Restaurant & Lodging - Summer 2024

Leading the Way

Hospitality & Tourism Professionals Making Positive Contributions

Leadership Strategies to Engage Young Workers

Hill Runners Bring Operator Voices to Lawmakers

ORLA Advocacy Update & ROI

Linh DePledge, Vesta Hospitality

PHOTO COURTESY OF VESTA HOSPITALITY

industry-specific financial services from experienced professionals.

• Tip Tax Credit • Small Business Lending

You have the power to reduce food waste and improve your bottom line.

Oregon’s love of food runs deep. The evidence is all around us – in restaurants, cafes and hotels that pride themselves on high-quality, fresh ingredients. But to truly cherish food, we have a responsibility to stop wasting it.

Food production and preparation require tremendous resources including farmland, clean water and air, labor and energy. Yet millions of tons of food is wasted each year.

As food professionals, you have the power to eliminate significant amounts of waste. You can order just the right amount, use it from tip to tail and root to leaf, show your colleagues and your customers what’s possible – and delicious. If you find yourself with surplus food, donation may be an option. And be sure to compost the scraps.

Reducing food waste protects Oregon’s natural resources for future generations and can help your bottom line. Visit FoodWasteStopsWithMe.org for food waste prevention resources and to request free assistance from a local food waste reduction specialist.

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 To learn more about ORLA visit us online at OregonRLA.org

PUBLISHER

JASON BRANDT / PRESIDENT & CEO JBrandt@OregonRLA.org

LORI LITTLE / EDITOR LLittle@OregonRLA.org

HEIDI JANKE / DESIGN HJanke@OregonRLA.org

MEMBERSHIP

To become a member of the Oregon Restaurant & Lodging Association, please contact us at info@OregonRLA.org or 503.682.4422.

ADVERTISING

Please support the advertisers herein; they have made this publication possible. For information on advertising opportunities, please contact ORLA:

MARLA McCOLLY

Director of Business Development at 503.428.8694 or MMcColly@OregonRLA.org

SUBSCRIPTIONS

To update your digital and print subscriptions to this publication and all ORLA communications visit OregonRLA.org.

2023-24 ORLA BOARD OF DIRECTORS

Shannon McMenamin, Chair, McMenamins

Patrick Nofield, Vice Chair, Escape Lodging

Komal (Tina) Patel, Treasurer ALKO Hotels

Katie Poppe, Secretary, Blue Star Donuts Harish Patel, Immediate Past Chair, Florencein, Inc.

Marin Arreola III, Advanced Economic Solutions (AES) Inc.

Jolee Bancroft, Mo's Restaurants

Terry Bichsel, Rivertide Suites Hotel

Joe Buck, Babica Hen / Lola's / Gubanc's

Liz Dahlager, Mereté Hotel Management

Gillian Duff, El Gaucho Portland

Gordon Feighner, Jam on Hawthorne

Justin Freeman, Bagel Sphere

Cheri Helt, Zydeco Kitchen & Cocktails

Kurt Huffman, ChefStable Alkesh Patel, Evergreen Hospitality Development Group

George Schweitzer, The Benson Hotel

Natalie Sheild, Togather Restaurant Consulting

Jim Smith, Mountain Mike's Pizza, Cascades Coffee House

Rick Takach, Vesta Hospitality

Jake Vanderveen, McDonald Wholesale Co.

Scott Youngblood, CASCADA

Dhruti Amin, Ex Officio Board Member, ALKO Hotels

Oregon Tourism Leadership Academy class of 2024

SUMMER 2024

Developing Industry Leaders

FROM THE CEO

You’re Not Alone, ORLA Has Your Back

Summer is in full force and our industry needs the boost. It was an exceptionally rough winter for many ORLA members around the state followed by a tepid Spring season. And this industry needs and deserves a strong summer of sales given the long road we have all endured together.

It was a true pleasure to hit the road this Spring and visit with members in person. We heard directly from our owners and managers about the prevailing challenges still being experienced in our businesses. One thing is clear – it feels harder than ever to make a buck.

Having said that, we do have members who are experiencing bright spots. So as is typical, the diversity of business models, a member’s geographic location, and of course the availability of a willing workforce result in a mixed bag of success scenarios.

community involvement for a cause or series of causes you believe in, intentional employee perks to showcase your care, operational consistency so the customer knows they will get the same great experience every time they visit you even though the prices may be higher, etc.

We are seeing more signs of a middle-class financial crunch given the price escalations we can see in our personal and professional lives across all industries. And although we benefit from being one of the most liked industries in America, it is concerning to see middle class consumers pulling back on the frequency of their experiences as they try to stay on budget.

Whatever your current situation, this season is proving to be a critical moment for our over 2,650 ORLA members around the state. Cost centers (labor, food, rent, utilities, insurance) have forced our hand as an industry to raise prices. Many remain reluctant to keep up with the necessary pace of menu price changes and overnight lodging rates given concerns over customer response. Government regulation on top of significant marketplace volatility these past five years have forced our hand – we have no choice but to pass on our increased costs to customers if we have any chance of surviving.

What will be the long-term response of our core customers to such significant changes in price points? Similar to our business models, we believe the longterm customer response will vary greatly and it will force industry operators to become more savvy in enticing customers to visit again through creative marketing and effective engagement of their customer base. Think reward program enhancements, ongoing

As we take on these ongoing headwinds in our businesses, it is a good time to remind our readers that you don’t have to take on the challenges alone. The Oregon Restaurant & Lodging Association is here for moments exactly like the ones we face today. We will continue fighting for you at all levels of government, we have vetted vendor partnerships proven to give member businesses a bottom-line boost, and our ongoing workforce development projects are making a difference through the Oregon Hospitality Foundation. But maybe most importantly, we want you to benefit from the latest industry intelligence as we prepare to produce our multi-day Hospitality Conference for all interested hospitality operators whether you’re a current member or not.

We invite you to join us in sharpening the tools at your disposal to be as effective and successful as possible in the year to come. You’ll find a wealth of information about our September conference in Central Oregon in this edition of ORLA’s magazine and online at ORLAHospitalityConference.com – we hope to see you there.

JASON BRANDT, PRESIDENT & CEO, ORLA

ADVOCACY UPDATE

Preparing for the 2025 Legislative Session

Regional Meeting Roundup

During the months of April and May, the ORLA team was out in the field, holding eight Regional Meetings with members around the state. From Baker City to Grants Pass and from Seaside to Albany with stops in Hood River, Portland, Newport and Redmond, ORLA gathered members for critical conversations on business issues, including holding a virtual meeting for anyone who couldn’t join us in person. We shared information, listened to business concerns and planned a strategy for the 2025 Legislative session.

We heard your concerns about staffing shortages, mental health assistance for employees, increased operating costs, and the need for workforce housing and relief from confusing and onerous labor and wage policies.

There were discussions about the State of Oregon’s per diem rates and we are looking into that issue to ensure operators are being fairly compensated and being dealt with honestly. The lack of affordable and available childcare was raised as operators struggle to help employees maintain stability in their schedules and in their lives.

As we do every year, we also heard from lodging operators concerned about defending the 70/30 local lodging tax split as cities and counties, accustomed to Federal infusions of COVID money, are now looking for new sources of revenue to maintain their staffing and budgets that increased during the pandemic.

The bottom line is operators are still struggling to find ways to make ends meet, keep their workers employed and doors open.

2025 Legislative Agenda

As part of the outcomes of our Regional Meetings, ORLA staff wanted to hear from members about the most pressing issues

facing them right now and what potential solutions might be proposed, especially at the legislative level.

After nine Regional Meetings, several Government Affairs Committee meetings and multiple other discussions, we’ve landed on several topics we feel strongly about. Most of these issues will also be important to other industries in Oregon, which means ORLA will not be alone in proposing solutions or advocating to pass them during the next Legislative Session.

Topics include:

• Amending the Corporate Activity Tax

• Creating More Workforce Housing

• Defending the 70/30 Lodging Tax Split

• Access to Childcare for Employees

• Access to Mental Health and Addiction Resources for Employees

• Consolidating and Streamlining Labor Policy to Avoid Duplication and Redundancy

• Defending Against Higher Taxes on Businesses

In addition to these topics, we anticipate issues like K-12 education funding, transportation, and affordable housing will be at the top of the list for many legislators and the Governor.

The 2025 Session will be 180 days, a “long” session for Oregon. ORLA’s Government Affairs Committee will meet weekly during the session for 9:00am Zoom calls on Fridays to update members on bills, opportunities to testify, and important deadlines for legislation. The session begins in early 2025 and typically wraps up before Independence Day.

During the session, ORLA will need support from members willing to reach out to legislators about specific bills as well as write letters or testify on important issues. For more information on how to get involved, please contact Greg Astley at Astley@OregonRLA.org.

Oregon Hill Runners

ORLA has formally launched our Oregon Hill Runner program and will be working with Ramsey Cox of Ramsey Cox Media Relations & Public Affairs to recruit, train and assist members in outreach efforts to State Senators and State Representatives. Our goals are to help Legislators connect with restaurant and lodging operators in the state, strengthen communications between legislators and operators, and provide a trusted resource for legislators to lean on for questions and information when legislation is proposed impacting our industry or business in general.

ORLA created the Oregon Hill Runner Program in preparation for the 2025 Legislative Session. Our initial objective is to identify members who currently have working relationships with elected officials at any level of government. A key marker for us is an active member who communicates with an elected official regularly via cell phone and/or text messages. We define an “active” working relationship as cell phone communication at least every 2-3 months to provide updates to elected officials on the performance of your hospitality business and act as a resource for elected officials to learn more about how upcoming or proposed legislation may impact you, your employees and your business.

If you are interested in becoming an Oregon Hill Runner, please contact Ramsey Cox at RC@RamseyCox.com or visit Oregonrla.org/GetInvolved.

NRA Hill Runners

The National Restaurant Association also has a Hill Runner program to help our Congressional members connect with operators in their district. With the same goals of strengthening communication and providing a trusted resource for Congressional members, we’ve had seven ORLA members step into these crucial roles. Learn more about these industry champions on page 12.

National Hill Runners:

• Emma Dye, Crisp

• Justin Freeman, Bagel Sphere

• Treva Gambs, Gamberetti’s

• Patrick Nofield, Escape Lodging

• Jerry Scott, Elmer’s Restaurants, Inc.

• Barbara Sidway, Geiser Grand Hotel

• Jim Smith, Mountain Mike’s Pizza

Many of those participating in the program joined us recently at the National Restaurant Association’s Public Affairs Conference in Washington D.C. to meet one-on-one with Congressional members and their staff. Topics of discussion included the Credit Card Competition Act (S 1838/H.R. 3881), legislation intended to lower swipe fees for operators, and the Federal Trade Commission’s proposed draft rule on restaurant surcharges and other

fees which would endanger long-standing, traditional fees such as service fees for large groups and even delivery fees.

With the upcoming campaign season and elections around the corner, these relationships become even more vital to ensuring our voice is heard at all levels of government.

GREG ASTLEY, ORLA

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ADVOCACY ROI

Fighting to Save Operators Money and Boosting Economic Impact

ORLA is the only statewide association defending Oregon hospitality businesses from unwanted local meals taxes, local room tax increases and other government revenue attempts to unfairly target our industry. Take a look at some of what we have have been able to acheive together on this front and what it could mean for your bottom line.

IN DEFENSE OF THE HOSPITALITY INDUSTRY

Our government affairs team is on the front lines protecting the foodservice and lodging industries of Oregon. The following is a summary of recent returns on investment for Oregon’s hotels and restaurants.

SINGLE USE PLASTICS

(STOPPED SB 544)

• Directs Environmental Quality Commission to establish program for source reduction of single-use plastic food ware and single-use packaging and achieve 25% source reductions compared to 2023 levels by 2030.

• This bill could have removed some of the most used and cost effective to-go utensils. ORLA was successful in convincing legislators that between the cost and supply chain issues, and as the industry is still recovering from the pandemic and its financial effects on operators, now was not the time to implement such a proposal.

$3,250 SAVINGS

PER ESTABLISHMENT • PER YEAR

ADVERTISING POSITIONS

(STOPPED HB 3172)

• When an employer offers an employment opportunity that is a promotion, the employer shall apprise all of the employer’s employees of the promotion opportunity by advertising the opportunity in a job posting accessible to employees in the same manner or location the employer’s workplace policies, procedures and announcements are made readily available to employees, including but not limited to a printed or electronic employee handbook.

• This law was poorly written, with no clear definition of a “promotion” meaning employers would have needed to post almost every open position.

$170 SAVINGS

PER POSITION ADVERTISED • PER ESTABLISHMENT

ALCOHOL SURCHARGE

(STOPPED GOVERNOR PROPOSAL TO OLCC)

• Would have imposed a temporary fifty-cent surcharge on every bottle of distilled spirits sold in Oregon on top of an already existing “temporary” surcharge of fifty-cents enacted in 2007.

• ORLA testified and successfully lobbied the OLCC Commissioners and the Governor that an additional fifty-cent surcharge was harmful to bars and restaurants and unnecessary to the state budget.

$480 SAVINGS

PER ESTABLISHMENT • PER YEAR

IN SUPPORT OF TOURISM

ORLA continues to support and protect tourism funding across the state, ensuring appropriate, strategic investments are made to drive tourism year-round and help build stronger economies. When tourism investments are driven through collaborative efforts involving all stakeholders, everyone benefits. New tourists result in more dollars through visitor spending and lodging taxes, bringing more revenue to local economies. The following is a summary of recent investments and lawsuits ensuring appropriately spending of local tourism tax revenue.

STATEWIDE TRANSIENT LODGING TAX

(STOPPED HB 3159)

• Would have doubled the statewide lodging tax to a total of 3% with the additional 1.5% going to a subaccount of the Oregon Department of Fish & Wildlife.

• The increase, along with other lodging taxes, would have made it more difficult for Oregon lodging operators to stay competitive with other destinations outside the state.

$77,000 SAVINGS

PER ESTABLISHMENT • PER YEAR

LOCAL TRANSIENT LODGING TAX

(STOPPED HB 2494)

• Would have authorized local government to impose local transient lodging tax at rate not to exceed three percent to fund law enforcement and emergency services.

• While public safety is important, the cost for such services needs to be borne by everyone who will benefit and not just visitors staying in lodging establishments.

$154,000 SAVINGS

PER ESTABLISHMENT • PER YEAR

FILM & VIDEO TAX CREDIT

(PASSED HB 2093)

• HB 2093 was a “date fix” bill pertaining to the Oregon Film Office’s tax auction, and it was brought forward to make all the aspects of that program tie out in terms of expiration dates.

• Total Direct Economic Impact of the “visual media” sector: $3.48B

• Total Economic Contribution of the “visual media” sector in Oregon: $5.925B

$165 MILLION IN DIRECT SPENDING

OUTDOOR RECREATION ECONOMY

(PASSED HB 3410)

• HB 3410 allocated $2 million for outdoor recreation workforce development and $1 million to be used to help build outdoor recreation areas destroyed by wildfire.

$3 MILLION IN DIRECT SPENDING

LAWSUITS AGAINST CITIES TO PROTECT TOURISM PROMOTION DOLLARS:

Bend

• ORLA was successful in a lawsuit against the City of Bend where the City unlawfully redirected restricted Transient Lodging Tax (TLT) revenue, which state law required to be spent on tourism and tourism promotion.

• The court reasoned that a local ordinance passed in the City of Bend violated ORS 320.350 by decreasing the percentage of total local TLT revenues expended to fund tourism promotion from 35.4 percent to 31.2 percent.

Albany

• A current lawsuit against the City of Albany is underway.

• Plaintiffs, including ORLA, are arguing the City of Albany should be spending more dollars on tourism promotion, facilities and marketing based on their spending prior to July 1, 2003.

QUESTIONS?

Contact ORLA Director of Government Affairs Greg Astley at 503.851.1330 | Astley@OregonRLA.org | OregonRLA.org

 ORLA

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Make it easy and sign up to be automatically billed on a credit card every year upon your renewal date. Give us a call at 503.682.4422 and we will set you up for auto-renewal today.

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CHAMPIONS FOR HOSPITALITY

National Hill Runners Help Amplify Oregon Hospitality Voices

Oregon’s hospitality industry is brimming with passionate, engaged professionals who understand the importance of cultivating a healthy industry to “lift all boats.” They value industry strength over individual success and know that by advocating together, they can have a stronger voice.

We have a small but mighty contingent of ORLA members serving as “Hill Runners” at the federal level through a collaboration between the Oregon Restaurant & Lodging Association (ORLA) and the National Restaurant Association (NRA). Over 192 operators in 38 states serve as National Hill Runners, seven of which are from Oregon. This grassroots initiative provides an opportunity for operators to meet with members of Congress and develop one-onone relationships for lawmakers to hear and understand the impact of legislation on the restaurant and lodging industry.

Five of the seven Oregon’s National Hill Runners spent a few days in Washington, DC this past May along with ORLA’s government affairs team to meet with congressional members at the capitol. Their continued engagement is helping influence policy decisions and create a more favorable environment for our industry. Our Hill Runners include:

• Emma Dye, Crisp

• Justin Freeman, Bagel Sphere

• Treva Gambs, Gamberetti’s and G3 Pizzas & Burgers

• Patrick Nofield, Escape Lodging

• Jerry Scott, Elmer’s Restaurants, Inc.

• Barbara Sidway, Geiser Grand Hotel

• Jim Smith, Mountain Mike’s Pizza and Cascades Coffee House

We asked our National Hill Runners to share their motivations, goals and experiences; here’s what they had to say:

What motivated you to volunteer as a National Hill Runner?

Smith: The NRA Hill runner program presents an incredible opportunity to harness our industry expertise to educate and inspire policy makers! While many policymakers have enjoyed the guest experience across various dining venues, from quick-service gems to luxurious fivestar establishments, they might not have glimpsed behind the scenes to see how the magic really happens. By cultivating constructive partnerships with policymakers, I'm confident we can drive substantial progress in advancing agenda items that benefit our teams, vendors, and the communities we proudly serve.

Sidway: I already had a relationship with our Congressman Cliff Bentz and both Senators for more than two decades, so it was easy for me to just place that ORLA cap on and speak truth to those powers.

Nofield: I believe extending our advocacy on a national level supports our efforts locally and might provide credibility with our state legislators. More than ever, the pressure restaurant operators face to turn a profit is significant. From high cost of goods to labor burden and new government regulation and overreach, we need to do what we can individually and collectively to impact positive change in our industry.

Scott: The National Restaurant Association, through Mr. Astley (ORLA’s Director of Government Affairs), asked me to join. I was honored to be in the first group of National Hill Runners.

Dye: I always say that you can't complain about how things are if you're not involved in trying to make it better!

Gambs: When I was approached to be a hill runner, I felt it was an honor and definitely something that I wanted to be involved in. I love being able to talk with local politicians and being involved in conversations that will make change to our cities and state. My motivation to be involved is to be in the loop when it comes to my restaurants and how they are regulated.

Freeman: I've had the opportunity to meet members of our Oregon delegation in Washington DC over the years and have always found them to be engaging and kind. I wanted the opportunity to be able to connect with them on a personal level to share the impacts that policy decisions can have on daily life in the restaurant industry in Oregon.

What do you hope to get out of this experience?

Smith: As I've gained more experience (or let's say, wisdom with age!), I've come to truly appreciate the significance of sharing my knowledge and guiding others on their

journeys. It's about empowering those in positions of influence to understand the profound impact they can have on people's lives. This role not only enables me to cultivate a culture of continuous learning but also presents an exciting opportunity for me to glean insights and grow from the expertise of others.

Sidway: Oh, it's gratifying when you can make a difference for good, generally, but especially for industry comrades.

Nofield: Further understanding of the National Restaurants Association’s legislative agenda. Becoming better informed and on the forefront regarding national issues and seeking opportunities for a better business environment.

Scott: It is less a matter of what I get out of it and more of what are the possible impacts. I was already visiting the Oregon Congressional delegation in their DC offices, so it made a lot of sense to add the imprimatur of the NRA to the visits. NRA staff are immensely helpful at prepping Hill Runners for Congressional visits.

Dye: Knowledge of what our government is doing and relationships with folks who have the ability to help make changes for the better.

Gambs: My hope is to build strong and healthy relationships to bring forward our

issues, struggles and victories. I want others to know our voice matters and does make a difference. We can make change!

Freeman: I hope to represent our industry well and be a trusted resource for our elected representatives to turn to when they have questions or concerns about the impacts of policy or proposed legislation on restaurant owners, operators and workers.

What issues are you most passionate about?

Smith: Years ago, I discovered a transformative leadership philosophy known as the service profit chain. At its core, it emphasizes the profound impact of nurturing our teams, who in turn deliver exceptional care to our guests, ultimately driving the financial success crucial for our organization's sustainability. Ensuring the well-being of my team has always been a personal commitment of mine. As a proud member of the ORLA board of directors, I am thrilled about the opportunity to collaborate with industry peers, learning firsthand about the challenges and successes of our teams. Together, we can focus on initiatives that strengthen our workforce and elevate the entire hospitality industry to new heights!

Sidway: Labor rules.

Nofield: How do we help operators that are suffering? How do we limit the burden

of government regulation? Specifically supporting HR 7024 "Tax Relief For American Families And Workers Act of 2024."

Scott: That varies over the years. Currently, the issues of focus are addressing the immense costs of credit card fees and reigning in an overreaching NLRB.

Dye: Right now, specifically, credit card processing fees and the monopoly that exists there. In general, I care very much about fostering an environment that enables small businesses to thrive.

Gambs: My passion is a fair playing field with big business. We both need each other but at times big business can run us down. An example is merchant credit card fees. With only two banks controlling this we have higher rates than other countries. Bringing more competition would drive rates down. We are all in business to make a profit but when the credit cards take a large chunk from us, we suffer. Balance is a key so that we can have a win-win for both sides.

Freeman: I care about the long-term sustainability of the small, independent operator model. I'd like to continue to advocate for policies and legislation that ensure that these key elements of our local communities are able to compete, persist and thrive economically.

FROM LEFT: Ron Wyden and Barbara Sidway; Treva Gambs; Justin Freeman, Treva Gambs, Emma Dye, Janet Scott, Michelle Korsmo (NRA), Jerry Scott; Emma Dye

What was most rewarding from your recent visit to DC?

Smith: I've been absolutely energized by the wealth of knowledge shared by my peers! Witnessing the incredible experience and expertise on display at the NRA Policy Affairs Conference, and then having the honor of walking alongside outstanding Oregon leaders through the halls of Congress, was truly humbling. Hearing our state representatives express their dedication to supporting our industry and ensuring our teams are well cared for was incredibly inspiring. It has ignited a renewed passion within me to strive for even greater impact!

Scott: While Congressional visits are always worthwhile, I was particularly gratified to see the turnout from ORLA members. It is great that members see the value in engaging directly with their Senators and Representatives.

Dye: Other than the mayors of Portland, Happy Valley and Oregon City, I've actually never met with politicians before. It was so interesting, and I believe they truly heard us and our concerns. It was also awe inspiring to be in some of those historical buildings. Last but not least, it's always so rewarding to connect and bond with fellow restaurateurs, both from close to home as well as across the nation.

Gambs: My trip to Washington DC was amazing, being with restaurateurs from all the states. It was so much fun, educating and inspiring. But the most rewarding part was the one-on-one meetings with our members of congress and their staff. The young interns were truly a glimpse into the future of our politics. They were smart, informed and caring. Their questions and foresight encouraged me and made me feel that we were being heard. I left in awe and with more respect to how we are running the country.

Freeman: Our elected representatives were all kind and engaged in

conversations with our group. I particularly enjoyed meeting the staffers in each office and appreciated the time they spent with us and the interest they showed in learning about the issues that impact us daily as restaurant operators.

What motivates you to be actively engaged / advocating for the industry?

Nofield: That we can potentially impact change and help others by being engaged and having a seat at the table.

Sidway: You become and stay well informed on emerging issues. For example, I learned about the cage-free eggs issue months before my foodservice provider. And then you can be a part of making a tangible difference. Honestly, I believe that the best lobbying is done by our members, in their facilities. The distractions of DC are absent, and the real nature of our service business is so palpable.

A common theme we hear from members actively engaged in government affairs is that advocating isn't just about supporting your own business’ interests, it's about helping the entire industry thrive. We want to thank these industry champions for their willingness to intentionally engage in building relationships with their congressional members. Let your voice be heard!

Interested in getting more involved as a hospitality advocate at the state level? Contact us for details at info@oregonrla.org.  LORI LITTLE, ORLA

BEYOND TOMORROW

Leading in the Workplace of the Future

It was 2017 and I was working as a Restaurant Manager at Disney’s Wilderness Lodge Resort. On my team, we had approximately 45 Cast Members (Disney speak for employees), made up of full-timers, part-timers, seasonal and College Program (CP). The College Program is a wonderful program that invites college students to spend a semester working at Disney. It is a chance for excited and pixie-dusted 18 -20 somethings to get real world experience while also getting some experience for their resume.

It was a busy Saturday night, and it was no surprise that I had a few call ins. But one call in stuck out. One of the CP Cast Members called in and said they were not going to be able to make their shift. The conversation sounded like this:

Me: Okay, thanks for letting me know. What is the reason?

Her: I am taking a mental health day. Me:

Her: …

Me: We can do that?

That was the beginning of my understanding that the workforce was changing, and I wasn’t sure if I was ready for it.

When I started working in restaurants as a line cook, you didn’t call in. It didn’t matter if you had a cold, if you had allergies or if you had cut off a finger, you better come to work. The first time I was in a car accident, I called my Chef and told him. His response, “You are calling me, so that means you are okay, what time will you be in?” And I went in. So, it absolutely blew my mind when this CP Cast Member told me she was taking a mental health day.

Fast forward a few years to today. I was recently speaking with Crystal Washington, a Certified Futurist, and she explained that we are in the midst of a renaissance era. This immediately connected with what I have been feeling.

The workplace as we know it is shifting into something that will never be like the workplace that most of us grew up in. The needs of employees have changed, when where and how we work has changed, employees are demanding balance and the definition of what “good” looks like has been completely flipped on its head. Add in the new technology with AI, online everything, keyless check-in and bill pay; all of these changes are coming together to create a world where leaders are struggling to keep up.

As you are adapting to this new world, here are a few tips to make it a little less painful.

Tip #1 - Be Flexible

Marc Benioff states that “You must always be able to predict what’s next. And then have the flexibility to evolve.” As the workforce changes, hospitality leaders can adapt, learn and adjust, or we can continue fighting against it. A quick caution about fighting against it. The change is happening… how long it takes will depend on how much we fight it. Pouring energy into fighting the change instead of using the energy to find ways to make the change work for you and your organization will cause lots of unrest.

Tip #2 – Communicate, Communicate, Communicate

Communication is always important, but during times of change, it is critical. George Bernard Shaw stated that “the single biggest problem of communication is the illusion that it has taken place.” In the fast-paced environment of hospitality, it can be hard to ensure that communication is taking place in ways that our teams and customers can receive it. Between meetings, emails, phone calls, posted signs and the myriad of other ways communication happens, it sometimes feels that the only thing we do is communicate. When you are sharing information, be intentional about what is important. Don’t dilute the communication. Pick a topic and stick with it.

Tip #3 – Find ways to say yes

As you are navigating these changes, find ways to say yes. We teach this to our teams when we consider customer service. When a customer makes a request, we don’t say no, and find creative ways to resolve the concern so we can say yes. This same concept can be powerful within our organizations. If an employee asks for something, instead of jumping to no, look for ways to say yes. The art of compromise will be critical as you and your teams navigate this new world.

This new world isn’t going to go away or slow down. The leaders that are the most successful will be the leaders who learn how to adapt and thrive in this new world and can teach this skill to their teams. Whether you are considering the use of AI, trying to figure out how to add flexibility into scheduling, adapting new technologies or trying to meet and exceed customer expectations, being flexible, communicating and finding creative ways to say yes will help guide you along during the workplace renaissance.

SUMMER JELINEK

ABOUT:

Summer Jelinek is a Leadership Keynote Speaker and Trainer with over 20 years’ experience in hospitality with companies such as Walt Disney World, Loon Mountain Ski Resort and the Bar Lazy Dude Ranch.

She will be presenting her keynote, “Beyond Tomorrow: Leading the Workplace of the Future” at the 2024 ORLA Hospitality Conference. Summer would love to hear how you are adapting to the workplace of the future. Are you using AI? Have you established flexible work policies? Or are you doing something else? Email her at summer@summerjelinek.com to share. You may just be featured on the main stage!

HACKING GEN Z

Leadership Strategies to Better Engage Young Workers

Aseach new generation joins the workforce, leaders find themselves navigating new challenges. The arrival of Generation Z— those born between 1995 and 2015—has brought its own set of complexities, leaving many in leadership roles searching for effective strategies to engage and motivate these young workers. Gen Z is unique, shaped by a world vastly different from that of previous generations, and understanding their perspectives is crucial for successful management.

Understanding Gen Z: Shaped by Uncertainty

To engage Gen Z effectively, it’s important to recognize the context that has shaped their worldview. This generation grew up amid significant global upheaval and change, from the aftermath of the 9/11 attacks to the financial crisis of 2008, and more recently, the COVID-19 pandemic. These events have instilled a strong desire for security in many young people. They crave stability in their personal and professional lives, seeking clear career paths and financial security.

Another crucial aspect to consider is the role their parents played. Parents played a role similar to that of an executive assistant, they have meticulously managed their children's schedules and responsibilities, ensuring they were in the right place at the right time with the necessary tools. While this support system has equipped Gen Z with many advantages, it has also left them with gaps in fundamental life skills such as time management and prioritization. This background necessitates that leaders provide more structured guidance in these areas.

Resilience, a critical attribute in today’s fast-paced world, is something that takes time to develop. At Shattered Glass Leadership, we refer to this as “building floors” – creating solid foundations through reflection and application of

experiences. However, Gen Z’s experience has often felt like a never-ending series of global crises, preventing them from progressing beyond the “sore” stage of personal growth. It’s akin to the muscle soreness one feels after a strenuous workout; without time to recover and build strength, they remain in a perpetual state of strain without reaching the stage where they see the gains.

Managing Gen Z: Pay and Value Perception

When it comes to managing Gen Z in the workplace, compensation is a baseline expectation. This generation expects fair pay that reflects their contributions and skills. However, they often struggle to separate their personal value from the value they bring to their roles within the organization. For them, transparent pay structures and clear discussions about career advancement are non-negotiable. They need to understand how their efforts are recognized and how they can grow within the company.

Moreover, organizations should prepare for shorter job tenures with Gen Z employees. In an ideal work environment with exceptional culture and leadership, Gen Z may stay for 3-5 years, which is considered long-term by their standards. Leaders should focus on creating meaningful experiences and development opportunities during this period to maximize engagement and contribution.

Strategies

for Engaging Gen Z Workers

To effectively engage and retain Gen Z employees, organizations must adapt their strategies to meet these young workers' unique needs and expectations. Here are key approaches to consider:

1. Clear Onboarding Processes:

Onboarding should be thorough and structured, helping new employees understand not only their role but also the

organization’s expectations and culture. Including training on time management and prioritization can be particularly beneficial for Gen Z, given their upbringing with highly managed schedules. This initial phase sets the tone for their future within the company and provides the tools they need to succeed.

2. Transparent Communication: Open and honest communication is essential. Gen Z values feedback and wants to know how they are performing and how they can improve. Regular check-ins and clear performance metrics help them feel connected and valued. Additionally, discussing career paths and potential growth within the company can align their personal goals with organizational objectives.

3. Emphasize Stability and Security: Given their history of experiencing global uncertainty, providing a sense of stability at work is crucial. This can be achieved through consistent policies, supportive leadership, and clear career progression. Assurance of job security and opportunities for advancement can help alleviate their anxiety about the future.

4. Foster a Culture of Resilience: Encourage a growth mindset and resilience by providing opportunities for learning and reflection. Allowing Gen Z to take on challenging projects and supporting them through failures can help them build the necessary skills to navigate and thrive in a rapidly changing world. Mentorship programs can also play a significant role in fostering these qualities.

5. Adapt to Flexible Work Preferences: Flexibility in how and where they work is important to Gen Z. Whether it’s remote work options, flexible hours, or hybrid models, accommodating their preferences can lead to higher job satisfaction and productivity. Balancing these flexible arrangements with clear expectations

ensures that work remains effective, and goals are met.

6. Leverage Technology: As digital natives, Gen Z is comfortable with technology and expects it to be seamlessly integrated into their work. Leveraging modern tools for communication, collaboration, and project management can enhance their efficiency and engagement. Organizations should invest in technology that supports a dynamic and connected work environment.

The Path Forward:

Evolving Leadership

Engaging Gen Z requires leaders to evolve continuously in their approach to managing people. This generation's diverse values, needs, and communication styles demand a nuanced and empathetic leadership style. By embracing these strategies and fostering an inclusive and adaptive work culture, leaders can unlock the potential of their Gen Z workforce and drive their organizations forward.

The key to successfully engaging Gen Z lies in understanding their unique perspective and creating an environment that supports their growth and aligns with their values. As we navigate this generational shift, thoughtful and proactive leadership will be crucial in harnessing the energy and innovation that Gen Z brings to the table.

By reflecting on these strategies and adapting to the needs of Gen Z, organizations can ensure they not only survive but thrive in an ever-evolving landscape.  DR. KRISTINE MEDYANIK

ABOUT

Dr. Medyanik is an emerging voice in the space of leadership development with many years of experience, original content and an energy that is contagious. Learn more at Shatteredglassleaders.com or call 503.686.1946.

Ask your agent for an ORLA group quote with SAIF.

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ORLA MEMBERS:

Contact your agent and ask for an ORLA group quote, or contact SAIF directly at 888.598.5880.

EXISTING SAIF CUSTOMERS:

Ask your agent or contact SAIF directly at 888.598.5880 for an ORLA group quote.

LEADING the Way

Oregon’s hospitality industry is built upon a robust network of organizations, businesses, and individuals who help drive tourism growth and economic stability. As a trade organization supporting restaurant and lodging operators across the state, ORLA has a vested interest in providing professional development opportunities to help empower individuals to make positive and lasting contributions to the state’s tourism economy and its success.

Early in 2020, ORLA launched the Oregon Tourism Leadership Academy (OTLA) in partnership with the Oregon Destination Association and Travel Oregon. The annual experiential learning program, led by the industry’s top experts, is targeted to public and private sector hospitality and tourism professionals who are seeking to polish their leadership and professional skills and continue to grow their career accomplishments. This year’s class brings the total number of participants to 100.

Linh DePledge Director of Brand and Communications Pacific Coast, Vesta Hospitality

The hospitality industry is full of unknowns, which can be a little scary. Knowing you have a trusted group of colleagues willing to share knowledge or brainstorm ideas about how to deal with those unknowns can make life a little less stressful for hospitality leaders. That’s one of the many takeaways Linh DePledge took from OTLA. DePledge describes herself as a “marketer at heart who has promoted products and services all my life.” She was employed in a few

Five OTLA graduates shared stories about their journey through the OTLA and how it’s helped position them as leaders within the industry. Their professional backgrounds range from having decades of experience in hospitality to those who were fairly new to the field when they joined. They come from all over the state and hold a variety of positions. All found great value in the

other industries before finding she really clicked with hospitality. She’s worked in management and marketing at various properties throughout the state.

DePledge said she was initially drawn to OTLA because she’s a life-long student and saw it as a great educational opportunity. She was living in Astoria when she signed up, which meant marketing a rural destination, and “I wanted to really learn more and have a more holistic understanding of how destination marketing works and how we can all work together to promote visitor experiences to the diverse and unique places we have in Oregon.” She could clearly see how that would benefit her

a clearer picture of Oregon as a whole, she could be a better ambassador for travel around the entire state.

OTLA provided all this and more. In addition to developing an understanding of the many resources available to promote and attract visitors to her own region, DePledge feels much more educated about the history and benefits of visiting other parts of the state.

DePledge sees herself in tourism for the long run and said the industry needs people with leadership skills, foresight, an ability to be uncomfortable at times, and the

OTLA Participants

willingness to break out of silos. OTLA participants were encouraged to discuss their professional challenges and concerns with each other to help address them.

She appreciated the chance to learn from hospitality professionals who were in fields other than marketing and said the networking turned out to be one of the most beneficial aspects of the program.

“While our whole industry is extremely competitive, I think there’s a practical mindset that all of us need to work synergistically together,” she said. “I can pick up the phone and call anyone in my cohort, or anyone who has participated in the past, and there’s this camaraderie and willingness to share information. We’re much more collaborative because there’s a win-win mentality to us working together.”

Allen Pike General Manager, Mereté Hotel Management

Participating in OTLA helped Allen Pike in unexpected ways. Besides providing him with information he uses in his day-today work life, he made connections that he expects will last throughout his career. He feels more informed when speaking up with community organizations and elected officials at all levels. He is even using the program for inspiration as he builds a hybrid online/in-person employee training program for Mereté.

Pike’s career in hospitality launched in college, when he worked at the front desk of a Springfield hotel. He worked his way up through the ranks and took positions at other companies before returning to Mereté in 2013. He currently manages two of the company’s properties in southern Oregon.

When OTLA was announced, Pike was intrigued by the opportunity to get a holistic look at Oregon’s tourism industry. Program participants do some independent study

and also meet with their cohort in revolving communities so they can learn about tourism opportunities in different areas. That was surprisingly meaningful to Pike.

“I’ve lived in Oregon for the vast majority of my life, and I felt like I had a really good handle on what the state has to offer, but it was very humbling to go to these different locations and see how much I didn’t know about things to do in different parts of the state,” he said.

Pike found many of the classes quite helpful. “Todd Davidson with Travel Oregon came to one and shared a lot about Travel Oregon’s vision,” he said. “It made me feel more informed in conversations with regional organizations I’ve been on the board for. When we’ve discussed different regional opportunities, I’ve been able to translate information to other board members about how our plans fit within Travel Oregon’s vision.”

One of the most impactful parts of the experience was the practice session on testifying before a government body. “I know a number of folks were nervous to do it, but after having done it, they’ve gone out and provided testimony in their communities, and they felt more at ease after that aspect of the class,” said Pike. “Sharing your voice on things that are important to you and your industry and the community is really helpful.” He has stayed involved in government relations since the OTLA class, participating in legislative calls and submitting testimony to state and federal elected officials. He remains committed to telling the story of the value tourism brings to all parts of a community.

Pike has participated in several professional development programs, but says, “I feel like OTLA has been the most valuable one I’ve done — not just because of things I’ve learned, but because of the relationships I’ve built with people in the class,” he said. “That’s something that will continue to have an impact on my career.”

Cari Shafer

Area General Manager,

Oxford Suites

Cari Shafer is currently area general manager for Oxford Suites in eastern Oregon and manages two properties. She’s worked in hotels across the country most of her career, so she has a pretty solid background in the hospitality industry. What she didn’t have when she arrived in Pendleton was a strong network or an understanding of how tourism worked in Oregon.

OTLA delivered both. “We had such a nice group and we definitely stay in contact with each other,” Shafer said. “You don’t always get that with a group of people, but everyone in our group had the same end goals — making sure tourism is great for Oregon, is going in the right direction, that everyone is aware of our needs, and that guests are hearing about us.”

The program’s classes provided very practical skills. One of the topics provided instruction on how to handle difficult situations and people — a hot topic since the beginning of the COVID-19 pandemic.

Shafer was also able to do some teaching of her own. “It was helpful for other people to know how much our little shops and makers and restaurants are connected to Oregon travel,” she said. “It’s important for hotels to be able to give tourists ideas of what to do and where to go. You can’t have a full hotel if you have nothing for your guests to go see and do. Restaurants and tours don’t see themselves as lodging, but in that sense, they really are.”

As she hoped, Shafer was able to gain a better understanding of the resources available to destinations. “You don’t always know what organizations like ORLA and Travel Oregon have to offer you,” she noted. Thanks to OTLA, she has a better idea about how to apply for grants and seek professional development opportunities. The program was so valuable she hopes to provide the opportunity for all members of her senior staff to participate in the future.

Wela Negelspach Administrative and Program Manager, Columbia Economic Team

As someone who was relatively new to tourism in 2020, OTLA served as a real lifeline for Wela Negelspach. The program taught her a tremendous amount about tourism but also provided the all-important connections to other professionals that have helped her bring more resources to her region.

Negelspach originally joined the Columbia Economic Team as a part-time employee to manage events and do administrative work. What started as a small organization focused on manufacturing recruitment and economic development has grown tremendously and now also serves as the Small Business Development Center and Destination Marketing Organization. Negelspach is now full time and the point person for tourism.

OTLA provided the deep dive into the world of hospitality and tourism she needed. Between the speakers, reading assignment, discussions with colleagues, and visits to other tourism-focused communities, she gained a tremendous amount of knowledge. “It was great learning how other organizations work,” she said. “The cohorts were held somewhere different in the state every time, so I always came back with so many ideas because you get to see what other places have done.” The speakers covered tourism-specific topics as well as leadership, and she came away from the experience primed to be a better leader.

Negelspach knew she would gain knowledge, but she gained great friendships as well. “I can call anyone in my class when I need advice, advocacy help, networking, or anything else,” she said.

The value of those relationships can’t be discounted. “Because we have very few hotels in Columbia County, we get very limited funding from the lodging tax,” Negelspach said. “Out of a lot of those relationships

I built at OTLA, especially with Travel Oregon, I’ve been able to advocate on behalf of Columbia County when we apply for grants so they know our hotel tax revenue is low and why the grant is important for the work we are doing. Relationships have been the key in weaving things all together and pushing us forward as a community.”

Through OTLA, Negelspach came away with a greater appreciation of the tourism industry as a whole. “Tourism is a big portion of economic development, especially because small businesses are really the heart of tourism and the heart of a town,” she said. “When a visitor comes to town and they have that great experience at a restaurant, it speaks well for the entire town.” That can create a chain reaction, helping other businesses thrive and bring positive benefits to the community as a whole.

Amanda Cavitt

Co-Owner, Garibaldi Portside Bistro

As the co-owner of a restaurant in a small town that’s very reliant on tourism, Amanda Cavitt maintains “it’s important to be part of the conversation about sustainable tourism and how to support businesses in the on- and off-season.” Participation in OTLA helped her feel more confident as she takes on a bigger role in speaking up and advocating for tourism-based businesses at all levels.

Cavitt and her husband founded Garibaldi Portside Bistro in 2016 and have since opened a second business – a small store near a campground that sells some prepared food and basic supplies. Cavitt originally waited tables while her husband cooked, but she’s since become more involved in the businesses’ overall management and active in the community. It’s a struggle to find workers in a town with a very high cost of living, so the Cavitts are now looking into developing workforce housing solutions. Amanda naturally gravitates toward leadership positions and has been asked to join several boards, including Visit Tillamook County and the local port commission.

“We’ve made such a large investment in our community that people want our voices

to be heard,” she said. So, when she was asked to participate in OTLA, she jumped at the chance. The program covered a lot of issues that were very timely and pertinent to the hospitality industry, including how to overcome labor challenges.

“The conversations and relationships that came out of OTLA were very inspiring,” Cavitt said. “All the ORLA employees and board members who participated seemed very invested in the people that were there too. They want to see us succeed.”

She also enjoyed the tourism experiences her cohort participated in. “Our group went to Crater Lake for a tour – it puts you in the position of the tourist and reminds you of the value of your work and what it’s really there for,” she said.

Cavitt appreciated that participants came from all over the state and brought their own perspectives and knowledge from their regions. She was able to do some educating of her own. Most people think they’re eating local seafood when they visit the coast, but “so much Oregon seafood is sent out of state for processing and comes back and is too expensive, so a lot of the seafood we eat comes from Alaska,” she said. “People don’t realize that, so it was eye opening for them.”

In the end, Cavitt said OTLA gave her a lot of confidence, especially as she goes to talk to people in government. “I’m not just a restaurant owner – I’m someone who understands tourism and is directly affected by it. It validated that no matter what position you hold in tourism, you have a voice.”

OTLA continues to build on its leadership program every year, incorporating expertise from hospitality and tourism leaders from across the industry. Applications for the 2025 program open late summer, but if you’d like to learn more and stay informed about upcoming programming and deadlines, visit OregonRLA.org/OTLA. 

SOPHIA BENNETT

ORLA HOSPITALITY CONFERENCE SCHEDULE INCLUDES*

Saturday, September 21

11:30am – 2:00pm Women in Hospitality & Tourism

Professional development and networking event highlighting Oregon’s women in hospitality and tourism. Explore empowerment through connection, intentional mentormentee relationships, and inspiration through cultivating a network at this symposium. (Requires separate registration, OregonRLA.org/Events)

5:45pm - 6:30pm Early Arrivals Reception

Sunday, September 22

12:00pm – 1:30pm Kickoff Lunch & General Sessions

1:30pm –2:15pm Vendor Showcase

2:25pm – 3:25pm Breakout Sessions (choice of 2 concurrent sessions)

3:35pm – 4:35pm Breakout Sessions (choice of 2 concurrent sessions)

5:15pm – 6:15pm Awards Reception

7:00pm – 9:00pm Hospitality Industry Awards Dinner

Monday, September 23

8:00am – 9:00am Industry Breakfast

9:00am – 9:20am Member Meeting

9:20am – 10:00am General Session

10:00am – 11:00am Vendor Showcase

11:00am – 12:00pm Breakout Sessions (choice of 2 concurrent sessions)

12:15pm – 1:45pm Lunch & Keynote

2:00pm – 3:00pm Breakout Sessions (choice of 2 concurrent sessions)

3:30pm – 4:45pm Taste of Central Oregon

5:00pm – 7:30pm Bend Dine Around 8:00pm Closing Dessert Celebration

* This partial list of content, subject to changes, visit ORLAHospitalityConference.com for a complete schedule and the most up to date information.

KEYNOTE SPEAKER

Summer Jelinek

Beyond Tomorrow: Leading the Workplace of the Future

What do the lightbulb, internet, and AI have in common? Each has revolutionized the workforce. Sometimes, it can feel like the workplace is entirely unrecognizable from when today's hospitality leaders entered it. Technology is rolling out faster than we can keep up with it, employee expectations are escalating, and company standards are soaring. How are some leaders thriving while others are barely surviving? Is it magic? Drawing from decades of diverse experience with renowned organizations like Walt Disney World, the Disney Institute, H-E-B, Central Market, and even a dude ranch, Summer will provide invaluable insights into the transformative power of adaptive leadership. This session will also explore the dynamics of the three distinct work environments and arm you with actionable leadership techniques to thrive in each setting.

GENERAL SESSIONS*

State of the Hospitality Industry: Data, Trends, & Forecast

Hudson Riehle, National Restaurant Association

What are the key trends driving the hospitality industry's recovery and growth? The labor market and concerns with rising costs, inflation, and spending create both challenges and uncertainties for operators. Hudson will provide an economic overview and industry outlook, diving into data on jobs, income, demographics, consumer confidence and much more.

Member Meeting

Jason Brandt, ORLA ORLA continues to build on our successes in advocacy, providing products and services of value to members, curating industry intelligence, and developing our workforce. Hear a briefing on the state of the Association and participate in the election of the ORLA, ORLAMS, and Oregon Hospitality Foundation Boards of Directors.

BREAKOUT

SESSIONS*

How to Maximize Customer Experience and Profitability by Fostering Employee Engagement

Kent Lewis, pdxMindShare

With the Great Resignation, Great Gloom, economic uncertainty of an election year and the general challenges of recruiting and retaining employees plaguing hospitality organizations, creating a sticky corporate culture is more important than ever. While conventional wisdom would indicate an equal investment in employee experience (EX) and customer experience (CX) would yield equal returns, research indicates otherwise. Gain an understanding of the relationship between EX and CX and how to invest effectively to maximize both customer and employee engagement and retention while developing a Culture of Caring that has proven to increase revenue and profitability.

Roadmap for the 2025 Oregon Legislative Session

Greg Astley, ORLA

Bill Perry, Balance Point Strategies

Building on the valuable insights from this spring's Regional Meetings, this session outlines our key priorities for the upcoming 2025 Legislative Session. Hear discussion on the top challenges facing hospitality businesses and our roadmap for helping improve Oregon’s business climate and strengthening the hospitality industry. Key issues include mental health resources, protecting the 70/30 local lodging tax split, expanding childcare access and affordability, and addressing labor issues.

Elevating the Hospitality Sector: Insights from the Critical Jobs Initiative

Rebecca Donley, Oregon Hospitality Foundation

This session delves into the vital strategies that are shaping the future of the hospitality sector on the Oregon Coast. Participants will explore the importance of active engagement and collaboration in addressing workforce challenges, with insights from the Owner/Operator and Employee Voices Surveys revealing both the challenges and successes experienced on the coast.

Demystifying Employee Benefits in Hospitality

Rob Hoover and Scott Faulkner, Risk Strategies

Discover employee benefits that resonate with hospitality workers and unlock the power of employee benefits for recruitment and retention in your organization. This session will dive into cost-effective programs and resources that provide valuable coverage for employees, while minimizing your financial burden.

Fostering a Profitable Future by Cultivating Mental Wellness in Your Workplace

Dr. Jenn Staples, Work Wiser

The high-pressure, demanding nature of the hospitality industry contributes to high rates of mental health problems and burnout among hospitality workers, which ultimately impacts employee satisfaction and retention. This session will explore the negative impact these issues have on your business and the overall reputation of the industry. Most importantly, you will gain practical strategies to integrate mental health initiatives and enhance your workplace mental health culture.

The Power of Local Lodging Taxes

Greg Astley, ORLA

Bill Perry, Balance Point Strategies

Transient Lodging Taxes (TLTs) can have a significant impact on our local communities. This session will explore how TLT revenue fuels local economies, how these dollars can translate to tangible benefits for residents and businesses, and how TLT grants directly fund initiatives that stimulate economic growth and enhance infrastructure. We'll also share our ongoing efforts to safeguard TLT revenue and ensure it continues to support both the hospitality industry and our community's needs.

Tip Pooling: Compliance & Employee Pay

DOL Wage & Hour, Portland District Office

This session will help provide clarity on tip pooling laws and regulations. Employers will learn best practices to ensure legal compliance and fair pay for tipped employees. Bring your questions!

AI in Hospitality

Artificial Intelligence (AI) is having a major impact on the hospitality industry, transforming the guest experience and streamlining operations. From chatbots to room controls and guest sentiment analysis to smart pricing, there are many practical applications to increase revenue.

FUNCTIONS*

Early Arrivals Reception

Arriving to Bend the night before the kickoff? Join us for drinks, appetizers and fun.

Vendor Showcase

Explore products and services to help your business thrive while enjoying refreshments.

Awards Reception

Enjoy a toast to the industry at this special reception before the Awards program.

Hospitality Industry Awards Dinner

Recognize outstanding individuals who raise the bar for excellence in performance, service and commitment to the industry.

Bend Dine Around

We will dine at local restaurants serving up something special for conference attendees.

Closing Dessert Celebration

Enjoy music, dessert and libations at this casual time to connect.

With the control and convenience of natural gas, cooking is never a chore. Whether it’s your first time using a natural gas cooktop or range, or you’re a seasoned pro, enjoy cooking with a natural gas cooktop or range to create memorable experiences with the foods your customers crave.

Visit nwnatural.com to to learn more about the benefits of cooking with natural gas.

IT’S YOUR BUSINESS:

Gratitude Shapes Positive Workplace Culture

When most people talk about thanking others in the workplace, it’s often about supervisors or managers thanking workers. That makes sense as research shows that workers who feel valued are less likely to leave for another job. It’s a great time to add some gratitude reminders to your everyday interactions, staff meetings, or shift change huddles.

If you really want to shape a workplace culture in a positive way, everyone at every level of an organization should be thanking one another regularly.

What does this have to do with safety and health? According to the Mayo Clinic, “Studies have shown that feeling thankful can improve sleep, mood and immunity. Gratitude can decrease depression, anxiety, difficulties with chronic pain and risk of disease.”

We know that healthier employees are less likely to be injured and recover more quickly if they are hurt, which is a compelling reason to add some gratitude to your workplace.

Learn more online at: oregonlottery.org/state-parks

It’s all because our brains are wired to look for problems, not for what is going well. Taking some time to flip the script, celebrating successes and recognizing those involved, can go a long way toward a happier and safer organization.

General compliments such as ‘great job’ can be seen as insincere, which may have unintended impacts. Talk with employees to understand how they want to be recognized for good work, as some people are uncomfortable receiving thanks and kudos in front of others. Then look for specific reasons to thank someone for their individual contributions. It let’s the employee know someone is noticing their efforts and the details. If the effort was made by an entire team or shift, it’s appropriate to recognize a group.

Being a leader in the restaurant and lodging industry takes time and effort. Find great resources to support your success journey at saif.com/safety-and-health/topics/be-a-leader

Your Oregon Lottery

Doing Good Things for Oregon State Parks

Voters launched the Oregon Lottery to support the programs and places that matter most to Oregonians. It started as a way to generate funds for economic development programs at a time when Oregon’s economy was struggling. Since then, voters have extended funding to several other programs to help support the things that make Oregon, well, Oregon. There’s no better example than Oregon State Parks. Thanks to the dollars generated from lottery play, along with certain user fees, our state park system is able to maintain all 250+ parks, beaches, viewpoints and heritage sites, no taxes required—a remarkable achievement!

If you’re a retailer, thanks for selling — or even just playing — Oregon Lottery games; you’re supporting our unparalleled state park system and other programs that matter in Oregon.

POWERBALL EFFECT:

Big Jackpots Bring Visibility to Sales

After Plaid Pantry, the Oregonbased retailer, sold the historic $1.3 billion Powerball ticket in early April, news stories about the win (and store) made national headlines. Neighbors who lived near the Northeast Portland store were buzzing with excitement.

For bars and restaurants offering traditional Oregon Lottery products such as Powerball and Mega Millions, it’s a good reminder that your business could be next to sell a big jackpot win.

“It’s a great opportunity to talk to your customers. ‘Hey, did you know the Powerball jackpot is worth X?’” said Tina Erickson, Oregon Lottery’s product

manager. “I’ve never been asked at a bar or restaurant about buying a ticket.”

It may not be widely known to customers that the majority of Oregon Lottery retailers who offer Video Lottery games also sell jackpot games.

In the case of Plaid Pantry, the retailer enjoyed the reward of a $100,000 bonus from Oregon Lottery for selling the jackpot ticket. For some retailers, that bonus has been used to help with a remodel, health care costs, or shared with employees.

Oregon Lottery is launching a pilot program to test digital jackpot signs in a limited number of bars and restaurants. The signs that display real time jackpot amounts are currently only available to stores.

In the meantime, Titus Overturf, an Oregon Lottery retail manager, suggests businesses with counter service, position play slips in a visible location. This may be next to the area where customers line up to

purchase food and drink. Then you won’t miss out on the opportunity for sales when jackpots climb.

“Let people know you sell the tickets,” he said. “When jackpots are big, it’s on the news every night. Customers may not know their local restaurant sells it.”

Top bars and restaurants with sizeable traditional wins (non-video) over past five years:

• Bumpers Grill & Bar, Fairview

• Ickabod’s Tavern, Beaverton

• J-ville Tavern, Jacksonville

• Tik Tok Deli, Portland

• Satellite Tavern, Portland

• TNT Hollywood Tavern, Salem

• Newport Steak & Seafood, Newport

• Shooters Pub & Grill, Eugene

• Elmer’s Restaurant, Hillsboro

• Tiny’s Tavern, Mt. Angel

How does the Oregon Lottery selling bonus work?

For selling any winning and validated Scratch-it or draw game ticket with a prize of $10,000 or more, a Lottery retailer receives a bonus equal to one percent of the offered or advertised prize won by the player up to a maximum bonus of $100,000. For example, if you sell a winning and validated annuitized prize of $8 million, the Lottery retailer receives a bonus of $80,000 regardless of the payment option chosen by the winner; for selling a winning and validated Scratch-it prize of $25,000, the selling Lottery retailer shall receive $250.

EQUIPMENT UPGRADES

Energy Trust of Oregon offers cash incentives for energy-efficient kitchen equipment helping you save energy, reduce utility costs and improve service. Incentives are available for high-performance ovens, hot food cabinets, dishwashers and more! With a buffet of options, energy savings are coming right up. Learn more at www.energytrust.org/foodservice.

WELCOME TO CAMP

A New Era for Alcohol Licensing in Oregon

The Oregon Liquor and Cannabis Commission (OLCC) is poised to revolutionize its alcohol licensing process with the introduction of the Cannabis and Alcohol Management Program (CAMP). Set to launch for alcohol licensees in August 2024, CAMP will bring unprecedented efficiency and convenience to licensees, ending the long-standing paper-based system that has been in place since the OLCC’s inception after the repeal of Prohibition.

Digital Transformation for Alcohol Licensees

For years, OLCC alcohol licensees have navigated the cumbersome process of receiving annual license renewal materials through the mail. CAMP is set to change this, offering an entirely digital platform designed to streamline and simplify the licensing process. This shift to a modern, online system marks a significant advancement, aligning the OLCC with contemporary technological standards and improving service delivery for alcohol licensees.

Key Benefits of CAMP

CAMP has already gone live for OLCC’s cannabis licensees. For alcohol licensees, CAMP offers numerous benefits when it launches this August:

• Paperless Processes: The transition to a fully digital platform eliminates the need for paperwork, making the process more efficient and environmentally friendly.

• Centralized Information: Licensees can view all relevant information, including licenses and permits, in one place, simplifying the management of their licensing activities.

• Online Applications and Renewals: Applying for and renewing licenses online saves time and reduces administrative burdens, allowing licensees to focus on their business operations.

• Easy Amendments: Licensees can submit requests to amend their licenses, such as changing the location or ownership, altering premises, or updating contact information, directly through the online portal.

• Flexible Payment Options: CAMP supports online payments, including credit/debit cards and ACH transfers. For those who prefer, cash or money order payments can still be scheduled with the OLCC.

• Authorized User Access: Licensees can connect authorized users, such as consultants or attorneys, to their accounts, ensuring seamless management and access to licensing information.

Collaborative Development and User Support

The development of CAMP has been a collaborative effort between the OLCC, Computronix (the vendor building the system), and representatives from the alcohol, cannabis, and hospitality industries. This collaboration aimed to ensure that CAMP is userfriendly and meets the needs of its diverse user base. Recognizing that any new system can be challenging to navigate initially, the OLCC is preparing user guides to assist alcohol licensees and applicants in using CAMP effectively. These guides will cover how to apply for licenses and amendments, among other functionalities.

Transitioning to CAMP

As the August launch date approaches, the OLCC will transfer the current license information to CAMP. For active alcohol licensees:

• You will receive a one-time Online Access Code via email and mail, along with instructions on creating a user profile and linking it your existing license. This transition will also support service providers who manage licensing activities for multiple clients, allowing them to consolidate all licenses into a single dashboard under one login.

• Licensees can expect specific information on transitioning to CAMP before the official launch.

- User guides in multiple languages (English, Russian, Spanish, Simplified Chinese, and Vietnamese)

- A live webinar (available for on-demand viewing)

For more information and updates, licensees are encouraged to check the CAMP section of the OLCC’s website (Oregon.gov/olcc/pages/camp.aspx) where they can also opt-in to receive email notifications about the CAMP rollout. And at any time, licensees can also contact the OLCC at OLCC.CAMP@OLCC.oregon.gov with any questions.

What’s Next: Upcoming Developments

OLCC is working to continue to improve the licensing experience for Oregonians. Following the August 2024 launch for alcohol licensing, CAMP will expand to include Alcohol Service Permits and Marijuana Worker Permits by February 2025. The OLCC is committed to ensuring a smooth transition and will provide continuous updates and support.

The introduction of CAMP marks a significant milestone for the OLCC and its alcohol licensees, promising a more efficient, userfriendly, and modern approach to alcohol licensing in Oregon. This digital transformation is a welcome change that will undoubtedly enhance the overall experience for all stakeholders involved. 

OREGON LIQUOR AND CANNABIS COMMISSION

COMPLIANCE CHECK-IN

Is Your Business Compliant With the New Oregon Consumer Privacy Act?

The Oregon legislative process is interesting. Trying to explain how it functions should be its own article. It used to be easier when the Oregon legislature met every other year, and most laws went into effect on January 1 of the following year. After Measure 71 passed in 2010, the Oregon legislature started having “long sessions” in the odd years and “short sessions” in the even years. What hasn’t changed is the work group process. To pass most consumer protection bills, a work group needs to reach consensus language that is presented to the legislature to consider.

Over 150 stakeholders participated in a four-year long work group process to develop the Oregon Consumer Privacy Act (OCPA). The OCPA is primarily based off of Colorado’s and Connecticut’s comprehensive consumer privacy laws.

What does this mean for restaurants and hotels?

First, the OCPA went into effect for businesses on July 1, 2024.

Second, the law only applies to larger businesses. But don’t stop reading until you determine if your restaurant or hotel is large under the law. It applies to businesses that, during a calendar year, process (collect, use, store, disclose, etc.) personal data from 100,000 consumers or process personal data from 25,000 consumers if 25 percent or more of annual gross revenue comes from selling personal data. The 100,000 threshold does not apply if the collection or use of personal data is only to process a payment transaction. However, if you (1) operate a website and (2) each year, have 100,000 Oregonians visit your website and (3) have analytics running on your website or embedded links to social media, congratulations: you are covered by the OCPA.

If your restaurant or hotel has already gone through steps to comply with other state comprehensive privacy laws or any international laws, such as the General Data Protection Regulation (GDPR), there’s not much left for you to do. Go down to the section marked “What’s different?” If this is the first comprehensive privacy law that applies to your restaurant or hotel, you have some significant work ahead of you.

What does the law require?

The OCPA is similar to other comprehensive state privacy laws in multiple ways:

(1) Oregonians have the rights to know (access what information you have about them), to correct inaccurate information, to delete information, to opt-out of certain processing, and to data portability (take their information to a different company). Oregonians will have the right (starting on January 1, 2026) to opt-out of the sale of personal data or targeted advertising by using a universal opt-out mechanism. Similar to some

other states, “sale” includes the exchange of personal data for valuable consideration (e.g., obtaining free website analytics by permitting the analytics provider to obtain information about the visitors on your website).

(2) Companies must obtain individual consent for uses of personal data that are not reasonably necessary for and compatible with any uses that were disclosed to individuals. Additionally, even if disclosed, certain uses of personal data require individual consent – targeted advertising, certain profiling, and the sale of personal data.

(3) Companies must think about what information they are collecting and how they’re using that information. Companies must try to minimize the amount of extraneous information they collect. They must implement reasonable administrative, technical, and physical security measures for the information they do have. And, when there is a heightened risk of harm to a consumer, companies must conduct a data protection assessment.

(4) Companies must provide certain information about the collection and use of personal data in a privacy notice on their website.

(5) Companies must have specific contractual provisions with third-party service providers to protect the use and re-sharing of information. This means that you need to review contracts with your point-of-sale/management operations vendor, payment processor, reservations/booking software, virtual/electronic key software vendor, outside IT vendor, etc.

(6) Teenagers 13 to 15 years old have opt-in rather than opt-out protections for certain uses of data.

What’s different?

The right of access is broader than other state comprehensive privacy laws; in addition to providing a copy of the consumer’s personal data, a business needs to either provide a list of specific third parties who have received the consumer’s personal data or a list of specific third parties with whom the business shares personal data.

Most exceptions apply to types of data, not to entities. As restaurants and hotels aren’t excluded as a general category from other state laws, this will not have the same impact on restaurants and hotels as it does for banks and doctor’s offices.

Some definitions are broader than in other laws, such as the definition of “sensitive data”.

Is it worth the cost to come into compliance?

I can’t answer that for you. What I can tell you is that the Attorney General can obtain $7,500 in civil penalties per violation – and that can add up quickly. If 100 people visit your website and the website doesn’t contain the required disclosures, that can cost up to $750,000 in civil penalties. On top of that, the Attorney General can recoup its costs and fees for investigating and enforcing the law. To prepare for enforcement, the Attorney General’s office hired two new positions on the data protection enforcement team.

Until January 1, 2026, if the Attorney General believes that a violation of the law can be fixed, the Attorney General needs to give businesses notice of the violation and a 30-day opportunity to fix the violation.

Is there anything else?

Yes, there is. There are exceptions for loyalty programs. Generally, a business needs to let an individual opt out of the business using personal data for targeted advertising, selling personal data, or using personal data to conduct certain profiling of the individual. But, if the business offers a rewards account or other loyalty program that provides special features or discounts in return for a customer’s consent to process personal information, the business can either comply with the opt out request or can notify the customer of the

conflict and confirm that the customer wants to withdraw from the loyalty program.

Priority checklist:

• Conduct a data protection impact assessment

• Establish process for accepting and responding to rights requests

• Review website privacy notice

• Review vendor contracts

This article provides a broad overview of key provisions of the OCPA. If the OCPA applies to your restaurant or hotel, reach out to a knowledgeable privacy professional to learn more about the law and specific steps you need to take to comply with the law.

NOVICK, MILLER NASH LLP

ABOUT

Eva Novick, an attorney with Miller Nash LLP, is a Certified Information Privacy Professional and leader of the firm’s privacy and data security team. Eva advises clients on complying with U.S. and international data privacy laws and remediating and responding to data security incidents. Eva can be reached at eva.novick@millernash.com or 503.205.2472.

4896-1080-3911.1

A COMMON FOUNDATION FOR YOUR ENTIRE TEAM

Equip your crew with a vital array of basic restaurant knowledge though easy to digest video courses.

SHAPE INDUSTRY & STUDENT FUTURES

Support Your Oregon Hospitality Foundation And Adopt A School

The Oregon Hospitality Foundation (OHF), established in 1992, is a critical player in bolstering the workforce, educational, training, and philanthropic needs of Oregon's hospitality industry. The Foundation has all hands on deck approach to support workforce development initiatives. We aim to build bridges between hospitality industry employers and workers seeking employment opportunities. The work is made possible by the generous support of partners, contracts, grants, and private donations like yours. By supporting the Foundation's initiatives and educational programs, you are not just donating but investing in our industry's future and the potential of our workforce.

The Foundation's Board of Directors is comprised of respected industry professionals dedicated to supporting Oregon's hospitality industry and workforce. However, their efforts alone are not enough; we need everyone’s help. Your participation in our Foundation is crucial to creating a better future and educating our soon-to-be workforce about the fantastic opportunities our industry has to offer. There are many ways to get involved, from speaking in classrooms to sponsoring a specific school. Your contribution is valued and integral to our cause, and we need and appreciate your support.

With local and national support from industry members, educators, Oregon Restaurant & Lodging Association (ORLA), and the National Restaurant Association Educational Foundation (NRAEF), ProStart, a nationwide career technical education (CTE) program, reaches more than 214,000 students in 2,100 high schools across 50 states. The program helps foster prosperity in the restaurant industry by developing the next generation of industry leaders.

When you get involved with OHF and local schools, you will be able to witness how this two-year high school culinary arts and

management program is not just curriculum but a platform that ignites the passion and potential of students, opens doors to fulfilling careers, and shapes the future of the hospitality industry.

ProStart is a shining example of the impact we can have on our future workforce. Supported by the Oregon Hospitality Foundation and a Community-Based Organization (CBO) with the Oregon Department of Education (ODE), this program involves over 7,700 Oregon high school students from 46 schools. The students learn from an industryderived, competency-based curriculum that teaches culinary techniques, restaurant management skills, and real-life restaurant sector experiences. Many students have gone on to successful careers in the hospitality industry, a testament to the effectiveness of the ProStart program. Their success stories inspire and give us hope for the future of our industry and ongoing support of our schools and the growth of the program.

Oregon, specifically in the 2023-2024 school year, has made significant strides in growing the ProStart program. We've tripled our active participation from 26 to 46 schools since the 2021-2022 school year. This is a testament to the dedication and support of our community, and we should all be proud and excited about the progress we are making. OHF thanks every industry member who continues to be involved in positively impacting our future workforce.

A career in hospitality offers limitless potential. Whether hospitality is a steppingstone to another industry or the start of their climb up the ladder, your time and inspiring story can help guide them. Adopting a school will directly support ProStart programming and educate students on how to succeed with job opportunities they may not have known about.

An investment with OHF supports our industry's workforce recruiting, retention,

advancement strategies, and philanthropic work benefiting operators and employees. With so many different opportunities to invest in our future, adopting a school of your choice for $2,500 could be one of the most impactful ways to get a firsthand connection to future employees; plus, you choose where your money goes. You will have the honor of directly presenting a $500 gift to fund supplies, share your experience, and more to the school. Your company support can offset some of the inflation and other challenges schools and their Hospitality Programs are encountering. McDonald Wholesale has been sponsoring schools for the past several years and positively impacting local ProStart Programs. In the 2023 - 2024 School Year, McDonald Wholesale sponsored Cascade High School, supporting over 150 students. They experienced the rewarding opportunity to go to the classroom, meet students, share about their company, and hear about what the students have learned in their high school classrooms.

Adopting a school exposes students to new careers and expands their sense of possibilities. The Oregon Hospitality Foundation and its partnership with industry members uniquely connects youth with their community and fills our future workforce with inspiration for how they can succeed in doing what they love to do. As a member of this community, your involvement is crucial in shaping the next generation. Together, we can provide youth with a safe place to explore their strengths, find new opportunities, and create a road to their forever path.

As ProStart Manager for the Oregon Hospitality Foundation, I look forward to sharing more information on how you can adopt a school and learn about other ways to show support. Connect with me at CSmith@OregonRLA.org.  COURTNEY SMITH, OREGON HOSPITALITY FOUNDATION

PERENNIAL PARTNERS

Celebrating ORLA’s Loyal Members

For the last several decades, ORLA's magazine has been a central platform for communication within the hospitality industry in Oregon. We haven't just told member stories – we've amplified their voices, shining a light on innovative menu trends, championing sustainable tourism practices, and tackling critical issues like workforce solutions.

70 + YEARS

• Majestic Inn & Suites

• The Ocean Lodge

• Sunset Oceanfront Lodging

• Windermere on the Beach

60 +

YEARS

• Best Western New Oregon

50 + YEARS

• Bargreen Ellingson

• Benson Hotel

• The Lodge Restaurant at Black Butte Ranch

• Coho Oceanfront Lodge

• Cousins Country Inn

• Fireside Motel

• Giovanni's Ristorante

• Goose Hollow Inn

• Hallmark Resort Newport

• Fathoms at Inn at Spanish Head

• Inn At Spanish Head Resort Hotel

• Lakeshore Inn

• NW Natural

• Pelican Shores Inn

• Pig 'N Pancake (multiple locations)

• Ringside Steakhouse

• Salishan Resort

• Salishan Restaurant

• Sayler's Old Country Kitchen

• The Waves Oceanfront Motel

• Westshore Oceanfront Suites

40 + YEARS

• A & W Restaurant, Stayton

• Amalfi's Italian Restaurant

• Banning's Restaurant

• Barley Brown's Brew Pub

• The Benson, Curio Collection by Hilton

• Best Western Inn at Face Rock Hotel & Suites

• Best Western Plus Hood River Inn

We've featured hundreds of members across the state, showcasing the incredible diversity and ingenuity of Oregon's hospitality scene. But the magazine's true impact lies in its ability to connect and empower our members. By sharing best practices and fostering collaboration, it has become a trusted source of information for industry professionals.

• Best Western Skyline Motor Lodge

• Cannon Beach Ecola Creek Lodge

• Cascade Dining Room at Timberline Lodge

• Columbia Gorge Hotel

• Cross Financial

• Crowne Plaza Portland Downtown

• Currents

• D. Michael Mills, Lawyer PC

• Dairy Queen of the Pacific Northwest

• Dairy Queen, Albany

• Dairy Queen, Coburg Road

• Diamond Lake Resort

• DoubleTree By Hilton - Portland

• Gather Food & Drink at the DoubleTree by Hilton - Portland

• Dreamer's Lodge

• Hayward Inn

• Highlander Motel & RV Park

• Holiday Inn Portland - Columbia Riverfront

• Larry's Garden Golf Restaurant

• The Mark Spencer Hotel

• Maverick Motel

• Ocean Terrace Condominiums

• Old Town Inn

• Portland Marriott Downtown Waterfront

• Quality Inn & Suites

• Redmond Inn

• Reedville Cafe

• Rendezvous Restaurant & Lounge

• Riverhouse on the Deschutes

• Schooner's Cove Inn

• Sea Sprite Guest Lodgings

• Shadow Hills Country Club

• Stratford Inn

• Sumpter Junction

• Sunriver Resort

• Surfsand Resort

• Timberline Lodge

• Tollgate Inn Restaurant

• Truss Restaurant at Portland Marriott

Downtown Waterfront

• United Salad Co.

• The Wilderness Inn

• Ye Olde Pancake House

In this issue, we celebrate those who've been with us the longest – the companies who have invested in and contributed to ORLA for 20 years or more. Your unwavering commitment is what makes our industry thrive.

Thank you for being a part of our story.

30 + YEARS

• 13 Virtues Brewing

• Adobe Resort and Restaurant

• America's Best Value Inn, Burns

• Americas Best Value Inn, Eugene

• Americas Best Value Sandman Inn

• Appletree Restaurant

• Astoria/Warrenton/Seaside KOA

• Baker Commodities

• Barracuda

• Bella Union

• Best Western John Day Inn

• Riverside at the Best Western Plus Hood River Inn

• Best Western Plus Mill Creek Inn

• Black Butte Ranch

• Boardman Marina & RV Park

• Boomer's BBQ

• Boston's

• Brewers on the Bay

• Bullwinkle's Family Food 'N Fun

• Burger Bob's Drive-In

• Cannon Beach Conference Center

• Cannon Beach RV Resort

• Capers Cafe and Catering Co

• Carl's Jr. Restaurants (multiple locations)

• Cascade Motel

• Channel House Inn

• Clarion Ontario

• Clubhouse Deli

• Concept Entertainment Group

• Cooper's Deli & Pub

• Courtesy Inn

• Courtyard By Marriott Portland Airport

• Curtis Foodservice Equipment

• Dairy Queen, Baker City

• Dairy Queen, Hood River

• Dairy Queen, Rhododendron

• Darden Restaurants, Inc.

• David's Brawny Burger

• Denny's Restaurant #6697, La Grande

• Denny's Restaurant, Pendleton

• Deschutes Brewery & Public Houses

• Dublin House Motel

• Eagle Cap Chalets

• Elephants Delicatessen

• Elks Lodge #336, Salem

• Elks Lodge, Cottage Grove

• Elmer's Restaurants (multiple locations)

• Embassy Suites By Hilton Portland Washington Square

• Flying Pie Pizzeria

• Frazier's

• Garth T. Rouse & Associates

• GeffenMesher

• Georgie's Beachside Grill

• Giuseppe's, Portland

• Godfather's Pizza (multiple locations)

• Graduate Eugene

• Grand Central Pizza

• Gubanc's Pub

• Happy Fortune

• Holland/Burgerville (multiple locations)

• Hood River Hotel

• Imperial River Company

• Jacksonville Inn

• Jasper's (multiple locations)

• JC's Pizzaria

• Kozy Korner

• Lord Bennett's

• Lucky House Deli

• Magoo's

• Manley's Tavern

• Marco's Cafe & Espresso Bar

• Maverick Hotel

• McMenamin's Columbia

• McMenamin's Tavern

• McMenamin's, 205 Place

• McMenamin's, Bagdad Theater & Pub

• McMenamin's, Barley Mill Pub

• McMenamin's, Black Rabbit Restaurant

• McMenamin's, Blue Moon Tavern & Grill

• McMenamin's, Broadway

• McMenamin's, Cedar Hills

• McMenamin's, Cornelius Pass Roadhouse

• McMenamin's, Corvallis

• McMenamin's, Edgefield Brewery

• McMenamin's, Fulton Pub & Brewery

• McMenamin's, Greenway Pub

• McMenamin's, High Street Brewery & Café

• McMenamin's, Highland Pub & Brewery

• McMenamin's, Hillsdale Brewery & Public House

• McMenamin's, John Barleycorn

• McMenamin's, Lighthouse Brew Pub

• McMenamin's, Market Street

• McMenamin's, Murray Avenue

• McMenamin's, Oregon City

• McMenamin's, Raleigh Hills Pub

• McMenamin's, Ringler's Annex

• McMenamin's, Riverwood Pub

• McMenamin's, Rock Creek Tavern

• McMenamin's, St. John Pub

• McMenamin's, The Ram's Head

• McMenamin's, Thompson Brewery & Public House

• McMenamin's, West Linn

• McMenamin's, White Eagle Cafe & Saloon

• McMenamins Dad Watson

• McMenamins Edgefield

• McMenamins Oak Hills Brewery & Pub

• McMenamins Old St. Francis School

• McMenamins, East 19th Street Café

• McMenamins, Inc.

• McMenamins, Mission Theatre & Pub

• Millsite RV Park

• Mist

• Mo's Restaurant

• Mo's, Florence

• Mo's, Lincoln City

• Mo's, Tolovana Park

• Mom's Kitchen, North Bend

• Mt. Hood Meadows LLC

• Mt. View RV

• Multnomah Falls Lodge

• Newport Steak & Seafood

• Nite Hawk Cafe & Lounge

• Ocean Front Motel

• OK Corral, Grants Pass

• Olive Garden (multiple locations)

• Omar's Steak & Seafood

• Oregon Fine Foods

• Original Pancake House (multiple locations)

• Oswego Lake Country Club

• Otto's Sausage Kitchen

• Papa Murphy's Pizza, La Grande

• Papa Murphy's Pizza, Pendleton

• Performance Reps Northwest

• Philadelphia's Steaks & Hoagies

• Pinocchio's Pizza

• Ponderosa Motel

• Portland General Electric Co.

• Quest Investment Management Inc.

• Republic National Distributing Co.

• Ringo's Tavern - Keizer

• River House Inn

• Roger's Restaurant

• Rogue Regency Inn and Suites

• Rose's Equipment & Supply

• Rustlers Inn

• Salem Campground & RV's

• Sandcastle Beachfront Motel

• Sentinel

• Stanford's

• Steelhead Brewery & Cafe

• Stephanie Inn

• Stockpot Restaurant

• Subway Sandwiches (multiple locations)

• Sybil's Omelettes Unlimited

• Super 8

• Surf and Sand Inn

• Sylvia Beach Hotel

• Tables of Content at Sylvia Beach Hotel

• Taco Time, Beaverton

• Tom's Pizza & Sports Pub

• Truck 'N Travel Restaurant

• US Foods

• Vacation Villages of America

• Valley Cafeteria

• Wayfarer Restaurant

• Wild River Brewing & Pizza Co.

• Willamette Valley Vineyards

• Windy River Restaurant & Lounge Inc.

• Wooden Nickel Pub and Eatery

• Wooden Nickel Tavern

• Yellow Flamingo #2

20 + YEARS

• A & W, Hermiston

• ABC Enterprises, Inc.

• Albany Visitors Association

• Andrew's Pizza & Bakery

• Arctic Circle, Newport

• Ashland Chamber of Commerce

• Ashland Springs Hotel

• Ashley's (multiple locations)

• Auntie Anne's

• Baja Fresh Mexican Grill (multiple locations)

• Bandon Dunes Golf Resort

• Bentley's

• Best Little Roadhouse

• Best Western Hermiston Inn

• Best Western Plus Columbia River Inn

• Best Western Plus Rama Inn & Suites

• Big Jim's Drive In, The Dalles

• Big O Bagels

• Big Pines RV Park

• Bill's Tavern & Brewhouse

• Blackfish Cafe

• Boone's Junction

• Buoy 9 Restaurant & Lounge

• Burrito Amigos (multiple locations)

• Cafe Today (multiple locations)

• Cafe Yumm! (multiple locations)

• Camp 18 Restaurant

• Casa El Mirador

• Chang's Mongolian Grill

• Charlie's Produce

• Clackamas County Tourism & Cultural Affairs

• Clamity Jae's

• Coach's Bar & Grill

• Comfort Suites - Springfield

• Cookie Connection

• Courtyard by Marriott Eugene-Springfield

• Cousins Restaurant

• Dairy Queen, Cedar Mill

• Dairy Queen, John Day

• Dairy Queen, Junction City

• Dairy Queen, Scappoose

• Dairy Queen, The Dalles

• DeAngelo's Catering and Events

• Diamond Room

• Dooger's

• Dooger's Seafood & Grill

• Dossier

• Driftwood Restaurant & Lounge

• Dutch Bros, LLC (multiple locations)

• Ecola Seafood Restaurant

• El Gaucho

• Elizabeth Oceanfront Suites

• Elmer's Restaurants (multiple locations)

• Emerald Fruit and Produce Co. Inc.

• Emerald Lanes

• Evergreen Restaurant Group

• Executive Inn

• Explore Lincoln City

• Fairfield Inn and Suites By Marriott

• Geiser Grand Hotel

• Golden Valley Brewery & Pub

• Good Times Cafe & Bar

• Great American Pizza Co.

• Hampton Inn - Portland Airport

• Helvetia Tavern

• Highland Pub & Sports Bar

• Hilton Garden Inn

• Hole In the Wall BBQ

• Holiday Inn Express & Suites

• Holiday Inn Express Grants Pass

• Hospitality Inn

• Hotel Elliott

• Inn at Cannon Beach

• Inn at Cape Kiwanda

• Inn at Seaside

• Inn at the Convention Center

• J's Restaurant & Lounge

• JD's Sports Pub and Restaurant

• Joe's Cellar

• Kennedy School Bed & Breakfast

• Kentucky Fried Chicken (multiple locations)

• Kyllo's Seafood & Grill

• Langdon Farms Golf Club

• Legends At Spirit Mountain

• Lighthouse Inn

• Linn City Pub

• Looking Glass Inn

• Mac's Restaurant & Nightclub

• McCallum's Custom Catering

• McDonald's Corporation

• McMenamin's, Boon's Treasury

• McMenamin's, Boone's Treasury

• McMenamin's, Crystal Ballroom & Brewery

• McMenamin's, Edgefield Winery

• McMenamin's, Grand Lodge

• McMenamin's, Greater Trumps

• McMenamin's, Hotel Oregon

• McMenamin's, Kennedy School

• McMenamin's, North Bank

• McMenamin's, Roseburg

• McMenamin's, Sherwood

• McMenamins Grand Lodge

• McMenamins Hotel Oregon

• McMenamins Kennedy School

• McMenamins White Eagle

• Mingo

• Mo Betta Deli

• Mo's Annex

• Mo's At Cannon Beach

• Mo's West

• Mother's Bistro & Bar

• Mountains Edge Sports Bar & Grille

• Mr. Fultano's Family Pizza Parlour

• Mt. Hood Vacation Rentals

• Mulligan's Pub

• Newport Chowder Bowl

• Norma's Seafood & Steak

• Northwest Restaurants, Inc. (multiple locations)

• Noti Pub

• NW Portland International Hostel & Guesthouse

• O'Brien's

• Oak Tree Northwest Bar & Grill

• Old Market Pub & Brewery

• Old Parkdale Inn

• Original Joe's (multiple locations)

• Outback Steakhouse (multiple locations)

• Overleaf Lodge & Spa

• Papa Murphy's (multiple locations)

• Papa Murphy's Pizza, Klamath Falls

• The Paramount Hotel

• Pastini (multiple locations)

• Pelican Pub & Brewery (multiple locations)

• Peppermill Restaurant

• Pietro's, Milwaukie

• Pine Valley Lodge

• Pirate's Cove Restaurant

• Plainview Motel & RV Park

• Plaza Inn & Suites at Ashland Creek

• Prime Time Sports Bar & Grill

• Professional Benefit Services

• Prospect Historic Hotel - Motel & Dinner House

• Red Robin (multiple locations)

• Reeder Beach RV Park & Country Store

• Residence Inn by Marriott Eugene Springfield

• Richard's Deli and Pub (multiple locations)

• River Rock Cafe

• Rooster's

• Ruth's Chris Steak House

• Sassy Onion Inc.

• Scotty's

• Sea Crest Motel

• Seal Rocks RV Cove

• Seven Feathers Casino Resort

• Silverado

• Singing Springs Resort

• Skylight Theatre & Pub

• Skyline Restaurant

• Spirit Mountain Casino

• Spirit Mountain Lodge

• Sweet Waters Family Restaurant

• Sweetwaters Restaurant & Lounge

• Sybaris

• Table Rock Motel & Vacation Rentals

• Taco Del Mar, SE MLK

• Tik Tok Restaurant & Bar

• Timbers Bar & Grill (multiple locations)

• Tommy's 4th Street Bar & Grill

• Tryon Creek Grill & Sports Bar

• Tu Tu' Tun Lodge

• Victorian Cafe

• Visit Central Oregon

• Wall Street Pizza, Sandy

• Westcliff Lodge

• Wet Dog Cafe & Astoria Brewing Co

• Wetlands Brew Pub & Sports Bar

• Whispering Woods Resort

• Wichita Pub, Clackamas

• Wild Goose Cafe

• Wild Hare Saloon & Cafe

• WildFlower Grill

• Youngberg Hill

• Yukon Jacks Steakhouse & Saloon

LODGING PERFORMANCE

Hotel Benchmark Data

The information 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 industry data at OregonRLA.org in the Resource Library.

RESTAURANT INDUSTRY SNAPSHOT

County Job Posting Data

The following data, sourced from Lightcast, is provided by the Oregon Hospitality Foundation. Lightcast offers a hybrid dataset derived from official government sources such as the US Census Bureau, Bureau of Economic Analysis, and Bureau of Labor Statistics. The following illustrates the number of restaurant and drinking places jobs by county. (source: Lightcast, Oregon Employment Department).

NEWS BRIEFS

Happenings From Around the Industry

ORLA Membership Just Got More Valuable!

Starting in October, our award-winning quarterly magazine will be mailed exclusively to members. Why the change? Because the insights within this publication offer valuable content curated for our dedicated members including exclusive industry intel to stay ahead, membership benefits decoded for maximum impact, and compelling content addressing your specific needs. Renew your membership or join ORLA today to unlock exclusive access to this invaluable resource. Visit Oregonrla.org/membership

Women in Hospitality & Tourism

ORLA is developing a new event specifically for women professionals in Oregon's hospitality and tourism industry. The symposium will be held on Saturday, September 21, 2024, at the Riverhouse on the Deschutes in Bend, the day before the ORLA Hospitality Conference. Network, connect, and be inspired alongside fellow industry leaders as we explore the power of mentorship, collaboration, and building a network that lifts you up. Don't miss this chance to elevate your journey! Visit Oregonrla.org/events for more information.

Restaurant Technology Report 2024

The National Restaurant Association released its Restaurant Technology Landscape Report 2024. This new research finds consumer attitudes toward restaurant technology varies greatly by demographic and service segment—full-service, limited-service and delivery. Find out which technologies customers in each segment would like to have, really want, and must have, and see where operators plan to invest in technology. Visit Restaurant.org.

Free Training for Members on Human Trafficking Awareness

Through a unique partnership with Businesses Ending Slavery and Trafficking (BEST), human trafficking awareness training is now free to all ORLA members and their staff. This comprehensive training goes beyond just awareness, providing specialized skills in human trafficking prevention. This program equips restaurant and lodging employees to recognize the signs of human trafficking and empowers them to report it safely. Visit OregonRLA.org/trafficking for more info and to access training codes.

Preferred Partner in Lending

What are your plans for 2024? If they involve investing in your business, then you’re going to need quick access to capital. ORLA has partnered with Adesso to offer our members exclusive access to their financial suite of products. Whether you need help applying for the FICA Tip Credit or an SBA loan, Adesso can make it happen. Learn more at AdessoCapital.com/partner/orla.

WHAT YOUR PEERS ARE SAYING

Meet Some Oregon Restaurant & Lodging Association Members

Membership in ORLA means being part of the only organization in the state devoted to protecting and promoting the interests of our industry. It’s all of us together that makes that possible.

Get inspired by these peer profiles where members share life lessons learned from working in this industry. And for a little seasonal fun, we also wanted to know if they prefer scenic detours or sky-high views for summer trips, and what food they like grill on the BBQ?

Tell Your Peers a Little About You! If you are a member, and are willing to be profiled here, please email us at info@OregonRLA.org. Also, let us know if there is a question you would like to see your peers answer.

GET TO KNOW SOME OF YOUR PEERS BY READING THEIR RESPONSES TO THESE EMPLOYEE RELATED QUESTIONS:

What is a life lesson you've learned from working in this industry?

What qualities are most important for effective leadership?

ANNA MARIA PONZI

Linfield University, McMinnville

Title: Director of the Center for Wine Education

Joined the Company: 2023

Member Since: 2024

Scenic detours or sky-high or views? Any kind of plane anywhere, but also a long drive to an unknown locale.

Fav food to grill on the BBQ? Copper River salmon, veggies paired with my delicious rice pilaf and a glass of Oregon Chardonnay

What is a life lesson you've learned from working in this industry?

The smallest detail creates the biggest impact. A flower, a candle, a handwritten menu, a teacup and a saucer, a small glass of wine. Intentional hospitality is the best!

JENNIFER BRUSA

Beloved Cheesecakes, Albany

(photo with husband, Makai Brusa)

Title: Owner

Started the Company: 2019

Member Since: 2024

Scenic detours or sky-high or views? Drive

Fav food to grill on the BBQ? Husband’s grilled tri-tip steak

What is a life lesson you've learned from working in this industry?

Owning Beloved Cheesecakes and enduring many trials, I have realized the power of perseverance, and being persistent in everything I do helps me accomplish success

JENNA THOMAS

TempurSealy Hospitality, Sacramento, CA

Title: Senior Territory Manager

Joined the company: 2023

Member Since: 2024

Scenic detours or sky-high or views? Scenic detours

Fav food to grill on the BBQ? Corn

What qualities are most important for effective leadership?

Communication, empathy, & decisiveness.

What is a life lesson you've learned from working in this industry?

Building relationships and networking is everything. People in this industry are a cut above; kind, welcoming and gracious, so happy to be apart of it.

EVAN BRAMMER

BeardTech, Pacific Northwest

Title: Technology Guru

Started the Company: 2014

Member Since: 2024

Scenic detours or sky-high or views? Road warrior!

Fav food for the BBQ:Tri-tip steak

What is a life lesson you've learned from working in this industry?

In this industry I've learned that it only takes one moment to make or break a customer experience. Patience and kindness are quintessential.

SEAN RAY

Barran Liebman LLP, Portland

Title: Partner

Joined the company: 2012

Member Since: 2024

Scenic detours or sky-high or views?

Flying high

Fav food to grill on the BBQ? Tomahawk ribeye

What is a life lesson you've learned from working in this industry?

Pick your battles. Not everything needs to be a fight (though some things do), and compromise can be an effective resolution. Works at home, too.

Matthew Miller

Miller’s BBQ, Salem

(photo with late grandma, Betty Burnham)

Title: Owner / operator

Joined the Company: 2023

Member Since: 1932

Scenic detours or sky-high or views? I love to drive. It is harder but you see more. Fav food to grill on the BBQ? Brisket!

What qualities are most important for effective leadership?

I think an effective leader not only leads by doing but also has compassion for those he/she is leading. Everyone has a story.

YOUR NAME HERE

Tell your peers about yourself! Would you like to be profiled in the next issue of Oregon Restaurant & Lodging Association magazine? Reach out to Lori Little at LLittle@OregonRLA.org

Not yet a member? By banding together we have a stronger advocacy voice, save with group purchasing power, share inside info, and support the training of our workforce. Visit OregonRLA.org/membership to see the many benefits of membership and join today!

SAPANA PATEL

Best Western McMinnville Inn

Title: Owner

Joined the Company: 2016

Member Since: 2020

Scenic detours or sky-high or views? Scenic drive through the countryside

Fav food for the BBQ:Tandoori Chicken Tikka

What life lessons you've learned from working in this industry?

The hospitality industry has taught me the importance of Resilience (overcoming gender biases), Adaptability (flexibility and openness to change for growth and success), Confidence (Believing in yourself and your capabilities), Networking (Building strong professional relationships), Leadership (Inspiring and empowering your team), Innovation (Staying creative and proactive), Mentorship (Guiding and supporting other woman in the industry), and most importantly having Patience.

HOW CAN WE SERVE YOU?

Membership in ORLA means being a part of the only organization in the state devoted to protecting and promoting the interests of the entire hospitality industry. Contact us for questions; let us know what issues are affecting your business and how we can help. We have your back!

MEMBERSHIP CONTACTS:

STEVEN SCARDINA

Senior Regional Representative 503.718.1495

SScardina@OregonRLA.org

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

MAKENZIE MARINEAU

GA and Regional Leadership Teams Coordinator 541.404.0033

MMarineau@OregonRLA.org

AIDAN EARLS

Executive Coordinator Government Affairs 971.224.1508

AidanE@OregonRLA.org

OREGON RESTAURANT & LODGING ASSOCIATION MAIN OFFICE: 503.682.4422 • info@OregonRLA.org

MEMBER SOLUTIONS

Save Time and Money with ORLA’s Cost-Saving Member Programs | OregonRLA.org

PREFERRED PARTNERS

HOSPITALITY BUSINESS INSURANCE: HIP

ORLA Members receive a free audit of insurance and risk management programs and can save an average of 10-15%.

ORLA FINANCE CENTER

ORLA Members access huge savings with various tax credit programs and small business lending.

HOSPITALITY PARTNERS

CREDIT CARD PROCESSING

ORLA Members get a discounted flat swiped rate of 2.3% + .05 a transaction, plus additional fees waived and tools to run your business more efficiently.

WORKERS’ COMP INSURANCE

ORLA’s group program with SAIF affords members an additional 7% premium discount if they meet the eligibility requirements.

Find additional member-to-member exclusive cost-saving offers and benefits aimed at improving your bottom line online at OregonRLA.org/hospitality-partners

• ASCAP - Members can save up to 20% off their first-year music license fees.

• BMI - Members can save up to 20% off their music licensing fees.

• Check This Out - Up to $1,000 refund on SMS campaigns and no set-up fee.

• Garth T. Rouse & Associates - Comprehensive health insurance services including highly competitive rates.

• GigSmart - Savings on temporary and permanent staffing solutions.

• Oregonian | OregonLive - Deep savings on high impact marketing strategies from Oregonian Media Group.

• PenridgeGlobal - Progressive discounts on orders of select custom window treatments for ORLA Members.

• RX Music - Members save up to 50% off normal pricing for curated music or music video programs.

• Ubiquity - Discounts on easy-to-use, affordable 401(k) solutions.

• Workstream - Members save 10% on hiring, team management and payroll products. Plus waived install fees.

NEW MEMBERS

ORLA Would Like To Welcome The Following New Members From February 2024 – April 2024

• Aloft Portland Airport at Cascade Station, Portland

• Assembly LLC, Portland

• BeardTech, Portland

• BELFOR Property Restoration, Springfield

• Beloved Cheesecakes, Albany

• Blac-N-Bleu Bistro, Roseburg

• Bolante.NET, Salem

• Cascada PDX, Portland

• Coach House Restaurant, Coos Bay

• Courtyard by Marriott Portland City Center, Portland

• DeNicola's Restaurant, Portland

Where to go for training

• Farleigh Wada Witt, Portland

• Hot Lake Resort, La Grande

• Huber's Restaurant, Portland

• Killer Burger LLC, Portland

• Roto Rooter, Tualatin

• Seaside Chamber of Commerce, Seaside

• Sheild Catering, Eugene

• The Wharf Fresh Seafood Market & Eatery, Medford

• Ubhill One Concessions, Eagle Point

• Woodblock Architecture, Inc., Portland

CREATE A CULTURE OF FOOD SAFETY

Train Your Team with ORLA’s ServSafe® Manager Training

• Training to protect against foodborne illness

• Covers FDA Food Code / Oregon Food Code

• Meets the “Demonstration of Knowledge” requirement

• Meets “Person in Charge” requirement

• Meets “Food Handler” requirement

• Certification is valid for 5 years

PRIVATE COURSES

If you have 20 or more employees for the ServSafe course, and you have a classroom setting, we can provide the trainer at no additional cost! Companies may also combine employee groups to meet the 20-person minimum. Contact Paul Folkestad at ORLA for details at 503.753.3696.

IN-PERSON COURSES

Join other industry professionals for in-person instruction and testing. Classes are usually held throughout the state on Mondays. Find dates at OregonRLA.org/ServSafe.

UPCOMING IN-PERSON CLASSES:

• Monday July 22, Wilsonville

• Monday August 12, Wilsonville

• Monday August 14, Eugene

LOOKING AHEAD

AAHOA NW Region Charity Golf Tourney

Women in Hospitality & Touism

AHLA's Hotels on the Hill