FOR IMMEDIATE RELEASE Contact: Lori Little, 503.957.8945 llittle@OregonRLA.org McNary High School and Salem CTEC Took Sixth and Eighth Place Respectively in Culinary and Management Competitions This Week in Baltimore, Maryland Wilsonville, OR–Oregon Hospitality Foundation’s top two teams from the Oregon ProStart Championships competed at the National ProStart Invitational this past weekend in Baltimore. The team from McNary High School placed sixth out of 48 teams in the culinary competition and Salem’s CTEC team placed eighth out of 48 teams competing in the restaurant management competition. “The excitement and the energy throughout the national competition has been amazing,” said Courtney Smith, ProStart Manager for the Oregon Hospitality Foundation. “After countless hours of hard work and practice, both students and teachers can reap the rewards of their incredible performance at the invitational. Oregon was well represented!” McNary’s culinary team prepared a Steelhead Fish Cake, grilled bone-in Carlton Farms pork chop served with green beans atop herbed wild rice and vegetable pilaf, glazed with a pancetta apple chutney, and a decadent Chocolate Mousse with a hazelnut crust and garnished with shaved white chocolate and candied hazelnut spear. CTEC’s restaurant management team presented their creative new concept for a food truck called “Swirly Spuds.” The concept strives to create an experience that “puts a spin on the classic combination of French fries and ice cream.” Hosted by the National Restaurant Association Educational Foundation at the Baltimore Marriott Waterfront on April 26-28, the National ProStart Invitational was a high stakes competition of the country’s best student culinary and restaurant management teams, each of whom earned the right to compete after winning their state-level competitions. The culinary teams prepared, plated, and presented a three-course dining menu without access to electricity or running water, and using just two butane burners. They were assessed by judges on several factors, including food safety and sanitation, costing, preparation, and plating/presentation. Simultaneously, 48 restaurant management teams presented and defended original restaurant concepts across hour-long interactive Q&A periods with a panel of restaurant and foodservice industry judges. The culinary team from the Caesar Rodney High School from Camden, Del., and restaurant management team from Orange County School of the Arts from Santa Ana, Calif., captured the championship titles at the nation’s largest high school culinary and restaurant management contest. Teams from 48 states battled in a weekend-long showdown that featured more than 400 students and a roster of top restaurant and foodservice industry judges. The Oregon teams’ travel was provided by the Oregon Hospitality Foundation. Additional sponsors of the Oregon ProStart Championships included Ecolab, US Coast Guard, and McDonald Wholesale. For more information on the Oregon Hospitality Foundation and the ProStart programs it supports, visit OregonRLA.org/foundation and OregonRLA.org/prostart. About
ProStart®, a nationwide, two-year high school career and technical education program uniting the classroom and restaurant industry, reaches nearly 165,000 students at almost 1,850 high schools throughout all states, the District of Columbia, and Guam. ProStart gives students a platform to discover and develop new interests and talents, while teaching employability skills like teamwork, professional behavior, time management and communication. The Oregon Hospitality Foundation (OHF) was formed in 1992 as a 501(c)(3) nonprofit entity of the Oregon Restaurant & Lodging Association with a mission to support the workforce, educational, training, and philanthropic needs of Oregon’s hospitality industry. Its work is enabled by the generous support of partners, private donations, contracts, and grants. The foundation’s Board of Directors is comprised of respected industry professionals.
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FOR IMMEDIATE RELEASE Media Contact: Jason Brandt, President & CEO, ORLA, 503.302.5060 Remaining funds present unique opportunities to invest in tourism initiatives Wilsonville, OR – Salem’s Budget Committee approved a stop-gap solution to fund the library through a Cultural and Tourism Fund, finding access to American Rescue Plan Act (ARPA) dollars outside of any restricted lodging tax revenues. The Oregon Restaurant & Lodging Association (ORLA) confirmed with the City Attorney the ARPA funds will be used as a one-time resource to backfill their library shortfall, a legal move within the rules for those federal dollars. Coming out of the pandemic, Oregon received $4.262 billion in ARPA funding, with approximately $2.76 billion going to the state and $1.5 billion distributed to Oregon cities and counties. After Salem uses $1.2 million of their ARPA funds to preserve staff and services for the library for a year, it’s anticipated there will still be close to $2 million remaining in the Cultural and Tourism Fund. “Having such a robust beginning balance in this fund is a great opportunity for us to assist Salem’s hospitality industry in their ongoing recovery efforts post pandemic while potentially driving new lodging tax revenue for the City in support of future fiscal years,” said Jason Brandt, President & CEO of the Oregon Restaurant & Lodging Association. “This is a strategic moment for the region and city collaborations with Travel Salem, the Salem Area Lodging Association, and the Salem Area Chamber of Commerce should be put in motion to invest in creative tourism programs or initiatives local stakeholders feel can drive new tourism traffic.” ORLA continues to support and protect tourism funding across the state, ensuring appropriate, strategic investments are made to drive tourism year-round and help build stronger economies. When tourism investments are driven through collaborative efforts involving all stakeholders, everyone benefits. New tourists result in more dollars through visitor spending and lodging taxes, bringing more revenue to local economies. For more information on the importance of protecting transient lodging tax revenues, visit the Oregon Restaurant & Lodging Association’s website at OregonRLA.org/tlt. Read more on ORLA’s public policy proposals for how ARPA funds could best be leveraged for Oregon’s tourism and hospitality industries. About
The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which is comprised of over 10,220 foodservice locations and 2,000 lodging establishments. As of December 2023, the Oregon Employment Department reports the Leisure and Hospitality workforce totals 208,700 with a total economic impact of over $13.8 billion in annual sales for Oregon. Guest Blog Human trafficking is a pervasive issue that often operates under the radar in everyday settings. Despite its prevalence, this crime can be difficult to detect without trained eyes to recognize the signs. This is where everyday heroes, such as hospitality employees, can play a vital role in identifying and reporting suspicious activity that could potentially save lives. The Role of Everyday Workers Employees in hotels and restaurants are often on the front lines of human trafficking activity. Traffickers frequently exploit these venues for their illegal operations, using them as a means to exploit victims. This is why it is crucial that hospitality employees to be trained in recognizing the red flags of human trafficking, such as unusual behavior or signs of physical abuse. Training and Awareness Businesses Ending Slavery and Trafficking (BEST) is joining forces with the Oregon Restaurant and Lodging Association (ORLA) to provide free human trafficking prevention training for ORLA’s members, with the goal of preventing the exploitation of vulnerable people in Oregon. BEST’s Inhospitable to Human Trafficking training is a 30-minute, video-based, online training available in Spanish and English. It can be taken individually on a computer, or in a group setting, and employees can receive a certificate of completion after taking the course. This free training can be easily accessed through the ORLA membership website. Providing training for employees who work directly with the general public on how to identify and respond to potential cases of human trafficking is key to combating this crime. Education and awareness can empower individuals to take action when they suspect something is amiss. By arming employees with the knowledge and resources they need to be able to spot a potential human trafficking situation, it increases the chances of identifying victims so they can get the help they need, and it helps bring traffickers to justice. Protecting Employees & Guests When human trafficking happens on business properties, it’s dangerous for victims, employees, and other guests. It can also impact guests’ assessment of the safety of the location and damage brand reputation. Because of ORLA’s commitment to train its members, more human trafficking victims can be identified and connected with the supportive services they need to begin to rebuild their lives after trafficking. This approach to preventing human trafficking is essential, because when employees learn the signs, they can help create a culture where everyone steps up and steps in to make a difference in improving the safety for all guests. Conclusion Front line employees are essential in the fight against human trafficking. By training and empowering more employees across Oregon to be able to recognize the signs of this crime, BEST and ORLA are striving to create a network of vigilant individuals who are committed to protecting the vulnerable. It is imperative that everyone in the hospitality industry helps take some responsibility for combatting human trafficking. By working together, everyday heroes can help create a safer world. | Katie Amodei Katie Amodei is the Communications Director for the Seattle-based nonprofit, Businesses Ending Slavery and Trafficking (BEST). Their goal is to equip employers to make a difference in the fight against human trafficking through awareness raising, consultation, training, and providing employment opportunities for survivors. This guest blog was submitted by Businesses Ending Slavery and Trafficking (BEST). For more information on guest blog opportunities, contact Marla McColly, Business Development Director, Oregon Restaurant & Lodging Association.
FOR IMMEDIATE RELEASE: April 17, 2024 Media Contact: Jason Brandt, President & CEO, ORLA, 503.302.5060 Mayor proposes dipping into transient lodging tax dollars to fund city’s library Wilsonville, OR– The Oregon Restaurant & Lodging Association (ORLA) is proactively looking into a proposal by Salem Mayor Chris Hoy to use transient lodging taxes to fund around $1.2 million in the library’s budget. Under his proposal, the city would access lodging tax dollars from Salem’s Cultural and Tourism Fund to cover the shortfall in library operations. “Each jurisdiction with a transient lodging tax has both restricted and unrestricted parameters for how our industry tax money can be spent,” said Jason Brandt, President & CEO for the Oregon Restaurant & Lodging Association. “The question here is whether the City of Salem has $1.2 million in unrestricted funds from the transient lodging tax to spend however they deem appropriate. If the City uses the portion of industry taxes restricted by state law for tourism, then ORLA will need to take appropriate action against this proposal.” Reforms passed in the 2003 Oregon Legislative Session established rules for how local governments can spend industry tax dollars. In short, spending on tourism promotion and tourism-related facilities (defined in state statute) was locked in as a percentage of total lodging tax collections on July 1, 2003. And on July 2, 2003, moving forward, any increase in a local lodging tax rate or establishment of a new lodging tax not already in existence must allocate 70 percent of revenues to tourism promotion and tourism-related facilities with the remaining 30 percent serving as unrestricted revenue for the local government to spend however they see fit. Diverting lodging taxes in support of other local government priorities essentially shortchanges the Oregon hospitality industry’s ability to bring visitor dollars to restaurant, lodging, and retail businesses year-round. Protection of industry tax dollars is a priority for ORLA as we remain focused on embracing shoulder and off-season promotions to entice visitors to local communities across Oregon year-round. ORLA serves as the industry’s watchdog on lodging tax spending by local governments across Oregon. We produced a helpful video that our industry members and local government stakeholders can review that explains how local lodging taxes must be expended in accordance with Oregon's state law. View the Oregon Lodging Tax Defined video and visit the Oregon Restaurant & Lodging Association’s website at OregonRLA.org for more information. About
The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which is comprised of over 10,220 foodservice locations and 2,000 lodging establishments. As of December 2023, the Oregon Employment Department reports the Leisure and Hospitality workforce totals 208,700 with a total economic impact of over $13.8 billion in annual sales for Oregon. US dairy cows upcycle over 300 million pounds of food waste every day. Much of the food waste going to cows comes from food byproducts that humans can’t eat but cows can - like potato peels and onions from a local potato chip maker, brewery grains and yeast from beer breweries, spent grains from local bakeries, hazelnut hulls, cotton seed from making clothing, biodiesel byproducts, and more. Dairy cows possess a superpower: an incredible 4-chambered stomach and digestive system that allows them to eat these various byproducts as part of their regular diet. If these byproducts weren’t upcycled on dairy farms, they would pile up at factories or end up in landfills. In fact, it’s estimated that large manufacturers divert around 77% of their food byproducts to animal feed. Diverting these byproducts from landfills reduces methane and greenhouse gases and frees up the land for other uses - like crops for human food production. Animal nutritionists work with farmers to create specialized diets for cows at every life stage, and work to incorporate a variety of food byproducts that cows will enjoy. Not only are these byproducts highly nutritious for cows, but feeding cows has emission reduction benefits too. The carbon emissions of sending byproducts to a landfill for incineration is 60% greater than feeding them to cows. By taking on byproducts, dairy farms help other industries operate smoothly and add value to the local food system. Byproducts make up 30% of the world’s agricultural production. Finding a place to upcycle byproducts is essential to the operations of many businesses and industries. What’s more, sending byproducts to help feed dairy cows is a great way to reduce food waste and certainly helps businesses keep costs down, particularly for the farmers. One example here in Oregon is the innovative partnership between Oregon breweries and dairies. Brewers extract a small amount of sugar from grain during their brewery process; about 85% of brewer waste comes from this process. According to a recent estimate, up to 20 billion lbs. of BSG is produced in the USA each year. Using byproduct grains from brewers can provide beneficial nutrients to dairy cows and help farmers control their feed costs. By working together brewers and dairy farmers can keep their production cycles operating smoothly and prevent substantial byproducts from going to landfills. In Oregon, we have some great examples of farms working collaboratively with food and beverage manufacturers to divert food waste by upcycling byproducts. For example, a local dairy farm receives about over 3,000 gallons of yeast water from a two local breweries each week, which they use to top dress their total mixed rations. It's a substantial byproduct - they have 4 tanks reserved on the property for it. Yeast water contains a little bit of protein, which helps the grains to stick to each other and is nutritionally beneficial for their herds. What’s more, the manure from their farm is used at many of the neighboring vineyards in the area. The delicious dairy foods made here in Oregon come from good milk, derived from healthy and happy cows. It is a wider food industry collaboration to support feeding these cows with nutritious byproducts to help businesses reduce costs, keep food waste low, and support others in the community. | Oregon Dairy and Nutrition Council This guest blog was submitted by the Oregon Dairy and Nutrition Council (ODNC). For more information on guest blog opportunities, contact Marla McColly, Business Development Director, Oregon Restaurant & Lodging Association.
Workforce Development Coming off the heels of another successful Oregon ProStart Championships, we continue to look for ways to amplify some of the work our industry members engaged in the background to help educate our prospective workforce about the opportunities in this industry. You'll find an article in Here is Oregon that hears from both a mentor and volunteer judge on how rewarding it is for them to participate in our Oregon ProStart Championships event every year. You can also read our latest Workforce Blog about how our Oregon Hospitality Foundation team is pitching the "fun and great experience" our industry offers to our future workforce prospects. Industry Stakeholder Survey We're calling on all restaurant and lodging operators along the Oregon coast to take an important survey and provide feedback. To further the work our Oregon Hospitality Foundation's Hospitality Sector Strategist is doing, we need you to share your experience and insights to help us understand the workforce challenges and successes within our industry. To learn more about this project or if you have additional insights to share, email Rebecca Donley. Take survey here. Unfortunate Tragedy, Continued Safety Concerns Oregon's hospitality industry lost a team member last week who was murdered in an unprovoked attack on TriMet in Portland. ORLA has been devoted to this issue given the importance of safety and security on our transportation systems and expressed concerns directly to the Governor's office. We also have invited TriMet executives to hear directly from restaurant operators and hotel GMs about the safety concerns of our industry workers who rely on the train for transportation. In the meantime, if you’re in a position to help a family in need, a Go Fund Me Page for Mike Brady’s family has been established as a result of the tragedy. Tourism Academy Launches Year 5 Starting this week, our fifth Oregon Tourism Leadership Academy class launched their 2024 experience in southern Oregon. This program continues to be a key component for ORLA to establish a stronger leadership presence amongst tourism and hospitality stakeholders from around Oregon who gather four times during the year for multi-day professional development programming. ORLA is cultivating many friends through this program, each of whom can help us reinforce the value of being involved with ORLA while also answering the call of leadership to defend the appropriate use of industry taxes at local and regional levels. Learn more about OTLA. Regional Meetings This Spring ORLA is hosting eight regional meetings across the state this spring. The emerging narrative in our first two regional meetings from ORLA members has focused on eroding profit margins due to swelling cost centers – whether they be rent, utilities, insurance, prime costs, etc. The pressures on the bottom line for both hotels and restaurants is palpable and ORLA continues to have concerns about the ability of our members to sustain their operations in the face of these headwinds. If you haven't yet, RSVP to an upcoming Regional Meeting and join us in the conversation. Don't Miss the Northwest Food Show! Be a part of the largest B2B food show in the Northwest! ORLA's Northwest Food Show presented by Curtis will be held at the Portland Expo Center Sunday and Monday, April 21 and 22. This show boasts hundreds of exhibit booths with everything from food and beverage to equipment to marketing and technology vendors. Register online prior to the show for quick and easy entry (ORLA members can register free with code "ORLA"). Registration at the door is also available. Visit NWFoodshow.com. ORLA keeps members informed and educated with the latest information, industry intelligence and research via several channels. In addition to the blog, members receive more comprehensive insights via the monthly Insider e-newsletter and access to the Member Portal with data and research.
Not a member yet? Visit our Membership page or reach out the ORLA Regional Representative nearest you. Guest Blog Dining out should be a delightful and worry-free experience, where patrons can savor delicious meals in a safe environment. However, the hospitality industry faces numerous challenges when it comes to maintaining safety standards, ranging from foodborne illnesses to workplace hazards. In this article, we'll delve into key areas of focus for restaurant safety, emphasizing the importance of a proactive approach to mitigate risks and enhance the overall dining experience. 1. Prioritizing Food Safety
2. Operational Excellence
3. Employee Safety and Wellness:
4. Customer Safety:
Restaurant safety is a shared responsibility that requires proactive measures from both operators and customers. By implementing comprehensive safety protocols, providing thorough training, and fostering a culture of safety, restaurants can create an environment where everyone can dine safely and enjoyably. To learn more about how safety impacts your premiums find more at www.gethip.biz. This guest blog was submitted by Risk Strategies Fournier Group. For more information on guest blog opportunities, contact Marla McColly, Business Development Director, Oregon Restaurant & Lodging Association.
Media Contact: Lori Little Thirteen High Schools Competed in the Oregon Hospitality Foundation’s Statewide Oregon ProStart® Championships Showcasing the Industry’s Future Chefs and Managers [March 18, 2024 – Salem, Oregon] – The culinary challenge for the student chefs was to prepare a three-course gourmet meal with only two butane burners in under an hour. McNary High School pulled this off with excellence, winning top honors in the culinary competition at the Oregon Hospitality Foundation’s Oregon ProStart Championships in Salem on Monday. On the restaurant management side, Salem CTEC (Career & Technical Education Center) took first place, earning them a trip alongside McNary, to Baltimore, Maryland to compete in the National ProStart Invitational next month. “The atmosphere at this event was electric,” said Courtney Smith, ProStart Manager for the Oregon Hospitality Foundation. “ProStart does such a remarkable job preparing high school students with fundamental skills such as communication, teamwork, time management and professionalism needed to enter the workforce. And we saw all this at work in the competition.” McNary High School’s culinary team prepared a Steelhead Fish Cake served on a bed of sliced fennel dressed with lemon vinaigrette; grilled bone-in Carlton Farms pork chop served with green beans atop herbed wild rice and vegetable pilaf, glazed with a pancetta apple chutney made with Pacific Northwest maple syrup; and a decadent Chocolate Mousse with piped cherry-glazed chocolate, honey, with a hazelnut crust and garnished with shaved white chocolate and candied hazelnut spear. Salem CTEC’s restaurant management team created a new concept for a food truck, creating an experience “that puts a spin on the classic combination of French fries and ice cream.” As part of developing the new concept, the team presented their marketing strategies, menu, recipes and food costs, operations, and demonstrated critical thinking skills. Additional awards presented at the event:
“As the capstone event for the ProStart career and technical education program, the championships represent the culmination of months of hard work and determination,” said Jason Brandt, President & CEO for the Oregon Restaurant & Lodging Association. “It’s incredibly inspiring to see these kids’ passion and know that we are contributing to a meaningful movement in recognizing career pathways in the hospitality industry.” The teams from McNary High School and Salem CTEC will head to the National ProStart Invitational® April 26-28, 2024, in Baltimore, Maryland to compete against the best teams from all other states, close to 400 students total. These Oregon champions also receive a share of prizes and scholarships from national culinary schools to help further their careers in the restaurant and foodservice industry. Of the 46 Oregon high school programs, currently involving over 7,700 ProStart students, a total of 13 teams from 9 high schools competed in this event. Sponsors of the event included: US Coast Guard, Ecolab, McDonald Wholesale, The Grand Hotel in Salem, Johnson Controls, Outback Steakhouse, Evergreen Restaurant Group, Salem Convention Center, Spirit Mountain Casino, Sunriver Resort, and US Foods. Here are the 2024 Oregon ProStart Championship Results: Culinary Competition
Management Competition:
School Participants:
For more information on the Oregon Hospitality Foundation, visit OregonRLA.org/foundation and OregonRLA.org/prostart to learn more about ProStart. ABOUT
The Oregon Hospitality Foundation (OHF) was formed in 1992 as a 501(c)(3) nonprofit entity of the Oregon Restaurant & Lodging Association with a mission to support the workforce, educational, training, and philanthropic needs of Oregon’s hospitality industry. Its work is enabled by the generous support of partners, private donations, contracts, and grants. The foundation’s Board of Directors is comprised of respected industry professionals. Unfair, Subjective “Smell” Standard Being Enforced by City of Portland Needs to End Immediately2/27/2024
FOR IMMEDIATE RELEASE: February 27, 2024 Contact: Greg Astley, Director of Government Affairs, ORLA | 971.224.1502 (Portland, OR) – The Oregon Restaurant & Lodging Association (ORLA) is demanding the City of Portland review its subjective, unfair “smell” code immediately and cease targeting small restaurants and their owners, many of whom are people from various racial and ethnic backgrounds. “It’s come to our attention the City of Portland is issuing citations to certain restaurants for ‘smells’ based on anonymous complaints,” said ORLA President & CEO Jason Brandt. “For other code violations, such as noise, vibration and even glare, there are measurable, objective standards but surprisingly, the City’s code written for ‘odor’ violations is entirely subjective.” According to the zoning code (33.262.070), “The odor threshold is the point at which an odor may just be detected” by an inspector’s nose. No equipment of any kind is required. A recent complaint by an anonymous neighbor has resulted in at least one Portland restaurant closing its doors. As reported by Willamette Week, Pho Gabo Vietnam Kitchen recently had to shut down operations because one neighbor has repeatedly complained they “can’t stand the smell of the grill and the meat.” “It’s unbelievable that an anonymous person’s repeated complaints about an odor can shut down an entire restaurant, potentially displacing its workers and causing the operator irreparable financial harm,” continued Brandt. “There are a number of factors that contribute to Portland’s air quality (and livability) but forcing restaurants out of business does not seem like the most constructive way to address the problem.” Suggested solutions from the City of Portland, including installing scrubbers to prevent the odors from traveling outside the restaurant are extremely expensive and at best, would only mitigate the smells, not eliminate them. ORLA is calling for the City of Portland to immediately cease these unfair and subjective citations and review its policies on code violations. For more information on ORLA’s advocacy efforts in Portland, read the Advocacy Blog at OregonRLA.org/portlandblog. About ORLA
The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which is comprised of over 10,220 foodservice locations and 2,000 lodging establishments. As of December 2023, the Oregon Employment Department reports the Leisure and Hospitality workforce totals 208,700 with a total economic impact of over $13.8 billion in annual sales for Oregon. Meals Tax Goes Down at Council, Will Likely Move to Ballot Last night the Grants Pass City Council voted 5-3 in opposition of adopting the ordinance at Council level for a food and beverage tax, flipping their previous vote earlier this month. Restaurant operators showed up in droves with signs and buttons as well as to testify alongside ORLA and its members, clearly demonstrating how our industry is well organized and willing to do what it takes to protect our businesses. Despite the Council voting against enacting the tax, they may decide to place it on the ballot in November for voters to decide. Council Considered General Sales Tax, Utility Fee, and Meals Tax The City of Grants Pass is looking for funding sources to increase service levels of public safety. A general sales tax, a prepared meals tax on restaurants, and a utility fee were all being considered. And on February 7, City Council voted 5-3 to pursue a 3% meals tax in addition to a utility fee. Grants Pass’ city charter allows Council to legally pass this tax without the vote of the people, though it is very uncommon for new taxes to be passed without a ballot vote. Based on draft language for the new food and beverage tax ordinance, increases in the 3% tax would be allowed at any time and to any amount without the vote of the people. We strongly feel the Council’s decision to place the burden of paying for services everyone will benefit from on a single industry segment is inequitable and dangerous. Brief History:
ORLA has outlined several reasons why voters should be allowed to weigh in on a sales tax on meals:
At the very least, the people of Grants Pass deserve to vote up or down on this sales tax on meals. An even better solution for the City would be to consider an Economic Improvement District or similar mechanism where the burden of raising revenue falls more broadly than on just the struggling local restaurants. If you have any questions or want to get engaged in this issue, reach out to ORLA Regional Representative, Terry Hopkins. ORLA is a trade organization for the foodservice and lodging industry in Oregon, formed for the purposes of promoting the common business interests of its membership and to improve business conditions of the foodservice and lodging industry. If you are not currently a member of ORLA and would like to learn more, visit our Membership page and reach out to us via email.
Restaurants and Lodging Facilities Across Oregon Get a New Tool to Help Stop Human Trafficking2/21/2024
FOR IMMEDIATE RELEASE MEDIA CONTACTS: Jason Brandt, Oregon Restaurant & Lodging Association, 503-302-5060 Katie Amodei, Businesses Ending Slavery & Trafficking, 425-280-3347 Wilsonville, OR—The Oregon Restaurant & Lodging Association (ORLA) today announced a new partnership with the nonprofit, Businesses Ending Slavery and Trafficking (BEST) to make human trafficking awareness training available to all ORLA members and their staffs, free of charge. BEST provides specialized training in human trafficking prevention, and BEST’s Inhospitable to Human Trafficking training for the hospitality industry will now be available to help restaurant and lodging employees across Oregon learn the indicators of human trafficking and how to safely report it. This new partnership is giving the hospitality industry in Oregon a new tool that has been proven to prepare employees to be able to recognize human trafficking situations and assist in recovering more victims. “ORLA needs to be a leader in forging stronger working relationships with like minded organizations focused on anti-trafficking training,” said Jason Brandt, President & CEO for the Oregon Restaurant & Lodging Association. “Our industry is a part of the solution and needs to be at the table in providing quality training at no cost as a foundational societal responsibility.” Human trafficking networks rely on legitimate businesses to sustain their operations and infrastructure, and hospitality businesses are often an ideal environment for human traffickers because they provide a public place of business where traffickers can connect victims with buyers and other exploiters. In 2021 the National Human Trafficking Hotline was contacted 485 times to report suspected human trafficking incidents in Oregon. The intention of this new partnership is to have even more human trafficking cases identified and reported across the state by educating public facing hospitality employees to be able to recognize and report the behaviors that are the indicators of human trafficking. Oregon is home to several port authorities and interstate freeways, and this makes the state a prime location for human trafficking activity. In a recent national FBI-led anti-trafficking operation that was conducted in the summer of 2023, Oregon was one of the states where traffickers were identified and arrested in a sting operation that led to the identification or arrest of a total of 126 suspects and to the recovery of 59 victims of child sex trafficking. “There is no easy fix to the complex problem of human trafficking, but combatting this crime starts with having good training,” says Kirsten Foot, CEO & Executive Director for Businesses Ending Slavery and Trafficking. “That’s why our new partnership with ORLA is so important. They are making our human trafficking awareness training easily available to their members, and we know that educating public facing employees about the warning signs of human trafficking can help more witnesses know when to report human trafficking behaviors." BEST’s Inhospitable to Human Trafficking training is a 30-minute, online, video-based training. The training is available in English or Spanish, and it has been proven to increase hospitality employee reporting. Researchers from the University of Washington evaluated BEST's hotel training and found trained employees were more likely to come forward to report human trafficking incidents to their mangers. Researchers also learned that 97 percent of hospitality employee participants believe BEST’s training made their workplace safer. About Oregon Restaurant & Lodging Association (ORLA)
The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which is comprised of over 10,220 foodservice locations and 2,000 lodging establishments. As of December 2023, the Oregon Employment Department reports the Leisure and Hospitality workforce totals 208,700 with a total economic impact of over $13.8 billion in annual sales for Oregon. For more information, visit www.oregonrla.org. About Businesses Ending Slavery and Trafficking (BEST) Businesses Ending Slavery and Trafficking (BEST) is a Seattle-based nonprofit organization with the mission to educate employers to prevent human trafficking and create pathways to employment for survivors. BEST is the first organization in the country dedicated entirely to working with employers to disrupt human trafficking. BEST has provided consultation and training to hundreds of businesses on how to prevent human trafficking. For more information visit www.bestalliance.org. FOR IMMEDIATE RELEASE: Contact: Jason Brandt, President & CEO, ORLA 503.302.5060 | JBrandt@OregonRLA.org Reforms enacted over 20 years ago require ongoing collaboration with local governments across Oregon Wilsonville, OR– The Oregon Restaurant & Lodging Association (ORLA) and the Asian American Hotel Owners Association (AAHOA) are collaborating to keep a watchful eye on lodging tax spending by local governments across Oregon. Currently, there are over 100 different local lodging taxes in jurisdictions across the state which generate over $220 million in revenue for city and county governments of all shapes and sizes. “The task of staying on top of local lodging tax spending across Oregon is one of our most crucial roles,” said Jason Brandt, President & CEO for the Oregon Restaurant & Lodging Association. “Our friends and joint members at AAHOA are an important national ally. Oregon Asian Americans own 60% of all hotels in the state and as such, AAHOA serves as a critical partner in navigating the various formulas for our industry taxes while monitoring the way in which those dollars are spent in local economies.” Reforms passed in the 2003 Oregon Legislative Session established rules for how local governments can spend industry tax dollars. In short, spending on tourism promotion and tourism-related facilities (defined in state statute) was locked in as a percentage of total lodging tax collections on July 1, 2003. And on July 2, 2003, moving forward, any increase in a local lodging tax rate or establishment of a new lodging tax not already in existence must allocate 70 percent of revenues to tourism promotion and tourism-related facilities with the remaining 30 percent serving as unrestricted revenue for the local government to spend however they see fit. "It is crucial that local municipalities adhere to state laws mandating the appropriate allocation of local tourism tax revenue," said Taran Patel, AAHOA's Northwest Regional Director. "In light of our members' ongoing recovery from the profound effects of the pandemic, there has never been a more pressing imperative for cities to strategically reinvest tourism tax dollars, leveraging them to actively and effectively promote increased tourism." A continual commitment to relationship building with local governments remains a key objective given reforms have now been in place for over 20 years. During that span, cities and counties see ongoing changes in administrator positions and elected official office holders. “The work we do at ORLA and AAHOA in monitoring lodging taxes starts with city staff and elected leader conversations,” said Brandt. “New administrators often come from other states with little to no familiarity about Oregon’s rules relating to lodging tax. The same is true for volunteer elected officials who cannot be expected to be experts on industry specific issues like lodging taxes at the onset of their service. We’re here to partner whenever possible and determine ways we can grow the pie of revenue overall which benefits both the industry through direct investments in tourism needs while also benefitting the applicable local government by generating more unrestricted tax revenue for city/county budget needs.” For more information on how local lodging taxes must be expended in accordance with Oregon's state law, watch the Oregon Lodging Tax Defined video or visit the Oregon Restaurant & Lodging Association’s website at OregonRLA.org. About ORLA
The Oregon Restaurant & Lodging Association (ORLA) is the leading business association for the foodservice and lodging industry in Oregon, which is comprised of over 10,220 foodservice locations and 2,000 lodging establishments. As of December 2023, the Oregon Employment Department reports the Leisure and Hospitality workforce totals 208,700 with a total economic impact of over $13.8 billion in annual sales for Oregon. About AAHOA AAHOA is the largest hotel owners association in the world, with Member-owned properties representing a significant part of the U.S. economy. AAHOA's 20,000 members own 60% of the hotels in the United States and are responsible for 1.7% of the nation’s GDP. More than one million employees work at AAHOA Member-owned hotels, earning $47 billion annually, and member-owned hotels support 4.2 million U.S. jobs across all sectors of the hospitality industry. AAHOA's mission is to advance and protect the business interests of hotel owners through advocacy, industry leadership, professional development, member benefits, and community engagement. Guest Blog Insurance underwriters research your business before issuing a quote or renewing coverage. They find clues about your day-to-day operations in customer reviews, social media profiles, and even the image gallery on your website. Since this analysis can affect your insurance rates, you want to make sure your online presence conveys an accurate story. Here’s what underwriters look for and factors you need to think about: If you say you’re a restaurant, but you’re open until 1 a.m., are you really a bar? Suppose you describe your business as a family restaurant where people of all ages bond through great food and conversation. However, on Yelp, several reviews compliment your cocktails and live entertainment. And your Instagram feed features young adults dancing, a flashing disco ball, and a crowded bar. At the very least, you can expect the underwriter to ask questions to classify your business correctly. Maybe you are a family restaurant until 8 p.m. But after that, you cater to a different target audience that wants to drink and party. The latter scenario is more expensive to insure. What kinds of risks are you taking? An insurance company can deny or cancel coverage if they don’t like what they see online. One establishment featured its ice shot glasses on social media. Fun-loving patrons downed the liquor then smashed their ice “glasses” on the floor, creating a slip hazard. At another place, a bartender stood on top of the bar to toast a patron’s birthday. The restaurant added this celebratory picture to their website. Standing on the counter was not a normal activity in this workplace, but the insurance company didn’t know that. They assumed it was part of the business’s culture, and the worker’s comp carrier spoke up. They didn’t want the risk exposure. Do you comply with laws and regulations? Recently, a bar advertised its “happy hour” on social media with a photo showing “$1 beer all day.” Oregon law prohibits promoting happy hours on social media. Additionally, the beer price and event duration posed underwriting concerns since both factors can contribute to over-consumption of alcohol. In this case, the insurer canceled the bar’s entire insurance package. 7 tips for avoiding an adverse underwriting decision In five minutes, an underwriter is sizing up your business by looking at your online presence. They are asking themselves, “Do I even offer insurance to you? If I let you in the door, will I need to charge you more because I perceive you as riskier?” To position your business in the best possible light with underwriters:
The insurance coverage you need depends on the classification of your business. Are you a bagel bakery or a brew pub? What percentage of your revenue comes from alcohol sales — 0%, 20%, 50%, 80%? If there’s a mismatch between the info on your insurance application and online presence, you risk an adverse underwriting decision. Insurers may decline to quote. Or if you already have coverage, you risk claim denials and the potential for policy cancellation. Take the opportunity to shape your story. Submit a letter or video with background information you want the underwriter to consider. Highlight the steps you’ve taken this year to improve your risk profile. Provide context to help insurers understand your online reputation and business vision. | Rob Hoover Rob Hoover of Risk Strategies Fournier Group manages ORLA’s Hospitality Insurance Program (HIP). Contact him to learn more about online reputation and insurance pricing. This guest blog was submitted by Risk Strategies Fournier Group. For more information on guest blog opportunities, contact Marla McColly, Business Development Director, Oregon Restaurant & Lodging Association.
Tell Congress to Pass New Tax Legislation Benefiting Hospitality Businesses New legislation would restore expired tax deductions for many operators who are investing in their businesses. This legislation would extend 100% bonus depreciation for qualifying property, increase the maximum depreciation expense amount, and extend the inclusion of depreciation and amortization in business interest expense calculations. By restoring business interest expensing, this bill would help many restaurant and lodging operators lower their tax burden when investing in building upgrades, remodels, expansions, and refurbishments. Members of Congress need to hear directly from operators like you, so please take two minutes to add your voice. Take action today to ensure Congress acts quickly to pass this bill: Hotels Will Pay Historic Wages, Generate Record Level of Tax Revenue in 2024 Despite labor shortages and persistent inflation, hotels are projected to pay a record amount of wages and generate a record level of tax revenue in 2024, according to the American Hotel & Lodging Association’s 2024 State of the Hotel Industry report. Top findings include:
Questions? Contact Pete Kasperowicz, American Hotel & Lodging Association, with any questions at (202) 289-3155. OHA Buried Report Citing Taxes Don't Curb Excessive Alcohol Use The Oregon Health Authority (OHA) commissioned EcoNorthwest to produce a report on the cause and effect of increasing alcohol taxes in an attempt to curb heavy drinking amongst the Oregon populous. The study, which should have been published in 2021, concluded alcohol taxes do not change consumer habits or significantly reduce abuse. The Oregon Beverage Alliance is voicing their concern and that this publicly funded report was intentionally withheld by the Oregon Health Authority, as uncovered by the Oregonian. While Oregon’s breweries, wineries and cideries continue to face major challenges with record closures rates and reduced volume sales, the Oregon Beverage Alliance says "the last thing any local business needs are tax increases.” Introducing Tip Tax Credit by ORLA Hospitality Partner, Adesso Did you know your employees’ tips can get you money back from the IRS? With Tip Tax Credit by Adesso, employers can get tax credits for tips your employees earn. The FICA Tip Credit is a federal tax credit available to employers who have employees who receive tips as a significant part of their income. FICA stands for the Federal Insurance Contributions Act, which includes Social Security and Medicare taxes. The credit allows employers to claim a portion of the FICA taxes paid on employees' tips as a credit against their own tax liability. If your business is tip-driven, tips are reported by your employees, and FICA taxes have been paid on those reported tips, your business may qualify. To learn more, visit our Adesso partner page to get started with Tip Tax Credit. ORLA keeps members informed and educated with the latest information, industry intelligence and research via several channels. In addition to the blog, members receive more comprehensive insights via the monthly Insider e-newsletter and access to the Member Portal with data and research.
Not a member yet? Visit our Membership page or reach out the ORLA Regional Representative nearest you. FOR IMMEDIATE RELEASE Contact: Jason Brandt, President & CEO, ORLA 503.302.5060 | jbrandt@OregonRLA.org Oregon Tourism Leadership Academy to Support and Enrich Hospitality Champions [Wilsonville, OR] – The Oregon Restaurant & Lodging Association (ORLA) proudly announces the fifth-year launch of the Oregon Tourism Leadership Academy (OTLA), developed in partnership with the Oregon Destination Association and Travel Oregon, and led by the industry’s top experts. The annual experiential learning program is targeted to public and private sector tourism professionals who are seeking to polish their leadership and professional skills, continue to grow their career accomplishments, and make positive and lasting contributions to the state’s tourism economy and its success. “We’re elated to see the ongoing success of the Oregon Tourism Leadership Academy move into its fifth year,” said Jason Brandt, President & CEO for the Oregon Restaurant & Lodging Association. “The academy experience is enriching the value of working in the tourism industry for those who participate in the program and it’s an honor for ORLA to be a part of it.” The fifth-year class will launch April 3 in Southern Oregon and conclude in the Willamette Valley during Winter of 2024. Participants include representatives from many sectors of the hospitality and tourism industry including destination management organizations, restaurants, chambers of commerce, lodging properties, and travel publications. View a roster for the fifth-year class. Curriculum, field visits, and hands-on experiences are strategically designed to support and align with the state’s tourism goals and objectives which include four Strategic Imperatives:
The OTLA experience is designed for professionals currently serving Oregon’s tourism and hospitality industries. Applications from industry professionals who will soon be responsible for similar levels of responsibility are also encouraged to apply for the academy program. The strategic imperatives outlined above will serve as the program’s core themes each year. Each theme will receive focus as a part of four multi-day experiential learning programs designed to provide academy participants with comprehensive educational experiences. Each year, approximately 20 participants will immerse themselves in the academy’s professional development curriculum alongside industry experts and facilitators. For more information on the Oregon Tourism Leadership Academy, visit OregonRLA.org/otla. 2024 Roster:
About:
The Oregon Restaurant & Lodging Association (ORLA) is the leading business association for the foodservice and lodging industry in Oregon. A not-for-profit trade organization, ORLA represents approximately 3,000 member units and advocates for over 10,000 foodservice locations and over 2,400 lodging establishments in Oregon. The Oregon Hospitality Foundation (OHF) was formed in 1992 as a 501(c)(3) nonprofit entity of ORLA with a mission to support the workforce, educational, training, and philanthropic needs of Oregon’s hospitality industry. Its work is enabled by the generous support of partners, private donations, contracts, and grants. Guest Post In a disaster such as a flood, wildfire or a severe storm people often need to temporarily evacuate, or in worst case scenarios, lose their homes. They need a place to stay and food to be able to rebuild their lives. The Oregon Department of Human Services’ Office of Resilience and Emergency Management is looking for licensed businesses throughout Oregon that can feed, house or provide water to people during a disaster. Two community meetings are planned in January for people interested in learning more. Please see below. For example, recently in Lincoln County people had to leave their homes due to flooding and needed hot meals. As the week progressed, the need increased with the flooding in Tillamook County. Families were displaced and needed meals. Without any contracted vendors in the area there were very limited options. “Having licensed catering or restaurant services within local communities allows us flexibility and maneuverability to quickly respond to these types of requests. We’re looking for restaurants, professional caterers, hotels, motels or any licensed business able to feed, provide water or can shelter a few people to an entire community if the disaster were something like the Cascadia earthquake. During disasters people aren’t going out to restaurants or renting hotel rooms, so it can help businesses recover from lost revenues also because they will be paid for their services. Plus, this a way businesses can help their communities recover. The people needing help are likely your neighbors, your friends, people in your community. The business owners and managers will be known to their communities as someone who stepped up to help,” Michelle Richards, Office of Resilience and Emergency Management, (OREM) Mass Care Coordinator, said. The feeding and lodging businesses, called vendors, would be compensated by the state for these services. The vendors would need to go through a process to determine what they are capable of. They could have a large capacity or small. Maybe they could only provide food boxes within a 50-mile radius, or maybe they could deliver throughout the state – all are welcome, Richards said. If people or businesses are interested in helping, they can contact Richards directly. She will walk people through the process. So far, it’s been a slow start and there are only a few vendors enrolled. Feeding and lodging help is especially needed along the Oregon Coastal, outside the I-5 Interstate Corridor and Eastern Oregon. In 2020, OREM contracted with hotels and meal providers in eight counties to sheltered more than 4,400 wildfire survivors in more than 120 hotels and served more than 2.2 million meals. OREM is a program of the Oregon Department of Human Services and is tasked with providing food, water and shelter in emergencies. Interested? Contact Michelle Richards, Office of Resilience and Emergency Management, (OREM) Mass Care Coordinator for Oregon, at 503-510-2763. To learn more:
Download the "Be a Community Hero" flyer for more details. | Oregon Department of Human Services Guest Blog While millions of well-meaning Americans flock to gyms with a newfound desire to improve their health there is one area of their well-being that is likely still being neglected - cyber health. All around us, our offices, where we shop, and even where we workout – technology is everywhere. It’s a significant part of all our lives and we rely on it moment to moment to get successfully through each day. As our reliance on technology and the internet grows, so does the opportunity for adversaries to use it against us. But, just like working out to improve our physical health and protect against disease, following simple tips from the Cybersecurity and Infrastructure Security Agency (CISA) can improve our online health and protect us from cyberattacks, ransomware, and identify theft. So, in the new year resolve to visit the Cybersecurity and Infrastructure Security Agency (CISA) new campaign – Secure Our World – that offers steps everyone should follow to improve our cyber health. The message that pops up on our phone or computer to update software or install security patches is an example of ways we can improve our cyber health. Here are a few other simple actions we can take to protect our information and stay safe online: Use strong passwords that are long, random, and unique to each account. And use a password manager to generate them and to save them. Enable multifactor authentication on all accounts that offer it. This function sends a text to your phone, or you receive an email to ensure it is, indeed, you accessing the account. Enable this function, particularly for financial, healthcare, social media, and other accounts detailing your personal information. Think before you click really means recognizing email phishing attempts. Be cautious of unsolicited emails, texts, or calls asking you for personal information. Resist the urge to click on these links and don't click on links or open attachments from unknown sources. Update software every time your device prompts you. In fact, enable automatic updates on software so the latest security patches keep devices continuously up to date. The Secure Our World website is a centralized hub for cybersecurity awareness resources. This is where you will find information on securing personal accounts, offering guidance on personal device safety, safe internet browsing practices, social media usage, and protecting personal information online. Secure Our World also includes support and resources for families. It provides guidance on implementing parental controls, fostering safe digital habits, and ensuring a secure online environment for children. Your New Year’s resolution can now include equipping yourself with the knowledge and resources needed to stay safe while online. Happy New Year. | Patrick Massey, Regional Director, Cybersecurity and Infrastructure Security Agency (CISA) This guest blog was submitted by Cybersecurity & Infrastructure Security Agency (CISA). For more information on guest blog opportunities, contact Marla McColly, Business Development Director, Oregon Restaurant & Lodging Association.
Guest Blog If you haven’t read my previous guest blog content, my name is Joseph Hollcraft and I am the Director of IBA’s Oregon Hospitality Industry Transaction Division. In this fifth and final installment in the series, I’m going to discuss best practices around preparing your business for sale as it relates specifically to restaurants, bars, and lodging establishments. Business valuation is a sophisticated and nuanced process. If you’ve spent time researching how to exit your business you’ve likely come across the concept of a “multiplier.” A multiplier is a multiple of SDE, or Seller Discretionary Earnings. SDE is the measure of benefit to ownership generated by a business and includes salary, profit and any expenses run through a business by ownership. However, there are some elements that are benefits to ownership that my valuation process can’t account for. The short version of this concept is this: dollars taken out of the business or put into things like Cost of Goods Sold can’t be examined, and each dollar taken out of the business costs between two and six dollars in final valuation due to the use of multipliers. Below are three cases where business value is lost due to discretionary choices by ownership. The first and most common expression of the above is running personal costs through Cost of Goods Sold. Let’s say you go to Costco to bulk purchase supplies for your company. Unless each purchase is itemized and personal expenses notated, anything you buy and bring home is a cost to the business that ultimately comes out of the bottom line. This could be food for home, necessities like paper towels, or other home goods you or your family might want. If you spend $1,000 a month doing this, that translates into $12,000 a year. This would reduce your company’s valuation by between $24,000 and $72,000, depending on the multiplier. If you spend more than $1,000 a month in this scenario the loss of business value goes up accordingly. The second is hiring family members or other people close to you at a rate above market. If you have a son or daughter who is running your business in the GM position, and you’re paying them $100,000 when the position in your business’s market only commands $65,000, then your business is spending $35,000 it doesn’t have to pay. Caring about the people close to you and giving them an extra boost is a privilege few of us are able to provide. Those business owners that can, often enjoy helping the people around them. The bottom line here is the cost at time of valuation is substantial. As in the above example, $35,000 spent on an employee that doesn’t need to be spent to hire and keep a quality GM translates into $70,000 to $210,000 in business value. This may be worth it to you, but it’s a point to consider. It can also create problems in terms of retention of the individual for the buyer. Would a person stay at a job where they have to take a pay cut? The third example is holding cash rather than running it through the business. No one enjoys paying taxes. One way business owners reduce their tax liability is keeping cash income off the books and taking it home as a benefit to ownership. In businesses that generate substantial cash, even just 10% of gross, the loss in value can be gigantic. I valued a restaurant that was generating approximately $5,000,000 in sales. About 10% of that gross was in cash. Figuring a 12% net profit margin, which is common for restaurants, this 10% of gross in cash equates to $60,000 of net a year, which translates to a loss of between $120,000 and $360,000 in go-to-market price. The business I valued in this example had a profit margin even higher, at around 25%. The owner took almost every dollar of cash out of the business, not reporting it on his P&L. My valuation of this incredibly successful business was approximately $1,200,000. Had the owner left all of the cash in the business, it would have commanded a value closer to $2,000,000. This can be the difference between comfortably retiring for the rest of your life and needing to work again five or ten years down the road. This concludes my five part series on strategies and best practices around an exit from your business. If you haven’t read the previous four blogs posted here on the ORLA website, it may be beneficial for you to review them. Should you desire a professional opinion of the value of your business, feel free to contact me via email or at (503)739-4880. All conversations will be held in strict confidence. You can also review IBA’s website at www.ibainc.com which houses a veritable treasure trove of information on preparing your business for sale and what professional mergers and acquisitions specialists such as myself can do for our clients. Thank you for your time and attention. I look forward to hearing from you should the need arise, and I hope you and yours had a wonderful holiday season. | Joseph Hollcraft, IBA This guest blog was submitted by International Business Associates (IBA). For more information on guest blog opportunities, contact Marla McColly, Business Development Director, Oregon Restaurant & Lodging Association.
Guest Blog The successful construction of a home requires skilled contributions from multiple building industry professionals including architects, roofers, drywall installers, plumbers, & electricians. Select the wrong parties and the project will have delays, cost overruns, and potentially an unhappy homeowner. The sale of a business is a sophisticated, nuanced process requiring comprehensive knowledge, experience, and superior skill. It is a process that most entrepreneurs are unfamiliar with when they begin to think about retirement. Intelligent entrepreneurs surround themselves with high caliber professionals. The following are the important advisors to place on your team if you are looking to sell a business for a strong market value in a transaction employing best practices. The quarterback of a business sale team is the business broker. The professional services provided by an intermediary in selling a company require extensive experience and knowledge to perform at a high level. The first service provided is the valuation of a business. Valuing a business is a complicated, subjective science incorporating accounting, finance, and investment principles on one side of the spectrum and expertise similar to assessing art on the other. The ability to price a business incorporating knowledge of the 2023 buyer climate and create a competitive marketplace for parties to acquire a company are two reasons why only a professional intermediary with a resume of success should be engaged. In many cases, only one opportunity for selling in a confidential environment at a premium value exists for an entrepreneur. Potential buyers located, the next step is to facilitate information provision and negotiations in a manner that ensures all relevant elements are addressed and decisions are made from a foundation of knowledge. The top business brokers in the marketplace will work for free being compensated with a percentage of the sale when the transaction is completed. Salespeople requesting retainers convey a lack of confidence in their ability to perform. A business broker selected, they will be joined on the transaction team by the accountant and attorney of the business owner. A similar pairing will exist on the buyer side of the transaction. Roles of the accountant include assessing the valuation, supporting due diligence (Essentially a building inspection of a business), and providing guidance on tax allocation. Attorneys mitigate post transaction liability. An additional professional needed in most deals is a banker. Although at face level a buyer supporting professional, in fact this is a VERY important party to the seller, as the ability to get the deal financed will impact the percentage of cash and price received at closing. Failure to build the right advisory team will likely cost an entrepreneur money in sale price, cash at closing, taxes, or potential deal trailing liabilities. The top business brokerage firms have a significant Rolodex of professional advisors they can introduce to buyers & sellers. | Joseph Hollcraft, IBA Additional information on IBA, an ORLA Allied Partner, can be found at www.ibainc.com. Contact Joseph Hollcraft at 503.739.4880, and Gregory Kovsky, IBA’s President & CEO, at 425.4543052. This guest blog was submitted by International Business Associates (IBA). For more information on guest blog opportunities, contact Marla McColly, Business Development Director, Oregon Restaurant & Lodging Association.
Guest Blog The online holiday shopping season is here, and millions of Americans will be looking for that great deal, but so will hackers looking to take advantage of unsuspecting shoppers. With more than $8.8 billion lost last year to scams and fraud, according to the Federal Trade Commission, it’s important to shop safely while online. Cyber criminals are searching for weaknesses in your devices or internet connections or will attempt to extract personal and financial information through fake websites or charities. The best defense against these threats is awareness. The Cybersecurity & Infrastructure Security Agency (CISA) has some valuable tips on easy things all of us can do to shop more safely this holiday season. CISA, recommends you take these steps all year long, not just during the holidays. Doing this could save you from being an online target of hackers.
And specifically for the holiday season CISA recommends:
For more information on CISA’s safe online holiday shopping tips visit our website at cisa.gov/shop-safely. This guest blog was submitted by Cybersecurity & Infrastructure Security Agency (CISA). For more information on guest blog opportunities, contact Marla McColly, Business Development Director, Oregon Restaurant & Lodging Association.
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