Pennsylvania Restaurant & Lodging Matters

SUMMER 2014

Scenography

PAID

HARRISBURG PA PERMIT NO. 533

PRSRT STD U.S. POSTAGE

a playground to choreograph the total mindset of your guests

OSHA Regulatory Compliance Awareness

Arbitration

The antidote to class actions

serving the needs of the restaurant industry for more than 45 years

• Acquisition, sale and financing of restaurants • Liquor license acquisition

and sale • Defense of liquor license citations and enforcement actions • Dram shop liability • Structuring to limit liability • Employment law and wage & hour issues • Litigation, mediation and dispute resolution • Intellectual property protection including trademarks, copyrights and trade secrets • Tax, business and estate planning SERVING THE FOLLOWING AREAS:

PENNSYLVANIA MARYLAND NEW JERSEY NEW YORK WASHINGTON DC 1-888-794-5542 www.shumakerwilliams.com

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PRLA 2014 Officers CHAIRMAN Rick Sell Bahama Breeze, Exton Philadelphia Chapter VICE CHAIRMAN Mike Rodden Philadelphia Marriott West, West Conshohoken Philadelphia Chapter TREASURER Jeff Cohen Smallman Street Deli, Pittsburgh Western Chapter IMMEDIATE PAST CHAIRMAN Matt English Milestone Hospitality Management LLC, Lancaster Central and Lancaster chapters PRLA STAFF

Arbitration

PRESIDENT & CEO John Longstreet | jlongstreet@prla.org CHIEF OPERATING OFFICER John Doulgeris, FMP | jdoulgeris@prla.org

The antidote to class actions p 13

EXECUTIVE ASSISTANT Vicki Zeppa | vzeppa@prla.org DIRECTOR OF MEMBERSHIP DEVELOPMENT—EAST Brenda Mendte | bmendte@prla.org DIRECTOR OF MEMBERSHIP DEVELOPMENT—WEST Tom King | tking@prla.org

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MEMBER RELATIONS COORDINATOR Christine Preuss | cpreuss@prla.org MEMBER RELATIONS COORDINATOR Eric Adams | eadams@prla.org MEMBERSHIP DEVELOPMENT REPRESENTATIVE Charlie Anderson, Northwestern PA DIRECTOR OF FINANCE & HUMAN RESOURCES Diane Sherwood, CPA | dsherwood@prla.org DIRECTOR OF GOVERNMENT AFFAIRS Melissa Bova | mbova@prla.org DIRECTOR OF EDUCATION Hope Sterner | hsterner@prla.org DIRECTOR OF EVENTS & ENGAGEMENT Heidi Howard, CMP | hhoward@prla.org DIRECTOR OF COMMUNICATIONS Stephanie Otterson | sotterson@prla.org FINANCE ASSISTANT Paula Judd | pjudd@prla.org PROFESSIONAL SERVICES PROVIDED BY GENERAL COUNSEL Shumaker Williams, P.C. Keith Clark GOVERNMENT AFFAIRS Pugliese Associates, Harrisburg Lou Biacchi Greenlee Partners, Philadelphia Andrew Zalenski ACCOUNTANT AND INDEPENDENT AUDITORS Brown, Schultz, Sheridan & Fritz Jim Nace, CPA INVESTMENT ADVISORS Conrad Siegel Tara Mashack-Behney Pennsylvania Restaurant & Lodging Matters is a publication of the PENNSYLVANIA RESTAURANT & LODGING ASSOCIATION 100 State Street, Harrisburg, PA 800-345-5353 | www.prla.org | info@prla.org

Graphtech Sarah DiCello, Publications Manager 717-238-5751 sarah@thinkgraphtech.com For Advertising Information: Alexis Kierce, Account Manager 717-238-5751 alexis@thinkgraphtech.com Creative Design Graphtech

INSIDE THIS ISSUE 4

Industry Outlook

7

Legislative Corner

8

Legislator Spotlight

9

ServSafe Schedule

10

How is Your Service Scenography?

13

Legal Docket

14

Education & Training

16

Ask US

17

Chapter News & Notes

19

Welcome New Members

Pennsylvania Restaurant & Lodging Matters is published quarterly by the Pennsylvania Restaurant & Lodging Association, 100 State Street, Harrisburg, PA 17101, tel 800-345-5353, and is a benefit of membership in the association. Articles do not necessarily reflect the view or position of the Pennsylvania Restaurant & Lodging Association. Editorial coverage or permission to advertise does not constitute endorsement of the company covered or of an advertiser’s products or services, nor does Pennsylvania Restaurant & Lodging Matters make any claims or guarantees as to the accuracy or validity of the advertiser’s offer. ©2014 All rights reserved. No part of this publication may be reproduced in print or electronically without the express written permission of the Pennsylvania Restaurant & Lodging Association.

INDUSTRY OUTLOOK INDUSTRY OF OPPORTUNITY. It seems like every time we turn around, someone is attacking our industry—whether by labeling fast food jobs as dead end or claiming tipped employees earn sub-minimum wages. A recent National Restaurant Association survey found that 85 percent of team members across the U.S. said that they were proud to work in the restaurant industry. Further, a surprisingly high percentage of senior leaders reported that their first jobs were entry level positions within our industry, including the co-authors of this column, both of whom started as dishwashers!

Since 1977, we have, by law, ensured that tipped restaurant and hotel employees ALWAYS make at least minimum wage by making up for any shortage of tips out of company proceeds. According to Nation’s Restaurant News, the National Council of Chain Restaurants estimates tipped U.S. workers average between $16 and $22 per hour—NOT $2.83 per hour as reported by Pennsylvania media and some legislators. We are proud of the fact that the majority of young people are able to experience their first job in our industry and a majority elect to stay and grow with our business, according to the NRA study. The hospitality industry is truly an industry of opportunity.

ON THE HILL. In Harrisburg, the

PRLA legislative affairs team, led by Melissa Bova, has been diligently attempting to penetrate electionyear gridlock to advance issues affecting both the restaurant and lodging communities. We continue to push for the preemption of local mandated paid leave requirements to prevent piecemeal local policies that pick winners and losers solely on the location of your business. We continue striving to achieve at least an opening to alcohol modernization.

At press time, the outlook for both 4 •

PENNSYLVANIA RESTAURANT & LODGING matters

Rick Sell

John Longstreet

issues is uncertain since the budget has dominated the conversation in June. We have succeeded in a massive education process that should make alcohol reform more likely the next time around. We’re also working hard to supply accurate information about how the hospitality tipping structure works, so that we can protect both the tipped minimum wage and our excellent guest service. We all want to see our team members grow in their careers, but we also need to preserve our ability to provide starting positions for young people while averting the unintended consequences of ill advised, out-of-proportion wage escalation programs. We continue to shine a spotlight on hotel tax dollars that are being inappropriately diverted away from promoting tourism—their original intended use—and to see that the state collects the appropriate hotel tax dollars from online travel agencies.

EVENTS. Our chapters have been busy this quarter with more than a dozen events around Pennsylvania. If you attended any of these events, you probably met your new CEO—he’s been busy attending most of these events. Our Women In Hospitality initiative expanded west, with its inaugural Pittsburgh event at PNC Park selling out. Even though the PRLA Golf Classic East has passed (June 24), you still have an opportunity to sign up for the Golf Classic West to be held on September 29 at Pittsburgh’s beautiful Fox Chapel Country Club. We hope you

• SUMMER 2014

plan to attend the Fall Membership Meeting and Awards Banquet on October 27 & 28. The new expanded format will include keynote speakers, educational panels and a social event.

The opening keynote speaker will be Mark Woodworth, president of PKF Hospitality Research Group and one the world’s authorities in the hotel industry. At the awards dinner on Tuesday, we’ll hear from Doug Brooks, former President, CEO, and Chairman of Brinker Restaurants. Doug started as a busboy/dishwasher and ended up running one of the largest public restaurant companies in the world.

IN THIS ISSUE. Take note of our guest

column, this quarter authored by the noted service author, Chip Bell. Learn more about supporting the future of the industry through high school mentoring programs and check out what your peers are up to in Chapter News & Notes. Also, be sure to read Back to the Future: What your business would be like without PRLA. As always, thanks for your continued support. With members, we can do anything!

With Best Regards,

Rick Sell Chairman of the Board

John Longstreet President & CEO

LEGISLATIVE CORNER

BUDGET SEASON By the time you read this article, the legislature will hopefully have filled an $800 million budget hole and passed a state budget before heading back to their respective districts to campaign for this fall’s general election. PRLA has also spent the month of June advocating for the following key issues of the association:

BACK TO THE FUTURE: WHAT WOULD YOUR BUSINESS BE LIKE WITHOUT THE PRLA? PRLA is only as strong as the number of hospitality industry businesses that are members. Our advocacy efforts are only as strong as our political action committee (PAC) and political education committee (PEC).

Alcohol license specific issues • The licensee discount for liquor license holders would be only 7 percent.

• Restaurants without a liquor license would be able to purchase a “wine-only” license for a small fraction of the cost of the investment current R license holders have made.

Members and non-members often ask: What has PRLA done for me? We have compiled the following list of what your business would be like without the recent advocacy efforts of the PRLA to answer that question:

• Restaurant licensees would not have the ability to cater-off premise.

General business issues

• Fines and fees would be increased for all licensees, without any reform to the Bureau of Liquor Control Enforcement.

• Minimum wage could be as high as $10.10 per hour, tipped wage could be $7.07 per hour—both could be tied to inflation.

• Local hotel tax dollars, used for tourism promotion to bring tourists to your location could be used for local budget funding.

• All hotels and restaurants would have to have a sign at the front of the business warning of human trafficking, with a hotline number to call if someone sees something suspicious.

• The sales tax vendors allowance for businesses that submit taxes on time would be eliminated.

• Twenty-two cities across the Commonwealth would have a 10 percent across-the-bar tax.

• Businesses would be forced to absorb the cost of credit card processing fees, as opposed to assessing them across a full bill, including tip.

• A sugary drink tax would be in effect in Philadelphia and potentially other cities across the Commonwealth.

• Philadelphia would have a 15 percent across-the-bar tax.

• All businesses in Philadelphia would have to offer up to 56 hours of paid leave, for all full- and part-time employees, with no requirement to call off ahead of time.

• The PLCB would be using flexible pricing, thus raising the cost of product for licensees.

• All 501(c)(3) organizations would be able to obtain a special occasion permit, allowing them to sell alcohol without a license.

Every day, PRLA fights for the hospitality industry and to protect your bottom line. We have accomplished significant victories for the industry but there is so much more we still could accomplish if all of our members supported the association’s advocacy funds. The results of the 2014 general election in November will determine the future of our industry, and your investment in PAC and PEC is the only way we can strengthen our voice and increase our advocacy efforts. Please complete the form on page 9 and make your investment in your industry today.

REMINDER The PAC uses personal donations from our members that go directly to campaign committees of members of the legislature and political candidates that support the ideals and goals of the PRLA. The PEC uses corporate donations to pay for the tools we use to educate legislators. PRLA’s lobby contracts, educational pieces, lobby day and media tools are all paid for from this fund.

The Pennsylvania Restaurant & Lodging Association is committed to representing the hospitality industry at all levels of government on legislative and regulatory issues that have a direct impact on our industry and our members’ bottom lines. The above issues are just a few of the priorities in which your association is currently engaged.

SUMMER 2014

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PENNSYLVANIA RESTAURANT & LODGING matters

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legislator spotlight SEN. JOHN T. YUDICHAK, who represents the people of the 14th Senatorial District in Carbon, Luzerne and Monroe counties, has been highly regarded as an effective and independent advocate for the people of Pennsylvania for more than a decade.

Senator John Yudichak

Senator Yudichak has been highly regarded as an effective and independent advocate for the people of Pennsylvania for more than a decade.

From environmental protection to helping senior citizens to community safety, John has championed numerous issues throughout his tenure in the Senate and House of Representatives.

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PENNSYLVANIA RESTAURANT & LODGING matters

From environmental protection to helping senior citizens to community safety, Sen. Yudichak has championed numerous issues throughout his tenure in the Senate and House of Representatives. Some of his legislative accomplishments include the Sgt. Sherwood Baker Act, the Senior Citizens Full Benefits Act, the Waste Tire Act, Underground Storage Tank Act and Pennsylvania’s first Anti-Gang Act. While his work in state government has had broad, positive effects across the Commonwealth, some of Sen. Yudichak’s most important work continues to be done at home—in communities across the 14th Senatorial District.

Along with Congressman Lou Barletta, Sen. Yudichak launched Operation Gang Up, a regional, community-based initiative created to address criminal gang activity in our region. A staunch advocate for keeping communities safe, Sen. Yudichak helped write Pennsylvania’s first anti-gang law, secured funding for safe schools training for teachers, and fought for investments in after-school and community programs for children.

Sen. Yudichak was instrumental in the creation of the $4 million Luzerne County Small Business Loan Program that helped the local small business community recover from devastating floods in 2011. The loan program continues to serve as perpetual resource for area small businesses to create jobs and expand their businesses. Sen. Yudichak also continues to lead discussions to spur economic development and create jobs for NEPA families. Some major business development projects that Sen. Yudichak helped bring to the region include the development of a Geisinger Community Practice Facility in Nanticoke, the reconstruction of Coal Street in Wilkes-Barre, the relocation of DBI Services headquarters to Hazleton, the expansion of Caremark/CVS to Hanover Township, and the expansion of both KME in Nesquehoning and Sanofi Pasteur in Swiftwater through opportunities in Pennsylvania’s natural gas industry.

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A tireless advocate for public libraries and area youth programs, Sen. Yudichak founded the Yudichak Family Lighthouse Fund of the Luzerne Foundation through private charitable efforts. The Yudichak Family Lighthouse Fund has donated more than $100,000 to local libraries and other important community programs like: The Luzerne County Summer Reading Program, The Sally Yudichak Expressive Arts Program at the Children Services Center, the McKeown Endowment for Senior & Youth Ministry at All Saints Parish, and the Michael Carlo Scholarship Fund for Public Safety Training at Luzerne County Community College.

He is a graduate of Greater Nanticoke Area High School, Wyoming Seminary Preparatory School and Pennsylvania State University where he earned a bachelor’s degree in English and a master’s degree in American Studies. He resides in Plymouth Township with his wife, attorney Heather Yudichak, and their daughters, Sarah, Anna, Evelyn and Grace.

PAC/PEC Contribution Form

Political Action Committee & Political Education Committee

YES! I want to protect my industry and support the PAC and PEC. I/my company will contribute the following amount:

CONTRIBUTION TYPE q Personal Check (payable to PRLA-PAC)

q $50

q $500

q $2,500

q Corporate Check (payable to PRLA-PEC)

q $100

q $750

q $5,000

q PAC-to-PAC Check (payable to PRLA-PAC)

q $250

q $1,000

q other $_______

q Credit Card (MasterCard or Visa only)

CONTRIBUTOR INFORMATION

CREDIT CARD PAYMENT

*required

*Company Name

Card Type:

q MasterCard

q VISA

*Address

This is a :

q personal card

q corporate card

*City

*State

*Phone

Website

*Contact Name

*Contact Email

Credit Card #

*Zip

Exp. Date

Cardholder’s Name Billing Address (if different) City

RETURN FORM & PAYMENT TO PRLA, ATTN: PAC/PEC, 100 State Street, Harrisburg, PA 17101

State

Cardholder’s Signature

ServSafe® Food Protection Manager Certification Classes

TODAY REGISTER rg www.prla.o 353 (800) 345-5

presented by the Pennsylvania Restaurant & Lodging Association

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Retest, home study and online classes also are available.

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Visit www.prla.org or call (800) 345-5353 for details.

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How is your ...

Service Scenography?

by Chip Bell The food at this well-known seafood restaurant chain was very good and reasonably priced. There were a few nautical photos on the walls. Except for those two features—pictures and menu—it could have just as easily been a steakhouse, Mexican or Italian food restaurant. I left without any thought of seaside on my brain … just the fact that my tummy was full. But, I could not help but notice the wide array of missed opportunities to turn a pleasant meal into a powerful memory.

The Greeks called it scenography— creating the stage props, costumes and subtle messaging to be completely congruent with the screenplay of the Greek tragedy or comedy. Today we would call it “theatre design.” There was none of that at this seafood restaurant. The landscaping out front was very similar to the Chili’s rocks and cactus nearby.

There were no seagulls … even fake ones … welcoming guests as they entered the front door. I would have enjoyed a receptionist greeting more like boarding a pirate ship. The music would have been sea songs and not Vince Gill.

The bathroom was clean but could have been from any medium priced restaurant in the country—no sounds of waves breaking on the shore. The waitress knew nothing about the tilapia I ordered except how it was prepared. I longed for artifacts hanging on the restaurant walls that took me back to days of fishermen hauling in nets of fish. And, my take-away souvenir after paying the bill could have been a piece of salt-water taffy! The receipt could have been aquamarine not boring white.

Want to feel scenography in action? Walk into any Hotel Monaco and you will think you have been transported to a palace in Persia or Arabia. Rich tapestry in deep romantic colors and fresh flowers adorn the lobby and guest rooms. No boring white bathrobes in the closet; they are zebra or leopard print robes along with a yoga mat. Bathroom amenities include exotic perfumed soap. Most rooms have a deep windowsill meditation station overlooking the city. If you like, housekeeping can arrange to put a goldfish in your room in a basketball sized bowl with colorful rocks. Turn down service includes a surprise on your pillow, not the preverbal mint. My last stay I got a foreign coin.

SUMMER 2014

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The scenography of service can be your playground to choreograph the total mindset of your guests. Whether restaurant or hotel, your guests care about their total experience, not just your core offering of a good meal or a comfortable night’s stay. Make it your practice to immerse your guests in the nuisances of what your enterprise is all about. Create a backstory for your hotel or restaurant that can elevate the imagination of your associates. Put your senses on steroids and create an experience that yields a story your guests are eager to spread.

Chip R. Bell is a renowned keynote speaker, customer loyalty consultant and author of several bestselling books on customer loyalty.

His newest book is The 9½ Principles of Innovative Service (www.simpletruths. com). Chip can be reached at www.chipbell.com.

PENNSYLVANIA RESTAURANT & LODGING matters

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LEGAL DOCKET

Arbitration

The antidote to class actions

by David Sherwyn

IT’S BEEN ALMOST TWO

years since employers let out a sigh of relief when the Supreme Court overturned the 9th Circuit decision in Wal-Mart v. Dukes and decertified the class of plaintiffs suing Wal-Mart, the nation’s largest employer, for sex discrimination.

The class consisted of approximately 1.5 million of the retailer’s former and current female employees.

While the details of the lower court and Supreme Court decisions are beyond the scope of this article, the lesson for many employers was the fear that class actions, regardless of merit, could put an entire company at risk.

While the obvious response, “don’t violate the law,” should seemingly resolve the fear, the fact is that many employment lawsuits, such as wage and hour or discrimination cases, are often difficult to defend. This may occur because: (1) The law is unclear.

(2) There are shades of gray in employment decisions.

(3) It is difficult to ensure compliance in large multi-state or multi-national corporations.

(4) Sometimes companies face “bad facts” even when they did not violate the law.

Although defending the allegations of one employee or even a group is expensive, most employers are able

to do this. Defending a class action; however, often requires resources beyond what many employers can marshal. There is, however, a way to avoid such costly litigation: arbitration.

Arbitration is an adjudication procedure that is less formal than litigation. Procedures that you would find in court are either relaxed or not in place at all. Instead, arbitration takes place in a conference room, not a court; arbitrators are not judges (e.g., there is no reason to stand when they enter the room); the rules of evidence are

Because it is less formal, private, and difficult to appeal, arbitration should be faster and less expensive than litigation.

difficult to appeal, arbitration should be faster and less expensive than litigation.

The biggest dispute over arbitration is fairness. The issue here is that most employment law scholars and other employee advocates contend that arbitration is unfair to employees. While statistics do appear to support this conclusion, we note that these data are flawed. What is missing in the data is a baseline of the percentage of cases that have merit. Lacking the baseline, scholars compare arbitration results with litigation results. If they find higher success rates in litigation they immediately contend that arbitration is unfair, but this comparison does not account for cases without merit.

If we had such a baseline of meritorious cases, we could compare the two systems against the “right” answer, but this is not possible. Still, the data out there simply does not support the argument that arbitration is unfair.

While the evolution of the law of arbitration is complex, the answer to the most relevant question is simple: for the last 10 years, employers with experienced employment counsel have been able to draft policies that will ensure that their employment lawsuits will be resolved in arbitration, not litigation.

relaxed; and written documents need not comply with court rules with regard to font, margins, table of contents and the numerous other requirements. Arbitration is private, whereas litigation is public. It is difficult to appeal an arbitration decision.

Because it is less formal, private, and

Class actions can destroy a company. They provide the plaintiffs’ lawyers with huge fees and the employees often receive a fraction of what they are due. Arbitration avoids class actions and provides both the employer and the employee their day.

For a full discussion of this topic see: www. hotelschool.cornell.edu/industry/centers/ cihler.

David Sherwyn is the John and Melissa Ceriale Professor of Hospitality Human Resources and a professor of law at Cornell University’s School of Hotel Administration. He is also the academic director of the Cornell Institute for Hospitality Labor and Employment Relations and a research fellow at the Center for Labor and Employment Law at New York University’s School of Law. SUMMER 2014

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PENNSYLVANIA RESTAURANT & LODGING matters

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EDUCATION & TRAINING

OSHA Regulatory Compliance Awareness

by Thomas G. Barnowski, Director of Corporate & Public Safety Education, Northampton Community College

In a recent training session, the presenting Occupational Safety and Health Administration (OSHA) compliance official was asked an array of questions pertaining to regulatory compliance and associated consequences for non-compliance. The inquiries ranged from the consequences associated with willful and total compliance avoidance to discussion of picking and choosing which regulations an organization would accommodate. One attendee asked “So what if I don’t comply with any regulations at all and get cited for $200,000; who’s going to collect that?” The reply from the compliance official was direct, “The Internal Revenue Service (IRS) deals with collections and likely after its collection procedure is concluded, you would be out of business.”

Hazard Communication Standard Pictogram As of June 1, 2015, the Hazard Communication Standard (HCS) will require pictograms on labels to alert users of the chemical hazards to which they may be exposed. Each pictogram consists of a symbol on a white background framed within a red border and represents a distinct hazard(s). The pictogram on the label is determined by the chemical hazard classification.

The awareness of OSHA regulatory compliance for a significant number of employers is misunderstood, misinterpreted or ignored. The consequences for any of these actions could be significant. Within the restaurant and lodging industries, the awareness of regulatory obligation seems to run the spectrum from complete compliance to complete disregard. Where individual organizations fall in this spectrum is usually associated with their respective interests about safety. One of the most frequently cited violations for the hospitality industry is the Hazard Communication Standard [see sidebar]. Surprisingly, a significant number of employers are not even aware of its existence. So the question seems to be centered on how can organizations comply if they are not aware or their responsibilities?

Awareness begins with information. Comprehensive information about regulations and compliance can be found on the OSHA.gov website. A phone call to the local OSHA office will also provide specific information for organizations to begin their efforts towards compliance.

Training and education opportunities are available through OSHA-sanctioned Outreach Training Institutes or local community colleges that specialize in OSHA Outreach Training.

Clearly, the consequences of non-compliance can be expensive and in some cases business ending. However, the investment in safety yields returns that will enhance the bottom line. As organizations move forward, it would benefit all to consider safety as an integral component of success. It makes sense to incorporate safety in all aspects of any organization. But for those who choose to ignore safety while avoiding OSHA regulations, the consequences could be severe.

OSHA’s Hazard Communication website (www.osha.gov/dsg/ hazcom/index.html) has the following QuickCards & OSHA Briefs to assist employers with the required training: • Label QuickCard • Pictogram QuickCard • Safety Data Sheet QuickCard • Safety Data Sheet OSHA Brief • Label/Pictogram OSHA Brief

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PENNSYLVANIA RESTAURANT & LODGING matters

• SUMMER 2014

call for entries

Awards Program Call for Entries

The Pennsylvania Restaurant & Lodging Association is now accepting nominations for its 2014 Awards Program in the following categories: EXCELLENCE IN FOOD SAFETY AWARD Deadline: August 15, 2014

EMPLOYEE OF THE YEAR AWARD MANAGER OF THE YEAR AWARD WILMER S. LAPP COMMUNITY SERVICE AWARD CUSTOMER RELATIONS AWARD “ECO HERO” AWARD LIFETIME ACHIEVEMENT AWARD Deadline: October 1, 2014

Criteria, eligibility requirements, nomination forms and more information about the program can be found at: www.prla.org/awards

ask

US

Knowledge is power in your operation. As a PRLA member, you have many informational resources available at your fingertips to help you with your day-to-day legal, regulatory and operational questions.

How do I get involved with the next generation of hospitality industry professionals?

PRLA offers its members several opportunities to engage the next generation of hospitality industry professionals.

Educational Foundation Scholarship Program

Host a Facility Tour

Consider making a donation to the Educational Foundation Scholarship Program. Scholarships are awarded to students who are pursuing a post-secondary degree in an accredited culinary arts or hospitality management program. To date, the Educational Foundation has awarded more than $90,000 in scholarship monies.

For more information about the Scholarship Program, visit www. prla.org/scholarship. To donate to the scholarship fund, call (800) 345-5353.

One way students tie their classroom learning to the work experience is by seeing a restaurant or hotel in action. By allowing students to tour your restaurant or hotel and see how the pieces fit together, you give them a greater understanding of the overall process.

Participate in ProStart or HTMP PRLA supports two high school hospitality programs: ProStart® and Hospitality & Tourism Management Program (HTMP). Both programs tie classroom learning to real-world work experiences for high school students.

ProStart is a nationally accredited two-year high school curriculum focusing on culinary arts and management that was developed by the National Restaurant Association Educational Foundation.

HTMP was developed by the world-recognized American Hotel & Lodging Educational Institute as a two-year high school curriculum to prepare students looking to pursue a career in the hospitality industry. Both programs were developed in collaboration with industry professionals to ensure what is being taught in the classroom translates directly to the work environment.

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PENNSYLVANIA RESTAURANT & LODGING matters

• SUMMER 2014

Become a Mentor Mentors help students make the connection between classroom learning and job performance. Mentors also provide support for student goals, career competence and character development by acting as a teacher, a supervisor, a coach, counselor and a role model.

Sponsor the ProStart Competition In 2015, PRLA will host its inaugural statewide ProStart competition. The winner of this event will be automatically entered into the prestigious National ProStart Invitational. In addition to bragging rights, winners at the national level are eligible for additional scholarship money.

For more information on becoming involved in ProStart or HTMP, call or email Hope Sterner, PRLA education coordinator, at (800) 345-5353 or hsterner@prla.org.

CHAPTER NEWS & NOTES

what’s happening around the state?

BRANDYWINE CHAPTER • The Embassy Suites Hotel Valley Forge in Wayne hosted Brandywine Chapter’s Navigating Your Membership Meeting on May 13, which included an in-depth legislative update and discussions with representatives from Heartland Payment Systems, BMI and the PRLA membership team.

In addition, four students continuing their education in the hospitality industry were honored with scholarships from the Brandywine Chapter’s contributions to the PRLA Educational Foundation Scholarship Fund.

were invited to this annual barbeque and networking event. The chapter’s scholarship award recipients also were honored that night.

• Renovations at the Hilton Harrisburg are slated to start early this summer with a grand reopening in the fall. The renovations include two exciting new dining concepts: a casual small plate restaurant and a high-end steakhouse. The Hilton hosted Central Chapter’s May 12 Meet & Greet with Rep. Stephen Bloom.

• Hershey Country Club will host the 23rd annual PRLA Central Chapter Golf Outing on Monday, October 20. Proceeds benefit the PRLA Educational Foundation and the PA State Police Camp Cadet program.

The tournament includes a buffet lunch and steak dinner prepared and presented by the ACF Harrisburg Chapter, putting contest, a day of golf on the beautiful Hershey East and West courses, contests, prizes and, if you’re lucky, a get out of jail free card.

LANCASTER CHAPTER

• Mark your calendars for the Brandywine Chapter Back to School Golf Outing, taking place on Monday, September 8 at Applecross Country Club, Downingtown. The outing, which benefits the PRLA Educational Foundation Scholarship Fund, will include a food-truck lunch, sponsored

by PJ Whelihan’s Pub, Victory Brewing Company beer on tap all day, silent auction, and an Oktoberfest-themed dinner.

• Please join the Lancaster Chapter at its annual golf outing to benefit the PRLA Educational Foundation Scholarship Fund on Monday, September 22 at Foxchase Golf Club, Stevens. The day includes food stations lunch, golf, contests, prizes, silent auction and buffet dinner.

CENTRAL CHAPTER

• On October 2, Vintage Restaurant & Bar, Easton, will host the second annual Sip, Savor, Smoke – Enjoy! an evening of premium cigars, liquor tasting and elegant food stations. Proceeds of this chapter event will benefit the Educational Foundation scholarship fund.

• PA Flavor—the ultimate beer & food pairing was held on Saturday, April 26 at the Pennsylvania Farm Show Complex in Harrisburg. PA Flavor is presented jointly by the PRLA Central Chapter, Brewers of PA, American Culinary Federation (ACF) and Department of Agriculture’s PA Preferred Program. Focusing on Pennsylvania products, this sampling event included more than 100 Pennsylvania breweries, PA Preferred food producers and PRLA member restaurants.

LEHIGH VALLEY CHAPTER

PHILADELPHIA CHAPTER • PRLA co-sponsored an event with Comcast Business that featured celebrity chef Robert Irvine at the Crystal Tea Room in Philadelphia on May 5. Chef Irvine described innovations in technology in the restaurant industry while guests enjoyed a three-course meal.

• Harvest Seasonal Grille and Wine Bar hosted the Philadelphia Chapter Membership Reception on June 11 with John McNichol, Pennsylvania Convention Center president & CEO, who provided an update on recent changes and future plans at the Center.

• Congratulations to Victory Beer for taking home Brewery of the Year, Imperial Pale Ale, Lager & Wheat Beer of the Year honors at the 2014 Philly Beer Scene Awards. Iron Hill Brewery was awarded Brewpub of the Year and Strong Dark Beer of the Year, while Origlio Beverage was voted as Wholesaler of the Year. Keep up the good work!

• Stocks on 2nd in Harrisburg and proprietors K.J. and Stephen Weinstock have grown their catering division with events in Washington, DC, Philadelphia and Virginia, and plans for a gig next year in Hawaii! Stock’s catering clients include Gov. Tom Corbett and members of the US Supreme Court.

• Central Chapter held its annual Baseball Night on City Island on June 19. Members of the local ACF and Women in Hospitality groups

• Women in Hospitality Philadelphia will hold a networking reception on Wednesday, July 16 at Cuba Libre, Philadelphia. The evening will feature complimentary hors d’oeuvres and signature Mojitos! Learn more about Women in Hospitality at www.prla.org/WIH. • Join us for the launch of Pennsylvania’s Under 30 Hospitality Industry Gateway on September 4 at Radisson Blu Warwick Hotel, Philadelphia. The event will include a tour of the newly renovated hotel, hors d’oeuvres and time for networking.

SOUTHERN CHAPTER • Congratulations to Little Everett’s BBQ of Hanover, which celebrated its second anniversary this May with menu specials and free ice cream and cookies.

Continued on page 18

For more information on any of the above events or to include your event or news in the next issue of Pennsylvania Restaurant & Lodging Matters, contact Heidi Howard, PRLA meeting and event planner, at (800) 345-5353 or email to hhoward@prla.org.

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CHAPTER NEWS & NOTES continued

WESTERN CHAPTER • PRLA congratulates Steve Steingart on his recent retirement from the Allegheny County Health Department. Steve has been and will continue to be a member of the PRLA Western Chapter Board of Directors and a

• ARAMARK at PNC Park hosted the inaugural Women in Hospitality Pittsburgh reception on Monday, June 2 at the Hall of Fame Club. More than 100 people attended the event and enjoyed food stations and an open bar while networking with industry peers. The next WIH Pittsburgh event will take place on Tuesday, September 30 at the Westin Convention Center Pittsburgh. More information about this initiative may be found at www.prla.org/WIH. • Butcher and the Rye is the only restaurant in Pittsburgh and one of only three in Pennsylvania to receive the OpenTable 2014 Diners’ Choice Award.

• The fifth annual PRLA Night at PNC PARK will take place on Monday, August 11 and will include barbeque buffet, craft beer, wine and a great night of baseball with the Pittsburgh Pirates!

This friends, family and networking event always sells out, so get your tickets early.

strong supporter of our industry. Friends, family and Western Chapter board members celebrated with Steve at a dinner party at Common Plea Catering hosted by John Barsotti on June 16.

• Fairmont Pittsburgh recently received two prestigious awards.

The hotel ranked #1 in guest satisfaction among Fairmont Hotels & Resorts Worldwide. Conducted by J.D. Power & Associates, the Fairmont received the highest guest satisfaction score within the hotel chain. And, the hotel was also named the Fairmont Hotel & Resorts 2013 Hotel of the Year. This award recognizes the Fairmont Pittsburgh for the best overall operating performance.

Congratulations!

For more information on any of the above events or to include your event or news in the next issue of Pennsylvania Restaurant & Lodging Matters, contact Heidi Howard, PRLA Director of Events & Engagement, at (800) 3455353 or email to hhoward@prla.org.

Harford Mutual

is serving up complete Restaurant Coverage in Pennsylvania Liquor Liability—new for 2014 Ask your agent or visit HarfordMutual.com

www.harfordmutual.com

18 •

PENNSYLVANIA RESTAURANT & LODGING matters

• SUMMER 2014

WELCOME NEW MEMBERS Restaurant Members BFF Gottehrer Bala Cynwyd Blue Sky At the State Easton Blue Sky Cafe Bethlehem Bridge Inn Pleasantville Oley Coffee Bar Philadelphia Elevation Burger Reading Forks Family Restaurant White Haven Genevieve’s Kitchen Doylestown Jack Duggan’s Pub Philadelphia Johnson’s Cafe Montoursville King George II Inn Bristol Lanigan’s Irish Pub & Eatery New Castle Lavery Brewing Company Erie LongHorn Steakhouse Harrisburg M & J Pizza Camp Hill Not Your Average Joe’s Glen Mills Serafina Philadelphia Philadelphia Smith’s Restaurant Philadelphia Starz Enterpriz Philadelphia Subway of Erie Erie Tavern 17 Philadelphia

The Grilled Cheese Cafe & Catering Cogan Station Tom’s Kitchen Sugarloaf Woods Pub & Grill Boyertown

Lodging Members Comfort Suites Carlisle Carlisle Cove Haven Resort Lakeville Historic Fairfield Inn Fairfield Paradise Stream Resort Mount Pocono Radisson Blu Warwick Hotel Philadelphia Philadelphia

EmployeeMax 609 Aberdeen Road, Kennett Square, PA 19348 Bob Curran

Shipley Energy 415 Norway Street, York, PA 17406 Dylan Hoffman

Flaherty & O’Hara PC 2005 Market Street,10th Floor, Philadelphia, PA 19103 Mark Kozar Mark Slag

Sysco Philadelphia 600 Packer Avenue, Philadelphia, PA 19148 Bernadette Minni

Loesel Schaaf Insurance 3537 West 12th Street, Erie, PA 16505 Pat Wachter McNees Wallace & Nurick LLC 100 Pine Street, Harrisburg, PA 17108-1166 Barbara A. Darkes PortaBeer 474 Teece Avenue, Pittsburgh, PA 15202 Albert Ciuksza

Terminix Commercial 382 Turner Way, Aston, PA 19014 Tony McNally Thunder Wash 2664 Ridge Road, Elverson, PA 19520 Brittany Petti Weiser Mazars 1700 Market Street, Philadelphia, PA 19103 Fred Kaplan

Wyndham Garden Pittsburgh Airport Coraopolis

Other Hospitality Susquehanna River Valley Visitors Bureau Lewisburg Wilderness Voyageurs Outfitters Inc. Ohiopyle

Institution Members Pittsburgh Chinese Restaurant Association Pittsburgh

Allied Members Blumling & Gusky LLP 1200 Koppers Building, 436 7th Avenue, Pittsburgh, PA 15219 Gerald Cook Darling International Inc. 825 Wilson Avenue, Newark, NJ 07105 Jack LaBerta

Restaurant Program: Eastern Insurance, together with Millers Mutual Group, has developed a program specifically for restaurants with some of the most competitive rates in the state.

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SUMMER 2014

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PENNSYLVANIA RESTAURANT & LODGING matters

• 19

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