Official publicatiOn Of the tavern league Of wiscOnsin
J U LY • A U G U S T 2011 tl w.org
Products and Tips to Heat Up Food Sales
October 3-6 Appleton
Fall Convention Preview
™
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ting the drink specials No matter how friendly the bartender, how temp lete without TRIM comp isn’t just n taver a or how diverse the jukebox, ly serve up some proud we ® ty Socie At ance. coverage from Society Insur ble. And, best of all, of the broadest property/liability coverages availa tavern owners like you. our TRIM program was concocted specifically for ess, swing over If you’re thirsty for coverage made for your busin got on tap. to societyinsurance.com and check out what we’ve Society Insurance is a corporate sponsor of the Tavern League of Wisconsin:
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J u ly / A u g u s t 2 0 1 1 Volume 29, No. 4
In this issue: Fall Convention Preview
F e at u r e s 12 2011 Fall Convention Registration
Join us for the Fall Convention in Appleton October 3 - 6 at the Paper Valley Hotel
23 Food Code Updates: Keeping Diners Safe
While there are hundreds of changes in the FDA’s recent food code update, there are four major changes of note
LE A GUE S P OTL I G H T 24 Superior/Douglas County Tavern League League Profile
26 Jimmy’s Saloon Business Spotlight
28 NWCEP, Inc. Charity Spotlight
s o cia l n e t w o r k
www.tlw.org
facebook.com
18 Cov er S tory
It All Adds Up Whether it’s time to change your menu, fire up your sales strategy or start offering something more than popcorn and peanuts, here are some products and tips to heat up sales.
twitter.com/TavernLeague
D E P A RTME N T 4 President’s Perspective 8 Front Rail 9 Corporate Sponsors 30 corporate spotlight 32 featured Affiliates 34 new members Tavern League of Wisconsin
36 LEgislative Notes 37 affiliate members 38 Accounting Help 39 Promo Pub 40 LOCAL LEAGUE UPDATES 42 Advertiser Index
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By Robert Swearingen TLW President
ABL gets a taste of Wisconsin Hospitality
O
ver 200 ABL members from across the nation gathered in Milwaukee early this June for their 9th Annual Meeting and Convention. I am pleased to announce that the TLW was well represented as we played the home state host. ABL President David Jabour had to schedule the full board meeting on a Saturday to accommodate the packed agenda of activities that were in store for all attendees of the Wisconsin event. The kickoff to the event was a great tailgate party and Milwaukee Brewers game hosted by the TLW and MillerCoors. Four busloads of ABL baseball fans headed to Miller Park on Sunday for an afternoon of fun. Special thanks to Sharon & Duane Nowak and the Milwaukee League for doing a fantastic job at the tailgate party! The Brewers won! Next stop for the Convention goers was a real treat. The National Association of Beverage Importers rented an entire floor of the Milwaukee Public Museum to host a welcome reception. Attendees got a chance to visit the “Streets of Old Milwaukee” and even get a glimpse of Sampson the Gorilla as they networked with members of NABI for the evening. The Monday morning general session started with a report by ABL President David Jabour focusing on the association and its importance within the industry. The keynote for the day was given by Jeff Colbert, representing the newly formed craft and import division of MillerCoors, Tenth & Blake Beer Company. Jeff talked about the hot new trends in the craft brew segment of the industry. We were then given a look behind the scenes at MillerCoors by Manny Manuele. Manny is the manager of technical insights and development for the brewer. It was interesting to hear what thoughts go into a beer before it hits the production stages. A fantastic lunch followed hosted by SKYY vodka and our good friend Erik Schultek. 4
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The afternoon event was a trip to the Miller Brewery. Beth Mulcahy from MillerCoors had arranged a very special hard hat tour of the brewery. ABL members were actually taken onto the brewery floor for a close up look at what goes into making some of Wisconsin’s oldest and favorite beers. After the tour had concluded the groups got back together for a MillerCoors hosted reception in the newly renovated “stables” right in the middle of Miller Valley. Complete with great food and a band, MillerCoors put on a first class party that kept the group dancing till
award was presented to Mr. Leo Kiely, retiring CEO of MillerCoors. Leo was honored to receive the ABL Award and thanked the TLW for the nomination. The crowd congratulated Leo on his contributions to the industry over the years and extended him best wishes on a welldeserved retirement. The Brown-Forman “Retailer of the Year” awards were given out and Wisconsin’s own Herb Feil was recognized for being selected in our state. Congratulations Herb! Sadly, this was the first ABL Convention without our good friend and previous Executive Director Harry Wiles. David Jabour introduced Harry’s wife Cindy as our special guest. Cindy took the stage and was able to talk about how big of a role the ABL and Harry’s industry friends played in
Over 200 ABL members from across the nation gathered in Milwaukee for the 9th Annual Meeting and Convention.
the end, a great way to finish “Miller Monday”. Special thanks to Jim Wright, Paul Lucas, Andy Moschea and especially Beth Mulcahy for organizing a great day! Tuesday’s session was definitely all business. Speakers from The Beer Institute, Wine & Spirits Wholesalers, National Beer Wholesalers Association and Distilled Spirits Council of the United States all took their place on the main stage for industry presentations. The afternoon seminar was a hands on explanation of social media including Facebook and Twitter. The highlight of the entire four day event was the “Top Shelf” Award Banquet. This year the
his life. Cindy Wiles accepted a plaque in Harry’s honor that evening. Harry Wiles is missed, but he was with us in spirit. The ABL elected new officers at this Annual Meeting. I am honored to report that I have been selected to sit on the ABL Executive Board. I will be joining Bob “Bubba” Sprenger on this Executive Committee and look forward to his guidance along the way. Bubba and I were both sworn in that evening. In addition to some new Executive members the ABL has a new President. Chuck Ferrar from Maryland has officially taken the helm of the ABL. Congratulations to Chuck, we look forward to working with you. www.tlw.org
● Make your room reservations now by calling the Room Reservations Department at 1-800-HILTONS or 414/935-5940. ● Indentify yourself as part of ABL in order to receive the special room rate. ● Please have your credit card, arrival and departure dates on hand when you call.
I would like to take this opportunity to thank David Jabour for all he has done for the ABL serving as President. I have had the pleasure of working with David over the last few years and it is clear he continues to have the ABL’s best interests at heart. David will continue to serve in the capacity of Past President and I look forward to hearing David’s valuable input on ABL issues. Thank You David! Congratulations also to ABL Executive Director John Bodnovich, and Susan Day Duffy, Rosanne Ferruggia and Jill Weide from the ABL office for doing a great job on the Milwaukee event. I love it when a plan comes together! Lastly I would like to thank all the TLW members and league representatives that took the time to Continued on page 6...
Tavern League of Wisconsin
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...ABL continued from page 5
travel to Milwaukee for the ABL event. Your presence made all the difference and I greatly appreciate the extra effort. Also, take time to thank our ABL sponsors for making the event a success, Beverage Media, NABI, SKYY Spirits, Diageo, Beam Global Spirits and Wine, DISCUS, Brown-Forman, E. & J. Gallo Winery, Don Q Rum, Deaths Door Spirits, FrankLin, Mexcor and especially MillerCoors, Tenth and Blake Beer Company. ●●●
Cheers,
Rob
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www.tlw.org
President: Rob Swearingen Senior Vice President: Barb Mercer Secretary: Sue Bonte Lee Treasurer: Tom Dahlen Southern Zone Vice Presidents: Chris Marsicano, Jim Pickett Eastern Zone Vice Presidents: Gene Loose, Dale VandenLangenberg Central Zone Vice Presidents: Lori Frommgen, Robert “Bubba” Sprenger Northern Zone Vice Presidents: Dan Corbin, Pete Olson
Editor: Pete Madland, Executive Director Tavern League of Wisconsin Publisher: Barbara Slack Slack Attack Communications Advertising Sales: Heidi Koch Slack Attack Communications heidi@slackattack.com Art Director: Ann Christianson Slack Attack Communications Contributing Writers: Pete Madland, Kimberly Ruef, Rob Swearingen, Scott Stenger, Amanda Wegner, Kelly Wolf Printed By: Reindl Printing, Inc. Merrill,Wisconsin On Premise (ISSN #1051-4562) is a bi-monthly publication of the Tavern League of Wisconsin, Inc., 2817 Fish Hatchery Road, Fitchburg, WI 53713, phone: (800) 445-9221. Published by Slack Attack Communications, 5113 Monona Drive, Madison,WI 53716, phone: (608) 222-7630. Printing is by Reindl Printing, Inc., Merrill,WI 54452. For advertising information, contact Slack Attack Communications. Subscriptions included in TLW membership dues; non-member subscriptions: $15 per year. Address corrections should be sent to the Tavern League of Wisconsin Office, 2817 Fish Hatchery Rd., Fitchburg, WI 53713-5005. Second class postage paid at Madison, WI and other additional offices. © Copyright 2011 by the Tavern League of Wisconsin, Inc. Permission to reprint must be secured in advance of publication and credit given to author and On Premise
TLW Celebrating 75 years.
2011 July/August On Premise
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By Pete Madland TLW Executive Director
June, 2012 Responsible Retailing Research Project
• Receive information from Recommended Practices for Off-Premises Alcohol Licensees2 and Responsible Retailing Practices for OnPremises Alcohol Serving Establishments3, respectively, and assistance in adopting these practices, including communications to staff and customers
N
o one wants to illegally serve underage persons in their establishment. The fines are huge, your license is put at risk and, simply put, it’s not the right thing to do. Avoiding doing so is becoming more difficult given the technology of the day. Production of fake IDs is a multi-billion dollar industry and anyone who wants one can get one. As a whole, I feel our industry does a good job of not selling to underage people. Statistics show that of all of those underage who do consume, only 10% get alcohol from a bar or liquor store. However, we can do better. With that in mind, I asked Brad Krevor of the Responsible Retailing Forum to write about his program. It is a program that I feel can work in communities throughout Wisconsin and can result in fewer underage sales and thus fewer problems for our members and our communities.— Pete
future. The model uses a business improvement approach for licensees, with public and private stakeholders working collaboratively to set up a community-wide system to support the RR practices and professionalism, of all licensees in preventing under age sales and over-service. The Respect 21 Responsible Retailing Program was introduced in 2006 in Waukesha and has since been conducted in 20 communities across the
• Receive feedback on actual staff performance as observed by Mystery Shoppers—young, legal-age inspectors who ask to purchase or be served alcohol. The Mystery Shopper hands out a Green Card following a correct ID check or a Red Card if an ID is not checked. Individual Mystery Shopper results are confidential: only aggregate data is reported The challenge that concerned both RRF and the Respect 21 sites is: How can this be sustained? How can a successful pilot project be translated into a sustainable system? In 2009, on the basis of field studies in Iowa, New Mexico and Massachusetts, as well as its experiences developing
...Our industry does a good job of not selling to underage people. ...Of those underage who do consume, only 10% get alcohol from a bar or liquor store. However, we can do better.
A new approach to helping licensees reduce alcohol sales violations is being developed and Wisconsin—and the Tavern League of Wisconsin —are at the heart of this effort. In 2006, MillerCoors partnered with Brandeis University and the Responsible Retailing Forum (RRF) to create a program for MillerCoors’ distributors to provide licensees with Responsible Retailing (RR) resources and assistance based upon the recommendations in a federal report, Best Practices for Responsible Retailing1. The report recognizes that law enforcement, though necessary, does not show licensees the steps they can take to prevent unlawful sales in the 1
2 3
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country, including Madison, Racine and La Crosse. Licensees participating in the program: • Conduct a Self-Assessment of current practices and receive RR resources (e.g., specialty calendars, signage) that may be missing • Establish a written Alcohol Sales Policy for staff to follow in checking and authenticating IDs and refusing sales / service to underage or visibly intoxicated customers or to adults who may be purchasing alcohol on behalf of an underage customer
and administering Respect 21, RRF received a Small Business Innovation Research (SBIR) award from the National Institutes of Health designed to allow RRF to develop sustainable RR systems for cities, states and retail associations. RRF’s principal partners for the SBIR award are American Beverage Licensees (the national association of state associations to which the TLW belongs), Diageo, Distilled Spirits Council of the US (DISCUS), MillerCoors, National Alcohol Beverage Control Association, National Beer Continued on page 10...
Report on Best Practices for Responsible Retailing, Center for Substance Abuse Prevention. US Dept. of Health and Human Services, Substance Abuse and Mental Health Services Administration, Center for Substance Abuse Prevention, Conference Draft, March 2002. Available at www.rrforum.org/. Developed by the RRF Retailer Work Group, consisting of national retail chains and their training and mystery shop providers, regulators and state attorneys general. Developed by RRF and the National Alcohol Beverage Control Association with the participation of national restaurant and tavern associations, producers, distributors and training organizations.
On Premise July/August 2011
www.tlw.org
Support those who
support our association
Platinum Sponsors $50,000+ per yr
Gold Sponsors $25,000+ per year
Anheuser-Busch Silver Sponsors $10,000+ per year
Bronze Sponsors $5,000+ per year
Wisconsin Amusement & Music Operators, Inc.
Make sure and thank these groups for their support, and encourage others not on the list to participate. Any business interested in joining should call the TLW office (608-270-8591) for our brochure that lists the benefits of the different categories. Remember “Support those who support us.�
Tavern League of Wisconsin
2011 July/August On Premise
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...continued from page 8
Wholesalers Association and Wine & Spirits Wholesalers of America. We are working in Wisconsin with the TLW and the WI Dept of Revenue and with their counterparts in California, Massachusetts and New Mexico. In Madison (which started last year), Green Bay, Milwaukee and Waukesha, we will enhance retailer RR practices while linking licensees with licensing, law enforcement and public health and prevention stakeholders to address the problems of underage alcohol use and abuse through a collaborative, problem-solving approach. Wisconsin is a perfect state for this work. The TLW is one of the strongest associations in the country. MillerCoors has a special commitment to Wisconsin and has provided leadership and ample funding. But additionally, Wisconsin needs this! Alcohol looms large in Wisconsin— as an industry, in per capita consumption, and in alcohol-related problems. Through a comprehensive and effective RR program: • licensees are better prepared for law enforcement compliance checks, lowering the risk to licensees and staff of fines and suspensions • licensees lower the risk of legal liabilities associated with underage sales and alcoholinvolved accidents and injuries • licensees may receive mitigation of penalties if a licensee were cited for alcohol sales violations in the future • licensees bring favorable publicity to the store and demonstrate to their customers, law enforcement and licensing commissions that they are Responsible Retailers committed to complying with the alcohol sales laws and protecting the health and well-being of their communities. Brad S. Krevor, Ph.D., is the President of the Responsible Retailing Forum, Inc., a 501(C)3 non-profit organization that engages alcohol regulators, public health and law enforcement agencies, retailers and their associations, distributors and suppliers in identifying and promoting effective practices to reduce sales of alcohol to underage and intoxicated individuals. Responsible Retailing Forum, Inc. 95 Algonquin Road • Chestnut Hill, MA 02467 http://www.rrforum.org/
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Official Publication of the Tavern League of Wisconsin
Advertise Your Tavern in 2012 Annual TLW Membership Directory
& Buyer’s Guide!
Promote your bar statewide and receive targeted ad placement within your District’s section.
Talk to Heidi at Fall Convention about reserving your ad space!
For more advertising information contact:
Attn: Heidi Koch 5113 Monona Drive P.O. Box 6096 Madison, WI 53716 Phone: 608-222-7630 Fax: 608-222-0262 E-mail: heidi@slackattack.com
www.tlw.org
Upcoming tlw events Fall 2011 Convention & Tradeshow October 3 - 6, 2011 Paper Valley Hotel 333 W College Ave Appleton, WI 54911 (920) 733-8000
Spring 2012 Conference & Tradeshow April 2 - 5, 2012 Wyndham Milwaukee Airport Hotel and Convention Center 4747 S Howell Ave Milwaukee, WI 53207
Fall 2012 Convention & Tradeshow October 21 - 25, 2012 Kalahari Resort 1305 Kalahari Drive Wisconsin Dells, WI 53965
There’s never been a better time to cut the cable! PUT DIRECTV TO WORK FOR YOU.
ACTION USA 262-514-3197 855-307-7335 Authorized DIRECTV Dealer
Spring 2013 Conference & Tradeshow
©2011 DIRECTV, Inc. DIRECTV and the DIRECTV for Business logo are registered trademarks of DIRECTV, Inc.
April 8 - 11, 2013 Plaza Hotel & Suites & Conf. Ctr. 1202 W Clairemont Ave Eau Claire, WI 54701
Good Times and Great Flavor.
Fall 2013 Convention & Tradeshow
What better way to satisfy your patrons than with Kettle Brau appetizers, pairing the distinctive taste of Leinenkugel’s handcrafted beer batter with select Riverside Foods appetizers to create crowd-pleasing combinations.
October 7 - 10, 2013 Hotel Sierra 333 Main St Green Bay, WI 54301
Spring 2014 Conference & Tradeshow April 6 - 10, 2014 Radisson Hotel & La Crosse Center 200 Harborview Plaza La Crosse, WI 54601
Fall 2014 Convention & Tradeshow October 6 - 9, 2014 Kalahari Resort 1305 Kalahari Drive Wisconsin Dells, WI 53965
One Bag, One Order, One Fry Time You’ll always know food costs with Super Sampler Combo Platters. Each bag has pre-portioned ingredients—all with the same fry time and temperature.
Contributing quality products and unforgettable service to our Wisconsin economy for over 50 years.
WISHING YOU AND YOUR BUSINESS ALL THE BEST! Musky Mike • 920-323-3351 • Two Rivers, WI • www.riversidefoods.com Tavern League of Wisconsin
2011 July/August On Premise
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www.tlw.org
APPLETON, WI
41 41 125
S. Oneida St.
Hotel:
Radisson Paper Valley 333 College Ave.
10
HOTEL: RadissanPaper Valley Hotel 333 W College Ave Appleton, WI 54911 (920) 733-8000
RATE: $ 107 single $ 128 double
DISTANCE Host
10
441
114
41
Three night minimum. Cut off date 9/4/11
Lake Winnebago
To make your reservations, please call the hotel and request a reservation in the Tavern League of Wisconsin block to get the special rates. The rates do not include tax. For alternative housing, call the TLW office.
Name ______________________________________________ Spouse/Guest Name _______________________________________________ Signature(s) ________________________________________________ / _______________________________________________________ Business Name _______________________________________________________________________________________________________ Mailing Address ______________________________________________________________________________________________________ City/State/Zip ________________________________________________________________________________________________________ Business Phone __________________________________________ Home Phone _________________________________________________ Local League _______________________________________________________________________________________________
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This is my first convention
I am a new Member
REGISTRATION FEES (per person) Must be postmarked by 9/16/11. Full Registration
MEMBER
0
NON-MEMBER
0
$0
$0 Member: $30 Non-Member: $35 . . . . . . . . . . . . __ x $30 + __ x $35 = ________ circle one . . . Tuesday or Wednesday
0
0
Postmarked AFTER 09/16/2011
$0 Member: $60 Non-Member: $80 . . . . . . . . . . . . __ x $60 + __ x $80 = ________
0
$0 TOTAL FEES = ________
I would like to contribute $5.00 of this registration fee to: (please check one only)
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Tavern Industry Political Action Committee
Tavern League of Wisconsin
n
Total Amount Due $ ______________________________________
TOTAL
Member: $50 Non-Member: $70 . . . . . . . . . . . . __ x $50 + __ x $70 = ________
Registration One Day
METHOD OF PAYMENT
Wisconsin Tavern League Foundation
Check # _______
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Card # ____________________________Exp. Date ____________ Cardholder Name ________________________________________ Signature ______________________________________________ Cardholder Address ______________________________________ City/State/Zip____________________________________________ Please complete and mail this form with payment to: TLW, 2817 Fish Hatchery Rd., Fitchburg, WI 53713-5005
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Lights! Camera! Each year at the Fall Convention members gather Tuesday evening for the TLW Live Auction.
Auction!
The TLW Live Auction is one of the larger parties and members sure have fun bidding, toasting and dancing! In addition to the Tuesday night function members also have the opportunity to participate in the Silent Auction that runs during the day on Tuesday, Noon to 4:00 p.m. and Wednesday 9:00 a.m. to 2:15 p.m. Auction items have included travel packages, sports memorabilia, fine clothing, electronics, art and more! Auction Chairman Pete Olson helps coordinate the auctions that benefit the Direct Givers Fund and TIPAC. Donating an item is simple. 1. P lease fill out the form and mail it to: Pete Olson 416 Chestnut Black River Falls, WI 54615 2. Bring your item to the registration booth upon arrival to the Fall Convention. *The auction committee decides if the item will go into the Live or Silent Auction. *All items purchased at the auctions must be paid for by personal check, credit card or cash.
Thank You for your contributions!
Auction Item Form
TLW 2011 Fall Convention
If your league or members will be bringing auction items to the Fall Convention, please complete the form below and send it to the Auction Committee Chair, Pete Olson. Donor (Individual name and League)_________________________________________________________ _________________________________________________________________________________________________ Contact Person________________________________________________________________________________ Phone (business)__________________________________ (home)____________________________________
Please describe the item(s) your members will be donating to the TLW auctions. Item:_________________________________________________________Value:____________________________ Item:_________________________________________________________Value:____________________________ Item:_________________________________________________________Value:____________________________ Item:_________________________________________________________Value:____________________________ Item:_________________________________________________________Value:____________________________
Thank you for your participation! Return this form by September 26, 2011 to Pete Olson, 416 Chestnut, Black River Falls, WI 54615
Tavern League of Wisconsin
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Member The TLW Member of the Year Award
Nomination Form
of the
Year
This is presented to a deserving member each Fall at the State Convention. Please take a moment and nominate a member who you feel is deserving of this award. The recipient is chosen based on service to not only the TLW, but also their family and community. Many members are qualified to receive this award. The winner receives lodging, registration and airfare to the ABL National Convention. Complete this form and be sure to include any information such as local awards, media coverage, newspaper clippings, endorsements, references, etc. Please send nominations into the TLW office by Sept 15th. Last year’s Member of the Year was Herb Feil from Feil’s Supper Club.
Name_____________________________________________________________________________________________________ Business__________________________________________________________________________________________________ City, State, Zip_____________________________________________________________________________________________ Local League______________________________________________________________________________________________ Please state why you feel this person should receive the TLW Member of the Year Award. (Attach additional sheets/information if necessary.) _________________________________________________________________________________________________________ _________________________________________________________________________________________________________ _________________________________________________________________________________________________________ _________________________________________________________________________________________________________ YOUR INFORMATION: Name_____________________________________________________________________________________________________ Local League______________________________________________________________________________________________ Phone Number _____________________________________________________________________________________________ Date_____________________________________________________________________________________________________
Thank you for submitting this entry. Please return to the TLW office at 2817 Fish Hatchery Road, Fitchburg, WI 53713, by September 15, 2011.
Tavern League of Wisconsin
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ON THE COVER
It All Adds Up!
Products and Tips to Heat Up Food Sales By Amanda N. Wegner
Whether it’s time to change your menu, fire up your sales strategy or start offering your patrons something more than popcorn and peanuts, here are some products and tips to heat up your sales.
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I
n a stumbling economy we are all loooking for ways to increase our bottom line. Strong food sales can support establishments that have, in the past, offered only free peanuts at the bar. Westfield’s Brakebush Brothers, Medford’s Pep’s Pizza, Wisconsin’s Riverside Foods, and Legend Larry’s are some of the companies offering products locally with sales strategies that will inspire you!
super-premium product, says Wojcik, is “the next best thing to getting pizza right from a pizzeria.” Weighing in between 26 and 30 ounces, the Big Ben features a raised crust and sizable toppings, like chunks of Italian Sausage. Varieties include Buffalo Chicken, Chicken Alfredo, Five Meat, Double Sausage and Double Pepperoni, the latter of which is the brand’s bestseller. “For a bunch of guys at a tavern watching football,
“Working with Pep’s and Benetti’s is an easy way to get into the food business without a huge investment.”
Westfield’s Brakebush Territory “The thing is, there are only a few bars out there that get by without serving food,” says Don Maes, Territory Sales Manager for Westfield’s Brakebush Brothers, a third-generation Wisconsin company providing premium chicken products. Serving food both pulls in patrons and keeps them longer, resulting in incremental revenue you can taste. “The hottest thing in the industry right now,” says Brakebush’s Maes, “is boneless chicken wings.” Chicken wings have long been popular, but hard on the wallet. Boneless wings use breast meat, which is less expensive.
Medford’s Pep’s Pizza and Benetti Foods “Food just makes for a full-service environment. It’s part of the overall offering; you get fun, friends, drinks and great food, and not have to drive far down the road to get it,” says Mark Wojcik, President of Medford’s Pep’s Pizza and Benetti Foods. Plus, food has a higher profit margin than beer and mixed drinks.
this pizza is heaven,” says Wojcik. “We developed this pizza because of the tavern business, so they would have something to stand above what competitors are serving.” Pep’s has its own route system across the state and is available through Holiday Wholesale. In addition to pizza, Pep’s offers the Benetti’s line of meatballs and Italian Beef. “These are
“You can sell them at almost half the price of regular wings,” says Maes. Plus, there are social factors driving the growth of boneless wings. “A lot of people, especially women, find bone-in wings messy and greasy with the bone and fat,” notes Maes. “And guys say they like boneless ones too.” However, he doesn’t recommend dropping traditional wings from the menu: “Enhance your menu by adding boneless.” Aside from less mess and more profit, another perk of boneless wings is that they are multifunctional; cut them up and add to salad or pizza.
Fifteen years after selling his successful Tombstone Pizza to Kraft, Pep Simek, who has been a member of the Tavern League since the 1960s, is back to selling his premium Original Recipe pizza with traditional and double-crisp crusts. “Pep still retains the original recipe,” says Wojcik. “This is a premium product, no shortcuts, no fillers, nothing but the good stuff.” The Pep’s line offers 9- and 12-inch pizzas, with 13 varieties in the larger size. These aren’t small pies either. “Our Four Meat double-crisp pizza, for example,” says Wojcik, “weighs in around 25 ounces. Almost all our products have a pound of toppings.” Pep’s goes beyond the normal toppings as well; varieties include a Spicy Sausage, Pepperoni, Jalapeño & Onion; Philly Cheesesteak; Mexican and Bacon Cheeseburger. If Pep’s brand pizzas are hefty, the company’s new Big Ben line of pizzas is the heftiest. This Tavern League of Wisconsin
not like the kind you’d buy in a grocery store,” says Wojcik, “but what you’d find in an Italian restaurant.” Benneti’s offers two oven-baked meatball varieties, one with Romano cheese and one with Parmesan. The Italian Beef is lean and tender, perfect for sandwiches.
Of course, it’s the sauce that makes a good wing, and Brakebush’s Wild Turkey Bourbon Sauce is a hit. Since the company’s specialty is chicken, Brakebush, which works with over 30 distributors in Wisconsin, only sells wings and sauce together. Continued on page 20...
“We are a pizza company first,” says Wojcik. 2011 July/August On Premise
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IT ALL ADDS UP!
...continued from page 19
Another hot item is boneless chicken breast strips. A user-friendly item, especially for bars and grills that don’t have a chef on staff and don’t have the space or time to deal with whole chickens, they can be pulled apart for wraps, salads, quesadillas, chicken and gravy, flatbreads and more. Or spice it up with one of Brakebush’s seasoned varieties, including Bold Italiano, Tuscan and Moroccan. “These products really take the worry out of food service,” says Maes. “ Just heat and serve or use to enhance your dishes.”
job with them.” Among Coenen’s favorites are the Homestyle curds with white cheddar and the Italian Crusted White Cheddar. Make no mistake—Riverside Foods remains the state’s primary purveyor of breaded perch and walleye, in addition to its fine cheese curds. But the company also offers its Kettle Brau line of products, and fryer-ready appetizers beer-battered with Wisconsin’s own Leinenkugel’s. Included in the Kettle Brau line-up are beer-battered brat slices; it doesn’t get much more Wisconsin, which is a fact Riverside Foods is proud of. In addition its partnership with Leinenkugel’s, the com-
pler is conveniently in one bag, with one fry time. Coenen’s top Super Sampler seller is the Brew House, which features Leinenkugel’s beer-battered onion rings, mozzarella sticks, shrimp, mushrooms, breaded cream cheese jalapeño snappers and chicken strips. There are eight varieties in all. “If you want to do a combo platter yourself with three or four different items, they all have different cook times and someone always over-portions,” says Coenen. “With Super Samplers, you know your exact cost and you know each is an exact portion. No fuss, no muss. It’s a beautiful thing.”
Legend Larry’s When you have a good thing, make the most of it. That’s the story behind Legend Larry’s national award-winning wing sauces. When owner Larry Schaefer opened his first bar in Sheboygan in October 2001, there were no places selling wings, so he got to work, crafting a recipe.
Wisconsin’s Riverside Foods “You have your fixed costs, and you can only sell so much beer and mixed drinks to cover that. By offering food, you’re not only holding people longer, you’re adding profitability to the bottom line,” says “Musky Mike,” Vice President of National Sales & Marketing for Wisconsin’s Riverside Foods. “Appetizers, sandwiches, they have a greater gross than drinks and beers. It’s percentage versus actual dollars to the bank. When you add food, you add dollars to the bank.”
pany has a close relationship with the Wisconsin Milk Marketing Board and only uses Wisconsin-made cheeses in its products. “We are a Wisconsin company, and we buy Wisconsin when we can,” says Coenen. “That’s
“About three years into it, my mother started ribbing my father to enter into a national buffalo wing competition,” says Dane Schaefer (Larry’s son), who does marketing for the company. “We didn’t have huge expectations, but we competed with three sauces and took two firsts.” From there, the family researched what it would take to get those winners into bottles and people’s mouths. Today, there are nine sauces available for public consumption and is
Started as a family business in 1961 focusing on fresh fish, Riverside Foods, based in Two Rivers, has evolved to sell just about anything you’d want to eat in a tavern. “Our original premise was fresh fish, perch, walleye, blue gill,” says “Musky Mike” Coenen. “Then we started coating. That was pretty much our bread and butter, until we got into appetizers.” Including cheese curds. “Those we’re pretty proud of,” says Coenen. “They’re a mainstay, and we do a really fine 20
On Premise July/August 2011
huge to us, and customers can be satisfied that the Riverside Foods product they’re enjoying benefit more than the tavern owner.” Riverside Foods offers another product line that’s a no-brainer for tavern owners: Super Samplers. This pre-portioned appetizer sam-
served in 11 locations around the state. Schaefer explains the arrangement: By using Legend Larry’s sauces and the company specifications for perfect wings, taverns can use the Continued on page 22...
www.tlw.org
Best Advice for maximizing Food Sales From our food pros 1. Set yourself apart.
Become known as the place with the best burger, the best pizza, something that sets your place apart.” Dane Schaefer of Legend Larry’s suggests doing some market research, even if that’s simply visiting every tavern in a ten mile radius of your own. “Offer something unique to your customer base or your area,” says Schaefer. “That’s where we found our success originally.”
2. B uild your business quality.
“Good operators are busy and getting busier often because they’re beating their competition that are focused on low cost and low quality. Once you start cheapening things, that’s usually the beginning of the end.”
3. U se “leaders” and combos to draw people in. “Lead” people in with All-You-Can-Eat Wing night, $1 hamburgers or other specials during off-peak times, such as weeknights. “When you get people in on a leader, you might break-even on the special at best,” says Maes. “But you make it up at the bar with people shooting pool, doing shots, drinking on a night that is otherwise slow.”
4. C reate Food and drink combinations that patrons can’t resist.
For instance, combo up a bucket of Leinekugel’s on ice and Riverside Foods’ Super Sampler, which is beer-battered with the Chippewa Falls brew. “Make it easy and interesting for the consumer to buy,” says Coenen. “Don’t give away the farm, but set it up so you’re making money and holding people.”
5. G et the word out.
With any strategy, says Maes, “you have to be willing to promote it.” Many vendors provide point-of-sale materials, including coasters, table tents and posters, and some offer contests and incentives to help promote sales. Legend Larry’s is offering a promotion for places serving their wings; patrons can enter a drawing for tickets to the August 12th Milwaukee Brewers-Chicago Cubs baseball game. One winner from each location gets two tickets and entry to a tailgate party featuring Legend Larry’s products and drinks. “Use what’s available to help get people in the door and push product,” says Schaefer. “Getting the word out” also means having a descriptive, easy-tofind menu.” A menu board on the wall can easily be overlooked. Have something on the bar people can pick up.”
6. G et creative.
Coenen, who was a menu engineer for five years and a chef for 13, says it’s important to “make the best use of everything you have.” Don’t just serve cheese curds in a basket; put them on a hamburger. Try throwing cutup boneless wings on a pizza. Get creative! “Figure out different ways to use your product,” says Coenen. “You have to turn inventory. No one wants something that’s been sitting in a freezer, and people appreciate things outside the norm.”
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IT ALL ADDS UP!
...continued from page 20
brand name, get extra exposure through the company’s website and participate in promotions, such as the wing-eating contest Legend Larry’s sponsored during the football season. “When they sign on with us, it gives them the
taverns can buy it and use it however they want in their own products like chili or sandwiches, but if they want to be able to feature the branded product, then they would go the other route.” Legend Larry’s offers five traditional buffalostyle sauces, which have a cayenne pepper
certification for food managers
“You have to give people a reason other than good beer to stay at your place. If they get hungry and have to go someplace else for a sandwich, you’re guaranteed that they’re not coming back.” — Don Maes ability to say they’re using our product,” says Schaefer. “For most of our customers, their business has grown exceptionally since taking on our product.” Sauces are also available wholesale, but don’t come with the extra perks. “Restaurants and
base: Mild, Medium, Hot, Scary Larry and DOA. Flavored soy-based sauces include Teriyaki, Honey BBQ, BBQ and Hot Garlic, which is a bestseller. There’s a tenth sauce in the works for bottling, Spicy Bacon BBQ, but Schaefer doesn’t have a timeline on it yet. “I’ve learned in business to not set hard deadlines on things like this,” says Schaefer. “But know that this was the first year we took it to competition … and it took second place.” Want to try Legend Larry’s for yourself? While the sauces are privately distributed, you can hit up one of the company’s external locations, or stop by one of their company-owned restaurants, including the latest set to open in Green Bay this summer. ●●● Source List: Brakebush Brothers N4993 6th Drive, Westfield, WI 53964 Don Maes • 800-933-2121 ext 1368 dmaes@brakebush.com Pep’s Pizza / Benetti PO Box 522, Medford, WI 54451 Mark Wojcik • 888-802-7377 mark@benettifoods.com Riverside Foods LLC 2520 Wilson St, Two Rivers, WI 54241 “Musky Mike” Coenen • 800-678-4511 musky@riversidefoods.com Legend Larry’s 1632 Michigan Avenue, Sheboygan, WI 53081 Dane Schaefer • 920-458-0605 dane@legendlarrys.com
22
On Premise July/August 2011
Any establishment that serves food must have a license to do so. The state requires a minimum of one certified Food Manager on staff, though some counties have more stringent requirements. Certification lasts for five years. Anytime during the fifth year, individuals must complete a Recertification Course. “What people don’t realize is that you can recertify any time within the fifth year,” says Dana Skillrud, TLW food course instructor. “It’s like when you renew a magazine subscription; you can renew early, and your recertification is valid from the day your last one expires.” There is a six-month grace period. Failure to take the Recertification Course (TLW’s Recertification class is just three hours) in time requires that a person retake the initial full-day Certified Professional Safe Food Handler Course. The TLW Certified Professional Safe Food Handlers Course and recertification course are offered throughout the year at various locations. The organization’s instructors have taught over 27,500 hospitality employees over the last 14 years. To find a schedule of classes offered by TLW, visit www.tlw.org/public/food_ course.asp.
www.tlw.org
Food Code Updates
By Amanda N. Wegner
Keeping Diners Safe
W
ith recurrent reports of contaminated food, outbreaks of foodborne illnesses and product recalls, consumers are becoming more and more concerned about what they’re putting in their mouths. With this heightened awareness of food safety, it’s important that your establishment stays on top of it as well. “People are much more familiar with food safety and foodborne illnesses,” says Dana Skillrud, Director of Curriculum and Instructor for the Tavern League of Wisconsin. “It’s become common conversation. People have higher expectations, and they’re watching the servers differently than even three years ago.”
The FDA updates the food code every three to five years; states then adopt those changes. Wisconsin is currently in the process of adopting those changes, but it’s “at least another year away,” says Jim Kaplanek, Chief of Food Safety & Recreational Licensing, Department of Health Services. While there are hundreds of changes in the FDA’s recent food code update, there are four major changes of note, says Kaplanek. They are:
1. Inclusion of norovirus: Food employees diagnosed with norovirus, also known as the stomach flu or viral gastroenteritis, must now report this to the person in charge at the establishment. Tavern League of Wisconsin
“Wisconsin already requires that food employees with symptoms or a diagnosis of a foodborne illness, such as Shigella, E. Coli and Salmonella, must report this to the person in charge. This would just add norovirus to that list,” says Kaplanek. He adds: “It’s believed that norovirus is becoming one of the most common foodborne illnesses.”
2. Criticality: When inspectors debit a violation on inspection reports, it is either classified as “critical” or “noncritical.” “‘Critical’ can give an establish-
rectly contribute to foodborne illness, such as not having soap or paper toweling for proper hand-washing. 3.“Core”, the last category, includes violations that don’t directly contribute to foodborne illnesses, but are part of an establishment’s overall operations.
3. Handling of cut leafy greens and tomatoes: Given the number of outbreaks involving tomatoes, spinach, cabbage and other leafy greens, these food products are now considered potentially hazardous. Under the new FDA code, these foods must be kept at a proper temperature (below 41 degrees or above 135 degrees) once processed.
4. Food allergens: The new code defines what a food allergen is and requires that an establishment’s Certified Food Handler educate all employees on food allergens. “This is a major step, and what the public has been asking for,” says Kaplanek.
“People have higher expectations, and they’re watching the servers differently from even three years ago.” —Dana Skillrud
ment a negative connotation when it may not actually have been that critical,” says Kaplanek. The new code has three classifications. 1.“Priority” violations directly contribute to foodborne illness, such as improper temperatures, ill food handlers, not washing hands and more. 2.“Priority foundation” refers to violations that indi-
This code change does not require establishments to include allergens on menus, but provides education so servers and food preparers can recognize and answer diners’ questions related to allergens. ●●●
2011 July/August On Premise
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Superior/Douglas County Tavern League
U
p in the northwestern corner of the state, the Superior/Douglas County Tavern League is trying new things and leading the pack. “We’re pretty active right now,” says longtime Superior/Douglas County League President Dan Corbin, owner of Corbin’s Harbor Inn, Superior. “We just finished forming our charitable corporation. We can do a lot more now.” Corbin’s League was the “guinea pig” in terms of forming a qualified 501(c)3 organization, a designation that allows for charitable tax deductions by both gifters and giftees. They began the process to form the Superior/Douglas County Foundation in Spring 2010, helping to pave the course for other local leagues around the state. “Our league was the first to get involved,” says Corbin. “Now that we have ours, it will be pretty easy for other leagues. Some leagues were running into trouble, weren’t getting raffle licenses, having issues. This levels the playing field, so we can have the same fundraisers as other organizations.” The league holds two main fundraisers each year: a Spring fundraiser and a golf outing in June. This year, says Corbin, the league changed the Spring fundraiser’s format from the past. For four hours on a Sunday afternoon, charitable souls gathered for silent auctions, drawings and dinner, raising $4,500 for three local charities, including the Center Against Sexual and Domestic Abuse (CASDA), Northwest Wisconsin CEP and the Salvation Army, as well as $7,000 for the league. “We were having trouble getting people out for 24
On Premise July/August 2011
the event in the past,” says Corbin, “and this was the first time we tried a different way. I thought it went really well. We had right around 90 people come out in support.” The Superior/Douglas County League, which was founded in 1935, limits its fundraisers to two a year, says Corbin. “We beat everyone up in the two of them and they’re pretty close together, so we try not to do any more than two. We try to get them to cover all our needs.” The league is already realizing the benefits of its charitable arm; with the June golf tournament, the 501(c)3 designation allows the golf course to receive a donation deduction for mentioning the league foundation in its advertising. “Those things are starting to happen and will really make a big difference.” Another thing the league is “trying to make happen” with the new designation is obtaining a vehicle for their SafeRide Program. “We’d really like to make that work,” says Corbin. “It would really help our program.” The league’s SafeRide Program, which was started in 2001, is well utilized, especially in the city of Superior, despite little public marketing.
“It’s pretty well-known,” says Corbin. “We’ve got pretty good recognition, at least among the bargoers.” Corbin commits a lot of personal time to the program as well, serving as the go-between when there are issues with the city or the sheriff’s department. It seems the Superior/Douglas County Tavern League is all about trying new things lately. To recruit new members, Corbin and other league members embarked on a bus tour in April. “On our first trip out, we picked up eight members. In July, we’ll do the same thing again.” With the chance to win the pot at monthly meetings, who wouldn’t want to join this league? At each meeting, attendees put $2 in the kitty (which is padded with $50 at the start), and all members’ names go in the drawing; if the member isn’t at the meeting, all the proceeds go back in the pot for next month. “It’s just a fun way to get people to meetings,” says Corbin. Representing both the city of Superior and the rural areas of Douglas County can sometimes be difficult, says Corbin. “It’s not a rivalry, it’s just two different animals; running a tavern in the city is different than running one in the country. We try to work back and forth so everyone has a place.” ●●●
“One of the biggest things we tout is our SafeRide Program. Out of 75 or so members, about 50 are in the city, so it’s a big thing in Superior … we have a little trouble in the rural areas, but we’re working on it.” The program charges $4 for vouchers, which allows patrons to use any cab service. www.tlw.org
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$1 beer special on Wednesday is also wildly popular. “On Wednesdays, this place is off the wall,” says Keith. “We call it our Recession Special.” Despite the recession, there’s still plenty of room for charitable giving in Superior and Douglas County, and the Kerns are helping facilitate that. In September, the Kerns and Jimmy’s Saloon are hosting their third annual golf outing in honor of Rex.
C
hange is a good thing, even if people don’t like it. “We used to come here when we were young,” says Renee Kern, Owner of Jimmy’s Saloon in Superior. “When it went up for sale, we didn’t want it to go to someone else and be changed. Jimmy had built up a pretty good business.” Kern purchased Jimmy’s Saloon, the couple’s neighborhood bar, with her late husband, Michael “Rex” Kern, in 1993 after the original Owner, Jimmy McGuiness, passed away. Jimmy’s Saloon has a longstanding history in Superior; McGuiness opened the bar in 1946.
days a year. “We’re not open on Christmas morning,” explains Keith. “In the last ten years, we’ve only been closed for a few special occasions. Otherwise, we’re a nonstop machine.” Adds Renee: “If we are closed, it raises a lot of eyebrows.”
The Kerns will celebrate 20 years in business in March 2012, and they’ve slowly made changes at Jimmy’s Saloon the past two decades. Through the years, the interior has been revamped, and the outside façade has been updated to look like an old Western saloon. “When we first got into it, we couldn’t afford to do much, but the place needed some updates,” says Renee. “Those were tough years, very tough years. People don’t like big changes around here, so we did things in small amounts. People get afraid when they think you’re going to change everything.” Jimmy’s is open 10 a.m. to closing time, 364.5 26
On Premise July/August 2011
At the first fundraiser in 2009, the event allowed the Kerns to purchase $3,000 worth of food and toiletries for a local church food pantry. The donation filled up both a U-Haul and the food pantry. Last year, the event raised money to donate
“My father was big in giving back; he’d give the shirt off his own back and that’s how he raised the whole family.”
Today, the bar is a family affair; Renee’s son, Keith, is now a partner in the business, and other family members regularly help out. With a laugh, Renee recalls Rex’s pleas to buy the bar: “My husband wanted to buy a bar, thought it would be a great thing and said he’d do everything to help.” But, adds Keith, “Dad was really good at delegating everything.”
“My father was big in giving back; he’d give the shirt off his own back and that’s how he raised the whole family.”
— Renee Kern Though the Kerns involvement in the Tavern League fell off a few years after purchasing the bar, the family now is heavily involved with their local league. Keith is on the Board of Directors and assists with the Superior/Douglas County League’s SafeRide Program. “They do a lot for us,” says Keith. “They are constantly fighting for what’s right for bars and what we need.” On his involvement with SafeRide, Keith says, “It’s a great, wonderful program. You can’t ask for anything better than a ride home if you need one.” Renee adds that local league President Dan Corbin is also critical to their involvement. “Dan is a great go-to guy who knows the answers. There is no one in this county he hasn’t helped at some time.”
$3,000 worth of coats and boots to a church to be distributed to families, and $1,000 to Just for Kids, a dental program for children who don’t have access to dental care. “We try to keep the money local and focus on kids if we can,” says Keith. The bar hosts fundraisers for individuals in need of assistance and helps out with Tavern League events and fundraisers. They also sponsor cars at the local racetrack; Keith has been racing stock cars since he was 15 years old. “Anytime someone needs help,” says Keith, “we try to do what we can.” ●●● Renee and Keith Kern, Co-Owners Jimmy’s Saloon 1812 Iowa Ave., Superior, WI 54880 715-394-6403
While Jimmy’s is strictly a bar, Keith says they’re known for some of the best nachos in town. Their www.tlw.org
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of Natural Resources staffers at this state wildlife area by day and participate in science and nature educational offerings at night. As they work and learn, they get paid and earn school credit. “As far as I know, there is no other program like this in the nation,” says Gingras. Between 70 and 80 total students attend the Crex Meadows Youth Camp annually. There is a competitive application process, and it’s geared toward disadvantaged youth and individuals with disabilities.
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t’s not easy to describe what Northwest Wisconsin CEP, Inc. (NWCEP) does, but Bradford Gingras, Chief Operating Officer, has a simple answer: “We’re an organization that helps teens and adults alike prepare for careers.” Working in ten counties throughout northwestern Wisconsin, NWCEP (CEP stands for “Concentrated Employment Program”) staffs seven job centers in the region and provides employment and training services, as well as support services, to workers of all ages. “Whether you’re a displaced worker who’s been laid off or need help finding a job to begin with, we get people on their feet,” says Gingras. “By helping and training workers, we are also helping the business community by providing the best possible prepared workers for them.” All this falls under the heading of “workforce development,” which Gingras admits is a confusing and complicated topic. In northwestern Wisconsin, CEP, Inc. is the service provider for the Northwest Wisconsin Workforce Investment Board, Inc.; this board distributes federal funds that support some of the programs and services NWCEP, a private nonprofit organization, offers. These services and programs range from Internet access to apply for jobs online to resumewriting assistance to on-the-job training. While each situation is unique, NWCEP’s On the Job Training (OJT) program might pair an adult who is unemployed with a local business to gain firsthand work experience. Once the individual starts work, Gingras explains, NWCEP pays half the worker’s wages, and the business pays the balance. The experience is often for a limited term, a few weeks or months. But, “the benefit is huge. Not only does the employer get an employee at half the wage who is learning their 28
On Premise July/August 2011
business, but the person has a foot in the door and many times, it leads to permanent employment,” says Gingras. Additionally, NWCEP can help individuals get the necessary training, often through local technical colleges, to enter a new line of work, especially following a layoff. The organization also provides some support services for individuals, but this assistance is limited to things required for a job; for instance, an allowance for steeltoed boots for someone in a manufacturing job through the OJT program. While NWCEP offers job centers and training for adult workers, two important programs the organization offers aren’t for adults, but teens.
“This camp offers kids skills they’ll need for the future, to contribute to their community: leadership, problem-solving, getting along with others,” says Gingras, who directed the camp for several years. “This kind of skill development is overlooked way too often, but its importance is huge.” While 60 to 65 percent of NWCEP’s funding comes from state and federal grants, private donations help the organization extend its services, especially for youth. At a recent fundraiser held by the Superior/Douglas County Tavern League, attendees raised $4,500 for three local groups, including $1,500 for NWCEP. “People like knowing they’re helping send local teenagers to a great experience that has many
“By helping and training workers, we are also helping the business community by providing the best possible prepared workers for them.” —Bradford Gingras “Nationally, most people would agree that today’s youth are less prepared for careers than ever before,” says Gingras. One youth program NWCEP offers is Medical Discovery Days, a three-day immersion program for high school-aged students to explore the health care field. Students hear from a variety of health care workers, learn about jobs in the field, where the jobs will be in the future and required education. They also shadow professionals in the workplace. NWCEP’s most successful program is its Crex Meadows Youth Camp in Grantsburg. For two weeks, kids aged 14 to 19 work with Department
benefits for both the youth and the community,” says Gingras. Donations like this are especially important at a time when NWCEP, like many organizations, is asked to do more with less. “With the poor economy, demand has been huge,” says Gingras, “and in many cases, we do not have the resources to help everyone we want. Funding has been dwindling, and we serve as many as we can.” Northwest Wisconsin CEP, Inc. Bradford Gingras, Chief Operating Officer 715-682-9141 • www.nwcep.org
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Wisconsin Amusement and Music Operators
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ince there have been jukebox operators, there have been close relationships between those operators and tavern owners.
That’s why WAMO, Wisconsin Amusement and Music Operators, has been a Corporate Sponsor of the Tavern League of Wisconsin since 1997. “This relationship between the tavernkeeper and jukebox operator was established many generations ago,” says Bruce Dentice, Owner of Sam’s Amusement Company, Kenosha, and President of WAMO’s Board of Directors. “Whatever the Tavern League’s agenda has been, we’ve tried to be key in that partnership. The reason being is that without taverns, we cease to exist as an industry, or at least become a minute industry. The stronger the taverns are, the stronger we are as operators.” WAMO, based in Madison, is an organization serving Wisconsin’s coin-op amusement industry, including game and jukebox operators. The organization, says Dentice, provides an educational forum in terms of technical support, legal support and persists in efforts to persuade the public and legislature for fairness in the market. The organization also hosts the largest state conference and tradeshow in the nation and is recognized as the leading state trade association for operators of coin-operated equipment. Several WAMO members have been Presidents and Directors of the Amusement & Music Operators of America. “In joining WAMO, I felt that there was strength in numbers in securing the prosperity of my business,” says Dentice, explaining why he joined WAMO after purchasing his own business in 2003. “Alone, there is not much a business can do, but with other people, there’s a better chance of getting things done.” WAMO has a nationwide reputation as one of the largest, strongest and most active state associations for the coin-op industry. How did it receive that title? In part, it’s because of Wisconsin’s tavern industry. 30
On Premise July/August 2011
“The fact of the matter is that we have a strong tavern culture in the state of Wisconsin, and just as the Tavern League has tried to enhance it, WAMO has done the same thing,” says Dentice. Which is precisely why Tavern League of Wisconsin and WAMO work together on so many issues. In the past, these two organizations were successful in legalizing crane games in the state, decriminalizing video poker, and getting free-play on pinball. “We’ve confronted major legal and legislative issues for our members in the industry together, and we’ve repeatedly pulled the industry together to enhance the marketplace.” WAMO has a lobbyist and PR firm on board to assist with the organization’s efforts. “Our lobbyist and Tavern League’s lobbyist work hand in hand to promote our causes and know each other very, very well,” says Dentice. “We’re often called upon by the Tavern League’s lobbyist to help out with different issues.” “There isn’t anything specific in the Legislature at present, but we’re trying to make sure nothing does crop up.” WAMO supports Tavern League’s Legislative Day and attends every Convention. WAMO also helps raise money for the TLW and donates to its programs, including SafeRide; with the organization’s donation structure, WAMO doubles local operators’ donations.
Another way WAMO and TLW work with one another is with pool and dart leagues; With over 15,000 players around the state, WAMO sponsors the largest pool tournament in the United States with over 4,500 sanctioned players and the largest dart tournament in the world with over 10,000 sanctioned, and that all starts in the neighborhood bar. For leagues, operators provide the structure and machines, “all the tavern does is supply the players,” says Dentice. “It moves from local tourneys to the state tourney to the national tourney, and that all starts at the local bar with local people. In order to get to the national tournament, you have to be playing in a local bar.” Plus, adds Dentice, leagues are an opportunity to bring in business on a night that’s otherwise quiet. “Leagues can equal money,” says Dentice. “If there’s no one in your place on a Monday night, start a dart league and the place will be hopping.” Who can disagree with a business that’s “hopping” on an off-peak night? Leagues, Dentice emphasizes, are an easy, tangible way to witness the strong, reciprocal relationship between the Tavern League and WAMO. “I always tell new tavern owners we’re going to be married at the hip. When it comes to our industries, the more successful taverns are,” says Dentice, “the more successful we are.” Wisconsin Amusement and Music Operators (WAMO) 800-827-8011 • www.wamo.net
www.tlw.org
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2011 July/August On Premise
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AirGas National Carbonation There’s a greener, cleaner way to get your soda fizzing and your taps flowing. “Unlike most other companies, we use beverage-grade CO2 and nitrogen,” says John Kozlowski, Territory Sales Manager for the Wisconsin division of Airgas National Carbonation. “Most other groups use weldinggrade CO2 and nitrogen.” The difference? Beverage-grade gas is, on average, 99.8% pure, while welding grade is 75% pure. Airgas offers a low-pressure bulk CO2 tank and nitrogen generator that accurately mixes the two gases, resulting in purity and consistency. “Places that use our systems immediately notice a difference in taste and how draught beer pours,” says Kozlowski. “It’s about serving the best product possible to the end consumer.” He gives McDonald’s as an example: “Have you ever had a flat soda at McDonald’s? No, because they’re using a bulk-tank CO2. If you go to a tavern or bar, order a rum and Coke, and the Coke’s flat, someone at the bar has to run down, change the cylinder, bleed the line. It’s a hassle for the owner, the bartender and your patrons and wastes a drink that now needs to be remade.” Health departments and fire inspectors love the low-pressure system, which is permanently mounted to the floor. Airgas is all about safety, providing a CO2 monitor to every account. Airgas’ bulk-tank system mixes the gases on-site, and the gas is filled from outside. Airgas sets a delivery schedule based on how many soda boxes and beer barrels an establishment averages, but smart technology on the tanks allows Airgas to monitor a customer’s need remotely, too. Airgas is relatively new to Wisconsin; the company opened its carbonation division here a little over four years ago. The company has been an Affiliate Member of the Tavern League since then. For members who like to “buy local,” Airgas fits the bill; the company employs more than 550 people in Wisconsin, with 400 in the Milwaukee area. “Even though Airgas is a national company, we like to be community-involved,” says Kozlowski. “We fund back some money to the community; we’ve sponsored some league golf outings and done some newsletters. I try to be readily available as much as I can be to answer questions or help with requests, because I know Tavern League Members support the businesses that support them.” Another way Airgas supports local businesses is by offering free consultations on gas systems. “We’ll scope it out for free,” says Kozlowski. “If you’re doing things correctly, great. If not, we can help improve things. It’s worth the time to make sure your customers are getting the best product you can offer, every time. That will keep them coming back, again and again.” Airgas National Carbonation • John Kozlowski 6028 Dublin Ct., Racine WI 53402 414-721-6665 • john.kozlowski@airgas.com
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Preferred Distributors, LLC Responsibility is serious business for Preferred Distributors. A MillerCoors distribution house, one of Preferred Distributors “best sellers” is its training; two employees are certified alcohol server trainers and offer TIPS training classes to Tavern League Members in their territory. “It’s one of our more worthwhile investments,” says Nick Carlone, On-Premise Sales Manager for the company. “We train the bartenders, help alleviate potential headaches and know they’re being trained properly.” Through the years, there have been several drowning deaths in La Crosse, with binge drinking cited as the cause. To help La Crosse-area members do their part to end the trend, Carlone (then part of Hellman Distributors, which later became Preferred) put together the largest TIPS training class in the United States in 2008. Held at the La Crosse Center, over 300 people were trained at one time, with assistance from MillerCoors. “The Tavern League believes it’s more important to be proactive than reactive, and so do we,” says Carlone. “We have a neverending dedication to Tavern League members, and I have a good personal relationship with President Rob Swearingen with an open line of communication back and forth; that’s very important in this industry.” Even with the TIPS training, Carlone and his co-worker, Dan Hellman, try to go beyond what’s in the book. They’ve gotten local police departments involved, asked them to give their perspective, such as why they do stings, or tips for checking IDs, so servers and law enforcement are on the same page. “They appreciate us asking them to come help,” says Carlone. “We’ve come a long way together.” As a company, Preferred Distributors is relatively young; it formed in 2010 with the merger of C&H Distributing, Trausch Distributing and Hellman Distributors, which was driven, in part, by the corporate merger of MillerCoors. The company is headquartered in Sparta and has five warehouses. In terms of territory, Preferred Distributors covers the southeast one-quarter of the state, roughly River Falls to Platteville. “After MillerCoors merged, the direction they wanted to go was to have all the Miller and Coors houses merge,” says Carlone. “We also sell New Glarus, Corona, Heineken and other beers. To sum it up, anything not made in Missouri can be found in our portfolio.” Preferred Distributors takes its commitment to responsibility beyond the TIPS training. Being an Affiliate Member of the Tavern League, says Carlone, “keeps us up-to-date on the concerns and issues of our customers. We can’t help solve problems unless we completely understand them, and the Tavern League helps us hold up that end of our responsibility. We’re all in this together. The better we can understand each other, the better we can work together.” Preferred Distributors, LLC • Nick Carlone 2455 Commercial Drive, P.O. Box 250, Sparta, WI 54656 800-999-3177 • ncarlone@pref-dist.com
www.tlw.org
Great Northern Amusements As a former bar owner, Jay Williams, President of Shawano’s Great Northern Amusements, believes in the Tavern League. “I’ve been a member for at least 15 years,” says Williams. “I believe in what they do and what they offer to their members, from offering support to help local taverns survive and grow, to standing up for the industry in Wisconsin as a whole, to showing owners what’s new in the business.” Serving businesses within an hour and a half of Shawano, which is located in north-central Wisconsin, Great Northern Amusements helps keep taverns hopping, patrons entertained and cash flowing. Offering a full line of amusement games, jukeboxes and ATMs, Great Northern Amusements is run by Williams and his son; Williams bought the company after selling his bar. “We offer anything that you need for your business,” says Williams, “and these items can help support your business with additional income.”
THE 13th ANNUAL
TAVERN LEAGUE OF WISCONSIN
STATE GOLF OUTING
MONDAY, SEPTEMBER 12, 2011 Inshalla Country Club N11060 Clear Lake Rd • Tomahawk, WI 54487-9468 715-453-3130 REGISTRATION: 10:00 AM to 11:00 AM LUNCH: 11:00 AM to 11:45 AM SHOTGUN START: 12:00 PM FOUR PERSON SCRAMBLE EVENT $100.00 PER PERSON INCLUDES: GOLF • CART • BEVERAGE TICKETS • LUNCH • DINNER • AWARDS GUEST DINNER ONLY- $20.00 Please complete the form below and return with a check for $100 per person to: Wisconsin TL Foundation, Inc., 2817 Fish Hatchery Rd, Fitchburg, WI, 53713. The event is limited to the first 36 teams.
In addition to sales, Great Northern Amusements services its products, providing same day, 24/7 service. “We know how important it is to keep your machines up and running,” says Williams. What’s new? The majority of Williams’ business, at present, is TouchTunes, the world’s first digital downloading, pay-perplay jukebox with a touchscreen for fast, easy searching. Boasting an expanding library of over 3 million songs, someone’s favorite song is always on with TouchTunes, meaning happier patrons willing to spend more money. When using old, CD-loaded jukeboxes, patrons were lucky to find their favorite songs after spending time away from their friends and their drinks. With TouchTunes, bar-goers can more quickly and easily find the perfect tune for the night, increasing your incremental revenue from the music machine. TouchTunes jukeboxes support both broadband and dial-up connections. TouchTunes also has a partnership with Verizon Wireless to offer 4G broadband wireless access to operators to keep their TouchTunes system and your tavern’s music selections up to date. “It’s my biggest, fastest-growing offering,” says Williams. “The old style of jukeboxes is basically gone, and people like how user-friendly and fast these newer systems are. It’s the majority of what I’m doing right now and people love it.” So do tavern owners; Touchtunes is in more than 45,000 establishments across North America, making it the industry-leading entertainment network. Perhaps it’s time to make your bar a leader and get in tune with Great Northern Amusements. Great Northern Amusements • Jay Williams W5160 Labutzke Drive, Shawano 54166 800-337-4575
Team Name/Tavern________________________________ Contact Person_____________________________________ Phone #_____________________________________________ Name________________________________________________ Shirt Size________________________ Name________________________________________________ Shirt Size________________________ Name________________________________________________ Shirt Size________________________ Name________________________________________________ Shirt Size________________________
0
Guest Dinner Only #__________@ $20 =__$0 ___________
0
$0
Golf Registrations #_________@ $100 =_____________
❏ I would like to be a hole sponsor at a cost of $100. Enclose money with application.
Tavern League of Wisconsin
2011 July/August On Premise
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District 5
District 6
District 7
District 8
Adams County
Brown County
Chippewa County
Ashland/Bayfield County
Cruisers By the Lakes LLC Greg Ellious Nekoosa
George Street Cafe Amy Dunbar De Pere
Red Zone Sports Bar LLC Denise & Randy Kuhnert Chippewa Falls
Telemark Resort & Convention Cntr Clay Gallagher Cable
Green Lake Area
Door County
Clark County
Price County
Mike’s Lanterns LLC Michael Brice Markesan
Chaudoir’s Dock Travis Nichols Brussels
Little Club Donnie Smith Spencer
Office Bar Dave Voss Catawba
Marathon County
Forest County
Dunn County
Ringle Brickyard Saloon Jeff L. Kluge Ringle
Kathy’s Inn Katherine M. Deaton Argonne
Elk Point Resort Gary & Chris Spehle Colfax
Jack’s Corner Bar Michelle Palmer Park Falls
Schmidts Ballroom Bar & Grill Larry Burns Wausau
Kewaunee County
Eau Claire City/County
OK Corrale Randall Singer Park Falls
Jeff’s Sport Bar & Grill Jeffery Cmejla Kewaunee
From the Vine Kathy Nuenke Eau Claire
Midway Tavern & Cabins Barbara M. Johnson Phillips
Oconto County
Ramada Convention Center Becky Welke Eau Claire
Marquette County Winger’s Starlite Lodge Douglas Winger Montello
Portage County
Irish Green Golf Club Jerry Herald Oconto
Tiki Bar on Dubay, LLC Lori M. Gorski Mosinee
Parkway Golf Alan J. Nero Pound
Sassy’s Of Arkansaw Casandra Pittman Arkansaw
956 Night Club Timothy L. Schertz Stevens Point
Outagamie County
Cell Block Lounge Lee C. Unser Durand
Lucky’s Pub Michael J. Pozarski Stevens Point
University Lounge Chris J. Ebben Appleton
Shawano County
E.T.’s Dog Pound, LLC Erica Bohe Kaukauna
Washington Inn Dar Cecil
Pine Street Bar Greg & Holly Weigman Little Chute
Bad Habit (The) Jack F. Sharon Gresham Symba’s North Shore Ben Symes Shawano
Waupaca County
Pepin County
St Croix County Kozy Korner Scott Nelson Hudson
Sawyer County Rum Shack Penny Jo T. Zeidler Winter
Superior/Douglas County Moose Junction Lounge Trent E. Sprague Dairyland Skinny’s Hideout Solon Springs Grumpy’s Tavern Craig Burger Superior
Washburn County Longbranch Saloon & Eatery Marc or Tamera Johnston Minong
District 9
Milwaukee County Hospitality Lower Box Sonia Janczak Saint Francis
Bridge Bar Steven Van Lyssel Fremont
Tavern League of Wisconsin
2011 July/August On Premise
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By Scott Stenger Stenger Government Relations
Showing off is ok.
I
was traveling in northern Wisconsin with some friends recently and one of them told me that when they go out with friends or family that he always looks for the TLW logo or sign before deciding to spend his time or money at the establishment. After hearing that I asked some other friends of mine if they ever take note of whether or not a tavern is a member of the TLW before they go in and most every one said they always look for the TLW member logo. Being a member of the Tavern League of Wisconsin is an asset to your business and often times results in patrons walking through your doors because they see that membership sign. Frequenting a TLW member establishment also brings perks for patrons that are not available at a nonmember establishment. For example, only TLW members are eligible to be selected as the Tavern of the Game during Milwaukee Brewer telecasts. The winning TLW establishment receives 40 tickets to a Brewer game. A frequent customer from a winning establishment may enjoy a trip to Miller Park to enjoy a Brewer game courtesy of his favorite tavern owner! Customers of a TLW member establishment can also utilize the lifesaving SafeRide Program. Only TLW member establishments participate in the SafeRide Program. The TLW successfully lobbied the Legislature to receive state funding for the SafeRide Program. Last year SafeRide spent over $500,000 on over 64,000 rides with funding coming from local tavern leagues and a state surcharge on each OWI conviction. TLW members receive discounts on their music licensing fees from BMI and ASCAP. Establishments required to pay music licensing fees save 10% as a member of the TLW. The TLW membership logo on the door or TLW sign out front says a lot to your customers and also, a lot about your business as a responsible owner up to speed on the issues which can impact your business. 36
On Premise July/August 2011
If you don’t have a logo or sign posted please take a minute to have the state office send you one (signs cost $25) so you don’t have someone like my friends pass you by because they didn’t see the TLW shield. www.tlw.org
As of July 1, 2011 Ackley Novelty Inc Action Games LLC Aero-Stream LLC Affiliated Investment Group Agon Systems Inc. Airfire Mobile Airgas National Carbonation Alliance Insurance Centers, LLC Allied Games, Inc Allied Insurance Centers Inc. American Entertainment Services, Inc American Income Life American Welding & Gas Amusement Devices Inc Arden Culinary ATM Network Inc B & K Bar & Restaurant Supplies B-M Music & Games Badger Hood Cleaning Baer’s Beverage Inc. Bar Owner Marketing Systems Baraboo Sysco Food Services Baraboo Tent & Awning BarsGuru Enterprises LLC Bay Towel/Linen Rental Beechwood Distributors, Inc. Benedict Refrigeration Service, Inc Bernick Companies Best Bargains Bevinco Bi-State Point Of Sale Solutions Big Daddy Games LLC Big Game Sports Cards/ Sterling Graphics Bill’s Distributing LTD Blondie Enterprises Blu Cig BMI (Broadcast Music Inc) Bromak Sales Inc Buy Right Purchasing Group LLC Cash Depot Central Ceiling Systems, Inc. Cintas Corporation Coffee Express, Inc. Corporate Casuals & Promotional Products D & D Amusement Games LLC Damage Control Inc Dean George Auction Service Dean Health Plan DeVere Company Inc. Dierks Waukesha DISCUS Disher Insurance Services DJ D-Train
Tavern League of Wisconsin
Double Eagle Amusements Inc. Dr Pepper/Snapple Group Ecigs-4u,LLC Econoprint Edge One Inc El Cortez Hotel & Casino (The) Elite Security Solutions Emil’s Pizza, Inc. Energy Distributing Engels Commercial Appliance, Inc. ExploreWisconsin.com First Data Merchant Services Flanigan Distributing Fleming’s Fire I Flipside Coin Machines Inc Focus on Energy Fox Valley Clean Air Freistadt Alte Kameraden Band Friebert, Finerty & St. John, S.C. G & K Services Game Management Corp. Games Are Us Inc General Beer - Northeast, Inc. General Beverage Sales Co General Draft Service Inc. Glavinsured Agency, Inc. Great Lakes Beverage Great Northern Amusements Grub & Pub Report & Attitude X 2 Guardian Pest Solutions, Inc Gunderson Linen Gustave A Larson Company Heun Enterprises - Shakers Vodka Hiawatha Chef, Bar and Janitorial Supply Holiday Wholesale Inc Huebsch Services Hyer Standards Ideal Ad & Sportswear Ideal Energy Concepts, LLC Independent Insurance Services Inc. Indianhead Foodservice Dist. Inc Insphere Insurance Solutions Insurance Center (The) J T Advertising JBM Amusements Jim’s Tap Cleaning LLC Johnson Brothers Beverage Johnson Dist. Inc. JP Graphics Inc. Just in Time Refrigeration LLC JustISolutions Kessenich’s Ltd Kobussen Buses, Ltd Krantz Electric Inc.
Lamers Bus Lines Lebby’s Frozen Pizza Lee Beverage Of Wisconsin LLC Lehmann Farms Luxury Limousines, Inc. M & R Amusements & Vending LLC Magnuson Industries Inc Mass Appeal Specialties Inc Micro Matic MidAmerican Processing Midstate Amusement Games Midwest Amusements Midwest Coin Concepts Of WI Midwest Poker League Milwaukee Brewers Milwaukee Bucks Mitchell Novelty Co. Modern Cash Register Systems Moy, Borchert, Erbs & Associates, LLP Mr Ecig System (The) Murphy Desmond S.C. National Chemicals, Inc. National Processing Co. Northern Lakes Amusement Northwest Coin Machine Co Original Ovenworks Pizza P & M Distributing LLC Pabst Brewing Company Packer Fan Tours Paradise Printing Company Park Ridge Distributing, Inc. Payroll Company (The) Pehler Brothers Distributing Pep’s Pizza / Benetti Per Mar Security Services Plunkett’s Pest Control Portesi Italian Foods, Inc Precision Pours, Inc Preferred Distributors, LLC Quantum Digital Racine Amusement Inc Red’s Novelty LTD Reinhart Food Service, LLC Riverside Foods, Inc. S & S Distributing, Inc. Sam’s Amusement Co Sanimax Marketing LTD Saratoga Liquor Co, Inc. Schmidt Novelty Shirk’s Pizza Slack Attack Communications Soapy Entertainment & Enterprises Solid Gold Coaching Special Olympics Wisconsin, Inc. Sport Products
Stansfield Vending Inc Stevens Point Brewery Sunroom Design Group Superior Beverages LLC Superior Vending Swanel Beverage Inc./Banzai Testech LTD This Drinks on Us, LLC Ticket King Inc. Tidy Tap Toccata Gaming International, LLC Total Energy Concepts Total Register Systems Tri-Mart Corporation Tricky Dick & Joyce Specialty Ur City Entertainment.com US Foodservice Vital Tokens Wausau Coin Machines Inc WI Hospitality Insured Wil-Kil Pest Control Wine Institute Wisconsin Souvenir Milkcaps World Poker Entertainment
2011 July/August On Premise
37
By Kimberly Ruef, CPA
What Taxes Should I Be Aware Of?
D
o you feel unsure that you’re complying with all of the various taxing authorities’ filing and pay-
ment requirements? Are you taking advantage of all of the exemptions and deductions to which you are entitled? Do you know which agencies administer the various taxes? This is the second in a series of articles designed to help you answer these questions.
tion with a non-calendar or “fiscal year”). C-Corporations file either Form 4 or Form 5. Form 4 is filed by corporations doing
due. For calendar year corporations, the due dates would be March 15th, June 15th, September 15th and December 15th.
business both in and outside Wisconsin
Because S-Corporations and Partnerships
(multistate corporations), corporations
generally don’t have income tax liabilities
that are members of combined groups, or
of their own, there won’t be any estimated
domestic insurance companies doing busi-
tax payments to be made (although owners
ness in Wisconsin. Form 5 is filed by corpo-
of these entities may very well have to file
rations not required to file a consolidated
Form 1-ES).
return and not doing business in another state. S-Corporations file Form 5S. Both
Wisconsin Income Taxes (Wisconsin Department of Revenue)
types of corporate returns are due on the
Wisconsin follows the Federal rules as they
Sole proprietorship (Schedule C, Form 1),
relate to classification for income tax pur-
and partnership (Form 3) returns are due
poses. You are either a sole-proprietor (or
on the 15th day of the 4th month after the
single member LLC taxed as a disregarded
end of the year (April 15th for most).
entity), a partnership (or multi-member
Each of the forms discussed above can be
LLC electing the default classification), a
Kimberly Ruef, CPA is a partner with Wegner
accessed on the WDR’s website:
C-Corporation, or an S-Corporation (or an
LLP, CPAs & Consultants and Wegner Payroll
www.revenue.wi.gov
Group with offices in Madison, Baraboo, and
Use the instructions for Form 4-ES to cal-
Waukesha. She has been providing accounting
culate estimated tax payments for C-Cor-
and tax services to businesses and business
porations. These payments must be made
owners for over 20 years. This article is not
electronically like all business payments
intended to give you complete tax advice, but
using the Electronic Federal Tax Payment
a general review of the subject matter.
System (EFTPS). These payments are due
Phone: (608) 274-4020
LLC electing to be taxed as an S-Corporation). Your tax advisor and attorney can assist you in determining which is best for you and your unique situation. For more information on each, visit the IRS’ website: http://www.irs.gov/businesses/small/ article/0,,id=98359,00.html
15th day of the 3rd month after the end of the year (March 15th for most).
by the 15th day of the 3rd, 6th, 9th, and
Each of these has an annual filing require-
12th month of the corporation’s tax year
ment for each calendar year (except C-Cor-
(Note that the first installment is due a
porations, or in rare cases an S-Corpora-
month before the first Federal estimate is
38
On Premise July/August 2011
Email: kim.ruef@wegnercpas.com
www.tlw.org
New Indigo Ice Machine With Advanced Diagnostics and Superior Cleanability
Manitowoc Ice has built its reputation on developing the most innovative and reliable ice solutions for the foodservice industry. Our newest ice machine - Indigo™ - means ice assurance - never worry about ice again. Ice assurance is a series of technological advancements including intelligent diagnostics, the ability to monitor ice machine operations 24-hours a day, easy-to-read display screen, easy to clean foodzone to handle food safety concerns, assurance that ice will be clean and taste great for your customers, water and energy management features that save money, and superior service and support. State-of-the-art diagnostics offer constant monitoring of refrigeration and sub-system controls so if an issue arises it is immediately communicated and can be addressed. Utilizing energy management technologies, ice production levels can be scheduled by day-of-week or time-of-day to take advantage of lower nighttime energy rates. And, the patented LuminIceTM growth inhibitor reduces bacteria, mold, and yeast in the food zone, easing food safety concerns. Intelligent Diagnostics Manitowoc’s new Indigo ice machine offers an internal communication system that never sleeps. Constant monitoring of electronic systems means that if issues arise they are immediately noted and can be addressed. The electronic storing and reading of data makes servicing easier and reduces labor and machine downtime. Read Easy Display The easy-to-read display panel prompts for things like adding sanitizer or checking the water or air filter. The Indigo has multiple language choices for the display with words, not codes, which are displayed making communications easy to understand without referring to a manual for preventative diagnostics, operating status and machine information. The blue backlit display is easy to read in dimly lit basements or in bright kitchen locations. Though we offer additional information through the display the machine still makes ice by pushing a single dedicated button. “We wanted to keep the basic operation of this machine as simple as pressing one button but have additional information for the user and technician when they need it,” states Sara. Active Clean Having automated systems in place to initiate regular cleaning, sanitizing and de-scaling cycles ensures that the foodzone is regularly maintained. Manitowoc raises the cleaning standard with equipment that is easier to clean, effectively reducing the number of cleanings saves labor time, money and machine downtime during the cleaning process. The LuminIce™ Growth Inhibitor is an available accessory that creates “active air” by recirculating the air inside the ice machine foodzone over a UV light. This active air passes over all exposed foodzone components to inhibit the growth of mold, yeast, bacteria and other common micro-organisms. No chemicals need to be added to the unit, only a simple UV bulb change is needed once a year. This machine was on display in the Benedict Refrigeration booth at the TLW Spring Tradeshow. Contact Benedict Refrigeration for more information at 800-944-3604 or visit www.benedictrefrigeration.com
Ice Assurance Whether you need 100 pounds of ice or 3,000 lbs., the Indigo delivers the highest quality ice to serve customers. Manitowoc’s revolutionary acoustical ice-sensing technology accurately measures ice thickness for consistent cube formation and water conditions. In addition, customizable ice production levels ensure ice is there when you need it and production is shut off when you don’t. The ice clarity feature adjusts the water usage to improve ice quality in hard water locations. A TDS (total dissolved units) water sensing probe constantly monitors the incoming water quality and provides alerts if water quality needs attention. Energy Management Manitowoc’s Indigo ice machines offer several key technologies that improve efficiency and also provide the ability to control energy and water consumption, further reducing the cost of ownership. A customizable ice making schedule allows for fluctuations in daily levels of production, saving energy by making only the amount of ice you need, when you need it. In addition, ice production levels can be scheduled by day-of-week or time-of-day to take advantage of lower nighttime energy rates. Being able to control energy and water consumption is not only good for the environment but it also reduces the cost of ownership. Service and Support Quick, reliable diagnosis of an ice machine is essential to keep operations running smoothly. Manitowoc’s Indigo gathers information 24-hours a day. This collection of recorded and real-time data enables quick and accurate diagnosis of any problem. With remote gateway monitoring, diagnosis can begin remotely before a service technician is at the door. Service data can be displayed for faster and more accurate service calls or can be downloaded via USB port for detailed analysis by a service technician. The control board “self-check” saves unnecessary part replacement. For more information on Manitowoc’s new Indigo ice machines visit www.manitowocice.com/indigo
To obtain consideration for your free new products listing, please contact Heidi at Slack Attack Communications at 608-222-7630 or heidi@slackattack.com.
Tavern League of Wisconsin
2011 July/August On Premise
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TLW 1st & 9th Districts Post-Convention Caucus The TLW 1st & 9th District post-convention caucus was hosted by the Kenosha County Tavern League and was held at Mad Dan’s in Twin Lakes on May 2, 2011. Over 30 District members were on hand to hear TLW President, Rob Swearingen, discuss issues of concern.
Dodge County Tavern League Public Relations Banquet The Dodge County Tavern League held its annual Public Relations Banquet on May 3, 2011 at the Mayville Golf Club. Over 70 TLW Members and guests were in attendance at the event. Special guests included, Dodge County Sheriff, Todd Nehls, Dodge County Judge, John Storck, as well as TLW President, Rob Swearingen. As usual the 2nd District showed up in force with members from Madison/Dane, Waukesha and Jefferson Counties in attendance. Congratulations Dodge County President, Kathy Martin and all for hosting a fine evening of great food, entertainment and socializing.
Manitowoc County Tavern League Annual Banquet The Manitowoc County Tavern League held its Annual Banquet at the Silver Valley Supper Club on June 6, 2011. Over 80 Members and guests attended this year’s event which included great food and entertainment. Guest speakers included Wisconsin 2nd District State Assembly Representative, Andre Jacque, and TLW President, Rob Swearingen. Congratulations “Tippy” Tomchek, Butch Liesch, Wayne and Jean Machut and all on organizing a great evening.
40
On Premise July/August 2011
www.tlw.org
4th District Annual Fundraiser & Picnic The TLW 4th District held their Annual Fundraiser and picnic in downtown Potter on June 5, 2011. Over 80 TLW Members, friends and supporters came to enjoy a beautiful day complete with great food and entertainment. Once again Gene and Helen Loose and the Calumet County Tavern League were great hosts!
Tavern League Board of Directors Meeting Tavern League of Wisconsin full Board of Directors met for their summer board meeting at the River Inn in Boscobel on June 21, 2011. The Grant Iowa Tavern League did a great job serving as the host as well as providing SafeRide transportation for Board members during the event, as they were able to patronize downtown Boscobel members and thank them for their support. We received a surprise visit from Past TLW President, Jerry Hinderman. Everyone enjoyed the chance to catch up with Jerry and enjoy a few laughs. Guest speakers included Larry McGinn, representing the CORE program, a newly adopted TLW charity program. In addition, Dick Leinenkugel and Dan Buttery were on hand to enlist TLW support on the Fisher House of Wisconsin helping Veterans and families.
Please submit any information you would like published in On Premise magazine to: kelly@slackattack.com or Kelly Wolf • Slack Attack • 5113 Monona Drive, Madison WI 53716 • 608-222-7630 Your information will be placed in the Local League Updates section as space permits. News we would love to have from you: • Upcoming Fundraisers or Events • Birthdays or Anniversaries of Bars or Owners etc… • Special recognition for various actions/
individuals/events
• • • •
Obituaries Success Stories Military news, family letters, etc. Other ideas/announcements?…..try us!
We encourage photos to be sent! (email a .jpeg or .tif file if possible or send the hard copy) Please send all dated material two months prior to appropriate issue or ASAP. Additional suggestions welcome!
Tavern League of Wisconsin
2011 July/August On Premise
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Great Lakes Amusement CHERRY MASTER – VIDEO POKER NEW LCD SLIM DESIGNS COIN PUSHERS – REPLACEMENT PARTS
WE CARRY ALL THE NEWEST GAMES Green Bay, WI • 877-354-7544 www.glastore.com
Advertiser INDEX Action Satellite/DIRECTV www.actionsatellite.biz..................................................................... 11 Anheuser-Busch, Inc www.anheuser-busch.com......................................................................... 14 ATM Network www.atmnetwork.net............................................................................................ 16 Bacardi (Oakheart) www.bacardi.com......................................................................................... 25 Benedict Refrigeration Service, Inc. www.benedictrefrigeration.com..................................... 29 Cash Depot www.cashdepot.com................................................................................................... 42 Disher Insurance Service www.disherinsurance.com................................................................ 27 Edge One, Inc. www.edgeone.com................................................................................................. 27 Great Lakes Amusement www.glastore.com................................................................................ 42 Magnuson Industries, Inc. www.posi-pour.com........................................................................... 29 MillerCoors www.millercoors.com............................................................................................... BC Newton Manufacturing Company www.newtonmfg.com............................................................. 42 Pep’s Original Pizza www.pepspizza.com..................................................................................... 22 Phillip’s Distilling – UV Cake www.phillipsdistilling.com......................................................... 16 Precision Pours, Inc. www.precisionpours.com............................................................................ 7 Riverside Foods, Inc. www.riversidefoods.com........................................................................... 11 Sanimax www.sanimax.com.......................................................................................................... 16 Society Insurance www.societyinsurance.com..........................................................................IFC Testech, Ltd. www.testech.biz......................................................................................................... 27 Total Register Systems www.trs-pos.com...................................................................................... 37 U.S. Food Service, Milwaukee www.usfoodservice.com.............................................................. 21 WAMO (Wisconsin Amusement and Music Operators) www.wamo.net.................................... 31 Wisconsin Souvenir Milkcaps www.wimilkcaps.com.................................................................. 42
FOR ADVERTISING INFORMATION CONTACT:
Heidi Koch Slack Attack Communications
608-222-7630
heidi@slackattack.com
Wisconsin Wine & Spirits Institute................................................................................................IBC
42
On Premise July/August 2011
www.tlw.org
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