‘Tis the Season to Promote Responsible Drinking

December 2004

By Dale J. Venturini
President & CEO, Rhode Island Hospitality and Tourism Association

During the holiday season, as we find so many reasons to celebrate, we discover year after year the terrible effects of irresponsible drinking. On the nightly news and in the morning paper, we hear and read tragic stories about people perishing in car accidents. Some are due to speed; others because passengers were not wearing safety belts. But unfortunately, many are due to drunk driving, a circumstance that becomes increasingly common during the holidays.

Traditionally, the number of car accidents and vehicle-related fatalities associated with alcohol are highest during the months of November and December. According to the National Highway Traffic Safety Administration, when last calculated in 2002, over 1,500 fatalities in the U.S. were alcohol related—and this was just during the period between Thanksgiving and New Year’s. And last year in Rhode Island, 55% of the 104 lives lost on the road were related to alcohol. Fifty-five percent. That percentage is higher than any other state in the country. But, the most sobering statistic of all is that all of these fatalities were 100% preventable.

The best offense to combating this deadly problem is to establish a good defense. During the holidays when drinking and driving is a top-of-mind issue, it’s critical for hospitality businesses to promote responsible drinking, and to remind employees of the importance of proper alcohol service. I urge all hospitality businesses that serve alcoholic beverages to make responsible alcohol service an utmost priority, both during the holiday season and year-round.

The first line of defense is to provide proper training to every employee, whether they are a bartender, server, bouncer or manager. This June, legislation passed in Rhode Island, mandating all persons associated with the selling or serving of alcohol to complete a nationally-recognized server training program. Now, every server in the state will be taught the skills that define responsible service and will gain the tools needed to prevent sales to under-aged and over-served patrons. Furthermore, all servers in Rhode Island will receive training that offers the three ‘C’s’ of responsible alcohol service: Credibility, Continuity and Consistency.

While the law gives businesses until 90 days from January 1, 2005 to be in compliance, don’t wait until then to ensure that all of your employees are properly trained. And, if your staff has already received alcohol server training, congratulations, but ensuring responsible service doesn’t end there. Now is an opportune time to review your business’s “standard operating procedures,” when it comes to alcohol service. Having a good alcohol service policy is just as important as having a good emergency or fire plan, and reinforcing this policy is a proactive approach in preventing irresponsible drinking. Make sure your employees know that they have the right to refuse anyone whom they think is intoxicated, and can look to you or a manager for support or reinforcement in their decision. Above all, support your employees and follow through with them, so they all understand your business’s policy and feel comfortable with it.

A good action plan should also include contact information from your local cab company, so be sure to keep these numbers handy and readily available. It’s a good idea to build relationships with area cab companies, so you’ll know they’ll be there when you need them.

In addition to a responsible alcohol policy, there are other simple things hospitality businesses can do to encourage responsible alcohol consumption. One idea is to offer free non-alcoholic beverages to designated drivers.

In 2003, Rhode Island experienced the worst year of alcohol-related fatalities in more than a decade. It will take a joint effort from organizations like MADD, the Rhode Island Office of Highway Safety, hospitality associations and business owners to make our roads safer for all. We’re all working together to stop all alcohol related fatalities, because even one tragic death is one too many.

Taking The Chill Out Of Business This Winter

November 2004

By Dale J. Venturini
President & CEO, Rhode Island Hospitality and Tourism Association

Last winter was one of the coldest seasons on record. Winter is right around the corner again, and has the potential of putting a chill on your hospitality business’s sales.

Although we New Englanders tend to be a hearty bunch, frigid temperatures and snowstorms often keep people from venturing out of their homes. Every year, restaurateurs and hotel operators, especially those in tourism-dependent areas, report a significant dip in customer counts and sales when the weather changes.

Just Because You Build It, Doesn’t Mean They Will Come
During the summer, it seems all you have to do open your doors for business, and the seats fill with hungry guests. But don’t be fooled. Business owners and managers have to work harder during the shoulder season to give customers reasons to visit their establishments. Before any snowflakes or temperatures fall, take the time to revamp your marketing and promotional plans. Now is the perfect time to ramp up your marketing initiatives to attract customers to your establishment, no matter what the weather may be.

There are many marketing efforts that restaurants and lodging establishments can employ during the late fall and winter seasons. Hospitality businesses can lure in customers by offering to host holiday parties for businesses and organizations, selling holiday gift certificates and offering frequent diner programs. Using old-fashioned techniques, like sending personal notes to patrons who have booked holiday parties or receptions at your location in the past, is a great token to extend to your repeat customers. In an impersonal world of email and advertisements, a small note is a personal touch that is guaranteed to be read, and will give your valued patrons another reason to visit your establishment.

Another great way to kick-start winter sales is by offering prix-fixe dinners—a choice of appetizer, entrée and dessert at a set price—that will entice diners to order more than just one dish. Your menu could also use a change during the chilly winter months. Seasonal items or “comfort foods” like meat loaf, chicken pot pie, mashed potatoes and hearty soups and stews are always a hit with restaurant customers.

Of course, the best way to market your business now, or during any season, is through word-of-mouth. If you always offer extraordinary service, customers will return, and tell their friends and families about the great experience they had at your establishment, regardless of the season. Advertisements and promotions are great, but no ad can offer better results than customer satisfaction.

The Rhode Island Hospitality and Tourism Association offers its members a variety of marketing resources, including an extensive library of books and videos that focus on marketing hospitality businesses. In addition, RIHTA members receive up to 50% on textbooks and manuals offered by the NRA, including How To Market Your Restaurant and Tableservice Restaurant Trends, offering tips to maximize marketing efforts, and information on the latest trends and consumer attitudes. For more information, call RIHTA at 401.223.1120, or visit the NRA’s online bookstore at www.restaurant.org/store.

Prevent the Minor-Decoy Sting at Your Business

October 2004

By Dale J. Venturini
President & CEO, Rhode Island Hospitality and Tourism Association

School is back, and so are thousands of college students who flock to our restaurants, bars and nightclubs to gather with their friends, meet new people, and likely enjoy a drink or two. But, some of these patrons may not be who they seem to be. They may be a minor-decoy, testing your business’s compliance with underage drinking laws.

As back-to-school brings more and more college-aged drinkers into your establishment, you can expect a higher number of decoy stings. Local law enforcement agencies throughout the state are performing “compliance checks,” and are sending plain-clothed police or underage decoys into your establishment without an ID. If asked, the decoy must provide their accurate age, thereby stopping any impending sale. But, if any employee in your establishment serves the decoy, that server could be arrested on the spot. Worse, your businesses will endure harsh penalties.

As any business owner with a liquor license knows, there is a high price to pay for serving alcoholic beverages to minors, and the price continues to rise. Cities and towns in Rhode Island, particularly Providence, are adopting stricter penalties for licensees caught serving or furnishing alcohol to a minor. With only a few offenses, your business could face stiff fines, license revocation, and even the closing of your establishment.

There are many things you can do to prevent serving underage drinkers, and to protect your business from its dangerous consequences. Now is a good time to review your server training policies and procedures, and to make sure your employees understand and abide by them.

The first line of defense to ensuring responsible alcohol service is simple: card everyone who looks under 30. Tightening your employees’ age-checking procedures is the best way to prevent serving to minors. With makeup, adult clothing and dim lights, it’s often difficult to distinguish between a 19 and 28 year-old patron, so it’s not enough to card anyone who looks to be under 21. Your safest bet is to have your employees card all patrons who look to be under 30, and to refuse service to any young-looking customer without an ID.

Speaking of identification, it’s getting harder and harder to distinguish between valid and fake IDs. Students often have out-of-state drivers’ licenses, making it more difficult to determine what’s legitimate, and what’s not. If a member of your staff feels an ID is invalid, instruct them to ask for a second ID. It’s also a good idea to request examples of fake IDs from your local law enforcement agency, and to educate your staff on the telltale signs of a fake ID.

There are also telltale behaviors of an underage patron that your staff should be aware of. Remind employees to “read” customers, observing their characteristics or actions carefully. Does the person seem nervous or insecure, or even too sure of themselves? Is the person dressing to look older, or wearing a lot of makeup? Is he or she not making eye contact? These are simple things your staff can look for to ensure responsible alcohol service.

The purpose of the minor-decoy sting is not to penalize business owners, but to protect them from liability, and to encourage the proper training of all employees who serve alcoholic beverages. RIHTA offers its members the BarCode® program, which gives hospitality managers and employees the knowledge and confidence to serve alcohol responsibly. For more information, call RIHTA at (401) 223-1120.

Prepare for National Food Safety Education Month

September 2004
By Dale J. Venturini
President & CEO, Rhode Island Hospitality and Tourism Association

As autumn begins, so does National Food Safety Education Month, created by the National Restaurant Association Education Foundation to build awareness of the industry’s commitment to food safety education. As a restaurant or foodservice business owner, you are probably familiar with the posters, activity sheets, and promotional materials offered by the NRAEF during this month-long campaign. This September, before you remind your workers to “Be Aware When You Prepare,” prepare your business for National Food Safety Education Month.

Why should you, as a business owner, spend time putting up posters and quizzing your employees on the fundamentals of food safety, when those fundamentals are simple and obvious? Why should you remind workers about properly preparing, cooking and storing food, when they’ve already received formal training involving those exact safety procedures? Why is food safety so important?

It only takes one food borne illness case to force your restaurant to close its doors. It only takes one incident to destroy the reputation of your business. Reminding your workers about the proper ways to prepare food is one of the easiest and most beneficial things you can do to ensure the continued success of your business, and it is also critical to the well-being of your employees and the satisfaction of your customers.

National Food Safety Education Month is a good time to take a look at your establishment and its staff, and ensure that it implements best practices. The theme of this year’s campaign, “Be Aware When You Prepare,” focuses on the fundamentals of safe food preparation, and helps to reinforce simple, yet critical essentials. The educational materials provided by the NRAEF include tips on how to thaw food properly, ways to prevent cross-contamination, controlling the internal temperature of foods, storing cooked food correctly, and more. These are basic things that are probably second-nature to your employees. But, food safety is something restaurant and foodservice operators cannot afford to take for granted, and every precaution should be made to maintain the safest, most enjoyable experience for your guests.

Emphasizing the importance of food safety is not just a message to share with your employees; restaurants should also let their customers know how critical food safety is to their business. During food safety month and beyond, your business can post informative materials offered by the NRAEF on tabletops, checkout stations and entryways. Your patrons will appreciate knowing the steps your establishment takes everyday to guarantee safe food handling, and to ensure the best dining experience possible.

Besides promoting food safety to your employees and customers, National Food Safety Education Month is also a good time to take stock of your establishment’s formal training programs. Does everyone in your kitchen have the proper training, or just the management team? Because food safety is so important to the success of a business, it is not enough to simply train management. Everyone in your kitchen should practice food safety procedures, which is why formal training is so important. The ServSafe® Food Safety Training program, created by the National Restaurant Association and administered by RIHTA, offers training for every level of your organization.

The Rhode Island Hospitality and Tourism Association is doing its part to promote National Food Safety Education Month, and is offering its two-day ServSafe® Manager’s Food Sanitation Full Certification Course on September 13th and 20th from 8:00 a.m. to 5:00 p.m. at the Comfort Inn in Pawtucket. Also offered is the Food Safety Manager Re-Certification Class, taking place on Tuesday, September 14th from 8:00 a.m. to 2:30 p.m. at a location to be determined. To register for ServSafe®, or to request NRAEF promotional materials, call RIHTA at (401) 223-1120.

Communicating to a Growing Hispanic Community

August 2004

By Dale J. Venturini
President & CEO, Rhode Island Hospitality and Tourism Association

For most businesspeople, it doesn’t come as a surprise to hear that the Hispanic community is the fastest growing segment of the Rhode Island economy. We’ve seen our business landscape become more diverse, as the number of Hispanic-owned and operated businesses in Rhode Island notably continued to rise. In fact, the number nearly doubled, jumping from 1,300 in 1992 to more than 2,200 in 2001. And yet, there is a factor that always acts as a barrier between skilled minorities and the businesses that want to employ them: the language barrier.

As one of the fastest growing populations in Rhode Island, the Hispanic community serves as a tremendous growth market. The hospitality and tourism industry recognizes this, and has consistently led the way in the promotion of a diverse workforce. Further, the industry employs a higher percentage of Hispanics—17 percent, to be exact—as compared to 12 percent for all other industries, according to the National Restaurant Association. But it hasn’t been easy. Foodservice businesses may be intimidated to recruit within the Hispanic community because of the language barrier, and Spanish-speaking workers often face obstacles obtaining executive level jobs, due to a lack of training programs offered in their native language.

In response to the growing number of Hispanic-owned and operated foodservice establishments in Rhode Island, as well as the increased demand for new and expanded bilingual programs, hospitality organizations have prepared several tools to encourage and enhance workforce diversity.

To help hospitality managers communicate with Spanish-speaking coworkers more clearly, the Multicultural Foodservice and Hospitality Alliance, a national industry association based in Providence, recently introduced its QuickVue© English to Spanish Workplace Language Guides. These guides are designed to assist management in the hospitality industry to carry simple conversations with Spanish-speaking employees, and include key words and phrases used most frequently within working environments.

An effective means of communication is the first step to breaking down cultural barriers, and actively interacting with non-English speaking communities. Recruiting hard-working Hispanic employees is much less difficult when you can speak their language. But, simply recruiting and hiring Spanish-speaking workers isn’t enough. Skilled Hispanic employees in the foodservice industry who are more than qualified for executive-level jobs are often held back because they do not speak English.

The Rhode Island Hospitality Association Education Foundation has responded to the need for Spanish-language educational programs, and now offers its ServSafe® Manager’s Food Sanitation Certification Class in Spanish. The ServSafe® program, nationally recognized by the National Restaurant Association, is the restaurant and foodservice industry’s preeminent food safety program. Furthermore, the two-day training program fulfills the Rhode Island Department of Health’s Sanitation Certification requirement for all foodservice licenses. Offering ServSafe® to Spanish-speaking persons employed in the industry not only expands the career opportunities available to Hispanics, but it also helps Spanish-speaking business owners in the foodservice industry obtain the certification required for their businesses with a lot less difficulty.

Our goal at the Rhode Island Hospitality Association Education Foundation is to encourage persons working in the foodservice and hospitality industries through education and learning opportunities. In order to remain successful, the hospitality industry must provide the proper training critical to retaining and promoting our skilled workers, regardless of their race, ethnicity, or spoken language.

Restriction on Seasonal Work Visas Impacts Hospitality Industry

July 2004

By Dale J. Venturini
President & CEO, Rhode Island Hospitality and Tourism Association

On March 10th, as this year’s summer tourism season begins, the US Department of Homeland Security announced that the annual cap for H2B short-term visas for foreign seasonal workers had been reached, preventing the issuance of additional visas until October. This is the first time since being federally mandated over a decade ago that the 66,000-immigrant cap has reached its limit, and those in the hospitality industry are bracing for its inevitable effects.

In Rhode Island, where hospitality and tourism accounts for the second largest industry in the state, restaurateurs and hoteliers rely on the hard-work and dedication of immigrants, some of them returning to Rhode Island’s resorts and restaurants from their home countries year after year, to make their summer tourism seasons a success. With a restricted amount of skilled workers this summer, hospitality and tourism businesses could encounter intense competition among other businesses scrambling to fill positions, resulting in a negative effect on revenues.

Legislation that would lift the cap on short-term visas and allow more seasonal immigrants to ease staff demands has stalled in Congress, leaving tourism-dependent businesses fearful of the devastating effects of a staff shortage. Restaurants, hotels and resorts across the country depend on H2B visas to hire foreign workers for a variety of jobs that would otherwise go unfilled by Americans.

Part of the problem in hiring summer workers is the longer length of the summer travel season. What was once a three-month season has expanded into a half-year enterprise, starting as early as May and running as late as November. With students returning to school in mid-August, many summer hospitality positions are unsuitable for their schedules.

For many a summer season, the solution to staff shortages in Rhode Island—and throughout the country—was the recruitment of skilled immigrant workers. In fact, foreign workers have become so integral to the success of the restaurant industry, that the industry has become the nation’s largest employer of immigrant workers. Immigrants have contributed significantly to the hospitality and tourism industry in an arrangement that is mutually valuable—employers gain reliable workers, and the workers gain experience and make more money then they would in their native countries.

In the businesses where they have worked, immigrants have become part of their family. They come to Rhode Island with only one goal in mind: to work hard to make their dreams a reality. To deny foreign seasonal workers the rewarding career opportunities they can only experience in America, and to jeopardize the tourism-dependent businesses in this country would negatively affect our economy and the vitality of the hospitality industry, the nation’s largest private-sector employer. It is the hope of the Rhode Island Hospitality and Tourism Association, along with the National Restaurant Association and the American Hotel and Lodging Association, that Congress will address the country’s workforce needs, and increase caps on immigrant workers.

For this year’s summer season, the hospitality and tourism industry in Rhode Island has been spared from the effects of the short-term visa cap, for the most part. But, don’t be fooled into thinking that if the cap is not raised, that the problem will never surface. As the issue of H2B visa caps gains more attention in the media and more business owners are aware of the limitations on immigrant workers, not only will hospitality businesses have to compete with each other for a smaller number of foreign workers, but they will also face fierce competition from other industries. The only way the industry can avoid devastating staff shortages in the future is by curing the problem now. Call your US Representatives and Senators, and tell them to pass legislation to raise the cap on short-term visas for foreign seasonal workers. Next year’s summer tourism season is depending on it.

If You Want To Succeed, You Need To Get Involved

June 2004
Dale J. Venturini
President/CEO, Rhode Island Hospitality and Tourism Association

"We in America do not have Government by the majority. We have Government by the majority who participate." —Thomas Jefferson

The idea that this quote articulates is quite simple. To make a difference, you have to make your voice heard. It’s a key principle in government, and in the business world, it’s no different. If you want to protect your business and succeed in the hospitality industry, you need to get involved.

During the current legislative session, the hospitality and tourism industry has been under assault from several fronts. Over the past few months, several critical issues have gone before the legislature; issues that could severely impact the vitality of our industry. The proposed 1% Hotel Tax and the passed 1% Meals and Beverage Tax makes Rhode Island’s hospitality-related taxes the highest in New England, forcing stiffer competition with neighboring states. While critically important, the newly-enacted fire safety laws have created financial hardships on businesses, particularly for the small family-run businesses that are the cornerstone of the industry. Perhaps the biggest obstacle the industry faces today is the proposed Harrah’s casino, which has the potential to destroy local competition and completely change the business landscape in Rhode Island.

The Rhode Island Hospitality and Tourism Association has been hard at work protecting the interests of the hospitality and tourism industry, working closely with legislators to support bills that are valuable to the industry, and opposing bills that would prove detrimental to restaurants, hotels and convention spaces. For more than 20 years, RIHTA has been the voice for the hospitality and tourism industry, and has become a fighting force on the issues that affect our members, oftentimes overcoming strong opposition.

But we can’t do it alone.

While there is a core group of members who always make time, I have heard from several state legislators that they haven’t received many calls from hospitality businesses in regard to the crucial issues that we are currently facing. Hospitality owners, managers and workers need to be active in the economic and social issues that could hinder the growth of our industry. To affect change, you must get involved in the political process. One personal letter, one personal story does more than 100 ‘form letter’ emails they might receive from our opponents.

Whatever the issue may be, working together as a team and continually educating our legislators on the issues and concerns of the hospitality industry are the only ways we can ensure the continued success and growth of our industry. It is imperative that members of the hospitality industry have a common voice, the voice from the state’s largest growth industry—a voice that deserves to be heard.

We have made good progress this year; however, there are still many tough issues to face. Understanding the legislative process can be daunting. For many, it is nearly impossible to be aware of all the legislation entered for consideration that would affect their business. RIHTA is committed to providing the tools and resources needed to help the industry respond effectively to legislation that could affect individual businesses and the hospitality and tourism industry as a whole. For more information on how you can take a more active role in molding the policy issues facing our industry, call RIHTA at (401) 223-1120.

Hospitality Businesses in Rhode Island Cannot Afford a Casino

May 2004

By Dale J. Venturini
President & CEO, RI Hospitality and Tourism Association

Over the last few months, there has been a lot of discussion about the proposed mega-resort casino in West Warwick, Rhode Island. The issue of whether or not Rhode Island needs a casino is of great importance to all those who own hospitality businesses in Rhode Island, and everyone in the hospitality industry should analyze the issue with careful consideration.

The Board of Directors for the Rhode Island Hospitality and Tourism Association has voted to oppose casino gaming in the state. A casino would have a negative impact on existing businesses in Rhode Island, especially those in the foodservice, hospitality and tourism industries.

Harrah’s, the company vying to build the multi-million dollar mega-resort casino in West Warwick, would have you think otherwise. Harrah’s is using its deep pockets and biased reports to make it appear that a casino this size would bring nothing but jobs and economic prosperity to all Rhode Islanders. Rhode Island’s small businesses don’t have Harrah’s checkbook—all we have is the truth.

Look a little closer, and you’ll realize that this deal is too good to be true. The “new revenue” that Harrah’s claims would be infused into the state’s budget is actually just a redistribution of discretionary income that already exists in the local economy. In fact, national studies show that 67 percent of casino gaming revenues come from the local economy. In reality, the economic boon that Harrah’s promises with its enormous casino would be at the expense of the 5,000 hospitality venues and their more than 64,000 employees in Rhode Island.

Unfortunately, when it comes to the casino Harrah’s is proposing, ‘enormous’ is not an understatement. The casino Harrah’s would like built in little West Warwick would be a mega-resort destination casino with full amenities, including an initial 500-room hotel, Harrah’s brand restaurants, retail shops, entertainment venues and convention and meeting space.

A destination casino, by its very definition, is a casino where people visit and stay. People will not be leaving the casino to eat at our local restaurants, enjoy a cocktail at our local bars, or watch a show at our local performing arts centers. Rhode Island’s hospitality businesses cannot compete against the lure of so-called “giveaways” or deep discounts Harrah’s could offer in food, beverage and lodging based on the reduced rate of 25 percent Harrah’s is demanding from the state. The reduced tax rate will allow Harrah’s mega-casino to give-away until they drive away the local competition. When a casino offers its patrons giveaways at the facilities located within its resort, why would patrons leave?

This is about more than just financials, though. It’s about guest experience. There are a limited number of professionally trained service employees in the lodging industry. The 300 or so lodging employees needed by a hotel of that size would further reduce the number of quality employees, and have a severe impact on the quality of the guest experience in Rhode Island.

The Rhode Island hospitality and tourism industry is a proven revenue and job generator for the State of Rhode Island. The mega-resort casino proposed by Harrah’s will most certainly put those jobs and revenue at risk.

A casino is not smart economic development. There are too many negatives associated with a casino in Rhode Island; negatives the state cannot afford to risk. Rhode Island does not need a casino. The Rhode Island hospitality and tourism industry cannot afford a casino.

The Rhode Island Hospitality and Tourism Association’s Anti-Casino Task Force continues to be very active in its efforts to stop the proposed casino from getting on the November ballot. Also, several association members have scheduled “town hall” meetings with area businesses and legislators to discuss the devastating affects the proposed casino will have on our industry. We urge you to contact the Association to see how you can get involved and have your voice heard in this critical debate. Please call (401) 223-1120 for more information.

A Call to Mandate Alcohol Server Training

April 2004
By Dale J. Venturini
President & CEO, Rhode Island Hospitality and Tourism Association

Everyone knows the consequences of irresponsible alcohol service: underage drinking, alcohol-related deaths, liability lawsuits, loss of businesses.

With so much at stake, it is time to make alcohol server training a requirement for Rhode Island’s hospitality establishments.

We all recognize the damage that improper and inexperienced alcohol service can cause. Therefore, the Association is supporting new legislation that would require alcohol server training for all persons who sell or serve alcoholic beverages. The new law would require licensees and their employees to complete a comprehensive server training program within 120 days from the start of his or her employment. If passed, licensees would need to be in compliance by July 1, 2005.

An alcohol server training program simply makes sense for businesses and patrons alike. By mandating server training, every server in Rhode Island would be taught the skills that define responsible service, and would gain an understanding of the state’s liquor codes and their role in upholding them. Servers would learn how to prevent sales to underaged and over-served patrons, protecting consumers from unlawful behavior, and protecting your business from civil liability. It’s a proactive, practical approach that gives hospitality workers the confidence to provide responsible alcohol service.

The Association is not in the habit of endorsing mandates on an industry that is already over-regulated. However, training serves to protect hospitality businesses from the costly lawsuits that result from improper liquor service.

Much like a fine wine differs from the $2 twist-top bottle variety, alcohol server training programs are not created equal. If the state legislature passes a law requiring mandatory server training, businesses need to be assured that the training program they choose is comprehensive and nationally recognized. Programs such as Controlling Alcohol Risks Effectively (CARE®), produced by the American Hotel and Lodging Association, Bar Code®, and Training for Intervention Procedures (TIPS®) are developed and presented by industry experts; professionals who have been in the trenches, or in this case, behind the bar. Also, accredited training programs are recognized by some insurance companies for a reduction in liquor liability coverage.

There are a number of training programs out there that are not administered by professionals or certified by trade organizations. RIHTA solely endorses nationally recognized programs, and works to protect businesses and patrons they serve from unproven, untested programs.

RIHTA currently offers Bar Code®, a nationally-accredited program developed by the National Restaurant Association. To encourage business owners to provide alcohol server training to all of their employees, RIHTA members are offered a discount on enrollment in the Bar Code® program. I encourage you to find out more about Bar Code® and other nationally-recognized alcohol server training programs today.

Bringing Wine Home from a Restaurant is a Smart Option

March 2004
By Dale J. Venturini
President & CEO RI Hospitality and Tourism Association

How many times have you gone to a restaurant, ordered a great bottle of wine and forced yourself to finish it because you did not want to waste it? I think we’ve all found ourselves in this predicament. Clearly, forcing yourself to consume and finish more wine than you’d like before getting in a car and driving home has the potential to be devastating. This year we can make a difference, affect change in the legislature, and improve overall safety in our state.

This legislative session, the Rhode Island Hospitality & Tourism Association will submit legislation to change existing law and allow diners to take their unfinished bottle of wine home from a restaurant, allowing them the freedom to drink only as much as they’d like and save the rest for another time.

While there are existing strict open-container laws in effect, this proposed change in the law will not negate the law in this area. Instead, it will merely mirror law that stipulates that un-sealed alcoholic beverages are not permissible in the passenger compartment of a vehicle.

Currently, New Hampshire law allows restaurant diners who have purchased a full meal to take their opened bottle of wine home as long as it is securely sealed, bagged and transported in the trunk of the vehicle. In cases involving SUVs or pick-up trucks without trunks, the wine must be placed in an area that is not easily accessible to the driver. This is smart and progressive thinking on behalf of the New Hampshire legislature and represents a win-win for the public and the hospitality industry.

RIHTA will propose strict guidelines around which type of restaurants will be permissible. As is the case in New Hampshire, we will support this law in full-service restaurants only.

Our industry embraces choice. We want to provide a responsible option for restaurant diners. The option to stop drinking when they’ve had enough. The option to take that expensive bottle of wine home for another day.

About the Rhode Island and Tourism Association:

With more than 500 foodservice and hospitality members in Rhode Island, the Rhode Island Hospitality and Tourism Association has been the voice of the hospitality and tourism industry in the state for 19 years. For more information regarding the Rhode Island Hospitality and Tourism Association, please visit www.rihospitality.org.

RI Liquor License Renewals Face Steep Fee Hikes

February 2004
By Dale J. Venturini
President & CEO RI Hospitality and Tourism Association

Recently, the Rhode Island Legislature passed a new fee structure for liquor licenses in Rhode Island. The hike in the liquor license fee was introduced as a budget amendment during the final days of the 2003 General Assembly session. In some instances, liquor license fees have increased 750-percent.

All businesses that sell alcohol - from bars to taverns to restaurants - are affected by this new law. The new fees range from $500 - $2,000 per year, depending on the class of license. For many Mom & Pop operations and other small businesses, the new law is an enormous and unexpected blow to their bottom line.

This is another example of how the hospitality and tourism industry is continually targeted by local government as a cash-ready resource that is ripe for the taking. It is no secret that our industry has faced one of the toughest years due to a softened economy, inclement weather and a strict fire safety code. In addition, our industry faced a 1-percent meals tax law this year.

The revenue that is expected from the new fee structure will go directly to the city or town in which the licensee operates. However, the enormous fee hikes stand to do more damage to the nearly 2,000 local business owners than the good that will come from returning some revenue to local communities. There is a better way to supplement the budgets of local cities and towns.

Recently, the Town Council of Bristol voted unanimously to lower liquor license fees closer to previous levels, in spite of the state law. This was voted on after the Council heard from many businesses who were outraged by the new state law. Other towns are following suit in the hopes of lowering the new fees.

The Rhode Island Hospitality and Tourism Association is working hard to repeal this new tax in the next legislative session. And, there’s a good chance that it will be repealed. The State needs to learn that taxing the very resource that makes Rhode Island such a popular tourism destination is not the answer for failing budget shortfalls.

About the Rhode Island and Tourism Association:

With more than 500 foodservice and hospitality members in Rhode Island, the Rhode Island Hospitality and Tourism Association has been the voice of the hospitality and tourism industry in the state for 19 years. For more information regarding the Rhode Island Hospitality and Tourism Association, please visit www.rihospitality.org.

RI Caterers Now Have Access to Statewide Liquor License

January 2004

By Dale J. Venturini
President & CEO RI Hospitality and Tourism Association

After nearly a decade of fighting, caterers in Rhode Island now have access to a statewide liquor license through the RI Department of Business Regulation. This represents a win for the hospitality and tourism industry and especially a win for the general public in need of catering.

For too many years, the law made it extremely difficult for caterers to access liquor licenses and liquor liability insurance, and cost them hundreds of thousands of dollars in lost revenue. By allowing caterers access to liquor licenses through the Department of Business Regulation, it will streamline efficiency and boost overall economic impact.

Prior to the bill’s passing, the law stipulated that whenever liquor was to be served at an event, caterers had to apply for a liquor license with the local licensing board in the town where the function was to be held. Because many local liquor boards meet only once or twice a month, getting heard before the board was extremely difficult. Caterers were not able to get liquor licenses and liability insurance, and were often forced to not serve alcohol or to give up the catering job altogether.

Under the new law, licensed caterers are eligible to apply for a Class P liquor license from the Department of Business Regulation. RIHTA has been working with the Department of Business Regulation in support of this move. The license is valid in all Rhode Island cities and towns for one year and must be renewed annually.

Restaurants that wish to caterer events that serve alcohol off-premises also need a Caterers Liquor License. In addition, a separate license from the RI Department of Health is also necessary for any off-premise food service. This license is in addition to a restaurant’s existing license. An application for this license can be obtained by calling the RI Department of Health or visiting the website at http://www.healthri.org/.

This new law makes doing business in Rhode Island a little easier for caterers. In what has been such a difficult climate for the hospitality industry this past year, we need positive measures like the Caterers Liquor License to help increase our industry’s productivity and revenue.

About the Rhode Island and Tourism Association:

With more than 500 foodservice and hospitality members in Rhode Island, the Rhode Island Hospitality and Tourism Association has been the voice of the hospitality and tourism industry in the state for 19 years. For more information regarding the Rhode Island Hospitality and Tourism Association, please visit http://www.rihospitality.org/.