Proposed new Alcohol Taxes overall increase of 1135%

Food & Beverage Association Members and Associates,

“Save My California Job” is a coalition of businesses dedicated on getting concerns from our industry front and center with state Legislators and the Governor!

We encourage you to sign up, to keep up dated and find ways you can help fight against oppressive new state taxes.

Stephen A Zolezzi

President, CEO

Food & Beverage Association San Diego County

"Hospitality's Go-To Source"

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Jobs Hang in the Balance as California Seeks Budget Solutions  

         

Unemployment is still high. Jobs are still fleeing the state for greener pastures. Taxes are still a burden on individuals and businesses that are driving the slow recovery from recession. But the threat of new and increased taxes still looms overhead.   

Unfortunately, new taxes are always going to be an attractive solution for some, and alcohol is an easy target for those who want to raise extra revenue for the government to spend.

Indeed, earlier this year some began to tout the supposed benefit of a 25 cent per drink tax for California = $3.5 billion in new revenue.  

How does that translate into higher costs for employers? The tax on a gallon of beer will go from twenty cents to $2.67 per gallon, for wine from twenty cents to $6.60 per gallon, and for distilled spirits from $3.30 to $24.63 per gallon. That's an overall tax rate increase of 1135% that will hit Californians! 

Faced with that extra cost to business, wages and jobs will be threatened and up to 214,000 jobs could be lost statewide. And more employers could end up leaving the state. It's a cost far too high for California taxpayers, workers, and the recovering economy to bear.   

Although no legislator or the governor himself has publicly embraced the quarter per drink tax idea, we cannot assume it's been ruled out.

To save hospitality industry jobs in this already delicate economy, and to keep those small businesses that are driving the economic recovery going, we will remain vigilant about any attempts to tax the hospitality industry.      

We urge you to spread the word about the work we do. Encourage others who will feel the impact of alcohol taxes to go to www.savemycajob.com and sign up as a member so they too can be kept up to date and learn about ways they can help us fight against alcohol taxes.

Credit Card Processing for Less

For more than 60 years, the Food and Beverage Association of San Diego has helped its members succeed through representation and by providing innovative resources and services. We are proud to announce our newest partner, WorldPay – our preferred merchant services provider. WorldPay is a single-source for all of your payment processing options – credit, debit, checks and more.

WHY WE CHOSE WORLDPAY:                                                

Experience. WorldPay processes payments for more than 400,000 businesses in 123 currencies in 135 countries worldwide

Capacity. 4.73 million transactions a day – 3,200 per minute

Customer Service. Local account management backed by 24/7 live customer support, with 99% of calls answered within 30 seconds.

WHY WE THINK YOU SHOULD CHOOSE WORLDPAY:

Fast access to cash. WorldPay’s strategic partnership with Citizens and Charter One banks can help you receive your credit and debit card funds as quickly as the next day

Lowest processing rates in the industry. No setup fees and no minimum volumes

Convenience. Mostly all new WorldPay customers experience seamless conversion and integration – leaving you more time to focus on your business

Efficiency. Streamlined accounting and accurate revenue

FOOD AND BEVERAGE ASSOCIATION OF SAN DIEGO MEMBERS -- ACT NOW FOR AN EXCLUSIVE FIRST TIME CUSTOMER OFFER

Food and Beverage Association of San Diego members who are signing for the first time with WorldPay will qualify to have rental fees waived for 12 months on select WorldPay processing terminals*

*Terms and conditions apply

Call Roger Chase today to have a payment processing program designed exclusively for you.

858 775 2646 (P)

877 824 8159 (F)

Permitting Requirements for Food Trucks and Mobile Food Vendors

Seminar Recap 

Permitting Requirements for Food Trucks and Mobile Food Vendors

http://www.foodnbeverage.org/images/pdfs/mobile-vendor-seminar-2011.pdf

SCORE Restaurant Survival Workshop - Feb 28th, 9am - 12 pm

Tom Penn, an Industry Veteran is the instructor for this informative workshop.

Stephen A Zolezzi

President, CEO

Food & Beverage Association San Diego County

"Hospitality's Go-To Source"

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A VITAL PROGRAM FOR RESTAURANT OWNERS FROM SCORE

Restaurant 201:

How to Survive and Thrive in Today’s Economy

Monday, February 28, 2011

National University – Kearny Mesa

9388 Lightwave Avenue, San Diego, CA 92123

9:00 am - 12:00 noon

$49 pre-paid / $59 on-site

Business Tune Up

F&BA Allied Member Tom Kelly of Gray Suit Consulting is offering a Business Tune Up for greater profits!

Stephen A Zolezzi

President, CEO

Food & Beverage Association San Diego County

"Hospitality's Go-To Source"

-----------------------------------------

Tune Up

Most restaurateurs operate so close to their restaurants, their view of the dining experience often differs greatly from those of their guests. Restaurant Tune Up provides ownership and management with a fresh set of experienced eyes. Even seemingly smooth running restaurants will benefit from these services with efficiencies and increased profitability.

Menu development: Includes systematic menu analysis and tune-up with a view to consistency, presentation, value, profitability, appropriateness to theme/goals, and back of the house development. New product development. Setting of "signature" menu as points of distinction unique to that operation.

Operations Tune-up: Includes analysis, staff input, solutions, system development, and training. Improves front of house structure, functionality, experience, consistency, staff relations, flow of service, efficiency. Review of essential detail items needing to be consistently delivered to guests.

Guest experience: Includes evaluation of physical space as it relates to the overall theme/goals. Suggestions for creating an atmosphere that fits the overall goals, message and theme of the establishment and differentiating from competition.

Branding: Includes advice on marketing, concept development and brand refinement. Key message, standards, and mission statement development. Advice on marketing, logo development/use, and collateral marketing. Tradition reinforcement/review to keep pace with changing demographics. Non-advertising focused public relations outreach to reach geographic and demographic markets. Publicity for key personnel. Community outreach to showcase commitment to neighborhood.

Turn Around

A popular and profitable restaurant can quickly turn into a cash drain with declining cover counts. In most instances, this usually has been going on for sometime before ownership is aware of the situation. Momentum is working against success. A turn around requires quick action with immediate, measurable improvements. Gray Suit Marketing has first hand experience with turn around strategies as well as bankruptcy recovery. With time and cash as the highest priorities, Gray Suit Marketing will provide specific action steps to achieve stability and subsequent growth of the ongoing business. In addition to Restaurant Tune Up services, will also address these immediate, critical issues:

Cash flow priorities: Accounts payable and vendor relations. Product cost controls including ordering, receiving, preparation, presentation and collection. Staff retention, training and payroll costs. Budgeting of all variable expenses.

Improve brand: Increase a positive perception of the restaurant while resolving challenges. Strengthen brand by staff involvement and refocused training. Position brand for future growth as a vital contemporary competitor in the marketplace.

Drive sales: In house promotions, increase server sales, increased average checks, target a better demographic, develop loyal return customers, and develop new profit centers.

Action plan: Gray Suit Marketing will assist management in producing a actionable plan that includes methods to evaluate progress. Results will be maximized with minimum further cash outlay.

For an immediate quote, or even a minimum 3 hour

mini-review, contact us directly at:

tkelley@graysuit.com

858- 571-8733 (Ext. 705)

www.graysuit.com

www.restaurantperspectives.com

Food & Beverage Association Training

New approved Computer food handler training in our office---just call to make an appointment Monday thru Friday!!!

This new innovation helps accommodate work schedules for quicker certification turnaround!

February Training Calendar 

Manager’s Food Safety Certification

8 Hr Training -Monday February 28---Monday March 21 (8:30AM - 5:00PM)

($135 - Non-member) ($105 - F&BA member)

Managers Test Only – Register to self train then Call for appointment to take test—Monday thru Friday ($90 - Non-member) ($75 - F&BA member)

Food Handler’s Card

Computer training in our office-call for appointment

Classes are also held---for times and days please call 619-228-2291 or go to our web site www.foodnbeverage.org

SATURDAY-November 13th and Saturday November 20th at 8:30am

($25 - Non-member) / ($20 - F&BA member)

Please call F&BA office for appointment!

(Please check complete schedule online---time and day may change)

Class of 12 or more we will come to your business for training

****NEW! Food Handlers Computer Training in Our Office

Call for appointment to do training and testing in our office Monday thru Friday 9am to 4pm!!!

Responsible Alcohol Beverage Server (RABS)

California Dept. of ABC Approved

                                                                                   

Friday March 11, 9am

$20

Class of 12 or more we can come to your businesses for training

— Online RABS (On Your Computer) $25 – California Dept. of ABC approved

www.foodnbeverage.org  go to training page---alcohol server-onsale

— Online Sexual Harassment (On Your Computer)– state certified

AB 1825 Overview

The new law, effective January 2005, requires employers with 50 or more employees to provide at least two hours of "classroom or other effective interactive training" to all supervisory employees on the prevention of sexual harassment, discrimination and retaliation.

www.foodnbeverage.org  go to training page

Door Host Training (in-house/proprietary security)

Three day training to complete mandatory requirements---call 619-696-0234 for reservations or online admin@nightclubsecurity.com

All Food & Beverage Association Members receive special pricing per person of $150---$170 non members

Feb 28, March 1 & 2, 5-10:30pm

March 28, 29 & 30, 5-10:30pm

April 25, 26, & 27, 5-10:30pm

Jan 22 & 23, 8am to 5pm

March 12 & 13, 8am to 5pm

May 14 & 15, 8am to 5pm

It must be made clear that the above listed PPSO or Proprietary Private Security Officer training classes are mandated by state law to be 16 hours in length. This cannot be altered. A certificate of completion will be issued at the end of the last training.

 ***FHC and RABS are available for a private session at your location or at the F&BA Office. A minimum of 12 employees is required.

Check our website for classes available online.

Please call F&BA to make reservation at (619) 228-2291

or visit us online at www.foodnbeverage.org. or email us at fbasd@foodnbeverage.org

Zenith Insurance Offers Safety Seminar to FBA Members on Feb 16

There are opening for this workshop...

Stephen A Zolezzi

President, CEO

Food & Beverage Association San Diego County

"Hospitality's Go-To Source"

------------------------------------

Dear FBA Member,

Zenith Insurance, the endorsed Workers’ Comp insurer for the FBA is excited to announce a series of educational safety seminars that will be offered free of charge to members of the Food & Beverage Association of San Diego (FBA) in 2011.  Zenith experienced dramatic new business growth in FBA members and more than doubled the number of policyholders they insure in 2010.  One of Zenith’s goals in 2011 is to help FBA members in providing their employees with a safer work environment. 

The timing and subject matter of Zenith’s first 2011 FBA seminar is perfect given the recent passage of Assembly Bill 2774.  This new legislation adds a lot more punch and seriousness to workplace violations issued by Cal/OSHA.  See attached article for more details.

Zenith’s training facility is located at their Mission Valley office which holds 30 people comfortably, so it is important for those of you that are interested in this important seminar to RSVP as soon as possible.   Refer to the attached seminar flyer for RSVP instructions. 

Best regards,

The Zenith

2011 San Diego Independant Restaurant Report

We thank F&BA Allied Member John Gordon for his analysis!

Stephen A Zolezzi

President, CEO

Food & Beverage Association San Diego County

"Hospitality's Go-To Source"

---------------------------------------------

Independent Restaurants, Expected 2011 Developments

While the publicly traded and big chain restaurants get most of the trade press attention, the fact remains that a majority of restaurant businesses in the US remain  “independents” Here are some notes and factors underway that will affect 2011:

Slow growth, at best: a tide of returning to normal upper end business travel has lifted upper end restaurants. Upper end hotel occupancy and average daily revenue per available room (RevPar) have been rising since early 2010. Expense account travel occasions are up, and there is particular demand for so called private dining events, a closed, private dining room with internet and audio visual hookups so large national groups can meet.

Its expected that average check growth will be the overall most positive influence with customer traffic less positive but still improving or positive in 2011, versus 2010 levels.

Independents remain a target: the chains see growth going forward as a market share battle, and hope for independent unit closings. But at the street level, smart independents should watch and take advantage of those weaker, badly managed chain units as waves of turmoil and change can be opportunistic. Chain restaurants are busier per square foot but independents add more to the community (rent, payroll, profits etc).

Chains v. independents consumer perceptions: independent restaurants strengths versus the chains remain (1) more tasty food (2) more friendly staff, and environment. Chain restaurant strengths versus the independents remain: (1) more consistent food and service and (2) more convenient locations. To be forewarned is forearmed.

Commodity Cost trends a problem: world-wide commodity costs are up across the board, with cash settlement prices up on every single food commodity tracked in January and February except chicken, eggs and block cheese. Smaller restaurants can’t contract (except via large cooperatives) and are essentially at the mercy of purveyor street pricing. 2011 pricing action is expected in the industry, with smaller focused increases taken right before the point of business seasonality improvement.

A clue: if an independent operator didn’t take price increases in 2008/2009/2010, it might be time. And if an operator hasn’t thought about “small plates” menu modifications, this is exactly the time to do so.

Via a recent a nationwide survey, customers noted they expected to pay less in 2011 ($12.90 on average, versus $13.25 last year). Routine couponing, discounts and company sponsored direct email remained the communication venue of choice.

Epidemic Low Lunch Pricing and Happy Hour promotions: are everywhere, and typically 300p-600p and 900p until close. Restaurant operators need to sort out whether the happy hour pricing is restaurant wide, or just in the bar area. We see both.

Access to capital and funding: remains very difficult and limited. Self, friends, family and existing cash flow remain the easiest sources of funding for independents. Some local community banks have begun to relisten to proposals.   

By: John A. Gordon, restaurant analyst

www.pacificmanagementconsultinggroup.com

Thanks, and to greater success,

John A. Gordon

Principal, Pacific Management Consulting Group

Immigration Crack Down by ICE

Food & Beverage Association Members and Associates,

Within recent months the F&BA has hosted two workshops with ICE outlining acceptable documents, processes and likely ineligible employees.

Many of you attended and returned to your businesses equipped with knowledge to do a better job!

The article below highlights how important it is when hiring employees and in maintaining accurate documentation to be very serious about doing it correctly.

The F&BA is your “Go-To Source” to these and other questions

Stephen A Zolezzi

President, CEO

Food & Beverage Association San Diego County

"Hospitality's Go-To Source"

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Chipotle: Immigration crack down has been 'eye opening'

Immigration attorneys say probe is a message to the restaurant industry

February 8, 2011

Chipotle Mexican Grill Inc. continues to be the target of an ongoing investigation into the hiring of undocumented workers in numerous states, an experience a company spokesman calls “eye opening.”

The sweep by U.S. Immigration and Customs Enforcement, or ICE, started with restaurants in Minnesota, and now has been expanded to include units in the Virginia and Washington, D.C. area.

In recent weeks, Chipotle has been forced to let go what has been reported as hundreds of workers from units in Minnesota, where ICE officials have found certain documents that verify eligibility for employment to be suspect. The company operates about 1,100 units nationwide, with about 50 stores in Minnesota.

Chris Arnold, a spokesman for Denver-based Chipotle, said he did not know why Chipotle units in Minnesota were targeted initially.

“We have taken this very seriously and over the past five years, we have been working to improve our policies and procedures” for verifying documents, he said. “This has been eye opening for us and we are looking at ways to improve the process.”

Even before the probe, Chipotle has a policy of verifying documents twice: once by the hiring manager and once by the company’s human resources department.

Chipotle is looking into using the government E-Verify system, which is required in some states, Arnold said. Through that program, employers can tap into federal databases to verify employee documents.

Immigration attorneys say the crackdown at Chipotle is meant to send a message to the entire restaurant industry, noting that feet will be held to the fire if illegal workers are hired.

“This case could become a game changer for the restaurant industry,” said Michael Wildes, managing partner of Wildes & Weinberg P.C. in New York, who specializes in immigration issues. “It’s a message to restaurants big and small that they need to take a hard look” at their hiring practices.

Chipotle is the latest in an ongoing series of restaurant companies that have come under fire for hiring undocumented workers. Over the past four years, for example, raids have reportedly resulted in the arrest and deportation of undocumented workers at Krispy Kreme, Sizzler and McDonald’s franchise locations.

Wildes said employers typically must pay hefty fines that range from $110 for paperwork violations to $16,000 for each undocumented worker found to be employed.

Last year, ICE’s emphasis shifted to target employers, with the goal of reducing demand for illegal employment, Wildes said.

As a result, an estimated 3,200 businesses across all industries have reportedly received notices of inspection since the beginning of 2010.

Illegal Gaming Devices

Food & Beverage Association Members and Associates,

Recently businesses have been solicited by vendors representing many types of “games of chance”.

Please see the ABC Advisory warning businesses about the legality of these devices in California.

Stephen A Zolezzi

President, CEO

Food & Beverage Association San Diego County

"Hospitality's Go-To Source"

Super Bowl Beverage Alcohol Promotions

Food & Beverage Association Members and Associates,

As the Super Bowl approaches and many businesses are vying for their share of the market---a number of promotions including Beverage Alcohol are being used to attract customers.

Under the MEDIA ISSUES relating to retail Beverage Alcohol Licensees---Free/ Complimentary Beverage Alcohol is prohibited but packages may be offered that include Beverage Alcohol provided the total charge to the customer covers their cost of acquisition. Example of legal---Our Sunday Brunch included Champaign---Example of illegal---All the free champagne you can drink with our Sunday Brunch.

While drinks may be advertized at reduced prices, these specially priced drinks  or door charges cannot be made available to only certain groups of individuals (Gender Specific e.g. Ladies Night specials). This violates B and P code section 125.6 and Federal Discrimination Law.

“2 for 1”, “Buy 1, Get 1 Free” or any other scheme where the express or implied meaning is that one customer, in order to receive a reduced price, would be required to purchase more than one drink at a time is prohibited.

“All you can drink keg beer-during the game for $30” or “All you can drink Margaritas/Bloody Mary’s during the game $9.95”---Nothing in the ABC Act or the ABC business regulations specifically prohibits this activity. However there is language in B&P code section 23001 that gives powers to police “for the protection of the safety, welfare, health, peace and morals of the people of the State” and “All provisions of this division shall be liberally construed for the accomplishment of these purposes”.

The concern of Police and the ABC with “all you can drink” promotions is, this type of advertizing may contribute to over-consumption resulting in public drunkenness, and other criminal acts. Publications and other forms of advertizing are regularly monitored for possible enforcement.

Bottom line---there are rules---there are penalties if you break the rules---if your promotion encourages over consumption you are much more likely to have a violation. Law Enforcement and the ABC are especially looking for underage service, drugs and public drunkenness all around the county!

Have a safe and profitable promotion!

Stephen A ZolezziPresident, CEO

Food & Beverage Association San Diego County

"Hospitality's Go-To Source"