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.

November / December 2015

NovDec MI cover

Speaking from Experience

As the saying goes, “If only I knew then, what I know now.” Unfortunately for longtime restaurant operators, science hasn’t figured out a way to transport them back to those youthful days when a little added insight might have altered their outcomes for the better. Fortunately for today’s young foodservice industry entrepreneurs, well-seasoned restaurateurs are willing to share important lessons that they’ve had to learn the hard way.

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New E-cigarette Law

E-cig law

Oregon Governor Kate Brown recently signed a new law that expands the Oregon Indoor Clean Air Act (ICAA) to include inhalant delivery systems. This means these devices can no longer be used in any indoor areas, including restaurants and bars, which are already smoke-free under the ICAA as of January 1, 2016.

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FAQs About Tip Credit 

Tip Credit

It is possible that by this time next year, Oregon employers may be facing the daunting prospect of an increased minimum wage anywhere up to $15.00 per hour. Few industries would be harder hit than restaurant and hospitality businesses, which often employ a great number of minimum wage workers.

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Politics of Minimum Wage

Politics of Minimum wage

There is a lot of talk these days about minimum wage, but the one thing that the media and the politicians don’t often mention is that under current law, Oregon’s minimum wage is reviewed for an increase automatically each and every year.

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Make Your Moments Count

Make Your Moments Count

Granted, not having committed my life savings to opening a restaurant or not having put blood, sweat and tears into my dream, I do not have as much at stake.  However, in a lot of instances, I believe that affords me the ability to see their operation a little clearer than many restaurant owners.

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Manage My Restaurant:
How to Set Expectations with Your Employees

How to Set Expectations

To help employees reach their full potential, leaders should clearly let workers know what they expect. If your employees don’t understand what you expect of them, they won’t have realistic goals or a path to grow in their positions. You can’t trust and have faith in your team if they’re not progressing over time. Setting clear expectations ensures everyone is on the same page and working toward the same mission.

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