The Front Burner September 2010

The official news magazine of the Washington Restaurant Association / September 2010

10

Someone Claims Illness from Your Restaurant?

Now What?

EMBERS ON A MISSION

The Many Ways to Get Involved with the WRA

HOW TO HANDLE A Bad Review

MTOP

L&I CitationsCULINARY

STRATEGIES

TOUGH TIMES

FOR

Liquor Privatization: The End of a Monopoly?

Balcos: Balcos: Balcos: A Recipe for A Recipe for A Recipe for Great InsuranceGreat InsuranceGreat Insurance

Local flavors love Balcos. “Balcos Insurance was able to save me a lot of money. They listen, respond quickly, have a wealth of experience, and are friendly and honest. I am happy to say we are a Balcos customer and plan to be for years to come!”

Mark Nesheim – Director of Operations – 13 Coins Restaurants

“After years of frustrating experiences with brokers, I found Balcos Insurance – a specialist in hospitality busi-ness insurance. They saved me nearly $10,000 per year, and even more once I moved my home and auto insurance to them as well. I enthusiastically recommend Balcos In-surance to all my friends and associates.”

Emory Cole – Proprietor – Emory’s on Silver Lake

Balcos Insurance is the only Property & Casualty insurance agency endorsed

by the Washington Restaurant Association.

www.balcosinsurance.comwww.balcosinsurance.comwww.balcosinsurance.com

[email protected]

See what Balcos can do for you - today.

(877) 783(877) 783(877) 783---0341 0341 0341

September 2010 | 3

Inside

Other stories4 Don’t Flush Your Business Down the Toilet13 How to Handle a Bad Review26 Calendar28 New Members30 Marketplace

Anthony Anton, PublisherCamille St. Onge, EditorHeather Donahoe, Assistant EditorLisa Ellefson, Graphic Designer

The Front Burner is published monthly for Association members. Readership: 6,310.

We welcome your comments and suggestions. email: [email protected], phone: 800.225.7166

Features6 How to Remain Compliant With the Department

of Labor & IndustriesThese tips can help protect you against a costly fine from L&I.

8 Yes to 1100! The Choice is YoursWill this be the year Washington finally breaks free from the state’s liquor monopoly? Only with YOUR help.

10 How to Handle a Reported Foodborne IllnessLearn what to do when a customer reports getting sick on your restaurant’s food.

20 Nutrition and the Baby Boomer GenerationLearn what the top spenders are looking for.

22 Culinary Strategies for Tough TimesRethinking your menu may be just the ticket to keep your customers engaged during the downturn.

This article is worth sharing with your managers, chefs, bartenders or other restaurant staff.

On the coverAre you taking full advantage of your WRA membership. Learn where you can get involved!

The offi cial news magazine of the Washington Restaurant Association / September 2010

10

Someone Claims Illness from Your Restaurant?

Now What?

EMBERS ON A MISSION

The Many Ways to Get Involved with the WRA

HOW TO HANDLE A Bad Review

MTOP

L&I CitationsCULINARY

STRATEGIES

TOUGH TIMES

FOR

Liquor Privatization: The End of a Monopoly?

PASSITON

www.WRAhome.com

8

20

22

10

13

16 6

13

8 10

PASSITON

PASSITON

PASSITON

13

16

4 | www.WRAhome.com

Industry Outlook | WRA President & CEO

Don’t Flush Business Down the Toilet

Without saying the restaurant name, I mentioned my experience to a friend of mine who is also in the industry. His reaction was, “Oh yeah, there are all kinds of stats on that.”

Really?? Apparently, yes:88% of people who encounter a dirty restroom think it �reflects the sanitation for kitchen and food preparation areas29% said they would never come back to a restaurant �whose restroom they found to be very dirty95% of customers will avoid businesses if they �experienced a negative restroom experience88% of adults agree that restroom cleanliness reflects �hygiene standards in the restaurant

--Harris Interactive

Well isn’t that something—restaurants lose customers everyday because of unclean bathrooms. What an unfortunate reason to blow a good chunk of business. The reason that the top five restaurant companies all have “bathroom policies” is probably a small part of why they have reached the top. Most have assigned one person on every shift to keep the bathrooms clean. They have clear hourly checklists of what to accomplish (papers, check each stall, wipe down sinks dirty or not, etc.) and do everything they can to make sure their customers know they will always have a clean, stocked restroom to use. I don’t have any proof, but my guess is that a portion of these brands’ business comes from people who stop just because they know they can use a clean bathroom there.

Please review or create your own “bathroom policy.” These are not the kind of times where you can afford to flush customers down the drain.

Anthony Anton, president and CEO

My guess is that, on average, I visit more than 40 restaurants a month; and regardless of whether I

want to, I notice the little things: Forks being on the wrong side of the plate; four servers on the floor during a clearly slow lunch hour; bussers picking up dirty glasses bowling ball-style; ice scoops sitting in the ice, etc. Most times my brain quickly analyzes the small infraction, troubleshoots the reason (training/poor culture/crew members covering /overly busy staff working too fast), I ponder whether I should say something and I move on.

I rarely calculate the consumer reaction—until one a few weeks ago. I went into a restaurant bathroom that was…well, disgusting. Keep in my mind, I don’t get to that word easily. In my past I have done several of the less pleasing duties in the restaurant biz, from cleaning grease traps to scrubbing a dumpster area and more. But in this case, I couldn’t shake a thought that hit me right when I walked in the door… OH MY GOD, WHAT DOES THE KITCHEN LOOK LIKE? My stomach so turned that when the owner offered me a free appetizer, I politely declined.

Fair or unfair, my emotional reaction overrode my brain function, and I now associate the restaurant with that moment that I walked into their restroom.

I seriously doubt that the GM had a clue the restroom had gotten to that point. I know that had she been alerted, it would have been taken care of immediately. I am also sure that there was a plausible operational reason why the miscue occurred. But the point is none of that mattered to my emotional reaction, and I doubt I will ever eat there again. Unfortunately, I would bet money that everyone who visited the restroom before me and in between the time I notified a server and they got it cleaned, probably had a similar reaction… they won’t be back.

Career CenterAffiniscape

Check ManagementHeartland Payment Systems

Credit Card ProcessingHeartland Payment Systems

Email Marketing SolutionsFishbowl

Employee Background CheckAirfactz Screening and Reporting Services

Food Worker CertificationWRA Education Foundation

Health CareHospitality Industry Health Insurance Trust (H.I.H.I.T.)Strata

Property and Casualty InsuranceBalcos Insurance

Mandatory Alcohol Server TrainingWRA Education Foundation

Music LicensingBMI Music LicensingSESAC Music Licensing

Payroll ProcessingHeartland Payment Systems

Retro ProgramWRA Retro Program

ServSafe®

WRA Education Foundation

Unemployment Cost ControlTALX

Washington Restaurant Association Cost-Saving Programs

We’ve leveraged your numbers and negotiated a group buy for WRA members. You get the advantage of volume pricing by jumping in on this group buy.

CoastersThese round paper coasters are recyclable/biodegradable and madefrom renewable resources. They area great way to get your message orlogo seen.

Beverage NapkinsUnlimited number of imprint colors available on these paper beverage napkins. They are a 3-ply facial quality material made from 20% recycled paper and are biodegradable.

Ball Point Pens This retractable ballpoint pen comes with a white barrel and matching colored soft dimpled grip.

Get in on this group buy. Visit www.WRAhome.com today!

It’s a Group Buy! Save Some Cash.

6 | www.WRAhome.com

You want your operation to be safe for employees; you understand it’s your responsibility as the

business owner to provide a safe and healthy workplace free from recognized hazards. But, how exactly do you go about making sure you’re in compliance with Labor & Industries (L&I) rules and minimize your risk of citation? Here are a few ways to get started.

Implement Your Accident Prevention Program (APP):

1. The APP manual must be accessible to all employees at all times.

2. Safety orientation is required for all newly hired employees.

3. List and identify all machinery/tools and the personal protective equipment and guards to use.

4. Perform a hazard assessment for each work site.5. Employees should know how and when to report

injuries and the location of first aid kits.6. Employees should know how to report unsafe

conditions and practices.7. The use and care of personal protective equipment

should be covered and may vary depending on job description or duties.

8. Make sure all employees know what to do in an emergency. Where to exit the workplace and the meeting place after evacuation.

9. Ensure all employees know how to identify hazardous chemicals and emergency actions to take after exposure. Instructions on the safe use of chemicals can often be found in the MSDS (Mandatory Safety Data Sheets).

10. Perform hazardous communication training and maintain MSDS on all hazardous chemicals.

Know What L&I is Looking for When an Inspector Visits

A quick checklist of items can be found at http://tiny.cc/DOSH

Top 10 items Commonly Cited by L&I for Noncompliance:

1. Accident Prevention Program not fully implemented ($1,500 citation)

2. Safety committee meetings not held regularly (at least quarterly) and documented (If you employ 11 or more employees on the same shift at the same location, you MUST establish a safety committee.)

How to Remain Compliant With the Department of Labor & IndustriesOne L&I Citation could cost you $1,500By Victoria Olson

3. Lack of hazardous communications program, MSDS (material safety data sheet), chemicals list and training not documented. Retraining should be done annually

4. Workplace hazard assessment not completed and documented (Look for and identify hazards or potential hazards in your workplace, and determine if personal protection equipment is necessary for the job.)

5. Safety orientation not documented6. Guard on meat slicer not set at zero when not in use7. Compressed gas cylinders not secured8. Annual service of fire extinguishers expired and

monthly in-house inspection (seal, gauge, hose) not completed. Initial and date back of the card

9. Evacuation map not implemented and posted10. Eye wash facility is obstructed. Check chemicals/

MSDS to see if it calls for an emergency eye wash station. Eye wash stations consist of running water for 15 minutes.

Where to Get HelpThe WRA has a program available to members that helps ensure you’ve taken the appropriate measures to secure your location and rewards you for providing and maintaining a safe work environment. The Retrospective Rating program (Retro) provides tools for creating a safe work environment, including an Accident Prevention Program manual and on-site visits to identify potential hazards. The reward for being a safety-conscious employer and participating in Retro is two-fold: lower upfront premiums paid to L&I by reducing claims, and potential refunds on the premiums you do pay.

To learn more, visit www.WRAhome.com/Retro, or contact Jill Brady at 800.225.7166, ext. 134.

Additional resources:www.lni.wa.govwww.icmoly.com

Member Benefits | Retro

PASSITON

Get a

Need financial advice?Call the

Visit www.WRAhome.com to learn more about the 17 FREE consulting services for members.

WRA Consulting

Network800.225.7166

from our financial expert30-Minute

Consultation

FREERick Braa...has been working in and with the restaurant industry for more than 30 years. He’s committed to giving you the financial advice you need. Call 800.225.7166 to get your FREE consultation with Rick.

8 | www.WRAhome.com

POLIT

ICAL

REP

RESE

NTAT

ION

Of all the choices before us this November, the one that arguably impacts our industry the most is Initiative 1100.

I-1100 repeals the state monopoly on the marketing and selling of spirits, and breaks down the more than 80-year-old laws governing liquor, beer and wine in Washington state.

During the Nov. 2 general election, every voter in Washington state will have a voice in the future of our state. As restaurateurs, many of the decisions made on the November ballot will have an impact on your business. One of those choices will be whether to support I-1100, remove the state’s monopoly on marketing and selling liquor, and create a true free market where citizens and licensees alike will experience a new world of choice and convenience.

Today, Washington is one of just 18 states that continue to regulate, distribute and sell liquor. Washington consumers, both individuals and businesses, have no choice but to purchase liquor from state owned and controlled stores. Restaurants, sporting/entertainment venues and other businesses are further limited in their delivery options, payment terms, inventorying supply and, obviously, negotiating prices. Efforts have been made during the past several years to modernize this system and remove prohibition-era barriers that no longer make sense in today’s society. It’s been slow-going and, although helpful, these changes are akin to slowly removing a few bricks from a massive wall that needs be torn down completely.

Why Support I-1100?

You already know that creating a profitable business in the restaurant sector these past few years has been increasingly difficult. From increased food costs, to payroll taxes going up every year and other rising costs, there seems to be no end in sight. I can imagine you have turned to every source and asked, “How can I bring down the cost and be profitable again?”

Well, this November I-1100 gives us that opportunity.

How Does I-1100 Help Your Business?

The common sense reforms contained in I-1100 will finally allow you to find the best price for spirits, beer and wine, with the convenience and reliability every licensee has at some point wished existed. I-1100 will be a significant benefit to your business by:

Allowing restaurants to choose their suppliers. I-1100 eliminates the state’s monopoly over the sale 5and distribution of alcohol in Washington state and allows for strictly regulated private retailers and distributors to compete for business with all consumers, including restaurants. Allowing distributors more options to purchase directly from manufacturers. 5Allowing retailers and distributors to offer delivery and payment terms. Today, restaurants do not 5have any delivery options for spirits and must abide by state-sanctioned payment terms for spirits, beer and wine. Allowing restaurants to maintain an inventory for use in their businesses. Remarkably, under 5current law a restaurant business with multiple locations is not permitted to store spirits, beer or wine at an offsite location to supply their different locations. Allowing retailers and distributors to negotiate volume discounts with their customers. Although 5the state allows for discount pricing to liquor licensees, that option does not extend to beer or wine. Additionally, much of the pricing for liquor, beer and wine is an outcome of the political process, not the marketplace.

YES TO 1100! THE CHOICE IS YOURSBy Josh McDonald

September 2010 | 9

YES TO 1100! THE CHOICE IS YOURSBy Josh McDonald

It is also important to understand what I-1100 DOES and DOES NOT do.

This initiative:Ends the monopoly and gets the state out of the liquor �businessCloses state liquor stores and hands over all sales, �marketing and distribution to the private sectorProtects the consumer by ending state price control �over the licensee by eliminating the current 51.9 percent markup on liquor (highest in the nation)Promotes fair prices, choice and convenience through �allowing volume discounting, retail-to-retail sales and for the private market to decide what brands are available for purchase in our stateCreates private sector jobs at all levels: in the retail �stores, in restaurants and the many other new businesses that will be created if voters approve I-1100Creates new state and local revenue through increased �B&O and retail sales tax collections

This initiative does NOT:Increase the price of spirits, beer and wine. A free, �competitive marketplace has time and again proven to drive the cost of products down as sellers compete for business. In addition, simple math shows that eliminating the 51.9 percent markup in liquor minimizes any concern about losing the licensees’ current 15 percent discount. Create a tremendous financial hole for our state and �local governments to fill. That hole would be created by I-1105, which eliminates all taxes on liquor. I-1100 keeps the liquor taxes in place and only gets rid of the state markup. I-1100 also provides for license fees. Finally, we are confident that, in the long term, the new B&O and retail sales tax generated from I-1100 passage will far outweigh the short term revenue loss.Increase underage/irresponsible consumption. �Other privatized states such as California have lower teenage drinking and DUI rates than in Washington’s current state-controlled system. I-1100 refocuses the Liquor Control Board’s efforts to its core mission of enforcement and education Mean there will be liquor stores on every corner. Local �jurisdictions will be able to determine how many outlets are allowed in their city via zoning regulations.

Get Involved! Demand a Free Market and Competitive Alcohol System in Washington State!

So, what can you do to help ensure I-1100 is successful this November? Go to www.WRAhome.com and join the “Yes to 1100” grassroots effort.

You’ll learn the many options available to communicate your support of this initiative in your business and your community. Also, please read up on all the amazing changes I-1100 will provide for your business at www.Yesto1100.com, and consider showing your support with a donation of whatever you can afford to make sure the campaign has the resources needed to be successful.

Join our team, get involved and you will have a hand in creating a better business environment for Washington!

10 | www.WRAhome.com

How to Handle a Reported Foodborne IllnessBy Larry French, Washington State Department of Health

For the implicated foods, ask the health inspector if you should separate, label and/or freeze these as samples for possible lab testing. Discarding such implicated foods may work against you, as these foods may not have been involved and would test negative for pathogens of concern.

Gather Documentation

Sort through the receipts of these same implicated foods and have those ready for your call to the inspector as well. With the frequency of local and national recalls, some products you use may have come into your facility contaminated. The invoices help with traceback.

Look at your staffing over the past two weeks. Have you had any staff call in ill or go home early? What were their symptoms? Did anyone need to see a doctor? This is not the time to “overlook” such information. Your inspector can help you effectively determine if you have these details.

Have you had any equipment breakdowns, power outages, drain back-ups, overhead leaks or water stoppages? Does your staff recall if there were any issues with vendors (meat delivered warm, damaged delivery containers, ill deliveryman).

Any one of these factors could impact your food safety program and result in a foodborne illness. Remember: two or more reports of illness (customer or staff) from consumption of a certain food or beverage qualifies as an outbreak.

Outbreaks often times are caused by more than just one factor. You need to act quickly to prevent the spread of this problem, and immediately notify your local food safety inspector. This will help to identify the problems and minimize the impact to your customers and the resulting litigation potential. Make sure you have the contact and off-hours contact numbers for your local health jurisdiction, and post them where your key staff can locate them.

It may seem frightening initially, but following these steps can save you and your business considerable headaches and expense in the long-run.

Larry French is a food safety advisor in the Office of Environmental Health, Safety & Toxicology with the Washington State Department of Health.

It’s one of those events that you only wish on your worst enemy. Yes, I am talking about the dreaded

customer call, reporting a foodborne illness that they believe came from your food or beverage. So what should you do next? What are you required to do? And what else should you consider? I will try to shed some light on these questions.

For many managers and owners, the initial thought is to ignore the call and move on with business. But there are many factors that come in to play and cannot be disregarded.

When You Get the Call

First, you obviously are not in business to make your customers ill (or as one food safety trainer states “it is not OK to kill your customers”), and you probably want this customer to return in the future. So you have the PR angle to work out. This is not the food safety side, but is probably still a concern for you.

Secondly, while you have them on the phone, get as much information from them as possible. Let them know you plan on sharing this with your local health department (your obligation by state law).

Collect the following information from the caller:

Time and date they were in your establishment �Who ate/drank (names, ages, phone numbers) �Who ordered what �Who became ill and who did not �Who saw a doctor/visited the ER �Whether are there any leftovers �

If the customer is uncomfortable giving any of this information to you, refer them to your local health jurisdiction.

Follow up quickly with your other key managers and persons in charge, asking if they’ve heard of similar calls. It is very important to know if this is an isolated call.

Alert the Health Department

Finally, contact your local health jurisdiction as soon as possible and share the information. They will advise you on what to do next and may determine that a visit to your establishment is necessary.

Regulatory Agencies | Washington State Department of Health

PASSITON

The National Restaurant Association, Council of State Restaurant Associations, 40 state

restaurant associations — including the Washington Restaurant Association — and Heartland

Payment Systems® have joined forces to upgrade the crucial business services of every

restaurateur. Full Course Business SolutionsSM — an exclusively endorsed suite of payments

products and services — does just that, helping you reduce expenses, enhance operations

and increase profitability. Our offering will grow as the industry — and your needs — evolve.

To learn more about how this movement can help revolutionize your restaurant, visit GoFullCourse.com and call 866.941.1HPS (1477) x150.

© Copyright 2010 National Restaurant Association. All rights reserved. © 2010 Heartland Payment Systems, Inc.

Join the revolution … and discover how you can improve your restaurant.

Full Course Business SolutionsCard Processing • Gift Marketing • Payroll Services • Check Management


Lower Your Workers’ Comp Rates

Visit www.WRAhome.com/Retro, or call Jill Brady at 800.225.7166, ext.134.

Save money on your Workers’ Compensation costs Have 24/7 access to FREE customizable online safety training

The WRA provides you with the necessary tools and support to close claims and bring people back to work quickly.

Start taking advantage of WRA’s Retro benefits today!

September 2010 | 13

How to handle a BAD REVIEWAnd Other Burning PR QuestionsBy Lori Randall

WRA public relations consultant Lori Randall shares the answers to five commonly asked questions among her restaurant clients.

1. How do I respond to a bad restaurant review in the media?

Never respond immediately. A little breathing room gives you time to analyze the review. There’s a reason “hindsight is 20/20” has become such a popular adage.

Identify what you agree with first, and tell the reviewer what you are doing to correct anything that was reviewed negatively. If there is something in the review with which you disagree, the best thing is to ask clarifying questions, not explain why you disagree.

Always, always end on a positive note. Reiterating appreciation for the review is key. You might open a new restaurant or move on to another venture in the future, and keeping a positive working relationship with reviewers is vital.

2. Twitter can be a powerful tool. Used with a regular frequency it can be a great way to stay top of mind with customers, and also a way to gather unique insights and monitor conversations about your brand.

Be prepared to share things that excite you. Whether that is a new special, wine pairing or locating a new meat purveyor.

A final word on Twitter: listen. Social media tools are not one-way communication. Listening to what is going on in the space is vital. What are people saying about your brand? Responding to excited customers is just as important as reaching out to disappointed customers.

WRA Consulting Network | Public Relations

Should I be on Twitter?

WRA Consulting

Network800.225.7166

For Public Relations or Crisis Communications adviceCall the


WRA Consulting Network | Interviews

3. Can I hire someone to manage our Twitter account?

As you have probably realized, Twitter is a commitment. If you aren’t willing to work it into your daily schedule and engaging personally, don’t sign up. Hiring someone to manage your Twitter account is almost counterproductive. Be authentic. Tweeters are following you because they want to hear what you have to say, not what a rep has to say about you.

4. I understand Facebook for my personal use, but I just don’t get it

for my restaurant. How does that work?

Anyone can sign up for different kinds of Facebook accounts. Your personal account will be different than your business account.

What you will start is a Facebook fan page for your business. You can post status updates, links, photos and videos to your “wall,” and get direct access to the news feed—not to mention get instant feedback when fans like and comment on wall posts. Pages are a must for organizations that want visibility in the stream.

Pages are also integrated with Publisher, which allows for more two-way communication. Here are a few ideas of how to leverage Publisher:

Promote coupons or sweepstakes. The post can drive �traffic to your page or your restaurant’s website. Gauge fan interest. Polling applications are a good way �to gather information from your fans.

5. What should I do about negative or inaccurate reviews on sites

such as Yelp?

These days it seems everyone is a reviewer. Yelp is now evaluating the best way to deal with negative reviews after a dentist in Foster City, Calif., sued claiming libel. In the meantime, it is best to treat negative Yelp reviews similarly to a print review. Address any real issues, and leave on a positive note.

John McAteer, Google’s retail industry director, shares another perspective, “No one trusts all positive reviews,” he says. So maybe having a few negative comments isn’t all that bad, as it lends an authenticity to the collective rating.


For product informationor to locate a distributor or become one, contact:

• Best price • Time-proven design / engineering• Local inventory • Easy to use• Savings in energy costs, time & labor • Warranty• Nationwide network of • Made in USA authorized service agents • Gas or electric

Improve your bottom line and keep customers coming back.Find out how by visiting our website at www.getLoLo.comor calling your local LoLo representative today!

In an apples-to-apples comparison, no other brand can match the value for the money LoLo offers:

LoLo is a new, no-frills line of commercialSteamers, Kettles and Tilting Skillets(braising pans) that brings productivityenhancements to kitchen operators whilehelping to cook great food!

$4,1718 gal. Countertop Kettle

BUILT TO COOK.PRICED TO WIN!

Introducing LoLo.

$3,3864 and 6 Pan SteamersStarting at

$8,979

37 gal. Tilting Skillets

Starting at

Washington - 206.713.5185 Oregon - 503.502.1873

[email protected] www.dodsonconklingroup.com


MEMBERS with a Mission

By Heather Donahoe

By now, we hope you realize that being a WRA member is about far more

than just paying your annual dues and collecting your Retro refund check. Membership represents more than just an affiliation with a trade association, and it offers more than just our world-class resources, programs, industry information and political representation.

The WRA is YOURS, and we want to make sure you know about all the avenues in which you can experience that ownership. You have a say in the direction of this organization. Your opinion matters, and we want to hear your unique perspective. As a restaurant owner, your stories and input are essential to this organization as we determine our goals and objectives for helping you succeed.

Being an active WRA member doesn’t necessarily involve sitting on a board or committee. Some of our most dynamic members are simply our most visible and outspoken members. Your involvement can be as simple as adopting a strong community presence in your area, working with the WRA communications team to establish an open dialogue with local media, interacting with legislators or participating in any number of Association sponsored events. Partnering with the WRA and your 5,000-plus fellow members gives you a strong network of people who understand the intricacies of the hospitality industry. There’s no reason for you to endure this journey alone.

Seattle, Spokane, Southwest—Oh My!Becoming active in one of our three local chapters—Seattle, Spokane or Southwest—is perhaps the easiest way to work with the Association at ground level.

The WRA’s three chapters are unified groups established to help represent each area’s restaurants to media outlets, local government and state legislators. Perhaps one of the most important benefits of involvement in an area chapter is the networking opportunities it allows. Chapter meetings are an ideal place for industry business leaders in the city to form a support network of ideas, information and pertinent updates on shared issues. The chapter boards consist of members from all segments of the restaurant industry, ranging from allied partners to full and quick service operators.

Attending monthly meetings gives you an opportunity to ask questions, raise concerns, share helpful information and receive the latest news from Association and industry leaders. Chapter involvement is a simple, time-effective way to stay connected to the restaurant sector in your area.For more information about becoming involved, contact the area coordinator in each region:

SeattleRonda Krizan206.941.5646

SpokaneDonna Tikker 509.953.6245

SouthwestThelma Mosebar360.701.3359


September 2010 | 17

MEMBERS with a Mission

By Heather Donahoe

Get acquainted below with just a few of the WRA’s most active boards and committees. While this list is by no

means an exhaustive overview of the many bodies that keep the WRA on task, these groups are particularly integral to the WRA’s success and consist of members from every sector of our industry.

WRA Board of DirectorsThe Washington Restaurant Association and the WRA Education Foundation each have a volunteer Board of Directors that facilitates activities and direction. Each board is made up of directors representing all segments of the restaurant industry. Selections for these boards are made by WRA leadership and provide the most extensive opportunities for members to help steer the Association’s direction.

Board members contribute a specified amount of time to the Association annually and are expected to engage heavily in the three-year planning process. Board members meet quarterly to review the progress of goals, strategize and brainstorm.

Government Affairs CommitteeGovernment Affairs Committee (GAC) meetings connect members throughout the state, allowing them to voice their concerns and opinions on current important legislative and local government issues. At the meetings, WRA members vote on what will be the Association’s priority issues.

During the legislative session, the meetings take place weekly via teleconference, so WRA members can get involved from the convenience of their own businesses. Throughout the rest of the year, the committee meets monthly at a member location for updates on emerging developments in the legislature.

Grassroots NetworkWe are proud to say the WRA has one of the most sophisticated and effective grassroots network in the state.

Our grassroots network is made up of members representing all aspects of the industry. Grassroots volunteers vary in time commitment and duties, ranging

from a grassroots Ambassador to a grassroots phone contact. While our lobby team works closely with state legislators and agencies throughout the year, it is very crucial to remind our elected officials who we represent: real people and real business operators. Nothing is more effective than putting a constituent before an elected official and allowing a dialogue to take place.

GAC Alcohol Task ForceThe Alcohol Task Force is comprised of liquor licensees from several categories of WRA members, including bars/taverns and entertainment operators. Committee members offer input on current alcohol related issues and provide guidance on the Association’s interaction with the Liquor Control Board and on changes to alcohol related regulations.

For more information about involvement with any of the GA committees or groups, call Bruce Beckett, WRA director of government affairs, at 800.225.7166, ext. 137.

Retro TrusteesRetro trustees are expected to perform financial administration functions such as setting parameters for accumulating and spending the resources of the Retro trust; establishing investment policy and monitoring the funds; dealing with refund issues and advising on use of the contingency fund. Because the Retro program is the WRA’s most significant revenue source and member benefit, the duties of the trustees are viewed as critical to the WRA’s overall mission of helping our members succeed.

Here are a few other groups and subgroups in which member involvement is so important:

Member Services Corporation (MSC) •Committee and sub-committeeHIHIT Trustees•Finance Committee•Board Development Committee•Chapter work groups (within Seattle, •Spokane and Southwest)

September 2010 | 17


Meet the WRA’s Newest Board MembersWith more than 115 years of combined experience, the newest members to the WRA Board of Directors bring with them a wealth of industry knowledge and skill. Get to know the WRA’s newest leaders. You may find your own story is similar to theirs.

Mike GeorgePresident, Food Services of America, SpokaneYears in industry: 33 years, WRA member 20 yearsStarted in industry: Restaurant managementPerk of the job: Variety of challenges every dayGoal as a board member: Add value as a member of the distribution side of the industry

Chris KealyMember Management, Iron Horse, LLC, EverettYears in industry: 12 years, WRA member 11 yearsStarted in industry: Started through a successful builder who was already in the restaurant businessPerk of the job: The people and the workforce out thereGoal as a board member: Help the industry get more gaming options and a better business environment

Matt McCarthyVice President, Sales, Great Northern Beverage Division. Southern-Odom Spirits West., FifeYears in industry: 16 years, WRA member Started in industry: Worked at Anheuser-Busch Perk of the job: Sense of accomplishment that comes with achieving team goalsGoal as a board member: To support the industry in ways that haven’t yet been explored

Amy Igloi-MatsunoCo-owner, Amy’s on the Bay restaurant, Port OrchardYears in industry: 15 years, WRA member 3 yearsStarted in industry: Bussing tables and servingBackground: Degree in business administration from University of Washington and plenty of hands-on experienceGoal as a board member: To be part of the conversation and to support the WRA’s efforts in making Washington a more business- and restaurant-friendly state

Travis RosenthalOwner, Tango restaurant, SeattleYears in industry: 20 years, WRA member 10 yearsStarted in industry: Worked as a cashier/host at the Baker’s Square Restaurant in Palatine, Ill. Perk of the job: Getting to work with great people to host a party every evening.Goal as a board member: To help make Seattle a more restaurant-friendly city that will help my business grow and prosper

James YostSenior Sales Executive, Coca-Cola Foodservice, BellevueYears in industry: 20 years, WRA member 5 yearsStarted in industry: Bussing tables and serving at a pizzeriaBackground: Degree in business administration from Eastern Washington University and numerous jobs in the restaurant and hospitality industryGoal as a board member: To provide leadership and integrity to accomplish goals that move the WRA and the industry forward

H.I.H.I.T. understands that choices are as important as affordability.

Did you know...H.I.H.I.T. offers health care statewide.

Whether you are in Spokane, Seattle or Neah Bay, H.I.H.I.T. offers a statewide network for all your health care needs. Plus, with H.I.H.I.T. you can:

Keep using your existing doctor •Choose from 800 Group Health physicians •Access more than 9,100 contracted providers•

H.I.H.I.T. is the plan of choice when it comes to offering benefits and options to the hospitality industry.

Enroll in a health care plan today. Call Pam Moynahan toll free at 877.892.9203.

Choices

www.acfchefs.org

123

Cul inar y Nutr i t ion News:

Presented by ACF Chef & Child Foundation and Clemson University, and sponsored by French's Foodservice

Adults ages 55 to 64 are

now the top spenders at restaurants,

according to the National Restaurant

Association’s 2008 Restaurant Industry

Forecast. Visits by those ages 65 and up

increased by nine per year, while visits by

those ages 50 to 64 were up by four. With

the now retiring baby boomers possessing

$2 trillion in spending power, they are,

perhaps, some of the most important

customers to lure into your restaurants.

However, in order to reap the benefits of

more baby boomer customers, restaurants

must cater more to their needs, which are

undoubtedly changing.

It’s no surprise that as people grow older,

their nutrition needs change. Chronic

health conditions such as obesity,

cardiovascular disease, hypertension and

strokes, type 2 diabetes and osteoporosis

often appear as people age. Along with

this growing list, there is also metabolic

syndrome, which clusters together risks

such as high blood sugar, blood pressure

and triglycerides with other issues that can

eventually lead to more serious conditions

such as type 2 diabetes and heart disease.

This may seem like dismal news, but the

good news—especially for those working

in the food industry—is that a healthy

diet can slow the development and, in

some cases, prevent the onset of these

diseases. For example, as people age their

metabolic needs slow down and calorie

needs decrease, so plates need to change

in size and content. With the baby boomer

generation spending so much money and

calories in restaurants, it is imperative that

chefs are aware of their nutrition needs

and make a conscious effort to meet them.

Back to the basicsChefs can help customers maintain lower

blood pressure and reduce the risk of

metabolic syndrome in a variety of ways.

Food providers can begin by reducing the

amount of salt used in meal preparation

and by serving foods that emphasize

vegetables, fruits, legumes, whole grains

and no fat or low-fat dairy.

a Lower overall salt (sodium) intake

a Increase vegetable, fruit, legume, whole

grain and reduced fat dairy consumption

a Reduce total energy intake (i.e. portion

control and lower energy density)

a Maintain adequate protein intake

Balancing actsBalance on the plate is key for any diet,

especially baby boomers. In In Defense

of Food (Penguin Group, 2009), Michael

Pollan writes, “Eat food. Not too much.

Mostly plants.” This idea pretty much

sums up the concept behind healthy eating

for any generation, from the baby boomers

to the generation Y. If two baby boomers

walked into your restaurant, what would

you serve them? This may sound like a

riddle but there is a simple answer:

or legume

Nutrition and the Baby Boomer Generation

Three steps to a heart-healthy dish

(the “bad” fats) for unsaturated and

monounsaturated “good” fats. You can do

this by making minor adjustments, such

as using plant oils instead of butter.

Use foods high in omega-3 fatty acids,

such as flaxseed and oily fish, including

mackerel, salmon, trout, sardines,

fortified with omega-3’s include butter

spreads, orange juice and yogurts.

Follow the basic principles of the

Hypertension) diet, which stresses

abundant use of fruits, vegetables, whole

grains, fiber and reduced fat dairy items,

while reducing the sodium and fat content.

Vital vitamins and minerals

percent for the 51 to 70 age bracket.

Though vitamin D mainly comes from

exposure to sunlight, dietary sources

are also important, as vitamin D helps

absorb calcium.

maintaining good bone health. After

age 50, more calcium is needed to

help counter the harmful effects of

accelerated bone loss, which can lead

to osteoporosis, especially in women.

By Dr. Margaret D. Condrasky, R.D., C.C.E., and Marie Hegler

Education & Training | Culinary Techniques

www.acfchefs.org

health. Lack of iron can result in

low amounts of energy and lower

resistance to infection. Caffeine can

make absorption of iron less efficient.

Consider offering tea and coffee at

staggered times throughout the day,

and less often during meals.

iron. Fruit, especially citrus fruit, green

vegetables, peppers, tomatoes and

potatoes are all good sources of vitamin C.

good health and can help combat

nutrient deficiency.

boomers’ diets since about 10 to 30

percent of older people may have

decreased absorption of food-bound

vitamin B12 due to reduced acid

Bone health

Calcium

Vitamin A

Vitamin C

Vitamin D

Vision

Vitamin C

Vitamin E

Zinc

Energy metabolism

Vitamin B12

Immune function

Vitamin B6

Vitamin E

Zinc

Antioxidant defense

Vitamin C

Vitamin E

Blood clotting

Folate

Vitamin B6

Vitamin B12

Protein metabolism

Folate

Vitamin B6

Vitamin C

Mental function

Folate

Vitamin B6

Vitamin C

Vitamin E

Baby boomers are now the top spenders at restaurants, so understanding and meeting their nutrition needs are key to a restaurant’s success.

production in the stomach.

Less is moreEvidence of an unfolding new social

norm is already surfacing. One in which

smaller portion sizes are becoming more

accepted and requested. The quality and

taste of food continues to be important

to customers. However, the health

considerations that warrant reductions in

overall calories on the plate or calories per

bite is gaining in popularity with guests

and chefs. For example, the food industry

is already manufacturing successful items

such as mini muffins, 100-calorie snack

packs and 90-calorie soda cans, and some

restaurants are serving small dessert bites

and half-portion deals.

Previous “Culinary Nutrition News”

articles have suggested offering an early

bird special all day long, which would be

of interest to baby boomers. However,

The Culinary Institute of America’s book

Techniques of Healthy Cooking (John

other ideas, such as offering two versions

of the same dish with differing portion

sizes at different prices. Essentially, you

are allowing the customer to vote on

which portion they prefer. Then, after a

few months, you can drop the less popular

version from the menu. Another strategy

smaller meat portions are especially

important for the needs of baby boomers,

try stuffing a meat, fish or poultry item

with vegetables and/or grains. This strategy

not only adds fiber—another essential

component to the baby boomer diet—while

decreasing the meat portion, but it also

improves the visual appeal of the dish.

of less is more. Cutting a salmon fillet

on the bias before cooking, thinly slicing

and fanning cooked meat or poultry, or

pounding or butterflying a piece of meat,

fish or poultry all give the appearance of a

larger portion.

To read "Culinary Nutrition News: Nutrition

and the Baby Boomer Generation” in its

entirety, visit www.acfchefs.org/CNN. These

free monthly culinary nutrition articles are

provided in partnership by the American

Culinary Federation Chef & Child Foundation

and Clemson University, and sponsored by

French's Foodservice.


As you’ve probably learned over the past couple of years, staying afloat during a recession requires a

certain degree of creativity. Maybe you’ve changed your marketing strategy, your staffing levels or your price points. Have you considered rethinking your menu? This is one area of your operation that’s teeming with opportunity for an upgrade in a down-market economy.

Strategizing your menu items in a way that meets customers’ unique demands AND softens your costs can be an effective way of generating excitement around your restaurant.

Foodservice analyst Nancy Kruse explains “Four P’s of Menu Value Proposition” and how they can help your business thrive during slow times.

Protein Protein is where most foodservice operators begin an entrée’s design. It’s the center of the plate both literally and cost-wise. Consider using smaller amounts of protein in a way that creates the illusion of an up-market dish, Kruse suggests.

“Think of protein as a condiment,” Kruse advises, citing a national chain restaurant that offers a modest portion of salmon, topped with shrimp. “Find ways to combine controlled amounts of different types of protein for maximum effect.”

Kruse also recommends using pasta as a vehicle for smaller portions of protein, as well as employing specialized culinary techniques to enhance secondary cuts of meat.

“You want to give them something they aren’t willing or don’t know how to create at home,” she says.

PortionThe popularity of miniaturized foods recently can truly work in your restaurant’s favor. Numerous restaurants large and small, casual and upscale, have some iteration of sliders on their menu—tiny sandwiches filled with pork, beef, fish and a variety of interesting condiments (wasabi salmon sliders, for example).

“People actually really enjoy small foods,” Kruse says. “They’re fun to eat, fun to share and provide automatic portion control.”

Designating a portion of your menu to scaled-down

Culinary Strategies for Tough Times

entrées also has proven to be a successful tactic, as it meets customers’ nutritional and financial needs.

But Kruse cautions that downsizing portions may not be the right choice for every operation, especially those centered on family-style service or rich comfort foods. “For most operators, it’s pretty easy to determine whether this is an appropriate approach,” Kruse says. “In most cases, it’s incredibly well-received, though.”

Premium In hard times, consumers are sometimes looking for an affordable way to treat themselves. This is where “luxe-ing” your menu comes into play. If you can give your customers the perception of getting something significantly better than average for not significantly more money, you can really grab their business, Kruse says.

One of the most obvious examples of this is the prevalence of gourmet burgers on nearly every menu. Offering burgers made of “organic,” “grass-fed,” “all-natural,” “Angus” or “Kobe” beef can really pique a customer’s interest and are proven sellers, Kruse said.

“Telling your customers everything you can about each component of their meal is incredibly compelling,” Kruse said. “Fresh-baked buns, or lean all-American beef or hand-cut potato fries—these details sell the product.”

Push-backCounteracting the pushback from your restaurant is critical always, but particularly right now. Your customers are bombarded with reason to avoid eating out: the media claim eating out isn’t cost-conscious in a recession; the grocery industry is courting consumers with their upscale prepared meals; and there’s always some misleading buzz about how eating at home is “the healthier option.”

It is well within your power to neutralize these dissenting voices, Kruse insists.

Promote your restaurant in terms of its fresh product and the lengths to which you are willing to go for your customers to have an enjoyable dining experience. Pamper them, offer them dishes the grocery stores can’t and prepared at a high skill level.

“Don’t forget what brought us here,” Kruse says. “Superior service, kitchen expertise, affordable escapes for customers, relaxing ambience and hospitality.”

WRA Resources | Profitability

PASSITON

Health Care Impact on RestaurantsWRA MEMBERS RECEIVE A FREE HEALTH CARE IMPACT REPORT!

Get your complimentary Health Care Impact Report* when you participate in our survey by October 12, 2010.

We’re currently conducting our Compensation, Benefit and Menu Report prepared by People Report. We greatly appreciate your participation and in order to express our gratitude we’re giving survey participants a special Health Care Impact Report, valued at $250, in addition to the results of the 2010 Compensation, Benefit and Menu Report.

Take the survey at WRAhome.com/survey. You’ll receive your complimentary Health Care Impact Report immediately.

*Participants will receive a complimentary People Report Thought Leadership White Paper” that includes the impact national healthcare has had on restaurants. This publication is valued at $250.

Washington Restaurant Association

COMPENSATION, BENEFITS

AND MENU SURVEYThe most requested report in the Northwest hospitality industry.

510 Plum Street SE, Suite 200

Olympia, Washington 98501

360.956.7279 TEL

360.357.9232 FAX

www.WRAhome.com

The most requested

report in the Northwest

hospitality industry.

2010 WRA Seminar Series:

Techniques to Improve Your Bottom Line

September 14: Manage Labor Costs while Building Guest LoyaltyRick Braa, BRAA AssociatesLearn how the power of engagement can create repeat and new business. Also learn to effectively manage your business during busy and slow times, while utilizing your team to drive sales. 2 – 4 p.m., Country Folks Deli, Longview

November 9: Affordable Marketing to Increase Your Bottom LineArnold Shain, Restaurant Group Inc.Learn the importance of defi ning and building your brand through your menu, decor, beverage program and service style. Find valuable ideas for developing and implementing an affordable marketing plan. 2 – 4 p.m., Tommy O’s Pacifi c Rim Grill, Vancouver

R.S.V.P. to Thelma Mosebar at 360.701.3359 or [email protected]. For more information visit www.WRAhome.com/swchapter

Learn how to maximize your profi tability through affordable marketing and controlling costs from business experts Rick Braa and Arnold Shain, WRA Consulting Network.

H.I.H.I.T. understands that choices are as important as affordability.

Did you know...You can choose your own doctor.Keep an existing relationship and continue to use your existing doctor or choose from over 17,000 physicians statewide and over 5,000 dental providers statewide. H.I.H.I.T. is the plan of choice when it comes to offering benefits and options to the hospitality industry.

Enroll in a health care plan today. Call Pam Moynahan toll free at 877.892.9203.

Choices


Visit www.WRAhome.com/calendar for a full list of events.

TrainingSeptember 7 ServSafe®, SeattleSeptember 16 ServSafe®, TacomaSeptember 20 ServSafe®, EverettOctober 18 ServSafe®, Post Falls, IDOctober 28 ServSafe®, Kent

INDUSTRY CALENDARTraining | Meetings | Events

MeetingsSeptember 7 Executive Committee Meeting September 14 Member Services Committee MeetingSeptember 21 H.I.H.I.T. Meeting September 21 Finance Committee MeetingSeptember 28 Government Affairs Committee MeetingOctober 5 Executive Committee MeetingOctober 12 Spokane Chapter MeetingOctober 13 Member Services Sub-Committee MeetingOctober 19 Finance Committee MeetingOctober 26 WRA Board of Directors MeetingOctober 26 WRAEF Board Meeting

September & October

Visit www.WRAhome.com/calendar for a full list of events.

GET INVOLVED!Attend your local chapter events!See below for dates!

EventsSeptember 1 Seattle Chapter Event: Yes to 1100September 14 SW Chapter Event: Manage Labor Costs

While Building Guest LoyaltySeptember 14 Spokane Chapter Event: Yes to 1100October 6 Seattle Chapter EventOctober 12 SW Chapter Event

Visit www.WRAmarketplace.com today!

Find What You Need at the

Online Buyers Guide

DINING & ENTERTAINMENT

EQUIPMENT & FURNISHING

FOOD & BEVERAGE HUMAN RESOURCES

SERVICES PR & MARKETING SUPPLIES


Welcome New MembersWelcome New Allied Members

Percival and AssociatesMark PercivalPO Box 2272Tacoma, WA 98401-2272253.922.7777www.percivalvaluation.com

We are a multi-discipline appraisal firm with 30+ years experience in the real estate field. We are SBA qualified to value 100% closely held businesses. We are certified equipment and machinery appraisers, and will appraise all areas of Washington state. Chef’s Club Special Offer: 5% discount on all services

Worksource VancouverPatrick Williams5411 E. Mill Plain Blvd. Ste. 15Vancouver, WA [email protected]

Solve your employment woes at no cost with WorkSource experts to help you attract, screen and retain qualified workers. Position yourself correctly with wage data and current labor market information, take advantage of tax credits and bonding, use conference rooms for interviews, and more, all just a click or call away.

Young’s Columbia Wine CompanyTerry Lawler3808 N. Sullivan Rd. Bldg. 2, Ste. DSpokane, WA 99216-1608509.893.4465terry.lawler@coldist.comwww.columbia-dist.com

Wine distributor & wholesaler.

19 Mile House, Toutle

Luna Park Cafe, Seattle

Jet City Pizza International, Inc., Seattle

Office Bar and Grill, Kent

Century Ballroom, LLC, Seattle

Primo, Seattle

Sunroom Café, Bainbridge Island

Limit Bar & Grill, The, Centralia

Peters Inn, Packwood

One Thirty Bar and Grill, Stevenson

L and C Subways, LLC, Mead

Sidewalk Café, Olympia

Sticky Fingers B-B-Q, Marysville

WASHINGTON’SRESTAURANTINDUSTRY NEWS

YOUR ONE STOP RESOURCE WRAhome.com/news

Industry trendsEconomics Legislative issuesMarketing ideas Association news

Helping Members Succeed

You want to be known for fabulous dinners.

Perfect.

Be seen and known. Update your profi le on Washington’s favorite dining guide.

dineNW.comWe’re looking for member chef profi les, events and recipes. Contact us at

[email protected] to schedule an interview today.

Be seen and known. Be seen and known. Be seen and known. Be seen and known. Be seen and known. Be seen and known.


MarketplacePROFESSIONAL SELLER REPRESENTATION BY IBA

Thinking of selling a restaurant or food & hospitality related manufacturing, distribution, or service company? We have completed over 4000 transactions since 1975. Please contact us at (425) 454-3052 or by email at [email protected] for additional information. All conversations held in strict confidence. www.ibainc.com

September Chef’s ClubVino! A WineshopNancy Sazama222 S. Washington St.Spokane, WA [email protected]

Vino! A Wineshop, Spokane’s downtown wine shop. Selling wine from around the world specializing in Northwest wine. Wine Tasting every Friday & Saturday afternoon. Discount buying club. Wine of the month club. Vino! We know wine.

Chef’s Club Special Offer: 10% discount on anything in the store.

Where to Eat Guide Seattle MetroJohn Herbik1211 S.W. Bryanwood PlaceBend, OR [email protected]

We are a restaurant guide in print and online for tourism.

Chef’s Club Special Offer: $100 off published print advertising rates.

SELLING OR BUYING?

Thinking about selling or buying an existing restaurant, or adding a new location? Call Allan Boden, Sunbelt restaurant specialist at 206.229.4717, or email [email protected]. Sunbelt has been serving clients since 1982 with offices nationwide. www.sunbeltseattle.com

SERVSAFE®

The WRA Education Foundation holds ServSafe food safety courses throughout Washington. Visit www.WRAhome.com/training for schedule information. Fee is $125 for members and includes the text, class and exam.

Have You Ever Considered Buying or Selling a Restaurant?

Get a FREE business evaluation and consultation today. Buyers and sellers are waiting to hear from YOU. Call Steve Hynds today at 425.343.2500, or [email protected]. www.stevehynds.com

The Power of Social Media for RestaurantsPresented by Restaurant Seminars, Inc.

Offering Restaurant Seminars for over 30 yearsFour Hours (9:00 a.m. to 1:00 p.m.) Hands-On LearningIncluding: How to create Facebook and Twitter pages

How to make your fan page dynamic and easy to updateHow to make Twitter easy, mobile and fast

Pam Christiansen,international speaker with 25 years in the IT fieldnow specializing in social media for restaurants

October 19, 2010Portland, OROctober 26, 2010Seattle, WA

Call(800) 526-5798to register or visitrestaurantseminars.com

Stretch Your Healthcare Benefits

without Stretching Your Wallet

For more information or to sign up contact your local area coordinator at www.WRAhome.com/healthcare

* Limited Benefit Health Insurance is not basic health insurance or major medical coverage and is not designed as a substitute for basic health insurance of major medical coverage.

Benefits may vary from state to state. The policies contain reductions, limitations, exclusions and termination provisions. Full details of the coverage are contained in each policy. If there are any conflicts between this document and each Policy, the Policy (series N20000 through N20010) shall govern. Not all coverages are available in every state. Limited Benefit Health Insurance is underwritten by National Fire Insurance Company of Pittsburgh, Pa. with its principal place of business in New York, NY.

Strata Limited Benefit Health Plan offers employees flexible healthcare coverage without costing the employer.Strata Plan is an affordable limited benefit health insurance* program that WRA members can offer to full or part time employees. Strata offers an extensive network of physicians and is available to employees with pre-existing conditions and there are no exclusions for smokers.

Enrollees can be covered for the cost of a month of daily lattés.

Golf FORE! EducationGolf FORE! Education

Amy’s on the BayBargreen Ellingson, Inc.Boyd Coffee CompanyChef WorksCoca-ColaConAgra FoodsConsolidated Restaurants, Inc.Crown Royal BlackDarigold, Inc.Duck Delivery Produce, Inc.EcolabFrench’s FoodserviceFood Services of America

Hotel SierraJohn Howie SteakKettle FoodsKevin ColuccioLe Cordon BleuMirabeau ParkPanda ExpressPearl VodkaOdom-Southern Distributors, LLCRam InternationalRedmond InnResidence Inn by MarriottRESTORx DKI

Ride the Ducks of SeattleSchwartz Brothers RestaurantsSeastar Restaurant and Raw BarSilver Cloud InnSpace Needle, LLC.Spazzo Italian Grill & Wine BarSport Restaurant & BarStanley and SeafortsSyscoT.S. McHugh’s Irish Pub & RestaurantTalus MediaTrident SeafoodsTutta Bella

� ank You � ank You to all our sponsors for making this event a success!

2010

PRSRT STDUS POSTAGE

PAIDOLYMPIA, WA

PERMIT NO 668

The Front Burner September 2010

Documents

Transcript of The Front Burner September 2010