That Revived a City & Redefined Dining

THE

MRLAFEBRUARY 2019 | A Publication of the Michigan Restaurant Magazine and Lodging Association VOL 84, NO. 1

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11 Association News 28 Feature 29 We are the MRLA Distinguished Service Award Dave Dittenber: One Amerilodge Group Man’s Vision That Revived a City & Redefined Dining

MRLA.ORG | 5 | FEBRUARY 2019 Authorized Distributor of Departments

Officers Dave Dittenber, Chairman 9 Chairman’s Message DRI Enterprises, Bay City New Year as MRLA Andy French, Vice Chairman Aubree’s Flagstar, Ypsilanti 10 New Members Paul Hess, Treasurer Welcome Epoch Hospitality, LLC, Novi Todd Callewaert, Past Chairman 11 Association News The Island House, Mackinac Island Distinguished Service Award Justin Winslow, President & CEO 12 Quick Bites Michigan Restaurant & Lodging Association Hospitality Industry News Board of Directors T. Michael Ansley, Diversified Restaurant Holdings, Inc., Southfield 14 Choosing the Right Talent Ted Behen, Sysco Food Services of Detroit, Canton The School of Hospitality, Michigan State University Mark Burzych, Fahey, Schultz, Burzych, Rhodes PLC, Okemos Billy Downs, Ford Garage, Dearborn 16 Chef Feature Jeffery Elsworth, Michigan State University, East Lansing Chef Brian Beland Add Authentic Smoked BBQ Brian Ewbank, Stafford’s Hospitality, Petoskey Gary Gagnon, Central Michigan University, Mount Pleasant 18 Ask the Experts Amy Hathaway, United Healthcare, Wayland Professional Guidance by Industry Experts Amy Zehnder Grossi, Bavarian Inn Restaurant, Frankenmuth to Your Menu! Paul Hess, Epoch Restaurant Group, Novi 21 Government Affairs John Kesterke, Gordon Food Service, Wyoming 2019 Focus in Lansing Jean Lanfear, JK&T Wings, Shelby Township Greg Lobdell, Mission Restaurant Group, Ann Arbor 24 Feature Article Scott Lowell, Traffic Jam and Snug, Detroit 2019 Focus in Lansing Pam Marsh, Red Ginger, Traverse City Brian McAllister, Hofbrau, Interlochen 21 Industry News Steve McCain, US Foods, Wixom What’s Hot for 2019? Ken Miller, Millennium Restaurant Group, Kalamazoo Brian Pizzuti, Republic National Distributing Company, Brownstone 32 Endorsed Programs Dan Roma, National Coney Island, Roseville Steve Rossi, Magnum Hospitality, Traverse City Special Offers for MRLA Members Jeremy Sasson, Heirloom Hospitality, Detroit 34 Education Mark Schostak, TEAM Schostak Family Restaurant, Livonia Sam Short, Potent Potables Project, Lansing ProStart Agenda Jennifer Szwec, Bloomin’ Brands, Davisburg Timothy Tharp, Grand Trunk Pub & Checker Bar, Detroit 36 ESF News Ken Weber, Weber’s Restaurant and Boutique Hotel, Ann Arbor Thank You Donors The MRLA Magazine Staff 38 Association News Editor-In-Chief Member Milestones Emily Daunt, [email protected] 40 Exclusive Discounts & Solutions for MRLA Members Layout & Design United Healthcare jbrooksdesign inc. Copy Editing 42 Endorsed Partner Feature Naomi Levine Heartland Payment Solutions Contributors 45 We Are the MRLA Kelly Allen, Brian Beland, Mark Burzych, Dr. JaeMin Char, AmeriLodge Group Dr. Ronald F. Cichy, Emily Daunt, Matthew S. Disbrow, 46 Mark Your Calendar Dave Dittenber, Katie Frankhart, Amy Hathaway, ServSafe Robert Higodn, Julio Montemayor, Amanda Smith, Connor Spalding Awards THE The MRLA Magazine has won the prestigious Diamond 225 W. Washtenaw • Lansing, MI 48933-1506 Award for best association magazine. Presented by 800-968-9668 • 517-482-5244 • 517-482-7663 fax CALL OR VISIT OUR WEBSITE the Michigan Society of Association Executives, the MRLA Magazine mrla.org award was won in 2009, 2010, 2011and 2018. The THE MRLA MAGAZINE (ISSN 0892-8231 USPS 345-760) is published quarterly, for the annual subscription rate of MRLA Magazine also won the Gold Award in 2014, $35 for members of the Association which is included in the dues. Additional subscriptions are available for $25 for 800-860-1516 • MillerScales.com 2015 and 2017. members and $35 for non-members, by the Michigan Restaurant & Lodging Association, 225 W. Washtenaw, Lansing, MI 48933. Periodicals postage paid at Lansing, MI. POSTMASTER: Send address changes to THE MRLA MAGAZINE, 225 W. Washtenaw, Lansing, MI 48933. This magazine is the only sanctioned publication of the Michigan Restaurant & For advertising information please call 800-968-9668. Lodging Association. The Michigan Restaurant & Lodging Association does not publish any other publications and does not assume any responsibility or liability for publications of its members, affiliates or any other food service groups or MILLER SCALES AND FOOD MACHINES, INC. associations. MRLA.ORG | 7 | FEBRUARY 2019 Workers’ Compensation Insurance For The Hospitality Industry Chairman’s Message New Year as MRLA

The Savings Are Piling Up BY Dave Dittenber MRLA Chairman of the Board

ear restaurant & lodging members,

As we embark on a new year, we are also entering an $76 Million Dentirely new phase of our Association as the Michigan Returned to Members Since 1992 Restaurant & Lodging Association (MRLA). Many people have worked hard leading up to this expansion into lodging, which adds to the distinct honor I have serving as chairman of the board of directors during our first year at the MRLA. $7.2 Million A new year is also a perfect time to remind you of all of the resources available to you as a member of the MRLA. The Endorsed Program is a great place to start saving on: workers’ 2019 Return to Members compensation, healthcare, payroll processing, credit card processing, music licensing, natural gas choices and alcohol delivery. MRLA members also receive discounts on ServSafe certification.

On the Government Affairs front, a goal for the year is to build bridges with the new administration in Lansing. We are coming off of eight years of single party leadership and experiencing a Republican-controlled legislature with a Democratic governor for the first time in decades. There’s a new landscape in Lansing, but one that this Association will navigate on your behalf. The MRLA will remain the voice for the hospitality industry at the Capitol.

My predecessors in this role have prepared me for what is to come, while setting a high standard to follow. It is my goal this year to continue down the road that they have paved.

Happy New Year – now let’s get to work!

Best,

Dave Dittenber

mrlfund.org | RPS Regency | 800.686.6640 MRLA.ORG | 9 | FEBRUARY 2019 New Members Restaurant Members Classic Pub Bar & Grill Cordaro Investments Inc Holiday Inn Express Monroe Agave Mexican Grille Crow’s Nest Cork and Gabel Holiday Inn Express Port Huron Blackstone Pub & Grill Culver’s Eastwood Towne Centre Detroit City Clubhouse Holiday Inn Express Rochester Hills Blondie’s Food & Spirits, Inc Culver’s of Hartland Dip’n Shawarma Holiday Inn Express Troy Buck Inn Dining Ventures, LLC Easy Street Saloon Holiday Inn Express Utica Connie’s Cafe Fourth Coast Cafe & Bakery Lebanese Grill Troy Amerilodge Group Drifter’s Restaurant Grand River Brewery Lebanese Grill Shelby Twp Family Inn Grand River Brewery Marshall Lebanese Grill Rochester Nonprofit Members Faull Inn Green Griddle Novi Coffee & Tea Terrace Cafe - Athens High School Grayling Restaurant Lansing Tropical Smoothie LLC Oat Soda Troy Athens High School Grille 44 Food & Spirits Main Street Pizza Ovid Wayback Burger - Walton Blvd. Regional Career Technical Center Ypsilanti Hops at 84 East Main Street Pizza St Johns Wayback Burgers Hotel Frankfort Poison Frog Brewery Wiseguys Bar & Grill Allied Members SDNB Subway Hungry Howie’s Pizza American Associates Real Estate Smalls Craft House Iron Bay Restaurant & Drinkery Lodging Members Big Damn Cliff Consulting Smoke Point Catering & Event Services MACKINAW TRAIL Winery INC Baymont Inn Howell BioKleen Engineering of Southeast Michigan Steakhouse Philly Mr.C’s Pub & Grill Courtyard Marriott Battle Creek Bullseye Pest Defense Studio C North Channel Brewing Courtyard Marriott Bay City Capital One Subway Big Rapids Starita LLC Fairfield Inn Chesterfield Card Connect Subway Belding The Curve Bar & Grill Fairfield Inn Fenton Diageo Americas LLC Subway Lowell The Filmore Holiday Inn & Suites Ann Arbor Firstline International Territorial Brewing Company Torch Lake Cafe Holiday Inn & Suites Mt Pleasant Fishman Agency Inc. The Local Kitchen + Sports Lounge Traverse City Whiskey Co Holiday Inn Express Alpena One Point Technology Group Three Blondes Brewing Tropical Smoothie Cafe #114 Holiday Inn Express Bay City People First HR Consulting, LLC Tropical Smoothie Cafe MI19 Union Station Smokehouse Holiday Inn Express Chesterfield Pest X Michigan Tropical Smoothie Cafe MI20 Venuworks Holiday Inn Express Dimondale Restaurant Technologies Tropical Smoothie Cafe MI51 Waverly Stone Gastropub Holiday Inn Express Gaylord RX Music Umami Ramen X-Golf Holland Holiday Inn Express Grand Blanc Zink Foodservice Andalucia Cafe Canteen Services, Inc. Holiday Inn Express Howell Zolman Restoration Carrigan Cafe Beach Tiki Bar Holiday Inn Express Kalamazoo West

Thank You to Our Corporate Partners orporate sponsors support the endeavors of the Michigan Restaurant & Lodging Association Mackinac Island Restaurant Owner (MRLA) in a variety of ways. From general sponsorships to funding events, meals, marketing Cmaterials, and more, the MRLA graciously thanks those who help make the Association strong. Platinum: Gold: Given MRLA Distinguished Service Award he Michigan Restaurant & Lodging Association (MRLA) awarded Patti Ann Moskwa with the Distinguished Service Award (DSA)—the highest honor awarded by the association— on January 13, 2019 at the MRLA’s annual Chairman’s Dinner at The H Hotel in Midland. T The hospitality gene runs in on the political front as well. She often made Association and the entire industry,” said Silver: Bronze: Supporting: Moskwa’s family as the third-generation trips to Lansing and Washington D.C. to Justin Winslow, President & CEO of the owner of Horn’s Gaslight Bar & Restaurant. advocate for restaurant business owners and, MRLA. “From her political grassroots After spending time working for her more specifically, the need for H2B visas. influence to her insight from working the grandparents, Moskwa became a lifelong day-to-day operations her entire career, she resident of Mackinac Island and dedicated Moskwa has been a member of the MRLA has always been a champion of our industry, herself to her businesses and the Island. Board of Directors since 2002 and was which made our decision an easy one.” awarded the first ever Grassroots Champion Moskwa managed Horn’s Gaslight Bar & Award by the National Restaurant The Distinguished Service Award recognizes Restaurant with her husband, Steven, and Association in 2007. She also is a member of individuals who have provided exceptional they became co-owners in 1987. Nearly ten the Mackinac Island Tourist Bureau and has and continuing leadership, vision and years later, in 1996, the two built their served on the Mackinac Island School Board commitment to Michigan’s hospitality second restaurant—Yankee Tavern. To this and the Planning Commission. She is a past industry. A recipient is selected each year by View our corporate partnership opportunities at mrla.org. Co-Chair of the Mackinac Island Lilac Festival. day, Moskwa owns both restaurants while a committee made up of previous winners For more information on how you or your organization can become a corporate sponsor of the MRLA, including the Educational running the daily operations. Moskwa has “Patti Ann is an indispensable asset to both of the award. Support Foundation and the Michigan Restaurant & Lodging Association Political Action Committee (MRLA PAC), call 800-968-9668. always been a strong voice for the industry the Michigan Restaurant & Lodging

THE MRLA MAGAZINE | 10 | FEBRUARY 2019 MRLA.ORG | 11 | FEBRUARY 2019 Quick Bites

Minimum Wage & Paid Medical Leave Update 2019 Restaurant Weeks

Minimum Wage – PA 368 of 2018 March 29, 2019. Below are the • Seasonal Employees who ere is a look at Restaurant Weeks around April 22 – 29 – Charlevoix highlights from the law: work less than 25 weeks do HMichigan this year. In addition to this April 28 – May 4 – Grosse Pointe here was some confusion at the list, keep your eye out for newly announced • Employers with less than not qualify June 3 – June 9 – Frankfort & Elberta Tbeginning of 2019 regarding the dates! minimum wage and if it was increasing. 50 employees are • Employees who work Cities to watch for: Due to the changes to the minimum wage exempt February 11 – 17 – Dearborn less than 25 hours on - Flint at the end of December, the minimum • Employees accrue 1 average do not qualify February 22 – March 3 – Detroit wage is staying at $9.25 for hourly hour for every 35 hours - Glen Lake February 23 – March 3 – Kalamazoo employees and $3.52 for tipped employees worked (per calendar - Grand Rapids until March 29, 2019. The new minimum If you have any questions week) February 24 – March 2 – Traverse City - Motor City wage will be $9.45 for hourly employees regarding the new Minimum March 1 – March 8 – Plymouth and $3.59 for tipped employees. • Employees can accrue 40 hours Wage and Paid Medical Leave laws, - Petoskey per year please contact Connor Spalding, VP of March 1 – March 10 – Royal Oak - Troy Paid Sick Leave – PA 369 of 2018 • Employees start to accrue immediately, Government Affairs, at 517-377-3923 or but cannot use the leave time until 90 The paid sick leave law that was amended [email protected]. at the end of December goes into effect on days after they start employment Certified Master Chef Exam Returns to Michigan Industry Champion Awards he Certified invited to the percent or higher are then invited to the TMaster Chef final exam. If at Final Exams: he Michigan Restaurant & Lodging • Businesses may only Award Categories (CMC) exam, with a any point in • European Cuisine Association (MRLA) is looking for the submit one entry per T Front of the House Restaurant historic pass rate of the first 7 days • Market Basket best of the best to be named the champions category (a total of Employee 27 percent, is going of the exam a of the industry. Winners of the Michigan three entries per Organizational Leadership Heart of the House Restaurant to be held at candidate does Restaurant Industry Champion Awards company). Employee Schoolcraft College not achieve a The American Culinary Federation will be announced and honored at the 8th • Honorees should have March 1 – 10, 2019. 70 percent in Certification Department will be Annual Dinner with the Champions event. Restaurant Manager of the Year served in our industry There are 67 Certified any one administrating the exam, with Jeremy The Michigan Restaurant Industry for at least Nominate Someone Today Master Chefs in the category, they Abbey serving as the exam administrator. Champion Awards recognizes outstanding two years. United States and are eliminated. The Michigan Chef de Cuisine, the local ACF employees of the foodservice industry who Visit mrla.org/industry- only 72 worldwide. A candidate must be a chapter will assist and support the exam have demonstrated professionalism in • The Awards champion-awards for more Certified Executive Chef and have advanced The first seven days are divided into six process, and Schoolcraft Community performing their jobs, and have contributed Nomination Form information and a nomination education including a compressive exam categories: College, Culinary Arts Department is the to the positive image of the restaurant should be completed form. Nominations must be exam host. Chef Brian Beland, CMC and industry within the state. Dinner with the and submitted with a received by 5:00 p.m. on understanding on wine, human resources • Healthy Cooking Major Schoolcraft faculty is the test site Champions will be held on April 22, 2019 in letter of Monday, March 25, 2019. and advanced sanitation. The exam process • Buffet catering Major (2-days) administrator for the 2019 exam. Grand Rapids. recommendation (500 words maximum) will explore their ability to lead and test their • Classical Cuisine Major and support materials. Attend Dinner with the Champions experience and education. • Freestyle Cuisine Major (each candidate The public is invited to Schoolcraft College Application Rules Visit mrla.org for more information on personal style) • Support materials may include: photos, Rigor: 8-day Consecutive Exam to watch competition segments. • Honorees must be employed by letters of commendation, guest how to purchase tickets or contact • Global Cuisine Major restaurants that are members of the comment cards, news clippings, Alyssa Van Hyfte at 800-968-9668 or The exam process starts with practical • Baking & Pastry Major For more information on American Culinary Michigan Restaurant Association. testimonials, etc. [email protected]. cooking exams, in which the CMC candidate The candidates that successfully complete Federation Certification levels and required must average a 75 percent or higher to be all the Majors with an average score of 75 training please visit acfchef.org/ACF/Certify.

THE MRLA MAGAZINE | 12 | FEBRUARY 2019 MRLA.ORG | 13 | FEBRUARY 2019 BY: Dr Ronald F Cichy, O.M. Professor, Dr JaeMin Cha, Associate Professor feedback to the manager who will make the and the operation’s B1G DREAMS. Avoiding Coaching is designed to affect the talent Choosing the Right Talent The School of Hospitality Business, Michigan State University decision with this input and extend the short cuts, bad habits, and lack of focus on behavior in such a way that food safety is invitation to the applicant to join the the guests takes a concerted effort. Talent enhanced. Coaching is communicating so s food safety on your mind when you decide to dine out? operation’s talent. Once again, the applicant work in concert with people in all areas of the talent realizes the corrective action is not hired – you would do that only with the operation. required. In a top-notch operation, coaching When people choose to dine out, they Once revealed, current talent employed today by separating the help. The applicant is invited to join the comes from many sources including the The days of the comprehensive written expect to be served safe food. Food can be invited to contribute applicants into those who do organization. manager, supervisor, other talent, and even training manual, read cover-to-cover by new safety is on the minds of consumers, where they can to the and do not meet the guests. If standard questions are used during the talent and reviewed by the supervisor, are I guests, customers, passengers, and operation’s mission. By operator’s value-based selection interview it is easier to compare long gone. Today, people want information Mentor private club members, all of whom are driving the values with characteristics assessed notes from each of the interviewers. The in small chunks. We found that a maximum collectively referred to as “guests.” So, too, the talent to the guests, via technology. A coach is a mentor, a tutor, and one who overall S. M. A. R. T. E. R. Goal is to make of 500 to 600 words on a topic is just right. the talent creating and delivering the the operation’s value is gives guidance. Coaching considers the certain that the applicant fits, both from the What must be included? Guest service products and services in a place of enhanced for the Some organizations invite gaps between desired outcomes and those person’s point of view, and from the techniques, procedures, and step-by-step hospitality care about serving safe food. owner. current talent to help find results being achieved. Coaching is a operation’s perspective. guides to the various parts of the others who would be a strategy designed to close these gaps. For foodservice position (e.g., welcome guests, Talent is different from the help, employees, For the guests, the talent is good fit. If a prospect is coaching to be effective, it must be Orientation take drink order, take food order to thanking associates, internal customers, staff the operation. They are the face recommended and that talent presented in such a way that the talent does Once the talent accepts the invitation to join the guests). Each step has its own set of members, front of the house, back of the and the heart of the hospitality joins the organization, a finder’s not become defensive, but rather the operation, the next step is orientation. standards defined clearly on what the guests house, heart of the house, team members, business. Talent has an reward may be given. Usually appreciative of the suggestions for Orientation can work to validate the fit. need and want and the skills, knowledge, partners, cast members, and other impact on all elements of the finder receives an award improvement. Then the improvements Orientation is time well invested to ascertain and attitude (A.S.K.) of the talent. descriptors that all fall short in describing the guest experiences when the new talent joins should be implemented, 19 Delivery Poster. these people. At their core, they are talent. from reservation to the the organization, and that the new talent understands the culture, Some examples of what to include in Talent is a combination of attitude, skills, final thank you. As again after 90 days. Be the operating systems, the menu, the Effective mentors model the behavior they training continue with: handling guest and knowledge (ASK). such, talent embodies certain that all expectations of the guests and the owners, try to see in the talent. They are a good complaints, point of sale (POS) operation, the owner, because applications are legal and the food safety and quality standards, and example for others both by their actions and the menu, portion size, menu item Talent Acquisition and Retention they take care of the nondiscriminatory. what really makes the operation tick. their words. When talent is treated with ingredients and descriptions, menu item Talent in a foodservice operation can make guests for the owner, who dignity and respect, the talent feels treated Orientation includes: completing the pairings (i.e., beverages and foods), or break memorable experiences for the cannot be physically present Selection fairly and in a position to more likely follow necessary paperwork, explaining, and, if upselling, opening and closing guests. They break when there is not a at all interactions. The owner Selection requires one or more the mentor’s lead. possible, meeting who is who in the responsibilities, handling of payments, and cohesive set of links between recruitment, must rely on the talent to create and interviews. Whenever possible, invite organization, reviewing the operating of course, throughout - food safety. selection, orientation, training, and deliver what the owner promised, based on existing top-performing talent to interview Coaching is based on trust between those policies and procedures, covering coaching. Foodservice operators are getting to know the needs, wants, and prospects. Predetermined questions can coached and the coach. When trust is expectations regarding dress code, Following training, the new talent should be constantly on the lookout for talent, because expectation of guests. help the interviewer understand the developed, people exhibit integrity. The explaining wages and benefits, reviewing assessed to determine what knowledge and compared to other industries, the talent applicant’s skills and knowledge. In addition, skills “stuck” and which ones need to be coaching relationship is based on When recruiting talent, the attitude, skills, the position description, and a conversation turnover in hospitality businesses, the person’s attitude must be assessed. reviewed again. Training topics can be identifying what needs to be worked on and and knowledge need to be identified and about specifically what is expected in terms particularly at lodging and foodservice Questions asking about the applicant’s covered (one topic maximum per meeting) doing it. This is particularly true when a assessed. Not doing so runs the risk that of standards required for that position. operations, is high. Such organizations character, values, perceptions, what they in pre-shift meetings. Then it becomes a part mistake is made or a policy is ignored. either the talent will not be a good fit with Standards of food safety, quality service, spend countless hours searching for talent hold as important, and other insights are of the operating culture. Repetition is useful other talent in the operation and culture. controlling costs, and creating and delivering Learn from mistakes; do not repeat them. hoping that some will stay longer. particularly useful. to reinforce expected behaviors. the promised food quality are all necessary. This is a teaching moment for the coach. Recruiting Technology Consider asking applicants about the most Correct the activity which causes the The operation’s mission statement is a good Coaching Technology is used more frequently to challenging situation they faced and how mistakes. Move on. Recruiting begins the talent search. The place to start orientation, because the new Coaching focuses on the need to maintain a check the fit of talent with the operation, they worked through the challenge. Ask talent in a foodservice operation are the talent must be able to see how they can clean and safe foodservice operation A coach with this approach correctly realizes moving away from “help wanted” to “talent them to tell you in their words what talent people interacting with guests, and it is contribute to the mission. through a set of reminders. Each reminder the top reason people quit their jobs – and invited to join and contribute and grow with (vs employee) means. Listen for the critical that they are identified in terms of plays a part in an effective food safety set of the operation.” The operation says “we like applicant telling about taking care of add to the operation’s and industry’s their attitude, skills, and knowledge (A.S.K.). Training planned outcomes. Talent must see it less as you and are willing to invest in your guests. Ask the applicant to describe their turnover rate – is because their manager is This must be spelled out before the search Training follows orientation in the process of a “gotta do” and more as a “need to do” development. Join us and we will grow – goals, what their B1G DREAM is, and how ineffective and not capable of leading. When begins. What attitudes must this talent have helping talent succeed. Simply pairing a because it will protect the operation’s both your development and the operation’s they are making plans to achieve their a boss is leading as described in this section, to help the establishment? Should each new new talent with a top performing talent may guests. When it is not a “gotta do,” it development – together.” Technology today dream. This gives the interviewer an they are more likely to engender top talent promote our foodservice culture, both or may not achieve the S. M. A. R. T. E. R. becomes a top priority. Everyone is facilitates utilizing no written application, opportunity to describe how the applicant performance from talent who genuinely to the team, as well as the guests? Who do Goals of a complete understanding of the responsible to be on guard when it comes but rather an application submitted by can achieve their dream by joining the enjoy working there and have a good work we want representing our organization? For position. Defining exactly what the owner to food safety; everyone can consciously Snagajob.com including industry-specific talent in the operation. relationship with the boss. Leaders lead with answers, ask the top talent currently in the wants in terms of performance standards prevent mistakes and careless errors. Food and position-specific behavioral assessments. appreciation and engagement. operation. They will reveal the necessary After multiple interviewers meet the results in talent achieving both their own safety is everyone’s business. attributes and attitudes. Using technology to “read” resumes is applicant, it is important that they give

THE MRLA MAGAZINE | 14 | FEBRUARY 2019 MRLA.ORG | 15 | FEBRUARY 2019 Name: Brian Beland, CMC At some point we need to entrust and support Most essential item in the kitchen? the people we hire to do their job. I work with Restaurant: Country Club of Detroit those leading team members to uphold our Aside from your knives and salt… The most standards, work within our expectations, but essential item in our kitchen is our team. When did you know also allow the freedom to create, implement Stewards, Cooks and Chefs. It cannot be one you wanted to be a chef? and be a part of the process. Along with this with one ingredient, one piece of equipment we have measurable service guarantees that or one individual. It requires at brigade of Official commitment to it was 1998/99. My we use to evaluate all services. Our service individuals striving for the same goal. enjoyment and interest toward cooking guarantees are measured on a pass / fail basis started in 1994 when I was 15. and we document and communicate across all All expenses paid what country are departments every shift. you touring, what food are you How did you train to be a Chef? eating in that area? How do you stay current on culinary Hands on working, externships, stages and trends and new techniques? It’s split between Italy and China. I have not Name: seeking out mentors. been to either. Both countries foods fascinate BRIAN BELAND School of Hospitality Business, Michigan State Guest Chef Events, Conferences, Books, me for completely different reasons. Articles, Competitions, and Instagram. Certified Chef Master Exam University The Culinary Institute of America How do you keep your staff Restaurant: March 1 - 10, 2019 How do you develop new recipes? engaged? Schoolcraft College Do you have a ACF Certification? COUNTRY CLUB All recipes are developed of fundamental For each person, for each kitchen, engagement cooking techniques first, then we move into is different. There is no secret solution or a OF DETROIT Yes, I set a goal to take the Certified Master measuring, documenting then repetitive tests copy and paste strategy. Common ground Chef Exam by age 30. All decisions were based amongst various cooks to make sure the recipe respect, being genuinely engaged with each on meeting that goal. Took the exam in produces consistent results. We also research team member, to learn and understand what October 2010 when I was 31 and was fortunate already established recipes and work to modify they need from us is important. Providing clear enough to pass at my first attempt. them to our needs. It is generally a blend of expectations of accountability and what we instinctual mythology cooking paired with need from them is important. Simple things Do you compete? And if so, in industry research to help establish a recipe like a “thank you” or a good handshake of what types of competition? base. Then through the multiple test we make congratulations on a great service or dish that small adjustments. was created. Old School Respect, recognition Yes, I have always enjoyed competition. There and understanding for a team member can go is so much to learn from stepping into the Do you create a new recipe for a long ways! Providing mentorship, sharing competition area. Anything from refining every restaurant every year? knowledge and helping a person improve can cooking techniques, to time management, work often carry a team members engagement long flow, mise en place, are all positive experiences Only when needed. term than a short term reward. There is a time to take from any competition. I have been and place for the short term reward and fortunate to compete at all different levels from recognition to help an employee be engaged, individual to team competitions. Local, national Favorite item to cook and favorite but personally I like to look longer term and and international competitions experiences. Michigan product to cook? bigger picture not just at today Hot Food, Cold Food, and Ice Carving. I really enjoy Chickens for their simplistic Honestly, being engaged requires two parts to versatility. They are a protein you either cook fall in line. One is the individuals on the team You oversee many chefs in many exceptionally well and on point, or cook to look in the mirror and consciously decide locations, how do you ensure the poorly. When it is prepared on point, you they want to be engaged, that they want to quality when each location has a know it by its texture, flavor, moisture and push themselves, that they honestly want to be challenged. When they have made that different menu? presentation. Just a couple degrees over and you miss it’s optimum point of enjoyment. I commitment to themselves and the team, At CCD we offer 2 a la carte enuesv year round. also really like various mushrooms and then I own them the responsibility to put those One that is steak house and refined club sunchokes. challenges and responsibilities in front of cuisine and the second is a seasonal casual them. It is also my responsibility to help them recognize their maximum potential. So if I’m grille venue. Along with the two restaurants, Hardest item you have ever we offer in-house banquets, off-premise committed and they are committed, catering and carry out foods. cooked? engagement is natural. For us that is the best type of engaged team member. Managing Quality and Guest Experience Muskrat. I had some brought to me for a game begins with the end in mind. We desire our dinner, did everything I could to make them members to think of CCD as their first option enjoyable, but was just never happy with the Advice for young chefs? for all Food and Beverage needs. If we want to outcome. provide that at the highest level then we need It is on you, no one can do it for you. It is your to spend our time focused on hiring the right choice to push, to drive, to work hard, to team members that embrace our Culinary Where do you get your inspiration? sacrifice and to seize opportunities. Most BRIAN BELAND Culture, training that team to have the desired opportunities are not presented as such. They skill sets, empowering them to be accountable Chef Friends and Mentors, our Cooks, other come disguised as work or tasks but within for their responsibilities to the team and kitchens. It may seem like a generic answer, that the education, experience and knowledge continually following up. Training, learning but I really enjoy to see and understand how can be unveiled if you seek it. and embracing improvement is continual. others approach similar ingredients.

THE MRLA MAGAZINE | 16 | FEBRUARY 2019 MRLA.ORG | 17 | FEBRUARY 2019 HONIGMAN Haven’t you waited long enough for a great attorney?

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intricacies of the system. This is particularly Caesar’s, Panera Bread, and Sonic have all against franchisors (Carl’s Jr.) McDonald’s, Pizza Kelly Allen, Adkison, Need, Allen & Rentrop PLLC important regarding management-levelFrom urbanagreed to remove restaurants and not enforce anti- to nationalHut, and Jimmy franchises John’s, based upon franchise and neighborhood bakeries franchisee employees who require a greater poaching provisions nationwide. Other states agreement anti-poaching provisions. These “The Michigan Restaurant these kinds of licenses are hotel premises only. A Class A Hotel cannot level of training and on-boarding investment.to local have chains, followed Washington’s our attorneys lead including: counselclass actions allege clients that the anti-poaching in all phases of the restaurant Association at the end of considered “subsets” of a Class serve or sell spirits. California, DC, Illinois, Maryland, provisions amount to per se violations of In October 2016, the United States Q 2018 expanded its range to C License. In other words, Massachusetts, Minnesota, New Jersey, federal and state anti-trust laws. There is also a Department of Justice and the Federal Trade should a hotel or tavern seek a A “Class B Hotel” means a hotel licensed to business,Oregon, including Pennsylvania, and Rhodeforming Island. They a newconcern that joint these anti-poaching venture, provisions securing financing, become the Michigan Restaurant Commission issued anti-trust guidance to alert sell beer, wine, and spirits for consumption have demanded information and documents raise the risk of “joint employer” liability. & Lodging Association. What license, it would apply for companies that federal antitrust laws apply to on the hotel premises only. For both types of regarding franchise agreement anti-poaching kinds of liquor licenses do hotels Class C License and ask that competition among companies to leasinghire and the prime location, obtainingAs with business a in general,liquor franchising license, rules navigating labor and licenses the hotel must have at least provisions from Arby’s, Burger King, Dunkin’ use and how do they differ from the license be “reclassified” for retain employees. Following this federal and regulations are always changing, and Donuts, Five Guys, Little Caesar’s, Panera, those operated by the particular use. twenty-five bedrooms if located in a city with guidance, Washington’s AG soughtemployment issues, ensuring franchisorscompliance need to be vigilant with to these all applicable state and local Popeyes, and Wendy’s. Senators Elizabeth restaurateurs?” a population of less than 175,000, or at least concurrence with several franchisors to industry changes. Given the increased Warren and Cory Booker have introduced the A “tavern” means any place fifty bedrooms if located in a city with a remove anti-poaching provisions fromlaws their and regulations, and servingattention as given a to thesetrusted anti-poaching advocate in disputes. End Employer Collusion Act (S.2480), which The restaurant and lodging licensed to sell retail beer and population of 175,000 or more. franchise agreements. McDonald’s, Arby’s, provisions, franchisors should evaluate would prohibit anti-poaching provisions in industries operate with the wine only, for consumption Auntie Anne’s, Buffalo Wild Wings, Carl’s Jr., whether their continued inclusion in franchise franchise agreements. A same types of licenses but are on the premises. Sale or consumption of Getting back to the example, if the city had Cinnabon, Jimmy John’s, Applebee’s, Church’s agreements is worth the classified differently. spirits is not allowed. only ten liquor licenses in its quota, there Chicken, Five Guys, IHOP, Jamba Juice,We Little make Four separateselecting class actions legalhave also been representation filed regulatory and legal risk. a piece of cake. could be any combination of Class C bars/ Welcome lodging members! The Hotels are defined in the Liquor Code as restaurants, tavern and hotel licenses up to collaboration between restaurants and buildings which provide lodging to travelers the quota limit of ten. Matthew S. Disbrow, Honigman Miller Schwartz and Cohn LLP lodging facilities is bound to be a success. The and temporary residents, and may also industries share many hospitality features, provide food service and other goods and There are several other ways for restaurants “What are the new per hour), but only receives $100 in Michigan will not be required to offer paid in tips for the week, the employer sick leave at this time. Second, eligible including those restaurants and hotels that services to registered guests and the public. and hotels to obtain a liquor license outside Michigan minimum wage would need to pay Employee A employees must accrue paid sick leave at a operate with liquor licenses. There are two types of liquor licenses with of the quota, such as purchasing a license Qrequirements, and what do I an additional $75.80 for that rate of one hour for every 35 hours worked, which is in escrow, having been used by which hotels may operate, a Class A Hotel need to know about Michigan’s week to ensure Employee A which was a decrease to the original 1-per-30- It may surprise some to know that restaurants and a Class B Hotel. another business, or applying for resort or new Paid Sick Leave Act?” receives the equivalent of the hours rate of accrual. The Act also expressly and hotels operate with liquor licenses that redevelopment licenses. Stay tuned. regular state minimum wage of allows for an employer to frontload 40 hours of are authorized from the same “pool” of A “Class A Hotel” denotes a hotel licensed to It truthfully can be said that $9.45 for all hours worked. paid sick leave at the beginning of the benefit there has been a political year, an option not included previously. Third, available liquor licenses under the laws of the sell beer and wine for consumption on the Employers also must pay the A back-and-forth ping-pong appropriate amount of overtime the PMLA allows employers to limit the use of Michigan Liquor Control Commission (MLCC). battle over Michigan’s minimum pay to all nonexempt employees paid sick leave to 40 hours per benefit year, wage in recent months. Now, as who work over 40 hours in a down from the original 72 hours per benefit The MLCC operates under what is known as a the dust of the election season workweek. year. If an employer “frontloads” all 40 hours of “quota system” for Class C licenses. Each begins to settle, we have a better paid sick leave at the beginning of the year, it is understanding of what Michigan’s minimum not required to permit employees to rollover municipal unit of government in Michigan is Year Min. Wage Tipped Min. Wage wage will look like in 2019 and subsequentMatthew Disbrow Tracy Larsen any unusedDenise paid sick Lewisleave into the Steven Rypma Kevin Blair allocated one Class C liquor license for every years. Notably, on December 14, 2018, 2019 $9.45 $3.59 subsequent years. Conversely, if the employer 1,500 persons (or major fraction thereof) in Partner, Labor and Partner, Mergers & Partner, Real Estate Partner, Real Estate Partner, Litigation outgoing Governor Rick Snyder signed into elects to follow the “accrual” method, based on the municipality’s population. the law changes revising earlier legislation, Employment 2020 $9.65 Acquisitions$3.67 the number of hours worked, it must permit up to 40 hours of paid sick leave to be rolled reducing the planned increases to the state’s 2021 $9.87 $3.75 over into the following year. For example, if a city has a population of Ask Experts minimum wage, and preserving Michigan’s tip credit rules. 15,000, that city is able to approve ten new PROFESSIONAL GUIDANCE AND INFORMATION IS 2022 $10.10 $3.84 There are also some other important aspects Class C liquor licenses to applicants. “Class C As originally passed by the Legislature, the of the PMLA. For instance, there are a few 2023 $10.33 $3.93 exclusions for the definition of an eligible license”designates a place licensed to sell PROVIDED BY LEADING INDUSTRY PARTNERS. minimum wage was set to increase to $12 per “Employee.” These exclusions include: (1) retail beer, wine, and spirits for consumption hour by 2022, and would have eliminated the 2024 $10.56 $4.01 tip credit. However, under the revised law employees who fall under the Fair Labor on the premises. signed by Governor Snyder, the increase is 2025 $10.80 $4.10 Standards Act “white collar” overtime exemptions; (2) employees who worked an more gradual. In addition, future increases average of fewer than 25 hours during the Class C liquor licenses can be reclassified to will not be tied to inflation, and the tip credit 2026 $11.04 $4.20 previous calendar year; (3) employees covered honigman.com operate as hotel or tavern licenses. Both of will remain available to restaurant owners 2027 $11.29 $4.29 by a collective bargaining agreement; and (4) for regularly tipped employees. In particular, employees of the state or federal government. the new minimum wage increases are as 2028 $11.54 $4.39 Employees must use paid sick leave in illustrated in the table at right: one-hour increments, unless the employer has Fahey Schultz Burzych Rhodes PLC 2029 $11.79 $4.48 Mark Burzych, Notwithstanding the above, employers should a different increment policy in writing. For remember that they must also comply with all 2030 $12.05 $4.58 employers wishing to use an existing paid time “As we start 2019, what longer enforce anti-poaching employees. In the franchise context, applicable tip credit and tip pooling rules off (PTO) policy to cover the new paid sick before they take advantage of the tip credit leave requirements, they must ensure that trends in franchising provisions in their franchise franchisors include anti-poaching provisions in The Michigan Paid Sick Leave Act Q should I be aware of?” agreements, and to remove the their agreements to avoid intra-brand rules. Among other things, this includes: their existing PTO policy fully complies with the PMLA. language from their current and competition for employees. These franchise providing appropriate notice and information Prior to the end of 2018, Governor Snyder also In recent months, the state future franchise agreements agreement anti-poaching provisions are concerning any tip credit and tip pooling signed into law the Paid Medical Leave Act (the Both the new minimum wage requirements policies or practices, not permitting non- of Washington attorney nationwide. Generally, “anti- designed to prevent one franchisee to entice “PMLA”), which revised the previously passed and the PMLA are scheduled to take effect at tipped employees to participate in any tip Earned Sick Time Act in several respects. First, A general entered into poaching” agreements are an employee from another franchisee, after the the end of March 2019. Because of the agreements with fifteen pool, and ensuring employees make at least while the original law required nearly all complexities these issues can create, it may be agreements between employers poached franchisee has invested time and the regular state minimum wage in all employers to provide paid sick leave to franchisors requiring they no wise to have a legal professional review any to not hire each other’s resources into training the employee on the workweeks. For example, if Employee A works employees, the PMLA only requires companies action regarding your current tip credit, tip 30 hours in a workweek, receives cash wages that employ 50 or more individuals to provide pooling, and sick leave policies or practices in of $107.70 (at the 2019 tip credit rate of $3.59 paid sick leave. Consequently, small employers advance of the effective date.

THE MRLA MAGAZINE | 18 | FEBRUARY 2019 MRLA.ORG | 19 | FEBRUARY 2019 New Items February 2019

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s a new year begins to take shape, so does the landscape in Lansing. With the new FRANK’S REDHOT® administration taking charge and the legislature getting settled in, this is the first time ANCHOR™ SHELF STABLE COOKING CREAM DRY SEASONING With uncompromising flavor, this shelf stable since 1961 that there is a Democratic Governor and Attorney General with a Republican- It’s an ideal marriage of cream requires no reduction and consistently fl avor and heat. This aged controlled legislature. This means the political timeline that Michiganders are used to is delivers across hot and cold menu offerings. A cayenne pepper seasoning This chef-endorsed solution is remarkably moving a bit slower. But there is one thing that is coming, even if Lansing isn’t ready, and that is brings the unmistakable versatile and can be used in sauces, soups, fl avor of America’s #1 hot the budget season! beverages and toppings. sauce brand to fries, dips, Heavy Cream 0060576 Light Chef Cream BIB 4073575 Traditionally, at the beginning of every year, next few months modifying and finalizing the • Increasing Michigan’s investment to grow salads and proteins. 5319342 Light Cream 2613442 Heavy Chef Cream BIB 7063767 the governor presents his/her budget to both budget. and strengthen skilled trades training across the House and Senate Appropriations the state Even though Governor Whitmer has not Committee. This year is much different due to • Increasing the state’s investment for fixing formally presented her 2019-2020 executive Sysco’s Cutting Edge Solutions provide new and exclusive products to help you refresh your menu,u, the change in administration. The joint- our infrastructure drive repeat business and streamline back-of-house operations. Learn more about Cutting Edge Solutions on SyscoFoodie.comscoFoodie com committee will not occur until March, and recommendations to the House and Senate, Governor Gretchen Whitmer will lay out her we can conclude some of her key-priorities for • Investing in the highly recognizable Pure spending priorities for the upcoming fiscal additional resources based on her campaign Michigan campaign year before the House and Senate spend the platform: Continued on p.22

MRLA.ORG | 21 | FEBRUARY 2019 While not traditionally engaging on strategic partnership with the state to help Clintondale High School the state budget process, the identify the next generation of Michigan’s Dakota High School Michigan Restaurant & Lodging culinary professionals, and expand applied Association (MRLA) continues to skills and workforce development DCTC at Riverview become more involved as opportunities through the ProStart program. Enterprise High School priorities continue to expand. FlexTech High School Listed as a 2019-2020 legislative ProStart is a nationwide, two-year high school priority, the MRLA is advocating for program that unites the classroom and Fraser High School industry. It develops the best and brightest increased investment for skilled GASC Technology Center--Flint and professional trades as well talent into tomorrow’s restaurant and food as encouraging the state to service industry leaders. In Michigan, 68 high Gaylord High School further their commitment schools and career centers use the ProStart GoLightly Technology Center into maintaining Michigan curriculum with more than five thousand Heartlands Institute of Technology--Ionia as a premier tourism students participating. Students learn vital destination. kitchen skills, including food safety and knife Hill Career Center cuts, and important management lessons, Howell High School Michigan ProStart such as menu development and marketing. The state competition provides a hands-on Huron Area Technical Center With skilled trades opportunity for students to demonstrate the Huron High School--Ann Arbor Public Schools being a focal point for skills learned throughout the year and to be Governor Whitmer judged by top industry professionals. Iosco RESA Career & Technical Education and the Michigan Jackson Area Career Center legislature, the Currently, the schools that participate in the MRLA has been MRLA ProStart program include: Kalamazoo RESA working to Anchor Bay High School Lapeer Education & Technology Center develop a Lenawee Vo-Tech Center Bay Arenac ISD Niles High School Windover Education Center The MRLA specifically views the highly Lincoln High School Benton Harbor Area Schools Oakland Tech Center NE William Ford Career-Tech Center--Westland successful Pure Michigan campaign as an essential relationship to protect, and Boyne City High School Livonia Career Center Oakland Tech Center NW Ypsilanti Regional Career Technical Center encourages continued legislative support for Mason-Lake ISD Branch Area Careers Center Oakland Tech Center SE this key program. Begun in 2006, Pure Mattawan High School During the 2018-2019 budget cycle, the MRLA Michigan has quickly become the iconic Breithaupt Career & Technical Center Oakland Tech Center SW was successful in securing additional state Mecosta/Oceola campaign highlighting Michigan as a travel Calhoun Area Career Center Pankow Center-L'Anse Cruise Schools resources to assist in the expansion of the and tourism “must see”. The MRLA has, and Midland County ESA ProStart program to ultimately develop a continues to support, additional resources Capital Area Career Center Petoskey High School strategic approach to provide further being directed towards the Pure Michigan Careerline Tech Center-Holland MT Pleasant Area Technical Center Pioneer High School--Ann Arbor opportunities relating to applied skills and campaign because the return on investment Muskegon Area Career Tech Center workforce development within the food Cheboygan High School Plymouth-Canton Educational Park for each campaign is astounding. In 2017, for service industry. While effective last year, the Clare-Gladwin RESD Newaygo County Career Tech Center every $1.00 spent for the Pure Michigan Rising Stars Academy MRLA has placed a greater emphasis for the campaign the return on investment was $8.99. River Valley High School 2019-2020 budget cycle, by expanding investments and opportunities for helping Data reveals that Pure Michigan and the Romeo Technology Center cultivate the next generation of culinary tourism industry has assisted in producing: and food service professionals. We’ve helped hundreds of restaurants who were Romulus High School • Over $4.1 billion spent on lodging Roseville High School overpaying on their energy bills. We can do the same Pure Michigan • Over $5.5 billion spent on food and Saint Clair Career Center beverage for you in the newly merged MRLA. Welcome aboard! In addition to maintaining support for the Saginaw Career Complex ProStart program, the MRLA has made it a • Over $2.6 billion in tax revenue for the priority to ensure that the legislature continues state and locals Member Benefits: Sanilac Career Center their investments to ensure Michigan’s • Hotel occupancy levels are at an all-time high • Free Rate Reviews Southfield High School reputation as a destination for national • Group Purchasing SWWC @ Saline High School and international tourists. With the Michigan legislature continuing to debate and examine where to best invest state Taylor Career Center • Annual Rebate Closely linked, the success of the food service resources, the MRLA remains committed to Traverse Bay Area ISD industry is directly associated with the success advocating for key investments that directly of the hospitality industry due to the travel and benefit Michigan’s economy and health and ENDORSED PARTNER Troy Athens High School tourism within Michigan and across the nation. growth of the restaurant and lodging Tuscola Technology Center In 2017, 5.6 million person-trips were made to industries across the state. With continued Van Buren Technology Center Michigan from outside of the state as a result support for programs such as Michigan of exposure to the Pure Michigan campaign. ProStart and Pure Michigan, the state and Warren Consolidated Schools Career Prep These visitors spent $2.1 billion in communities MRLA are taking steps to assist in the Center expansion of industries responsible for over reliableenergy.com and local businesses across the state, directly Warren Woods Tower High School 550,000 direct jobs and generating over (616) 977-1705 impacting the success of the food service and $25.9 billion dollars into Michigan’s economy. Wexford-Missaukee CTC hospitality industries.

THE MRLA MAGAZINE | 22 | FEBRUARY 2019 MRLA.ORG | 23 | FEBRUARY 2019 VisionOne Man’s That Revived a City & Redefined Dining By: Katie Frankhart

hen Dave Dittenber, the Michigan Restaurant & Lodging Association 2019 Chairman of the Board of Directors, was just twelve years old he worked as W a dishwasher in the back of a bakery. It was at this tender age when he began what would become a prolific and distinguished career in the Michigan restaurant industry.

Continued on p.26

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Nearly thirty years later, Dittenber is a At just twenty-two years old in 1997, Dittenber Dave, so he started thinking about his next well-respected business owner and cherished found himself holding the keys to Bay City’s move. community man best known for his role in former City Hall building—his newest Some restrictions and exclusions apply. Discounts are available only to members of the National Restaurant Association and its state restaurant association partners; revitalizing the Great Lakes Bay Region with his purchase, and where he opened his first Of course, Old City Hall would always remain and may vary by location and group size. character-driven restaurants. Above all, he is restaurant, appropriately named Old City Hall. a special place—the beginning of many Insurance coverage provided by or through UnitedHealthcare Insurance Company or its affiliates. Administrative services provided by United HealthCare Services, Inc. celebrated for his steadfast dream of a city things for Dave. In 2000, he met his wife, Amy, or their affiliates. Health Plan coverage provided by or through a UnitedHealthcare company. where people come for the best dining In the following two decades, the now owner at the restaurant’s annual St. Paddy’s Day D30490 1/19 ©2019 United HealthCare Services, Inc. experiences, and stay for the historic and CEO of Downtown Restaurant Investments party. He was ready to begin his life with her downtown charm—a vision he is successfully (DRI) opened two additional restaurants within and step aside from the responsibility of bringing to life. a few blocks of each other—American Kitchen running the restaurant. Dittenber’s incredible in 2012, and Tavern 101 in 2015. His trio of passion and knack for team building put him True Grit and a Dream establishments quickly attracted developers, in a good position to take time away. He all of whom have since invested tens of learned very early that you need the right Dave’s long list of professional experience in millions of dollars to bring more housing team—the right people in the right places— the foodservice and hospitality industry is options to downtown Bay City and bring old to function and expand. what he calls “relatively eclectic,” insisting it all buildings back to life. stems from deep-rooted passion. “Luckily, I had seasoned and loyal people “The crazy part is that I didn’t have any formal who stuck with me, running the brand while “Hospitality is in my blood. I would say it’s the business experience going into it. I thought I I was out doing my own thing,” Dave reflects. catalyst to anything I’ve done in the past thirty could just recreate the Tom Cruise movie “That allowed me to come back with my new years. My restaurants are the dot connectors to ‘Cocktail,’” Dave laughs. “It didn’t take me long skills and knowledge, and help grow what every other aspect of my life.” to realize there was so much more to the they fostered.” Dave graduated from Aquinas College in 1997 industry—much more than I knew as a twenty- While his team took the reins of Old City Hall, with a Bachelor of Science degree, earning something entrepreneur.” Dave revisited his biology and chemistry roots, majors in both biology and chemistry. He accepting a job at a pharmaceutical company. planned to be a doctor, but also had an Mapping Out the Next Move entrepreneurial burn. By 2001, Dittenber was burning out. He was At that point, Dittenber had been in the entrenched in the industry his entire working life: dishwashing, day-to-day operations of serving, bartending, and managing. His love Old City Hall, and felt he for the hustle and bustle, customer service, wasn’t an effective and strategic team building validated this business owner. He was his destiny. wasn’t out gaining the skills, experiences, and The entrepreneur imagined unique restaurants connections needed to with distinctive dining experiences, ones that maintain his restaurant become places sought by locals and visitors alike. and expand beyond it. Dave wanted to bring those visions to life right in This began weighing on his own backyard. So that’s exactly what he did.

THE MRLA MAGAZINE | 26 | FEBRUARY 2019 MRLA.ORG | 27 | FEBRUARY 2019 Dittenber refused to let the historic charm of Visions for the Future downtown Bay City perish in the flames of a Dave admires how the MRLA bad economy. He took it upon himself to has always been on the bridge the gap between the public and private forefront of the industry, businesses, encouraging the two to work addressing the latest issues and together to revive the area. keeping in touch with the Dave quickly started buying some of the city’s people who value a unique beloved buildings that had become bare, dining experience. Now, as a deserted storefronts. In the succeeding leader in the organization, he months and years, his team worked tirelessly wants to continue this same bringing them back to life as something the technique—focusing on the community could recognize and use; future and being the first to something that offered economic pursue the next thing opportunities, created jobs. customers will desire and seek out. Dittenber has an As new restaurants and shops began to open, innovative vision and approach the streets filled with heavier foot traffic. It to accomplishing this— wasn’t just locals—visitors and developers technology and artificial began traveling to Mid-Michigan to see what intelligence. was becoming of Bay City. In addition to being a leader in “Our vision was always fueled by the desire to the Michigan restaurant be part of Bay City’s transformation. I like to industry, Dave has fifteen years think our restaurants, in terms of the downtown of experience working with corridor, were part of what held the city together technology in the healthcare during those tough times,” Dave humbly industry—his latest venture acknowledges. “We take a lot of pride in that.” focuses on artificial intelligence. His success across The Journey to Chairman these industries and impact on It can be said that 2011 was a year of new the region earned Dittenber beginnings—for the economy, for Bay City, the honor of being named and for Dittenber’s journey in the restaurant 2017 Entrepreneur of the Year industry. He was welcoming his first child and by the Central Michigan was a year away from officially opening the University Research doors of American Kitchen, when yet another Corporation. product, the people, the atmosphere. He opportunity presented itself: a seat on the thrives off the innovation and constant He and his wife settled down in Bay City and opportunity. With the assignment in hand and goods and services. It has completely evolved, “I think we need to start linking digital Michigan Restaurant & Lodging Association evolution of an industry he’s known and loved focused on building a family. But it didn’t take concept in mind, Dave pursued the first and now people expect better goods and technology to hospitality and foodservice,” Board of Directors. his whole life. long for Dittenber’s entrepreneurial itch to redevelopment license in Bay City, bought an services, plus a unique experience.” Dave explains. “That’s a dream of mine—to return. As the economy took an unpleasant old, rundown building and built his second The opportunity was another revival of make a stronger connection between the two, “Sometimes I sit back and try to think of life turn, the pharmaceutical company began restaurant—American Kitchen, which officially Dittenber, again, saw an opportunity to Dittenber’s passion. He accepted a seat using tech to make the industry better and without the restaurants, and I can’t picture it,” making cuts. In his true optimistic nature, opened in 2012. develop these business models. He was amongst the group of eclectic business owners more accessible for everybody.” Dave reflects. “I am always finding ways to stay Dittenber saw this as an opportunity. He confident he could create the same dining and entrepreneurs, connecting with them on relevant, passionate, and excited about the thought to himself, “This would be a great time With those same skills and a similar business experience customers seek in bigger cities. both a peer and mentor level. He felt lucky, Dittenber is putting this technology to the test industry.” to take a buyout and go do my own thing plan, Dave went on to open his third restaurant by implementing it into his own restaurants— People often ask Dave, “Why Bay City?” His joining this group of tremendously smart again, jump back into the restaurant world.” in Bay City, Tavern 101, in 2015. Dittenber, in specifically his latest one, Molasses, a St. Louis Anyone who meets Dave is inclined to ask, answer is simple, “Because it’s my home. people who are dedicated to representing some measure, was starting an empire and style BBQ restaurant slated to open in spring “How did you become so successful?” Why would I go anywhere else?” and protecting the industry. It was 2011, and Dittenber felt the timing was becoming a pioneer of the Great Bay Region 2019. His fourth eatery, and the first in perfect—but he was taking a whole different dining experience. Here’s what he will tell them, “I’m too stupid As a native of small-town Au Gres, Dave recalls “I didn’t realize how much was going on in Midland, will operate with a heavy play on approach this time. He knew that, in order to to quit. The ability to move forward and adapt the closest city with dining and retail stores of foodservice and hospitality when I first joined artificial intelligence, but not through do things right and open more successful It’s All About Community as things evolve defines the successful any kind - Bay City. He has always seen the the board,” Dave says. “It opened my eyes, automation or robotics. restaurants, he needed to take business entrepreneurial experience.” Dittenber’s primary focus will always remain potential and unique historical value behind made me realize that I needed to step-up and classes. That same year, Dave began pursuing “I don’t want to replace the human element, on the communities and the people. From the the quaint area in which he grew up. change the way I operated if I wanted to be a his master’s degree in business administration. start of his career, he was determined to bring legacy business owner. My experiences with because that’s the heart and soul of Dave Dittenber is an eminent figure in the to Bay City the amazing dining experiences MRLA are integral in how I approach and hospitality,” Dave kindly asserts. “But, we can Michigan restaurant industry, beloved by his “I got great training and formalities that I didn’t “My family would come to town for festivals, that ignited his own grand visions. Dave says operate my own businesses.” use technology to train faster, to connect customers, employees, and fellow community have before I bought my own business,” Dave parades, and fireworks shows,” he remembers. cities like Ann Arbor, Detroit, and Grand Rapids better with our customers and employees. We members. He is a tech-guru, a sharp-minded reflects. “I needed that experience in order to “Then we watched General Motors’ footprint have allowed Bay City to transform, and are Dittenber first served as a member and can grow the industry through intelligence entrepreneur, and an adored husband and bring those skill sets to my business, and have shrink as the economy sank. People were left where he has gained much of his inspiration. eventually became a committee chair. Now, using augmented behavior; it allows us to run father of two, Drew, 8, and Kelsey, 6. without work and families were moving the passion and knowledge to make those eight years later, he has earned the distinct our businesses more effectively, and deliver elsewhere. It was incredibly tough to see all things work.” “I would go to these cities and see some of honor of serving as the Chairman of the Board. the best goods, services, and experiences to Above all, Dave Dittenber is that twelve-year- these dining concepts, and think, ‘How the the beautiful history and architecture go by our customers.” old boy in the dishroom tucked in the back of Dittenber was required to complete a graduate heck did someone come up with that? When I the wayside as many businesses closed their “It’s surreal to be representing the MRLA a bakery; a boy with a vision so strong that it project to earn his degree. Yet again, he saw first started in the industry, it was all about the doors.” and these incredible people,” he remarks. This is just a snippet of why Dave has such a would one day transform the futures of this hefty academic endeavor as an “It’s humbling.” strong proclivity for dining, the service, the Michigan communities.

MICHIGANTHE MRLA RESTAURATEUR MAGAZINE | 28| 28 | FEBRUARY | OCTOBER 2019 2018 MRLA.ORG | 29 | FEBRUARY 2019 What’s Hot for 2019? he annual What’s Hot Menu Trends forecast has been released by the National Restaurant Association (NRA) showcasing what trends are heating up in the industry and likely to find its way onto menus across the country in the new year.

CBD and cannabis-infused food and In fact, three of the 15 hottest items are Top Restaurant Concepts Tbeverages are among the top trends for 2019, plant-based sausages/burgers, veggie-centric/ along with zero-waste cooking, globally vegetable forward cuisine and plant-based 1. Chef-driven fast casual concepts inspired dishes and vegetable-forward cuisine. proteins. Hyper-local sourcing, including 2. Pop-up temporary restaurants restaurants that grow produce in their own The annual survey asks chefs to identify food gardens, also made the top of the list. 3. Commissaries (e.g. shared commercial and beverage trends for the coming year. kitchen space) Chefs ranked 140 items — from all-day American Culinary Federation chefs identified breakfast to zero-waste cooking — as “hot,” the trends for the National Restaurant 4. Small-plate menus/restaurant concepts “yesterday’s news” or “perennial favorite.” The Association’s What’s Hot survey. 5. Food halls resulting What’s Hot list gives a preview of the food, beverages and culinary themes that will Top Trends for 2019 be the talk of 2019. Top Items from Each Category 1. Cannabis/CBD-infused drinks Kids’ Meals, Snacks/Sweets, Produce, Dishes, Nearly 77 percent of the chefs ranked 2. Cannabis/CBD-infused food Condiments, Global Flavors, Grains/Pasta, cannabis/CBD-infused drinks as the No. 1 trend, and 76 percent of them tapped 3. Zero-waste cooking (elevated cuisine Protein, Non-Alcoholic Beverages, & Alcohol cannabis/CBD-infused food as the second using food scraps Beverages most popular. Chefs who participated in the 4. Globally inspired breakfast dishes 1. Global flavors in kids’ meals survey said infusing foods with the ingredients 5. Global flavors in kids’ meals could create unique cuisine opportunities and 2. Uncommon herbs (e.g. chervil, lovage, potential new markets for experiential dining 6. Hyper-local (e.g. restaurant gardens, lemon balm, papalo) onsite beer brewing, house-made items) occasions. Seventy percent ranked zero-waste 3. Zero-waste cooking (elevated cuisine cooking as the third most popular trend. 7. New cuts of meat (e.g. shoulder tender, using food scraps) oyster steak, Vegas Strip Steak, Merlot Cut) 4. North African cuisine/flavors (fuul, tajines, “The Association’s 2019 What’s Hot report 8. Veggie-centric/vegetable-forward cuisine reflects contemporary consumer cravings in etc.) 9. Chef-driven fast-casual concepts tandem with emerging societal dining trends,” 5. House-made condiments/specialty says Hudson Riehle, senior vice president of 10. Craft/artisan/locally produced spirits condiments research for the National Restaurant Association. “We’re seeing a more eco-friendly Top Culinary Concepts 6. Globally inspired breakfast dishes

perspective and greater emphasis on global 7. Protein-rich grains/seeds (e.g. hemp, chia, flavors/cuisines as well as enhanced availability 1. Cannabis/CBD-infused food quinoa, flax) of healthful items/children’s meals and the 2. Zero-waste cooking (elevated cuisine 8. New cuts of meat (e.g. shoulder tender, exploration of new food sourcing options.” using food scraps) oyster steak, Vegas Strip Steak, Merlot The survey indicates that Americans crave 3. Hyper-local (e.g. restaurant gardens, Cut) foods that not only nourish them but also help onsite beer brewing, house-made items) 9. Thai-rolled ice cream sustain the planet. Plant-based and veggie 4. Veggie-centric/vegetable-forward cuisine centric foods are no longer just for vegetarians. 5. Natural ingredients/clean menus 10. Gazoz (non-alcoholic spritzer from Israel

THE MRLA MAGAZINE | 30 | FEBRUARY 2019 MRLA.ORG | 31 | FEBRUARY 2019 Find Value Healthcare Insurance – Natural Gas Choice – Reliable Choice with the MRLA . . . UnitedHealthcare • Controlled pricing ensures budgetary planning • Up to 5% discount on medical rates for groups with • Rebates to members based upon their consumption AND SAVE MONEY WITH 51+ full time employees • Multiple pricing options tailored to your needs • Up to 5% discount on dental, vision, life & disability benefits for groups with 2+ full-time employees. Endorsed Some restrictions and exclusions apply 100+ Employees ServSafe Your partner in safety and regulatory PROGRAMS compliance: • Food Safety Manager • Responsible Alcohol Service here are many costs to being in business. Fortunately, the Michigan Restaurant • Allergen Law & Lodging Association offers its members many opportunities to save money on T everyday expenses that are incurred while running your business. 20% Member Discount

Music Licensing – BMI • 5 percent Discount for members Payment Processing – Heartland • Additional discounts available for Heartland delivers fast, secure omnichannel payment processing online and timely payments and business solutions to more than 400,000 business locations nationwide. Product offerings include: Workers Compensation Program – MRL Fund • Payments • Customer engagement • Member-owned program • Average return to participants is 48 percent (in • Payroll • Lending • Profits returned to members premium credit) • Point of sale • Member webinars to improve employee safety

Fintech FOR MORE on any of these programs contact Pam at Michigan Restaurant & ® • Electronic data & Payment program for your alcohol deliveries fintech • FREE 30-Day Trial Lodging Association at 800-968-9668 or [email protected]. OneSource® for Your Beverage Alcohol Business INFORMATION • Member discounts on set up & monthly fees

THE MRLA MAGAZINE | 32 | FEBRUARY 2019 MRLA.ORG | 33 | FEBRUARY 2019 Experience the Purple Advantage

Sohn Linen Service, a family business since 1933, offers the widest selection of linen to the food and beverage markets in Michigan.

1-800-292-8689 • WWW.SOHNLINEN.COM

HONIGMAN Haven’t you waited long enough for a great attorney?

A standout general business law firm with attorneys practicing in over 60 legal practice areas, Honigman offers our hospitality and lodging industry clients the full service experience. Based on feedback from our clients and peers, we have been ranked in the top tier in Michigan by Chambers USA: America’s Leading Lawyers for Business for over a decade in the areas of Real Estate, Corporate/M&A, and Litigation.

Our attorneys counsel clients in all phases of the hospitality business, including forming a new joint venture, securing financing, leasing the prime location, obtaining a liquor license, navigating labor and employment issues, The Nate Santelli ensuring compliance with all applicable state and local laws and regulations, ProStart Summer Camp and serving as a trusted advocate in disputes. The Nate Santelli ProStart Summer Camp will We make selecting legal representation a piece of cake. ProStart Agenda 2019 take place June 24-27 at Cranhill Ranch in Rodney, Michigan. The camp provides an s we welcome the new year, 2019 is Getting Hired opportunity for ProStart students to learn from bringing with it many unique industry leaders about refining culinary skills Michigan ProStart will also be hosting a ‘Getting opportunities to be involved with and restaurant management while being A Hired’ event in conjunction with our statewide the Michigan ProStart program! challenged to grow as a team player and leader. competition. Employers from across the state are encouraged to not only come out and Michigan ProStart Competition Currently, the ProStart program is looking for support the teams competing, but let the volunteers to lead different segments of the The 2019 Michigan ProStart Competition is students know all the amazing opportunities camp. If you are interested in leading a seminar Kevin Blair Matthew Disbrow Doug Mains Denise Lewis Steven Rypma our industry has to offer them. Partner, Litigation Partner, Labor and Partner, Litigation Partner, Real Estate Partner, Real Estate quickly approaching and will be held on March or wanting to sponsor a student to attend camp Employment • Menu Design 17 & 18 at the Lansing Convention Center in this year, please contact Julio for further details! • Culinary Lansing, Michigan. Teams from across the state Employers will have the opportunity to increase • Management their workforce with students that are already compete in the two-day event, while industry For inquiries into any of these events or to learn • Nutrition knowledgeable of the industry while also professionals and leading college and more about the Michigan ProStart program, • Knowledge Bowl providing unique professional development honigman.com university instructors help to judge the please feel free to contact Julio Montemayor at • Table Top Design experiences for the ProStart students. different categories: 517-377-3924 or via e-mail at [email protected].

THE MRLA MAGAZINE | 34 | FEBRUARY 2019 MRLA.ORG | 35 | FEBRUARY 2019 COLLEGE PARTNERS

The School of Washtenaw Ferris State University Culinary Institute of Hospitality Business - Community College Michigan MSU Grand Rapids Sullivan University Community College Northwood University Schoolcraft College Thank You Cleary University Baker College Oakland Community for your donations of time, resources and finances in supporting Michigan College ProStart students to develop the future of the foodservice industry. Without your generosity, the ProStart program would not be what it is today! INDIVIDUALS

Todd V. Callewaert Julie Morgan Michael Kay Amy Wojciechowski

Susan Damron Mr. Kendall Nance Patti Kenworthy Larry Brown

Tish Flynn Robert W. O'Meara Carol Knape Dawson Janet Carlstedt Stephanie Parish Havirmill Donna Gardner Lori LeRay Mary Christensen Stephen Schultz Michael Gibbons Kathryn Maclean Judith Mategrano Foundation Patrick Shaw Paul Hess Lynda Matson Susan Nagy Charles Stuertz Conrad Knape Angela McBride Misty Porter Ken Wasco Jean Lanfear Amanda Shoup Mary Roach Justin Winslow

Steve Loftis Kristen Dogan Haley Sloan Sanilac Isd The Tuktawa Chuck Melchiori Jim Holton Jocelyn Teske Brenda Santelli Foundation Ken Miller Jomes Joumaa Katie Witkowski Pamela Sawatzki

THE MRLA MAGAZINE | 36 | FEBRUARY 2019 MRLA.ORG | 37 | FEBRUARY 2019 10 Years

Business Location Years Business Location Years Mediterrano Ann Arbor 10 Mexican Fiesta Restaurant Dearborn Heights 10 Bud’s Interlochen 10 Slows Bar BQ Detroit 10 The Depot South Haven 10 Sawmill Golf Course Pub & Grill Saginaw 10 Snookers Pool & Pub Bloomfield Hills 10 Rolling Farms Cafe, LLC Traverse City 10 Benito’s Pizza South Lyon South Lyon 10 Midwest Juice, Inc. Grand Rapids 10 Joe Bologna’s Trattoria Sterling Heights 10 Burger Street Grille & Cafe Flint 10 Member Grand Traverse Pie Company Traverse City 10 Scott Lake Country Club Comstock Park 10 The Electric Cheetah Grand Rapids 10 Biggby Gourmet Coffee #270 Lansing 10 Meals on Wheels - Western Michigan Grandville 10 Terrace Inn Petoskey 10 St. Joseph Mercy Hospital Ann Arbor 10 Blackstones Pub & Grill Flint 10 Reliable Choice Energy Grand Rapids 10 Frankenmuth Brewing Company Frankenmuth 10 RJS Enterprises, Inc Lansing 10 Nip N. Sip Catering Lansing 10 Subway Muskegon 10 Pi’s Property Management Midland 10 Bay County Health Department Bay City 10 Clawson Steak House Clawson 10 Tuckey’s Family Big Boy Tecumseh 10 Swanson Mechanical Service, LLC Olivet 10 Milestones Scotts Corner Cafe Scotts 10 Burger King Northville 10 Coratti’s on Main Milford 10 St. Clair County Community Mental Health Port Huron 10 Tios Restaurant Ann Arbor 10 501 Bar & Grill Flint 10 Kickers Flint 10 Robiccon Livonia 10 VALUE. VISION. VOICE. Su Casa - South Haven South Haven 10 Subway Kalamazoo 10 Subway Houghton 10 Pro Pizza South Lyon 10 Dough & Spice Warren 10 Mijo’s Diner Lansing 10 Bud’s Food & Drink Schoolcraft 10 Red Baron Burton 10 50+ Years Country Club of Lansing Lansing 10 Culver’s of Battle Creek Battle Creek 10 Sugar Foots Cedar 10 Subway Portage 10 Subway Caledonia 10 Ya Ya’s Flame Broiled Chicken Midland 10 Business Location Years Business Location Years CJ Barrymore’s Sports & Entertainment Clinton Township 10 Buiten & Associates, LLC Grand Rapids 10 Ecolab Inc Novi 74 Big Boy Restaurants International, LLC Warren 58 Mon Jin Lau - Sushi Troy 10 Haab's Restaurant Ypsilanti 70 Hathaway House Blissfield 55 Zehnder's of Frankenmuth Frankenmuth 70 Frankenmuth Bavarian Inn Frankenmuth 55 DTE Energy Detroit 70 Sysco Food Services of Grand Rapids Kentwood 53 Schuler's Restaurant Marshall 70 Paramount Coffee Lansing 53 5 Years SYSCO Food Services of Detroit Canton 65 Kentucky Fried Chicken - Windward Mgmt. Lincoln Park 53 Cadillac Coffee Company Fort Wayne 65 Gordon Food Service Grand Rapids 53 Business Location Years Business Location Years Metzger's German Restaurant Ann Arbor 64 Sindbad's Restaurant and Marina Detroit 53 Dakota Inn Detroit 61 Old Hamlin Restaurant Ludington 52 State Street Diner Hastings 5 Neuco Seating Traverse City 5 Sign of the Beefcarver Inc Birmingham 59 Harper Associates Farmington Hills 50 Fabiano’s on the River Rapid City 5 Consumers Energy Jackson 5 Caramagno Foods Detroit 58 Kentucky Fried Chicken Office Saginaw 50 Quick Time Burritos & Tacos Grand Rapids 5 On the River Tavern Saint Joseph 5 Daly Drive In #6 Livonia 58 Flap Jack Family Restaurant Lansing 5 Tri-County Office on Aging Lansing 5 Prairie Farms Dairy Oak Park 5 Prost Wine Bar & Charcuterie Frankenmuth 5 Red Rock Downtown Barbecue Ypsilanti 5 Steve’s Back Room Saint Clair Shores 5 Spectator’s Restaurant Saugatuck 5 Mr. Dons Restaurant Springfield 5 Harper’s Restaurant & Brew Pub East Lansing 5 Vernales Restaurant Harbor Springs 5 25 Years P J’s Pizza LLC Kentwood 5 Hog Wild BBQ Holland 5 Bridge Street Tap Room Boyne City 5 Water Front LLP Lansing 5 Business Location Years Business Location Years Food Safety of Michigan Utica 5 Sheena Management Troy 5 White Castle System Farmington Hills 5 Hot Shots Tavern Portland 5 Arby’s - Lake Fenton Management Fenton 25 Gold Star Products Oak Park 25 Pete’s Garage Monroe 5 Gold Cash Gold Detroit 5 Vango’s Marquette 25 Mr. Chicken Dearborn Heights 25 Walnut Ridge Farm Foods LLC Cassopolis 5 Corey’s Restaurant & Lounge Lansing 5 Cherry Hut Beulah 25 Henry Ford College Dearborn 25 Dog Central Mount Pleasant 5 A. Papano’s Pizza Frankfort 5 Commercial Kitchen Service Bay City 25 Little Caesars Kalamazoo 25 Sporty’s Wing Shack & Smokehouse Saginaw 5 Twin Lakes Banquets LLC Oakland 5 Creative Dining Services Zeeland 25 The Earle Ann Arbor 25 Restaurant Logic Jackson 5 Captain’s Pizzeria Edwardsburg 5 Casa Calabria Marquette 25 Border Cantina Novi 25 Eaton County Health and Rehabilitation Services Charlotte 5 Our/Detroit Vodka Detroit 5 Banquet & Event Center at MacRay Harbor Harrison Township 25 Green Lantern, Inc. Madison Heights 25 Black River Tavern South Haven 5 Fortune Fish Company Bensenville 5 Pasquale’s Royal Oak 25 DeLuca’s Restaurant Lansing 25 THR Subway LLC Grand Rapids 5 Cone Corral & Pizzeria Elk Rapids 5 Subway Sandwiches Iron Mountain 25 Spring Arbor Cafe Spring Arbor 25 Flo’s Collection Grand Rapids 5 Burger King - Michigan Multi King Troy 5 Little Caesar’s Pizza - W.I.R. Inc. Saginaw 25 Brentwood Lanes-Harmony Hills Recreation Caro 25 Les Cheneaux Culinary School Hessel 5 Lynch’s Irish Tavern Port Huron 5 Domino’s Pizza Ann Arbor 25 Washtenaw Community College Ann Arbor 25 Greater Lansing Convention Center Lansing 5 Eureka’s Kitchen & General Store Blanchard 5 Hungry Tummy Restaurant Beulah 25 Bloomin’ Brands, Inc. Tampa 25 Randazzo Fresh Market Macomb 5 Lobdell Management Traverse City 5 Bildon Parts & Service, Inc. Livonia 25 Syl’s Cafe Ontonagon 25 Lipari Foods Inc Warren 5 Enviromatic Corporation of America Inc Minneapolis 5 Mr. Gas, Inc. Warren 25 La Cuisine Amical - TC, Inc. Traverse City 25 Tomukun Noodle Bar Ann Arbor 5 SRC Refrigeration / Motor City Growlers Sterling Heights 5 BMI Nashville 25 Bayview Yacht Club Detroit 25 Park Place Hotel Traverse City 5 Kristina Rae’s All American Grill Charlotte 5 THE MRLA MAGAZINE | 38 | FEBRUARY 2019 MRLA.ORG | 39 | FEBRUARY 2019 Because restaurant and lodging employers • Discounts are available to all MRLA Discounted Health Savings face increasing challenges with employee member businesses, including allied/ Account (HSA) from Optum recruitment and retention, this program is supplier members. • A 20 percent discount on the monthly designed to provide resources that may help maintenance fee is available for members overcome some of these obstacles. It • To get a quote, visit www.uhctogether. and their employees with a qualifying provides access to more affordable health com/mrla. high-deductible health plan with any care solutions, promotes and supports insurance carrier. health and wellness in the hospitality • Administered through Optum Bank®, industry, and helps members navigate state Member FDIC, the HSA provides and federal compliance areas. employees and their families with a tax-advantaged way to pay for qualified Here are some of the programs members- medical expenses now and in the future. only offerings from industry-leading Free National Restaurant Association organizations, including UnitedHealthcare®, Pharmacy Discount Card • For more information, visit www. Optum® and DigiPro Media: restauranthealthcare.org/optumhsa. • All employees – insured, uninsured, full-time, part-time and seasonal – can take advantage of this free pharmacy discount card.

• Helps employees save up to 75 percent Exclusive Health Care Discounts on FDA-approved prescription medications at more than 62,000 from UnitedHealthcare Website Accessibility Solutions pharmacies nationwide. • Up to a 5 percent discount on fully from DigiPro Media insured medical rates for employers with • Cards are pre-activated and privacy is • Significant member discounts are 51 or more full-time employees. protected. available on web accessibility solutions related to the Americans with Disabilities • Up to 5 percent discount on • Each time a card is used, the National Act (ADA) to help members mitigate the administrative fees as an annual invoice Restaurant Association Educational risk of ADA website accessibility lawsuits. credit for new self-funded medical Foundation and its state partners receive • Adot Pro, the immediate solution, can products for employers with 100 or more a portion of the proceeds. provide an initial website accessibility plan full-time employees. as the first line of protection for member • Administered through OptumRx®, this • Up to a 5 percent discount on fully businesses and offers additional solutions discount card program is not insurance. to build a new, fully accessible website. insured dental, vision, life, disability, accident and critical illness benefit plans • Visit www.hospitalityrxcard.com to • Visit www.DigiProMedia.com/NatRest to for all-size employers. download the card. learn more.

Make the mark. Exclusive Discounts Your goals first. and Solutions for MRLA Members Our restaurant experts are dedicated to helping you reach your goals. David Herrington he Michigan Restaurant & Lodging Association (MRLA) is part of a strategic alliance, [email protected] created by the National Restaurant Association and UnitedHealth Group, offering exclusive Lisa Manetta discounts and solutions to MRLA members and their employees, and helps address the [email protected] T diverse needs of the hospitality industry. plantemoran.com THE MRLA MAGAZINE | 40 | FEBRUARY 2019 MRLA.ORG | 41 | FEBRUARY 2019 ENDORSED PARTNER FEATURE

UnitedHeathcare - Offering Discounted Fintech - Electronic data & Payment Licensing Discounts, DigiPro Media, Maner Medical rates, wellness programs, specialty program for Beer and Wine deliveries with Costerisan Vulnerability Assessment and New Tools to Help Your Business Growth programs-that include dental, vision, life discounts to members on their set up cost Discounts on Office Products needs with and disability. and monthly fees. Office Depot and OfficeMax. ichigan Restaurant & Lodging Association has recently partnered with Heartland to offer you a full suite of business solutions that will help you grow and establish strong Reliable Energy - Controlled pricing for Discounts are offered to members on these To learn how the MRLA can help your natural gas, multiple pricing options and other value-added programs—ServSafe business grow, call Pam Sawatzki at connections with customers. rebates to members Food and Alcohol training, BMI Music 800.968.9668 or visit mrla.org today.

M This includes: • Helpful analytics - Are your marketing network. Designed to keep your business • Convenient payment processing and advertising dollars being spent PCI compliant and your customers - Heartland helps you support all the ways effectively? Get answers that you can information secure. your customers want to pay, including bank on. Because Heartland has been supporting secure mobile payments, online eCommerce stores and countertop point • Local partners - Service over the phone is businesses for over 20 years, MRLA has of sale packages. helpful, but sometimes you need to meet chosen them to help you take your business someone face to face. Heartland's local to the next level. • Painless payroll and HR - No more service team is ready to help, especially if The Michigan Restaurant & Lodging payroll and HR headaches. With you're just learning about merchant Association also offers other member application management, new hire services for the first time. compliance and HR management tools, programs that are designed to save you can do everything in one place. Nationally, Heartland provides payment money and time for Restaurants and processing for over 275,000 businesses and Hotels, including: • Valuable customer engagement tools was the leader in offering E3 solution, and - Relationships don't end with a sale. With MRL Fund Workers Compensation end-to-end encryption technology a loyalty program, email marketing, and Program - Member Owned since 1992 with customer intelligence tools, you'll be able designed to safeguard credit and debit card over $76 Million returned to members via to grow meaningful, long-term account information from the moment of premium credits. connections with your customers. card swipe and through the Heartland

THE MRLA MAGAZINE | 42 | FEBRUARY 2019 MRLA.ORG | 43 | FEBRUARY 2019 WE HELP YOU We Are the MRLA Behind the Scenes MAKE IT™

Innovative food, flavors and ideas; smart technology tools and brand-building services – it’s just the beginning of what US Foods® serves up every day. It’s all designed to inspire your menu, simplify your operations and reduce your costs. WE’RE HERE TO HELP YOU MAKE IT.

Discover more at usfoods.com

1 Core Values Above all else, we believe in putting our clients and our associates first. People helping people. That’s what life is about and we show that through our ethical business Energy Efficiency Savings Amerilodge Group practices. Fairness and compassion is what runs our company. We’re constantly training and re-training our employees to ensure that all of our operations are running smoothly and we’re always doing what’s right by our customers. Company: Amerilodge Group Made Just for Your Business 2 Social Responsibility CEO: Asad Malik We’ve earned an impressive reputation for strengthening the communities that we do business in through a heartfelt commitment to giving back. In addition to local City: Bloomfield Hills community involvement, Amerilodge has generously donated to Oakland University, Henry Ford Health System, American Cancer Society, American Heart Association, Give Year Founded: 2007 the Kids the World and the Leukemia Lymphoma Society. © 2018 US Foods, Inc. 02-2018-SPE-2018022301 : www.amerilodgegroup.com Website: 3 Planning & Development MRLA Member Since: December, 2018 We believe that every one of our employees truly needs to understand how to generate revenue and grow our business. Our strategic business plan for each hotel is the Consumers Energy for Business blueprint for success for every one of our properties. This carefully thought out plan includes a realistic operating budget, a capital improvement budget, and a sales and What’s business’ niche/specialty? marketing plan. Call us for more information at We’re a leader in the hospitality industry throughout the Midwest. As an industry 4 Finance / Accounting 800-805-0490 or visit Centralized accounting services for our hotels results in lower administrative payroll leader, we pride ourselves on guest quality ConsumersEnergy.com/business costs and more accurate and timely financial information. Both monthly and quarterly and overall satisfaction. reports are prepared for ownership. These reports include an analysis of present, past and projected performance levels. The combination of planning, data creation and Why is the MRLA important proper analysis enables owners to make timely and well-informed investment decisions. to your business? 5 Operations To keep us updated on industry news and Operations Excellence leads to staff retention, high guest satisfaction, and financial alerts. In addition, utilizing the MRLA in success. We focus on our teams and make sure they have the training and tools to meet working with various government affairs our guests’ needs and, in turn, guarantee financial goals are met and exceeded. Payroll teams to instate the most fair policies is analyzed daily, energy costs controlled, preventative maintenance and risk affecting our business. management programs established and an informative and thorough policy and procedures manual is utilized by our hotel leaders.

THE MRLA MAGAZINE | 44 | FEBRUARY 2019 MRLA.ORG | 45 | FEBRUARY 2019 Mark Your Advertiser CERTIFICATION Calendar F OOD & GET CERTIFIED Index MANA G E R CLASSES Michigan Food Law requires i n Y our A r e a March 2019 APRIL 2019 Adkison Need Allen & Rentrop PLLC pg 3 anafirm.com licensed foodservice March 4 Flint April 1 Ann Arbor The Michigan Restaurant & Lodging Association ServSafe Food Safety Exam ServSafe Food Safety Exam establishments to certify Ashby’s Sterling Ice Cream pg 48 (MRLA) o ers solutions to certication ServSafe Alcohol Exam ServSafe Alcohol Exam ashbysicecream.com a manager by an accredited ServSafe 8-hour Class & Exam ServSafe 8-hour Class & Exam a c r oss the s t a t e . Coca Cola pg 15 food safety exam. March 5 Gaylord April 3 Lansing ServSafe Food Safety Exam ServSafe Food Safety Exam Consumers Energy pg 44 • Alpena • Ann Arbor • Big Rapids ServSafe Alcohol Exam ServSafe Alcohol Exam consumersenergy.com/businessmatters • Detroit • Flint • Gaylord • Grand ServSafe 8-hour Class & Exam ServSafe 8-hour Class & Exam Crystal Distributors pg 26 • 8-hour format with class time, Rapids • Lansing • Novi/Livonia March 11 Livonia April 8 Livonia crystaldistributors.com book, and proctored exam ServSafe Food Safety Exam ServSafe Food Safety Exam • Kalamazoo • Traverse City • Warren DTE Energy pg 2 ServSafe Alcohol Exam • Self-study format with book and ServSafe Alcohol Exam dteenergy.com ServSafe 8-hour Class & Exam ServSafe 8-hour Class & Exam proctored exam Fahey Schultz Burzych Rhodes PLC pg 20 ® March 12 Grand Rapids April 9 Grand Rapids fsbrlaw.com • Proctored exam only ServSafe Food Testing Costs ServSafe Food Safety Exam ServSafe Food Safety Exam 8-Hour: $125 Member | $195 Non-member ServSafe Alcohol Exam ServSafe Alcohol Exam Heartland Payment Systems pg 4 ServSafe 8-hour Class & Exam ServSafe 8-hour Class & Exam heartlandpaymentsystems.com Self-study: $90 Member | $135 Non-member

Honigman pg 35 A L C O H O L March 13 Lansing April 11 Traverse City Proctored Exam: $65 Member | $100 Non-member ServSafe Food Safety Exam ServSafe Food Safety Exam honigman.com Responsible Alcohol service ServSafe Alcohol Exam ServSafe Alcohol Exam Michigan Restaurant & Lodging Fund pg 8 To register call Heidi at 800-968-9668, ext. 3937, ServSafe 8-hour Class & Exam ServSafe 8-hour Class & Exam is valuable to your business, your mrlfund.org or visit us online at mrla.org/training. customers, and your community. March 20 Warren April 16 Detroit Plante Moran pg 41 ServSafe Food Safety Exam ServSafe Food Safety Exam plantemoran.com The National Restaurant Association ® ServSafe Alcohol Exam ServSafe Alcohol Exam ServSafe Alcohol® program is your ServSafe Alcohol Testing Costs ServSafe 8-hour Class & Exam ServSafe 8-hour Class & Exam Reliable Choice Energy pg 22 reliableenergy.com solution for responsible alcohol ServSafe Alcohol® Safety Book & Exam March 25 Livonia April 17 Kalamazoo ServSafe Food Safety Exam ServSafe Food Safety Exam ServSafe pg 47 service training. Self-study: $35 Member | $65 Non-member ServSafe Alcohol Exam michiganrestaurant.org/servsafe ServSafe Alcohol Exam Train the Trainer: $275 Member | $350 Non-member ServSafe 8-hour Class & Exam March 26 Grand Rapids Sohn Linen Services pg 35 Online: $24 Member | $30 Non-Member ServSafe Food Safety Exam April 22 Livonia sohnlinen.com • Self-study format with book and ServSafe Alcohol Exam ServSafe Food Safety Exam Southern Pride pg 6 proctored exam ServSafe Alcohol Exam southernpride.com March 27 Lansing ServSafe Food Safety Exam April 23 Grand Rapids Sysco pg 27 • Train the Trainer Program ServSafe Alcohol Exam Training at Your Location ServSafe Food Safety Exam sysco.com ServSafe Alcohol Exam • Online Course and Exam The MRLA o ers onsite classes for groups of ten United Healthcare pg 20 or more students. To schedule training contact April 24 Lansing uhctogether.com/mrla Heidi at 800.968.9668 x 3937. ServSafe Food Safety Exam ServSafe Alcohol Exam US Foods pg 44 usfoods.com For advertising information, call 800-968-9668. Allergens Training

THE MRLA MAGAZINE | 46 | FEBRUARY 2019 800-968-9668800-968-9668 • michiganr • mrla.org/servsafeestaurant.org/training mrla.org

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