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INSPIRATION FOR TRANSFORMING THE BUSINESS OF FOOD

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arizona restaurant news

- Giving Back, one meal (or 4,500) at a Time

philanthropic foodies

COOKIN’ for a cause

THE MAGAZINE OF THE ARIZONA RESTAURANT ASSOCIATION

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GIVING BACK , ONE MEAL (OR 4 , 500) AT A TIME The Phoenix council of the Society of St. Vincent de Paul is a leader in feeding, clothing, housing and healing individuals and families in our community. Through their dining program, they serve 4,500 meals a day – even partnering with some big names to bring the restaurant experience to those in need.

Giving Back

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features

COOKIN’ FOR A CAUSE Salsa may be the #1 condiment but here it’s taking first place in raising awareness and saving lives through the Arizona Hemophilia Association’s two-day Salsa Challenge extravaganza.

Whether it’s feeding the hungry or supporting community projects or even starting their own charitable initiatives, Arizona’s restaurants are there to help – contributing food, time or writing checks – they truly put their money where their mouths are. This issue highlights just some ways that our industry gets involved and gives back to our communities.

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PHILANTHROPIC FOODIES A two part look at some philanthropic initiatives restaurants and individuals can take on to help their communities as well as some creative and unique ways Arizona restaurants are doing their part to give back.

Contents

who

Explore this global hub of industry news and commentary on food, drink, design and more.

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Get to know Arizona’s food scene through stories, interviews and conversations with industry leaders.

COOKIN’ FOR A CAUSE

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what

WHAT A YEAR! - 2015 AT A GLANCE

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STEVE’S GREETING

2016 ARA & INDUSTRY EVENTS CALENDAR

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GIVING BACK , ONE MEAL (OR 4,500) AT A TIME how MESSAGE FROM CHAIRMAN I 4

Learn from the best with this business know-how guide filled with ideas, tips and resources.

AN EPIC CELEBRATION OF ALL THINGS LIVE & LOCAL FOR A GOOD CAUSE 2 6

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PHILANTHROPIC FOODIES Arizona Restaurants that give back

HOMETOWN HEROS

PHILANTHROPIC FOODIES How Restaurants can give back

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OFF THE MENU with Steve Chucri & Michael Leichtfuss

Live & Local

President & CEO Steve Chucri

Membership, Vice-President Jana Shelton

ProStart & Education Foundation, Manager Tracie Carmel Public Affairs & Communications, Manager Chianne Hewer Partnerships & Industry Programs, Manager Brynn Johnson

Marketing & Events, Manager Kalinda Stephenson

Magazine Design VE Marketing

On the Cover St. Vincent de Paul

Arizona Restaurant News is published bi-monthly by the Arizona Restaurant Association (ARA), 4250 N. Drinkwater Boulevard, Suite 350, Scottsdale, AZ 85251, 602.307.9134, and is a benefit of membership in the association. Articles do not necessarily reflect the view or position of the ARA. Editorial coverage or permission to advertise does not constitute endorsement of the company covered or of an advertiser’s products or services, nor does Arizona Restaurant News make any claims or guarantees as to the accuracy or validity of the advertiser’s offer. © 2015 All rights reserved. No part of this publication may be reproduced in print or electronically without the express, written permission of the ARA. 6

2015 Media Kit

4250 N. Drinkwater Blvd., Suite 350 Scottsdale, AZ 85251 P 602.307.9134 F 602.307.9139 azrestaurant.org

president’s message

Arizona has done just that and will continue to make a big impact within the growth and rehabilitation of a prosperous Arizona. Being good community partners may look like a lot of different things for different chefs – but one thing I know our restaurateurs have in common is the willingness to think

Giving Back and Giving Often

outside the box to accommodate and

our business is where your family and friends spend their special moments c lebrating, entertaining and letting loose or meeting for work. We have a huge obligation to serve you and the communities we do business in.

serve others. I’m thankful to be a part of this industry that is always going the extra mile, giving back -- and doing it often.

One of the main reasons I am so proud to represent the restaurant industry is because it is made up entirely of people willing, ready and greatly serving others. We are hospitable by trade and humble by nature. Many of our restaurateurs give back tremendously to our communities and are seen as leaders in our state. They are always willing to help out for a good cause – by way of donating time, food, energy or resources – constantly supporting each other in so many ways. Being an $11.5 billion industry also comes with responsibility, as our business is where your family and friends spend their special moments celebrating, entertaining and letting loose or meeting for work. We have a huge obligation to serve you and the communities we do business in. I believe our talent in

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Cheers,

Steve Chucri President & CEO, Arizona Restaurant Association

message from chairman

I am grateful for our industry giving back and caring about people the way that it does. Our entire industry probably deserves to be recognized for doing all that we do – but from one restaurateur to another, thank you.

A Heartfelt Thanks

Sincerely,

Bobby Fitzgerald Bobby Fitzgerald Chairman, Arizona Restaurant Association

Owning and operating a restaurant is not for the faint of heart, but it is for those seeking a rewarding and fulfilling job based on making others happy. Over the years, my restaurant group has donated to numerous causes, charities, associations and benefits. I do this not because it will ever get me one more customer or to be highlighted in any way, but rather because I feel it is my duty and obligation as a successful restaurateur. The industry in which I am able to have my business is filled with people always putting

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others first. They, too, are not looking for an award or even a pat on the back, but this edition of Arizona Restaurant News will showcase just a few of those in the industry doing great things for our community.

I am grateful for our industry giving back and caring about people the way that it does. FFF

KNOW YOUR LIMIT!

KNOW YOUR LIMIT! Wha t i s a “Standard Dr i nk”?

DUI PENALTIES

You can be arrested for DUI if you are impaired to the slightest degree .

A standard drink is any drink that contains about .48 oz of pure alcohol. For example, 1 Long Island Iced Tea contains approximately 4 standard drinks of alcohol.

These are the minimum standard penalties. Other potential costs are attorney’s fees, increased auto insurance, refusal of admission to college, loss of employment, and inability to obtain employment.

DUI [BAC .08]

Extreme DUI [BAC .15 — .19]  $6,000 in Fines & Fees*  30 days in jail  90 days suspended license  Ignition Interlock for 1 year

 $3,200 in Fines & Fees*  10 days in jail  90 days suspended license  Ignition Interlock for 1 year

12 oz Beer

4 oz Wine

1.25 oz Shot

Common Drinks

Standard Drinks Max BAC Time to Burnoff

Super Extreme DUI [BAC .20+]  $8,300 in Fines & Fees*  45 days in jail  90 days suspended license  Ignition Interlock for 18 months

0.03%

2 hrs

Beer (12 oz)

0.06%

4 hrs

Wine (8 oz)

0.06%

4 hrs

Margarita

0.09%

6 hrs

Martini

0.09%

6 hrs

Rum & Coke

*Includes additional surcharges added to Fines & Fees

0.12%

8 hrs

Long Island Iced Tea

brush title tbd giving back, one meal (or 4,500) a a time

Giving Back one meal (or 4,500) at a time The Phoenix council of the Society of St. Vincent de Paul (SVdP) is taking care of those in need by feeding, clothing, housing and healing through their numerous programs and services. Arizona Restaurant News asked SVdP more about their food- related initiatives including how local restaurants can help give back in a unique way.

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St. Vincent DePaul

1. How was St. Vincent de Paul started? What was the initial objective behind it?

In the Family Dining Room, located at St. Vincent de Paul’s main campus, there is also a salad bar. This dining room location is also unique in that food is served to guests in a restaurant-style. Guests are seated at tables that have linens and place settings and volunteers act as servers. Guests can choose what they would like to eat from a ‘menu.’ 4. In the past, you all have partnered with local restaurants/restauranteurs to have “restaurant takeover” events in the Family Dining Room. Please tell us about these events - who has participated and how did it go?

The Phoenix council of the Society of St. Vincent de Paul was founded in 1946 to feed, clothe, house and heal people in Arizona. Today, the chapter is the largest in the United States. Programs and services include five dining rooms, a food bank, thrift stores, a shelter, a medical and dental clinic and other support services for people who are homeless or working-poor. In 1949, the Phoenix chapter of St. Vincent de Paul partnered with a small diner to accept SVdP vouchers for meals to feed the hungry. As the need grew, the first official St. Vincent de Paul dining room opened in 1952. More dining rooms opened as the years went by until 1987, when our main campus on Watkins Road was built, housing the food warehouse. Currently we have five dining rooms in Phoenix, including the Family Dining Room located on our main campus. 2. How did the dining halls and food bank come about?

WHO

3. What might be a typical meal in a dining hall? How many meals are served every day?

We serve 4,500 meals every day throughout the valley. The meals vary each depending on donated food that is available, but meals will typically consist of a main dish and vegetables.

St. Vincent DePaul

St. Vincent de Paul has been really fortunate to find great partners for our mission to FEED. For a number of years, we’ve engaged with Sodexho, Hickman’s, Matt’s Big Breakfast, First Watch, and other food providers and restauranteurs. Many of them will come to our kitchen at the Watkins Rd. campus and deliver a feast for our guests. Earlier this year, Fox Restaurant Concepts (FRC) partnered with us to develop the Restaurant Takeover program, which provides restauranteurs an opportunity to conceive, prepare, and serve a meal in our Family Dining Room. Our guests do not know anything special is happening until they walk through the front doors and see white linens, handmade centerpieces, and 50+ volunteers, ready to serve a great meal. The FRC team delivered dishes straight from the menu of The Henry. One of our guests, through tears in her eyes, expressed her gratefulness by sharing that the dinner was the first time her

St. Vincent DePaul

6. In addition to the 5 dining halls, there is also a large food bank – please tell us more about this. Where does the food come from/go to? Our Food Reclamation warehouse receives over 6 million pounds of food every year, donated by community food drives, generous grocers, donors, and corporate partners. All donated food is cleaned, sorted and measured before being sent out to one of our five dining rooms or to our approximately 80 food pantries in Arizona. From the food pantries, over 400,000 food boxes are delivered to families through home visits each year.

children were able to try salmon. In October, Wildflower Bread Company participated in the Restaurant Takeover by serving up an incredible three-course meal that featured their beautiful salads, surf-and-turf, and homemade ice cream sandwiches.

5. Are there more opportunities for other restaurants to get involved? How would they go about doing this?

Guests come to St. Vincent de Paul dining rooms to stretch the budget – or sometimes, as a last resort. When they walk in and see a team of excited volunteers ready to deliver the best of what the Arizona culinary scene has to offer, it does more than feed their stomachs – as FRC describes, it “Feed(s) the Soul.” We would like to be at a place where there is one Restaurant Takeover event every month – to surprise our guests and restore a little bit of their hope. I think chefs will find SVdP to be warm and welcoming, not to mention spacious, as we have the largest commercial kitchen in the county! Chefs and restauranteurs don’t have to do it alone. How much fun would it be for everyone if we could partner chefs and concepts to create one incredible menu and serve one killer meal? And imagine what could happen if the chefs spent the morning in our Urban Farm and were able to use those fresh ingredients? I’d say we’re open to lots of ideas and scenarios… but the first step is to contact Ryan Corry , development officer at SVdP.

St. Vincent DePaul

7. You also have an Urban Farm? What kind of foods does this produce? Are they used in the dining hall meals?

Our Urban Farm includes nearly one acre of farmland that grows a variety of fruits and vegetables, such as kale, tomatoes, citrus, beets, radishes, chard and more. We also have an aquaponics system that produces tilapia and a robust composting program so that no food goes to waste. Once harvested, most of the vegetables are used in the kitchen to serve in our five dining rooms. 8. Are all of these different programs run by staff only or are there volunteers? 9. What kinds of positions are available for those whom might be interested in volunteering? And, how does one become a volunteer? We have several different volunteer opportunities, such as volunteering in the farm, Dream Center, dining rooms, thrift stores, food warehouse, Ozanam manor, bike shop, medical or dental clinic and more. Those interested in volunteering can visit our website to learn more and fill out an online volunteer application. Or they can call our Volunteer Services Office at 602-261-6886. Our programs are run by a combination of staff and volunteers.

St. Vincent DePaul

10.What are the greatest needs within all of these various programs?

Our greatest needs are more food donations to help support our food bank and volunteers who are interested in serving in our kitchen and dining rooms. We are also looking for more restaurants that are interested in participating in the “Restaurant Takoever” initiative in 2016.

St. Vincent DePaul

live & local

An Epic Celebration of All Things Live & Local

for a Good Cause

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Live & Local

The Boys and Girls Clubs of Greater Scottsdale and The Arizona Restaurant Association team up every year to put on Live & Local as it celebrates the best in Arizona food, music and spirits with an extensive culinary and entertainment lineup including local restaurant and beverage partners, celebrity mixologists, entertainers and more with proceeds benefitting the Boys and Girls Clubs of Greater Scottsdale. This year’s event held on Sunday, November 8th had over 2,000 people in attendance and with nearly 40 different food and beverage vendors – it is no wonder that this event has quickly become a favorite among Valley foodies and event goers.

Live & Local

Who Live & Local Benefits

The Boys and Girls Clubs of Greater Scottsdale was established in 1954 serving 282 youth in order to keep them productive and safe during critical non-school hours. Since then, the organization has added, built and expanded Clubs, served thousands upon thousands of more children and teens, and expanded their reach to communities across the Northeast Valley and in Indian Country. Today, they serve more than 18,000 youth providing the same mission service established 60 years ago.

Live & Local

Thank you to all of this year’s food and beverage sponsors!

Live & Local

Thank you to all of this year’s food and beverage sponsors!

Interested in being a food or beverage partner at Live & Local in 2016? Please contact the Arizona Restaurant Association at 602-307-9134. 32

Live & Local

with Steve Chucri & Michael Leichtfuss Arizona Restaurant News gets down to the nitty gritty with industry leaders. Off the Menu

Steve Chucri President and CEO of the Arizona Restaurant Association

Michael Leichtfuss General Manager of Ruth’s Chris of Scottsdale

What is your go-to restaurant in Arizona?

Capital Grille

Oregano’s Pizza Bistro

What is in your fridge right now?

Kids drinks and meals

Cheese and sausages from my cousin who owns Hoff’s Meats in Wisconsin

Dine out, we like preserving the future of our home gas cooktop and oven. After 14 years in the industry, restaurants have become our “home cooking.”

I work in dine out, so home cooked

Home cooked or dine out?

Salty or sweet?

Salty

Favorite childhood dish?

Mexican cheese crisp

Fish sticks

cookin’ for a cause

Cookin’ for a Cause

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Every year, thousands of people line up to taste over one-hundred freshly made salsas made by restaurants, businesses and individuals competing to make the best tasting salsa in their category.

According to the AHA, “bleeding disorders are life- threatening, debilitating, and expensive to treat with many physical, emotional and social challenges. A child with severe Hemophilia will spend over $150,000 annually to prevent bleeding. Some children and adults build up inhibitors to the treatment and the costs can exceed $1,000,000 per year. Failure to preventatively treat the disorder can result in prolonged painful bleeds that cause permanent and severe damage. Proper medical care and an ability to manage through the ‘insurance maze’ becomes paramount.”

Coming upon its 32nd year, My Nana’s Best Tasting Salsa Challenge is now a two-day-long festival featuring all the chips and salsa one could want in addition to live music, margaritas and cold beers. This annual culinary competition is the largest annual fundraiser for the Arizona Hemophilia Association . A volunteer- based non-profit that works to improve the quality of life of individuals and families affected by bleeding disorders, the Arizona Hemophilia Association (AHA) provides caring support, quality education and targeted advocacy aimed at enhancing medical care and insurance coverage throughout the entire state of Arizona. According to the National Hemophilia Foundation , “bleeding disorders are a group of disorders that share the inability to form a proper blood clot. They are characterized by extended bleeding after injury, surgery, trauma or menstruation. Sometimes the bleeding is spontaneous, without a known or identifiable cause. Improper clotting can be caused by defects in blood components such as platelets and/or clotting proteins, also called clotting factors. The body produces 13 clotting factors. If any of them are defective or deficient, blood clotting is affected; a mild, moderate or severe bleeding disorder can result.”

WHAT

Salsa Challenge

Both individuals and restaurants can compete in this two-day event – interested in participating in or attending the 2016 My Nana’s Best Tasting Salsa Challenge? Visit www.salsachallenge.com for more info.

Salsa Challenge

IS YOUR SALSA WORTH A DIP? PROVE IT! To enter, register at SalsaChallenge.com. 602.955.3947 32nd Annual

Steele Indian School Park 300 E. Indian School Rd. March 5 - 6, 2016 • 10am - 6pm

The best salsa wins a $1,000 cash grand prize plus a retail opportunity with El Sol Foods!*

The first 75 to register will receive a $50 Fry’s gift card.

P L U S :

Shake it up at our Margarita Mix-Off Competition*

39 * Some restrictions apply, details at www.SalsaChallenge.com For more info, please call the Arizona Hemophilia Association at 602.955.3947

Try something new

You are cordially invited to the

Culinary Competition

Come sample the region’s most innovative pork entrees prepared by some of the most talented Chefs from the Valley. Monday, January 25, 2016 6:30pm-8:30pm

East Valley Institute of Technology 1601 West Main Street Mesa, Arizona 85201

Tickets are $20 per person, seating is limited.

Proceeds to benefit the Arizona Restaurant Association Education Foundation

Please RSVP by calling 602.307.9134 or emailing tracie@azrestaurant.org

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2015 at a glance

At our 2015 Foodist Awards held on April 23rd at the Showcase Room in Tempe, AZ some highlights were What a year! 2015 At A Glance

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Chef Charleen Badman (FnB) won the Top Chef award while Chef Silvana Salcido Esparza (Barrio Café & Barrio Urbano) won the Food Pioneer award.

foo ist A W A R D S Celebrating Culinary Craftsmen

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FnB

Barrio Café

Little Cleo’s Seafood Legend

Dine Around Fall 2015

Perfect Pear Bistro

It’s the

most edible

SEPT 18-27

FALL 2015

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Passport Passport

to Flavor or

time(s) of the year!

ArizonaRestaurantAssociation Producedby the

Relaxas localchefs transport yourpalate to farawayplaces. Over 150of the Valley’s top restaurantsareparticipating ina 10day foodieextravaganza! $33 OR $44 COURSES FOR 3 OVER 150 RESTAURANTS 10 DAYS

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VisitArizonaRestaurantWeek.com toviewall restaurantsandmenus.

SPRING 2015

MAY 15-25

From May 15-25 Arizona foodies dined out enjoying the fare from well over 100 different restaurants for Spring Arizona Restaurant Week. During the fall from September 18-27 enjoyed a selection of over 150 participating restaurants. From sizzling Southwestern and soothing comfort foods to five-star dining and international fare – it’s all on the table during Arizona Restaurant Week – both Spring and Fall.

Little Cleo’s Seafood Legend

Sizzle

Southern Rail

Sip

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SIZZLE SIP SNAP

Savor the flavors of Fall with over 200 restaurants showcasing inspirational prix-fixe menus for Arizona RestaurantWeek

3 REASONS TO BOOK NOW

Pair a glass of wine or a cocktail with your meal from one of our beverage partners and benefit St.Vincent de Paul*

3 COURSES FOR $33 OR $44 1. Help fill someone’s dinner plate 2. Licking your plate clean is not frowned upon 3. No one can tell you that you should not have dessert View restaurants and menus online at ArizonaRestaurantWeek.com

Take a photo of your meal during ARW. Include the name of the restaurant with the hashtag #eatARW and tag us!We will select a gift card winner each day!

*select locationsonly

View restaurants and menus online at ArizonaRestaurantWeek.com 3 COURSES FOR $33 OR $44

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@azrestaurant

ArizonaRestaurantWeek

arizonarestaurantweek

First Ever Arizona Breakfast Weekend 2015 marked the inaugural Arizona Breakfast Weekend. From July 30-August 2, diners enjoyed special breakfast dishes or menus at over 50 participating restaurants. Priced at either $7, $15 or $25 – everything from stuffed French toast to breakfast tacos were on the menu with some even including a mimosa or bloody mary! It was a hit and we look forward to rising and dining again in 2016!

Sumo Maya

The ARA’s annual fundraiser, the ARA Golf Classic was held on November 16th and despite being one of the windiest days of the year, nearly 200 golfers from the restaurant industry came out and enjoyed great food and drinks and networking opportunities all while brushing up their golf game. With all these big events come a big thanks to all of our sponsors throughout the year – 2015 would not have been as great without your all of your hard work and generosity! We look forward to continuing to work with you in the New Year!

Golf Classic

an eventful 2016

The association is committed

to giving its members the

very best in professional

development, business

opportunities and a vibrant

industry community.

Attend one (or all) of our

Mark your calendar: Arizona Restaurant Association Events

2016 events to build invaluable

connections and increase

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your competitiveness with

business-building strategies

and operational innovations.

January 16 Arizona ProStart Invitational - 2016

Northern Arizona University, School of Hospitality

Dine Around Spring 2015

April

JULY

28 31 to

3 to 6

Restaurant Leadership Conference – Arizona

Arizona Breakfast Weekend

Foodist Awards

SEPTEMBER

National ProStart Invitational - The Gaylord, Dallas, Texas

1 to

Restaurant Week First Bites Bash

TBD

may

16 25 to

Arizona Restaurant Week – Fall

21 24 to

NRA Show

OCTOBER

Restaurant Week First Bites Bash

TBD

ARA Fundraiser

TBD

20 29 to

Arizona Restaurant Week – Spring

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brush title tbd philanth opic foodies:

Philanthropic Foodies:

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How Restaurants can give back

• Watch the news, and read local newspapers. Restaurants often donate food to emergency-aid workers and community residents after a disaster. You can also find out about community festivals and other events where your restaurant could provide food. • Donate part of your sales to hunger-relief programs or find a benefit in your area. Supporting anti-hunger initiatives and programs that address food waste are logical fits for the restaurant industry.

In case you needed some more ideas on how to get involved and give back here are a few ideas from the National Restaurant Association: The first step is to decide which charitable activity fits with your restaurant. There are many charities worthy of your time and commitment, but you should pick one or more organizations that feel right. Consider these options: • Look for existing community events that you can support. Many communities hold “Taste of” events for

HOW

which the local restaurant association, chamber of commerce or nonprofits organize to provide a fun-filled day of food and entertainment to benefit a particular cause or charity.

Currently, nearly one in five children in America lives in households that struggle to put food on the table. To get involved in this nationwide effort to end childhood hunger, go to Share Our Strength to find a fundraiser in your area. leftovers, consider this a special service. Use your buying power to purchase large quantities of food at wholesale prices and/or cook extra food to donate. For more information about food banks in your area and especially non-perishable foods, check out Feeding America . Food Donation Connection also can find local charities that

• Ask your customers for inspiration. For example, you

might hear about a local charity that they regularly support. Your customers can act as a link between you and the community, and they feel that businesses have a responsibility to give back.

• Donate surplus food to a food bank. If you don’t have

• Identify a meaningful cause. The most successful

community programs and partnerships are ones that have special meaning to you and/or your employees.

accept prepared, perishable food and can help you realize the tax benefits for making donations. • Designate a percentage-of-sales day. Many companies select a day (typically a Monday or Tuesday when restaurants tend to be a little slower) to donate a percentage of sales to a given charity. You could poll your customers to find which charities they support and ensure your selection resonates with them.

94%

80 percent of consumers agree that restaurants are good corporate citizens

of restaurants make charitable contributions

(National Restaurant Association)

$ $3 Billion the total number of charitable giving by America’s restaurants (National Restaurant Association)

• Work with your local schools. You could sponsor a local school and provide students with special luncheons and prizes in exchange for

reaching attendance and coursework goals. Valentinos and Red Robin are great examples of local school engagement. You could also provide apprenticeship opportunities to interested students.

• Host a holiday celebration for people at risk of hunger or others in need.

More than a Meal: Arizona Restaurants that serve up more than just a meal for their communities Giving back to their communities is something that many Arizona restaurants do, not only during the holidays, but year-round. Their generosity comes in many forms from feeding the hungry to raising money for a specific charity that is meaningful to them. Here we highlight just a few Arizona restaurants and what they are doing to give back:

• Z’Tejas Southwestern Grill – this year they launched a new corporate giving program, Cornbread for A Cause, to raise funds from sales proceeds of their cornbread to benefit the Phoenix Children’s Hospital Foundation. • Fox Restaurant Concepts – choosing a few select organizations each year to support, FRC has supported Expect More Arizona, The Boys and Girls Clubs, NotMYkid and Teach for America in the past. FRC has also partnered with the Society of Saint Vincent de Paul to cook in their dining hall for some of the people they serve. • Pizza Hut of Arizona & Hot Pizzas LLC – partnering together, the two franchises – comprising of 68 restaurants total – spent the month of March 2015 fundraising with customers as part of their Deliver Hope campaign on behalf of the Phoenix Children’s Hospital this spring. Raising over $41,000 in total which contributed to lifesaving clinical care, research, community outreach efforts and so many other programs at the Phoenix Children’s.

Z’Tejas

• Grimaldi’s Coal Brick-Oven Pizzeria – Contributing to a range of non-profit organizations, supporting community volunteers and providing pro-bono services, Grimaldi’s is committed to caring for their local communities. In the last year, they have donated over $100,000 in gift cards and food donations in addition to the countless hours of volunteer time their team members contribute. • LongHorn Steakhouse – with each new LongHorn Steakhouse restaurant opening, they donate a portion of proceeds from pre-opening training events to help local organizations in need. During the holiday season, in lieu of holding their own holiday celebration, each LongHorn participates in giving to charity.

Longhorn Steakhouse

Grimaldis Pizzeria

arizona heroes to hometowns

Arizona Heroes to Hometowns When Kathy Pearce’s son came home after being injured in Iraq 11 years ago, she found that in addition to the adjustment of settling back into everyday life, there was a lack of local support for wounded service members. It was with this in mind that in 2011 she formed Arizona Heroes to Hometowns.

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Arizona Heroes to Hometowns

Designed to “welcome home our wounded service members who, because of injuries sustained, can no longer serve in the military” and assist them in the transition back into their community. In addition to peer mentoring, financial seminars and other services, a main component of their work focuses on establishing a support network for service members and their families. Once a month, a different local restaurant hosts about 30 service members and their spouses for “Dinner for the Injured Troops,” giving them a chance to socialize and connect with others in similar situations. The Arizona Restaurant Association has been proud to help connect Arizona Heroes to Hometowns with restaurants that have been gracious and willing to host these dinners. Is your restaurant interested in hosting a Dinner for the Injured Troops one month? If so, please contact Kathy Pearce at 480-330-1632 or kathypearce1@cox.net.

For more information please visit: www.azheroestohometowns.org

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P 602.307.9134

F 602.307.9139

FLAgSTAFF 928.174.1891

PHoENIx 602.271.9114

TucSoN 520.631.0952

azrestaurant.org

Ask about this SPEcIAL oFFER — email us at ARAmembers@missionlinen.com .

UPGRADE YOUR POS UPGRADE YOUR BUSINESS! Leapset’s next generation POS is powerful, affordable and designed specifically for restaurants.

SOLUTIONS AND SERVICES G O B E Y O N D F O O D by

Exclusive health care pricing and solutions for Arizona Restaurant Association members advantages for your ARA member business: } Health care reform guidance and solutions } New health care discounts for NRA/ARA members } Lower-cost medical products } Bilingual resources for Hispanic/Latino owners, operators and employees Together, the National Restaurant Association (NRA), Arizona Restaurant Association (ARA) and UnitedHealthcare offer special

New Discounts Available

SYSCO COUNTS

MOGL

LEAPSET

INSIGHTS GUEST MANAGER

At Sysco we understand that stocking your kitchen with food and supplies is only part of the equation.

Find out what the ARA and UnitedHealthcare can do for your business. Contact your broker, the ARA or Clinton Wolf at (312) 348-7064 or clinton_v_wolf@uhg.com.

www.gobeyondfood.com

GO with reduced costs GO with guest management GO with online ordering GO with repeat customers GO with driving sales GO BEYONDFOOD.COM

©2014 United HealthCare Services, Inc. Insurance coverage provided by UnitedHealthcare Insurance Company or its affiliates. Administrative services provided by United HealthCare Services, Inc. or their affiliates. Health Plan coverage provided by or through UnitedHealthcare of Arizona, Inc. UHCAZ721929-000

Full Service Distributor • Business Solutions • Exclusive Brands •

90 Years of Service

At Shamrock Foods, we treat customers as friends, and all associates as family. As your full service distributor, we are proud to offer endless solutions for your business needs.

Contact Shamrock Foods today for more information! 800.289.3663 • shamrockfoodservice.com

Fresh Produce • Full Service Beverage Department • Shamrock Farms Dairy • Grocery • Meat Facility with Custom Cuts

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