the landmark restaurant that has been welcoming travelers to Maine for generations. The Cunninghams are among the association’s longest standing members. The Maine Restaurant Association will debut a new award at this year’s banquet. Ever mindful of opportunities to recognize restaurant professionals for their contributions, the board of directors has created the Rising Star Award to acknowledge newcomers to the industry and the association for their early achievements. The inaugural recipient of the Rising Star Award is Chris Tyll, owner of Pat’s Pizza – Old Port in Port-

land, Maine, and Easy Day Family Food & Fun in South Portland. A combat veteran and Navy SEAL, Tyll has spent the past five years translating his military skills into foodservice entrepreneurship and has met with early success. After just four years into his initial venture as a Pat’s Pizza franchisee, Chris made the leap to multi-unit ownership opening a family recreation-style restaurant concept across the Fore River. A member of the restaurant association since he first opened his doors to the public in 2010, Tyll has engaged fully in legislative issues, industry events, and education and networking opportunities. He has proven to be a valuable addition to the association’s ranks and is sure to have a bright future in the organization and the industry. “We’re thrilled to be a part of this annual celebration of Maine’s restaurant community,” said Greg Piper, president of Performance Foodservice NorthCenter whose company is the banquet’s premier sponsor. “We congratulate these foodservice professionals for their creativeness and dedication to the industry. Their commitment to making delicious food is a vital part of why people enjoy living in and visiting this great state.” In speaking of the award recipients association President & CEO, Greg Dugal said, “Our goal is to recognize restaurant profes-

sionals who give back to their community, serve as mentors to others, go above and beyond in serving their customers, and make a positive contribution to our industry. We’re privileged to honor these individuals in a manner befitting their accomplishments through the generous support of our event sponsors.” A banquet will be held to honor these award recipients on Tuesday, March 31, 2015, at the Holiday Inn By the Bay, the night prior to the Maine Restaurant & Lodging Expo. The evening will begin at 5:00 pm with a restaurant showcase reception featuring the culinary stylings of some of Maine’s most celebrated chefs followed by a seated dinner, remarks by Jack Crawford - the National Restaurant Association’s first-ever chairman from Maine - and culminates in the presentation of awards. Members of the restaurant association are encouraged to attend the banquet in celebration of the awardees and Maine’s restaurant community. Seats are available for $80 per person, tables of eight for $590. Registration and more information regarding the event is available at mainerestaurant.com. For more information, please contact Marketing and Events Director, Rebecca Dill at 207.623.2178 or events@ mainerestaurant.com. www

March / April 2015

Legislature... ...continued from page 1 The Governor’s budget looks eerily similar to tax reform proposals put forth by previous Legislatures. He is suggesting a shift from income taxes to consumption taxes and also ultimately saving the State approximately $300 million in expenditures mostly derived from the elimination of revenue sharing provided by the State to the municipalities. The Governor’s proposal changes the graded tiers in the state’s current income tax structure and lowers the percentages assigned to each. In turn the Governor raises the sales tax to 6.5% and broadens it to more than 200 new items, to include some services and items like movie tickets, ski lift tickets and rentals and rounds of golf. The restaurant industry fares pretty well in this situation. If there truly is income tax reform with a reduction in the top marginal income tax rate from 7.95% to 5.75% by 2019 and a reduction in the meals tax on January 1, 2016, from 8% to 6.5%, it would be a pretty good outcome for Maine restaurateurs (and their diners). The devil will, of course, be in the details as calculations begin of potential increases in property taxes due to decreased revenue sharing and the myriad new taxes on everything from haircuts to movie tickets. The Governor’s budget keeps the lodging tax steady at its current 8% rate. This rate was increased from 7% in the last budget debate along with the meals tax. While the restaurant side of the industry clearly fares better in this scenario, it has often been ar-

Upcoming Classes

gued that the industry, as a whole, is served best when the meals tax and the lodging tax are on par. It remains to be seen how this will play out. There are at least eleven minimum wage bills introduced into this session, but only seven printed so far. Those printed include increases to anywhere from $8 per hour to $10.10 per hour implemented in varying stages and some including a link to the Consumer Price Index after the initial increases. There is also a bill, LD 403, in to eliminate the tip credit for restaurants in Maine. Members can rest assured the association will be vigilant on all of these efforts and that a tremendous amount of assistance will be needed in its efforts to stop them. Other bills recently printed would define abusive work environments, initiate disposable bag fees for plastic bags and ban polystyrene containers. At the Federal level, tweaks to the Affordable Care Act (ACA) will definitely be on the agenda. Senator Collins reintroduced her bill to take the definition of a full time employee as it relates to the ACA from 30 to 40 hours. Time will tell to see whether the change in definition of a large employer from 50 to 100 employees and the definition of a seasonal employee as more than 120 days will be reintroduced. All of these proposed changes would very positively affect the restaurant and lodging industry in Maine. www

Tuesday, May 12, 2015 Westbrook - SYSCO of Northern N.E. 8:30 am - 5:00 pm

Tuesday, May 19, 2015 Augusta Armory 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.

President’s Report... 1.

2.

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What if you could increase restaurant patron traffic, reduce operating expenses, and boost profits, all in just a few hours?

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1. Bill Zoidis Lifetime Achievement honorees Scott & Claudia Cunningham of Warren's Lobster House. Photo by Deb Cram of seacoastoline.com. 2. Chef of the Year Christopher Basset (right) with Azure Café Owner Jonas Werner (left). 3. Restaurateurs of the Year, founding partners and owners of Sebago Brewing Company (pictured from left to right) Kai Adams, Tim Haines and Brad Monarch. 4. Maine Restaurant Association President & CEO Greg Dugal (left) pictured with Bruce Micucci (right) whose family-owned company has been name Allied Member of the Year.

Annual Awards Banquet

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Join us on March 31 in celebration of Maine’s restaurant community. Register at mainerestaurant.com.

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...continued from page 3 also to promote Maine small businesses. I would put Maine’s microbrews up against any in the country and in some cases the world. Add to that 24 Maine family wineries from South Berwick to Gouldsboro and just over a half dozen micro distilleries and you are able to consume many meals in Maine - from first sip to last bite - with all Maine products. Maine is poised to reap many culinary awards and accolades based on our ability to take great Maine products and turn them into a great Maine meal. When it comes to culinary trends, Maine restaurants don’t just keep pace, they are trendsetters. The future is bright! www

Consistent marketing in Maine magazine’s Eat section offers your business Consistent marketing Maine magazine’s Eat section offers your credible connectivity withinan affluent and passionate community. Ourbusiness readers connectivity with an affluent passionate community. Our readers lovecredible Maine and want to participate in theand state thoroughly. love Maine and want to participate in the state thoroughly. A 14-issue contract supports and expands your overall marketing program 14-issue contract supports expands yourand overall marketing program andAbolsters your business goals.and With frequency consistency, you have and bolsters your business goals. With frequency and consistency, you have unparalleled visibility for your business and you also earn a better rate. unparalleled visibility for your business and you also earn a better rate.

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Consistent marketing in Maine magazine’s Eat section offers your business Consistent marketing Maine magazine’s Eat section offers your credible connectivity withinan affluent and passionate community. Ourbusiness readers connectivity with an affluent passionate community. Our readers lovecredible Maine and want to participate in theand state thoroughly. love Maine and want to participate in the state thoroughly. A 14-issue contract supports and expands your overall marketing program 14-issue contract supports expands yourand overall marketing program andAbolsters your business goals.and With frequency consistency, you have and bolsters your business goals. With frequency and consistency, you have unparalleled visibility for your business and you also earn a better rate. unparalleled visibility for your business and you also earn a better rate.

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Net Rate Net Rate w/Contract w/Contract $1400 $1200 $1000 $900 $1400 $1200 $1000 $900 $950 $800 $650 $585 $950 $800 $650 $585 $850 $725 $575 $517.50 $850 $725 $575 $517.50

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207.772.3373 207.772.3373

Portland’s citycity magazine—entirely dedicated to what to do onon Portland’s magazine—entirely dedicated to what to do andand around the peninsula. around the peninsula. Published six six times a year, OldOld Port is available on on newsstands, Published times a year, Port is available newsstands, mailed to subscribers of Maine magazine, andand in the majority mailed to subscribers of Maine magazine, in the majority of Portland hotel rooms. It helps visitors navigate thethe wealth of of of Portland hotel rooms. It helps visitors navigate wealth dining options available here, as well as keep local residents upup dining options available here, as well as keep local residents to date on all things on the rise. Position your business front to date onnew all new things on the rise. Position your business front andand center. center.

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Awards...

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well-established figures in Maine’s restaurant community whose story is an innovative example of today’s restaurant entrepreneurs. The 2015 recipients of the industry’s highest honor, the “Bill Zoidis” Lifetime Achievement Award, are Scott and Claudia Cunningham of Warren’s Lobster House in Kittery, Maine. Given their location, they might be nearly as well-positioned to win such an award from the New Hampshire Restaurant Association. On the banks of the Piscataqua River with a bird’s-eye view of Portsmouth, Warren’s Lobster House has been in the stewardship of the Cunninghams for the past 35 years. Their lifetime achievement award coincides with the 75th anniversary of the landmark restaurant that has been welcoming travelers to Maine for generations. The Cunninghams are among the association’s longest standing members. The Maine Restaurant Association will debut a new award at this year’s banquet. Ever mindful of opportunities to recognize restaurant professionals for their contributions, the board of directors has created the Rising Star Award to acknowledge newcomers to the industry and the association for their early achievements. The inaugural recipient of the Rising Star Award is Chris Tyll, owner of Pat’s Pizza – Old Port in Port-

land, Maine, and Easy Day Family Food & Fun in South Portland. A combat veteran and Navy SEAL, Tyll has spent the past five years translating his military skills into foodservice entrepreneurship and has met with early success. After just four years into his initial venture as a Pat’s Pizza franchisee, Chris made the leap to multi-unit ownership opening a family recreation-style restaurant concept across the Fore River. A member of the restaurant association since he first opened his doors to the public in 2010, Tyll has engaged fully in legislative issues, industry events, and education and networking opportunities. He has proven to be a valuable addition to the association’s ranks and is sure to have a bright future in the organization and the industry. “We’re thrilled to be a part of this annual celebration of Maine’s restaurant community,” said Greg Piper, president of Performance Foodservice NorthCenter whose company is the banquet’s premier sponsor. “We congratulate these foodservice professionals for their creativeness and dedication to the industry. Their commitment to making delicious food is a vital part of why people enjoy living in and visiting this great state.” In speaking of the award recipients association President & CEO, Greg Dugal said, “Our goal is to recognize restaurant profes-

sionals who give back to their community, serve as mentors to others, go above and beyond in serving their customers, and make a positive contribution to our industry. We’re privileged to honor these individuals in a manner befitting their accomplishments through the generous support of our event sponsors.” A banquet will be held to honor these award recipients on Tuesday, March 31, 2015, at the Holiday Inn By the Bay, the night prior to the Maine Restaurant & Lodging Expo. The evening will begin at 5:00 pm with a restaurant showcase reception featuring the culinary stylings of some of Maine’s most celebrated chefs followed by a seated dinner, remarks by Jack Crawford - the National Restaurant Association’s first-ever chairman from Maine - and culminates in the presentation of awards. Members of the restaurant association are encouraged to attend the banquet in celebration of the awardees and Maine’s restaurant community. Seats are available for $80 per person, tables of eight for $590. Registration and more information regarding the event is available at mainerestaurant.com. For more information, please contact Marketing and Events Director, Rebecca Dill at 207.623.2178 or events@ mainerestaurant.com. www

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Legislature... ...continued from page 1 The Governor’s budget looks eerily similar to tax reform proposals put forth by previous Legislatures. He is suggesting a shift from income taxes to consumption taxes and also ultimately saving the State approximately $300 million in expenditures mostly derived from the elimination of revenue sharing provided by the State to the municipalities. The Governor’s proposal changes the graded tiers in the state’s current income tax structure and lowers the percentages assigned to each. In turn the Governor raises the sales tax to 6.5% and broadens it to more than 200 new items, to include some services and items like movie tickets, ski lift tickets and rentals and rounds of golf. The restaurant industry fares pretty well in this situation. If there truly is income tax reform with a reduction in the top marginal income tax rate from 7.95% to 5.75% by 2019 and a reduction in the meals tax on January 1, 2016, from 8% to 6.5%, it would be a pretty good outcome for Maine restaurateurs (and their diners). The devil will, of course, be in the details as calculations begin of potential increases in property taxes due to decreased revenue sharing and the myriad new taxes on everything from haircuts to movie tickets. The Governor’s budget keeps the lodging tax steady at its current 8% rate. This rate was increased from 7% in the last budget debate along with the meals tax. While the restaurant side of the industry clearly fares better in this scenario, it has often been ar-

Upcoming Classes

gued that the industry, as a whole, is served best when the meals tax and the lodging tax are on par. It remains to be seen how this will play out. There are at least eleven minimum wage bills introduced into this session, but only seven printed so far. Those printed include increases to anywhere from $8 per hour to $10.10 per hour implemented in varying stages and some including a link to the Consumer Price Index after the initial increases. There is also a bill, LD 403, in to eliminate the tip credit for restaurants in Maine. Members can rest assured the association will be vigilant on all of these efforts and that a tremendous amount of assistance will be needed in its efforts to stop them. Other bills recently printed would define abusive work environments, initiate disposable bag fees for plastic bags and ban polystyrene containers. At the Federal level, tweaks to the Affordable Care Act (ACA) will definitely be on the agenda. Senator Collins reintroduced her bill to take the definition of a full time employee as it relates to the ACA from 30 to 40 hours. Time will tell to see whether the change in definition of a large employer from 50 to 100 employees and the definition of a seasonal employee as more than 120 days will be reintroduced. All of these proposed changes would very positively affect the restaurant and lodging industry in Maine. www

Tuesday, May 12, 2015 Westbrook - SYSCO of Northern N.E. 8:30 am - 5:00 pm

Tuesday, May 19, 2015 Augusta Armory 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.

President’s Report... 1.

2.

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1. Bill Zoidis Lifetime Achievement honorees Scott & Claudia Cunningham of Warren's Lobster House. Photo by Deb Cram of seacoastoline.com. 2. Chef of the Year Christopher Basset (right) with Azure Café Owner Jonas Werner (left). 3. Restaurateurs of the Year, founding partners and owners of Sebago Brewing Company (pictured from left to right) Kai Adams, Tim Haines and Brad Monarch. 4. Maine Restaurant Association President & CEO Greg Dugal (left) pictured with Bruce Micucci (right) whose family-owned company has been name Allied Member of the Year.

Annual Awards Banquet

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...continued from page 3 also to promote Maine small businesses. I would put Maine’s microbrews up against any in the country and in some cases the world. Add to that 24 Maine family wineries from South Berwick to Gouldsboro and just over a half dozen micro distilleries and you are able to consume many meals in Maine - from first sip to last bite - with all Maine products. Maine is poised to reap many culinary awards and accolades based on our ability to take great Maine products and turn them into a great Maine meal. When it comes to culinary trends, Maine restaurants don’t just keep pace, they are trendsetters. The future is bright! www

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At tend the Expo for Free!

Upcoming Events

Join us for Maine’s premier, comprehensive, businessto-business trade show for the foodservice and lodging industry! As a benefit of your membership in the Maine Restaurant Association, you will receive two complimentary passes for the Expo providing you, and/or staff member(s) of your choosing, free VIP access to the Expo. Complimentary member badges* will be sent to you soon inside the Expo brochure. If you haven't received yours by March 16, or if you need a name correction, email us at badges@mainerestaurant. com, call us at 207.623.2178 or just visit us at the Expo office in the registration area when checking in at the show. Register additional attendees in advance, online for $12 or at the door for only $15. * Complimentary badges are available only to restaurant members, not allied members who are encouraged to exhibit.

Network with industry insiders! Known as the can't-miss event of the year, Expo offers the most valuable networking opportunity for hospitality industry veterans and newcomers alike. The trade show hosts a veritable who's-who of Maine's food service professionals. Summer is coming - believe it or not - and you won't have a chance like this again soon!

Wednesday, April 1, 2O15 ▪ 1O am - 4 pm Cross Insurance Arena ▪ Portland, Maine mainerestaurant.com

Expo Sponsors

President’s Report: By Greg Dugal: President & CEO, Maine Restaurant Association

Maine Restaurateurs Set the Pace

Tues., March 17 & Weds., March 18, 2015

Governor's Conference on Tourism Augusta Civic Center, Augusta mainetourismconference.com Saturday, March 21, 2015 8:00 am - 3:00 pm

4th Annual ProStart Competition Marriott at Sable Oaks, South Portland Tuesday, March 31, 2015 5:00 pm - 9:00 pm

Annual Awards Banquet Holiday Inn By the Bay, Portland Wednesday, April 1, 2015 10:00 am - 4:00 pm

Maine Restaurant & Lodging Expo Cross Insurance Arena, Portland (formerly: Cumberland County Civic Ctr)

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At a recent Maine Restaurant Association Executive Committee meeting, our COO, Chris Jones disseminated a document provided by the National Restaurant Association focusing on new and existing menu trends for 2015. The committee was very appreciative of the information and I thought it may be interesting to see how these apply to Maine restaurants.

to 551 young farmers - far surpassed the 1.5 percent increase in the numbers of young farmers in the United States as a whole. (40% versus 1.5% - an amazing statistic.)

It didn’t take long, in reviewing the list, to see that Maine was perfectly positioned to share in these great trends. The first two were locally sourced meat and seafood, and locally sourced produce. Should we stop right there? Where else in the whole Northeast is this more applicable? In the What’s Hot in 2015 category, the top two were micro-distilled/artisan spirits and locally produced beer, wine and spirits. I guess we are doing pretty well in these categories too.

Maine, of course, is home to the freshest seafood on earth. There is no shortage of incredible harvesters, farmers and distributors. The number of oyster farms in Maine has grown steadily over the years and there is so much excitement about the mollusk that a Maine Oyster Trail is being developed with the assistance of the Maine Aquaculture Association to direct consumers to the many farms and restaurants that specialize in providing this wonderful treat.

I had the opportunity to share the stage with John Piotti of the Maine Farmland Trust recently. We were among a group of industry professionals addressing the Maine Development Foundation Legislative Bus Tour. The tour is set up to educate mostly new, but some veteran lawmakers on the ins and outs of different industries as they debate setting a course for the upcoming legislative session. Nothing I heard from Piotti was really new, but the aggregated information about farming in Maine proves what a benefit Maine’s restaurants have in being on the cutting edge of these new trends. The statistics Piotti shared were very telling including the amount of acreage being farmed in 2015 versus what was being farmed ten short years ago. Certainly nowhere near the level of farming in agrarian times, but the number of farmers aged 34 and younger grew by nearly 40 percent in the five years from 2007 to 2012, the last time the USDA did a comprehensive agriculture census. That growth surge - from 396

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Certainly the rise of farm to table restaurants in Maine has been a sizable reason for this growth and the availability of relatively inexpensive land will continue to fuel this growth. There are 71 specialty cheese makers in the State of Maine as well. Consumers from away really enjoy seeing local farms mentioned on menus, as it gives them more of a connection to the food they are consuming and the place they have chosen to visit and local diners are more and more wanting to support our small farmers and neighbors.

Along with the kings of Maine seafood, lobster, clams and haddock, underutilized species of fish are also adorning menus around the State of Maine. The Gulf of Maine Research Institute works with Maine seafood harvesters and restaurants to make the connection and utilize many more fish species. Many Maine restaurateurs, including a sizable number of MeRA members, feature underutilized species to include pollock, dogfish, redfish and whiting to supplement all of the other great seafood visitors to and residents of Maine have come to enjoy. We are firing on all cylinders in the adult beverage arena as well. When the Maine Beer Trail first originated there were 25 stops on the tour. In 2015, there are 45 microbrewers on the map and a couple with no tasting rooms that put Maine at more than 50 craft brewers. If you don’t feature at least a couple of Maine beers on tap and a few in the bottle, then you are missing out on a real opportunity to have a great product and

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Chairman’s Message: By Tina Hewett-Gordon: The Nonantum Resort - Kennebunkport

The Worth of Awards The days are getting longer and I'd like to say warmer at this point, but not quite yet! With the 70-plus inches of snow received here in Southern Maine, those days are a bit farther down the road... but what is coming up is the association’s Annual Awards Banquet on the last day of March and the Maine Restaurant & Lodging Expo on the first day of April. These two events are annual milestones for the restaurant industry and a rite-ofspring for the professionals who comprise its ranks. The banquet serves as an annual celebration at which we gather each year to honor our annual slate of awardees. This year's event gives me special reason to reflect on what these awards mean to members of our association. Last year, Chef Steve True of The Nonantum Resort’s restaurant - 95 Ocean – was named Chef of the Year. The day that the association staff arrived with balloons in hand to surprise Chef True with the news that the nominating committee had chosen him for the honor was a monumental day in his career. Not only was he speechless, he was humbled by being selected by his peers for such a highly prestigious award. In the restaurant industry, chefs work long hours, nights, weekends and holidays. The kitchen can be chaotic with multiple events and menus being executed simultaneously and it’s hot! Public recognition for these efforts is meaningful and appreciated.

in a professionally produced video highlighting his culinary career and community involvement. It was heartwarming to see him feted by his peers in front of his employers, his staff, his friends and his family. What I hadn’t anticipated were the positive effects that would result from Steve’s Chef of the Year designation. The past year has been filled with many accolades for 95 Ocean and Chef True. This award wasn't just a celebration for Chef, but for the achievements of his entire culinary team. They are a tight-knit crew and they are very proud! I recall being in our kitchen at the height of a banquet service when one of the prep cooks noticed a garnish was not quite right and said, "Is that the way you want that plate to look? Our chef is Chef of the Year and it needs to be perfect!” Steve’s award has had ripple effects throughout our operation and for that we are grateful. If you’ve never been to the awards banquet or if it’s been a few years since you last attended, I encourage you to join us. It’s important that we, as an association, recognize the hard-working individuals in our industry and we, as individuals, gather to celebrate the accomplishments of our fellow restaurant professionals. Hope to see you at the Holiday Inn By the Bay on March 31 and at the Expo the very next day! www (More information available on page 10.)

The

Maine Ingredient is published six times a year by the Maine Restaurant Association. 2015 © 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

Learn something new!

Visit our exhibitors!

11 am Digital Advertising for Hotels and Restaurants:

The Advertising Specialists of Maine ▪ Allagash Brewing Company ▪ Atlantic

Retargeting your ideal customer across the web

12 pm Top Trends for 2015: Emerging flavors, concepts and consumer preferences that will permeate the restaurant industry this year

1 pm Service Charges vs. Tips: Get the straight scoop from the experts

2 pm High Tech Theft: How to avoid losing your business to cyber crime

Pest Solutions ▪ Averill’s Sharper Uniforms ▪ Baker Commodities ▪ Bath Fitter MAINE ▪ Bev-Tech ▪ Blue Cold Distributors ▪ Bow Street Distributing ▪ C. Caprara Food Service Equipment ▪ Cellardoor Winery ▪ Central Maine Fire Pros ▪ The Champoux Insurance Group ▪ CIEE Work & Travel USA ▪ Coca-Cola Bottling Company of NNE ▪ Concord Foods ▪ Cross Employee Benefits ▪ CTM Media Group ▪ Dennis Paper & Food Service ▪ Digital Dining - HDSNE ▪ Down East: The Magazine of Maine ▪ Downeast Coffee ▪ Downeast Food Distributors ▪ Drum Rock Products ▪ Ducktrap River of Maine ▪ Dunlap Cabling ▪ Dyson B2B ▪ Eastern Mechanical ▪ Electricity Maine ▪ EnviroTek USA ▪ FairPoint Communications ▪ General Linen Service Co. ▪ Gifford’s Famous Ice Cream ▪ Gritty McDuff’s ▪ Heartland Payment Systems ▪ Horizon Beverage Company ▪ House of Lights ▪ HP Hood ▪ Hurricane’s Soup & Chowder ▪

OFFICERS

Irving Energy ▪ It’ll Be Pizza ▪ Joseph’s Pasta Company ▪ Kittredge Foodservice

Tina Hewett-Gordon

Equipment Company ▪ Kontos Foods ▪ Lepage Bakeries ▪ M2 Service

Chairman of the Board The Nonantum Resort Kennebunkport

Michelle Corry

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

Go to mainerestaurant.com! For more information regarding: Workshop Session Descriptions Free Parking & Shuttle Service Directions & Navigation Addresses Host Hotel Accommodations Online Registration Exhibitor List & Contact Information Exhibitor Map Sponsors Exhibit Booth Registration & More

Group ▪ Magnusson Balfour Commercial & Business Brokers ▪ Maine Department of Agriculture, Conservation and Forestry ▪ Maine Department of Labor, Bureau of Labor Standards ▪ Maine Health Inspection Program ▪ Maine Innkeepers Association ▪ Maine Lobster Marketing Collaborative ▪ Maine Magazine ▪ Maine Restaurant Association ▪ Maine Shellfish Co. ▪ Maine Standard Biofuels ▪ Maine Tourism Association ▪ Manpower of Maine ▪ Matheson Gases ▪ Micucci Wholesale Foods ▪ Modern Pest Services ▪ Mosquito Squad ▪ M.S. Walker ▪ Nationwide Payments ▪ Native Maine Produce & Specialty Foods ▪ NCR Aloha ▪ Nespresso For Business ▪ New England Coffee Company ▪ Norman Hanson & DeTroy ▪ NuImage Awnings of Maine ▪ Oakhurst Dairy ▪ OpenTable ▪ Oracle MICROS ▪ Original Pizza of Boston ▪ P.J. Merrill Sea-foods ▪ Paychex ▪ Payroll Management ▪ Penobscot McCrum ▪ PepsiCo ▪ PERFORMANCE Foodservice - NorthCenter ▪ Pine State Beverage Co. ▪ Pine State Pest Solutions ▪ Pine State Trading Co. ▪ Pine Tree Food Equipment ▪ Portland Paper Products ▪ POS of New England ▪ ProStart ▪ ResNexus ▪ Restaurant & Retail - Operating Systems ▪ Retail Control

Senior Advisor Pat’s Pizza Yarmouth

Solutions ▪ ReVision Energy ▪ Royal River Trading Exclusive Wholesaler of

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Greg Dugal

ductions ▪ Target Marketing Maine ▪ TD Bank ▪ Time Warner Cable Business

President & CEO greg@mainerestaurant.com

Chris Jones

The awards banquet is billed as “a celebration of Maine’s restaurant community,” and for The Nonantum Resort – the owners, the staff and management – that’s exactly what it was. Twenty-five of us were on hand to celebrate Steve’s success and watch him accept his award in front of a full house of 360 attendees. It was a very emotional night for all of us. During the award ceremony Chef True was featured

March / April 2015

CUDDLEDOWN ▪ S&C Satellite Entertainment ▪ Seacoast Coffee Company ▪ Servpro of Maine ▪ Shipyard Brewing Company ▪ Sparrow Enterprises ▪

Class ▪ U.S. Small Business Administration ▪ US Cellular ▪ US Foods ▪ W.S. Emerson Company ▪ Wicked Joe Coffee Roasting Co. ▪ Winter People ▪ Yankee Equipment Systems & more!

Chief Operating Officer chris@mainerestaurant.com

Becky Jacobson

Operations Manager becky@mainerestaurant.com

Rebecca Dill

Marketing & Events Director rebeccad@mainerestaurant.com

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March / April 2O15

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Maine Restaurant Association Names 2015 Award Recipients

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Attend the Maine ProStart Championship

Saturday, March 21, 2015 8:00 am - 3:00 pm Marriott at Sable Oaks South Portland, Maine

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About ProStart: A national, two-year culinary and restaurant management program that transforms today's high school students into tomorrow’s industry leaders, ProStart offers an industry-driven curriculum providing real-world educational opportunities that builds practical skills and a foundation that will last a lifetime. By uniting the classroom and industry, ProStart offers students a platform to discover new interests and talents and opens doors for fulfilling careers. It happens through a curriculum that teaches all facets of the restaurant and foodservice industry, inspires students to succeed and sets a high standard of excellence for students and the industry. About the Competition: The Maine ProStart Invitational is a statewide competition between top ProStart students selected by their schools. Participants compete in culinary events and are judged by professional chefs and industry experts. Each team prepares a three-course meal in 60 minutes using only two butane burners, in addition to executing knife skills and poultry fabrication. The winning team will be flown - all expenses paid - to Disneyland in Anaheim, California to represent Maine at the national competition. Come support the inspiring work of Maine’s next generation of chefs and restaurant leaders!

Chairman of the Board, Tina HewettGordon, has announced the names of the industry professionals who will be honored with the Maine Restaurant Association’s 2015 annual awards. Award winners are selected each year by the association’s awards committee from nominations submitted by restaurant and allied industry members from across the state. The awardees will be celebrated at the association’s Annual Awards Banquet at the end of the March. In making the announcement Chairman Hewett-Gordon said, “In Maine’s highly-celebrated restaurant scene, it’s so important that we, as an association, pause to recognize our own. This year’s slate of awardees is reflective of the national and international praise that has only intensified over the past several years for our talented, diverse, innovative and successful foodservice professionals.”

ment to customer service and dedication to the restaurant industry it serves. The 2015 Chef of the Year, Christopher Bassett, is the Executive Chef at Azure Café in Freeport, Maine. An artist at heart, Chef Bassett began his career pursuits studying graphic arts, but his interests shifted to the artistry of food. Trained at the New England Culinary Institute, Chris has been at Azure Café for ten years bringing his creative flair to the fine dining restaurant’s signature Italian menu. Community-minded is an understatement in describing Chris. If there’s a cause that can benefit from his culinary skills, he’s there side-by-side with the café’s like-minded owner – Jonas Werner. Chef Bassett gives of his time and talent endlessly.

The 2015 Restaurateur of the Year Award will be shared by the partners of Sebago Brewing Company – Brad Inaugural recipient of MeRA's Monarch, Kai Adams and new Rising Star Award - Chris Tim Haines. The trio started The 2015 Allied Member of Tyll, owner of Pat's Pizza - Old their restaurant enterprise Port and Easy Day Family the Year is Micucci Whole- Food & Fun. in 1998 in the early days of sale Foods of Portland, Maine’s then still-burgeonMaine. Bruce Micucci, Sr. is a former ing, now widely-celebrated craft brew longtime member of the association’s revolution. Their first venture was a brewboard of directors and perennial suppub near the Maine Mall in South Portporter of its various events and programs. land, Maine, which has since relocated Micucci Wholesale Foods was founded to nearby Scarborough. Over the years, by Bruce’s father, Emilio "Leo" Micucci, in they’ve grown their business to include the 1950s as a one-man, one-truck opthree additional brewpubs in downtown eration. Known for their Italian specialty Portland, Gorham and Kennebunk, and foods, the Miccucis were at the forefront a brewery in Gorham. Longtime members of supplying Maine’s now ubiquitous of the Maine Restaurant Association, pizza shop enterprises. The company has Adams, Haines and Monarch are grown exponentially over the years but ...continued on page 4 maintains its personal touch, commit-

127th Legislature Off to a Slow Start The Maine State Legislature was seated on Wednesday, January 7, 2015, to begin a session that will be filled with issues and opportunities presented by a divided body. There seems to be somewhere between 1300 and 1500 bills, but there are only about six hundred that have been printed as of press time. The series of snowstorms that have plagued the State of Maine in February also slowed the progress of the Legislature, leaving legislative offices closed on more than one occasion. March should be a busy month for public hearings and work sessions. It was expected that sales and meals and lodging taxes would be a serious topic of discussion because the increase to 5.5% on sales and 8% on both meals and lodging is due to sunset on June 30, 2015. What was not highly anticipated was Governor LePage delivering the loudest salvo in what will become a very contentious budget fight.

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IN THIS ISSUE:

Chairman’s Message

2

President’s Report

3

Awards Banquet

4

ServSafe Class Schedule

9

Restaurant & Lodging Expo

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Exhibitor List

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