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Founded in 1933, the Indiana Restaurant represents over 1,600 member restaurant properties and industry-related services companies. It is these members that help make the foodservice industry the nation's largest private sector employer and one of the state’s most politically active and public service oriented industries. Our members are the cornerstone of the Indiana community and economy.

September 2012

State smoking ban triggers flood of complaints By Maureen Hayden for The Herald Bulletin

INDIANAPOLIS - Two months into a statewide smoking ban, the Indiana Alcohol and Tobacco Commission's State Excise Police have fielded nearly 300 complaints about the new law being violated, with allegations ranging from businesses flaunting the law to the improper placement of ashtrays and "no smoking" signage.

But that may be a sign that the law is still in its infancy. Many of the complaints have been dismissed as unfounded or resulted in warning notices to give those covered by the new law time to understand how to implement it.

"Our goal is to get people into compliance with the law," said Cpl. Travis Thickstun, a spokesman for the excise police, one of several agencies responsible for enforcing the law. "But we're still in the education phase. There are still people who need help understanding what the law requires."

The Indiana General Assembly passed a statewide smoking ban earlier this year, but it was laden with exemptions that confuse even those who thought they didn't have to go smoke-free.

Social and fraternal clubs are among the 11 exemptions spelled out in the law. But more than a dozen across the state have been issued warnings by excise police for violating the ban.

That's because the clubs aren't automatically exempt. To be exempt, club members have to take a vote, then file for an exemp-tion that has to be approved by the excise police. Even then, there can be only one smoking room in the club and no one under 18 is allowed to pass through it to go to the bathroom or a non-smoking area.

It's unclear exactly how all the complaints have been resolved. The state excise police, which has only a few dozen officers in the field, hands over some of the complaints to local health departments.

Thickstun said the state excise police have approved about 1,000 exemptions so far for bars, taverns, casinos, cigar bars, and other establishments eligible under the law's rules that allow smoking in some places while banning at others.

Many of the complaints handled by excise police have come through their website, where complaints can be filed online (www.in.gov/atc). They only investigate complaints about violations of the state smoking ban; cities and counties that have their own smoking bans take care of complaints about those local bans.

Many complaints are aimed at businesses that may have allowed smoking where they shouldn't have. But some of those com-plaints have caught those accused of violating the law by surprise.

The management at Hoosier Lanes Strike & Spare in New Albany thought they were in compliance with the law when they cleared the bowling alley of all ashtrays, admonished any errant smokers, and posted the state-approved "no smoking" signs throughout the building and on all public entryways.

"We even put (no-smoking) signs on the bathroom entrances and inside the stalls," said assistant manager Dave Belden said. "We figured that would be the first place they'd cheat."

The bowling alley's managers knew the smoking ban applied to their bar inside the bowling alley. But they didn't think the ban applied to their bar next door, which has a separate public entrance and is only open on Friday nights for karaoke. But it does, as they learned after somebody filed a complaint and a warning citation was issued by the state excise police. It turns out the next-

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Endorsed Providers

Reducing Food WasteThe NRA, with grocery groups Food Marketing Institute and Grocery Manufacturers Association, held another "Food Waste Reduction Team" meeting this month. The group has been meeting since last year to find new ways to cut food waste and divert it from landfills. This month also marks the 20th anniversary of the Food Donation Connection, an NRA partner currently working with 14,000 restaurant locations to donate surplus food to food banks.

For details on either effort contact Chris Moyer, cmoyer@restaurant.org .

For more information on Food Donation Connection, go to http://www.restaurant.org/nra_news_blog/2012/08/hunger-relief-group-celebrates-20th-anniversary.cfm

For more information on Food Waste Reduction Team, go to http://www.restaurant.org/nra_news_blog/2012/08/nra-industry-partners-seek-to-reduce-food-waste.cfm.

Get Involved Locally

The Indiana Recycling Coalition (IRC) is leading efforts to reduce food waste.Their goals are to:

• foster discussion regarding what is happening in Indiana• create a pilot project in central Indiana and• provide a networking forum for folks who are looking for partners to advance food waste composting goals.

Contact: Jonathan Allinson, Program Manager jonathan@indianarecycling.org

door bar and the bowling alley share an interior door. So under the state's smoking ban, both buildings have to be smoke-free.

Belden said the smoking ban has attracted some new customers to the bowling alley, but also driven away some regular customers, especially league bowlers who weren't happy about having to change out of their bowling shoes and back into their street shoes so they could step outside for a smoke.

"I don't know where they plan on going," Belden said. "I don't think there's anywhere, anymore, you can bowl and smoke."

Maureen Hayden covers the Statehouse for the CNHI newpapers in Indiana. She can be reached at maureen.hayden@indianamediagroup.com.

Smoking Ban Story Continued...

360 Services Launches Fire Protection Service! Long time IRA member 360 Services, now provides Fire Protection Services including Kitchen Suppres-sion System and Fire Extinguisher Sales, Service, and Installation. 360’s new Fire Protection Services complements their current Exhaust Hood Cleaning and Electrical/Mechanical Services. 360 Services provides value to IRA member facilities by successfully bundling services. Ask them how they can keep you compliant with NFPA, State, and Local Regulations.

855-360-TEAM or www.360services.com One Company, One Number, One Team.

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Registration Now Open for the 2013 NRA Hotel-Motel ShowEarly registrants save up to 60 percent and are entered into sweepstakes for cash prizes

The National Restaurant Association (NRA) recently announced that attendee registration for its 2013 Restaurant, Hotel-Motel Show and International Wine, Spirits & Beer Event (IWSB) is now open. A special “early bird” online-only discount – up to 60 percent savings – is available for restaurant and hospitality industry professionals who register on or before Nov. 16, 2012. NRA members like the Indiana Restaurant Association’s (IRA) restaurant members receive complimentary registration for the NRA Show and a member-only rate for IWSB.

To register, go to http://www.restaurant.org/show/register.cfm

New this year, registered attendees will be entered in drawings for a $150 American Express ® Gift Card prize each Friday be-tween Sept. 4 and Oct. 26. The earlier an attendee registers, the more chances she has to win. For full sweepstakes rules, visit Restaurant.org/Show. Members of the NRA receive complimentary registration for the NRA Show and the exclusive discount rate of $50 for IWSB when registering at any time.

NRA Show 2013 will be held at Chicago’s McCormick Place, May 18-21, 2013. The event is the restaurant and hospitality indus-try’s premier trade show and an opportunity to gain inspiration from renowned experts, innovative suppliers, celebrated chefs and tens of thousands of industry professionals. The co-located IWSB 2013 will take place May 19-20, and is the only beverage alcohol event exclusively focused on growing restaurant and hospitality bar programs. Now in its sixth year, the hugely successful IWSB features hundreds of established and emerging alcohol brands and labels and influential beverage alcohol buyers

Through Nov. 16, 2012, registration for the NRA Show is only $39, and IWSB registration is $89. Between Nov.17, 2012, and Apr. 5, 2013, NRA Show registration is $49 and IWSB registration is $109. After Apr. 5, registration fees are $99 for the NRA Show and $159 for IWSB.

Qualified IWSB attendees will automatically be registered for the NRA Show. However, those registering for the NRA Show must register separately to attend IWSB; separate qualifications, registration and badges are required for IWSB.

The annual show brings together more than 61,000 foodservice professionals from all industry segments, all 50 states and more than 100 countries. In addition to finding the newest products and services, attendees will gain access to more than 70 free education sessions, panel discussions and culinary demonstrations led by industry experts.

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Well-trained staff and deliciously-prepared meals are expected by today’s dining customers. But, the influence of social media and shortage of time have customers wanting more from their dining experience. Recognizing and staying on top of these demands will help give you an edge over your competition and drive more customers to your private and semi-private dining rooms. How many of these strategies have you developed in your own restaurant to aid your success?

You’ve got a strong online presence for private dining and market and promote it independently of the overall restau-rant.According to the National Restaurant Association, in 2011 sixty-one percent of all adults visited a restaurant’s website for a variety of reasons: to gather information, view the menu, place an order, etc. Let your website serve as a “menu” to outline your capabilities to serve a variety of private dining experiences, from business meetings to wedding rehearsal dinners. Emphasize your full range of services and highlight any significant or unique features your venue has to offer. Be sure customers can easily submit requests or ask questions online via your website or email.

You have optimized both your own website and other online listing services to promote your private or semi-private ca-pabilities including capacities, minimums, A/V equipment, menus, etc.Defined private spaces with high-tech elements such as WiFi, LCD projectors, high-definition screens and top-notch audio equipment, are inviting elements for corporate and social business. Use your website and other online listings to high-light these amenities as part of a well-rounded private dining experience and infrastructure.

You have an established internal manner to handle private dining requests and your entire team knows that protocol to ensure absolute success.Being fully invested in the staff and their training is an im-portant key to your private dining success. While your sales managers pursue and service the private dining business, it’s important that everyone on the management team knows and understands the role and inner workings of private dining. Provide staff with ongoing training and up-to-date information so that everyone knows the details, remains attentive to cus-tomers and provides customer service that distinguishes your dining service from the competition.

You have made your private dining menus and other related pricing easily accessible both inside the restaurant and online and promotes this pricing/access.Planning an event requires time that many people don’t have. Making your private dining menu and room pricing easily ac-cessible to customers is one less hurdle they have to jump,

giving you an edge over your competition. Use your website to relay menu prices, room rentals, equipment fees, and other expenses that customers may incur. Signage, menus and table tents are great ways to advertise your private dining service and event space to customers inside your restaurant. Consider putting together pricing sheets for customers to pick up at the hostess stand, and encourage them to call or go online to book their next event with you.

You have a private dining manager (if your restaurant war-rants it) and their information is readily available via all channels.Your private dining manager—devoted to catering sales and creating personalized events—should also serve as an advo-cate for your private dining business. It’s important that your private dining manager is known in the community, because he/she is the driving force behind your company’s name. Encourage your private dining manager to attend industry meetings and community events; these are great ways to build relationships and make a name for your business.

You use social media to drive private dining business. According to the Association’s 2011 Restaurant Trends Survey, more than nine out of 10 operators across all segments said their restaurant will likely be using Facebook in the next year or two. Facebook and Twitter are both simple and effective online tools to create buzz, boost your image and book more events. These are quick ways to connect with the dining world and find out what customers are saying.

You ask previous private dining clients to provide online reviews for your restaurant, staff and accessibility and per-formance.Twenty-seven percent of all adults use the Internet to post or read restaurant reviews on customer-driven websites, such as Yelp. Consider using email marketing tools like constantcon-tact.com or verticalresponse.com, to ask previous customers to share online reviews of their private dining experience. Repeat customers are a valuable resource of information and insight!

Snappening.com is an online event planning database that contains central Indiana's most comprehensive list of meeting and event venues—including restaurants. Since its 2011 launch, the site has provided over 65,000 consumers, venues and professional planners with an online service that makes event venue and event planner searches quick and easy, as well as provides highly localized event planning inspiration, tips and tools. Feel free to poke around on the site to see for yourself how helpful we are and perform your own searches. We estimate we'll save you anywhere from 4-8 hours of your own time by bringing all your options together in one well-ap-pointed location.

Top Reasons they pick your Restaurant for Private Dining & Eventsby Crystal Grave; founder, president and CEO of Snappening.com

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Business groups call for action on taxes, budgetThe National Restaurant Association today joined hundreds of other business groups representing millions of large and small businesses in urging President Obama and Congress to take immediate steps to prevent the possibility of automatic tax increas-es and spending cuts at the end of this year.

In a joint letter, the business organizations called on lawmakers and the White House to extend the 2001 and 2003 tax cuts that will expire Dec. 31, and agree on spending cuts sufficient to forestall across-the-board reductions in federal discretionary spend-ing.

"Failure to address the automatic tax increases and spending cuts would reduce economic growth and could jeopardize econom-ic recovery," the groups wrote. "It is not responsible to wait until the end of the year to take action."

A 2011 budget agreement requires massive budget cuts if Congress and the President can't agree on a plan to reduce the debt. Despite the pressure, Congress appears to be pushing many tax and budget decisions into a lame-duck session it will hold after the Nov. 6 elections.

"The onset of harm to the economy will not wait until year-end," the business organizations said. The NRA and other groups noted that the prospect of a budget crisis at year's end has already made consumers more wary about spending and slowed business investment and hiring.

"The threat of further harm to the American economy is real, and the American people and business community should not be forced to wait. We urge Congress and the President to act now," said the letter.

White Castle honoring longtime em-ployeesThis year, White Castle has added 75 new team members from nine states to its 25-Year Club class.The chain's founder E.W. "Billy" Ingram created the 25-Year Club in 1946 when he celebrated his 25th year with the company."The loyalty of our team members is what makes us successful as a family-owned business,'' said Bill Ingram, president and CEO. "In to-day's day-and-age, we are fortunate to have more than 7.5 percent of our 10,000 active team members with us for 25 years or longer."For the past 66 years, including 2012, 1,673 White Castle team mem-bers have earned the honor, including 746 members on the active payroll.

The "Class of 2012" includes six team members from Indianapolis, and one from the Rensselaer, Ind., bakery.The team members hold a variety of positions, including general managers, area supervisors and crew managers."Our 25-Year Club employees give more than the years of service, they have earned the respect and admiration of everyone at White Castle," Ingram said. "As a family-owned company, we value our team members and the commitment they have made to one another and our business."White Castle is honoring all 25-Year Club inductees at its annual meeting Sept. 18-20 in Columbus. The company pays for all in-coming members' travel, hotel accommodations and special meals. All inductees receive a tour of the White Castle Home Office and PSB Company facility.

How Social Media Impacts Your Bottom LineDiscover how social media affects your restaurant business on Wednesday, October 10 at 2 p.m. ET. Hear from Paul Barron, author, “The Chipotle Effect,” and digital brand-development expert. Find out the top five tips every restaurant operator needs to know about social consum-ers and what social media means to your bottom line. Bonus: NRA members get a free “Social Media Scorecard” to help them understand more about their social media performance.

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2013 HOOSIER HOSPITALITY CONFERENCE

M A R C H 1 2 - 1 3 , 2 0 1 3 @ HILTON INDIANAPOLIS HOTEL & SUITES 46204

SPEAKER: JIM KNIGHTJim Knight is a 35-year veteran in the Training & Development world. He spent 21 years with Hard Rock International, as the Senior Director of Training for the brand’s School of Hard Rocks, which oversaw all learning initiatives for the global cafes, hotels and casinos, including their corporate university, Rock 101.

During that time, his team garnered several industry awards for print materials, video and e-learning courses and was recognized by Training Magazine as one of the Top 125 training organizations in the world.

Jim’s session, “Employee Branding That Rocks”, is centered on creating, maintaining and even revolutionizing an organization’s internal culture in every area of the Employee Life Cycle, regardless of the current state.

SAVE THE DATE!

More information coming soon to www.hoosierhospitalityconference.com

Consumer Price Index Data for August 2012The food index rose 0.2 percent in August after a 0.1 percent increase in July and has risen 2.0 percent over the past 12 months.

The food at home index, which was unchanged in July, increased 0.1 percent in August. The food at home index has been stable in recent months, increasing a total of 0.1 percent since April.

Three of the six major grocery store food group indexes increased in August. The fruits and vegetables index increased 0.5 percent in August after declining in July, with the index for fresh fruits rising 1.9 percent but the fresh vegetables index declining 1.3 percent.

The index for meats, poultry, fish, and eggs rose 0.4 percent in August, its third consecutive increase.

The index for dairy and related products rose 0.1 percent, ending a streak of six consecutive declines.

In contrast to these increases the index for nonalcoholic beverages fell 0.2 percent in August after a 0.5 percent July decrease, and the index for other food at home fell 0.1 percent.

The index for cereals and bakery products was unchanged in August.

The index for food away from home rose 0.3 percent in August and has risen 2.8 percent over thelast 12 months.

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Alcohol Permit Auction NoticeThe Indiana Alcohol & Tobacco Commission (ATC) will hold a public auction Tuesday, October 30 beginning at 11:00 A.M. (In-dianapolis Time). This auction will be held at the Indiana Government Center South, in Conference Center Room A, at 302 W. Washington St., Indianapolis, Indiana.

Several types of permits, located in various counties throughout the State of Indiana will be sold to the highest bidders. For more information regarding specific permits, or prequalification assistance, contact Debbie Scott, IRA at (800) 678.1957.

Bidders must submit a prequalification application to the ATC, on or before October 19, 2012. Prequalification applications may be obtained from the ATC website www.in.gov/atc or by calling IRA. You must pre-qualify for each permit you wish to bid on. The pre-bid fee for beer & wine (two-way) restaurant licenses type 112 is $750. The fee for beer, wine & liquor (three-way) restau-rant licenses type 210 permits is $1000 per application. Once you submit your application it is your responsibility to contact the ATC to see if you have been approved to bid. Only pre-approved bidders may participate in the auction and will be required to sign a non-collusion affidavit prior to the auction.

For a list of permits available at auction, visit http://www.in.gov/atc/files/2012_Auction_List.pdf

Cross-Contamination Can be Reduced By Simply Washing Your HandsThis simple procedure can significantly inhibit the spread of pathogens

When considering all the preventive practices that can observed in the foodservice industry, one shouldn’t overlook the value of hand-washing. As September is National Food Safety Month (NFSM), it is important to remind your staff of the importance of washing their hands before handling food and interacting with guests.

Washing hands prevents the spread of pathogens. Food handlers must wash their hands correctly and often to avoid hands from becoming a vehicle for cross-contamination. Correct technique involves water as hot as you can comfortably stand, soap and scrub-bing; the process should take about 20 seconds.

Training materials are available for free download at FoodSafetyMonth.com in English and Spanish.

This year's NFSM theme is "Be Safe, Don't Cross-Con-taminate" and highlights components of the National Restaurant Association’s (NRA) ServSafe® Food Safe-ty program – the leading source of food safety training and certification for restaurant and foodservice indus-try professionals for nearly 40 years, with more than 5 million certifications issued. NFSM 2012 is sponsored by SCA, a global hygiene company and makers of the Tork® brand away-from-home paper products.

SEPTEMBER IS NATIONAL FOOD SAFETY MONTH

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Creative:

Account:

Production:

Proofreader:

Client: PNCCampaign: BBK Business Line Creative Restaurant /Dinergyro job #: 431-037Ad #: BBK-REST-OPPSDG #: IN26020CCC

Date created:8/13/12Pub: Indiana Restaurant

Association Newslet terCover date: SeptMaterials due: 8/15/12

Pages: FP non-bleedTrim: 7.5"x 9.5"Live:Bleed:Prod designer: LM

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