Wisconsin Restaurateur - Fourth Quarter 2012 by Wisconsin Restaurant Association

The Magazine of the Wisconsin Restaurant Association

Info to Go:

Answers from the WRA Hotline Team • Chronic tardiness and absenteeism • Scheduling teen employees • Customers bringing in their own food • Paying employees for training time

Do Well by Doing Good

2012 “Salute to Excellence” winners achieve success by giving back

Fourth Quarter 2012

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Vol 79 • No 4

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T h e M a g a z i n e o f t h e Wi s c o n s i n R e s t a u r a n t A s s o c i a t i o n

to Go: 10 AInfonswers from the

Fourth Quarter 2012

Vol 79 • No 4

WRA Hotline Team

• What do I need to know about the state’s no fault disqualification for UI benefits when an employee is let go for unexcused absences and/or tardiness? • Can my 14- and 15-year-old employees work later and longer hours over Thanksgiving break? • Customers are having a party at our restaurant and want to bring in their own food—should I let them?

4 A La Carte 6 • A 16-year-old employee wants to work until 1:00 in the morning, Chairman’s Column is he allowed to do this? 8 President and CEO’s Column 13 he isconsin upper lub Social Dish ld fashioned traditions and new innovations 25 Wisconsin is known for its supper clubs. But what is a supper club? Definitions vary Driver License Update from person to person, but everyone agrees that it’s the experience that matters. 28 Supper club owners share how they have stayed true to the traditional supper club Scholarship Winners experience while embracing innovation and changing consumer lifestyles. 30 WRBN o ell by oing ood 32 Five individuals and one company are honored with Salute to Excellence The Back Burner

• I am requiring some of my employees to take ServSafe® training. Do I have to pay them for their class time?

14 TO

20 D W

Awards for their dedication to education and their efforts in helping to move the restaurant industry forward. Co-editors Tracy Kosbau & Kate Reiser Art Director Gary Cox

Advertising Director Ryan Pettersen Managing Editor Susan Quam Circulation Director Lee Drone

Layout and Electronic Imaging Shane Sanders Printing W.D. Hoard & Sons Printing, Fort Atkinson, WI

The Wisconsin Restaurateur is the official publication of the Wisconsin Restaurant Association. Published quarterly by the Wisconsin Restaurant Association with editorial and executive offices at 2801 Fish Hatchery Rd., Madison, WI 53713. 800/589-3211. Postmaster: send address changes to Wisconsin Restaurateur, 2801 Fish Hatchery Rd., Madison, WI 53713. Periodicals postage paid at Madison, WI and additional offices. Publication number (USPS 688-540) ISSN 0274-7472. Subscriptions: $17.50 annually; $8.00 per copy. Non-members $32.00 annually.

Fourth Quarter 12 • Wisconsin

Visit us online at www.wirestaurant.org

Scan the code to access past WR feature articles.

Restaurateur

A La Carte A S a v o r y S a m p l i n g o f R e s t a u r a n t N e w s a n d Tr e n d s

Wine is Doing Fine

Wine sales have been on the upswing in the last couple of years, outpacing alcoholic beverage competitors: beer and spirits. The wine industry showed a 4.6 percent rate of volume growth in 2011, the largest percent gain achieved in adult beverage, and 2012 has also proven to be a very good year for wine according to a study by research group Technomic. “The wine industry benefitted from several trends in 2011, despite a difficult economic environment,” said Donna Hood Crecca, senior director, Adult Beverage Resource Group at Technomic. “Consumers now see wine as an accessible beverage suitable for all occasions, and the media is shining a positive spotlight on the category. In addition, Millennials are embracing and exploring wine. Finally, the level of product innovation from winemakers and marketers is helping drive consumer interest.”

WRBN

Roundtable Quickservice Goes Upscale

From artisan sandwiches to foie gras on pizzas, consumers can now get their gourmet fix at the drive through. Quickservice restaurants are starting to serve up menu items with foodie flair.

Hotline Q&A

Examples of quickservice restaurants going gourmet: • Taco Bell recently launched its Cantina Bell “gourmet inspired” menu through a partnership with Lorena Garcia, restaurateur and TV chef. • Domino’s now offers luxury ingredients on their pizzas including Mango Habanero Sauce and Shredded Parmesan Asiago Cheese in addition to gourmet specialty pizzas like Tuscan Salami & Roasted Veggie and Spinach & Feta. • Wendy’s is redesigning their locations with a more upscale “look and feel” and is adding some upscale menu items like their Bacon Portabella Melt. Source: Time Moneyland

Wisconsin

McDonald’s Posts Nutrition Info on Menu Boards

This fall, McDonald’s started listing calorie information on restaurant and drive-thru menus nationwide to further inform and help customers and employees make nutrition-minded choices. In addition to menu board labeling, McDonald’s published its first-ever nutrition progress report and revealed several 2013 menu innovations in test that will include recommended food groups from the United States Department of Agriculture’s 2010 Dietary Guidelines for Americans reflected in the messages supporting MyPlate. These are the latest in a series of actions to support McDonald’s “Commitments to Offer Improved Nutrition Choices,” announced July 2011. The comprehensive plan aims to help customers and employees make informed nutrition choices whether visiting McDonald’s or eating elsewhere. This past summer, McDonald’s introduced a “Favorites Under 400” menu that highlights the calorie information for some of customers’ favorite foods and beverages to help put calorie counts in better context. Approximately 750,000 employees working in McDonald’s and franchisee restaurants in the U.S. will be introduced to a voluntary nutrition e-learning program. The program will help build employees’ knowledge of calories, nutrition and McDonald’s menu offerings. These programs follow the launch of McDonald’s mobile app late last year that provides customers with on-the-go nutrition information, as well as an updated online meal-builder that offers customizable information. WR Source: PR Newswire

Restaurateur • Fourth Quarter 12

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Fourth Quarter 12 • Wisconsin

Restaurateur

W R A B o ar d Directors

o f

Executive Committee

Chairman

WRA and the Local Chapters by Lynn McDonough Connell’s Restaurants, Eau Claire

am now halfway through my term as Chairman of the Wisconsin Restaurant Association Board of Directors. With all the support from WRA board members, my local chapter and the WRA staff, it has been a wonderful experience. Meeting new restaurateurs and chapter leaders is like meeting a whole new family. Attending some of the chapter events and their fundraising outings, I realized there are some chapters that could use help getting things up and running. During my term as Chairman I am hoping we could help some of the less-active chapters become more active. This can be a very rewarding experience for everyone involved. You can meet and make new friends and help young people make the decision to enter the restaurant business. As a WRA member, it would be really effective if each one of us could ask a non-member to become a WRA member and attend a chapter event. The West Wisconsin Chapter, in the Eau Claire area, is an example of what can happen if a few member restaurateurs get together to bring a local chapter back up to speed after being inactive for a few years. Several years ago, WRA President and CEO Ed Lump, asked a couple of members in the Eau Claire area to meet with him to possibly restart the local chapter. At the first meeting there were only two members, but those two members went out and contacted a few more members and set up another meeting where about ten members attended. We then contacted Ed to set up a plan so we could elect some officers that would help rejuvenate the chapter. After electing chapter officers we planned more meetings and asked all members to invite a member and bring a non-member to a chapter dinner. Not wasting much time, the chapter decided early on to do a fundraiser for the WRA Education Foundation (WRA EF). All members went out and collected prizes and a golf tournament was held. We all worked together to make this a success and raised enough money to donate $2,500 to the WRA EF that first year. In six years, the West Wisconsin Chapter has met our Endowment Fund goal of $25,000. Keeping the golf tournament a success has remained a priority and now, with the help of all of our members, the chapter is going to start a new fund called the ProStart Endowment to which $5,000 will be donated. This will help the WRA EF ProStart program to educate students about the restaurant business. I think with some effort, some of the less active chapters could do the same. Sometimes it takes just that extra effort to make a project a great success. I am hoping that the less active chapters could start revitalizing their local chapters. There are many ways that could happen with the help of the really active chapters, active member restaurateurs, state board members and the WRA membership sales staff. WRA is one of the best organizations that you could be a member of because there are so many benefits. An important one for me is the Hotline (800-589-3211). You can just contact the Hotline Team and get the answers to many questions that you may have. WRA also offers discounts and savings on workers comp and property/casualty insurance, credit card processing, music licensing, email marketing, text marketing and ServSafe food safety and bartender certification courses. So in closing, let’s all of us reach out to current members to become more active in local chapters and reach out to non-members to join and help make this organization even better.

Wisconsin

Chairman of the Board Lynn McDonough Connell’s Restaurants, Eau Claire Vice Chairman of the Board/Chairman Elect Charlie Gray Culver’s Frozen Custard, Rothschild Treasurer Ada Lara Thimke Lara’s Tortilla Flats, Oshkosh President & CEO Ed Lump, fmp Wisconsin Restaurant Association, Madison Immediate Past Chairman Mary Rowley, fmp Goose Blind, Green Lake Steve Schilling ZaZING!, North Prairie Chico Pope Buckhorn Supper Club, Milton Dennis Heyde Fanny Hill, Eau Claire The board of directors is comprised of restaurant operators from around the state and industry supplier representatives. The board directs the WRA staff and sets the policies of the Association.

W R A E d u c at i o n F o u n d a t i o n B o ar d of Directors Executive Committee Chairman of the Board Larry Deutsch The Vollrath Company, Stoughton Chairman Elect Michael K. Tsuchihashi MMM Concepts, Milwaukee Treasurer R.C. Schroeder, Jr. Big Tomatoes, Green Bay Secretary/Executive Officer Ed Lump, fmp Wisconsin Restaurant Association, Madison Immediate Past Chairman Steve Davis, FMP Ardy & Ed’s Drive-In, Oshkosh WRA Chairman of the Board Lynn McDonough Connell’s Restaurants, Eau Claire Rhoda Steffel Mark’s East Side, Appleton Heidi Van Grinsven Coca-Cola Refreshments, Wauwatosa The Foundation board of directors is comprised of approximately 30 individuals who are foodservice operators, educators and industry suppliers. The board directs the WRA EF staff and sets the policies of the Foundation.

Visit www.wirestaurant.org for a complete listing of board members.

Restaurateur • Fourth Quarter 12

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Restaurateur

Chairman L

President & CEO

What a Ride and It’s Not Over by Ed Lump, FMP WRA President and CEO

WRA Board of Directors egardless of where you live in the US, it was hard not to be aware of Wisconsin in

2012. I think the impact of the events of this year will have far-reaching effects on our state and perhaps the country. Will the Packers go to the Super Bowl in 2012-13? We will see, but they are credited in settling the referee lock-out. The eyes of the entire nation saw “the play” and turned on NFL management. In other words, the call resulting in a loss was horrible, but we are perceived as saving the NFL from itself. Wisconsin has been at the epicenter of the political world for two years but it’s hard to beat 2012 for pure excitement. The money spent on the state Senate and Gubernatorial recalls, combined with the November general election may never be equaled (good news for our eyes and ears). Whether the reader agrees with the results or not, Wisconsin proved to the nation that elected representatives can make tough decisions, take tough votes and survive. Congressman Paul Ryan being picked as the GOP’s Vice Presidential candidate certainly brought Wisconsin right back into the national limelight. Will Wisconsin supply its first VP? This is exciting stuff and could help our tourism economy. People will want to visit a state that got all this attention. On August 11, at Miller Park, an event called “Field of Honor” was held to honor veterans of WWII. To honor these men and women, Stars and Stripes Honor Flight partnered with Freethink Media to produce Honor Flight. The feature length film captures the stories, spirit and wisdom of living WWII veterans, before it’s too late. The film screening at Miller Park set a World Record for the largest movie premiere. The official attendance number according to the Guinness Book of World Records was 28,442. Big issues that are sure to continue in 2013 involve healthy living initiatives. Chains with over 20 units will be required to list, not just ingredients, but calorie counts. Can independents be far behind? Will other restrictions be tried? Sodium and sugar are big targets. Will the “Big Gulp” ban in New York City catch on in other places? Some Wisconsin schools joined the national rebellion against the new Federal School Lunch Standards. A southeastern Wisconsin school district made the national news when 70 percent of the 830 students, who typically buy their lunch, boycotted the school’s cafeteria. The high schoolers were joined by middle schoolers in the district, reducing the number of lunches sold by half. The battle over what we want to eat and what we should eat vs. what USDA and public health activists such as CSPI (Center for Science in the Public Interest) are trying to force us to eat is fully joined when even students rebel. For the record, WRA believes that obesity is a problem that should be solved through education and personal responsibility. At least, thanks to WRA, local governments in Wisconsin can’t pass stricter regulations than the Federal Menu Labeling Law. There were plenty of other noteworthy occurrences in Wisconsin in 2012 and the year isn’t over. Another election takes place on Tuesday, November 6. After that… Well, fasten your seat belts. In the meantime, I want to wish everyone a prosperous holiday season. May the gifts of helping your customers celebrate and smile be returned to you and your employees 100 times over. It is my hope that you find some quiet time for yourselves to relax and feel the true spirit of the season. May you have the happiest New Year! God bless!

Wisconsin

o c al

W RA

h a p t e r

r e s i d e n t s

e p r e s e n t a t i v e s

Participating at the local level is a great way to get involved with WRA and network with others in the foodservice industry. Visit www.wirestaurant.org for a comprehensive chapter map and listing (Click on Connections/Local Chapter Contacts). Big Four Chapter Bruce Petrie Fox Banquets Rivertyme Catering Appleton (920) 756-3244 Blackhawk Chapter Chico Pope Buckhorn Supper Club Milton (608) 868-2653 Door-Kewaunee Chapter Doris Thorn (area representative) Roadhouse of Downtown Carlsville Sturgeon Bay (920) 743-4966 Eastern Shore Chapter Scott Trempe Bourbon Street Sheboygan (920) 458-1779 Green Bay Chapter Jay Gosser Legends DePere (920) 336-8036 La Crosse Chapter Tina Tryggestad The Cheese Corner La Crosse (608) 790-2912 Lake-To-Lake Chapter Joan Cunningham Schreiner's Restaurant Fond du Lac (920) 922-0590 Madison Chapter Brad Hammen Outback Steakhouse Madison (608) 241-0851 Milwaukee Chapter Chris Wiken The Packing House Milwaukee (414) 483-5054

Restaurateur • Fourth Quarter 12

Northeast Chapter Amy Shaffer Shaffer Supper Club Crivitz (715) 854-2184 Northwoods Chapter Mike Pitzo (area representative) Polecat & Lace Minocqua (715) 356-3335 St. Croix Chapter Sheena Peterson Valley House Hudson (715) 549-6255 South Central Chapter Todd Baker Eagle Inn of Sauk Prairie Prairie du Sac (608) 643-4516 Southeast Chapter Dick Rudin (area representative) House of Gerhard Kenosha (262) 694-5212 Vacationland Chapter Timothy Tyler Nick’s Family Restaurant Spooner (715) 635-3129 West Wisconsin Chapter Joanne Palzkill Draganetti’s Ristorante Altoona (715) 834-9234 Wisconsin River Valley Chapter Don Thompson Red Mill Supper Club Stevens Point (715) 341-7714

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Fourth Quarter 12 • Wisconsin

Restaurateur

Info to Go Q u e s t i o n s a n d A n s w e r s A b o u t R e s t a u r a n t B u s i n e s s f r o m t h e W R A H o t l i n e Te a m C a l l 8 0 0 . 5 8 9 . 3 2 1 1 • Vi s i t w w w. w i r e s t a u r a n t . o r g

by K ate R eiser

misconduct, the keys to winning UI cases are documentation and consistent enforcement.

Thanksgiving is approaching and I’d like to schedule my younger teen workers for more and later hours over the long holiday weekend. Can I do that?

A: Q:

I seem to remember that the state came up with some type of “no fault” policy about chronic tardiness or absenteeism. I’d like to take advantage of that. What do I need to know?

That “no fault” system went into effect in April 2006. For many years restaurant owners had complained that when they dismissed an employee for unexcused absences or for chronic tardiness, more often than not, the employee would still be able to collect unemployment insurance (UI) benefits. Since this system was put in place, there is now a no-fault disqualification for benefits when an employee is terminated for absences and/ or tardiness. The law provides a no-fault system for denying benefits in the event of five absences or six instances of tardiness. To take advantage of the system, the employer must: 1. Have a specific written policy that defines a tardy and absence; 2. Have verification that every employee has received the written policy; 3. Provide one warning for violation of the policy; and 4. Be able to prove that the employer’s policy has been uniformly applied to every employee. If your current absenteeism and tardiness policy allows fewer absences or instances of tardiness (for example, you allow three unexcused absences and four tardies before terminating the employee) you can still contest a UI claim under the old standard for disqualification for misconduct. In fact, employers who decide to allow fewer instances of absence or tardiness can still increase their odds of winning a UI misconduct case by following the steps outlined above. Whether you choose to pursue disqualification for benefits by utilizing the provisions for absenteeism or stick with the old standard for

Wisconsin

Since the summer of 2010, Wisconsin law has mirrored federal law when it comes to 14- and 15-yearold employees. This means you have less flexibility in scheduling them. Gone are the good old days when you could have your 14- and 15-year-olds work until 11:00 p.m. on nights when there was no school the next day, or until 8:00 p.m. on school nights, if your business was subject to only Wisconsin law. You are probably fondly remembering that in the past, “partial school weeks” (like the week of Thanksgiving) offered you more scheduling options. The current rules don’t have any allowances for partial school weeks. They only recognize full school weeks or non-school weeks. On “Black Friday” after Thanksgiving you could have your younger teens work during the day when they would otherwise be at school, but it can’t be before 7:00 a.m. or after 7:00 p.m. and can’t exceed 8 hours for the day (and 18 for the week). For non-school weeks like winter and spring breaks—they can work up to 40 hours because there is no school the entire week, but again, they can’t work before 7:00 a.m. or after 7:00 p.m. Most restaurants are subject to both state and federal law so many have

Restaurateur • Fourth Quarter 12

Info to Go already been following these stricter guidelines. However, we get many calls and emails about this topic, so there is obviously still confusion and uncertainty out there. Here are the basics: All employers must follow the same scheduling rules, which means that 14and 15-year-olds: • May not work before 7:00 a.m. or after 7:00 p.m. after Labor Day through May 31 (basically, that’s the school year) • May not work before 7:00 a.m. or after 9:00 p.m. between June 1 and Labor Day (basically, that’s the summer) • May not work more than 6 days a week (all year round) • May work up to 3 hours on school days and 8 hours on non-school days • May work up to 18 hours during school weeks and 40 hours during non-school weeks (no more partial week allowance) • Must receive a 30-minute meal break if working more than 6 hours—the break may be unpaid

I have a 16-year-old employee who wants to work into the wee hours of the morning? Do I need to worry about scheduling him?

follow the state laws. As of July 2011, state and federal laws do not limit the hours that minors 16 years of age or over may work except that they may not be employed or permitted to work during hours of required school attendance. This means that you have a LOT of latitude when it comes to scheduling this 16-year-old, however you should keep in mind that academics should be a priority. If working really late hours makes his school work suffer you may both want to scale back. Here’s a quick refresher on hours and duties for 16- and 17-year-olds: • May bus tables, wash dishes, or wait tables provided they do not serve, sell, dispense or give away alcoholic beverages • May cook, but may not use a meat slicer, grinder or heavy bakery equipment • Must have 8 hours of rest between the end of one shift and the start of the next shift if employed after 11:00 p.m. • May work 7 days a week • May work an unlimited number of hours in a day, but must be paid overtime for any hours over 10 in a day, even if they work less than 40 hours in the week • Must receive a 30-minute meal break if working more than 6 hours—the break may be unpaid

We sometimes get calls from customers booking a party at our restaurant who want to bring in their own food. I’m sort of on the fence about this. Is there a law that prohibits this?

A: A:

If you read the second Q&A you know that Wisconsin teen labor rules changed. It got more restrictive for 14- and 15-year-olds and less restrictive for 16- and 17-year-olds. There are no federal laws applying to the scheduling of this age group, so all employers should

There are some things you need to think about before you create a policy on this. I guess the first question that comes to me is a financial one. If you are in the business of selling food, why do you want to allow customers to bring in their own food to your restaurant? If a component of your business is to host private parties and you’re at least getting money for a room charge, then o.k., but you should think about it from a business

standpoint. If you had a hair salon you probably wouldn’t let people come in with their own shampoo, scissors, nail polish, etc. and then use your sinks, chairs, mirrors and equipment to give each other haircuts and manicures without paying for any of your services. Another factor is potentially bad PR or media attention. If anyone gets sick from food served in your business it will be a negative for you. It doesn’t matter if the food was prepared by you or by the party hosts in their homes, your business name will be associated with the illness. If people read about a Norovirus outbreak involving your restaurant the damage may already be done in terms of your reputation. They may just read the headline and not the last paragraph that reveals that the health department traced it back to the frosting that Aunt Rhoda made. Now for the Wisconsin Food Code rules... food served in your restaurant must come from a source that complies with the food code. (No food prepared from home.) Therefore if someone is going to have an event at your restaurant, the food must come from a licensed facility. If food is going to be served to the public (or general people entering your dining room) you must have a receipt that the food came from a licensed facility. The only exception to that is if it is truly a private function. For example, a birthday party where only invited guests are allowed to participate in the event, then it could be a potluck with attendees bringing in the food. While the Food Code says food prepared in a private home cannot be served, this does not apply to truly private functions. That means those guests are pre-invited, continued on page 12

Fourth Quarter 12 • Wisconsin

Restaurateur

Info to Go

continued from page 11 that it’s not a situation where everyone who enters the dining room that day is invited and can accept or decline. If it is a birthday party where there is a sign posted in the entrance of the restaurant saying, “Join us for Joe’s birthday,” that is not a private event, so any food served would need to be made in your facility or purchased from a licensed facility. In addition to the event being private, there cannot be a charge for the event. Remember, you can have your own broad policy that stipulates that any outside food must come from a licensed facility if you are more comfortable with that. Then we’re sort of back to the beginning with my question about whether it makes good business sense to have customers bringing in food from other places to a place that makes and sells food! Also, a business can still be liable for food served in the establishment even if it was not prepared by the facility. So if you decide this is something you want

to do, it would be best to consult with your legal counsel and your insurance company to cover all the bases.

I think it’s really important that they know the basics and take on increased responsibility. Do I have to pay them for their time while they are in the review course?

From the situation you describe, the time spent taking a ServSafe certification course and exam would need to be paid. Remember, as long as you notify the employee in advance—the time can be compensated at minimum wage. So if your cook normally earns $10/hour, you can pay $7.25/hour for meetings, training, etc. You NEED to let them know in advance. The following guidelines are for training hours that do NOT need to be paid: • Attendance is outside regular work hours

I’ve decided that I want some of my key staff to take ServSafe® manager training and certification. I am going to make it a condition for future promotions. It wasn’t a job requirement when I hired them, but

• Attendance is voluntary AND the employee does not perform productive work while attending • The program, lecture or meeting is not directly related to the employee’s job WR

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Restaurateur • Fourth Quarter 12

Examples:

The Social Dish The Scoop on Social Media

Pinterest Just when you got a handle on Facebook, Twitter and keeping your website up-to-date, Pinterest surfaces… Essentially it is an online bulletin board that lets you “pin” images on a web page. You can then share your “pins” with the public and with your followers. Users download a tool for their web browser that allows them to “pin” interesting images to Pinterest. Users can comment, “like” and “re-pin” the things they like. Unlike Twitter which is largely text driven, Pinterest is a way of easily sharing images—and who doesn’t like seeing photos of mouth-watering food?

Al Johnson’s Swedish Restaurant created six “boards” to organize images—Door County, Al’s Through the Years, All Things Swedish, The Butik, Goats on the Roof and Al Johnson’s Restaurant

Glossary of terms:

Pin – A pin is an image added to Pinterest. A pin can be added from a website using the Pin It button, or you can upload images from your computer. Each links back to the site it came from. Board – A board is a set of pins. A board can be created on any topic, such as Appetizers or Music Acts. You can add as many pins to a board as you want. Following – Following someone means you’ll see that person’s pins shown to you in realtime on Pinterest. You can follow individual boards if you’re only interested in seeing pins being added to specific boards. You can unfollow other people or boards at any time—they will not be notified. Repin – A repin is adding an existing Pinterest image to your own board. Repinned images give credit to who last pinned the image. A repin maintains the source-link of the image no matter how many times it’s repinned.

This nostalgic photo was on the “Al’s through the years” board

How you can harness the power of Pinterest for your restaurant:

Food – Create boards of your most popular menu items (use the images to link back to your menu or website). The goal here is not shameless self-promotion, but rather sharing interesting and attractive images. They don’t need to be professional pics, but make sure they are appealing. Environment – Post pictures of your restaurant so potential customers can get a sense of it. Employees – Have key staff post photos or short videos—like your chef preparing a signature dish. Bar – Post photos of drink specialties or featured wines. Community involvement – Did you just host a benefit or have a booth at a festival? Pin some photos to spread the word about a worthy cause (and your restaurant!). Contests – Pinterest is a great spot to run a contest. For example HuHot had a very successful “Pin it to Win it”—participants had to create a HuHot recipe and pin it on one of their own pinboards with a photo (including the word “HuHot” in the description) in order to enter. Integrate – Link Pinterest posts to your other social media like Twitter, Facebook, Tumblr and Foursquare to be more effective. WR

Fourth Quarter 12 • Wisconsin

This appetizing photo of their famous Swedish meatballs is on the “Al Johnson’s Restaurant” board which includes many other yummy dishes to entice customers

Restaurateur

Old fashioned traditions and B y M a ry B ergin

o one regulates the phrase “supper club,” so that means anything goes, right? Wrong. If your definition doesn’t match customer expectations, you’re sunk, but look around. This is not a cookie-cutter approach to dining. The level of rigidity that you assign to supper-club menus, procedures and settings likely differs from your colleagues’ and competitors’ vision. Like artwork, there is room for both broad brushstrokes and personal interpretation. Does it matter whether linens or paper placemats cover dining tables? Consider the laid-back and casual Toby’s Supper Club, which is nearly one-

Wisconsin

new innovations

half century old, and the much newer and dressier Tornado Steak House downtown. Both are popular Madison supper clubs. A few blocks away, on the Capitol Square, The Old Fashioned is inspired by supper club traditions but also serves breakfast and lunch. The business, named after Wisconsin’s unofficial supper club cocktail, improvises with additional assumptions by building a bar menu with six versions of the signature drink, plus a build-your-own option (customers choose a liquor, mixer, garnishes and bitters—from a subspecialty menu). Drinking beer? On tap at The Old Fashioned are 52 choices, plus another 100 in bottles—all brewed in Wisconsin. The brands include Supper Club lager, a beer that became a fast

favorite statewide after making its debut in 2009 at Capital Brewery in Middleton. That’s one more giant nod to our endearing supper-club culture. But is it taboo to serve tap beer instead of bottled? A salad bar vs. relish tray? Baked potatoes vs. hash browns? No single category seems to be a deal breaker among supper club operators. Truth be told, some restaurateurs believe “supper club” need not even be a part of the business name.

Blending tradition, innovation

Consider Marty’s Place North in Arbor Vitae, which opened in May 1982. “I don’t think the term has changed, but people’s perceptions have,” says owner Andrea Cady-Teece. “We realized that supper clubs were becoming passe and felt we needed to update a little, to bring in younger clientele.”

Restaurateur • Fourth Quarter 12

The Packing House in Milwaukee

Redecorating, a “vamped up” menu and introduction of “a very aggressive specialty and craft beer program” help Marty’s Place compete with chain enterprises, which Cady-Teece considers her biggest business challenge. On the appetizer menu are escargot, bacon-wrapped dates, mascarpone cranberry torte, oysters and more. Daily specials include German fare and pastas, to complement the still-popular but more predictable fish fry, broasted chicken and prime rib dinners. Amy Shaffer of Shaffer Park Supper Club, Crivitz, will argue that you don’t need to offer sizzling steaks, or a written menu. “We only have a verbal menu,” she explains. “The majority of our customers are repeat, and they know what they’ll be ordering well in advance.” Some find comfort in familiarity and consistency. Shaffer Park doesn’t serve steaks

because the specialties are “Grandma Shaffer’s famous chicken,” and fish (walleye and perch). Matriarch Ursula Shaffer, a Yugoslavian immigrant, began serving her fried chicken from a farmhouse in 1939, ten years before the supper club was built nearby. At Lake Delton, House of Embers opened in 1959 as a supper club but “it is not indicative of the type of food we serve here anymore,” says co-owner Mike Obois. “Now there are more flavors, appetizers, less emphasis on the heavy meal and more on the build-your-own.” To change with the times, Embers added mahi-mahi, blue marlin and grouper as options to the traditional Friday fish fry. “Old-fashioneds and martinis still sell, but nothing compared to what they used to,” Obois says. On the upswing are rum and tropical drinks. Not everybody jumps to change their manner of doing business. Entrees have

always been charcoal-broiled in dining room fireplaces at the White Stag Inn, Rhinelander, operated by the Widule family since 1956. Meal choices include steaks, seafood, chicken and Kasseler Rippchen (smoked pork chops). “We still don’t own a fryer or frying pan,” says Karen Widule, who, with husband David are turning over supper club management to their three children. “We have one kind of potato— baked—and a simple salad. I think we were one of the first in the state to serve the (lettuce) wedges with our three salad dressings—a creamy Russian, a Caesar with garlic and a clear French.”

What’s in a name?

Some restaurateurs whose businesses are categorized as supper clubs don’t think it’s smart to position themselves this way. Consider The Red Ox, open since continued on page 16

Fourth Quarter 12 • Wisconsin

Restaurateur

continued from page 15 1974 in Appleton, whose owner is trying to shake the image. “It just seems antiquated to me,” explains John Hayes. “We are transitioning to more of a seafood and steak house” because these categories will make The Red Ox easier to spot “in the Internet-driven world of search engines.” So, “it’s a Google thing” that motivates a change in identity. Hayes contends that “many supper clubs in our area have closed or changed into sports bars” during the past decade. His restaurant’s shift in emphasis involves menu additions, not wholesale changes. Bread and soup or salad still are included with entrees. Chris Wiken of The Packing House in Milwaukee sees it differently. His parents opened the restaurant as a supper club in 1974. “Fine dining at affordable prices” and “a social gathering place where patrons can spend the entire evening” is how he defines the restaurant’s past and present rhythms. “We are fortunate to continue to draw diners of all ages and all ethnicities by keeping true to the same formula,” Wiken says. “Now that the supper club is considered trendy again, we are seeing

House of Embers in Lake Delton

many younger diners and families.” Hand-muddled old-fashioneds, handblended ice cream drinks and live lounge music four nights a week are tried-andtrue components at The Packing House. Newer are lunches, Sunday brunch and a drive-through window, especially popular on fish fry Fridays.

Modern-day challenges

The tug between all-inclusive meal pricing and skyrocketing food costs challenges Michael Franzen at Deanos Steakhouse, which opened in 2008 in Belgium. “High-quality steaks are increasing in cost on a weekly basis,” he says. “We’ve sought out other options in

buying our meat and entertain several bids a week, to get the best possible pricing” without compromising quality. One price still includes soup or salad, fresh bread, entree and choice of potato, but Franzen says relish trays no longer are served and portion size has decreased. That means no more 32-ounce steaks, and “leaner, richertasting” meat cuts. “We actually lowered prices on lots of entrees, in order to stay competitive,” he says, and since customers already were asking for smaller portions, Franzen says reactions to the changes “are overwhelmingly favorable.” Andrew and Krissie Kirk opened Dylon’s Steakhouse as a supper club in November 2010, overlooking Pewaukee Lake. “Our biggest challenge is to KEEP it a supper club, to maintain a high-class image with moderate prices but keeping it casual,” he says. The music of Frank Sinatra and

Supper Club Books Coming in 2013

Two new books about supper clubs in Wisconsin will be published in 2013. Ron Faiola of Milwaukee will feature 50 businesses in his “Wisconsin Supper Clubs Book,” to be released in April. The project was funded through Kickstarter.com donations and will be printed by Agate Publishing. In 2011, Faiola released a one-hour documentary about Wisconsin supper clubs called “Supper Clubs: An Old Fashioned Experience.” The documentary has aired on Public Broadcasting Stations nationwide. In 2009, he produced a documentary about fish fries. Dave Hoekstra, longtime writer for the Chicago Sun-Times, has written “The Supper Club Book: A Celebration of a Midwest Tradition.” The 256-page, hardcover book will be released by Chicago Review Press in June. The price is $26.95. The author’s text will be accompanied by up to 100 photos, many by Paul Natkin, a longtime photographer of internationally known musicians.

Wisconsin

Dylon’s Steakhouse in Pewaukee

swingster Louis Prima plays in the background as customers relax with a cocktail in barrel-backed bar chairs and munch on herring, cheese and crackers. “We are a supper club with old-school charm,” Kirk explains. Dinners begin with a relish tray and a board with hot bread, served with Wisconsin honey. “Nowadays, patrons come to just enjoy the atmosphere and the food,” Kirk says. His father-in-law operated Volpano’s in Milwaukee in the 1940s, when an evening out meant “enjoying nightclubstyle entertainment after dinner.” While some supper clubs have been around for a long time, others are in

Restaurateur • Fourth Quarter 12

Deano’s Steakhouse in Belgium

mere infancy comparatively, proving that you don’t have to be around for decades to be in the supper club club, so to speak. Like Dylon’s and the Old Fashioned, the brand-new Bartolotta Group restaurant Joey Gerard’s in Greendale and Mequon promises to continue the supper club tradition.

What makes the difference?

Ed Lump, Wisconsin Restaurant Association President & CEO, mentally

splits supper clubs into two categories. “Many of the traditional supper clubs still exist in some form,” he notes, and others—such as Dylon’s—are savvy reinventions that are both nostalgic and contemporary. Although other states have supper clubs, Lump says “Wisconsin is very famous for its supper clubs.” Historically, the supper club was “the average person’s answer, in a way, to the private clubs where everybody knows your name—but you’re not paying anybody to make that happen.” Similar to comfort food, the supper club is a place of comfort, and that attitude matters as much as the food served. “Don’t let the term ‘club’ mislead you: these open-to-all restaurants are about as welcoming as it gets,” David McAninch writes in The New York Times. “The term is a holdover from the Prohibition era, when all-inone establishments offering dinner,

Dissection of a Supper Club

At old-time, traditional Wisconsin supper clubs, you could expect these 12 things: • Stiff mixed drinks. • Congenial conversation. • A wait in the bar before seating. • A mix of relishes and warm bread. • A choice of tomato juice or soup. • A salad wedge of iceberg lettuce. • Thick, sizzling steaks. • Perfectly prepared hash browns. • A doggie bag of leftovers. • Schaum torte for dessert. • An after-dinner grasshopper. • No need to add a second destination. continued on page 18

Fourth Quarter 12 • Wisconsin

Restaurateur

continued from page 17 drinks and dancing got their start in Wisconsin.” “The dancing component is mostly gone, but good supper clubs have finetuned the rituals of dining and drinking to near perfection.” McAninch, a Chicago native, adds a glowing review of his exposure to Wisconsin supper clubs, from childhood to adulthood. People like Don Thompson of the Red Mill Supper Club, Stevens Point, make these fond memories possible. “As the owner,” he says, “I am the first person that you will see when you enter our restaurant and the person who will ask you how your experience was when you depart.” “Our customers’ satisfaction and happiness is our top priority.” Thompson and his staff aim to treat them as family “because they are” and “we understand that without them, we would not exist” as a business. Therein lies the big difference between a supper club and quickturnaround cafe or bistro. “Most supper clubs will have an owner present, the majority of the time,” Lump says. “You’ll most likely meet the owner, who will talk to you about your family, church and lives. These are the people who call out your name as you walk in, maybe in a room with 100 others.” Lump knows one owner who would stand like a post in the dining room, rarely speaking but always watching the quality of service. Another owner he knows would kiss his regular customers on the forehead as a greeting. Regardless of personal style, “it’s not the same feeling when the owner’s not there,” Lump says, “and I’ve never met anybody who doesn’t want to say they met or know the owner of a restaurant.” Steve Allen of Pinewood Supper Club in Mosinee says he and wife Joan have worked 60-plus hours per week for 35 years. “We know our customers, and they expect to see us here,” he says. A rewards program, which began in 2011, acknowledges customer loyalty with occasional email promotions (percent-off meal discounts to free desserts). “It’s not an obligation,” Allen

Wisconsin

Red Mill Supper Club in Stevens Point

says, “but our customers depend on us and we depend on them. This is a way we can give something back.”

Plotting the future

Might interest in supper clubs fade with the passing of generations? Rachel Egelseer of Maxsells Restaurant in Florence is optimistic and sees a renewed interest in supper clubs. “People our daughter’s age (thirtysomethings) are having supper club parties,” she says.

At these house dinners are brandy oldfashioneds, relish trays, slabs of prime rib, smashed potatoes and schaum torte for dessert. Even party décor—strings of “1950s-style, wire table lights”—plays up the theme. What might sound like a nostalgic flashback to grandparents is fun and novel dining among younger generations. Maxsells, which since 2006 has overlooked Fisher Lake in a vintage building, separates itself from the pack by serving sunflower seed bread and offering lodging as well as dining in a homey setting. “We are in a very small population area and need to bring in everyone we can,” Egelseer says. The biggest challenge is “to get people from the area in the door. We have good summer tourist business, but it dwindles when winter comes.” Weekend lunch service on an outdoor patio was added this summer,

What Others Say

Wisconsin’s supper-club culture has generated national media attention in the past year. Consider these excerpts: “We practically expected Don Draper, seductively smoking a Lucky Strike, to belly up to one of the many dark wood supper clubs that have popped up in recent years around Madison and its outskirts, reclaiming the glory of America in the 1950s, when the country was hopeful and growing and there were always endless gimlets, sidecars and Gibsons, served with a pearl onion, to drink.” Emily Wax, The Washington Post, August 2012 “The difficulty is how to define a supper club. I have yet to find a satisfactory answer. The most pithy response falls along the line of Supreme Court Justice Potter Stewart’s in defining pornography: “I know it when I see it.” The phrase “supper club” isn’t indigenous to the Badger State, but few other people embrace it with such civic reverence.” Kevin Pang, Chicago Tribune, November 2011 “I fell in love with these restaurants long before I’d ordered my first cocktail, and for good reason: the food was always tasty—supper clubs were doing custom-cut dry-aged steaks long before the practice became an urban fetish—and the vibe was always pure Wisconsin Gemütlichkeit, leavened by a lively mix of locals and vacationing families.” David McAninch, New York Times, November 2011 [In an article about the Supper Club tradition] “It’s the nuances: the lobster you can add to your tenderloin order, the spin of the Lazy Susans, and the Old Fashioneds that smell like your parents’ breath as they carried you out of the car and into the house for bed.” Kyle Cherek, Milwaukee Magazine, August 2012

Restaurateur • Fourth Quarter 12

Sunset Supper Club in Fond du Lac

and “we offer lighter drink options in addition to traditional martinis and manhattans.” She says supper club fare is changing to match an interest in lighter and healthier fare, and notes her restaurant does not use a deep fryer. Like Maxsells, Sunset Supper Club in Fond du Lac County has waterfront views to attract a crowd, and that alluring setting won’t dwindle as generations change. “Every night, we have a spectacular view of the everchanging skyline,” notes owner Scott

Huck. Add longevity: What began as a stagecoach stop in 1854 had other, temporary uses before turning into a supper club in 1942. Although Huck modernizes the supper club concept with “menu changes that include more casual items— sandwiches, burgers, salads, appetizers and pastas”—house specialties stay true to long-standing traditions, be it the Friday fish fry or daily offerings of prime rib, the house specialty. Lump believes “there’s room for some evolution” among supper clubs, as long as the business remains “a comfortable place with comfort food and an atmosphere that epitomizes hospitality.” When asked, he said he wouldn’t favor trying to set rigid criteria for Wisconsin supper clubs. Wisconsin’s restaurant industry, he says, does a pretty good job of representing itself accurately. “You want to be honest with yourselves and your customers when you call yourself a supper club.” WR

Supper Clubs featured in the public television documentary “Supper Clubs: An Old Fashioned Experience” Buckhorn Supper Club, Milton Ding-A-Ling Supper Club, Hanover Dreamland Supper Club, South Range Greenwood Supper Club, Fish Creek High Shores Supper Club, Chippewa Falls HobNob, Racine Ishnala, Lake Delton Jackson Grill, Milwaukee Liberty Inn, Beloit Marty’s Place North, Arbor Vitae The Old Fashioned, Madison Pinewood Supper Club, Mosinee Schwarz Supper Club, St. Anna Tornado Steak House, Madison

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Restaurateur

19 4/11/12 3:32 PM

★ Do Well by Doing Good ★ 2012 “Salute to Excellence” winners achieve success by giving back by M ary Lo u Sant o v e c

hether teaching the next generation of culinary artists, helping high school students experience success in ProStart® or giving their time, treasure and talents to the community and the industry, most operators understand that it’s in giving that they receive. Each year, the Wisconsin Restaurant Association Education Foundation honors five individuals and one company who exhibit selflessness in giving back. Meet the 2012 Salute to Excellence Award winners and find out what they do to help others succeed.

CHEF:

John Bailstrieri (center) with the Apprentice Chefs’ Class 2011 at Fox Valley Technical College

When Chef John Balistrieri was 14, he was bussing tables and washing dishes at Old Everett’s Hideway, an Eagle River resort and restaurant. For the former West Allis native, this job was the precursor to a long-term career, albeit one that took a slight detour.

After high school, Balistrieri entered UW-Oshkosh to study music education. But after learning that there was more to earning a music degree than just playing his baritone horn, he dropped out and enrolled in a three-year chef’s apprenticeship at Fox Valley Technical College. His career path has featured stints at country clubs, in health care and in fine dining. Balistrieri taught part-time at FVTC while spending 22 years as the executive chef at Kimberly Clark Corp. Five years ago, he joined the college fulltime following a corporate downsizing. “I figured I had 40 years of experience and 10 years at FVTC before I retire to pass on some of the knowledge and experience to others as others did to me,” he said. “Taking all those shared experiences to my retirement and grave wouldn’t be how those people I learned from would have wanted it.”

John Balistrieri Fox Valley Technical College

Wisconsin

Balistrieri lists as one of his mentors his father, the former chief of detectives for the West Allis Police Department, who “was constantly looking for ways to improve both professionally and personally.” He also gives much credit to “Shorty” Albert Piotter, the first professional chef he worked for and to Albert Exenberger, his instructor and mentor at FVTC who encouraged him to become an instructor. Piotter, the chef at Robin’s in Oshkosh, instilled in his former employee a “commitment to quality, the willingness to share his knowledge and to further the cause of the culinary profession.” Coming full circle, Balistrieri took over the apprenticeship program

“Never stop learning, read as much as you can, always find time for family, [and] don’t let your profession become your life.” – John Balistrieri from Exenberger when he retired and now finds himself the college’s executive chef, heading a $1 million catering department. For Balistrieri, success results from the commitment of others to help him be a better person and professional. He also credits his family’s support for where he is today. For those just starting out in the industry, he offered the following advice:

Restaurateur • Fourth Quarter 12

“Never stop learning, read as much as you can, always find time for family, [and] don’t let your profession become your life.”

to give back so the industry will stay strong.” That’s why you’ll find him or one of his colleagues working with the ProStart team at Green Bay’s Preble High School. RESTAURATEUR: And why he defines success in life by Bruce Wolf how successful his children are. “In life, Rock Garden Conference it’s really about children,” said Wolf. Center, Green Bay “They’re a good barometer of their parents.” The demands of the industry can skew priorities. Most people will always prioritize what they think is most important. “I think it’s important they’re [children are] always number one,” he said. Wolf’s son Aaron works as the complex’s director of sales and marketing. For Wolf, success in business is not about things. It’s about the ability to stay open and be able to give back to the community. “I don’t really judge success by what you have,” he said. “That’s not a big deal.” But if your restaurant remains open, Operators know that success in the you have, in Wolf’s view, achieved business often demands a 24/7 time success and you’re in a position to give commitment. But when the restaurant something back. That’s why a portion is accompanied by a 20,000 square foot of the funds raised at the annual “Feast banquet hall/conference center and a with the Beasts,” a fundraiser for the Comfort Suites hotel, it’s a wonder that N.E.W. Zoo, includes a contribution to there are enough hours in the day for the WRA’s Education Foundation. anything but work. Wolf references two mentors: Karl Yet Bruce Wolf, the owner of Green Van Roy and Dick Kroening who Bay’s Rock Garden Conference Center, were instrumental in Wolf’s work with manages to balance all of that and find the WRA. “I try to do as much for the time to give back, noting that if the association as I can and that’s the operators want “to compete… we have way it’s always been,” he said. Like his mentors, Wolf also served as WRA Chairman of the Board (in 1997) and was named Restaurateur of the Year (in 1999). Wolf tries to give his staff the same career advice he gives his children. “If you want to be successful, you have to work hard and if you work hard, you’ll get noticed in (l-r) Jay Gosser, Bruce Wolf and Rep. Karl Van Roy pictured at the Feast the workplace. Your

job is to figure out what’s important to the employer and then do it. That’s how you’ll get ahead in life.”

COLLEGE EDUCATOR: John Johnson Certified Executive Chef, Madison College

A degree in natural resources from the University of Wisconsin-Stevens Point seems an unusual stepping stone to a career in the restaurant industry. But

WRA Education Foundation: The Future of the Industry Starts Here

The WRA Education Foundation is a non-profit charitable organization driven by the vision to advance professionalism through education, scholarships and community involvement to ensure the future success of the foodservice industry. It is fully funded through donations, grants, sponsorships and program revenue. Education Foundation initiatives include the ProStart culinary arts and management high school program, food safety and alcohol training, endowments and scholarships, educational seminars and student competitions.

With the Beasts

continued on page 22 Fourth Quarter 12 • Wisconsin

Restaurateur

continued from page 21 Few faculty get to oversee the design of a new culinary arts building during their career. But Johnson understands that no matter how many bells and whistles the new Madison College facility will have, “it’s the people that drive it, not the equipment.” That lesson John Johnson teaching Professional Cooking I Lab at Madison College was learned the hard way. for Chef John Johnson, the foodservice When he took over his first hotel jobs he worked at to finance his kitchen, he admits it was a “false education were what made the success.” “I thought I knew everything most impact. but actually I didn’t know anything,” And then there was the girl. “My said Johnson. “I did have to learn how girlfriend, now wife, whom I met at to listen.” Stevens Point went back home to New Although he’s achieved one of Glarus after college,” he said. Wanting to his goals, that of certified executive continue the relationship, Johnson did a chef, he’s not content to rest on his phone interview with Hans Lenzlinger, laurels. “Now it’s my job to make the the owner of the New Glarus Hotel next generation into good cooks,” said Restaurant, who offered him a job and Johnson. “It’s our job [as teachers] to then promptly sent him off to Europe for give the knowledge and skills away.” two months to work with two of his chef friends. “They helped me decide my fate as a chef,” said Johnson. “Now it’s my job to make But Johnson credits Ron Speich at the next generation into Moraine Park Technical College in Fond du Lac for “starting me on the good cooks.” right path” in teaching. He spent a year in Fond du Lac before joining Madison College as a culinary instructor 12 – John Johnson years ago.

HIGH SCHOOL EDUCATOR: Glenda McCracken Parkview High School, Orfordville

When Tennessee native Glenda McCracken retired from 30 years of teaching, she and her family moved to Wisconsin to buy a dairy farm. Since the perfect farming operation has yet to appear, McCracken decided she’d go back to the classroom. For the past five years, she’s been at Parkview High School in Orfordville (just southwest of Madison) where she serves as the school’s ProStart instructor. This born and bred Southerner who definitely hasn’t lost her Southern charm, earned her bachelor’s (in home economics) and master’s (in vocational education) degrees from East Tennessee State University. The master’s degree came with the option of earning an occupational endorsement so McCracken chose foodservice. Over the years, she’s worked in restaurants and country clubs to get hands-on experience that she shares with her students. Many of her graduates currently work in the restaurant industry. McCracken credits her teachers with keeping her in school and with

Honoring Commitment to Education

Each fall, the WRA Education Foundation holds a Celebration of Excellence event to recognize Salute to Excellence honorees for their dedication to education and commitment to moving the restaurant industry forward. The winners have worked in a variety of roles, in different parts of the state, but they share an enthusiasm and optimism for the future of foodservice. The event also presents scholarships to students pursuing a career in culinary arts or hospitality management. This year, over $35,000 in scholarships were awarded through the Education Foundation’s Endowment Fund and the National Restaurant Association Educational Foundation.

Wisconsin

Restaurateur • Fourth Quarter 12

For this dedicated teacher, giving back means letting students see her as a person with a real life, one who’s gone over the hurdles and gotten through the race. But she measures success by Glenda McCracken with former student Tyler Long, who nominated her for how well the award her students are doing. contributing to her success. “I never If they’re able to make a living for would be able to repay a college themselves and their family in the professor, Harriet Blackwell, who called industry, she feels successful. me a ‘diamond in the rough,’” she She’s also proud of the students who said. “She was an awesome instructor.” have settled down and are on their way Various chef associations, including the toward a future in the industry, like National Restaurant Association and her Salute to Excellence nominator, restaurant managers along the way have Tyler Long, a Parkview graduate who’s served as mentors.

currently enrolled in the pastry chef program at Madison College. Smaller successes occur when “the light comes on” and a student finally grasps a difficult concept. It’s too early to measure success at Parkview, she said. “Until I see those kids out there [in industry] like my kids in Tennessee who say ‘this is what I’m going to do and then do it,’ the evaluation will have wait.

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Fourth Quarter 12 • Wisconsin

Restaurateur

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Tony Jalan (seated left), Joseph Unger, Brad Patzner, Mark Hinich, Shannon Ed Klinger teaching a business-ready class at Wautoma High School Kislia, Justin Bohl, Jim Mitchell and Dennis Carpenter (seated right)

continued from page 23 The 15-year-old New Jersey-based company, which has partnered with WRA since 2005, is the fifth largest payments processor in the United States. “WRA strongly represents the restaurant industry in Wisconsin and Heartland identifies with strong associations,” said Heartland’s Dennis Carpenter, Executive Director-Association Alliances. Although the company offers secure credit/debit/prepaid card processing, payroll services and loyalty marketing services across multiple industries, it has a special fondness for the restaurant industry. That’s because Bob Carr, Heartland’s CEO, watched his mother raise her family by working in the industry. Here are just a few of the contributions Heartland makes annually to the WRA. It sponsors a hole and sends a foursome to the annual WRA EF Golf Classic. It has a presence at the annual Wisconsin Restaurant Expo and for the past two years has sponsored the WRA Awards Dinner, a WRA EF fundraiser, at the $5,000 level. From an educational standpoint, Heartland shares related industry information with WRA members. Its personnel are active in various chapters and functions throughout the state, often volunteering their time. From the company’s perspective, success is measured through member and

industry penetration. But the bond to the restaurant industry goes deeper. “If the restaurant industry is healthy, Heartland will be healthy,” said Carpenter. “We look at our relationship as a partnership and are in it for the long term.” The company’s work in Wisconsin is not an anomaly. In addition to WRA, 45 state restaurant associations and the NRA also endorse Heartland.

MENTOR OF THE YEAR: Ed Klinger, Moose Inn, Wautoma

Originally from Milwaukee, Ed Klinger used to vacation in Wautoma, a popular Central Wisconsin tourist town of 2,000, before purchasing the Moose Inn some 15 years ago. Under his watchful eye, the once-seasonal supper

club has become a seven-day-a-week business with a catering arm. Tourists are drawn to the supper club because of its reputation for good food and the friendly, competent waitstaff. But “it’s the locals who keep the business going,” said Klinger. For Klinger, the definition of success is how well he succeeds in helping others. “I’m in the business of making people happy,” he said, “and on the school side, making students successful.” He got involved with the ProStart team at Wautoma High School when one of his employees mentioned that the team needed support. Besides his time, Klinger has also gifted the school with ingredients, has had their knives sharpened and lent dishes—whatever is needed to improve the educational experience. It’s not only the high school that benefits from Klinger’s largesse. The supper club also donates $15,000 to $18,000 to different community activities each year. “I wouldn’t have the business I have without the customers,” Klinger acknowledged. “You take care of the people who take care of you.” He admits it’s hard to measure success with dollars. “There’s never enough of those,” said Klinger. But if you do what’s right, the rest will fall into place. It’s all about continuing what he calls “the circle of life.” WR

ProStart: Feeding Dreams, Building Futures

ProStart is a two-year culinary arts and management curriculum for high schools. The program unites the industry and the classroom to provide hands-on, in depth training and practical expertise. With support from industry members, educators, mentors, sponsors, the WRA Education Foundation and the NRA Educational Foundation, ProStart reaches more than 4,000 high school students in Wisconsin each year.

Wisconsin

Restaurateur • Fourth Quarter 12

Driver Licenses and F.A.B. ID Check Last spring the Wisconsin Department of Transportation (DOT) began to issue newly-designed driver licenses and identification cards. The new design features detailed background line-work, including an image of the state capitol, sugar maple leaves and prairie wheat. In addition to the primary portrait, the design features overlapping ghost images of the facial image (one color, one laser engraved). Cards issued to persons under 21 will continue to have a vertical format. Previously issued driver licenses or identification cards remain valid until their expiration date. At renewal time, the redesigned card will be issued.

From the DOT—What to look for in fake, altered and borrowed IDs Fake IDs

Counterfeit driver licenses: Check placement, size and type style of letters and numbers against a legitimate driver license. Check the backside. It should not be fuzzy or dark (from photocopying) and should match Wisconsin format. Check photos for “red-eye,” blurred focus or off-center placement. Digitized IDs: Check hologram images of the state seal and the word

Wisconsin on the front of the card— tilt or rotate license or card to see holograms; eleven-digit number (random product number) should be in the lower left-hand corner of the card or at the top of the back of the card. Mail order IDs are fake IDs: Ask for further identification. Check front and back for phrases like: “Certified ID,” “for personal use,” “office use only” or “not a government document.”

Be aware of nervousness: One sign is if the holder of the ID avoids eye contact. Watch for other signs. Ask questions about the ID: Ask for zip code, middle initial, full date of birth. Ask for a signature to compare to the one on the ID. If the word DUPLICATE appears on the card: Ask for additional ID. It may not belong to the holder. Check the expiration date. Check all duplicate cards.

Altered IDs

For all driver licenses

Look for lamination over the original security overlay coating; chipped letters and numbers; marks from paint, markers, etc. over letters and numbers; scratch marks. Drivers under age 18 who got their probationary license on or after 9/1/00 will have restrictions on the back of their license. Part of the restriction verbiage includes an expiration date of their restrictions.

Borrowed IDs

For all ID carriers: Check the height, weight, hair and eye color listed, plus the photo on the card. Do they match the person presenting it? You may have to allow for changes in appearance, hair style, weight loss or gain, facial hair, etc.

Fourth Quarter 12 • Wisconsin

Check the driver license number for consistency. The first letter should match the first letter of the last name; the 7th and 8th characters should match the year of birth; and the 9th through 11th characters indicated the gender of the person—numbers below 500 are male, numbers above 500 are female. The DOT has a brochure describing the new look and security features on licenses and ID cards available online at www.dot.wisconsin.gov/drivers/docs/ central-brochure.pdf and for an article that provides more detailed tips on F.A.B. ID, check www.wirestaurant.org/ pdf/membership/hs138_04102012_D.pdf WR

Restaurateur

Ultimate Face-to-Face Biz Event! Wisconsin’s Largest Foodservice Event See new products, find new vendors at 100s of exhibits Awesome ideas for all types of hospitality inspire your business growth Business seminars on hot trends, money-savers and money-makers, the latest in social media and more Live demos showcase new techniques and great prep ideas See more, do more in one place – it’s everything foodservice

March 11-13, 2013

wwwWR.Everything Foodservice.org

Wisconsin

Restaurateur • Fourth Quarter 12

Take Your Business to the Ultimate Level

FOUR FREE registrations for WRA member restaurants

March 11-13, 2013

Just $30 in advance for extras or for non-member registration

Wisconsin Restaurant Expo Delta Center in Downtown Milwaukee

Everything Foodservice.org Attendees must own, manage or work at a hospitality outlet. Suppliers that do not exhibit, may not attend. Questions? Call 800.589.3211

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Fourth Quarter 12 â&#x20AC;˘ Wisconsin

Restaurateur

Opportunities To Exceed Expectations Providing

very business, no matter the industry, wants new recruits that exceed expectations. In the restaurant and hospitality industry, this is no exception. To help attract quality talent to our industry and ensure they that are highly-skilled, motivated and passionate individuals, the Wisconsin Restaurant Association Education Foundation (WRA EF) distributes scholarships for college education on an annual basis. These WRA EF scholarships help students on their way to becoming successful leaders in culinary arts or hospitality management careers. Financial support for students not only facilitates training and encouragement, it helps students be fully prepared to step into foodservice and management roles upon graduation, and helps to ensure the future success of our industry. “We are fortunate to have so many talented motivated students who have chosen to pursue a career in the

foodservice profession,” said Bryan Mowry, Managing Director of the WRA Education Foundation. At the Celebration of Excellence held October 14, 2012, the WRA EF awarded over $35,000 in scholarships to twenty-four culinary and hospitality management students for use during the 2012/2013 school year. Winners of the 2012 scholarship awards are listed alphabetically by the name of the completed Endowment Fund on the following page. Additional Endowment Funds in progress are Cousins Submarines, Chef Jeff Igel Family, Edward and Susan Lump, Jean Klemmer, Mary Hess, Robert Rich Sr., Steve Sazama and WRA South Central Chapter / JoAnn O’Malley. WRA EF scholarships are made possible by generous contributions. An individual, company or organization can establish a permanent scholarship in their name or that of a special person through the WRA Education

Scholarship recipient Brendon Byrkett, a Culinary Arts student at Madison College, gained industry experience when he competed with his Madison West High School culinary team in the 2012 Wisconsin ProStart® Invitational held at the Wisconsin Restaurant Expo.

Wisconsin

Foundation Endowment Fund program. For more information, visit www.wirestaurant.org/ef/endowments.php. Additional funding is provided by the National Restaurant Association Educational Foundation. “The WRA Education Foundation would not be able to award as many scholarships as we do if it were not for the generosity of those that have contributed to the Foundation’s Endowment Fund,” according to Mowry. “As a result of their support, we are able to give scholarships to deserving students each year.” The WRA EF awards scholarships based on future plans in the foodservice and hospitality industry, academic records, essays and recommendations from employers and instructors. For more information on WRA EF scholarships, visit the WRA website at: www.wirestaurant.org/ef/scholarships.php. WR

Brad Korkow (left), Marketing Director at Society Insurance, and Linda Wendt (center), owner of Wendt’s on the Lake in Van Dyne, congratulate Shawn Pollack (right), a Culinary Arts student at Moraine Park Technical College, on receiving the Society Insurance Scholarship.

Restaurateur • Fourth Quarter 12

2012 WRA Education Foundation Scholarship Winners ACF Chefs of Milwaukee Scholarship Erica Hall Culinary Arts at Madison College Ada Lara Thimke Scholarship Brendon Byrkett Culinary Arts at Madison College Aderis DeRosa Scholarship Ryan Child Hospitality Management at University of Wisconsin Stout Adolf Brettschneider Scholarship Lindsey Henslin Culinary Management at Western Technical College Al Gagliano Scholarship Ryan Haase Culinary Arts at Moraine Park Technical College

Katherine Eisenbrandt (left), pursuing a degree in Culinary Arts & Hotel Restaurant Management at Fox Valley Technical College, meets WRA Green Bay Chapter Scholarship representative Bruce Wolf (right) of the Rock Garden Conference Center in Green Bay. Fred Boelter Scholarship Ryan Child Hospitality Management at University of Wisconsin Stout

Alfred Peck Scholarship Emilie Wake Baking & Pastry Arts at CIA American Institute of Wine & Food Scholarship Zachary Kovacic Culinary Arts at Milwaukee Area Technical College

Heinz & Lisette Fischer Scholarship Carly Stern Baking & Pastry Arts at CIA Herbert & Nada Mahler Scholarship

Apitz / Quinnies Family Scholarship Jake Hoffman Hotel, Restaurant & Tourism Management at University of Wisconsin Stout Bernard & Maureen Schreiner Scholarship Allison Edwards Culinary at Art Institute International Chef Bill Dougherty Scholarship Jake Hoffman Hotel, Restaurant & Tourism Management at University of Wisconsin Stout Culver Family Scholarship David Winger Hospitality Management at University of Wisconsin Stout Dick Kroening Scholarship Hunter Lewis Culinary Arts at New England College Ernst Florsheim / Chaîne des Rôtisseurs Scholarship Travis Syverson Hotel, Restaurant & Tourism Management at University of Wisconsin Stout

*Not a WRA EF and NRAEF co-branded scholarship

Allison Edwards Culinary at Art Institute International Herman Leis Scholarship Kathleen Davis Culinary Arts at Madison College Kristin Leffel / WRA River Valley Chapter Scholarship Brendon Byrkett Culinary Arts at Madison College Manufacturers’ Agents for the Food Service Industry Scholarship Hunter Lewis Culinary Arts at New England College Miller Brewing Company Scholarship Kayla Simonson Dietetics at Viterbo Ron & Lillian Heuser Scholarship Kayla Myers Culinary Arts at Nicolet Area Technical College Society Insurance Scholarship Shawn Pollack Culinary Arts at Moraine Park Technical College

William & Otto Brakebush Scholarship Kalli Hoffman Hotel, Restaurant & Tourism Management at University of Wisconsin Stout WRA Big Four Chapter Scholarship Brittany Jackson Culinary Arts at Fox Valley Technical College WRA Eastern Shore Chapter Scholarship Hunter Lewis Culinary Arts at New England College WRA Green Bay Chapter Scholarship Katherine Eisenbrandt Culinary Arts & Hotel Restaurant Management at Fox Valley Technical College WRA Madison Chapter Scholarship Caryn Kindkeppel Culinary Arts at Madison College WRA Milwaukee Chapter Scholarship Ryan Child Hospitality Management at University of Wisconsin Stout WRA Special Services Award Erick Kujat Culinary Arts at Blackhawk Technical College WRA West Wisconsin Chapter Scholarship Kaitlyn Hafeman Hotel, Restaurant & Tourism Management at University of Wisconsin Stout

The WRA EF’s vision is to advance professionalism through education, scholarships and community involvement to ensure the future success of the foodservice industry.

Fourth Quarter 12 • Wisconsin

Restaurateur

Member Honored in Belgium

WRBN

Wisconsin Restaurant Business News, continued from page 22

Wisconsin Restaurant Business News

Feast with the Beasts

Roundtable Olivia Derricks from Hagemeister Park in Green Bay served beef empanadas with Green Goddess dressing

The 13th Annual Feast with the Beasts was held at the N.E.W. Zoo in Green Bay on August 6th. This very popular event, hosted by WRA’s Green Bay Chapter and the N.E.W. Zoological Society, provided a unique and fun venue where over 1,000 guests sampled a variety of food, beverages and entertainment from Aaron and Bailey Morse, owners of the Black & Tan Grille in Green Bay, 40 different booths offered crab cakes with Thai Chili aioli throughout the zoo. This event, which benefits the N.E.W. Zoological Society and WRA programs, is a great example of the local foodservice industry working together with the community. The restaurants who participate feel good about helping to make the community a better place and they also gain visibility with the public, which is a business benefit.

Hotline Q&A

Chefs Invited to Enter Wisconsin’s Taste of Elegance

Chefs throughout Wisconsin are invited to enter the 2013 Wisconsin’s Taste of Elegance contest. Sponsored by the Wisconsin Pork Association, the contest is open to all full-time employed chefs from a Wisconsin foodservice establishment, offering them an opportunity to showcase their culinary skills while taking a chance at over $1,700 in cash prizes. Entry deadline is December 15, 2012. For more details on how to enter or attend, contact the Wisconsin Pork Association at 608-723-7551, or visit their website at www.wppa.org. 30

Wisconsin

Eric Wagner, a partner in Milwaukee’s Lowlands Group of cafés, received an honorary induction into the Knighthood of the Brewers Mash Staff in Belgium. The ceremony which was held on August 31st, recognizes those who advance knowledge of Belgian beer among consumers. Lowlands Group owns Cafe Hollander, Cafe Centraal, Cafe Benelux and Trocadero. UNITED STATES POSTAL SERVICE Statement of Ownership, Management, and Circulation 1. Publication Title: Wisconsin Restaurateur 2. Publication Number: 688-540 3. Filing Date: 10/01/2012 4. Issue Frequency: Quarterly 5. Number of Issues Published Annually: Four 6. Annual Subscription Price: $17.50 7. Complete Mailing Address of Known Office of Publication: 2801 Fish Hatchery Road, Madison, Dane County, WI 53713-3197 Contact Person: Susan Quam Telephone: 608-270-9950 8. Complete Mailing Address of Headquarters or General Business Office of Publisher: 2801 Fish Hatchery Road, Madison, Dane County, WI 53713-3197 9. Full Names and Complete Mailing Addresses of Publisher, Editor, and Managing Editor: Publisher: Wisconsin Restaurant Association, 2801 Fish Hatchery Road, Madison, Dane County, WI 53713-3197 Editor: Tracy Kosbau & Kate Reiser (co-editors), 2801 Fish Hatchery Road, Madison, Dane County, WI 53713-3197 Managing Editor: Susan Quam, 2801 Fish Hatchery Road, Madison, Dane County, WI 53713-3197 10. Owner: Wisconsin Restaurant Association, 2801 Fish Hatchery Road, Madison, Dane County, WI 53713-3197 11. Known Bondholders, Mortgagees, and Other Security Holders Owning or Holding 1 Percent or More of Total Amount of Bonds, Mortgages, or Other Securities: None 12. Tax Status: The purpose, function, and nonprofit status of this organization and the exempt status for federal income tax purposes: Has Not Changed During Preceding 12 Months 13. Publication Title: Wisconsin Restaurateur 14. Issue Date for Circulation Data Below: Third Quarter 2012 Average No. No. Copies of Copies Each Single Issue Issue During Published Preceding Nearest to 12 Months: Filing Date: 15. Extent and Nature of Circulation: a. Total Number of Copies (Net press run) 6,595.0 3,650 (1) Mailed Outside-County Paid Subscriptions Stated on PS Form 3541(Include paid distribution above 3,261.8 3,295 nominal rate, advertiser’s proof copies, and exchange copies) (2) Mailed In-County Paid Subscriptions Stated on PS Form 3541 (Include b. Paid Circulation paid distribution above nominal rate, 18.8 0 (By Mail advertiser’s proof copies, and and exchange copies) Outside (3) Paid Distribution Outside the Mails the Mail): Including Sales Through Dealers and Carriers, Street Vendors, Counter 362.9 266 Sales, and Other Paid Distribution Outside USPS® (4) Paid Distribution by Other Classes of Mail Through the USPS 31.6 24 (e.g. First-Class Mail®) c. Total Paid Distribution 3,675.1 3,585 (Sum of 15b (1), (2), (3), and (4)) (1) Free or Nominal Rate OutsideCounty Copies included on PS 2,784.8 0 d. Free or Form 3541 Nominal (2) Free or Nominal Rate In-County Rate 45.3 0 Copies Included on PS Form 3541 Distribution (3) Free or Nominal Rate Copies (By Mail Mailed at Other Classes Through 9.5 7 and the USPS (e.g. First-Class Mail) Outside (4) Free or Nominal Rate Distribution the Mail): Outside the Mail (Carriers or other 27.3 20 means) e. Total Free or Nominal Rate Distribution (Sum of 2,866.9 27 15d (1), (2), (3) and (4))

f. Total Distribution (Sum of 15c and 15e) 6,542.0 3,612 g. Copies not Distributed (See Instructions to 53.0 38 Publishers #4 (page #3)) h. Total (Sum of 15f and g) 6,595.0 3,650 i. Percent Paid (15c divided by 56.2% 99.3% 15f times 100) 16. Publication of Statement of Ownership: If the publication is a general publication, publication of this statement is required. Will be printed in the Fourth Quarter 2012 issue of this publication. 17. Signature and Title of Editor, Publisher, Business Manager, or Owner: Susan Quam Wisconsin Restaurateur Managing Editor & Executive VP, Wis. Restaurant Assn. Date: 10/01/2012 I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on the form may be subject to criminal sanctions (including fines and imprisonment) and/or civil sanctions (including civil penalties). PS Form 3526, September 2007

Restaurateur • Fourth Quarter 12

WRBN Restaurant Caucus Dinner

State Sen. Jennifer Schilling (D – La Crosse) talks to Trey Hester from Rocky Rococo Restaurants

The Restaurant Caucus is an informal group of 24 state lawmakers with restaurant industry experience. Every year WRA members have the chance to meet up with these legislators for valuable networking time and a delicious surf and turf meal at Kavanaugh’s Esquire Club in Madison. This year’s event, a fundraiser for WRA’s political action committee, was held on September 5th. Rep. Karl Van Roy, a former WRA Chairman of the Board who has always been a champion of our industry, was presented with the first ever Restaurant Advocacy Award which honored him for his 10 years of service as a legislator. Van Roy will be retiring when he finishes this term at the end of the year.

Rep. Mary Willams (R – Medford), a state finalist for the NRA’s Restaurant Neighbor Award, was presented with plaques by WRA Chairman Lynn McDonough (left) and WRA Pres. & CEO Ed Lump (right) at the dinner.

Fall Shootout

The tenth annual Fall Shootout was held on October 3rd at Triple J Wing & Clay in Brillion. This sporting clay event also included a luncheon, cocktail reception and an awards dinner with prizes and an auction. The Shootout, which drew over 100 shooters, raised funds for the Restaurant Advocacy Fund (RAF). Shooters enjoyed a perfect day at Triple J Wing & Clay RAF enables WRA to successfully impact legislation that affects the foodservice industry by educating WRA members on legislative issues and generating grassroots contacts with elected officials.

WRA Golf Outing

The 41st Annual WRA Golf Outing was held at Town and Country Club in Sheboygan on August 21st. The event was a success—raising funds for RAF and the WRA Education Foundation. The 2013 WRA Golf Outing will be held at Chula Vista on August 20th.

National Restaurant Association Award Program

(l-r) The winning men’s foursome from Town & Country Country Club: Josh Miller, Craig Franzen, Guy Miller (owner), and Brian Zerger.

Applications are now being accepted for the NRA Restaurant Neighbor Award which recognizes outstanding community service programs. Four national winners are chosen: one small business, one-mid-size/large business, one national chain and one Humanitarian of the Year. State finalists are chosen by WRA and then go on to compete for the national awards. The application deadline is January 7, 2013. Applications are also currently being accepted for the NRA Faces of Diversity Award honoring restaurateurs who show the enterprise and dedication to realize the American dream and inspire others. The three American Dream awards are for individual restaurateurs. The Inspiration Award honors one company. State finalists are chosen by WRA and then compete for the national awards. The application deadline is also January 7, 2013. For information about the NRA awards programs visit www.restaurant.org/ sustainability/industryawards or contact Kate Reiser at 800-589-3211. WR

Fourth Quarter 12 • Wisconsin

Restaurateur

We asked restaurant operators from around the state:

If you didn’t own a restaurant, what would you be doing?

The Back Burner

Simmer on this Writing.

In 2008 I ‘retired’ from my engineering job at NASA to travel the country in my RV and volunteer at state and national parks and wildlife areas. I took a hiatus from this to work with my partner and create this brewpub, but I’d be traveling and volunteering if I weren’t here.

Jim Bloms, Owner The James Sheeley House Restaurant and Saloon, Chippewa Falls

Working in someone elses!! This is truly my passion in life!! Ask me in another 10 years, my answer would be: retired in Florida. Lisa Natrop, Owner Prime Steer Supper Club, Kaukauna

Barbara Jones, Co-Owner Sweet Mullets Brewing Co., Oconomowoc, WI

Writing a business plan to open one! Oh boy, friends and family would tell you... I would own a jewelry store.

Working at Disney World and traveling.

Dawn Baltazor, Owner Romy’s Nitingale, Black Creek

Paul Cunningham, President Schreiner’s Restaurant and Bernie’s Pub, Fond du Lac

I have an MBA, so I would be working in the corporate world doing marketing / communications type things.

Commercial building management and painting landscapes. Glenn Fieber, President/Owner Solly’s Grille, Glendale

A sales job - most likely wine sales!! Joe Schlegel, Director of Food and Beverage Top Deck at Gordon Lodge, Baileys Harbor

Mary Pappas, Owner Alpha Delights European Bakery & Café, De Pere

Katharine Hincak, Owner Kath’s Hidden Café, Mukwonago

Dealer in a casino. Susie Patterson, Owner Al & Al’s Stein Haus, Sheboygan

My husband (Chef Dan/co-owner) would be a freshwater fishing guide, and me being his partner, would be the B & B Hostess. Laura J. Strackbein, Co-Owner/Business Manager Rochester Deli, Inc., Waukesha

Teaching or writing books.

David Jurena, Chef/Co-Owner The Soup Market Restaurants, Milwaukee/Hales Corners

Share with your fellow restaurateurs on the next Back Burner question—visit www.wirestaurant.org 32

Wisconsin

Restaurateur • Fourth Quarter 12

What’s on your plate for gift-giving?

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Society Insurance............ Inside Front Cvr. Vern’s Cheese, Inc........................................ p.9 Windy Water Inc......................................... p.2

Wisconsin Restaurant Expo.............. p.26-27

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Heartland Payment Systems..................... p.5

WRA Membership. .............. Inside Back Cvr. WRA EF ServSafe®..................................... p.1

Photo Credits

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From top to bottom; left to right p.3 plate............................................... iStockphoto p.4 wine................................................ iStockphoto tray................................................ iStockphoto p.10 clock. ............................................ iStockphoto hostess. ..................Lisa

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p.11 cake................................................ iStockphoto fast food....................................... iStockphoto p.12 food...........Shawn

Hempel/shutterstock.com

p.17 cocktail. ....................................... iStockphoto p.19 tv.................................................... iStockphoto p.32 casino............Provasilich/shutterstock.com

Statewide Dining Gift Certificates

• 1000s of Wisconsin restaurants participate • 100% goes to the local restaurant

• Recipients choose where to dine • Perfect business or personal gifts

Order WRA Gift Certs Today! www.wirestaurant.org/gc • 800.589.3211

The WRA gift certificate program is a benefit that brings in new customers to member restaurants.

Fourth Quarter 12 • Wisconsin

Restaurateur

Wisconsin

Restaurateur â&#x20AC;˘ Fourth Quarter 12