Wisconsin Restaurateur - First Quarter 2015 by Wisconsin Restaurant Association

The Magazine of the Wisconsin Restaurant Association

Restaurant Operations Resources • Employee Handwashing • FDA Menu Labeling • Employee Handbooks • Beer Growlers

Waste Not

Increased Benefits from Decreasing Waste

Midwest Foodservice Expo

March 9-11 State’s Largest Foodservice Event Sneak Peak at Featured Products

First Quarter 2015

www.wirestaurant.org

Vol 82 • No 1

TARGET PRACTICE The advantages of knowing your customer

issue!rs–get this s i h t y o Enj iation membe h quarter Assoc resource eac e valuabl

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Restaurateur • First Quarter 15

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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

First Quarter 2015

Vol 82 • No 1

10 Info to Go:

Answers from the WRA Hotline Team

14 Target Practice

The Advantages of Knowing Your Customer

20 Food Safety Certification Changes Q & A 22 Employee Handwashing 26 Waste Not Increased Benefits from Decreasing Waste

4 A La Carte 6 Chairman’s Column 8 President and CEO’s Column 13 Financial Statements 38 WRBN 48 The Back Burner

32 Employee Handbooks 35 Midwest Foodservice Expo

Your Guide for What to See and Do

42 Beer Growlers 43 Preview of Products You’ll Discover at the Expo 47 FDA Menu Labeling Basics Co-editors Tracy Kosbau & Kate Reiser Art Director Gary Cox Advertising Director Ryan Pettersen Managing Editor Susan Quam

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

Statements or expressions of opinion here are those of the authors and not necessarily those of Wisconsin Restaurateur, the Wisconsin Restaurant Association or editors. In no event will the authors, the editors, the reviewers or the publisher be liable for any damages resulting from use of this material. The publication of any advertisement is not to be construed as an endorsement of the product or service offered unless the ad specifically states that there is such an endorsement or approval.

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.

First Quarter 15 • Wisconsin

Restaurateur

Visit us online at www.wirestaurant.org

Top 20 Trends

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

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What’s Next? Trends for the Coming Year

Local sourcing, environmental sustainability and healthful kids’ meals keep gaining steam as the top trends on restaurant menus in 2015, according to the National Restaurant Association’s annual What’s Hot culinary forecast. The NRA surveyed nearly 1,300 professional chefs—members of the American Culinary Federation (ACF)—to find which foods, cuisines, beverages and culinary themes will be hot trends on restaurant menus in 2015. “As consumers today increasingly incorporate restaurants into their daily lives, they want to be able to follow their personal preferences and philosophies no matter where or how they choose to dine,” said Hudson Riehle, senior vice president of research for the National Restaurant Association. “So, it’s only natural that culinary themes like local sourcing, sustainability and nutrition top our list of menu trends for 2015. Those concepts are wider lifestyle choices for many Americans in other aspects of their lives that also translate into the food space.”

Roundtable

Hotline Q&A

Restaurant Industry Forecast

What’s expected for 2015? The National Restaurant Association recently released its Restaurant Industry Forecast for 2015. The NRA’s comprehensive, annual outlook for and overview of the U.S. restaurant industry covers national and state-by-state sales and employment forecasts, as well as workforce, segment, consumer, technology and menu trends. The report is divided into six parts by topic that can be used separately, or combined into a 360-degree view of the industry. Wisconsin Restaurant Association members (as they are automatically NRA members) receive the sales and economic outlook section for FREE, as well as an exclusive discount on the full report ($75 for members). Non-members can purchase the full report for $250. For details, visit Restaurant.org/Forecast. 4

Wisconsin

1. Locally sourced meats and seafood 2. Locally grown produce 3. Environmental sustainability 4. Healthful kids’ meals 5. Natural ingredients/minimally processed food 6. New cuts of meat 7. Hyper-local sourcing 8. Sustainable seafood 9. Food waste reduction/management 10. Farm/estate branded items 11. Non-wheat noodles/pasta 12. Gluten-free cuisine 13. Ancient grains 14. Whole grain items in kids’ meals 15. Non-traditional fish 16. Ethnic-inspired breakfast items 17. Nutrition 18. House-made/artisan ice cream 19. Fruit/vegetable kids’ side items 20. Artisan cheeses

See which trends are new, on their way out or holding strong New Top TRENDS in 2015 Natural ingredients/ minimally processed food Food waste reduction/management Artisan butchery House-made condiments Oven-baked items in kids’ meals Yesterday’s NEWS in 2015 1. Insects 2. Foam/froth/air 3. Gazpacho 4. Bacon-flavored/covered chocolate 5. Popovers 6. Mini-burgers/sliders 7. Molecular gastronomy 8. Flowers 9. Flavored/enhanced water 10. Tater tots Perennial FAVORITES in 2015 1. Barbecue 2. Italian cuisine 3. Fried chicken 4. French toast 5. Frying 6. Oatmeal 7. Comfort foods 8. Fruit desserts 9. Pulled pork 10. Chicken wings

Restaurateur • First Quarter 15

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W R A B o ar d Directors

o f

Executive Committee Chairman of the Board Steve Schilling ZaZING!, North Prairie

Chairman

Speak Up for Your Industry by Steve Schilling ZaZING!, North Prairie

’m pleased and proud to be writing this article as your 2015 Wisconsin Restaurant Association Chairman of the Board of Directors. First, let me say “thank you” to Tom Saxe of 18 West Dining & Banquets in Delafield for appointing me to the executive committee five years ago. Also, thank you to the WRA staff and board of directors for expressing their support by approving my nomination to chairman; it’s a real milestone in my career and I look forward to serving well. This year marks another milestone in my career as I celebrate fifty five years in the restaurant business… and I still look forward to going to work every day! Like many of you, I began working at an entry level minimum wage job as a teenager and after a short time was earning more money and advancing as I learned more, performed well and gained the confidence of my employer. When I began, I had no special skills and certainly wasn’t the most accomplished student at my high school. In fact, the joke at our house was that the teachers liked me so much that some wanted to keep me another year. Eventually, after working my way up through the ranks, I was responsible for the operation of forty four restaurants in a corporate environment and now I own my own restaurant, ZaZING! in North Prairie. The point I’m making is not that I’ve had a great career, but to recognize the many opportunities for advancement that existed then and still exist in our great industry. I’m sure many of you could share similar stories. In fact, I’m asking you to share your story of success in our industry and here’s why... You have all probably seen or heard about minimum wage protests that have been occurring in major cities around the country. Milwaukee has been a target of protests recently. Many of those protesting are not restaurant employees but individuals hired by special interest groups who seek to portray jobs in our industry as low paying, no future, dead-end jobs to secure public sympathy for their cause. Unfortunately, the media has cast a negative light on our industry by reporting on these events in a one sided way. I have not yet seen any report of the hundreds of thousands of success stories and the opportunities for growth that entry level employees enjoy. The National Restaurant Association and the Wisconsin Restaurant Association would like to hear your stories in order to present the positive aspects of the restaurant business. To that end, there is a public relations program that will inform the public of the “other side of the story.” We would like to add your success story to the many already on file. Take a moment to contact Kate Reiser at the WRA office (kreiser@wirestaurant.org or call 800-589-3211). Let’s all take a moment to respond so that the “silent majority” can be heard.

Vice Chairman of the Board/Chairman Elect Chico Pope Buckhorn Supper Club, Milton Treasurer Dennis Heyde Fanny Hill, Eau Claire President & CEO Ed Lump, fmp Wisconsin Restaurant Association, Madison Immediate Past Chairwoman Ada Lara Thimke Lara’s Tortilla Flats, Oshkosh Susan Patterson Al & Al’s Stein Haus, Sheboygan Jean Landreman Landreman Family Restaurant, Kaukauna David Flannery Apple Holler Restaurant, Sturtevant 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 Michael K. Tsuchihashi Atlas BBQ, Grafton Chairman Elect R.C. Schroeder, Jr. Big Tomatoes, Green Bay Treasurer Lynn McDonough Connell’s Restaurants, Eau Claire Secretary/Executive Officer Ed Lump, fmp Wisconsin Restaurant Association, Madison Immediate Past Chairman Larry Deutsch The Vollrath Company, Stoughton WRA Chairman of the Board Steve Schilling ZaZING!, North Prairie Lacey Sadoff Badger Liquor, West Allis

Speak up on behalf of your industry! I’m proud to be a part of the restaurant industry and would like to have others know that the restaurant industry is filled with opportunity. Thanks to Ada Lara Thimke, who is passing the gavel to me as the outgoing Chairwoman of the Board of Directors, for her leadership and hard work. Best wishes for a happy and prosperous new year!

Wisconsin

Russell Tronsen Badger High School, Lake Geneva 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 • First Quarter 15

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Starting April 1, enter online at hotwater247.com. To enter, you will need to answer a few questions about your food or beverage concept and upload a photo of your creation. Entries will be judged by Wisconsin’s finest chefs, restaurateurs, manufacturers and food business professionals. The top two entrants in each category will participate in a winner judging event on Thursday, July 23 at MATC’s Food Maker School and Center of Excellence on 8th and National Avenue.

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First Quarter 15 • Wisconsin

Restaurateur

Chairman L

President & CEO 2015: A New Year—Time for Reflection by Ed Lump, FMP WRA President and CEO

WRA Board of Directors ver the holidays I was talking with a restaurateur about the marketplace and

trends. I queried about what he considered an essential ingredient of his continued success. His response was, “This is a very competitive business, nothing stands still. I am always on the prowl for new ideas that will keep my business fresh and ahead of my competition. If I don’t do this, I will fall behind and could eventually fail.” This is not a new song. I have heard this continually over the years but, as a student, observer and self-proclaimed #1 fan of this industry, I can say that I have never seen the “leading edges” of the industry move or change as fast as they are right now. I think the reason for this fast-paced change is that it’s consumer driven and crosses all age groups and income levels. There is little consumer loyalty; customers are much more knowledgeable. Many, many more customers consider themselves “foodies.” “Cooking” shows have always been popular but there are a great deal more of them today and they are now on major networks in prime time. I am amazed at how popular these shows are with children (even teenagers). What I am trying to say here is that this is not a temporary situation. This is long haul stuff. What is also amazing is that the dynamic is not just in fine dining. It includes all segments of the industry. In my opinion, this is why “quick service” is less quick than it used to be. Beverages are included in the mix. Gourmet root beer, artisanal orange or cream sodas anyone? Tap beer—how many lines do you need? How many flavors of vodka are there? How do you keep up with wine drinkers? I also have been looking at how newer restaurant owners are spending their time. In terms of hours worked, nothing has changed. Most work incredibly long hours. What seems to be changing is how time is spent. Restaurateurs still may spend time cooking, bartending or filling in where needed, but now they are sure to carve out management time for networking with other operators (including competitors), researching trends and looking for new menu items, preparation techniques and “hot” new beverage offerings. There is also serious time spent in the actual training of staff. Training of staff is a key investment that has a guaranteed payback in saved management time and satisfied customers. It has been said that “a good waitperson or bartender can add at least 10% to the taste of any food or beverage but a mediocre or bad waitperson can remove 100% of the taste from the finest food or beverage.” More restaurants today are using a team approach to service. There will be one waitperson assigned to a table and there may be as many as three others providing service to that table. In my opinion, this helps smooth out any problems and never leaves the customer feeling abandoned. At all levels, servers today need to know more than the technique of service, they need to know the product. Customers have questions. Product knowledge gives the server confidence in answering questions or making recommendations. This helps build a very professional image for the entire restaurant. That’s my take on our industry for the New Year. What is yours? Looking for ideas? Carve out time for the Midwest Foodservice Expo March 9-11, 2015. I hope to see you there.

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/chapters for a comprehensive chapter map and listing. Big Four Chapter Glenda Woosley Culver's of Darboy Appleton (920) 733-7700

Northeast Chapter Amy Shaffer Shaffer Supper Club Crivitz (715) 854-2184

Blackhawk Chapter Chico Pope Buckhorn Supper Club Milton (608) 868-2653

Northwoods Chapter Mike Pitzo (area representative) Polecat & Lace Minocqua (715) 356-3335

Door-Kewaunee Chapter Doris Thorn (area representative) Roadhouse of Downtown Carlsville Sturgeon Bay (920) 743-4966

St. Croix Chapter Sheena Peterson (area representative) Valley House Hudson (715) 549-6255

Eastern Shore Chapter Susan Patterson Al & Al’s Stein Haus Sheboygan (920) 452-5530

South Central Chapter Todd Baker Eagle Inn of Sauk Prairie Prairie du Sac (608) 643-4516

Green Bay Chapter Pat Beimborn Los Banditos East Green Bay (920) 432-6460

Southeast Chapter Dick Rudin (area representative) House of Gerhard Kenosha (262) 694-5212

La Crosse Chapter Gary Rudy Rudy’s Drive In La Crosse (608) 782-2200 Lake-To-Lake Chapter Joan Cunningham Schreiner's Restaurant Fond du Lac (920) 922-0590 Madison Chapter John Kavanaugh (Interim President) Esquire Club Madison (608) 249-0193 Milwaukee Chapter Chris Wiken The Packing House Milwaukee (414) 483-5054

Restaurateur • First Quarter 15

Vacationland Chapter Timothy Tyler Nick’s Family Restaurant Spooner (715) 635-3129 West Wisconsin Chapter Mike Hable Bohemian Ovens Bloomer (715) 568-3676 Wisconsin River Valley Chapter Charlie Gray Culver's Wausau/Rothschild (715) 845-6994

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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

Q: A:

I think I may have missed a change in the regulations about service animals. Can you give me the latest information?

Things were getting a little bit out of control in recent years, with news stories of customers bringing in pets like parrots, piglets and ferrets and trying to claim they were therapy animals, in addition to phony service dogs. This puts business owners in an awkward position because nobody wants to discriminate against disabled customers and their legitimate service animals. The Department of Justice (DOJ) revised the regulations regarding service animals in 2011, but some restaurant operators may not be aware of the changes. As of 2011, only dogs are recognized as service animals (with the exception of miniature horses in certain cases). A service animal is officially defined as a dog that is individually trained to do work or perform tasks for a person with a disability. Generally, businesses like restaurants must permit service animals to accompany people with disabilities in all areas where members of the public are allowed to go. Types of service provided by service animals Examples of such work or tasks include guiding people who are blind, alerting people who are deaf, pulling a wheelchair, alerting and protecting a person who is having a seizure, reminding a person with mental illness to take prescribed medications, calming a person with Post Traumatic Stress Disorder (PTSD) during an anxiety attack or performing other duties. Service animals are working animals, not pets. The work or task a dog has been trained to provide must be directly related to the person’s disability. Dogs whose sole function is to provide comfort or emotional support do not qualify as service animals under the Americans with Disabilities Act (ADA). Under control Under the ADA, service animals must be harnessed, leashed or tethered, unless these devices interfere with the service animal’s work or the individual’s disability prevents using these devices. In that case, the individual must maintain control of the animal through voice, signal or other effective controls. 10

Wisconsin

Additional rules related to service animals When it is not obvious what service an animal provides, only limited inquiries are allowed. Staff may ask two questions: 1) Is the dog a service animal required because of a disability? 2) What work or task has the dog been trained to perform? Staff cannot ask about the person’s disability, require medical documentation, require a special identification card or training documentation for the dog or ask that the dog demonstrate its ability to perform the work or task. • Allergies and fear of dogs are not valid reasons for denying access or refusing service to people using service animals. • A person with a disability cannot be asked to remove his service animal from the premises unless: 1) the dog is out of control and the handler does not take effective action to control it or 2) the dog is not housebroken. When there is a legitimate reason to ask that a service animal be removed, staff must offer the person with the disability the opportunity to obtain goods or services without the animal’s presence. • Establishments that sell or prepare food must allow service animals in public areas even if state or local health codes prohibit animals on the premises. • People with disabilities who use service animals cannot be isolated from other patrons, treated less favorably than other patrons or charged fees that are not charged to other patrons without animals. In addition, if a business requires a deposit or fee to be paid by patrons with pets, it must waive the charge for service animals. • If a business such as a hotel normally charges guests for damage that they cause, a customer with a disability may also be charged for damage caused by himself or his service animal. • Staff are not required to provide care or food for a service animal. Miniature horses In addition to the provisions about

Restaurateur • First Quarter 15

Info to Go service dogs, the DOJ’s revised ADA regulations have a separate provision about miniature horses that have been individually trained to do work or perform tasks for people with disabilities. The National Restaurant Association has put together an excellent Q & A article about service animals: www. restaurant.org/Manage-My-Restaurant/ Workforce-Management/Training/Whatyou-need-to-know-about-service-animals Speaking of dogs, the Department of Health Services announced last summer that they allow dogs (that are pets) in outside seating areas of restaurants with an approved variance. For more information visit www.wirestaurant.org/ info/alerts/140619_dogs.php

We employ a 15-year-old who is homeschooled. I understand she is governed by the same daily and weekly restrictions as a student enrolled in a regular school. However, how do I determine a non-school day? Regulations say a 15-year-old can work 3 hours a day on a school day and 8 hours on a non-school day.

For example, schools have different schedules for the winter break and other holidays.

She is governed by the same rules as a student in the public school. A 14- or 15-year-old who is homeschooled is governed by the same daily and weekly restrictions as a student

enrolled in a traditional school. This goes for 14- and 15-year-olds in any “nonstandard” educational circumstance. The regulation that applies is DWD 270.11(4)(d): (d) Minors 12 to 15 years of age who are homeschooled or schooled at home may work the same hours as if they were enrolled in public school as provided in sub. (1) (a) and (b) and sub. (2) (a), (b), and (c). So that public school calendar would apply. Here’s some additional information about homeschooled teens. A 16- or 17-year-old who is enrolled in home school may now work unlimited hours (but again, be mindful of overtime, break and hours of rest guidelines) since state and federal laws do not limit the hours as of July, 2011. If the teen is homeschooled, the time of day restrictions that would prohibit minors 16 years of age or over from working during hours of required school attendance would not apply. As with a GED student or any other continued on page 12

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Restaurateur

Info to Go

continued from page 11 minor not attending a typical school, WRA recommends employers get written confirmation from the school district regarding the teen’s circumstances.

Our restaurant is a popular destination during the busy holiday season. Unfortunately we had a lot of no-shows this year, which meant that we lost business because I had turned people away explaining there were no reservations available. Is it OK to ask customers to hold their reservation with a credit card number and charge them a fee if they don’t show up?

You can ask customers for a deposit or credit card number to hold a reservation. However, you must inform customers of this policy in advance so they understand that they will be charged a set amount on their credit card or forfeit their deposit if they do not show up for their reservation. This tactic could annoy some customers so you may want to consider doing it only on very busy special occasions or holidays such as graduation, Mother’s Day, Valentine’s Day, etc. If you do decide to take their credit card number for a reservation, make sure you get their name, expiration date and CVC number from the credit card and remember to confirm that they are clear on your policy so they will be less likely to dispute the charge when it appears on their next credit card statement. You should know that while some customers

Wisconsin

may pay the fee if they fail to show, others may claim to their credit card company that they knew nothing about the charge. Without the customer’s signature in a charge-back dispute, you would most likely come out on the losing side. Another thing you may want to consider is keeping a waiting list of interested customers so you can call them at the last minute and offer a table when guests with reservations fail to show or cancel their reservations.

I know that some of my competitors categorize employees as independent contractors. Is that allowed?

It is very difficult for a restaurant to be able to correctly classify a worker as an independent contractor. Both the federal Department of Labor and Wisconsin’s Department of Workforce (DWD) are cracking down on the improper classification of workers as independent contractors. DWD has a hotline set up to handle reports of suspected misclassified workers, so your competitors should cross their fingers that nobody reports them! DWD points out that employers who misclassify workers as independent contractors gain an unfair competitive advantage because they avoid unemployment insurance taxes, workers compensation coverage, withholding of state and federal income taxes and paying social Social Security

and Medicare taxes. I know that may sound like a good deal in the short term, but trust me it’s not! The following information comes from a DWD handout that illuminates the potential legal consequences: Under the law, workers are presumed to be employees and subject to tax unless determined by law to be independent contractors. An employer found to be utilizing misclassified workers may be liable for additional tax, interest and penalties. Employers engaged in the construction trades may also be subject to a stop work order. In addition, employers engaged in the painting or drywall finishing of buildings or other structures who willfully provide false information to DWD for the purpose of misclassifying or attempting to misclassify a worker as an independent contractor can be fined $25,000 for each violation. DWD has developed a website to help employers correctly classify their workers: http://dwd.wisconsin.gov/ worker_classification/ It includes an online test that takes employers through each factor in the law used to determine whether a worker is an independent contractor. You will also find real life examples and case law to help you evaluate. If a worker doesn’t meet the independent contractor criteria, the employer must report the worker as an employee and file the proper wage and tax reports. WR

Restaurateur • First Quarter 15

This information is provided by EWH Small Business Accounting. We value educating all small business owners in developing and growing their company. 20670 Watertown Road Waukesha, WI, 53186 www.ewhsba.com • 262-796-1040

The

As a restaurant owner you must be familiar with your vendor/supplier billing and invoicing, especially with the ones you deal with from out of state.

Financial Statements Tips from a CPA

How use tax is paid

What is Use Tax? Use tax is the counterpart of sales tax. It’s a type of tax required by both businesses and individuals for all goods and services that are taxable under Wisconsin’s sales tax law. Use tax must be paid by the buyer when sales tax (state, county and stadium) is not charged and no exemption applies. Wisconsin’s use tax rate is 5%. If the item purchased is used, stored or consumed in a county that imposes county and/or stadium tax, you must also pay an additional 0.5% and/or 0.1%. Visit www.dor.gov to find the total sales and use tax rate for each county. Wisconsin does allow a credit against the use tax due for the combined state and local sales taxes properly paid to another state If you purchase taxable items from retailers who do not collect Wisconsin sales tax or bring taxable items into Wisconsin from other states or foreign countries, you owe use tax. This might happen in these types of situations: • You buy an appliance for your restaurant in another state and bring that item into your home state. • You purchase an item by subscription, through the Internet, or from a mail order catalog company without being charged sales tax.

Resale vs. consumption

Items purchased for resale can be purchased free of sales tax if a proper resale exemption certificate is given to the vendor. If a restaurant buys items without tax for resale but instead uses these items, the business owes use tax. Example: A restaurant owner buys t-shirts from a vendor to sell to customers at its restaurant, gives the vendor a completed exemption certificate claiming resale and therefore purchases them free of sales tax. Rather than selling them, the owner later gives them away to employees. The restaurant owner then owes use tax on its purchase price of the t-shirts.

How do I track these purchases?

We advise clients to review all invoices and receipts to make sure that they are in compliance by making sure tax has been charged when appropriate. If tax was not charged but should have been, use a simple Excel spreadsheet listing the following in the column headers: Date Purchased, Supplier or Vendor, Description of Goods or Services, Purchase Price and Tax Due. Calculate the use tax by multiplying the total cost of the taxable goods or services purchased by the tax rate for your county. The Wisconsin Department of Revenue also offers a free “Use Tax Calculator” on their website.

Businesses Most restaurant owners will pay use tax when they file their company’s sales and use tax return. Individuals Use tax is typically reported and paid with your state income tax return. A line titled "Sales and use tax due on out-ofstate purchases" on Wisconsin income tax returns allows individuals to report their annual use tax liability. Another option for an individual is to complete quarterly Wisconsin Form UT-5, Consumer Use Tax Return and pay the amount owed. If you don't pay the use tax you owe, you may be subject to interest and penalties in addition to the use tax. The sales and use tax laws are complex and many times can be interpreted differently. The above only represents a simple and brief summary of the Wisconsin Sales and Use Tax Laws. Publication 236 by the Wisconsin Department of Revenue, “Restaurants and Bars - How Do Wisconsin Sales and Use Taxes Affect Your Operations?” can be found at, www.dor. state.wi.us/pubs/pb236.pdf. We strongly suggest all restaurant and bar owners become familiar with this publication. WR

Statements or expressions of opinion here are those of the authors and not necessarily those of Wisconsin Restaurateur or the Wisconsin Restaurant Association. In no event are the editors and publisher liable for any damages resulting from use of this material.

First Quarter 15 • Wisconsin

Restaurateur

Wisconsin

Restaurateur â&#x20AC;˘ First Quarter 15

Target Practice The advantages of knowing your customer

By M ary Be r g in

TARGET PRACTICE

The advantages of knowing your customer

WRWR

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any dining outlets offer “early bird” discounts, lighter fare options for senior citizens or a menu for children, but there is only one place where goats graze on a restaurant roof in Wisconsin. This has happened since 1973 at Al Johnson’s Swedish Restaurant and Butik, Sister Bay, but it is not merely a gimmick to stand out among the competition in tourism-driven Door County. “Many of us are interested in our ethnic backgrounds, and there aren’t many true Scandinavian restaurants in the United States,” observes co-owner Lars Johnson. The goats and an online webcam that tracks rooftop movements help target a specific type of customer without alienating others. “I don’t think any of us ever imagined the goats would be a critical component of our restaurant,” Johnson says. That said, “I could have 1,000 goats on the roof, but if we don’t have good food and service, we wouldn’t have a successful business.” He describes Al Johnson’s (named after his father, the restaurant founder, who died in 2010) as “a generational type of restaurant.” That means “if we’re lucky enough to get you as a customer as a young child, I may get you for a lifetime. I see second, third and fourth generations of the same family come here—that is priceless advertising.” The restaurant is open 364 days a year. They serve breakfast, lunch and dinner in the summer and breakfast and lunch during the off season (closing at 3:00). The wait for seating from July through October may exceed one hour. Website traffic from merchandise sales continued on page 16

R eRsetsatuaruartaetueru r

continued from page 15 sustains the business during winter. “We have a fantastic retail experience and spend a great deal of time seeking European and American gifts” to add to inventory, Johnson says. Of particular interest are Scandinavian food products, which include pickled herring, mustard and lingonberry sauce that carry an Al Johnson’s label. Next will be the introduction of a Swedish pancake mix that uses the restaurant’s recipe. It all makes for consistent and distinctive consumer targeting.

Who needs a target? Researchers say restaurants in hightraffic tourist areas aren’t the only ones that benefit from consumer targeting. “The U.S. restaurant industry is so large and mature that it’s increasingly difficult to carve out opportunities for growth. Operators must focus on differentiation, not only with menus but overall positioning,” according to Julia Gallo-Torres of Chicago, a foodservice analyst with Mintel whose specialty is consumer-dining behavior. “The answer may lie in even greater customization, with tailored restaurant concepts for niche audiences and for different day parts. They need to know who their core customer is and create an entire environment just for them.” Chef Ben Hudson says his target at the recently reopened Brown Bottle in Milwaukee is young professionals ages 25-35, especially those who seek vegan, vegetarian and gluten-free meals. The Brown Bottle, known best as a tavern and tasting room that opened in 1938 at the Joseph Schlitz Brewing Company,

Wisconsin

has experienced various personalities as a restaurant. Now it is part of a 46-acre office and lifestyle campus called Schlitz Park. “We want to keep the menu somewhat ‘old school’ but put it in a new light,” Hudson explains. That means retaining a classy-casual pub atmosphere, infusing alcohol into food and twisting old-time favorites just enough to make them appear contemporary. Examples are as subtle as meatloaf with a house-made tomato jam instead of ketchup. At the other extreme is the Brandy Old Fashioned Sundae, made with Old Fashioned ice cream from Clock Shadow Creamery (two miles away), a brandy caramel sauce and cherries muddled with bitters.

“Every guest matters in this highly competitive industry—what many restaurants do is target their marketing efforts to different groups and channels rather than adjust their entire concept to one specific group.” Annika Stensson

Targeting strategies at the Madisonbased Food Fight Restaurant Group are calculated, too. Consider the “Glitter Chicken” promotion on New Year’s Eve at Bassett Street Brunch Club: A little bottle of bubbly and chicken dinner for two, packed in a disposable gold bucket, cost $50 which was a good match for budget-conscious college students. Bluephies, another Food Fight restaurant, presents Third Shift Happy Hour from 8-10 a.m. on weekends and dubs Tuesdays as “Broke Ass Date Night,” when $20 buys an appetizer, dessert and bottle of Broke Ass wine. Such unique promotions are encouraged by the parent company.

“Our structure heavily empowers those who run the business every day,” says Joey Connaughty, managing partner for Food Fight, which Restaurant Hospitality included in its top 25 “best and brightest restaurant companies.” The mission of the 17-restaurant Food Fight Restaurant Group is to provide “a diverse roster of restaurants to suit the evolving tastes and needs of the community.”

Avoid narrow vision The value of consumer targeting “depends on where you’re at in the process” of restaurant operation, says Phil Keiser, president and COO of Culver Franchising System, Inc. “If you are developing a new restaurant, it increases your risk tremendously.” Don’t narrow yourself by identifying too strongly with trends, he advises: The allure of disco in the 1970s nightclub had faded by the 1980s. It is smarter and more logical to develop natural and ongoing associations: quick lunches for neighborhood workers are an example. “We haven’t made a concerted effort to market to any one group,” Keiser says, “but if you want a cocktail when dining out or need a pizza, we won’t be considered. We target birthdays and other celebrations, and our guests may have a need for greater convenience” than the average restaurant. “Generally, it makes sense for restaurants to target various consumer groups based on the demographics around them to maximize local traffic,” says Annika Stensson of the National Restaurant Association, but the focus shouldn’t be so narrow that it

Restaurateur • First Quarter 15

automatically turns off diners who don’t fall into that group. Stensson adds, “Every guest matters in this highly competitive industry, and restaurants typically welcome all types of guests. What many restaurants do is target their marketing efforts to different groups and channels rather than adjust their entire concept to one specific group.” Keiser wants Culver’s to be “the place to go between after-school activities for busy families” and adds “we’re a good spot for a three-generational meal.” Culver’s also targets what it values: Midwest sensibilities and farm-fresh food. The company’s first painted blue barn, with the message “Thank You Farmers,” was completed on U.S. 151 near Beaver Dam in 2013. “It’s one way to target an industry,” Keiser says. The same “thank you” was painted on barns near Decatur, Ill., and Greenfield, Ind. Other Culver’s promotions raise money for FFA chapters and the group’s national foundation. WRA Ad_2015_7.5x4.875_HR.pdf 1 1/7/15

Calls to service There are parallels at Firehouse Subs. Wisconsin rep Eric Erwin describes the franchise’s nonprofit foundation as the heart of the business. Franchise founders Chris and Robin Sorensen are brothers and former firefighters who live in Florida. The Firehouse Subs Public Safety Foundation was created in 2005 to help first responders and public safety organizations. Donations in 41 states and Puerto Rico total $11 million so far. “Many first responders make do with older and have limited or no 3:37 equipment PM

access to needed resources,” Erwin notes. “Numerous segmentation studies” have determined what is important to the fast-casual restaurant’s customers, “how to speak to them and the ways in which media reach them.” He says these consumers “embrace bold, adventurous flavors, as well as healthier options,” which led to development of limited-time Sriracha Beef and King’s Hawaiian Pork and Slaw light-menu sandwiches. Other offerings, like the Hook and Ladder sub, remind customers of the company’s core concerns. Foundation donations are casually solicited when food orders are placed; the Firehouse Subs website shows how donations are used. Restaurant operators “must identify the consumer groups that matter most to their bottom line and then target each as individuals,” says Reese Travis, CEO of Oklahoma-based Orange Leaf Yogurt. “You can’t just put up a billboard on the side of a busy highway and expect it to appeal to everyone. You have to listen continued on page 18

on your menu:

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Restaurateur

continued from page 17 to each segment and show them how your product will uniquely benefit their already-full lives.” John Scroggins of the Missouri advertising agency Noble Communications is more blunt: “Without one or more consumer groups patronizing your restaurant, you have no reason to exist. A restaurant concept has to fill a specific need, want or desire from portions of one or more generational groups … the concept of ‘build it and they will come’ only works if you’re building something the target audience needs or perceives they need.” Restaurant consultant Brandon O’Dell of Kansas City believes that “your target market picks you, you don’t pick it.” At RestaurantReport.com, he says: “A target market is the portion of the population most likely to buy what you are selling. A target market isn’t the portion of the population you want to sell your food to.”

The “mom” factor Julie Casey of Florida is known as “The Restaurant Mom” because of her research to identify what makes restaurants kid-friendly. She says a mother’s prime concerns, with regard to her children, are finding quality time together, maintaining health/wellness and providing a good education that begins at a young age. “Restaurants have a unique opportunity of satisfying the top priorities of mothers,” Casey says. They automatically add mother-child time by getting the cook out of the kitchen, but “the industry as a whole is way behind

Wisconsin

“Both [age groups] like up-todate, contemporary surroundings. You might just reach each group in different ways.” Phil Keiser

the mommy demands for more healthier, good-tasting options.” She personally seeks beverages other than soda for her children and likes the revamped Red Robin menu, which expands fruit and veggie side dish choices. Another thumb’s up goes to the national brand Mimi’s Café, which automatically delivers a small, complimentary plate of Cheerios, oranges and crackers to tables where young children are seated. “Restaurants also can provide fun opportunities for learning, especially since kids are often more willing to learn, or listen, from people other than their parents,” Casey says. At Weathervane Seafood Restaurants in New England, staffers bring a live lobster to tables with children and teach them about the crustacean. Winning restaurants “make it easy” to order food, change an order and pay quickly for a “hassle-free dining experience.” This year Casey intends to open The Outpost: Neighborhood Kitchen, near

“Restaurants have a unique opportunity of satisfying the top priorities of mothers...” Julie Casey

Orlando. “From-scratch favorites and twisted classics” is her goal. “The kids’ menu will include a balance of kidsized portions of grownups’ food” and “healthier options like frozen fruit yogurt bars and noodles with veggie butter.”

The young and restless The courting of Millennials, those who became young adults around the year 2000, baffles some businesses, but Culver’s Keiser prefers to see what they have in common with other age groups. Millennials and Baby Boomers both want “hot, fresh food in a clean environment,” he says. “Both like up-to-date, contemporary surroundings. You might just reach each group in different ways.” Facebook and Twitter help publicize limited-time products, such as the Colby Jack Pub Burger and sweet potato fries. A Facebook “Sweet Potato Smarty Pants” trivia game rewarded some participants with gift cards or coupons. “We try to use social media and digital [outlets] to share our message with younger generations, more than Boomers,” Keiser says. “We can’t rely solely on TV for advertising, although it’s the quickest way to get to the highest number of eyeballs” at once. Culver’s also has changed how coupons are distributed because “inserts in newspapers are not as effective as getting them directly into the mailbox.” Connecting with tech-savvy Generation C—those who thrive on connection, creation, curation and community—poses additional challenges, regardless of age. Gen C is nicknamed the “YouTube Generation”

Restaurateur • First Quarter 15

because instead of being bracketed by a range of ages (although 65 percent are under 35), the term refers to consumers who create their own online content at least monthly. When they decide to support a brand, they are passionate about it. “They have learned many lessons from their Millennial brothers and sisters, but a key difference is they expect brands to more fully integrate into their life experiences, not the other way around,” Scroggins says. They are “quick to give a public opinion and expect personalization at every turn,” agrees Travis.

Getting Social Johnson wants high page rankings on Google.com when searching “Swedish restaurant” or “Scandinavian restaurant.” “For years, we didn’t do much advertising,” he says, “but since [the advent of] social media, we’ve gotten back into the game” at Al Johnson’s. A part of this means keeping tabs on

TripAdvisor.com, Yelp.com and other consumer-review sites—and responding to posts in a timely manner when warranted. “If you’re going to leverage a social platform for the purpose of reaching customers, make sure you’re speaking the right language,” Travis says. “Facebook posts don’t always translate to Instagram and blog topics don’t always make for great Tweets.” His company looks at it “as delivering the same message in different languages. Everything we offer, from our flavors to our mobile app, appeals to different segments of our audience, and each

segment of that audience is engaging with us on a different platform.” Honing in on your target customer is an important part of any restaurant’s business strategy. But experts and operators agree on the dangers of defining your customer base too narrowly. You may need to think in terms of several different target groups that your restaurant appeals to. It’s also a moving target as consumer demands evolve and change with the times and trends. Like early bird specials that used to generally appeal to the senior crowd, but now are gaining popularity with millennials and busy families. You need to have a good sense of who your customers are and why they choose your restaurants. And then keep your eye on the moving targets… WR

Speaking of customers... there are numerous customer-focused seminars at the Midwest Foodservice Expo, March 9-11. Visit everythingfoodservice.org for details.

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Restaurateur

Food Safety Certification FAQs

Frequently Asked Questions About Wisconsin Certified Food Protection Manager’s (CFPM) Certification How many food safety managers does my business need? The state of Wisconsin requires every licensed foodservice establishment to have at least one certified manager on staff. The City of Milwaukee requires one present during hours of food prep when more than five food handlers are working. It’s good practice for any establishment to have at least one manager per shift. How do I become a certified manager? To apply for the state-required Wisconsin Certified Food Protection Manager (CFPM) status, you must first pass a state-approved certification exam like ServSafe Manager®. Once you’ve completed the ServSafe exam, send a copy of your ServSafe certificate, the application and the $10 fee to the state health department. My Certified Food Protection Manager status is expiring—how do I renew? To renew a CFPM in Wisconsin, first pass an approved certification exam like ServSafe Manager. Then, send a copy of your ServSafe certificate, the application and the $10 fee to the state health department within six months of the expiration date.

Wisconsin

Did the process for renewing a food manager license change? Yes. On January 1, 2015, the process for Wisconsin Certified Food Protection Manager renewal became exactly the same as the process for initial certification. Each CFPM needs to pass an approved exam every five years, instead of a three-hour refresher course. Is an exam required for recertification? Yes. A state-approved exam must be taken every five years. Is a training course required for certification or recertification? No. The state of Wisconsin doesn’t require taking a training course prior to taking an approved exam, but it’s a good idea. Taking a live review course like ServSafe Manager, can save time, money and hassles over other methods. If I don’t want to take a live training and review course, what are my other options? Attending a live review session like ServSafe Manager is recommended, but taking online training or selfstudy with the current version of the ServSafe Manager book prior to examination are also good options. It is not recommended to take an exam without adequate preparation.

What is my least expensive option for certification and recertification? A live review course, like ServSafe Manager, might offer the smallest investment of money and time. It includes the most recent edition of the ServSafe Manager book (sent in advance for self-study), the oneday review session, the proctored certification exam, all exam fees and lunch—it’s the best value and most comprehensive option. Remember, exam fees and proctor fees are not included with online training or the independent book study. What does the online training entail? ServSafe Manager online takes 6-8 hours to complete, but you may log in and out of it as many times as needed over a 90-day period. Upon finishing, you must take a proctored exam. The exam and proctor fees are not included with the online training. How do I find a proctor? There are four ways to find a proctor: 1) Visit servsafe.com, click on “Students” then “Find a Class”; 2) Contact an area technical college to see if they have a ServSafe registered proctor; 3) Visit www.wirestaurant. org/servsafe for a list of ServSafe proctors in Wisconsin (proctors are not available in all areas); or 4) Attend a live ServSafe Manager course as an exam only and take the paper exam. What if I have additional questions? For information about the ServSafe Manager program, visit www.wirestaurant.org/servsafe or call (800) 589-3211, Monday-Friday from 8:00 am to 4:30 pm.

Restaurateur • First Quarter 15

The industry’s best training and certification

Brought to you by:

■ ServSafe® Manager Initial Review and Exam ■ Wisconsin State Food Manager’s Recertification New renewal process as of January 1, 2015! ■ Online ServSafe® Manager Food Safety ■ ServSafe® Food Handler Employee Training ■ ServSafe® Allergen Training – Online ■ ServSafe® Alcohol and Bartender Training – Online Available across Wisconsin. Contact WRA for locations or more information.

Food Safety and Bartender Certification Register today! First Quarter 15 • Wisconsin ateur www.wirestaurant.org/servsafe WR R e s t a•u r800.589.3211

EMPLOYEE

HANDWASHING Creating a Handwashing Culture at Your Restaurant

bviously proper hand washing is critical in the prevention of foodborne illnesses. Handwashing is the most effective means of preventing the spread of bacteria and viruses. Proper handwashing can prevent contamination of food, utensils and equipment. It’s surprising to learn how few people are actually properly washing their hands. According to a 2013 study conducted by Michigan State University researchers, only five percent of the people they observed in public restrooms washed their hands long enough to kill infection-causing germs and bacteria! As an employer of food handlers, that statistic should concern you. The study revealed some interesting information. The twelve undercover researchers were posted in public restrooms located across a college town for the study. They observed more than 3,700 people using public restrooms, and found 95 percent of them were cutting corners. Thirty-three percent of people didn't use soap, while 10 percent skipped hand-washing entirely. The average hand-washing time was 6 seconds, far below the Center for Disease Control’s (CDC) recommended duration of 20 seconds (a good reminder is singing the Happy Birthday song twice). Men were much worse than women, the researchers observed. Fifteen percent

Wisconsin

of men didn't wash at all, compared with 7 percent of women. When they did wash, 50 percent of men used soap, compared to 79 percent of women. Other factors may have contributed to these rates: People were more likely to skip hand-washing if the sink was dirty, and they were more likely to wash earlier in the day. The researchers also found that signs telling people to wash their hands were effective, with people less likely to wash in the absence of a sign. "These findings were surprising to us because past research suggested that proper hand washing is occurring at a much higher rate," said lead investigator Carl Borchgrevink, an associate professor of hospitality business at Michigan State University in East Lansing (he is a former chef and restaurant manager). This is no small matter. Borchgrevink points out that the spread of foodborne illness through the fecal-oral route could cost you your business! Although this study didn’t focus on restaurant employees, it dramatically underscores just how few people properly wash their hands. You can’t assume that your employees 1) know how to properly wash their hands and 2) actually make it a practice even if they do know how and when it should be done. The spread of bad bugs from the hands of food workers to food is an important cause of foodborne illness

outbreaks in restaurants. It accounts for 89% of outbreaks in which food was contaminated by food workers. Proper handwashing can reduce bad bugs on employees’ hands and the spread of germs from hands to food and from food to other people. Wisconsin’s Food Code (based on the U.S. Food and Drug Administration Food Code) outlines when food workers must wash their hands.

FDA Oral Culture Learner Project - Educational Materials for Retail Food Employees FDA's Oral Culture Learner Project provides materials and methods to help food employees understand the reasons why following proper food safety practices is important to prevent illnesses, deaths and loss of income and reputation resulting from foodrelated outbreaks. The materials have been designed for oral culture learners, which research has shown most food employees to be. Visit www.fda.gov/Food/ GuidanceRegulation/Retail FoodProtection/Industryand RegulatoryAssistanceandTraining Resources/ucm212661.htm to place an order for the posters/storyboards and to view videos.

Restaurateur • First Quarter 15

When to wash your hands:

• Before starting to work with food, utensils or equipment • Before putting on gloves • During food preparation, as often as needed, and when changing task • When switching between raw foods and ready-to-eat foods • After handling soiled utensils and equipment • After coughing, sneezing or using a tissue • After eating, drinking or using tobacco products • After touching your skin, face or hair • After handling service animals, fish in aquariums, or molluscan shellfish or crustacea in display tanks • After using the toilet (wash hands at a handwash sink in the restroom, and again when returning to work area)

Where to wash your hands:

• Only wash your hands in sinks designated for handwashing • Do not wash your hands in utensil, food preparation, or service sinks

The CDC addressed the problem of food handlers failing to wash their hands correctly and as often as needed in a hand-hygiene study conducted in 2007. The findings are available at www.cdc.gov— search for Food Worker Handwashing and Restaurant Factors, but to summarize: Research on handwashing (and glove use) in restaurants shows that these practices do not occur as often as they should.

Don’t Forget About Utensils!

There are many types of utensils that can serve as an alternate to bare hand contact when preparing ready-to-eat foods. Think, not just single-use gloves which are defined as a utensil in the Food Code, but also deli papers, spatulas, tongs, toothpicks, forks and ladles, scoops and chopsticks. The Conference for Food Protection has an excellent Powerpoint that gives an extensive overview of smart utensil usage. Visit www. foodprotect.org and search for “Barriers to Bare Hand Contact” continued on page 24

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Restaurateur

continued from page 23 The CDC interviewed and watched food workers in order to collect data and learned that food workers were more likely to wash their hands when they were supposed to when they were not busy and in restaurants with: food-safety training; more than one hand sink; and a hand sink where workers could see it. Workers wearing gloves when handwashing should occur were less likely to wash their hands at that point than were workers who were not wearing gloves at that point. This suggests that glove use may lead to less handwashing. Sink accessibility was directly related to handwashing, which suggests that sink accessibility promotes handwashing. Similarly, glove accessibility is related to glove use. A more recent CDC study showed that restaurant employees who don't wash their hands are the most common

source of norovirus outbreaks that sicken hundreds of thousands of people every year. Norovirus typically leads to several days of misery in the form of vomiting and diarrhea for the estimated one in 15 people throughout the U.S. who are infected every year. The CDC found that those symptoms require hospitalizations for 56,00071,000 people every year and cause 570-800 deaths. The CDC studied 1,008 food-borne Norovirus outbreaks between 2009-2012. Restaurants were the most common place where the outbreaks occurred. Investigators traced the outbreak to food workers in 70 percent of those cases. The best way to prevent outbreaks? In fancy terms "Improved adherence to appropriate hand hygiene," the CDC says, but in simple language "wash your hands." WR

Here’s the right way to wash your hands (and again, don’t assume your employees know this!)

Six Steps to Handwashing

1. Remove any jewelry and then wet hands with warm water. 2. Using soap, not a hand sanitizer solution, work up a soapy lather that covers hands and forearms. 3. Rub hands together for at least 20 seconds. Make sure to wash palms, back of hands, between fingers and up the forearms. 4. Use a fingernail brush to clean under fingernails and between fingers. 5. Rinse hands and forearms in warm water. 6. Dry hands with single-use paper towels. Turn off the faucet with wrist/ forearms or with paper towels to prevent re-contamination of hands.

Get your staff on board/New posters available

To help you encourage your staff to wash their hands, we recommend training new employees on proper handwashing techniques. Take them to a sink and do a demo. It may seem awkward, but awkward beats a Norovirus outbreak any day. Also, you can be cited for Food Code violations if sinks aren’t stocked with soap, towels, etc. Make that part of an employee’s job responsibilities. Make good handwashing easier for employees to do correctly. WRA has created several new handwashing posters so you’ll have more options in your business. Visit Members Only on the WRA website to download them. www.wirestaurant.org

Don’t Spread Germs.

Employees mu st wash

Your Hands. portions of their arms employees shall clean their hands and exposed CLEANLINESS (2-301.12 & 2-301.14). Food thoroughly rinsing with HHFS 196 Wisconsin Food Code: PERSONAL hands and arms for at least 20 seconds and rubbing together the surfaces of their lathered employees shall wash hands with a cleaning compound in a lavatory by vigorously and between the fingers. Additionally, food attention to the areas underneath the fingernails clean water. Employees shall pay particular may contaminate the hands. smoking or engaging in other activities that eating, facilities, toilet using after work, before beginning

Wisconsin

But YOU should too! HHFS 196 Wisconsin Food Code: PERSONAL CLEANLINESS (2-301.12 & 2-301.14). Food employees shall with a cleaning compound in a lavatory clean their hands and exposed portions by vigorously rubbing together the surfaces of their lathered hands and of their arms clean water. Employees shall pay arms for at least 20 seconds and particular attention to the areas underneath thoroughly rinsing with before beginning work, after using the fingernails and between the fingers. toilet facilities, eating, smoking or Additionally, food employees shall engaging in other activities that may wash hands contaminate the hands.

Wash

Our employees are required to wash their hands…

their hands b efore

returning to w ork. Employees mu st wash

R e s t a u r a t eth u rei• rF ihra sn t dQsu b a ef rter 15

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Waste Not Increased benefits from decreasing waste

by Mary Lou Santovec

ore consumers are making purchasing decisions based on “people, planet and profits.” Recent research from the National Restaurant Association has found that more than half of U.S. consumers said they would choose to dine at a restaurant based on its environmental practices, said Laura Abshire, NRA’s director of sustainability policy and government affairs. With the cost of food waste coming in at $165 billion dollars a year according to the National Resources Defense Council, the NRA has listed environmental sustainability and food waste reduction and management as trends to watch in 2015. Sustainability is not only good for the community and the environment. It also helps operators save on operating costs, creates additional revenue streams and provides positive tax consequences. Operators don’t have to sacrifice profits for the environment.

Reduce portion sizes, purchases

Consider these statistics from the Food Waste Reduction Alliance (FWRA), a group founded in 2011 to increase donations to food banks and reduce the amount of food that is sent to landfills. (The NRA along with the Grocery Manufacturers Association and the Food Marketing Institute make up the Alliance.) • About 25 to 40 percent of food that’s grown, processed and transported in the U.S. will never be consumed. • In 2010, 60 million tons of food waste was generated in the United States with some 40 million tons going to landfill. • The U.S. Department of Agriculture estimates that nearly 50 million Americans, including 16 million children, are food insecure. One piece of the sustainability puzzle is to only buy what you need. But good intentions often end up as stashes of ingredients in the back of the house that were bought for dishes that no longer sell. Health concerns and the aging population have many consumers conscious of portion size.

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Planning ahead, using smaller plates and adjusting recipes to creatively repurpose leftovers (or to cope with high-priced commodities) means reduced costs and less waste. Leftovers won’t disappear but packaging can play a significant role in whether food has a longer shelf life or goes to waste. The Food Service Packaging Institute (FSPI), which represents manufacturers who produce front of the house cups, containers, boxes and bags, is reviewing compostable packaging options. “We’re really taking a look at how we can compost and recycle more of it,” said Lynn Dyer, president of FSPI.

Food donations: reuse

Necessity is not only the mother of invention; it usually leads to innovative solutions. In 1992, a Pizza Hut employee sought to redirect the chain’s Personal Pan Pizzas that had exceeded their guaranteed freshness time to organizations that served the needy. That employee eventually left Pizza Hut to create the Knoxville, Tenn.-

Restaurateur • First Quarter 15

based Food Donation Connection. The Connection operates a bit like an “air traffic controller” with a live call center, said Jim Larson, program development director. The Connection links a restaurant who wants to donate leftover food with a local food pantry or meal site. Once the match is made, the charity can pick up the food for free. Currently the organization has 15,000 donor locations in the United States, Canada and the United Kingdom with a database of 30,000 charities, 8,000 of which are active. “Of course we would like them to donate for all the ‘right reasons,’” he said, “but they are a business and we want to make it worthwhile financially if possible.” So operators who donate leftovers to food banks and meal sites can take advantage of tax savings. IRS Form 8283 for noncash charitable contributions allows businesses to earn an incremental deduction for donating surplus food. “The tax savings are calculated based on the amount of food, fair market value, direct costs and blended marginal federal and state tax rates,”

Larson noted. The provision in the tax law has been permanent for C corporations since 1976; for S Corporations, partnerships and sole proprietors, the law is temporary and must be periodically extended. (An extension needs to be approved for donations beyond 2014.) Prepared food can be donated if it hasn’t been served. Tax deductions are higher on prepared food than on raw ingredients. The for-profit Connection receives operating funds from a percentage of tax savings that donors earn. If a restaurant doesn’t have the income, the Connection will not charge it. For easy record-keeping, restaurants using the Food Donation Connection can track their contributions through its Webbased system called e-Log. The charity verifies what the restaurant reports.

Safety first for good deeds

Food donations got a boost by the passage of the federal Emerson Good Samaritan Food Donation Act of 1996, which protects donors from civil and criminal liability if they act in good

faith. Prior to the law, restaurants threw away perfectly good food because of concerns they would be liable if food wasn’t handled properly and caused illness. Wisconsin Statute 895.51(2) also protects donors from liability and was enacted as the result of collaborative efforts by WRA and Second Harvest. Operators are encouraged to follow safe food handling practices for their donations. Charities pick up the food at least once a week; some do it every 72 hours. The Fitchburg and Hilldale locations of the Great Dane Pub donate to Second Harvest Foodbank. “We donate from these two locations because these locations offer a Sunday brunch buffet which provides leftovers that we do not have a use for in our regular menu operations,” said Erik Bamman, head chef at the Fitchburg location. “From each store, we donate anywhere from $100 to $200 worth of food products to Second Harvest weekly depending on the volume of the event that week.” continued on page 28

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continued from page 27 From an operator’s perspective, Second Harvest and other food banks make the donation process simple. “We simply package up what we are donating in containers provided by the food bank on Sunday night and a representative automatically picks it up from our kitchen the following Monday morning,” he said. “We have been donating weekly since the Fitchburg location opened in 2002 and the Hilldale location in 2006.” Tax consequences notwithstanding, there’s another benefit for restaurants to donate—convenience. “When operating a demanding, high-volume restaurant, valuable cooler space isn’t taken up for any extended time,” he said. Pre-scheduled donations also means Bamman and his staff don’t need to spend extra time on the phone arranging for pick up. Schreiner’s Restaurant in Fond du Lac also donates leftover food but on a situational basis. Extra Thanksgiving pies are donated to local food sites. When a food broker comes in with samples, owner Paul Cunningham, asks brokers to leave samples with him, which he forwards to the local food pantry. “We keep it safe and sanitary until it gets in the right hands,” he said. Thanks to groups like the Gleaners, leftover food doesn’t languish in restaurant freezers. “Gleaners is the name we’ve given volunteers who give of their time, vehicles and gas to pick up food from places that’s delivered to food pantries and meal sites,” said Harold Bergeman, food security specialist with the Community Action Coalition for SouthCentral Wisconsin (CAC). The food bank disseminates government surplus so it has a large, walk-in cooler and freezer that allow donations from area restaurants and grocery stores to be stored safely. Gleaners, such as Madison retiree Fritz Krueger who has been with the CAC for 19 years, pick up bakery and food from

Wisconsin

places like Panera Bread, Red Lobster and Olive Garden. When the University of Wisconsin’s Pyle Center, Union South and the Memorial Union host events, they often overproduce food, which a Gleaner will deliver to meal sites. Bergeman noted the program’s benefit to restaurants. “They’re doing a good deed and helping to fight poverty,” he said. “Since their employees have to handle the leftovers [anyway], why not do something good with it?” There are several food donation programs in Wisconsin. Look for one in your area.

Organic waste: recycle to energy

Reduce, reuse, recycle has been the mantra of the environmental movement since the 1970s. But only two percent of food waste is composted or otherwise recycled compared with 62 percent of paper. Schreiner’s Cunningham began looking into recycling the restaurant’s organic waste during the 1980s, even contracting for a while with a local farmer to transform it into compost. “We tried to do this very green thing when it wasn’t very vogue,” he said. “We waited for something for a long time.” Cunningham now has the food waste hauled to the University of Wisconsin Oshkosh where it is turned into energy. The university’s commercial scale dry fermentation anaerobic biogas system turns food waste diverted from student dining halls, local nursing homes and area restaurants into electricity. “Organic waste is the wettest, smelliest and heaviest part of the trash,” said Brian Langolf, director of biogas systems and research development, UW-Oshkosh.

Restaurateur • First Quarter 15

“It’s a complete win-win all the way around — We’d be fools not to do it.” Jennifer DeBolt, The Old Fashioned

Bacteria and enzymes feed on the waste and produce methane, a biogas that contributes to global warming. That methane is then turned into electricity. “We produce eight percent of the university’s power consumption,” he said, enough energy to provide electrical service to 220 homes. Some 10,000 tons of organic yard and food

waste is diverted from landfills where methane is burned to the biodigester and processed each year. Schreiner’s recycles 1,000 pounds of organic waste per week. The wet garbage is placed in six municipal curbside garbage containers, which Sanimax's organic waste collection service picks up and hauls to Oshkosh.

Any way you slice it... you’ve gotta stay cutting edge in foodservice.

Oil for cash

Operators can pay a pretty penny to have their garbage hauled away. Cunningham offsets the cost of hauling the restaurant’s organic waste by having Sanimax also recycle used cooking oil. Recycling waste oil from fryers can turn out to have a positive impact on the continued on page 30

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continued from page 29 bottom line. The Old Fashioned restaurant in Madison has been working with Blue Honey Bio-Fuels for some seven years to recycle their cooking oil— and they’re getting paid for it. “It’s a complete win-win all the way around,” said Jennifer DeBolt, the restaurant’s general manager. “We’d be fools not to do it.” The Old Fashioned produces 50 gallons of oil every two weeks. Each night restaurant staff empties the cooled fryer oil into five-gallon containers to transfer to an outside bin. Blue Honey comes in twice a month to vacuum out the bin. “There’s no maintenance on our part,” she said. For restaurants with smaller quantities or no outside storage, the company provides barrels with snap on lids. In addition to the extra money the restaurant receives from the used oil, recycling also saves on rubber mats. “Grease will eat away at rubber mats and asphalt,” said DeBolt. How much a restaurant makes on their waste oil depends on market demand. If demand for the oil is low, a restaurant might get a check for $20 or $30. “At the peak we were paying well for the oil,” said John Feyen, co-owner of Blue Honey, noting that restaurants were getting checks for $200 to $300.

sustainable business at the University of Wisconsin-Madison. Blue Honey has received it several times. Like the LEED program for green buildings, Green Masters is based on points and tiers. Businesses are evaluated in nine areas: waste, water, energy, carbon, workforce, governance, community, transportation and supply chain.

Steps to success

Becoming sustainable doesn’t happen overnight. The first step is to do a waste audit. “A lot of restaurants don’t understand what’s in their waste stream,” said FSPI’s Dyer. About 75 percent of the waste comes from the back of the house; the remaining 25 percent comes from the front of the house. The second step is to do a packaging audit. Are you still using the packaging bought earlier for dishes that have shrunk in size or been taken off the menu? Is the packaging meeting

current food requirements? “Appropriate packaging can enable sales,” she said. “It can be a walking billboard for operators.” The Food Donation Connection will do a pilot study for operators thinking about donating food. “We come in and create a list of opportunities or food they might want to donate,” said Larson. “It must be both operationally friendly for the restaurant and beneficial for the charity.” UW-Oshkosh’s Langolf is also willing to do a trial with a potential restaurant to determine if it’s feasible to partner with them. The NRA’s Conserve Sustainability Education Program offers online tips and best practices for conducting a waste characterization audit. It also offers education and best practices that help reduce waste, save money and protect the environment. Look for an updated version of the NRA’s food waste toolkit in 2015. WR

Getting the word out

How do you get the word out about your sustainability efforts? Schreiner’s Cunningham posts a sticker in the restaurant’s window about its actions. New placemats will explain the restaurant’s connection with the UW-Oshkosh biodigester. “We’re going to tell the world that we are recycling anything we can and keeping it out of the waste stream,” he said. The Green Masters Program, part of the Wisconsin Sustainable Business Council, is a recognition, reward and support program for businesses committed to sustainability. “It gives them credentials from the outside,” said Thomas Eggert, the Council’s executive director and a senior lecturer of

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EMPLOYEE HANDBOOKS

You Know You Need One Why do you need an employee handbook? An employee handbook lets your employees know what is expected from them, guides your managers, and saves you from making important employee policy decisions as you go. A good handbook can also serve in your defense if you are ever involved in a discrimination lawsuit or unemployment case. Often, one of the first questions you will be asked in employment disputes is “what does your handbook say about this?” But an employee handbook can be a double-edged sword. While a wellwritten handbook can be your friend, an improperly written handbook could be turned against you in a court of law. Following are a couple of the most common “handbook pitfalls” you’ll want to avoid: 1. Don’t write anything that may jeopardize your status as an employment-at-will employer The employment-at-will concept is very important. Under Wisconsin law, employers can terminate an employee at any time with or without reason as long as the employer is not illegally discriminating against someone because of his or her age, sex, race or other protected basis. In writing your policies, you must avoid statements that could lead a

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court to interpret your handbook as a legally binding employment contract. If, for example, you stated that no employee would be terminated without just cause, a fired employee may try to sue you and make you prove in court that you had “just cause” to fire him or her. 2. Don’t include a policy in your handbook that you won’t enforce consistently Most employers don’t create outright bad or illegal employment policies. Employers do run into trouble, however, when they do not enforce their policies consistently. If you write in your handbook, for example, that shifts cannot be switched without management approval, and then enforce that with some of your employees and not with others, there could be problems. At the least, you will have unhappy employees who believe your decisions are unfair. At worst, if the unhappy employee is a member of a protected class, you could face discrimination accusations and legal action. If you are not prepared to enforce a policy consistently, don’t put it in your handbook. 3. Be aware of the differences in how you must treat exempt vs. nonexempt employees There are two basic categories of

employees under labor law – those who are exempt from being paid overtime and those who are not exempt. Generally, non-exempt employees are paid hourly while exempt employees receive salaries. However, not all salaried employees are exempt from overtime. Because the majority of restaurant employees are not exempt from overtime, examples in WRA’s Model Employee Handbook have been written with those employees in mind. Situations that must be handled differently for exempt employees are noted.

Advice on format and distribution The format of your employee handbook can be as simple or elaborate as you desire. A few photocopied pages stapled together may be adequate for your operation. Some companies choose a three-ring binder format, or put each policy on its own page, to allow for easy additions, deletions and updates. Your policies should have clear headings and the handbook should include a table of contents. Also remember to include an effective date. When you update or add policies, be sure to notify your employees. Include an effective date on the new policies and a statement that says the new policy

Restaurateur • First Quarter 15

supersedes the old. Because communicating your policies is so important, WRA strongly recommends going over each page of the handbook with your new employees during orientation. (If you are creating your restaurant’s first handbook, have a staff meeting with all your employees to review the book.) After you’ve done this, have your employees sign a form, separate from the handbook itself, which says they have received, read and understood the contents of the employee handbook. You should have one of these signed forms in each employee’s file.

One more thing You may diligently follow every piece of cautionary advice in the WRA’s Model Employee Handbook and you may double

wouldn’t issue seemingly contradictory opinions on the same issue. These are the trials and tribulations of being an employer.

WRA can help!

check all of your employment policies with a qualified lawyer—and you may still be sued and you may still lose. Every person involved in human resources and labor law has a slightly different interpretation of these issues. If this arena was filled with clear-cut absolutes, two clients with two lawyers (all completely convinced they are right) wouldn’t argue their cases in front of a judge. And different courts

Over the years, the WRA received many requests for a sample employee handbook that was available in an electronic format. Many restaurateurs, especially those with smaller staffs and no full-time human resources personnel, have felt intimidated by the large task of putting their policies into writing and organizing them into an employee handbook. Recognizing the importance of a good employee handbook and acknowledging our members’ requests, WRA created a template containing information on various aspects of employment law and examples continued on page 34

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continued from page 33 restaurateurs can follow while creating their own employee handbooks. WRA’s model handbook contains examples of policy wordings, notes of caution and additional information where appropriate. On topics where the law is definitive, WRA tries to explain the law and how certain policies must be handled. Where the law is ambiguous, you’re given information and guidance on current interpretation. On matters of pure policy, such as vacation, employee meals, etc., we will give you examples of how other restaurants have handled these topics. If your policy seems more or less generous than the examples, don’t conclude that you are doing something wrong—these policies, beyond what the law requires, should be based on your experience and reflect your own unique business.

Which version of the WRA Model Employee Handbook is right for your business? In compiling the Electronic Model Employee Handbook, WRA identified two types of policies to include. The first were the “absolute must-haves.” These are the basic policies every restaurant employer should include in their handbook. The second group are typical subjects many restaurants have addressed in their handbooks. While not as essential as the first group, including policies on these subjects can be very useful. • Following the basic Model Employee Handbook If you are a small restaurant that has never had an employee handbook before, following the basic version may be your best option. The policies we’ve included in this version can generally be used as written, once you fill in your restaurant name where needed. The end result will be a very simple handbook, but one that can serve in your favor if you are involved in a labor dispute. • Following the expanded Model Employee Handbook Restaurateurs who want to give their

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employees a more complete overview of their operations will probably want to consult the expanded handbook. However, these additional policies are not fill-in-your-name type examples. In fact, we do not recommend users copy these example policies as written. With the policies on the expanded list, you must think about which examples (or parts of examples) are appropriate or not appropriate for your business. Be sure to have the handbook you create reviewed by a labor law attorney or qualified human resource consultant to make sure your policies reflect current law.

Additional policies Even WRA’s expanded list only touches on the most common restaurant employment policies. You may certainly include additional policies in your handbook if you think they are appropriate to your restaurant and you are prepared to enforce them consistently. Other topics we’ve seen addressed in restaurant employee handbooks include: job performance/efficiency; advancement opportunities; hours of operation; payroll check cashing; lost paycheck policy; lost and found; moonlighting; access to personnel files; scholarship offerings; grade point bonuses; incentive programs; payday; employee parking; nonfraternization; alcohol beverage service; CPR and Heimlich instructions; and general restaurant industry information. Remember, a good handbook lets employees know what your expectations are and can help you stay on the right side of the law. It can seem like a daunting project, but WRA restaurant members have free access to the Model Employee Handbook (sponsored by Society Insurance) in WRA's online Members Only section found at www.wirestaurant.org. Also keep in mind the WRA Hotline Team is here to help. Call 800-589-3211. WR

Sample Table of Contents

(from WRA's Model Employee Handbook) • Introduction Welcome Establishment History *Purpose of Employee Handbook *Employment-At-Will Statement • Employment Policies *Equal Opportunity Statement *Non-Harassment Policy *Open Door Policy • House Policies Break Times *Code of Conduct Discipline Procedures Drug/Alcohol Use Employee Schedules/Time Off Employee Patronage Equipment Handling Errors Guest Courtesy and Service Holidays Non-Fraternization Overtime Performance Reviews Personal Appearance/Grooming Personal Phone Calls/Visitors *Safety/Accidents/Injuries Security/Monitoring Smoking Social Media and Internet Use Tardiness/Absences/Illness Time Cards Tip Reporting Uniforms • Employee Benefit Policies Employee Meals *Family and Medical Leave Health Insurance Vacation • Food Safety Related Policies Handwashing Hand Antiseptics/Sick Employees Hygienic Practices Safe Food Handling Practices Food Safety Corrective Action/ Inspections *Included in basic version

Restaurateur • First Quarter 15

Midwest Foodservice Expo is

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www.everythingfoodservice.org Just $30 when you register by March 5

WRA restaurant members receive FOUR FREE advance registrations!

March 9-11, 2015 Wisconsin Center Downtown Milwaukee

35 Restaurateur www.everythingfoodservice.org

First Quarter 15 • Wisconsin

March 9-11, 2015 Wisconsin Center Downtown Milwaukee

EXHIBITS, EVENTS and EDUCATION for all of food, beverage and hospitality. Management & Operations

Immigration and Employment Law – Monday at 11:30am How Employee Engagement Drives Growth – Tuesday at 10:00am Sifting Through the Generations – Tuesday at 1:00pm Avoiding Wage and Hour Pitfalls – Tuesday at 2:15pm Saving Money and Energy – Wednesday at 1:00pm

Back-of-House

Culinary Research: Flavor Trends – Monday at 11:30am Best Practices for Serving Gluten-free – Monday at 11:30am Growing Power Farm Tour – Tuesday at 10:00am* Costs & Menu Analysis – Tuesday at 3:00pm Culinary Theater technique demonstrations – all three days Pastry Studio hands-on workshops – all three days

Customer Service

Deliver an Exceptional Experience – Monday at 2:45pm Social Media and Customer Reviews – Monday at 3:30pm A Culture of Service with Zappos – Tuesday at 9:30am or 2:30pm* Dealing with Angry Customers – Wednesday at 10:00am

Events & Catering

Top Trends for Signature Events – Monday at 11:30 am Social Media for the Hospitality Industry – Tuesday at 2:15pm Special Event Menus with Bartolotta’s – Wednesday at 11:30am Tabletop Design Contest – all three days

Trends

Gluten-free Certification – Monday at 9:00am* Restaurant Industry 2015 and Beyond – Monday at 1:30pm Gluten-free Resource Center – all three days Trends Education Series – all three days Wisconsin

*Additional cost for these programs

Restaurateur • First Quarter 15

$30 for 1, 2 or all 3 days! Register by March 5 for $15 savings; $45 onsite WRA restaurant members receive four free advance registrations

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The Exchange networking event – Tuesday at 9:45am College Culinary Competition: In a Pinch & In the Works – Monday, all day Gluten-free Dessert Competition – all three days Beer Pavilion – all three days Design Lab – all three days #questionsanswers – all three days Chef Conference – all three days Evening dinner tours – Monday or Tuesday

Opening Speaker! Chef Richard Blais of Top Chef All-Stars Monday at 10:00am

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WRA Members in the News

WRBN

Wisconsin Restaurant Business News, continued from page 22

Wisconsin Restaurant Business News

Sizzling Chili Bowl Throwdown

Roundtable Ten ProStart teams participated in this year’s event in Wisconsin Dells.

The second annual Sizzling Chili Bowl Throwdown was held October 26 at the Kalahari Resort in Wisconsin Dells. Ten teams of ProStart students paired up with local businesses to create their own chili. The chilis were judged by Gregg Wozniak of ACF Chefs of Milwaukee, Ada Lara Thimke from Lara's Tortilla Flats and Chef Craig Bianco of the Kalahari. The event was open to the public (for $10 admission) and attendees were encouraged to vote for their favorite. The Judge’s Choice winners were Lincoln High School of Wisconsin Rapids partnered with Great Expectations in first place, Wisconsin Dells High School partnered with Dockside Grill and Rum Bar in second, and Neenah High School partnered with Fox Valley Technical College in third. Portage High School partnered with Elite Catering took home the People’s Choice Award. All proceeds from the event benefit the ProStart Program for high schools in Wisconsin. ProStart® is a nationwide, two-year program for high school students that develops the best and brightest talent into tomorrow’s restaurant and foodservice industry leaders. Currently, there are over 90 schools in Wisconsin with the curriculum with over 4,500 students and new schools currently considering joining.

Hotline Q&A

Settling a Tab (Almost 50 Years Later)

WRA got a note from Frank’s Pizza Palace in Appleton with a great anecdote. “Just when you thought you’ve seen everything… this gentleman walks in the door the night before Christmas. He left two five dollar bills on the table with his business card and a note that said ‘46 years ago I walked out on my bill.’ The pizza, sandwich and beer was less than $5—he threw in another $5 for inflation.”

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Joe Bartolotta Inducted Into 40 Under 40 Hall of Fame Joe Bartolotta, owner of the successful Bartolotta Restaurants group based in Milwaukee, was originally selected as a Milwaukee Business Journal 40 Under 40 winner in 1996. The publication has decided to recognize the continued success and accomplishments of past winners by creating a 40 Under 40 Hall of Fame. Bartolotta and three other inductees will be profiled in the paper and honored at a February 23rd event at the Pfister Hotel in Milwaukee. Coulee Region Women magazine shines a light on WRA members Kudos to WRA members profiled in the Coulee Region Women magazine. Featured on the cover were Traci Weber, Lori Helke, Corynn Wieland and Kathy Wilhelm, the four siblings behind 4 Sisters Wine Bar and Tapas Restaurant in La Crosse. Also profiled in the issue were Barb Leis from Red Pines Bar & Grill in Onalaska and the Driftless Café in Viroqua.

Awards Finalists from Wisconsin Congratulations to the state finalists from Wisconsin who will go on to compete at the national level for these National Restaurant Association Educational Foundation awards programs. Visit the WRA website to learn about the finalists’ bios and community programs.

Faces of Diversity – American Dream Award John C. Draper – President of Operations with V & J Holdings Companies, Inc., Milwaukee Caitlin Suemnicht – Managing Partner with Food Fight Restaurant Group, Madison

Restaurateur • First Quarter 15

WRBN Restaurant Neighbor Awards Cornerstone Humanitarian Award – Bruce Kroll, Culver’s of Platteville Small business – Palmer's Steakhouse, Hartland Mid-size business – Food Fight Restaurant Group, Madison Large-size business – Wisconsin Hospitality Group, Waukesha

Chapter Happenings Chapter Challenge On January 26th, the Big Four and Green Bay Chapters held their 10th annual Chapter Challenge event. This year’s dinner was held at La Sure’s Banquet Hall in Oshkosh. Immediate Past WRA Chairwoman Ada Lara Thimke shared recipes for Mexican entrees and appetizers which were prepared by the team at La Sure's. A salsa band, colorful décor and enticing prize packages helped make the evening a big success as $6,000 was raised for the

La Sure’s Banquet Hall was festively decorated for the 10th annual Chapter Challege. Attendees included WRA Board of Directors, WRA members from both chapters and their guests.

NRA’s Restaurant PAC. The chapter with the largest number of members in attendance receives a trophy and bragging rights for the year—this year’s winner was the Big Four Chapter. continued on page 40 Sriracha Chicken Bites™ Ask for Brakebush Code 5584

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In Memoriam

WRA Wisconsin River Valley Chapter Tours Brakebush Facility

Wisconsin River Valley Chapter members pictured at Brakebush Brothers in Westfield.

On November 10th, the Wisconsin River Valley Chapter took a bus trip to Westfield for a tour of the Brakebush Brothers facility. The group enjoyed a delicious meal and a tour conducted by Carl Brakebush, president. WRA West Wisconsin Chapter Showcase The West Wisconsin Chapter encouraged area foodservice businesses to connect with suppliers representing food, beer, spirits, wine and other restaurant products at their Showcase event held on November 17th at Bar-B-Q Express Catering at Eagle's Club in Chippewa Falls.

Giving Back

VFW Leaders and Burger King franchisees gathered at the VFW Headquarters in Madison for the check presentation. Picture (l-r): Wally Hogan, VFW; Phil Allen, VFW Chief of Staff; Thomas Tradewell, VFW Past Commander-in-Chief; John Giese, VFW Department Commander; Jack Doyle, Franchisee in DeForest; Mike DeRosa, Franchisee in Eau Claire; David Behrend, VFW National Military Services; Tony Askins from Burger King's marketing department; Jennifer Taege, Franchisee in Marinette; Gary Hubert, Franchisee in Chicago; and Thomas Prevost, Franchisee in De Pere.

Burger King Franchisees Support Vets and their Families On January 27th Burger King franchisees from Wisconsin gathered in Madison to present $50,000 to the VFW’s Unmet Needs program. This program helps military vets and families with basic life needs, so they worry less about financial hardships and can focus instead on serving our country. WRA member and PAC Trustee Mike DeRosa explained that Burger Kings have been involved since 2007. This is a franchisee-run program—100% run and donated by franchisees, with the approval of the national organization. Since 2007, the franchisees have donated $300,000 to the Unmet Needs program. More information about Unmet Needs can be found at www.unmetneeds.com

Wisconsin

Robert D. “Bob” Nueske Nueske passed away on January 12, 2015 from complications following knee replacement surgery. As the owner and president of Nuekse’s Applewood Smoked Meats in Wittenberg, he helped build the small family business into a nationally recognized brand. Their bacon is regularly praised by national media outlets like The New York Times and is a favorite amongst celebrity chefs and restaurateurs. His father, the son of Prussian immigrants, began selling smoked meats in 1933. Nueske, who grew the family business with his late brother James, was recently nominated to the Wisconsin Meat Industry Hall of Fame. Always a community-minded individual, he served on the board for Associated Bank and the Brian LaViolette Foundation. An avid traveler, he toured the US and Europe and particularly loved visiting the Czech Republic annually. Born in Wausau in 1947, he served as an Army medic in Germany. Five years ago, he began raising alpacas in Wittenberg and had recently purchased the Liberty Lodge in Sister Bay. He is survived by his wife Darlene, whom he married in 1969, and their three children, Tanya, Justin and Nathan, and a grandson. Branko Radicevic Radicevic passed away on December 31, 2014 at the age of 91. Born in Belgrade, Yugoslavia, he arrived in America in the 60’s. His father, Milun, had opened Three Brothers in the mid-1950s hoping that his three sons could join him after the family had been torn apart during World War II. Radicevic earned a business degree at UW-Milwaukee, worked on both coasts and started his own family before returning to Milwaukee in 1972 to help with the family business. He worked for more than four decades at the family’s award winning restaurant (which won a James Beard Foundation award in 2002 in the America’s Classics category) known for its Serbian menu offerings and welcoming ambience. He is survived by his wife Patricia and their children Jelena, Branislava, Milunka and Branko Jr. WR

Restaurateur • First Quarter 15

ACCESS your HOTLINE TEAM

Having the right information at the right time can save you money and headaches. You could try to find the answer for yourself, but WRA’s Hotline Team makes it easy. No hassles— confidential answers to your questions.

Access the WRA Hotline

800-589-3211

hotline@wirestaurant.org www.wirestaurant.org

First Quarter 15 • Wisconsin

Restaurateur

BEER

GROWLERS Have Your Customers Asked You About Growlers?

f you have customers who are craft beer lovers, you might want to consider selling growlers. Growlers are typically 64-ounce jugs, many times made from dark brown glass, with handles on them. State law allows establishments with Class B liquor licenses to fill growlers with draught beer, seal the tops and sell them for offpremise consumption. Why are growler sales taking off? For one thing, beer connoisseurs tend to prefer draught beer over bottled beer, and growlers allow them to take draught beer home with them. Also, there are beers brewed at local breweries and brew pubs that are not sold in bottles. These beers may be found on tap at local bars and restaurants, and the growler allows

them to be enjoyed at home. The business owners are driving growler sales, too. Growlers have a better profit margin than bottled beer, and they bring in customers who are willing to pay for a premium product. They also generate return customers. Establishments can sell their own growlers with their own branding, and refill them for a lower price. For a business that already has craft beers on tap, the cost of getting started is minimal. The biggest expense is the growlers themselves, which can cost as low as $5 each, with your branding on them. You also need a way to seal them and a way to clean them. The seals can be as simple as caps that cost a few cents each and shrink-wrap seals that cost even less.

Some grocery stores are filling growlers, as well. Those that are selling growlers have been able to obtain Class B liquor licenses, although grocery stores typically have Class A licenses. Class A licenses only allow sales for offpremise consumption, in the original sealed containers. So, the vast majority of grocery stores cannot legally sell growlers. One final consideration, to make sure your growler sales would be legal, check with your city, village or town clerk to be sure that local ordinances allow it. Milwaukee, Madison and various other cities have modified their ordinances in recent years, to clarify that growlers would not be considered “open containers.” WR

Filling and Cleaning Requirements Here’s a quick overview of state requirements for growler filling and cleaning. When filling growlers, you need to always make sure that there is an air gap between the bottle and the beer tap. When customers come in to have their growler refilled, you will need to rinse it with hot water. If you are going to allow exchange returnables, then the growlers will need to be washed, rinsed and sanitized under an approved plan and additional license. Questions about growlers or other alcohol regulations? Call WRA Hotline Team member Pete Hanson at 800-589-3211.

Wisconsin

Restaurateur • First Quarter 15

Products You’ll See at Expo 2015 The Midwest Foodservice Expo is a top regional event for the food, beverage and hospitality industry. With over 300 exhibits to visit, you’ll see, taste and touch everything you need for your business! It’s an interactive, all senses experience where you’ll walk away inspired. It’s all happening March 9-11 in Milwaukee.

Here’s a preview of some of the products you’ll see.

– New since March 2014

– Exclusive Expo Discount

Aero Glove Opens a glove with a puff of air and allows the user to insert their hand into the glove after hand washing to reduce the opportunity for cross contamination. 10% off the unit price with pre-order at the show!

Brain Booster Special Wholesale cost! A unique blend of blueberry, mint and sage. It also includes ginkgo, lemon balm, parsley and eleuthero to help increase mental focus, clarity and memory.

Hankscraft, Booth 926

Aldelo Touch POS-iPad POS for Restaurants

Urbal Tea, Something Special from Wisconsin

Affordable and flexible, featuring unlimited menus, groups, items, modifiers, pizza builders, price levels, discounts, free 24/7 support, free Cloud Back Office and free upgrades.

Cornerstone Processing Solutions Inc, Booth 615

Brew Pub Lotzza Motzza Pizza Comes in 10 fantastic flavors and is made with over 1/2 pound of award-winning mozzarella cheese. Pizzas in 9" and 12" sizes. Save $6.00 per case on show orders!

Brew Pub Lotzza Motzza Pizza, Booth 343 American Metalcraft Vidacasa Buffetware

Cocoa Amore A rich and creamy cocoa! Just add hot water and enjoy the remarkable cocoa flavor. Available in 6 flavors. 10% off all Cocoa Amore Cocoa!

No more open-flames or melting ice on your buffet. Designed for chefs and caterers seeking efficient ways to keep food hot or cold, without electrical cords, fire or ice.

Woolsey Associates, Booth 712

Boxed Water Is Better Part sustainable water company, part art project, part philanthropic project and completely curious. $1.00 off per case!

Boxed Water Is Better, Booth 1018

Coffee Masters, Booth 338

Dinerware as a Service™ A complete restaurant POS system billed as a monthly subscription. Offers 24/7 support and lifetime equipment and software upgrades— all at an affordable monthly rate!

Wisconsin Point of Sale, Booth 327

First Quarter 15 • Wisconsin

continued on page 44 Restaurateur

Doo-Wa Ditties Boneless Wings Crispy coated, savory whole muscle chicken breast with a lighter fritter breading.

Brakebush Brothers, Inc., Booth 215

Hot Dogs Bite into a Vienna Beef hot dog! Our Chicago-Style hot dogs are made only from fine cuts of fresh, never frozen, domestic beef.

Vienna Beef/Red Hot Chicago, Booth 641 Fruit Fly BarPro Keg Spacer and Dolly

Completely eliminates your fruit fly infestation within 24 hours. Protects your establishment for up to four months.

New easy and convenient tools for storing and transporting kegs. Allows 2 kegs to be stacked while both are tapped. Pair it with the KegDolly for easier transport and keep kegs off the floor. 20% off orders placed during the month of March!

Fruit Fly BarPro, Booth 317

Gold’n Plump® Chicken

Kavanaugh Restaurant Supply, Booth 514

Premium quality, highly trimmed and raised with care on Wisconsin and Minnesota family farms. From fresh to frozen, all natural to marinated, find chicken products to fit any menu.

Mandy's Mood Foods Original Hot Sauce Blazing nectar hot sauce is locally handcrafted. Sweet and spicy sauce made with peaches, habaneros and honey. Pairs perfectly with any seafood.

GNP Company™, Booth 408

Mandy's Mood Foods, Something Special from Wisconsin Hope's Royale An over the top, absolutely delicious, all butter gourmet cookie made with loads of chocolate, macadamia nuts and fresh coconuts. Comes in frozen pucks and will last 5 days after baked. Place a 10 case order and receive a $25 American Express Certificate!

Matchbox 360 See drastically reduced cooking times and energy costs! One oven bakes, broils, grills and roasts. Features revolutionary precision impingement technology and programmable cooking. An additional 5% off any sale at the show!

Hope's Cookies, Booth 617

Clark, Malone & Associates, Inc., Booth 220 Hoshizaki CPT Pizza Prep Table State-of-the-art prep table with stainless steel exterior and anodized aluminum interior. Solid state digital controller with temperature alarms. The cooling rail utilizes a unique ducted air distribution system. Special Discount!

Redco Foodservice Equipment, LLC, Booth 333

Wisconsin

Milk Magic Caffeinated Infusions An easy, tasty and profitable iced coffee program in a hot growth category. No equipment to buy or capital investment. 80%+ profit margins. Zero added calories or sugar! 10% Show Discount!

Magic Straws, LLC, Booth 906

Restaurateur • First Quarter 15

Monin Organic Syrups Flavors Made with organically grown pure cane sugar and organic/ natural flavors with no additives or preservatives. Certified USDA Organic, Kosher, GMO Free, Dairy Free, Gluten Free and Vegan.

UP Coffee Roasters, Booth 748

Nueske's Applewood Smoked Bacon Cheddar Bratwurst Plump, smoky bratwursts made with bits of applewood smoked bacon blended with pure pork and chunks of real cheddar cheese, packed into pleasantly snappy natural casings.

Nueske's Applewood Smoked Meats, Booth 640

MUSICbox

Pest Control Services

A music delivery system that stores, schedules and plays background music. Access millions of pre-licensed songs and never worry about the legalities of playing music in your business. Sign up and get the first month free plus 50% off MUSICbox hardware!

Interior/exterior fly control, rodent protection, stinging insect and mosquito protection for buildings and patios. 25% off initial B.A.N. Service! (Up to $200 Value)

PCMusic, Booth 924

Batzner Pest Management, Booth 829

NCR Silver Restaurant POS An affordable, advanced POS system allows simplified ordering, advanced order routing, event based pricing and more! $50 off each hardware bundle with subscription!

NCR Hospitality-Datacom, Booth 315

Pixel Point - Point of Sale Systems Packed with all of the functions you need for your business. Includes new tablets, free demos and quotes with low monthly payments. 10% off on all orders at the Midwest Foodservice Expo!

Euthenics, Inc., Booth 708

continued on page 46

Visit Booth 738 for amazing show specials!

www.monsterflytrap.com First Quarter 15 â&#x20AC;˘ Wisconsin

â&#x2014;?

800.435.2960

Restaurateur

Premium Mashed Potatoes Consistent, high quality with a homemade taste and texture, made with Idaho russets and mixed with real grade AA butter and fresh milk. Refrigerated, but never frozen. Comes pre-cooked to offer labor savings.

The Urban Collection Culinary apparel that is the perfect combination of edgy fashion and forward-thinking functionality. Featuring bold stripes, denim and new twists on traditional classics.

The Boelter Companies, Booth 602

Mrs. Gerry's, Booth 1019

VITO® 30 oil filter system An easy, fast and hygienic filtration solution for the kitchen, which saves up to 50% of oil costs. An economic wonder, saving oil, labor, time and expense. 10% off the normal price!

Sanitizing Wash 'N Walk Clean and sanitize both kitchen floors and drains. EPA-registered to kill 99.9% of Listeria, E.Coli, Salmonella and Staphylococcus* from hard surfaces.

VITO Fryfilter, Inc., Booth 420

*5 minute contact time needed.

Ecolab, Booth 907 Wicker Park Dinnerware Smith & Forge A mainstream, masculine hard cider that’s built from apples and built to refresh even the manliest palate. 6% ABV. Certified Gluten Free.

MillerCoors, Booth 646

Durable hotel porcelain features a high foot and a contemporary square shape. For appetizers, side dishes and bar fare. Also great as accent pieces.

Edward Don & Company, Booth 902

Squeezable Sauerkraut Tired of soggy buns and wasted leftovers from usual sauerkraut? Convenient, portable, sanitary and tasty, squeezable sauerkraut is perfect for tailgating, picnics, cookouts and more!

Winter Moon A colorful blend of Wisconsin root vegetables, including butternut squash, red and gold beets, carrots and gold potatoes. This blend is ready to toss with seasonings and roast or add to recipes.

Sconnie Foods, LLC, Something Special from Wisconsin

Fifth Season Cooperative, Booth 837

MIDWEST FOODSERVICE EXPO March 9-11, 2015

Wisconsin Center • Milwaukee, Wisconsin

www.everythingfoodservice.org Exhibit Hall Hours Mon: 11am-5pm Tues: 10am-5pm Wed: 10am-3pm Your 3-day pass is only $30

FREE advance registrations for WRA members!

Wisconsin

Restaurateur • First Quarter 15

FDA MENU LABELING

he Food and Drug Administration (FDA) recently released final regulations to explain a 2010 law that will require many chain restaurants (those with 20 or more locations operating under the same name) to add calorie data to menus. It also will require them to provide additional nutrition information to guests on request. The National Restaurant Association (NRA) provided this overview of the basics.

Who's affected? The law applies to restaurants and similar retail food establishments with at least 20 locations that operate under the same name and sell substantially the same menu items across their locations. Smaller, independent restaurants can comply voluntarily. The NRA fought to ensure that the regulations also apply to restauranttype foods sold in convenience stores and grocery stores. The NRA will fight efforts by these sectors to get Congress to exempt them from the rules.

When? The rules go into effect Dec. 1, 2015. At the NRA’s urging, the FDA gave restaurants a year to comply. Originally, the FDA proposed a sixmonth timeframe, but the NRA noted the tremendous challenges and

costs associated with creating new menus and menu boards. The oneyear implementation period will help restaurants more effectively absorb the additional burden.

to beverages, including some alcoholic drinks. Not included: Daily specials, custom menu orders, general-use condiments, test-market items and some other temporary and seasonal items.

What's required?

Compliance

Starting in December 2015, affected establishments will be required to: • Display calories clearly and prominently on menus, menu boards and drive-thru displays for standard menu items. Calorie information must be displayed on signs near menu items in the case of self-service, buffet and cafeteria lines. • Make other nutrition information available in writing on request. Additional information includes data on calories from fat, total fat, saturated fat, cholesterol, sodium, total carbohydrates, sugars, dietary fiber and protein. • Include a menu notice advising guests that further written nutrition data is available on request for standard menu items. • Include a succinct statement on the menu advising guests how calories fit into a recommended daily diet.

The law will require restaurants to have a “reasonable basis” to substantiate their nutrition data, such as nutrient databases, Nutrition Facts labels, laboratory analysis and other means. The NRA made a strong case for this standard, rather than holding restaurants to a standard used for packaged foods produced in a food-processing facility.

Which menu items are covered? Standard menu items are covered, including food at buffets, salad bars and cafeteria lines, as well as combination meals and self-service items. It applies

First Quarter 15 • Wisconsin

Prememption States and localities cannot set different or additional requirements for establishments covered under the federal law. Federal preemption would also apply in the case of smaller establishments that voluntarily opt in to the federal standard. WR

Additional resources:

NRA website—www.restaurant.org Legal summary from Hogan Lovells, Dec. 1, 2014 FDA website—www.fda.gov/Food/ IngredientsPackagingLabeling/ LabelingNutrition/ucm217762.htm

Restaurateur

We asked restaurant operators from around the state:

If you had a show on the Food Network or Travel Channel,

The Back Burner

what would it be called and what would it be about?

Simmer on this The History of Food! It would be about local/regional dishes and how they originated and became what they are today.

There's 1000 Stories in the Naked City: Following our 100 employees with diverse backgrounds such as psychics, physicists, musicians and poets... along with our thousands of crazy customers we interact with every week.

Brian Francis, owner Mulligans Irish Pub and Grill, Franklin Mssrs. Messer – My brother and I travel the world touring distilleries both large and small, discovering, learning and sharing the intricacies of whisky, its history, culture, the food it accompanies, and its place in polite society. Chris Messer, owner Kusaka Restaurant, Mineral Point

Mark Gold, owner Pizza Shuttle, Milwaukee I would never have a show on Travel Channel or Food Network. I would have it on PBS. They’re more genuine in teaching you something as a viewer. I certainly would want my show to be about educating, more than trying to entertain. Joe Muench, co-owner/chef Maxie’s, Blue’s Egg and Story Hill BKC, Milwaukee

We do many, many wedding receptions each year so... The Wedding Show—No bridezillas, just ladies needing help trying to figure it out!

Life is Short… Eat Dessert First

Norm Eckstaedt, owner Red Circle Inn, Nashotah

Paul Cunningham, president Schreiner’s Restaurant, Inc., Fond du Lac It would be called, Two Sisters Cook Italian. Claudia and I would cook, chat, recall family stories and cook mostly Italian food. Joanne Palzkill, owner Draganetti's Ristorante and Taverna Grill, Eau Claire

Restaurant Humor – It would be a show about the many humorous situations that develop in the restaurant business, including funny customer comments/requests. Don Thompson, owner Red Mill Supper Club, Stevens Point

So Much More… It would be about survival of a small sub shop in a village of 400 people and how it makes a difference in local events, charities and people’s lives as a place their family has come to for generations. How it has been the first job for many young people and has helped them develop strong work ethics and values.

LCD HDTV

Paula Seewald, owner Katie's Subs, Pound Hula Girl at Heart – It would be about my influences of living on Maui for 13 years and how to incorporate it into Wisconsin cuisine—or any cuisine for that matter. Suzzette Metcalfe, chef/owner Metcalfe Restaurant Inc. dba The Pasta Tree Restaurant & Wine Bar, Milwaukee

LCD HDTV

Share with your fellow restaurateurs on the next Back Burner question—visit www.wirestaurant.org/backburner 48

Wisconsin

Restaurateur • First Quarter 15

You watch your business. WRA will watch your back. Be a WRA member

800-589-3211 www.wirestaurant.org

ve rtise r

Photo Credits

dex

From top to bottom; left to right

American Transmission Company.......... p.11 Anderson's Maple Syrup, Inc.................. p.31 Brakebush Brothers, Inc.......................... p.39

Cover

p.22-24

feature people.......................... Robert Churchill/

hand washing............................ Lasse Kristensen/

iStockphoto.com

p.3

Cornerstone Processing Solutions, Inc............................................ p.19

red plate. ..... Gregory Gerber/shutterstock.com

Dierks Waukesha.......................... back cover

p.10-11

EWH Small Business Accounting S.C......................................... p.33 GNP Company / Just BARE Chicken...... p.17

dog..................................Aninka/iStockphoto.com young waitress..................... Oktay Ortakcioglu/

iStockphoto.com

p.12 reserved sign.............................. Brian A Jackson/

Jacob Leinenkugel Brewing Company...... p.5

chef cooking peppers. .... pidjoe/iStockphoto.com

Monster Fly Trap / Flies be Gone........... p.45

shutterstock.com

p.26 cut waste. .................... jwblinn/shutterstock.com

Heartland Payment Systems..................... p.1

Job Corps....................................................... p.9

shutterstock.com

chef washing................................ wavebreakmedia/

iStockphoto.com

p.28-29 recycle wall.............. cubrazol/shutterstock.com fryers........................ Kondor83/shutterstock.com p.30-31 server..................Sergey Nivens/shutterstock.com p.32-33 handbook.............. emilie zhang/shutterstock.com

p.14-19

interview................... pan_kung/shutterstock.com

feature people.......................... Robert Churchill/

iStockphoto.com

p.42

Reliable Water Services............................. p.7

bearded guy........ panic_attack/iStockphoto.com

next door growler......................... Tracy Sanders

fireman.......... Flashon Studio/shutterstock.com

beer taps.......................... somsak nitimongkolchai/

Riverside Foods............................................ p.2

woman w/cell phone....................... PeopleImages/

p.47

Society Insurance........... inside front cover TCI Architects/ Engineers/Contractor. ........................... p.25

iStockphoto.com

shutterstock.com

drive-thru. ....Susan Law Cain/shutterstock.com p.20 cutting onions............................ siamionau pavel/

shutterstock.com

p.48 ? plate..............Oleg Golovnev/shutterstock.com

Vernâ&#x20AC;&#x2122;s Cheese, Inc...................................... p.23

First Quarter 15 â&#x20AC;˘ Wisconsin

Restaurateur

Fresh Success! D

ierks k Waukesha understands the demands of operating

a successful restaurant and can help you navigate the difficult re waters off today’s t d ’ marketplace. Providing you with 15,000 of the very freshest products available is only the beginning.

Check us out our to Profitability” Check usat out at“Journey the Midwest Foodservicefood Exposhow April 2nd, 3rd & 4th. in Call for details. March 9-11, 2015 booth #320

MENU PLANNING MARKETING STRATEGIES

RECIPE SUGGESTIONS PROFITABILITY ENHANCEMENT

Call us today to find out more of the Dierks difference . . . here’s to your success!

Wisconsin

Restaurateur • First Quarter 15