The Dish
A P U B L I C A T I O N O F T H E N E W H A M P S H I R E L O D G I N G A N D R E S T A U R A N T A S S O C I A T I O N
Issue No. 04
• April 2021 • Cover Photo: Smuttlabs Brewery & Kitchen
Cashless Tipping at AMC
Meet the Team
Compliance Bulletin
An interview on how the nation's oldest club adopted TipBrightly.
The NHLRA welcomes a new team member.
OSHA guidance from our partners at Clark-Mortenson.
page 14
page 15
page 9
Inside YOUR GUIDE TO ISSUE NO.4
4
Members Around Town
6
Tourism Survey
7
Member Recipe
Woodstock Inn Brewery's "Pig's Ear Pulled Pork Sliders with K&M Root Beer BBQ Sauce"
9
From Silicon Valley to the Appalachian Mountains
How the nation's oldest outdoor club became the first adopter of cashless tipping
The latest industry news
WMUR's The Chronicle heading out on Pink Boots Beer trail.
The Airfield Cafe celebrating Jill's 17th work anniversary!
The New Hampshire Travel Council needs your feedback
14 Meet the Team
NHLRA welcomes a new Administrative/Events Assistant
15 Compliance Bulletin
An OSHA updates from our partners at Clark-Mortenson
Cover Photo by Colleen Lynch of Smuttlabs Brewery & Kitchen in Dover, NH.
All five Friendly Toast locations joined together to donate $1 from every special to the NH Food Bank.
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2020 Chair of the Board
Gail Batstone Owl's Nest Resort & Golf Club 2020 VIce Chair of Lodging
Molly Rice-Norby Woodstock Inn Station & Brewery 2020 VIce Chair of Restaurants
John Dunn Michael Timothy's Dining Group NHLRA President and CEO
Mike Somers NHLRA Director of Education and Workforce Development
Amie Pariseau NHLRA Membership Manager and Director of Workers' Compensation Trust
Samantha MacDonald NHLRA Social Media and Marketing Manager
Pamela Baker NHLRA Administration and Events Assistant
Aubrey Paquette
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NHLRA
MEMBERS AROUND TOWN TOURISM AND HOSPITALITY SUMMER TRAVEL OUTLOOK
LUXURY AND ADVENTURE COMBINE AT SUGAR HILL INN
S ugar Hill Inn, a historic bed and
breakfast
located
in
the
White Mountains, announced the addition of four new adventure program
packages.
Guests
booking an overnight stay at the
T NH
he NHLRA joined the
Division
Tourism
of
Travel
and
Development,
the
Inn can now choose from guided hikes, guided rock climbing, a 45 -minute helicopter tour, or a photography
experience
with
a
local
National
Geographic
photographer.
Small Business Development
NH CRAFT BEER WEEK
Center, and the UNH Survey
C onsumers
Center for a panel discussion
across the state
on recent tourism research and
supported our NH brewers during
the summer travel outlook. A
NH Craft Beer Week this month.
recording of the webinar is
The event ran from April 7 - 17
available here.
with a jam-packed schedule of events.
NHHERF WINS BOB AWARD
NH
Business
Review readers voted the NHLRA's New
Hampshire
PLAYING WITH FIRE IN CANADA
C hef Bobby Marcotte stepped
Hospitality
behind the grill to compete on
Employee Relief Fund "Most
Fire Masters, airing soon on the
Significant Industry Resource"
Cooking Channel and the Food
in the 2021 Best of Business
Network Canada.
(BOB) Awards.
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This year's Accelerate Women Leaders in Travel, a leadership retreat for New England women leaders in the hospitality and tourism industries, will be held virtually on April 27 and 28th, 2021. Participants will receive a professional development experience focused on relationships, knowledge, and leadership with their owner, director, and management-level peers.
www.womenleadersintravel.com www.nhlra.com | 5
18
NH TRAVEL COUNCIL TOURISM INDUSTRY SURVEY The New Hampshire Travel Council (NHTC) is seeking the tourism industry's feedback to assist in developing future programs and initiatives for its members. The NHTC was founded at the height of the 70’s oil crisis in an effort to unite and strengthen the tourism industry through statewide relationships and support. The NHTC works alongside the New Hampshire Division of Travel and Tourism as an integral part of the industry through education, legislative advocacy and networking.
Now more than ever, New Hampshire’s tourism industry will require the benefits that the NHTC is poised to provide. Your feedback will be valuable in determining how they can best assist our industry. Please take a few moments to complete the tourism industry survey below. If you have any questions, please contact info@nhtravelcouncil.com.
Take Survey
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Woodstock Inn Brewery's "Pig's Ear Pulled Pork Sliders with K&M Root Beer BBQ Sauce" Pig’s Ear and pulled pork are a no-brainer. To take it over the top, we used our famous K&M Root Beer to make a zesty sweet BBQ sauce. We are talking about a MOUTH MASTERPIECE! FOR THE PORK
1 pork butt or shoulder 3-4 lbs 1 can Pig’s Ear Brown Ale 2 cups chicken or beef stock 1 yellow onion, diced 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon celery salt 1 tablespoon paprika 1-1/2 cup brown sugar
FOR THE BBQ SAUCE
3 cans of K&M Root Beer 3/4 apple cider vinegar 1/4 cup ketchup 1/4 cup yellow mustard 1 tablespoon Worcestershire sauce 1 tablespoon Tabasco sauce 2-3 tablespoons brown sugar (if you like a sweeter sauce, add a little more) 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon liquid smoke
TO MAKE THE PORK
1. Combine spices and brown sugar to make a rub. 2. Rub pork with combination, then sear on all sides in a hot frying pan or cast-iron skillet. 3. Once the pork is seared on all sides, put pork in a stockpot with diced onion and 1 can of Pig’s Ear. 4. Cook on high until beer is reduced by half, then add stock put heat to med-low and walk away! 5. Let cook for 3-4 hours. 6. Strain liquid and let pork rest for 20 minutes, then begin pulling the pork apart using two forks. While the pork is cooking you can make your K&M Root Beer BBQ sauce!
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TO MAKE THE BBQ SAUCE
1. Add root beer to a medium-sized sauce pan. 2. Boil the root beer over med-high heat until it’s reduced down to 1 cup – this will take about one hour. 3. Once the root beer is reduced down and nice and thick, add the remaining ingredients and simmer for 20 minutes. 4. Toss your delicious Pig’s Ear pulled pork with the sauce and ENJOY!
For more great recipes from Woodstock Inn Brewery, visit their website.
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FROM SILICON VALLEY TO THE APPALACHIAN MOUNTAINS How the Nation’s Oldest Outdoor Club Became the First Adopter of Cashless Tipping
An interview with Emily Grubby, General Manager, Highland Center at the Appalachian Mountain Club By Elle Rustique, Founder & CEO, TipBrightly
It was the summer of 2019 when an email popped up in my inbox. “We’d like to implement a cashless system of tipping.” It
was an inquiry from the HR department of oldest
outdoor
club
in
the
country,
Appalachian Mountain Club (AMC). from
AMC
wanted
to
A team
enable
their
housekeeping and dining room crew to receive cashless tips by enabling guests to leave a tip using their mobile phone. I asked Emily Grubby,
General
Manager
to
share
her
experience introducing this new way of tipping and expressing appreciation to her guests and staff. It’s not often that one has the opportunity
Elle: So, tell us your story! Emily: I started working for the Appalachian
Mountain Club (AMC) at their Highland Center in New Hampshire in 2013 as a seasonal front desk employee. Since that time, I have held many
to be up and close with a customer. I enjoyed
different positions at the facility, most recently
getting to know Emily through our exchanges
becoming the Highland Center General Manager
and thrilled with what I learned.
in spring of 2020. www.nhlra.com | 9
Elle: What makes AMC special?
Elle: How’s it working out? Who are we
Emily: The AMC is the oldest conservation
helping?
organization
lead
Emily: At the Highland Center, our “lodge crew” is
education
a cohort of temporary staff who opt to spend
initiatives from Washington DC to Maine. We
their season living and working with us in the
believe that outdoor recreation is a prime inroad
mountains. This crew serves breakfast, lunch, and
to ethical environmental stewardship, so we
dinner to our guests and maintains the general
operate lodges, huts, camps, and cabins to serve
housekeeping of guest rooms and common
as basecamps where folks can get outdoors. The
spaces.
environmental
in
the
nation.
conservation
and
We
Highland Center, where I work, is in the heart of New Hampshire’s White Mountain National
Up until the fall of 2019, our guests were only able
Forest.
to leave cash tips for our lodge crew. Since we don’t have an ATM at the lodge, our crew’s tips
Elle: What do you like most about your role at
were limited to the cash guests may have had on
Highland?
hand. It was always a sticking point for guests and
Emily: There are many things I love about my
staff alike.
position at the Highland Center. Primarily, I enjoy providing our guests with the opportunity to
Elle: Our mission is to help tipped workers
explore, learn about, and build relationships with
recover tips. How is this working out?
the natural world. At our facility, we encourage
Emily: In the fall of 2019, we signed on for a trial
folks to ease into an organic way of life. We
period with TipBrightly to assess what need there
provide them with good company, an epic
might be for a cashless tipping service. Since that
backdrop, and an invitation to experience the
time, cashless tips have grown to be almost 50%
outdoors in a safe and meaningful way. The
of all tips our crew receives and has added
evolution that takes place during a guest’s stay is
tremendous value to the work of our lodge crew.
a joy to behold.
As a manager, I’ll say that the
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TipBrightly service is incredibly easy to use. At
Elle: Have there been any benefits that you
the end of each pay period, I work with our
didn’t expect?
business office to distribute the tips we’ve
Emily: The fact is, the AMC is a non-profit
received to our staff, and it shows up as a
organization. This allows us to do some really
unique line item on their paycheck. It
positive and meaningful work in the world,
couldn’t be more straightforward.
and it also means that our compensation structure isn’t the same as a for-profit hotel
Elle: How have guests responded to the
chain. TipBrightly has given us the opportunity,
service?
at a very low cost to the organization, to
Emily: It is quite easy for the guests to use as
supplement the earnings of our incredible
well. TipBrightly generated unique QR codes
staff to reflect the top notch service they
for us, and we’ve placed them in each guest
provide.
room and on each dining room table. We have a lot of returning guests season after
Elle: What is your prediction for the future
season, year after year, and many have
of cashless tipping?
expressed gratitude for finally offering them a
Emily:
way to tip our staff. The QR code remains an
cashless world, but now, as the public has
unconventional
become more health conscious, the value of
means
of
tipping,
so
We were already trending toward a
occasionally guests will ask for instructions,
cashless
but once they are on the website, the process
tremendously.
and the interface is simple and user-friendly.
amount of cashless tips our crew brings in now
transactions It’s
evident
has
increased
simply
in
the
compared to one year ago. As I mentioned Elle: Anything that one of your staff would
earlier, cashless tips make up nearly 50% of
like to add?
the tips our staff takes home. I envision that
Emily: Dawn Lambert, Dining Room Shift
ratio only increasing.
Leader told me this: “I work in a location that isn't set up for traditional credit card tipping and TipBrightly has been a game changer for us. In a world where less and less people carry cash, having an opportunity to process tips electronically
and
receive
them
in
our
paycheck has been fantastic. It's great to know our hard work is appreciated by our customers.”
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MEET THE TEAM The newest addition to the NHLRA staff, Administrative and Events Assistant AubreyLynn Paquette brings an extensive background in hospitality management and passion for the industry to support the association's members.
A New Hampshire native, Aubrey graduated from New Hampshire Technical Institute with a degree in Hospitality and Tourism Management. With extensive experience in hotel management and a passion for serving NH's local hospitality businesses, she is an invaluable support to the NHLRA team and its members. Aubrey is responsible for running and coordinating the day-today administrative duties of the association as well as its events. A quote or motto you live by? Aubrey: Don't take life so seriously, it's not like you're going to get out alive.
What are your hobbies/What do you like to do in your free time? Aubrey: I am an animal lover! In my free time, I take care of my small farm where I have many chickens and ducks. I also spend a lot of time traveling and exploring New Hampshire with my three Siberian Huskies. Email: apaquette@nhlra.com Phone: (603) 228-9585 www.nhlra.com | 14
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The New Hampshire Jewish Film Festival is seeking NH restaurants that can offer a vegetarian menu to film festival attendees. The festival will promote the dinner idea through their websites, social media, and eblasts. A list of participating restaurants and their logo will also be featured on websites, ticket platforms, and Facebook. Email Pat Kalik at patkalik@comcast.net for more information.
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May 2021
Upcoming ServSafe Classes 5/4
Concord
5/10
Manchester
5/18
Portsmouth
5/25
Lebanon
5/27
Nashua
Get certified with us!
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16 Centre Street Concord, NH 03301 | (603) 228 - 9585 | nhlra.com
