Meet Your Elected Leaders / Service Animals / Small Business Grants

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

From the Desk of Jason Brandt, ORLA President & CEO

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

Recently, ORLA has:

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

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

Guest Blog | Oregon Beverage Alliance

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

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

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

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

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

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

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

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

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

Today's press release from the National Restaurant Association:

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

​Advocating for Third Party Delivery Fee Caps
ORLA has been participating in the drafting and adoption of a permanent third-party delivery fee cap for the City of Portland along with other stakeholders and the Mayor’s office in a transparent collaboration with input from all sides. See the latest draft here.
 
During the pandemic, the city of Portland adopted a temporary 10% cap on third-party delivery fees to help restaurants. This past June, ORLA was instrumental in securing an extension of the cap another eight months. Now, the city is looking to adopt a permanent cap of 15% along with protections for restaurants. The ordinance is consistent with similar approaches taken in recent months by Seattle and San Francisco and its provisions offer strong protections and support to restaurants and food carts.  
 
This approach also reduces the likelihood of continued consumer-facing fees or constrained delivery radiuses that may negatively impact restaurant sales. Additionally, this policy will require food service platforms to provide a reasonable level of service at or below a 15% commission rate in the City. It also seeks to protect restaurants from being penalized or otherwise disadvantaged from opting into the 15% capped rate. The cap on takeout commissions will be 4% under this policy.    
 
Other notable protections and operational standards that support local restaurants and food carts include:

• Requires food delivery platform to notify all currently contracted restaurants in writing that they have an option to select the 15% or lower capped fee once this policy is adopted. This notification must be available in multiple languages reflective of the Portland community.
• The included language requires platforms to clearly define and explain all fees and commissions associated with contracted services, including the transaction fees that may be passed on from payment processors to restaurants by platforms. Transaction fees may not be more than the platforms themselves are charged by payment processors, and this rate must be able to be clearly communicated in restaurant contracts and substantiated upon request.
• Third party food platforms shall not disclose any info about a restaurant, including its menu or contact information, without the restaurant’s consent.
• Delivery platforms shall not restrict the prices that a restaurant may charge for food and/or beverages.
• There is a strong enforcement mechanism in this ordinance including fines for non-compliance. Current complaints may be filed here, and similar recourse will be available in the future following the adoption of this ordinance.

 
ORLA is pleased to have been instrumental in the creation of this new policy to protect restaurants and consumers.

Next Steps: The final ordinance language will be filed with the Council Clerk. This item has been scheduled for a first reading as a time-certain item at the Portland City Council meeting on 10:40am on Wednesday, December 7. Following the first reading, it would move to a second reading and vote for adoption on Wednesday, December 14. 
 
Contact Greg Astley, ORLA Director of Government Affairs if you are interested in providing public testimony on December 7.

Election Recap: Many Close Races, Some Still Too Close to Call
[Numbers updated 11/6/22 from original post on 11/14/22]
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Voter turnout in Oregon for midterm general elections is typically around 70%. The results below were pulled from the Secretary of State’s site as of 3:45 p.m. Tuesday, November 15, 2022, and reflect a 62% turnout.
 
This is the first Oregon Election where ballots did not have to be received by 8:00 pm on election day, but did need to be postmarked by election day. So, there is no historical perspective if this might benefit one party over the other. 
 
On the Federal side, Oregon gained an additional Congressional seat. Although that race, the 6th Congressional, is still too close to call, it looks like the Republicans in Oregon will gain at least one seat in Congress, the redrawn 5th Congressional District. 
 
In the Governor’s race, Christine Drazan has conceded the race to Tina Kotek. Betsy Johnson conceded on Election Day after the initial returns.
 
It appears most of the Senate races are known at this time. The Democrats held a 18-12 super majority which at this point seems to be reduced to at least 17-13, with the only race still up for grabs being the Oregon City-Gladstone seat held by Republican Bill Kennemer. Kennemer and challenger Mark Meek (D) are locked in a tight race with Meek leading by 0.68% or just 397 votes. This seat is in Clackamas County so there should be a fair number of votes still to count. 
 
The House has more races where it is too soon to call. The Democrats currently hold a 37-23 super majority. Democrats appear to have enough seats to retain control with 32 races that seem to be settled. The Republicans should win 23 seats for sure. That leaves five seats up for grabs and too close to call still.  Democrats would have to win four of the five to hold the super majority in the House. 

Governor: 

• Kotek (D) – 47.10% – Difference between Kotek & Drazan = 67,365 votes
• Drazan (R) – 43.44% – Drazan has conceded
• Johnson (I) – 8.62%

 
BOLI: 

• Stephenson – 60.86% – Difference = 319,556 votes        
• Helt – 38.49%

 
CD4: 

• Hoyle (D) – 50.91% – Difference = 25,866 votes
• Skarlatos (R) – 42.9% – Skarlatos has conceded

 
CD5:

• Chavez-Deremer (R) – 50.91% – Difference = 6924 votes
• McLeod-Skinner (D) – 48.82% – McLeod-Skinner has conceded

 
CD6:

• Salinas (D) – 49.79% – Difference = 5404 votes
• Erickson (R) – 47.76%

 
M111 (Health Care as Right):

• No – 50.65% – Difference = 23,185 votes
• Yes – 49.35% 

 
M112 (Slavery Language in Constitution):

• Yes – 55.66% – Difference = 201,231 votes
• No – 44.34%

 
M113 (Legislative Absences):

• Yes – 68.31% - Difference = 653,534 votes
• No – 31.69%

 
M114 (Gun Sales):

• Yes – 50.90% - Difference = 32,630 votes
• No – 49.10%

 
State Senate: 
Current balance is 18 D, 11 R, 1 I.  If those currently leading below hold, balance would be at 17 D, 12 R, 1 I. It appears to be down to one competitive race – SD20. 
 
SD3:

• Golden (D, Inc.) – 51.79% - Difference = 2341 votes
• Sparacino (R) – 48.09%         

 
SD10: 

• Patterson (D, Inc.) – 53.42% - Difference = 3938 votes
• Moore-Greene (R) – 46.44%                        

 
SD11 (open seat):

• Thatcher (R) – 52.68% - Difference = 2318 votes
• Walsh (D) – 47.08%

 
SD13 (open seat):

• Woods (D) – 57.59% - Difference = 8646 votes
• Velez (R) – 42.32%

 
SD16 (open seat): 

• Weber (R) – 56.60% - Difference = 9362 votes
• Busch (D) – 43.26%

 
SD20:

• Meek (D) – 50.28% - Difference = 397 votes
• Kennemer (R, Inc.) – 49.60%

 
SD26 (open seat): 

• Bonham (R) – 59.04% - Difference = 11,914 votes
• Mason (D) – 40.83%

 
State House: 
Current balance is 37 D, 23 R.  If those currently leading below hold, balance would be at 35 D, 25 R. There are several very tight races left.
 
Pretty Wide Margins...
 
HD12 (open seat): 

• Conrad (R) – 57.53% - Difference = 5212 votes
• Emmons (D) – 42.36%

 
HD19 (open seat):

• Anderson (D) – 54.21% - Difference = 2344 votes
• Sullivan (R) – 45.65%

 
HD21 (open seat):

• Mannix (R) – 51.67% - Difference = 1552 votes
• Navarro (D) – 45.44%

 
HD22 (open seat):

• Cramer (R) – 51.80% - Difference = 630 votes
• Medina (D) – 48.00%

 
HD24 (open seat):

• Elmer (R) – 55.64% - Difference = 2929 votes
• Ernst (D) – 44.23%

 
HD31 (open seat): 

• B. Stout (R) – 59.44% - Difference = 6758 votes
• Sorace (D) – 40.33%

 
A Little Closer...
 
HD7:

• Lively (D, Inc.) – 51.68% - Difference = 1112 votes
• A. Stout (R) – 47.72%

 
HD32 (open seat): 

• Javadi (R) – 51.26% - Difference = 912 votes
• Laity (D) – 48.59%

 
HD40 (open seat):

• Hartman (D) – 50.21% - Difference = 161 votes
• Baker (R) – 49.69%

 
HD48 (open seat):

• H. Nguyen (D) – 51.39% - Difference = 681 votes
• Masterman (R) – 48.47%

 
HD49:

• Hudson (D, Inc.) – 52.08% - Difference = 905 votes
• Lauer (R) – 47.70%

 
HD50:

• Ruiz (D, Inc.) – 51.70% - Difference = 836 votes
• Salvador (R) – 48.10%

 
HD52 (open seat):

• Helfrich (R) – 52.50% - Difference = 1611 votes
• Long (D) – 47.37%

 
HD53 (open seat):

• Levy (D) – 50.33% - Difference = 278 votes
• Sipe (R) – 49.56%

 
Other State House Races of Note
These races include restaurant operators running for public office (McEntee, Nguyen, Bynum).
 
HD10:

• Gomberg (D, Inc.) – 56.77% - Difference = 5026 votes
• McEntee (R) – 43.10%

 
HD38: (open seat)

• D. Nguyen (D) – 68.07% - Difference = 13,363 votes
• Firmin (R) – 31.86%

 
HD39:

• Bynum (D, Inc.) – 54.86% - Difference = 2632 votes
• Haynes (R) – 44.98%

Keeping Alcohol Out of The Hands of Minors

“Can I see your ID?” can be a refreshing and somewhat amusing question for those of us who ‘comb gray hairs.’ Such a request can catch some customers off guard; as asking them to rummage through their purses, pockets or ‘fanny packs’ is never a fun chore. However, keeping alcoholic beverages out of the hands of minors is a serious responsibility that front-of-the-house staff take on and must monitor throughout their shifts.

Alcohol is the number one abused controlled substance by teens. A 2019 Center for Disease Control survey revealed that 29 percent of high school students reported drinking alcohol within the last 30 days while a shocking 17 percent rode with a driver who had been drinking. These statistics show how serious the issue is and how vigilant hospitality businesses need to remain to prevent alcohol from getting into minors’ hands.

So why is keeping alcohol out of the hands of minors so important? Besides being illegal, alcohol drastically impacts minors’ ability to make sound judgements and sets them down a dangerous path for their future. Research shows that people who start drinking before the age of 15 are five times more likely to develop an alcohol use disorder later in life. 

To confront this problem, restaurant and bar owners need to be proactive by ensuring there is an ongoing discussion with front-of-the-house staff. Bars and restaurants should:

• Ensure your staff is up to date on their Alcohol Service Permit training
• Set regular check-in meetings with your frontline staff to discuss your business’ atmosphere
• Ask staff to immediately report any attempts by minors to purchase alcohol to management
• Avoid overcrowding your business
• If you are holding a large event, consider implementing ID checks, wrist bands, or establish drinking areas where minors are not allowed 
• Talk to your OLCC Inspector or local law enforcement about any concerning trends.

Even with all that effort, minors still can be deceitful. Fake IDs are a common occurrence, and some minors look older than they actually are. College towns are particularly prone to fake ID problems and our Inspectors have received piles of these IDs from businesses. This is why it is so vital for bar and restaurant operators to stay on top of employee training, so staff are prepared to catch a fake and prevent a sale.

Frontline staff should feel empowered to ask questions and trust their instincts when in doubt. Asking a questionable patron details about their ID can reveal a lot. 

• Was the patron able to correctly identify the birthdate and address on the ID?
• Did they get anything wrong or hesitate?
• Does something about their appearance (e.g., eye color, hair, height) seem off from the ID?

Ultimately, all servers should remember they have the right to refuse a questionable sale.

Due to the serious impacts of underage drinking, the OLCC is charged with conducting minor decoy operations. In order to carry out this charge, the OLCC employs minors between 18-20 years old who look under the age of 26. These decoys attempt to purchase alcohol or marijuana at OLCC licensed businesses. If asked for identification, the minor decoy shows their own valid Oregon identification, which indicates they are underage. Minor decoys do not disguise their real age or encourage the sale of alcohol or marijuana. 

While not the most popular part of the agency’s mission, minor decoy operations uncover when businesses become too lax and forget the seriousness of their responsibilities. When marijuana became legal, retailers had a great deal to learn about running a front-facing legal operation. One challenge that was identified quickly was preventing sales to minors. As reports came in about such suspected sales, the OLCC responded by initiating minor decoy operations on the budding market.
 
In late 2017, the first set of operations showed that the industry was not taking the issue seriously with an 81 percent compliance rate. The Commission responded by increasing the penalty for any sale to a minor and engaged in a campaign to educate licensees and worker permit holders of their responsibilities. In January of 2018, the Commission reengaged in minor decoy operations and saw compliance improve to 89 percent.

Establishing a name for a business takes time, dedication, and hard work. Not being proactive and enabling minors to drink in your establishment can endanger all of that work and put lives at risk. It is vital for the health of Oregonians that the hospitality industry work to prevent minors from obtaining alcoholic beverages. OLCC Inspectors are available to meet with your staff to provide education and tips on how you can prevent selling alcohol to minors. | Oregon Liquor and Cannabis Commission

Homeless Camping Ban / Lottery Retailer Meeting / Restaurant Revitalization Funds

An End to Unsanctioned Camping in Portland
Portland City Council approved a plan to ban unsanctioned camping whereby Portlanders experiencing homelessness will be moved from undesignated areas to available shelter locations. ORLA Government Affairs Coordinator Makenzie Marineau testified in favor of the proposal last week. In addition, we provided testimony at the Multnomah County Commission meeting in support of a good neighbor agreement between the County and businesses surrounding their new Behavioral Health and Resource Center located behind the Benson Hotel.

ORLA Lottery Subcommittee Relaunches
Next week we're relaunching our Lottery Subcommittee made up of ORLA members who rely on solid working relationships with Oregon Lottery staff and the Oregon Lottery Commissioners. If you’re a Lottery Retailer and would like to be involved, reach out to ORLA’s Director of Government Affairs Greg Astley with any questions. The subcommittee will be focusing on preparing for the next negotiation on commission rates with lottery staff, the potential for geocached in-game sports betting exclusive to bars/restaurants with retailer licenses, and progressive jackpots for ORLA members on video lottery terminals. Those issues and more will keep the group moving forward through 2023.

Association, Sponsors Urge SBA to Release Last $180M in RRF
The 4 sponsors of the RESTAURANTS Act (which became the RRF) sent a letter to the Small Business Administration this week demanding answers about the $180M in unobligated RRF money. U.S. Reps Brian Fitzpatrick (PA-01) and Earl Blumenauer (OR-03) and Sens. Roger Wicker (MS) and Kyrsten Sinema (AZ) wrote a letter to Isabel Guzman, administrator of the SBA, urging for a release of all unobligated funds from the RRF no later than Nov. 14, 2022. The National Restaurant Association has been working with Congress since July to urge SBA to disburse the funds, citing over 177,000 restaurant applicants who are desperately waiting for word on whether they will ever receive funding. Read the latest letter.

AHLA Honors Native American Heritage Month
November is National Native American Heritage Month, and AHLA is honoring the rich history and cultures of American Indian, Alaska Native and Native Hawaiian communities in the United States. The association has developed educational resources to support your individual DE&I learning journey:

• AHLA Foundation’s best practices guide
• National Park Service resources for Native American Heritage Month
• National Congress of American Indians

Restaurant Operator Survey for November
As the National Restaurant Association and state restaurant associations continue to advocate on behalf of the industry, please help us quantify and further illustrate how current business conditions are impacting the restaurant industry. The Association Research Group developed a brief survey designed to collect important data to inform our ongoing advocacy activities. Restaurant operators: Please take a few minutes to complete the survey.

ORLA keeps members informed and educated with the latest information, industry intelligence and research via several channels. In addition to the blog, members receive more comprehensive insights via the monthly Insider e-newsletter and access to the Member Portal with data and research. 

​Not a member yet? Visit our Membership page or reach out the ORLA Regional Representative nearest you.

ORLA Regional Meetings / Oregon Paid Leave / Hiring Practices / Feeding Kids Healthy Options

Want a Seat at the Table?  Join us at a Regional Meeting
ORLA members are encouraged to attend one of the 11 regional meetings taking place across the state between November–January. We're hosting these meetings for members and new legislators before they go to Salem in February for the 2023 Legislative Session. Regardless of how the 2022 election turns out, we will have a new Governor, a new Bureau of Labor and Industries Commissioner, and a record number of new faces in our State House and State Senate. We need to make sure our elected officials understand our industry issues and can be partners with us in improving the climate for small businesses in Oregon. While these hosted events are free for members to attend, an RSVP is required.

Are You Ready for Paid Leave Oregon?
Oregon’s new paid family and medical leave insurance program, Paid Leave Oregon, will soon become operational. Employers must submit payroll contributions to fund the program beginning Jan. 1, and employees can start applying for benefits on Sept. 3. Many employers are still weighing whether to participate in the state-administered leave program or an equivalent program offered by an insurance provider. As a reminder, ORLA is actively looking into private sector solutions for an equivalent plan and will keep members posted. In the meantime, we have developed a one-pager that outlines key dates and helps answer some questions regarding Oregon’s new program. In addition, Oregon Business & Industry hosted a webinar this week with Laura Rosenbaum, an employment attorney with Stoel Rives, and Jessica Bolar, senior product manager for paid family and medical leave with The Standard and covered much of what employers need to know.

Top 5 Ways to Beat the Hiring Crisis (webinar)
Today's job market is exceedingly competitive. Almost every restaurant/hotel is struggling to stay staffed, and they're all looking for someone who is ready to return to work. With so much demand, you'll need a major competitive advantage if you want a chance at landing applicants. ORLA recently co-hosted a webinar presented by our allied member, Workstream, covering tactics used by top industry leaders to successfully staff their locations during the current hiring crisis. To watch the recorded webinar, click here.

Leisure travel driving recovery
U.S. hotel leisure travel revenue will be up 14% this year over 2019 levels, while hotel business travel revenue will come within 1% of 2019 levels, according to a new analysis by AHLA and Kalibri Labs. Surging demand has created historic career opportunities for employees, with growing wages, increased flexibility, and expanded benefits. However, the projections are not adjusted for inflation, and real hotel revenue recovery will likely take several years. 

Promote Better-for-You Meals with Kids LiveWell℠
The National Restaurant Association is expanding its Kids Live Well (KLW) program and making it easier for restaurants to offer and promote better-for-you meals to parents and children dining out. The association has created educational resources for restaurants to support these healthier food options. KLW is a voluntary initiative to help restaurants craft healthier kids’ meal options that meet the latest nutrition criteria established by registered dietitians in collaboration with public health and consumer advocates. To learn how you can participate and access resources, visit Restaurant.org.

Guest Blog

If you own a restaurant or hotel and are interested in attracting workers with disabilities, you've made a wise decision. By embracing a diverse workforce, you are committing to greater inclusivity. Additionally, research published in the Journal of Occupational Rehabilitation suggests that companies that hire workers with disabilities benefit from greater employee loyalty, reduced worker turnover, and greater profits. While you may be clear on the benefits, you may be unclear on how to best attract and hire a more diverse workforce. 

Take care of basic tasks needed to hire workers with disabilities

Before you start recruiting, take care of some housekeeping items. First, if you don't have one, get an employer identification number, which is an important step as you set up a new company. The EIN is assigned by the IRS and you'll need it for payroll. Second, make sure your workspace accommodates disabled persons. For example, you may want to add a wheelchair-friendly bathroom and useful technology, like screen readers—which help persons with visual hurdles. Finally, provide disability awareness training for existing employees, preparing them for the changes ahead.

Institute flexible working arrangements if possible

According to Allianz Care, another way you can make your workplace more friendly to people with disabilities is with flexible working arrangements. For example, you might allow people to work remotely. This can make your business more appealing for persons with mobility hurdles, for example. Of course, not all jobs lend themselves to telecommuting. In this case, offering non-standard working hours or intermittent flexibility if you can't commit to a full-time remote schedule is helpful.

Establish a benefits program that takes people with disabilities into account

When it comes to attracting top talent, you need to think about more than salaries. This is especially for people who are disabled. A benefits package that speaks to your target audience can make a big difference. There are many different types of benefits you can implement to attract workers, such as health insurance, retirement planning support, transportation assistance, and child care. One way to figure out what kinds of benefits workers would appreciate is to ask them outright.

Revamp your recruitment processes

Once you have the basics in place to make your workplace friendly for the disabled, it's time to start recruiting. MIUSA offers tips for writing relevant job ads, such as promoting disability inclusion and noting that you have a budget for reasonable workplace accommodations. 

Develop an inclusive onboarding and career development program

Once you've hired your new employees, the work doesn't stop. Make sure to include them in a detailed onboarding program. Start by ensuring easy access on their first day and leaving plenty of time to introduce them to the office. Then, make sure you have the technology on hand to accommodate their needs. Share training materials in multiple formats if needed, from written guides to videos. As your new workers settle in, make sure to touch base with them regularly to discuss career planning, so you can support their further development.

Reflect inclusivity throughout your brand

When including workers with disabilities in your business, you want to ensure that your brand reflects this inclusivity. You should share it at every stage, internally and externally, ensuring a clear reflection of your business’s diversity and inclusion values. For example, you want to make sure your marketing efforts are just as inclusive as your hiring efforts. This could involve doing things like making sure your website is compatible with assistive devices and using diverse images of people in your marketing materials.

Creating a more inclusive culture in your business by hiring workers with disabilities benefits all involved. The above article provides some tips to guide you through the process. | Martin Block

Paid Leave Info | UI Refund Checks | Proposed Labor Rule

Oregon Employment Department Refund Checks
ORLA's biggest win during Covid at the state level was in House Bill 3389 where unemployment insurance (UI) tax reform passed. House Bill 3389 was collaborative legislation passed in 2021 to provide short- and long-term pandemic tax relief to Oregon employers while protecting the Unemployment Insurance Trust Fund. This important bill provided assistance to Oregon employers in several ways:

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

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

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

More Independent Contractors May Become Employees - Proposed Labor Rule
Earlier this week, the U.S. Department of Labor issued a proposed rule focused on classifying more workers as employees rather than independent contractors. The rule would 1) rescind the current independent contractor rule and 2) utilize a new “economic realities” test to determine if a worker is truly an independent contractor. This test includes factors such as investment, control, opportunity for profit or loss, and whether the work is integral to the employer’s business.

The Department intends to identify more workers as employees, and therefore eligible for standard minimum wage, overtime, and other protections through the Fair Labor Standards Act. In the press release, the Department says misclassification affects a “wide range of workers in the home care, janitorial services, trucking, delivery, construction, personal services, and hospitality and restaurant industries.” Comments on the proposed rule are due by November 28. For more insight on the potential impacts of this rule, read a recent editorial regarding California's law.

Oregon Paid Leave
As you are well aware, Oregon’s Paid Family and Medical Leave Insurance program (PFMLI) goes into effect January 1, 2023, and is funded by employer and employee contributions. Employers with less than 25 employees are not required to contribute to the program, but their employees are. Employers will be required to participate in the program or provide an equivalent plan. ORLA is actively looking into private sector solutions for the industry and will keep you posted.

In the meantime, ORLA developed a PFMLI one-pager that helps answer some questions regarding Oregon’s new Paid Leave program. You can also find this on OregonRLA.org here:

• Compliance & ADA page
• Advocacy page (list of Key Issues)

Restaurant Economic Insights
The latest insights from the National Restaurant Association shows overall consumer spending in restaurants trended higher in August, inflation-adjusted (real) sales remained down from early-summer levels. Eating and drinking places registered total sales of $86.2B on a seasonally adjusted basis in August. In inflation-adjusted terms, that was $1.3B below the recent peak registered in May 2022.

As always, if you have any questions, feel free to reach out to your Regional Representative.

Guest Blog | Togather Restaurant Consulting

Sustainability is a growing force on the hospitality industry’s horizon. More and more customers are gravitating towards businesses that advocate for greener practices. In fact, a recent study found that 58% of consumers heavily consider the ecoconsciousness of a business when making purchasing decisions. This number represents a viable opportunity to make greener changes and gain a profit while doing so. In fact, most of the aforementioned consumers are Generation Z. By tapping into this market, we can cater to a growing group of young people whose buying power is only becoming stronger. By neglecting this demographic, we potentially lose a large percentage of market share.

There is a common misconception surrounding the accessibility and affordability of going green. Afterall, it’s no secret that compostable paper goods, organic produce, grass fed beef, or free range chicken can get pricey. While the short term cost may seem overwhelming at first, it pales in comparison to the long term cost of potentially losing customers that view this as their primary motivation to patronize a local business. Many studies have shown that Millennials and Gen Z choose restaurants based on sustainability factors and will actively choose to avoid establishments that do not embrace eco conscious practices. Therefore, neglecting to implement these values, and cater to these demographics, will affect your bottom line.

Monitoring food waste is the most cost-effective way to step into the sustainable future. Food waste and food production are the main contributors to a restaurant’s carbon footprint. Restaurants are being encouraged to make choices that positively impact the environment. Not only on their menus, but across the supply chain. Monitoring your food usage, honing your ordering guides so you never purchase more than what you need, and making informed decisions based on the current market, are all great first steps towards sustainability. However, this system works best in tandem with vendors who are also sustainably-minded. In order to provide more transparency to consumers, methods such as sustainable sources, clean ingredient-shopping, and ethical production serve to create a foundation of sustainability. This foundation serves as a catalyst to propel younger demographics to use their buying power, which currently sits at a staggering $140 billion.
 
Many operations are turning to their own backyards for resources. Some of the most successful restaurants in the sustainable market are implementing homegrown produce. This can be as simple as raising your own lettuce, maintaining a small hydroponic herb garden, or canning their vegetables to be used year-round. These practices lend a sense of nostalgia and connectivity to the Earth that Millennials and Generation Z strive to protect. Small businesses have an advantage because corporate establishments do not have the capacity to tap into the level of connection that locally-sourced produce can provide.

When it comes down to it, the consumer wants to feel good about their choices and what they put into their bodies. Creating a tangible relationship between humans and what nourishes them builds trust. This trust is founded upon knowledge that the establishment you patronize cares. Consumers are willing to pay well to have the peace of mind that comes with this knowledge. While making this transition could feel daunting or overwhelming, the price paid upfront is small in comparison to future profitability. Caring about the future and our planet is a driving force for Generation Z. Tapping into their initiative will not only benefit us environmentally but will build lifelong relationships that profit us all. | Kate Ratledge, Togather Restaurant Consulting

​Restaurant and Hotel Industry Members Honored by Oregon Restaurant & Lodging Association
 
[Wilsonville, OR] – The Oregon Restaurant & Lodging Association (ORLA) honored four members of Oregon’s foodservice and lodging industry as the 2022 Oregon Hospitality Industry Award recipients earlier this month. Jodi Doud with So. Oregon Elmer’s was named Employee of the Year, Nick Pearson with Jupiter and Jupiter NEXT hotels in Portland was named Lodging Operator of the Year, Emma Dye with Crisp restaurants was named Restaurateur of the Year, and Matthew Lowe with Jordan Ramis PC was named Allied Partner of the Year.
 
Recipients were recognized among their peers and over 270 delegates of ORLA’s Hospitality Conference on September 11, 2022, at the Graduate Eugene. These statewide awards recognize the outstanding contributions of individuals and businesses serving the hospitality industry and communities throughout the state.
 
“Oregon’s hospitality industry is overflowing with individuals who contribute significantly to the health of the trade,” says Jason Brandt, president and CEO of the Oregon Restaurant & Lodging Association. “These recipients represent not only some of our industry’s most dedicated leaders and advocates, but also the exemplary service that sets the high standard for the entire industry to achieve.”
 
Employee of the Year: Jodi Doud, Server, So. Oregon Elmer's
With over 20 years working for So. Oregon Elmer’s, Jodi knows how to win over customers for life by providing exceptional service and bringing her kindhearted demeanor to every customer, during every shift. Being able to make positive, lasting connections with her customers comes naturally and she has played an integral role in helping create memorable experiences for her customers time and again. Beloved by the staff as much as her customers, Jodi epitomizes hospitality and reaffirms how frontline employees truly are the heart and soul of our industry.
 
Lodging Operator of the Year: Nick Pearson, General Manager, Jupiter & Jupiter NEXT  
During the first weeks of Covid shutdowns, Nick and his team collaborated with local municipalities to convert the original Jupiter hotel as a temporary voluntary isolation shelter for houseless folks who were experiencing symptoms of COVID-19 to rest, recuperate, and receive treatment. In addition to supporting local community programs, Nick continuously engages with organizations like ORLA and participates in activities that foster growth for Oregon hospitality. He’s being recognized not only for his outstanding contributions to the industry but also for exemplifying exceptional leadership among his peers.
 
Restaurateur of the Year: Emma Dye, Founder + Chief Salad Officer, Crisp  
When Emma founded Crisp, her passion was to provide better food options for as many people as possible while keeping their carbon footprint and environmental impact minimal. Emma’s first priority, however, was to provide a place that is welcoming, respectful, and safe for her employees as well as for every customer that walks into the door. Emma and her staff are very proud of the culture at Crisp and the fact that it is a woman-owned, local startup that gives back to the community. Her vision and message about inclusivity also resonates through partnerships with locally owned businesses and nonprofits where Crisp contributes 10 percent of sales every month. Emma is recognized with this hospitality award not only for her accomplishments as a successful restaurateur, but also for the exceptional culture she’s created in her restaurants.
 
Allied Partner of the Year: Matthew D. Lowe, President, Jordan Ramis PC 
Matthew’s passion for hospitality can be seen in every interaction with his clients, having dedicated over 20 years helping restaurant and lodging operators achieve success in their endeavors. As President of Jordan Ramis, he consistently demonstrates outstanding service, and under his leadership, the firm continues to make innovative contributions to support Oregon’s hospitality industry. Matt and his colleagues work hard on behalf of the lodging industry keeping local jurisdictions accountable in how they expend lodging tax dollars. He is recognized as a friend of the industry by his clients, proving time and again the value of his representation on critical issues impacting Oregon hospitality.
 
Click here to access photos from the event, view ORLA’s photo library. To watch the 4 award videos, visit www.oregonrla.org/nominate.
 
For more information on the ORLA Hospitality Awards, visit www.Oregonrla.org/nominate. 

Guest Blog | MustHaveMenus

Summer’s coming to a close, and customers are starting to crave cozy fall flavors. Don’t delay — update your bar menu today to include some festive fall cocktails today! 

Crafting a cool-weather cocktail list doesn’t have to be complicated. Plenty of the most popular seasonal flavors — apple cider, pumpkin spice, and even candy corn — translate easily into mixed drinks that your customers are bound to fall in love with!

Need a little mixology inspiration? Keep reading for 8 excellent cocktail ideas and recipes that capture the spirit of the season:

Apple Cider Sangria 
Sangria is a summery punch that’s traditionally made with wine, spirits, and various fruits. Happily, it can easily transition to a fall menu offering with a few simple edits. For example, this recipe incorporates apple cider and ginger brandy into the mix. It maintains the character of sangria, but with a subtle nod to the fall season. 

Bourbon Milk Punch
Bourbon milk punch is a beverage that’s just as comfortable on a cocktail menu as it is on a dessert menu. Featuring whole milk or cream (or both), bourbon, nutmeg, vanilla extract, and cinnamon, it almost tastes like melted ice cream — but with a distinct bourbon kick. What’s not to love? This creamy, dreamy cocktail is an ideal addition to your restaurant’s menu all the way through the winter. 

Candy Corn Martini 
Not everyone’s crazy about candy corn. But those who do love it really love it. Give ‘em what they want with a candy corn martini! 

This recipe is jam-packed with satisfying sweetness: it’s made with whipped cream flavored vodka, pineapple juice, and grenadine. But the flavor is only half the fun: the different weights of the liquid ingredients create a “stacked” visual effect so the beverage has three distinct layers that look like the colors of candy corn. This Instagram-friendly cocktail is bound to grab plenty of attention!

Pro tip: Spread the word! A tabletop insert advertising fall cocktail specials like candy corn martinis can draw attention to your seasonal offerings and could increase overall orders.

Caramel Apple Old Fashioned
The Old Fashioned is a classic cocktail traditionally made with bourbon, bitters, and a touch of sugar. In this recipe, it has a fall fling with caramel apples — with delicious results! Apple cider and rich, creamy caramel upgrade the Old Fashioned to cozy autumnal perfection. Finished with fetching slices of green apple, it’s got a fine fall look to match. Don’t miss adding this one to your fall roster! 

Cranberry Mimosa 
The traditional mimosa couldn’t be easier to make: simply mix orange juice with champagne or sparkling wine and voila, you’ve got yourself a brunch classic. Making cranberry mimosas is just as simple: simply swap cranberry juice for orange juice.

The cranberry mimosa may not be complicated, but it boasts a fascinating flavor profile — bright and buoyant, but not too sweet. Plus, it’s visually stunning! This easy-to-make beverage is the perfect addition to your brunch lineup, or as an aperitif, all fall and winter long. 

Honey Pear Sparkling Cocktail 
What better way to kick off a meal than with a sparkling wine cocktail? Here's a recipe that was made for fall: Honey Roasted Pear Sparkling Cocktails, featuring pears roasted in honey and then pureed into a syrup that adds a rich, sweet, mellow flavor to the buoyant bubbles of sparkling wine. Served in coconut sugar-rimmed glass, this is the perfect celebratory cocktail to put customers in a happy mood for the rest of their meal. As a bonus, this recipe is also easy to make into mocktails!

Hot Toddy 
As the weather gets cooler, customers crave comfort and warmth. The hot toddy delivers on both accounts, so be sure to include one on your menu! You can’t go wrong with a classic hot toddy, a simple concoction made with hot water, whiskey, honey, lemon, and spices. Or, you can try any number of variations on it, from a salted caramel hot toddy to a green, matcha-infused hot toddy.

Pumpkin Spice White Russian 
It’s a simple fact: the White Russian, a rich concoction made with vodka, Kahlúa, and cream, is extremely delicious. But it’s even better with a little pumpkin spice. With this fall-themed variety, you get all of the finer points of a traditional White Russian, but with an autumnal accent thanks to pumpkin puree and a warming spice mixture. The resulting beverage makes for a beautiful after-dinner drink with a visually pleasing presentation.

Bring on the Fall Flavors!
Fall is the perfect time to update your bar menu to reflect the flavors of the season. Take a cue from these creative cool-weather cocktail ideas to craft an autumnal menu that’s bound to keep customers coming back!  | Mark Plumlee

Mark Plumlee is the Sr. Content Manager for MustHaveMenus, the internet’s leading design, template and marketing service for restaurants. 

Industry Champions / Local Lodging Tax / New GA Team Member

Statewide Hospitality Awards
ORLA honored four industry members during the Hospitality Conference in Eugene on September 11, 2022. These awards recognize the outstanding contributions of individuals and businesses serving the hospitality industry and communities throughout the state. Congratulations to the Employee of the Year Jodi Doud (Southern Oregon Elmer's), Lodging Operator of the Year Nick Pearson (Jupiter & Jupiter NEXT), Restaurateur of the Year Emma Dye (Crisp), and Allied Member of the Year Matthew D. Lowe (Jordan Ramis PC). View video profiles of this year’s recipients.

Protecting Local Lodging Tax Dollars
ORLA's government affairs team is working closely with our leadership teams and operators to review how local lodging taxes are being spent in jurisdictions across the state. Over the past fiscal year, ORLA has filed over 10 public records requests to evaluate the use of lodging tax dollars collected by local governments. Turnover within government positions just like in the private sector result in the need for ongoing education of the state rules governing local lodging taxes. Watch ORLA's explainer video how local lodging taxes must be expended in accordance with Oregon's state law.

New ORLA GA Team Member
Makenzie Marineau joins ORLA with experience in the non-profit world along with government relations, communication and volunteer engagement skills. Along with expertise in government affairs, she has years of experience working within the hospitality industry in Oregon. In her role as Government Affairs and Regional Leadership Teams Coordinator, Makenzie will be helping the association and its members achieve success through the development and ongoing oversight of regional groups of restaurants and lodging operators as well as programs to benefit the hospitality industry. She will serve as the lead government affairs staff member in the Portland Metro region and will provide administrative support for regional leadership teams outside of the region.

As always, if you have any questions about industry issues, please reach out to your Regional Representative or email us.

Gubernatorial Candidate Events / Oregon PFML / ORLA Conference

Gubernatorial Candidate Events
The Oregon Beverage Alliance (OBA) is hosting three events with Oregon’s Gubernatorial candidates coming up in the next several weeks. This is a unique opportunity for our industry to have an audience with the future Governor to talk specifically about the hospitality sector, our force as an economic driver for the state, and the importance of considering the impact of policy decisions on our sector. Having a large presence at these events will help ensure that Oregon’s next Governor understands the depth, diversity, and strength of our voice. These events provide a forum for open dialogue on issues of importance to our group. The events are all free of charge and will be held at Columbia Distributing, 27200 SW Parkway Ave, in Wilsonville, Oregon.

• Sept 21, 4-6 pm: Tina Kotek; RSVP by filling out this form
• Sept 28, 4:30-6 pm: Christine Drazan; RSVP by emailing Alexis
• Oct 3, 4:00-5:30 pm: Betsy Johnson; RSVP by emailing Julie

If you are interested in attending, please let us know by emailing Info@OregonRLA.org. RSVPs are not required, however we appreciate knowing who's interested in engaging.
​
Oregon's Paid Family Medical Leave Program
Oregon’s Paid Family and Medical Leave Insurance program (PFMLI) goes into effect January 1, 2023, and is funded by employer and employee contributions. Employers with less than 25 employees are not required to contribute to the program, but their employees are. Employers will be required to participate in the program or provide an equivalent plan. ORLA is actively looking into private sector solutions right now. Here are some key dates:

• On September 6, 2022, the window opened for employers to submit equivalent plan applications through the state’s portal 
• By November 30, 2022, employers interested in an equivalent plan must submit a declaration of intent or equivalent plan application to be exempt from state plan contributions beginning January 1, 2023.
• For employers participating in the state plan, employer and employee premium contributions begin January 1, 2023.
• Employers seeking equivalent plan solutions generally need to collect employee contributions starting January 1, 2023 and hold this money in a separate account until their equivalent plan is approved by the state.
• For employers who submitted a declaration of intent, complete equivalent plan applications (including a full plan document) are due to the state by May 31, 2023.
• If an employer seeking to use an equivalent plan does not have an approved plan by June 30, 2023, the employer must collect and pay contributions for all unpaid periods since Jan. 1, 2023, along with any penalties and interest. Retroactive withholding from employee wages is not permitted.
• For employers with approved fully-insured equivalent plans, initial premium contributions are due September 3, 2023 (the coverage effective date).
• PFML benefits start under the state and equivalent plans beginning September 3, 2023.

Still Time to Register for the Conference
ORLA is excited to have both Chip Rogers, President & CEO of the American Hotel & Lodging Association and Michelle Korsmo, President & CEO of the National Restaurant Association joining us in person as keynote speakers at the ORLA Hospitality Conference in Eugene. This will mark the first time in ORLA’s history where both national CEOs will be present for a gathering of our members. All details relating to the conference can be viewed on our designated conference site. View the “Sessions” tab on the following website to review the flow of the conference and reach out with any questions. This is a great time to bring key staff and those you’re looking to develop as part of your long term sustainability plan for your operation.

Affordable Housing / Economic Report / Per Diem Increase / Oregon Hospitality Heroes

‘People for an Affordable Oregon’ Involvement
ORLA is part of a broader business coalition challenging the latest rulemaking conducted by the Department of Land Conservation and Development (DLCD) without appropriate levels of public input. There’s potential that legal action may result out of this movement: the business coalition challenging the lack of public process within the rulemaking effort and municipalities questioning DLCD’s authority over local zoning controls. To learn more about this developing issue visit:

• People for an Affordable Oregon Website
• Overview of the issues and why there is concern

Operators Endure Weaker Business Conditions
The costs of goods restaurateurs need most have continued to accelerate, and according to a new survey released today by the National Restaurant Association, 46% of operators say business conditions are worse now than they were 3 months ago. More than 80% of operators say the cost of food, labor and occupancy are higher than 2019; 94% say operating costs in general are higher. 85% report profits are down. See full survey results and the press release.

GSA Increases Per Diem rate
The FY2023 standard per diem rate will increase to $157 for the continental U.S., and rates for the 316 non-standard areas will be at or above FY2022 rates, the General Services Administration (GSA) announced this week. This is extremely welcome news for the hospitality industry as our recovery continues. By increasing the standard rate and setting a floor at pre-pandemic rates for NSAs, GSA has ensured fair increases in markets that warrant them while also avoiding hurting hotels in markets that have taken longer to recover. See Oregon rates.

ORLA Hospitality Award Winners
We will celebrate four hospitality heroes Sunday evening, September 11 at our Awards Dinner during the annual Conference in Eugene. Congratulations go to Nick Pearson (Jupiter & Jupiter NEXT) as the Lodging Operator of the Year, Emma Dye (Crisp) as the Restaurateur of the Year, Jodi Doud (Elmer's Roseburg) as Employee of the Year; and Matthew D. Lowe (Jordan Ramis) as the Allied Partner of the Year. 

As always, please let us know if you have any questions by emailing info@oregonrla.org.