Making Oregon a More Prosperous and Welcoming Destination for All
Full Speed Ahead on Legislative Session
Extraordinary Hospitality Professionals Honored
Innovative Marketing Strategies for the Modern Era
Crescent Beach, Oregon Coast
industry-specific financial services from experienced professionals.
• Tip Tax Credit • Small Business Lending
Managing insurance expenses and financial stability is a critical goal for hospitality businesses. By adopting a proactive approach to risk management, it’s possible to reduce insurance costs without sacrificing protection.
& Lodging Association (ORLA), 8565 SW Salish Lane, Suite 120, Wilsonville, Oregon, 97070 503.682.4422
learn more about ORLA visit us online at OregonRLA.org
PUBLISHER
JASON BRANDT / PRESIDENT & CEO JBrandt@OregonRLA.org
LORI LITTLE / EDITOR LLittle@OregonRLA.org
HEIDI JANKE / DESIGN HJanke@OregonRLA.org
MEMBERSHIP
To become a member of the Oregon Restaurant & Lodging Association, please contact us at info@OregonRLA.org or 503.682.4422.
ADVERTISING
Please support the advertisers herein; they have made this publication possible. For information on advertising opportunities, please contact ORLA:
MARLA McCOLLY
Director of Business Development at 503.428.8694 or MMcColly@OregonRLA.org
SUBSCRIPTIONS
To update your digital and print subscriptions to this publication and all ORLA communications visit OregonRLA.org.
2024-25 ORLA BOARD OF DIRECTORS
Patrick Nofield, Chair, Escape Lodging
Komal (Tina) Patel, Vice Chair, ALKO Hotels
Katie Poppe, Treasurer, Blue Star Donuts
Liz Dahlager, Secretary, Mereté Hotel Management
Shannon McMenamin, Immediate Past Chair, McMenamins
Marin Arreola III, Advanced Economic Solutions (AES) Inc.
Jolee Bancroft, Mo's Restaurants
Terry Bichsel, Rivertide Suites Hotel
Joe Buck, Babica Hen / Lola's / Gubanc's
Gillian Duff, El Gaucho Portland
Gordon Feighner, Jam on Hawthorne
Justin Freeman, Bagel Sphere
Cheri Helt, Zydeco Kitchen & Cocktails
Kurt Huffman, ChefStable
Joe Lowry, Bandon Dunes Resort
Taran Patel, A-1 Hospitality Group
Alkesh Patel, Evergreen Hospitality Development Group
George Schweitzer, The Benson Hotel
Natalie Sheild, Togather Restaurant Consulting
Jim Smith, Mountain Mike's Pizza, Cascades Coffee House
Rick Takach, Vesta Hospitality
Jake Vanderveen, McDonald Wholesale Co.
Scott Youngblood, CASCADA
Dhruti Amin, Ex Officio Board Member, ALKO Hotels
AUTUMN 2024
The Value of Tourism
FROM THE CEO
Strengthening the Hospitality Industry: The Oregon Restaurant & Lodging Association's Four Strategic Pillars
In a rapidly evolving hospitality landscape, the Oregon Restaurant & Lodging Association (ORLA) stands as a pivotal force in advocating for the interests of restaurants and lodging establishments across the state. Central to ORLA’s mission are four strategic pillars that drive its initiatives and shape its approach to supporting the industry: government advocacy, products and services or value, industry intelligence, and workforce development. Each of these pillars plays a crucial role in addressing the needs of Oregon’s hospitality sector and ensuring its continued growth and resilience.
1. Government Advocacy
At the heart of ORLA’s efforts is its commitment to government advocacy. This pillar involves a proactive approach to influencing policy and legislation that impacts the hospitality industry. The role of advocacy in this context is multifaceted, encompassing everything from lobbying for favorable regulations to working with policymakers to address industryspecific challenges.
Effective government advocacy ensures that the voices of restaurant and lodging professionals are heard in legislative discussions. ORLA’s advocacy efforts focus on a range of issues, including taxation, labor laws, and public health regulations. By engaging with lawmakers and participating in policy debates, ORLA aims to shape an environment that supports business growth and sustainability.
Recent successes in advocacy have included securing relief measures during economic downturns and navigating the complexities of new regulations. ORLA’s ability to influence policy not only benefits individual businesses but also strengthens the entire industry’s capacity to adapt and thrive in a changing regulatory landscape.
2. Products and Services of Value
The second pillar, products and services or value, emphasizes the importance of delivering tangible benefits to ORLA members through a range of offerings. This pillar is about creating value for members by providing them with the tools and resources they need to succeed in a competitive market.
ORLA’s commitment to this pillar is evident in its diverse array of services, which include training programs, industry certifications, and business resources. By offering access to specialized products and services, ORLA helps members streamline operations, enhance their offerings, and stay ahead of industry trends.
For instance, ORLA provides training on best practices in food safety, customer service, and operational efficiency. These resources are designed to help businesses maintain high standards, improve their performance, and ultimately deliver exceptional experiences to their guests. Additionally, ORLA’s partnerships with vendors and service providers offer members discounts and access to exclusive deals.
3. Industry Intelligence
In an industry as dynamic as hospitality, staying informed about trends and developments is crucial. This is where the pillar of industry intelligence comes into play. ORLA’s focus on industry intelligence involves gathering, analyzing, and disseminating valuable data and insights that help members make informed decisions.
Through regular reports, market analysis, and trend forecasting, ORLA provides members with the information they need to navigate the ever-changing landscape of the hospitality sector. This includes updates on rulemaking within state agencies, new laws passed by policymakers at the local, state, and federal levels, and programming at annual events.
By staying ahead of industry trends, ORLA members can adapt their strategies to meet evolving consumer preferences and market demands. Industry intelligence also helps members anticipate challenges and seize opportunities, ultimately contributing to their long-term success and competitiveness.
4. Workforce Development
The final pillar, workforce development, addresses one of the most pressing challenges facing the hospitality industry: attracting, retaining, and developing a skilled workforce. ORLA recognizes that the success of any hospitality business hinges on its people and investing in workforce development is essential for sustaining industry growth.
ORLA’s workforce development initiatives include programs like the Oregon Tourism Leadership Academy, managing Oregon’s ProStart program for high school students, and regular webinars on various topics. These efforts are aimed at equipping individuals with the skills and knowledge needed to excel in the hospitality sector. By focusing on both current employees and future talent, ORLA helps ensure that the industry has a pipeline of skilled professionals ready to meet its evolving needs.
By addressing workforce development, ORLA not only helps businesses build strong teams but also contributes to the overall enhancement of the industry’s reputation as a desirable career path.
The Oregon Restaurant & Lodging Association’s four strategic pillars—government advocacy, products and services or value, industry intelligence, and workforce development—form the foundation of its efforts to support and advance the hospitality industry in Oregon. Each pillar plays a critical role in addressing the diverse needs of the sector, from influencing policy and providing valuable resources to offering insights and developing talent.
ORLA's Strategic Plan
GOVERNMENT ADVOCACY
A Conclude lawsuit proceedings against the City of Albany (Fall/Winter 2024-2025)
B Continue building the Oregon Hill Runner Program (Winter/ Spring 2024-2025)
C Amplify ORLA’s Legislative Agenda for the 2025 Oregon Legislative Session (Fall/Winter/Spring 20242025)
D. Submit 10 public record requests each fiscal year to review local lodging tax expenditures (Ongoing, Year Round)
E Maintain ORLA member grants for ORLA’s Taste Oregon event, ORLA’s Hospitality Conference, and Industry Fly-Ins to Washington D.C. (Ongoing, Year Round)
& SERVICES OF VALUE
A Develop operational resources for restaurant and lodging business models (Winter/Spring 2024-2025)
B Launch an ORLA Consulting Network including legal resource benefits in support of member needs (Spring/Summer 2025)
C Amplify the ORLA Finance Center in partnership with Adesso Capital (Ongoing, Year Round)
D. Increase lead generation in ORLA’s Hospitality Insurance Program or HIP (Ongoing, Year Round)
E Increase participation rates in ServSafe Allergens and ServSafe Workplace training products (Ongoing, Year Round)
As the hospitality industry continues to face new challenges and opportunities, ORLA’s commitment to these pillars ensures that it remains a steadfast partner to its members. We encourage you to review our goals outlined for each of our 4 pillars in our updated multi-year strategic plan below. Thank you for supporting your state association and our collective work to protect, improve, and promote Oregon’s hospitality industry.
JASON BRANDT, PRESIDENT & CEO, ORLA
A Continue utilizing regional leadership teams to track local and regional industry issues (Ongoing, Year Round)
B Produce ‘best in class’ annual events while surpassing revenue and participation goals (8 Annual Events – Ongoing, Year Round)
C Continue providing regional restaurant and lodging wage reports for ORLA members (Every 6 Months)
D. Track metrics and continue increasing member engagement across all digital channels (Ongoing, Year Round)
E Stay committed to two rounds of regional meetings across Oregon in service to ORLA members (8 Meetings each Fall and Spring)
A Successfully wrap up Year 5 of the Oregon Tourism Leadership Academy program and launch Year 6 (Fall/Winter 2024-2025)
B Maintain commitment to Women in Tourism & Hospitality programming (Ongoing, Year Round)
C Continue engagement work with roughly 40 Oregon High School teachers/mentors using ProStart curriculum to educate over 7,700 culinary students (Ongoing, Year Round)
D Grow the ORLA master list of operators actively participating in high school/ community college industry activities for students (Ongoing, Year Round)
E Finalize and submit white paper on Oregon coast hospitality workforce research findings to the U.S. Department of Labor (March 2025)
ADVOCACY UPDATE
Full Speed Ahead on Legislative Session
2025 LEGISLATIVE FRAMEWORK
For the upcoming Oregon Legislative Session, ORLA will be actively pursuing legislation around requiring licensed kitchens or commissaries for all food operations, monitoring bills being proposed to eliminate taxes on tips, and defending the 70/30 local lodging tax split that was enshrined in law back in 2003. Our legislative agenda has been reviewed and approved by both our Government Affairs Committee and the ORLA Board of Directors.
As always, there will be bills proposed or amendments made to existing bills we will be keeping an eye on which have not been seen yet. To stay up to date on the legislative session, ORLA members are invited to attend the weekly Government Affairs Committee meetings on Zoom, Fridays at 9:00 am, once session begins. Here is a full description of our legislative framework:
Defending the 70/30 Lodging Tax Split: Each legislative session, a bill or bills are introduced, challenging the local lodging tax distribution where 70 percent is designated for tourism promotion, marketing or facilities and 30 percent is unrestricted for the municipality to use however they desire. ORLA defends the 70/30 split vigorously every session and will continue to do so to ensure TLT dollars are being spent to continue to promote communities to visitors and help maintain or expand economic growth. In most cases, municipalities already have more than 30 percent of TLT to use as unrestricted funds.
Corporate Activity Tax Exemptions/Thresholds: In past sessions, bills have been introduced to raise the threshold from $1 million to $5 million for businesses impacted by the Oregon Corporate Activity Tax (CAT). ORLA anticipates similar bills will be introduced this session by legislators or other business groups and will support efforts to provide relief for operators who are affected by the CAT.
Financial Relief for Businesses Impacted by Weather:
Representative Rob Nosse has discussed a legislative concept in his newsletters and spoken with local businesses in Portland about financial relief for businesses impacted by weather related crises such as ice storms, wildfires or wildfire smoke. ORLA contacted the Governor’s office during the ice storm earlier this year about similar relief and, depending on the details, would support efforts by Rep. Nosse to pass legislation allowing businesses to access funds either through grants or no-interest loans when affected by weather related events.
Cutting Red Tape for Housing: ORLA supports efforts by the Governor to streamline the permitting process and allow for more workforce housing to be developed more quickly. Hospitality industry employees often struggle to find affordable workforce housing in popular areas such as the Oregon Coast, Central Oregon or the Gorge. Streamlining the process should allow for lower costs for builders and developers, resulting in lower cost housing for working Oregonians.
Insurance That Works for
Improving Childcare Access and Affordability: All 36 Oregon counties qualify as “childcare deserts” meaning there is not enough access to affordable childcare to meet the demand. ORLA supports efforts to improve childcare access and affordability while maintaining high standards of safety and protection for children in childcare.
Oregon Paid Leave/Paid Family Medical Leave Act Connection: Oregon Paid Leave and Oregon’s Paid Family Medical Leave Act have overlapping and confusing connections. Legislation has been introduced in the past to clarify both programs and eliminate redundancy. ORLA supports efforts and legislation to more clearly define both programs and reduce confusing, bureaucratic rules and regulations while maintaining the protections for Oregonians included within both.
Christmas Tree Bill - $1M for Customer Service Training: At the end of every legislative session, there are a few bills nicknamed “Christmas Tree Bills” because they usually have something for everyone included. These are mostly small requests for expenditures in a Legislator’s home district and are not large enough of an ask to be considered as a stand-alone bill. ORLA will be requesting $1 million to be awarded to the Oregon Hospitality Foundation for use as grants for individuals to access and complete Guest Service Gold® Customer Service Training. With continued turnover in hospitality and tourism jobs, ensuring employees have access to a certified training program to enhance visitor’s
experiences and help facilitate return visits will reap economic benefits for businesses and state and local governments.
No Taxes on Tips: Senator Dick Anderson has introduced a Legislative Concept to not tax tips, similar to proposals from both former President Trump and Vice-President Harris. In conversations with Senator Anderson, he is aware there may be some challenges as we are still waiting for the actual language to be drafted by Legislative Counsel. In Oregon, tipped employees receive the full minimum wage (at least) in addition to tips which may be pooled depending on the establishment. We will continue to monitor this bill and the language once we see it.
Licensed Kitchens or Commissaries for Mobile Food Units: Operators in Coos Bay and North Bend are having issues with mobile unit operators not using a licensed kitchen or commissary to store food offsite. Currently, Class IV units are not required to have a licensed kitchen or commissary, but all storage, prep, cooking, cooling and other activities must be handled within the self-contained unit. We have had several operators in the area express serious concern about the issue and we know it’s not limited to those two towns. We are working with Representative Wright and have drafted a bill to require all mobile food units, regardless of Class, to have a licensed kitchen or commissary.
FEDERAL ISSUES
Credit Card Competition Act of 2023
Currently, two credit card companies control over 80 percent of the market, and together collected $93 billion in credit card swipe fees just last year. This bill would require credit cards to enable at least two unaffiliated networks to route transactions – Visa or Mastercard, and another competing network. It would also only apply to the nation’s largest card-issuing banks with more than $100 billion in assets.
This legislation would help empower restaurant and other hospitality operators to choose the most cost-effective and secure network to route transactions and could save U.S. businesses and consumers $15 billion annually. Sen. Roger Marshall (R-KS) has secured a verbal commitment from Senate leadership to get a floor vote on CCCA this calendar year.
Federal Trade Commission Rulemaking on “Junk Fees”
The Notice of Proposed Rulemaking (NPRM) from the Federal Trade Commission issued on October 11, 2023, would:
• Eliminate service or other mandatory fees from restaurant receipts;
• Make several recommendations concerning tipping for servers and credit card transaction charges; and
• Require “all-in” pricing during third-party delivery menu selections.
The goal of this rule appears to be to require the prices of menu items to be inclusive of mandatory fees, including service fees intended as substitutes for tipping. Here’s the timeline:
• Feb 2024: Comments due to FTC 60 days after rule is published in federal register
• Late 2024: Final rule issued by FTC. The timing on this is unclear, but expected before the November election
• 2025: Implementation and potential legal challenges
The National Restaurant Association submitted comments highlighting the far-reaching negative impacts of the proposed rule and the ways in which it would fundamentally change the way restaurants do business.
LOCAL ACTIVITY
OLCC CAMP is Live for Alcohol Licensees
The Oregon Liquor and Cannabis Commission (OLCC) Cannabis and Alcohol Management Program (CAMP) is a new online system for marijuana and alcohol licensees to:
• View your licenses, licensee information, and permits in one place.
• Apply for licenses online.
• Submit changes to amend your current license(s).
• Renew your license(s) online.
• Pay fees online using a debit/credit card or ACH transfer.
As of August 12, 2024, the functionality for alcohol licensees has been live and users can log-in to apply, renew or submit changes to licenses. In February 2025, the system will add the ability for workers to apply for alcohol service permits or marijuana worker permits.
For a complete description of the utilities of the CAMP software, FAQ’s and additional timeline data, visit www.oregon.gov/olcc/pages/camp.aspx.
Future of Keller Auditorium to be Made this Fall Portland City Council is delaying a final decision on the future of the Keller Auditorium to October and directing two groups to work together to create a plan to upgrade the aging performing arts venue. Portland State University put forward a plan to build a new, similar-size venue near the university and Halprin Landscape Conservancy has proposed to renovate the auditorium at its existing site. In September, the council passed a resolution directing city staff to work with PSU and Halprin to “seek a collaborative solution that combines their respective projects.” The combined proposal from PSU and Halprin was due to the city council by October 9.
Regional Meetings
ORLA is planning another round of Regional Meetings for the fall of 2024. Regional meetings are an opportunity for operators in and around the area to interact directly with ORLA staff on state and local issues impacting their business. Interactive discussions are followed by a social component to help inform and network. For a complete list of dates, times and locations, please visit our website at OregonRLA.org/meet GREG ASTLEY, ORLA
CONNECT WITH FELLOW OPERATORS IN YOUR REGION
Join an ORLA Regional Meeting to discuss issues impacting your business.
Our goal is to provide a convenient opportunity for members to get the latest industry intelligence from the association staff and each other in person. Reach out to Steven Scardina, Sr. Regional Representative with any questions.
Regional Meeting scheduled for Fall 2024 include Bandon, Eugene, Lincoln City, Medford, Pendleton, Portland and Salem.
Pelican Brewing
Atticus Hotel
The Cove at Sunriver
KEX Social Hostel
PARTICIPATE IN ADVOCACY THIS LEGISLATIVE SESSION
2025
PRESENTING SPONSOR
TUE • FEB • 18 Salem Convention Center
Enjoy food and beverage provided by ORLA members at this hosted reception for Oregon's hospitality industry and Oregon Legislators.
Taste Oregon provides a venue for us all to discuss issues of importance while the Legislature is in session, and reminds law and policy makers and shapers of the impact our industry has on our state’s economy.
This is the industry’s unique opportunity to meet several of Oregon’s top policymakers while enjoying food and beverages from member restaurants, wineries and breweries.
Help influence policy, one bite at a time by highlighting your culinary specialties at this reception. If you are interested in showcasing your restaurant contact Lauri Byerly at LByerly@OregonRLA.org.
Sponsorships
If
contact Marla McColly at MMcColly@OregonRLA.org.
SEE IF YOU QUALIFY FOR THE LARGEST INDUSTRY-SPECIFIC DISCOUNT ON WORKERS’ COMP FOR OREGON’S HOTELS AND RESTAURANTS
Ask your agent for an ORLA group quote with SAIF.
ORLA members who meet the group eligibility requirements can receive a 7% discount with SAIF on workers’ comp premiums in the ORLA group plan, upon workers’ comp renewal date.
ORLA
MEMBERS:
Contact your agent and ask for an ORLA group quote, or contact SAIF directly at 888.598.5880.
EXISTING SAIF CUSTOMERS:
Ask your agent or contact SAIF directly at 888.598.5880 for an ORLA group quote.
VIDEO LOTTERY PLAY
Data on the What, When and Where
Outside of casinos, only 11 states in the country offer some sort of video gaming terminals –and Oregon is the lone state with fully government-owned and operated Video Lottery Terminals (VLTs). The Oregon Lottery is diving into its database to share more details on Video Lottery play, along with other game trends.
When are people playing?
In August 2024, the average play session lasted 23.4 minutes, with the busiest times to play being Friday and Saturday, when a third of statewide Video Lottery play happens. The busiest hours of play are between 4 and 8 p.m., also representing a third of all play time. The slowest times are
not surprisingly during the morning hours before noon on Monday and Tuesday. According to Spencer Haley, Oregon Lottery’s operational excellence manager, these data points might offer retailers opportunities to consider.
“Peak play hours and days at locations could be a great time to either boost engagement during the already busy times or encourage engagement outside of peak times, when seating at Video Lottery Terminals is more readily available,” he said.
In looking at trends over time, Haley said there is historically a “lift” in play after the summer months.
“Depending on the year, October usually ranks among the highest Video Lottery months,” said Haley. “As more Oregonians spend more time indoors, Video Lottery play time goes up as a form of entertainment.”
Where are people playing?
Portland ranks tops in the greatest amount of Video Lottery play in Oregon (20 percent), and it makes sense given it’s the largest population center in the state. This is followed by Salem (7 percent), Eugene (4 percent, Beaverton (3 percent), Gresham (3 percent), Springfield (3 percent), Hillsboro (3 percent), and Medford (3 percent).
Retailers average 5.3 active VLTs in these locations. Oregon Lottery's busiest Video
PHOTO COURTESY OF OREGON LOTTERY
CREATE A CULTURE OF FOOD SAFETY
Get In-person Training for Your Team with ORLA’s ServSafe® Manager Certification Course
• Training to protect against foodborne illness
• Covers FDA Food Code / Oregon Food Code
• Meets the “Demonstration of Knowledge” requirement
• Meets “Person in Charge” requirement
• Meets “Food Handler” requirement
• Certification is valid for 5 years
PRIVATE COURSES FOR GROUPS
If you have 20 or more employees for the ServSafe course, and you have a classroom setting, we can provide the trainer at no additional cost. Companies may also combine employee groups to meet the 20-person minimum. Contact Paul Folkestad at ORLA for details at 503.753.3696.
IN-PERSON COURSES
FOR INDIVIDUALS OR GROUPS
Join other industry professionals for in-person instruction and testing. Classes are usually held throughout the state on Mondays. Find dates at OregonRLA.org/ServSafe.
UPCOMING IN-PERSON CLASSES:
• Monday November 4, Wilsonville
• Wednesday November 13, Eugene
• Monday November 18, Wilsonville
• Monday December 2, Wilsonville
• Monday December 16, Wilsonville
• Wednesday December 18, Eugene
REGISTER TODAY: OregonRLA.org/ServSafe
Lottery retail partner saw 2,271 hours of play across six VLTs in August. This is approximately 12.2 hours of play per VLT per day. Oregon Lottery's least busy Video Lottery retail partner saw only four hours of play across one VLT in August. This averages 7.5 minutes of play per VLT per day.
What are people playing?
Oregon Lottery is currently in the middle of replacing aging E20 Video Lottery terminals with newer Kascada models. It’s expected nearly all remaining E20 terminals will be replaced by mid-to-late 2025.
The newer models not only provide for upgraded technology, but also allow Oregon Lottery to offer new and popular games.
Currently, the most popular titles include:
• Big City 5's Diamond (Top game on both the Oxygen and Crystal Dual VLT models)
• Fu Dai Lian Lian Panda (Helix VLTs)
• Prince of Thieves (E20 VLTs)
• Monopoly Jackpot Station (Kascada VLTs) *Note: Because the Kascada terminal is still being deployed around the state, this game isn’t available at all locations yet.
“Ensuring play areas have a welcoming, player-friendly atmosphere (space, climate, lighting), are things retailers can assess to help drive play,” said Haley. “Oregon Lottery account managers are also available to think through the best ways to optimize and promote player engagement.”
BOOST COMFORT AND CUT COSTS WITH
Enhance guest comfort and operational efficiency when you take advantage of cash incentives to upgrade to energy-efficient equipment, including insulation, gas furnaces, heat pumps and more. These improvements ensure guests stay cozy during the colder months, while helping you cut utility costs by saving energy. Learn more at www.energytrust.org/lodging.
PHOTO COURTESY OF OREGON LOTTERY
Support high school teams from across Oregon as they compete in the state culinary and management competitions!
ATTEND the annual state championships with both management and culinary competitions and experience students in action!
VOLUNTEER to spend a few hours supporting our industry’s stars of tomorrow.
JUDGE culinary and management skills and provide constructive feedback.
MENTOR your local high school students and lend a hand.
DONATE to the Oregon ProStart program and support our future culinary workforce.
SPONSOR the competition or a school team by contacting Marla McColly at MMcColly@OregonRLA.org
HOSPITALITY IN THE CLASSROOM
An Oregon Hospitality Foundation Update
On March 19, 2024, my colleague and I sat at a small table in the Portland Convention Center amongst dozens of other industries looking to educate a prospective workforce about their field. Given that the audience for this career event was high school students, everyone brought out the shiniest objects from their respective occupations to attract interest. I watched as student groups gazed up in awe at emergency vehicles, tried their hand at welding, and operated construction vehicle training simulators. Everywhere I turned there was something exciting to see or experience. As I glanced down at our booth filled with information about hospitality careers, I could not help but wonder how we would leave an impact on these young students. I wondered if we could engage them like the fire department’s towering red truck or the forestry department’s log sawing station did. As the day progressed, I learned that for some, we did have the impact that I had hoped. Students approached us saying “I am so glad you guys are here.” We had educators and
career counselors excited to connect with us about the opportunity that hospitality can provide their students.
Meeting with students, I realized just how important early career exposure is to an industry's workforce. Seeing the other exhibitors made me realize what an incredible impact we could have as an industry if more hotel and restaurant operators engaged in these kinds of opportunities. Currently, the Oregon Hospitality Foundation is looking for more hospitality businesses across the state to step up and get involved in events like these.
Career fairs, though an excellent way to connect with many people in a small window of time, are not the only ways to get involved with students. Internships, mentorship, site visits, classroom presentations, and hiring programs are all ways a business can take action. Internships allow students to contribute to a company’s mission while also gaining valuable experience. Mentorship
Paul Paz, WaitersWorld, Chef Melanie Hammericksen, Lincoln High School Courtney Smith and Ella Sturdevant, Oregon Hospitality Foundation
PHOTO COURTESY OF PAUL PAZ, WAITERSWORLD
provides a classroom or hospitality program with valuable realworld insights that align with their existing curriculum. Partnering with a hiring program provides easy avenues for students to access opportunities in the hospitality field. Finally, classroom presentations are a fantastic way to inspire students while also providing more in-depth career knowledge.
A gold standard example of early career engagement in Oregon’s hospitality industry is the continued work of Paul Paz, who gives back to our community by sharing his journey as a waiter and the opportunities it brought him in classrooms across the state. He does a fantastic job connecting with students not only with his candid and passionate depiction of the industry but also by interacting with them on a different level. He teaches about the importance of making connections after shaking everyone's hand in the room. He teaches about the importance of a smile in customer service while having everyone smile themselves. By doing this work Paul is inspiring the next generation of hospitality and from a greater perspective, uplifting our entire industry.
Another prime example of engagement in our state is the high school seafood butchery program from the Oregon Ocean Cluster Initiative and the mentorship they provide to the students. Alongside the industry-informed curriculum that is taught in the
classroom, students are also exposed to industry members and their expertise. Some even get the opportunity to put their skills to the test at their summer work experience program. By doing so, not only are these businesses inspiring students to pursue a career to uplift the coastal tourism and blue economy, but they are also working to maintain local talent.
Workforce Development is a term used to describe the programs and policies that interact to foster a healthy workforce. Among workforce professionals, it has become more and more apparent that a critical key to fostering a healthy workforce begins in the classroom. But without the support and participation of real industry voices, the initiatives of this work lose validity. As a vast and diverse industry represented in all corners of this state, we need hospitality operators who reflect this diversity to engage in these opportunities.
Want to get your business involved in hospitality workforce development? Contact Ella Sturdevant at ESturdevant@OregonRLA.org to be connected to opportunities that fit with your business or scan the code to fill out our workforce interest form.
Lincoln High School Students Meeting with Industry PHOTO COURTESY OF PAUL PAZ, WAITERSWORLD
THE VALUE OF TOURISM
Making Oregon a More Prosperous and Welcoming Destination for All
Oregon Coast Visitors
PHOTO COURTESY OF THE PEOPLE'S COAST
Tourism is a cornerstone of the hospitality industry. It provides a steady stream of revenue for hotels, restaurants, attractions, and other businesses in the sector. Travelers stimulate demand for accommodations and food services, contributing to economic growth for Oregon.
Oregon experienced a COVID-year slump in visitors, as did all destinations, but four years later, tourism levels are finally returning to normal, which is good news for operators from Brookings to Burns. According to Travel Oregon’s most recent economic impact report, “Travel spending across the entire tourism industry hit $14 billion in 2023, which is the highest it’s ever been in Oregon history.” Serving as the state's tourism commission, Travel Oregon works to make Oregon a welcoming destination where tourism benefits the environment, celebrates cultural diversity and drives economic prosperity in every corner of the state.
The largest increase in spending was in the food service sector, which includes restaurants. This is not surprising given Oregon’s reputation as a foodie paradise.
“Oregon's culinary scene is one of the top reasons people come to Oregon,” said Julia Amato, Director of Communications for Travel Oregon. “According to our Visitor Profile data, 81 percent of visitors to Oregon said our cuisine was an important factor for choosing to come here. Additionally, 65 percent of all visitors engage in food and beverage-related activities, making it the most popular activity, according to our visitor profile data.”
Job data was also positive. Travel spending directly supported a total of 118,500 jobs in 2023, up about two percent from the previous year—returning the industry to its pre-pandemic employment numbers. “Not only did we get more jobs, but the total amount of money earned grew by about seven percent to nearly $4.5 billion, so we generated good-paying jobs across the industry,” said Amato.
Tax revenue was up by 1.5 percent overall. Though local tax revenue dipped by 0.4 percent, state tax revenue increased by 2.9 percent.
“This year, the City of Portland had its best summer tourism season since 2019,” said Marcus Hibdon, Vice President of Communications and International Tourism at Travel Portland. “Both occupancy and room demand were up 8.8 percent in June, 0.5 percent in July, and 15.2 percent in August citywide.”
Tourism continues to have a positive impact on Portland. “In 2023, the region saw 12.1 million overnight person trips that generated $5.4 billion in direct spending and tax revenue of $260 million for state, city, and county governments,” said Hibdon. “The industry supported 34,300 jobs that generated $1.7 billion in employment earnings. We expect those numbers will continue to climb this year.”
Leisure travel is a real bright spot in terms of tourism, but the outlook for business travel remains good. "While short-term meeting and convention bookings are lighter than expected, largely due to the pandemic and lingering perceptions of the city, we remain optimistic about the future,” said Hibdon. The livability issues that affected Portland in the aftermath of the pandemic occurred during a crucial booking window for larger conferences seeking space in late 2024 through mid-2025. Travel Portland continues to pursue new business for this time period and has good reason to be optimistic.
“We are coming off one of the most successful convention sales production years in Travel Portland’s history and have a strong pipeline moving forward,” said Hibdon. “This is highlighted by the National Education Association’s annual meeting in July 2025, which will be the largest convention in Portland’s history with nearly 35,000 total room nights. The city is bouncing back stronger than ever, and we’re excited to see the positive economic impact as meeting attendees experience Portland’s restaurants, attractions, and vibrant culture."
The rebound of business travel is doubly positive because people traveling to conventions commonly come early or stay for a few extra days. “Our delegate appeal remains very strong,” Hibdon said, adding that this has a positive impact on more cities than just Portland. Travelers who extend their stay will often make a sojourn to wine country, the Mt. Hood area, the coast, or even farther afield.
Due to this, the phrase “A rising tide lifts all boats” is relevant. Hibdon strongly suggests that anyone who hasn’t been to Portland in a while come for a visit. “The look and feel of the city have improved over the last year, and new policies by local and state governments are having a huge effect on livability issues. As much as other parts of the state can reinforce the positive things happening in Portland, it benefits us all.”
Who is Visiting Oregon?
According to Travel Oregon’s most recent economic impact report, U.S. residents make up 59 percent of tourists, while Oregonians traveling across the state account for 36 percent of all visitors. International tourism has been slow to rebound in many places and made up the remaining 4 percent of tourists in 2023.
Thanks to support from Travel Oregon’s Competitive Grants Program, Oregon is working to make it easier for all people to enjoy the many destinations the state has to offer. The 2023-2024 grants,
which strove to increase accessibility and inclusion, totaled $3.6 million and were awarded to 56 recipients around the state for various projects like pathway improvements at the Oregon Garden and expanded marketing for an inclusive music festival in Pendleton.
At the Oregon Coast Visitors Association (OCVA), Deputy Director Arica Sears has been leading the charge to make the coast truly open to everyone. She has helped numerous hospitality companies collaborate with Wheel the World, which measures over 200 data points and shares this information on its website so people can determine if the establishment is accessible given their situation. The goal is not to make a judgment about whether a facility is accessible or not accessible, but rather to help a person with a cane, wheelchair, vision or hearing impairment, or other disability decide for themselves whether they can visit.
“Almost the entire Oregon coast has had those assessments, and in a few years, there will be destinations all over the state that will also get assessed,” Sears said.
She and her colleagues have also worked hard to secure funding for Mobi-mat® accessibility mats in multiple locations. Mobi-Mats are heavy-duty mats that can stretch for hundreds of feet across sand and make it easier for people to access the beach.
“Our byline is ‘The People’s Coast’ because thanks to Oregon law, the coast is free and accessible to people forever,” said Sears. “But the reality for many people, especially people with disabilities, is that the beach isn’t very accessible.” Mobi-Mats make it possible for people with wheelchairs, walkers, canes, and even baby strollers to enjoy a walk on the beach. The mats benefit locals just as much as tourists, she pointed out.
Sears was recently recognized by the TravelAbility Foundation, an advocacy organization, as an Accessibility Champion. She is humble about the honor, saying the mission to make Oregon’s coastal communities more accessible is a team effort. One of her colleagues put together a toolkit for installing Mobi-Mats, which has been very helpful as other communities looking to install them. Her colleagues also play a big part in other efforts designed to bring more visitors to the coast — and boost visitors to lodging facilities and restaurants in the process.
Tourism Efforts Bring Visitors, Dollars
In addition to their work on accessibility, Sears and her team have numerous initiatives designed to attract tourists to local communities and encourage them to stay as long as possible. OCVA is working with Kind Traveler, which connects a sustainability-minded visitor with lodging operations that are also focused on sustainability. So far, there are six hotel partners participating in the program including Salishan Coastal Lodge and Bowline Hotel in Astoria.
OCVA promotes the Oregon Coast Trail, which guides people on hikes of all or portions of the coastline, and assembled a Public Art Trail map, which allows folks to plan a self-guided tour of public art. They are leading the Ocean Cluster Initiative, which looks at ways to keep Oregon seafood in local restaurants.
“Ninety percent of the seafood sold on the Oregon coast is not from our coast, which means it’s very hard to find local seafood,” Sears said. “A huge part of the visitor experience is eating local seafood while looking out at the ocean.” The coalition is supporting restaurants like Newport’s Local Ocean Seafood, which works closely with the Port of Newport to source fish and shellfish landed in the area.
Art and seafood seem like obvious things to promote at the coast, but OCVA is thinking outside the box too. “The dirt on the Oregon coast is really good for mountain biking,” Sears noted. OCVA was a sponsor of this year’s Mountain Bike Oregon event and has a landing page on its website devoted to mountain biking and other popular types of cycling. The association recently partnered with Dirty Freehub, a gravel road biking organization, to release a guidebook on trails. The two are also partnering on an event called Oregon Rides. Now in its second year, the gathering brings together gravel road biking enthusiasts for recreation and education.
Heavy-duty Mobi-Mats stretch across sand making beach access easier for more people.
PHOTO COURTESY OF THE PEOPLE'S COAST
In cooperation with ODOT and Forth Mobility, OCVA is bringing more electric vehicle charging stations to the coast — a technology that can definitely benefit restaurants and lodging partners. “We’re seeing this huge demand as people increasingly have EVs and need places to charge them,” Sears said. “We’re looking around communities and thinking, if we had an EV visitor here, would they stop in our town at a restaurant or hotel, or would they go to the next stop?”
Travel Oregon is also taking a big-picture view of how to bring guests to Oregon and encouraging them to stay longer. Their messaging is largely around responsible tourism — things like visiting at nonpeak times to reduce crowding, keeping communities livable and treating attractions and hospitality workers with respect and kindness — and making sure everyone knows they’re welcome. “We want to tell authentic stories that include the stories of BIPOC or LBGTQ travelers,” said Travel Oregon’s Amato. “By sharing their stories and experiences, we’re hoping to show visitors and residents alike that we’re a welcoming destination for all.”
The value of tourism is not lost on locals. In early 2024, Travel Oregon conducted a Resident Sentiment Study by surveying 6,800 people from all 36 Oregon counties. Participants were asked to evaluate their perceptions of tourism and its economic, cultural, environmental, and social impacts on their communities.
According to Amato, the results showed that Oregonians’ positive perceptions of tourism outweighed downsides across all four areas — especially its impact on the economy and access to cultural events. “In terms of economic impacts, Oregon residents generally recognize that tourism is an important part of the success of local businesses, helps create new dining, entertainment, and shopping amenities, as well as jobs,” she said. “There is support for the notion that tourism leads to the encouragement of cultural activities, and increased quality of recreational and entertainment opportunities.”
When Travel Oregon conducted the last Resident Sentiment Study in 2021, and asked people to rank their support for tourism on a scale of -3 to 3, the overall score was 0.4. In 2024, the overall score increased to 0.9. Respondents had several good things to say about tourism’s impact on their community. They believed tourists were likely to support small businesses that might not survive in the local economy otherwise. “This becomes a benefit not just for visitors, but also provides residents with an increased variety of local amenities,” said Amato. Other benefits to tourism perceived by locals were infrastructure improvements to roads and parks to accommodate visitors, and opportunities to interact with people from other cultures and showcase the local culture.
Locals do see drawbacks as well. Survey participants expressed concern about the displacement of low-income residents due to second homes and vacation rentals; increases in traffic; and environmental and infrastructure strain through littering, overuse of natural areas, and overuse of local resources such as medical facilities. Travel Oregon is able to use the survey data to identify areas where support for tourism is low and partner with local organizations to shore up resident sentiment.
The tourism industry relies on quality restaurants and exceptional lodging partners to keep visitors flowing into the state. By the same token, hospitality companies benefit tremendously from the work of tourism associations. Look for ways to support and engage with groups like Travel Oregon, Travel Portland and OCVA. A rising tide really does raise all boats — not just on the coast, but in all the communities that make Oregon a phenomenal place to eat, stay, and enjoy.
SOPHIA BENNETT
IT’S YOUR BUSINESS:
Stop the Fall
Slips, trips, and falls continue to be a leading cause of injuries on and off the job. With the change in weather and daylight hours, focus on prevention to keep your employees and workplace safer.
Simple accidents like slipping on a wet or greasy floor can lead to falls and potential fractures. Tripping over a raised sidewalk or door threshold can also cause strains, sprains, or bruises. Additionally, stepping over obstacles like boxes, supplies, or a bucket can result in losing balance and falling into someone else. Lastly, trying to avoid colliding with a coworker in a crowded space might lead to unintentionally bumping into an appliance or equipment, causing an injury.
Same-level slips, trips, and falls are some of the top causes of workplace injuries, and they happen across all industries. The U.S. Bureau of Labor Statistics lists it as the third most common cause of non-fatal workplace injuries in 2022, second only to overexertion and contact with objects.
One way to prevent this is to use the Stop the Fall triangle. Each side represents a strategy for reducing the risk of slips, trips, and falls.
Footwear
Choose the right shoes for the job. Wear non-slip soles on wet or slippery surfaces and use traction devices like crampons or ice cleats for walking on snow and ice. Remember to replace footwear when it shows signs of wear, so it continues to provide effective traction.
Surfaces
Be aware of the surfaces you walk and work on, and watch for hazards like uneven ground, spills, and debris. Be sure to clean up spills right away. Use the handrail when going up and down stairs. Monitor floor conditions and use appropriate cleaners for each floor surface.
Actions
The best action is to have frequent conversations with employees throughout their work shifts, reminding them of the common hazards in the workplace.
Discuss good housekeeping standards: create a system for employees to report slip, trip, and fall hazards. Keep supplies, equipment, and cords out of walkways and dispose of trash and debris. Turn sideways when stepping over objects and shorten your stride when walking in icy or slippery conditions.
For more resources to help prevent slips, trips, and falls, go to saif.com/safety-and-health/topics/prevent-injuries/slips-trips-and-falls.html SAIF CORPORATION
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ELEVATING OREGON'S HOSPITALITY:
Innovative Marketing Strategies for the Modern Era
In the wake of unprecedented challenges, Oregon's hospitality industry stands at a crossroads of opportunity and innovation. From Portland's bustling food carts to serene Cascade lodges, our state's diverse array of restaurants and accommodations face a common challenge: how to captivate and retain guests in an increasingly digital world. While luxury brands often dominate conversations about cutting-edge marketing, the principles driving their success can be adapted across Oregon's hospitality landscape.
The foundation of any successful modern marketing strategy begins with a robust online presence. For Oregon's hospitality businesses, this means crafting a digital identity that reflects the unique character of your establishment and our state's breathtaking beauty. Imagine a coastal bed and breakfast website featuring an interactive tide chart and live beach webcam, or a Portland food cart using Instagram Stories to showcase fresh, locally sourced ingredients arriving each morning. These engaging, location-specific digital experiences transform casual browsers into eager guests.
Oregon's hospitality brands have a unique opportunity to leverage our state's natural wonders and cultural richness. Picture a Willamette Valley winery partnering with local hiking guides to offer "Sip and Stroll" tours, combining wine tasting with guided nature walks. Or envision a Hood River hotel creating a seasonal social media campaign challenging guests to capture stunning Columbia River Gorge photos, with winners receiving a free future stay. These innovative campaigns not only attract attention but create shareable experiences that amplify your reach organically.
Personalization is key in creating deeper connections with guests. Imagine a Bend craft brewery using a smart CRM system to remember not just a customer's favorite beer, but also their preferred outdoor
activities. This allows for personalized emails suggesting the perfect post-hike brew or inviting loyal patrons to exclusive tastings of new seasonal offerings. By treating every guest as an individual with unique preferences, you transform one-time visitors into lifelong brand advocates.
Quality and training remain cornerstone elements of success in hospitality, regardless of price point. In Oregon, where our reputation for friendly, laid-back service precedes us, investing in your team's development can set you apart. Consider a Eugene farm-to-table restaurant whose servers speak passionately about local farm suppliers, or an Ashland boutique hotel whose staff are trained in the town's rich theatrical history. These knowledgeable, engaged employees become the living embodiment of your brand story, creating authentic connections no advertisement can match.
Oregon's unique history and diverse landscapes provide a rich tapestry for weaving compelling brand narratives. Whether you're a historic Baker City hotel with Oregon Trail tales or a modern Portland eco-lodge celebrating urban sustainability, your story makes you unforgettable. Share these stories not just through your website and social media, but through every aspect of the guest experience. Let your decor, menu items, and even
room names reflect your location's unique character and history.
Embracing technology is crucial for staying relevant and engaging younger generations. Virtual reality property tours or 360-degree videos of nearby attractions can give potential guests a taste of the Oregon experience from afar. Augmented reality restaurant menus could offer nutritional information or wine pairing suggestions with a simple smartphone scan. The key is using technology to enhance, not detract from, the warm, personal service Oregon is known for.
Collaboration is in Oregon's DNA, and this spirit of partnership can be a powerful marketing tool. Cross-promote with complementary businesses to create comprehensive experiences. A Portland food tour could partner with a local brewpub for a combined "Taste of Portland" package, or a seaside resort might team up with a local glass-blowing studio to offer guests unique coastal adventure souvenirs. By working together, Oregon's hospitality businesses can offer experiences greater than the sum of their parts.
The path forward for Oregon's hospitality industry lies in embracing our state's unique character while innovating for the future. By combining the timeless appeal of Oregon's natural beauty and warm hospitality with cutting-edge marketing strategies, our restaurants, hotels, and attractions can not only recover from recent challenges but thrive in the years to come. The key is remaining authentic to our Oregon roots while constantly seeking new ways to share our story with the world. In a state home to both rugged coastlines and hip urban neighborhoods, the only limit to our marketing potential is our imagination.
KENT LEWIS
ABOUT: Kent Lewis is Founder of Anvil Unlimited, a consultancy specializing in customer and employee engagement. For more information, visit kentjlewis.com
INSURANCE COSTS IN POST-MOODY WORLD:
Will Oregon Policyholders See an Increase in Policy Premiums?
Akey consideration for any business, and particularly those in the foodservice and lodging industry, is determining the types of insurance coverage and corresponding policy limits it needs to carry. While the ultimate goal is to obtain insurance that adequately shields the business from all potential risks, the decision is often a financial one, requiring business owners to weigh the costs of policy premiums against the risks of an uninsured loss.
New developments in Oregon insurance law may result in rising premium costs, if the insurance industry is to be believed. Until recently, Oregon courts did not allow policyholders to bring claims against their insurers under Oregon’s Unfair Claims Settlement Practices Act and only allowed tort-based “bad faith” claims in narrow circumstances. This left Oregon policyholders seeking recovery from their insurers with only contract-based claims and remedies. But the Oregon Supreme Court’s decision in Moody v. Oregon Community Credit Union, which allowed a policyholder to recover on a tort-based theory for violations of Oregon’s Unfair Claim Settlement Practices Act, appears to have drastically expanded the availability of “bad faith” claims against insurers.
The Moody Decision Explained.
In Moody, a widowed policyholder (Moody), submitted a claim for benefits under a life insurance policy after her husband was accidentally shot and killed during a camping trip. After the insurer, Federal Insurance Company (FIC), denied her claim, Moody sued, asserting a negligence claim against FIC and seeking recovery of emotional distress damages based on FIC’s violations of Oregon’s Unfair Claim Settlement Practices Act. The trial court dismissed Moody’s negligence claim and struck her allegations seeking emotional distress damages.
The Court of Appeals reversed the trial court’s decision, finding that the Unfair Claim Settlement Practices Act established an independent standard of care that could support Moody’s negligence claim, including the potential recovery of emotional distress damages. The Moody decision was therefore a landmark one, seemingly opening the door for policyholders, including businesses, to assert first-party, tort-based “bad faith” claims in Oregon.
In December 2023, the Supreme Court affirmed the Court of Appeals’ decision in Moody, finding that the policyholder established a “legally protected interest” sufficient to subject the insurer to liability for purely emotional damage. The Court
concluded that “the insurance claim practices that [the Act] requires and the emotional harm that foreseeably may occur if that statute is violated are sufficiently weighty to merit imposition of liability for common-law negligence and recovery of emotional distress damages.”
The scope of the Supreme Court’s decision remains under debate. The Court cautioned that its decision “does not make every contracting party liable for negligent conduct that causes purely psychological damages, nor does it make every statutory violation the basis for a common-law negligence claim for emotional distress damages.” In fact, the Court described its decision as “a narrow one.” In attempting to limit such a broad ruling, the Supreme Court may have created more confusion than it cured, as Oregon courts will have to determine the limits of Moody’s applicability.
Moody’s Impact on Insurance Costs in Oregon. More pressing to Oregon business owners is whether insurers will follow through on their threats to raise insurance premiums to account for their increased exposure to tort-based claims in Oregon. According to the American Property Casualty Insurance Association (APCIA), a national trade association for home, auto, and business insurers whose members market and write
$3.5+ billion in premiums in the State of Oregon alone, and the National Association of Mutual Insurance Companies (NAMIC), a trade association with 1,500+ member companies, that is a very real possibility. In a joint brief submitted to the Oregon Supreme Court during its consideration of Moody, APCIA and NAMIC warned that a decision allowing policyholders to assert tort-based “bad faith” claims against their insurers would “damage Oregon’s insurance marketplace through significantly increased damage awards that must be factored into policyholder premiums in accordance with basic actuarial principles.”
These concerns were also raised in a brief submitted by the Chamber of Commerce of the United States of America (Chamber), a business federation representing 300,000 members, and Oregon Business & Industry (OBI), a business association with 1,600+ members who employ 250,000+ people throughout Oregon. Arguing that the “settled distinction between contract and tort law has served Oregon well, ensuring that its citizens are not subject to unnecessarily inflated insurance premiums,” Chamber and OBI feared that “new and unexpected claims that exceed the premiums insurers have already collected can be offset only through collecting new or higher premiums,” and the “inevitable consequence is that Oregon policyholders will foot the bill.”
United Policyholders (UP), a national nonprofit advocating on behalf of policyholders, submitted an amicus brief that, among other things, questioned the legitimacy of the insurers’ threats of rising premiums. UP specifically pointed to Washington, which affords robust common-law and statutory bad faith remedies for insureds. Yet, Washington policyholders, on average, enjoy lower insurance premium rates than policyholders in many other states without such remedies.
Reassessing Coverage If Premium Costs Increase.
As we approach the one-year anniversary of Moody, insurers may seek to price in their increased risk exposure by passing those costs onto their insureds. Oregon policyholders seeking to renew coverage may discover that their policy premiums have increased, forcing them to make difficult decisions as to the coverages and limits to carry. Policyholders should consult their insurance broker and, if necessary, coverage counsel to determine what coverages and limits should be prioritized in the face of rising insurance costs.
RYAN C. HALL
ABOUT: Ryan C. Hall is a construction and insurance recovery attorney with Miller Nash LLP. He focuses his practice on commercial construction litigation and representing policyholders in insurance recovery disputes, and he also has experience with both transactional and general business matters. Ryan can be reached by phone at 503-205-2394 or by email at ryan.hall@millernash.com.
A TALE FROM THE PAST - A HOPE FOR TOMORROW
Present Reality and a New Path
Present Reality
Do you remember the first time you went out to dinner? The first meal you had in a public space when you were young?
The first booth you sat in, the first menu you looked at, or the first time you were asked if you’d saved room for dessert? Most people don’t. And most of us don’t because eating at restaurants is such a normal part of our lives. Maybe it’s once a month, maybe it’s a few times a week, but we all go out and enjoy our favorite dishes at our favorite spots as often as is desired and financially reasonable. It’s ingrained in the way we live, the way we were raised. It’s ingrained in our culture to the point that we assume we’ll be able to do it tomorrow. We take the experience, and the ability to enjoy that experience, for granted. And eating where we like, at the times that we like, with the people that we like, as a concept, is heading at a medium speed towards an immovable object – the increased cost of everything.
My name is Joseph Hollcraft, and I’m a business broker at International Business Associates. I focus on the hospitality industry in Oregon, I’m an allied member of ORLA, and, along with every member of the firm I’m affiliated with, I am an expert at determining the market values of privately held companies, family-owned businesses, and affiliated commercial real estate. As IBA’s lead intermediary in the hospitality industry in Oregon, I screen every food and beverage industry lead that comes into our Oregon office. Historically, IBA as a selective business brokerage firm, took on as clients 1 in 3 hospitality industry business owners who approached us for representation. The reasons for passing on projects in the past have ranged from “foggy” financial records to unrealistic expectations on value. The number of restaurants or bars, post-pandemic, that I’ve found to be marketable enough to take on as a representation project has been significantly reduced from this 33 percent. My most recent transaction was Saburo’s
Sushi House, a business I helped Saburo and Joyce Nakajima successfully sell earlier this year.
IBA has a reputation in the marketplace for representing businesses that are doing well where people are executing on their vision, doing what they enjoy, and making money. These entrepreneurs don’t need to sell, they want to sell when they call IBA. The number of people who are calling me in this position in 2024 is greatly diminished. This fact, and my concern for the industry at large, is what motivated me to write this article.
Keeping active recognizance on the hospitality industry, I have had serious, thoughtful, heartstring tugging discussions with the owners of enough businesses in this sector to see the writing on the wall: the restaurant and bar model that transformed Portland into a food mecca is no longer a highly profitable way to make a living. This opinion is backed up by industry experts, the firsthand reports of restaurateurs, and math. There is no getting around the fact that as the prices of labor and cost of goods increase, while the buying power of patrons remains stable, profit percentages for business owners will inevitably decline.
First, let’s look at labor costs. In 2020, the minimum wage in Oregon was $12.00. As of July 1, 2024, the minimum wage in Oregon is $14.70. Servers, bartenders, expediters, and hosts traditionally are paid at that minimum wage rate. Few people can live on minimum wage, so all of these frontof-house jobs traditionally rely on tips to make up the difference between minimum wage living and the middle class. A server at a restaurant with an average plate cost of $14 and two drinks that average out to about $16, with an average seating of three people per table, and turning four tables an hour, makes, with tips, about $54 an hour after a 40 percent tip out. This assumes an average tip rate of 18 percent and includes the current minimum wage.
When the minimum wage was at $12.00, the hourly wage of the server above was about $51. But to the restaurant owner, the move from $12.00 per hour to $14.70 per hour was a 22.5 percent increase in the base cost of labor. This is before an employer’s contribution to local, state, and federal taxing authorities that are based on the wages of their employees. Assuming that labor initially accounted for 30 percent of total expenses, this extra $2.70 per hour per employee leads to a 6.75 percent decrease in the bottom line. In many cases, restaurants pre-pandemic were operating on a profit margin of 6 to 15 percent. Current day, and assuming these numbers, that brings the net profit to ownership to between -.5 and 8.5 percent. This explains why I and others that participate in the restaurant industry are starting to see closure after closure of businesses using a model that worked well five years ago, or short staffing with increased ownership/ family participation to just get by.
Let me ask you a question: if you knew going into it that you would be managing
your business 60 hours a week, dealing with the intense responsibility of some large number of employees and customers scrutinizing and relying on your decisions, experiencing the stress that is inexorably imbued in business ownership, and for this would earn a profit between 0 and 8.5 percent, would you move forward with the investment of your personal capital or take out a loan that would use your home as collateral? Because this is where the momentum towards that immovable object comes from – the vast majority of restaurant startups and acquisitions rely on SBA lending.
The SBA, or Small Business Administration, is a federal government agency that guarantees loans made for the purposes of starting, enhancing, or purchasing a business. The SBA establishes rules and guidelines, but it does not, itself, give out loans. Instead, it guarantees a significant percentage of a loan given out by a lender. SBA lenders must follow SBA guidelines to get their loan guarantees. But they are on the hook for the percentage not guaranteed
which leads them to be thoughtful about who they lend to. They look at experience, personal financial strength, the assets of the borrower, the assets and history of the existing business (If an acquisition loan), and the borrower’s business plan and industry to determine whether the risk associated with making the loan makes sense.
During the first phases of the pandemic, restaurants were going out of business at a terrifying pace. Lenders noticed this and almost all of them stopped offering SBA loans to people trying to open or buy restaurants. This was the result of what had become, in the opinions of the underwriters at these lending institutions, too big of a risk.
Restaurants go out of business all the time. There is a natural life cycle to most businesses in most industries, restaurants aren’t an exception. As restaurants naturally come to their end-of-service, it’s almost always been the case that the SBA has been there, ready to fill that vacant kitchen with a new tenant. But now we have to ask the question the lenders will be asking – if the
average profit margin of an industry is 0 to 8.5 percent, can that profit margin have room in it for both a business owner to make a living and the debt from a loan to be serviced? When the industry is the midpriced mom and pop bar or restaurant, the answer will be the sound of our collective dining experience making firm contact with that immovable object.
As these restaurants go through their natural life cycle and eventually close, and as that profit margin continues to shrink as the result of increases in the cost of labor (and we’ve yet to mention the increases in cost of goods, which have also risen dramatically post-pandemic), lenders may begin to see restaurant loans as more and more risky yet again and elect not to fund SBA loans for restaurant acquisitions and new food service start-ups. As the increases in costs we’re currently seeing have no buffers in place, it is not a question of if but of when. And if lending begins to dry up, the only fundable business models will be ones with very high costs to customers, or a very low cost of labor. Fine dining, counter service, or food trucks. Take your pick, but they may soon be the only options. The era of the successful, midmarket mom and pop restaurant in Oregon may too quickly be coming to an end.
The New Path
When the obstacles are insurmountable, and the road behind you doesn’t offer a safe retreat, what course of action is left to you? It’s time for the restaurant and bar industry in Oregon to forge a new path. I’ve laid out the situation business owners in this sector face and in the second half of this article, I illustrate a series of possible, tested solutions.
To read the remainder of this article, please go to OregonRLA.org/blog.
JOSEPH HOLLCRAFT
ABOUT: Joseph Hollcraft is a business broker at International Business Associates (IBA). His focus is on the hospitality industry in Oregon. Learn more at ibainc.com.
INDUSTRY CHAMPIONS
Extraordinary Hospitality Professionals Honored with ORLA Hospitality Awards
This past month, the Oregon Restaurant & Lodging Association (ORLA) had the pleasure of presenting ORLA Hospitality Industry Awards to several outstanding members of Oregon’s foodservice and lodging industry. The hospitality industry is home to countless passionate professionals who go above and beyond for their guests and customers. This year, we honored five individuals and one allied partner who exemplify the best of our industry.
These industry “champions” were nominated by their peers and recognized during the annual ORLA Hospitality Conference, held September 22 in Bend. We admire their passion and dedication for their jobs and recognize how each has helped raise the bar for service and excellence in Oregon’s hospitality industry.
Employee of the Year
Sandra Reyes, Guest Services Agent, SaltLine Hotel
The first person guests typically come in contact with when they arrive at the hotel is the guest service or front desk agent. This ‘first impression’ is extremely important, as it sets the tone for a guest’s stay. Sandra Reyes serves this role exceptionally well, making her first impressions as memorable, genuine, and welcoming as possible with
every guest that walks in the lobby at the SaltLine Hotel in Seaside, Oregon. Hospitality comes naturally to Sandra; she comes from Hawaii and it’s her nature to share the “spirit of aloha” with every encounter. Sandra emanates with kindness and compassion for everyone, including her teammates on property, “providing an ambiance within our hotel that is hard to walk away from.” As any hotel manager can attest, positive online guest reviews are like gold, helping build trust and credibility, and reassuring potential guests that the hotel offers a quality experience. Sandra is frequently mentioned in guest reviews for “going above and beyond” and making their stays both wonderful and memorable.
Team Leader of the Year
Pamela Hansen, Area HR ManagerNewport, Hallmark Inns & Resorts
Human resources is often a demanding and sometimes thankless role, but Pamela Hansen does it with passion and dedication. She oversees HR for 252 employees and accounting activities for four high-volume properties – all while being present and available for her team on a daily basis. She makes it her mission to meet with every one of the employees and ensure their needs are heard. Pamela not only serves as a beacon of information for staff but also a valuable resource for her employers. She embodies the company’s core values by always being kind, helpful, respectful, honest, and she constantly looks for ways to support everyone around her. Hallmark employees are regarded as “internal guests” and with
Pamela, she always puts team members first – taking care of the employees so they can help create memorable experiences for their guests. She credits her parents for helping set a good foundation early on where she learned to “be honest, have integrity, and treat others well.”
Workforce Engagement Champion
Paul Paz, WaitersWorld
The title of this award does not come close to describing the depth of work and the impact Paul Paz has had on Oregon’s hospitality industry. Over his 45 years in the industry, he has not only raised the bar for excellence in service, but he has also dedicated time to engage with high schools, encourage industry members to share their career journeys in the classroom, and inspire our future workforce. Paul is a tireless champion for hospitality, following the ethos of “put the guest first,” making everyone feel welcome with empathy and compassion. While serving on several boards including the Oregon Hospitality Foundation, he’s had the opportunity to educate industry leaders on the value of inspiring the younger generation to explore careers in this industry. Paul has also spent countless hours training industry members in customer service, providing them with foundational skills to be successful. He has proven to be an exceptional role model for the next generation of restaurant servers. Paul’s passion for the restaurant industry is evident, as three generations of his family have worked in the business, including all three of his children and a grandson.
Restaurateur of the Year
Katherine Lam, President & CEO, Bambuza Hospitality Group
“Entrepreneur,” “driven,” “forward-thinking,” and “fearless leader” are just a few ways colleagues describe Katherine Lam. Her story is one that highlights three generations with a passion for food and hospitality. Growing up, Katherine did not have entrepreneurial role models that looked like her, so she has made it part of her mission to help empower young women entering the industry. As a woman of color and business owner, Katherine sets a wonderful example for her daughters as well as the next generation looking to find success in hospitality. Katherine commits a hundred percent with an “unstoppable vision” that has driven the growth of Bambuza Hospitality Group to 13 concepts and 5 brands in 4 states. She is a strong advocate for Oregon’s hospitality industry, engaging in local leadership activities that support economic empowerment for women-owned and small businesses. Katherine has also been recognized along with her husband Daniel, for their contributions to the Vietnamese and Asian American communities.
Lodging Operator of the Year
Eli Ramirez, General Manager, The Ocean Lodge
It was 18 years ago when Eli Ramirez first started at The Ocean Lodge in the housekeeping department. He quickly advanced to supervisor, then to the Front Desk, the Assistant General Manager position, and finally taking the helm as Hotel Manager in 2020. Eli has worked almost every part of the hotel, with his experience giving him a unique perspective and solid understanding of business operations. He helped lead the hotel through turbulent times, emerging in 2023 as one of six properties worldwide for the Hotels.com
‘Find Your Perfect’ campaign. Eli exhibits a true embodiment of The Ocean Lodge credo: building relationships with his guests and his team, knowing everyone by name, treating everyone with respect, and creating a sense of family and home. He has an innate sense of connection, a very humble spirit, compassionate understanding, and a heart for hospitality. This fall, Eli will be promoted to Regional Hotel Manager for all lodging operations in the Escape Lodging portfolio.
Allied Partner of the Year
Willamette Valley Vineyards
This award recognizes an organization that has made innovative contributions to support and grow Oregon’s hospitality industry. Willamette Valley Vineyards, led by CEO, Jim Bernau, continues to set the bar high in these achievements. The vineyard was founded by Jim in 1983 with the dream of creating worldclass Pinot Noir while serving as “stewards of the land.” They’ve received numerous accolades over the years in large part by staying true to their ethos of authenticity, inclusion, and collaboration. Willamette Valley Vineyards leads the way with their wine and culinary innovations and providing exceptional guest experiences. In fact, they recently clinched the award for the Best Wine Tasting Room in USA Today's 10 Best Readers’ Choice Awards. Jim has long been an advocate for the wine and food industries, and he’ll tell you, “It takes a village,” especially when you’re trying to help shape public policy. There’s a symbiotic relationship between restaurants, hotels and tourism-based tourism organizations like wineries, as they are foundational to our communities in providing thousands of jobs. The future of wine and culinary has tremendous potential for growth in Oregon thanks to companies like Willamette Valley Vineyards leading the way.
In case you missed this years awards dinner, visit https://bit.ly/ORLAYouTube to watch the honoree stories. Have an amazing team member to recognize? Submit a nomination for an employee or colleague for the 2025 awards by visiting OregonRLA.org/nominate LORI LITTLE, ORLA
Escape Lodging team celebrating Eli Ramirez at the 2024 Hospitality Industry Awards
LODGING PERFORMANCE
Hotel Benchmark Data
The information contained in this report is made available by Travel Oregon and sourced from STR. For more research on Oregon’s tourism and hospitality industry, visit https://industry.traveloregon.com/resources/research.
RESTAURANT INDUSTRY SNAPSHOT
County Job Posting Data
The following data, sourced from Lightcast, is provided by the Oregon Hospitality Foundation. Lightcast offers a hybrid dataset derived from official government sources such as the US Census Bureau, Bureau of Economic Analysis, and Bureau of Labor Statistics. The following illustrates a wage snapshot of full service kitchen positions in the Mt. Hood / Gorge region. (source: Lightcast, Oregon Employment Department).
NEWS BRIEFS
Happenings From Around the Industry
Welcome Incoming Board Members
During the annual Conference this past month, members voted in a new ORLA Board of Directors member, Taran Patel of A-1 Hospitality, and renewed terms for five other directors. In addition, the 2024-25 Executive Board Officers were approved: Patrick Nofield, Escape Lodging, as Chair; Komal (Tina) Patel, ALKO Hotels as Vice Chair; Katie Poppe, Blue Star Donuts, as Treasurer; Liz Dahlager, Mereté Hotel Management, as Secretary; and Shannon McMenamin, McMenamins, as Immediate Past Chair. Willy So, A-1 Hospitality Group, was named to the ORLA Member Services Board, and Brian Olson, Beachcomber Vacation Rentals, was named to the Oregon Hospitality Foundation Board. If you have interest in serving on the ORLA board, let us know!
Elevate Your Career in the Tourism Leadership Academy
The Oregon Tourism Leadership Academy (OTLA) is an annual experiential learning program offering a unique opportunity to enhance your leadership and professional skills. Developed in partnership with the Oregon Destination Association and Travel Oregon, OTLA provides industry members an opportunity to polish their leadership and professional skills. Applications for the 2025 cohort are open through October at OregonRLA.org/OTLA.
Lodging Members Gain a Competitive Edge
As an ORLA member, your lodging property can have more than just a basic listing on Travel Oregon's website. Create an enhanced listing that showcases your property with a photo gallery, embedded videos, maps, and PDFs via the SalesHub platform (formerly known as TrueTour). Highlight your property's unique features and amenities in a way that sets you apart from other lodging properties. ORLA members can take advantage of this valuable benefit at no cost by emailing Listings@OregonRLA.org. Please allow 3-4 weeks for the SalesHub experience to appear on your listing once approved.
Member Benefit: New Wage Reports Available
Don't miss out on valuable industry intelligence provided by your association. Log in to the ORLA Member Portal at OregonRLA.org for exclusive research reports and resources. You’ll find the latest Oregon wage reports with regional breakdowns for Oregon’s 7 tourism regions, inclusive of most job types in restaurant and lodging operations. Once logged in, navigate to the Resource Library.
WHAT YOUR PEERS ARE SAYING
Meet Some Oregon Restaurant & Lodging Association Members
Membership in ORLA means being part of the only organization in the state devoted to protecting and promoting the interests of our industry. It’s all of us together that makes that possible.
Get inspired by these peer profiles where members share about tourism impact and recommended destinations. And for a little seasonal fun, we also wanted to know if they prefer country or city getawats, and what snacks they like during autumn gamedays.
Tell Your Peers a Little About You! If you are a member, and are willing to be profiled here, please email us at info@OregonRLA.org. Also, let us know if there is a question you would like to see your peers answer.
GET TO KNOW SOME OF YOUR PEERS BY READING THEIR RESPONSES TO THESE EMPLOYEE RELATED QUESTIONS:
How has tourism positively impacted your business and/or community? What is one must-visit tourist destination you would recommend?
SCOTT LARSON
Visit Central Oregon
Title: President & CEO
Joined the Company: 2024
Member Since: 2004
City or countryside Getaway? Mountains, always!
Fav Gameday Snack? Nachos
What is one must-visit tourist destination you would recommend to your friends/ family visiting Oregon and why?
Being new and with so much to see and do, it's hard to say, but so far, I have really enjoyed exploring the trails in the area.
DANIEL ELDER
Campfire Hotel, Bend
Title: General Manager
Joined the Company: 2021
Member Since: 2017
City or countryside Getaway? Astoria is my home away from home. Can't beat the views of the mighty Columbia!
Fav Gameday Snack? Pulled pork nachos all day!
How has tourism positively impacted your business and/or community?
The Campfire Hotel made an intentional choice to be a community focused and involved business. From our summer markets showcasing local, independent businesses and music, to our DJ pool parties, to our monthly Diva Drag Brunch; there is something for everyone here whether you're a local or visiting guest. Come check us out!
JOE LOWRY
Bandon Dunes Golf Resort, Bandon
Title: Director of Rooms
Joined the Company: 2006
Member Since: 2001
City or countryside Getaway? City
Fav Gameday Snack? Nachos
What is one must-visit tourist destination you would recommend to your friends/family visiting Oregon and why?
The Southern Oregon Coast, considered the “banana belt of Oregon,” is one of our best-kept secrets. Its rugged shorelines, hidden secluded coastal trails, and talented Hospitality teams creating memories for locals and visitors give everyone opportunities to celebrate special moments and create new experiences and memories.
JEFF KNAPP
Visit Bend, Bend
Title: CEO
Joined the Company: 2024
Member Since: 2015
City or countryside Getaway? Absolutely country!
Fav Gameday Snack? 7 Layer Bean Dip
How has tourism positively impacted your business and/or community?
Visit Bend stewards the visitor economy, which contributes to an amenity-rich community with a strong quality of life.
What is one must-visit tourist destination you would recommend to your friends/ family visiting Oregon and why?
I truly think Bend is the best basecamp in Oregon, regardless of the season and not because of my role as CEO. In particular, summer activities such as Mt. Bachelor are still a hidden gem.
MACKENZIE BALLARD
Oregon Destination Association, Bend
Title: Managing Director
Joined the Company: 2024
Member Since: 2022
City or countryside Getaway? Countryside
Fav Gameday Snack? Homemade Salsa
How has tourism positively impacted your business and/or community?
Tourism has enabled locally owned businesses to thrive for decades, and the industry educates visitors on how to be good stewards of our natural wonders while they’re here.
What is one must-visit tourist destination you would recommend to your friends/ family visiting Oregon and why?
Taking the chairlift up for a sunset dinner at Mt. Bachelor is a must! Experiencing an alpenglow on the Cascades up close is magical.
SAMANTHA MOODY
Ubiquity Retirement + Savings, San Diego, CA
Title: Partner Development
Joined the company: 2022
Member Since: 2023
City or countryside Getaway? Countryside (beach or mountains)
Fav Gameday Snack? Popcorn
How has tourism positively impacted your business and/or community?
Tourism positively impacts our community by increasing our economy and our reputation as one of the best places to live and travel to.
What is one must-visit tourist destination you would recommend to your friends/ family visiting Oregon and why?
The Deschutes River was my favorite spot to visit in Oregon. It's beautiful, offers many activities, and an escape from the city life.
HOW CAN WE SERVE YOU?
Membership in ORLA means being a part of the only organization in the state devoted to protecting and promoting the interests of the entire hospitality industry. Contact us for questions; let us know what issues are affecting your business and how we can help. We have your back!
MEMBERSHIP CONTACTS:
STEVEN SCARDINA
Senior Regional Representative 503.718.1495
SScardina@OregonRLA.org
DARIAN HARPOLD
Regional Representative 971.224.1503
DHarpold@OregonRLA.org
MARLA McCOLLY
Director of Business Development
503.428.8694
MMcColly@OregonRLA.org
GOVERNMENT AFFAIRS CONTACTS:
MEMBER SOLUTIONS
Save Time and Money with ORLA’s Cost-Saving Member Programs | OregonRLA.org
PREFERRED PARTNERS
JASON BRANDT
President & CEO
503.302.5060 JBrandt@OregonRLA.org
GREG ASTLEY
Director of Government Affairs 503.851.1330 Astley@OregonRLA.org
MAKENZIE MARINEAU
GA and Regional Leadership Teams Coordinator 541.404.0033
MMarineau@OregonRLA.org
AIDAN EARLS
Executive Coordinator Government Affairs 971.224.1508
AidanE@OregonRLA.org
OREGON RESTAURANT & LODGING ASSOCIATION MAIN OFFICE: 503.682.4422 • info@OregonRLA.org
HOSPITALITY PARTNERS
HOSPITALITY BUSINESS INSURANCE: HIP
ORLA Members receive a free audit of insurance and risk management programs and can save an average of 10-15%.
ORLA FINANCE CENTER
ORLA Members access huge savings with various tax credit programs and small business lending.
CREDIT CARD PROCESSING
ORLA Members get a discounted flat swiped rate of 2.3% + .05 a transaction, plus additional fees waived and tools to run your business more efficiently.
WORKERS’ COMP INSURANCE
ORLA’s group program with SAIF affords members an additional 7% premium discount if they meet the eligibility requirements.
Find additional member-to-member exclusive cost-saving offers and benefits aimed at improving your bottom line online at OregonRLA.org/hospitality-partners
• ASCAP - Members can save up to 20% off their first-year music license fees.
• BMI - Members can save up to 20% off their music licensing fees.
• Check This Out - Up to $1,000 refund on SMS campaigns and no set-up fee.
• Garth T. Rouse & Associates - Comprehensive health insurance services including highly competitive rates.
• GigSmart - Savings on temporary and permanent staffing solutions.
• Oregonian | OregonLive - Deep savings on high impact marketing strategies from Oregonian Media Group.
• PenridgeGlobal - Progressive discounts on orders of select custom window treatments for ORLA Members.
• RX Music - Members save up to 50% off normal pricing for curated music or music video programs.
• Ubiquity - Discounts on easy-to-use, affordable 401(k) solutions.
• Workstream - Members save 10% on hiring, team management and payroll products. Plus waived install fees.
NEW MEMBERS
ORLA Would Like To Welcome The Following New Members From May 2024 - July 2024
• 1-800-Plumber + Air, Beaverton
• Aurora Payments, Tempe, AZ
• Barran Liebman LLP, Portland
• Cafe Yumm! Gateway, Springfield
• Cafe Yumm!, Eugene, Eugene
• Cafe Yumm!, North Delta Center, Eugene
• EEM - Thai BBQ & Cocktails, Portland
• Four Seasons Catering & Bargeway Pub, The Dalles
• Great Notion Brewing, Portland
• Killer Burger, Eugene
• Killer Burger, Gresham
• Killer Burger, Happy Valley
• Killer Burger, Portland
• Kure Juice Bar, Portland
• Libra Fine Foods LLC, Portland
• Linfield University, McMinnville
• Miller's BBQ, Salem
• PaaDee, Portland
• Paycor, West Linn
• ProLiant, Portland
• Stormy Night INC, Astoria
• TempurSealy Int'l, Trinity
• Top Burmese, Beaverton
• Viking Motel, Portland
FAST TRACK CROSS-TRAINING!
HELP PREPARE YOUR TEAM TO COVER FOR EACH OTHER. Equip your entire crew with a vital array of basic restaurant knowledge though easy to digest video courses. You can assign videos and tests while tracking your team's progress.
SAVE THESE DATES
Mark your calendar with the Association events for the year ahead.
Taste Oregon Legislative Reception
February 18, 2025 | Salem Convention Center
2025
Meet several of Oregon’s top policymakers while enjoying food and beverages from member restaurants, wineries and breweries. Free for any industry member.
Capitol Day Assembly
February 19, 2025 | Willamette Heritage Center, Salem
Join industry members in a discussion on ORLA’s Legislative Agenda, review talking points for meeting with lawmakers on key issues and hear from invited speakers.
Oregon ProStart Championships
March 17, 2025 | Salem Convention Center
Cheer on high school students exploring careers in culinary arts and food service. ProStart is a workforce development skills-based curriculum, study culminates with this state competition.
Northwest Food Show
April 13-14, 2025 | Portland Expo Center
Foodservice industry members flock to the region’s largest foodservice and beverage show for ideas, information and new tools for success. Free for ORLA members.
One Big Night - Dinner & Auction
June 4, 2025 | DoubleTree By Hilton Portland
Lavish evening with silent auction followed by dinner and live auction. Proceeds go directly to ORLA’s Political Action Committee.
ORLA Open Golf Tournament
July 21, 2025 | Langdon Farms, Aurora
Annual golf tournament with lunch, prizes, and awards. Proceeds go directly to ORLA’s Political Action Committee.
Women in Tourism & Hospitality Symposium
September 13, 2025 | Seaside
Join executives and junior executives for professional development and networking highlighting women's perspectives.
ORLA Hospitality Conference
September 13-15, 2025 | Seaside Convention Center
Join industry leaders, owners and operators for this multi-day event of illuminating keynotes, informative seminars and breakout sessions and networking.
