Conference Recap / Grant Opportunities / Inspection Fees / Member Benefits
ORLA wrapped up another successful Hospitality Conference with two full days of programming at the Ashland Hills Hotel & Suites. Over 250 industry members connected with peers, learned new best practices, and helped celebrate some of the outstanding members of our industry. In case you missed it, check out some of the visuals captured during the event as well as for our Awards program:
Tillamook County Marketing and Facilities Grants Open October 1
Tillamook County businesses and organizations that could use financial support for marketing and/or facility improvements should look into the five Tillamook Coast Visitors Association grants opening October 1. To apply for TCVA’s facilities or marketing grants, or Manzanita’s marketing grant, visit www.tillamookcoast.com/grants. For more information on Rockaway’s marketing and facilities grants, go to www.visitrockawaybeach.org/grants. For additional questions, contact TCVA Finance and Grant Manager Marni Johnston at 503-842-2672, ext. 3.
Multnomah County Inspection Fees: ORLA Takes Action
The Oregon Restaurant & Lodging Association (ORLA) is monitoring a Multnomah County staff proposal to increase fees by 6% to recover the costs of administering county inspections and licensing of specific categories of food, pool and tourist/traveler facilities. ORLA Government Affairs Coordinator Makenzie shared the following update:
New Allied Partnerships to Benefit Members
ORLA Director of Business Development Marla McColly has been working behind the scenes to secure new Hospitality Partnerships for ORLA members this past month with GigSmart and Ubiquity. Visit our website for more information and the member benefit offers they have. In addition, SKECHERS Direct discount is outlined in their listing on our website found in the Buyer’s Guide / Coupons and Discounts (along with many other special deals!). This is just one way we can provide ROI for members and help them save money.
ORLA keeps members informed and educated with the latest information, industry intelligence and research via several channels. In addition to the blog, members receive more comprehensive insights via the monthly Insider e-newsletter and access to the Member Portal with data and research.
Not a member yet? Visit our Membership page or reach out the ORLA Regional Representative nearest you.
Learn from local chefs and managers how to set up a successful compost program
All businesses and commercial kitchens generating more than one 60-gallon roll cart of food scraps per week in the Metro region will be required to separate their food scraps and keep them out of the landfill by composting, donation or upstream prevention practices.
How to set up compost
Hear how The Old Spaghetti Factory set up food scrap collection. General Manager Gary Shepard shares how they:
He explained that he was hesitant at first but found they were able to compost without any inconvenience or additional labor, and that staff supported it almost instantly. Watch the 2.5 min video*
Compost tips from an experienced Chef
Providence Milwaukie Hospital’s Grapevine Café has been composting since 2012. Executive Chef Martin Pedersen shares how they:
Chef Pedersen also talks about the benefits and positive staff and customer response. Watch the 2 minute video*
Find opportunities to trim waste
Embassy Suites by Hilton Washington Square hotel found that separating food scraps helped them find ways to reduce food waste and save thousands of dollars a month. General Manager Scott Youngblood and Executive Chef Scott Hensley share how they:
Once you start collecting food waste, you can more easily tell what is frequently wasted each day. Knowing this might help you reduce how much of certain foods you order and prepare, which can lower your purchasing costs and cut prep time. Visit FoodWasteStopsWithMe.org to learn more about the food scraps separation policy and/or to request assistance from a food waste reduction specialist.
SHARE YOUR STORY!
Does your business have a successful donation program going? Share your experience to inspire other companies to follow in your footsteps! Click here and submit your Success Story - we can’t wait to hear from you!
Food Waste Stops with Me is a collaboration between Metro, the Oregon Restaurant & Lodging Association, the Oregon Department of Environmental Quality, and city and county governments to help food service businesses reduce food waste.
*All videos have Closed Captions/Subtitles option for the following languages: Spanish, Vietnamese, Simplified Chinese, Russian and English
Payroll Tax Referral / Safety Summit / Charity Golf
Salem Payroll Tax Referral – Oregon Business & Industry (our state Chamber of Commerce) is leading an effort to refer a recent 5-4 payroll tax vote of the Salem City Council to the November ballot. This would tax anyone performing work within the Salem city limits at a rate of .814 percent. ORLA has been engaged in this effort through testimony and volunteer signature gathering for effected members within the Salem City limits. Thus far, over 4,000 signatures have been collected to get the payroll tax on the ballot for voter consideration with a goal of 6,000 by August 9 to allow room for collection errors. We haven’t seen a collection effort that has resulted in this many signatures so quickly and our friends at OBI deserve a lot of credit for their efforts. Engage in this effort by visiting letsalemvote.com.
Portland Hotel & Restaurant Safety Summit – Downtown Clean & Safe hosted a Portland Hotel and Restaurant Safety Summit at the Nines last week in partnership with ORLA. About 40-50 hospitality industry members were in attendance and armed with concerns and questions. Speakers represented the Portland Police Bureau, mayor’s office, DA’s office, and Multnomah County. Outcomes include the Portland Metro Chamber (formerly the Portland Business Alliance) and ORLA collaborating on drafting 5-6 specific “asks” from the business/hospitality industry that will be presented to city, county, and state leadership. Read more in our new Portland Advocacy Blog.
AAHOA Charity Golf Tournament – The Asian American Hotel Owners Association (AAHOA) is holding a Charity Golf Tournament coming up on August 14 at the Reserve Vineyard & Golf Club in Aloha. One of the four recipients of the funds raised is the Oregon Hospitality Foundation. If your are interested in supporting the charities and can participate on August 14 please visit the Player and Sponsor registration links.
The Oregon Restaurant & Lodging Association (ORLA) keeps members informed and educated on important issues impacting the hospitality industry. If you are not yet a member of ORLA, please consider joining the association in order to access the latest industry intelligence for businesses like yours. Visit our Membership page or reach out the ORLA Regional Representative nearest you.
Building Future Hospitality Leaders / Portland Summit / Whiskey Event / Heat Webinar
ProStart Promotional Video – ORLA and the Oregon Hospitality Foundation have a new promotional video for our ProStart program. We have important work ahead in supporting high school teachers who provide culinary arts and management training for high school students around the state. Our annual ProStart Championships and ProStart curriculum built for each school year provide great opportunities for students and educators to connect with industry operators. You can check out the video here which we’ll use to promote the program in the coming years.
Portland Hotel & Restaurant Safety Summit – ORLA in partnership with Downtown Portland Clean & Safe and the City of Portland is pleased to invite our Portland area hotels and restaurants to a “Hotel & Restaurant Safety Summit” Thursday, July 27th from 10 am to noon at The Nines Hotel, 525 SW Morrison Street, Portland, OR, 97204. The goal is to provide our hospitality industry with an overview of current and future public safety plans and strategies from the Portland Police Bureau, the City of Portland, and various private security partners and organizations. Safety for industry staff, patrons, and locations is an ongoing concern and this event will provide networking connections, security-related resources and information to strengthen many existing private-public safety and livability partnerships. To learn more and to RSVP please reach out to Makenzie Marineau on the ORLA staff who oversees Portland government affairs issues for the association.
Whiskey Event Coming to Portland August 26 – ORLA's Swig & Savor, which offers whisk(e)y lovers an opportunity to try a curated list of beverages from distillers around the world, is back for its second year. The annual event will be Saturday, August 26 from 5:30 to 9:30 p.m. at the Portland Marriott Downtown Waterfront in Portland, Oregon. Tickets are now available starting at $149 per person. The highlight of Swig & Savor is the opportunity to sample whisk(e)ys from top producers in the Northwest and beyond. This includes seven distilleries in Oregon and companies from nine other states and three countries. Distilleries will bring current releases as well as special bottles available only to VIPs. You can purchase tickets today at www.swigandsavor.com.
Webinar on OR-OSHA Heat Rules – Over the past few months the Northwest Grocery Association team has been working with OR-OSHA and the Governor’s office in an attempt to get clarity about the ‘bakery’ exemption in the Oregon Heat Rules. As you may recall, this ‘exemption’ was meant to exclude temperatures generated from equipment (bakeries, manufacturing, commercial kitchens) from the Heat Rules (new training, mandatory breaks, water, shade etc). However, recent practices and positions by OR-OSHA have now essentially made this exemption moot. The rules took effect last June 15, 2022 and kick in when outside air temperatures reach 80 degrees.
In an effort to provide employers greater information and training, OR-OSHA has agreed to staff a webinar on the Heat Rules specific to “Hot Process.” They have also updated the FAQ and Fact Sheet. All employers are welcome to join this webinar, especially HR and Facilities Teams; get the link here.
ORLA keeps members informed and educated with the latest information, industry intelligence and research via several channels. In addition to the blog, members receive more comprehensive insights via the monthly Insider e-newsletter and access to the Member Portal with data and research.
Not a member yet? Visit our Membership page or reach out the ORLA Regional Representative nearest you.
Advocating for Third Party Delivery Fee Caps
ORLA has been participating in the drafting and adoption of a permanent third-party delivery fee cap for the City of Portland along with other stakeholders and the Mayor’s office in a transparent collaboration with input from all sides. See the latest draft here.
During the pandemic, the city of Portland adopted a temporary 10% cap on third-party delivery fees to help restaurants. This past June, ORLA was instrumental in securing an extension of the cap another eight months. Now, the city is looking to adopt a permanent cap of 15% along with protections for restaurants. The ordinance is consistent with similar approaches taken in recent months by Seattle and San Francisco and its provisions offer strong protections and support to restaurants and food carts.
This approach also reduces the likelihood of continued consumer-facing fees or constrained delivery radiuses that may negatively impact restaurant sales. Additionally, this policy will require food service platforms to provide a reasonable level of service at or below a 15% commission rate in the City. It also seeks to protect restaurants from being penalized or otherwise disadvantaged from opting into the 15% capped rate. The cap on takeout commissions will be 4% under this policy.
Other notable protections and operational standards that support local restaurants and food carts include:
ORLA is pleased to have been instrumental in the creation of this new policy to protect restaurants and consumers.
Next Steps: The final ordinance language will be filed with the Council Clerk. This item has been scheduled for a first reading as a time-certain item at the Portland City Council meeting on 10:40am on Wednesday, December 7. Following the first reading, it would move to a second reading and vote for adoption on Wednesday, December 14.
Contact Greg Astley, ORLA Director of Government Affairs if you are interested in providing public testimony on December 7.
The Oregon Restaurant & Lodging Association (ORLA) keeps members informed and educated on important issues impacting the hospitality industry. If you are not yet a member of ORLA, please consider joining the association in order to access the latest industry intelligence for businesses like yours. Visit our Membership page or reach out to an ORLA Regional Representative nearest you.
Third Party Deliver Fee Cap / Hotel Loading Zones
Recently, the Oregon Restaurant & Lodging Association (ORLA) went to bat on a couple of issues affecting restaurants and lodging properties in Portland and we came away with two huge wins!
On the restaurant side, ORLA was instrumental in securing an extension of the 10% Delivery Fee Cap for an additional eight months. The ordinance takes effect June 29 when the ordinance from 2020 was set to expire. ORLA will now work with restaurant owners, the City of Portland, the third party delivery companies and other stakeholders on a proposal around a permanent delivery fee cap within the city limits. A huge thanks to the restaurant operators who testified and shared their stories to City Council.
On the lodging side, ORLA reached out and communicated with Commissioner Hardesty’s office about proposed changes to hotel loading zones that would have turned the current 15-minute zones into 3-minute zones. Our discussions were successful in maintaining the 15-minute loading zones. ORLA pointed out that as Portland hotels continue to recover from the last two and a half years, making it more difficult and less welcoming for visitors to enjoy our city is the opposite of what we need to be doing.
Advocacy on behalf of the hospitality industry and our members is at the core of what we do at ORLA and we appreciate your involvement and your support as we continue to fight on your behalf.
Questions? Contact ORLA Regional Representative Steven Scardina or ORLA Director of Government Affairs Greg Astley.
RRF / Elections / Liquor Privatization...
Restaurant Revitalization Fund (RRF) Senate Vote – Oregon Senators Voted Yes
Yesterday, the U.S. Senate was unable to overcome a filibuster on a motion to begin debate on a $48 billion bill that would have replenished the Restaurant Revitalization Fund (RRF). The vote to invoke cloture and overcome the filibuster failed by a vote of 52-43 (60 votes were needed to prevail). Read the press release from the National Restaurant Association for more information. Highlights of the vote from yesterday:
Primary Election Roundup
There has been an increase in the number of industry members who have expressed a willingness to run for office. ORLA members Cheri Helt (BOLI Commissioner candidate), Daniel Nguyen (State Rep Candidate), Janelle Bynum (Current State Rep), and former ORLA staff member Christine Drazan are all working to bring more industry expertise to our policy making decisions. Here are a few highlights from this week’s primary election on state races:
Portland Lodging Alliance (PLA) Statement on Portland City Budget
ORLA was involved in group discussions on the City of Portland's budget earlier this week. Generally, the high level social service and public safety investments and content within the budget seem on point. What continues to plague Portland are the deficiencies in management and a desire by our members to see consistent progress on the streets. One of ORLA’s local groups is called the Portland Lodging Alliance and current ORLA Board Members George Schweitzer and Daryn White Cyrus sit on the PLA Steering Committee. Joining them in leadership are Brandon Carter of the Bidwell downtown and Martin McAllister who runs the waterfront Marriott Hotel. This coming week the Portland Lodging Alliance is submitting comments on Mayor Wheeler’s proposed budget to the City through their online public comment portal.
Liquor Privatization Off the November Ballot
There’s one less thing to worry about on the November ballot now that the Northwest Grocers Association have pulled their initiative petition from the signature gathering process to qualify as a state measure. Initiative Petition 35 would have opened the door to liquor sales in grocery stores here in Oregon. Although the convenience may seem enticing on its surface there are far ranging implications if the current alcohol system were to be disrupted with cost escalations on liquor inevitable for ORLA members. See the story summing it all up here on OPB. ORLA has been an active part of the opposition campaign to this effort ever since our Government Affairs Committee voted unanimously to oppose these efforts when this was attempted the last time.
Have any questions? Feel free to reach out to us via email.
Food Scrap Policy, Customer Entitlement, and March Madness
Business Food Scraps Policy In Play – Implementation of a regional food scraps separation requirement went into effect March of this year and many businesses within the Portland Metro boundary will need to comply by 2023. Originally scheduled to begin in March 2020, the requirement was delayed by two years due to the impacts of COVID-19 on the region’s residents and businesses. The earliest any business must be in compliance is March 2023 and all businesses generating more than one 60-gallon roll cart of food scraps a week must be in compliance by September 30, 2024. View more information about the requirement and how to access resources for implementation on Metro’s website at Oregonmetro.gov/foodscraps.
Multnomah County Candidates Forum April 20 – There continues to be a lot at stake in Portland with how we are managing safety and security issues as we start getting a taste for what Spring and Summer looks like in the Portland region with the activity surrounding March Madness. Some of you are seeing sales numbers returning to acceptable levels as of this month for the first time in a long time. One of our goals is to not let our elected leaders off the hook in understanding the significance of our debt loads just to get to the point where we could be open and start seeing customer demand improve again. ORLA is co-hosting along with several other business organizations an upcoming forum on April 20 focused on Multnomah County Commissioner candidates. Visit Portland Business Alliance's website for details.
OTLA 3rd Year Class Launch – This past week the 3rd year class for the Oregon Tourism Leadership Academy (OTLA) gathered in Sunriver immediately following the Oregon Governor's Tourism Conference. ORLA had the chance to sponsor one of the keynote sessions at the Conference and showcase a new promotional video to bring more awareness to the Oregon Tourism Leadership Academy and opportunities for tourism professionals to get more involved in the program. Subscribe to updates on OTLA and view the new video.
Customer Entitlement? – A 2022 pilot study from OSU Cascades Hospitality Management program shared by the program's director, Todd Montgomery, confirmed what they have been hearing during focus groups and personal interviews for years: entitled customer behavior is getting worse, and it is impacting the desire of hospitality workers to stay in the industry. OSU Cascades will present a white paper on all of their results in the coming months where they will address workers perceptions of what is driving these customer entitlement events. In the meantime, you can view their latest infographic.
Learn more about how the Oregon Restaurant & Lodging Association is protecting and promoting Oregon's hospitality industry at OregonRLA.org.
Update Jan. 15, 2021: Food Waste Policy Delayed
Effective February 1, 2021 Metro is delaying implementation of the Business Food Waste Requirement by an additional year. The policy, which requires establishment of a business food waste collection program for certain food service businesses, was originally scheduled to begin on March 30, 2020. On September 10, 2020 Metro amended associated administrative rules to delay the effective date by one year to March 30, 2021. After careful consideration of the ongoing effects of COVID-19 on the business community, implementation for the largest businesses will be delayed by an additional year--to March 30, 2022. Administrative rules will again be amended effective February 1. Read rules here.
Update Aug. 25, 2020: ORLA commends Metro for taking action in response to these uncertain times by drafting rules to delay the business food waste requirement by one year. We have submitted comments to Metro asking that the implementation be delayed until all jurisdictions enter into Phase 3. To read our comments, click here.
Update Sept. 21, 2018: Metro has updated draft administrative rules to guide the implementation of its business food scraps separation policy, adopted by the Metro Council on July 26. The draft administrative rules were available for public comment through Friday, Sept. 28. Read more.
Portland Area Businesses to Be Subject to Food Scrap Policy
As part of ORLA's ongoing engagement with Metro on the food scraps, ORLA President & CEO Jason Brandt and Director of Business Development Marla McColly recently testified at Metro’s public hearing against the proposed food scrap mandate. ORLA and our members have been involved in the past in the voluntary collection of food scraps and we testified to that fact and the fact that participants in the past have exceeded the goals set by Metro. (Read ORLA's comments)
We also raised concerns about the logistics of food scrap collections across the Metro area, about the implementation dates and about issues around public health and safety if food scraps are not picked up in a timely manner. In addition to ORLA there was opposition to the plan from local governments in both Sherwood and Hillsboro, citing the lack of analysis on the costs to implement the new mandate and the ability of local governments (especially in Washington County) to efficiently dispose of food waste. Despite ORLA’s efforts and those of local governments, Metro Council voted in favor of the staff recommendation for a food scrap mandate on a 7-0 vote.
The mandate is scheduled to start on March 1, 2020 and will be implemented based on the amount of food waste generated by businesses. ORLA will continue to monitor the implementation of this program and provide information to our members. As the program is rolled out, if you experience problems or have concerns, please share those with Greg Astley, ORLA Director of Government Affairs, at Astley@oregonrla.org so we can keep Metro informed as to the effectiveness and success of their mandate.
In the news
International Society of Hotel Associations Honors ORLA and Portland Lodging Alliance with 2020 Award of Excellence
FOR IMMEDIATE RELEASE: November 23, 2020
Christina Pappas | 1-617-536-0590
BOSTON, MA - The International Society of Hotel Associations (ISHA) announced its Awards of Excellence, honoring the Oregon Restaurant & Lodging Association and Portland Lodging Alliance for their Hospitality with Heart downtown cleanup events.
In September 2020, ORLA’s Portland Lodging Alliance teamed up with SOLVE Oregon, the Portland Business Alliance, Clean & Safe, Travel Portland, and the City of Portland for the 2nd annual Hospitality with Heart litter cleanup event, bringing over 500 volunteers and community members together to improve the wellbeing of our city. Since then, the Portland Lodging Alliance has been helping coordinate monthly cleanup events.
The ISHA Awards of Excellence recognizes those lodging associations who have had exceptional programs in the areas of Communications, Events and Fundraising, Government Affairs, Member Programs and Public Relations over the past year.
The Awards of Excellence winners include:
“ISHA is pleased to recognize these six award winners,” stated Christina Pappas, Executive Director of ISHA. “While the majority of the programs focus on pandemic response to members and the industry, these programs truly help set the standard for others to follow.”
ISHA presents the annual Awards of Excellence for the best lodging association programs and services and are widely recognized as the best of the best within the hotel and lodging association industry representing innovation and creativity that has brought tangible results to the association and its members. Award winners receive complimentary registration to a future ISHA Conference.
ISHA provides professional development and networking opportunities for lodging associations, and represents the unified voice of state lodging associations in collaboration with our national industry partners. For more information visit www.isha.biz.
Newly announced restrictions on indoor restaurant spaces defy logic, data, and goals designed to reduce virus spread in Oregon
FOR IMMEDIATE RELEASE: November 6, 2020 (Updated 11.9.20)
Jason Brandt, President & CEO, ORLA
503.302.5060 | JBrandt@OregonRLA.org
Wilsonville, OR– Today, the Oregon Governor’s office announced new restrictions on restaurants located in specific counties. The restrictions take effect next week and further reduce the total number of people, including staff, that can be on premise. The new restrictions for specific counties will change the current maximum of 100 people indoors and reduce the maximum to 50 people indoors. In addition, group dining at restaurants in affected counties will be reduced to a maximum of 6 people. The two-week pause applies to Multnomah, Marion, Jackson, Malheur and Umatilla counties. On Monday, Nov. 9, four more counties were added to the pause list; Washington, Clackamas, Baker and Union counties.
“We have said all along we were going to follow the data as a state and we have some of the most comprehensive, transparent data in the country being provided by the Oregon Health Authority in their weekly COVID reports,” said Jason Brandt, President & CEO for the Oregon Restaurant & Lodging Association. “These new restrictions do not follow the data available to us. This action will directly result in more Oregonians interacting in uncontrolled, private environments as opposed to restaurants with controlled, regulated environments.”
The Oregon Health Authority’s weekly COVID report is published mid-week with the latest edition released on Wednesday, November 4. A copy can be obtained through the following link:
The Oregon Restaurant & Lodging Association (ORLA) remains committed to thorough weekly reviews of any workplace outbreaks connected to the industry. In the latest edition, only 2 foodservice locations are identified out of approximately 75 workplace outbreaks across the state. The workplace outbreak section can be found starting on Page 22 with details included in Table 7 of the weekly report.
“We are one of the largest employers in Oregon and the efforts being undertaken by our operators across the state is nothing short of monumental. The weekly data continues to prove the importance of controlled, regulated environments like restaurants as an alternative to private gatherings,” said Brandt. “We are literally making decisions that could drive us in the wrong direction as a state.”
“We have a role to play in providing safe alternatives to private settings. We need more opportunity to be a part of the solution.”
Early in the COVID-19 crisis, the Governor’s office convened the Coronavirus Economic Advisory Council, but the council was disbanded months ago with no alternative for collaboration amongst industry leaders and health experts. ORLA is recommending an economic advisory council be reestablished immediately to assist the Governor’s office with the intelligence needed to understand the wide-ranging impacts to local economies triggered by new regulations.
“There will be thousands of operators across the state who will be unable to comprehend an additional arbitrary limit on the total number of people they can have indoors with no consideration given to the square footage available,” said Brandt. “We will have less paychecks to provide to struggling Oregonians, less opportunity for Oregonians to take a ‘mental health break’ in controlled restaurant environments, and we will drive more people to unregulated, private gatherings leading up to the Thanksgiving holiday.”
Restaurants able to physically distance guests by party with at least the recommended six feet between tables, should be allowed to do so without arbitrary restrictions. For establishments with a larger footprint, capping capacity to 50 or 100 people when they can safely seat more means robbing them of the opportunity to keep people employed and keep Oregonians from struggling more than they already have this year.
With some reports suggesting as many as 85% of independent restaurants will close without some form of financial assistance or less arbitrary regulation from government, further reducing restaurants’ ability to generate revenue makes that figure seem even more likely.
ORLA is creating an online interface to track Oregonian paychecks lost from restaurants located in counties where the additional restrictions will take effect. Operators will share their business name, their county location, and the number of paychecks lost due to the new restrictions.
“We believe wholeheartedly in collaboration and partnership and our industry must continue to do whatever we can to mitigate virus spread and support the heroes in the health care sector who are putting their lives on the line to save their fellow Oregonians,” said Brandt. “We have a role to play in providing safe alternatives to private settings. We need more opportunity to be a part of the solution.”
The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which is comprised of approximately 10,000 foodservice locations and 2,000 lodging establishments with a workforce prior to COVID of 183,191. Roughly 30%, or 55,000 jobs, remain lost in the industry as a result of the COVID pandemic.
Update Sept. 4: Over 500 volunteers participated in the cleanup event and 3,290 pounds of trash out were removed out of downtown Portland! Many thanks to all the volunteers from Portland hotels, the Portland Lodging Alliance, Portland Business Alliance, and ORLA staff for their efforts. Some of the news coverage:
Portland, Aug. 27 - SOLVE, Portland Business Alliance, Portland Lodging Alliance, and others are rallying together to host a cleanup of Downtown Portland on September 3. This event open to the public for anyone who is interested in volunteering for the cleanup effort. Register here.
SOLVE has hosted several cleanups downtown since June, supporting hundreds of Portlanders who have wanted to care for their community through volunteer litter cleanup. The purpose of the September 3 Downtown Portland Cleanup is to send a clear message to the Portland community that the Portland business district is an open, safe, and clean place to visit, while inviting the community to join the effort.
“As the challenges in Portland continue to impact businesses, I think we all have a responsibility” explains George Schweitzer, Chairman for the Portland Lodging Alliance and Managing Director of The Benson Hotel. “This is an important event for businesses to come together, along with the Portland community at large, to show that we are a strong and resilient city, and that we can come together to restore our vibrant streets so that people can feel safe to explore and help our businesses thrive.”
Kris Carico, CEO of SOLVE echoes his sentiments stating, “SOLVE prides itself on offering a safe space for anyone who wants to make a positive difference in their community. A volunteer litter cleanup brings everyone together because it is a simple activity that all can support. At the end of the day, it’s about caring for the place we call home.”
The event will begin at multiple locations throughout downtown, to accommodate the need for social distancing during volunteer check-in, while also allowing for the maximum amount of interested volunteers to participate given group gathering restrictions. The event will follow all SOLVE’s COVID-19 Safety Guidelines including requiring participants to wear a face covering, maintain a minimum of six feet of distance, and only providing sanitized cleanup equipment to volunteers, among other measures.
Volunteers will focus on removing large items of litter and debris, while also focusing on picking up cigarette butts that often end up in storm drains and pollute the nearby Willamette River and other waterways. Community members who would like to get involved in the volunteer event should visit solveoregon.org to pre-register.
SOLVE is a statewide non-profit organization that brings Oregonians together to improve our environment and build a legacy of stewardship. Since 1969, the organization has grown from a small, grassroots group to a national model of volunteer action. Today, SOLVE mobilizes and trains tens of thousands of volunteers of all ages across Oregon to clean and restore our neighborhoods and natural areas, and to build a legacy of stewardship for our state. Visit solveoregon.org for more information.
The Portland Business Alliance is greater Portland’s Chamber of Commerce. Our mission is to create opportunity and advance well-being for all who live and work in the greater Portland and SW Washington region. Our vision is a healthy and resilient business ecosystem. Visit PortlandAlliance.com for more information.
The Portland Lodging Alliance is a volunteer-led sub-chapter of the Oregon Restaurant & Lodging Association (ORLA). Members of ORLA's staff will be participating in this event alongside the Portland Lodging Alliance in support of the lodging industry and improving the downtown environment.
Contact: Larissa Gordon, 860-942-9108, firstname.lastname@example.org Contact: Larissa Gordon
[Aug. 25, 2020] - The following letter was submitted by ORLA to Metro Council in response to the delayed implementation of the Business Food Waste Requirement
Metro Council -
As you are well aware, the foodservice industry has been devastated by the COVID-19 pandemic. This virus scares many of our customers and workers from coming back until it’s safe. Employers are scrambling to try to pivot their business models and maintain enough cashflow to keep their employees’ jobs intact. People have poured their lives into their small business, only to see it jeopardized by something completely out of their control. It’s no surprise we’re seeing closure after closure.
The Oregon Restaurant & Lodging Association commends Metro for taking action in response to these uncertain times. While the business food waste requirement has worthy goals, this pandemic calls for foodservice operators to dedicate all attention and resources available to protecting their workers and their jobs. By delaying the implementation of these rules, you are recognizing this challenge, and for that, we say thank you.
Our recommendation to Metro is to consider delaying implementation until all jurisdictions under Metro’s purview have entered Phase 3. The foodservice industry is built on hospitality and face to face interaction. We will not enter any sort of normalcy until our customers and workers feel safe enough to venture outside their homes and see friends and family. Until then, many operators will simply not have the resources in personnel, time, or financial capital to dedicate to this important business change. In the interim, we are more than happy to continue as your partner in providing educational opportunities to foodservice operators to help eliminate waste and reduce costs.
Oregon Restaurant & Lodging Association
[Metro] Comment on implementation delay
On March 20, 2020 Metro temporarily delayed implementation of the Business Food Waste Requirement for 6 months in order to assess the effects of COVID-19 and to allow time make a permanent decision about the program. Given the breadth of impacts of the pandemic Metro has chosen to further delay implementation and is in the process of amending Administrative Rules to reflect this change.
Metro is seeking comments and feedback in relation to the implementation date change and resulting proposed changes to the Administrative Rules.
OREGON HOSPITALITY FOUNDATION AWARDS FUNDS TO FOURTEEN RESTAURANTS FEEDING FRONTLINE WORKERS AND VULNERABLE COMMUNITIES DURING PANDEMIC
PORTLAND, Oregon– Updated August 3, 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 fourteen 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 and tourism partners 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:
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. To date more than ten restaurants have received funding to donate an estimated 11,500 meals. Oregon restaurants interested in applying for these funds can complete an online application here. For more information about supporting our work with a donation or sponsorship, please follow us on Facebook and Instagram.
Lisa Hill, email@example.com, 503.730.8055
Call to Action: Ask Portland City Council to Lead an End to Violence while Supporting Ongoing Peaceful Protests
The City of Portland needs to hear from you. Safety and security for restaurant and lodging employees and our guests is paramount as is ongoing support for the rights of all Portlanders to peacefully protest. We officially have a major crisis on our hands relating to nightly violence and ongoing national media attention. Underrepresented populations must continue to be heard and it is time to take meaningful steps forward with reforms that matter.
Please ask Portland City Council to lead the city and put an end to the violence now. Any instigation of violence is unacceptable and must be separated from the importance of ongoing peaceful protests. Stopping this violence is crucial to the future of Portland and how the city is embraced by those who visit here for years to come.
Oregon Hospitality Foundation's Takeout & A Movie Event Presents Bicycle Adventure Shorts from the Filmed By Bike Festival
Event proceeds benefit the Cycle Oregon Fund which provides grants to Oregon’s tourism-dependent rural communities struggling during the pandemic
PORTLAND, Oregon – July 8, 2020 – The next Takeout & A Movie event, hosted by the Oregon Hospitality Foundation (OHF), will feature an interactive livestream YouTube event with bicycle adventure films from Filmed by Bike, an Oregon-produced film festival on Sunday, July 26 from 6-8 p.m. This adventure-packed movie night will take arm-chair travelers and bike enthusiasts to the far-reaching edges of the globe as international filmmakers document cyclists exploring the rugged open road. Event proceeds will benefit the Cycle Oregon Fund, which provides grants to Oregon’s rural tourism-dependent communities that are struggling during the pandemic and the Oregon Hospitality Help Fund, which supports the training and philanthropic relief needs of Oregon’s tourism and hospitality industry.
“The pandemic has postponed many larger outdoor events in Oregon, like Cycle Oregon, and we need to do what we can to support the hospitality businesses in rural communities that depend on tourism dollars,” said Steve Schulz, Executive Director of Cycle Oregon. “Our partnership with OHF and Filmed by Bike shows just how strong we can be when we collaborate on a community-based solution.”
TAKEOUT & A MOVIE Event Details
The Filmed by Bike team has gathered some of their favorite Oregon cycling routes and encourages you to explore the state by two wheels and support the restaurants, hotels and attractions that have been deeply impacted by the pandemic.
“Our first Takeout & A Movie event in May raised enough money for our restaurant grant recipients to fund an additional 11,500 meals to help feed people in need in communities across Oregon,” said Wendy Popkin, Executive Director of the Oregon Hospitality Foundation. “Now, we are focused on raising awareness of the pandemic’s effect on travel and its impact to Oregon’s rural communities by partnering with Cycle Oregon. Enjoy a ride or hike during the day, order takeout from your favorite restaurant, and then tune in to experience exciting adventure films from your own living room.”
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.
About Cycle Oregon
Cycle Oregon is a nonprofit organization dedicated to transforming individuals and communities through bicycling. For riders who want an unparalleled Oregon bicycle experience at their own pace, Cycle Oregon hosts a series of fully supported rides that offer a unique perspective of the state, all the while managing every last detail. Proceeds from events go to the Cycle Oregon Fund, which to date has resulted in 325 grant awards totalling over $2.3 MM for Oregon communities. For more information, please visit www.cycleoregon.com.
About Filmed by Bike Festival
Filmed by Bike was founded in 2003 by Ayleen Crotty as a Portland film festival to celebrate the local cycling and filmmaking community. This year, the festival celebrates its 18th year with a successful touring film program as well as a weekend-long interactive YouTube Livestream event in September. For more information please visit www.filmedbybike.org.
Lisa Hill, firstname.lastname@example.org, (503) 730-8055
Compliance extension and clarifications to single-use plastics
Ordinance No. 189537 – passed 6/5/2019; effective 7/5/2019
The City of Portland extended the compliance date for their restrictions on single-use plastics, moving the date from July 1, 2019 to October 1, 2019. They intended to give businesses more time to adjust given the impact of SB 90, which preempts local code.
It also clarifies that plastic utensil self-service stations for restaurants with counter service will still be allowed. There is also an exemption for plastic serviceware that is attached with a beverage container by the manufacturer (e.g. juice boxes), or when an ingredient like salad dressing is packaged with single-use plastic. All meals provided as a social service to vulnerable populations are exempt.
For online orders, dining establishments must coordinate with third-party ordering services to allow for the customer to request plastic serviceware. Compostable and biodegradable plastic are included in the definition of single-use plastic and are banned, but non-plastic material serviceware is allowed.
Short-term rental registration requirements
Ordinance No. 189557 – passed 6/12/2019; effective 7/12/2019
After stalled negotiations with Airbnb and low compliance rates for short-term rental permitting, the City of Portland is following the lead of the City of Santa Monica, CA, which recently had its ordinance affirmed by the Ninth Circuit U.S. Court of Appeals. This ordinance states that home sharing platforms must either reach a pass-through registration data-sharing agreement with the City, or they can choose hosts from a registry of City-approved and permitted rental locations.
No transaction can be completed and no fees can be collected by the home sharing platform unless the short-term rental is on the City registry, or if the home sharing platform has come to an agreement with the City on pass-through registration data-sharing.
Home sharing platforms will be charged $1,000 per illegal booking transaction per day.
The Oregon Restaurant & Lodging Association (ORLA) has hired Nicole Peterson as its new Government Affairs Coordinator. Peterson will be the new steward of the Portland Kitchen Cabinet and its steering committee, focusing on grassroots engagement with restaurateurs and supporting their community building efforts.
“We are excited to have Nicole join our team at ORLA to add crucial capacity for our ongoing work in the Portland restaurant marketplace. Business models and paths to sustainability are changing rapidly and there are many opportunities to bring the strengths of restaurants to more Portland community conversations,” said Jason Brandt, President & CEO.
Nicole previously worked as a Research Assistant for a state and local government affairs team in Illinois and worked on a variety of issues from happy hours to baseball stadium renovations. Since moving to Oregon, she has worked in local government, giving her a broader understanding of the issues from the governing body perspective. She received her bachelor’s degree in Social Policy from Northwestern University.
In her new role with the Portland Kitchen Cabinet, Nicole relishes the opportunity to help Portland restaurants and the broader community gather, collaborate, and flourish by providing more opportunities for community engagement and advocacy for the industry. This group of informed, active and motivated hospitality community members serve as industry ambassadors with policymakers, opinion leaders, community leaders and partner organizations. With more than 100 members, the Portland Kitchen Cabinet is a proud partner of the Oregon Restaurant & Lodging Association and the National Restaurant Association.
Update May 29, 2019 - Portland City Council adopted amendments to the original policy on single-use plastics. The new effective date for the ordinance is October 1, 2019 (it was originally July 1, 2019) and several exemptions to the original ordinance were approved:
Find more details about the policy on the City of Portland FAQ page.
Dec. 5, 2018 - Portland City Council passed a new ordinance to reduce the automatic distribution of single-use plastics in Portland. The City of Portland Bureau of Planning and Sustainability (BPS) worked with the Mayor’s office to research the policies of other cities, conduct a series of workgroup meetings, analyze community feedback and land on a policy recommendation.
The ordinance will include restrictions on plastic service ware (defined as straws, stirrers, utensils and condiment packaging) for the following situations, when applicable to the food and beverage order:
The workgroup consisted of a representative from ORLA, restaurant owners, wholesalers, a medical facility, American Disability Act (ADA) straw users, and environmental advocates. “The Portland restaurant community appreciates the City keeping the ordinance “by-request,” respecting the need for single-use plastics for our customers, especially those in the disabled community. Portland restaurants recognize the need to reduce plastics in the waste stream balanced with the needs of our guests,” noted Greg Astley, ORLA's Director of Government Affairs.
Notification and outreach to businesses will begin in January 2019, and the ordinance will go into effect on July 1, 2019.
Nov. 30, 2018 - Three ORLA members recently served on a workgroup convened by Mayor Ted Wheeler to craft policy related to Single-Use Disposable Plastics (SUD’s) in the City of Portland. The workgroup also included members of the Surfrider Foundation, environmentalists, community members, members of the disabled community and city staff.
The Mayor tasked the workgroup with creating an ordinance around plastic straws but encouraged the group to look beyond just straws as well. Concerns about liability, lack of access to medically necessary plastic straws, and proceeding cautiously led to an “on request” policy for plastic straws for dine-in restaurants. For delivery and take-out orders, employees will need to ask if patrons need utensils or condiment packets before placing any in the take-out carrier or bag.
Specifically, all retail food and beverage establishments and institutional cafeterias, where beverages may be consumed at dine-in areas, shall provide plastic straws and stirrers only after customer request as of July 1, 2019.
Further, as of July 1, 2019, all retail food and beverage establishments and institutional cafeterias, where customers may order take-out and delivery, shall provide plastic utensils and condiment packaging only after asking if the customer needs plastic utensils and condiment packaging and the customer responds affirmatively. This requirement applies to face to face, phone and electronic orders.
Plastic service ware is defined as single-use plastic straws, stirrers, utensils and condiment packaging. Condiment packaging is defined as plastic packaging used to deliver single-serving condiments to customers. This includes but is not limited to single-serving plastic packaging for ketchup, mustard, relish, mayonnaise, hot sauce, coffee creamer, salad dressing, jelly and jam and soy sauce.
For more information: