Boiled Down

The floor was bustling at the Northwest Food Show, April 22-23 at the Portland Expo Center. Between zesty chef cooking demos and cutting-edge ed seminars, we invited celebrity guests and show participants to give us a taste of what’s going on in their slice of the industry. Listen in for bites on food waste prevention, agricultural economies, fostering the next generation of culinary professionals, and plant-based cheese. Hear about the relationship that launched Ox Restaurant, feeling fed with gluten-free, the future of Pok Pok, blending media types for better business, and how you can partner with the Oregon Food Bank.   Guests:  0:20 - Pam Peck, Resource Conservation and Recycling Manager, Metro 6:50 - Chef Rick Bayless, Frontera Farmer Foundation 18:14 - Chef Andrew Hunter, Foster Farms 26:24 - Chef Heidi Lovig, Heidi Ho! Organics 35:50 - Chefs Greg Denton and Gabrielle Quiñónez Denton, Ox Restaurant and Bistro Agnes 44:26 - Phebe Rossi, Founder, Nuflours 51:03 - Chef Andy Ricker, Pok Pok 1:01:52 - Ben Powers, CEO, Visiting Media 1:16:22 - Sharon McFadden,  Food Resource Developer, Oregon Food Bank   Website mentioned:www.foodwastestopswithme.org

You may have heard of OregonSaves by now, the state-sponsored retirement savings program, facilitated by employers. If you don't currently offer a retirement plan to employees, listen up! The program is rolling out in phases over the next few years and Joel Metlen, Public Engagement Manager for OregonSaves, guides us through employer responsibilities, schedules, and resources available to help you easily implement the program— and help your employees see their savings grow. Guest: Joel Metlen, Public Engagement Manager, OregonSaves, Oregon State TreasuryGuest host: Sarah Schenck, Oregon Restaurant & Lodging Association   Websites mentioned:oregonsaves.comORLA Member Benefit:10% off Snagajob's full suite of hiring software and solutions

Feel like there's been a firehose flow of regulation changes recently? Rich Meneghello is back after a year, following up on predictions about our hotelier president and his administration's impact on hospitality operations. Get a recap of overtime regulations, pay equity, immigration, and joint employment. Plus, predictive scheduling, how "number fudging" may affect the tip pooling decision, and how #metoo has impacted confidentiality agreements. Guest: Richard Meneghello, Attorney at Law, Fisher & Phillips LLPGuest host: Sarah Schenck, Oregon Restaurant & Lodging Association Websites mentioned:oregonfoodhandler.comoregonrla.org/webinarsORLA Member Benefit:Restaurant Financing Webinar

Oregon has had a pay equity law on the book for years, so what’s new and unique about the Oregon Equal Pay Act of 2017? Find out what the expansion means for you as an employer, how it impacts your employment forms and hiring processes, and how to take advantage of the law’s unique employer safe harbor. Labor attorneys Jennifer Nelson and Anne Milligan help us understand the “legalese” of pay equity. Guests: Anne Milligan, Fisher Phillips and Jennifer Nelson, Ogletree DeakinsGuest host: Lori Little, Oregon Restaurant & Lodging Association

Business owners, how do you differentiate between purse accessory pup and service animal? What questions can you ask without getting into legal hot water? Can you require a service animal to be crated in a hotel room? With so many uncertainties, it can be a zoo out there! Employment Law Attorney Shane Swilley joins us in this episode to shed light on the dos and don’ts of service animals in your establishment. Guest: Shane Swilley, Employment Law Attorney, Cosgrave Vergeer KesterGuest host: Lori Little, Oregon Restaurant & Lodging Association Websites mentioned:https://www.ada.gov/https://droregon.org/https://www.oregonrla.org/compliance.html

What do you do if an ICE agent shows up at your establishment? Sean Ray of Barran Liebman LLP boils down what employers need to know about Forms I-9 and how to stay out of hot water with U.S Immigration and Customs Enforcement (ICE). We get into employer responsibilities and best practices regarding documentation, how to prepare for an audit, and consequences of being out of compliance with the law.   Guest: Sean Ray, Barran Liebman LLPGuest host: Sarah Schenck, Oregon Restaurant & Lodging Association Websites mentioned:https://www.barran.comhttp://oregonrla.org

Metro’s venues draw over 1 million patrons to Portland every year, including the Oregon Zoo, Portland Expo Center, Oregon Convention Center and the Portland5 Centers for the Arts. Scott Cruickshank, General Manager of Metro Visitor Venues, talks about how they drive economic development, a strong hospitality and tourism industry, and job growth for the region. We also discuss the long-anticipated Convention Center's headquarter hotel, new Zoo projects, and ponder Portland’s hotel outlook. Guest: Scott Cruickshank, Metro Visitor Venues Guest host: Lori Little, Oregon Restaurant & Lodging Association Website mentioned: http://www.OregonMetro.gov

How often do you think about the role your business plays in Oregon’s thriving tourism industry? Todd Davidson, Travel Oregon CEO, joins us to divulge the stats surrounding Oregon’s growing presence on the international map and how you can ensure your business welcomes guests, drives repeat visits, and is more impactful in the marketplace. We uncover ways you can capitalize on major upcoming events across the state, plus, why your business is missing out if you aren’t tapping into Travel Oregon’s tools and resources.   Guest: Todd Davidson, Travel OregonGuest host: Lori Little, Oregon Restaurant & Lodging Association   Websites mentioned:http://industry.traveloregon.comhttp://traveloregon.com    

When it comes to hiring and maintaining a quality team, employers in the hospitality industry are channeling their inner 80s pop star and declaring, “I need a hero!” Preferably, a whole staff of them, with strong work ethic and a dose of dedication. Dani Rosendahl from On Deck Sports Bar & Grill chats with us about non-traditional resources for recruiting great workers, the benefits of investing in employees, and how policy plays a role in staffing. Guest: Dani Rosendahl, On Deck Sports Bar & GrillGuest host: Sarah Schenck, Oregon Restaurant & Lodging Association Websites mentioned:ondecksportsbar.comvetworkpdx.comoregonrla.org

Hear what’s sprouting from Oregon’s culinary student talent in this episode where we sit down with guests from McMinnville High School’s ProStart Program as they prepare to compete in the National ProStart Invitationals. Learn the history of this Career and Technical Education program, supported by ORLA’s Education Foundation, and its role in the hospitality industry’s workforce development. Guests:Devin Baldwin, ProStart Student Team Manager, McMinnville High SchoolKrista Carpino, Culinary Instructor, McMinnville High SchoolGuest host: Wendy Popkin, Executive Director, ORLA Education Foundation  

In a special Boiled Down episode, Oregon's Secretary of State Dennis Richardson joins us to talk about his varying roles and goals in the office.  Oregon elections - 3:07Redistricting commission - 7:15Nonpartisan office - 12:35Citizen engagement and inclusion - 15:55How businesses can help themselves - 22:39Becoming a Government Authority Office (audits) - 25:10State Land Board - 31:40The Archives Division and Oregon's Constitution - 38:40Goals in office - 42:14Green Eggs and Ham - 44:35ORLA Advocacy Watch - 50:33 Guest: Dennis Richardson, Oregon Secretary of StateGuest host: Sarah Schenck, Oregon Restaurant & Lodging Association

Get insights into hospitality industry issues at the national level with perspectives from American Hotel & Lodging Association and National Restaurant Association. Guests, Troy Flanagan and Matt Walker, discuss legislative developments you need to know regarding immigration, healthcare, tax reform, and more. AHLA advocacy watch - 1:00 NRA advocacy watch - 6:53 Immigration and travel restrictions- 10:10Swipe fees - 13:58Short term rentals - 18:10Healthcare - 26:50Tax reform - 31:30 Events* - 33:25ORLA advocacy watch - 37:10Member deal - 40:06Guests:Troy Flanagan, VP of State and Local Government Affairs, American Hotel & Lodging Association (AHLA) Matt Walker, VP of Government Affairs, National Restaurant Association (NRA)*Corrected event date:AHLA Legislative Action SummitMay 17-18, 2017

ORLA’s chief lobbyist sits down with the association’s president and CEO to chat about key issues we’ll be focusing on this legislative session and which bills will have the greatest impact on the hospitality industry. With income equality, restrictive scheduling, tourism investment, and transportation infrastructure as hot topics, now is the time to embrace a commitment to spontaneity. Advocacy watch - 1:18 ORLA’s Legislative Agenda - 6:42 Bills in the legislature - 16:07 ORLA and Oregon Legislators - 31:42 “Son of 97” bill - 37:04 Comparing legislative sessions - 39:57 How you can get involved - 42:16 Guests: Bill Perry, Balance Point Strategies Jason Brandt, Oregon Restaurant & Lodging Association This episode of Boiled Down is sponsored by: Sysco Portland: http://www.syscoportland.com/

ORLA’s chief lobbyist sits down with the association’s president and CEO to chat about key issues we’ll be focusing on this legislative session and which bills will have the greatest impact on the hospitality industry. With income equality, restrictive scheduling, tourism investment, and transportation infrastructure as hot topics, now is the time to embrace a commitment to spontaneity. Advocacy watch - 1:18 ORLA’s Legislative Agenda - 6:42 Bills in the legislature - 16:07ORLA and Oregon Legislators - 31:42“Son of 97” bill - 37:04Comparing legislative sessions - 39:57How you can get involved - 42:16 Guests:Bill Perry, Balance Point StrategiesJason Brandt, Oregon Restaurant & Lodging Association This episode of Boiled Down is sponsored by: Sysco Portland: http://www.syscoportland.com/

In face of a higher minimum wage and income disparity between front-of-the-house and back-of-the-house employees, two Portland restaurateurs share how and why they have embraced the gratuity free restaurant model. Scott Dolich and Andy Fortgang discuss the cultural shift for both guests and employees in their restaurants, plus offer advice for others thinking about implementing a no-tipping system. Advocacy watch - 1:10Introductions - 5:15 No-tipping transition - 8:46The future of restaurants - 28:25One-house system - 34:45 Guests: Scott Dolich, Park KitchenAndy Fortgang, Le Pigeon & Little Bird Bistro
Guest host: Lori Little, Oregon Restaurant & Lodging Association This episode of Boiled Down is sponsored by: Sysco Portland: http://www.syscoportland.com/