Main Ingredient

Oregon's Premiere Foodservice and Lodging Industry Magazine

The Main Ingredient (MI) is widely regarded as one of the top trade association magazines and receives high praise for its production quality. The MI is a bimonthly publication covering interesting timely topics such as: sustainability, social marketing and wine while supplying informative articles on legislative and operational issues that impact the foodservice and lodging industry.

January / February 2017

Raising the Bar

Four, three, two, one… standby. The out-of-this-world menu at Ecliptic Brewing is enough to keep even the most restless Portland pub crawlers from launching out of their barstools in search of loftier dining options.

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Election Analysis

Election Analysis

It’s finally over. The election some thought would never end has ended. The question now is what does it all mean?

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Restaurateur in the New Cabinet?

Restaurateur in the new cabinet

For many in the restaurant industry, the nomination of Andrew Puzder as U.S. Labor Secretary is not just welcome news, it’s a sign to restaurant owners they may finally get a chance to be heard on important issues.

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ORLA Needs You!

ORLA needs you

Your involvement truly makes a difference. At the Oregon Restaurant & Lodging Association, we work to make sure the restaurant industry is well represented at meetings across all levels of government - city council, county commission and state legislature just to name a few.

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Sound Bites For Your Bar

Sound bites for your bar

Close your eyes to imagine a world where you decide the rules, even if just for sixty minutes or so. Ahhh, what a ‘happy hour’ that would be where you allow flavor, adventure and fun to be your guide.

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Inclement Weather Slip And Fall Prevention

Inclement Weather Safety

These types of variable conditions increase the odds for slips and falls outside the restaurant, especially near entrances and exits.

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Manage My Restaurant

Manage My Restaurant

Sliced-off carrot tops, torn-away fennel fronds and leftover Swiss chard stems may look like trash to some chefs, but to Chef Jonathan Luce they are culinary treasures that he highlights at Bellanico in Oakland, Calif. “The whole vegetable is fair game,” says Luce. “We use anything and everything.”

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