On Premise - July/August 2023

COLD & SMOOTH

SPECIAL CLUB MEMBERSHIP

PLATINUM CLUB MEMBERS

5TH DISTRICT TAVERN LEAGUE

OSHKOSH CITY/WINNEBAGO COUNTY TAVERN LEAGUE

OUTAGAMIE COUNTY TAVERN LEAGUE

PORTAGE COUNTY TAVERN LEAGUE

GOLD CLUB MEMBERS

DOOR COUNTY TAVERN LEAGUE

OCONTO COUNTY TAVERN LEAGUE

ANNUAL MEMBERSHIP LEVELS

PLATINUM $1,000 Annual Membership Level

GOLD $500 Annual Membership Level

SILVER $250 Annual Membership Level

For more information on becoming a Special Club Member, call the TLW office at (608) 270-8591.

PRESIDENT Keith Kern

SENIOR VICE PRESIDENT

Cathy Vales

SECRETARY

Kris Zappa

TREASURER

Todd Giraud

SOUTHERN ZONE VICE PRESIDENT

Jennifer Collison

SOUTHERN DISTRICT VICE PRESIDENT

Keith Koehler

EASTERN ZONE VICE PRESIDENT

Vinny Egle

EASTERN DISTRICT VICE PRESIDENT

Don Mjelde

CENTRAL ZONE VICE PRESIDENT

Paul Salzwedel

CENTRAL DISTRICT VICE PRESIDENT

Bob Carpenter

NORTHERN ZONE VICE PRESIDENT

Donn “Dino” Amundson

NORTHERN DISTRICT VICE PRESIDENT

Nancy Lorbetske

PAST PRESIDENT

Chris Marsicano

MANAGING EDITOR

Carrie Mantey, Nei-Turner Media Group Inc.

GRAPHIC DESIGNER AND ADVERTISING COORDINATOR

Jerriann Mullen, Nei-Turner Media Group Inc. jem@ntmediagroup.com

ADVERTISING REPRESENTATIVE

Danielle Letenyei, Nei-Turner Media Group Inc. danielle@ntmediagroup.com

PRINTED BY Kodi Collective, Illinois

On Premise (ISSN #1051-4562) is a bimonthly publication of the Tavern League of Wisconsin Inc., 11801 W. Silver Spring Dr., Ste. 200, Milwaukee, WI 53225, Phone: (608) 270-8591.

On Premise is produced by Nei-Turner Media Group Inc., 400 Broad St., Unit D, Lake Geneva, WI 53147. Gary Nei, Chairman; William Turner, President; Barbara Krause, Publisher.

For advertising information, please contact Danielle Letenyei at (608) 438-6996 or danielle@ntmediagroup.com. Subscriptions included in TLW membership dues; nonmember subscriptions cost $15 per year. Postmaster: Send address corrections to the Tavern League of Wisconsin Office, 11801 W. Silver Spring Dr., Ste. 200, Milwaukee, WI 53225. Periodicals postage paid at Madison, WI and other additional offices.

©2023 Tavern League of Wisconsin Inc. Permission to reprint must be secured in advance of publication, and credit given to author and On Premise.

PRESIDENT’S PERSPECTIVE

Summer is in full swing, and I hope business is good for each and every one of you. I, like many in our industry, continue to struggle with staffing issues and inflation. But the good news is the most recent numbers I have seen show inflation starting to flatten and, in some cases, actually fall back down to previous levels.

But in the meantime, the food market continues to fluctuate drastically and availability remains a concern. We all know how important it is to watch our bottom lines and keep our margins where we need to stay profitable and keep our doors open. We should all reanalyze the days of crazy happy hours, buy-one-get-one (BOGO) deals and the fear of raising prices, so we don’t force our industry into low margins and profits below national averages.

I understand we don’t want to lose valuable customers, nor listen to them complain about how much we make. Most consumers never realize our actual cost or the fact that we are still recovering from the effects of the shutdown. Don’t be afraid. Major companies are doing it daily, and we still consume their food and buy their products. I urge all my friends in the industry to not get caught carrying a burden that may jeopardize their business.

Meanwhile, our association is continuing to show strength, as our membership and corporate levels sustainably grow. I would like to say thank you to all Tavern League leaders for your constant effort to retain and recruit new members. Our office staff remains focused on the task at hand, and are demonstrating their ability to handle day-to-day operations, while accomplishing tasks and goals from league leadership and our board. We are currently rebranding our renewal packets, while also restructuring our corporate membership incentives. It is our intent to use these resources, in conjunction with the changes we are currently proposing (and hopefully passing!) in legislation, to continue accelerating our growth in the years to come.

We have successfully secured an offer for our building, with a closing date of August. The board is looking into the most effective way to invest this money so it continues to work for us. Additionally, we have discussed at length the idea of raising our member dues. I am happy to report that, by working efficiently in many areas, increasing cost savings and achieving additional revenue, we have discontinued that conversation, and will be looking at adopting

a true and balanced budget this year. We are also still in the process of hiring a new executive director for our great association. Although the current structure without an executive director is working and showing results, it simply is not sustainable and we will need this position to further steer the ship in the years to come.

Since my last writing, I have remained dedicated to attending all sorts of events when my schedule allows. I just returned from our annual American Beverage Licensees (ABL) meeting in St Louis. Though attendance was slightly lower, the event was a success and the speakers presented a wealth of industry knowledge. Conversations on next year’s event have started and, once specifics are announced, I assure you that you would not regret attending! Congratulations to Mark Rehwinkel of Cusack’s Pub in Marinette, our Sixth District Director and member of the Marinette County Tavern League, who was recognized with one of ABL’s Top Shelf Awards for his service in the industry.

Golf outings, local meetings and caucuses are starting to fill the schedule fast. As always, please reach out anytime if you would like me to attend an event in your league or district.

Convention planning is in full swing for this fall in Appleton and we will continue to offer updates as things develop. League Leaders Day will reconvene in Oshkosh on August 28 and I strongly encourage attendance as this day offers great information, while also making it a special day for all the leaders who dedicate so much time to our association.

The TLW State Golf Outing will be in Fond du Lac this year and this event is shaping up to be a sellout once again! I am confident Vinny and KC Egle of Curve In Bar in Kewaskum, and the crew from Fond du Lac County are going to roll out the red carpet for all of us. I look forward to seeing many of you at all of these upcoming events! Remember to register online on our website or contact our office, where I guarantee they will be glad to help.

In closing, I wish you all a very successful summer season and I am humbly honored to be reelected as your president for the next two years.

Cheers!

Keith Kern TLW President

CORPORATE MEMBERS

Support Those Who Support our Association

SUPPORT THOSE WHO SUPPORT OUR ASSOCIATION

PLATINUM SPONSORS

PLATINUM SPONSORS

PLATINUM MEMBERS

GOLD MEMBERS

GOLD SPONSORS

GOLD SPONSORS

Anheuser-Busch

Anheuser-Busch

SILVER SPONSORS

SILVER SPONSORS

SILVER MEMBERS

BRONZE SPONSORS

BRONZE SPONSORS

BRONZE MEMBERS

Make sure to 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 at (608) 270-8591 for more information regarding the benefits of the different categories. Remember to “support those who support us.”

Wisconsin Amusement & Music Operators, Inc.

Wisconsin Amusement & Music Operators, Inc.

and thank these groups for their support, and encourage others not on the list to participate. Any business interested in joining should call office (608-270-8591) for our brochure that lists the benefits of the different categories. Remember “Support those who support us.”

SUPPORT THOSE WHO SUPPORT OUR ASSOCIATION groups for their support, and encourage others not on the list to participate. Any business interested in joining should call (608-270-8591) for our brochure that lists the benefits of the different categories. Remember “Support those who support us.”

PARTNERS IN PROGRESS

TAVERN LEAGUE OF WISCONSIN

• Co-sponsor of TLW Legislative Day

• Underwriter of TLW Video on Jobs and Employment

• Provider of Coin-Operated Games at TLW Conferences & Trade Shows to Benefit TIPAC

• Sponsor of the TLW Trip Giveaway at TLW Spring Conference & Trade Show

• Donor of Large-Screen TV at TLW Fall Convention & Trade Show

LOCAL TAVERN LEAGUE PROGRAMS (SafeRide, Golf, Others)

• Contributions and Support from Individual WAMO Members

• Matching Funds from WAMO to Taver n League Locals

• Contributions to SafeRide Program, Golf and Others

• Active Participation and Attendance

Keeping FOOD SAFETY at the Forefront

Thanks to the TLW, food safety is being enhanced and closely monitored in taverns and bars across the state.

By Maura Keller

Seven of some of the most dreaded words in everyone’s vocabulary: “It must have been something I ate.”

No one wants to experience that — and Wisconsin tavern owners certainly don’t want to be responsible for inflicting unintended illness on customers. That’s where food safety comes in. And thanks to the TLW, one of a few organizations that offers food safety instructional classes to its members and other businesses in the state, food safety is being enhanced and closely monitored in taverns and bars here.

“We offer in-person instruction by a team of dedicated instructors who travel the state to provide candidates with the opportunity to take the class in various locations at an affordable cost,” says Courtney Kempfert, a food safety instructor for the TLW food safety course. “The TLW food safety course provides resources and materials

that can be used to train and work with your own staff, and foster a good relationship with your local regulatory authority.”

Kempfert has been an instructor with the Tavern League since 2010, and currently serves on the Department of Agriculture, Trade and Consumer Protection (DATCP) Retail Food Safety Advisory Committee to help keep up to date with changes in the Food and Drug Administration (FDA) Food Code and on legislation that may affect the industry.

“I grew up in this industry, and have over 25 years of experience working in bars, restaurants and supper clubs. I continue to work as a bartender at Jammers Bar & Grill in Wisconsin Rapids, so I can relate to concerns facing our organization,” Kempfert says. “I’ve served in various volunteer positions and leadership roles in my community and organizations, and continue to do so.”

How It Works

In Wisconsin, establishments with more than five food handlers must have a licensed, certified food manager on staff at each location. A food handler is any individual engaged in the preparation or processing of food, such as a chef, a server who prepares a salad or scoops ice cream, or a bartender who cooks a frozen pizza. The TLW class, which is funded by student fees, prepares attendees for the exam first and then administers it in the same day.

According to Paul Salzwedel, vice president of the TLW’s Central Zone, chair of the Food Safety Committee and owner of Tall Paul’s in Ripon, the requirements vary from county to county across Wisconsin. “Some counties just require you to have one person who is certified and the person doesn’t even have to be on the premises,” Salzwedel says. “Other counties require that someone on

the premises is always certified. And even taverns that sell limited food, like frozen pizza, must have someone certified. It’s always best to ask your county health official.”

Kempfert adds that, currently in Wisconsin, most establishments that serve food are required to have at least one individual who has successfully completed the Certified Professional Food Manager (CPFM) exam, but in the event that person is not on the premises, there must be an additional person present designated as the person in charge to deal with the day-to-day issues that may come up (e.g., employees calling in with vomit or diarrhea symptoms, or a food delivery of ready-to-eat foods at improper temperatures).

Some counties and cities may be stricter, and require at least one licensed person on site during all hours of operation. Others may require all employees take a foodhandlers course, which is not the same as the CPFM. “It’s important to be aware of your local requirements and, if you have questions, you can check with your regulatory authorities to make sure you are in compliance,” explains Kempfert.

It’s vital to note that the national CPFM license class is also available as an audit-only option. According to the TLW, auditing the class gives you and your employees the benefit of professional food-handling training at a lesser cost. You may participate fully in the class lecture and discussion, and will receive a class textbook. You will not be required to take the examination, nor will you be provided a license. The class audit option is $60.

Registration

TLW CPFM candidates can register for the class via the Tavern League’s website’s Education tab at tlw.org/food-

safety-courses or call the Food Safety Hotline at (608) 296-9226 if they need assistance.

The TLW staff organizes and confirms locations based on the availability of instructors, so they can best serve the membership. Each class is held from 8:30 a.m. to 3 p.m. in locations across the state.

“On the day of the course, check-in begins at 8:30 a.m. For the digital exam, candidates can register their account and take a practice exam immediately. Instructors and locations vary for the class, so the daily schedule may differ slightly, but there will be at least three hours of instruction with scheduled breaks and then the exam administration,” Kempfert says.

“Once the exam is complete, candidates are free to go. Candidates are responsible for posting their certificates in their establishments.”

Specifically, the course covers the Wisconsin Food Code (ATCP 75). Instructors present the information in a relatable format, and provide training on:

• Employee health and hygiene

• Cleaning

• Sanitizing

• Cooking

• Cooling

• Reheating

• Food storage and rotation

• The physical facility

• The Hazard Analysis and Critical Control Point (HACCP) program

• Handwashing

• Foodborne illnesses and symptoms

• Equipment and more

Testing Parameters

Although the testing component of the class occurs on the same day, participants have the option to take one free retest at the exam site or an upcoming location, if the participant arrives at 8 a.m.

And although the test has both paper and online exam options, all American National Standards Institute (ANSI)-approved testing companies are moving toward online-based testing and some have stopped offering paper-based exams entirely.

“The TLW is being proactive and forward thinking by ensuring we can continue offering this service to our members,” according to Kempfert. “The advantages of us offering in-person digital exams include immediate results, time and financial savings, practice exams and materials, and additional training resources for our candidates.”

The current differences in tests are only in how they are administered, passing scores and results received. Paperbased exams are taken via pencil and paper, and mailed in to be processed, scored and results mailed to candidates. A passing grade of 75% is required.

Digital exams are still taken in person, but on a personal device (e.g., cell phone, tablet, computer, etc.). A score of 70% is needed to pass the exam. The benefits are an easy registration process, instant test results, and a certificate available within 24 hours to print and post in an establishment. Candidates can also take a practice exam multiple times that day prior to the exam to familiarize themselves with the interface.

“We will be conducting 100% digital testing as of June 1 this year,” Salzwedel says. “I think it is the right direction to go, especially with the ability to get your scores instantly because most people need them as soon as possible.

“It might sound a little scary to people who aren’t techsavvy, but having witnessed people taking the test both ways, I believe it’s easier to take the digital one. And that’s coming from someone who isn’t very tech-savvy either.”

So how often do employees’ training on food safety need to be updated, if at all? According to Kempfert, the Wisconsin Food Code requires that managers take and pass an ANSI-approved exam every five years to remain licensed. If an individual has previously taken and passed a CPFM exam, their credentials are not expired by more than 90 days, and the establishment has five or fewer food handlers, they may use the Small Operators Permit to meet the requirements.

“If any of the above parameters are not met, however, it is required to take and pass the full course exam to remain licensed,” warns Kempfert.

The FDA Food Code is updated approximately every five years, which essentially means that, by attending the TLW CPFM course every five years, an establishment gets updated on those changes that may affect a business and its employee requirements.

Kempfert and Salzwedel also recommend building a good relationship with your inspectors. Reach out to them if you have questions or concerns. Moreover, the DATCP keeps its website up to date with Food Code Fact Sheets and changes in the Food Code, as well as online trainings for individuals who are interested.

It’s important to note that class sizes are limited to 35 people and the classes are nonrefundable, so be sure that the date and time works for those who are taking the exam prior to registering. Also, students have 60 days from the date of cancellation to reschedule. If you reschedule or cancel the class within 48 hours of the scheduled class, however, there’s a $50 fee. TLW members receive a discount.

For more information about the TLW CPFM class, visit tlw.org and click on the Education tab. There you will find more information about the class, as well as a video about what makes the TLW food safety class truly stand out. TLW

“We offer in-person instruction by a team of dedicated instructors who travel the state to provide candidates with the opportunity to take the class in various locations at an affordable cost.”

— Courtney Kempfert, TLW

NATIONAL CERTIFIED FOOD SAFETY MANAGER LICENSE TRAINING CALENDAR

Small Operator Permit

To see details and register online, please visit tlw.org/food-safety-courses. Have questions? Call the TLW Food Safety Hotline at (608) 296-9226.

Date Location Site and Address

Monday, July 10 Solon Springs St. Croix Inn, 11390 S. Fifth St. E.

Wednesday, July 12 Milwaukee Dugout 54, 5328 W. Bluemound Rd.

Monday, July 17 Green Bay Stadium View, 1963 Holmgren Way

Tuesday, July 18 Fond du Lac Radisson Hotel and Conference Center Fond du Lac 625 W. Rolling Meadows Dr.

Wednesday, July 19 Madison Doubledays, 4586 Baxter Rd.

Tuesday, July 25 Wausau Dale’s Weston Lanes, 5902 Schofield Ave.

Wednesday, July 26 Kenosha Brat Stop/Parkway Chateau, 12304 75th St.

Monday, July 31 Rhinelander Cabaret Cove, 1540 Pueblo Dr.

Tuesday, August 1 Plover Springville Sports Grill, 2811 Plover Springs Dr.

Wednesday, August 2 Janesville Elks Lodge No. 254, 2100 N. Washington St.

Monday, August 7 Hudson Best Western Plus Hudson, 1200 Gateway Blvd.

Tuesday, August 8 Eau Claire Elks Lodge No. 402, 3411 Stein Blvd.

Thursday, August 10 Milwaukee Dugout 54, 5328 W. Bluemound Rd.

Monday, August 14 Wisconsin Dells Holiday Wholesale, 225 Pioneer Dr.

Wednesday, August 16 Dodgeville Dodger Bowl Lanes, 314 King St.

Wednesday, August 16 Madison Doubledays, 4586 Baxter Rd.

Tuesday, August 22 Antigo Northstar Lanes, 400 Prosser Place

Wednesday, August 23 Kenosha Brat Stop/Parkway Chateau, 12304 75th St.

Monday, August 28 Appleton Appleton Beer Factory, 603 W. College Ave.

Wednesday, September 6 Janesville Elks Lodge No. 254, 2100 N. Washington St.

Monday, September 11 Green Bay Stadium View, 1963 Holmgren Way

Monday, September 11 Minocqua The Waters of Minocqua, 8116 Hwy. 51 S.

Wednesday, September 13 Milwaukee Dugout 54, 5328 W. Bluemound Rd.

Monday, September 18 Wisconsin Rapids Jammers Bar & Grill, 2810 Eagle Rd.

Wednesday, September 20 Madison Doubledays, 4586 Baxter Rd.

Monday, September 25 Marshfield Eagles Club No. 624, 1104 S. Oak Ave.

Wednesday, September 27 Kenosha Brat Stop/Parkway Chateau, 12304 75th St.

Monday, October 2 Appleton Hilton Appleton Paper Valley, 333 W. College Ave. (at the Fall Convention & Trade Show)

Monday, October 2 Hudson Best Western Plus Hudson, 1200 Gateway Blvd.

Tuesday, October 3 Eau Claire Elks Lodge No. 402, 3411 Stein Blvd.

Wednesday, October 4 Janesville Elks Lodge No. 254, 2100 N. Washington St.

Getting Your Game On

Gaming systems — from video poker to electronic darts to classic pool — keep tavern patrons coming back.

By Maura Keller

Today’s tavern and bar experience is filled with food, beverages and entertainment options aplenty. And while serving good food and drinks can certainly earn a tavern the solid reputation it’s looking for, the gaming systems that it features — from video poker to electronic darts to classic pool — can help keep patrons coming back for more.

According to Danny Grap, owner of Badger Amusements , the benefits of incorporating gaming elements into tavern and bar establishments are that it is a great way to boost business and keep customers entertained.

“Games can increase foot traffic during slower periods, like incorporating a dart or pool league at your location any time of the year,” Grap says.

“Today’s consumers are also interested in redemption kiosks [which are devices that accept redeemable ticket vouchers issued from electronic gaming equipment] and rapid-fire pull-tab machines. Tavern owners should look for operators with vertical games, redemption kiosks, custom gaming chairs and rapid-fire pull-tab machines.”

An establishment can grow simply by adding the everpopular vertical gaming screens, which easily draw players, into its gaming repertoire. Grap points out that the new machines are increasing play times by 30 to 50%.

The newest technology also includes redemption kiosks, as aforementioned, which are aesthetically pleasing, sleek, modern and fast. Furthermore, they allow a tavern’s personnel to concentrate 100% on their patrons.

“The kiosks take the heavy burden and accountability off of staff for managing the poker and gaming machines. The kiosks are self-service, 100% accurate and extremely easy to use,” according to Grap. “Owners are on the lookout for things that can make their jobs easier and the redemption kiosk offers just that. Above all, always be on the lookout for a change to increase revenue.”

This year, the gaming industry is focused on swapping out older machines for the newest technology, which is sleek and curved. One of the must-have gaming components for taverns are video poker games, a favorite among patrons who are looking for casino-style gaming, but

without having to travel to Las Vegas to experience it. Today’s high-tech video poker games boast touchscreens and customizable prizes, such as food or drink tickets, or even branded T-shirts or other branded products.

According to American Entertainment Services , in addition to video poker, darts continues to be an everpopular game among bar patrons. In fact, the expansive system of dart leagues dotting the Wisconsin tavern landscape is quite impressive as electronic darts is growing in popularity, thanks to the various types of play available.

The company’s most popular dart product is the Galaxy 3 Electronic Dartboard from Arachnid. This Internetbased dart game management system provides automated systems for scheduling, conflict resolution, match setup, reporting and more.

In addition to posting league scores on a specific website, all electronic dartboards are now online and players can participate in remote play options.

“Thanks to the built-in camera in the dartboard, players can compete with another person who may be anywhere else in the world and see the other people well,” says Summer Grothmann-Braun at American Entertainment. “It’s kind of like Zoom for dart players.”

American Entertainment can also post custom ads on these electronic dartboards, which can help promote league events and tournaments. These interactive, hightech features help draw more players into the leagues, resulting in more visitors to a tavern’s location. TLW

THE MILKCAP MOMENTUM

Milkcaps are fairly commonplace across Wisconsin’s taverns, having essentially become part of Wisconsin’s bar culture for decades now.

“The business has grown drastically over the years,” acknowledges Dayton Young, president of Wisconsin Souvenir Milkcaps . “Our company’s products and way of doing business were found to be legal nearly 22 years ago. At that time, our founder, Wally Bohrer, thought it would be a small retirement hobby business, but it has grown dramatically to be much more than that. We deal with more than 50 distributors and coin machine operators that cover all 72 counties.”

The milkcap promotion works by selling a collector milkcap. People are able to play for free through the “no purchase necessary” process by obtaining a game piece at no charge. This can be done by getting an entry form via the Wisconsin Souvenir Milkcaps website (www.wimilkcaps.com), or places where milkcaps are sold and mailing it into the clearinghouse. Consumers are then provided a chance at playing the promotional game.

“The milkcaps can be purchased mainly through vending machines at many tavern league locations or from a container behind the bar,” Young says. “They also can be found in vending machines at some convenience stores, grocery stores and other miscellaneous spots throughout the state.”

The response to the milkcap gaming option has been tremendous from both patrons and TLW bar owners alike. As Young explains, the milkcaps provide a collection opportunity, social recreation for folks to enjoy with their drinks and food, and the satisfying feeling of cracking open the windows on the game pieces.

“The bar owners love our product because it is an additional revenue stream and it provides their customers with some extra recreation to enjoy while in their establishment,” according to Young.

There are a few trends, however, surrounding milkcaps that tavern owners should be aware of. “First, you should know that if you are using pulltabs in your bar, the only legal ones in the state are either Wisconsin Lottery pulltabs or Wisconsin Souvenir Milkcaps,” Young says.

“You also should be aware of some counterfeiting of large winning pulltabs that started to get noticed within the last couple of years. Fortunately, milkcaps have protection features that combat this form of fraud, but I am not certain if unregulated, illegitimate, illegal tickets have these safety measures built in. I do not believe many of them do.”

Wisconsin Souvenir Milkcaps also offers a TLW SafeRide milkcap/pulltab where each box sold offers a rebate of $25 that goes to the league’s SafeRide Program where the milkcaps are sold.

As Young points out, “The future looks bright for milkcaps to continue to provide folks with the enjoyment of collecting milkcaps, and the recreation of pulltabs that they have come to know and love at Wisconsin taverns.”

PRESIDENT’S AWARD

A DEDICATED AWARD FOR A DEDICATED MEMBER

BY AMANDA WEGNER

In introducing this year’s President’s Award winner, Keith Kern, TLW president and owner of Jimmy’s Sal oon in Superior, summarized Judy Vandenhouten’s longheld commitment to the organization: “There is no doubt this person bleeds Tavern League red.”

A Sixth District director, president of the Kewaunee County Tavern League and owner of Houterville Station in Kewaunee, Vandenhouten and her husband, Hout, first got involved with the Tavern League in 1994 after Ken Braun and John Berg reorganized the Kewaunee league. It was then that Vandenhouten learned what the TLW stood for.

Vandenhouten explains, “I wanted to be a part of an organization that looks out for its members and tries its best to make their businesses succeed.”

Fast-forward a few years to 2001, when Vandenhouten was first elected to the Tavern League state board.

“I learned a great deal from the many members I have met on the board and try to bring my best to what needs to be done,” says Vandenhouten. “I was appointed to the Auction Committee at that time and worked for chairman Pete Olson. Working with him was the best thing I could have done to learn what was needed to handle my current position.”

Tavern League auctions are a success for the organization thanks to Vandenhouten, as Kern mentioned in his speech: “This woman is one of the strongest, wellrespected people you could ever meet. She is a catalyst for this league and one of the direct reasons this league is so successful today.”

Vandenhouten appreciates the trust others have in her to run the auctions. “I appreciate the donors for leaving it up to me to decide whether an item is for the silent auction or live auction. Most of the time, this decision

is evident, but there are times when a choice has to be made,” Vandenhouten explains.

When asked about her favorite memories over her nearly 30 years with the Tavern League, Vandenhouten says that they are so plentiful, it is difficult to choose. But she adds that personally meeting convention speakers, including former Packers football players Paul Hornung and Fuzzy Thurston, former Brewers baseball player Robin Yount, and former Badgers football coach and athletic director Barry Alvarez, are highlights. “Every memory is special in its own way,” says Vandenhouten.

And winning the President’s Award will surely be another special memory, particularly since she wasn’t expecting it. “I was so shocked when I received this award that it has taken some time for me to accept the fact that what I do at these conventions makes a difference and is of importance to the Tavern League,” says Judy. “I am most humbled.”

But there’s also more work to be done — and she is more than willing to do her part.

She also calls on others to take up the charge. “New leadership is always needed and I try my best to get members, especially new members, involved to help this association grow and prosper,” says Vandenhouten. “We must always be aware of what is going on in Madison. Step up and do what you can to help.” TLW

“I wanted to be a part of an organization that looks out for its members and tries its best to make their businesses succeed.”

— Judy Vandenhouten, Houterville Station

Running a Smooth Operation

By Maura Keller

Streamlined efficiencies. Cost-effective measures. New revenue streams. In today’s bar business industry, owners and operators are pulling out all the stops when it comes to equipment — eager to find ways to stay ahead of the game, make the job easier and offset replacement costs. That’s why equipment and building maintenance is such a vital component of every establishment’s protocol.

With everything bar owners already worry about, preventive maintenance of their bar and restaurant equipment, and building may fall between the cracks of the daily to-do list. As Bill Candell, food service sales at Benedict Sales & Service, explains, performing preventive maintenance prolongs the life of your equipment and reduces downtime. This can help avoid unexpected situations or emergency service calls.

“Properly maintained equipment will also run more efficiently and reduce costs,” Candell says. “In the case of ice machines, for example, customer safety and product integrity can be sacrificed with a dirty machine.”

“With the labor crisis hitting our industry as hard as it has, the last thing bar owners want to worry about is whether their equipment is functioning properly,” says Todd Minkin, president of Fein Brothers. “Preventive maintenance can often prevent costly service calls (not to mention weekend service calls) and, in most instances, allows equipment to run more efficiently — saving on energy costs and prolonging the life of the equipment.”

It’s easy to just walk away at the end of a shift, but the buildup of dirt, beer and soda residue quickly creates problems.

“Things such as draining and washing ice bins, flushing beer lines, and cleaning the filters and compressors of all your refrigeration systems will save you time and money down the road,” says Jim Bologna, a chef at Great Lakes Hotel Supply, which owns Kessenich’s Ltd. Take refrigeration systems, for example, the cleaner you keep these systems, the longer they function and the more consistently they keep products at the desired temperature.

“Apart from keeping equipment in top functioning condition, this same commitment to cleaning will lower your risk of health department issues, and will raise the level of quality and atmosphere perceived by your customers,” Bologna says.

Timing Is Everything

From refrigeration to heating, ventilation and air conditioning (HVAC) systems, and from fire suppression to fryers,

Equipment and building maintenance should be a vital component of every establishment’s standard operating procedures.

preventive maintenance can be very different depending on the equipment. Candell says servicing ice machines, HVAC and refrigeration condensing units is usually done two times per year, but may need to be done as often as quarterly. Or, in some hightraffic or heavy-usage areas, even more often.

“Typically, beer lines should be cleaned every two weeks,” advises Candell. “Clean beer lines will give you a much better return on your product as well as better, unaltered-tasting beer.”

Moreover, it is recommended that your hood and fire suppression system be inspected at least annually. As Candell explains, properly working exhaust and fire suppression systems can be the difference between a fire being contained to the hood area or spreading to the rest of the facility.

WHAT’S UNDERFOOT?

There are several benefits to implementing a preventive maintenance program for the mats used behind the bar, and in the kitchen area of a bar or restaurant. According to Nick Filardo, owner of Badger Mats , proper maintenance of flooring mats results in the following:

• Increased lifespan, preventing the need for costly replacements. By addressing small issues before they become major problems, mats can be kept in good working condition for longer periods of time.

• Improved sanitation. Mats can accumulate dirt, moisture and food debris, which can lead to unsanitary conditions and a buildup of bacteria. Regular maintenance can help prevent the growth of bacteria, and ensure a clean and safe environment for employees and customers.

• Reduced slip and fall hazards. Mats that are worn or damaged can create slip and fall hazards for employees and customers. Regular maintenance can help identify and address potential hazards, such as curled or frayed mat edges, before they cause accidents.

• Improved efficiency. Regular maintenance can help mats operate more efficiently by ensuring that they are effectively trapping dirt and moisture. This can reduce the need for frequent cleanings and help mats maintain their effectiveness over time.

• Lower maintenance costs. Preventive maintenance can help reduce maintenance costs over the long term by preventing the need for costly repairs or replacements.

“Overall, implementing a preventive maintenance program for mats behind the bar and in the kitchen area can help bar and restaurant owners save money, improve efficiency and sanitation, reduce falls, and ensure a safe environment for employees and customers,” Filardo summarizes,.

So how often do floor mats need to be cleaned, maintained and checked for issues? That depends on several factors, such as the level of foot traffic, the type of food being served and the overall cleanliness of the establishment.

However, as a general guideline, Filardo says floor mats should be vacuumed, swept or mopped daily to remove dirt

and debris that can accumulate from foot traffic. This helps prevent the buildup of bacteria, odors and stains.

“TLW members should inspect floor mats regularly for signs of wear and tear, such as frayed edges or holes,” Filardo says. “Any damaged mats should be replaced promptly to prevent tripping hazards and maintain a safe environment.”

Floor mats should be deep-cleaned at least once a month or more frequently if needed. Deep cleaning can be done using a power washer or steam cleaner to remove built-up dirt and stains.

In addition, if a mat has a persistent foul odor, even after cleaning, it may be harboring bacteria and other contaminants that can be harmful to customers and employees. In this case, Filardo says it’s recommended to replace the mat.

“Discoloration can indicate that a mat has absorbed moisture and contaminants that cannot be removed through regular cleaning,” confirms Filardo. “This can compromise the mat’s effectiveness and make it unsanitary.”

TLW members should also focus on maintaining the longevity of their mats. Filardo suggests, “Rotating mats regularly can help distribute wear and tear evenly, which can extend mats’ lifespans. And use slip-resistant mats, as they can help prevent accidents and injuries caused by slips and falls, especially in high-traffic areas.”

He adds, “Investing in high-quality mats that are specifically designed for bar and restaurant environments can help ensure their longevity and effectiveness as well.”

Overall, if a mat is showing any signs of wear and tear, is creating a safety hazard, or is no longer effective at trapping dirt and moisture, it should be replaced promptly to ensure a safe and sanitary environment for customers and employees.

“Properly cleaning your cooking equipment can also help prevent fires,” according to Candell. “Grease that builds up in areas that aren’t part of your normal day-to-day cleaning can pool and create fire hazards. Fires can be ignited by something as simple as a pilot light. While these areas don’t need to be cleaned daily, they are something that should be checked regularly.”

Candell also suggests checking on the operation of dish washing machines daily. Use test strips to make sure that the proper amount of chemicals are being dispensed. According to him, chemicals not dispensing properly can lead to dirty or unsanitary conditions.

“Units that are low temperature are relying on those chemicals to clean and sanitize the dishes. Units that are high temperature are relying on hot water to perform the final sanitation,” Candell says. “If the correct temperature is not being reached, then the dishes are not coming out sanitized.”

Furthermore, changing the oil or filtering the oil in your deep fryers can add life expectancy to your deep-frying equipment.

Candell says it is still recommended that deep fryers be drained down and boiled weekly in standard-use situations, but fryers in high-use facilities may need to be boiled out more often.

Candell adds that performing maintenance up front can often save money at the service desk. “Every minute your equipment is down is a frustrating minute,” Candell says. “With global shipping concerns and long lead times for equipment, now is the time to prevent that frustration. Some equipment could take weeks, or even months, to replace.”

Bologna points out that we have become a disposable society and, if companies let employees run free, they may treat very expensive equipment in the same manner.

“Responsibility and daily care must come from the top down. Hold your team responsible for daily cleaning and then the quarterly preventive maintenance will be less of a burden. You can create a daily and weekly cleaning chart, but keep in mind, what gets measured gets done,” advises Bologna. “Just having a list on the wall does nothing. If the employees know that you are going to check on them, then they will stay on top of it.” TLW

“Apart from keeping equipment in top functioning condition, this same commitment to cleaning will lower your risk of health department issues, and will raise the level of quality and atmosphere perceived by your customers.”

— Jim Bologna, Kessenich’s Ltd.

SOCIETY INSURANCE

HOW A RESTAURANT CLOSING CHECKLIST BENEFITS YOUR BUSINESS

As a bar or restaurant owner, you know that your night isn’t over when the last customer leaves. To expedite the process of wrapping up for the night, restaurant and bar owners can turn to a closing checklist that outlines tasks to be completed by front-of-house staff, back-of-house staff and management.

Items on a closing checklist might include, but are not limited to:

Tasks for Front-of-House Staff

• Make sure all servers have closed their tables properly and have cashed out for the night.

• Take out the trash and secure the garbage or dumpster area.

• Polish all glassware and roll the silverware for the next day.

Tasks for Back-of-House Staff

• Clean and sanitize food preparation areas and work surfaces.

• Take inventory and report low-stock items.

• Update food labels.

Tasks for Managers

• Reconcile or balance the cash registers.

• Properly secure all cash in a drop safe.

• Take notes on the night’s operations.

• Set the building alarms and lock the doors.

Benefits of a Closing Checklist

Some of the main benefits of a thorough and consistent closing checklist include:

• Enhanced restaurant safety.

• Energy savings.

• Improved organization.

• Smoother business operations.

• Reduced business risk.

To learn more about how Society Insurance can help your business, contact your local agent today.

This information is provided as a convenience and is for informational purposes only. It does not constitute legal or professional advice. It is provided to assist you in recognizing potential unsafe work problems or conditions, and not to establish compliance with any law, rule or regulation.

Long-standing industry expertise means that nobody understands the unique challenges of protecting your hospitality business better than Society Insurance. Offering tried-and-true specialized programs, we are proud to provide comprehensive coverage for restaurants and bars.

ABL DISPATCH — THE LATEST INDUSTRY NEWS FROM WASHINGTON

BY JOHN BODNOVICH, ABL EXECUTIVE DIRECTOR

TLW Past President Terry Harvath Elected ABL Vice President

ABL celebrated its 21st anniversary of representing independent on- and off-premise beer, wine and spirits retailers at the ABL Annual Meeting June 10-11 in St. Louis. The ABL board elected four new officers, including Terry Harvath as vice president of on premise. Harvath, no stranger to ABL leadership, is also a TLW past president and owner of The Wishing Well Bar & Grill in Appleton.

The ABL Annual Meeting leaned into its location — directly across the street from Busch Stadium, home to the St. Louis Cardinals — with the theme “Swinging for the Fences,” underscoring the messages of meeting speakers who shared information and ideas on how beverage licensees can boost their businesses, their state associations and their industry.

ABL celebrated beverage retailers and leaders at the meeting for their achievements. The ABL Top Shelf Award recognized Wisconsin native Jim Ryan, senior vice president for Constellation Brands, who is concluding a 47-year career in the beer industry, and has been a longtime supporter of ABL and its members. ABL also honored Mark Rehwinkel of Cusack’s Pub in Marinette, with the TLW’s 2023 Retailer of the Year awards for his excellence in advocacy, responsible sales and service, community engagement and support of the TLW.

Meeting attendees heard from an array of speakers from both the public and private sectors who covered a wide range of topics. Industry economist Lester Jones shared his insights on both macroeconomic issues and industry-level economic topics. Stephanie Badger of the Merchants Payments Coalition briefed the audience on the newly introduced Credit

Card Competition Act and how beverage retailers can engage members of Congress with grassroots lobbying.

Two security-related presentations — one from the “OG of Cannabis Security,” Tony Gallo, and another from Robert Smith, the CEO of Nightlife Security Consultants — discussed how high-risk businesses should implement security measures, and how they can and should prepare and plan for an active shooter situation.

From the industry trade association world, Bill Young, the senior director of health policy and regulatory affairs of the Beer Institute, discussed the evolving public health policy landscape for alcohol, whereas Wine & Spirits Wholesalers of America general counsel Jake Hegeman presented on the current legal climate, as well as federal trade practices and cannabis legislation. Chris Shepard, a senior editor at Beer Marketer’s Insights, closed the conference by opening up his reporters’ notebooks to discuss a wide range of topics making headlines, and how they are being reported in trade media and perceived by the public.

In addition to conference support from e-commerce solutions provider City Hive and Molson Coors, meeting attendees participated in a tour and tasting experience at the AnheuserBusch Brewery, where they learned about the history of the brewing icon. The meeting also featured the support of 25 leading distillers and spirits brands.

ABL Webinars Now on Demand

ABL hosted two educational webinars this spring, both of which were recorded for ABL members to watch at a time convenient to them. They include:

• Understanding the Digital Landscape for Beverage Retailers, which ABL’s newest associate member, Provi, hosted exclusively for members on May 9. The webinar offers an opportunity to better understand the digital and e-commerce landscape for beverage retailers, and provides a walk-through of Provi’s free solution, which simplifies the alcohol ordering process.

• The ABL Economic Impact Refresher, detailing how ABL members can effectively use the ABL Economic Impact Report. ABL hosted John Dunham & Associates, an

Terry Harvath

economic research firm, for this refresher webinar on April 12. It reviews how to access, navigate and use the report that lays out, in detail, the jobs, taxes and overall economic impact of retail alcohol sales at the federal, state, Congressional district and state legislative district levels.

From the Capitol

With the debt ceiling fight now over and an economic crisis averted, the Congressional agenda will loosen up with the next major red-letter dates for activity coming with a twoweek July 4th recess over the last week of June and first week of July; and the longer summer recess from the end of July through Labor Day. This means that Congress has six full work weeks for the rest of the summer.

There remains a must-pass agenda that includes 12 spending bills that Speaker Kevin McCarthy (R-CA) said will be passed on the House floor and not lumped into an omnibus spending bill. The annual defense authorization bill and a massive farm bill that has implications for agriculture and nutrition programs are also in need of legislative action.

For “smaller” legislation, there has been plenty of work happening behind the scenes, and now there is oxygen for other legislation to be introduced. That includes legislation that ABL supports and opposes.

Credit Card Competition Act Introduced

June 7 saw the introduction of the Credit Card Competition Act (CCCA), a measure that would provide relief from billions of dollars in rapidly rising swipe fees that drive up prices for consumers. The measure is being sponsored by Sens. Richard Durbin (D-IL), Roger Marshall (R-KS), Peter Welch (D-VT) and J.D. Vance (R-OH), and by Reps. Lance Gooden (R-TX), Zoe Lofgren (D-CA), Thomas Tiffany (R-WI) and Jefferson Van Drew (R-NJ).

Durbin and Marshall first unveiled the measure last July, and an identical companion bill was introduced in the House in September by Gooden and Welch before Welch was elected to the Senate. The 2021-2022 session of Congress ended before the bills could see a vote, but action is expected in the current session.

The CCCA would address swipe fees averaging over 2% of the transaction that banks and card networks, like Visa and Mastercard, charge merchants to process credit card transactions. Credit and debit card swipe fees have doubled over the past decade, soaring by $22 billion in 2022 alone to a record $160.7 billion, and are most merchants’ highest operating cost after labor, driving up consumer prices by an estimated $1,024 a year for the average family. As a percentage of the transaction, credit card swipe fees automatically go up as prices rise, creating a multiplier effect on inflation.

The measure seeks to lower swipe fees by ending Visa and Mastercard’s monopoly over how transactions on credit cards banks issue under their brands are routed for processing. Under current practice, Visa and Mastercard centrally price-fix the fees and restrict routing of the transactions to their own networks. But the bill would require that cards from banks with $100 billion or more in assets be able to be processed over at least two unaffiliated networks — Visa or Mastercard, plus a competitor like NYCE, Star or SHAZAM, or even American Express or Discover.

Banks would decide which networks to enable, but merchants would then choose which to use on individual transactions, meaning networks would have to compete over fees, security and service, saving merchants and their customers an estimated $11 billion a year.

Consumers would still use the same Visa and Mastercard cards they now use, rewards would not be affected, and community banks and small credit unions would be exempt.

In addition to lowering fees, the bill would improve security. Independent networks have less fraud than Visa and Mastercard’s networks, according to the Federal Reserve, and the bill would bar networks controlled by foreign governments like China’s UnionPay from American credit cards. Any bank could put China UnionPay on its credit cards right now with no legal restrictions, but the bill would close that loophole.

Essential Workers for Economic Advancement Act Introduced

On May 31, Rep. Lloyd Smucker (R-PA) reintroduced the Essential Workers for Economic Advancement Act. The bill would “amend the Immigration and Nationality Act to provide for an H–2C nonimmigrant classification” as a means to address hospitality industry staffing challenges by creating a program of non-immigrant three-year visas for workers. ABL supports the bill, as workforce issues continue to beleaguer hospitality industry businesses.

USPS Shipping Equity Act Introduced

Rep. Dan Newhouse (R-WA) introduced the United States Postal Service (USPS) Shipping Equity Act on May 25. The legislation would allow alcohol to be shipped through the mail. ABL continues to urge Congress to oppose legislation that would undermine the 21st Amendment and erode public safety mechanisms inherent in state-based alcohol regulation. ABL is circulating a letter to all members of Congress asking them to abstain from cosponsoring the bill. TLW

ABL is the voice of America’s beer, wine and spirits retailers in Washington, D.C. ABL represents the TLW and its many members, as well as thousands of other on- and off-premise retailers of beverage alcohol across the United States.

BY THE BOOK

MARKETING THE SALE OF A LICENSED BEVERAGE RETAIL BUSINESS

BY JONATHAN SOPHA AND LAUREL C. MONTAG

Step 1: Deciding When to Sell

It’s important to consider why a sale is right for you and why right now. Some reasons why business owners may want to sell include a new business opportunity, a change in career path, a retirement, family succession, partnership disputes or even a health scare. Before you decide to sell, however, take time to reflect on whether now is the right time to sell and if your business is attractive to potential buyers.

Step 2: Setting the Stage

Selling a business is not as simple as listing it on the Internet and buying a business is not an add-to-cart transaction. There are critical actions to take before publicly marketing the business and negotiating with a buyer.

Putting Your Best Foot Forward

With today’s vast accessibility and array of information, buyers are educated and scrupulous, and sellers need a well-prepared plan to stand out from the pack. This requires differentiating your business, targeting likely buyers, and creating an effective marketing and sales plan. This is a good time to contact your professional advisors — attorney, accountant and lender — to help with strategy.

Valuation and Sale Price

You can’t sell your business without determining a realistic sale price. Setting the right price is critical to driving early interest and surviving buyers’ due diligence reviews. There are different levels of valuation reports that can be prepared based on comparable sales or financial multipliers. Using a third-party expert to provide a carefully prepared business valuation may cost more, but may be more trusted by buyers, investors and lenders.

Broker Relationship

Business brokers specialize in helping clients buy and sell businesses, and understand the relevant marketplace. In Wisconsin, business brokers are also often licensed real estate agents and assist with business real estate concerns. These professionals can market the business, locate qualified

buyers, help buyers secure favorable financing and help fulfill licensing requirements.

When choosing a broker to guide you through the sale of your business, be sure to determine the broker’s experience selling restaurants or taverns, and ask specific questions about the broker’s strategy. Some brokers will even provide general advice at early stages, hoping for an engagement when the business is ready for sale.

Step 3: Negotiating Offers

How do you know if a buyer is serious and credible? Business owners should be inquisitive of potential buyers, without divulging trade secrets, or wasting time and money. Weed out unqualified buyers with questions like:

1. How soon is the buyer looking to buy?

2. Does the buyer have the requisite education, licenses and certifications to run the business?

3. Has the buyer qualified for financing or have other sources of capital?

You should clearly identify what you expect from a buyer at the onset of the selling process. If you are selling your business without a broker, you should contact a lawyer to assist with negotiations and documentation.

Financing

Small business sales are usually financed with loans from a local bank. If the buyer is working through a Small Business Administration (SBA) loan program, though, you may need a longer due diligence process. Seller financing may also be a useful component, as it often produces a higher sale price and shows seller confidence in the business.

Contingencies

An offer for your business will likely include contingencies like inspection of the books and records, obtaining licenses and permits, and buyer financing. This is customary and communicates that the buyer is serious about the business. If the business includes real estate, there could be additional contingencies for property inspections, a Phase I environmental assessment and a title review. TLW

This is Part 1 of a two-part series on selling a licensed beverage retail business or tavern. Part 1 covers marketing the sale and Part 2 will cover closing the sale. For any inquiries, please contact Jonathan Sopha, attorney at DeWitt LLP in Brookfield, at (262) 439-2363 or jsopha@dewittllp.com, or Laurel C. Montag, attorney at DeWitt LLP in Brookfield, at (262) 754-2876 or lmontag@dewittllp.com.

LEGISLATIVE NOTES

EFFECTIVE, FAIR ENFORCEMENT

BY SCOTT STENGER, STENGER GOVERNMENT RELATIONS

Assembly Speaker Robin Vos (R-Rochester) and Senate Majority Leader Devin LeMahieu (R-Oostburg) recently introduced Assembly Bill 304 to update Chapter 125. Wisconsin is among the majority of states that have a three-tier system of alcohol beverage regulation. This license-based system allows private enterprises to conduct production, wholesale distribution and retail sales of distilled spirits, wine and beer subject to industry oversight to promote health, welfare, safety and competition. The Wisconsin free-market model stands in stark contrast to the government monopoly system embraced in some other states.

Assembly Bill 304 would incorporate a number of changes advocated by the TLW, including the licensure of event venues like wedding barns. Under the bill, all event venues that have more than six events a year are required to obtain a local alcohol license to operate and must follow all the provisions of Chapter 125 just like every other licensed business in the state.

In addition, the bill would:

• Establish a dedicated Division of Alcohol Beverages in the Department of Revenue (DOR).

• Increase the operating while impaired SafeRide surcharge from $50 to $75 to increase revenue for the program.

• Create a statewide operator’s license.

• Amend current law to allow any eligible municipality within the county at quota to acquire additional liquor licenses from adjacent municipalities.

• Reduce the penalty for Permit Class B licensees to purchase up to 15 cases of beer per month at a liquor store from a felony to a $100 civil forfeiture.

• Mandate municipalities to provide information on free participation in the TLW SafeRide Program for six months when a liquor or beer license is issued.

• Require brewery closing hours to be the same as Class B establishments.

• Permit a retail license to be issued for an axe-throwing facility, while allowing underage people on the premises.

The proposed legislation would: clarify and expand permissible activities and abilities under production permits, including full-service retail sales at taprooms; specify the types of passive or limited investments that are permitted across tiers, while making clear that a specific statutory exception is necessary, or cross-tier ownership would be prohibited regardless of subchapter and alcohol beverage product sold; detail permissible arrangements between producers for contract production of alcohol beverages; and make changes to taste samples and various other provisions of Chapter 125 for transparency and consistency in retail license regulation. To combat illegal internet sales of alcohol, the legislation would also implement reporting requirements for common carriers shipping alcohol beverages. TLW

An Alcohol Beverage Regulatory Body

The new alcohol enforcement agency would have the power to enforce only the provisions of Chapter 125. Most license states have administrative agencies dedicated to oversight of the alcohol beverage industry. These entities have staff familiar with trade practices who play a significant role in education — for industry participants, local governments, law enforcement and the public. States without these agencies typically have dedicated alcohol divisions or units structured within other, larger government departments. Wisconsin currently has neither.

Under its current structure, about a dozen employees within the Wisconsin DOR handle alcohol beverage regulation, in addition to other responsibilities. This proposal would create a new Division of Alcohol Beverages to enforce the state’s alcohol beverage laws and regulations. It would be charged with administering regulatory programs, encouraging regulatory

transparency, promoting statutory changes to create clarity, consistency and simplicity in regulations, and ensuring active, consistent enforcement of laws. More specifically:

• The division would be dedicated to alcohol beverage education, regulation and enforcement.

• The division would be headed by an administrator appointed by the DOR secretary, subject to Senate confirmation.

• The administrator would be a full-time, salaried employee, appointed outside the classified service.

• Staff directly reporting to the administrator would include a director of enforcement, director of legal education and community outreach, and director of legal services.

• Field agents working across the state would report to the director of enforcement.

• Division positions would be filled with existing DOR employees.

• Staff would be subject to conflict-of-interest statutes.

LEAGUE PROFILE

JUNEAU COUNTY TAVERN LEAGUE

in our community, and we want to do something to help honor him and his legacy,” Tovsen explains.

To keep the membership strong and assist with recruitment, area directors in the county league visit with new owners and invite them to monthly meetings. Tovsen notes that the state league has great tools available to assist with member recruitment, but one of Juneau County’s best tools is its own road trip game.

The league produces a members-only book that patrons can purchase and get stamped at member establishments when they visit. Each book runs for six months. “We average about 400 books sold and each location averages about 130 people that come through,” says Tovsen.

Withmore than 70 members powering the Juneau County Tavern League, “we are serving the county proudly and helping educate them,” says Adam Tovsen, Juneau County Tavern League president and owner of Harmarita’s in Mauston. “We are a group that is proud to help our community and other organizations that need assistance.”

One way the Juneau County Tavern League helps the community is through its scholarship program for high school students. The county has six school districts and the league provides a $300 scholarship to a student in each. (The league plans to raise the amount to $500 in the future.)

While the scholarship is geared toward students seeking to further their education in hospitality or business, “We don’t exclude students because they aren’t pursuing education in our area,” says Tovsen. “We just want to get the money we raise back into the community.”

The league also sponsors a Sharing Supper for Tavern League month in May. This year was the second year the organization put on the event, which is open to anyone. The Sharing Supper, which the league pays for and serves, is a community meal held in the county seat of Mauston.

“A lightbulb went off that this event was perfect for Tavern League,” says Tovsen. “Sharing Supper gives us a platform to educate the community about Tavern League, and to show our passion to donate and give back to the community.”

The league is also planning a fundraiser for a retired circuit court judge who had his life taken from him. “He was loved

In addition to a strong membership, the Juneau County Tavern League has a rich history of longtime and passionate members. “We were blessed to have Tuna Frisch and Jack Hall in our league. They were great ambassadors to our league and district,” according to Tovsen. “Without all the hard work our past officers have done, we wouldn’t be as influential or as successful as we are today.”

He also recognizes member Delores Wells of Babe’s Country Club in Mauston. Wells and her late husband joined the Tavern League in 1960 and, 63 years later, she continues to attend monthly meetings accompanied by her daughter. “It’s so great to have someone as dedicated as Delores among us.”

Tovsen’s parents owned a bar for 28 years and Tovsen has been a Tavern League member for more than 11 years. “I have been around the bar business and Tavern League my whole life,” he says. “Being a Tavern League member helps in many ways, like with education. It allows us to save money, keeps us informed of our industry and fights for issues affecting us. It also gives us platforms that help our league and businesses in general. I don’t think that would be possible without the strength of the Tavern League.” TLW

“We are serving the county proudly and helping educate them. We are a group that is proud to help our community and other organizations that need assistance.”

— Adam Tovsen, Harmarita’s

The Juneau County Tavern League recently held the Tuna Memorial Golf Outing in honor of its former county league president and district director, Tuna Frisch. From left: Jim Frisch, Sheri Frisch, Flo and Jack Hall, and Emmy Burns

CORPORATE SPOTLIGHT

KWIK TRIP

With more than 500 stores across Wisconsin (and more in neighboring states), Kwik Trip , like TLW member establishments, has become integrally woven into the fabric of Wisconsin communities. That tie — and its desire to support the industry — is a key reason Kwik Trip became a TLW Corporate Sponsor a few years ago.

A family-owned business with corporate headquarters in La Crosse, Kwik Trip first connected with the TLW through the La Crosse City/County Tavern League. From there, the local league and Kwik Trip worked closely on a few events and the relationship blossomed, eventually leading the company to become a Corporate Sponsor.

At the most recent Spring Conference & Trade Show, Kwik Trip’s John McHugh, director of corporate communications, leadership development and training, presented a seminar on creating a mission-driven culture to turn satisfied customers into loyal customers.

“It hasn’t been very long, but it’s been a great relationship so far,” David Ring, Kwik Trip’s community relations manager, says of the sponsorship. “Tavern League does so much for the state of Wisconsin, and our local and regional economies. We also serve all the economies Tavern League members are in, so we are in this together, serving the community. And we wanted to be a partner with the Tavern League in supporting that.”

Founded in 1965, Kwik Trip is owned by the Don and LaVonne Zietlow family. The vertically integrated company operates its own bakery, dairy, kitchens, food protection laboratory, distribution center, ice plant and more. Nearly 24,000 of the company’s 36,000 total employees live and work in Wisconsin.

“We are one of the few vertically integrated convenience stores around. That’s a real plus because it allows us to save costs and ensure quality, which benefits our guests at the end of the day,” says Ring. “We make and sell about 80% of the products we sell internally. Our owners like to say from cow to the store in 24 hours. We source locally and regionally, so you know you get fresh products at our stores daily.”

This integration has helped Kwik Trip transform through the years, he adds. “We used to be considered a gas station, but now we’re more like a local neighborhood grocery store that sells fuel,” explains Ring. More recently, the company has focused on take-home meals that help support busy families. Nearly 11.5 million guests visit Kwik Trip stores each week.

A great way for local county leagues to connect with Kwik Trip is through its charitable giving program. The company, for instance, has provided gift cards for raffles to support the SafeRide Program. To start a request, visit kwiktrip.com/community/donations/kwik-trip-kares and complete the donation request. Requests must be made at least four weeks before the event.

“Kwik Trip has a wonderful culture of caring for our coworkers and our communities,” says Ring. “I hope members see that, as a Wisconsin-based company, we are committed to their success. We want them to see this as a long-term partnership, and see how it demonstrates that we are committed to giving back and reinvesting in the communities we serve.” TLW

NEW MEMBERS

DISTRICT 1

Kenosha City

AirB ‘N’ Beer LLC, DBA Hold My Beer

Meghan Mills

Kenosha

Angry Bob’s Sports Bar

Kenosha

Brat Stop

Bill Glembocki

Kenosha

Kenosha County

Blue Goose

Michael Pottinger

Twin Lakes

Main Street Tap

Rich Karrasch

Twin Lakes

Racine City

Gark LLC, DBA Scores

Sports Bar & Grill

Rich Shawhan

Racine

My Wife’s Bar - My Grill

Eric Londre

Racine

Racine County

H & H Fairway

Enterprises Inc.

Peter Eitel

Sturtevant

The Rustic Barrel

Daniel Wilburth

Burlington

South Central

Minhas Craft Brewery

Gabe Hopkins

Monroe

Minhas Distillery

Gabe Hopkins

Monroe

Minhas Winery

Gabe Hopkins

Monroe

The Ol’ Grizzly

Jeff Moore

Browntown

Walworth County

Hank’s Bar and Grill

Richard Marr

New Richmond

LG Axe Throwing

Madelyna Kelly

Lake Geneva

Pike & Spikes Tavern

Erik Pike

Elkhorn

DISTRICT 2

Columbia County

Caddy Shack

Mark Lewis

Pardeeville

Gasoline Alley Saloon

David Branish

Poynette

Dodge County

Murdock’s

Richard Baechle

Lowell Pub 33

Linda Kopp

Fox Lake

Topper’s Tap

Richard Topper

Beaver Dam

Madison/Dane County

Ho-Chunk Gaming

Madison

Michael Sweeney

Madison

Vitense Golfland

Sarah Weitz

Madison

Waukesha County

Boondocks BBQ

Burgers and Brew

Thomas Evert

Oconomowoc

Michael’s Funky

Monkey Sports Bar

Robert Gonzalez

Waukesha

DISTRICT 3

Grant/Iowa County

Copperhead Road

Bar & Grill

Alvin Christianson

Hillpoint

Updraft Brewery LLC

John Patakos

Platteville

La Crosse City/County

Big Boar Barbecue

Carter Morris

West Salem

Houghton’s Jackson Street Pub

Keith Carson

La Crosse

Sauk County

Bat Cave

Alvin Christianson

Hillpoint

As of June 22, 2023

Keg & Kettle

Alvin Christianson

Hillpoint

Quindt’s Towne Lounge

Baraboo

The Shop Fair Valley

Bar & Grill

Bobbi Schultz

Sauk City

DISTRICT 4

Fond du Lac County

American Legion Post 75

Jodi Slager

Fond du Lac

Harlow’s Saloon

Sean Collins

Kewaskum

Twisted Pair Saloon

Matt Geib

Kewaskum

Manitowoc County

Ant Hill Mob

Motorcycle Club

Perry Burnell

Reedsville

Branch Station LLC

Brian Engelbrecht

Whitelaw

Edgewater Bar and Grill

Alicia Braun

Kiel

Holiday Inn Manitowoc

Gary Malchow

Manitowoc

Ken’s Place

Kenneth Del Valle

Two Rivers

Our World

Maria Rios

Manitowoc

Snack Crackers

New Holstein

Oshkosh City/ Winnebago County

Oblio’s Lounge

Blake Kieler

Oshkosh

Ozaukee County

J’Sports Bar & Grill LLC

Jay Schwanz

Saukville

Sheboygan County

Blue Harbor Resort

Dale Berger

Sheboygan

Lakehouse Bar and Grill

Michael Dimig

Plymouth

Riverdale Country Club

Guy Miller

Sheboygan

Washington County

Down Slope Pub

Jim Larson

Hartford

JJ’s on the Bend

Thomas Demers

Hartford

RT Fifth Quarter

Dennis Butz

Kewaskum

Saloon Royale LLC

Shelley Thimm

Columbus

DISTRICT 5

Adams County

Pineland Camping Park

Gerald Kook

Arkdale

Green Lake Area

Langford’s Pub

Rochelle Reiman

Green Lake

Tuscumbia Golf Course

Rusty Grimm

Green Lake

Langlade County

CJ’s Elcho

Clubhouse LLC

Cindy Henningfeld

Elcho

The Goose LLC

Jake Hipke

Blaine

Gunkel’s Bakery

Alex Kubeny

Antigo

Our Happy Place

Gary Janka

White Lake

Marathon County

Funny Farm Bar & Grill

Robert Hallas

Mosinee

Mill Yard Pub

Matt Brewer

Wausau

Straight Home Bar & Grill

Amanda Schmidt

Eland

Portage County

JR’s Saloon

Jay Hintz

Custer

Kelly’s Pub and Grill

Kelly Reed

Custer

Waupaca County

The Caroline Legion

Amy Kerstwn

Clintonville

J & B Clover Greens

Golf Course

Dave Joerres

Marion

Northwoods

Banquet Hall

Dave Joerres

Marion

DISTRICT 6

Brown County

Bark & Brew

Tara Brunette

Suamico

Cycling Brews Taproom

Josh Smits

De Pere

Fat Mike’s Bar & Grill

Mike Matz

Green Bay

Topher’s Taphouse

Chris VandenBush

Green Bay

Door County

Albatross Drive-In/

Alby’s Nest

Laura Sawosko

Washington Island

PC Junction

Denise Hanusa

Baileys Harbor

Sierra’s Pub & Grill

Samantha Konitzer

Sturgeon Bay

Stevenson Pier

Mini Mart LLC

Travis Stangel

Sturgeon Bay

Forest County

Otter Bar

Lisa Dimick

Armstrong Creek

Kewaunee County

Rendezvous of Luxemburg

Kelly Froelich

Luxemburg

Marinette County

Alibi

Dustin Downs

Marinette

Bobbi J’s Roadside

Saloon

Bobbie Harkey

Crivitz

Fat Guys Cheese Curds

Eric DeBenedetto

Oconto

Holiday’s Saloon LLC

Kurt Roberts

Crivitz

Oconto County

Boo’s II

Jeremy Wusterbarth

Oconto

Outagamie County

Hookers Bar & Grill

Dawn Doucette

Seymour

DISTRICT 7

Barron County

Sal’s on 63

Alyse Lehmann

Barronett

Clark County

Sawmill Saloon

Lacey Carlson

Greenwood

Jackson County

Paradise Pines Resort

Jeremy Skroch

Osseo

Sunset Tavern

Alyssa Oldham

Black River Falls

Pierce County

Castro Corp., DBA BurritoX.com

Alex Castro

River Falls

Prescott Tap

Shannon Woulfe

Prescott

Two Rivers

Shannon Woulfe

Prescott

St. Croix County

Bristol Ridge Golf Course

Sam Strachan

Somerset

Trempealeau-Buffalo County

Cat Daddy’s Bar & Grill

Todd Stephens

Trempealeau

Turtle Pond Tavern

Karan Stelter

Alma Center

DISTRICT 8

Burnett County

Trail Blazers Tavern

Matthew Webster

Danbury

X Marks the Spot

Randolph Lucas

Shell Lake

Greater Northwoods

Sunken Horse Saloon

Brian Weinkauf

Mercer

Lakeland Area

KA’s Dam Bar

Amanda Yuswak

Lac du Flambeau

Lincoln County

Nut-Zee’s Bar & Resort

Bonnie Kappell

Gleason

Oneida County

Rhine-Valley

(Quality Inn)

Allen Hicks

Rhinelander

Three Lakes Area

Chamber of Commerce & Welcome Center

Jacqui Sharpe

Three Lakes

Price County

Johns 3 Mile Corner Bar and Grill LLC

John Spaulding

Phillips

Rusk County

The Farmhouse

Restaurant & Bar

Heather Gronski

Weyerhaeuser

Sawyer County

Johansen’s Corner

Richard Rothanburg

Winter

River’s Edge Saloon

Jon Weber

Hayward

Superior/Douglas County

Centerfolds Cabaret

Wisconsin

Rodrick Peddycoart

Superior

Taylor County

Camp 28

Jonathan Resch

Rib Lake

Vilas County

The Boat House Grill

Shoe Enterprises LLC

Mike Hoffman

Conover

Twilight Supper Club at 45 & E

Mary Kehoe

Land o’ Lakes

DISTRICT 9

Milwaukee County

Da Bar

Markus Gorsic

West Allis

Missy Sweets Lounge

Melissa Hoeppner

Milwaukee

Pop

Marcus Wise

Milwaukee

Stingers

Heather Rodriguez

West Allis

AFFILIATE MEMBERS

As of June 22, 2023

SpotOn

Aimee Guthinger 730 Woodside Dr. Seymour, WI 54165 (877) 814-4102 • (920) 595-0011

aguthinger@spoton.com • spoton.com

INDUSTRY TRENDS

A To-Go Cocktail for Success

The to-go mugs, bottles and margarita glasses are here to stay. When it comes to who wants to-go alcohol, more than half of millennials (62%) and Gen Z adults (52%) report they would be more likely to pick a restaurant for takeout if they could also order alcohol beverages.

“The new alcohol-to-go laws modernized state alcohol policy and consumers can now enjoy more of the restaurant hospitality experience in the comfort of their own homes. As this report demonstrates, operators who innovatively connect the experiential aspects of their alcohol programs with a clear off-premise strategy are seeing enormous success with customers,” says Mike Whatley, vice president of state affairs and grassroots advocacy at the National Restaurant Association.

Menu Prices on the Rise amid Inflation and Staff Shortages

In 2023, inflation and staff shortages are regarded to be two of the biggest challenges impacting the food industry in the U.S. According to the Bureau of Labor Statistics, the Consumer Price Index for Food Away from Home increased by 8.8% between March 2022 and March 2023.

Restaurant and tavern owners and operators are resorting to raising their menu prices. In fact, full-service restaurant menu prices rose 8% between March 2022 and March 2023. Higher menu prices are expected to contribute to a projected $997 billion in sales for the food service industry in 2023.

That’s all according to a new report from the National Restaurant Association, which breaks down the latest data on alcohol trends and preferences among restaurant owners and consumers.

Despite more than half (54%) of delivery customers stating that the availability of alcohol beverages would make them more likely to choose a restaurant, and the growing number of states extending or making permanent the to-go options for restaurants, only one-quarter of adults who opted for takeout or delivery from a restaurant during the last six months included an alcohol beverage in the order. That leaves significant growth opportunities for establishments, particularly in how they market, package and differentiate their offerings, according to the report.

The report also reaffirms the association’s prediction that local experiences would be this year’s hottest trend. Despite the emphasis on to-go options, consumers also expect local restaurants to offer experiential events. For example, both wine (81%) and beer (79%) drinkers say they would participate in tasting events.

Finally, the report emphasizes the trust between consumers and restaurants, with most (82%) of adults that drink wine, beer and liquor saying they trust the staff at local restaurants to make good drink recommendations.

As per the National Restaurant Association, 92% of operators say the cost of food is a significant challenge in 2023, while 47% of operators expect competition to be more intense than last year.

The average U.S. household is believed to spend $3,008 per year on dining out. Although it is found that 34% of Americans visit casual dining restaurants once a week and allocate approximately 20% of their food budget toward dining out, a new survey finds that only 42% of consumers in the U.S. are willing to pay the full price required to dine at their preferred establishment.

This sudden change in consumer behavior is leading restaurants to offer discounts averaging 24% off menu prices to keep existing customers coming back and attract new ones. These discounts and promotions can increase revenue, but tighter profit margins can make it difficult to achieve success.

“Runaway inflation and staff shortages have increased the cost of food and labor. Surfing the breaks and swells brought on by circumstances beyond their control requires the restaurant industry to adopt a new way of thinking to adapt to the ebbs and flows,” acknowledges Brian Duncan, president of me&u USA, a global provider of attable ordering.

In the U.S., the hospitality and leisure industry currently has 2 million job vacancies and is still 500,000 employees below its pre-pandemic levels. About 58% of operators anticipate utilizing technology and automation to address labor shortage issues, but it is important to note that technology is designed to improve rather than replace human labor in the restaurant industry.

Mezcal Climbing the Ranks in Popularity

If there’s any single spirit making its way up the rankings right now, it’s mezcal, tequila’s smokier, more nuanced cousin. This agave-derived liquor can be sipped straight up or added to any cocktail that needs more depth. Gaston Martinez, co-founder of IZO Spirits , shares, “Mezcal blends a smoky complexity with a smooth, sippable taste. It’s both extremely distinctive and sure to please a crowd.”

When it first made its way onto the American spirits scene, mezcal was often best identified by a worm in the bottom of the bottle. It’s come a long way since then. Now spirit connoisseurs and experienced bartenders are integrating mezcal into their regular lineup.

Consumers across the country are clamoring for tequila’s more complex

INDUSTRY TRENDS

kin as well. Drizly, an alcohol delivery platform, saw mezcal sales explode 600% in 2020. What’s more, sales are expected to continue to climb 18%, bringing the global mezcal industry to $840 million.

That said, just like tequila, not all mezcal is created equal. “A number of factors impact the quality of any mezcal, from the age of the agave plant to the ovens used to develop its signature flavor,” Martinez explains.

Add Some Pink to Your Drink

Pennington Distilling Company recently released its Pickers Pink Lemon Vodka for a refreshing and tart, 70-proof spirit of summer. Made using pink lemons, this new addition joins a line of Pickers fruit-infused flavors that include Blueberry, Blood Orange and Pineapple.

Jeff and Jenny Pennington, co-founders of Pickers Vodka , say, “Pink lemons impart a smooth, tart flavor with subtle notes of floral and berry that are well-suited for endless cocktail possibilities.” According to the company, Pickers Original Vodka is an ode to Nashville and the musicians

whose sounds fill the air. It is distilled 11 times through a state-of-the-art column still, filtered four times and blended with premium Tennessee limestone water.

How to Make a Pink Lemondrop Shooter

• 2.5 ounces of Pickers Pink Lemon Vodka

• 0.5 ounces of sour mix

• A splash of lemon-lime soda

Chill Pickers Pink Lemon Vodka and sour mix in a shaker with ice. Then simply strain it into a shot glass and top with a splash of lemon-lime soda.

How to Make a Pink Lemon Shandy

• 2 ounces of Pickers Pink Lemon Vodka

• 12 ounces of wheat beer

• A lemon wedge

Pour the Pickers Pink Lemon Vodka into a pint glass and top it with chilled wheat beer. Then just garnish with a lemon wheel.

A Balance of Bubbles and Fruit

Tabor Hill Winery is adding a Lake Michigan Shore AVA Brut Rosé to its portfolio of award-winning wines. This wine balances fruit-forward flavors with delicate bubbles, making it an ideal sipper for any occasion. The pale salmon wine includes notes of strawberry and raspberry, similar to a traditional Provençal rosé.

This varietal of 100% Pinot Meunier grapes comes exclusively from the shores of Lake Michigan, making it a unique sparkling wine that cannot be found anywhere else. As a close relative to Pinot Noir, Pinot Meunier is reminiscent of the classic, delicate flavors of light cherry and pomegranate.

Over the past five decades, Tabor Hill Winery has become a staple in southwestern Michigan and beyond. The Lake Michigan Shore Brut Rosé is available at all Tabor Hill locations, online and in select retailers across Wisconsin, Michigan, Indiana, Illinois, Ohio and Kentucky.

Naturally Sweetened Syrup = Better-for-You Beverages

Satisfy your sweetness craving with a cocktail that tastes anything but sugar-free. Jordan’s Skinny Mixes introduces four new flavors to its Naturally Sweetened Skinny Syrups line. Made with zero-calorie natural sweeteners, and free of artificial flavors and colors, the new varieties include French Vanilla, Caramel, Pumpkin Spice and Peppermint Mocha.

The existing favorites include Vanilla Bean, Salted Caramel, Cinnamon Dolce and Chocolate Mocha.

Enhance your favorite beverages with guilt-free flavor, or visit skinnymixes. com/blogs/cocktail-recipes for cocktail recipes for drinks like the Pink Margarita, Skinny Espresso Martini, Skinny Moscow Mule, Rose-Berry Martini and more.

A Refreshing Summer Spritz

Zonin , a large, family-run Italian Prosecco company, launched a new Spritz collection with Coastal Lemon Spritz just in time for summer. The new spritz transports drinkers to the shores of Italy with just one sip. The sparkling wine is blended with allnatural lemon for a bold and zesty spin. Just pour over ice and enjoy!

The Zonin family, with 200 years of winemaking experience in Italy and known for its authentic Italian wines, offers this ready-to-serve modern spritz inspired by the Italian lifestyle and Italian Limoncello liquor. TLW

collect older (and some newer, harder to find) bottles of whiskey (bourbon, scotch) and other liquors.

@ 608-213-5847 to discuss.

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