A recent study by BMI and NRG (National Research Group) confirms that music positively impacts the way consumers interact with local eating and drinking establishments. According to the findings, bars and restaurants that feature live music have customers who eat, drink and spend more when listening to music they enjoy, resulting in higher revenues for many business owners.

Out of the 1,000 nationally represented U.S. consumers (1) surveyed across age demographics 21+, atmosphere and music are a big part of what keeps them returning to the establishments that they frequent. When taking a closer look at the data, specifically the responses of Millennials, music is the second most important feature they consider when selecting a bar or restaurant. In fact, it’s something they actively seek with more than half of respondents reporting that they often check the establishment’s website to see if they have live music before choosing where to go.

Music not only drives consumer traffic, but it also has the potential to increase revenue. The survey found that nearly 80% would stay longer if good music was playing, with close to 60% stating that they would buy more food and drinks to continue listening to music that they enjoy. That stat is even higher for Millennials at 70%.

Other findings show that music makes memories, and it has the potential to make or break the customer experience. Eighty-six percent of all those surveyed said that good music at a bar or restaurant creates a more memorable experience, with 89% of Millennials agreeing. Across the board, the younger generations show that music is an important part of the dining experience, with 84% of Gen Z and Millennials noting they are more likely to stay at a bar or restaurant with good music. If the music isn’t right, however, one out of two patrons said they would leave an establishment.

Live music also has very tangible benefits for consumers and businesses by creating ambiance and bringing people together while helping bars and restaurant owners differentiate themselves from competitors. Eighty-two percent said that their experience is more enjoyable with live music and noted that the type of music played tells a lot about the establishment, including helping to establish its brand. People were also more likely to wait for a table and grab a drink at the bar if live music was playing to keep them entertained with 81% of those surveyed saying they’d wait 20 minutes. That number rose to 87% when you just look at how Millennials responded, and 80% of that demographic would also pay for a two-drink minimum to hear live music.

In addition to consumers, restaurant owners and managers were also interviewed, sharing that they saw a clear boost in revenue on the nights that featured live music. An owner with breweries in Colorado and Utah confirmed that customers stay longer and spend more money when a band or DJ performs, commenting, “check averages tend to go up 5-10% … and revenues have jumped almost 25% on the nights that we have live music.” The owner of a family Italian restaurant in Atlanta, GA agreed, noting, “Without the [live] music we didn’t have the linger time, we would close sometimes at nine o’clock. With the live music, we could push one o’clock in a bedroom community. There were more liquor sales, and that’s a 75% profit margin.”

See infographic below, and for the complete survey, click here.

ProStart Students on Capitol Hill / Legislative Updates / Industry Workshops / Cinco de Mayo

Oregon Represented at National Competition: The National ProStart Invitational wrapped up last night after two days of heated competition among 400 high school students representing 92 teams from 46 states. As Oregon state champions, Crook County and McMinnville high school teams traveled to Washington D.C. this week to compete in the culinary and management competitions, respectively. Oregon Hospitality Foundation's Courtney Smith traveled with the teams as host and to provide support at the events. Following the competition, students on McMinnville's management team met with Senator Jeff Merkley on Capitol Hill to share their restaurant concept and convey how valuable the ProStart program has been in providing training and career exploration in the hospitality industry. Way to go Oregon!

Legislative Bill Deadline: Today is the Post Work Session deadline for all legislative bills. In order for a bill to be heard in committee by second chamber deadline (May 19), it has to be posted on an agenda for work session by May 5. However, this does not apply to Rules, Revenue, or Joint Committees. ORLA’s Government Affairs Committee continues to meet via Zoom every Friday for discussion and updates on legislative activity. If you are interested in joining, please sign up and we'll connect with you before next week's call. You can find the latest bill tracking on our website.

"How I got Started in the Hospitality Industry:" Oregon Hospitality Foundation (OHF) Board member Paul Paz met with culinary students at Salem's CTEC (Career Technical Education Center) to facilitate a hospitality workshop and presentations earlier this week. Management and staff from the Salem Convention Center and Bentley's Grill participated by sharing their career stories and OHF's Lupe Arellano was was on hand to talk about career opportunities within the hospitality industry. This was part of the CTEC Salem-Keizer Learning that WORKS program that helps "prepare high school students for high-skill, high-wage and high-demand careers while developing the professional skills, technical knowledge, academic foundation and real-world experience to assure their success upon graduation."

Whiskey Lovers Take Note: Ticket sales for ORLA's annual Swig & Savor Whiskey Event went on sale today for the August 26 event at the Portland Marriott Downtown Waterfront. Purchase your tickets now and join distillers, master blenders and other enthusiasts to taste a multitude of special whisk(e)y pours from around the world, curated into one spectacular night.

National Small Business Week: Chip Rogers, AHLA President & CEO, released the following statement today marking National Small Business Week: “Six in ten hotels are small businesses, and National Small Business Week is a great opportunity to reflect on the tremendous opportunities hotels are creating for employees and other small companies to grow and thrive,” said AHLA President & CEO Chip Rogers. “Hotels support millions of good-paying jobs and generate billions in state and local tax revenue in communities across the nation. To continue doing so, we’re looking to hire more than 100,000 people around the country. With average hotel wages at near-record levels, better benefits than ever before, and unprecedented opportunity to move up the ranks, there’s never been a better time to start a hotel career.”
 
Background Info:

• There are currently more than 110,000 open hotel jobs nationally, according to Indeed
• National average hotel wages for March 2023 were more than $23 per hour – among the highest they’ve ever been. (Source: BLS, accessed 5/5/23) 
• Average hotel wages (+24%) have risen faster than average wages throughout the general economy (+16%) since the pandemic. (Source: BLS and https://fred.stlouisfed.org/series/CES0500000003, 2/2020-3/2023, accessed 5/5/23) 
• Hotel-generated state and local tax revenue is projected to reach new heights nationally ($46.71 billion) and in states across the nation this year.

Celebrate Cinco de Mayo! Oregon’s Largest Multicultural Festival is back with the Portland Guadalajara Sister City Association (PGSCA) and Treadway Events' 36th annual Portland Cinco de Mayo Fiesta May 5-7th at Tom McCall Waterfront Park in downtown Portland. The PGSCA is a non-profit organization dedicated to creating and strengthening partnerships and fostering goodwill between the City of Portland, and the City of Guadalajara, Jalisco, Mexico, since 1983. 

​Liquor Surcharge / Minimum Wage Increase / Award Nominations / Get Involved

Public Comments Requested on 50-cent Surcharge Increase: OLCC is seeking public comment on a possible increase of the current 50-cent surcharge on each bottle of distilled spirits to one dollar per bottle. The Commissioners will listen to verbal comments on this at the April 20, and May 18, 2023 Commission meetings. ORLA is in alignment with the Oregon Beverage Alliance in opposing this increase and encourages industry members to take action and provide input on how this may impact your business' bottom line. 

Oregon's Minimum Wage Climbs: BOLI announced late last week that Oregon's minimum wage will increase by 70 cents per hour on July 1, 2023. State law requires an adjustment to the minimum wage to be calculated no later than April 30 of each year based on annualized inflation rates, rounded to the nearest 5 cents. The consumer price index climbed 5% from March 2022 to March 2023. The minimum wage rates will increase as follows:

• Standard Minimum Wage: $14.20 per hour
• Portland Metro Minimum Wage: $15.45 per hour
• Non-Urban Minimum Wage: $13.20 per hour

Nominate Your Star Employees: Oregon’s hospitality industry is full of amazing individuals who go above and beyond, raising the bar for excellence in service, performance, and commitment to their team, organization, and the industry. Nominations are now open for the statewide ORLA Hospitality Industry Awards which seek to recognize some of these outstanding individuals who truly exemplify Oregon hospitality. In addition to the Employee of the Year, we are also accepting nominations for the Restaurateur of the Year, Lodging Operator of the Year, and new this year a Team Leader of the Year (mid-level employee, supervisor, or director). Submit nominations by June 30, 2023.

New Oregon Hospitality Foundation Workforce Blog: The Oregon Hospitality Foundation (OHF) is laser focused on workforce development initiatives to do what we can to build bridges between hospitality industry employers and workers seeking employment opportunities. In an effort to keep lines of communication open with all industry operators interested in connecting with future employees for their operations, the Foundation has launched a new Workforce Blog. Follow what's happening in workforce development efforts and reach out to us if you're interested in getting involved.

Travel & Tourism Industry Achievement Awards: Travel Oregon announced the recipients of the Oregon Travel and Tourism Industry Achievement Awards during the 2023 Oregon Governor’s Conference on Tourism at the Oregon Convention Center. Read more about all the awards winners.

ORLA Members -Get Involved in Your Association: The Oregon Restaurant & Lodging Association is multi-faceted with a variety of different opportunities for professional development amongst hospitality professionals, including board and committee service, program participation, and networking. For those looking to get involved in some way in their state association, check out the numerous activities and opportunities for you to get involved and make the most out of your membership. 

[Editorial originally printed in the Spring Issue of the ORLA Magazine]

We heard it time and time again on the road as ORLA staff met with members across the state for our latest round of regional meetings – ‘we don’t have enough staff.’ 

And although we have heard since conditions are slightly improving for some, we still hear more about challenges than triumphs with it comes to recruitment efforts. If it gives you some comfort the hospitality industry is clearly not alone. It has been rare this past year to find an industry content with the number of workers they have to meet consumer demand. The reality is we face more competition for fewer people as industry leaders work to focus on attributes unique to their fields. We recently heard there are roughly six million people still looking for a job in the country and approximately two job openings for each one of those unemployed workers. 

We have unique attributes in hospitality. Especially when it comes to meeting a moment like the one we face today. Those of us serving on Oregon’s Hospitality Foundation Board of Directors would tell you our industry is most likely the largest untapped private sector partner for essential skills development in our youth. In a way, the hospitality industry is primed to serve as a type of antidote to the lost development time triggered by Covid. Whether you stick with our industry as a career or utilize the industry to develop skills and launch into a different field, hospitality remains a valuable partner in preparing our youth for the world of work. 

You would be hard pressed to find someone in your life that doesn’t have stories of how a hospitality job helped shape their identity. What used to be referred to as soft skills by workforce development leaders are now rightfully named essential skills. And these skills, including professional behaviors like personalizing a customer’s experience and exhibiting passion for your role, are taught every day in hospitality businesses. 

The work of ORLA’s Hospitality Foundation is focused on recruiting more high schools to take up culinary and hospitality/tourism management programming for kids. The Foundation, thanks to the work of Executive Coordinator Courtney Smith, is coming off a successful ProStart competition. High Schools with both culinary and management programming have the opportunity every year to compete in the annual Oregon ProStart Championships. 

In addition, ORLA is working to connect lodging and restaurant members with the Oregon Department of Education as they undertake an update to skills standards for high schools with culinary, hospitality, and tourism-oriented classes. Several ORLA members have answered the call to be a part of this important working group. 

And lastly, one of our 16 team members on the ORLA staff works full time to build bridges between educators and industry operators one tourism region at a time. Lupe Arellano is here to help you connect with local high school and community college educators to tell your hospitality story as a guest speaker. We are also elevating opportunities for members to participate in job and career fairs. Both Lupe and Courtney recently attended the NW Youth Careers Expo at the Oregon Convention Center which brought thousands of prospective employees to one event for interested employers. Events like this should be elevated amongst members struggling to find the employees they need to sustain business operations. Lupe’s work is focused along Oregon’s coastline this year with additional focus coming to the Willamette Valley and the Portland Metro region in the next few years in partnership with Travel Oregon. 

If you are experiencing a need for additional employees, I hope you will take a moment to introduce yourself to these key staff. Both Lupe and Courtney are well positioned to help make connections for our members that can help relieve workforce shortage pain points as we work to address the number one challenge facing the industry. | Jason Brandt, President & CEO, Oregon Restaurant & Lodging Association

​Do you enjoy vetting software vendors and doing maintenance on your router? For many hospitality business owners, technology may feel like a pesky inconvenience, particularly when it doesn’t work correctly. And it’s very easy to let tech and cybersecurity fall to the bottom of your to-do list, as you juggle the many day-to-day details of running your establishment. 

Restaurants and Hotels are being targeted! No matter the size of your organization, ransomware and cyberattacks continue to grow. Approximately 80% of attacks result from human error. For many hospitality businesses, tech isn’t a strength and cyber criminals know it. While you’re busy creating great customer experiences, bad actors are looking for entry points to nab credit card data and gain access to your financial accounts. 
 
In February 2023, Kroll IR Spotlight Trends reported the Retail/Restaurant sector is the most impacted industry sector so far in 2023. Email Compromise and Web Compromise were the top threat incident types impacting the retail / restaurant sector. In February, threats against the retail / restaurant sector most often involved CVE / Exploit as the initial access method.

Business email compromise results in six-figure loss 
A restaurateur, building out a kitchen area, ordered several pieces of new equipment. With the grand opening date quickly approaching, the owners were eager to get everything completed on time. This enthusiasm led to haste and caused the CFO to miss warning signs of a cybercrime.  
 
A criminal had accessed the equipment supplier’s ordering system and sent the CFO a message saying a supply chain issue was going to cause a shipment delay. However, there was one piece of equipment available if he was able to pay the same day. The email came from a recognized address, and the CFO jumped on the opportunity. He replied to the message, followed the payment instructions, and ended up sending the funds to a bad actor. Money gone. No equipment.  
 
Cyber safety tips  
Cybersecurity professionals talk about “zero trust.” For hospitality businesses, this means slowing down enough to verify requests. If someone asks for money by email or text message, be skeptical. Verify the request by calling a known contact. And if you can’t verify it, err on the side of caution. Do not send a payment, banking information, or credit card details unless you are certain where the money is going.  
 
Further, examine emails for hints of foul play. Maybe the email address is wrong by one letter, or the time stamp is 2:00 a.m. Be wary if the wording sounds urgent, requesting a quick reply. 

Unfortunately, cyber criminals know this. Bad actors are targeting the hospitality industry in an ever-growing number of ways. Here are some cautionary tales, along with cyber safety tips to protect your business.

Free webinar to bolster your knowledge
Risk Strategies is hosting a free webinar on April 25, "Cybersecurity in Hospitality: Don’t get blindsided." Register today and learn about common cybercrimes in our industry and how to prevent them. | Risk Strategies

​While access to hotel financing has increased since the pandemic, finding the right lender can be difficult. This was the challenge faced by business partners Josh Boone and Tim Glover, who recently purchased Bandon Marina Inn, a beautiful 3,950-square-foot boutique hotel located on the Oregon coastline for $2.16 million. 

When Boone and Glover initially explored financing options, the process was slow and arduous. Local lenders made offers, but none fell within their budget. Fortunately, they discovered TMC Financing’s SBA 504 commercial real estate loan. 

The Small Business Administration's (SBA) 504 Program offers below-market, long-term, fixed-rate financing, to purchase, construct, or refinance hotels with a downpayment as low as 15%. 

“We were midway through our original financing package when we learned about the terms of the SBA 504 loan,” explained Boone.  “When we discovered that we only had to put 15% down, instead of the expected 25%, we happily switched to TMC Financing.” 

With the money they saved, Boone and Glover were able to hire additional staff and prepare the Inn to ensure their guests would enjoy their stay.

Bryce Fennell, who administered the SBA 504 loan on behalf of TMC Financing explains that the SBA 504 loan is the most advantageous financing option for hoteliers.  

“Conventional hotel lenders often require a high down payment,” explained Fennell. “However, the unique structure of the SBA 504 loan allows for a lower down payment and can even help finance hotel construction and renovation costs. The best part is, both franchised and independent hotels qualify for the program.”

Josh Boone and Tim Glover are incredibly thankful that they were able to take advantage of the SBA 504 Program.  
“We wasted a lot of time talking with the wrong banks because we were unfamiliar with the SBA 504 option. I’m glad we made the switch to a 504 loan because purchasing real estate is a big step, a step we wanted to take to create a better tomorrow for our families. The SBA believed in what we were doing, and it really helped us paint a long-term picture for success.”

SBA 504 Financing for Your Hotel Property
By utilizing the SBA 504 Loan Program hoteliers can take advantage of below-market, fixed rate financing for the purchase construction or expansion of commercial real estate including equipment and furnishings. Hotel owners can utilize the SBA 504 refinance loan to lower occupancy costs and access cash trapped in commercial real estate holdings. | TMC Financing
​

About
TMC Financing  is the #1 SBA 504 lender in the nation, contact them today to learn more about an SBA 504 loan for your business. 

Oregon’s second largest private sector industry has thousands of jobs available for interested applicants and we anticipate similar workforce trends to be commonplace for our industry and many others for years to come.

The Oregon Hospitality Foundation (OHF) is laser focused on workforce development initiatives to do what we can to build bridges between hospitality industry employers and workers seeking employment opportunities. Currently the Oregon Restaurant & Lodging Association has two full time employees devoted to this work. This new workforce blog will be a joint effort to keep lines of communication open with all industry operators interested in connecting with future employees for their operations.

I want take a moment to thank Courtney Smith and Lupe Arellano on our professional staff for their work to highlight our ProStart Culinary and Management curriculum in high schools, job and career fairs organized by partner organizations, speaking opportunities for ORLA members in high schools, and amplifying leadership vacancies as they occur amongst Oregon’s 9 regional workforce development boards.

This is our moment as an industry to rise to the occasion and provide more leadership to showcase the vast opportunities available right now in Oregon’s hospitality industry. We hope our new workforce blog connects you with meaningful intelligence and insights that help you navigate our number one challenge in business – demand outpacing labor supply.

Cheers to you and your success in Oregon’s hospitality industry.

Sincerely,
 
Jason Brandt
President & CEO, Oregon Restaurant & Lodging Association

Oregon Hospitality Foundation Workforce Blog: March 2023

The Oregon Hospitality Foundation’s new workforce liaison role is focused on building relational capital between educators, workforce programs/boards, and ORLA members. We are hopeful these relationship building efforts will assist us in reducing the current workforce demands facing hospitality employers. 

So far, the newly launched position has assisted ORLA and the Hospitality Foundation in building relationships with the following stakeholders:

• 37 High Schools (13 on the Coast which is a primary area of focus in year one of the position)
• 5 School Districts (Willamette Education Service District, Portland Public Schools, Washington, Multnomah, and Clatsop)
• 4 CTE Regional Coordinators
• 9 Community Colleges (Central Oregon, Clatsop, Klamath, Blue Mountain, Southwest Oregon, Oregon Coast, Linn Benton, and Portland)
• 2 Universities (Oregon, OSU Cascades)
• 5 WorkSource Business Representatives
• 5 Workforce Boards (Northwest Oregon Works, Lane Workforce Partnership, WorkSystems, Clackamas Workforce Partnership, and Willamette Workforce Partnership)
• 5 Regional Destination Marketing Organizations (Oregon Coast Visitors Association, Travel Portland, Travel Southern Oregon, Willamette Valley Visitors Association, and Visit Central Oregon)
• 10 Workforce development programs 

Career Fairs
We had four members (The Nines, Kimpton, McMenamins, Elephants Delicatessen) participate at the Portland Youth Opportunity Fair hosted by WorkSystems. The job fair is targeted for 16 to 24 years old’s but open to all. We provided free food handler card training vouchers to youth participating in the event. In addition, we have a new partnership with the Portland Workforce Alliance, which held their 19th annual career fair recently. With over 5,000 students and 75 schools present, the event was a good connector for hospitality employers looking for prospect employees.

Speaking Engagements
In late 2022, we connected our members to four speaking engagements, three of them in high schools and one to the University of Oregon. Bandon Dunes Golf Resort went to speak at Winter Lake High School and North Bend High School. Zach Poole with Pig ‘N Pancake went to Seaside High School. Colby Phillips with Beergarden spoke with a business management class at the University of Oregon. In January there were three more speaking engagements for our members to participate in, two on the coast and one in Benton County.

Workforce Development Boards
The hospitality industry is currently a represented sector with two workforce regions (NW Oregon Works and Lane Workforce Partnership). In addition, we are working on partnerships with three other regions and their respective workforce boards (WorkSystems, Clackamas Workforce Partnership, Willamette Workforce Partnership). More to come as we work to make sure an industry voice exists at board tables for all 9 regional workforce boards.

Learn more about OHF's workforce efforts and resources available to industry members at OregonRLA.org/workforce.

Posted by: Lupe Arellano, Workforce Development / Business Liaison, Oregon Hospitality Foundation

Legislative Bill Movement / Skills Standards / Celebrating Women Restaurateurs / Webinars & Events

Legislative Bill Updates: ORLA's Government Affairs Committee continues its weekly calls to review and discuss the latest activity from the legislative session. As of today, SB 619 (data privacy) has moved forward with private right of action removed; HB 3308 (alcohol delivery) has moved to rules – this would set up a "server training" program for third-party delivery companies as well as a separation of liability; SB 545 (reusable containers) is expected to pass with legislative intent to make it optional to accept those types of containers. See the latest Bill Tracking online.

Hospitality Industry Standards Feedback Survey: The Oregon Hospitality Foundation has been working with the Oregon Department of Education (ODE) and Education Northwest the past couple months to help identify high school technical skills and standards for employment in the hospitality career cluster. This is critical work in getting our foot back in the door of Oregon high schools and it will also raise awareness about the intentional workforce development work through our Hospitality Foundation. Employers are encouraged to take this survey to help review and validate the technical skills we helped to identify for the ODE. Please provide your input by April 14, 2023.

Biggest Industry Show in the Northwest: The Northwest Food Show kicks off Sunday, April 16 at the Portland Expo Center with hundreds of exhibit booths, emerging products and services, alcohol tasting pavilion, and Trends Center. Just announced are the educational programs in the new Trends Center each day: Explore trends to improve your business, and learn best practices from peers in these interactive presentations, designed to showcase tangible solutions you can implement tomorrow and increase your bottom line. Learn more and register online.

Celebrating Women in Portland's Restaurant Industry: Plans are underway for the Women Who Stir the Pot event May 22, presented by the Portland Kitchen Cabinet and the Oregon Restaurant & Lodging Association. This event will be held at Mother’s Bistro and celebrates women in the restaurant industry, recognizing the contributions they make. Learn more. 

Upcoming Webinars:

• ORLA is co-hosting a webinar on April 24 with Smart City Policy Group on "Short-Term Rentals: Policy and Compliance." Attendees will learn more about compliance success with regards to rules and taxes around vacation rentals and short-term rentals. Registration is complimentary online.
• ORLA Preferred Partner, Risk Strategies’ Fournier Group, will be presenting a webinar at 10:00 am on April 25, "Cybersecurity in Hospitality: Don’t Get Blindsided." Anyone in the industry is welcome to participate in this free webinar by registering online. 

ORLA in the news...

• This tournament is transforming high school students into chefs
• Cannon Beach explores lodging tax increase to help fund projects
• Seaside culinary arts score at state competition
• Oregon restaurant, lodging association urges focus on crime

As always, should you have any questions, please reach out to your Regional Representative. Thank you for staying engaged!

Legislative Update / ORLA in the News / ProStart Championships / New Mattress Stewardship Act

Next Legislative Deadline Approaching: April 4, 2023, is the date bills need to be moved out of policy committees in their chamber of origin. ORLA’s Government Affairs Committee continues with Zoom meetings every Friday morning fostering good discussion and updates on legislative activity. If you are interested in joining, please sign up and we'll connect with you before next week's call. You can find the latest bill tracking on our website. All in all, we’re pleased with where we are in advocating for members at this stage in the session.

ORLA in News: On several occasions these past few weeks ORLA has been tapped for industry perspective on various issues, industry events and insights. Here are some highlights: 

• At Oregon ProStart Championships, high schoolers show off their culinary and business chops (OPB, Mar. 19) - Oregon’s hospitality industry employs more people than any other business sector besides health care. And even during the pandemic — a time that majorly challenged traveling — visitors to Oregon spent nearly $11 billion in the state in 2021. But keeping the industry growing will take skilled workers, which is where ProStart comes in. ProStart is a nationwide career technical education program supported by the Oregon Hospitality Foundation. Ken Henson is vice chair of the Oregon Hospitality Foundation and was the lead culinary judge for the event. He joined OPB’s “All Things Considered” host Crystal Ligori to talk through how the competition played out.
• Portland's Reputation Improving, But Hotel Occupancy Remains Depressed (OregonLive, Mar. 22) - Prospective visitors have a much better impression of Portland than at the end of 2020, according to new survey data, but hotel occupancy and revenues remain far below what they were before COVID-19. Jason Brandt, CEO of the Oregon Restaurant & Lodging Association, said he’s seeing improvement in perceptions of Portland and the hospitality industry. But he said the city needs to do more to make downtown feel welcoming to visitors. “We need a sense of urgency when it comes to guest safety and employee safety,” Brandt said. “If we can really execute on timelines and objectives for creating a consistent, safe and energized downtown core it doesn’t just help the downtown. It helps the surrounding area with repeat business and ongoing recovery of our reputation.”
• Oregon association urges ‘laser-like focus’ on crime for restaurant recovery (KOIN 6, Mar. 26) - Oregon’s restaurant and lodging industry, like many service organizations, struggled during the pandemic. Amid a post-pandemic comeback, the industry faces record-high inflation, labor shortages and in some cases, crime. The Oregon Restaurant & Lodging Association reports 2,000 out of the 10,000 restaurants across the state have closed since the start of COVID, but more than 1,200 have also opened. “There’s a lot of course correction happening right now in the industry,” said Jason Brandt, president and CEO of ORLA. “What we’re seeing is some progress in our ongoing recovery efforts, but we’re not back to 2019 levels and that goes for both the restaurant and the lodging side.” Brandt says there are several factors causing a lack of stability in the restaurant and lodging industries such as soaring food, beverage and food service equipment costs. The ORLA CEO explained this creates barriers for low-level profit margins.
• Cannon Beach explores lodging tax increase to help fund projects (Daily Astorian, Mar. 29) - After cost estimates for the redevelopment of the former elementary school and construction of a new City Hall and police station came in much higher than anticipated, city officials are weighing different funding options, as well as reductions in the scope of the projects. During a City Council work session Tuesday night, options were presented for increasing the city’s lodging tax by 1.5% or 2%, along with options for reducing the scope of the projects. Greg Astley, the director of government affairs for the Oregon Restaurant & Lodging Association, said the tourism industry is still recovering in Oregon. He urged the city to consider cutting back on the projects. “People love Cannon Beach, but they may not love it as much if they don’t feel welcome here,” Astley said. “And when you increase your costs to visitors, whether that be when they go out to have a bite to eat, or whether they come to the hotel, that can be disheartening.”
• ORLA Launches Fourth Year of Leadership Program for Tourism Professionals (ORLA, Mar. 30) - In April, ORLA will launch the fourth-year launch of the Oregon Tourism Leadership Academy (OTLA), developed in partnership with the Oregon Destination Association and Travel Oregon, and led by the industry’s top experts. The annual experiential learning program is targeted to public and private sector tourism professionals who are seeking to polish their leadership and professional skills, continue to grow their career accomplishments, and make positive and lasting contributions to the state’s tourism economy and its success. View a roster for the fourth-year class.

Mattress Stewardship Act: The Department of Environmental Quality is seeking public comment on proposed rules for the Mattress Stewardship Act (SB 1576, 2022). More information on this rulemaking, including the draft rules, can be found on the Mattress Stewardship 2023 Rulemaking web page. DEQ will accept comments by email, postal mail or verbally at the public hearing on Wednesday, April 19, 2023. Start time: 9 a.m.; please register prior to the meeting, using this Zoom link. Send via postal mail to Oregon DEQ, Attn: Rachel Harding/Materials Management, 700 NE Multnomah Street, Suite 600, Portland, Oregon 97232-4100. DEQ will only consider comments on the proposed rules that DEQ receives by 4 p.m., on April 28, 2023.

Contact:
Jason Brandt, ORLA, 503.302.5060

[Wilsonville, OR] – The Oregon Restaurant & Lodging Association (ORLA) proudly announces the fourth-year launch of the Oregon Tourism Leadership Academy (OTLA), developed in partnership with the Oregon Destination Association and Travel Oregon, and led by the industry’s top experts. The annual experiential learning program is targeted to public and private sector tourism professionals who are seeking to polish their leadership and professional skills, continue to grow their career accomplishments, and make positive and lasting contributions to the state’s tourism economy and its success. 

“We’re excited to see the ongoing success of the Oregon Tourism Leadership Academy move into its fourth year,” said Jason Brandt, President & CEO for the Oregon Restaurant & Lodging Association. “The academy experience is enriching the value of working in the tourism industry for those who participate in the program and it’s an honor for ORLA to be a part of it.” 

The fourth-year class will launch April 5 and conclude in the Winter of 2023. Participants include representatives from many sectors of the hospitality and tourism industry including destination management organizations, foodservice distributors, a museum, chamber of commerce, lodging properties, and travel publications. View a roster for the fourth-year class.

Curriculum, field visits, and hands-on experiences are strategically designed to support and align with the state’s tourism goals and objectives which include four Strategic Imperatives:

1. Optimizing the Statewide Economic Impact of Tourism in Oregon
2. Supporting and Empowering Oregon’s Tourism Industry
3. Championing the Value of Tourism
4. Running Effective Tourism Oriented Organizations and Businesses

The OTLA experience is designed for professionals currently serving Oregon’s tourism and hospitality industries. Applications from industry professionals who will soon be responsible for similar levels of responsibility are also encouraged to apply for the academy program.
 
The strategic imperatives outlined above will serve as the program’s core themes each year. Each theme will receive focus as a part of four multi-day experiential learning programs designed to provide academy participants with comprehensive educational experiences. Each year, approximately 20 participants will immerse themselves in the academy’s professional development curriculum alongside industry experts and facilitators.

For more information on the Oregon Tourism Leadership Academy, visit OregonRLA.org/otla.

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.