Main Ingredient - September October 2017 by Oregon Restaurant & Lodging Association

A PUBLICATION OF THE OREGON RESTAURANT & LODGING ASSOCIATION | SEP/OCT 2017

POP-UPS

Chefs Creating New Culinary Experiences

also in this issue

Legislative “Wins” 2017 State of the Industry Oregon Hospitality Awards

BIG’S CHICKEN, PORTLAND

OregonRLA.org - 1

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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 2 - Main Ingredient - Sept / Oct 2017

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SEPTEMBER / OCTOBER 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.

BIG’S CHICKEN, PORTLAND Smoked & grilled boneless chicken thighs with slaw and potato salad

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

PUBLISHER Jason Brandt, President & CEO, ORLA EDITOR   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

Feature 18

| POP-UP

RESTAURANTS

Chefs Creating New Culinary Experiences

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, Canopy by Hilton Portland Wray Hutchinson, Buffalo Wild Wings Vickie Irish, Shari's Restaurant Group Steven Johnson, Vip's Industries Masudur Khan, Seaside Lodging LLC John Lenz, Jaspers Cafe Kent Lewis, Anvil Media Bobbie McDonald, Sysco Jennifer Nelson, Headlands Coastal Lodge & Spa Komal (Tina) Patel, ALKO Hotels (Ex Officio) Dani Rosendahl, On Deck Sports Bar and Grill Michael Rowan, Deschutes Brewery Randy Xavier, Food Services of America

Government Affairs 6 | “Wins” for the Industry ORLA’s Advocacy Efforts Pay Off, Protecting and Promoting the Industry

9 | Restrictive Scheduling ORLA Facilitates Concessions for a More Amenable Law

10 | Advocacy Update ORLA Tackles Local Issues 11 | Portland Kitchen Cabinet Cultivating Local Industry

Membership 4 | President's Letter Expanding and Advancing Strategic Partnerships for You

12 | 2017 State of the Industry The Next Course in Restaurants 14 | Data Breach Potential Impact on Your Restaurant 25 | Oregon Hospitality Industy Awards ORLA Honors Industry Superstars 26 | Preventing Foodborne Illness A Recipe for Safe Food Handing– One You’ll Want to Share!

29 | News Bites

Information From Around the Industry

31 | Member Solutions

ORLA Cost-Saving Programs

Ambassadors

OregonRLA.org - 3

PRESIDENT'S LETTER

Expanding and Advancing Strategic Partnerships for You

our ORLA team has been extremely busy over the past two years moving the needle on behalf of you, our members. You’re in the business of making money and you’re working to accomplish your goals by running a restaurant. As you make plans for the coming year we’d like to take a moment to hone in on some of the important achievements restaurant industry members help make happen. Our graphic to the right showcases the work we are advancing in service to you. Here are some of the highlights that we believe deserve your time as an active industry member. Fighting Tip Pooling Restrictions The decade-old saga of tip pooling/sharing between front-of-the-house and back-of-the-house employees continues with a recent announcement by the United States Department of Labor. This summer, the department signaled a move to rescind current restrictions placed on tip pooling in states like Oregon. The move, if executed, could be a game changer for full service restaurants interested in pursuing a tip sharing policy between employees actively involved in the line of service. ORLA, along with our national and state partners involved in the case, are cautiously optimistic that we are on a path that will provide stronger levels of equity between total compensation received within the walls of Oregon’s restaurants. Establishing a Voluntary Standby List for Scheduling The battle against new scheduling laws for the industry created a tale of two sets of members which we like to avoid whenever possible. In the coming weeks, ORLA will have a new document that walks the industry through the scheduling law as it was introduced in the 2017 Legislature compared to the law that was passed. For those that the scheduling law applies to, the document will go on to explain the nation’s first ever voluntary standby list to ensure employees interested in picking up more hours outside of their schedule can do so without undue hardship by way of penalties paid by their employer.

SAIF Corporation and Liberty Mutual Insurance For the past year, ORLA has been working with our partners in the insurance industry to strengthen our group programs. We’re happy to announce that ORLA is currently working on the development of a new partnership with SAIF Corporation for workers’ compensation insurance. In addition, our important long standing relationship with Liberty Mutual Insurance continues as we position members for great group rates on property and casualty products. We look forward to moving forward in a positive fashion with both partners in service to the industry. Information Where You Are For the first time in the history of the developed world we have four generations active in the workforce. Baby Boomers, Generation X, Millennials (Generation Y), and now Generation Z are all at working age, meaning we have to work smarter in how we communicate important industry news and information. This past year included the launch of more webinars, video, and podcasts in addition to the creation of a full-time staff position to assist with social media. We look forward to utilizing these new resources on a regular basis to improve our value proposition. Convention in Bend, October 8-9 We hope you have plans to join us in Bend for our annual Convention on Sunday and Monday, October 8-9. Registration is easy to fill out online at OregonRLA.org/Convention. Engage your peers in the industry as we all work together to adapt to rapidly changing environments in business. We hope to see you there!

JASON BRANDT, PRESIDENT & CEO, OREGON RESTAURANT & LODGING ASSOCIATION

4 - Main Ingredient - Sept / Oct 2017

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FOH = BOH

FIGHTING to remove tip pooling restrictions

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E S TA B L I S H I N G a “standby list” for scheduling

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RELAXING rules on Happy Hour promotions

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“WINS” FOR THE INDUSTRY

ORLA’s Advocacy Efforts Pay Off, Protecting and Promoting the Industry

he last few years have been more difficult for the restaurant industry in Oregon with minimum wage, paid sick leave and scheduling laws being passed by the Legislature. The news has not been all bad however, as ORLA and its partners have recently had some key wins for the industry as well. ORLA applauds OLCC decision to remove regulation on “Happy Hour” advertising The recent change creates a new world of advertising opportunities for Oregon’s foodservice industry. Before the change, restaurants were barred from externally advertising alcohol based Happy Hour

specials to the general public. The removal of the regulation paves the way for new marketing strategies and promotional offers that can be implemented by restaurants to drive customer traffic and sales. ‘Old Rule’ prevails for outside smoking porches with ORLA oversight ORLA worked in partnership with the Oregon Health Authority and Oregon Legislature to protect bars and taverns with outdoor smoking patios from a new level of unnecessary regulation. The definition of what constitutes an “enclosed area” for smoking purposes was a specific but important issue for a segment of ORLA’s restaurant membership.

More locations popping up everyday!

Ryan, our SE Portland Manager 6 - Main Ingredient - Sept / Oct 2017

Open 7 days a week | 800.662.4242

ORLA was successful in getting the definition of “enclosed area” put back into state statute which protects members who have been operating under the current definition for years. Smoking in enclosed areas remains illegal based on Oregon Law. An enclosed area is defined as “the entirety of the space between a floor and a ceiling that is enclosed on three or more sides by permanent or temporary walls or windows, exclusive of doors or passageways that extend from the floor to the ceiling.” Although the definition is complex, the development means that bars and taverns that have been operating

outdoor patios for years will be able to continue doing so in almost all cases. The United States Department of Labor (DOL) intends to rescind tip pooling restrictions The decision by DOL to potentially rescind tip pooling restrictions in states like Oregon without a tip credit could go down as the biggest win for ORLA in the past decade of advocacy work. In partnership with the National Restaurant Association (NRA), ORLA has been working to have these restrictions lifted at the regulatory level.

heard by the U.S. Supreme Court so the law will be permanently changed and not subject to revision at a future date by a new administration. With a recent ruling by the Tenth Circuit Court in direct contradiction with the February 2016 ruling by the Ninth Circuit Court, we will continue to pursue having the U.S. Supreme Court make the final decision on this issue. Follow the timeline and progress on ORLA’s website at OregonRLA.org/tippooling. | GREG ASTLEY, OREGON RESTAURANT & LODGING ASSOCIATION

ORLA, along with the help of NRA, is still pursuing having our tip pooling case

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SPECIAL THANKS TO ALL OUR SPONSORS AND ATTENDEES! Presenting Sponsor

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• Bargreen Ellingson • Buffalo Wild Wings • CoHoRes • Comcast Spotlight • Creative Lighting • Ecolab • Elliott, Powell, Baden & Baker, Inc. Luncheon Sponsor

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First Data SEE YOU NEXT YEAR: JULY 30, 2018 • LANGDON FARMS | AURORA All proceeds directly support ORLAPAC’s mission to advocate for favorable business legislation in Oregon.

8 - Main Ingredient - Sept / Oct 2017

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Restrictive Scheduling ORLA Helps Facilitate a More Amenable Law Number of Employees Predictability Pay1 Volunteer Standby List2 Hiring PT Workers to Fill Hours3 Franchises Included Good Faith Estimate of Work4 Schedule Posting Recordkeeping Statewide Preemption Less than 30 Minutes Change to Schedule5 Employee Input to Schedule Right to Rest

enate Bill (SB) 828, the restrictive scheduling bill, went through numerous versions before finally being passed and signed by the Governor. Concessions were made from both sides with the final result being a bill better than any other scheduling legislation currently in the country. Below is a chart to help employers understand where the bill started and where it ultimately ended. 1. Employers must compensate employees with one hour of pay at the employee’s regular rate of pay, in addition to wages earned, when the employer: a) Adds more than 30 minutes of work to the employee’s work shift; b) Changes the date or start or end time of the employee’s work shift with no loss of hours; or c) Schedules the employee for an additional work shift or on-call shift. Employers must compensate employees one and one-half times the employee’s regular rate of pay per hour for each scheduled hour that the employee does not work when the employer: a) Subtracts hours from the employee’s work shift before or after the employee reports for duty; b) Changes the date or start or end time of the employee’s work shift, resulting in a loss of work shift hours; c) Cancels the employee’s work shift; or d) Does not ask the employee to perform work when the employee is scheduled for an on-call shift (i.e., if they were

Where SB 828 Began

Where SB 828 Ended

25 4 hours Not available Required Yes Yes - all employees annually 14 days in advance 3 years No No Yes Yes

500 worldwide 1 hour Available Not required No6 Yes - new hires, at time of hire 7 days for first 2 years (2018-20), then 14 days 3 years Yes Yes Yes7 Yes8

supposed to work an eight-hour shift and get called off, they still get half-time pay for eight hours or four hours of pay). The employer does not have to pay penalty pay if they utilize the ‘voluntary stand-by’ list or employee initiated shift-swaps. 2. An employer may maintain a standby list of employees whom the employer will request to work additional hours to address unanticipated customer needs or unexpected employee absences if the listed employees have requested or agreed in writing to be included on the standby list and the employer notifies each employee in writing. No penalty pay is required to be paid if you utilize the voluntary standby list and can have employees sign up for this list at the time of hire. 3. Originally, employers would need to advertise and try to hire internally only to part-time workers if they had additional hours to offer before seeking to hire outside workers for the part-time hours. 4. An employer shall provide a new employee with a written good faith estimate of the employee’s work schedule at the time of hire. The estimate may be based on previous years’ hours. 5. Employees may stay on shift up to 30 minutes and/or employers can require employees to stay on shift for up to 30 minutes with no predictability pay penalty.

6. Franchises are included if the individual franchisee has locations totaling 500 employees or more that work in the type of services covered (i.e., janitors do not count towards 500). 7. In the original version, employers were required to attempt to accommodate a worker’s request for schedule and could be penalized if they did not. In the final version, there is not a penalty if the employer is unable to accommodate the employee’s request and the language clarifies the employer is under no obligation to grant employee’s request. 8. The “right to rest” provision requires 10 hours in between shifts. The final version allows the employee to consent to work before the 10 hours is fulfilled but the employer must pay one-and-a-half times rate of pay (also called, “clopening”). There is still a rulemaking process to go through which will help define and better clarify the bill, which is not expected until Spring of 2019. • Operative date: July 1, 2018 • Enforcement Operative date: July 1, 2019 • 14-day Notice Operative date: July 1, 2020 For a more complete description of the provisions of the bill, please visit OregonRLA.org/GA. | GREG ASTLEY, OREGON RESTAURANT & LODGING ASSOCIATION

OregonRLA.org - 9

Advocacy Update ORLA Tackles Local Issues

RLA deploys one of the most effective government affairs teams working to stop bad policy and support laws intended to help your business succeed. Our staff are focused on responding to the needs of our members – right in your own backyard. Medford The City of Medford is considering allowing food trucks in the downtown area during the hours of 10:00 p.m. - 2:30 a.m. The ordinance being considered would permit food trucks to locate in on-street parking stalls in the public right-of-way in order to serve customers from 10:00 p.m. - 2:30 a.m. The food trucks would be required to be self-contained with no need for utility connections to operate and must be movable without assistance from another vehicle (trailers would not be permitted). All other applicable food truck standards would also apply. ORLA wrote a letter opposing the ordinance citing issues such as lack of seating for customers, lack of restroom facilities, different health inspection standards and the lack of payment of property taxes by food trucks – all leading to an unfair competitive advantage over traditional brick and mortar restaurants. We will continue to keep you updated on this issue on our website at OregonRLA.org/GA and in email alerts. Metro (Portland) Metro Council is considering mandating that food scraps and waste be collected from restaurants in their service area. The proposal includes a phased-in approach to roll the program out over 4-5 years. Metro’s intent is to help industry members reduce food waste, encourage donations, and implement a cost-neutral program for businesses.

ORLA has raised some concerns with a mandated food scrap/ food waste program including: • Vetting all food safety and health concerns associated with separate food scrap containers (especially those placed in alleyways and outside areas due to a lack of space for another bin) • Collaborations and partnerships across food health and safety agencies – making sure everyone responsible for food health and safety are communicating so restaurants aren’t caught in the middle •

Logistics associated with accurate and on-time collection of food scraps across Metro’s entire geographic boundary – Restaurants need assurances all food scraps from their establishment will be collected in a timely manner and not cause odor, space or foraging issues that impact customer satisfaction or staff safety

•

Liability concerns associated with the lack of on-time collection or issues emerging relating to fire codes or space constraint issues for new food scrap bins in a way impacting emergency access both indoors and outdoors.

In addition, ORLA is concerned about the timeline Metro is proposing to have a processing facility ready by December 2019 to handle the food waste from the number of businesses they are expecting to participate. Upcoming Metro meetings dealing with this topic will be communicated and feedback from restaurants is appreciated either in person, in writing or to ORLA so we can help communicate any additional concerns. | GREG ASTLEY, OREGON RESTAURANT & LODGING ASSOCIATION

10 - Main Ingredient - Sept / Oct 2017

Portland Kitchen Cabinet Cultivating Local Industry Ambassadors

ver the past year, ORLA and the National Restaurant Association (NRA) have worked together to launch the Portland Kitchen Cabinet, a group of restaurateurs interested and engaged in developing relationships with elected officials to be a resource when important issues affecting the hospitality industry arise. The effort has been hugely successful, exceeding expectations with over 130 members currently, a strong Steering Committee and several meetings and events already accomplished, with more to come. Both ORLA and NRA have been intimately involved with the Portland Kitchen Cabinet from the beginning with the help of Gallatin Public Affairs. Gallatin wrapped up their involvement on the project on August 31. We extend a big “Thank You!” to Hannah Smith and Matt Friesen of Gallatin for all their

hard work helping launch this program. Gallatin was hired to help get this project off the ground and has done a terrific job building membership and helping establish meetings and events. We would also like to take this opportunity to thank and introduce Kurt Huffman of Chefstable, who will assist with continued leadership of the Portland Kitchen Cabinet alongside other Steering Committee members from the industry. Since the beginning, Kurt has demonstrated leadership in our Steering Committee and remains committed to seeing this project continue to move forward. Please don’t hesitate to let us know if you have any questions or would like to get involved. ORLA, in partnership with the NRA, is here to offer support and help as you need it. | GREG ASTLEY, OREGON RESTAURANT & LODGING ASSOCIATION

OregonRLA.org - 11

2017 State of the Industry The Next Course in Restaurants

Restaurant fit their dietary preferences,2017 resulting in food trends becoming more concept-based than ingredient-based.

FACTS AT A GLANCE Restaurant Industry Sales ($B)

2017 Industry Sales Projection Commercial Restaurant Services

FIVE KEY TRENDS SHAPING THE RESTAURANT INDUSTRY IN 2017

Eating Places

$19.8

Managed Services

$53.6

Lodging Places

$36.1

Retail, Vending, Recreation, Mobile

$75.2

Noncommercial Restaurant Services

$59.7

$379.0 $239.3Sales & Economic Forecast 2017 $119.6 $42.8

$2.7

Many indicators suggest the typical household balance sheet is in a solid position. Restaurant Industry Labor market Employment Labor market remains healthy

Restaurant Industry Rising wealth Share of the Food $ Household net worth is trending up

Total U.S. employment — seasonally-adjusted monthly data (in millions) 150

Total household net worth ($ trillions)

$100

2027*

1955 1955

16.3 million

140

14.7 million

120

2007

110

25% 25%

$75

2017*

130

$50

$25

Present Present

12.5 million $0

100 1992

1994

1996

1998

2000

2002

2004

2006

2008

2010

2012

2014

2005

48% 48%

2006

2007

2008

*Projected

Analysis: The current economic expansion hasn’t been Locations: explosive but it’s been remarkably consistent, with gains of at 1 least 2 million jobs during each of the last six years. Job growth will likely slow somewhat as the labor market tightens and employees gain the added confidence and ability to leave one job for a higher-paying job somewhere else.

STATE OF THE AMERICAN CONSUMER •

2010

2011

2012

2013

2014

2015

2016

Source: Federal Reserve

Source: Bureau of Labor Statistics

2009

2016

Analysis: Many consumers are benefiting from rising

million+ wealth, which could boost spending on restaurants and other

services. House prices are trending higher, and all three major U.S. stock indices rose to record highs during early 2017. As a result, total household net worth is up 37 percent from its pre-recession peak. Many indicators suggest the typical household

Dashboard: State of the Am

National Restaurant Association | 2017 State of the Industry | Restaurant.org

Wage growth

LaborSavings market

Wage growth is picking up

Average hourly earnings of private-sector employees — Percent change versus same month in previous year

Labor market remains healthy Personal savings rate remains

$100

personal income (seasonally adjusted annual rate)

12%

140

$75

10% 130

8% 120 2%

$50

$25

110

100 0% 2007

2009

2010

2011

2012

2013

2014

2015

2016

2017

Analysis: Wage growth has been noticeably stagnant during the current expansion, but may finally be starting to pick up. Average hourly earnings for all private-sector employees registered 12-month gains of nearly three percent in recent months. This was the strongest 12-month wage growth since mid-2009, and will help support additional consumer spending.

2% 1990

2008

1992

1994

1996

1998

2000

2002

2004

2006

2008

2010

2012

2014

2016

2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 Source: Bureau of Labor Statistics

Source: Bureauexpansion of Economic Analysis Analysis Analysis: The current economic hasn’t been wealth, w explosive but it’s been remarkably consistent, with gains of at leastAnalysis: 2 million More jobs during each are of the last sixup years. Job growth households building a financial cushion. services will likely slow somewhat the labor tightens Savings rates in recentasmonths aremarket roughly double and what they U.S. stoc employees gain thetoadded confidence and Consumers ability to leave one to As a res were just prior the Great Recession. continue job for a higher-paying joblow somewhere else. benefit from relatively gas prices, as well as grocery-store its pre-re prices, which declined in 2016 for the first time since 1967.

Wage growth

Restaurant.org | 2017 State of the Industry | National Restaurant Association •

12 - Main Ingredient - Sept / Oct 2017

Total U.S. employment seasonally-adjusted monthly data above—pre-recession levels (in as millions) Personal savings a percentage of disposable 150

Source: Bureau of Labor Statistics

5. Food and menu trends lean toward concepts. Diners are more knowledgeable about food and have come to expect menu options that

$586.7

1970 1980 1990 2000 2010 2017 Dashboard: State of the American consumer Projected

1990

4. Technology gains ground. Cost in various forms remains a significant barrier, and while acceptance of the more common types of restaurant technology — such as online ordering, kiosks and mobile payment — gains ground among consumers, some are still on the fence about more advanced technologies.

$551.7

Bars and Taverns

Military Restaurant Services

2. Recruiting is a top challenge. As the economy keeps improving and employment levels rise, there is more competition for qualified employees to fill vacant restaurant positions. 3. Elevated pent-up demand. As Americans remain relatively cautious with their spending in 2017, restaurant operators will engage in social media marketing and other innovative tactics to highlight exceptional quality, service and value to nudge consumers into action.

$798.7

$736.3

TRILLIONS

1. A challenging business environment. While restaurant operators generally are optimistic about the outlook for future business, a range of challenges will put a damper on their enthusiasm in 2017. Rising labor costs and a complex legislative and regulatory landscape on federal, state and local levels add pressure on business performance and bottom lines.

Industry

TRILLIONS

he National Restaurant Association (NRA) recently released the “2017 State of the Industry,” a comprehensive outlook and overview of the quickly evolving U.S. restaurant industry. The full, 95-page report is available free to NRA members at Restaurant.org/Outlook. The following are some key highlights:

Wage growth is picking up

Average hourly earnings of private-sector employees —

2017 Technology Trends A TECH-FORWARD FUTURE Technology adoption is moving forward in the restaurant More consumers use restaurant technology industry, driven in part by consumers increasingly interested in streamlining experience. Threetheir in 10restaurant consumers report they’re more likely to

What technologies are restaurants offering? and Menu Trendsoffer free Wi-Fi. Nearly2017 sevenFood in 10 restaurant operators

use restaurant technology options now compared to

two years ago. • Generational differences play a role in how consumers accept and use restaurant technology. Restaurant operators Don’t use/ Local sourcing important to many guests face the challenge of engaging more tech-savvy consumers don’t know 9% without alienating those who are less experienced.

With two-thirds of diners saying the availability of locally sourced items makes them choose one restaurant over another (see More likely • Guests of all ages are increasingly with restaurants Page 77), many restaurant operators are engaging offering such items. Both 30% viaand mobile devices operators — and operators are primary responding with for consumers restaurant say their reason ted-service Restaurant seeking locally sourced ingredients to support businesses mobile apps,Trends pay options andis mobile-friendly websites.in their local communities.

• Few restaurant operators consider their restaurants to be “leading edge” in the tech space, and about half of operators Serving local The same 47% believe technology can make the customer experience more Less likely complicated. restaurant reportsourced cost remains Fine-dining restaurantsMany are most likely operators to offer locally items. 13% a significant barrier to technology adoption.

Percent of restaurants that offer the following technologies for guests

80%

68%

70% 60%

42%

50%

37%

40% 30%

34%

20%

20% 10% 0% Guest Wi-Fi

Segment Outlook

Percent of restaurant operators, by type of operation, who offer the following items on their menus Source: National Restaurant Association, Technology Consumer Survey, 2016

LOCAL SOURCING, ENVIRONMENTAL CONCERNS & HEALTH Eating-place sales — which include both the tableservice and limited-

Tableside ordering or payment terminal*

Touch-screen ordering kiosk**

Online ordering

Smartphone app

Source: National Restaurant Association, 2016 Restaurant Technology Survey * tableservice restaurants ** limited-service restaurants

Family Casual Fine Quickservice Fast service segments — are projected to reach $551.7 billion in 2017. dining dining dining casual

Increasingly, consumers are choosing foods that fit with their Among U.S. eating places, the limited-service segment is expected Only a handful of consumers opt outconsumers of restaurant What saytechnology personal philosophies, whether relates toyoung the health of to post the strongest sales growth that in 2017 as consumers continue Locally sourced to seek out value and convenience in their daily lives. Quickservice the health of19% the18 planet, or producetheir local business 51% community, 63% 84% Adults to2017, 3459% are likely to have Consumers whoincreased would opt for and fast-casual sales are expected to total $233.7age billion in a the most their own physical health. in the pastthat twoserve years. 5.3 percent gain over 2016’s sales volume. their restaurant technology use restaurants locally sourced Locally sourced •

meat or seafood 47% 51% 77% 13% 39% • Snack and nonalcoholic beverage bars — concepts like coffee, Consumers’ likelihood of using restaurant SEGMENT OUTLOOK doughnut and ice cream shops — are projected to register food Items from an and beverage sales billion in 2017, onsite garden 9%of $40.819% 31% a 6 percent N/A increase14% over 2016.

•

Eating-place sales — which include both the Age tableservice All Food adults 18-34 Age 35-44 Source: National Restaurant Association, 2017 and Menu Trends Survey and service sales segments are projected to reach $551.7 Foodlimited and beverage in the— tableservice-restaurant segment are projected to reach $263 billion in 2017, up 3.5 percent from billion in 2017. 2016.

foods say their top reason is to support now localcompared farms and to producers. technology two years ago Love thy neighbor Consumers’ primary reason

Age 45-54 Age 55-64 65+ for preferring locallyAge sourced

More likely to use restaurant technology local? The operator perspective than two years ago 30%growth, by 43%segment 38% Projected 2017 restaurant-sales

60%

Less likely to locally use Restaurants that serve sourced foods say their top reason restaurant technology 8% is to support their local business community. than two years ago 13% 8% 6%

40%

Why

Use same amount of Restaurant operators’ primary reason for sourcing 6.0% local foods restaurant technology 5.3% as two years ago

Family dining

Don’t use/Don’t know

Casual dining

3.5%

Support local business community 2%

Product quality

Fine dining

46%

Quickservice 4%

49%

Fast casual

52%

60%

1.1% 34%

25% 9%

3% Tableservice

2.5%

43%

30%

16%

20% 10% 0%

19%

15%

35%

16%

24%

18%

46%

51%

It supports It’s fresher farms and 8% 13% food producers in your community

42% It’s higher quality

It’s better for the 20% envornment

50% It’s more trustworthy

Source: National Restaurant Association, Technology Consumer Survey, 2016.

N/A

56%

30%

N/A

37%

16%

N/A

Quickservice and fast casual

56%

50%

3.2%

Product variety/ uniqueness 0% Customer demand

47%

Children under 18 in household

food in restaurants

Restaurant.org | 2017 4%

Snack and nonalcoholic beverage bars

Source: National Restaurant Association, National Household Survey, 2016

Base = consumers who say they would be more likely to choose one restaurant over another if it State of theoffered Industry | National Restaurant locally sourced food

Association •

The NRA’s research is the most authoritative source for restaurant industry sales projections and trends, and is based on analysis of the latest economic data and extensive surveys of restaurant Source: National Restaurant Association operators and consumers. Visit Restaurant.org/Outlook for more information. | NATIONAL RESTAURANT ASSOCIATION89 Restaurant.org | 2017 State of the Industry | National Restaurant Association •

10%

11%

N/A

Nominal sales growth Real (inflation-adjusted) sales growth Source: National Restaurant Association, 2017 Food and Menu Trends Survey Base = restaurants that currently serve locally sourced food

tion | 2017 State of the Industry | Restaurant.org

OregonRLA.org - 13

DATA BREACH

Potential Impact on Your Restaurant

eventy percent of data security breaches are targeted at small businesses or particular industries1, and it’s rare that the business itself discovers the breach. Most events are detected by a law enforcement agency or a third party, such as a bank or a card association, that notices a rise in fraud that can be traced back to a specific merchant. When a breach of payment data is reported (or even suspected), it kicks off a series of unavoidable and costly actions: • A mandatory forensic examination: The card associations require that a merchant suspected of having a data breach undergo a forensic examination to determine if a breach has actually occurred and, if so, to what extent. You will need to hire an outside examiner to conduct the investigation, which may last from days to weeks. This examination may require the shutdown of your pointof-sale system during that time in order to preserve evidence. • Notification of customers: Most states require that customers, and in many cases

14 - Main Ingredient - Sept / Oct 2017

the state attorney general, be notified if financial information is suspected of being compromised in a data breach. Depending on the number of customers and their locations, the process of sending notifications may cost thousands of dollars. What’s more, you may have to send written letters to each customer multiple times to ensure adequate communication with them. • Credit monitoring for affected customers: You may be required to provide up to a year’s worth of credit monitoring and/or counseling services to customers affected by your breach. • PCI compliance fines: As noted in a 2015 report by Verizon, “Of all the data breaches that our forensics team has investigated over the last 10 years, not a single company has been found to be compliant at the time of the breach.” If the forensic investigation shows that your business was not in compliance with the industry regulation at the time of your breach, the card associations and/or your acquiring bank may levy fines against

your business, especially if the cards have been used in actual fraud cases. • Liability for fraud charges: Many merchants assume they have no liability for the fraudulent use of payment cards after a data breach. This is not necessarily the case; as of October 1, 2015, the liability for fraudulent POS transaction may shift to merchants who don’t accept EMV chip cards. EMV cards, also known as smart cards or chip cards, make it virtually impossible for thieves to present a counterfeit card at the point of sale. That’s because with every transaction, the EMV card gives the card reader a unique, secret code that validates the card as authentic. It’s easy to think of the chip as a guard inside the card, preventing a phony card or fake transaction at the point of sale— protecting your business against fraud. • Card replacement costs: Card issuers may require that you pay the cost of reissuing debit and credit cards of those customers whose data has been compromised.

• Upgrade or replacement of POS system: Depending on what is uncovered to be the source of the breach, you may have to invest in upgrading or replacing your POS system, including servers, software and/or card swipe devices.

• Loss of customer confidence and trust.

• Reassessment for PCI compliance: Once you have repaired or replaced your POS system, in order to qualify to accept payment cards again, you must undergo a complete PCI assessment by an external qualified security assessor (QSA).

• Considerable time that you and other employees will have to devote to dealing with and recovering from the breach event.

When all is said and done, the direct costs of a data breach for a restaurant can be very costly. The numerous indirect and non-monetary consequences can be equally or even more damaging to your business, including:

business security strategy keep pace with the evolving threat of cybercrime.

• Damage to your brand and good business reputation, especially as word travels quickly through social media and review sites.

For more information on state-of-the-art security products that help protect your business, contact Tom Harris, First Data Sales Director, at 870.598.4048 or Thomas.Harris@firstdata.com. | ARTICLE ORIGINALLY PUBLISHED BY FIRST DATA.

About First Data is a Board-approved Endorsed Service

• Loss of payment card privileges, meaning your business will not be permitted to accept debit and credit card payments if the card associations refuse to do business with you.

Provider of the Oregon Restaurant & Lodging Association. Visit OregonRLA.org/ESP for details. Tegan Blackburn, LLC, National Cyber Security

Recognition, October 2014

Considering these various significant impacts, it’s critically important that your

Help your managers protect against foodborne illness outbreaks. ORLA's ServSafe®

MANAGER CERTIFICATION COURSE

ORLA's ServSafe Manager Certification course meets the “Demonstration of Knowledge” and “Person in Charge” requirements of the Oregon Food Code.

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Give your business, your brand and your customers the best protection possible. OregonRLA.org - 15

16 - Main Ingredient - Sept / Oct 2017

OregonRLA.org - 17

BIGâ&#x20AC;&#x2122;S CHICKEN, PORTLAND

POP- P PHOTOGRAPHY: HEIDI JANKE

Restaurants

18 - Main Ingredient - Sept / Oct 2017

Chefs Creating New Culinary Experiences

op-up restaurants are generating big buzz and talked-

Chefs set up pop-ups in a variety of ways and for a number

about flavors. But what is a pop-up exactly? When

of reasons. A common motive is to use them as the testing

and why should a chef consider one? Can they be

grounds for a restaurant. Carlo Lamagna was the chef at

profitable, or are they just a way for cooks and diners to

Portland’s Clyde Common before leaving to start his own

experiment with new ideas?

restaurant last year. The original plan was to open a taco shop with a few partners, but that idea fell through.

Portland is Oregon’s pop-up hot spot. We asked four local chefs who run them on a regular basis to discuss their experiences

Pop-ups dinners are what’s gotten him back on track toward

and what advice they may have for others interested in getting

realizing his dream. He used to organize them when he was

in on this trend.

a chef in Chicago, and he reinvigorated his Twisted Filipino concept in Portland in 2016. He’s now cooked seven dinners

Exploring the pop-up concept

at various venues around the city. The success of his pop-up, as

A pop-up restaurant is a temporary eatery with a fixed menu

well as the increasing interest in Filipino food, has given him

that sets up in a restaurant, festival or special event venue. They

the confidence to pursue his restaurant again. Magna is slated

often showcase an unusual or highly personal concept from

to open next spring.

a chef. Because of their temporary nature, meals are typically more affordable than they would be at a restaurant.

Patria, a pop-up organized by Cristina Baéz of Portland’s Ataula, is more of a personal venture than a business one. The dinners, which are held in the restaurant, allow her to cook OregonRLA.org - 19

the Puerto Rican food she grew up with. She loves sharing the

restaurant earlier this year, then almost immediately lost the

special dishes her mother and grandmother taught her to make

building in a fire. Now they and their 14-foot smoker are back

with friends and food lovers.

where they started while they wait for the restaurant to be rebuilt.

She just started providing a less traditional, more fun dining

“We want to keep people interested and excited about it, and

experience for patrons, and that’s working quite well. “Pop-ups

this is a way for us to showcase what we’re doing,” says chef

can be a lot like going out to a restaurant,” she says. “I wanted

and co-owner Benjamin Bettinger, who is also a co-owner of

to do something really personal and step away from the classic

Laurelhurst Market.

format. The best way I can describe it is going to the home of your family member who’s the best cook and having a great

Why plan a pop-up?

meal. It’s that sort of vibe.”

Necessity, passion for a cuisine, and fun are all good reasons to operate pop-ups. But there are other reasons chefs and

Jun Robles started his career in sales and commercial real estate.

restaurant owners should consider them.

When he was laid off during the Great Recession, he decided to shift his passion for cooking from a hobby to a career. He took a

A pop-up is a great way for any cook to test a concept before

job as a line cook, then went to the Oregon Culinary Institute.

making a big financial commitment. “If your goal is to open

He’s now sous chef at XLB and runs his pop-up, JunJun, from

a restaurant, it’s a great avenue for testing and making money

venues around Portland as a profitable side hustle.

and developing a following and gaining momentum,” says Lamagna. “If you’re a young cook it’s a great way for you to

The pop-up allows him to share his love of Filipino food and

express yourself without committing to a space. It definitely

get creative with friends and colleagues. He’s done several

can be cheaper because you’re not committed to paying rent.”

dinners at Coopers Hall, an urban winery that also hosts special events. He and co-owner Joel Gunderson developed a

“A lot of independent small restaurateurs are trying to figure

kinship after Robles learned that Gunderson grew up in the

out a way to do their restaurant dreams without spending a

Philippines. “We wanted to work together and do parties or

lot of money,” says Robles. “All costs are increasing right now

events,” he says. “He’ll get in my ear and say, ‘It’s been a little

– space, labor, food – so the challenge of opening a restaurant

while, let’s put something together. Let’s do barbeque and open

is greater. With pop-ups the barrier to entry is much less of a

the garage doors. Or let’s see how many people we can get

challenge.”

together to do fried chicken.’” In addition to allowing cooks to share the foods they love, Big’s Chicken had an unusual path to its current pop-up status.

pop-ups can be a way for chefs to find some creative freedom.

The smoked chicken eatery started as a pop-up in the parking

“If I work at a steakhouse it’s fun to do a veggie pop-up,”

lot of Laurelhurst Market. They opened a brick and mortar

Bettinger says. “It’s something new and different. I’ve seen a

20 - Main Ingredient - Sept / Oct 2017

lot of Portland chefs who are locked into

Putting on a pop-up is like planning a full

one concept do pop-ups with a different

dinner service, only more complicated

concept.”

since you’re using someone else’s space. “Do your due diligence,” says Lamagna.

Another good reason to consider pop-ups

“Understand the space you’re doing it in,

is that they’re beloved by consumers. “You

the equipment, the limitations.”

get a chance to be one of the first people to test a new idea from some cool chefs,” says

Besides thinking through every last detail

Bettinger. “That’s fun for people.”

of what needs to happen in the kitchen and on the plate, plan the diner experience

There’s some debate about whether profit

carefully. “Unless you have a front-of-

is a valid reason for running a pop-up.

the-house person, you’re also doing that,”

Robles has been able to turn his into a

Lamagna points out.

money-making venture. But Baéz, who also runs a restaurant consulting business, has

To find a good location for a pop-up, look

her doubts.

to restaurants that are only open certain times of day. A breakfast restaurant may be

“Generally they’re not profitable,” she says.

the perfect place for a dinner event, Robles

“They break even, but they won’t provide

points out. Another possibility is to host

a salary.” To make pop-ups profitable, you

pop-ups at establishments that are closed

have to hit volume. The people Baéz knows

on certain days of the week.

who are making a living at it are running several events a day.

Pop-ups require branding just like restaurants, Baéz says. If you dislike that side

Making a pop-up successful

of it, find someone who can help you. Just as

Any chef thinking about entering the pop-

important as creating a look for these events

up scene should set goals for their venture,

is creating a feel. “You really have to build

says Lamagna. Is this a passion project?

experiences,” she says. “There’s nothing that

A money-making venture? A way to find

can replace it.” |

SOPHIA BENNETT

investors and diners for a new restaurant? That will help you develop events that meet your needs.

OregonRLA.org - 21

Presenting Sponsor

OC TOB ER 8 -9 RIVERHOUSE ON THE DESCHUTES, BEND

RECHARGE, RETOOL AND ENGAGE WITH YOUR INDUSTRY PEERS. ORLAâ&#x20AC;&#x2122;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.

ANNUA L M EMBER MEE T I N G

HOS PITA LITY INDU STRY AWARDS DINNE R

INDU STRY RE LE VANT P RO GRA MING

Hear a recap of the successes and challenges over the past year and help elect the Board of Directors.

Celebrate the 2017 Restaurateur, Lodging Operator, Allied Member and Employee of the Year.

VENDOR SH OWC AS E

N AT IO NA L A FFILIATE S

INDU STRY CO NNE CTIO NS

Meet with our allied members to talk about what products and services will help your business thrive.

Hear National Restaurant Association and American Hotel & Lodging Association representatives discuss issues impacting our industry.

Network with your peers and cultivate meaningful industry relationships.

TASTE BEND OUT I N G

C L OSING CE LE BRATIO N

Visit participating member restaurants serving something special for Convention attendees. Shuttle buses will be provided.

Enjoy music, dessert and libations while overlooking the Deschutes River and dancing the night away.

Learn key strategies from speakers and breakout sessions specific to Oregon's hotels and restaurants.

BO O K A RO O M NO W Book your room at Riverhouse on the Deschutes early for the best pricing and availability. Convention room rates available. Go to http://bit.ly/ORLACONVhotel or call 1.866.453.4480 and mention the ORLA room block.

INDUSTRY-DRIVEN TOPICS INCLUDE:

PRESENTING SPONSOR

TASTE BEND SPONSOR

CLOSING PARTY/ SUNDAY LUNCH SPONSOR

AWARDS DINNER/ MONDAY LUNCH SPONSOR

KEYNOTE SPONSOR

MONDAY BREAKFAST SPONSOR

LUNCH SUPPORTING SPONSOR

RESTAURATEUR AWARD SPONSOR

LODGING AWARD SPONSOR

ALLIED AWARD SPONSOR

EMPLOYEE AWARD SPONSOR

• Hiring solutions and employment best practices • Promotional strategies for Happy Hour events • New insights and trends in Oregon’s lodging industry • Food scrap practices and resources • Tips and wage hikes: what’s next? • Technology for interactive marketing • Workforce opportunities to address the labor shortage • Employment law, new regulations, and FAQs • Tableside steps to better customer service

S EM INAR SPONS ORS • Clark Nuber PS • Cafe Yumm! • Elmer’s Breakfast, Lunch, Dinner • Shari’s Cafe & Pies

VEND OR SH OW C AS E • Amana PTAC • CoHoRes • Crater Lake Spirits • Creative Lighting Company • Crystal Investment Property • Deacon Corp. • Dr. Pepper Snapple Group • Dyson • Elliott, Powell, Baden & Baker • Energy Trust of Oregon - Existing Buildings • Enterprise Merchant Services • First Data • Fisher Phillips • Fournier Group • Great Northern Staff Administrators, LLC • Harvest Restaurant Consultants • JD Fulwiler & Co. Insurance • Jypsee • Kennedy Restoration • Liberty Mutual Insurance • My Accounting Team • Northland Furniture • Occuscreen • Office Depot

AWARDS DINNER SPIRITS SPONSOR

• Performance Systems Integration • Peterson Equipment Co. • RamAir International, Inc. • Regnal Media • Righteous Clothing Agency Inc. • SAIF • Serta • SeQuential • Snagajob • Summit Cleaning & Restoration • Swire Coca-Cola, USA • WhirLocal Neighborhoods, a division of Third River Marketing • Visiting Media • World Wide ATM

OregonRLA.org - 23 OREGONRLA.ORG/CONVENTION | 800.462.0619 | #ORLACON17

Presenting Sponsor

2017 CONVENTION EDUCATION PROGRAMS INCLUDE: TRAVEL OREGON 101 Oregon Tourism Commission (Travel Oregon) Travel Oregon is a key partner to have when trying to bring more visitors to your business. Learn how to tap into tourism resources and build stronger connections with the travel industry.

ANNUAL MEMBER MEETING President & CEO Jason Brandt, ORLA During the Annual Meeting of the members of Oregon Restaurant & Lodging Association, Jason will provide a brief overview of the association’s accomplishments and challenges, as well as share strategies for the year ahead. Members will also vote on the slate of nominees for the 2017-2018 Board of Directors and proposed changes to the bylaws.

TABLESIDE STEPS OF GREAT CUSTOMER SERVICE

2017 LEGISLATIVE UPDATES YOU NEED TO KNOW ABOUT

Paul Paz, Waiters World The ritual of dining is a series of predictable steps that diners anticipate as part of their experience. Too often service staff lack the understanding of what and why each step is critical to create a great Oregon restaurant service experience that positions their brand above their competition. Learn the ten steps of restaurant dining service, service-sales strategies to incorporate, and take home a template to build your own custom Steps of Service to elevate the dining experience and revenues.

Anne Milligan, Fisher Phillips LLP In this past year, Oregon’s hospitality industry has seen a number of new regulations and legislation come about. Anne will provide updates on a few of these that are affecting the industry including secure scheduling, pay equity and changes in Oregon’s paid sick leave.

TREND LINES IN OREGON’S TOURISM ECONOMY: DATA, FORECASTS AND INDICATORS

NATIONAL ISSUES, LOCAL IMPACT National Restaurant Association and American Hotel & Lodging Association Running a successful hospitality business in today’s economic environment presents a challenge. Representatives from the American Hotel & Lodging Association and the National Restaurant Association will help us navigate the trends and realities of national issues and the local impact they have on the industry.

HIRING WITHOUT HEADACHES: STAFFING SOLUTIONS Amy A. Robinson, Jordan Ramis PC Following practical dos and don’ts can help alleviate some of the headaches associated with the hiring process. Learn how to avoid potential discrimination claims as well as important documentation and communication strategies that can be used during the hiring process. Amy will share tips for employment applications, background checks, pre-employment inquiries, and completion of the I-9 process.

FROM THE TOURISM INDUSTRY

Scott Warren, Driftline Consulting Drawing from multiple data sources, the session will examine trends in lodging performance, visitation to Oregon, and the factors behind the top-line numbers. Starting at the macro-level and working down to Oregon and its regions, the session will weave together a variety of lodging, research, and economic data sources to tell a rich story about the condition of the Oregon tourism industry and its trajectory. The goal of the session will be to provide perspective on where Oregon’s lodging industry has been, where it is going, and the factors which drive these trends.

OREGONSAVES: RETIREMENT PLAN FOR EMPLOYEES Oregon Retirement Savings Board OregonSaves is a new, state-run retirement program for employees of businesses who do not currently offer a retirement savings plan. It allows employees to save a part of each paycheck through payroll deductions facilitated by their employer and invest their savings in professionally-managed investment options in a Roth individual retirement account. Hear more details and ask questions on how this can be a tool to retain good employees.

TRENDS AND INSIGHTS IN THE HOURLY HIRING MARKETPLACE Joe Gabriel, Snagajob Hourly worker regulations have been in the spotlight lately, illustrating a changing landscape for employers to navigate. Gain a better understanding of hourly workers – what drives them and what they need to stay motivated – and learn some of the trends and key insights on how you can improve hourly workers’ job experiences to help them maximize their potential.

HOSPITALITY TECHNOLOGY SHOWCASE Bill Smart, OSU-Cascades Oregon State University - Cascades hospitality management program is holding its first annual hospitality technology showcase Monday evening, Oct. 9. This event will feature the robotics company Savioke and their Robot Botlr. Professor Bill Smart of OSU’s nationally recognized robotics department will also be discussing applications of robotics in the hospitality industry. Note: this is a partial list; agenda is subject to change

OREGON HOSPITALITY INDUSTRY AWARDS

very year we have the pleasure of honoring a few outstanding industry professionals who exemplify the highest standards of service and commitment to guests, team, association, industry, and community. During ORLA’s Convention, October 8-9 in Bend, we will pay tribute to four of these members with the 2017 Hospitality Industry Awards. If you haven’t registered already, it’s not too late. Go to OregonRLA.org/Convention and plan on joining us in the celebration!

RESTAURATEUR OF THE YEAR SPONSORED BY JORDAN RAMIS PC

RALPH MATT Owner / Operator, Best Little Roadhouse, Salem Ask any of his colleagues, and they’d say Ralph is the quintessential “tireless restaurant operator.” He’s spent his entire career in the restaurant industry, starting out as a bartender in college working for Steak & Ale in Tennessee, and then management roles with various restaurant groups including Buffets Inc. over the years. In 2003, Ralph started his own venture, Best Little Roadhouse in Salem, Oregon. He learned early on “to be successful, you should surround yourself with good people, take an active role in your community, and always be available for your business.” Ralph encompasses the characteristics of a true leader, always showing integrity, genuine care and support of his staff, and continually inspiring them to become successful at what they do. He’s also been a dedicated advocate for the industry; Ralph served on the ORLA Board of Directors 2010-2016 (as Chair in 2014-15), chaired the Policy Committee, and currently serves as Chair for ORLA’s Education Foundation.

HONORED INDUSTRY SUPERSTARS

LODGING OPERATOR OF THE YEAR SPONSORED BY ECOLAB

PAT McSHANE Executive Vice President, InnSight Hotel Management Group, Springfield With more than 30 years’ experience in the lodging industry and numerous awards in his portfolio, Pat McShane has certainly demonstrated exceptional leadership and distinguished himself as a successful lodging operator. In 1993, he partnered with Richard Boyles to form InnSight Hotel Management Group, an organization employing more than 500 people in the Pacific Northwest. Under Pat’s leadership, InnSight has thrived to become one of the state’s leading hotel groups. He’s a servant leader who sincerely cares about his team, always inspiring them to perform at their very best. Pat has been a keen advocate for the hospitality industry, speaking out on behalf of the industry regarding the use of lodging tax dollars and the importance of the tourism industry as an engine for recharging the economy. While serving as Chair of the Board, Pat was instrumental in the successful merger of the Oregon Restaurant Association and Oregon Lodging Association.

EMPLOYEE OF THE YEAR SPONSORED BY SNAGAJOB

HEATHER TINCHEROVERHOLSER Front-of-the-House Manager, Overleaf Lodge and Fireside Motel, Yachats The Overleaf Lodge and Spa is recognized as one of the top destination resorts in Oregon and especially along the Oregon Coast. A key component of that success is its staff, and one in particular, Heather Tincher-Overholser. As Front-of-the-House Manager, Heather goes above and beyond her expected job responsibilities by demonstrating exemplary professionalism and

service. She is respected and adored by staff and guests, always making extra efforts to enhance their experiences at the properties. Heather’s ability to operate all sectors (housekeeping, laundry, foodservice, front desk and maintenance) of the Fireside Motel and Overleaf Lodge has made her a valuable team member over the past 20 years. One of the first Certified Guest Service Gold employees in Oregon, Heather continues to demonstrate her leadership by tutoring fellow staff and helping expand the training program within her properties as well as regionally among other organizations.

ALLIED MEMBER OF THE YEAR SPONSORED BY PORTLAND GENERAL ELECTRIC

McDONALD WHOLESALE COMPANY McDonald Wholesale Company has proven to be an enthusiastic partner of the association, supporting our industry members through community-building activities, sponsorships, and continually providing excellent service. In addition to being a long-time sponsor and Allied member of the association, McDonald Wholesale hosts industry training classes instructed by ORLA representatives. McDonald Wholesale has made significant contributions to Oregon’s hospitality industry, supporting the local economy and fostering growth in the foodservice industry. McDonald Wholesale was one of only three food distributors in the U.S. to have double-digit growth last year. We hope you join us in celebrating these honorees at the Convention in October. If you are interested in nominating a fellow industry member for next year’s awards, contact Lori Little at LLittle@OregonRLA.org. | ORLA

OregonRLA.org - 25 OREGONRLA.ORG/CONVENTION | 800.462.0619 | #ORLACON17

Preventing Foodborne Illness

A RECIPE FOR SAFE FOOD HANDING – ONE YOU’LL WANT TO SHARE!

ost foodborne illness breakouts linked to restaurants are related to unsafe food handling by employees. There can be several factors that result in poor food handling procedures, such as time pressure from high volume periods, inadequate staffing, lack of food safety training, and not having easy access to hand washing sinks and gloves. Food safety education and training are important, in addition to following established food safety procedures. FOODBORNE ILLNESS CAUSES AND OUTBREAKS Consuming contaminated foods or beverages causes foodborne illness. Most foodborne diseases are infections caused by a variety of bacteria, viruses, parasites, and molds, creating harmful toxins or chemicals that contaminate food. Many foodborne pathogens come from contact with animals or their environment, or through person-to-person spread. An outbreak is considered two or more confirmed cases of a similar illness resulting from the ingestion of a common food. The general population is at risk for foodborne illness. Highly susceptible populations are more likely to experience foodborne illness because they are immunocompromised; that is, having an immune system impaired by disease or medical treatment. Preschoolaged children, the elderly, sick individuals, and those who are confined to facilities that provide custodial care are also at risk. EMPLOYEE WARNING SIGNS Restaurants should be concerned about the following symptoms from their employees: • Vomiting, Diarrhea, or Nausea • Jaundice • Sore throat with fever • Infected cuts • Burns with pus on hands and wrists • Abdominal cramps • Fever • Joint/back aches • Fatigue The incubation period can range from several hours to one week. If employees have symptoms of vomiting or diarrhea, they should stop work immediately, report to management, and go home and not return until after at least 24 hours have passed since the vomiting and diarrhea symptoms ended. If the symptoms occur before the employee arrives to work, the employee should notify the manager by phone and not report to work until at least 24 hours have passed after the diarrhea and vomiting symptoms have ended.

26 - Main Ingredient - Sept / Oct 2017

RESTAURANT FOODBORNE PATHOGEN Norovirus Commonly found in prepared/packaged salads and sandwiches touched by infected employees or contact with infected surfaces. Prevention: Usually spread from people who have illness and do not wash their hands properly after using the restroom. If the employee is showing signs of a stomach bug including diarrhea and vomiting, do not allow him or her to prepare food, and clean and disinfect food preparation equipment and surfaces. Salmonella Commonly found in poultry, eggs, and produce. Spread from handling raw contaminated eggs and poultry. Prevention: Keep anything that touches raw food like cutting boards, knives, and plates separate from cooked foods or ready to eat foods like fruits and vegetables. Use a thermometer to make sure chicken and eggs are cooked to the proper temperatures. E. coli O157:H7 Commonly found in undercooked ground beef, unpasteurized (raw) milk and juices, contaminated water, and feces of infected people. Prevention: Cook meat to proper temperatures. Use a thermometer to ensure proper temperatures are met, wash hands before preparing foods, and separate cooked foods from ready to eat foods. Shigella Commonly found in contaminated water and foods (salads, sandwiches, raw vegetables contaminated in the field) the Shigella germ is a family of bacteria that can cause diarrhea in humans. Prevention: Wash hands with soap carefully and frequently, especially after using the bathroom, after changing diapers, and before preparing foods or beverages. Hepatitis A virus Commonly found in raw or undercooked shellfish from contaminated waters, raw produce, contaminated drinking water, uncooked foods, and cooked foods that are not reheated after contact with an infected food handler. Prevention: Proper hand washing, avoid eating raw oysters or other raw or undercooked shellfish, and getting vaccinated if you are exposed to a person infected with hepatitis A or if you are planning to travel to a country with high rates of hepatitis A.

DEDICATED STRATEGIC PASSIONATE + RESPONSIVE CLARK NUBER 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. BEST PRACTICES Additional best practices include: • Having a Certified Kitchen Manager on staff during all shifts • Written policies on cleaning and sanitizing foodcontact surfaces inside and outside the kitchen including cutting boards, food slicers, and bar areas • Use multiple color-coded cutting boards and separate work areas for different foods • Use multiple thermometers separate for each food • Install hands-free operated sinks with appropriate functions (soap, water temperature, hand dryer, etc.) • Use gloves properly • Eliminate bare-hand contact with ready-to-eat foods • Do not work when sick (vomiting and/or diarrhea)

Call 800-504-8747 or visit clarknuber.com.

Managers are in the best position to lead by example, stressing food safety, hand washing, and consequences when procedures are not followed. | LIBERTY MUTUAL INSURANCE

About For more than 60 years, the award-winning Liberty Mutual Research Institute for Safety has helped to improve the safety and health of people throughout the world. Liberty Mutual has been partnering with the Oregon Restaurant & Lodging Association for more than 30 years. For more information, contact your independent insurance agent or

LIKE PODCASTS? ORLA’s new podcast series, Boiled Down, condenses valuable information and intelligence on the world of Oregon hospitality.

call 800.463.6381. The principles contained in this material are general in scope and, to the best of our knowledge, current at the time of publication. Liberty

Subscribe to Boiled Down on iTunes or wherever you get your podcasts so new episodes are delivered directly to your device!

OregonRLA.org/BoiledDown OregonRLA.org - 27

Corey Wisun

Membrillo Latin Kitchen, Eugene

â&#x20AC;&#x153;As a small restaurant owner, I really appreciate the services that ORLA provides us with. They really do have our best interests in mind.â&#x20AC;?

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. 28 - Main Ingredient - Sept / Oct 2017

MEMBERSHIP

NEWS BITES

Information from around the industry Retirement Savings Plan Registration Deadline OregonSaves, the new staterun retirement program for employees of businesses who do not currently offer a retirement savings plan, officially launched in July. Employers with 100 or more employees have until November 15, 2017 to register with the program. Payroll deductions for employees of those businesses will begin in January 2018. The program will roll out for smaller businesses through 2020, with the next employer group (50 to 99 employees) required to register by May 15, 2018. Employers must collect and remit the payroll withholdings each pay period to the State. This will create additional paperwork for employers, however there is no cost. Visit OregonSaves.com for details.

Correction Please note the corrected contact information from the Buyer’s Guide: Crystal Investment Property, LLC Joe Kennedy: 503.530.1316 Lincoln Tower, 10260 SW Greenburg Rd, Ste. 400, Portland, Oregon 97223

Tip Pooling Update ORLA continues to fight against tip pooling restrictions with state and national partners including the National Restaurant Association. The goal is for the U.S. Supreme Court to take up our case on tip pooling after a recent decision by the Tenth Circuit Court which directly contradicts the Ninth Circuit February 2016 ruling disallowing tip pools in Oregon. ORLA will keep members posted with any updates, and in the meantime members can read more online at OregonRLA.org/tippooling.

Crystal Investment Property, LLC has experts in Real Estate, Hotel Consulting and Hotel Management.

Facebook Forum for Members ORLA members are invited to join regional-based online communities to engage in discussions on business issues, access industry intelligence, and connect to an online community with a common goal of strengthening your bottom line. With greater industry knowledge and shared best practices, members can be better informed when making business decisions. This group is moderated by ORLA representatives; however, this type of forum is most beneficial when members initiate posts and participate in conversations. Contact Sarah Schenck at SSchenck@OregonRLA.org for details.

WELCOME | ORLA would like to welcome these new members from June and July 2017 Amana PTAC, Kenmore WA

Hillcrest Inn, Seaside

SHARC Bite Café, Sunriver

Amber Hotel Company, Agoura Hills CA

Hyatt Place, Eugene

Snagajob, Arlington VA

Asana Grille & Village Wine Smith, Brookings

Inn at Arch Rock, Depoe Bay

Southern Oregon Business Equipment, LLC, Medford

Best Western Plus Agate Beach Inn, Newport

La Quinta Inn & Suites Portland Airport

Springhill Suites, Bend

Bobbio’s Pizza, Central Point

McKenzie Brewing Company, Eugene

Sun Glow Inc., Heating & Air Conditioning, Portland

Booking.Com, New Orleans

Oregon Parks and Recreation Department, Salem

Thanx, San Francisco

Brewmaster’s Cottage, Portland

Time Equipment Company, Bellevue WA

Chosen Payment, Moorpark CA

Other Guy’s Cascade Gorge Restaurant & Lounge, Prospect

Courtyard by Marriott, Corvallis

Performance Systems Integration, Portland

Dirt Vine Wine, Newberg

Portland Monthly, Portland

Dr Pepper Snapple Group

Portland Trailblazers, Portland

Econo Lodge, Newport

Quality Inn, Florence

Economy Inn, Reedsport

Rafn’s, Salem

The Fox & Hound’s, Portland

Rivershore Bar & Grill, Oregon City

Hampton Inn, Pendleton

Rogue River Coffee Company, Reedsport

Zydeco Kitchen & Cocktails, Bend

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 - 29

Get Your OREGON ALCOHOL SERVER CARD!

Get Your OREGON FOOD HANDLER CARD!

OregonAlcoholServer.com

OregonFoodHandler.com

STATE MANDATED TRAINING VALID STATEWIDE

STATE MANDATED TRAINING AND CERTIFICATION VALID STATEWIDE

Developed by Oregon Restaurant & Lodging Association

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ONLY $18

Oregon’s first online alcohol server training Just $18 for the course and test Stop and start anytime Take the training on your computer or tablet Valid for 5 years OLCC approved, valid statewide Resources to help guide you Training supports Oregon’s industry

OregonAlcoholServer.com

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ONLY $9

Oregon’s first official online training Just $9 for the course and test Stop and start anytime Pay when you pass Take course and test from your computer Print your card from your computer Good for 3 years Valid in all counties in Oregon

OregonFoodHandler.com

MEMBERSHIP

MEMBER SOLUTIONS

HOW CAN WE SERVE YOU?

ORLA ENDORSED SERVICE PROVIDERS: Vetted and Board Approved!

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!

Cost-Saving Programs

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. HOURLY MARKETPLACE

Snagajob is proud to partner with ORLA to bring their full suite of hiring software and solutions to ORLA members at special member pricing including a 10% discount. Snagajob helps put people in right-fit positions through the Snagajob Marketplace and PeopleMatter, the end-to-end platform of talent and workforce management solutions. OregonRLA.org/Savings

MUSIC LICENSING

MEMBERSHIP REPRESENTATIVE CONTACTS:

STEVEN SCARDINA Regional Representative 503.718.1495 SScardina@OregonRLA.org JOEL POMERANTZ Regional Representative 541.517.3791 JPomerantz@OregonRLA.org

CREDIT CARD PROCESSING

SEX TRAFFICKING RECOGNITION AND RESPONSE TRAINING

PROPERTY & LIABILITY INSURANCE

OFFICE PRODUCTS & SERVICES

KIM LEIGHTY Regional Representative 503.510.9036 KLeighty@OregonRLA.org MARLA McCOLLY Director of Business Development 503.428.8694 MMcColly@OregonRLA.org GOVERNMENT AFFAIRS CONTACTS:

ESSENTIAL HEATH INSURANCE COVERAGE

WORKERS' COMPENSATION INSURANCE

ORLA’S HOSPITALITY HUB

Visit OregonRLA.org/Savings to view additional member-exclusive offers from allied members aimed at improving your bottom line.

JOIN YOUR ASSOCIATION TODAY! GENERAL INQUIRY: OregonRLA.org

| 503.682.4422 | 800.462.0619 Membership@OregonRLA.org | Info@OregonRLA.org

JASON BRANDT President & CEO 503.302.5060 JBrandt@OregonRLA.org GREG ASTLEY Director of Government Affairs 503.851.1330 Astley@OregonRLA.org GLENDA HAMSTREET Executive Coordinator Government Affairs 971.224.1509 GHamstreet@OregonRLA.org OregonRLA.org - 31

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