Workforce Development is the Future of the Hospitality Industry

December 2008
By Dale J. Venturini, President & CEO, Rhode Island Hospitality Association
David DePetrillo, Chairman, RI Hospitality Association Education Foundation

The current economic climate with rising gas and oil prices, unprecedented electricity rate hikes, and Wall Street uncertainty has translated into record unemployment levels with 1200 more Rhode Islanders losing their jobs between July and August alone. The hardest hit industries include manufacturing, banking, finance and the insurance sectors according to the Department of Labor and Training.

Recently, Governor Carcieri and the Governor’s Workforce Board unveiled the Industry Skill Development Initiative, a collaborative effort among public and private sectors to connect job seekers with several of the State’s high-growth industries, to improve the skills of new and existing workers in those industries, and to build interest and awareness among the next generation of workers. Targeted industries include hospitality, construction, marine trades and information technology.

The hospitality industry is the second largest industry in the State. Recently, the Department of Labor and Training recognized the industry by defining it as a sector. The growth of the hospitality industry is unparalleled and is a major part of the State’s economic base. As an industry, we employ more than 67,000 people on a full and part-time basis with good-paying jobs.

In these dire economic times, when according to the US Department of Labor, the national unemployment rate is at 6.1%, and Rhode Island is at a record 8.5% – the highest in the State in 15 years – it is no small feat that the only industry in the State to NOT lose jobs between July 2007 – July 2008, is the food and beverage industry. In fact, while other industries lost 13,800 jobs during this period, restaurants (does this include bars and taverns?) added new jobs.

But, the industry is also a direct revenue generator to the State and local communities, responsible for an 8 percent meals and beverage tax. According to the RI Department of Revenue, meals and beverage taxes for July 2008 were up two-percent from July 2007 – logging in at $1,939,090. And, according to (who?? – the PWCVB?)) every dollar spent in Rhode Island’s restaurants generates .83 cents in other businesses throughout the State.

With displaced workers reaching a record-breaking 48,800 in August, the hospitality industry is poised to offer a solution. While we don’t claim to be the total solution, we are a solution for those who want to succeed and become part of this vibrant, growing industry. Whether it’s for a year or for a career, there is opportunity to work.

The Rhode Island Hospitality Education Foundation (RIHEF) is dedicated to providing the necessary training to those who wish to embark on a career in hospitality, as well as veterans who need to take State-mandated courses. Through partnerships with community-based organizations like: Amos House, Dorca’s Place, Exeter Job Corps Academy, Genesis Center, and the RI Community Food Bank, along with netWORKri, a partnership of professional labor, training and education organizations, we are assisting adults in the community with the training they need to find good-paying jobs.

RIHEF also provides training for thousands of industry personnel each year in courses including ServSafe® Food Safety certification/recertification, ServSafe® Alcohol server training, managing costs, and food safety plan development to name a few. These courses are not only a State requirement in many instances, they also provide the information backbone for veteran employees to better do their jobs.

And, through partnerships with the National Restaurant Association Education Foundation, and the American Hotel & Lodging Association Institute, high school students throughout the State have been taking the necessary steps to begin their career path in certification programs such as ProStart® and Lodging Management Program.

Preparing young people for jobs in an industry with proven career paths and exciting opportunities for growth, as well as helping our workers upgrade their skills so that they can open new doors and earn higher wages in jobs within our industry, is what RIHEF is all about.

There has long been the misconception that hospitality jobs are predominantly low-wage positions. However, that is simply not true. According to statistics from the National Restaurant Association, 80% of those in management-level jobs started as front-line employees. In the hospitality industry, the sky is the limit for those dedicated to making this diverse industry their own. And, to be successful, a candidate needs two things: training and the desire to succeed. Through workforce development, we can provide one facet of that to those looking to enter or reenter the industry.

However, like any fast-growing industry, workforce development is a major challenge for the thousands of tourism and hospitality businesses in our State. RIHEF works aggressively toward developing programs and partnerships that fill the gap between the education and training needs of our current and future workforce and the considerable job opportunities that the businesses in this industry are geared up to provide. Its success in meeting that challenge will benefit every Rhode Islander by providing quality jobs for those looking to get into the industry, as well as quality experiences for those guests who patronize the industry.

Now is the time to gear up for our continued growth path. We need to maintain the necessary funding to adequately prepare Rhode Islanders for a job in our industry, putting necessary programs in place now for training and retraining our emerging or reemerging workforce. We are investing in the future of our industry – an industry that has already reached 13 million jobs nationally. To continue growing and ultimately be successful, we must continue to invest in the people of Rhode Island.

Dog Daze

November 2008
By Dale J. Venturini
President & CEO, Rhode Island Hospitality and Tourism Association

There was a time a dog was considered a pet, but more recently it has become more of a must-have accessory. Tune into nightly entertainment news or open the pages of tabloid magazines and you’ll see a bevy of thin, beautiful celeb-types, all with oversized bags and miniature pooches tucked under their arm on the red carpet to a movie premiere or opening of a Hollywood hot spot.

They pose (I am referring to the celebrities, not their pooches) with the paparazzi snapping away, probably blinding the little pups who must be freaked out by this bizarre ritual. It makes me wonder what the “celebutantes” need such large bags for – they are in fact diaper bags for their doggies.

These pampered pets are too good to do their business like pedestrian dogs. Oh no, they are treated to special diapers until they are potty trained on a puppy pad, which can be used anywhere and anytime your dog has the urge to do some business.

For some bizarre reason, dogs as accessories have gone mainstream and if you don’t have the hottest ‘model’ with the hottest accessories, you are just not in. Not only has this caused a rush on Louis Vuitton doggie travel cases and the skyrocketing launch of pooch clothing boutiques, designers and fashion shows, it has more importantly created a new set of dog and dining etiquette problems.

Just a few years ago, no dog owner would ever imagine bringing their pet into a restaurant. Today, however, dog owners think it is okay to bring their dog inside, remove it from its fashionable case, and to feed it from the table as if it was a baby bird. Let’s be very clear, it is illegal in Rhode Island, and most all other states, to have animals inside a food service establishment, no matter how well behaved the little guy is. The only exception is service animals who help those with a disability.

With the preferred tiny size of today’s most popular pooches, it is easy for a patron to sneak the little rascal into your establishment. But, once you discover the illegal animal, you need to promptly and pleasantly inform the guest of the law (not your rules) and ask for him/her to remove the dog from the restaurant.

In Rhode Island, outside seating areas are considered part of the establishment and it is therefore illegal to offer doggie dining outdoors unless you seek a variance with the Department of Health. However, in the warmer months, if you do choose to allow animals in your alfresco dining area, and you have received the appropriate approval from the Department of Health, there are a still a few pitfalls you should be aware of, as well as a few etiquette pointers for your guests and their pets to have an enjoyable dining experience. Those include:

• All pets must be controlled by their owners and must be on a leash at all times. This is the law.
• It’s a good idea to suggest that the guest “take the dog for a walk” before heading to the table. Other guests’ dinners do not need to be interrupted by the odorous offerings of a pet.
• While it may not be illegal, it isn’t appropriate or sanitary to have a dog sit at the table and be fed like a guest.
• If the guest did not bring his/her own doggie bowl, suggest to the waiter that he/she offer a paper or plastic bowl for water if necessary. Pets are not permitted to eat or drink out of restaurant glasses or dishes, unless they are disposable.
• Remind guests to tie their dog to their chair and not a table. A dog tied to a table can result in spilled drinks or food if he or she is strong enough to make the table move.

While the onus of pooch etiquette is on its owner, as a restaurant owner or manager, you are responsible as well. It is just as important to train your staff in proper and legal behavior.

• First and foremost, your staff should not pet the animal.
• Do not provide food items served on tableware designed for people.
• And, most important of all, your staff should be respectful to all customers, dog lovers, dog haters, and people who may love dogs from afar but break out in hives within six feet of the dander producers. If a customer is not comfortable being seated next to a dog, your staff should find a way to accommodate all your guests, even for the four-legged, furry kind.

Gotcha!

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

The current economic climate with rising gas and oil prices, unprecedented electricity rate hikes, and fewer and fewer jobs available does not bring out the best in us. In fact, quite the opposite it seems; the worst of times brings out the worst in people.

We are living in a ‘gotcha’ society, trying to survive and rise above the social and economic discord by finger pointing at others. And, what better way to differentiate ourselves and ease the mental pain than to talk about each others shortcomings.

And, in the current political environment, the Presidential race is offering its fair share of finger pointing, borderline slanderous comments and a healthy or unhealthy dose of instilling mistrust in the American people. We are constantly being divided, asked to make a choice, asked to make an important and sound judgment based often times on what is not actually fact or truth. Nowhere is this point better illustrated than in politics.

However, every industry seems full of rumor, innuendo and speculation. And, our industry is no exception. How many business owners have you heard are going out of business? Who was affected by a tainted tomato or pepper supply? Whose employees were targeted by Immigration Customs Enforcement? The true answers are seldom what we are hearing.

As an industry, we are fighting harder than ever for those discretionary dollars in our restaurants, hotels and entertainment venues. The sad truth is that the gas pumps, the electric company and anticipated heating costs for the winter are really factoring into the way Americans are spending their money. And, we’re all holding on much more tightly to each dollar.

In these hard economic times, however, people are still getting married, they are still going out to dinner – probably less, but they are - and they are still traveling. However, potential customers are more willing to do business through referrals from friends and associates. Nobody wants to feel like they are paying too much, are getting a bad deal or are being taken advantage of.

We are fortunate to have an amazing industry network. I am on the phone daily with restaurant owners, hotel GMs, photographers and entertainers. Now is the time to come together and maximize our network; to reinforce the culture of community that our industry is so well-known for. When a valued customer asks for help planning his daughter’s wedding – refer him to a member of your industry that you know and trust. Network at association meetings more – now is really the time to keep those bonds with your hospitality peers.

One of our members, a photographer, took the time to email me and let me know how attending industry meetings helped him book wedding business and refer additional business. Through association meetings, he was able to maximize his network to the gain of quite a few members, from transportation, to lighting, to a venue, to a caterer, etc. He maintains that if he was not as involved in industry meetings and networking, he would not have gotten the original referral from a member and thereby would not have been able to pass business along to several of his peers.

Now is the time when we really do need to stop finger pointing and speculating on our industry’s demise. The only way to weather this financial climate is to embrace each other, to maximize our peer network and to do our best to provide a quality hospitality experience. We can do this through service and referral. We can do this through added value if not pricing. We can do this through loyalty programs. We can do this – but, we have to do it together.

Safer Service = Less Sickness

September 2008

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

September is National Food Safety Month and although I devoted last month’s column to handling food safely in the hot summer months, I wanted to discuss safer handling and service in restaurants, in particular.

We can all agree that nothing will hurt a restaurant’s reputation and profitability more than being written up or warned by the Department of Health. And, while this department is extremely understaffed in most instances, if you are not operating a ‘clean’ restaurant, you and your customers are at risk.

In addition to following your own State’s Department of Health mandates, there are some steps you can take immediately to reduce the risk of foodborne illness and an unsafe environment including making sure that all employees wash their hands properly – at least 20 seconds with warm, soapy water. Bacteria can spread from one food to another, so a good practice includes using separate cutting boards for raw meats, poultry or seafood; fresh fruits, vegetables; and prepared foods.

Be sure that hot food is served hot at 140º F (or higher) and cold food is served cold at 40º F (or lower). Also, it is important to remember that food should not sit at room temperature for more than two hours.

In March of this year, RIHTA’s Education Foundation introduced a new Food Safety Plan Development Program to its membership and non members alike. This program complies with mandates made by Rhode Island Department of Health (DOH) for all food service establishments, which requires that all foodservice establishments submit and maintain a written food safety plan, with standard operating procedures, in accordance with the latest DOH Food Code. Non-compliance with the food safety plan mandate may result in failure to pass inspection.

We jointly developed this plan with the DOH to provide participating food service establishments, retailers, and processors, a step-by-step guide for developing a DOH-acceptable Food Safety Plan. In addition, the two-day course completes one requirement needed to receive the NSF International’s Dine-Safer™ certification. The NSF International Diner-Safer™ certification has been recognized by the DOH as the highest standard of food safety in Rhode Island.

Many restaurant and food service establishments are unaware of the requirement for an established food safety plan, putting their restaurant at risk of failing inspection. This new curriculum provides owners and managers with a step-by-step guide to create a food safety plan and is a proactive step in ensuring the highest level of safety.

In addition to this course, there are many educational courses available through the National Restaurant Association including ServSafe® Food Safety Training certification and re-certification classes. This is a nationally-recognized program and the foodservice industry’s preeminent food safety training program. It is recognized by more federal, state and local jurisdictions than any other food safety program. If your staff are currently not certified or need to be recertified, I urge you to go to http://www.restaurant.org/ to learn more.

We’ve all read the news that restaurant sales are declining across the nation due to the tough economic times we are all currently facing. Because discretionary dollars are harder to come by and even harder to part with, we in the hospitality business really need to concentrate and focus on maintaining the highest levels of quality and service for our guests. Research is showing that even patrons who have not cut down on going out to dinner are spending less money per check average and are being more selective about the establishments they visit. The bottom line is that patrons have less money to spend and want to feel that their money is being well-spent in a clean, quality establishment.

Making the Foods We Eat Safer

August 2008
By Dale J. Venturini
President & CEO, Rhode Island Hospitality and Tourism Association

As these hot days of summer approach, we hear more and more about food safety in terms of handling, storage and consumption. Lately, food-borne illness – particularly salmonella - has been all over the news. The outbreak of salmonella in our tomato supply has caused many restaurants and grocery stores to pull certain types of the fruit off the shelves and menu. With more than 800 cases of diagnosed salmonella poisoning in 36 states, we have to ask the question...how can we make the foods we eat safer?

While studies show that the majority of Americans feel that foods grown and shipped in the United States are very safe, there are going to be instances where the supply either at the farm stage or shipping stage is compromised. As consumers, we need to be vigilant about how we wash, treat and prepare foods before we enjoy them.

While we can’t protect ourselves from every food-borne illness, we can decrease the risk of getting sick by making sure we do a few simple things. According to the Food and Drug Administration, consumers should wash raw fruits and vegetables – even those that are pre washed - with water and a brush to remove mold and bacteria. Additionally, there are several ‘food wash’ products on the market that offer a slightly higher protection level. However, basic tips include:

• Always wash your hands before preparing food.
• Wash fresh fruits and vegetables with water. Soak produce for one to two minutes to reduce the risk of illness.
• Use a vegetable brush to scrub away microbes and bacteria.
• Always clean your counter top, cutting boards, and utensils after peeling produce and before cutting.

And, as we all gear up for summertime cookouts and barbecues, it is important to practice safety at the grill as well. Will frozen hamburger patties be on the menu? Remember, that any frozen foods should be thawed in a refrigerator at a temperature of 41° F, or placed under cold, running water 70° F or lower. A microwave should only be used to thaw foods which will immediately be cooked.

A cookout would not be the same without marinated chicken or beef. Rule of thumb is that a marinade should never be reused as a baste once a raw protein has been sitting in it. You must discard the remaining liquid and instead, use fresh marinade to add moisture and flavor to your grilled foods.

What is the correct temperature to cook foods to? Hamburgers should be cooked to
160º F and steaks may be cooked to 145º F for medium rare or to 160º F for medium. Cook ground poultry to 165° F and poultry parts to 170° F. Fish should be opaque and should flake easily.

Now on to the side dishes. The National Restaurant Association recommends that all of those delicious summertime salads with mayonnaise also need to be kept at a temperature of 41º F or lower to minimize bacteria growth. In addition, all condiments should be kept refrigerated when not used. Cookouts can go on for hours, so having a nearby, well-iced cooler can minimize trips to the kitchen and have all of your delicious goodies close at hand.

Enjoying the warm, summer weather by cooking and eating outdoors is something we all look forward to this season. Be careful in how you handle your foods – from preparation, to cooking, to storage. With a little vigilance, your summertime event will be a huge success.

Preserve Tourism Funding – Don’t Kill the Goose that Lays the Golden Egg…

July 2008
By Dale J. Venturini

President & CEO, Rhode Island Hospitality and Tourism Association

While all of Rhode Island is feeling the economic pinch, from skyrocketing gas and food prices to the increase in layoffs and a slow down in job growth. The picture is even more bleak at the State level with a $450 million budget deficit lawmakers are trying to close. There is no question these are trying times, and there are no new found sources of revenue and no easy answers.

Through this most recent economic downturn, there are a few bright spots. Rhode Island’s hospitality and tourism industries continue to show consistent growth. And, it is not by chance. Rhode Island’s stewards of tourism – the state’s convention and visitor’s bureaus – word extremely hard and smart to keep Rhode Island competitive in attracting convention business and leisure travel. Compared to other regions and states, Rhode Island has just a fraction of dollars to spend on marketing and advertising. Despite the limited budget, the convention and visitor’s bureaus enjoy great returns on their investments.

As with any budget deficit, there is a natural inclination of legislators to find new sources of revenue, most notably in the form of taxes, to offset the cost of programs. Being an election year and with taxpayers already feeling pinched, raising taxes is not high on the list of our elected officials. Not a single legislator wants to explain to constituents why he or she raised taxes in this economic climate.

With increases in taxes off the table, legislators look to cut funds to social programs, which can again result in an outcry of demonstrations and opposition from advocacy groups.

That doesn’t leave many new sources of revenue. Unfortunately, history has proved that when in need of monies, elected officials look to what is perceived as victimless cuts – state agencies and public/private agencies. In this instance, the state has its sights set on the budget of the Providence Warwick CVB.

A proposal has been put forth by the Rhode Island Senate to redistribute some monies received from hotel tax, which currently fund the Providence Warwick Convention and Visitor’s Bureau, back to the cities and towns. The proposed legislation would increase the percentage of hotel tax that is returned to the city or town in which the hotel is located from 25 percent to 28.5 percent. Further, an additional 3.5 percent would be re-directed to fund the Newport/Providence ferry service, not to exceed $500,000 per year.

In real dollars, this redistribution of monies means $XXX,000. That translates into XX (need some examples of what this would mean in terms of actual events, opportunities, etc…)

This is a dangerous policy, as the Providence Warwick CVB is primarily responsible for marketing Rhode Island, and more importantly, marketing and selling the Rhode Island Convention Center, a state-owned convention center. As state-owned, it is ultimately owned by the taxpayers of Rhode Island. It could be said, the Legislature has found a back door to take more money out of Rhode Island taxpayers.

The role of the CVB is to sell Rhode Island. Not just sell conventions, although conventions and business meetings result in $XXX million in direct and indirect revenue to the state, but to sell Rhode Island as a good place to host a convention, visit with families, and to sell Rhode Island as a good place to start or relocate a business.

In 2007, the return on investment from the Providence Warwick CVB was XX percent, bringing in XX million in convention and meeting business with a budget of XX million. As a comparison, the budget of the City CVB is XX million and City CVB is XX million. These two cities are in direct competition with Rhode Island in selling and booking conventions.

Dr. First Name Mazze, former dean of the Business College at the University of Rhode Island and a distinguished professor of business administration, recently wrote, “The State needs to expand tourism promotion as a way of business marketing. An investment in tourism may bring individuals to the State who may then consider Rhode Island as a place to locate their business.”

Taking XXX,000 is not an investment in tourism promotion. Yes, Rhode Island is an ideal location – convenient to airports, wonderful hotels, great restaurants, lots of attractions – but when corporations and associations look to book conventions, they are more interested in their bottom line than the view from the hotel window. And, if our tourism stewards can’t market to those booking conventions, then no one will no how ideal a location it is.

There is a secondary victim to this assault on tourism promotion – Rhode Island taxpayers. If there is a reduction in the number of conventions and events at the Rhode Island Convention Center and Dunkin’ Donuts Center, there will be fewer people in the state’s hotel rooms, fewer guests at area restaurants and fewer people visiting the State’s attractions. And, that will result in fewer tax dollars to the state’s bottom line, putting the state in an even more precarious financial situation.

As the old adage goes, don’t kill the goose that lays the golden eggs.

And the forecast for this summer, partly sunny with a chance of showers…

June 2008
By Dale J. Venturini

President and CEO, Rhode Island Hospitality and Tourism Association

It’s not east being a TV weather forecaster. The weather forecast is the most watched portion of the evening news, and next to the traffic report, it has radio listeners tuning in. We all know our meteorologists by name, and while we never thank them when they call for a beautiful day and it turns out as such, but we often blame them when the forecast is wrong.

People make more decisions based on the weather forecast than anything else, especially when it comes to making plans for the weekend. As we enter the summer months, the most lucrative season for most hospitality and tourism businesses in New England, the weather forecast makes owners and managers either smile or cringe.
A sunny weekend forecast means full hotel rooms, packed restaurants, high admissions at attractions, and people buying goods. A rainy forecast keeps people at home, not spending money. And, we all know, in the hospitality business, you can never make up the money for a vacant hotel room or an empty restaurant table.

It’s not just grey skies that may keep people away this summer. The economic forecast is gloomy, with no signs of clearing. Economists are predicting light air travel by Americans this summer, instead opting for more local destinations, which bodes well for the Ocean State. Rhode Island has access to more than 5 million people within a three hour drive. People want to vacation and spend money, and we need to convince them to spend their money in Rhode Island.

With an industry that relies so heavily on weather, the Rhode Island Hospitality and Tourism Association is speaking with local forecasters to open an honest dialogue on the symbiotic relationship between our industry and their forecasts. While we can’t control Mother Nature, we hope the weathermen have a good handle on what she has up her sleeve. Our goal for these discussions is not to change the forecast or paint a rosier picture than reality, but to hopefully develop a system for more accurate reporting and to encourage viewers to still get out and enjoy the day.

Until there is a more scientific way to determine short and long terms forecasts (Yes, weather forecasting is a science, but it is far from exact), there are things you can do to limit the impact. Watch the forecast closely, and don’t rely on just one source. Monitor several weather sites to help gauge what may happen. With more and more people creating vacation itineraries online, checking out sites of places they may want to stay or dine, consider including a weather forecast link on your own website.

So, what’s the forecast for this summer in Rhode Island? If you put your trust in the Old Farmer's Almanac, then we are in for a rainier and slightly hotter than normal summer, with the hottest periods occurring mid- to late June and mid-July. But, even the forecasters at the Almanac are hedging their bets. Using time-honored, complex calculations, the Almanac predicts that 2008 will be the warmest year in a century, along with a bit of folklore — years that end in "8" have weird weather.

If you prefer to get your weather from your favorite TV meteorologist, then I suggest you step outside and see for yourself. And, if you don’t like the forecast, don’t worry, we live in New England, the weather will change in a minute!

RIHTA – What’s in a Name

May 2008

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

Working with the nationally acclaimed sales, marketing a branding firm of Wallace & Washburn, RIHTA took a hard look at itself and how the Association can best serve the ever changing needs of its members and the industry. The legitimacy of a member-funded association relies on meeting the needs and expectations of current and potential members, and if we aren’t meeting those needs and expectations, then the association is illegitimate and will ultimately fail.

Over several months, Wallace & Washburn polled members, non-members, elected officials, and business and community leaders on the role of the Association and came back with a list of recommendations the Association should incorporate. Much to our surprise, the number one recommendation was to change the name of the Association.

It seems the “Rhode Island Hospitality and Tourism Association” is too long and cumbersome for people to say, write or understand. If people don’t understand the meaning of our name, how can they understand what the Association does? In fact, 66 percent of respondents thought the name was too cumbersome and confusing, with an overwhelming majority (91 percent) of respondents referring to it as something other than its official name. . Twenty-four percent know the Association as RIHTA, or RITA (28 percent) or Rhode Island Hospitality (52 percent). You can’t argue with those numbers!

The recommendation is to keep our name, but start to call ourselves by its acronym, or RIHTA (sounds like Rita). W&W also suggested we change the logo from a pineapple, the international sign of hospitality, to a pleasant looking woman with outstretched arms. Unfortunately, the image was a little to “St. Pauli’s Girl” for our taste, and I think the pineapple is best representative of our industry. We have put a working group together to look further at this recommendation – not one in which we take lightly.

Although it seems we may have missed the mark on our name, we are on target with our educational and training programs, legislative affairs and membership benefits, although we do need to a better job at communicating all of this to our members.

Of all the membership benefits, discounts on healthcare are deemed the most important, despite no program being available. RIHTA does offer many cost-saving programs to members including credit care processing, music licensing, and the natural gas buying program, which is easily the most popular and successful membership benefit. RIHTA, in partnership with the National Restaurant Association and the American Hotel & Lodging Association, is leading the legislative charge for Association health plans, which would allow members to buy health insurance as a group. Healthcare is the top priority for RIHTA and we will continue to fight for healthcare reforms that make it more affordable and accessible to members.

Second, educational and training programs are perceived as important to members. Business owners look to RIHTA to help train their employees from food safety, sales, marketing, and leadership. RIHTA is perceived as the organization that properly trains the workforce in excellence. RIHTA offers a suite of training programs, and has created new partnerships with non-profit community based organizations such as Dorcas Place and the Rhode Island Community Food Bank, as well as state agencies, most notably the Department of Labor and Training.

Other recommendations centered on the Association doing a better job at the frequency and method of communicating with members. While we email our members consistently, it is very easy to get caught up in the faceless, impersonal world of technology. We need to remember that we ARE in the hospitality business, and we need to do a better job at meeting with the people we represent the old fashioned way – face to face over a great meal! Expect to see me and my staff at your table very soon.

In the end, the re-branding exercise was important, as it provided us with honest and in-depth information about our members and their needs. It’s not always easy to take an honest look at yourself in the mirror, and it’s even harder to accept criticism, but it’s necessary if we want to remain relevant to our members and to remain a leading voice in public discussions. In the end, RIHTA is doing a good job, but we can’t rest on our laurels, and we won’t.

If You Want To Succeed, You Need To Get Involved

March 2008
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.

Currently, Rhode Island is facing a $450 million deficit. Rhode Island’s Governor and Legislature have been handed the task of finding new streams of revenue while curtailing spending. No stone will be left unturned and no program will be overlooked. While the industry has been spared a direct assault so far with no increases in taxes, it’s still early in the process. The Association is watching with a careful eye on any attempt to increases meals and beverage tax or hotel tax.

While the discussion has not been centered on tax increases, there are several pieces of legislation that propose spending cuts that could have an adverse impact on the industry.

The Governor’s office has asked all departments to find ways to trim budgets. This may impact the Department of Health ability to fund food safety inspections, an area already severely lacking in staffing. RIHTA is responding by working with a certified health expert to provide assistance to foodservice establishments in creating and maintaining food safety programs.

Another area that will be desiccated is workforce development. The hospitality industry is one of the state’s largest benefactors of workforce development programs, training people who are re-entering the workforce, new to the workforce and those who are new to this country. Lack of training will create a large segment population who is unable to find work, causing higher social service costs and creating a vacuum in the hospitality industry.

Certainly, we all understand the difficult situation Rhode Island is facing, and the Association pledges to work with our elected officials to develop solutions, but it is important that those solutions strengthen the state and not impose burdens upon the state’s most valued and important industries.

One of the primary roles of RIHTA is to serve as a voice for the industry at the State House on all issues that impact the ability for you to conduct business. Be it new health regulations or new taxes, the Association is the industry’s lobbyist and political advocate.

On the federal level, RIHTA is working with the Senatorial and Congressional delegation to bring relief to the H-2B Visa crunch. With Rhode Island being a highly seasonal workforce, the state’s reliance on H-2B Visas increases year after year. Yet the allowable applications have decreased since 9-11, while the deadline to apply for such Visas moved up to very early in the year. Many times, the cap has been met long before New England hospitality businesses can apply.

Recognizing this problem, Congress provided a “returning employee” exemption, allowing employees who have participated in the H-2B Visa program in at least one of the past three years to return to a U.S. job without counting against the annual 66,000-visa limit. But, Congress put a sunset clause on the exemption, which is running out this year. RIHTA is working hard to extend that sunset clause to 2012.

While our elected officials expect to see me and the Association’s lobbyist each year, it is important that they also see the men and women who make up the industry. Owners, managers and workers need to be active in the economic and social issues that could hinder the growth of the 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.

Riding Out the Winter Storm

February 2008

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

Recently, Rhode Island was paralyzed by a snow storm that dumped nearly six inches on the roads, leaving people stranded for hours and empty seats in all our restaurants. While we can debate who was responsible for the gridlock on the highway and stranded school children, one thing is clear, area restaurants suffered.

Although we New Englanders think we’re a hearty bunch, the first snowflake has us pillaging the store shelves for milk and bread, scrambling home and firing up the generator. The last thing we do is dine out, causing financial heartache for restaurants.

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. With winter in full swing, it has the potential to put a big chill on your bottom line. After all, you will never be able to fill that empty seat. It is lost, never to be recouped.

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 seasons to give customers reasons to visit their establishments. Before the snowflake falls, 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 winter seasons. Old-fashioned techniques, like sending personal notes to patrons or inviting them to enjoy a complimentary cocktail or appetizer, 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 nothing offers better results than customer satisfaction.

I’m sorry, but you’re too fat to order dessert.

January 2008
By Dale J. Venturini

President & CEO, Rhode Island Hospitality Association

Imagine walking into a fine dining restaurant and the server hands you the menu, the wine list and a five inch-thick nutrition guide to every item used in the preparation of your meal. Better yet, as you order, your waiter punches in your dinner choices, including portion sizes, sides, marinades, sauces and seasonings into a special calculator to determine the nutritional value and components of your meal.

It is conceivable that the next step is to make restaurants responsible for managing their guests’ caloric intake during a meal and, to refuse service to patrons who order unhealthy options or those who exceed their daily caloric and fat allowance.

In the nation’s never ending quest to become more fit and healthy, the latest trend in legislation is menu labeling. The idea behind menu labeling is quite altruistic – to arm the public with the information they need to make good choices when dining out. But, in reality, a one-size fits all labeling mandate will never work.

Most national quick service restaurants make available nutritional information for all products, typically on their website, tray liners and wall size posters. National quick service restaurants are large corporations with state-of-the-art kitchens and scientific methods of producing food items and the staff to breakdown each food item into its individual nutritional components. That can’t be said for smaller quick service restaurants or the independent restaurateur.

Why won’t a “one size fits all” labeling mandate work?
A restaurant meal is very different from packaged foods sold in a box or a can. Restaurant meals vary from chef to chef and day to day, based on available ingredients, market prices or seasonal availability. The humanization in the preparation of food makes it impossible to standardize food products.

Hold the Mayo… More than seven in 10 restaurant guests customize their meals. Whether it’s asking for mustard instead of mayonnaise, adding extra cheese to your burger, or choosing skim milk over whole milk, simple requests can significantly alter the nutrition content of a menu item. There is no practical, one-size-fits-all way to mandate labels for restaurant menus.

Three in four meals are prepared at home. If the aim is to effectively address the complex issue of obesity in America, healthy lifestyles, personal responsibility, regular exercise and moderation are the solutions to this problem. Putting responsibility on the foodservice industry, in particular, restaurants, does not address the issue – it merely adds to the problem of personal irresponsibility.

Nutrition Education is the heart of the issue. Restaurants should have the flexibility and freedom in how they choose to provide nutrition data to their customers. Rather than mandate an arbitrary number next to food items, we should educate Americans on how to put together a healthy diet and exercise plan that is best for their lifestyle and body types.

Restaurants don’t need mandates to offer healthy options. Last year, the battle cry to ban trans fat was shouted in state houses and city halls across the country. Yet, upon further investigation, it proved to be nearly impossible to completely rid our diet of trans fat. That did not stop the foodservice industry and the public from doing the right thing. The foodservice industry, and the American public, has made tremendous strides towards ridding or limiting the intake of trans fat in our diet. The public is more informed and is moving the industry by their buying decisions, not by government mandates.