November2013newsletter

Potential ICE StormHow to prepare for an Immigrations Customs Enforcement Audit

also in this issue

Candlewood Suites Rolls Out 'Lending Locker'

Page 2 InRLA At Your Service: November 2013

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AT YOUR SERVICE

PATRICK TAMMInRLA President

DEBRA SCOTT InRLA Director of Operations

TOM JOHNSONInRLA Director of Finance

CONNIE VICKERY InRLA Director of Government Affairs

STEPHANIE HIGGINSInRLA Director of Events

STACY QUASEBARTH InRLA Director of Communications

EMILY WALDRONInRLA Director of First Impressions

INDIANA RESTAURANT & LODGING ASSOCIATION200 S. Meridian St. Suite 350

Indianapolis, IN 46225www.InRLA.org

CONTENT

4 POTENTIAL I.C.E. STORM

6 IRS WARNS OF PHONE SCAM

7 NRA AND AH&LA AGAINST PATENT TROLLS

8 CANDLEWOOD SUITES 'LENDING LOCKER'

9 HEALTHIER BREAKFAST FOR HOLIDAY INN EXPRESS

10 MEMBER NEWS

12 NRA ADVOCAY LEADS TO HEALTH CARE MARKET RULE CHANGES

13 IS IT A TIP OR A SERVICE CHARGE?

14 MENU LABELING REGULATIONS COMING SOON AND MORE DINERS SEEKING DEALS

16 YEAR-END TAX PLANNING: 10 IDEAS

21 INRLA HOSPITALITY PARTNER LUNCHEON

22 HOOSIER HOSPITALITY CONFERENCE 2014 24 STARS OF THE INDUSTRY

26 HOSPITALITY LEADERSHIP DAY


By Nate DaPore, QSRweb.com

If the United States Immigrations Customs Enforcement (ICE) showed up on your company's doorstep today, would you be worried? Would a complete audit of your employment files easily weather an ICE raid? If you don't immediately answer "yes" with 100 percent confidence, then you need to get ready for a potential ICE storm immediately.

ICE recently launched a new "silent raid" against the hiring of illegal workers by raiding 1,000 businesses nationwide. These companies, whose names have remained confidential, will be required to submit a full audit of their I-9 paperwork, including weekly work schedules, managers' names and names of temporary staffing agencies. Companies found guilty of illegal hiring practices are heavily fined, and illegal workers are fired. Foodservice and high-tech manufacturing are among the targeted industries.

You're probably thinking that since you've never hired illegal workers your restaurant should be fine, right? Don't be so sure — companies that don't hire illegal workers can still face large fines for incorrect or missing paperwork for legal workers.

Let's consider this familiar scenario. As the general manager of a busy restaurant, you just hired a new employee. It's the middle of the lunch rush, and you now have to train your new hire and complete the required I-9 paperwork and onboarding documents — all while juggling customer requests and overseeing food preparations. With high turnover in the industry, you are frequently hiring new employees so this situation happens to you on a regular basis.

Considering all the potential distractions that can happen to you during this scenario — and any other hiring situation — how confident are you that your I-9 paperwork for every employee is correct and on file? If you're not, then you run the risk of receiving a hefty fine if audited. Fines can range from $110 to $1,110 per form, depending on the violation. Even a small typo, such as filling in the wrong start date for an employee, will result in a fine.

Luckily, there are quite a few things you can do starting today to stay compliant and ensure you will survive ICE audit with flying colors.

1.Know your responsibilities. I-9 E-Verification is required on all Federal contract work. An additional 17 states require it on some or all types of employment. As E-Verify policies change, make sure you remain compliant. Some HR solutions are connected to the government's E-Verify site and can help automate the process while ensuring you're in compliance.

2.Train your team. Make sure that everyone on your team who hires employees, including managers and your HR team, are properly trained. It is imperative that they understand the importance and legal ramifications for not meeting I-9 requirements or incorrectly completing paperwork.

3.Keep great records. Producing I-9 forms for inspection is required within three days of being requested. Keeping I-9 paperwork in an employee's personal file is a common practice, but it's recommended that all I-9 forms are kept together

Are you ready for a potential ICE storm?

Page 5InRLA At Your Service: November 2013

Immigration Reform The Latest from Washington DCThe end of the government shutdown triggered another surge in the push for comprehensive immigration reform. ImmigrationWorks, of which NRA is a trade association partner, reports that coalition members recently sent thousands of letters to Congress in support of reform. Have you written to Congress? Visit www.AmericaWorksHere.org/immigration.

Angelo Amador, NRA vice president of labor and workforce policy, discussed immigration reform during appearances on Univision http://bit.ly/16jDeal, CNNEspanol, and Telemundo last weekend.

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in a single location together to make the audit process easier to access at a moment's notice. Also, be sure to keep all files in a secure location as they contain personal information. Some automated HR solutions provide an online repository where these documents can be maintained electronically.

Being prepared for an ICE raid before it happens, rather than being surprised and unprepared, is crucial. Maintaining paper files can be time-consuming and susceptible to getting lost or misplaced. Using an online I-9 Verification software can save a lot of time and ensure complete compliance. When considering which software is best, make sure it offers: electronic I-9 form completion and storage, deadline tracking, automatic completion alerts and reminders, and full support in case an ICE audit occurs.

To be safe during an ICE raid, prep for it on a regular basis. Understanding the legal and financial risks of incompliance and how to mitigate these risks is imperative. Likewise, find the tools and technology that can help you the best. Like G.I. Joe says "Knowing is the half the battle."

Link to article: http://www.qsrweb.com/blog/11511/Are-you-ready-for-a-potential-ICE-storm


The IRS is warning the public about a phone scam that targets people across the nation, including recent immigrants. Callers claiming to be from the IRS tell intended victims they owe taxes and must pay using a pre-paid debit card or wire transfer. The scammers threaten those who refuse to pay with arrest, deportation or loss of a business or driver’s license.

The callers who commit this fraud often:

• Use common names and fake IRS badge numbers.

• Know the last four digits of the victim’s social security number.

• Make caller ID appear as if the IRS is calling.

• Send bogus IRS emails to support their scam.

• Call a second time claiming to be the police or DMV, and caller ID again supports their claim.

The truth is, the IRS usually first contacts people by mail – not by phone – about unpaid taxes. The IRS won’t ask for payment using a pre-paid debit card or wire transfer. The agency also won’t ask for a credit card number over the phone.

If you get a call from someone claiming to be with the IRS asking for a payment, here’s what to do:

• If you owe federal taxes, or think you might owe taxes, hang up and call the IRS at 800-829-1040. IRS workers can help you with your payment questions.

• If you don’t owe taxes, call and report the incident to the Treasury Inspector General for Tax Administration at 800-366-4484.

• You can also file a complaint with the Federal Trade Commission at FTC.gov. Add "IRS Telephone Scam" to the comments in your complaint.

Be alert for phone and email scams that use the IRS name. The IRS will never request personal or financial information by email, texting or any social media. You should forward scam emails to [email protected] . Don’t open any attachments or click on any links in those emails.

Read more about tax scams on the genuine IRS website, IRS.gov.

IRS Warns of Phone Scam


INRLA JOINS NRA AND AH&LA IN URGING SENATE TO ACT AGAINST PATENT TROLLSRep. Bob Goodlatte (R-Va.) on Wednesday introduced a bill to address the growing problem of abusive litigation by patent assertion entities (PAEs).

Patent-assertion entities, also known as patent trolls, seek to profit by claiming to own the rights to common business practices or tools and threatening businesses that use them with litigation. Demand letters sent by patent trolls regularly cite the anticipated cost of defending the lawsuit in an effort to encourage the business to settle rather than fight the case in court.

The bipartisan legislation (H.R. 3309) aims to require those who attempt to sue for patent infringement to identify the patents and be more specific as to how they were infringed. The bill also requires plaintiffs to disclose interested parties and financial interest, has fee shifting provisions, and contains other measures to assist patent troll victims.

Restaurants and hotels have been among those targeted recently by patent trolls for their use of wi-fi and other commonly used technology like online ordering tools and nutrition calculators.

“The continued onslaught of frivolous claims made by ‘patent trolls’ on main street businesses like the restaurant industry is inhibiting economic growth by draining more than $80 billion out of our economy each year that could go toward job creation,” Scott DeFife, National Restaurant Association senior vice president, policy and government affairs, said in a statement. “Increased transparency, demand letter disclosure and patent litigation reform will help provide significant relief for the restaurant and foodservice industry. We appreciate Chairman Goodlatte’s leadership on this issue, and we thank him for working with us to grow the bipartisan and bicameral support for addressing the patent troll problem in Congress.”

Association staff is working with legislators to include elements that address demand-letter reform, and to make further changes to protect end-users who are targeted by trolls.

Goodlatte’s announcement is the latest step in increased federal scrutiny of patent trolls. In June, President Obama announced a series of executive actions to address the growing problem of patent trolls. Among them were steps to allow those facing litigation to learn the extent of a PAE’s claim to patent ownership, prevent overly broad claims to ownership, and expand efforts to inform restaurant owners and other potential targets of common tactics being used by patent trolls.

Business trade groups have also begun to fight back against patent trolls. The NRA, along with The Internet Association, National Retail Federation, and the Food Marketing Institute in August launched a print and radio advertising campaign in targeted states and across the country, asking Congress to help stop patent abuse and protect American businesses from patent trolls.

An ad campaign backed by NRA, The Internet Association, National Retail Federation and the Food Marketing Institute continues to raise awareness of the billions of dollars that patent trolls cost the U.S. economy each year. The latest ad appeared in the print edition of Politico. Visit http://stopbadpatents.com/ to share your story of how patent abuse has impacted your company.

On November 7th, 2013 a hearing of the Senate Commerce, Science and Transportation Committee took place at which members discussed the practices of patent assertion entities (PAEs). The American Hotel & Lodging Association (AH&LA) and 29 of the group’s partner state associations including InRLA sent a letter to Committee Chairman Jay Rockefeller (D-WV) and Ranking Member John Thune (R-SD), along with Senate Judiciary Committee Chairman Pat Leahy (D-VT) and Ranking Member Chuck Grassley (R-IA), to demonstrate the significant impacts of “patent troll” lawsuits and reiterate the importance of patent reform to the lodging industry.

This hearing was held just one week after a similar hearing of the House Judiciary Committee examined the recently-introduced Innovation Act (H.R. 3309), introduced by Congressman Bob Goodlatte (R-VA).

In the letter, the lodging industry highlights the fact that PAEs, otherwise known as patent trolls, purchase patents on inventions for products they do not manufacture, and then sue or threaten to sue organizations they claim infringe on the patents. The filing of these frivolous lawsuits has increased recently, with innocent product purchasers, such as hotels providing wireless Internet access for their guests, being targeted by PAEs seeking to earn a quick settlement. These frivolous lawsuits, which are an abuse of the patent protection system and difficult to fight, pose a significant financial burden on the lodging industry.


By Jeff Weinstein

IHG's Candlewood Suites brand is rolling out the Lending Locker, a place within the hotel where guests can borrow common household items to use during their stay.

Available items include things not found in typical hotel rooms, such as desk fans, blenders and crockpots, small hand tools and games. Guests need only fill out a Lending Locker check-out form and drop it at the front desk to borrow an item. They are then free to use the borrowed item for as long as they need it, and return it for another guest to use.

Piloted in 10 properties for over a year, the Lending Locker generates high guest satisfaction and increased guest and team member engagement, according to IHG research. The Lending Locker is currently rolling out to all 304 Candlewood Suites hotels, and will be a standard hallmark in every property by spring 2014.

“With the Lending Locker, we are expanding that notion of trust, and further demonstrating that our hotels are like home for our guests by offering complimentary use of a variety of appliances, games and other items they normally use at home,” said Robert Radomski, vice president of brand management for Staybridge Suites and Candlewood Suites.

Research done by the brand revealed:

•Among guests who borrowed games, Monopoly is the overwhelming favorite, borrowed by 43% of responders.

•Guests are most likely to borrow kitchen-related items. Nearly 50% said they borrowed an item to use in their in-suite kitchen. Common items included blenders, George Foreman grills and crockpots.

•30% of hotel team members say that the Lending Locker has allowed them to start a conversation and learn something new about their guests.

•The majority of guests (68%) borrow items for more than one day, and almost half – 49% – borrow items for 2-3 days.

Candlewood Suites rolls out 'Lending Locker'


By Ann Bagel Storck

As it works to better serve its self-sufficient, “smart traveler” target guest, Holiday Inn Express is planning to roll out several new initiatives in 2014, brand leaders said during the IHG Americas Investors & Leadership Conference in Las Vegas this week.

Healthier breakfast offerings

Breakfast has long been a hallmark of Holiday Inn Express, noted Jen Gribble, director, head of the Americas, for the brand, but going forward it will include healthier items such as oatmeal, Greek yogurt and turkey sausage. Twenty items were tested on the breakfast bars of 27 North American hotels, Gribble noted, and the plan is to roll out many of the healthier items during the first quarter of next year after owners weigh in on a new brand standard in this area.

Sale of beer and wine

Historically Holiday Inn Express has shied away from selling beer and wine, Gribble said, because that was seen as a differentiator for the Holiday Inn brand. However, she added that both brands’ guests want this service, just in different ways. Consequently, starting in January Holiday Inn Express properties can start selling single servings of beer and wine in their sundry shops.

Evolution of the successful hotel prototype

Gribble emphasized that the brand is not starting from scratch in this area, but instead aiming to improve what already exists. She said during the first and second quarters of 2014, Holiday Inn Express will work to deliver a hotel prototype including design development documents, construction documents and standardized room décor.

New Holiday Inn Express initiatives to include healthier breakfast


Member News

Yats empire is growing with new Mass Ave location, booming franchise businessJoe Vuskovich started out making batches of Yats’ chili cheese etouffee in 40-gallon pots in the kitchen of his cozy College Avenue restaurant.

Now, the Cajun favorite is cooked up in steaming 300-gallon kettles in a Louisville, Ky., plant.

And instead of stirring his recipes with a spoon, he and his wife, Gina, oversee workers at Louisville’s Custom Food Solutions, where enormous vats of black beans and caramelized corn, gumbo and more are packaged and then trucked to the growing number of Yats restaurants throughout the region.

That’s how it goes when you decide to franchise your neighborhood eatery, something the Vuskoviches have learned over the past year. The couple run six company-owned restaurants and oversee three franchises: one at Traders Point, a second at Hamilton Town Center and the third in Columbus. Another 10 or so are in the works, including Indiana franchises in Valparaiso, Muncie and Fort Wayne; Ohio locations in Cincinnati and Columbus; and in Nashville, Tenn.

Yats’ beginning a dozen years ago was much simpler.

In 2001, the flagship College Avenue Yats opened, accepting only cash. That’s still the rule there. But you can

use plastic at Yats’ other locations, including the new, larger and more upscale location at 875 Massachusetts Ave.

“All the credit belongs to (Gina) because I would have worked on the corner here (at College Avenue and 54th Street) until I die,” said Joe. “She really believes that the food is good and believes in it.”

The duo, who operate one of the area’s largest restaurant groups, like the franchising concept because it adds to their bottom line — they charge a $25,000 franchise fee for each new Yats and an annual percentage of the franchise’s gross profit in exchange for their recipes and expertise, which Gina refers to as “the book of Joe.”

The move is a feel-good thing, too, because it offers a chance to share good fortune with others, said Joe, a New Orleans native.

“I would like to see people have the same success and enjoyment as I’ve had,” he said.

Still, he worries.

“I have that kind of personality. I constantly worry about people’s success,” he said. “Once they sign up, I feel very responsible. ... But, wow, if they are successful like those people at Traders Point. ... I walk in there, and they think

InRLAI N D I A N A R E S T A U R A N T & LODGING ASSOCIATION

JASPER, Ind. - Schnitzelbank Restaurant received a very unique request from Capitol Hill. US Senator Dan Coats recently contacted the Schnitzelbank Restaurant with a request to provide a meal as he hosts 45 of his Senate colleagues in Washington, D.C. The Schnitzelbank Restaurant proudly agreed to provide food for this Bavarian-themed meal, which was held on Thursday, October 31 in the Senate Dining Room.

Schnitzelbank co-owner, Alan Hanselman, personally drove the food from Jasper, IN to Washington, D.C. for an October 30 arrival. He then met with members of the Capitol Restaurant Association and provided them with directions to complete the food preparation for the following day. The meal consisted of Wiener Schnitzel, Hot German Potato Salad, Sauerkraut, Red Cabbage, Turnip Kraut, Spicy Mustard and hot apple strudel with Cinnamon Ice Cream.

Schnitzelbank feeds the US Senate

Alan Hanselman and Royce Hurst with US Senator Dan Coats


St. Elmo Steak House Halloween Video Gone Viral

St. Elmo Steak House, with help from the Pacers, Colts, Indians and Ice mascots in addition to friends at Visit Indy, have created this spooktacular video to make you howl. Go to this link to watch the video on YouTube: http://youtu.be/pV0qTCL0kUI.

I’m Rin Tin Tin. I want to be everybody’s Rin Tin Tin.”

There is significant risk involved in such a franchising endeavor. Joe and Gina Vuskovich know it; so do other local restaurateurs who have considered the move.

Cafe Patachou owner Martha Hoover, who operates 10 Indianapolis-area restaurants (including five Patachous, two Petite Chou bistros and three Napolese pizzerias), researched and rejected the idea.

The mass production required for franchising doesn’t fit her business model, which requires local control and made-to-order dishes.

Hoover’s restaurants and the Vuskoviches’ are different endeavors.

“I would not franchise, ever,” Hoover said, adding that she thinks Yats has a franchise-worthy concept. “(Joe’s) menu focus is very defined. He does a few things really well, and what he does can probably really translate into a franchise agreement.”

The simplicity of Yats’ menu and its construction lends itself to franchising, said Scott Wise, who operates six Scotty’s Brewhouse locations and Broad Ripple’s Thr3e Wise Men Brewing Company — something he is considering franchising.

“I think it’s great. Their food is good. It’s very value-conscious. People love it,” said Wise. “I don’t think there’s any strong competitive model out there.”

While the money can be good, there are risks, he said. Disputes over group changes (like new equipment or restaurant remodeling) are one possibility for trouble; another is getting a bad franchisee that damages a franchisor’s reputation.

Yats has a good chance of success because of its history, said Patrick Tamm, president and CEO of the Indiana Restaurant and Lodging Association.

“(Joe Vuskovich) is a dyed-in-the-wool restaurateur that is passionate about his concept,” said Tamm. “He has always found a way to be successful. He’s smart because he has tested out that franchise locally.”

Most Yats customers aren’t aware yet, but they’ve been eating menu items cooked in those 300-gallon kettles in Louisville for more than a year. The first batch was concocted there in July 2012.

“I wouldn’t have noticed the difference,” said Paul Geyer, Carmel.

Geyer, who works in information technology at Indianapolis’ Angie’s List, had a recent lunch at the new Massachusetts Avenue restaurant with a colleague. His order: a combination plate of etouffee and red beans and rice.

“I love the food,” said Geyer, who has been a Yats regular for several years. “I love the price. There are not a lot of Cajun options for Indianapolis.”

Yats’ expansion is a good idea, he said.

“(Customers) will try it and they will come back.”

That’s what Joe and Gina are banking on.

“We’re trying to keep it real. You know, the same way Joe started one, and I opened the second,” said Gina. “And I’m just going to teach people to be us.”


NRA Advocay Leads to Health Care Market Rule Changes

An HHS final rule scheduled for publication in Wednesday’s Federal Register will state that, for health plan years beginning on or after Jan. 1, 2014, insurers must sell small and large group plans to employers who want to purchase them, regardless of the participation rate. Previously, many insurers refused to sell to employers who could not obtain a certain participation rate--usually 70 percent--making it difficult for restaurants to offer coverage. NRA leaders and staff met with an HHS deputy secretary in the spring to express concerns about participation-rate requirements. NRA subsequently filed comments in July in response to a proposed rule, and ultimately, HHS adopted NRA’s proposed language in the final rule. Link to unofficial final rule http://1.usa.gov/Hcktw7

Health care hearings this weekHHS Secretary Kathleen Sebelius will testify at a House Energy and Commerce Committee hearing Wednesday on “Patient Protection and Affordable Care Act Implementation Failures: Answers from HHS.” Hearing link http://1.usa.gov/1hnOjM5Marilyn Tavenner, administrator of the Centers for Medicare and Medicaid Services, testified today at a House Ways and Means Committee hearing on ACA implementation. Hearing link http://1.usa.gov/1aaDwxC

The NRA’s Health Care Knowledge Center is the premier industry source for news and resources on the law’s impact on restaurants. http://www.restaurant.org/healthcare.

NRA members may download the Association’s Health Care Law Toolkit at http://bit.ly/19kbgrN


Seven Percent Off Your Next Purchase:

Indiana’s Sales Tax Exemption

RESTAURATEURS BEWARE: IS IT A TIP OR A SERVICE CHARGE?By Michael Rabinowitch and Brian D. Burbrink

Many restaurants automatically include an amount for gratuity on a customer’s check forparties of six or more. It is also commonplace for restaurants to suggest gratuity amounts by either including sample calculations on the customer’s check or, in some cases, even inserting proposed gratuity amounts on the check. Restaurateurs should beware that certain practices may cause the gratuity amount to be construed by the Internal Revenue Service as a “service charge” rather than a “tip” under IRS rules.

In IRS Revenue Ruling 2012-18, which becomes effective on January 1, 2014, the IRS has attempted to clarify certain issues concerning the tax treatment of gratuities, including what constitutes a tip versus a service charge. The distinction is important because if a gratuity intended to be a tip is actually a service charge, such payment must be accounted by the restaurant as gross income and may not be included in the “tip credit” to meet minimum wage obligations.

The IRS rules provide that “the absence of any of the following factors creates a doubt as to whether a payment is a tip and indicates that the payment may be a service charge: (1) the payment must be made free from compulsion; (2) the customer must have the unrestricted right to determine the amount; (3) the payment should not be the subject of negotiation or dictated by employer policy; and (4) generally, the customer has the right to determine who receives the payment.”

Rev. Rule 2012-18 attempts to provide guidance by including the following two examples:

Example A: Restaurant W’s menu specifies that an 18% charge will be added to all bills for parties of 6 or more customers. Customer D’s bill for good and beverages for her party of 8 includes an amount on the “tip line” equal to 18% of the price for food and beverages and the total includes this amount. Restaurant W distributes this amount to the waitresses and bussers. Under these circumstances, Customer D did not have the unrestricted right to determine the amount of the payment because it was dictated by employer policy. Customer D did not make the payment free from compulsion. The 18% charge is not a tip within the meaning of section 3121 of the Code. The amount included on the tip line is a service charge dictated by Restaurant W.

Example B: Restaurant X includes sample calculations of tip amounts beneath the signature line on its charge receipts for food and beverages provided to customers. The actual tip line is left blank. Customer G’s charge receipt shows sample tip calculations of 15%, 18% and 20% of the price of food and beverages. Customer G inserts the amount calculated at 15% on the tip line and adds this amount to the price of food and beverages to compute the total. Under these circumstances, Customer

G was free to enter any amount on the tip line or leave it blank; thus, Customer G entered the 15% amount free from compulsion. Customer G and Restaurant X did not negotiate the amount nor did Restaurant X dictate the amount. Customer G generally determined who would get the amount. The amount Customer G entered on the tip line is a tip within the meaning of section 3121 of the Code.

To summarize, it appears, based upon Rev. Rule 2012-18, that when a gratuity amount is automatically included in the customer’s check (e.g. where gratuity is added for parties of six or more), such amount must be treated for tax purposes as a service charge rather than a tip. Also, placing proposed gratuity calculations below the signature line is the most effective way to avoid risk that what is intended as a tip is actually a service charge. There are potential pitfalls in any instance where the customer’s check includes a pre-printed gratuity amount in the customer’s total bill, so restaurateurs beware.


FDA Chief Says Menu Labeling Regulations Coming SoonWASHINGTON, D.C. -- New regulations regarding menu labeling and calorie information are expected to be released soon, but writing the rules has proved more complicated than expected, according to a report by The Hill.

At a Nov. 5 event sponsored by Bloomberg Government, Food and Drug Administration (FDA) Commissioner Margaret Hamburg said she originally anticipated that the process of issuing the regulations, which are mandated by the 2010 Patient Protection and Affordable Care Act, "[would] be one of the most straightforward tasks. Little did I know how complicated it would be."

While the law requires the FDA to mandate calorie labels at restaurants, vending machines and "similar retail food establishments," determining which establishments count as "similar" is the most complicated step.

"Should a movie theater that has a full menu and has all kinds of food stuff be included in menu labeling?" Hamburg asked. "Or what about a pizza place that doesn't allow patrons to dine in and only delivers?"

After the FDA provided its first draft of the regulations in April 2011, it received more than 900 comments. Some non-restaurant retailers, including convenience stores and supermarkets, have lobbied for exemption from the requirements.

"We've put out proposed rules about menu labeling and we're now in the process of responding to all of the feedback that we've gotten," Hamburg said. "We're making it through that process, and I think we'll be coming out with final rules soon."

The regulations, which were previously scheduled to be released in September, could cost affected parties as much as $537 million in the first year of compliance, according to the FDA's analysis.

Study: More diners seeking dealsLast year it looked like pressure to discount had turned the corner, but it looks like restaurant customers are back to counting on deals.

Restaurant visits based on a buy some/get some premise or BOGO have grown 14 percent this year compared to 2012, according to consumer research by NPD Group.

It’s no surprise that casual eateries have been aggressively offering these discounts this year, primarily as a way to shore up traffic. But the firm says visits were down by 1 percent for the year ending August 2013. Visits tied to discounted prices grew by 4 percent, while coupon-related visits rose 2 percent.

Deals and special offers were common at the height of the recession, NPD notes, but by last year visits dependent on deals were declining and more guests were paying full prices.

“In my view the industry tried to move away from heavy discounting last year but found it was just not feasible with consumers still closely watching their spending,”

says Bonnie Riggs, restaurant industry analyst for NPD. “It is deal-related traffic that is keeping the industry from registering traffic losses.”

The casual dining sector, Riggs says, is still seeing declines in visits. That trend suggests that the offers out there aren’t resonating with cost-conscious customers.

How well do deals work? After critics complained that daily deals aren’t a panacea, Groupon launched a tool that gives businesses a way to measure the success of their deals.

And an alternative tack adopted by many restaurants is the old-fashioned loyalty club. A study earlier this year explained why this strategy might make sense for many restaurants.



By Jim White, Katz, Sapper & Miller

As a restaurant owner/operator you work hard to generate a profit each and every year. Unfortunately, as profits grow so does your potential tax liability. While a profitable operation will always incur tax at some level, year-end tax planning is an effective way to minimize your total tax bill.

Below you will find 10 strategies for minimizing your 2013 year tax liability:

1. Impact of changing depreciation rules: There are several depreciation incentives set to expire on Dec. 31, 2013. Most notable is the loss of bonus depreciation (50% bonus) for certain capital purchases made after Jan. 1, 2014. If you are planning a capital purchase for the first quarter of 2014, you may want to explore the tax benefit of moving the purchase to December 2013 to secure bonus depreciation. Note: It is possible that some or all of these incentives will be extended.

2. FICA Tip Credit: If your wait staff receives tips and you have not taken advantage of the FICA Tip Credit, you should consider an analysis of the potential impact of this credit in the current tax year. The credit is equal to the employer paid FICA taxes on income above the federal minimum hourly wage and could result in thousands of dollars in tax savings.

3. Accelerate prepaid expenses: As you approach the end of 2013, you may have the opportunity to pull forward some expenses from the first quarter of 2014. If paid in December 2013, these expenses can then be deducted on your 2013 tax return, therefore reducing your current year tax liability. Potential prepaid expenses include: state income tax estimates and insurance payments. Note: A current and future cash flow analysis should be included in this decision process.

4. Elect the Smallwares Accounting Method: If in prior years the business has chosen to depreciate items in the smallwares category, an accounting method change can be made by submitting Form 3115 to the IRS. The Smallwares Accounting Method allows a restaurant to expense the cost of replacement smallwares in the year the items are consumed and used in the taxpayers business. Smallwares consists of items in the following categories: glassware, flatware, dinnerware, pots and pans, table top items, bar supplies, food preparation utensils and tools, storage supplies, service items and small appliances costing $500 or less. Note: The Smallwares Accounting Method is not available for smallwares purchase as part of a start-up package. These costs are subject to the depreciation rules for start-up cost.

5. Work Opportunity Tax Credit (WOTC): If you employ any individuals from the following target groups, you may qualify for a WOTC.

• Qualified recipients of Temporary Assistance to Needy Families (TANF)

• Qualified veterans receiving Food Stamps or qualified veterans with a service connected disability who:

• Have a hiring date which is not more than one year after having been discharged or released from active duty OR

Year-End Tax Planning: 10 Ideas for the Restaurant Owner/Operator


• Have aggregate periods of unemployment during the one-year period ending on the hiring date that equal or exceed six months

• Ex-felons hired no later than one year after conviction or release from prison

• Designated Community Resident – an individual who has attained ages 18 but not 40 on the hiring date who reside in an Empowerment Zone, Renewal Community or Rural Renewal County

• Vocational rehabilitation referrals, including Ticket Holders with an individual work plan developed and implemented by an Employment Network

• Qualified summer youth ages 16 through 17 who reside in an Empowerment Zone, Enterprise Community or Renewal Community

• Qualified Food Stamp recipients ages 18 but not 40 on the hiring date

• Qualified recipients of Supplemental Security Income (SSI)

• Long-term family assistance recipients

The maximum credit ranges from $1,200 to $9,600 depending on the employee hired. A review of your 2013 workforce is recommended to evaluate the potential impact of the WOTC.

6. Minimize suspended losses in real estate activities: If you hold real estate in a separate entity from your day-to-day restaurant operations, you should consider conducting a review of the projected year-end profitability of each entity (including all depreciation). Passive losses from real estate activities are subject to additional deduction limitations and may not be available to offset taxable income from regular business activities. There may be an opportunity to minimize the combined taxable income from the real estate entity and operations entity, but any such opportunity must be addressed before year end.

7. Establish a retirement plan or maximize the contribution into current plan: Retirement plans allow business owners to defer tax on current year profits if they are deposited into a qualified retirement plan. There are several plan designs to choose from. The key factors in choosing the best plan design typically include cost, contribution limits for key employees/owners and current year tax savings. Consider having an annual review of the potential tax implications of making or not making a contribution to a qualified retirement plan.

8. Property tax assessment: The property taxes paid on your equipment and buildings are based on assessed values. Consider conducting an annual review of the assessed values to ensure that you are not overpaying on your property taxes.

9. Review investment transactions for losses and/or gains: As you approach year end, create an estimate of the net gain or loss for the current year’s capital transactions. Next, you will want to review your current investment holdings to see if there are any unrealized gains or losses that could be used to offset the gain/loss from the capital transactions executed earlier in the current year.

10. Manage charitable contributions: If you plan to make charitable contributions in the first few months of 2014, consider evaluating the impact of pulling these contributions into December 2013. It should be noted that the deduction of cash contributions is limited to 50%. Note: A current and future cash flow analysis should be included in this decision process.

As tax credits, the WOTC and the FICA Tip Credit are taken (dollar for dollar) directly against your tax liability.

This is not a comprehensive list of tax deductions or credits. The facts surrounding each business will vary; consequently, be sure to review your particular business details with a tax advisor.

Jim White is a member of Katz, Sapper & Miller’s Restaurant Services Group. For more information regarding KSM’s restaurant-specific services, contact Jim at 317.452.1908 or [email protected].



ServSafe Food Manager class schedule:

Friday 15-Nov Rockville 1 DAY Tuesday 19-Nov Winchester RECERTWednesday 20-Nov Greenwood 1 DAYMonday Nov-11 & 18 Shipshewana 2 DAYMonday 25-Nov Indianapolis 1 DAYMonday 18-Nov Indianapolis EXAM

Thursday 5-Dec Columbia City RECERTMonday 9-Dec Princeton RECERTWednesday 11-Dec Franklin 1 DAYTuesday 17-Dec Indianapolis 1 DAYMonday 9-Dec Indianapolis EXAMTuesday 10-Dec Bedford 1 DAYWednesday Dec. 4 &11 Tell City 2 Day

To register please go to http://indianarestaurants.org/Training.asp?Type=TrainingOr call Emily at 800-678-1957.

ServSafe alcohol classes for the rest of the year:

November 18 - 12:00 NOON December 16 - 12:00 NOON Class and exam are usually done by 3pm.

Members pay $25.00 at the door

Location: 1701 E 52nd St Indianapolis, IN 46205

Contact Emily Waldron at 317-673-4211 to add your name to the list. Class is restricted to 15 students

InRLA Joins in Call for Tax ReformWe joined 28 coalitions and trade associations in a statement asking Congress to address tax reform as part of its budget negotiations. Statement:

“The undersigned coalitions and trade associations share a common interest in pro-growth, comprehensive tax reform in the United States. We believe tax reform, done right, will create jobs, encourage more investment, and spur economic growth. A growing economy will also help the U.S. shrink its budget deficit. We urge the budget negotiators to seize this opportunity to pave the way for pro-growth, comprehensive tax reform in 2014.”

CONNECT WITH FELLOW INRLA MEMBERSAT UPCOMING EVENTS!


InRLA Endorsed Providers

endorsed

provider

InRLA

enprov

Establishing a strong relationship with your local distributors and suppliers is a valuble part of your business's success. Picking the right companies as supplier partners ensures your access to reliable services, consistent supply lines, better delivery, the newest products, and the best values.

That's why you should take a look at the partners listed in our InRLA Supplier Directory listed on our website. The InRLA Supplier Directory makes it easy to find a vendor of the products and services you need listed categorically. Go to http://www.indianarestaurants.org/SearchVendor.asp.

The best part is, our partners want you as a customer. It is in their best interest to have you succeed and prosper. They have shown their commitment to the industry and your success by joining the InRLA as association members! The better you do, the better they do.

It's a simple formula that adds up to recurring business and profits for everyone.

They are here to support you!

Our Partners Want to Help You!

Consider Using Vendors in the InRLA

Supplier's Guide!


RETURN TO: Indiana Restaurant & Lodging Association 200 S. Meridian St., Suite 350 Indianapolis, IN 46225 Fax: 317.673.4210

InRLA Partner Lunch Registration

Company ____________________________________________

Contact Name ________________________________________

Company Address _____________________________________

City_____________________________ St. _________ Zip ______

Phone _____________________________ Fax _______________

E-mail address: ________________________________________

Attendees you are inviting (include on payment section):

1. _____________________________________________________

2. _____________________________________________________

3. _____________________________________________________

4. _____________________________________________________

Payment Options

__ Check Enclosed __ Amex __ MasterCard __ Visa __Discover

Card No. __________________________________________________________________

CID No. ________ 3-digit # next to signature line on back of card Exp. Date ________________

Cardholder’s Name ________________________________________________________

Signature:__________________________________________________________________

For more info contact: Stephanie Higgins 317.673.4211, 800.678.1957(toll-free) [email protected]

$20 InRLA Members

$35 InRLA Non-Members

Total Enclosed:

QUANTITY AMOUNT

InRLA HOSPITALITY PARTNER LUNCHEON

Join us for our first luncheon on:

DECEMBER 10, 2013FOR A MEET AND GREET WITH JOHN BENJAMIN, PRESIDENT OF OPERATIONS A POTS & PANS PRODUCTIONDBA SCOTTY’S BREWHOUSE

Luncheon will be held at: Zink Distributing 3150 Shelby St. Indianapolis, IN 46227

Agenda:• 11:30 AM Networking• 12:00 PM Lunch and discussion with John Benjamin

Special Thanks To Our Valued Host Partner:

All attendees will be entered to win $60 in gift cards to Oakley’s Bistro - the fine dining

establishment of InRLA’s Culinarian of the Year Steven J. Oakley

We are pleased to announce a new lunch series dedicated to the active involvement of InRLA Partners.

• Increase the value that InRLA offers to its partners• Increase the value of membership to restaurant and lodging members• Generate activity between members and partners• Increase communication between members and partners


PREMIERE SPONSORSHIP: $5,000• Tworegistrationstoattendtheconference($528value)• Abilitytobringinyourownspeakerforasession

(4openingsavailable-thesefillupfast!)• Logorecognitiononconferenceemails• Logorecognitiononconferencewebsite• Logorecognitiononconferenceprintedmaterials• Logoonprominenteventsignage• LogoonInRLA,AICVBandIMPIwebsites• Fullpage4coloradinconferenceon-siteprogram• RecognitionintheInRLAmonthlynewsletter,AICVB

bi-monthlye-newsletterandIMPImonthlynewsletter• 1boothatIndustryTradeShow• 2ticketstoallevents• CustomGraphicalBannerAdonHHCMobilAppfor

advancedsmartphones[50x300pixels]insizePNGformat

LUNCH SPONSORSHIP: $3,000 (TWO AVAILABLE)• Signageatthesponsoredlunch• Prominentlocationonallmarketingmaterials• 1tickettoallevents• TableandsignageattheIndustryTradeShow

EXHIBITOR BOOTH FOR INDUSTRY TRADE SHOW: $600 MEMBER/$1200 NON-MEMBERDiscountforcurrentmembersof:InRLA,AICVB,orIMPI• Onefullregistrationtoattendtheconference($264value)• Logorecognitiononconferencematerialsandonwebsite• Boothforbothdays• Limitedspacesavailable

BREAK SPONSORSHIPS: $800 (THREE AVAILABLE)• Nameandlogoonallmarketingmaterials• Signageatsponsoredbreak

AM COFFEE SPONSORSHIPS: $500 (TWO AVAILABLE)• SignageatCoffeeBreak• Nameandlogoonallmarketingmaterials

HHC ON-SITE PROGRAM FULL-PAGE ADVERTISEMENT: $350 MEMBER/$500 NON-MEMBERDiscountforcurrentmembersof:InRLA,AICVB,orIMPI• Fullpage4coloradvertisementintheon-siteHHCAttendee

Programprovidedtoapproximately350attendees• Dimensions:8.5”x11”witha0.50”margin

HHC MOBILE APP BANNER AD: $100 (FIVE AVAILABLE)• CustomGraphicalBannerAdonHHCMobiAppfor

advancedsmartphones[50x300pixels]insizePNGformat

Think beyond the conference with your 2014 HHC partnership! You will receive 6 months of personalized exposure to your target audience! Reach members of the Indiana Restaurantand Lodging Association, the Association of Indiana Convention and Visitors Bureaus and the Indiana Chapter of Meeting Professionals International.

MAKE A LASTING IMPRESSION

Tobecomeapartnertoday,pleasecontactStephanieHiggins

at800.678.1957or317-673-4211ext.135oremailshiggins@tammcapitalgroup.com.

CONTACT US BY FEB 26TH TO GUARANTEE PLACEMENT IN PRINTED MATERIALSJOIN US NOW FOR MAXIMUM BENEFIT!


Company Name __________________________________________________________________________________________

Representative ____________________________________________________________________________________________

Address _________________________________________________________________________________________________

City_________________________________________________ State _______________________ Zip _________________

Phone __________________________________________ Fax____________________________________________________

E-mail _________________________________________________________________________________________________

Web Address _____________________________________________________________________________________________

MAKE A LASTING IMPRESSION AT HHC 2014

HOTEL INFORMATION Morris Inn1399 N Notre Dame AveSouth Bend, IN 46617Discounted hotel room rate: $129Reserve your room by Feb. 10, 2014Reservations: 1-800-280-7256Please mention the Hoosier Hospitality Conference when making reservations.

PAYMENT OPTIONS:

Total: $___________________ Check Enclosed

AMEX Mastercard Visa Discover

Credit Card Number _______________________________________

*CID #____________ *CID # is the 3-digit # found on the back of the Discover card on the sig. line

Exp. Date __________ / _______________ / _______________

Name On Card __________________________________________

Signature ______________________________________________

For additional attendee cost and other information/questions please contact Stephanie Higgins

at 800.678.1957 or 317-673-4211 ext. 135 or email [email protected]

PREMIERE SPONSORSHIP: $5,000

Attendee Name_____________________________________ Attendee Name_____________________________________

LUNCH SPONSORSHIP: $3,000 (TWO AVAILABLE)

Attendee Name_____________________________________

EXHIBITOR BOOTH FOR INDUSTRY TRADE SHOW: $600 MEMBER/$1200 NON-MEMBERDISCOUNT FOR CURRENT MEMBERS OF :

InRLA AICVB IMPI

Attendee Name_____________________________________

BREAK SPONSORSHIP: $800 (THREE AVAILABLE)

AM COFFEE SPONSORSHIPS: $500 (TWO AVAILABLE)

HHC ON-SITE PROGRAM FULL-PAGE ADVERTISEMENT: $350 MEMBER/$500 NON-MEMBERDISCOUNT FOR CURRENT MEMBERS OF :

InRLA AICVB IMPI

HHC MOBILE APP BANNER AD: $100 (FIVE AVAILABLE)

CONTACT US BY FEB 26TH TO GUARANTEE BEING IN ALL PRINTED MATERIALSJOIN US NOW FOR MAXIMUM BENEFIT!


Location Indianapolis, IN 46204

Stars of the Industry Partner with us

FOR THE INDIANA RESTAURANT & LODGING ASSOCIATION’S

FEBRUARY 18, 2014WESTIN INDIANAPOLIS • 50 S. CAPITOL AVE INDIANAPOLIS, IN 46204

NOMINATE YOUR STARS ONLINE:http://indianarestaurants.org/ViewEvent.asp?ID=123&Type=Special


CONTACT PERSON’S INFORMATIONName ____________________________________________________ Title __________________________________________________

Company ________________________________________________________________________________________________________

Address ______________________________________________________City ______________________________ Zip _____________

Phone (_____)_______________Fax (_____)__________________Email ____________________________________________________

MAIL TO: 200 S. MERIDIAN ST. SUITE #350 INDIANAPOLIS, IN 46225 OR FAX TO: 317.673.4210

__Check Enclosed __Amex __MasterCard __Visa __Discover

Card No:

CID No: (3-digit # on back of card) Exp. Date:

Cardholder’s Name:

Signature:

Sponsorship Level:______________________________________ INDIVIDUAL DINNER RESERVATIONS Members $60/person (incl. nominees)Non-Members $75 (incl. nominees)

TABLE OF TEN Members $500 / Non-Members $650

Total Enclosed

QUANTITY AMOUNT

Please specify if a guest has special dietary needs: __________________________

Please list any additional dinner attendees: 1. ______________________________________________________________________ 2. ______________________________________________________________

3. ______________________________________________________________________ 4. ______________________________________________________________

5. ______________________________________________________________________ 6. ______________________________________________________________

7. ______________________________________________________________________ 8. _____________________________________________________________

9. ______________________________________________________________________ 10. _____________________________________________________________

(Please make check payable to InRLA.)

Join us as we honor our employees from around the state within both the hotel and restaurant community who have gone above and beyond the call of duty. The evening will feature a banquet, reception and awards presentation. We offer you, our partners, the platform to demonstrate your support and gain access to our industry leaders during an evening expected to exceed upon the 200 hospitality leaders that attended last year.

Registrations can be made online until February 14, 2014. After February 14, 2014 registrations can be made by mail or by phone. Refunds of 90% will be accepted until February 4, 2014. After February 4, 2014 no refunds will be given.

TITLE SPONSOR: $5,000Co-branded event recognizes the Restaurant & Lodging Industry’s best & showcases your company to the fullest.

• 10 Tickets (1 reserved table) with table tent recognition

• Corporate branded presence at the registration area

• Logo signage during the event• Recognition and speaking time

during the banquet• Logo on all marketing materials• Full page ad in event program• Ability to present an award during the awards• Name and company logo

on powerpoint presentation• List of all members (excluding emails)

PLATINUM SPONSOR: $3,000• Logo on all marketing materials• Full page ad in event program• Ability to present an award during the awards• Name and company logo

on powerpoint presentation• List of all members (excluding emails)• 4 Tickets for the event

GOLD SPONSOR: $2,000• Logo on all marketing materials• Name and company logo

on powerpoint presentation• Half page ad in event program• 2 Tickets for the event

SILVER SPONSOR: $1,000• Logo on all marketing materials• Name and company logo

on powerpoint presentation

DINNER SPONSOR: SOLD

AWARDS SPONSOR: $1,500Co-branded awards create a long-lasting impression.

• 1 Ticket for the event• Secondary placement of logo on all materials

(under title sponsor)• Logo signage during the event• Logo placement on all awards (coupled with

title sponsor logo)

ENTERTAINMENT SPONSOR: $500 (if not providing the entertainment)

• Logo recognition in the program and marketing materials

AV SPONSOR: SOLD

FESTIVITY SPONSOR: IN KIND• 2 Tickets for the event• Provide themed decorations

and flowers for the event• Ability to put place cards in center

of each table with company and logo• Logo recognition on the program

and marketing materials

2014 STARS OF THE INDUSTRY PARTNERSHIP OPPORTUNITIES


Fax or Mail form to: Hospitality Leadership Day200 S. Meridian St., Suite 350, Indianapolis, IN 46225 Fax: 317-673-4210

Company _______________________________________________________

Contact Person___________________________________________________

Company Address ________________________________________________

City____________________________________ State ________ Zip _______

E-mail __________________________________________________________

Phone ___________________________ Fax __________________________

Attendees ____________________________________________________

____________________________________________________________

____________________________________________________________

____________________________________________________________

____________________________________________________________

Event Sponsor: $500 (1 available)

Attendees @ $50 ea. (includes lunch)

*Minus Letter Discount @ $25 (if applicable)

Total Enclosed

Payment Options __ Check Enclosed

__ MasterCard __ Visa __ Amex __ Discover

Card No. ________________________________________

CID No. ________ 3-digit # next to signature line on back of card

Exp. Date ________________________________________

Cardholder’s Name ________________________________

Signature:________________________________________

Quantity Amount

For more information please call 317.673.4211, 800.678.1957 (toll free) or visit indianarestaurants.org or indianahotels.org

Meet face-to-face with Hoosier legislators and educate them about your business

Network with fellow Hospitality Professionals

Learn about issues that affect the Hospitality Industry

Enjoy the “Taste of Hoosier Hospitality” lunch with food provided by several popular Indiana restaurants and hotels

EVENT SPONSOR: $500 (1 AVAILABLE)• Exclusive logo on all marketing materials• Exclusive logo on invite to all State House officials• 5 tickets to briefing and luncheon

InRLA HOSPITALITY LEADERSHIP DAY REGISTRATION FORM

RESTAURANTS: Participate in the Taste with a sampling booth and attend for FREE!*

*limited space available

Call Stephanie Higgins at 317.673.4211 ext. 135 or toll-free at 1.800.678.1957 or

email [email protected]

Feb. 19, 201410–11 am: Briefing at the Westin

11:30–1 pm: Taste of Hoosier Hospitality in the North Atrium of the State House

REGISTER ONLINE AT INDIANARESTAURANTS.ORG OR INDIANAHOTELS.ORG

RECEIVE DISCOUNTED REGISTRATION: Mail a letter to your legislator inviting them to Hospitality Leadership Day and take $25 off the price of your registration for the event. Please include a copy of the letter with your registration form. One per registration form.

HOSPITALITY LEADERSHIP DAY

CONNECTIONS AT THE CAPITOL


CHAIRMAN OF THE BOARDPhil Ray Marriott Indianapolis Downtown, Indianapolis

VICE CHAIRJohn BenjaminA Pots and Pans Production Indianapolis

VICE CHAIRRob EvansFocus Hotels, Ft. Wayne

TREASURERMark McDonnellLaSalle Grille, South Bend

NRA DIRECTORWes StouderPenguin Point Franchise, Warsaw

AH&LA DIRECTORJeffrey BrownSchahet Hotels, Inc.,Indianapolis

EXEC COMMITTEECraig HuseSt. Elmo Steak House,Indianapolis

Michael ConnerPeachtree Hotel Group,Monrovia

Michael Crafton360 Services,Indianapolis

DISTRICT 1Russ AdamsStrongbow Inn, Valparaiso

Carolyn CochranWhite Lodging Corp.,Merrillville

Charles LaMotteWhite Lodging Corp.,Merrillville

Sherif GuirguisWhite Lodging Corp.,Merrillville

DISTRICT 2Vicki FarmwaldHacienda MexicanRestaurants Inc., South Bend

Carl HillKonover Hotel Corp.,Warsaw

Todd StearnsStanz Foodservice Inc.,South Bend

DISTRICT 3Bruce DodgeApple Sauce Inc., Ft. Wayne

Mark LuttikHilton Ft. Wayne,Ft. Wayne

DISTRICT 4Brad CohenArni’s Inc.,Lafayette

Greg EhresmanTriple XXX Family Restaurant,West Lafayette

Richard GhiselliPurdue Hospitality & Tourism Mgmt,West Lafayette

Karen Hirsh-CooperHomewood Suites Lafayette,Lafayette

DISTRICT 6Scott WiseA Pots and Pans Production,Indianapolis

Robert VioxBelterra Casino Resort & Spa,Belterra

DISTRICT 7Rob Chinsky Penn Station East Coast Subs, Indianapolis

Brian ComesHyatt Regency Indianapolis,Indianapolis

Bob Gatto Texas Roadhouse, Indianapolis

Pat HurrleRNDC, Indianapolis

Richard LetkoHilton Garden Inn, Indianapolis

John MirabalCapital Grille, Indianapolis

Martha HooverCafe Patachou, Indianapolis

Tim JonesBob Evan’s Restaurants, Fishers

Randy ShieldsMcDonald’s, Fishers

Regina MehallickR Bistro,Indianapolis Ryan Rogers Bonefish Grill, Avon

Richard LuxLux Restaurants, Indianapolis

Mark NewmanIndiana Office of Tourism Development, Indianapolis

Dan WallerSchahet Hotels Inc., Indianapolis

Peter MeyerHilton Downtown Indianapolis, Indianapolis

John XenosMonarch Beverage,Indianapolis

Jim Zink, JrZink Distributing,Indianapolis

DISTRICT 8Lennie BuschOne World Enterprises, Bloomington

Craig TruelockHuse Inc.,Bloomington

Joe VezzosoFrench Lick Springs Resort Hotel, French Lick

Andy RogersBrown County Hotels & Restaurants,Nashville

Tim WorthingtonSpring Mill Inn,Mitchell

DISTRICT 9John Frenz Montana Mike’s, Vincennes

George BrinkmoellerSherman House Restaurant & Inn,Batesville

Bruce ByrdResidence Inn Columbus,Columbus

Interested in serving on the Board of Directors? Contact Debra Scott at [email protected] or call 317.673.4211 or 800.678.1957 toll-free.

OFFICERS & BOARD MEMBERSInRLAI N D I A N A R E S T A U R A N T & LODGING ASSOCIATION


Protect yourself and your operation from risks and liabilities with alcohol training and certification from the National Restaurant Association.

BEST OF CLASSAlcohol service involves many risks. Failure to act responsibly could result in fines, imprisonment, losing your liquor license, increased insurance costs, or losing your business.

Prepare yourself to handle these risks with responsible alcohol training from a trusted and experi-enced source, the National Restaurant Association.

TAKE THE ONLINE COURSE NOW:WWW.SERVSAFE.COM

FOR MORE INFORMATION CONTACT:Indiana Restaurant & Lodging Association200 S. Meridian Street, Suite 350Indianapolis, Indiana 46225(317) 673-4211 or (800) [email protected]

ONLINE ServSafe® Alcohol Server TrainingApproved by the Indiana Alcohol and Tobacco Commission

CONVENIENT. ONLINE.STATE APPROVED.

Documents

November2013newsletter