 7 High Schools Competed in the Oregon Hospitality Foundation’s Oregon ProStart® Championships Showcasing the Industry’s Future Chefs and Managers [March 17, 2025 – Salem, Oregon] – The culinary challenge for the student chefs was to prepare a three-course gourmet meal with only two butane burners in under an hour. Crook County High School pulled this off with excellence, winning top honors in the culinary competition at the Oregon Hospitality Foundation’s Oregon ProStart Championships in Salem on Monday. On the restaurant management side, Salem-Keizer CTEC took first place for their new restaurant concept, earning them a trip alongside Crook County to Baltimore, Maryland to compete in the National ProStart Invitational this May. “The atmosphere at this event was electric,” said Courtney Smith, ProStart Manager for the Oregon Hospitality Foundation. “Our ProStart instructors do such a remarkable job preparing high school students with fundamental skills such as communication, teamwork, time management and professionalism needed to enter the workforce. And we saw all this at work in the competition.” Crook County’s menu included an appetizer of Ancho chile-rubbed white shrimp sauteed with sweet roasted corn, caramelized carrots, jalapenos, pistachios, and finished with a kiss of creme fraise placed in an avocado rose. The entrée showcased a pan-seared Sockeye salmon, and their dessert was a decadent Icebox coconut cheesecake with pistachio white chocolate crust. Salem-Keizer CTEC’s restaurant concept presented “an enchanting dining experience that transports guests to a whimsical woodland, where nature, magic, and gastronomy intertwine.” The team developed the new concept to focus on farm-to-table cuisine with a nature-themed ambiance. This is the second year in a row CTEC has placed first in this competition. Restaurant management concepts are scored on eleven required components from menu design to marketing. Additional awards presented at the event:
“As the capstone event for the ProStart career and technical education program, the championships represent the culmination of months of hard work and determination,” said Jason Brandt, President & CEO for the Oregon Restaurant & Lodging Association. “It’s incredibly inspiring to see these kids’ passion and know that we are contributing to a meaningful movement in recognizing career pathways in the hospitality industry.”  The teams from Crook County High School and Salem-Keizer CTEC will head to the National ProStart Invitational® May 2-4, 2025, in Baltimore, Maryland to compete against the best teams from all other states, close to 400 students total. These Oregon champions also receive a share of prizes and scholarships from national culinary schools to help further their careers in the restaurant and foodservice industry. Of the 48 Oregon high school programs, currently involving over 7,700 ProStart students, a total of 9 teams from 7 high schools competed in this event. Organizations partnering with the Oregon Hospitality Foundation include presenting sponsor, McDonald Wholesale, champion sponsor, Ecolab, and supporting sponsor, NW Natural. Full Results for the 2025 Oregon ProStart Championships: Culinary Competition
Management Competition:
Schools in the Competition:
For more information on the Oregon Hospitality Foundation, visit OregonRLA.org/foundation and OregonRLA.org/prostart to learn more about ProStart. ABOUT
The Oregon Hospitality Foundation (OHF) was formed in 1992 as a 501(c)(3) nonprofit entity of the Oregon Restaurant & Lodging Association with a mission to support the workforce, educational, training, and philanthropic needs of Oregon’s hospitality industry. Its work is enabled by the generous support of partners, private donations, contracts, and grants. The foundation’s Board of Directors is comprised of respected industry professionals.
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 Oregon Tourism Leadership Academy to Support and Enrich Hospitality Champions [Wilsonville, OR] – The Oregon Restaurant & Lodging Association (ORLA) proudly announces the sixth-year launch of the Oregon Tourism Leadership Academy (OTLA), developed in partnership with the Oregon Destination Association and Travel Oregon, and led by the industry’s top experts. The annual experiential learning program is targeted to public and private sector tourism professionals who are seeking to polish their leadership and professional skills, continue to grow their career accomplishments, and make positive and lasting contributions to the state’s tourism economy and its success. “We’re excited to see the ongoing success of the Oregon Tourism Leadership Academy move into its sixth year,” said Jason Brandt, President & CEO for the Oregon Restaurant & Lodging Association. “The academy experience is enriching the value of working in the tourism industry for those who participate in the program and it’s an honor for ORLA to be a part of it.” The fifth-year class will launch March 5 in Portland and conclude on the Central Coast during Winter of 2025. Participants include representatives from many sectors of the hospitality and tourism industry including destination management organizations, restaurants, chambers of commerce, lodging properties, and travel publications. View a roster for the sixth-year class. Curriculum, field visits, and hands-on experiences are strategically designed to support and align with the state’s tourism goals and objectives which include four Strategic Imperatives:
The OTLA experience is designed for professionals currently serving Oregon’s tourism and hospitality industries. Industry professionals who will soon be responsible for similar levels of responsibility are also encouraged to apply for future academy programs. The strategic imperatives outlined above will serve as the program’s core themes each year. Each theme will receive focus as a part of four multi-day experiential learning programs designed to provide academy participants with comprehensive educational experiences. Each year, approximately 20 participants will immerse themselves in the academy’s professional development curriculum alongside industry experts and facilitators. For more information on the Oregon Tourism Leadership Academy, visit OregonRLA.org/otla. Class of 2025
The Oregon Restaurant & Lodging Association (ORLA) is the leading business association for the foodservice and lodging industry in Oregon. A not-for-profit trade organization, ORLA represents approximately 3,000 member units and advocates for over 11,300 foodservice locations and over 2,000 lodging establishments in Oregon.
FOR IMMEDIATE RELEASE MEDIA CONTACT: Greg Astley, Director of Government Affairs, ORLA [email protected] | 503-851-1330 Oregon Restaurant & Lodging Association Strongly Encourages Congress to Approve Lori Chavez-DeRemer as U.S. Secretary of Labor Wilsonville, OR – The Oregon Restaurant & Lodging Association (ORLA) is strongly supportive of the nomination of former Congresswoman Lori Chavez-DeRemer as U.S. Secretary of Labor and urges Congress to confirm her appointment. “ORLA has had the opportunity to work with Congresswoman Chavez-DeRemer in the past on several issues both in her capacity in Congress and as a local elected official in Oregon and we strongly encourage Congress to confirm her appointment,” stated ORLA President & CEO Jason Brandt. “Her pragmatic, practical leadership style has been incredibly helpful to small businesses, especially restaurants, lodging properties and other hospitality and tourism-related owners and operators.” Congresswoman Chavez-DeRemer has a proven track record of supporting restaurant and foodservice operators and employees. Her voting record showcases her desire to protect the path to restaurant ownership for many prospective entrepreneurs. In addition, her support for Department of Labor apprenticeship programs has been noteworthy. The programs give employees opportunities to learn valuable skills as they pursue careers in the industry. “Her experience as a small business owner and her willingness to listen to all sides of an issue before developing solutions is exactly what we need in the U.S. Department of Labor right now,” continued Brandt. “As hospitality businesses continue to try and make headway in the face of growing inflation, higher wages and benefits, and onerous government regulations, having a champion as Secretary of Labor who understands those challenges and will work to implement solutions is critical.” The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which is comprised of over 11,300 foodservice locations and over 2,000 lodging establishments. As of November 2024, the Oregon Employment Department reports that the Leisure and Hospitality workforce totals 201,300 with a total economic impact of over $14 billion in annual sales for Oregon.
Free Human Trafficking Prevention Training Available for Restaurants and Lodging Facilities Across Oregon Wilsonville, OR—To honor National Human Trafficking Prevention Month, the Oregon Restaurant & Lodging Association (ORLA) announced today the renewal of its partnership with the nonprofit Businesses Ending Slavery and Trafficking (BEST), to make human trafficking awareness training available to all ORLA members and their staffs free of charge throughout 2025. BEST provides specialized training in human trafficking prevention. In partnership with ORLA, BEST’s Inhospitable to Human Trafficking training for the hospitality industry is available to help restaurant and lodging employees across Oregon learn the indicators of human trafficking and how to safely report it. The partnership between ORLA and BEST gives the hospitality industry in Oregon a tool that has been proven to prepare employees to be able to recognize human trafficking situations and assist in recovering more victims. "Our association is deeply committed to taking a leadership role in building stronger partnerships with like-minded organizations dedicated to anti-trafficking training," said Jason Brandt, President & CEO, Oregon Restaurant & Lodging Association. "As an industry, we have a critical responsibility to be part of the solution. Providing high-quality, no-cost training isn't just a priority—it's a fundamental obligation to society." Human trafficking networks rely on legitimate public-facing businesses to sustain their operations and infrastructure. Hotels, restaurants, and other hospitality businesses are used by human traffickers as places to recruit victims and connect victims with buyers and other exploiters. In 2023 the National Human Trafficking Hotline was contacted 461 times about suspected human trafficking incidents in Oregon, including 166 contacts by victims or survivors of human trafficking. There were 132 cases of human trafficking identified in Oregon in 2023, involving 248 victims. The aim of ORLA’s partnership with BEST is to have even more human trafficking cases identified and reported across the state by equipping hospitality employees to recognize and report the behaviors that are the indicators of human trafficking. “The crime of human trafficking flourishes when traffickers co-opt legitimate businesses to exploit vulnerable people,” says Kirsten Foot, CEO & Executive Director for Businesses Ending Slavery and Trafficking. “Our partnership with ORLA is very important because it makes our human trafficking prevention training available for free to everyone employed by a member of ORLA. By becoming informed and equipped, everyone in hospitality industry can help victims get the help they need and prevent people from being trafficked.” BEST’s Inhospitable to Human Trafficking is a 30-minute, online, video-based training. The training is available in English or Spanish, and it has been proven to increase hospitality employee reporting. Independent evaluators of BEST's hospitality industry training found trained employees were more likely to come forward to report human trafficking incidents to their managers. Evaluators also found that 97 percent of hospitality employee participants believe BEST’s training made their workplace safer. About Oregon Restaurant & Lodging Association (ORLA)
The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which is comprised of over 10,000 foodservice locations and 2,400 lodging establishments. In 2023, our industry provided over 179,223 jobs to working Oregonians and brought in over $14 billion in annual sales for Oregon. For more information, visit www.oregonrla.org. About Businesses Ending Slavery and Trafficking (BEST) Businesses Ending Slavery and Trafficking (BEST) is a Seattle-based nonprofit organization with the mission to educate employers to prevent human trafficking and create pathways to employment for survivors. BEST is the first organization in the country dedicated entirely to working with employers to disrupt human trafficking. BEST has provided consultation and training to hundreds of businesses on how to prevent human trafficking. For more information visit www.bestalliance.org.  Liz Dahlager, COO of Mereté Hotel Management, Named One of Portland Business Journal's Executives of the Year 2025
Eugene, OR – Mereté Hotel Management is proud to announce that Liz Dahlager, Chief Operating Officer, has been recognized as one of the Portland Business Journal's Executives of the Year 2025. This prestigious award honors outstanding leaders in the Portland and greater Oregon business community who demonstrate exceptional vision, leadership, and commitment to their organization’s growth and the community. The award will be presented during an awards luncheon on Thursday, January 23, 2025, at the Hilton Portland, located at 921 SW 6th Avenue, Portland, OR. The event will celebrate the achievements of Liz and her fellow honorees, showcasing their significant impacts on the local economy and their respective industries. Liz Dahlager has been instrumental in driving growth and operational excellence at Mereté Hotel Management, overseeing a portfolio of 20 properties that have consistently delivered exceptional guest experiences. Her innovative strategies and dedication to growing the company have not only enhanced the company’s performance but have also set new standards within the hospitality industry. Liz currently serves as Secretary on the Oregon Restaurant & Lodging Association's Board of Directors. “Receiving this honor is a testament to the hard work and dedication of our entire team at Mereté Hotel Management,” said Dahlager. “I am truly grateful for the support of my colleagues and the trust of our hotel owners, which empowers us to find innovative ways to deliver superior results and elevate the hospitality experience for guests.” For more information about Mereté Hotel Management and its commitment to excellence in hospitality, please visit www.meretehotels.com. About Mereté Hotel Management has been operating hotels for 30 years and is an award-winning full-service hotel management company based in Springfield, Oregon, with hotels located throughout the Pacific Northwest. Mereté operates hotels under licensing agreements with Marriott International, Hilton Worldwide, Hyatt Hotels Corporation, IHG Hotels and Resorts, Wyndham Hotels and Resorts, and Choice Hotels International. For additional information about Mereté Hotel Management services, please contact us at [email protected]. For media inquiries, please contact Allison Westerhoff, Executive Assistant.  2025 What’s Hot Culinary Forecast from the National Restaurant Association predicts top menu trends for next year [Wilsonville, OR] – The National Restaurant Association's 2025 What’s Hot Culinary Forecast is here, revealing top trends set to shape the nation’s menus with a fresh focus on flavor, wellness, and sustainability. This year, consumers can expect restaurant menus to buzz with wellness-enhancing mushrooms, honey-infused creations with a spicy twist, and the vibrant tastes of Southeast Asia. Today’s diners are not only craving bold flavors but are also prioritizing environmental consciousness, value, and well-being in every bite. The report, based on the insights of thought leaders in the culinary world, highlights the top trends that will shape the culinary landscape in the coming year. Among the hottest trends identified, sustainability and local sourcing emerged as the top overall trend on the list, with industry experts noting that customers increasingly seek out restaurants that offer locally sourced, environmentally friendly options. In the “top ingredients” category functional mushrooms are expected to become a real hit in wellness-centric dishes. Earthy fungi are now being explored by chefs everywhere as mushrooms offer a variety of perceived health benefits and can be used in everything from pasta dishes to coffee to delish desserts. Meanwhile hot honey—a sweet-and-spicy sensation—is heating up everything from pizza to ice cream. Leading customer cravings in cuisines, Southeast Asian flavors take the top three spots for “top dishes”. Korean, Vietnamese, and Filipino cooking are capturing Americans’ attention for their unique, bold profiles that balance flavor and wellness. “This year’s forecast highlights a strong shift toward enhancing both individual wellness and the health of our planet,” said Lori Little, Director of Communications. “As customers seek sustainable choices and exciting new flavor experiences, restaurants are responding with options that emphasize locally sourced ingredients and innovative menu offerings. The popularity of Southeast Asian flavors also speaks to a more adventurous consumer palate, with many diners interested in global cuisine that brings added depth to their dining experiences.” Top 10 Overall Trends for 2025:
“Macro trends reflect the bigger-picture priorities of today’s consumers, extending beyond just what’s on the plate to convenience, creativity, and efficiency,” Little added. “As the restaurant industry tackles challenges like labor shortages and changing consumer values, operators are innovating with streamlined menus, pre-prepped ingredients, and inventive flavors that balance efficiency with excitement. This year’s forecast celebrates both novelty and nostalgia, offering modern twists on familiar favorites and globally inspired flavors that make dining out a memorable experience.” The National Restaurant Association surveyed nearly 300 culinary and industry professionals in the United States in October 2024. ORLA members can find this report in addition to a library of industry intelligence and resources by logging into the Member Portal. About ORLA
ORLA is the leading business association for the foodservice and lodging industry in Oregon. A not-for-profit trade organization, ORLA represents over 3,000 member units and advocates for over 10,000 foodservice locations and over 2,400 lodging establishments in Oregon. The hospitality industry is the second largest business sector behind healthcare. In 2023, our industry provided over 179,223 jobs to working Oregonians and brought in over $14 billion in annual sales for Oregon. About the National Restaurant Association Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises more than 1 million restaurant and foodservice outlets and a workforce of 15.5 million employees. Together with 52 State Associations, we are a network of professional organizations dedicated to serving every restaurant through advocacy, education, and food safety. For more information, visit Restaurant.org. Six Hospitality Industry Professionals Honored at the ORLA’s Annual Conference [Wilsonville, OR] – The Oregon Restaurant & Lodging Association (ORLA) honored six members of Oregon’s foodservice and lodging industry with statewide Oregon Hospitality Awards last month. These recipients represent a few of the countless individuals in Oregon’s hospitality industry who work tirelessly to create unforgettable experiences for their guests:
“Our industry's unsung heroes are the passionate people who redefine hospitality every day,” said Jason Brandt, President & CEO of the Oregon Restaurant & Lodging Association. “These recipients exemplify the dedication and excellence that inspire us all.” Katherine Lam, President & CEO of Bambuza Hospitality Group, is a successful entrepreneur with an unstoppable vision that has driven the growth of Bambuza Hospitality Group to 13 concepts and 5 brands in 4 states. She has also made it part of her mission to help empower young women entering the industry. As a woman of color and business owner, Katherine sets a beautiful example for her daughters as well as the next generation looking to find success in hospitality. Eli Ramirez, Regional Hotel Manager for Escape Lodging, first started at The Ocean Lodge in the housekeeping department 18 years ago. Quickly advancing to supervisor, then to the Front Desk, and the Assistant General Manager position, he took the helm as General Manager of the hotel in 2020. Now as Regional Hotel Manager for Escape Lodging, Eli looks back at his experiences with a unique perspective and compassion for his team, as well as a comprehensive understanding of business operations. Pamela Hansen, Newport Area HR Manager for Hallmark Inns & Resorts, oversees HR for 252 employees and accounting activities for four high-volume properties. She makes it her mission to meet with every one of the employees and ensure their needs are heard. Pamela not only serves as a beacon of information for staff but also a valuable resource for her employers. She embodies the company’s core values by emanating kindness and respect, and she constantly looks for ways to support her team. Sandra Reyes, Guest Services Agent for the SaltLine Hotel, makes first impressions as memorable, genuine, and welcoming as possible with every guest that walks in the lobby. Originally from Hawaii, it’s in Sandra's nature to share the “spirit of aloha” with every encounter. Sandra is frequently mentioned in guest reviews for “going above and beyond” and making their stays both wonderful and memorable. Paul Paz, Trainer and Founder of WaitersWorld, has a true passion for the restaurant industry. Over his 45 years as a restaurant server, he has not only raised the bar for excellence in service, but he has been a tireless champion for hospitality. He spends countless hours training industry members in customer service, providing them with foundational skills to be successful. He also dedicates time to engage with high schools, share his career journey in the classroom, and inspire our future workforce. Willamette Valley Vineyards is recognized as an organization that has made innovative contributions to support and grow Oregon’s hospitality industry and also leads the way in providing exceptional guest experiences. Willamette's CEO, Jim Bernau, has long been an advocate for the wine and food industries, helping shape public policy by highlighting hospitality and tourism organizations as foundational to our communities by providing thousands of jobs. Nominated by their peers, these award recipients were recognized in front of over 300 delegates at the ORLA Hospitality Conference, September 22-23, held at the Riverhouse Lodge in Bend, Oregon. Watch the videos for each award recipient on ORLA’s YouTube channel. For more information on the ORLA Hospitality Awards, visit www.Oregonrla.org/nominate. To learn more about the Oregon Restaurant & Lodging Association, visit www.Oregonrla.org. ABOUT ORLA
ORLA is the leading business association for the foodservice and lodging industry in Oregon. A not-for-profit trade organization, ORLA represents over 3,000 member units and advocates for over 10,000 foodservice locations and over 2,400 lodging establishments in Oregon. The hospitality industry is the second largest business sector behind healthcare. In 2023, our industry provided over 179,223 jobs to working Oregonians and brought in over $14 billion in annual sales for Oregon.  McNary High School's culinary team FOR IMMEDIATE RELEASE Contact: Lori Little, 503.957.8945 [email protected] McNary High School and Salem CTEC Took Sixth and Eighth Place Respectively in Culinary and Management Competitions This Week in Baltimore, Maryland Wilsonville, OR–Oregon Hospitality Foundation’s top two teams from the Oregon ProStart Championships competed at the National ProStart Invitational this past weekend in Baltimore. The team from McNary High School placed sixth out of 48 teams in the culinary competition and Salem’s CTEC team placed eighth out of 48 teams competing in the restaurant management competition. “The excitement and the energy throughout the national competition has been amazing,” said Courtney Smith, ProStart Manager for the Oregon Hospitality Foundation. “After countless hours of hard work and practice, both students and teachers can reap the rewards of their incredible performance at the invitational. Oregon was well represented!” McNary’s culinary team prepared a Steelhead Fish Cake, grilled bone-in Carlton Farms pork chop served with green beans atop herbed wild rice and vegetable pilaf, glazed with a pancetta apple chutney, and a decadent Chocolate Mousse with a hazelnut crust and garnished with shaved white chocolate and candied hazelnut spear. CTEC’s restaurant management team presented their creative new concept for a food truck called “Swirly Spuds.” The concept strives to create an experience that “puts a spin on the classic combination of French fries and ice cream.” Hosted by the National Restaurant Association Educational Foundation at the Baltimore Marriott Waterfront on April 26-28, the National ProStart Invitational was a high stakes competition of the country’s best student culinary and restaurant management teams, each of whom earned the right to compete after winning their state-level competitions. The culinary teams prepared, plated, and presented a three-course dining menu without access to electricity or running water, and using just two butane burners. They were assessed by judges on several factors, including food safety and sanitation, costing, preparation, and plating/presentation. Simultaneously, 48 restaurant management teams presented and defended original restaurant concepts across hour-long interactive Q&A periods with a panel of restaurant and foodservice industry judges. The culinary team from the Caesar Rodney High School from Camden, Del., and restaurant management team from Orange County School of the Arts from Santa Ana, Calif., captured the championship titles at the nation’s largest high school culinary and restaurant management contest. Teams from 48 states battled in a weekend-long showdown that featured more than 400 students and a roster of top restaurant and foodservice industry judges. The Oregon teams’ travel was provided by the Oregon Hospitality Foundation. Additional sponsors of the Oregon ProStart Championships included Ecolab, US Coast Guard, and McDonald Wholesale. For more information on the Oregon Hospitality Foundation and the ProStart programs it supports, visit OregonRLA.org/foundation and OregonRLA.org/prostart.  Salem CTEC management team at NPSI About
ProStart®, a nationwide, two-year high school career and technical education program uniting the classroom and restaurant industry, reaches nearly 165,000 students at almost 1,850 high schools throughout all states, the District of Columbia, and Guam. ProStart gives students a platform to discover and develop new interests and talents, while teaching employability skills like teamwork, professional behavior, time management and communication. The Oregon Hospitality Foundation (OHF) was formed in 1992 as a 501(c)(3) nonprofit entity of the Oregon Restaurant & Lodging Association with a mission to support the workforce, educational, training, and philanthropic needs of Oregon’s hospitality industry. Its work is enabled by the generous support of partners, private donations, contracts, and grants. The foundation’s Board of Directors is comprised of respected industry professionals. FOR IMMEDIATE RELEASE Media Contact: Jason Brandt, President & CEO, ORLA, 503.302.5060 Remaining funds present unique opportunities to invest in tourism initiatives Wilsonville, OR – Salem’s Budget Committee approved a stop-gap solution to fund the library through a Cultural and Tourism Fund, finding access to American Rescue Plan Act (ARPA) dollars outside of any restricted lodging tax revenues. The Oregon Restaurant & Lodging Association (ORLA) confirmed with the City Attorney the ARPA funds will be used as a one-time resource to backfill their library shortfall, a legal move within the rules for those federal dollars. Coming out of the pandemic, Oregon received $4.262 billion in ARPA funding, with approximately $2.76 billion going to the state and $1.5 billion distributed to Oregon cities and counties. After Salem uses $1.2 million of their ARPA funds to preserve staff and services for the library for a year, it’s anticipated there will still be close to $2 million remaining in the Cultural and Tourism Fund. “Having such a robust beginning balance in this fund is a great opportunity for us to assist Salem’s hospitality industry in their ongoing recovery efforts post pandemic while potentially driving new lodging tax revenue for the City in support of future fiscal years,” said Jason Brandt, President & CEO of the Oregon Restaurant & Lodging Association. “This is a strategic moment for the region and city collaborations with Travel Salem, the Salem Area Lodging Association, and the Salem Area Chamber of Commerce should be put in motion to invest in creative tourism programs or initiatives local stakeholders feel can drive new tourism traffic.” ORLA continues to support and protect tourism funding across the state, ensuring appropriate, strategic investments are made to drive tourism year-round and help build stronger economies. When tourism investments are driven through collaborative efforts involving all stakeholders, everyone benefits. New tourists result in more dollars through visitor spending and lodging taxes, bringing more revenue to local economies. For more information on the importance of protecting transient lodging tax revenues, visit the Oregon Restaurant & Lodging Association’s website at OregonRLA.org/tlt. Read more on ORLA’s public policy proposals for how ARPA funds could best be leveraged for Oregon’s tourism and hospitality industries. About
The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which is comprised of over 10,220 foodservice locations and 2,000 lodging establishments. As of December 2023, the Oregon Employment Department reports the Leisure and Hospitality workforce totals 208,700 with a total economic impact of over $13.8 billion in annual sales for Oregon. FOR IMMEDIATE RELEASE: April 17, 2024 Media Contact: Jason Brandt, President & CEO, ORLA, 503.302.5060 Mayor proposes dipping into transient lodging tax dollars to fund city’s library Wilsonville, OR– The Oregon Restaurant & Lodging Association (ORLA) is proactively looking into a proposal by Salem Mayor Chris Hoy to use transient lodging taxes to fund around $1.2 million in the library’s budget. Under his proposal, the city would access lodging tax dollars from Salem’s Cultural and Tourism Fund to cover the shortfall in library operations. “Each jurisdiction with a transient lodging tax has both restricted and unrestricted parameters for how our industry tax money can be spent,” said Jason Brandt, President & CEO for the Oregon Restaurant & Lodging Association. “The question here is whether the City of Salem has $1.2 million in unrestricted funds from the transient lodging tax to spend however they deem appropriate. If the City uses the portion of industry taxes restricted by state law for tourism, then ORLA will need to take appropriate action against this proposal.” Reforms passed in the 2003 Oregon Legislative Session established rules for how local governments can spend industry tax dollars. In short, spending on tourism promotion and tourism-related facilities (defined in state statute) was locked in as a percentage of total lodging tax collections on July 1, 2003. And on July 2, 2003, moving forward, any increase in a local lodging tax rate or establishment of a new lodging tax not already in existence must allocate 70 percent of revenues to tourism promotion and tourism-related facilities with the remaining 30 percent serving as unrestricted revenue for the local government to spend however they see fit. Diverting lodging taxes in support of other local government priorities essentially shortchanges the Oregon hospitality industry’s ability to bring visitor dollars to restaurant, lodging, and retail businesses year-round. Protection of industry tax dollars is a priority for ORLA as we remain focused on embracing shoulder and off-season promotions to entice visitors to local communities across Oregon year-round. ORLA serves as the industry’s watchdog on lodging tax spending by local governments across Oregon. We produced a helpful video that our industry members and local government stakeholders can review that explains how local lodging taxes must be expended in accordance with Oregon's state law. View the Oregon Lodging Tax Defined video and visit the Oregon Restaurant & Lodging Association’s website at OregonRLA.org for more information. About
The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which is comprised of over 10,220 foodservice locations and 2,000 lodging establishments. As of December 2023, the Oregon Employment Department reports the Leisure and Hospitality workforce totals 208,700 with a total economic impact of over $13.8 billion in annual sales for Oregon. Media Contact: Lori Little Thirteen High Schools Competed in the Oregon Hospitality Foundation’s Statewide Oregon ProStart® Championships Showcasing the Industry’s Future Chefs and Managers [March 18, 2024 – Salem, Oregon] – The culinary challenge for the student chefs was to prepare a three-course gourmet meal with only two butane burners in under an hour. McNary High School pulled this off with excellence, winning top honors in the culinary competition at the Oregon Hospitality Foundation’s Oregon ProStart Championships in Salem on Monday. On the restaurant management side, Salem CTEC (Career & Technical Education Center) took first place, earning them a trip alongside McNary, to Baltimore, Maryland to compete in the National ProStart Invitational next month. “The atmosphere at this event was electric,” said Courtney Smith, ProStart Manager for the Oregon Hospitality Foundation. “ProStart does such a remarkable job preparing high school students with fundamental skills such as communication, teamwork, time management and professionalism needed to enter the workforce. And we saw all this at work in the competition.” McNary High School’s culinary team prepared a Steelhead Fish Cake served on a bed of sliced fennel dressed with lemon vinaigrette; grilled bone-in Carlton Farms pork chop served with green beans atop herbed wild rice and vegetable pilaf, glazed with a pancetta apple chutney made with Pacific Northwest maple syrup; and a decadent Chocolate Mousse with piped cherry-glazed chocolate, honey, with a hazelnut crust and garnished with shaved white chocolate and candied hazelnut spear. Salem CTEC’s restaurant management team created a new concept for a food truck, creating an experience “that puts a spin on the classic combination of French fries and ice cream.” As part of developing the new concept, the team presented their marketing strategies, menu, recipes and food costs, operations, and demonstrated critical thinking skills. Additional awards presented at the event:
“As the capstone event for the ProStart career and technical education program, the championships represent the culmination of months of hard work and determination,” said Jason Brandt, President & CEO for the Oregon Restaurant & Lodging Association. “It’s incredibly inspiring to see these kids’ passion and know that we are contributing to a meaningful movement in recognizing career pathways in the hospitality industry.” The teams from McNary High School and Salem CTEC will head to the National ProStart Invitational® April 26-28, 2024, in Baltimore, Maryland to compete against the best teams from all other states, close to 400 students total. These Oregon champions also receive a share of prizes and scholarships from national culinary schools to help further their careers in the restaurant and foodservice industry. Of the 46 Oregon high school programs, currently involving over 7,700 ProStart students, a total of 13 teams from 9 high schools competed in this event. Sponsors of the event included: US Coast Guard, Ecolab, McDonald Wholesale, The Grand Hotel in Salem, Johnson Controls, Outback Steakhouse, Evergreen Restaurant Group, Salem Convention Center, Spirit Mountain Casino, Sunriver Resort, and US Foods. Here are the 2024 Oregon ProStart Championship Results: Culinary Competition
Management Competition:
School Participants:
For more information on the Oregon Hospitality Foundation, visit OregonRLA.org/foundation and OregonRLA.org/prostart to learn more about ProStart. ABOUT
The Oregon Hospitality Foundation (OHF) was formed in 1992 as a 501(c)(3) nonprofit entity of the Oregon Restaurant & Lodging Association with a mission to support the workforce, educational, training, and philanthropic needs of Oregon’s hospitality industry. Its work is enabled by the generous support of partners, private donations, contracts, and grants. The foundation’s Board of Directors is comprised of respected industry professionals. Unfair, Subjective “Smell” Standard Being Enforced by City of Portland Needs to End Immediately2/27/2024
FOR IMMEDIATE RELEASE: February 27, 2024 Contact: Greg Astley, Director of Government Affairs, ORLA | 971.224.1502 (Portland, OR) – The Oregon Restaurant & Lodging Association (ORLA) is demanding the City of Portland review its subjective, unfair “smell” code immediately and cease targeting small restaurants and their owners, many of whom are people from various racial and ethnic backgrounds. “It’s come to our attention the City of Portland is issuing citations to certain restaurants for ‘smells’ based on anonymous complaints,” said ORLA President & CEO Jason Brandt. “For other code violations, such as noise, vibration and even glare, there are measurable, objective standards but surprisingly, the City’s code written for ‘odor’ violations is entirely subjective.” According to the zoning code (33.262.070), “The odor threshold is the point at which an odor may just be detected” by an inspector’s nose. No equipment of any kind is required. A recent complaint by an anonymous neighbor has resulted in at least one Portland restaurant closing its doors. As reported by Willamette Week, Pho Gabo Vietnam Kitchen recently had to shut down operations because one neighbor has repeatedly complained they “can’t stand the smell of the grill and the meat.” “It’s unbelievable that an anonymous person’s repeated complaints about an odor can shut down an entire restaurant, potentially displacing its workers and causing the operator irreparable financial harm,” continued Brandt. “There are a number of factors that contribute to Portland’s air quality (and livability) but forcing restaurants out of business does not seem like the most constructive way to address the problem.” Suggested solutions from the City of Portland, including installing scrubbers to prevent the odors from traveling outside the restaurant are extremely expensive and at best, would only mitigate the smells, not eliminate them. ORLA is calling for the City of Portland to immediately cease these unfair and subjective citations and review its policies on code violations. For more information on ORLA’s advocacy efforts in Portland, read the Advocacy Blog at OregonRLA.org/portlandblog. About ORLA
The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which is comprised of over 10,220 foodservice locations and 2,000 lodging establishments. As of December 2023, the Oregon Employment Department reports the Leisure and Hospitality workforce totals 208,700 with a total economic impact of over $13.8 billion in annual sales for Oregon. Restaurants and Lodging Facilities Across Oregon Get a New Tool to Help Stop Human Trafficking2/21/2024
 FOR IMMEDIATE RELEASE MEDIA CONTACTS: Jason Brandt, Oregon Restaurant & Lodging Association, 503-302-5060 Katie Amodei, Businesses Ending Slavery & Trafficking, 425-280-3347 Wilsonville, OR—The Oregon Restaurant & Lodging Association (ORLA) today announced a new partnership with the nonprofit, Businesses Ending Slavery and Trafficking (BEST) to make human trafficking awareness training available to all ORLA members and their staffs, free of charge. BEST provides specialized training in human trafficking prevention, and BEST’s Inhospitable to Human Trafficking training for the hospitality industry will now be available to help restaurant and lodging employees across Oregon learn the indicators of human trafficking and how to safely report it. This new partnership is giving the hospitality industry in Oregon a new tool that has been proven to prepare employees to be able to recognize human trafficking situations and assist in recovering more victims. “ORLA needs to be a leader in forging stronger working relationships with like minded organizations focused on anti-trafficking training,” said Jason Brandt, President & CEO for the Oregon Restaurant & Lodging Association. “Our industry is a part of the solution and needs to be at the table in providing quality training at no cost as a foundational societal responsibility.” Human trafficking networks rely on legitimate businesses to sustain their operations and infrastructure, and hospitality businesses are often an ideal environment for human traffickers because they provide a public place of business where traffickers can connect victims with buyers and other exploiters. In 2021 the National Human Trafficking Hotline was contacted 485 times to report suspected human trafficking incidents in Oregon. The intention of this new partnership is to have even more human trafficking cases identified and reported across the state by educating public facing hospitality employees to be able to recognize and report the behaviors that are the indicators of human trafficking. Oregon is home to several port authorities and interstate freeways, and this makes the state a prime location for human trafficking activity. In a recent national FBI-led anti-trafficking operation that was conducted in the summer of 2023, Oregon was one of the states where traffickers were identified and arrested in a sting operation that led to the identification or arrest of a total of 126 suspects and to the recovery of 59 victims of child sex trafficking. “There is no easy fix to the complex problem of human trafficking, but combatting this crime starts with having good training,” says Kirsten Foot, CEO & Executive Director for Businesses Ending Slavery and Trafficking. “That’s why our new partnership with ORLA is so important. They are making our human trafficking awareness training easily available to their members, and we know that educating public facing employees about the warning signs of human trafficking can help more witnesses know when to report human trafficking behaviors." BEST’s Inhospitable to Human Trafficking training is a 30-minute, online, video-based training. The training is available in English or Spanish, and it has been proven to increase hospitality employee reporting. Researchers from the University of Washington evaluated BEST's hotel training and found trained employees were more likely to come forward to report human trafficking incidents to their mangers. Researchers also learned that 97 percent of hospitality employee participants believe BEST’s training made their workplace safer. About Oregon Restaurant & Lodging Association (ORLA)
The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which is comprised of over 10,220 foodservice locations and 2,000 lodging establishments. As of December 2023, the Oregon Employment Department reports the Leisure and Hospitality workforce totals 208,700 with a total economic impact of over $13.8 billion in annual sales for Oregon. For more information, visit www.oregonrla.org. About Businesses Ending Slavery and Trafficking (BEST) Businesses Ending Slavery and Trafficking (BEST) is a Seattle-based nonprofit organization with the mission to educate employers to prevent human trafficking and create pathways to employment for survivors. BEST is the first organization in the country dedicated entirely to working with employers to disrupt human trafficking. BEST has provided consultation and training to hundreds of businesses on how to prevent human trafficking. For more information visit www.bestalliance.org.  FOR IMMEDIATE RELEASE Contact: Jason Brandt, President & CEO, ORLA 503.302.5060 | [email protected] Oregon Tourism Leadership Academy to Support and Enrich Hospitality Champions [Wilsonville, OR] – The Oregon Restaurant & Lodging Association (ORLA) proudly announces the fifth-year launch of the Oregon Tourism Leadership Academy (OTLA), developed in partnership with the Oregon Destination Association and Travel Oregon, and led by the industry’s top experts. The annual experiential learning program is targeted to public and private sector tourism professionals who are seeking to polish their leadership and professional skills, continue to grow their career accomplishments, and make positive and lasting contributions to the state’s tourism economy and its success. “We’re elated to see the ongoing success of the Oregon Tourism Leadership Academy move into its fifth year,” said Jason Brandt, President & CEO for the Oregon Restaurant & Lodging Association. “The academy experience is enriching the value of working in the tourism industry for those who participate in the program and it’s an honor for ORLA to be a part of it.” The fifth-year class will launch April 3 in Southern Oregon and conclude in the Willamette Valley during Winter of 2024. Participants include representatives from many sectors of the hospitality and tourism industry including destination management organizations, restaurants, chambers of commerce, lodging properties, and travel publications. View a roster for the fifth-year class. Curriculum, field visits, and hands-on experiences are strategically designed to support and align with the state’s tourism goals and objectives which include four Strategic Imperatives:
The OTLA experience is designed for professionals currently serving Oregon’s tourism and hospitality industries. Applications from industry professionals who will soon be responsible for similar levels of responsibility are also encouraged to apply for the academy program. The strategic imperatives outlined above will serve as the program’s core themes each year. Each theme will receive focus as a part of four multi-day experiential learning programs designed to provide academy participants with comprehensive educational experiences. Each year, approximately 20 participants will immerse themselves in the academy’s professional development curriculum alongside industry experts and facilitators. For more information on the Oregon Tourism Leadership Academy, visit OregonRLA.org/otla. 2024 Roster:
About:
The Oregon Restaurant & Lodging Association (ORLA) is the leading business association for the foodservice and lodging industry in Oregon. A not-for-profit trade organization, ORLA represents approximately 3,000 member units and advocates for over 10,000 foodservice locations and over 2,400 lodging establishments in Oregon. The Oregon Hospitality Foundation (OHF) was formed in 1992 as a 501(c)(3) nonprofit entity of ORLA with a mission to support the workforce, educational, training, and philanthropic needs of Oregon’s hospitality industry. Its work is enabled by the generous support of partners, private donations, contracts, and grants. FOR IMMEDIATE RELEASE CONTACT: Jason Brandt, Oregon Restaurant & Lodging Association 503.302.5060 | [email protected] ORLA Files Suit Against City of Albany for Tax Expenditures The motion filed in Linn County District Court alleges misuse of lodging taxes based on state law requirements Wilsonville, OR– The Oregon Restaurant & Lodging Association (ORLA) filed a lawsuit this week against the City of Albany in Linn County Circuit Court. ORLA contends the City has not reinvested lodging tax dollars originally used to pay off remaining debt for the Linn County Fair & Expo Center back into tourism promotions and/or other tourism-related facilities as required by state law. “ORLA, on behalf of our local lodging and restaurant operators, has done everything we can to find agreement with City administrators for over a year in hopes of avoiding legal action,” said Jason Brandt, President & CEO for the Oregon Restaurant & Lodging Association. “Unfortunately, City administrators appear to be undeterred and unwilling to concede dollars previously used to pay off debt for the Linn County Fair & Expo center must be reinvested in tourism promotions and/or tourism-related facilities as required by state law.” Oregon Revised Statute (ORS) 320.350 prohibits local governments from decreasing the percentage of Transient Lodging Tax (TLT) revenues spent to fund tourism promotion and tourism-related facilities once tourism-related facility debt is paid off. “The City has had two choices available to them since retiring debt associated with the Linn County Fair & Expo Center,” said Brandt. “They could have reinvested those dollars in other tourism-related facility projects or tourism promotional campaigns bringing benefits to both residents and visitors, or they could have chosen to reduce the industry tax rate after paying off the debt. Unfortunately, these options have not been embraced and our industry seeks to hold the City of Albany accountable for its failure to comply with state law.” The hospitality industry remains focused on embracing shoulder and off-season promotions to entice visitors to local communities across Oregon year-round. “We know the diversion of lodging taxes in support of other local government priorities shortchanges our ability to bring visitor dollars to our restaurant, lodging, and retail businesses year-round,” said Brandt. “Our promotional campaigns at strategic times of the year to targeted tourism markets can bring significant revenue to our local economies and sustain year-round employment for our hard-working teammates in the industry.” The lawsuit filed with Linn County Circuit Court can be viewed through the following link: Complaint: ORLA v. City of Albany Learn more about how Oregon lodging tax is defined in this video. For more information on the efforts of the Oregon Restaurant & Lodging Association please visit OregonRLA.org. The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon. A not-for-profit trade organization, ORLA represents approximately 3,000 member units and advocates for over 10,000 foodservice locations and over 2,400 lodging establishments in Oregon.
FOR IMMEDIATE RELEASE
CONTACT: Ashley Espinoza Lane Workforce Partnership Telephone: (541) 913-2284 Lane Workforce Partnership, Southwestern Oregon Workforce Investment Board, Northwest Oregon Works, Oregon Restaurant & Lodging Association, and the Oregon Coast Visitors Association Secure Department of Labor Grant to Elevate Coastal Hospitality Sector Lane Workforce Partnership (LWP), in collaboration with Southwestern Oregon Workforce Investment Board (SOWIB), Northwest Oregon Works (NOW), Oregon Restaurant & Lodging Association (ORLA), and the Oregon Coast Visitors Association (OCVA) is proud to announce their successful joint application for a Department of Labor Critical Jobs Sector Planning Grant, totaling $446,786. This grant represents a significant step towards addressing the unique workforce needs of the Oregon coast’s vital hospitality sector, which is projected to generate nearly 40,000 jobs by 2031. Critical to the programmatic goals of this partnership are the Oregon Restaurant & Lodging Association and the Oregon Coast Visitors Association. These two organizations have extensive networks within the coastal hospitality industry, along with significant institutional experience that forms a strong foundation for the sector partnership. ORLA and OCVA are pivotal in facilitating partnerships within the tourism-driven hospitality sector, and they will serve as primary collaborators for aggregating travel data and identifying industry trends. Moreover, they will leverage their extensive networks to enhance business engagement in our surveys and outreach initiatives aimed at bolstering the hospitality industry. “The Critical Jobs Sector Planning Grants will enable recipients to create and expand partnerships to develop training programs to provide the workforce needed in high-demand industries,” noted Brent Parton, Principal Deputy Assistant Secretary for Employment and Training. The coastal hospitality sector plays a pivotal role in the lives and livelihoods of Oregon coast residents. However, despite its crucial importance to the region’s economic prosperity, there currently lacks an industry sector partnership dedicated to effectively gathering, evaluating, and supporting both workers and businesses within this sector. Recognizing this gap, LWP, SOWIB, NOW, ORLA, and OCVA have come together to launch an initiative that will lay the foundation for a sustainable Coastal Hospitality Industry Sector. A key element in ensuring the success of this initiative is partnering with local stakeholders, essential partners, and industry experts. Initial steps will involve the joint procurement of a Sector Strategist through collaboration with hospitality industry associations. Over the grant period, the Sector Strategist, alongside our partners, will embark on the following initiatives:
This initiative will specifically benefit a diverse range of demographics, including residents of rural communities, unemployed and underemployed adults, youth, immigrants, communities of color, and returning citizens. This collaboration will prioritize inclusivity and address the unique challenges faced by these groups while promoting equitable access to opportunities. “We are excited to embark on this critical initiative, which will not only enhance the Oregon coast hospitality sector but also create avenues for economic opportunity for individuals and communities throughout the region,” stated Ashley Espinoza, Executive Director of Lane Workforce Partnership. “This grant represents an investment in the future of our coastal economies and underscores our commitment to fostering sustainable growth.” Click here for further information about the grant, including a full list of recipients.  Taran Patel, A-1 Hospitality Group, Honored by Oregon Restaurant & Lodging Association [Wilsonville, OR] – The Oregon Restaurant & Lodging Association (ORLA) will honor five members of Oregon’s foodservice and lodging industry with the prestigious statewide Oregon Hospitality Awards later this month. Taran Patel, Managing Principal for A-1 Hospitality Group and AAHOA Northwest Regional Director, was named the 2023 Lodging Operator of the Year for his outstanding contributions and dedication to serving the hospitality industry and his communities. “Oregon’s hospitality industry is filled with remarkable, passionate people who go above and beyond on a daily basis because they love what they do,” said Jason Brandt, President and CEO of the Oregon Restaurant & Lodging Association. “These recipients represent not only some of our industry’s most dedicated leaders and advocates, but also the exemplary service that sets the high standard for the entire industry to achieve.” Taran grew up in the hospitality industry, watching his parents grow their business from a 36-room independent motel to a premier hotel property management company with 12 properties in their portfolio. Driven by the American Dream, he learned the meaning of hard work from a young age following in the footsteps of his mentor and father, Vijay. After completing his MBA in 2015, Taran started working in operations and development where he helped cultivate the supportive company culture created by his parents. As Managing Principal, Taran continues to demonstrate strong character and leadership. Under his guidance, A-1 Hospitality Group’s hotels not only provided needed support to their communities during the pandemic, but they also continued to stay open to ensure their team members were able to keep their jobs and support their families through difficult times. Taran is recognized by his colleagues as a passionate, hard-working, and engaged industry operator. His contributions extend beyond A-1 Hospitality, as he dedicates his time to several industry boards and organizations. He has not only served as an AAHOA Northwest Ambassador for several years but has now been elected to serve on the Board for the Association as the AAHOA Northwest Regional Director. Taran has also been actively involved with the local Visitor & Convention Bureau, Oregon Restaurant & Lodging Association, and Washington Hospitality Association where he currently serves on the Board of Directors. "Congratulations to Taran Patel on being recognized as ORLA’s 2023 Lodging Operator of the Year, which is a strong testament to Taran’s unwavering commitment to excellence, dedication to guest satisfaction, and visionary leadership,” said AAHOA President & CEO Laura Lee Blake. “We thank our partners at ORLA for recognizing our industry’s top leaders in Oregon for their groundbreaking achievements in, and dedication to, our industry.” Nominated by their peers, these award recipients will be recognized in front of an expected 250 delegates at the ORLA Hospitality Conference, September 30–October 2, held at the Ashland Hills Hotel & Suites in Ashland, Oregon. Joining Taran on the list of award recipients is Demetrio De La O Rendon (Lakeshore Inn) as Employee of the Year, Crystal Brenneman (Dixie Tavern) as Team Leader of the Year, and Lisa Schroeder (Mother’s Bistro & Bar) as Restaurateur of the Year. Risk Strategies Company | Fournier Group will also be recognized as ORLA’s Allied Partner of the Year. For more information on the ORLA Hospitality Awards, visit www.Oregonrla.org/nominate. To learn more or register for the Hospitality Conference, visit www.ORLAHospitalityConference.com. ABOUT ORLA
ORLA is the leading business association for the foodservice and lodging industry in Oregon. A not-for-profit trade organization, ORLA represents over 3,000 member units and advocates for over 10,000 foodservice locations and over 2,400 lodging establishments in Oregon. The hospitality industry is the second largest business sector behind healthcare. In 2022, our industry provided over 197,000 jobs to working Oregonians and brought in over $10.9 billion in annual sales for Oregon. ABOUT AAHOA AAHOA is the largest hotel owners association in the nation, with member-owned properties representing a significant part of the U.S. economy. AAHOA's 20,000 members own 60% of the hotels in the United States and are responsible for 1.7% of the nation’s GDP. More than one million employees work at AAHOA member-owned hotels, earning $47 billion annually, and member-owned hotels support 4.2 million U.S. jobs across all sectors of the hospitality industry. AAHOA's mission is to advance and protect the business interests of hotel owners through advocacy, industry leadership, professional development, member benefits, and community engagement. Restaurant and Hotel Industry Members Honored by Oregon Restaurant & Lodging Association [Wilsonville, OR] – The Oregon Restaurant & Lodging Association (ORLA) will honor five members of Oregon’s foodservice and lodging industry as Oregon Hospitality Award recipients later this month. Demetrio De La O Rendon (Lakeshore Inn) was named Employee of the Year, Crystal Brenneman (Dixie Tavern) was named Team Leader of the Year, Taran Patel (A-1 Hospitality) was named Lodging Operator of the Year, and Lisa Schroeder (Mother’s Bistro & Bar) was named Restaurateur of the Year. Risk Strategies Company | Fournier Group is recognized as ORLA’s Allied Partner of the Year. “Oregon’s hospitality industry is filled with remarkable, passionate people who go above and beyond on a daily basis because they love what they do,” says Jason Brandt, President and CEO of the Oregon Restaurant & Lodging Association. “These recipients represent not only some of our industry’s most dedicated team members and advocates, but also the exemplary service that sets the high standard for the entire industry to achieve.” Nominated by their peers, these award recipients will be recognized in front of an expected 250 delegates at the ORLA Hospitality Conference September 30–October 2, held at the Ashland Hills Hotel & Suites in Ashland, Oregon. These statewide awards recognize the outstanding contributions of individuals and businesses serving the hospitality industry and communities throughout the state. Demetrio De La O Rendon has worked as the maintenance engineer for the Lakeshore Inn in Lake Oswego the past seven years. His reputation among coworkers as a hardworking and caring employee also transcends to guests who continually praise his work and compliment his helpful nature. There isn’t a task asked of him he isn’t willing to do and he is always first to offer assistance to coworkers and guests whenever he sees a need. With a humble nature, Demetrio is a “favorite coworker” among the entire team and always wears a smile on his face no matter how tough the day’s challenges have been. As manager of the Dixie Tavern in Portland, Crystal Brenneman epitomizes what a dynamic team leader represents with her dedicated service-mentality, passion for hospitality, and guidance as a role model for her colleagues. Before she stepped into her manager role, Crystal learned every position at the tavern, including maintenance. Referred to as “the backbone of Dixie,” Crystal enjoys serving as the unofficial ambassador for the tavern, always making guests feel welcome with her patience and positive energy. Coworkers are galvanized with her daily mantra at the start of every shift, “It’s going to be a great night!” Taran Patel grew up in the hospitality industry, watching his parents grow their business from a 36-room motel to a premier hotel property management company with 12 properties in A-1 Hospitality Group's portfolio. Driven by the American Dream, he learned the meaning of hard work from a young age. Starting in operations and development, he helped cultivate the supportive company culture created by his parents. Under Taran’s guidance, the hotels not only provided needed support to their communities during the pandemic, they continued to stay open to ensure their team members were able to keep their jobs and support their families through difficult times. He is recognized by his colleagues as a hard-working and engaged industry operator. Taran's contributions extend beyond A-1 Hospitality, as he dedicates his time to several industry boards and organizations, including serving as NW Regional Director on the Board for the Asian American Hotel Owner Association (AAHOA). Executive Chef and Owner of Mother’s Bistro & Bar, Lisa Schroeder has created a Portland institution, providing “better-than-authentic” renditions of traditional home-cooked dishes from recipes derived from real mothers in their own homes. Inspired by her own mother who was a hard-working single mom (and amazing in the kitchen), Lisa’s tenacity and passion for “Mother Food” helped her dream of opening Mother’s Bistro become reality. Lisa also extends a dedicated commitment to help her community by actively participating in charitable causes and civic engagement. Lisa was recently recognized as Oregon Small Business Person of the Year by the U.S. Small Business Administration. Oregon’s hospitality industry is fortunate to have dedicated purveyors focused on providing the best products and services to help operators run a successful business. Risk Strategies Company | Fournier Group is one of those companies that stands out for their exceptional service and innovative contributions to the industry. Through a unique partnership, the association was able to launch the Hospitality Insurance Program (HIP), helping business owners navigate the insurance landscape and providing tools to help them take better control of their business. For more information on the ORLA Hospitality Awards, visit www.Oregonrla.org/nominate. To learn more or register for the Hospitality Conference, visit www.ORLAHospitalityConference.com. The Oregon Restaurant & Lodging Association (ORLA) is the leading business association for the foodservice and lodging industry in Oregon. A not-for-profit trade organization, ORLA represents over 3,000 member units and advocates for over 10,000 foodservice locations and over 2,400 lodging establishments in Oregon. The hospitality industry is the second largest business sector behind healthcare. In 2022, our industry provided over 197,000 jobs to working Oregonians and brought in over $10.9 billion in annual sales for Oregon.
Contact: Jason Brandt, ORLA, 503.302.5060 [Wilsonville, OR] – The Oregon Restaurant & Lodging Association (ORLA) proudly announces the fourth-year launch of the Oregon Tourism Leadership Academy (OTLA), developed in partnership with the Oregon Destination Association and Travel Oregon, and led by the industry’s top experts. The annual experiential learning program is targeted to public and private sector tourism professionals who are seeking to polish their leadership and professional skills, continue to grow their career accomplishments, and make positive and lasting contributions to the state’s tourism economy and its success. “We’re excited to see the ongoing success of the Oregon Tourism Leadership Academy move into its fourth year,” said Jason Brandt, President & CEO for the Oregon Restaurant & Lodging Association. “The academy experience is enriching the value of working in the tourism industry for those who participate in the program and it’s an honor for ORLA to be a part of it.” The fourth-year class will launch April 5 and conclude in the Winter of 2023. Participants include representatives from many sectors of the hospitality and tourism industry including destination management organizations, foodservice distributors, a museum, chamber of commerce, lodging properties, and travel publications. View a roster for the fourth-year class. Curriculum, field visits, and hands-on experiences are strategically designed to support and align with the state’s tourism goals and objectives which include four Strategic Imperatives:
The OTLA experience is designed for professionals currently serving Oregon’s tourism and hospitality industries. Applications from industry professionals who will soon be responsible for similar levels of responsibility are also encouraged to apply for the academy program. The strategic imperatives outlined above will serve as the program’s core themes each year. Each theme will receive focus as a part of four multi-day experiential learning programs designed to provide academy participants with comprehensive educational experiences. Each year, approximately 20 participants will immerse themselves in the academy’s professional development curriculum alongside industry experts and facilitators. For more information on the Oregon Tourism Leadership Academy, visit OregonRLA.org/otla. ORLA is the leading business association for the foodservice and lodging industry in Oregon. A not-for-profit trade organization, ORLA represents over 3,000 member units and advocates for over 10,000 foodservice locations and over 2,400 lodging establishments in Oregon.
The hospitality industry is the second largest business sector behind healthcare. In 2021, our industry provided over 153,700 jobs to working Oregonians and brought in over $10.9 billion in annual sales for Oregon.  Crook County Culinary Team Ten High Schools Competed in the Oregon Hospitality Foundation’s Statewide Oregon ProStart® Championships Showcasing the Industry’s Future Chefs and Managers
[March 13, 2023 – Salem, Oregon] – The culinary challenge for the student chefs was to prepare a three-course gourmet meal with only two butane burners in under an hour. Crook County High School pulled this off with excellence, winning top honors in the culinary competition at the Oregon Hospitality Foundation’s Oregon ProStart Championships in Salem on Monday. On the management side, McMinnville High School took first place, earning them a trip alongside Crook County, to Washington, D.C. to compete in the National ProStart Invitational. “The atmosphere at this event was electric,” said Courtney Smith, ProStart Liaison/Executive Coordinator for the Oregon Hospitality Foundation. “ProStart does such a remarkable job preparing high school students with fundamental skills such as communication, teamwork, time management and professionalism needed to enter the workforce. And we saw all this at work in the competition.” Crook County prepared Mediterranean influenced shrimp sauteed with an anchovy-caper green sauce, creamy Romesco sauce, fried capers, and Parmesan for a starter. Entrée included pan-seared pork tenderloin medallions with smashed Japanese sweet potatoes, earthy brussels sprouts with Granny Smith apple slaw, a savory black garlic and spicy red chili sauce. Dessert was a silky chocolate mousse in a crispy fried pistachio pie tee, rich blackberry sauce, vanilla bean whipped cream with crafted sugar and chocolate treats. Additional awards presented at the event:
“As the capstone event for the ProStart career and technical education program, the championships represent the culmination of months of hard work and determination,” said Jason Brandt, President & CEO for the Oregon Restaurant & Lodging Association. “It’s incredibly inspiring to see these kids’ passion and know that we are contributing to a meaningful movement in recognizing career pathways in the hospitality industry.” The teams from Crook County High School and McMinnville High School will head to the National ProStart Invitational® May 2-4, 2023, in Washington, D.C. to compete against the best teams from all other states, close to 400 students total. These Oregon champions also receive a share of prizes and scholarships from national culinary schools to help further their careers in the restaurant and foodservice industry. Of the 40 Oregon high school programs, currently involving over 4,000 ProStart students, a total of 12 teams from 10 high schools competed in this event. Sponsors of the event included: DoorDash, Bandon Dunes, Ecolab, McDonald Wholesale, The Grand Hotel in Salem, Johnson Controls, Salem Convention Center, Swire-Coca Cola, and Zwilling J.A. Henckels. Championship Results: Culinary Competition
Management Competition
Championship Participants:
For more information on the Oregon Hospitality Foundation, visit OregonRLA.org/foundation and OregonRLA.org/prostart to learn more about ProStart. ABOUT The Oregon Hospitality Foundation (OHF) was formed in 1992 as a 501(c)(3) nonprofit entity of the Oregon Restaurant & Lodging Association with a mission to support the workforce, educational, training, and philanthropic needs of Oregon’s hospitality industry. Its work is enabled by the generous support of partners, private donations, contracts, and grants. The foundation’s Board of Directors is comprised of respected industry professionals. |
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8565 SW Salish Lane Suite 120 | Wilsonville, OR 97070-9633 | 503.682.4422 | 800.462.0619 | Contact Us
Site Map | Accessibility | Privacy Policy