3333 E Camelback Road, Suite 285 Phoenix, AZ 85018 P 602.307.9134 F 602.307.9139 azrestaurant.org
On Sunday, November 5th we will take part in joining and supporting the Boys and Girls Clubs of Greater Scottsdale for another year of Live and Local – a food and beverage centric festival celebrating all things live and local. We hope to see you out there! And lastly, to round out the year, we have our first annual ARA Top Golf event on Monday, November 20th to gather our industry both partners and restauranteurs to get together for a friendly round of golf. What better way to network and end the year with industry colleagues and some great food and fun? Will we see you there?
Ensuring the success of Arizona restaurants is a top priority for the Arizona Restaurant Association. That is the ultimate goal behind all that we do here at the ARA. From educational forums to weekly e-newsletters to Arizona Restaurant Week(s), all that we do has one final end goal and that is to see our industry flourish and prosper. Our final events of the year are all centered on bringing the restaurant industry together and celebrating each other’s successes, networking, making new connections and giving back to the community. On Thursday, October 19th we have our 5th annual Foodist Awards celebrating the best and brightest in Arizona’s food and beverage industry – interested in attending? Secure your seat today!
We look forward to seeing you soon and hope you will consider joining us as we finish out 2017!
Steve Chucri President & CEO, Arizona Restaurant Association
message from chairman
Feature especially members, to learn about and get involved with the advocacy efforts made by the Arizona Restaurant Association. Without the focus on advancing policies, issu s and c ndidates that have our industry’s perspective, we wouldn’t have a seat at our own table. Arizona Restaurant Association, serving as the political voice for the state’s restaurant industry to ensure the industry’s continued success. Our voice has to be heard when decision on city, state and federal policies are being made – it is important that the political and business leaders of our state understand that our industry matters. The ARA’s advocacy efforts are instrumental in ensuring that we have the ability to grow, expand, compete and hire the exceptional talent we all need in our restaurants. I encourage everyone in the restaurant industry,
It is safe to say that to own or manage a restaurant has its fair share of challenges. Here at the Arizona Restaurant Association, we try to remove obstacles, challenges or regulations that might be in the way so you can focus on your restaurant’s prosperity. In addition to that, try to ensure that our members have an understanding about the policies that impact our businesses, families and futures. The ARA serves as a resource for new or expanding restaurants, communicates our needs and ideas to elected officials and initiates or monitors any legislative activity that impacts our businesses. The ARA Political Action Committee (PAC) is dedicated to funding issues and candidates that hear, observe and respect the needs of our industry. Arizona’s restaurant industry is leading the country for year-over-year sales growth. We are creating more job opportunities than any other state for the next decade. I would say that is some- thing to be proud of and something we must cherish and protect. I am proud to serve as Chairman of the Board of Directors for the
Sincerely, Skip Chase Skip Chase
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brush title tbd top tips for arizona restauran week
for a successful Arizona Restaurant Week
By The Arizona Restaurant Association
1. Save the Date – the ARA puts on two Arizona Restaurant Week’s per year in Spring and Fall. The timing is usually the last 10 days of May and 10 days in mid-September. Dates are announced in January of each year so make sure to sign up early (ARA members even save money!) and start planning your menus and marketing for the event! The ARA receives tons of calls from guests asking when menus will be up so they can plan and make reservations – the sooner you send in your menu, the more eyes will see it! 2. Something Different –Think outside of the box and create something that keeps within your price points and is profitable for you but provides guests with new flavors, tastes and experiences.
3. Show off – we know many of the participating chefs and restaurants put a lot of time and thought into curating their ARW offerings, take some pics and send them to the ARA so we can help you promote your ARW menu on social outlets! Let us know what’s special, unique or different. Did you include a glass of wine or a beer this time? Tell us so we can help promote YOU. 4. Spread the word – make sure to promote the fact that your establishment is participating in ARW through your e-newsletters, social media platforms, website and in-store.
Proud partner to the Arizona Restaurant Association
brush title tbd resta ran r nds
Restaurant Trends – Changing Times
By Kevin Barko, Sysco Foods of Arizona
potential profit has been too tempting to pass up for many operators. Look to see more breakfast options out there as well. Rumor has it that Eggslut is coming to Arizona. Snooze (based out of Denver) has been queuing 1 hour ines consistently for a while now; the breakfast scene is only going to get more interesting as more operators throw their hat in the ring. Grab and go has grown up…move over “Lunchables” and look out for GO Go Gocce. Look in any cold merchandiser these days and you’re bound to see some pretty sophisticated stuff including charcuterie and cheese plates,
The restaurant model as we know it has been changing in many ways during the last decade and the trend continues. The last paradigm shift was the move toward “fast casual” and the elimination of table service in many concepts. Three things that will continue to trend are the move to better “grab and go” options, more restaurants serving all three day parts and “take home kits” which allow customers to skip the line and enjoy their favorite dishes in the comfort of their own home. Breakfast is one of the fastest and most profitable day parts to serve and more restaurants are choosing to open their doors early to try and capture some extra revenue. Of course there are costs involved including added labor and utilities, but the
artisan sandwiches (not shaped like a triangle), yogurt parfaits with Chia seeds and dried fruit and fresh salads designed to eat on the go. Nutrition and food quality has continued to improve in this category and there is no end in sight. Another form of “grab and go” is the meal kits that some restaurateurs have been offering for a while now. Mise en place for their most popular dishes can be purchased and taken to finish at home. More and more customers are choosing to skip the wait and take their favorite dish home. After all, the pizza segment has been doing this for years so consumers already understand the model. What a great idea for a cozy date night, grab the kit on the way home and cook together without all the measuring or shopping for custom ingredients. What’s next? Surge pricing! On a recent trip to NY City I spent an hour and a half waiting to order a bowl of noodles at Momofuku that had a menu price of $15…I would gladly have paid $20-$25 for the same bowl of noodles at this world famous location without even batting an eyelash were I able to skip the wait. Look to see this evolution as consumers already understand this logic in other realms like Uber of buying premium passes to amusement parks which allow you to skip the wait.
5 food trends
5 Food Trends to Put on Your Menu
Plant-based protein alternatives to beef burgers, like this one, are rising in popularity.
By The National Restaurant Association
Datassential research illustrates five big trends: Plant-based foods Veggies, fruits, nuts, beans and legumes top the foods perceived as healthy, Molde said. In addition, plant-based protein alternatives to beef burgers are on the rise. One in five U.S. consumers say they’re looking to limit red meat in their diets. Items like black-bean and quinoa patties, falafel and chick peas, are experiencing huge growth. Chia is popular, too. It’s used in baked goods, like muffins, breads and cakes, and Jamba Juice launched a Chia-turmeric Passion Pudding Cup this year as well.
Do you know what consumers want to eat? If you guessed plant-based protein, alternative milks and nut butters, sustainable foods or sprouted grains, you’re on the money, dietitian Marie Molde said during our recent dining trends webinar. The webinar, called “The New Healthy Healthy,” showcased popular menu trends. Molde, who works for food marketing research firm Datassential, said anything “healthy” is popular. Here’s what doesn’t attract as much interest anymore:
A chia pudding cup with fresh berries
Cholesterol free foods
Two-thirds of consumers say what they eat and drink is impor- tant to them. It tops personal fulfillment and ranks ahead of career fulfillment, spirituality and religion. And when it comes to making food choices, consumers are about overall longevity, sustained energy and mental sharpness.
Alternative milks and nut butters
Molde said there’s been 30-percent growth in “cow-nterfit” non-dairy milks in the last four years. One in 10 menus across America has alternative milks, made with ingredients like soy or nuts, on it. As far as alternative nut butters go, they’re everywhere. “The popularity of almond butter has increased 121 percent; cashew butter, 998 percent; and pistachio butter, 348 percent. Also, almond butter in smoothies, cookies and baked goods is prolific.”
Sprouted grains are becoming more mainstream on menus today
Alternative milks, made from items such as nuts, are gaining in popularity
We’re seeing a shift toward sprouted grains, which straddle the line between a seed and a plant and offer a host of health benefits, Molde said. In 2017, Au Bon Pain introduced its Signature Farmhouse Omelet sandwich on toasted sprouted grain bread and Starbucks started offering a sprouted grain vegan bagel.
Exclusive health care pricing and solutions for Arizona Restaurant Association members
Seafood and coffee are the two categories of sustainable foods being marketed most on chain menus now, according to Molde. Rubio’s recently did a salmon taco limited time offer using sustainable salmon and McDonald’s offers sustainable coffee and espresso drinks. “It’s interesting to think about where else we might see this continue within the chain realm because we know it’s not an easy thing for the big operators to achieve.” What other trends are on the rise? For starters, there’s gluten-free and vegan/vegetarian options to focus on. And don’t forget about algae. That’s right. Spirulina, known to fight disease and cancer, is showing up in beverages, smoothies and parfait bowls.
COMING SOON! N E W N R A A S S O C I A T I O N P L A N
Together, the National Restaurant Association (NRA), Arizona Restaurant Association (ARA) and UnitedHealthcare offer special advantages for your ARA member business:
} Exclusive discounts on group medical plans and specialty benefits for NRA/ARA members* } New NRA Health Benefits Association Plan option for small employers in the hospitality industry – COMING SOON! } Health care reform guidance and solutions } Wellness programs and services designed to help improve employee health, productivity and retention
Rubio’s recently put fish taco made with sustainable salmon on its menu
Find out what the ARA and UnitedHealthcare can do for your business. Visit uhctogether.com/ara. For more information, contact Alliah Sheta at firstname.lastname@example.org.
Exclusive Health Care Pricing and Solutions from UnitedHealthcare
To address the diverse health care needs of the hospitality industry, the Arizona Restaurant Association (ARA) and the National Restaurant Association (NRA) continue to work with UnitedHealthcare through the hospitality associations alliance program to help provide easier access to health care coverage for hospitality employers, employees and their families. UnitedHealthcare offers exclusive health care pricing and solutions for every size NRA/ARA member business – including small, midsize and large employers: • COMING SOON for small businesses: New NRA Health Benefits Association Plan option for fully insured hospitality groups with 2-99 eligible employees • For businesses with 51 or more employees: Up to a 5 percent discount on manual medical rates for fully insured groups with 51 or more eligible employees • For large self-funded businesses: An annual invoice credit of up to 5 percent on administrative fees for new ASO medical products for self-funded groups with 100 or more eligible employees
• For businesses of all sizes: Up to a 5 percent discount on specialty benefits products (dental, vision, life, disability, accident and critical illness) for fully insured groups – in addition to all other discounts including bundling benefits programs
Health Care Reform Guidance and Solutions
Amid the ever-changing health care regulatory environment, UnitedHealthcare also helps provide NRA/ARA members with the latest health reform facts, guidance and solutions to navigate potential changes and opportunities. One of its main goals is to offer easier access to cost-effective health care coverage and related products and services to members, while helping them comply with state and federal regulations.
New NRA Association Plan Option for Small Employers – Coming Soon!
A new NRA Health Benefits Association Plan will be available soon to quote as an option for NRA/ARA hospitality member groups. The NRA Association Plan is a health benefits solution insured and serviced by UnitedHealthcare and focused on small employers with 2-99 eligible employees. This solution can offer NRA/ARA members some of the same advantages of
large employers regarding more health plan designs for product and potential pricing flexibility. Watch for more details over the next few months. The NRA and ARA chose to work with UnitedHealthcare because of its wide range of innovative products and services. UnitedHealthcare features an expansive network of more than 1 million physicians and care professionals, and 6,000 hospitals and other care facilities nationwide; various online tools and resources; and several wellness programs designed to help improve employee health, productivity and retention. In addition, voluntary benefit programs are available for dental, vision, life and disability insurance products. Interested in learning more? Visit www.uhctogether.com/ara. Or contact Alliah Sheta at email@example.com. Some restrictions and exclusions apply. Discounts are available only to members of the National Restaurant Association and its state restaurant association partners; and may vary by location and group size. Insurance coverage provided by or through UnitedHealthcare Insurance Company or its affiliates. Administrative services provided by United HealthCare Services, Inc. or their affiliates. Health Plan coverage provided by or through a UnitedHealthcare company. This alliance program is designed specifically for the hospitality industry to help meet your health and wellness needs.
brush title tbd perfect pours mean profit
By Chuck Noll, Crescent Crown Distributing
From time to time we talk about draught quality and how important it is to selling beer. Get a reputation for doing things right and customers will come calling. Conversely, get a reputation for having off flavor beer, and you may see draught sales slow considerably. Here are some ways to maximize your draught quality from the Brewers Association. temperature, there are still many things that can keep beer from being served at an optimal 34-38 degrees. The most common is excess opening and closing the door. Do you store food items in your beer cooler? Does the door open and close countless times during the Temperature is key. While there is no doubt that your cooler is set to the right
day? Is it left open when morning or evening prep is going on? If so, chances are your actual temperature is closer to 50 degrees. This starts to warm the beer and more importantly the beer lines, making it almost impossible to serve a proper beer. Another concern is under ordering on kegs. When beer is delivered, even from a refrigerated truck, it may have warmed up beyond the proper serving temperature. Beer should sit at least 24 hours in your cooler to acclimate to the right temperature prior to tapping. Consider ordering a little extra to avoid tapping the day of delivery, it will help your draught quality and ultimately your yield.
Is your draught system properly balanced and maintained? A properly balanced system should pour beer (not foam) at the rate of about two ounces per second. If your system is not doing this, then have it looked at. Chances are it is a quick fix and all of a sudden your beer is pouring properly. The other key is proper line cleaning. No more than two weeks should go by between cleanings. Also, make certain that whoever is doing your line cleaning is doing it properly. A recirculating pump is best and it should run for at least 20 minutes. Make sure the faucets are taken apart and cleaned; Couplers should also be taken apart and cleaned, but not necessarily every two weeks. Give your faucets the napkin test after they are cleaned…if a napkin is stuck in the faucet and comes out dirty, they were not cleaned properly. Proper glassware is also key…clean, dry glassware is critical to a customer’s enjoyment of a good beer. Proper washing and drying is important – use a proper no suds detergent to wash your glasses, make sure they get scrubbed with a brush, and then properly rinsed and sanitized (always heel in, heel out). Glasses should be dried upside down on a wire rack and never towel dried. If possible, make sure you wet the glass just prior to serving. Doing so removes any traces of sanitizer or dust, slightly chills the glass and promotes head formation. Chilling the glass is fine, but avoid actually freezing the glass.
Ice crystals will form and create foaming problems while filling. Not to mention, you stand a chance of freezing sanitizer to the inside of the glass resulting in off flavor beer. Finally, make sure the beer is poured properly. Hold the glass at a 45 degree angle so the beer will pour down the side of the glass. Grip the tap handle at the base, never at the top, and open the faucet quickly…opening slowly promotes foaming. As the glass fills, gradually bring it upright and pour down the middle to form a proper head on the beer… close the faucet quickly to avoid overflow. Some absolute don’ts - Never touch the glass with the faucet; never touch the beer or foam with the faucet and never open the faucet part way. When a draught beer is properly poured, customers are satisfied, retailers maximize efficiency and profits, as well as create loyalty amongst the consumers and brewers are confident their beer is properly poured and presented.
For more detailed information on improving and maintaining your draught quality check out www.draughtquality.org .
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To learn more, contact Angela Ihry 605.940.9861 or firstname.lastname@example.org heartland.us
October marks the two- year anniversary of the U.S. migration to EMV smart-chip enabled payment technology Despite the fact that the migration was accompanied by a card-present fraud liability shift to the party using the least secure technology, Visa reports that only about 2 million U.S. merchants have transitioned to this new level of technology. This leaves nearly 67 percent of U.S. merchants vulnerable, as fraudsters turn their focus to non-EMV enabled businesses. EMV, which stands for Europay, MasterCard and Visa, is the global standard for cards equipped with computer chips and the technology used to authenticate chip-card transactions. EMV cards are embedded with a smart chip that
creates a unique transaction code that cannot be used again, improving the payment security for consumers.
How criminals take advantage
According to the Verizon 2017 Data Breach Investigations Report, Accommodation and Food Services was “the top industry for Point of Sale intrusions.” While this isn’t a new problem – hotels and restaurants have been plagued by counterfeit, stolen and cloned credit card activity for years – the liability shift has further highlighted the issue. Criminals prefer magnetic strip cards. When criminals purchase credit card numbers, the data – regardless if it is magstripe only or EMV technology – is loaded on a standard magstripe counterfeit card. If they attempt to use the counterfeit card as an EMV-enabled terminal, the terminal can detect that the card being used has EMV capabilities and the system will prompt the fraudster to “dip” the card instead of swiping. Attempts to process the transaction without “dipping” the EMV enabled card will be declined. Some fraudsters have been scamming your businesses for years without you knowing about it because, previous to the liability shift, the issuing bank was taking the loss. All the scammer has to do now is call the credit card company after
their card is swiped at an old terminal and claim the charges on their chip-enabled card weren’t accurate, leaving you to empty your pockets. While the chargeback amount may not be big, it wouldn’t take many of these false chargebacks to really cut into your profits. Without the ability to accept EMV transactions, business owners are seeing liability shift charge- backs for which there is no defense.
If upgrading to EMV simply isn’t an option for your business, here are a few tips you can use to protect yourself from fraudsters.
• Verify that the last four digits of the card number match the last four digits on the printed receipt
• Compare the signatures on the card and receipt
• Check cards for legitimate features like holograms, logos, CVV/CID/CVV2 and AVS verification, etc.
• Never rerun a card if it declines – for any reason
EMV chip technology improves security by providing card authentication. However, the most advanced credit card thieves can rewrite the magstripe, tricking even new EMV chip- reading machines to think the card is chipless when swiped. If you have purchased the EMV card-reading equipment, but are
not encrypting transactions as part of your upgrade, your business may still be at risk. While EMV-enabled terminals offer increased security and reduces credit card fraud, you need to employ a comprehensive approach for the best security. • Tokenization – replacing card data with a “token” protects card data while at rest in your POS system. This is particularly imperative in a hotel environment, where customer data is typically stored for days, weeks or even years. Even if your system is hacked, tokenization makes the data stored in it unusable to cybercriminals. • End-to-end Encryption – this powerful technology removes card data from the merchant’s network, protecting the data in transit so it cannot be intercepted or monetized. Association of Certified Fraud Examiners, nearly 50 percent of small businesses fall victim to fraud as some point in their business life cycle. Every business should have a plan in place for how they will handle an incident, should one occur. Containing the breach, responding quickly and communicating appropriately is the best way to prevent reputation damage and stem losses. • Incident Management Program – According to the
Heartland Secure combines EMV, tokenization and end-to-end encryption together to give your business the most comprehensive security solution on the market. We are so confident in our ability to protect credit card data the moment it is used, we offer an unprecedented breach warranty to all merchants who are Heartland Secure and employ Heartland Secure-certified devices for as long as they are processing with Heartland, at no additional cost. To learn how Heartland Secure could help your business protect against fraud, please contact Angela Ihry, 605-940- 9861, email@example.com
sourcing seafood safely
Association with special guest speakers from The Cheesecake Factory, Liberty Asia and the Monterey Bay Aquarium.
Did you know that nearly 90 percent of seafood consumed in the United States is imported with little supply-chain transparency? Because there isn’t a lot of information on how it’s caught, operators know little about the sourcing of the fish they serve and whether or not the employees hired to catch it were treated properly and paid fairly. A 2015 State Department report found endemic labor problems in the global supply chains of agriculture, fishing and aquaculture. Learn How to Source Your Seafood Safely
The webinar will focus on:
How and why the Cheesecake Factory took on this issue
Where the problem of forced labor exists
How and why it still occurs
How your brand could get hurt
How you can work with suppliers to minimize your risk The free, 1-hour program will help you navigate the safe purchase of seafood so you can avoid any reputational risk. Register today. Feature
To help operators better understand the issue, we’re holding a webinar explaining how the fish they serve is procured.
Join us June 20 at 2 p.m. EDT for “Don’t get hooked by illegal fishing practices,” hosted by the National Restaurant
By The National Restaurant Association
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