The Front Burner August 2010

The official news magazine of the Washington Restaurant Association / August 2010PRSRT STD

US POSTAGEPAID

OLYMPIA, WAPERMIT NO 668

Documenting for Unemployment Claims

Tax Tips On Tips

INTERVIEW RULES For You and Your Managers

3 Biggest Mistakes Restaurants Make

August 2010 | 3

Inside

Other stories4 Good, Bad or Draw, 2010 Is Shaping Up

to Be A Historic Year6 The Three Biggest Mistakes Restaurant

Owners Make16 Local Pride Served Daily in Washington’s

Restaurants23 Calendar24 New Members26 Marketplace

Anthony Anton, PublisherCamille St. Onge, EditorHeather Donahoe, Assistant EditorJennifer Lang, Associate EditorLisa Ellefson, Graphic Designer

The Front Burner is published monthly for Association members. Readership: 6,310.

We welcome your comments and suggestions. email: [email protected], phone: 800.225.7166

Features8 Washington Ballot Initiatives: Learn more about the six

initiatives on the ballot this November that could change the way you do business.

10 Tips taxed? The state Department of Revenue clarifies the specifics of taxes on your staff’s tips and gratuities.

12 Disciplinary Documentation: If you aren’t carefully documenting disciplinary action, you could be leaving your business vulnerable to an unemployment tax rate hike. Our partners at TALX demonstrate the basics of thorough documentation.

This article is worth sharing with your managers, chefs, bartenders or other restaurant staff.

On the coverStrategically planning your interview techniques is essential for building the strongest possible team in your business.

The official news magazine of the Washington Restaurant Association / August 2010

Documenting Unemployment Claims

Tax Tips On Tips

INTERVIEW RULES For You and Your Managers

3 Biggest Mistakes Restaurants Make

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Industry Outlook | WRA President & CEO

Good, Bad or Draw, 2010 is Shaping Up to Be a Historic Year

adjustments that will have large dollar signs attached to each decision. It is imperative that decision makers get elected who can understand the impact of these decisions on your business and to Washington’s economy as a whole.

But the bottom line is your WRA staff in Olympia and your WRA Board of Directors cannot navigate the rest of this year alone and be successful in our effort to protect and enhance the restaurant industry. We need your help.

We are the state’s largest private employer. If 13,000 small businesses each took a small step, collectively we will have walked a mile.

Please consider taking just one of these small steps to protect your business and your industry.

Call the WRA office and find out how you can help with �the initiative that concerns you the most.Go to � WRAhome.com and make a minimum $25 donation to the PAC. Put a sign in your car window or front lawn supporting a �candidate who supports your business.Call your Area Coordinator (AC) from the WRA and �join our grassroots network.Read the WRA’s online election guide when it is �released this fall, educate yourself and vote!!Invite your legislator into your business and discuss �today’s financial realities; then call your AC and let us know how it went.Join the WRA’s Government Affairs Committee and �provide your 2 cents on how we should navigate these political waters.

You have a chance to make a difference during a historic period of time. What will your answer be when, 20 years from this moment, when your children or grandchildren ask, “So, what did you do to make a difference?”

Anthony Anton, president and CEO

It is too early to tell if the impact of 2010 will be immensely positive or negative, but without a doubt

halfway through the year, it is shaping up to be one of those years that you will tell your grandchildren about.

Let’s see. So far in reviewing 2010 headlines we find health care reform, local bank failures, 25-year high unemployment, the BP disaster, the PAC-12, green initiatives, AIDS breakthrough, Saints win the Super Bowl…did I mention we are only halfway through? WOW!And we’re not finished yet.

Many of the biggest issues that could completely reshape our industry in 2010 still lie ahead of us. Initiative 1100 would privatize liquor sales in Washington; Initiative 1082 would privatize our Workers Comp system; Initiative 1098 would establish an income tax on individuals and businesses and reduce property and B&O taxes; Initiative 1053 would require a two-thirds majority vote on any tax increase (immediately prior to one of the worst state deficits in history). Not to mention that immigration reform is front and center on the congressional level.

Should all five of these issues actually come to fruition, the impact on the way you run your business would change more in one timeframe than any time in my memory.

If there was ever a time that the industry needed strong and effective advocacy it is now. The National Restaurant Association if fervently working on the rule-making surrounding health care reform and ensuring reasonable immigration reform. I am extremely impressed in the manner the NRA has represented and protected the industry on these highly volatile issues.

On the state level, the risk and benefits on the four initiatives speak for themselves. Each of these issues will require larger rule-making efforts and likely legislative

August 2010 | 5

Stretch Your Healthcare Benefits

without Stretching Your Wallet

For more information or to sign up contact your local area coordinator at www.WRAhome.com/healthcare

* Limited Benefit Health Insurance is not basic health insurance or major medical coverage and is not designed as a substitute for basic health insurance of major medical coverage.

Benefits may vary from state to state. The policies contain reductions, limitations, exclusions and termination provisions. Full details of the coverage are contained in each policy. If there are any conflicts between this document and each Policy, the Policy (series N20000 through N20010) shall govern. Not all coverages are available in every state. Limited Benefit Health Insurance is underwritten by National Fire Insurance Company of Pittsburgh, Pa. with its principal place of business in New York, NY.

Strata Limited Benefit Health Plan offers employees flexible healthcare coverage without costing the employer.Strata Plan is an affordable limited benefit health insurance* program that WRA members can offer to full or part time employees. Strata offers an extensive network of physicians and is available to employees with pre-existing conditions and there are no exclusions for smokers.

Enrollees can be covered for the cost of a month of daily lattés.

6 | www.WRAhome.com

This list of mistakes might be the most important financial advice you’ve ever read. Your business is probably your

greatest asset, but did you know your business can be a deadly liability too? Your business can cost you more money than you have right now (not to mention the grief), unless you take the proper steps to prevent it.

What are the Risks?A lot can go wrong in restaurants due to the nature of the business. When it does go wrong do you know who’s responsible, or who’s responsible to pay? Take these situations for example:

Someone says they broke a tooth on the mussels you �cooked.Your plumber fixed the toilet—but accidentally damages �the main water supply and now the whole strip mall shuts down.The compressor burned out during a lightning storm �and now it all has to be rebuilt!

You can have the peace of mind and security you dream of, but you can’t hide your head in the sand. There’s good news! The insurance resources available to you are vast and I can show you how to put them to work to ensure peace of mind.

Here are the three biggest insurance mistakes that those in the restaurant and hospitality industry make and how you can protect yourself financially and the future of your business. MISTAKE #1: Ignoring the risks you face.Conduct a risk analysis on your business with an insurance specialist. Most people in the restaurant and hospitality industry NEVER do this! But this industry has more risks than most people would dream of. And they’re not all the same. Different types of establishments and businesses run different types and severities of risk.

You could be leaving your business wide open for financial disaster—unless you’ve had someone help you analyze your risks, and put together a comprehensive insurance plan to protect you against bankruptcy, cash flow nightmares and losses instead of profits. These are common consequences that can be avoided with a comprehensive insurance plan.

MISTAKE #2: Not using an independent insurance agent.Make the insurance industry work for you. Avoid using an insurance company employee for your agent. You want someone who’s going to work for you. Not someone whose

The Three Biggest Mistakes Restaurant Owners MakeBy Mark Balcos, Balcos Insurance, Inc.

paycheck is tied to one company.

Independent agents can shop the market, compare prices and get the most comprehensive coverage for you—maybe even use multiple companies for your total coverage.

If you want a good price and protection when disaster strikes, then use an independent agent.

MISTAKE #3: Not using a restaurant and hospitality industry specialist as your insurance agent.Insurance is a huge industry. Anything you can have, do, own, manage or whatever—there’s insurance for it. And nobody can specialize in all of it.

If someone specializes in insuring homes, or autos, or retail stores downtown, that doesn’t mean they know anything about the restaurant and hospitality industry. And just because your wife’s cousin sells insurance, doesn’t mean he’s the guy to trust the financial health of your business too.

A professional independent agent can only specialize in a few niches and truly understand them. The insurance needs of each industry are highly specific and technical. Policies, coverage, endorsements and exclusions—insurance is a language of its own.

Avoid agents who don’t know the restaurant business. You wouldn’t want a foot doctor to perform surgery on your heart, would you? Then don’t trust your financial well being to just any insurance agent.

Protect your business from a future crisis, or learn if you can save money on your insurance by getting a quote today. Contact Scott Balcos at 877.783.0341 or email him at [email protected].

The WRA has endorsed Balcos Insurance because of their 20 years of expertise in writing commercial insurance programs uniquely suited to the restaurant and hospitality industries. Learn more about Balcos Insurance at www.balcosinsurance.com.

© 2008, Mark S. Balcos. The reader assumes all responsibilities for his/her own actions in regards to any items discussed in this report. Adherence to all applicable laws and regulations, federal, state and local, governing the use of any product or service described in this report in the US or any other jurisdiction is the sole responsibility of the reader. The publisher and author assume no responsibility or liability whatsoever on the behalf of the reader of these materials. The reader is encouraged to consult directly with his/her insurance professional.

Member Benefits | Balcos

August 2010 | 7

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POLIT

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2010 is shaping up to be an unprecedented year for our state’s initiative process. In most election cycles there are maybe one or two initiatives that collect enough signatures for voters to actually get a chance to approve or reject the idea come November. This year, in large part due to our country and state’s economic and political turmoil, there will most likely be six initiatives that qualify for the November 2010 ballot. All six in large or small part have an impact on the restaurant industry. Therefore, the WRA Government Affairs Committee has taken a position on the five of the six initiatives, and we anticipate having a position on all six prior to the November general election.

WRA Supports I-1053: I-1053 concerns tax and fee increases imposed by state government. This measure would restate existing statutory requirements that any legislative proposal to raise taxes must be approved by a two-thirds legislative majorities or receive voter approval. Additionally, new or increased fees would require majority legislative approval. The majority of businesses, large and small, throughout our state are supporting I-1053. This tax-raising threshold has proven to be a mechanism for requiring legislators to create a balanced budget without putting the entire burden on the backs of the business community through new or increased business related taxes and fees.

WRA Supports I-1100: I-1100 concerns the privatization of liquor sales (beer, wine and spirits). This measure would close state liquor stores; authorize sale, distribution and

Ballot Initiatives and Why Restaurants Should CareBy Josh McDonald

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importation of spirits by private parties; and repeal certain requirements that govern the business operations of beer and wine distributers and producers. Of the two liquor privatization initiatives, I-1100 creates a true free market system. A few key examples are:

Allowing retail-to-retail sales, thereby creating �competition for customers not only through front-of-the-house sales to the average citizen but also true competition for all liquor licensee holders (bars, restaurants, etc). Allowing quantity discount purchasing. �

WRA Opposes I-1105: I-1105 also concerns the privatization of liquor sales (beer, wine and spirits). This measure would close all state liquor stores and license private parties to sell or distribute spirits. It would revise laws concerning regulation, taxation and government revenues from distribution and sale of spirits. This initiative is sponsored by a few large distribution interests. It takes the current system for the distribution and sale of spirits and places it under the control of the wholesalers, and retains much of the current system for beer and wine distribution. Finally, I-1105 does not allow retail-to-retail sales or volume discount purchasing.

WRA Supports I-1082: This measure would authorize employers to purchase private industrial insurance beginning July 1, 2012; direct the legislature to enact conforming legislation by March 1, 2012; and eliminate the worker-paid share of medical-benefit premiums. I-1082 creates a third option for workers compensation coverage, does not change any of the underlying system, such as creating an option for voluntary settlements or simplifying how wages are calculated, and does not affect any worker benefits. Other key components of 1082 include:

Retrospective rating programs, such as the one the WRA �offers, would also remain in place and regulated by L&I.The basis for calculating industrial insurance premiums �will now be total payroll instead of the number of hours worked, making Washington consistent with the other 49 states. I-1082 eliminates the option for employers to have �employees pay part of the industrial insurance

Ballot Initiatives and Why Restaurants Should CareBy Josh McDonald

premium. This applies to the State Fund where half of the medical aid premium is paid by the employees.

The WRA has not yet taken a position on I-1098 (pending additional analysis of the impact on our industry): This measure would tax “adjusted gross income” above $200,000 (individuals) and $400,000 (joint-filers), reduce state property tax levies, reduce certain business and occupation taxes and direct any increased revenues to education and health funding. A “vote of the people” is required to raise rates, or extend the tax to other income levels. Along with these potential positive outcomes of passing I-1098, a few serious concerns exist that must be considered, including:

The potential to add a new, highly volatile revenue �stream that the state will come to rely on to balance its budget.The small business tax credit amounts to less than 10 �percent of B&O collections. The new income tax is passed directly to taxpayers who invest in S corporations, LLC’s, or partnerships—and all income derived from those entities is taxable even if it is not distributed to the taxpayer.If enacted, Washington would be one of only nine �states with an 8.5 percent or higher top marginal tax rate, creating a strong incentive for businesses to locate elsewhere.

WRA Supports I-1107: This measure would end sales tax on candy; end temporary sales tax on some bottled water; end temporary excise taxes on carbonated beverages; and reduce tax rates for certain food processors. I-1107 does not include the 50-cent per gallon tax on mass produced beer or the newly enacted tax on carbonated water.

If you have questions about any of these initiatives, including their potential impact on the restaurant industry in Washington state, please give the Director of Government Affairs Bruce Beckett a call at 800.225.7166 or email him at [email protected].

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Washington State Department of Revenue Gives Tax Tips on… TipsCourtesy of the Washington State Department of Revenue

Note: If sales tax is not separately stated or properly indicated as included, it is presumed that retail sales tax was not collected. In which case, retail sales tax applies to the gross receipts of the business.

Gift Certificates and CouponsWhat amount is subject to tax when a customer uses a two-for-one coupon?

Selling meals on a two for one or similar basis is not giving away a free meal, but rather selling meals at a discounted price. Retail sales tax and retailing B&O tax apply to the amount that is actually received by the seller.

Example: A customer uses a two-for-one coupon to purchase two meals costing $10 each. Tax applies to $10, which is the actual amount charged for the two meals.

Do I need to collect sales tax when I sell a gift certificate or gift card?

Retail sales tax does not apply to the sale of a gift certificate or gift card. Tax applies to the total cost of the meal at the time the gift certificate or card is actually redeemed.

Example: A customer purchases a $25 gift certificate in July. A sale has not really occurred at this time and no tax applies. In August, the customer redeems the certificate and purchases a meal costing $30. Retail sales tax applies to $30. The restaurant charges the customer $30 plus tax. The amount of the gift certificate is then applied as a cash payment toward the total amount due. The customer pays the total bill less the $25 certificate.

Are gratuities subject to tax?

Retail sales tax does not apply to voluntary tips or gratuities. However, if the gratuity is added to the bill as a mandatory charge, it becomes part of the selling price of the meal and is subject to retail sales tax and retailing B&O tax.

A gratuity is not voluntary when menu or restaurant policy states that a gratuity “will be added.” This is the case for restaurants that have a policy of adding a 15 percent charge to the bill for groups of five or more customers.

Example: The total food bill for a group of five is $100. A mandatory tip of 15 percent is added on for a total bill of $115. Retail sales tax is calculated on $115. Assuming an 8 percent tax rate, the total with tax is $124.20. Additionally, $115 is the gross sales amount subject to retailing B&O tax.

Including Sales Tax in the PriceCan I include the sales tax in my sales price?

Sales tax must always be separately stated on the sales receipt that is given to the customer. However, there are instances when the sales tax may be included in the advertised price.A restaurant may advertise and/or sell meals, beverages or other items at prices including sales tax but only if the menu and other price information clearly indicate that sales tax is included in the price.

Example: A glass of wine is sold for $5, including sales tax. Assuming an 8.4 percent tax rate, the gross amount subject to tax is $4.61 (5/1.084).

Example: A coffee bar sells a double, tall latte for $3, including sales tax. Assuming a tax rate of 8.4 percent, the taxable amount is $2.77 (3/1.084).

Regulatory Agencies | Department of Revenue

PASSITON

Career CenterAffiniscape

Check ManagementHeartland Payment Systems

Credit Card ProcessingHeartland Payment Systems

Email Marketing SolutionsFishbowl

Employee Background CheckAirfactz Screening and Reporting Services

Food Worker CertificationWRA Education Foundation

Health CareHospitality Industry Health Insurance Trust (H.I.H.I.T.)Strata

Property and Casualty InsuranceBalcos Insurance

Mandatory Alcohol Server TrainingWRA Education Foundation

Music LicensingBMI Music LicensingSESAC Music Licensing

Payroll ProcessingHeartland Payment Systems

Retro ProgramWRA Retro Program

ServSafe®

WRA Education Foundation

Unemployment Cost ControlTALX

Washington Restaurant Association Cost-Saving Programs

Check out the WRA’s Wise Buy program. We scout out the best companies and deals for restaurants.

Isn’t it worth 20 minutes of your time to find out if you can save?

Find out how affordable Balcos Insurance can be for you!

Insurance can be tricky so we put several brokers through the test. Balcos Insurance has a team of professionals dedicated to restaurants that help make sure you don’t have gaps in your coverage and look for ways to save on rates.

Their restaurant clients, on average, save 20% on their business insurance. Take 20 minutes and get a free quote from Balcos Insurance.

Call 877.783.0341 for your quote today!

*Based on Washington’s average 5% restaurant profit margin, before taxes.

“Balcos saved me a ton of money.”“I am thankful that the agents at Balcos are so tenacious! They quoted me last year and tried to save my business close to $5,000 per year on insurance. I was so busy I completely forgot! Thanks for getting back in touch and helping me save the big bucks!”– Troy B. – Seattle, Washington (WA)

To pay $1,000 in insurance a restaurant has to earn $20,000 in sales.*

BETTER COVERAGE?BETTER RATES?

Elements of Good DocumentationDocumentation is critical to effectively presenting your unemployment case. Without good documentation, the claimant is almost always awarded benefits, your account is charged and your tax rate may increase.

6 Key Items to Provide in Counseling and Written Warning Documentation

Details surrounding the 1. event—Witness statements, any admissions by the employee or any statements anyone who witnessed the admission. The more details the better.

Reference to the policy 2. violated—Confirms you have a comprehensive policy related to the action and makes it clear to the employee what policy they violated. Acknowledge any prior verbal or written warnings the employee has received for similar actions/behavior. This establishes a pattern on the employee’s part and reinforces your use of your company’s progressive disciplinary action plan.

Action/Improvement Plan3. —If the employee is not being terminated for their actions/behavior at the time, establish an action or improvement plan. This shows the employee was informed of how to correct the problem and given an opportunity to resolve the issue.

Consequences4. —Always make the employee aware of the consequences should they continue with the actions/behavior. Include the statement, “Any future occurrences of (action/behavior) will result in further disciplinary action up to and including termination.” This prevents the employee from

saying they never realized their job was in jeopardy.

Employee Signature5. —Prevents the claimant from denying they received counseling. You may advise the employee that by signing they are not agreeing with the write-up nor is their signature any kind of admission. They are only acknowledging they have seen the form and it was discussed with them.

Witness Signature6. —Ideally, you should have a witness present anytime “formal counseling” is being given. Thus two people will be able to testify with first hand knowledge regarding the counseling session should unemployment hearing occur. If the employee refuses to sign, the witness can provide a second signature attesting to the counseling session.

Documenting a Voluntary Resignation

1. It is best for company policy to require a two-week notice.

2. If an employee gives verbal notice of quitting, always request they put it in writing. If they refuse to provide a written notice, have the person who received the verbal notice provide a signed and written statement detailing what the employee said.

3. Written notices should be signed and dated, and note the employee’s intended last day of work.

4. Find out exactly why an employee is quitting. Is it for another job? Personal reasons? Job dissatisfaction? Harassment? The more information you have, the more credible you are in the event of an unemployment hearing.

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For Voluntary Resignations:If an employee gives two weeks �notice of intent to resign and you allow them to leave immediately, the employee will be eligible to collect unemployment benefits for at least the time frame of the notice offered; in some cases it will be viewed as a discharge. The only way to accept a resignation of this nature immediately without affecting the unemployment claim is to pay the claimant the scheduled (or expected) hours for the remainder of the notice period.If the employee is given the option �of voluntarily resigning or being discharged, it will be viewed as a discharge.

The Unemployment System was created during the 1930s to assist those who were unemployed through no fault of their own. It is generally not intended to compensate those who quit or are separated for cause. By protesting with substantiating documentation, you can have benefits denied and reduce your costs.

Unemployment can be complex, but it doesn’t need to be intimidating. TALX specializes in representing your interest to the Washington Employment Security Department, and any other state in which you may operate. As an endorsed provider, TALX can provide you with expert assistance in all unemployment matters including initial claim, hearing, charge audit, rate verification and more.

For more information on how TALX can help you control costs, contact Sarita Veach, 425.413.5842, your local representative in Washington. TALX is a Washington Restaurant Association endorsed provider.

Member Benefits | Talx

The National Restaurant Association, Council of State Restaurant Associations, 40 state

restaurant associations — including the Washington Restaurant Association — and Heartland

Payment Systems® have joined forces to upgrade the crucial business services of every

restaurateur. Full Course Business SolutionsSM — an exclusively endorsed suite of payments

products and services — does just that, helping you reduce expenses, enhance operations

and increase profitability. Our offering will grow as the industry — and your needs — evolve.

To learn more about how this movement can help revolutionize your restaurant, visit GoFullCourse.com and call 866.941.1HPS (1477) x150.

© Copyright 2010 National Restaurant Association. All rights reserved. © 2010 Heartland Payment Systems, Inc.

Join the revolution … and discover how you can improve your restaurant.

Full Course Business SolutionsCard Processing • Gift Marketing • Payroll Services • Check Management

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INTERVIEW RULES You Should Obey By Kathy Chaffee Groff

I consider staffing to be the number one function of management in each business model, whether you are fast casual, full service or somewhere in between. Good staffing begins with a solid interview/selection process.

We all have horror stories about the person who was hired for the wrong reason, had no experience for a job that required great skill or was a last minute “desperate” hire. It’s difficult to build a synergistic team if you haven’t done your due diligence when hiring your staff.

We say we are in the food and beverage industry, but really, you are in the “people” business, and just happen to serve them food and beverage in an attractive ambiance. So, it makes sense to ensure you have the right people.

The first critical component of staffing is the interview 1. process. I favor a three-step process that allows for a “screening” of the applicant, then a second interview and a sign-off by the manager or chef, followed by a reference check and potential job offer. I believe it is best to have tools established to assist you throughout the selection process. The screening interview need only take about five to 10 minutes and is intended to give you a look-see to ascertain whether the applicant would be a good fit with your team. Do they have the hospitality style, appearance, experience and communication skills to add value to your operation? After your interview, have you “scored” them according to your guidelines?

In the second interview, I usually recommend that you establish 2. specific criteria for each individual position and design interview questions to determine whether the applicant can meet your criteria. For instance, you might decide the most important criteria for a line cook is experience, followed by dexterity, pride in their work station and so on. For a server, it more likely would be hospitality, communication skills, organization, etc. Because your positions are varied, you need different questions for each work group. You can set up a scoring grid based on your criteria so you can assess each candidate after the interview process.

WRA Consulting Network | Interviews

August 2010 | 15

INTERVIEW RULES You Should Obey By Kathy Chaffee Groff

The third part of the process is a good time 3. for the general manager or chef to meet the candidate their team is interested in hiring. If there are areas that weren’t clear in the interview process they can probe further, but this really is intended for them to say whether the candidate should be hired. While you may not require either the GM or chef to ask specific questions, it is important for them to meet the candidate face to face prior to an offer.

These interview steps can take place all in one visit, or you can ask screening applicants to come back for a second interview to get a second look. If you are in an opening process, you will likely have multiple candidates to assess. If you are established and occasionally adding people, you might want to take a more leisurely approach to the process.

In the end, I believe it is key to make sure you are always looking for talent and representing your operations positively at all times. Remember that even if you don’t hire a candidate, they are a potential guest!

Hire the best… you will get your results through your people!

Kathy Chaffee Groff is a WRA Consulting Network consultant. She is the founder and sole proprietor of Restaurant Solutions, a 17-year-old Seattle-based consulting firm. Her mission is to empower restaurateurs to achieve optimal financial, staffing and operating results. Call the WRA Consulting Network at 800.225.7166 for a FREE 30-minute consultation with Kathy.

PASSITON

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Have you ever considered how different your restaurant’s menu might look if you were operating in a landlocked state without immediate access to certain foods? Oh sure, you could always have fish flown in from the coast or fruit delivered from Chile, but are those products ever really as good as the ones that come from your own backyard?

LOCAL PRIDE Served Daily in Washington’S RestaurantsBy Heather Donahoe

If you’re a restaurant owner in Washington, you’re pretty fortunate. You’re never at a loss for places to source your menu with Washington’s natural bounty. Seafood? Of course, we’re a coastal state. Juicy fruits and peak-season vegetables? They’re everywhere. Craft beers and wines? We’re one of the country’s top producers. Artisan breads and cheeses? The region’s bounty has truly inspired some of the finest specialty dairy products and baked goods anywhere.

When it comes to local and regional food products, there aren’t many states with better access than Washington. Many WRA allied members team up with our restaurant members to produce and distribute the products that have made this state’s restaurants among the best in the country. Don’t take that for granted. Washington restaurants are among the luckiest anywhere.

We want to familiarize you with a few of these producers and distributors—businesses dedicated to partnering with restaurants to provide a taste experience for customers that resonates throughout the country. Whether you’re serving locals or tourists, your contribution to Washington’s reputation as a “foodie Mecca” is essential.

In this article, you’ll meet the people behind a large bakery operation, you’ll get to know a Northwest outdoorsman famous for his remarkable smoked salmon and you’ll learn more about a family dairy distributor that is passionate about our state’s community farms.

August 2010 | 17

Since 1973, this Seattle-based wholesale bakery has been supplying the signature bread products in many popular restaurants throughout the Pacific Northwest. Ever enjoyed the 8-Grain Cloverleaf Roll at Starbucks? That’s a Schwartz Brother’s creation. So are the table bread and desserts at Daniel’s Broiler and Chandler’s Crabhouse in Seattle. And that’s just a small sampling of the restaurants throughout Washington you’ll find Schwartz Brother’s breads served.

“Demand for bread is huge right now, especially in the restaurant industry,” said Patricia Byrnes, who heads up research and development for Schwartz Brothers. “The low-carb craze if definitely over.”

Schwartz Brothers is frequently commissioned by restaurants to develop new recipes targeting specific objectives or showcasing certain ingredients. And when it comes to health

Schwartz Brothers Bakeryconsciousness, Schwartz Brothers is ahead of the curve. About five years ago, the company’s leaders realized the public’s demand for healthier foods was on the rise and planned accordingly.

“We knew this was something the baking industry would have to address,” said Dennis Ford, plant manager. “Since then, we have been committed to reevaluating certain recipes, working on ingredient substitutions and eliminating trans-fats completely.”

When sourcing the components of their bread and dessert recipes, Schwartz Brothers’ buyers make every effort to purchase as many local products as possible.

To learn more about Schwartz Brothers, visit www.schwartzbrosbakery.com.

Steve’s “Hot” Smoked Cheese and SalmonNestled near the base of Mt. Rainier is a pair of western cedar smokehouses that turn out thousands of pounds of carefully smoked salmon and cheese each year. Steve Shindle’s modest home-based operation in Buckley, Wash. capitalizes on two ingredients Northwest chefs love incorporating into their menus.

Jason McClure, executive chef at Seattle’s Sazerac restaurant, uses Shindle’s products despite his personal preference for making everything in-house.

“I’m the guy who would make everything in my restaurant, and I never would have even considered buying smoked salmon, because I make my own,” McClure said. “Honestly though, when I sampled his salmon I realized it is by far the best hot-smoked salmon I’ve had. It’s better than my own, actually. Plus, I really like supporting a company that’s

18 | www.WRAhome.com

Connecting restaurants with small local farms is what Medo-sweet Farms is passionate about doing. This 35-year-old dairy distributor in Kent services restaurants up and down the I-5 corridor, from the Canadian border to Eugene, Ore. With about 500 restaurant clients, Medosweet works with local farmers in Northwest communities to provide the freshest highest quality dairy products to businesses that might oth-erwise have no way of finding them.

“What we’re really adept at is identifying the types of local partners we can really build good relationships with,” said Dane Hewitt, Medosweet sales and marketing manager. “These are businesses that turn out really great, high-quality products—the types of ingredients that make great food.”

Medosweet distributes dairy products to foodservice cli-ents such as Anthony’s restaurants, Nordstrom Restaurant Division and Essential Baking. Hewitt explained that each of these companies has stringent quality standards that demand the freshest products available. By partnering with farms that share that quality commitment, Medosweet is able to bring like-minded businesses together.

“We can actually take our customers to the farm where their milk comes from,” Hewitt said. “We can say, ‘This is the cow that was milked two days before your order was delivered.’ Doesn’t get much fresher than that.”

To learn more about Medosweet Farms, visit www.medosweet.com.

Medosweet Farms

so close to my community. I like giving our customers a product that was produced 30-miles from the restaurant.”

For Shindle, smoking salmon and cheese is a hobby he’s been enjoying for 45 years. When he decided to transition his pastime into a business, Shindle’s smoked creations became available to restaurants and retailers. Last year, he produced 14,000 pounds of cheese and 8,000 pounds of salmon, a pretty impressive feat for his small and tidy operation.

If you’re interested in offering Steve’s products in your restaurant give him a call at 360.829.2244.

10 SMART Systems for Reducing Profit Robbing TheftWednesday, August 18, 20109:30 - 10:30 a.m. PDT

Theft is an unfortunate aspect of running a restaurant. Not only can it rob you of your profits and products, it can rob you of your trust in people. In this session discover how you can avoid losing your business to dishonest staff, delivery drivers and purveyors. David Scott Peters, restaurant expert and session speaker, will show you where to look for theft and how to prevent it. You’ll learn how to keep honest people honest, why a simple receipt printer acts like your own personal security officer, how to avoid being taken by your purveyors and how to stop your front-of-house staff from making a lot of extra money on your dime by turning this POS feature off.

WRA WEBINARS

Register today at www.WRAhome.com/calendar

Cul inar y Nutr i t ion News:

Presented by ACF Chef & Child Foundation and Clemson University, and sponsored by French's Foodservice.By Dr. Margaret D. Condrasky, R.D., C.C.E., and Marie Hagler

Most magic is merely an illusion

or distortion of reality. Within each illusion,

there may be a series of simple tricks to create

a grand spectacle. A well-executed dish is no

exception to this idea. One can create a dish

that appears to be something entirely different,

whether it is a simple dish that actually

consists of meticulous layers of textures,

aromas and fl avors, or perhaps a savory

entrée that is created and plated to appear as

a dessert. However, in this article we are not

focused on constructing food that seems to

be something it is not. Rather, we will discuss

ways of making a dish that is substantially

more fi lling and satisfying but possesses fewer

calories. Though it may seem like a magical

feat, creating a dish from the less-is-more

perspective is far from an illusion.

Simple tricks for a healthy fix

As always, the great debate between

reductions in portions versus calories plays a

major role in the less-is-more strategy. Chefs

agree that portion sizes are a good place to

start. We are not necessarily promoting the

shrinking of portions to minuscule bites,

but rather building a plate that contains

less fat and calories in a satisfying manner.

Therefore, we believe that merging both

ideas creates the best and most fl avorful

results. Decrease the portions of some foods

to help lower the calorie content while

increasing other foods to heighten the level

of satiety for customers. The general idea is

to cut back on fat while increasing the fi ber

of dishes using plant foods as a vehicle for

adding color, texture, fl avor and volume.

There are a variety of lower-fat ingredients

and calorie alternatives you can use, but

many say that certain substitutions may be

costly to the dish in terms of its fl avor or

texture. However, it is not necessary to make

full ingredient substitutions. Try substituting

half. You may be surprised at how little

you notice the loss of fat and calories. For

example, consider cutting the meat portion

of a dish in half and fi lling the other half

with various types of protein, such as beans,

lentils, tofu, nuts, or vegetables.

Vegetables are the real trick to plating the

less-is-more concept. Vegetables can be

manipulated for a variety of useful, not to

mention fl avorful, and healthful purposes.

for depth in fl avor, texture and color.

a substitute, start by using half of the

vegetable base and half of the normal

component. See if you can sense a

difference.

Big trends for a bigger plate

Fortunately, new industry predictions

for food and fl avor trends points to more

healthy-inspired dishes. The trend experts

at Mintel, a leading market research

company, have identifi ed the six key fl avor

trends that will be most distinct in 2010.

1. Cardamom

2. Sweet potato

3. Hibiscus

4. Cupuaçu

5. Rose water

6. Latin spices

Balancing the Plate from the Less-is-More Perspective

The National Restaurant Association also

conducted an online survey with ACF chefs

for 150 of the hottest trends in restaurant

menus for 2010. Thankfully, not only are

these trends popular, but many are also

high in fi ber and will help bulk up dishes.

Vegetables and produce made quite the

presence on the survey, with the following

being the most noteworthy:

a Locally-grown producea Superfruits (such as açai, goji

berry, mangosteen, purslane)a Organic producea Exotic fruits (such as durian,

passion fruit, dragon fruit, paw paw, guava)

a Micro-vegetable/greensa Heirloom tomatoesa Specialty potatoes (such as

purple, fi ngerling, baby Dutch yellow)

a Fresh herbsa Meatlesss/vegetarian entréesa Fresh-fruit dessertsa Braised/steamed/grilled/

roasted/puréed vegetablesa Pomegranatesa Figs

Other fi ber-rich ingredients that topped

the list were:

www.acfchefs.org

Reprinted with permission from American Culinary Federation Chef & Child Foundation, Culinary Nutrition News, February 2010. All rights reserved. Culinary Nutrition News

CulinaryNutritionNews_February10.indd 1 5/12/10 1:52:08 PM

Education & Training | Culinary Techniques

August 2010 | 21

Cooking for kids

menus, with the following making the list of

hottest trends:

If you are looking for a way to

educate the children and families in

your community, ACF Chef & Child

Foundation has downloadable handbooks

for the following programs:

award-winning, hands-on, community based

cooking and nutrition education curriculum.

It is based on active learning strategies

and guided practice designed to provide

significant nutrition information, culinary

skills, food safety, cultural diversity, team

building and self-esteem as they learn about

making wise food choices for a lifetime of

good health.

innovative and fun way to provide

interactive nutrition awareness for

children. During the activity, children

breakfast items using their scorecard. This

30-minute activity will provide a healthy

breakfast, age appropriate nutrition

information and prizes for children who

complete all bases. Download a step-by-

step instructional guide on how to host this

event in your community.

To download the materials for these

programs, visit: www.acfchefs.org/Content/

NavigationMenu2/Partnerships/CCF/

Programs/default.htm

Selling less as more

Last year, Americans prepared and

consumed nearly two-thirds (67 percent)

of their meals at home, which is up five

meals per person from the previous

year. This may be due to the fact that

92 percent of grocery shoppers view

home-prepared foods as much healthier.

Regardless, this is not good news for the

lack of healthful options, and a new

sense of boredom, especially with quick

service-restaurant menus, have caused 77

percent of Americans to eat out less often

Since customer demand is the driving

force behind the foods prepared and

produced, the growing interest needed to

create flavorful, healthier menu options is

becoming more apparent. However, how

to sell these dishes becomes as much of a

focus as how to prepare them.

Techniques of Healthy Cooking (John

Wiley & Sons, Inc., 2008), authors discuss

the selling points of healthier menu options

with the main focus on quality rather than

quantity of foods served. They suggest:

plant-based oils, eliminated trans fats and

substantially reduced saturated fats.

to no sugar added.

options by considering menu concepts

that change the value proposition for

customers from quantity to a focus on

quality and culinary differentiation.

Locally-grown produce ranked No. 1 among the 20 hottest trends for 2010, according to the National Restaurant Association.

Couscous is one of many high-fiber ingredients that made NRA's What's Hot in 2010 list.

References:

www.npd.com.

www.acfchefs.org

To download this story and other

monthly "Culinary Nutrition News"

articles, visit www.acfchefs.org/

CNN. These free monthly articles are

sponsored by French's Foodservice

and are provided through a

partnership between the American

Culinary Federation Chef & Child

Foundation and Clemson University,

Clemson, S.C.

CulinaryNutritionNews_February10.indd 2 5/12/10 1:52:10 PM

H.I.H.I.T. understands that choices are as important as affordability.

Did you know...You can choose your own doctor.Keep an existing relationship and continue to use your existing doctor or choose from over 17,000 physicians statewide and over 5,000 dental providers statewide. H.I.H.I.T. is the plan of choice when it comes to offering benefits and options to the hospitality industry.

Enroll in a health care plan today. Call Pam Moynahan toll free at 877.892.9203.

Choices

August 2010 | 23

Visit www.WRAhome.com/calendar for a full list of events.

TrainingAugust 3 ServSafe®, SeattleAugust 14 ServSafe®, TukwilaAugust 25 Train the Trainer, King CountyAugust 26 ServSafe®, KentSeptember 7 ServSafe®, SeattleSeptember 16 ServSafe®, TacomaSeptember 20 ServSafe®, Everett

INDUSTRY CALENDARTraining | Meetings | Events

MeetingsAugust 3 Executive Committee MeetingAugust 4 Seattle Chapter Board MeetingAugust 10 Spokane Chapter MeetingAugust 11 Retro Investment Committee MeetingAugust 11 Retro Trustees MeetingSeptember 1 Seattle Chapter MeetingSeptember 7 Executive Committee Meeting September 14 Member Services Committee MeetingSeptember 14 SW Chapter Meeting: Manage Labor Costs While

Building Guest LoyaltySeptember 14 Spokane Chapter MeetingSeptember 21 H.I.H.I.T. Meeting September 21 Finance Committee MeetingSeptember 28 Government Affairs Committee Meeting

August & September

EventsAugust 4 WRA Webinar: Seven Must-Dos to Controlling Labor

CostsAugust 4 Webinar: 7 Secrets of Successful Site SelectionAugust 5 Webinar: Boost Your Financial PerformanceAugust 9 WRA Education Foundation & Washington State Chef ’s

Association’s annual Golf FORE! Education August 13 NRA/CSRA Working TogetherAugust 18 WRA Webinar: 10 SMART Systems for Reducing Profit

Robbing Theft

Visit www.WRAhome.com/calendar for a full list of events.

FREE WEBINAR 10 SMART Systems for Reducing Profit Robbing TheftAugust 18

Welcome New MembersWelcome New Allied Members

Bread Garden LTDBob Miller1001 S 344th St # 2Federal Way, WA 98003-6795253.838.6683rjmiller@thebreadgarden.comwww.thebreadgarden.com

Edenholm & AssociatesEric EdenholmPO Box 11496Bainbridge Island, WA [email protected]

Restaurant accounting and financial consulting

Fortun’s Finishing Touch SaucesMary Shepard5800 125th Ln. N.E.Kirkland, WA [email protected]

Fortun’s Finishing Touch Sauces brings an advantage to your business. Rich, authentic, natural ingredients prepared as your chef would; just heat and serve. Consistant every time, elimination labor intensive preparation. Chef’s Club Special Offer: One free case when you purchase four, first time orders only.

QponText.comTom Frister1128 Columbia Trail Blvd.Richland, WA [email protected]

QponText is a mobile marketing service that allows businesses to market directly to the consumer’s cell phone with minimal costs. This cutting edge technology has proven high return on investment in the marketing and advertising industry.

Rottles Clothing and ShoesJohn Rottle226 E. MainAuburn, WA 98002-5409253.833.2750jrottle@qwestoffice.netwww.rottlesclothing.com

We are a retail clothing and shoe store offering moderate to better merchandise for men and women.

Bad Albert’s Tap & Grill, Seattle

Carpe Diem Pizza II LLC, Silverdale

Carpe Diem Pizza Inc., Silverdale

Carr’s Corner, Spokane

Cellars Steak Restaurant & Lounge, Seattle

Cheeky Café, Seattle

Cliff House Restaurant, Tacoma

Club Hollywood Casino, Shoreline

Corner Café LLC, Creston

Daffodil Bowl & Restaurant, Puyallup

Del Sol, Colville

Fubar & Grill, Spokane Valley

Golden Nugget Casino, Tukwila

Hurricane Café, Seattle

King Beast Pizza Inc., Silverdale

Lone Fir Resort, Cougar

Northwest One, Inc., Portland

Queen of Sheba, Spokane

Rainier Bar & Grill, Enumclaw

Ramblin Jacks Ribeye, Olympia

Row House Cafe LLC, Seattle

Royal Casino, Everett

Silver Dollar Casino Mill Creek, Bothell

Silver Dollar Casino, Renton

Silver Dollar Casino, SeaTac

Silver Dollar Casino, Tukwila

Subway, Pullman

T & T Stores, Mead

Toccata Blues Grille, Colfax

Wind River Inn, Carson

August 2010 | 25

Golf FORE! Education

Golfing ONLY $125 each player* Save $100 and register a golf foursome with a hole sponsorship! $700* Hole sponsorship ONLY $300* Reception/Awards Ceremony ONLY $35 each ticket*

Join the Washington State Chef’s Association and Washington Restaurant Association Education Foundation at the second annual Golf FORE! Education. Your participation in this year’s golf tournament helps sustain the future of our industry by supporting culinary students’ programs and scholarships.

Monday, August 9, 2010

McCormick Woods Golf Club5155 McCormick Woods Drive SWPort Orchard, WA 98367

Register today at www.WRAhome.com/scholarshipsFor sponsorship information contact Lyle Hildahl at [email protected], or 800.225.7166, ext. 108.

26 | www.WRAhome.com

MarketplacePROFESSIONAL SELLER REPRESENTATION BY IBA

Thinking of selling a restaurant or food & hospitality related manufacturing, distribution, or service company? We have completed over 4000 transactions since 1975. Please contact us at (425) 454-3052 or by email at [email protected] for additional information. All conversations held in strict confidence. www.ibainc.com

August Chef’s ClubSpot Check, Inc.Lynn BolgenPO Box 22051Seattle, WA [email protected]

Spot Check provides food handlers certification for front and back of the house personnel through our Allergy Safe training programs, which includes regional or custom on-site classes; Train the Trainer and online testing.

Chef’s Club Special Offer:$25 discount for all class attendees

Steve’s Hot Smoked Cheese& SalmonSteve Shindle26806 166th St. E.Buckley, WA [email protected]

We “HOT” smoke a soft cheddar cheese and smoke Atlantic salmon.

Chef’s Club Special Offer: 10% off $100.00 or more

SELLING OR BUYING?

Thinking about selling or buying an existing restaurant, or adding a new location? Call Allan Boden, Sunbelt restaurant specialist at 206.229.4717, or email [email protected]. Sunbelt has been serving clients since 1982 with offices nationwide. www.sunbeltseattle.com

SERVSAFE®

The WRA Education Foundation holds ServSafe food safety courses throughout Washington. Visit www.WRAhome.com/training for schedule information. Fee is $125 for members and includes the text, class and exam.

Have You Ever Considered Buying or Selling a Restaurant?

Get a FREE business evaluation and consultation today. Buyers and sellers are waiting to hear from YOU. Call Steve Hynds today at 425.343.2500, or [email protected]. www.stevehynds.com

FREE LABOR LAW POSTERS

Take advantage of your WRA membership and get your FREE labor law posters today! Call 800.225.7166 for more information.

Wine Spectator90 Points

“A delicate, well-balanced Prosecco, showing a good blend of baked apple, sour lemon and grapefruit, with

a lightly creamy mineral texture on the palate.

Medium froth, with some body and a pleasant lemon

and mineral fi nish.”

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