Food and Beverage Association San Diego County

Information Regarding the Boil Water Order

2011-09-09T10:32:00.003-07:00

COUNTY OF SAN DIEGO DEPARTMENT OF ENVIRONMENTAL HEALTH

Information Regarding the Boil Water Order

(Restaurants and Bars)

When a “Boil Water Notice” is issued by the local or state health department, all food facilities, except those that sell pre-packaged, non-potentially hazardous foods, must cease all food preparation and sale of open potentially hazardous food until the water is determined to be safe again. When the “Boil Water Notice” has been lifted and water is again safe for consumption, operators will be advised by their water supplier, the County of San Diego, Department Environmental Health Department and/or Press Release.

After the “Boil Water Notice” has been lifted:

Facility Concerns

Run all faucets for 3 to 5 minutes to flush the lines with safe water before use. Include those located in restrooms, throughout kitchen, waiter stations and drinking fountains.
Flush lines and sanitize all ice machines, coffee machines, post-mix machines and fountain machines. See ice machine cleaning instructions below.
Clean and sanitize all fixtures, sinks and equipment connected to water supply lines.
Follow the manufacturer’s recommended procedures for disinfecting water softeners, prior to putting back on line; disinfecting filters or replacing media in small filters on ice machines, water treatment systems, beverage vending machines; and replacing carbon filters or carbon media in filters.
Rewash and sanitize all dishes, multi-use utensils and work areas.

Food Concerns

Discard food potentially contaminated prior to the “Boil Water Notice” such as:

Prepared ready-to-eat fruits and vegetables or foods combined with raw fruits and vegetables that may have been washed with contaminated water.
Foods or dishes that have ice or water added as an ingredient or part of a cooling process.
Beverages made with water from the water supply system, i.e. juices, ice tea, coffee.

For information regarding the status of a boil water notice or advisory, contact:

FOR LARGE DRINKING WATER SYSTEMS

Your water supplier – contact information may be included on Boil Water Notice
California State Department of Public Health, Drinking Water - (619) 525-4159
County Water Authority main line - (858) 522-6600
County DEH Website address - http://www.sdcdeh.org
Or you may contact your local Environmental Health Specialist (health inspector).

FOR SMALL DRINKING WATER SYSTEMS IN RURAL AREAS

San Diego County Small Drinking Water Systems - (858) 694-3113
Or you may contact your local Environmental Health Specialist (health inspector).

Procedure for Cleaning and Sanitizing Automatic Ice Making Machines with removable or non-removable icemakers

If available, follow the manufacturer’s recommended cleaning and sanitizing procedures.

The manufacturer may state that chlorine solutions may not be used.

Follow these procedures when the “Boil Water Notice” is issued.

1. Unplug the ice machine. Put a “Do Not Use” sign on the machine. Discard all ice.

2. Turn off the water supply to the machine. Drain all water from the machine.

Cleaning and disinfecting procedures for commercial ice-making machines with removable ice contact surfaces.

If manufacturer’s instructions are unavailable, follow steps 1 and 2 above, then:

1. Remove all ice-contact parts from the machine.

2. Wash all parts in hot detergent water. Use a soft brush to remove rust and dirt from metal parts. Nylon and rubber parts including gaskets and O-rings should be washed using a cloth. Rinse parts thoroughly in clean water.

3. Place parts in a sanitizing solution for 30 seconds. Use either a quaternary ammonia compound following manufacturer’s instructions, or use 1-ounce household bleach in 3 gallons of clean potable water. After 30 seconds, let parts air-dry.

4. Thoroughly wash hands before handling sanitized parts.

5. Reassemble the machine. Wipe all exposed surfaces with a fresh chlorine solution. Let air-dry.

6. Restart the machine. Discard the first ice produced.

Cleaning and sanitizing procedures for commercial ice- making machines with non-removable ice contact surfaces.

Machines with non-removable ice contact surfaces that are NSF/ANSI Standard 12 listed are designed to have sanitizing solutions circulate through the machines. The manufacturer may state that chlorine solutions not be used during the clean in place procedures. If not:

1. Remove any residual ice from the ice reservoir or shoots. Turn off the machine to allow any other ice in the machine to melt.

2. Turn the water supply and electricity on. Drain sufficient water through the machine to flush any residual water and dirt from the machine.

3. Run the machine through 2 or 3 freezing cycles. Discard the ice made.

4. Turn the water supply off.

5. Drain the water and the ice inside the system.

6. Circulate a warm water cleaning solution through the machine for at least 2 minutes. Drain the system.

7. Circulate clean potable water for 2 minutes. Drain the system.

8. Circulate a sanitizing solution. Use either a quaternary ammonia compound following manufacturer’s instructions, or use 1-ounce household bleach in 3 gallons of clean potable water. Run the solutions through the machine for 2 minutes. Drain the system.

9. Wash, rinse, and sanitize any storage bins.

10. Return the drain valves to their normal position and start the machine.

11. Discard the first ice produced.

These procedures were extracted from a variety of sources including the California State Department of Public Health.

Food Safety Related to Power Outages

2011-09-09T10:32:00.001-07:00

COUNTY OF SAN DIEGO DEPARTMENT OF ENVIRONMENTAL HEALTH

FOOD SAFETY RELATED TO POWER OUTAGES

With potential electricity shortages facing San Diego County, the County Department of Environmental Health offers the following food safety tips to prevent food-borne illness in the event of power outages:

• Keep refrigerator and freezer doors closed. Keep potentially hazardous foods, such as meat or poultry, chilled to 41°F or less.

• Do not place hot or unrefrigerated foods in the refrigerator once the power has gone out. It will raise the temperature inside the unit. Chill food with ice baths as needed. Any foods that were prepared prior to the power outage that were not rapidly cooled should be discarded.

• If the freezer is not full, group packages together so they will retain the cold more effectively. Without power, a full freezer will keep everything frozen for about 2 days. A half-full freezer will keep food frozen 1 day.

• If you have advance warning of a power outage and if the outage is anticipated to last more than 4 hours move foods that must be refrigerated to the freezer as space will allow.

• If necessary, use block ice or bagged ice for supplemental cooling.

• Keep meat and poultry items separated from other foods so if they begin to thaw, their juices will not drip on to other foods.

• Discard any thawed food that has risen to room temperature and remained there for two (2) hours or more.

• Some facilities may need to arrange for temporary refrigerated storage units during a prolonged power outage. (e.g. mobile units/trailers).

• Kitchen ventilation units will shut off during power outages. Be advised that there have been reports of smoke, heat and grease emissions setting off alarm and fire suppression systems.

When in doubt, throw it out!

When the power comes back on, all potentially hazardous foods must be evaluated for proper temperatures. Bacteria can multiply rapidly on potentially hazardous foods that have been at room temperature for more than 2 hours. Thawed foods that are at 41°F or below should be used as soon as possible. Do not refreeze thawed foods. Cook foods to proper temperatures to ensure food safety.

Cooking Temperatures

FOOD, MINIMUM INTERNAL COOKING TEMPERATURE

Ground Meats, 157°F

Pork, 155°F

Poultry and stuffed meats, 165°F

Eggs, 145°F

For more information on food handling, call the U.S. Department of Agriculture Meat and Poultry Hotline at (800) 535-4555, weekdays, 10:00 AM to 4:00 PM, (EST) or www.usda.gov

Please be advised that a power outage increases the risk of food borne illness and food preparation should cease until power is fully restored. Permitted food facilities with questions regarding food safety should contact your area Environmental Health Specialist, our information desk at (858) 505-6900, or fax at (858) 505-6998. Operators may also contact the County of San Diego, Department of Environmental Health, Food and Housing Division at fhdutyeh@sdcounty.ca.gov or visit our web site at www.sdcdeh.org for additional information.

IRS and Worker Comp-OSHA Compliance Workshop

2011-06-10T11:34:00.001-07:00

Food and Beverage Association Members and Associates,

Please take a moment to make your reservation for another in the series of F&BA compliance workshops

Beginning at 1:30 Sr. IRS Stakeholder representatives will give an overview of new tax laws for hospitality businesses, Tip reporting requirements and Form 8027 myths corrected.

A recent IRS tip audit resulted in fines and penalties assed in excess of 100 thousand dollars to a San Diego Business!

Beginning at 2:30 Zenith University presents “Take Charge of your WC Insurance Claim Costs”

Avoid a $7,000 Cal-OSHA penalty with Medical Network Compliance

Reduce Claims Frequency with an Effective First Aid Program

Reduce Claim Costs by 18% with Timely Reporting

Reduce the average indemnity claim cost of $62,000 with an effective Return To Work Program

Who Should Attend?

Owners

HR Managers

Managers/Owners

When?

Tuesday, June 14 at 1:30 to 3:30 pm

Where?

Zenith Insurance Co Office

7676 Hazard Center Dr.

13th Floor training room

Registration;

fbasd@foodnbeverage.org

Call---619-228-2291

Please include name of attendee(s) and Company Name

Cost?

Free to F&BA Members and Zenith WC Policy Holders

Attendees will receive;

Course materials

Certificate of Attendance

Stephen A Zolezzi

President, CEO

Food & Beverage Association San Diego County

"Hospitality's Go-To Source"

www.foodnbeverage.org

Training calendar June 2011

2011-06-02T14:16:00.000-07:00

Food & Beverage Association June Training

Manager’s Food Safety Certification

(8:30AM - 5:00PM)8 Hr Training

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

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

Food Handler’s Card

-call for appointment Computer training

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)

for appointment Please call F&BA office

(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

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

Satisfies all legal requirements of CUP’s, City Ordinances and Entertainment Permits in San Diego County and Cities

Friday June 24 @ 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

· (On Your Computer)Online Sexual Harassment

AB 1825 Overview

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

www.foodnbeverage.org go to training page

Door Host Training (in-house/proprietary security)

Registration for training to complete mandatory requirements---call 619-997-6144 for reservations or online www.nightclubsecurity.com

email for questions to rsmith@nightclubsecurity.com

All Food & Beverage Association Members receive special pricing per person of $170---5 or more from same business $150 per person---$220 non members

SPECIAL $$$ F&BA MEMBERS---for May and June $130 per person

May 14 & 15 from 8AM to 5PM at the Gaslamp Marriott

May 23, 24 & 25 from 530-1030PM at the F&B Offices

June 6, 7 & 8 from 530-1030PM at the F&B Offices

June 13, 14 & 15 from 530-1030PM at the F&B Offices

Warning---there are Trainers and Training Companies who are not licensed offering cut rate training! The trainer must be able to prove their training is an approved training to be valid with BSIS

See the attached explanation for requirements

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; ***FHC and RABS are available for a private session at your location or at the F&BA Office.

A minimum of 12 or more 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

wood chopping boards refinished

2011-06-02T14:12:00.001-07:00

Food & Beverage Association Members and Associates,

Next week Julian of JB Resurfacing will be in San Diego to refinish wooden chopping boards to Health Dept approved quality.

Please contact Julian direct to reserve time and date

@ tatianajb@alive.com or 702-371-2779

Stephen A Zolezzi

President, CEO

Food & Beverage Association San Diego County

"Hospitality's Go-To Source"

www.foodnbeverage.org

An F&BA Member Service

2011-06-02T14:11:00.001-07:00

Food & Beverage Association Members and Associates,

BistroView - Premiere Surveillance Systems offers Food and Beverage Association of San Diego members a free security audit of your facility. a 2 year on-site warrantee. Please visit our site http://BistroView.com/ and call or email us to arrange for your free audit today ! Do you have cameras ? Do they work well ? Are the positioned correctly ? A properly installed surveillance system is critical for restaurants to have today especially if you serve alcohol. Cameras reduce the chance of lawsuits from both employees and customers, They reduce theft of product out the back door and front door and they reduce employee misconduct. We specialize in securing restaurants and bars. Our modern systems are cost effective and worry free. All of our systems

Jay Berman, CEO

BistroView - Premiere Surveillance Systems, LLC

http://BistroView.com/

(888) 602-5872 x702

Preventing an ABC Violation

2011-05-23T14:24:00.001-07:00

Food & Beverage Association Members and Associates,

Local law enforcement agencies are now regularly monitoring electronic sights for postings originating is Alcohol Licensed Businesses that show Illegal Activity!

Regular law enforcement agencies, including Police and Sheriff can only use this type of information as fact finding indicators illegal activity may be occurring---the actual occurrence needs to be witnessed by officers to press a violation.

But the ABC operates under a different set of rules---policing agencies are forwarding their findings to the ABC for Administrative action against Licensed Businesses.

We are providing you with this information to keep you updated and vigilant----prevention!

F&BA does provide ABC Approved Responsible Alcohol Beverage Service training at our training facility, your business and on line at our web site.

Stephen A Zolezzi

President, CEO

Food & Beverage Association San Diego County

"Hospitality's Go-To Source"

www.foodnbeverage.org

Marketing Opportunity

2011-05-19T12:29:00.001-07:00

Food & Beverage Association Members and Associates,

We are all eager to find ways to drive business through our doors!

Datenight 411 offers a unique opportunity to enhance your business as a destination location, not just a place to eat/drink.

The idea is to build an experience package, unique to your location Datenight 411 users can experience---put your imagination to work building an experience around your offerings to compliment their children’s night out experience at another location.

This opportunity is not about discounting---it’s about creating an experience and Datenight 411 does not charge you for being part of their program!

Stephen A Zolezzi

President, CEO

Food & Beverage Association San Diego County

"Hospitality's Go-To Source"

www.foodnbeverage.org

IRS and Worker Comp-OSHA Compliance Workshop

2011-05-19T09:50:00.001-07:00

Food and Beverage Association Members and Associates,

Mark your calendar to attend another in the series of F&BA compliance workshops

Beginning at 1:30 Sr. Stakeholder representatives will give an overview of new tax laws for hospitality businesses, Tip reporting requirements and Form 8027 myths corrected.

A recent IRS tip audit resulted in fines and penalties assed in excess of 100 thousand dollars to a San Diego Business!

Beginning at 2:30 Zenith University presents “Take Charge of your WC Insurance Claim Costs”

Avoid a $7,000 Cal-OSHA penalty with Medical Network Compliance

Reduce Claims Frequency with an Effective First Aid Program

Reduce Claim Costs by 18% with Timely Reporting

Reduce the average indemnity claim cost of $62,000 with an effective Return To Work Program

Who Should Attend?

Owners

HR Managers

Managers/Owners

When?

Tuesday, June 14 at 1:30 to 3:30 pm

Where?

Zenith Insurance Co Office

7676 Hazard Center Dr.

13th Floor training room

Registration;

fbasd@foodnbeverage.org

Call---619-228-2291

Please include name of attendee(s) and Company Name

Cost?

Free to F&BA Members and Zenith WC Policy Holders

Attendees will receive;

Course materials

Certificate of Attendance

Stephen A Zolezzi

President, CEO

Food & Beverage Association San Diego County

"Hospitality's Go-To Source"

www.foodnbeverage.org

14th Annual Golf Tournament

2011-05-18T09:01:00.001-07:00

Food & Beverage Association members and Associates,

We need your participation and support for this once yearly event in support of F&BA member services!

Our 14th Annual Golf Tournament is fast approaching—you have an opportunity to Golf, provide your restaurants food on a hole, send gift certificates for golfers and sponsorships.

Registration Form: http://www.foodnbeverage.org/2011golftourney/golf_tourney_11.pdf

Thanks to all who have stepped up to date---Have a Great One!

Stephen A Zolezzi

President, CEO

Food & Beverage Association San Diego County

"Hospitality's Go-To Source"

3110 Camino del Rio South #315

San Diego, CA 92108

619-228-2291, fax 619-228-2297 cell-619-379-4300

www.foodnbeverage.org

Power RATE UPDATE: Summer Season Rates Start May 1

2011-05-05T05:55:00.001-07:00

Food & Beverage Association Members and Associates,

RATE UPDATE: Summer Season Rates Start May 1

Each year on May 1, SDG&E implements a seasonal rate adjustment. Summer season rates reflect SDG&E’s higher cost of providing electric service during times of higher energy demand. Summer rates are in effect May 1st through September 30th.

To help you prepare for the summer season, I’d like to remind you that SDG&E has several programs and services available to help you manage your energy use. Contact us today to find out more about:

Free Energy Consultations: available to help you find ways to reduce your overall energy usage that may lead to cash incentives for making a few simple changes.
Rebate and incentive programs: can help offset the expense of upgrading to more energy-efficient equipment in your building or facility. These upgrades can help you save on operating costs as well.

For more information on these services, visit sdge.com/business or call the Energy Savings Center at 1-800-644-6133.

Thank you,

Jane Verbeek-Groth

Energy Programs Advisor

Commercial & Industrial Services

San Diego Gas & Electric

San Diego Spirits Festival Restaurant Participation Offer

2011-04-27T07:18:00.001-07:00

Food & Beverage Association Members and Associates,

Restaurant offering to be part of the 2011 San Diego Spirits Festival on San Diego Bay!

Read down this announcement for all the great offerings afforded F&BA Members.

Stephen A Zolezzi
President, CEO
Food & Beverage Association San Diego County
"Hospitality's Go-To Source"
www.foodnbeverage.org
---------------------------------------------------

JUNE 25TH – 26TH
SAN DIEGO SPIRITS FESTIVAL ANNOUNCES 3RD ANNUAL EVENT

San Diego Spirits Festival (June 25th and 26th) now in its pivotal 3rd year, has evolved. With a fresh look, a slew of innovative ideas, a new location and more industry support than ever, it is quickly becoming the preeminent spirits event on the west coast. This year, the festival has relocated to a stunning venue situated Bayside at The Port Pavilion on Broadway Pier – a state of the art building along the city’s spectacular waterfront. The space offers over 52,000 square feet of event space and we have plans for the entire venue, including a staged area for the Chef/Bartender Shakedown, Final Bartender Battle as well as prime spots for VIP parties, educational seminars and the Grand Tasting.

The San Diego Spirits Festival is committed to building the mixology/culinary community locally and to garnering national exposure for the brands, bartenders and restaurateurs that participate. This year, the San Diego Spirits Festival is proud to unveil a re-vamped new look and an increased level of local community involvement. Established by founder, Liz Edwards in 2009, The San Diego Spirits Festival attracts high-profile members of the spirits and culinary trade, enthusiastic consumers, local bartenders and restaurateurs who are passionate about San Diego and the west coast’s burgeoning cocktail/culinary scene. The San Diego Spirits Festival is ready to be in the spotlight - San Diego’s time has come!

In 2011, for the first time, San Diego restaurants have a unique opportunity to become a part of the San Diego Spirits Festival. Sponsorship Rates for Restaurants are $250 per day $500 for the weekend, plus a $100 Gift Card which will be donated at the silent auction to both the American Institute of Wine & Food (AIWF) and the San Diego Chefs de Cuisine Association.

As an incentive for the members of the Food & Beverage Association of San Diego we are pleased to offer all fees waived for two $100 gift certificates for the silent auction to benefit the education scholarships of both AIWF and Chef de Cuisine Assoc. plus comp promotion during “Cocktail Week” June 20-24 plus 10 general admission tickets to the San Diego Spirits Festival. (Value of the tickets $750)

Sponsorship package for restaurants includes:
Featured Space for Two Days At The Grand Tasting
A Select Group of Participating Executive Chefs and Head Bartenders will be Featured in Chef/Bartender Shakedown Series At Festival
Featured Inclusion During San Diego Cocktail Week
Be among the only approved catering vendors for all San Diego Spirits Festival parties (with food/staff costs covered by party host)**
Restaurant Name and Logo listed on San Diego Spirits Festival Website and all outreach
** We urge early registration so that details can be forwarded to major sponsors for consideration

We wanted to share a few very exciting developments that will help to propel all participating exhibitors into the consumer spotlight:
We are very proud to have secured San Diego’s most popular radio station – Sophie 103.7 as our exclusive radio sponsor this year!
We have also finalized a new multi-tiered system for ticket pricing (tickets will be on sale via our website beginning April 3)
A full-scale PR campaign is being executed by Bay Bird Inc PR – they are solely focused on driving media awareness and crafting newsworthy stories about the festival to maximize awareness at the local & national levels
With the strong support of key industry, media and organizations - we are well equipped with a talented team to help support and promote the vision of all exhibitors involved! We are sure to have more attendees than ever and are certain this year’s event will exceed all expectations.

With the sponsorship deck now out to attract potential participants, sponsors from around the country are currently planning their parties, seminars and tastings for the festival! Visit www.sandiegospiritsfestival.com to find out more information and new developments.

Lunch N Learn

2011-04-27T07:08:00.003-07:00

Below is a link to the Locations Matters newsletter. They are looking to fill some positions at their office and would like you to know about their upcoming "Lunch N Learn" that is on the bottom of the newsletter.

http://www.jccreativeservices.com/LM1web.html

Location Matters, Inc.

2010 Jimmy Durante Blvd Suite 205 | Del Mar, CA 92014

www.LocationMattersInc.com

CA Lic # 01733308

Training calendar April 2011

2011-04-19T14:55:00.001-07:00

Food & Beverage Association April Training

Manager’s Food Safety Certification

(8:30AM - 5:00PM)8 Hr Training -

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

Managers Test Only

onday thru Friday

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 website 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

(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

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

Satisfies all legal requirements of CUP’s, City Ordinances and Entertainment Permits in San Diego County and Cities

Friday May 13, and Saturday May 28 @ 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

– state certifiedOnline Sexual Harassment

AB 1825 Overview

www.foodnbeverage.org go to training page

Door Host Training (in-house/proprietary security)

Registration for training to complete mandatory requirements---call 619-997-6144 for reservations or online www.nightclubsecurity.com

email for questions to rsmith@nightclubsecurity.com

All Food & Beverage Association Members receive special pricing per person of $170---5 or more from same business $150 per person---$220 non members

SPECIAL $$$ F&BA MEMBERS---for May and June $130 per person

April 25, 26, & 27 5-10:30pm---May 14 & 15---8am to 5pm

May 9, 10 & 11 from 530-1030PM at the F&B Offices

May 14 & 15 from 8AM to 5PM at the Gaslamp Marriott

May 23, 24 & 25 from 530-1030PM at the F&B Offices

June 6, 7 & 8 from 530-1030PM at the F&B Offices

June 13, 14 & 15 from 530-1030PM at the F&B Offices

Warning---there are Trainers and Training Companies who are not licensed offering cut rate training! The trainer must be able to prove their training is an approved training to be valid with BSIS

A certificate of completion will be issued at the end of the last training

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.

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

San Diego Spirits Festival

2011-04-03T10:36:00.000-07:00

Look for the special F&BA member discounts!

Stephen A Zolezzi

President, CEO

Food & Beverage Association San Diego County

"Hospitality's Go-To Source"

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

JUNE 25TH – 26TH

SAN DIEGO SPIRITS FESTIVAL ANNOUNCES 3RD ANNUAL EVENT

San Diego Spirits Festival (June 25th and 26th) now in its pivotal 3rd year, has evolved. With a fresh look, a slew of innovative ideas, a new location and more industry support than ever, it is quickly becoming the preeminent spirits event on the west coast. This year, the festival has relocated to a stunning venue situated Bayside at The Port Pavilion on Broadway Pier – a state of the art building along the city’s spectacular waterfront. The space offers over 52,000 square feet of event space and we have plans for the entire venue, including a staged area for the Chef/Bartender Shakedown, Final Bartender Battle as well as prime spots for VIP parties, educational seminars and the Grand Tasting.

The San Diego Spirits Festival is committed to building the mixology/culinary community locally and to garnering national exposure for the brands, bartenders and restaurateurs that participate. This year, the San Diego Spirits Festival is proud to unveil a re-vamped new look and an increased level of local community involvement. Established by founder, Liz Edwards in 2009, The San Diego Spirits Festival attracts high-profile members of the spirits and culinary trade, enthusiastic consumers, local bartenders and restaurateurs who are passionate about San Diego and the west coast’s burgeoning cocktail/culinary scene. The San Diego Spirits Festival is ready to be in the spotlight - San Diego’s time has come!

In 2011, for the first time, San Diego restaurants have a unique opportunity to become a part of the San Diego Spirits Festival. Sponsorship Rates for Restaurants are $250 per day $500 for the weekend, plus a $100 Gift Card which will be donated at the silent auction to both the American Institute of Wine & Food (AIWF) and the San Diego Chefs de Cuisine Association.

As an incentive for the members of the Food & Beverage Association of San Diego we are pleased to offer a 20% discount plus 10 general admission tickets to the San Diego Spirits Festival. (Value of the tickets $750)

Sponsorship package for restaurants includes:

Featured Space for Two Days At The Grand Tasting

A Select Group of Participating Executive Chefs and Head Bartenders will be Featured in Chef/Bartender Shakedown Series At Festival

Featured Inclusion During San Diego Cocktail Week

Be among the only approved catering vendors for all San Diego Spirits Festival parties (with food/staff costs covered by party host)**

Restaurant Name and Logo listed on San Diego Spirits Festival Website and all outreach

** We urge early registration so that details can be forwarded to major sponsors for consideration

We wanted to share a few very exciting developments that will help to propel all participating exhibitors into the consumer spotlight:

We are very proud to have secured San Diego’s most popular radio station – Sophie 103.7 as our exclusive radio sponsor this year!

We have also finalized a new multi-tiered system for ticket pricing (tickets will be on sale via our website beginning April 3)

A full-scale PR campaign is being executed by Bay Bird Inc PR – they are solely focused on driving media awareness and crafting newsworthy stories about the festival to maximize awareness at the local & national levels

With the strong support of key industry, media and organizations - we are well equipped with a talented team to help support and promote the vision of all exhibitors involved! We are sure to have more attendees than ever and are certain this year’s event will exceed all expectations.

With the sponsorship deck now out to attract potential participants, sponsors from around the country are currently planning their parties, seminars and tastings for the festival! Visit www.sandiegospiritsfestival.com to find out more information and new developments.

Golf Tournament 2011

2011-04-02T06:48:00.000-07:00

Food & Beverage Association Members and Associates,

Please print this registration form to be a Player---Sponsor---Gift Certificate Donor for this year's Tournament!

Open Letter from Assemblyman Martin Garrick

2011-03-25T06:41:00.001-07:00

Dear Food & Beverage Association members and Associates,

provide the Assemblyman with valuable input on California’s regulatory system would be greatly appreciated.Please find an open letter (at the link below) to North San Diego County’s business community from State Assemblyman Martin Garrick. Your assistance

http://www.foodnbeverage.org/images/pdfs/open_letter_to_north_sd_county_businesses.pdf

Have Truck-will park in front of your business?

2011-03-25T06:33:00.001-07:00

Food & Beverage Association Members and Associates,

In January the F&BA along with the Health Dept and San Diego City BID Council conducted a Mobil Food Facility Carts/ Trucks Workshop to educate all interested parties about the who-what-when and where of operating these businesses.

Current and future operators as well as restaurants and caters filled up the meeting room---information was shared—questions were answered with everyone gaining some useful knowledge!

F&BA continuing to be Hospitality’s Go-To Source for answers we field many questions concerning Carts and Trucks among other questions---today a restaurant owner called just before noon—this big food truck has parked in front of my business, is selling sandwiches-cooking items and refuses to leave---Is this Legal-What can I do?

The location in question is located in the city of San Diego and because their code (see attached city of San Diego code section 54.0122) requires them to be at least 10 feet away from another vehicle, they needed to hit the road. Police were called and eventually they left. They are also required to be licensed with the Health Dept, and that sticker is to be in plan sight for inspection.

That may not necessarily be the case across the county---each city has its own way of dealing with mobile food carts/trucks. Some like National City ban them all together while others take it case by case.

Should you have questions please give us a call---619-228-2291

Stephen A Zolezzi

President, CEO

Food & Beverage Association San Diego County

"Hospitality's Go-To Source"

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

§54.0122 Prohibitions and Regulations Applicable to the Sale or Distribution of Foods, Beverages, Merchandise or Services from Vehicles and Mobile Food Units

(a) Purpose and Intent. The Council hereby finds and declares that the unrestricted sale or distribution or the offering for sale or distribution of food, beverages, merchandise or services from vehicles or mobile food units within or upon public streets, sidewalks and rights of way, public property or in the vicinity of school buildings, under certain circumstances, constitutes a danger to public safety because of the likelihood of injury to pedestrians thereby exposed to hazards from other vehicular traffic in the vicinity. The Council further finds that the unauthorized use of public property for private commercial activity constitutes a misuse of public property and tax money and that similar activity on private property when not in conformity with health, safety, zoning and land use regulation is contrary to the public welfare.

Ch. Art. Div.

5 4 1 4

San Diego Municipal Code Chapter 5: Public Safety, Morals and Welfare

(10-20007)

(b) Definitions.

(1) The terms “vehicle,” “street” and “highway” are defined by the Vehicle Code of California.

(2) “Public property” shall mean any real property owned or controlled by or leased or assigned to a governmental entity excluding such property as had been leased out by that entity for nongovernmental purposes. It shall also include unimproved streets and rights of way or similar easements for public access and use over which the public entity has a legal interest or right of control, other than a publicly maintained street or highway.

(3) The term “mobile food unit” is any non–self–propelled or nonmotorized vehicle or similar vending device defined in Section

42.0160 of this Code.

(4) “Public school” shall refer to any public elementary school, middle school, junior high school or high school as defined in the Education Code of California.

(c) Prohibitions. No food, beverage, merchandise or services shall be sold or distributed or offered for sale or distribution from a vehicle on a street or highway unless the vehicle is first lawfully parked or stopped and then remains for no longer a period of time than is necessary to complete the immediate sale. An operator is considered to be engaged in an “immediate sale” when there are patrons waiting in line for service. Operators of such vehicles shall maintain a minimum clear space of (10) feet both in front of and behind the vehicle to allow for pedestrian safety and safe sight distance for approaching motorists. No sales or distribution shall be made when the designated minimum clear space of ten (10) feet does not exist.

(d) No food or beverage shall be sold or distributed or offered for sale or distribution from a mobile food unit on a street or highway, on public property or upon a sidewalk without a permit from the City Manager or designee authorizing such sale or distribution pursuant to Section 42.0166 of this Code.

(e) No food, beverage, merchandise or services shall be sold or distributed or offered for sale or distribution, whether from a vehicle or otherwise, upon public property without the authorization of the public entity.

(f) No food, beverage, merchandise or services shall be sold or distributed or offered for sale or distribution from a vehicle or mobile food unit on private property without the express consent of the owner or lessee of the property and except in conformity with health, safety, zoning and land use regulations or permits pertaining to the site from which the sale or distribution is conducted.

Ch. Art. Div.

5 4 1 5

San Diego Municipal Code Chapter 5: Public Safety, Morals and Welfare

(10-2007)

(g) No food, beverage, merchandise or services shall be sold or distributed or offered for sale or distribution from a vehicle within five hundred (500) feet from any public school building, measured in a straight line to the nearest point of the school building, between 7:00 a.m. and 4:00 p.m. on regular school days, except in a designated commercial loading zone in conformity with applicable restrictions thereto or except on private property with the express consent of the owner or lessee of the property and in conformity with health, safety, zoning and land use regulations and permits pertaining to the site from which the sale or distribution is conducted.

(h) Non–defenses. It shall not be a defense to a violation of this section that the violator or the violator’s principal or agent had been issued a City business license or paid a City business tax, nor that a governmental permit had been issued unless such permit authorized the permit holder to conduct the activity at a designated location or locations under specified times and/or conditions and such sales or distribution activity was in conformity with those terms and conditions.

(i) Severability. If any subsection of this section or portion thereof is declared invalid by a court of competent jurisdiction, that declaration shall not affect the validity of the remaining portion or portions of this section.

(j) Construction with other laws. Nothing in this section shall be deemed to excuse compliance with any law or regulation pertaining to health, zoning, public safety or land use under applicable state law or the municipal code, including the issuance of any permits thereunder.

(“Prohibitions and Regulations applicable to the Sale or Distribution of Foods, Beverages, Merchandise or Services from Vehicles and Mobile Food Units” added 7–25–1988 by O–17116 N.S.)

Post training calendar March 2011

2011-03-09T13:42:00.001-08:00

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!

March Training Calendar

Manager’s Food Safety Certification

8 Hr Training -Monday March 21---Monday April18 (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, and March 18 @ 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)

Registration for training to complete mandatory requirements---call 619-997-6144 for reservations or online www.nightclubsecurity.com

email for questions to rsmith@nightclubsecurity.com

All Food & Beverage Association Members receive special pricing per person of $170---5 or more from same business $150 per person---$220 non members

March 28, 29 & 30 5-10:30pm---April 25, 26, & 27 5-10:30pm---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 or more 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

Proposed new Alcohol Taxes overall increase of 1135%

2011-02-28T16:34:00.000-08:00

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"

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

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

2011-02-22T12:44:00.001-08:00

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

2011-02-21T13:54:00.001-08:00

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

2011-02-21T13:37:00.001-08:00

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"

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

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

2011-02-21T13:34:00.000-08:00

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

2011-02-21T13:30:00.000-08:00

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

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

2011-02-10T11:26:00.001-08:00

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

2011-02-10T11:22:00.001-08:00

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

2011-02-10T11:14:00.000-08:00

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"

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

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

2011-02-03T20:14:00.000-08:00

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

2011-02-03T20:10:00.000-08:00

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"

Alert; to Control Credit Card Swipe Fees

2011-02-01T08:21:00.000-08:00

Member Alert

On February 17, the House Finance subcommittee will hold a hearing on credit card swipe fees (Durbin amendment). Credit card companies and big banks have sought ways to derail reform. We have an opportunity to voice our support for this important reform. Before the hearing, we need as many small business owners as possible to contact Congressman Darrell Issa and call on him to protect swipe fee reform. Below are some brief talking points that you can personalize:

Representative Darrell Issa

U. S. House of Representatives

1800 Thibodo Road, #310

Vista, CA 92081

Phone: 760-599-5000

Fax: 760-599-1178

Dear Representative Issa,

I am contacting you to ask you to protect the commonsense swipe fee reform that was included in the Wall Street Reform and Consumer Protection Act last year. A bipartisan majority in the Senate passed an amendment by Senator Richard Durbin to ensure debit card swipe fees are ‘reasonable and proportional’ to the overall cost of the transaction.

Today, these fees are excessive and cost my small business $___ each year.

Please don’t let the special interests from big banks and credit card companies repeal this critical measure to help small businesses and consumers in California.

I urge you to support the protection of the Durbin amendment to rein in debit card swipe fees as signed into law last year.

Swipe fee reform – the FACTS

When prices increase in the restaurant or hotel industry, our members’ tend to be able to negotiate with suppliers in order to bring costs under control.
Unfortunately there is no such negotiation with the big banks and the credit card companies on swipe fees.
Swipe fees have increased by 300% in under a decade and our members have had no option but to pass on the cost to consumers.
Higher prices mean lower sales and slower wage growth for our hardworking employees.
Rising prices hurt underserved communities and those living on a fixed income.
With swipe fee reform, we can look forward to a level playing field that will help grow businesses, not just in San Diego, but across the entire country.

Zenith Insurance Offers Safety Seminar to FBA Members on February 16, 2011

2011-01-27T14:46:00.000-08:00

Dear FBA Member,

Best regards,

The Zenith

Strategic Marketing Workshop 101

2011-01-26T06:05:00.000-08:00

Food Trucks and Mobile Carts Workshop

2011-01-18T07:21:00.000-08:00

Food & Beverage Association Members and Associates,

This workshop will be an opportunity for restaurants to gain a real understanding of what food carts/trucks can and cannot do in proximity to your business and what it takes to operate a cart or truck if interested.

The F&BA is partnered up with the Health Dept and BID Council City of San Diego to inform and educate!

Stephen A Zolezzi

Executive VP, CEO

Food & Beverage Association San Diego County

FREE WORKSHOP

Monday, January 24, 2011

9AM – 11AM

Crowne Plaza Hotel, Mission Valley

2270 Hotel Circle, Peacock Room 1

Permitting Requirements for

Food Trucks and Mobile Food Vendors

Presented by:

Food & Beverage Association of San Diego County

County of San Diego Department of Environmental Health

This workshop will answer questions for both mobile food vendors and restaurants.

What are the permitting requirements?
City’s code compliance requirements
Legal issues
Selling beverage alcohol
Selling retail merchandise
Restaurants’ rights and concerns

Panel of Presenters:

San Diego County Department of Environmental Health
Food & Beverage Association of San Diego County
BID Council

Sponsored by Zenith Insurance Company

CALL TO RESERVE A SPACE

Pre-Registration to F&BA

3110 Camino Del Rio South, #315

619.228.2291

fbasd@foodnbeverage.org

FBASD Training Calendar

2011-01-14T15:25:00.000-08:00

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!

January Training Calendar

Manager’s Food Safety Certification

8 Hr Training

Monday, January 17 (8:30AM - 5:00PM)

Monday February 28 (8:30AM - 5:00PM)

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

Managers Test Only – Register to get study guide for prep.

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 February 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

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

January 31, Feb 1 & 2 - 5 -9pm

Feb 28, March 1 & 2 - 5-9pm

March 28, 29 & 30 - 5-9pm

April 25, 26, & 27 - 5-9pm

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 or more 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

Business investment opportunity

2011-01-10T08:22:00.000-08:00

Food & Beverage Association Members and Associates,

Helping to facilitate a request from a member to our membership we are sending you this offering! Call Bill direct with inquires.

Stephen A Zolezzi

Executive VP, CEO

Food & Beverage Association San Diego County

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

Member Bill McHugh is interested in selling his 33.3% shares in both of his establishments Jose’s and The Regal Bar. Both assets have a positive cash flow and at this price are at a 2 year multiple. If you have any questions please contact Bill directly, thank you.

Local Bar business for sale - $300000 (La Jolla and La Mesa)

Purchase one third ownership in two successful local bars - One in La Jolla overlooking the cove and the other in Downtown La Mesa.

The La Jolla location has been around for over 30 years and is one of the most well known bars in San Diego and the view from the patio of the La Jolla cove is one of La Jolla’s premier spots for Margarita’s and Mexican food.

The La Mesa location is a brand new construction sports bar with a rare 48 liquor license. Pool tables, darts, 10 flat screen TV’s, a huge outdoor patio with a fire place and a full bar with no food requirements. Everything is new in this location.

Both businesses are profitable and run well with in place management. All documentation will be provided for verification of sales and profit.

The seller has outside interests and the other members of the group like the current arrangement regarding ownership percentages.

Bill McHugh

Jose's La Jolla

The Regal

619-302-8178 cell

Free ICE/DMV Workshop

2011-01-06T09:54:00.000-08:00

!!! FREE Workshop !!!

ICE—Immigration and Your Workplace

DMV—What’s new with the CA Driver’s License—What you need to know

Thursday, January 13, 2011

9:00 AM– 11:00 AM

3110 Camino Del Rio South, #315 San Diego, CA 92108

We invite you to attend a special program created for

owners, managers, trainers and ID checkers.

U.S. Immigration and Customs Enforcement (ICE)

DMV—California Dept. of Motor Vehicle

Come learn...

Proper hiring procedures that will help ensure legal compliance and protect your business from fines and penalties.
12 Best Hiring Practices as endorsed by IMAGE (the ICA Mutual Agreement between Government and Employers)
How to self-audit your business records and be prepared to respond to illegal hiring practice claims and government investigations.
How to become an IMAGE member and “IMAGE Certified” - what are the benefits?

DMV Investigator Desiree Braca will detail the new CA Driver’s License

Questions and Answer Session will follow presentation

Call and Register TODAY! SEATING IS LIMITED

Business Name: ________________________________________

Phone #: ______________________________________________

E-mail : _______________________________________________

Contact Person: _______________________________________

Number of Attending: _________________________________

Phone: (619) 228-2291

Fax #: (619) 228-2297

Email Address: fbasd@foodnbeverage.org

Promote Your Business in 2011 (Synergy)

2011-01-03T17:43:00.001-08:00

Food & Beverage Association Members and Associates,

Synergy World is an F&BA Allied Member with marketing programs that can help your business grow!

All the best for a great New Year!!!

Stephen A Zolezzi
Executive VP, CEO
Food & Beverage Association San Diego County

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Synergy World, Inc.
Promote Your Business With Synergy™

Gift Cards - Reward Cards - Text Message Marketing
Word-of-Mouth Loyalty Program - Employee Incentives & Rewards

Synergy World has discounted pricing for Food & Beverage Members. Please contact Phillip Heath to schedule an appointment to discuss promoting your business with Synergy in 2011.

Phillip Heath
National Sales Director
Synergy World, Inc.
http://www.synergyworld.com/
Office: 858-569-8842
Direct: 619-715-0587

IRS Tip Reporting Audits

2011-01-03T14:43:00.000-08:00

Food & Beverage Association Members and Associates,

Through the years the F&BA has hosted IRS workshops on Tip Reporting with great success---but with a changing economy, new businesses and ever changing personnel getting tip reporting right is a challenge.

We are aware the San Diego office of the IRS has 10 auditors whose job is to look at every Restaurant and Bar in the County for Tip Reporting errors. They started this year and will continue from A to Z.

Employee declaration of tips earned and the incorrect notion only 8% needs to be reported originating with the 8027Form, continue to be problem areas auditors hone in on with success.

More businesses are Tip Pooling or adding service charges for large parties or including a tip to all sales---all these practices are legal if done correctly---know the law to insure compliance.

See the tip reporting information below from the IRS to answer question you may have or use your membership to call the F&BA---619-228-2291

The F&BA mission is to help keep your business operating Safely, Legally and Profitably!

Have a Great One!

Stephen A Zolezzi

Executive VP, CEO

Food & Beverage Association San Diego County

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IRS Reporting Tip Income - Restaurant Tax Tips

Tips your employees receive from customers are generally subject to withholding. Employees are required to claim all tip income received. This includes tips you paid over to the employee for charge customers and tips the employee received directly from customers.

Employee Requirements

Employees must report tip income on Form 4070, Employee's Report of Tips to Employer, (PDF) or on a similar statement. This report is due on the 10th day of the month after the month the tips are received. This statement must be signed by the employee and must show the following:

The employee's name, address, and SSN.

Your name and address.

The month or period the report covers.

The total tips received.

No report is required from an employee for months when tips are less than $20.

Both Forms 4070 and 4070-A, Employee's Daily Record of Tips, (PDF) are included in Publication 1244, Employee's Daily Record of Tips and Report to Employer. (PDF)

Employer Requirements

Employers must collect income tax, employee social security tax and employee Medicare tax on tips reported by employees. You can collect these taxes from an employee's wages or from other funds he or she makes available.

Allocation of Tips

As an employer, you must ensure that the total tip income reported to you during any pay period is, at a minimum, equal to 8% of your total receipts for that period.

In calculating 8% of total receipts, you do not include nonallocable receipts. Nonallocable receipts are defined as receipts for carry out sales and receipts with a service charge added of 10% or more.

When the total reported to you is less than 8%, you must allocate the difference between the actual tip income reported and 8% of gross receipts. There are three methods for allocating tip income:

Gross Receipt Method

Hours Worked Method

Good Faith Agreement

Employers can request a lower rate (but not lower than 2%) for tip allocation purposes by submitting an application to the IRS. Detailed instructions for computing allocation of tips, reporting allocated tips to employees, and for requesting a lower rate can be found in the Instructions for Form 8027. (PDF)

Note: The amount shown as allocated tip income is for information purposes only. You are not required to withhold Income or Social Security taxes on the allocated tip income. The amount of tip income allocated to each employee is shown in box 8 of their Form W-2.

Tip Reporting Requirements for Employers

Employers who operate large food or beverage establishments must file Form 8027, Employer’s Annual Information Return of Tip Income and Allocated Tips (PDF) to report employee tip income. A large food or beverage establishment is defined as business where all of the following apply:

Food or beverage is provided for consumption on the premises

Tipping is a customary practice

More than 10 employees, who work more than 80 hours, were normally employed on a typical business day during the preceding calendar year.

A worksheet for determining whether a business meets the criteria listed above is included in the Instructions for Form 8027. (PDF)

References/Related Topics

Tax Tips - Restaurant

Rate the Small Business and Self-Employed Web Site

Page Last Reviewed or Updated: March 19, 2009

Request for catering contract

2011-01-03T14:41:00.000-08:00

Food & Beverage Association Members,

We have received a request from the Silvergate Yacht Club to ask for any interested business that is able to provide ongoing-regular food service for their facility on Shelter Island.

If you are interested please respond to this email at fbasd@foodnbeverage.org we will forward to their representative

Stephen A Zolezzi

Executive VP, CEO

Food & Beverage Association San Diego County

New F&BA Member Benefit

2011-01-03T14:38:00.000-08:00

Food & Beverage Association Members and Associates,

Staples and the Food & Beverage Association have put together a new member service for cost-savings on Staples products!

Click on the link to register, then a member code will be sent to you so you can take advantage of special member pricing on all your office supply needs.

Stephen A Zolezzi

Executive VP, CEO

Food & Beverage Association San Diego County

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

We make make getting office supplies easy.

Food & Beverage Association of San Diego has teamed up with Staples Advantage to offer an unbelievable cost-saving program exclusively for its members. Your restaurant is now eligible to save on office products and more via the Staples Advantage program.

This program allows you to leverage the buying power of the association all of its member businesses. Staples can help you reduce expenses through our competitive prices on more than 130,000 products available through the proprietary StaplesLink.com® website.

You can count on Staples to provide you with:

Easy online ordering through StaplesLink.com®

FREE delivery on orders over $50

A dedicated Staples Advantage account manager and an award-winning customer service team

A retail program for last-minute purchases at any of Staples 1,500 plus U.S. retail stores

Getting registered is easy! Click Here to provide us the information needed to get you registered for Stapleslink.com. After providing us your information, you will receive an email containing your login and password information.

Alert-Businesses who employ their own security

2011-01-03T14:35:00.000-08:00

Food & Beverage Association Members and Associates,

Senate Bill SB 741 requires those businesses that employ their own security to be licensed by BSIS to the state of California by January 1, 2011

Please see the Q & A listed below

Stephen A Zolezzi

Executive VP, CEO

Food & Beverage Association San Diego County

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STATE OF CALIFORNIA – STATE AND CONSUMER SERVICES AGENCY

Arnold Schwarzenegger, Governor

BUREAU OF SECURITY AND INVESTIGATIVE SERVICES Post Office Box 980550

West Sacramento, CA 95798-0550 FAX (916) 575-7289 www.dca.ca.gov/bsis

Senate Bill (SB) 741: Proprietary Private Security Employer (PSE) Registration Requirements

QUESTIONS AND ANSWERS

1. Q: Who needs a PSE license?

A: Any person who has one or more employees who provide security services for the employer and only for the employer.

2. Q: How do I apply to register as a PSE?

A: Submit a PSE application to the Bureau along with a $75 application fee.

3. Q: When do I have to comply with this law?

A: A PSE must register with the Bureau as of January 1, 2011.

4. Q: What is the length of term for a PSE registration?

A: A PSE registration is valid for two years from the date of issuance.

5. Q: As a PSE how do I get authorized to provide Proprietary Private Security Officer (PSO) training?

A: The requestor would submit a letter to the Bureau’s Chief/Deputy Chief for review. A Bureau representative would then conduct a phone interview to verify the validity of the request and any further information requested by the Chief/Deputy Chief. Upon approval an authorization letter and training material would then be mailed to the approved requestor.

6. Q: Once authorized to provide PSO training am I required to provide the PSO with a certificate upon completion of the training?

A: Yes, a PSE who administers a course of training shall issue a certificate to a proprietary private security officer for the completion of training in security officer skills. Each proprietary private security officer is required to complete 16 hours of training and 2 hours of continuing education annually.

7. Q: How long does the authorization process take?

A: Average processing time is approximately 10 – 14 days. However, more time may be required if more information is needed by the Bureau prior to the approval for administering PSO training.

8. Q: What are the training requirements for a PSO?

A: Please click on the following link to view the Skills Training Course for a PSO.

http://www.bsis.ca.gov/forms_pubs/train_syllabus.pdf

9. Q: Where can I obtain a PSE Application?

A: The application can be downloaded from the Bureau’s website, http://www.bsis.ca.gov/, or it can be mailed to you by calling (800)952-5210 or (916)322-4000

DUI Attorney

2010-12-02T06:11:00.000-08:00

Hello friends of the food and beverage world,

Jesse is expecting a HUGE number of DUI and similar (drug) arrests all over San Diego County in the next two months and he is expecting to handle new cases as a result. Many of you know that his work speaks for itself but if you haven't needed his help or known someone who has you can take my word for it, he is aggressive and he is very fair and honest. You can trust that by referring your friend to Jesse they are receiving first-rate representation at very fair (sometimes too fair) price.

Please store Jesse's number in your phone, if you hear of anyone needing help with a DUI please give them his number and make sure that they know to tell him that you sent them so that he can make sure that you are recognized and rewarded for your help and consideration. He does not forget people that send him business.

Jesse frequently handles DUI cases in the area but he also has expertise in other areas, please email him or call or email him with any legal matters -- Jesse@mallingerlawoffice.com -- or visit his website for more information: www.mallingerlawoffice.com

Jesse Mallinger, Esq.

(619) 972-2252

SEMINAR: Thursday, Dec. 2

2010-11-30T08:51:00.000-08:00

SEMINAR: Thursday, Dec. 2

Scott Reinhardt

Executive Director of Database Marketing & Innovation

Barona Resort & Casino

Since joining Barona in 2001, Scott Reinhardt has played a key role in Barona’s rise to acclaim and its continued standing as an industry and national leader in the use of innovative, cut–ting-edge, and revenue-generating marketing technologies and concepts. As an instructor for San Diego State University’s Casino Marketing Program, Scott’s efforts have garnered multiple American Marketing Association Marketer Of The Year awards, multiple American Gaming Association Awards, numerous Romero Awards for Casino Marketing Excellence, multiple Telly Awards, and the Hollywood Radio & Television Society’s International Broadcasting Award.

SAN DIEGO DIRECT MARKETING ASSOCIATION

Marketing Strategies You Need to Know NOW To Increase Profits

Our world and economy are changing so dramatically that businesses that don’t adapt their marketing strategies will be less competitive and less successful. Attend this power-packed presentation and learn how Barona Resort & Casino has achieved success by making this strategic shift.

Register now, and learn why it’s critical for today’s marketers to . . .

• Identify your operation’s “North Star” to help ensure retention of your most valuable customers; increase loyalty; and boost sales, revenue and profits.
• Pay attention to everything your competition is doing, and find ways to stand out in the marketplace.
• Eliminate wasted efforts, and put all of your financial resources where they make a bottom-line difference.
• Focus your efforts on relationship-building and tactics that generate valuable customer interactions.
• Devote your efforts to trial, testing, and analysis to confirm what works and what doesn’t.
• Take an absolute top-down approach to your corporate culture to keep your organization singularly focused on service, relationships, innovation, attitude, consistency and teamwork.

WWW.SDDMA.ORG