m i c h i g a n
RestaurateurAUGUST 2017 | A Publication of the Michigan Restaurant Association | VOL 82, NO. 4
Ask the Experts PROFESSIONAL GUIDANCE AND INFORMATION IS PROVIDED BY LEADING INDUSTRY PARTNERS
Michigan Restaurant Show p14 50 Years in the Making PLUS: Featured Chef p34 Jake Williams Your Industry’s Self-Insured Workers’ Compensation Fund over $6.2 Million Approved for 2017! Workers’ Compensation Insurance with a 48% Average Premium Return Safety & Loss Prevention Services SAFETY | OWNERSHIP | GREAT RATES SAVINGS | PREMIUM RETURNS Competitive Up-Front Pricing LOSS CONTROL | INDUSTRY-SPECIFIC Over $62 Million Returned Back to Members since 1992
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Approval Files: DTE/Approval Documents/Print > 2017-08-02-DTE0771-EEBiz-8.5x11-R1.pdf Creative Files: DTE0665-Misc. Creative Projects/AFPD - EE Business/R0 > 2017-08-02-DTE0771-EEBiz-8.5x11-R1.indd Bleed - 0.125 | Page 1 of 1 | Rev1 | Close 2017-08-03 REVISIONS DUE TO AGENCY 2017-08-03 DT ____ CR ____ TR ____ PR ____ AE ____ TABLE OF Contents
18 Michigan Liquor 24 Feature 30 Education News Control Commission Ask the Experts MRA ESF Awarded Allen Improving Regulatory Foundation Grant Efficiency for Licensees
MICHIGANRESTAURANT.ORG | 5 | AUGUST 2017 WE HELP YOU MAKE IT DETROIT AND CLEVELAND MARKETS PRESENT
08.16.17 SUBURBAN COLLECTION SHOWPLACE DETROIT, MI PRESENTED BY Departments
WE HELP YOU Officers 9 Chairman’s Message Brad Keen, Chairman End of Summer Season Boyne Resorts, Harbor Springs Todd Callewaert, Vice Chairman 10 New Members The Island House, Mackinac Island Welcome Dave Dittenber, Treasurer Old City Hall Restaurant 12 Quick Bites MAKE IT Ken Miller, Past Chairman Restaurant Industry News Millennium Restaurant Group, Kalamazoo Justin Winslow, President and CEO 14 Michigan Restaurant Show DETROIT AND CLEVELAND Michigan Restaurant Association, Lansing 50 Years in the Making Board of Directors 20 Government Affairs T. Michael Ansley, Diversified Restaurant Holdings, Inc., Southfield MARKETS PRESENT Ted Behen, Sysco Food Services of Detroit, Canton Michigan Legislative Summer Recess Review Mark Burzych, Fahey, Schultz, Burzych, Rhodes PLC, Okemos Joe Cekola, Imperial Beverages, Kalamazoo 22 Capitol Correspondence Eric Ersher, Zoup! Fresh Soup Company, LLC, Southfield Representative Chris Afendoulis Brian Ewbank, Stafford’s Hospitality, Petoskey Andy French, Aubree’s Flagstar, Ypsilanti 32 Processing Variance Proposal Training Gary Gagnon, Central Michigan University, Mount Pleasant Class Information Amy Zehnder Grossi, Bavarian Inn Restaurant, Frankenmuth Paul Hess, Epoch Restaurant Group, Novi 34 Featured Chef Jason Hilliard, Kosch Catering, Rochester John Kesterke, Gordon Food Service, Wyoming Chef Jake Williams Greg Lobdell, Mission Restaurant Group, Ann Arbor Scott Lowell, Traffic Jam and Snug, Detroit 38 Association Events Pam Marsh, Red Ginger, Traverse City MRA PAC Progressive Dinner Brian McAllister, Hofbrau, Interlochen Steve McCain, US Foods, Wixom 39 Featured Program Mark Mitra, Mitra Enterprises, Northville Brian Pizzuti, Republic National Distributing Company, Brownstone First Data Dan Roma, National Coney Island, Roseville 40 A Recipe for Energy Savings Steve Rossi, Magnum Hospitality, Traverse City Mark Schostak, TEAM Schostak Family Restaurant, Livonia Consumers Energy Sam Short, Potent Potables Project, Lansing Keith Sirois, Big Boy Restaurants International LLC, Warren 42 We are the MRA Jennifer Szwec, Bloomin’ Brands, Davisburg Behind the Scenes: Beef-a-Roo Timothy Tharp, Grand Trunk Pub & Checker Bar, Detroit Ken Weber, Weber’s Restaurant and Boutique Hotel, Ann Arbor 43 We are the MRA Restaurateur Staff Behind the Scenes: The Brownstone Inn 08.16.17 Editor-In-Chief 44 We are the MRA Emily Daunt, [email protected] Layout & Design Behind the Scenes: Stonehouse jbrooksdesign inc. 45 We are the MRA Copy Editing SUBURBAN Naomi Levine Behind the Scenes: The Vierling Restaurant COLLECTION SHOWPLACE Contributors 46 Mark Your Calendar Kelly Allen, Mark Burzych, Consumers Energy, Get ServSafe Certified Emily Daunt, Andy Deloney, Matthew Disbrow, Alyssa Harasim, Heidi Hiner, Tom Holda, Brad Keen, Nate Santelli, Robert O’Meara, Amanda Smith m i c h i g a n DETROIT, MI Awards 225 W. Washtenaw • Lansing, MI 48933-1506 TheMichigan Restaurateur has won the prestigious 800-968-9668 • 517-482-5244 • 517-482-7663 fax PRESENTED BY michiganrestaurant.org Diamond Award for best association magazine. Presented Restaurateur by the Michigan Society of Association Executives, the MICHIGAN RESTAURATEUR (ISSN 0892-8231 USPS 345-760) is published bi-monthly, for the annual subscription rate of $35 for members of the Association which is included in the dues. Additional subscriptions are available for $25 for award was won in 2009, 2010, and 2011. TheMichigan members and $35 for non-members, by the Michigan Restaurant Association, 225 W. Washtenaw, Lansing, MI 48933. Restaurateur also won the Gold Award in 2014 and 2015. Periodicals postage paid at Lansing, MI. POSTMASTER: Send address changes to MICHIGAN RESTAURATEUR, 225 W. Washtenaw, Lansing, MI 48933. This magazine is the only sanctioned publication of the Michigan Restaurant Association. The Michigan Restaurant Association does not publish any other publications and does not assume any For advertising information please call 800-968-9668. responsibility or liability for publications of its members, affiliates or any other food service groups or associations.
MICHIGANRESTAURANT.ORG | 7 | AUGUST 2017
MEMBER MIXER
This free mixer will help current and prospective members learn how the recognized leader of Michigan’s hospitality industry advocates on their behalf and saves them money, while providing valuable networking opportunities with industry professionals and elected officials.
What: An informal association event with Host: Jean Lanfear, JK&T Wings appetizers and drinks
When: Monday, August 14, 2017 RSVP: Jennifer Sparrow at 517-377-3934, 4:00 p.m. - 6:00 p.m. [email protected] or michiganrestaurant.org/mixer Where: Buffalo Wild Wings 8669 26 Mile Road Bonus: All attendees will be entered in a Washington, Michigan 48094 drawing for an Amazon Echo Not a member? Join at the event and receive a $100 Visa Gift Card! absolutely don’t want to miss this Chairman’s Message celebration! The MRA has pulled out all the stops for this special event – including host Goodbye of keynote speakers, Jeff Daniels and Larry Bell; use of brand new stages, better-than- Summer Season ever live demos and educational sessions, plus competitions and a VIP Party after the BY Brad Keen first day of the Show! I’ll see you there. MRA Chairman of the Board This issue of the Michigan Restaurateur was created to assist industry professionals in s we approach the last weeks of the legal matters and to help ensure MRA summer season, I find it to be an members know what is needed to become A appropriate time to reflect on yet compliant with state and federal law. In order another successful period for Michigan’s to get this topic right, this issue expands on foodservice and hospitality industry and the soon, we have the Macomb Member Mixer the regular “Ask the Experts” feature Michigan Restaurant Association (MRA) as on Monday, August 14. a whole. showcasing a Q&A session with experienced Touching base legislatively, session has been lawyers – Kelly Allen, Mark Burzych and As a member of the industry and based in on summer recess, but didn’t escape before Matthew Disbrow. Another expanded northern Michigan, I can say fairly that we pushing through several key pieces of version of a regular feature is “We are the have experienced yet another busy and legislation for MRA members. Some of the MRA: Behind the Scenes.” This section prosperous summer tourism season. While issues include: the 500-Foot Rule, Michigan highlights four MRA members from the we as restaurateurs and other foodservice ProStart Funding and Post Labor Day School Upper Peninsula. professionals have been busy serving Start. Read on in this issue for a full briefing May the remaining and cherished days of the vacationing guests, our MRA staff has been on these successes. busy at work to serve us. We have two major summer season treat you well. Political Action Committee fundraising As we cruise toward the fall season and events behind us – Brew Bash and the Golf cooler weather, remember that this year Outing, and the annual Progressive Dinner is marks the 50th Anniversary of the Michigan just around the corner, taking place on Restaurant Show. The Show is being held in Monday, September 25. Before that and very Novi on October 17 & 18. Trust me, you Brad Keen
MICHIGANRESTAURANT.ORG | 9 | AUGUST 2017 New Members Restaurant Members Knot Hole Bar SUBWAY Pablo’s Panaderia Tom + Chee Village Pub EnVie Bell’s Eccentric Cafe Guyton’s Heirloom Cuisine Allied Members Francesco’s Bistro J & M Distribution The Curve Bar & Grill Sprint Tuckers Bistro, LLC Prop & Peller Pretzels 4 of a Kind Catering Snappy Eats Don’s Drive-In The Boston Beer Company The Mulefoot Gastropub Honigman Miller Schwartz and Cohn LLP The Parlor of Jackson Comcast Freakin’ Unbelievable Burgers Creative Benefits & Insurance Solutions, LC VHF Inc. Taqueria El Chaparrito J & J Eaton Place
Thank You to Our Corporate Partners orporate sponsors support the endeavors of the Michigan Restaurant Association (MRA) in a variety of ways. From general sponsorships to funding events, meals, marketing materials, and Cmore, the MRA graciously thanks those who help make the Association strong.
Platinum: Silver:
Bronze:
View our corporate partnership opportunities at michiganrestaurant.org. For more information on how you or your organization can become a corporate sponsor of the MRA, including the Educational Support Foundation and the MRA Political Action Committee, call 800-968-9668.
MICHIGAN RESTAURATEUR | 10 | AUGUST 2017 MRA News Now MRA News Now is all NEW video update series produced by the Michigan Restaurant Association (MRA) designed to provide you, the restaurateur and supplier, with industry news, legislative updates and MRA activities in just two minutes!
Videos are produced twice a month and can be viewed on the MRA’s YouTube page, Facebook, Twitter and are emailed directly to all MRA members.
CHECK IT OUT TODAY!
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MICHIGANRESTAURANT.ORG | 11 | AUGUST 2017 Quick Bites
Grand Rapids Restaurant Week – Starts August 9 early 70 restaurants, including over 15 all the lunch and dinner offerings. Guests are N new participants, will take part in menus online at encouraged to begin Restaurant Week Grand Rapids (RWGR) RestaurantWeekGR. booking their reservations from August 9 – 20, 2017. RWGR lunch com. RWGR menus for RWGR – diners will be menus will be $14 per person for a feature outstanding able to choose from a two-course meal, while RWGR dinner choices for any guest variety of dining menus will include either three-course preference or palate. Along with locally experiences, including casual dining, menus for $28 per person, or three-course grown meats and seasonal fresh produce, elegant dining, and everything in between. menus for $28 for two people at some many of the participating restaurants also restaurants. Planning ahead? Check out feature vegetarian selections and ethnic 2017 Michigan Wine Competition Results Announced
wenty-nine wine experts awards to eight wines from a T from around the country group of 71 gold medal winners gathered in East Lansing on July and 19 double gold: 18th for the 40th Annual Michigan Wine Competition. Sparkling: L. Mawby Grace Fifty-eight of the state’s 130 Dry White: Verterra Winery wineries entered 380 wines in 2016 Dry Riesling the event, which is open only to wine produced from Michigan Dry Red: Walloon Lake Winery grapes and other fruit. Of those North Arm Noir entered, more than 40 percent were from the bountiful 2016 Semi-dry White: Tabor Hill vintage, which Michigan-wine Winery 2016 Gewurztraminer lovers were eager to sample. The 2016 growing season in Semi-dry Red: Lemon Creek Michigan was especially good for hybrid red grape to rise above all other dry Winery Pheasant Run Red dry-white vinifera wines, with Riesling, red competitors. Walloon Lake Winery, a Dessert: St. Julian Wine Company Solera Gewurztraminer, Sauvignon Blanc, and member of the newly established Tip of the Cream Sherry Gruner Veltliner all making waves at the Mitt winemaking region, made the winning competition. As expected, the Rosé category wine, North Arm Noir. Fruit: Mackinaw Trail Winery Blueberry was also filled with great competitors. Gold medals were awarded to a wide variety Rosé: Chateau Fontaine 2016 Laughing One of the head-turners was the award for of wines – from bone-dry reds to sweet and Waters Dry Rosé Best Dry Red going to a Marquette wine. In luscious dessert wines. At the end of the day, the history of the competition, it is rare for a judges awarded the top “Best of Class”
MICHIGAN RESTAURATEUR | 12 | AUGUST 2017 ProStart Educator Event – Beef Tour
ichigan Restaurant Association M Educational Support Foundation (MRA ESF) hosted an event for culinary arts educators on Tuesday, July 27. This educational event was sponsored by the Michigan Beef Industry Council, Kalamazoo Valley Community College (KVCC) and Michigan ProStart. Feedlot. After a break for lunch, the culinary Culinary Labs, and Brewery Program. The day educators then toured JBS USA Beef of touring ended with a dinner provided by The day began with tours of Oswalt Angus Processing Plant and then returned to KVCC KVCC and the beef farms. cow and calf operation and Osborne Holstein for a tour of their Food Innovation Center, Food Safety Tips for Summer Cookouts rilling is one of the oldest 2. Prep the Grill 4. Check Temps Before Serving G methods of cooking and is a Clean both sides of the grates Use a meat thermometer to make sure the beloved way to socialize. Despite while they’re warm with a grill meat has reached a sufficient internal its crowd-pleasing popularity, the brush or other tool. Skip chemical temperature to kill harmful bacteria. That’s at risk of contracting food poisoning cleansers, which can leave residues least 145° F for steaks, roasts, chops, and fish, dramatically spikes during the and create fumes. Following 160° F for ground beef or pork, and 165° F for summer, with bacteria growing cleaning, use tongs to drag a paper poultry. (Find out how to tell when a grilled quickly in hot weather. Only 23 percent of towel moistened with salt water over the steak is done.) home cooks use a food thermometer to grates to remove any broken bristles or 5. Dish It Up Promptly check whether their meat is cooked residual chunks of char. thoroughly enough to kill such bacteria and For the sake of food safety, serve hot items ensure food safety. 3. Control the Flame right away and keep cold dishes such as pasta Heavily charred meat can expose you to the or potato salad in a refrigerator or cooler until Thankfully, easy precautions can mitigate or potentially cancer-causing compound everybody’s ready to dig in. They can spoil in eliminate food safety risks. Here’s how to prep, heterocyclic amines, which form when amino as little as an hour when sitting in the sun. cook, and serve so that your meal is as safe as acids and chemicals in muscle come in contact (You can organize your refrigerator for it is satisfying: with high heat. Other unhealthy compounds, maximum food freshness.) 1. Pick the Right Protein such as polycyclic aro¬matic hydrocarbons, can 6. Clean and Clear form when fat drips off meat into the flame. Chef Howie Velie, an associate dean at the Never use the marinade you used for raw Culinary Institute of America in New York, Although occasional exposure is probably meat as a sauce for the finished dish unless recommends lean and tender cuts, which are okay, it makes sense to avoid those you boil it first. Also, don’t place cooked food easiest to heat evenly—filet mignon, strip steak, compounds when you can. Trimming visible on a plate that held raw items. chicken breasts, pork tenderloin, lamb chops, fat and coating meat with marinade before grilling it can help. Source: consumerreports.org/food-safety/ and fish such as salmon, mackerel, and scallops. food-safety-tips-for-summer-cookouts/
MICHIGANRESTAURANT.ORG | 13 | AUGUST 2017 50 YEARS IN THE MAKING - MICHIGAN RESTAURANT SHOW 2017
ark your calendars! On October 17 and 18, the best-of-the-best in the restaurant and foodservice industry will gather at the Suburban Collection Showplace in Novi for the 50th Anniversary Michigan Restaurant Show. At the Show attendees and exhibitors alike will grow Mtheir businesses, make new contacts, visit with old friends, and learn new things that will help them to be more successful and conduct business even better.
MICHIGAN RESTAURATEUR | 14 | AUGUST 2017 ON STAGE – EDUCATION STAGE – KEYNOTE SPEAKERS
October 17 – Join us October 17th, as Jeff Daniels the Associations of Brewer’s, and the Welcome to talks about reinventing himself as inaugural president on the Michigan’s a musician and attend a Brewer’s Guild. He is currently active as an the Musical private concert! ex-officio board member of the Beer Institute Side of Myself as well as a member of the - 3:00 PM October 18 - A Quest American Malting Barley for Better Beer - Association Board of In 1976, Jeff Daniels 10:00 AM Directors. Larry was bought a Guild D-40 honored in 2010 from Herb David’s His journey began in with the Brewer’s Guitar Studio in Ann 1985 with a 15-gallon soup Association Arbor, threw it in the back of kettle, a quest for better beer, and Recognition his old Buick, and moved to New York City. countless batches of homebrew. Award. That guitar led to a creative outlet, became a Since then, Larry has grown Bell’s solace, and guided a path into the artist that he into one of the largest regional craft As the keynote didn’t know existed. Now, over forty years breweries in the country. For over 30 speaker on October later (during which he won an Emmy Award, years, Larry has been actively involved in 18, Larry Bell will share was a SAG Award Nominee, and became a shaping the craft beer industry in the United his story about his search for playwright), he releases his 8th record, States, from being an active chairman on the better beer. Hear Larry Bell’s success stories, Simple Truths. Board of Directors Institute of Brewing challenges, and what lies on the road ahead for Studies, sitting on the Board of Directors for Bell’s Brewery.
SPOTLIGHT THEATRE – COOKING CLASS
Fabio Viviani Join him at the Spotlight Theater, October 17 samples, and judge the as he demonstrates one of his barbecue competition! Chef Fabio Viviani has favorite entrées! possessed a passion Shaun O’Neale for food since growing Myron & Michael Mixon up in Florence, Italy as Shaun O’Neale exploded a child. At age 11, Viviani Myron Mixon’s Master of onto the culinary scene in worked nights at a local the Pit may only be September 2016 when he bakery (since he was too young to officially equaled by his mastery claimed the title of America’s join the staff) and, during his teenage years, of marketing himself. Best Home Cook and was held several positions in the restaurant In recent years, Mixon named Season 7 Champion of MasterChef industry, even serving under the mentorship has become the face of on FOX. He graduated from reality star to of Simone Mugnaini, an iconic figure in the barbecue crossed over culinary star in May 2017 with the release of Italian restaurant industry. into the realm of celebrity his debut cookbook “My Modern American chef. Joining him on the Table”. During his season at MasterChef, Perhaps best known for his television debut Show stage is his son Shaun won over the palates of Gordon on Bravo’s hit reality series “Top Chef” - Michel. Taking the lead Ramsay, Christina Tosi, Daniel Boulud, earning the “Fan Favorite” title - his on-screen from his father, he started and Wolfgang Puck with his bold flavors appearances have propelled him to become his career in barbecue at an and flawless presentation. He brought the one of the fastest-growing household names early age. He currently runs same techniques that earned him a in the country. In addition to competing in his own team, Jack’s New South, record-setting 8 wins in the MasterChef Bravo’s “Top Chef All Stars,” and starring in as well as working alongside Myron Mixon kitchen to his cookbook. the spinoff, “Life After Top Chef,” Viviani has with the Jack’s Old South Barbecue team. appeared as a recurring guest on television Learn about Shaun O’ Neale’s techniques and shows such as Good Morning America, The Join them BOTH on stage October 17th, as watch him showcase a recipe from “My Rachael Ray Show, The Talk, Hallmark Home they demonstrate their barbecue, provide Modern American Table” cookbook on & Family, The Chew, Good Day LA, and October 18! Access Hollywood. Continued on p16 MICHIGANRESTAURANT.ORG | 15 | AUGUST 2017 WHAT’S NEW - COMPETITIONS
We are pulling out all the what they can do with all things stops in the 50th meat – salted, smoked, and Anniversary Michigan cured. Restaurant Show by creating new competitions tied to To register for the Michigan the latest food trends. Restaurant Show and to experience the Charcuterie The American Culinary Federation (ACF) Competition, visit michiganrestaurantshow. will be participating in a Charcuterie org or contact the Show Concierge at Competition. Stop by the Sysco Competition 800-968-9668. The winner of the Charcuterie Stage to watch and learn more about the Competition will receive entrance into the charcuterie process. Chefs will put forth their Charcuterie Masters 2018 Competition in best artisan expertise as they show off just New York and receive a $500 cash prize.
BACK BY POPULAR DEMAND
Pizza th Annual Challenge 6 The Pizza Tabletop Challenge, Design Competition always receiving
MICHIGAN RESTAURANT ASSOCIATION a high level of Tabletop Design Competition participation, For the sixth year running, the Tabletop izza will return to Challenge Design Competition—sponsored by Gordon the Sysco BBQ Food Service—is a premier presentation Competition Competition of creativity and skill in tabletop design. Stage as pizzerias across the state of Michigan Participants will have the opportunity to vie for the title of Best Pizza in the Mitten This is a head-to- showcase settings ranging from seasonal to State and a coveted entry into the head battle between formal and special occasions. International Pizza Challenge at the Las Vegas two of Michigan’s Convention Center. Showcasing pies unique finest “carnivorous” How do you win? Winners will be selected by to their menu from start to finish, attendees competitive teams. popular vote – people’s choice. This is done by will have the opportunity to catch the dough Attendees will enjoy issuing a ticket to each attendee and placing slinging in action and try a few samples. the savory smells of the ticket in the voting box of their choice. An BBQ wafting from the meat smokers as they independent panel will count tickets and The first place winner will receive entry watch the remarkable 24-hour preparation in determine the winner at the close of the into the International Pizza Challenge (date action and cheer on their favorite competitors. Michigan Restaurant Show. TBD) at the Las Vegas Convention Center Cash prizes will be awarded for the best pork provided by Pizza Today. The Michigan ribs and pork and beef brisket atop the Sysco To register for the Tabletop Restaurant Association will provide airfare Competition Stage. Design Competition, visit to Las Vegas, Nevada. michiganrestaurantshow.org, or To register for the BBQ Competition, visit contact Amanda Smith at 800-968-9668. To register for the Pizza Competition, visit michiganrestaurantshow.org, or contact michiganrestaurantshow.org, or contact Amanda Smith at 800-968-9668. Amanda Smith at 800-968-9668.
MICHIGAN RESTAURATEUR | 16 | AUGUST 2017 CONNECT WITH THE SHOW
Connect with the Michigan Become a fan of the Show Restaurant Show online. on Social Media We launched a new Show website this year – facebook.com/mrashow it’s the hub of all Show information including registration, exhibitor information, and @mrashow seminar schedules. Bookmark it today! michiganrestaurantshow.org @mrashow
REGISTRATION IS OPEN
That’s right! Registration is now OPEN. Simply visit michiganrestaurantshow.org and register today!
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The Michigan Restaurant Association makes doing business easier by letting you take many kinds of payments – credit, check, cash, debit, Clover Go Clover Flex Clover Mobile gift cards, EMV® chip cards, mobile pay and more. All reliably and securely – with every transaction backed by First Data, the world’s Special Lease Offer* leading payments processor. Sign up for Clover Payments and try your device for 60 days with no commitment. Not happy? Just return your hardware for any reason And that’s not all, our Small Business Solutions help you simplify running to get a full refund or terminate your lease with no additional fees. your business, discover new revenue opportunities, and build loyalty. Special Purchase Offer* With a First Data payment processing account, you get: Free Clover Mini with the purchase of a Clover Station $599 Value or $100 processing credit. • Low Rates – By charging less, First Data helps you keep more of each transaction.
• 24/7 Customer Service – Because your business never Clover Mini Clover Station stops, we’re there when you need us. • Security & Reliability – Industry-leading security. We’ve got it. For More information, please contact We can help your business be EMV and PCI compliant. Tom Holda, First Data Business • Global Payments Leader – We help merchants around the Consultant at 810.348.1358 or world with simple solutions that drive success. [email protected]
*Offers expire June 31, 2017. Offers valid for new First Data customers only. Certain restriction and exclusions apply. Merchant account is subject to credit approval. Requires merchant acceptance of applicable terms and conditions. Offers subject to change without notice. First Data is solely responsible for these offers. Offers void where prohibited. For the lease offer, hardware must be returned in good condition within 30 days after cancellation and any refund of hardware costs excludes shipping/ handling. For the purchase offer, Clover Mini and Clover Station require enrollment in Michigan Restaurant Association Merchant Processing Program and an active MRA membership. Qualifying merchants will receive a processing credit which will be applied as a statement credit. Credit will be applied approximately 60 days after account activation. ©2016 Clover Network, Inc. All Rights Reserved.
MICHIGANRESTAURANT.ORG | 17 | AUGUST 2017 Michigan Liquor Control Commission Improving Regulatory Efficiency for Licensees
he Michigan Liquor Control Commission (MLCC) is continuing to review all of our regulatory processes to make the delivery of our services more efficient for the state’s liquor licensees. The Commission remains focused on helping job providers grow the economy while administering T Michigan’s liquor laws to protect consumers. This summer and fall, the MLCC is working platform – the Alcohol Information improvements, the Commission is on the next phase of its license application Management System (AIMS) – will put the administering new laws that aim to give process improvement. The Commission is Commission at the forefront of liquor Michigan customers new opportunities to currently working to make changes to the licensing technology. AIMS is central to our grow their business. Public Act 315 of 2016, licensing investigation process to make sure comprehensive efforts to have a regulatory which took effect in February, expands the we get the information we need to approve system that is fair and efficient. eligibility for conditional licenses. The new licenses while eliminating things we don’t. law has not seen much interest in the form of The launch of our new state-of-the-art In addition to these regulatory process applications, to date. Additionally, another
MICHIGAN RESTAURATEUR | 18 | AUGUST 2017 new law allows Michigan retailers to ship January 1 through August 30 of 2017, the directly to customers in the state and allows number of special licenses applied for, and for third-party facilitators (such as Shipt) approved by the Commission, is 831 more to be licensed to engage in delivery on than in the same period in 2016. behalf of retailers. All of these changes to the MLCC’s oversight The MLCC has also reviewed applications and processes create a regulatory environment for new Secondary Location Permits. that is more conducive to business growth This permit is an extension of the Specially the course of a few weeks from gas station while strengthening consumer protections. Designated Merchant (SDM) license for the We appreciate the constructive and positive businesses who want to take advantage of a sale of beer, wine, or both at the secondary feedback we have received on our liberalized license eligibility standard for SDM location. A new application form features a improvements from stakeholders. The MLCC licenses. The Commission and the staff built-in checklist for applicants to help looks forward to continuing our open continue to process and consider these ensure that each application can be dialogue with Michigan’s restaurateurs and all applications. In addition to this tremendous complete when submitted. of our nearly 18,000 liquor licensees as we influx of applications for SDM licenses, the modernize our services and delivery systems. With a major change in the law that took Commission has seen a huge increase in effect earlier this year, the Commission applications for special licenses (one-day —Andy Deloney, Chairman, Michigan received more than 1,200 applications over licenses for nonprofit organizations). From Liquor Control Commission
MICHIGANRESTAURANT.ORG | 19 | AUGUST 2017 Michigan Legislative Summer Recess Review s summer radiates in Michigan, many are taking time to enjoy all that Michigan offers before saying goodbye to the sun for another nine months. Some may enjoy a picturesque sunset on Lake Michigan with loved ones and explore the trails and endless beauty of Michigan’s Upper Peninsula, A or sip a cold beer from one of our many renowned breweries. Others are simply enjoying the peace and quiet of having the Michigan Legislature remain at recess for a few more weeks.
MICHIGAN RESTAURATEUR | 20 | AUGUST 2017 Before the Michigan House and Senate Though successful in the past, in 2016 the $1.00 of every $4.00 spent at restaurants adjourned for their summer recess, they MRA found themselves facing a major issue. comes as a direct result of travel and tourism. tackled several key policy issues. With 25 While participation levels continued to rise, For example, tourism generates nearly 30 percent of the 99th Michigan Legislative many schools across the state simply could percent of sales for fine-dining locations, 19 Session in the books, below is a brief update not afford to join in the ProStart Program. percent for traditional quick-service on the MRA legislative priorities that saw restaurants, and nearly 15 percent of sales in Solution: A key to the continued success of action before adjournment. fast-casual restaurants. Still overwhelmingly the ProStart Program was seeking additional popular among Michigan voters, PLDS is 500 Foot Rule sources of revenue, not only private dollars, pro-business, and benefits not only Michigan but also state resources. During the 2016 The Issue: Heading into 2017 there were families, but workforce and talent appropriation process, the MRA worked with major concerns across the foodservice and development as well as Michigan schools. key Senate and House members to fight for retail liquor industry as it related to securing state funding to assist in the Michigan’s 500 foot provision. The Michigan Solution: The MRA remains actively engaged expansion and further development of the Liquor Code stated that a retail liquor and committed to ensuring that any legislation ProStart Program statewide. Identified as an license could not be within 500 feet of a negatively impacting the current Post Labor ongoing priority for the MRA, the church or a school unless certain conditions Day School Start provision is defeated. As Association once again took were met. However, due to longstanding previously stated, while successful in steps to ensure the 2016 funding confusion, it became apparent that thousands defeating two proposals in 2015 and level remained intact during the of liquor licenses across the state that 2016, the MRA is working with key most recent budgetary process previously met those conditions were under industry partners to ensure that additional for the 2018/2019 fiscal year. threat of having to surrender their liquor attempts to dismantle the licenses back to the state, which ultimately Status: Due to success PLDS requirement do threatened their businesses. in 2016, the MRA not pass. was ultimately Solution: This quickly became an MRA effective in Status: Currently priority, and the MRA worked with State maintaining there are two Representative Tommy Brann (R-Wyoming) current levels legislative proposals to introduce HB 4169. The legislation sought of funding in (SB 271 & HB 4337), to provide additional clarity, security, and the most which seek to dismantle clear guidelines for MLCC to best handle and recent budget. the success the Post Labor administer applicants within the impacted The ongoing support, which Day School Start Requirement has 500 feet, as well as current licensees that have was included in the K-12 and school aid had on Michigan’s economy and Michigan’s a license within the 500 foot requirement, all portion of the budget ,was signed by workforce. while protecting church and school rights. Governor Snyder on July 14, 2017 SB 271, which was voted out of the Senate Status: On August 15, 2017, the Michigan Post Labor Day School Start Committee on Education this past March, Legislature passed HB 4169, which was The Issue: In 2006, the Michigan Legislature currently sits on the Senate floor awaiting presented to the Governor for his signature. passed what is commonly referred to as the further action. The MRA is working with key Governor Snyder signed the bill on July 12 “Post Labor Day School Start Requirement” legislative leaders and staff to ensure this and HB 4169 is now Public Act 66 of 2017. (PLDS). This provision required that all legislation remains neutralized. public K-12 schools begin their academic year MRA ProStart Funding In addition, HB 4337 was introduced at the after the Labor Day weekend. Since 2006, this beginning of 2017 and remains in the House The Issue: Talent and workforce key provision has been under attack by a development is a growing concern across the number of entities seeking to roll back this Committee on Education and has yet to see entirety of the foodservice and hospitality requirement and allow local units of any action. Similarly, with regard to the industry. The industry has taken a proactive government and school districts the ability to Senate proposal, the MRA and other allies approach to help alleviate that stress with the disregard this provision and schedule their are working with key House members to continued growth and support of the ProStart school calendar as they see fit. While safeguard our industry from this piece Program. ProStart is a nationwide, 2-year high successful last session, two bills have been of legislation. school program uniting the classroom and reintroduced that seek so dismantle the post The examples above are not the complete industry. It develops the best and brightest Labor Day school start requirement. talent into tomorrow’s restaurant and list of legislation in which the MRA is foodservice industry leaders. In Michigan, 68 Closely linked, the success of the restaurant actively engaged. Please visit high schools and career centers use the and the foodservice industry is directly michiganrestaurant.org to review the ProStart curriculum, with more than 5,000 associated to the success of travel and tourism 2017/2018 MRA legislative priorities students participating. within Michigan. Figures demonstrate that as well as other pertinent information.
MICHIGANRESTAURANT.ORG | 21 | AUGUST 2017 Capitol Correspondence Representative Chris Afendoulis
As a small business owner, what has shaped your views on the policy making process? Since 1947, my family has owned and operated a dry cleaning and tuxedo rental store. For twenty-two of those years we also owned a restaurant adjacent to the cleaners. My family’s involvement in these businesses shaped my view that government’s role in business and economic development is to create an environment in which job creators can thrive. Most small business owners would say that they’re able to best serve their customers, their employees, and their communities when government gets out of their way and allows them to get to work. I share that philosophy.
As a longtime resident of west Michigan, to what do you attribute the continued growth and success, and how do you believe that will impact the foodservice industry in your area? In short, it is the tremendous philanthropic spirit that envelops west Michigan. We are fortunate to have many individuals and organizations who are invested in the long-term success of our community. We benefit from community-oriented business leaders who recognize the need for collaboration between business and government. Our region has always had a great entrepreneurial spirit. I believe that this spirit has continued to drive growth and innovation, investment and reinvestment, as well as economic development. Foodservice has been such a big part of our growth over the past decade – from our burgeoning craft breweries and brewpubs, to great family- owned restaurants. Grand Rapids was recently named one of the top destinations for food and drink in the entire world. There’s no question that this incredible growth wouldn’t be possible without entrepreneurs in the foodservice industry and their willingness to take risks and live out their passion here in west Michigan. During your tenure in the Legislature have you developed any relationships with local restaurateurs that help you understand how a given piece of legislation will affect him or her? If so, whom?
MICHIGANMICHIGAN RESTAURATEURRESTAURATEUR | | 2222 | | AUGUSTAUGUST 20172017 I make it a point to keep an open line of As I mentioned before, I feel it’s important chili dog, and burrito. Unfortunately, I’m a few Capitol communication with small business owners that we create an environment where business years older, and The Glass Hut is long gone. and operators across my district, and can thrive. From the appropriations It’s nearly impossible for me to pick a favorite restaurateurs are a large part of that group. perspective, I advocate for a competitive and today, especially with so many incredible When the Legislature is considering bills that fair business tax structure. I spent two years as options in greater Grand Rapids. In my Correspondence will have an impact on the foodservice chair of the Appropriations Subcommittee on district, I’m particularly fond of Rose’s in East industry, I communicate with restaurant Licensing and Regulatory Affairs, where I Grand Rapids. It’s a wonderful place to have a Representative Chris Afendoulis owners and operators to get a better feel for focused on ways to eliminate red tape for meal with my family (and you can’t beat the how the legislation would affect them. The business owners and streamline our regulatory view of Reeds Lake). I love their pizza and MRA is a great resource for us both in Lansing processes. I was especially pleased that we pasta dishes. and at home. The fact is that nobody is a were able to avoid increasing liquor license better advocate for restaurants than those fees during my tenure. I believe that we’ve people on the front lines of the service made some progress in the past few years, but industry. Their input and opinion is extremely there’s still plenty of room for improvement. valuable to me. What is your favorite restaurant As a member of the House and your favorite meal? Appropriations Committee for your When I was young, my favorite first two terms, what are some restaurant was always my family’s restaurant, The Glass Hut. We items you feel are being had a great olive burger, incorporated that help not only the
business community, but the foodservice and hospitality industry as well?
MICHIGANRESTAURANT.ORG | 23 | AUGUST 2017 Ask the Experts PROFESSIONAL GUIDANCE AND INFORMATION IS PROVIDED BY LEADING INDUSTRY PARTNERS.
MICHIGAN RESTAURATEUR | 24 | AUGUST 2017 Experts PROFESSIONAL GUIDANCE AND INFORMATION IS PROVIDED BY LEADING INDUSTRY PARTNERS.
Kelly Allen, Adkison, Need, Allen & Rentrop PLLC
What is the status of the law Q regarding the “500 Foot Rule”? While application procedures of the 500 Foot Rule have not changed, the Liquor Code was recently amended, and there is A litigation pending regarding the Rule. The theme of this issue of the Michigan Restaurateur is the “Law”. The so-called 500 Foot Rule has been a part of the legal fabric of Michigan’s Liquor Code since 1949. Continued on p26
MICHIGANRESTAURANT.ORG | 25 | AUGUST 2017 Since that time, every reader who has applied hold a hearing. If the church or school does not Thereafter, the MLCC filed its appeal to the for a Class C license has been asked the object, the letter is to be disregarded. Michigan Court of Appeals. All parties have question, is there a church or school within 500 various claims. But at the crux of this litigation is feet of your proposed location? If the answer is If the church or school does not object within the interpretation of the 500 Foot Rule. Can yes, then the applicant must be very cautious the time period, the license will be issued, there be a Class C establishment within 500 feet about proceeding with plans to open the assuming the applicant is otherwise qualified. of an objecting church or school, or not? The restaurant. Caution is necessary because the church contends that there cannot. The MLCC law allows churches and schools, located within If the church or school files a timely objection, and the dance club contend that there can. 500 feet of the proposed location, to object to the MLCC will hold what is called a church or the licensure. In some cases, when a church or school hearing. All parties are given notice, an Should the Court of Appeals rule in favor of the school objects, the Michigan Liquor Control opportunity to be heard and represented by church on this issue, applicants for new or Commission (“MLCC”) denies the application counsel. These hearings are held before the full transfers of Class C licenses will be in a for licensure. In other cases, the MLCC waived board of Administrative Commissioners, and situation where they could never be that close the objection of the church or school and are governed by specific standards. The to a church or school if the church or school allowed the licensure. applicant has the duty of proceeding and it is objected. their job to demonstrate, by “competent, The MLCC, applicants, and attorneys practicing material, and substantial evidence that a waiver Another issue in the court cases is the meaning in this area have routinely navigated the 500 of MCL 436.1503 would not adversely affect of the language in the statute referring to “other Foot Rule without much controversy, based the operation of the objecting church or school licenses” pertaining to the application of the upon procedures set forth in the Liquor Code. under administrative rule R. 436.1963.” waivers. The legislature recently cleared this up, The procedure, to a layperson, is as follows. such that the 500 Foot Rule does not apply to After the hearing is held, the MLCC will any outstanding licenses issued before March 1, The applicant buys or leases a building to approve or deny the license. The aggrieved 2017, and clarified that the MLCC can waive operate a Class C license. A Class C license party has the right to appeal the MLCC’s the 500 Foot Rule for all classes of licenses. allows for the sale and service of beer, wine, and decision. Sometimes the process does not stop spirits for consumption on the premises. The there, as either party can appeal the MLCC’s Stay tuned, this Court of Appeals decision may applicant files its application for a new license final decision to a court of law. affect the way you locate your next business! or the transfer of an existing license to its But always consider this, know your proposed location. Once the application is Recently, after holding a church and school surroundings. When looking at a new site, reviewed by the MLCC, it is assigned to an hearing, the MLCC denied the applicant’s determine if there is a church or school within Investigator who physically goes to the site to transfer of a license to the location. The school 500 feet. The best way to handle any determine if there is a church or school within is a charter school in Detroit; the applicant is a relationship is to deal with it directly. Go over 500 feet. dance club. The dance club appealed the and visit the pastor or the principal. Tell them MLCC’s decision to the full administrative what you plan to do and how your operation Pursuant to the statute, the measurement is board of the MLCC. At that stage, the MLCC will be a benefit to their membership. If there conducted in a very specific way and is not reversed its prior decision, approving the are concerns, ask to attend a meeting of the done “as the crow flies”. If the MLCC license for the dance club. Subsequently, the church or school to explain your concept, your Investigator finds that there is a church or school filed a lawsuit in Wayne County Circuit safety precautions, your hours, and how your school within 500 feet of the proposed Court. In September of 2015, the Court held establishment will be a part of the community. location, he or she reports back to the licensing that the MLCC followed all of the procedures The last thing you want to happen is to be unit in Lansing. set forth in the law, but also that a waiver of financially committed to a purchase or lease the 500 Foot Rule is NOT permitted by the and not be able to obtain a license because of Thereafter, the licensing unit sends a notice to statute and rules. Essentially, the Court found a church or school objection. the church or school, with a copy to the that if there is a church or school within 500 applicant, essentially stating that there is a feet of the establishment, and a church or pending application for a retail liquor license school timely files an objection, the MLCC within 500 of the church or school. The church must deny the application. The law does not or school has 15 days to object to the issuance permit the MLCC a waiver over the church or of the license, in which case the MLCC will school’s objection.
Mark Burzych, Fahey Schultz Burzych Rhodes PLC
What is the update on the joint (AI) on joint employment and to find joint employer status in employer issue? independent contractors. Recall more situations under both the Q that in February 2016, the Fair Labor Standards Act On AUGUST 7, 2017, the U.S. Obama Administration DOL (FSLA) and the Migrant and Secretary of Labor, Alexander Acosta, announced that the agency Seasonal Agricultural Worker A announced the withdrawal of the U.S. planned to examine dual Protection Act (MSPA). In that Department of Labor’s (DOL) Wage employer relationships very DOL AI, the DOL identified the and Hour Administrator’s Interpretations closely, with an apparent intent two most likely scenarios where
MICHIGAN RESTAURATEUR | 26 | AUGUST 2017 joint employment typically exists, vertical joint employers, particularly franchisors, can seek employment and horizontal joint to avoid a joint employer relationship with its employment. Briefly, vertical joint franchisees. In Browning-Ferris, the NLRB employment is where there may be an found that merely having the authority to IS YOUR intermediary employer, such as a staffing control the terms and conditions of an agency. Horizontal joint employment is where employee’s employment may invoke joint BUSINESS READY the employee has two or more separate, but employment status, effectively abandoning FOR THE related employers, raising the issue of whether any previous requirement that an employer the DOL had its sights set on the franchise be required to exercise direct and NEXT STEP? industry. In the Obama Administration DOL immediate control. IAs, the agency adopted a new test for determining joint employment - if, due to the While each case is fact intensive, employers economic realities of the employment seeking to avoid a joint employer relationship relationship, a joint employment relationship under the NLRB’s current standard should be exists. That was in stark contrast to the careful not to reserve or exercise direct or traditional test for joint employment - if the indirect control over matters such as: hiring, employer exercised direct control over the firing, discipline, supervision, wages, hours, employee’s workplace. benefits, number of workers, scheduling, seniority, providing daily assignments and Importantly, the AUGUST 2017 rescission of assigning work, and determining the manner the IA announcing the “economic realities” and method of work performance. Employers test, reestablished the “direct control” standard should also avoid reserving any contractual for determining joint employer status. This right to: direct employees, handling employee announcement reflects the Trump grievances, mandating shift length, authorizing Administration’s return to interpreting and overtime, setting safety rules or production applying federal wage and hour law under the standards, and setting or approving vacation, direct control standard. This standard is holiday, or leave requirements. Other examples applicable to investigations or enforcement of indicators of control suggestive of a joint actions undertaken by the federal DOL, which employer relationship under the current interprets and administers the federal wage NLRB standard include: providing Your customers love your and hour laws. However, the Labor Secretary’s reimbursements for wages and expenses, restaurant. You have a great announcement was very clear that the removal requiring attendance at mandatory meetings, concept and an effective system. of the AIs does not change the legal and prioritizing certain tasks. Of further note, You are very profitable. If you responsibilities of employers under the FLSA, the NLRB has also advised that requirements think it’s time to grow … to as reflected in the DOL’s long-standing regarding: uniforms, initial training, store take that next step … call Fahey Schultz Burzych Rhodes plc. regulations and case law. Similarly, the hours, food preparation, recipes, menu, and announcement does not affect any conflicting décor were not a basis for finding a joint Our experience has helped interpretations of joint employment under employer relationship. Other elements of hundreds of hospitality applicable state laws, or the expanded concept indirect control designed to protect an businesses grow. Our senior of joint employment recently adopted by the employer’s legitimate interest in the quality of lawyers are experts in the legal National Labor Relations Board (NLRB). its products or brand may also be acceptable. and regulatory issues that affect your growth. Whether With regard to the NLRB’s standard, Until further guidance is issued, employers it’s organic or corporate restaurateurs will recall the joint employer should continue to exercise caution in growth, or franchising, we can issue came to the forefront in July 2014, when structuring employment and independent help you find the right growth the NLRB’s General Counsel, Mr. Richard contractor relationships so that such strategy for your needs. Griffin, announced that he authorized relationships are consistent with state law Big or small, we can help you complaints in forty-three (43) unfair labor and the NLRB advice memorandum and plan for growth and implement practice cases that alleged McDonald’s, USA, opinion mentioned above. Though DOL has a growth strategy. We can LLC was a joint employer with its franchisees. withdrawn its informal guidance, both state help you take the next Since the McDonald’s complaints were and the NLRB’s standards remain alive step. Successfully. Efficiently. authorized, NLRB has issued an instructive and well. Economically. advice memorandum concerning whether Freshii Development, LLC (Freshii), We will continue to monitor this situation for For more information, contact franchisor of a fast-casual restaurant chain, was any forthcoming DOL opinion letters and the Mark J. Burzych | 517-381-0100 a joint employer with its franchisee under the Trump Administration’s recent nominations to [email protected] National Labor Relations Act and at least one fill vacancies on the NLRB Board, which other influential joint employer decision in could swing the political ideology of the Browning-Ferris Industries of California, Inc. v five-person NLRB Board for the first time Sanitary Truck Drivers and Helpers Local 350. since 2009. If you have any questions or concerns related to the DOL’s AUGUST In the Freshii advice memorandum, the announcement, or the NLRB’s joint employer NLRB concluded no joint employer standard, please do not hesitate to contact us relationship existed between Freshii and its at 517-381-0100. franchisee, and provided guidance on how Continued on p29
MICHIGANRESTAURANT.ORG | 27 | AUGUST 2017 Cheers.
Cheers... At Your Service WhetherWhether you own or operate a restaurant, bar, conveniconveniencee store, hotel, golf course, bowling alley, gas station, wholesale winery, brew pub, or any other retail or wholesale outlet, our legal team can help you purchase, maintain, transfer or sell your liquor license and/or business. Contact a lawyer at our ofce to learn more about our experience with alcoholic beverage regulation.
39572 Woodward Avenue, Suite 222 Bloomfield Hills MI 48304 Telephone: (248) 540-7400 Fax: (248) 540-7401 www.ANAfirm.com Matthew Disbrow, Honigman Miller Schwartz and Cohn LLP
What is “side work” and • Employees must customarily With regard to the 80/20 rule, the DOL’s why can’t tipped and regularly receive more than Field Operations Handbook specifically states Q employees spend more $30 per month in tips. that a tipped employee may not spend more than 20 percent of their than 20 percent of his or her worktime on worktime performing • The employer must pay the non-tipped work. For instance, if servers spent cleaning or other “non- minimum cash wage (currently more than 20 percent of their time washing tipped” duties? $3.38 in Michigan). dishes, cleaning, unloading stock, or performing any other “back of the house” • The additional amount claimed The “side work” work, the employer could inadvertently by the employer as a tip credit conundrum is a trap that violate the tip credit rules. A catches many unwary cannot exceed the difference restaurant owners. “Side work” between the minimum required So, how do employers with tipped employees refers to certain duties that the cash wage and the current ensure compliance with the 80/20 side work U.S. Department of Labor (DOL) has minimum wage (currently the maximum rule? There is no one-size-fits all answer. indicated should not be performed by tipped Michigan tip credit is $5.52 per hour); Some employers closely monitor the work employees on a regular or customary basis. being performed regularly by tipped This “non-tipped” side work is carefully • The tip credit claimed by the employer employees to make certain that non-tipped regulated and must be limited to no more cannot exceed the amount of tips actually side work does not comprise more than 20 than twenty percent (20%) of the tipped received by the tipped employees – and the percent of their time. This can be difficult to employee’s worktime. Sometimes called the sum of tips and cash wages combined must determine however, and formal time studies “80/20” rule, an employer can inadvertently equal at least the standard minimum wage. may be needed to ensure compliance. violate these tip credit laws by allowing tipped • If employees do not receive sufficient tips, Additionally, managers should take care to employees to engage in side work more than the employer must pay additional verify that employees are performing work 20 percent of their time. Such violations can compensation to employees to ensure that consistent with their job descriptions – and lead to loss of the tip credit – exposing the their total compensation for all hours those job descriptions should be carefully employer to substantial back pay liability. worked equals at least the standard drafted and limited to bona fide tipped work. While the 80/20 rule seems straightforward, minimum wage. Other employers take a “dual job” approach. where does it come from and what does it • All tips received must be retained by Under this model, employees typically will really mean in practice? To answer those employees except where there is a valid tip track both the amount of time they work questions, we must dig deeper into the pooling arrangement. performing tipped duties, and the amount of technical requirements of the tip credit laws. time spent on non-tipped jobs. Employers Both state and federal law permit an employer • Employees must receive proper notice of would only take a tip credit against the time to pay tipped employees a lower minimum the tip credit rules, as well as all tip pools spent performing bona fide tipped work. cash wage when certain requirements are met. that may apply to their work. Conversely, employees would be paid at least (See U.S.C. § 203(m) and MCL 408.414d). the standard minimum wage, and no tip For Michigan employers, the 2017 minimum • Employees must be employed in a position credit would be taken for time spent on cash wage for tipped employees is $3.38, and that customarily and regularly receives tips non-tipped work. employers may take a tip credit of up to $5.52 (e.g. servers, bartenders, bussers). per hour against the regular Michigan Obviously, these tip credit rules are very minimum wage (which, for 2017, is $8.90). • Importantly, tipped employees cannot technical. Moreover, the DOL is closely spend more than 20 percent of their time monitoring the restaurant industry for However, employers cannot take advantage on non-tipped side work (the 80/20 Rule). compliance. Therefore, it is acutely necessary of this tip credit just because an employee for all restaurant owners to closely audit their receives some tips. There are numerous If an employer fails to meet any of the above tip credit and tip pool processes, including the restrictions relating to the use of the tip requirements, it could lose the right to take amount of time tipped employees regularly credit laws. The following are just some of the tip credit and may be required to pay spend on non-tipped work. The industry is the requirements that employers must affected employees the difference between the littered with restaurant owners who fell prey establish before taking a tip credit against cash wage they received and the standard to this side-work pitfall. minimum wage: minimum wage for the entire time period at issue (up to the applicable statute of limitations).
MICHIGANRESTAURANT.ORG | 29 | AUGUST 2017 MRA ESF Awarded MICHIGAN RESTAURANT ASSOCIATION EDUCATIONAL SUPPORT FOUNDATION Allen Foundation Grant
he Michigan Restaurant Association Education Support Foundation (MRA ESF) has been awarded a grant from the Midland, MI based Allen Foundation. The Allen Foundation, named in honor of William Webster Allen, provides funding “to projects that primarily benefit programs for human T nutrition in the areas of health, education, training and research.”
MICHIGAN RESTAURATEUR | 30 | AUGUST 2017 With these priorities in mind, the MRA ESF ProStart nutrition program and the Gleaners has partnered with Gleaners Community Cooking Matters program. Foodbank to incorporate the Michigan ProStart nutrition competition into a variety Healthy and affordable meals for children of events and outreach efforts focusing on has been trending in the restaurant industry nutrition for adolescents and their families. for quite a while, and this grant will afford With the partnerships and funding now the industry a glimpse of what young people secured, the next step is to finalize the plan of The nutrition program and competition are want to eat and what future chefs will be action and timetable for each piece of our focused on USDA nutritional guidelines of creating. Whether it is an executive chef or program. One important step is to provide the MyPlate program. Along with these home chef, these recipes will only add to the onsite cooking demonstrations at the USDA guidelines, the MRA ESF will utilize ever-growing supply of healthy options for Gleaners mobile food pantries. Michigan the Share Our Strengths’ Cooking Matters™ children and their families. ProStart students will apply their recipes to nutritional educational program. Gleaners has the pantry items so families receiving the food The partnership with Gleaners was explored implemented the Cooking Matters program can see how to prepare the nutritional meals. throughout southeast Michigan since 1995. nearly a year ago, as a way to showcase the Michigan ProStart nutrition competition, as In addition to the mobile pantries, the recipes Merging the two programs provides a well as provide a meaningful and tangible will be disseminated through the brick and well-rounded approach to nutritional result within the community. Gleaners Food mortar pantries and soup kitchens. And awareness. The Michigan ProStart nutritional Bank’s mission statement says it all: finally,in addition to hard copy recipe cards, guidelines allow students to create and the MRA ESF will have them available for “We exist to provide households with access prepare delicious and healthy food; while the digital download. Cooking Matters programs provides students to sufficient, nutritious with tools and information about staying food, and related within budget and providing practical recipes. resources. We MEMBER TO MEMBER OFFER accomplish this Construction & Maintenance for Restaurants An exciting component of this grant is the through collaboration, continuous involvement of the young men efficient operations, and women who will participate. From recipe education, and development to cooking demonstrations, the innovative solutions to students are involved and responsible for each achieve a hunger-free Just a few of our past and current clients: outcome: recipe, budget, nutritional facts, community in and demonstration. Each aspect of the southeast Michigan.” program allows the students to move www.ghpastor.com | Phone: 734-522-3800 seamlessly between both the Michigan Fax: 734-458-1988 | 34018 Beacon, Livonia, MI 48150
MICHIGANRESTAURANT.ORG | 31 | AUGUST 2017 Are you a chef or restaurant operator that is currently using techniques that require a
• Canning • Sous Vide • Fermentation • Smoking • Curing • Pickling • Charcuterie • Infusion he procedure for a acquiring a variance has been streamlined for those that utilize any T of the methods listed above or other similar The MRA and MDARD have designed this approach techniques. with top industry chefs and food safety experts. The Michigan Restaurant Association (MRA), in Training will explain and define the new procedure for partnership with the Michigan Department of requesting and proposing for a Processing Variance. Agriculture and Rural Development (MDARD), is hosting free training on the new approach for a LUNCH WILL BE PROVIDED Special Processing Variance.
Processing Variance Proposal Training Information 9:30AM - 3:30PM
Ann Arbor - June 18 Traverse City - September 12 Location - Washtenaw Community College Location - Grand Traverse Health Department 4800 E. Huron River Drive 2600 Lafranier Rd Ann Arbor, Ml 48105 Traverse City, Ml49686 Grand Rapids - May 23 Detroit - October 3 Location – Kent County Health Department Location - Granite City Brewery 700 Fuller Ave NE, at Detroit Renaissance Center Grand Rapids, MI 49503 100 Renaissance Center Ste. 1101 Marquette - June 20 Detroit, MI 48243 Location - Marquette Ramada Parking: $5 with Marriott Valet 412 West Washington Street Lansing - November 6 Marquette, Ml 49855 Location - Michigan Restaurant Association Headquarters Mt. Pleasant - August 8 225 W. Washtenaw Location - Comfort Inn Mt. Pleasant Lansing, Ml 48933 2424 South Mission Parking: $10 per day Mt. Pleasant, Ml 48858
EVENT REGISTRATION REQUIRED Contact Nate at 800-968-9668 or at [email protected] MICHIGAN RESTAURATEUR | 32 | AUGUST 2017 • Fermentation • Pickling
Add Authentic Smoked BBQ to Your Menu!
CALL OR VISIT OUR WEBSITE 800-860-1516 • MillerScales.com MILLER SCALES AND FOOD MACHINES, INC. MICHIGANRESTAURANT.ORG | 33 | AUGUST 2017 Name: JAKE WILLIAMS
organization: GLEANERS COMMUNITY FOOD BANK
Featured Chef: JAKE WILLIAMS
MICHIGAN RESTAURATEUR | 34 | AUGUST 2017 When did you know the year. I love to cook with asparagus, All expenses paid what country are you you wanted to be a chef? fiddlehead ferns, morel mushrooms, cherries touring, what food are you eating in that area? I can’t remember a time when I didn’t cook. and blueberries, and of course trout and lamb. Australia, Melbourne, and Perth for wine, I made my first cake when I was very young. I could keep listing ingredients that are great lamb and seafood. It was horrible and as hard as the table, but in Michigan, but I don’t know if you’ll have I learned from my mistake and made a enough room to list them all. How to you keep your staff engaged? better cake the next time. I have been Hardest item you have ever cooked? The staff at Gleaners don’t require motivation. cooking ever since. I am fortunate to work with some of the best Poached eggs for 2,000, prepared out of a people in the industry. How did you train to be a Chef? mobile kitchen during a sandstorm at the I was fortunate to work with several talented Mazda Raceway - Laguna Seca in California. Advice for young chefs? chefs and learn many different styles of The one thing you have never Go work in a lot of different kitchens. Work cuisine. After 13 years working in the culinary cooked but wish you could? for free if you need to, and work with many world, I went back to school and got an different culinarians. Don’t stop learning. associate’s degree from Macomb Community Emu. Great chefs aren’t complacent, they are College in culinary arts. Where do you get your inspiration? constantly learning new techniques and pushing their comfort levels. ACF certification? I cook and eat from the bounty of Michigan. Certified Executive Chef This guides most of my inspiration to achieve Experiences? great combinations of flavors. One of the best experiences a young Do you compete? How do you stay current on culinary trends culinarian can have is to travel and cook. Get Yes, I have competed in several ACF and new techniques? out of your comfort zone and travel and cook competitions in the United States as well as and eat, eat everything. the IKA Culinary Olympics in Erfurt, I travel to other cities in the US and try to Germany and Expogast – Culinary World make at least one trip every other year to a Places to volunteer? Cup in Luxembourg City, Luxembourg. different county. I attempt to experience as Gleaners Community Food Bank’s – Cooking many new cuisines as possible. Matters Program is always looking for Favorite item to cook and Most essential item in the kitchen: volunteers to teach families how to cook. If favorite Michigan product to cook? you’re interested in volunteering please reach I love the diversity of Michigan produce; the Knife. out to http://www.gcfb.org/volunteer_ seasons allow for a huge variety throughout cooking_matters to volunteer in Michigan.
MICHIGANRESTAURANT.ORG | 35 | AUGUST 2017 LOCAL MICHIGAN MANUFACTURER ONE STOP SHOPPING IN HOUSE DESIGN CONSULTANT FULL RESTAURANT LAYOUTS
6100 HIX ROAD 734 722 1595 WWW.PREMIERMI.COM WESTLAND MI 48185 866 883 2484 [email protected]
Restaurant Space Available for Lease! at Popular Recreation Center
The City of Trenton is soliciting proposals from interested, qualified parties for the operation of a Restaurant puruant to a lease within the Kennedy Recreation Center.
All proposals shall be submitted to the City Clerk of the City of Trenton, 2800 Third Street, on or before Tuesday, Septembeer 5, 2017 at 10 a.m. The Request for Proposal documents are available at www.trentonmi.org
For Info: (734) 675-7300
MICHIGAN RESTAURATEUR | 36 | AUGUST 2017 We Hope to “Catch You” at the 2 0 1 7 P R O G R E S S I V E D I N N E R Enjoy an evening stroll to four of Mainstreet Ventures’ finest restaurants in Ann Arbor. The Progressive Dinner includes hors d’oeuvres at Gratzi and Palio, Maine lobster entree at Real Seafood Company and dessert at La Dolce Vita. Delicious wines are featured with each course and a unique silent auction caps off the event. Monday, September 25 Ann Arbor 6:00 p.m. Tickets: $250/person
For Tickets or Sponsorships: Contact Alyssa Harasim at 517-377-3928 or [email protected] Let’s “Catch You” at the Progressive Dinner in Ann Arbor! troll through the streets of Ann Arbor Monday, September 25, for the MRA NRA Progressive Dinner. Beginning at 6:00 P.M., guests will have the opportunity to visit four Mainstreet Ventures’ restaurants, enjoying specially selected edibles and wine pairings at each location.
SAt Gratzi, the first stop, guests will savor the Dolce Vita, and the always popular continue efforts in Michigan and in chefs amuse-bouche appetizers and unique silent auction. Washington D.C. cocktail offerings. Palio, our second destination, is where delectable antipasti will Proceeds from this event will be directed to The cost to attend the Progressive be served. Our third stop, Real Seafood the National Restaurant Association’s Political Dinner is only $250 per person. Company, will serve the main course entrée, Action Committee (NRA PAC). The National For more information - or to register - which includes delicious Maine Lobster and Restaurant Association’s effectiveness has please visit michiganrestaurant.org or other mouth-watering table fare. Finally, the saved the industry billions of dollars, and your call 800-968-9668. night ends with ambrosial desserts at La generous support of this event is needed to
MICHIGAN RESTAURATEUR | 38 | AUGUST 2017 FeaturedProgram
® The Impact a Data Breach Could Have on Your Restaurant eventy percent of data security breaches are targeted at small businesses or particular industries1, and it’s rare that the business itself discovers the breach. Most events are detected by a law enforcement agency or a third party, such as a bank or a card association, that notices a rise in fraud that can be S traced back to a specific merchant. When a breach of payment data is reported (or even suspected), it kicks off a series of unavoidable and costly actions:
• A mandatory forensic examination: have been used in actual fraud cases. The numerous indirect and non-monetary The card associations require that • Liability for fraud charges: Many consequences can be equally or even more a merchant suspected of having a merchants assume they have no damaging to your business: data breach undergo a forensic liability for the fraudulent use of examination to determine if a • Loss of customer confidence and trust. payment cards after a data breach. breach has actually occurred and, This is not necessarily the case; as of • Damage to your brand and good business if so, to what extent. You will need to October 1, 2015, the liability for reputation, especially as word travels hire an outside examiner to conduct the fraudulent POS transaction may shift to quickly through social media and review investigation, which may last from days to merchants who don’t accept EMV chip sites. weeks. This examination may require the cards. EMV cards, also known as smart shutdown of your point-of-sale system • Considerable time that you and other cards or chip cards, make it virtually during that time in order to preserve employees will have to devote to dealing evidence. impossible for thieves to present a with and recovering from the breach event. counterfeit card at the point of sale. That’s • Notification of customers: Most states because with every transaction, the EMV • Loss of payment card privileges, meaning require that customers, and in many cases card gives the card reader a unique, secret your business will not be permitted to accept the state attorney general, be notified if code that validates the card as authentic. It’s debit and credit card payments if the card financial information is suspected of being easy to think of the chip as a guard inside associations refuse to do business with you. compromised in a data breach. Depending the card, preventing a phony card or fake on the number of customers and their Considering these various significant impacts, transaction at the point of sale—protecting locations, the process of sending it’s critically important that your business your business against fraud notifications may cost thousands of dollars. security strategy keep pace with the evolving What’s more, you may have to send written • Card replacement costs: Card issuers may threat of cybercrime. letters to each customer multiple times to require that you pay the cost of reissuing ensure adequate communication with them. debit and credit cards of those customers Clover Security from First Data is a state-of- whose data has been compromised. the-art security package that helps protect • Credit monitoring for affected customers: You may be required to provide up to a • Upgrade or replacement of POS system: your business from the hackers and malicious year’s worth of credit monitoring and/or Depending on what is uncovered to be the software that threaten your business. And counseling services to customers affected source of the breach, you may have to invest now, with added functionality, it’s even more by your breach. in upgrading or replacing your POS system, powerful. Clover Security makes it easier than ever to keep your business safe, so you can • PCI compliance fines: As noted in a 2015 including servers, software and/or card focus on running your business. report by Verizon, “Of all the data breaches swipe devices. that our forensics team has investigated over • Reassessment for PCI compliance: Once For more information, contact Tom Holda, the last 10 years, not a single company has you have repaired or replaced your POS First Data Business Consultant at been found to be compliant at the time of system, in order to qualify to accept 810.348.1358 or [email protected] the breach.” If the forensic investigation payment cards again, you must undergo a shows that your business was not in complete PCI assessment by an external 1Tegan Blackburn, LLC, National Cyber compliance with the industry regulation at qualified security assessor (QSA). Security Recognition, October 2014 the time of your breach, the card associations and/or your acquiring bank may levy fines When all is said and done, the direct costs of a *This post was originally published by First against your business, especially if the cards data breach for a restaurant can be very costly. Data. © 2016 First Data Corporation. MICHIGANRESTAURANT.ORG | 39 | AUGUST 2017 A Recipe for Savings
Restaurants can save energy and money with rebates from Consumers Energy
onsumers Energy for Business knows trade shows are great places to learn insider tips and ideas relevant to your industry. The 2017 Michigan Restaurant Show is no exception. Workshops, presentations and seminars are great opportunities to learn about new products and strategies that C can help restaurants and food services businesses succeed. And since energy affects just about every aspect of your kitchen operations, it’s safe to say energy efficiency is becoming an important topic at these trade shows – which is where Consumers Energy can assist your business. Many restauranteurs are beginning to can optimize their energy dollars. manager for energy efficiency. “They save look at energy from a more strategic energy and money, but they also improve the perspective. Whether it’s including energy- “A lot of restaurant owners are looking to quality of the environment for their customers efficient technologies in their original be more competitive in their businesses at the same time.” restaurant design plans or leveraging rebate and to provide a better dining experience opportunities by upgrading to energy- for their customers, so energy efficiency is a There are a number of energy efficiency efficient lightwing and kitchen equipment, win-win for many of them,” said Bob Mihos, incentives provided by energy companies there are various ways restaurant operators Consumers Energy small business program designed specifically to help restaurants and
MICHIGAN RESTAURATEUR | 40 | AUGUST 2017 A Recipe SavingsEnergy
commercial kitchen managers reduce their STAR® oven, for example, can net up to apply the rebate directly to the final cost. energy use and save money. Overall, since $1,750 and reduce energy costs up to Restaurant owners can also choose their 2009, Consumers Energy has served around 30 percent. own contractors and handle the application 6,638 unique customers in the commercial themselves through Consumers Energy. restaurant category in all programs – paying Even small measures, such as replacing seals out $8.8 million in rebates. In some cases, on refrigerators, installing occupancy sensors “The restaurant owners really enjoy that we those rebates covered up to half the cost of and replacing old incandescent lights with work with them on these types of programs. the upgrades. new LEDs can save money and qualify for But at the end of the day, they really want to rebates, Mihos added. stay competitive, improve their bottom line Among the more popular upgrades for and improve their customer experience,” restaurants are: “Our customers are primarily benefiting Mihos said, “and the Consumers Energy from lighting upgrades on the electrical side; • Energy-efficient LED lighting and high- business energy efficiency program definitely and on the gas side, they’re seeing a lot of helps them do that.” efficiency water heaters savings with new energy-efficient water heater • ENERGY STAR® ovens, flexible batch upgrades,” Mihos said. So let’s do business. Together. For more broilers and commercial conveyor ovens information on Consumers Energy Rebate programs are easy to use, as most smart energy efficiency programs, visit • Energy-efficient HVAC/air energy companies have an approved list handling systems ConsumersEnergy.com/startsaving, or call of contractors who can manage the rebate 877-607-0737 to learn more about energy Consumers Energy rebates on an ENERGY application, perform the installations and efficiency savings.
MICHIGANRESTAURANT.ORG | 41 | AUGUST 2017 U.P. Edition We Are the MRA Behind the Scenes
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1 Our family has owned Beef-a-Roo since 1970 and it has continued to be a family operation with each of my siblings owning a portion of the Beef-a-Roo company.
Owner Name: Cami Lafayette, Kathy Gravel, 2 We were recently voted Best Fries in the U.P. Ron Frailling & Jill Carriere 3 Beef-a-Roo employs a number of Northern Michigan University Company: Beef-a-Roo (R and G Enterprises) students that are a key component to the success of the restaurant. City: Marquette 4 We offer a classic drive-thru experience for made-to-order food. Year Founded: Established In 1968 – family purchased in 1970 5 In addition to our regular menu, we also offer seasonal specials that MRA Member Since: 1998 vary by location that are popular among guests. Many specials have a loyal following within the community. What’s your restaurant’s niche/specialty? Our fries – we have a “secret” seasoning that we have won local awards for. Why is the MRA important to your business? Being a member provides us with many resources beneficial to us. The MRA keeps us up-to-date on what’s happening in the state legislature that will affect us. They also promote policies that will benefit the restaurant industry. MICHIGAN RESTAURATEUR | 42 | AUGUST 2017 U.P. Edition
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1 Food is “fresh, generous, scratch-made, comfort-style” The Brownstone Inn with interest. 2 We have local food on the scene. Owner Name: 3 We offer an exceptional beer list featuring UP Jeffrey Van Bremen, and Michigan craft. Deborah Molitor Company: Brownstone Inn 4 remarkable staff retention, participation and investment. City: Au Train, MI 5 Our spot is unique being in the UP and on the big lake. Year Founded: 1946 (1991 under current ownership) Website: BrownstoneUP.com MRA Member Since: 1991
What’s your restaurant’s niche/specialty? Lunch & Dinner, casual with full bar
Why is the MRA important to your business? The MRA is an information and training resource on numerous pertinent topics for operations and personnel issues.
MICHIGANRESTAURANT.ORG | 43 | AUGUST 2017 U.P. Edition
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1 Family business since 1982. Four generations have worked or currently work in the business. John & Starr started the business with Stonehouse of Escanaba John’s parents Bill & Shirley. Our two sons are now both involved as co-owners of the business. John W. is a chef de cuisine and manages Owner Name: : John & Starr Romps the kitchen. Matthew manages the bar & the dining room in the front John W. Romps of the house. Our grandchildren also work here as dishwashers, Matthew Romps bussers, bartenders & cleaning staff. City: Escanaba MI 2 We have a huge team of long term employees who are experienced, Year Founded: Present owners since 1982. loyal, & helped to build the business over the years. Most full time Website: www.StonehouseEscanaba.com employees have been here over 15 years and some as many as 25 plus. MRA Member Since: 2016 3 We installed a wood fire grill about 5 years ago to add to the quality of our menu. What’s your restaurant’s niche/specialty? 4 We have an extensive menu with all quality ingredients. We run Our business niche is quality food at reasonable prices features nightly including fresh fish flown in from Hawaii. We try to and excellent customer service. keep our regular customers coming back by adding variety to the menus. Our lunch menu features a plate special, a soup & sandwich Why is the MRA important to your business? special & we also offer a unique BUILD YOUR OWN Gourmet Salad
It is important to us that the MRA looks out for us 5 We are a local favorite and conveniently located for tourists. We have in Lansing and encourages legislation that favors our been consistently voted the #1 restaurant for well over 20 years. industry while discouraging excessive regulations on restaurants.
MICHIGAN RESTAURATEUR | 44 | AUGUST 2017 U.P. Edition
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1 Family-run establishment with low employee turnover – only The Vierling four managers in 32 years. 2 Our brewer, Derek “Chumly” Anderson, is the longest Owner Name: Terry & Kristi Doyle tenured brewer in Michigan. He has only ever brewed at The Company: The Vierling Restaurant & Vierling and has been employed by us for 30 years. Marquette Harbor Brewery 3 We have 10 of our own homebrews on tap and recently added City: Marquette another fermenter to keep up with production. Year Founded: 1883 – reestablished in 1985 4 We serve more whitefish than any other restaurant in by The Doyle’s Marquette. Website: thevierling.com MRA Member Since: 1997 5 After 32 years, we still find the restaurant industry to be ever-changing, but still exciting and rewarding. What’s your restaurant’s niche/specialty? Craft brew pub & fresh Lake Superior Whitefish
Why is the MRA important to your business? The MRA helps to keep us informed of new trends in the restaurant industry and any changing laws. The MRA represents and supports our industry in Lansing. They also provide great worker’s compensation for our business.
MICHIGANRESTAURANT.ORG | 45 | AUGUST 2017 Advertiser Mark Your Index Adkison Need Allen & Rentrop PLLC pg 27 Calendar ANAfirm.com City of Trenton pg 36 & GET CERTIFIED trentonmi.org Detroit Custom Coach pg 48 Onthemovetrucks.com AUGUST 2017 SEPTEMBER 2017 DTE Energy pg 11 August 1 Grand Rapids September 6 Novi Dteenergy.com/savenow ServSafe Food Safety Exam ServSafe Food Safety Exam ServSafe Alcohol Exam ServSafe Alcohol Exam Fahey Schultz Burzych Rhodes PLC pg 28 ServSafe 8-hour Class & Exam ServSafe 8-hour Class & Exam Fsblawyers.com August 2 Alpena September 11 Lansing ServSafe Food Safety Exam ServSafe Food Safety Exam First Data pg 17 ServSafe Alcohol Exam ServSafe Alcohol Exam Firstdata.com ServSafe 8-hour Class & Exam ServSafe 8-hour Class & Exam August 7 Ann Arbor September 12 Grand Rapids George H. Pastor & Sons pg 31 ServSafe Food Safety Exam ServSafe Food Safety Exam General Contracting ServSafe Alcohol Exam ServSafe Alcohol Exam ghpastor.com ServSafe 8-hour Class & Exam ServSafe 8-hour Class & Exam August 8 Novi September 13 Flint Macomb Member Mixer pg 8 ServSafe Food Safety Exam ServSafe Food Safety Exam michiganrestaurant.org ServSafe Alcohol Exam ServSafe Alcohol Exam ServSafe 8-hour Class & Exam ServSafe 8-hour Class & Exam Michigan Restaurant & Lodging Fund pg 2 August 9 Lansing September 18Warren Mrlfund.org ServSafe Food Safety Exam ServSafe Food Safety Exam ServSafe Alcohol Exam ServSafe Alcohol Exam Miller Scales and Food Machines, INC. pg 33 ServSafe 8-hour Class & Exam ServSafe 8-hour Class & Exam MillerScales.com August 14 Detroit September 20 Gaylord ServSafe Food Safety Exam ServSafe Food Safety Exam Premier Furniture pg 36 ServSafe Alcohol Exam ServSafe Alcohol Exam premiermi.com ServSafe 8-hour Class & Exam ServSafe 8-hour Class & Exam Process Variance Training pg 20 August 16 Kalamazoo September 25 Novi Michiganrestaurant.org ServSafe Food Safety Exam ServSafe Food Safety Exam ServSafe Alcohol Exam ServSafe Alcohol Exam ServSafe 8-hour Class & Exam MRA PAC Progressive Dinner pg 37 September 26 Grand Rapids michiganrestaurant.org August 21 Novi ServSafe Food Safety Exam ServSafe Food Safety Exam ServSafe Alcohol Exam Sysco pg 3 ServSafe Alcohol Exam September 27 Lansing Sysco.com August 22 Grand Rapids ServSafe Food Safety Exam ServSafe Food Safety Exam ServSafe Alcohol Exam United Healthcare pg 11 ServSafe Alcohol Exam ServSafe Alcohol Train-the-Trainer Uhctogether.com/mra August 23 Lansing ServSafe Food Safety Exam For advertising information, call 800-968-9668. ServSafe Alcohol Exam
MICHIGAN RESTAURATEUR | 46 | AUGUST 2017 CERTIFICATION FOOD MANAGER CLASSES Michigan Food Law requires in Your Area licensed foodservice The Michigan Restaurant Association establishments to certify (MRA) offers solutions to certification a manager by an accredited across the state. food safety exam. • Alpena • Ann Arbor • Big Rapids Offerings Include: • Detroit • Flint • Gaylord • Grand • 8-hour format with class time, Rapids • Lansing • Novi/Livonia book, and proctored exam • Kalamazoo • Traverse City • Warren • Self-study format with book and proctored exam ® • Proctored exam only ServSafe Food Testing Costs 8-Hour: $125 Member | $195 Non-member ALCOHOL Self-study: $90 Member | $135 Non-member Proctored Exam: $65 Member | $100 Non-member Responsible Alcohol service is valuable to your business, your To register call Chari at 800-968-9668, ext. 3922, or visit us online at michiganrestaurant.org/servsafe. customers, and your community. The National Restaurant Association ® ServSafe Alcohol® program is your ServSafe Alcohol Testing Costs solution for responsible alcohol ServSafe Alcohol® Safety Book & Exam service training. Self-study: $35 Member | $65 Non-member Offerings Include: Train the Trainer: $275 Member | $350 Non-member Online: $24 Member | $30 Non-Member • Self-study format with book and proctored exam • Train the Trainer Program Training at Your Location • Online Course and Exam The MRA offers onsite classes for groups of ten or more students. To schedule training contact Chari at 800.968.9668 x 3922. Food Handler Certification Allergens Training
800-968-9668 • michiganrestaurant.org/servsafe michiganrestaurant.org
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