Main Ingredient - March / April 2016

Future of Foodservice

The Future of Foodservice is Now

Creative new concepts in foodservice are heating up in the Northwest, from European-inspired food halls and diverse public markets to private demonstration kitchens catering to life-time learners with an unquenchable curiosity. Hospitality industry entrepreneurs are reshaping Oregon's food scene with exciting new opportunities to share adventures in the ever-expanding world of food and beverage.

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Simmering Beyond Summer 

Simmering Beyond Summer

Simmering like a stew in a giant pot of possibilities, the culinary trends of the future wait patiently to bubble to the surface. How long will they have to wait? Will they ever make it to the top? And what of the current hot topics and flavors? Are those to be tossed back into the pot or discarded (err, um, recycled)?

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Minimum Wage Increases Move Forward 

Minimum Wage Forward

It didn’t matter that hordes of small businesses including restaurateurs shared their stories during hours of public testimony at multiple hearings in Salem. It didn’t matter how much we talked about tip credit as a real solution to the inequities that currently exist amongst restaurant employees.

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Update on Tip Pooling 

Tip Pooling Update

In a surprising move, a divided federal appeals court ruled Feb. 23, 2016 that the Department of Labor has the authority to regulate the tip pooling practices of employers who do not take a tip credit, including prohibiting these employers from including back-of-the-house staff in tip pools.

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Licensees Challenges with Marijuana

Legalization of Marijuana

The laws and rules legalizing recreational marijuana (RM) have created some additional challenges for OLCC licensees with regard to their customers and activities on their licensed premises. Although recreational marijuana is now perceived as “legal,” the law does not allow the use or sale of marijuana in “public places.”

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Employer Mandate Reporting 

Employer Mandate Reporting

With the Affordable Care Act (ACA) in full swing, we’ve heard from many business owners who aren’t sure what their responsibilities are and where to begin. One of the biggest areas of confusion is the employer mandate reporting that begins this year. So let’s take the mystery out and briefly explain the reporting responsibilities of restaurant and lodging employers.

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