Wisconsin Restaurateur - First Quarter 2017 by Wisconsin Restaurant Association

The Magazine of the Wisconsin Restaurant Association

Info to Go Q & A Restaurant Operations Resources

M Foodseidwest rvice Ex

• Record Retention Requirements • Overtime Rule Update • Working with Your Health Inspector • Legal Claims Regarding Job Titles

po March 1 3 1 5 It’s par tt Part co rade show. Part ne nference. two whole lo rking. And a t of fun !

Economic Enigmas

Local, national uncertainties affect outlook for restaurant industry in 2017

First Quarter 2017

www.wirestaurant.org

Vol 84 • No. 1

A small amount of foresight can avoid harm to employees or customers as well as protect the bottom line

sue! –get this s i s i h t Enjoy n members arter qu tio Associa resource each le valuab

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Wisconsin

Restaurateur â&#x20AC;˘ First Quarter 17

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Restaurateur

and fo t s r WE

LOCAL JOINTS

We’ve been a regular in Wisconsin for more than 150 years. And, if only the wood-paneled walls in its bars could talk. Here’s to all those nights spent going to fish fries, duckpin bowling and losing at bar dice. We can’t wait to see what the next 150 years will bring.

Wisconsin

Restaurateur • First Quarter 17

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 2017

Vol 84 • No 1

8 Info to Go:

Answers from the WRA Hotline Team

12 Midwest Foodservice Expo

It’s part trade show. Part conference. Part networking. And a whole lot of fun!

14 Creating Safe Spaces

A small amount of foresight can avoid harm to employees or customers and protect the bottom line

22 Legal Claims Regarding Job Titles 24 Economic Enigmas

Local, national uncertainties affect outlook for restaurant industry in 2017

4 A La Carte 6 Chair’s Column 7 President and CEO’s Column 42 Wisconsin Restaurant Business News 44 Social Media Rewind

30 Working With Your Health Inspector 33 Overtime Rule Update 34 Record Retention Requirements 37 Get Your Hands on These Featured Products at the Midwest Foodservice Expo

Co-editors Tracy Kosbau & Katie Reiser Art Director Gary Cox Advertising Director Ryan Pettersen Managing Editor Susan Quam

Circulation Director Ryan Pettersen Layout and Electronic Imaging Shane Sanders Printing Royle Printing, Sun Prairie

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 17 • Wisconsin

Restaurateur

Visit us online at www.wirestaurant.org

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

What’s Hot

Wondering what the future holds for restaurants in 2017? The National Restaurant Association surveyed nearly 1,300 professional chefs— members of the American Culinary Federation—on which food, cuisines, beverages and culinary themes will be hot trends on restaurant menus in the year ahead. According to the survey, menu trends that will be heating up in 2017 include poke, house-made charcuterie, street food, food halls and ramen. Trends that are cooling down include quinoa, black rice, and vegetarian and vegan cuisines.

WRBN

Top 20 Food Trends

1. New cuts of meat (e.g. shoulder tender, oyster steak, Vegas Strip Steak, Merlot cut) 2. Street food-inspired dishes (e.g. tempura, kabobs, dumplings, pupusas) 3. Healthful kids’ meals 4. House-made charcuterie 5. Sustainable seafood 6. Ethnic-inspired breakfast items (e.g., chorizo scrambled eggs, coconut milk pancakes) 7. House-made condiments 8. Authentic ethnic cuisine 9. Heirloom fruits and vegetables 10. African flavors 11. Ethnic spices (e.g. harissa, curry, peri peri, ras el hanout, shichimi) 12. House-made sausage 13. House-made pickles 14. Ancient grains (e.g. kamut, spelt, amaranth, lupin)

Roundtable

15. House-made/artisan ice cream 16. Whole grain items in kids’ meals 17. Protein-rich grains/seeds (e.g., hemp, chia, quinoa, flax) 18. Artisan cheeses 19. Savory desserts 20. Gourmet items in kids’ meals

Top 10 Concept Trends

1. Hyper-local sourcing (e.g. restaurant gardens, onsite beer brewing, house-made items) 2. Chef-driven fast-casual concepts 3. Natural ingredients/clean menus 4. Environmental sustainability 5. Locally sourced produce 6. Locally sourced meat and seafood 7. Food waste reduction 8. Meal kits (e.g. pre-measured/prepped raw ingredients for home preparation) 9. Simplicity/back to basics 10. Nutrition WR Menu trends today are beginning to shift from ingredient-based items to concept-based ideas, mirroring how consumers tend to adapt their activities to their overall lifestyle philosophies, such as environmental sustainability and nutrition. Also among the top trends for 2017, we’re seeing several examples of house-made food items and various global flavors, indicating that chefs and restaurateurs are further experimenting with fromscratch preparation and a broad base of flavors. –Hudson Riehle, Senior Vice President of Research for the National Restaurant Association.

“

Hotline Q&A

Wisconsin

Restaurateur • First Quarter 17

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Restaurateur

W R A B o ar d Directors

o f

Executive Committee Chair of the Board Susan Patterson Al & Al’s Stein Haus, Sheboygan

Chair

Looking Forward to the Year Ahead! by Susie Patterson Al & Al’s Stein Haus, Sheboygan

ello, my name is Susie and I am your WRA 2017 Chairwoman of the Board. I am excited about this chance to introduce myself to you. I am a second generation German immigrant. My parents founded Al & Al's in Sheboygan after migrating from Germany in the early 50’s. My father, Alfons, and uncle, Alois, opened Al & Al’s Stein Haus in 1961. The legacy of our family has been going strong for 56 years now. I am proud to continue serving traditional German cuisine and culture. We are fortunate to have a niche in the area as the only German restaurant for miles. We celebrate our German heritage all year long, with our Oktoberfest celebration as the highlight every first weekend in October. After 10 years on the WRA Board, I was honored to be asked to join the Executive Committee. I would like to thank Charlie Gray for placing his trust in me to fulfill the duties of this exciting position. I thank the WRA Board, President & CEO Ed Lump and the WRA staff for their guidance and support during my years as a board member. I have been President of our Eastern Shore Chapter for several years and have made many great friends around the state during my tenure as a member of this association. I have strong feelings about membership opportunities provided to us at the chapter level. It’s an excellent opportunity to share ideas and experiences with our peers. Prior to each local and state meeting I look forward to learning from the experience of my fellow restaurateurs. Sharing ideas with them is invaluable, especially in the small business world. The volume of knowledge that is opened to us through discussing the issues we share and problem solving has been invaluable. I would invite everyone to give their local chapter meeting a try and see how working as a team, with the same goals and against the same pressures, can improve your business. Being able to share common threads can lead to positive changes, and you never know how much you can benefit from a different perspective. My focus as your Chairwoman is simple; I plan to explore the area of workforce development. There are very serious issues in the pool of employees available to our industry. The lack of responsible, dependable staff is felt across Wisconsin. The Governor recently announced that unemployment in Wisconsin is down yet again. While this is great news for the Wisconsin economy, I still hear stories of restaurateurs everywhere unable to find anyone to fill open positions. It is difficult to pinpoint the issue with today's workforce. While some might point to a welfare-dependent labor force, others may point the finger at the millennial generation. However, we are employers, business owners, and leaders in our community. It is not for us to ask why, but for us to deal with the hand we have been dealt. We need to change with our workforce. How can we tap into unexplored areas for finding new employees? How do we retain the employees we have? How do we encourage future generations to look to our industry for work? There are a lot of questions that are being asked by us as restaurateurs both publicly and privately. During my time as chairwoman, with your help, I hope to come up with some answers. I look forward to your input and thoughts on this very important issue. Please feel free to email me (at susie@alnals.com) and join in the discussion. Wishing you all the best in the year ahead.

Chair Elect Jean Landreman Landreman's Family Restaurant, Kaukauna Treasurer David Flannery Apple Holler Restaurant, Sturtevant President & CEO Ed Lump, fmp Wisconsin Restaurant Association, Madison Immediate Past Chairman Chico Pope Buckhorn Supper Club, Milton JoAnne Palzkill Draganetti's Ristorante & Taverna Grill, Eau Claire Area Chris Wiken Packing House, Milwaukee Danielle Baerwald Erv's Mug, Oak Creek 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 Lynn McDonough Connell’s Restaurants, Eau Claire Chairman Elect Russell Tronsen Badger High School, Lake Geneva Treasurer Rhoda Steffel Mark's East Side, Appleton Secretary/Executive Officer Ed Lump, fmp Wisconsin Restaurant Association, Madison Immediate Past Chairman RC Schroeder, Jr. Fox Valley Technical College, Appleton WRA Chair of the Board Susan Patterson Al & Al’s Stein Haus, Sheboygan Mac Dorn Culver's, Johnson Creek Joe Anderson Woolsey & Associates, Waukesha 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.

Wisconsin

Restaurateur • First Quarter 17

Chairman

President & CEO

2017—Filled with Opportunities by Ed Lump, FMP WRA President and CEO

WRA Board of Directors

n 2016, and for much of the last several years, WRA’s Hotline team receives calls from apprehensive restaurateurs about impending laws and regulation. Among those were: compliance with the Affordable Care Act (ACA), menu labeling, tipping issues, labor law enforcement and, most recently, impending overtime changes. We also faced ongoing demonstrations in Milwaukee, Madison and other cities demanding a $15 Minimum Wage. With a new president and congress controlled by the same party, there are opportunities to change and repeal these laws and regulations. There are also likely to be tax reductions across the board. The National Restaurant Association (NRA) and the Wisconsin Restaurant Association (WRA) are well positioned to take advantage of these opportunities. In Wisconsin, WRA is making a strong push to eliminate the entire Personal Property Tax and pass a pre-emption of local municipalities from passing “Fair Scheduling” ordinances. However, whether nationally or in Wisconsin, this won’t just happen. Members must respond when called to action with emails, calls, letters and even visits to their state legislators, US Representatives and US Senators. From top to bottom, we must be a team. Moving on… recent same store sales for quick service restaurants (QSRs) are near flat and have been for some time. Same store sales for the chain casual dining segment has been in decline. There is some thought that middle class families are dining at home more often and that this is the reason for stagnant sales. Now, I’m not an expert on this subject, but what I see is a surge in business and number of locations of independent diners, casual restaurants and supper clubs. TV shows like “Diners, Drive-Ins and Dives,” “Chopped” and others have captured the public’s eye. Creativity, value, community, service and love trump consistency and speed every time. In independent restaurants, the employees from bartender to waitstaff tend to be long timers and the owner or a family member is almost always present and knows everybody. The food tends to be from scratch, local and always from an exact recipe. This is a winning formula from the supper club on down. This isn’t to say that chain restaurants are going away. No; what I am saying is that there is tremendous opportunity for the independent restaurant that keeps up to date, clean, treats employees fairly, serves good food and supports the community to compete, succeed and grow in today’s marketplace. In an uncertain time, the public wants what you offer. Finally, WRA produces the Midwest Foodservice Expo held March 13-15. This is an incredible opportunity for restaurateurs, managers, chefs, cooks, bartenders and servers to be motivated to excellence. You can get up to date on the latest products, services and ideas. If you are not from Milwaukee, you can experience the exciting dining scene that the city has become. Milwaukee is on the move. The new Bucks Arena is going up, as are several skyscrapers. Changes for the better are noticeable everywhere downtown. Mid-March is a great time to come to Milwaukee to learn and relax. Don’t miss this opportunity. I hope to see you there!

First Quarter 17 • Wisconsin

L R

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WRA

h a p t e r

h a i r p e r s o n 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

Milwaukee Chapter Brad Hammen Outback Steakhouse Brookfield (262) 796-9580

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 Lars Johnson (area representative) Al Johnson's Swedish Restaurant Sister Bay (920) 854-2626

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

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

Vacationland Chapter Timothy Tyler Nick’s Family Restaurant Spooner (715) 635-3129

Green Bay Chapter Jay Gosser Legends Brewhouse & Eatery Green Bay (920) 662-1111

West Wisconsin Chapter Lynn McDonough Connell's Restaurants Eau Claire (715) 723-5656

La Crosse Chapter Gary Rudy Rudy’s Drive In La Crosse (608) 782-2200

Wisconsin River Valley Chapter Eric Freund Sky Club Plover (715) 341-4000

Madison Chapter Jason Salus Radisson Madison (608) 833-0100

Restaurateur

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

by K atie R eiser

• They must receive a 30-minute meal break if working more than 6 consecutive hours. The break may be unpaid. Remember, the minimum wage for minors is $7.25 per hour—there is no teen minimum wage. However, you can pay the opportunity wage of $5.90 per hour for the first 90 days of employment. On the 91st day, the wage must increase to $7.25 per hour. Please, please, please don’t forget to have a work permit on file for every employee under the age of 18! Too many operators overlook this.

Is there a new I-9 that I should be using? USCIS Form I-9

Employment Eligibility Verification

Department of Homeland Security U.S. Citizenship and Immigration Services

OMB No. 1615-0047 Expires 08/31/2019

►START HERE: Read instructions carefully before completing this form. The instructions must be available, either in paper or electronically, during completion of this form. Employers are liable for errors in the completion of this form.

ANTI-DISCRIMINATION NOTICE: It is illegal to discriminate against work-authorized individuals. Employers CANNOT specify which document(s) an employee may present to establish employment authorization and identity. The refusal to hire or continue to employ an individual because the documentation presented has a future expiration date may also constitute illegal discrimination.

Section 1. Employee Information and Attestation (Employees must complete and sign Section 1 of Form I-9 no later than the first day of employment, but not before accepting a job offer.) Last Name (Family Name)

Date of Birth (mm/dd/yyyy)

Middle Initial

First Name (Given Name) Apt. Number

Address (Street Number and Name)

U.S. Social Security Number -

Other Last Names Used (if any) State

City or Town

ZIP Code

Employee's Telephone Number

Employee's E-mail Address

I am aware that federal law provides for imprisonment and/or fines for false statements or use of false documents in connection with the completion of this form. I attest, under penalty of perjury, that I am (check one of the following boxes): 1. A citizen of the United States 2. A noncitizen national of the United States (See instructions) 3. A lawful permanent resident

(Alien Registration Number/USCIS Number):

4. An alien authorized to work

until (expiration date, if applicable, mm/dd/yyyy):

Some aliens may write "N/A" in the expiration date field. (See instructions) QR Code - Section 1 Do Not Write In This Space

Aliens authorized to work must provide only one of the following document numbers to complete Form I-9: An Alien Registration Number/USCIS Number OR Form I-94 Admission Number OR Foreign Passport Number. 1. Alien Registration Number/USCIS Number:

2. Form I-94 Admission Number:

3. Foreign Passport Number: Country of Issuance: Signature of Employee

Today's Date (mm/dd/yyyy)

Preparer and/or Translator Certification (check one): I did not use a preparer or translator.

(Fields below must be completed and signed when preparers and/or translators assist an employee in completing Section 1.)

Q: A:

One of my competitors seems to working young teens too late in the evening. Didn’t the rules for scheduling teens change a few years ago?

You are right, since 2011 Wisconsin law has mirrored federal law when it comes to teen schedules. This means that things got more restrictive for scheduling young teens (14- and 15-year-olds) but less restrictive for older teens (16- and 17-year-olds. Here are the most basic facts about scheduling teens... 14- and 15-year-olds: • Labor Day through May 31, they may not work before 7:00 a.m. or after 7:00 p.m. • June 1 through Labor Day, they may not work before 7:00 a.m. or after 9:00 p.m. • They may not work more than 6 days per week. • They may work up to 3 hours on school days and 8 hours on non-school days. • They may work up to 18 hours during school weeks and 40 hours during non-school weeks. • They must receive a 30-minute meal break if working more than 6 consecutive hours. The break may be unpaid. 16- and 17-year-olds: • State and federal laws do not limit the hours that minors 16 years of age or over may work, except that they may not be employed during hours of required school attendance. (So, once school is out they may work as much as they want—or you need.) • If employed after 11:00 p.m. they must have 8 hours of rest between the end of one shift and the start of the next shift. • They may work an unlimited number of hours in a day and in a week, but must be paid overtime for any hours over 10 in a day, even if they work less than 40 in the week.

A preparer(s) and/or translator(s) assisted the employee in completing Section 1.

Wisconsin

I attest, under penalty of perjury, that I have assisted in the completion of Section 1 of this form and that to the best of my knowledge the information is true and correct. Today's Date (mm/dd/yyyy)

Signature of Preparer or Translator Last Name (Family Name) Address (Street Number and Name)

First Name (Given Name) City or Town

State

ZIP Code

Employer Completes Next Page Form I-9 11/14/2016 N

Page 1 of 3

Yes indeed! Employers are now required to use a revised version of the government’s Form I-9 when hiring new employees. Here’s a heads up—the instructions for the form now total 15 pages—yikes! The United States Citizenship and Immigration Services, a division of the Department of Homeland Security, published its new version of the form Nov. 14. As of Jan. 22, 2017, all U.S. employers should be using it. I-9 forms are used to verify an employee’s identity and eligibility to work in the United States. The USCIS said the revised three-page form will be easier to complete on a computer. It is also

Restaurateur • First Quarter 17

Info to Go designed to reduce confusion and will help employers avoid technical errors that could result in hefty fines. The USCIS said employers must remember that the revised I-9 form must still be printed out so employees and/or their preparers can sign them. They can be stored on- or off-site in a single format or combination of formats, such as paper, microfilm or microfiche, or electronically. Go to the USCIS website (www.uscis. gov/i-9-central) to learn more about the changes to the I-9 form.

I am fed up with those music licensing companies. If I pay one of them how come the others keep contacting me?

We get many calls and emails from frustrated members about music licensing, so you’re not alone. Global Music Rights (GMR) more recently joined ASCAP, BMI and SESAC as a Performing Rights Organization (PRO). If you are playing music in your restaurant, chances are that you need to be paying for the privilege, unless you

are covered by the exemptions for radio and TV, use the commercial version of a music service like SiriusXM or have a jukebox with a separate license. ASCAP, BMI and SESEAC—and now GMR—are the four PROs that serve as clearinghouses between the creators and owners of copyrighted music (think Bruce Springsteen, Beyoncé or Old Blue Eyes) and the people who want to publicly perform this music (you). The music you play in your restaurant— whether it’s played on an iPhone, CD or by a live band—is a product created

First Quarter 17 • Wisconsin

by composers and owned by music publishers. Copyright laws require you to obtain advance permission to play their music (or use their product). It would be virtually impossible for a restaurant owner to negotiate separate licenses with copyright owners. Consider all of the different songs that get played during just one evening at your restaurant. Blanket agreements with the PROs allow you to play the music from the companies’ repertories. The PROs then pay royalties which are the compensation that composers and publishers are entitled to. The price you paid for songs on iTunes (or for a CD you purchased back in the day) only covers the right for you to listen privately to the music. When you play a song in a public venue, federal copyright law dictates that it is a public performance. I know you aren’t going to like this… but each organization represents different songwriters, composers, music publishers and copyright holders. A license with ASCAP doesn’t authorize you to play

Restaurateur

continued on page 10

Info to Go

continued from page 9 music in GMR, BMI or SESAC’s repertory. It’s quite tricky to only play music from one PRO’s repertory. Remember, WRA members are entitled to a discount with BMI. For more information call BMI at 800-925-8451. For more details, call or email the WRA Hotline Team or check out the Better Business Bureau’s helpful article, “Music in the Marketplace,” available at www.bbb.org.

If one of my employees who handles food is sick, can I have her stay away from food prep and work as a cashier instead?

Wisconsin’s Food Code outlines that employees who are ill with diarrhea or vomiting must be excluded from the establishment. Years ago, if an employee had diarrhea or was vomiting, he could have been reassigned to nonfood preparation tasks—called a restriction. (Employees with chronic gastro-intestinal conditions or who are pregnant have special exemptions.) Be aware that the

Food Code currently mandates that employees with vomiting and diarrhea stay away from the workplace for 48 hours, instead of the previous 24 hours. It might be a hassle to try to work around an ill employee’s absence, but

Excerpted from WRA Ill Employee Notice

The Wisconsin Food Code requires employees to inform the manager on duty if he/she is ill with the following: Any foodborne illness (see your supervisor for a list) • Diarrhea • Vomiting • Jaundice (yellowish discoloration of skin, eyes or inside of mouth) • Sore throat with fever

the money and stress that it could end up costing you if an ill employee causes a foodborne illness outbreak definitely overshadow any inconveniences you might face following the rules in the Wisconsin’s Food Code. While it has always been the responsibility of the restaurant operator to monitor the health of their employees, the Food Code has very specific reporting requirements for both the employee and employer. As an employer you must make sure your managers can recognize diseases that can be transmitted by food; inform your employees of their reporting requirements; restrict or exclude affected food workers; and notify the health department when an employee is diagnosed with a “big six*” illness: (*highly dangerous, infectious and hard to kill organisms: Norovirus, Salmonella, Shigella, Shiga toxin producing E coli, Hepatitis A and Salmonella typhi). Norovirus is particularly easy to spread and typically causes vomiting and

• Wound or boil that contains pus on skin anywhere on body unless covered by approved means Additionally, if living with a household member diagnosed with foodborne illness–or–living with a household member attending or working in a setting where there has been a confirmed foodborne illness outbreak If you are ill, you must not work! The Wisconsin Food Code does not allow you to work in the restaurant if you have the following health issues: • Jaundice – Until cleared by health practioner • Diagnosed with a foodborne illness (see your supervisor for list) – Requires approval from health department to return to work • Vomiting – Symptoms must cease for at least 48 hours before returning to work • Diarrhea – Symptoms must cease for at least 48 hours before returning to work The Wisconsin Food Code does not allow you to work around food, utensils or equipment if you have the following health issues: • Sore throat with fever (without approval from regulatory authority) • Wound or boil that contains pus (that is not properly covered)

Wisconsin

Restaurateur • First Quarter 17

Info to Go diarrhea a day or two after exposure, often accompanied by cramps, nausea, headaches, fatigue, muscle aches and a low-grade fever. It is highly virulent and is spread through infected feces, vomit or from touching a contaminated surface. Frequent hand washing, particularly after using the bathroom and prior to handling food is key. Wisconsin’s Food Code requires workers to tell managers when they are ill, and managers must make the decision whether to exclude the employee from work. Educating your managers is crucial. An excellent way to do this is through the ServSafe® Manager course. Sharing basic food safety information with your entire staff is also recommended. WRA’s Model Employee Handbook contains language to use in your own handbook to properly inform your employees. Some inspectors are asking operators to show a training sign-off sheet (sample available in the Model Employee Handbook). A sign-off sheet is not a mandatory requirement but the

Wisconsin Department of Agriculture, Trade and Consumer Protection (which merged with the Wisconsin Department of Health Services this summer) and WRA recommend its use. It is in your best interest to be able to show that your employees were informed of these requirements.

I know teens aren’t supposed to sell drinks but I am wondering if a teen could take a drink order?

This is how the Department of Workforce Development sees it: The minor can take a drink order— that is, they can listen to the customer asking for a drink, write it down, enter it into a system, etc. They cannot serve the drink, dispense it or give it away. They can collect money from a customer. When we say that they can’t “sell, serve, dispense or give away,” we mean they can’t hand the customer the drink, pour it, mix it, etc. They can be involved in the financial transactions. WR

See What’s New - Booth #401 Midwest Foodservice Expo

RWA Sliced and Diced Natural Chicken Breast

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First Quarter 17 • Wisconsin

Restaurateur

www.EverythingFoodservice.org

A 3-in-1 Experience

March 13-15, 2017

March 13-14, 2017

Wisconsin ateur â&#x20AC;˘ First Quarter 17 Wisconsin Center Wisconsin WR R e s tâ&#x20AC;˘a u rMilwaukee,

Midwest Foodservice Expo Bringing together all segments of the restaurant, foodservice and hospitality industry.

2017’s Speaker Spotlight

• Explore and discover products that are changing business • Get tips on building and retaining a strong team • Improve customer experiences with the latest tech solutions • Learn how to grow and improve your business

Part trade show. Part conference. Part networking.

And a whole lot of fun!

Founder/CEO of Growing Power & former professional basketball player, Will Allen ~ Growing Power and the Good Food Revolution Host of Wisconsin Foodie, Kyle Cherek; Newaukee; The Bartolotta Restaurants; The Pizza Man ~ How to Engage and Retain Millennial Customers and Employees Former Southwest Airlines Trainer, Jason Young ~ SERVICETOPIA: The Ultimate Customer Service Experience ~ Lead Smart – Essentials of High Performance Leadership Culver Franchising System, Inc. ~ Cause Marketing Through the Eyes of Culver's Toppers Pizza ~ Gen Z – How Your Restaurant Can Market to the NextGeneration of Consumers

So what should you expect? New Products & Exhibitors

An incredible range of exhibitors supplying the latest and greatest for all of your business needs. Front of house. Back of house. And everything in-between.

Grow Your Network

Find new connections and exchange ideas in one of the many networking opportunities.

Training

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n ounce of prevention is worth a pound of cure goes the axiom. When it comes to safety, a small amount of foresight can prevent employees or customers being harmed and protect the restaurant’s reputation and bottom line. The industry is full of potential hazards. Employees can slip and fall on a greasy floor, cut or burn themselves with sharp or hot items, even sprain or strain themselves when lifting and carrying something that’s awkward or heavy. Customers can slip on a puddle of liquid or trip on the way to the restroom. Many of these hazards are preventable if you have a mindset toward safety. But in a fast paced environment, even best practices can fail, said Nathan Haupt, general manager for Schreiner’s Restaurant in Fond du Lac. A puddle that’s not

Wisconsin

wiped up or highlighted with a sign, a knife cut or a grease burn can lead to a worker’s compensation claim. “It’s not catastrophic like in manufacturing,” he said. “But little stuff can quickly turn into a mountain.” Haupt emphasizes vigilance as the first level of safety. Schreiner’s consistently has a manager on the floor every day the restaurant is open. “Our ownership and management are in the restaurant every day of the week,” he said. “When we’re here, we’re doing our rounds and we have our eyeballs on everything.” “We can deal with things literally as they’re happening. Staff can share with us in real time what they’ve seen or experienced.”

OSHA regulations: avoiding hazards The Occupational Safety and Health

Administration (OSHA) requires operators to make and keep the workplace safe from recognized hazards that can cause death or physical harm to a worker. Prevention is key. Operators are responsible for having safe tools and equipment—and for properly maintaining them. Potential hazards should be highlighted with color codes, posters, labels or signs to warn employees of dangers. First aid kits, emergency plans and reporting responsibilities in the event of an accident must be on-site and easily accessed. Because OSHA considers the restaurant industry to be relatively low risk, most operators aren’t required to keep records of work-related illnesses and injuries, but of course must carry worker’s compensation insurance for employees who might be injured on the job. OSHA recommends operators

Restaurateur • First Quarter 17

A small amount of foresight can avoid harm to employees or customers as well as protect the bottom line

conduct an annual safety audit to spot potential issues.

Training: key to prevention “We do spend a lot of time on training and preventing problems,” Jason Valentine, vice president, operations for Cousins Subs, acknowledged. “We have

training tools and systems in place.” Cousins requires its employees to use its Cousins University, a mobile friendly, training application featuring interactive quizzes. These are not your father’s training videos with the dated wardrobe, poor acting and laughable scenarios. Cousins University features

Help!

Q: A:

Is there help available for safety issues at my restaurant? A great place to start would be to search the revamped Buyer’s Guide on the WRA website www.wirestaurant.org and search for supplier members who offer safety related services and products. The OSHA website – www.osha.gov has many free downloadable or interactive tools that can help you make sure you are following their standards and maintaining a safe workplace. Give your local chapter of the American Red Cross a call or check out their website. They have publications and classes for businesses.

First Quarter 17 • Wisconsin

“micro learning” and emphasizes accountability. “What we’ve done differently is that we’ve invested in people creating content rather than just in trainers,” said Valentine. The corporation hired a former Cousins front-line employee, Riley Kirchoff, as their graphic designer for training and operations. Kirchoff has created 18 training modules, all of which last just five minutes or less. The modules “gameify” learning, but emphasize specific outcomes. “We still have to make sure people are learning and not just playing games,” he said. Schreiner’s produces a monthly newsletter that’s distributed with the paycheck “so we know they get it,” said Haupt. If the restaurant is having a rash of a particular type of incident, it can be addressed in the newsletter. continued on page 16

Restaurateur

continued from page 15 Cameras in the restaurants also record activity 24/7. “If something happens and it’s preventable, we can adapt or change our current policies as need be,” he said.

Life and death emergencies: choking, heart attacks

Food safety: it’s all about training In 2016, Cousins rolled out a new series of raw chicken products, which had the potential for significant risk for both employees and customers. Before launching the new product, “we had a [three-tiered] plan on training and execution that was very effective,” said Valentine. Step one was purchasing new equipment to protect the customer and the employee from the hazards posed by uncooked chicken. Step two was making the process involved in cooking and assembling the products user friendly. Valentine, who came up the ranks from a front-line employee, knew firsthand that any process must be realistic, easy to execute and consistent. The third step was people. Before going live, the company prepared its employees to succeed. “We put a lot of time in online learning and on-site training,” he said. There have been no incidents. To guard against foodborne illnesses, the company is in “prevention mode.” Managers have a checklist that records the temperature of the food twice a day. Although the company does tours of third-party vendor warehouses, “we don’t try to solve safety issues from outside the restaurant,” said Valentine. “We give the managers the process to protect their own environments.”

Wisconsin

For Schreiner’s the longevity of its workforce plays a significant role in preventing problems. “Retention is a built-in safety net,” said Haupt. “We’re not having to continuously hire and train.” Chico Pope, owner of the Buckhorn Supper Club in Milton, has a similar advantage. “We have a staff that doesn’t turn over much,” said Pope. “It’s been many years since we’ve filed a worker’s

compensation claim.” Despite a clean record on employee safety, Pope and the Buckhorn have experienced several choking incidents among their customers. “I have performed the Heimlich maneuver three times in the last six years,” said Pope, “and one employee performed it herself on a customer several months ago.” Following the first incident, the Buckhorn scheduled a training class that reviewed the Heimlich as well as cardio-pulmonary resuscitation. Pope has also hung posters explaining how to perform the Heimlich throughout the restaurant. In addition, the Buckhorn has both an automated external defibrillator (AED) and an EpiPen available for people who experience cardiac arrest or anaphylactic shock. Staff are trained to administer either tool. Schreiner’s also has an AED on site.

Food-allergy Emergency

Q: A:

Wasn’t there some recent legislation about epipens in Wisconsin? In 2015, Gov. Walker signed a law allowing restaurants to obtain epinephrine auto-injectors (commonly referred to as Epipens—a popular brand name) and keep them on hand, in case of a customer food-allergy emergency. The law also applies to preschools, summer camps, colleges and other entities that may encounter individuals with life-threatening allergic reactions (anaphylaxis). The program is voluntary. The WRA Board of Directors voted in 2013 to support the initiative, as long as it included liability protection for restaurants, their principals and employees. WRA’s government relations team got an amendment added to ensure restaurants would face no additional liability from the new law, whether they choose to participate, or not. In practice, the law allows a restaurant operator to get a prescription from a doctor for an epinephrine auto-injector, and to have that prescription filled at a pharmacy. The restaurant must have at least one employee trained to use the epinephrine auto-injectors. The training is available online and only takes about 30 minutes. The training has to be taken once every four years. The Red Cross offers a course for only $20 (Visit www.redcross.org). Keep in mind you will need to make sure the prescription is kept current.

Restaurateur • First Quarter 17

Fire: smoke or conflagration Since the ban on smoking in indoor spaces was enacted, the risk of certain types of fires has declined. However, the back of the house remains an obvious hazard. “In my experience, not properly cleaning the facilities is one of the big causes of fires,” said Tony Giovannetti, manager of the fire division at Green Bay’s Vorpahl Fire and Safety. Another cause? Employees not knowing how to work the appliances, especially those that use gas. Vorpahl sells kitchen equipment in

addition to providing fire extinguishing and fire suppression systems and training on fire safety. The company will clean and replace the filters under kitchen hoods that capture grease. For an operator, having a fire may seem like an incredibly rare event. But from where Kevin Wondra, director of sales and marketing at Fond du Lac’s Society Insurance sits, “it’s not surprising to us.” Of all the potential hazards to hit a restaurant, fire is the most severe, he said. “It costs the most and puts the entire [restaurant’s] livelihood at stake. “For a restaurant owner, their retirement plan is their business. Fire could wipe all that out.” Understanding the damage that fire can do, people are willing to “take a little more interest in their assets,” said Vorpahl’s Giovannetti. As part of its training program, Vorpahl works with employees to identify all classes of fire and procedures to follow in the event one occurs.

Their PASS system—pull, aim, squeeze and sweep—teaches employees how and when to use the two types of extinguishers. Mix them up and a small flame can easily become a conflagration.

Slips and falls: the benefits of ergonomics Slips and falls are the incidents that occur with the highest frequency, said Wondra. For employees on the cooking line, the tile floor gets very slippery continued on page 18

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continued from page 17 without a non-slip floor mat and nonslip soles on shoes. It’s important to use an appropriate cleaning solution to eliminate grease on the floor. In the front of the house, Wondra urges operators to use best practices in training employees to recognize the often-overlooked wet spot on the floor and clean it up or place a warning sign. This time of year melting snow will pool at entrances and exits and then freeze causing a temporary, yet very hazardous situation. Schreiner’s has a full-time dedicated staff member whose duty it is to salt and shovel during the winter. If the snowfall is too heavy, kitchen staff help out. Managers also come in early to shovel and salt. Many painful injuries occur when an employee doesn’t perform the correct lift or attempts to lift something that’s too heavy for them. Although Schreiner’s has a dedicated stock person who does all the heavy lifting, that employee has help from a motorized conveyor system. Supplies come in by truck and are put on a conveyor that moves them into the restaurant’s basement. “The stock person just has to stock the upstairs kitchen,” said Haupt. “A fry cook doesn’t have to run downstairs to get something because it’s already stocked in the pantry.” Hazard avoided.

Natural disasters: effective communication is necessary Not all accidents are manmade. Just ask Andy Coaker, risk and safety manager with HopCat/BarFly Ventures, whose

Wisconsin

Spontaneous Combustion

Q: A:

I’ve heard about several restaurant fires that were traced back to grease and oil on napkins and towels. What’s that all about? It’s an alarming trend. People sometimes joke about spontaneous combustion, but it can happen and isn’t a joke. Spontaneous combustion refers to the gradual increase in temperature, called an exothermic reaction, of a flammable material to the point of ignition. The exothermic process is a chemical reaction during which heat is generated. It's likely that the exothermic reaction occurred from the oxidation of the oils on the fabric. Once the oils are exposed to a certain amount of heat (like in a dryer) the temperature will begin to rise and will continue until the oil and fabric smolders and ignites. Some of the factors related to spontaneous combustions are the amount of oil, the type of oil and the type of fabric. Un-removed oil will cause a buildup of oxidized, residual oil. Now that more unsaturated cooking oils like canola, soybean, corn and sunflower are being used, the probability of spontaneous combustion has increased. Additionally, the use of cotton towels to absorb spills contributes to this naturally occurring phenomenon. The single most effective means of reducing the chances of fire is the complete removal of the oil during laundering. Here are some tips: • Thoroughly rinse all oil and grease soaked towels with a combination of water and degreaser. Once the water and degreaser have been applied and hand rubbed, rinse the towels under running water to help remove grease. • Wring the towels as dry as possible. • Place towels in a covered metal container and close the lid tightly. If the lid is not closed tightly, an uninterrupted flow of oxygen could aid in the spontaneous combustion process. Remember, even towels that have been thoroughly rinsed could still contain residual amounts of oil that could ignite. A tightly sealed metal container is the best defense against spontaneous combustion. • Do not tightly pack soiled towels in the storage container. If the towels are tightly packed the heat generated from the drying process will not dissipate. If the metal container is full, additional towels should be individually laid flat (nothing above or below them) on a noncombustible surface until completely dry. • Terry cloth towels are the most susceptible to spontaneous combustion. The individual terry fibers create a massive amount of surface area where the oils can collect. The large amount of surface area makes this type of towel much more absorbent, but also harder to clean oils from after use. • If you use a professional laundry service, cleaning towels should be exchanged frequently.

Restaurateur • First Quarter 17

job includes overseeing loss prevention for the company. Headquartered in Grand Rapids, Mich., BarFly Ventures is the parent company for several bars and restaurants in Michigan as well as HopCat in Madison. In 2016, a tornado hit Grand Rapids. “It wasn’t like something you’d see in a movie, but it did get part of the city before it dissipated,” said Coaker. It also caused a previously unknown safety issue. During the incident, Coaker and his colleagues found it difficult to have effective communication with the staff and managers of the company’s Grand Rapids locations. “Staff followed the policies that had been in place but the policies didn’t account for a natural disaster,” he said. Worse, “one instance is not the same as the next so there’s no cookie cutter policy” that could have been implemented. “Since that time, it’s forced us to look at ways to communicate with our staff and managers,” said Coaker.

“This training gives employees the tools to proactively get ahead of safety [problems] before they occur” –Andy Coaker Upgrades to communication have taken on several forms including emergency e-mails and phone applications that allow texting and alerts to staff. The company is also working to find better ways to monitor situations before disaster strikes. Programs that track weather, crime and other issues in the communities where BarFly has its properties are being assessed. “These [programs] will allow us to remotely monitor these sites and give us alerts based on location,” he said. “We’ll be able to alert managers so they can make good decisions. We’re empowering managers to do what’s most effective.”

Safety tools: partner with others Like many restaurants, when BarFly opens a new location, they have a corporate training team that trains employees on everything from service to safety procedures. This training gives employees the tools to proactively get ahead of safety [problems] before they occur, said Coaker. “We want to be proactive rather than reactive.” The company is also rolling out a safety reference guide next year that will address anything that could possibly come up. “If they can’t get a hold of someone, the staff will have a hands-on resource to consult,” he said. BarFly has developed its own safety resources combining internal audits, external resources and a constant collaboration of their operations team. “We’ve developed our own training materials specific to our brand and our own culture that are tiered to the high standards we’re looking for,” said Coaker. continued on page 20

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continued from page 19 But BarFly is not totally reinventing the wheel. “One thing we encourage is partnering with others in the industry,” he said. “Some of our best information comes from those who have succeeded at a higher level in the industry.” Society Insurance has partnered with the Wisconsin Restaurant Association to offer a variety of insurance products, training and safety audits for over 30 years. Wondra serves on the WRA board, a position that alerts the company to industry-specific safety problems—allowing them to head them off with new products before they become huge risks. “We’re a large expense on a restaurant’s profit and loss statement and we want to work with [operators] so something [bad] does not happen,” he said. Wondra recommends operators conduct an annual safety audit either by one of the company’s agents or by a manager/owner. “Over the course of a year your exposure may change,” he

said. For example, there could be a new employee who wasn’t trained properly. Also, regular use causes more wear and tear on the building and equipment.

New threats: ever evolving For operators, cyber risks are the newest frontier. Don’t think you’re immune to hackers. If you run a customer’s credit card on anything but a point-of-sale database on your computer, you could

be open to a costly hack. Many restaurants are now conducting business over the Internet allowing customers to pay for carry out or delivery orders on their website. Society is launching a new product for policy holders that covers cyber risks. Workplace violence is also an evolving threat. In a webinar, hosted by the National Restaurant Association, Terri M. Solomon of the Littler Mendelson law firm in New York recommended five tips for preventing workplace violence. • Adopt a zero-tolerance policy on employee-involved workplace violence and publicize it. • Train staff. • Conduct background checks. • Do a safety audit. • Create a threat/incident management team. Preventing trouble is always preferable to cleaning up after it. Make sure your restaurant puts safety on the front burner. WR

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or any business, it’s important to be careful when advertising job openings. Make sure to use gender neutral language that does not specify or imply gender (think firefighter, instead of fireman). Some restaurants may still be using outdated terms that infer a particular sex for an open position on staff. For example: Use server (not waitress or waiter) Use host (not hostess) Use busser (not busboy) Not only is it a more modern approach, but it may help you avoid getting ensnared with an Equal Rights Division claim. A serial complainant has filed hundreds of these claims with the Wisconsin Department of Workforce Development's Equal Rights Division. Milwaukee attorney Barry Chaet alerted WRA to this growing issue. Chaet recently represented a restaurant in such a case. Because the cases involve relatively low dollar amounts, there is typically a settlement, but it is still a hassle and expense that you should avoid. Be especially careful to avoid gender specific job titles in on-line job postings. It appears that this is the source of these claims. The federal Equal Employment Opportunity Commission has this information about job advertisements in their listing of Prohibited Employment Policies/ Practices: It is illegal for an employer to publish a job advertisement that shows a preference for or discourages someone from applying for a job because of his or her race, color, religion, sex (including gender identity, sexual orientation, and pregnancy), national origin, age (40 or older), disability or genetic information.

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Economic Enigmas

Local, national uncertainties affect outlook for restaurant industry in 2017

by Mary Bergin

ohn Weinrich says his hometown is finally getting the respect it deserves, and that benefits his restaurant of 27 years, Newport Shores in Port Washington. The wellpositioned supper club—windows overlooking Lake Michigan—sits next to the city marina, but the downtown’s vitality suffered after the end of commercial fishing, decades ago. Momentum is changing as the lakefront community is rediscovered. The neighborhood soon gains a 44-unit luxury apartment building, which is in addition to recently completed condo projects downtown. “Port Washington is a growing area,” Weinrich says, and that already bodes well for his business. “Some couples walk over three or four times a week.” Add national attention: A daily fish fry is one reason why Coastal Living magazine counts Newport Shores as one of the “best seafood dives” in America. Around 300 miles northwest, the outlook seems much bleaker to Betsey Acrey of The Birchwood Café and Diner. She moved from Texas in 2005, after many years of vacationing in the area with her family. She says the population of Birchwood, 442, is projected to keep dropping. “The survival of businesses is based on the tourism industry,” Acrey explains, and a lack of new reasons to visit is complicated by the sale and conversion of resorts to condo units. Volunteers run the area’s chamber of commerce—she is one of them—and “we try to provide monthly activities to the area” to attract visitors “but that proves

Wisconsin

more difficult each year as our membership declines.”

Factors affecting growth

Is 2017 destined to be a happy or unhappy new year? Your own level of optimism may depend on the economic health of your community, how well you compete with or complement the competition, trendiness of cuisine, customer loyalty and myriad other factors. “Different parts of the country demonstrate different rates of growth in employment and population, which are two important factors that play into restaurant industry growth,” notes Bruce Grindy, chief economist for the National Restaurant Association. “We expect to see the fastest growth in those

Restaurateur • First Quarter 17

Newell-Anderson in Rock County. She owns Lucy’s Loon Lake Coffee and Deli, inside of a Janesville food cooperative, and says the local unemployment rate is at a 16-year low, retail sales hit record highs for 12 consecutive quarters and “incidental customer traffic” from Interstate 90 continues to grow. “It seems like there is a new company or an existing company announcing an expansion every month,” NewellAnderson says. “Consumers are spending. The demand for eating out is strong.” As she sees it, the area’s many new fast-casual restaurants are “increasingly competitive,” and restaurants also face more competition from grocery stores because of expanded offerings of prepared foods. “If we assume the economy continues to grow, I think food and beverage sales will continue to grow,” she says. “Building a loyal customer base is a key variable for my business. Repeat customers drive bottom-line performance.”

indicators in the Pacific, Mountain and South Atlantic regions into 2017, much like we did in 2016.” He predicts limited-service restaurants will continue to outpace the full-service segment, “driven by off-premises business and consumers’ need for convenience.” Regardless of restaurant concept, “there are a lot of moving parts” that “all have to work in concert to run a successful business. Balancing cost management—especially with rising labor costs—with building and maintaining sales volume will be crucial.” Joe Koss, CEO for Culver’s, believes “a higher level of price sensitivity for the consumer will last through the first half of 2017, at least.” Although Culver’s has expanded to 24 states, the challenge is “trying to gain the same level of recognition in Florida, the Carolinas and Georgia (newer locations) as we have in Wisconsin.” The future looks promising to Lucy

“If we assume the economy continues to grow, I think food and beverage sales will continue to grow.” Lucy Newell-Anderson, Lucy's Loon Lake Coffee and Deli

continued on page 26

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“Our latest presidential election has citizens holding onto their money... some citizens feel the outcome could be far better or far worse.” Nancy Viswanathan, OM Indian Fusion Cuisine

Recession aftermath

In Birchwood, Acrey acknowledges the value of loyal customers, too, but “many times it’s not enough to sustain business during the slower months as their pockets are only so deep” and poverty is an ongoing reality. Acrey says 76 percent of her area’s public school students qualify for a free or reduced-fee lunch, and the food pantry next to her diner consistently serves “well over” 300 men, women and children from 150 families. Nancy Viswanathan of OM Indian Fusion Cuisine, Madison, also recognizes that 2016 “has apparently been a tough year for many people, and all anyone can do right now is stay hopeful.”

Adjusted Predictions

Quick-service chains are expected to outperform full-service restaurants in 2017, the research firm Technomic told CNBC in late 2016, and that should help boost sales for the overall restaurant industry during the new year. A decline in consumer traffic prompted the Chicago-based company to shave its mid-year predictions before 2017 arrived. So now growth of 0.8 percent for full-service and 2.2 percent for limited-service restaurants (numbers adjusted for inflation) are expected. “Major full-service chains, especially in the casual dining sector of the market, are really struggling,” says Joe Pawlak of Technomic, but “independents seem to be holding their own as consumers are gravitating to these establishments due to their unique offerings, local orientation and strong value propositions.” Compromising success for fast-casual restaurants are menu prices that “have risen to a level where the perceived value for 26

Wisconsin

Her restaurant opened almost one year ago, near an array of restaurant chains and franchises. She remains thankful for Madison residents’ support of small businesses, especially family-owned and locally operated restaurants that serve “authentic cuisine.” “The risk is far greater” when such a business opens anywhere, she observes, but Madison’s strong craving for locally owned restaurants leaves “little doubt in my mind that the demand will ever subside.”

The Trump card

An economic wild card is the unknown impact that the nation’s new president will have on businesses and consumers. “Our

a typical consumer has eroded,” says Technomic colleague Erik Thoresen, but fast-casual remains among the fast-growing sectors of foodservice. Bruce Grindy, the National Restaurant Association’s chief economist, expects more of the same from 2016 to 2017. “Restaurant sales will continue to post moderate growth, despite a range of challenges that face restaurant operators,” he says. “Key economic indicators will also keep heading in the right direction, with employment, personal disposable income and population also growing at a moderate pace.” But Grindy warns “some of that effect is outweighed by challenges like rising labor costs and continued consumer caution when it comes to spending.” Population and employment growth will continue to create additional business, he says, and drive much of the expected industry growth. “More consumers mean more eating occasions, and higher employment levels mean a stronger need for convenience and a better cash-on-hand situation for consumers,” he says.

Restaurateur • First Quarter 17

latest presidential election has citizens holding onto their money” because of uncertain times, Viswanathan says, and “some citizens feel the outcome could be far better or far worse.” Both she and Koss of Culver’s realize the federal leadership change may affect the restaurant industry. “We’ll see what that means from tax policy and regulatory perspectives,” Koss says. The NRA’s Grindy agrees: “There is a level of uncertainty going into the new year, as a power shift in Washington, D.C. may impact the operating environment.” The stock market set record highs shortly after the presidential election, notes Professor Brian Bergquist of the University of Wisconsin Stout School of Hospitality Leadership. “Everyone is feeling very optimistic based on the last election,” he asserts, “and that’s good news for the restaurant industry.” Newport Shores' Weinrich expects positive changes under President Trump because he believes his predecessor

“stifled the workforce. People didn’t need to work because of government handouts. I have employees who wanted their hours cut so they can keep their health insurance” subsidy. Adding, “There are plenty of jobs out there, but people don’t want to work.”

Labor pains

A labor shortage is an ongoing concern for restaurateurs, particularly as the number of restaurants increases. “Just a few years ago, nobody was opening restaurants and it seems today like everyone is,” says Chris Franks, co-owner of Buck and Honey’s, Sun Prairie. Population growth fuels the boom, “a plus for most restaurants,” and an estimated 90 percent of Buck and Honey’s customers are within a 20-mile radius. The tight labor market “would seem about to get tighter,” Franks says. “We’re expecting wage pressure as a result of demand.” Koss notes that, as unemployment continued on page 28

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continued from page 27 rates drop, “it is harder to attract and retain good employees,” which means wages might need to increase. Although Culver’s has no planned price increases, “we continue to monitor the environment.” Bergquist at UW-Stout notes that not all wage issues work against the restaurant operator. Example: a federal judge’s preliminary injunction on new overtime rules that were to go into effect Dec. 1. The action would have required previously exempted employees who work more than 40 hours per week to be paid overtime if their salary was less than $47,476 per year.

Consumer preferences

To Jane Schilz of Sheridan’s, between downtown Milwaukee and the Bay View neighborhood, it is important to know when to adjust business as usual. She decided in late 2015 to quit serving dinner three times a week at the restaurant, inside of her boutique hotel. Since then, both breakfast and lunch sales have increased. Study the

Wisconsin

competition and what consumers want, she advises, especially whenever new restaurants open nearby. “In Milwaukee, breakfast has become more popular ‘chic comfort food’,” she says. Bay View has three new sushi restaurants, she adds, and “though that is unlike the kind of food we offer,” it hints at how saturated the area is becoming with dine-out choices. “Price wars in marketing efforts to draw new patrons” are likely when saturation occurs, Schilz says, and wordof-mouth advertising through social media might affect financial success as much as the weather. Both high-end and casual dining are doing especially well, says Omar Shaikh of SURG Restaurant Group, which operates seven businesses in the Milwaukee area. “Overall, we had a pretty good year,” he says. In Sun Prairie, Franks expects “some tailwinds in our favor as consumer confidence readings are the highest in many years, and this will typically equate to higher levels of discretionary spending.” Bergquist counts the domino effect of market saturation, consumer preferences and changes, disposable income, gasoline price, worries about the economy, weather and broader national trends as factors influencing the economic health of the restaurant industry. “Like any market sector, there will be ups and downs throughout the year,” he says, but he considers restaurants a resilient industry that weathered the Great Recession of 2008 pretty well. “People cut down on how often they were going out to eat but, when they did, they really splurged,” he argues. The educator, whose classes include foodservice administration and strategic planning, is highly optimistic about restaurant industry health for 2017. “If you are an established operation, now is the time to look at trends to stimulate traffic and sales,” he advises, because it is a safer time to take risks. WR

Commodity Complications

“Low commodity costs are both a blessing and curse,” concluded a Nation’s Restaurant News article in late 2016. A drop in food costs also meant a decline in customer traffic and sales at some restaurants, including the Cracker Barrel chain. Why? As grocery stores lower prices during commodity deflation, consumers are tempted to cook at home more. “Many restaurant executives understand that they lack pricing power in this environment,” the article observed. “The cost of fuel and groceries have slowly been decreasing while many restaurants have been raising costs, causing many people to eat more at home,” agrees Nancy Viswanathan of OM Indian Fusion Cuisine, Madison. CEO Joe Koss of Culver’s says the drop in commodity prices is good news, “but it limits what we can do with pricing” on menus as other costs increase. Omar Shaikh, SURG Restaurant Group owner, acknowledges the challenge but remains upbeat. “Restaurants are always going to have people who want to dine out” because of the convenience, “when they have a reason to celebrate, or to enjoy the meal of a good chef,” he believes.

Restaurateur • First Quarter 17

Make informed decisions with the ALL-NEW Buyer's Guide WRA introduces a new and improved way to find restaurant industry vendors

We’ve created the ultimate search portal to make purchase decisions in the foodservice industry fast and simple. This totally new design features company profiles giving you easier ways to connect and do business.

www.wirestaurantbuyersguide.com Restaurateur

First Quarter 17 • Wisconsin

WORKING WITH YOUR

HEALTH INSPECTOR

hile most restaurateurs probably do not look forward to a visit from their health inspector—a root canal may sound like a more pleasant option—it’s important to realize that health inspectors can be essential allies in preventing foodborne illness, protecting guests’ health and ensuring your restaurant’s success. WRA talks to restaurant operators around the state and hears from restaurateurs who have cultivated positive collaborative relationships with their health inspectors with the shared goal of preventing foodborne illness and protecting guests’ health. While you may not always agree with your inspector or the laws they enforce, treating health inspectors as partners, not adversaries, is the best way to ensure the highest level of food safety in your establishment. The National Restaurant Association has compiled tips to help you build a better relationship with your inspector as well as suggestions that will guide you through each phase of your inspection: preparing for the inspection, the inspector’s visit and post inspection follow-up.

Tips for building productive relationships with health inspectors: 30

Wisconsin

• Be polite and professional. Encourage managers to ask the inspector questions. They should feel free to dispute any violations they feel are inaccurate, but they should raise disputes in a professional, nonconfrontational way. When you disagree with an inspector’s assessment, ask how he or she arrived at that decision, and offer your interpretation of the regulations. The discussion often can help you arrive at a solution. • Correct mistakes as soon as possible. Repeated violations may give inspectors a negative impression of your food safety commitment. Bring violations to managers' attention so they can correct them. • Demonstrate progress. In the event your restaurant has a lessthan-satisfactory inspection, it’s important to exhibit your willingness to promptly address the issues. Show the inspector your corrective action plan and ask him or her to add it to your restaurant’s file. • Be proactive. Seek opportunities to work with inspectors outside the confines of routine inspections. For example, when the Food Code is updated, consider contacting your inspector to ask about the changes and how they will impact your restaurant.

• Get involved. Serving on local advisory committees can provide you with opportunities to work with inspectors and gain a greater understanding of their work. Developing relationships can help build trust. • Share your food safety plans. Inspectors often are interested in the steps you’re taking to comply with new food safety rules and regulations. What they learn will help them advise other restaurants. Share your plans with them, and seek feedback. • Seek inspectors’ advice. Are you launching a new product or testing a new process? Ask your health inspector how it will be impacted by the Food Code. They might have suggestions that will help you improve your business.

Preparing for a health inspection

The proper strategy for a successful health inspection is to be ready at all times. To stay ahead of the game, managers can conduct weekly, in-house inspections. Here are nine tips to help your team prepare: • Use the same form—or a similar form—that your health department uses, and put yourself in the health

Restaurateur • First Quarter 17

inspector's place. (Visit www.fda.gov and search for Food Code 2013. When you access that pdf, it contains Form 3-A “Food Establishment Inspection Report” which can be used as preparation for an inspection.) • Walk into your establishment from the outside to get an outsider's impression. • Brief your kitchen staff to review any problems postinspection. This will help convey the importance of food safety to staff members. • Ensure all staff are on the same page. If your staff includes employees for whom English is a second language, have the findings translated so everyone understands how important food safety is to the success of your restaurant. Consider hiring a professional translator. A bilingual staff member might use terms or phrases that might not make sense or could be misinterpreted in other dialects. • Know your priorities. Your self-inspection priorities for kitchen employees should include: food time and temperatures, personal hygiene (including hand washing) and cross contamination. Temperature guidelines include checking the temperature of products when they arrive, when they are stored and when they are served. • Reinforce the importance of hand washing. Post signs at all kitchen sinks and in employee restrooms (WRA has many options for you to choose from at wirestaurant.org). • Train your managers to ensure they are up-to-date on the latest food-safety techniques. Restaurant employees can

continued on page 32

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continued from page 31

use the National Restaurant Association's ServSafe food-safety training programs. • Get involved politically to provide a restaurateur’s perspective. One opportunity could be to join your jurisdiction's food safety advisory committee. Involve senior staff on such committees as well.

When a health inspector visits

Don't panic when an inspector arrives. Think of the visit as a learning opportunity that will benefit your operation by making it as safe as possible. To make the inspection a positive experience, follow these guidelines: • Ask to see the inspector's credentials if the inspector doesn’t volunteer his/her credentials first. In some cases, people have tried to pass themselves off as health officials. If you're unsure of the person's credentials, call the local health department or the inspector's supervisor for verification. Ask whether the purpose of the visit is a regular inspection or due to a customer complaint. Train your employees to check identification before allowing anyone to enter the

Wisconsin

back of your operation. • Don’t refuse an inspection. In doing so, the health inspector likely will obtain an inspection warrant, which allows him/her to inspect your establishment without your consent. • Tag along with the inspector and take notes of any violations he or she finds. This gives you the chance to correct simple problems on the spot, and the health inspector will note your willingness to fix problems. Be prepared to provide any information or records that the inspector needs and answer the inspector’s questions truthfully.

Follow-up from a health inspection Here's what you can do if you are cited during a health inspection: • Fix critical violations during the inspection when and if possible (e.g., temperature issues, crosscontamination issues, sanitizing solution, etc.). • Review the inspection report and correct all noted deficiencies. Inform your employees of the violations and explain their importance. Determine why each violation occurred so you can try to avoid it in the future.

• Refrain from offering any food or any other item that can be misconstrued as an attempt to influence the inspector's findings.

• If you don't understand the violation, ask the health official to explain and show you where the violation is cited in the Food Code. Remember to not be confrontational; your health inspector should be your ally.

• Sign the inspector's report after the inspection. Signing it doesn't mean that you agree to the findings; it only means that you received a copy of the report.

• If you disagree with the inspector's findings, you can appeal the decision later. Typically, this involves calling the health department and talking with the inspector’s supervisor.

• Ask the inspector to explain his findings to your staff, or share the inspection results with your employees and offer suggestions on areas that need improvement.

For a variety of resources to improve food safety in your restaurant, learn more about ServSafe food safety certification opportunities through WRA. Visit wirestaurant.org/servsafe WR

Restaurateur • First Quarter 17

OVERTIME

RULE UPDATE Hurry up and wait...

here have been many ups and downs and twists and turns since the overtime rule was finalized on May 18th. Here’s where we are to date. On Nov. 22, 2016 Judge Amos Mazzant granted an emergency request to delay the Dec. 1, 2016, effective date for the new overtime rule. In his ruling, Mazzant declared that the plaintiffs—in this case, 21 state attorneys general challenging the lawfulness of the Department of Labor's (DOL’s) final overtime rule— "demonstrated a substantial likelihood of success” on their case’s merits.

He hasn’t ruled on the case itself but indicated he believes the DOL overstepped its authority.

The court’s action stopped the rule nationwide

On Dec. 1, the DOL filed an appeal on his decision. At the time of printing of this article, there has been no decision on the appeal yet.

Latest news from NRA

In late January, the newly created Restaurant Law Center (representing the National Restaurant Association,

Texas Restaurant Association and other business groups) filed an amicus brief supporting the continued hold on overtime rule implementation. This followed an announcement by the Trump Administration that froze all new and pending federal regulations following a review (this includes the controversial overtime rule). The goal of the amicus brief is the extend the temporary injunction until it is clear where the current administration and the courts stand on the overtime rule. Visit www.restaurantlawcenter.org for more details.

Here are three takeaways for restaurateurs:

• Communicate with your employees about the latest information. Keeping them informed and updated on changes is critical. • Stay focused on the outcome. The judge’s decision to put a hold on the rule was not a final one. • Watch and wait for more information going forward. WRA will keep members posted on the latest developments with email alerts, social media posts and information on our website. For the latest information on the overtime rule, visit Restaurant.org/ Overtime, which includes the Dec. 1 webinar. WR

First Quarter 17 • Wisconsin

Restaurateur

RECORD KEEPING

The following schedule is only a guideline and is not legal advice.

hile we understand that storage space may be scarce, it is in your best interest to maintain records for as long as possible in the event of an audit or lawsuit. You may want to store files in bankers boxes, labeled by year. When it comes time to discard old records, please do it systematically. You may want to consider purchasing a paper shredder to destroy the documents when discarding them. For complete information pertaining to records consult your attorney and accountant.

Financial Records Accident reports and claims (settled cases)

7 years

Expense reports

Accounts payable ledgers

7 years

Financial reports:

Accounts receivable ledgers

7 years

Audits

Permanent

Annual financial reports

Permanent

Annual

Permanent

Audit reports

Permanent

Interim

3 years

Bank deposit slips

4 years

Fire damage reports

6 years

Bank statements

5 years

Franchise agreements (after termination)

10 years

Budgets

3 years

General ledgers and journals

Permanent

Cash books

Permanent

Insurance claims (after settlement)

5 years

Correspondence:

Accounting

5 years

Credit/collection

7 years

General

3 years

Personnel (after termination)

7 years

Legal or tax matters

Permanent

5 years

Insurance policies (expired)

3 years

Insurance records (current accident reports, claims, and policies)

Permanent

Inventories of materials/supplies

7 years

Invoices to customers

7 years

Invoices from vendors (paid)

7 years

Loss reports

5 years

Minutes of meetings

Permanent

Petty cash vouchers

3 years

Property records

Permanent

Purchase orders

1 year

Purchase receiving sheets

1 year

Canceled checks

7 years

Certificates of insurance (after expiration)

3 years

Check registers

Permanent

Contracts and leases (after expiration)

7 years

Daily sales records (itâ&#x20AC;&#x2122;s prudent to retain both guest checks and credit card slips)

7 years

Deeds, mortgages and bills of sale

Permanent

Real estate records

Permanent

Depreciation schedules

Permanent

Receiving sheets

1 year

Equipment leases (after expiration)

7 years

Sales invoices

7 years

Equipment repair/service

3 years

Tax returns/supporting records

Permanent

Wisconsin

Restaurateur â&#x20AC;˘ First Quarter 17

Personnel Records Accident reports and injury claims (Worker’s Compensation)

12 years from date injured person last received indemnity payment

Age Work Certification records (after termination)

3 years

Applications (for non-hires)

1 year

Attendance records

3 years

COBRA records

3 years

Employee benefit plans (following termination of plan)

2 years

ERISA Retirement and Pension records

Permanent

Equal Pay Act

3 years

Federal FMLA Records

3 years

Form I-9

3 years after employment begins

Form W-4

4 years after filing

Labor contracts

Permanent

OSHA logs

5 years following the end of the year to which they relate, plus the current year

OSHA training documentation

3 years

Paychecks

7 years

Personnel File records (including applications, pre-employment tests, performance reviews, rate changes, position changes, transfers, promotions, demotions, documentation of disciplinary actions and job descriptions)

6 years after termination

Employee Medical Records and Analysis (as required by OSHA, must be kept in a separate file)

Duration of employment plus 30 years

Safety Data Sheets (SDS)—formerly Material Safety Data Sheets

Duration of employment plus 30 years

Records pertaining to charges of unfair/discriminatory employment practices and Americans with Disabilities Act

Save until final disposition of the charge or action

Wage and Hour records - Federal (must include employee’s full name, home address, birth date if under 19, sex, occupation, day of the week and time when employee’s workweek begins, regular and overtime pay rates, daily and weekly straight-time earnings, total weekly overtime compensation, total deductions or additions to wages, total wages paid each pay period and date of payment)

3 years minimum, 6 is best

Wage and Hour records - Wisconsin (must include employee’s name and address, date of birth, date of entering and leaving employment, time of beginning and ending of each work day, time of beginning and ending of meal periods - where deducted, total number of hours worked per day and per week, rate of pay and wages paid each payroll period - amount and reason for each deduction from wages and output of employee if paid on other than time basis)

3 years minimum, 6 is best

continued on page 36

The solution you’ve been looking for! Be a WRA member First Quarter 17 • Wisconsin

800-589-3211 www.wirestaurant.org Restaurateur

continued from page 35

WRA Personnel Files

Q: I’m still a little confused and I’m definitely running out of storage space. Can you give me some basic guidelines? A: We understand that lack of storage space might motivate you to purge paper, but it is in your best interest to maintain proper records. For general guidelines for financial records, hold on to records that pertain to your taxes for a minimum of seven years. (Even in this digital age accountants still recommend retaining printed material such as credit card slips for seven years.) A broad policy for personnel records is try to retain records for six years. Any medical records must be kept for 12 years. Keep in mind that when the time comes for you to purge your old files, do so in a systematic way. Q: What kind of information do I need to keep on file about my employees? A: Every employer covered by the Fair Labor Standards Act (FLSA) must keep certain records for each covered, nonexempt worker (however, much of this information needs to be kept on file for exempt employees as well). There is no required form for the records, but the records must include accurate information about the employee and data

Wisconsin

about the hours worked and the wages earned. The following is a listing of the basic records that an employer must maintain: • Employee's full name, as used for social security purposes, and on the same record, the employee's identifying symbol or number if such is used in place of name on any time, work, or payroll records; • Address, including zip code; • Birth date, if younger than 19; • Sex and occupation; • Time and day of week when employee's workweek begins. Hours worked each day and total hours worked each workweek; • Basis on which employee's wages are paid; • Regular hourly pay rate; • Total daily or weekly straight-time earnings; • Total overtime earnings for the workweek; • All additions to or deductions from the employee's wages; • Total wages paid each pay period; • Date of payment and the pay period covered by the payment. Wisconsin has its own recordkeeping requirements and there is a lot of overlap with FLSA. WR

Middle

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Date of Hire ll Number

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Need some help getting (or staying organized) and making sure you’re in compliance with recordkeeping requirements? We know how busy you are! Making sure your personnel files are organized and complete is probably not at the top of your to-do list, but not having the proper documentation on file for your employees can get you in trouble with the Department of Labor, Internal Revenue Service and the Department of Workforce Development. In 2016, WRA created Employee’s Record Files as a member benefit. The file contains: • Application • I-9 • W-4 • WT-4 • ACA Notification • Tip Credit Notification • Food Safety Sign-off Sheet You can order additional files in sets of 10 for $18.50 Visit WRA’s online store at www.wirestaurant.org to order. Discounts available for larger quanitities. – OR – You can make your folders by downloading the contents and cover sheets at no cost (which can be affixed to file folders you supply) from Members Only on the WRA website. Whether you decide to order or download these personnel file packets, you’ll be ready for each new hire and can be confident you’re collecting the necessary information.

Restaurateur • First Quarter 17

Here’s a look at New & Featured Products and Services you’ll see at the 2017 Expo… Be sure to take a moment to preview what’s new and exciting in foodservice!

– New since April 2016

– Exclusive Expo Discount

Compostable Cutlery High quality, certified compostable cutlery! Strong, full size cutlery that is excellent for both cold and hot foods up to 195 degrees. Available in pearl white and gloss black.

Rubbermaid Lumecel Air Fresheners

Green Wave International, Booth 721

Just BARE Chicken No antibiotics—EVER, vegetable & grain fed. Raised cage-free, 3rd party humane certified, and traceable to the family farm. Just BARE is hand-trimmed, premium quality chicken to meet the needs of today's customer.

Save time and money with an air freshener dispenser that will last years. Clean, smart, and waste free, this revolutionary system will keep your business smelling its best with minimum effort.

Boelter, Booth 438

GNP Company, Booth 120

Barone Coffee Gorilly Goods From our raw, organic ingredients, to our sustainable production process, to our name and partnership with the Dian Fossey Gorilla Fund®, we put nature at the center of Gorilly Goods. Organic. Non-GMO. Raw. Vegan.

At Barone Coffee, our passion and motivation is to offer you the best coffee! Try the new Italian experience in your everyday American coffee.

Tecno Project Manufacturing Inc., Booth 210 20% discount on all products and machine!

Zwitchel Spiced Ginger Craft Cocktail Syrup

Gorilly Goods, Something Special from Wisconsin 15% off orders taken at the show

Commercial Care Plan IPM partnership customized for each facility. Complimentary staff education seminars. Log book on premises tailored for your needs. Pass AIB & 3rd party audits with superior ratings. Green solutions.

Rose Pest Solutions, Booth 511

Wisconsin-made 'boozeinfused' spiced ginger syrup that contains gluten free, vegan, non-GMO, and organic ingredients. A whopping 62-124 servings per bottle, it's great in everything from ciders-cocktails-craft sodas.

Chowventions Inc., Booth 828

Regular price $30.00 ($0.24-0.48 per serving) Expo price $20.00 ($0.16-0.32 per serving)

continued on page 38 First Quarter 17 • Wisconsin

Restaurateur

FS-8.5 PLUS

Artisan Food Products Network

8.5 gallons per hour was impossible from a countertop cold press... UNTIL NOW! All of the great qualities of high volume press fit to your countertop.

Freshly Squeezed, LLC Booth 311

The Original Pizza Logs®

The Original Pizza Logs® are a gourmet class pizza product made with whole milk mozzarella and pepperoni. Wrapped in an eggroll shaped crispy shell. Freezer to plate in 3½ minutes! Holds well for 2 hours! High profit!

Finger Food Products, Inc., Booth 208

Launch your own product lines! Come & meet the Artisan Food Products Network. New private label food CoPacking network. This professional network can make, package and launch your own product lines into the market.

Artisan Food Products Network, Booth 720

The Eli's Cheesecake Company Individually Wrapped Butter Tart A sweet, gooey, chewy, buttery filling, baked in our crisp housemade all-butter pâte sucrée tart crust. Individually packaged for easy grab 'n go.

New Era Marketing, Booth 515

Pacific Foods Barista Series Rice Milk A refreshing alternative to dairy that is naturally sweet with no added sugar. This Non GMO product is one of the many Barista Series milk alternatives, but this one contains no Carrageenan. Drinks will be sampled.

UNOX ChefTop Oven The Unox ChefTop Oven steams, grills, fries, bakes and so much more. Cook different foods at the same time. Save your favorite recipes with touch controls. Reduce costs. Ask for a demo in our booth!

UP Coffee Roasters, Booth 929

Hiawatha Chef Supply, Booth 810

Waukesha Vidacasa Buffetware

Vio WinCup’s Vio line is the only biodegradable foam cup/container on the market. Vio is also the most economic environmentally friendly option for universities, hospitals, cafeterias, casinos, and farm to table concepts.

What if your buffetware was tempcontrolled without electricity, cords, gels, fire or ice? The most versatile, portable and customizable tableware available today. Ensure constant temps from 50 minutes to 6 hours.

WinCup, Booth 241

Woolsey Associates, Booth 418

Delta Dream/Stoneridge Meats Spicy Andouille Verifone Credit Card Equipment and Processing

Great flavored Andouille Sausage with a heat that builds on the "back end." Available in 1/4# links for use in traditional Cajun dishes or "on bun." Good smoke and natural casing.

Choosing the right credit card processor can be a challenging decision. As part of a large coop of processors, Edge One can offer you fair and competitive rates without fear of hidden or unexplained fees.

Delta Dream, LLC; Something Special from Wisconsin Frozen 10# boxes for $35./ box. Cash and carry.

Edge One, Booth 347

Wisconsin

Restaurateur • First Quarter 17

Fuxion Chef Express

Fancy Pecan Halves Field fresh pecan halves...a unique blend of natural texture with a light aftertaste. A premium ingredient packed in a five pound carton to maintain freshness at wholesale direct prices. Sample them this March.

Fast profits with the Fuxion Chef Express! Coffee shops, c-stores, snack bars, taverns, etc. Grow your menu and increase profits. The combo of programmable speed cooking and ventless technology make this a must have!

Codi Corp., Booth 416

Redco Foodservice Equipment, Booth 518

Codi Corporation offers a 10% Expo show discount on our pecan products to WRA Members that visit us at Booth 416. Limit four 5 lb cartons of pecans.

Torke Family Coffee Roasters French Vanilla Cupcake

Craft Brew Draft beverages brewed from premium organic tea leaves and botanicals. Old school micro-brew methods are combined with new school cold brew techniques. Taste the next generation of tap-inspired refreshment!

Don't miss the latest coffee and cake pairing trends. A new limited series of Cupcake's are being introduced by Torke Family Coffee Roasters. Stop at booth 144 and enjoy a French Vanilla Cupcake and coffee pairing.

Rishi Tea, Booth 808

Torke Coffee Roasting Co., Booth 144

Pastures Aged Cheddar Cheese Spread

Bernatello’s Brew Pub Lotzza Motzza Pizza Brew Pub Lotzza Motzza Pizza is a quality driven, heavily topped pizza with the hungry in mind. With over 1/2 pound of Award winning Mozzarella Cheese, this product has proven to be a household favorite. Try one today!

Brew Pub Lotzza Motzza Pizza, Booth 608 Sign up at the show and receive the Ultimate Pizza Starter Package with over a $300 value. Oven, napkins, coasters, pizza cutters, menu boards, table tents, open/ close sign, as well as a free case of our 12" pizza of your choice. Stop by booth 608 for a sample and full details.

Saxon Creamery’s Pastures Cheddar, Old English Style, aged bandaged wrapped cheddar. This spread delivers a sweet, creamy texture like no other Cheddar. Flavors range from crisp, fruity, brothy. Adds depth to any salad.

Saxon Cheese LLC, Something Special from Wisconsin

$2.00 off per case EW 12- 8oz cups 6lb case. UPC Ready

Top Note Tonics Milwaukee's Premium Mixers in three popular flavors, now ready to drink and for the soda gun! Ginger beer, Indian Tonic and Bitter Lemon.

Mobile App for iOS + Android 92% of consumers use smartphones– get in front of them with mobile apps! RepeatRewards offers mobile apps with features like online ordering, loyalty programs and more!

Top Note Tonics/Two Brothers Beverages, Booth 848

RepeatRewards, Booth 309

Show only discounts will be available for our mobile apps! Save on setup and monthly fees.

First Quarter 17 • Wisconsin

Restaurateur

www.EverythingFoodservice.org

A 3-in-1 Experience

March 13-15, 2017

March 13-14, 2017

Wisconsin ateur â&#x20AC;˘ First Quarter 17 Wisconsin Center Wisconsin WR R e s tâ&#x20AC;˘a u rMilwaukee,

Change How You 'Do' Foodservice

Gain the leverage you need to grow your business at the Midwest Foodservice Expo Experts from across the country will introduce you to new techniques, best practices and ideas to help drive your business. • Discover the latest technology options to streamline your business or be more efficient • Find businesses to source the best products & services • Step outside of the day-to-day and experience the world of foodservice with like-minded peers • And learn effective management styles to enhance team productivity

Workforce Engagement Restaurant Marketing

ence r e f n o C l a Buy Loc

Young Professionals Network

ts i b i h x E + 0 7 2 s

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ADMISSION to the Midwest Foodservice Expo is INCLUDED with your WRA membership*

Questions? 800.589.3211 or expo@wirestaurant.org

F i r s t receive Q u a r t earminimum 1 7 • W i sofc four o n s advance in R eregistrations s t a u r a t e uas r a member benefit. *WRA restaurant members

Kudos

WRBN

Wisconsin Restaurant Business News, continued from page 22

Wisconsin Restaurant Business News

Sizzling Chili Bowl Throwdown

Roundtable

The Judge's Choice winning team from Rhinelander High School.

Hotline Q&A

The fourth annual Sizzling Chili Bowl Throwdown was held November 5th at the Grand Meridian in Appleton. Ten teams of high school Family and Consumer Science students paired up with local businesses to create their own chili. The chilis were judged by Gregg Wozniak of ACF Chefs of Milwaukee, Rhoda Steffel of Mark’s East Side, Chico Pope of the Buckhorn Supper Club and Ken Vandeyacht of the Grand Meridian. 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 first time competitors Rhinelander High School partnered with CT’s Deli in first place, Neenah High School partnered with Zuppa’s and Tim’s Full Belli Deli in second and Pulaski High School partnered with S.A.L.T. in third. Fond du Lac High School partnered with Schreiner’s and took home the

People’s Choice Award. All proceeds from the event benefit the ProStart® Program in Wisconsin for high school students. Thanks to event sponsors: Gordon Food Service, The Grand Meridian, American Culinary Federation Fox Valley Chapter and the WRA Big Four Chapter. Products were donated by Vollrath and Reinhart Foodservice.

Wisconsin

Promotions at Society In November, Society Insurance announced that Dina Schultz, vice president of sales and marketing, was promoted to the position of senior vice president of operations and innovation. Society’s board of Dina Schultz directors intends to name Schultz senior vice president and COO in April of 2017 when William F. Reeves retires. Schultz has over 30 years of business and leadership expertise, including 17 Kevin Wondra years of executive level work in the insurance industry. She joined Society in 2012 and has transformed the sales and marketing functions of the company. Schultz recently served a one-year term on the WRA Board of Directors. Another change at Society Insurance is the promotion of Kevin Wondra, former corporate marketing manager, to director of sales and marketing. Wondra has worked for Society in a variety of roles for 17 years. His responsibilities will include strategic planning, branding and providing operation guidance. Wondra currently serves on the WRA Board of Directors.

Restaurateur • First Quarter 17

WRBN WRA Members in the News

Culver’s News

Joseph Koss, CFO of Culver Franchising System Inc. (CFSI) since 2000, has been named President and CEO effective January 1, 2017. Koss assumes the position formerly held by Phil Keiser Joseph Koss who passed away in October. Koss joined CFSI in 1997 as controller. During his tenure, the Culver’s system has grown from 53 restaurants to over 600 in 24 states. System-wide sales during this period have increased from $58 million to over $1.2 billion. In related news, Senior Vice President Jeff Bonner was named Chief Operating Officer. VISIT Milwaukee 50th anniversary

Happy anniversary to VISIT Milwaukee, which began as the Milwaukee Convention & Visitors Bureau back in January, 1967 as a joint proposal between the Milwaukee Metropolitan Chamber of Commerce, the Milwaukee Hotel-Motel Association and the WRA with the mission to re-establish Milwaukee as a major convention city. VISIT Milwaukee is responsible for attracting conventions, events, business and leisure travel to the Milwaukee area. Look for their volunteers at the Midwest Foodservice Expo!

(l-r) Madison Alder Barbara McKinney (the late NBC15 anchor Mike McKinney's mom), from Food Fight: Michelle Thompson, John Mullane, Lisa Loup, Jennifer Taylor, Joey Connaughty, Monty Schiro, Elizabeth Garcia Hall, Ginny Jenkins with Leigh Mills - NBC15, John Stofflet - NBC15 and Dan Stein - Second Harvest Food Bank.

In November, Madison’s Food Fight Restaurant Group received a surprise honor at Second Harvest Foodbank of Southern Wisconsin’s NBC15 Share Your Holidays Kick Off Luncheon. Food Fight was honored with the “Be Like Mike Award” which recognizes people, businesses or organizations who epitomize the true spirit of NBC15 Share Your Holidays. Second Harvest cited Food Fight’s energy, enthusiasm, creativity and their success in raising over $100,000 to date for community members struggling with hunger as the reasons they were chosen for the award. The Larson Companies of Eau Claire, an asset management company operating hotels and restaurants in the upper Midwest, received a Wisconsin Job Honor Award in December at the Second Annual Wisconsin Job Honor Awards hosted by Wisconsin Manufacturers & Commerce – Wisconsin's Chamber. This initiative recognizes Wisconsinites who have overcome barriers to employment and companies' efforts to support them. Learn more about the Wisconsin Job Honor Awards www.jobhonor.org/wisconsin-overview

WRA Staff News

Pete Hanson, WRA’s Vice President of Public Affairs, has accepted a new position with the Alaska Cabaret, Hotel, Restaurant and Retailers Association (CHARR) in Anchorage, Alaska. Hanson will be CHARR’s Chief Operating Officer. Hanson was an integral part of WRA’s advocacy success since he joined the WRA staff in 2005. He’ll be missed and everyone at WRA wishes him well. Hanson, his wife and their two daughters embarked on their new Alaskan adventure in early December. WR Pete Hanson

First Quarter 17 • Wisconsin

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Photo Credits

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Anderson's Maple Syrup, Inc.................. p.19 Brakebush Brothers, Inc.......................... p.11

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p.24-28

flaming pan............................ bgton/iStockphoto.com

plate

p.3

Cornerstone Processing Solutions, Inc............................................ p.27

kabobs..................Elena_Danileiko/iStockphoto.com

EWH Small Business Accounting S.C......................................... p.20

food images......................National

GNP Company............................................ p.23 Heartland Payment Systems..................... p.1 Hot Water Products................................. p.9 MillerCoors................................................. p.2 Pan-O-Gold Baking Company................. p.17 Reliable Water Services........................... p.23 Sanimax....................................................... p.31 Society Insurance........... inside front cover Superior Equipment & Supply.................. p.25 US Foods........................................ back cover Vern’s Cheese, Inc........................................ p.5 Walter H. Jelly Ltd..................................... p.5

p.4

?...................Oleg Golovnev/shutterstock.com ?................................................ shutterstock.com money ?...................................Jezper/shutterstock.com confused lady. ..........Smart-foto/shutterstock.com chef ?................................................. shutterstock.com signs

Rest Association What’s Hot

p.8-11 fast food girl........................ lisafx/iStockphoto.com lock.................................. JoKMedia/iStockphoto.com vomit............................ guychampja/iStockphoto.com sick girl sidebar.............. ugurhan/iStockphoto.com young waitress. ...........1001nights/iStockphoto.com p.14-20 vegatable chopping............asiseeit/iStockphoto.com heart attack......................... jsteck/iStockphoto.com Epipen. ...........................Roel Smart/iStockphoto.com cleaning up mess................ Fertnig/iStockphoto.com oily rag............................ lucentius/iStockphoto.com tornado..................... clintspencer/iStockphoto.com hacking. ............................ scyther5/iStockphoto.com p.22 aproned workers.................................... Odua Images/ shutterstock.com

server..................... luckyraccoon/shutterstock.com

First Quarter 17 • Wisconsin

p.30-32 health inspector. ............................ESB Professional/ shutterstock.com chef. ...............Dmitry

Kalinovsky/shutterstock.com

slicing................................... Natthawon Chaosakun/ shutterstock.com p.33 chef cleaning..................................... wavebreakmedia/ shutterstock.com kitchen staff. ...................... Monkey Business Images/ shutterstock.com

p.34-36 file drawer....................... jdwfoto/shutterstock.com man holding files. ..................................zwola fasola/

shutterstock.com

p.42-43 Dina Schultz...................................Society Insurance Kevin Wondra. ...............................Society Insurance Joseph Koss............. Culver Franchising System, Inc.

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WISCONSIN, WE SUPPORT YOUR BUSINESS Our business is to support yours – with the kind of innovative products that truly inspire you and your menu, helping you to attract more customers every day. As consultants and partners, we’ll work with you to optimize the efficiency of your operation. Our trend-setting food products, keen industry expertise and smart tools and services – are designed to help you make it, in more ways than one. Discover more at www.usfoods.com Waukesha Division | 900 Gale Street | Waukesha, WI 53186 Menomonee Falls Division | W137 N9245 Hwy 145 | Menomonee Falls, WI 53051

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Restaurateur • First Quarter 17