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Inside 11

www.warestaurant.org

Features 10

Become a Media Messenger for our industry!

The 2015 Legislative session: It’s begun!

2015 Culinary Forecast

Shared Work: A way to hold on to good employees when times are tough

2015 Restaurant Profile: Statewide

Other stories

Lex on Tech: How important is reputation management to your restaurant?

News Briefs

Data helps make better decisions

Washington Grown helps restaurants become environmentally sustainable

Member Spotlight: Atomic Ale Brewpub & Eatery and Monterosso’s Italian Restaurant

The Seahawks aren’t Washington’s only winning team

Calendar/New Members

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Prevent loses in slower times of the year

On the cover In the restaurant business, it’s not just good to know the latest trends, it is essential. That is why Washington Restaurant Magazine brings you mega-trend issues like this one. Dig in and learn. It’s all at your fingertips.

February 2015 | 5

EDITORIAL STAFF Publisher, Anthony Anton▪ Executive Editor, Lex Nepomuceno Managing Editor, Paul Schlienz Contributing Editor, Andy Cook Contributing Editor, David Faro Contributing Editor, Stephanie Davenport Research Editor, Sheryl Jackson Art Director, Lisa Ellefson WRA EXECUTIVE COMMITTEE Chair, Phil Costello Stop n’ Go Family Drive In Vice Chair, Chad MacKay El Gaucho Hospitality Secretary/Treasurer, Mark Chriest Oki Developments, Inc. Immediate Past Chair, Bret Stewart CenterTwist, Inc. WRAEF President, Gary Sutter Northern Quest Resort & Casino WRA EXECUTIVE TEAM President and CEO, Anthony Anton Vice President, Teran Petrina Director of Government Affairs, Bruce Beckett Director of Communications & Technology, Lex Nepomuceno Director of Education, Lyle Hildahl Director of Internal Operations, Bekah Cardwell 510 Plum St. SE, Ste. 200 Olympia, WA 98501-1587 T 360.956.7279 | F 360.357.9232 www.warestaurant.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 Restaurant Magazine are authorized for personal use only, with credit given to Washington Restaurant Magazine and/or the Washington Restaurant Association. Articles written by outside authors do not necessarily reflect the views or positions of the Washington Restaurant Association, its Board of Directors, staff or members. Products and services advertised in Washington Restaurant Magazine are not necessarily endorsed by the WRA, and do not necessarily reflect the opinions of the WRA, its Board of Directors, staff or members. ADVERTISING INQUIRIES MAY BE DIRECTED TO: Nina Booth Allied Relations Manager 425.220.7778 ninab@warestaurant.org Washington Restaurant Magazine is published monthly for Association members. We welcome your comments and suggestions. email: news@warestaurant.org, phone: 800.225.7166. Circulation: 6,310.

6 | |www.warestaurant.org warestaurant.org

Lex on Tech

How important is reputation management to your restaurant? By Lex Nepomuceno, Executive Editor By now, almost every restaurant owner understands the importance of having an online and social media presence at some level. However, this understanding often drops when you factor in online reviews and reputation management. What exactly is reputation management, and why is it so important? Reputation management simply means the ability to track your online listings, reviews and social buzz surrounding your business. This aspect of a restaurant’s online presence is becoming increasingly important because of the growing consumer adoption of sites such as Open Table and Yelp. Oftentimes, new customers are influenced significantly by what they read on review sites such as Yelp. This can benefit a restaurant positively or negatively depending on the nature of the review. If your restaurant is established and already has a good reputation in the offline world, this trait is not always transferred to the online world. As inaccurate as it may be, a negative review can have a ripple effect across your business. More and more, potential employees and business partners use online feedback as a factor that helps determine with whom they do business. In a way, it’s like a credit report that the whole world can see. The tricky part about managing online reputation is the amount of time it could take from already busy restaurateurs. Owners and/or managers would have to look through a number of review sites on a daily basis and jump from site to site in order to respond to review effectively. Fortunately, the same technology that has made it so easy for upset customers to leave negative feedback has also made it easy to track and respond to such reviews. What should you look for when considering a reputation management tool? 1. Make sure the service allows you to easily track your reviews on sites such as Yelp, Open Table, Google and others. The best online tools will generate daily reports that are emailed to you with snapshots of reviews so that it will not be necessary to log into an online tool on a daily basis. 2. Any reputation management tool should allow you to monitor social activity on the major sites, such as Facebook, Twitter and Instagram. Oftentimes, a negative review can take the form of an unflattering photo or video. Or, a disgruntled customer may simply check in via Facebook at your location and do a quick post like “This place is awful!” Any good reputation management tool will help you keep these types of activities in check. 3. An ability to keep track of key competitors is also an important component of any reputation management tool. You should be able to compare your reviews with other similar restaurants in the area, so that you can identify trends and manage your restaurant’s online presence effectively. You’ve spent a ton of money making your restaurant the best it can be. A lot of time and effort has been dedicated to establishing your online presence, and your marketing budget isn’t getting any smaller. So, make sure you get the most out of your investments by spending a little more time and resources on protecting your company’s online reputation. ■

Primary Source of Information | News Briefs Restaurant industry praises House passage of bill to restore traditional definition of full-time Early in January, National Restaurant Association President and CEO Dawn Sweeney issued the following statement regarding the House passage of H.R. 30, the “Save American Workers Act,” sponsored by Reps. Todd Young, R-Ind., and Dan Lipinski, D-Ill., restoring the definition of full-time work to the traditional 40-hours per week under the current health care law: “The National Restaurant Association applauds the House passage of the ‘Save American Workers Act.’ We have long supported this bipartisan effort to set the definition of full-time under the ACA to 40-hours per week, reflecting more traditional workforce patterns – an issue critical to our industry. We appreciate the leadership of Reps. Young and Lipinski in pushing this bill forward on both sides of the aisle. “The restaurant industry is attractive for millions of Americans looking for flexibility and a career to suit personal needs. A definition of a full-time employee under the law that helps maintain this flexibility is vital as our industry relies on large numbers of part-time and seasonal workers with unpredictable hours and lengths of service. Setting the definition of full-time status at the traditional 40-hours per week increases worker earnings and helps alleviate the administrative burden placed on the employer community.” Healthy foods – a growing trend in 2015 The handwriting is all over the wall. Eating healthy is a major concern for consumers, and restaurateurs are quickly moving in to meet this demand. “There is money to be made in the healthy-natural sector,” said Brandon Brown, restaurant reporter for the Phoenix Business Journal. “Terry McDaniel, CEO of Inventure Foods Inc. told me that he took his company in that direction for a number of reasons, one being that there are higher margins in healthynatural foods because consumers are willing to pay more for food that is labeled natural, local, gluten-free, GMO-free, vegan, etc. Also meat prices, especially beef prices, are going up. Beef prices hit record highs in 2014 and are expected to continue in 2015. So with meat prices high and consumers willing to pay more for vegetarian options, why wouldn’t there be a surge of these types of restaurants?” For the rest of the article, go to http://wra.cc/wra0215a.

popular flavor for whiskey and other spirits, but ginger is an up-and-coming flavor that is expected to increase in popularity in 2015. Flavored whiskeys were once considered a kind of vodka knock-off or social media fad, but they are coming into their own, with 4.5 million cases sold in 2013. Forty-five percent, or 1.4 million cases of growth in whiskey sales came from flavored whiskeys, according to the Distilled Spirits Council of the United States. For the full article, go to http://wra. cc/wra0215b. WRA welcomes Marian Ericks and Samantha Louderback The WRA is pleased to announce the hiring of Marian Ericks as government affairs manager and Samantha Louderback as local government affairs coordinator. Marian, who will work as a full-time lobbyist, in Olympia, brings extensive political experience to our Government Affairs team, having worked on the staffs of State Sen. Rosemary McAuliffe and Snohomish County Councilmember Brian Sullivan. She holds a Bachelor’s degree in business administration from the University of Washington. Samantha will coordinate the WRA’s local government efforts in Tacoma and other cities in the South Puget Sound region. She comes to us from the contract lobbying firm Alliances Northwest and holds Bachelor’s degrees in public policy and environmental science from Central Washington University. If you have any questions, please contact Marian at mariane@warestaurant.org and Samantha at samanthal@warestaurant. org.

Flavored spirits enjoy a “golden renaissance” in 2015 Flavored spirits are set for a spirited rise in popularity in 2015. These alcoholic beverages already attracted many new fans during 2014 with a rise in artisan and small-batch products. Throughout 2014, cinnamon was an especially February 2015 | 7

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Industry Outlook | WRA President and CEO

Data helps make better decisions By Anthony Anton, President and CEO

Data is important. When you are working at a breakneck pace, the value of good information can be missed. Overworked people often don’t take the time to ask key questions, like:

Is this the most effective way? Is there a better way? Will this way save me a dime today, but cost me $100 tomorrow? Am I doing this for today’s business, but industry trends tell me this will look like a wasted effort next year?

What is the value of knowing the larger trends and hard facts in our industry? Enormous. That is why we are bringing you mega-trend editions of our magazine, like this one. In the last few years, the WRA has had to adopt a philosophy similar to military practices on embracing the value of data. The WRA has made it a core value to know these numbers in order to protect our restaurants on every level from those who would (either with or without intention) put your restaurant out of business. The WRA’s leaders take these expenditures very seriously. One of my personal quirks is to internally take note every time the WRA spends $400. I remind myself that someone paid dues so we could make this expenditure. My quirk relates to a traditional Greek proverb often repeated by my father when I was growing up in reference to his restaurants: “Bean by bean, you fill the bag.” Could I go back and look you in the eye, head held high and defend this as a valuable use of your hard earned beans? As I reflected on spending more than six figures in the past year on polling, research and data, I feel compelled to let you know why this is a great use of your money. The core viewpoint is similar to business or military practices on the value of good intel. Take the time to scout the field before committing to a strategy. The WRA spends thousands to make sure that if the industry spends

Anthony Anton, President and CEO

millions or doesn’t spend millions on an initiative or other public effort, the decision is based on the strongest available information. This commitment to data has:

Helped prove to the Legislature that tips add up to far more than pocket change.

Guided us to learn the public expects solutions from

the industry and “being for” something, even when it’s controversial, is demonstrably stronger that simply “being against.” Taught us that when the exact same message is delivered by a local restaurateur vs. an association employee, its impact jumps substantially. So rather than invest in paid spokespeople, the WRA is investing in the recruiting, training and support needs of local restaurateurs to make sure the right person is letting the public know how these issues hurt local small businesses. Prevented missteps on initiative efforts that could have cost the industry millions in campaign and operational dollars. Benchmarked today’s industry and started tracking restaurant changes overtime so we can learn lessons about the most impactful efficiencies. This will provide roadmaps to individual operators for navigating the political challenges in the near future. Debunked initial government agency assumptions about the industry and greatly altered the direction of policy adoption. Each of these impacts have demonstrated the value of good intel, and directly tie back to saving you money and the WRA meeting its mission “To help our members succeed.” In my book, that means success. If I could look you in the eye today, I would be holding my head high and able to tell you data collection is worth your dues. These dollars have been well spent and will continue to turn over as effective tools for us in the future. I hope you find other data in this edition a useful resource for your business. ■

February 2015 | 9

Become a Media Messenger for our industry! By Stephanie Davenport, Contributing Editor

Restaurants serve their community – we need to tell the world just how much you do serve. We need to hear from you, legislators need to hear from you and the public needs to hear from you. Local restaurants provide useful training and career

opportunities - more than 90 percent of restaurant employees believe restaurants are a good place to get a first job. Restaurants support athletic teams, host fundraisers and neighborhood food drives and act as central gathering places. Most restaurants are small businesses – 87 percent of restaurants have fewer than 20 employees in Washington state. Regulations and the economy impact restaurants more than most other industries. We are bringing these true messages to the attention of the public but we need your help. You are uniquely qualified to talk about our industry. With help from the WRA, we can make telling your story not only easy, but impactful for our whole industry.

We are recruiting members who are willing to be the voice of our industry. Restaurants outside of Seattle are at a critical juncture for addressing public perception in the media as more debate continues at a local level. We are beginning the process of public relations training for volunteers. At the training we will provide you with talking points, preparation for media calls, on-camera training and strategic messaging. Our goal is to hold multiple events across the state in central locations where we have member interest. We will looking for your commitment to be a voice for the industry in your city. As an ambassador, your main purpose would be to talk to the media, legislators and local government representatives about how minimum wage will impact your business. Please let us know if you are interested in being an ambassador to the media on restaurant’s critical issues. For more information, contact Stephanie Davenport at stephanied@warestaurant.org. ■

Here is an example of just one of the things that ambassadors did in Tacoma:

Through research and polling we have found that, without a doubt, the best messenger to the media is you – the people who live it. Our members are leaders who know what it’s like to make it through economic downturns and have their finger on the pulse of their cities. Due to the ballooning issue of minimum wage, and its encroachment city-by-city, we have studied public perception regarding our industry. We’ve really listened, polled and considered how people have been misinformed and found real life numbers that tell the true story.

10 | warestaurant.org

SCAN TO listen to four Tacoma area restaurateurs talk about their role in their communities, how they provide job training, upward mobility for entry level positions...

The 2015 Legislative session: It’s begun! By Stephanie Davenport, Contributing Editor

The 2015 session has begun! Last year was exceptional for WRA and our members; 2015 is likely to be even more remarkable. For the most up-to-the-minute information on what is happening during the legislative session you can sign up to receive our Hot Off the Grill weekly updates by emailing stephanied@warestaurant.org. And, you can participate in our Government Affairs Committee (GAC) conference calls every Monday at 10:30 a.m. GAC meetings are open to all members. For more information or to participate, please contact Shannon Garland at shannong@warestaurant.org Legislature changes The first day of the session already saw some changes in the make-up of the Legislature. Senate Democrats were able to block the Majority Coalition Caucus’s (MCC) choice of Sen. Tim Sheldon, D-Potlatch, as president pro-tempore by electing Sen. Pam Roach, R–Auburn. The president pro-tempore presides over the Senate when the lieutenant governor is away, and also serves as vice chair of the rules committee. Minimum wage and paid leave House Democrats have announced two proposals to increase the minimum wage, and require businesses to provide paid sick leave. At the time of this printing, both bills are scheduled for hearings. Both of these issues are similar to the policies introduced and debated last year, which failed to pass. Rep. Jessyn Farrell’s, D–Seattle, proposal would increase the minimum wage for adults over the age of 18, to $12 per hour by 2019. Rep. Laurie Jinkins, D–Tacoma, introduced a proposal that will require employers provide paid time away from work. Under her Rep. Jinkins’ proposal, employers would be required to offer between five and nine paid sick days per year, depending on the size of the employer. Liquor legislation Following instruction from the WRA’s GAC, we have provided the Legislature with a bill to remove the 17 percent fee assessed by the liquor control board when

restaurants purchase spirits from grocers. The bill is sponsored by Sen. John Braun, R–Centralia, in the Senate, and Rep. Larry Springer, D–Kirkland, in the House. The Government Affairs team is actively working on this legislation. Hill Climb Thank you to all of our members for your participation in Hill Climb again. It was a huge success! We heard from you, legislators heard from you and the public heard from you. Restaurant owners and workers are leaders who know what it’s like to work through economic downturns and what the citizens of your city are feeling. Thank you for representing our industry. Local government 2015 started with a flurry of work at the local government level. In Seattle, rules are being drafted to implement the complex minimum wage ordinance adopted in June. Businesses need guidance from the rules as implementation begins in April. WRA is partnering with the Seattle Restaurant Alliance and the Seattle Hotel Association to provide input on issues as they surface in the rule drafting process. There is a complex set of issues to address during rulemaking, in a very tight timeline. We expect complete draft rules available for public comment early February and final adoption in late February. In Tacoma, the City Council considered adoption of a paid sick leave ordinance on January 27. Since this writing, you have probably received notifications from us regarding the results. If you would like up to the minute information about what is happening in Tacoma please email Samantha Louderback at slouderback@warestaurant.org. The WRA is working with the Tacoma-Pierce County Chamber on the issue and has communicated extensively with Tacoma area members. The proposed ordinance did not contain many of the troubling features contained in Seattle’s ordinance. Finally, also in Tacoma, an initiative has been filed to increase the minimum wage to $15 per hour, effective in 2016. WRA is working with other business groups, and our Tacoma members, on the strategy for responding to the initiative. To qualify the initiative for the ballot, proponents must gather 3,200 signatures of Tacoma voters by mid-May. ■

February 2015 | 11

2015 Culinary Forecast The

National Restaurant Association surveyed professional chefs, members of the American Culinary Federation, on which food, cuisines, beverages and culinary themes will be hot trends on restaurant menus in 2015. The What’s Hot in 2015 survey was conducted in the fall of 2014 among nearly 1,300 chefs.

TOP TRENDS BY CATEGORY

ALCOHOLIC BEVERAGES 1. Micro-distilled/artisan spirits 2. Locally produced beer/wine/spirits 3. “New Make” whiskey 4. Food-beer pairings 5. House-brewed beer APPETIZERS 1. Vegetarian appetizers 2. House-cured meats/charcuterie 3. Ethnic/street food-inspired appetizers 4. Seafood charcuterie 5. Amuse-bouche/bite-size appetizers BREAKFAST/BRUNCH 1. Ethnic-inspired breakfast items 2. Traditional ethnic breakfast items 3. Egg white omelets/sandwiches 4. Prix fixe brunches 5. Breakfast burritos COCKTAILS/COCKTAIL INGREDIENTS 1. Onsite barrel-aged drinks 2. Regional signature cocktails 3. Culinary cocktails 4. Food-liquor/cocktail pairings 5. Edible cocktails

12 | warestaurant.org

TOP 20

FOOD TRENDS 1. Locally sourced meats and seafood 2. Locally grown produce 3. Environmental sustainability 4. Healthful kids’ meals 5. Natural ingredients/minimally processed food

6. New cuts of meat 7. Hyper-local sourcing 8. Sustainable seafood 9. Food waste reduction/management 10. Farm/estate branded items 11. Non-wheat noodles/pasta 12. Gluten-free cuisine 13. Ancient grains 14. Whole grain items in kids’ meals 15. Non-traditional fish 16. Ethnic-inspired breakfast items 17. Nutrition 18. House-made/artisan ice cream 19. Fruit/vegetable kids’ side items 20. Artisan cheeses

TOP TRENDS BY CATEGORY continued

CULINARY THEMES 1. Environmental sustainability 2. Natural ingredients/ minimally processed food 3. Hyper-local sourcing 4. Food waste reduction/management 5. Gluten-free cuisine DESSERT 1. House-made/artisan ice cream 2. Bite-size/mini-desserts 3. Savory desserts 4. Hybrid desserts 5. Smoked dessert ingredients ETHNIC FLAVORS AND CUISINES 1. Ethnic fusion cuisine 2. Authentic ethnic cuisine 3. Regional ethnic cuisine 4. Peruvian cuisine 5. Southeast Asian cuisine KIDS’ MEALS 1. Healthful kids’ meals 2. Whole grain items in kids’ meals 3. Fruit/vegetable kids’ side items 4. Kids’ entree salads 5. Oven-baked items in kids’ meals MAIN DISHES/CENTER OF THE PLATE 1. Locally sourced meats and seafood 2. New cuts of meat 3. Sustainable seafood 4. Non-traditional fish 5. Grass-fed beef

NON-ALCOHOLIC BEVERAGES 1. Gourmet lemonade 2. Specialty iced tea 3. House-made soft drinks/ soda/pop 4. Organic coffee 5. Coconut water OTHER FOOD ITEMS/ INGREDIENTS 1. Farm/estate branded items 2. Artisan cheeses 3. Non-wheat flour 4. House-made/artisan pickles 5. Artisan/specialty bacon PREPARATION METHODS 1. Pickling 2. Fermenting 3. Fire roasting 4. Smoking 5. Sous vide PRODUCE 1. Locally grown produce 2. Heirloom apples 3. Unusual/uncommon herbs 4. Organic produce 5. Exotic fruits STARCHES/SIDE ITEMS 1. Non-wheat noodles/pasta 2. Ancient grains 3. Quinoa 4. Black/forbidden rice 5. Pickled vegetables

February 2015 | 13

Movers & Shakers 2014 – 2015

Up 5% or more

Free-range pork/poultry +7% Specialty iced tea +7% Alternative red meats +7% Fresh beans/peas +7% Root vegetables +7% Gelato +7%

Meatless/vegetarian items +5% Kids’ entrée salads +5% Gourmet lemonade +5% Vegan entrees +5% Asian noodles +5% Low-calorie entrees +5% Amuse-bouche +5% Ramen +5% French cuisine +5% Italian cuisine +5% Steamed vegetables +5%

Grilled vegetables +8% Brown-wild rice +8%

House-made/artisan ice cream +6% Heirloom tomatoes +6%

Grass-fed beef +9% Ethnic condiments +9%

Organic coffee +6% Underutilized fish +12% Doughnuts +12%

Movers & Shakers 2014 – 2015

Down 5% or more

Grazing -5% Natural sweeteners -5% Mocktails -5% Bacon-flavored chocolate -5% Ethnic-inspired kids’ dishes -6% Korean -6% Greek yogurt -6%

14 | warestaurant.org

Milkshakes -6% Hybrid desserts -8% House-made soft drinks -8%

Gluten-free cuisine -7% Nose-to-tail -10% Kale salads -10% Bruschetta -10%

NEW TOP TRENDS

Yesterday’s

NEWS

2015

• Natural ingredients/ minimally processed food #5 • Food waste reduction/ management #9 • Artisan butchery #23 • House-made condiments #40 • Oven-baked items in kids’ meals #53

2015

1. Insects 74% 2. Foam/froth/air 64% 3. Gazpacho 61% 4. Bacon-flavored/covered chocolate 61% 5. Popovers 57% 6. Mini-burgers/sliders 56% 7. Molecular gastronomy 56% 8. Flowers 56% 9. Flavored/enhanced water 52% 10. Tater tots 51%

Perennial

STEADY

2015

Food Trends Since 2009

FAVORITES

1. Barbecue 64% 2. Italian cuisine 63% 3. Fried chicken 62% 4. French toast 59% 5. Frying 57% 6. Oatmeal 56% 7. Comfort foods 56% 8. Fruit desserts 55% 9. Pulled pork 55% 10. Chicken wings 55%

Top 20

• • • • • • • • •

Locally sourced items Healthful kids’ meals Environmental sustainability Gluten-free cuisine Sustainable seafood Nutrition New cuts of meat Non-traditional fish Fruit/vegetable sides in kids’ meals

What’s HOT Food HOT Yesterday’s TREND News 1. Locally sourced meats and seafood 82% 7% 2. Locally grown produce 79% 4% 3. Environmental sustainability 77% 9% 4. Healthful kids’ meals 75% 10% 5. Natural ingredients/minimally processed food 75% 9% 6. New cuts of meat (e.g. culotte/sirloin cap, teres major, tri-tip) 73% 17% 7. Hyper-local sourcing (e.g. restaurant gardens) 72% 16% 8. Sustainable seafood 71% 12% 9. Food waste reduction/management 70% 8% 10. Farm/estate branded items 69% 17% 11.Non-wheat noodles/pasta (e.g. quinoa, rice, buckwheat) 69% 22% 12. Gluten-free cuisine 69% 20% 13. Ancient grains (e.g. kamut, spelt, amaranth, lupin) 69% 22% 14. Whole grain items in kids’ meals 68% 19% 15. Non-traditional fish (e.g. branzino, Arctic char, barramundi) 68% 21% 16. Ethnic-inspired breakfast items 67% 18% (e.g. Asian-flavored syrups, Chorizo scrambled eggs, coconut milk pancakes)

Locally grown produce

16 | warestaurant.org

Perennial Favorite 12% 17% 14% 15% 17%

Locally sourced meats and seafood

10% 12% 17% 22% 13% 9% 12% 10% 13% 12% 16%

HOT Yesterday’s Perennial TREND News Favorite 17. Nutrition 66% 7% 27% 18. House-made/artisan ice cream 66% 13% 21% 19. Fruit/vegetable kids’ side items 65% 14% 21% 20. Artisan cheeses 65% 11% 25% 21. Heirloom apples 65% 16% 20% 22. Vegetarian appetizers 65% 19% 17% 23. Artisan butchery 64% 20% 16% 24. Unusual/uncommon herbs (e.g. chervil, lovage, lemon balm, papalo) 64% 21% 14% 25. Organic produce 64% 19% 17% 26. Non-wheat flour (e.g. peanut, millet, barley, rice) 64% 25% 12% 27. Simplicity/back to basics 64% 11% 26% 28. Grass-fed beef 64% 21% 16% 29. Free-range pork/poultry 63% 20% 17% 30. Half-portions/smaller portions for a smaller prize 63% 17% 20%

What’s HOT Alcohol

HOT TREND

1. Micro-distilled/artisan spirits 2. Locally produced beer/wine/spirits 3. Onsite barrel-aged drinks 4. Regional signature cocktails 5. Culinary cocktails (e.g. savory, fresh ingredients) 6. “New Make” whiskey 7. Food-beer pairings 8. Food-liquor/cocktail pairings 9. Edible cocktails 10. House-brewed beer 11. Craft beer/microbrew 12. Botanicals in cocktails (e.g. flower essence,lavender, hibiscus) 13. Gluten-free beer 14. Non-traditional wine varietals 15. Organic beer/wine/spirits 16. Beer-based cocktails 17. Cask beer/ale

75% 72% 71% 69%

Yesterday’s News 15% 11% 17% 13%

Perennial Favorite 10% 17% 12% 17%

67% 65% 64% 63% 62% 58% 56%

21% 24% 17% 15% 29% 19% 19%

12% 11% 20% 21% 10% 23% 25%

55% 54% 54% 53% 52% 52%

33% 36% 28% 32% 34% 27%

12% 10% 18% 15% 13% 22%

Microdistilled/ artisan spirits

Locally produced beer/wine/ spirits

HOT Yesterday’s Perennial TREND News Favorite 18. Non-traditional liquors (e.g. soju/sochu, cachaca) 50% 37% 13% 19. Skinny/lower-calorie cocktails 50% 37% 13% 20. Beer flights/samplers 49% 28% 23% 21. Infused/flavored tequila 48% 34% 18% 22. Hard cider 47% 31% 22% 23. Wine on tap/draft wine 46% 38% 16% 24. Spicy cocktails 46% 33% 21% 25. Wine flights/samplers 44% 28% 28% 26. Moonshine 44% 38% 18% 27. Build-your-own Bloody Mary 39% 39% 23% 28. Vaporized cocktails 38% 55% 8% 29. Coffee cocktails 36% 33% 31% 30. Low-alcohol cocktails 35% 47% 18% 31. Radlers/shandies 35% 49% 16% 32. Mules 30% 47% 23% 33. Shrubs 27% 60% 13%

February 2015 | 17

Washington Grown helps restaurants become environmentally sustainable By David Faro, Contributing Editor

One of the questions that reverberates every day through our state’s restaurants is, “How do I run a sustainable business while at the same time being environmentally responsible and lowering my carbon footprint?”

“Unknown Stars.” Who are the unknown stars? There are more than 300 food crops available in our state, and these are the “stars” that restaurants should employ first in their journey toward creating sustainable plates for their guests.

Environmental stewardship is important to the people of the Evergreen State, yet hospitality establishments often throw their hands up in the air believing it is an impossible task to bring sustainability to their restaurants. The truth? It is entirely possible to profitably manage a restaurant while at the same time exemplifying a commitment to clean energy, reduction of pollution and responsible business practices. The two main ingredients that make it happen are a sincere commitment and a good strategy that solidifies your intentions as an actionable plan.

Whether you prefer the urban lifestyle, live in one of Washington’s many rural communities or call home somewhere in between, Washington’s farming community has an impact on your life. Everyone from anywhere in our state can agree that safe, affordable and nutritious food is what we want for ourselves and those we care about.

There are few places that boast the cornucopia of food products offered by Washington state. The list of ingredients that can be sourced within our borders is impressive. Few places can compete with what we grow here at home, in terms of taste and freshness. For many restaurants in the state, a simple commitment to local sourcing can be all it takes to significantly reduce the carbon footprint of a menu. Imagine strawberries that took a short trip from Boisfort Valley or the banks of the Skagit River to your table? Not only are they delicious, but they are also a sustainable way to support our local economy. The list of these types of products in Washington state goes on and on. Washington’s farmers understand that restaurants are leaders in important community trends. For example, the top three restaurant trends of 2015 are locally sourced meats and seafood, locally grown produce and environmental sustainability. WRA partner Washington Grown, a TV show produced by Washington Farmers and Ranchers, showcases these trends in an episode titled

If you are looking for ways to bring the farm to your table, Washington Grown is a great and entertaining place to begin. Simply visit www. wagrown.com and begin to connect with the farmers and ingredients that make our state so special. After that, go visit a farm. Develop a relationship with a farmer who raises your favorite crop. Ask them about their production methods, and inquire about how you can bring their expertise (and flavors) to your restaurant. Celebrity chefs like Tom Douglas and Ethan Stowell celebrate Washington’s bounty and are ambassadors for farm-to-table programs across the nation. Watch Ethan talk about how he incorporates Washington’s special ingredients by following this link. http://www.wagrown.com. Confused about where to start? Washington Grown is a great place to begin. You have a little homework assignment now: Go watch some TV. Immerse yourself in our state’s agriculture and, after a few (or all) episodes of Washington Grown, we are confident that you will end up with some great ideas, that you will be entertained and that you will be a little closer to understanding what great partners our local farmers are for helping your restaurant find sustainable, environmentally friendly ingredients for your delicious dishes. ■

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CATTLE COMPANY ANGUS BEEF ™

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When you choose Cattle Company Angus™ Beef, you get a proven, consistent, winning beef program which can drive traffic, bolster your reputation and provide customers a mouth-watering, satisfying dining experience. Cattle Company Angus Beef - offered exclusively by Food Services of America - gives you the flexibility to offer various cuts and price points to best fit your restaurant’s needs. Try Cattle Company Angus™ Beef for yourself and your customers. With a superior product for your diners and a winning program for you, CCA Beef is truly a cut above. Call your FSA sales representative today for more information.

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18430 East Valley Highway • Kent, WA 98032 425-251-9100 • 800-562-5317

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February 2015 | 19

Shared Work: A way to hold on to good employees when times are tough By Paul Schlienz, Managing Editor

Facing a temporary decline in business, but don’t want to lay off your employees? Shared Work may be the answer to your dilemma. This Employment Security Department program provides employers with an alternative to laying off workers. Instead of letting your well-trained, faithful employees go, you can reduce your permanent employees’ work hours, allowing them to collect partial unemployment benefits, replacing part of their lost wages. It is a win-win for employers and employees. Employers get immediate payroll savings and avoid the loss of skilled employees. Employees get to keep their jobs, maintain a relationship with their employers and keep receiving paychecks while also receiving partial unemployment benefits. “The goal of the program is to keep people working and really keep the momentum going in the economy,” said Chad Pearson, Employment Security spokesperson. “The partial unemployment benefits the employees receive in correlation to the reduction of hours provide extra income for employees in the program.” Born in the Eighties The Shared Work Program was created by the state Legislature, in 1983, in response to a recession and the unemployment it wrought on Washington’s workforce. During 2010, the program’s peak year, more than 3,700 employers were using Shared Work with more than 51,000 employees participating. “It helped save more than 20,000 jobs in 2010,” said Pearson. As of October 2014, there were approximately 880 employers and more than 14,000 employees on the program in the midst of the improving economy. “There are still businesses that are struggling and determining how to get through the fits and starts of the economy,” said Pearson.”The program is a huge benefit. It’s a great opportunity for employers to ensure that they’re going to be able to make some hiring decisions and do things. It gives them a little bit of leeway if the economy doesn’t pick up as fast as they thought it would do.”

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The basics If you want to utilize the Shared Work program, you must meet certain requirements. Businesses must be legally registered in Washington for at least six months prior to applying for the program, must be current on unemployment taxes or current on a payment contract and must have a minimum of two permanent employees enrolled in the Shared Work plan, must be in compliance with IRS, state, county and municipal laws, rules and ordinances. Additionally, businesses are allowed to reduce work hours of participating employees by at least 10 percent, but may not reduce them any more than 50 percent. In other words, 40-hour employees can be reduced by at least four hours, but not more than 20 hours.) Employees of businesses that are enrolled in the program must be hired permanently and paid hourly. They must be eligible for regular unemployment benefits and able and available to work all hours offered by their employer. The program is not designed to support seasonal businesses during the off season. It also may not be used for corporate officers or major shareholders of a business. A model program Between now and June, benefits paid by the federal government will not be charged to employers’ experience rating accounts, thus, not affecting their tax rates. Because the U.S. Congress was so impressed with the success of Washington’s Shared Work program, it passed legislation, in 2012, to have the federal government cover most of the cost of Shared Work benefits until June. Currently, the federal government is covers 92.8 percent of the Shared Work benefit costs. “The federal government looks at Washington’s Stay at Work program as a model for the nation,” said Pearson. “Twenty-six other states now have this program. I see it continuing to grow.” ■ If you want to learn more about Shared Work, go to www. esd.wa.gov/shared-work or call (800) 752-2500.

THANK

YOU! The Washington Restaurant Association would like to thank the following sponsors for making Hill Climb and Taste Our Best Legislative Reception 2015 a success.

SPONSORS

Gourmet Latte E S P R E S S O

B A R S

The Washington Restaurant Association would like to thank the following participants for making Hill Climb and Taste Our Best Legislative Reception 2015 a success.

PARTICIPANTS

This is our Member Spotlight section. Are you a member with a story you want told or a celebration to be shared? Email us at andyc@warestaurant.org.

MEMBER SPOTLIGHT

Member Spotlight: Atomic Ale Brewpub & Eatery and Monterosso’s Italian Restaurant By Andy Cook, Contributing Editor

Seattle is continually cycled through the news with issues like minimum wage, Seahawks, Amazon, Microsoft, etc. Tacoma has gained attention for emerging issues like paid sick leave and a possibly looming minimum wage increase. Now with a long legislative session in full swing, all eyes are on Olympia and Washington’s ”Wet Side Stories.”

all our titles such as “Half-life Hefeweizen,” “Atomic Amber“ and “Plutonium Porter” to name a few. We strive to keep them all distinctly unique to appeal to the spectrum of our customer’s tastes. Q. Why the name Atomic Ale Brewpub & Eatery?

There is, however, another side to Washington. Aaron: We’ve leaned into the local history East of the Cascades is loaded with history, a of Hanford and use it to inspire a fun and rich culture and home to thriving industries like eclectic atmosphere that we feel reflects the Aaron Burks farming, wineries and energy. Not to diminish community’s character. We remodeled an any of Eastern Washington’s other prosperous A&W with an eye for nuclear/industrial; brick cities, but the Tri-Cities has been unique for its booming walls, exposed pipes and, of course, neon. We just completed economy that continued growing even through the worst of renovation of our patio with a unique feature; it’s lit and our most recent recession, and hosts a thriving hospitality heated by spent nuclear fuel rods (completely safe, but not industry. This month we’re spotlighting Aaron Burks, a Trifrom Hanford). Cities local treasure. Q. You’ve got a second, very different Tri-Cities eatery. Aaron is the owner/operator of Atomic Ale Brewpub & Tell us about Monterosso’s Italian Restaurant. Eatery as well as Monterosso’s Italian Restaurant. We spoke candidly about the restaurant industry where Aaron: That is where it all began for me. I was working Aaron demonstrates the true spirit of Washington within Weyerhaeuser and ready for a second act. I started hospitality. He attributes much of his success to the personal Monterosso’s with my sister and her full-blooded Italian relationships that come with the business. A restaurateur husband; they brought the culinary expertise, and I brought through and through, he describes his work as challenging the business acumen. I jumped in nearly sight unseen and yet infinitely enjoyable, “This is less a career, more a haven’t looked back since. lifestyle… I wouldn’t change a thing!” Embracing the region’s deeper history as a railroad hub, we For the past 20 years, Aaron has been steeped in the remodeled a mid-century Northern-Pacific Railway dining industry, local culture and history of the region. We asked car. Just like the brewpub, we use locally sourced ingredients. Aaron to relate his entrance to the industry and how he’s Our menu is made-to-order fresh, nothing out of a box. weaved his efforts into the fabric and history of the Tri-Cities. Monterosso’s offers a variety of diverse Italian-inspired dishes, including hand stuffed pastas, local agriculture, beef, Q. What can you tell us about Atomic Ale Brewpub & seafood and hyper-local wines. As an Italian restaurant, we Eatery? do make room for some Italian wines, but remain committed to local businesses, supporting local Washington wineries. ■ Aaron: In the mid 1990s, Atomic Ale became the first brewpub in the Tri-Cities, also the first wood-fired oven. Atomic Ale Brewpub & Eatery: Common place now, but like the microbrew explosion, we http://www.atomicalebrewpub.com were fortunate enough to be on the cusp of emerging trends in foodservice. We use locally sourced ingredients for all our Monterosso’s Italian Restaurant: food, but our wood-fired, hand-tossed, thin crust pizza is a http://www.monterossos.com local favorite. DineNW radio interview: We have a cycling menu of ales that rotate through our seven http://bit.ly/1wolxis taps. We continue to play with the Hanford connection with 22 | warestaurant.org

2015 Restaurant Profile Statewide Number of units*

13,832

Sales**

$10,700,000,000

Average sales per restaurant

$773,569

Number of employees***

219,650

Employee wages paid***

$3,800,000,000

Average employees per location

13.5

Menu theme

Percent of total market

American, general

15%

Asian

16%

Pizza

Italian

Deli, sandwiches and subs

10%

Mexican

Burgers

Coffee, desserts

17%

Pub, sports bar or tavern

American, other specific

Ethnic, other

Service type

Percent of total market

Full

41%

Quick/counter

36%

Limited service

18%

Other

Employee size

Percent of total market

1–4

22%

5–9

31%

10 – 19

30%

20 – 49

14%

50 – 99

100 plus

* Department of Revenue, 2014, 1st Quarter **Department of Revenue, 2013 Annual Report ***Employment Security, 2013 Annual Report

February 2015 | 23

The Seahawks aren’t Washington’s only winning team By Lyle Hildahl, WRA Education Foundation Director

I remember my first ProStart competition. I was one of 20 judges for the culinary event. It was held at the Art Institute of Seattle in 1998 or ‘99. The energy in the kitchens was electrifying. One hundred 16 -18 year olds in chef whites, teams of four to five were preparing a three course meal to present to certified executive chefs for scoring. The winning team would go to San Diego for the nationals. Intense, nervous energy filled the room. The who’s who of the restaurant world was in attendance. Gene Vosberg, Bill Cheung, Paul Childers, Diane Simms, Dave Hooke, Dr. Jerry Burtenshaw, Marcus Zanner, and many more were all there.

For the management competition, teams are judged on their business plan to include financials, design, marketing, and menu. They also are evaluated on teamwork as well during their presentation to the judges and their responses to questions on customer service, sanitation and safety, human resources, marketing, menu, and design. An event like this takes resources. Many of you have stepped up to the plate to support this event. Thank you! We applaud and appreciate you for your support. Unfortunately, we are not where we should be yet. We need dollars and inkind support. If you would like to contribute in some fashion, please reach out to Bernadette Irish at bernadettei@warestaurant. org. It’s tax deductible, and you are helping the future of our industry.

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IT AT IO NA L.

S igh eH tlak Ken

On February 28, in Lakewood, the WRAEF will host another exciting Boyd’s ProStart Invitational. Teams from numerous high schools – Adventist Christian, Mountainview, Bonney ProStart currently reaches Lake, Bothell, Chief Leschi, more than 95,000 students Ferris, Illwaco, John R in more than 1,700 high Rogers, Kentlake, Lakes, schools across 49 states. Lewis & Clark, Mead, Mt. Offering the kind of life Spokane, Mead, Newport, skills that are invaluable in Oak Harbor, Puyallup, whatever career path students V ch IN choose, the program blends Roosevelt, Stadium, West Valley oo T l’s AR in-class study sessions with on-site and Tekoa will be competing for dis ST h fr O the state title and the chance to go restaurant training. Young students learn om t E PR he 2014 ® COFFE S ’ D B OY to Anaheim, California, for the national front and back-of-the-house fundamentals competition. I wish I could describe how amazing from knife skills and working a burner to service this event is to watch. Even better how amazing this event standards and basic bookkeeping. After mastering 52 is to participate in as a judge or volunteer. You think you competencies and accruing 400 hours on the job, they have seen the best culinary presentation on master chef? receive a ProStart National Certificate of Achievement. You think you have seen the best business plan on Shark A powerful resume builder for a career in the industry Tank? Prepare to be amazed when you see what the student that can be used for credit in participating colleges and culinary and management teams present to industry universities. professionals. It rivals anything you have seen on TV. The Seahawks are playing for an event in February that For the culinary competition, teams are judged on most of the world knows about. There is another event in teamwork, knife skills, sanitation and safety, costing, February that the State of Washington should bring their 12 presentation, flavors and taste. to as well. Bring it on. It matters. It makes a difference. ■

速

INDUSTRY CALENDAR February/March Training Mar. 2

ServSafe® Manager, Kent

Mar. 3

ServSafe® Manager, Seattle

Mar. 10

ServSafe® Manager, Kent

Mar. 19

ServSafe® Manager, Tacoma

Mar. 24

ServSafe® Manager, Fife

Meetings Feb. 11

MSC Sub Committee Meeting

Feb. 11

Retro Invest/ Retro Trust Meeting

Mar. 24

Board Development Conference Call

Mondays at 10:30 a.m.

Government Affairs Committee Conference Call

NEW RESTAURANTS Admiral Benbow, Seattle

Mis Tres Amigos, Tacoma

Bar Ferd’Nand, Seattle

Naanz, Seattle

Bottle & Bull, Kirkland

Old European Breakfast House, Spokane

Club Monaco Gaming, Renton Pizza Factory, Arlington Cosmos Bistro & Catering, Bellingham Pizza Factory, Coupeville Delicatus & The Kitchen by Delicatus, Seattle Devoted Kiss Cafe, Gig Harbor

Sulla Vita, Leavenworth Sweet Frostings Blissful Bake Shop, Spokane

Glover Mansion, Spokane The Station, Seattle Hops & Headz, Bellingham Mis Tres Amigos, Puyallup

Events Feb. 28

2015 Boyd’s® Coffee ProStart Invitational®

NEW ALLIED MEMBERS Alliant Jeff Toole 509.953.7798 jtoole@alliantms.com 9116 E Sprague Ave #51 Spokane Valley, WA 99206-3601 http://alliantms.com We provide ATM service and credit card processing to restaurants and bars. We will give discounts to all WRA members

Trendesigns Brian Trendler brian@trendesigns.com PO Box 14161 Mill Creek, WA 98082 425.420.6513 www.trendesigns.com Branding Company, specializing in full service graphic design, web design, promotional products, social media and printing.

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2015 Boyd’s® Coffee ProStart Invitational Feb. 28, 2015

Feeding Dreams. Building Futures. 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 Boyd’s© Coffee Prostart Invitational and the chance to go to the NRA Nationals in Anaheim, CA.

February 28th, 2015 McGavick Conference Center Clover Park Technical College 4500 Steilacoom Blvd SW Lakewood, WA 98499

warestaurant.org/wra-events/prostart Contact: Bernadette Irish bernadettei@warestaurant.org t: 877.695.9733 x127 SPONSORS

Marketplace EMPLOYEE BACKGROUND CHECK

WHY DO CUSTOMERS NOT RETURN?

A reported $4 billion is lost annually to embezzlement and a violent employee incident costs employers, on average, an incredible $250,000. According to Airfactz Screening & Reporting Services, a WRA endorsed employee background screening partner, one-third of job applicants lie on their applications and another five percent falsify their social security number. In today’s economically challenging times, employers are more likely to see a rise in embezzlement and other potentially harmful behaviors. Protect yourself with an employee background screening for a mere $19 investment for peace of mind with Airfactz. Visit warestaurant.org for more information.

Customers go to a restaurant for food, but they will return if offered great service. On an average year a restaurant will experience a 10-30% loss in customer retention. 80% of those customers leave a restaurant never to return based on a single occurrence of poor customer service. Our mystery shopping services allow you to train your staff to provide “consistency of service.” We can provide you and your staff a customized program that will help you to succeed to the next level. We are an Accredited Member of the BBB and WRA. 509-327-7373 * info@selectinfoservices.com www.selectinfoservices.com

MEDICAL AND DENTAL COVERAGE The Washington Restaurant Association designed a health care plan just for WRA members. The Hospitality Industry Health Insurance Trust (H.I.H.I.T.) enables business owners in the hospitality industry to provide affordable healthcare benefits statewide. Contact Amber Hahn at 877.892.9203 for a FREE quote.

BIG DISCOUNTS ON OFFICE SUPPLIES SAVE MONEY. Discounts up to 80% off MSLP on hundreds of commonly used industry supplies and your own custom list of 75 additional items with the same steep discounts. WRA Members sign up here: http://wra.cc/wraofficedepot Employees and Family sign up here: http://wra.cc/ officedepotemployees

THE LARGEST FOOD AND BEVERAGE EXHIBITION IN THE PACIFIC NORTHWEST

APRIL 26 - 27, 2015 • PORTLAND, OR OREGON CONVENTION CENTER PRESENTING SPONSOR:

FREE ONLINE REGISTRATION through Friday, April 17, 2015 (or pay $25 at the show).

VISIT NWFoodserviceShow.com

SHOW INFORMATION, CONTACT: Orran Greiner, Tradeshow Manager at 503.582.9482 or OrranG@NWFoodserviceShow.com

BOOTH SALES, SPONSORSHIPS, AND ADVERTISING, CONTACT: Nina Booth at 425.220.7778 or NinaB@WArestaurant.org

Come See Why 6,000 Attendees Make This The Place To Be! • More than 400+ Vendor Booths or Products and Services • Beer, Wine and Distilled Spirits in the Tasting Pavilion • Interactive Kitchen with Chef Demos • Exclusive on-site “Daily Deals” • New Product Showcase • Free Educational Seminars • Networking The Northwest Foodservice Show is produced by the Oregon Restaurant & Lodging Association and the Washington Restaurant Association.

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Ask the Expert | Restaurant Profit Coach

Prevent loses in slower times of the year By Rick Braa, CHAE

We’re a highly seasonal restaurant, and offseason sales are hard to generate each year. With the lull in business, I’m losing money because my labor cost is so high. How do I keep from laying my kitchen people off or substantially decreasing their hours?

During the offseason, it’s a challenge to keep prime cost (cost of goods sold percentage plus fully loaded labor cost) close to 60 percent. With lower sales, labor as a percentage of sales grows due to fixed costs primarily from management and kitchen labor. In the kitchen, labor tends to be stair stepped and body based; front-of-the-house is closer to linear and adjustable to guest flow. With floor supervision, it’s much easier to phase front-of-the-house labor as a supervisor can easily fill a position in a crunch. Since work in the kitchen is technical in nature, phasing kitchen personnel is more difficult since it takes the supervisor off the floor and away from serving guests’ needs and managing the crew. This results in leaving more bodies in the kitchen with higher hourly wages than those in the front-of-the-house. In addition, kitchen labor has become increasing difficult to staff, so keeping your kitchen team is a priority. Since there are only two components to prime cost, and labor in the offseason is going to increase as a percentage of sales, the equation to push is cost of goods sold. This is the time to work diligently and experiment with your menu. Explore the following opportunities: 1. Develop or find blind items. These items are special, unique and rare. Comparison in the market is difficult as they are not mainstream. In the kitchen, these can be items that take longer to prepare than what would otherwise be possible in the busier season, but have a better cost of goods, examples might include slow roasted meats, new pastas and more complicated recipes. The key is to manage productivity of kitchen staff while working on items that can reduce food cost. On the beverage side, barrel aged cocktails, boozy shakes, inexpensive, but delicious wines, and fun, high margin, non-alcoholic drinks are the opportunity. These drinks may take more effort to develop and launch, but the margin can be terrific. 2. Optimize products on the menu. Use the money you have to spend on labor to get more out of it. Ensure every item can be cross utilized in other 30 | warestaurant.org

dishes, and eliminate solo items or develop other recipes in which they can be used. Eliminate all pre-cut items including grated cheese. Measure yield and quality on each item, and make sure the product is meeting specification. For example, meats can be more or less fatty. As the business grows, the vendor may use less quality product as it experiences turnover at the sales rep level. 3. Increase the check average by simultaneously increasing food and/or beverage spend and perceived value. Break out the food spend and the beverage spend for the guest check average. If the average spend on food is $15, for example, then develop programs to increase that spend toward $20. Since labor is relatively sunk in the offseason, use the kitchen to prepare more dishes per guest if necessary. Bundling this time of year is a good idea. For as many complaints as there are about programs such as Seattle Restaurant Week, the overwhelming data is the amount spent on food by the guest increases. McDonald’s increased their average customer transaction when they bundled meals because they captured a burger, fries and a drink rather than two of the three. The result was higher value perception from the customer and higher sales for the company. For beverages, run contests to increase the overall number of beverage items served. This is the time of year every guest should experience the highest level of beverage service not the lowest. The offseason can be challenging. It is also the season for experimentation and optimization. Be sure to focus labor dollars on running an exceptional restaurant that includes a dynamic menu, premium product and high value perception. ■ For more information on improving profitability and driving performance, 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.

New And Improved Health Insurance Plans! Our new plans with industry speciﬁc ﬂexibility will be essential for the hospitality industry to get through the healthcare reform changes unscathed.

New plans include an extended PPO network, and employer ﬂexibility for contribution and participation.

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