The Dish - January 2019

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Hello Members, The last 2018 edition of The Dish is here and packed with great content for some reading over the holi- days! Flip to Pages 6-7 for information on the upcoming NHLRA Centennial Celebration event taking place on Monday, February 4, 2019 at the Copper Door— Salem. Here you can also learn more about the NHL- RA’s Centennial Year and sponsorship opportunities! On Page 20, learn more about how you can better prepare for your restaurants’ health inspection. Go to Page 32 has information about the free marketing and promotion available through NHFlavors.com and its corresponding social media pages. Go to Page 34 to read more about the benefits of a multi-employer plan I hope everyone is enjoying their start to 2019 and enjoying many of the granite state’s winter activities! As always, if there are any questions, please do not hesitate to reach out to me directly via e-mail or phone (603) 228-9585. Alexa Soucy [email protected] 3

Event details including pricing, location, and registration can be found on nhlra.com. “Cakes are healthy too, you just eat a small slice.” - Mary Berry 4

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By: MMG Insurance We’ve all been there – you are at a restaurant or a public place and you walk into the bathroom… and walk right back out. A dirty restroom can be a deal breaker for many customers. New national research by Bradley Corp. reveals that almost half of Americans say that they will “definitely” or “probably” spend more money at a business that has clean, well-maintained restrooms. In addition, 60% of Americans make a conscious decision to visit a specific business be- cause they know it has nice restrooms. Besides impacting your bottom line, restroom maintenance is important for both the health and safety of your staff and patrons. From eliminating germs to slip and fall hazards, here’s what you should be checking:  Toilet paper well stocked  Toilet bowl and tank clean  Paper towels well stocked and/or hand dryer clean  Trash can emptied regularly and clean  Walls clean  Floor clean and clear from any debris  Wet Floor signage (if needed)  Mirrors clean  Sink and fixtures clean  Soap dispenser full  All lights working and light fixtures clean  Door handles clean  Locks functioning properly  Any additional supplies should be well stocked Schedule routine restrooms checks throughout the day, each day. Employees should sign off on the time they inspect- ed the restroom and these maintenance logs should be stored should an incident arise or accident occur. Take time to ensure all employees are trained and educated on the importance of proper restroom maintenance and safety. Need a copy of a restroom cleaning log? Ask your MMG Independent Agent for an easy to use template from MMG Insurance! MMG Insurance | mmgins.com | Facebook | Twitter | Linkedin 1-800-343-0533 8

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By: Allan Beetle, Patrick’s Pub Another one for the record books. Patrick’s Pub Mania fundraising event for the Greater Lakes Region Children’s Auc- tion brought in their 10th record-setting fundraising effort on Saturday, lifting the Children’s Auction to their largest total in 37 years - $580,584. The total amount raised by Pub Mania this year was $353,361 bringing Pub Mania’s 10-year run to almost $2 Million. “The success of Pub Mania is due to the tremendous spirit of generosity that this community brings forth for the Chil- dren’s Auction and making a difference for the kids in our community” said Allan Beetle, co-owner of Patrick’s and Pub Mania organizer. “Pub Mania is a fun and exciting way for people to be part of that.” Last year, the Children’s Auction distributed almost $500,000 to 50 organizations focusing on food, clothing, shelter and programs to improve the lives of children and families. “The need is even greater this year”, says Beetle, “so we’re very pleased the numbers are up”. With 31 teams and 24 people per team, the Pub Mania event has 744 participants. Each participant raises funds for their respective team, with teams enjoying a healthy competition for three coveted awards: Top Dollar, Outstanding Participation and Feeding Families Award. Team captains enjoyed a banquet at Patrick’s on December 17th where they celebrated their accomplishments. For more information, visit www.patrickspub.com or www.childrensauction.com. 11

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By: The New Hampshire Bed & Breakfast Association The New Hampshire Bed & Breakfast Association (NHBBA) recently elected board members and officers and is pleased to announce their new president, Heidi Milbrand. Heidi owns and operates Pleasant View Bed & Breakfast, LLC, in Bristol, and has been an innkeeper for over 18 years. She has been on the NHBBA board for over two years and an active member of the association for 10 years. Heidi is also the president of the Lakes Region Bed & Breakfast Associa- tion and serves on the board of directors of the New Hampshire Lodging & Restaurant Association (NHLRA). Heidi will be at the helm for three years and is looking forward to growing the NHBBA, educating the public, and con- tinuing to keep legitimately-operated B&Bs in the forefront. Ruth Graf of the Benjamin Prescott Inn in Jaffrey was elected vice president for a three-year term. Mark Koester of the Nutmeg Inn in Meredith was elected treasurer for a three-year term. Margit Wezwick of the Ash Street Inn in Manchester will continue to serve as secretary in the second year of her 3- year term. Kellianne LaValley of The Inn at Golden Pond in Holderness and Rob Fox of Little River B&B in Peterborough were each elected to serve a three-year term on the board. Susan Karalekas of the Bridges Inn at Whitcomb House in Swanzey will continue to serve on the board in the second year of her three-year term. The NHBBA membership consists of about 40 Bed & Breakfasts located throughout New Hampshire, offering friendly service, delicious breakfasts, and your choice of casual elegance, to rustic and unique accommodations. For additional information about the NHBBA, please contact Heidi at 603-774-5547 or [email protected] or any of the board members listed above. For contact information, click on the link of the inn of the board member you want to reach. 13

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By: The New Hampshire Department of Environmental Services Eversource has a new program for their commercial customers in New Hampshire designed to make it easier to save energy and money. They are now offering incentives directly at the counter at most electric distributors in New Hamp- shire. If you have a small energy efficiency project and you’d like to proceed quickly without completing paperwork, these instant rebates are a great fit. Local distributors have the latest details on rebate amounts, etc. Just ask! For more information about energy saving, contact the New Hampshire Pollution Prevention Program (NHPPP) at [email protected] or 271-6460. The NHPPP, partnering with your local energy provider, offers free walk through en- ergy audits and recognition for your sustainable initiatives. 15

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By: The Omni Mount Washington Resort The historical summer playground of presidents past, The Omni Mount Washington Resort is the ultimate destination located in the White Mountain National Forest. Natural settings provide seasonal fun from championship golf play to tree-canopy zip lining, from alpine and cross-country snow skiing on our privately owned mountain Bretton Woods Ski Area to winter activities such as sleigh rides across the resort and more. Indoor amenities include fine and casual din- ing, retail therapy, and a 25,000-square-foot spa that brings the outdoors inside to treatment rooms with sweeping views of Mount Washington, the Presidential Range and Crawford Notch. The Omni Mount Washington Resort has something for everyone. The only thing more varied than the activities at the resort is the array of employment opportunities. To serve visiting guests, the resort employs over one thousand associates. The business is dependent upon hiring and retaining a di- verse group of people to match the multitude of jobs available. As New Hampshire employers know, the low unem- ployment rate has made the task of recruiting employees difficult at best. To help overcome this challenge, the Resort formed a partnership with New Hampshire Vocational Rehabilitation. Individuals with disabilities who are clients of Vocational Rehabilitation have counselors assigned to them. The counse- lor helps them decide on a job that builds on their strengths; gives them information, options, and support; and will help them to receive the services they need to prepare for, get, and keep a job. Job applicants are prescreened, quali- fied and trained to match the specific professional needs of employers. These services are free of charge to employers interested in hiring their clients. The government also offers financial incentives, like the Work Opportunity Tax Credit, to employers who hire clients of Vocational Rehabilitation. The connection with New Hampshire Vocational Rehabilitation has proven beneficial to both the Resort and the Cli- ents. Thanks to this affiliation the resort has employed a number of incredibly talented individuals who possess a wide range of positive qualities and a great attitude that has touched the hearts of their coworkers. The Omni Mount Wash- ington Resort is proud that these individuals have become a valuable part of the team and looks forward to a contin- ued partnership with New Hampshire Vocational Rehabilitation. The Omni Mount Washington Resort 310 Mount Washington Hotel Road Bretton Woods, NH 03575 (603) 278-1000 17

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By: Clark-Mortenson Insurance While Undergoing the Inspection When undergoing a health inspection, it is important to Ensuring that your restaurant is clean and serves fresh, maintain a cooperative, professional and open attitude. safe food to patrons is your greatest responsibility. Many Establishing a good relationship with local health inspec- inspections are performed during the frenzy of mealtimes tors is fundamental: so inspectors can have an accurate view of how food is regularly prepared at your facility. There are several ways  Give the inspector a cordial greeting. Politely ask to you can effectively prepare your restaurant to make the see credentials. best of these inspections.  Tour with the health inspector. Think of the inspector Before the Inspection as an outside auditor, and the inspection as an oppor- tunity to prevent foodborne illness at your operation. Here are some ways to become familiar with the codes with which you must comply:  Never argue or be defensive with an inspector.  If you are written up for any violations, make sure you  Consider joining your state’s restaurant association.  Check your state’s online resources regarding food- understand what they are and how to correct them. Ask the health inspector to suggest a way to fix the safety rules. problem.  Refer to the U.S. Food and Drug Administration’s Immediately After the Inspection Model Food Code. This set of guidelines provides a It is important to maximize the knowledge you gain during list of best practices for keeping restaurants free from inspections by relaying it to staff and incorporating it into foodborne illnesses, and serves as a guide for the de- your day-to-day activities: velopment of state and local regulations.  Perform regular self-inspections of your operations.  Hold a 10-minute briefing session with kitchen staff Use the same form your health department does and after the inspection, emphasize the importance of put yourself in the inspector’s role. Establish a regular maintaining health standards. Add your own manage- time-frame in which you will perform these inspec- ment guidelines to make your argument more authori- tions. The following are some typical considerations: tative.  How are foods cooked, cooled and reheated?  How often and in what way are temperatures record-  If you have staff for whom English is a second lan- ed? Are thermometers functional? guage, ask a bilingual staff member to interpret for  How are potentially hazardous raw foods prepared you during these briefings. and served?  How do you handle leftovers?  Make staff participants in the conversation. Ask for  What is your food labeling process? questions and suggestions.  Where and how is food washed and prepped?  What is your hand washing and glove use policy?  Continue to perform regular self-inspections, taking  When, how and by whom is equipment cleaned and into account the inspector’s advice or findings. sanitized?  What is the process for training new employees? For more risk management information, contact the insurance professionals at Clark-Mortenson Insur- ance (877) 325—2121 20

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By: Christopher T. Vrountas, Esq. and Allison C. Ayer, Esq., Vrountas, Ayer & Chandler, P.C. As of January 1, 2019, the EEOC removed from federal After the 2016 EEOC rule went into effect, the American As- regulations a rule permitting an employer to incentivize sociation of Retired Persons (“AARP”) filed suit against the employees to voluntarily disclose information protected EEOC in District of Columbia Federal Circuit Court. The AARP by the Americans with Disabilities Act (“ADA”) and Ge- argued that the 30% incentive made the disclosure not mere- netic Information Nondiscrimination Acct (“GINA”) in ly “voluntary” to the extent there were employees who could connection with an employee-sponsored wellness pro- not afford to pay the cost of coverage without the incentive. gram. This means that employers who offer wellness The AARP argued that employees who could not afford cov- programs that incentivize employees to disclose medical erage without the 30% incentive discount would have no information are now in legal limbo until the EEOC offers choice but to disclose ADA and GINA protected health infor- guidance on how employers may obtain relevant infor- mation to the get the discount, effectively rendering the dis- mation to administer wellness incentive programs with- closure “involuntary” for the lower compensated workers. In out running afoul of the law. Here is what happened: 2017, the D.C. Circuit Court vacated the 2016 EEOC incentive The ADA and GINA are two federal laws which provide a rule, finding that it was arbitrary and capricious and not sup- variety of protections for employee health information. ported by adequate evidence, including how the EEOC chose These laws protect against the disclosure of employee 30% as the limit for an incentive to be voluntary. Rather than health and medical information, and they limit the types issue a revised rule or explain its prior incentive limits, the of questions an employer can ask about an employee’s EEOC has decided to remove the incentive portion of the medical status and history. Generally, employers may ADA regulations. not compel employees to make disclosures of personal For 2019 and going forward, this means that employers who health information. offer wellness programs that incentivize employees to dis- The law does, however, allow employers to encourage close medical information are left in a legal limbo until the voluntary disclosures of such information to the extent EEOC offers new guidance as to how large of an incentive employers do so in the context of administering a well- employers may use without converting the requested disclo- ness incentive plan. In 2016, the EEOC issued a rule un- sures from voluntary and lawful to involuntary and unlawful. der the ADA and GINA which allowed employers to in- Among their choices, employers could: centivize employees to disclose medical and health in- 1) follow incentive rules for wellness programs set forth in formation without running afoul of the ADA and GINA so other laws, for example the Affordable Care Act; long as such disclosures were made in connection with 2) eliminate incentives for participation in wellness pro- an employer-sponsored wellness program and the in- grams altogether; or centive offered by the employee met EEOC standards. 3) define through company policy and practice what is a So long as the incentive offered by employers employees voluntary disclosure by using self-created incentive lim- involves a reward of up to a 30% discount of the cost of its. self-only health insurance coverage, then the incentive would be considered a “voluntary” program rather than Each of these options presents risks, the last being perhaps an unlawful “involuntary” requirement which would be the most prone to legal challenge given the lack of outside prohibited by the ADA and GINA. If the incentive offered guidance. Given these risks, employers would be well ad- by the employer met the 30% limit (and the disclosure vised to reassess their wellness program incentives for 2019, was made in connection with a wellness program) under even if they have not done so in the past. Employers should the 2016 EEOC rule, the employee’s disclosure of health strongly consider consulting with legal counsel and/or group information would be considered “voluntary” and com- health insurance providers and agents as part of that pro- cess. pliant with the ADA and GINA. 23

Employers should also keep in mind that they must contin- ue to comply with the other EEOC regulations concerning disclosure and use of employee medical and health infor- mation, as the sections of the federal regulations concern- ing wellness programs remain in effect. See 29 C.F.R. §1630.14 In partnership with Vrountas, Ayer & Chandler, members have access to 30 minutes of free legal advice per unique incident. Members who need to retain services with VAC will receive a discounted member rate. Chris Vrountas [email protected] (P) 603-935-9789 24

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By: The Inn on Golden Pond Moose Mansion is newly remodeled and ready for you and your beloved pet. This brand new Suite is just over 800 sq. ft. and includes a Deluxe King Size Bed, Private Bath with heater above shower, Flat Screen TV, Desk, Armoire & Hope Chest. Also, a Sitting Area with a Queen Sleeper Sofa and Custom Built Coffee Table. The room has a separate entrance and a view of the wooded back yard. Next Spring it will have a private patio overlooking the garden and wooded back yard. Reservations for this room are only accepted by phone at the Inn and there is a separate pet policy which must be met before booking. Call Kelli or Darren at 603-968-7269. Inn on Golden Pond 1080 U.S. Route 3 Holderness, NH 03245 (603) 968-7269 26

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By: Erica Murphy, The Common Man The Common Man family in New Hampshire has removed all plastic straws from its restaurants statewide, investing instead in a paper straw alternative for guests. The almost 50-year-old hospitality company has closely monitored the worldwide movement to cut down or ban use of plastic straws in restaurants, because of their slow break down in landfills and threats to wildlife and the environment. The Common Man’s Chief Operating Officer Sean Brown said their restaurants moved to an on-demand distribution of straws in 2018, giving plastic straws only when guests requested them, but in alignment with some of the company’s other environmental initiatives, and to meet guest needs, members of the operations team investigated other eco- friendly options. In partnership with vendor Central Paper Products Co., Inc. in Manchester, The Common Man found a good fit with Hoffmaster® paper straws that are made from Forest Stewardship Council (FSC) certified paper, are certified Cedar Grove® compostable, non-toxic, chemical-free, BPA-free, uncoated, and FDA food grade-compliant. These paper straws have replaced all regular beverage and smaller cocktail straws at the 15 Common Man-owned restaurants across New Hampshire, as well as The Flying Monkey Movie House & Performance Center in Plymouth. The Common Man’s sister company at the Hooksett Welcome Centers is exploring options. Brown said The Common Man’s move to paper straws actually increases paper goods costs for the company by about $24,000 annually, but the benefit to the environment and convenience for guests will be the return for that invest- ment. “We’re focused on doing the right thing on many levels,” said Brown. “Some guests need straws due to dental issues or sensitivity to cold, others just prefer to use a straw with their beverage. This provides an eco-friendly way to meet those needs and preferences.” Founded in 1971, the Common Man family in New Hampshire is made up of 15 restaurants, two Inns, a Spa and Salon, Company Store, The Flying Monkey Movie House and Performance Center and the new The Barn on the Pemi wedding and event center. Common Man locations include Common Man restaurants in Lincoln, Ashland, Concord, Claremont, Merrimack and Windham; Common Man Inn & Spa, Foster’s Boiler Room, Italian Farmhouse, The Barn on the Pemi, and The Flying Monkey in Plymouth; Common Man Inn & Restaurant in Claremont; Lakehouse Grille, Camp, Lago and Town Docks in Meredith; Route 104 Diner in New Hampton; Tilt’n Diner in Tilton; Airport Diner in Manchester; and the Common Man Company Store in Ashland. For more information about The Common Man, visit thecman.com or be- come a fan on Facebook at www.facebook.com/thecmannh and find them on Twitter and Instagram. 29

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By: Taylor Salvato, Social Media & Marketing Manager at NHLRA Happy New Year! I hope your holiday season was spent indulging in food with family! Heading into 2019, make it a resolution to up the marketing and promotion of your business to consumers. Some members are unaware of the free marketing and promotion available through NHFlavors.com and its corre- sponding social media pages. It is my responsibility to market your business as destination not to miss! The only catch is a bit of collaboration is needed to be completely successful. Below is how we can help each other this year. Upcoming Events – A majority of my time is spent scouring Facebook and various event calendars for upcoming member events for promotion. I urge you to send me information and links to your upcoming events! Not only does it make my job easier, but in return you receive free exposure through social media. Instagram Photos – NH Flavors’ best performing social platform is hands-down Instagram. The same is true for most businesses today. Consumers and social media users are more visual than ever. Instagram continues to grow in popularity and use while other platforms like Facebook and Twitter have seen a decline in engagement. Fewer words the better trend is here to stay, folks. If you have images of your business or food to be featured, send along and I would be happy to promote on Instagram. High quality photos are preferred. Check out @nhflavors to see what I’m looking for. NH Flavors Landing Page – Did you know that NHLRA members have a dedicated landing page on NHFlavors.com? Now you do! Each profile has a main photo, a quick business overview, hours, location, and links to social me- dia pages if available. Take time to review your profile and send along any information or photos you would like added or taken away from your page. As always, please reach out with questions you may have regarding NH Flavors or how to better market your business. I am here to help! Contact: [email protected] NHFlavors.com @nhflavors 32

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By: Michelle Lozuaway, Street’za This is another great example of our members understanding the value of giving back to the community! On December 2, 2018 Street'za of Portsmouth hosted a fundraiser for Seacoast Santa of New Hampshire. The event was a drag show holiday toy drive . Performers Lida Christ and Harrie Magdalene of The Sisters of Perpetual Indulgence were there to preform along side local drag talent Rita Flux and Luna Vixen. Over 200 toys for under privileged chil- dren of the New Hampshire Seacoast were collected, along with the performers donating all their cash tips. The crowd in attendance wore their best festive holiday gear to start off the season of giving with the best spirit possible. Street’za is the sister restaurant of Street, which is located in the same building. 801 Islington Street Gallagher's Place, suite 11 Portsmouth, NH 03801 (603) 431-7500 37

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December 2018—January 2019 110 Grill 815 Cocktails & Appalachian Mountain Attitash Mountain Services Provisions Club Company LLC. BG’s Boat House Café Services Dante’s Pasta & Vino / Dunkin Donuts—Tilton II Restaurant Adagio Spa Ecolab Haluwa Restaurant & Highland Lake Inn Little River Bed & Breakfast Lounge Makris Lobster & Steak MMG Insurance Moat Mountain NH Motor Speedway House Smokehouse Nootka Lodge Nordic Inn Pizza Mia Purity Spring Resort Condominium Resort Revolution Taproom & Seadog Brewing Tuckaway Tavern & White Mountain Hotel & Grill Company Butchery Resort Workingmen’s Relief Society How to Pay your Dues - Pay online by logging into your account at nhlra.com - Call the NHLRA office at 603-228-9585 - Mail a check to 16 Centre Street, Concord, NH 03301 39

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