WA S H I N GTO N
a
nd Sav Tips fo ings r Redu c i ng Saf Safety ety Ris Meetin ks g s Why S afety P ays
Plus 2018
CANDIDATE ENDORSEMENTS
Washington Hospitality Association 510 Plum Street SE Olympia, WA 98501-1587
Safety
September 2018
September 2018 │ 1
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EDITORIAL STAFF Publisher, Anthony Anton Executive Editor, Lex Nepomuceno Editor-in-Chief, Marianne Scholl Art Director, Lisa Ellefson Managing Editor, Morgan Huether Copy Editor, Paul Schlienz Contributing Editors: Andy Cook, David Faro, Jillian Henze, Sheryl Jackson, Lisa Leinberger and Nicole Vukonich
Inside
September 2018
EXECUTIVE COMMITTEE Chair: Chad Mackay, Fire & Vine Hospitality Vice Chair: Ron Oh, Holiday Inn Express North Seattle Shoreline EXECUTIVE TEAM President and CEO, Anthony Anton Vice President, Teran Haase Chief Financial Officer, Darin Johnson Senior Director of Communications & Technology, Lex Nepomuceno Director of Local Government Affairs, John Lane Director of State Government Affairs, Julia Gorton Director of Membership, Steven Sweeney
Features 11
First Ever Washington Hospitality Convention
14
Endorsements for State Legislative Races
18
Start Saving with Safety Today
19
Getting Serious About Workplace Safety
24
Safety Pays Off in Unexpected Ways
26
Ways to Prevent Norovirus Outbreaks
510 Plum St. SE Olympia, WA 98501-1587 T 360.956.7279 | F 360.357.9232 wahospitality.org
In Every Issue Letters are welcomed, but must be signed to be considered for publication. Please include contact information for verification.
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From Your President and CEO
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.
8
News Briefs
9
Association News
10
Local GA Update
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.
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State GA Update
29
Calendar and New 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.
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Ask the Expert
ADVERTISING INQUIRIES MAY BE DIRECTED TO:
Andy Cook
360.956.7279 andyc@wahospitality.org 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
4 │ wahospitality.org
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HSA (Heath Savings Account) EAP (Employee Assistance Program) Direct Primary Care (DPC) Life Insurance Disability Insurance Cobra Administration Owners covered for on the job injuries
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President and CEO
A Lesson to Remember My father, Basil Anton, wasn’t the only one in my family who owned restaurants. In fact, many of my family members used hospitality to establish themselves in the U.S., including one of my uncles who had a restaurant in Seattle. I ran into one of my uncle’s former servers while on my travels. She told me a story that has stuck with me for the past couple of months. Anthony Anton It was an absolutely jammed Friday night at his restaurant. Servers were flying in and out of President & CEO the kitchen, which had a small walkway between the dining room and the pass-through line. There was a 40-minute wait for tables. The bar was overflowing with eating customers and a lingering happy hour crowd. In short, it was a perfect night for a restaurateur -- from a business point of view.
My uncle was walking around making sure that the operation was running smoothly. As he approached the hallway that bridged the kitchen and the dining room, he noticed a piece of paper on the ground. His instant reaction was, “I need to pick it up immediately before someone slips and falls on this piece of paper.” But something made him hold back and watch. For the next 15-20 minutes, he sat at the edge of the hallway watching servers and bussers step over the piece of paper. In total, a crew of 25 people noticed it enough to step around it while carrying large trays, but no one took two seconds to pick it up. So, in the middle of a crowded restaurant with 45-minute waits and an overloaded bar, my uncle stopped everything. He pulled the kitchen team, bartenders and servers out into the hallway and made them stare at that piece of paper. For the next 10 minutes, the theme of his Greek-style rant was, “I can’t believe that you don’t love each other enough or care about your jobs enough to pick up this piece of paper.” Everyone thought he’d lost his mind. The server told me at the time, they were all looking at each other thinking, “Oh God, he’s lost it.” At the end of the conversation, my uncle’s staff members realized any one of them could have slipped on that piece of paper causing injury to themselves or others. And on top of that, the team members were taking the risk of dropping food and ruining the guest experience. That was 27 years ago. That server saw me and recalled that story within minutes. She said she has always kept a safe station since and she tells this story when she’s training new servers. And though it was easy to think of my uncle as crazy, she doesn’t remember him that way at all. Keeping our employees safe is a top priority in our restaurants and hotels. We know our industry is not successful unless our employees are successful. My uncle lost business for 10 minutes because he wanted the place run the right way and he cared about his team. He wanted his team to learn that keeping a safe station is as important as great customer service and great food because they each impact the others. I hope this story, and this magazine issue with its focus on safety, inspires you to be the ultimate workplace safety rock stars in the entire state of Washington.
6 │ wahospitality.org
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More than 70% of members rate RETRO as the top association benefit. You get: Claims management Assistance with all L&I issues Safety training Mock inspections Custom compliance plans
Invest in workers’ comp management and you will be rewarded for your performance.
RETRO SINCE 1986
800.225.7166 | fax 360.357.9232 | 510 Plum Street S.E. | Olympia, WA 98501-1587
If you are already a participant in the RETRO program, look for contact in the middle of September from our RETRO team! We will explain the changes in detail. RETRO Department 360.956.7279 800.225.7166 retroadmin@wahospitality.org
Primary Source of Information | News Briefs
Military per diem rate cut reversed In July, Congress reversed a 2014 policy that significantly cut per diem rates for Department of Defense employees on long-term travel assignments. Under that three-yearold policy, military service members and Department of Defense civilian workers received only 75 percent of the federal per diem travel rate for stays of over 30 days and just 55 percent of the federal rate for stays of over 180 days. A provision to repeal the cuts was included in this year’s defense budget. This policy change is good news for service members, civilian defense employees and local communities. It is also an important win for hotels, particularly those that serve communities near military installations. To view the 2019 federal per diem rates that go into effect on Oct. 1, 2018, visit bit.ly/2vOP2UD.
energy-efficient lighting, and many use U.S. Environmental Protection Agency Energy Star®-rated kitchen equipment. Water-saving innovations are also gaining ground, from low-flow toilets to efficient pre-rinse spray valves. Reducing food waste is an emerging area for action. Tracking food waste, donating unused leftover food and composting materials are among the more popular practices restaurateurs are adopting to decrease waste. More details are available in the National Restaurant Association’s The State of Restaurant Sustainability 2018, which you can download at restaurant.org/News-Research/ News/More-restaurants-likely-to-practice-sustainability.
More restaurants are sustainable, survey says In August, the National Restaurant Association released the results of a survey that examined what measures restaurants are taking to conserve resources and operate more sustainably. Five hundred restaurant owners and operators participated in the survey, and the findings show that the foodservice industry, from independent operators to large restaurant chains, is reducing energy and water consumption, minimizing waste creation, and connecting with environmentally aware guests. One of the key takeaways is that efficient equipment is now standard in many restaurants. Most restaurants use Don’t forget: Teen employees require school authorizations It’s fall, and if you plan to have teen employees during the school year, you’ll need to have a signed parent/ school authorization form at the minor’s work site. The form expires every school year in September, which means authorizations from the past school year are no longer valid. Teen employers are also required to have a minor work permit endorsement and to have on file proof of age for each teen employee, a complete description of duties and an employment description that includes the total number of hours of work daily. There are also restrictions with regard to the number of hours teens may work and the types of duties they may perform. Be sure that you are well aware of these and other regulations regarding youth employees. To learn more, visit www.Teenworkers.Lni.wa.gov. 8 │ wahospitality.org
Primary Source of Information | Association News
Golf FORE! Education was launched in 2009 to raise money for ProStart scholarships. The shotgun tournament and auction is now a much-anticipated tradition featuring great golf, food trucks, prizes and a delicious dinner. The tournament may sell out again this year! Visit golf. wahospitality.org to register or to find out about donating to the auction.
September is National Food Safety Month ServSafe is celebrating National Food Safety Month with free resources in September to help you keep your staff informed and engaged in key aspects of serving food safely. This year’s theme is the culture of food safety, and ServSafe has weekly training activities, posters and infographics that reinforce a strong foundation of food safety. The topics include what is food safety, handwashing, the role of safety training, and time and temperature control. The posters and infographics that delve into these topics are available in both English and Spanish at servsafe.com/ foodsafetymonth. September is also back-to-school month and a great time to enroll your staff in food safety training. Visit whaef.org for the full menu of training and certificates offered by the Washington Hospitality Association Education Foundation.
Leadership training opportunities provided by Education Foundation partnership The Washington Hospitality Association Education Foundation, in collaboration with Dancing Shepherd Leadership Development Services, is piloting a new program designed to develop exceptional leadership skills and core competencies for high-potential leadership talent in the hospitality industry. Washington Hospitality will host a bi-monthly series of leadership classes from Sept. 27 to Nov. 1 to help elevate the essential leadership skills of hospitality professionals and provide opportunities to learn directly from accomplished industry practitioners. The course is limited to 30 people and costs $599. Scholarships are available. For more information and registration, contact Marcella Hyde at marcellah@wahospitality.org or 877-695-9733. Recognize your exceptional team with the Stars of Hospitality Awards Now is the time to nominate your team members for the prestigious Stars of Hospitality Awards presented by the Washington Hospitality Association. The awards are open to restaurant, lodging and other association members, and winners will be recognized at the Washington Hospitality Convention which takes place on Nov. 11–13 at the Hyatt Regency Lake Washington at Seattle’s Southport, located in Renton. The awards celebrate the truly exceptional professionals and businesses that exemplify the very best of Washington hospitality, and nominations are a great way to let your team know how much you value the passion and talent they bring to work each day.
Golf FORE! Education tees off on Sept. 11 Our annual golf tournament to support the Washington Hospitality Association Education Foundation takes place this month on Sept. 11 at the Washington National Golf Club in Auburn.
Awards will be given for employee of the year, general manager of the year and emerging hospitality leader. In addition, the Paving the Way Award will honor a woman in the industry whose leadership and example resonates well beyond her place of work, and the Innovation Award will honor a restaurant, property or individual that drives fresh thinking and inspires a culture of innovation. Submit your awards this month at wahospitalityconvention. com/stars-of-hospitality. September 2018 │ 9
Sept. 11, 2018 SIGN UP: GOLf.WAhospitality.org
th
First Ever Washington Hospitality Convention Coming Soon It’s fall and we’re building up speed for the first Washington Hospitality Convention. For more than 20 years, Washington’s annual lodging convention was an important place for hoteliers to connect and get important industry information and training. Now, Washington Hospitality is presenting the Hospitality Convention with engaging content for restaurant, lodging and all hospitality members. This is the first unified convention since the Washington Restaurant Association and the Washington Lodging Association joined forces in 2016 as the Washington Hospitality Association. This exciting inaugural Convention will take place Nov. 11-13 at the gorgeous new Hyatt Regency Lake Washington at Seattle’s Southport. Industry thought leaders, advisors and experts will arm attendees with the latest intel, fresh insight and effective strategies for weathering the challenges and grabbing the opportunities coming our way. You’ll also connect with industry peers in meaningful networking and find a vibrant trade show featuring vendors with hospitality products and services you need to succeed. This year’s lineup of great presentations will cover big picture topics and practical hands-on training. Speakers include Coyte Cooper on building your personal brand; Lynn Edwards, CMP and founder of Proper Planning, on marketing without a budget; and Lance Lopes, who is
working on bringing a National Hockey League franchise to Seattle, will discuss developing talent in the workforce. Other speakers include Emile Gourieux, an executive at STR, who will discuss lodging industry statistics; Nordstrom project manager Miranda Curle who will discuss how the employee experience drives results and Davis Grimm Payne & Marra attorney and managing shareholder Chris Hilgenfeld who will talk about how to avoid the top 10 HR legal mistakes. Mammoth HR CEO Nathan Christensen will discuss how to foster a positive workplace culture. The industry will also be celebrated during important social events. On Nov. 11, hospitality’s best will be honored with the 2018 Restaurant Neighbor Awards and the 2018 Stars of the Industry Awards at a VIP reception. The Pathways Dinner will raise funds to support workforce development in the hospitality industry. Enjoy lively games, scrumptious food and drink and bid on amazing items in the live and silent auctions. Last year’s event raised more than $9,300 to launch the Hospitality Tourism Management Program curriculum in one Washington high school for a two-year term. All in all, our first unified Washington Hospitality Convention is a must attend event for everyone in the hospitality industry. Register now, mark it on your calendar and make sure you don’t miss it. – Paul Schlienz
WASHINGTON
CONVENTION NOVEMBER 11-13, 2018
Hyatt Regency Lake Washington at Seattle’s Southport
Learn more at www.wahospitalityconvention.com Register to attend at www.wahospitalityconvention.com/ buy-tickets Register to be an exhibitor at association.formstack.com/forms/ wh_convention_exhibitor
September 2018 │ 11
Government Affairs | Local GA Update
federal, state and local levels. Their mission includes lobbying and litigation advocacy for nationally-uniform laws regarding employee benefits as contemplated by ERISA, so that ERIC’s member companies do not have to comply with a patchwork of different and conflicting state regulatory requirements in addition to federal law. Seattle minimum wage increases On Sept. 30, Seattle will announce the 2019 minimum wage increase for large employers with 501 or more employees.
Hotels in Seattle: Health care lawsuit filed against city The ERISA Industry Committee (ERIC) is suing the city of Seattle for obstructing the federal law that enables large employers to administer health and retirement benefits uniformly across the country. While this case targets large hotel employers, it could easily be extended to other industries or cities attempting to mandate employer health coverage.
All large employers will have a single minimum wage in 2019 regardless of whether the employer pays towards medical benefits or the employee makes tips. That wage will be based on the 2018 minimum wage of $15.45 adjusted for inflation. For small employers (500 or fewer employees) the minimum wage in 2019 will be $15, or $12 if the employer pays at least $3 per hour toward the employee’s medical benefits or the employee earns $3 per hour in tips. For more information, visit seattle.gov/laborstandards.
The lawsuit seeks to permanently enjoin the operation and enforcement of Part 3 of Seattle’s Hotel Employees Health and Safety Initiative (Initiative 124). Under Part 3, Seattle hotels with at least 100 rooms must enroll certain hourly employees (even if they have other coverage) in the equivalent of a gold-level medical policy on the Washington Health Benefit Exchange at a cost of no more than five percent of their monthly gross taxable earnings or else provide additional compensation. In ERIC’s complaint, they argue that health benefit plans of large employers are regulated by the Employee Retirement Income Security Act (ERISA), which contains a broad federal preemption provision that invalidates any state or local law that relates to employee benefit plans, including health plans. ERIC’s case provides another opportunity to make clear that federal law provides the framework for health and retirement plans and that cities and states may not regulate company benefit programs that are subject to ERISA. With half of Americans receiving health coverage from their employer, the national uniformity protections of ERISA are more important than ever. ERIC is the only national association that advocates exclusively for large employer plan sponsors on health, retirement and compensation public policies on the 12 │ wahospitality.org
Tacoma neighborhoods weigh in on upcoming city budget Tacoma City Manager Elizabeth Pauli and other senior leadership staff from the city of Tacoma will attend neighborhood council meetings in September. The leaders intend to discuss the city’s 2019-2020 proposed biennial budget at the neighborhood meetings. This is an opportunity for members of each neighborhood community to offer input on the upcoming budget. For a full list of meeting dates and times, visit bit.ly/2LM8Myi and to review the proposed budget visit cityoftacoma.org/budget.
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. Safe service is good service. ServSafe is the best service. Train your staff today!
VISIT WHAEF.ORG for more info.
SERVSAFE MANAGER HOSPITALITY TRAINING SOLUTIONS
Washington Hospitality Association Endorsements for State Legislative Races Each year, the Washington Hospitality Association Government Affairs Committee meets to endorse legislative candidates ahead of the primary and general elections. This past May and June, the State Government Affairs Team met with legislative candidates across the state on both sides of the aisle. From these meetings, the team made endorsement recommendations to the Government Affairs Committee. The Government Affairs Committee also made decisions on additional campaign support from the Washington Hospitality Association PAC.
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Washington Hospitality is an organization committed to helping hospitality association members secure industry wins, and 10 endorsements went to the candidates who will best represent their district, are supportive of business and the hospitality industry and who will help maintain balance in the state legislature. Altogether, the Association endorsed a total of 99 WHATCO M candidates for state legislative office ahead of the primary election on Aug. 7, and 96 advanced to the general election.
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23 With the entire House of Representatives (98) and half of the SenateOKANOGAN (25) up for election, this is an important election 24 FERRY year that will SAN JUAN 40determine the makeup and leadership of the state legislature in Olympia. Please remember to vote. This 34 35 general election is Nov. 6, 2018. SKAGIT 32
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District 49 Sen. Annette Cleveland, D Rep. Sharon Wylie, D Rep. Monica Jurado Stonier, D
District 1 Sen. Guy Palumbo, D Rep. Derek Stanford, D Rep. Shelley Kloba, D r ke Rive
District 32 Sen. Maralyn Chase, D Rep. Cindy Ryu, D Rep. Ruth Kagi, D
GARFIELD District 2 Sen. Randi Becker, R Rep. COLUMBIA Andrew Barkis, R Rep. J.T. Wilcox, R
District 33 Sen. Karen Keiser, D Rep. Tina Orwall, D Rep. Mia Gregerson, D
KITTITAS
District 5 Sen. Mark Mullet, D Rep. Jay Rodne, R Rep. Paul Graves, R
ASOTIN
District 34 Sen. Sharon Nelson, D Rep. Eileen Cody, D Rep. Joe Fitzgibbon, D
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District 10 Sen. Barbara Bailey, R Rep. Norma Smith, R Rep. Dave Hayes, R
District 35 Sen. Tim Sheldon, D Rep. Dan Griffey, R Rep. Drew MacEwen, R
District 11 Sen. Bob Hasegawa, D Rep. Zack Hudgins, D Rep. Steve Bergquist, D
District 36 Sen. Reuven Carlyle, D Rep. Noel Frame, D Rep. Gael Tarleton, D
26th Legislative District Senate 24 Marty McClendon, R 15 YAKIM A
District 22 Sen. Sam Hunt, D Rep. Laurie Dolan, D Rep. Beth Doglio, D
District 38 Sen. John McCoy, D Rep. June Robinson, D Rep. Mike Sells, D
District 23 Sen. Christine Rolfes, D Rep. Sherry Appleton, D Rep. Drew Hansen, D
District 39 Sen. Keith Wagoner, R Rep. Dan Kristiansen, R Rep. Carolyn Eslick, R
House of Representatives Rep. Michelle Caldier, R GRAYS HARBOR Rep. Jesse Young, R District 24 Sen. Kevin Van De Wege, D Rep. Mike Chapman, D Rep. Steve Tharinger, D
District 41 Sen. Lisa Wellman, D Rep. Tana Senn, D Rep. Judy Clibborn, D
District 25 Sen. Hans Zeiger, R Rep. Melanie Stambaugh, R Rep. Joyce McDonald, R
District 43 Sen. Jamie Pedersen, D Rep. Nicole Macri, D Rep. Frank Chopp, D
District 26 Sen. Jan Angel, R Rep. Jesse Young, R Rep. Michelle Caldier, R
District 44 Sen. Steve Hobbs, D Rep. John Lovick, D Rep. Mark Harmsworth, R
District 27 Sen. Jeannie Darneille, D Rep. Laurie Jinkins, D Rep. Jake Fey, D
District 45 Sen. Manka Dhingra, D Rep. Roger Goodman, D Rep. Larry Springer, D
District 28 Sen. Steve O’Ban, R Rep. Dick Muri, R Rep. Christine Kilduff, D
District 46 Sen. David Frockt, D Rep. Gerry Pollet, D Rep. Javier Valdez, D
District 29 Sen. Steve Conway, D Rep. David Sawyer, D Rep. Steve Kirby, D
District 47 Sen. Joe Fain, R Rep. Mark Hargrove, R Rep. Pat Sullivan, D
District 30 Sen. Mark Miloscia, R Rep. Mike Pellicciotti, D Rep. Kristine Reeves, D
District 48 Sen. Patricia Kuderer, D Rep. Vandana Slatter, D Rep. Joan McBride, D
35th Legislative District Senate KLICK I T A T Sen. Tim Sheldon, D
District 31 Sen. Phil Fortunato, R Rep. Drew Stokesbary, R Rep. Morgan Irwin, R
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House of Representatives Rep. Dan Griffey, R Rep. Drew MacEwen, R
Camas Washougal
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District 14 Sen. Curtis King, R Rep. Norm Johnson, R Rep. Gina R. McCabe, R
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District 6 Sen. Michael Baumgartner, R Rep. Mike Volz, R Rep. Jeff Holy, R
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District 9 Sen. Mark Schoesler, R Rep. Mary Dye, R Rep. Joe Schmick, R
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20th Legislative District House of Representatives Riffe Lake Rep. Richard DeBolt, R Rep. Ed Orcutt, R
District 4 Sen. Mike Padden, R Rep. Matt Shea, R Rep. Bob McCaslin, R
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House of Representatives 14 Rep. Jim Walsh, R Rep. Brian Blake, D LEWIS
District 17 Sen. Lynda Wilson, R Rep. Vicki Kraft, R Rep. Paul Harris, R
24th Legislative District House of Representatives CLALLAM Rep. Mike Chapman, D District Boundaries Boundaries Rep. Steve County Tharinger, D
BENTON
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District 3 Sen. Andy Billig, D Rep. Marcus Riccelli, D Rep. Timm Ormsby, D
Members Representing 23rd Legislative Districtthe Puget Sound Area House of Representatives Rep. Drew Hansen, D
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Break-out of Washington Area Legislative Districts
Spokane Area
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PIERCE 49th Legislative DistrictSpokane and Vancouver Members Representing Areas COUNTY House of Representatives WHATCO M 2nd Legislative District Rep. Monica Jurado Stonier, D DOUGLAS 18 7 42 House of Representatives 4 LINCOLN 17 Rep. Andrew Barkis, R 6 14 9 49 Rep. J.T. Wilcox, R THURSTON/KITSAP/PENINSULA SAN JUAN
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2018Legislative Statewide Legislative District Map Members 2018 Statewide District Map With Legislative WHATCO M
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District Boundaries
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County Boundaries
District 1 District 11 25th Legislative District Sen. Guy Palumbo, D Sen. Bob Hasegawa, D Rep. Derek Stanford, D Rep. Zack Hudgins, D House of Representatives Rep. Shelley Kloba, D Rep. Steve Bergquist, D
Kelly Chambers, R R
District 2 Chris Gildon, Sen. Randi Becker, R Rep. Andrew Barkis, R Rep. J.T. Wilcox, R
District 12 Sen. Brad Hawkins, R Rep. Cary Condotta, R Rep. Mike Steele, R
27th Legislative District
District 3 District 13 House Sen. Andy Billig,of D Representatives Sen. Judy Warnick, R Rep. Marcus Riccelli, D Jinkins, DRep. Tom Dent, R Rep. Laurie Rep. Timm Ormsby, D Rep. Matt Manweller, R
Rep. Jake Fey, D
District 4 Sen. Mike Padden, R Rep. Matt Shea, R 28th Legislative Rep. Bob McCaslin, R
District 14 Sen. Curtis King, R Rep. Norm Johnson, R District Rep. Gina R. McCabe, R
House of Representatives District 15
District 5 Sen. Mark Rep.Mullet, DickD Muri, R Rep. Jay Rodne, R Maia Espinoza, R Rep. Paul Graves, R
Sen. Jim Honeyford, R Rep. Bruce Chandler, R Rep. David Taylor, R
District 6 District 16 Sen. Michael R Sen. Maureen Walsh, R 29th Baumgartner, Legislative District Rep. Mike Volz, R Rep. William Jenkin, R House Rep. Jeff Holy, Rof Representatives Rep. Terry Nealey, R
Melanie Morgan, D District 7 Sen. Shelly Short, R Kirby, D Rep. Steve Rep. Jacquelin Maycumber, R Rep. Joel Kretz, R
District 17 Sen. Lynda Wilson, R Rep. Vicki Kraft, R Rep. Paul Harris, R
31st District 8 Legislative District District 18 Sen. Sharon Brown, R Sen. Ann Rivers, R Senate Rep. Brad Klippert, R Rep. Brandon Vick, R Rep. Larry Sen.Haler, PhilR Fortunato, RRep. Liz Pike, R
21 COUNTY SOUTHDistrict KING Sen. Marko Liias, D Rep. Strom Peterson, D Rep. Lillian Ortiz-Self, D
30th Legislative District District 22 Senate Sen. Sam Hunt, D Rep. Laurie Dolan, D R Sen. Mark Miloscia, Rep. Beth Doglio, D
District 31 SEATTLE Sen. Phil Fortunato, R Rep. Drew Stokesbary, R Rep. Morgan Irwin, R
District 41 Sen. Lisa Wellman, D Rep. Tana Senn, D Rep. Judy Clibborn, D
34th Legislative District
District 32 Senate Sen. Maralyn Chase, D Rep. Cindy Ryu, Shannon D Rep. Ruth Kagi, D
District 42 Sen. Doug Ericksen, R Rep. Luanne Braddock, D Van Werven, R Rep. Vincent Buys, R
District 23
District 33 District 43 House of Representatives Sen. Karen Keiser, D Sen. Jamie Pedersen, D Rep. Tina Orwall,Rep. D Rep. Nicole Joe Fitzgibbon, DMacri, D Rep. Mia Gregerson, D Rep. Frank Chopp, D
District 24
District 34 District 44 36th District Sen. Sharon Nelson, D Legislative Sen. Steve Hobbs, D Rep. Eileen Cody, D Rep. John Lovick, D Senate Rep. Joe Fitzgibbon, D Rep. Mark Harmsworth, R
HouseSen.ofChristine Representatives Rolfes, D Rep. Sherry Appleton, Rep. Kristine Reeves,DD Rep. Drew Hansen, D 33rd Sen. Legislative District Kevin Van De Wege, D Rep. Mike Chapman, D Senate Rep. Steve Tharinger, D Sen. Karen Keiser, D District 25
Sen. Reuven Carlyle, D District 45
Sen. Hans Zeiger, R Rep. Melanie Stambaugh, R HouseRep. ofJoyce Representatives McDonald, R
District 35 Sen. Tim Sheldon, D Rep. Dan Griffey, R House Rep. Drew MacEwen, R
Sen. Manka Dhingra, D Rep. Roger Goodman, D
Sen. Jan Angel, R Rep. Jesse Young, R 47th Rep. Legislative District Michelle Caldier, R
District 36 Sen. Reuven Carlyle, D Rep. Noel Frame, D 37th Rep. Gael Tarleton, D
Sen. David Frockt, D Rep. Gerry Pollet, D
Rep. Eric Pettigrew, D
Rep. Pat Sullivan, D
Rep. Tina Orwall, D District 26
Senate District 27 Sen. Jeannie D Sen. Joe Fain, Darneille, R Rep. Laurie Jinkins, D Rep. Jake Fey, D
HouseDistrict of Representatives 28 Sen. Steve O’Ban, R Rep. Mark Hargrove, R Rep. Dick Muri, R Rep. Christine Kilduff, Rep. Pat Sullivan, D D
of Representatives Rep. Larry Springer, D Rep. Gael Tarleton, D District 46
Legislative District Rep. Javier Valdez, D Senate District 37 District 47 Sen. Rebecca Saldaña, Sen. Joe Fain,DR Sen.DRebecca Saldaña, Rep. Sharon Tomiko Santos, D Rep. Mark Hargrove, R House of Representatives District 38 District 48 Sen. John McCoy, D Sen. Patricia Rep. Eric Pettigrew, D Kuderer, D Rep. June Robinson, D Rep. Vandana Slatter, D Rep. Mike Sells, D
Rep. Joan McBride, D
District 9 District 19 Sen. Mark Schoesler, R Sen. Dean Takko, D House Rep. Mary Dye, of R Representatives Rep. Jim Walsh, R Rep. Joe Schmick, R Stokesbary,Rep. Rep. Drew R Brian Blake, D
District 29 Sen. Steve Conway, D Rep. David Sawyer, D Rep. Steve Kirby, D
43rd Legislative District District 39 District 49 Sen. Keith Wagoner, R Sen. Annette Cleveland, D Senate Rep. Dan Kristiansen, R Rep. Sharon Wylie, D Rep. Carolyn Eslick, R Jamie Pedersen, Rep. Monica Sen. DJurado Stonier, D
District 10 Morgan Rep. Sen. Barbara Bailey, R Rep. Norma Smith, R Rep. Dave Hayes, R
District 30 Sen. Mark Miloscia, R Rep. Mike Pellicciotti, D Rep. Kristine Reeves, D
District 40 Sen. Kevin Ranker, D Rep. Kristine Lytton, D Rep. Jeff Morris, D
Irwin, RDistrict 20
Sen. John E. Braun, R Rep. Richard DeBolt, R Rep. Ed Orcutt, R
September Revised: 2/6/18
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House of Representatives Rep. Nicole Macri, D 46th Legislative District Senate Sen. David Frockt, D EAST KING COUNTY 5th Legislative District House of Representatives Chad Magendanz, R Rep. Paul Graves, R
1st Legislative District House of Representatives Rep. Shelly Kloba, D
House of Representatives 44 Rep. Cindy Ryu,21D 39 1 Lauren Davis, 32 23 D 45
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House of Representatives Rep. Jacquelin Maycumber, R Rep. Joel Kretz, R
12 13th Legislative District Senate Sen. Judy Warnick, R
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12th Legislative District House of Representatives Keith Goehner, R Rep. Mike Steele, R
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4th Legislative District House of Representatives Rep. Matt Shea, R Rep. Bob McCaslin, R
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8th Legislative District Senate Sen. Sharon Brown, R
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16th Legislative District House of Representatives Rep. Bill Jenkin, R Skylar Rude, R
House of Representatives Rep. Vincent Buys, R Rep. Luanne Van Werven, R
SNOHOMISH COUNTY
24
10th Legislative District House of Representatives Rep. David Hayes, R Rep. Norma Smith, R
40th Legislative District House of Representatives Rep. Jeff Morris, D 42nd Legislative District Senate Sen. Doug Ericksen, R
House of Representatives Rep. Vandana Slatter, D Amy Walen, D
JEFFERSON
House of Representatives Rep. Bruce Chandler, R
House of Representatives Rep. Carolyn Eslick, R
48th Legislative District Senate Rodney Tom, D
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39th Legislative District Senate Sen. Keith Wagoner, R
45th Legislative District House of Representatives Rep. Larry Springer, D Rep. Roger Goodman, D
SAN JUAN
15th Legislative District Senate Sen. Jim Honeyford, R
House of Representatives Rep. John Lovick, D Rep. Mark Harmsworth, R
FRANK L I N
Delivering A Greater Customer Experience
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September 2018 │ 17
By Anthony Anton, Washington Hospitality Association President & CEO
What would you do to save $15,000 today? Your brain may immediately jump to renegotiating costs with your suppliers, but what if you could control costs by keeping employees safer? Here’s how to start: Pay attention to your Mod. Reducing your Experience Modification Factor, also called your Experience Mod or just Mod, can save up to $25,000 a year on a $100,000 premium – just by dropping from 1.0 to 0.75. For a restaurant with 20 full-time equivalent employees, a Mod of 1.0 equals an annual cost of $16,700. Reducing that to 0.75 would cut about $4,000 per year. Step
1
Washington’s Department of Labor & Industries calculates your company’s modification factor using a rating plan that predicts how much better or worse your company’s claim costs are likely to be compared to the benchmark based on your history. A sound safety program, double-checking that your Mod is accurate, and quality training for managers can all help you reduce your Mod and maintain cost savings. Step
2
Encourage a good reporting system. Create a system in your business to quickly report a claim. This will get employees treated and back to work and then help move the claim to closure.
3) Complete an incident report and submit it immediately to L&I and, if you are in RETRO, to ERNwest, our thirdparty administrator; 4) Complete return to work paperwork; and 5) Complete a thorough incident analysis to prevent further injuries. A solid reporting system is efficient and provides quick access to recovery for the employee and also moves the claim to closure for the business – a win-win. Love “Return to Work.” Sometimes an injury does not allow an employee to perform the job they were hired to do. Nevertheless, bring recovering employees back to the workplace as soon as possible, keeping them engaged and completing small tasks. Step
3
According to The Journal of Workers’ Compensation Data, when employees get back into their workplace routines after an injury they are more likely to feel more supported, heal faster and get back to their regular duties more quickly. The longer an employee is out of work because of an illness or injury, the less likely they are to return to work. Studies show that when an employee is out of work for more than six months, they have less than a 50 percent chance of ever returning to work, according to The Journal of Workers’ Compensation.
Having a solid reporting system in place will show your staff there are options available if an injury occurs. Workers compensation can have a reputation as being a paid vacation. A quality reporting system and clear understanding among your team members will help your employees succeed and may reduce fraudulent claims.
Injured and disabled employees can often return to work sooner when the employer has alternative lightduty transitional work available and makes physical accommodations as necessary.
What does a solid reporting system look like? It’s one that empowers your managers and employees to work together to
This is when L&I’s Return to Work program becomes especially important, bridging the gap between unemployment and the ability to successfully re-enter the workplace.
1) Report incidents immediately to the supervisor; 2) Seek medical treatment as needed; 18 │ wahospitality.org
Our industry is successful when our employees are successful.
Be aware of what’s common. Know the most common causes of injuries for your business type. Hotels typically see injuries from bodily reactions (if an employee was walking and felt his or her knee pop), falls and overexertion, according to Labor & Industries. Step
4
Restaurants commonly see injuries from cuts, falls, overexertion, bodily reactions and being struck by something, according to Labor & Industries. Armed with this knowledge, what are simple investments you can make today that will save you thousands of dollars in the long run?
Non-slip shoes? Gloves? Group warm-up stretches before shift? We are just as passionate about our team members as we are any other part of our business. Choose proactive steps today to keep them safe. Learn more in the following pages about how to improve workplace safety. Wahospitality.org also has more information on safety, training and solutions to implement in your business today.
By Paul Schlienz Unfortunately, accidents happen and when they occur in the workplace they can have long-lasting repercussions for the employer as well as the employee. Washington Hospitality Association members, through our RETRO program and on their own, are going the extra mile to reduce their employees’ safety risks.
Doing the right thing the right way One of the most important steps an employer can take to prevent worksite mishaps is to have an effective, up-to-date Accident Prevention Program (APP).
that is tailored to each of your locations in Washington.” Having identified workplace hazards, the next step is to find and apply ways to reduce or eliminate hazards by providing detailed safety orientations to employees to help them remain safe on the job. In addition to APPs, other health and safety program requirements may apply to your business depending on the activities and hazards in your workplace. Employers in Washington, for example, are required to have, depending on the number of employees, either safety meetings or a safety committee.
The Department of Labor and Industries requires employers to have a formal, written APP to address potential workplace hazards. The purpose of an APP is to identify these possible hazards and develop solutions to remove or control them before they happen. An important part of this is developing, supervising, implementing and enforcing safety and health training programs that are effective in practice. “It’s all about safety and ensuring your employees are being safe,” said Jenny Walker, RETRO key accounts manager with the Washington Hospitality Association. “It’s about being proactive. It’s the law that you need to have a plan September 2018 │ 19
Unfortunately, many employers are either not clear about what they need to do or simply overlook these obligations.
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“Employers tend to get caught up in day-to-day business and neglect to do walkthroughs of the premises and ask their employees if physical hazards exist,” said Steve Wazny, owner of AJP Enterprises, which operates 48 Arby’s, 47 Jack in the Boxes and seven Jimmy John’s. Jaime Fox, director of training and development at Hop Jack’s, a restaurant and bar chain with locations in Washington and Oregon, seconded that. “Almost everything that can affect the safety of the team can be overlooked. It’s important for leadership to keep focused on it,” she said.
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Walker noted that some restaurants and hotels are unaware that they are required to have regular work safety meetings or safety committees (see page 21). “Before I go on an onsite walk through, I always go through the APP with the employer, and I let them know how much it would cost if L&I did an inspection and found out they didn’t have a functioning APP,” Walker said. “L&I’s fines are not cheap, and you don’t want to put yourself in the position of having to pay them.”
Zero accidents Hospitality businesses need to be constantly on the lookout for hazards that could lead to workplace injuries. Most common in our industry are cuts, slips and falls, and injuries related to overexertion. (See pages 23–25 for prevention tips.) Wazny and his team, for example, carefully examine his company’s statistics on workplace accidents and look for patterns in what types of accidents happen, and where and when they happen.
“We always act proactively,” Wazny said. “We look at accident history and what month different types of accidents are occurring. For example, when rain kicks in during October and November, slips and falls go up because we have more wet floors. We respond by doing things like checking our floor mats. Safety has to be part of your culture, and we monitor each other.” Wazny and his team also discovered by reviewing their statistics that there was an uptick in hold-up robberies in December during the winter holiday season. Accordingly, each location was trained to respond to this potential threat. “When we visit with leadership at restaurants, we discuss safety with them,” Wazny said. “I sign off on all safety reports. One of the first questions I ask our managers is if everything is working okay. Inevitably, once I look over the premises, I’ll find something broken and the manager will say they forgot. I’ll see floors more slippery than they should be. I’ll then talk to maintenance people, and we’ll work on reeducating them on properly cleaning floors. It’s all about teaching people to notice potential problems. Accidents will happen, but our goal is zero accidents.” Hop Jack’s has also been focused on reducing accidents and hazards. “We made a cultural shift in 2015 to put more emphasis on safety,” said Fox. The result? “Hop Jack’s had a dramatic reduction in L&I claims,” said Fox. “In 2016, we had more than $100,000 in L&I claims, but in 2017, even though, by then, we had more restaurants and more employees, our L&I claims were only $10,000.” According to Fox, Hop Jack’s puts a strong emphasis on safety in its orientation and onboarding of new employees.
20 │ wahospitality.org
Safety Committee or Safety Meetings? Worker participation on safety committees or in safety meetings can strengthen your safety culture and help you prevent costly workplace injuries. In Washington state, a safety committee is required when you have 11 or more employees on one or more work shift. If your business does not meet this threshold, you can choose between having a safety committee or holding safety meetings at least monthly. You must, however, have one or the other. Here are some things to note:
Safety Committees
Safety Meetings
Make sure your safety committee: • Has employee-elected and employer-selected members. The number of employee-elected members must equal or exceed the number of employer-selected members. The term of employee-elected members must be a maximum of one year. • Has an elected chairperson. • Determines how often, when, and where, the safety committee will meet. • Takes minutes and preserves minutes for one year for possible review by L&I. Include attendees and subjects discussed. • Meetings are one hour or less, unless extended by a majority vote of the committee for improvement, if needed.
Make sure your safety meetings: • Are held monthly. You may meet more often to discuss safety issues as they come up. • Have at least one management representative. • Record who attends and the topics discussed. Both committees and meetings should: • Review safety and health inspection reports to help correct safety hazards. • Evaluate the accident investigations conducted since the last meeting to determine if the cause(s) of the unsafe situation was identified and corrected. • Evaluate your workplace accident and illness prevention program and discuss recommendations for improvement, if needed.
TIPS FOR EFFECTIVE SAFETY MEETINGS Get prepared. Pick safety topics that are relevant to the particular workplace. Ideas can come from observations made during a recent safety walkaround. Be creative. Consider using hands-on activities like demonstrations and include resources like safety handouts and short videos that offer compelling, real-life stories and important injury prevention tips. Search the A-Z list of safety and health topic pages at www.Lni.wa.gov/Safety for materials.
“We train new employees in personal protection to keep accidents from happening,” said Fox. “We have safety communication in each location, and our safety committees include a good cross section of employees.” Like restaurants, hotels also put the focus on addressing potential hazards.
Common injuries at hotels include musculoskeletal strains from reaching and lifting things like mattresses and repetitive motion injuries. Bloodborne pathogens also present risks that require special safety training for employees who are at risk for exposure. This includes employees designated to provide emergency first aid, who clean up garbage and housekeepers. September 2018 │ 21
Falls related to ladders – a major cause of injuries in all industries – are also a risk for hotel employees, as are accidents that can result from electrical work and sprains and strains from lifting.
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RESOURCES Washington Hospitality’s Return to Work Guide for Restaurants and Hotels www.returntoworkwa.org Your guide to offering proactive light-duty measures.
Washington Department of Labor and Industries Stay at Work Program www.lni.wa.gov/main/stayatwork Under this program, L&I reimburses eligible employers for some of their costs when they provide temporary, light-duty jobs.
Washington Hospitality Association Education Foundation www.WHAEF.com Onsite training for bloodborne pathogens, CPR, AED, First Aid, incipient firefighting and hazardous communications training to help you proactively reduce the risk or the impact of a workplace injury.
Washington Hospitality Association RETRO www.wahospitality.org/wise-buy/retro
“We find that the most common injuries we have are back injuries,” said Bonnie Poon, director of payroll, benefits and compliance at InnVentures, which manages hotels in California, Florida, Idaho, Oregon and Washington. “We always have training programs every quarter, so employees can avoid these injuries and others.” Poon also thinks the safety committees at each of InnVentures’ locations are useful in proactively identifying hazards. “Our safety committees get together and come up with ideas they think would be helpful,” said Poon. “Every hotel is unique. We, in management, may not see what employees see, so we really like getting the employees’ perspectives.”
Ambassadors for safety Even with the very best efforts at reducing hazards and training employees to be safe, workplace injuries can still happen. This is where L&I’s Return to Work program comes in. Return to Work helps your employees get back to work as soon as possible. This can be done by giving your employees shorter hours, doing different work and assigning light duty tasks until they are fully recovered. “There are two legs to safety programs – what can you do to eliminate all accidents in the first leg,” said Wazny. “The second leg is administrative. One is strategically planning a safety focus for each month, and looking at issues like when you do have an accident, getting your employees back to work as soon as possible. That’s why we like Return to Work.” Fox, too, is a fan of the Return to Work program.
The Association’s retrospective rating program is the third largest in the state and helps members work safe to save money. Our partner Employer Resources Northwest (ERNwest) helps participating members navigate the claims process, and our in-house Retro team can walk you through the Return to Work process. Call 800-225-7166 for more information.
22 │ wahospitality.org
“If one of our team members is injured, they stay on salary,” said Fox. “We get more team members back to work quicker this way. It shows we care about them, and there’s less turnover with team members who are injured. With this program, they know how important they are to the company. And once they come back, these employees become ambassadors for safety.”
In today’s tight job market, increasing workplace safety should be one of your talent retention strategies. Our partners at ERNwest offer tips on how to reduce the risks of common accidents and injuries. By Brent Olson, MS, CSP, ERNwest
Hiring and retaining high quality employees can be difficult in any labor market. Lately, it has been even more difficult. With higher employee wages and a low unemployment rate, it can sometimes feel nearly impossible to find the right hire. How can you attract and keep solid employees? Competitive wages and benefit packages can certainly help, but many employees are now looking for more than just a paycheck. Employees want to feel like their employer cares about their wellbeing, beyond a simple cost of replacement or productivity standpoint. Job seekers are now starting to look at safety records when evaluating a prospective employer, and current employees also value a safe and healthy work environment.
be the difference between a steady workforce of seasoned employees and a revolving door of underqualified labor. To improve your safety and health programs, start by performing a self-evaluation of your current rate of injuries and safety programs to determine areas in need of improvement. For the restaurant and hotel industry, two thirds of all injuries fall into the COST category (Cuts, Overexertion, Slips & Trips). In Washington Hospitality’s RETRO program, 29 percent of injuries are cuts and 21 percent are slips, trips or falls. Another 17 percent are injuries related to overexertion.
For the most part, many of these injuries are preventable with the right amount of forethought and preparation, which include inspections, training and the right personal protective equipment. Here are some things to consider: Cuts Even mentioning the words “cut gloves” can send a crowd of experienced kitchen staff into a fit of eye rolling and head shaking. Many employees feel using cut gloves affects their ability to control and manipulate knives and slows productivity to a grinding halt. Nevertheless, there are a number of scenarios where a cut glove can
Employee training, personal protective equipment, safety incentive programs, Return to Work and Kept on Salary programs and so much more, can
September 2018 │ 23
provide protection, without affecting productivity or knife skills. Activities such as cleaning slicer blades, washing knives, peeling vegetables, picking up broken glass or using the mandolin slicer, can all be performed with a cut glove.
Technically, according to the Washington State Department of Labor and Industries, a cut glove should be used by employees whenever they are exposed to the hazard of a sharp blade. In reality, if we can protect employees when performing tasks that require less skill and dexterity, we can prevent a large portion of the cut injuries occurring in the hospitality industry.
24 │ wahospitality.org
Other cut prevention tips: • Keep knives sharp. A dull blade is a dangerous blade. • Don’t allow knives to be placed in water-filled sinks, which hide sharp objects. • Provide knife skill training to newly hired staff. • Don’t allow knives to be left near the edge of a work surface. Eliminate the potential for knives to be knocked off. Overexertion injuries Injuries from overexertion are typically related to pushing, pulling and lifting objects or materials that are either too heavy, create an awkward body position or the task is repeated over and over. There are ways to reduce the risk that comes from all of these. Using long-handled tools for various activities such as scrubbing pots or cleaning areas that are difficult to reach, can be beneficial. Longhandled tools allow us to apply additional pressure without having
to bend over into improper posture. Additionally, using a long-handled tool prevents staff from climbing on furniture or objects to dangerously try to reach an area. Ensuring the work area is set at the appropriate height for the worker is also essential. If staff are standing at a table cutting vegetables or folding linens, the work surface shouldn’t be too high or too low. High surfaces force employees to raise their arms and shoulders into an uncomfortable position causing strain on the upper back and neck. Low surfaces require employees to bend over causing pressure on the lower back. Set tables/ work surfaces 2-6 inches below elbow height whenever possible. Storing and lifting products or materials can cause many types of back strain. Lifting items from floor level or from overhead can be difficult for even the most fit employees. Storing materials on shelves between the waist and chest area can reduce much of the lifting strain. This area between
the waist and the chest is called the “power zone” because it is the height at which someone has the most strength to lift. Teaching proper lifting technique and storing heavy items in the power zone can reduce many of the overexertion injuries in the hospitality industry. Overexertion injuries can also be a result of a slip/trip/fall or near miss. Catching oneself during the act of falling or preventing a fall can cause a tensing of the muscles or posture/ position that the body simply isn’t used to, creating an injury.
Slips and trips The most effective thing an employer can do to prevent slips and trips is to implement and properly enforce a non-slip shoe policy. Not all shoes are created equal and not all tennis shoes are considered non-slip. Ensuring that staff have a non-slip rated shoe that is worn at all times while in the building or on the job outside the building will go a long way in reducing slips and falls. Managers need to lead by example by wearing non-slip shoes and by enforcing the use for the rest of their staff. If an employee arrives in
anything besides a non-slip shoe, they should not be allowed to work until they have the proper footwear. Other slip and trip prevention tips: • Cleanup spills immediately and set out a “wet floor” sign when necessary. • Use a floor degreaser to break down splattered/spilled oil from the fryer or stove area. • Don’t allow materials to create a trip hazard by being stacked on the floor near walkways. • Use non-slip matting in areas with consistent water spillage, such as the dish pit. • Don’t run cords across walkways or working areas whenever possible. On-the-job injuries cause unnecessary stress for employees and employers alike. These injuries can create a workplace where employees do not feel that their employers have their best interest at heart. Taking steps to reduce injuries in the workplace will not only save you money through lower workers’ compensation costs, but it will also reduce worker turnover and new employee training expenses. The Washington Hospitality Association has multiple safety program templates, training aids and other resources ready and waiting to be used in your safety and health programs. See page 24 for resources and contact information. September 2018 │ 25
Ways to Prevent Norovirus Outbreak from Food Contamination Kitchen managers should be trained and certified in food safety and ensure that all food service workers follow food safety practices outlined in the FDA model Food Code and CDC guidelines.
Stay home when sick Food service workers should stay home when sick with vomiting or diarrhea and for at least 48 hours after symptoms stop.
Cook shellfish thoroughly Avoid serving undercooked (below 140°F) oysters and
Wash your hands FOOD CODE
Wash all parts of hands and exposed portions of arms by rubbing them together vigorously with soap and warm water for at least 20 seconds in a designated hand washing sink.
Clean and sanitize surfaces and utensils
Rinse fruits and vegetables
Regularly clean and sanitize kitchen surfaces and frequently touched objects, using a chlorine-based product or other sanitizer approved by the Environmental Protection Agency for use against norovirus.
Carefully rinse fruits and vegetables before preparing and serving them.
Based on US Food and Drug Administration, Food code, 2013, MMWR, March 4, 2011, and Center for Disease Control infographic. 26 │ wahospitality.org
HEALTHCARE
SOLUTIONS
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HEALTHCARE SOLUTIONS WA Hospitality Benefits Specialist Holly Hahn 877.246.0545 wahospitality.org/wise-buy/health-care-solutions
September 2018 │ 27
NEW MEMBERS
INDUSTRY CALENDAR September/October TRAINING Oct. 2
ServSafe® Manager, Seattle
Oct. 16
ServSafe® Manager, Kent
Oct. 25
ServSafe® Manager, Spokane
Oct. 29
ServSafe® Manager, Everett
5th & Madison Condominium, Seattle Best Western Lighthouse Suite & Inn, Ocean Shores Cheng Restaurants, Lakewood Denny’s #6008, Kelso Habit Burger Grill, Seattle Inn at Gig Harbor Island Blends Acai, Monroe JMC Espresso LLC, Port Orchard Joes LLC, Tukwila Kona Kai Coffee, Tukwila La Quinta Inn & Suites, Auburn Mangoz Grill, Yakima Mogen Totem Lake Hotel, Kirkland
MEETINGS
NEW ALLIED MEMBERS
Sept. 11
Board Development Committee Meeting
Sept. 12
Seattle Restaurant Alliance Board Meeting
Sept. 13
Seattle Hotel Association Board Meeting
Sept. 18
Spokane Hotel Motel Association Meeting
Sept. 18
Finance Committee Meeting
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Sept. 18
Spokane Chapter Board Meeting
Oct. 2
Executive Committee Monthly Meeting
Oct. 3
Seattle Restaurant Alliance Membership Meeting
Oct. 10
MSC Sub Committee Meeting
Oct. 10
Seattle Restaurant Alliance Board Meeting
Oct. 11
Seattle Hotel Association Board Meeting
Oct. 16
Spokane Hotel Motel Association Meeting
Oct. 23
Finance Committee Meeting
Oct. 23
Spokane Chapter Board Meeting
Oct. 30
Washington Hospitality Board of Directors Quarterly Meeting
Oct. 31
MSC Board Meeting
UPCOMING EVENTS Sept. 11
Golf FORE! Education at Washington National Golf Course
Nov. 1113
Washington Hospitality Convention at Hyatt Regency Lake Washington at Seattle’s Southport
Get legal music for your business with SiriusXM Music for Business. The SiriusXM Business music service is licensed with BMI, ASCAP, GMR and SESAC, so it is legal to play in your business. Special Washington Hospitality Association discounts apply. Special Offer: Free SiriusXM Internet Streaming Radio. $149 value. Merit Emergency Education & Training Inc. Bill Merritt 425 Mt. Olympus Dr SW Issaquah, WA 98027-4017 206.650.3845 bill@meritemergency.com www.meritemergency.com Mobile onsite training, group teaching, First Aid / CPR / AED, fire extinguisher, bloodborne pathogens training Predictive Leadership Solutions Edward Robusto 3275 N Fort Apache Rd STE 150 Las Vegas, NV 89129-0207 888.997.9308 errobusto@pls screen.com pls-screen.com We are the only background screening company that focuses solely on the hospitality industry. Thus, our distinctive competence allows us to provide the best pricing, turnaround times, customer service all while ensuring that our customers are completely compliant. Our hours of operation mirror yours; we are open for business 24/7/365. SocialRestaurant, LLC John Osman 3717 Beach Drive SW Suite 319 Seattle, WA 98116-3057 206.556.3469 john.p.osman@socialrestaurant.us www.socialrestaurant.us Brighten Your Business’s Beacon(TM) ListingsVision(TM) optimizes, centralizes and manages everything having to do with your
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The Mule, Ellensburg No Li Brewhouse, Spokane Pints Alehouse, Spokane Raconteur, Seattle Rocket Taco, Seattle Russell’s Tavern, Seattle Saffron Bistro, Bainbridge Island The Shambles, Seattle Spud’s Pizza Parlor, Tacoma Tallulah’s, Seattle Union Gospel Mission of Spokane Union Seattle, Seattle Zeek’s Pizza, Tacoma
establishment’s (or any SMB’s) Business Listings, Business Reviews, Social Media Engagement across 70+ listing & review websites, increasing social media engagement and enhancing digital marketing & advertising campaigns. MobileVision(TM) is the ultimate Mobile Marketing & Client Aquisition platform. Special Offer: 40% of Setup and Monthly Service for first Year of Service (offer through 12/31/18). Walter E Nelson Company Mordy Weinberg 813 44th St NW Auburn, WA 98001 253.893.1900 mordyweinberg@live.com Walternelson.com Distributor for cleaning and building maintenance supplies. WAND Corporation Mark Rentz 7575 Corporate Way Eden Prairie, MN 55344-2022 952.361.6200 mark.rentz@wandcorp.com www.wandcorp.com WAND Corporation is the leader in digital menu technology. We provide an all-in-one, simple-touse solution that enables restaurants to enhance and streamline their in-store marketing across all stores to improve the customer experience and drive increased sales and profitability. Backed by 24/7/365 customer support, WAND is the chosen technology provider for many of the world’s largest restaurant brands Digital Menu Software – Our industry-leading software gives you the flexibility and control you need in the most scalable and capability rich platform on the market. We provide unlimited access, storage, and users with access on any device at any time. It is easy to add items, schedule content, change prices or caloric content and customize at the store or organization level. While your competitors may use simple presentation software that just puts their static menu on a TV screen, you can feature custom motion graphics and menus that drive consumer behavior.
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Ask the Expert
Making Money in a Growth Economy By Rick Braa, CHAE Part one of a two-part series.
With all the changes in the industry, especially with greater competition, wage growth and labor shortages, what are the characteristics of businesses that are making money? This is a layered question worth a mini-series of articles. The restaurant industry is both art and science, yet some of the best restaurants and companies in the industry struggle to turn a healthy profit. Many of these companies launched before the current period of explosive growth started five years ago. In an article last fall, The New York Times reported that “Since the early 2000s, banks, private equity firms and other financial institutions have poured billions into the restaurant industry as they sought out more tangible enterprises than the dotcom start-ups that were going bellyup…the number of restaurants is growing at about twice the rate of the population.”
divide by the square footage of the restaurant. If a restaurant is running at $3,000,000 in sales per year out of a 3,000 sqft location, the sales per sqft is $1,000. Ratios at this level are terrific throughout the P&L. A target range for growth and high profitability is $800-1,000/sqft. Be open to building sales through off-site catering, special events, third-party delivery, subletting space and frequently programming the restaurant.
percent. There is simply not enough room below prime cost on the P&L to hit a healthy bottom line much above 60 percent. This is where discipline and strategic decision making come in. Engineer the menu to be simple to execute to minimize labor, interesting enough to drive repeat traffic and margin optimized for cost and profit. Treat prime cost as one unit rather than two. Measure the effect of gross margin on labor and vice versa.
Beverage sales 30 percent or better. Guests go to restaurants to eat and to bars to drink. Beverage sales are the opportunity to drive incremental sales for restaurants. For casual dining restaurants, be quick to the table and sell the first drink immediately. Have the second drink on the table by the time the entrée hits. Build a solid beverage program and selling is easy, accept only perfection in this area by service staff, and track performance by servers and bartenders. Involve everyone in the restaurant to ensure beverage sales are flowing quickly and often.
Optimized business hours. For prime cost to be less than 60 percent, every hour must count. Staffing too early or too late often leads to uneven labor dollar spend when correlated to sales. The best solution is to be skinny on the shoulders of a rush and fat in the middle. Build sales when the guest is in the restaurant, and match staffing levels to 15 minutes. Using the same staff during slower and busier times results in either overspend or underservice. Protect the business first: If a meal period or day doesn’t work, close it.
Unit growth has been accelerating with the red-hot economy and has hit a saturation point in many markets. With so many choices for the consumer, the companies that will be standing long-term are those manically focused on execution of best practices and strategic decision making. The most profitable models meet or exceed the following: High sales per square foot. If sales per square foot is below $500/ sqft, making money will be difficult. To calculate, annualize sales and 30 │ wahospitality.org
Prime cost below 60 percent. With hiring pressure, wages have gone up. Nevertheless, the goal must be to keep total product and labor under 60
Running a restaurant takes intense focus and strict discipline. It’s a fun, but serious business. Focus on the goals above and you will see profits reach new heights and lives improve. For a more information on improving profitability and driving sales, contact AMP Services at rbraa@ampservices. com. Rick Braa is the co-founder of AMP Services, an accounting and consulting firm specializing in helping companies grow profitability. Part two in our series on making money in a growing economy will be in our October issue.
WASHINGTON
CONVENTION NOVEMBER 11-13, 2018
Hyatt Regency Lake Washington at Seattle’s Southport
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www.hospitalityconvention.com
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