Restaurant & Lodging - Summer 2019 by Oregon Restaurant & Lodging Association

SU M M E R 2 019

LOCAL TRENDS, NATIONAL INTEREST Hyperlocal and ‘Infused’ Experiences

ANNUAL BUYER’S GUIDE ADDRESSING WORKFORCE CHALLENGES INCIDENT LOGS

JEFF BROWN, GM OF FOOD AND BEVERAGE OPERATIONS, SAGE RESTAURANT GROUP

OregonRLA.ORG 1

The Northwest Hospitality Specialists Visit us online at www.crystalip.com 2

Oregon Restaurant & Lodging Association | SUMMER 2019

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Elephants Deli New Point of Sale System Reduces Food Waste

Since 1979, Elephants Deli has demonstrated a commitment to sustainability, by supporting local farmers, composting and using sustainable transportation. Now they’re tackling food waste. When Elephants started using a new point

The new point of sale system has already

to better understand—and reduce—the

almost 10 percent.

of sale system, they saw an opportunity amount of food that went unsold.

Their InfoGenesis Point of Sale system

tracks which foods are selling, and which

are donated or end up in the compost. This allows Elephants to take proactive steps to

adjust the types and quantities of food they serve to reduce loss.

Staff learned how to use the new system after just a 20-minute training, making it a win in terms of replicable and time

efficient adjustment to business practices.

Store managers now track items based on popularity and modify food orders based on location, season, and day of the week.

Information on what’s not selling well also

helped Elephants reduce food waste by

The use of point of sale technology to track

and manage food waste is naturally aligned with Elephants’ legacy of sustainable practices.

The company, which employs 450 people, donated or composted 23,685 pounds

of food between August and December

2017. Two years later, they show no signs of slowing down, as they donate or compost more than 1,000 pounds each week.

Elephants continues to look for new ways to reduce food waste through data-informed ordering, creative thinking, and a drive towards excellence and sustainability.

informs quarterly menu planning meetings, where chefs and managers consider food

waste as they think about new items to add and old favorites to bring back.

Learn how you can prevent food waste

FoodWasteStopsWithMe.org

Food Waste Stops with Me is a collaboration between Metro, the Oregon Restaurant & Lodging Association, the Oregon Department of Environmental Quality, as well as city and county governments to help food service businesses reduce food waste.

s m

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ABOUT

Restaurant & Lodging is published four times a year by Oregon Restaurant & Lodging Association (ORLA), 8565 SW Salish Lane, Suite 120, Wilsonville, Oregon, 97070, 503.682.4422, 800.462.0619. To learn more about ORLA log on to OregonRLA.org.

PUBLISHER JASON BRANDT / PRESIDENT & CEO

JBrandt@OregonRLA.org LORI LITTLE / EDITOR

SAGE RESTAURANT GROUP ROOFTOP GARDEN

LLittle@OregonRLA.org HEIDI JANKE / DESIGN

HJanke@OregonRLA.org

MEMBERSHIP

To become a member of the Oregon Restaurant & Lodging Association, please contact Jennifer Starr at JStarr@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.

ORLA BOARD OF DIRECTORS

Buggsi Patel, Chair, BHG Hotels Dani Rosendahl, Vice Chair, On Deck Sports Bar & Grill Vijay Patel, Secretary, A-1 Hospitality Masudur Khan, Treasurer, Seaside Lodging LLC Zach Poole, Immediate Past Chair, Pig ‘N Pancake John Barofsky, La Perla Pizzeria and Beppe & Gianni’s Trattoria Chris Bebo, Provenance Hotels Richard Boyles, Mereté Hotel Management Don Crowe, Bandon Dunes Golf Resort Mike Daley, Pollin Hotels Emma Dye, Crisp Treva Gambs, Gamberetti’s Italian Restaurant Jim Hall, Independent Restaurant Concepts (IRC) Vickie Irish, Shari’s Restaurant Group Steven Johnson,Vip’s Industries Eli Katkin, Brickroom Matt Lowe, Jordan Ramis Attorneys at Law Bobbie McDonald, Sysco Tom O’Shea, Sunriver Resort Harish Patel, Hampton Inn & Suites Komal (Tina) Patel - Ex Officio Board Member, ALKO Hotels Katie Poppe, Blue Star Donuts Michael Rowan, Deschutes Brewery & Public House Randy Xavier, Food Services of America

SUMMER 2019 Trends COVER STORY 22 Local Trends, National Interest Oregon on the Leading Edge in Hyperlocal and ‘Infused’ Experiences SPECIAL SECTION 31 Annual Buyer’s Guide Industry Product and Service Directory ADVOCACY 9 Advocacy Update “Dead” Bills in the Legislature 11

Lottery Retailer Notes From Sports Betting to PERS Relief, Legislature Eyes Lottery

OLCC Watch Discussions on Cannabis Tourism and Licensing Fee Increase

Putting the Customer (You) at the Forefront BOLI Commissioner Guest Editorial

SOLUTIONS 17 Workplace Safety It’s Your Business: Here’s What You’re Missing When You’re Looking at Your Phone 19

Incident Logs: To Log or Not to Log Is a Question All Licensees Should Ask Themselves

INDUSTRY CHAMPIONS 46 Celebrating Hospitality Champions Industry Members Step Up for Leadership Teams and Work Groups EDUCATION FOUNDATION 48 Addressing Workforce Challenges New Ideas and Results! IN EVERY ISSUE 7 From the CEO Introducing the Oregon Tourism Leadership Academy 52

Lodging Performance Report Hotel Benchmark Data

What Your Peers Are Saying Meet Some Oregon Restaurant & Lodging Association Members

News Briefs Industry Happenings

Cost-Saving Programs Member-Exclusive Benefits

Looking Ahead ORLA Th ee-Month Calendar

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COMING SPRING 2020 YEAR-LONG PROGRAM

This course is designed for Oregon’s

hospitality industry professionals with

executive potential. Recruits will go beyond

the walls of their businesses to gain in-depth

experiences and knowledge that will elevate their passion and excitement for our state’s extraordinary offerings.

The program consists of four excursions to be completed in the year, with each excursion scheduled over three days.

Participants who complete the courses and meet the standards set will be certified This certific tion assures industry and

TENTATIVE EXCURSIONS FOR CLASS OF 2020 INCLUDE Spring: Central Oregon

Summer: Willamette Valley Autumn: Southern Oregon

Winter: North Oregon Coast

HOW TO GET STARTED

Contact Marla McColly to be notified when syllabus and applications become available. Marla McColly,

Director of Business Development

MMcColly@OregonRLA.org | 503.428.8694

consumers that the assessed individual has met or exceeded the standards set by the

Oregon Restaurant & Lodging Association

(ORLA), Travel Oregon, Oregon’s Destination

Management Organizations and a network of specialized facilitators.

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ORLA President & CEO, Jason Brandt celebrating the climb out of Big Indian Gorge on the Steens Mountain Trail Loop during the summer of 2018.

FROM THE CEO Introducing the Oregon Tourism Leadership Academy

he power of tourism has always been in our people and it’s time to make a stronger investment in our industry’s most important asset. The regon Restaurant & Lodging Association is pleased to announce the creation of the first e er Oregon Tourism Leadership Academy in partnership with Travel Oregon and Oregon’s Destination Marketing Organizations. All of us here at ORLA are excited about what the academy will mean for professional development in our state’s growing tourism industry. Each year, our program will have the opportunity to elevate our industry’s performance by investing time in our key people operating in leadership positions around the state. As a past Chamber of Commerce CEO, I have had the opportunity to see firsthan the diffe ence leadership programs can make in the lives of business professionals. We are taking lessons learned from our friends in Colorado who launched the Colorado Tourism Leadership Journey a few years ago and coupling their success with that of regional business leadership programs to create a winning program for the industry. The academ , which will officially launch Spring of 2020 will be the second program of its kind in the country behind our colleagues in Colorado.

Every year, the program will graduate 20 public/private sector tourism professionals after they embrace four multi-day experiences in Oregon’s various tourism regions. Th first- ear class experiences will feature Central and Southern Oregon as well as the Willamette Valley and Oregon’s north coast. The second year will feature Greater Portland, the Columbia Gorge, Eastern Oregon, and Oregon’s mid coast. In today’s world there is an intangible power in pulling together people from diffe ent walks of life and challenging them to rise and embrace their full potential. In a recent Travel Portland Awards Luncheon, keynote speaker Kim Malek, co-founder and CEO of incredibly impressive Salt & Straw shared with hundreds that 35 percent of our country’s adult population over the age of 45 is chronically lonely. This segment of our population is now close to totaling 48 million people. It occurred to us at ORLA that the onset of digital connectivity has left something lacking in the way we connect to our industry. Th impacts of decreased in-person time in exchange for more social time digitally is leaving a hole for Americans in general. Our friends at the Colorado Tourism Leadership Journey were recently kind

enough to invite ORLA’s Director of Business Development Marla McColly and I out to Grand Junction to experience their tourism academy class and the interactions within it. In additional to dynamic panel discussions on hot topic issues and class exercises designed around teamwork and problem solving, we noticed the most meaningful value of the program being the genuine connectivity of those in the class. Programs like ORLA’s new Tourism Academy will not just elevate our industry professionals year in and year out, it will also allow us the opportunity to do a small part in keeping our people in our corner of the world better connected with one another. As we continue developing the academy curriculum, we will make sure to be led by this fundamental truth – nothing can replace the power of connecting with a fellow human being. We invite you to learn more about the Oregon Tourism Leadership Academy including our program framework and upcoming timelines by visiting OregonRLA.org/OTLA  JASON BRANDT, PRESIDENT & CEO, ORLA

Jason Brandt serves as the President & CEO of the Oregon Restaurant & Lodging Association. He can be reached via email at JBrandt@oregonrla.org.

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ADVOCACY UPDATE “Dead” Bills in the Legislature HB 3098

A bill to prohibit misrepresenting an animal as a service animal including a fine and possibly imprisonment. ORLA supported this bill. HB 3341

A bill to increase the distance from certain parts of public places and places of employment where person may not smoke, aerosolize or vaporize from 10 feet to 25 feet. ORLA was opposed to this bill. SENATE BILLS SB 7

Would have lowered the Blood Alcohol Content level from .08 to .05 for purposes of charging someone with DUI. ORLA opposed this bill. SB 28

A bill that would have increased the health inspection fees the Oregon Health Authority could charge for pools, restaurants and hotels. ORLA was monitoring this bill.

ver the past several months, ORLA’s government affairs tea has been in Salem monitoring over 100 bills and engaging with legislators on ones with potential impact to Oregon’s hospitality industry. The foll wing is a list of bills as of May 22 ORLA was tracking or monitoring that are considered “dead” in the Oregon Legislature. HOUSE BILLS HB 2166

Would have authorized unit of local government that imposes local transient lodging tax to subpoena and examine witnesses, administer oaths and order production of books or papers to prosecute inquiries related to local transient lodging tax. This bill would ha e restricted the obtainable information of transient lodging tax collector subject to federal Electronic Communications Privacy Act of 1986 to information specified in federal ct. ORLA supported this bill.

HB 2221

This bill would ha e established an Ocean Beach Fund using transient lodging tax funds to clean up public beaches along the Oregon Coast. ORLA was opposed to this bill. HB 2269

This bill would ha e charged employers an additional assessment to help pay for health care costs for employees. It would have required the employer to pay health care access contribution, in amount equal to the diffe ence between employer’s required and actual health care expenditures. ORLA was opposed to this bill. HB 2610

A bill establishing a program to inspect hotels and inns periodically. Such inspections already occur through county health inspections. ORLA was opposed to this bill.

SB 619

Prohibited the use of gillnets and tangle nets for fishing. OR A opposed this bill. SB 716

Required retail seller or provider of essential goods and services to accept offer to pay y cash from retail buyer for purchase of goods or services. ORLA opposed this bill. SB 909

Created a crime of misrepresenting a comfort animal or other animal as a service animal. Included penalties of fines and imprisonment. ORLA supported this bill. For a complete list of bills ORLA was monitoring, supported or opposed, please visit OregonRLA.org/billtracking.  GREG ASTLEY, ORLA

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Four ways to save with Four ways to save with UnitedHealthcare. UnitedHealthcare. Exclusive discounts Exclusive discounts and solutions for ORLA and solutions for ORLA member businesses.

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1 Association Health Plan for 1small hospitality employers. Not available in Association all states. Health Plan for

2 Up to a 5 percent discount on fully insured 2 medical rates for midsize employers. Up to a 5 percent

discount on fully small hospitality insured medical employers. Not rates for midsize Visit uhctogether.com/orla to learn more. available in employers. all states. PLANS ARE NOT AVAILABLE TO MEMBER EMPLOYERS IN ALL STATES. Some restrictions and exclusions apply. Discounts are available only to members of the National Restaurant Association and its state restaurant association partners; and may vary by location and group size. The Restaurant & Hospitality Association Benefit Trust is not available in all states.

3 Annual invoice credit of up to 5 percent on administrative fees 3 for new self-funded medical products forcredit Annual invoice large of employers. up to 5 percent

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4 Up to a 5 percent discount on fully insured dental, 4 vision, life, disability, accident and critical Up toillness a 5 percent products for employers discount on fully of all sizes. insured dental, vision,

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Insurance coverage provided by or through UnitedHealthcare Insurance Company, UnitedHealthcare Insurance Company of Illinois, Inc. or their affiliates. Administrative services provided by United HealthCare Services, Inc. or their affiliates. Health Plan coverage provided by or through UnitedHealthcare of Oregon, Inc.

PLANS19-19439-OR ARE NOT AVAILABLE TOUnited MEMBER EMPLOYERS IN ALL STATES. Some 5/19 ÂŠ2019 HealthCare Services, Inc. restrictions and exclusions apply. Discounts are available only to members of the National Restaurant Association and its state restaurant association partners; and 10location Oregon & Restaurant Lodging Association SUMMER 2019 may vary by andRestaurant group size. The & Hospitality| Association Benefit Trust is not available in all states. Insurance coverage provided by or through UnitedHealthcare Insurance Company, UnitedHealthcare Insurance Company of Illinois, Inc. or their affiliates. Administrative RL-Summer19-060719-1043.indd 10 services provided by United HealthCare Services, Inc. or their affiliates. Health Plan

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ers

LOTTERY RETAILER NOTES From Sports Betting to PERS Relief, Legislature Eyes Lottery

s this article is being written, several key issues have come up regarding the Oregon Lottery that may impact lottery retailers.

Sports Betting

On May 3, the Oregon Lottery Commission voted 5-0 to move forward on pursuing a contract with a European company to bring sports betting to the Oregon Lottery’s mobile app. The regon Lottery hopes to have sports betting rolled out by the start of the 2019 NFL season. Sports betting will start with the NFL and likely move into other professional sports. A spokesman for the Lottery says they are focused on doing betting through their mobile app, which will have safeguards put in place. At this point, they don’t know what the app will look like or what it will be called. The same spokesman also said as of right n w, college sports won’t be included and it will stay strictly with professional sports, but he did add, “never say never.” Mobile Gaming

On May 9, Senator Chuck Riley, Chair of the Senate Committee on Business and General Government, introduced an amendment to HB 3389. The bill, which would all w the winners of large multistate lottery games such as Mega Millions and Powerball to accept their winnings anonymously or have them paid into a trust that would not identify them, passed the House in late April 55 to two in favor and seemed to be on its way to passing in the Senate. Senator Riley’s amendment, however, would significantly alter the bill by prohibiting lottery gaming on personal electronic devices or

through the internet effecti ely killing any chances for the Oregon Lottery to offer gaming on mobile phones or other devices Senator Riley introduced the amendment to address two issues: first, h ’s concerned the Oregon Lottery hasn’t figu ed out how to prevent underage gamblers from accessing lottery games online or on their parents’ phones; second, Senator Riley is a proponent of legislative oversight of the executive branch and when told by Oregon Lottery officials the agency could ve forward with online and mobile games without the Legislature’s approval, he disagreed and introduced the amendment. Lottery Funds to Help with PERS Relief?

On May 21, the Ways and Means Capital Construction subcommittee in the Oregon Legislature passed an amendment to SB 1049, redirecting the state’s net revenues from future sports betting into an employer incentive fund. The incenti e fund is designed to provide a 25 percent match on lump sum payments public employers make into pension side accounts. SB 1049 was introduced to help reduce public employers’ pension costs and address the PERS $27 billion unfunded liability. Lottery Contract

The regon Lottery, in preparation for the renewal of retailer contracts, will be holding several listening sessions around the state in late summer and early fall. The sessions a e intended to open up discussions between lottery retailers and the Oregon Lottery on the upcoming contract renewal. Details are not yet available but as soon as ORLA has the information, we will send it out to Lottery retailers. In the meantime, see the latest Lottery related news at OregonRLA.org/Lottery.  GREG ASTLEY, ORLA OregonRLA.ORG 11

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FEED THE

HUMAN

SPIRIT

Oregon Food Bank serves more than 740,000 people each year thanks to the generosity of our donors. Help feed the human spirit by nourishing our neighbors in need. Donate Funds | Donate Food | Volunteer | Advocate

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OLCC WATCH Discussions on Cannabis Tourism and Licensing Fee Increase

n a quarterly basis, ORLA has the opportunity to participate in meetings with the Oregon Liquor Control Commission (OLCC) to address issues impacting our industry. As members often have questions relating to licensing and other liquor or marijuana issues, ORLA appreciates the open lines of communications with the agency and the Commissioners. Cannabis Tourism At a recent OLCC Commissioners meeting, ORLA presented on cannabis tourism and the challenges our industry faces with OLCC licensees not being able to host cannabis events on site without giving up their OLCC license. Executive Director Steve Marks clarified that O CC licensees are not able to hold cannabis-related events as the agency has defined a license ’s entire

property as being part of the license. ORLA asked for consideration and discussion around the issue as cannabisrelated tourism is a growing segment of the industry. Commissioner Matt Maletis reinforced the opportunities available to cannabis-related tourism and expressed his appreciation for ORLA addressing the issue.

administrative rules to allow for two-year licenses.

License Fees At the request of Governor Kate Brown for the OLCC, SB 248 was introduced which would increase all licensing fees including those for breweries, wineries, distilleries and retailers. The inc ease is needed to upgrade technology and software for the agency to increase efficiency and oductivity. ORLA has been in discussions with the OLCC about the increase and received assurances from the agency that as part of the increased fees, OLCC would make a change in

The e would be exceptions to the two-year license offering which may include first-tim applicants and applicants who have had a violation in the last 12 months. Details are still being worked on at this time and ORLA will share updates with members as they come.

The two- ear license is something ORLA has heard members are interested in to help them save time and money by only having to apply for renewals every two years instead of annually.

If you have questions relating to OLCC licensing or other issues, feel free to reach out to me at Astley@OregonRLA.org.  GREG ASTLEY, ORLA

Jackie Winters The hospitality indust y and the state of Oregon lost a great champion when State Senator Jackie Winters passed away from lung cancer on May 29th, 2019. Beloved by all in the Capitol for her sense of fairness and justice, Sen. Winters began her political career in 1969 when, at the request of Governor Tom McCall, she was recruited to be supervisor of the Office of conomic Opportunity’s New Resources Program. In 1979 she was appointed Ombudsman by Governor Victor Atiyeh. During her tenure in that office, she helpe create the Oregon Food Share Program, the first statewide non-profit food sharing netwo k, which continues today serving Oregon’s neediest families. In 1985, Jackie opened her first ackie’s Ribs restaurant in Salem. Over time, she and her family expanded to include

three restaurants, two franchises, catering services and numerous appearances in national Bar-B-Q Cook-offs. Winters was elected to the Oregon House of Representatives in 1998 and became the first African-American Republican ever to serve in the Oregon Legislative Assembly. She was reelected to this office in 2000 and then to th Oregon State Senate in 2002 where she served until her passing. On November 15, 2017, Winters was elected as Senate Minority Leader to replace Ted Ferrioli. She became the first black legislative caucus leader in the state. Jackie was an integral part of the Oregon Restaurant Association’s advocacy work as she served on the Government Affairs Committee and was pa t of the ORA’s Regional Board. OregonRLA.ORG 13

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PUTTING THE CUSTOMER (YOU) AT THE FOREFRONT Guest Editorial from BOLI Commissioner

ommissioner Val Hoyle was sworn in as the new Commissioner for Oregon’s Bureau of Labor and Industry (BOLI). We asked for her thoughts on the job so far, the bureau’s relationship with businesses, and her vision for her first ear. The foll wing is an editorial provided by the Commissioner: In January, I was sworn in as Oregon’s 10th Labor Commissioner. This position wa established by the Legislature in 1903 in reaction to the challenges workers faced in the newly industrializing economy. The Labor Commissioner was tasked t serve as a liaison between business and labor to ensure that workers’ rights were protected in the workplace. Today, the Bureau of Labor and Industries oversees the investigation, enforcement of and rulemaking for wage and hour and civil rights laws; provides technical assistance for businesses who want to understand those laws; and certifies app enticeship programs in the state. I understand the value that the restaurant and lodging industry plays in our economy and the importance of those jobs for working people. I’ve worked in both restaurants and hotels. I also worked for 25 years in sales, from commission-only front-line sales to higher-end international business to business sales. I know what it’s like to have my income dependent on delivering on sales targets, the importance of customer service, and the reality of the bottom line. I’ve signed the fronts of paychecks, not just the backs. During my campaign, I visited communities all over the state. I heard repeatedly about a variety of frustrations with BOLI, ideas for improvement, as well as gratitude for much of the work done by the bureau’s employees. In my short time on the job, what I’ve found is that the agency is not currently built with the customer at the center. Whether you are a business trying to

navigate complex and multilayered laws, or a worker trying to file a claim fo unpaid wages, we have a lot of work to do to be accessible and understandable. As an example, businesses ranging from sole proprietors to the largest corporations build their businesses around their customers’ ability to interact online and through their mobile device. If you’ve visited the BOLI website, you know that it is simply unnavigable. I believe that the vast majority of businesses take the state’s laws seriously and want to do right by their employees. I also believe that if we expect employers to follow the rules, we need to make sure they have easy, timely access to that information. To that end, I’m working with the Legislature to fund an update and modernization of our online presence that puts the customer at the forefront. It is one of the top priorities for my administration.

VAL HOYLE, BOLI COMMISSIONER

I believe that BOLI’s Technical Assistance Program for businesses makes an enormous diffe ence in helping businesses avoid potentially costly mistakes. This se vice provides advice and guidance to employers on every law the agency enforces. I’ve received great feedback from around the state on this service, and I’m working to expand it, focusing on an initial expansion to have a representative based in Eastern Oregon able to provide technical assistance to businesses and information about our

apprenticeship programs. I was elected as a statewide elected official and want to ens e that my agency is providing services in every corner of the state. In addition to technical assistance, I think that strong, sensible enforcement of the laws on the books is critical. Responsible business owners should not have to compete with businesses that have an unfair advantage because they are cheating their workers and skirting the law. Tha ’s where I see it as our role to help to maintain a level playing field and a competitive marketplace. I am working to make this agency as efficient, effec e, and responsive as possible. Tha ’s why this legislative session, I am not advocating for any new laws or regulations. I am focused on the bottomline budget needs for the agency to do the job we are required to do. I am honored at the wide range of support that our request has received: from Republican and Democratic lawmakers, from labor and business, from agricultural and environmental advocates, and more. That b oad support speaks to people’s desire to have a bureau that works. I hope it also speaks to people’s confidence that will lead this agency in a sensible, fair, and accountable manner. Oregon is one of only four states that directly elect their labor commissioners and I understand clearly that I am accountable to the people of Oregon. I look forward to working with the Oregon Restaurant & Lodging Association and its members throughout my tenure.  VAL HOYLE, BOLI COMMISSIONER

About

Val Hoyle is the new Commissioner of Oregon’s Bureau of Labor and Industries (BOLI). The Commissione ’s Office ovides policy direction for, and overall management of, all of the bureau’s programs, including the Technical Assistance for Employers Program.

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WORKPLACE SAFETY It’s Your Business: Here’s What You’re Missing When You’re Looking at Your Phone

ou miss a lot of life looking at your phone–and could put your life in danger.

Tha ’s the message in a video from SAIF, highlighting the dangers of distracted walking: Youtu.be/CIYRfy6wqQg. “We’ve heard a lot about distracted driving, but cell phones can pose a big distraction for pedestrians, too,” said Matt Krell, safety and health services manager at SAIF. “We urge you to put away your cell phone when walking—and ideally, that includes your headphones.” While distracted walking can be risky, Krell still recommends getting your steps in throughout the day. Physical activity helps employees stay alert and engaged, leading to fewer injuries. When taking your wellness break, Krell offers the foll wing safe walking precautions:

• Never text or talk on the phone while walking - and not just on the road. (More than half of distracted walking injuries happen at home.)

“As the days are longer, sunrise and sunset can cause even greater visibility issues. It’s especially important to be aware of your surroundings and to make sure you’re visible to everyone else on the road,” says Krell.

• Remove headphones. • Walk on the sidewalk if possible. If you must walk on the street, face oncoming traffi

More information about safe walking, and other ways to get active, can be found at saif.com/pedestriansafety.

With kids out of school and an increase in • Look left, right, then left again before people traveling and spending time outside, crossing the street. Use designated SAIF also recommends employers talk with crosswalks. their employees about not answering work calls on the road - more information on • Make eye contact with drivers of oncoming distracted driving can be found at vehicles to make sure they see you. Never saif.com/distracteddriving.  SAIF CORPORATION rely on a car to stop. • Wear bright and/or reflecti e clothing. • Walk in groups whenever possible. You’re more likely to be seen - and less likely to be on your phone. OregonRLA.ORG 17

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INCIDENT LOGS: To Log or Not to Log Is a Question All Licensees Should Ask Themselves

he OLCC recommends that licensees maintain incident logs, but licensees must be mindful of how they do so, because incident logs may be used against them later.

OLCC Recommendations.

The O CC encourages you to keep an Incident Log. Per the OLCC, examples of when you should make an entry in the log include any time you or your employees intervene to prevent or stop customer conduct such as: • Refusing someone alcohol service; • Cutting someone off or emoving a drink; • Arranging safe transportation home for someone who appears intoxicated; • Stopping an argument, fight, or assault • Stopping other illegal activities; or, • Asking a noisy customer to be quiet as they leave or drive away. The O CC also recommends putting other activities in your log, including whenever an incident is reported to the police or OLCC, whenever you receive a complaint from a neighbor, or any other time you think it necessary. The O CC states that the licensee will benefit f om keeping an incident log because: “Sometimes, complaints, investigations, or lawsuits do not surface until weeks, months, or years after the incident occurred. Gathering complete and accurate information immediately after an incident is one of the best ways to document how you and your employees handled the problem.” Reason for Concern.

The O CC could potentially substantiate a history of serious and persistent problems violation based solely on a licensee’s incident log. The p oposed sanction for such a violation is license cancellation. The O CC has made it clear in a prior decision that it considers incident logs sufficiently eliable as evidence to document a serious incident in a history of serious and persistent problems violation case. In other words, a licensee’s log book is admissible evidence in an administrative hearing and can be held against the licensee to prove a history of serious and persistent problems violation. The O CC concluded that incident logs are reliable evidence because they would not be considered hearsay under the Oregon Evidence Code. Specificall , log entries fall within a hearsay

exception as a statement made by a party opponent under ORS 40.450(4)(b) and as business records kept in the ordinary course under ORS 40.460(6). Because incident logs would be admissible in civil litigation under those hearsay exceptions, the Commission concluded that incident logs are reliable and therefore admissible under the evidentiary standard for contested cases set out in ORS 183.450(1). Although the OLCC stated that the evidentiary value of incident logs would be reduced to the extent that there was no corroborating evidence or testimony concerning the events in the incident log, it’s clear that a poorly kept incident log can cost a licensee its license under certain circumstances. Best Practices.

Keeping an incident log can be beneficial to operating a successful profitable, and compliant business. The CC recommends keeping an incident log in a bound notebook from which no pages can be removed. The th ee most important aspects of keeping a log book are: 1. Regular review of the log book by an owner or manager; 2. Timely documentation of proactive steps that the licensee or the licensee’s staff took in esponse to problems; and 3. Training staff egarding how to draft a log entry. Regular Review.

To maximize the benefit and minimi e the potential risks of keeping a log book, an owner or manager should regularly review entries and take appropriate steps to address documented incidents and trends in incidents. The best practice is to eview the log book every day. Prompt, regular review will enable an owner or manager to investigate a serious incident while it is still OregonRLA.ORG 19

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fresh in staff member ’ minds. In addition, if the business has video cameras, an owner or manager can review the applicable video and preserve copies before it has been recorded over. Proactive Steps.

If a troubling incident or trend in incidents occurs, a licensee should take immediate steps to prevent or control the problems. The scope and nature of the proactive steps will depend on the scope and nature of the incidents. But getting ahead of problems can potentially prevent expensive and time-consuming issues with the OLCC, law enforcement, and local government. Drafting Entries.

As noted, the OLCC recommends that incident logs be kept in bound books from which pages cannot be removed. It may be helpful to purchase a separate calendar book for each year. Or, write the coverage dates on the front of a simple journal, so that it can be easily identified late . Log entries should be written in a professional tone. Entries should describe the incident in plain English, state an accurate description of events, and indicate how the business identified and esolved the issue. The basic components of an entry might include: the date and time of the incident, the name of the staff member writing the entry, a factual description of the incident, the names of involved individuals, whether the police were called or involved, whether security was involved, whether anyone was hurt, what proactive steps staff took to address the issue, and any other information that may be helpful in understanding what occurred. Consider writing the

elements of a log entry on the inside of the front cover or first page of the log book, so that staff can easily efer to it. Although log books often focus on problem incidents, they also can be used to record positive information. Daily log entries can be helpful even when no incidents occur, because they can establish a pattern of compliant operation. For example, an entry that states, “Busy night, no problems,” takes only a moment to complete and can help to demonstrate that staff a e doing things right. Take Away.

The e are many reasons why a bar or restaurant should keep an incident log. If you decide that a log is right for your business, you must review it regularly, train your staff to understand h w to report incidents, and take prompt and proactive steps to address any issues that arise. An incident log is just one of many tools that a licensee can use to run a compliant business – including regular staff training, video recording, and secret shoppers, among others. At its best, an incident log can help a licensee to quickly spot and address issues before they turn into persistent problems, and to preserve evidence of how staff handled incidents as they occur ed. Over time, the log books of a well-managed business can demonstrate that a licensee has effecti ely prevented, reduced, or eliminated issues through proactive management.  DUKE TUFTY, NORTHWEST ALCOHOL LAW About

Duke Tufty is a partner at Northwest Alcohol Law, a law fi m in Portland, Oregon. He serves in an advisory position for the Oregon Restaurant & Lodging Association.

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PHOTOS BY: HEIDI JANKE

LOCAL TRENDS, NATIONAL INTEREST

JEFF BROWN, GM OF FOOD AND BEVERAGE OPERATIONS, SAGE RESTAURANT GROUP “LEARNING LAB”

Oregon on the Leading Edge of Hyperlocal and ‘Infused’ Experiences Trends represent the coming together of our common consciousness—a reflection of the things we see and like and come to advocate for until they reach a pinnacle of interest and begin to die down. Trends may come and go, but when they’re hot, it’s important to pay attention to them. While they may not be something to build a business around, finding a way to incorporate them in some way can build your business and help you stand out from the competition. The ational Restaurant Association’s (NRA) annual What’s Hot Culinary Forecast examines the trends that are

exciting consumers and providing new opportunities for hospitality companies around the country. While all of these trends are worth noting, there are two that seem especially well-suited to Oregon: an emphasis on sourcing hyperlocal food and beverages, and the growing interest in CBD and cannabis-infused products. Hyperlocalism can be considered the next evolution of the farm-to-table trend that has been popular for many years. For restaurants, it can include sourcing food from onsite gardens or apiaries; brewing beer or distilling spirits inside a restaurant;

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ATIONS, NG LAB”

or crafting condiments, breads and other staples in-house. The t end seems to be driven by young people who want to know where their food comes from and what it contains so they can avoid allergens. But anyone can get excited about buying fresh food that contains lots of fla or and nutrients and supports the local economy. “Nearly 77 percent of the chefs ranked cannabis/CBD-infused drinks as the No. 1 trend, and 76 percent of them tapped cannabis/CBD-infused food as the second most popular,” the culinary report shared. “Chefs who participated in the survey said

infusing foods with the ingredients could create unique cuisine opportunities and potential new markets for experiential dining occasions.” As one of 10 states where recreational marijuana is legal, and one of the first places whe e it became legal, Oregon has above-average opportunities for marijuana tourism (not to mention use by local citizens). While smoking is a common way to consume pot, many people prefer the experience of consuming it in chocolate, gummies, cocktails, coffee and other consumables CBD or cannabidiol is a product that is still new to many people. CBD is derived

from marijuana or hemp which is also a member of the cannabis family. While the tetrahydrocannabinol (THC) in hemp and marijuana plants produces a feeling of euphoria, also known as a “high,” CBD does not. Anecdotally, CBD is thought to have multiple health benefits, h wever currently there’s no conclusive evidence to support these CBD medical claims. Here is our Oregon take on how these two important trends are playing out, as well as suggestions for other hospitality companies looking to dive into these areas.

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HYPERLOCAL

Visitors to The ines, a boutique hotel in downtown Portland, are likely to find eff Brown huddled over a tank full of tilapia or fermenting rice bran for the hotel’s restaurants, Departure and Urban Farmer Steakhouse. Brown, who is the general manager of food and beverage operations at Colorado-based Sage Restaurant Group, which manages and operates three restaurants in Portland, including The Original Dinerant, is a passionate proponent of the hyperlocal food movement.

JEFF BROWN, GM OF FOOD AND BEVERAGE OPERATIONS, SAGE RESTAURANT GROUP “LEARNING LAB” PHOTO CREDIT: HEIDI JANKE

The hote ’s venture into growing its own food started six years ago with a rooftop garden meant to supply edible fl wers to the restaurants. It’s since grown and added a variety of other produce, including lettuce, berries and hops. Bees zoom in and out of the hives placed at the perimeter of the garden. “About three years ago we started transitioning into other ways to grow food,” Brown said. He created a “learning lab” in the basement where employees could experiment with hydroponic, aquaponic and aeroponic growing. They sta ted raising tilapia and vegetables, both of which make their way onto plates at Departure and Urban Farmer. The p operty has since added rooms for fermenting and pickling, and set aside space for growing mushrooms. “We’re trying to establish the property as an educational hub and foster curiosity about how to grow your own,” Brown said. “I think everyone should be able to grow their own food.” The p ogram has the added benefit of being g eat for employee morale and retention. “People feel like they’re part of something instead of just one big hotel and restaurant. The ’re encouraged to be curious and learn.”

Many guests learn about the hyperlocal program through an ever-changing menu that features foods grown or raised on the property. Once their interest is piqued, people who want to find out mo e about the hyperlocal program are offe ed a tour of the various food-producing areas. “We give anywhere from 10 to 20 tours a month,” said Brown.

While it’s easy to see how the hyperlocal focus benefits the estaurant, the hotel is realizing there’s a marketing benefit fo them as well. “The sales managers wan infographics on what we are doing. People are intrigued,” Brown said.

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of Falling Sky’s three restaurants (which include the brewpub, deli and pizzeria at the University of Oregon). “Where people take it too seriously is they think it’s like a purity contest, where they think they need to have 100 percent local. We still get lemons and limes from California. But the majority of things we have are local and we always want to work with the other purveyors.” As an example of local sourcing, Falling Sky gets all of its salad greens from nearby Lost Creek Farms. By working with the same farm on a regular basis, Cohen has been able to give the grower feedback on how to make the salad greens work better for the restaurant. In the beginning the organic greens weren’t always ready to serve. Now the farmer takes extra steps to process the greens, which has helped expand his business to other restaurants as well. In addition, he can count on selling a large amount of his inventory of greens to Falling Sky, which gives him a reliable market and source of income each season.

Rob Cohen, owner of Falling Sky Brewing in Eugene, isn’t sourcing quite as locally as Brown. But he does make an effo t to buy from local farmers as much as possible. “The Willamette Valley is just so amazing for food, so we have every incentive to get things locally and hyperlocally,” he said. For him, hyperlocal doesn’t mean everything has to come within 25 or 50 miles of one

Fish for Falling Sky comes mostly from Newman’s Fish Market, which is a block away. Much of their inventory comes from the Oregon coast, which means Cohen knows he is getting local food that’s of higher quality. The two companies ha e even partnered on certain events. “We had the owner come over and make paella with us one night. We called it Newman’s night at Falling Sky,” he said. “On some levels we’re competitors.” (Newman’s has a small restaurant that sells fish and chips and

other prepared food in addition to the fish market.) “But what’s so nice about Eugene is we can work together. It’s good marketing. We promote each other, and it’s a good way to tell our story.” An important part of the brewery’s story is the hyperlocal piece, Cohen emphasized. “At Falling Sky, we really try to make it about the place. We want to make Falling Sky about being in Eugene and the Willamette Valley, and we try to reflect that in our menu and our focus. Brewpubs can be kind of generic. We wanted to be a place that people were loyal to and that they found unique to where we are.” Restaurants and hotels looking to source more local food can get started by simply being more mindful of who they buy from. “Question your vendors,” Brown said. “Just because you buy food through a local distributor doesn’t mean it’s local.” Educate staff in olved in purchasing about what local means so they can make good decisions too. Cohen’s advice on local sourcing is to visit farmers markets and talk to the purveyors. “When things are in season, they’re more plentiful, more fla orful and more colorful. That makes them mo e memorable for guests. It’s just like a farm-fresh egg versus a mass-produced egg. Once you have that farm-fresh egg, and see that color and taste the diffe ence, it’s hard to go with something from a grocery store.”

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CANNABIS AND CBD PRODUCTS Ben Artaiz, owner of Donnie Vegas in Portland, got an early heads up to the coming CBD cocktail craze. “A friend of mine who’s more connected into the CBD and marijuana scene was telling me one night, ‘You should look into CBD cocktails. It’s going to be the next big thing,’” he said. Encouraged by this friend, Artaiz contacted the Oregon Liquor Control Commission (OLCC) to make sure he wouldn’t be breaking the law by serving CBD-infused products at the bar. The use of CBD-infuse products at an OLCC-licensed establishment might be allowable depending on the nature and the source of the product. The p oduct is prohibited from containing any THC, and the source of the CBD is important. Under state law, all businesses, other than licensed marijuana businesses, are prohibited from making or selling any product that contains marijuana or is derived from marijuana. Because CBD can be derived from marijuana, a business must verify that the CBD was derived from hemp. Failing to do so could negatively impact a business. For example, it is a violation for any business with a liquor license to permit the use, consumption, ingestion, or inhalation of marijuana items on a premises licensed to sell or serve alcoholic beverages. If a business chooses to sell CBD products, it is up to the

licensee to make sure that the product being sold is compliant with all laws and rules. This includes erifying that the product was lawfully produced and tested. Because hemp products intended for human consumption must be tested, the licensee must also obtain proof the hemp product is in compliance with state law. Hemp products might contain THC and it is important for a liquor licensee to ensure that the product it is selling does not contain THC. Artaiz’s next step was to find a sou ce of CBD products—something that wasn’t as easy as it is today. But he tracked down a cranberryblood orange soda with CBD from a company called Ablis. “It’s more tart than sweet. I tasted it and figu ed it would be an easy thing to make a margarita out of,” he said. From that, an infused margarita was born. It took a few tweaks to get it right, but for today’s drink, bartenders combine the soda with lime, simple syrup and prickly pear juice. The bright pink concoction is then pu into a slushy machine and frozen. “It’s been a hit since day one,” Artaiz said. “Trying CBD in a margarita is an easy foray into this world because you’re already out in a bar and you’re already imbibing, so it’s easy to try it and people like it.” CBD can have a mildly bitter fla or similar to hops, but any bitterness is usually masked with the drink’s sweetness.

Infused Margarita Donnie Vegas, Portland

COURTESY OF: DONNIE VEGAS, PORTLAND

The drink sold so ell that Artaiz started looking for other ways to put CBD on the menu. The bar n w carries a CDB-infused sparkling water sweetened with fruit juice from copa cbd in Bend. It provides a nonalcoholic, low-sugar option for patrons and staff. artenders add a CBD syrup to any beverage, which is a nice upsell. In addition, there are now CBD suckers in a vending machine that sells knick-knacks, cigarettes and snacks. The benefit of these no alcoholic products is that consumers can keep ordering them without the danger or liability of continuing to consume alcohol. However, some CBD products on the market may not be what they claim. A recent analysis of CBD products found that some CBD products were mislabeled as to the amount of CBD they contained and some products didn’t contain any CBD at all. This is why it is ext emely important to only use CBD products that have been properly tested by a certified laborato y. Other state agencies, including the Oregon Department of Agriculture and Oregon Health Authority might have regulatory oversight over other CBD containing products. Before he learned more about CBD, Artaiz’s biggest concern was that it might provide enough of a high to cause problems, especially when mixed with alcohol. “In my

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MORE TO KNOW ABOUT CBD HOSPITALITY

Hood River Hotel

COURTESY OF: HOOD RIVER HOTEL

TESTING STANDARDS

Hemp products intended for human consumption must be tested by a lab licensed by the OLCC to ensure that the products meet the requirements Gorge Greenery, Hood River COURTESY OF: HOOD RIVER HOTEL

experience, there’s zero cognitive inhibition that comes along with it,” he said. Restaurants aren’t the only hospitality companies benefiting f om the interest in legal marijuana and hemp products. Th Hood River Hotel partners with a nearby dispensary called Gorge Greenery to offe two options for marijuana tourists. People can request an “everything but the weed kit” that includes a pipe, lighter, rolling papers and everything else they would need to imbibe. The second option is the Tokin Around The orge” package, which includes the “everything but the weed” kit and a $50 gift certificate to orge Greenery. The ood River Hotel has the same owners as Portland’s Jupiter Hotel, which is wellknown for its support of the legal marijuana industry and has offe ed similar packages for several years. Duncan believes the packages make a lot of sense from a hospitality standpoint. “For hoteliers, we like to provide experiences for guests that they may not get somewhere else,” said Jeremy Duncan, the hotel’s general manager. “For Hood River, if you want to come and do the Fruit Loop, and you want to do some wine tasting or some beer tasting or windsurfing— e think this falls in line with all of those other activities. As hoteliers, that’s our goal—what can we do to enhance the guest experience and separate ourselves form other hotels?”

adopted by the Oregon Health Authority for testing marijuana items. The tests determine whether any microbiological contaminants, pesticides, solvents, or

Duncan finds that customers (the majorit of whom come from the Portland area, not from out of state) don’t tend to order a kit when they make their reservations. “But once people get here and see it, they swoop it up pretty fast,” Duncan said. One of the deterrents to ordering the package may be that people can’t smoke marijuana due to Oregon’s Indoor Clean Air act prohibiting smoking in public indoor places except in certain designated smoking areas–but the law is more restrictive for marijuana. “You can only smoke it in your private residence,” Duncan said. “The kit are something people take home.” Th appeal, then, still seems to be the novelty of exploring legal marijuana—something that people may have the time or lowered inhibition to learn about while on vacation and away from the eyes of their neighbors and coworkers. Although it is illegal for businesses, other than those licensed as marijuana licensees, to provide marijuana to consumers, the hospitality industry shows growing interest in providing CBD products to its customers. If a CBD product is produced in Oregon and intended for human consumption, the product must meet the same standards for testing as marijuana items. Businesses should verify that the CBD product has

other contaminants are present in the item and also test the THC and CBD concentration of the product. Although the tests screen for specific contaminants and pesticides, the hemp product might contain other dangerous contaminants that may not be detected during testing. FDA GUIDANCE

The Federal Drug Administration recently stated that it is unlawful to add CBD to a food or beverage item that is sold in interstate commerce. OLCC GUIDANCE COMING

Mixing hemp, CBD & alcohol. What’s allowed? This summer the Oregon Liquor Control Commission will publish guidance on what’s allowed under its rules.

been properly tested and meets the correct standards before purchasing the product. Duncan suggests before offering estaurant diners CBD products or connecting hotel guests with marijuana retail stores, to fin a top-tier retailer to partner with that has a great reputation and follows the law. “Some [retailers] are a little looser with the rules.” One that’s also familiar with the marketplace can provide some guidance on how to implement a program that is beneficial t everyone involved.  SOPHIA BENNETT, IN CONSULTATION WITH OLCC POLICY STAFF

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7:45 AM Scramble • 11:00 Awards Luncheon • Langdon Farms Golf Club, Aurora Participation in this tournament benefits Oregon hospitality and is vital to the strength of our political action committee and the growth of our industry. All proceeds from the event directly support ORLAPAC’s mission to advocate for favorable business legislation. SPONSORSHIP OPPORTUNITIES:

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ORLA’ S A N N U A L P R O D UC T R E S O UR C E GU I DE Consider supporting these companies who support Oregon’s hospitality industry.

COMPANIES BY NAME 5 Diamond Screening Las Vegas, NV Edward Robusto: 888.997.9308 edward@5dscreening.com | 5dscreening.com ABC Enterprises, Inc. Wilsonville, OR Tony O’Dierno: 503.582.8238 abc@abcenterprisesinc.com Abel Insurance Agency Coos Bay, OR Wendy Abel-Hatzel: 541.267.4124 wendy@abelinsuranceagency.com abelinsuranceagency.com Florence: 541.997.3466 Gold Beach: 541.247.2415 Toledo: 541.336.2269 Acosta Sales & Marketing Portland, OR Robin Krummel: 503.624.6747 rkrummel@acosta.com | acosta.com ADP Clackamas, OR Tom Lien: 503.652.7735 tom.lien@adp.com | adp.com Advantage Chemical Temecula, CA Kyle Best: 855.238.2436 info@advantagechemical.com advantagechemical.com

Albany Visitors Association Albany, OR Rebecca Bond: 541.928.0911 rebecca@albanyvisitors.com | albanyvisitors.com ALICE Platform New York, NY Jami Poe: 415.377.5670 info@aliceplatform.com | aliceplatform.com Amber Hotel Company Aqoura Hills, CA Harish Patel: 818.851.3300 x 3311 sales@amberhc.com | amberhc.com American Hotel & Lodging Association Education Foundation Orlando, FL 800.349.0299 info@ahlei.org | ahlei.org American Hotel & Lodging Assocation Washington DC 202.289.3100 membership@ahla.com | ahla.com ORLA ENDORSED American Society of Composers Authors and Publishers (ASCAP) Nashville, TN John Bonaccorso: 800.505.4052 jbonaccorso@ascap.com | ascap.com ORLA Members can save up to 20% off their first-year music license fees Anheuser-Busch Van Nuys, CA Gilbert Canizales: 562.216.0030 gilbert.canizales@anheuser-busch.com anheuser-busch.com

Ankeny Lakes / St. Marie’s Wild Rice Salem, OR Sharon Jenkins-Payne: 503.363.3241 ankenylakestmaries@gmail.com wildriceonline.com Ashland Chamber of Commerce Ashland, OR Katharine Cato: 541.482.3486 katharine@ashlandchamber.com ashlandchamber.com Ashland Insurance, Inc. Medford, OR Russ Schweikert: 541.857.0679 rschweikert@ashlandinsurance.com ashlandinsurance.com Asian American Hotel Owners Association Atlanta, GA 404.816.5759 info@aahoa.com | aahoa.com AT&T Tualatin, OR Mitch Stiller: 503.454.5053 mitch.stiller@att.com business.att.com/businesshome Auto Chlor Systems Tualatin, OR John Landis: 503.570.8070 landis@autochlor.com | autochlor.com AZURE Dufur, OR Karen Slusher: 971.200.8351 karen.slusher@azurestandard.com azurestandard.com

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COMPANIES BY NAME Baker Commodities Portland, OR Bill Frye: 503.289.1221 info@bakercommodities.com bakercommodities.com

Booking.com Portland, OR Kimberly Panchavinin: 503.802.8701 kimberly.panchavinin@booking.com booking.com

Ball Janik Portland, OR Rob Wilkinson: 503.944.6051 rwilkinson@balljanik.com | balljanik.com

BPH2O Inc. Portland, OR Bruce Porter: 971.361.4637 bruce@bph2o.com | bph2o.com

Bar Business Magazine New York, NY Art Sutley: 212.620.7247 asutley@sbpub.com | barbizmag.com

Bridge Town Business Alliance Portland, OR Sherman Harris: 503.930.6356 shermanharris1@gmail.com bridgetownbusinessalliance.com

Barcast Beaverton, OR Alex Mauritz: 971.645.9966 alex@barcast.tv | barcast.tv Bargreen Ellingson Portland, OR Terry Arellano: 503.227.1161 tarellano@bargreen.com | bargreen.com

Bridgford Food Lehi, UT Michael Bridgford: 916.660.2934 michaelbridgford@bridgford.com bridgford.com

Bend: 541.617.9400

Caffe D’arte Federal Way, WA Joe Mancuso: 206.762.4381 info@caffedarte.com | caffedarte.com

Barran Liebman LLP Portland, OR Sean Ray: 503.228.0500 sray@barran.com | barran.com

Cellbeat Springfield, O David Torres: 541.525.9165 sales@cellbeat.net | cellbeat.net

BBSI Lake Oswego, OR Ray Baluyut: 503.403.1355 ray.baluyut@bbsihq.com | barrettbusiness.com

Central Oregon Visitors Association Sunriver, OR Julia Theisen: 541.389.8799 julia@visitcentraloregon.com visitcentraloregon.com

Bendistillery Bend, OR Jim Bendis: 541.318.0200 info@bendistillery.com | bendistillery.com Benton County Environmental Health Corvallis, OR Bill Emminger: 541.766.6650 bill.emminger@co.benton.or.us co.benton.or.us

CertaPro Painters of Gresham Portland, OR Dennis Hodge: 503.610.4700 dhodge@certapro.com | gresham.certapro.com Certified Folder Display Service, Inc Portland, OR Matt Preston: 503.252.2570 mattp@certifiedfolde .com | certifiedfolde .com

Biokleen Vancouver, WA Barry Firth: 360.576.0064 customerservice@biokleenhome.com biokleenhome.com

Charlie’s Produce Portland, OR Tygann Billow: 503.573.4410 tygannb@charliesproduce.com charliesproduce.com

Bitcork Eugene, OR Todd Edman: 541.554.6558 todd@bitcork.io

Chosen Payments Moorpark, CA Sarah McKee: 805.910.1445 news@chosenpayments.com chosenpayments.com

ORLA ENDORSED BMI Nashville, TN Jessica Frost: 615.401.2877 jfrost@bmi.com | bmi.com/ede

Clackamas County Tourism & Cultural Affairs West Linn, OR Danielle Cowan: 503.655.8490 info@mthoodterritory.com mthoodterritory.com

ORLA Members can save up to 20% off their music licensing fees. 32

CoHo Res (Connect Hotel Reservations) Vancouver, WA Maili Morrison: 503.425.1444 maili.morrison@cohores.com | cohores.com Columbia Distributing Portland, OR Lindsi Taylor: 503.274.9990 lindsi.taylor@coldist.com | coldist.com Commercial Insurance Northwest Clackamas, OR Richard Hrubosky: 503.762.2470 rich@cinorthwest.com | cinorthwest.com Coos Bay-North Bend Visitor & Convention Bureau Coos Bay, OR Janice Langlinais: 541.297.2432 janice@oregonsadventurecoast.com oregonsadventurecoast.com Cosgrave Vergeer Kester LLP Portland, OR Shane Swilley: 503.323.9000 info@cosgravelaw.com | cosgravelaw.com Crystal Investment Property Portland, OR Joe Kennedy: 503.530.1316 info@crystalip.com | crystalip.com SEE OUR AD ON PAGE 2 Culinary Options Portland, OR Karen Malody: 206.283.6740 karen@culinaryoptions.com culinaryoptions.com SEE OUR AD ON PAGE 16 Curtis Restaurant Equipment Springfield, O Dan Curtis: 541.746.7480 sales@curtisresteq.com | curtisresteq.com SEE OUR AD ON PAGE 14 Beaverton: 503.691.1872 Bend: 541.382.7482 Medford: 541.779.8335 Custom Gaskets NW Tacoma, WA Scott Dugaw: 253.389.8884 gasketsnw@hotmail.com customgasketsnw.com D. Michael Mills, Lawyer PC Silverton, OR Michael Mills: 503.873.7691 mmlawpc@aol.com Davis Wright Tremaine LLP Portland, OR J. Riley Lagesen: 503.778.5460 rileylagesen@dwt.com dwt.com/industries/hospitality

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Deacon Construction, LLC Portland, OR Ben Bracelin: 503.297.8791 info@deacon.com | deacon.com SEE OUR AD ON PAGE 16 ORLA ENDORSED Dell Round Rock, TX Megan Wright: 512.513.0544 Megan.Wright@dell.com | dell.com/orla SEE OUR AD ON PAGE 18 ORLA Members receive up to 30-40% off the everyday price on select Dell products. Members can also receive round-the-clock access to IT help with ProSupport, only from Dell. Discover Klamath Visitor and Convention Bureau Klamath Falls, OR Jim Chadderdon: 541.882.1501 info@discoverklamath.com discoverklamath.com Doty, Pruett, Wilson, PC Salem, OR Tyson Pruett: 503.362.9152 tysonp@dpwcpas.com | dpwcpas.com Duck Delivery Produce, Inc. Portland, OR Ron Carlston: 503.288.9380 rc@duckdelivery.com | duckdelivery.com

Energy Trust of Oregon Portland, OR Eric Bessel: 866.605.1676 existingbuildings@energytrust.org energytrust.org SEE OUR AD ON PAGE 14 Enterprise Rent-A-Car Tualatin, OR Peter Fleming: 503.692.8400 peter.a.fleming@ehi.com | enterprise.co Erath Winery Dundee, OR Jennifer Willis: 503.538.3318 jennifer.willis@erath.com | erath.com Espresso Me Service Hillsboro, OR Brian Conroy: 503.620.2073 brian@espressomeservice.com espressomeservice.com/home Essence of Hospitality Co. DBA Patrice & Associates Beaverton, OR Courtney Bonifacio: 209.534.5647 cbonifacio@patriceandassociates.com Evergreen Insurance Managers Inc. Hillsboro, OR Dyan Bates: 503.259.3060 dbates@evergreeninsmgrs.com evergreeninsmgrs.com

Dyson Chicago, IL Mike Glick: 253.350.4881 michael.glick@dyson.com | dyson.com

Farmers Kirk Agency Beaverton, OR Monica Kirk: 503.656.4101 mkirk@farmersagent.com farmersagent.com/mkirk

Ecolab Institutional Tacoma, WA Jordan Martitz: 253.244.3888 jordan.martitz@ecolab.com | ecolab.com

Figaroâ&#x20AC;&#x2122;s Italian Pizza, Inc. Salem, OR Rick Glenn: 503.371.9318 rickg@figa os.com | figa os.com

EENW Commecial Fitness Clackamas, OR Dena Volk: 503.594.0500 dvolk@eenwcommercial.com exerciseequipmentnw.com

ORLA ENDORSED First Data Mechanicsville, VA Colleen Rathgeber: 804.349.2914 colleen.rathgeber@firstdata.co firstdata.co

Elliott, Powell, Baden & Baker, Inc. Portland, OR Heather Beelar: 503.227.1771 insura@epbb.com | epbb.com Emerald Business Systems Eugene, OR Andrew Millers: 541.687.8204 ebs@ebs4pos.com | ebs4pos.com Emerald Fruit and Produce Co., Inc. Eugene, OR Dennis Herbert: 541.342.2136 emeraldproduce@gmail.com emeraldfruitandproduce.com

Low rates, local service representatives, 24/7 customer service, security and reliability, and rates donâ&#x20AC;&#x2122;t change for ORLA members. Fisher Phillips Portland, OR Rich Meneghello: 503.242.4262 rmeneghello@fisherphillips.co fisherphillips.co Food Northwest Portland, OR Kerri Ragsdale: 503.327.2245 kerri@foodnw.org | foodnorthwest.org

Food Services of America Woodburn, OR Jim Reynolds: 503.980.2500 jim_reynolds@fsafood.com | fsafood.com Foodwit Portland, OR Becki Holmes: 206.457.9598 info@foodwit.com | foodwit.com Foster Farms Livingston, CA Jim Luster: 209.668.6687 jim.luster@fosterfarms.com | fosterfarms.com Fournier Group Portland, OR Rob Hoover: 503.251.2255 rob.hoover@fourniergroup.net fourniergroup.net Franz Bakery Portland, OR Steve Lewis: 503.232.2191 steve.lewis@usbakery.com | usbakery.com ORLA ENDORSED Garth T. Rouse & Associates Salem, OR Garth Rouse: 800.523.3316 gbrouse@profben.com oregonrla.org/healthplan.html Learn more about ORLA Health Solutions for ORLA members from plan administrator, Garth T. Rouse & Associates. Gecko Hospitality - Oregon Portland, OR Kevin Kalstad: 503.935.5990 kevin@geckohospitality.com geckohospitality.com GeffenMesher Portland, OR Doug Lovett: 503.221.0141 dlovett@gmco.com | gmco.com General Parts LLC Portland, OR Michael Brown: 503.624.0890 portlanddispatch@gp-servicedirect.com generalparts.com Central Point: 541.665.0410 GISI Marketing Group Portland, OR Chris Babbitt: 503.598.0636 info@gisimarketing.com | gisimarketing.com Glance Pay Vancouver, BC Paola Ashton: 778.819.1352 paola@glancepay.com | glancepay.com

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COMPANIES BY NAME ORLA ENDORSED GNSA Portland, OR Josh Willner: 503.972.1949 jwillner@gnsadmin.com | gnsadmin.com SEE OUR AD ON PAGE 8

HR Annie Consulting, Inc. Portland, OR Cindy Fetty: 503.349.6988 cindy@hrannieconsulting.com hrannieconsulting.com

ORLA members get 39% off Payroll Module and 20% off any additional modules, including Time & Attendance, Scheduling, and Human Resource Management Systems (HRMS), for the lifetime of their membership. All modules come with local team-based support.

10% discount off hourly consulting and project rates for ORLA members

Goldendale Capital Lake Oswego, OR Christopher Babler: 503.512.5007 kwick@goldendalecapital.com goldendalecapital.com Golf Alliance of Oregon Woodburn, OR Barb Trammell: 503.981.4653 btrammell@oga.org | golfallianceoregon.com Great Western Franchisee Association (GWFA) Eugene, OR Janice Eberly: 541.687.9165 x 15 gwfameetings@gwfa.com | gwfa.com ORLA ENDORSED Guardian Group Bend, OR Jeff Keith: 800.380.8913 contact@theguardiangroup.us theguardiangroup.org 10% discount on in-person training and Guardian Seal Virtual Training program for ORLA members.â&#x20AC;&#x2039; Heartland Edmond, OK Leah Woomer: 888.963.3600 tradeshows@heartland.us | heartland.us Hospitality By Torres Portland, OR Michael Chamberlain-Torres: 503.360.5517 torres@hospitalitybytorres.com hospitalitybytorres.com Hospitality Defender, LLC Portland, OR Jay Skowron: 888.951.3105 hello@hospitalitydefender.com hospitalitydefender.com Hospitality Vision / Concierge To Go Corvallis, OR Marti Staprans Barlow: 541.760.5996 marti@hospitalityvision.net hospitalityvision.net Hotel Realty NW / Kennedy & Mohn, P.S. Bothell, WA Michael Mohn: 425.485.7925 mmohn@hotelrealtynw.com | hotelrealtynw.com 34

HOSPITALITY HUB - MEMBER EXCLUSIVE OFFER:

HUB International Insurance Services Inc. Westlake Village, CA Corbin Wade: 805.777.8483 corbin.wade@hubinternational.com hubinternational.com/industries/hospitalityinsurance Information Systems & Supplies Vancouver, WA Jim Potter: 800.964.4192 sales@iss4pos.com | iss4pos.com International Motel Brokers, LLC West Linn, OR Jan V. Chargois: 503.348.5238 info@imhotelbrokers.com | imhotelbrokers.com Isler CPA Eugene, OR Mark Guiley: 541.342.5161 mguiley@islercpa.com | islercpa.com ITW Food Equipment Group Hobart Portland, OR Monica Nezzer: 206.498.1024 monica.nezzer@itwfeg.com | hobartcorp.com J.R. Johnson, LLC Portland, OR Melinda Pursley: 503.240.3388 info@jrjohnsoninc.com | jrjohnsoninc.com Jacksonville Publishing Jacksonville, OR Whitman Parker: 541.601.1878 whitman@jacksonvillepublishing.com jacksonvillereview.com JD Fulwiler & Co Insurance Portland, OR Nancy Rohde: 503.293.8325 info@jdfulwiler.com | galescreek.com Jordan Ramis Lake Oswego, OR Matt Lowe: 503.598.7070 marketing@jordanramis.com | jordanramis.com Bend: 541.550.7900 K & F Coffee Roasters Portland, OR Don Dominguez: 503.234.7788 don@kfcoffee.com | kfcoffee.com Karnopp Petersen LLP Bend, OR 97702 Josh Newton: 541.382.3011 jn@karnopp.com | karnopp.com

Keurig Dr Pepper Happy Valley, OR Deborah Elliott: 503.482.5486 deborah.elliott@kdrp.com | keurigdrpepper.com Knutsen Insurance Astoria, OR Jeff Canessa: 503.325.1541 info@knutenins.com knutsenins.com KPD Insurance Springfield, O Diana Burnette: 541.741.0550 dianab@kpdinsurance.com Lane County Environmental Health Eugene, OR Jeff Lang: 541.682.3636 jeffrey.lang@co.lane.or.us | lanecounty.org LaPorte & Associates, Inc. Portland, OR Brian Raab: 503.239.4116 info@laporte-insurance.com laporte-insurance.com Larsen Flynn Insurance, Inc Silverton, OR James Dooley: 503.873.8631 mail@larsenflynn.com | larsenflynn.c Latin Advantage LLC Silverton, OR Julio Valera: 503.830.2977 julioknows@gmail.com Law Office of Michael B. Gottlieb, P Lake Oswego, OR Michael Gottlieb: 503.546.0498 michael@gottlieb-law.com | restaurant-law.com LBA Seattle, WA Robert Nathe: 206.714.1700 robertn@lba-inc.com | lba-inc.com Leavitt Group of Portland Beaverton, OR Rick Zarosinski: 503.639.4220 rick-z@leavitt.com | leavitt.com/portland ORLA ENDORSED Liberty Mutual Insurance Portland, OR Denise Moore: 888.398.8924 denise.moore@libertymutual.com libertymutualgroup.com/business SEE OUR AD ON THE BACK COVER The only Group Dividend Property and Liability program in Oregon whose policyholders have potential for a dividend. For ORLA members only. Lincoln City Visitor & Convention Bureau Lincoln City, OR Edward Dreistadt: 541.996.1271 edreistadt@lincolncity.org | oregoncoast.org

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Localfluence Inc. Lehi, UT Mike Wille: 801.699.3768 mike@localfluence.com | localfluence.c Longbottom Coffee & Tea, Inc. Hillsboro, OR Matthew Alston: 503.648.1271 matta@longbottomcoffee.com longbottomcoffee.com Longâ&#x20AC;&#x2122;s Meats Inc. Eugene, OR Robert Frye: 541.344.3172 contact@longsmeatmarket.com longsmeatmarket.com Luminant Digital Security Milwaukie, OR Jack Myers: 503.905.3285 info@luminantsecurity.com luminantsecurity.com MarkeTeam Vancouver, WA Rilley Miles: 360.696.3984 info@marketeamnw.com | marketeamnw.com Marlin Group Portland, OR David Marlin: 503.241.2330 dmarlin@marlingroup.com | marlingroup.com McDonald Wholesale Co. Eugene, OR Gary Thomsen: 541.345.8421 gthomsen@mcdonaldwhsl.com mcdonaldwhsl.com Medosweet Farms Inc. Portland, OR Doug Bruni: 503.328.0277 dougb@medosweet.com | medosweet.com Metro Portland, OR Holly Stirnkorb: 503.234.3000 holly.stirnkorb@oregonmetro.gov foodwastestopswithme.org SEE OUR AD ON PAGE 3 Metro Visitor Venues Portland, OR Scott Cruickshank: 503.797.1790 scott.cruickshank@oregonmetro.gov Metropolitan Services Portland, OR Matthew Kelley: 503.233.8120 metropolitan@comcast.net

My Accounting Team Eugene, OR Susan Lange: 541.844.1484 info@myaccountingteam.com myaccountingteam.com/orla.html

ORLA ENDORSED Office Depo Salem, OR Darrin Quillen: 503.581.3522 dquillen@synergybai.com | officedepot.co

Portland: 971.801.0110

ORLA members get up to 80% off Manufacturers Suggested List Price. Create customized buying list to fit your needs

HOSPITALITY HUB - MEMBER EXCLUSIVE OFFER:

10% Off first 3-months of service, along with free data migration, POS integration and training for ORLA members. Nasburg & Company Coos Bay, OR Ed Ellingsen: 541.267.3165 ed-ellingsen@leavitt.com | nasburg.com National Restaurant Association Washington DC 800.424.5156 askus@restaurant.org | restaurant.org National Restaurant Associaton Education Foundation Washington DC 800.424.5156 chooserestaurants.org Nebula Capital LLC San Diego, CA Christian Gauthier: 800.287.5273 ceo@nebulaloans.com | nebulacapitals.com Nicky USA Inc. Portland, OR Melody Latham: 503.234.4263 mlatham@nickyusa.com | nickyusa.com Northland Furniture Bend, OR Brian Noll: 541.389.3600 sales@northlandfurniture.com northlandfurniture.com

Northwest Alcohol Law Portland, OR Duke Tufty: 503.718.2311 duke@nwalcohollaw.com | nwalcohollaw.com Northwest Business Sales & Certified Appraisals, LLC Springfield, O Patrick Bice: 541.968.2728 patrick@nwbusinesssalesandappraisals.com nwbusinesssalesandappraisals.com Northwest Cloud Consulting Tualatin, OR Clayton Oswald: 971.801.7228 clayton@nwestcc.com | nwestcc.com Northwest Natural Portland, OR Tom Simpson: 503.226.4211 tas@nwnatural.com | nwnatural.com

Oregon Brewers Guild Portland, OR Christina LaRue: 503.288.2739 info@oregonbeer.com | oregonbeer.org Oregon Coast Visitors Association Oceanside, OR Marcus Hinz: 541.264.0543 director@thepeoplescoast. comvisittheoregoncoast.com Oregon Convention Center Portland, OR Craig Stroud: 503.235.7575 info@oregoncc.org | oregoncc.org Oregon Culinary Institute Portland, OR Tom Bethel: 503.961.6200 tom.bethel@pioneerpacific.ed oregonculinaryinstitute.com Oregon Food Bank Portland, OR Lauren Zielinski: 503) 282-0555 lzielinski@oregonfoodbank.org | oregonfoodbank.org SEE OUR AD ON PAGE 12 Oregon Fruit Products Company Salem, OR Mary Duffy-Kelly: 503.581.6211 maryd@oregonfruit.com | oregonfruit.com Oregon Parks and Recreation Salem, OR Lisa Sumption: 503.986.0803 holly.morgan@oregon.gov Oregon Point of Sale & Security Systems Portland, OR Andrew Schlick: 503.646.1383 sales@oregonpos.com | oregonpos.com Oregon Restaurant & Lodging Association Wilsonville, OR Jason Brandt: 503.682.4422 jbrandt@oregonrla.org | oregonrla.org Oregon Restaurant & Lodging Association Education Foundation Wilsonville, OR Wendy Popkin: 503.682.4422 wpopkin@oregonrla.org | oregonrla.org Oregon Soft Drink Association Salem, OR Rob Douglas: 503.370.8416 rpd@rpdcompany.com OregonRLA.ORG 35

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COMPANIES BY NAME Oregon Spice Company Portland, OR Patty Boday: 503.238.0664 patty@oregonspice.com | oregonspice.com

Performance Resources, Inc. Springfield, O Dr. Jim Howard: 541.525.1378 jim@prol.ws | prol.ws

Profit Strategies & Solutions Inc Houston, TX Barry Brown: 503.449.0356 info@restaurantprofits.co | estaurantprofits.c

OSU-Cascades Bend, OR Todd Montgomery: 541.322.3100 info@osucascades.edu | osucascades.edu

Peterson Equipment Co. Woodburn, OR Russell Peterson: 503.981.4032 russell@peterson-eq.com peterson-equipment.com

PROJECT Graphic Design & Marketing Salem, OR Steasia Findley: 503.508.9109 steasia@projectltd.org | projectltd.org

P&R Paper Supply Company Kent, WA Renee German: 909.794.1108 rgerman@prpaper.com | prpaper.com Pacific Northwest My Place Hotels, LL Aberdeen, SD Joe Dinger: 605.725.5264 joe@nwmyplace.com | myplacehotels.com Pacific Seafood Co. Clackamas, OR Dan Occhipinti: 503.905.4500 docchipinti@pacseafood.com | pacseafood.com Paramount Lodging Advisors, LLC Phoenix, AZ Lloyd Farley: 602.301.0029 lfarley@paramountlodging.com paramountlodging.com Parity Software Inc. Beaverton, OR Heyke Kirkendall-Baker: 503.913.0108\ heyke@nwemployersolutions.com nwemployersolutions.com HOSPITALITY HUB - MEMBER EXCLUSIVE OFFER:

20% Discount off equal pay compliance automation for ORLA members Parkside Insurance Portland, OR Rich Allison: 503.245.1709 richallison@parksideagency.com parksideagency.com

Patrice & Associates Northwest Region Canby, OR Elizabeth McCoury: 503.765.9497 emccoury@patriceandassociates.com patriceandassociates.com/salem-97013 PenridgeGlobal Portland, OR Kevin Krietemeyer: 401.632.7673 kevin.krietemeyer@penridgeglobal.com penridgeglobal.com Perfect Flush Wood Village, OR Heather Deveney: 503.985.9461 perfectflushpdx@gmail.com | perfectflushpdx.c Performance Reps Northwest Portland, OR Janel Rupp: 503.295.0424 janelr@prnw.com | prnw.com 36

Plate IQ Emeryville, CA Shaina Murugan: 646.651.4868 support@plateiq.com | plateiq.com

PSAV Bonney Lake, WA Jason Younce: 314.210.4128 jyounce@psav.com | psav.com

ORLA members save 10% off monthly fees and automate your restaurant or hotelâ&#x20AC;&#x2122;s accounts payable process.

Quality Door Service, Inc. Hillsboro, OR Jeff Kiddoo: 503.572.6788 jeffk@qualitydoorservice.com qualitydoorservice.com

Portland Beverage Company, Inc. Portland, OR Mike Gross: 503.236.2100 m.gross@portlandbev.com | portlandbev.com

Quest Investment Management Inc. Portland, OR Cameron Johnson: 503.221.0158 questinvestment.com

Portland General Electric Co. Portland, OR Theresa Haskins: 503.464.7970 theresa.haskins@pgn.com portlandgeneral.com

Respro Food Safety Centerville, UT Dennis Keith: 801.856.4558 dennis@resprofsp.com | resprofsp.com

HOSPITALITY HUB - MEMBER EXCLUSIVE OFFER:

Portland Lighting, Inc. Portland, OR Mark Bowgren: 503.624.1489 mark@portlandlighting.com portlandlighting.com Portland Monthly Portland, OR Jim Doyle: 971.200.7022 jdoyle@sagacitymedia.com | pdxmonthly.com Portland Roasting Portland, OR Martin Barrett: 503.236.7378 martin@portlandroasting.com portlandroastingcoffee.com Portland Trail Blazers Portland, OR Bridget Sheehan: 503.234.9291 bridget.sheehan@trailblazers.com trailblazers.com Positive Technologies, Inc. Portland, OR Jim Gerow: 503.284.6565 sales@positivetech.com | positivetech.com ORLA ENDORSED Professional Benefit Service Salem, OR Garth Rouse: 503.371.7622 gbrouse@profben.com | profben.com ORLA 401K employee retirement plan for available for members.

Restaurant Buying Group Chico, CA John Castaldo: 530.345.6937 jcastaldo@rbgonline.com | rbgonline.com Restaurant Technologies Mendota Heights, MN Baily Ranum: 888.796.4997 marketing@rti-inc.com | rti-inc.com Rewards Network Chicago, IL Michelle Prescott: 503.360.7329 restaurants@rewardsnetwork.com rewardsnetwork.com Righteous Clothing Agency Clackamas, OR Alyson Salz: 503.655.1227 sales@rchq.com | rchq.com Ri-Ky Roofing LL Oregon City, OR Tara Kramer: 503.957.2840 tara.kramer@ri-ky.com | ri-ky.com Riverside Payments Vancouver, WA Brandon Skinner: 503.972.5572 brandon@riversidepayments.com riversidepayments.com Roseburg Area Chamber of Commerce & Visitors Center Roseburg, OR Debbie Fromdahl: 541.672.9731 sales@visitroseburg.com | visitroseburg.com

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Roseâ&#x20AC;&#x2122;s Equipment & Supply Portland, OR Tom Rose: 503.233.7450 tom@rosesequipment.com rosesequipment.com

Signs Now Portland, OR Kristin Trevino: 503.252.0650 trevino@signsnownw.com | signsnownw.com SEE OUR AD ON PAGE 21

Safety Northwest LLC Portland, OR Joe Mullens: 503.709.7129 jmullens@safetynorthwest.org safetynorthwest.org

Silverman Studios Video Production Philomath, OR Jeff Silverman: 541.908.1074 jeff@silvermanstudios.com silvermanstudios.com

ORLA ENDORSED SAIF Corporation Salem, OR Pat Morrill: 503.373.8827 patmor@saif.com | saif.com SEE OUR AD ON PAGE 20

Slip Not Northwest Sisters, OR Cort Horner: 541.771.2634 cort@slipnotnw.com slipnotnw.com

Additional 9% discount* for qualifying ORLA members* and no minimum annual premium. Salem Convention Center Salem, OR Kara Campuzano: 503.589.1700 sales@salemconventioncenter.org salemconventioncenter.org Sandin Insurance Group Lake Oswego, OR Dave Sandin: 503.381.8583 dave@sandininsurance.com sandininsurance.com SEE OUR AD ON PAGE 18 Scribner & Company, PC - CPA Portland, OR Stephen Scribner: 503.282.0056 scs@qwestoffice.net ssandscpa.co Security Signs Portland, OR Kevin Hallwyler: 503.232.4172 khallwyler@securitysigns.com | securitysigns.com Sequential Portland, OR Rachel Shaver: 800.447.3794 marketing@choosesq.com | choosesq.com HOSPITALITY HUB - MEMBER EXCLUSIVE OFFER:

$50 Bonus rebate on used cooking oil and/or 10% discount on grease trap service for ORLA members. Serta Kirkland, WA Ed Baran: 503.349.5056 ebaran@serta.com | serta.com Sheridan Fruit Company, Inc. Portland, OR Vincent Torchia: 503.236.2113 vince@sheridanfruit.com | sheridanfruit.com SignCraft Roseburg, OR Elias Minaise: 541.672.3170 signs@signcrafting.com | signcrafting.com

Smart Foodservice Milwaukie, OR Mark Perrigo:503.833.1184 mark.perrigo@smartfoodservice.com smartfoodservice.com Aloha: 503.649.4903 Bend: 541.617.7873 Clackamas: 503.655.6045 Coos Bay: 541.267.2714 The Dalles: 541.296.2265 Eugene: 541.344.4042 Gresham: 503.666.6868 Klamath Falls: 541.883.3000 Medford: 541.773.9849 Newport: 541.265.7571 Pendleton: 541.276.7180 Portland: 503.232.7157 SE Stephens St Portland: 503.289.1022 N Hayden Meadows Dr Portland: 503.224.0012 NW 19th Ave Salem: 503.363.5731 Tigard: 503.624.3226 Warrenton: 503.861.2812 Smart Transact Burien, WA Katherine Adams: 800.608.1218 info@smartmerchantsclub.com smarttransact.com

Smith Travel Research (STR) Hendersonville, TN Chase Oeser: 615.824.8664 coeser@str.com | smithtravelresearch.com Sorbatto, LLC Wapato, WA Brady Weljohn: 509.594.4986 info@sorbatto.com | sorbatto.com Southern Oregon Business Equipment LLC Medford, OR Olin Ford: 541.601.6826 olinford@hotmail.com Southern Oregon University, School of Business Ashland, OR Lisa Sherrill: 541.552.8243 sherrill@sou.edu | sou.edu Steele Group Insurance Agency Eugene, OR Kelly Steele: 541.687.2600 kelly@steelegroup.info | steelegroup.info Subway Group Lake Oswego, OR Michele Shelley: 503.344.4815 micheleshelley@aol.com | subway.com/en-us ORLA ENDORSED Summit Cleaning & Restoration Stayton, OR Chris Nordyke: 503.364.1220 chris@summitclean.com | summitclean.com/orla SEE OUR AD ON PAGE 4 Redmond: 541.389.1258 ORLA members get $400 invoice credit for Facility Services Program, free spot removal, stain treatment kit and clinic, free Level 3 room deordorization treatments (2/yr), free Emergency Stabilization (<$1,500) and more! SVN | Bluestone & Hockley Portland, OR Brian Resendez: 503.577.7710 brian.resendez@svn.com nwhotelinvestor.com Symbiotic Food Service Solutions Newberg, OR Greg Schultz: 503.537.7157 greg@symbioticfoodsolutions.com symbioticfoodservicesolutions.com Sysco Portland Wilsonville, OR Bobbie McDonald: 503.682.8700 syscoportland@pdx.sysco.com syscoportland.com Bend: 541.382.6955 Eugene: 541.741.3102

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COMPANIES BY NAME Tablio Vancouver, WA Devin Langer: 503.994.9209 info@tablio.net | tablio.net

Travel Oregon Salem, OR 503.967.1560 info@traveloregon.com | traveloregon.com

Visit Bend Bend, OR Valerie Warren: 800.949.6086 valerie@visitbend.com | visitbend.com

The Caputo Group Portland, OR Hunter Caputo: 503.646.5716 hunter@caputo-group.com | caputo-group.com

Travel Portland Portland, OR Steve Faulstick: 503.275.9750 info@travelportland.com | travelportland.com

Visit Corvallis Corvallis, OR Chris Rehklau: 541.757.1544 chris @visitcorvallis.com | visitcorvallis.com

The M. Maletis Company Portland, OR Matt Maletis: 503.314.3220 mattmaletis@gmail.com

Travel Salem Salem, OR Angie Onyewuchi: 503.581.4325 information@travelsalem.com | travelsalem.com

Visit McMinnville McMinnville, OR Jeff Knapp: 971.241.8808 jeff@visitmcminnville.com | visitmcminnville.com

The Table Times, Inc. Milwaukie, OR Jamie Beagle: 503.933.8171 customerservice@thetabletimesinc.com thetabletimesinc.com

Travel Southern Oregon Medford, OR Brad Niva: 541.552.0520 office@southe noregon.org southernoregon.org

Visit Tillamook Coast Tillamook, OR Nan Devlin: 503.842.2672 info@tillamookcoast.com | tillamookcoast.com

Third River Marketing LLC Salem, OR Tim Fahndrich: 503.581.4554 help@thirdrivermarketing.com thirdrivermarketing.com

U.S. Linen & Uniform Hillsboro, OR Marty Kohn: 971.361.6125 marty@uslinen.com | uslinen.com

Thrive While Youâ&#x20AC;&#x2122;re Alive Bend, OR Roy Slicker: 541.771.1822 info@thrivewhileyourealive.com thrivewya.com Tillamook Chamber of Commerce Tillamook, OR Justin Aufdermauer: 503.842.7525 info@tillamookchamber.org tillamookchamber.org Time Equipment Company Bellevue, WA John Brondello III: 425.861.9599 sales@timeequipment.com timeequipment.com Togather Restaurant Consultants Eugene, OR Seth Gruschow: 541.513.1883 seth@togatherconsulting.com togatherconsulting.com HOSPITALITY HUB - MEMBER EXCLUSIVE OFFER:

20% Discount off hourly rate for ORLA members. Travel Lane County Eugene, OR Kari Westlund: 541.484.5307 info@travellanecounty.org eugenecascadescoast.org

Travel Medford Medford, OR Eli Matthews: 541.779.4847 info@travelmedford.org | travelmedford.org

Uber San Francisco, CA Caleb Weaver: 415.612.8582 weaver@uber.com | uber.com/portland ORLA ENDORSED United Healthcare Santa Cruz, CA Alliah Sheta: 763.361.6963 alliah.sheta@uhg.com | uhctogether.com/orla SEE OUR AD ON PAGE 10 ORLA Health Solutions includes free prescription discount cards, health savings accounts and ADA website compliance. Learn more about ORLA member discounts from plan administrator, Garth T. Rouse & Associates. United Insurance Agencies, LLC Eugene, OR Brian Luna: 541.242.6464 info@workers-comp.com | workers-comp.com Vacation Villages of America Beaverton, OR Doug Nealeigh: 503.601.2015 doug@v-v-a.com | v-v-a.com

WaitersWorld Beaverton, OR Paul Paz: 503.524.0788 tips@waitersworld.com | waitersworld.com WAND Eden Prairie, MN Mark Rentz: 952.361.6200 info@wandcorp.com | wandcorp.com Ward Insurance Agency, Inc. Eugene, OR Sabrina Goldberg: 541.687.1117 sabrina@wardinsurance.net | wardinurance.net Washington County Visitors Association Beaverton, OR Carolyn McCormick: 503.664.5555 carolyn@wcva.org | tualatinvalley.org Willamette Valley Vineyards Turner, OR Jim Bernau: 503.588.9463 info@wvv.com | wvv.com Youngâ&#x20AC;&#x2122;s Market Company of Oregon Portland, OR Ron Quinonez Jr.: 503.652.8836 rquinonez@youngsmarket-or.com youngsmarket.com/oregon

VersiPOS Clackamas, OR Tyler Young: 503.788.5933 info@versipos.com | versipos.com Vertical Booking USA Hillsboro, OR Mark Lewis-Brown: 503.343.4263 info@verticalbookingusa.com verticalbookingusa.com

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COMPANIES BY NAME PRODUCT / SERVICE ACCOUNTING

Doty, Pruett, Wilson, PC............................ 503.362.9152 GeffenMesher . ......................................... 503.221.0141 Isler CPA.................................................... 541.342.5161 My Accounting Team................................. 541.844.1484 Plate IQ...................................................... 646.651.4868 Scribner & Company, PC - CPA................. 503.282.0056 The Caputo Group.................................... 503.646.5716

ADA SIGNAGE / INFORMATION

Signs Now................................................. 503.252.0650 SEE OUR AD ON PAGE 21

ADVERTISING

Barcast....................................................... 971.645.9966 Certified Folder Display Service, Inc ........ 503.252.2570 Portland Monthly....................................... 971.200.7022 PROJECT Graphic Design & Marketing �� 503.508.9109 Security Signs............................................ 503.232.4172 Signs Now................................................. 503.252.0650 SEE OUR AD ON PAGE 21 Silverman Studios Video Production......... 541.908.1074 Tablio......................................................... 503.994.9209 The Table Times, Inc.................................. 503.933.8171 Third River Marketing LLC......................... 503.581.4554 Travel Salem.............................................. 503.581.4325

APPLIANCES

ITW Food Equipment Group Hobart......... 206.498.1024 Peterson Equipment Co............................ 503.981.4032

ASSOCIATIONS

AAHOA .................................................... 404.816.5759 AHLA......................................................... 202.289.3100 AHLEI......................................................... 800.349.0299 Food Northwest........................................ 503.327.2245 Golf Alliance of Oregon............................ 503.981.4653 Great Western Franchisee Association (GWFA)......... 541.687.9165 x 15 NRA........................................................... 800.424.5156 NRAEF....................................................... 800.424.5156 Oregon Brewers Guild............................... 503.288.2739 Oregon Soft Drink Association.................. 503.370.8416 ORLA......................................................... 503.682.4422 ORLAEF..................................................... 503.682.4422 Restaurant Buying Group.......................... 530.345.6937

ATM MACHINES

First Data................................................... 804.349.2914 Riverside Payments.................................... 503.972.5572 World Wide ATM....................................... 503.239.7708

AWNINGS

Security Signs............................................ 503.232.4172 SignCraft.................................................... 541.672.3170

BACKGROUND CHECKS

5 Diamond Screening................................ 888.997.9308

BAKED GOODS

Franz Bakery.............................................. 503.232.2191 LBA............................................................ 206.714.1700

BAR MIXES / SUPPLIES

Bargreen Ellingson.................................... 503.227.1161 Oregon Fruit Products Company.............. 503.581.6211

BEER / ALE

Anheuser-Busch......................................... 562.216.0030

BEVERAGE DISPENSERS

Portland Beverage Company, Inc.............. 503.236.2100

BEVERAGE DISTRIBUTORS

Anheuser-Busch......................................... 562.216.0030

BEVERAGES; ALCOHOLIC

Anheuser-Busch......................................... 562.216.0030 Bendistillery............................................... 541.318.0200 Bitcork....................................................... 541.554.6558 Columbia Distributing............................... 503.274.9990 Young’s Market Company of Oregon........ 503.652.8836

BEVERAGES; NON-ALCOHOLIC

Columbia Distributing............................... 503.274.9990 K & F Coffee Roasters............................... 503.234.7788 Keurig Dr Pepper...................................... 503.482.5486 Oregon Fruit Products Company.............. 503.581.6211 Portland Beverage Company, Inc.............. 503.236.2100 Portland Roasting...................................... 503.236.7378

CARPET CLEANING

Summit Cleaning & Restoration................ 503.364.1220 SEE OUR AD ON PAGE 4

CASH REGISTERS / BUSINESS MACHINES

First Data................................................... 804.349.2914 Oregon Point of Sale & Security Systems.................................... 503.646.1383 Positive Technologies, Inc......................... 503.284.6565 World Wide ATM....................................... 503.239.7708

CLEANING PRODUCTS / EQUIPMENT

Advantage Chemical................................. 855.238.2436 Auto Chlor Systems................................... 503.570.8070 Biokleen..................................................... 360.576.0064 Ecolab Institutional.................................... 253.244.3888 Summit Cleaning & Restoration................ 503.364.1220 SEE OUR AD ON PAGE 4

COFFEE / ESPRESSO MACHINES

Caffe D’arte............................................... 206.762.4381 Espresso Me Service.................................. 503.620.2073 K & F Coffee Roasters............................... 503.234.7788 Longbottom Coffee & Tea, Inc.................. 503.648.1271 Portland Roasting...................................... 503.236.7378

COFFEE / TEA

Caffe D’arte............................................... 206.762.4381 Espresso Me Service.................................. 503.620.2073 K & F Coffee Roasters............................... 503.234.7788 Longbottom Coffee & Tea, Inc.................. 503.648.1271 Oregon Spice Company............................ 503.238.0664 Portland Roasting...................................... 503.236.7378

COMPUTER SYSTEMS / NETWORKING

Cellbeat..................................................... 541.525.9165 Dell............................................................ 512.513.0544 SEE OUR AD ON PAGE 18 Enterprise Merchant Solutions.................. 206.452.0502 Hospitality Vision / Concierge To Go ....... 541.760.5996 Luminant Digital Security.......................... 503.905.3285 Northwest Cloud Consulting..................... 971.801.7228 VersiPOS.................................................... 503.788.5933

COMPUTERS / SOFTWARE

ALICE Platform.......................................... 415.377.5670 AT&T.......................................................... 503.454.5053 Dell............................................................ 512.513.0544 SEE OUR AD ON PAGE 18 Enterprise Merchant Solutions.................. 206.452.0502 Glance Pay................................................. 778.819.1352 Hospitality Vision / Concierge To Go ....... 541.760.5996 Information Systems & Supplies................ 800.964.4192 Luminant Digital Security.......................... 503.905.3285 Parity Software Inc..................................... 503.913.0108 Plate IQ...................................................... 646.651.4868 Vertical Booking USA................................. 503.343.4263

CONSTRUCTION / REMODELING

CertaPro Painters of Gresham................... 503.610.4700 Deacon Construction, LLC........................ 503.297.8791 SEE OUR AD ON PAGE 16 J.R. Johnson, LLC...................................... 503.240.3388 Perfect Flush.............................................. 503.985.9461 Quality Door Service, Inc........................... 503.572.6788 Ri-Ky Roofing LL . .................................... 503.957.2840

COOKING UTENSILS / EQUIPMENT

Bargreen Ellingson.................................... 503.227.1161 Curtis Restaurant Equipment..................... 541.746.7480 SEE OUR AD ON PAGE 14 Rose’s Equipment & Supply...................... 503.233.7450

CREDIT CARD PROCESSING

Chosen Payments...................................... 805.910.1445 First Data................................................... 804.349.2914 Goldendale Capital................................... 503.512.5007 Heartland . ................................................ 888.963.3600 Riverside Payments.................................... 503.972.5572 Smart Transact........................................... 800.608.1218 VersiPOS.................................................... 503.788.5933

DAIRY

Medosweet Farms Inc............................... 503.328.0277 Sysco Portland........................................... 503.682.8700

DISHWASHING EQUIPMENT / SUPPLIES

Advantage Chemical................................. 855.238.2436 Auto Chlor Systems................................... 503.570.8070 Ecolab Institutional.................................... 253.244.3888 ITW Food Equipment Group Hobart......... 206.498.1024 P&R Paper Supply Company..................... 909.389.1897

DISTILLERIES

Bendistillery............................................... 541.318.0200

E-MARKETING

PROJECT Graphic Design & Marketing �� 503.508.9109

EDUCATION / TRAINING

BPH2O Inc................................................. 971.361.4637 Foodwit..................................................... 206.457.9598 Hospitality By Torres.................................. 503.360.5517 HR Annie Consulting, Inc.......................... 503.349.6988 Oregon Culinary Institute.......................... 503.961.6200 ORLA......................................................... 503.682.4422 OSU - Cascades......................................... 541.322.3100 Respro Food Safety .................................. 801.856.4558 Southern Oregon University, School of Business..................................... 541.552.8243 Thrive While You’re Alive........................... 541.771.1822 WaitersWorld............................................. 503.524.0788

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COMPANIES BY NAME PRODUCT / SERVICE EMPLOYEE BENEFITS

FOOD / SUPPLIES DISTRIBUTOR

GNSA........................................................ 503.972.1949 SEE OUR AD ON PAGE 8 LaPorte & Associates, Inc.......................... 503.239.4116

AZURE....................................................... 971.200.8351 P&R Paper Supply Company..................... 909.389.1897 Portland Beverage Company, Inc.............. 503.236.2100

EMPLOYEE TRAINING / COUNSELING

FOOD BROKERS

Ashland Insurance, Inc............................... 541.857.0679 Guardian Group......................................... 800.380.8913 Safety Northwest LLC................................ 503.709.7129 Symbiotic Food Service Solutions............. 503.537.7157 WaitersWorld............................................. 503.524.0788

EMPLOYMENT SERVICES

Essence of Hospitality Co. DBA Patrice & Associates.......................... 209.534.5647 Jordan Ramis............................................. 503.598.7070 Oregon Culinary Institute.......................... 503.961.6200 Performance Resources, Inc...................... 541.525.1378

ENERGY CONSERVATION SYSTEMS

Energy Trust of Oregon............................. 866.605.1676 SEE OUR AD ON PAGE 14 Portland General Electric Co..................... 503.464.7970

ENTERTAINMENT

ASCAP....................................................... 800.505.4052 AT&T.......................................................... 503.454.5053 Metro Visitor Venues................................. 503.797.1790 Portland Trail Blazers................................. 503.234.9291

EQUIPMENT REPAIR

General Parts LLC...................................... 503.624.0890 Peterson Equipment Co............................ 503.981.4032 Quality Door Service, Inc........................... 503.572.6788

ESPRESSO CARTS / KIOSKS

Caffe D’arte............................................... 206.762.4381

EVENT PLANNING / CONSULTING

PSAV.......................................................... 314.210.4128

EVENT VENUES

Oregon Convention Center....................... 503.235.7575 Salem Convention Center......................... 503.589.1700

Acosta Sales & Marketing.......................... 503.624.6747

FOOD EQUIPMENT; PREP / SERVICE

Bargreen Ellingson.................................... 503.227.1161 Curtis Restaurant Equipment..................... 541.746.7480 SEE OUR AD ON PAGE 14 ITW Food Equipment Group Hobart......... 206.498.1024 Metropolitan Services................................ 503.233.8120 Performance Reps Northwest.................... 503.295.0424 Restaurant Technologies........................... 888.796.4997

FOOD; CANNED / PACKAGED

Acosta Sales & Marketing.......................... 503.624.6747 Bridgford Food.......................................... 916.660.2934

Benton County Environmental Health....... 541.766.6650 Lane County Environmental Health........... 541.682.3636 Metro......................................................... 503.234.3000 SEE OUR AD ON PAGE 3 Oregon Parks and Recreation.................... 503.986.0803

GREASE TRAPS; CLEANING / REMOVAL

Baker Commodities................................... 503.289.1221 Sequential.................................................. 800.447.3794

HEALTH SERVICES

United Healthcare...................................... 763.361.6963 SEE OUR AD ON PAGE 10

HOOD CLEANING

Metropolitan Services................................ 503.233.8120

HOSPITALITY CONSULTANTS

Charlie’s Produce....................................... 503.573.4410 Duck Delivery Produce Inc........................ 503.288.9380 Emerald Fruit and Produce Co. Inc........... 541.342.2136 Food Services of America.......................... 503.980.2500 Long’s Meats Inc........................................ 541.344.3172 McDonald Wholesale Co........................... 541.345.8421 Oregon Fruit Products Company.............. 503.581.6211 Sheridan Fruit Company, Inc..................... 503.236.2113 Smart Foodservice..................................... 503.833.1184 Sysco Portland........................................... 503.682.8700

ALICE Platform.......................................... 415.377.5670 Amber Hotel Company................. 818.851.3300 x 3311 BPH2O Inc................................................. 971.361.4637 Crystal Investment Property...................... 503.530.1316 SEE OUR AD ON PAGE 2 Culinary Options........................................ 206.283.6740 SEE OUR AD ON PAGE 16 Hospitality Defender, LLC.......................... 888.951.3105 Latin Advantage LLC................................. 503.830.2977 Nebula Capital LLC................................... 800.287.5273 Profit Strategies & Solutions Inc ............... 503.449.0356 PSAV.......................................................... 314.210.4128 SVN | Bluestone & Hockley....................... 503.577.7710 Symbiotic Food Service Solutions............. 503.537.7157

FOOD; FROZEN

HOTEL / PROPERTY MANAGEMENT

FOOD; FOOD PRODUCTS/ FRUITS / VEGETABLES

Acosta Sales & Marketing.......................... 503.624.6747 Charlie’s Produce....................................... 503.573.4410 Duck Delivery Produce Inc........................ 503.288.9380 Foster Farms.............................................. 209.668.6687 LBA............................................................ 206.714.1700 McDonald Wholesale Co........................... 541.345.8421

FOOD; PREPARED

Amber Hotel Company................. 818.851.3300 x 3311 Crystal Investment Property...................... 503.530.1316 SEE OUR AD ON PAGE 2 Pacific Northwest My Place Hotels, LL �� 605.725.5264 Vacation Villages of America..................... 503.601.2015

HUMAN RESOURCES

Figaro’s Italian Pizza, Inc............................ 503.371.9318 Patrice & Associates Northwest Region �� 503.765.9497 Subway Group........................................... 503.344.4815

ADP........................................................... 503.652.7735 BBSI........................................................... 503.403.1355 Gecko Hospitality - Oregon...................... 503.935.5990 GNSA........................................................ 503.972.1949 SEE OUR AD ON PAGE 8 HR Annie Consulting, Inc.......................... 503.349.6988 Parity Software Inc..................................... 503.913.0108 Performance Resources, Inc...................... 541.525.1378 The Caputo Group.................................... 503.646.5716 Time Equipment Company....................... 425.861.9599

FURNITURE; TABLES / CHAIRS

ICE CREAM

EXTRACTS / FLAVORING

Oregon Spice Company............................ 503.238.0664

Bridgford Food.......................................... 916.660.2934 Charlie’s Produce....................................... 503.573.4410 Oregon Culinary Institute.......................... 503.961.6200 Duck Delivery Produce Inc........................ 503.288.9380

FINANCIAL PRODUCTS / SERVICES

FRANCHISE SALES / DEVELOPMENT

Bridge Town Business Alliance.................. 503.930.6356 Farmers Kirk Agency................................. 503.656.4101 Garth T. Rouse & Associates...................... 800.523.3316 Goldendale Capital................................... 503.512.5007 Isler CPA.................................................... 541.342.5161 My Accounting Team................................. 541.844.1484 Nebula Capital LLC................................... 800.287.5273 Parkside Insurance..................................... 503.245.1709 Professional Benefit Service ..................... 503.371.7622 Quest Investment Management Inc.......... 503.221.0158 Scribner & Company, PC - CPA................. 503.282.0056 Thrive While You’re Alive........................... 541.771.1822 World Wide ATM....................................... 503.239.7708

Northland Furniture................................... 541.389.3600 Office Depo ............................................. 561.438.4800 Rose’s Equipment & Supply...................... 503.233.7450

FITNESS EQUIPMENT

LBA............................................................ 206.714.1700 Longbottom Coffee & Tea, Inc.................. 503.648.1271

GLUTEN FREE PRODUCTS

Ankeny Lakes / St. Marie’s Wild Rice......... 503.363.3241

GOURMET FOODS

EENW Commecial Fitness......................... 503.594.0500

GOVERNMENT AGENCIES

Sorbatto, LLC............................................ 509.594.4986

INSURANCE SERVICES / BROKERS

Abel Insurance Agency.............................. 541.267.4124 Ashland Insurance, Inc............................... 541.857.0679 Commercial Insurance Northwest............. 503.762.2470 Elliott, Powell, Baden & Baker, Inc............ 503.227.1771 Evergreen Insurance Managers Inc........... 503.259.3060 Farmers Kirk Agency................................. 503.656.4101 Fournier Group.......................................... 503.251.2255 Garth T. Rouse & Associates...................... 800.523.3316 HUB International Insurance Services Inc............................... 805.777.8483 JD Fulwiler & Co Insurance....................... 503.293.8325

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Knutsen Insurance..................................... 503.325.1541 KPD Insurance........................................... 541.741.0550 LaPorte & Associates, Inc.......................... 503.239.4116 Larsen Flynn Insurance, Inc........................ 503.873.8631 Leavitt Group of Portland.......................... 503.639.4220 Liberty Mutual Insurance........................... 888.398.8924 SEE OUR AD ON THE BACK COVER Nasburg & Company................................. 541.267.3165 Parkside Insurance..................................... 503.245.1709 Safety Northwest LLC................................ 503.709.7129 SAIF Corporation....................................... 503.373.8827 Sandin Insurance Group............................ 503.381.8583 SEE OUR AD ON PAGE 18 Steele Group Insurance Agency................ 541.687.2600 United Healthcare...................................... 763.361.6963 SEE OUR AD ON PAGE 10 United Insurance Agencies, LLC................ 541.242.6464 Ward Insurance Agency, Inc...................... 541.687.1117

INTERNET SERVICES

Cellbeat..................................................... 541.525.9165 Northwest Cloud Consulting..................... 971.801.7228

JANITORIAL; SUPPLIES / CLEANING / MAINTENANCE

Metropolitan Services................................ 503.233.8120 Office Depo ............................................. 561.438.4800 Slip Not Northwest.................................... 541.771.2634 Smart Foodservice..................................... 503.833.1184 P&R Paper Supply Company..................... 909.389.1897

JUICES

Keurig Dr Pepper...................................... 503.482.5486

LAUNDRY SERVICES / EQUIPMENT

Advantage Chemical................................. 855.238.2436 Auto Chlor Systems................................... 503.570.8070 Ecolab Institutional.................................... 253.244.3888 ABC Enterprises, Inc.................................. 503.582.8238 Peterson Equipment Co............................ 503.981.4032

LEGAL SERVICES

Ball Janik................................................... 503.944.6051 Barran Liebman LLP................................... 503.228.0500 Cosgrave Vergeer Kester LLP.................... 503.323.9000 D. Michael Mills, Lawyer PC...................... 503.873.7691 Davis Wright Tremaine LLP........................ 503.778.5460 Fisher Phillips............................................. 503.242.4262 Glance Pay................................................. 778.819.1352 Karnopp Petersen LLP............................... 541.382.3011 Jordan Ramis............................................. 503.598.7070 Law Office of Michael B. Gottlieb, P . ..... 503.546.0498 Northwest Alcohol Law............................. 503.718.2311 Parity Software Inc..................................... 503.913.0108

LIGHTING / LIGHT FIXTURES

Portland Lighting Inc................................. 503.624.1489

LINENS / TEXTILES

PenridgeGlobal ........................................ 401.632.7673 U.S. Linen & Uniform ................................ 971.361.6125

MAGAZINES / NEWSPAPERS

Bar Business Magazine.............................. 212.620.7247 Certified Folder Display Service, Inc ........ 503.252.2570 Jacksonville Publishing.............................. 541.601.1878 ORLA......................................................... 503.682.4422 Portland Monthly....................................... 971.200.7022

MAINTENANCE

CertaPro Painters of Gresham................... 503.610.4700 Perfect Flush.............................................. 503.985.9461 Quality Door Service, Inc........................... 503.572.6788

MANAGEMENT RECRUITING

Gecko Hospitality - Oregon...................... 503.935.5990 Hospitality By Torres.................................. 503.360.5517

MANUFACTURER

AZURE....................................................... 971.200.8351

MARKETING

Doordash................................................... 415.519.7508 GISI Marketing Group............................... 503.598.0636 Hospitality Defender, LLC.......................... 888.951.3105 Hospitality Vision / Concierge To Go ....... 541.760.5996 Localfluence In . ....................................... 801.699.3768 Portland Monthly....................................... 971.200.7022 PROJECT Graphic Design & Marketing �� 503.508.9109 Rewards Network...................................... 503.360.7329 Silverman Studios Video Production......... 541.908.1074 The Table Times, Inc.................................. 503.933.8171 Third River Marketing LLC......................... 503.581.4554 Thrive While You’re Alive........................... 541.771.1822

MATTRESSES

Serta ......................................................... 503.349.5056

MEATS

Food Services of America.......................... 503.980.2500 Foster Farms.............................................. 209.668.6687 Long’s Meats Inc........................................ 541.344.3172 McDonald Wholesale Co........................... 541.345.8421 Nicky USA Inc............................................ 503.234.4263 Sheridan Fruit Company, Inc..................... 503.236.2113 Smart Foodservice..................................... 503.833.1184 Sysco Portland........................................... 503.682.8700

PAYROLL SERVICES

ADP........................................................... 503.652.7735 BBSI........................................................... 503.403.1355 GNSA........................................................ 503.972.1949 SEE OUR AD ON PAGE 8 Heartland . ................................................ 888.963.3600 Time Equipment Company....................... 425.861.9599

POINT OF SALE SYSTEMS

Cellbeat..................................................... 541.525.9165 Riverside Payments.................................... 503.972.5572 Emerald Business Systems........................ 541.687.8204 Enterprise Merchant Solutions.................. 206.452.0502 Information Systems & Supplies................ 800.964.4192 Oregon Point of Sale & Security Systems.................................... 503.646.1383 Positive Technologies, Inc......................... 503.284.6565 Smart Transact........................................... 800.608.1218 Southern Oregon Business Equipment LLC........................... 541.601.6826 VersiPOS.................................................... 503.788.5933 WAND....................................................... 952.361.6200

POULTRY

Foster Farms.............................................. 209.668.6687 Nicky USA Inc............................................ 503.234.4263

PRINTING

GISI Marketing Group............................... 503.598.0636

PROMOTIONS / PROMOTIONAL PRODUCTS

Righteous Clothing Agency....................... 503.655.1227

PROPERTY AND CASUALTY INSURANCE

BMI............................................................ 615.401.2877 ASCAP....................................................... 800.505.4052

Abel Insurance Agency.............................. 541.267.4124 Elliott, Powell, Baden & Baker, Inc............ 503.227.1771 Fournier Group.......................................... 503.251.2255 JD Fulwiler & Co Insurance....................... 503.293.8325 Knutsen Insurance..................................... 503.325.1541 KPD Insurance........................................... 541.741.0550 LaPorte & Associates, Inc.......................... 503.239.4116 Liberty Mutual Insurance........................... 888.398.8924 SEE OUR AD ON THE BACK COVER Nasburg & Company................................. 541.267.3165 Parkside Insurance..................................... 503.245.1709 Sandin Insurance Group............................ 503.381.8583 SEE OUR AD ON PAGE 18 Steele Group Insurance Agency................ 541.687.2600

NON FOOD MANUFACTURING REP.

PROPERTY DAMAGE RESTORATION

MENUS / MENU DISPLAY

Foodwit..................................................... 206.457.9598 Tablio......................................................... 503.994.9209 The Table Times, Inc.................................. 503.933.8171 WAND....................................................... 952.361.6200

MUSIC

MarkeTeam................................................ 360.696.3984

OFFICE SUPPLIES

Dell............................................................ 512.513.0544 SEE OUR AD ON PAGE 18 Office Depo ............................................. 561.438.4800

ONLINE RESERVATIONS / MARKETING

Booking.com............................................. 503.802.8701 CoHo Res (Connect Hotel Reservations).................... 503.425.1444 Vertical Booking USA................................. 503.343.4263

CertaPro Painters of Gresham................... 503.610.4700 J.R. Johnson, LLC...................................... 503.240.3388 Summit Cleaning & Restoration................ 503.364.1220 SEE OUR AD ON PAGE 4

PUBLIC RELATIONS

Hospitality Defender, LLC.......................... 888.951.3105 Visit Corvallis............................................. 541.757.1544 Visit Tillamook Coast................................. 503.842.2672 WaitersWorld............................................. 503.524.0788

OVENS; RANGES / MICROWAVE OVENS

General Parts LLC...................................... 503.624.0890

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COMPANIES BY NAME PRODUCT / SERVICE REAL ESTATE

Amber Hotel Company................. 818.851.3300 x 3311 Bridge Town Business Alliance.................. 503.930.6356 Crystal Investment Property...................... 503.530.1316 SEE OUR AD ON PAGE 2 Hotel Realty NW / Kennedy & Mohn, P.S................................ 425.485.7925 International Motel Brokers, LLC............... 503.348.5238 Jordan Ramis............................................. 503.598.7070 Marlin Group............................................. 503.241.2330 Northwest Business Sales & Certified Appraisals, LL ....................... 541.968.2728 Paramount Lodging Advisors, LLC............ 602.301.0029 SVN | Bluestone & Hockley....................... 503.577.7710 The M. Maletis Company.......................... 503.314.3220

REFRIGERATION

Custom Gaskets NW................................. 253.389.8884 Energy Trust of Oregon............................. 866.605.1676 SEE OUR AD ON PAGE 14 General Parts LLC...................................... 503.624.0890 Performance Reps Northwest.................... 503.295.0424 Rose’s Equipment & Supply...................... 503.233.7450

RESTAURANT DEVELOPMENT / CONSULTING

BPH2O Inc................................................. 971.361.4637 Culinary Options........................................ 206.283.6740 SEE OUR AD ON PAGE 16 D. Michael Mills, Lawyer PC...................... 503.873.7691 Foodwit..................................................... 206.457.9598 Marlin Group............................................. 503.241.2330 Profit Strategies & Solutions Inc ............... 503.449.0356 Respro Food Safety .................................. 801.856.4558 Symbiotic Food Service Solutions............. 503.537.7157 The M. Maletis Company.......................... 503.314.3220 Togather Restaurant Consultants.............. 541.513.1883

SPEAKERS

Profit Strategies & Solutions Inc ............... 503.449.0356

Sequential.................................................. 800.447.3794

TAX SERVICES

UNIFORMS

SPECIALTY PRODUCTS

AZURE....................................................... 971.200.8351 Nicky USA Inc............................................ 503.234.4263 PenridgeGlobal ........................................ 401.632.7673 Sheridan Fruit Company, Inc..................... 503.236.2113

STAFFING / EXECUTIVE SEARCH

Essence of Hospitality Co. DBA Patrice & Associates.......................... 209.534.5647 Gecko Hospitality - Oregon...................... 503.935.5990 Patrice & Associates Northwest Region �� 503.765.9497

STEAM BOILERS / KETTLES

Performance Reps Northwest.................... 503.295.0424

STRATEGIC PLANNING

Doty, Pruett, Wilson, PC............................ 503.362.9152 Performance Resources, Inc...................... 541.525.1378 Southern Oregon University, School of Business..................................... 541.552.8243 The M. Maletis Company.......................... 503.314.3220

SUSTAINABLE PRODUCTS

Doty, Pruett, Wilson, PC............................ 503.362.9152 Isler CPA.................................................... 541.342.5161

TOURISM MARKETING

Emerald Business Systems........................ 541.687.8204 Information Systems & Supplies................ 800.964.4192 Luminant Digital Security.......................... 503.905.3285 Oregon Point of Sale & Security Systems.................................... 503.646.1383 Positive Technologies, Inc......................... 503.284.6565

Albany Visitors Association........................ 541.928.0911 Central Oregon Visitors Association.......... 541.389.8799 Clackamas County Tourism & Cultural Affairs.......................... 503.655.8490 Coos Bay-North Bend Visitor & Convention Bureau..................... 541.297.2432 Lincoln City Visitor & Convention Bureau..................... 541.996.1271 Oregon Coast Visitors Association............ 541.264.0543 Rewards Network...................................... 503.360.7329 Roseburg Area Chamber of Commerce & Visitors Center................. 541.672.9731 Tillamook Chamber of Commerce............ 503.842.7525 Travel Lane County.................................... 541.484.5307 Travel Medford.......................................... 541.779.4847 Travel Oregon............................................ 503.967.1560 Travel Portland........................................... 503.275.9750 Travel Salem.............................................. 503.581.4325 Travel Southern Oregon............................ 541.552.0520 Visit Bend.................................................. 800.949.6086 Visit Corvallis............................................. 541.757.1544 Visit McMinnville........................................ 971.241.8808 Visit Tillamook Coast................................. 503.842.2672 Washington County Visitors Association.................................... 503.664.5555

SIGNS / BANNERS

TRANSPORTATION

RICE / GRAINS

Ankeny Lakes / St. Marie’s Wild Rice......... 503.363.3241

SAFETY EQUIPMENT

Slip Not Northwest.................................... 541.771.2634

SANITATION

Dyson........................................................ 253.350.4881

SEAFOOD

Food Services of America.......................... 503.980.2500 Pacific Seafood Co ................................... 503.905.4500

SECURITY SYSTEMS

GISI Marketing Group............................... 503.598.0636 Security Signs............................................ 503.232.4172 SignCraft.................................................... 541.672.3170 Signs Now................................................. 503.252.0650 SEE OUR AD ON PAGE 21 WAND....................................................... 952.361.6200

TRAVEL INFORMATION

Albany Visitors Association........................ 541.928.0911 Ashland Chamber of Commerce............... 541.482.3486 Central Oregon Visitors Association.......... 541.389.8799 Certified Folder Display Service, Inc ........ 503.252.2570 Clackamas County Tourism & Cultural Affairs.......................... 503.655.8490 Coos Bay-North Bend Visitor & Convention Bureau..................... 541.297.2432 Discover Klamath Visitor and Convention Bureau.................. 541.882.1501 Lincoln City Visitor & Convention Bureau..................... 541.996.1271 Portland Visitors Map................................ 503.819.5654 Smith Travel Research................................ 615.824.8664 Travel Lane County.................................... 541.484.5307 Travel Medford.......................................... 541.779.4847 Travel Oregon............................................ 503.967.1560 Travel Portland........................................... 503.275.9750 Travel Salem.............................................. 503.581.4325 Travel Southern Oregon............................ 541.552.0520 Visit Bend.................................................. 800.949.6086 Visit Corvallis............................................. 541.757.1544 Visit McMinnville........................................ 971.241.8808 Visit Tillamook Coast................................. 503.842.2672 Washington County Visitors Association.................................... 503.664.5555

Enterprise Rent-A-Car............................... 503.692.8400 Uber . ........................................................ 415.612.8582

Righteous Clothing Agency....................... 503.655.1227

UTILITIES

Energy Trust of Oregon............................. 866.605.1676 SEE OUR AD ON PAGE 14 Northwest Natural..................................... 503.226.4211 Portland General Electric Co..................... 503.464.7970

VIDEO PRODUCTION

Silverman Studios Video Production......... 541.908.1074

WASTE GREASE REMOVAL

Restaurant Technologies........................... 888.796.4997 Sequential.................................................. 800.447.3794

WINERIES / WINE

Erath Winery.............................................. 503.538.3318 Jacksonville Publishing.............................. 541.601.1878 Willamette Valley Vineyards...................... 503.588.9463

WORKER’S COMP INSURANCE

Abel Insurance Agency.............................. 541.267.4124 Elliott, Powell, Baden & Baker, Inc............ 503.227.1771 Farmers Kirk Agency................................. 503.656.4101 Fournier Group.......................................... 503.251.2255 JD Fulwiler & Co Insurance....................... 503.293.8325 Knutsen Insurance..................................... 503.325.1541 KPD Insurance........................................... 541.741.0550 Larsen Flynn Insurance, Inc........................ 503.873.8631 Liberty Mutual Insurance........................... 888.398.8924 SEE OUR AD ON THE BACK COVER Nasburg & Company................................. 541.267.3165 Safety Northwest LLC................................ 503.709.7129 SAIF Corporation....................................... 503.373.8827 Sandin Insurance Group............................ 503.381.8583 SEE OUR AD ON PAGE 18 Steele Group Insurance Agency................ 541.687.2600 The Caputo Group.................................... 503.646.5716

Oregon Restaurant & Lodging Association | SUMMER 2019

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PRESENTING SPONSOR:

RECHARGE, RETOOL AND RE-ENGAGE WITH YOUR INDUSTRY PEERS.

Itâ&#x20AC;&#x2122;ll be fun!

SEASIDE | SEPTEMBER 16-17 ORLAHospitalityConference.com RL-Summer19-060719-1043.indd 43

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SEASIDE

PRESENTING SPONSOR:

SEPTEMBER 16-17

Join Oregon’s Restaurateurs, Hoteliers, and Industry Professionals for two days of Thought Leaders. Networking. Workshops. Parties.

KEYNOTE: GREG BELL Learn from nationally recognized author and speaker.

SEASIDE DINE-AROUND

Visit participating restaurants serving up something special for Conference attendees.

PARTY IN THE PARK

Enjoy music, food and libations at Quatat Park while overlooking the Necanicum River before heading to the beach!

MAJOR SPONSORS TO DATE

SEMINAR SPONSORS

• CertaPro Painters • Jordan Ramis PC SAIF • UnitedHealthcare

SUPPORTING SPONSORS

• Fournier Group • Garth T. Rouse & Associates

VENDOR SHOWCASE

• Cascade Employers Association • CertaPro Painters • Crystal Investment Property • Curtis Restaurant Equipment • Dell • Deacon Construction • Dyson • Elliott, Powell, Baden & Baker • Energy Trust of Oregon; Existing Buildings • GNSA • HR Annie Consulting • Keurig Dr Pepper • Luminant Digital Security • McCormick Distilling • McDonald Wholesale • Northland Furniture • Parity Software • PenridgeGlobal • Performance Reps Northwest • Serta • Slatercom Lighting Solutions • Smith Travel Research • Summit Cleaning & Restoration • Time Equipment • Togather Restaurant Consultants • Vertical Booking

Oregon Restaurant & Lodging Association | SUMMER 2019 ORLAHospitalityConference.com

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RECHARGE, RETOOL AND RE-ENGAGE WITH YOUR INDUSTRY PEERS.

It’ll be fun! EDUCATIONAL PROGRAMMING INCLUDES Partial Program - Subject to Change

INSPIRATIONAL KEYNOTE SESSIONS: Keep your

brain sharp with inspiring and thought provoking presentations.

Author and Speaker, Greg Bell Nationally recognized speaker and author, Greg Bell, CSP, is the author of two books; What’s Going Well?: The Question that Changes Everything and Water the Bamboo: Unleashing the Potential of Teams and Individuals. With his years of experience in leadership training and corporate development, Greg has helped thousands of individuals and organizations “water the bamboo,” create better relationships, and achieve breakthrough results. Industry Leadership Panel “Adapting and Winning in a New Hospitality Landscape” The industry continues to change-predictive scheduling, rising minimum wages, new regulations around safety, shrinking labor pool, increasing inventory and competition. Leaders from lodging and restaurants, as well as industry allied partners, will discuss how to build a culture that retains your best talent, attracts recruits, and delivers extraordinary guest experience. Rethinking roles and responsibilities-What is the “highest and best use” of your individual team members? How do we get the right people on the bus, in the right seats? Updating your ‘Ops’ strategy: Insourcing vs outsourcing, collaboration with vendor partners, best practices for vendor onboarding and problem-solving.

INDUSTRY RELEVANT BREAKOUT SESSIONS: Dig

deeper on topics specific to Oregon’s hotels and restaurants.

Siri, Help My Customers Find Me! In the past five to ten years, marketers hav seen the emergence and convergence of mobile,

local and voice search as significant marketin opportunities. Learn how to create visibility as an expert on nearby destinations, activities and questions relating to your property.

operators who have seen improved employee retention through innovative practices and get an overview of the ORLAEF-commissioned study by OSU’s Hospitality Management Program.

Crisis 101: Protecting Your Reputation in the Age of Facebook and Yelp In the age of social media, any interaction can become a PR nightmare. Are you prepared? This session will cover the five basics of crisi communication, ensuring you’re ready to protect your brand when the unexpected happens.

Employment / HR issues What’s in store for 2020? Hear from legal expertise and industry experts on important employment law updates, EEOC requirements, paid family leave, and other developments from the 2019 session and upcoming federal issues that will affect the hospitality industry.

Menu as Driver: Equipment, Design, Labor, Space and Profi The content of your menu impacts all other facets of the business, including profit, equipment, food cost controls, speed of service and much more. The amount of labor and degree of skill sets required to run efficiently is based on the complexity of the menu. Understand the importance of reengineering your menus and hear insights relating to menu management. The State of the Oregon Hotel Industry STR will examine how Oregon’s hotels are performing compared to the United States, with focused attention on the Portland market and other key submarkets throughout the state. Additionally, there will be an in-depth examination into the data to look at day-ofweek trends, segmentation (group vs. transient), F&B performance and even supply pipeline. ADA Compliance for Websites Concerned about ADA internet accessibility claims? Learn about legal obligations to make websites and mobile apps accessible for the disabled, and how to comply with those obligations in order to avoid being the target of a lawsuit. Best Practices in Employee Retention Retention continues to be a tough challenge for operators, but rest assured there are best practices out there. Hear from a panel of

HOST HOTELS RIVER INN AT SEASIDE 531 Avenue A, Seaside, OR 97138 INN AT SEASIDE 441 Second Avenue, Seaside, OR 97138 Conference Room Rates: $119 King Room $129 Two Queen Beds Call the hotels directly and mention ORLA or book online using group code: ORLA19

OREGONRLA.ORG/CONVENTION | 800.462.0619 ORLAHospitalityConference.com RL-Summer19-060719-1043.indd 45

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CELEBRATING HOSPITALITY CHAMPIONS Industry Members Step Up for Leadership Teams and Work Groups

The foll wing individuals are examples of the people around the state who are answering the call of industry service. Our commitment to them and their counterparts is to make a true diffe ence on key hospitality issues in their region and have fun while doing it. PAMELA LEWIS

Marketing and Program Events Manager at Food Services of America Member of ORLA’s Food Loss / Food Waste Prevention Solutions Work Group

Thanks to OR A members like Pamela, the association in partnership with Metro and Oregon Department of Environmental Quality are bringing higher levels of awareness to both food waste prevention and the business of saving money by reducing food loss. As the working group launched earlier this year, it was evident that there are significant dollars bein saved by operators who are bringing intentionality to their approach to food service. The purpose of OR A’s Food Loss / Food Waste working group is to engage more industry operators in the opportunities to better control food waste in a way that strengthens their bottom-line performance.

f Oregon is anything it’s authentic. As Oregon’s second largest private sector industry behind health care, the hospitality industry is entrusted with the responsibility of inviting guests and encouraging their return to our exceptional state. Over the past year, the Oregon Restaurant & Lodging Association has embarked on a renewed effo t to build teams of regional hospitality champions. These leadership teams an working groups are designed to assist industry professionals with opportunities to work collectively with others to engage local elected leaders and stay on top of local and regional hospitality issues in partnership with local destination marketing organizations and Chambers of Commerce. Our champions help lead by example and we hope their stories will inspire others to take on regional industry challenges in their areas of interest. If you have always wanted to get more involved in your state association, please do not hesitate to reach out to us. The e are plenty of opportunities to bring your strengths to the table and to work with others to achieve a common goal while developing professionally.

Our partners at Metro have launched the “Food Waste Stops with Me” campaign to bring more awareness to the opportunities to think diffe ently about the preparation, plating, and disposal of food. As an active partner on the working group, Metro is working with ORLA members like Pamela to identify strategies to increase participation in available food waste prevention programs and look at the feasibility of developing a certification fo operators who adopt procedures which result in waste reduction. “Fourteen years ago, you rarely heard terms like sustainability or environmental impact,” said Lewis. “Organic foods, composting, and zero waste initiatives were not on the industry’s radar. Effo ts like Food Service of America’s SNOR (Sustainable, Natural, Organic, Regional) marketing campaign and ORLA’s committee are providing a fresh take on learning opportunities.” As a leader of Food Services of America’s marketing campaign, Lewis has found success in meeting key benchmarks she had set out for herself for the world of work. “SNOR has allowed me to reach certain goals in my life, professionally and personally, including public speaking, meeting new people in the industry, and making customers more aware of zero waste effo ts.”

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Lewis and the rest of ORLA’s Food Loss / Food Waste working group meet on a quarterly basis at the association’s offices Wilsonville. KEN HENSON

Director of Restaurant Operations, Nestucca Ridge Family of Companies Member of ORLA’s North Coast Leadership Team

ORLA’s North Coast Leadership Team has been convened to pay close attention to hospitality issues from Pacific City up to Astoria. As a member of the Pelican Brewing family, Ken is actively engaged in the communities of Pacific Cit , Tillamook, and Cannon Beach among others. In a recent meeting, the North Coast Leadership Team met with Clatsop County Manager Monica Steele about industry representation on an oversight committee for the county’s new one percent lodging tax. Of the fi e members serving on the county committee, ORLA’s leadership team felt it appropriate to have three of the members come from Clatsop County’s lodging industry which was agreed to by the County Administrator. “I hope we can help to engage other industry leaders and influence a n w way of thinking about hospitality and leadership in Oregon, one where all of us realize how truly fortunate we are to be in service and provide hospitality Oregon-style to every restaurant and lodging guest in the state,” said Henson. Henson sees workforce development issues as a primary concern now and in the future for several industry sectors in our state including hospitality. ORLA leadership teams like the north coast’s will be engaging on workforce solution opportunities as part of their overall work. “One of the biggest challenges I have faced is a lack of professionalism in hospitality. I remain convinced that if I can be the best employer in the state and treat every employee with courtesy, honesty, dignity, respect, empathy, and professionalism that our teams can fall in love with what we represent,” said Henson. “Holding our teammates to the highest standards of excellence will hopefully be a value they carry with them into the world.” Current projects of the North Coast Leadership Team include reviewing current investments being made by local governments with lodging tax dollars restricted for tourism promotion and tourism-related facilities. The team meets 3-4 times a ear at team member locations along the north coast corridor.

STACY WESSON

General Manager of Cascara Vacation Rentals Member of ORLA’s Central Oregon Leadership Team

Similar to the North Coast team, ORLA’s Central Oregon Leadership Team was launched to localize regional issues that could use an assist from state association staff. n addition to issues including oversight of local lodging tax expenditures, central Oregon and southern Oregon have reeled from the compounding impact of wildfi es and smoke on the guest experience during recent summer seasons. Conversations at the latest meeting revolved around changing dynamics and adjusting projections on summer sales given the wildfi e impacts that could be looming. In addition to representing hotels and motels, ORLA also advocates for shortterm rental companies like Cascara who are proactively playing by the rules as it relates to local lodging tax collections, necessary permitting, and safety and code enforcement laws. “As a new business owner by way of taking over the family business, I feel a need to know about the latest legislative activity and how those potential laws could affect my business ” said Wesson. “The enti e legislative arena is daunting and can be overwhelming for a newcomer. By joining ORLA, I can access their take on upcoming legal issues specific to me and m hospitality-based business.” Leadership teams like the one recently launched in Central Oregon are designed to keep independently owned businesses at the table in decision making situations. Stacy is a perfect example of an industry colleague interested in looking out for businesses of all sizes. “I’m excited to learn from fellow leadership team members who are already strong in their fields. I am looking to learn so muc more about the industry and bring the 30-plus years of knowledge I have in the industry to push for the small business owner. Th tourism industry is being flooded with big corporations and want to bring small business to the table.” The Central regon Leadership Team is slated to meet roughly three times a year and will begin focusing on key relationships with elected leaders from the region by inviting them to join future meetings for candid discussions about opportunities and challenges facing the industry in central Oregon.  JASON BRANDT, ORLA OregonRLA.ORG 47

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ADDRESSING WORKFORCE CHALLENGES New Ideas and Results!

Engage: en•gage | \ in-'gāj\, transitive verb 1: to offer (something…) as backing to a cause or aim… to expose to risk for the attainment or support of some end (MerriamWebster)

ORKFORCE. Whenever you hear this word now among our industry it seems attached to another word, “lack.” Lack of recruits. Lack of skills. Lack of commitment. Is this situation hopeless? It may seem that way to those who have not yet engaged in the myriad of ways hospitality industry partners have become involved in addressing these ‘lack of ’ challenges. A few examples of partnerships ORLAEF is involved with may be inspirational! RECRUITING AND BUILDING A PIPELINE Oregon has more than 3,000 high school students involved with ProStart. Without industry involvement and encouragement to pursue foodservice careers, the result of these students’ experience in the two-year culinary and management program could be just the memory of a fun elective course and a personal skill-builder. In many states, however, this foodservice career exploration program has become an effecti e pipeline for future employees. How to engage? For example, Sysco Portland realized that its foodservice clients cannot succeed without a healthy workforce, and so have made supporting ProStart and other culinary training programs a top priority via sponsorship, mentorship, and scholarships! Learn more about their ideas by listening to a recent Boiled Down podcast, #22-Th Future Workforce, at OregonRLA.org/podcast.

Engagement can take many forms. Think about an adult tha inspired you, a teacher, an employer, a coach—today’s youth need mentors just as much, if not more, than previous generations. I asked Irina Bakun, a former ProStart student herself, culinary school graduate, and chef why she volunteered to mentor students who were planning to compete in our state competition. Her response was enlightening as she noted the positive effect not only for the students, but for herself. “Working with high school students is exciting. They keep you on your feet, they really test your knowledge and communication methods. A surprising by-product is that mentoring helped me polish my training skills. From personal experience as a ProStart student on a team that had a mentor, I know firsthand that the more students are engaged with professionals the better they can understand the demands of a professional schedule, what working in a kitchen is like and the skills they will be expected to have when they leave the classroom and enter the restaurant industry. Working together can forge a meaningful bond that can create rewarding lifelong relationships,” Irina explained. “Recently, a student that I mentored three years ago called and asked for a reference. It was great to hear he was still cooking and fact that I was still on his radar and he wanted my opinion and support!” BUILDING SKILLS “Hire for attitude, train for skill” is a popular adage. Perhaps it feels more challenging when the pipeline feels dry, however. Going to the source, worksource agencies that is, may help. Kristin and Drew Roslund, owners of the Overleaf Lodge & Spa, took a leadership role by engaging with ORLAEF and the Oregon Coast

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Visitors Association to create a pilot training program targeting to unemployed residents in Lincoln County. The p ogram uses internationally accredited skill-building curriculum to help participants better qualify and prepare for work in the hospitality industry. Scholarships, funded through Travel Oregon, also pay for participants to earn their certifications as Ce tified uest Service Professionals, one of our industry’s most important skills. In Portland, Travel Portland is also seeking to take an active role in helping stakeholders with workforce challenges and invited ORLAEF to exhibit at a recent Opportunity Youth Job Fair. One result, thanks to funding from Worksystems, Inc. in Portland, is that 200 youth took ORLA’s food handler course and are now applying for jobs! Worksystems is also now committing to using the Guest Service Gold Tourism training curriculum for the hundreds of youth who are seeking skills and jobs that it serves.

Where to go for training: O R L AT R A I N I N G . C O M

INCREASING EMPLOYEE COMMITMENT Decreasing turnover can have a big effect on the bottom line ORLAEF was curious about best practices being used in Oregon that were having a positive effect on empl yee satisfaction which tracked to increased commitment and retention. We commissioned OSU Hospitality Management Department’s research team to do a study to identify and interview companies that were seeing results from innovative programs. Thes practices, captured via video interviews, are encouraging. Employee engagement tactics range from offering soft-sid benefits, to suppo ting associate wellness programs, to nurturing a family-friendly company culture, to sharing leadership roles. Become inspired by viewing these videos at OregonRLA.org/workforcepractices. Albert Einstein is widely known with the quote,“The definiti of insanity is doing the same thing over and over again but expecting diffe ent results.” Tired of the hearing the same workforce “lack of ” words? Engage with ORLA’s Education Foundation as we seek to support innovative solutions to our industry’s workforce challenges.  WENDY POPKIN, ORLAEF About

Wendy Popkin is the Executive Director for ORLA’s Education Foundation (ORLAEF), a nonprofit foundation dedicated to supporting the educational and training needs of the hospitality industry. Wendy is a 30+-year career veteran who describes herself as “fanatically enthusiastic about helping others enjoy the same type of fabulous career opportunities I have enjoyed in the hospitality industry.” OregonRLA.org/EdFoundation

Oregon Restaurant & Lodging Association’s training products were created by industry professionals to assist you in serving your customers as safely as possible. WIN A GETAWAY! Visit the Alcohol Server or Food Handler training pages and enter to win a 2-night stay at the Hood River Hotel in Hood River, Oregon!

Industry Training That Supports Oregon Hospitality!

OregonRLA.ORG 49

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WHAT YOUR PEERS ARE SAYING Meet Some Oregon Restaurant & Lodging Association Members

embership in ORLA means being part of the only organization in the state devoted to protecting and promoting the interests of our industry. Itâ&#x20AC;&#x2122;s all of us together that makes that possible.

Hear about trends from some of your peers in these industry profiles. or some seasonal fun we also wanted to know about their favorite Oregon vacation spot and what their favorite summertine cookout item from the grill is.

Tell Your Peers a Little About You! If you are a member, and are willing to be profiled he e, 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 TREND-RELATED QUESTIONS:

Whatâ&#x20AC;&#x2122;s the biggest industry trend you are seeing? What generation seems to be the primary adopter of these trends?

KAREN THIESSEN MOYER Provenance Hotels, Portland

Title: In-House Counsel Joined the Company: 2018 Member Since: 2011 Fav Oregon Vacation Spot: Cannon Beach Fav Cookout Grill Item: Hamburgers Guests want a bespoke experience. From a personal music playlist, pillow choice and even check-out times: all generations enjoy a customized and personal stay.

TERRY HOPKINS Thomason Hospitality Group, LLC, Grants Pass

CINDY VIZZINI HR Annie Consulting, Portland

The way that e communicate with our guests, our staff, our endors and applicants has changed so much during my career. Social media, review sites, scheduling apps, are just the beginning. I think these new communications are being adopted multi-generationally.

A lot more companies offering inn vative employee benefits like EA , Telemedicine, Pet Insurance, Alternative Medicine and Volunteer Time-off. ll employees are adopters, because they can be offe ed to all employees regardless of how much they work. This helps etain employees, keeping them engaged with their employer, especially in a competitive market.

Title: President Joined Company: 2009 Member Since: 2000 Fav Oregon Vacation Spot: Farewell Bend Campground Favorite Cookout Grill Item: Corn on the Cob

Title: Owner, HR Consultant Joined Company: 2012 Member Since: 2018 Fav Oregon Vacation Spot: Tie between Timberline Lodge and the Headlands in Pacific Cit Fav Cookout Grill Item: Grilled Caesar Salad, and Oregon Salmon

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SETH GRUSCHOW Togather Restaurant Consulting, Eugene

REBECCA OTTENSMANN Lord Brixxtons, Depoe Bay

SHIRIN PATEL Springhill Suites, Portland

Plant-based product. Whether for environmental, health or ethical reasons, plantbased product is here to stay and grow. I see the younger generation leading the charge.

The rise of eganism in older diners who are trying a plant-based diet perhaps at the suggestion of their doctor or to support a belief (or climate change, etc.)

The biggest t end I’m noticing in the hospitality industry is rooftop and lobby bars; Millennials have made stylish bars in hotels a must have.

HEYKE KIRKENDALL-BAKER Parity Software Inc., Beaverton

FRED WICKMAN Prospect Historic Hotel Bed & Breakfast Inn - Motel and Dinner House, Prospect

MICKI WATERS Papa Murphy’s, Eugene/Junction City/ Roseburg

Folks are slowing down to infuse Oregon into their soul, absorbing Mother Nature’s gifts. Experienced travelers take the time to relax. Younger generations are starting to see that Oregon is a journey, not just a destination.

Gen Z -applying for jobs (including minimum wage) online. Millennials are ordering online, sitting back and waiting for delivery. Get on board or miss out.

Title: Owner Joined Company: 2017 Member Since: 2017 Fav Oregon Vacation Spot: Yachats Fav Cookout Grill Item: Flank Steak

Title: CEO and Founder Joined Company: 2019 Member Since: 2019 Fav Oregon Vacation Spot: Manzanita Fav Cookout Grill Item: Brisket Millennials expect organizations who want to retain top talent to focus on adopting processes that boost employee morale, provide transparency, and ensure equity.

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Title: Executive Chef, General Manager Joined Company: 2017 Member Since: 2018 Fav Oregon Vacation Spot: Ashland Fav Cookout Grill Item: Veggie Dogs

Title: Co-Owner, GM, Cook, Head Grunt Joined Co.: 2005 | Member Since: 2005 Fav Oregon Vacation Spot: Upper Rogue Fav Cookout Grill Item: Smoked free-range Oregon lamb with my special rub

Title: CFO Joined Company: 2006 Member Since: 2012 Fav Oregon Vacation Spot: Bend Fav Cookout Grill Item: Chicken

Title: Operations Franchisee Joined Company: 2016 Member Since: 2016 Fav Oregon Vacation Spot: Lincoln City Fav Cookout Grill Item: Pizza!!

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LODGING PERFORMANCE Hotel Benchmark Data The info mation contained in this report is provided by STR. For detailed lodging performance data for your area, contact STR at 615.824.8664 ext. 3504 or info@str.com. ORLA members can log in to access to monthly reports on OregonRLA.org in the Resource Library. MONTH - APRIL 2019 VS APRIL 2018

Occupancy (%)

Avg Rm Rate ($)

RevPAR ($)

Percent Change from August 2017

2019 2018 2019 2018 2019 2018 Occ ADR RevPAR

Room

Rev

Avail

Sold 2.3

United States

68.0

67.8

131.85

130.68

89.67

88.59

0.3

0.9

1.2

3.2

2.0

Pacific

74.5

74.3

167.03

165.93

124.45

123.31

0.3

0.7

0.9

2.4

1.4

1.7

Oregon

66.0

64.6

116.59

114.82

76.93

74.19

2.1

1.5

3.7

6.4

2.6

4.8 3.8

Portland, OR

73.0

73.3

130.81

130.84

95.51

95.92

-0.4

-0.0

-0.4

3.8

4.3

Oregon West Area

58.2

56.9

106.54

106.51

62.05

60.57

2.4

0.0

2.4

2.9

0.5

2.9

Oregon East Area

60.9

56.5

102.53

86.56

62.42

48.87

7.8

18.4

27.7

29.0

1.0

8.9

YEAR TO DATE - APRIL 2019 VS APRIL 2018

Occupancy (%)

Avg Rm Rate ($)

2019

2018

2019

2018

63.3 70.9 58.4 66.9 52.4 47.2

63.1 71.0 58.2 68.3 51.2 45.7

129.82 167.68 110.53 124.23 101.66 89.86

128.48 164.26 109.80 124.07 101.64 84.24

U.S. Pacific OR PDX OR West OR East

RevPAR ($) 2019

82.18 118.91 64.59 83.05 53.27 42.41

PARTICIPATION

Percent Change from YTD 2018

2018 Occ ADR RevPAR 81.07 0.3 1.0 1.4 116.63 -0.1 2.1 2.0 63.95 0.3 0.7 1.0 84.70 -2.1 0.1 -1.9 52.02 2.4 0.0 2.4 38.52 3.2 6.7 10.1

Properties

Room

Rev 3.4 3.4 4.0 2.9 3.3 11.2

Avail 2.0 1.4 2.9 4.9 0.9 1.0

Sold 2.4 1.3 3.3 2.7 3.2 4.2

Rooms

Census Sample

Census

55321 8119 925 290 281 154

5277113 3981449 765606 602610 67590 48463 29536 26673 16831 8920 8906 5212

34294 4580 504 225 116 71

Sample

NEW MEMBERS ORLA Would Like To Welcome The Following New Members From March 2019 - May 2019

• Atticus Hotel, McMinnville

• Goldendale Capital, Lake Oswego

• Rewards Network, Chicago, IL

• Bridge Tender, Seaside

• Great Harvest Bread, Salem

• A Roadside Attraction, Portland

• Canby Asparagus Farm / Casa De Tamales,

• Grit Kitchen, Eugene

• Rodeo Inn, St. Paul

• Guadalajara Family Mexican, Medford

• Rum Club, Portland

• Caveman Bowl, Grants Pass

• Heartland, Edmond, OK

• The apphire Hotel, Portland

• Century Hotel, Tualatin

• Leavitt Group of Portland

• Sage Restaurant, McMinnville

• Danwei Canting, Portland

• Localfluence nc, Lehi, UT

• Screen Door Cafe, Portland

• Decibel Sound & Drink LLC, Milwaukie

• Lunar Eclipse Pizza, Portland

• Silverman Studios Video Production,

• Doty, Pruett, Wilson, PC, Salem

• Medosweet Farms Inc., Portland

• Eat & Run, La Grande

• MillTown Pub, Silverton

• Subway Sandwiches, Wilsonville

• The ields, Portland

• Minam River Lodge, Wallowa

• Sunspot Drive In, Terrebonne

• Franz Bakery, Portland

• Multnomah Whiskey Library, Portland

• Syndicate Wine Bar, Beaverton

• General Duff ’s Water Hole, Redmond

• Nick’s Italian Café, McMinnville

• Taylor’s Sausage, Cave Junction

• Gilmores Meadow, Portland

• NW Employer Solutions, Beaverton

• Turn Here Bar & Grill, Turner

• Glance Pay, Vancouver BC

• Perfect Flush, Wood Village

• Virgil’s at Cimmiyottis, Pendleton

Milwaukie

Philomath

Oregon Restaurant & Lodging Association | SUMMER 2019

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NEWS BRIEFS Happenings From Around the Industry

National Restaurant Association Launches ServSuccess

ServSuccess™ is a new, comprehensive career development offering featuring three levels of professional certification, online training, and assessments. In the next decade the restaurant industry is expected to add 1.6 million employment opportunities. ServSuccess helps these employees visualize a career roadmap and sets industry-wide standards for advancement. In addition to education and certification offerings, ervSuccess will help employees understand the type of roles available in the restaurant industry, assess their readiness for these roles, and chart a path toward achieving their desired career goals. To learn more, visit ServSuccess.com.

Hotel Trend Survey Reveals Advancements

The American otel & Lodging Association (AHLA) released the results of a comprehensive Lodging Survey, a detailed assessment of advancements in amenities, guest services, sustainability and technology, and other trends. This su vey, conducted by STR and funded by the American Hotel & Lodging Educational Foundation (AHLEF), underscores how hotels advance, accommodate and innovate the guest experience. Consumers can expect seamless transitions between their everyday lives and their lives on the road thanks to increased mobile compatibility, flexible dining option and welcoming accommodations. AHLA members can access the report at AHLA.com.

Oregon ProStart Teams Showed Their Skills in Washington, D.C.

Willamette High School’s ProStart culinary team along with South Salem’s management team competed in the 2019 National ProStart Invitational® in Washington, D.C. mid-May. Both teams did well and showed a lot of passion throughout the championship. Willamette and South Salem took top honors at the ORLAEF ProStart Invitational, sponsored by Sysco Portland, back in March. ProStart® is a nationwide career technical education (CTE) program through ORLAEF where high school students learn from an industry-derived, competencybased curriculum that teaches culinary techniques and restaurant management skills, coupled with real-life restaurant sector experiences. For more information visis OregonRLA.org/ProStart

Human Trafficking Law

The American otel and Lodging Association recently released a report identifying state laws relating to the display of human trafficking aw eness posters in lodging facilities and the requirement that employees be trained to recognize and handle suspected incidents of human trafficking. Th eport, produced by ECPAT-USA through funding from AHLEF, identifies regon as not having specific laws concerning signage or training of employees in human trafficking aw eness. Read the report at AHLA.com, and if you haven’t already, visit ORLA-endorsed Guardian Group for hospitality industry-specific training focused on limiting financial, social and legal risk and liability of a hotel’s involvement with sex trafficking Go to OregonRLA.org/GuardianGroup for more information and to download free indicator cards for housekeeping and the front desk.

Random Acts of Kindness in Portland

In commemoration of Hilton’s Global Week of Service and Hilton’s 100 years of hospitality, eighteen Portland-area Hilton hotels conducted a collective Random Act of Hospitality where volunteers came together to make Clean the World hygiene kits. The e ent took place at Portland’s Pioneer Courthouse Square where staff f om several participating hotels volunteered their time to assemble kits and distribute free cookies and giveaways. This epresents just one of many ways our industry steps up to make a diffe ence in their communities. If you have a story to share, please send it to Lori Little at LLittle@OregonRLA.org. OregonRLA.ORG 53

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HOW CAN WE SERVE YOU?

MEMBER SOLUTIONS Save Time and Money with ORLA’s Endorsed Service Providers | OregonRLA.org/ESP

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 our business and how we can help. We have your back! MEMBERSHIP REPRESENTATIVE CONTACTS:

STEVEN SCARDINA Regional Representative 503.718.1495 SScardina@OregonRLA.org MARLA McCOLLY Director of Business Development 503.428.8694 MMcColly@OregonRLA.org GOVERNMENT AFFAIRS CONTACTS:

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

JOIN YOUR ASSOCIATION TODAY! OregonRLA.org 503.682.4422 | 800.462.0619 Membership@OregonRLA.org

Oregon Restaurant & Lodging Association | SUMMER 2019

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WORKERS’ COMP INSURANCE ORLA’s group program with SAIF affords members additional premium discounts if they meet the eligibility requirements.

CREDIT CARD PROCESSING Low rates, local service representatives, 24/7 customer service, security and reliability, and rates don’t change for ORLA members.

PROPERTY & LIABILITY INSURANCE The only Group Dividend Property and Liability program in Oregon whose policyholders have potential for a dividend. HEATH INSURANCE COVERAGE Standard and Essential healthcare coverage plans for every budget. ORLA Health Solutions also include free prescription discount cards, health savings accounts and ADA website compliance. Learn more from plan administrator, Garth T. Rouse & Associates.

FACILITY SERVICES AND DISASTER RESTORATION $400 invoice credit for Facility Services Program customers, free spot removal and stain treatment kit and clinic, free Level 3 room deodorization treatments (2x/year), free Emergency Stabilization (up to $1,500) and much more! COMPUTER EQUIPMENT AND IT SUPPORT ORLA Members receive up to 30-40% off the everyday price on select Dell products. Members can also receive round-the-clock access to IT help with ProSupport, only from Dell. PAYROLL, TIME & ATTENDANCE, SCHEDULING, AND HRMS Receive 39% off Payroll Module and 20% off any additional modules, including Time & Attendance, Scheduling, and Human Resource Management Systems (HRMS), for the lifetime of their membership. All modules come with local team-based support. OFFICE PRODUCTS AND SERVICES Up to 80% off Manufacturers Suggested List Price. Create customized buying list to fit your needs

MUSIC LICENSING ORLA Members can save up to 20% off their music licensing fees.

MUSIC LICENSING ORLA Members can save 10% on first year annual fee

ORLA 401K / PROFIIT SHARING Employers with a qualified plan a e exempt from participating in OregonSaves. Learn more from plan administrator, Garth T. Rouse & Associates SEX TRAFFICKING RECOGNITION AND RESPONSE: 10% discount on in-person training and Guardian Seal Virtual Training program.

human sex trafficking is the buying or selling of another human bein

an exchange of anything of value for the sex act. Sex trafficking is taking pl United States and around the world. The most common place to buy and s 6/10/19 9:24 AM

LOOKING AHEAD Visit OregonRLA.org for event details and registration.

SUNDAY

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

Independence Day

ServSafe Class, Portland

JULY 2019

ServSafe Class, Medford Easter

Guest Service Gold Tourism: Oregon Class

24 ServSafe Class, Wilsonville

ORLA Open Golf Tournament

AUGUST 2019

ServSafe Class, Portland

HR Annie’s Manager CrashCourse

ServSafe Class, Eugene

ServSafe Class, Wilsonville

SEPTEMBER 2019

Labor Day

ServSafe Class, Woodburn Father’s Day

Flag Day

ServSafe Class, Portland

16 ORLA Hospitality Conference

23 ServSafe Class, Wilsonville

ServSafe Class, Bend

OregonRLA.ORG 55

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Based 2018 survey of business insurance buyers|on preference of national carriers sold via independent agents. 56 on Oregon Restaurant & Lodging Association SUMMER 2019 ©2019 Liberty Mutual Insurance. Insurance underwritten by Liberty Mutual Insurance Co., Boston, MA, or its affiliates or subsidiaries.

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