Restaurant & Lodging - Summer 2021 by Oregon Restaurant & Lodging Association

SU M M ER 2021

The Future of Hospitality Company Culture, Innovative Ideas, and Robots

How the ERTC Could Save You Thousands

Notable Wins During 2021 Legislative Session Workforce Challenges Need Smart Strategies, Partnerships

CRISP, PORTLAND PHOTO BY SIANY, COURTESY OF CRISP SALADS

OregonRLA.ORG 1

Oregon Restaurant & Lodging Association | SUMMER 2021

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Ask your agent for an ORLA Group quote.

Your s s i M Don’t ance For Ch

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The ORLA Group now getting an additional SAIF WORKERS’ COMP PREMIUMS FOR 2021 ORLA members who meet the group eligibility requirements can receive

an additional 21% discount with SAIF in the ORLA group plan, upon workers’ comp renewal date.

THIS IS THE LARGEST DISCOUNT AVAILABLE FOR OREGON’S HOTELS AND RESTAURANTS! 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.

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Oregon Restaurant & Lodging Association | SUMMER 2021

ABOUT

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

PUBLISHER JASON BRANDT / PRESIDENT & CEO

JBrandt@OregonRLA.org LORI LITTLE / EDITOR

LLittle@OregonRLA.org HEIDI JANKE / DESIGN

HJanke@OregonRLA.org

MEMBERSHIP

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

ADVERTISING

Please support the advertisers herein; they have made this publication possible. For information on advertising opportunities, please contact ORLA: Marla McColly Director of Business Development at 503.428.8694 or MMcColly@OregonRLA.org

SUBSCRIPTIONS

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

2020-21 ORLA BOARD OF DIRECTORS

Masudur Khan, Chair, Seaside Lodging LLC John Barofsky, Vice Chair, Beppe & Gianni’s Trattoria Shannon McMenamin, Secretary, McMenamins Harish Patel, Treasurer, Hampton Inn Dani Rosendahl, Immediate Past Chair, The Pit Stop Sports Bar & BBQ Grill Richard Boyles, Mereté Hotel Management Joe Buck, Babica Hen Cafe, Gubanc’s, Lola’s Cafe Don Crowe, Bandon Dunes Golf Resort Mike Daley, Pollin Hotels Emma Dye, Crisp Treva Gambs, Gamberetti's Italian Restaurant Jim Hall, Independent Restaurant Concepts (IRC) Steven Johnson, Vip's Industries Eli Katkin, Brickroom Matt Lowe, Jordan Ramis Attorneys at Law Bobbie McDonald, Sysco Portland Patrick Nofield, Escape Lodging Company Tom O’Shea, Sunriver Resort Buggsi Patel, BHG Hotels Komal (Tina) Patel - Ex Officio Board Member, ALKO Hotels Katie Poppe, Blue Star Donuts Rick Takach, Vesta Hospitality Randy Xavier, US Foods

Todd Montgomery, OSU Cascades, Bend

PHOTO: COURTESY OF OSU CASCADES HOSPITALITY MANAGEMENT

SUMMER 2021 The Future of Hospitality COVER STORY 19 The Future of the Hospitality Company Culture, Innovative Ideas, and Robots SPECIAL SECTION 25 Buyer's Guide ORLA's Annual Product and Service Resource Guide ADVOCACY 8 Advocacy Update Notable Wins During 2021 Legislative Session 15

Employee Retention Tax Credit PPP? Yes. RRF? Absolutely. ERTC… Huh?

SOLUTIONS 37 Forward Tech in Foodservice Solutions for Operational Changes and Challenges 39

It’s Your Business Building a Safe Workforce for Your Future

"Post Pandemic" Restaurant Leasing Negotiating Your Next Deal

OREGON HOSPITALITY FOUNDATION 16 The Perfect Storm Workforce Challenges Need Smart Strategies, Partnerships CHAMPIONS 42 Industry Partnerships County Leaders Stand Behind Oregon’s Hospitality Businesses IN EVERY ISSUE 7 From the CEO The Bright Light at the End of the Tunnel 44

Lodging Performance Report Hotel Benchmark Data

News Briefs Industry Happenings

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

Cost-Saving Programs Member-Exclusive Benefits

49 New Members Welcome! 50

Looking Ahead ORLA Three-Month Calendar OregonRLA.ORG 5

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Oregon Restaurant & Lodging Association | SUMMER 2021

Brought To You By

FROM THE CEO Building Back Your Team

he chorus of voices is palpable. We don’t have the teammates we need to give ourselves a fighting chance to meet and exceed the expectations of our customers. Pent up demand will continue to unleash itself on our restaurant and lodging establishments across Oregon while we face this dilemma. And forecasts for continued demand look promising for years to come showcasing how important it will be for employers to identify strategies they need to build back their teams and keep them happy. This summer issue of ORLA’s magazine includes content rich strategies as you wrestle with what is best to make progress in matching workforce supply with ongoing customer demand. And partners like Oregon State University, ORLA’s Hospitality Foundation, and workforce development boards around Oregon are becoming increasingly aware of the extent of the problem. Approximately 400 ORLA members responded to a recent survey about workforce incentives as we all work to encourage a return to work mentality within our local economies. Participation in this survey was double what we typically see which speaks to the seriousness of the challenge.

their workforce shortage is either non-existent (four percent) or less than 20 percent of what they need (16 percent). 37 percent of respondents said they have 20-30 percent fewer employees than what they need, 30 percent of respondents have 30-40 percent fewer employees than they need, and 12 percent of respondents have 50 percent or more fewer workers than they need to meet demand. In the coming years, ORLA through its Hospitality Foundation will need operators across our state to take action and become more engaged around community tables. Workforce solutions have always been elusive but there are tangible things you can do to improve the climate for workforce options.

Here are a few action steps you can consider right now:

Oregon has nine “Local Workforce Areas” to support locally driven decisions and programs. Northwest Oregon Works is the first to identify the hospitality industry as a major sector of their economy. Past ORLA Chair Zach Poole is leading by example by serving on his regional workforce board. You can look into doing the same: State of Oregon Local Workforce Development Boards (http://bit.ly/sorLWDB).

Engage the Oregon Hospitality Foundation and our Executive Director Wendy Popkin. Wendy brings a wealth of experience in helping you connect with local schools, community colleges, and accredited training curriculum for both restaurant and lodging careers. These programs exist to keep brand new employees engaged while also advancing those who are already on your team. Email Wendy at WPopkin@oregonrla.org and visit OregonHospitalityFoundation.org.

3 Roughly 62 percent of respondents are providing incentives to prospective employees to accept job offers. Incentives range from meal and health insurance benefits not previously offered to cash bonuses both at the time of hire and/or after a certain duration of employment has been met. Many respondents referenced cash incentives ranging from $100 - $1,000 with many triggering bigger bonuses if employees stick around through the end of summer. How bad are the shortages in the industry? According to the survey, approximately 80 percent of respondents have a workforce shortage greater than 20 percent. In other words, only 1 in 5 operators said

Introduce yourself to Todd Montgomery with Oregon State University’s Hospitality Management Program based at the Cascades Campus. Todd is constantly working on new tools including automation that can assist us all in shaping the future of our teams. Todd can be reached via email at Todd.Montgomery@osucascades.edu. We will need to up our game to face the seriousness of this challenge. Solutions exist in both short-term and longer-term strategies. And they all depend on people just like you raising your hand and plugging in. We hope to see you out on the field.  JASON BRANDT, PRESIDENT & CEO, ORLA

Jason Brandt serves as the President & CEO of the Oregon Restaurant & Lodging Association. He can be reached via email at JBrandt@oregonrla.org. OregonRLA.ORG 7

ADVOCACY UPDATE Notable Wins During 2021 Legislative Session

onducting a legislative session in the middle of a global pandemic was as challenging as you might imagine it to be. The 2021 Oregon Legislative Session was held remotely for the most part, with COVID-19 cases among the members leading to interruptions, lobbyists and the public not being allowed in the building and technological glitches before and during committee meetings. The inability to meet in person coupled with the introduction of almost 4000 bills this session, meant there was a lot that did not get done. The focus for legislative leadership was on police reform, housing and social justice. There was also a historic amount of money available for legislators to work with this session between federal dollars coming in the forms of the CARES Act, the American Rescue Plan Act (ARPA), and an additional 1 billion in state revenue. For the hospitality industry, we gained some victories to help our members and managed to help kill some bad bills that would have negatively impacted operators. Below is a summary of the key legislation from the 2021 session for our sector. More information on these and other bills can be found at OregonRLA.org.

WINS

SB 317A Allows holder of full onpremises sales license to make retail sales of mixed drinks in sealed containers for off-premises consumption. This bill passed the House and Senate and at the time of this writing, was on Governor Brown’s desk, awaiting her signature. The bill makes permanent the ability for bars and restaurants to offer mixed drinks for takeout or delivery if the guest also purchases a substantial food item. ORLA supported this bill and testified numerous times in favor of it HB 3361 (Passed) - Requires third-party food platform to enter into agreement with food place before arranging delivery of 8

orders from food place or listing food place on application or website. This bill was at ORLA’s request and was sponsored by Rep. David Gomberg (D-Central Coast), Rep. Rob Nosse (D-Portland) and Rep. Daniel Bonham (R-The Dalles). The bill requires third-party food platforms to obtain written consent from restaurants before using their menu, likeness, pricing, etc. ORLA worked with the third-party technology companies on this bill and testified in support at the public hearing on March 24. The bill passed the House and Senate and was signed by the Governor on June 8, 2021.

insurance tax rates shall be used to determine rates for 2022, 2023 and 2024.

HB 3178 (Passed) - Temporarily removes condition for being deemed "unemployed" that individual's weekly remuneration for part-time work must be less than individual's weekly unemployment insurance benefit amount. ORLA President & CEO Jason Brandt was invited to testify alongside BOLI Commissioner Val Hoyle on a similar bill passed last year during the second special session of the Legislature to allow for employees to pick up minimal shifts and still keep their unemployment benefits.

This is one of several bills intended to address the issues with the Unemployment Compensation Trust Fund, Unemployment Insurance (UI) Tax rates and experience ratings.

The bill helps employers keep staff while protecting employees during the pandemic crisis. This bill is a technical fix of the bill passed in 2020. It passed the House and Senate and was signed by the Governor on May 17, 2021, the same date the bill became effective. HB 3389 Extends look-back period used to determine Unemployment Compensation Trust Fund solvency level from 10 years to 20 years. Provides that calendar years 2020 and 2021 may not be considered high benefit cost period for purposes of making determinations of solvency level of fund. Provides that employers’ experience ratings used to determine 2020 unemployment

Oregon Restaurant & Lodging Association | SUMMER 2021

Provides deferral of up to one-third of 2021 unemployment insurance taxes for employers whose tax rates increased by 0.5 percentage points or more from 2020 to 2021. Authorizes forgiveness of percentage of deferrable taxes according to tax rate increase brackets. Reduces fund adequacy percentages used to determine employer tax rate schedules.

ORLA testified in support with two additional changes to the bill: One, instead of a deferral of up to one-third of 2021 UI taxes for employers whose tax rates increased by 0.5 percentage points or more from 2020 to 2021, it should be up to two-thirds deferral if the tax rate increased by one percentage point or more; Two, use a combination of federal relief funds and the current UI Trust Fund to help pay down the obligations for those industries hardest hit by the UI Tax increase. At the time of this writing, the bill was in a sub-committee of Ways and Means but was expected to pass out of the House and Senate and be signed by the Governor. HB 2205 (Dead) - Establishes procedure for person to bring action in name of state to recover civil penalties for violations of state law. The Private Attorney General Act (PAGA) would have allowed private special interests to file lawsuits in the name of the State of Oregon for statutes established to protect workers through education and enforcement actions by state agencies. ORLA opposed this bill as it would seriously threaten businesses

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OPEN OREGON NOW BY OFFERING SAFE AIR & SURFACES

hat’s the best method of sanitizing your air and surfaces, to keep your staff and customers safe? Key things to look for when shopping options are safety, effectiveness, cost, OSHA and CDC requirements or suggestions, and easy to understand - easy to use. Starting with safety, most air purifiers have one or more of the following risks: are carcinogenic and can lead to lung cancer, are legally restricted and dangerous to use in an occupied room, can damage your HVAC and/or the environment, and are not safe to clean. These systems include those that produce dangerous ozone, ionization, UVC lighting/radiation, PCO and PECO, ESP and even HEPA. Be sure to know what you have in place, especially if it is installed in your HVAC and know the dangers. A good salesman will tell you all of the good features that their system has, but will not share the dangerous, ineffective, or costly aspects of their equipment. YOU have to do the research and make informed decisions. Don’t exchange the danger of COVID with the danger of running your equipment! Most air purification systems work by pulling air through a filter to trap the live contaminants and hold them, and if the system is in your HVAC system, it is only working when the fan is on, which is not continuously. Some important facts to know are that HEPA filters are not a technology, only a filter, and they work great when they are new but that is the time that they shed a tremendous amount of fiberglass shards into the air, which is linked to lung cancer. When the filters are not so new, the fiberglass shards are sharply reduced, but so is the efficiency of the filter. To make matters worse, HVAC systems pull contaminated air from throughout the room to the HVAC intake vent, across your customers and staff. In addition, there isn’t a system that can singlehandedly achieve the OSHA requirement of four to six (4-6) air exchanges per hour. Lastly, most air purification systems take a minimum of six hours and up to 48 hours to do their job and are not quick to address recontamination. That’s all the bad news. The good news is that there is now

Oregon Restaurant & Lodging Association | SUMMER 2021

a technology that is 100% safe, natural, FDA approved and decontaminates your air at 99.9% of all germs, viruses, bacteria and more in only three (3) minutes. It is also the only technology that also decontaminates all of your surfaces while it is sanitizing your air at 99.9% effectiveness. That includes desks, tables, doorknobs, and everything in your facility, including deep in cracks and crevices. That means no more labor costs and the cost of supplies to continuously spray and wipe down those surfaces with dangerous chemicals. Another unwanted expense that could happen to you and your business, is that with a COVID exposure and/or breakout, you are required by OSHA to pay your staff full wages and benefits while they quarantine for 14 days. Either you close down while you pay them, or you hire a second, temporary team to keep your doors open during the 14 days and paying two sets of staff could be the proverbial straw to most businesses. Saving money and saving lives is the best plan. So, you ask… what is this technology that decontaminates the air at 99.9% in just 3 minutes while it decontaminates all surfaces? It is the patented equipment available to us through the local, family-owned Safe Air Network, a proud member of ORLA. Check them out and decide for yourself why people are choosing Safe Air Network equipment across the US, including government agencies, schools, churches, hospitals, and businesses of all sizes. Visit www.SafeAirNetwork.com and watch their informative videos, check out their prestigious awards and wrap your mind around this amazing technology available for your business. There is simply no comparison. When you receive your equipment and become a Member of Safe Air Network, they provide you with a SAFE AIR INSIDE sign for your windows and doors, so everyone knows you are a safe space to do business. Be sure to let them know you are a member of ORLA and receive a 15% discount. Safe Air Network, 833-7-SafeAir (833-7-723-3247) www.safeairnetwork.com

and have a negative impact on both employers and employees. The bill did not pass out of its sub-committee in the House. HB 2365 (Dead) - Prohibits food vendor from using single-use plastic food service ware when selling, serving or dispensing prepared food to consumer. This bill would have prohibited restaurants and other food service businesses from using single-use plastic utensils, bowls, cups, etc. ORLA opposed this bill. During the pandemic, when the restaurant industry was being shut down and restricted in operations, it was a particularly poor time to introduce such legislation. The bill never received a work session or public hearing. Two related bills, HB 2617, which would have banned the use of polystyrene containers, and SB 14, which would have established a statewide plastic product stewardship program, also died this session. SB 14 would have been particularly expensive for our industry. HB 2521 (Passed) - Requires transient lodging tax collector to provide invoice, receipt or other similar document that clearly sets forth sum of all transient lodging taxes charged for occupancy of transient lodging. This bill would help establish consistency among lodging operators of all types who collect transient lodging taxes to provide the customer with an invoice, receipt or other document detailing those taxes. Most operators already do this, but this bill establishes it in law and helps ensure transparency and accountability. The bill’s Chief Sponsor was Rep. Pam Marsh (D-Ashland). The bill passed the House and Senate and was signed by the Governor on June 3, 2021. It takes effect on the 91st day after the Legislature’s adjournment. HB 2579 (Dead) - Increases state transient lodging tax rate and provides for transfer of moneys attributable to increase to county in which taxes were collected.

There were several bills this session to increase the transient lodging tax (TLT)and use the increase to fund something other than tourism promotion. HB 2579 would have increased the TLT from 1.5 percent to 1.8 percent and sent the increase back to the county in which it was collected for the county to use exclusively for affordable housing in the county. ORLA opposed this bill which never had a work session or public hearing. HB 2600, another TLT bill that died, would have sent any moneys in excess of 1.475 percent of the statewide TLT to the Oregon Conservation and Recreation Fund. ORLA opposed this bill which had one public hearing. HB 2593 Permits Office of Emergency Management to enter into agreement with nonprofit organization representing sheriffs under which organization is authorized to administer program to produce and sell outdoor recreation search and rescue cards. ORLA worked with several other organizations and entities including the Oregon Office of Emergency Management (OEM), Travel Oregon, Pacific Northwest Ski Areas Association (PNSAA) and the Oregon State Sheriffs’ Association (OSSA) to name a few. The bill creates a program to sell cards to help fund search and rescue programs. The cards do not guarantee rescue but instead, are intended to raise money to offset the increasing costs of search and rescue when people go missing in Oregon’s wilderness areas. The bill has had a public hearing and several work sessions in the House. HB 2818 Allows payment from Wage Security Fund to be made to wage claimant for wages earned and unpaid in event that Commissioner of Bureau of Labor and Industries has obtained judgment in action or has issued final order in administrative proceeding for collection of wage claim. The importance of this bill is the in two amendments added. The first allowed for bonuses or PTO to be granted to employees

who wanted to get vaccinated. Without the amendment, employers offering any compensation for vaccinations would run afoul of Oregon’s Pay Equity Law. The amendment allowed for compensation during a public health emergency and excluded vaccine incentives from the pay equity issue. The second amendment allowed for hiring and retention bonuses, an important issue for our industry as we recover from the pandemic and look to hire employees or keep the ones already employed. This bill has passed the House and Senate is headed to the Governor’s desk at the time of this writing. HB 2966A Extends grace period for repayment of nonresidential rent between April 1, 2020, and September 30, 2020, until September 30, 2021, for certain tenants. ORLA supported this bill to allow for an extended grace period for payment of nonresidential rent. In addition to this bill, ORLA worked on two other bills related to commercial foreclosure: HB 2009, a bill extending the residential foreclosure moratorium which we had hoped to amend to include commercial foreclosures; and HB 3177, a stand-alone bill extending the commercial foreclosure moratorium originally passed in 2021 (HB 4204) during the first Special Session. This bill has passed the House and Senate is headed to the Governor’s desk at the time of this writing. HB 3058 (Dead) - Increases distance from certain parts of public places and places of employment in which person may not smoke, aerosolize or vaporize from 10 feet to 25 feet. ORLA opposed this bill which never had a work session or public hearing. HB 3296 (Dead) - Increases privilege taxes imposed upon manufacturer or importing distributor of malt beverages, wine or cider. OregonRLA.ORG 11

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This bill would have raised the beer tax from $2.60 to $72.60 and the wine tax from 65 cents to $10 per gallon, increases of 2800 percent and 1700 percent respectively. ORLA opposed this bill which never had a work session or public hearing. HB 3351 (Dead) - Establishes increase in statewide minimum wage rate beginning on July 1, 2022. This bill would have increased Oregon’s minimum wage to $17 per hour beginning July 1, 2022. ORLA opposed this bill which never received a work session or public hearing. SB 650 (Dead) - Creates Public Assistance Protection Fund. This bill would have assessed employers with more than 100 employees if median salaries or wages paid to employees residing in Oregon would qualify individual or individual’s dependents to receive public assistance to fund a Public Assistance Protection Fund. The money collected would have gone to programs such as Supplemental Nutrition Assistance Program (SNAP) and Health Care for All Oregon Children. Aside from the logistical issues surrounding this bill, there were privacy concerns as well. ORLA opposed the bill which never received a work session or public hearing. SB 750 (Passed) - Authorizes Oregon Liquor Control Commission to grant temporary letter of authority to eligible applicant for any license issued by commission. This bill would allow new owners of bars and restaurants who wish to serve alcohol to be granted a temporary license until they are approved by the OLCC Board of Commissioners. ORLA supported this bill which passed out of the House and Senate and was signed by the Governor on May 21, 2021. The effective date is January 1, 2022.

LOSSES

HB 3177 (Dead) - Limits types of restrictions that Governor may impose on certain businesses during state of emergency related to COVID-19 pandemic.

This bill would prohibit the Governor from imposing restrictions on eating and drinking establishments and indoor physical recreation and fitness facilities except for physical distancing requirements of up to six feet, requiring physical barriers or partitions between individuals and any restrictions generally applicable to all types of businesses. ORLA testified in support of this bill, as did numerous operators, but it failed to move out of committee. SB 483A (Passed) - Creates rebuttable presumption that person violated prohibition against retaliation or discrimination against employee or prospective employee if person takes certain action against employee or prospective employee within 60 days after employee or prospective employee has engaged in certain protected activities. ORLA opposes this bill which states that if an employee files a complaint with Oregon OSHA, anonymous or not, against an employer, and the employer takes any disciplinary action against that employee in the 60 days following the filing of that complaint, the employer would have to prove it was not retaliation. Despite ORLA’s efforts to, at a minimum, remove the anonymous component, this bill passed the House and Senate and is awaiting the Governor’s signature. SB 582A Establishes producer responsibility program for packaging, printing and writing paper and food serviceware. This bill had multiple public hearings and is now in the Ways and Means Committee. ORLA was successful in having single-use serviceware exempted from the bill which includes paper or plastic plates, cups, wraps, bowls, pizza boxes, cutlery, straws, lids, bags, aluminum foil or clamshells.

OTHER BILLS SB 515 – (Passed) - Requires employee of certain licensed premises who is permittee to make report if permittee has reasonable belief that sex trafficking is occurring at premises or that minor is employed or contracted as performer at premises in manner violating Oregon Liquor Control Commission rules. This bill requires reporting of suspected sex trafficking by licensees. A permittee making a report under this section in good faith is immune from any criminal or civil liability for making the report. It also requires licensees to report if a minor is employed or contracted as a performer at the establishment. This bill passed the House and Senate and was signed by the Governor on May 19, 2021 and will take effect on the 91st day following adjournment of the Legislature. SB 569A (Passed) - Makes unlawful employment practice for employer to require employee or prospective employee to possess or present valid driver license as condition of employment or continuation of employment. This bill prohibits requiring a proof of driver’s license at time of hire with the intent of it being related to the I-9 requirement process. For jobs that require operating a vehicle and needs a valid driver’s license the bill states: “Require, as a condition for employment or continuation of employment, an employee or prospective employee to possess or present a valid driver license unless the ability to legally drive is an essential function of the job or is related to a legitimate business purpose.” Meaning, if the job requires driving, such as delivery driver or parking cars, you can ask for a valid driver’s license. This bill has passed the House and Senate and is headed to the Governor’s desk at the time of this writing. For questions, email Greg Astley, Director of Government Affairs at Astley@oregonrla.org.  GREG ASTLEY, ORLA OregonRLA.ORG 13

Helping Those

With Gambling Issues Playing for Fun

Working in Oregon’s hospitality industry, you’re certainly familiar with the sight of folks sitting at terminals playing Video Lottery games. For most players, it’s a fun way to pass some time, maybe while waiting for a table or enjoying a drink. Most players find the games enjoyable, as they are intended to be. But occasionally, you might see some players who seem agitated, or even angry or regretful. You may have wondered what, if anything, you might say to help these customers who continue to play even after the games have clearly stopped being fun.

When the Fun Stops There is some good news for these players. Here in Oregon, help is available for people who

have issues with gambling. Oregon Problem Gambling Resource (OPGR) is available to anyone who has a gambling issue, either their own or a loved one’s. One phone call can connect the player with a counselor specifically trained in gambling addiction issues. Players are offered effective treatment, often right from home. Best of all, it’s free.

OPGR Can Help

No one expects you to become an expert in gambling addiction. You don’t need to take on diagnosing a customer’s issue or advising them on their options. Nor should you. But you can feel confident in offering players who seem to be struggling the information they need to connect to these services. OPGR. That’s what we’re here for.

CALL: 877-MY-LIMIT or TEXT: 503-713-6000 (695-4648) 14

Oregon Restaurant & Lodging Association | SUMMER 2021

EMPLOYEE RETENTION TAX CREDIT (ERTC) PPP? Yes. RRF? Absolutely. ERTC… Huh?

esser known than the Paycheck Protection Program (PPP) and the Restaurant Revitalization Fund (RRF), the Employee Retention Tax Credit (ERTC) could have a huge impact and result in thousands, even tens of thousands, of dollars back into your business. Case in point, by leveraging the ERTC one ORLA owner/operator was able to retrieve over $160,000 in a combination of tax credits and direct rebate checks for the third and fourth quarters of 2020 and the first quarter of 2021. That’s right: One hundred and sixty thousand dollars! Why?

The beneficial tax credit changes include:

Because President Biden’s American Rescue Plan looks back to 2020, plus extends the ERTC beyond its original expiration date of June 30, 2021. As a result, eligible employers can claim the credit with respect to qualified wages paid through December 31, 2021. The American Rescue Plan adds the ERTC to new Section 3134 to the Internal Revenue Code and makes certain changes to the credit that was previously modified as part of the Consolidated Appropriations Act. Please consult your Tax Advisor for eligibility and applicability requirements – there could be thousands waiting for you, too.

• New restrictions that limit the ability to request an advance payment of the credit to certain small eligible employers with not greater than 500 employees.

As of January 2021, eligible employers are able to capture a refundable tax credit of up to 70 percent of each employee’s share of Social Security tax qualified wages, up to $10,000 per quarter. That’s up from 50 percent of qualified wages per year under the original plan. Thus, employers can now earn up to $7,000 in credits per employee per quarter in 2021 — up from $5,000 per employee per year in 2020. For example, a small operator with 10 employees may now be able to earn an Employee Retention Tax Credit of up to $330,000 between 2020 and 2021 ($5000 + $28,000 x 10).

Employee Retention Tax Credit (ERTC)

Credit Calculation:

Wages/Heath Care Cap: Max Credit per Employee:

2020

2021

50% of up to $10,000 of wages per employee per year

70% of up to $10,000 of wages per employee per quarter

Annually

Quarterly

$5,000

$28,0001

The IRS explained changes to the Employee Retention Credit for the first two calendar quarters of 2021 in Notice 2021-23. The original credit was created by the Coronavirus Aid, Relief, and Economic Security (CARES) Act of 2020, then amended by the Consolidated Appropriations Act of 2021.

• An increase in the maximum credit amount from 50 to 70 percent; • A modification of the gross receipts test threshold to 80 percent and changes in how the decline in gross receipts is calculated; • In the calculation of qualified wages, the revised definitions of small and large eligible employers are used; and

Employers can access the ERTC for the first and second calendar quarters of 2021 before filing their employment tax returns by reducing employment tax deposits. Small eligible employers can request advance payment of the credit (subject to limits) on Form 7200, Advance Payment of Employer Credits Due to COVID-19, after first reducing their employment tax deposits. After the change in the law, advances are not available for employers with 500 or more employees in 2021. 2 President Biden’s American Rescue Plan Act of 2021, enacted March 11, 2021, further made the ERC available to eligible employers for wages paid during the third and fourth quarters of 2021. It will be important for owners/operators to follow future IRS guidance on this issue to ensure maximum benefit throughout 2021. Additionally, The Small Business Administration (SBA) recently announced that any ERTC received in 2020 will NOT be counted against a restaurant’s eligible grant amount under the RRF application and calculation. That is good news and greatly benefits an operator. SBA has concluded that economic relief like state/local grants, Economic Injury Disaster Loans (EIDL) and EIDL Advance Grants and other support will not count for a restaurant’s “gross receipts” calculation in 2020 for the purpose of RRF calculation. If these dollar totals were to be included, they would reduce the otherwise eligible grant amount for eligible restaurants. This article should not be construed as tax advice. Owners/ Operators should seek their own tax counsel in order to take full advantage of all legal options, including the ERTC, that minimizes tax liability and maximizes tax credits and refunds. The National Restaurant Association also has a released a very useful guide to Understanding the Employee Retention Tax Credit.  TOM PERRICK, OREGON RESTAURANT & LODGING ASSOCIATION 1 Tri-Merit, LLC 2021 2 How to claim the employee retention credit for the first half of 2021, Journal of Accountancy, April 5, 2021

OregonRLA.ORG 15

THE PERFECT STORM Workforce Challenges Need Smart Strategies, Partnerships

er·fect storm noun “a particularly bad or critical state of affairs, arising from a number of negative and unpredictable factors” (i.e.) "the past two years have been a perfect storm for the travel industry" Oxford Languages. Truth, Google it! Oxford actually used our industry as an example of how to use the phrase “perfect storm.” With more people becoming vaccinated, many operators felt great relief and were optimistic as customer demand continually, and in some cases monumentally, increased. Meeting this sudden ramp up would have expected challenges, of course, but few could have predicted that the biggest challenge was yet to come. Hiring staff! Workforce Challenges. Hospitality is not the only industry struggling to hire and, in fact, we were experiencing difficulties pre-pandemic as well. But as one of the most battered by closures due to the pandemic, we are also among the hardest hit by hiring challenges. Few things can hamper economic recovery, or be more frustrating, than being unable to meet customer demand when there is facility capacity, but lack of workers to fulfil the need. While there is not a treasure map of where to find ready to work employees, and/or how to keep them, there are best practices and resources identified that I hope are helpful. Not One Strategy But Many. In the short term, partners have experienced some success by raising pay, offering hiring and/ or length of term bonuses, creating referral programs, and offering housing stipends. Other tactics are proven to also strengthen appeal. These include:

Advertising starting rate and pay raise potential in your ad. Failure to do so is cited by jobseekers and recruiters as the number one reason for lack of response. One successful employer actually advertised their starting rate on their company vans! 16

Decreasing amount of time between paychecks. Some operators are even paying daily, many at least weekly. Emphasizing advancement opportunities and management support for career growth in your ad. We have lost many veteran associates to other industries that could keep them employed during the pandemic when we could not. Those unfamiliar with our industry often do not understand the rapid career trajectory hospitality offers. Guaranteeing shifts, even if demand is slower. One lodging operator shared that after analyzing their P&L, they realized that it was less expensive for them to keep seasonal employees on payroll during winter than to go through re-hiring and/or being forced to keep rooms unoccupied due to lack of staff. They planned to use the time to cross-train and focus on quality and service projects they never have time to do in summer, which will likely increase their Tripadvisor ratings for an even higher payback! Promoting your company’s value system. Lockdown created time for many to reflect about their own ideals and how they want to spend their time. Are you a Certified B-Corp, do you support local philanthropic needs, are your business practices environmentally sustainable, do you hire people who have disabilities, do you pay employees to volunteer a few hours of their time? Recruiters note company culture is increasingly important as a deciding factor. For a good example of how to amplify culture, check out Elephants Deli’s hiring page at Elephantsdeli.com/about/careers. Telling it like it is. On your hiring page, feature a few two-to-three-minute videos from actual employees. These do not need high production value, in fact, phonerecorded videos can be more credible. Focus on describing what the actual job is responsible for, what they like about working for your company, and even

Oregon Restaurant & Lodging Association | SUMMER 2021

what the challenges are. Keeping it real is essential. Bandon Dunes needed golf course maintenance staff and received support from the Southwest Oregon Workforce Investment Board to create this recruitment video: youtu.be/3SJ_GZ95pvM. Though more highly produced than your company might need, you can see how effective this firsthand narrative approach can be. Leveraging online training resources. The American Hotel & Lodging Educational Institute (AHLEI) offers online training at AHLEI.org/lodging to orient entrylevel employees to their new roles before conducting on-site training. This approach can reduce the amount of supervisory training time needed and make the new hire more comfortable, increasing their desire to stay. Courses include front desk representative, kitchen cook, housekeeping attendant, restaurant server, and more. AHLEI and the National Restaurant Association also offer skill-building courses to help enthusiastic employees progress towards supervisory roles, while still working in their current position; visit ServSuccess.com for more information. Remember that your foundation, the Oregon Hospitality Foundation (OHF), also offers two online guest service courses–one which is specific to the pandemic’s service and safety challenges– at OregonGuestService.com. Getting to know your local WorkSource Oregon agencies who work directly with jobseekers. Funded by your taxes and therefore offering no fee assistance, these teams are dedicated “…to effectively respond to workforce challenges through high-quality services to individuals and businesses, resulting in job attainment, retention, and advancement.” Do more than just place an ad with the office. Developing a relationship can have a big pay-off with support most hospitality employers do not even realize is available. Visit Worksourceoregon.org/about for more information.

The Big Picture. When I wrote about this idea a few years ago, the strategy seemed like an interesting idea. Now it feels like an essential strategy in order to build a labor-source pipeline such as the healthcare, IT, and construction industry has done. How? Flex our collective economic and hiring impact, and gain attention from local workforce boards. The purpose of Oregon’s Workforce and Talent Development Board (Oregon.gov/workforceboard) is to “Advance Oregon through meaningful work, training, and education by empowering people and employers.” Its nine regional development boards identify the most economically impactful employers in their local communities and offer tremendous strategic and financial support to create tactics that help meet these employers’ needs. Find your local workforce development board at bit.ly/9-LWDB and see what industries are currently regarded as major sectors. You will find the hospitality industry is regarded key in only one of Oregon’s nine regions thus far.

with assistance from workforce board leader and ORLA member Zack Poole (Pig-nPancake), has built a growing relationship over the past four years with Northwest Oregon Works (NOW). This workforce development board serves Clatsop, Lincoln, Tillamook, Benton, and Columbia counties. Thanks to these efforts and NOW board support, the Leisure and Hospitality Industry has recently been recognized as a major sector, the first region in the state to do so. To understand more about the positive impact of this collaboration, read more at bit.ly/OHFwbpr. Weathering the Storm. While navigating through current workforce challenges, plotting a course toward an easier route can be feasible. See additional resources and learn more from OHF’s recent webinar, “Accessing Resources to Help Support Your Workforce Needs” at bit.ly/webinar052521.

WE STILL MAKE OUR CLASSIC DISHES. BUT OUR FAVORITE NEW RECIPE MIGHT BE ONE FOR SAVING ENERGY. Running a kitchen takes creativity and innovation. It takes using what you have in ways that might not be obvious. And that’s the approach that Energy Trust of Oregon brought to reducing our energy costs. Whatever your tastes, savings are always delicious. Find out more at www.energytrust.org/foodservice.

I welcome your ideas, questions, and comments. Reach me at WPopkin@OregonRLA.org.  WENDY POPKIN, OREGON HOSPITALITY FOUNDATION

Until and unless the hospitality industry is recognized for the important economic role it has in the other eight regions, hiring, training, retaining, and advancing employees will continue to be our struggle alone, rather than engaging the expertise and funding support that Oregon’s workforce system offers.

About

Wendy Popkin is the Executive Director of the Oregon Hospitality Foundation, dedicated to supporting the hospitality industry’s workforce, educational, and training needs. OregonHospitalityFoundation.org

In fact, as a pilot program, OHF, in partnership with the Oregon Coast Visitors Association and OregonRLA.ORG 17

POLISH LEADERSHIP SKILLS AND CONTRIBUTE TO OREGON'S LASTING SUCCESS

OregonRLA.org/OTLA YEAR-LONG PROGRAM The Oregon Tourism Leadership Academy is designed for Oregon’s hospitality industry professionals with executive potential. Recruits will go beyond the walls of their businesses to gain in-depth experiences and knowledge that will elevate their passion and excitement for our state’s extraordinary offerings.

The 2022 program will consist of four excursions to be completed in the year, with each excursion scheduled over three days.

Lodging Association (ORLA), Travel Oregon, Oregon Destination Association and a network of specialized facilitators.

Participants who complete the courses and meet the standards set will be certified. This certification assures industry and consumers that the assessed individual has met or exceeded the standards set by the Oregon Restaurant &

LEARN MORE ABOUT APPLYING FOR THE 2022 CLASS Visit OregonRLA.org/OTLA and be sure to visit the "Before You Apply" section for FAQs and

Oregon Restaurant & Lodging Association | SUMMER 2021

criteria.

THE FUTURE OF HOSPITALITY Company Culture, Innovative Ideas, and Robots

The global hospitality industry has faced a huge disruption in the past 18 months. From the beginning of the pandemic, people predicted that a “new” normal would emerge—one that looked somewhat like the “old” world but reflected a society forever changed. That time is here, and the world does look a little different. People still have heightened expectations around cleanliness and safety. Digital adoption rapidly accelerated, with things like ordering food through apps and contactless check-in becoming much more common. But perhaps the biggest change leaders are examining as they look to the future of the hospitality industry is labor—both the cost and the overall lack of it. We spoke with four ORLA members to get their take on how business owners might deal with their people problems. Top Burmese Bistro Royale, Beaverton PHOTOS BY HEIDI JANKE OregonRLA.ORG 19

Todd Montgomery with Hospitality Management student PHOTO COURTESY OF OSU CASCADES HOSPITALITY MANAGEMENT

Todd Montgomery, executive-inresidence and program coordinator of the Hospitality Management program at Oregon State University, is grappling with the high turnover in the industry. He looks at it from the perspective of both workers and the business community.

term. But we’ve got to stop looking at our labor that way. We’ve got to identify people who are high performing and invest in them. Just like we invest in a new product or service to optimize our financial returns, we’ve got to optimize our labor.”

“We’ve been researching labor for the last seven years, and one of the things that we do is we ask a lot of questions of potential workers, including how likely are you to stay in the industry in the next five years,” he said. “We have seen a very significant and steady decline with this question through the years on this.” Increasingly, people don’t see hospitality as an industry where they want to build a career.

With that in mind, Montgomery is working on a system to help companies use data to make smarter hiring decisions. “Right now, hiring is very subjective,” he said. “Someone asks the person questions and looks at their resume and decides to hire them.”

This high turnover has, in many cases, made industry professionals hesitant to invest too much in its labor force. “Our industry has often looked at labor as temporary,” Montgomery says. “If you get burned enough by new hires, it’s human nature to not invest in people in the long

Instead, firms would benefit from the growing field of people analytics. Using human resources data, experts can identify high-performing, high-retention staff, look at the traits they have in common and use that information to help companies hire people who are more likely to do a good job and stick around. For hotels, the hardest job to find people

Oregon Restaurant & Lodging Association | SUMMER 2021

for is housekeeping. Montgomery recently worked with a Central Oregon company to comb through attribute data on past hires and look for patterns. “We could identify, based on information like their commute, housing situation, professional goals and willingness to accept training, the probability of this person being a high-performing employee,” he said. The company can then use that information to make smarter hiring decisions. Montgomery expanded this research to nine hotel groups across Oregon in the spring and is launching a national study in the fall. Algorithmic hiring, or using mathematical algorithms to find and screen candidates, has come under fire for perpetuating (rather than eliminating) human bias. “Our study has shown that out of all the attributes we include in our model, demographic information is the least likely predictor of high job performance, so we recommend not considering it in your hiring.” Instead of focusing on

demographics, Montgomery’s approach looks at factors such as professional experience, personality traits, and professional goals, and uses that information to give hiring managers data they can use to make better decisions. In the future, Montgomery believes companies need to more closely align benefits and the employee experience to what workers want and need. “Our data from the Oregon-wide study shows a strong relationship between employee performance and their housing and transportation needs,” he said. “In our national study this fall, we will expand on this and look at the link between performance and health care needs. Health care has always been near the top of workers’ requests from employers in our labor shortage research, but it’s become an even higher priority during the pandemic.” Brands that can’t provide employer-based health insurance can help staff navigate the complicated world of finding health care through private exchanges or Medicare, and/or provide additional compensation to help them pay for it.

those dynamics change and workplaces become more welcoming and less stressful. Creating a good company culture is something Emma Dye, owner of the

our restaurants,” she said. “We have it written into our policies that we have a culture of working hard but also having fun. We strive to create a safe, warm and welcoming place that makes people want to work for us.” She’s seen that pay off when it comes to both recruitment and retention of staff. Her employees often recommend the restaurant to their younger siblings or friends as an ideal first job. One of her cooks recently approached her and shared that he’d been offered a higherpaying position as a sous chef at a restaurant. He knew it would be more pressure, though, so he was hesitant to take the job. While Dye couldn’t match his potential salary, she was able to keep him by offering a small raise and better working environment with room for advancement as they open more stores.

Crisp Salads offers employees other benefits to keep them around. It is now offering 100 percent health care coverage to employees who work 30 hours or more, paid vacation time and a 401k with a three percent match. Crisp has always offered - Emma Dye, Crisp Salads employees 100 percent meal coverage up to $15 on the days they work and a 50 percent discount on the days they Portland-area restaurant chain Crisp don’t. She also offers flexible scheduling Salads, has always been really focused (many of her employees are still in school) on. “Our motto is fresh, fast, fun, and and opportunities for promotion. we’re trying to create that atmosphere in

“We strive to create a safe, warm and welcoming place that makes people want to work for us.”

The next thing the hospitality industry needs to tackle is culture. “Those shows about the chef getting pissed off and yelling at people are not helping the industry—but it is a part of the culture,” Montgomery said. It’s important that

OregonRLA.ORG 21

Culture matters, but so does compensation. Fire & Vine Hospitality, which has locations in Oregon and Washington, has an innovative model for providing good wages for employees without breaking the bank. A few years ago, the company switched from tipping to a service charge model and began applying a 20 percent service charge to all checks. Then, instead of paying servers and bartenders an hourly wage, the restaurant made them into commissioned salespeople. When they are working the floor, they receive a base wage of $1 an hour plus a 15 percent commission on all food and beverage sales. However, when they are engaged in team meetings or non-customer service tasks like cleaning and prep work, they are still paid minimum wage. Chefs are paid a base salary plus commissions. Everyone else earns a declared hourly rate, with no tips involved.

help us educate our staff,” said Mackay. “We wanted to make it clear we were doing it for them, not to them.” He also made it clear that the goal of the change was not to take money away from the servers. “I wanted them to make the same money or more.” Servers were able to get more predictable schedules. Today, the compensation for servers and bartenders tends to be in the $50 to $80 an hour range (post-COVID, top servers are earning over $100 an hour), which is an increase of about 10 percent to what they were earning before. However, since the commissions are guaranteed, they don’t have the pressure of having to earn tips. As one long-time server told Mackay, “I never realized how much I prejudged a table until I didn’t have to. All I have to do is practice my craft and I earn my commissions. If I do an exceptional job, I might even get a bump that puts me over the top.” Servers did have two requests. “They wanted to be paid on their individual sales as opposed to sharing commissions across the whole floor. They also wanted there to be an option for guests to leave a bump, which the restaurants agreed to if servers didn’t “beg” for guests to leave that additional gratuity. (About 15 percent of customers leave a bump, Mackay said. The average size is 2 to 6 percent.)

Chad Mackay

PHOTO COURTESY OF FIRE & VINE HOSPITALITY MANAGEMENT

“We wanted to make it clear

we were doing it for them, not to them.”

- Chad Mackay, Fire & Vine Hospitality Management

This change has brought many positive benefits. “In the 1990s, when minimum wages were starting to get higher, a war was declared on hours that neither the team or owners wanted,” said Chad Mackay, CEO, Fire & Vine Hospitality. “We have aggressively worked on scheduling for on-call and variable times in. We didn’t want that. We wanted to be able to do a lineup, but that incremental cost became an issue that increased every year. It was crazy how much less our people worked because we shaved hours everywhere.” In fact, many employees couldn’t even get to the 25 hours a week required to receive health insurance. Under this new model, that war on hours had a peaceful resolution—one that was, in the end, readily accepted by staff. “When this new policy came in, we had round tables and brought in servers and other influencers to get their input and have them

Oregon Restaurant & Lodging Association | SUMMER 2021

The service charge model has been incredible for the company too. “We don’t care about minimum wage anymore,” said Mackay. “Everything shows up on my P&L statement, so I can see the true cost of my business and the revenue flow. I can tell you exactly how much every person makes for payroll and whether they’re worth it or not.” The staff feels supported and their compensation is the best in the industry, he said, even if it looks a little different. Kalvin Myint, co-owner of Bistro Royale in Beaverton and Top Burmese in Portland, has taken a different approach to dealing with both the increasing cost and shortage of labor. He uses robots as food runners and assistants for the bussers. Far from bearing a likeness to R2D2 and C3PO, these robots are simple, mid-height structures with multiple shelves attached to a sturdy base with wheels. A GPS unit allows them to move seamlessly between tables and the kitchen. Sensors keep them from running into each other and objects standing in front of them (which is important, Myint noted, because kids aren’t always great about giving them personal space). At the beginning of the pandemic, Myint used the robots to provide contactless delivery for people picking up takeout. But once dining service started up again, they transitioned to helping the servers. “When a customer comes in, the first thing they see is our human staff,” he said. “After they’re seated, a server brings them a menu and takes their order. We know that interaction with the human staff and having a server answer their questions about the menu is super important.”

Top Burmese Bistro Royale, Beaverton PHOTOS BY HEIDI JANKE

Poe and Kalvin Myint

PHOTO COURTESY OF TOP BURMESE BISTRO ROYALE

Once the server has the order, they tell guests to expect their drinks and food to arrive on a robot. “At that time, a lot of them get super excited,” he said. Servers explain a few of the robots’ convenient features, such as a button to return the robot to the kitchen once they have their food and another button to call the server to the table. So far, the robots have been a good experience for everyone involved. “Servers are happy they don’t have to carry these heavy trays of food and they can just focus on customer service,” Myint said. “We keep track, and our robots travel about 120 miles inside the restaurants in a month. That is 120 miles that our servers didn’t have to carry these large trays.” The robots also assist the bussers, which means they no longer have to cart around heavy tubs. “They can bus four or five tables at a time and not break their back doing it,” Myint said.

Since the robots are relatively new—both at the restaurant and in the industry—it’s still very much a novelty. Myint’s mechanical employees earned a spot on a local news channel, which has attracted new guests. Each robot has been given a name and personality, which is shared on social media, so people will sometimes ask to sit in a certain robot’s section. The waitstaff have recorded messages into the robots, and guests are delighted when the robot “speaks” and sounds just like the person who is helping them. They can also play music, so when a guest has a birthday, the robot delivers a cupcake while playing a disco-style rendition of “Happy Birthday.” “Technology is going to play a huge role in the future, and the restaurant industry is no exception,” predicted Myint, who has started a new business called Bottica that imports and sells robots in the U.S. While the automatons are mostly helpful with operations now, he can see a time when they’ll be able to offer a higher level of service.

“In the future, they’ll be able to do things like communicate with the POS system, or have a sensor that tells them when a customer comes into the restaurant so they can be a host,” he said. “The possibilities for this technology are endless. Any technology that will help optimize the operations while at the same time elevating the experience for the guest is definitely here to stay.” Whether it’s creating a flexible and supporting working environment for people, adjusting their compensation or finding technological solutions to make their jobs easier, there is much hospitality managers can do to change the numbers on Montgomery’s survey. With a little ingenuity, solutions like these will convince more people that they can and should see restaurants and hotels as permanent and satisfying workplaces.  SOPHIA BENNETT

OregonRLA.ORG 23

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Oregon Restaurant & Lodging Association | SUMMER 2021

ORLA’S A N N U A L PR O D UC T R E S O UR C E GUI D E Support these companies who support Oregon’s hospitality industry.

COMPANIES BY NAME ABC Enterprises, Inc. Wilsonville, OR Tony O’Dierno: 503.582.8238 tony@abcenterprisesinc.com Abel Insurance Agency Coos Bay, OR Wendy Abel-Hatzel: 541.267.4124 wendy@abelinsuranceagency.com abelinsuranceagency.com Florence: 541.997.3466 Gold Beach: 541.247.2415 Toledo: 541.336.2269 Acosta Sales & Marketing Portland, OR Robin Krummel: 503.624.6747 rkrummel@acosta.com | acosta.com Advanced Economic Solutions Inc. Salem, OR Marin Arreola: 503.999.5022 advancedecon@aol.com Albany Visitors Association Albany, OR Rebecca Bond: 541.928.0911 rebecca@albanyvisitors.com albanyvisitors.com Allied Video Productions Salem, OR Scott Hossner: 503.363.7301 scott@alliedvideo.com alliedvideo.com

Allstream Portland, OR Heather Sirr: 866.468.3472 heather.sirr@allstream.com allstream.com

Ankeny Lakes / St. Marie’s Wild Rice Salem, OR Sharon Jenkins-Payne: 503.363.3241 ankenylakestmaries@gmail.com wildriceonline.com

Baker Commodities Portland, OR Bill Frye: 503.289.1221 wfrye@bakercommodities.com bakercommodities.com

Amber Hotel Company Aqoura Hills, CA Harish Patel: 818.851.3300 x 3301 hpatel@amberhc.com amberhc.com

Ashland Chamber of Commerce Ashland, OR Katharine Cato: 541.482.3486 katharine@ashlandchamber.com ashlandchamber.com

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

American Hotel & Lodging Association Washington, D.C. 202.289.3100 membership@ahla.com | ahla.com

Asian American Hotel Owners Association Atlanta, GA 404.816.5759 info@aahoa.com | aahoa.com

Bandon Chamber of Commerce Bandon, OR Margaret Pounder: 541.347.9616 mcp@bandon.com | bandon.com

American Hotel & Lodging Association Educational Institute Orlando, FL 407.999.8100 info@ahlei.org | ahlei.org

Astoria-Warrenton Chamber of Commerce Astoria, OR David Reid: 503.325.6311 david@oldoregon.com oldoregon.com

ORLA ENDORSED American Society of Composers Authors and Publishers (ASCAP) Nashville, TN John Bonaccorso: 800.505.4052 jbonaccorso@ascap.com oregonrla.org/ascap ORLA Members save up to 20% off their first-year music license fees. Anheuser-Busch Van Nuys, CA Gilbert Canizales: 562.216.0030 gilbert.canizales@anheuser-busch.com anheuser-busch.com

AT&T Tualatin, OR Joseph Meyer: 503.739.2619 joseph.meyer.1@att.com | att.com Auto Chlor Systems Tualatin, OR John Landis: 503.570.8070 landis@autochlor.com autochlor.com Azure Standard Dufur, OR Karen Slusher: 971.200.8351 cxo@azurestandard.com azurestandard.com

Bargreen Ellingson Portland, OR Terry Arellano: 503.227.1161 tarellano@bargreen.com bargreen.com Bend: 541.617.9400 BBSI Lake Oswego, OR Ray Baluyut: 503.403.1355 ray.baluyut@bbsihq.com bbsi.com Bendistillery Bend, OR Jim Bendis: 541.318.0200 jim@bendistillery.com bendistillery.com Benton County Environmental Health Corvallis, OR Bill Emminger: 541.766.6650 bill.emminger@co.benton.or.us co.benton.or.us

OregonRLA.ORG 25

COMPANIES BY NAME ORLA ENDORSED BMI Nashville, TN Jessica Frost: 615.401.2877 jfrost@bmi.com | oregonrla.org/bmi ORLA Members save up to 20% off music licensing fees. Bottica, Inc. Beaverton, OR Kalvin Myint: 503.718.7700 kalvinm@topburmese.com bottica.ai Bridgford Foods Anaheim, CA Scott Soliday: 916.660.2934 ssoliday@bridgford.com bridgford.com Bright Now! Dental Gresham, OR Bethany Sherer: 503.492.8487 bethany.sherer@smilebrands.com onesmiledentalplan.com/ORLA BYOD Inc. Midland, MI David Graham: 754.308.6195 dgraham@byod.ai | byod.ai ORLA Members receive free restaurant and lodging reopening and recovery tools! SEE OUR AD ON PAGE 38

Capital Preservation Services, LLC Flowood, MS CJ Fox: 601.506.1310 cjfox@cpsllcms.com | cpsllcms.com Cascadia Laundry Soluions Donald, OR Chuck Kersten: 503.951.2446 chuck@cascadialaundry.com cascadialaundry.com Central Oregon Visitors Association Sunriver, OR Julia Theisen: 541.389.8799 julia@visitcentraloregon.com visitcentraloregon.com Charlie’s Produce Clackamas, OR Dave Cornett: 503.573.4410 davec@charliesproduce.com charliesproduce.com Chemeketa Community College McMinnville, OR Eric Aebi: 503.584.7994 eric.aebi@chemeketa.edu chemeketa.edu/programs-classes Clackamas County Tourism & Cultural Affairs West Linn, OR Samara Phelps: 503.655.8490 samara@mthoodterritory.com mthoodterritory.com

ORLA ENDORSED Clover Brookfield, WI Laura Ortner: 480.682.7511 laura.ortner@fiserv.com oregonrla.org/clover ORLA Members receive a discounted flat swiped rate of 2.3% + .05 a transaction, plus additional fees waived.

Custom Gaskets NW Tacoma, WA Scott Dugaw: 253.389.8884 gasketsnw@hotmail.com customgasketsnw.com

Ecolab Institutional Tacoma, WA Matthew Gissel: 503.333 6450 matthew.gissel@ecolab.com ecolab.com

D. Michael Mills, Lawyer PC Silverton, OR Michael Mills: 503.873.7691 mmlawpc@aol.com

Elliott, Powell, Baden & Baker, Inc. Portland, OR Marc Baker: 503.227.1771 mbaker@epbb.com | epbb.com

COHO Reservations Vancouver, WA Maili Morrison: 503.425.1444 maili.morrison@cohores.com cohores.com

Dalles Area Chamber of Commerce The Dalles, OR Lisa Farquharson: 541.296.2231 info@thedalleschamber.com thedalleschamber.com

Emerald Business Systems Eugene, OR Andrew Millers: 541.687.8204 andrew@ebs4pos.com ebs4pos.com

Columbia Distributing Wilsonville, OR Lindsi Taylor: 503.274.9990 lindsi.taylor@coldist.com coldist.com Coos Bay-North Bend Visitor & Convention Bureau Coos Bay, OR Janice Langlinais: 541.297.2432 janice@oregonsadventurecoast.com oregonsadventurecoast.com Country Financial - Sunderland Agency Tualatin, OR Bill Sunderland: 503.885.0789 bill.sunderland@countryfinancial.com countryfinancial.com/bill.sunderland Cross Financial Portland, OR Jay Torgerson: 503.233.1133 torgerson@bgocpas.com crossfinancialmgmt.com Crystal Investment Property Vancouver, WA Joe Kennedy: 503.530.1316 joe@crystalip.com | crystalip.com SEE OUR AD ON PAGE 2

CSI Construction Portland, OR Steve Smith: 971.533.5558 ssmith@csigc.com | csigc.com Curtis Restaurant Equipment Springfield, OR Dan Curtis: 541.746.7480 danc@curtisresteq.com curtisresteq.com SEE OUR AD ON PAGE 40

Beaverton: 503.691.1872 Bend: 541.382.7482 Medford: 541.779.8335

Oregon Restaurant & Lodging Association | SUMMER 2021

Deacon Construction, LLC Portland, OR Chip Laizure: 503.297.8791 chip.laizure@deacon.com deacon.com ORLA ENDORSED Dell Technologies Round Rock, TX Steven Shipe: 615.545.7186 steven_shipe@dell.com dell.com/orla ORLA Members save 30-40% off the everyday price on select Dell products and round-the-clock access to IT help with ProSupport. SEE OUR AD ON PAGE 3

DinerDashboard.com Estacada, OR Jordan Winthrop: 503.201.7219 jordan@winthropweb.com dinerdashboard.com Discover Klamath Visitor and Convention Bureau Klamath Falls, OR Jim Chadderdon: 541.882.1501 jimc@discoverklamath.com discoverklamath.com Doordash San Francisco, CA Adria Stoliar: 805.427.2031 adria.stoliar@doordash.com doordash.com Doty, Pruett, Wilson, PC Salem, OR Tyson Pruett: 503.362.9152 tysonp@dpwcpas.com dpwcpas.com Dtocs LLC Portland, OR Pallavi Pande: 614.599.5679 pal.pande@gmail.com | dtocs.com Dyson Chicago, IL Mike Glick: 253.350.4881 michael.glick@dyson.com dyson.com

Emerald Fruit and Produce Co. Inc. Eugene, OR Dennis Herbert: 541.342.2136 emeraldfruitandproduce.com Energy Trust of Oregon Portland, OR Ashley Bartels: 866.605.1676 ashley.bartels@energytrust.org energytrust.org SEE OUR AD ON PAGE 17

Enterprise Rent-A-Car Tualatin, OR Peter Fleming: 503.692.8400 peter.a.fleming@ehi.com enterprise.com Evergreen Insurance Managers Inc. Hillsboro, OR Dyan Bates: 503.259.3060 dbates@evergreenins.com evergreeninsmgrs.com Explore Lincoln City Lincoln City, OR Edward Dreistadt: 541.996.1271 edreistadt@lincolncity.org oregoncoast.org Figaro’s Italian Pizza, Inc. Salem, OR Rick Glenn: 503.371.9318 rickg@figaros.com | figaros.com Foundry 503 Portland, OR David Zumini: 503.475.0058 david@foundry503.com foundry503.com Fournier Group Portland, OR Rob Hoover: 503.251.2255 rob.hoover@fourniergroup.net fourniergroup.net Franz Bakery Portland, OR Steve Lewis: 503.232.2191 steve.lewis@usbakery.com usbakery.com

Garth T. Rouse & Associates Salem, OR Garth Rouse: 800.523.3316 gbrouse@profben.com oregonrla.org/healthsolutions Gecko Hospitality - Oregon Portland, OR Kevin Kalstad: 503.935.5990 kevin@geckohospitality.com geckohospitality.com GeffenMesher Portland, OR Doug Lovett: 503.221.0141 dlovett@gmco.com | gmco.com General Parts LLC Portland, OR Michael Brown: 503.624.0890 michaelb@generalparts.com generalparts.com Central Point: 541.665.0410 GISI Marketing Group Portland, OR Chris Babbitt: 503.598.0636 cbabbitt@gisimarketing.com gisimarketing.com ORLA ENDORSED GNSA Portland, OR Scott Herson-Hord: 503.975.2158 shord@gnsadmin.com oregonrla.org/gnsa ORLA Members save 45% off payroll and 30% off any additional modules, for the lifetime of their membership. SEE OUR AD ON PAGE 12

Golf Alliance of Oregon Woodburn, OR Barb Trammell: 503.981.4653 btrammell@oga.org golfallianceoregon.com Grand Ave Food Co. Portland, OR Cody Davenport: 971.299.1441 cody.davenport@cloudkitchens.com grandavefood.com ORLA ENDORSED Guardian Group Bend, OR Jeff Keith: 800.380.8913 jeff@theguardiangroup.us oregonrla.org/guardiangroup ORLA Members save 10% on in-person training and the Guardian Seal Virtual Training program. Hagan Hamilton Insurance Solutions McMinnville, OR Chris McLaran: 503.472.2165 chris@haganhamilton.com haganhamilton.com

Hays Companies Hospitality & Leisure Program Lake Oswego, OR Michael Hughes: 503.624.4763 mhughes@hayscompanies.com insuringcommunities.com/ hospitality-leisure Help Your Local Restaurant Portland, OR Christian Jurinka: 415.433-2499 christian@attackmarketing.com helpyourlocalrestaurant.com/ restaurant Hospitality By Torres Portland, OR Michael Chamberlain-Torres: 503.360.5517 torres@hospitalitybytorres.com hospitalitybytorres.com Hospitality Vision / Concierge To Go Corvallis, OR Marti Staprans Barlow: 541.760.5996 marti@hospitalityvision.net hospitalityvision.net Hotel Realty NW / Kennedy & Mohn, P.S. Bothell, WA Michael Mohn: 425.485.7925 mmohn@hotelrealtynw.com hotelrealtynw.com Howard Associates Ferndale, WA Bob Howard: 360.384.5871 bobrhoward@comcast.net HR Annie Consulting, Inc Portland, OR Cindy Free: 503.349.6988 cindy@hrannieconsulting.com hrannieconsulting.com ORLA Members receive exclusive $79/mo On-Demand HR Hotline! HRS Hospitality & Retail Systems Deerfield Beach, FL Mark Greco: 800.825.6427 mgreco@hrsinternational.com hrsinternational.com Hubbell Communications Portland, OR Ward Hubbell: 503.546.5909 ward@thinkhubbell.com thinkhubbell.com HVS Happy Valley, OR Kasia Russell: 970.227.7799 krussell@hvs.com | hvs.com Information Systems & Supplies Vancouver, WA Jim Potter: 800.964.4192 sales@iss4pos.com | iss4pos.com

ioAgora, Inc. Portland, OR Virginia Lemos: 503.389.3127 vlemos@ioagora.com | ioagora.com Isler CPA Eugene, OR Mark Guiley: 541.342.5161 mguiley@islercpa.com | islercpa.com JD Fulwiler & Co Insurance Portland, OR Nancy Rohde: 503.293.8325 nrohde@jdfulwiler.com galescreek.com Jordan Ramis PC Lake Oswego, OR Matt Lowe: 503.598.7070 matt.lowe@jordanramis.com jordanramis.com Bend: 541.550.7900 Vancouver: 360.567.3900 JulioKnows LLC Silverton, OR Julio Valera: 503.830.2977 julioknows@gmail.com K & F Coffee Roasters Portland, OR Rudy Zarfas: 503.234.7788 rzarfas@kfcoffee.com | kfcoffee.com Keurig Dr Pepper Happy Valley, OR Deborah Elliott: 503.482.5486 deborah.elliott@kdrp.com keurigdrpepper.com KeyBank Beaverton, OR Jeremy McKibbin: 503.626.3901 jeremy_r_mckibbin@keybank.com key.com Knutsen Insurance Astoria, OR Jeff Canessa: 503.325.1541 jcanessa@knutsenins.com knutsenins.com Lakeland Marketing Milwaukie, OR Ken Lance: 503.652.1180 klance@lakelandpor.com lakelandmktg.com LaPorte & Associates, Inc. Portland, OR Brian Raab: 503.239.4116 braab@laporte-insurance.com laporte-insurance.com

Law Office of Michael B. Gottlieb, PC Lake Oswego, OR Michael Gottlieb: 503.546.0498 michael@gottlieb-law.com restaurant-law.com The Lease Coach Los Angeles, CA Dale Willerton: 800.738.9202 x 1 dalewillerton@theleasecoach.com theleasecoach.com Leavitt Group of Portland Beaverton, OR Rick Zarosinski: 503.639.4220 rick-z@leavitt.com leavitt.com/portland Legal Locator Service Lake Oswego, OR Ticia Symonds: 503.697.5821 tlsymonds@legallocatorservice.com legallocatorservice.com The Leo Company Aurora. OR Greg Leo: 503.804.6391 greg@theleocompany.com Let Us Nudge New Jersey, OR Rehan Khanzada: 848.391.9192 rehan@letusnudge.com letusnudge.com ORLA ENDORSED Liberty Mutual Insurance Seattle, WA Lawrence Shanahan: 425.519.6364 lawrence.shanahan@safeco.com oregonrla.org/libertymutual The only Group Dividend Property and Liability program in Oregon. For ORLA Members only. SEE OUR AD ON THE BACK COVER

Littler Mendelson PC Portland, OR Bryce Hanks: 503.889.8867 bhanks@littler.com | littler.com Longbottom Coffee & Tea, Inc. Hillsboro, OR Matthew Alston: 503.648.1271 matta@longbottomcoffee.com longbottomcoffee.com Luminant Digital Security Milwaukie, OR Jack Myers: 503.905.3285 jmyers@luminantsecurity.com luminantsecurity.com Magnum Enterprises, LLC Beaverton, OR Tom O’Donnell: 503.730.4291 tom@magnum-sales.com www.magnum-sales.com

OregonRLA.ORG 27

COMPANIES BY NAME Mamancy Tea Co. Beaverton, OR Anne Johnson: 503.268.3911 anne.johnson@mamancytea.com mamancy.com

NiceBadge Grants Pass, OR Jason Staelens: 541.476.3166 jason@nicebadge.com nicebadge.com

Oregon Convention Center Portland, OR Craig Stroud: 503.235.7575 craigstroud@oregoncc.org oregoncc.org

Paramount Lodging Advisors, LLC Phoenix, AZ Sam Pewitt: 480.744.7495 spewitt@paramountlodging.com paramountlodging.com

Marlin Group Portland, OR David Marlin: 503.241-2330 dmarlin@marlingroup.com marlingroup.com

Northland Furniture Bend, OR Brian Noll: 541.389.3600 briann@northlandfurniture.com northlandfurniture.com

Oregon Hood Cleaning Salem, OR Robert Bambrick: 877.493.1163 robert@oregonhoodcleaning.com oregonhoodcleaning.com

Parkside Insurance Portland, OR Rich Allison: 503.245.1709 richallison@parksideagency.com parksideagency.com

McDonald Wholesale Co. Eugene, OR Gary Thomsen: 541.345.8421 gthomsen@mcdonaldwhsl.com mcdonaldwhsl.com

Northwest Alcohol Law Portland, OR Duke Tufty: 503.718.2311 duke@nwalcohollaw.com nwalcohollaw.com

Oregon Hospitality Foundation Wilsonville, OR Wendy Popkin: 503.682.4422 wpopkin@oregonrla.org oregonrla.org/foundation

PenridgeGlobal Portland, OR Kevin Krietemeyer: 401.632.7673 kevin.krietemeyer@penridgeglobal.com penridgeglobal.com

Metro Visitor Venues Portland, OR Scott Cruickshank: 503.797.1790 scott.cruickshank@oregonmetro.gov

Northwest Business Sales & Certified Appraisals, LLC Eugene, OR Patrick Bice: 541.968.2728 patrick@ nwbusinesssalesandappraisals.com nwbusinesssalesandappraisals.com

Oregon Parks and Recreation Salem, OR Lisa Sumption: 503.986.0803 lisa.sumption@oregon.gov

Performance Reps Northwest Portland, OR Janel Rupp: 503.295.0424 janelr@prnw.com | prnw.com

Oregon Restaurant & Lodging Association Wilsonville, OR Jason Brandt: 503.682.4422 jbrandt@oregonrla.org oregonrla.org

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

Miller Nash LLP Portland, OR Seth Row: 503.224.5858 seth.row@millernash.cm millernash.com My Accounting Team Eugene, OR Susan Lange: 541.844.1484 slange@myaccountingteam.com myaccountingteam.com/orla ORLA Members save 10% on first three months of service, free data migration, POS integration and training. Portland: 971.801.0110 Nasburg & Company Coos Bay, OR Spencer Gordon: 541.267.3165 spencer-gordon@leavitt.com nasburg.com National Purchasing Partners SeaTac, WA Rosa Lau: 800.810.3909 rosa.lau@mynpp.com mynpp.com/association/orla SEE OUR AD ON PAGE 49

National Restaurant Association Washington, D.C. 800.424.5156 askus@restaurant.org | restaurant.org National Restaurant Association Education Foundation Washington, D.C. 800.424.5156 comms@nraef.org chooserestaurants.org

NW Draft Technicians Portland, OR Nicholas Klein: 503.730.2989 nick@nwdrafttech.com nwdrafttech.com NW Natural Portland, OR Tom Simpson: 503.226.4211 tas@nwnatural.com | nwnatural.com Oakshire Brewing Eugene, OR Jeff Althouse: 541.688.4555 jeff@oakbrew.com | oakbrew.com ORLA ENDORSED Office Depot Boca Raton, FL Darrin Quillen: 561.438.4800 dquillen@synergybai.com oregonrla.org/officedepot ORLA Members save up to 80% off Manufacturers Suggested List Price. Oregon Beverage Association Salem, OR Rob Douglas: 503.370.8416 rpd@rpdcompany.com Oregon Brewers Guild Bend, OR Christina LaRue: 503.288.2739 christina@oregonbeer.org oregonbeer.org Oregon Coast Visitors Association Oceanside, OR Marcus Hinz: 541.264.0543 director@thepeoplescoast.com visittheoregoncoast.com

Oregon Restaurant & Lodging Association | SUMMER 2021

Oregon Spice Company Portland, OR Patty Boday: 503.238.0664 patty@oregonspice.com oregonspice.com Oregon State University Cascades Bend, OR Todd Montgomery: 541.322.3100 todd.montgomery@osucascades.edu osucascades.edu The Oregonian | OregonLive Portland, OR Tracey Pisauro: 503.221.8314 tpisauro@oregonian.com oregonlive.com ORLA Members save 33% off OregonLive marketing campaigns!

Porter Springfield, OR John Barry: 541.241.8802 jb@heyporter.app | heyporter.app Portland General Electric Co. Portland, OR Garrett Harris: 503.464.7970 garrett.harris@pgn.com portlandgeneral.com Portland Lighting Inc. Portland, OR Mark Bowgren: 503.624.1489 mark@portlandlighting.com portlandlighting.com Portland Trail Blazers Portland, OR Bridget Sheehan: 503.234.9291 bridget.sheehan@trailblazers.com www.trailblazers.com

Otter Commercial Services Portland, OR Matthew Kelley: 503.233.8120 metropolitan@comcast.net ottercs.com

POSitive Technologies, Inc. Milwaukie, OR Alex Frantz: 503.284.6565 alex@positivetech.com positivetech.com

Pacific Plaza Hotels Alameda, CA Brad Wahrlich: 510.832.6868 brad@pacificplazahotels.com pacificplazahotels.com

Precor Commercial Fitness Milwaukie, OR Shannon Harrell: 503.594.0500 sharrell@eenwcommercial.com precorcf.com

Pacific Seafood Clackamas, OR Dan Occhipinti: 503.905.4500 docchipinti@pacseafood.com pacseafood.com

Procter and Gamble Professional Cincinnati, OH Yvette Johnson: 323.430.2026 johnson.y@pg.com | pgpro.com

Professional Benefit Services Salem, OR Garth Rouse: 503.371.7622 gbrouse@profben.com | profben.com ORLA 401K employee retirement plan for available for Members.

Ryan Hoffstot Insurance Agency Inc. Creswell, OR Ryan Hoffstot: 541.895.4515. ryan@ryanhoffstotagency.com ryanhoffstotagency.com

Service Team of Professionals Restoration Tualatin, OR Pam Richards: 503.408.1212 pam@stoporegon.com stoprestoration.com

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

Safe Air Network - Germ Shelter Salem, OR Jon Thomas: 503.585.5582 jon@safeairnetwork.com safeairnetwork.com

Shamrock Foods Meridian, ID Mike Ruffner: 208.871.9090 mike_ruffner@shamrockfoods.com shamrockfoods.com

rapid! Tampa, FL Jennifer Wall: 888.828.2270 jwall@rapidpaycard.com rapidpaycard.com React Mobile Seattle, WA Dustin Hegge: 206.552.5830 dustin.hegge@reactmobile.com reactmobile.com Republic National Distributing Co. (RNDC) Portland, OR Ron Quinonez Jr.: 877.426.3565 ron.quinonez@rndc-pnw.com www.rndc-usa.com

SEE OUR AD ON PAGE 10

Safety Northwest LLC Portland, OR Joe Mullens: 503.806-3999 jmullens@safetynorthwest.org safetynorthwest.org ORLA ENDORSED SAIF Salem, OR Pat Morrill: 503.373.8827 patmor@saif.com | oregonrla.org/saif ORLA Members who qualify save 21% on Workers Comp. SEE OUR AD ON PAGE 4

Ri-Ky Roofing LLC Oregon City, OR Tara Kramer: 503.957.2840 tara.kramer@ri-ky.com | ri-ky.com

Salem Area Chamber of Commerce Salem, OR Tom Hoffert: 503.581.1466 tom@salemchamber.org salemchamber.org

Riverside Payments Vancouver, WA Brandon Skinner: 503.972.5572 brandon@riversidepayments.com riversidepayments.com

Salem Convention Center Salem, OR Kara Campuzano: 503.589.1700 kara@salemconventioncenter.org salemconventioncenter.org

RMC Albany, OR Kirk Richardson: 541.936.2389 craftbeercountry@gmail.com rmc-strategic.com

Samuels Yoelin Kantor LLP Portland, OR Valerie Sasaki: 503.226.2966 vsasaki@samuelslaw.com samuelslaw.com

Roseburg Area Chamber of Commerce & Visitors Center Roseburg, OR Debbie Fromdahl: 541.672.2648 roseburg@roseburgareachamber.org roseburgchamber.com

Sandin Insurance Group Lake Oswego, OR Dave Sandin: 503.381.8583 dave@sandininsurance.com sandininsurance.com

Rose’s Equipment & Supply Portland, OR Tom Rose: 503.233.7450 tom@rosesequipment.com rosesequipment.com Rox Services Beaverton, OR Herve Yoga Tchapleu: 503.509.2026 roxservicesllc@gmail.com roxservices.com

Sanilux Brands Portland, OR James Esposito: 503.764.4147 sales@saniluxbrands.com saniluxbrands.com Sequential Portland, OR Allison Kipnis: 800.447.794 allisonk@choosesq.com choosesq.com Serta Wilsonvile, OR Ed Baran: 503.349.5056 ebaran@serta.com thewrightgroupnw.com

Sheridan Fruit Company, Inc. Portland, OR Vincent Torchia: 503.236.2113 vince@sheridanfruit.com sheridanfruit.com Signs Now Portland, OR Kristin Trevino: 503.252.0650 trevino@signsnownw.com signsnownw.com Sisters Area Chamber of Commerce Sisters, OR Judy Trego: 541.549.0251 jtrego@bendbroadband.com sisterscountry.com Smith Travel Research Hendersonville, TN Jenay Wilson: 615.824.8664 jwilson@str.com str.com Southern Oregon Business Equipment LLC Medford, OR Olin Ford: 541.601.6826 olinford@hotmail.com sobepos.com Southern Oregon University, School of Business Ashland, OR Lisa Sherrill: 541.552.8243 sherrill@sou.edu | sou.edu SpotMenus by BrandMuscle Cleveland, OH Lori Alba: 216.201.1927 lori.alba@brandmuscle.com spotmenus.com

Subway Group Lake Oswego, OR Michele Blanden: 503.344.4815 micheleshelley@aol.com subway.com/en-us Summit Cleaning & Restoration Stayton, OR Kari Fisher: 503.364.1220 kari@summitclean.com summitclean.com Redmond: 541.389.1258 SVN | Bluestone & Hockley Beaverton, OR Brian Resendez: 503.577.7710 brian.resendez@svn.com nwhotelinvestor.com Sysco - Portland Wilsonville, OR Bobbie McDonald: 503.682.8700 mcdonald.bobbie@pdx.sysco.com syscoportland.com Bend: 541.382.6955 Eugene: 541.741.3102 Talbot, Korvola & Warwick, LLP Portland, OR Kris Peterson: 503.274.2849 kpeterson@tkw.com | tkw.com The Caputo Group Portland, OR Charlie Brown: 503.646.5716 charlie@caputo-group.com caputo-group.com The M. Maletis Company Portland, OR Matt Maletis: 503.314.3220 mattmaletis@gmail.com The Summit Group of Oregon LLC Salem, OR John Petrie: 503.581.2825 john.petrie@sgopro.com sgopro.com Think LLP Newport Beach, CA Krista Caulkins: 949.431.9071 kcaulkins@thinkllp.com | thinkllp.com

SpotOn San Francisco, CA Alana Hockenhull: 772.532.5203 ahockenhull@spoton.com spoton.com/hospitality

Tillamook Chamber of Commerce Tillamook, OR Justin Aufdermauer: 503.842.7525 justin@tillamookchamber.org tillamookchamber.org

Steele Group Insurance Agency Eugene, OR Kelly Steele: 541.687.2600 kelly@steelegroup.info steelegroup.info

Togather Restaurant Consulting Eugene, OR Seth Gruschow: 541.513.1883 seth@togatherconsulting.com togatherconsulting.com ORLA Members save 20% off hourly rate. SEE OUR AD ON PAGE 18

OregonRLA.ORG 29

COMPANIES BY NAME Travel Lane County Eugene, OR Kari Westlund: 541.484.5307 kari@eugenecascadescoast.org eugenecascadescoast.org Travel Medford Medford, OR Eli Matthews: 541.779.4847 info@travelmedford.org travelmedford.org Travel Oregon Portland, OR Todd Davidson: 800.547.7842 info@traveloregon.com traveloregon.com Travel Portland Portland, OR Jeff Miller: 503.275.9750 jmiller@travelportland.com travelportland.com Travel Salem Salem, OR Angie Onyewuchi: 503.581.4325 aonyewuchi@travelsalem.com travelsalem.com Travel Southern Oregon Medford, OR Brad Niva: 541.552.0520 brad@southernoregon.org southernoregon.org Travel Southern Oregon Coast Bandon, OR Julie Miller: 541.297.2821 julie@oscrtn.com | oscrtn.com

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

Vacation Villages of America Beaverton, OR Doug Nealeigh: 503.601.2015 doug@v-v-a.com | www.v-v-a.com

Uber San Francisco, CA uber.com/portland

VersiPOS Clackamas, OR Tyler Young: 503.788.5933 tyler@versipos.com | versitech.com

ORLA ENDORSED UnitedHealthcare Alliah Sheta: 763.361.6963 alliah.sheta@optum.com lp.uhc.com/orla ORLA Members save on standard healthcare coverage, telemedicine, free prescription discount cards, and health savings accounts. SEE OUR AD ON PAGE 36

United Salad Co. Portland, OR Chad Torrey: 503.445.8968 chad.torrey@unitedsalad.com unitedsalad.com US Foods Woodburn, OR Wayne Roland: 503.980.2500 wayne_roland@usfoods.com usfoods.com SEE OUR AD ON PAGE 44

USI Insurance Services Portland, OR Kathy Bowen: 503.224.8390 kathy.bowen@usi.com | usi.com

Visit Bend Bend, OR Valerie Warren: 800.949.6086 valerie@visitbend.com visitbend.com Visit Corvallis Corvallis, OR Christina Rehklau: 541.757.1544 christina@visitcorvallis.com visitcorvallis.com Visit Hood River Hood River, OR 541.386.2000 info@visithoodriver.com visithoodriver.com Visit McMinnville McMinnville, OR Jeff Knapp: 971.241.8808 jeff@visitmcminnville.com visitmcminnville.com Visit Tillamook Coast Tillamook, OR Nan Devlin: 503.842.2672 nan@tillamookcoast.com tillamookcoast.com

WaitersWorld Beaverton, OR Paul Paz: 503.524.0788 waitersworld@yahoo.com waitersworld.com Ward Insurance Agency, Inc. Eugene, OR Sabrina Goldberg: 541.687.1117 sabrina@wardinsurance.net wardinsurance.net Washington County Visitors Association Beaverton, OR Carolyn McCormick: 503.664.5555 carolyn@wcva.org | tualatinvalley.org Willamette Valley Vineyards Turner, OR Jim Bernau: 503.588.9463 jimbernau@wvv.com | wvv.com Willamette Valley Visitors Association Salem, OR Dawnielle Tehama: 503.559.8720 dawnielle@oregonwinecountry.org oregonwinecountry.org Zoo Normal Seattle, WA David Watkins: 206.786.5337 david@zoonormal.com zoonormal.com

COMPANIES BY PRODUCT / SERVICE ACCOUNTING

Cross Financial........................................... 503.233.1133 Doty, Pruett, Wilson, PC............................ 503.362.9152 GeffenMesher ........................................... 503.221.0141 My Accounting Team................................. 541.844.1484 Isler CPA.................................................... 541.342.5161 Talbot, Korvola & Warwick, LLP................. 503.274.2849

ADVERTISING

Allied Video Productions........................... 503.363.7301 DinerDashboard.com ............................. 503.201.7219 Signs Now................................................. 503.252.0650 The Oregonian | OregonLive..................... 503.221.8314

APPLIANCES

Bargreen Ellingson.................................... 503.227.1161 Curtis Restaurant Equipment..................... 541.746.7480 SEE OUR AD ON PAGE 40

Custom Gaskets NW................................. 253.389.8884 General Parts LLC...................................... 503.624.0890 Performance Reps Northwest.................... 503.295.0424

Rose’s Equipment & Supply...................... 503.233.7450 Rox Services.............................................. 503.509.2026

ARCHITECTS

Oregon Restaurant & Lodging Assoc. �� 503.682.4422 Washington County Visitors Assoc............ 503.664.5555 Willamette Valley Visitors Assoc................ 503.559.8720

CSI Construction........................................ 971.533.5558 Deacon Construction, LLC........................ 503.297.8791

ATM MACHINES

ASSOCIATIONS

AUDIO VISUAL SERVICES

AAHOA ..................................................... 404.816.5759 American Hotel & Lodging Assoc............. 202.289.3100 American Hotel & Lodging Assoc. Educational Institute.................................. 800.349.0299 Asian American Hotel Owners Assoc........ 404.816.5759 Golf Alliance of Oregon............................ 503.981.4653 National Restaurant Assoc......................... 800.424.5156 National Restaurant Assoc. Education Foundation............................... 800.424.5156 Oregon Beverage Assoc........................... 503.370.8416 Oregon Brewers Guild............................... 503.288.2739 Oregon Coast Visitors Assoc..................... 541.264.0543 Oregon Hospitality Foundation................. 503.682.4422

Oregon Restaurant & Lodging Association | SUMMER 2021

Riverside Payments.................................... 503.972.5572

Allied Video Productions........................... 503.363.7301

AUTOMATION

Bottica, Inc................................................. 503.718.7700 BYOD Inc................................................... 754.308.6195 SEE OUR AD ON PAGE 38

Doordash................................................... 805.427.2031 Hospitality Vision / Concierge To Go ....... 541.760.5996 Porter......................................................... 541.241.8802 React Mobile............................................. 206.552.5830 SpotMenus by BrandMuscle..................... 216.201.1927 Let Us Nudge............................................ 848.391.9192

COMPANIES BY PRODUCT / SERVICE BACKGROUND CHECKS

JulioKnows LLC......................................... 503.830.2977 The Lease Coach................................. 800.738.9202 x 1 The Leo Company .................................... 503.804.6391 Think LLP................................................... 949.431.9071 Togather Restaurant Consulting................ 541.513.1883

EQUIPMENT REPAIR

Bargreen Ellingson.................................... 503.227.1161 Performance Reps Northwest.................... 503.295.0424

SEE OUR AD ON PAGE 18

Allied Video Productions........................... 503.363.7301

BAR MIXES / SUPPLIES

Bargreen Ellingson.................................... 503.227.1161 Curtis Restaurant Equipment..................... 541.746.7480

HR Annie Consulting, Inc.......................... 503.349.6988 Legal Locator Service................................ 503.697.5821

BAKING EQUIPMENT / SUPPLIES

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

BEER / ALE

Anheuser-Busch......................................... 562.216.0030 Oakshire Brewing...................................... 541.688.4555

BEVERAGE DISPENSERS

NW Draft Technicians................................ 503.730.2989

BEVERAGE DISTRIBUTORS

Anheuser-Busch......................................... 562.216.0030 Columbia Distributing............................... 503.274.9990 Keurig Dr Pepper...................................... 503.482.5486 Young’s Market Company of Oregon........ 714.368.4615

CATERING EQUIPMENT / SUPPLIES

Dtocs LLC.................................................. 614.599.5679

CLEANING / SANITATION

Auto Chlor Systems................................... 503.570.8070 Ecolab Institutional.................................... 503.333.6450 Procter and Gamble Professional.............. 323.430.2026 Sanilux Brands........................................... 503.764.4147

COFFEE / ESPRESSO MACHINES

COOKING UTENSILS / EQUIPMENT SEE OUR AD ON PAGE 40

Performance Reps Northwest.................... 503.295.0424 Rose’s Equipment & Supply...................... 503.233.7450

COOLERS / FREEZERS

Custom Gaskets NW................................. 253.389.8884

CREDIT CARD PROCESSING

Clover........................................................ 480.682.7511 Riverside Payments.................................... 503.972.5572 SpotOn...................................................... 772.532.5203 VersiPOS.................................................... 503.788.5933

DELIVERY SERVICES

Doordash................................................... 805.427.2031

DISHWASHING EQUIPMENT / SUPPLIES

Auto Chlor Systems................................... 503.570.8070 Ecolab Institutional.................................... 503.333.6450

DRUG SCREENING

Legal Locator Service................................ 503.697.5821

EDUCATION / TRAINING

K & F Coffee Roasters............................... 503.234.7788 Longbottom Coffee & Tea, Inc.................. 503.648.1271 Mamancy Tea Co....................................... 503.268.3911 Oregon Spice Company............................ 503.238.0664

Advanced Economic Solutions Inc............ 503.999.5022 Chemeketa Community College............... 503.584.7994 Hospitality By Torres.................................. 503.360.5517 HR Annie Consulting, Inc.......................... 503.349.6988 OSU - Cascades......................................... 541.322.3100 Safety Northwest LLC................................ 503.806.3999 So. Ore. University, School of Business �� 541.552.8243 WaitersWorld............................................. 503.524.0788

COMPUTER HARDWARE / SOFTWARE

EMPLOYEE BENEFITS

SEE OUR AD ON PAGE 38

SEE OUR AD ON PAGE 12

K & F Coffee Roasters............................... 503.234.7788 Longbottom Coffee & Tea, Inc.................. 503.648.1271

COFFEE / TEA

Allstream.................................................... 866.468.3472 BYOD Inc................................................... 754.308.6195 Dell Technologies...................................... 615.545.7186 SEE OUR AD ON PAGE 3

HRS Hospitality & Retail Systems.............. 800.825.6427 Let Us Nudge............................................ 848.391.9192 Luminant Digital Security.......................... 503.905.3285 SpotOn...................................................... 772.532.5203 VersiPOS.................................................... 503.788.5933

COMPUTER NETWORKING

Allstream.................................................... 866.468.3472

CONSTRUCTION / REMODELING

CSI Construction........................................ 971.533.5558 Deacon Construction, LLC........................ 503.297.8791 Northland Furniture................................... 541.389.3600 Ri-Ky Roofing LLC...................................... 503.957.2840

CONSULTING

Advanced Economic Solutions Inc............ 503.999.5022 BBSI........................................................... 503.403.1355 HVS............................................................ 970.227.7799 Isler CPA.................................................... 541.342.5161

Bright Now! Dental.................................... 503.492.8487 GNSA........................................................ 503.975.2158 Hagan Hamilton Insurance Solutions........ 503.472.2165 LaPorte & Associates, Inc.......................... 503.239.4116 Professional Benefit Services..................... 503.371.7622 rapid!......................................................... 888.828.2270 UnitedHealthcare....................................... 763.361.6963 SEE OUR AD ON PAGE 36

ENERGY CONSERVATION SYSTEMS

Dyson........................................................ 253.350.4881 Energy Trust of Oregon............................. 866.605.1676 SEE OUR AD ON PAGE 17

Portland General Electric Co..................... 503.464.7970

ENTERTAINMENT

ASCAP....................................................... 800.505.4052 BMI............................................................ 615.401.2877 Portland Trail Blazers................................. 503.234.9291

EQUIPMENT

Custom Gaskets NW................................. 253.389.8884

General Parts LLC...................................... 503.624.0890 Rox Services.............................................. 503.509.2026

EVENT PLANNING / CONSULTING

FINANCIAL PRODUCTS / SERVICES

Capital Preservation Services, LLC............ 601.506.1310 Country Financial - Sunderland Agency �� 503.885.0789 Cross Financial........................................... 503.233.1133 Doty, Pruett, Wilson, PC............................ 503.362.9152 Garth T. Rouse & Associates...................... 800.523.3316 GeffenMesher ........................................... 503.221.0141 KeyBank..................................................... 503.626.3901 My Accounting Team................................. 541.844.1484 Parkside Insurance..................................... 503.245.1709 Quest Investment Management Inc.......... 503.221.0158 Think LLP................................................... 949.431.9071

FITNESS EQUIPMENT

Precor Commercial Fitness........................ 503.594.0500

FLOORING / CARPETS / MATS

Howard Associates.................................... 360.384.5871

FOOD BROKERS

Acosta Sales & Marketing.......................... 503.624.6747 Lakeland Marketing................................... 503.652.1180

FOOD DISTRIBUTOR

Charlie’s Produce....................................... 503.573.4410 Emerald Fruit and Produce Co. Inc........... 541.342.2136 McDonald Wholesale Co........................... 541.345.8421 Pacific Seafood ......................................... 503.905.4500 Shamrock Foods........................................ 208.871.9090 Sheridan Fruit Company, Inc..................... 503.236.2113 Sysco Portland........................................... 503.682.8700 United Salad Co........................................ 503.288.9380 US Foods................................................... 503.980.2500 SEE OUR AD ON PAGE 44

FOOD; CANNED / PACKAGED

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

FOOD; FOOD PRODUCTS/ FRUITS / VEGETABLES

Azure Standard ......................................... 971.200.8351 Charlie’s Produce....................................... 503.573.4410 Duck Delivery Produce Inc........................ 503.288.9380 Emerald Fruit and Produce Co. Inc........... 541.342.2136 Food Services of America.......................... 503.980.2500 Long’s Meats Inc........................................ 541.344.3172 McDonald Wholesale Co........................... 541.345.8421 Oregon Fruit Products Company.............. 503.581.6211 Sheridan Fruit Company, Inc..................... 503.236.2113 Smart Foodservice..................................... 503.833.1184 Sysco Portland........................................... 503.682.8700

FOOD; BAKED GOODS

Bridgford Foods........................................ 916.660.2934 Franz Bakery.............................................. 503.232.2191

FOOD; FROZEN

Franz Bakery.............................................. 503.232.2191 Pacific Seafood ......................................... 503.905.4500

OregonRLA.ORG 31

COMPANIES BY PRODUCT / SERVICE FOOD; GLUTEN FREE PRODUCTS

Ankeny Lakes / St. Marie’s Wild Rice......... 503.363.3241 Hubba Inc.................................................. 844.860.7575

FOOD; PANTRY

HOTEL / PROPERTY MANAGEMENT

Pacific Plaza Hotels.................................... 510.832.6868 Vacation Villages of America..................... 503.601.2015 Amber Hotel Company................. 818.851.3300 x 3301 Crystal Investment Property...................... 503.530.1316

LIGHTING / LIGHT FIXTURES

Howard Associates.................................... 360.384.5871 Portland Lighting Inc................................. 503.624.1489

LINENS

Ankeny Lakes / St. Marie’s Wild Rice......... 503.363.3241 Oregon Spice Company............................ 503.238.0664

SEE OUR AD ON PAGE 2

HRS Hospitality & Retail Systems �� 800.825.6427

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

FOOD; PREPARED

HUMAN RESOURCES

MAINTENANCE

Bridgford Foods........................................ 916.660.2934 Franz Bakery.............................................. 503.232.2191 McDonald Wholesale Co........................... 541.345.8421 Shamrock Foods........................................ 208.871.9090 Sheridan Fruit Company, Inc..................... 503.236.2113 Sysco Portland........................................... 503.682.8700 US Foods................................................... 503.980.2500 SEE OUR AD ON PAGE 44

FOOD; PRODUCE

Charlie’s Produce....................................... 503.573.4410 Emerald Fruit and Produce Co. Inc........... 541.342.2136 McDonald Wholesale Co........................... 541.345.8421 Shamrock Foods........................................ 208.871.9090 Sheridan Fruit Company, Inc..................... 503.236.2113 Sysco Portland........................................... 503.682.8700 United Salad Co........................................ 503.288.9380 US Foods................................................... 503.980.2500 SEE OUR AD ON PAGE 44

FOOD; SEAFOOD

Pacific Seafood ......................................... 503.905.4500

FRANCHISE SALES / DEVELOPMENT

Figaro’s Italian Pizza, Inc............................ 503.371.9318 Subway Group........................................... 503.344.4815

FURNITURE

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

GOVERNMENT AGENCIES

Benton County Environmental Health....... 541.766.6650 Oregon Parks and Recreation.................... 503.986.0803

GREASE TRAPS; CLEANING / REMOVAL

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

HEALTH SERVICES

Professional Benefit Services..................... 503.371.7622 UnitedHealthcare....................................... 763.361.6963 SEE OUR AD ON PAGE 36

HEATING / VENTILATION / AC

Dyson........................................................ 253.350.4881 Magnum Enterprises, LLC......................... 503.730.4291 Safe Air Network - Germ Shelter............... 503.585.5582 SEE OUR AD ON PAGE 10

HOOD CLEANING

Oregon Hood Cleaning............................. 877.493.1163 Otter Commercial Services........................ 503.233.8120

BBSI........................................................... 503.403.1355 GNSA........................................................ 503.975.2158 HR Annie Consulting, Inc.......................... 503.349.6988 Performance Resources, Inc...................... 541.525.1378 rapid!......................................................... 888.828.2270 The Caputo Group.................................... 503.646.5716

General Parts LLC...................................... 503.624.0890 Oregon Hood Cleaning............................. 877.493.1163 Otter Commercial Services........................ 503.233.8120 Precor Commercial Fitness........................ 503.594.0500 Ri-Ky Roofing LLC...................................... 503.957.2840 Service Team of Professionals Restoration �� 503.408.1212 Summit Cleaning & Restoration................ 503.364.1220

INSURANCE SERVICES / BROKERS

MANUFACTURER

SEE OUR AD ON PAGE 12

Abel Insurance Agency.............................. 541.267.4124 Country Financial - Sunderland Agency �� 503.885.0789 Elliott, Powell, Baden & Baker, Inc............ 503.227.1771 Evergreen Insurance Managers Inc........... 503.259.3060 Fournier Group.......................................... 503.251.2255 Garth T. Rouse & Associates...................... 800.523.3316 Hagan Hamilton Insurance Solutions........ 503.472.2165 Hays Companies Hospitality & Leisure �� 503.624.4763 JD Fulwiler & Co Insurance....................... 503.293.8325 Knutsen Insurance..................................... 503.325.1541 LaPorte & Associates, Inc.......................... 503.239.4116 Leavitt Group of Portland.......................... 503.639.4220 Liberty Mutual Insurance........................... 425.519.6364 SEE OUR AD ON THE BACK COVER

Nasburg & Company................................. 541.267.3165 Parkside Insurance..................................... 503.245.1709 Professional Benefit Services..................... 503.371.7622 Ryan Hoffstot Insurance Agency Inc.......... 541.895.4515 SAIF........................................................... 503.373.8827 Sandin Insurance Group............................ 503.381.8583 Steele Group Insurance Agency................ 541.687.2600 The Summit Group of Oregon LLC........... 503.581.2825 UnitedHealthcare....................................... 763.361.6963 SEE OUR AD ON PAGE 36

USI Insurance Services............................... 503.224.8390 Ward Insurance Agency, Inc...................... 541.687.1117

INTERNET SERVICES

Allstream.................................................... 866.468.3472 AT&T.......................................................... 503.739.2619

LAUNDRY SERVICES / EQUIPMENT

ABC Enterprises, Inc.................................. 503.582.8238 Auto Chlor Systems................................... 503.570.8070 Cascadia Laundry Soluions........................ 503.951.2446 Ecolab Institutional.................................... 503.333.6450 U.S. Linen & Uniform ................................ 971.361.6125

LEGAL SERVICES

Ball Janik................................................... 503.944.6051 Capital Preservation Services, LLC............ 601.506.1310 D. Michael Mills, Lawyer PC...................... 503.873.7691 Jordan Ramis PC....................................... 503.598.7070 Law Office of Michael B. Gottlieb, PC....... 503.546.0498 Littler Mendelson PC................................. 503.889.8867 Miller Nash LLP.......................................... 503.224.5858 Northwest Alcohol Law............................. 503.718.2311 Samuels Yoelin Kantor LLP........................ 503.226.2966

Azure Standard ......................................... 971.200.8351 NiceBadge................................................. 541.476.3166

MARKETING

DinerDashboard.com................................ 503.201.7219 Foundry 503.............................................. 503.475.0058 GISI Marketing Group............................... 503.598.0636 Help Your Local Restaurant....................... 415.433.2499 Hospitality Vision / Concierge To Go ....... 541.760.5996 The Leo Company .................................... 503.804.6391 RMC........................................................... 541.936.2389 SpotMenus by BrandMuscle..................... 216.201.1927 The Oregonian | OregonLive..................... 503.221.8314 Willamette Valley Visitors Association....... 503.559.8720

MATTRESSES

Howard Associates.................................... 360.384.5871 Serta ......................................................... 503.349.5056

MENUS / MENU DISPLAY

DinerDashboard.com................................ 503.201.7219 Porter......................................................... 541.241.8802 SpotMenus by BrandMuscle..................... 216.201.1927

MOBILE APP

Hospitality Vision / Concierge To Go ....... 541.760.5996 ioAgora, Inc............................................... 503.389.3127 Porter......................................................... 541.241.8802

MUSIC

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

OFFICE SUPPLIES

Dell Technologies...................................... 615.545.7186 SEE OUR AD ON PAGE 3

National Purchasing Partners.................... 800.810.3909 SEE OUR AD ON PAGE 49

Office Depot.............................................. 561.438.4800

ONLINE RESERVATIONS

ioAgora, Inc............................................... 503.389.3127 COHO Reservations.................................. 503.425.1444

PAYROLL SERVICES

BBSI........................................................... 503.403.1355 GNSA........................................................ 503.975.2158 SEE OUR AD ON PAGE 12

rapid!......................................................... 888.828.2270 The Caputo Group.................................... 503.646.5716

Oregon Restaurant & Lodging Association | SUMMER 2021

PHOTOGRAPHY

Foundry 503.............................................. 503.475.0058

POINT OF SALE SYSTEMS

Clover........................................................ 480.682.7511 Emerald Business Systems........................ 541.687.8204 HRS Hospitality & Retail Systems.............. 800.825.6427 Information Systems & Supplies................ 800.964.4192 ioAgora, Inc............................................... 503.389.3127 POSitive Technologies, Inc........................ 503.284.6565 Riverside Payments.................................... 503.972.5572 So. Oregon Business Equipment LLC....... 541.601.6826 SpotOn...................................................... 772.532.5203 VersiPOS.................................................... 503.788.5933

PPE

Procter and Gamble Professional.............. 323.430.2026 Sanilux Brands........................................... 503.764.4147

PRINTING

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

PROPERTY DAMAGE RESTORATION

Service Team of Professionals Restoration �� 503.408.1212 Summit Cleaning & Restoration................ 503.364.1220

PUBLIC RELATIONS

Hubbell Communications.......................... 503.546.5909 WaitersWorld............................................. 503.524.0788

REAL ESTATE

Amber Hotel Company................. 818.851.3300 x 3301 Crystal Investment Property...................... 503.530.1316 SEE OUR AD ON PAGE 2

Grand Ave Food Co. .......................................971.299.1441 Hotel Realty NW / Kennedy & Mohn, P.S. ��425.485.7925 Marlin Group............................................. 503.241.2330 Northwest Business Sales & Certified Appraisals, LLC........................... 541.968.2728 Paramount Lodging Advisors, LLC............ 480.744.7495 SVN | Bluestone & Hockley....................... 503.577.7710 The Lease Coach................................. 800.738.9202 x 1 The M. Maletis Company.......................... 503.314.3220

SAFETY EQUIPMENT

Magnum Enterprises, LLC......................... 503.730.4291 React Mobile............................................. 206.552.5830 Safe Air Network - Germ Shelter............... 503.585.5582 SEE OUR AD ON PAGE 10

Safety Northwest LLC................................ 503.806.3999

SECURITY SYSTEMS

Emerald Business Systems........................ 541.687.8204 Information Systems & Supplies................ 800.964.4192 Luminant Digital Security.......................... 503.905.3285 POSitive Technologies, Inc........................ 503.284.6565

SIGNAGE

GISI Marketing Group............................... 503.598.0636 NiceBadge................................................. 541.476.3166 Signs Now................................................. 503.252.0650

SPIRITS

Bendistillery............................................... 541.318.0200 Republic National Distributing Co. (RNDC) �� 714.368.4615

STAFFING

Gecko Hospitality - Oregon...................... 503.935.5990

Hospitality By Torres.................................. 503.360.5517 Performance Resources, Inc...................... 541.525.1378 Zoo Normal............................................... 206.786.5337

SUSTAINABLE PRODUCTS

Dtocs LLC.................................................. 614.599.5679 Sequential.................................................. 800.447.3794

TAX SERVICES

Capital Preservation Services, LLC............ 601.506.1310 Cross Financial........................................... 503.233.1133 Doty, Pruett, Wilson, PC............................ 503.362.9152 Isler CPA.................................................... 541.342.5161 Talbot, Korvola & Warwick, LLP................. 503.274.2849 Think LLP................................................... 949.431.9071

TOURISM MARKETING

Albany Visitors Association........................ 541.928.0911 Ashland Chamber of Commerce............... 541.482.3486 Astoria-Warrenton Chamber of Commerce �� 503.325.6311 Bandon Chamber of Commerce............... 541.347.9616 Central Oregon Visitors Association.......... 541.389.8799 Clackamas County Tourism & Cultural Affairs........................................... 503.655.8490 Coos Bay-North Bend Visitor & Convention Bureau.................................... 541.297.2432 Dalles Area Chamber of Commerce.......... 541.296.2231 Discover Klamath Visitor and Convention Bureau.................................... 541.882.1501 Explore Lincoln City................................... 541.996.1271 Oregon Coast Visitors Association............ 541.264.0543 Roseburg Area Chamber of Commerce & Visitors Center..................... 541.672.2648 Salem Area Chamber of Commerce.......... 503.581.1466 Sisters Area Chamber of Commerce......... 541.549.0251 Tillamook Chamber of Commerce............ 503.842.7525 Travel Lane County.................................... 541.484.5307 Travel Medford.......................................... 541.779.4847 Travel Portland........................................... 503.275.9750 Travel Salem.............................................. 503.581.4325 Travel Southern Oregon............................ 541.552.0520 Travel Southern Oregon Coast.................. 541.297.2821 Visit Bend.................................................. 800.949.6086 Visit Corvallis............................................. 541.757.1544 Visit Hood River......................................... 541.386.2000 Visit McMinnville........................................ 971.241.8808 Visit Tillamook Coast................................. 503.842.2672 Washington County Visitors Association �� 503.664.5555 Willamette Valley Visitors Association....... 503.559.8720

Oregon Coast Visitors Association............ 541.264.0543 Roseburg Area Chamber of Commerce & Visitors Center..................... 541.672.2648 Salem Area Chamber of Commerce.......... 503.581.1466 Sisters Area Chamber of Commerce......... 541.549.0251 Tillamook Chamber of Commerce............ 503.842.7525 Travel Lane County.................................... 541.484.5307 Travel Medford.......................................... 541.779.4847 Travel Portland........................................... 503.275.9750 Travel Salem.............................................. 503.581.4325 Travel Southern Oregon............................ 541.552.0520 Travel Southern Oregon Coast.................. 541.297.2821 Visit Bend.................................................. 800.949.6086 Visit Corvallis............................................. 541.757.1544 Visit Hood River......................................... 541.386.2000 Visit McMinnville........................................ 971.241.8808 Visit Tillamook Coast................................. 503.842.2672 Washington County Visitors Association �� 503.664.5555 Willamette Valley Visitors Association....... 503.559.8720

UNIFORMS

National Purchasing Partners.................... 800.810.3909 SEE OUR AD ON PAGE 49

U.S. Linen & Uniform ................................ 971.361.6125

UTILITIES

Energy Trust of Oregon............................. 866.605.1676 SEE OUR AD ON PAGE 17

NW Natural................................................ 503.226.4211 Portland General Electric Co..................... 503.464.7970

VENUES

Metro Visitor Venues................................. 503.797.1790 Oregon Convention Center....................... 503.235.7575 Salem Convention Center......................... 503.589.1700

WINERIES / WINE

Willamette Valley Vineyards...................... 503.588.9463

WIRELESS COMMUNICATIONS

AT&T.......................................................... 503.739.2619 National Purchasing Partners.................... 800.810.3909 SEE OUR AD ON PAGE 49

TRANSPORTATION

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

TRAVEL INFORMATION

SHOP ORLA’S ONLINE BUYERS GUIDE • Shop Coupons and Discounts • Find Promotions • Search by Keywords or Category • Contact Vendors

web.oregonrla.org/search OregonRLA.ORG 33

JOIN YOUR PEERS! September 19-20 • Bend Thought Leaders. Networking. Workshops. Parties.

INSPIRATIONAL KEYNOTE PRESENTATIONS Riverhouse on the Deschutes

ESSENTIAL BREAKOUT SESSIONS

OREGON HOSPITALITY PROFESSIONALS

INDUSTRY VENDOR SHOWCASE

Join us this fall as we bring the industry back together at Riverhouse on the Deschutes in Bend. Industry leaders, owners and operators gather for this multi-day event of illuminating keynotes, informative seminars, breakout sessions, networking and parties. You do not need to be an ORLA member to attend.

REGISTRATION $275

If you are bringing three or more people, your third and additional attendees will receive a discounted rate of $245. Major Sponsors:

Breakout Sponsors: Dell Technologies, Garth T. Rouse & Associates, Jordan Ramis PC, The Oregonian | OregonLive, SAIF, Summit Cleaning & Restoration, UnitedHealthcare Supporting Sponsor: Elmer’s Breakfast – Lunch – Dinner Vendor Showcase to Date: Acculock, Cascade Employers Association, Crystal Investment Property, Curtis Restaurant Equipment, Dell Technologies, Dyson, Elliott, Powell, Baden & Baker, Energy Trust of Oregon; Existing Buildings, McCormick Distilling, My Accounting Team, The Oregonian | OregonLive, POSitive Technologies, rapid!, Sandin Insurance Group, Service Team of Professionals Restoration, Slatercom Lighting Solutions, Smith Travel Research, Togather Restaurant Consulting 34

Oregon Restaurant & Lodging Association | SUMMER 2021

ORLAHospitalityConference.com

Recharge, Retool, and Reconnect Take part in meaningful discussions on critical issues affecting our industry, learn new best practices, and connect with industry leaders and peers. INDUSTRY PROGRAMMING

ANNUAL MEMBER MEETING

• Workforce Recruitment and Retention • Company Culture • Innovation and Automation • Lodging Industry Performance and Forecast • Employment Law, New Regulations and FAQ’s • Human Resources • Hospitality Marketing • Legislative Updates

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

HOSPITALITY HEROES CELEBRATION

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

Together we will toast to the many hospitality heroes who’ve helped community and industry face the historic challenges of 2020 and 2021. This casual social gathering will include music, libations and giveaways.

TASTE BEND OUTING Visit participating member restaurants who will be serving up something special just for conference attendees.

VENDOR SHOWCASE

CLOSING CELEBRATION Enjoy music, dessert and libations while dancing the night away.

If you are bringing three or more people, your third and additional attendees will receive a bulk rate of $245. BOOK A ROOM NOW

Book your room at Riverhouse on the Deschutes, conference room rates are available. Call 1.866.453.4480 and mention the ORLA room block.

OregonRLA.ORG 35

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and sign up! • Exercise-based treatment plans with monitoring and support Go to www.oregonrla.org/healthsolutions.html to weeks learn more • Programs last four to eight and sign up! Nutrition Counseling

ployees avoid inconvenient and costly trips to urgent care and emergency rooms • Expert-developed personalized programs that include nutritional guidance, custom meal plans, shopping guides, and more idance and review of conditions by a medical professional Teladoc Health, Inc., encompasses consumer brands: Teladoc, Best Doctors, Advance Medical, and HealthiestYou Although the data contained in this document has been produced from sources believed to be reliable (as referenced herein), no warranty expressed or implied is made regarding accuracy, adequacy, completeness, legality, reliability, or usefulness of any information. Teladoc Health, Inc., shall not be held liable for any improper or incorrect use of the information described and/or contained herein and assumes no responsibility for anyone’s use of the information. Further, inclusion of data derived from other sources does not constitute an endorsement by Teladoc Health, Inc. It is the responsibility of the user to evaluate the content and usefulness of information obtained from other sites. HealthiestYou is now part of Teladoc Health, the global leader in virtual care. Teladoc Health, Inc., on its own behalf and on behalf of its affiliates and/or wholly owned subsidiaries including but not limited

Go to www.oregonrla.org/healthsolutions.html to learn more and sign up! m a listing of licensed mental health providers and reschedule with the same

ge, first sessions with providers occur within 7 days - nationally, the average wait n in-person mental health session is at least 25 days and can take months

k Care

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ertified health coaches based treatment plans with monitoring and support last four to eight weeks

GROUP

WORKFORCE nseling GOVERNMENT PURCHASING DEVELOPMENT eveloped personalized programs that include nutritional guidance, custom meal ADVOCACY POWER opping guides, and more

Saving Money Protecting Our Together Businesses w.oregonrla.org/healthsolutions.html

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Training Our Industry

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INDUSTRY INTELLIGENCE

Keeping Each Other Informed

Be heard at the local, state and federal levels of government, make informed decisions with shared industry intelligence and best practices, and save money on industry products and services with ORLA-exclusive deals. Membership is what makes this all possible. Joining is consumer brands: Teladoc, Best Doctors, Advance Medical, and HealthiestYou Although the to data contained in this document has been produced from sources believed to be reliable (as easy, visit OregonRLA.org get started. pressed or implied is made regarding accuracy, adequacy, completeness, legality, reliability, or usefulness of any information. Teladoc Health, Inc., shall not be held liable for any improper or

scribed and/or contained herein and assumes no responsibility for anyone’s use of the information. Further, inclusion of data derived from other sources does not constitute an endorsement ponsibility of the user to evaluate the content and usefulness of information obtained from other sites. HealthiestYou is now part of Teladoc Health, the global leader in virtual care. Teladoc on behalf of its affiliates and/or wholly owned subsidiaries including but not limited

OREGON R E STAURANT & L O DG IN G A S S O C IAT IO N |

Oregon Restaurant & Lodging Association | SUMMER 2021

Serving Oregon Hospitality!

FORWARD TECH IN FOODSERVICE Solutions for Operational Changes and Challenges

pen, Open, Please Open… This past year has reminded me of the commercial where a woman stands pressed up outside of her favorite retail store window chanting, “Open, Open, Open….” As we all know, the Pandemic has effectively changed the restaurant and hospitality industry as we once knew it. We watched you, the operators, pivot, turn and re-invent yourselves to keep doors open and staff employed. We watched you add outdoor dining spaces, increase distance between tables, and add dividers in your dining room. We watched you figure out how to handle in-person dining, outdoor dining, takeout, curbside and delivery all at once, maintain a heightened level of cleanliness and deal with a labor shortage.

menu as needed, i.e., Combi Ovens, Speed Ovens, Conveyor Ovens. 3. Increase Throughput: Speaking of limited space, if you are struggling to meet customer demands but have little to no hood space available, countertop and ventless equipment allows you to add to your production and meet or even exceed customer expectations. Today there are many innovative pieces of countertop equipment that require little to no clearance, are quiet, perform great and are ventless.

7. Optimize Equipment Performance: One of the most important things you can do is to ensure that you are keeping your cooking equipment, refrigeration, and dish machines in tip-top shape with routine cleaning and maintenance. This allows you to get the most out of your equipment and to keep your investment paying off. Check with local service agents about a planned vs. preventative maintenance program. Planned maintenance programs can save you more money in the long run.

As things re-open, your operations have most likely undergone significant changes. Here are some technologies and resources that can support these operational changes and provide solutions to overcome the challenges. 1. Invest in Energy Efficient Equipment: Foodservice equipment is really the heart of the restaurant – while guests may not see the equipment, they are tasting the food cooked with the equipment – it is your profit center. Invest in ENERGY STAR® qualified foodservice equipment. Not only do you benefit from a rebate and reduced operating costs, but the equipment performs better as more of the energy is directed into cooking the food and you get improved recovery due to better insulation, heat exchangers and controls. Energy Trust of Oregon maintains a list of qualified equipment. https://bit.ly/3oPQIrB 2. Maximize Your Footprint: Flexible, versatile, functional equipment – as kitchen footprints become smaller and output increases. It is important to invest in equipment that serves multiple purposes and allows you to expand or change your

6. Reduce Food Waste and Food Costs: Food preservation equipment such as vacuum sealers offer the opportunity to seal up the left-over soup of the day to serve another day. Or should you have to close early or order extra product due to supply issues, food preservation equipment ensures that you can seal up your fresh proteins, veggies, herbs and more and freeze them for future use. Sous Vide equipment can be used to help bring these vacuum sealed items back to life and cook only what is needed.

4. Reduce Touch Points: There is a heightened awareness of contact and touch points. Look for equipment featuring antimicrobial handles, reduced touch point controls, foot petals, and hands-free or automatic operation. These features have been added to cooking equipment, sinks, refrigeration, etc. 5. Overcome Labor Shortages: Now is the time to invest in equipment with smart controls that allow you to program recipes and provide consistent cooking with a touch of a button, program start-up and shut-down schedules so the equipment is heated and ready to go when you arrive, and in some technologies provides handsfree cleaning. Another labor-saving solution is food prep equipment, i.e., processors, emulsifiers, cutters, slicers, etc., which provide efficiency, consistency, and reduced contact.

It Takes a Village. Last, but certainly not least and in fact a point that I feel is important to drive home, is that you are not alone. There is an entire network of local support when you are shopping for foodservice equipment. Local foodservice equipment dealers and reps are on-theground support that can assist you in identifying solutions, perform site visits to ensure that you have adequate utilities, provide you with the opportunity to ‘Try Before You Buy’, assist you in the sales process, provide delivery, install, hands-on training and offer on-going support after the sale. Tap into this network and you will find that you have more “phone-a-friends” available to assist you in keeping your doors open and remaining successful.  JANEL RUPP, BUSINESS DEVELOPMENT, PERFORMANCE REPS NW

OregonRLA.ORG 37

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Stay Connected by Subscribing to ORLA eCommunications. Get the latest hospitality industry news, event details, and offers. ORLA provides different types of email subscriptions to make sure you get exactly the info you are looking for. Tailor your subscriptions at OregonRLA.org/subscribe. CHOOSE THE RIGHT EMAILS FOR YOU  Insider: Monthly news and information (members only)  Alert: Urgent call to action or industry alerts  Announcement: Industry announcements  Events: Industry and association activities  Industry Offers: Sponsored messages, deals and discounts

Oregon Restaurant & Lodging Association | SUMMER 2021

IT’S YOUR BUSINESS: Building a Safe Workforce for Your Future

t’s summer, the peak tourism season in Oregon. Things are starting to look and feel a little more normal, but businesses are having to think differently about their future. Service industries are struggling to fill key positions just to stay open. A quick search of the internet provides dozens of news stories about hospitality businesses unable to find the employees they desperately need. Meeting the desires of today’s applicants is daunting. Most businesses do not have an unlimited budget to support highly competitive wages and benefits. If you are finding yourself in this situation, now is the time to get creative. There is a huge expense to hiring and re-hiring when the wrong candidate is selected, or when turnover continues in key positions. Make a list of ideas for your recruiting and hiring process to keep good employees and bolster your brand. Here are a few suggestions: • Have a health and safety plan in place and communicate those measures to job seekers. People want to feel safe, and they want an employer who cares about their well-being.

• Establish an identity on social media for your business. Think about developing a social media internship through a local community college or university if you need help getting started. • Host an open house for potential applicants. • Make sure job postings are accurate, concise and appealing. Would you be interested in applying after reading your own job posting or local reviews of your business? • Evaluate incentives carefully if retention is part of the goal. Performance should be considered along with time in the job.

bottom of the to-do list. The following best practices will weave workplace safety and employee training into the foundation of your business.

• Get creative with periodic perks and non-traditional benefits, and work with your accountant to determine if your ideas are taxable. The IRS Employer’s Tax Guide to Fringe Benefits also provides a list, IRS.gov/pub/irs-pdf/p15b.pdf. • Carefully evaluate your brand and reputation, and make improvements as needed. If the majority of your customers and employees are giving your business negative reviews, it will impact your hiring efforts. • Find ways to reconnect with civic and community groups and rebuild local relationships. Get involved with community service and fundraisers. A lot has changed in the last 15 months. • Brainstorm with your current supervisors and managers about benefits that would be highly valued by current and future employees. Prioritize the options based on budget and feasibility. • If you are looking for a competitive advantage in hiring, think about nontraditional benefits to attract the best candidates. This document provides a number of low-cost and no-cost ideas: bit.ly/100twh. Many businesses feel like they have been caught in a revolving door of employees, policies, procedures, and regulations since March of 2020. As owners and managers try to get back to a routine, it's easy to let important policies and employee training fall to the

• Make sure your safety policies are current and in writing. Give each employee (new or tenured) a copy of the policies. Let employees know you will be asking questions about the policies at each meeting to check for understanding and comprehension. • At every employee meeting or shift change, review one important safety policy and encourage questions. • Review a safety policy and a training topic regularly (daily, weekly, and monthly). • If you don’t have current safety policies, begin with Oregon OSHA’s Rules for All Workplaces and modify it to fit your workplace: OSHA.oregon.gov/ OSHARules/div1/437-001-0760.pdf. • Boost your HR knowledge and update key policies with some free education. SAIF’s eLearning modules are 5-10 minutes in length, and policyholders have access to supporting resources at SAIF.com/hr. • Don’t stress over finding new topics for your safety meetings. Use one of these one-page trainings or monthly safety topics: SAIF.com/safety-and-health/topics/ be-a-leader/safety-and-health-talks. • Do you have new managers, supervisors and lead workers? Review SAIF’s leadership resources to engage your management team and build key skills: SAIF.com/safety-and-health/topics/be-aleader/leadership-series. For more ways to provide a safe and healthy workplace, visit SAIF.com.  SAIF CORPORATION

OregonRLA.ORG 39

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We Want to Hear From You! Oregon Restaurant & Lodging Association (ORLA) is conducting an online survey to solicit feedback from hospitality members on the value and effectiveness of our communications. Your feedback is important to us as we continue to keep you informed of industry updates, intelligence, and activities. All respondents who complete the survey by July 16 will be entered into a drawing to win prizes including gift certificates and a complimentary registration to ORLA’s Hospitality Conference in September. Thank you in advance for participating!

Visit bit.ly/orlacomm21 40

Oregon Restaurant & Lodging Association | SUMMER 2021

TELL US YOUR THOUGHTS AND BE ENTERED TO WIN!

"POST PANDEMIC" RESTAURANT LEASING Negotiating Your Next Deal

ith roughly 50 percent of the adults in the U.S. now fully vaccinated, and COVID-19 case and mortality rates steadily declining, the U.S. economy is beginning to reopen and the prospects for restaurant operators continue to improve. Over the last 12 months, restaurant tenants and landlords adjusted to the challenges presented by the COVID-19 pandemic as well as they could, making on-the-fly adjustments to existing lease agreements. Going forward, both the economic and regulatory environment appear ready to allow restaurant tenants to plan for their futures with greater certainty than at any time in the last year, and such planning may include lease extensions or leases of new space. How has the pandemic affected the way landlords and restaurant operator tenants approach their deals? Here's a look at four post-pandemic trends and concerns to consider when negotiating your next lease deal: 1. Drive Throughs. According to Matt Sichel, a senior director at NAI Elliott in Portland, drive-through tenants generally fared well during the pandemic, rather predictably. As a result, there is strong demand in the Portland metropolitan market for leased space with drive-through capabilities. For tenants considering leasing drive-through space, but without a lot of operating experience with drivethrough service, it will be very important to scrutinize the proposed lease terms regarding what the tenant must do to address certain common ills arising from drive-through service: blocked parking lot drive lanes, blocked parking spots, and lines spilling into surrounding streets. For tenants with restaurant space near a drive-through, it will be important to understand what, if any, rules will be in place to ensure that the neighboring drive-through tenant mitigates and minimizes congestion and blocked access to the premises. All restaurant tenants should consider the parking area layout at

their prospective retail space, and perhaps even visit the space during high drivethrough volume time periods, to understand how well the retail center can handle drivethrough congestion. 2. Tented Seating Areas. According to Sichel at NAI Elliott, in addition to an increase in demand for outdoor seating areas for tenant use, tented areas are probably going to be a permanent feature at retail establishments for the foreseeable future. Given that landlords with available extra space at their developments appear to be increasingly comfortable with, and willing to provide, this additional amenity to restaurant tenants, operators should be certain to consider asking about adding specific provisions in their leases for the express right to have exclusive tented outdoor seating areas, in the same way they would negotiate other exclusive outdoor seating areas. 3. Shared Outdoor Dining Areas. If you're entering a lease with a landlord that only is able to offer and provide general outdoor eating areas for use by all the restaurant tenants at their retail center, as opposed to dedicated outdoor dining space for specific tenants, it's important to get certain baseline assurances about the adequacy of that arrangement. Specific considerations to keep in mind include: (i) the ratio of the number of tables and seats guaranteed to be available for use, to the number of restaurant operators at the development who will likely make use of the area; (ii) if the seating and tables must be secured each night, who is responsible for setup and take-down each day, and when; and (iii) how is clean-up and trash mitigation handled (both in terms of how frequently and who is in charge of clearing rubbish, keeping the tables and chairs reasonably clean, and emptying the surrounding trash barrels, which will fill up faster than in the balance of the retail center).

4. Dealing with Future Shutdowns. As every small restaurant operator knows, the average lease and its underlying obligations are backstopped by a personal guaranty from the restaurant owners; a failed store means not only the lost investment in the project, but also possibly being personally sued for the landlord's losses. Post-pandemic, this one-sided risk allocation is starting to shift, as more tenants are requesting, and more landlords are now giving, rent abatement provisions in their leases to address future shutdowns affecting on-site dining. Currently, these abatements have largely been structured as proportionate rent reductions based upon occupancy reductions, but that may change as operators' business models continue to evolve. Regardless, tenants should feel more confident in demanding that landlords, by crafting balanced rent adjustment provisions in their leases, take on a greater share of the economic risk associated with future catastrophic events like the COVID-19 pandemic.  JEFFREY P. KAPP, BUSINESS AND COMMERCIAL REAL ESTATE ATTORNEY, JORDAN RAMIS PC

About

Jeff focuses his practice on transactional business law with a special focus on complex commercial real estate transactions, finance, and development. Contact him at jeffrey.kapp@jordanramis.com or 503.598.7070. OregonRLA.ORG 41

INDUSTRY PARTNERSHIPS County Leaders Stand Behind Oregon’s Hospitality Businesses

o question about it, it’s been an incredibly tough year and a half for Oregon’s hospitality industry with a myriad of new guidelines, capacity restrictions, and constant changes in county risk levels. Weekly announcements from Governor Brown came with both anticipation and dread–depending on your county’s trend in case counts. ORLA, along with many in the business community, remained vigilant in communications with the Governor’s office asking for removal of industry-targeted restrictions in order to keep businesses open. On April 27, the Association of Oregon Counties (AOC) submitted a joint letter with ORLA to Governor Brown, asking her to remove state mandated business restrictions. The letter was signed by AOC, ORLA and close to 80 county commissioners from across the state. ORLA commends the willingness of our county leaders to stand together and show their support of Oregon’s restaurant and lodging businesses. County Commissioners on the Letter • Patti Adair, Deschutes County Commissioner • Mike Ainsworth, Polk County Commissioner • Mark Albertson, Lake County Commissioner • Paul Anderes, Union County Commissioner • Courtney Bangs, Clatsop County Commissioner • Brian Barney, Crook County Commissioner • Mark Bennett, Baker County Commissioner • Bob Benton, Hood River County Commissioner • Joe Berney, Lane County Commissioner • Lindsay Berschauer, Yamhill County Commissioner • Danielle Bethell, Marion County Commissioner • Chris Boice, Douglas County Commissioner • Jay Bozievich, Lane County Commissioner • Jerry Brummer, Crook County Commissioner • Heather Buch, Lane County Commissioner • Kevin Cameron, Marion County Commissioner • Seth Crawford, Crook County Judge • Melissa Cribbins, Coos County Commissioner • Tony DeBone, Deschutes County Commissioner • Derrick DeGroot, Klamath County Commissioner • Jim Doherty, Morrow County Commissioner • Dan Dorran, Umatilla County Commissioner • Patty Dorroh, Harney County Commissioner • Dave Dotterrer, Jackson County Commissioner • Rick Dyer, Jackson County Commissioner • Nafisa Fai, Washington County Commissioner • Pat Farr, Lane County Commissioner • Elizabeth Farrar Campbell, Gilliam County Judge • Sonya Fischer, Clackamas County Commissioner • Wayne Fording, Jefferson County Commissioner • Tim Freeman, Douglas County Commissioner

Oregon Restaurant & Lodging Association | SUMMER 2021

• Casey Garrett, Columbia County Commissioner • Jim Hamsher, Grant County Commissioner • Kathryn Harrington, Washington County Chair • Scott Hege, Wasco County Commissioner • Henry Heimuller, Columbia County Commissioner • Donald Hodge, Malheur County Commissioner • Mae Huston, Jefferson County Commissioner • Ron Jacobs, Malheur County Commissioner • Dan Joyce, Malheur County Judge • Steve Kramer, Wasco County Commissioner • Tom Kress, Douglas County Commissioner • Mark Kujala, Clatsop County Commissioner • Melissa Lindsay, Morrow County Commissioner • Margaret Magruder, Columbia County Commissioner • Bob Main, Coos County Commissioner • Kelley Minty Morris, Klamath County Commissioner • Lyle Mordhorst, Polk County Commissioner • George Murdock, Umatilla County Commissioner • Roger Nyquist, Linn County Commissioner • Sam Palmer, Grant County Commissioner • Les Perkins, Hood River County Commissioner • Craig Pope, Polk County Commissioner • Colleen Roberts, Jackson County Commissioner • Roy Rogers, Washington County Commissioner • Pete Runnels, Harney County Judge • Donald Russell, Morrow County Commissioner • Paul Savas, Clackamas County Commissioner • Matt Scarfo, Union County Commissioner • Martha Schrader, Clackamas County Commissioner • John Shafer, Umatilla County Commissioner • Pat Shannon, Gilliam County Commissioner • Kristen Shelman, Harney County Commissioner • Mark Shull, Clackamas County Commissioner • Kelly Simmelink, Jefferson County Commissioner • Tootie Smith, Clackamas County Chair • Sherrie Sprenger, Linn County Commissioner • Mary Starrett, Yamhill County Commissioner • John Sweet, Coos County Commissioner • Lianne Thompson, Clatsop County Commissioner • John Toyooka, Clatsop County Commissioner • Pam Treece, Washington County Commissioner • Laurie Trieger, Lane County Commissioner • Will Tucker, Linn County Commissioner • Pamela Wev, Clatsop County Commissioner • Jerry Willey, Washington County Commissioner • James Williams, Lake County Commissioner • Colm Willis, Marion County Commissioner To view the letter, visit bit.ly/aoc-letter. For more information on ORLA’s advocacy efforts, visit OregonRLA.org.  ORLA

JOIN US! August 24, 2021 | Topgolf, Hillsboro Whether you’re an aspiring golf pro or picking up a club for the first time, Topgolf is everyone’s game! No golf experience is required for this dynamic networking event. Industry allies will host small groups of restaurant and lodging operators in outdoor hitting bays, where all will

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OregonRLA.ORG 43

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 to monthly reports on OregonRLA.org in the Resource Library. MONTH - APRIL 2021 VS APRIL 2020

Occupancy (%)

Avg Rm Rate ($)

RevPAR ($)

Percent Change from April 2020

2021 2020 2021 2020 2021 2020 Occ ADR RevPAR Room Room Room Rev Avail Sold United States

57.5 24.4 110.34 73.03 63.46 17.79 136.1 51.1 256.8 314.2 16.1 174.2

Pacific

58.7

Oregon

60.6 23.9 103.65 77.65 62.82 18.54 153.9 33.5 238.9 275.7 10.9 181.5

Eastern+

61.5 33.1 82.17 72.95 50.57 24.17 85.7 12.6 109.2 116.8 3.7 92.5

25.4

135.01

87.00

79.19

22.08

131.2

55.2

258.7

328.9

19.6

176.4

Central+

61.6 19.3 111.77 80.22 68.84 15.49 219.0 39.3 344.4 380.5 8.1 244.9

Southern+

77.1 30.0 94.14 67.83 72.55 20.37 156.7 38.8 256.3 269.8 3.8 166.4

Willamette Valley+

65.5 28.2 98.22 74.04 64.30 20.87 132.2 32.7 208.1 255.3 15.3 167.8

MT Hood/Gorge+

63.9 27.1 106.29 88.98 67.87 24.09 135.9 19.5 181.8 228.0 16.4 174.6

Portland Metro+

49.5 20.3 95.73 84.35 47.35 17.15 143.3 13.5 176.1 209.0 11.9 172.2

Coast+

67.3 20.4 125.49 75.83 84.44 15.46 229.9 65.5 446.0 535.5 16.4 284.0

YEAR TO DATE - APRIL 2021 VS APRIL 2020 Occupancy (%)

Avg Rm Rate ($)

RevPAR ($)

Percent Change from YTD 2020

PARTICIPATION Properties

Rooms

2021 2020 2021 2020 2021 2020 Occ ADR RevPAR Room Room Room Census Sample Census Sample Rev Avail Sold U.S. 49.2 45.6 102.58 117.61 50.45 53.64 7.8 -12.8 -6.0 -4.1 2.0 10.0 59539 35794 5365038 4039070 Pacific 49.6 50.6 121.04 153.33 60.04 77.53 -1.9 -21.1 -22.6 -22.4 0.2 -1.7 8924 4581 767156 580587 Oregon 51.7 41.6 96.43 101.56 49.82 42.26 24.2 -5.0 17.9 19.0 0.9 25.3 1007 515 68608 48757 Eastern+ 47.1 39.3 78.06 76.37 36.78 30.03 19.8 2.2 22.5 23.9 1.2 21.2 96 46 4951 2978 Central+ 51.2 36.6 105.47 98.62 54.03 36.06 40.1 6.9 49.8 56.4 4.4 46.2 87 51 5938 4290 Southern+ 64.1 38.7 88.74 78.08 56.86 30.24 65.4 13.6 88.0 89.1 0.6 66.4 155 63 8410 5014 Valley+ 58.0 44.5 90.96 93.97 52.71 41.82 30.2 -3.2 26.0 32.4 5.1 36.8 160 96 11014 8084 Hood/Grg+ 52.2 42.1 96.58 90.38 50.46 38.07 24.1 6.8 32.6 41.8 7.0 32.8 35 22 2305 1840 Metro+ 42.9 44.9 91.30 113.78 39.14 51.13 -4.6 -19.8 -23.4 -25.8 -3.0 -7.5 238 179 24916 22426 Coast+ 58.1 37.5 112.09 97.27 65.10 36.44 55.0 15.2 78.6 86.2 4.2 61.6 234 65 11359 4866

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Oregon Restaurant & Lodging Association | SUMMER 2021

NEWS BRIEFS Happenings From Around the Industry

Return to Work Incentives

Protecting People, Property & Guests

Guardian Group, a valued partner with ORLA, has been working hard to help stop human trafficking in the U.S. Their Guardian Seal® Training is the nation’s most effective, actionable human trafficking training for the hospitality industry. Guardian Group has extended access to this training at no cost to hospitality members through October. The online training is self-paced, completed in 30 minutes on average, and once completed, employees can print their certificate. For more information visit GuardianGroup.org or email contact@guardiangroup.org. Training can be found online at GuardianGroup.org/course/hotel-training-2.

Given the current workforce challenges, ORLA conducted a survey of hospitality industry members around the state to see if and what they may be offering in the way of return-to-work incentives for prospective employees to accept job offers. 37% of respondents said they’d need to increase staff members by 20-30% to be fully staffed, and just of 30% said they’d need to increase staff by 30-40% in order to be fully staffed. ORLA is continuing its conversations with the Oregon Employment Department to discuss Unemployment Insurance benefit eligibility criteria and explore any opportunities to create return to work incentives. To view the full survey results, visit bit.ly/orlartw21.

Cheers to Your Support!

As the nonprofit dedicated to supporting the workforce, training and philanthropic needs of Oregon’s restaurants, hotels and tourism industry, the Oregon Hospitality Foundation (OHF) relies on contributions and support from industry partners as well as individual donors. Recently, Widmer Brothers Brewing celebrated their Hefe beer’s “Birthday” by donating a dollar from every pint sold during May 15-31 to the Foundation. On a similar front, Bulleit / DIAGEO will donate two dollars for every 750ML or larger bottle of Bulleit Bourbon Whiskey and Bulleit Rye Whiskey sold between May 1 and November 1, 2021. This donation is on top a $4,000 contribution to kick-off Bulleit’s “Let’s Keep Our Bartender’s Pouring” campaign. Cheers to these two industry’s partners for their proactive fundraising!

New Allied Member Tiers Coming Soon

Allied members will soon have the opportunity to further tailor their membership to best fit their goals. Our allied industry partners lead the way and make lasting connections with restaurant owners, lodging operators, and community leaders while strengthening our industry. The new allied member tiers will be in five levels; Supporter, Enthusiast, Champion, Leader, and Icon. Each level is paired with deliverables that offset the annual investment and give visibility and exclusive member-only access. For questions contact ORLA’s Director of Business Development, Marla McColly at MMcColly@OregonRLA.org or 503.428.8694.

Hospitality Recognized as Major Sector of Economy

NW Oregon Works, one of nine regional workforce boards in the state, is the first to identify the hospitality industry as a major sector of their regional economy. This is significant because the board makes strategic funding and priority decisions based on employers’ workforce needs and positive outcomes an industry can contribute. The state’s workforce boards are entrusted with state and federal dollars to connect job seekers with training and certifications to meet industry demands. Read more at bit.ly/OHFwbpr.

We Want to Hear from You

ORLA values the opinions of our members and industry readers as we strive to provide the most relevant information and intelligence regarding Oregon’s hospitality industry. We are conducting an online survey to solicit your feedback on the effectiveness of our communication channels, including this quarterly magazine. Visit bit.ly/orlacomm21 or scan the QR code to complete the survey by July 16, 2021. No longer want to receive the magazine? Please let us know by emailing the subscriber’s company name and address to info@oregonrla.org. OregonRLA.ORG 45

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

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

Get inspired by these peer profiles where members share recruitment and retention strategies and pandemic changes they plan to keep. For a little seasonal fun we also wanted to know favorite Oregon summer produce, and summer travel plans.

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 BUSINESS RELATED QUESTIONS:

What is a new idea you have implemented for recruitment and retention? What change did you make due to the pandemic, that you plan to keep?

MARTIN AND REGINA PICKE Wild Goose Meadows RV, Lakeview

Title: Owner/Operators Open Since: 2015 Member Since: 2015 Fav Oregon Produce? Watermelon Summer Travel? Warner mountains What change did you make due to the pandemic, that you plan to keep? This pandemic has made us more conscious about where we're shopping and who we're supporting with those funds. We now shop locally and choose to support the mom and pop type businesses. We are a firm believer in, "you get what you pay for."

MARIN ARREOLA III Advanced Economic Solutions, Salem

JULIE HOY Geppetto’s Italian Restaurant, Salem

We created an incentive plan for employees that is based on merit. They will get bonuses or more time off depending on their needs. Additionally, we emphasize self-care plans with employees.

Broadening our search field, accessing multiple platforms for assisting in job search. WorkSource Oregon, community college job boards, temp agencies, vocational rehab organizations, social media, word of mouth–we have tried just about everything. We are willing to pay more per hour to get and retain quality employees.

Title: Owner/President Joined the Company: 2003 Member Since: 2021 Fav Oregon Produce? Blueberries Summer Travel? Bend and New York What is one new idea you have implemented for recruitment/retention?

I think one of the biggest changes is working remotely. We will now implement two days a week employees can work remotely.

Oregon Restaurant & Lodging Association | SUMMER 2021

Title: Owner Open Since: 2017 Member Since: Rejoined 2021 Fav Oregon Produce? Heirloom tomatoes Summer Travel? A day off would be nice! What is one new idea you have implemented for recruitment/retention?

MARK BANNING Banning’s Restaurant & Pie House, Tigard

LORI KELLER Saw Tooth Roadhouse, Mt. Hood

TRAVIS WILLIAMS Royal Sonesta, Portland

We ran all new exterior gas lines for outdoor patio heating, added new awnings and installed a pass-thru window for order pick-up/delivery.

A regular recently told me that he had really missed my smile. I will always take that extra minute and make it personal. I really missed our customers.

The tight staffing levels created the need for cross training in all departments and really brought everyone together. We’ll keep that as part of our training and on-boarding well after the pandemic.

DARYN WHITE The Heathman Hotel, Portland

REHAN KHANZADA Let us Nudge, Columbus, NJ

KRISTA CAULKINS Think, LLP, Newport Beach, CA

We made a digital shift from switching paper compendiums for QR codes and adding a new 24-hour Virtual Concierge service to streamline the guest experience.

After losing my job, the change was to make Let us Nudge into reality. We hope our table turnover technology helps our beloved restaurant industry.

We switched our focus from state specific tax credits to focusing on educating the hospitality industry on the benefits available through the Employee Retention Credit.

Title: Owner Open Since: 1979 Member Since: 1979 Fav Oregon Produce? Peaches Summer Travel? Sunriver What change did you make due to the pandemic, that you plan to keep?

Title: General Manager Joined the Company: 2017 Member Since: 2008 Fav Oregon Produce? Unger Farms Strawberries Summer Travel? Lost Lake What change did you make due to the pandemic, that you plan to keep?

Title: Owner Open Since: 2008 Member Since: 2017 Fav Oregon Produce? Berries Summer Travel? Hoonah, AK What change did you make due to the pandemic, that you plan to keep?

Title: Founder Open Since: 2020 Member Since: 2021 Fav Oregon Produce? Bartlett Pears Summer Travel? Hopefully Europe What change did you make due to the pandemic, that you plan to keep?

Title: General Manager Joined the Company: 2015 Member Since: 2005 Fav Oregon Produce? Blackberries and corn Summer Travel? Bend! What change did you make due to the pandemic, that you plan to keep?

Title: Key Account Manager Joined the Company: 2021 Member Since: 2021 Fav Oregon Produce? Marionberry! Summer Travel? Albany, OR What change did you make due to the pandemic, that you plan to keep?

OregonRLA.ORG 47

HOW CAN WE SERVE YOU?

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

Membership in ORLA means being a part of the only organization in the state devoted to protecting and promoting the interests of the 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 Regional Representative 503.718.1495 SScardina@OregonRLA.org TERRY HOPKINS Regional Representative 541.441.2219 THopkins@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 TOM PERRICK Government Affairs Coordinator 971.224.1512 TPerrick@OregonRLA.org GLENDA HAMSTREET Executive Coordinator Government Affairs 971.224.1509 GHamstreet@OregonRLA.org OREGON RESTAURANT & LODGING ASSOCIATION MAIN OFFICE:

503.682.4422 • info@OregonRLA.org

WORKERS’ COMP INSURANCE ORLA’s group program with SAIF affords members an additional 21% premium discount if they meet the eligibility requirements.

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.

PROPERTY & LIABILITY INSURANCE The only Group Dividend Property and Liability program in Oregon whose policyholders have potential for a dividend.

HEALTHCARE SOLUTIONS Standard healthcare coverage. ORLA Health Solutions also includes telemedicine, at-home testing, health savings accounts, free prescription discount cards and mental health resources.

COMPUTER EQUIPMENT AND IT SUPPORT ORLA Members receive up to 30-40% off the everyday price on select Dell products. Members can also receive round-the-clock access to IT help with ProSupport, only from Dell.

OFFICE PRODUCTS AND SERVICES Up to 80% off Manufacturers Suggested List Price. Create customized buying list to fit your needs.

PAYROLL, TIME & ATTENDANCE, SCHEDULING, AND HRMS Receive 45% off Payroll Module and 30% off any additional modules, including Time & Attendance, Scheduling, and Human Resource Management Systems (HRMS), for the lifetime of their membership. All modules come with local team-based support.

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

MUSIC LICENSING ORLA Members can save 10% on first year annual fee. ORLA 401K / PROFIT SHARING Employers with a qualified plan are exempt from participating in OregonSaves. Learn more from plan administrator, Garth T. Rouse & Associates SEX TRAFFICKING RECOGNITION AND RESPONSE: 10% discount on in-person training and Guardian Seal Virtual Training program.

human sex trafficking is the buying or selling of another hum

HOSPITALITY an exchange ofHUB anything of value for the sex act. Sex trafficking is t Find additional member-to-member exclusive cost-saving offers United States and around the world. The most common place to bu and benefits aimed at improving your bottom line online at OregonRLA.org/hospitality-hub.

Oregon Restaurant & Lodging Association | SUMMER 2021

INDICATORS OF SEX TRA

NEW MEMBERS ORLA Would Like To Welcome The Following New Members From February 2021 - April 2021 • Allstream, Portland

• Dairy Queen, Foster, Portland

• Loloma Lodge, McKenzie Bridge

• AT&T, Tualatin

• Evergreen Restaurant Group, Issaquah, WA

• Mazatlan Mexican Restaurant, Portland

• Atomic Motel, Astoria

• Fairfield Inn & Suites Medford, Medford

• Miller Nash Graham & Dunn LLP, Portland

• Bandon Chamber of Commerce, Bandon

• Figaro's Pizza, Burns

• Mississippi Productions Inc. DBA Mississippi Studios

• Best Western Newberry Station, LaPine

• Figaro's Pizza, Sweet Home

• Best Western Prineville Inn, Prineville

• Firehouse Subs, Beaverton

• Narrows RV Park, Princeton

• Best Western Rory & Ryan Inns, Hines

• The Fireside, Portland

• Pacific Plaza Hotels, Alameda, CA

• Best Western University Inn and Suites, Forest Grove

• Flatbread Pizza, Bend

• Ponderosa RG Inc., Sisters

• The Bier Stein Bottleshop & Pub, Eugene

• The Flying Lark, Grants Pass

• Red Lion Inn & Suites, Ontario

• Blue Royal Indian Cuisine, Medford

• Ground Kontrol, Portland

• Ridgewalker, Forest Grove

• Breakside Brewery, Portland

• Harvey's Place, Ashland

• Rivertap Bars & Restaurants, The Dalles

• Broken Top Club, Bend

• Hillsboro Bar & Grill, Hillsboro

• Rockaway Beach Resort, Rockaway Beach

• BYOD Inc., Midland, MI

• Hob Nob Grille, Portland

• Safe Air Network - Germ Shelter, Salem

• Capital Preservation Services, LLC, Flowood, MS

• HRS Hospitality & Retail Systems, Deerfield, FL

• Sheild Bistro & Catering Kitchen, Eugene

• Claim 52 Kitchen, Eugene

• Inn at the Shore, Seaside

• Trev's Sports Bar & Grill, Eugene

• Comfort Inn & Suites, Beaverton

• ioAgora, Inc., Portland

• VP Investments, LLC, Grants Pass

• Comfort Inn Columbia Gorge Gateway, Troutdale

• Kure, Portland

• Wayfinder Beer, Portland

• Cottage Grove Inn, Cottage Grove

• Legal Locator Service, Lake Oswego

• Westshore Oceanfront Suites, Lincoln City

• Country Financial - Sunderland Agency, Tualatin

• Little Beast Brewing, Portland

• Willamette Valley Visitors Association, Salem

• Crooked River Ranch Cabins, Terrebonne

• Local Grill & Scoop, Cannon Beach

• The Winchester Inn, Ashland

& Revolution Hall, Portland

NPP members enjoy exclusive offers and negotiated pricing from brands like these:

save.

NPP is a B2B marketplace where association members save on products and services they use every day. Join for free today. mynpp.com/orla

OregonRLA.ORG 49

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

SUNDAY

JULY 2021

Independence Day

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

10 4 5 6 7 8 9

11 12 13 14 15 16 17 18 19 20 21

22 23 24

25 26 27 28 29 30 31 ORLA Open Golf Tournament

1 2 3 4 5 6 7 Northwest Food Show

AUGUST 2021

8 9 10 11 12 13 14

15 16 17 18 19 20 21 22 23 24 25 26

27 28

Play it FORE-Ward for Hospitality

29 30 31 1 2 3 4

SEPTEMBER 2021

Labor Day

6 7 8 9 10 11

12 13 14 15 16 17 18

19 20 21 22 23 24 25 ORLA Hospitality Conference

26 27 28 29 30

Oregon Restaurant & Lodging Association | SUMMER 2021

Employees feedback drives food waste prevention at Employees feedback drives Employees

¿Por Qué No? ¿Por Qué No? Taqueria Taqueria food waste prevention at food

¿Por Qué No? Taqueria is ais Portland eatery ¿Por Qué No? Taqueria Taqueria is a Portland Portland eateryrecognized recognized for forfor ¿Por Qué No? a eatery recognized its delicious delicious guacamole and margaritas,and and long long lines of of its guacamole margaritas, and of its delicious guacamole andand margaritas, longlines lines customers nearly every day of the the week.Less Less known known are the customers nearly every of week. Less are the customers nearly every dayday of the week. known are the taqueria’s sustainability sustainability efforts. efforts. taqueria’s taqueria’s sustainability efforts. “From the the very very beginning, beginning, we we prioritized prioritized “From sustainability,” saidwe Brighid King, General General sustainability,” said Brighid King, “From the very beginning, prioritized

Manager of ¿Por Qué Qué No? Taqueria, Taqueria, which which Manager ¿Por No? sustainability,” saidof Brighid King, General operates two two locations locations in in Portland Portland and and operates catering business. business. “We “We started started with with aa catering

Manager of ¿Por Qué No? Taqueria, which

operates two locations in Portland and composting shortly after we opened in composting shortly after we opened in a catering 2005. business. with 2005. As As we we“We grew,started we focused focused on grew, we on preventing food waste.” waste.” composting shortly after we opened in preventing food

2005. As weGetting grew,consistent we focused on engagement Getting consistent employee engagement employee key for for the taqueria. taqueria. They They seek seek employee employee key the preventingisisfood waste.” feedback during during monthly monthly staff staff meetings, meetings, feedback

Getting consistent employee engagement via paycheck paycheck inserts, inserts, via via email, email, with with voice voice via is key for the taqueria. They seek employee mail memos and and at the the end end of each each shift. shift. mail memos at of

All their theirmonthly communication is done done in in English English All communication is feedback during staff meetings, andinserts, Spanish.via email, with voice and Spanish. via paycheck “It was was because of this this feedback we “It of we mail memos andbecause at the end offeedback each shift.

implemented some some important important changes changes implemented All their communication is done in English

that helped helped us us prevent prevent food food waste,” waste,” said said that and Spanish. King. “We “We invested invested in in an an extra extra freezer freezer so so King. we could could savefeedback trim and and leftovers leftovers to use use we trim “It was because of save this we to

implemented some important changes

that helped us prevent food waste,” said King. “We invested in an extra freezer so we could save trim and leftovers to use

for soup, soup, stocks stocks and and sauces. sauces. We We use use visual visual for guides to help staff staff portion meat and size help meat size forguides soup, to stocks andportion sauces. Weand use visual tortillas. We switched switched to more moremeat expensive tortillas. to expensive guides to We help staff portion and size cuts of of meat meat that that require require less less trimming trimming cuts before cutting. cutting. All All these these ideas ideas came came from from before

tortillas. We switched to more expensive cuts of meat that require less trimming frontline employees.” frontline employees.”

before cutting. All these ideas came from Staff at at the the register register ask ask extra extra questions questions Staff

frontline employees.” to ensure ensure customers don’t don’t return return food food to customers

because veggie orders were meant to be be because orders meant to Staff at theveggie register askwere extra questions vegan. They They also also keep keep an an eye eye on on portion portion vegan. sizes. Line Line cooks cooks receive receive quarterly quarterly bonuses bonuses sizes.

to ensure customers don’t return food

because veggie orders were meant to be food costs costs are are within within that that range. range. ifif food vegan. They also keep an eye on portion “We pay pay our our employees employees a a livable livable wage wage and and “We

sizes. Linehealth cooksinsurance, receive quarterly provide health insurance, we couldn’t couldn’tbonuses do provide we do if food are within thatsaid. range. that ifcosts if we we wasted wasted food,” King King said. that food,”

“We pay our employees a livable wage and Learnhow howyou youcan canprevent preventfood foodwaste waste Learn

provide health insurance, we couldn’t do

FoodWasteStopsWithMe.org FoodWasteStopsWithMe.org

that ifFood weWaste wasted food,” King said. between Food Waste Stops with with Me Me is is aa collaboration collaboration between Stops

Metro, the the Oregon Oregon Restaurant Restaurant && Lodging Lodging Association, Association, Metro, the Oregon Oregon Department Department of of Environmental Environmental Quality, Quality, the as well well as as city city and and county county governments governments to to help help food food as Learn how youreduce can prevent service businesses reduce food waste. waste. food waste service businesses food

FoodWasteStopsWithMe.org

Food Waste Stops with Me is a collaboration between Metro, the Oregon Restaurant & Lodging Association, the Oregon Department of Environmental Quality, as well as city and county governments to help food OregonRLA.ORG 51 service businesses reduce food waste.

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Restaurant & Lodging - Summer 2021

Articles inside

Cost-Saving Programs

What Your Peers Are Saying

New Members

News Briefs

It’s Your Business

Industry Partnerships

Lodging Performance Report

The Perfect Storm

Forward Tech in Foodservice

Employee Retention Tax Credit

"Post Pandemic"

From the CEO