The Dish - February 2018

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Event details including pricing, location, and registration can be found on nhlra.com.“A satisfied customer is the best business strategy of all.” - Michael LaBoeuf 3

The February issue is finally here! This Dish is packed withfantastic submissions highlighting employees, upcomingevents, and timely compliance issue articles. Thank you tothe members who continue to email their articles forsharing with the NHLRA community.Make room in your schedule to attend the UntappedWorkforce Panel on March 6 at Giorgio’s Ristorante inManchester. If you are struggling to find workers, thisfree member event is for you. The NHLRA has organized apanel of professionals from State and communityresources across the state that work with the oftenoverlooked workforce groups including New Americans,Veterans, and students. Further event details can befound on page 5 of The Dish. Register today!As always, submit your events to Lindsay [email protected] to be featured on NHFlavors and ourgrowing social media platforms. If you choose tofeatured, you’ll have full commercial use of the photostaken and at no charge. Check out NHFlavors here to seehow we are promoting your business to consumers!Email your compliance articles, latest philanthropyefforts, staff promotions, and other information youwould like to share with the NHLRA member communityin future editions.Enjoy your February!Taylor [email protected] 4

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Season 8, Episode 5 – ThrowbackWe're talking about throwback dishes that are better now than ever before!Alton Brown takes a field trip to Richmond, Va., to get his favorite boxed lunch,Simon Majumdar stops in Manchester, NH to spill the beans on a dish he stilldreams about, while Chef Tregaye Fraser pulls up to a memorable drive-in for aslice of cake. Jeff Mauro shares the oldest pedigree of Chicagoan cuisine, andAlex Guarnaschelli slips into a food coma over her pigs in a blanket.About the Show“Ever wonder what the biggest food stars and chefs eat in their free time – when they're paying? Find out onThe Best Thing I Ever Ate! It's the ultimate guide to the country's most amazing meals, eats and treats as toldby the pros who spend their lives obsessing over food, from a barbecue sandwich worth driving over 1,500miles for to cannoli so good that it completely healed a bad breakup,” CookingChannel.com. 6

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Food waste is a large component of solid waste and asyou may or may not know, when it is landfilled, is a ma-jor source of greenhouse gas. Economically, food wasteis often the heaviest component of the waste you gener-ate and pay to have hauled away. Reducing food wasteby looking at how the waste is generated is the best so-lution to this problem, and a good place to start. Thenext best solution is composting the waste generated atyour facility. Reducing and composting food waste is notonly good for the environment; it’s good for the bottomline.The NH Department of Environmental Services (NHDES)is in the process of updating its composting rules tomake voluntary composting more accessible. During thisprocess, NHDES has gathered a number of stakeholderstogether to discuss the rules, develop a pilot project andcreate an outreach campaign. This collaborative processaims to make composting in New Hampshire a more via-ble option. Your input and opinions on composting foodwaste at your facility will help to inform the stakeholderworkgroup on decisions that will help rather than hinderthe hospitality sector.Please take a moment to answer a few short surveyquestions to help us better understand the hospitalityindustry’s food waste reduction and composting needs. Click here to take the survey! 8

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By: Raquel Gawron, Great NH Restaurants The group has fostered a sense of community and encouragement, allowing a company that employsGreat NH Restaurants, comprised of T-BONES, over 650 individuals to feel more like a family.Cactus Jack’s, and Copper Door, prides itself onbeing at the forefront of community involvement Bringing this virtual comradery into the physicaland employee appreciation. In 2014 the company world, the company also introduced the Featuredfounded FEEDNH.org to help meet the ever- Store Coupon in 2017. Each month a coupon isgrowing need for resources in our New Hampshire created featuring a different restaurant within thecommunities, culminating in a $183,000 fundraising Great NH Restaurants family. These employee-onlyeffort in 2017 for FEEDNH.org alone and an certificates are handed out to encourage them toadditional $72,920 within the restaurants visit other locations and meet the names and facesthemselves. Through their Charitable Trust, they they had previously only seen on a computer screen.have provided funding, food, education andvolunteer services to several New Hampshire-based As they continue into 2018, Great NH Restaurantsnon-profits, all fitting within their mission to has its sights set on improving the communitiesprovide for families, the elderly, education, and the around them as well as its internal restaurantdisadvantaged. community. Continuing to raise funds for FEEDNH.org, focusing on their volunteering program,In 2017 a new program was launched to encourage and creating a great place to work will keep thememployees to go out into their community and busy in the year to come.volunteer. The Great NH Restaurants’ VolunteersGoing Above & Beyond program pays altruistic- “The mission of FEEDNH.org Great New Hamp-minded employees in “A&B Bucks”, which can then shire Restaurants’ Charitable Trust – is tobe traded in for rewards and cash donations to strengthen New Hampshire communities throughcharities of the employees’ choosing. This along philanthropic collaboration, dedicated employeewith consistent communication efforts within the involvement and volunteerism benefiting localorganization has spurred a growing interest in Families, Elderly, Education, and Disadvantaged.”volunteerism within Great NH Restaurants.Building a strong network of communication can bea difficult task for any restaurant, let alone amongsteight locations. That’s why, in 2017 Great NHRestaurants launched Staff Matters, an internalcommunication forum using a medium that manyrestaurant employees are familiar with: Facebook.Through this platform, their employees have beenable to share volunteer experiences, new ideas, funtips and recipes with others throughout thecompany as well as enter fun ticket giveaways. 10

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By: Red Arrow Diner Jamie began her career in the hospitality industryRed Arrow Diner is excited to announce the promotion as a host in a chain restaurant for five years beforeof employee Jamie Lemay to District Manager, she began bartending at a Nashua banquet facility.effective February 1st, 2018. She was recruited by a former Red Arrow DinerWorking at the Red Arrow Diner never seemed like general manager to work at the diner as a third-just a job to Jamie Lemay, who began working as a shift server and then began her tenure at thethird-shift server at the diner’s flagship Manchester, Manchester landmark.New Hampshire location in 2012. In fact, Jamieembraced the late-night crowd and never-boring Jamie’s management roles made her realize howatmosphere at the beloved diner. Her love for her job much of an extended family she has at the Redwas evident in the positive attitude, admirable work Arrow Diner. She loves working with ownersethic and consistent enthusiasm she brought to each George Lawrence and Carol Lawrence-Erickson asof her shifts. In January of 2015, Jamie’s professional well as Chief Operations Officer Amanda Wihby.attributes led to her promotion to General Manager. Jamie is excited for this new opportunity and appreciates that her new role is, in ways, a lot likeJamie’s role as General Manager of the historical her start as a third-shift server six years ago.Manchester location included managing employee “I love that every day at the Red Arrow Diner isscheduling, maintaining food and supply orders, different,” said Jamie Lemay. “This line of work isregularly interacting with customers to assure the nothing like a typical office job. I’m always travelingfood and service was to their liking, and working to one of our diners and enjoy my time withclosely with servers, cooks and other staff to make employees and customers. I’ve met so manysure company procedures were being followed. Her interesting and wonderful people on this journey.hard work and success as a general manager led to her I’m grateful to work for George and Carol, who Irecent promotion to District Manager. learn so much from every day.”As District Manager, Jamie will be responsible for Jamie currently lives in Nashua with her fiancé andmaintaining consistency throughout each of the their five children. She is very involved in her kids’diner’s locations and will work closely with general lives and enjoys spending time with her family.managers to assure company policies and proceduresare being met. She will also have a part in monitoringthe diner’s budgets and expenditures. The position isbrand new to Red Arrow Diner, and Jamie is excitedfor the opportunity to make this role her own andbecome a leader within a company she considers asecond home. 13

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By: Chris Vrountas of Vrountas, Ayer & Chandler conduct of a separate entity with whom they contractIn the final weeks of 2017, the National Labor Board and whose employees have overlapping responsibili-Relations Board, packed with Trump appointees, ties to both entities. This is especially true forput an end to two important Obama-era labor employers whose business model involves the use ofrules. franchises, subcontractors, or even temp agencies.Joint Employer Test Clarified for Businesses Employer Policies Legitimately Restricting EmployeeIn Hy-Brand Indus. Contractors, Ltd. and Brandt Speech More Likely EnforceableConstruction Co., the now Republican-majority In Boeing Co. and Society of Professional EngineeringNLRB overturned the joint employer standard Employees in Aerospace IFPTE Local 2001, the NLRBestablished under Obama, and returned to the prior ordered that it would give greater consideration andstandard that governed for decades before. The deference to employers’ explanations of facially-current standard requires that two entities must neutral employment policies in determining whethershare actual control over (verses a mere reservation such policies interfere with, restrain, or coerce employees in the exercise of their right to engage inof the right to control) the essential terms andconditions of employment (e.g. hiring, firing, union organizing or other concerted activity protectedsupervision, pay, etc.) in order for the NLRB to find by the NLRA. This decision ends the Lutheran Heritagea “joint employer” relationship. The NLRB also Village-Livonia standard where facially-neutralnoted that the control must be “direct and employment policies could be found to violate theimmediate” verses indirect. Finally, the NLRB will NLRA if employees would reasonably construe theanalyze joint employment both in form, i.e. the policy's language to prohibit concerted activity.contract between the entities, as well as in Under this Obama-era rule, even well-intentioned andsubstance, i.e. the actual practice of the employers. important employment policies like those prohibitingMost experts believe that this standard for harassing or defamatory statements on social mediadetermining joint employment is more objective sites, abusive or profane language in the workplace,and provides greater clarity than the Obama-era disparaging the employer online, or establishingstandard. Most believe the new rule benefits standards of confidentiality in sexual harassmentemployers by allowing them to more accurately investigations could be viewed as violating theassess whether they may be responsible for the NLRA. Under the current rule, such policies presumably would not be found to violate employee 16

rights to engage in concerted activities to the extent the In partnership with Vrountas, Ayer & Chandler,NLRB will give greater weight to the employer’s stated members have access to 30 minutes of free legalreason for having the policy. Employers should feel advice per unique incident. Members who need tomuch more comfortable establishing facially-neutral retain services with VAC will receive a discountedemployment policies that are legitimately intended to member rate.protect important employer interests while alsobalancing the rights of employees to collectively bargain Chris Vrountasor join together as a group to advance their interests as [email protected] as is their right under the NLRA. (P) 603-935-978917

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By :Granite Financial PartnersA big part of investing is human behavior. When the market takes big swings in one direction or anotherpeople react in unpredictable, but understandable ways. This can create stress and lead to poor decision ma-kings. We’d like to help you mitigate those reactions with a few suggestions.Do: Call your advisor Do: Think about opportunitiesYour financial advisor knows you and your plan and If the market is performing poorly overall, take ahas likely dealt with tumultuous times on Wall minute to think about some investments you missedStreet before. One short talk with them at an out on that you’ve been kicking yourself over everanxious time is usually enough to relieve your since. Take a look at what they’re trading at and callstress. your advisor to decide together whether now is the time to take advantage.Don’t: Repeatedly check your accounts Don’t: Beat yourself upYou should know what is in your accounts andwhat their goals are in the long term. That being The world of investing is incredibly competitive,said, checking your accounts multiple times in a complicated, and volatile with no place for pride.day or even week will affect your life far less than it Even the very best of the professionals make poorwill affect how you feel about it. If you are decisions. Rather than worry about mistakes you’veconstantly checking your performance you have made in the past, now is the time to look to thelost sight of your long-term goals, it’s time to call a future with a clear and open mind.professional.Do: Think before you spendThis is where financial planning meets investment 388 Nashua Streetplanning. If you have a major purchase planned for Milford, NH 03055the year, talk to your advisor about getting it done (P)603-554-8551strategically. If things are up recently, you arelocking in those gains. Conversely, a down marketis not the ideal time to take money out of themarket.Don’t: Be afraid to spendThere is a difference between being mindful andmaking decisions from a state of anxiety, like wementioned above. If you have reached retirementand are taking income from assets, you’ve likelyplanned to do so both in good and bad marketconditions. Once you have a plan, do not be afraidto execute it. 21

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Link the registration—look through the email chain 24

By: Ethan Clark, Executive Chef and Katie Green, General ManagerWhen you think of warm, fresh popovers what also Our connection to this sugar shack is our Chef decomes to mind? Smooth and flavorful maple Butter! Cuisine, Conrad Jr., who has been as asset toAt Popovers on the Square in Portsmouth NH and POPOVERS for more than eleven years. Conrad hasBrickyard Square in Epping NH, it’s no secret that we always had a ‘what-ever it takes’ attitude and is alove pure NH maple syrup. We pair our warm huge supporter of family run farms across NH. Hesignature popover with our house-made maple takes care of the logistics of making sure bothbutter. Our Monte Cristo panini is also served with locations are stocked with syrup, places the ordermaple syrup, as are our fluffy pancakes, thick-sliced and handles the delivery of the syrup.French toast, and its available to add to your hottea, coffee or latte. During maple season we have Meanwhile, Conrad Sr. is in Northern NH tapping,also run special desserts such as warm maple boiling, and bottling the syrup while the sap ispoached pineapple with vanilla ice cream, pecan running in the spring months; or out maintaining thebread pudding drizzled with maple syrup, chilled property by checking and fixing lines, clearingmaple mousse and maple walnut cookies. damaged trees and researching new methods and equipment during the off season. The maplePOPOVERS, in both Portsmouth and Epping, go sugaring season is upon us and will last about 6-10through an average of 250 gallons of maple syrup weeks, but care for the trees and equipmentannually. We are proud to say we serve 100% local happens year round.New Hampshire syrup. We know exactly how andwhere it was harvested, processed, bottled and By buying from NH farms POPOVERS was able todelivered. How sweet is that? accomplish several things. Drop our annual cost on maple syrup by 20%, contribute the NH economyTwo years ago, we decided to form a relationship and build a lasting relationship with Chapple Maplewith a local sugar shack, eliminate the middle man Products. Our guests appreciate us finding andand go directly to the source. We wanted to provide serving great New England products.our guests with 100% local New Hampshire maplesyrup. A partnership was formed with ChappleMaple Products, a sugar shack located on 40 acreson Meridan Hill in Columbia NH. They’re a familyrun business owned and operated by ConradChapple, Sr. 25

By: Hospitality Insurance Company with other patrons until he randomly started violently attacking patrons with weapons concealedFor any establishment that serves alcoholic underneath his sweatshirt.beverages, a fight possibly breaking out is always inthe back of any owner’s mind. None of the injured customers could recall any signs that would have forewarned them of the assailant’sAccording to Insurance Magazine, about 30% of violent propensity.losses at bars, taverns, and nightclubs arise fromassault and battery claims. This incident was a sudden and unforeseen violent crime that occurred on the insured’s premise andOut of the thousands and thousands of claims filed, was covered by the assault and battery endorse-here are three situations we’ve worked with our ment on their liquor liability policy, issued bypolicyholders when an assault and battery occurred Hospitality Insurance Group.at their establishment.Case #1 Case #3A patron alleged that he was repeatedly assaulted A patron appeared to have entered ourwhile exiting the establishment after the last call. policyholder’s establishment already intoxicated.The policyholder had purchased an assault and While inside, the man was said to have disturbedbattery endorsement as part of their liquor liability three different groups of patrons and was laterpolicy issued by Hospitality Insurance Group. struck by a patron inside the bar, causing him to fall and suffer a head trauma.The defense attorney, hired by Hospitality to defendthe establishment against this plaintiff’s lawsuit, This policyholder had purchased an assault andobtained a defense verdict on behalf of the battery endorsement as part of their liquor liabilitypolicyholder. policy issued by Hospitality Insurance Group. The defense attorney, hired by Hospitality to defend theCase #2 establishment against the plaintiff’s lawsuit, obtained a defense verdict on the policyholder’s behalf.This establishment was not the type of bar that youwould think would have an altercation of any sort. As also advised by Nightclub & Bar, general liability insurance with assault and battery and liquor liabilityA gentleman entered our insured’s establish- coverage is usually the best way for restaurantment and was served a single drink. owners to protect themselves in the event of a fightDuring the night, the gentlemen casually conversed 26

at their business.When examining your insurance policy, it’s important toask if you have assault and battery coverage. It’s notuncommon for an insurance carrier to apply aspecialized exclusion for assault & battery exposure aswe explain in our blog, “Assault & Battery: Where’s thecoverage?” Exclusions may occur, and in the event of abar fight breaking out, a restaurant owner could bedenied coverage if an incident like one of these occurs.Not sure if you have the proper coverage? HospitalityInsurance Group is a liquor liability insurance groupwriting insurance for bars and taverns in Connecticut,Massachusetts, New Hampshire, North Carolina,Pennsylvania, Rhode Island and Vermont. For moreinformation about how you can work with HospitalityInsurance Group as an Independent Insurance Agent orobtain a quote for liquor liability insurance, click here torequest a call from us, email or office visit from one ofour local representatives near you. 106 Southville Road Southborough, MA 01772 (P) 877-366-1140 27

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By: Amie Pariseau, NHLRA food and beverage, started us off in the kitchen. TheOn Friday, January 19th, 22 students and three students were surprised how large it was and howteachers from Pittsfield Middle High School trekked much popcorn they had! Mr. Parker stated thatto Manchester for a trio of hospitality tours. The goal popcorn is their biggest seller. The students also hadof this trip was to highlight the variety of opportuni- some great questions about food safety andties within the industry as well as the multitude of sanitation, how old they needed to be to work in thecareer pathways available. Pittsfield has a strong kitchen, and we even had an in depth discussion onExtended Learning Program and strives to provide food profit and costing. After the kitchen, we touredtheir students with work-based learning the ice, the concession areas, and a hospitality suite.opportunities and finds great value in exposing them That's where we lost them; a hockey practice started!to as many industries as possible. To wrap up the tour, we headed to Fratello's whereThe tour kicked off at The Radisson where Katie Chef Adam Parker greeted us. He engaged theBolen, restaurant manager, shared what a family students with stories about his own experiences intheir hotel is. Many staff members have been with the field as an employee and in his role now. Hethe property for twenty plus years with the general shared his passion for food and how rewarding it canmanger on staff for 35 years. Ms. Bolen explained the be as well as the need for a tough skin. It's hard work,general manager started at the front desk and but \"food is personal.\" And just like SNHU Arena, weworked his way up as he learned all aspects of the lost them. It was lunch time. Fratello's provided suchproperty. With a spa, restaurants, event space, and a wonderful spread and the students were able toguest rooms, the hotel has an array of careers. We taste foods they hadn't before such as panna cotta.spoke about housekeeping, security, human Boy, were they hungry. Teenagers can eat!resources, maintenance, and more and it was A standing ovation to Katie Bolen, Robert Parker, andstressed that every job is important. The Radisson Chef Adam Parker for providing Pittsfield Middle Highcan't run without \"all hands on deck\". Key quotes School students a behind the scenes look into a hotel,from the wonderful staff members we met included, an entertainment venue, and a restaurant. While each\"Enjoy what you're doing,\" \"Every day is an property is unique, each is also similar in their needsopportunity,\" and \"There's always something to to make it successful. It was great to connect the dotslearn.\" for the students.From The Radisson, we jetted over to Southern NewHampshire Arena where Robert Parker, director of 30

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engineering, event management, and operations. The last goal was to engage the students and generate their interest in the industry. The floor was opened for questions after the panelists had time to speak. Students asked, “What is the pay like? Should I go to college to do this job? Can I go to college at the same time? How old do I needBy: Amie Pariseau, NHLRA to be to work at your property?” These questions sparked additional dialogue about the importance ofIn collaboration with the NHLRA, Laconia High being a well-spoken, hard-working individual thatSchool hosted a Hospitality & Tourism Industry learns from mistakes.Panel on Wednesday, Dec. 6, 2017. In attendance Each panelist left the students with thoughts towere 55 students from grades 9-12 to hear about ponder:industry opportunities available in the local area. “You can take this field anywhere in the world,” GailThe panel featured the following the following Batstoneindividuals, Gail Batstone of Mill Falls at the Lake,Jay Bolduc of T-Bones & Cactus Jack’s of Laconia, “We’re made from scratch. We grow talent withinGreg Goddard of Gunstock Mountain Resort, our company,” Jay BolducCynthia Makris of The Naswa Resort, and Jeff Miller “Don’t have a narrow vision. There is a large set ofof Magic Foods Restaurant Group. skills this industry needs. All you need is the passion,”The panel was created to inform high school Greg Goddardstudents that industry pathways extend beyond “When you’re in hospitality, you’re part of makingtraditional positions such as kitchen staff, hostesses, memories which is a beautiful thing,” Cynthia Makrisand front desk hotel clerks. “It’s challenging, but when you get the feedback, it’sThere were three goals of the Hospitality & Tourism a lot of reward. I would do it all again,” Jeff MillerIndustry Panel. First, each of the panelists would After the panel concluded, students had theshare their origin story of joining the hospitality opportunity to sign up for additional industryindustry. Students listened as Gail Batstone spoke information, express interest in a property tour, andabout her career beginnings as a nurse prior to explore internship and extended learningjoining the industry and Cynthia Makris shared the opportunities.family history that led her to be a third-generationresort owner. The desire is to evolve the panel and form an invaluable relationship between the hospitalityThe second goal was to introduce students to the industry and Laconia High School. Based on this firstpathways that can transition a job to a lifelong experience, and the number of students thatcareer. The panel focused on the overlooked remained for deeper conversations with thepositions vital to industry success including web panelists, we’re off to an exceptional start.design, social media marketing, maintenance,landscaping, accounting, IT, human resources, 32

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By: Jennifer Reed, Inn on Pleasant Lake With each event that we hold we keep theOn Saturday March 10th, 2018 the Inn at Pleasant concept of community close to our hearts; thisLake is holding its second annual Winterfest to year we have partnered with the New Hampshirebenefit the New Hampshire Food Bank. Experience Food Bank. In 2017 the New Hampshire Foodthe wonders winter has to offer amongst local Bank distributed 13.7 million pounds of food.company. Judge the chili cook off, watch a cooking The Food bank also offers many worthwhilepresentation by Chef Leary, and take part in the programs including:games and winter activities! Be a part of the  Training a new generation of foodaudience for the Oak & Grain ChoppedCompetition, featuring both amateur and local professionals.chefs. A silent auction will take place during the  Teaching families at risk of hunger to makeevent where several items will be presented,including an in-home 3 course dinner prepared by healthy, affordable meals.our Executive Chef.  Producing fresh vegetables for their programs.  Recovering fresh food from local groceriesWhile you are here, check out the beer and winetasting tent on our outdoor patio, featuring many that would otherwise be thrown out.local varietals. Walk through the Winter Farmer’s  Working with local farmers’ markets toMarket featuring local farms and enjoy the pettingzoo! This year, in addition to the food displays, we increase access to locally grown foods.are asking artists from the area to showcase theirwork. We are proud to support the New Hampshire Food Bank and to support their goals.Stay warm by joining the outdoor games! TheSecond annual IPL Winter Olympics will be held Come savor a day of food, art, festivities,during the day along with Nordic skiing and warm company!demonstrations hosted by Nordic Skater ofNewbury. If all these exciting offerings aren’t 36enough, we are also inviting guests to join us fordinner at our restaurant, Oak & Grain. It will be afun, community event where the winner of theChopped Competition will assist Chef Leary inpreparing and presenting the evening’s meal.

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January 2018 - February 2018Belmont Hall Restaurant Delaney’s Hole in the Wall NH SMA Franconia InnBG’s BoatHouse Restaurant Scorpions Bar & Grill Old Ferry Landing The Newell Post Burtons Grill Favorite Foods, Inc. Red Parka Vrountas, Ayer &Restaurant Group Steakhouse & Pub Chandler, P.C. Lakes Region Airport Summit Supply Shuttle Candia Springs Adventure Park Luca’s Mediterranean CafeCercle National Club Holy Grail Sea Dog Brewing Company Mainsail Motel & Cottages Restaurant & PubCookie’s Café Margaritas Management Water Street Cafe Village Kitchen GroupWelcome Newest NHLRA Members! 110 Grill - Westford, MA Davis & Towle Insurance Group - Concord, NH USource - Hampton, NHHow 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 38

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