TheDish_2018

Letter From the Editor Page 4Tax Bill to Benefit Brewers Page 6Congress Acts to End Sexual Harassment By Eliminating Page 11Employers’ Ability to Force ArbitrationGeneral Vs. Liquor Liability: Who Pays the Claim? Pages 14 & 15The Common Man Contributes Funds and Food to Assist Pages 18 & 19Neighbors in New HampshireWorkforce Spotlight Page 22Education Spotlight Page 24Recent NHLRA Member Renewals Page 26Red Arrow Diner Burger Challenge Gives Loyal Diners a Page 28Welcome Newest NHLRA Members! Cara Irish Pub - Dover, NH Submit articles for next month’s Dish to Taylor atOHANA Kitchen - Portsmouth, NH [email protected]. Articles can be compliance or best practice related, business updates you would like to share with fellow members, your latest phil- anthropic efforts, and more! Email Taylor for ad pricing and sizes at [email protected].“Great things in business are never done by one person. They’re done by a team of people.” - Steve Jobs 2

Upcoming NHLRA Events February 6, 2018 March 6, 2018Foundations of Leadership March 13, 2018Non-Traditional Workforce PanelEffective Communication WorkshopConfidently Handle Conflict Workshop April 10, 2018New Hampshire Hospitality Month April 2018Upcoming ServSafe ClassesServSafe Manager Certification Class - January 24, 2018 Nashua, NHServSafe Manager Certification Class - January 31, 2018 Portsmouth, NHServSafe Manager Certification Class - February 1, 2018 Concord, NHServSafe Manager Certification Class - February 14, 2018 Manchester, NHServSafe Manager Certification Class - February 19, 2018 Nashua, NHEvent details including pricing, location, and registration can be found on nhlra.com. We're always looking for events and members to highlight on our blog. Contact Lindsay at [email protected] or by phone at (603) 228-9585 if you'd like to be featured. Plus, you'll get full commercial use of any photos taken of your business by NHLRA. 3

The Dish is back with a fresh look! The magazine is hereto keep you updated on the latest NHLRA happenings,newest products available, and provide timely articlesfor your enjoyment. Visit nhlra.com to check out the im-proved website too. The legislative session has begunwith many bills potentially impacting the industry. Keepa look out in your email inbox each Friday with a Legisla-tive Update on the issues.Membership dues invoices now show a suggested dona-tion to the NH Hospitality PAC that supports the electedofficials advocating for the industry. A donation is not arequirement to continue your membership. As always,continue to send your featured events to Lindsay Elith-arp if you would like to be featured on NHFlavors andour growing social media platforms.The NHLRA was awarded the Sector Partnership Initia-tive (SPI) Intermediary grant in December, which willhelp our continued efforts to develop initiatives and ed-ucational programs that will combat workforce strug-gles. If you are struggling to find workers going into theNew Year, take advantage of the NHLRA Career Centeras another outlet to post your opening and look for po-tential new employees. The NHLRA is also offering a cer-tificate management series in collaboration with GraniteState College, and more ServSafe classes each month.Continue to email me compliance articles, your philan-thropy efforts, staff promotions, and other informationyou would like to share with fellow NHLRA membercommunity.Happy New Year!Taylor - [email protected] 4

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By: Granite Financial PartnersRegardless of how you feel about the recently passedtax bill politically, you may want to propose a toast incelebration with your friendly neighborhood brewer.The American Craft Brewery, which continues to devel-op into a burgeoning industry in NH, received a much-appreciated tax break that will go down as crisp as acold IPA.Small Brewers win bigThe measure will be of much bigger help to small brew-ers than the national behemoths, which could go a longway in protecting these vulnerable but talented busi-nesses from being swallowed up. Brewers that produce2 million barrels or less will pay $3.50 per barrel inexcise tax for the first 60,000 barrels they produce. Thisis a 50% savings from the previous rate of $7 per barrel.This potential $210,000 savings over the first 60,000barrels produced could be a make or break figure fornew brewers, and the barrel limitations prevent largerbrewers from taking advantage of a windfall not in-tended for them.A popular move for the populousThe national Brewers Association estimates that 97% ofAmerican breweries can produce less than 60,000 bar-rels, which means most brewers will be paying $3.50per barrel across the board. The remaining 182 Ameri-can breweries that surpass the 60,000-barrel mark withpay $16 per barrel (down from $18) from the 60,001stbarrel to the last. The Brewers Association lobbied tomake the new measure permanent but as of now itexpires in two years. 6

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By: Adam Chandler and there is no right to appeal in court. Employers favor arbitration because it is often less time consum-Last month, we provided you with practical tips for ing and costly than litigating a case in court, oftenconducting a workplace investigation in response to avoids public scrutiny, and typically allows the em-allegations of sexual harassment. The groundswell ployer to avoid costly class action lawsuits. Critics sayof sexual harassment allegations being launched that forced arbitrations serve to silence employeesagainst powerful men has also propelled proposed who legitimately experienced sexual harassment andlegislative action from Congress that could affect in turn slow progress for women in the workplace.how employers deal with sexual harassmentclaims.In early December, a bipartisan group in Congress The proposed bill, (introduced by Democratic Repre-proposed legislation, called the Ending Forced Arbi- sentatives Cheri Bustos and Senators Kirsten Gil-tration of Sexual Harassment Act of 2017, that librand and Kamala Harris, and co-sponsored by Re-would prevent employers from compelling employ- publican Senator Lindsay Graham and Representa-ees to agree to arbitrate sexual harassment and dis- tives Walter Jones and Elise Stefanik) would rendercrimination claims. Oftentimes employees are re- void for sexual harassment and discrimination claimsquired to sign at the time of hiring agreements to these types of compulsory arbitration agree-arbitrate certain future, but then unknown, legal ments. The bill would not prevent employers andclaims against their employer. When employers employees from knowingly consenting to arbitrationenforce these arbitration agreements, the employ- later on, after the claims arise. Currently, it is un-ee is prevented from filing suit against their employ- known whether the bill will pass. Either way, em-er in court or having their case heard by a jury. In- ployers must be aware that the current public focusstead, the employee is forced to use private, and on sexual harassment makes all the more criticaloften confidential, arbitration to adjudicate their prompt and effective response to any complaints ofclaims. Typically, the arbitrator’s decision is binding mistreatment in the workplace. 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. Contact Chris Vrountas at [email protected] or by phone 11

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By: Jacquelyn Connelly, IA Magazine between liquor liability and GL claims is not always clear,” says Paul Wagner, senior vice president andAbout 30% of losses at bars, taverns and night- account executive, Gen Re, Los Angeles.clubs arise from assault and battery claims, ac-cording to Bill Turner, vice president, profes- According to Sandra Haley, senior vice president ofsional and product development at underwriting and marketing at Hospitality InsuranceBerkleyReSolutions. Group, most GL policies specifically exclude liquor if you’re in the business of serving or selling it. Where-“Assault and battery continues to be a major as a liquor liability policy provides coverage for bodi-driver of loss on liquor-related accounts,” ly injury that results from over-service of alcohol oragrees Renate Jordan, senior vice president and service of a minor, GL coverage pertains to bodilyaccount executive, Gen Re, Los Angeles, who injury or property damage that results from anythingnotes that the approach carriers use to address besides liquor, such as slips and falls.the exposure usually depends on whether theyoperate in the standard or excess & surplus In theory, then, “if the over-service of alcohol con-market. tributes to a fight or accident on or off the premises, dram shop laws provide the remedy and the liquorIn the admitted market, policies are generally liability policy provides the coverage,” Wagner says.silent on assault and battery, and “the Beyond specific exclusions, “the ISO forms do a goodapproach becomes more varied as the liquor job preventing the stacking of coverages,” saysexposure moderates,” Jordan explains. Turner, who notes that ISO’s GL form and current BOP endorsement for liquor liability both include an“It’s typically a non-issue for standard market “other insurance” provision, “which states this cov-business—clients with liquor receipts that are erage will not apply if other insurance is available,40% or less of total receipts,” Turner agrees. unless the other insurance is liquor liability coverage.“They’ll typically get full assault and battery for That means if the GL applies, the liquor won’t apply,both general liability and liquor liability.” and if allegations are that the injury arose from the service or sale or furnishing of alcoholic beverages,But as the proportion of liquor receipts inches the GL will not apply.”closer to 50% and above, as in bar business,taverns and nightclubs, “you might start to see But it’s not always so clear-cut. Maybe the dramexclusions,” Turner cautions. “More often than shop statute caps recovery, or the client has no liq-not, you will see a sublimit on the GL and the uor liability insurance in place, Wagner suggests. Orliquor liability, with a lower limit for assault and maybe, the liquor liability policy excludes assault andbattery.” battery, but the GL policy does not. In that case,And those coverage restrictions can prove con- 14fusing or problematic in a space where “the line

“claimants may allege negligent oversight, failure “Many states apply their dram shop laws as the ex-to arrange transportation or unsafe premises to clusive remedy for any injuries arising out of therecover under the GL policy,” he explains. improper provision of alcohol,” Wagner explains. “That's not to say GL carriers are always free and“There’s a very fine line,” Haley agrees. “Assault clear when an obviously intoxicated customer isand battery doesn’t necessarily mean it’s a liquor served and later harms another patron—courts al-assault and battery. Maybe we just got there, and ways make exceptions. Most such claims, though,halfway through our first beer, you insult me and I are landing in the liquor liability policy.”smack you and you break a tooth. Yes, we’re in abar, but neither of us is feeling the effects of the Article submitted by Clark-Mortenson Insurancealcohol, so we can’t claim we’ve been over-served.” https://www.iamagazine.com/markets/ read/2018/01/08/general-vs.-liquor-liability-who-Any of these scenarios could easily result in finger- pays-the-claimpointing, where “the GL carrier says, ‘Liquor wasinvolved,’ and the liquor carrier says, ‘Prove to methere were signs of intoxication,’” Haley says.Haley, who recommends remedying these poten-tial issues by securing GL and liquor liability withthe same carrier, compares the problem to loadingand unloading in the commercial auto realm. “Isloading of a vehicle on the auto policy, or is it partof the loading and unloading coverage on a GL pol-icy? To get beyond that, you put the GL and theauto together, and you never have a questionwho’s covering it because you’ve got one carriercovering it,” she explains.“Until they sort out the facts of the case, the clientwill probably incur some defense costs on bothlines. But typically, the GL policy exclusions haveheld up,” notes Turner, who adds that much de-pends on your state’s willingness to impose liabil-ity on the commercial host.In states like Maryland, for example, which imposeno liability on commercial hosts, “plaintiff attor-neys are aware of this stuff, and most will pursuethe GL line and won’t even mention the liquor,”Turner says. “It’s virtually impossible to be suc-cessful on litigation involving liquor liability in astate like that, where naturally an assault orbattery will gravitate to the GL.”But “it gets a little dicier in states that tend to im-pose liability on servers,” Turner says. There, Wag-ner says it’s “much harder to succeed with GLclaims.” 15

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Hospitality family donates $8,000 and collects hun- The New Hampshire Food Bank is also the benefi-dreds of pounds of non-perishable items for TheNew Hampshire Food Bank ciary of “Do Good” coupon books that The CommonASHLAND, N.H. – The Common Man hospitality Man family sells during the holiday season. Pro-family in New Hampshire closed out 2017 with acash donation and the collection of hundreds of ceeds are donated to the Food Bank once all bookspounds of food for The New Hampshire Food Bank. are sold and sales are tallied.A donation of $8,000 was made by The CommonMan Vice President Diane Downing and Chief Exec- The New Hampshire Food Bank, a program of Cath-utive Officer Vincent Vella as a result of funds olic Charities New Hampshire, has been working toraised at the Common Man Invitational golf tour- relieve hunger in the Granite State since 1984. Thenament held in the fall. New Hampshire Food Bank receives no federal or state funding for food distribution. In 2016, as theThe Common Man also participated in The Spirit of state’s only Food Bank, the New Hampshire FoodGiving Food Drive held in December in partnership Bank efficiently procured and distributed nearly 13with WMUR-TV, Dead River Company, Hannaford million pounds of food to people in need throughSupermarkets, Shaw’s Supermarkets and The New more than 425 non-profit registered agencies.Hampshire Food Bank, inviting guests to bring non- Agencies include food pantries, neighborhood cen-perishable food items to select Common Man loca- ters, low-income housing sites, senior nutrition cen-tions throughout the state. ters, family crisis centers, hospices, soup kitchens, emergency shelters, after school programs, and day care centers. For more information about the New Hampshire Food Bank, please visit www.nhfoodbank.org and find them on Facebook and Twitter.“The Common Man collected 891 pounds of food Founded in 1971, the Common Man family in Newduring the Spirit of Giving Food Drive, providing Hampshire is made up of 16 restaurants, two Inns,743 meals to our neighbors in need,” said Nancy a Spa and Salon, Company Store and The FlyingMellitt, director of development for the New Monkey Movie House and Performance Cen-Hampshire Food Bank. “With cash donations, we ter. Common Man locations include Common Mancan provide two meals for every $1 donated. Be- restaurants in Lincoln, Ashland, Concord,tween the golf tournament funds and cash dona- Claremont, Merrimack and Windham; The Commontions made by guests during the food drive, plus an Man Inn & Spa, Foster’s Boiler Room, Italian Farm-anonymous matching grant that doubled those house and The Flying Monkey in Plymouth; Thedonations, The Common Man helped to raise Common Man Inn & Restaurant in Claremont; Lake-$16,170, which totals 32,340 meals,” said Mellitt. house Grille, Camp, Lago and Town Docks in Mere- dith; Route 104 Diner in New Hampton; Tilt’n Diner 18

in Tilton; Airport Diner in Manchester; and the The Common Man Vice President Diane Downing and Chief Executive Officer Vincent Vella (right) presentCommon Man Company Store in Ashland. The Eileen Liponis, executive director of the New Hamp- shire Food Bank, with a donation from the proceeds ofCommon Man also offers Common Man-made food at The Common Man Invitational golf tournament.the Hi-Way Diner and The Common Man Roadsidefood court at the Hooksett Welcome Centers onInterstate 93 north and south in Hooksett, NH.The hospitality family’s newest project is therevitalization of an antique barn, which was movedfrom Canterbury, NH to Plymouth, NH, and is takingon a new life as a wedding and event venue called TheBarn on the Pemi, opening this spring. For moreinformation about The Common Man, visitthecman.com or become a fan on Facebook atwww.facebook.com/thecmannh and find them onTwitter and Instagram @thecmannh.19

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proactively as well as build confidence in handling difficult conversations in the workplace. To receive a Certificate of Participation and one Continuing Education credit, all three sessions must be attend- ed. Sessions will be February 6, March 13, and April 10 from 9am-3pm at Granite State College in Con- cord, NH. The cost to attend is $225 for all three sessions.NHLRA announces workforce development grant On March 6, the NHLRA will host a panel on theand upcoming opportunities Non-Traditional Workforce. Panelists from various resources such as Apprenticeship USA and otherOn December 20, the NHLRA was awarded the Sector state and community resources will be invited toPartnership Initiative (SPI) Intermediary grant. SPI is discuss their programs and how you as an employeran industry-driven statewide initiative to help busi- can access the “non-traditional workforce”. Thenesses in targeted industries address their workforce panel and networking session will be held 9:30am-needs, while also helping workers prepare for and 11:30am. More details to follow.advance in careers in these critical sectors. For more information or to be involved in activitiesThe state has designated the hospitality industry as a in education and workforce development, pleasecritical sector. The NHLRA is committed to developing contact:initiatives in regards to both immediate workforce de-velopment and long term educational programs for Amie Pariseauthe hospitality industry. We’re excited to announce Education and Workforce Development Managertwo upcoming opportunities to engage our membersin these initiatives- a certificate management series [email protected] a Non-Traditional Workforce Panel and Network- 603-228-9585ing Session.With a growing need in New Hampshire’s hospitalityindustry’s workforce, both Granite State College andthe NHLRA recognized the need to develop and makeavailable educational opportunities for today’s em-ployees to further their skills and knowledge in a vari-ety of areas. The first occasion available through thisnew collaboration is the “Fundamentals of HospitalityManagement” certificate. This is a three part seriestargeting entry level and junior level managers to as-sist in their leadership development. Session One willfocus on the Foundations of Leadership and will allowparticipants to identify their leadership style and de-velop a personal action plan to build and improvetheir leadership skills. Session Two will focus on Effec-tive Communication giving attendees the tools to in-teract and effectively communicate with fellow staffmembers and other management. Session Three willfocus on Conflict Resolution with tools such as how tomotivate staff and how to manage situations 22

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April 2018 will be the first annual Hospitality Month! Your commitment: You determine which days your property and staff can be available. You decide if your time with the students will be a tour, a demonstration, or both. You can choose if you want to provide a little snack or not. They do love food! J We want this to be just as an enjoyable experience for you as for the students who come through your door. There are many options to make this achievable. How- ever, we do need to work within the parameters of the school day and its transportation.What is Hospitality Month? Restaurant tours will be 9:30am-11am.Middle school and high school students will be invited Hotel and Attractions tours will be 11:30am-1pm.to tour local properties. The goal of Hospitality Monthis to generate interest about the industry. What is a day For more information or to participate, pleasein the life like? What opportunities are available? What contact:paths do they take to get there? Let’s excite this nextgeneration of restauranteurs, chefs, sales directors, Amie Pariseauand operation managers about this great industry! Education and Workforce Development ManagerFor students: [email protected] bed and breakfasts to luxury hotels, from food 603-228-9585trucks to fine dining, from campgrounds to ski resortsand everything in between, the hospitality industry hassomething for everyone. The opportunities are endlessand it’s a career which offers many benefits. Duringthese visits, students will have the opportunity to get abehind the scenes look at day-to-day operations, inter-act with employees to hear about their career path-ways, and learn about being a cook or front office man-ager as well as broaden their scope of what other ca-reer opportunities the industry has to offer including:web design, social media marketing, accounting, land-scaping, event management, and more!For industry:For the industry, it’s an opportunity to share your pas-sion for what you do, highlight your property to stu-dents, engage them in the possibility of a career in thehospitality industry, and opens up a new supply of tal-ent to help you build a future skilled workforce. Weknow you’re struggling to find quality workers. Ourschools are also struggling to fill the seats in the culi-nary arts and restaurant management programs. Wehope the outcome of Hospitality Month is beneficial forboth industry and students and you each come awaywith a positive and encouraging experience.24

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NHLRA Member Renewals 815 Cocktails & Provisions Liberty Lane Catering White Mountain Hotel & ResortAlmost There Sports Tavern & Little River Bed & Breakfast White Mountains Attractions Restaurant Maine Course Hospitality Group Appalachian Mountain Club Atlantic Grill Mill Falls at the Lake Beal House Mountain Edge Resort & Spa Courtyard by Marriott, at Sunapee Keene Downtown Mr Mac’sDante’s Past & Vino/ Adagio Spa Mt. Washington Valley Flag Hill Winery Chamber of Commerce MT Local’s Kitchen & Wine BarGrand Slam Pizza 1 New WoodshedHaluwa Restaurant & Lounge Nordic Inn Condominium ResortHermanos Cocina Mexicana Nutmeg InnHilton Garden Inn Puritan Backroom RestaurantJosselyn’s Getaway Cabins Trimark United EastLaconia Rod & Gun Club Tuckaway Tavern & Butchery 26

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Insert Header for Red Arrow ArticleAccording to the National Restaurant Association, and the four entries that received the most votesabout 70% of sales in casual restaurants come from were each awarded with a grand prize.repeat business. At Red Arrow Diner, we not onlyknow what our target market is but we actually The grand prize was chosen with our regular dinersknow many of our regular customers by name. Our in mind. What would give them the desire to keepmarketing strategy often caters to the loyal diners coming back? What would truly make them feelwho keep coming back to enjoy their favorites. appreciated for their creativity and Red Arrow Din-Over the years, these customers have become part er loyalty? The most common reason we hear whyof our family and integral to our success as a res- people love our diner is because when they step intaurant. our doors and sit down at our bright red counter, they feel like they’re a part of a community. It’s im-Most recently, we launched a campaign called the portant to us that our diners continue feeling a partBurger Bar Challenge during which we invited cus- of the Red Arrow Diner family, and so it was a natu-tomers to create their very own custom burger ral fit to showcase the winners in our famous menutopped with ingredients of their choosing from our along with their delicious burger creation. Overall,signature burger bar. Customers could choose type the Burger Bar Challenge was a new, fun and ex-and quantity of meat, buns and an endless supply citing way to demonstrate our dedication to ourof toppings and condiments, including bacon, customers as well as good food!pulled pork, various cheeses and vegetables. Weasked that each participating customer name their Visit our Facebook photo album (https://burger, list the ingredients chosen, and snap a www.facebook.com/pg/redarrowdiner/photos/?selfie with their creation to post on our social me- tab=album&album_id=10156941925869196) todia pages using the hashtag #RedArrowBurger. view all of the 2017 Burger Bar Challenge entries.From the launch in October 2017 until the closing Though the contest has ended, the burgers mayof entries on December 31st, 2017, details were inspire you to get creative next time you order apromoted regularly on our social media platforms, burger at Red Arrow Diner!our monthly e-newsletters and through table sign-age in all four of our diner locations.Following the entry period, all campaign selfieswere collected and posted to the Red Arrow DinerFacebook page using the photo album feature. Wethen asked our social media followers to vote fortheir favorite entries by liking, sharing and com-menting on the photo. A point system was devel-oped where each entry received one point for a'like', three points for a comment, and five pointsfor each share on Facebook. Points were calculated 28

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3. ForecastIn addition to your research, you’ll need to startforecasting for 2019 – both your topline budgetand bottom line results, by month. What are ho-tel industry predictions for 2019? What outsideinfluences might affect your hotel? How are yourstaffing needs going to change? How will thataffect other costs, like recruiting or train-ing? There’s a lot to consider, so it’s best not towait until the last minute – and don’t assume thatnext year will look the same as this year.4. Share and ReviewOnce you’ve gathered your wish list and doneinitial research, it’s important to consider whoelse on your team might have items to add. It’salso good to get feedback regarding items onyour list. Share your list with your team and plantime to discuss how to prioritize.Give yourself some time and distance from yourlist, then go back and revisit each item. Withsome separation and additional thought, you maywant to make some adjustments. Consider ifyou’ve missed anything and remove any unrealis-tic items. When you present your wish list, youwant to be fully prepared with your research andyou want each item to be taken seriously.iResponze is holding webinars in August and Sep-tember to help take away some of the stress ofbudget planning time by providing the latest In-dustry insights and marketing trends as hotelsprepare their budgets. Check them out here. 33

By: GranitPathMost employees (employers for that matter) want one thing above all else from their retirement plan, simplicity. Most havetoo little investment experience to make educated decisions, and too much on their schedule to learn the ins and outs. Weunderstand and are here with a simple summary of two of the most common retirement plan options.Traditional 401(k)The basic must-know information about a traditional 401(k) is that it is a retirement account in which your money is contrib-uted pre-tax and is allowed to grow on a tax deferred basis until you withdraw from it, at which point it is taxed as ordinaryincome. So rather than getting a paycheck and having the government take its share in taxes and contributing what is left, youget to effectively contribute 100% of your dollar immediately, and then take a tax deduction at the end of the year.Contribution limits: $18,500 or $24,500 for those age 50 or older, neither number includes money contributed by your em-ployerEmployer match: Often an employer will match all or a portion of what you contribute to it. You should always take ad-vantage of every employer contribution available. So if for example your employer offers to match 50% of every dollar up to6% of your salary, you should contribute 6% of your salary. On a $50,000 annual salary this amounts to $1,500 per year thatyour employer is willing to give you, so you are squandering that opportunity for free money by not contributing up to thelimit.Withdrawal Rules: If you wish to withdraw money before you reach age 59 ½ you will pay a 10% penalty on that withdrawal inaddition to the money being counted as taxable income. After age 59 ½ there is no penalty, but it is counted as taxable in-come. You are not required to take any money from the account until you reach age 70 ½.Roth 401(k)Just like how a Roth IRA differs from a traditional IRA, the Roth 401(k) acts the same way. It is a retirement account that al-lows you to contribute on an after-tax basis and then make tax-free withdrawals in retirement.Contribution limits: $18,500 or $24,500, neither number includes money contributed by your employerEmployer match: Just like in a traditional 401(k), you should always take advantage of any match offered by your employer.The only difference here is that your employer must hold the money it wishes to contribute to you in a separate pretax ac-count.Withdrawal Rules: Just like in your traditional 401(k), you will pay a 10% penalty plus income tax on any money withdrawnbefore age 59 ½, but in this case you have already paid income tax when you contributed so you are effectively being taxedon the money twice in addition to the 10% penalty. Unlike the traditional 401(k) account, you are not required to take re-quired minimum distributions from Roth accounts, which can be a great way to build assets and potentially transfer them tothe next generation. 388 Nashua St. Milford, NH 03055 (603) 554-8551 [email protected] 34

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By: Amie Pariseau, NHLRAAs part of our continuing efforts in partnership with the Sector Partnership Initiative (SPI), the NHLRA pre-sented “Connecting the Dots in Hospitality” at the annual Career and Technical Education (CTE) Summer Con-ference. This conference brings together all CTE educators, counselors, directors, and administrators fromacross the state for three days of curriculum discussions and workshops.The purpose of “Connecting the Dots in Hospitality” was to highlight the activities the NHLRA has been spear-heading over the past several months to provide exposure and opportunities to career pathways as well asprovide resources to all New Hampshire students and adult learners. These highlights included a recap of thefirst annual New Hampshire Hospitality Month which reached 320 students our partnership with GraniteState College which provided leadership, communication, and conflict resolution strategies to over 60 partici-pants a variety of new relationships we’ve formed ranging from Girls Incorporated to Girl Scouts and fromAdult Learning Centers to Ascentria Care AllianceThe majority of the time was dedicated to industry and educational partners to showcase their successfulpartnerships and to inspire other educators to consider building similar partnerships with local industry mem-bers. Great appreciation and thanks to the panelists for sharing their time and enthusiasm!Jay Bolduc, managing operator, director of bar/beverage, T-BONES & CJ’sMichelle Cote Haas, professional development, Mountain View Grand Resort and SpaMatthew Holland, culinary arts teacher, White Mountains Regional High SchoolReilley McGee, catering and culinary technical education facilitator, White Mountains Regional High SchoolDon Mullen, director of career counseling, Laconia High SchoolHunter, senior, ProStart and HTMP student, White Mountains Regional High SchoolIn the hospitality and tourism track at White Mountains Regional High School, students learn in the tradition-al classroom and then have the opportunity to experience every department at the Mountain View GrandResort and Spa. This culminates in an event the students design and implement. This year’s group held a ca-reer fair for the resort. The panel attendees enjoyed the student view as Hunter walked them through wherehe found his passion for hospitality and his future goals. 40

He’s been working at Santa’s Village, was recently promoted to the Recreation Activities Manager and plansto pursue recreation management at White Mountains Community College and Plymouth State College. Apassionate, hardworking individual who plans to remain in the state. How do we clone him?T-BONES & CJ’s and Laconia High School teamed up for an Industry Panel and then again during NH Hospitali-ty Month. “The students of Laconia High School are extremely grateful to Gunstock Mountain Resort, MillsFalls at the Lake and Cactus Jack’s and T-Bones,” said Don Mullen, “Our students were given the opportunityto explore the wide variety of amazing career opportunities available in the hospitality industry in-depth. Thishands-on experience was valuable and has already helped several students make educational and careerplans.” Three students who participated in the industry panel joined CJ’s as employees!The remainder of the time was an open discussion about the challenges facing both the educators and theindustry. The issues consistently plague both sides- student engagement and interest, passion for the indus-try, and work ethic of the students coming through the pipeline. We’ll continue to work with our educationand industry partners in these efforts.As summer wraps up and the fall begins, the education and workforce space will be bustling with activity.Upcoming programs include “Managing Human Resources in Hospitality” at Granite State College, sponsor-ing the Girl Scouts G.I.R.L. Expo, working with our ProStart schools, developing a lodging management ap-prenticeship model, and more. If you would like more information or would like to be involved, please con-tact Amie, education and workforce development director, at [email protected] or 603-228-9585. 41

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By: Duprey HospitalityConcord’s favorite hospitality companies has launched a catering business for large-scale events to intimatedinners. Catering by Design has debuted its new catering menu this year with Executive Chef Trish Taylor.Catering by Design brings contemporary and authentic cuisine to venues throughout the Capital City and be-yond. In its first season, the catering company worked weddings at La Piece-The Room in Tilton, Holiday Par-ties at the Capital Center for the Arts, luncheons at University of New Hampshire School of Law and rehearsaldinners at Kimball Jenkins Estates.In addition to large upscale events, Catering by Design also specializes in intimate private dinners and is cur-rently planning several holiday parties for Concord area businesses. The team customizes menus for eachevent, and incorporates vegan, gluten free, and seasonal organic ingredients into the dishes. The services ex-tend beyond catering and include assistance with specialty orders, room décor, and coordination with wed-ding vendors, such as photographers, florists, and musicians.Catering by Design also partners with The Courtyard by Marriott and Grappone Conference Center to offer acomplete event package including lodging, catering services and coordination of off-site activities. Other ven-ues they work with include La Piece-The Room, Tilton, Capital Center for the Arts, Kimball Jenkins Estate,McAuliffe-Shepard Discovery Center, Concord, McLane Audubon Center, Concord. 2 Pillsbury Street Concord, NH 03301 (603) 568-5851 www.stayconcord.com 46

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July 2018—August 2018Banners Restaurant Best Western Executive Comcast Business Coppertoppe Inn & Retreat Court Inn CenterCrown Linen Service Darby Field Inn Eagle Mountain House & Econo Lodge—Inn & Suites Golf ClubHanover Street Chop Highlands Inn Inn of Lincoln InnSeason Resorts Pollard House BrookLago’s Ice Cream Las Olas Taqueria Lucky Dog Tavern & Grill Martignetti Companies of NH, Inc. The Mount The New England Inn New London Hospitality Patrick’s Pub & EateryWashington Cog Holdings, LLC RailwayPortsmouth Gas Light The Shaskeen Irish Pub Silver Sands Motel & Sky Valley Motel & Cottages MarinaCompany and Restaurant SNHU Arena Stark Village Inn Tilton Inn & Onions Pub Twin Lake Village RestaurantUNH Peter T. Paul Woodward’s WhiteSchool of Business Mountain ResortWelcome Newest NHLRA Members! 1750 Taphouse | Bedford, NHThe 1750 Taphouse offers a full from scratch menu, brick oven pizza, andover 40 local and craft beers. We pride ourselves on being community driven,affordable, and a quality family restaurant.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 48

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