How to Keep Your Business Safe Without Health Inspections

December 2007

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

In the foodservice and restaurant industry, when it comes to food borne illness and contamination, one bad apple really does spoil the bunch. Spinach, broccoli, scallions and pot pies… there seems to be an endless list of food recalls and health scares – enough to drive people away from eating all together. While these food recalls were limited to specific brands, it impacted every foodservice establishment from the largest chains to the smallest independents. Why? Because the public was scared to eat spinach in a restaurant, no matter where it was grown and how it was processed.

There is no other business that has more direct and intimate relationships with the public than restaurant and foodservice. Millions upon millions of American visit their favorite restaurant each day looking for a good meal and good company. Americans trust the restaurant industry to keep them safe from food borne illnesses. As soon as that trust is broken, it can be gone forever.
Nothing will destroy that trust faster than if a customer gets sick after dining at your restaurant or if your restaurant is cited for food and health code violations.

Recently, the Boston Globe published a series of articles exposing the lackluster health records of several of Boston’s most noted restaurants. The article brought to light an issue that many states and restaurants are facing – a critical shortage of restaurant and foodservice inspectors.

Budget cutbacks and additional responsibilities have left America’s health inspectors in a very precarious situation – not enough man power to inspect every restaurant. But, the restaurant industry should not breathe a sigh of relief because of fewer inspections. In fact, fewer inspectors and fewer inspections should be cause for alarm.

Is your business safe? Are you and your employees practicing food safety? Are you confident that your business would receive a passing grade if a health inspector walked into your restaurant right at this moment?

Unless you make food safety education a priority, there is a good chance you will be cited for health code violations. It’s time to make food safety a priority. The Rhode Island Hospitality and Tourism Association offers members, and non-members, several food safety training programs designed for every employee.

For owners, managers, and kitchen staff, RIHTA offers the nationally-recognized ServSafe Full Certification program. The two day ServSafe® Food Safety Training Program fulfills the Rhode Island Department of Health’s Sanitation Certification requirement for all food service licenses, which requires one manager be certified in each restaurant.

But, it’s not just managers and chefs that need to be trained in food safety. All employees should have a basic understanding of food safety and proper food handling practices. Recently, RIHTA launched a new training program – the two hour ServSafe® Food Safety Training Class. The introductory class focuses on four topics: controlling time and temperature when handling food, ensuring proper personal hygiene, preventing cross-contamination, and proper cleaning and sanitizing. The cost of this basic training program is $25 per person and is recommended for all employees.

Giving your employees the tools they need to identify problems and implement solutions is the best weapon against food borne illnesses and against poor inspection results from the Department of Health.

((Sidebar))
Health Inspections Coming to the Web…

In today’s information driven world, it is much easier for consumers to find out information via the web – without the knowledge to understand that information. The Rhode Island Department of Health will soon publish all health inspection reports of restaurants dating back five years. Any consumer with a computer can look up their favorite restaurant’s health inspection report. It is important to know what is in your inspection report and to contact the Rhode Island Department of Health if you suspect incorrect information.

Healthcare Options for the Hospitality Industry

November 2007
By Dale J. Venturini
President and CEORhode Island Hospitality and Tourism Association

With more than 67,000 employees, the hospitality and tourism industry is one of the state’s largest private sector employers. Its sheer size makes the industry integral to the nation’s healthcare debate, and finding ways to provide meaningful healthcare for employees at an affordable cost to employers is essential to the future of our industry and our nation.

The facts are alarming. Healthcare costs are rising, and so is the number of uninsured Americans. Five years ago, seven in 10 American businesses offered their employees health insurance. Today, it’s six in 10. In Rhode Island, the number of uninsured has doubled in the past six years, and medical costs have been rising by as much as 13 percent every year.

Small businesses – the majority of businesses that make up the hospitality industry are small businesses – often have the most trouble. Six in 10 uninsured employees work for small businesses. The biggest barrier in offering healthcare to employees is the high costs, and small businesses, meanwhile, have trouble negotiating with insurers to limit annual rate increases. They pay nearly 10 percent more than larger businesses.

Our elected officials need to find solutions to make health insurance more accessible, to improve efficiency and cut costs, and to make it more portable.

There are many ways to make health insurance more accessible. They can facilitate voluntary, multi-state health insurance purchasing pools; make it easier for small business and individuals to participate in health savings accounts and flexible spending accounts; increase tax incentives for employers, employees and non-employees to purchase healthcare; and provide fairer tax treatment of healthcare costs for the self employed.

Small business owners are not medical experts, but they know how to cut costs. Examples of how to improve efficiency and cut costs include making medical information more available and transparent; to manage medical liability appropriately; to reduce pressure on healthcare costs; and use technology to give healthcare consumers better, richer data so they can make more informed and more economical treatment decisions.

The hospitality workforce, by its very nature, is mobile and transitional. With that in mind, our elected officials should make it easier for hospitality workers to carry coverage with them from job to job.

Government mandates that force employers to provide a certain level of healthcare coverage or to pay a minimum percent of payroll toward healthcare overlook the economic realities of running a business. They also ignore the root problem of escalating costs, and take away all flexibility employers have to design coverage that meets their employees needs. Healthcare coverage must remain voluntary. Mandates are not the way to increase coverage. Finding cost effective solutions and curbing the runaway costs of healthcare are the way to increase coverage.

The Rhode Island Hospitality and Tourism Association, in partnership with the Office of the Health Insurance Commissioner, is hosting a HEALTHpact Seminar in October. HEALTHpact offers an alternative to high deductibles or reduced coverage by helping employers and employees afford health coverage and promote health and wellness at the same time.

Currently, HEALTHpact plans are offered through the state’s two major insurers – Blue Cross and United Healthcare. The plans from the insurers differ, but the benefits and “wellness” requirements are similar. To qualify for the HEALTHpact plans, which are available to businesses with less than 50 employees, employees must complete a “health risk assessment” and agree to exercise, eat healthful foods and pledge not to smoke or promise to take steps to quit.

In Rhode Island, the average small business pays $398 per month for an individual plan or $1,100 for a family plan. The average Blue Cross HEALTHpact plan costs $321 for an individual; the price for the UnitedHealthcare option is $310. For both, the deductible is $750.

HEALTHpact plans are not the magic cure to the healthcare crisis in Rhode Island and in this country, but are a good first step in helping to insure our employees. For more information and to see how to apply for a HEALTHpact plan, visit http://www.healthpactplan.com/.

Help Wanted: Immigration and the Hospitality Industry

October 2007
By Dale J. Venturini
President/CEO, Rhode Island Hospitality and Tourism Association

Recently, the Rhode Island Hospitality and Tourism Association hosted the Workforce Economic Summit to provide a real look at the labor and immigration situation affecting the industry.

The hospitality and tourism industry continues to outpace other industries in Rhode Island in terms of job growth, and finding quality employees is already a challenge business owners are facing. The situation is only going to get worse. Over the next decade, the National Restaurant Association projects that the number of jobs in the foodservice segment will grow one and a half times as fast as the U.S. labor force. At the same time, the number of 16- to 24-year-olds in the labor force -- half our industry’s workforce – is expected to be stagnant.

The Workforce Economic Summit provided a look at the current labor pool available to business owners in Rhode Island. The Association works very closely with the Rhode Island Department of Labor and Training to identify skill sets needed in the hospitality industry and how best to train. We are working to develop programs to both train and retrain workers; to get them off the welfare roles and into good paying jobs with growth potential. It continues to be a challenge, and one that is finding more and more reliance on immigrant labor.

The foodservice and lodging industry is the top private sector employer of immigrant workers. In fact, the National Restaurant Association estimates that more than one quarter of managers in the foodservice segment of the industry are foreign-born.

Unfortunately, our immigration system does not reflect America's need for workers. Our nation’s economy provided 134 million jobs last year, yet the federal government makes only 10,000 green cards available for service-industry workers each year. We are struggling to find people to fill the positions in our restaurants, hotels and attractions.

The hospitality industry, like this country, was built on the dreams and hard work of immigrants. Hundreds of thousands of immigrants have come to the U.S. and started a career in restaurants or opened their own hospitality businesses – which are the cornerstones of our local economy. Unlike our forefathers, the new wave of immigrant worker faces an antiquated legal system, which has resulted in a growing number of illegal immigrants working and hiding in the shadows of our society.
Under no circumstance should a business knowingly employ illegal immigrants. But, until the politicians in Washington can put politics aside and take a comprehensive look and approach to immigration policies, the problem will only worsen, as business owners look at new ways to find employees.

The National Restaurant Association is taking the lead in the national debate on immigration, and has supported a comprehensive approach to strengthen our borders, provide a mechanism for employers to hire from abroad when U.S. workers are not available, and create a program for the undocumented to earn green cards.

The immigration situation is not going to get any easier in the near future. Sweeping changes are needed to in order find solutions and the Association supports Congress taking a realistic approach. It is not realistic to require 11 million individuals to go home. This would disrupt our economy and risk stranding our workers abroad while simultaneously creating a disincentive for them to come forward. The Association also further does not support the permanent caste of second-class workers, legal or illegal. We must find a way for these workers to come forward and participate in a program that lets them earn permanent residency and eventual citizenship.

Until these changes are made, business owners must be vigilant in their employment practices. Working with an immigration and labor expert to protect your business is as important as any workforce training program.

September is National Food Safety Education Month

September 2007
By Dale J. Venturini
President/CEO, Rhode Island Hospitality and Tourism Association

If food safety is something that restaurants practice every day, then why do we need a special month to celebrate it? To remind all of us, in the foodservice business and the general public, how critical food safety is to everyone.

Consumers have the misconception that they are more likely to contract a food-borne illness at a restaurant, when in fact, these illnesses are contracted more often from the meals made in their own kitchens. In the past year, we have seen high profile food recalls, from spinach to prepared burgers that had a great impact on the restaurant and consumer sectors. For this reason, we encourage everyone, from professional chefs to cooks in the home, to be vigilant in food safety all year long.

To kick off National Food Safety Education Month, RIHTA is offering a new introductory two-hour course on the basics of food safety and preparation. The new two hour ServSafe® Food Safety Training Class educates employees on the basics of food safety and preparation, and is appropriate for all kitchen staff, wait staff and bartenders, hostesses and managers, and any employee who interacts with guests and the food service area. The class focuses on four topics: controlling time and temperature when handling food, ensuring proper personal hygiene, preventing cross-contamination, and proper cleaning and sanitizing.

Classes will be held each month and private courses are available for groups of ten or more. To register for a class, or for more information, please call the Rhode Island Hospitality and Tourism Association at 401-223-1120 or visit http://www.rihospitality.org/.

RIHTA also offers certification and re-certification classes in the ServSafe® Food Safety Training Program. ServSafe® is a nationally recognized program offered by the National Restaurant Association. It is the restaurant and foodservice industry’s preeminent food safety training program. ServSafe® is recognized and accepted by more federal, state and local jurisdictions than any other food safety program, including Rhode Island.

Americans are aware of food safety now more than ever befor,e and, through National Food Safety Education Month, we have the opportunity to highlight what we are doing in the restaurant and foodservice industry to educate our members on proper food safety procedures.

In addition to launching the new training program, RIHTA is reminding all consumers that all of the food safety practices for restaurants apply to home kitchens, and encourages people to learn how to keep themselves and their families safe from food borne illnesses.

Hand washing is the first defense against preventing food-borne illness, and proper hand washing is the best way to eliminate many cases of food-borne illness, as well as significantly reducing the spread of the common cold and flu. In order to kill bacteria sufficiently, people should wash hands in warm, soapy water for at least 20 seconds, before preparing foods and after handling raw meats, poultry and seafood.

In addition to hand washing, RIHTA also reminds consumers of the other simple and easy ways they can protect themselves and their families from food-borne illness. Ensuring proper food preparation can be done in four easy steps – Cook, Clean, Chill, and Separate. These easy steps remind consumers to cook foods to the proper temperature; clean hands, appliances, utensils and countertops used to prepare food; chill foods quickly, keeping the refrigerator set at 40°F or below, and the freezer at 0°F or below; and separate raw meats, poultry and seafood and their juices from ready-to-eat foods.

Practicing food safety can protect your customers and your bottom line. This September, and every month, RIHTA encourages all foodservice businesses to offer their employees, from the kitchen staff to the wait staff, food safety training. Arming your employees with knowledge is the best investment you can make.

It’s Good to be Green

August 2007
By Dale J. Venturini
President/CEO, Rhode Island Hospitality and Tourism Association

More and more American businesses are attaching their products and services to the growing “green” consumer trend, because it helps sell products. American consumers want to feel they are making environmentally sound purchasing decisions and are willing to pay a little more, as long as they don’t need to make a sacrifice for it. You don’t need to look any further than the success automakers have seen with hybrid vehicles or the burgeoning organic and all natural food grocers to realize that Americans want to feel “green.”

One of the last industries to come to the “green” table has been the restaurant and lodging industry. For many consumers staying at a hotel or dining out is considered a luxury, and they do not want to compromise for the sake of the environment. Guests expect their crisp bed linens and fluffy white towels to be replaced daily. Diners want to have clean silverware for each course and a new wine glass for each vintage. But, even that is about to change.

The hospitality industry consumes vast amounts of resources. According to industry experts, a typical hotel purchases more in one week than 100 families do in an entire year. If each hotel actively engaged in just one or two environmentally sound policies, from using non-hazardous and biodegradable cleaning products to using hybrid vehicles, the impact would be tremendous.

Today’s buzz words in the convention, meeting and leisure business are all about being “green.” It is more and more common for meeting planners to use “green” practices to determine where to book business. Being “green” has become a vital sales tool.

For many years, the balance between the “green” line and the bottom line just didn’t match up.
But balance appears possible, thanks to changing governmental rules, evolving technology and economic considerations. For many companies, environmentally conscious actions need no longer be contrary to financial considerations with profitable "green" technology in compact fluorescent light bulbs, low flow bathroom fixtures including toilets and showers, hybrid electric vehicles and more efficient refrigeration.

The Rhode Island Hospitality and Tourism Association, in partnership with the Rhode Island Division of Tourism, the Providence/Warwick CVB, the Newport County CVB, and the Warwick Tourism, Culture and Development Department, has collaborated with the Johnson & Wales University and the RI Department of Environmental Management to create a benchmark study of what “green” practices the state’s lodging properties are currently employing. This is an important first step in making Rhode Island’s hospitality industry more “green” and more competitive. Once a baseline has been established, the collaboration plans to launch an industry education plan not only with hotels, but also with restaurants and attractions.

For businesses that want to get started, and it’s never too early to get started, there are four easy steps to remember: The Four Rs – Reduce, Reuse, Recycle and Renewable:

• Reduce your use of resources by installing flow restrictors in faucets, use energy efficient appliances and install compact fluorescent light bulbs.
• Reuse whenever possible by donating old sheets and towels to non-profit organizations and buy recycled products.
• Recycle as much as possible. Currently, many cities and towns do not offer recycling programs for businesses, but businesses should consider partnering together to offset the cost of private recycling companies.
• Renewable resources are always preferable, although not readily available. Research purchasing renewable energy credits (offset the cost of non-renewable energies by buying renewable energy elsewhere in the country). Although it may cost a little more, there are multiple tax benefits that offset the costs.

The hospitality industry can actually boost its bottom line by adopting environmental procedures and policies, making “green” an economically sound decision, as well as an environmentally sound policy.

Prevent the Minor-Decoy Sting at Your Business

July 2007

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

Summer is in full swing, and so are the hundreds of thousands of out of state and foreign visitors who flock to our restaurants, bars and nightclubs to dine, celebrate, vacation, 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 summer brings more and more out-of-state, and often younger partygoers into your establishment, you can expect a higher number of decoy stings, particularly in cities and towns which experience a big boost in business during the warmer months. 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 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. Tourists have out-of-state drivers’ licenses, making it more difficult to determine what’s legitimate, and what’s not. Technology has helped with a number of ID validation machines on the market today. 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.

In Rhode Island, all establishments that serve alcohol are required by law to train their employees in proper alcohol service. The Rhode Island Hospitality and Tourism Association offer the nationally recognized ServSafe Alcohol® training to members and non-members. The ServSafe Alcohol program outlines effective responsible alcohol service practices and techniques for all front-of-the-house staff, including bartenders, waiters, hosts, busers, security and valets. Fundamentals of Responsible Alcohol Service helps everyone serve responsibly, and protects your business, customers and community.

Proper alcohol service is a responsibility we all share. The consequences of service violations can be serious, so it's vital that your entire staff gets involved to help prevent improper service. The new Fundamentals of Responsible Alcohol Service assists in giving your staff the training they need to help assure every drink served is a safe one.

For more information on ServSafe Alcohol or to schedule a training at your place of business, please call the Rhode Island Hospitality and Tourism Association at 401-223-1120.

Communicating to a Growing Hispanic Community

June 2007

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 continues to rise. In fact, the number has nearly doubled, jumping from 1,300 to more than 2,200 in the past ten years. And yet, there is a factor that always acts as a barrier between skilled minorities and the businesses that want to employ them: language.

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, offers foodservice businesses 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 and Recertification Classes in Spanish. The ServSafe® program, nationally recognized by the National Restaurant Association, is the restaurant and foodservice industry’s preeminent food safety program. 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.

You’ve come a long way baby!

May 2007

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

In 1982, the Rhode Island Hotel and Motel Association and the Rhode Island Restaurant Association merged to form RIHTA. We have come a long way from those humble beginnings. Today, the Association represents more than 500 hospitality and tourism-related businesses and membership is considered synonymous with excellence in our industry. This year, we celebrate our 25th anniversary, and boy, have we come a long way.

While our greatest mission is that legislative advocacy, both on state and national levels, and providing the best education and training programs, the benefits of membership extend far beyond those roles. We have taken the lead in developing cost-saving programs for energy, insurance, and health care to help increase profits for member businesses. We are in the forefront of service and food safety training. Our newsletters and special member alerts keep our members informed on the issues and trends that will affect the success of their companies, now and in the future. Last, but not least, we provide the largest networking opportunities for the hospitality and foodservice industries, where members can enjoy the knowledge of others in their industry, friendship, and the opportunity to share ideas and work together towards mutual professional goals.

But, there is work still to be done. Although we have made great strides in communicating the importance of the Association, membership is only a fraction of the more than 5,000 hospitality businesses in Rhode Island. As the Association looks to improve the value of membership and to increase membership roles, part of the responsibility falls on businesses owners themselves.

Time and time again, I hear from business owners who want the Association to defeat a piece of legislation or to help advocate changes in laws and regulations to help their business. What strikes me most about these calls for action is that, more often than not, they come from non-members.

All too often, business owners businesses won’t join the Association, for a variety of reasons, but rely on the Association to fight for their cause. That attitude is doing a disservice to the business, it is doing a disservice to the Association, and it is doing a disservice to the hospitality industry as a whole. The strength of the Association comes from its members, and our efforts should be put forth to protect the interests of the membership. As the old political adage goes, you can’t complain if you don’t vote, and, with the Association, you can’t be represented if you’re not a member.

We’ve done a heck of a job for the past 25 years – playing a major role in reforming workers’ compensation in the state, defeating Harrah’s Entertainment, raising the level of professionalism of those who work in the industry, and educating the public on the role the industry plays in the quality of life we enjoy. Think of what we could get accomplished if the Association represented even more hospitality businesses.

As we celebrate the last 25 years, instead of your well wishes and your congratulations on our anniversary, I hope you will consider giving the Association a present – become a member of the Rhode Island Hospitality and Tourism Association. I guarantee it is one present that will give back ten fold.

Help Wanted: Immigration and the Hospitality Industry

April 2007
By Dale J. Venturini

President/CEO, Rhode Island Hospitality and Tourism Association

Recently, the Federal government raided a factory in New Bedford, arrested the owner and managers and detained close to 500 immigrants suspected of being in the country illegally. While it is unclear what will happen to the individuals and their families, the raid brings to light the problem with the current immigration laws in this country.

The foodservice and lodging industry is the top private sector employer of immigrant workers. In fact, the National Restaurant Association estimates that more than one quarter of managers in the foodservice segment of the industry are foreign-born.

Unfortunately, our immigration system does not reflect America's need for workers. Our nation’s economy provided 134 million jobs last year, yet the federal government makes only 10,000 green cards available for service-industry workers each year. We are struggling to find people to fill the positions in our restaurants, hotels and attractions.

Without comprehensive change, the situation is only going to get worse. Over the next decade, the National Restaurant Association projects that the number of jobs in the foodservice segment will grow one and a half times as fast as the U.S. labor force. At the same time, the number of 16- to 24-year-olds in the labor force -- half our industry’s workforce – is expected to be stagnant.

The hospitality industry, like this country, was built on the dreams and hard work of immigrants. Hundreds of thousands of immigrants have come to the U.S. and started a career in restaurants or opened their own hospitality businesses – which are the cornerstones of our local economy. Unlike our forefathers, the new wave of immigrant worker faces an antiquated legal system, which has resulted in a growing number of illegal immigrants working and hiding in the shadows of our society.

Under no circumstance should a business knowingly employ illegal immigrants. But, until the politicians in Washington can put politics aside and take a comprehensive look and approach to immigration policies, the problem will only worsen, as business owners look to find ways to find employees.

The National Restaurant Association is taking the lead in the national debate on immigration, and has supported a comprehensive approach to strengthen our borders, provide a mechanism for employers to hire from abroad when U.S. workers are not available, and create a program for the undocumented to earn green cards.

The Association also supports Congress taking a realistic approach. According to the NRA, it is not realistic to require 11 million individuals to go home. This would disrupt our economy and risk stranding our workers abroad while simultaneously creating a disincentive for them to come forward. The Association also further does not support the permanent caste of second-class workers, legal or illegal. We must find a way for these workers to come forward, be screened by the Department of Homeland Security, pay a fine, and participate in a program that lets them earn permanent residency and eventual citizenship.

Let them eat cake (but, just a bite sized portion)

March 2007

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

According to a survey of more than 1,000 chefs across the country, the hottest trend in food for 2007 is desserts. But don’t grab your second piece of cake just yet. The “in” dessert for 2007 is bite-sized. No matter the size of the piece of cake, the fact that dessert tops the list, it shows that Americans are waging an inner debate – the desire to get fit and live healthier lives versus their desire to satiate their sweet tooth.

There is no question that Americans recognize the benefits of healthy eating. After dessert, the top food trends are all about locally grown and organic produces, grilled foods, whole grains, fresh herbs and grass-fed animals. So, how could it be that in an age of grocery stores bursting with healthy options and quick service restaurants offering low calorie/low fat options, that are our waistlines getting bigger?

As I was standing in the baking aisle at the local grocery store the other day, I couldn’t help but wonder when the mad rush for Crisco was going to start. There it stood, innocent enough on the bottom shelf, calling out to me. Not that I am an avid baker, but for some inexplicable reason, I felt a desire to buy not one, but two cans of Crisco. The thought of the government trying to tear me away from my childhood memories of warm, homemade cookies made with Crisco was too much to bear.

With New York City banning trans fat, followed by a great number of states jumping on the trans fat “ban” wagon, the debate over our dietary habits is just heating up.

No matter how well intended, when the government tries to tame our bad eating habits, the greater our desire to rebel. There is no doubt that Americans recognize the health benefits of eating better and getting more exercise, as indicated on the survey of the hottest food trends, but despite the governments best efforts, Americans keep getting fatter.

This rebellious streak in Americans is what this country was founded on. Americans have a long history of rioting over food issues. In the 18th and 19th century, the riots were most often caused by rising prices. They were defensive acts, in which protesters tried to reassert previously established claims or rights which were being challenged or violated by the government and often held in common public gathering places. Today, our civil disobedience takes place in America’s restaurants and kitchens, in the form of eating what we know is not good for us. As if to tell our government, free will, not government oversight, controls our dietary habits.

The role restaurant owners and chefs play in this see-saw world is one of balance. On one hand, it is the role of the restaurant industry to further refine and develop the American palate by setting trends with new flavors and new concepts. Just three years ago, the word organic scared many diners yet today it is often demanded. It was the restaurant industry that helped re-shape the definition of healthy and even made it “hip.” On the other hand, the restaurant industry must give Americans what they want, even if that is not what is best for them.

The battle over trans fat, super-sized portions and sugar-laden soft drinks is never going to end, simply because Americans taste buds are as diverse as America itself. To the American people and to the restaurant industry, it is not about what is healthy and what is not, but it is a battle over our freedom to choose.

Editor’s Note:
The Rhode Island Hospitality and Tourism Associations’ Board of Directors has voted to oppose legislation to ban trans fat in Rhode Island due to incomplete data regarding meaningful and necessary changes in the overall food delivery system, substitute products for trans fat, and consumer choice.

It is the position of the Association that, while it supports healthier choices, a long-term comprehensive public education and industry study should be the first course of action. Currently, the association is proactively working with industry experts and scientists to find a reasonable and viable solution, and looks forward to working with legislators on this very important issue.

It’s Time to See Your Shadow…

February 2007
By Dale J. Venturini
President and CEO of the Rhode Island Hospitality and Tourism Association

Each February, Americans await the fate of winter by watching a skittish creature known as the groundhog. If Punxsutawney Phil sees his shadow, down he plunges into his home for another six weeks of winter. If not, we are welcomed with an early spring.

No matter what Phil does this February 2nd, hospitality leaders across Rhode Island will have shadows that day as hundreds of local high school students participate in Groundhog Job Shadow Day.

Groundhog Job Shadow Day started in 1997 as a one-day program to encourage young people to learn more about business and has grown into a yearlong program that encourages mentoring, education and job placement. Groundhog Job Shadow Day gives kids a chance to explore various careers beyond what their parents may do for a living. Job shadowing also provides an opportunity for students in at-risk situations to be exposed to career options they otherwise might not have the chance to explore. This year, more than one million students and 100,000 businesses will participate in Job Shadowing 2007.

The Rhode Island Hospitality and Tourism Association is proud to once again partner with Junior Achievement of Rhode Island to promote career opportunities in the hospitality industry. This is the second year that Junior Achievement has chosen to spotlight the hospitality industry as one that offers a broad spectrum of career opportunities. As the second largest industry in Rhode Island, it is critical that our employers support mentoring and educational programs to encourage young people to consider a career in the hospitality industry.

A recent survey released by Junior Achievement indicates that American middle and high school students have unrealistic views of their future careers. Job shadowing is increasingly important for students because it acquaints them with the professional world through on-the-job experiences and a carefully crafted school curriculum that ties academics to the workplace throughout the year. In fact, according to the survey, one-third of students learned about career choices from job shadowing.

But Job Shadowing does more than offer young people the opportunity to experience different careers. Research has found that students who are mentored are 46% less likely than their peers to start using illegal drugs and 27% less likely to start drinking alcohol. A Proctor & Gamble study found that mentored students are more likely to stay in school (not one student in the study with a mentor dropped out of school), achieve better grades, and go on to college (86 percent went on to higher education).

Even though we celebrate and promote Groundhog Job Shadow Day on February 2nd, it shouldn’t end there. Mentoring is something we should do every day. It doesn’t have to take place through a structured program such as this. It can be as simple as mentoring a young employee who works after school and weekends. Encourage your managers to work with younger employees, find out what they are interested in and allow them to try different jobs in your company. The investment you make in your young employees today will continue to pay off for years to come.

But mentoring doesn’t only apply to young people. The Association’s Women in Hospitality and Tourism Council empowers professional women in the hospitality industry through leadership, networking, mentoring and professional development opportunities. What began four years ago with only 30 women has grown into a network of nearly 300. This council is made up of women in a variety of positions within the hospitality and tourism industry: business owners, sales and marketing professionals, event planners, caterers, and even some college internship students.

Young or old, just starting out or a seasoned professional, it is never too late to get involved with a mentoring program.

How to get involved:Job Shadowing 2007 is sponsored by a coalition that includes America’s Promise, Junior Achievement, the U.S. Department of Education and the U.S. Department of Labor. The National Title Sponsor is ING. For more information, log on to http://www.jobshadow.org/.

Women in Hospitality:The Women in Hospitality Council meets monthly to discuss a broad spectrum of issues pertaining to women in business. For more information on the schedule of meetings, please call the Rhode Island Hospitality and Tourism Association at 401-223-1120.

Stars Shine Bright This Year at RIHTA Annual Meeting and Awards Ceremony

January 2007
By Dale J. Venturini
President & CEO, Rhode Island Hospitality and Tourism Association

Recently, the Rhode Island Hospitality and Tourism Association held its Annual Meeting and Stars of the Industry Awards dinner. More than 500 employees of the hospitality and tourism industry joined together to celebrate the accomplishments of colleagues, friends and family. The Stars of the Industry Awards recognizes the outstanding achievements of members of the hospitality, foodservice and tourism industries. Award recipients were chosen not only for their dedication and contributions to their careers and the industry, but for their involvement in their local communities. The success of Rhode Island’s hospitality and tourism industry is a reflection of the individuals and businesses that make up the industry, and it is with great pleasure that I congratulate all of this year’s Stars of the Industry winners for their tremendous accomplishments. Their achievements go far in making the hospitality and tourism industry one of the most successful, strengthening the industry’s position as the cornerstone of the economy and the community.

The event gives us the opportunity each year to showcase the individuals who make up our industry. We should highlight these individuals, as well as the more than 61,000 employees who make up the fabric of the industry each and every day. And, now we can, through the National Restaurant’s Association Cornerstone Ambassador program.

In February 2000, the National Restaurant Association launched the Cornerstone Initiative, a bold new campaign to advance and promote the hospitality and tourism industry as the cornerstone in three core areas: the nation’s economy, career and employment opportunities and community involvement. With colorful stories, powerful anecdotes and the imaginative people behind our nation’s restaurant, hotel and attractions doors, the Cornerstone Initiative paints the picture of our industry to a variety of audiences: current and prospective employees, government officials, opinion leaders, the news media, the general public and more. Promoting the industry’s vast impact on our economy, the workforce and the betterment of our communities helps sustain and grow hospitality businesses on all levels—from small family-owned eateries to large hotels.

As a Cornerstone Ambassador, one of the most powerful tools you have at your disposal is the ability to share your success story with young people, the business community, civic leaders and government officials. You may choose to speak in front of an intimate gathering of business owners in your community, or a large group of students at your local high school. Whatever your comfort level, we encourage you to cultivate this skill and share your experiences with others. The National Restaurant Association has made it very easy to be an Ambassador through a step by step program available on the Association’s website: http://www.dineout.org/. While all the tools are there for you, being an ambassador can be as simple as doing your very best in your job each and every day. Setting an example for your employees, colleagues and customers, through hard work and promoting excellence is the best way to communicate the professionalism of our industry.