A Smart Use of Local Lodging Tax Dollars

As of January 1, 2023, a 2% increase in local lodging tax has been in effect in Lane County. How these new revenues will be spent is still undecided. The Board of Commissioners held a meeting back in September to hear public comments in support of proposals including building a new stadium for the Emeralds baseball team and an indoor multi-use stadium.

ORLA’s Director of Government Affairs Greg Astley, along with a few ORLA members, provided testimony at the hearing urging Lane County Commissioners to use any new increase in lodging tax toward an indoor multi-use facility. The following summarizes why we think an indoor facility is a smarter use for those tourism revenues:

As hospitality businesses continue to try and recover from the two and a half years of the global pandemic, the shutdowns that occurred because of that pandemic and the ongoing issues of inflation, rising gas prices and continued supply chain issues, there is a clear need for more stable, year-round revenue from visitors to help that recovery.
 
Summer demand is already high in Lane County as visitors enjoy outdoor recreation, wine tasting, various festivals and sporting events and other activities undertaken during the summer months when the weather is favorable.  During the winter months and shoulder seasons however, especially January through March, visitors are less likely to visit and support our local economy.

Therefore, we believe the best use of any new increase in TLT is growing winter travel demand. TLT reinvested in our challenging winter economy is good for local businesses, from hotels to restaurants and retail and will support year-round employment. Additionally, increasing visitor demand in winter will grow TLT revenue for all recipient programs and jurisdictions.  Finally, increases in TLT should be used in ways relevant to drawing visitors, putting “heads in beds” and continuing to increase overall TLT revenue.

ORLA supports investment in an indoor multi-use sports facility, with the added feature of a hydraulic, banked 200m track. This facility can accommodate a wide range of sports tournaments, events and offer temperature-controlled emergency response in all seasons. This represents a much-needed investment in facilities serving local youth and all ages who participate in healthy activities, while also drawing visitors in winter. The Eugene/Springfield metro area is underbuilt related to active and healthy indoor facility space compared to national averages. Multi-use sports facilities draw visitors, are recession resistant and are good for our community health. 
 
Visitors already know and love Eugene and the surrounding areas of Lane County in summertime.  Investing in an indoor multi-use sports facility will allow them the opportunity to experience it during the winter months and shoulder seasons helping to support local jobs, the local economy and the overall health of the community.  We encourage the use of any increase in the TLT rate to go toward this endeavor.

If you have any questions, please reach out to your Regional Representative Terry Hopkins or Greg Astley. 

Legislative Activity / ProStart Champions / Restaurant Business Conditions Survey

​ORLA Bill Tracking: Today is the day legislative bills need to get scheduled for work sessions or else they get left behind (a.k.a., die). As a reminder, ORLA's bill tracking software serves as a crucial tool in monitoring activity of bills with hospitality impacts and coordinating public testimony in front of committees in representation of the industry. See the latest activity on our Legislative Session page.

Oregon ProStart Champions Head to Nationals: This past Monday, ten high schools competed in the Oregon Hospitality Foundation’s statewide Oregon ProStart® Championships showcasing their skills and teamwork. The culinary challenge for the student chefs was to prepare a three-course gourmet meal with only two butane burners in under an hour. Crook County High School pulled this off with excellence, winning top honors in the culinary competition. On the management side, McMinnville High School took first place earning them a trip alongside Crook County to Washington, D.C. to compete in the National ProStart Invitational May 2-4. ProStart is a nationwide career technical education (CTE) program that prepares high school students with fundamental skills such as communication, teamwork, time management and professionalism needed to enter the workforce. For a quick recap and video capturing some of the action, see the story on Here Is Oregon, "Oregon culinary students go head-to-head in a very polite food fight." For the full results, read our press release.

Survey Shows Oregon Restaurants Still Challenged: The National Restaurant Association recently released key findings from a Restaurant Business Conditions survey conducted in November 2022. Oregon data was extracted to help illustrate what our industry is experiencing locally, including continued elevated costs across all parts of the operation and expected challenges with profitability to remain through 2023. Oregon operators took a number of actions in recent months as a result of higher cost. 78% of restaurants increased menu prices and 48% of restaurants reduced hours of operation. See more insights in Oregon's survey data.

ORLA Day of Advocacy Fosters Relationship Building: Over 300 hospitality industry members, state agency representatives, legislators and staff participated in a day of activities co-hosted by ORLA and AAHOA February 21. The Capitol Day Assembly provided for Q&A sessions with invited representatives from several state agencies. After meetings at the Capitol, attendees enjoyed hosted food and beverages at the Taste Oregon Legislative Reception presented by DoorDash. The reception provided industry members the opportunity to meet our elected leaders face to face in a casual setting. Read more.

​Guest Blog | Food Waste Stops with Me

Food waste is a significant challenge for restaurants and hotels. Not only is it bad for the environment, but it also costs businesses money. One aspect of food waste that can be particularly tricky is customer plate waste. Unlike kitchen waste, where chefs have complete control over what goes into the trash, what is left on the plate can be tricky to manage because we don't always get feedback on why certain items are uneaten. However, there are some steps that the hospitality industry can take to minimize customer plate waste without sacrificing service or satisfaction.

1. Monitor 
Monitoring and tracking food regularly left on the plate is essential so restaurants and hotels can identify trends and make adjustments to reduce waste. Consider tracking food waste by meal or day of the week to identify areas of improvement.

2. Adjust
Menu design can play a huge role in reducing plate waste. Offering flexible menu options, such as customizable meals or à la carte options, can allow customers to choose exactly what they want and reduce the likelihood of wasted food. Monitor menu items that are being wasted and adjust their offerings accordingly. For example, if a particular dish, side, condiment or garnish is consistently left on the plate, the portion can be reduced or removed from the menu. This not only reduces waste but also saves money on ingredients.

One of the biggest reasons for customer plate waste is oversized portions. Customers may be hesitant to order smaller portions for fear of not getting their money's worth, so offering a range of portion sizes, ala carte options or customizable dishes and pricing accordingly can help to alleviate this concern. Additionally, using smaller plates can create the illusion of a fuller plate without increasing the amount of food served.

3. Communicate
Sharing with staff the benefits of reducing plate waste can go a long way. Educating staff on portion control, menu design, and food waste reduction can help them understand the importance of minimizing plate waste and achieving this goal. Additionally, staff can be taught to ask customers about their food preferences, allergies, and portion sizes to help guide their meal choices and prevent waste.

By implementing these best practices, restaurants and hotels can minimize plate waste while improving customer satisfaction and saving money. Furthermore, preventing food waste can help to promote a more sustainable and environmentally friendly food industry. Check out this video from the Food Waste Stops with Me initiative for more details and insight.

Food Waste Stops with Me is a collaboration between Metro, the Oregon Restaurant & Lodging Association, the Oregon Department of Environmental Quality, as well as city and county governments to help food service businesses reduce food waste.

Visit FoodWasteStopsWithMe.org for more food waste prevention resources or to request free assistance from a local food waste reduction specialist.

Ten High Schools Competed in the Oregon Hospitality Foundation’s Statewide Oregon ProStart® Championships Showcasing the Industry’s Future Chefs and Managers

[March 13, 2023 – Salem, Oregon] – The culinary challenge for the student chefs was to prepare a three-course gourmet meal with only two butane burners in under an hour. Crook County High School pulled this off with excellence, winning top honors in the culinary competition at the Oregon Hospitality Foundation’s Oregon ProStart Championships in Salem on Monday. On the management side, McMinnville High School took first place, earning them a trip alongside Crook County, to Washington, D.C. to compete in the National ProStart Invitational.

“The atmosphere at this event was electric,” said Courtney Smith, ProStart Liaison/Executive Coordinator for the Oregon Hospitality Foundation. “ProStart does such a remarkable job preparing high school students with fundamental skills such as communication, teamwork, time management and professionalism needed to enter the workforce. And we saw all this at work in the competition.” 

Crook County prepared Mediterranean influenced shrimp sauteed with an anchovy-caper green sauce, creamy Romesco sauce, fried capers, and Parmesan for a starter. Entrée included pan-seared pork tenderloin medallions with smashed Japanese sweet potatoes, earthy brussels sprouts with Granny Smith apple slaw, a savory black garlic and spicy red chili sauce. Dessert was a silky chocolate mousse in a crispy fried pistachio pie tee, rich blackberry sauce, vanilla bean whipped cream with crafted sugar and chocolate treats.

Additional awards presented at the event:

• Oregon ProStart Student of the Year – Kaylee Peerenboom-Dominguez, Salem CTEC
• Oregon ProStart Mentor of the Year – Maddy VanDewalker, Crook County H.S.

“As the capstone event for the ProStart career and technical education program, the championships represent the culmination of months of hard work and determination,” said Jason Brandt, President & CEO for the Oregon Restaurant & Lodging Association. “It’s incredibly inspiring to see these kids’ passion and know that we are contributing to a meaningful movement in recognizing career pathways in the hospitality industry.”

The teams from Crook County High School and McMinnville High School will head to the National ProStart Invitational® May 2-4, 2023, in Washington, D.C. to compete against the best teams from all other states, close to 400 students total. These Oregon champions also receive a share of prizes and scholarships from national culinary schools to help further their careers in the restaurant and foodservice industry. 

Of the 40 Oregon high school programs, currently involving over 4,000 ProStart students, a total of 12 teams from 10 high schools competed in this event. Sponsors of the event included: DoorDash, Bandon Dunes, Ecolab, McDonald Wholesale, The Grand Hotel in Salem, Johnson Controls, Salem Convention Center, Swire-Coca Cola, and Zwilling J.A. Henckels.

Championship Results: 

Culinary Competition

• 1st Place: Crook County High School
• 2nd Place: Sam Barlow High School
• 3rd Place: Willamette High School

Management Competition

• 1st Place: McMinnville High School
• 2nd Place: Salem CTEC
• 3rd Place: Seaside High School 

Championship Participants:

• Crook County High School
• Estacada High School
• Liberty High School
• McMinnville High School
• North Medford High School
• Salem CTEC
• Sam Barlow High School
• Seaside High School
• Taft High School
• Willamette High School

For more information on the Oregon Hospitality Foundation, visit OregonRLA.org/foundation and OregonRLA.org/prostart to learn more about ProStart. 
 

ABOUT
The Oregon Hospitality Foundation (OHF) was formed in 1992 as a 501(c)(3) nonprofit entity of the Oregon Restaurant & Lodging Association with a mission to support the workforce, educational, training, and philanthropic needs of Oregon’s hospitality industry. Its work is enabled by the generous support of partners, private donations, contracts, and grants. The foundation’s Board of Directors is comprised of respected industry professionals. 

​Media Contact:
Lori Little
 
After Two-Year Hiatus, Oregon High School Culinary and Management Teams Return to Compete In Statewide Championships
 
WHAT
High school teams will compete in statewide culinary and management competitions at the Oregon Hospitality Foundation’s Oregon ProStart Championships. Culinary teams of four students prepare a 3-course gourmet meal in 60 minutes using only two butane burners and are evaluated by a team of professional chef judges. Five teams of four students will present their new restaurant concept to a panel of industry professionals in a simulated business exposition in the management competition. 
 
WHEN
Monday, March 13, 2023, 8:00am -2:00pm (Awards dinner 5-7:00pm); schedule is posted online at OregonRLA.org/championships
 
WHERE 
Salem Convention Center, 200 Commercial Street SE, Salem, Oregon 97301
 
WHY
To help high school students jump start culinary and hospitality careers, the Oregon Hospitality Foundation (OHF) supports educators and schools offering ProStart, a national career and technical education (CTE) curriculum and program developed by the National Restaurant Association Educational Foundation. Teaching culinary, teamwork, and management skills needed by restaurant, hospitality and foodservice employers, the Oregon ProStart Championships is the capstone of this two-year program, providing a public opportunity for students to showcase what they have learned.
 
Of the 40 Oregon high school programs, currently involving over 4,000 ProStart students, a total of 13 teams from 10 high schools will compete in this event. The culinary competition runs 10:00am -1:00pm where chef judges evaluate culinary teams on taste, presentation, knife skills, and teamwork.

The management competition runs from 1:15-2:15 p.m. where teams are evaluated on their concept, marketing strategies, menu, recipes and food costs, operations, and critical thinking skills.

Winners of both competitions will be announced at the awards dinner program starting at 5:00pm. Students vie for a share of thousands of dollars in scholarships and prizes, plus, state winners will compete in the National ProStart Invitational May 2-4, 2023, in Washington, D.C. 
 
Sponsoring organizations partnering with the Oregon Hospitality Foundation include: DoorDash, Bandon Dunes, Ecolab, McDonald Wholesale, The Grand Hotel in Salem, Salem Convention Center, Swire-Coca Cola, and Zwilling J.A. Henckels.
 
WHO
The following high schools / programs are scheduled to compete:

• Crook County High School
• Estacada High School
• Liberty High School
• McMinnville High School
• North Medford High School
• Salem CTEC
• Sam Barlow High School
• Seaside High School
• Taft High School
• Willamette High School

As the "March is Problem Gambling Awareness Month" national campaign celebrates 20 years, ORLA wants to join the efforts in helping increase public awareness of problem gambling and the availability of prevention, treatment and recovery services. Problem gambling is defined as all gambling behavior patterns that compromise, disrupt or damage personal, family or vocational pursuits. Approximately 2 million U.S. adults (1% of the population) are estimated to meet criteria for severe problem gambling. Another 4-6 million (2-3%) meet the criteria for mild or moderate problem gambling.
 
ORLA President & CEO, Jason Brandt, serves on the Oregon Council on Problem Gambling whose mission is to promote the health of Oregonians through supporting efforts to minimize gambling-related harm. This organization strives to provide the highest quality, cutting-edge responsible problem gambling awareness and educational services to Oregonians.
 
“Problem gambling is not an issue we think about just once a year in conjunction with awareness month,” said Jason Brandt, President & CEO of ORLA. “Gambling in Oregon generates approximately $1 billion every biennium for the State of Oregon and is the second largest revenue source behind personal income taxes. Our members who partner with the Oregon Lottery as retailers in many cases are a crucial intermediary in our collective efforts to maximize revenue for numerous state programs and services while upholding the tenants of responsible gaming. Retailers remain the most comprehensive network of operators who can identify and address problem gambling in partnership with the Oregon Lottery.”
 
As stakeholders in the gaming industry, Oregon Lottery retailers are required to take retailer training to promote Responsible Gaming. Retailer employees can access the ‘Responsible Gaming and You’ training and earn a certificate on the Oregon Lottery website.
​
Some warning signs of a gambling problem are: 

• Thinking about gambling all the time.
• Feeling the need to bet more money and more often.
• Going back to try to win your money back ("chasing losses").
• Feeling restless or irritable when trying to stop or cut down.

 
If you know someone who may need help, they can call the National Helpline at 1-800-GAMBLER for more information about problem gambling and referral to local help.

Bill Tracking / Third-Party Delivery Fee Cap / Capitol Day

From ORLA's Advocacy Update
The following are just a couple highlights from the bi-weekly Advocacy Update email sent to all ORLA members. This members-only communication dives deeper into some of the bill activity, industry positions, and upcoming work sessions for key legislative bills we're engaged on. If you are a member but are not receiving the Advocacy Update emails, please reach out to Info@OregonRLA.org.

• ORLA Bill Tracking: The state legislature hits its deadline on February 21 to introduce new bills for the year. As of two weeks ago, over 2,200 bills had been introduced. ORLA's bill tracking software serves as a crucial tool in monitoring activity of bills with hospitality impacts and coordinating public testimony in front of committees in representation of the industry. See the latest activity.
• Take Action & Urge Support of HB 2536: In 2020, the Legislature passed HB 3361 protecting restaurants from third-party delivery companies using their menu, logo or pricing information without prior written consent. HB 2536 reinforces those protections and makes it clear the enforcement agency would be the Oregon Health Authority. In addition, it prohibits third-party delivery platforms from charging more than 15% for delivery fees statewide. We need you to share your personal story with legislators and let them know how important passage of this bill would be to helping you survive as you recover.

ORLA Day of Advocacy Fosters Relationship Building
Over 300 hospitality industry members, state agency representatives, legislators and staff participated in a day of activities co-hosted by ORLA and AAHOA February 21. The Capitol Day Assembly provided for Q&A sessions with invited representatives from several state agencies. After meetings at the Capitol, attendees enjoyed hosted food and beverages at the Taste Oregon Legislative Reception presented by DoorDash. The reception provided industry members the opportunity to meet our elected leaders face to face in a casual setting. Read more.

Looking for more advocacy information or wanting to engage a bit more on the issues? ORLA members are welcome to join our weekly Government Affairs meetings (via Zoom) by completing this Contact Us form.

​Guest Blog | Healthy Hospitality

We know the importance of having health insurance and its impact on our well-being. Health insurance not only helps prevent and manage chronic conditions but also helps avoid expensive medical bills. 

If you have employees who have health insurance through their state Medicaid program, starting in April they could get an unexpected notice that their coverage will be dropped within 60 days.

Due to a pandemic measure, over the past three years, states stopped checking if people who are enrolled in Medicaid are still eligible. Today, if their income is higher or a child turned 18 for example, they could be disqualified for current Medicare benefits. 

Starting in April and over the next twelve months states are tasked with auditing eligibility. It is expected that Medicaid redetermination will find approximately 15-18 million currently enrolled Medicaid subscribers no longer qualify and will be removed from the program.

Those people will likely receive a notice in the mail and if they miss it, they could find themselves unknowingly without coverage. Don’t let this happen; be a resource for your employees and let them know Medicaid redetermination is happening and they could be affected. During a pre-shift meeting teach them to be proactive and to get help from Healthy Hospitality’s free insurance matching service for hospitality employees. Much like an exchange but more streamlined with live experts ready to help, the free service will ensure employees get the lowest-priced health care insurance plans to choose from and understand the maximum federal subsidies they qualify for. Your understanding of this process can help ensure your team stays insured and protected. | By Leslie Teague, Healthy Hospitality Business Consultant

Employers may request a free break-room poster about this topic and learn more about the health and wellness solutions offered by Healthy Hospitality by visiting Healthy-hospitality.org or emailing Leslie Teague.

Capitol Day Assembly, Taste Oregon Events Provide Members with Face to Face Connections

[Wilsonville, OR - 2/22/23] – Over 300 hospitality industry members, state agency representatives, legislators and staff participated in a day of activities supporting Oregon's hospitality industry. The morning kicked off with several discussions on industry-related issues during ORLA's Capitol Day Assembly. Attendees engaged with questions for invited representatives from state agencies including Oregon Employment Department, Paid Leave Oregon, Oregon Lottery, and BOLI.

The afternoon was left open for members to meet with legislators and staff in pre-arranged meetings at the Capitol.

The day culminated with the Taste Oregon Legislative Reception co-hosted by ORLA and AAHOA and presented by DoorDash. This favored legislative event provided a unique opportunity for industry operators to meet face to face with their legislators in a casual forum, conducive for building connections over some great food and beverage. 

“ORLA’s partnership with AAHOA is of crucial importance as we work to mobilize our very busy members in support of Oregon’s hospitality industry,” said Jason Brandt, President & CEO, Oregon Restaurant & Lodging Association. “Our Taste Oregon reception is one of the ways we create value for our members across the state. Without a doubt, relationships matter.”

Attendees from both ORLA and AAHOA had the opportunity earlier in the day to hear more about ORLA's legislative agenda and discuss talking points on some of the key issues that have potential impact on restaurant and lodging operators.

A huge thank you to the restaurant and beverage companies who provided great tastes including:

• 360 Vodka
• Adam's Rib Smoke House
• Blue Star Donuts
• Five Farms Irish Cream
• Gamberetti's Italian Restaurant
• Geppetto's Italian Restaurant
• Grain Station Brew Works
• Great Harvest Bread Co.
• South Salem High School Culinary Program
• Sunriver Resort’s ACF Apprenticeship Program
• Swire Coca-Cola, USA
• Willamette Valley Vineyards

For more information on ORLA's legislative priorities, or to view bill tracking, visit OregonRLA.org.

The Oregon Restaurant & Lodging Association Partners with Adesso Capital to Expedite Cash Assistance for Oregon’s Foodservice and Lodging Industry

[Wilsonville, OR - 2/13/23] – The Oregon Restaurant & Lodging Association (ORLA), the association representing Oregon's foodservice and lodging industry, is partnering with Adesso Capital to offer the foodservice and lodging industry assistance expediting federal relief funds which can be used for operating capital, payroll, inventory, or other expenses.
 
The assistance includes filing for the Employee Retention Credit (ERC), a tax credit available to businesses that suffered reduced operating capacities or loss of revenue from COVID-19 restrictions. The credit stems from payroll taxes paid in previous years and offers up to $26,000 back per W-2 employee. 
 
Applications for ERC benefits pertaining to payroll paid from March 2020 - December 2020 must be sent in no later than April 15, 2024. For payroll paid Jan. 2021 - Sept. 2021, applicants have until April 15, 2025, to file. 
 
"We are pleased to be teaming up with Adesso Capital to provide our members with the tools and resources they need to claim this tax credit and ensure their business survives moving forward,” says Jason Brandt, President & CEO, ORLA. “With many small businesses still struggling to stay afloat, it is crucial that these tax credits be made available so that they can continue to provide jobs and support Oregon’s economy.”
 
“I feel for the business owners who weathered COVID restrictions and kept their doors open; they’re truly the champions of the American Dream and we should all ensure they have every tool possible to keep going,” said Damon Maletta, founder of Adesso Capital. “We at Adesso feel it's our job to help businesses take advantage of the ERC, especially because there are no restrictions on how the funds are used, giving power back to the people who know how to use these funds the best. It’s a passion of mine, and I still get excited every time we get that ‘Approved!’ notice for a new client.”

Together, ORLA and Adesso have helped the Oregon foodservice and lodging industry receive over $11.4 million in refunds, infusing the local economy with vital resources that reduce unemployment and create new opportunities for community growth. Adesso’s clients average a return of $150,000 per business.
 
Current ORLA members can learn more here. Businesses interested in joining the Oregon Restaurant & Lodging Association can find more details at OregonRLA.org.

About Adesso Capital
With over $1 billion secured, Adesso Capital helps US-based businesses secure the critical funds they need to thrive. Thousands of business owners across the country have trusted Adesso to help fund their dreams with government relief programs or financing options like term loans, lines of credit, and SBA loans. 

Guest Blog | Dell Technologies

Mobile is the New Normal
With February standing as the lone month to celebrate Black History, many Black-owned restaurants are experiencing heightened traffic through their doors. In 2020, people across the country came together to support local restaurants that faced having to close their doors for good due to the pandemic. Among the local restaurants, were Black-owned restaurants that needed a bit more financial support than the average franchise or chain restaurant. Some cities, including Portland, have adopted “Black Restaurant Week” to support the Black-owned restaurants that have been staples in the communities for decades. In 2023, restaurants that survived the loss of business have had to adjust to the industry’s new normal of having more flexible, mobile options. 

During Black History Month, Black-owned restaurants can prepare for the increased business by operating with technology products that will help provide the best service to incoming customers. The average customer prioritizes timely and friendly service, in addition to tasty food options on a menu. To provide the quickest service possible, it is recommended that the technology that is used to run the day-to-day operations is updated every 5-6 years. In a restaurant, point of sale systems are the bread and butter (no pun intended) for payment options. In previous decades, restaurant owners have dealt with only operating business from bulky cash registers and systems that lagged when trying to do basic functions. Those days are long gone. Over the years, Elo Touch Solutions (a Dell Technologies partner), has worked to create quick, modern, and minimalistic models for the restaurants that care about simple and aesthetically pleasing systems. These systems include kiosks and handheld mobile devices, that assist with reducing the length of lines during busy times of the day such as lunch and dinner hours. 

Imagine this:

A busy lunch line that is almost out of the door. There are cashiers up at the front assisting customers as quick as they possibly can, however, the line continues to lengthen which affects the customer service. Customers begin to grow frustrated with the wait time, and tension begins to build. The cooks are doing their best to cook the food and serve it accurately based on each order that was placed. There are few employees tasked with assisting during lunchtime. They pick up their mobile devices and begin assisting customers in line. Having mobile options give the opportunity for more cashiers to engage in one-on-one conversation with each customer, while also providing personal recommendations from the menu that the customer wouldn’t traditionally order. Customers are more likely to ask questions and there’s not as much pressure. 

For the customer that doesn’t have much time during their lunch break, they are likely looking to place an order to carry back to work. Having a kiosk available, gives them an option to place the order independently instead of spending additional time waiting in line. 

Black-owned restaurants have an opportunity to compete with large restaurant corporations. This is the perfect month to embark on a journey of growth, and technology can be used to lead the way. | Lechelle Delaughter, Dell Technologies

Guest Blog | Risk Strategies’ Fournier Group

If you hurry the hiring process to get a heartbeat in the kitchen, you may end up buying yourself a worker's compensation claim. Here are six tips for mitigating this risk in restaurants.

1. Evaluate the ongoing impact of the pandemic
Hiring managers continue to face a talent shortage in the hospitality field. During the height of the pandemic, numerous workers left the industry altogether or relocated permanently to geographic areas with fewer public health restrictions.

To stay afloat and meet pent-up customer demand, many employers began hiring any reasonable applicant, including people without prior hospitality experience. Short staffing also led to quick onboarding, sometimes without in-depth safety training. Frequency and severity of workers’ compensation claims began to climb from avoidable risks such as improper lifting technique, knife injuries, and equipment accidents.

If you’ve seen an uptick in claims, analyze the details to determine where additional training and mentoring could reduce the risk of similar incidents in the future.

2. Look holistically at employees’ needs
To maximize margin, some restaurants keep wages as low as possible and hours under the threshold for employee benefits. As a result, many hospitality workers cobble together two or more part-time jobs to cover basic living expenses. They may be working odd hours, seven days a week, short on sleep, and barely scraping by. Tired employees make more mistakes and have more accidents. And when employees are living hand-to-mouth and scared, they sometimes become litigious, which can add to your claim exposure.

To mitigate risk, get creative in helping employees meet basic needs. Though it’s counter-intuitive, investing in the wellbeing of your workforce can boost margin by reducing attrition, absenteeism, workers’ comp claims, and associated expenses.

In high cost-of-living areas, some employers provide subsidized housing as an employee benefit to ensure their people have a place near work to sleep and recharge. Compare the cost and tax benefits against a potential workers’ comp claim, and you may find the math creates a win-win for you and your employees.

3. Choose restaurant workers who fit your culture
Finding right-fit team members starts with articulating your unique value proposition, customer service philosophy, and the workplace culture you want to create. What draws customers to you? Generally, patrons are looking for more than a tasty burger or clean carpet. They may want to create memories, celebrate a special event, have a romantic evening, enjoy music, laugh, relax, build community, or other goals. You want employees who understand your vision and are enthusiastic about bringing it to life.

The old story of the bricklayer applies here. When describing their jobs, do your team members say they are laying bricks or building a cathedral? Cathedral builders are problem solvers, innovators, and people who persevere through challenges to build something great. If they do get hurt on the job, these employees are less likely to prolong a workers’ compensation claim. They want to get back to cathedral building as soon as they can, because they’re excited to be part of your mission.

4. Incent employees to refer their friends for jobs
When people are enthusiastic about their workplace, they’re eager to tell friends and family about open positions. Since employees know their friends’ strengths and weaknesses, they’re in a unique position to identify strong candidates.

Ask your employees, “Who do you know that would be a good fit on our team and enjoy working here?” A formal employee referral program gives team members a chance to create their own community. They earn bonuses for each referral hired. Some employers create a tiered system where employees receive additional dollars once their referrals reach three months, six months, and one year of employment.

Having friends in the workplace increases the likelihood of sticking with a job. Strong employee retention boosts your margin because recruiting and training costs drop. Also, more job experience typically equates to fewer accidents. If a workplace injury occurs, your team’s strong camaraderie can inspire a faster return to work.

5. Create a supportive return-to-work program
When you have the right people on your staff, they often want to get back to work as soon as possible after an injury, because they miss the community and sense of purpose.

An innovative return-to-work program can mitigate workers’ compensation costs, while also protecting against the depression that some people experience when injured. Even if an injured employee is unable to do their regular job, they may be able to contribute meaningfully in a different way. For example, you can provide a chef with a laptop to write down recipes or develop a training manual for new hires. Consider engaging an injured employee as a mentor for a newer team member.

Each return-to-work scenario involves a three-way partnership between the employer, employee, and doctor. You need a clearly defined process for how you’ll work together to brainstorm options and determine creative accommodations.

6. Enlist employees to share their skills and best practices with the team
In one restaurant, an experienced chef honed his knife before every use and was fastidious about knife safety. His supervisor tapped him to train the whole staff.

Each of your team members brings unique skills to the job that could be helpful for other employees. Engaging them to teach and mentor conveys that you value what they bring to the table. You elevate the knowledge of your whole team, and employees feel their contributions matter, which can boost engagement and retention.

When peers reinforce safety, through educating and watching out for each other, you reduce your risk of workplace accidents.

Restaurant risk management involves more than insurance
In hospitality, your hiring decisions and corporate culture can affect your workers’ compensation costs down the road.

Mitigating this risk requires active management — an ongoing process of analysis and innovation. If you view risk management as a transaction, passive purchase, or product you buy once a year, you can end up hurting your bottom line.

Sometimes, managing risks requires behavior change on the part of restaurateurs. This can involve rethinking how you recruit, train, manage, and motivate your team. As these changes produce a better customer experience and safer workplace, you protect your margin and set the foundation for robust profitability.

• Take the helm. Email us to learn how you can gain more control over your risks and costs.
• To brainstorm, reach out on LinkedIn.
• And if you're in Oregon, check out the Hospitality Insurance Program.

The contents of this article are for general informational purposes only and Risk Strategies Company makes no representation or warranty of any kind, express or implied, regarding the accuracy or completeness of any information contained herein. Any recommendations contained herein are intended to provide insight based on currently available information for consideration and should be vetted against applicable legal and business needs before application to a specific client. 

Hotel Industry Report Released

[From the desk of Chip Rogers, President & CEO, American Hotel & Lodging Association]

Today, AHLA released its 2023 State of the Hotel Industry report. The report forecasts that the hotel industry in 2023 will surpass pre-pandemic levels of demand, nominal room revenue and state and local tax revenue, while inching closer to other key 2019 performance metrics. It is based on data and analysis from Oxford Economics and was created in collaboration with AHLA Platinum Partners STR, Avendra, Ecolab, Encore, and Oracle.

Top findings of the report include:

• 2023 nominal room revenue is projected to reach new heights ($197.48 billion vs. $170.35 billion in 2019). While these numbers are not adjusted for inflation, and real revenue recovery will likely take several more years, the trendlines are positive.
• 2023 room-night demand is projected to surpass pre-pandemic levels (1.3 billion occupied room nights vs. 1.29 billion in 2019).
• Hotels are expected to generate $46.71 billion in state and local tax revenue in 2023, up from $41.11 billion in 2019.
• Average hotel occupancy is expected to reach 63.8% in 2023 – just shy of 2019’s 65.9%.
• Staffing is expected to remain a significant challenge for U.S. hotels in 2023, with hotels projected to employ 2.09 million people in 2023, down from 2.35 million in 2019.

You can view the report here. For more information, visit AHLA.com.

AHLA is the largest hotel association in America, representing more than 30,000 members from all segments of the industry nationwide – including iconic global brands, 80% of all franchised hotels and the 16 largest hotel companies in the U.S. In addition to hoteliers, AHLA membership includes partner state associations, industry vendors and suppliers, hospitality students and those who teach and mentor them. 

Meet Your Elected Leaders / Service Animals / Small Business Grants

Capitol Day & Taste Oregon
With a record number of new legislators in Salem, in addition to a new Governor and a few agency heads, now's the time to engage in opportunities to meet face to face with these elected leaders and help them understand our unique industry issues. There's a full menu of activities with ORLA and AAHOA's Capitol Day and Taste Oregon events presented by DoorDash in Salem on Tuesday, February 21, 2023. You are encouraged to participate in one or more of these activities with multiple chances to tell your story and discuss issues of importance with our elected leaders. Take a look at the day's schedule and plan to join us for some or all the activities. While these events are free to attend, an RSVP is required.

California FAST Act Update
It was an incredibly busy Fall for ORLA’s colleagues down in California as the state association worked alongside the National Restaurant Association to submit over one million voter signatures to stall the implementation of the FAST Act passed by the state legislature. In short, Californians will get the opportunity to either affirm the decision of their legislature or vote against it in November 2024. Until voters decide, we will not see the FAST Act take effect in California. Expect to see an expensive and hard hitting opposition campaign during the 2024 election season for our neighbors to the south. ORLA’s Government Affairs Committee will be following the issue closely as policy issues in California and Washington tend to find their way to Oregon.

A Miniature Horse Walks into a Bar...
Hospitality industry members have been experiencing more situations with customers walking into restaurants and hotels with "service animals" that may not actually be trained as such. We've reposted our Boiled Down podcast episode on the subject for some good reminders on what questions business owners and employees can legally ask customers. A local employment law attorney helps shed light on the dos and don’ts of service animals in your establishment. For additional resources, including downloadable posters for your place of business, visit ORLA's web page on compliance.

New Small Business Grant Applications
Business Oregon has partnered with the CCD Business Development Corporation to offer $3 million in Statewide Small Business and Microenterprise Grant Assistance (SBMA). This program is funded with federal grant funds from the Oregon Community Development Block Grant program CARES Act funding for communities affected by COVID-19. The application process opens January 23 and closes February 7, 2023. The grant applications are open to microenterprises (5 or fewer employees) or small business (more than five employees) that meet the eligibility requirements.

Oregon Governor’s Conference Registration Open
The 2023 Oregon Governor’s Conference on Tourism will be in Portland April 3-5, 2023. This is your opportunity to join your travel and tourism colleagues at Oregon's largest tourism gathering of the year. Keynote speakers and breakout session details are still to come but will focus on objectives aligned with Travel Oregon's 10-Year Strategic Vision, which includes experiences, equity, economy and environment. For more information and to register, visit Travel Oregon's industry site.

Questions on Oregon Restaurant & Lodging Association's advocacy work? Contact Director of Government Affairs, Greg Astley or visit our Advocacy page.

Oregon is officially gearing up for another Legislative Session in Salem with newly elected legislators hoping to make a difference for their constituents. As is typical with elections, results rarely if ever align on all fronts with your personal preferences. Regardless of the election outcomes this past Fall, it is our job at the association to build effective working relationships with leaders from both parties.

We had a very tangible return on investment recently which most likely stood out to you as a hospitality operator to prove how ORLA advocacy and relationship building efforts can drive bottom line results for your business – House Bill 3389 in the 2021 Legislative Session.

Restaurant and lodging businesses become members of ORLA because they understand the importance of industry representation and intelligence gathering. There are of course other reasons to join ORLA but for me, House Bill 3389 takes the cake. Our hope is the updates below showcase why it is of crucial importance for us to continue to band together to protect, improve, and promote Oregon’s hospitality industry.

What Was House Bill 3389?
House Bill 3389 was collaborative legislation passed in 2021 to provide short- and long-term pandemic tax relief to Oregon employers while protecting the Unemployment Insurance Trust Fund. This important bill provided assistance to Oregon employers in several ways:

• It extended the “look back period” used to determine the Unemployment Compensation Trust Fund solvency level from 10 years to 20 years.
• It kept employers’ Unemployment Insurance tax experience rating the same, through 2024, as what was used to determine the pre-pandemic 2020 tax rates.
• It deferred up to one-third of 2021 taxes until June 30, 2022 and provided forgiveness of penalties and interest accrued during that time for employers meeting certain criteria.
• It enabled some employers to be eligible for full or partial forgiveness of their deferrable 2021 Unemployment Insurance taxes.

Combined, the short- and long-term provisions of House Bill 3389 provide significant relief to Oregon employers.

• In 2021, after the bill passed, more than 4,000 employers took advantage of the option to defer tax payments. That resulted in approximately $1.1 million in interest and penalty forgiveness.
• Through the bill’s short-term provisions, the Oregon Employment Department (OED) has provided Unemployment Insurance tax forgiveness to more than 19,000 employers and has issued more than $43.3 million in payments to eligible employers. The refunds issued varied widely in amount due to Oregon’s wide range of eligible employers, from very small businesses to larger corporations.
• In 2022, most employers, about 125,000, saw a decrease in their tax rate from the prior year as a result of the passage of House Bill 3389.
• Looking longer term, from 2021 to 2029, these changes are estimated to save Oregon employers $2.2 billion in unemployment insurance taxes.

Doing our Part to Protect the Integrity of the Unemployment Insurance Trust Fund
If you and others you know experienced setting up numerous job interviews for open positions only to have no one show up, you’re not alone. ORLA has been actively working with OED to make sure we’re doing our part as employers to share intelligence about job recruitment efforts. The goal is to make sure recipients of unemployment insurance benefits are actively looking for work and willing to accept work while also protecting the solvency of the trust fund which makes unemployment benefits widely available for those who qualify and need assistance during times of professional transition.

The Oregon Employment Department relies on employers to help identify potential fraud and other issues with the Unemployment Insurance system. The current best route for employers to report people who do not show up for work when they are offered a job, turned down an offer of work, or who do not come back after being recalled from a temporary layoff is through the utilization of the following public website at: bit.ly/OEDrefuse.

For other types of suspected fraud, the Oregon Employment Department has another, more general form (so some questions may not apply to all scenarios) at bit.ly/OEDfraud.

Employers can also report suspected UI fraud to the department’s Fraud Hotline at 1.877.668.3204. | Jason Brandt, President & CEO, ORLA

Guest Blog | Adesso Capital
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We hear it all the time: Businesses aren’t filing for the Employee Retention Credit (ERC) because of the misconceptions surrounding the program. In fact, less than 20% of eligible businesses have claimed their ERC. Which is why ORLA partnered with Adesso Capital’s team of tax experts to address some common myths about the ERC:

Myth 1: I can’t claim the ERC because I’ve already received PPP funds.

The most frequent falsehood we hear is that retailers, restaurants, and other hospitality businesses can’t receive funds from both the Paycheck Protection Program and the ERC.

This was true at one time. But a change to the CARES Act in December 2020 removed the restriction against applying for both. This vital change went largely under the radar. 

Myth 2: My business has grown during the pandemic. Isn’t the ERC only for businesses that are hurting?

Economic injury isn’t the only condition to receive ERC credits. If your business was affected by operating restrictions or supply chain issues, you’re eligible.

Myth 3: My business was deemed an essential business, so I don’t qualify.

Even essential businesses were subject to reduced operating hours, or reduced capacity. Just about every “essential” business (and that definition varies from state to state) was forced to operate under pandemic restrictions at some point, making even essential businesses eligible for the ERC.

Myth 4: I’m not eligible because employees I had in 2020-21 have since quit, were fired, or were replaced.

The Employee Retention Credit is based on the number of employees on the payroll, not specific employees. Turnover in the restaurant business is common but it doesn’t prevent you from claiming what could be tens of thousands of dollars in taxes you’ve already paid. 

Myth 5: My business wasn’t shut down during the pandemic. 

For much of the relevant ERC time period, businesses weren’t forced to be closed. The ERC covers 2020 but also three quarters of 2021 – a timeframe when most businesses were back to business as usual. 

Myth 6: My business’ sales rebounded in the first quarter of 2021, so I’m not eligible. 

Thanks to a change to the CARES Act, you have the option to look at one quarter prior. This means Adesso can determine eligibility based on lost revenue in 2020. Also, if your business was subject to a full or partial suspension, you may qualify regardless.

The truth is, filing for the ERC is complicated. We would hate to find out you missed out on receiving up to $26,000 per employee because you got some bad advice. Or because you believed the myths out there about the ERC program. 

We know there are tons of things your business could do with the money. Let Adesso take care of the entire refund filing process, from the initial phone call to follow-ups. All you need to do to get started is to schedule a call to see how much you qualify for. 

With the new year around the corner, hospitality employers should be aware requirements coming into play in 2023.

• Oregon's new Paid Family and Medical Leave Insurance program (PFMLI) goes into effect January 1, 2023.
• A new Paid Leave notice for all Oregon employers goes into effect January 1, 2023, requiring employers to post a new model notice poster at each work site and provide it electronically or by mail to any remote workers.
• Under the Oregon retirement plan mandate, also known as OregonSaves, all employers in Oregon are required to facilitate OregonSaves if they don't offer a retirement plan for their employees; deadline for businesses with 3-4 employees must register by March 1, 2023, and those with 1-2 employees, by July 31, 2023.
• Read more about 5 Key 2022 updates to Form I-9 Compliance.

Close to 120 bills were passed in the 2022 short legislative session earlier this year. While some have already gone into effect, an additional 20 new laws go into effect January 1, 2023. Read more on OregonLive.com. The laws most relevant for our industry include:

• Senate Bill 1586 expands Oregon’s Workplace Fairness Act to make it unlawful for an employer to require former employees to enter into an agreement that would prevent them from disclosing discrimination and harassment. A similar law already covered current and prospective employees. The law also prohibits employers from including provisions in agreements that would prevent the disclosure of the amount or fact of a settlement, unless an employee requests that provision. 
• House Bill 4075 makes it easier for crime victims, including small businesses that are burglarized, to receive restitution for economic damages in part by ensuring that victims are paid in full before convicted criminals pay court fines. 
• House Bill 4086 makes key changes to the state’s workers’ compensation laws by broadening the definition of a beneficiary and a dependent when considering eligibility for benefits. Under the new law, the definition of a dependent is broadened to include individuals whose close association with a worker is equivalent to a family relationship, among others. Dependents who are noncitizens living outside the United States and spouses “living in a state of abandonment” are also no longer excluded from being beneficiaries, either. 

Want to stay informed with ORLA's activity in the 2023 Legislative Session? Visit our website to view our legislative framework for the upcoming session, subscribe to email alerts and updates, and sign up to be a Hospitality Advocate.

From the Desk of Jason Brandt, ORLA President & CEO

The Oregon Restaurant & Lodging Association (ORLA) is your statewide partner tasked with important work to advocate on your behalf. We continue to stay focused on our mission of improving, protecting, and promoting our state’s hospitality industry. Recently, ORLA shared the latest updates on some of the notable outcomes during this past year as outlined below. While we are confident our members recognize the importance of being an active member of their statewide association, our hope is that more industry members see the value in joining their peers and assisting the association in achieving greater outcomes in the years ahead. 

Recently, ORLA has:

• Successfully passed House Bill 3389 in the 2021 Oregon Legislature which resulted in 19,000 employers receiving Oregon Employment Department relief checks totaling $43.3 million. The legislation was historic and has also resulted in 125,000 employers across Oregon realizing a decrease in their tax rate for 2022. Unemployment insurance tax experience ratings will stay the same through 2024 thanks to the legislation. Overall, House Bill 3389 is expected to save Oregon employers $2.2 billion in unemployment insurance taxes through 2029.
• Entered a new partnership with Adesso Capital to assist restaurant and lodging members in processing their amended quarterly payroll tax forms to maximize federal employee retention tax credit money. Adesso can walk you through the entire process with a free consultation, so you know how much money you’re entitled to. It is very common to receive more than $100,000 back in tax credits as a hospitality operator disproportionately impacted by the pandemic. If you haven’t filed, you can get started at: www.adessocapital.com/partner/orla.
• Submitted over 10 public records requests of local government jurisdictions who collect a local lodging tax from our industry. It’s important that we stand together in making sure industry tax dollars are being spent in accordance with state law and that our dollars are maximizing opportunities to assist restaurant and lodging establishments with their ongoing recovery through strong tourism promotion campaigns.
• Launched a new workforce data tool to run customized reports for ORLA members at the city, county, and state levels by industry job type to keep up with ongoing changes in market rate compensation. These customized reports are included in your membership and are extraordinarily helpful in times like these.

If you're not already a member, please consider joining ORLA today. This organization exists for you and more than ever we need to stand together to protect the industry and the crucial contributions it makes to local economies around the State of Oregon. | Jason Brandt, President & CEO

Guest Blog | Oregon Beverage Alliance

As we near the holidays, the Oregon Beverage Alliance wants to remind you to drink responsibly. Making smart choices – including finding a ride home when you’ve had too much to drink – saves lives.  

The encouraging news is that several pieces of recent data suggest that Americans are drinking responsibly. Consider these data points:

Adults Are Drinking Less
Recent research by Gallup found that only 60% of Americans say that they drink alcohol – down from 65% in 2019 and at one of its lowest rates in 60 years. The number of drinks that Americans report to researchers as having consumed in the prior week is also at its lowest point since 2001 according to Gallup’s research. In fact, those who drink averaged 3.6 drinks per week – the lowest total in 20 years. 

Young Adults Are Also Drinking Even Less
According to data from JAMA Pediatrics, the number of college students who abstain from alcohol jumped to 28% in 2018 – up from 20% in 2002. Additionally, instances of alcohol use disorder have dropped almost 50% in that time period. Combined alcohol and marijuana use disorder has similarly dropped by over a third in that same time.

Demand for Alcohol Treatment Is Decreasing
The proportion of patients admitted to addiction and recovery programs due to alcohol use is declining nationally. Admissions for addiction treatment where alcohol is a primary or secondary cause have dropped 21% and 42% respectively over the past decade, according to data from the US Department of Health and Human Services’ Substance Abuse and Mental Health Services Administration.  

Addiction to Hard Drugs Remains a Challenge in Oregon
In a June update to the Oregon Legislature from the Oregon Alcohol and Drug Policy Commission they reported that Oregon leads the nation in misuse of drugs such as meth and opioids.  While Oregon spends more on drug addiction recovery and prevention than 75% of other states, we’re not getting the results our state needs due to lack of coordination and accountability within the Oregon Health Authority and drug addiction recovery providers.

What Does It All Mean?
We know that most people drink responsibly and multiple datapoints continue to confirm that sentiment. As local business owners and residents, Oregon Beverage Alliance members care deeply about our communities. That’s why we invest and create so many jobs here in Oregon. Without question, more needs to be done to address drug addiction and we stand ready and willing to work with lawmakers and stakeholders on these issues.

SBA Announces $83M in New RRF Grants
Our partners at the National Restaurant Association (NRA)  just announced that the U.S. Small Business Administration (SBA) is releasing $83 million in Restaurant Revitalization Fund (RRF) dollars, which will fund the 169 applications at the front of the application queue. Operators receiving funds should receive notification today. Funds should be released within the next week and must be used before the RRF program expires in March 2023.

More details can be found from the NRA here. SBA’s release can be found here.

Today's press release from the National Restaurant Association:

Washington, D.C. (Nov. 23, 2022) – Today, the Small Business Administration (SBA) announced the release of $83 million dollars in unobligated Restaurant Revitalization Fund (RRF) grants to 169 operators with pending applications.
 
The National Restaurant Association has been requesting these funds be released, and Executive Vice President of Public Affairs Sean Kennedy made the following statement in response:
 
“The SBA’s action represents the final chapter of our nearly three-year effort to secure dedicated federal pandemic relief dollars for local restaurants. Today’s announcement is great news for those 169 operators fortunate enough to receive an RRF grant, but hundreds of thousands more are struggling with uncertainty.
 
“We must continue to look forward because the enormous challenges of the industry will continue beyond today. From the recruitment of employees to the constantly rising costs for food, running a restaurant right now is a daily struggle. There are steps the government can take to support restaurants in every community, and we will continue to press for solutions at the federal, state, and local level.”
 
According to the SBA, the grants are being released to operators in the order their applications were received. Operators receiving funds should receive notification today and SBA will begin transmitting the grants next week. They have until March 2023 to spend the money.
 
The Association was first to lay out the plan for a restaurant industry recovery fund to Congress in April 2020. Congress eventually set aside $28.6 billion dollars for the RRF in the American Rescue Plan Act. After this money was distributed, more than 177,000 applications were left in limbo at the SBA.
 
The Government Accountability Office (GAO) released a report in July, noting SBA was holding unobligated RRF funds and the Association was first to send a letter to SBA Administrator Isabella Casillas Guzman requesting that the unobligated money be released to unfunded applicants.
 
The restaurant industry was the hardest hit by the pandemic. In the initial shutdowns, more than eight million industry employees were laid off or furloughed. The industry still has not recreated 565,000 jobs lost at that time, which is the largest current employment deficit caused by the pandemic among all U.S. industries. More than 90,000 restaurants closed permanently or long-term because of the pandemic.