Oregon’s Healthy Unemployment Insurance Trust Fund Makes Businesses and Communities Stronger7/19/2023
Oregon has one of the best unemployment insurance (UI) tax systems in the nation. While there are federal requirements all states must follow with their UI trust funds, there is room for state flexibility, and Oregon has taken advantage of this to minimize employer tax rate volatility, protect employers from additional charges, and provide a strong safety net for recessionary times. During strong economic times, the tax schedule increases so we can replenish Oregon’s UI Trust Fund. Once we have strong reserves, the tax schedule drops so employers have lower taxes. Each employer’s individual tax rate is based on the amount of UI benefits their employees receive. Also, Oregon’s UI Trust Fund’s reserves earn interest. Over the last 10 years, UI Trust Fund interest added $797 million. That means about 20 percent of the increase in the UI Trust Fund balance in the past 10 years came from interest earned — not employer payroll taxes. Due to Oregon’s self-balancing system, the more interest earned, the more likely we are to have a lower tax schedule. One way to look at it is, with Oregon’s UI tax system, employers only had to pay 80 cents on the dollar for the benefits paid out. During the Great Recession and the COVID-19 pandemic, many states had to borrow money because their UI Trust Funds were not solvent — employers in those states pay more than $1 for each dollar of benefits paid to workers. Benefits don’t just help laid-off workers. They also support communities and businesses by ensuring that money keeps flowing through the local economy during economic downturns. During the recent Pandemic Recession, Oregon’s UI Trust Fund paid out $859 million in regular UI benefits from April to June 2020 — twice as high as any calendar quarter during the Great Recession. Also, researchers have estimated that every $1 of UI benefits generates about $2 in economic activity in that community. During a recession, this can be a vital support for our economy. Thanks to Oregon's healthy UI Trust Fund, we did not have to borrow any money during the Pandemic Recession, unlike many other states. Those states also faced borrowing costs, restricted options on policy, and higher federal payroll taxes and surcharges for employers. While employers in other states saw additional UI taxes and other costs, Oregon has been a careful steward of employers’ tax dollars. With 2021’s House Bill 3389, lawmakers protected employers from increased payroll taxes that might have resulted from the unprecedented number of Oregonians who received UI benefits during the Pandemic Recession and allowed employers to defer or avoid some tax liability. In addition to short-term tax relief, HB 3389 extended the look-back period for the fund adequacy percentage ratio from 10 years to 20 years and omitted calendar years 2020 and 2021 from the formula. These changes mean:
This editorial wss provided by the Oregon Employment Department. ORLA had a very tangible return on investment proving how advocacy and relationship building efforts can drive bottom line results for businesses when House Bill 3389 passed in the 2021 legislative session. This important bill provided assistance to Oregon employers with both short- and long-term provisions, offering significant relief to employers. Read more about how ORLA's Advocacy Drives Bottom Line Results.
Building Future Hospitality Leaders / Portland Summit / Whiskey Event / Heat Webinar ProStart Promotional Video – ORLA and the Oregon Hospitality Foundation have a new promotional video for our ProStart program. We have important work ahead in supporting high school teachers who provide culinary arts and management training for high school students around the state. Our annual ProStart Championships and ProStart curriculum built for each school year provide great opportunities for students and educators to connect with industry operators. You can check out the video here which we’ll use to promote the program in the coming years. Portland Hotel & Restaurant Safety Summit – ORLA in partnership with Downtown Portland Clean & Safe and the City of Portland is pleased to invite our Portland area hotels and restaurants to a “Hotel & Restaurant Safety Summit” Thursday, July 27th from 10 am to noon at The Nines Hotel, 525 SW Morrison Street, Portland, OR, 97204. The goal is to provide our hospitality industry with an overview of current and future public safety plans and strategies from the Portland Police Bureau, the City of Portland, and various private security partners and organizations. Safety for industry staff, patrons, and locations is an ongoing concern and this event will provide networking connections, security-related resources and information to strengthen many existing private-public safety and livability partnerships. To learn more and to RSVP please reach out to Makenzie Marineau on the ORLA staff who oversees Portland government affairs issues for the association. Whiskey Event Coming to Portland August 26 – ORLA's Swig & Savor, which offers whisk(e)y lovers an opportunity to try a curated list of beverages from distillers around the world, is back for its second year. The annual event will be Saturday, August 26 from 5:30 to 9:30 p.m. at the Portland Marriott Downtown Waterfront in Portland, Oregon. Tickets are now available starting at $149 per person. The highlight of Swig & Savor is the opportunity to sample whisk(e)ys from top producers in the Northwest and beyond. This includes seven distilleries in Oregon and companies from nine other states and three countries. Distilleries will bring current releases as well as special bottles available only to VIPs. You can purchase tickets today at www.swigandsavor.com. Webinar on OR-OSHA Heat Rules – Over the past few months the Northwest Grocery Association team has been working with OR-OSHA and the Governor’s office in an attempt to get clarity about the ‘bakery’ exemption in the Oregon Heat Rules. As you may recall, this ‘exemption’ was meant to exclude temperatures generated from equipment (bakeries, manufacturing, commercial kitchens) from the Heat Rules (new training, mandatory breaks, water, shade etc). However, recent practices and positions by OR-OSHA have now essentially made this exemption moot. The rules took effect last June 15, 2022 and kick in when outside air temperatures reach 80 degrees. In an effort to provide employers greater information and training, OR-OSHA has agreed to staff a webinar on the Heat Rules specific to “Hot Process.” They have also updated the FAQ and Fact Sheet. All employers are welcome to join this webinar, especially HR and Facilities Teams; get the link here. 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. Legislative Progress / ORLA Testimony / Power Outages / Mergers Senate Activity Spurs Bill Passage - With the Oregon Senate officially back with a quorum to conduct business, there's been a flurry of activity at the Capitol. All 38 budget bills have passed, with over 30 agency or commission budget bills from the House awaiting Senate action. One important piece of public safety legislation that passed the Senate, SB 337, is a funding bill for increased investments to assist with the backlog of officers awaiting training at the state policy academy. The second bill, SB 5532, is the budget bill for the new commission which also passed the Senate. Read the summary from the Oregon State Bar. ORLA's government affairs team is still engaged on several other bills of importance to the hospitality industry; see the latest bill tracking online. ORLA Testimony - Throughout the year, your association engages on a number of issues with potential impact on hospitality businesses. Our government affairs team is at the table for important discussions with other business organizations, elected leaders, and agency and government representatives, oftentimes providing testimony on behalf of our members. Here's some recent activity:
Be Smart and Prepare for Power Outages - Oregon is experiencing longer and more intense wildfire seasons than ever before. Which is why businesses need to be prepared for potential wildfire and weather-related events as well as the power outages they may cause. ORLA has curated a list of helpful information and resources that provide preventative steps to help minimize disruption in case of a Public Safety Power Shutoff. From training to refrigeration, there are a number of steps you can proactively take now to prepare your staff and business for potential planned (or unplanned) power shutoffs. Webinar on Hospitality Mergers and Acquisitions Marketplace - Take a look into hospitality deal activity trends and what you should be doing now to maximize the value of your business. Join this webinar hosted by ORLA to receive industry insight on the status of the hospitality Mergers and Acquisitions marketplace and trends associated with deal structures and valuation. Industry members will also learn how to position a hospitality business to maximize its value to attract investors and buyers. Additional topics will include planning for owner transitions and succession planning, the process of executing a successful transaction, and how to prepare your business for sale. 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. One Big Night Success / Lottery Rulemaking / Nominate Your Star Employees Huge Support Realized at One Big Night: Last night, ORLA held its annual One Big Night dinner and auction presented by Elmer's and Egg N' Joe, raising crucial funds for the Political Action Committee (ORLAPAC). Close to 200 industry members gathered for a fun evening while helping raise serious money for the PAC. This financial support helps further our mission of electing pro-industry legislators to serve in Salem. During the program, we debuted our new advocacy video highlighting what some of our members are saying about the valuable work we do advocating on behalf of the industry. Watch the video. Proposed Video Lottery Rule Changes: ORLA held a Lottery Subcommittee meeting last month to talk with retailers about the Oregon Lottery's Rule Changes Proposal and prepare for the Lottery's rulemaking meetings. The Lottery in recent years has faced Video Lottery Terminal (VLT) inventory shortfalls combined with budget constraints and outdated equipment management strategies. This led the Lottery to stop processing applications in 2021, and now is proposing rule changes that include pulling machines from low-producing retailers. ORLA submitted written testimony and encouraged retailers to submit their own comments on the proposed rules. We'll keep you posted on the activity. Webinar to Help Businesses Optimize Their Google Business Profile: How your business appears online matters. It’s the first thing customers see when they search online. Locl helps you simplify Google Business Profile updates, create posts, engage with customer reviews, monitor business performance and act on insights. ORLA is partnering with Travel Oregon and Locl to provide a webinar on June 14 to show how you can use the Locl platform (for free) to save time, gain valuable insights and drive business. Access the toolkit for more information, and register today for the webinar. Nominate Your Star Employees: Oregon’s hospitality industry is full of amazing individuals who go above and beyond, raising the bar for excellence in service, performance, and commitment to their team, organization, and the industry. Nominations for the statewide ORLA Hospitality Industry Awards seek to recognize some of these outstanding individuals who truly exemplify Oregon hospitality. In addition to the Employee of the Year, we are also accepting nominations for the Restaurateur of the Year, Lodging Operator of the Year, and new this year a Team Leader of the Year (mid-level employee, supervisor, or director). Be sure to submit your nomination by June 30, 2023. 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.
A recent study by BMI and NRG (National Research Group) confirms that music positively impacts the way consumers interact with local eating and drinking establishments. According to the findings, bars and restaurants that feature live music have customers who eat, drink and spend more when listening to music they enjoy, resulting in higher revenues for many business owners. Out of the 1,000 nationally represented U.S. consumers (1) surveyed across age demographics 21+, atmosphere and music are a big part of what keeps them returning to the establishments that they frequent. When taking a closer look at the data, specifically the responses of Millennials, music is the second most important feature they consider when selecting a bar or restaurant. In fact, it’s something they actively seek with more than half of respondents reporting that they often check the establishment’s website to see if they have live music before choosing where to go. Music not only drives consumer traffic, but it also has the potential to increase revenue. The survey found that nearly 80% would stay longer if good music was playing, with close to 60% stating that they would buy more food and drinks to continue listening to music that they enjoy. That stat is even higher for Millennials at 70%. Other findings show that music makes memories, and it has the potential to make or break the customer experience. Eighty-six percent of all those surveyed said that good music at a bar or restaurant creates a more memorable experience, with 89% of Millennials agreeing. Across the board, the younger generations show that music is an important part of the dining experience, with 84% of Gen Z and Millennials noting they are more likely to stay at a bar or restaurant with good music. If the music isn’t right, however, one out of two patrons said they would leave an establishment. Live music also has very tangible benefits for consumers and businesses by creating ambiance and bringing people together while helping bars and restaurant owners differentiate themselves from competitors. Eighty-two percent said that their experience is more enjoyable with live music and noted that the type of music played tells a lot about the establishment, including helping to establish its brand. People were also more likely to wait for a table and grab a drink at the bar if live music was playing to keep them entertained with 81% of those surveyed saying they’d wait 20 minutes. That number rose to 87% when you just look at how Millennials responded, and 80% of that demographic would also pay for a two-drink minimum to hear live music. In addition to consumers, restaurant owners and managers were also interviewed, sharing that they saw a clear boost in revenue on the nights that featured live music. An owner with breweries in Colorado and Utah confirmed that customers stay longer and spend more money when a band or DJ performs, commenting, “check averages tend to go up 5-10% … and revenues have jumped almost 25% on the nights that we have live music.” The owner of a family Italian restaurant in Atlanta, GA agreed, noting, “Without the [live] music we didn’t have the linger time, we would close sometimes at nine o’clock. With the live music, we could push one o’clock in a bedroom community. There were more liquor sales, and that’s a 75% profit margin.” See infographic below, and for the complete survey, click here. (1) A quantitative online survey among 1,000 nationally representative people age 21+ who regularly visit EDEs (at least 3x per month). To represent the B2B perspective, NRG conducted six in-depth-interviews with owners, operators and managers of bars and restaurants. This guest blog was submitted by BMI, a National Partner of the Oregon Restaurant & Lodging Association (ORLA). For more information on guest blog opportunities, contact Marla McColly, Business Development Director, ORLA.
ProStart Students on Capitol Hill / Legislative Updates / Industry Workshops / Cinco de Mayo Oregon Represented at National Competition: The National ProStart Invitational wrapped up last night after two days of heated competition among 400 high school students representing 92 teams from 46 states. As Oregon state champions, Crook County and McMinnville high school teams traveled to Washington D.C. this week to compete in the culinary and management competitions, respectively. Oregon Hospitality Foundation's Courtney Smith traveled with the teams as host and to provide support at the events. Following the competition, students on McMinnville's management team met with Senator Jeff Merkley on Capitol Hill to share their restaurant concept and convey how valuable the ProStart program has been in providing training and career exploration in the hospitality industry. Way to go Oregon! Legislative Bill Deadline: Today is the Post Work Session deadline for all legislative bills. In order for a bill to be heard in committee by second chamber deadline (May 19), it has to be posted on an agenda for work session by May 5. However, this does not apply to Rules, Revenue, or Joint Committees. ORLA’s Government Affairs Committee continues to meet via Zoom every Friday for discussion and updates on legislative activity. If you are interested in joining, please sign up and we'll connect with you before next week's call. You can find the latest bill tracking on our website. "How I got Started in the Hospitality Industry:" Oregon Hospitality Foundation (OHF) Board member Paul Paz met with culinary students at Salem's CTEC (Career Technical Education Center) to facilitate a hospitality workshop and presentations earlier this week. Management and staff from the Salem Convention Center and Bentley's Grill participated by sharing their career stories and OHF's Lupe Arellano was was on hand to talk about career opportunities within the hospitality industry. This was part of the CTEC Salem-Keizer Learning that WORKS program that helps "prepare high school students for high-skill, high-wage and high-demand careers while developing the professional skills, technical knowledge, academic foundation and real-world experience to assure their success upon graduation." Whiskey Lovers Take Note: Ticket sales for ORLA's annual Swig & Savor Whiskey Event went on sale today for the August 26 event at the Portland Marriott Downtown Waterfront. Purchase your tickets now and join distillers, master blenders and other enthusiasts to taste a multitude of special whisk(e)y pours from around the world, curated into one spectacular night. National Small Business Week: Chip Rogers, AHLA President & CEO, released the following statement today marking National Small Business Week: “Six in ten hotels are small businesses, and National Small Business Week is a great opportunity to reflect on the tremendous opportunities hotels are creating for employees and other small companies to grow and thrive,” said AHLA President & CEO Chip Rogers. “Hotels support millions of good-paying jobs and generate billions in state and local tax revenue in communities across the nation. To continue doing so, we’re looking to hire more than 100,000 people around the country. With average hotel wages at near-record levels, better benefits than ever before, and unprecedented opportunity to move up the ranks, there’s never been a better time to start a hotel career.” Background Info:
Celebrate Cinco de Mayo! Oregon’s Largest Multicultural Festival is back with the Portland Guadalajara Sister City Association (PGSCA) and Treadway Events' 36th annual Portland Cinco de Mayo Fiesta May 5-7th at Tom McCall Waterfront Park in downtown Portland. The PGSCA is a non-profit organization dedicated to creating and strengthening partnerships and fostering goodwill between the City of Portland, and the City of Guadalajara, Jalisco, Mexico, since 1983. 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.
Liquor Surcharge / Minimum Wage Increase / Award Nominations / Get Involved Public Comments Requested on 50-cent Surcharge Increase: OLCC is seeking public comment on a possible increase of the current 50-cent surcharge on each bottle of distilled spirits to one dollar per bottle. The Commissioners will listen to verbal comments on this at the April 20, and May 18, 2023 Commission meetings. ORLA is in alignment with the Oregon Beverage Alliance in opposing this increase and encourages industry members to take action and provide input on how this may impact your business' bottom line. Oregon's Minimum Wage Climbs: BOLI announced late last week that Oregon's minimum wage will increase by 70 cents per hour on July 1, 2023. State law requires an adjustment to the minimum wage to be calculated no later than April 30 of each year based on annualized inflation rates, rounded to the nearest 5 cents. The consumer price index climbed 5% from March 2022 to March 2023. The minimum wage rates will increase as follows:
Nominate Your Star Employees: Oregon’s hospitality industry is full of amazing individuals who go above and beyond, raising the bar for excellence in service, performance, and commitment to their team, organization, and the industry. Nominations are now open for the statewide ORLA Hospitality Industry Awards which seek to recognize some of these outstanding individuals who truly exemplify Oregon hospitality. In addition to the Employee of the Year, we are also accepting nominations for the Restaurateur of the Year, Lodging Operator of the Year, and new this year a Team Leader of the Year (mid-level employee, supervisor, or director). Submit nominations by June 30, 2023. New Oregon Hospitality Foundation Workforce Blog: The Oregon Hospitality Foundation (OHF) is laser focused on workforce development initiatives to do what we can to build bridges between hospitality industry employers and workers seeking employment opportunities. In an effort to keep lines of communication open with all industry operators interested in connecting with future employees for their operations, the Foundation has launched a new Workforce Blog. Follow what's happening in workforce development efforts and reach out to us if you're interested in getting involved. Travel & Tourism Industry Achievement Awards: Travel Oregon announced the recipients of the Oregon Travel and Tourism Industry Achievement Awards during the 2023 Oregon Governor’s Conference on Tourism at the Oregon Convention Center. Read more about all the awards winners. ORLA Members -Get Involved in Your Association: The Oregon Restaurant & Lodging Association is multi-faceted with a variety of different opportunities for professional development amongst hospitality professionals, including board and committee service, program participation, and networking. For those looking to get involved in some way in their state association, check out the numerous activities and opportunities for you to get involved and make the most out of your membership. Are You a Member Yet? The Oregon Restaurant & Lodging Association (ORLA) keeps members informed and educated on important issues impacting the hospitality industry. If you are not yet a member of ORLA, please consider joining the association in order to access the latest industry intelligence for businesses like yours. Visit our Membership page or reach out the ORLA Regional Representative nearest you.
[Editorial originally printed in the Spring Issue of the ORLA Magazine] We heard it time and time again on the road as ORLA staff met with members across the state for our latest round of regional meetings – ‘we don’t have enough staff.’ And although we have heard since conditions are slightly improving for some, we still hear more about challenges than triumphs with it comes to recruitment efforts. If it gives you some comfort the hospitality industry is clearly not alone. It has been rare this past year to find an industry content with the number of workers they have to meet consumer demand. The reality is we face more competition for fewer people as industry leaders work to focus on attributes unique to their fields. We recently heard there are roughly six million people still looking for a job in the country and approximately two job openings for each one of those unemployed workers. We have unique attributes in hospitality. Especially when it comes to meeting a moment like the one we face today. Those of us serving on Oregon’s Hospitality Foundation Board of Directors would tell you our industry is most likely the largest untapped private sector partner for essential skills development in our youth. In a way, the hospitality industry is primed to serve as a type of antidote to the lost development time triggered by Covid. Whether you stick with our industry as a career or utilize the industry to develop skills and launch into a different field, hospitality remains a valuable partner in preparing our youth for the world of work. You would be hard pressed to find someone in your life that doesn’t have stories of how a hospitality job helped shape their identity. What used to be referred to as soft skills by workforce development leaders are now rightfully named essential skills. And these skills, including professional behaviors like personalizing a customer’s experience and exhibiting passion for your role, are taught every day in hospitality businesses. The work of ORLA’s Hospitality Foundation is focused on recruiting more high schools to take up culinary and hospitality/tourism management programming for kids. The Foundation, thanks to the work of Executive Coordinator Courtney Smith, is coming off a successful ProStart competition. High Schools with both culinary and management programming have the opportunity every year to compete in the annual Oregon ProStart Championships. In addition, ORLA is working to connect lodging and restaurant members with the Oregon Department of Education as they undertake an update to skills standards for high schools with culinary, hospitality, and tourism-oriented classes. Several ORLA members have answered the call to be a part of this important working group. And lastly, one of our 16 team members on the ORLA staff works full time to build bridges between educators and industry operators one tourism region at a time. Lupe Arellano is here to help you connect with local high school and community college educators to tell your hospitality story as a guest speaker. We are also elevating opportunities for members to participate in job and career fairs. Both Lupe and Courtney recently attended the NW Youth Careers Expo at the Oregon Convention Center which brought thousands of prospective employees to one event for interested employers. Events like this should be elevated amongst members struggling to find the employees they need to sustain business operations. Lupe’s work is focused along Oregon’s coastline this year with additional focus coming to the Willamette Valley and the Portland Metro region in the next few years in partnership with Travel Oregon. If you are experiencing a need for additional employees, I hope you will take a moment to introduce yourself to these key staff. Both Lupe and Courtney are well positioned to help make connections for our members that can help relieve workforce shortage pain points as we work to address the number one challenge facing the industry. | Jason Brandt, President & CEO, Oregon Restaurant & Lodging Association Stay up to date with workforce developments and initiatives by following our new Workforce Blog. To get in touch with our Oregon Hospitality Foundation team members, email Courtney Smith and Lupe Arellano.
Do you enjoy vetting software vendors and doing maintenance on your router? For many hospitality business owners, technology may feel like a pesky inconvenience, particularly when it doesn’t work correctly. And it’s very easy to let tech and cybersecurity fall to the bottom of your to-do list, as you juggle the many day-to-day details of running your establishment. Restaurants and Hotels are being targeted! No matter the size of your organization, ransomware and cyberattacks continue to grow. Approximately 80% of attacks result from human error. For many hospitality businesses, tech isn’t a strength and cyber criminals know it. While you’re busy creating great customer experiences, bad actors are looking for entry points to nab credit card data and gain access to your financial accounts. In February 2023, Kroll IR Spotlight Trends reported the Retail/Restaurant sector is the most impacted industry sector so far in 2023. Email Compromise and Web Compromise were the top threat incident types impacting the retail / restaurant sector. In February, threats against the retail / restaurant sector most often involved CVE / Exploit as the initial access method. Business email compromise results in six-figure loss A restaurateur, building out a kitchen area, ordered several pieces of new equipment. With the grand opening date quickly approaching, the owners were eager to get everything completed on time. This enthusiasm led to haste and caused the CFO to miss warning signs of a cybercrime. A criminal had accessed the equipment supplier’s ordering system and sent the CFO a message saying a supply chain issue was going to cause a shipment delay. However, there was one piece of equipment available if he was able to pay the same day. The email came from a recognized address, and the CFO jumped on the opportunity. He replied to the message, followed the payment instructions, and ended up sending the funds to a bad actor. Money gone. No equipment. Cyber safety tips Cybersecurity professionals talk about “zero trust.” For hospitality businesses, this means slowing down enough to verify requests. If someone asks for money by email or text message, be skeptical. Verify the request by calling a known contact. And if you can’t verify it, err on the side of caution. Do not send a payment, banking information, or credit card details unless you are certain where the money is going. Further, examine emails for hints of foul play. Maybe the email address is wrong by one letter, or the time stamp is 2:00 a.m. Be wary if the wording sounds urgent, requesting a quick reply. Unfortunately, cyber criminals know this. Bad actors are targeting the hospitality industry in an ever-growing number of ways. Here are some cautionary tales, along with cyber safety tips to protect your business. Free webinar to bolster your knowledge Risk Strategies is hosting a free webinar on April 25, "Cybersecurity in Hospitality: Don’t get blindsided." Register today and learn about common cybercrimes in our industry and how to prevent them. | Risk Strategies This guest blog was submitted by Risk Strategies Company | Fournier Group. For more information on guest blog opportunities, contact Marla McColly, Business Development Director, Oregon Restaurant & Lodging Association.
While access to hotel financing has increased since the pandemic, finding the right lender can be difficult. This was the challenge faced by business partners Josh Boone and Tim Glover, who recently purchased Bandon Marina Inn, a beautiful 3,950-square-foot boutique hotel located on the Oregon coastline for $2.16 million. When Boone and Glover initially explored financing options, the process was slow and arduous. Local lenders made offers, but none fell within their budget. Fortunately, they discovered TMC Financing’s SBA 504 commercial real estate loan. The Small Business Administration's (SBA) 504 Program offers below-market, long-term, fixed-rate financing, to purchase, construct, or refinance hotels with a downpayment as low as 15%. “We were midway through our original financing package when we learned about the terms of the SBA 504 loan,” explained Boone. “When we discovered that we only had to put 15% down, instead of the expected 25%, we happily switched to TMC Financing.” With the money they saved, Boone and Glover were able to hire additional staff and prepare the Inn to ensure their guests would enjoy their stay. Bryce Fennell, who administered the SBA 504 loan on behalf of TMC Financing explains that the SBA 504 loan is the most advantageous financing option for hoteliers. “Conventional hotel lenders often require a high down payment,” explained Fennell. “However, the unique structure of the SBA 504 loan allows for a lower down payment and can even help finance hotel construction and renovation costs. The best part is, both franchised and independent hotels qualify for the program.” Josh Boone and Tim Glover are incredibly thankful that they were able to take advantage of the SBA 504 Program. “We wasted a lot of time talking with the wrong banks because we were unfamiliar with the SBA 504 option. I’m glad we made the switch to a 504 loan because purchasing real estate is a big step, a step we wanted to take to create a better tomorrow for our families. The SBA believed in what we were doing, and it really helped us paint a long-term picture for success.” SBA 504 Financing for Your Hotel Property By utilizing the SBA 504 Loan Program hoteliers can take advantage of below-market, fixed rate financing for the purchase construction or expansion of commercial real estate including equipment and furnishings. Hotel owners can utilize the SBA 504 refinance loan to lower occupancy costs and access cash trapped in commercial real estate holdings. | TMC Financing About TMC Financing is the #1 SBA 504 lender in the nation, contact them today to learn more about an SBA 504 loan for your business. This guest blog was submitted by TMC Financing. For more information on guest blog opportunities, contact Marla McColly, Business Development Director, Oregon Restaurant & Lodging Association.
Oregon’s second largest private sector industry has thousands of jobs available for interested applicants and we anticipate similar workforce trends to be commonplace for our industry and many others for years to come. The Oregon Hospitality Foundation (OHF) is laser focused on workforce development initiatives to do what we can to build bridges between hospitality industry employers and workers seeking employment opportunities. Currently the Oregon Restaurant & Lodging Association has two full time employees devoted to this work. This new workforce blog will be a joint effort to keep lines of communication open with all industry operators interested in connecting with future employees for their operations. I want take a moment to thank Courtney Smith and Lupe Arellano on our professional staff for their work to highlight our ProStart Culinary and Management curriculum in high schools, job and career fairs organized by partner organizations, speaking opportunities for ORLA members in high schools, and amplifying leadership vacancies as they occur amongst Oregon’s 9 regional workforce development boards. This is our moment as an industry to rise to the occasion and provide more leadership to showcase the vast opportunities available right now in Oregon’s hospitality industry. We hope our new workforce blog connects you with meaningful intelligence and insights that help you navigate our number one challenge in business – demand outpacing labor supply. Cheers to you and your success in Oregon’s hospitality industry. Sincerely, Jason Brandt President & CEO, Oregon Restaurant & Lodging Association Oregon Hospitality Foundation Workforce Blog: March 2023 The Oregon Hospitality Foundation’s new workforce liaison role is focused on building relational capital between educators, workforce programs/boards, and ORLA members. We are hopeful these relationship building efforts will assist us in reducing the current workforce demands facing hospitality employers. So far, the newly launched position has assisted ORLA and the Hospitality Foundation in building relationships with the following stakeholders:
Career Fairs We had four members (The Nines, Kimpton, McMenamins, Elephants Delicatessen) participate at the Portland Youth Opportunity Fair hosted by WorkSystems. The job fair is targeted for 16 to 24 years old’s but open to all. We provided free food handler card training vouchers to youth participating in the event. In addition, we have a new partnership with the Portland Workforce Alliance, which held their 19th annual career fair recently. With over 5,000 students and 75 schools present, the event was a good connector for hospitality employers looking for prospect employees. Speaking Engagements In late 2022, we connected our members to four speaking engagements, three of them in high schools and one to the University of Oregon. Bandon Dunes Golf Resort went to speak at Winter Lake High School and North Bend High School. Zach Poole with Pig ‘N Pancake went to Seaside High School. Colby Phillips with Beergarden spoke with a business management class at the University of Oregon. In January there were three more speaking engagements for our members to participate in, two on the coast and one in Benton County. Workforce Development Boards The hospitality industry is currently a represented sector with two workforce regions (NW Oregon Works and Lane Workforce Partnership). In addition, we are working on partnerships with three other regions and their respective workforce boards (WorkSystems, Clackamas Workforce Partnership, Willamette Workforce Partnership). More to come as we work to make sure an industry voice exists at board tables for all 9 regional workforce boards. Learn more about OHF's workforce efforts and resources available to industry members at OregonRLA.org/workforce. Posted by: Lupe Arellano, Workforce Development / Business Liaison, Oregon Hospitality Foundation Legislative Bill Movement / Skills Standards / Celebrating Women Restaurateurs / Webinars & Events Legislative Bill Updates: ORLA's Government Affairs Committee continues its weekly calls to review and discuss the latest activity from the legislative session. As of today, SB 619 (data privacy) has moved forward with private right of action removed; HB 3308 (alcohol delivery) has moved to rules – this would set up a "server training" program for third-party delivery companies as well as a separation of liability; SB 545 (reusable containers) is expected to pass with legislative intent to make it optional to accept those types of containers. See the latest Bill Tracking online. Hospitality Industry Standards Feedback Survey: The Oregon Hospitality Foundation has been working with the Oregon Department of Education (ODE) and Education Northwest the past couple months to help identify high school technical skills and standards for employment in the hospitality career cluster. This is critical work in getting our foot back in the door of Oregon high schools and it will also raise awareness about the intentional workforce development work through our Hospitality Foundation. Employers are encouraged to take this survey to help review and validate the technical skills we helped to identify for the ODE. Please provide your input by April 14, 2023. Biggest Industry Show in the Northwest: The Northwest Food Show kicks off Sunday, April 16 at the Portland Expo Center with hundreds of exhibit booths, emerging products and services, alcohol tasting pavilion, and Trends Center. Just announced are the educational programs in the new Trends Center each day: Explore trends to improve your business, and learn best practices from peers in these interactive presentations, designed to showcase tangible solutions you can implement tomorrow and increase your bottom line. Learn more and register online. Celebrating Women in Portland's Restaurant Industry: Plans are underway for the Women Who Stir the Pot event May 22, presented by the Portland Kitchen Cabinet and the Oregon Restaurant & Lodging Association. This event will be held at Mother’s Bistro and celebrates women in the restaurant industry, recognizing the contributions they make. Learn more. Upcoming Webinars:
ORLA in the news...
As always, should you have any questions, please reach out to your Regional Representative. Thank you for staying engaged! Are You a Member Yet? The Oregon Restaurant & Lodging Association (ORLA) keeps members informed and educated on important issues impacting the hospitality industry. If you are not yet a member of ORLA, please consider joining the association in order to access the latest industry intelligence for businesses like yours. Visit our Membership page or reach out the ORLA Regional Representative nearest you.
Legislative Update / ORLA in the News / ProStart Championships / New Mattress Stewardship Act Next Legislative Deadline Approaching: April 4, 2023, is the date bills need to be moved out of policy committees in their chamber of origin. ORLA’s Government Affairs Committee continues with Zoom meetings every Friday morning fostering good discussion and updates on legislative activity. If you are interested in joining, please sign up and we'll connect with you before next week's call. You can find the latest bill tracking on our website. All in all, we’re pleased with where we are in advocating for members at this stage in the session. ORLA in News: On several occasions these past few weeks ORLA has been tapped for industry perspective on various issues, industry events and insights. Here are some highlights:
Mattress Stewardship Act: The Department of Environmental Quality is seeking public comment on proposed rules for the Mattress Stewardship Act (SB 1576, 2022). More information on this rulemaking, including the draft rules, can be found on the Mattress Stewardship 2023 Rulemaking web page. DEQ will accept comments by email, postal mail or verbally at the public hearing on Wednesday, April 19, 2023. Start time: 9 a.m.; please register prior to the meeting, using this Zoom link. Send via postal mail to Oregon DEQ, Attn: Rachel Harding/Materials Management, 700 NE Multnomah Street, Suite 600, Portland, Oregon 97232-4100. DEQ will only consider comments on the proposed rules that DEQ receives by 4 p.m., on April 28, 2023. Are You a Member Yet? The Oregon Restaurant & Lodging Association (ORLA) keeps members informed and educated on important issues impacting the hospitality industry. If you are not yet a member of ORLA, please consider joining the association in order to access the latest industry intelligence for businesses like yours. Visit our Membership page or reach out the ORLA Regional Representative nearest you.
Contact: Jason Brandt, ORLA, 503.302.5060 [Wilsonville, OR] – The Oregon Restaurant & Lodging Association (ORLA) proudly announces the fourth-year launch of the Oregon Tourism Leadership Academy (OTLA), developed in partnership with the Oregon Destination Association and Travel Oregon, and led by the industry’s top experts. The annual experiential learning program is targeted to public and private sector tourism professionals who are seeking to polish their leadership and professional skills, continue to grow their career accomplishments, and make positive and lasting contributions to the state’s tourism economy and its success. “We’re excited to see the ongoing success of the Oregon Tourism Leadership Academy move into its fourth year,” said Jason Brandt, President & CEO for the Oregon Restaurant & Lodging Association. “The academy experience is enriching the value of working in the tourism industry for those who participate in the program and it’s an honor for ORLA to be a part of it.” The fourth-year class will launch April 5 and conclude in the Winter of 2023. Participants include representatives from many sectors of the hospitality and tourism industry including destination management organizations, foodservice distributors, a museum, chamber of commerce, lodging properties, and travel publications. View a roster for the fourth-year class. Curriculum, field visits, and hands-on experiences are strategically designed to support and align with the state’s tourism goals and objectives which include four Strategic Imperatives:
The OTLA experience is designed for professionals currently serving Oregon’s tourism and hospitality industries. Applications from industry professionals who will soon be responsible for similar levels of responsibility are also encouraged to apply for the academy program. The strategic imperatives outlined above will serve as the program’s core themes each year. Each theme will receive focus as a part of four multi-day experiential learning programs designed to provide academy participants with comprehensive educational experiences. Each year, approximately 20 participants will immerse themselves in the academy’s professional development curriculum alongside industry experts and facilitators. For more information on the Oregon Tourism Leadership Academy, visit OregonRLA.org/otla. 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 2021, our industry provided over 153,700 jobs to working Oregonians and brought in over $10.9 billion in annual sales for Oregon. A Smart Use of Local Lodging Tax Dollars
As of January 1, 2023, a 2% increase in local lodging tax has been in effect in Lane County. How these new revenues will be spent is still undecided. The Board of Commissioners held a meeting back in September to hear public comments in support of proposals including building a new stadium for the Emeralds baseball team and an indoor multi-use stadium. ORLA’s Director of Government Affairs Greg Astley, along with a few ORLA members, provided testimony at the hearing urging Lane County Commissioners to use any new increase in lodging tax toward an indoor multi-use facility. The following summarizes why we think an indoor facility is a smarter use for those tourism revenues: As hospitality businesses continue to try and recover from the two and a half years of the global pandemic, the shutdowns that occurred because of that pandemic and the ongoing issues of inflation, rising gas prices and continued supply chain issues, there is a clear need for more stable, year-round revenue from visitors to help that recovery. Summer demand is already high in Lane County as visitors enjoy outdoor recreation, wine tasting, various festivals and sporting events and other activities undertaken during the summer months when the weather is favorable. During the winter months and shoulder seasons however, especially January through March, visitors are less likely to visit and support our local economy. Therefore, we believe the best use of any new increase in TLT is growing winter travel demand. TLT reinvested in our challenging winter economy is good for local businesses, from hotels to restaurants and retail and will support year-round employment. Additionally, increasing visitor demand in winter will grow TLT revenue for all recipient programs and jurisdictions. Finally, increases in TLT should be used in ways relevant to drawing visitors, putting “heads in beds” and continuing to increase overall TLT revenue. ORLA supports investment in an indoor multi-use sports facility, with the added feature of a hydraulic, banked 200m track. This facility can accommodate a wide range of sports tournaments, events and offer temperature-controlled emergency response in all seasons. This represents a much-needed investment in facilities serving local youth and all ages who participate in healthy activities, while also drawing visitors in winter. The Eugene/Springfield metro area is underbuilt related to active and healthy indoor facility space compared to national averages. Multi-use sports facilities draw visitors, are recession resistant and are good for our community health. Visitors already know and love Eugene and the surrounding areas of Lane County in summertime. Investing in an indoor multi-use sports facility will allow them the opportunity to experience it during the winter months and shoulder seasons helping to support local jobs, the local economy and the overall health of the community. We encourage the use of any increase in the TLT rate to go toward this endeavor. If you have any questions, please reach out to your Regional Representative Terry Hopkins or Greg Astley. Legislative Activity / ProStart Champions / Restaurant Business Conditions Survey ORLA Bill Tracking: Today is the day legislative bills need to get scheduled for work sessions or else they get left behind (a.k.a., die). As a reminder, ORLA's bill tracking software serves as a crucial tool in monitoring activity of bills with hospitality impacts and coordinating public testimony in front of committees in representation of the industry. See the latest activity on our Legislative Session page. Oregon ProStart Champions Head to Nationals: This past Monday, ten high schools competed in the Oregon Hospitality Foundation’s statewide Oregon ProStart® Championships showcasing their skills and teamwork. The culinary challenge for the student chefs was to prepare a three-course gourmet meal with only two butane burners in under an hour. Crook County High School pulled this off with excellence, winning top honors in the culinary competition. On the management side, McMinnville High School took first place earning them a trip alongside Crook County to Washington, D.C. to compete in the National ProStart Invitational May 2-4. ProStart is a nationwide career technical education (CTE) program that prepares high school students with fundamental skills such as communication, teamwork, time management and professionalism needed to enter the workforce. For a quick recap and video capturing some of the action, see the story on Here Is Oregon, "Oregon culinary students go head-to-head in a very polite food fight." For the full results, read our press release. Survey Shows Oregon Restaurants Still Challenged: The National Restaurant Association recently released key findings from a Restaurant Business Conditions survey conducted in November 2022. Oregon data was extracted to help illustrate what our industry is experiencing locally, including continued elevated costs across all parts of the operation and expected challenges with profitability to remain through 2023. Oregon operators took a number of actions in recent months as a result of higher cost. 78% of restaurants increased menu prices and 48% of restaurants reduced hours of operation. See more insights in Oregon's survey data. ORLA Day of Advocacy Fosters Relationship Building: Over 300 hospitality industry members, state agency representatives, legislators and staff participated in a day of activities co-hosted by ORLA and AAHOA February 21. The Capitol Day Assembly provided for Q&A sessions with invited representatives from several state agencies. After meetings at the Capitol, attendees enjoyed hosted food and beverages at the Taste Oregon Legislative Reception presented by DoorDash. The reception provided industry members the opportunity to meet our elected leaders face to face in a casual setting. Read more. Are You a Member Yet? The Oregon Restaurant & Lodging Association (ORLA) keeps members informed and educated on important issues impacting the hospitality industry. If you are not yet a member of ORLA, please consider joining the association in order to access the latest industry intelligence for businesses like yours. Visit our Membership page or reach out the ORLA Regional Representative nearest you.
Guest Blog | Food Waste Stops with Me Food waste is a significant challenge for restaurants and hotels. Not only is it bad for the environment, but it also costs businesses money. One aspect of food waste that can be particularly tricky is customer plate waste. Unlike kitchen waste, where chefs have complete control over what goes into the trash, what is left on the plate can be tricky to manage because we don't always get feedback on why certain items are uneaten. However, there are some steps that the hospitality industry can take to minimize customer plate waste without sacrificing service or satisfaction. 1. Monitor Monitoring and tracking food regularly left on the plate is essential so restaurants and hotels can identify trends and make adjustments to reduce waste. Consider tracking food waste by meal or day of the week to identify areas of improvement. 2. Adjust Menu design can play a huge role in reducing plate waste. Offering flexible menu options, such as customizable meals or à la carte options, can allow customers to choose exactly what they want and reduce the likelihood of wasted food. Monitor menu items that are being wasted and adjust their offerings accordingly. For example, if a particular dish, side, condiment or garnish is consistently left on the plate, the portion can be reduced or removed from the menu. This not only reduces waste but also saves money on ingredients. One of the biggest reasons for customer plate waste is oversized portions. Customers may be hesitant to order smaller portions for fear of not getting their money's worth, so offering a range of portion sizes, ala carte options or customizable dishes and pricing accordingly can help to alleviate this concern. Additionally, using smaller plates can create the illusion of a fuller plate without increasing the amount of food served. 3. Communicate Sharing with staff the benefits of reducing plate waste can go a long way. Educating staff on portion control, menu design, and food waste reduction can help them understand the importance of minimizing plate waste and achieving this goal. Additionally, staff can be taught to ask customers about their food preferences, allergies, and portion sizes to help guide their meal choices and prevent waste. By implementing these best practices, restaurants and hotels can minimize plate waste while improving customer satisfaction and saving money. Furthermore, preventing food waste can help to promote a more sustainable and environmentally friendly food industry. Check out this video from the Food Waste Stops with Me initiative for more details and insight. Food Waste Stops with Me is a collaboration between Metro, the Oregon Restaurant & Lodging Association, the Oregon Department of Environmental Quality, as well as city and county governments to help food service businesses reduce food waste. Visit FoodWasteStopsWithMe.org for more food waste prevention resources or to request free assistance from a local food waste reduction specialist. This guest blog was submitted by Food Waste Stops with Me. For more information on guest blog opportunities, contact Marla McColly, Business Development Director, Oregon Restaurant & Lodging Association.
Ten High Schools Competed in the Oregon Hospitality Foundation’s Statewide Oregon ProStart® Championships Showcasing the Industry’s Future Chefs and Managers [March 13, 2023 – Salem, Oregon] – The culinary challenge for the student chefs was to prepare a three-course gourmet meal with only two butane burners in under an hour. Crook County High School pulled this off with excellence, winning top honors in the culinary competition at the Oregon Hospitality Foundation’s Oregon ProStart Championships in Salem on Monday. On the management side, McMinnville High School took first place, earning them a trip alongside Crook County, to Washington, D.C. to compete in the National ProStart Invitational. “The atmosphere at this event was electric,” said Courtney Smith, ProStart Liaison/Executive Coordinator for the Oregon Hospitality Foundation. “ProStart does such a remarkable job preparing high school students with fundamental skills such as communication, teamwork, time management and professionalism needed to enter the workforce. And we saw all this at work in the competition.” Crook County prepared Mediterranean influenced shrimp sauteed with an anchovy-caper green sauce, creamy Romesco sauce, fried capers, and Parmesan for a starter. Entrée included pan-seared pork tenderloin medallions with smashed Japanese sweet potatoes, earthy brussels sprouts with Granny Smith apple slaw, a savory black garlic and spicy red chili sauce. Dessert was a silky chocolate mousse in a crispy fried pistachio pie tee, rich blackberry sauce, vanilla bean whipped cream with crafted sugar and chocolate treats. Additional awards presented at the event:
“As the capstone event for the ProStart career and technical education program, the championships represent the culmination of months of hard work and determination,” said Jason Brandt, President & CEO for the Oregon Restaurant & Lodging Association. “It’s incredibly inspiring to see these kids’ passion and know that we are contributing to a meaningful movement in recognizing career pathways in the hospitality industry.” The teams from Crook County High School and McMinnville High School will head to the National ProStart Invitational® May 2-4, 2023, in Washington, D.C. to compete against the best teams from all other states, close to 400 students total. These Oregon champions also receive a share of prizes and scholarships from national culinary schools to help further their careers in the restaurant and foodservice industry. Of the 40 Oregon high school programs, currently involving over 4,000 ProStart students, a total of 12 teams from 10 high schools competed in this event. Sponsors of the event included: DoorDash, Bandon Dunes, Ecolab, McDonald Wholesale, The Grand Hotel in Salem, Johnson Controls, Salem Convention Center, Swire-Coca Cola, and Zwilling J.A. Henckels. Championship Results: Culinary Competition
Management Competition
Championship Participants:
For more information on the Oregon Hospitality Foundation, visit OregonRLA.org/foundation and OregonRLA.org/prostart to learn more about ProStart. ABOUT The Oregon Hospitality Foundation (OHF) was formed in 1992 as a 501(c)(3) nonprofit entity of the Oregon Restaurant & Lodging Association with a mission to support the workforce, educational, training, and philanthropic needs of Oregon’s hospitality industry. Its work is enabled by the generous support of partners, private donations, contracts, and grants. The foundation’s Board of Directors is comprised of respected industry professionals. Media Contact: Lori Little After Two-Year Hiatus, Oregon High School Culinary and Management Teams Return to Compete In Statewide Championships WHAT High school teams will compete in statewide culinary and management competitions at the Oregon Hospitality Foundation’s Oregon ProStart Championships. Culinary teams of four students prepare a 3-course gourmet meal in 60 minutes using only two butane burners and are evaluated by a team of professional chef judges. Five teams of four students will present their new restaurant concept to a panel of industry professionals in a simulated business exposition in the management competition. WHEN Monday, March 13, 2023, 8:00am -2:00pm (Awards dinner 5-7:00pm); schedule is posted online at OregonRLA.org/championships WHERE Salem Convention Center, 200 Commercial Street SE, Salem, Oregon 97301 WHY To help high school students jump start culinary and hospitality careers, the Oregon Hospitality Foundation (OHF) supports educators and schools offering ProStart, a national career and technical education (CTE) curriculum and program developed by the National Restaurant Association Educational Foundation. Teaching culinary, teamwork, and management skills needed by restaurant, hospitality and foodservice employers, the Oregon ProStart Championships is the capstone of this two-year program, providing a public opportunity for students to showcase what they have learned. Of the 40 Oregon high school programs, currently involving over 4,000 ProStart students, a total of 13 teams from 10 high schools will compete in this event. The culinary competition runs 10:00am -1:00pm where chef judges evaluate culinary teams on taste, presentation, knife skills, and teamwork. The management competition runs from 1:15-2:15 p.m. where teams are evaluated on their concept, marketing strategies, menu, recipes and food costs, operations, and critical thinking skills. Winners of both competitions will be announced at the awards dinner program starting at 5:00pm. Students vie for a share of thousands of dollars in scholarships and prizes, plus, state winners will compete in the National ProStart Invitational May 2-4, 2023, in Washington, D.C. Sponsoring organizations partnering with the Oregon Hospitality Foundation include: DoorDash, Bandon Dunes, Ecolab, McDonald Wholesale, The Grand Hotel in Salem, Salem Convention Center, Swire-Coca Cola, and Zwilling J.A. Henckels. WHO The following high schools / programs are scheduled to compete:
ABOUT
ProStart, one of the nation’s largest industry-supported career technical education (CTE) programs, teaches students lifetime skills such as communication, teamwork, time management, and professionalism while also imparting culinary skills that can help them achieve long term, successful careers in the foodservice and hospitality sector. 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. As the "March is Problem Gambling Awareness Month" national campaign celebrates 20 years, ORLA wants to join the efforts in helping increase public awareness of problem gambling and the availability of prevention, treatment and recovery services. Problem gambling is defined as all gambling behavior patterns that compromise, disrupt or damage personal, family or vocational pursuits. Approximately 2 million U.S. adults (1% of the population) are estimated to meet criteria for severe problem gambling. Another 4-6 million (2-3%) meet the criteria for mild or moderate problem gambling.
ORLA President & CEO, Jason Brandt, serves on the Oregon Council on Problem Gambling whose mission is to promote the health of Oregonians through supporting efforts to minimize gambling-related harm. This organization strives to provide the highest quality, cutting-edge responsible problem gambling awareness and educational services to Oregonians. “Problem gambling is not an issue we think about just once a year in conjunction with awareness month,” said Jason Brandt, President & CEO of ORLA. “Gambling in Oregon generates approximately $1 billion every biennium for the State of Oregon and is the second largest revenue source behind personal income taxes. Our members who partner with the Oregon Lottery as retailers in many cases are a crucial intermediary in our collective efforts to maximize revenue for numerous state programs and services while upholding the tenants of responsible gaming. Retailers remain the most comprehensive network of operators who can identify and address problem gambling in partnership with the Oregon Lottery.” As stakeholders in the gaming industry, Oregon Lottery retailers are required to take retailer training to promote Responsible Gaming. Retailer employees can access the ‘Responsible Gaming and You’ training and earn a certificate on the Oregon Lottery website. Some warning signs of a gambling problem are:
If you know someone who may need help, they can call the National Helpline at 1-800-GAMBLER for more information about problem gambling and referral to local help. |
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