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[July 30, 2021] - Mask Mandates & Covid-19 Regulations / Oregon Jobs & Spending / Ee
ORLA is in the midst of an epic run of events which started with the sold-out ORLA Open Golf Tournament earlier this week, the launch of the second Oregon Tourism Leadership Academy class, and the Northwest Food Show this Sunday and Monday at the Portland Expo Center. We hope you can join us at the Show and take advantage of all it has to offer – or if time is limited, stop by for an hour and sample some great products. Registration is free for ORLA members ($25 at the door). Here are the latest updates from your association: Mask Mandates & Covid-19 Regulations - Our team is closely monitoring the impact of the CDC’s announcement this week that everyone—regardless of vaccination status—should return to wearing face coverings in certain regions across the nation with high levels of COVID-19 community spread. Several jurisdictions in other parts of the country have already announced they will mandate masks again, and we anticipate that others will in the coming days. Unfortunately, the politicization of masks may lead to conflicts in jurisdictions that mandate them. As a reminder, ServSafe has a free course on conflict de-escalation that ORLA members can utilize for staff. We learned earlier this week that at this stage Oregon OSHA has no plans to reinstitute face covering mandates. We will keep you posted on future developments. Job Openings & Spending in Oregon - New data show the state of job openings and consumer spending in Oregon both up as of this month. With January 2020 acting as the baseline, the data shows job openings up in hospitality at a rate of 45.9%. Consumer spending in hospitality is up 7% over the same timeframe while overall consumer spending is up 13.1%. No surprise, the extent of our job opening crisis is impeding our ability to keep up with consumer spending gains across other sectors. ENTREE Act - Last week, the House Small Business Committee Ranking Republican Blaine Luetkemeyer introduced legislation to replenish the Restaurant Revitalization Fund (RRF). Appropriately titled the ENTREE Act, this bill generally reflects the GOP’s preference for how to replenish the RRF. The ENTRÉE Act will:
National Hotel Stats - Our national partners at the American Hotel & Lodging Association have compiled the following statistics which provide important perspective on the state of our nation’s lodging industry:
[July 16, 2021] - ERTC Resources, Legislative Report
Don’t Leave Money on the Table! - Over 100 ORLA members registered for our Employee Retention Tax Credit (ERTC) webinar earlier this week. ORLA members can find resources to assist in navigating the importance of ERTC and the cash infusion it can bring to our industry operations behind our online member wall (login and go to the Resource Library). You may be surprised how you can leverage both Payroll Protection Program dollars and Employee Retention Tax Credit dollars in ways the are completely above board and legal. ORLA’s Government Affairs Coordinator Tom Perrick is standing by to assist ORLA members in navigating the tools you need to maximize your cash infusion. We think you’ll find it less complicated than you might anticipate. If you have questions or need support as an ORLA member please email Tom Perrick at tperrick@oregonrla.org. If you’re not an ORLA member yet, make it happen through the this link. ORLA Legislative Report - The ORLA Legislative Report from Director of Government Affairs Greg Astley can be read on our Legislative Session page. The 2021 Oregon Legislative Session brought about historic challenges with no opportunity for industry stakeholders to engage in person with lawmakers due to Covid regulations. ORLA’s goal with all legislative sessions is to protect, improve, and promote hospitality. Our work this session resulted in protecting the intellectual property rights of our restaurant operators across the state, improvements in unemployment insurance rates that will be paid by lodging and restaurant employers in the coming years, and an ongoing commitment to promote the importance of a fully functioning hospitality industry which was crippled by Covid. We hope you find the summary report helpful and we want to thank both Greg Astley and Bill Perry with Balance Point Strategies for their work on behalf of the industry. OSHA & OHA Intelligence - We expect OSHA will announce an elimination of the enhanced cleaning and sanitation protocols relating to Covid as soon as this coming Monday. ORLA participated in the second of a series of rulemaking advisory committee meetings earlier today and it is clear there is widespread support amongst the committee members to ditch the need for high frequency cleaning standards on top of robust cleaning protocols already in place in our industry as well as others. Also, please find the latest intelligence from the Oregon Health Authority on the status of Covid variants including data points on transmission and geographic penetration rates here in Oregon.
[July 9, 2021] - Golf Tournament | Cannon Beach Sales Tax on Meals | RRF in Oregon | OLCC Updates
ORLA Open Golf Tournament - We have more sponsorship revenue on the books for the golf tournament than we’ve ever had before. That is a testament to our Director of Business Development Marla McColly who continues to provide top tier leadership for the association. Our Government Affairs team is running point on lining up golf teams to make sure we have a sold out field of golfers. We have just over 2 weeks before we hit the links.
Cannon Beach Sales Tax on Meals - About 40 restaurant operators in Cannon Beach have their hands full with the 5-person City Council in Cannon Beach who decided this past Tuesday night in a 3-2 vote to move forward with a new 5% food and beverage tax on foodservice operations within the city limits. As you can all imagine, we’re floored by the rationale to impose a new tax on restaurants after the grueling reality of COVID inflicted on the industry. ORLA will be testifying along with local restaurateurs at the next meeting July 14.
RRF in Oregon - The Small Business Administration (SBA) has released their most detailed information to date on Restaurant Revitalization Fund (RRF) applications and recipients broken down by state. 2,337 Oregon restaurants received RRF dollars totaling approximately $531 million. 4,930 applications for RRF were received by SBA from Oregon operators which means about 47% of applicants from Oregon were funded. You can view more details in SBA's RRF report. OLCC Updates - The latest updates from the OLCC about alcohol service changes as a result of Governor Brown rescinding all of her executive orders pertaining to the COVID emergency are included in the OLCC press release. A number of important topics are covered including but not limited to alcohol delivery, to-go cocktails, liquor liability insurance suspension, premises expansion, and license renewal fees. You can view more information on the OLCC website.
[July 1, 2021] - Full Reopening | OSHA Changes
Full Reopening with OSHA Changes - As many of you saw, OSHA updates were sent out as an Announcement on some bigger workplace changes that aligned with the Governor’s full reopening of the economy yesterday, June 30. In anticipation of the updates, we tracked down intelligence from OSHA Director Michael Wood and released information to the ORLA membership on Monday, June 28 regarding the change to both face covering mandates and physical distancing mandates from OSHA which is separate from the Oregon Health Authority regulations we knew were already going away on June 30. Once we confirmed the information, we sent an update to our industry to give as much advance warning as possible. ORLA Feedback on Communications - With communication preferences constantly changing, it’s important that our professional staff have up to date information from members on how they view our communication performance, especially after a year like we’ve had. We appreciate hearing your feedback on our communication products and how well they’re hitting the mark. Take Survey Updated Year in Review - View an updated version of ORLA’s Year in Review here. There was such a deluge of work over the last 15 months for all of us that it can be easy to dismiss or simply forget the work that has been accomplished or the degree of its importance. We hope our work has been something you are proud to be a part of. Before Covid, it was an ongoing challenge to communicate the value of advocacy and government relations work. Many times its seen as an intangible that is nice to have for the industry but not necessarily important to operations on a day to day basis. Of course Covid changed this perception entirely as it consumed our world and altered our approach to so much in the industry. Oregon Tourism Leadership Academy Progress - Even with everything going on, ORLA remains committed to the Oregon Tourism Leadership Academy which we built from scratch last year in partnership with Travel Oregon and the Oregon Destination Association. The leadership program is owned by ORLA and will prove to be an important tool in helping the association train and cultivate leaders for the future of our industry. Due to Covid, we have two separate leadership groups actively engaging their peers in the program. Our first year class will have their third experience out of four in Seaside next week from July 7-9. The first year class will wrap up their program year in the Willamette Valley from September 29 – October 1. Our second year class launches their year in the Columbia Gorge July 28-30. For more info visit OregonRLA.org/OTLA.
[June 28, 2021] - Clarifying Your Questions about OSHA Rules
A number of industry operators have been reaching out since Governor Brown’s announcement Friday, June 25, about Oregon OSHA rules for employees. We have confirmed as of today thanks to Director Michael Wood that face covering and distancing rules will be eliminated in alignment with the full reopening of our economy on Wednesday, June 30. ORLA will continue working with Oregon OSHA as part of their rules committee to continue addressing the details involved with unraveling the Covid-19 directives. We recommend sending a communication alert to your entire staff letting them know face covering mandates are no longer in effect as of Wednesday if you plan to follow state policy. If you so choose, you can still require face coverings as a business policy as well as allow staff who prefer to wear a face covering to continue doing so. Congratulations to you for making it to this point and surviving the monumental challenges presented from the past 15 months. Please reach out to your ORLA Regional Representative for the ongoing intelligence you need to operate your business most effectively. [Click the "Read More" link for archived blog updates]
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Guest Blog | BYOD, Inc. Most of the conversations I am having with restaurant colleagues these days involve any number of terms: RRF, PPP, Covid-19, recovery, consumer confidence, and many more. However, at my own restaurants the conversations center around one thing: staffing. In 25 years, I’ve never seen an employment pool as shallow as it is right now. While the economy is seeing wonderful recovery (the unemployment rate fell by another .3% last month adding almost 550K jobs, and the economy grew by 6.4% in Q1 and continues to skyrocket), we in the hospitality industry are not experiencing the same boom. Reuters reports that 5.6% of restaurant workers quit their jobs in April (an all-time high according to Gordon Haskett Research Advisors) and the bureau of labor statistics shows the hospitality industry came out of April still down more than 2.8 million workers from where it was pre-pandemic, with an unemployment rate of 10.8% compared to the national level of 5.5%. On top of that, I haven’t spoken to an operator in months where the phrase “severely understaffed” doesn’t come up. Though there are multiple drivers (unemployment benefits, governmental pandemic regulations, large wage increases in industries that weren’t shutdown, etc.) behind this situation, and we can all debate them until we are blue in the face. The reality of the situation is that a smaller and shallower hospitality employment pool is here to stay. With that sobering fact readily apparent after the last several months, we also are hearing a lot from “experts” stating the only way to attract workers back is to raise wages. With efforts from groups like the IRC as well as state and national government to push a $15/hour minimum wage it seems a bit like the industry is being pushed into accepting this new reality by bully pulpit and the peanut gallery. The problem seems insurmountable, especially considering the fact that industry wide we lost 110,000 restaurants permanently last year and almost $240 billion. However, the building blocks of an alternative solution to “raising wages and just keep raising them” are already in many other industries. In the 1950’s the manufacturing and agricultural industries employed 1 in 3 Americans workers, but in 2009, it was closer to 1 in 8. What happened, you ask? Automation. We began to use machines, computers, and finally data to evolve how those industries work. Now I know I just lost some of you. For years people have told me how backward the restaurant industry is, and how technological behind we are. We’ve been slow to adopt new technologies and sometimes burned by the ones that we have. I hear the argument that while spending millions of dollars on technology might work for a big factory doing $1 million dollars a day in revenue, it can’t work for a restaurant doing $1 million in revenue annually. But that supposes that automation requires large physical infrastructure, expensive software programs, large implementation teams, and a number of other hurdles that make it very difficult for an industry that is made up of more than 60% independent operators to consider implementation. Automation is something that the restaurant industry has championed for years (just ask McDonald’s), but it has approached it from the standpoint of unit replicability, when what we need to focus on as an industry is how automation applies to a single unit. Simply put, are there tasks that technology can do (perhaps better than humans) that can be easily and inexpensively implemented? The answer is a resounding yes – with machine learning and artificial intelligence. Why couldn’t an AI build a schedule better than an assistant manager? Crunch data and predict sales and staffing at better rate? Coordinate your ordering for you? Essentially remove all of the mundane “office” jobs that an operator deals with on a daily basis so that they can focus on more important tasks? If a manager could skip 50% of their paperwork to spend more time training the limited staff that they already have (because an AI did it for them), could that staff begin to handle a higher workload? If consumer interfaces could start with technology as a welcome funnel (QR codes, AI engaged CRM’s that auto-seat customers) could that allow restaurant to do more with less staff? In the end, what I believe will come out of the pandemic is not necessarily higher wages, but a greater reliance on technology as an interface between management and staff as well as restaurants and their customers. Technology isn’t the only solution to the current job market, but it certainly seems like a more palatable one. | Samuel Short Sam is the Chief Strategy Officer for BYOD, Inc., a Restaurant-focused Artificial Intelligence company. Sam also owns a restaurant group in Michigan and has spent the last 25 years in the restaurant industry. He served on the board of the Michigan Restaurant and Lodging Association for many years. This guest blog was submitted by BYOD, Inc. For more information on guest blog opportunities, contact Marla McColly, Business Development Director, Oregon Restaurant & Lodging Association.
 Effective today, June 30, face covering and distancing rules are eliminated in alignment with the full reopening of our economy. Governor Brown’s announcement last Friday was welcome news to Oregon's businesses ready to open back up at full capacity.
Earlier this week we received confirmation from OR-OSHA Director Michael Wood that mask and distancing mandates will be eliminated (with certain exceptions, including health care, public transit, and airports). However, not all of Oregon OSHA’s COVID-19 requirements are going away immediately. "For the rule addressing all workplaces, examples of measures that will remain in place longer include optimization of ventilation, notification of a positive case in the workplace, and proper steps to take if an employee must quarantine." Here's more information to pass along: ORLA has received several questions from members regarding rule updates. Here are a few FAQs that were confirmed:
ORLA will continue to work with Oregon OSHA as part of their rules committee to continue addressing the details involved with unraveling the remainder of the COVID-19 directives. As always, you can reach out to your ORLA Regional Representative for questions. There is no light switch. It will take years to build back what was lost.
FOR IMMEDIATE RELEASE: June 25, 2021 Contact: Jason Brandt, President & CEO, ORLA 503.302.5060 | jbrandt@oregonrla.org Wilsonville, OR– Today’s announcement from Governor Kate Brown announcing a full reopening of Oregon’s economy no later than Wednesday, June 30 is welcome news. Our state’s restaurant and lodging establishments have a long road ahead as small businesses continue the hard work of regaining their footing after 15 months and 13 days of historic and over-reaching government regulation. Permanent closures, workforce access issues, partial re-openings, and ever-changing administrative rules and emergency orders have left a permanent mark on the approach to doing business in Oregon. “We never could have imagined the gravity and depth to which government regulations would dictate how we live in a free society when industry shutdowns and capacity restrictions first went into effect on Tuesday, March 17 of 2020,” said Jason Brandt, President & CEO of the Oregon Restaurant & Lodging Association. “Here we are 15 months later picking up the pieces and doing whatever we can to help Oregon’s extraordinary hospitality industry find its identity once again and it will take time. From a workforce access crisis and supply chain constraints to debt accumulation and back rents and mortgages coming due, historic industry challenges remain and will persist in the years ahead.” To date, Oregon has permanently lost over 1,400 foodservice locations statewide and some lodging establishments remain closed. Both restaurant and lodging operators continue to face wide ranging marketplace dynamics resulting in different realities in different regions of the state. As a rule of thumb, the more reliant a region is on business travel, the harder the economic hit. “The Portland Metro region in particular will need ongoing support to bring back the top tier hospitality experiences our overnight guests have come to expect in our state’s largest city,” said Brandt. “Our hats are off to our partners at Travel Portland, the Portland Business Alliance, and officials at the City of Portland who are inspiring Portlanders to usher in a new transformative chapter with their ‘Here for Portland’ campaign. Ongoing cleanups, increased office worker mobility, and cultural activities can and will make a big difference. As Mayor Wheeler has said, do not bet against Portland or its people.” One challenge remains clear statewide – no matter the region, the workforce access crisis is deep and relentless. Restaurants and lodging establishments in all regions of the state are currently forced to reduce operating hours, minimize menu options and cordon off available rooms respectively. “To put it plainly, there are too many Oregonians on the sidelines,” said Brandt. “And this reality has opened up a new frontline of advocacy activity for ORLA – we must be at the table in assisting our state in addressing the child care deserts that exist in all 36 counties in Oregon, we must address the extension of unemployment benefits to those who are not making a concerted effort to find their next job, and we must protect the rights of our frontline workers who choose to wear a face covering at work and respect that choice and embrace it.” For more information on the efforts of the Oregon Restaurant & Lodging Association please visit OregonRLA.org. ### The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which before COVID-19 provided over 180,000 paychecks to working Oregonians. The latest available data for May of 2021 from the Oregon Employment Department shows current employment levels in the accommodations and foodservice industry totaling 153,200 people.  Guest Blog | Portland General Electric This past year has rocked all of us, but it’s been particularly rough for small business customers. From a world-wide pandemic, a summer of social unrest, wildfires that hit too close to home, and a historical ice storm, small businesses, and especially restaurants, have endured more than their fair share of challenges. I watched as businesses were forced to change and adapt at a moment’s notice. Many were forced to lay off their staff and face an uncertain future. But even while overcoming these challenges, I was inspired by the creativity and resiliency so many demonstrated – businesses continued to serve their communities and show compassion for their neighbors with an Oregon kind of energy that’s resilient, innovative, and rooted in care for the communities they are in. It’s the kind of energy we celebrate at PGE. Hospitality, that friendly welcoming nature that we’re so proud of, is the heart of Oregon. We love where we’re from and we all are excited to share our favorite local eats and hot spots. I’ve been touched by the stories of restaurants caring for those most in need and the way that communities have stepped up to support their favorite local joints. I recently had the opportunity to sit down and visit with four local restaurants throughout the region. During our conversations, I was inspired by the stories these restaurants shared. Despite the numerous challenges, they have come to work every day and continue to be agents for positive change in their communities. To show appreciation for these restaurants and yours, we’re hosting a restaurant week on PGE’s Instagram the week of July 5. We’ll be sharing the stories of these restaurants and asking our followers to share their favorite local restaurants. Want to get in on this social boost? Share your favorite local restaurant (yours included!) on your Instagram story and tag @PortlandGeneral with the hashtag #RestaurantWeek. Thank you, ORLA, for being a great resource and unifying force for Oregon’s hospitality industry. As we continue to invest in the future of Oregon, we’re proud to make a $5,000 donation to the Oregon Hospitality Foundation. Keep up the great work! For more information on resources available for your restaurant, please visit us at portlandgeneral.com/smallbiz. | Warren Parker III, PGE Senior Marketing Strategist SMB This guest blog was submitted by Portland General Electric. For more information about ORLA and guest blog opportunities, contact Marla McColly, Business Development Director, Oregon Restaurant & Lodging Association.
Update: The National Restaurant Association hosted a webinar June 17 to discuss recent developments relating to U.S. DOL/OSHA’s Updated Guidance and the Emergency Temporary Standard (ETS), revised CDC Guidance for Vaccinated Individuals, the EEOC’s recent update of its Guidance for Vaccination and Compliance with the ADA and GINA, and what state and local “Vaccine Passports” mean for restaurants.  [Originally posted March 21, 2021] - In response to a number of inquiries on this subject, ORLA has compiled various sources of information on the topic. Please note, the following information is provided for informational purposes only, and should not be construed as legal advice.
The Rundown: The vast majority of content reviewed on this subject urged caution. A number of exceptions exist within mandatory programs, including medical conditions, religious grounds and potential union bargaining (if applicable). Mandatory vaccination programs are subject to state and/or federal oversight (BOLI, OSHA, NLRB, EEOC) and can trigger program review and legal pitfalls, such as violating the Americans with Disability Act (ADA), the Genetic Information Nondiscrimination Act (GINA) and a host of potential medical, personnel and personal Data Privacy violations. Even if successful in navigating the external patchwork of state and federal agencies, an operator that chooses to adopt a mandatory vaccination program must then overcome internal operational issues, such as what steps must be taken when an employee chooses not to be vaccinated, how to then protect the rest of the workforce, reconfiguration of office space, schedule changes and the like. The Bottomline: While mandatory vaccinations are allowed, a mandatory vaccination program is not advisable. The downside seems too great of risk for operators large and small. Employers are encouraged however to promote employee self-education for vaccination acceptance, support voluntary vaccinations, follow the guidelines of local, city and state health authorities, provide their workforce the flexibility for designated group vaccination schedules and work with local Chambers and trade associations. Here is a list of resources providing information on vaccines in the workplace:
For questions, please reach out to your Regional Representative. National Restaurant Association Provides State and Local Lawmakers Blueprint for Rebuilding5/26/2021
Blueprint includes funded and unfunded tools to accelerate the industry’s economic recovery
Washington, D.C. (May 26, 2021) - The National Restaurant Association today sent a State and Local Blueprint for Rebuilding to the National Governors Association, the United States Conference of Mayors, and the National Council of State Legislators, encouraging their members keep the restaurant industry at the forefront of their conversations about how to accelerate the recovery of their economies. “State and local lawmakers have the power to make a real difference in their local industry’s recovery,” said Mike Whatley vice president for State Affairs and Grassroots Advocacy for the Association. “Decisive action on this proposal would provide critical tools and opportunities for the hardest hit restaurants struggling to find a new normal. They could help address some of our long-term obligations and the recruitment challenge, which we expect will continue into our busiest months later this summer.” The Blueprint includes 12 detailed steps lawmakers can take, including:
“The Association appreciates the efforts of leaders at the state and local level to work with the restaurant industry throughout the pandemic. Their creativity and commitment to our survival has been vital to the survival of restaurants large and small in every community. As we now begin to rebuild our industry, we encourage all legislative leaders to work with the Association and our 52 state restaurant association partners on ideas to help restaurants thrive once again in the future,” concluded Whatley. Read the full letter here. For more information about the Association’s advocacy, go to RestaurantsAct.com. ### About the National Restaurant Association Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 1 million restaurant and foodservice outlets and a workforce of 15.6 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. Hospitality Operators are Encouraged to Help Staff Get Vaccinated
FOR IMMEDIATE RELEASE: May 11, 2021 Contact: Greg Astley, Director of Government Affairs, ORLA 503.851.1330 | astley@oregonrla.org Wilsonville, OR– Governor Kate Brown’s announcement today that once 70% of the state’s residents 16 and older have received at least one dose of the COVID-19 vaccine she’ll eliminate most statewide restrictions meant to thwart the spread of the disease, is welcome news to Oregon’s hospitality sector. “Oregon’s hospitality industry has been repeatedly hammered by the openings, closings, and changes to how we can operate over the last 13 months,” said Greg Astley, Director of Government Affairs for ORLA. “Hearing the plan for Oregon’s restaurants to be able to fully reopen and welcome back guests gives hope to those who have remained closed since the beginning of this pandemic and those who have struggled to remain open and keep people employed.” The Governor’s plan includes the lifting of limits on seating capacity for restaurants, bars, and other venues previously impacted by the risk levels. It also means no counties would remain under the current risk level tiers based on rates of infections. Physical distancing and face-covering mandates while indoors may still be in place for some time. The Governor has stated she will follow recommendations from the Centers for Disease Control and Prevention as to when face coverings may no longer be required. “ORLA is encouraging restaurants to help employees find vaccination sites for themselves and their families,” said Astley. “The sooner we can meet the goal of having 70% or more of Oregonians partially vaccinated, the sooner we can open back up our dining spaces and welcome guests back in to share food and make memories with their families and friends.” ### The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which before COVID-19 provided over 180,000 paychecks to working Oregonians.  NW Oregon Works Identifies Hospitality Industry as Major Sector of Economy
FOR IMMEDIATE RELEASE: May 10, 2021 Contact: Wendy Popkin, Executive Director Oregon Hospitality Foundation 503.331.7528 | wpopkin@oregonrla.org Wilsonville, OR – NW Oregon Works, one of nine regional workforce boards in the state, is the first to identify the hospitality industry as a major sector of their regional economy. The state’s workforce boards are entrusted with state and federal dollars to connect job seekers with training and certifications to meet industry demands. A map of the workforce board regions can be viewed here. “The strategic funding and priority decisions our board makes are based on employers’ workforce needs in our communities and positive outcomes an industry can contribute,” said Heather DeSart, Executive Director of NW Oregon Works, which supports Benton, Columbia, Clatsop, Lincoln, and Tillamook counties. “The Oregon Hospitality Foundation and the Oregon Coast Visitors Association worked hard over the past three years to help us understand the range of diverse employment opportunities the hospitality industry can offer to our residents, as well as the important role it has as an economic driver.” Oregon’s hospitality industry remains the second largest private sector industry behind health care, yet many of its employers are experiencing the workforce recruiting challenges incurred by COVID’s impact, as are other consumer-facing businesses. The industry’s positive impact on local and state economies, and its ability to provide a low barrier to entry for first-time and less-skilled job seekers who can gain experience and a high opportunity to advance, make the hospitality industry’s recovery critical as part of Oregon’s overall pandemic economic recovery plan. “Our foundation’s mission is to support the workforce, education, and philanthropic needs of Oregon’s hospitality industry,” said Wendy Popkin, Executive Director of the Oregon Hospitality Foundation. “We use a variety of tools including nationally accredited certifications that help provide a skills-based pathway from entry level positions to executive positions that pay six figures. We are thrilled about this growing collaboration with NW Oregon Works and its agency partners to serve beside the Oregon Coast Visitors Association (OCVA) as conveners for our sector’s strategies.” Addressing workforce shortages is commonly a team lift involving key stakeholder organizations reliant on a steady flow of both job seekers and job openings. As part of this new strategy, expert education partners are also involved such as Chemeketa Community College who offers all its hospitality course and degrees online, and the National Restaurant Association and the American Hotel & Lodging Association Educational Foundation who have received and administered numerous grants from agencies such as the Department of Labor. “OCVA’s major role in the coastal tourism industry is to align and support partnerships between communities and partner resources,” said Arica Sears, Deputy Director of the Oregon Coast Visitor’s Association. “The recent identification of leisure and hospitality as a major sector speaks to the collaborative and forward-thinking partners that NW Oregon Works and the Oregon Hospitality Foundation are, and we couldn’t be more grateful.” Workforce shortages continue to be cited by restaurant and lodging employers as the number one issue facing their business. The Oregon Hospitality Foundation will host a webinar highlighting tools and partnerships that can assist with these challenges on Tuesday, May 25th from 2-3:30 p.m.; learn more and register here. For more information on the efforts of the Oregon Hospitality Foundation please visit OregonRLA.org/foundation. ### The Oregon Hospitality Foundation, a nonprofit 501c3, strives to support the workforce, education, and philanthropic needs of Oregon’s hospitality industry, Oregon’s second largest employer, which before COVID-19 provided over 180,000 paychecks to working Oregonians. Poll shows the vast majority of people are relieved the Governor’s latest indoor dining ban has ended
FOR IMMEDIATE RELEASE: May 7, 2021 Contact: Greg Astley, Director of Government Affairs, ORLA 503.851.1330 | astley@oregonrla.org Wilsonville, OR– A recent poll shows, 88% of Oregonians say they should be able to make their own decision about dining indoors at restaurants as more people become vaccinated. This comes as Gov. Kate Brown ended her ban on indoor dining in 15 counties starting today. “With Oregonians continuing to get vaccinated each week, my expectation is that we will not return to Extreme Risk again for the duration of this pandemic,” Brown said. Polling nearly 1,000 Oregonians, between April 26 to May 5, 2021, 88% said they want the option to dine indoors as more than 1 million people have been fully vaccinated in the state. “It is clear Oregonians understand what is at stake for their favorite local restaurants,” said Greg Astley, Director of Government Affairs for the Oregon Restaurant & Lodging Association. “We have 88% of survey respondents stating they feel they should have the choice whether to dine inside a restaurant or not right now. The sentiment against indoor dining closures at this stage is clearly reaching a feverish pitch.” Oregon has already seen more than 1,000 restaurants close because of the pandemic recession. The reopening of indoor dining ahead of the largest sales day of the year – Mother’s Day – will hopefully help some local restaurants continue to survive during this tough time. “These are the places where you’ve celebrated your birthday, had your first date, and enjoyed Mother’s Day brunch every year. More indoor dining restrictions would result in more permanent closures of these businesses that are part of the fabric of our lives and communities,” said Astley. “Now that everyone older than 16 is eligible, help us move away from future government restrictions by getting vaccinated. And please continue to support local restaurants this Mother’s Day by celebrating at you mom’s favorite place.” The recent poll we announced today was authored by ORLA and promoted on OregonLive.com. For more information on the efforts of the Oregon Restaurant & Lodging Association please visit OregonRLA.org. ### The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which before COVID-19 provided over 180,000 paychecks to working Oregonians. The Governor’s announcement ending Extreme Risk in 15 counties will help restaurants at a critical time ahead of Mother’s Day – typically the top sales day of the year.
FOR IMMEDIATE RELEASE: May 5, 2021 Contact: Jason Brandt, President & CEO, ORLA 503.302.5060 | jbrandt@oregonrla.org Wilsonville, OR– Oregon restaurants struggling to survive welcome Gov. Kate Brown’s recent announcement ending the Extreme Risk category for 15 counties, allowing them to resume some indoor dining ahead of their busiest day of the year – Mother’s Day. On Tuesday, Gov. Brown stuck to her commitment to use statewide metrics announcing that because COVID-19 hospitalization rates have leveled, restaurants and their patrons can return to limited indoor dining starting Friday, May 7. “With Oregonians continuing to get vaccinated each week, my expectation is that we will not return to Extreme Risk again for the duration of this pandemic,” Brown said. This is welcome news to the thousands of local restaurants barely holding on during the pandemic recession.Oregon has seen more than 1,000 restaurants close in the past year. “With indoor dining coming back online across Oregon, ORLA’s focus now moves to two crucial fronts – supporting efforts to continue relaxing restrictions and finding solutions for lodging and restaurant employers struggling to get their employees back on the schedule,” said Jason Brandt, President & CEO of the Oregon Restaurant & Lodging Association. “The workforce shortage crisis is the challenge of our day outside government restrictions and it’s a national crisis. We look forward to working with our national partners on legislation to turn extended unemployment benefits through September into upfront cash bonuses to accelerate the industry’s recovery.” Restaurant and lodging operations continue to take all necessary precautions to ensure the safety of their employees and customers. Oregon public health officials have confirmed only 3% of the new COVID-19 cases were traced back to restaurants and bars while most of the new cases are attributed to schools. “Now that everyone older than 16 is eligible, help us move away from future government restrictions by getting vaccinated. And please continue to support local restaurants this Mother’s Day by celebrating at your mom’s favorite place,” said Brandt. For more information on the efforts of the Oregon Restaurant & Lodging Association please visit OregonRLA.org. ### The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which before COVID-19 provided over 180,000 paychecks to working Oregonians. National Restaurant Association Statement on the Opening of the Restaurant Revitalization Fund5/4/2021
Contact: Vanessa Sink
National Restaurant Association vsink@restaurant.org FOR IMMEDIATE RELEASE Washington, D.C. (May 3, 2021) – Today, the $28.6 billion Restaurant Revitalization Fund (RRF) began accepting grant applications. Tom Bené, President & CEO of the National Restaurant Association released the following statement about the launch of the federal relief program: “Today’s launch of the Restaurant Revitalization Fund provides long-awaited hope for tens of thousands of restaurants who are on a long path to recovery. The U.S. Small Business Administration (SBA) has done admirable work in creating a totally new relief program in just two months, and we appreciate our strong partnership with them. “The question on the minds of many is what happens when applications outpace the available funds. Restaurants are operating in an uncertain environment, with continued needs to restore customer confidence in their safety and to bring workers back into the economy. We will continue to work with policymakers to secure a comprehensive set of solutions, including additional funding for the RRF.” The restaurant industry has been the hardest hit during the pandemic. Between March 2020 and April 2021, restaurant and foodservice sales were down $280 billion from expected levels and 110,000 restaurants have closed permanently or long-term. For nearly 15 months, securing industry-specific recovery grants has been the primary goal of the National Restaurant Association. Because funds are limited, the Association encourages all eligible applicants to apply as soon as possible. While priority groups will have 21 days of priority access, applications from all eligible applicants will not be ruled ineligible if they apply during the prioritization period. The SBA will coordinate the time of submission to determine the order of grant distribution. Resources for operators:
### About the National Restaurant Association Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 1 million restaurant and foodservice outlets and a workforce of 15.6 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We sponsor the industry's largest trade show (National Restaurant Association Show); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF's ProStart). For more information, visit Restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube. Restaurant Operators Remain Baffled by Disproportionate, Inequitable Restrictions
FOR IMMEDIATE RELEASE: May 3, 2021 Contact: Jason Brandt, President & CEO, ORLA 503.302.5060 | jbrandt@oregonrla.org Wilsonville, OR– This past week, Oregon State Epidemiologist Dr. Dean Sidelinger provided a COVID update to the Oregon Senate Committee on Health Care alongside Oregon Health Authority Director Patrick Allen. As part of the official testimony, Dr. Sidelinger and Director Allen were asked a series of questions by members of the State Senate serving on the committee. Of particular importance was the answer to a question about environments deemed responsible for increased case counts. Dr. Sidelinger referenced spread in multiple settings and cited 257 new outbreaks during the course of the past week. He said 30% of cases are attributed to single case outbreaks associated with schools, 12% are attributed to two or more case outbreaks associated with schools, 4.5% of cases are attributed to recreational sports and sports teams, and only 3% are traced back to restaurants and bars. Director Allen also shared 60% of cases are sporadic with no additional information about where they originated. Testimony continued including a summary statement from Director Allen who stated, “kids going back to school has led to more coronavirus, just not in school. It’s everything around it.” If restaurants are not a leading cause of spread, owners and operators across the state are baffled why thousands of restaurants in 15 counties have indoor dining bans. “It is clear from testimony that schools, not restaurants, are driving the overwhelming majority of new COVID cases,” said Jason Brandt, President & CEO of the Oregon Restaurant & Lodging Association. “Nonetheless, restaurants, which are taking the necessary precautions to ensure the safety of their employees and customers dining indoors, are shut down indoors at thousands of locations across 15 counties despite a lack of evidence to suggest they’re the source of spread. You can’t justify putting thousands of people out of work in an entire sector of the economy when there’s no evidence it’s contributing to the spike in cases. It makes no sense.” While the Restaurant Revitalization Fund will help some restaurants, the demand and urgency for aid far outpaces the amount of funding available. The Small Business Administration admitted they expect the federal funds to go quickly as restaurants across the country struggle. For more information on the efforts of the Oregon Restaurant & Lodging Association please visit OregonRLA.org. ### The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which before COVID-19 provided over 180,000 paychecks to working Oregonians. FOR IMMEDIATE RELEASE: April 27, 2021
Contact: Jason Brandt, President & CEO, ORLA 503.302.5060 | jbrandt@oregonrla.org Yet again, Oregon Governor Kate Brown punished local restaurants announcing another wave of indoor dining bans in 15 counties starting Friday, April 30. Current coronavirus outbreaks as reported by the Oregon Health Authority have been tied to education institutions, health care settings, private social gatherings and manufacturing facilities. However, Oregon’s plan and ongoing risk categories continue to target and penalize restaurants, gyms, and fitness centers as the predominant set of restrictions deemed necessary to mitigate virus spread. There have been no super spreader cases tied to these environments at any point in the over 13-month pandemic in Oregon. “Restaurants are taking the necessary precautions to ensure the safety of their employees and customers dining indoors,” said Jason Brandt, President & CEO of the Oregon Restaurant & Lodging Association. “It is impossible to run a restaurant two weeks at a time let alone one week at a time which is now Governor Brown’s plan for the coming weeks. The move by the Governor’s Office is tone deaf and offensive to tens of thousands of Oregonians working in restaurants and bars across our state attempting to pay their bills. COVID-19 closures and restrictions on indoor dining are clobbering Oregon’s restaurants, bars and hospitality sector. We’ve seen more than 1,000 close because of the pandemic recession. The uncertainty and arbitrary nature of targeting restaurants has made it impossible for these local businesses to plan during a time when they’re already struggling to survive. The Governor should stop blaming restaurants as the source of COVID-19 spikes. It is blatant discrimination against our local businesses. Instead, we should focus on what we know will work – vaccinating all Oregonians.” Despite no evidence or correlation between COVID-19 case spikes and restaurants, Oregon’s new extreme risk category includes a new statewide metric: Covid-19 positive patients occupying 300 hospital beds or more, and a 15% increase in the seven-day average over the previous week. Meanwhile, more than 1 million Oregonians have been fully vaccinated. In addition, the Governor’s Office moved away from their normal practice of reviewing hospitalizations based on weekend data and instead used data from Monday which included over 300 hospitalizations in Oregon. “The field of play keeps changing. We were under 300 hospitalizations all weekend but apparently that doesn’t matter anymore. The constant yo-yoing of closures and restrictions in Oregon are driving people to have multi-family gatherings at home indoors. The level of ongoing suffering being experienced by the hospitality industry is hard to quantify with the constant myopic focus on restricting restaurants and gyms as a way to effectively manage our ongoing COVID crisis,” Brandt said. Restaurants have only three days to try to adjust their businesses, dispose of perishable food and reduce staffing again. In addition, restaurants will not be able to order food, schedule employees, or plan out their operating hours in advance as weekly changes are implemented by the Governor’s Office. While changing outdoor capacity from 50 to 100 people will help some restaurants, it won't provide much needed flexibility for most. “The industry desperately needs their #1 sales day coming up on Sunday, May 9. Indoor dining restrictions for a second Mother’s Day in a row would be the ultimate blow to our local restaurants struggling to survive,” Brandt said. For more information on the efforts of the Oregon Restaurant & Lodging Association please visit OregonRLA.org. ### The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which before COVID-19 provided over 180,000 paychecks to working Oregonians. House Vote on Unemployment Insurance Tax Relief Triggers Movement to State Senate
FOR IMMEDIATE RELEASE: April 16, 2021 Contacts: Greg Astley, Director of Government Affairs, ORLA 503.851.1330 | astley@OregonRLA.org Jason Brandt, President & CEO, ORLA 503.302.5060 | jbrandt@oregonrla.org Wilsonville, OR– The Oregon House of Representatives voted overwhelmingly to move forward with bipartisan legislation which would provide millions in unemployment insurance tax relief for some of Oregon’s hardest hit industries. House Bill 3389 passed the Oregon House and will now move to the Senate for ongoing deliberation. The bill accomplishes a number of priorities for Oregon’s hospitality industry with the most important component being the removal of 2020 and 2021 employment data from the formula used to determine an employer’s applicable tax rate, starting in 2022. “We would like thank the leaders who have signed on to support this bill as sponsors and their ongoing work to shepherd it through the legislative process,” said Jason Brandt, President & CEO for the Oregon Restaurant & Lodging Association. “The deferral and forgiveness components could be stronger for this year given the impact of government restrictions on industry employment options. Having said that, the big win will prove to be solving the tax hike problem for years 2022 through 2024.” Unemployment insurance taxes are paid entirely by Oregon employers to fund Oregon’s Unemployment Insurance Trust Fund which remains the healthiest in the nation. One third of unemployment insurance taxes for 2021 can be deferred for employers with an increased tax rate of half a percent or more. If the employer’s tax rate increased more than 1 percent to 1.5 percent, 50 percent of the deferred tax would be forgiven. For tax rates which increased more than 1.5 percent to 2 percent, 75 percent of the deferred tax would be forgiven. And for employers who had a tax rate increase of more than 2 percent, the full deferred amount would be forgiven. “We know this legislation if passed has the potential to save hospitality employers tens of millions of dollars this year alone,” said Greg Astley, Director of Government Affairs for the Oregon Restaurant & Lodging Association. “That amount pales in comparison to the real impact of the relief in future years. If we can erase 2020 and 2021 from upcoming calculations as proposed in the legislation, it will have a direct impact on our industry recovery efforts.” The bipartisan Chief Sponsors of the bill in the house include Representatives Paul Holvey, Daniel Bonham, and John Lively. The bipartisan Chief Sponsors in the State Senate include Senators Bill Hansell and Chuck Riley. For more information on the efforts of the Oregon Restaurant & Lodging Association please visit OregonRLA.org. ### The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which before COVID-19 provided over 180,000 paychecks to working Oregonians. The tally of restaurant closures grows every month as restrictions continue
FOR IMMEDIATE RELEASE: April 12, 2021 Contact: Greg Astley, Director of Government Affairs, ORLA 503.851.1330 | astley@OregonRLA.org Wilsonville, OR– According to CHD Expert, Oregon has lost an additional 190 foodservice locations during March as over a year of lockdowns and restrictions continue to wreak havoc on the state’s hospitality industry. “We have seen over 200 additional restaurant closures in 2021 on top of the closures experienced in 2020,” said Greg Astley, Director of Government Affairs for the Oregon Restaurant & Lodging Association. “An analysis of data compiled from sources including CHD Expert and active alcohol licenses from the Oregon Liquor Control Commission (OLCC) shows us that we have now experienced a net loss of approximately 600 to 800 permanent closures of restaurants across Oregon.” CHD Expert data for 2020 shows 1,185 closures of restaurants with 770 openings during the year for a net difference totaling 415 locations. Food service operations serving alcohol have experienced a decrease of 442 locations compared to pre-covid location totals, according to the OLCC. “Our state leaders in Oregon’s Legislature continue to look for ways to provide assistance to the hard-hit restaurant and lodging sectors,” said Astley. “We would like to recognize State Senators Betsy Johnson and Elizabeth Steiner Hayward for looking at relief options including the creation of a credit to help cover the costs of alcohol licenses for calendar year 2021.” Read more in a recent OLCC memo to Senators Johnson and Steiner Hayward outlining the costs associated with licensee credits. “The volatility due to government restrictions in Oregon is clobbering the ability of restaurant owners and managers to provide some scheduling stability for our industry employees,” said Jason Brandt, President & CEO for the Oregon Restaurant & Lodging Association. “We have a perfect storm brewing – growing checking accounts from stimulus funding, increased unemployment benefits for Oregonians, pent up demand for hospitality services from consumers, and frontline workers still pushing through the process of vaccinations. For our consumers out there, please be patient with your favorite local restaurants and lodging establishments. They will continue to do whatever they can within their control to meet your expectations.” For more information on the efforts of the Oregon Restaurant & Lodging Association please visit OregonRLA.org. ### The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which before COVID-19 provided over 180,000 paychecks to working Oregonians. New ‘Extreme Risk’ Standards Will Result in Indoor Dining Continuity but More Needs to Change
FOR IMMEDIATE RELEASE: April 7, 2021 Contact: Jason Brandt, President & CEO, ORLA 503.302.5060 | JBrandt@OregonRLA.org Wilsonville, OR– The framework for mitigating Covid risk in Oregon across a variety of industries has changed once again with newly established statewide hospitalization metrics among other factors defining Oregon’s new ‘Extreme Risk’ category. As a result, all Oregon counties for the first time in many months will once again have access to indoor dining operations. “The news this week is bittersweet,” said Jason Brandt, President & CEO of the Oregon Restaurant & Lodging Association. “While five counties moved down in risk (Grant, Malheur, Umatilla, Coos, and Curry), six moved up in risk (Clackamas, Deschutes, Klamath, Linn, Multnomah, and Tillamook) which means moving down from 50% to the dreaded 25% indoor capacity restriction starting Friday, April 9. Anything less than 50% capacity poses ongoing survival challenges for our small businesses.” In a press release issued by Governor Brown’s office, Oregon’s new extreme risk category includes a new statewide metric: Covid-19 positive patients occupying 300 hospital beds or more, and a 15% increase in the seven-day average over the previous week. As of April 6, Covid-19 related hospitalizations totaled 163 in Oregon. “We are past due in developing a hospitalization metric as the central tool to determine all county risk levels,” said Brandt. “Over 2 million vaccine doses have been administered in Oregon. The risk associated with each Covid case diminishes with each vaccination and our stringent risk categories have not changed since they were implemented to mitigate the severity of Oregon’s winter surge.” Concern regarding variants have been commonly cited by health officials as the reason for ongoing economic restrictions as the majority of other states move well past Oregon’s reopening status. According to recent comments by Dr. Dean Sidelinger, initial results show all vaccines to be effective in preventing serious Covid illness even if the virus is still contracted and results in a documented case. “As we learn about the effectiveness of vaccines in protecting Oregonians against serious illness caused by variants, we should use that crucial information to change the crippling restrictions still being lived out by too many Oregonians,” said Brandt. “After reviewing all the facts, any reasonable person would conclude the vaccines are effective at keeping Oregonians out of the hospital and as a result, our risk metrics and widespread economic restrictions should change accordingly.” ORLA continues to call for a statewide indoor restaurant capacity of at least 50% including an adoption of physical distancing standards between parties that align with international health guidelines (1 meter or 3.2 feet). For more information on the efforts of the Oregon Restaurant & Lodging Association please visit OregonRLA.org. ### The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which before COVID-19 provided over 180,000 paychecks to working Oregonians.  A New Training Tool Can Help
A picture is worth a thousand words. Excited and Cautious, Ready and Scary sums up the attitude of guests who may soon be walking through our doors for the first time in a year. Increasing numbers of home-bound travelers are tentatively scheduling vacations while many take-out diners seek to enjoy a meal somewhere inside other than home. Still, top of mind for most people who have stayed home since the pandemic’s first lock-down is safety. Tripadvisor's research on travelers’ booking criteria in 2020: 92% said “Cleanliness is the most important factor in selecting accommodations.” According to an OpenTable survey, a high percentage of consumers indicate that they make their dining choices based on the comfort level they have with a restaurant’s safety protocols. YOU may be confident about the procedures you have put into place, but how can you help make your potential customer feel comfortable enough to venture out for the first time? Research shows that how you communicate pre-arrival is exceptionally important to ease concern. Best Practice: Just as you have probably expressed on your own website, both Tripadvisor and Yelp have added space for businesses to describe their Covid safety practices. Balanced messaging is important, however. Having an enjoyable experience is, as it always has been, the motivation for travel and for dining out. While using the word ‘contactless’ can convey a good safety practice, might it also sound sterile to someone who is yearning to break out of forced isolation? Describing what guests can expect in terms of safety and enjoyment is consistent with hospitality that distinguishes a property. Read remarks from a few properties that are highly ranked, and you will notice comments such as, “though the confirmation said that amenities could be limited, we appreciated they told us that the pool was available by reservation so social distance could be maintained and we could still use and enjoy it....” Or, perhaps, “because of Covid, while it wasn’t the same busy and high energy atmosphere we had previously enjoyed, our server went out of his way to be extra-friendly and the food was as delicious as always so we will continue to return." Emphasizing that you seek to provide both a safe and enjoyable atmosphere is the balance that many customers seek not only to make, but to keep, their reservation. Ensuring that guests experience both will boost confidence and return intent. What If? Have we ever been as aware of the CDC or FDA as we all are these days? With this kind of emphasis, you can anticipate that many guests will be very observant about how closely your team follows recommended safety practices and even compare yours to other locations they have visited. Being a germaphobe is not as nerdy as it used to be. A friend shared with me that, after observing how hastily a bus person wiped down the table when a diner left, she decided not to stay because it did not seem very thorough for Covid cleanliness concerns. Another friend told me that they chose a hotel based on the property’s Covid Safety Health Pledge. After noticing some cobwebs in their room, however, they felt nervous about how closely that pledge was followed, and they regretted their travel plans. She has not traveled since. I wondered if their reactions might have been different if they had conveyed their concerns to a service person who was able to respond and re-instill confidence? I realized that the situation was similar to any complaint about a misstep and that confidence may have been recoverable if handled correctly. At least there would have been a chance, anyway. The walk away is probably a forever lost opportunity and the potential word of mouth even worse. Best Practice: While cleaning used to be something we did in the background away from guest sight, we now realize that allowing customers to see it in action can be a confidence builder. Seeing is believing. What plans do you have in place with your team members to address guest observations that may be similar to the concerns voiced by my friends? No matter how much we plan and practice, there are bound to be at least a few protocol missteps and/or encounters with highly sensitive guests. Are your associates as confident with words and actions they should take to address a guest’s safety concerns as they would be with typical pre-Covid complaints? Anticipating challenges and preparing credible responses can help repair a guest’s confidence and ensure that your safety goals are met. New Resource: The Oregon Hospitality Foundation, ORLA’s nonprofit 501c3, has just released a new and on-demand video-based training tool, Providing Service While Supporting Safety. The course addresses opportunities like those mentioned above. Four challenging scenarios are portrayed, communication, credibility, compliance, and creating a positive experience. Participants first watch an example of an ineffective service response which results in a negative guest experience. This is followed with narrative coaching and a more effective service approach is portrayed ending with discussion questions. Both restaurant and hotel versions are available, each with helpful worksheets, and both are offered with a Spanish subtitle option. Since time is a premium, scenarios can be viewed individually in less than 15 minutes. Course access is via sliding scale donation, group codes and tracking are also available. See more at OregonGuestServiceSafety.org. What’s next? A recent Destination Analysts report provides rational optimism about our industry’s recovery, with all momentum tied to the lessening of safety concerns. In the February 22, 2021 report, they note “Each week more Americans have been vaccinated as well as know others who have, more trips in the short term appear… As COVID-19 hospitalizations continue to decline after their January peak, Americans’ optimism about the month ahead soared an additional five percentage points in the last week, reaching another record high. Now 44.2 percent feel the pandemic situation in the United States will improve over the next four weeks...” While we all realize that turnaround will take time, earning and retaining consumer confidence in our industry’s safety practices, as well as creating positive experiences, will be essential to continuing momentum. | WENDY POPKIN, OREGON HOSPITALITY FOUNDATION About Wendy Popkin is the Executive Director of the Oregon Hospitality Foundation, a nonprofit 501c3 dedicated to providing educational, training, and philanthropic support to Oregon’s restaurant, lodging, and tourism industry. Wendy is a 35-year career veteran who describes herself as “fanatically enthusiastic about helping others enjoy the same type of fabulous career opportunities I have enjoyed in the hospitality industry.” OregonHospitalityFoundation.org ORLA recently posted a press release on workforce shortages in the hospitality industry, "Oregon hospitality positions are coming back online but where are the workers?" Oregon Employment Department data shows approximately 136,000 Oregonians are actively looking for work. Even so, hospitality operators are having great difficulty finding applicants who follow through and take open positions within restaurant and lodging establishments in regions across the state. We reached out to the Oregon Employment Department for additional insights on what resources are available to assist our industry in addressing this challenge. The following is their response: The Employment Department is committed to helping unemployed workers, with benefits and with finding new jobs and careers, and equally committed to helping businesses find qualified employees, all around the state. We know that business are struggling, and that there are still many struggles facing employers, and workers, financially and in terms of keeping themselves and others safe while the pandemic, although on a much better path now, still continues. Some of the steps that job seekers can take to find a job include:
We recommend that employers post job listings on www.iMatchSkills.org, which will prompt our staff to follow up with the employer or to directly post the job listing (after employer validation) depending on the employer’s entry responses. For employers with at least minimum recruitment sizes, we are providing additional support, such as Virtual Hiring Events (when at least 1-2 employers have multiple openings) and Drive Thru Events with COVID-19 safety precautions in place (when 6-10 employers have multiple openings). Employers interested in these business services should contact Adalberto Rubio. If employers are having work offers turned down without a COVID-19 related reason, let us know. People can continue receive benefits if they turn down an offer of work because of a COVID-19 related reason (listed below), but if the work is suitable for them and they do not have ‘good cause’ for refusing it, they are not eligible for benefits. We want employers to tell us when that happens so we can follow up and ensure benefits are going to those who meet eligibility requirements, including accepting offers of suitable work. Someone may have a COVID-19 related reason if they are:
It may also be useful to remind your members that Work Share can be used to recall workers part time, and the recent federal legislation extended the federal payment of those Work Share benefits through September 4, 2021. More information can be found here. Webinar Recording: What Employers Need to Know About Oregon's Work Share
In case you missed it, ORLA co-hosted a webinar on Feb. 25, 2021, with representatives from Work Share. Access more information here: Oregon should follow the lead of other states and eliminate total person restrictions
FOR IMMEDIATE RELEASE: March 11, 2021 Contact: Greg Astley, Director of Government Affairs, ORLA 503-851-1330 | Astley@OregonRLA.org Industry Operator Contact: Dean Griffith, President, Old Spaghetti Factory 503.550.9866 | Deang@osf.com Wilsonville, OR– The framework for mitigating Covid risk in Oregon across a variety of industries has come with a certain level of experimentation by the Oregon Health Authority as they determine business restrictions during the ongoing health emergency. One of those experiments not followed by virtually any other state is a total number of people cap including staff for indoor and outdoor restaurant operations. Oregon’s extreme risk category includes a limit of 50 total people outdoors including the restaurant staff with no consideration given to the amount of space the restaurant has available to keep physical distancing in place for customers. In Oregon’s high-risk category, indoor dining can open but for a total of 50 people indoors and 75 people outdoors including staff. “After consistently bringing this issue up with the Governor’s office with no change, we feel it is time to raise the alarm on industry restrictions that have no commonsense justifications,” said Greg Astley, Director of Government Affairs for the Oregon Restaurant & Lodging Association. “Like so many other states, we have repeatedly brought up percent capacity as the national standard for restaurant operations. Having an arbitrary total person cap on indoor and outdoor seating that for some reason does not take into account total square footage and also for some unknown reason includes staff who wear face coverings at all times is completely unacceptable.” With appropriate physical distancing between dining parties both indoors and outdoors based on percent capacity restrictions, Oregon could add a few thousand more jobs to our statewide economy right now. “Our family-owned Old Spaghetti Factory restaurants are having to turn former employees away from work and we don’t have a rational explanation for them as to why we can’t use the vast empty spaces in our dining rooms by following a percentage capacity model just like so many other states across the country,” said Dean Griffith, President of Old Spaghetti Factory. “These details matter as we continue vaccinating vulnerable Oregonians. In addition, including staff in our total person count while they wear face coverings at all times like other retail locations is pure discrimination against our industry. This total person cap rule should be rescinded as soon as possible which would bring Oregon more in line with other areas of the country.” States across the country continue to adopt clear percentage capacity restrictions on total number of customers for restaurant locations while making substantial progress against the virus. As cases continue to drop across the country, more data is becoming available showcasing little to no difference in virus mitigation in states with aggressive restrictions versus those who have kept businesses open. The latest example has been summarized in a New York Post article comparing California’s approach to virus mitigation in Florida. A link to that analysis can be found here. Industry operators across the state are growing increasingly impatient with the lack of adjustments to Oregon’s risk categories which could help the state’s second largest private sector industry save jobs and important components of local economies throughout the state. “The bottom line is this – restaurants should be open at 50% capacity right now across the state with physical distancing,” said Astley. “We’re tired of being left behind as Oregonians gather in private households with face coverings off compared to our controlled restaurant environments with commercial grade ventilation units. It’s time for a new chapter in the fight against Covid to acknowledge the strides we have made in vaccinating vulnerable populations.” For more information on the efforts of the Oregon Restaurant & Lodging Association please visit OregonRLA.org. ### The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which before COVID-19 provided over 180,000 paychecks to working Oregonians. |
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