THE MAGAZINE OF THE ARIZONA RESTAURANT ASSOCIATION
75 Years in the Making More than just a trade organization, the Arizona Restaurant Association is a network of industry innovators transforming the business of food.
Since its earliest days, the association has been fueled by bold thinking and emerging ideas. When a small group of chefs and hospitality professionals came together in 1939 to create this organization, there was no recipe, no model — they relied solely on their vision. Today, that vision has grown into a network of prominent thinkers and doers, leading the state’s $11 billion vibrant culinary economy. In this celebratory issue of Arizona Restaurant News we look back on some of the people who brought us here, the food inside our state that makes us unique, and the industry partners who have inspired us along the way. By highlighting the moments that changed our history and made us who and what we are today, you’ll see - exactly – 75 reasons why the Arizona Restaurant Association is so vital to our community. 1 2
Look for this icon thr ughout the magazine to discover monumental moments.
WATCHING WHAT WE EAT How food tv evolved into food television
Turning 75 can keep you quite busy – at least that’s the case for the association. Discover the things – food, booze, restaurateurs, technology, legislation and a handful of bold ideas – that define our time.
FROM ABACUS TO SMARTPHONE Restaurants and accounting over the year
THE LONG RUN Restaurant vets share their secrets to longevity
PRESIDENT’S MESSAGE You Are What You Eat
THEN AND NOW Shamrock Farms got nine decades of milk in the bottle
A FEAST OF HISTORY Arizona through the plates of its Iconic Restaurants
A FEAST OF HISTORY Hear the epic anecdotes of who we are and how we got there. Five iconic restaurants share their legendary stories and the impact they’ve made on Arizona cuisine.
SPIRITED SUCCESS Young’s Market Company 125 years young
CHAIRMAN’S MESSAGE Ingredients for Life
KING OF BEERS Bringing refreshment to Arizona since 1955
MISSION ACCOMPLISHED How Mission Linen has laundered to success for eight decades
IN IT FOR THE LONG RUN With 50% of the nation’s small
businesses closing up shop in their first year, it can be hard to stay optimistic about small business longevity. What are the secrets to staying in business and locking down success?
SHAPING THE RESTAURANT INDUSTRY The political voice for the state’s restaurant industry
STATE OF THE PLATE The restaurants, dining trends and laws shaping Arizona’s culinary scene
President & CEO Steve Chucri Membership, Vice-President Jana Shelton Editor | Marketing & Events , Director Tiffanie Hawkins ProStart & Education Foundation Tracie Head Public Affairs & Communications, Manager Chianne Hewer Partnerships & Industry Programs, Manager Brynn Johnson Membership Representative Jillian Nagela Membership Representative Debra Williams Magazine Design
VE Marketing Photography Upward Projects Grace Stufkosky Photography
4250 N. Drinkwater Blvd., Suite 350 Scottsdale, AZ 85251 P 602.307.9134 F 602.307.9139 465 W. St. Mary’s Rd., Suite 300 Tucson, AZ 85701 P 520.791.9106 F 520.623.6603 azrestaurant.org
because food is an integral part our everyday lives. Food is economics, politics, entertainment, culture, family… and passion. Today the association continues in that same spirit by offering chefs, industry leaders and food enthusiasts a variety of events and programs designed to educate, inspire, entertain, and foster a deeper understanding of our culinary culture. As we reflect on all that has been accomplished over the past 75 years and relive the history that has made us who we are today, we ask for your continued support as the association prepares
Over the past 75 years, the Arizona Restaurant Association has invited you to have a seat at the table of the most vital food organization in Arizona, to participate in our food revolution, and ultimately transform the business of food. The association has evolved with the times, embracing policy
for all that is yet to come.
13 years of service
Steve Chucri President & CEO, Arizona Restaurant Association
After all you are what you eat. Not only because food is nutrition, but because food is an integral part of our
change and creating a diverse group of thought-leaders in the process, and seven decades after its inception, it still continues to celebrate the industry at its best. A place where food matters, the ARA is the epicenter of Arizona’s culinary community, dedicated to exploring the way food enriches our lives. After all you are what you eat. Not only because food is nutrition, but
“Congratulations Arizona Restaurant Association on 75 successful years of serving our community! Southwest Gas is proud to be your partner and collaborator. Working together, we’ve assisted Arizona’s restaurants in implementing new natural gas technologies and best practices that improve food quality, productivity, and energy efficiency – all while reducing operating costs and the environmental impact on our communities. We hope our partnership continues to yield positive results for your organizations and the communities we serve. We look forward to many more years of collaboration and innovation that will continue to help our businesses succeed.” — Southwest Gas
a feast of history
through the plates of its Iconic Restaurants Arizona
The evolution of dining in Arizona has gone through extremes since its earliest days, and it’s still constantly in flux. Many trends, some that hold true today,
started here—sometimes it’s a technique, a style of cuisine
or a different way of doing business. Our restaurants have
Phoenix City Grille
made an impact both here and across the country, and it goes
Phoenix City Grille
beyond celebrity chefs. They’ve created some of America’s
favorite dishes, like chimichangas . These are the game-
changers that really made a culinary mark and forever
changed where and how we dine out. Some of the restaurants
are long gone, others have so much longevity, they are
constant barometers of hospitality.
Hosted by Restaurant Live AZ’s Joanie Simon, these oral
El Charro Café El Charro Café and family are prepared to show you that; “We are not the best because we are the oldest, We are the oldest because WE ARE THE BEST!” Listen
histories are a glimpse of our industry’s heritage and a tribute
to those culinary professionals having laid the groundwork
of Arizona’s cuisine scene today. Discover our state’s diverse
culinary heritage through five iconic restaurants’
Miracle Mile Deli
Wrigley Mansion Listen
Miracle Mile Deli Listen
Duck & Decanter Listen
Duck & Decanter
message from chairman
decision we make. And while the industry that has molded my livelihood and life can certainly be a grueling, thankless, and challenging one – I am very thankful that I get to be a part of it every single year in hopes to make a difference in someone’s life.
of life ingredients
I am proud to have dedicated many years to this industry, and to be a leader for the Arizona Restaurant Association. Together, the restaurant industry impacts every single citizen in one form or another. Together, the restaurant industry has the ability to mold young entry level employees all the way to operation managers and seasoned chefs. Together, the restaurant industry is the perfect means to spread happiness, hope, health and hospitality to the world. To the Arizona Restaurant Association– Happy 75th Anniversary. Cheers to 75 more years of making a difference!
Feature grueling, thankless, and challenging one – I am very thankful that I get to be a part of it every single year in hopes to make a difference in someone’s life. FFF …the industry that has molded my livelihood and life can certainly be a
The most important ingredients to success in my business hinge on the excellence of customer service, great food and community impact. My restaurants cannot survive without these factors. If nothing else, the restaurant industry has taught me about the importance of making a difference in someone’s life. In our establishments, we potentially could be the first human interaction for that customer that day. We potentially could be the necessary break from the office during the lunch hour, or even the welcoming atmosphere to bring a guest for an important lunch meeting. Of course, our menu and tables are also the perfect setting for family time – the utmost important element to life. Founding and owning a restaurant has taught me to always think about people first. Our customers always come first. Treating people, customers and friends with respect is what makes the world go around. The significance we place on creating a warm, comfortable, fresh and contemporary atmosphere needs to have precedent in every single business
Sincerely, Louis Basile, Jr. Louis Basile, Jr. Wildflower Bread Company Chairman, Arizona Restaurant Association
Louis Basile and his wife Tracy conceptualized and developed the Wildflower Bread Company in 1996.
In the restaurant business, image is everything. From the way you set your tables, to the way your staff appears, to the little extra touches you supply in your restroom – all these details can have a big impact on your customers’ dining experience. Fortunately, Mission Linen Supply has been providing restaurants and hotels with all the products and services they need to make the right impression on their customers (and keep them coming back for more) for over 83 years. Page got his start in the laundry business working for the Troy Laundry in Santa Barbara. Not content to work for someone else for very long, this young entrepreneur ultimately convinced the owner of Troy Laundry to let him fix up an old truck that was rusting away and use it to solicit his own customers on a straight commission basis. In just six months, he had built the largest laundry route in the company. 10 11 Mission Linen was founded in 1930 by 26-year-old George “Ben” Page.
Eventually Page saved enough money to make a down payment on his own truck and left Troy Laundry to start his own laundry business – Mission Linen and Towel. In the beginning, wealthy home- owners, barbers and butchers provided the bulk of Mission Linen’s business, but the repeal of Prohibition in 1933 increased business at hotels, bars and restaurants, which soon became a large part of the growing company’s business. Ever aware of the evolving needs of their customers, Mission eventually expanded beyond linen and uniform rentals to include the service and sale of apparel, mats, janitorial and restroom products. Today, Mission operates 43 facilities in California, Arizona, Texas, Oregon and New Mexico and has a fleet of more than eight hundred vehicles. With plants in Phoenix, Flagstaff and Tucson, Mission understands the unique needs of its local restaurant customers and has been 12 13
How Mission Linen has laundered to success for eight decades
partnering with some of Arizona’s finest restaurants and largest corporate chains for over 52 years.
Happy Anniversary ARA!
Mission first entered the Phoenix-area market in 1962. As this market grew, Mission expanded to meet the demand and in 1986 built a second facility at 2652 South 16th Street in Phoenix. By the end of 1988 the company’s industrial and linen businesses were fully operational in one location. Through the loyalty of those very first customers, most of whom still support Mission today, Mission continued to grow their Valley business. The acquisition of Haskell in 1982 allowed the company to increase their territory in the Tucson market and in 1989 Mission expanded into Flagstaff. Today, Mission is the only textile and facility service provider in Arizona who can offer statewide coverage, unparalleled customer service, and resources and products that meet their customer’s unique needs. “Mission Linen Supply is pleased to congratulate the Arizona Restaurant Association on its 75th Anniversary. As the preferred vendor and proud supporter of the ARA, Mission Linen strongly believes in the benefits of ARA membership not only for individual businesses, but for the entire restaurant industry. That’s why Mission offers their NEW customers up to a $300 service credit towards their ARA dues. Mission is the only textile services provider who delivers it all – linens, uniforms, towels, aprons and restroom/facilities services – 24/7. To learn more about Mission’s extensive line of products and services, visit www.missionlinen.com. There’s MORE to Mission.” — Mission Linen Supply 15
As a proud supporter and preferred vendor of the Arizona Restaurant Association, Mission linen supply is pleased to congratulate the ARA on 75 years of serving the restaurant industry. Mission linen supply is the only textile services provider who can deliver everything you need – linens, uniforms, apparel, towels, aprons, and restroom/facilities services – whenever you need it, 24/7. Call Mission Linen today for a FREE needs analysis and to learn more.
To join The ARA visiT azrestaraunt.org or call 602-307-9134
There’s MORE to Mission
The Arizona Restaurant Association has been loyally serving Arizona’s restaurants for just as long. Celebrating their 75th Anniversary, the ARA has represented Arizona’s flourishing restaurant industry as educator, advocate and collaborator since 1939. A preferred vendor member of the ARA for five years and counting, Mission Linen is proud to support an organization that has done so much for the restaurant industry and for Mission’s customers. Together, Mission Linen and the ARA are working to help Arizona’s restaurants grow and prosper. To learn more about Mission Linen’s extensive line of products and services for the food and beverage industry, visit www.missionlinen.com .
state of the plate
In celebration of the ARA’s 75th anniversary, we’re reminded that the restaurant scene has changed dramatically over the years. Dining out has gone from a treat reserved for the wealthiest folks in town to something that most people can enjoy. Let’s take a look back at the history of Arizona’s restaurant industry and stop to examine the trends and laws that are shaping it today. When the ARA was established in 1939, the restaurant experience was not shared by many as Arizonans still were suffering the impact of the Great Depression and World War II had just started. Indeed, eating out at a restaurant remained largely a luxury enjoyed by the upper class. A major shift in diners eating out occurred around the 1950s, however, with the introduction of franchise and fast food restaurants. The oft-cited story is that of the McDonald brothers whose hamburger shop in California offered a simple menu of hamburgers, fries, soda, and milk shakes. Although the first McDonald’s franchise was located on Central Avenue in Phoenix in 1953, the McDonald brothers later would partner with salesman Ray Kroc and open the first McDonald’s in Chicago under the McDonald’s Corporation in 1955. Within 10 years, there were more than 700 McDonald’s restaurants across the country. Throughout this time, similar restaurants emerged, offering inexpensive menus to lower class and middle class patrons to enjoy in the experience of “eating out.” 17 18 19 20
dining trends and laws
by John J. Balitis and Lori Higuera
Another shift took place around the 1980s, accompanying Arizona’s shifting demographics and changing lifestyles. By this time, more singles, working parents, and dual-career families populated the state, and they did not have the time or inclination to cook at home. In response, a rising number of family casual dining restaurants popped up, offering reasonably priced meals, children’s menus, and a casual atmosphere. For the middle class single, there were now establishments that offered music, drinking, and menus of finger foods under one roof. These casual dining restaurants provided moderately priced meals and further added to the variety of establishments that included upscale establishments centering on unique dishes created by famous chefs and value eating establishments that allowed people to stretch their dollar.
Today, we see a growing number of restaurant customers paying attention to the healthiness and origin of the food they eat. With this awareness, many restaurants have changed their menus to offer healthier food options and now publicize the nutrition labeling. In addition, many restaurants have joined in a movement to return to the farms and thereby place a greater emphasis on local and organic foods. As part of this increased focus on health when eating out, new legal requirements have emerged over the past 10 to 20 years that affect restaurants, such as smoking bans, public accommodation requirements for disabled patrons, and noise regulations. These legal requirements largely did not exist in the past and restaurateurs have had to educate themselves about the intricacies of the requirements and how to comply with them. Other legal issues that restaurant owners face are based in long-standing laws that have evolved over time to accommodate the modern kitchen and dining environment. Two common examples involve the federal Fair Labor Standards Act (FLSA) and National Labor Relations Act (NLRA) both of which pre- date Ray Kroc’s initial collaboration with the McDonald brothers. Under the FLSA, restaurant management has had to learn to adapt to evolving tip pooling rules and, most recently, new tip and service charge definitions that impact how tipped workers are paid minimum wage in their jobs. Under the NLRA, restaurant workers enjoy significant freedom to communicate 22
with one another via social media about their employers’ food products, front and back of the house management, safety protocols, and a seemingly endless list of other workplace issues and concerns. To many restaurateurs’ surprise, this freedom is preserved even if the workers’ communications are highly critical of the establishments where they work. Yet other legal challenges that complicate restaurant ownership simply have emerged in the common law based on modern sensitivities. One of the best examples in this regard involves the intersection of food allergies and menu labeling. In this developing risk area, restaurant owners are well-advised to accept some level of responsibility for providing information on menus about certain ingredients that can trigger common and severe allergic reactions. The scope of this duty is in flux, but most likely will only expand over time. As some laws expand over time, others may go away. No matter how restaurants evolve over the next 75 years, there’s one thing that’s for certain—businesses are more likely to stand the test of time if they are knowledgeable about the laws that affect them.
John J. Balitis, and Lori Higuera, are Co-Chairs of the Employment and Labor Relations Practice Group at Fennemore Craig
watching what we eat
How food tv evolved into
Americans enjoy food almost as much as television, so it was only a matter of time before food—both its preparation and consumption—made its way on to television. But who could have predicted that food-related television programs— cooking shows, and later, spectator-sport competition shows, reality shows, and even talk shows, all centered on food— would have exploded in popularity?
Here’s a look at how food on TV has evolved into Food Television over the last 60 years.
Created by Menuism.com The Evolution of Food on TV explores the personalities and shows that have stolen our hearts and satisfied our appetites. View complete infographic .
Why Cooking Shows are Irresistible Everyone loves food, right? But it’s not just the eating… it’s the evolution of a dish. We see meals coming together and we dream; we dream about the taste, texture and sharing the dish with friends and family… It’s compelling TV.
Our two favorite subjects – food and television – collided when Arizona Restaurant News sat down with Best-Selling Cookbook Author and Food Network Host Robin Miller . Here’s what the busy mom and Arizona transplant had to say about… Her Television Career My first national TV appearance was The Today Show with Al Roker. It was actually only my second time on TV. It came about because I did a local show in New York (Eyewitness News in Manhattan) and a producer from NBC called the next day to ask if I would do the national morning show that weekend. And the rest is history. Since my show started airing on Food Network, I’ve reached more people and sold more copies of my cookbooks. TV definitely changed my life. From Stovetop to Screen: Food Network Star Robin Miller Talks Food Television
Food on the Airwaves In the early 1990’s, Food Network introduced American chefs and savvy home cooks and people got up from their chairs and started dabbling in the kitchen. Cooking became interesting and fun. American culture has significantly changed since Food Network launched and now we see a celebration of global cuisine. Food Media in the Future No more scripted shows... Viewers have shown they like real people. Yes, we love our celebrities, but we like to watch the average person overcome an obstacle or win a battle, whether it’s in the kitchen or on the road.
What’s Next Hopefully a new show! I’ve been working hard and pitching concepts I believe viewers will adore. Stay tuned.
from abacus to smartphone
It is amazing to look back in time and think about how much has changed over the years. When I first started my professional career, the internet was just barely off the ground and the term smartphone was unknown. Similarly, technology has changed restaurant operations. Before the advent of credit cards and debit cards, restaurants were strictly a cash business. There were no point-of-sale systems. Although there are still some restaurants that are strictly cash-only businesses, 92 percent of full-service restaurants now take cards. New technology lets even food trucks and tiny vendors accept cards. Another recent trend by retailers that has become preva- lent is the use of gift certificates and gift cards. With the latest technology, the issu- ance of gift cards is simple. A trend in the future will be mobile gift cards and virtual gift cards where they are delivered via 38
phone applications or delivered via e-mail. With the use of technology, electronic pay-at-table and mobile payments will be commonplace.
Feature paper menus and restaurants will be able to adjust their prices in real time. As it relates to accounting, the rise of technology has changed how restaurants track their revenues and costs. Before computers, general ledger paper was used to account for a restaurant’s business. Now, there are point-of-sale systems that are utilized to track sales, tips, etc. Accounting software is now utilized to keep a balance sheet and profit and loss statement. QuickBooks is a popular program that is used not only to keep the books, but can be used to generate data for sales tax reports or to generate Form 1099 payments to non-employees. The The future will also bring digital ordering. With digital ordering, there will be no
Restaurants and accounting over the years
by Kelly Lynch, CPX
trend for the future is to be able to access accounting software in the cloud where you can have multiple users in various locations review accounting data. The one thing that remains constant for each generation in restaurants and accounting is watching the cash, the data and the customers’ data.
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“Congratulations to the Arizona Restaurant Association on 75 years of pioneering unmatched advocacy and leadership in representing and serving Arizona’s flourishing restaurant industry. What a shining example of an organization working side by side with its members to educate and collaborate, bringing value to businesses and their customers across the state. Arizona’s restaurant industry is thriving and leading the nation in job growth, no doubt, thanks in part to the ARA’s commitment to being the leading resource for the latest industry trends and regulations. Henry & Horne, LLP looks forward to working with the ARA for many more years to come.” — Brian Campbell, CPA, Partner, Henry & Horne, LLP
the long run
There’s something to be said for being confident in what you do and doing it well. These Valley classics aren’t busy chasing trends; they’re just turning out the same deliciousness that’s been making people happy (and heavy) for generations. We sat down with three restaurants that have thrived and endured decades of success to talk the elusive secret to restaurant longevity. Sierra Bonita Grill The Veteran: Nate Hopper, Managing Partner The Restaurant: Sierra Bonita Grill Industry Experience: 17 Original Grand Opening Date: April 28, 2005 Estimated number of patrons served since: 500,000 + Then: I first started my restaurant career in a small Italian restaurant named Our Gang Cafe in north central Phoenix. This was a wonderful restaurant with great food, staff, owners and customers. This is where I realized I would be in the restaurant business for a long time. From there, I moved on to the popular Phoenix City Grill, owned by Sheldon Knapp. He taught me most of what I know about this industry, and in 2005, together we opened Sierra Bonita Grill. In 2010, 41
Sierra Bonita Grill
70% of restaurants fail within 3 to 5 years
I purchased Sierra Bonita Grill with two partners. Since then, we’ve done a complete remodel of the restaurant, and the menu has also evolved over time.
Now: I am the managing partner of Sierra Bonita with two partners, Larry Debus and Bill Gould. I am also the co-owner of Sierra Bonita Catering, with my partner Larry Debus and my wife Kim as acting General Manager. I have been lucky enough to stay in north central Phoenix my entire career, taking care of a lot of the same people I did 17 years ago. Over the years, the dining experience has definitely changed. It used to be about larger portions and big meals. Now guests are looking for smaller portions and shareable plates. They are also more concerned about eating healthy and supporting local purveyors. 41
El Chorro The Veteran: Kristy Moore, Operating Partner The Restaurant: El Chorro Industry Experience: 37 Original Grand Opening Date: February 14, 1937
The secret to success: Showing up everyday with the attitude and willingness to make every guests experience great. Staying current with market trends. Building relationships with customers, vendors and staff. Knowing in the lean times there are friends to help and in the good times thanking them for getting me here. Why do you believe guests continue to return? At Sierra Bonita Grill, we focus on the whole guest experience – building relationships with all of our staff, creating a comfortable ambiance, and consistency with the food. The Future: In April of 2015, we’ll be celebrating our 10-year anniversary. We don’t have any plans firmed up just yet, but we will be doing something to celebrate and thank our guests for their support. “Advocacy. Education. Collaboration. Whether representing the industry, providing training for its members or putting events on to bring the restaurant community together, the Arizona Restaurant Association continues to meet its mission. As the representative of an industry that employs over 41,000 Arizonans, and generates $11 billion in sales annually, the Arizona Restaurant Association is a strong and vocal leader. As an industry partner, we clearly recognize the impact the efforts of ARA and its restaurant membership has on our business. Congratulations on 75 years of serving Arizona restaurants, which in turn serve all Arizonans. We are truly fortunate to be your partner. Best wishes for the next 75 from your friends at Crescent Crown Distributing. “ — Joe Cotroneo, General Manager, Crescent Crown Distributing
Estimated number of patrons served since: Since opening, El Chorro’s records have documented serving the likes of Clark Gable, John Wayne, Barry Goldwater and other prominent figures. Unfortunately, those early records do not contain numbers on guests served. Then: El Chorro was originally built as a private girl’s school by John C. Lincoln in 1934, and became the watering hole for Camelback Inn in 1937. When the restaurant first opened, people road horseback to the restaurant, on a dirt road in an unincorporated part of Maricopa County. Now: El Chorro is regarded as a community icon by locals and visitors. From long time patrons to new guests, El Chorro as seen as gathering place for families young and old. The secret to success: The sense of camaraderie and comfort that is instilled by the guests, fantastic food, luscious libations, guests and beautiful grounds is a key to El Chorro’s 44
items on the menu that have been there since the opening because our clients ask for them. Now: There are many more restaurants and choices for people now. People’s tastes have changed as well as the way they dine. We’ve adapted to those changes with the items on our menu and also opening Vincent Market Bistro, our more casual restaurant adjacent to Vincent’s. The secret to success: Hard work. It really boils down to having a commitment to what you do, hard work and providing what your customers want. Why do you believe guests continue to return? Consistency and having a unique dining experience. I think they also appreciate the fact we are a family owned business. The Future: The next milestone will be 30 years in January 2016 and I’m sure we’ll celebrate in a big way!
continued success. No one ever tires of enjoying the beauty of our location, nestled between Camelback & Mummy Mountains. Why do you believe guests continue to return? This is best summed up by a guest who said, “El Chorro is not just a restaurant, it has been the back drop to our lives.” Vincent’s on Camelback The Veteran: Vincent Guerithault, Chef/Owner The Restaurant: Vincent’s on Camelback Industry Experience: 45 years Original Grand Opening Date: January 1986 Estimated number of patrons served since: over 1,000,000 Then: When we opened in 1986 Phoenix did not have as many restaurants as we do now. We opened with a new style of cuisine to Phoenix (French/Southwest) and it received favorable reviews and support right away. We have kept some 45
Vincent’s on Camelback
then and now
From Home-delivered glass milk bottles to nationally distributed on-the-go milk produced at a rate of 400+ bottles a minute. A Model T delivery truck to a fleet of more than 1,000 vehicles. One route driver to 2,860 associates nationwide. One Irish immigrant operating a small dairy to one Arizona family operating a comprehensive business serving customers nationwide. That’s the story of Shamrock. “While many things have changed since my father established Shamrock Dairy in 1922, three things remain the same and are the drivers of our growth: an innovative approach to business, an unrelenting quality in people and products, and a strong commitment to the community,” said Norman McClelland, former CEO of Shamrock Farms. Over the past nine decades, Shamrock Foods Company (parent company of Shamrock Farms) has always been among the first in its industry to embrace new technology and introduce new products. This innovative approach to business extends beyond the dairy with its sister company Shamrock Foods – one of the top 10 foodservice
got nine decades
of milk in the bottle
operated dairies nationwide, Shamrock Farms has maintained its image as Arizona’s “hometown dairy,” perhaps in part thanks to the public and school tours offered at its real working dairy farm. Consumers are able to see exactly where their milk and dairy products come from, and also get a good understanding of the family values driving the business through a dairy museum that documents the McClelland history alongside dairy milestones. “I attribute the longevity of our company to our balance of strong values with never-ending commitment to innovation,’” added McClelland. “It’s how we do things, and how we’ll continue to do things, and why I believe this company truly is 90 years young. It’s just beginning.”
distribution companies nationwide offering 16,000 line items including Shamrock Farms dairy products. Serving customers across the Southwest via warehouses in Arizona, California, Colorado and New Mexico, Shamrock Foods is a critical part of the company’s long-term growth. “We’ve never been one to follow the herd, so to speak. Rather, we set the standard whether it’s with regards to our products, our community or our people,” added McClelland.
Despite being one of the largest family-owned and –
“Congratulations to the ARA for 75 years of supporting our Arizona restaurants. As a longtime member of the ARA, Shamrock Foods is proud to partner with an organization that values the need to continue providing advocacy, information, and services to our restaurant community. We thank you for your 75 years of industry service and remain dedicated to working together.” — Shamrock Foods
THEN: In 1922, Shamrock began with 20 Geurnsey milking cows. The herd was hand milked until 1933, when milking machines were used for the first time. NOW: Shamrock Farms has a herd of more than 10,000 cows, including 700 specially raised organic cows. Some of the cows in Shamrock Farms herd are the Guernsey breed and thus, descendants of the first herd in 1922. THEN: Shamrock Farms began by selling rich raw milk, delivered in traditional pint and quart glass bottles. The pasteurization process was introduced in 1926, and Shamrock Farms was one of the first to meet the requirements. NOW: Shamrock Farms offers more than 200 dairy products, including 60 milk products alone. Shamrock Farms Extended Shelf Life (ESL) capabilities introduced in 2001 make it possible for its farm-fresh milk to be enjoyed across the country and created a national following. 46 47 48 49
THEN: Everything began in Tucson in 1922 and moved to Phoenix in 1956, when Shamrock Farms built a new plant including a state-of-the-art quality control lab and culture room for making sour cream, cottage cheese and buttermilk.
Full Service Distributor • Business Solutions • Exclusive Brands •
90 Years of Service
At Shamrock Foods, we treat customers as friends, and all associates as family. As your full service distributor, we are proud to offer endless solutions for your business needs.
NOW: Shamrock Farms still operates from its 1956 location along I-17 and Thomas Road, best known for its iconic time and temperature sign. Much has changed since 1956, however, including the time and temperature sign, which was converted to an energy-efficient LED sign in 2009. THEN: Shamrock Farms business began with 40 to 50 customers, with the majority of its customers being home delivery. NOW: Today, Shamrock Farms and its sister company Shamrock Foods boast nearly 20,000 customers nationwide. THEN: Shamrock was very proud of its one Model T delivery truck in 1922, and expanded to have 55 refrigerated delivery trucks by 1955. NOW: Shamrock operates a fleet of more than 1,000 vehicles to service their customers. 53 54 65 57 56
Contact Shamrock Foods today for more information! 800.289.3663 • shamrockfoodservice.com
Fresh Produce • Full Service Beverage Department • Shamrock Farms Dairy • Grocery • Meat Facility with Custom Cuts
“Congratulations to the Arizona Restaurant Association for 75 great years of advocating for and educating the thousands of restaurateurs and their personnel. Your work has truly aided Arizona in becoming one of the top restaurant states in the country. Young’s Market Company of Arizona is proud to partner with such a fantastic organization. Cheers to the next 75! — Young’s Market Company Oh, but how that changed with the end of Prohibition! The Young brothers, never one’s to pass on a business avenue, saw a golden opportunity with enactment of the 21st Amendment. And it changed our company dynamics forever and we’ve never looked back. 61 Through those early years the brothers directed the growing business following their 4 Core Values: Integrity, Family, Quality and Entrepreneurial Spirit. So important is the vision that it remains our mantra today. All vitally important to our success, but perhaps the pillar of greatest impact is Family, to this day we are led by family, the 3rd and 4th generation of the founders. And the 5th generation is being groomed to direct us in the future. That’s all great, but isn’t Young’s a wine and spirits distributor? We are, but during the Roaring 20’s heyday and the dark days of Prohibition, we weren’t so it had little impact on our success. 59 60
For 125 years, Young’s Market Co has proudly served the western states and evolved to become the premier wine and spirits distributor west of the Rockies: “The Best in the West”. That wasn’t our initial business, originally we were cattlemen and farmers from the Midwest when 4 brothers Bill, Peter, George and John migrated to Los Angeles and opened their first store on Seventh and Union, specializing in “Fresh meats, Young’s Market Company 125 years young 58
From those humble beginnings in California, the company has become synonymous with some of the iconic industry names, such as, Brown-Forman, Bacardi, Jose Cuervo, Glenfiddich, et al and grown to become a major liquor distributor in Hawaii, Alaska, Montana, Idaho, Wyoming, Utah, Oregon, Washington. And finally, in 2006, we proudly and enthusiastically planted our flag in Arizona. 62
Young’s Market Company – The Best in the West!
king of beers
Founded in 1955, Hensley & Company (one of the largest privately-held companies in Arizona) serves the greater Phoenix, Chandler, Prescott Valley, and Tucson areas delivering a very diverse and first-rate portfolio of Anheuser-Busch products, imports, craft brews, spirits, specialty beverages, energy drinks, water, teas, and fine wines. Jim Hensley began the company with 15 employees. Operating now as Hensley Beverage Company, the organization currently employs 820 people, serves over 8,000 retail customers, and is the largest beverage distributor in the state. Upon Mr. Hensley’s passing in 2000, Cindy Hensley McCain assumed the role of Chairman of the Board. Robert Delgado, who was named President in 1994, also serves as Chief Executive Officer. Hensley has a reputation for generously giving back to the communities it has served for the past 59 years and launched the Hensley Employee Foundation in 2001, which is funded in part by employee contributions. 64 65 66
Bringing refreshment to Arizona since 1955
The company is proud of the fast growth of its craft beer division which is now the leading distributor in the state of craft beer products with labels such as Sierra Nevada, Four Peaks, Deschutes and Odell – to name a few. Hensley’s wine division, Quench Fine Wines , is Arizona’s premier, full service, fine wine distributor — combining Arizona’s best portfolio of wines from all over the world with the most knowledgeable sales force in the state & the outstanding service for which Hensley is so well known.
“Hensley Beverage Company is a proud partner of the Arizona Restaurant Association and values the work they do and the commitment they have to maintaining the integrity of the restaurant industry. Hensley is pleased to offer congratulations and thanks for 75 years of excellent service. ” — Hensley
shaping the restaurant industry
IT’S OUR BUSINESS TO BRING PEOPLE TO THE TABLE.
The ARA Government Affairs team is proud of our many achievements at the Arizona Capitol including successfully initiating legislative bills which: 2014 : Standardized the acceptance of online access to county food handler training programs while maintaining the same high standards of food safety. Limited the definition of service animal to coincide with the Americans with Disabilities Act, limiting the use of service animals to specific types of animals that perform specific functions. Preempted legislation to preclude local jurisdictions from passing ordinances or policies that mandate employee leave, vacation time and other benefits. Feature 201 3 : 201 3 :
itical action committee
P o l i t i c a l A c t i o n C o m m i t t e e
PAC A r i z o n a R e s t a u r a n t A s s o c i a t i o n P o l i t i c a l A c t i o n C o m m i t t e e
ARIZONA RESTAURANT ASSOCIATION
Dramatically amended an ordinance proposed by Maricopa County to regulate play areas.
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POLITICAL ACTION COMMITTEE The Arizona Restaurant Association ry day, the business of Washington happens at our tables. A policy deal. A n w busine s. The next big idea… Serving 130 million people every day. Le the conversation begin. Political Action Committee Government Affairs Committee serves as the political voice for the state’s restaurant industry
Prohibited local governments from adopting policies that would disallow restaurants from including a toy in a kid’s meal.
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Supporting political candidates that promote small business growth, pro-business policies, and free market principles Monitoring and protecting members’ interests as they are impacted by the legislative process in the state of Arizona as well as at the federal level
2009 : Amended the language of a bill, giving restaurant owners discretion in allowing guns in their establishment.
2007 : Defeated a Pima County effort to impose increased impact fees on restaurants with drive-thrus.
2006 : Prevented consumers from taking legal action against a restaurant for claiming a restaurant is a cause of obesity.
Educating legislators on the issues that impact our industry
Providing members with training, resources, and seminars regarding regulatory and legal changes
The Government Affairs Committee focuses on the following core policy areas as our foundation to drive legislative action
SUPPORT THE ARA PAC
The ARA Political Action Committee (PAC) is a critical component to the ARA’s overall advocacy mission. Funds raised through the ARA PAC are contributed to the political campaigns of pro-business candidates whose primary policy platforms encompass the business interests of our diverse industry. Additionally, PAC dollars provide the ARA with resources to fight or promote specific initiatives. Please consider donating to the ARA PAC to support our organization’s efforts.
Healthcare Minimum Wage Taxes
Immigration Food Costs Labor Law
In 1970, Sysco began with a vision to be their customers most valued and trusted business partner, with a mission to deliver great products and exceptional service. A lot has changed since then but, one thing you can always count on is Sysco’s unsurpassed selection of quality products and hands-on customer service.
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Natural Gas is a great choice for your kitchen and the environment.
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Health Care Reform: Guidance and Solutions Guidance The ARA is committed to helping you understand what the regulations mean to your business and what you need to do to comply. Solutions The ARA trusts UnitedHealthcare to develop health care solutions for the hospitality industry that comply with the Affordable Care Act.
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TRY IT BEFORE YOU BUY IT! Our state-of-the art Foodservice Demonstration Kitchen in Arizona allows you to test and find the best natural gas equipment to
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To discuss UnitedHealthcare’s solutions for your business, contact Patricia Giles-Kennedy at (602) 255-8480 or email@example.com
EL CHORRO Paradise Valley, Arizona
Managing Partner Tim Moore Executive Chef Charlie Kassels