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.