ORLAEF ProStart Invitational Resources
The 2020 ProStart Invitational is set for Monday, March 2, 2020, at the Salem Convention Center. Here you can download useful forms, templates and documents related to the event:
Are you interested in transitioning to a CTE culinary program? ProStart® curriculum, hands on training, and experiences benefit your students as they learn how to choose items and make creative menus based on nutrition and budget, utilize safe sanitation techniques, and discover and practice important job readiness and ‘soft skills.’ These skills include communication, teamwork and decision-making, all while learning about the multiple high opportunity / high wage careers the food service industry offers. For general information, download the ProStart Overview.
“Foundations of Restaurant Management and Culinary Arts” was developed by subject-matter experts and is published by the NRAEF. The two levels of the curriculum – Level One and Level Two – are not designed to be sequential; this makes it possible for small schools with limited resources to offer the ProStart program to students. Learn about new curriculum and teacher resources at Textbooks.restaurant.org.
To order ProStart® curriculum for your school, contact Sue Smith at 800.462.0619.
ProStart® prepares you to explore a wide range of career opportunities. Careers in nutrition, hospitality management, viticulture, product development, agriculture, culinary arts and customer service are just a few of the options for ProStart® students.
The Oregon Restaurant & Lodging Association Education Foundation (ORLAEF) and the National Restaurant Association are proud to offer Oregon ProStart seniors a scholarship opportunity in support of post secondary education.
Guest Service Gold Scholarships for Students
NRAEF has funded a limited number of free scholarships, value at $30, for students to earn an internationally accredited CTE-recognized certification, Certified Guest Service Professional, using a curriculum with real Oregon employees and their stories of customer challenges. More than 800 Oregon industry professionals have been certified since the program’s launch. Contact Sue Smith at 800.462.0619 for scholarship codes.
National Restaurant Association Education Foundation (NRAEF) Scholarships
Students, military servicemen and women and others can now apply for scholarship awards to pursue their dreams of becoming future leaders of the restaurant and foodservice industry. Awards range from $2,500 to $10,000 and can be used towards tuition and fees, books, room and board and other school-related expenses. The scholarships have no age restrictions. Individuals can apply at any age, whether they're recent high-school graduates or adults looking to make a career change. Learn more and apply.
View more information on Culinary Scholarships.
Industry-Related Programs and Courses
These facilities offer skills-based education for those looking to gain proficiencies to help them enter the hospitality industry as well as programs geared to those already employed who want to add credentials to their experience. See list of schools on ORLAEF's page.
Try a new and simple tool to explore a broad selection of restaurant and foodservice positions and chart a course that matches your skills with your career goals. Explore the tool.
Learn more about how ORLAEF partners with the industry to provide workforce development solutions.
Thank you for your interest in becoming a judge for the ORLAEF ProStart Invitational, sponsored by Sysco, on Monday, March 2, 2020, at the Salem Convention Center. We appreciate your support.
The event work is demanding but inspiring. Many judges and volunteers return every year because it is so exciting to be part of the day’s energy, and to witness the results of our students four months of hard work.
Please complete the form below and type in N/A where answers do not apply. Thank you, we appreciate your support!
Wendy Popkin, Executive Director, ORLA Education Foundation | WPopkin@OregonRLA.org | 971-224-1505
Editorial from ORLA's President & CEO Jason Brandt
[as published in the Portland Business Journal, Oct. 4, 2019]
According to a new Gallup poll, Americans say the restaurant industry is the most respected in America. And those of us working for both restaurants and lodging establishments at Oregon’s statewide association are taking a moment to celebrate this milestone.
We hope you join us in celebrating all the reasons why restaurants are vital to the infrastructure of our local economies in Oregon while also learning more about the industry’s expansive business models. For our counterparts operating full-service models with waiters and waitresses in Oregon, the path to sustainability is proving harder to figure out. Nationally, an average of 95 cents of every dollar customers spend goes back into the food, the people, and the place. Operators across our state are working hard to figure out how to maintain that level of reinvestment into the future as the realities of increased regulation take their toll.
As the leader of the Oregon Restaurant & Lodging Association (ORLA), you won’t hear me crying wolf. Will there be massive closures of restaurants? No, but will there be an increase in ownership transitions and restaurants on the market for purchase? Yes. Will there be a hoard of server job losses as restaurants look at different business models? Probably not but we are seeing more counter service restaurants that do eliminate the existence of server positions and we expect those trends to continue. Are we seeing growing anxiety amongst our mom and pop restaurant establishments across this state as they attempt to absorb labor increases, additional human resource requirements for mandatory savings accounts for employees, paid sick leave, paid family leave, and the new corporate activity tax? Without question.
If we all take a step back collectively there is so much to celebrate relating to the role of restaurants in our society. Where else can an employee start as a dishwasher and rise to an executive position within a company? We have those stories. Where else can those working hard to get their lives back on track after serving time find jobs that pay a living wage? What industry employs more minorities and women managers than any other industry? You guessed it – that would be restaurants.
As we celebrate the findings of Gallup’s recent poll we also see it as an opportunity to make sure Oregonians better understand the pressures and anxieties facing restaurant operators in Oregon today. And if we love restaurants and their roles as cornerstones of our communities we hope you will join us in protecting their viability across the rural and urban landscapes of our great state.
Too often, our industry deals with headlines focusing on starting wage positions within restaurants and misperceptions about compensation opportunities in the industry. The world of restaurants is a land of opportunity for advancement and industry certifications for restaurant front line staff, supervisors, and managers are available to assist entry level employees with opportunities to advance.
One in three Americans had their first job in a restaurant and in today’s digital age what better way for our youth to develop crucial interpersonal skills than by getting their start professionally in a restaurant setting. Those of us at ORLA would argue there has never been a more important time for the role of restaurants in the lives of our young people.
As our industry continues the process of adjusting to new requirements for operating a business in Oregon we ask you to join us in celebrating the good that comes from embracing restaurant businesses across our state and we thank you for taking some time to better understand their triumphs and challenges. Remember, on average, 95 cents of every dollar spent goes back into the restaurant experience. We look forward to seeing you again soon for your next celebration. | Jason Brandt, President & CEO, Oregon Restaurant & Lodging Association
Top Restaurant and Hotel Industry Members Recognized by Oregon Restaurant & Lodging Association
Four members of Oregon’s food and lodging industry were recognized as 2019 Oregon Hospitality Industry Award recipients by the Oregon Restaurant & Lodging Association (ORLA) during the annual Conference in September. Chuck Hinman, Best Western Plus Hood River Inn was named Lodging Operator of the Year; Kurt Huffman, ChefStable (Portland) was named Restaurateur of the Year; Dorothy Petersen, Papa Murphy’s (Junction City) was named Employee of the Year; and Togather Restaurant Consulting was named Allied Partner of the Year.
The recipients of these awards were recognized among their peers and over 330 delegates of ORLA’s Hospitality Conference on September 17, 2019, at the Seaside Convention Center in Seaside, Oregon.
“Oregon’s hospitality industry is teeming with individuals who contribute significantly to the health of the trade,” says Jason Brandt, president and CEO of the Oregon Restaurant & Lodging Association. “These winners represent not only some of our industry’s most dedicated leaders and advocates, but also the exemplary service that sets the high standard for the entire industry to achieve.”
Lodging Operator of the Year: Chuck Hinman, general manager of the Best Western Plus Hood River Inn, has worked in the hospitality industry his entire career, primarily in hotel management in the Seattle, Portland and Hood River markets. He’s managed the Hood River Inn since early 1990, shortly after it was acquired by owner group D.M. Stevenson Ranch. Chuck has been a tireless advocate of the hospitality industry, engaging on issues impacting businesses and his local community. He served several years on ORLA’s Board of Directors and was Chair of the lodging association during the merger with the restaurant association in 2010.
Restaurateur of the Year: Kurt Huffman, owner of ChefStable, is well-known in the Portland restaurant scene as a passionate advocate for the industry. Under his vision and leadership, ChefStable, a hospitality management group and consultancy, has opened over forty restaurants in Portland, San Francisco, Las Vegas and beyond over the last ten years. ChefStable partners with talented and passionate chefs to design, build and operate restaurants, bars, catering and more–taking care of all of the operational details so its partners can focus on food and service. Kurt also provides leadership for the Portland Kitchen Cabinet, an ORLA-sponsored civic engagement program committed to growing and preserving opportunity in the restaurant industry.
Employee of the Year: Dorothy Petersen has been with Papa Murphy’s for close to 20 years and has become a fixture in the Junction City community. Dorothy knows almost every customer and goes out of her way to make every guest welcome and appreciated. She even inspired a young frequent customer to write a school paper on how he wanted to “be like Dorothy.” As store manager, she supervises a team of mostly young people, and often sees her role as a “mom” to them. Dorothy teaches the young employees more than just how to make a pizza, but also some key interpersonal and life skills.
Allied Partner of the Year: Togather Restaurant Consulting helps business owners with start up, turn around, staff training, menu creation, branding and marketing, and analysis and evaluations. Seth Gruschow, founder and owner of Togather, leads a dynamic team of professionals in working with influencers and innovators to create a networking web of local and reliable businesses. Togather serves as a tremendous resource to the industry by sharing their expertise at events and sponsoring programs like the ORLAEF ProStart Invitational.
For more information on the Hospitality Industry Awards, visit OregonRLA.org/Awards.