I NSP I RAT ION FOR TRANSFORMI NG THE BUS I NESS OF FOOD
How to Make a Clean Comeback 5 Keys to a Successful Reopening
ARA LEGISLATIVE WRAP UP
Their Dishes, Your Kitchen BRINGING YOUR LOCAL FAVORITES HOME
THE MAGAZ I NE OF THE AR I ZONA RESTAURANT ASSOC I AT ION
A Fresh Start While 2020 is more t an halfway behind us, we can all agree it has been and will continue to be, a year to remember. This issue of Arizona Restaurant News starts to explore what life post-COVID-19, will begin to look like.
features 3 8
ARA LEGISLATIVE WRAP-UP
5 0 THEIR DISHES , YOUR KITCHEN – BRINGING YOUR LOCAL FAVORITES HOME
7 6 HOW TO MAKE A CLEAN COMEBACK : 5 KEYS TO A SUCCESSFUL REOPENING OF YOUR FOODSERVICE OPERATION
Contents who Get to know Arizona’s food scene through stories, interviews and conversations with industry insiders. PRESIDENT’S MESSAGE 0 8
Explore this global hub of industry news and commentary on food, drink, design and more.
ARA LEGISLATIVE WRAP-UP 3 8
THEIR DISHES, YOUR KITCHEN – BRINGING YOUR LOCAL FAVORITES HOME 5 0 RESTAURANT OPERATORS GET CREATIVE WITH DELIVERY, TAKE-OUT PACKAGING DURING CORONAVIRUS PANDEMIC 6 0
MESSAGE FROM THE CHAIRWOMAN I 0
LOOKING AHEAD: ARA’S 2020 EVENT CALENDAR I 5
Learn from the best with this business know-how guide filled with ideas, tips and resources.
SERVSAFE 2020 UPCOMING CLASSES I 5
HOW TO MAKE A CLEAN COMEBACK: 5 KEYS TO A SUCCESSFUL REOPENING OF YOUR FOODSERVICE OPERATION 7 6 PHOENIX-AREA RESTAURATEURS LOOK TO A POST-PANDEMIC FUTURE 8 4 DETERRING RESTAURANT TURNOVER 7 0
2020 PROSTART STATE COMPETITION 2 4 WASTE NOT HELPS NONPROFITS THROUGH THE HELP OF LOCAL RESTAURANTS & BUSINESSES I 6
THE POWER OF PERSEVERANCE 3 0
14 QUICK TIPS FOR BETTER RESTAURANT HYGIENE 9 2
5TH A NNU A L CHIP IN FOR EDUC A TION GOLF CL A SSIC THE AR IZONA RESTAURANT ASSOCIAT ION & THE I R EDUCAT ION FOUNDAT ION PRESENT THE
President & CEO Steve Chucri
Vice-President of Administration Jana Shelton
Chief Operating Officer Dan Bogert
ProStart & Education Foundation, Manager Paula Bugg
ARA Events & Events 360 Brynn Johnson-Beam Director of Marketing Jamie Stone
MOND A Y , NOV . 9
Regi strat ion at 11 : 00 am Shotgun at 12 : 30 pm
Membership Development Now Hiring Our Next Team Member!
Magazine Design Lucky Frog
Ar izona Bi l tmore Gol f Club 2400 E Mi ssour i Ave Phoenix , AZ 85016
3333 E Camelback Road, Suite 285 Phoenix, AZ 85018 P 602.307.9134 F 602.307.9139 azrestaurant.org
To regi ster , go to azrestaurant . org / gol fclass ic
or emai l Brynn @ azrestaurant . org
I have confidence that we will get through this — and we will get through it together as an industry with the support of our dedicated community. As an Association, we will continue to advocate for, and to be the voice of, the industry. Through new programs offering financial assistance, modifying some of our most popular events, such as Arizona
t’s hard to believe that we’re already well past the year’s half-
Our industry is strong, and our culinary community is loyal. This is a solid combination that has made all the difference.. ffff
way point. I’d say 2020 has been one for the record books in countless ways. It’s been a time of adversity and hardships for everyone, and unfortunately the hospitality industry has been hit hard. But as one challenge after another has been presented, I’m so proud of our
team here at the Arizona Restaurant Association as well as the local restaurant community for acting on their feet to come up with new and innovative ways to continue to offer their customers the food and service they crave. Our industry is strong, and our culinary community is loyal. This is a solid combination that has made all the difference when it comes to how the industry as a whole has survived — and even thrived — during this time. The entrepreneurial spirit of restaurateurs has resulted in so much creativity when it comes to expanding their concepts to offer take-out options and delivery formats, developing family meal packages, cocktail kits and more to continue to provide nourishment for local residents and maintain their staff. There is no doubt that this has been a very difficult time for our industry — and the world. But with strength and perseverance,
Restaurant Week, and strategically teaming up with local partners for the benefit of the industry, we are dedicated to helping our local restaurants see through to the other side of this pandemic, and to come out even stronger. Feature
Steve Chucri President & CEO, Arizona Restaurant Association
message from the chairwoman
Feature I raise a glass and cheers to each and every one of you that contributes to our restaurant and hospitality scene. You are the reason for Arizona’s explosion onto the world’s food scene in recent years, and it is you that will continue to push this industry to never- seen-before heights despite any challenge, including this pandemic. It is because of you that despite closures and other adversities this year, our restaurant industry is still a formidable economic force in the state. I can’t help but feel a huge sense of pride in the community’s efforts to go to bat for our restaurant industry. You deserve my heartfelt thanks and the thanks of the millions of folks you employ and the patrons you serve. But Steve then, as I do now, recognized that small business owners, along with the big guys, make up a large part of this industry and play just as vital a role in leading its tremendous growth and success. Amid this pandemic, I have seen this firsthand as local chefs and restaurateurs of both small businesses and larger corporate and/ or hospitality entities have come together to think outside the box when faced with the adversities that closures, pauses on in- restaurant dining, and limited capacity seating mandates have caused. Watching our culinary community rise to these challenges has been nothing short of incredible.
As you well know,
owning and operating a restaurant is exceedingly hard work. Even under the best of circumstances, it consists of ever-changing challenges and obstacles to maintain happy customers, content employees and, without question, a healthy bottom-line. This year has certainly thrown some massive unforeseen challenges at our hospitality industry, specifically restaurants. However, it has been truly rewarding to be a part of the solution as the Association has come to the aid of the industry in a number of ways and continues to serve as an ally and advocate for Arizona restaurants. I am truly honored to be Chairwoman of the Arizona Restaurant Association as we navigate the unchartered waters that COVID-19 has created. As Chairwoman, I am committed to doing as great a job as my predecessor, Joe Johnston, whose countless hours dedicated to this association and the restaurant industry as a whole has been nothing short of incredible. I’ll be honest, when our CEO, Steve Chucri, asked me to consider joining the ARA Board six years ago, my first thought was, “why me?” I certainly did not consider myself a leader in this industry having owned and operated only a handful of restaurants with my husband.
Alicia Casale Chairwoman, Arizona Restaurant Association
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658,833 MEALS DONATED locally since March 8 th , 2020 Sysco Arizona #makeeverycasecount Sysco Arizona continues to leverage the opportunities to serve our communities by donating meals through our Nourishing Neighbors program. Providing meals to those in need during Covid-19 and beyond will continue to be a priority at Sysco Arizona.
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2020 event calendar
Looking Ahead: 2020 Event Calendar
SEPTEMBER September 18-27 I Fall Arizona Restaurant Week
NOVEMBER November 9 I Chip-In For Education Golf Classic Arizona Biltmore Golf Club
REIMAGINE WHAT’S POSSIBLE.
As restaurants across Arizona re-open to in-house dining, they will be faced with new rules, regulations and consumer expectations. From sanitation guidelines, social distancing rules, and touchless technologies and solutions, menu simplification, and staffing, Shamrock Foods has pulled together our recommendations to consider when re-opening your restaurant to your community. Kitchentelligence from Shamrock Foods is your go-to resource for all of this and more. Visit shamrockfoodservice.com to get started on the path to success.
Serv safe 2020 upcoming classes
AUGUST Wednesday, 8/5 | Phoenix Tuesday, 8/18 | Phoenix
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Waste Not Helps Nonprofits Through The Help of Local Restaurants & Businesses
Waste Not collects prepared and perishable food from local food businesses such as restaurants, catering companies, resorts and event venues, and then delivers that food to their network of nonprofits who are feeding those in need. When COVID-19 forced restaurants, catering companies, event centers, and spring training stadiums to abruptly shut their doors in March, staff were left with refrigerators full of ingredients they expected to cook and without customers to feed. Waste Not rapidly increased their efforts to pick up this excess perishable food, preventing it from ending up in the landfill and instead, getting it to the people who needed it most. Responding to a nearly 70% increase in perishable food donations and a community needing that food, Waste Not staff didn’t miss a beat and worked quickly to scale their low-contact volunteer driver program. This new opportunity leverages technology to match food donations with nearby nonprofits and mobilizes community volunteers to make the pick up and delivery connections. Together, with their team of professional drivers, fleet of refrigerated trucks, and 50+ volunteer drivers, Waste Not has delivered over 1 million meals to individuals and families in need so far this year! As the initial panic subsided and new routines were established, Waste Not began to experience a wave of generosity from our Valley community. Many donors, partners,
and restaurants have gone the extra mile in their efforts to support our neighbors and drive out hunger, here are just a few: Salad and Go What began as a single donation has evolved into an ongoing donation of ingredients for 5,000+ salads every week! Waste Not is delivering these salad kits to St. Vincent de Paul, UMOM, and Salvation Army, who are all feeding thousands of people every week. In just 14 weeks they have donated over 67,450 protein-packed, 48oz salads to our community and plan to keep it going. Brandi Hale from Salad and Go shared, “Our desire is that we are serving those in need the exact same salad one would receive at the Store, for us it is the right thing to do and Waste Not helps make this possible.”
and change. Getting these surprise meals from your team means they can afford an extra treat for themselves or just save a few dollars at lunch. It means more than you can imagine. Your donation shows our members and our staff that companies like Panera see them and see their work – and care about them!” The Duce In a 1-2 punch to knock out local hunger, owners of The Duce restaurant, Steve and Andi Rosenstein, kicked off what they called “Food Fight”—a campaign that raises funds to hire back their staff for general operations while making a generous contribution to their South Phoenix community through the donation of thousands of family style meals for Waste Not’s network of nonprofit partner agencies. “While many of our fellow restaurant industry businesses have redirected their
Panera Bread Beginning in April, three Valley Panera Bread locations donated hundreds of freshly made sandwich lunches to our neighbors in need. In June, one such donation was delivered by Waste Not volunteers to all 20 of the Boys and Girls Club of the Valley locations and was a huge hit with all the kids and staff. Cassidy Campana shared, “The Panera Bread meals were such an unexpected treat! Our typical meals are pretty standard and a treat like this for members was a welcome change and indulgence. You can see how excited they are to try something new, try some special and something that is probably out of reach for many of our members. Our staff was especially grateful! We have asked our team to step up and work on the front lines of this pandemic. It’s long hours and a lot of extra anxiety as our team helps kids navigate a time of uncertainty 20
As an essential service, Waste Not remains at the forefront of food rescue and perishable food delivery. To do this work, they must continue to raise funds and interested donors can visit their website at www.wastenotaz.org . In addition, food businesses who share an interest in reducing food waste can connect with the Waste Not team for more information about their free food pick up service.
To follow Waste Not’s journey and learn more about their impact, visit their website and follow them on Facebook & Instagram at @wastenotinc
efforts toward providing meals for those putting their lives on the line every day attending to victims of the Coronavirus (COVID-19), we at The Duce are lacing up the gloves and taking it to the streets to battle this same ruthless opponent. With our capacity of cooking up to a thousand meals a day… we’ll put our family of workers back into the kitchen they call home to feed thousands of hungry families across the valley… a winning combination” said Steve. In total, The Duce team made and donated over 10,000 family-style meals, feeding hundreds of families in South Phoenix. Too many of our neighbors struggle with food insecurity and as the food industry continues to adapt to the current circumstances, Waste Not remains committed to our mission. The demand for food is high, but so is the spirit of giving.
brush title tbd 2020 prostart state competition
Help Us Celebrate the Winners of the 2020 AZ ProStart Invitational!
The 2020 Arizona ProStart Invitational team winners are:
The Arizona State ProStart competition held on January 25, 2020, was sponsored by the Arizona Restaurant Association Education Foundation. High School culinary and hospitality students from across the state competed for the chance to win scholarships and the opportunity to compete against the best teams from other states at the National ProStart Invitational (NPSI) originally scheduled in Washington, DC from May 8 through May 10, 2020. Unfortunately, COVID had other plans and this year’s 2020 National Competition was forced to be canceled. ProStart teams gathered from throughout Arizona to compete in either the culinary arts or restaurant management divisions. Culinary teams prepared a three-course meal in 60 minutes, without access to electricity or running water and using only two butane burners while management teams presented a business proposal for an original restaurant concept to a panel of industry judges.
1st Place | Apollo GOLD Team (third year in a row!)
2nd Place | Apollo High School BLUE Team
3rd Place | Alhambra High School
1st Place | Barry Goldwater High School GOLD Team
2nd Place | Barry Goldwater High School BLACK Team
3rd Place | Blue Ridge High School
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. In Arizona, the ProStart program is in 24 public high schools, reaching approximately 2,750 students. 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.
“The students who compete here are determined,” says Steve Chucri, President and CEO of the Arizona Restaurant Association “Determined to win, determined to succeed – and not just here in this moment, but for the rest of their lives. ProStart reinforces the relationship between industry and the classroom, resulting in a workforce who understands what the industry is about and all of the opportunities it has to offer.” The ARA couldn’t be prouder of the culinary and management teams that were prepared to compete in the national competition in Washington DC, in May. Although they didn’t get the chance to show off their skills at Nationals, these talented young adults are our chefs and industry leaders of tomorrow and will undoubtedly do amazing things. Visit azrestaurant.org for more information and to see how you can participate and support this impactful program.
the power of perseverance
The Power of Perseverance
by Molly Cerreta Smith, Contributor
The hospitality industry has been wildly impacted since mid- March when state mandates required restaurants to shut their doors practically overnight. Those that previously weren’t to-go based were left with a choice — close up shop until things get better or rise to the challenge. With a dash of perseverance, a multitude of local restaurants chose the latter. Original Breakfast House (otherwise known as OBH) is the kind of place that people frequent not just grab a bite to eat, but also to sit with friends and linger over coffee and conversation. And while the social aspect of dining was pulled out from
under all Arizona restaurants, OBH owner John Stidham wasn’t going to let that deter him from nourishing the neighborhood. The restaurant immediately adapted to the new climate by offering to-go and curbside pick-up options for its loyal diners and hosting fundraising events to help support their employees during a time when many restaurant workers simply found themselves out of a job. Meanwhile, as the kitchen still crafted specialties to-go, Stidham proactively set to work remodeling the interior of the restaurant to provide social distancing with barn-wood covered partitions between tables and vintage six-pane windows separating booths for comfortable and safe semi-private dining — when mandates would allow. Stidham also added hand-washing stations throughout the restaurant for guests use. When Governor Ducey announced dine-in restaurant re-opening with CDC guidelines to follow, Original Breakfast House was already well prepared — opening their dining room with limited capacity along with heighted safety and sanitation measures at the end of May. Needless to say, their regulars are happy to have their home away from home back. Very much a social activity, dining out has become the center of many a celebration for families, friends, and loved ones. When restaurants were required to close their dining rooms, Chompie’s restaurants weren’t about to let holidays go uncelebrated — and certainly not without a good feast! Upon closures, Chompie’s concept developed family meal packages
Original Breakfast House
— and it might be one of the things that people really would like to see continue even after the pandemic has passed. Whether dining in or picking up, valley restaurants are doing everything in their power to offer local culinary enthusiasts multiple options when it comes to how they can feel safe and comfortable supporting the hospitality industry. And through this, local restaurateurs have proven time and again that with a little adaptation and perseverance, the industry won’t just survive, it will thrive.
to-go and expanded their delivery network. And when it came to holidays — from Easter and Passover to Mother’s Day and Father’s Day — Chompie’s offered celebratory brunch, lunch and dinner meal packages including cocktail options such as DIY mimosa kits for delivery, take-out and curbside. Now that’s something to celebrate! Speaking of libations, Urban Margarita (known for its vast selection of unique margaritas along with a variety of creative cocktails) is another local restaurant that took this opportunity to not only offer its customers family meal packages, but also a variety of cocktails to go! This new trend of take-home cocktails gives people a little “sip” of hope during tough times
Original Breakfast House
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brush title tbd ara legislative wrap up
TO BRING PEOPLE TO THE TABLE.
ARA Legislative Wrap Up
Every day, the business of Washington happens at our t 39
Coronavirus and the 2020 Legislative Session The 2020 Legislative Session turned out to be one of the shortest sessions on record (if you look at actual days of work) with both Chambers choosing to stop legislative work due to the Coronavirus. As a result, many bills that were moving well through the process were left to die with the end of session. To give you an idea of how truncated this session really was, consider this: 1607 bill were introduced this year but only 90 bills made it to the Governor’s desk. Compare that to last year when 1318 bills were introduced and 320 were signed into law. Comparatively, the 2019 session had a 24% pass rate while the 2020 session has a record shattering 5.6% pass rate. ARA Legislative Priorities Moving into 2020, the ARA looked at several issues impacting the restaurant industry and analyzed different solutions. These issues include everything from protecting restaurants and customers from potential health risks in the third-party delivery realm to adding legal options for restaurants that deal with the disturbing trend of individuals purposefully contamination food products in restaurants, just to post their antics online.
Five issues were identified by the industry as critical prior to the Start of Session:
• Clarifying that the intentional contamination of a food or drink product is a criminal offense.
• Protecting Arizona restaurants and veteran organizations from a new burdensome fire code provision that requires certain existing buildings to automatically retrofit with fire sprinkler systems or be forced to shut down. • Aligning Arizona Department of Revenue (ADOR) rules with federal rules for processing fees on the tip portion of credit card charges.
• Ensuring restaurants are able to access a broad range of energy solutions.
Of these issues, four became pieces of legislation and one is being handled administratively.
HB 2299 unlawful food or drink contamination (Shope) HB 2299 was introduced to address a gap in current Arizona Law related the contamination of food and drink products in restaurants and grocery stores by patrons. The disturbing trend of individuals purposefully contaminating food or drinks by spiting, licking, or adding other substances has been growing in recent years. Recently, an incident occurred at an ARA member location during which an individual spit into an ice bucket being used to refill the drink dispensers. The restaurant caught the person and discarded the ice and sanitized everything. However, the individual had recorded this disgusting act
and posted it to a social media site causing severe reputational damage. When the location called the police, they were told there was nothing they could do except trespass the individual. HB 2299 clarifies that it is a crime to intentionally contaminate a food or drink product in the State of Arizona. The bill ran into some opposition from criminal justice reform advocates, but the ARA was able to work with the Arizona Attorneys for Criminal Justice (AACJ) to alter the bill to address their concerns. After the amendments were made, very little opposition was left and the bill passed out of the House of Representatives 42-18 and went on to pass the Senate Judiciary Committee with unanimous support. Status: HB 2299 was on its way to a final floor vote in the Senate when the session was ended due to COVID-19. The ARA will likely bring this bill back next session. HB 2313 fire sprinklers; existing buildings; prohibition (Grantham) HB 2313 was introduced in response to Arizona cities adopting a provision in the 2018 International Fire Code that requires certain existing buildings that serve alcohol to automatically retrofit with a fire sprinkler system or face a shut down. This provision is a significant departure from how code enforcement works. Normally, after a building is built to code, an event
needs to occur to trigger the building into a new code, such as expansion plans, change of use, change of occupancy, or a major renovation. HB 2313 is designed to protect small restaurant operators and veteran groups from the costly imposition that could lead to the shuttering of their buildings. Status: HB 2313 passed out of the House of Representatives 31-29 and was awaiting a hearing in the Senate Government Committee when the session was ended due to Coronavirus. The ARA will likely bring this bill back next session. ADOR Rule Realignment Current U.S. Department of Labor rules recognize the cost incurred by businesses that process credit card tips for employees by allowing businesses to recoup direct cost to process the tip. However, ADOR has a rule in conflict that treats this type of cost recovery as retention of tipped revenue and puts businesses at risk of losing their sale tax subtraction for tip revenue. The ARA is working with ADOR to redo the rule to recognize this cost recovery measure as an allowable activity without putting the business at additional tax risk. HB 2298 food handler requirements, delivery services (Shope) HB 2298 is the result of the ARA’s concerns of improper handling of food deliveries by third-party food delivery drivers.
Since the food code did not contemplate a delivery driver not being directly employed by a permitted food establishment, the food code does not address the delivery space. As a result, we have seen documentary evidence of third-party delivery drivers’ actions which create a health risk to our patrons. HB 2298 requires third-party delivery drivers to obtain basic food handler training before making any delivery. Status: HB 2298 did not receive a hearing in the Arizona House after Rep. Barto refused to hear in the bill in House Health and Human Services. It is unfortunate this bill was killed directly before the COVID-19 crises hit. The ARA will likely bring this bill back next session. This legislation is in response to a startling policy trend that began in Berkeley, California in July of 2019. Under the guise of environmental activism and climate change, the Berkeley City Council passed an ordinance to ban natural gas infrastructure in all new commercial and residential buildings beginning January 1, 2020 . Since then, more than two dozen municipalities in California, Massachusetts, and Washington have followed suit, and dozens of others are considering taking similar action. In Bellingham, Washington, the city council has gone a step further and is considering an ordinance that would HB 2686 / SB 1222 building permits; utilities; restrictions; prohibitions (Bowers/Fann)
force owners of homes and businesses to abandon certain gas appliances and convert to electric heat pumps by as early as 2035 H.B. 2686 reinforces the state’s authority to set energy policy in Arizona and preserves an individual’s ability to use the services of a utility provider that is authorized to serve them. Specifically, the legislation prohibits a city, town, or county from denying a building permit or charging discriminatory fees based on the utility provider proposed to serve a project and protects Arizona citizens from being forced to convert their appliances.
customers and retailers, and own and operate their own retail locations. HB 2876, as introduced, eliminates the production cap for Arizona Farm Wineries, removes to production cap for selling directly to retailers and consumers, and allows farm wineries to stack multiple liquor licenses at their retail locations. Status: HB 2876 passed out of the House Commerce Committee but was held from a floor vote due to stakeholder concerns. The bill officially died when the session was ended due to COVID-19. ARA Position: Opposed The ARA was opposed to the current form of HB 2876 because it opens Arizona’s
Status: HB 2686 was signed by Governor Ducey on February 21 and will become law on August 25, 2020.
ARA Addresses Industry Concerns
HB 2876 farm wineries; production (Weninger) Arizona’s farm wineries law was created to foster Arizona’s young wine industry and allow wineries to grow into self- sustaining companies able to compete with established wineries. Because of this, farm wineries are granted certain privileges that other producers lack. For example, farm wineries can self-distribute their product, sell directly to
three-tiered system to litigation from out of state entities and creates a competitive advantage for farm wineries that no other producer, distributor, or retailer has. This could create a situation in which a restaurant is forced to compete with a restaurant owned by a winery that can source their alcoholic beverages at a much lower cost with no way for the non-winery restaurant to access the same benefit. The ARA is committed to supporting Arizona’s wine industry, but we must do so on a level playing field. The ARA is working with the bill’s sponsor and other stakeholders to try to find a solution. NLRB Announces Final Joint Employer Rule On February 26, 2020 the National Labor Relations Board issued its final joint employer rule. The National Restaurant Association worked for more than five years with NLRB, congress and key stakeholders to advocate for the type of change enacted by the agency in this final rule. In announcing the final rule, NLRB Chairman John F. Ring stated, “This final rule gives our joint-employer standard the clarity, stability, and predictability that is essential to any successful labor-management relationship and vital to our national economy.” He added, “With the completion of today’s rule, employers will now have certainty in structuring their business relationships, employees will have a better understanding of their employment circumstances, and unions
will have clarity regarding with whom they have a collective- bargaining relationship.”
The new joint employer standard uses the following definition: “To be a joint employer under the final rule, a business must possess and exercise substantial direct and immediate control over one or more essential terms and conditions of employment of another employer’s employees.” The final rule further defines what are considered “essential terms and conditions” and what does not constitute “direct and immediate control.” In addition, the final rule also defines what constitutes “substantial” direct and immediate control and defines that sporadic, isolated or de minimis actions are not considered “substantial” under the rule. It takes effect April 27.
Click here for the Joint Employer Final Rule Fact Sheet.
brush title tbd their dishes, your kitchen
THEIR DISHES, YOUR KITCHEN BRINGING YOUR LOCAL FAVORITES HOME
A special thanks to our partner the Arizona Office of Tourism for curating and providing these delicious recipes! Looking for something fun to fill your time at home? Try out these local recipes in the comfort of your own kitchen!
UNDERTOW THE SMOKING CANNON
CENTURY GRAND THE SILVER DOLLAR
Undertow is a tiki-inspired, exotic cocktail bar from the team at Barter & Shake Creative Hospitality. Opening in August 2016 in Phoenix, Arizona, Undertow offers tropical yet innovative cocktail experience. The environment whisks guests away on a worldly journey in the belly of a spice trader’s turn-of-the-century Clipper ship. Through various commissioned artists, Undertow’s signature decor revolves around each chapter of our story, which follows the adventures of our revered Captain Mallory. This fully immersive world-class cocktail experience features rare rums from around the world and offers a variety of handcrafted, signature merchandise available for retail. For more information, visit undertowphx.com. All of these ingredients are available for purchase at greyhenrx.com. Pick-up is next door at Century Grand Wednesday - Friday 10 am to 4 pm.
Century Grand is a turn-of-the-century inspired, cocktail-centric, immersive hospitality venue from the team at Barter & Shake Creative Hospitality. Opening its doors Fall 2019 in Phoenix, Arizona, Century Grand offers a progressive yet timeless cocktail experience in addition to the most significant single barrel spirits selection in the country available for retail purchase. Through the various art-deco and industrial architectural elements, luxurious textiles, and eye-catching ambient features, guests are transported into an extraordinary world. For more information, visit centurygrandphx.com and greyhenrx.com for retail purchase.
A twist on a classic French 75 but emphasizing the signature botanicals that make Nolet’s so special, this drink highlights peach and rose as the main characters in this cocktail. This is the most popular cocktail at Century Grand inside Platform 18, the immersive Pullman train car cocktail bar experience.
Top-selling cocktail for 3 consecutive menus, this drink was retired in January 2020 when we launched our Chapter 7 menu. A stirred cocktail blending rum and whiskey, this is a tropical riff on the classic whiskey cocktails popular in the late 19th century. INGREDIENTS: 1 oz Elijah Craig 8 Year Single Barrel Bourbon 1 oz Mount Gay Black Barrel Rum 0.25 oz Lustau Amontillado Sherry 0.25 oz Bigallet China-China 0.25 oz Pineapple Syrup (can use Reàl) 2 dashes AZ Bitter Lab Mi Casa Bitters PREPARATION: Pour all ingredients into a mixing glass, add large cubed ice. Strain into a decanter. Smoke with cinnamon chips, seal. Pour over large ice cube in a glass. GARNISH: Lots of Cinnamon Smoke and an orange peel ex- pressed over the top! GLASS: Snifter
INGREDIENTS : 1.5 oz Nolet’s Gin
0.25 oz Giffard Crème de Pêche 0.50 oz Reàl Strawberry Syrup 0.75 oz Fresh Lemon Juice 2 oz Perrier-Jouët Champagne 2 Fresh Thyme Sprigs, shaken in drink PREPARATION: Add all ingredients to a cocktail shaker, add ice. Shake for 10-20 seconds. Top with champagne in the shaker. Double strain over fresh ice into the glass. Garnish.
GARNISH: Rose Pedal or Fresh Thyme Sprig
(c.2016 Jason Asher)
(c. 2019 Jason Asher)
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creative packaging for delivery and take-out
Restaurant operators get creative with delivery, take-out packaging during coronavirus pandemic
by Fern Glazer
With more restaurants in the off-premise space, restaurateurs find ways to combat shortages. Good packaging has always been difficult to find, and the coronavirus pandemic has only exacerbated the problem with an influx of more restaurants into the take-out and delivery space. Independent restaurant operators are using a variety of approaches — and spending more and waiting longer — to source the products they need. “Packing has always been a tough thing for us,” said Chris Smith, owner of Zunzi’s, a South African-inspired fast-casual concept with locations in Savannah and Atlanta. To combat the challenges, Smith stocked a storage unit with a month’s worth of take-out supplies at the start of the pandemic. Still, he says, all of his supplies have run out at some point and he has had to dip into his backup.
“The supply chain has definitely been one of our biggest headaches,” said Smith.
When one of his suppliers, MrTakeOutBags.com, ran out of the sealable plastic bags Zunzi’s uses for to-go orders, Smith had to quickly pivot to find another vendor. “As quickly as things go out, [we’re] trying to monitor inventory levels,” said Jim Joyce, national sales director for Babcor
Paying more, waiting longer If and when operators can find the right products, many have come to accept that they will have to pay more for them and wait longer to receive them. To obtain ideal take-out packaging, fine-casual restaurant Angelina’s Pizzeria Napoletana in Irvine, Calif., partnered with a company in Naples, Italy, that makes boxes specifically meant to carry Neapolitan wood-fired Italian pizza. “Because they are an imported box, we typically have to purchase large sums, anywhere from 15,000 to 20,000 per order,” said Angelina’s owner Sho Fusco. “We had just placed an order pre-COVID, so we we’re OK on supplies.” Next time she orders, however, Fusco expects it to take longer and cost more. “Lead times will be longer for our next order, anywhere from four to five months,” said Fusco. “We suspect freight charges will be more as well.” When the regular take-out packaging used at Marlow’s Tavern restaurants became in short supply, owner John Metz turned to additional vendors and allowed for substitutions and increased costs. For instance, Metz switched to white plastic flatware instead of black and moved to paper bags with no handles instead of handled paper bags.
Packaging, which owns MrTakeOutBags.com. “Ultimately [we’re] limited by manufactures’ capabilities.”
The family-owned packaging company has seen a 15% increase in stock orders over the last three months, and a 90% increase in customized/branded orders over the same time last year. The company’s biggest seller right now? Those same sealed to- go bags that Zunzi’s has had trouble accessing. “There’s a very high demand for the packaging that has tamper-resistant capabilities,” said Joyce. “Demand was just overwhelming. We ultimately ended up running out of them.” Zunzi’s went with another supplier to get the bags, but has since returned to ordering from MrTakeOutBags.com now that its stock is replenished.
Sticking with sustainable When it comes to sourcing during the pandemic,
“We will continue to push the quality, presentation and packaging of our to-go offerings,” said Metz. “If it costs a few more cents to deliver a quality product to our guests, then that is an expense we will happily incur.” While some operators relied on suppliers to fulfill their packaging needs, restaurateur Garry Kanfer invested $50,000 to design, produce and manufacture unique take-out packaging for Kissaki Omakase, his traditional Japanese cuisine concept with three locations in New York. “You have to invest in the presentation,” said Kanfer. “If food is good and presented well [customers are] going to post online and their friends will see it.” The recyclable packaging Kanfer created with the help of Big Drop, his digital design agency, was customized to transport sushi and other dishes intact as well as echo the restaurant’s hand-painted interior design. “I wasn’t able to get anything done in the U.S. because all the factories were closed,” said Kanfer. Instead, Kanfer selected several manufacturers in China to do small runs and went with the one that produced what he needed in a timely manner, and then he ordered enough to last three to four months. But doing it himself wasn’t without challenges.
taking what you can get has taken root. Yet, some operators remain
committed to sourcing sustainable products.
Last year Brooklyn Chop House, the Asian steakhouse located in downtown Manhattan, responded to customer requests and made the switch to biodegradable products for its then-limited take-out business. When the pandemic hit and its
takeout volume increased exponentially, the restaurant was ready to deliver its steaks, Chinese dumplings and other items in biodegradable rice-paper boxes, with wood cutlery inside a logoed craft paper bag. “You have to listen to your customer,” said Stratis Morfogen, Brooklyn Chop House’s executive managing director. “The environment doesn’t need any more plastic.” While the biodegradable products cost about 20% more than traditional options, Morfogen says it’s been worth it.
“People seem to be really excited about it, about ordering from us,” he said. “What’s the value to that?” Morfogen said thus far his supply chain has been “perfect,” and adds that biodegradable products are slimmer than plastic, enabling him to order and store larger quantities. Indeed, suppliers such as MrTakeOutBags.com report restaurant operators’ increased interest in sustainable packaging options.
“There isn’t much of a challenge anymore,” said Angelina’s Shufo. “After a couple months of doing this we’ve really focused our process to make sure our food is the best representation to-go that it can be. We learned a lot … and will continue to apply those lessons in our daily process.”
“More people are a lot more environmentally conscious,” said Joyce.
Still, Joyce said some paper bag mills are “overwhelmed” and “lag times are double.”
Future of packaging Sourcing packaging during the pandemic has been challenging for sure, but most operators don’t see it as a long-term problem. “Packaging has started to stabilize in the last month,” said Zunzi’s Smith.
Additionally, after a few months of focusing on these challenges, operators have gotten the hang of it.
deterring restaurant turnover
HENRY + HORNE CORNER
Deterring Restaurant Turnover by Kelsey L. Phillips, CPA
Come up with a scheduling system that provides some flexibility. A big portion of the service industry employees are on the younger side. They are often students trying to balance school and work. Consistency is also key. If schedules fluctuate too much, it may be difficult for employees to plan and schedule their lives. Nail down your training process. Everyone likes to do things they are good at. If employees are trained adequately, they will enjoy the job more. Have a good manager to help keep things running smoothly. Staff will work harder if they like who they work for and where they work. They will put in the effort if they think they are getting something in return. Ask! Survey your staff to see what they say can be improved. If they leave, conduct an exit interview to find out why.
Employers incur costs to recruit, hire and train new employees. Typically, these turnover costs in the restaurant industry can range anywhere from $3,000-5,000 or more, depending on the level of employee. So high turnover can be detrimental to any restaurant and business. There are some things that can be done that might help reduce turnover. Here is a list of some items that businesses can try: The most obvious motivator is money. Employers can increase pay, give bonuses, etc. It is important pay be competitive in the industry as well. Have patience in the hiring process if you can afford to. It may be worth it to wait for the right person to come along because that right person may be a great employee that wants to stay. Employers can set up an employee loyalty program that works best for them. It also may be a good idea to allow the employees to have a say in the system and rewards/ incentives as they may be more inclined to work towards them. You can even barter with other companies to cut costs on obtaining the rewards (i.e. gift cards). Provide opportunities for advancement. If employees have a promotion to strive for, they are more motivated to excel in their current position. 1. 2. 3. 4.
Instilling these ideas into your restaurant business should also help you bring in some additional revenue. By having happier employees that are good at their job, customers will be more pleased with the service that’s being provided. Employers should choose which of these will work best for them.
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Cost Savings Post COVID-19
How can you save costs while re-opening your dining rooms? In talking to restaurant owners, one way they are thinking about saving costs is to re-engineer menu items to eliminate waste.
What type of food ends up in the garbage that customers do not eat? Is it a side of bread and butter or maybe a pickle? Not including these items as part of the menu will add up and save on food costs. Also, consider creating menu items that use similar or cross-utilize ingredients that may help reduce food waste. Another way to reduce costs is to create a menu with items that are not as complicated to make. This will result in fewer kitchen staff as there may be less steps in food preparation. The above ideas will depend on your business but take a look at your menus and staffing levels and get creative!
Courtnee A. Greshner, CPA, Assurance Manager
how to make a clean comeback
How to Make a Clean Comeback: 5 Keys to a Successful Reopening of Your Foodservice Operation
contribution by Ecolab
2. Assure customers that your establishment is clean, safe and open There’s no telling how long it will take for consumers to feel safe in public spaces – and to resume their previous dining habits. But there are steps you can take to welcome them back and bolster their confidence. • Stay connected to your community and let customers know you’re still in business • Assure customers that you’re following all recommended cleaning and hygiene practices 3. Take inventory, restock carefully The pandemic disrupted the entire supply chain, making it vital to stay on top of your inventory needs. But these early days are not the time to overstock, either. • Check product expiration dates • Notify suppliers of your reopen date • Continue to use cleaning and disinfecting products approved for use during COVID-19 • Encourage reservations until dining patterns stabilize 4. Reassess staffing and training needs You’ll be keeping a tighter rein on operating expenses now – and labor costs may be elevated with food and fixed expenses. At the same time, a professionally trained staff helps ensure a positive dining experience for guests, helping your operation run cleanly, safely and efficiently.
Starting and sustaining a successful foodservice operation is challenging in the best of times. But after a pandemic? It’s hard to know where to re-start. With preparation and planning, you can reopen successfully while protecting employees, guests and your bottom line. Consider these five steps your quick-start guide. 1. Update your readiness plan Your daily operational checklist is a good place to start. It should include these to-do’s: • Refresh your environmental cleaning schedule and disinfection checklist • Review service and support contracts • Review your operating and marketing plans