The weather is becoming warmer, and people are starting to mark time off to travel this summer. Often, this includes searching on the internet for hotels to stay at. Many hotels can expect an increase in business during this season of graduations, reunions, and vacations. While this time of year can be relaxing and rejuvenating, there is also a darker side to the travel season. An increase in hotel guests also means there is an increased risk of human traffickers using restaurant and hotel premises for their criminal activities, remaining undetected in the wave of tourists.
 
Contrary to belief, human trafficking in hotels does not equate to only sex trafficking. Labor trafficking victims are also housed in hotels during their exploitation. According to a Polaris study, traffickers running traveling sales crews use hotels often, second only to traffickers victimizing people through commercial sex exploitation. These sales crews are often abused and threatened if members can’t or won’t meet their daily quota of profit for their traffickers. Wages are taken by the exploiters to keep victims in debt. One of the ways traffickers maintain control is by abandoning members at unknown places if they fail to obey. This includes hotels. It is important to understand how traffickers use hotels for both labor trafficking and sex trafficking in order to be able to properly identify and respond to it. 

Why it is Important to Stay Alert
Trafficking victims are often overlooked at just the time when it is most crucial to reach out and ask if they need help.  A Polaris study mentions that 75% of survivors reported staying at hotels during their exploitation, yet 94% reported that they never received acknowledgement much less concern or assistance from hotel staff. As traveling season starts to get busy, it is essential for hospitality workers to be equipped to recognize the signs that someone might be being trafficked.

BEST Training Prepares Hospitality Staff
Businesses Ending Slavery and Trafficking (BEST) is a nonprofit that provides businesses with human trafficking prevention training to equip employees with the knowledge they need to identify potential human trafficking situations and report them safely and effectively. BEST collaborates with the Oregon Restaurant & Lodging Association (ORLA) to provide free training for ORLA’s members. BEST’s Inhospitable to Human Trafficking training is a 30-minute, online video training available in Spanish and English that prepares staff to recognize and respond to labor and sex trafficking within the hospitality industry. It can be taken individually online, or in a group setting, and employees receive a certificate of completion after taking the course. This training can be easily accessed at no cost through the ORLA membership website. 

Human Trafficking Training Helps Everyone
When human trafficking goes unnoticed, traffickers are emboldened to continue using hotel and restaurant premises for their criminal activities. Victims of trafficking also feel less confident about whether they would receive support from hotel staff to leave their situation. By having staff take this essential training, power is taken away from exploiters and given back to the people they take advantage of. ORLA strongly believes in the fight against human trafficking and commits to training hospitality staff in Oregon to end human trafficking on restaurant and hotel premises.
 
Conclusion
As the travel season draws near, it is important that staff are trained on the signs of labor and sex trafficking to protect guests and their business. Employees in the hospitality industry are essential to the fight against human trafficking in Oregon restaurants and hotels. When staff in hospitality take BEST’s training, victims of human trafficking have a greater chance to be seen and provided with the help they need to leave their exploiters. Staff also can gain the confidence they need to identify signs of human trafficking and the necessary steps to respond to it. By training employees to recognize the signs of this crime, BEST and ORLA are building a future where human trafficking is no longer a threat.  

OLCC Warehouse Breaks Ground: On April 16, the Oregon Liquor and Cannabis Commission (OLCC) officially broke ground on its new 347,000-square-foot distilled spirits distribution center in Canby. ORLA's President & CEO, Jason Brandt, spoke at the OLCC's groundbreaking ceremony, applauding the agency's commitment to better serve the industry with more efficiency.

Impacts of Tariffs: Last week, AHLA sponsored a members-only webinar on "Tariffs: What Hoteliers Need to Know." Leaders from AHLA Platinum Partner Avendra International, Allied Member Bernhardt Hospitality, and Benjamin West spoke with AHLA's Matt Carrier about the potential effects of tariffs on the hotel industry and how hoteliers can prepare. AHLA members can watch the conversation here. For additional background information on this issue, please contact Matt Carrier.

Operational Insights: The NRA's 2025 Restaurant Operations Survey is open through May 31 and Oregon restaurant operators are encouraged to participate. We will use this data (including average restaurant profit margins in Oregon compared to national averages) as foundational data points to help prove the need for a healthier climate for restaurants. All participants will receive a free copy of the Restaurant Operations Data Abstract (valued at $200), which contains important financial data to help restaurant operators measure their performance.

Travel Oregon's 2025-2027 Strategic Plan: A draft plan and budget was posted last week with opportunity for public comment through May 16. The Oregon Tourism Commission will consider and adopt the final 2025-2027 strategic plan and budget on June 10. The public comment period is open through May 16 to anyone who wants to provide feedback.

Oregon Restaurateurs in D.C.: ORLA's government affairs team, along with half a dozen Oregon operators, recently returned from the National Restaurant Association's Public Affairs Conference in Washington, D.C., where more than 600 operators from around the country were in attendance. Oregon delegates were able to meet with every Oregon congressional office, including Senator Jeff Merkley and Congresswoman Maxine Dexter. If you’re interested in getting more involved in advocacy at the state or federal level, check out these opportunities.

Webinar on Tipping and Teen Employment: Staying compliant with labor laws is critical — not just to avoid costly penalties, but to build a fair, efficient, and legally sound workplace - and the FLSA has strict guidelines that every operator must understand. ORLA is hosting a webinar on May 6 where a representative from the U.S. Department of Labor's Wage & Hour Division will walk hospitality employers through key provisions of the Fair Labor Standards Act (FLSA), with a focus on two high-risk areas: tip regulations and youth employment. Register here.

Premiums are climbing in Oregon, insurers are tightening the rules, and risks are expanding. But with savvy planning and some changes to how you handle risks, you can take charge of your insurance program. Here’s what to expect for the balance of 2025, along with steps you can take to protect your balance sheet.

Property insurance headaches (and fixes)
Property insurance rates are up across the country, with hospitality businesses seeing average hikes between 17% and 26%. Experts predict wildfire risk will increase in Oregon, which makes insurers more cautious about what they’ll cover. If your building doesn’t meet their standards, you’ll likely face higher premiums or fewer coverage options.

What insurers expect

• Fire suppression systems: Sprinklers aren’t optional anymore.
• Updated buildings: Insurers prefer properties built after 1990 with modern electrical systems, sturdy roofs, and fire-resistant materials.
• Detailed revenue tracking: Underwriters want to understand the business interruption risk. If you’ve got multiple entities under your roof, you’ll need to provide revenue data for each one.

What you can do

1. Inspect your building: Identify issues like old wiring, missing sprinklers, and other risks. 
2. Budget for upgrades: Develop a three-year maintenance plan, prioritizing repairs that will mitigate the highest risks.
3. Show your work: Save proof of improvements like roofing upgrades or installing wildfire-resistant vent covers.
4. Double-check replacement costs: Make sure your insurance reflects how much it would actually cost to rebuild today.

Liquor liability pressure in Oregon
Liquor liability insurance is making life tough for bars, restaurants, and venues in Oregon, where lawsuits are common. Establishments get roped into lawsuits even if their connection to an alleged incident is shaky. To make matters worse, Oregon gives people 180 days to file liquor liability complaints. Without strong documentation, it’s hard to prove what transpired six months ago.

What’s happening

• Shrinking policies: Insurers are restricting or excluding coverage for assault and battery or any claim involving a firearm.
• Higher rates: Businesses with open claims or lots of alcohol sales are seeing premiums double, triple, or worse.
• Lawsuit risks: Lawyers are targeting multiple businesses in one lawsuit, hoping to boost settlement amounts.

How to push back

1. Train your staff: Teach your team how to recognize intoxication, check IDs, and keep clear records of issues. Make training a regular thing, not a one-off.
2. Keep video longer: Adjust your security camera retention policy to save footage for at least 180 days to match Oregon’s lawsuit window.
3. Pair drinks with food: Encourage guests to order appetizers or meals with their drinks to prevent overconsumption.
4. Rethink your hours: Consider closing at 11:00. Being open late means higher insurance rates.

Staying ahead of cybercrime
Cybercriminals target hospitality businesses to nab credit card data and other personal information. Whether it’s phishing scams or ransomware, a cyberattack can throw your operation into chaos. Recovery costs average $5M, so getting hacked can put you out of business.

What to watch for

• Insider threats: Most cyber breaches happen because of your own employees, either accidentally or intentionally.
• Vendor gaps: Are you relying on vendors to handle data security? Double-check your contracts, because many leave you carrying some or all of the responsibility.

How to defend yourself

1. Tighten vendor agreements: Confirm what protections and guarantees vendors actually provide. You have ultimate responsibility for securing your patron’s data.
2. Establish a verification process: Train employees on how to check the authenticity of a financial or data request.
3. Get cyber coverage: Insurance doesn’t just cover costs. It connects you with experts who’ll guide you step-by-step to recover from a breach.

Workers’ compensation woes
Workers’ compensation costs are climbing in Oregon. Rising payroll costs tied to higher minimum wages weigh heavily on hospitality businesses. Additionally, many teams are understaffed or relying on less-experienced hires, which can lead to workplace accidents.

What’s driving costs

• Higher MODs: Increased claim frequency and severity drive up your experience modifier (MOD), the key number insurers use to calculate your rates.
• Lax safety programs: With staff turnover and margin pressure, it’s easy for training and safety to fall by the wayside.

How to save

1. Prioritize safety: Conduct regular walkthroughs to spot risks like tripping hazards or sharp edges before they cause accidents.
2. Create a safety culture: Make safety everyone’s job by encouraging employees to report risks and rewarding proactive behavior.
3. Document everything: Keep detailed records of training sessions and accident responses. This can help you in your insurance negotiations.
4. Spread out workloads: Tired workers make mistakes. A well-rested team reduces injuries.

Get in the driver’s seat
Insurance might feel out of your control, but smart decisions now can change how insurers see your business. Check out ORLA’s Hospitality Insurance Program (HIP). The Risk Strategies Fournier Group, which manages HIP, deeply understands Oregon’s hospitality scene and can tell your story to underwriters. Don’t wait until the last minute either. Begin the conversation a few months before renewal to boost your chances of getting better rates and terms.
Wildfires, lawsuits, and payroll pressures may be challenging, but businesses across Oregon continue to thrive. By tackling risks, choosing prevention over reaction, and documenting your progress, you can take back control over your insurance costs. | Rob Hoover

Rob Hoover of Risk Strategies Fournier Group manages ORLA’s Hospitality Insurance Program (HIP). Contact him for additional ideas on how to control insurance costs.

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

[March 17, 2025 – 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 restaurant management side, Salem-Keizer CTEC took first place for their new restaurant concept, earning them a trip alongside Crook County to Baltimore, Maryland to compete in the National ProStart Invitational this May.

“The atmosphere at this event was electric,” said Courtney Smith, ProStart Manager for the Oregon Hospitality Foundation. “Our ProStart instructors do 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’s menu included an appetizer of Ancho chile-rubbed white shrimp sauteed with sweet roasted corn, caramelized carrots, jalapenos, pistachios, and finished with a kiss of creme fraise placed in an avocado rose. The entrée showcased a pan-seared Sockeye salmon, and their dessert was a decadent Icebox coconut cheesecake with pistachio white chocolate crust.

Salem-Keizer CTEC’s restaurant concept presented “an enchanting dining experience that transports guests to a whimsical woodland, where nature, magic, and gastronomy intertwine.” The team developed the new concept to focus on farm-to-table cuisine with a nature-themed ambiance. This is the second year in a row CTEC has placed first in this competition. Restaurant management concepts are scored on eleven required components from menu design to marketing.

Additional awards presented at the event:

• Oregon ProStart Student of the Year – Tayah Hagensee, Crook County High School
• Oregon ProStart Teacher of the Year – Krista Carpino, Dayton High School
• Oregon ProStart Mentor of the Year – Wendy Bennett, CTEC Salem

“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.”

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. 

Recent statements by State Representative Javadi wrongly suggest that the hospitality industry isn’t paying its fair share in taxes and that tourism is a burden on coastal communities. These claims ignore the significant economic contributions of tourism and misrepresent the facts. It’s time to set the record straight.

Tourism Pays Its Fair Share—And Then Some
Tourism-related businesses generate millions in local and state tax revenue annually through property taxes, business taxes, and the Transient Lodging Tax (TLT). These funds directly support infrastructure, emergency services, and community development.

The current 70:30 TLT allocation ensures tourism remains a strong economic driver, benefiting both visitors and residents. Many coastal communities already have flexibility in spending nearly half of their TLT revenue (52% unrestricted), including for public safety. Reducing tourism funding risks unintended consequences—fewer visitors, lower tax revenue, and diminished support for essential services.

The Real Issue Behind Housing Costs
Placing blame on short-term vacation rentals (STVRs) for high housing costs oversimplifies the issue. The real drivers are restrictive zoning laws, limited land availability, and high construction costs. Even eliminating STVRs wouldn’t create enough housing to meet demand or lower costs.

Instead of targeting STVRs, policymakers should focus on workforce housing incentives and streamlined development processes. Meanwhile, STVRs continue to generate tax revenue, support local jobs, and boost small businesses—contributions that shouldn’t be overlooked.

Tourism Is an Economic Engine, Not a Burden
Tourism fuels thousands of jobs and sustains local businesses. While some claim that cities have excess tourism promotion funds, the reality is that these funds help communities remain competitive. Those sitting on TLT dollars should implement strategic plans to drive tourism year-round, ensuring full-time employment and long-term economic benefits.

The idea that our state's natural beauty "markets itself" is misleading. Other destinations actively promote their attractions, and without continued investment in tourism marketing, we risk losing visitors—and revenue—to competing regions.

Public Safety and Infrastructure: Tourism Dollars at Work
Tourism does create demand for public safety services, but TLT revenue already supports these efforts. Law enforcement agencies benefit from these funds, and shifting money away from tourism promotion could ultimately shrink the economic base that funds public services. Sustainable budget management and alternative funding sources, like grants and public-private partnerships, should be explored instead.

A Smarter Path Forward
Tourism is not the problem—it’s a critical pillar of our coastal economy. Rather than jeopardizing a thriving industry, we should focus on strategic, long-term solutions for housing and infrastructure. With thoughtful planning, we can ensure tourism continues to benefit both residents and visitors alike. | Jason Brandt, President & CEO, Oregon Restaurant & Lodging Association

​The hospitality industry is navigating a tough landscape, with restaurant and lodging operators grappling with rising costs, workforce shortages, and evolving consumer expectations. To support businesses in overcoming these challenges, the Oregon Restaurant & Lodging Association (ORLA) is actively advocating for solutions that address key financial and operational pressures. From tackling labor costs and skyrocketing food prices to addressing credit card swipe fees, delivery app charges, and service-related policies, these initiatives are designed to ease burdens and strengthen the industry's future.

Here’s a closer look at the critical issues and the steps being taken to drive meaningful change.

1. LABOR COSTS
Challenge: Rising minimum wages and increased labor costs put financial pressure on restaurants and lodging businesses.

ORLA's Initiatives:

• Protecting statewide pre-emption on local minimum wage increases. Oregon has been surpassed by many local governments outside of our state on the west coast who continue to arbitrarily increase minimum wage rates. This is occurring elsewhere outside of Oregon because of the increasingly difficult lift of passing a statewide law governing local government labor regulations. ORLA played a key role in helping pass the statewide pre-emption in the 2016 Oregon Legislative Session, enacting 3 minimum wage rates based on county boundaries – all of which increase annually in alignment with Consumer Price Index (CPI) changes. This has allowed for a consistent statewide policy to simplify compliance and prevent a patchwork of local wage laws.
• Supporting workforce development programs that offer training and career advancement opportunities to improve retention. An intentional approach to ongoing professional development is a key strategy to improve workplace cultures and retain talented employees. 

2. FOOD PRICES
Challenge: Supply chain disruptions and inflation continue to drive up food costs, affecting restaurant margins.

ORLA's Initiatives:

• ORLA launched a new partnership with RestaurantOwner.com – an online subscription resource with a host of solution-oriented trainings and templates to assist owners and managers with the key task of fine tuning food purchasing decisions and more precise inventory management controls. 
• ORLA will work with state legislators on a review of the state’s cage-free egg mandate that passed in the 2019 legislative session and took effect on January 1, 2024. The cost of what should be the most affordable protein for Oregonian families has skyrocketed in large part due to Avian flu outbreaks facing egg producers. Still, prices have increased due to a smaller supply of eggs due to the government cage-free egg mandate. We are confident that increasing supply by opening up Oregon’s market to all eggs once again will help drive down costs for Oregon families and the state’s hospitality industry.
• ORLA’s member network of food distributors which includes McDonald Wholesale, US Foods, Sysco, and Harbor Foodservice among others commonly host training sessions to assist their customers with menu planning and food cost control services. These critical partners want their customers and our members to stay in business. Identifying sustainable solutions for food purchasing decisions is in both their best interest and in the best interest of Oregon’s restaurant industry.

3. HEALTH INSURANCE
Challenge: Rising healthcare costs make it challenging for restaurants and lodging businesses to provide benefits for employees.

ORLA's Initiatives:

• ORLA is exploring development of an association health plan. Our goal is to launch a new program in alignment with the 2025 health insurance renewal period so the plan can be in full swing for calendar year 2026. 
• ORLA Hospitality Partner, Garth T. Rouse & Associates, continues to work with members to identify health care solutions that make sense for every member’s unique situation including medical, dental, vision insurance, COBRA and self-insured plans, retirement plans, and supplemental plans to name a few. 

4. CREDIT CARD SWIPE FEES
Challenge: High transaction fees imposed by credit card companies reduce profit margins for restaurants.

ORLA's Initiative:

• Supporting federal and state-level legislation that seeks to reduce or cap credit card swipe fees. Our key focus this year is continuing to build momentum for the Credit Card Competition Act in Congress. Industry members are encouraged to join ORLA on trips to Washington D.C. to advocate for this important legislation.

 
5. CHILD CARE
Challenge: Lack of affordable and accessible child care options affects workforce availability and retention in the hospitality sector.

ORLA's Initiatives:

• Advocating for tax incentives and funding to support employer-sponsored child care solutions.
• Helping amplify the newly created “Oregon Employer Child Care Toolkit” and expanding resources being provided by Child Care Works for Oregon.  

6. DELIVERY APP FEES
Challenge: High commission rates from third-party delivery platforms significantly reduce restaurant profitability.

ORLA's Initiative:

• A proposal to increase delivery fees in Oregon is currently under discussion in the legislature as a way to increase transportation funding for the Oregon Department of Transportation. The new proposal seems focused on the growing fleet of delivery vehicles owned by Amazon and other delivery providers. ORLA will be working to ensure food delivery services are exempt from the new proposal if it were to move forward in the legislative process.

7. SERVICE CHARGES & TIPPING ISSUES
Challenge: The debate over service charges versus tipping continues to impact both customer perceptions and employee earnings.

ORLA's Initiatives:

• Educating restaurant owners on the legal and operational implications of service charges versus traditional tipping models.
• Advocating for policies that protect tip income while ensuring fair compensation for all staff.
• Providing best practice guidelines for transparent communication with customers regarding service charges and gratuities.
• Providing tip pooling templates restaurant and lodging owners can customize for their own business needs.

Through these initiatives, ORLA remains committed to supporting Oregon’s restaurant and lodging industry by advocating for fair policies, providing business resources, and working towards sustainable solutions to industry challenges. | Jason Brandt, President & CEO, Oregon Restaurant & Lodging Association

Human trafficking is a pervasive crime that can often slip under the radar. It is the entrapment and exploitation of people, who may not feel safe leaving their situation. It happens within our communities and is something that can be overlooked if one is not trained to identify the signs. Trafficking occurs in many industries. Traffickers use hotels and restaurants for their schemes and illegal activities. For hospitality workers, it is essential to spot the signs of human trafficking and report it effectively to protect the victim, as well as the hotel or restaurant. Quick and decisive actions are needed to end the further use of the premises for abusive behavior.

Employees are Essential to Prevent Human Trafficking
Employees in hotels and restaurants are often on the front lines of human trafficking activity. Because traffickers frequently use hospitality venues to exploit their victims, staff that are the first to interact with a victim or exploiter need to be able to recognize the signs to respond safely and effectively.  Indicators of the crime include behaviors that reflect someone is experiencing violence, deception, threats, or manipulation. While it is important to recognize these signs, employees should also be prepared to respond safely in the situation and know the appropriate actions to take next. By being able to recognize indicators and respond effectively, employees can protect victims and their own workplace from traffickers.

How BEST Helps Provide Training and Awareness
Businesses Ending Slavery and Trafficking (BEST) is a nonprofit that provides businesses with human trafficking prevention training to equip employees with the knowledge they need to identify potential human trafficking situations and report them well. BEST collaborates with the Oregon Restaurant & Lodging Association (ORLA) to provide free human trafficking prevention training for ORLA’s members, to prevent the exploitation of vulnerable people in Oregon. BEST’s Inhospitable to Human Trafficking training is a 30-minute, online video training available in Spanish and English. It can be taken individually on a computer, or in a group setting, and employees can receive a certificate of completion after taking the course. This training can be easily accessed at no cost through the ORLA membership website. 

Clear understanding of the crime is a strong step toward preventing human trafficking in the hospitality industry. This also increases the chance of identifying victims and helping them leave their situation. By completing the Inhospitable to Human Trafficking training, employees are equipped to combat human trafficking in safe and effective ways. 

How Human Trafficking Prevention Training Helps Protect Businesses and Guests
Human trafficking that occurs on hospitality properties is not only dangerous to the victims, but to the employees and guests as well as to the business as a whole. Guests may no longer feel safe, and brand reputation may decline, when traffickers conduct their exploitation at a hospitality venue. ORLA is a strong ally in the fight against human trafficking and is committed to training all hospitality staff in Oregon to end human trafficking on the premises of their restaurants and hotels. When employees are trained, traffickers no longer have the upper hand in committing human abuse—because they are under watchful and knowledgeable eyes. 

Conclusion
Human trafficking must be countered when members of any community are being exploited or harmed. Employees in the hospitality industry are essential to the fight against human trafficking in Oregon restaurants and hotels. By training employees to recognize the signs of this crime, BEST and ORLA are helping build a future where human trafficking is no longer an imminent threat.  Hospitality workers who take the Inhospitable to Trafficking training can feel confident in their ability to contribute to the cause.

Guest Blog
[Updated; original post 2.1.24]

​Insurance underwriters research your business before issuing a quote or renewing coverage. They find clues about your day-to-day operations in customer reviews, social media profiles, and even the image gallery on your website. Since this analysis can affect your insurance rates, you want to make sure your online presence conveys an accurate story. Here’s what underwriters look for and factors you need to think about:

If you say you’re a restaurant, but you’re open until 1 a.m., are you really a bar?

Suppose you describe your business as a family restaurant where people of all ages bond through great food and conversation. However, on Yelp, several reviews compliment your cocktails and live entertainment. And your Instagram feed features young adults dancing, a flashing disco ball, and a crowded bar. 

At the very least, you can expect the underwriter to ask questions to classify your business correctly. Maybe you are a family restaurant until 8 p.m. But after that, you cater to a different target audience that wants to drink and party. The latter scenario is more expensive to insure.

What kinds of risks are you taking?

An insurance company can deny or cancel coverage if they don’t like what they see online.

One establishment featured its ice shot glasses on social media. Fun-loving patrons downed the liquor then smashed their ice “glasses” on the floor, creating a slip hazard. 

At another place, a bartender stood on top of the bar to toast a patron’s birthday. The restaurant added this celebratory picture to their website.  

Standing on the counter was not a normal activity in this workplace, but the insurance company didn’t know that. They assumed it was part of the business’s culture, and the worker’s comp carrier spoke up. They didn’t want the risk exposure.

Do you comply with laws and regulations?

Recently, a bar advertised its “happy hour” on social media with a photo showing “$1 beer all day.” Oregon law prohibits promoting happy hours on social media. Although Oregon law now allows promoting happy hours on social media, is this the reputation you want online? OAR 845-007-0020 still prohibits advertising that encourages excessive or rapid consumption. Operators should review their social media posts and online presence to ensure compliance.

7 tips for avoiding an adverse underwriting decision

In five minutes, an underwriter is sizing up your business by looking at your online presence. They are asking themselves, “Do I even offer insurance to you? If I let you in the door, will I need to charge you more because I perceive you as riskier?”

To position your business in the best possible light with underwriters: 

1. Examine your website through an insurance lens and regularly review your online presence. Does your photo gallery and social media activity accurately portray the nature of your business? Is there anything that might raise alarm bells for an insurer?
2. Set up monitoring so you receive real-time alerts if someone posts about your business. This way, you can leverage positive reviews, while managing anything that could be harmful. 
3. Reassess your business hours. There’s an old saying, “Nothing good happens after midnight.” Understand the insurance implications of staying open late. Many insurers want a midnight closure (or earlier) as a condition for coverage. Those willing to consider longer hours will charge more. Are you bringing in enough revenue to cover the extra insurance costs? 
4. Make sure the business description in your insurance policy matches what’s happening today. Maybe you were a breakfast-lunch establishment when you first started your venture, but now you serve dinner and late-night drinks. As your business evolves, you may need to adjust your insurance. An inaccurate business description can lead to coverage gaps and worse.
5. Decide if “flex hours” are delivering ROI. Some businesses allow the night manager to close early if business is slow. If your website says you’re open until 2 a.m., but you regularly close at 11 p.m., you may benefit from officially adopting an earlier closing time. You could transition your business from being “high risk” to “medium risk” just by shortening your hours.
6. Update your website. A 2018 photo can signal to an underwriter that you aren’t maintaining your website, which creates a cybersecurity concern. And if you’re not maintaining your site, what else is out of date?
7. Evaluate your website through an ADA lens (Americans with Disabilities Act). Some hospitality businesses are facing lawsuits over sites that are non-compliant. Insurers don’t want that liability.

The insurance coverage you need depends on the classification of your business. Are you a bagel bakery or a brew pub? What percentage of your revenue comes from alcohol sales — 0%, 20%, 50%, 80%?

If there’s a mismatch between the info on your insurance application and online presence, you risk an adverse underwriting decision. Insurers may decline to quote. Or if you already have coverage, you risk claim denials and the potential for policy cancellation.

Take the opportunity to shape your story. Submit a letter or video with background information you want the underwriter to consider. Highlight the steps you’ve taken this year to improve your risk profile. Provide context to help insurers understand your online reputation and business vision. | Rob Hoover

Rob Hoover of Risk Strategies Fournier Group manages ORLA’s Hospitality Insurance Program (HIP). Contact him to learn more about online reputation and insurance pricing.

While workers’ compensation premiums have decreased for some industries, many restaurants have seen increases of 30% to 40% in certain locations. The good news? Workers’ comp costs are one of the most controllable expenses in your business. Here’s how to manage them effectively.

Key Factors Influencing Workers’ Comp Pricing
​
Workers’ comp premiums are determined by:

• Your payroll – Higher wages mean higher premiums.
• Industry classification (9079) – This rate has increased in many states. Some insurers may further divide 9079 based on specific risk factors.
• Your experience modification (X-mod) factor – This reflects your restaurant’s claim history compared to industry peers.

Mandatory increases in minimum wage, along with stiff competition for top talent, are putting upward pressure on restaurant payrolls. Since workers’ comp pricing is a function of payroll, a larger payroll means higher workers’ comp premium.

In contrast, the X-mod factor is within your business’s control. It reflects your history — how your specific restaurant performs. 

Your X-mod is a benchmark comparing your claims history to others in the industry. A mod of 1.0 is average, while anything above means higher claims and costs. A lower X-mod can reduce your premiums significantly. Your X-mod is calculated based on a three-year rolling history, meaning past injuries still impact your current rates.

Hiring, training, safety practices, and the way you handle workers’ comp claims are within your control. As part of your restaurant risk management strategy, here are five actions you can take today to reduce your X-mod factor.

1. Implement Best Practice Safety Programs

Start by assessing current safety programs and reviewing past claims. The most common restaurant injuries include:

• Slips, trips, and falls – Often due to wet floors, improper footwear, or cluttered walkways.
• Lifting and pushing injuries – From moving heavy items without proper technique or assistance.
• Cuts and burns – Frequent in kitchens due to sharp tools and hot surfaces.

To reduce these risks:

• Conduct regular walkthroughs to identify hazards.
• Implement simple fixes like installing drains, adding floor mats, or repositioning equipment.
• Develop a written injury prevention program and make safety training a priority.
• Use signage and visual reminders to reinforce safety protocols.

2. Manage Workers’ Compensation Claims Proactively

The way you handle claims can significantly affect costs. Key actions include:

• Report injuries within 24 hours – Delayed reporting leads to higher costs and prolonged recovery.
• Ensure employees receive immediate care – Your insurer may offer a triage service to determine appropriate treatment.
• Thoroughly document incidents – Witness statements, photos, and timely reports help with claim resolution.

Show Support for Injured Employees

Employees may fear losing their job after an injury. Reassure them by:

• Accompanying them to medical evaluations to offer support.
• Checking in during recovery to show care and maintain engagement.
• Monitoring claims closely to ensure timely care and prevent delays.
• Providing clear return-to-work expectations so employees feel secure about their job status.

Proactive communication reduces litigation risk and improves employee morale.

3. Train Employees Continuously

Inadequate training contributes to workplace injuries. Ensure training is:

• Engaging and hands-on – Use real-life scenarios and simulations.
• Accessible – QR codes on equipment can link to instructional videos.
• Collaborative – Experienced employees can mentor new hires.
• Ongoing – Reinforce training regularly, not just during onboarding.
• Tailored to actual risk areas – Focus on the most common injury types in your restaurant.

Training does not have to be costly—consistent reinforcement of safety best practices can have a lasting impact.

4. Develop Return-to-Work Programs

Lost workdays drive up claim costs. Implement return-to-work strategies by:

• Informing medical providers that modified roles are available.
• Assigning temporary tasks like greeting guests, assisting with office work, or training employees.
• Leveraging state programs that provide financial incentives for returning employees in limited roles.
• Creating meaningful transitional duties that provide value to the business while accommodating recovery.

When an employee returns, celebrate their recovery and use the experience to refine workplace safety protocols.

5. Leverage Workers’ Comp Data and Technology

Use data to identify trends and reduce claims by analyzing:

• Claim reporting times – Faster reporting leads to better outcomes.
• Injury frequency and severity – Determine if injuries are increasing and why.
• Risk patterns – Identify problem areas, such as slippery floors or equipment misuse.
• Employee behavior trends – Address patterns that lead to repeat incidents.
• Comparisons with industry benchmarks – Assess how your claims compare to competitors.

For example, if multiple employees are slipping, evaluate whether the issue is the flooring material, cleaning methods, or footwear requirements. Data-driven insights lead to targeted safety solutions.

Foster a Culture of Safety

Workers’ comp trends often reflect an organization’s culture. Consider:

• Employee fatigue – Are workers juggling multiple jobs and working while exhausted?
• Staffing shortages – Overworked employees are more prone to injury.
• Hiring for safety – Employees who care about their work and colleagues tend to act more cautiously.
• Encouraging a speak-up culture – Employees should feel comfortable reporting hazards before they become incidents.
• Providing incentives for safety participation – Recognizing employees for identifying risks can reinforce a proactive culture.

Creating a culture that prioritizes safety improves morale and significantly reduces workers’ comp costs. By taking these proactive steps, restaurants can control their premiums and create a safer, more productive workplace. | ​Robert J. Hoover, Vice President, and Christina Capobianco, Loss Control Consultant

Surcharge on Spirits / Local Lodging Tax Increases / National Immigration / Secretary of Labor

Liquor Surcharge Extension Proposed: The Oregon Liquor & Cannabis Commission (OLCC) is considering extending the existing 50-cent surcharge on distilled spirits. The proposed action is a renewal of the "temporary" surcharge of fifty cents that was initiated in the 2009-2011 budget cycle. In June 2023, ORLA helped block an attempt to double the surcharge on distilled spirits, retaining the 50-cent surcharge extended through the 2023-2025 biennium. Submit your comments by March 10 to Laura Paul.

County Proposes 50% TLT Increase: The Tillamook County Commissioners are rushing to propose a 50% increase in the transient lodging tax (TLT) be added to the May ballot. The hike increases the TLT from 10% to 15% and could raise costs for your guests, deter bookings, and put the county at a competitive disadvantage compared to neighboring areas. Industry members in the county are encouraged to take action now by attending public hearings and contacting Tillamook County Commissioners to oppose this increase. Tillamook County will hold three public hearings: 2 on January 29, and the final session on February 12 at 10 am. Email Commissioners directly and share your concerns.

National Immigration Policy and Actions: Both the American Hotel & Lodging Association (AHLA) and the National Restaurant Association (NRA) are ramping up their communications in the early days of the new administration. It appears immigration and the prospect of a more aggressive deportation posture is front and center for these national partners and for us as we work to avoid disruptions to Oregon hospitality businesses.

AHLA is preparing comprehensive communications to be coordinated with Partner State Associations in affected states. In the long term, AHLA will continue to advocate for bipartisan progress on immigration reform. What we know is that the hotel industry could potentially be impacted in the following ways: raids at workplaces, ICE agents staying in hotels, and hotels being approached to contract as detention facilities.

The National Restaurant Association and the Restaurant Law Center are actively monitoring immigration policy developments to keep the industry informed and prepared. A webinar has been scheduled with a panel of experts from the law firm of Fisher Phillips:

Workplace Immigration Law in 2025: What Restaurants Should Expect
February 10, 2025, 11:00 am PST | Register here

Support of Chavez-DeRemer as U.S. Secretary of Labor: ORLA sent out a press release last week in support of former Congresswoman Lori Chavez-DeRemer. Congresswoman Chavez-DeRemer has a proven track record of supporting restaurant and foodservice operators and employees. Her voting record showcases her desire to protect the path to restaurant ownership for many prospective entrepreneurs. In addition, her support for Department of Labor apprenticeship programs has been noteworthy. The programs give employees opportunities to learn valuable skills as they pursue careers in the industry.

Oregon Tourism Leadership Academy to Support and Enrich Hospitality Champions

[Wilsonville, OR] – The Oregon Restaurant & Lodging Association (ORLA) proudly announces the sixth-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 sixth 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 fifth-year class will launch March 5 in Portland and conclude on the Central Coast during Winter of 2025. Participants include representatives from many sectors of the hospitality and tourism industry including destination management organizations, restaurants, chambers of commerce, lodging properties, and travel publications. View a roster for the sixth-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:

• Supporting and Empowering Oregon’s Tourism Industry
• Optimizing the Statewide Economic Impact
• Running Effective Tourism Oriented Organizations and Businesses
• Championing the Value of Tourism

The OTLA experience is designed for professionals currently serving Oregon’s tourism and hospitality industries. Industry professionals who will soon be responsible for similar levels of responsibility are also encouraged to apply for future academy programs.

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.

Class of 2025

• Sonya Agnello, General Manager, Pelican Brewing
• Amit Amin, VP of Operations/GM, ALKO Hotels
• Zavier Borja, Destination Stewardship Director, Visit Bend
• Sasha Bosco, Regional Programs Manager, Visit Central Oregon
• Michael Cavanaugh, Director of Destination & Industry Affairs, Travel Portland
• Cory Fox, Senior Service Manager, Portland Spirit
• Jenny Geers, Sales & Events, Tetherow Resort
• Heidi Hausler, Custom Publications Editor, Oregon Media
• Lennon Holden, Server, Midnight Morning / Boccelli's Ristorante
• Jon Isaacs, Executive Vice President, Public Affairs, Portland Metro Chamber
• Ithaca Janzen, Tourism Senior Specialist, Mt. Hood Territory - Clackamas County Tourism
• April Knudsen, Executive Assistant, Destination Stewardship Department, Travel Oregon
• Megan Lafortune, Director of Sales, The Allison Inn & Spa
• Greg Leo, Owner/Partner, The Leo Company, LLC
• Ariel Lessens, Executive Office Manager, Explore Tualatin Valley
• Makenzie Marineau, Government Affairs & Regional Leadership Teams Coordinator, ORLA
• Rose Naigus, Global Sales Coordinator, Travel Oregon
• Brian Saunders, Convention Services Manager, Travel Lane County
• Bobby Stricker, Publisher/Chamber Vice President, Oregon 101 LLC/Jacksonville Chamber of Commerce
• Mariah Surat, Coordinator, Community and Industry Programs, Tillamook Coast Visitors Association
• Liz Tate, Regional Director of Sales, Mereté Hotel Management

FOR IMMEDIATE RELEASE

MEDIA CONTACT: 
Greg Astley, Director of Government Affairs, ORLA
[email protected] | 503-851-1330

Oregon Restaurant & Lodging Association Strongly Encourages Congress to Approve Lori Chavez-DeRemer as U.S. Secretary of Labor

Wilsonville, OR – The Oregon Restaurant & Lodging Association (ORLA) is strongly supportive of the nomination of former Congresswoman Lori Chavez-DeRemer as U.S. Secretary of Labor and urges Congress to confirm her appointment.

“ORLA has had the opportunity to work with Congresswoman Chavez-DeRemer in the past on several issues both in her capacity in Congress and as a local elected official in Oregon and we strongly encourage Congress to confirm her appointment,” stated ORLA President & CEO Jason Brandt. “Her pragmatic, practical leadership style has been incredibly helpful to small businesses, especially restaurants, lodging properties and other hospitality and tourism-related owners and operators.”

Congresswoman Chavez-DeRemer has a proven track record of supporting restaurant and foodservice operators and employees. Her voting record showcases her desire to protect the path to restaurant ownership for many prospective entrepreneurs. In addition, her support for Department of Labor apprenticeship programs has been noteworthy. The programs give employees opportunities to learn valuable skills as they pursue careers in the industry.

“Her experience as a small business owner and her willingness to listen to all sides of an issue before developing solutions is exactly what we need in the U.S. Department of Labor right now,” continued Brandt.  “As hospitality businesses continue to try and make headway in the face of growing inflation, higher wages and benefits, and onerous government regulations, having a champion as Secretary of Labor who understands those challenges and will work to implement solutions is critical.”

Free Human Trafficking Prevention Training Available for Restaurants and Lodging Facilities Across Oregon

Wilsonville, OR—To honor National Human Trafficking Prevention Month, the Oregon Restaurant & Lodging Association (ORLA) announced today the renewal of its partnership with the nonprofit Businesses Ending Slavery and Trafficking (BEST), to make human trafficking awareness training available to all ORLA members and their staffs free of charge throughout 2025. BEST provides specialized training in human trafficking prevention. In partnership with ORLA, BEST’s Inhospitable to Human Trafficking training for the hospitality industry is available to help restaurant and lodging employees across Oregon learn the indicators of human trafficking and how to safely report it. The partnership between ORLA and BEST gives the hospitality industry in Oregon a tool that has been proven to prepare employees to be able to recognize human trafficking situations and assist in recovering more victims. 

"Our association is deeply committed to taking a leadership role in building stronger partnerships with like-minded organizations dedicated to anti-trafficking training," said Jason Brandt, President & CEO, Oregon Restaurant & Lodging Association. "As an industry, we have a critical responsibility to be part of the solution. Providing high-quality, no-cost training isn't just a priority—it's a fundamental obligation to society." 

Human trafficking networks rely on legitimate public-facing businesses to sustain their operations and infrastructure. Hotels, restaurants, and other hospitality businesses are used by human traffickers as places to recruit victims and connect victims with buyers and other exploiters. In 2023 the National Human Trafficking Hotline was contacted 461 times about suspected human trafficking incidents in Oregon, including 166 contacts by victims or survivors of human trafficking. There were 132 cases of human trafficking identified in Oregon in 2023, involving 248 victims.

The aim of ORLA’s partnership with BEST is to have even more human trafficking cases identified and reported across the state by equipping hospitality employees to recognize and report the behaviors that are the indicators of human trafficking.  

“The crime of human trafficking flourishes when traffickers co-opt legitimate businesses to exploit vulnerable people,” says Kirsten Foot, CEO & Executive Director for Businesses Ending Slavery and Trafficking. “Our partnership with ORLA is very important because it makes our human trafficking prevention training available for free to everyone employed by a member of ORLA. By becoming informed and equipped, everyone in hospitality industry can help victims get the help they need and prevent people from being trafficked.”

BEST’s Inhospitable to Human Trafficking is a 30-minute, online, video-based training. The training is available in English or Spanish, and it has been proven to increase hospitality employee reporting. Independent evaluators of BEST's hospitality industry training found trained employees were more likely to come forward to report human trafficking incidents to their managers. Evaluators also found that 97 percent of hospitality employee participants believe BEST’s training made their workplace safer. 

Legislative Updates on the Federal Front

Federal Court Blocks New Reporting Requirements for Small Businesses
A federal court has temporarily halted the implementation of new reporting requirements under the Corporate Transparency Act (CTA) that were set to take effect on January 1, 2025. These requirements would have mandated small businesses, including restaurants with less than $5 million in annual revenue and fewer than 20 full-time employees, to report detailed ownership and business information to the U.S. Treasury Department.

This matters to restaurant and lodging operators because noncompliance penalties were looming, and the requirements would have added administrative burdens to already stretched small business owners. The delay provides breathing room to better understand and prepare for potential future regulations. It remains to be seen how new Treasury Department leadership in 2025 will handle the CTA and its reporting requirements so operators should stay informed on how these requirements evolve.

AHLA Urges Congress to Protect Consumers
The American Hotel & Lodging Association (AHLA) this week urged congressional leaders to move lodging fee transparency legislation – the House-passed No Hidden FEES Act or the Senate’s Hotel Fees Transparency Act – to President Biden’s desk. These bills would protect consumers by establishing a single and transparent nationwide standard for mandatory lodging fee displays. 

These legislative efforts are aimed at fostering transparency and consumer trust in the hospitality industry. By addressing hidden fees through proposed federal standards, operators can ensure a more straightforward booking process, enhancing guest satisfaction and loyalty. Furthermore, the emphasis on anti-human trafficking measures underscores the industry’s commitment to ethical practices, reinforcing the role of hotels as safe and responsible businesses. In case you weren't aware, ORLA partners with Businesses Ending Slavery and Trafficking (BEST) to provide FREE human trafficking training for association members and their staff. This comprehensive course about human trafficking is just 30-minutes, and it can help protect your hotel or restaurant – maybe even a life. Visit ORLA's website for more information.

Liz Dahlager, COO of Mereté Hotel Management, Named One of Portland Business Journal's Executives of the Year 2025

​Eugene, OR – Mereté Hotel Management is proud to announce that Liz Dahlager, Chief Operating Officer, has been recognized as one of the Portland Business Journal's Executives of the Year 2025. This prestigious award honors outstanding leaders in the Portland and greater Oregon business community who demonstrate exceptional vision, leadership, and commitment to their organization’s growth and the community.

The award will be presented during an awards luncheon on Thursday, January 23, 2025, at the Hilton Portland, located at 921 SW 6th Avenue, Portland, OR. The event will celebrate the achievements of Liz and her fellow honorees, showcasing their significant impacts on the local economy and their respective industries.
 
Liz Dahlager has been instrumental in driving growth and operational excellence at Mereté Hotel Management, overseeing a portfolio of 20 properties that have consistently delivered exceptional guest experiences. Her innovative strategies and dedication to growing the company have not only enhanced the company’s performance but have also set new standards within the hospitality industry. Liz currently serves as Secretary on the Oregon Restaurant & Lodging Association's Board of Directors.
 
“Receiving this honor is a testament to the hard work and dedication of our entire team at Mereté Hotel Management,” said Dahlager. “I am truly grateful for the support of my colleagues and the trust of our hotel owners, which empowers us to find innovative ways to deliver superior results and elevate the hospitality experience for guests.”

For more information about Mereté Hotel Management and its commitment to excellence in hospitality, please visit www.meretehotels.com.
 
About
Mereté Hotel Management has been operating hotels for 30 years and is an award-winning full-service hotel management company based in Springfield, Oregon, with hotels located throughout the Pacific Northwest. Mereté operates hotels under licensing agreements with Marriott International, Hilton Worldwide, Hyatt Hotels Corporation, IHG Hotels and Resorts, Wyndham Hotels and Resorts, and Choice Hotels International. For additional information about Mereté Hotel Management services, please contact us at [email protected].

For media inquiries, please contact Allison Westerhoff, Executive Assistant.

​2025 What’s Hot Culinary Forecast from the National Restaurant Association predicts top menu trends for next year
​
[Wilsonville, OR] – The National Restaurant Association's 2025 What’s Hot Culinary Forecast is here, revealing top trends set to shape the nation’s menus with a fresh focus on flavor, wellness, and sustainability. This year, consumers can expect restaurant menus to buzz with wellness-enhancing mushrooms, honey-infused creations with a spicy twist, and the vibrant tastes of Southeast Asia. Today’s diners are not only craving bold flavors but are also prioritizing environmental consciousness, value, and well-being in every bite. 

The report, based on the insights of thought leaders in the culinary world, highlights the top trends that will shape the culinary landscape in the coming year. Among the hottest trends identified, sustainability and local sourcing emerged as the top overall trend on the list, with industry experts noting that customers increasingly seek out restaurants that offer locally sourced, environmentally friendly options. 

In the “top ingredients” category functional mushrooms are expected to become a real hit in wellness-centric dishes. Earthy fungi are now being explored by chefs everywhere as mushrooms offer a variety of perceived health benefits and can be used in everything from pasta dishes to coffee to delish desserts. Meanwhile hot honey—a sweet-and-spicy sensation—is heating up everything from pizza to ice cream. Leading customer cravings in cuisines, Southeast Asian flavors take the top three spots for “top dishes”. Korean, Vietnamese, and Filipino cooking are capturing Americans’ attention for their unique, bold profiles that balance flavor and wellness.

“This year’s forecast highlights a strong shift toward enhancing both individual wellness and the health of our planet,” said Lori Little, Director of Communications. “As customers seek sustainable choices and exciting new flavor experiences, restaurants are responding with options that emphasize locally sourced ingredients and innovative menu offerings. The popularity of Southeast Asian flavors also speaks to a more adventurous consumer palate, with many diners interested in global cuisine that brings added depth to their dining experiences.”

Top 10 Overall Trends for 2025:

1. Sustainability and Local Sourcing – Eco-friendly practices are on the menu as diners increasingly prefer locally sourced ingredients and waste-reducing efforts that support the planet and local farms.
2. Cold Brew – Cold brew beverages are cooler than ever, satisfying those seeking energizing, smooth, and refreshing drinks without the bitterness. 
3. Korean Cuisine – With its spicy, tangy, and umami-rich flavors, Korean cuisine is sizzling in popularity, satisfying diners’ thirst for adventurous and bold meals.
4. Hot Honey – Sweet with a kick! This honey variation is heating up dishes, adding a spicy buzz to everything from fried chicken to ice cream.
5. Vietnamese Cuisine – Light, herbaceous and packed with fresh flavors, Vietnamese food is ideal for health-conscious diners who love a balanced, flavorful meal. 
6. Hyper-Local Beer & Wine – These drinks put the “cheers” in local flavors, connecting customers to regional brews and supporting nearby craft producers.
7. Fermented/Pickled Foods – From kimchi to pickled veggies, these zesty, tangy flavors are in a pickle to please diners who love a unique flavor punch.
8. Wellness Drinks – Functional beverages packed with ingredients like vitamins and probiotics are taking center stage, offering a sip of wellness in every glass. 
9. Creative Spritzes – Refreshing, light and often low-alcohol, spritzes are sparking up the beverage scene, delivering a bubbly experience without the buzz.
10. Value Deals – With inflation still on consumers’ minds, value-focused deals are keeping dining out accessible for budget-conscious patrons.

“Macro trends reflect the bigger-picture priorities of today’s consumers, extending beyond just what’s on the plate to convenience, creativity, and efficiency,” Little added. “As the restaurant industry tackles challenges like labor shortages and changing consumer values, operators are innovating with streamlined menus, pre-prepped ingredients, and inventive flavors that balance efficiency with excitement. This year’s forecast celebrates both novelty and nostalgia, offering modern twists on familiar favorites and globally inspired flavors that make dining out a memorable experience.”

The National Restaurant Association surveyed nearly 300 culinary and industry professionals in the United States in October 2024.

ORLA members can find this report in addition to a library of industry intelligence and resources by logging into the Member Portal.

As guardians of hospitality establishments, hotel security personnel play a crucial role in ensuring the safety and well-being of guests. Beyond the expected tasks of preventing theft or maintaining order, hotel security professionals have the power to save lives by being trained to identify and respond to signs of human trafficking. Human trafficking is a pervasive issue that often thrives in the shadows of hotels, making it essential for security teams to be equipped with the knowledge and skills to spot potential cases so they can safely intervene.

Understanding Human Trafficking
Human trafficking is a complex crime that involves the exploitation of individuals for labor or commercial sex acts through the use of force, fraud, or coercion. In the context of hotels, victims of human trafficking may be brought in by traffickers who use these establishments as venues to exploit and control their victims, and to meet sex buyers.

Potential Signs of Human Trafficking
Recognizing the warning signs of human trafficking is paramount for hotel security personnel in identifying and addressing potential cases. By understanding the indicators of trafficking, security teams can act as front-line responders in safeguarding vulnerable people who may be at risk.

Physical Indicators
Physical signs of human trafficking may include untreated physical injuries, bruises, or other visible injuries. Victims of human trafficking may show signs of neglect or abuse, which can be detected by observant security personnel during routine patrols or interactions.

Behavioral Indicators
Behavioral cues can also signal potential human trafficking situations. Victims may exhibit fear, anxiety, or a reluctance to engage with others—especially when accompanied by controlling individuals who might speak on their behalf. Security staff trained to notice behavioral patterns can intervene and provide assistance to those in need.

Presence of Control
One of the key indicators of human trafficking is the presence of individuals who exert control over another person’s movements, communication, or decision-making. In hotels, security personnel might encounter situations where guests are not allowed to speak freely or appear to be under the influence of another party. Recognizing these controlling dynamics can help security teams identify and support potential victims of trafficking.

The Role of Hotel Security
Hotel security staff can be the first line of defense in combating human trafficking within the hospitality industry. By receiving proper training and education to be able to quickly recognize the signs of human trafficking, security teams can make a significant impact in preventing these crimes and providing support to victims.

Training and Collaboration
Training hotel security staff to recognize and respond to human trafficking is essential in creating a safe environment for guests and employees. BEST’s Inhospitable to Human Trafficking training, is a fundamental tool for property training all hotel employees, including security teams. Security personnel can collaborate with local law enforcement agencies to report suspicious activities, share information, and assist in investigations related to human trafficking cases occurring on the hotel’s premises.

Impact of Training
Equipping hotel security personnel with the tools to identify and address human trafficking can have a profound impact on the lives of victims who are often suffering from extrema trauma and abuse. By intervening and connecting victims to supportive social services, security teams can help break the cycle of exploitation and provide a path to safety and recovery for survivors of human trafficking.

Conclusion
Hotel security staff play a critical role in combatting human trafficking and ensuring the safety and well-being of all individuals who pass through their doors. By training security personnel to recognize the signs of trafficking and empowering them to take appropriate action, hotels can create a safer environment for guests and contribute to the fight against this pervasive crime. It is imperative for hotels to prioritize training to be able to spot human trafficking in order to protect vulnerable people and ensure the safety of all guests. | Katie Amodei, BEST


Katie Amodei is the communications director for the nonprofit, Businesses Ending Slavery and Trafficking (BEST), which is a dedicated to working with businesses to disrupt human trafficking. BEST provides awareness raising, consultation, and training for businesses across the United States.

To sell alcohol in Oregon, a business must carry at least $300,000 of liquor liability coverage. Unfortunately, the cost for this mandatory coverage — and the minimum premiums that insurance companies are charging — keep rising, placing increased financial pressure on the Oregon hospitality industry. 

Just one liquor liability claim can place your hospitality business or event venue in fiscal jeopardy. Here’s a brief overview of the challenges, along with steps you can take to protect your establishment.

The liquor liability landscape
Many restaurants, bars, and taverns are facing double-digit premium increases. Why? Over the past five years, liquor liability claim frequency and severity have grown significantly, along with the litigious environment. 

Underwriters look at historical data to estimate future costs. With the rise of high-profile lawsuits and multi-million-dollar judgments, the historical data is no longer adequate for forecasting losses. As a result, fewer insurers are willing to underwrite liquor liability. And those who do are pricing the coverage conservatively.

Delayed reporting
Liquor liability claims often emerge weeks or months after an injury occurs. In Oregon, an injured party must provide written notice to the alcohol provider within 180 days of the incident in order to pursue a claim. Then, they have up to two years from the incident date to file a liquor liability lawsuit.

Many plaintiffs wait until day 179 to provide the written notice and day 729 to file the lawsuit. During that elapsed time, you may experience staff turnover. If you have security cameras and only keep the video footage for 30 days, important evidence may be long gone. How do you remember a specific patron from six months ago or two years ago?

The unpredictability and delayed reporting of liquor liability claims contributes to insurer’s reluctance to take on the risk.

Employee training: The cornerstone of your liquor liability defense
Employees are your first line of defense against potential liquor liability claims. Train them beyond state-required basics so they know how to:

1. Prevent underage drinking through careful ID inspection: Some establishments are asking all patrons for ID, including 80-year-old grandmothers. But do your employees know the acceptable forms of ID? Can they spot a fake ID? Bring in an expert who can teach your workforce how to identify underage patrons. Also, let your staff know that serving alcohol to an underage patron is a fireable offense. 
2. Identify the signs of intoxication: Slurred speech and inability to walk in a straight line are obvious signs of impairment. But employees need training and practice to discern more subtle signs of alcohol, marijuana, or other drug use. If a bar hopper arrives, already under the influence, do employees know not to serve alcohol to the patron and to report the situation to a manager?
3. Communicate effectively with patrons and managers: As a manager, you are “captain of the ship.” You have the final say on whether to deny alcohol service. Ask employees to come to you any time they have a question about whether to serve. Teach them what to say/not say to patrons and when to loop you into the communication. Show them what to do if a patron becomes angry or demanding.
4. Document incidents: Once you cut someone off, document what you did, when, and why. Consistent documentation can make the difference in how a jury views your establishment. 

No documentation, no defense
Even establishments who are doing all the right things can find themselves named in a liquor liability lawsuit. This is why it’s crucial to document incidents thoroughly.

In a recent case, state police came into a bar within 48 hours of an incident, so the establishment knew about a potential liquor liability claim right away. The manager was able to secure video footage, point-of-sale data, and other documentation, which later proved pivotal in minimizing the claim. The bar had video of the specific table, knew exactly what they had served, and what the patron had consumed. 

Do you have a “red book”? This is Oregon’s name for an incident log (each state calls it something different). In this book, you document any liquor-related incidents, such as a brawl, dating violence, or other event. Write as much detail as possible about what happened, when, which server(s) witnessed the incident, etc. If you have video on premises, there needs to be a procedure to pull and store the video related to the incident. Similarly, you want to capture all the point-of-sale data related to the incident, so you have proof of what you served to the patron(s).

All employees need training on the documentation process and its importance. Check the incident log daily to make sure your team is documenting events thoroughly. If a claim occurs and you’re missing documentation, there will be a presumption of liability. In contrast, if you have video, an incident log, and point-of-sale data, you have a way to defend your business. Documentation can lessen the impact of a potential claim.

The role of policies, procedures, and operational controls
Do you have written policies governing whether you give doubles or stop serving shots after certain hour? Do your bartenders have specific procedures for communicating with one another — so if you deny service to Johnny, he doesn’t try to get a drink from a different bartender? 

If you suspect a patron may have over-consumed, do you pay for a rideshare to get the person home safely? 
Implementing best practices for managing liquor liability will not prevent lawsuits, but you position yourself for a better outcome. You want a jury (and your insurance company) to see that you consistently take well-thought-out precautions to keep you customers and community safe. | Rob Hoover, Risk Strategies

About:
​Rob Hoover of Risk Strategies is a national expert on liquor service safety. At 15, Rob started as a potato peeler in a small, family-owned diner. Today, he’s an industry insider with deep knowledge of day-to-day hospitality challenges. For the past 20 years, he’s helped hospitality businesses as a risk management and insurance advisor. Rob Hoover of Risk Strategies Fournier Group manages ORLA’s Hospitality Insurance Program (HIP). Contact him to for more information on any of the topics in this article.

Measuring Advocacy ROI | Elections & Measures | Oregon Champions Recognized

Update 10.31.24:

How the Election Could Impact Industry Priorities: The U.S. is in a record-breaking period of “change elections.”  In each of the last 5 national elections, there’s been a change in party control of the U.S. House of Representatives, U.S. Senate, or the White House. The National Restaurant Association policy team takes a look at the likely course of action for some of our industry’s priority issues under the array of possible election outcomes. Get the full assessment.

All Hands on Deck to Defeat the Costly Tax on Sales: ORLA worked with the No on Measure 118 campaign to create an infographic that illustrates the impact Measure 118 will have on restaurants specifically. To help spread the message, check out the growing collection of collateral available through the campaign’s Action Center.

Oregon Hospitality's ROI on ORLA Advocacy: In case you did not realize, ORLA is the only statewide association defending Oregon hospitality businesses from unwanted local meals taxes, local room tax increases and other government revenue attempts to unfairly target our industry. As a reminder of what ORLA has been able to achieve together on this front, take a look at the Advocacy ROI summary and see how this advocacy work could impact your bottom line.

Election Media Guide for Portland Businesses: With the upcoming election, Travel Portland continues to monitor election news and create strategies and messaging to respond when necessary and appropriate. Acknowledging how potential demonstrations may impact our community and businesses, Travel Portland worked with a Strategic Communications agency to craft a communications guide tailored for use by hoteliers and small businesses. This succinct media kit provides key information to address potential customer concerns during this election season. ORLA was asked to help share these resources in the hope you and your teams find value in the information.

Help shape the 2025 Federal Agenda: What are the trends and challenges that will define your business in 2025? Restaurant members are encouraged to complete the National Restaurant Association’s 2025 Business Conditions Survey. Your input will provide valuable data to help illustrate how current business conditions are impacting the industry. Learn more with the Association’s latest 90-Second Update.

Recognizing Industry Champions: Last month, five industry members and one allied member were honored in front of a three hundred of their peers at the ORLA Hospitality Industry Awards dinner. One of our honorees was Sandra Reyes, Guest Services Agent at the SaltLine Hotel in Seaside, recognized for her innate ability to make every person in the hotel feel welcome with the “Aloha Spirit.” Watch her story along with our other 2024 award recipients on ORLA's YouTube channel.

ERTC Refunds Back in Process: The long-delayed Employee Retention Tax Credits (ERTC) are being processed for eligible business owners who have been waiting on these refunds. The IRS says almost 400,000 claims worth $10 billion are being processed for eligible business owners who applied for tax refunds under the Covid-era program.

​“Our industry's unsung heroes are the passionate people who redefine hospitality every day,” said Jason Brandt, President & CEO of the Oregon Restaurant & Lodging Association. “These recipients exemplify the dedication and excellence that inspire us all.”

Katherine Lam, President & CEO of Bambuza Hospitality Group, is a successful entrepreneur with an unstoppable vision that has driven the growth of Bambuza Hospitality Group to 13 concepts and 5 brands in 4 states. She has also made it part of her mission to help empower young women entering the industry. As a woman of color and business owner, Katherine sets a beautiful example for her daughters as well as the next generation looking to find success in hospitality. 

Eli Ramirez, Regional Hotel Manager for Escape Lodging, first started at The Ocean Lodge in the housekeeping department 18 years ago. Quickly advancing to supervisor, then to the Front Desk, and the Assistant General Manager position, he took the helm as General Manager of the hotel in 2020. Now as Regional Hotel Manager for Escape Lodging, Eli looks back at his experiences with a unique perspective and compassion for his team, as well as a comprehensive understanding of business operations. 

Pamela Hansen, Newport Area HR Manager for Hallmark Inns & Resorts, oversees HR for 252 employees and accounting activities for four high-volume properties. She makes it her mission to meet with every one of the employees and ensure their needs are heard. Pamela not only serves as a beacon of information for staff but also a valuable resource for her employers. She embodies the company’s core values by emanating kindness and respect, and she constantly looks for ways to support her team. 

Sandra Reyes, Guest Services Agent for the SaltLine Hotel, makes first impressions as memorable, genuine, and welcoming as possible with every guest that walks in the lobby. Originally from Hawaii, it’s in Sandra's nature to share the “spirit of aloha” with every encounter. Sandra is frequently mentioned in guest reviews for “going above and beyond” and making their stays both wonderful and memorable.  

Paul Paz, Trainer and Founder of WaitersWorld, has a true passion for the restaurant industry. Over his 45 years as a restaurant server, he has not only raised the bar for excellence in service, but he has been a tireless champion for hospitality. He spends countless hours training industry members in customer service, providing them with foundational skills to be successful. He also dedicates time to engage with high schools, share his career journey in the classroom, and inspire our future workforce.

Willamette Valley Vineyards is recognized as an organization that has made innovative contributions to support and grow Oregon’s hospitality industry and also leads the way in providing exceptional guest experiences. Willamette's CEO, Jim Bernau, has long been an advocate for the wine and food industries, helping shape public policy by highlighting hospitality and tourism organizations as foundational to our communities by providing thousands of jobs.

Nominated by their peers, these award recipients were recognized in front of over 300 delegates at the ORLA Hospitality Conference, September 22-23, held at the Riverhouse Lodge in Bend, Oregon.

Watch the videos for each award recipient on ORLA’s YouTube channel.  For more information on the ORLA Hospitality Awards, visit www.Oregonrla.org/nominate. To learn more about the Oregon Restaurant & Lodging Association, visit www.Oregonrla.org. 

ABOUT ORLA
​
ORLA is the leading business association for the foodservice and lodging industry in Oregon. A not-for-profit trade organization, ORLA represents over 3,000 member units and advocates for over 10,000 foodservice locations and over 2,400 lodging establishments in Oregon. The hospitality industry is the second largest business sector behind healthcare. In 2023, our industry provided over 179,223 jobs to working Oregonians and brought in over $14 billion in annual sales for Oregon.