A PUBLICATION OF THE OREGON RESTAURANT & LODGING ASSOCIATION | JUL/AUG 2017
RESPONSIBILITY FOR SUSTAINABILITY Restaurants Work to Reduce Waste and Conserve Resources
also in this issue 2017 BUYER’S GUIDE:
ORLA's Annual Product and Resource Guide
Legislative Session Update Environmental Stewardship
Fort George Brewery + Public House, Astoria PHOTO COURTESY OF FORT GEORGE BREWERY
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Presenting Sponsor
OCTOBER 8-9 RIVERHOUSE ON THE DESCHUTES, BEND
A NNUA L M E M BER M E E T I N G Hear a recap of the successes and challenges over the past year and help elect the Board of Directors.
H OSPITALI T Y I N DUS T RY AWA RD S D I N N ER Celebrate the 2017 Restaurateur, Lodging Operator, and Employee of the Year.
RECHARGE, RETOOL AND ENGAGE WITH YOUR INDUSTRY PEERS.
ORLA’s Convention provides an exceptional opportunity to engage in meaningful discussions on critical issues affecting our industry, learn best practices to run your business, and network with industry leaders and peers.
PRESENTING SPONSOR
TASTE BEND SPONSOR
CLOSING PARTY/SUNDAY LUNCH SPONSOR
AWARDS DINNER/MONDAY LUNCH SPONSOR
KEYNOTE SPONSOR
MONDAY BREAKFAST SPONSOR
INDUSTRY P ROG RAM I N G Learn from speakers and breakout sessions specific to Oregon's hotels and restaurants.
VENDOR SHOWC AS E Meet with our allied members to talk about what products and services will help your business thrive.
NATIONA L AFFI L I AT E UP DAT E Hear National Restaurant Association and American Hotel & Lodging Association representatives discuss issues impacting our industry.
RESTAURATEUR AWARD SPONSOR
LODGING AWARD SPONSOR
ALLIED AWARD SPONSOR
EMPLOYEE AWARD SPONSOR
INDUSTRY C ON N EC T I ON S Network with your peers and cultivate meaningful industry relationships.
ORLA’S TA S T E BEN D OUT I N G Visit participating member restaurants who will be serving up something special just for Convention attendees. Shuttle buses will be provided.
VE NDO R SHO WCA SE Creative Lighting Company • Crystal Investment Property • Dr. Pepper Snapple Group Elliott, Powell, Baden & Baker • Enterprise Merchant Services • First Data Fournier Group • Liberty Mutual • My Accounting Team • Occuscreen Peterson Equipment Company • SeQuential • Summit Cleaning & Restoration Third River Marketing • USA Today • World Wide ATM
CLOSING CE L EBRAT I ON Enjoy music, dessert and libations while overlooking the Deschutes River and dancing the night away.
SE MINA R SP O NSO RS Clark Nuber • Shari's Cafe & Pies • USA Today
OREGONRLA.ORG/CONVENTION | 800.462.0619 | #ORLACON17 OregonRLA.org - 3
PRESENTING SPONSOR
MAJOR SPONSORS: LUNCHEON
HOLE SPONSORS TO DATE:
GOLF CART
BARGREEN ELLINGSON BUFFALO WILD WINGS
ALL LEVELS ARE WELCOME!
COHO RESERVATIONS
DRIVING RANGE
COMCAST SPOTLIGHT
TEE IT UP FOR PAC!
CREATIVE LIGHTING ECOLAB
July 31, 2017 Langdon Farms Golf Club Aurora, Oregon
BEVERAGE CART
FIRST DATA FOURNIER GROUP GENERAL PARTS
HOLE-IN-ONE
GENERAL DISTRIBUTORS INC. KENNEDY RESTORATION
PUTTING GREEN
Participation in this tournament benefits hospitality in Oregon and is vital to the strength of our political action committee and the growth of our industry. All proceeds from the event directly support ORLAPAC’s mission to advocate for favorable business legislation in Oregon.
MY ACCOUNTING TEAM PASABAN ACCOUNTING SOLUTIONS PORTLAND TRAIL BLAZERS
LUNCH SUPPORTING
SPONSORSHIP OPPORTUNITIES: Marla McColly, MMcColly@OregonRLA.org EVENT AND REGISTRATION: Jennifer Starr, JStarr@OregonRLA.org
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SUMMIT CLEANING & RESTORATION WHIRLOCAL NEIGHBORHOODS, A DIVISION OF THIRD RIVER MARKETING
First Data KP CONTEST
McMenamins Hotels & Pubs
JULY / AUGUST 2017 Main Ingredient is published six times a year by the Oregon Restaurant & Lodging Association (ORLA), 8565 SW Salish Lane, Suite 120, Wilsonville, Oregon, 97070, 503.682.4422, 800.462.0619. Articles address issues, programs, news and trends important to Oregon’s foodservice and lodging industry. To learn more visit OregonRLA.org.
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Fort George Brewery + Public House, Astoria PHOTO COURTESY OF FORT GEORGE BREWERY
JOIN ORLA TODAY To become a member of the Oregon Restaurant & Lodging Association, please contact Jennifer Starr, JStarr@OregonRLA.org or 503.682.4422.
SUBMISSIONS For submission guidelines or other editorial input, please contact Lori Little at LLittle@OregonRLA.org.
ADVERTISING Please support the advertisers herein; they have made this publication possible. For information on advertising opportunities, please contact Mt. Angel Publishing. MAGGIE PATE MT. ANGEL PUBLISHING, INC. 541.968.3544 | Maggie.P@MtAngelPub.com
Special Section
PUBLISHER
27 | 2017 Buyer's Guide
Jason Brandt, President & CEO, ORLA EDITOR
ORLA's Annual Product and Resource Guide
Lori Little, ORLA DESIGN Heidi Janke, ORLA
ORLA BOARD OF DIRECTORS Vijay Patel, Chair, A-1 Hospitality Zach Poole, Vice Chair, Pig ‘N Pancake Buggsi Patel, Treasurer, BHG Hotels Jerry Scott, Elmer’s Restaurants, Immediate Past Chair Chris Bebo, Provenance Hotels Richard Boyles, InnSight Hotel Management Group Lucinda DiNovo, The Mill Casino Hotel Treva Gambs, Gamberetti's Italian Restaurant Erin Gilchrist, Bandon Dunes Golf Resort Terry Goldman, DoubleTree by Hilton Portland Jim Hedlund, Bugatti’s Family of Restaurants Wray Hutchinson, Buffalo Wild Wings Vickie Irish, Shari's Restaurant Group Steven Johnson, Vip's Industries
Features 16
| Responsibility
for Sustainability
Restaurants Working to Reduce Waste and Conserve Resources
21 | Environmental Stewardship Lottery’s Revenues
Bolster a Sustainable Environment for Oregon.
Masudur Khan, Seaside Lodging LLC John Lenz, Jaspers Cafe Kent Lewis, Anvil Media Bobbie McDonald, Sysco Jennifer Nelson, Inn at the 5th Komal (Tina) Patel, ALKO Hotels (Ex Officio)
22 | The Buried Truth How Sustainability Fits Into
Government Affairs 9 | Legislative Update ORLA on the Front Lines Advocating for Our Members
10 | Having a Voice in Food Safety Restaurateurs Encouraged to Serve on Food Service Advisory Committees
Membership 6 | President's Letter ORLA’s Framework Will Fire on All Cylinders.
13 | New Retirement Savings Plan State Plan for Employees Launches July 2017.
36 | Business Personal Property Nightmare Navigating Personal Property Tax 41 | Manage My Restaurant Being Prepared for Health Inspections 45 | News Bites
Information From Around the Industry
Your Business Model
Dani Rosendahl, On Deck Sports Bar and Grill Michael Rowan, Deschutes Brewery Randy Xavier, Food Services of America
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PRESIDENT'S LETTER
ORLA’s Framework Will Fire on All Cylinders
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here have been a number of changes taking place at your industry association over the past year and more changes are on the way. Recently, the ORLA Board of Directors approved what I’ll refer to as our organizational playbook to keep us focused on industry priorities that are of value to the membership. On the following page you will see the playbook and its content which focuses on core areas of responsibility - industry leadership, engagement, advocacy, education, and service to our communities. I’ve never been a huge fan of “strategic plans” as far too often they seem to be an exercise in time investment with the end result being the plan collecting dust on a shelf somewhere in the office. Our goal with this document is to provide a straightforward overview of our association identity and the path we see ahead. We want to be the association of choice for Oregon’s hospitality employers. If we’re not the first association industry employers want to join when assessing their membership organization options then we’re not doing enough to showcase the value of ORLA membership and the importance of investing in the success of our own industry first. I would argue that active engagement and industry mobilization have never been more important. And we have worked hard to improve our accessibility and availability to make sure you have the guidance and answers you seek when issues arise in your operation. A key component within our playbook right now is the ongoing assessment of vendor relationships and business services. With 6 - Main Ingredient - Jul / Aug 2017
cost drivers challenging operations across the board, we have a duty to help our members find new ways to save money. We take this responsibility seriously and know our role is important as margins tighten in a growing regulatory environment on the West Coast.
We have some real opportunities on our doorstep that we are excited to share at our upcoming gatherings. We hope you take the opportunity to make ORLA’s Convention a top priority for your schedule this fall. While your summer schedule fills up, plan
Oregon Restaurant & Lodging Association
Strategic Plan I. LEAD
II. ENGAGE
GOAL #1:
GOAL #2:
Develop Comprehensive Solutions for Oregon’s Hospitality Industry
Facilitate Stronger Connections Between ORLA Leadership, ORLA Members, and Oregon Communities
Expand upon the business services and savings ORLA members can access to save time and money A. Analyze suite of current business services in their entirety and determine revenue, expense, perceived value, and return on investment for ORLA members B. Launch customer service training certifications for Oregon’s tourism industry through ORLA’s Education Foundation C. Launch a network of ORLA Hospitality Hub participants for specific products and services in a way that complements ORLA’s established Endorsed Service Providers D. Research new digital tools that could serve as future solutions to members dealing with cost escalations in their operation
A. Maintain productive and responsive relationships with ORLA members by hosting regional meetings across Oregon on a regular basis B. Develop regional leadership teams to assist with local and regional advocacy issues in need of ORLA professional support C. Explore the creation of a ‘Women in Hospitality’ group to assist the continued development of hospitality professionals D. Launch new digital communication tools to connect ORLA members with their association in innovative and convenient ways E. Build ORLA’s relationships with local Destination Management Organization (DMO) partners
out a little farther and block out October 8-9 at the Riverhouse on the Deschutes in Bend, Oregon for our annual conference. In addition, we look forward to rotating the event to Portland in 2018 and Seaside in 2019.
Mission: To advocate, communicate, and educate Oregon’s foodservice and lodging industries
Take this opportunity to review our industry playbook and reach out to us about areas of interest for you and your team. Remember that your seat at the table is here with us – take advantage and be a part of it.
Vision: To be the association of choice for Oregon’s hospitality professionals
JASON BRANDT, PRESIDENT & CEO, OREGON RESTAURANT & LODGING ASSOCIATION
Values: Integrity, Passion, Results Oriented, Entrepreneurial, Servant Leadership, Persistence
III. ADVOCATE
IV. EDUCATE
V. SERVE
GOAL #3:
GOAL #4:
GOAL #5:
Strengthen the Voice of Oregon’s Hospitality Industry
Relaunch ORLA’s Online and In Person Training Experiences
A. Develop policy platforms for the hospitality industry that correspond with ORLA’s strategic plan goals
A. Increase sales of Food Handler, Alcohol Server, and ServSafe training products
Develop a Public Facing ‘ORLA Serves’ Initiative to be Led by Members in Their Communities
B. Build up attendance at ORLA Policy Committee meetings and Regional Meetings across the state
B. Develop a plan for state scalability of ORLA’s proprietary intellectual property
C. Tackle local issues in Portland as a precursor to statewide policy discussions
C. Provide scholarships for training products available to hospitality workers in need of financial support
D. Grow ORLA’s Day at the Capitol event and mobilization opportunities in Salem for members
D. Develop a charitable giving program for ORLA members to invest in
E. Increase the size and scope of ORLAPAC
A. Identify philanthropic hospitality industry champions throughout Oregon B. Coordinate vision for regional philanthropic objectives with ORLA Regional Leadership Teams C. Improve public awareness of the contributions made by the hospitality industry to Oregon’s communities D. Provide outreach to local elected leaders to assist them in accomplishing their goals with available hospitality resources
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LEGISLATIVE UPDATE ORLA on the Front Lines Advocating for Our Members
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s you should know by now, the Oregon Restaurant & Lodging Association (ORLA) is the hospitality industry’s watchdog and advocate on issues and legislation affecting our industry. You can count on the ongoing efforts of ORLA’s government affairs team to advocate for favorable laws and fair regulations, and to stop unfair taxes and antibusiness legislation in their tracks. The following is an update of key national and statewide issues as of the printing of this publication. ORLA members will receive additional updates as they come about. Visit OregonRLA.org/GA for the latest updates. NATIONAL LEVEL Debit Card Swipe Fees May 26, U.S. House leadership announced that repeal of the Durbin Amendment has been removed from the Financial CHOICE Act. By keeping debit swipe protections in place, small businesses will not be stuck with a debit card tax on top of their already thin operating margins. Restaurateurs from across the country, including an Oregon delegation and staff from ORLA, advocated to keep in place these important debit swipe protections by meeting and calling Congressional members. This victory is a grassroots win for all involved. Tax Reform On a recent trip to Washington D.C., restaurant and lodging members and staff from ORLA met with our Oregon Congressional delegation to discuss tax reform. We reminded them that many of the owners in our industry are passthroughs: S Corporations, LLCs and Partnerships, and requested they keep that in mind while reviewing tax reform. While it will be important to reform the tax code for C Corporations, we also need them to consider pass-through entities when reforming the code.
STATEWIDE LEVEL As of this writing, the Oregon Legislature anticipates to Sine Die, or adjourn, on or around June 23. The constitutional deadline for adjournment of session is July 10, 2017. The following represents the status, as of this writing, of the key bills and issues which may impact the hospitality industry in the Oregon State Legislature: Pay Equity HB 2005 - Provides definitions relating to comparable work for purposes of pay equity provisions. Adds additional remedies for pay equity and wage-related violations that include right to jury trial and right to compensatory and punitive damages. ORLA initially opposed this bill. This is a bill that was going to pass this session no matter what efforts were done to kill it. ORLA joined others in amending the bill to make it better overall for our industry and other businesses. The bill was passed in both chambers and signed by the Governor. It takes effect January 1, 2024. Restrictive Scheduling SB 828 and HB 2193 - Requires employer to pay employee if employee is scheduled or called in to work but, due to employer, does not work entire shift. ORLA initially opposed this bill due to its restrictive and punitive nature and because research shows when Oregon employees are asked, three out of four do not want the government interfering with their work schedules. SB 828 has been moved to the Joint Ways and Means Committee. If it passes in the Joint Ways and Means Committee, it will move to the Senate floor, and then to the House for review. This bill only applies to retail, foodservice and hospitality industries. There have been numerous amendments and revisions to this bill including reducing the predictability pay from four hours to one hour, increasing the number of employees from 100 to 500 for the purposes of inclusion in the law, eliminating the private right of action except in the case of retaliation by an employer and including a permanent statewide preemption on local scheduling ordinances.
HB 2193 has been moved to the House Rules Committee and is in a holding pattern awaiting a vote on SB 828. Tourism HB 2744 - Amends definition of “tourismrelated facility” to include improvements to real property that have substantial purpose of supporting, promoting or accommodating tourism or tourist activities. ORLA opposes this bill. This bill would change the definition and allow lodging taxes to be used for benches, light posts and hanging baskets. Because Oregon tourism is so strong and the efforts to market and promote the state have been so successful, ORLA believes we should continue to respect and uphold the law passed in 2003 defining the percentages of lodging tax revenue dedicated to promotion, marketing and facilities. This bill was not passed out of committee and is effectively dead. HB 2768 - Expands definition of “tourism promotion” for purposes of local transient lodging tax revenue expenditures. ORLA opposes this bill. This bill would have allowed cities, counties and other municipalities to use lodging taxes for purposes other than what has traditionally been defined as tourism related including beautification projects and sidewalks. This bill was not passed out of committee and is effectively dead. HB 3101A - Facility Fees; Prohibits hotels or inns from charging facility fees in addition to price of guest room rental unless facility fees are disclosed prior to guest room reservation or rental. ORLA is neutral on this bill after amendments were made. This bill was amended so that facility fees were not prohibited but lodging operators must disclose any facility fees to guests prior to their room reservation or rental. It passed the House 56-0 with four excused and the Senate 24-2 with four excused. The Governor signed the bill into law on June 6, 2017. For more information, please visit OregonRLA.org/GA or email Astley@OregonRLA.org. | GREG ASTLEY, OREGON RESTAURANT & LODGING ASSOCIATION
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Having a Voice in Food Safety
Restaurateurs Encouraged to Serve on Food Service Advisory Committees
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articipation from our members and others in the foodservice industry is critical when it comes to serving on local, regional and statewide boards, committees and commissions. One committee in particular that is important for our industry to get involved with is the Food Service Advisory Committee (FSAC) at the county level. As we hear of additional opportunities for the restaurant industry to get engaged in local advisory roles, we will share that information with members. MULTNOMAH COUNTY The Food Service Advisory Committee is a group of 15 citizens appointed by the Multnomah County Chair to provide
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recommendations to Environmental Health Services' Inspections and Licensing Program. The Committee facilitates communication between the foodservice industry, the public, and Multnomah County Environmental Health Services. It also provides community and industry recommendations on the various activities of the food protection program. Examples include: • Review of the foodservice facility license fee structure • Review and recommendations of food code revisions • Nutritional information labeling on menus
Members commit to a one to threeyear term and are rewarded with the opportunity to help others in their community and influence the future of food protection program services and activities. The county seeks applicants from a variety of backgrounds, with priority given to two types of members: • Managerial foodservice industry representatives • Members of the public who have an interest in foodservice sanitation, safety and operation Multnomah County’s FSAC also welcomes participation from additional non-voting members.
BENTON COUNTY The County’s Food Service Advisory Committee, pursuant to ORS 624.550, makes recommendations to the Benton County Board of Commissioners and evaluates the effectiveness of foodservice statutes relating to licensing; inspections and re-inspections of restaurants; license revocation, suspension, closures, sanitation, scores; and county delegation (administration, enforcement, fees). FSAC is comprised of seven members; five are foodservice operators, and two are from the public.
restaurant industry is very important. As the businesses and individuals most affected by decisions made on these committees, your involvement is crucial to ensuring restaurants have a voice in the rules, regulations and laws being passed affecting our industry. If you are interested in serving on a Food Service Advisory Committee, please contact me at Astley@OregonRLA.org or 971.224.1502 for more information. | GREG ASTLEY, OREGON RESTAURANT & LODGING ASSOCIATION
In both counties and many other areas, the committees meet quarterly. Having representation from independent operators as well as others in the
WANT TO ADD ENERGY SAVINGS TO THE MENU? BRING US IN FOR FOODSERVICE EQUIPMENT Facilities that use commercial foodservice equipment consume 3 to 5 times more energy per square foot than other commercial buildings. Upgrading to ENERGY STAR® gas or electric equipment can help you cut energy costs and reduce maintenance without sacrificing features, quality or style. Energy Trust of Oregon will work with you every step of the way. And our cash incentives can reduce your upfront costs to make upgrades more affordable.
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MacKenzie DeVito
No Bones Beach Club, Portland
“We’ve been so grateful to have found ORLA! They have connected us with local government officials as well as given us great referrals for contractors, insurance providers, bookkeepers and more! It's so great having a voice with an organization that truly has our best interest in mind!”
JOIN NOW! With strength in members comes a stronger voice for the industry. To learn how being a part of ORLA can help you, contact Membership@OregonRLA.org or call 800.462.0619.
New Retirement Savings Plan State Plan for Employees Launches July 2017.
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his month marks the official launch of the OregonSaves pilot program, a state-run retirement program for employees of businesses who do not currently offer a retirement savings plan. For our members and others in the hospitality industry, we wanted to provide you with a quick update about several topics related to the program. In 2015, the Oregon Legislative Assembly enacted legislation, which created the Oregon Retirement Savings Board. House Bill 2960 tasked the Board with the establishment and oversight of a state-run retirement savings program providing employees with a flexible opportunity to save through payroll deductions and the ease of getting started with automatic enrollment and annual contribution escalation. The program, called OregonSaves, is overseen by the Board and is administered by the Board’s contracted plan service provider. The program will begin with a pilot phase in July 2017 with employers who expressed interest in participating, and then roll it out to employers statewide in phases, starting with the largest employers in January 2018.
The new public website for OregonSaves is now live at OregonSaves.com and includes general information about the program as well as specific information for savers at Saver.oregonsaves.com and for employers at Employer.oregonsaves.com.
FIRST PILOT PROGRAM The eleven employers selected for the first pilot program have now successfully completed the registration process for OregonSaves. Pilot employers get early access to the program, receive hands-on assistance through the process, and help ensure the program works well for everyone. The pilot group of employers will begin payroll deductions for those employees who participate starting in July, after the 30-day enrollment period ends. SECOND PILOT PROGRAM Dozens of employers are slated to join the second pilot program. Registration for the second pilot will begin in August. Payroll deductions for those who participate will begin in October. The second pilot phase will help test the automation of the program for a wide variety of employers in terms of size and ways of doing business, helping prepare for the statewide launch. OregonRLA.org - 13
TIMELINE OregonSaves is scheduled to roll out in phases starting with larger employers. The registration deadlines for employers are as follows:
FAQ’s about OregonSaves
a. An employer employing 100 or more employees: November 15, 2017
Is there a mandatory employer contribution? No, OregonSaves does not allow employer contributions.
b. An employer employing 50 to 99 employees: May 15, 2018
Is there a penalty for remitting payroll deductions late or not at all? Yes, failure to timely remit deductions violates Oregon law, including wage and hour requirements. The State may impose penalties for deduction violations.
c. An employer employing 20 to 49 employees: December 15, 2018 d. An employer employing 10 to 19 employees: May 15, 2019 e. An employer employing 5 to 9 employees: November 15, 2019 f. An employer employing 4 or fewer employees: May 15, 2020 Employers with a deadline of November 15, 2017 can expect to receive notice about the program from the State starting in July. In October, they will receive another notice with instructions about how to either register with the program or certify their exemption from it. They will have until November 15, 2017 to complete the registration or certification process. Payroll deductions for employees of those businesses that register by the deadline will begin in January 2018.
RULES The first stage of the rulemaking process is complete for OregonSaves. The first set of rules can be found at Oregon.gov/ retire/Pages/Rules.aspx. A second stage of rulemaking that started in June will consider technical matters that are not in the first set of rules, such as the process for joint employment circumstances. More information and a complete list of frequently asked questions for employers and employees can be found at Oregonsaves.com/home/overview/faqs.html. | CONTENT PROVIDED BY THE OREGON RETIREMENT SAVINGS BOARD
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Can employees who participate in my qualified retirement plan also participate in the State's program? No, not at this time. However, the State is considering how to provide this option for employees while keeping things simple for employers. Do family members who work for my business count as employees? Yes, if they are considered employees for tax purposes. Do I need to facilitate the program if I only have one or a couple of employees? Yes, all employers, no matter how many employees they have, need to facilitate the State's program for their employees if they don't offer a qualified retirement plan. Please note that very small employers will not be required to facilitate until the year 2020, and that OregonSaves is working with employers to consider how facilitation can be made as simple as possible. If a business owner or shareholder is also an employee of the business, are they eligible to participate? Yes, they can participate if they are considered employees for tax purposes. If I have employees in multiple states, including Oregon, do I just facilitate the State's program for those employees in Oregon? Yes, you would only need to facilitate the program for employees with income in Oregon. If I only offer my qualified retirement plan to some employees but not all, do I have to offer the State's program as well? No, if you offer a qualified retirement plan as defined in the OregonSaves statutes to any of your employees, you will file a certificate of exemption and you will not need to facilitate the State's program. Is it mandatory that employers facilitate the State's program if they don't offer a qualified retirement plan? Yes, any business with employees in Oregon that doesn’t offer a qualified retirement plan will need to facilitate the State’s program for its employees. Oregon is in the process of considering appropriate enforcement actions should such actions be needed to enforce the mandate.
Mary’s Harvest Fresh Foods, Inc. has been serving the Pacific Northwest’s restaurant and food service industry forbeen generations. We Pacific are your source Mary’s Harvest Fresh Foods, Inc. has serving the Northwest’s forrestaurant convenient grab-and-go items, and hand-cut fruits and vegetables and food service industry for generations. We are your source Mary’sFresh Harvest Fresh Foods, Inc. serving has been serving the Pacific Northwest’s Mary’s Harvest Foods, has been the Pacific Northwest’s offered as conventional or Inc. organic. We and keephand-cut it fresh and local, every day. for convenient grab-and-go items, fruits and vegetables restaurant and food service industry for generations. We are your source restaurant and food service industry for generations. We are your source offered as conventional or organic. We keep it fresh and local, every day. for convenient grab-and-go and hand-cut and vegetables for convenient grab-and-go items, anditems, hand-cut fruits andfruits vegetables as conventional organic. keep it fresh local, offered asoffered conventional or organic.orWe keep itWe fresh and local, and every day.every day.
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RESPONSIBILITY FOR
Su stainabilit y RE S TAUR A NT S WORK ING TO REDUC E WA S TE A ND C ON SERV E RE SOURC E S
N
early every day in every community around the country, massive trash trucks roll down city streets on their way to landfills that are changing the topography of the surrounding countryside. At the National Restaurant Association’s (NRA) Show in May, speaker Laura Abshire, NRA’s Director of Sustainability, stated that “up to 40 percent of food in the U.S. goes to a landfill every day,” adding to the manmade mountains of waste. An alarming 2014 study conducted by the Food Waste Reduction Alliance reported that 84.3 percent of unused food in American restaurants ended up being disposed of, while 14.3 percent is recycled, and only 1.4 percent was donated.
challenges of implementing sustainable business practices so that they can focus on initiatives that work for their businesses and provide tangible benefits to the communities they serve. Nowhere is that more evident than in the state’s scenic northwest corner, where the Columbia and Pacific converge. “The question I try to ask about any project at Fort George Brewery and Public House is how does it affect our triple bottom line?” reports Renée Johnson, sustainability director at Fort George Brewery in Astoria. “How are people, the planet, and our profit impacted by any given set of circumstances? This applies to everything from our community benefit nights to purchasing practices and from resource conservation to waste prevention. While we need to be financially secure for longevity, we recognize that focusing on profit alone is incredibly short-sighted.” “We care about sustainable practices for a million reasons—and not out of guilt or some kind of dogma,” shares Stephanie Pearl Kimmel, founding chef/owner at Marché in Eugene. “Sincere attention to sustainability is a way of thinking about landscape, about health, about business. Making things last and flourish is about some very basic values: using your fair share, respecting others, and acknowledging that quality of life requires a collective commitment.”
But times are clearly changing, as demonstrated by northwest restaurants, cities, and whole communities that are banding together and leading the way. Select Oregon restaurant and foodservice businesses have transformed their sustainability best practices from simple composting to strategic efforts incorporating food scrap collection, recovery, donation, waste prevention, and even energy conservation. Restaurants are working closely with local organizations to address the 16 - Main Ingredient - Jul / Aug 2017
Oregon Metro is committed to improving sustainability’s impact in the state’s biggest population center. “Metro and area city and county governments work with restaurants and the food industry to advance sustainable practices and reduce waste through programs, such as ‘Recycle At Work’ and ‘Fork It Over,’” according to Pam Peck, resource conservation and recycling manager at Metro in Portland. “Metro supports local city and county technical assistance programs that help restaurants prevent waste, start food scrap recycling and food
donation programs. Metro also worked to support and expand the food rescue infrastructure in the greater Portland region through grants to non-profit agencies for refrigerators, trucks, and other equipment needs.” Word is spreading and so are the benefits of reducing waste. Approximately 1,250 businesses of all types and sizes are currently taking part in food scrap recovery programs, according to Peck. “Collecting food scraps allows us to use that material to create clean energy as well as fertilizer and compost products that benefit local farms, nurseries and gardens,” she says. “Many restaurants in the region are also adopting waste prevention practices in their kitchen operations and donating surplus edible food to food rescue agencies, such as Urban Gleaners.” Although Metro’s progress reports are encouraging, there is plenty of room for improvement. “Food is the largest component of our region’s garbage,” points out Peck. “It is 18 percent of our overall disposed waste. Businesses are responsible for more than half of that and throw away over 100,000 tons of food every year. Food scraps can be used to create clean energy and fuels as well as fertilizer and compost products that benefit local farms, nurseries and gardens. Putting food scraps in the garbage is a missed opportunity to capture these benefits and make the most of what we throw away. She mentions that sending waste to the landfill is also an environmental concern. “Food scraps are a primary contributor to the production of methane in landfills,” explains Peck. “Methane has a greenhouse gas impact at least 24 times that of carbon dioxide. Recovering just one quarter of the food scraps we currently send to landfill is equivalent to removing 3,000 cars from the road or saving more than 1.6 million gallons of gasoline.”
Global cork recycling program, Cork ReHarvest, partners with organizations to collect corks before they reach landfills. In the restaurant alone, more than 1000 bottles of wine are opened per month, so partnering with organizations like The Cork Forest Conservation Alliance is a great way for Marché to both keep their waste stream moving in the right direction and encourages customers to do so as well.
CORK RECYCLING PROGRAM at Marché & Le Bar, Provisions Market Hall, Eugene OregonRLA.org - 17
PHOTOS BY HEIDI JANKE
More than mere hope is on the horizon. According to Peck, Oregon recently amended its recycling laws to encourage local governments to increase the recovery of food scraps. “Many businesses in the greater Portland region have had the opportunity to collect food scraps for several years, but growth in collection has been slow and the service is not available to all restaurants,” she reports. “Metro staff is talking with food industry businesses, trade groups and local government partners to inform our planning process and design a system to best meet the needs of businesses and local governments. Our goal is to reduce the barriers to participation and address the concerns of affected businesses, while ensuring we can keep as much of this valuable material out of landfills and put to better use.” She adds that resources are available from Metro and local governments in the Portland area to assist restaurateurs in becoming more sustainable and earn recognition for their efforts.
“Asking good questions about products and packaging and taking the time to really get the whole story from a variety of angles is the key to making good decisions – whether it’s about a water heater, a to-go cup, or a ranching practice.” STEPHANIE PEARL KIMMEL, founding chef/owner Provisions Market Hall, Marché & Le Bar, Eugene
ABOVE: Provisions Market Hall offers flatware made of aluminum that is both washable/ reusable and recyclable (like a soda can).
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Some Oregon businesses without access to greater Portland’s programs and resources are still finding creative ways to participate in sustainability. “There is no commercial compost collection available here, but we do recover all our spent grain for cattle feed,” says Johnson. “We also recover food scraps from kitchen prep to send to a pig farm twice a week.” Even with a plentiful supply of natural resources nearby, Fort George takes a conservative approach. “We track our water, energy, and raw material usage and look for steps we can take to lessen our consumption at various steps along the way and lose less beer along the way,” points out Johnson. “We’ve invested in equipment that increases efficiencies in energy and water usage, and we take a team approach to identifying solutions.” The brewery even initiated a program that rewards its full-time employees (after one year) with a free bike in exchange for a commitment to ride to work 40 times the following year. Kimmel continues to look for better technologies, information, and other solutions, adding that she doesn’t get taken in by trends or fall for greenwashed products. Instead, she carefully examines what impacts her restaurant’s products, suppliers, and packaging have on the planet and the communities that it serves. “Just because a cup says it’s compostable doesn’t mean that it will be composted—and the process that makes that cup might require more energy than a non-compostable alternative, just to end up in a landfill anyway,” observes Kimmel. “Asking good questions about products and packaging and taking the time to really get the whole story from a variety of angles is the key to making good decisions – whether it’s about a water heater, a to-go cup, or a ranching practice.”
The creative chef-conservationist has put her money where her heart is: “We use Green Power from EWEB, on-demand water heating systems, and energy-efficient equipment in our temperature control and lighting systems, all of our refrigeration areas, dishwashing areas and cooking areas,” she emphasizes. “Our delivery vehicle runs on biodiesel, and we are constantly evaluating our packaging and to-go options to make the most environmentally sensitive choice. We continually run audits on our equipment and systems to be sure that we preserve energy efficiency and improve it wherever possible.” Sustainability is a collaborative, community-wide effort at Marché. “By definition, it has to be!” says Kimmel. “One business does not a healthy system make – so we serve on lots of boards, we contribute whenever we’re asked to support food-and-farm fundraisers, and we participate actively in some great organizations. A great example is Bring Recycling's Re:Think Business program, which certifies and then promotes local businesses that go out of their way to make responsible environmental choices.
a system, both in the restaurant and in the community, that will continue to thrive. These values are founded in a commitment to preserving rural landscape, protecting fragile ecosystems and supporting healthy people and a healthy planet.” Oregon’s foodservice businesses are doing their part to help make that happen. Passionate environmental advocates like Johnson believe that while leaders are making themselves heard, everyone in the industry, from the growers supplying the brewery’s hops and barley to the pub’s dishwashers, have the opportunity to make a difference. “I think we all have responsibility as individuals to consider our lifestyles, our consumption habits, and our environmental impact,” she concludes. “It’s really important for businesses to consider their sphere of influence and act accordingly. It’s much more meaningful when it’s done as a result of education than as a result of an ordinance or a fine.” | KIRK RICHARDSON
About Kirk Richardson is a food and travel writer based in Corvallis, Oregon. In addition to his regular feature articles in ORLA's Main Ingredient and
“We’re committed to sustainability in everything we do. We care about our impact on the planet, our presence in the community, the well-being and happiness of our customers and employees, and in being a healthy business. Sustainability is about supporting each of these efforts, with the goal of creating
Lodging News magazines, Kirk is writing Craft Beer Country: In Search of the Best in the West (Summer 2017) and authors a craft beer book blog at craftbeercountry.pub.
PHOTO COURTESY OF FORT GEORGE BREWERY
“It’s really important for businesses to consider their sphere of influence and act accordingly. It’s much more meaningful when it’s done as a result of education than as a result of an ordinance or a fine.” RENÉE JOHNSON, sustainability director, Fort George Brewery, Astoria
OregonRLA.org - 19
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Environmental Stewardship Lottery’s Revenues Bolster a Sustainable Environment for Oregon.
W
hen restaurants, bars and taverns sell Oregon Lottery products, they are doing more than providing an entertaining product for their customers. They are also cleaning up beaches, supporting public schools, maintaining state parks, funding important public works projects and assisting veteran services. Since 1985, more than $11 billion of Lottery funds generated with the help of Lottery retailers have supported these important programs. Sustainability is a buzzword these days. But in 1999, long before it came into the common vernacular, Oregonians demonstrated their strong connection to the natural environment and sustainable resource management when they voted to devote 15 percent of Lottery proceeds to state parks and watershed restoration. Since then, over $1.3 billion in Lottery revenues have helped contribute to the sustainability of Oregon’s environment. From upgrades to Silver Falls State Park outside of Silverton, to providing grants to improve Pine Creek near Fossil, Lottery revenue funds programs and projects all around the state that contribute to preserving the environment for present and future generations. That’s why the Lottery is also a proud sponsor of SOLVE and its annual cleanups from Cannon Beach to Lake Ewauna near Klamath Falls. SOLVE, a non-profit celebrating 48 years of service, organizes projects in every county around the state, creating an average of 35,000 volunteer opportunities annually. “SOLVE truly values our partnership with the Oregon Lottery,” said Joy Hawkins, SOLVE beach and riverside cleanup manager. “Over the past fifteen years, the Lottery has helped 68,000 SOLVE volunteers remove nearly one million pounds of litter and plant 9,000 native trees and shrubs at project sites across Oregon. We are grateful for the Lottery’s
ongoing commitment to the health and safety of Oregon’s communities and natural areas, and are looking forward to working together on another successful Beach & Riverside Cleanup event on September 23!” “Oregonians take pride in our state,” said Oregon Lottery Director Barry Pack. “That pride serves as a common thread binding us all together. For nearly 50 years, SOLVE has brought thousands of Oregonians together with the common goal of helping make Oregon a special place.” Director Pack helped with the cleanup last year and said that it was a very rewarding experience. “I have taken part in SOLVE events over the years and have witnessed first-hand how amazing volunteers work to help keep Oregon beautiful. Statewide, community volunteers, including Oregon Lottery staff, understand the importance of chipping in and giving back and SOLVE provides a great way to feel a part of keeping our state great.” All buzzwords aside, Oregon Lottery’s commitment to sustainability is fundamental to its values, and extends to the operation of the business. The agency is committed to reducing its carbon footprint and is proud to say it has beat the governor’s 25 percent energy reduction goals. Since 2000, the agency has reduced consumption of electricity by nearly 28 percent, and consumption of natural gas by 62 percent. “The Lottery depends on its business partners to help us do good things for Oregon,” said Corporate Social Responsibility Director Stacy Shaw. “Sustainability for the Oregon Lottery includes its commitment to supporting retailers and important programs as well as doing its part to keep Oregon the place we love.” | OREGON LOTTERY
OregonRLA.org - 21
The Buried Truth How Sustainability Fits into Your Business Model
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orty years working with food as a foodservice professional in numerous kitchens makes me wonder how much I have contributed to landfills and compost facilities. Likely staggering, this figure is tied to waste factors that are calculated into the cost of operations, and therefore “buried.” However, a little digging uncovers evidence that thousands of tons of food and other natural resources are discarded by experienced operators, who daily prepare millions of meals served in restaurants, schools, hospitals, and other foodservice facilities in the U.S. How Deep Is The Hole? USDA statistics estimate that in the United States, we waste thirty to forty percent of the food we purchase. Some of the most common causes? Neglect, over-buying, and the lure of an irresistible deal. It is common to see big box and discount stores offer unbeatable prices for purchasing in large volume, causing consumers to overbuy in order to save money, only to then throw that food--and the savings that came with it--away. Not exactly a good deal. A little bit of simple math suggests that 130 million people could be fed with what we throw away. While foodservice operators cannot afford to toss out thirty to forty percent of the food they purchase, there is significant waste in those outlets too. An increased focus on the delicate structure of our planet is compelling natural resource-based businesses to re-evaluate their purchasing practices. Having implemented sustainable practices to improve the functionality of the kitchens I have operated during the past 25 years, I too am re-considering current economic foodservice models and how the word “sustainable” is applied. True, the sustainable food movement has made great strides, but as with all progressive moments, the key components are constantly changing. Where Sustainability Meets Your Menu As a culinary consultant for Sysco Portland, I recently reviewed a request from a customer for a menu and product cost analysis, along with a note indicating that the customer wanted to see more “sustainable items.” I stopped to consider what this request actually meant. “Sustainable” is not a line item. More likely, it describes the ethos of a business, and a desire to purchase high quality food and beverages that are traceable, have minimal environmental impact and positively impact their brand identity. But those items must also deliver on another level, offering high yields and less waste; they must be must be cost effective. 22 - Main Ingredient - Jul / Aug 2017
For this particular business review, I presented three preparations from a single fresh salmon item: a filet entrée, salmon cakes appetizer, and barbecue-basted belly pieces for the happy hour menu. “The lower the food inventory, the lower the food cost” is a reliable rule of thumb when analyzing food inventories. A fresh perspective may be necessary when reviewing your inventory to recognize opportunities and methods for cross-utilization, consolidation and incorporation of ingredients that are shared across a single menu without appearing to be redundant. A little playfulness and wordsmithing of menu items is all that’s needed to compress inventories without shrinking menu offerings. This is just one example. Your Impact Is Your Practice The consolidation of inventories has perhaps been most significantly impacted by technology and trends, including highly innovative packaging—IQF, tetra pack, in-container processing, and other food preservation techniques—that allow for longer storage periods. Other practices that have made a positive contribution to environmental conservation include nose-to-tail cooking, which makes use of the entire animal (or plant); smaller portions on plates; regional food waste composting programs; waste reuse; programs and technology for recycling hard materials; converting used fryer oil into bio-diesel fuel; installing low flow devices for water conservation; recycling hood exhaust into room temperature heating; and the simple but highly effective practice of returning produce and delivery boxes to farmers for a second and third use. In my experience, sustainability is achieved most readily and successfully by making local food purchases. Some of the benefits of prioritizing local are obvious - reducing the carbon footprint created by wide distribution, and focusing on the economic values associated with local agriculture, community-building, and keeping food and restaurant dollars in the region. Local choices also give me control over the quality, shelf life, seasonality and, ultimately, flavor of the goods I purchase. Get Your Sustainable Footing When instructing culinary students in the art of navigating the current food landscape, which has taken on a language of its own over the past decade, I utilize The Changing Vocabulary of Food Purchasing. This valuable tool was initially published in collaboration with Sysco and other like-minded organizations. Defining and differentiating between organic standards, measuring them against sustainable agriculture, and comparing both of those to transitional crops, the guide touches on the nuances of marketing, labeling and
certifications that a food professional must understand in order to make critical decisions about how to allocate your food and beverage dollars. The guide can be found at SustainableFoodLab.org. Important factors to consider when reviewing sustainable purchasing practices include cutting waste, consolidating food storage, replacing cleaning chemicals with alternatives that have a lower environmental impact, organizing systems for ordering that are less susceptible to sporadic changes or lead to “crisis ordering.� Most important, encourage team members to embrace the sustainable practices you implement in your business by explaining their importance to you and the bottom line. In order to prioritize the environmental issues that affect foodservice today, an operator needs to adapt to an ever-changing marketplace and the role sustainability plays. That flexibility applies to a knowledge and awareness of the changing availability of certain food stocks to measuring the environmental impact of food sources and
their carbon food print measurements. More importantly, you decide how sustainability fits into your business model. To take a fresh look at your business practices, visit your local Sysco business review team for suggested alternatives that can save you dollars, refresh your operating systems and increase your awareness of sustainability in the foodservice sector. By building a model that focuses on preserving natural resources and assisting you in maintaining your business model, you will have the tools to adapt and thrive in the dynamic world of foodservice. | CHEF CORY SCHREIBER, CULINARY CONSULTANT, SYSCO PORTLAND
About Want help getting on trend? Bring in an expert from your foodservice distributor partner; a Sysco Marketing Associate is backed by a foodie army of experts, and they have the ingredients and solutions to help you offer memorable endings to your delicious meals. Syscoportland.com.
Altabira City Tavern at Hotel Eastlund
Building | Renovating | Revitalizing
Seattle | Portland | Sacramento | Pleasanton | Irvine
deacon.com
OregonRLA.org - 23
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2017 BUYER'S GUIDE ORLA’S PRODUCT AND RESOURCE DIRECTORY
COMPANIES BY NAME For companies by product or service see page 32
ABC Enterprises, Inc. Tony O’Dierno: 503.582.8238 P.O. Box 793, Wilsonville, OR 97070 abc@abcenterprisesinc.com abcenterprisesinc.com
American Hotel & Lodging Association 202.289.3100 1201 New York Ave. N.W., Suite 600 Washington, DC 20005 ahla.com
Abel Insurance Agency Harry Abel: 541.267.4124 P.O. Box 1780, Coos Bay, OR 97420 harry@abelinsuranceagency.com abelinsuranceagency.com
American Hotel & Lodging Educational Institute 800.349.0299 800 N. Magnolia Ave., Suite 300 Orlando, FL 32803 | ahlei.com
Gold Beach: 541.247.2415 94210 Second St., Gold Beach, OR 97444
Anvil Kent Lewis: 503.595.6050 310 N.E. Failing St., Portland, OR 97212 kent@anvilmedia.com anvilmediainc.com
Florence: 541.997.3466 875 Hwy. 101, Florence, OR 97439 Toledo: 541.336.2269 321 Hwy. 20 , Toledo, OR 97391 Acosta Sales & Marketing Robin Krummel: 503.624.6747 16112 S.W. 72nd Ave., Portland, OR 97224 rkrummel@acosta.com acosta.com/foodservice ACRAnet May Warrick: 800.304.1249 x 1270 P.O. Box 1542, Lake Oswego, OR 97035 may.warrick@acranet.com | acranet.com Albany Visitors Association Jimmie Lucht: 541.928.0911 110 Third Ave. S.E., Suite A Albany, OR 97321 jlucht@albanyvisitors.com albanyvisitors.com Almea Insurance, Inc. William Wilson: 503.669.4888 201 N.E. Park Plaza Ave., Suite 293 Vancouver, WA 98684 billw@majesticeagle.com majesticeagle.com Alpha Media Milt McConnell: 503.517.6000 1211 S.W. Fifth Ave., Sixth Floor Portland, OR 97204 milt@alphamediausa.com alphamediausa.com Amber Hotel Company Steve Post: 818.851.3300 28632 Roadside Drive, Suite 160 Agoura Hills, CA 91301 sales@amberhc.com | amberhc.com
Ashland Chamber of Commerce Katharine Cato: 541.482.3486 P.O. Box 1360, Ashland, OR 97520 katharine@ashlandchamber.com ashlandchamber.com Ashland Insurance Inc. Russ Schweikert: 541.482.0831 P.O. Box 880, Ashland, OR 97520 rschweikert@ashlandinsurance.com ashlandinsurance.com Auto Chlor Systems John Landis: 503.570.8070 19475 S.W. 118th Ave., Suite 3 Tualatin, OR 97062 landis@autochlor.com | autochlor.com Baker Commodities Bill Frye: 503.289.1221 9901 N. Hurst Ave., Portland, OR 97203 wfrye@bakercommodities.com bakercommodities.com Bargreen Ellingson Terry Arellano: 503.227.1161 3232 N.W. Industrial Road Portland, OR 97210 tarellano@bargreen.com | bargreen.com Bend: 541.617.9400 63046 Layton Ave., Bend, OR 97701 Barran Liebman LLP Sean Ray: 503.228.0500 601 S.W. Second Ave., Suite 2300 Portland, OR 97204 sray@barran.com | barran.com
Barsurance Jon Patterson: 509.736.3599 8927 W. Tucannon, Kennewick, WA 99336 jon@jpi-ins.com | barsurance.com Beaverton Foods, Inc. Domonic Biggi: 503.646.8138 7100 N.W. Century Blvd. Hillsboro, OR 97124 dbiggi@beavertonfoods.com beavertonfoods.com Bendistillery Jim Bendis: 541.318.0200 19330 Pinehurst Road, Bend, OR 97701 jim@bendistillery.com | bendistillery.com Benton County Environmental Health Bill Emminger: 541.766.6650 P.O. Box 3020, Corvallis, OR 97339 bill.emminger@co.benton.or.us co.benton.or.us Booking.com Laurens Ball: 504.517.4140 365 Canal St., Suite 2340 New Orleans, LA 70130 laurens.ball@booking.com | booking.com
ORLA Endorsed
BMI Jessica Frost: 615.401.2877 10 Music Square E., Nashville, TN 37203 bmi.com Boyd Coffee Company Darbi Sadlier: 503.666.4545 19730 N.E. Sandy Blvd. Portland, OR 97230 darbi.sadlier@boyds.com | boyds.com Caffe D’arte Joe Mancuso: 206.762.4381 33926 Ninth Ave. S., Federal Way, WA 98003 jmancuso@caffedarte.com caffedarte.com Cash & Carry/Smart Foodservice Mark Perrigo: 503.833.1184 6433 S.E. Lake Road, Milwaukie, OR 97222 mark.perrigo@smartfoodservice.com smartfoodservice.com SEE OUR AD ON PAGE 38
Bend: 541.617.7873 63229 Nels Anderson Road Bend, OR 97701 Clackamas: 503.655.6045 15700 S.E. 82nd Drive Clackamas, OR 97015 Coos Bay: 541.267.2714 751 S. Second St., Coos Bay, OR 97420 Eugene: 541.344.4042 4214 W. Fifth Ave., Eugene, OR 97402 Gresham: 503.666.6868 2521 N.W. Division St. Gresham, OR 97030 Klamath Falls: 541.883.3000 2805 Maywood Drive Klamath Falls, OR 97603 Medford: 541.773.9849 2033 Cardinal Ave., Medford, OR 97504 Newport: 541.265.7571 156 N.E. Seventh St., Newport, OR 97365 Pendleton: 541.276.7180 4228 Westgate, Pendleton, OR 97801 Portland: 503.232.7157 731 S.E. Stephens St., Portland, OR 97214 Portland: 503.289.1022 910 N. Hayden Meadows Drive Portland, OR 97217 Portland: 503.221.1049 1420 N.W. 14th Ave., Portland, OR 97209 Salem: 503.363.5731 1355 Salem Industrial Drive N.E. Salem, OR 97303 The Dalles: 541.296.2265 1820 W. Second St., The Dalles, OR 97058 Tigard: 503.624.3226 11745 S.W. Pacific Hwy., Tigard, OR 97223 Warrenton: 503.861.2812 595 S.E. Alternate Hwy. 101 Warrenton, OR 97146
Aloha: 503.649.4903 3950 S.W. 170th Ave., Aloha, OR 97007
OregonRLA.org - 27
BUYER'S GUIDE: COMPANIES BY NAME
Central Oregon Visitors Association Alana Hughson: 541.389.8799 P.O. Box 4489, Bend, OR 97707 alana@visitcentraloregon.com visitcentraloregon.com Cenveo Shane Reilly: 503.928.1111 12760 S.E. Hwy. 212, Clackamas, OR 97015 shane.reilly@cenveo.com | cenveo.com Certified Folder Display Service, Inc. Matt Preston: 503.252.2570 1120 Joshua Way, Vista, CA 92081 mattp@certifiedfolder.com certifiedfolder.com Charlie’s Produce Jeremy Smith: 503.573.4410 10755 S.E. Jennifer St. Clackamas, OR 97015 charliesproduce.com Clackamas County Tourism & Cultural Affairs Danielle Cowan: 503.655.8420 150 S. Beavercreek Road, Suite 245 Oregon City, OR 97045 dcowan@co.clackamas.or.us mthoodterritory.com
Creative Lighting Travis Amoree: 503.820.0229 17700 S.W. Upper Boones Ferry Road Portland, OR 97229 tja@gocreativelighting.com gocreativelighting.com
Duck Delivery Produce Inc. Ron Carlston: 503.288.9380 8448 N.E. 33rd Drive, Suite 120 Portland, OR 97211 rc@duckdelivery.com | duckdelivery.com SEE OUR ADS ON PAGES 15 & 37
Hospitality Hub - Member Exclusive Offer: First month free (up to $500) on CL Plus service programs; CL Premier account pricing includes a 15% discount on commercial grade LED products and maximized Energy Trust and BPA incentives Visit OregonRLA.org/savings for details
Ecolab Institutional Scott Henderson: 253.244.3888 4301 S. Pine St., Suite 540 Tacoma, WA 98409 scott.henderson@ecolab.com ecolab.com
Crystal Investment Property Michelle Kennedy: 503.530.1316 5710 S.W. 206th Ave., Aloha, OR 97078 michelle@crystalip.com | crystalip.com Curtis Restaurant Equipment Dan Curtis: 541.746.7480 P.O. Box 7307, Springfield, OR 97475 danc@curtisresteq.com | curtisresteq.com Beaverton: 503.691.1872 7689 S.W. Cirrus Drive, Building 32E Beaverton, OR 97008 sales@curtisresteq.com
Clark Nuber PS Julie Eisenhauer: 425.451.7265 10900 N.E. Fourth St., Suite 1700 Bellevue, WA 98004 jeisenhauer@clarknuber.com clarknuber.com SEE OUR AD ON PAGE 40
Bend: 541.382.7482 63042 Plateau Drive, Bend, OR 97701 sales@curtisresteq.com
Coca-Cola North America Mike Blaser: 888.818.2653 1110 112th Ave. N.E., Suite 300 Bellevue, WA 98004 mblaser@coca-cola.com | swirecc.com CoHo Res (Connect Hotel Reservations) Maili Morrison: 503.425.1444 7801 N.E. Greenwood Drive Vancouver, WA 98662 maili.morrison@cohores.com cohores.com
D. Michael Mills, Lawyer PC Michael Mills: 503.588.0556 P.O. Box 1307, Silverton, OR 97381 mmlawpc@aol.com
Comcast Spotlight Heidi Wilcox: 503.535.6133 2000 S.W. First Ave., Suite 200 Portland, OR 97201 heidi_wilcox@cable.comcast.com comcastspotlight.com Commercial Insurance Northwest Richard Hrubosky: 503.762.2470 8800 S.E. Sunnyside Road, #202N Clackamas, OR 97015 rich@cinorthwest.com | cinorthwest.com Cosgrave Vergeer Kester LLP Karen Olson: 503.323.9000 888 S.W. Fifth Ave., Fifth Floor Portland, OR 97204 kolson@cosgravelaw.com cosgravelaw.com Costco Wholesale Megan Stilson: 503.639.0773 7850 S.W. Dartmouth, Tigard, OR 97223 w111mk03@costco.com | costco.com
Medford: 541.779.8335 742 Rossanley Drive, Medford, OR 97501 sales@curtisresteq.com
Davis Wright Tremaine LLP J. Riley Lagesen: 503.778.5460 1300 S.W. Fifth, Suite 2400 Portland, OR 97201 rileylagesen@dwt.com dwt.com/industries/hospitality DC Blosser & Associates Dale Blosser: 503.244.5070 6312 N.E. 54th St., Vancouver, WA 98661 dale@dcblosser.com Deacon Corp. Erin Reed: 503.297.8791 901 N.E. Glisan St., Suite 100 Portland, OR 97232 erin.reed@deacon.com | deacon.com SEE OUR AD ON PAGE 23 Digital Barista Inc. Nick Malliris: 503.691.5553 18840 S.W. Boones Ferry Road, Suite 207 Tualatin, OR 97062 nick@mediapartinc.com digitalbarista.com Discover Klamath Jim Chadderdon: 541.882.1501 205 Riverside Drive, Suite B Klamath Falls, OR 97601 jimc@discoverklamath.com discoverklamath.com
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Elliott, Powell, Baden & Baker Marc Baker: 503.227.1771 1521 S.W. Salmon St., Portland, OR 97205 mbaker@epbb.com | epbb.com Emerald Business Systems Ray Fitch: 541.687.8204 1120 W. Sixth Ave., Eugene, OR 97402 ray@ebs4pos.com | ebs4pos.com Emerald Fruit and Produce Co. Inc. Dennis Herbert: 541.342.2136 P.O. Box 2684, Eugene, OR 97402 emeraldfruitandproduce.com Energy Trust of Oregon Lisa Wood: 866.605.1676 9300 Lee Hwy., Ninth Floor Fairfax, VA 22031 lisa.wood@icfi.com | energytrust.org SEE OUR AD ON PAGE 11 Enterprise Car Rental Sabrina Rokovitz: 503.692.8400 20400 S.W. Teton, Tualatin, OR 97062 sabrina.m.rokovitz@erac.com enterprise.com Enterprise Merchant Solutions Jessica Ghan: 206.973.0382 610 Industry Drive, Seattle, WA 98188 jghan@emposinc.com | emsposinc.com Hospitality Hub - Member Exclusive Offer: Sign up with Aloha and receive a complimentary service for up to 12 months Visit OregonRLA.org/savings for details Equifax Workforce Solution Sheila Gramann: 314.214.7387 11432 Lackland, Saint Louis, MO 63146 sheila.gramann@equifax.com | talx.com Evergreen Insurance Managers Inc. Dyan Bates: 503.259.3060 5293 N.E. Elam Young Parkway, Suite 160 Hillsboro, OR 97124 dbates@evergreeninsmgrs.com evergreeninsmgrs.com Exercise Equipment Northwest Inc. Tami Latham: 503.594.0500 16074 S.E. 106th Ave., Suite 200 Clackamas, OR 97015 tami.latham@exerciseequipmentnw.com exerciseequipmentnw.com Far West Restaurant Equipment Mary Rose: 503.341.1754 14465 S.E. Stark St., Portland, OR 97233 mary.farwestoffice@gmail.com
Farmers Insurance Hoffstot Agency Ryan Hoffstot: 541.895.4515 P.O. Box 219, Creswell, OR 97426 rhoffstot1@farmersagent.com ryanhoffstotagency.com First Community Bank Kris Kennedy: 916.774.7192 3017 Douglas Blvd., Suite 200 Roseville, CA 95661 kkennedy@fcbconnect.com fchconnect.com
ORLA Endorsed
First Data Kathryn Kealing: 901.381.5473 7000 Goodlett Farms Parkway., Second Floor Cordova, TN 38018 kathryn.kealing@firstdata.com fdms.com Fisher Phillips Rimpal Singh: 503.242.4262 111 S.W. Fifth Ave., Suite 4040 Portland, OR 97204 rsingh@fisherphillips.com fisherphillips.com Food Services of America Jim Reynolds: 503.980.2500 350 S. Pacific Hwy. Woodburn, OR 97071 jim_reynolds@fsafood.com | fsafood.com Foster Farms Jim Luster: 800.344.3316 x 6687 P.O. Box 457, Livingston, CA 95344 jim.luster@fosterfarms.com fosterfarms.com Fournier Group Rob Hoover: 503.251.2255 510 S.W. Fifth Ave., Suite 701 Portland, OR 97204 rob.hoover@fourniergroup.net fourniergroup.net
ORLA Endorsed
Garth T. Rouse & Associates Garth Rouse: 800.523.3316 1193 Royvonne Ave. S.E., Suite 22 Salem, OR 97302 gbrouse@profben.com | bit.lyGarthRouse Garvey Schubert Barer Greg Duff: 206.464.3939 1191 Second Ave., Suite 1800 Seattle, WA 98101 gduff@gsblaw.com | gsblaw.com Gecko Hospitality - Oregon Kevin Kalstad: 503.660.8565 P.O. Box 83556, Portland, OR 97283 kevin@geckohospitality.com geckohospitality.com/franchisee/ kevinkalstad Geffen, Mesher & Company Doug Lovett: 503.221.0141 888 S.W. Fifth Ave., Suite 800 Portland, OR 97204 dlovett@gmco.com | gmco.com
BUYER'S GUIDE: COMPANIES BY NAME
General Distributors Co. Mickey Gallegos: 503.557.4304 13895 Fir St., Oregon City, OR 97045 mgallegos@gdipdx.com generaldistributors.com
Infinity ATM Solutions Jason Fox: 866.445.9051 15224 S.E. McLoughlin Blvd. Milwaukie, OR 97267 info@infinityatm.com | infinityatm.com
Lane Community College Culinary Arts & Hospitality Management Program Lisa Benson: 541.463.3504 4000 E. 30th Ave., Eugene, OR 97405 bensonl@lanecc.edu | lanecc.edu
Luxco Spirited Brands Jon Stowell: 503.723.4330 2353 Appaloosa Way West Linn, OR 97068 j.stowell@luxco.com | luxco.com
General Parts LLC Michael Brown: 503.624.0890 16364 S.W. 72nd Ave. Portland, OR 97224 michaelb@generalparts.com generalparts.com
Information Systems & Supplies Jim Potter: 800.964.4192 816 N.E. 87th Ave., Vancouver, WA 98664 sales@iss4pos.com | iss4pos.com
Lane County Environmental Health Jeff Lang: 541.682.3636 151 W. Seventh Ave., Suite 430 Eugene, OR 97401 jeffrey.lang@co.lane.or.us lanecounty.org
Mammoth HR Dennis Abraham: 503.205.1123 625 S.W. Broadway, Third Floor Portland, OR 97205 dennisa@mammothhr.com mammothhr.com
Larsen Flynn Insurance James Dooley: 503.873.8631 100 S. Water St., Silverton, OR 97381 jdooley@larsenflynn.com larsenflynn.com
MarkeTeam Rilley Miles: 360.696.3984 1115 W. 36th St., Vancouver, WA 98660 riley@marketeamnw.com marketeamnw.com
Latin Advantage Julio Valera: 503.830.2977 P.O. Box 1323, Silverton, OR 97381 julioknows@gmail.com
Marlin Group David Marlin: 503.241.2330 117 S.W. Whitaker, Suite 1 Portland, OR 97239 dmarlin@marlingroup.com marlingroup.com
Central Point: 41.665.0410 201 Bateman Drive, Suite 8 Central Point, OR 97502 gp-servicedirect.com/medford.htm GISI Marketing Group Eben Swett: 503.598.0636 P.O. Box 4770, Tualatin, OR 97062 info@gisimarketing.com gisimarketing.com Golf Alliance of Oregon Barb Trammell: 503.981.4653 2840 Hazelnut Drive Woodburn, OR 97071 btrammell@oga.org golfallianceoregon.com Great Western Franchisee Association Janice Eberly: 541.687.9165 x 15 P.O. Box 22506, Eugene, OR 97402 gwfameetings@gwfa.com | gwfa.com
ORLA Endorsed
Guardian Group Jeff Keith: 541.306.9613 jeff@theguardiangroup.us guardiangroup.org Harvest Restaurant Consultants Seth Gruschow: 458.205.4037 835 E. Park St., Suite 206 Eugene, OR 97401 seth@harvestrestaurantconsultants.com  Hospitality By Torres Michael Chamberlain-Torres: 503.360.5517 P.O. Box 83556, Portland, OR 97283 torres@hospitalitybytorres.com hospitalitybytorres.com Hotel Realty NW / Kennedy & Mohn, P.S. Michael Mohn: 425.277.5755 19709 51st Ave. S.E., Bothell, WA 98012 mmohn@hotelrealtynw.com hotelrealtynw.com In Business Media Michael Newman: 541.344.4636 1574 Coburg Road, Suite 401 Eugene, OR 97401 mnewman@thanksforholding.com inbusinessmedia.com Industry Cody Barbo: 714.642.8099 677 Seventh Ave., Suite 234 San Diego, CA 92101 cody@industry.co | industry.co
Isler CPA Mark Guiley: 541.342.5161 1976 Garden Ave., Eugene, OR 97403 mguiley@islercpa.com | islercpa.com J. Wilbur Foods Andrew Holes: 206.577.3636 6830 N.E. Bothell Way, Suite C 186 Kenmore, WA 98028 andrew@jwilburfoods.com jwilburfoods.com JD Fulwiler & Co Insurance Nancy Rohde: 800.735.8325 P.O. Box 69508, Portland, OR 97239 nrohde@jdfulwiler.com | jdfulwiler.com Jordan Ramis Matt Lowe: 503.598.7070 P.O. Box 230669, Portland, OR 97281 matt.lowe@jordanramis.com jordanramis.com K & F Coffee Roasters Don Dominguez: 503.234.7788 2801 S.E. 14th Ave., Portland, OR 97202 don@kfcoffee.com | kfcoffee.com Kelly-Mincks Jim Mincks: 206.355.3150 500 N. Stonegate Drive Washougal, WA 98671 jim@kelly-mincks.com kelly-mincks.com Kennedy Restoration Barb Casey: 503.234.0509 315 S.E. Seventh Ave., Portland, OR 97214 barbc@kennedyres.com kennedyres.com KeyImpact Sales & Systems, Inc. Don Morton, Jr.: 503.691.1331 7478 S.W. Coho Court, Tualatin, OR 97062 don.morton@kisales.com | kisales.com Knutsen Insurance Jeff Canessa: 503.325.1541 P.O. Box 657, Astoria, OR 97103 jcanessa@knutsenins.com knutsenins.com Kombucha Wonder Drink Linda Shively: 503.224.7331 P.O. Box 4244, Portland, OR 97208 linda@wonderdrink.com wonderdrink.com KPD Insurance Diana Burnette: 541.741.0550 P.O. Box 29, Springfield, OR 97477 dianab@kpdinsurance.com kpdinsurance.com
Law Office of Michael B. Gottlieb, PC Michael Gottlieb: 503.546.0498 17898 S.W. McEwan Road, Suite 100 Tigard, OR 97224 michael@gottlieb-law.com restaurant-law.com Lawrence Company Jeffrey Lawrence: 360.896.0777 P.O. Box 871688, Vancouver, WA 98687 lawrence@lawrencecompany.org lawrencecompany.org
ORLA Endorsed
Liberty Mutual Insurance Denise Moore: 888.398.8924 P.O. Box 4555, Portland, OR 97208 denise.moore@libertymutual.com libertymutualgroup.com/business Lincoln City Visitor & Convention Bureau Edward Dreistadt: 541.996.1271 801 S.W. Hwy. 101, Suite 401 Lincoln City, OR 97367 edreistadt@lincolncity.org oregoncoast.org Linn County Environmental Health Holly Skogley: 541.967.3821 P.O. Box 100, Albany, OR 97321 hskogley@co.linn.or.us linn-web.co.linn.or.us Longbottom Coffee & Tea, Inc. 800.288.1271 4893 N.W. 235th Ave. Hillsboro, OR 97124 longbottomcoffee.com Long’s Meats Inc. Robert Frye: 541.344.3172 81 E. 28th Ave., Eugene, OR 97405 longsmeatmarket.com Luminant Digital Security John Stephens: 503.905.3285 4252 S.E. International Way, Suite A Milwaukie, OR 97222 jstephens@luminantsecurity.com luminantsecurity.com
McDonald Wholesale Co. Gary Thomsen: 541.345.8421 P.O. Box 2340, Eugene, OR 97402 gthomsen@mcdonaldwhsl.com mcdonaldwhsl.com Metropolitan Services Matthew Kelley: 503.233.8120 P.O. Box 13321, Portland, OR 97213 metropolitan@comcast.net metropolitan-services.net Molina Insurance Group Jose Molina: 503.756.6635 1425 S.E. Tualatin Valley Hwy., Suite 1 Hillsboro, OR 97123 jose@molinainsurancegroup.com molinainsurancegroup.com Mt. Angel Brewing Co. Larry Oien: 971.218.3690 1680 18th St. N.E., Salem, OR 97301 rootbeerlarry@gmail.com My Accounting Team Roger Borek: 541.844.1484 2300 Oakmont Way, Suite 112 Eugene, OR 97401 rborek@myaccountingteam.com myaccountingteam.com/orla.html Hospitality Hub - Member Exclusive Offer: Two extra reporting periods for free, along with free POS integration and training Visit OregonRLA.org/savings for details Nasburg & Company Ed Ellingsen: 541.267.3165 P.O. Box 1200, Coos Bay, OR 97420 ed-ellingsen@leavitt.com nasburg.com National Restaurant Association Dawn Sweeney: 202.331.5900 2055 L St., N.W., Washington DC, 20036 restaurant.org
OregonRLA.org - 29
BUYER'S GUIDE: COMPANIES BY NAME
National Restaurant Association Educational Foundation 800.765.2122 175 W. Jackson Blvd., Suite 1500 Chicago, IL 60604 | nraef.org Nicky USA Inc. Melody Latham: 503.234.4263 223 S.E. Third Ave., Suite B Portland, OR 97214 mlatham@nickyusa.com | nickyusa.com Northland Furniture Michelle Fish: 541.389.3600 681 S.E. Glenwood, Bend, OR 97702 michellef@northlandfurniture.com northlandfurniture.com Northwest Alcohol Law Duke Tufty: 503.718.2311 123 Third Ave., Suite 310 Portland, OR 97232 duke@nwalcohollaw.com nwalcohollaw.com Northwest Consultants, LLC Rick LeSage: 800.851.3188 20241 Sundowner Lane, Bend, OR 97703 rlesage@northwestconsultants.net northwestrestaurantconsultants.com Northwest Loss Prevention Consultants Douglas Rector: 425.271.0312 P.O. Box 3142, Renton, WA 98056 doug@nwlpc.com | nwlpc.com Northwest Natural Tom Simpson: 503.226.4211 220 N.W. Second Ave., Portland, OR 97209 tas@nwnatural.com | nwnatural.com Occuscreen, LLC Pamela Mack: 888.833.5304 805 Broadway St., Suite 215 Vancouver, WA 98660 pamelam@occuscreen.com occuscreen.com
ORLA Endorsed
Office Depot Stewart Craner: 763.503.4812 P.O. Box 13429, Salem, OR 97309 stewart.craner@officedepot.com officedepot.com Oregon Business Properties Patrick Bice: 541.968.2728 950 Hwy. 99 N., Eugene, OR 97402 patrick@obpinc.com  Oregon Convention Center 503.235.7575 P.O. Box 12210, Portland, OR 97212 info@oregoncc.org | oregoncc.org Oregon Culinary Institute Tom Bethel: 503.961.6205 1717 S.W. Madison St. Portland, OR 97205 tom.bethel@pioneerpacific.edu oregonculinaryinstitute.com Oregon Fruit Products Company Becky Westby: 503.581.6211 P.O. Box 5283, Salem, OR 97304 beckyw@ofpc.com | oregonfruit.com
Oregon Point of Sale / Digital Dining Andrew Schlick: 503.646.1383 10240 S.W. Nimbus Ave., Suite L7 Portland, OR 97223 andrew@oregonpos.com oregonpos.com
Patrice & Associates Hospitality Recruiting Vicki Marshall: 541.312.8222 62684 Larkview Road, Bend, OR 97701 vickim@patriceandassociates.com patriceandassociates.com
Regnal Media, LLC Devin Langer: 360.787.9224 1101 S.E. Tech Center Drive, Suite 130 Vancouver, WA 98683 devin@regnalmedia.com regnalmedia.com
Oregon Restaurant & Lodging Association 503.682.4422 | 800.462.0619 8565 S.W. Salish Lane, Suite 120 Wilsonville, OR 97070 info@oregonrla.org | oregonrla.org
Performance Reps Northwest Harrison Lee: 503.295.0424 4800 S.W. Macadam, Suite 335 Portland, OR 97239 hsl@teleport.com | prnw.com
Restaurant Buying Group John Castaldo: 530.345.6937 6 Williamsburg Lane, Chico, CA 95926 jcastaldo@rbgonline.com | rbgonline.com
Oregon Restaurant & Lodging Association Education Foundation Wendy Popkin: 503.682.4422 8565 S.W. Salish Lane, Suite. 120 Wilsonville, OR 97070 wpopkin@oregonrla.org oregonrla.org Oregon Soft Drink Association Rob Douglas: 503.370.8416 P.O. Box 13085, Salem, OR 97309 rpd@rpdcompany.com | ameribev.org Oregon Spice Company Patty Boday: 503.238.0664 13320 N.E. Jarrett St., Portland, OR 97230 patty@oregonspice.com | oregonspice.com
ORLA Endorsed
ORLA Health Plan Garth Rouse: 800.523.3316 1193 Royvonne Ave. S.E., Suite 22 Salem, OR 97302 oregonrla.org/healthplan OSU - Cascades Todd Montgomery: 541.322.3100 1500 S.W. Chandler Ave., Bend, OR 97702 todd.montgomery@osucascades.edu osucascades.edu Pacific Northwest My Place Hotels, LLC Joe Dinger: 605.725.5264 1910 Eighth Ave. N.E, Aberdeen, SD 57401 joe@nwmyplace.com | myplacehotels.com Pacific Seafood Co. Aaron Katz: 503.905.4500 16797 S.E. 130th, Clackamas, OR 97015 akatz@pacseafood.com pacseafood.com Paramount Lodging Advisors, LLC Lloyd Farley: 602.301.0029 5219 N. 24th St., #101 Phoenix, AZ, 85016 lfarley@paramountlodging.com paramountlodging.com Parkside Insurance Rich Allison: 503.245.1709 10101 S.W. Barbur Blvd., Suite 100 Portland, OR 97219 richallison@parksideagency.com parksideagency.com Pasaban Accounting Solutions Renee Trump: 844.727.2225 2850 S.W. Cedar Hills Blvd., Suite 246 Beaverton, OR 97005 rene@pasabanaccounting.com pasabanaccounting.com
30 - Main Ingredient - Jul / Aug 2017
Performance Systems Integration Lauren Major: 503 641 2222 7324 S.W. Durham Road Portland, OR 97224 lauren@psintegrated.com buildingreports.com Peterson Equipment Co. Russell Peterson: 503.981.4032 151 N. Front St., Woodburn, OR 97071 russell@peterson-eq.com petersonequipment.com Portland Beverage Company, Inc. Mike Gross: 503.236.2100 1606 N.E. Lombard Place Portland, OR 97211 m.gross@portlandbev.com portlandbev.com Portland General Electric Co. Theresa Haskins: 503.464.7970 121 S.W. Salmon 1WTC0407 Portland, OR 97204 theresa.haskins@pgn.com portlandgeneral.com Portland Lighting Inc. Mark Bowgren: 503.624.1489 10120 S.W. Nimbus Ave., Suite C6 Portland, OR 97223 mark@portlandlighting.com portlandlighting.com Portland Mechanical Contractors Edward McQuown: 503.656.7400 2000 S.E. Hanna Harvester Drive Milwaukie, OR 97222 emcquown@pmc-g.com | pmc-g.com Portland Visitors Map George Forbes: 503.819.5654 825 N.W Glisan St., Portland, OR 97209 george@portlandmap.com portlandmap.com Positive Technologies, Inc. Jim Gerow: 503.284.6565 4329 N.E. Killingsworth, Suite A Portland, OR 97218 jim@positivetech.com | positivetech.com Professional Benefit Services Garth Rouse: 503.371.7622 1193 Royvonne Ave. S.E., Suite 22 Salem, OR 97302 gbrouse@profben.com | profben.com Quest Investment Management Inc. Monte Johnson: 503.221.0158 One S.W. Columbia, Suite 1100 Portland, OR 97258 questinvestment.com
Righteous Clothing Agency Inc. Alyson Salz: 503.655.1227 11495 S.E. Hwy. 212 Clackamas, OR 97015 aly@rchq.com | rchq.com Riverside Payments Brandon Skinner: 866.720.0644 9600 N.E Cascades Parkway, Suite 220 Portland, OR 97220 brandon@riversidepayments.com riversidepayments.com Roseburg Area Chamber of Commerce & Visitors Center Teri Phillips: 541.672.9731 P.O. Box 1262, Roseburg, OR 97470 sales@visitroseburg.com visitroseburg.com Rose’s Equipment & Supply Tom Rose: 503.233.7450 207 S.E. Clay, Portland, OR 97214 tom@rosesequipment.com rosesequipment.com SEE OUR AD ON PAGE 8 Safemark Systems Katie Maginess: 800.299.4288 2101 Park Center Drive, Suite 125 Orlando, FL 32835 kmaginess@safemark.com safemark.com Safety Northwest LLC Joe Mullens: 503.709.7129 12172 S.W. Morning Hill Drive Portland, OR 97223 safetynorthwest.org
ORLA Endorsed
SAIF Corporation Pat Morrill: 503.373.8827 400 High St. S.E., Salem, OR 97312 patmor@saif.com | saif.com Salem Convention Center Theresa Greco: 503.589.1700 200 Commercial St. S.E. Salem, OR 97301 theresa@salemconferencecenter.org salemconventioncenter.org Sandin Insurance Group Dave Sandin: 503.381.8583 19 Churchill Downs Lake Oswego, OR 97035 dave@sandininsurance.com sandininsurance.com Scribner & Company, PC - CPA Stephen Scribner: 503.282.0056 1523 N.E. Sixth Ave., Portland, OR 97232 scs@qwestoffice.net | ssandscpa.com
BUYER'S GUIDE: COMPANIES BY NAME
Sculpture Hospitality Nathan Bahr: 541.914.0189 2222 Willamette St., Suite 14 Eugene, OR 97405 n.bahr@sculpturehospitality.com
Southern Oregon University, School of Business Lisa Sherrill: 541.552.8243 1250 Siskiyou Blvd., Ashland, OR 97520 sherrill@sou.edu | sou.edu
Security Signs Kevin Hallwyler: 503.232.4172 2424 S.E. Holgate Blvd. Portland, OR 97202 khallwyler@securitysigns.com securitysigns.com
Sperry Van Ness / Bluestone & Hockley Brian Resendez: 503.222.3800 9320 S.W. Barbur Blvd., Suite 300 Portland, OR 97219 brian.resendez@svn.com nwhotelinvestor.com
SeQuential Brad Marluke: 800.447.3794 3333 N.W. 35th Ave., Bldg. C Portland, OR 97210 info@choosesq.com choosesq.com
Sporq Kyler Bruno: 971.570.5533 2004 N.W. 21st Place, Portland, OR 97210 bruno.kyler@gmail.com
Hospitality Hub - Member Exclusive Offer: $50 Bonus rebate on used cooking oil and/or 10% discount on grease trap service Visit OregonRLA.org/savings for details Serta Mattresses Ed Baran: 503.349.5056 9524 N.E. 120th St. Suite G302 Kirkland, WA 98034 ebaran@sertanational.com | serta.com Service Team of Professionals Justin Hovey: 503.539.9181 19450 S.W. Cipole Road, Suite 107 Tualatin, OR 97062 justin@stoporegon.com | stoporegon.com Sheridan Fruit Company, Inc. Vincent Torchia: 503.236.2113 408 S.E. Third Ave., Portland, OR 97214 vince@sheridanfruit.com sheridanfruit.com
Starbucks Michelle Zartman: 971.263.3073 2401 Utah Ave. S., Seattle, WA 98134 mzartman@starbucks.com starbucks.com Summit Cleaning & Restoration Chris Nordyke: 503.364.1220 P.O. Box 493, Stayton, OR 97383 chris@summitclean.com summitclean.com/orla Redmond: 541.389.1258 1559 S.W. Veterans Way Redmond, OR 97756 Hospitality Hub - Member Exclusive Offer: $400 Upholstery cleaning credit with new service program and portfolio pricing Visit OregonRLA.org/savings for details Sunshine Dairy Foods Mike Speer: 503.234.7526 801 N.E. 21st Ave., Portland, OR 97232 mspeer@sunshinedairyfoods.com sunshinedairyfoods.com
Signs Now Kristin Trevino: 503.252.0328 11521 N.E. Sandy Blvd. Portland, OR 97220 trevino@signsnownw.com signsnownw.com
Symbiotic Food Service Solutions Greg Schultz: 503.537.7157 16930 N.E. Herd Road Newberg, OR 97132 gregoryschultz@hotmail.com
SkyTouch Technology Brandon Smith: 480.205.5634 4225 E. Windrose Drive Phoenix, AZ 85032 bsmith@skytouchtechnology.com skytouchtechnology.com
Sysco Portland Bobbie McDonald: 503.682.6551 P.O. Box 527, Wilsonville, OR 97070 mcdonald.bobbie@pdx.sysco.com syscoportland.com SEE OUR AD ON PAGE 2
Small Business Development Center Lane Community College Tina Thomas: 541.463.6200 101 W. Tenth Ave., Suite 304 Eugene, OR 97401 lanesbdc@lanecc.edu | lanesbdc.com
Bend: 541.382.6955 20340 Empire Ave., Suite E1 Bend, OR 97701
ORLA Endorsed
Snagajob Joe Gabriel: 703.457.7873 1919 N. Lynn St., Seventh Floor Arlington, VA 22209 joe.gabriel@snagajob.com snagajob.com SEE OUR AD ON PAGE 20
Springfield: 541.741.3102 1045 Gateway Loop, Suite B Springfield, OR 97478 Thanx Michelle Wohl: 888-233-1939 180 Redwood St., Suite 200 San Francisco, CA 94102 info@thanx.com | thanx.com The Steele Group Insurance Agency Kelly Steele: 541.687.2600 P.O. Box 11534, Eugene, OR 97440 kelly@steelegroup.info | steelegroup.info
The Subway Group Michele Shelley: 503.344.4815 4000 Kruse Way Place, Suite 3-130 Lake Oswego, OR 97035 micheleshelley@aol.com subway.com/en-us Third River Marketing, LLC. Tim Fahndrich: 877.941.2606 1436 Commercial St. N.E. Salem, OR 97301 tim@timfahndrich.com orla.thirdrivermarketing.com Hospitality Hub - Member Exclusive Offer: Test drive a $1,500 custom online lead generation funnel at no cost to you Visit OregonRLA.org/savings for details Travel Lane County Kari Westlund: 541.484.5307 P.O. Box 10286, Eugene, OR 97440 kari@eugenecascadescoast.org eugenecascadescoast.org Travel Medford Eli Matthews: 541.779.4847 101 E. Eighth St., Medford, OR 97501 info@travelmedford.org | visitmedford.org Travel Oregon 503.967.1560 250 Church St., S.E., Suite 100 Salem, OR 97301 info@traveloregon.com | traveloregon.com Travel Portland Jeff Miller: 503.275.9750 100 S.W. Main, Suite 1100 Portland, OR 97204 jmiller@travelportland.com travelportland.com Travel Southern Oregon Brad Niva: 541.552.0520 P.O. Box 1645, Medford, OR 97501 brad@southernoregon.org southernoregon.org U.S. Bank NW Vancouver Brad Reitzenstein: 360.921.0866 1607 Main St., Vancouver, WA 98660 brad.reitzenstein@usbank.com usbank.com Uber Technologies Jon Isaacs: 631.827.7676 222 S.W. Columbia St., Suite 1105 Portland, OR 97201 jisaacs@uber.com | uber.com/portland United Pacific Co. Darryl Inouye: 503.644.9018 P.O. Box 628, Beaverton, OR 97075 unitedpacific.co USA Today Lea Ennis: 425.649.5335 P.O. Box 6035, Portland, OR 97228 lennis@usatoday.com | usatoday.com Vacation Villages of America Doug Naleigh: 503.601.2015 1260 N.W. Waterhouse Ave., Suite 150 Beaverton, OR 97006 doug@v-v-a.com | v-v-a.com
Visit Bend Valerie Warren: 800.949.6086 750 N.W. Lava Road, Suite 160 Bend, OR 97703 valerie@visitbend.com | visitbend.com Visit Corvallis Mary Pat Parker: 541.757.1544 420 N.W. Second St., Corvallis, OR 97330 marypat@visitcorvallis.com visitcorvallis.com Visit McMinnville Jeff Knapp: 971.241.8808 1036 N.E. Cowls St. McMinnville, OR 97128 jeff@visitmcminnville.com visitmcminnville.com WaitersWorld Paul Paz: 503.524.0788 9590 S.W. Prairie Terrace, Suite B Beaverton, OR 97008 tips@waitersworld.com waitersworld.com Washington County Visitors Association Carolyn McCormick: 503.664.5555 12725 S.W. Millikan Way, Suite 210 Beaverton, OR 97005 carolyn@wcva.org visitwashingtoncountyoregon.com Willamette Valley Vineyards Inc. Jim Bernau: 503.588.9463 8800 Enchanted Way S.E. Turner, OR 97392 jimbernau@wvv.com | wvv.com World Wide ATM John Enyeart: 503.239.7708 51850 S.E. Ninth, Scappoose, OR 97056 worldwide@opusnet.com worldwideatm.biz Hospitality Hub - Member Exclusive Offer: • Free Placement • Month to Month Contract • 50% of Surcharge • We credit you up to $1,000 of your ORLA membership dues, either to join the association or your next year renewal! Already have an ATM? We will offer you: • Free Parts and Service • $500 OFF New ATM! • We credit you up to $1,000 of your ORLA membership dues, either to join the association or your next year renewal!" Visit OregonRLA.org/savings for details Xeros Inc. Steve Mathis: 603.315.7082 250 Commercial St., Suite 4002A Manchester, NH 3101 steven.mathis@xeroscleaning.com xeroscleaning.com Young’s Market Company of Oregon Ron Quinonez: 503.652.8836 x 18 1976 S.E. Ochoco St., Portland, OR 97222 rquinonez@youngsmarket-or.com youngsmarket.com
OregonRLA.org - 31
BUYER'S GUIDE: COMPANIES BY PRODUCT/SERVICE
ACCOUNTING Clark Nuber PS...................................................425.451.7265 SEE OUR AD ON PAGE 40 Geffen, Mesher & Company...............................503.221.0141 Isler CPA..............................................................541.342.5161 My Accounting Team..........................................541.844.1484 Pasaban Accounting Solutions..........................844.727.2225 Scribner & Company, PC - CPA........................503.282.0056 Vacation Villages of America.............................503.601.2015 ADA SIGNAGE Signs Now...........................................................503.252.0328 ADVERTISING Certified Folder Display Service, Inc.................503.252.2570 Comcast Spotlight..............................................503.535.6133 In Business Media..............................................541.344.4636 Regnal Media, LLC.............................................360.787.9224 Righteous Clothing Agency Inc..........................503.655.1227 Security Signs.....................................................503.232.4172 Signs Now...........................................................503.252.0328 AMUSEMENT GAMES Regnal Media, LLC.............................................360.787.9224 APPLIANCES Peterson Equipment Co.....................................503.981.4032 APPRAISERS Hotel Realty NW / Kennedy & Mohn, P.S..........425.277.5755 ARCHITECTS Deacon Corp.......................................................503.297.8791 SEE OUR AD ON PAGE 23 ASSOCIATIONS American Hotel & Lodging Association............202.289.3100 Golf Alliance of Oregon......................................503.981.4653 National Restaurant Association.......................202.331.5900 Oregon Brewers Guild........................................503.288.2739 Oregon Restaurant & Lodging Association......503.682.4422 Oregon Soft Drink Association..........................503.370.8416 Restaurant Buying Group..................................530.345.6937 Travel Lane County.............................................541.484.5307 Travel Portland...................................................503.275.9750
BEVERAGES; NON-ALCOHOLIC Coca-Cola North America.................................888.818.2653 General Distributors Co.....................................503.656.9470 K & F Coffee Roasters........................................503.234.7788 Kombucha Wonder Drink..................................503.224.7331 Mt. Angel Brewing Co.........................................971.218.3690 Portland Beverage Company, Inc......................503.236.2100 CARPET CLEANING Summit Cleaning & Restoration.......................503.364.1220 CASH REGISTERS/BUSINESS MACHINES Emerald Business Systems...............................541.687.8204 First Data.............................................................901.381.5473 Infinity ATM Solutions.........................................866.445.9051 Oregon Point of Sale / Digital Dining.................503.646.1383 Positive Technologies, Inc..................................503.284.6565 World Wide ATM..................................................503.239.7708 CLEANING PRODUCTS/EQUIPMENT Auto Chlor Systems............................................503.570.8070 Costco Wholesale...............................................503.639.0773 Ecolab Institutional.............................................253.244.3888 Summit Cleaning & Restoration.......................503.364.1220 COFFEE/ESPRESSO MACHINES Boyd Coffee Company........................................503.666.4545 Caffe D'arte.........................................................206.762.4381 K&F Coffee Roasters..........................................503.234.7788 Longbottom Coffee & Tea, Inc...........................503.648.1271 COFFEE/TEA Boyd Coffee Company........................................503.666.4545 Caffe D’arte.........................................................206.762.4381 K & F Coffee Roasters........................................503.234.7788 Kombucha Wonder Drink..................................503.224.7331 Longbottom Coffee & Tea, Inc...........................503.648.1271 Oregon Spice Company......................................503.238.0664 Starbucks............................................................971.263.3073 COMPUTER SYSTEMS/NETWORKING Enterprise Merchant Solutions.........................206.973.0382 Luminant Digital Security..................................503.905.3285
ATM MACHINES First Data.............................................................901.381.5473 Infinity ATM Solutions.........................................866.445.9051 Riverside Payments............................................866.720.0644 World Wide ATM..................................................503.239.7708
COMPUTERS/SOFTWARE Enterprise Merchant Solutions.........................206.973.0382 Information Systems & Supplies.......................800.964.4192 Luminant Digital Security..................................503.905.3285 Positive Technologies, Inc..................................503.284.6565 SkyTouch Technology.........................................480.205.5634 Sporq...................................................................971.570.5533
AWNINGS Security Signs.....................................................503.232.4172
CONDIMENTS/DRESSINGS Beaverton Foods, Inc..........................................503.646.8138
BACKGROUND CHECKS ACRAnet..................................................800.304.1249 x 1270 Northwest Loss Prevention Consultants..........425.271.0312 Occuscreen, LLC.................................................888.833.5304
CONSTRUCTION/REMODELING Deacon Corp.......................................................503.297.8791 SEE OUR AD ON PAGE 23 Northwest Consultants, LLC.............................800.851.3188 Service Team of Professionals..........................503.539.9181
BAR MIXES/SUPPLIES Bargreen Ellingson.............................................503.227.1161 J. Wilbur Foods...................................................206.577.3636 BEVERAGE DISPENSERS Portland Beverage Company, Inc......................503.236.2100
COOKING UTENSILS/EQUIPMENT Bargreen Ellingson.............................................503.227.1161 Curtis Restaurant Equipment............................541.746.7480 Rose’s Equipment & Supply..............................503.233.7450 SEE OUR AD ON PAGE 8
BEVERAGES; ALCOHOLIC Bendistillery........................................................541.318.0200 General Distributors Co.....................................503.656.9470 Luxco Spirited Brands........................................503.723.4330 Young’s Market Company of Oregon ���������503.652.8836 x 18
CREDIT CARD PROCESSING First Data.............................................................901.381.5473 Infinity ATM Solutions.........................................866.445.9051 Riverside Payments............................................866.720.0644 U.S. Bank NW Vancouver...................................360.921.0866
32 - Main Ingredient - Jul / Aug 2017
DAIRY PRODUCTS Sunshine Dairy Foods........................................503.234.7526 Sysco Portland....................................................503.682.6551 SEE OUR AD ON PAGE 2 DISH WASHING EQUIPMENT/SUPPLIES Auto Chlor Systems............................................503.570.8070 Ecolab Institutional.............................................253.244.3888 Performance Reps Northwest..........................503.295.0424 DISTILLERIES Bendistillery........................................................541.318.0200 Luxco Spirited Brands........................................503.723.4330 EDUCATION/TRAINING DC Blosser & Associates...................................503.244.5070 Lane Community College Culinary Arts & Hospitality Management Program................541.463.3504 Latin Advantage..................................................503.830.2977 Oregon Culinary Institute...................................503.961.6205 OSU - Cascades..................................................541.322.3100 Small Business Development Center Lane Community College..................................541.463.6200 Southern Oregon University, School of Business.............................................541.552.8243 WaitersWorld......................................................503.524.0788 EGG PRODUCTS Sunshine Dairy Foods........................................503.234.7526 E-MARKETING Anvil ....................................................................503.595.6050 EMPLOYEE BENEFITS Garvey Schubert Barer.......................................206.464.3939 EMPLOYEE TRAINING/COUNSELING DC Blosser & Associates...................................503.244.5070 Garvey Schubert Barer.......................................206.464.3939 Latin Advantage..................................................503.830.2977 Safety Northwest LLC........................................503.709.7129 Symbiotic Food Service Solutions.....................503.537.7157 WaitersWorld......................................................503.524.0788 EMPLOYMENT SERVICES ACRAnet..................................................800.304.1249 x 1270 Garvey Schubert Barer.......................................206.464.3939 Industry...............................................................714.642.8099 Jordan Ramis......................................................503.598.7070 Oregon Culinary Institute...................................503.961.6205 Snagajob..............................................................703.457.7873 SEE OUR AD ON PAGE 20 ENERGY CONSERVATION SYSTEMS Creative Lighting.................................................503.820.0229 Energy Trust of Oregon......................................866.605.1676 SEE OUR AD ON PAGE 11 Portland General Electric Co.............................503.464.7970 Xeros Inc..............................................................603.315.7082 EQUIPMENT REPAIR General Parts LLC..............................................503.624.0890 Peterson Equipment Co.....................................503.981.4032 ESPRESSO CARTS/KIOSKS Boyd Coffee Company........................................503.666.4545 Caffe D'arte.........................................................206.762.4381 ETHNIC FOODS United Pacific Co.................................................503.644.9018 EVENT FACILITIES Oregon Convention Center................................503.235.7575 Salem Convention Center..................................503.589.1700
BUYER'S GUIDE: COMPANIES BY PRODUCT/SERVICE
EVENT PLANNING/CONSULTING Hospitality By Torres..........................................503.360.5517
FRANCHISE SALES/DEVELOPMENT The Subway Group..............................................503.344.4815
EXTRACTS/FLAVORING Oregon Spice Company......................................503.238.0664
FURNITURE; TABLES/CHAIRS Northland Furniture...........................................541.389.3600 Rose's Equipment & Supply..............................503.233.7450 SEE OUR AD ON PAGE 8
FINANCIAL PRODUCTS/SERVICES Almea Insurance, Inc.........................................503.669.4888 Barsurance.........................................................509.736.3599 Crystal Investment Property..............................503.530.1316 First Community Bank.......................................916.774.7192 Garth T. Rouse & Associates.............................800.523.3316 Geffen, Mesher & Company...............................503.221.0141 Isler CPA..............................................................541.342.5161 My Accounting Team..........................................541.844.1484 Parkside Insurance............................................503.245.1709 Pasaban Accounting Solutions..........................844.727.2225 Professional Benefit Services............................503.371.7622 Quest Investment Management Inc..................503.221.0158 Safemark Systems.............................................800.299.4288 Scribner & Company, PC - CPA........................503-282-0056 U.S. Bank NW Vancouver...................................360.921.0866 World Wide ATM..................................................503.239.7708
GOURMET FOODS J. Wilbur Foods...................................................206.577.3636 Longbottom Coffee & Tea, Inc...........................503.648.1271 GOVERNMENT AGENCIES Benton County Environmental Health..............541.766.6650 Lane County Environmental Health..................541.682.3636 Linn County Environmental Health...................541.967.3821 GREASE TRAPS; CLEANING/REMOVAL Baker Commodities...........................................503.289.1221 SeQuential...........................................................503.954.2154 HEALTH SERVICES Linn County Environmental Health...................541.967.3821
FITNESS EQUIPMENT Exercise Equipment Northwest Inc..................503.594.0500
HEATING/VENTILATION/AIR CONDITIONING Portland Mechanical Contractors.....................503.656.7400
FIRE PROTECTION EQUIPMENT Performance Systems Integrated.....................503.641.2222
HOOD CLEANING Metropolitan Services........................................503.233.8120
FISH; FRESH/FROZEN Pacific Seafood Co..............................................503.905.4500
HOOD FIRE SYSTEMS Metropolitan Services........................................503.233.8120 Performance Systems Integrated.....................503.641.2222
FOOD BROKERS Acosta Sales & Marketing..................................503.624.6747 KeyImpact Sales & Systems, Inc.......................503.691.1331 FOOD EQUIPMENT; PREPARATION/SERVICE Bargreen Ellingson.............................................503.227.1161 Curtis Restaurant Equipment............................541.746.7480 Far West Restaurant Equipment.......................503.341.1754 Kelly-Mincks.......................................................206.355.3150 Metropolitan Services........................................503.233.8120 Portland Mechanical Contractors.....................503.656.7400 FOOD; CANNED/PACKAGED Acosta Sales & Marketing..................................503.624.6747 FOOD; FOOD PRODUCTS/FRUITS/VEGETABLES Cash & Carry/Smart Foodservice.....................503.833.1184 SEE OUR AD ON PAGE 38 Charlie’s Produce...............................................503.573.4410 Duck Delivery Produce Inc.................................503.288.9380 SEE OUR ADS ON PAGES 15 & 37 Emerald Fruit and Produce Co. Inc...................541.342.2136 Food Services of America..................................503.980.2500 KeyImpact Sales & Systems, Inc.......................503.691.1331 Long’s Meats Inc.................................................541.344.3172 McDonald Wholesale Co....................................541.345.8421 Oregon Fruit Products Company.......................503.581.6211 Sheridan Fruit Company, Inc.............................503.236.2113 Sysco Portland....................................................503.682.6551 SEE OUR AD ON PAGE 2 FOOD; FROZEN Acosta Sales & Marketing..................................503.624.6747 Charlie’s Produce...............................................503.573.4410 Duck Delivery Produce Inc.................................503.288.9380 Foster Farms..........................................800.344.3316 x 6687 McDonald Wholesale Co....................................541.345.8421 FOOD; PREPARED Charlie’s Produce...............................................503.573.4410 Duck Delivery Produce Inc.................................503.288.9380 Oregon Culinary Institute...................................503.961.6205
HOSPITALITY CONSULTANTS Hospitality By Torres..........................................503.360.5517 Hotel Realty NW / Kennedy & Mohn, P.S..........425.277.5755 Northwest Consultants, LLC.............................800.851.3188 Paramount Lodging Advisors, LLC...................602.301.0029 Sculpture Hospitality..........................................541.914.0189 Sperry Van Ness / Bluestone & Hockley..........503.222.3800 Symbiotic Food Service Solutions.....................503.537.7157 Vacation Villages of America.............................503.601.2015 HOTEL/PROPERTY MANAGEMENT Pacific Northwest My Place Hotels, LLC..........605.725.5264 SkyTouch Technology.........................................480.205.5634 Vacation Villages of America.............................503.601.2015 HUMAN RESOURCE OUTSOURCING ACRAnet..................................................800.304.1249 x 1270 Equifax Workforce Solution............................ 314.214.7387 Gecko Hospitality - Oregon............................ 503.660.8565 Mammoth HR................................................. 503.205.1123 Patrice & Associates Hospitality Recruiting. 541.312.8222 Snagajob......................................................... 703.457.7873 SEE OUR AD ON PAGE 20 ICE CREAM Sunshine Dairy Foods........................................503.234.7526 IMPORTED FOODS United Pacific Co.................................................503.644.9018 INSURANCE; SERVICE/BROKERS Abel Insurance Agency.......................................541.267.4124 Almea Insurance, Inc.........................................503.669.4888 Barsurance.........................................................509.736.3599 Commercial Insurance Northwest....................503.762.2470 Elliott, Powell, Baden & Baker..........................503.227.1771 Evergreen Insurance Managers Inc..................503.259.3060 Farmers Insurance Hoffstot Agency.................541.895.4515 Fournier Group...................................................503.251.2255 Garth T. Rouse & Associates.............................800.523.3316 JD Fulwiler & Co Insurance...............................800.735.8325 Knutsen Insurance.............................................503.325.1541
KPD Insurance....................................................541.741.0550 Liberty Mutual Insurance...................................888.398.8924 SEE OUR AD ON THE BACK COVER Molina Insurance Group.....................................503.756.6635 Nasburg & Company..........................................541.267.3165 Parkside Insurance............................................503.245.1709 Safety Northwest LLC........................................503.709.7129 SAIF Corporation................................................503.373.8827 Sandin Insurance Group....................................503.381.8583 The Steele Group Insurance Agency.................541.687.2600 JANITORIAL SUPPLIES; CLEANING/MAINTENANCE Cash & Carry/Smart Foodservice.....................503.833.1184 SEE OUR AD ON PAGE 38 Metropolitan Services........................................503.233.8120 Office Depot.........................................................763.503.4812 JUICES Coca-Cola North America.................................888.818.2653 LAUNDRY SERVICES/EQUIPMENT ABC Enterprises, Inc..........................................503.582.8238 Auto Chlor Systems............................................503.570.8070 Ecolab Institutional.............................................253.244.3888 Peterson Equipment Co.....................................503.981.4032 Xeros Inc..............................................................603.315.7082 LEGAL SERVICES Barran Liebman LLP..........................................503.228.0500 Cosgrave Vergeer Kester LLP...........................503.323.9000 D. Michael Mills, Lawyer PC..............................503.588.0556 Davis Wright Tremaine LLP...............................503.778.5460 Fisher Phillips.....................................................503.242.4262 Jordan Ramis......................................................503.598.7070 Law Office of Michael B. Gottlieb, PC...............503.546.0498 Northwest Alcohol Law......................................503.718.2311 LIGHTING/LIGHT FIXTURES Creative Lighting.................................................503.820.0229 Portland Lighting Inc..........................................503.624.1489 LOCKS/KEYS Safemark Systems.............................................800.299.4288 MAGAZINES/NEWSPAPERS USA Today...........................................................425.649.5335 MAINTENANCE Service Team of Professionals..........................503.539.9181 MANAGEMENT RECRUITMENT Patrice & Associates Hospitality Recruiting.....541.312.8222 MARKETING Alpha Media........................................................503.517.6000 Anvil.....................................................................503.595.6050 Comcast Spotlight..............................................503.535.6133 Digital Barista Inc...............................................503.691.5553 GISI Marketing Group.........................................503.598.0636 In Business Media..............................................541.344.4636 Thanx...................................................................888.233.1939 Third River Marketing, LLC................................877.941.2606 MATTRESSES Serta Mattresses................................................503.349.5056
OregonRLA.org - 33
BUYER'S GUIDE: COMPANIES BY PRODUCT/SERVICE
MEATS; FRESH/FROZEN/CANNED/SMOKED Cash & Carry/Smart Foodservice.....................503.833.1184 SEE OUR AD ON PAGE 38 Food Services of America..................................503.980.2500 Foster Farms..........................................800.344.3316 x 6687 Long’s Meats Inc.................................................541.344.3172 McDonald Wholesale Co....................................541.345.8421 Nicky USA Inc......................................................503.234.4263 Sheridan Fruit Company, Inc.............................503.236.2113 Sysco Portland....................................................503.682.6551 SEE OUR AD ON PAGE 2 MENUS/MENU DISPLAYS Regnal Media, LLC.............................................360.787.9224 Sporq...................................................................971.570.5533 MUSIC In Business Media..............................................541.344.4636 MYSTERY SHOPPERS Northwest Loss Prevention Consultants..........425.271.0312 NON-FOOD MANUFACTURER REP KeyImpact Sales & Systems, Inc.......................503.691.1331 MarkeTeam.........................................................360.696.3984
PROPERTY DAMAGE RESTORATION Kennedy Restoration..........................................503.234.0509 Service Team of Professionals..........................503.539.9181 Summit Cleaning & Restoration.......................503.364.1220 REAL ESTATE Amber Hotel Company.......................................818.851.3300 Crystal Investment Property..............................503.530.1316 Hotel Realty NW/Kennedy & Mohn, P.S............425.277.5755 Jordan Ramis......................................................503.598.7070 Marlin Group.......................................................503.241.2330 Oregon Business Properties..............................541.968.2728 Sperry Van Ness/Bluestone & Hockley............503.222.3800 REFRIGERATION; COOLERS/FREEZERS/CASES Energy Trust of Oregon......................................866.605.1676 SEE OUR AD ON PAGE 11 Far West Restaurant Equipment.......................503.341.1754 General Parts LLC..............................................503.624.0890 Performance Reps Northwest..........................503.295.0424 Portland Mechanical Contractors.....................503.656.7400 Rose’s Equipment & Supply..............................503.233.7450 SEE OUR AD ON PAGE 8
ONLINE RESERVATIONS/MARKETING Booking.com.......................................................206.262.8085 CoHo Res (Connect Hotel Reservations)..........503.425.1444 Sporq...................................................................971.570.5533
RESTAURANT DEVELOPMENT/CONSULTING Almea Insurance, Inc.........................................503.669.4888 D. Michael Mills, Lawyer PC..............................503.588.0556 Harvest Restaurant Consultants.......................458.205.4037 Hospitality By Torres..........................................503.360.5517 Marlin Group.......................................................503.241.2330 Northwest Consultants, LLC.............................800.851.3188 Small Business Development Center Lane Community College..................................541.463.6200 Symbiotic Food Service Solutions.....................503.537.7157
OVENS; RANGES/MICROWAVES Far West Restaurant Equipment.......................503.341.1754 General Parts LLC..............................................503.624.0890
SEAFOOD Food Services of America..................................503.980.2500 Pacific Seafood Co..............................................503.905.4500
POINT OF SALE SYSTEMS Emerald Business Systems...............................541.687.8204 Information Systems & Supplies.......................800.964.4192 Oregon Point of Sale / Digital Dining.................503.646.1383 Positive Technologies, Inc..................................503.284.6565 Riverside Payments............................................866.720.0644 U.S. Bank NW Vancouver...................................360.921.0866
SECURITY SYSTEMS Emerald Business Systems...............................541.687.8204 Information Systems & Supplies.......................800.964.4192 Luminant Digital Security..................................503.905.3285 Oregon Point of Sale/Digital Dining...................503.646.1383 Safemark Systems.............................................800.299.4288
OFFICE SUPPLIES Costco Wholesale...............................................503.639.0773 Office Depot.........................................................763.503.4812
POULTRY; FRESH/FROZEN/PRE-COOKED Foster Farms..........................................800.344.3316 x 6687 Nicky USA Inc......................................................503.234.4263 Pacific Seafood Co..............................................503.905.4500 PRINTING Cenveo.................................................................503.928.1111 GISI Marketing Group.........................................503.598.0636 PROMOTIONAL PRODUCTS Cenveo.................................................................503.928.1111 PROPERTY & CASUALTY INSURANCE Abel Insurance Agency.......................................541.267.4124 Barsurance.........................................................509.736.3599 Elliott, Powell, Baden & Baker..........................503.227.1771 Fournier Group...................................................503.251.2255 Knutsen Insurance.............................................503.325.1541 KPD Insurance....................................................541.741.0550 Liberty Mutual Insurance...................................888.398.8924 SEE OUR AD ON THE BACK COVER Nasburg & Company..........................................541.267.3165 Parkside Insurance............................................503.245.1709 Sandin Insurance Group....................................503.381.8583 The Steele Group Insurance Agency.................541.687.2600
34 - Main Ingredient - Jul / Aug 2017
SIGNS/BANNERS Cenveo.................................................................503.928.1111 GISI Marketing Group.........................................503.598.0636 Security Signs.....................................................503.232.4172 Signs Now...........................................................503.252.0328 SPECIALTY PRODUCTS J. Wilbur Foods...................................................206.577.3636 Nicky USA Inc......................................................503.234.4263 Sheridan Fruit Company, Inc.............................503.236.2113 United Pacific Co.................................................503.644.9018 STAFFING/EXECUTIVE SEARCH DC Blosser & Associates...................................503.244.5070 Gecko Hospitality - Oregon................................503.660.8565 Industry...............................................................714.642.8099 Snagajob..............................................................703.457.7873 SEE OUR AD ON PAGE 20 STEAM BOILERS/KETTLES Performance Reps Northwest..........................503.295.0424 STRATEGIC PLANNING Pasaban Accounting Solutions..........................844.727.2225 Small Business Development Center Lane Community College..................................541.463.6200 Southern Oregon University, School of Business.............................................541.552.8243
SUSTAINABLE PRODUCTS SeQuential...........................................................503.954.2154 TAX SERVICES Equifax Workforce Solution...............................314.214.7387 Isler CPA..............................................................541.342.5161 TOURISM MARKETING Anvil.....................................................................503.595.6050 Ashland Chamber of Commerce.......................541.482.3486 Central Oregon Visitors Association.................541.389.8799 Certified Folder Display Service Inc..................503.252.2570 Clackamas County Tourism & Cultural Affairs................................................503.655.8420 Discover Klamath...............................................541.882.1501 Lincoln City Visitor & Convention Bureau.........541.996.1271 Roseburg Area Chamber of Commerce & Visitors Center................................................541.672.9731 Travel Medford....................................................541.779.4847 Travel Oregon......................................................503.967.1560 Travel Portland...................................................503.275.9750 Travel Southern Oregon.....................................541.552.0520 Visit Bend............................................................800.949.6086 Visit Corvallis......................................................541.757.1544 Visit McMinnville.................................................971.241.8808 Washington County Visitors Association...........503.664.5555 TRANSPORTATION Enterprise Car Rental........................................503.692.8400 Uber Technologies..............................................631.827.7676 TRAVEL INFORMATION Albany Visitors Association................................541.928.0911 Ashland Chamber of Commerce.......................541.482.3486 Certified Folder Display Service, Inc.................503.252.2570 Portland Visitors Map.........................................503.819.5654 Travel Medford....................................................541.779.4847 Travel Oregon......................................................503.967.1560 Travel Portland...................................................503.275.9750 Visit Bend............................................................800.949.6086 Visit Corvallis......................................................541.757.1544 Washington County Visitors Association...........503.664.5555 UNEMPLOYMENT INSURANCE Lawrence Company............................................360.896.0777 UNIFORMS Righteous Clothing.............................................503.655.1227 UTILITIES Energy Trust of Oregon......................................866.605.1676 SEE OUR AD ON PAGE 11 Northwest Natural.............................................503.226.4211 Portland General Electric Co.............................503.464.7970 WASTE GREASE REMOVAL SeQuential...........................................................503.954.2154 WINERIES/WINE Costco Wholesale...............................................503.639.0773 General Distributors Co.....................................503.656.9470 Willamette Valley Vineyards Inc.........................503.588.9463 WORKERS COMPENSATION INSURANCE Abel Insurance Agency.......................................541.267.4124 Elliott, Powell, Baden & Baker..........................503.227.1771 Farmers Insurance Hoffstot Agency.................541.895.4515 Fournier Group...................................................503.251.2255 Knutsen Insurance.............................................503.325.1541 KPD Insurance....................................................541.741.0550 Liberty Mutual Insurance...................................888.398.8924 SEE OUR AD ON THE BACK COVER Nasburg & Company..........................................541.267.3165 Safety Northwest LLC........................................503.709.7129 SAIF Corporation................................................503.373.8827 Sandin Insurance Group....................................503.381.8583 The Steele Group Insurance Agency.................541.687.2600
Get Your OREGON FOOD HANDLER CARD!
– OregonFoodHandler.com STATE MANDATED TRAINING AND CERTIFICATION VALID STATEWIDE
Developed by Oregon Restaurant & Lodging Association
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• Oregon’s first official online training
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Take course and test from your computer
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OregonRLA.org - 35
Business Personal Property Nightmare
Navigating Personal Property Tax
J
oan builds widgets. Well, not really… but she is in light manufacturing. And she had more orders than she could fill with her current equipment. So, she found used equipment for a great price, brought it back to her shop and started ramping up production. She added this new equipment to her Business Personal Property tax return in the county where she is headquartered. Eighteen months later, she got a Business Personal Property tax bill from the neighboring county where she purchased the equipment. That bill was for almost $8,000. Joan called the tax clerk who sent the bill and explained that she had no taxable nexus in their county. No stock of goods, no employees, no storefront. Joan’s only business activity there consisted of shipping finished goods to customers in that county – which she’d done for almost 30 years without ever once receiving a tax bill. After some internal checking, the tax clerk confirmed that the bill was for Joan. But, why? 36 - Main Ingredient - Jul / Aug 2017
Joan purchased her equipment from another manufacturer that was liquidating his business assets. He’d previously sold the same equipment to another buyer – but that buyer couldn’t afford to pay the entire total due at the time of purchase. The original owner carried a contract and received monthly payments. Things started out well, but that first buyer made a late payment one month, then started missing payments altogether. The original owner had to repossess the equipment. This time, he vowed to sell to a cash buyer. And along came Joan, cash in hand and ready to buy. The first buyer didn’t file a Business Personal Property tax return. And Joan didn’t know about the existence of that other buyer when she purchased the equipment. Businesses in Oregon are required by state statute to file an annual Business Personal Property tax return with their county. What is Business Personal Property? It’s the stuff you use to do business. For restaurants, it’s their kitchen appliances and equipment, tables, chairs and dishware. It’s not the food you prepare or
other types of inventory you may carry (branded t-shirts, mugs or other retail inventory). Current inventory lists with associated market value for each item are required, so CPAs often don’t file this return for their clients. Business Personal Property is assessed annually at a specific point in time – January 1st at 1:00 a.m. Whoever owns the equipment at that moment pays taxes for the year that just ended. When an owner fails to file a return or pay the related taxes, the county has to try and track them down to collect. If the county cannot find that person or business, the new owner of the equipment is liable for the unpaid taxes under Oregon statute. Who knew? And knowing this, how do you protect your business? Since January 1, 2016, business owners have been able to do a quick, three-step, due diligence process within three days of purchase to ensure that they are not purchasing used goods with related tax debt. Here’s how the process works:
Starting Fresh Every Day Start your day right with Duck Delivery’s full complement of grains, dairy, meat, and high quality organic and conventional produce. Serve it up on our handy paper products; paper plates, napkins and eco-friendly to-go containers. Our roots are deep and local, with four generations of experience as a trusted supplier for restaurant and food service industries within the Pacific Northwest. Both HACCP and SQF Level 3 Certified for the highest level of food safety in the industry.
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1. Ask the seller for a signed and dated disclosure statement printed on company letterhead. It should contain the following information (If the seller doesn’t have this information, they should say so in the disclosure): a. Whether there is tax debt and/or liens associated with the personal property; b. The name of any Oregon county in which the personal property has been assessed other than the county where purchase is taking place; c. The name and address of any other person who has owned, had possession or control of the property; and d. The fact that ORS 311.641, regarding due diligence to achieve Bona Fide Purchaser status, may apply to the transaction. 2. Contact the tax clerk in the Oregon
county where the purchase is taking place. Ask if there are tax liens against the property you want to purchase. If multiple counties are listed in the seller’s disclosure statement, contact the tax clerk in all listed counties. 3. Search the Oregon Secretary of State’s UCC system with the name of the previous owner(s). Print the results of your search.
Joan is a real person; and this is a true story. Let’s be sure it doesn’t happen to you.
Keep the results of your three-step due diligence process. If you find tax debt associated with the property, you can 1) opt not to purchase; 2) ask the seller to clear the debt/lien prior to purchase; or 3) discuss alternative payment arrangements with the county, such as a compromise payment to settle the lien. Here’s the beautiful part. If you have completed this process, you achieve Bona
Fide Purchaser status. If, like Joan, you receive a bill for taxes incurred by someone else before you owned the equipment, you provide your due diligence documents to the tax clerk and you will not have to pay the tax.
LEARN MORE You can contact your tax professional, county tax assessor or the Secretary of State’s Office of Small Business Assistance with questions. County tax assessors and the Office of Small Business Assistance cannot provide legal or financial advice. | RUTH MILES, SMALL BUSINESS ADVOCATE, OFFICE OF THE OREGON SECRETARY OF STATE
ABOUT Ruth Miles is the Small Business Advocate for Oregon Secretary of State. She runs with scissors.
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Get Your OREGON ALCOHOL SERVER CARD!
– OregonAlcoholServer.com STATE MANDATED TRAINING VALID STATEWIDE
Developed by Oregon Restaurant & Lodging Association
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OregonRLA.org - 39
DEDICATED STRATEGIC PASSIONATE + RESPONSIVE CLARKNUBER Tax, audit, and advisory services for hospitality You’re focused on giving customers the very best experience—and so are we. Whether you run hotels, restaurants, entertainment facilities, membership clubs, or anything in between, we bring years of experience and a personal approach tailored to your goals. Let us help you turn your vision into successful reality. Call 800-504-8747 or visit clarknuber.com.
WHY JOIN? ORLA is the only organization in the state devoted to protecting and promoting the interests of Oregon restaurants.
Advocate Communicate Educate
JOIN NOW! • OregonRLA.org
NOMINATIONS NOW OPEN Recognize Your Outstanding Employees
What better way to recognize the exceptional performance of your employees than with a nomination for the statewide Hospitality Industry Award. To submit a nomination, visit OregonRLA.org/Awards and complete the short form by July 17, 2017.
Award recipients are recognized at ORLA’s Convention this October 8-9 in Bend. 40 - Main Ingredient - Jul / Aug 2017
Manage My Restaurant Being Prepared for Health Inspections
R
estaurant operators and health inspectors aren’t adversaries. Think of a health inspector as a partner you work with to achieve shared goals of preventing foodborne illness and protecting guests’ health. Seven tips for building productive relationships with health inspectors: 1. Be polite and professional. Encourage managers to ask the inspector questions. They should feel free to dispute any violations they feel are inaccurate, but they should raise disputes in a professional, nonconfrontational way. When you disagree with an inspector’s assessment, ask how he or she arrived at that decision, and offer your interpretation of the regulations. The discussion often can help you arrive at a solution. 2. Correct mistakes as soon as possible. Repeated violations may give inspectors a negative impression of your food safety commitment, which could lead to low scores. Bring violations to managers' attention so they can correct them. 3. Demonstrate progress. In the event your restaurant has a less-thansatisfactory inspection, it’s important to exhibit your willingness to promptly address the issues. Show the inspector your corrective action plan and ask him or her to add it to your restaurant’s file. 4. Be proactive. Seek opportunities to work with inspectors outside the confines of routine inspections. For example, if your state or county has a new food safety regulation or recently updated its food code, consider contacting your inspector to ask about the changes and how they will impact your restaurant.
5. Get involved. Serving on state and local task forces or advisory committees can provide you with opportunities to work with inspectors and gain a greater understanding of their work. Developing relationships can help build trust. 6. Share your food safety plans. Inspectors often are interested in the steps you’re taking to comply with new food safety rules and regulations. What they learn will help them advise other restaurants. Share your plans with them, and seek feedback. 7. Seek inspectors’ advice. Are you launching a new product or testing a new process? Ask your health inspector how it will be impacted by the food code. They might have suggestions that will help you improve your business. When a health inspector visits Don't panic when an inspector arrives. Think of the visit as a learning opportunity that will benefit your operation by making it as safe as possible. To make the inspection a positive experience, follow these guidelines: •
Ask to see the inspector's credentials if the inspector doesn’t volunteer his/ her credentials first. In some cases, people have tried to pass themselves off as health officials. If you're unsure of the person's credentials, call the local health department or the inspector's supervisor for verification. Ask whether the purpose of the visit is a regular inspection or due to a customer complaint. Train your employees to check identification before allowing anyone to enter the back of your operation.
OregonRLA.org - 41
Help your managers protect against foodborne illness outbreaks.
ORLA's ServSafe Manager Certification course meets the “Demonstration of Knowledge” and “Person in Charge” requirements of the Oregon Food Code.
ORLA's ServSafe®
MANAGER CERTIFICATION COURSE Give your business, your brand and your customers the best protection possible. REGISTER ONLINE FOR UPCOMING CLASSES: JULY 2017: 6 | THU, 9:00 am Woodburn @ FSA 11 | TUE, 9:00 am Wilsonville @ Sysco 12 | WED, 9:15 am Eugene @ McDonald Wholesale 25 | TUE, 9:00 am Wilsonville @ ORLA
AUGUST 2017: 1 | TUE, 9:00 am Wilsonville @ Sysco 9 | WED, 9:15 am Medford @ Rogue Regency 23 | WED, 9:00 am Wilsonville @ ORLA
SEPTEMBER 2017: 6 | WED, 9:15 am Bend @ The Oxford Hotel 6 | WED, 9:00 am Wilsonville @ Sysco 12 | TUE, 9:00 am Woodburn @ FSA 26 | TUE, 9:00 am Wilsonville @ ORLA
ON-SITE PRIVATE CLASSES: If you have ten or more employees for the ServSafe course (and you have a classroom setting) we can provide the trainer at no additional cost! Call Sue at ORLA for details, 971.224.1503 or 866.679.6733.
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Don’t refuse an inspection. In doing so, the health inspector likely will obtain an inspection warrant, which allows him/her to inspect your establishment without your consent. Tag along with the inspector and take notes of any violations he or she finds. This gives you the chance to correct simple problems on the spot, and the health inspector will note your willingness to fix problems. Be prepared to provide any information or records that the inspector needs and answer the inspector’s questions truthfully. Refrain from offering any food or any other item that can be misconstrued as an attempt to influence the inspector's findings. Sign the inspector's report after the inspection. Signing it doesn't mean that
you agree to the findings; it only means that you received a copy of the report. •
Ask the inspector to explain his findings to your staff, or share the inspection results with your employees and offer suggestions on areas that need improvement.
Follow-up from a health inspection Here's what you can do if you are cited during a health inspection: •
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Fix critical violations during the inspection when and if possible (e.g., temperature issues, cross-contamination issues, sanitizing solution, etc.). Review the inspection report and correct all noted deficiencies. Inform your employees of the violations and explain their importance. Determine
why each violation occurred so you can try to avoid it in the future. •
If you don't understand the violation, ask the health official to explain. Remember to not be confrontational; your health inspector should be your ally.
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If you disagree with the inspector's findings, you can appeal the decision later. Typically, this involves calling the health department and talking with the inspector’s supervisor. | NATIONAL RESTAURANT ASSOCIATION, MANAGE MY RESTAURANT
For a variety of resources to improve food safety in your restaurant, learn more about ServSafe food safety certification opportunities at OregonRLA.org/ServSafe.
SUBSCRIBE TO BOILED DOWN Hospitality industry insights, intelligence & discussion ORLA's new podcast series, Boiled Down, condenses valuable information and intelligence on the world of Oregon hospitality. Subscribe to Boiled Down on iTunes or wherever you get your podcasts so new episodes are delivered directly to your device! We'd love to get your feedback. Email us: Info@OregonRLA.org Tweet us: @ORLABoiledDown.
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Thanks For A Great Industry Auction! One Big Night would not be possible without the support of our sponsors, each generous package donation, and all auction attendees. We thank the industry for their participation and commitment to the ORLAPAC.
PRESENTING SPONSOR
LIVE AUCTION SPONSOR
PAYMENT & REGISTRATION SPONSOR
SILENT AUCTION SPONSOR
MAJOR SPONSOR
HOSPITALITY SPONSORS
LIBATIONS PROVIDED BY
INDUSTRY PARTNERS
ANHEUSER-BUSCH FIRST DATA
OREGON BREWERS GUILD WILLAMETTE VALLEY VINEYARDS
Buffalo Wild Wings McDonald's
TABLE SPONSORS
Adobe Resort Bargreen Ellingson Best Western Plus Hood River Inn BHG Hotels Buffalo Wild Wings Confederated Tribes of Grand Ronde « Darden « « « « « «
Deschutes Brewery Elmer’s Restaurants Escape Lodging Company Gallatin Public Affairs Hilton Portland / DoubleTree by Hilton « Hubbell Communications « Jubitz Corporation « « « « «
« McDonald’s « NW Natural « Oregon Beer & Wine Distributors Association « ORLA Member Services « Pacific Seafood « Pig ‘N Pancake « Portland General Electric
Special thanks to the over 150 companies and individuals who donated fantastic auction items! SAVE THE DATE FOR NEXT YEAR: MAY 30, 2018 « THE NINES «PORTLAND
« « « « « «
Provenance Hotels Sayler’s Old Country Kitchen Seaside Lodging LLC Shari’s Café & Pies Uber Vip’s Industries
MEMBERSHIP
NEWS BITES
Information from around the industry Local Civic Engagement Opportunity The Portland Kitchen Cabinet is focused on establishing a working group of informed, active and motivated hospitality community members to serve as industry ambassadors with policymakers, community leaders and partner organizations. ORLA is helping steer this volunteer group which is designed to build bridges and foster long-term relationships with local elected officials and the community. With over 120 members we are making a difference and being heard. Projects the Portland Kitchen Cabinet has been working on include: All User Restrooms, Women Who Stir The Pot, and a Speaker’s Series. If you are interested in becoming part of the Kitchen Cabinet, please contact Greg Astley, Director of Government Affairs at Astley@OregonRLA.org.
Tip Pooling Update On May 3, 2017, the Supreme Court issued an Order in the tip pooling case (National Restaurant Association / ORLA v. U.S. Department of Labor), further extending the Department of Labor’s (DOL) time to file its response to the Certiorari Petition to and including July 10, 2017. We are challenging the DOL’s position that it can apply its 2011 federal tip-credit restrictions to employers who don't take a tip credit. Given the current uncertainty regarding a final decision from the Court on tip pooling in Oregon, ORLA recommends consideration of alternative options (visit OregonRLA.org/tippooling). ORLA Partners with SAIF To help protect the more than 167,000 workers engaged in making Oregon’s dining and overnight experiences picture perfect, the Oregon Restaurant & Lodging Association (ORLA) and SAIF are joining forces to develop a group program. The partnership will give eligible ORLA members, representing 11,000 foodservice and lodging establishments, a workers’ compensation group discount. Once validated by NCCI and approved by DCBS, the program will be launched January 2018. For more information on this program, contact ORLA’s COO, John Hamilton, at 503.682.4422.
Nominate Your Employee Champions What better way to acknowledge an outstanding employee than with a nomination for a statewide Employee of the Year Award? A highlight of the ORLA Convention (October 8-9) will be the annual presentation of the Hospitality Industry Awards. Open to industry nominations, the Employee of the Year award recognizes a non-management employee who goes above and beyond expected job responsibilities by demonstrating exemplary professionalism and service. Download the nomination form at OregonRLA.org/awards and submit your star employee by July 17th.
WELCOME | ORLA would like to welcome these new members from April and May 2017 Agave, Ashland
Farmers Insurance Hoffstot Agency, Creswell
Smoky Hearth Restaurant Bar & Grill, Sandy
Arch Cape Inn & Retreat, Arch Cape
Foster Farms, Livingston
Starbucks, Seattle, WA
Barsurance, Kennewick, WA
Jackalope Lounge, Bend
Third River Marketing, LLC., Salem
Brix Grill, Roseburg
The Larkspur Landing, Hillsboro
USA Subs, Hermiston
Chai Yo Restaurant, Portland
Loft Brasserie & Carpe Noctem Bar, Ashland
Zenbu, Portland
Common Block Brewing Co., Medford
Malin Country Diner, Malin
Dairy Queen, Portland
Nicholas Restaurant, Portland
Dave's Pizza, Coos Bay
Olympic Inn, Klamath Falls
Desert Lanes, Hermiston
Pasaban Accounting Solutions, Beaverton
Dick's Primal Burger, Portland
Positive Technologies, Inc., Portland
Domino's Pizza, Wilsonville
Red Martini Wine Bar & Grill, Redmond
Enterprise Merchant Solutions, Seattle, WA
Rosso's Trattoria, Grants Pass
Epicenter, Klamath Falls
Sculpture Hospitality, Eugene
NOT YET AN ORLA MEMBER? Give us a call or email to discuss membership or sign up online now! 800.462.0619 | Membership@OregonRLA.org OregonRLA.org - 45
AFFORDABLE COVERAGE SOLUTIONS With the newest ORLA Health Plan offerings, employers can extend a benefit to employees in an effort to reduce turnover and provide access to an affordable solution for healthcare coverage - regardless of size.
ESSENTIAL BASIC PLAN $30/mo. • 100% preventive care coverage
ESSENTIAL PLUS PLAN $60/mo.
ESSENTIAL PREMIUM PLAN $90/mo.
• 100% preventive care coverage • Discount drug card • Unlimited telemedicine at $30 co-pays • Up to three doctor office visits per year • $200 toward lab work / x-rays
• 100% preventive care coverage • Discount drug card • Unlimited telemedicine at $30 co-pays • Up to four doctor office visits per year • $400 toward lab work / x rays • $250 towards dental services
All options are self-insured plans that carry low liabilities for participating ORLA member businesses.
Get Info and a Quote Now!
Contact ORLA’s endorsed provider, Garth T. Rouse & Associates: GBRouse@profben.com or 800.982.2012 Not a member? Contact ORLA today: Membership@OregonRLA.org or call 800.462.0619
OregonRLA.org/HealthPlan
MEMBERSHIP
ORLA's ENDORSED SERVICE PROVIDERS
HOW CAN WE SERVE YOU?
Your association is dedicated to helping members operate with greater ease, efficiency and savings. Member participants save millions of dollars each year by using ORLA’s Endorsed Service Providers. For more information contact Jennifer Starr at 1.800.462.0619.
Membership in ORLA means being a part of the only organization in the state devoted to protecting and promoting the interests of the hospitality industry. Contact us for questions; let us know what issues are affecting your business and how we can help. We have your back!
CREDIT CARD PROCESSING
Developed specifically for the restaurant and lodging industry, First Data’s Merchant Processing Program makes doing business easier by empowering you accept many kinds of payments including EMV® chip cards, Apple Pay®, Samsung Pay and Android Pay. ORLA members’ rates don’t change, and right now members can receive up to $500 in processing credit with new enrollment in the Merchant Processing Program. OregonRLA.org/ESP
MUSIC LICENSING
HEALTH INSURANCE SERVICES
SEX TRAFFICKING RECOGNITION AND RESPONSE TRAINING
MEMBERSHIP REPRESENTATIVE CONTACTS:
STEVEN SCARDINA Regional Representative 503.718.1495 SScardina@OregonRLA.org JOEL POMERANTZ Regional Representative 541.517.3791 JPomerantz@OregonRLA.org MARLA McCOLLY Director of Business Development 503.428.8694 MMcColly@OregonRLA.org GOVERNMENT AFFAIRS CONTACTS:
PROPERTY & LIABILITY INSURANCE
JASON BRANDT President & CEO 503.302.5060 JBrandt@OregonRLA.org
OFFICE PRODUCTS & SERVICES
MINIMUM ESSENTIAL COVERAGE
WORKERS' COMPENSATION INSURANCE
HIRING SOLUTIONS
JOIN YOUR ASSOCIATION TODAY!
Contact a representative or the ORLA Offices to become a member.
GREG ASTLEY Director of Government Affairs 503.851.1330 Astley@OregonRLA.org GLENDA HAMSTREET Executive Coordinator Government Affairs 971.224.1509 GHamstreet@OregonRLA.org GENERAL INQUIRY:
Info@OregonRLA.org Membership@OregonRLA.org 503.682.4422 | 800.462.0619 OregonRLA.org OregonRLA.org - 47
You put your heart and soul into your business. We put ours into protecting it. You live for the ideas, the independence, the feeling of making things happen. You have a passion for your business. Liberty Mutual Insurance has a passion for protecting it. For 30 years, we’ve partnered with the Oregon Restaurant and Lodging Association to offer industry-specific programs for hospitality businesses. With specialty coverages and comprehensive safety resources, we reward exemplary safety performance with end-ofyear savings. Our member policyholders have saved over $100 million in insurance costs since the plan’s inception. Talk to your independent agent today about our Liberty Mutual hospitality programs, or go to libertymutualgroup.com/business.
Š 2015 Liberty Mutual Insurance. Insurance underwritten by Liberty Mutual Insurance Co., Boston, MA, or its affiliates or subsidiaries.
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