The Dish - August 2020

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. 05 • August 2020 • Cover Photo: Revolution Taproom & Grill

Heat-Related Illnesses

Perseverance

Keeping your staff safe in the heat.

How one NH resort is adapting and innovating.

page 20

page 7

Legal Advice Declining jobs and qualifying for unemployment.

page 15

Inside YOUR GUIDE TO ISSUE NO.05

6

Members Around Town

NHÂ hospitality industry news you might have missed

7

On Perseverance

How the team at Mountain Club on Loon is staying strong

Staff at Garrison CIty Beerworks

10 Common Man Masks Up

The mask policy that all restaurants should be using

11 Keeping Guests In and 5 tips for pest control Pests Out

14 Rek'lisly Resilient

A brewery in Bethlehem adapts

15 Unemployment

The latest legal updates on declining jobs and qualifying for unemployment

19 Being Ready for

How one strategic partner is helping NHLRA membersÂ

Socially distant at White Heron Tea & Coffee Benefits

Anything

20 Avoiding Heat-Related Tips to keep your staff healthy in Illnesses

A bartender at Loaded Question Brewing

the heat

Cover Photo of Revolution Taproom & Grill in Rochester, NH

2020 Chairman of the Board

Jay Bolduc Great NH Restaurants 2020 VIce Chair of Lodging

Gail Batstone Owls Nest Resort & Golf Club 2020 VIce Chair of Restaurants

John Dunn

A masked-up moose at Wolfeboro Inn

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 Ad rates and submission guidelines: nhlra.com

Dinner service at Las Olas www.nhlra.com | 4

September 2020 ServSafe Manager Classes Get certified with us!

9/9 - Concord 9/23 - Nashua 9/14 - Manchester 9/23 - Portsmouth 9/16 - North Conway 9/9 - Concord

9/29 - Lebanon

MEMBERS

AROUND TOWN CURBSIDE COMEDY

HEINZ GRANT GOES TO LOU'S After being nominated by customers,

Las Olas Taqueria customers'

beloved Hanover institution Lou's

hilarious curbside pickup

Restaurant & Bakery is one of 500

slips inspired their team to

diners across the country to receive a

launch a "Curbside Comedy

$2,000 grant from Heinz for Diners!

Award!"

CHEERS TO 20 YEARS Chef Luca Paris recently celebrated 20 years of serving up award-winning

HAPPY ANNIVERSARY

food at his Keene eatery.

NHLRA Board Member Lisa Bergmann marked 30 years at Clark-Mortenson this month.

RENOWNED CHEF JOINS REVOLUTION Walter Leffler recently joined Revolution Taproom & Grill as Executive Chef. During his 40-year career, this 5-star, 5-diamond chef has cooked for presidents and celebrities. www.nhlra.com | 6

ON PERSEVERANCE HOW THE TEAM AT MOUNTAIN CLUB ON LOON IS ADAPTING AND INNOVATING IN THE FACE OF UNIMAGINABLE CHANGE

by Ethan Clark, Director of Food and Beverage at The Mountain Club on Loon

t

P

ERSEVERANCE. The definition of perseverance is; persistence in doing something despite difficulty or delay in achieving success.

The employees of the Mountain Club on Loon (including the Black Diamond Pub, and Viaggio Spa and Wellness center) have and continue to demonstrate perseverance as well as adaptation and innovation.

Mid-March the hotel closed to clean, sanitize, and disinfect the whole property. Then began working getting ready to safely open for both our guest and employees with new guidelines both from the state and created in house.

The team at the Black Diamond Pub have been driven by perseverance this summer to perform at the highest quality in cleanliness, safety, and service to our guest.

Since opening in late June, the BDP has gone through multiple restaurant identities (as have most of our brothers and sister in the restaurant industry). We opened up with takeout only, something we did very little of before we shutdown. Then when we were allowed to do full indoor service, we tried to go back to normal with a slightly smaller than normal menu, and to be honest it wasn’t the right move at that current moment. Between the

"What were we to do? We decided to throw the book out on what is normal, and adapt to the new world and have some fun." travel restrictions, quarantining guidelines and the general feeling of unease about going to a sit-down restaurant, we were struggling to stay afloat as well as making sure our teammates were making money now that they had come off unemployment. www.nhlra.com | 7

What were we to do? We decided to throw the book out on what is normal, and adapt to the new world and have some fun. We started running themed menus that changed weekly that included a Fair Food menu, Cajun week, Street food, BBQ. We kept the menus small and packed with creativity from input from all of our teammates. We hit social media hard highlighting and boosting post to the local residents around the hotel to let them know that “We are here and ready to serve you”.

We posted videos and went around town, the hotel, wherever we could and let people know about our new

Friday night special. An event we liked to call Smoked out Friday with Slow Smoked Prime Rib with BBQ Au Jus.

The most important thing that has helped us is our teammates perseverance, who at the end of the day want to see the BDP successful, enjoy the time they are at work, and provide the best service possible. They have gone above and beyond the call of duty; from following the guidelines and wearing masks while working (even on the raging hot days) and making sure guest follow guidelines, to working split shifts and working in other departments who are short staffed at the hotel.

Without the perseverance of the BDP staff this summer we would still be looking down a dark tunnel rather than glimpsing the light at the end right now.

www.nhlra.com | 8

COMMON MAN MASKS UP

by Erica Auciello Murphy Director of Communications & Community Relations The Common Man family of restaurants in New Hampshire has supported and implemented the use of face masks by staff members since restaurants were mandated to take-out only on March 17 due to the COVID-19 virus.

In late April, Common Man founder Alex Ray commissioned the production of more than 67,000 reusable cloth face masks, to distribute to New Hampshire residents free of charge, in partnership with New Hampshire Rotary Clubs.

The Common Man and local Rotary Clubs have been hosting Mask Up NH events across the Granite State, using the Common Man’s antique trolley as a “MaskMobile” to distribute tens of thousands of free cloth masks.

As a privately-owned business that puts the health of its staff and guests first, and respects the CDC* and local health department recommendations regarding the wearing of face coverings to prevent the spread of COVID-19, The Common Man family now requires that all guests wear a face mask or cloth face covering when entering and

leaving our establishments and moving about inside.

For guests who don’t have a mask or face covering, we are happy to provide one at our host stand. Guests can also learn more about the Mask Up NH initiative here.

Thank you for your compliance and understanding of this new mandatory policy. We look forward to serving you soon. *CDC recommendations regarding masks when dining out.

www.nhlra.com | 10

TIPS FOR KEEPING CUSTOMERS COMING IN, AND PESTS OUT By: Modern Pest Services Bars and restaurants can easily be infested with pests. Since many of them can contaminate food with disease-causing microorganisms such as salmonella, the complete eradication of pests infecting the premises is particularly necessary.

The main pests that affect bars and restaurants and pose a greater risk due to their ability to contaminate food are cockroaches, flying insects and rodents.

“Every year, thousands of food poisonings occur in the US, mostly in bars and restaurants.”

Furthermore, it should not be forgotten that pests have an extraordinary capacity to reproduce and survive. For this reason, their populations can expand enormously in a short time, exacerbating the health problem and decreasing the chances of complete eradication.

That’s why it’s so important to act at the first sign of infestation, as early detection can greatly facilitate the complete elimination of the pest.

The best tools to fight pests is prevention and early detection.

5 Tips to Keep Pests Out 1. Designing the premises in a way that makes cleaning easier.

Although many pests, such as cockroaches, are traditionally related to lack of hygiene, they are not actually associated with this factor.

However, it’s true that lack of cleaning facilitates their reproduction and subsequent spread.

“It’s essential to design premises that allow for rapid daily cleaning and disinfestation.”

2. Eliminating food and water sources.

One of the main reasons pests enter and stay in bars and restaurants is due to the large amount of food available to them. Preventing them from accessing this food one of the best ways to fight pests. It’s recommended to store food in airtight containers, clean grease and food debris off walls, floors and electrical appliances daily and perform good waste management.

It’s important to fix leaky faucets or pipes and remove puddles of water from floors and corners.

“This prevents pests from having access to food and water.”

3. Hinder the creation of shelters.

Keeping spaces open and free of clutter is one of the main ways of preventing the formation of shelters that can be used by pests.

The use of wooden baseboards or false ceilings is strongly discouraged, as many pests such as www.nhlra.com | 11

cockroaches and rodents can find shelter in them.

In food storerooms, boxes and other items should be kept away from the wall and about 15 centimeters above the floor.

“Prevent shelters that can be used by pests to go unnoticed and reproduce.”

4. Preventing their entry.

To prevent the entry of pests into bars and restaurants, a good inspection routine must be maintained for any external items that enter the establishment. This is especially important in the case of food brought into warehouses or kitchens. Boxes, bags and sacks should be inspected thoroughly each time they are brought in from outside.

To prevent the entry of pests, it’s important to seal any holes that communicate with the outside and, in the case of drains or pipes, use screens to prevent their entry as far as possible.

“Inspect external items that enter and seal holes that communicate with the outside.”

5. Conduct employees.

periodic

reviews

by

Another key element to prevent the appearance of pests is to conduct periodic reviews of the facilities to guarantee that they are free of pests, and if not, detect them early.

A pest control plan should be the “Train all staff in the early detection of pests.”

- Provided by Anticimex and Modern Pest Services. An NHLRA Business Member.

www.nhlra.com  | 13

IN BETHLEHEM, A NH BREWERY STAYS

REK'LISLY RESILIENT

By Katelyn Krumperman Marketing Manager, Rek'lis Brewing Rek’-lis Brewing Co. located on Main Street in Bethlehem, NH has remained rek’-lisly resilient during Phase 2 of the pandemic.

We are lucky enough to offer a large outdoor seating area for guests to comfortably dine outside socially distanced. Our outdoor dining includes a Rek Deck, Beer Garden, a new seating area in our side parking lot area, and a field adjacent to the brewery with picnic tables, Cornhole Corrals, and Adirondack Chairs. During the week, you can listen to live music on Monday, Thursday and Saturday nights and enjoy weekly specials including Pizza and Pint for $11 on Mondays, Burrito and Beer for $11 on Thursdays and Sunday Brunch from 10am-3pm.

Our indoor expansion is moving along and should be opening very soon! Stay tuned for pictures and more information in the next The Dish.

What’s new at Rek’-lis? Well, we always have something brewing up our sleeves. Soon you will see Rogue Rek’-lis. Can you guess what it is? We are taking Rek’-lis on the road and have purchased a Food Truck. For the time being, the Food Truck will be parked on premises helping with the flow and volume of the To Go orders we receive. We are excited for this new endeavor and can’t wait to show it off around the area.

We also have added a new team member to our Rek’-lis Family, Chef Sam Nutting. He comes to our kitchen with many years of experience and great ideas. We will be rolling out a new and improved menu soon! Stay tuned!

As for a stand out employee … it’s hard to say as our Rek’-lis Crew is all amazing and has been working around the clock to make Rek’-lis run as smoothly as possible during these strange times.

Rek’-lis has continued to offer live music and monthly tasting events throughout the summer. The next tasting event is a Gin Pairing on Tuesday August 25th. Tickets are $65/person but are being sold in table sizes due to social distancing guidelines. Tickets are still available and can be purchased on our website.

For the latest on operating schedule, menus, and upcoming events, be sure to visit www.reklisbrewing.com www.nhlra.com | 14

LAW

DOL SAYS DECLINING JOB BECAUSE OF COVID SAFETY CONCERNS DOES NOT DISQUALIFY FOR FEDERAL UNEMPLOYMENT But Not Being Able to Get a Job Because Businesses are Not Hiring Due to COVID Does

By Christopher T. Vrountas, Esq. and Allison C. Ayer, Esquire, Vrountas, Ayer & Chandler, P.C. After months of being closed under applicable state orders, many businesses have identified enhanced Federal unemployment benefits as one of the obstacles to reopening during the pandemic. Some businesses say that their employees do not want to return because they are earning more in unemployment benefits than they would if they were working. On July 21, 2020, the Employment and Training Administration office of the United States Department of Labor (“DOL”) issued new guidance answering two dozen questions about when employees may or may not be eligible for COVID-related Federal

unemployment benefits. Unfortunately, some of the answers may not be encouraging news for employers trying to get people back to work.

Briefly, the new DOL guidance provides that individuals who became unemployed for reasons unrelated to COVID, but cannot find work now because businesses are not hiring because of the pandemic are NOT eligible for Federal unemployment benefits. But individuals who refuse an offer of work due to legitimate COVID-related health and safety concerns MAY still be eligible for Federal unemployment

benefits, depending on the particular facts and state law.

As background, the CARES Act was signed into law on March 27, 2020. Part of the CARES Act created the temporary “pandemic unemployment assistance” (or PUA as it is sometimes referred) for people who were ineligible for regular unemployment compensation benefits and unemployed due to the COVID-19 reasons set forth in the CARES Act. This Federal unemployment program was a critical lifeline for employees out of work during government shut downs. But the program has also created great confusion about when people are eligible www.nhlra.com | 1 5

for the benefits as businesses try to reopen. The DOL has already issued other advisories answering questions about eligibility and administration of the Federal unemployment program. Here are some of the highlights of its recent July 21, 2020 guidance: 1. First, the DOL stated that an individual is not eligible for federal unemployment benefits if he/she originally became unemployed for reasons unrelated to COVID-19, even though the individual is now unable to find work because of the pandemic. The DOL clarified that an individual is only eligible for federal unemployment benefits if the individual is otherwise able and available to work by reason of the COVID related reason listed in the CARES Act. Not being able to find a job because some businesses have closed and/or may not be hiring due to coronavirus is not an identified reason.

2. Second, the DOL stated that individuals who refuse an offer to return to work because of legitimate safety concerns caused by COVID may continue to be eligible for federal unemployment benefits under the CARES Act. The DOL explained that to be eligible for federal unemployment benefits, an individual must be otherwise able and available to

work within the meaning of state law except that he/she is nevertheless unemployed and unable or unavailable for work because of specific COVID-19 related reason stated in the CARES Act. The DOL noted that many states consider work that unreasonably exposes an individual to safety risks to be unsuitable. Under these state law provisions, if an individual is offered and refuses work that unreasonably exposes him or her to COVID-19, the state may conclude that the work is not suitable. In that scenario, the individual may still be eligible for Federal unemployment benefits, if all other eligibility requirements are met.

3. Third, the DOL also said in its recent guidance that an individual who is disqualified from regular unemployment

compensation because of a prior resignation or termination may be eligible for CARES unemployment if the individual is currently unable or unavailable to work for a COVID-19 related reason listed in the CARES Act. While this approach does not appear consistent with the policy set out above regarding the scenario when an employee’s original involuntary job loss was not COVID-19 related, the DOL nevertheless takes a different tack when the original job loss was voluntary and allows the unemployed worker to be eligible for CARES Act unemployment benefits when jobs remain unavailable due to COVID-19 reasons.

Finally, the DOL’s guidance also clarified that the CARES Act

www.nhlra.com | 1 6

does not contain an age requirement for unemployment benefits. That means that even minors are eligible for Federal unemployment. The DOL noted that the CARES Act requires individuals to selfcertify that they are otherwise able to work and available for work within the meaning of applicable state law, except to the extent unemployed or unable or available because of COVID-19 related reasons . Most states, including New Hampshire, have restrictionson the hours, days and types of work minors may perform. If these laws do not make it illegal to employ the individual, and the minor meets otherwise meets the state’s “able and available” for work requirements, the minor is eligible for Federal unemployment.

In sum, the availability of Federal unemployment benefits continues to create confusion and consternation for employers and states alike. Many individuals are eligible for these benefits if they are legitimately not working because of COVID-19 or even if they refuse to return to work order continuing such benefits at only $400 appears legally dubious. However, Congress is expected to pass additional coronavirus relief, and all indications are that it will include federal unemployment benefits. The amount of the final benefit will undoubtedly be a source of considerable negotiation. But early proposals suggest federal unemployment benefits of less than $600 in the next round of coronavirus legislation, perhaps along the lines of what the President has already ordered.

For businesses having trouble getting employees to return because the current benefits provide better pay than working, this may be much needed good news.

www.nhlra.com | 1 7

Helping NHLRA Members Be Ready for Anything By: Clark-Mortenson As a company that prides itself on giving back to the communities we serve, ClarkMortenson is proud to have been able to offer both support in services and education, as well as financial support to area non-profits.

ClarkMortenson continues to advise and help our clients with support and best practices in dealing with all things COVIDrelated. (Check out our Covid resource center on our website for valuable information at www.clarkmortenson.com)

This included a recent webinar in partnership with NHRLA regarding state and federal guidelines.

Additionally, in partnership with some of our insurance carrier partners, we have been able to support several area non-profit organizations as we recently made two contributions to entities that are helping residents overcome the impact of the Coronavirus.

In combination with Cincinnati Insurance Companies, ClarkMortenson presented a check for $1,000 to the Keene YMCA for all its wonderful efforts to support the greater Keene community with their

outreach programs and youth activities. In partnership with MMG Insurance Company, Clark-Mortenson presented a check for $500 to Ruck-Up a veteran’s outreach program to support servicemen and women.

Ruck-Up’s efforts include interaction on behalf of New England Veterans with local and state agencies as well as peer counseling, and area that has been strained due to the Coronavirus.

We help business’ review their COVID plans and guidelines and assist them in preparing the proper documentation for state and federal agencies. As a key sponsor of NHLRA, we are here to help NHLRA members.

We have added services in the areas of Safety Training for your staff through a dedicated App we call Automate Safety. Safety training at the click of your finger and delivered when you want or need it. We also can provide NHLRA members with our latest tool; COVID-19 Response and Recovery Plan. We can help review your current policies and process and help you learn how to integrate successful pandemic response practices into your company’s daily operations.

Both tools are available for free if you are an NHLRA member.

Let us know what we can do to support you and your business. We are helping you to Be Ready for Anything.

Tom Minkler, President of ClarkMortenson, delivers a check for $1,000 to Dan Smith, CEO of the Keene YMCA. www.nhlra.com | 1 9

Avoiding Heat-Related Illnesses in Your Establishment

By: Samantha MacDonald NHLRA Director of Workers' Compensation Trust and Membership Manager When high temperatures are combined with the fast-paced environment of the hospitality industry, the dangers of heat stress, exhaustion, and heatstroke are increased. The harder the body works, the more heat it has to lose. The body reacts to stress its cooling system and must acclimate to a hot environment to regulate its cooling function. Stay diligent for the signs and symptoms of heat-related illnesses. Some common symptoms include cramping in the extremities and/or stomach, fatigue, rapid breathing, nausea, and heat rash. If an employee starts to exhibit symptoms such as fainting, heavy sweating, extremely high body temps, weakness, clumsiness, confusion, and /or blurred vision- it should be treated as a medical emergency.

Best Ways to Avoid Heat-Related Illnesses in the Workplace: Remind staff to continuously be hydrating!

Alcoholic beverages and caffeine dehydrate our bodies, so remind your team to hydrate at bedtime and before reporting for work to ensure restored hydration before being exposed to high heat conditions.

It is best in high-temperature environments to exhaust hot air and steam production, and/or increase air movement by using fans (or air conditioning, if practical) to enable an employee’s physical heat to be dispersed.

Train management staff and your employees to recognize the symptoms of heat stress.

Lightweight and light-colored clothing are essential when working in high-temperature environments and in extreme cases, protective apparel.

Periodically check-in or monitor employee activities in high-temperature work environments to ensure their safety.

Provide the opportunity for breaks or task rotation.

Allow the use of cold towels to wrap on the neck and other cooling attire.

If staff are in-and-out of the walk-in or AC, be sure they are being cautious as the change in temperature can cause dizziness or discomfort.

This is a great topic to include in your joint loss management committee/safety meetings during the hot season.

Being aware and following best practices can protect your employees and save your business from a future workers’ compensation claim. www.nhlra.com | 20

The NHLRA is proud to announce three new opportunities for members to save on PPE and safety supplies necessary for staying compliant and keeping your team safe.

New Member Benefits!

SayNoMore! Promotions SayNoMore! Promotions has been in business for 20+ years and is one of the leading promotional merchandise companies in the United States. Renowned for their customer service, we are proud to partner with SayNoMore! Promotions in order to offer NHLRA members a 5% discount on reusable, logo’d masks and other promotional items.

Enviroshield Enviroshield was started by a group of restaurateurs after we had a hard time sourcing Personal Protection Equipment for their own chain of restaurants when they started planning for the reopening.

Using their overseas connections, they were able to establish relationships and purchase large quantities of masks, 3-ply masks, gloves and other products regularly used by restaurants. WIth this exciting new partnership, NHLRA members can now receive a 10% discount by using code restaurant10 at checkout for a variety of masks, gloves, and other PPE to protect your staff and customers.

Evo Environments Dividers are a great way to separate tables and work areas, and help manage the flow of foot traffic. They feature light-weight aluminum frames, acrylic or PVC inserts, and non-tripping hazard feet. Barriers attach to counter tops, tables or booths without drilling and causing damage. In partnership with the NHLRA, members can receive a 5% discount on already competitively priced stock items, and a 15% discount on customized items.

To take advantage of these exclusive member benefits and save on PPE costs, click here. www.nhlra.com  | 21

JULY AND AUGUST RENEWALS Conway Scenic Railroad Doubletree Manchester Hotel Eagle Mountain House & Golf Club Granite Financial Partners Hampton House Hotel Hospitality Mutual Insurance Company Jack Daniels Motor Inn J-Town Deli LaBelle Winery Rattle River Lodge and Hostel, LLC Mountain View Grand Sheraton Harborside Portsmouth Hotel Tall Timber Lodge & Rainbow Grille Thayers Inn Tilton Inn & Onions Pub Restaurant Wentworth Hotel of Jackson Patrick's Pub & Eatery Portsmouth Gas Light Company Sea Spiral Suites Lake Sunapee Country Club Banners Restaurant Woodshed Roasting Company

Alamo Texas Barbecue & Tequila Bar Best Western White Mountain Inn Chuckster's Hooksett LLC Darby Field Inn Hart's Turkey Farm Restaurant Holiday Inn Express & Suites - Merrimack La Quinta Inn & Suites Mountain Club on Loon Pease Golf Course - Grill 28 Quality Inn - North Conway Silver Fountain Inn Stark Brewing Company TappitApps Thirsty Moose Taphouse UNH Peter T. Paul School of Business Alan's Of Boscawen Atkinson Resort & Country Club Beer Distributors of New Hampshire Comfort Inn & Suites Town & Country Inn and Resort Twin Lake Village Presto Craft Kitchen

AUGUST NEW MEMBERS Al Sabor De Cuba, LLC The Halligan Tavern Cobblestone Ale House

Yankee Lanes Bowling Panda Express Penuches Ale House

Dave & Busters China Garden

www.nhlra.com | 22

16 Centre Street Concord, NH 03301 | (603) 228 - 9585 | nhlra.com