Main Ingredient - March 2014

Millenials

Connecting with the Millenials

For Oregon’s craft brewers, the stars started to align 1983, the year that the state legislature made brewpubs legal. Perhaps just as significant as the birth of the restaurant industry’s newest niche was the first birthday of what would become the largest generation in U.S. history, the Millennials.

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Tips to Build Business

Tips to Build Business

What’s the best way to find out what’s on-trend and profitable for your business? Talk to hundreds of local restaurant operators and owners. We are fortunate to have the opportunity to have meaningful discussions with hundreds of customers throughout the year.

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Marketing by Text?

Marketing by Text

Many restaurants have found success in using mobile technology to promote their latest deals. But if you plan on using an automated service to connect with a large number of customers at once, make sure you get your customers’ permission in writing before you text or call.

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Session Coming to a Close

2014 Session Close

The 2014 legislative session is coming to a close, and very little was accomplished. This was Oregon’s second “short session” since voters approved to hold them annually. Some lawmakers are talking about going back to voters to see if they want to continue the annual sessions, given the fact that only a few policy items were actually addressed.

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Minimum Wage

Minimum Wage

Recently The Oregonian published an editorial on minimum wage. The ending paragraph of the article was very well put. It read, “So maybe it would be good if the minimum wage debate brings more attention to Oregon.”

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Under ACA Defining Full-Time Has Major Impact on Scheduling and Coverage Costs.

ACA FullTime

In less than 12 months, employers will be required to comply with key elements of the Affordable Care Act (ACA). Members and staff of ORLA have travelled to Washington, DC and to Salem in an effort to address a few of the fundamental concerns we have with the way the law is written.

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Manage My Restaurant: Increase Revenue During Off-Peak Hours.

Increase Revenue

The recent recession did more than adjust people’s spending habits – it also changed how and when they eat. As a result, snacking and off-peak food service continue to emerge as growth opportunities for restaurants.

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