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HOSPITALITYNEWSSponsored by Colorado Restaurant Insurance Agency
BrEckENridgE chaptEr diScuSSES ada LaWSuitS Tim Murphy and Chris Bryan, attorneys from Hall & Evans LLC, as well as CRA staff spoke at the Breckenridge Chapter meeting on March 8 about the recent string of ADA lawsuits that have been filed against restaurants in the mountain town. The chapter held a very thorough discussion about what business owners can do to protect themselves and some best practices for businesses moving forward. The CRA has reached out to a local architect and an ADA consultant that are both extremely well-versed in ADA requirements to help assist our members. If you would like their contact information, please reach out to our office. Additionally, the CRA is looking into possible legislation at the state and federal levels that would allow businesses a “right to cure,” giving businesses a time period to fix potential ADA violations before a lawsuit can be brought forward.
LEgiSLativE SESSioN On Wednesday, March 16, 2016 Sonia Riggs, President & CEO for the CRA, testified before the House Local Government committee in support of House Bill 1154 concerning the definition of “Employer” in Colorado. Recently, the National Labor Relations Board (NLRB) developed a ruling on the definition of “employer”
APRIL 2016
cra WorkiNg for You!
continued on page 2
ISSUEhighLightS
CRA WORkING fOR yOu! pg. 1
ANNOuNCING A NEW LOOk fOR THE COLORADO RESTAuRANT ASSOCIATION pg. 3
INDuSTRy SPOTLIGHT AWARDS TICkETS NOW AvAILABLE! pg. 4
2016 COLORADO RESTAuRANT SHOW — SAvE THE DATE! pg. 4
PREPARING fOR A CHANGE IN THE OvERTIME ExEMPTIONS pg. 5
fAST AND CASuAL - QuICk CONvERSATIONS WITH INDuSTRy PEOPLE pg. 6
GREEN yOuR MENu THIS SEASON! pg. 7
EMv: HEARTBuRN fOR RESTAuRANT OWNERS pg. 8
7 BEST PRACTICES fOR EMv DISPuTES pg. 9
PINNACOL ANNOuNCES GENERAL DIvIDEND fOR POLICyHOLDERS pg. 10
CRA CLEANING HOuSE - fOR SALE!!! pg. 10
SIMPLE STEPS TOWARD SAfE LIfTING IN THE WORkPLACE pg. 11
BRIG. GEN. (RET) MARIANNE WATSON ASkS fOR yOuR HELP pg. 12
COLORADO PROSTART® INvITATIONAL — yOuTHENTITy WINS SySCO DENvER HOSPITALITy CuP TROPHy pg. 13
14TH ANNuAL CRA EDuCATION fOuNDATION SCHOLARSHIP AWARDS LuNCHEON TO HONOR 2016 SCHOLARSHIP RECIPIENTS pg. 14
vALLEy COuNTRy CLuB HOSTS 14TH ANNuAL PROSTART GOLf CHALLENGE pg. 14
NEW MEMBERS pg. 14
as it pertains to the employer-employee relationship. This ruling by the NLRB defines a franchisor as the employer of the franchisee’s employees, while at the same time, applying tests to the employer-employee relationship that are so broad it could be argued that a business could be held responsible for the labor practices of a company they contract with for services.
This bill codifies in Colorado law the definition of “employer” as someone in direct control of employees in order to ensure the ruling by the NRLB doesn’t get adopted in Colorado, protecting Colorado businesses from being held liable for business practices they have no control over.
Opponents argued this bill would prevent employees from being able to seek justice for cases of wage theft or other labor violations. However, the opponents of this bill could not provide any specific barriers to justice this bill would establish when asked by committee members. In the end, House Bill 1154 failed on a party line vote in the Democrat held committee.
cra SpEakS oN thE EffEctS of MiNiMuM WagE iNcrEaSES oN rEStauraNtS Nick Hoover, Government Affairs Coordinator with the CRA recently spoke at the National federation of Independent Businesses’ (NfIB) Small Business Day at the capitol on the effects of minimum wage increases in the restaurant industry.
As part of the presentation, Nick presented the results from a survey conducted last year asking CRA members what business practices they would implement if minimum wage was increased to $12.50 per hour. More than 200 CRA members responded as follows:
• Increase Prices.................................89% • Reduce employee hours..................72% • Reduce staffing levels.....................71% • Close locations.................................20% • Limit future growth.........................60% • None of the above............................4%
The CRA recently met with other business groups to discuss our options moving forward regarding the two proposed ballot initiatives that would raise Colorado’s minimum wage to $12 per hour by 2020. Our ultimate course of action is yet to be determined. However, the CRA board of directors has formally voted to oppose any dramatic increases in minimum wage.
WHERE:Sports Authority Field1701 Bryant StreetDenver, CO 80204Home of the World Champions, Denver Broncos
WHEN:April 27, 201612:30 p.m. – 6:00 p.m.Lunch and Happy Hour(Beer and Wine Included)
COST:$165 per person and $125 per person if more than one person from the same company registers
ANNUAL SEMINAR One Day, Many SolutionsSM
The labor and employment attorneys from Fisher & Phillips are presentingpractical solutions to workplace problems for anyone who managesemployees or makes decisions impacting the workplace.
APRIL 27, 2016 SCHEDULE
2016 Insights from the EEOC and the CCRD
Why Let Bad Behavior Place Your Company At Risk?
Roundtable Breakout Sessions• Immigration Compliance • EEOC Charges, • Non-Compete and Trade Secrets
Ask the Experts: Our Panel of Experts Answers YOUR Questions
LEARN MORE/REGISTER:www.laborlawyers.com/2016-denver-one-day
Questions? Leigh Anderson, Client Relations [email protected]
2 APRIL 2016 | 800-522-2972 | 303-830-2972 | CORESTAuRANT.ORG
The Colorado restaurant scene is changing, and the Colorado Restaurant Association is evolving with it. Over the past couple years, we’ve made significant strides in implementing our 2015-2019 strategic plan, offering a cleaner, more contemporary and relevant experience for our members from our graphics to our programs. We are proud to announce a new refreshed logo which reflects who we are today and to symbolize our dynamic future. We are launching the new logo with a consumer facing ad which will first appear in Colorado Homes & Lifestyles May edition.
In the upcoming months we will be updated all our collateral, marketing literature, online presence, stationery, etc with the new logo. We are aware that changing a logo is a process that can involve many steps and take some time, so we will finalize it gradually.
If you have used the CRA logo in any of your marketing materials, please assist us in updating them. Logos available for membership use will be available soon.
HOSPITALITy NEWS | APRIL 2016 3
aNNouNciNg a NEW Look for thE coLorado rEStauraNt aSSociatioN
4 APRIL 2016 | 800-522-2972 | 303-830-2972 | CORESTAuRANT.ORG
2016 coLorado rEStauraNt ShoW
SavE thE datE!
TICKETS$115 per personGet your tickets HERE
cocktail or Business attire. Valet parkinG will Be aVailaBle.
InduSTRy SpoTlIgHT AwARdS TICKETS now AvAIlAblE!
TuESdAy, MAy 10eXDo eVent center1399 35th streetDenVer, co 80205
the cra inDustry spotliGht awarDs celeBrates the restaurant inDustry anD the top stars of hospitality, anD GiVes us the chance to enjoy fantastic fooD anD BeVeraGes with inDustry colleaGues. this year’s eVent will feature a proGressiVe stanD-up Dinner hosteD By 5 local female chefs anD a silent auction that Benefits the coloraDo restaurant association eDucation founDation.
6:00 pMcocktail reception anD silent auction BeGins
6:45 pMawarDs anD chef Demos BeGin
10:00 pMeVent concluDes
NovEMBEr 2-3, 2016crown plaza convention center 15500 East 40th avenue denver, co 80239
The Colorado Restaurant Show (formerly WestEx) is the premier and largest foodservice show in the Rocky Mountain Region. It is about bringing together industry leaders and suppliers and presenting absolute excellence. It provides the opportunity to learn about the newest trends and products in the industry. Interested in exhibiting or sponsoring? The exhibitor prospectus will be available soon.
Meanwhile, contact Nicolle Thompson at [email protected] or (303) 830-2972.
HOSPITALITy NEWS | APRIL 2016 5
By Susan Schaecher, Fisher and Phillips LLC
The u.S. Labor Department is expected to issue a final rule this year that will greatly expand the number of workers who are eligible for overtime under the fair Labor Standards Act. While employers are not required to make any changes at this time, employers should start preparing now for the anticipated change.
thE propoSEd chaNgEThe anticipated expansion of the number of workers eligible for overtime will result from a sharp increase in the minimum salary required for an employee to be exempt from the overtime requirements. So-called “white collar” exemptions apply to employees whose duties meet the regulatory definition of an executive, administrative, professional or outside sales employee. In addition to satisfying the duties test, employees must be paid at or above a certain level and be paid on a salary basis to be considered exempt from overtime pay.
Currently, to satisfy the minimum salary requirement, employees must be paid at least $455 per week on a salary basis. That adds up to an annual salary of $23,660. If the regulations are adopted as proposed, the minimum salary threshold will be set at the 40th percentile of earnings for full-time salaried workers, as determined by the Bureau of Labor Statistics. In remarks accompanying the proposal, the Depart-ment of Labor projected that amount would be $970 per week ($50,440 per year) by 2016. Millions of employees earning less than that amount will no longer qualify as exempt.
What StaYS thE SaMEThe duties test for exempt status is not changed by the proposed rule. As before, an employee’s title is not determinative: he or she must actually perform job duties that are managerial, supervisory or require advanced knowledge as outlined in the current regulations for one of the white collar exemptions to apply.
LikELY EffEct oN rEStauraNt EMpLoYErSThe proposed increase in the compensation threshold could hit the restaurant industry hard, as a significant percentage of workers treated as exempt meet the current minimum salary of $23,660 but would not meet the anticipated minimum of $50,440 based on current pay. for example, according to the Bureau of Labor Statistics’ pay estimates for Colorado,
many assistant managers, chefs and head cooks will fall into the range likely to be excluded from exempt status by the new rule, and restaurant managers could be on the cusp.
What to do NoWA final rule is expected this coming June, though no firm date has been announced. In the meantime, there are steps an employer can take to prepare for the seemingly inevitable increase.
• Employers can use this time to determine which of the employees they treat as exempt are paid between $23,600 and $50,440 on a salary basis - exclusive of bonuses, commission and other incentive payments – and evaluate options for each of those employees. Options may include increasing their salaries so that they will be exempt from overtime under a higher threshold, adopting alternate pay arrangements to lessen the impact of having to pay overtime, reducing overtime hours, or preparing to pay time and a half for hours worked in excess of forty in a week starting as soon as the rule becomes final.
• Although the duties tests have not changed, employers should review also the job duties of employees they consider exempt, especially those whose compensation is at or near the new threshold, to confirm that they are doing work that qualifies them as exempt. Jobs and their duties evolve over time. Sometimes duties can be adjusted or reassigned to keep employees in exempt categories. Such changes may require updates to job descriptions and advertisements.
• Employers should not make the common mistake of assuming that anyone paid a salary is exempt from overtime.
• When the rule becomes final, employers will need to convert exempt employees who will no longer meet the minimum compensation test to non-exempt status.
Every employer should understand and be prepared to explain the impact of new rule on their workforce when the rule becomes final. The proposal was widely publicized, so employers should expect the final rule to become common knowledge quickly. Employees will question whether they must be paid overtime once the final rule takes effect.
prEpariNg for a chaNgE iN thE ovErtiME ExEMptioNS
6 APRIL 2016 | 800-522-2972 | 303-830-2972 | CORESTAuRANT.ORG
faSt aNd caSuaL Quick coNvErSatioNS With iNduStrY pEopLE
Biker JimBiker Jim (Pettinger) is going into his eleventh year serving exotic hot dogs from carts around Denver. His list of fans include downtown’s working men and women, Auraria Campus students, local chefs, out-of-towners and big-time foodies. You can count Anthony Bourdain as one the biggest. Jim has been featured on Food Network’s “The Best Thing I Ever Ate”, the Cooking Channel’s “Unique Eats” and more. As local newsman Bill Husted once wrote, “Biker Jim and his wieners are on TV more than Geico commercials…”
Photo Credit: Westword
As he comes up on the fifth anniversary of his first brick-and-mortar place at 21st and Larimer (he’s got a second location in Highlands Ranch), the charming and funny “accidental restaurateur” (and former car repo-man) showed no sign of slowing down. Just recently, he’s partnered with long-time Summit County chef Steve kleinman to turn the former Lower 48 space into Pop’s Place. Jim will be in charge of breakfast and Steve will oversee lunch and dinner.
hoW did You go froM rEpoSSESSiNg carS to griLLiNg Exotic MEatS iN doWNtoWN dENvEr?Well, the last year my mom was alive she had Alzheimer’s and dementia. We wanted to keep her in the house she had in Alaska, where I grew up, for as long as possible. Her caretaker sadly had a stroke and we needed someone fast. My wife, karen, loved my mom, so she flew up to care for her and I would visit every chance I got.
A buddy of mine in Anchorage had become “the hot dog guy.” He worked a cart six months out of the year, made a nice six-figure income and, as we talked, listened to me bitch about my life as a repo man. He said, “you should do this.” I thought for a bit and said, “you know what? I’m gonna!”
I was 48 years old, bought a hot dog cart while my wife cried and my friends shook their heads. Many of those friends now want jobs, he laughs.
What YEar did You Start firSt cart? Ten years ago, so 2005.
Your gourMEt dogS iNcLudE rattLESNakE, phEaSaNt, duck, BuffaLo aNd MorE. aNYthiNg ELSE oN thE MENu?yeah, I was also trying to sell my cheesecakes off of the cart but nobody was buying them. I think it was too many things to hold in your hands plus I think customers thought they were Sara Lee. But I’d have chefs come to my cart for them. At one point I ended up selling to the Appaloosa Grill. I was still very new to the culinary scene and, to this day, one of the proudest moments was when my wife and I walked into the Appaloosa and saw “Biker Jim’s Cheesecake” on the menu for $6.95. I was blown away – I was selling it for $3.50 off the cart! It was such a cool moment.
aNd WhEN did You opEN Your firSt Brick aNd Mortar? In 2011; next week we’ll be celebrating our fifth anniversary. It continues to kick-ass and I continue to be amazed.
NoW You arE BraNchiNg out froM hot dogSto BrEakfaSt, LuNch aNd diNNEr at pop’S pLacE. hoW did thiS coME aBout?I walk around the corner to see Ian at The Inventing Room frequently. We chat and I eat some really cool stuff from his menu. I knew his dad, Steve, had been trying to close a deal on the attached space. One day I just said, “Hey, we should partner together on this.” We started talking on february 10th and signed a lease on february 19th. continued on page 7
HOSPITALITy NEWS | APRIL 2016 7
What’S oN thE MENu? I’m in charge of breakfast. We’ll be doing Reindeer sausage, sourdough pancakes (“fantastic!”) a crazy-ass pancake of the day, though I am a fan of a good solidcake like buckwheat with sour cream and maple syrup. We’ll have our version of Loco Moco (Hawaiian-style breakfast) with braised short ribs, wild mushroom gravy, and avocado – it’s a big pile of yumminess with perfectly poached eggs. We’re doing a Chilaquiles Shakshouka, a combo Mexican/Tunisian dish. They work great together.
Steve’s lunch and dinner menus are fantastic; everything on it is something I want to try. I had his burger last week and it was phenomenal. He is sourcing beef from a ranch in Boulder that has really happy cows. He is doing a Cioppino. There’s a sous vide steak, which can be made perfectly medium-rare from tip to tip, then slapped in a cast iron skillet for caramelization. It is probably the tastiest steak I’ve ever had.
hoW iS it WorkiNg togEthEr?It’s great. We’re both pretty easy, though we also believe pretty strongly that (each of us) are right. I am more than happy to let him run with the menu. I love doing breakfast but I’m not a chef. Steve is can make anything. His cinnamon rolls? Oh, my God.
What do You thiNk aBout thE rEStauraNt iNduStrY iN dENvEr right NoW?It’s cool! Isn’t it exciting? Just the fact that a jack-off like me gets to do this, and have become sort of good at it; well, that is really fun.
Do you remember the blog called “Shit My Dad Says”? One thing he said that stuck with me, and I paraphrase: “people gotta eat and people gotta romance.” That sums up our business for me, because restaurants provide the best place to do both of those things.
Warmer weather has arrived bringing new menus donning fresh veggies and lighter fares! When you go to print your new spring and summer menus, coasters, signs and more, here are some green tips to keep in mind:
• Make sure that all of the paper and cardboard that you use is made from 100% recycled content and certified by the forest Stewardship Council (fSC) or Sustainable forestry Initiative. Why support chopping down CO2-converting trees when we already have a huge supply of paper pulp from all of those winter
menus that went in the recycling bin? By now they’ve now been reincarnated into new paper goods that must be purchased for the recycling cycle to work. Good news! Post-consumer paper products are often less expensive than virgin paper and there is no difference in the quality.
• The ink that you use makes a huge difference to the environment. Assure that your menus are printed with soy and vegetable-based inks. Compared to conventional inks, soy and vegetable-based inks are low in polluting volatile Organic Compounds (vOCs) that are harmful to the environment and human health.
• Let your customers know that you use 100% post-consumer recycled paper and environmentally-safe inks. They’ll appreciate it!
It’s likely that your existing printer already has an assortment of recycled paper products and veggie-based inks to choose from. If not and you’re looking for a new printer after reading this article, peruse Certifiably Green Denver’s list of green businesses- offhand, Beacon Printing, Pyramid Print & Graphics, Tewell Warren Printing and yellow Dog Printing and Graphics are some great options in the Denver area.
Certifiably Green Denver is a free sustainability advising service for Denver’s business community provided by the City & County of Denver’s Department of Environmental Health. for more information, call (720) 865-5457 or visit www.Denvergov.org/CGD.
grEEN Your MENu thiS SEaSoN!By Certifiably Green Denver
8 APRIL 2016 | 800-522-2972 | 303-830-2972 | CORESTAuRANT.ORG
By Chris Emery, Premier Payment Resource
Over the last five months, there has been a large transition in the payment card industry, one that has caused confusion and quite a bit of heartburn for restaurant owners. from the title you have probably guessed I’m talking about EMv technology. Most everyone has heard about it by now, but when it was released, EMv had a series of unintended consequences in store for the restaurant industry. I’m going to share what we are seeing, and what you can do to keep from suffering undue stress and monetary losses.
chargEBackSThe “Liability Shift” was a very accurate name for the legal changes that took place in October 2015 by moving the liability of a “fraudulent” transaction to the business owner. With the new changes any merchant automatically loses a customer dispute if the card was chip-enabled but was swiped instead of using EMv technology. In the perspective of the issuing banks, the merchant should have stopped the fraudulent transaction from happening. unfortunately it’s not that simple and it’s now the businesses, not the banks that suffer almost all of the losses. We are seeing more and more chargebacks of customers disputing charges, any time you swipe a chip enabled card opens up this opportunity for fraud.
addiNg tipSAnother issue affecting restaurants with EMv is the rotating PIN numbers programed into the card. In a tipped environment, this added security system stops you from adding tips to a completed transaction. for restaurant owners that’s a big problem.
EMv coMpLiaNcEHere we find ourselves 5 months into the new model and many POS providers still have no EMv solution, leaving restaurants vulnerable. It is your responsibility to get EMv compliant, the sooner the better. There are terminals on the market that are EMv capable and will let you add tips. Make sure your POS provider knows the rules and provides consistent quality service.
fakE gift/prEpaid cardSWe are now seeing a rash of fake gift and prepaid cards where a real card number is transferred to the magnetic strip on a counterfeit gift card. These cards have no cardholder’s name, so you cannot check ID to verify. When the real cardholder disputes the fraudulent transaction the merchant loses once again. This scam is an all too common occurrence right now in the liquor industry. Often fraudulent gift cards state a balance of $300 or $400. Be especially wary of those, rarely are gift cards loaded for more than $50 or $100.
SEcuritYNext, implementing EMv will not protect you from a security breach. Be sure if your POS is running via the internet, you have adequate safeguards in place. you also want to be PCI compliant. Not only do many credit card processors charge fees if you are not PCI compliant, it also hinders your ability to fight chargebacks; and if that wasn’t enough, many insurance companies will not honor data breach claims if your PCI compliance is out of date.
Your BESt chaNcE to BEat fraud iS to foLLoW thESE SiMpLE StEpS:• Check IDs - Cannot emphasize this enough. • Get EMv capable; the sooner the better. • use common sense. If a transaction seems fishy,
it just might be. • Set limits on things like gift cards. you may set a
maximum amount you will accept on gift cards or prepaid cards with no verifiable name on them.
• Lastly, gone are the days of keying in cards in a restaurant without making a manual imprint.
Chris Emery of Premier Payment Resource has worked in the credit card processing/point of sale industry for 11 years. He currently sits on the CRA Pikes Peak Chapter board. (719) 209-0446
EMv: hEartBurN for rEStauraNt oWNErS
7 BESt practicES for EMv diSputES
upgrade to EMv equipment if possible. if your poS is not yet available for EMv then you may want to invest in a stand-alone terminal for large sales to avoid the liability shift.
check the signature on the card vs. the signature on the receipt. if they do not match, request proof of identification and if they still do not match, do not accept the card.
compare the last 4 digits on the card to the last 4 digits of the card number that print out on the receipt. if they do not match, the sale should be voided.
review cards for legitimate features: a. holograms of the network
(visa, Mc, discover, ax) b. Network logos c. full card number on front d. cvv/cvc on back or front e. Signature line f. atypical size, shape, or color of card
train employees to spot abnormal customer behavior: a. purchasing many large value items b. Buying rounds of drinks
or food for the restaurant c. opening multiple bills/tabs
with different cards
Never rerun a card if it declines — for any decline reason. always get a different form of payment.
truSt Your gut, if a SaLE SEEMStoo good to BE truE or a cuStoMErBEhavior iS aBNorMaL, WaLk aWaY
froM thE traNSactioN.
heartland Loss prevention888-798-3133 x 35069
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HOSPITALITy NEWS | APRIL 2016 9
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piNNacoL aNNouNcES gENEraL dividENd for poLicYhoLdErS
This month the Colorado Restaurant Insurance Agency (CRIA) will distribute workers’ compensation dividend checks to more than 400 restaurant members who are Pinnacol customers that have maintained safe workplaces. The checks come from Pinnacol Assurance, Colorado’s leading workers’ compensation provider.
Pinnacol’s board of directors declared a general dividend of $30 million. Nearly 53,000 employers throughout the state — roughly 93 percent of the company’s policyholders — will receive a dividend. Checks will be mailed or personally delivered to recipients.
“This is yet another example of the partnership Pinnacol provides to their policyholders. They continue to provide superior risk management guidance and work alongside operators when workplace injuries occur. This dividend shows that everyone wins when safety is practiced in the workplace,” said Sean Pechan, CRIA CEO.
Dividend checks are calculated based on the policyholder’s premium size and performance. The average 2016 dividend check will be $571.
“This dividend is possible because of our policyholders’ commitment to the safety and well-being of their employees, Pinnacol’s financial stability and strength, and a resurgent Colorado economy,” said Phil kalin, Pinnacol president and CEO. “We expect that this will be important support for our state’s
employers as they continue to invest in their people, processes and technology, preparing them for success in the years to come.”
Pinnacol has issued a dividend nine times since 2005, a result of its financial health and stability. With the 2016 declaration, Pinnacol has now returned nearly $506 million in total general dividends to Colorado businesses.
aBout piNNacoL aSSuraNcE
Pinnacol Assurance is Colorado’s leading provider of workers’ compensation insurance. Pinnacol provides comprehensive, competitively priced coverage; immediate attention to claims; a highly qualified network of medical providers; and proactive safety programs to more than 55,000 Colorado businesses. Annually, Pinnacol supports nearly $500 million of Colorado’s economic activity, spends over 35,000 hours keeping Colorado worksites safe and provides compassionate care to over 40,000 Coloradans injured on the job.
for more information, visit www.pinnacol.com.
aBout coLorado rEStauraNt iNSuraNcE agENcY
The Colorado Restaurant Insurance Agency is an independent property and casualty insurance agency specializing in the hospitality industry. The agency has been recognized by the Denver Business Journal for four consecutive years as a top 25 agency. for more information regarding the agency or workers' compensation insurance please contact either Sean or kirk at (303) 830-2972.
WE arE cLEaNiNg “houSE” aNd gEttiNg rid of SoME officE itEMS:
• 3 Vertical Filing Cabinets
• 2 Lateral Filing Cabinetsw/Removable Countertop
• 4 Office Chairs
• 1 Wooden Bookcase
If you have any interest or need specifics, please contact Emily Ewing: (303) 830-2972 x110
cra cLEaNiNg houSE -
for SaLE!!!
10 APRIL 2016 | 800-522-2972 | 303-830-2972 | CORESTAuRANT.ORG
HOSPITALITy NEWS | APRIL 2016 11
SiMpLE StEpS toWard SafE LiftiNg iN thE WorkpLacEBy Mindy Carrothers, Pinnacol Safety Group Program
Manual material handling which includes lifting, pushing, pulling and carrying materials without mechanical assistance, is one of the leading causes of injury in the workplace. In 2011, strains from lifting alone were the #1 most common cause of injury for Pinnacol policyholders, accounting for 3,849 workers’ comp claims in 2011.
The two most common injured areas of the body related to manual material handling are the low back and shoulders and the average claims cost of a back injury from lifting is more than $10,000. Most damage to the low back and shoulders occurs when employees handle materials over a long period of time; injuries result from the cumulative effect of lifting on soft tissues. Therefore, it’s important to remember safe work practices when handling any material, not just when lifting a very heavy item. The best approach to avoiding injury is a combination of methods that can reduce or eliminate employee exposure to manual materials handling.
ENgiNEEriNg coNtroLS Change or modify tools, equipment or machinery to reduce the physical demands of the job. use assistive devices (e.g., crane, forklift, conveyor) to handle materials. These and other engineering controls are the preferred method for addressing lifting hazards since they’re the only way to eliminate hazards completely.
Work practicE coNtroLS Change the way job tasks are performed to reduce the frequency and duration of risk exposure. for example, reorganize the order of job tasks to allow muscle recovery between tasks that require excessive force. Instead of picking up and dumping trash at a job site once at the end of the shift, walk through the site every few hours to pick up and dump trash; this practice allows recovery time for the back and shoulder muscles. This reduces muscle fatigue, as well as the weight of the trash you lift.
adMiNiStrativE coNtroLS These include job rotation, job enlargement and gradual introduction to work, such as a pre-shift warm-up and stretching program. Another administrative control is team lifting for certain heavy or awkward materials. Whenever team-lifting an item, try to match up workers in size and strength, and use commands to synch movements (e.g., “lift on 3, ready…1-2-3”).
traiNiNg coNtroLS Make employees aware of low-back pain early warning signs, the importance of early reporting, biomechanics of the spine, risk factors for injury and proper body mechanics when manually handling materials.
Some useful tips when training employees on proper technique:
• Get as close to the load as possible before liftingit, and keep the load close once you’ve lifted it.If possible, slide the load toward you beforepicking it up.
• Make sure your footing is secure. Do not lift objectsthat obscure vision and footing. Plan ahead, and makesure that your travel path is clear of obstructionsand that there are no slip hazards, such as a wet floor.
• Do not twist while lifting! Move your feet so theypoint in the direction of the lift as you turn.Lift smoothly and slowly, and do not jerk the load.
piNNacoL rESourcES for more information on safe lifting in the workplace, as well as a sample list of detailed lifting guidelines, visit the Safety By Hazard page at Pinnacol.com.
Additional resources are available from the Occupational Safety & Health Administration’s ergonomics web page and the National Institute of Occupational Safety and Health (NIOSH). NIOSH and California OSHA also have an excellent booklet with guidelines on manual material handling.
Or call Pinnacol’s Safety On Call hotline at (303) 361-4700. Our safety services team stands ready to answer questions and help you take next steps toward safe lifting in the workplace.
There are still more than one million veterans looking for full-time jobs with tens of thousands of soldiers leaving the military in 2016. Many employers aren’t getting the right information and networking help they need to successfully hire veterans, Reservists and National Guard members.
Center for America (CfA), a nonprofit, is conducting a national survey among employers to identify the specific problems that employers in different industries and locations are having in recruiting military candidates. CfA is funded by foundations and Phillips 66, so it is providing its help to associations and employers at no cost.
“We realize many resources to help employers hire veterans are too general, too complicated or too costly to really help them find and hire military candidates,” said Brig. Gen. (ret) Marianne Watson, director of Outreach for Center for America. “So, CfA is developing free, industry-specific networking and web-based education resources to make it easier and faster for employers to connect with the right military candidates.”
“We are asking for your help to complete a 10-minute online questionnaire – anonymously
if you wish – that will identify the challenges you’re having in hiring veterans,” said General Watson. “Hundreds of employers from all over the country are participating.”
here is the link: https://www.surveymonkey.com/r/36PW85f_CfA. In the first question, please input the code – g444. Please complete the questionnaire in the next two weeks.
CfA has been coordinating the American Jobs for America’s Heroes national campaign for four years under a written agreement with the Army National Guard in Washington, DC.
Please contact Steve Nowlan, president of Center for America and coordinator for the American Jobs for American Heroes campaign, with any questions or for free help with your veteran recruiting. (201) 513-0379 or [email protected].
Get a head start by downloading a free copy of CfA’s Best Practices Guide for veteran Hiring at http://www.CenterforAmerica.org/bpg.html
www.CenterforAmerica.orgwww.CfAawards.org
aSkS for Your hELp Brig. gEN. (rEt) MariaNNE WatSoN
12 APRIL 2016 | 800-522-2972 | 303-830-2972 | CORESTAuRANT.ORG
More than 200 high school juniors and seniors from 30 high schools throughout Colorado converged at Johnson & Wales university on March 10-11 for the 17th Annual ProStart® Invitational and Sysco Denver Hospitality Cup competition.
The winning teams received gold medals and scholarship awards. The winners are:
cuLiNarY coMpEtitioNgold Medalists youthEntity/Roaring fork School District Silver Medalists Grandview High SchoolBronze Medalists ThunderRidge High School
MaNagEMENt coMpEtitioNgold Medalists Grandview High SchoolSilver Medalists Standley Lake High SchoolBronze Medalists youth Entity High School
SYSco dENvEr travELiNg trophY ovEraLL StaNdiNgS1st place youthEntity/Roaring fork School District 2nd place Grandview High School3rd place ThunderRidge High School
Winning team members received more than $744,000 in scholarship opportunities from Johnson & Wales university, Louisiana Culinary Institute, New England Culinary Institute, The International Culinary Schools at the Art Institute, August Escoffier School of Culinary Arts, and The Culinary Institute of America.
This ProStart event and competition would not be possible without the generous support of our sponsors Sysco Denver, Johnson & Wales university, Colorado Department of Labor and Employment, Seattle fish Company, Ecolab, Colorado Restaurant Association, and the National Restaurant Association Educational foundation.
The Gold Medal culinary and management competition winners will represent Colorado at the highly contested National ProStart Invitational, hosted by the National Restaurant Association Educational foundation April 29-May 1, 2016, in Dallas Tx, where teams will compete for more than $1.5 million in scholarship awards.
coLorado proStart® iNvitatioNaL—YouthENtitY WiNS SYSco dENvErhoSpitaLitY cup trophY
Sysco Hospitality Cup Winners – YouthEntity/Roaring Fork School District
Culinary Competition Winners - Youth Entity/Roaring Fork School District
Management Competition Winners – Grandview High School
Colorado ProStart is the industry’s career-building program for high school students who are interested in culinary arts, foodservice management and hospitality. Over two challenging and rewarding years, ProStart students experience classroom study, mentored work experiences, and local and national competitions. Currently Colorado ProStart has an enrollment of approximately 750+ students in 30 high schools across Colorado. On a national level, all 50 states participate with more than 140,000 ProStart students enrolled annually. HOSPITALITy NEWS | APRIL 2016 13
New Members
Bank of america | denver
chowNow | castle rock
cresco | fresno
culver’s | Westminster
dunkin’ donuts | colorado Locations
georgetown Loop railroad | georgetown
ignite foodservice Solutions | denver
Masterpiece delicatessen | denver
Mateo | Boulder
resource one international | Stilwell
restaurant technologies | denver
Sirvo | denver
Willow creek | Evergreen
Please join the CRA Education foundationand CRA Mile Chapter for the 14th Annual
ProStart® Golf Challenge to be held on Monday, June 23 at the prestigious valley Country Club. The event raises more than
$15,000 to support Colorado ProStart® and post-secondary scholarships.
Check-in begins at 11:00 a.m. and the
tournament blasts off with a shotgun start at 12:00 noon. All-inclusive golfing will cost
$210 per person or $800 per foursome, and includes food and beverages on course
and dinner following the tournament. Hole sponsorships are $1,250 (includes
a foursome and hole signage).
for tournament play and sponsor information, contact Mary Mino at
[email protected] or (303) 830-2972.
vaLLEY couNtrY cLuBhoStS 14th aNNuaL
proStart goLf chaLLENgE
14th aNNuaL cra EducatioNfouNdatioN SchoLarShip
aWardS LuNchEoN to hoNor 2016 SchoLarShip rEcipiENtS
In partnership with the National Restaurant Association Educational foundation and the TkM foundation, the CRA Education foundation will honor its 2016 scholarship award recipients at the 14th Annual Scholarship Awards Luncheon May 12 from 11:15 a.m. to 1:00 p.m. at the Omini Interlocken Hotel in Broomfield.
Scholarship award recipients from post-secondary and ProStart® high school hospitality education programs will be recognized for their outstanding achievement in academics and their commitment to careers in the foodservice and hospitality industry.
The event highlights will include presentation of the 2016 ProStart Student, Teacher, and Industry Mentor of the year awards, and awarding of secondary and post-secondary scholarships. Since its inception in 1987, the CRA Education foundation (formerly the Donald Quinn Education fund) has awarded more than $850,000 in scholarship funds to students who plan to enter the hospitality business.
The event is sponsored by Sysco Denver, TkM foundation, and the Seattle fish Company. In addition to our sponsors, companies contributing to CRA Education foundation scholarships include the National Restaurant Association Educational foundation, Sysco Denver, Italco foods, Weil family foundation, Epicurean Culinary Group, Terry vantiger, and the following CRA Chapters: Summit County, Pikes Peak, and Mile High.
Tickets are $55 per person, or $700 to sponsor a table of scholarship recipients. for more information, please call Mary Mino at the CRA office at (303) 830-2972 or [email protected].
14 APRIL 2016 | 800-522-2972 | 303-830-2972 | CORESTAuRANT.ORG
