Washington Hospitality Magazine February 2017

WA S H I N GTO N

February 2017

WHAT’S HOT FORECAST FOR 2017 AH&LA LODGING SURVEY RESULTS SEATTLE’S NEW HEALTH DEPARTMENT PLACARDS

Washington Hospitality Association 510 Plum Street SE Olympia, WA 98501-1587

February 2017 │ 1

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Education Foundation

2017 ProStart Invitational As the state’s leading solutions for development and training we’re excited about introducing young people to amazing careers in the restaurant and hospitality industry. ProStart is a special program for high school students that gives our young people the opportunity to learn about the art of cooking and managing restaurants by training with professional chefs and getting valuable classroom instruction. We support ProStart, a school-to-career program, in more than 30 schools throughout Washington. ProStart students will compete for thousands of dollars in scholarships at the ProStart Invitational and the chance to go the the NRA Nationals in Dallas, TX.

February 18th, 2017 Open to all! Come join the excitement and support the hospitality industry!

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Inside

wahospitality.org

Features

10

OKAY

GOOD

The restaurant has had: MANY red critical violations over the last four inspections.

10

Seattle Rolls Out New Restaurant Grading System

11

Seattle’s Hotel Initiative Challenged in Court

12

What You Should Know About the 2017 Legislative Session

14

What’s Going to Be Hot in 2017?

20

Here’s What’s Up in Lodging

EXCELLENT

The restaurant has had: The restaurant has had: 22 FDA Will Enforce New Menu Labeling Rules Starting SOME red critical NO or FEW red critical May 5: Get Ready Now! violations over the violations over the last A Training Wage Helps Support More Teen Jobs last four inspections. 30 four inspections.

12

In Every Issue 14

WA S H I N GTO N

February 2017

President and CEO: Finding Real Solutions

7

News Briefs

24

The HR Department

26

Lex on Tech

28

Calendar/New Members

On the cover

In this issue we look at industry trends identified in national surveys of professional chefs and hoteliers. You’ll also learn more about what to expect in the 2017 legislative session.

WHAT’S HOT FORECAST FOR 2017 AH&LA LODGING SURVEY RESULTS SEATTLE’S NEW HEALTH DEPARTMENT PLACARDS

Washington Hospitality Association 510 Plum Street SE Olympia, WA 98501-1587

STANDARD US POSTAGE PAID APEX MAILING SERVICES INC Core_February2017.indd 1

6

February 2017 │ 1

1/18/2017 5:53:47 PM

February 2017 │ 5

President and CEO EDITORIAL STAFF Publisher, Anthony Anton Executive Editor, Lex Nepomuceno Editor-in-Chief, Marianne Scholl Art Director, Lisa Ellefson Managing Editor, Paul Schlienz Contributing Editor, Andy Cook Contributing Editor, David Faro Contributing Editor, Jillian Henze Contributing Editor, Wendy Hughes Contributing Editor, Stephanie McManus Research Editor, Sheryl Jackson EXECUTIVE COMMITTEE Co-chair, Phil Costello Stop n’ Go Family Drive In Co-chair, Frank Welton Hilton Worldwide EXECUTIVE TEAM President and CEO, Anthony Anton Vice President, Teran Haase Director of Business Development, Ken Wells Director of Communications & Technology, Lex Nepomuceno Director of Local Government Affairs, John Lane Director of State Government Affairs, Julia Gorton Director of Internal Operations, Kylie Kincaid Director of Membership, Steven Sweeney Education Foundation, Naja Hogander

510 Plum St. SE Olympia, WA 98501-1587 T 360.956.7279 | F 360.357.9232 wahospitality.org

Letters are welcomed, but must be signed to be considered for publication. Please include contact information for verification.

Reproduction of articles appearing in Washington Hospitality Magazine are authorized for personal use only, with credit given to Washington Hospitality Magazine and/or the Washington Hospitality Association.

Articles written by outside authors do not necessarily reflect the views or positions of the Washington Hospitality Association, its Boards of Directors, staff or members.

Products and services advertised in Washington Hospitality Magazine are not necessarily endorsed by the Washington Hospitality Association, and do not necessarily reflect the opinions of the Washington Hospitality Association, its Boards of Directors, staff or members.

Finding Real Solutions This time every year I look forward to the National Restaurant Association’s What’s Hot culinary forecast. It’s based on a survey of 1,300 professional chefs – all members of the American Culinary Federation – and it gives us a first-hand perspective on the hot trends shaping our industry.

New this year is a special emphasis on food concepts, which are now ranked separately from food trends. These are the ideas that are driving our industry, and this year’s top concepts are right in line with who we are as an industry and as an Association.

The Washington Hospitality Association celebrates the great local experiences our members offer to their guests, and we’re focused on finding solutions that strengthen our local communities and help our member businesses and their employees succeed.

It’s heartening that as we are launching our new brand, the national trends back up who we are in hospitality.

Virtually all of the top food concepts, from hyper-local food sourcing and natural ingredient/clean menus to environmental sustainability and locally-sourced produce, are all really about how we make our communities stronger. They underscore how we, as an industry, help create solutions. These concepts also reflect our industry’s understanding that we only have strong businesses when we have strong communities.

TOP 10 CONCEPT TRENDS 1 2 3 4 5 6 7 8 9 10

Hyper-local sourcing Chef-driven fast-casual concepts Natural ingredients/clean menus Environmental sustainability Locally sourced produce Locally sourced meat and seafood Food waste reduction Meal kits Simplicity/back to basics Nutrition

Here’s what I mean by this. We all share a desire to protect our environment, a desire that is felt particularly strongly by younger generation. If you look at the top concept trends, you’ll see that six out of ten are directly related to how our industry is striving for a better environment. Local sourcing, for example, reduces shipping costs and reduces our industry’s carbon footprint. This also helps support farms here in Washington.

The interest in natural ingredients also moves us away from the use of chemicals and dyes in our food system. And food waste reduction is ties into environmental sustainability, which itself is a leading trend.

But our industry isn’t limiting itself to finding solutions that supports the natural environment. As a society we need to eat healthier. More and more people are relying on outsourced meal preparations, and as an industry, we are also focusing on offering choices that make healthier eating easier and more affordable.

This continued focus reflects how, as an industry, we constantly innovate as we strive to improve and meet the changing needs of our customers. We don’t need to wait for regulators to tell us how to get better. We’re striving on our own to improve.

ADVERTISING INQUIRIES MAY BE DIRECTED TO: Michele Holmes Allied Relations Manager 206.423.3902 micheleh@wahospitality.org

This is who we are as businesses and who we are as an Association. So when your neighbors see our logo on your window and ask you about the Washington Hospitality Association, we hope you’ll tell them that this is an Association you’re proud to be a member of because it is focused on solutions that strengthen your community, your business and your workforce.

Washington Hospitality Magazine is published monthly for members. We welcome your comments and suggestions. email: news@wahospitality.org, phone: 800.225.7166.

Circulation: 6,310.

With best regards,

6 │ wahospitality.org

Anthony Anton

LODGING

FULL SERVICE RESTAURANTS

QUICK SERVICE RESTAURANTS

Primary Source of Information | News Briefs Law Center Launched to Advocate for Industry In response to new regulations that continue to negatively impact small businesses, the National Restaurant Association, launched the Restaurant Law Center in January. The new center will provide legal advocacy on behalf of the restaurant industry to fight against overregulation on a local, state and federal level.

“The restaurant industry has been participating in legal battles on behalf of restaurant owners and employees for years,” stated Angelo Amador, executive director of the Restaurant Law Center and the NRA’s senior vice president and regulatory counsel. “But as these fights become more and more prevalent, we must have the legal means and an apparatus to push back against outside groups that threaten the jobs and economic growth the restaurant industry creates, as well as to protect and advance the industry. The Restaurant Law Center will streamline the industry’s ability to engage in legal proceedings and to seek just outcomes.”

To learn more about the Restaurant Law Center and the cases it is currently handling, please visit RestaurantLawCenter.org.

NRA Petitions U.S. Supreme Court to Hear Tip Pooling Case The newly formed Restaurant Law Center has petitioned the U.S. Supreme Court to hear the case brought by several state restaurant associations and the National Restaurant Association over the Department of Labor’s anti-tip pooling stance that prevents cooks and dishwashers from receiving tips.

On Jan. 19, the Center filed a “petition for writ of certiorari” or “cert petition” on behalf of the National Restaurant Association asking the Court to take up National Restaurant Association, et al. v. U.S. Department of Labor, et al., which challenges whether the DOL had the right to enforce tip credit restrictions on employers who pay employees the full minimum wage or more and who do not credit any tip income toward minimum wage obligations.

This petition is the latest effort to fight DOL’s unfair interpretation of tip-pooling rules, following a divided ruling by the Ninth Circuit Court of Appeals. Get up-tominute information on what this ongoing legal challenge to DOL rules means for Washington state restaurants at wahospitality.org/tip-pooling-2016.

Keep Your Eye Out for News On Overtime Rule Lawsuit On Nov. 22, a Texas judge granted an emergency request to delay the Dec. 1, 2016, effective date for the new federal overtime rule. In his ruling, U.S. District Judge Amos Mazzant declared that the plaintiffs -- in this case, 21 state attorneys general challenging the lawfulness of the 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.

Under the rule, the minimum salary threshold for the “white collar” overtime exemption would increase from $455 to $913 per week, which annualizes to $47,476 (up from $23,660 per year).

In a National Restaurant Association webinar in December, participants were given three key takeaways: Make sure you comply on the state level. All of this has been happening on the federal level, but it’s important to also follow state law where you operate your businesses. Federal law is a floor and employers must follow whichever regulations are most beneficial to employees. In Washington, employers are required to notify employee of changes in agreed wages in advance of their effective date.

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.

February 2017 │ 7

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Primary Source of Information | News Briefs

Online Resources to Help You Rethink Tipping Hospitality employers are being hit hard with regulatory changes that are upending traditional business models. For many Seattle and some SeaTac employers, the $15 minimum wage has arrived, and on Jan. 1, 2016, employers not subject to a higher local wage had to comply with a sudden 16 percent minimum wage increase required under I-1433. Mandatory tip pools that traditionally helped balance back-of-the-house and front-of-the-house wages are now also fraught with legal risk.

As the lawsuit challenging to the Department of Labor’s illconceived tip pool rule has been making its way to our highest court, the start date for DOL enforcement of that rule been pushed out repeatedly. Yet even with the extensions of the enforcement date, individual employees still have the ability to take legal action against employer’s tip pool practices.

Employers across Washington have been advised to remove mandatory tip pools from their payroll structure.

Here are some of the resources available to help members adjust to these difficult changes: wahospitality.org/blog/handbook-for-excellent-restaurant-operationsservice-charges An extensive FAQ on service charges with details on state and federal laws regarding service charges, including the Washington state disclosure law which requires the employer to disclose on menus and itemized receipts the percentage of the charge that goes to employees. wahospitality.org/blog/lessons-in-no-tipping A close look at how iconic Seattle restaurants have either implemented service charges or shifted to higher prices and no tipping model. wahospitality.org/tip-pooling-2016 Our tip pool hub page that provides the latest information on the tip pool lawsuit and a range of resources.

SPECIAL NOTE: As we go to press, the Department of Labor has not yet responded to the National Restaurant Association’s certiorari petition. It will have three options: 1) It can acquiesce, which means that it agrees with the petition that the Supreme Court should grant certiorari (opt to hear the case);

2) It can waive its right to file a response to the cert. petition.

In this case the Supreme Court justices, after reading the petition, could still ask the DOL for its response.

3) It can file a brief in opposition. DOL will have 30 days to file its brief in opposition, and can easily get that deadline extended.

Please be sure to pay close attention to the Washington Hospitality Association’s weekly newsletter for updates on this case and how it may impact your business. If you have additional questions about tip-pooling, please reach out to your area coordinator or call the Association at 800.225.7166.

Washington Students Compete this Month at the ProStart Invitational It’s February, and that means it’s time for our ProStart high school students to show off their culinary skills and acumen.

A total of 27 schools will compete on Feb. 18 at the Sysco 2017 ProStart Invitational.

This all-day event takes place at Clover Park Technical College in Lakewood and, if you want to get inspired about the future of our industry, make plans to attend.

Student teams have prepared all year to participate in either the culinary arts or management competition.

The management teams each present a proposal for a unique restaurant concept before a panel of industry judges. Problem solving skills are tested as they address challenges routinely faced by restaurant managers.

The culinary competition highlights each team’s creative abilities through the preparation of a three-course meal in 60 minutes, using only two butane burners, and without access to running water or electricity. Students are evaluated on taste, skill, teamwork, safety and sanitation.

The winning team in each competition will go on to compete for scholarships at the National ProStart Competition in April in North Charleston, South Carolina. Our own Washington Hospitality Association Educational Foundation has over $90,000 available for student scholarships this year. Learn more about these scholarships and our ProStart Program, including the Invitational, at www.whaef.org.

February 2017 │ 9

Seattle Rolls Out New Restaurant Grading System The Seattle Restaurant Alliance’s government affairs team has been closely working with the Seattle & King County Public Health Department since 2014 to help create a new restaurant grading system.

The health department launched its new system on Jan. 17. The goals of the new system are to: Track the trend of food safety practices over time. Good food safety needs to be practiced every day and restaurant grading placards need to reflect how well a restaurant performs over time, not just a single inspection or snapshot in time, and

1

Tell the customers how a restaurant performs when it comes to food safety.

Customers want to know more than if a restaurant passes or fails.

2

In the past two years, the health department figured out how many inspections and what kind of information was needed to best predict how well a restaurant will perform on food safety on any given day. It concluded that including data from

two inspections and only including red critical violations is the best predictor.

Health department staff also listened to restaurant operators about concerns with inspection consistency. Taking these concerns into account, the health department led extra training of its team members and started doing peer review inspections, where staff do sideby-side inspections to learn from each other.

Grades are also likely to be curved by zip code because inspectors are assigned by zip code and this will help counteract any inspector variances.

Last fall, the department created six restaurant placard designs to see what people like best. It issued a survey for feedback on the design and revealed the final design at a January kickoff event.

We know our members take food safety and the well-being of our customers very seriously.

In Seattle, our team appreciated the opportunities the health department gave us to provide input into the new food safety rating system. We believe

the process was well organized and feedback thoughtfully considered.

Starting in and throughout 2017, the new restaurant grading system will roll out to all risk level 3 establishments.

After, the roll out will begin for risk level 2 and risk level 1 establishments.

Visit the Department of Labor & Industries’ website to learn what risk class your restaurant is in at lni.wa.gov.

The health department already completed a soft pilot with restaurants throughout King County. The pilot tested the health department’s preparedness and identified challenges, but did not include the placement of placards in windows.

Placards will be distributed to Seattle restaurants following their next inspection.

SRA looks forward to testing and monitoring this new system and providing feedback as it is implemented.

King County’s new restaurant food safety placarding model is drawing attention from around the state. King County Director of Public Health Patty Hayes believes the model could become a standard for the country.

NEEDS TO IMPROVE

OKAY

GOOD

EXCELLENT

The restaurant was either closed by Public Health – Seattle & King County within the last year or the restaurant needed multiple return inspections to fix food safety practices.

The restaurant has had: MANY red critical violations over the last four inspections.

The restaurant has had: SOME red critical violations over the last four inspections.

The restaurant has had: NO or FEW red critical violations over the last four inspections.

10 │ wahospitality.org

LODGING

Seattle’s Hotel Initiative Challenged in Court

In the November general election, Seattle voters approved I-124, a ballot initiative calling for a variety of new safety and health insurance requirements for Seattle hotel employers. On Dec. 18, the Seattle Hotel Association, Washington Hospitality Association and American Hotel & Lodging Association filed a lawsuit in King County Superior Court challenging the initiative.

Action is not expected in the I-124 lawsuit until as late as March.

The Association recommends hotels continue with implementation and interpret ambiguities as best as possible until there is further clarification from the city or court.

The complaint requested the court to invalidate the ordinance for a number of reasons, including the fact that the initiative violated the state’s single subject rule and violates the right of guests to privacy and due process.

The provision requires hotels to blacklist guests and forces the industry to choose between protecting guests and protecting employees. Hotels must protect both, but the I-124 ordinance violates the rights of guests and forces employees to take on a law enforcement role.

The decision to file the lawsuit was not taken lightly.

Seattle hotels remain committed to a safe and healthy work environment that respects the rights of both employees and guests. Initiative 124 threatens that commitment, impeding the industry’s ability to manage and provide opportunities to its workforce, while violating the rights of customers.

Mayor Ed Murray signed the initiative into law on Nov. 30 as Municipal Code Chapter 14.25, the Seattle Hotel Employees Health and Safety Initiative. As of press time in late January, the city’s Office of Labor Standards had not yet released a timeline for issuing implementation and enforcement rules. There has also not been an injunction issued in the aforementioned legal challenge, and hoteliers should work with legal counsel on compliance with the law.

The Association has published resources on wahospitality. org to help Seattle members comply with the law, including sample signage language, posting requirements, safety alert system information and recordkeeping requirements.

Look for these resources at wahospitality.org/blog/seattlesinitiative-124-get-in-compliance.

ADDITIONAL RESOURCES

Visit wahospitality.org for compliance details, including these easy-to-use articles: Is Your Hotel Affected?

Safety Alert Systems & Black Lists Protecting Employees from Injury Access to Gold-Level Health Care Preferential Hiring Posting Requirements & Recordkeeping Penalties & Union Carve-Outs Go to wahospitality.org/blog/seattles-initiative-124-get-incompliance, to access these files, or email Jillian Henze at jillianh@wahospitality.org.

February 2017 │ 11

What You Should Know About the 2017 Legislative Session McCleary Funding School funding will dominate the 2017 legislative session. Back in 2012, the Washington Supreme Court ruled that the state was not adequately funding basic education and gave the state until 2018 to meet its constitutional duty to amply fund basic education.

With the Court’s deadline bearing down on them, our state legislators will have to work out a 2017-2018 biennial budget that increases spending on K-12 education by an estimated $3.5 billion.

2017 LEGISLATIVE SESSION Opened January 9

Regular session to end on or by April 23

SENATE

+ 24 Republicans

= 1 Democrat

24 = Democrats

Majority Coalition Caucus

Minority Party

Senate Majority Leader: Sen. Mark Schoesler, R-Ritzville

HOUSE OF REPRESENTATIVES

50 Democrats

to

48

Republicans

House Speaker: Rep. Frank Chopp, D-Seattle

12 │ wahospitality.org

Maintaining a Realistic Cost of Business This year, Washington hospitality businesses are having to adjust to significant and costly changes, and the Association will pay close attention to any legislative attempts to increase tax revenues by imposing even more new costs on hospitality businesses. On our watch list: proposals to impose a capital gains tax and efforts to thwart the reauthorization of pop syrup tax credit and the sales tax exemption on charcoal, cedar and other flavor imparting items.

With the passage of I-1433, the state minimum wage jumped 15.9 percent to

$11/hour on Jan. 1, 2017.

It will continue to step up each year until it reaches

$13.50/hour in 2020.

Paid Family Leave Paid family leave will be a hot issue in 2017. Seattle has a paid family leave ordinance in the works, and if the Legislature does not find a solution that makes sense for working families and employers, we’ll likely see a statewide initiative on the November ballot.

WASHINGTON STATE BUSINESS TAX FACTS

64%

Share of all state taxes paid by Washington businesses

Washington’s ranking among states where businesses pay the highest share of state taxes

51.7%

Share of all local taxes paid by Washington businesses

Amount in annual state and local taxes Washington businesses pay for each employee* Tourism Promotion Tourism helps drive our state’s economy, and the lack of funding for statewide tourism promotion continues to be a problem for our industry and our state. In the session interim, our GA team has been working with the Washington Tourism Alliance and legislators on a new funding proposal based on a public-private funding model. Key components: voluntary industry contributions and private sector management with government oversight.

Washington is the only state in the country that does not have a statewide tourism marketing program.

4.5%

#5

$7,600 Increase in state and local business taxes in Washington (FY14–FY15)

Average increase in state and local business taxes for all states (FY14–FY15)

1.9%

Figures are from the study report “State and Local Business Taxes: State-by-state estimates for 2015” by the Council on State Taxes. *Business taxes per employee calculated using 2015 private-sector employment from Bureau of Labor Statistics Quarterly Census of Employment and Wages and FY15 total state and local business tax collections.

February 2017 │ 13

WHAT’S GOING TO BE

HOT IN 2017?

Each year, the National Restaurant Association conducts an online survey of members of the American Culinary Federation to get their insight on which food, cuisines, beverages and culinary themes will be hot trends on restaurant menus in the year ahead. In October 2016, they gave ACF chefs a list of 169 items and were asked to rate each item as a “hot trend,” “yesterday’s news” or “perennial favorite” on restaurant menus in 2017. Close to 1,300 chefs participated, and here is their forecast for 2017.

TOP 20 FOOD TRENDS 1 New cuts of meat

11 Ethnic spices

2 Street food-inspired dishes

12 House-made sausage

3 Healthful kids’ meals

13 House-made pickles

4 House-made charcuterie

14 Ancient grains

5 Sustainable seafood

15 House-made/artisan ice cream

6 Ethnic-inspired breakfast items

16 Whole grain items in kids’ meals

7 House-made condiments

17 Protein-rich grains/seeds

8 Authentic ethnic cuisine

18 Artisan cheeses

9 Heirloom fruit and vegetables

19 Savory desserts

10 African flavors

20 Gourmet items in kids’ meals

House-made Ice Cream

14 │ wahospitality.org

Artisan Cheeses

fun fact According to the Food and Agriculture Organization of the United Nations, street foods are ready-to-eat food and beverages prepared and sold by vendors on the street, in markets, from mobile carts and similar places. The organization estimates that street food is eaten each day by 2.5 billion people around the world.

TOP 10 CONCEPT TRENDS

Menu trends today are beginning to shift from ingredient-based items to conceptbased ideas, mirroring how consumers tend to adapt their activities to their overall lifestyle philosophies.

HUDSON RIEHLE SVP OF RESEARCH NATIONAL RESTAURANT ASSOCIATION

1 Hyper-local sourcing 2 Chef-driven fast-casual concepts 3 Natural ingredients/clean menus Natural

4 Environmental sustainability

Ingredients

5 Locally sourced produce 6 Locally sourced meat and seafood 7 Food waste reduction 8 Meal kits 9 Simplicity/back to basics 10 Nutrition

fun fact Simplicity

Environmental Sustainability

Four to 10 percent of food purchased by a foodservice operation is discarded before ever reaching a guest, according to LeanPath. By keeping tabs on and reducing waste, chefs and operators can cut food costs and increase profits. For more on food waste reduction, visit Conserve.Restaurant.org

February 2017 │ 15

TOP TRENDS BY CATEGORY

ALCOHOLIC BEVERAGES

CULINARY CONCEPTS

GLOBAL FLAVORS

1 Craft/artisan spirits

1 Hyper-local sourcing

1 Authentic ethnic cuisine

2 Onsite barrel-aged drinks

2 Natural ingredients/clean menus

2 African flavors

3 Locally produced wine/spirits/beer

3 Environmental sustainability

3 Ethnic fusion cuisine

4 Regional signature cocktails

4 Locally sourced produce

4 Middle Eastern flavors

5 Culinary cocktails

5 Locally sourced meat and seafood

5 Latin American flavors

BREAKFAST/BRUNCH

DISHES

1 Ethnic-inspired breakfast items

1 Street food-inspired dishes

2 Avocado toast

2 House-made charcuterie

3 Traditional ethnic breakfast items

3 Vegetable carb substitutes

4 Overnight oats

4 Seafood charcuterie

5 Breakfast hash

5 Pho

CONDIMENTS AND

Ethnic Spices

ACCOUTREMENTS 1 House-made condiments 2 Ethnic spices 3 House-made pickles 4 Protein-rich grains/seeds 5 Artisan cheeses

16 │ wahospitality.org

Avocado Toast

Chefs are on an endless quest to redefine how consumers eat. By masterfully transforming the ordinary into the extraordinary, culinary professionals are at the forefront of changing the culinary landscape.

THOMAS MACRINA, CEC, CCA, AAC AMERICAN CULINARY FEDERATION NATIONAL PRESIDENT

PROTEIN Gourmet Lemonade

1 New cuts of meat 2 Sustainable seafood 3 House-made sausage 4 Free-range pork/poultry 5 Heritage-breed meats

KIDS’ MEALS

PASTA AND GRAINS

RESTAURANT CONCEPTS

1 Healthful kids’ meals

1 Ancient grains

1 Chef-driven fast-casual concepts

2 Whole grain items in kids’ meals

2 Non-wheat noodles/pasta

2 Food waste reduction

3 Gourmet items in kids’ meals

3 Farro

3 Meal kits

4 Kids’ entree salads

4 Black/forbidden rice

4 Pop-up/temporary restaurants

5 Fruit/vegetable kids’ side items

5 Hand-made pasta

5 Food trucks

NON-ALCOHOLIC BEVERAGES

PRODUCE

SWEETS

1 House-made/artisan soft drinks

1 Heirloom fruit and vegetables

1 House-made/artisan ice cream

2 Gourmet lemonade

2 Unusual/uncommon herbs

2 Savory desserts

3 Locally/house roasted coffee

3 Hybrid fruits/vegetables

3 Donuts with non-traditional filling

4 Specialty iced tea

4 Exotic fruit

4 Smoked dessert ingredients

5 Cold brew coffee

5 Dark greens

5 Bite-size/mini-desserts

February 2017 │ 17

MOVERS AND SHAKERS Trends

Trends

Heating Up

Cooling Down

Quinoa Sodium-conscious cuisine Poke

Black/forbidden rice

House-made charcuterie

Vegetarian cuisine

Street food-inspired dishes

Vegan cuisine

Food halls

Locally sourced meat and

Ramen

seafood

Breakfast burritos/tacos

Ethnic condiments

House-made condiments

Ethnic cheeses

Lumberjack breakfast/fry-up

Tapas/mezze/dim sum Food trucks Non-wheat noodles/pasta Grass-fed beef House-made/artisan ice cream

Ramen

Food-beer pairings Organic produce Inexpensive/underused meats Prepaid tickets Gelato

18 │ wahospitality.org

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HERE’S WHAT’S UP IN LODGING

AH&LA’s biennial lodging study highlights a technology-savvy industry.

The American Hotel & Lodging Association’s biennial lodging survey is the definitive review of the top trends in the hotel industry. Conducted by industry data provider STR and funded by the American Hotel & Lodging Educational Foundation, the survey provides a comprehensive understanding of amenities, guest services and more.

The 2016 survey results highlighted here underscore how hotels are innovating to offer an even better guest experience and a more rewarding workplace than ever before.

TECHNOLOGY •

•

• • • •

Central reservations systems are nearly universal across chain scales.

Use of mobile apps for hotel service continues to climb, peaking at 35 percent for the industry overall.

The overall use of mobile devices for check-in rose significantly and is now being offered in 65 percent of the hotels surveyed.

High speed, in-room internet plus wireless access is now an industry norm, expanding to 98 percent of hotels.

Only 9 percent of hotels charge for room Internet.

High definition and/or flat screen TVs are now in 88 percent of U.S. rooms.

SUSTAINABILITY •

•

• •

In-room energy management sensors are at their peak overall usage with 48 percent of hotels adopting.

Ninety percent of hotels use high efficiency/LED lighting, up from 75 percent in 2012.

Ninety-four percent of hotels offer a linen/ towel reuse program, up from 76 percent in 2012.

Almost half (47 percent) of participating hotels have an amenity (shampoo, soap) recycling program.

20 │ wahospitality.org

IN-ROOM AMENITIES AND PROPERTY OFFERINGS •

• • •

In-room air purifiers are largely an upper-end amenity and are led by luxury (68 percent) and upper upscale (40 percent) chain scales.

Branded amenities products usage grew to include 90 percent of properties.

The percent of hotels reporting indoor (36 percent) and outdoor (43 percent) swimming pools both saw a small drop from 2014 levels.

Luxury and independent hotels lead the way in music/entertainment/nightclubs at 55 percent and 25 percent, respectively.

GUEST SERVICES •

• • • •

Complimentary breakfast (62 percent overall) remains a primary mainstay of uppermidscale (80 percent), midscale (96 percent) and economy (81 percent) hotels.

The proportion of hotels offering non-smoking rooms reaches 97 percent, an all-time high.

Free airport shuttle service is provided by 85 percent of hotels located at an airport location.

Seventy-three percent of hotels overall offer dry cleaning, while almost all luxury, upper-upscale and upscale properties provide this service.

At 100 percent, valet parking is the standard among luxury scale properties, with upperupscale trailing at 64 percent and a quarter of independents reporting valet parking in 2016.

TREND WATCH 2017

1

Hotels are fully committed to providing exceptional customer service and implementing initiatives that are important to both our guests

Mobile Apps

More and more hotels are beginning to use phone apps as a simple way to impress their guests. => Look for increased in use of smartphones as room keys, television remotes, thermostat controls and for messaging between guests and front desks.

and employees such as a strong commitment to sustainability and charitable giving.

— Katherine Lugar, AHLA president and CEO

2

Dynamic Pricing

Holdouts that do not yet adjust prices for online platforms are expected to get with the times in 2017. => Look for more non-refundable rates offered online.

3

CHARITABLE GIVING • •

• •

Eighty-five percent of hotels contribute to charity.

Nearly three quarters (72 percent) of hotels make in-kind contributions of room nights, meeting space, goods or services.

Well over half (61 percent) volunteer hours to charity.

Conducted biennially since 1988, the Lodging Survey is one of the longest-running surveys of its kind. With more than 8,000 participants, it is the most comprehensive analysis of the trends in the hotel and lodging industry based on direct feedback from a diverse group of hotels and property types.

Social Places

Hotel designs are shifting away from traditional front desks and introducing more social gathering places. => Look for lobbies to become more like living and dining rooms.

4

Positive Company Culture

Retaining talent is more important than ever, and hospitality companies are increasingly focusing on the employee experience. =>Look for greater emphasis on making employees feel valued and respected.

February 2017 │ 21

FDA Will Enforce New Menu Labeling Rules Starting May 5: Get Ready Now!

By Paul Schlienz

It's been a long time in coming, but the enforcement date for the U.S. Food and Drug Administration's new menu labeling rules is almost here. May 5 is the date the FDA will start enforcing the regulations. Now that this date has been carved into stone, you owe it to yourself to familiarize yourself with the rules, and if they apply to your restaurants make sure you are in compliance.

The history behind these rules, which are required by the 2010 Affordable Care Act, is complicated.

A Focus on Education In Dec. 2014, the FDA released its final menu-labeling regulations. While restaurants were initially expected to be in compliance with these rules on Dec. 1, 2015, the FDA delayed the compliance date by one year to Dec. 1, 2016, due to a great deal of bipartisan pressure from Congress.

Then, in Nov. 2016, the FDA's menu-labeling compliance date was moved to May 5, 2017. This is the date the FDA will begin enforcing the rules.

Since the initial delay, in July 2016, the FDA has been providing guidance to restaurants on how it will enforce these rules when they eventually take effect. The agency’s emphasis is clearly on informing the foodservice industry on how the rules will ultimately work, and getting

WHO NEEDS TO COMPLY WITH THE MENU-LABELING RULES: “A restaurant or similar retail food establishment that is a part of a chain with 20 or more locations doing business under the same name (regardless of the type of ownership, such as individual franchises) and offering for sale substantially the same menu items.”

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restaurants up to speed on what will be required of them.

“We're focused on education,” Lynn Szybist, leader of the FDA’s Labeling Regulations Implementation Team, said at a 2016 webinar.

The National Restaurant Association, which worked closely with the FDA on crafting the rules and making sure they were fair to restaurant operators, was pleased by the extension of the compliance date to May 5. In an official statement, the National Restaurant Association applauded the FDA for issuing this important clarification regarding menu labeling.

"We have long-advocated for a nationwide federal menu labeling standard that gives customers access to uniform nutritional information at restaurants, that provides certainty to restaurateurs and food service operators over the patchwork of state and local laws," said the statement.

"Today’s announcement by the FDA gives the food service industry the time it needs to empower their customers to make the best choices for themselves.”

Although it will cost the restaurant industry as a whole an estimated $315 million to implement in the first year, the final rules are a win for restaurants. The FDA took restaurants’ concerns into account while drafting the rules. As a result, the rules federally preempt any state or local menulabeling regulations, replacing a confusing array of rules.

“The piecemeal approach to menu labeling that we were seeing across the country was creating havoc for restaurants and their customers,” said Cicely Simpson, executive vice president of government affairs and policy. “So the industry went to Congress to create a federal standard that would provide uniformity for restaurants to comply while getting important legal protections for posting nutrition information.”

Other wins for restaurants are the inclusion of convenience and grocery stores among “similar retail food establishments” in the rules, and flexibility on implementation, including allowing pizzas to be labeled by the slice.

Know the Rules In order to ensure compliance, restaurant operators need to consult the actual regulations as published by the FDA (See below for resources).

In general, the rules cover restaurants and similar retail food establishments if they operate 20 or more locations under the same name with substantially the same menu items at its locations. Smaller restaurants may comply with the rules if they choose, but on a strictly voluntary basis.

If you are affected by the rules, starting on May 5, you must clearly and prominently display calories on menus, menu boards and drive-thru displays for standard menu items. On buffet, cafeteria and self-service lines, calorie information must be displayed on signs near the menu items. You may use the term “calories” or “Cal” as a column heading or adjacent to the number of calories for each standard menu item.

All non-alcoholic beverages and any alcoholic drinks that are on a drink menu are covered under the new rules.

The regulations do not affect mixed drinks requested by customers at a bar.

Additionally, daily specials, custom menu orders, generaluse condiments, test-market items and certain other temporary and seasonal items are not included in the regulations.

The law will also require restaurants to have a “reasonable basis” to substantiate their nutrition data. Such “reasonable” sources of information may include nutrient databases, Nutrition Facts labels, laboratory analysis and other means.

Upon request, other nutrition information, including data on calories from fat, total fat, saturated fat, trans fat, cholesterol, dietary fiber, sodium, sugars, protein and total carbohydrates, must be made available in writing. You must also include a menu notice advising customers that further written nutrition data is available on request for your standard menu items. This information may be posted on a counter card, sign, poster, handout, booklet, loose leaf binder, electronic device or in a menu. Additionally, you must include a succinct statement on the menu advising guests how calories fit into a recommended daily diet.

(Example: “2000 calories is used for general nutrition advice, but calorie needs vary.”)

All signs are pointing toward a smooth implementation of the new menu labelling rules.

“We hope things will progress on the current path so that full implementation takes place in May of this year,” said Simpson. “Our restaurants have put in a lot of time, effort, and money to be ready for this deadline and many are already in full compliance. We don’t foresee any complications between now and May, but the National Restaurant Association is working to educate and inform the new Congress and new administration about the menu labeling law.”

For more information, visit the National Restaurant Association’s Menu Labeling page. Additionally, the FDA provides a comprehensive overview of the new rules. If you are unsure of how to determine calories and other nutritional values, email your questions to CalorieLabeling@fda.hhs.gov.

ADDITIONAL RESOURCES

NATIONAL RESTAURANT ASSOCIATION MENU LABELING GUIDE www.restaurant.org/menu-labeling FDA MENU LABELING RULE AND GUIDANCE ON MENU LABELING www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ LabelingNutrition/ucm515020.htm

February 2017 │ 23

The HR Department: Fostering a Positive Work Culture The hospitality business is a people business, and how well your staff treats your guests can, to a significant extent, make or break your business.

Sharp operators recognize this, and many go out of their way to create a positive working environment in which everyone is respected and employees feel good not just about their jobs, but about the people they work for and with. This in turn leads to higher employee morale, reduces expensive turnover and helps encourage great customer service.

In one of the Association’s most popular online articles, Jim Laube highlights the traits of good bosses and suggests 12 things managers can do to foster a positive and productive work culture: Show a personal interest in each employee.

Work hard yourself.

Have a sense of humor and know how to laugh at yourself.

Don’t look down on anyone.

Be positive; ALWAYS be positive.

Be consistent and fair; never play favorites.

Don’t be a know-it-all; ask for employees’ input.

Lead by example.

Take care of problem employees quickly and fairly.

When you make a mistake, admit it and apologize.

If appropriate, praise in public, but ALWAYS criticize in private.

Do everything possible to accommodate requests for time off for school functions or events.

In today’s increasingly tight labor market, the culture of your workplace will play a role in your ability to hire and retain the service-oriented employees you need. Don’t jeopardize your success by being or having anyone on your management staff that your employees could refer to as anything but a “good boss.” Read Jim’s full article at wahospitality.org/blog/the-10-common-practices-ofhighly-successful-independent-restaurants or learn more about his work with independent restaurant owners at restaurantowner.com.

Invest in Your Managers and in Food Safety

Food safety awareness is as critical as ever, and setting a culture and standard of excellence with regard to food safety is just good business. The Washington Hospitality Association Education Foundation is committed to helping you reach that high standard, offering in-person ServSafe Manager advanced food safety certification at locations across the state. Online classes are also available through the Association.

Developed by the National Restaurant Association for foodservice and hospitality personnel, the ServSafe brand allows you to offer the highest standard of training to your staff. It also keeps customers safe with advanced food safety knowledge and complies with the Demonstration of Knowledge (DOK) and Person in Charge (PIC) requirements within the Washington State Food Code.

Upcoming ServSafe Manager Classes February 21, 2017 Kent – Registration deadline: February 6

February 27, 2017 Everett – Registration deadline: February 13

March 7, 2017 Seattle - Registration deadline: February 27

March 16, 2017 Tacoma – Registration deadline: March 1

March 23, 2017 Vancouver – Registration deadline: March 8

March 27, 2017 Kent – Registration deadline: March 13

March 28, 2017 Spokane – Registration deadline: March 13

Register online at whaef.org/training or call 877.695.9733.

Learn more about all of the training options available to Washington Hospitality Association members at whaef.org.

24 │ wahospitality.org

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Lex on Tech

Technologies From 2017 CES Find Ways Into Hospitality

By Lex Nepomuceno At this year’s Consumer Electronics Show (CES), there were a number of new products and technologies unveiled that many pundits in the media may consider the “next big thing” for consumers. There was the wallpaper-thin OLED TV, robots and smart refrigerators. However, a couple of themes seemed to hover throughout the show –Voice and Artificial Intelligence (AI).

“Voice recognition, whether it’s Amazon’s Alexa or other things, makes a lot of sense in hotel rooms, where you may not know where the light switch is, you may not know how to close the blinds — we can now add some level of automation that can drastically improve the consumer experience,” Shawn DuBravac, chief economist of the Consumer Technology Association, told the Las VegasJournal Review.

Between Amazon’s Echo, Microsoft’s Cortana, Google Home and Apple Siri, voice control is beginning to make the move from early adopters to mass audiences. All of a sudden, grandparents are seen giving voice commands to their cable boxes on mainstream commercials.

Technologically-challenged individuals can now seamlessly communicate with smart lights and other devices without having to fumble through a mobile app. To turn on the lights, one just needs to say “turn on the lights.”

Tethered to the voice trend is the rising applicability of artificial intelligence. Voice commands and smart appliances are only as useful as the cognitive platforms that power them. Many of the devices unveiled at CES that were Alexa-enabled had to integrate with third parties and their respective AI capabilities.

How can voice and AI affect hospitality? The most obvious is in improving the guest experience. Hotel guests can

26 │ wahospitality.org

customize their room environments with voice. Everything from changing the room temperature, lighting or television channels – guests can be exposed to a whole new layer of convenience.

From a marketing perspective, search engines are beginning to calibrate search results to better factor in voice commands. As a result, restaurants and other businesses will be able to refine their search marketing strategies to include very specific demographic and location information culled from people who use Apple Siri or Google Home to place a takeout order.

Artificial intelligence is also being integrated into a very personalized concierge service by Carnival Cruises. The technology will help crew members proactively anticipate and respond to passenger needs. For example, waitstaff could bring a guest’s favorite drink before they even request it. Passengers could also be reminded of upcoming shows and classes they would like to attend. These concierge devices would be attached to guests as they roam the ship, so this would potentially provide on-board traffic information that would help the ship’s crew better allocate staff.

Imagine how any or all of the aforementioned technologies help you run your restaurant or hotel? Imagine integrating Carnival’s concierge technology with room cards or even mobile devices? In fact, that is what CES is all about – imagining the future in very practical ways. Savvy operators don’t need to rush out and integrate all of these technologies – just be aware of what’s to come and be ready to take advantage of them when the time is right.

www.wahospitality.org

CREDIT CARD PROCESSING

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Washington Hospitality Association credit card processing offer:* If we cannot match or improve your rate, YOU will receive a $500 Visa® Gift Card!!

• All we need is your two most recent months’ merchant account statements and we’ll make you an offer that can’t be beat.

• You have nothing to lose by having our Payment Solutions Market Manager provide you with a free evaluation and comparison of your current rates and services. We are confident that the end result will save you money.

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Terms and Conditions* Other terms and conditions apply: • Offer applies to new U.S. Bank merchant customers only.

• Offer requires deposit of settlement funds to U.S. Bank Business Checking Account.

• Offer not valid if customer’s current rates are set to be competitive for a large franchise or association members under corporate pricing, government or non-profit entity pricing, warehouse pricing, petroleum merchants, merchants processing through a third party network, Elavon or U.S. Bank Partner, or other U.S. Bank group offers. Offer requires merchant processing a minimum of $50,000 in annual credit card sales.

• Written processing agreement required. Service may be provided by a U.S. Bank group company.

• Merchants must provide their two most recent complete credit card processing statements.

• Meet or Beat promotional campaign is available for a limited time only. Offer subject to change, modification, or termination without notice.

To take advantage of this offer a rate evaluation must be requested by 12/31/2016.

• Our meet or beat offer is limited to total processing costs excluding equipment/software costs. Offer limited to one per business entity or related business.

• The U.S. Bank Visa Gift Card cannot be reloaded with additional funds, nor can it be used at an ATM. For use in the U.S. only. Terms and conditions apply and other fees may apply. For complete details visit www.usbankmyaccount.com. Card is issued by U.S. Bank National Association, pursuant to a license from Visa U.S.A. Inc. Deposit and credit products offered by U.S. Bank National Association. ©2016 U.S. Bank National Association. Member FDIC. 7502-A (1/15) MMWR59364

We can help you with so much more.

Our suite of product solutions are designed to help you grow your restaurant business. We offer: > Loyalty, promotional, and gift card programs > Mobile and tablet solutions > Layered security technology offering the powerful combination of encryption, tokenization, EMV and PCI coverage > Business cash and travel rewards credit cards — ask about our Encore rewards program

Let’s Talk Ken Wells Director of Business Development Washington Hospitality Association 425.457.1458 kenw@wahospitality.org powered by

INDUSTRY CALENDAR February/March TRAINING Feb. 27

ServSafe® Manager, FSA Everett

Mar. 2

First Aid/CPR/AED

Mar. 7

ServSafe® Manager, Seattle

Mar. 16

ServSafe® Manager, Tacoma

Mar. 23

ServSafe® Manager, Vancouver

Mar. 27

ServSafe® Manager, Kent

Mar. 28

ServSafe® Manager, Spokane

MEETINGS Feb. 14

Seattle Hotel Association Board

Feb. 16

Retro Invest Workgroup

Feb. 16

Retro Trustees Meeting

Feb. 16

MSC Sub-Committee Meeting

Feb. 21

Spokane Hotel/Motel Association Meeting

Feb. 21

Spokane Chapter Board Meeting

Feb. 28

HIHIT Board Meeting

Mar. 1

Seattle Chapter Monthly Meeting

Mar. 1

Editorial Board Meeting

Mar. 14

Seattle Hotel Association Board Meeting

Mar. 14

Board Development Conference Call

Mar. 21

Spokane Hotel/Motel Association Meeting

Mar. 21

Spokane Chapter Membership Meeting

UPCOMING EVENTS Feb. 18

ProStart Invitational

NEW MEMBERS Baymont Inn & Suites Spokane Valley Cap Sante Inn, Anacortes Evergreen Lanes, Everett Feed Co Central, Seattle Hungry Clam, Friday Harbor Killer Burger, Vancouver Kreme de la Kreme, Kennewick Madison Kitchen, Seattle Navy Strength, Seattle On Safari Foods, Seattle Ratstick, Seattle, Kirkland Silk Road Cafe, Kent Super 8 – Spokane Valley The Burton Inn, Vashon The Governor – A Coast Hotel Olympia The Surfside Inn, Ocean Park The Vault Wine Bar, Blaine

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NEW ALLIED MEMBERS ASCAP John Bonaccorso jbonaccorso@ascap.com 2 Music Sq. West Nashville, TN 37203 3204 888.772.4252 www.ascap.com We create music. You harness the power of music to boost your business. With an annual ASCAP music license, you can play milions of songs from our almost 600,000 songwriter, composer, and music publisher members, however you want including live music by a band or DJ, or recorded music played off a CD, iPod, online streaming service, or most other means. Your license fee goes straight back to our members, so they can keep making the music that your customers love.

JPI Insurance Solutions Joe Peterson joe@jpi-ins.com 8927 W Tucannon Ave Ste 102 Kennewick, WA 99336-7176 509.736.3599 joepetersoninsurance.com JPI Insurance Solutions offers specialized coverage for your bar, tavern, pub & restaurant. As independent brokers, we shop the market to get you the best price and coverage on the market, along with risk management programs to hedge protection & insulate balance sheets.

Lawrence Company Jeff Lawrence lawrence@lawrencecompany.org P.O. Box 871688 Vancouver, WA 98687-1688 360.896.0777 www.lawrencecompany.org Lawrence Company is an Unemployment Tax Cost Control Management Services company. They have been in business for over 23 years serving employers with their unemployment needs. They ensure that unemployment insurance claims are responded to utilizing many years of adept knowledge by their staff.

All levels of accomplishment are done on a timely basis. Significantly, they communicate with their accounts through phone, email, claim service letters and claims summary and detail reports to keep them informed. Lawrence Company is a family owned and operated business with a staff that consists of qualified employees who have worked closely with their accounts and the Employment Department.

Many of their accounts express they like supporting a local family business. Special offer: Up to 50% off for members

and refined sugars. based on quantity ordered and what product is being requested.

Procter & Gamble Professional Janina Reyes reyes.js.2@pg.com Two P&G Plaza, #TN 06 Cincinnati, OH 45202-3315 425.223.7663 www.pgpro.com P&G Professional is the Away From Home division of Procter and Gamble, providing key business decision makers with superior products and solutions designed to make “every experience count”. P&G Professional leverages P&G’s scale, trusted brands, and strengths to meet specific business needs in a wide range of industries, such as foodservice, building cleaning and maintenance, education, hospitality, and care homes.

Special offer: Receive a Visa prepaid card rebate of up to $3500 depending on your property’s number of rooms and cleaning programs purchased. [Valid until 6/2017 for first time purchasers.]

Tacoma Public Utilities Jessica Ludwig jludwig@cityoftacoma.org 3628 S 35th St Tacoma, WA 98409-3115 253.502.8538 www.mytpu.org Tacoma Public Utilities provides reliable and competitively priced electric and water utlity service to over 170,000 customers in the Tacoma Pierce county area. As a publicly owned utility, TPU focuses on offering unique programs and services that increase efficeincy, reduce costs, and improve operational performance for our customers.

Theisen Insurance Agency LLC Joyce Theisen theiseninsurance@gmail.com 1851 State Ave NE Ste 103 Olympia, WA 98506 4601 360.943.1820 https://agents.farmers.com/wa/olympia/joyce theisen Theisen Insurance Agency LLC is a locally owned and operated Farmers Insurance agency in Olympia, WA. We offer auto, home, and life insurance for personal protection, and we can also provide commercial insurance options for a variety of businesses, including restaurants, bars, and hotels. Additionally, we can provide options and professional advice for retirement and annuities, as well as health insurance, whether group or individual. Our agency is centered around providing quality care and service, and ensuring every client is properly protecting their greatest assets.

Mountain Muesli Megan Trimble megan@mountainmuesli.com 1401 S Sprague Ave # 570 Tacoma, WA 98405-2967 206.518.3761 www.mountainmuesli.com

Uncle Dan’s Inc Chris Stephens chris@uncledans.com PO Box 3325 Spokane, WA 99220-3325 509.893.9046 www.uncledans.com

Mountain Muesli makes cereal and cereal bars that support our mission of healthy, tasty food for everyone! We are committed to using the finest ingredients. We use natural, organic, non GMO, and locally sourced ingredients as much as possible, and support development of a safe, sustainable food supply. We are committed to making our products the best they can be. We never stop creating, testing, and inventing to give you products that live up to our slogan “Absurdly Good.” We are committed to offering food products for everyone, including those with certain food allergies and sensitivities. Our products are free gluten, wheat, dairy, soy, peanuts

Uncle Dan’s Seasonings and Salad Dressings has been making the best salad dressings, dips, and seasonings for over 50 years. Uncle Dan’s recipes are very low in fat. You can mix them using your favorite ingredients.

You can customize ingredients used in preparing the dips and salad dressings to create a mix that is fresh and tailored to meet your dietary needs. In addition, our products are gluten free with no added MSG!

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1/18/2017 1:20:54 PM

A Training Wage Helps Support More Teen Jobs

By Phil Costello

Restaurants are a pipeline of employment for teens. However, with the passage of Initiative 1433, there is less of a safeguard for young workers. I-1433 makes it difficult for employers to offer starting jobs. It is critical that we consider how to include a training wage in the new law.

In 2016, President Barack Obama, along with many others, participated in the First Jobs campaign because it is clear starting positions are important. The president spoke of his first job scooping ice cream: “My first summer job wasn’t exactly glamorous, but it taught me some valuable lessons.

Responsibility. Hard work. Balancing a job with friends, family and school.”

Teens also acquire basic life skills from a first job, such as doing dishes, mopping floors, vacuuming and even how to dress and participate in a job interview.

These jobs are especially needed in poor communities.

Limited access to jobs can result in academic disengagement, lack of career awareness, and planning and poor preparedness for available careers.

Entry-level jobs introduce people to the workforce and also impact the trajectory of their lives. A Pew Charitable Trusts report noted that every year people work in their teens, their income rises 14 to 16 percent in their 20s. So these first jobs aren’t only important for the employee themselves, they’re vital to the economy as successful young workers funnel money into their communities.

30 │ wahospitality.org

But, as of Jan. 1, 2017, teens in Washington are now paid $11 per hour; except for 14- and 15-year-olds. Therefore, teens 16 years of age and older will make exactly same amount as an experienced worker. This expense is in addition to other costs with teens such as training, permits and restrictions from certain elements of the job (such as cooking). The learning process can be costly. When the average restaurant only brings in $33,000 profit before taxes, and employs 20 or fewer people, choosing who to hire matters.

Yet despite these challenges, restaurants have always hired teens. Why? Because, restaurants invest more in people than any other part of their business. Local restaurants care about giving people the chances that were once given them. When you offer a young person his or her first job, what you’re saying is: I believe in you.

The previous state law protected a restaurant’s investment in youth by offering a different starting wage. This wage gave businesses more flexibly and less risk when helping teens get a start.

We need a teen wage to be added to I-1433. We need to support neighborhood restaurants so they can hire young people and give them an opportunity to move up in the world. We need to continue to hire teens so that Washington state thrives and our future is bright.

Phil Costello owns Zip’s Drive In in Spokane and is co-chair of the Washington Hospitality Association Board of Directors. This opinion piece was originally published in The Olympian.

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D30010 10/16

Put your best

fish forward.

Food waste is bad enough. Contamination is worse! How do you stop a bad fish from reaching the table? You make sure that your line staff knows the rules, knows how to how to detect bad product, and absolutely knows how to rotate your walk-ins so that you are always putting your best ingredients on the plate. Do your people know how to do that? Let’s hope so.

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February 2017 │ 31

12/20/2016 10:15:16 AM