I NSP I RAT ION FOR TRANSFORMI NG THE BUS I NESS OF FOOD
2018 Legislative Session
FOOD ALLERGIES P R E P A R I N G F O R
THE MAGAZ I NE OF THE AR I ZONA RESTAURANT ASSOC I AT ION
This issue of Arizona restaurant News provides an overview the 2018 legislative session, a mid-year glance at culinary accomplishments and food trends, and tips and tricks for a well-rounded beer selection, perfect pour and draught care.
2018 LEGISLATIVE SESSION Dive in for a brief recap of the 2018 legislative session, and learn about the who’s who of the 2018 State Legislature.
4 4 features
FOOD TRENDS 2018 Join us as Christina Barrueta takes you on a food trend tour through our state.
Success in 2018
PREPARING FOR FOOD ALLERGIES The evolution of the allergy menu.
Explore this global hub of industry news and commentary on food, drink, design and more.
REMAINING 2018 EVENTS
Get to know Arizona’s food scene through stories, interviews and conversations with industry insiders.
FOOD SLEUTH: 2018 FOOD TRENDS
Learn from the best with this business know-how guide filled with ideas, tips and resources.
THE GUIDE TO DRAUGHT QUALITY AND THE PERFECT POUR
ARIZONA PRO START
HOW TO MAKE A DECISION ON YOUR BEER SELECTION
SHAMROCK AND NIRVANA
HOW TO BE ALLERGEN AWARE
NewTax Law + Your Restaurant Find out how your business can benefit.
President & CEO Steve Chucri
Membership, Vice-President Jana Shelton
Chief Operating Officer Dan Bogert
ProStart & Education Foundation, Manager Paula Bugg
2018 Media Kit 3333 E Camelback Road, Suite 285 Phoenix, AZ 85018 P 602.307.9134 F 602.307.9139 azrestaurant.org
We are an industry of innovative, forward-thinking individuals. The past six months have brought changes to our industry both here in Arizona as well as nationwide.
whether you were participating as a restaurant or a consumer, that you had a great experience and are looking forward to Fall as much as we are. On the political front, the state legislative session has wrapped up for the year, however our work constantly evolves and is never done. We continue to work on ballot initiatives, voter education and press ensuring the most positive of changes for Arizona’s restaurant industry. And there is more to come... during the back half of 2018, we will continue to celebrate our industry with Fall Arizona Restaurant week taking place in late September, our Foodist Awards on October 4th, and our marquee philanthropic event Live and Local benefitting the Boys and Girls Club of Greater Scottsdale on November 11th. Ensuring the success of our restaurants in Arizona is the heartbeat of what we do at the Arizona Restaurant Association. As your go to resource, we continue to ensure that our members are kept up-to-date and educated on all changes taking place that impact our industry. Featur
With the year half way gone, we reflect on the great start we have had thus far. In March, twelve of our ProStart high school teams competed at the state level to vie for the title of Arizona State ProStart Champion in the Culinary and Management fields. The two winning teams, Mountainview JTED for Culinary and Apollo High School for Management, went on to represent our great state at the national competition in Rhode Island this past April. Though they did not come home with a trophy, they returned with invaluable feedback and experience that will help carry them through their culinary careers. The 2018 Spring Arizona Restaurant Week had record participation, with over 150 local restaurants. You may have seen highlights on social media or bus stops around the valley – either way, I hope that
Steve Chucri President & CEO, Arizona Restaurant Association
message from chairman
From my tenure in our industry, it is safe to say it has its fair share of challenges. Here at the Arizona Restaurant Association, our goal is to remove the obstacles causing those challenges, while helping to create change in regulations that might be in the way, so you can focus on your restaurant’s prosperity.
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Feature In addition to that, we try to ensure that our members have an understanding about the policies that impact our business, operations and employees. The ARA serves as the go to resource for new, tenured, and expanding restaurants, and communicates our thoughts, needs and ideas to elected officials. The ARA Government affairs team monitors all legislative activity that impacts our business. The ARA Political Action Committee (PAC) is dedicated to funding issues and candidates that hear, observe and respect the needs of our industry. I am proud to serve as Chairman of the Board of Directors for the Arizona Restaurant Association, serving as the political voice for the state’s restaurant industry to ensure the industry’s continued success. It is of the utmost importance that our voices are heard when decisions on city, state and federal policies are being made, and that the political leaders of our state understand the impact of our industry. The ARA’s advocacy efforts are instrumental in ensuring that we have the ability to grow, compete, hire and foster the best talent in our restaurants.
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2018 Legislature The laws and regulations in your city, county, and state have a major impact on your business. New ordinances, fees, regulations, state laws, and enforcement standards can alter the way you do business and even your profitability. It is critical that Arizona restaurants have a strong voice when decision makers are considering these changes. The ARA’s government affairs team is that voice for you, and your connection to your communities, health departments, cities, counties, and state officials. controlled by Republicans. The GOP held 35 out of 60 seats in the House and 17 out of 30 seats in the Senate. Since their election in 2016, five legislators have resigned or been expelled. Rep. Phil Lovas (R) resigned on April 17, 2017 to take a position with the Trump administration. Rep. Jesus Rubalcava (D) resigned on July 28, 2017 amidst accusations of misuse of public campaign-finance funds. Both Sen. Steve Montenegro (R) and Sen. Debbie Lesko (R) resigned, in late 2017 and early 2018 respectively, to run in the special election in Congressional District 8 to replace Congressman Franks after this resignation due to sexual harassment allegations. One of the most memorable moments occurred when the House voted to expel Rep. Don Shooter (R) after a series of sexual harassment allegations and an investigation. The explosion of Rep. Shooter marked the first time a sitting legislator was removed from office since 1991. Here is a brief overview of the 2018 Legislature In 2018, the both chambers of the Arizona Legislature were
Arizona House of Representatives
Speaker of the House J.D. Mesnard
President of the Senate Steve Yarbrough
Majority Leader John Allen
Minority Leader Rebecca Rios
Majority Leader Kimberly Yee
Minority Leader Katie Hobbs
Majority Whip Kelly Townsend
Speaker Pro Tempore T.J. Shope
Asst. Minority Leader Randall Friese
Minority Whip Charlene Fernandez
Majority Whip Gail Griffin
President Pro Tempore John Kavanagh
Asst. Minority Leader Steve Farley
Minority Whips Lupe Contreras (left) Martin Quezada (right )
Republican Members Brenda Barton Vince Leach Rusty Bowers David Livingston Paul Boyer Darin Mitchell Noel Campbell Paul Mosley Heather Carter Jill Norgaard Todd Clodfelter Becky Nutt Regina Cobb Kevin Payne Doug Coleman Tony Rivero David Cook David Stringer Tim Dunn Maria Syms Eddie Farnsworth Bob Thorpe Mark Finchem Ben Toma Travis Grantham Michelle Udall Drew John Michelle Ugenti-Rita Anthony Kern Jeff Weninger Jay Lawrence
Democrat Members Lela Alston Mitzi Epstein
Republican Members Sylvia Allen Nancy Barto Sonny Borrelli Kate Brophy McGee
Democrat Members Sean Bowie David Bradley Oliva Cajero Bedford Andrea Dalessandro Juan Mendez Robert Meza Catherine Miranda Lisa Otondo Jamescita Peshlakai
Richard Andrade Diego Espinoza Venona Benally Rosanna Gabaldón Isela Blanc Sally Ann Gonzales Reginald Bolding Daniel Hernandez Kelli Butler Ray Martinez Mark Cardenas Tony Navarrete César Chávez Gerae Peten Ken Clark Pamela Powers Hannley Eric Descheenie Macario Saldate Kirsten Engel Athena Salman
Judy Burges Karen Fann David Farnsworth Rick Gray Sine Kerr Warren Petersen
Frank Pratt Steve Smith Bob Worsley
brush title tbd 2018 legislative ses ion r cap
TO BRING PEOPLE TO THE TABLE.
2018 Legislative Session Recap
Every day, the business of Washington happens at our t 19
On January 8, 2018, Governor Doug Ducey opened the 53rd Legislature 2nd Regular Session with his State of the State address. During his address, Governor Ducey laid out his policy priorities for the upcoming session, including: • A Special Session to address the “Opioid Crisis” • Increasing investment in K-12 education • Increasing penalties for wrong-way drivers • Increasing opportunities for released inmates • Providing healthcare for low-income children • Reformulating Arizona’s water policy While his speech covered all these areas, the Governor put special emphasis on K-12 investments, stating: “...This week, I will release my budget. It will include a full commitment to accelerate the state’s K-12 investment and restore long-standing cuts from the recession made before many of us were here…In fact, 80 percent of our new budget priorities you’ll see Friday will be for public education..” When Governor Ducey released his budget recommendations a week later, he was calling for $10.14B in spending, of which $5.45B was allocated to education..
ara legislative engagement
ARA Legislative Engagement:
ARA Supported Bills: • SB 1099 NOW: liability threshold; estimated TPT payments (Fann) – Held due to school funding • SB 1206 tax subtraction; donated surplus food (Fann) – Held due to school funding • HB 2484 local food tax; equality (Shope) – Signed by Governor • HCR 2029 personal property tax exemption (Mesnard) – Held due to school funding • HCR 2028 wages; leave; retaliation presumption; repeal (Mesnard) – Held due to Governor election concerns • SCR 1016 minimum wage; sick time repeal (Allen S.) – held due to Governor election concerns
The Arizona Restaurant Association (ARA) monitors and engages legislation each year during the Arizona Legislative Session. During the 2018 Legislative Session 1206 bills were introduced and 346 were signed into law. Of the 1206 bills introduced, the ARA tracked nearly 500 bills with some sort of nexus to the restaurant industry and actively engaged on over 20. Throughout this process, the ARA Board of Directors’ Government Affairs Committee (GAC) was instrumental in helping to identify harmful and helpful legislation for the ARA staff to engage. When legislation that will impact the restaurant industry is identified, the ARA Government Affairs team meets with the GAC to analyze the bill and to determine what level of involvement is needed by the association. From those determinations, ARA staff will engage with lawmakers, staff, and other stakeholder groups to develop an effective strategy. ARA staff and members will also engage a bill or issue by testifying in front of numerous legislative committees.
ARA Opposed/Monitored Bills
Upcoming Political Dates:
• HB 2464 sale of eggs; expiration date (Norgaard) – Amended to address concerns
• August 3, 2018 – General Effective Date (for bills passed this session)
• HB 2371 mobile food vendors; state licensure (Payne) – amended to address concerns
• August 28, 2018 – Primary Election (Federal, Statewide, and Legislative races)
• SB 1664 NOW : gift cards; dormancy fee; prohibition (Yarbrough) – amended/alternate solution
• September 30, 2018 – End of the federal fiscal year
• November 6, 2018 – General Election
• HB 2334 liquor omnibus (Weninger) – hostile amendment removed
• January 14, 2019 – First day of the 2019 Legislative Session
• SB 1091 income tax payments; bitcoin (Petersen) – Vetoed
• HB 2162 county transportation excise tax (Campbell) – Held
• HB 2355 TPT ; soft drinks; early childhood (Engel) – Held
• HB 2479 TPT ; digital goods and services (Ugenti-Rita) - Held
• SB 1386 high-tech tax fraud (Farnswroth D.) – Signed by Governor
All bills that have been signed by the Governor and lack an “emergency clause” will become effective on August 3, 2018. To read more about the legislation impacting the restaurant industry, please visit our website at: azrestaurant.org/ government-affairs/legislative-activity/
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Arizona ProStart Students Compete in Culinary Competition
High schools from across the state of Arizona gathered together at the Art Institute of Phoenix in March and participated in culinary and management competitions to qualify for the National ProStart Invitational (NPSI) held in Providence, Rhode Island at the end of April. ProStart is a nationwide, two-year high school culinary arts and restaurant management program that unites the classroom and industry to develop the best and brightest talent for tomorrow’s culinary leaders. Arizona’s annual state competition allows participants to showcase their talents learned through the ProStart program while interacting with chefs and judges from all facets of the restaurant industry. High schools participating in this year’s competition were Apollo, Barry Goldwater, Blue Ridge, Kingman, Mountain View JTED, Sahuarita and Tombstone.
“These talented young adults are our chefs and industry thought leaders of tomorrow and will undoubtedly do amazing things.” stated Steve Chucri, President & CEO of the Arizona Restaurant Association. “We are incredibly proud of each team competing, and the two teams sent to the National Competition in April. These teams demonstrated the exceptional professionalism, dedication and tenacity. We know they will continue on to do great things in our industry,” Chucri continued. How can YOU get involved with ProStart? There are many ways! From mentoring these talented chefs, to participating as a speaker or working with our team at the ARA’s Education Foundation to be mentor, we will find the right fit! Visit azrestaurant.org/foundation/prostart/ for more information and to see how you can participate and support this impactful program, or email Paula Bugg Paula@azrestaurant.org .
The 2018 AZ State Champions: Management
1st Place – Mountain View JTED
1st Place – Apollo (Blue Team)
2nd Place – Blue Ridge
2nd Place – Barry Goldwater
3rd Place – Sahuarita (Blue Team)
3rd Place – Apollo (Gold Team)
brush title tbd shamrock & nirvana
& Wine partners with local chefs and Shamrock Foods
Provided By Shamrock Foods
Three of the top chefs in Arizona’s culinary scene were among those gathered this past April at Nirvana Food & Wine Festival, a food and beverage extravaganza hosted by Sanctuary on Camelback Mountain Resort and Spa. And while each chef is known for their own unique flair, they all have one thing in common – a partnership with Shamrock Foods. Chef Beau MacMillan with Elements at Sanctuary Camelback Mountain, Chef Lenard Rubin with the Country Club at DC Ranch and Chef Jeremy Pacheco with LON’s at the Hermosa Inn all enjoy smashing success in different style operations and agree Shamrock Foods’ people and products are a difference maker. The People Chef Beau founded Elements with Shamrock Foods as his partner, changing the menu monthly while striving for the perfect Zen cuisine offered today. Shamrock Foods worked with Chef Beau through every evolution – giving him access to new products, working through food trends and gaining a true understanding of what guest’s desire with their dining experience.
A loyal Shamrock Foods customer for 30 years, Chef Rubin agrees, “They know me (my operation) and build their business around me. It’s absolutely a partnership and we all win together.” Chef Jeremy inherited Shamrock Foods as the existing food- service provider at LON’s and immediately appreciated their customer service, noting Shamrock’s team approach. “I hit them with new ideas and they’re always working to bring me the needed specialty items,” said Chef Jeremy. “Just recently, I wanted to change up our dry-aged pork chop and
“Shamrock gets it, and it’s what makes people successful in life: relationships,” said Chef Beau.
our rep brought in the Gold Canyon Meat Co. Tomahawk Chop. It’s amazing and on the menu.” Their relationships are based on trust, earned through years of Shamrock Foods associates going above and beyond to get the chefs exactly what they need, when they need it. The Products Most Chef needs come down to products, and needing the right products at the right, value-added price. Chef Beau swears by Gold Canyon Meat Co.’s dry-aged meats, with one of his favorite menu items a dry-aged steak cut and allowed to air-dry overnight before being hand-seasoned and char-grilled to perfection. At DC Ranch, Chef Rubin exclusively purchases Gold Canyon Meat Co. seafood and meats, as well as Shamrock Farms dairy through Shamrock Foods. “The consistency is really important, and the quality and value are there,” he said. Chef Jeremy appreciates Shamrock Foods being in-tune with the culinary scene and providing both the curated line of Artisanal Provisions specialty items and locally-sourced foods
customers have come to expect. A non-negotiable product for him is Shamrock Farms pure, fresh heavy cream. “Shamrock Farms provides a great, consistent product. I know my recipes will be of a high quality and it’s non-negotiable for our signature sides, main dishes and desserts,” Chef Jeremy said. Shamrock Foods provides access to thousands of high-quality products and has earned a reputation for not only always having “what’s new,” but also for making it easily accessible to chefs.
“I always go to the Shamrock Foods EXPO to get (menu) inspiration,” said Chef Jeremy.
Also a regular EXPO attendee, Chef Beau elaborated, “In this industry, we have to evolve. And Shamrock Foods leads the way by making it easy for chefs to gain access to products.” The EXPO is just one of many examples in which Shamrock Foods goes beyond delivery for its customers. The company’s attention to detail and personal service stands apart from the industry, building lasting relationships and earning loyalty. Chef Rubin captured it best, saying “Everything Shamrock does is personal because they care. There’s a lot of providers out there, but no one who feels the way Shamrock does about its customers.”
Next up on the event front are Shamrock Foods 2018 EXPO: Beyond Inspiring.
Save the dates for: Arizona: September 12
New Mexico: September 20
Southern California: September 25
Colorado: October 3
You see endless possibilities. We do too.
A Story Behind Every Ingredient Curated by Shamrock Foods
At Artisanal Provisions, we take pride in not just knowing how our specialty ingredients are made, but also knowing the growers, cheese mongers, and families who make them. Because we believe that good food starts with good ingredients, and that good ingredients start with good people. We’ve searched and sourced the world, including our own backyard, working with the brightest minds in the business to bring you the greatest selection of specialty items. From the staples to hard-to-find ingredients, you’ll find quality and care in everything we offer – from flour to fromage, preserves to pastas.
Whether you’re looking to grow or address short-term financial needs, our experienced franchise professionals are ready to deliver the strategic advice and financial resources to help make your vision a reality.
Theresa Enouen, Vice President 602-650-3779
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Get a taste for more at shamrockfoodservice.com Please contact your Shamrock Foods Sales Representative for more information.
Banking products and services subject to bank and credit approval. BMO Harris Bank N.A. Member FDIC
Upcoming Events: July 25, 2018 Skills training with ProStart teachers July 31, 2018 ARA Member Mixer | PAC @ Diamondbacks vs Texas Rangers
August 14, 2018 PAC event @ The Hub, Tucson, AZ
August 21, 2018 ARA Member Mixer @ Top Golf
September 21 - 30, 2018 Arizona Restaurant Week
October 4, 2018 6th Annual Foodist Awards
November 11, 2018 Live & Local, a Boys and Girls Club Benefit
2018 food trends
2018 Food Trends
Every year seems to bring with it a new culinary trend— crème brûlée in 1985, pesto in 1991, and of course, the rise of the almighty kale in 2012. Some food fads are passing, while others stick around for good. To determine the hottest food trends of 2018, we scouted restaurants throughout Arizona, taking careful notes about what ingredients, cooking styles and dishes are making appearances on plates. Here is our roundup of six food trends to track.
By Christina Barrueta
WHAT: Heritage grains such as amaranth, Emmer farro and White Sonora wheat are sought after for their flavor, texture and health benefits (especially for people with gluten allergies). WHERE TO FIND IT: Gertrude’s at the Desert Botanical Garden (Phoenix): smoked salmon salad with puffed amaranth Merkin Osteria (Cottonwood): mac and cheese with mascarpone and Sonoran wheat pasta infused with prickly pear and wine Weft and Warp (Scottsdale): Sonoran wheat berry, quinoa and wild rice risotto
WHAT: Tiki drinks , with their colorful umbrellas and fruit garnishes, are back. Tiki culture first arrived in the U.S. in the 1930s, finding popularity after World War II when servicemen returned home from the South Pacific. This combination of nostalgia for times past and modern mixology techniques have contributed to the resurgence of a well-crafted tiki cocktail. WHERE TO FIND IT: The Breadfruit & Rum Bar (Phoenix): Go for the Bootleg Smitty, which has Jamaican Rum, grapefruit, lime, pimento and star anise. The Four Seasons Scottsdale (Scottsdale): Thursday pop-up tiki bar at Proof UnderTow (Phoenix): Order any drink on the multi-page menu; this place was listed in Critiki’s Ten Best Tiki Bars in the World. Undertow’s Spoils of War tiki drink / Credit: Undertow
Merkin Osteria’s mac and cheese with Sonoran wheat pasta / Credit: Merkin Osteria
WHAT: Korean cuisine is everywhere, with options ranging from restaurants that serve authentic Korean fare to others that feature mainstream dishes showcasing Korean ingredients; think hot pepper paste, perilla leaves and white radishes. WHERE TO FIND IT: Café Ga Hyang (Glendale): This is one of the most authentic Korean eateries in the state.
The seabass at Crudowith olives, salsa and pangratto / Credit: Crudo
WHAT: When sushi made its way from a rare delicacy served at high-end Japanese restaurants to grocery store shelves and fast-casual restaurants, it paved the way for an acceptance of, and appreciation for, raw fish. You might be thinking, wait, raw fish, an Arizona food trend? Even though we sit squarely in the desert, our proximity to the Pacific Ocean means local chefs have access to top-grade fish. The trend now is crudo preparation , an Italian style that features slices of raw seafood accented with olive oil and citrus. WHERE TO FIND IT: The Boulders Resort (Scottsdale): scallop with blood orange and chile oil
CRUjiente (Scottsdale): Korean fried-chicken taco
Pig & Pickle (Scottsdale): pork tostadas with ginger aioli and kimchi
PY Steakhouse (Tucson): roasted Brussels sprouts with kimchi vinaigrette
Pig and Pickle’s pork tostadas / Credit: Pig and Pickle
Crudo (Phoenix): seabass with salsa delle erbe, olives and pangratto
The Gladly (Phoenix): yellowfin with brown butter and caper relish
WHAT: We said raw fish was in, didn’t we? In addition to crudo-style preparation, another trend that’s not going anywhere in Arizona is poke (pronounced po-kay). Hawaiian poke, traditionally featuring cubed raw tuna with soy sauce and sesame oil, has traveled to the mainland and is here to stay.
WHERE TO FIND IT:
A tasting flight at Craft 64 in Scottsdale / Credit: Craft 64
Clever Koi (Gilbert): tuna chips with ahi, rice paper and bonito aioli
WHAT: People like to say sour beers aren’t for everyone. But how to explain their popularity? Made with wild bacteria and yeasts, a sour beer is brewed to be tart, a puckering flavor that takes a few sips before your palate adjusts. Arizona’s booming brew culture means it’s easy to find a sour beer anywhere in the state, from those made by teeny tiny microbreweries to large- production breweries. WHERE TO FIND IT: Arcadia Premium Market (Phoenix): With 25 sour beers for sale, get a few to go.
Mariposa (Sedona): poke parfait with tuna, mango salsa and chipotle aioli Ocean Poke (Phoenix): poke bowls with a choice of seafood and toppings
Christina Barrueta is an award-winning freelance food, beverage and travel writer.
A plate of fresh tuna chips at Clever Koi / Credit: Clever Koi
Craft 64 (Scottsdale): Offerings include their own Mango Pucker.
Tap & Bottle (Tucson): Sample a range, as this place offers a large variety on tap.
Cyber Liability Cyber Insurance and Its Importance in Today’s Bar and Restaurant Market
by David DeLorenzo with Bar & Restaurant Insurance
Social Engineering Your employee gets an email from one of your “vendors” and without thinking about, seeing that it is a food vendor, pays it online. $10,000 later you find the transaction to be fraudulent. Cyber insurance has coverage that picks up the money that manager, or accountant, wrote the check for to a fraudulent party. Malware Your POS system is the lifeline of the restaurant. What if an employee decides to cleverly put malware into your system and collect information of your patrons for an extended period of time? This is particularly pertinent to credit card information. You cannot always count on the POS provider to protect you and defend you if there is a lawsuit due to breach of information. Additionally, notifying all parties that lost their information in an incident such as this can be very expensive, and ultimately your responsibility and your reputation. Cyber insurance can cover you for this exposure.
Running a restaurant is a challenging business. Employees may or may not show up. Patrons might complain about the food and/ or service, when the establishment has worked hard to deliver amazing dishes and excellent service. The slow season can be particularly difficult, especially during the Arizona Summers. In addition to these factors, restaurant owners might have to worry about thieves either breaking into the establishment or maybe never even stepping foot in the door; however, still finding ways to steal hard-earned cash or private information. The world has changed quite a bit since the cash register was the main means by which people stole. While cash money was used as payment for many years, the credit card now is the primary method whereby most people pay. Likewise, communication is now done more by email than talking on the phone. The world has changed and so has the restaurant business in regards toexposure. With these changes came the need for cyber insurance, typically being selected right after employment practice insurance (e.g, sexual harassment, discrimination, hiring and firing of employees). So what is cyber insurance and why is it important? There are a multitude of reasons why cyber insurance is critical for a company. Below are four reasons to give you a better understanding of some of the possible exposure is for a restaurant.
Restaurant Harm This cost can be paid by insurance due to a breach. If your name and reputation is harmed it can be costly to hire a public relations person to reverse the damage. This type of loss can be a substantial loss to your everyday sales. Income for a restaurant, while repairing its reputation, can be the difference of it being opened or closed. Some insurance policies will pay a sixty day time period of lost income. In addition, there are new programs that will pay up to twelve months of lost income. Paper How many of your receipts, checks, credit card slips and other private papers are sitting in the back office, with an office manager to process off premise? A cyber policy can cover you for information that
causes damages even in paper format. Yes, there are cyber policies that will help cover this exposure as well.
It can be difficult enough to concentrate on simply serving good food and offering great service. That, in itself, is a lot to keep up with in the industry. Now, on top of that one has to worry about patron’s private information, or even your own private informa- tion as a business, being stolen. Consider large chains such as P.F. Changs in the past and Chilis- more recently who just had a malware attack on May of 2018. The smaller mom and pop and local establishments are becoming more of a target now because they just don’t have the infatuation that the big names have. That is why it is even important for them to look at this coverage. Cyber rates can range from $400 a year up to $4,000 a year for the larger multi-location establishments. It is worth considering adding on to your current policy (if they offer it). Or better yet,look at getting a standalone policy that addresses all the issues above and many others that were not mentioned in this article.
This is an exposure and a coverage that is continuing to evolve so keep an eye out it could change any minute.
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draught quality and the perfect pour
The guide to draught quality and the perfect pour
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 is key. While there is no doubt that your cooler is set to the right 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 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. 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 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 .
Drink responsibly. Corona Premier® Beer. Imported by Crown Imports, Chicago, IL. Per 12 fl. oz. serving average analysis: Calories 90, Carbs 2.6 grams, Protein 0.7 grams, Fat 0.0 grams Crescent Crown Distributing • 1640 W Broadway Rd, Mesa AZ 85202 • 480-685-2000 • crescentcrown.com
making beer decisions for your menu
for Your Menu
By Scott Hempstead, Director of On Premise Accounts for The Boston Beer Company
• We recommend a good balance of national beer brands as well as regional and local brands on your menu. Local doesn’t necessarily mean better or higher quality so make sure you are featuring beer brands that offer quality and freshness consistently. Additionally, studies on guest satisfaction consistently suggest that you should have a Cider as part of your draft offering. Not only does cider offer a gluten-free option for your guests, there are many opportunities to use for mixology and cocktail recipes in addition to beer. • Consider pairing craft beer with various menu items. Full flavored beers like Sam Adams Boston Lager, pair better with most foods than wine, for example, because of its complexity and flavor profile.
The craft beer industry today is booming with over 6,000 breweries across the country developing new and interesting beers, creating new jobs and supporting their local communities. With so many options out there it can be really difficult to make the right decisions when it comes to your menu. The folks at the Boston Beer Company act as consultants to their restaurant partners and work with them to really get the right mix of beers on the menu so that restaurants are offering the best selection and experience to their guests. Here are some tips to keep mind when deciding about your beer menu from Scott Hempstead, Director of On Premise Accounts for The Boston Beer Company. • Your beer menu is extremely important so think about how draft beers are listed and how they’re featured on the menu. As the beverage is the first thing a guest considers when seated, your beverages should be listed at the front. • More taps and beer brands does not necessarily equate to more sales. It may have the opposite effect as freshness becomes an issue, costs increase, and the higher complexity for staff can slow down service… it’s a balancing act. • Many of our partners try to rotate offerings constantly in favor of new beers. While craft beer-loving guests might seek out variety, draft lines rotating too frequently can sometimes cause confusion amongst guests and waitstaff. We recommend no more than 20-25% of the draft lines rotate.
Proud partner to the Arizona Restaurant Association
food allergen menus
Yesterday’s Allergen Menu is
By CertiStar Inc.
Restaurants have created allergen menus to show they care about their customers, and so that customers understand what they might be able to safely order if they have food allergies. However, this level of care can backfire as insufficient information puts everyone at risk. These menus create a false sense of security for both the customer and the restaurant and can fall short for several reasons: 1. They only take into account the Top 8 (or 10, or 12…) . There are 170 foods that have been known to cause food allergic reactions. Granted, the most common allergens are covered in these menus, but they still fall far short of being able to cover every allergy that might walk through the door. Yes, garlic, onions, tomatoes, and pork are all real, life-threatening allergens for some customers. 2. They don’t take into account cross-contamination. Generally, the ingredients for a dish on a menu are sent off for analysis by a nutritionist or other expert and the restaurant is given a list of the allergens contained in that dish. Other items that share cooking surfaces are not taken into consideration and without cross-contamination, both parties are taking too much of a risk of a reaction. Some of my worst reactions have been because of shared fryers or shared grill tops.
Often times, when you go into a restaurant or onto a restaurant’s website, you’ll find an Allergen Menu (or Matrix). This concept seems like a great idea, and in theory, it is. Food allergy customers look for them and ask for them, and they can drive the dining decisions they make.
3. They don’t take combinations into account. These menus are ‘single-allergen-aware’, meaning each box in the matrix takes into account a single allergen, such as wheat. 30% of food allergic folks are allergic to a combination of foods. If a customer’s combination is entirely contained in the top allergens, they still have to cross-reference each allergen to find something to order that is potentially safe. If the combination isn’t in the top allergens, the allergen menu is useless. Allergen menus make restaurant staff and guests feel like they have a safe resource to rely on but in reality, they have a tool to use as a starting place. Customers don’t want to be ‘that customer’ or a pain for their server. The staff already struggles with the lack of time during service to do all of the things to keep everyone happy. So, the allergen menu saves the day! When the customer orders off an allergen menu, they may not take the extra, stigmatized step of talking with the server or the server may not have the conversation with the chef. However, because of these shortcomings, they only come close to being effective and as they say, close only counts in horseshoes and hand grenades. CertiStar has solved these issues. We create an easy to read and individualized menu for each food allergic customer based on the restaurant’s menu with any combination of any number
of allergens. Green shows what the guest can order. Yellow shows the modifications the kitchen can make. Red is unsafe and can’t be changed. The restaurant can print it out, show it to them on any device, or share the results with the customer in conversation. It’s easy for the restaurant and saves time. It’s easy for the guest and saves lives.
Anything less than complete information is risky for the lives of guests and opens restaurants to unnecessary liability.
Global Animal Partership American Farmers Network is proud to have a Global Animal Partnership (GAP) minimum rating of 4 or higher. This Program promotes and facilitates continuous improvement in animal agriculture, encourages animal welfare friendly farming practices, and informs consumers about the animal farming systems they choose to support. l l i l i ri r r t r i r t l l i l rt r i i i r ti f r i r. i r r r t f ilit t ti i r t i i l ri lt r , r i l lf r fri l f r i r ti , i f r r t t i l f r i t t t rt.
Respecting Our Environment American Farmers Network and our cattle are part of nature’s cycle—from the oak woodlands of the foothills and the coast, to lush mountain meadows and high desert. As environmental stewards, we are committed to caring for our open spaces, watersheds, native plants and wildlife—today and for future generations to come. There are many benefits to cattle grazing, including stabilizing the soil and promoting growth of beneficial grasses while protecting against erosion and forest fires. The same land that provides feed and open space for our ranging cattle also offers a home for many types of wildlife, including threatened and endangered species of fish, mammals, birds and plants. The American Farmers Network commitment to properly managing our grasslands supports the ecological sustainability of our land and watersheds and our climates health. Nurturing Our Cattle The American Farmers Network is committed to raising our cattle with the best of care. We know that proper livestock handling is not only ethical, but also supports our cattle’s health and well-being, resulting in the safest, highest-quality beef. We raise our cattle in a low-stress environment with room to roam each and every day of their natural lives and access to abundant fresh grass and clean water. i i i l f ’ l f l f f i l , l i i . i l , i i f , i l il lif f f i . l i , i l i ili i il i f il i i i f . l i f f i l l f f f il lif , i l i i f , l , i l . i i l i l l i l i ili f l li l . i l i i i i i l i f . li li i l i l, l l ’ l l i , l i i f , i li f. i l i l i i f i l li f l .
SMALL FARMS, BIG BENEFITS ,
100% GRASS-FED ORGANIC BEEF!
Our small family farmers believe that we are the stewards of the land in our time and have the responsibility to leave the land better than how we found it. We not only believe in raising nutritionally, environmentally, and sustainably superior livestock, but we also continuously look to improve our animal welfare and production practices. By doing so, small family ranches with just a handful of cattle play a big role in achieving our high quality standards. We see that less stress, more attentive care, and overall better humane treatment of the livestock results in superior health attributes, taste and quality of the meat. Every pound of our beef is not only 100% grass-fed, but also certified organic. r l f il f r r li t t r t t r f t l i r ti t r i ilit t l t l tt r t f it. t l li i r i i triti l , ir t l , t i l ri r li t , t l ti l l t i r r i l lf r r ti r ti . i , l f il r it j t f l f ttl l i r l i i i r i lit t r . t t l tr , r tt ti r , r l tt r tr t t f t li t r lt i ri r lt ttri t , t t lit f t t. r f r l 1 r -f , t l rti r i .
PASTURE RAISED Certified to Global Animal Partnership Standards By IMI Global www.globalanimalpartnership.org Certified to lobal ni al Partnership Standards By I I lobal .globalani alpartnership.org
Raised To Be Good Our cattle are raised by small family farmers on certified organic grass diet, ensuring that the final product is traceable, wholesome, and highly nutritious. All of our family farmers are located in the continental United States. We pride ourselves on bringing American raised and produced products from local farms directly to your dinner table. i l i l f il f i i i , i l i l , l , i l i i . l f f il f l i i l i . i l i i i i f l l f i l i l .
WHOLESOME No GMOs No Antibiotics No Added Growth Hormones No Pesticides No Herbicides No Preservatives Gluten-Free
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NUTRITIOUS High In Good Unsaturated Fats High In Vitamins A, B, E & Riboflavin High In Beta-Carotene, Calcium & Potassium Rich In Heart-Healthy Omega-3 Fatty Acids & CLA Optimal Ratio of Omega-6 and Omega-3 CARING 100% Grass-Fed Certified Organic Free Range Humanely Raised Born, raised & Harvested in the UsA