2018 Media Kit 3333 E Camelback Road, Suite 285 Phoenix, AZ 85018 P 602.307.9134 F 602.307.9139 azrestaurant.org
Restaurant Employment Growth v/ Rest of Industries
We are an industry of resiliency and innovation. Over the past 18 months, the industry has faced many challenges while continuing to grow at a record pace. Restaurant Employment Growth v/ Rest of Industries Employees Employees for all Industries -8.00% -6.00% -4.00% -2.00% -0.00% 2.00% 4.00% 6.00% 2008 2009 2010 2011 2012 2013 2014 2015 2016
prices caused by higher labor costs, the industry is still growing year over year. However, there is one important trend to watch. While sales and employment
2018 (Q1) P
2018 (Q1) P
Employees for all Industries
have been growing, so has the number of restaurant establishments. Normally, a sign of a healthy industry, the growth of establishments has continued to outpace population growth. In 2017, the number of restaurant establishments grew by a staggering 4.79% while population only grew by 1.91%. In fact, from 2010 to 2017 the growth rate of restaurant establishments has outpaced that of population growth in Arizona. Furthermore, the job market in the State has greatly improved form the doldrums of the Great Recession and has created a labor shortage for the industry. The industry has responded through increased investment in technology to decrease required work hours and over- head, and we have found new innovative ways to bring our products and service to a greater audience while increasing customer loyalty. Regardless of what the future economic situation looks like in Arizona, this past decade of down-turn and recovery has demonstrated that the restaurant industry will always find a way to adapt and continue providing quality products and services to the residents of Arizona. Population Per Establishment y=-1.8519x + 774.66 2010 730 740 750 760 770 780 790 2011 2012 2013 2014 2015 2016 2017
Population Per Establishment
The restaurant industry maintains our status as a driver of economic growth despite the increased regulatory burdens placed on us. Over the past decade, we have seen restaurant
y=-1.8519x + 774.66
employment grow faster than the economy as a whole and this trend is continuing in 2018. During the first quarter of 2018, the restaurant industry in Arizona employed over 225,000 individuals, a 3.03% increase over 2017, while the rest of the economy only added jobs at a rate of 2.19%. Those 225,000 jobs represent over $4.5 billion in annual payroll and represents 8% of the entire workforce in the State. This summer has shown a strong growth in sales for restaurants compared to the previous year. The Restaurant and Bar tax classification grew 4.57% in May-July of 2018 and year-to-date sales are up 6.22% over 2017. While a portion of the upsurge in sales can be attributed to the increase in menu
Steve Chucri President & CEO, Arizona Restaurant Association
message from chairman
One of the main reasons I am so proud to represent the restaurant industry is because it is made up entirely of those that are hospitable by nature. Within our ever-evolving and innovating industry, there are many ways that little by little we can make a greater and lasting impact not only on our surrounding communities bit on our bottom line as well.
TAKE YOUR TASTE BUDS ON AN ADVENTURE. Hungry for something different? Expedition Foodie AZ is a new website that helps you discover only-in-Arizona restaurants, bars, cafés and eateries. Tell us what you’re looking for and we’ll serve up a selection of our favorite spots.
Feature Many of our restaurateurs give back tremendously to our communities and are seen as leaders in our state. They are always willing to help out for a good cause – by way of donating time, food, energy or resources – constantly supporting each other in so many ways. Being an $12 billion industry also comes with responsibility, as our business is where family and friends spend their special moments celebrating, entertaining and letting loose or meeting for work. We have a huge obligation to serve the communities we do business in. I believe our talent in Arizona has done just that and will continue to make a big impact within the growth of Arizona. Being good community partners may look like a lot of different things for different restaurateurs – but one thing I know we have in common is the willingness to think outside the box to accommodate and serve others. I am grateful for our industry giving back and caring about people the way it does. Sincerely,
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Meet three power couples in Arizona’s culinary scene.
By Christina Barrueta
Owning a thriving business is a challenge in any realm, but the restaurant industry, with its long hours and working holidays, has its own set of obstacles. Throw in the added “fun” of working with your spouse, and suddenly things get a lot more complicated. Here are three Arizona couples who have discovered the recipe for success.
up with and interprets them in a fantastic way to introduce Jamaican food as a new experience.”
What they admire most about each other:
Danielle: “His creativity and his flexibility.”
Dwayne: “She brings a level of tenacity to what we do both professionally and personally.”
THE COUPLE: DWAYNE ALLEN AND DANIELLE LEONI
The restaurant: The Breadfruit & Rum Bar in Phoenix
Danielle: “We make our Caribbean curry with about 16 ingredients. It took me a long time to hone, but we finally nailed it, and it’s perfect.” Dwayne: “The Black Magic Woman cocktail is really speaking to me right now. We make a crème de cacao with cocoa nibs, add a pot-still rum and bitters, then crown it with Danielle’s Guinness stout and cream whip.”
Their story: The Breadfruit opened in 2008, introducing Phoenicians to the Jamaican cuisine of Dwayne’s heritage. At this 53-seat restaurant, Dwayne runs the front of the house and the cocktail program with 160 rums, while Danielle is in charge of the kitchen. Says Dwayne: “Danielle takes the dishes I grew
Danielle Leoni and Dwayne Allen / Credit: Christian McBeth
The curried prawn / Christina Barrueta | Jerk prawns / Dwayne Allen
Joe and Dara Rodger / Credit: Shift
The terrace major with charred kale | The butternut squash cheesecake / Credit: Shift
THE COUPLE: JOE AND DARA RODGER
What they admire most about each other:
The restaurant: Shift in Flagstaff
Dara: “His creative side. He’s a true artist.”
Their story: Although Joe was born in Gilbert and raised in Sedona, it was in the kitchen of Frasca Food and Wine, in Colorado, where he fell for the pastry chef. Dara studied in France and Italy, and Joe spent time in Spain, so you’ll notice a European influence on Shift’s breakfast and dinner menus, which change daily. Look for kouign-amann, a classic French pastry with layers of butter and sugar, and signature Shift staples such as sourdough pasta.
Joe: “Her hard work, drive and determination.”
Dara: “The first dish Joe ever made me. He took heads of Romaine, charred them on the grill and served them with bagna càuda (a warm dip of olive oil, butter, anchovies and garlic). It was the best thing I’ve ever had.” Joe: “Gastronomy has its place, but I think the best chefs in the world make a great paté, so I love putting that on Shift’s menu. It’s a simple, beautiful French dish.”
THE COUPLE: MARCUS AND NICOLE VAN WINDEN
What they admire most about each other:
The restaurant: Dutch Eatery & Refuge in Tucson
Nicole: “His work ethic and dedication.”
Their story: The couple behind the acclaimed Dutch Eatery met on a Holland America cruise ship where Marcus, a Netherlands native, was the fine-dining chef and Nicole was the assistant cruise director. They moved around a bit, including spending time in the Netherlands, but when they decided to open a place of their own, Nicole’s hometown of Tucson beckoned. While Nicole runs the front of the house, marketing and PR, Marcus puts his special spin on the menu of Dutch specialties.
Marcus: “Her passion.”
Nicole: “I find myself craving the brunch B.A.C.T.L.T. (bacon, avocado, cheddar, turkey, lettuce, tomato with mayo on sourdough), and I really like the patatje oorlog – French fries with spicy peanut sauce, mayonnaise and onions.” Marcus: “All of it, especially the pork belly stamppot andijvie (braised pork belly with mashed potatoes and escarole) or duck gratinée.”
Nicole and Marcus van Winden / Credit: Dutch Eatery & Refuge
T h i s i s t h e p l a c e I was about Telling You
A night with the crepe king
In the debut episode of “This Is the Place I Was Telling You About,” Jeff Kraus, chef at Tempe’s Crêpe Bar, rounds up a few of his buddies for a night out at his favorite foodie haunts: from Tempe to Mesa, from umami ramen to dry cider, with a dash of Vanilla Ice and a tipsy toast.
Shine. Let’s Together
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brush title tbd takeut and delivery taking a bite out of dine-in raffic
Restaurant takeout & delivery are taking
out of dine-in traffic
Capitalize on the growing popularity of delivery and takeout to protect your business’ market share.
sponsored by Citizens Restaurant Finance
Pizza no longer dominates the delivery and takeout business. Consumers are increasingly ordering their favorite foods to be delivered or to-go, rather than dining in-store. And, in fact, restaurant delivery traffic outside of pizza has risen 33 percent since 2012. 1 This presents a unique opportunity for foodservice and restaurant operators to shift their strategies and operating processes to take advantage of the delivery and takeout trends, rather than have their dine-in numbers and market share cannibalized by competitors who are focused on these services. WHAT’S DRIVING THE TREND? Convenience is becoming increasingly important to customers, especially for Millennials, who are becoming a larger portion of the consumer population. This demographic wants to consume their favorite foods whenever and wherever they want, as well as order and pay for it with the click of a button.
According to recent surveys, 51% of Americans use delivery services to purchase meals from casual dining restaurant 2 and 26% order takeout or delivery at least once a week. 3 These behaviors show little sign of slowing: digital ordering and delivery have been growing 300% faster than dine-in traffic since 2014. 4 FOOD DELIVERY IS A BONAFIDE BUSINESS Third party delivery services, like DoorDash, Foodler and Grubhub are becoming major marketplace competitors. Although they don’t actually make the food, these middlemen provide speed, ease of use, convenience and customized offerings based on customers’ previous orders. In particular, widespread popularity of food delivery is evidenced by the success and growth of Grubhub. The firm now boasts 6.7 million active diners, has a network with over 40,000 partners in more than 1,000 cities and achieved a record $643 million in gross food sales during Q4 of 2015 and $2.4 billion for the entire year. 5 Furthermore, large players not traditionally associated with the restaurant industry, such as uberEats, Amazon Prime and Google, are working with local restaurants and beginning to pilot their own food delivery programs.
Confidence in the future and growth trajectory of this space is strong. More than half a billion was invested in the food
delivery sector in 2014 – almost 13 times the amount in 2013 – with more than a billion dollars invested in 2015. 6 COMPETING IN THIS ENVIRONMENT Restaurant and foodservice operators can employ multiple approaches to maximize the benefits to their businesses. The most obvious solution is for restaurant owners to create their own proprietary delivery and takeout infrastructures. While this option requires more effort and capital, it enables operators to avoid the commissions charged by third party services. Additionally, 45% of respondents in a recent survey said that offering mobile ordering or loyalty programs would encourage them to use online ordering services more often, generating higher revenues. 7 A third of the respondents would be willing
to pay a higher fee for faster delivery service. 8 Restaurant owners and operators can use this to their advantages by instituting a tiered delivery model that charges augmented fees for expedited delivery. Since in-house delivery service may not be an option or the best solution for every restaurant, establishing formal partnerships with third party delivery services is still a viable alternative: working with a third party delivery service has been found to raise restaurant sales volume by 10% to 20%. 9 Implementation Strategies that Worked Starbucks’ easy-to-use mobile ordering and concomitant rewards program have been received well. 20% of all U.S.-based transactions are being made through the app. Taco Bell’s mobile app and website ordering system enables customers to order, determine a pick-up time and pay in advance. The average order comes in at 20% higher than in-store orders. 10 Ultimately, the value of capitalizing on the increasing popularity of delivery and takeout is not limited to defending market share; it’s also about increasing revenue. Customers who order online takeout and delivery are more likely to reorder within 60 days than walk-in customers. 11 Now, the onus is on restaurant owners and operators to decide how to best take this trend and turn it into an advantage.
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The Tipping Point: How Gratuities Perpetuate Abuse in the Restaurant Industry
Provided By Shamrock Foods
Many aspects of American culture are admirable, but there are also quite a few things that I find odd. For instance, why does the United States use Fahrenheit or miles instead of Celsius or kilometers like almost every other country around the world? Why are there such huge gaps in between toilet stalls? Why do Americans expect waiters to constantly stop by asking if they need anything? More importantly, why are customers obligated to leave an additional tip on top of the cost of the meal itself — one that constitutes a hefty 15 to 20 percent of their bill? Don’t get me wrong here — I’m not advocating for service workers to be paid even less than what they are being paid now. But there are countless problems with the custom of tipping, and so many wrongs in the restaurant industry that could be made right, if the 15 to 20 percent were to be added to the original price of the meal instead.
mained stagnant since 1991. Although the tipped minimum wage is $7.85 or more in New York State, many other states around the country adhere to federal wage standards. Naturally, food service workers such as waiters or waitresses, bussers and runners rely on the gratuities that customers pay in addition to the set price of their meal. As long as tips make up for the difference between $2.13 and the general minimum wage of $7.25, there is nothing unlawful about this practice in states which have not established higher wage standards. But it is virtually impossible for government authorities to be able to keep track of the wage of every worker in every restaurant to ensure they are receiving just payment. In a 2010 wage data survey conducted by the Bureau of Labor Statistics, workers in the “food preparation and serving related occupations” category received both the lowest mean and median hourly wages across the nation. Tips are often pooled, meaning that the tip you think will go to the waiter who served you is likely to be distributed among all the different staff at the front and back end of the restaurant. So even if you give a large tip to the waiter who provided exceptional service to make your date memorable, that is likely to be divided up among staff who weren’t directly involved with your dining experience. When pooled, the tips are only meant to be divided among non-managerial staff, yet managers often take advantage of such a scheme and wage
The federal minimum wage for tipped workers is $2.13, a figure that has re-
theft becomes rampant. According to a 2014 report by the Economic Policy Institute, the U.S. Department of Labor found that 1,170 of the 9,000 investigated employers had committed tip credit infractions. Tipping also often warrants undue discrimination and harassment for both waitresses and waiters. A study by our very own Cornell professors demonstrates that racial discrimination is evident as black servers receive fewer tips in comparison to their white counterparts. In a New York Times report, servers account the need to put up with uncomfortable or deriding comments all because they rely on customers’ tips as their main source of income. In the story, a waitress recounts a customer asking for her number in exchange for his tip. Another was forced to laugh off inappropriate comments about her body. Servers are often coerced to ignore sexual harassment since their livelihood depends on these tips, which lie at the fingertips of customers who could easily add or subtract a digit based on whether they feel they were served to their liking. As The Economist puts it, this system perpetuates a dreadful cycle in which “low pay justifies tips and tips justify low pay.” The customer should not feel burdened to pay workers their due wage through their tips; employers should be paying employees their full wages. Even if I had received
mediocre service, I feel obliged to leave a 15 percent gratuity knowing that restaurant workers survive on tips. In countries like the Netherlands, gratuity is included in the menu price. In South Korea or Japan, diners are not expected to leave tips because service workers are merely seen as doing their job of serving customers. This makes the wage payment process much more transparent. The United States should also include service fees in the bill and have tips serve their intended purpose — as an additional sign of appreciation — rather than a means for justifying low base pay. An equal minimum wage for all workers is needed now more than ever for the ever-growing restaurant industry to seek just and sustainable practices. DongYeon (Margaret) Lee is a junior in the School of Industrial and Labor Relations. Here, There and Everywhere appears alternate Tuesdays this semester. She can be reached at firstname.lastname@example.org.
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millennial’s eating habits
are quite different from their parents.
By Akin Oyedele | Business Insider
Millennials have a strong preference for convenience, and eat at restaurants more than any other generation, according to Bernstein analysts. • This year, their purchasing power is set to surpass baby boomers’, making it crucial to understand how their spending differs from their parents’. Millennials, the largest living generation, are poised this year to have more spending powerthan baby boomers, according to analysts at Bernstein. And so, it’s important to understand what they’re buying, and how they’re different from their parents.
“What was once an academic exercise (how will millennial spending trends affect demand in some fuzzy future?), takes on a new sense of urgency,” Bernstein’s Sara Senatore and Alexia Howard said in a note on Friday. They drew on a recent report from the US Department of Agriculture to examine how millennials, defined as people born between 1981 and “the mid-2000s,” eat differently. One of the key differences is that millennials are the most likely age group to eat at restaurants instead of at home.
Millennials eat the highest share of their meals in restaurants and are the most likely to have purchased prepared meals (regardless of eating place)
Restaurant or Bar as a percent of Eating Locations
The chart shows that in a given month, millennials have 2.3% of their meals at a restaurant, which Bernstein estimates as roughly one trip every other week.
As this habit grows, more grocery stores are now offering prepared meals, or improving their existing options.
More restaurants and fast-casual chains are offering delivery and making their to-go menu options more accessible.
That’s a big opportunity for the $56 billion catering industry. Fast-casual restaurants like Chipotle, which are well frequented by millennials and have executed a catering strategy, made a “well-placed” decision, the analysts said. “It’s not surprising to find then, that millennials allocate the highest share of their food budgets to prepared food (7.5% vs 6.6-6.9% for the other generations),” they added. What they did find surprising was that unlike other age groups, millennials continue to eat prepared foods even as they grow richer. “At each income level, millennials spend the highest shares of their budgets on prepared foods, sugar and sweets, and pasta,
And technologies like mobile ordering and delivery apps are playing a key role to make eating more convenient for millennials. “I think the millennial generation is much more demanding than prior generations,” Nigel Travis, the CEO of Dunkin’ Brands, told Business Insider’s Kate Taylor in September. Millennials’ preference for eating out reflects a second point of departure from their parents: They’re less willing to cook. Bernstein found that even though millennials work fewer hours than older generations—including those who have retired—they spend the least amount of time on meal prep.
Despite working fewer hours, millennials spend less time on food prep
Time Allocation by Activity Minutes, except hours worked
and the least to grains—arguably the least processed of the processed foods,” the Bernstein analysts said.
The preference for prepared foods boils down to convenience, to the point where even making cereal was seen as too cumbersome because it would leave behind a dirty bowl, according to a 2015 report from Mintel. The cereal maker Kellogg saw its sales drop 14% from 2013 through 2017 as younger consumers turned to more convenient options like yogurt and prepared breakfast sandwiches. “This prioritizing of convenience above all else is a positive for restaurants generally (given the ease of eating out vs preparing at home),” the analysts said. “And it is especially advantageous for those offering delivery and to-go.” Millennials apparently also find it more inconvenient than any other generation to shop around for coupons. According to the USDA’s study, about 6% of their spending is from coupons, versus nearly 8% for baby boomers and Gen. X’ers. That’s why price-specific offers like McDonald’s $1 $2 $3 Dollar Menu can help to drive sales. However, the USDA’s original report observed that cost ultimately played a bigger role: Millennials whose wage growth has been hurt by the recession also like convenience, but cook when it’s cheaper than eating out.
a balanced approach to technology
50 by Eric Giering, Co-Head, National Industries Programs BMO Harris Bank
who would have taken your order is now delivering your food. The extra engagement and personal service has been very well received by customers. It’s also helped employees engage more with their customers. Social Media Millennials and Gen Z are highly in tune with social media. That’s why you see the major brands pushing the conversations around their restaurants on social media. They’re also using social media to promote other technologies, like mobile apps. Taking a balanced approach to technology The question becomes: Do you spend more on social media to attract millennials and abandon your traditional advertising? Ideally, brands find a way to combine their traditional and new media spends. That means continuing TV spots, sports sponsorships and other traditional pieces associated with quick-serve restaurant brands, while offering promos available only to your social media followers. This way, you’ll
Millennials and Generation Z are influencing the way restaurants operate, from menu options to store design. For franchise restaurant owners looking to attract this highly connected demographic, there’s no better way than through technology. Technology can make it easier for millennials (or anyone for that matter) to interact with your brand. It’s a matter of meeting three key demands: speed, accuracy and anonymity. That could mean anything from mobile ordering to in-store ordering kiosks. But it’s imperative that restaurant operators approach technology in a way that’s efficient and doesn’t alienate customers across other generations. Ultimately, it’s about balance. Kiosks Ordering kiosks have become a popular tool for QSRs. It hits the millennial demand trifecta of speed, accuracy and anonymity. Most stores that have implemented kiosks have seen their average sale per ticket rise. That’s because when customers see the options available in front of them, they often upgrade their orders, whether it’s through larger sizes, extra ingredients, or additional items. But it’s important to note that technology isn’t always about eliminating the human element. When a restaurant installs kiosks and adds table service to the experience, the person
The last two points are especially crucial. Working with your key partners becomes essential in terms of figuring out how you’ll finance your investments and where the payoff is. What’s clear is that technology is a key part of the restaurant operator’s strategy for attracting younger customers. Whether it’s making sure the technology is right for your brand or making sure you retain your appeal across multiple generations, the key is striking the right balance.
keep the populace as whole engaged and maintain the brand’s relevance across generations. Third-Party Delivery Customers hate bad weather and bad traffic. A lot of brands are working with third-party delivery services like DoorDash, Uber Eats and Grubhub to offer delivery through their mobile apps. And there are some indications that offering third-party delivery produces incremental sales (rather than just appealing to existing customers) and higher per-ticket averages. But food quality is the wild card here — for the franchisor as well as the franchisee. You want to make sure your food holds up in delivery. Finding a way to ensure you can deliver food that is fresh when it gets to your customer’s door has been a challenge. Asking the Right Questions It’s easy to become enamored with the latest tech trend. But not every new tool that comes along is right for your brand. Restaurant operators have to figure out which pieces work for them under a few contexts:
Learn how we can help. Contact a franchise finance specialist or visit bmoharris.com/franchisefinance.
• What do your consumers want?
• What makes sense from a cost perspective?
• What’s your return on investment?
benefit assist program
Benefit Assist Program Makes Benefit Payouts Faster and Easier for Employees Enrolled in Medical and Supplemental Health Plans
Industry-first program by UnitedHealthcare helps employees initiate their claims under accident, critical illness and hospital indemnity protection plans
Employees enrolled in UnitedHealthcare accident, critical illness or hospital indemnity protection plans can now receive benefit payouts faster and easier through UnitedHealthcare’s industry- first Supplemental Health Benefit Assist Program. Benefit Assist features a team of UnitedHealthcare Benefit Assistants who contact via phone or email an eligible plan participant following a qualifying critical illness diagnosis, hospital stay or serious accident. The Benefit Assistants help the patient kick-start the claim process soon after the related medical diagnosis or treatment to facilitate a faster payout so that the patient can focus on healing and getting well.
Oftentimes people enrolled in supplemental plans wait weeks or months to start the related claim, or neglect to do so entirely, thus delaying or missing a cash benefit that can help pay out-of-pocket expenses or cover lost income. Payouts under UnitedHealthcare supplemental plan coverage can reach $5,000 or more under accident and hospital indemnity plans; critical illness coverage can reach up to $40,000. “Almost two-thirds of employees have less than $1,000 on hand to pay out-of-pocket expenses related to an unexpected accident, hospital stay or serious illness. Benefit Assist helps employees receive benefit payouts faster and more efficiently, giving employees peace-of-mind and allowing them to worry less about their finances and focus more on healing and getting healthy,” said Tom Wiffler, CEO, UnitedHealthcare Specialty Benefits. The Supplemental Health Benefit Assist Program is available to companies nationwide with 250 or more employees enrolled in both UnitedHealthcare medical and supplemental health plans, including accident, critical illness or hospital indemnity coverage. This resource highlights the value to companies and their employees of combining medical and ancillary health benefits, including supplemental health, vision, dental and other financial protection coverage, through a single health plan. More employers are offering supplemental benefit plans as a way
Exclusive health care pricing and solutions for ARA members from UnitedHealthcare
In their own words: Why choose UnitedHealthcare?
to add financial certainty for employees, especially with more than 80 percent of employers now offering consumer-directed health plans. To learn more about the value of integrating medical and specialty benefits, click here . About UnitedHealthcare UnitedHealthcare is dedicated to helping people live healthier lives and making the health system work better for everyone by simplifying the health care experience, meeting consumer health and wellness needs, and sustaining trusted relationships with care providers. In the United States, UnitedHealthcare offers the full spectrum of health benefit programs for individuals, employers, and Medicare and Medicaid beneficiaries, and contracts directly with more than 1.2 million physicians and care professionals, and 6,500 hospitals and other care facilities nationwide. The company also provides health benefits and delivers care to people through owned and operated health care facilities in South America. UnitedHealthcare is one of the businesses of UnitedHealth Group (NYSE: UNH), a diversified health care company. For more information, visit UnitedHealthcare at www.uhc.com or follow @UHC on Twitter.
“We all know it’s been a challenging time managing health care. So we have decided to choose our partner the same way we choose our ingredients, and that means sticking with quality and using UnitedHealthcare.”
Together, the National Restaurant Association (NRA), Arizona Restaurant Association (ARA) and UnitedHealthcare offer special advantages for your ARA member business:
Bobby Fitzgerald Brand President Slatebridge Restaurant Group
• Exclusive discounts on group medical plans and specialty benefits for NRA/ARA members • New Restaurant & Hospitality Association Benefit Trust option for small employers in the hospitality industry • Health care reform guidance and solutions • Wellness programs and services designed to help improve employee health, productivity and retention Find out what the ARA and UnitedHealthcare can do for your business, and why others in the hospitality industry are choosing UnitedHealthcare for their health care solutions.
Contact Alliah Sheta at email@example.com for more information on the hospitality associations alliance program.
Contact your broker or UnitedHealthcare representative to get a UnitedHealthcare quote.
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. The Restaurant & Hospitality Association Benefit Trust is not available in Minnesota, New York or Vermont. Insurance coverage provided by or through UnitedHealthcare Insurance Company, UnitedHealthcare Insurance Company of Illinois, Inc. or their affiliates. Administrative services provided by United HealthCare Services, Inc. or their affiliates. Health Plan coverage provided by or through UnitedHealthcare of Arizona, Inc. Facebook .com/UnitedHealthcare Twitter .com/UHC Instagram .com/UnitedHealthcare YouTube .com/UnitedHealthcare
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keeping your restaurant pest free
Burns Pest Elimination shares top tips for restaurateurs on keeping their establishments pest free and customers coming back
By Burns Pest Elimination
Every restaurateur knows that an exceptional dining experience can be completely ruined with the presence of certain unwanted dinner guests. From quick service to fine dining, pests such as flies, roaches and rodents can not only ruin a guest’s experience but can result in violations, fines and even closures. Future business can be affected through the widespread use of social media which can broadcast your pest problems in real time. Burns Pest Elimination is sharing information on the top three restaurateurs can do to prevent an infestation. Aside from the obvious dislike and disdain for pests, they can also be harmful to guests and employees due to their ability to carry germs and diseases. pests affecting Arizona restaurants and what
According to Burns Pest Elimination, flies, German roaches and rodents are the top three pests restaurants should be the most concerned about. Flies are the smallest and most common of these three pests. They often feed on trash, feces, and other unsanitary food sources making their way into your restaurant, landing on utensils, glassware and food, spreading millions of germs throughout. For establishments with closed-off kitchens, the main source of flies in the kitchen come from staff opening and closing back doors frequently. Make sure that the staff know to enter and exit quickly being mindful of entering pests. With the increasing trend in open-air kitchens, the same front door where guests enter and exit makes a perfect entrance for flies and during Arizona’s cooler months, many restaurants will open their sliding doors and windows granting flies open access. Unlike flies, German roaches typically enter restaurants through food deliveries, hiding in the cardboard boxes. As soon as a delivery is received, educate staff to thoroughly inspect and discard all cardboard boxes as these often serve as both food and shelter sources for roaches. Rodents, like roaches, can also enter restaurants through food deliveries as well as cracks and crevices in the building. Always make sure to remove trash daily and that tables are bussed in a timely manner. Store food in sealed containers and check that all openings to the outside are sealed properly. When it comes
to washing kitchen floors, do not use a pressure washer. The high pressure spray has a tendency to force food debris up off the floor, onto the bottoms of food prep stations, wash stations and other crevices that are almost impossible to see, extremely hard to clean, and can attract pests. Instead, grab a mop— while not high tech, it is your best bet in not spreading filth. Proactively working with a pest elimination specialist can help you protect your business, guests and reputation by identifying and eliminating conducive pest conditions. About Burns Pest Elimination With three and a half decades of service in Arizona and now the Las Vegas area, Burns Pest Elimination are the largest family-owned and operated pest elimination company in Arizona. The company specializes in commercial and residential pest, weed, bed bug, termite and bird control. For more information, please visit www.burnspestelimination.com .