Oregon Hospitality Foundation Awards Funds to Support Restaurants’ Charitable Work 

     “Innovation is the ability to see change as an opportunity, not a threat” - Steve Jobs

Restaurants are selling groceries, hotels and airlines are relaxing cancellation policies, breweries and distillers are making home deliveries, and most everybody has become proficient with unmuting/muting themselves for Zoom meetings.

As our partners have sought to quickly adjust to shifting conditions with innovative solutions, so has your foundation. With the March 16 ban on indoor dining and large party gatherings, the ensuing stay at home order, and the sudden and staggering layoffs that followed, we realized that our role as Oregon hospitality industry’s nonprofit could also evolve. 

Expanded Purpose and Creating Opportunities 
We felt that seeking grants and collaborating with philanthropic donors could potentially enable us to offer financial relief and direct technical support to our partners. Before we could proceed with these strategies, we had to legally expand our purpose to include charitable support. On March 31st, the foundation’s Board of Directors met to approve an additional philanthropic focus to our mission and expanded our Articles of Incorporation filed with Oregon’s Secretary of State.

A New Name 
In the same meeting, the board approved a new name for ORLA’s Education Foundation which would better reflect the diversity of partnerships that our workforce, educational, and now philanthropic projects include. Meet the Oregon Hospitality Foundation (OHF)! The resolution was approved the following week by ORLA’s Board of Directors. OregonHospitalityFoundation.org

Big Hearts and New Partnerships 
Even with restaurants having to lay off staff and either close operations entirely or quickly pivot to the takeout/delivery model, I was inspired, though not surprised, by the focus they also had to help support their community’s food needs.

Without work, and with unemployment benefits slow to arrive, there was suddenly an overwhelming number of people experiencing food insecurity.  I noticed how many restaurants were rising to meet those needs by offering meals–many of which were funded from their own dwindling cash reserves. 

Simultaneously, I became aware of a virtual benefit for theaters. It was hosted and streamed online by filmmakers from PHOENIX OREGON and I participated. I fell in love with the film’s premise, its encouraging message, and the portrayal of one of the movie’s central characters, a chef, who epitomized the entrepreneurial and passionate nature of many restaurateurs. (If you have not seen it yet, I highly recommend: PhoenixOregonMovie.com).  

I reached out to Annie Lundgren, the producer, to see if she was interested in collaborating on something similar for the food industry. Just a few quick weeks later, we were launching the foundation’s first fundraiser, Takeout & A Movie. This joint effort, which ran from May 7-17, was a benefit for restaurants who were serving meals to our front-line heroes and to those experiencing food insecurity. It was conceived with triple benefits in mind—drive takeout throughout the state, donate cash to eligible restaurants and provide work for their employees, and provide meals.

Response was strong; see a story run by KOIN 6 TV at bit.ly/KOIN6TakeoutStory. Over 650 tickets were sold. Comments from ticket purchasers were heart-warming and included:

• Good luck to all the hospitality workers. We miss you.
• Thank you!! Ordered takeout from Artemis Foods.
• Thank you for feeding the hungry and for sponsoring such a cool event!
• Sending much gratitude for all that you do to help others and strengthen our sense of community in this difficult time!!  You are greatly appreciated!
• This is a wonderful way for all of us to share food, camaraderie, and companionship. Thank you for all you have done for us and are doing for those in need now.
• Thanks for all you do! We are ordering dinner from Cabezon, one of our favorite local restaurants, and planning to watch the movie as part of our Mother's Day celebration.

The event has not only resulted in new relationships that will help us create additional fundraisers but has been an amazingly rich and grounding experience for me personally. I have had the privilege of working with so many kind and generous people who are passionate about their work, while helping others, and who prove that #StrongerTogether is much more than a hashtag.

Immediate Results 
The foundation felt it important to use 100 percent of proceeds the OHF received from the Takeout promotion to benefit eligible restaurants because we wanted to make a significant impact with our first fundraising effort. Thanks to ticket sales, contributions from individuals and the Oregon Hospitality Foundation, and a generous donation from Grubhub, we were able to provide funds for an estimated 11,500 meals to restaurants who are committed to supporting our frontline heroes and those experiencing food insecurity.

First Award Recipients 
We’re happy to announce the first ten recipients of our fundraising effort. More awards, made to restaurants throughout the state, will soon follow along with an announcement of our next movie fundraiser. Thank you for your support!​

• 7 Devil’s Public House, Coos Bay ($2,640): Created the Community Meal Program to provide family-sized take-and-bake meals to unemployed service industry workers, as well as comforting soup deliveries to the homeless community.
• Botanist House, Portland ($8,000): Created a new model to use ongoing donations to hire drivers and deliver 750 meals per day to unemployed service industry professionals.
• Celilo Restaurant, Hood River ($6,900): Prepared Meal Kits twice a week for foodservice industry workers, essential workers and food-insecure families. To date, Celilo has prepared and delivered over 1,000 meals with the help of donations from local farms and vendors and individual sponsorships.
• Falafel Republic, Ashland ($2,700): Created the “Pita with a Purpose” program to provide healthy meals for essential workers, food-insecure families, first responders and school food programs.
• Portland Mercado and Clackamas Women’s Services, Portland and Oregon City ($4,380): The Mercado Meals partnership between the Mercado’s vendors and Clackamas Women’s Services feeds domestic and sexual violence survivors sheltered in alternative housing during the pandemic. Funding will provide support for over 350 additional meals.
• Harbor Light Restaurant, Reedsport ($2,000): Prepared over 500 fresh meals and desserts for families at the local food bank, Project Blessing. Funding will support 2 weeks of dinners for this organization.
• Northwest Pizza, Ashland ($4,520): Provided meals for the homeless community every week, as well as donated over $1,000 worth of gift cards to food-insecure school families. This grant will expand food donations to the homeless community and more local schools.  
• Restaurant O, Coos Bay ($2,060): Created the Pay it Forward program to provide meals to homeless children, first responders and foster care families.
• Rudy’s Steakhouse, Salem ($4,140): Created the program Crisis Meals to provide meals to first responders and unemployed workers. To date, Rudy’s has provided over 8,000 meals in the local Salem community.
• Toro Bravo Restaurant Group, Portland ($3,800): Created the Feed it Forward PDX program to feed the homeless community at P:ear, Rose Haven, and New Avenues for Youth. They also provided free food bags for anyone in need and a sliding scale pay structure for meals to healthcare workers on the frontline.

See the press release for full details at Oregonrla.org/hospitalityhelp. Also, at press time, there were still funds available to award. If you, or anyone you know, fit the criteria please apply at Oregonrla.org/takeoutapp.

Thank You
As you probably have realized from your own experiences the past couple months, innovation is not something that can be accomplished alone. None of what OHF has accomplished thus far would be have been possible without the enthusiastic support of ORLA’s crew and the people and organizations below that expand and make our team even stronger.

• Valerie H. Sasaki and her colleagues at Samuels Yoelin Kantor LLP who proactively offered pro bono assistance with the legal requirements and actions for OHF’s expansion and name change requirements. 
• The WHH Foundation that proactively reached out to see how they could support Oregon’s hospitality industry and provided a grant to assist us in our transitional needs. 
• Annie Lundgren and her team at JOMA Films for their model partnership with Takeout & A Movie. 
• Grubhub Community Relief Fund for their generous donation to Takeout & A Movie. 
• OHF’s volunteer Board of Directors for their expertise, enthusiasm, and guidance.

Unfortunately, looking toward the upcoming fiscal year, the foundation anticipates a 75 percent drop in revenue due to contract funding changes. Your in-kind and financial contributions are greatly appreciated so that we may sustain and continue our good work. | Wendy Popkin, Oregon Restaurant & Lodging Association, Oregon Hospitality Foundation

     “Go as far as you can see; when you get there, you’ll be able to see further” - Thomas Carlyle

About 
Wendy Popkin is the Executive Director of the Oregon Hospitality Foundation, a nonprofit organization dedicated to supporting the restaurant and lodging industry’s education and training needs as well as providing charitable work, economic relief, and technical assistance to the industry. Wendy is a 30+-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.”  Oregonrla.org/Foundation

New research shows coronavirus continues to devastate restaurant industry
New research from the National Restaurant Association indicates that the restaurant industry has lost $120 billion in sales during the last three months due to the impact of coronavirus in the United States. State mandated stay-at-home policies and forced closures of restaurant dining rooms resulted in losses of $30 billion in March, $50 billion in April, and another $40 billion in May.

The latest operator survey conducted by the NRA drew more than 3,800 responses, illustrating the extensive damage to restaurant businesses since the outbreak began. It found that the restaurant industry, which experienced the most significant sales and job losses of any industry in the country in the first quarter of 2020, expects to lose $240 billion by the year-end.

Takeout & A Movie’s first virtual screening of PHOENIX OREGON provided the funding for 11,500 meals through a grant from the Grubhub Community Relief Fund, ticket sales, and OHF support
​
PORTLAND, Oregon – June 5, 2020​– While the COVID-19 pandemic is affecting everyone, the hospitality industry was the first hit by closures and one that has been especially devastated by its impact. The Oregon Hospitality Foundation (OHF) is proud to announce awards to ten restaurants throughout Oregon that responded to the incredible need for food by creating innovative programs to help feed their communities – from essential workers to unemployed restaurant staff and food-insecure neighbors. In addition to the generous support from the Grubhub Community Relief Fund, OHF will donate a percentage of proceeds from its virtual event series, Takeout & A Movie to support restaurants across the state that are making a difference in our communities. 

According to the Oregon Restaurant & Lodging Association, as of April 2020 81% of restaurant employees (approximately 127,000 people in Oregon) had been laid off or furloughed. “Being of service is at the heart of the hospitality industry,” said OHF Executive Director Wendy Popkin. “The Oregon Hospitality Foundation is proud to help raise funds and contribute to family-owned restaurants across the state who are stepping up to feed people in their communities.”

OHF Hospitality Help Fund Restaurant Awards
The following Oregon restaurants received funds for their ongoing work to feed frontline workers, food-insecure citizens, and unemployed service industry professionals:
​

• 7 Devil’s Public House, Coos Bay ($2,640): Created the Community Meal Program to provide family-sized take-and-bake meals to unemployed service industry workers, as well as comforting soup deliveries to the homeless community.
• Botanist House, Portland ($8,000): Created a new model to use ongoing donations to hire drivers and deliver 750 meals per day to unemployed service industry professionals.
• Celilo Restaurant, Hood River ($6,900): Prepared Meal Kits twice a week for foodservice industry workers, essential workers and food-insecure families. To date, Celilo has prepared and delivered over 1,000 meals with the help of donations from local farms and vendors and individual sponsorships.
• Falafel Republic, Ashland ($2,700): Created the “Pita with a Purpose” program to provide healthy meals for essential workers, food-insecure families, first responders and school food programs.
• Portland Mercado and Clackamas Women’s Services, Portland and Oregon City ($4,380): The Mercado Meals partnership between the Mercado’s vendors and Clackamas Women’s Services feeds domestic and sexual violence survivors sheltered in alternative housing during the pandemic. Funding will provide support for over 350 additional meals.
• Harbor Light Restaurant, Reedsport ($2,000): Prepared over 500 fresh meals and desserts for families at the local food bank, Project Blessing. Funding will support 2 weeks of dinners for this organization.
• Northwest Pizza, Ashland ($4,520): Provided meals for the homeless community every week, as well as donated over $1,000 worth of gift cards to food-insecure school families. This grant will expand food donations to the homeless community and more local schools.  
• Restaurant O, Coos Bay ($2,060): Created the Pay it Forward program to provide meals to homeless children, first responders and foster care families.
• Rudy’s Steakhouse, Salem ($4,140): Created the program Crisis Meals to provide meals to first responders and unemployed workers. To date, Rudy’s has provided over 8,000 meals in the local Salem community.
• Toro Bravo Restaurant Group, Portland ($3,800): Created the Feed it Forward PDX program to feed the homeless community at P:ear, Rose Haven, and New Avenues for Youth. They also provided free food bags for anyone in need and a sliding scale pay structure for meals to healthcare workers on the frontline.

Oregon restaurants interested in applying for these funds can complete an online application here.

TAKEOUT & A MOVIE Event Helps to Fund over 11,500 Meals
OHF’s new fundraising event, Takeout & A Movie, kicked off in May with its first virtual screening of the film PHOENIX OREGON followed by a Q&A with the film’s directors and actors, hosted by OHF Executive Director Wendy Popkin. The successful event was a partnership with Joma Film’s Annie Lundgren. Via a generous donation from the Grubhub Community Relief Fund, event ticket sales, and money contributed from OHF, enough money was raised to fund an estimated 11,500 meals. The next movie in the series will be announced in June. 

About Oregon Hospitality Foundation
The Oregon Hospitality Foundation (OHF) was established in 1992 and is a nonprofit 501c3 that supports the charitable relief needs and ongoing educational and training requirements of Oregon’s Hospitality industry. OHF’s partners include restaurants, lodging, attractions, and other tourism businesses and organizations throughout Oregon. Recently, OHF created the Oregon Hospitality Help Fund as an emergency relief fund to raise money for its hospitality partners whose businesses and employees are struggling during the pandemic. For more information about supporting our work with a donation or sponsorship, please visit www.oregonhospitalityfoundation.org and follow us on Facebook and Instagram.

Media Contact:
Lisa Hill, lisa@lisahillpr.com, 503.730.8055

[June 3, 2020] - Oregon Phase Two Guidance is Finalized: Wins and the Need for More Flexibility

Today marks an important day in Oregon’s ongoing reopening process. You can review the latest guidelines announced today for Phase Two through the following links:

• General Employer Guidance for Lodging Operations 
• Lodging Industry Guidance Specific to Swimming Pools, Spas, & Sports Courts Guidance
• Phase Two - Restaurant & Bar Guidance
• Phase Two - Indoor and Outdoor Entertainment Facility Guidance
• Phase Two – Venue and Event Operators
  
• Phase Two - Gatherings
  

 
ORLA has been directly engaged in ongoing discussions with the Governor’s Office which resulted in the following areas of flexibility in Phase Two:

• The inclusion of partitions/barriers as an alternative to 6 feet of distancing between associated parties of 10 or less. This will greatly assist our operators across the state in maximizing occupancy in a safe way within dining rooms as well as assist with customer service options available when using Video Lottery Terminals.
• Acknowledging the importance of travel and permitting travel in general while adhering to physical distancing requirements. Travel is safe and as Oregonians we can engage in experiences across our great state once again in a responsible fashion.
• Opening up resort and lodging amenities. Pools, spas, and sports courts are back online with physical distancing requirements.
• Installing plexiglass/barriers for bar and counter seating as an alternative to 6 feet of distance. This applies to all bar seating regardless of how the bar is positioned in the establishment. Getting bar seating open again with appropriate precautions for employees and guests is crucial to assisting these operations in surviving.

 
Our work continues with what I will call Phase 2.1 as there are still ongoing challenges that need to be addressed. Based on industry feedback, these are the issues that still exist that need to be fixed in Phase Two as soon as possible:

• Maintaining a curfew in Phase Two with a requirement to close at Midnight. We strongly oppose ongoing curfews which will do nothing except consolidate demand for restaurant and bar service. Forcing customers to show up before midnight has nothing to do with physical distancing. Longer hours create more space and time for customer demand. Oregon’s restaurant and bar midnight curfew should be removed from Phase Two guidance entirely and as soon as possible.
• Wearing gloves when cleaning high touch surfaces. This past month on May 27, the Center for Disease Control (CDC) released an updated memo titled “Considerations for Restaurants and Bars” and within that memo under the section titled “Maintaining Healthy Environments” there are specific protocols outlined for cleaning and disinfection. Nowhere do they recommend employees wearing gloves to conduct cleaning activities except when removing garbage bags or handling and disposing of trash. Wearing gloves at all times to clean high touch surfaces is unnecessary and does not align with CDC guidelines. View the CDC memo.
• Wearing face coverings in the kitchen continues to be a high level concern of both employees and operators. Kitchens have commercial grade ventilation units which provide natural airflow and circulation as a necessary safety feature while working in a hot temperature environment. Face coverings, whether masks or face shields, are unnecessary and do not take into account the features built into commercial grade kitchens to protect employees and promote safe working conditions. Kitchen face coverings should be encouraged by the Oregon Health Authority but not required and left to the discretion of employees and operators based on their unique circumstances.   
• Maintaining 6 feet of distance between associated parties in outdoor settings is fundamentally unnecessary. Outdoor seating arrangements would be good candidates for a unique physical distancing standard given the reality of those environments. A collection of 172 observational studies across 16 countries and 6 continents published June 1 by The Lancet found that transmission of viruses was lower with physical distancing of 1 meter (3.2 feet) or more compared with a distance of less than 1 meter. Review the study and its findings.
• And lastly, the ongoing prohibition of salad bars, buffets, soda machines, and growler refilling stations is unnecessary. Single use utensils could easily be implemented for salad bars and buffets while maintaining physical distancing and soda machines and growler refilling stations are currently open in grocery store and convenience store locations and can be contactless amenities. The ongoing inequity of guidance which applies to one business type and not to others must stop. Buffets, salad bars, soda machines, and growler stations can all open up safely without any issues compromising employee or customer safety.

 
We greatly appreciate the ongoing working relationship with the Oregon Health Authority and the Governor’s Office and look forward to addressing our ongoing needs as an industry as counties begin preparing for the Phase Two reopening process.

[May 8, 2020] – This Week’s Updates
 
Yesterday, Governor Brown announced plans to begin reopening portions of Oregon’s economy that have remained closed for almost 2 months including dining rooms in bars and restaurants. In order to reopen, county governments must submit their plans to the Governor’s Office for approval. Representatives from the Oregon Health Authority referenced a commitment to a quick turnaround for county plans submitted with the expectation many counties will have the opportunity to reopen previously closed parts of their economies as early as Friday, May 15.
 
Lodging facilities, which were never closed by statewide order, continue to be devastated by decreases in demand. Due to marketplace dynamics and actions taken by local jurisdictions, regulations across Oregon differ for lodging establishments. Popular leisure travel destinations including Oregon’s north coast and Columbia River Gorge continue to deal with additional restrictions at the local level. Having said that, lodging facilities in general remain open for business travel with others determining plans for reopening after voluntary closures. The American Hotel & Lodging Association has launched the “Safe Stay” initiative to provide guidance to lodging operations moving through reopening procedures. In addition, lodging providers can access final employer guidelines specific to Oregon here. See specific guidance for outdoor recreation organizations here.
 
Restaurant, bars, breweries, tasting rooms, and distilleries were all given the go ahead to open in Oregon’s Phase One plan. Timelines associated with opening these hospitality businesses will be contingent upon the approval of county plans. Some counties will have their plans reviewed by the Oregon Health Authority as early as today, May 8 which paves the way for a potential May 15 opening. ORLA was successful in advocating for the removal of an initial plan to have foodservice operators document the movements of their customers. In addition, there was agreement to remove the percentage space requirement emerging in many states which caps capacity at levels from 25 to 50% of maximum occupancy. In Oregon, there is no such requirement. Operators will be required to ensure physical distance of 6 feet between associated parties of 10 or less. You can view the final guidance for Oregon’s foodservice and beverage industry here. Arbitrary restrictions including a 10pm cutoff for dining room services in Phase One as well as partial opening of barstools/bar seating in specific scenarios continue to be industry concerns we hope to address in Phase Two guidelines.
 
There is a great deal left to accomplish. In the coming weeks, we will be:

• Working in partnership with BOLI, the Association of Oregon Counties, and the League of Oregon Cities to establish a statewide framework for voluntary contractual partnerships and voucher programs for lodging stays. Best practices do exist to help local governments identify willing lodging providers who can provide shelter for first responders, Oregonians who have tested positive or are awaiting COVID results, and vulnerable populations. ORLA is committed to establishing a framework to bring more clarity to these community accommodation challenges while establishing reasonable liability protections for lodging providers who partner with local governments to provide shelter.
• Seeking clarity on how Oregon’s hospitality industry will be notified when county reopening plans have been submitted to the Governor’s Office, the expected turnaround time for review, and how communication will work once county plans are approved. We have advocated time and time again for as much advance notice as possible so operators can realistically achieve their reopening goals. We highly encourage foodservice and beverage operators to consider a ‘limited menu’ approach as they ramp up access to the food supply chain and work to bring back employees to meet modest demand as consumers regain confidence.
• Amplifying ‘best practices’ for both restaurant and lodging operations establishing exemplary standards for employee and guest safety. As county plans are approved by the Oregon Health Authority, ORLA will be on the move to showcase best in class operations to assist the industry in finding operational success over time statewide.
• Pursuing a ‘safe harbor’ provision with Governor Brown’s office to provide clarity to operators, employees, and customers on COVID liability protections.
• Sharing additional resources on consumer demand trends, and ongoing asks for flexibility with both the OLCC and the Oregon Lottery to bring back as many revenue streams as possible to survive.
• Continuing the crucial work of advocating for the return of leisure travel in future phases. In addition, we believe there is a way to differentiate lodging meeting spaces from much larger venues and gatherings which will be restricted through the end of September as announced yesterday by the Governor.

 
If you haven’t already, make sure we have the best email address for you as an industry operator. In addition, you can sign up for ORLA text message alerts (by texting ORLA to 52886) so you have the intelligence we gather in real time. 

[April 30, 2020] - Making Progress Towards Reopening, More to Be Done

Friends of Oregon Hospitality - 

Throughout the month of April, ORLA has been focused on building momentum for industry relief efforts. We have made some progress on behalf of the hospitality industry, but more needs to be accomplished. We have also been focused on sharing your stories for Oregonians to better understand the devastating impacts of an Oregon economic shutdown and how it is felt in all corners of our state, particularly for those in the restaurants and lodging industries.

It is time to switch gears. According to the latest data from the Oregon Health Authority, we are successfully flattening the curve. And in many areas of Oregon, there is no curve to flatten.

In our last video address, we emphasized the importance of creating a framework for reopening Oregon’s hospitality industry. Trends are pointing toward reopening dining rooms, counter service operations, bars, and tasting rooms as part of a Phase One plan in Oregon. The opening of lodging operations beyond essential worker travel is also possible in Phase Two.

We want to thank the hospitality businesses across the state that have shared their recovery plans with us. Those plans have helped us to provide the industry expertise needed to push for practical reopening guidelines for that are as safe as possible for employees and customers.

In our latest communication, we outlined four industry imperatives for Governor Brown and her professional staff:

• First, we need additional clarity around ‘Gating Criteria’ and ‘Core State Preparedness’ goals outlined by the Governor’s office to better understand the path ahead to begin Phase One.
• Second, we need as much advance notice as possible to support employees and managers as they prepare for Phase One openings.
• Third, we want to make sure all business models within our industry are treated equitably. If an operation can adhere to approved safety guidelines, they should have the opportunity to open whether a bowling alley or a winery.
• And fourth, we need a ‘safe harbor’ provision outlined by Governor Brown to set expectations amongst customers, employees, and operators regarding COVID-19 liability issues. 

Please take a moment to view our comments in their entirety on the “COVID-19 Alerts & Resources” page. As we continue to work with the Governor’s office to develop these protocols, we will share information as soon as it becomes available to better help you and your teams prepare for this unprecedented reopening phase. 

The coming weeks will prove crucial. Let’s work together to better understand the benchmarks we must meet to instill confidence in Oregonians that we have the health care capacity we need to meet demand and protect the health and safety of Oregonians, while getting serious about reopening our economy in a safe and responsible way.

[April 17, 2020] - Latest Reopening Plans from Governor's Office

Earlier today the Governor’s Chief of Staff Nik Blosser walked us through the slide deck on what an Oregon reopening framework looks like. Click the button to view the latest version (v.4) of the Public Health Framework for Restarting Public Life and Business:

The following our my takeaways from the presentation:

• The framework starts with a focus on ‘Gating Criteria’ – declining symptoms and cases with a reopening of regular hospital procedures alongside adequate COVID testing being the focal points
• Once those data points are triggered, ongoing testing, contact tracing, and isolation are priorities with adequate personal protective equipment inventory and hospital surge capacity
• From there a phased in reopening of the economy can begin with 14-day periods initially established for each phase
• A couple thoughts here:
  • Oregon is in a precarious situation alongside other states in not having adequate testing materials to ramp up the way we need to. Testing capacity is there for the most part but the materials to submit a sample for testing is a core problem.
  • The plan relies on active data tracking at the county level. And it’s possible that certain criteria being met in certain regions of the state could result in activating a phased in reopening in some areas of Oregon before others. The concept of reopening on a regional basis is on the table for consideration.
  • 5 working groups are being created for involvement in reopening guidelines. The first meeting of a working group designated for restaurants/foodservice will start this coming week and will include representation from ORLA.
  • In Phase One, ‘Large Venues’ are referenced as being able to open (restaurant dining rooms, theaters, sports venues, etc.) with strict social distancing guidelines. This designation in Phase One was on President Trump’s slide deck and also put into Oregon’s but we are dealing with concerns about ‘Large Venues’ being opened in Oregon in Phase One amongst the Governor’s staff.
  • ORLA will have an Advisory Group (first meeting Monday at 4pm) that compiles reopening concepts and procedures for both restaurants and lodging. Feedback from this group will be directly fed to any applicable working groups convened by the Governor’s office.

As a reminder, consider participating in one of our upcoming Virtual Town Halls.

[April 8, 2020]

Yesterday, Governor Kate Brown issued Executive Order 20-14 aligning Oregon’s current dine-in prohibition with thousands of other closed businesses across the state under Oregon’s ‘Stay Home, Save Lives’ order. Drive through, takeout, and delivery services remain optional for restaurants interested in operating at limited capacities. Lodging operations remain open in some cases to serve accommodation needs related to COVID-19 orders issued by Brown.

Oregon has clearly been successful in flattening the curve and that is a testament to our health care industry and the work which continues across our state. I have found this resource to be more helpful than most in tracking the peaks of Covid-19 on a case by case basis across the country:

• Coronavirus State-By-State Projections: When Will Each State Peak?

In utilizing this tool for Oregon, modeling suggests our state will experience peak demand for health care services on April 24. If you start randomly choosing other states through the tool you will find that the economically painful mitigation efforts Oregon has taken have directly helped save lives.

In reviewing the data, it seems Oregon will be better positioned than most states to continue the crucial conversation of what relaxing social distancing policies looks like. How do we turn the corner for Oregon’s hospitality businesses and our approximately 200,000 employees? What does rebuild look like and over what duration?

ORLA is committed to leading alongside other business organizations in making sure the State of Oregon relaxes social distancing policies in line with a data driven approach. If the above projection holds true, Oregon should be positioned to gradually relax some restrictions as early as May. And we certainly hope that will be the case.

It is on all of us to demonstrate how we can hold the line on Oregon’s current peak projection and continue the sacrifices we are all making as we move through COVID-19 case decline later this month. When the data forecasts showcase a reduction in second wave risk, we need to move quickly to get Oregon in a position to rebuild. I believe this state can be a leader in that race. If you have ideas of how full proof social distancing procedures could be implemented in your business, please share your thoughts with me via email, jbrandt@oregonrla.org.

[April 1, 2020]
 
Today, Governor Kate Brown announced a 90-day moratorium on commercial evictions across Oregon. Executive Order 20-13 represents decisive action by Governor Brown to protect Oregon hospitality businesses and assist them in planning out a path to recovery. Our goal in working with all partners is to do whatever we can to assist our state in winning the race to recovery while keeping as many Oregonians employed as possible.
 
Governor Brown’s executive order states “a temporary moratorium on terminations of residential and non­residential rental agreements and evictions on the basis of nonpayment is necessary during this emergency, to protect the public health, safety and welfare of all Oregonians. The moratorium set forth in this Executive Order is temporary, with a limited scope and duration. It addresses the immediate needs identified above, pursuant to my emergency powers, but does not otherwise undermine contractual bargains, interfere with parties' reasonable expectations, or prevent parties from safeguarding or reinstating their rights. The directives of this Executive Order are appropriate, necessary, and reasonable means by which to implement the significant and legitimate public purpose of responding to the declaration of a state of emergency I issued on March 8, 2020.”
 
ORLA continues to advocate for ongoing relief in partnership with federal, state, and local elected leaders. To view ORLA’s relief framework and add your business to the list of supporters click here: Sign On to ORLA's Proposed Relief Efforts.

[March 30, 2020]

In this morning's video address to the industry, I cover the following updates:

• How lodging accommodations that remain open are providing a service to essential workers;
• ORLA's proposed relief efforts for the upcoming special session;
• Virtual Town Halls to accommodate important conversations with members around the state.
  ​

Watch Video Now
​
In case you missed it, ORLA created a Hospitality Action & Relief Center to help connect small businesses and their employees with ongoing statewide advocacy priorities and relief outcomes. Be sure to see the list of Relief Available for Employers & Employees we are constantly updating, as well as ORLA's Proposed Relief Efforts.

With the passage of the CARES Act, signed into law March 27, new relief opportunities are now available including: Paycheck Protection Program, Employee Retention Tax Credit, Qualified Improvement Property fix, and SBA Economic Injury Disaster Loan Grants. Read more on our Federal Action Taken page.

[March 26, 2020]

The following update is being provided to the Oregon Restaurant & Lodging Association as a result of ongoing national partnerships taking place between the National Restaurant Association, American Hotel & Lodging Association, and the Asian American Hotel Owners Association. A special thanks to Sean Kennedy, Executive Vice President of Public Affairs at the National Restaurant Association for the following summary on our nation’s Coronavirus Aid, Relief, and Economic Security Act (“CARES Act”):

Last night, congressional leaders finally released the final text of their $2 trillion coronavirus rescue package. The agreement includes a dramatic expansion of unemployment insurance, a rescue fund for state and local governments, immediate cash for hospitals, and a huge pool of grants and loans for small businesses.

Passage in both chambers is all but assured – the only question is one of timing. The Senate is on a path to pass the bill this evening. Timing of a House bill remains murky. A vote Thursday night or Friday morning is likely. President Trump is likely to sign the bill very soon thereafter.

Our formal assessment of the bill is attached. Overall the bill is very strong, with many provisions that specifically reflect our Association’s asks from last week. Here are the highlights of the deal:

SBA Loans
The measure creates a $349 billion program for the SBA to offer unique loans to small businesses (500 or fewer employees). The loan amount is based on 250% of the borrower’s average monthly payroll cost for the preceding year (provisions for seasonal employers are included), up to $10 million. Collateral requirements are waived, and the “credit elsewhere” requirements (which have slowed down the process) have been waived as well. The loan is forgiven if used for payroll costs, mortgage interest, or rent/utilities. 

• An exception was made to the small business requirement for restaurants and hotels. The 500-employee number is based on the number of employees at each physical location. So a restaurant with 600 employees over five restaurant properties would qualify for these loans. This ensures that a number of larger independent restaurants and franchise owners can participate. 

Tax Benefits
The agreement offers restaurant owners relief in the form of Net Operating Loss (NOL) carrybacks, delay of payment of employer payroll taxes, and an Employee Retention Tax Credit.

Qualified Improvement Property
At long last, restaurants can immediately write off costs associated with improving facilities. The QIP fix is complete.

Next Steps

• Webinars from the Association for our membership outlining how to approach these benefits. We will offer briefings from our policy team, updates from our outside counsel, and specific sessions with representatives of key agencies like the SBA.
• A new web portal for online access to briefings, updates, and links to key agencies.
• This legislation will require regulatory action from the Administration. We are working to minimize disruption for our members and get recovery assistance out as quickly as possible.
• Congress is likely to draft subsequent recovery bills. We are working on what industry-specific provisions should be included.

[March 25, 2020] - To Friends of Oregon Hospitality,

The following update was provided by our friends at the American Hotel & Lodging Association (AHLA) and the National Restaurant Association. Democratic Leader Schumer released a letter to his colleagues identifying what was secured in the bill. A summary of Democratic Leader Schumer’s list is below and ORLA will be working closely with our national partners today and tomorrow as the federal package moves through crucial votes and gets finalized.

• 4 months of extended unemployment insurance, instead of 3 months
• $55 billion increase in the Marshall Plan for our Health Care System
• $150 billion for a state, tribal, and local Coronavirus Relief Fund
• $10 billion for SBA emergency grants of up to $10,000 to provide immediate relief for small business operating costs
• $17 billion for SBA to cover 6 months of payments for small businesses with existing SBA loans
• $30 billion in emergency education funding and $25 billion in emergency transit funding
• $30 billion for the Disaster Relief Fund to provide financial assistance to state, local, tribal, and territorial governments, as well as private nonprofits providing critical and essential services
• More than $10 billion for the Indian Health Services and other tribal programs
• Make rent, mortgage, and utility costs eligible for SBA loan forgiveness
• Ban stock buybacks for the term of the government assistance plus 1 year on any company receiving a government loan from the bill. 
• Establish robust worker protections attached to all federal loans for businesses
• Create real-time public reporting of Treasury transactions under the Act, including terms of loans, investments or other assistance to corporations
• Create of Treasury Department Special Inspector General for Pandemic Recovery to provide oversight of Treasury loans and a Pandemic Response Accountability Committee to protect taxpayer dollars
• Add a retention tax credit for employers to encourage businesses to keep workers on payroll during the crisis
• Provide income tax exclusion for individuals who are receiving student loan repayment assistance from their employer
• Save hundreds of thousands of airline industry jobs and prohibit airlines from stock buybacks and CEO bonuses

 
Sincerely,

Jason Brandt
President & CEO
Oregon Restaurant & Lodging Association

[March 23, 2020] - Hello Friends of Oregon Hospitality:

Today, Governor Kate Brown executed Executive Order 20-12 which requires non-essential businesses outlined in the order to close effective 12:01 am on Tuesday, March 24. Here are comments from ORLA regarding the new executive order and what it means for Oregon’s restaurant and lodging operations:

• Many additional businesses have been added to the list of operations being forced to close by order of the Governor. We have heard loud and clear from restaurant operators around the state regarding last week’s executive action being inequitable for dining room operators given the lack of adherence to social distancing guidelines by others throughout the past week. Today’s executive order expands upon the types of businesses viewed by the Governor who will be unable to enforce social distancing protocols to prevent spread of COVID-19.
• Lodging operations remain open with the exception of public and private campgrounds. Hotels, motels, bed and breakfasts, and RV Parks providing shelter for emergency responders, health care specialists, and other workers not banned by today’s Executive Order may remain open in service to these guests. Social distancing protocols must be enacted for all lodging establishments who are choosing to stay open. Failure to comply with the Governor’s Executive Order could result in immediate closure by government officials.
• Local authorities along Oregon’s coast took action over the weekend to prevent lodging establishments from staying open. The Governor’s Executive Order today “occupies the field” regarding business closures in light of its completeness, its designation of authority for additional closures in paragraph 5, and its third to last paragraph. The third to last paragraph explicitly preempts local laws that are “inconsistent with this exercise of the Governor’s emergency powers.” Lodging establishments across Oregon are not on the list of required closures and therefore must adhere to strict social distancing protocols and keep both employees and guests safe as we provide shelter to those working on the frontlines of the COVID-19 crisis. ORLA will work with local authorities along the coast to achieve more clarity on the actions they have taken over the weekend and their view of the Governor’s Executive Order.
• For all in hospitality, now is the time to showcase our commitment to social distancing if you are an operator choosing to stay open. Most have adopted strict social distancing procedures to keep your employees and your guests safe and we highly recommend strict adherence in all instances to the goals established through social distancing. When interacting with guests and employees, all human interaction should “maintain social distancing of at least 6 feet from any person who is not a member of [your] immediate household.”
• ORLA’s work in pursuit of hospitality relief continues in partnership with industry stakeholders at the local, regional, state, and federal levels of government. Our framework for ongoing relief activity includes:
  • Pursuit of an immediate infusion of cash through a federal relief program as well as through a Hospitality Recovery Grant program in the State of Oregon.
  • Streamline Oregon’s Unemployment Insurance system in partnership with the Oregon Employment Department and Oregon Legislators to get hospitality workers and small business owners the help they need now.
  • Ensure all decisions relating to COVID-19 mitigation and containment are made at a statewide level. Consistency in rulemaking and enforcement across the State of Oregon throughout the duration of the declared emergency and beyond is critical.

Sincerely,

Jason Brandt
President & CEO
Oregon Restaurant & Lodging Association

[March 20, 2020] - ORLA continues to take unprecedented steps to engage in every possible way on COVID-19 in support of Oregon Hospitality. In the last 36 hours, significant updates have been added online to ORLA’s website which has been redesigned to hone in on the needs of industry members looking for answers in an ever changing environment.
 
The following steps have been taken in the past 36 hours:

• ORLA’s Frequently Asked Questions sheet is live on the main page of the website. You can view that fluid document here.
• ORLA has launched a Hospitality Action Center to assist with compiled relief proposals desired by industry members. This includes a comprehensive list of relief considerations at the state level for both restaurants and lodging properties as well as separate list at the federal level for lodging members and restaurant members.
  • Restaurants & Lodging: Take Action at the State Level
  • Restaurants: Take Action at the Federal Level
  • Lodging Operators: Take Action at the Federal Level
• ORLA’s presentation in front of the Joint Special Committee on Coronavirus Response has been updated and posted online. You can view the presentation by clicking here.
• We currently have 475 advocates signed up through our Phone2Action system. Already, 336 have opted in for texts. Text ‘ORLA’ to 52886 if you are not currently on the system. 
• Allied Video Productions in Salem, Oregon has made available their studio for ORLA video updates as needed. A huge thanks to our friends at the studio for opening up their place of business to our urgent industry needs. The first video dated March 20 is posted online.
• Media coverage and engagement is non-stop. I will be live on Think Out Loud on OPB with Dave Miller this Monday between Noon and 1pm. For ORLA’s recent press release, click here.
• Developments on advocacy priorities take place almost daily in the current environment. To keep up to date, visit the ‘Happenings’ section through this link.

 
Sincerely,
 
Jason Brandt
President & CEO

[March 18, 2020] - ORLA CEO UPDATE FOR OREGON'S HOSPITALITY INDUSTRY

The ORLA team is working at a feverish pitch to provide the resources and opportunities restaurant and lodging businesses need to stay engaged and make a difference as we weather this monumental storm together. We have a laser-like focus on all things COVID-19 in service to you, our hospitality industry partners. Please see below for high level updates from our recent activities over the past day as we continue moving through an unprecedented workload:
 

• ORLA’s Director of Government Affairs Greg Astley and myself will present to the Joint Special Committee on Coronavirus Response today. Our comprehensive presentation on COVID-19 industry impact and relief needs for employers in Oregon’s restaurant and lodging operations will be made available online immediately following the committee meeting. Look for the full presentation to be posted by 2pm. Many of you fueled this presentation with your ideas and suggestions – thank you for those contributions.
  
  
• The Governor’s Coronavirus Economic Advisory Council met for the first time on March 17. Myself along with other business representatives and state and labor representatives will continue to meet for as long as it takes to free up cash and relief for your operations so you can come back strong after the crisis subsides. The Economic Advisory Council represents ORLA’s direct connection to Governor Kate Brown. There will be many opportunities for us to advocate for the broad needs of our industry as we grapple with the fallout of business closures and lost business in the coming months.
  
  
• ORLA is in regular contact with local governments and urging their coordination and partnership when considering policies that impact lodging establishments around the state.
  
  
• ORLA is publishing a Frequently Asked Questions digital resource that we will update on a fluid basis online. This resource represents our best attempt to consolidate questions in one place from hundreds if not thousands of calls, emails, and texts our professional staff of 17 have been fielding over the past several days. Look for the FAQ document to go live today.
  
  
• Our industry has proven over the years to be resilient and I truly believe that the round-the-clock actions we are taking during this trying time will best position all of your teams for the future.
  
  
• And lastly, I’m asking every interested hotel and restaurant operator to sign up for crucial text message alerts and calls to action. You can make a difference by staying plugged in through your mobile devices. There are constant opportunities for your voice to be heard at the local, state, and federal levels and we’ll need your support on multiple fronts. Text “ORLA” to 52886 – now is the time to show the breadth and power of an industry that has been providing paychecks to over 180,000 employees in Oregon for years.

 
Please stay strong and utilize the skill sets available to you on the ORLA professional staff. Our Government Affairs Team and our Regional Representatives on the ground are here to serve each of you, every day, until we get through this together.
 
Sincerely,
​
Jason Brandt
President & CEO

​[March 16, 2020] - STATEMENT BY ORLA PRESIDENT & CEO JASON BRANDT

Restaurants across Oregon serve as cornerstones of our local economies employing more than 155,000 people. From urban centers to rural towns, thousands of establishments provide us with places to break bread with family, friends, and build community. 

Most of us know the experience of a favorite local restaurant, filled with familiar faces and employees who know us by name. Right now, that restaurant is hurting -- and the workers and families who depend on our patronage are wondering how they will put food on the table. 

Effective midnight tonight (at 12:01 a.m., March 17, 2020), Governor Brown has ordered all dining rooms across Oregon to close over a 4 week period. This decision will have immediate and immeasurable impacts on thousands of Oregon families who depend on Oregon’s restaurant industry for a paycheck. Immediate unemployment insurance relief is crucial with a removal of the one-week waiting period and removal of the search for work requirement. Additional relief needs will also prove crucial for Oregon’s broader hospitality industry and all impacted employees.

The social distancing required to slow the spread of COVID-19 means we need to temporarily change our lives, especially around our favorite gathering spaces as recently announced by Oregon Governor Kate Brown and many health experts from around the world. Oregonians must not forget about the families and workers whose lives depend on restaurants, bars, wineries and brewpubs during this time. They need our support, and that is why our industry is mobilizing to expand take-out and delivery options to serve our customers over the coming weeks. If we can't eat out, now is the time for Oregonians to order in. 

We must stay resolved and committed to the important role of hospitality to our economy, culture and everyday lives. Once these social isolation measures lift, Oregonians all share a collective responsibility to do our part to quickly return to our favorite gathering spots and put paychecks back onto the kitchen tables of hundreds of thousands of Oregon families who may not get one over the coming months.

[March 12, 2020] - ORLA CEO UPDATE FOR OREGON'S HOSPITALITY INDUSTRY
​
The Oregon Restaurant & Lodging Association (ORLA) exists to protect, improve, and promote Oregon hospitality. We find ourselves in an incredibly challenging situation as our industry works to mitigate panic around the growing concern of coronavirus (COVID-19) in Oregon and throughout the country.

As of last night, Governor Kate Brown has declared a ban on gatherings of 250 people or more in Oregon over the course of the next 4 weeks. This will undoubtedly have an immeasurable impact on industry employees and business operations. ORLA will continue to keep lines of communication open with the Governor’s office, the Oregon Health Authority, and other key leaders in our state as we work to gather data on the economic impact the coronavirus (COVID-19) threat is having and as we seek relief for impacted hospitality employees and businesses.

The following list summarizes work being conducted at ORLA on your behalf. Please save this email for reference and share as needed.

Coronavirus Resources
All hospitality businesses in Oregon have access to ORLA’s coronavirus resource page at OregonRLA.org/covid19. The following site represents our digital headquarters for all resource links, employer tips, safety guidelines, and decontamination services. This site will be updated regularly as we continue responding to industry needs in partnership with the National Restaurant Association, the American Hotel & Lodging Association, and the Asian American Hotel Owners Association. 

ORLA’s Online Member Portal
Additional work is being put into document development for ORLA members beyond the resource page linked above. A member login and password for this section is required. Primary documents behind ORLA’s member wall in the Resource Library include template examples members can use as a starting point for how to communicate with both employees and customers. If you need access to your ORLA User Name and Password, please reach out directly to Jennifer Starr via email at jstarr@oregonrla.org.

Advocacy on behalf of Oregon Hospitality
Your statewide association is working to make sure key elected officials understand the economic impact of decisions being made as they work in partnership with public health officials to manage the spread of the coronavirus. A term called ‘flattening the curve’ is the ultimate goal of elected leaders and public health officials. The term represents an effort to keep demand for coronavirus health care services at or below the capacity of our state’s health care system. The short term effect will directly correlate to economic loss and as such, we need to collect data now to best represent relief needs of the industry in association with our national partners. Please stay tuned as ORLA develops ongoing survey outreach in an effort to track the magnitude of the impact so we can best represent the needs of your business and your employees.

In addition, we are asking the Governor’s office for consideration against any travel bans in Oregon as well as relief for Oregon hospitality employers and employees. Focus areas for us to date include:

• Process for Accessing SBA’s Coronavirus (COVID-19) Disaster Relief Lending – we are hearing loud and clear that gap loans and relief are of critical importance to Oregon’s independent restaurants and broader industry.
• Authorizing an exemption to Oregon’s Predictive Scheduling law for Oregon hospitality businesses given the inability to predict anything. There is some openness to this across both sides of the aisle and in the Governor’s Office with the Bureau of Labor and Industries (BOLI) also involved.
• Accessing Work Share Oregon for hospitality employees. From their website: When times are tough, Work Share provides Oregon businesses an alternative to layoffs. This newly streamlined program allows employers to leverage unemployment insurance (UI) to subsidize a portion of lost wages for employees whose work time is reduced due to market downturns or other business stressors.

Stay Up To Date with Push Notifications
The situation relating to coronavirus is changing on a daily basis. As a result, we are repurposing our mobile push notifications in the short term for coronavirus updates including actions you can take to assist us at ORLA in representing your interests. Text “ORLA” to 52886 to get signed up as we work to gather economic data on industry impact and keep you apprised of the latest developments. Confidentiality relating to any data shared will be a top priority for us.

I’ll close by saying it continues to be an honor for those of us on ORLA’s professional staff to serve Oregon hospitality. We believe in the importance of integrity and transparency in all that we do and you have our commitment to continue walking alongside each of you as we collectively navigate our current challenges and those that we will face together in the future.

​Sincerely,

Jason Brandt
President & CEO

Takeout & A Movie’s first virtual screening of PHOENIX OREGON provided the funding for 11,500 meals through a grant from the Grubhub Community Relief Fund, ticket sales and OHF support. 

PORTLAND, Oregon – May 27, 2020 – While the COVID-19 pandemic is affecting everyone, the hospitality industry was the first hit by closures and one that has been most devastated by its impact. The Oregon Hospitality Foundation (OHF) is proud to announce its first round of awards to restaurants throughout Oregon who responded to the incredible need for food and created innovative programs to help feed their communities – from essential workers to unemployed restaurant staff and food-insecure neighbors. In addition to the generous support from the Grubhub Community Relief Fund, OHF will donate proceeds from its virtual event series, Takeout & A Movie to support statewide restaurants that are making a difference in our communities. Future movie events will support other initiatives such as culinary training programs.

According to the Oregon Restaurant & Lodging Association, as of April 2020, 81% of restaurant employees, approximately 127,000 people in Oregon, had been laid off or furloughed. “Being of service is at the heart of the hospitality industry,” said OHF Executive Director Wendy Popkin. “The Oregon Hospitality Foundation is proud to help raise funds and contribute to family-owned restaurants across the state who are stepping up to meet the needs of people in their communities.”

OHF Hospitality Help Fund Restaurant Awards
The first round of restaurants to receive funds for their work to feed frontline workers, food insecure citizens, and unemployed service industry professionals, include:

• Botanist House, Portland: Created a new model to use ongoing donations to hire drivers and deliver 750 meals per day to unemployed service industry professionals.
• Restaurant O, Coos Bay: Created the Pay it Forward program to provide meals to homeless children, first responders and foster care families.
• Rudy’s Steakhouse, Salem: Created the program Crisis Meals to provide meals to first responders and unemployed workers. To date, Rudy’s has provided over 8,000 meals in the local Salem community.
• 7 Devil’s Public House, Coos Bay: Created the Community Meal Program to provide family-sized take-and-bake meals to unemployed service industry workers, as well as comforting soup deliveries to the homeless community.
• Toro Bravo Restaurant Group, Portland: Created the Feed it Forward PDX program to feed the homeless community at P:ear, Rose Haven, and New Avenues for Youth. They also provided free food bags for anyone in need and a sliding scale pay structure for meals to healthcare workers on the frontline.

Oregon restaurants interested in applying for these funds can complete an online application here.

Takeout & A Movie Event Helps to Fund over 11,500 Meals
OHF’s new fundraising event, Takeout & A Movie kicked off in May with its first virtual screening of the film PHOENIX OREGON followed by a Q&A with the film’s directors and actors, hosted by OHF Executive Director Wendy Popkin. The successful event was a partnership with Joma Film’s Annie Lundgren. Via a generous donation from the Grubhub Community Relief Fund, event ticket sales and money contributed from OHF, enough money was raised to fund an estimated 11,500 meals. The next movie in the series will be announced in June. 

About Oregon Hospitality Foundation
The Oregon Hospitality Foundation (OHF) was established in 1992 and is a nonprofit 501c3 that supports the charitable relief needs and ongoing educational and training requirements of Oregon’s Hospitality industry. OHF’s partners include restaurants, lodging, attractions and other tourism businesses and organizations throughout Oregon. Recently, OHF created the Oregon Hospitality Help Fund as an emergency relief fund to raise money for its hospitality partners whose businesses and employees are struggling during the pandemic. For more information about supporting our work with a donation or sponsorship, please visit www.oregonhospitalityfoundation.org and follow us on Facebook and Instagram.


Media Contact:
Lisa Hill, Lisa@lisahillpr.com, 503.730.8055

Join us for regional discussions during ORLA's Virtual Town Halls scheduled throughout the year.
 
The purpose of these calls is to provide you with the latest industry intelligence from the Governor’s Office, as well as from state and local leaders on current challenges and reopening Oregon’s businesses. We will review Public Health Guidelines, best practices, ORLA resources, and brainstorming strategies about what it looks like to start opening up Oregon’s economy again.

If you have any questions, please contact your Membership Representatives and include any questions or comments you would like considered as part of our conversations.

Upcoming Virtual Town Hall Meetings:

Monday, July 20 - 10:00-11:00 am
Washington / Columbia / Yamhill Counties
RSVP to Greg Staneruck​

Tuesday, July 21 - 3:00-4:00 pm
Coos, Curry, Douglas, Deschutes, Jackson, Jefferson, Josephine, Klamath, and Lane Counties
RSVP to Terry Hopkins

Wednesday, July 29 - 2:00-3:00 pm
Clatsop, Tillamook, and Lincoln Counties
RSVP to Greg Staneruck

Free Professional Development and Food Safety Courses Offered by the Restaurant and Lodging Industry and Scholarships for Continuing Education 
 
Coronavirus is on everyone’s mind as its effects are being felt around the world. We are all concerned for the health and safety of our families, friends, and colleagues. 

While positions in hospitality, like many industries, may be currently unavailable for employment, ours is one that that is known for its particular resilience. When it is once again safe, we believe that there will be pent up desire to travel and to dine out. These desires will create a need to hire skilled employees who can ‘hit the ground running’ and can fully participate in the evolving business models that are being created. 
 
The American Hotel & Lodging Foundation (AHLA Foundation) and the National Restaurant Association Education Foundation (NRAEF) are both offering complimentary access to several food safety and professional development online courses detailed below. The intent is to help support hospitality employees who are finding themselves at home with time to invest in their education, but who are lacking the funds to do so. Courses are focused on the foodservice and hotel industries. 
 
Scholarships are also being offered to hotel industry employees to help them pay for AHLA certifications that are not being offered for free and/or to pursue education goals such as earning a GED. ​

Questions about eligibility:

Q: Who is eligible to take each of the free courses offered?
A: Anyone who would like to take these courses may take them!
 
Q: Is there a limit to the number of courses someone can take from each entity?
A: There are no limits to how many courses someone may take.
 
Q: Who is eligible for a scholarship offered by the American Hotel & Lodging Foundation?
A: Please see the two different types of scholarships, and the qualifications for each, below.

More information about free training and scholarships can be found here: OregonRLA.org/freetraining.

We are proud to be partners in an industry that is seeking to take care of our furloughed employees in many ways, including this offer. We appreciate you sharing with anyone who can spread the word to individuals who can benefit.

Thank you,

Wendy Popkin, Executive Director
Oregon Restaurant & Lodging Association Education Foundation

WASHINGTON, DC – March 4, 2020 – Elephants Delicatessen received the Restaurant Neighbor Award for committing to community service and sustainability in the restaurant industry. 
 
The National Restaurant Association Educational Foundation (NRAEF) honored Elephants Delicatessen during a special VIP dinner in Washington, D.C., where Elephants Delicatessen shared their story of giving back to the community and being a good neighbor to the planet.

“We’re proud of the incredible stories we can tell each year through our Restaurant Industry Awards – stories of those reflect the inclusiveness and generosity of the hospitality industry,” said Rob Gifford, president of the NRAEF. “The Foundation is thrilled and honored to recognize the people and the businesses that demonstrate why the restaurant industry is full of limitless opportunity.”

The NRAEF’s Restaurant Neighbor Award (RNA), developed in partnership with American Express, highlights outstanding local and national charitable service and philanthropy. RNA winners receive a $10,000 contribution in their name to support the charitable organization or program of their choice.

Elephants Delicatessen is an eight-unit restaurant chain dedicated to sustainability, managing food waste and supporting local nonprofits with daily donations and volunteering. The company donates approximately 95 percent of their leftover fresh food items. Elephants Deli became a Certified B Corporation in 2015, a designation for businesses that meet the highest standards of verified social and environmental performance, public transparency, and legal accountability. (watch video)

Each winner was selected from a pool of hundreds of nominations. Their incredible stories of overcoming personal challenges, achieving their dreams and giving back to the community were shared with industry icons and the broader restaurant and foodservice industry.

For the full list of winners, visit ChooseRestaurants.org.

###

About the National Restaurant Association Educational Foundation
As the philanthropic foundation of the National Restaurant Association, the National Restaurant Association Educational Foundation’s mission of service to the public is dedicated to enhancing the industry’s training and education, career development and community engagement efforts. 

Oregon Restaurant & Lodging Association to Honor Six Restaurant Industry Members

[Wilsonville, OR] – Oregon Restaurant & Lodging Association (ORLA) is proud to announce the 2020 state winners of the National Restaurant Association Educational Foundation’s (NRAEF) Restaurant Industry Awards. Two restaurants, Elephants Delicatessen (Portland) and Sybaris Bistro (Albany) were named state winners for the Restaurant Neighbor Award. Loretta Guzman (Bison Coffee House, Portland), Jason Devrouax (First Burger, Albany), and Lauro Romero (Kimpton Hotel & Restaurant Group, Portland) were named state winners for the Faces of Diversity Award. Paul Paz (WaitersWorld, Portland) was named state winner for the Ambassador of Hospitality Award.

“The involvement and dedication these restaurants have shown in support of local philanthropy is commendable and exemplifies the spirit of our industry and our state,” said Jason Brandt, ORLA President & CEO. “It’s an honor to recognize these restaurants as well as four individuals who have achieved success through perseverance and passion.”

Nine out of 10 restaurants give back to their communities through charitable activities. Restaurants also play an important role in providing a ladder of opportunity for millions of Americans to achieve the American Dream.

Each year, the NRAEF recognizes restaurants around the country for outstanding community service, diversity and leadership. These prestigious national awards honor restaurants that go above and beyond in supporting their community and inspiring others with their stories of success. 

All state winners were forwarded to NRAEF in consideration for national awards to be announced early March. Three national Restaurant Neighbor Award winners will receive a $10,000 award to help support their favorite charity or community project. Three national winners of the Faces of Diversity Award will have a $2,500 scholarship awarded in their name to an aspiring student from their state. In addition, all national winners will be flown to Washington, DC to receive the award at a special banquet on March 4, 2020.

Oregon’s award recipients will be formally recognized among their peers during the ORLA Hospitality Conference, this year in Ashland, September 28-29, 2020. 

For more information on Oregon's restaurant awards, visit OregonRLA.org/restaurant-awards. 

ORLA’s Education Foundation Savors Progress at a Steady Pace

“The way of progress is neither swift, nor easy” - Marie Curie

The hospitality industry may be behind others, such as healthcare, in terms of anticipating workforce challenges and creating a plan to address them.  However, with growing partner engagement, we are starting to see small but steady progress this year!

One notable achievement has been the ability of ORLAEF to hire a part-time ProStart and Foodservice Workforce Liaison. Irina Bakun’s focus is to assist culinary program teachers integrate foodservice/hospitality career awareness, experiences, and connections routinely into their teaching and activities. ORLAEF’s goal is to utilize Irina’s time and experience to work directly with districts, their teachers, and industry partners to help create clear pathways and opportunities for career exploration and employment. Funding came from a grant from the National Restaurant Association Educational Foundation. 

Other encouraging progress includes;

PORTLAND
ORLAEF’s partnership with Worksystems resulted in a pilot to use our industry’s guest service training curriculum with nine of its social service workforce training partners. The agency’s clients will learn valuable skills AND more about jobs in our industry.

OREGON COAST
Thanks to collaboration with the Oregon Coast Visitor’s Association, we have created a strong partnership with Northwest Oregon Works. The workforce development agency helped fund in-person training for prospective employees using AHLEI’s stackable credentials as well as current employees looking to upskill and advance their careers. Combined with a fall training effort, 74 industry certifications were earned.

SALEM AREA
ORLAEF is working in a pilot program with the area’s school districts, who support seven high school culinary training programs. Our joint goal is to build closer ties with local industry members and to create a model for productive and sustainable industry involvement with classes that focus on culinary and hospitality training.

RETENTION STUDY
We commissioned a best practices study with researchers from OSU’s Hospitality Management Program. Several Oregon businesses have implemented creative programs that have enhanced their employee retention. Watch the videos at Oregonrla.org/workforcepractices.

GUEST SERVICE GOLD ®
Since the training initiative’s launch, the course has been used by 1,833 individuals and resulted in 1,746 participants earning their Certified Guest Service Professional designation. To learn more about the course go to OregonGuestService.com.

SUPPORT
The leadership input and support from key partners who have contributed significant in-kind and cash resources has helped extend our reach via the programs above and also includes new industry training with food waste reduction. We are grateful to sponsors Travel Oregon, Sysco Portland, Vesta Hospitality, The Salem Convention Center, Metro, Curtis Restaurant Equipment, The Old Spaghetti Factory , and The Nines for their in-kind and monetary support as well as individual donors who have generously contributed monies.

Please consider helping us continue our work by becoming a sponsor, donating, and/or becoming involved with our school programs. | Wendy Popkin, ORLEF

“Progress means getting nearer to the place you want to be.” ― C.S. Lewis

Wendy Popkin is the Executive Director for ORLA’s Education Foundation (ORLAEF), a nonprofit foundation dedicated to supporting the educational and training needs of the hospitality industry. Wendy is a 30+-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.”  Oregonrla.org/EdFoundation

ORLA proudly announces the 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 new 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 believe we are embarking on a leadership experience which will prove to be transformative for program participants,” said Jason Brandt, President & CEO for the Oregon Restaurant & Lodging Association. “The academy will bring lasting personal and professional benefits to those who participate.” 

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

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

The OTLA experience is designed for professionals currently serving Oregon’s tourism and hospitality industries. Interested program participants should have supervisory, managerial, or executive responsibilities in either the private or public sector. 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, 20 academy 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 www.Oregonrla.org/OTLA.

​[updated December 2019]
​A federal spending bill passed in 2018 abolished a 2011 regulation prohibiting tip pooling; managers can now require that servers share tips with kitchen staff in states where employers do not take a tip credit. This change allows tip sharing among both customarily and non-customarily tipped employees in Oregon, including dishwashers and cooks. Managers, supervisors, and owners cannot participate in the tip sharing. A proposed rule to implement the change has been released as of October 7, 2019; comments were due by December 9, 2019. 

One thing this proposed rule seeks to address is that the words “supervisor” and “manager” were not defined in the 2018 spending bill. This is especially important to our industry since many have hybrid approaches to their service positions. Supervisors and managers in some of Oregon’s smallest restaurant operations commonly serve guests and have participated in front-of-the-house tip pools as a part of a team approach to foodservice.

Employers are to use the “duties test” to determine who qualifies as a supervisor or manager, and establish tip pool eligibility. Essentially, if an employee’s primary or regular duty is not management or supervising, they are still allowed to participate in a tip pool. For details on the standard of the “duties test,” read the U.S. Department of Labor (DOL) Field Assistance Bulletin. 

Prior to this change, the decision to participate in a tip pool was left to employees. For more context on the issue, check out Tipping the Scales (Oregon Business, April 2018). The Bureau of Labor and Industries (BOLI) FAQ may answer any additional questions regarding tips at Oregon.gov/BOLI.

Restaurant Employee Compensation Tools
With tip pooling being legal with back of the house employees, employers may have questions about what their options are. ORLA launched a Restaurant Compensation Solutions Workgroup to review tools being implemented in restaurant operations across the state, including mandatory service charges, tip pooling policies based on sales that assist in compensating kitchen staff, and dual tip lines notating tip options for both servers and kitchen staff. 

Tip pooling policies should be carefully reviewed with counsel before implementation to ensure compliance with all applicable requirements. For more on this subject, click the links below.

• Tip Pooling/Compensation Solutions (ORLA members only; login required)
• Download ORLA's Tip Pooling Information sheet
• NRA Webinar: Tipped Employees and Side Work Under the FLSA

​News/Resources:

• Fact Sheet #15: Tipped Employees Under the Fair Labor Standards Act (FLSA)
• U.S. Department of Labor Issues Notice of Proposed Rulemaking for Tipped Employees, U.S. DOL, Oct. 2019
• WHD Field Assistance Bulletin 2018-3, U.S. Department of Labor, April 2018
• Service Charge Guidance, ORLA, 2019 
• Tip Pooling With Back-Of-House Is IN (in Most States); Manager and Supervisor Tip-Sharing Is OUT, Davis Wright Tremaine, April 2018
• Tip Pool Victory Bridges Heart-Of-House Wage Gap in Restaurant Industry, ORLA, March 2018

For additional questions, contact Greg Astley, Director of Government Affairs, at 503.682.4422.

This is for general informational purposes only. The information is not, and should not be relied upon or regarded as, legal advice. Please consult with your legal advisors.

The hospitality industry and the state of Oregon lost a great champion when State Senator Jackie Winters passed away from lung cancer on May 29, 2019.  

Beloved by all in the Capitol for her sense of fairness and justice, Sen. Winters began her political career in 1969 when, at the request of Governor Tom McCall, she was recruited to be supervisor of the Office of Economic Opportunity’s New Resources Program. 

In 1979 she was appointed Ombudsman by Governor Victor Atiyeh. During her tenure in that office, she helped create the Oregon Food Share Program, the first statewide non-profit food sharing network, which continues today serving Oregon’s neediest families. 

In 1985, Jackie opened her first Jackie’s Ribs restaurant in Salem. Over time, she and her family expanded to include three restaurants, two franchises, catering services and numerous appearances in national Bar-B-Q Cook-offs. 

Winters was elected to the Oregon House of Representatives in 1998 and became the first African-American Republican ever to serve in the Oregon Legislative Assembly. She was re-elected to this office in 2000 and then to the Oregon State Senate in 2002 where she served until her passing. 

On November 15, 2017, Winters was elected as Senate Minority Leader to replace Ted Ferrioli. She became the first black legislative caucus leader in the state.

Jackie was an integral part of the Oregon Restaurant Association’s advocacy work as she served on the Government Affairs Committee and was part of the ORA’s Regional Board.  

​Oregon Restaurant & Lodging Association (ORLA) announced the 2019 state winners of the National Restaurant Association Educational Foundation’s (NRAEF) Restaurant Neighbor and Faces of Diversity Awards. Three restaurants, Block 15 Brewing Company (Corvallis), Bentley’s Grill (Salem), and Mo’s Restaurants were named state winners for the Restaurant Neighbor Award. Luis Perez, franchise owner/operator of Elmer’s Breakfast-Lunch-Dinner in Corvallis, was named Oregon’s Faces of Diversity winner.

“The involvement and dedication these restaurants have shown in support of local philanthropy is commendable and exemplifies the spirit of our industry and our state,” said Jason Brandt, ORLA President & CEO. “It’s our honor to recognize these restaurants along with one restaurateur who has achieved success through perseverance and passion.”

Nine out of 10 restaurants give back to their communities through charitable activities. Restaurants also play an important role in providing a ladder of opportunity for millions of Americans to achieve the American Dream.

Each year, the NRAEF recognizes restaurants around the country for outstanding community service, diversity and lifetime achievement. These prestigious national awards honor restaurants that go above and beyond in supporting their community and inspiring others with their stories of success. 

All state winners were forwarded to NRAEF in consideration for national awards to be announced mid-March. Three national Restaurant Neighbor Award winners will receive a $10,000 award to help support their favorite charity or community project. National winners of the Faces of Diversity Award will have a $2,500 scholarship awarded in their name to an aspiring student from their state. In addition to the award, the national winners will be flown to Washington, DC to receive the award at a special banquet on March 27, 2019.

Oregon’s award recipients will be formally recognized among their peers at ORLA’s Hospitality Industry Awards presentation during the annual Convention, this year in Seaside, September 16-17, 2019. 

For more information on Oregon's Restaurant Neighbor Awards, visit OregonRLA.org/restaurant-awards. 

Update 2.13.19 - The Centers for Disease Control (CDC) has officially declared the U.S. outbreak to be over; the FDA continues to recommend to suppliers and distributors that romaine lettuce be labeled with a harvest location and a harvest date, or labeled as being hydroponically or greenhouse-grown. ​

December 17, 2018 - The FDA, along with CDC, state and local agencies, is investigating a multi-state outbreak of E. coli O157:H7 illnesses linked to romaine lettuce grown in California. Restaurants and retailers should not serve or sell romaine from Monterey, San Benito, and Santa Barbara counties in California. Romaine from outside those regions need not be avoided. 

On December 13, 2018, Adam Bros. Farming, Inc., in Santa Barbara County, recalled products that may have come into contact with water from the water reservoir where the outbreak strain was found. The firm recalled red leaf lettuce, green leaf lettuce and cauliflower harvested on November 27 through 30, 2018. According to the firm, cauliflower was distributed to wholesalers in the U.S.

The Adam Bros. recall has prompted a sub-recall by Spokane Produce Inc. of Spokane, WA. The firm recalled sandwiches and other products under the Northwest Cuisine Creations and Fresh & Local Sandwiches & Green Leaf Filets.
​

• Full U.S. Food and Drug Administration (FDA) Posting
• Full Centers for Disease Control (CDC) Posting

The CDC has posted additional guidance regarding the romaine lettuce recall:
​ 

• Based on discussions with producers and distributors, romaine lettuce entering the market will now be labeled with a harvest location and a harvest date or labeled as being hydroponically- or greenhouse-grown. If it does not have this information, you should not eat or use it.
• If romaine lettuce does have this labeling information, we advise avoiding any product from the Central Coast growing regions of northern and central California. Romaine lettuce from outside those regions need not be avoided.
• Romaine lettuce that was harvested outside of the Central Coast growing regions of northern and central California does not appear to be related to the current outbreak. Hydroponically- and greenhouse-grown romaine also does not appear to be related to the current outbreak. There is no recommendation for consumers or retailers to avoid using romaine harvested from these sources.

National Restaurant Association guidance: 5 Tips to Follow When a Recall Happens.  ​

Four members of Oregon’s foodservice and lodging industry have been selected for the statewide 2018 Hospitality Industry Awards as announced by Oregon Restaurant & Lodging Association (ORLA). Dave Thomason (Thomason Hospitality Group LLC, Grants Pass) was named Restaurateur of the Year; Doug and Becky Neuman (Neuman Hotel Group, Ashland) were named Lodging Operators of the Year; Kaarina Vera (Seaside Lodging LLC, Seaside) was named Employee of the Year, and Karnopp Peterson LLP (Bend) was named Allied Partner of the Year.

The recipients of these awards will be recognized among their peers and over 300 delegates of ORLA’s Convention during the Hospitality Industry Awards Dinner on September 30, 2018, at the Embassy Suites by Hilton Portland – Washington Square, in Tigard, Oregon.

“Oregon’s hospitality industry is teeming with individuals who contribute significantly to the health of the trade,” says Jason Brandt, president and CEO of the Oregon Restaurant & Lodging Association. “These winners represent not only some of our industry’s most dedicated leaders and advocates, but also the exemplary service that sets the high standard for the entire industry to achieve.”

Restaurateur of the Year: At 16, Dave Thomason started in the restaurant industry working as a busboy for the Carl’s Jr. chain in Anaheim, CA, and now has his own company overseeing 44 operations with a total workforce of over 600 employees. He has also been a very strong advocate of the industry having served 18 years as an ORLA Board Member and is a Past President of the Association. Through Dave’s leadership, experience and passion for hospitality, Thomason Hospitality Group has realized tremendous growth in recent years with no signs of slowing down. Taprock Northwest Grill opened for business in May 2009 and has been the centerpiece of Thomason Hospitality Group’s portfolio which also includes holdings throughout the state of Oregon for Elmer’s, Pita Pits, Human Beans, and Purple Parrots. Success isn’t all about growth and profits however. Dave believes their employees are their best asset and the greatest advantage over their competitors. He maintains that treating employees with respect values their individuality and empowers them to provide great service.

Lodging Operators of the Year: In less than two decades Doug and Becky Neuman have transformed Southern Oregon’s hospitality scene. It all started as a real estate investment when they purchased the dilapidated Ashland Springs Hotel in late 1998 and “brought it back to its glory.” Their passion for Oregon led them to expand investments, and now Neuman Hotel Group’s portfolio includes four hotels, three restaurants, tow spas and soon a Victorian home. The Neuman’s impact on Southern Oregon goes beyond economic development and job creation, they filled a need in the community by revitalizing properties that celebrate what Oregon has to offer. More importantly, they have created an incredibly supportive work environment for close to 350 employees, investing in training and benefits that attract and retain a staff that love what they do.

Employee of the Year: From front desk agent to manager, Kaarina Vera has proven that hard work, along with insight and being a quick learner can reward you with greater opportunities. When Seaside Lodging acquired ownership of the property where Kaarina was working the front desk less than a decade ago, they quickly saw her potential and transferred her to sales. Shortly after, she was promoted to Sales Manager for the Inn at Seaside – a strategic move for the Inn, as she helped double the sales. Kaarina’s exceptional performance directly contributed to the growth of the company which now includes four hotels. In her current position of Sales, Marketing and Revenue Manager for Seaside Lodging LLC, Kaarina continues to shine as one of the most “honest, ethical, sincere and efficient” staff members the company is proud to employ.

Allied Partner of the Year: Karnopp Petersen, a law firm in Bend, Oregon, operates with a simple philosophy, “do your best work and give back.” For Karnopp Petersen, it’s not just about resolving disputes or winning litigation; they want to be a “value creator” for their clients by designing legal strategies that truly fit their clients’ needs, thereby giving them the best chance at achieving their goals. ORLA saw the value in this approach firsthand with a recent lawsuit regarding local lodging taxes. “The lodging industry in Oregon was in need of a law firm that could prevail in our pursuit of lodging tax protections. Karnopp Petersen has and continues to be one of ORLA’s most crucial partners in establishing the appropriate ways lodging taxes should be spent in Oregon,” said Jason Brandt, President & CEO, Oregon Restaurant & Lodging Association. “We’re more than pleased with the service they’re able to provide.”

For more information on the Hospitality Industry Awards, visit OregonRLA.org/Awards or ORLA’s Convention, visit OregonRLA.org/Convention or call 800.462.0619. For press inquiries regarding the Hospitality Industry Awards, please contact Lori Little, director of communications, at 503.682.4422.

​June 27, 2018 - A measure strengthening Oregon’s required supermajority in order to increase state revenue appears that it is headed to the ballot in November. The measure clarifies that changes in tax rates, exemptions, or elimination of credits or deductions require at least three-fifths support in each chamber of the legislature. 

A coalition of small business groups turned in over 174,000 signatures supporting the measure by the end of June. The coalition believes that tax and fee increases should receive support from at least three-fifths of the legislature as voters intended when they passed Ballot Measure 63 in 1998.

​Do you think raising taxes on your family and homegrown Oregon companies should be as easy to approve as declaring marionberry pie the official state pie?

We didn’t think so.

The bar should be higher for the legislature to approve taking more of your hard-earned paycheck. Tax increases should always be the last option—never the first.

We have a solution. We need you to visit EndEasyTaxHikes.com/orla right now to add your name to a citizen initiative petition to prevent the legislature from using gimmicks and loopholes to raise taxes easily.

At EndEasyTaxHikes.com/orla, you can download and sign a petition—it will only take you three minutes. The website includes easy instructions to help you get signatures from your family members and colleagues as well.

With your help, ORLA and thousands of other Oregonians will place Initiative Petition 31 on the ballot this November to end easy tax hikes.

Background:

Ten years ago Oregonians smartly passed a constitutional amendment requiring any tax increase be approved by a supermajority of both the State House and State Senate. Now, since our state legislature can't get a supermajority to vote for a tax increase, they are creating and increasing "assessments" and "fees" that are really tax increases - because they only need a simple majority to implement and raise fees and assessments. We need you to visit EndEasyTaxHikes.com/ORLA and add your name to a citizen initiative petition to prevent the legislature from using gimmicks and loopholes to raise taxes easily. It's time to put a stop to this… a tax is a tax.

Deschutes County Circuit Court Case No. 17CV41968

On September 26, 2017, the Oregon Restaurant and Lodging Association, BHG Bend, LLC, and Wall Street Suites, LLC (together, the “Plaintiffs”) filed suit against the City of Bend alleging that the City’s recently enacted Ordinance NS-2291 violated ORS 320.350(3) by impermissibly lowering the amount of room tax revenue expended to fund tourism promotion.  Through their Complaint, the Plaintiffs sought (1) a declaration from the Court that NS-2291 violated ORS 320.350(3), and (2) an injunction preventing the City from enforcing NS-2291 and ordering the City to expend room tax revenue in accordance with ORS 320.350(3).

The City answered, denying that NS-2291 violated ORS 320.350(3).  The City’s sole affirmative defense was that the Plaintiffs each lacked standing to challenge the validity of NS-2291.   After limited discovery was concluded, Plaintiffs and Defendants filed cross-motions for summary judgment.  On May 8, 2018, the parties’ motions were heard by the Hon. Judge Beth Bagley.  Plaintiffs were represented by Josh Newton.  The City was represented by Ian Leitheiser.

On May 23, 2018, Judge Bagley read the Court’s decision from the bench.  The Court found that each of the Plaintiffs had standing to challenge NS-2291.  The Court then found that by enacting NS-2291, the City violated ORS 320.350(3) by lowering the room tax revenue expended on tourism promotion below the rate agreed upon by the City prior to the enactment of ORS 320.350(3).  Karnopp Petersen is in the process of preparing an order and judgment to be entered in the action.

Once the final judgment is entered, the City may appeal the Court’s decision.  The City will have 30 days from the date the final judgment is entered to file its Notice of Appeal. 

ORLA thanks the firm Karnopp Petersen LLP for their excellent representation in this case.

Related News:

• Statewide Hospitality Association Files Suit to Defend Tourism Investments

Oregon Restaurant & Lodging Association Takes Legal Action Against the City of Bend to Protect Lodging Tax Dollars Intended for Tourism Promotion

Update May 23, 2018 -  A Deschutes County judge ruled that the City of Bend broke the law by redirecting restricted lodging tax dollars to street maintenance. As a result of the court hearing, $350,000 that had been reallocated to road repairs will be directed back to tourism promotion. ORLA thanks the firm Karnopp Petersen LLP for their excellent representation in this case.


On May 8, 2018, the Judge heard arguments from the city’s attorney and an attorney representing the Oregon Restaurant & Lodging Association and two local hotels that sued the city in September.

The Oregon Restaurant & Lodging Association (ORLA) filed a lawsuit September 26, 2017, against the City of Bend for diverting the City’s room tax revenues away from tourism promotion and reducing the allocation for tourism promotion below what is required by law. 

ORLA is challenging the validity and implementation of a recent Bend City Ordinance which amends the percentage of room tax revenue the City spends on the promotion of tourism and improperly diverts restricted room tax revenues to road maintenance. 

“Cities must follow the restrictions in place for disbursement of the lodging tax revenues they collect,” said ORLA President & CEO Jason Brandt. “Unfortunately, Ordinance NS-2291 results in Bend being out of compliance with state law. The vast majority of tourism revenues in Bend can already be spent on general fund purposes so we hope our lawsuit results in acknowledgment from the courts that this recent act is in violation of Oregon law and must be undone.”

Bend City Ordinance NS-2291 violates state law (Oregon Revised Statue 320.350) in one or more of the following ways:

a) 9% of the City’s 10.4% city room tax rate has a set of restrictions for appropriate use of those funds. Within the 9% city room tax rate, the City is statutorily required to spend 30 percent on tourism promotion and tourism related facilities.

b) The remaining 1.4% city room tax rate is subject to a statutorily required 70% investment in tourism promotion and tourism related facilities. 

“Lodging operators should be recognized as financial partners of local governments,” said Brandt. “As tourism becomes more successful, so does the tax revenue provided to local governments to invest in the projects important to local residents.” 

A report from Longwoods International shows for every $1 invested in tourism promotion, $237 is generated in economic impact and $11 in tax revenue to the benefit of Oregon residents.  

ORLA is engaged on a state and local level, helping local municipalities realize that shifts in tourism promotion investments can do more harm than good. Brandt argues there is a direct correlation between tourism promotion and a community’s own tax revenue. “Tourism promotion dollars are crucial to keeping Oregon’s visitor destinations top of mind. Local communities stand to lose significant tax dollars for their general funds if tourists choose to travel elsewhere.”

In 2003, the Oregon State Legislature passed HB 2267, mandating 70% of new or increased local lodging taxes be directed to tourism promotion or tourism related facilities. At that time, the City made the commitment to fund tourism promotion with 30% of the initial 9% tax rate in Bend. In 2013, the City’s residents approved Measure 9-94, which increased the City’s room tax rate from 9% to 10.4%. That 1.4% increase in tax rate is subject to the restrictions established in HB 2267. This past May the City passed an ordinance, in violation of the law, changing the allocation of tourism dollars. 

“The City claims their new allocation of lodging tax dollars still follows state law. This is incorrect,” said Brandt. “There is an error in the total investment they are required to make in tourism promotions and/or facilities.”

The hospitality industry sees transportation investments as a crucial contributor to Oregon’s continued economic success. ORLA looks forward to working with Bend and other communities to help identify appropriate revenue streams to fund transportation investments including the unrestricted portion of lodging taxes.

For more information, contact ORLA President & CEO, Jason Brandt, at 971.224.1501.

The Oregon Restaurant & Lodging Association represents approximately 2,500 members, and advocates for over 9,900 foodservice locations and 2,200 lodging establishments in Oregon. The foodservice and lodging industry is responsible for 173,700 jobs bringing in over $10.8 billion in annual sales and generates over 54% of the annual tourism dollars spent in Oregon.
​
Related News:

• Summary of Oregon Restaurant and Lodging Association, et. al. v. City of Bend
• Judge: Bend Broke Law by Using Hotel Tax to Fix Roads
• City, Lodging Lobby Clash in Court Over Use of Hotel Tax

Oregon Restaurant & Lodging Association’s Tradeshow Offers Attendees Exclusive Experience with a New Virtual Sales Tool
 
The Northwest Food Show, April 22-23 at the Portland Expo Center, will premiere the exclusive Virtual Reality Dome by Visiting Media, demonstrating how some Oregon businesses are already using immersive content to promote their businesses. This incredible interactive technology will help restaurants reach a customer base that is driven by new experiences. 

This is the first time tradeshow attendees will experience immersive content like 360˚ video, aerial photography, virtual reality, and 3D-modeling via the TrueTour® platform in a life-sized, portable virtual reality dome. Visiting Media developed TrueTour®, a revolutionary visual sales and marketing tool, to help businesses connect with their guests and potential customers on a whole new level.  

“Virtual reality can be a stunningly effective storyteller, adding an immersive and emotional component that showcases what’s unique to Oregon,” said Jason Brandt, President & CEO of Oregon Restaurant & Lodging Association (ORLA). “We are excited to partner with Visiting Media to provide this innovative solution to our hospitality members who are looking for more effective ways to reach their customers.” 

Visiting Media’s VR Dome is a 200° spherical projection dome with a built-in spherical 4K projector covering every inch of the dome’s interior with vivid lifelike imagery. TrueTour® projects 360° photography, 360° videography, 3D modeling and other virtual and augmented reality content, controlled and navigated with arm and hand gestures by the dome’s occupants. This creates a thrilling game-like immersive experience into any business presented upon the screen.  

The Northwest Food Show, presented by the Oregon Restaurant & Lodging Association, is a two-day tradeshow held April 22-23, 2018, at the Portland Expo Center. Celebrity chef Rick Bayless, winner of Bravo’s Top Chef Masters, headlines the event with a chef demonstration. The Show will also have James Beard Award-winning chefs Andy Ricker from Pok Pok and Greg and Gabrielle Quiñónez Denton, the owners of Ox, on the Chef’s Stage on Monday. More information on the Show, including the schedule of cooking demonstrations, Tasting Pavilion, and educational sessions, can be found at www.nwfoodshow.com. 

This event is only accessible to restaurant and foodservice industry-related businesses and is not open to the public.  
 
Media passes for the show are available upon request; contact Trey Carscadon at 503.201.4669.