Wisconsin Restaurant Association News Newswire

Persistent Cost Increases and Enduring Demand Will Shape the Restaurant Industry in 2026

Wed, 25 Feb 2026 11:55:32 GMT

National Restaurant Association report highlights industry growth tempered by margin pressures

America’s restaurant industry is poised for a year of measured growth, though a cooling labor market, persistent cost pressures, and cautious household spending will continue to challenge operator margins. According to the National Restaurant Association’s 2026 State of the Restaurant Industry report, total restaurant and foodservice sales are projected to reach $1.55 trillion and restaurant operators are forecast to add more than 100,000 jobs.

This projected growth reflects an industry navigating a mixed economic landscape: operators are facing uneven traffic and elevated operating expenses, while consumers – particularly those in lower- and middle-income households – are increasingly stretched. Even so, restaurants remain deeply woven into American culture, with the majority of adults continuing to prioritize dining out, takeout, and delivery, even when budgets tighten.

“Even in a challenging environment, restaurants continue to deliver the comfort, connection, and experiences people value most,” said Kristine Hillmer, President & CEO of the Wisconsin Restaurant Association. “Operators are innovating, investing in their teams, and finding new ways to meet guests where they are. That spirit of resilience will continue to drive this industry forward.”

Key findings from this year’s report include:

Modest growth is projected, but under continued pressures. Operators remain cautiously optimistic, even as rising costs and softer traffic persist. Many operators expect sales to hold steady or improve this year, and the Association forecasts modest real sales growth of 1.3 percent.
Consumer demand remains solid, but their spending power is restrained. Consumers have strong pent-up demand for restaurant experiences. More than 7 in 10 consumers say they would use restaurants more frequently if they had more disposable income. This desire is especially strong among Gen Z and millennials, who continue to lead the industry’s off-premises growth.
The industry workforce will continue to grow, though it will be challenging to fill the open positions. Restaurant and foodservice employment is projected to reach 15.8 million jobs in 2026. Nearly three quarters of operators plan to hire but expect difficulties finding experienced managers and chefs. Longer term labor force challenges—particularly the shrinking 16-to 24-year-old population—underscore the need for sustained workforce development and immigration reform.
Rising costs remain the industry’s key stressor and is limiting operator margins. More than 9 in 10 operators cite food, labor, insurance, energy, and swipe fees as significant challenges. Last year, 42 percent of operators reported their restaurant was not profitable – highlighting the need for operational innovation, workforce investment, and smart policy solutions.
Workforce development and technology could help release some of the margin pressure. In the current economic environment, restaurant operators are investing in training and tools to support hospitality with technology-driven efficiency. Advances in ordering, AI, and data analytics are helping operators streamline operations, manage costs, and enhance the customer experience.

A Snapshot of the Year Ahead
The uncertainty of 2025 will persist in 2026, requiring operators to rely on their creativity and adaptability to stay agile in the shifting operating environment. This will mean balancing restrained consumer spending and elevated costs by leveraging technology to create efficiencies that bring down costs and free up staff to focus on consumer experiences.

Operators will be focused on investments in innovative solutions like digital ordering and payments, loyalty programs, automation, and targeted marketing that are strengthening guest engagement and removing friction points from the dining experience.

When it comes to the workforce guiding the consumer experience, operators are committed to building skilled adaptable employees through training and technology. This investment continues to shape the entire U.S. workforce, because more people have worked in restaurants than in any other industry, highlighting the industry’s role in individual career growth.

All of this comes together to serve a customer hungry with curiosity and looking for value, not only in price, but in experience.

“Success for operators this year will hinge on their ability to get the math right in a still challenging economic environment,” said Dr. Chad Moutray, Chief Economist for the National Restaurant Association. “After a year when 60 percent of operators reported softer customer traffic, there is cautious optimism for improvement. At the same time, operators remain laser focused on controlling costs while delivering value and providing satisfying menu innovation that resonates with consumers.”

Click here to for more information from the 2026 State of the Restaurant Industry report.
The report is free to Wisconsin Restaurant Association restaurateur members ($349 for non-members).

WRA members wishing to access the report, need to log into the National Restaurant Association Store before downloading the report. There’s a login link in the bar at the top.

If you experience difficulties accessing the report for free, email the National Restaurant Association to request to be linked to your company's membership record.

Joint Statement Regarding Conferences and Workshops Held by Government Agencies

Tue, 10 Feb 2026 12:13:47 GMT

Conferences, workshops, and professional development opportunities are important to all types of organizations, including state agencies. When state agencies hold meetings and events, they are contracted at special rates - well below market value - for state employees, with strict adherence to state policies.

Wisconsin is fortunate to have resorts, banquet facilities and larger hotels with the space, staffing and infrastructure needed to support large-scale events. When organizations, both within Wisconsin and from outside the state, choose to host events here, it supports local economies and jobs while reinforcing Wisconsin’s reputation as a premier destination for meetings, conventions and tourism.

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Top 20 Women in Hospitality to Watch Announced by the Wisconsin Restaurant Association

Fri, 12 Sep 2025 13:00:23 GMT

The Wisconsin Restaurant Association is pleased to announce this year’s Top 20 Women in Hospitality to Watch award winners. 2025 is the second year of this award program.

This award program recognizes the creativity, leadership and contributions of women across all hospitality industry sectors and career levels and is an opportunity to celebrate women and highlight role models. These dynamic and accomplished women were chosen as the Top 20 Women in Hospitality to Watch for being trailblazers in the restaurant and hospitality industry in Wisconsin and an inspiration to all.

2025 Top 20 Women in Hospitality to Watch (in random order)
Visit the Top 20 Women to Watch website for more details and photos of recipients

Danielle Baerwald
Owner, Erv’s Mug
Oak Creek
April Chandler
Owner, Chandler House Bakery
Watertown
Susana Contreras Olvera
Executive Housekeeping, NCG Hospitality
Madison
Emily Darchuk
Founder/Owner/Maker, Wheyward Spirit
Portland, OR
Erin Dixson-Levzow
Co-Founder, Byte-Sized & Bossy
Pewaukee
Shana Fraser
Owner/Operator, Fire Away Roadhouse & Rest Camp
Cameron
Julie Fussner
CEO, Culver Franchising, LLC
Prairie du Sac
Liz Henry
Owner/CMO, J Henry & Sons
Dane
Erin Hochevar
Vice President, Bars & Recreation
Milwaukee
Dr. Marissa Jablonski
CEO, EcoSystem Strategies
Milwaukee
Hilary Krekling
Vice President of Operations, Cousins Subs
Menomonee Falls
Megan McKenna
Director of Specialty Concepts and New Project Development Lead, The Bartolotta Restaurants
Milwaukee
Cindi McLeod
Brand Ambassador, Lupi & Iris
New Berlin
Leticia Munoz Hernandez
Owner/Operator, Michael’s Family Restaurant, Orenda Cafe and Orenda Food Truck
Milwaukee
Carmen Smalley
Hospitality and Event Management Faculty, Milwaukee Area Technical College
Milwaukee
Dana Spandet
Chef & Owner, Flour Girl & Flame
West Allis
Christine Specht
CEO, Cousins Submarines, Inc.
Menomonee Falls
Melanie Vianes
General Manager, Sodexo at Marquette University Dining Services
Milwaukee
Amanda Weber
Culinary Arts Instructor & Program Coordinator, Lakeshore College
Cleveland
Peggy Williams-Smith
President/CEO, Visit Milwaukee
Milwaukee

“These women have demonstrated exceptional leadership, creativity, and commitment to advancing themselves and motivating others,” said Kristine Hillmer, President & CEO of the Wisconsin Restaurant Association. “And this group of honorees reflects a wide range of roles in the hospitality industry—from restaurant operations, hotel management and event planning to culinary education and restaurant industry supplier representatives.”

The Top 20 Women in Hospitality to Watch will be recognized at the Women in Hospitality Conference on October 20, 2025 at the Monona Terrace in Madison, WI.

The winners were selected by the Women in Hospitality Conference Advisory Group members. WRA received a total of 56 unique nominations.

Evaluation factors included:

Demonstration of leadership within their position
Career achievements
Public and/or community service
Creation and implementation of unique initiative(s)
Impact they’ve made within their company, community and/or industry
Demonstration of excellence, perseverance and innovation
Improvement to the workplace
Mentorship
Creating inclusive cultures
Motivating team members or co-workers
Navigating workplace change and challenges
Overcoming a personal challenge

Thank you to Society Insurance for their sponsorship of the 2025 Top 20 Women to Watch.

–End–

The Wisconsin Restaurant Association’s mission is to provide members the services and tools to be successful through advocacy, education and communication. Visit wirestaurant.org for more information.

Cheers to Hospitality – November 1

Tue, 09 Sep 2025 19:55:14 GMT

A Toast to Milwaukee’s Exceptional Tastes,
Community Contributions, and a Worthy Cause

The third annual Cheers to Hospitality will take place on November 1, from 5:30 to 9:00 pm at Discovery World Museum in Milwaukee. The event is a vibrant celebration of Milwaukee’s diverse and exceptional dining scene. As we honor the restaurants that deliver extraordinary experiences and contribute to the fabric of our communities, this event offers a unique opportunity for patrons to show their appreciation for these culinary pillars.

Guests will be treated to an array of mouthwatering gourmet bites, expertly crafted by 20 of Milwaukee’s most talented chefs, paired with luxurious wines and cocktails. The night will feature live mixology demonstrations and a silent auction showcasing exclusive hospitality experiences and items. Adding to the excitement, high school students from the Wisconsin Restaurant Association Education Foundation’s ProStart program will take center stage, showcasing their culinary skills and passion for the industry by serving their sweet and savory tastings.

With only 500 tickets available, this exclusive event promises an intimate and memorable experience. Tickets, priced at $150 each, are available for purchase at www.Cheers2hospitality.com. The website also provides further details, including the lineup of participating restaurants and featured wine and spirits brands.
Hosted by the Wisconsin Restaurant Association Education Foundation, Cheers to Hospitality is more than just an event—it's a cause. Every dollar raised directly benefits the Foundation, a 501(c)(3) charitable organization dedicated to providing education and training for both current and future industry professionals.

The Foundation supports the food industry through impactful programs, including:

Scholarships: Annually awarding more than $25,000 to students pursuing degrees in hospitality, culinary arts, or related fields.
Wisconsin ProStart: An innovative program in over 115 Wisconsin high schools that inspires and empowers more than 10,000 students each year through training, mentorship, competitions, and hands-on learning opportunities.
Workforce Development: Partnering with local programs to prepare adults for successful careers in the foodservice industry.

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Danielle Baerwald Named 2025 Restaurateur of the Year

Fri, 08 Aug 2025 13:16:11 GMT

Danielle Baerwald, owner of Erv’s Mug in Oak Creek, has been honored as the 2025 Restaurateur of the Year by the Wisconsin Restaurant Association. The Restaurateur of the Year (ROY) award is the industry’s top honor. Baerwald was announced as the winner in a surprise celebration at Erv’s Mug on August 6.

The Restaurateur of the Year award is given to a restaurant operator who demonstrates participation and service to the restaurant association, success within their own restaurant and contributions to their community. The winner is selected at a private meeting of past Restaurateur of the Year recipients and is kept a secret until the official announcement.

Danielle’s hospitality story began in 1979, when her father Erv Jr. and her mother Barb Kazik took a leap of faith and purchased the former Dispatch House in Oak Creek with the help of Danielle’s grandfather Erv Sr. What started as a family dream has become a beloved community institution that has touched countless lives over more than four decades.

Despite her parents' best efforts to steer her toward other pursuits, Danielle grew up around the restaurant and inevitably fell in love with the business. Baerwald is a Marquette Law School graduate and accomplished estate attorney with her own practice, but her heart belongs to hospitality.

Erv’s Mug restaurant isn't just a place to dine—it's a destination where seasons and history are celebrated. Known throughout the community for their spectacular Christmas decorations and creative holiday displays, Erv’s Mug has become a must-stop for families year after year. Additionally, antique memorabilia and saloon décor sprinkled throughout the restaurant, honor Milwaukee's rich heritage and traditions.

The kitchen maintains the authentic tradition of scratch cooking, serving up legendary Friday night fish fries and hosting the annual Ervtoberfest. With 32 rotating craft beer lines and an impressive list of 12 side options, they've mastered the art of variety.

Since taking ownership in 2004, Danielle has not only preserved the restaurant's cherished traditions but has elevated it to new heights. Today, the restaurant continues to evolve with innovative features like its blog Pints, Plates & Personalities, lively trivia nights, support for the Honor Flight Organization, and serving THC-infused beverages.

Danielle's commitment to hospitality extends far beyond her own establishment. As a member of the WRA since 1983, she has served the Wisconsin Restaurant Association with distinction in every capacity: Board Director, Treasurer, Vice Chair, and 2022 Chair. Her involvement in state advocacy efforts, national advocacy initiatives, and countless WRA events demonstrates her fierce dedication to supporting restaurants and the hospitality industry in Wisconsin as a whole.

What makes Danielle's story even more special is that she represents the beautiful continuity of family business excellence. As a second-generation woman business owner, she leads a restaurant that employs multiple second-generation staff members and serves multiple second-generation customers. This speaks to the deep relationships and lasting bonds that define true hospitality.

The stories of Erv Sr., Erv Jr., Barb, and now Danielle—along with their extended restaurant family—are documented in their blog, ensuring that future generations will understand the care, dedication, and love that built the institution of Erv’s Mug.

Baerwald has two sons: Josh Baerwald who lives in New York and Justin Baerwald who lives in California.

- END -

Since 1933, the Wisconsin Restaurant Association has been dedicated to the success of the foodservice and hospitality industry.

WRA Helps Secure Major Budget Victory for Wisconsin Tourism

Wed, 09 Jul 2025 14:07:03 GMT

The Wisconsin Legislature's Joint Finance Committee (JFC) recently approved $30 million for tourism promotion, along with additional support for driving group travel to Wisconsin. The Wisconsin Restaurant Association, along with fellow Tourism Federation of Wisconsin organizations, advocated for both provisions leading up to the committee's vote.

"Many Wisconsin restaurants rely on a strong, vibrant leisure tourism industry to drive business year round," stated Kristine Hillmer, WRA President and CEO. "Wisconsin Department of Tourism promotion efforts have a strong track record of providing a great return on taxpayer investment in every community in the state. In addition, further investment in group travel promotion, including bringing more business meetings and conventions to the state, is crucial for many restaurant owners. We applaud the members of the JFC for their leadership and strongly encourage Governor Ever's to sign this provision into law."

Wisconsin Restaurant Association Education Foundation Names Michael Tsuchihashi as Executive Director

Wed, 25 Jun 2025 10:59:48 GMT

Veteran hospitality leader and educator brings extensive industry experience and passion for workforce development to lead foundation's mission

MADISON, WI – The Wisconsin Restaurant Association is pleased to announce the appointment of Michael K. Tsuchihashi as Executive Director of the Wisconsin Restaurant Association Education Foundation. Tsuchihashi brings over two decades of leadership experience across all sectors of the hospitality industry, combined with a demonstrated commitment to education and workforce development.

"We are thrilled to welcome Michael to lead our Education Foundation," said Kristine Hillmer, President & CEO of the Wisconsin Restaurant Association. "His unique combination of operational expertise, entrepreneurial success and educational background makes him ideally suited to advance the WRA Education Foundation’s mission of promoting foodservice as a professional career path, attracting and educating future leaders of the industry and providing affordable, quality training and education for those already working in the industry."

Tsuchihashi's career spans the full spectrum of hospitality operations, from an independent local restaurant to fine dining establishments to a large-scale casino operation. Most recently, he served as a Family and Consumer Science teacher at Greendale High School and previously at Waterford Union High School, where he taught culinary arts courses and led student teams in Wisconsin ProStart® competitions.

His extensive leadership background includes serving as Director of Food & Beverage at Potawatomi Casino in Milwaukee, where he developed and oversaw all of the casino’s restaurant operations with a team of over 600 associates. During his tenure, he led the team at Dream Dance Steak to achieve four diamonds from AAA, the DiRONA award and the Wine Enthusiast Award of Ultimate Distinction. Prior to his transition into education, Tsuchihashi owned and operated Atlas BBQ in Grafton, Wisconsin for a decade.

Tsuchihashi holds a Master of Science in Education and Certificate in Instructional Design from the University of Wisconsin-Stout, as well as a Bachelor of Science in Food Service Management and Associate of Science in Culinary Arts from Johnson & Wales University, where he was recognized with the National Restaurant Association's Salute to Excellence award.

"I'm honored to have the opportunity to lead the Wisconsin Restaurant Association Education Foundation at such a critical time for our industry," said Tsuchihashi. “Whether it’s helping high school students discover their passion for hospitality through the ProStart program, awarding scholarships to students pursuing a culinary/hospitality degree, providing ServSafe certification trainings for current employees or developing workforce partnerships, the Foundation offers essential programs to meet the needs of our evolving and exciting industry. I look forward to building on the strong foundation already in place and working with our partners to create even greater opportunities for students and industry professionals across Wisconsin."

In his new role, Tsuchihashi will oversee the foundation's key programs including Wisconsin ProStart, ServSafe training and scholarships. He will also lead fundraising efforts, manage board governance and build strategic partnerships with educational institutions, government agencies and industry stakeholders to address workforce challenges and improve career pathways in the hospitality sector.

About the Wisconsin Restaurant Association Education Foundation
The WRA Education Foundation is a 501(c)3 non-profit organization that has been in existence since 1987 and is one of the nation’s largest state restaurant association foundations. The Foundation serves foodservice operators throughout Wisconsin in its mission to promote foodservice as a professional career path, attract and educate future leaders of the industry and provide affordable, quality training and education for those already working in the industry. It has no dues-paying members and is fully funded through donations, grants, underwriting of programs and program revenue. The Foundation supports the foodservice industry through impactful programs, including:

Scholarships: Annually awarding more than $25,000 to students pursuing degrees in hospitality, culinary arts, or related fields
Wisconsin ProStart: An innovative program in over 115 Wisconsin high schools that inspires and empowers more than 10,000 students each year through training, mentorship, competitions and hands-on learning opportunities
Workforce Development: Partnering with local programs to prepare adults for successful careers in the foodservice industry

About the Wisconsin Restaurant Association
In existence since 1933, the Wisconsin Restaurant Association is a not-for-profit trade association dedicated to supporting the foodservice industry. WRA membership includes thousands of foodservice businesses representing virtually every size and style of establishment in the state. Restaurateur members include fine dining establishments, mom-and-pop supper clubs, small cafes, quickservice outlets, corporate chain restaurants, institutional foodservice operations, catering businesses and hotel and motel foodservices, to name a few. In addition to restaurateur and foodservice operators, WRA has hundreds of supplier associate members that provide goods and services to the restaurant industry.

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Since 1933, the Wisconsin Restaurant Association has been dedicated to the success of the foodservice and hospitality industry.

The Latest Restaurant & Hospitality Trends & Issues Are Showcased at the Wisconsin Food & Hospitality Expo on March 12 in West Allis

Wed, 05 Mar 2025 14:54:44 GMT

The Wisconsin Food & Hospitality Expo will take place March 12, 2025 at State Fair Park in West Allis, Wisconsin.

The Expo provides the latest products, training, trends and solutions, specifically for the restaurant and foodservice industries. This trade show also highlights many restaurant and hospitality industry trends and issues that are making headlines.

Growing interest in non-alcoholic drinks. Sober curious, dry January, clean lifestyle...there are lots of different terms for it. It's a growing trend. Breakthru Beverage will be presenting a BevX talk entitled “Zero Proof, Full Flavor: The Growing Popularity of N/A Drinks” at 11:30 am in the Liquid Lounge at the Expo. Also, some exhibits will be showcasing their non-alcoholic drink offerings.
There’s lots of curiosity about how THC drinks are legal in Wisconsin. Danielle Baerwald, owner of Erv’s Mug in Oak Creek and Chris “Sparky” Whitteman, Director of Sales & Business Development for the Fermentorium will be presenting “THC & CBD: The How To’s for Your Bar Sales” in the Operations Quick Bite Zone at noon at the Expo. Baerwald is a restaurateur who sells THC beverages in her business and is well-versed on the topic. The Fermentorium is a THC drink company that is local to the Milwaukee market. WRA Executive Vice President Susan Quam, who is well-versed in the ins and outs of the issue from a state legislation standpoint, can offer her insights.
The Something Special from Wisconsin pavilion at the Expo features a variety of Wisconsin-based companies that supply to the restaurant and hospitality industry. For example, Milkhaus Dairy is a Wisconsin company that has received a lot of positive response and media interest in their A2 protein dairy which lactose-intolerant individuals can enjoy. The Something Special from Wisconsin pavilion will also highlight more than a dozen other food and beverage manufacturers from Wisconsin.
In a tight labor market, some restaurant and hospitality businesses are turning to companies that provide gig workers to cover shifts. One such company, Work Shift, will have an exhibit booth and will be providing gig workers to help out at the Expo.
Just as in other sectors, the restaurant & hospitality industry is witnessing the growing impact of AI. The Expo is offering a Super Session entitled “Restaurant AI Simplified: Tools, Tactics and Real Results” presented by Dan Lindberg, MS, Economist, Educator, AI-Enthusiast, Principal of Applied Economic Insight ® LLC. Expo attendees can also chat with representatives from Oui Technologies, an early stage startup using AI to automate restaurant functions including menu management, inventory, ordering, employee and customer engagement and strategic and operational consulting.
Restaurants using produce that is hydroponically grown is another emerging trend. Ernessi Farms, an urban indoor hydroponic farm in Ripon, will have an exhibit booth at the Expo.
The next generation of diners is showing great interest in Supper Clubs and the legacy of the Wisconsin Old Fashioned. The beverage experts at Central Standard Craft Distillery in Milwaukee and Breakthru Beverage will be on hand to offer insights on the continuing evolution of the popular Old Fashioned drink.
Wheyward Spirits is one of many unique and interesting companies exhibiting at the Expo. Wheyward Spirits founder and CEO, Emily Darchuk, forged her career as a food scientist in the natural food and dairy industry. While working with dairies, she observed firsthand the problem of whey waste impacting small communities, and she was motivated to do something about it. She perfected the Wheyward Spirit which is a clear, specialty spirit distilled from 100% whey.
The National Restaurant Association’s What’s Hot Culinary Forecast provides insights into culinary trends predicted to find their way onto restaurant menus in 2025. Many of these trends are represented by exhibit booths and educational offerings at the Expo. Visit the National Restaurant Association’s website for more info and the opportunity to download the full What’s Hot 2025 Culinary Forecast report.
The Pastry Studio at the Expo highlights the latest trends in the bakery industry and a great visual moment with hands-on pastry demos and seven bakery and dessert competitions hosted by the Wisconsin Bakers Association.

NOTE: Anyone 18 years of age or older working in the foodservice industry can attend the Wisconsin Food & Hospitality Expo. The Expo is NOT open to the public. Registration is $29 for Wisconsin Restaurant Association or Wisconsin Bakers Association members and $34 for non-members. Day of registration is available on-site at State Fair Park for $34.

WF&HE Hours: 9 am – 3 pm

For more information visit: wifoodexpo.com

Media covering the Wisconsin Food & Hospitality Expo are NOT required to pre-register to attend. Just check in at the main entrance registration area for a free media pass. Contact Tracy Kosbau at 608.216.2960 to set up live shots or recorded interviews at the Expo.

The Wisconsin Food & Hospitality Expo is produced by the Wisconsin Restaurant Association and the Wisconsin Bakers Association.

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Top 20 Women in Hospitality to Watch Announced by the Wisconsin Restaurant Association

Wed, 24 Jul 2024 17:58:05 GMT

The Wisconsin Restaurant Association is pleased to announce the Top 20 Women in Hospitality to Watch.

2024 Top 20 Women in Hospitality to Watch (in random order)
Visit the Top 20 Women to Watch website for more details and photos of recipients

Lynn Shovan - Lake Street Café, Elkhart Lake
Kristyn O’Laughlin Eitel - Toro Toro Toro Inc, Milwaukee
Marla Poytinger - Bars & Recreation, Milwaukee
Dr. Lynea Lavoy - Madison College, Madison
Jana Michaelis - Wisconsin Center District, Milwaukee
Tamara Mugerauer - Tamara's the Cake Guru, Oshkosh
Maggie Kauer Culvers of Darboy, Little Chute and Grand Chute
Hanna Anderson - Roaring Fork Restaurant Group, Milwaukee
Julie Millikin - Zilli Hospitality Group, Milwaukee
Kelly Gribowski - Cabin Coffee Co., Altoona
Citlali Mendieta Ramos – Antigua Latin Inspired Kitchen, West Allis
Melita Jensen - Bessie's Diner, Janesville
Lori Fredrich - OnMilwaukee.com, Milwaukee
Janelle Meyer-Brown – Story Hill FireHouse & evenement planning, Milwaukee
Christina Wegner - The Vollrath Company, Sheboygan
Kristi Ebbott - The Public House Eatery & Spirits, Ripon
Maria Bartolotta - The Bartolotta Restaurants, Milwaukee
Olivia Koepke - Kimberly Area School District, Kimberly
Amy Kerstein - Black Shoe Hospitality, Milwaukee
Hannah Brown from Saint Kate - The Arts Hotel, Milwaukee

“This year's honorees represent a diverse range of roles and specialties within hospitality, from restaurant management and culinary education to event planning and supplier partners,” according to Kristine Hillmer, President & CEO of the Wisconsin Restaurant Association. “Each woman has demonstrated exceptional leadership, creativity, and commitment to advancing themselves and inspiring their peers.”

The Top 20 Women in Hospitality to Watch will be recognized at the Women in Hospitality Conference on September 10, 2024 at the Monona Terrace in Madison, WI.

The winners were selected by the Women in Hospitality Conference Advisory Group members. WRA received a total of 55 unique nominations.

Evaluation factors included:

Demonstration of leadership within their position
Career achievements
Public and/or community service
Creation and implementation of unique initiative(s)
Impact they’ve made within their company, community and/or industry
Demonstration of excellence, perseverance and innovation
Improvement to the workplace
Mentorship
Creating inclusive cultures
Motivating team members or co-workers
Navigating workplace change and challenges
Overcoming a personal challenge

Thank you to Annex Wealth Management for their sponsorship of the Top 20 Women to Watch.

-End-

Chris Wiken Named 2024 Restaurateur of the Year

Mon, 20 May 2024 16:14:37 GMT

Chris Wiken, co-owner of The Packing House in Milwaukee, has been honored as the Restaurateur of the Year by the Wisconsin Restaurant Association. The Restaurateur of the Year (ROY) award is the industry’s top honor. Wiken was announced as the winner in a surprise celebration at The Packing House on May 15.

Wiken had a successful career as a commercial airline pilot and then returned to the family restaurant business in 2010 to help his family run The Packing House which was founded by his parents Keith and Margaret Wiken in 1974. This year, the restaurant is celebrating 50 years of continuous operations.

With Wiken’s vast management acumen and experience, The Packing House continues to be a staple in Milwaukee where the food and service are consistently superb. He continues to work with his mom and talented team to put their heart and soul into creating truly memorable experiences for their guests.

Wiken has been a leader in the WRA for many years. He’s served as the Milwaukee Chapter President, as well as on the WRA Board of Directors where he served as chair in 2021. During one of the most difficult times in our organization’s history, Wiken worked tirelessly to help mitigate the damage to the restaurant industry in Wisconsin due to COVID 19. He frequently was interviewed by both local and national media outlets to help tell the story of the extreme challenges that restaurants faced during this crisis. Wiken continues to serve on the WRA Board as an honorary member.

After serving at the state level, Wiken joined the National Restaurant Association Board of Directors in 2022 representing small independent restaurants at the national level.

Wiken has always been particularly focused on helping other restaurateurs understand the importance of being active with elected officials at the local, state and national levels. He is a great example for his fellow restaurateurs being involved in his community and having developed strong relationships with Milwaukee area leaders.

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Since 1933, the Wisconsin Restaurant Association has been dedicated to the success of the foodservice and hospitality industry.

High School Students to Compete in State ProStart Competition

Tue, 12 Mar 2024 16:02:24 GMT

Winners Will Represent Wisconsin at National Competition

Fifteen schools and 82 high school students will put their culinary and management skills to the test in the ProStart® Invitational at Madison College on March 14, 2024 from 9 am – 4 pm.

This competition, for students participating in a ProStart program at their high school, consists of two different competitions: a Management Competition and a Culinary Competition. The Management Competition involves demonstrating their knowledge of the hospitality industry by developing a business proposal for a new restaurant concept. The proposal will include written and oral presentations, as well as visual displays. For the Culinary Competition, students prepare a three course meal and are judged by foodservice industry professionals and college educators on teamwork, presentation, cooking procedures, knife skills and sanitation.

This competition is a showcase of the young talent in Wisconsin's growing foodservice industry. Thousands of dollars in scholarships will be awarded to competition winners. "We are so excited to hold this varsity-level competition where students are able to showcase their culinary and management skills, passion and creativity,” said Alex Vernon, ProStart Manager for the Wisconsin Restaurant Association Education Foundation. “The level of talent, energy and dedication of the high school students in this competition is truly extraordinary."

The winning team in each of the two competitions goes on to compete in the National ProStart Invitational April 26-28 in Baltimore, MD.

The Wisconsin ProStart Invitational is made possible by the generous support of these sponsors: Gordon Food Service, Culver's Foundation, Ecolab, Cargill Cocoa and Chocolate and the Wisconsin Beef Council.

The following high schools have teams participating in the Wisconsin ProStart Student Invitational Culinary Competition:

Badger (Lake Geneva)
Janesville Craig
Cudahy
Greendale
Franklin
Kimberly
Madison East
Neenah
Pewaukee
Pulaski
Wauwatosa West
West Bend
Westosha Central
Wisconsin Lutheran

The following high schools have teams participating in the Wisconsin ProStart Student Invitational Management Competition:

Badger (Lake Geneva)
Franklin
Neenah
Pewaukee
Sun Prairie East
Westosha Central

The ProStart program, administered by the National Restaurant Association Educational Foundation (NRAEF) and state restaurant associations, is a curriculum designed to teach high school students the skills needed for a career in the restaurant and foodservice industry. When students meet academic standards, complete a checklist of competencies, and participate in at least 400 hours of mentored work experience, they are awarded the ProStart National Certificate of Achievement that signifies they are well qualified to enter the industry workforce. The Wisconsin ProStart program has been in existence since 1997.

Federal Tax Credits Accessible to Self-Employed Individuals

Tue, 28 Nov 2023 19:34:39 GMT

The Families First Coronavirus Response Act (FFCRA) is a federal law (Public Law No. 116-127) that was enacted to assist people impacted by the pandemic by providing paid leave and other benefits. As part of the American Rescue Plan Act of 2021, FFCRA was extended to include self-employed individuals.

Similar to the Employee Retention Tax Credit available to business owners, there exists a tax credit for qualifying self-employed individuals classified as 1099 contractors nationwide.

Because this COVID relief is wrapped into a complex bill that Congress passed many months ago, there is little awareness right now of the opportunity for self-employed individuals to potentially receive monetary refunds on their 2020 and 2021 taxes.

The FFCRA will provide self-employed individuals with up to $32,220 in refundable tax credits for emergency paid sick leave and expanded family and medical leave due to the COVID pandemic.

Individuals who work as independent contractors, freelancers, gig workers, single-member LLCs, and sole proprietors are hard-working entrepreneurs who have faced significant challenges during the COVID-19 pandemic. These individuals often have single incomes and have encountered difficulties in meeting their financial obligations due to business closures and the absence of childcare during COVID.

Some examples of self-employed careers that could qualify for these federal tax credits include:
•   Gig economy worker like Grub Hub delivery driver, etc.
•   Rideshare driver
•   Designer
•   Social media expert
•   Personal trainer
•   Housekeeper
•   Massage therapist
•   Hair stylist
•   Freelancer
•   Food or product delivery
•   Handyman
•   Independent contractor
•   Landscaper
•   Makeup artist

If independent contractors missed work time due to the following reasons, they can qualify for tax credits of up to $32,200:

Quarantine
•   Federal, state, or local lockdown orders related to COVID-19
Childcare
•   Caring for your child whose school closed or went virtual
•   Caring for your child because your normal childcare provider was unavailable due to COVID-19
Illness
•   Symptoms of COVID-19 or seeking a medical diagnosis
•   Sickness due to vaccination side effects
•   Caring for someone with COVID-19 symptoms
Vaccination
•   A COVID-19 vaccination appointment
•   Side effects due to vaccination

April 15, 2024 is the deadline to file for 2020 claims and April 15, 2025 is the deadline to file for 2021 claims.

It appears that there isn’t much awareness about this program which means self-employed individuals in Wisconsin may be leaving money on the table that could help sustain their small business.

It can be daunting for self-employed individuals to determine whether they qualify and apply for this credit.

The Wisconsin Restaurant Association, along with their partner Adesso, has been instrumental in assisting Wisconsin's restaurants and other hospitality establishments in reclaiming millions of dollars through the Employee Retention Tax Credit, also part of the government’s COVID relief efforts. The restaurant industry underwent significant challenges and setbacks during the pandemic.

As a result of their work on the ERTC, the Wisconsin Restaurant Association, has partnered with Adesso which has a turnkey program to provide expert assistance to self-employed individuals with the submission of their FFCRA tax credit applications to the IRS. Self-employed individuals who may qualify for this tax credit can visit Adesso’s portal at portal.ffcrarefund.com/pre-qualify/?partnerID=WRA to determine eligibility and calculate tax credits.

Full Disclosure: There is a filing fee charged by Adesso for successful tax credit claims. While the Wisconsin Restaurant Association does receive a small referral commission from Adesso for any successful FFCRA tax credit as a result of their promotion efforts, their main goal is to increase awareness of this tax credit among self-employed individuals including restaurant delivery drivers.

# # #

Time, Temperature and Cleanliness are Top Priorities for Safely Enjoying Thanksgiving Dinner and Leftovers

Thu, 16 Nov 2023 12:18:04 GMT

The Wisconsin Restaurant Association Shares its Top Five Food Safety Tips for the Holiday
(November 15, 2023) – What is the key ingredient that’s often missing on Thanksgiving? An understanding of food safety principles that can prevent foodborne illness tops the list. To combat these common mistakes, ServSafe®, the National Restaurant Association and the Wisconsin Restaurant Association are sharing their top five food safety tips.

“Thanksgiving is a holiday centered around food and spending quality time together. The last thing we want to do is mar that with a foodborne illness because we left food sitting on the counter for too long,” said Patrick Guzzle, vice president, Food Science at the National Restaurant Association. “Our research shows that, while consumers are confident that they know how to safely handle raw meat, only half know the proper internal temperature for cooked poultry, like chicken and turkey.”

The top five tips for a safe and healthy Thanksgiving include:

1. Don’t leave food out for more than four hours. Put away food quickly once the meal is complete to ensure harmful bacteria doesn’t start to grow. More than two-thirds of consumers are unaware of this time cap, with 57 percent thinking the max time is two hours, resulting in food waste, and 13 percent leaving food out for too long.

2. Avoid cross-contamination. This includes keeping raw meats separate from other foods and cleaning surfaces between prepping each dish. Additionally, you should consider if any guests have food allergies and how you’re going to manage those. According to Association research, more than 3 in 4 people don’t know the most common allergens, and more than half don’t know that peanuts are an allergen. Foods that contain a food allergen should also be prepared in a way that prevents cross-contact.

3. Hold food at the right temperature so bacteria cannot grow to unsafe levels. Keep hot food hot (135°F or 57°C or higher) and cold food cold (41°F or 5°C or lower). Data from the National Restaurant Association shows that only one-third of consumers know that 41°F is the maximum holding temperature for potentially hazardous foods.

4. Wash your hands frequently and for at least 20 seconds using soap and warm water. Insist that guests offering to help prepare food or bring dishes out to the dining table wash their hands as well and use clean utensils for serving food.

5. Cooked foods can be stored in the refrigerator for seven days but indefinitely in the freezer. That said, it’s important to remember that foods, especially meat, will experience freezer burn after some time and not taste as good. If purchasing a pre-cooked turkey, put it in the refrigerator as close to Thanksgiving as possible. The seven-day rule applies as soon as the meat defrosts, so this will help maximize the seven days after Thanksgiving.

“The CDC estimates that 48 million people become sick from foodborne illness each year. Time, temperature and cleanliness should be your three top considerations for both preparing food and storing leftovers to keep your guests safe,” Guzzle added. “With these considerations and proper planning around allergens, everyone can better enjoy their holiday and leftover turkey sandwiches, cranberry sauce and apple pie.”

The National Restaurant Association surveyed 2,204 adults in the United States from August 29 – September 1, 2023.

Federal Tax Credits Accessible to Self-Employed Individuals

Wed, 01 Nov 2023 15:12:59 GMT

Similar to the Employee Retention Tax Credit available to business owners, there exists a tax credit for qualifying self-employed individuals classified as 1099 contractors nationwide.

The FFCRA will provide self-employed individuals with up to $32,220 in refundable tax credits for emergency paid sick leave and expanded family and medical leave due to the COVID pandemic.

Some examples of self-employed careers that could qualify for these federal tax credits include:

Gig economy worker like Grub Hub delivery driver, etc.
Rideshare driver
Designer
Social media expert
Personal trainer
Housekeeper
Massage therapist
Hair stylist
Freelancer
Food or product delivery
Handyman
Independent contractor
Landscaper
Makeup artist

If independent contractors missed work time due to the following reasons, they can qualify for tax credits of up to $32,200:

Quarantine

Federal, state, or local lockdown orders related to COVID-19

Childcare

Caring for your child whose school closed or went virtual
Caring for your child because your normal childcare provider was unavailable due to COVID-19

Illness

Symptoms of COVID-19 or seeking a medical diagnosis
Sickness due to vaccination side effects
Caring for someone with COVID-19 symptoms

Vaccination

A COVID-19 vaccination appointment
Side effects due to vaccination

April 15, 2024 is the deadline to file for 2020 claims and April 15, 2025 is the deadline to file for 2021 claims.

It appears that there isn’t much awareness about this program which means self-employed individuals in Wisconsin may be leaving money on the table that could help sustain their small business.

It can be daunting for self-employed individuals to determine whether they qualify and apply for this credit.

The Wisconsin Restaurant Association, along with their partner Adesso Capital, has been instrumental in assisting Wisconsin's restaurants and other hospitality establishments in reclaiming millions of dollars through the Employee Retention Tax Credit, also part of the government’s COVID relief efforts. The restaurant industry underwent significant challenges and setbacks during the pandemic.

As a result of their work on the ERTC, the Wisconsin Restaurant Association, has partnered with Adesso Capital which has a turnkey program to provide expert assistance to self-employed individuals with the submission of their FFCRA tax credit applications to the IRS. Self-employed individuals who may qualify for this tax credit can visit Adesso Capital’s portal at portal.ffcrarefund.com/pre-qualify/?partnerID=WRA to determine eligibility and calculate tax credits.

Full Disclosure: There is a filing fee charged by Adesso Capital for successful tax credit claims. While the Wisconsin Restaurant Association does receive a small referral commission from Adesso Capital for any successful FFCRA tax credit as a result of their promotion efforts, their main goal is to increase awareness of this tax credit among self-employed individuals including restaurant delivery drivers.

# # #

New food show planned for 2024

Mon, 12 Jun 2023 05:00:00 GMT

NEW FOOD SHOW PLANNED FOR 2024
The Wisconsin Restaurant Association, the state’s largest trade organization for eating and drinking businesses, has just announced the launch of a new trade show. The Wisconsin Food & Hospitality Expo will be held March 13, 2024 at the State Fair Park Exposition Center in West Allis.

The show will be produced by the Wisconsin Restaurant Association and will include event programming by the Wisconsin Bakers Association, an integral partner.

WRA’s successful history pre-COVID with producing the Midwest Foodservice Expo for 87 years, coupled with a team of professionals that have over 86 years of collective experience in the trade show industry, gives us the tools and resources to ensure this new Expo becomes the must-attend event for our industry.

Our vision for the Wisconsin Food & Hospitality Expo

First and foremost, it’s all about bringing the industry together to learn from each other and grow stronger
Nearly 200 exhibits covering all key food, beverage, equipment and service companies
Attendee prospects are food and beverage professionals from our diverse industry including restaurants, bar and grills, supper clubs, bakeries, lodging, entertainment and sporting facilities, catering & banquet halls, food trucks, coffee houses, schools & universities, and more
15-min Quick Bite training sessions on trending topics
Bakery competitions & hands-on demonstrations in the Pastry Studio
Pavilion featuring Something Special from Wisconsin suppliers
Mixology demonstrations with a special Spirits, Wine and Beer Zone
Other key experiential learning moments on the show floor

March is Ideal Time
With March being a key time for Wisconsin operators to source new products and ideas before the busy summer tourism season hits, we have no doubt that this Expo will be the perfect opportunity for buyers and sellers to make great connections.

State Fair Park Offers Accessibility
Here’s why we believe this venue is perfect for this event:

Located in a major metro market with a high concentration of foodservice licensees that are attendee targets
Easy to access from the interstate and close to a major airport for those suppliers that are flying in
Provides plenty of affordable and convenient parking in the surface lot surrounding the convention center
Easy move-in options for exhibitors with multiple access points

You’re Invited to Exhibit or Sponsor
Expo Information
wifoodexpo.com
Floorplan & Exhibit Contract

Questions
Pete Leuer, Business Development Specialist
Wisconsin Restaurant Association
pleuer@wirestaurant.org
608.440.0217 - mobile

The Wisconsin Restaurant Association is one of the largest trade associations in the state with over 7,000 member locations throughout Wisconsin. The mission of the Wisconsin Restaurant Association is dedicated to the success of the Foodservice and Hospitality Industry. The Association advocates on behalf of the restaurant industry, provides a voice for the restaurant industry to consumers and the media and provides access to information and services to help members better run their businesses. WRA represents the entire foodservice industry which includes over 15,000 licensed foodservice establishments.

WRA membership includes a wide range of foodservice businesses representing virtually every size and style of restaurant in the state as well as suppliers from across the country. Restaurant members include fine dining establishments, mom-and-pop supper clubs, small cafes, quick service restaurants, corporate chain restaurants, institutional food service operations, catering businesses and hotel and motel foodservice among others. Supplier members cover all product and service segments that sell to eating and drinking establishments.

Restaurant Operators End 2022 With Mixed Outlook

Thu, 23 Feb 2023 19:59:28 GMT

New survey finds that challenges including food costs and supply chain shortages are negatively impacting restaurant operations in Wisconsin

2022 was a year of uncontrollable pressures for restaurant operators: rising inflation forced supply costs up, made borrowing capital more difficult, and forced them to raise menu prices. According to the latest survey of Wisconsin restaurant operators, the trifecta of higher food costs, labor costs and energy/utility costs are now a significant challenge for a majority of restaurants in our state.

Elevated costs continue to negatively impact Wisconsin restaurants

Elevated costs across all parts of the operation are creating significant challenges for restaurants. Restaurant operators in Wisconsin took a number of actions in recent months as a result of higher costs:
- 90% of restaurants increased menu prices, while 69% changed the food and beverage items that it offered on the menu
- 50% of restaurants reduced hours of operation on days that it is open, while 34% closed on days that it would normally be open
- 29% of operators say they postponed plans for expansion
- 34% of operators say they stopped operating at full capacity
- 26% of restaurants cut staffing levels, while 12% postponed plans for new hiring
- 15% of operators say they incorporated more technology into their restaurant
- 11% of operators say they eliminated third-party delivery

Profitability is expected to remain challenged in 2023

Despite the wide variety of mitigating actions taken to address higher costs, a strong majority of Wisconsin restaurant operators do not expect their profitability to improve in 2023. Only 13% of operators think their restaurant will be more profitable in 2023 than it was in 2022. 45% of operators think they will be less profitable in 2023.

Wisconsin restaurants will continue expanding payrolls – unless business conditions deteriorate

Although the industry added back most of the jobs lost during the pandemic, many restaurants remain understaffed. 65% of operators say their restaurant currently does not have enough employees to support its existing customer demand.
78% of operators say their restaurant currently has job openings that are difficult to fill.
Many restaurant operators will be actively looking to boost staffing levels in 2023. 92% of restaurant operators say they will likely hire additional employees during the next 6-12 months if there are qualified applicants available.
At the same time, restaurant operators will continue to balance staffing needs with business conditions. 41% of operators say they would be likely to lay off employees during the next 6-12 months if business conditions deteriorate and the economy enters a recession.

Supply chain disruptions continue to impact Wisconsin restaurants

Like many sectors in the economy, restaurants continue to be impacted by disruptions in the supply chain. 97% of operators say their restaurant experienced supply delays or shortages of key food or beverage items during the past 6 months.
It isn’t just food and beverage items that are being impacted. 79% of operators said they experienced supply delays or shortages of equipment or service items in recent months.

Click here for national results.

Source: results for Wisconsin from National Restaurant Association, national survey of 3,000 restaurant operators conducted in November, 2022

WRA membership includes a wide range of foodservice businesses representing virtually every size and style of restaurant in the state. Members include fine dining establishments, mom-and-pop supper clubs, small cafes, quick service restaurants, corporate chain restaurants, institutional food service operations, catering businesses and hotel and motel foodservice among others.

- END -

Jenny Wehmeier from Elkhorn Area High School Honored as 2023 Wisconsin ProStart Educator of the Year

Thu, 23 Feb 2023 17:18:57 GMT

The Wisconsin Restaurant Association Education Foundation recently announced Jenny Wehmeier, Family and Consumer Science Teacher at Elkhorn Area High School, as the 2023 Wisconsin ProStart® Educator of the Year. The award recognizes an exceptional educator in Wisconsin who utilizes the ProStart program.

Wehmeier has been a Family and Consumer Science educator for 24 years having taught at Big Foot High School, the University of Wisconsin Extension and currently Elkhorn Area High School. She has shown a strong commitment to family and consumer science education in her roles as a foodservice educator, community leader and industry role model.

Wehmeier attends Wisconsin ProStart teacher trainings, learning new skills to bring back to her classroom and empowering fellow educators with her best practices. She provides her students with opportunities to engage in academic and career planning outside of the classroom, bringing students to ProStart Career & Industry Expos. She actively prepares her students for industry success by providing industry certifications including ServSafe and the ProStart Certificate of Achievement. She promotes and assists students in applying for Wisconsin Restaurant Association Education Foundation scholarships, reducing the financial burden of post-secondary education. She is very well-deserving of this commendation due to her extensive contributions to culinary education, extracurricular programming and the ProStart Program.

“Jenny is very well-deserving of this commendation. She has shown strong dedication to the ProStart program and is a shining example of culinary education excellence,” according to Alex Vernon, ProStart Manager for the Wisconsin Restaurant Association Education Foundation. “She is an inspiration to her students by offering excellent instruction and genuine encouragement every day.”

As Wisconsin’s ProStart Educator of the Year, Wehmeier will be nominated to be a finalist for national awards given by the National Restaurant Association Educational Foundation.

The ProStart program, administered by the National Restaurant Association Educational Foundation (NRAEF) and state restaurant associations, is a curriculum designed to teach high school students the skills needed for a career in the restaurant and foodservice industry. When students meet academic standards, complete a checklist of competencies and participate in at least 400 hours of a mentored work experience, they are awarded the ProStart National Certificate of Achievement that signifies they are well qualified to enter the industry workforce.

With national and local support from industry members, educators, the NRAEF and state restaurant associations, ProStart reaches 140,000 students nationwide. The ProStart program in Wisconsin reaches over 8,300 students. For more information on the ProStart program, visit www.chooserestaurants.org.

Founded in 1987, the WRA EF is among the largest state restaurant association foundations in the nation. The Foundation vision is to advance professionalism through education, scholarships and community involvement to ensure the future success of the foodservice industry.

-END-

High School ProStart Students Chosen to Assist James Beard Award-Winning Chefs

Fri, 17 Feb 2023 13:39:46 GMT

Six high school students from around the state have been chosen to participate in an amazing opportunity: assist James Beard Award-winning chefs at a high-profile event at one of Wisconsin’s premier resorts. The students are all participants in their high school’s ProStart program and were nominated by their Family and Consumer Science Instructor.

“We’re thrilled to offer talented high school culinary students a once-in-a-lifetime opportunity to work alongside some of the best chefs in the Midwest,” said Connie Fedor, Executive Director of the Wisconsin Restaurant Association Education Foundation which administers the Wisconsin ProStart program. “This experience and others provided by the ProStart program ignite students’ passion for careers in the restaurant and hospitality industry.”

Friends of James Beard Chef Invitational
Sand Valley Golf Resort in Nekoosa, Wisconsin will be hosting the Friends of James Beard Chef Invitational, a weekend-long food affair from Friday, March 3 through Sunday, March 5. Proceeds from the event benefit the James Beard Foundation and Feeding America Eastern Wisconsin.

Participating Chefs
The following James Beard Award-Winning Chefs will be participating:

Erling Wu-Bower, Chicago
Tory Miller, Madison
Dane Baldwin, Milwaukee
Jorge Guzman, Minneapolis

Sand Valley Host Chef:

Adam Schmidt

Participating Students
The following ProStart students will be assisting chefs with culinary prep for the 6-course tasting dinner, evening receptions, and chef-led demos:

Max Bienvenue – Stevens Point Area High School
Shayla Coleman – Madison East High School
Chad (CJ) Lederer – Northland Pines High School
Dahlia Maroszek – Pulaski High School
Justin Mielke – West Bend High School
Liam Sullivan – Kimberly High School

More information on the event can be found at https://www.sandvalleypursuits.com/events/chefinvitational

More information about the ProStart program can be found at https://www.wirestaurant.org/prostart.html

The ProStart program, administered by the National Restaurant Association Educational Foundation (NRAEF) and state restaurant associations, is a two-year curriculum designed to teach high school students the skills needed for a career in the restaurant and foodservice industry. The Wisconsin ProStart program has been in existence since 1997 and is led by the Wisconsin Restaurant Association Education Foundation, a 501(c)3 charitable organization. ProStart is offered in more than 115 Wisconsin high schools, annually igniting 8,400 students’ passion for the hospitality industry and empowering them through training, mentorships, networking, competition and experiential learning opportunities.

Indulge Milwaukee Event Celebrating Milwaukee’s Extraordinary Food Scene Raises $139,000 for WRA Education Foundation

Mon, 19 Dec 2022 21:33:34 GMT

Indulge Milwaukee, an exclusive food, wine and spirit tasting experience celebrating Milwaukee’s extraordinary food scene, debuted on August 20 - 21, 2022. The elite event captivated the tastes and senses of over 2,000 taste-seekers over 2 days at Milwaukee’s iconic American Family Field.

Indulge Milwaukee was hosted by the Wisconsin Restaurant Association Education Foundation with presenting sponsor Badger Liquor.

The event raised $139,000 for the Wisconsin Restaurant Association Education Foundation, a 501c3 charitable organization that leads workforce development initiatives to attract, train and lift up individuals looking for careers in hospitality. The Foundation has awarded more than $950,000 in scholarships and oversees the Wisconsin ProStart program which ignites high school students’ passion for hospitality careers.

“We were thrilled to help bring together Milwaukee’s exceptional restaurants with wine and spirits from the best local, national and international brands for an indulgent tasting experience,” says Lacey Sadoff, President and fourth generation owner of Badger Liquor. “We wanted to be involved in the event to support the Wisconsin Restaurant Association Education Foundation and the work they do within the restaurant and hospitality industry in Wisconsin.”

“Indulge Milwaukee not only highlighted Milwaukee’s diverse and innovative food scene, it was an investment in the future of the hospitality industry,” said Connie Fedor, Executive Director of the Wisconsin Restaurant Association Education Foundation and lead event organizer. “100% proceeds from the event supported vital workforce development programs to ensure the success and sustainability of the restaurant industry.”

Fedor shared that pulling off an event of this magnitude required the commitment and dedication of many key partners and sponsors.

“We’re grateful for the support of presenting sponsor Badger Liquor and other corporate sponsors, as well as participating specialty food vendors, wine and spirit exhibitors and restaurant partners,” shared Fedor, noting the support of venue partner American Family Field and the Milwaukee Brewers helped create a truly memorable and successful event.

Indulge Milwaukee Highlights:

Grand Tasting Area – Featured gourmet bites from 30 Milwaukee restaurants and chefs catering to all tastes.
Wisconsin Cheese Pavilion – Featured tastings from 11 of Wisconsin’s award-winning cheese makers.
Culinary & Mixology Demonstrations – Chefs, distillers, mixologists and sommeliers led demonstrations creating culinary specialties and cutting-edge cocktails and pairings
VIP Experience – A one-of-a-kind on-field experience that featured the most sought-after spirits, craft cocktails and pours of wine paired with exquisite culinary tastings crafted exclusively by the Bartolotta restaurants.

Visit the Indulge Milwaukee website for more information about the event and a list of the restaurants and brands that were featured.

-END-

Restaurant Operators Endure Weaker Business Conditions as Economic Pessimism Grows

Wed, 07 Sep 2022 15:36:37 GMT

New survey finds the economy is disrupting service across the industry in Wisconsin

Running a restaurant right now is a daily turn at Jenga®, with operators carefully pulling from the foundation of their operating plans to prop up new supports in a changing economy.

The costs of goods restaurateurs need most have continued to accelerate, and according to a new survey released today by the Wisconsin Restaurant Association 36% of Wisconsin operators say business conditions are worse now than they were three months ago. Only 20% say business conditions improved during the last 3 months.

“Restaurant operators are masters at balancing adaptation and innovation to provide amazing service for their customers,” said Kristine Hillmer, President & CEO of the Wisconsin Restaurant Association. “While operators are more pessimistic about the economy, they aren’t letting that get in the way of serving great food, providing exceptional service and creating a memorable experience.”

Restaurant operators expect business conditions to remain challenging

Looking forward, most Wisconsin restaurant operators do not expect a return to normal business conditions any time soon. 12% of operators think it will be 7-12 months before business conditions return to normal for their restaurant, while 27% think it will be more than a year. An additional 42% of operators say business conditions will never return to normal for their restaurant.

Soaring costs across all parts of the business are creating challenges for restaurant operators

A majority of Wisconsin operators say their costs are higher now than they were before the pandemic:
- 88% of operators say their total food and beverages costs are higher than 2019
- 85% of operators say their total labor costs are higher than 2019
- 68% of operators say their total occupancy costs are higher than 2019
- 73% of operators say their total utility costs are higher than 2019
- 93% of operators say their other operating costs (supplies, G&A, etc.) are higher than 2019
Wisconsin restaurants took a number of actions in recent months as a result of higher costs:
- 94% of restaurants increased menu prices, while 73% changed the food and beverage items that it offered on the menu
- 59% of restaurants reduced hours of operation on days that it is open, while 42% closed on days that it would normally be open
- 39% of operators say they postponed plans for expansion
- 36% of operators say they stopped operating at full capacity
- 33% of restaurants cut staffing levels, while 14% postponed plans for new hiring
- 23% of operators say they incorporated more technology into their restaurant
- 11% of operators say they eliminated third-party delivery

Profitability is down from pre-pandemic levels

Despite the wide variety of mitigating actions taken to address higher costs, the vast majority of Wisconsin restaurants are less profitable now than they were before the pandemic.
- 75% of Wisconsin operators say their restaurant is less profitable now than it was in 2019 before the pandemic. Only 10% of operators say their restaurant is more profitable, while 15% say their profitability has remained about the same.

Click here for national results.

Source: National Restaurant Association, national survey of 4,200 restaurant operators conducted between July 14 and August 5, 2022

- END -

Joanne Palzkill from Draganetti's and Za51 Honored as Restaurateur of the Year

Tue, 19 Jul 2022 05:00:00 GMT

Joanne Palzkill, co-owner of Draganetti’s and Za 51 in the Eau Claire area, has been honored as the Restaurateur of the Year by the Wisconsin Restaurant Association. The Restaurateur of the Year (ROY) award is the industry’s top honor. Palzkill was announced as the winner in a surprise celebration at Florian Gardens Conference Center in Eau Claire on July 18^th.

Being part of a restaurant family since birth, Palzkill embodies true hospitality and the spirit of the restaurant industry. In 1951, her parents moved from Chicago to Northern Wisconsin. They slowly transformed their home, which had previously been a summer home of the Chicago Police Commissioner, into a business and perfected a recipe for pizza dough. All of the children worked in the business side by side with their parents.

After high school, having worked all her life up to that point in the restaurant industry, Palzkill was convinced that she wanted to do something else. She attended UW Eau Claire and graduated with an accounting degree. After working at a CPA firm for a year, Palzkill realized that she really missed the wonderful, crazy restaurant business: the people, the chaos, the immediate feedback and the hospitality.

In 1981 Palzkill joined forces with her sister Claudia, her brother John and her mother Clara to open Draganetti’s, an authentic Italian restaurant, in Eau Claire. The restaurant continues the family tradition of serving homemade Italian dishes for over 50 years. The three siblings also own and operate their newest restaurant Za 51 Pizzeria in Altoona and the Enchanted Inn in Northern Wisconsin.

Palzkill has been an active and engaged member of the Wisconsin Restaurant Association for many years. She was chair of the WRA Board in 2020 and served on the board since 2012, which included seven years on the Executive Committee. As board chair during the COVID-19 pandemic, Palzkill led the association through an extremely challenging time for restaurants and the organization. She did numerous media interviews at the local, state and national levels and testified at state capitol hearings to tell the story of the devastating impact of the pandemic on restaurants. Her steady leadership helped the association and her fellow restaurateurs survive through challenging times.

A strong community leader, Palzkill has served on the board of directors for numerous community organizations including Chippewa Valley Technical College. She also has been an active mentor and supporter of the Eau Claire Memorial High School Culinary Arts Program as well as ProStart programs at high schools in her area.

- END -

Since 1933, the Wisconsin Restaurant Association has been dedicated to the success of the foodservice and hospitality industry.

WRA Regional Award Winners Announced

Mon, 11 Apr 2022 14:04:55 GMT

The Wisconsin Restaurant Association is excited to announce the winners of the Third Annual Regional Awards sponsored by Society Insurance. The Regional Awards recognize individuals from around the state for their contributions to the foodservice industry in Wisconsin.

Champion of Restaurant Entrepreneurship

Region 4
Mark Gold, Pizza Shuttle, Milwaukee
Mark's generosity is well-known and far-reaching from local college events, former employees initiatives and charity organizations. Mark displays exemplary leadership, still regularly working in the restaurant day to day. Pizza Shuttle has won numerous awards in the past 37 years including best pizza, Top 100 Independent Pizzerias in the US and many more.

Region 3
Sue Lamers, Grand Meridian, Appleton
Sue is continually looking for ways to keep the industry relevant. She takes the time to work with interns and teaches them her passion for serving others. Sue has committed countless time and effort into being part of our community and representing the restaurant industry in a positive way.

Region 5
Danielle Wheatman, Kalahari Resorts, Wisconsin Dells
Danielle has contributed to the success of the Kalahari for the past 12 years. This past year was no exception. She championed their team with the highest revenue in the past 21 years in one of the most difficult times in our lives. Dani loves a challenge, creates excellent experiences and treats her team with the utmost respect.

Best of the House – Back of the House

Region 1
Kathy Colon, Draganetti's Ristorante, Eau Claire
Kathy has a continuous positive attitude, great work ethic and a welcoming company culture. She loves being creative, sharing amazing food recipes and has found a way to increase our kitchen staff and improve the work environment drastically.

Region 5
Chris Ott, Fireside Theatre, Fort Atkinson
Chris always finds a way to make tough situations work. When the Fireside Theatre was forced to close in March 2020, he found a way to bring in revenue by implementing on online ordering platform that worked smoothly with the kitchen staff. Chris truly does whatever is needed.

Best of the House – Front of the House

Region 4
Abby Veitch, Summerfest/Milwaukee World Festival, Milwaukee
Abby spearheaded the spirits program and elevated the beverage experience at the American Family Insurance Amphitheater. She enjoys making memorable food and beverage experiences for her guests.

INNOVATION AWARD - WE HAVE A TIE!

Ryan and Kristi Klopcic, Fireside Theatre, Fort Atkinson
With the impact of the pandemic, Ryan and Kristi needed to make use of the existing inventory. The gift shop began to offer online shopping while the restaurant side of things needed to figure out "to go" service for the first time while still living up to high-quality standards. The entire management staff was moved to positions they were not used to but all persevered under Ryan and Kristi's leadership. Stage managers ran curbside pickup, IT managers and accountants assisted the chefs and washed dishes, the marketing manager promoted everything using only free platforms to help with costs. Once it was clear productions would be moved to the following year, the Fireside began a Summer Concert Series. With the concerts being smaller than the normal productions due to social distancing, they were able to try out a new concept that they had been considering pre-pandemic but were just never able to do it. Ryan and Kristi took a difficult situation, made changes and made things work to keep their business alive.

AND

Erin Vranas, Parthenon Gyros and Yips Yogurt Chips, Madison
Erin came up with an innovative idea and has grown it into a booming business. She took a hard look at the products Parthenon's specializes in - gyros and Greek yogurt - and created Yips Yogurt Chips. Yips are the first chips made from real probiotic Greek yogurt. Yips is currently found in 32 stores across the US. Nationally, Erin has been named one of 28 Your Leaders to Watch. Yips has also been featured in several magazines, QSR and Prepared Foods to name a couple. Erin's drive and unwillingness to let circumstances dictate success has led her to create a brand new product all while keeping Parthenon's up and running.

Visit the WRA website for more Information on these awards and a map of the regions.

- END -

Pulaski, Franklin, West Bend, Pewaukee, Janesville Craig and Badger High Schools Top Finishers in State ProStart Culinary and Hospitality Management Competitions

Tue, 22 Mar 2022 11:25:04 GMT

Thirteen high schools and 65 students put their culinary and management skills to the test at the ProStart^® Invitational on March 15, 2022 at Madison College.

Pulaski High School won first place in the Culinary Competition (instructor Liz Moehr). West Bend High School won second place (instructor Sally Heuer). Joseph A. Craig High School in Janesville won third place (instructor Sarah Wiskie).

Franklin High School won first place in the Management Competition (instructor Sarah Heinevetter). Pewaukee High School won second place (instructor Ryan Demers). Badger High School in Lake Geneva won third place (instructor Jamie Lutz).

The team from Badger High School in Lake Geneva won the Best Beef Entrée contest sponsored by the Wisconsin Beef Council. The team from Badger High School also won the Best Use of Chocolate Award sponsored by Cargill Cocoa and Chocolate.

The ProStart Invitational is a showcase of the young talent in Wisconsin’s growing foodservice industry. Thousands of dollars in scholarships was awarded to competition winners.

The winning team in each of the two competitions goes on to compete in the National ProStart Invitational in Washington, DC May 6-8, 2022.

The following high schools had teams participating in the Wisconsin ProStart Invitational Culinary Competition:

Badger (Lake Geneva)
Janesville Craig
Greendale
Franklin
Kimberly
Neenah
Northland Pines
Pewaukee
Plymouth
Pulaski
Waterford Union
Waunakee
West Bend

The following high schools had teams participating in the Wisconsin ProStart Invitational Management Competition:

Badger (Lake Geneva)
Franklin
Pewaukee

The Wisconsin ProStart Invitational is made possible by the generous support of these sponsors: Gordon Food Service, Culver's Foundation, Cargill Cocoa and Chocolate and the Wisconsin Beef Council.

When students meet academic standards, complete a checklist of competencies, and participate in at least 400 hours of a mentored work experience, they are awarded the ProStart National Certificate of Achievement that signifies they are well qualified to enter the industry workforce.

– END –

High School Students to Compete in State ProStart Competition

Mon, 14 Mar 2022 18:07:18 GMT

Thirteen schools and 65 high school students will put their culinary and management skills to the test in the ProStart^® Invitational at Madison College on March 15, 2022 from 10 am – 2 pm.

This competition is a showcase of the young talent in Wisconsin's growing foodservice industry. Thousands of dollars in scholarships will be awarded to competition winners. "We are so excited to hold this competition in person again where students are able to showcase their culinary and management skills, passion and creativity.” said Alex Vernon, ProStart Manager for the Wisconsin Restaurant Association Education Foundation. “The level of talent, energy and dedication of the high school students in this competition is truly extraordinary."

The winning team in each of the two competitions goes on to compete in the National ProStart Invitational May 6-8, 2022 in Washington, DC.

The Wisconsin ProStart Invitational is made possible by the generous support of these sponsors: Gordon Food Service, Culver's Foundation, Cargill Cocoa and Chocolate and the Wisconsin Beef Council.

The following high schools have teams participating in the Wisconsin ProStart Student Invitational Culinary Competition:

Badger (Lake Geneva)
Janesville Craig
Greendale
Franklin
Kimberly
Neenah
Northland Pines
Pewaukee
Plymouth
Pulaski
Waterford Union
Waunakee
West Bend

The following high schools have teams participating in the Wisconsin ProStart Student Invitational Management Competition:

Badger (Lake Geneva)
Franklin
Pewaukee

Jamie Lutz from Badger High School Honored as 2022 Wisconsin ProStart Educator of the Year

Wed, 02 Feb 2022 20:06:05 GMT

The Wisconsin Restaurant Association Education Foundation recently announced Jamie Lutz, Family and Consumer Science Teacher at Badger High School in Lake Geneva, as the 2022 Wisconsin ProStart^® Educator of the Year. The award recognizes an exceptional educator in Wisconsin who utilizes the ProStart program in their classroom.

Lutz has been a Family and Consumer Science educator for 15 years having taught at Westosha Central High School and is currently an educator at Badger High School in Lake Geneva. She has shown a strong commitment to Family and Consumer Science education in her roles as a foodservice educator, community leader and industry role model.

“Mrs. Jamie Lutz is very well-deserving of this commendation due to her extended contributions to culinary education, extracurricular programming and the ProStart Program,” according to Alex Vernon, ProStart Manager for the Wisconsin Restaurant Association Education Foundation. “Since Jamie’s tenure began at Badger High School in July of 2019, the Badger ProStart Program has grown to new levels.”

Lutz participates annually in the ProStart Invitational Culinary & Management Competition, giving her students an opportunity to practice the skills learned throughout her courses. Lutz provides her students with opportunities to engage in academic and career planning outside of the classroom by bringing students to ProStart Career & Industry Expos. She also actively prepares her students for industry success by providing ServSafe and Certificate of Achievement certifications.

A strong motivator for her students, Lutz encourages her students to compete in the ProStart Virtual Skills Challenges, with her students placing in the Top 3 of the Battle of the Brats, T-Shirt Design Contest, Cookie Decorating Contest, Plate-it-Up Challenge, TikTok Cook-Off, and ProStart Knowledge Bowl. She prioritizes industry connections for her students, establishing partnerships with local businesses and having her students participate in live and on-demand ProStart virtual learning sessions. For her master’s thesis, Jamie designed a framework for ProStart programs to create industry relationships.

As Wisconsin’s ProStart Educator of the Year, Lutz will be nominated to be a finalist for national awards given by the National Restaurant Association Educational Foundation.

The ProStart program, administered by the National Restaurant Association Educational Foundation (NRAEF) and state restaurant associations, is a curriculum designed to teach high school students the skills needed for a career in the restaurant and foodservice industry. Students also have the opportunity to participate in paid jobs where industry managers mentor them. When students meet academic standards, complete a checklist of competencies and participate in at least 400 hours of a mentored work experience, they are awarded the ProStart National Certificate of Achievement that signifies they are well qualified to enter the industry workforce.

With national and local support from industry members, educators, the NRAEF and state restaurant associations, ProStart reaches 140,000 students nationwide. The ProStart program in Wisconsin reaches over 6,500 students. For more information on the ProStart program, visit www.chooserestaurants.org.

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Omicron Variant Hit Restaurant Industry Hard Replenishing the RRF Forecast to Save more than 30,000 Jobs

Mon, 24 Jan 2022 21:02:26 GMT

New survey from National Restaurant Association shows 18,000 jobs in Wisconsin saved with first round of RRF Funding

Today, the Wisconsin Restaurant Association released new survey data highlighting the devastating impact the omicron variant has had so far. The survey also reveals the positive impact the Restaurant Revitalization Fund (RRF) had on the restaurant industry in Wisconsin. According to National Restaurant Association analysis, the first round of RRF funding saved more than 18,000 Wisconsin jobs and helped 95% of recipients of a grant stay in business.

In addition, the survey found:

Nearly 40% of restaurant operators who did not receive RRF grants feel it’s unlikely that they will stay in business beyond the pandemic without a grant.
87% of restaurant operators who applied for an RRF grant, but did not receive funding, said a future grant would enable them to retain or hire back employees.

“This highlights how impactful RRF replenishment would be. The National Restaurant Association estimates indicate that full replenishment of the RRF will save an additional 30,000 restaurant jobs in Wisconsin,” said Kristine Hillmer, President & CEO of the Wisconsin Restaurant Association. “The RRF was a critical lifeline to many, but far more remain on the sidelines, desperately looking for support amidst continued economic uncertainty. The decisions Congress could make in the coming weeks will be critical toward the future of the restaurants that are so proud to serve our communities.”

The restaurant industry was hit hard by the latest surge of COVID-19 cases caused by the omicron variant. Forced to adapt to deteriorating consumer confidence, restaurants reduced hours/days of operation and cut seating capacity, pivoting to off-premises dining with the end result being lower sales volumes in 2021 than in 2019.

Omicron variant negatively impacted business conditions in Wisconsin

The omicron variant led to a rapid deterioration in business conditions for restaurants in Wisconsin. 81% of restaurants experienced a decline in customer demand for indoor on-premises dining in recent weeks, as a result of the increase in coronavirus cases due to the omicron variant.
Wisconsin restaurants took a number of actions in recent weeks, as a result of the increase in coronavirus cases due to the omicron variant:
- 46% reduced hours of operation on days that it is open
- 39% closed on days that it would normally be open
- 17% reduced seating capacity
- 7% changed to only offering off-premises for a period of time
As a result, 68% of operators say business conditions for their restaurant are worse now than they were 3 months ago. Only 4% say business conditions improved during the last 3 months.
This was on top of the cumulative effects of nearly 2 years of pandemic-induced challenges:
- 59% of operators say their restaurant accumulated additional debt since the beginning of the COVID-19 outbreak in March 2020.
- 49% of operators say their restaurant fell behind on expenses since the beginning of the COVID-19 outbreak in March 2020.
- 72% of operators say their restaurant is less profitable now than it was before the beginning of the COVID-19 outbreak in March 2020.

The Wisconsin restaurant industry’s recovery is incomplete

A majority of restaurants have not experienced a complete sales recovery to pre-pandemic levels. 68% of operators say their sales volume in 2021 was lower than it was in 2019. Only 26% of operators reported a same-store sales increase between 2019 and 2021.
- Much of the sales growth in 2021 was driven by higher menu prices, as restaurant operators were forced to offset sharply rising costs throughout their restaurant. 88% of operators say their restaurant’s total costs (as a percent of sales) were higher in December 2021 than they were in December 2020. Only 4% of operators reported lower costs.
Customer traffic levels also remained below 2019 levels for most restaurants. 75% of operators say their customer traffic in 2021 was lower than it was in 2019. Only 21% of operators reported an increase in customer traffic between 2019 and 2021.

The Restaurant Revitalization Fund saved many businesses and jobs in Wisconsin

95% of RRF recipients said the grant made it more likely that they would be able to stay in business during the pandemic.
82% of RRF recipients said the grant helped them retain or hire back employees that would otherwise have been temporarily or permanently laid off.
- The National Restaurant Association estimates that over 18,000 restaurant jobs in Wisconsin were saved as a result of the initial round of Restaurant Revitalization Fund grants.
90% of RRF recipients said the grant helped them pay expenses or debt that had accumulated since the beginning of the COVID-19 outbreak in March 2020.
82% of RRF recipients said the grant was not sufficient to cover all of their lost sales since the beginning of the COVID-19 outbreak in March 2020.

A replenished Restaurant Revitalization Fund would save more businesses and jobs in Wisconsin

40% of restaurant operators that applied for an RRF grant but did not receive funding said it is unlikely that they will be able to stay in business beyond the pandemic, if they do not receive a grant through the Restaurant Revitalization Fund.
87% of restaurant operators that applied for an RRF grant but did not receive funding said a future grant would enable them to retain or hire back employees that would otherwise have been temporarily or permanently laid off.
- The National Restaurant Association estimates that future grants awarded after a full replenishment of the Restaurant Revitalization Fund will potentially save more than 30,000 restaurant jobs in Wisconsin that are currently at risk.

Source: National Restaurant Association, national survey of 4,200 restaurant operators conducted January 6-18, 2022

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Survey Regarding Current Impact of Pandemic on Wisconsin Restaurants

Tue, 18 Jan 2022 12:32:27 GMT

The National Restaurant Association conducted a survey of restaurant operators nationwide from November 16 – December 2, 2021. The information below reflects the results of the survey specifically for Wisconsin.

Restaurant Business Conditions

Although sales improved from the early months of the pandemic, business conditions remain challenging for many Wisconsin restaurants. Overall, 75% of restaurant operators say their total sales volume in October 2021 was higher than it was in October 2020. Only 11% of operators reported a same-store sales decline between October 2020 and October 2021.
However, when compared with October 2019 pre-pandemic levels, many Wisconsin operators say their sales were lower in October 2021. 45% of operators say their sales volume in October 2021 was lower than it was in October 2019. Only 37% reported higher sales compared to October 2019.
Business conditions deteriorated in recent months, according to many Wisconsin operators. 46% of operators say their restaurant experienced a decline in customer demand for indoor on-premises dining during the last 3 months.
Looking ahead to 2022, many restaurant operators do not expect a return to pre-pandemic sales levels. 30% of operators expect their 2022 sales volume will remain below 2019 levels. 49% of operators expect their 2022 sales volume will be above 2019 levels.
Looking further down the road, 17% of operators think it will be 7-12 months before business conditions return to normal for their restaurant; 34% think it will be more than a year. An additional 17% of operators say business conditions will never return to normal for their restaurant.

Restaurant Jobs

Although the industry added back many of the jobs lost during the pandemic, a majority of restaurants remain understaffed. 78% of Wisconsin operators say their restaurant currently does not have enough employees to support its existing customer demand.
Among restaurants that are currently understaffed, 77% of operators say their restaurant is more than 10% below necessary staffing levels. 29% say they are more than 20% below necessary staffing levels.

Costs Are Up – Profitability is Down

Restaurants are being impacted by disruptions in the supply chain. 100% of operators say their restaurant experienced supply delays or shortages of key food or beverage items during the past 3 months.
93% of operators say their total food costs (as a percent of sales) are higher than they were prior to the COVID-19 outbreak. Only 1% say their food costs make up a smaller proportion of sales.
71% of operators say their total labor costs (as a percent of sales) are higher than they were prior to the COVID-19 outbreak. Only 13% of operators say their labor costs declined as a percent of sales.
69% of operators say their total occupancy costs are higher than they were prior to the COVID-19 outbreak. Only 1% say their total occupancy costs are lower.
71% of operators say their profit margin is lower than it was prior to the COVID-19 outbreak. Only 11% of operators say their profit margin is higher.
Most operators do not expect their profitability to improve in 2022. Only 26% of operators think their restaurant will be more profitable in 2022 than it was in 2021. 30% expect to be less profitable in 2022.

Source: National Restaurant Association, national survey of 3,000 restaurant operators conducted November 16 – December 2, 2021

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Survey Regarding Current Impact of Pandemic on Wisconsin Restaurants

Thu, 30 Sep 2021 15:04:15 GMT

The National Restaurant Association conducted a survey of 4,000 restaurant operators nationwide from September 7-15, 2021. Although restaurant sales improved from the early months of the pandemic, business conditions remain far from normal for many Wisconsin restaurants. 70% of operators think it will be more than a year before business conditions return to normal for their restaurant. Eleven percent of operators say business conditions will never return to normal for their restaurant.

Wisconsin Results

Restaurant Business Conditions

Although restaurant sales improved from the early months of the pandemic, business conditions remain far from normal for many Wisconsin restaurants. Overall, 52% of Wisconsin operators say their total sales volume in August 2021 was higher than it was in August 2020. Only 35% of operators reported a same-store sales decline between August 2020 and August 2021.
When compared with August 2019 pre-pandemic levels, a majority of operators say their sales were lower in August 2021. 71% of Wisconsin operators say their sales volume in August 2021 was lower than it was in August 2019. Only 13% reported higher sales compared to August 2019.
Business conditions deteriorated in recent months, according to restaurant operators. 38% of Wisconsin operators say business conditions for their restaurant are worse now than they were 3 months ago. Only 16% say business conditions improved during the last 3 months.
The delta variant negatively impacted the restaurant industry in recent weeks. 68% of operators say their restaurant experienced a decline in customer demand for indoor on-premises dining in recent weeks, as a result of the increase in coronavirus cases due to the delta variant.
Most Wisconsin restaurant operators do not expect a return to normal business conditions any time soon. 15% of operators think it will be 7-12 months before business conditions return to normal for their restaurant, while 70% think it will be more than a year. An additional 11% of operators say business conditions will never return to normal for their restaurant.

Restaurant Jobs

Although the industry added back many of the jobs lost during the pandemic, a majority of restaurants remain understaffed. 93% of Wisconsin operators say their restaurant currently does not have enough employees to support its existing customer demand.
Among restaurants that are currently understaffed, 85% of operators say their restaurant is more than 10% below necessary staffing levels. 41% say they are currently more than 20% below necessary staffing levels.

Costs Are Up – Profitability is Down

89% of operators say their total food costs (as a percent of sales) are higher than they were prior to the COVID-19 outbreak. Only 4% say their food costs make up a smaller proportion of sales.
78% of operators say their total labor costs (as a percent of sales) are higher than they were prior to the COVID-19 outbreak. Only 11% of operators say their labor costs declined as a percent of sales.
67% of operators say their total occupancy costs are higher than they were prior to the COVID-19 outbreak. None say their total occupancy costs are lower.
81% of Wisconsin operators say their profit margin is lower than it was prior to the COVID-19 outbreak. Only 4% of operators say their profit margin is higher.
Many Wisconsin operators also reported a deterioration of profitability during the last few months. 48% of operators say their restaurant is less profitable now than it was 3 months ago. Only 11% of operators say their restaurant is more profitable now than it was 3 months ago.

Source: National Restaurant Association, national survey of 4,000 restaurant operators conducted September 7-15, 2021

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Dave and Vicki Flannery Honored as WRA Restaurateurs of the Year

Fri, 30 Apr 2021 14:48:14 GMT

Dave and Vicki Flannery, owners and operators of Apple Holler Orchard and Restaurant in Sturtevant, were honored as the Restaurateurs of the Year by the Wisconsin Restaurant Association. The Restaurateur of the Year (ROY) award is the industry’s top honor. The Flannerys were announced as the winners in a surprise celebration at Apple Holler on April 26th.

The Restaurateur of the Year award is given to a restaurant operator (or couple) who demonstrates participation and service to the restaurant association, success within their own restaurant and contributions to their community. The winner is selected at a private meeting of past Restaurateur of the Year recipients and is kept a secret until the official announcement.

In 1987, newlyweds Dave and Vicki Flannery bought the abandoned orchard that is part of what is known as Apple Holler. They proceeded to refurbish the old milking barn and transformed it into the cozy red barn restaurant that has been crafting delicious bakery and mouth-watering, down-home cooking ever since. The Flannerys went on to plant thousands of apple, peach and pear trees, as well as a pumpkin patch, turning this working farm into a business that has flourished ever since.

While growing this small family farm and business, Dave and Vicki also focused on growing their family, raising five children who would all go on to work, play and make many childhood memories at Apple Holler.

Apple Holler has grown and changed throughout the years, with many families and friends creating memories and special moments. Today, you will find a 78-acre orchard with more than 30,000 thriving fruit trees, offering over 40 different varieties of apples, peaches and pears. They host fruit and pumpkin picking, hayrides, school field trips, family farm excursions, holiday parties, fundraisers, horse drawn sleigh rides in the winter, seasonal picnics and mazes - while still serving breakfast, lunch and dinner at the restaurant year round.

Dave and Vicki have been involved with the Wisconsin Restaurant Association for many years offering their support for the association and the restaurant industry in countless ways. They regularly attend WRA’s Restaurant Advocacy Day every year where they advocate for the restaurant industry by meeting with our state’s leaders at the capitol in Madison. They also traveled to Washington DC five times to attend the National Restaurant Association’s Public Affairs conference where they discussed critical issues affecting the restaurant industry with our state’s national leaders. Dave Flannery has served on the Wisconsin Restaurant Association Board of Directors since 2002 and led the Board as Chair in 2019. In the Fall of 2019, Dave and Vicki held the Orchard & Farm to Fork Fundraiser at Apple Holler which raised funds for WRA Restaurant Advocacy Fund, the WRA Education Foundation and local charities. Dave was named the Southeast Chapter’s Outstanding Restaurateur of the Year in 2005 having served for many years at the local chapter level. Dave also serves on the board of directors of the Wisconsin Apple Growers Association and has volunteered on the audit committee of North Cape Lutheran Church.

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Since 1933, the Wisconsin Restaurant Association has been dedicated to the success of the foodservice and hospitality industry.

Survey Regarding Current Impact of Pandemic on Wisconsin Restaurants

Wed, 21 Apr 2021 15:43:55 GMT

The National Restaurant Association conducted a survey of 2,500 restaurant operators nationwide from April 1 - 14, 2021. The results show that although total sales trended higher in recent weeks, business conditions remain far from normal for many Wisconsin restaurants.

Wisconsin Results

Restaurant Business Conditions

Although total sales trended higher in recent weeks, business conditions remain far from normal for many Wisconsin restaurants. Overall, 71% of restaurant operators say their total sales volume in March 2021 was lower than it would normally be in the absence of COVID-19. Only 13% of operators reported higher-than-normal sales during the month, while 16% say their sales were close to normal in March.
On average across all Wisconsin survey respondents, sales were 21% below normal levels in March 2021.
Wisconsin restaurant operators have a mixed outlook for sales growth during the next three months. 51% of operators expect their average sales during the next three months (April – June) will be higher than it was in March 2021. 19% think their average sales will be lower during the next 3 months, while 30% expect their sales will be about the same as it was in March.

Restaurant Jobs

Restaurants continued to restore some of the jobs lost during the pandemic in recent weeks, but overall staffing levels remain well below normal. 83% of Wisconsin operators say their current staffing level is lower than what it would normally be in the absence of COVID-19. 45% of operators are currently more than 20% below normal staffing levels.
Most restaurant operators do not expect a return to normal staffing any time soon. Among restaurant operators that are currently below normal staffing levels, 27% think it will be 7-12 months before staffing levels return to normal for their restaurant. 17% think it will take more than a year to return to normal staffing levels. 12% of operators say staffing levels will never return to normal for their restaurant.
83% of operators say they currently have job openings that are difficult to fill, and most do not expect labor challenges to ease after the pandemic is over. In fact, 88% of operators say recruiting and retaining employees will likely be more difficult after the pandemic is over than it was before the pandemic started.

Costs Are Up – Profit is Down

Food, labor and occupancy costs are the largest line items for restaurants – combining to account for roughly 70 cents of every dollar of sales during normal times. For a majority of restaurant operators, these 3 categories are making up a larger share of sales than they did before the pandemic.
- 68% of operators say their total food costs (as a percent of sales) are higher than they were prior to the COVID-19 outbreak. Only 7% say their food costs make up a smaller proportion of sales.
- 54% of operators say their total labor costs (as a percent of sales) are higher than they were prior to the COVID-19 outbreak. 22% of operators say their labor costs declined as a percent of sales.
- 52% of operators say their total occupancy costs are higher than they were prior to the COVID-19 outbreak. Only 9% say their total occupancy costs are lower.
For the vast majority of restaurant operators, profitability is down from pre-pandemic levels. 79% of Wisconsin operators say their profit margin is lower than it was prior to the COVID-19 outbreak. Only 8% of operators say their profit margin is higher.

Source: the National Restaurant Association provided the results above for Wisconsin restaurants who completed their national survey of restaurant operators conducted April 1-14, 2021.

National Results

Restaurant Business Conditions

Although total sales trended higher in recent weeks, business conditions remain far from normal for most restaurants. Overall, 65% of restaurant operators say their total sales volume in March 2021 was lower than it would normally be in the absence of COVID-19. Only 19% of operators reported higher-than-normal sales during the month, while 16% say their sales were close to normal in March.
On average across all survey respondents, sales were 19% below normal levels in March 2021.
Restaurant operators have a mixed outlook for sales growth during the next three months. 44% of operators expect their average sales during the next three months (April – June) will be higher than it was in March 2021. 21% think their average sales will be lower during the next 3 months, while 35% expect their sales will be about the same as it was in March.

Restaurant Jobs

Restaurants continued to restore some of the jobs lost during the pandemic, but overall staffing levels remain well below normal. 84% of operators say their current staffing level is lower than what it would normally be in the absence of COVID-19. 47% of operators are currently more than 20% below normal staffing levels.
Most restaurant operators do not expect a return to normal staffing any time soon. Among restaurant operators that are currently below normal staffing levels, 28% think it will be 7-12 months before staffing levels return to normal for their restaurant. 20% think it will take more than a year to return to normal staffing levels. 10% of operators say staffing levels will never return to normal for their restaurant.
82% of operators say they currently have job openings that are difficult to fill, and most do not expect labor challenges to ease after the pandemic is over. In fact, 90% of operators say recruiting and retaining employees will likely be more difficult after the pandemic is over than it was before the pandemic started.

Costs Are Up – Profit is Down

Food, labor and occupancy costs are the largest line items for restaurants – combining to account for roughly 70 cents of every dollar of sales during normal times. For a majority of restaurant operators, these 3 categories are making up a larger share of sales than they did before the pandemic.
67% of operators say their total food costs (as a percent of sales) are higher than they were prior to the COVID-19 outbreak. Only 8% say their food costs make up a smaller proportion of sales.
58% of operators say their total labor costs (as a percent of sales) are higher than they were prior to the COVID-19 outbreak. 23% of operators say their labor costs declined as a percent of sales.
52% of operators say their total occupancy costs are higher than they were prior to the COVID-19 outbreak. Only 10% say their total occupancy costs are lower.
For the vast majority of restaurant operators, profitability is down from pre-pandemic levels. 76% of operators say their profit margin is lower than it was prior to the COVID-19 outbreak. Only 9% of operators say their profit margin is higher.

Source: National Restaurant Association, national survey of 2,500 restaurant operators conducted April 1-14, 2021

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In a Year of Loss, the Wisconsin Restaurant Association Supported Local Restaurants with Wins Large and Small

Tue, 23 Mar 2021 05:00:00 GMT

WRA continues to fight for the resources needed to rebuild in 2021 and beyond

One year into the pandemic, the Wisconsin Restaurant Association is celebrating the significant accomplishments both local and national that, in the face of enormous loss, supported the Wisconsin restaurant industry and built a foundation for rebuilding in 2021. The accomplishments of the last year have been both large and small, providing access to a myriad of resources that restaurants of all types have used to survive and on which they can continue to rely for recovery.

“Restaurants are the cornerstone of every community, which is why the pandemic’s damage has been so personally felt across Wisconsin,” said Kristine Hillmer, President & CEO. “We have been committed to standing next to local restaurants throughout this crisis. We worked closely with our partners at the National Restaurant Association and the National Restaurant Association Educational Foundation to advocate for relief programs. Our relentless efforts helped secure a variety of options for every Wisconsin restaurant.”

The Wisconsin Restaurant Association and the National Restaurant Association united the industry to be the voice of every restaurant in addressing their many needs at all levels of government. Together, they distributed training and operating guidance, communicated safety efforts to customers, and supported industry employees during the hardest days of the pandemic.

TOP ACCOMPLISHMENTS INCLUDE:

Conceiving the $28.6 billion Restaurant Revitalization Fund
The Restaurant Revitalization Fund (RRF) is based on the Senate version of the RESTAURANTS Act and the original plan posed by the National Restaurant Association in March, 2020. This fund will help the hardest hit small and medium-sized restaurants kick-start their recovery. The WRA is committed to helping all eligible restaurant owners prepare to successfully apply for RRF grants.

Securing access to $72+ billion in Paycheck Protection Program (PPP) loans
At a time when restaurants were most in need of capital, the Wisconsin Restaurant Association partnered with the National Restaurant Association to secure expanded access to forgivable loans on two occasions and to refine the program to meet the specific needs of restaurants.

Saving restaurants $15.7 billion with PPP deductibility
Restaurant operators who used their PPP loans to pay qualified expenses didn’t have to worry about surprise federal tax bills because the Wisconsin Restaurant Association and the National Restaurant Association got this loophole fixed at both the federal and state levels.

Providing business liability protection
WRA worked to get state legislation passed to protect businesses from frivolous lawsuits due to COVID-19 – one of the first states to do so.

Designing free COVID-19 ServSafe training modules
The safety experts from the Association’s ServSafe training program immediately stepped in to create much needed COVID-19 training. The free courses have been accessed more than 1.3 million times.

Establishing a $21.5 million Restaurant Employee Relief Fund
The National Restaurant Association Educational Foundation partnered with celebrity chef Guy Fieri to establish the Restaurant Employee Relief Fund (RERF), which provided grants to more than 43,000 restaurant employees.

Creating the first COVID-19 operating guidance and resources for all restaurants
The WRA, along with the Association’s ServSafe training teams, stepped up to provide restaurants of all sizes with pandemic operating best practices. The COVID Resources continues to be updated as new science-based information becomes available.

Increasing consumer confidence in on-premises dining with statewide and national TV campaigns
The Wisconsin Restaurant Association created the Ready to Serve Safely Campaign and partnered with the National Restaurant Association on consumer ad campaigns welcoming diners back to their favorite local restaurants, highlighting the health and safety practices operators and employees are implementing.

Educating with the Ready to Serve Safely program
Consumers in Wisconsin can look for the Ready to Serve Safely and/or ServSafe Dining Commitment logos to know that the restaurant is committed to the program’s health and safety best practices and adhering to operating guidance.

Expanding ERTC to support employment
Employee Retention Tax Credits (ERTC) are key tax benefits used by many restaurants. Because of a change pursued by the Wisconsin Restaurant Association and the National Restaurant Association, restaurants can now receive up to $19,000 per eligible employee in ERTC across 2020 and 2021.

Securing We’re all In Grants
Helped secure $64 million in state funding for small and medium sized restaurants and bars.

Ordering up cocktails to-go
The WRA is working to allow cocktails-to-go, securing this lifeline already allowed in 32 states and D.C. This proposal has passed the State Assembly and is currently being debated in the Senate. It will be one of the most significant changes to alcohol laws since Prohibition.

“We’ve lost 110,000 restaurants nationwide to the pandemic so far, but the combined efforts of the innovative and hard-working restaurant owners and employees in every community, along with these many accomplishments, may have kept our losses from being far greater,” said Tom Bené, President & CEO of the National Restaurant Association and CEO of the National Restaurant Association Educational Foundation. “While we don’t expect the industry to fully recover this year, the National Restaurant Association and our state restaurant association partners will continue to aggressively pursue the necessary resources to rebuild the industry. Restaurants are an essential part of all our lives, and in the coming year we look forward to welcoming friends and families back to our tables.”

The latest information about how Wisconsin restaurants are rebuilding is updated regularly on www.wirestaurant.org.

###

About the Wisconsin Restaurant Association
The Wisconsin Restaurant Association is one of the largest trade associations in the state with over 7,000 member locations throughout Wisconsin. The mission of the Wisconsin Restaurant Association is dedicated to the success of the Foodservice and Hospitality Industry. The Association advocates on behalf of the restaurant industry, provides a voice for the restaurant industry to consumers and the media and provides access to information and services to help members better run their businesses. WRA represents the entire foodservice industry which includes over 16,000 licensed food service establishments.

About the National Restaurant Association
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 1 million restaurant and foodservice outlets and a workforce of 15.6 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We sponsor the industry's largest trade show (National Restaurant Association Show); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF's ProStart). For more information, visit Restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.

Survey Shows Devastating Impact of Pandemic on Restaurants Continues

Tue, 02 Mar 2021 06:00:00 GMT

Devastating Impact of COVID-19 on Wisconsin Restaurants Continues

The National Restaurant Association conducted a survey of 3,000 restaurant operators nationwide from February 2-10, 2021. The results for the state of Wisconsin show that restaurants are still struggling to survive the impacts of the pandemic with many restaurants believing that it will be 7-12 months before business conditions return to normal for their restaurant.

Wisconsin Results

Restaurant Business Conditions

Consumer spending in Wisconsin restaurants remained well below pre-pandemic levels in January. Overall, 83% of restaurant operators say their total dollar sales volume in January was lower than it was in January 2020. Only 9% of operators reported higher sales in January. Overall, sales were down 30% between January 2020 and January 2021.
With on-premises capacity limited during the last several months, restaurant operators had no choice but to focus on their off-premises business. While many restaurants saw off-premises sales rise, it wasn’t nearly enough to make up for their lost on-premises sales. Among Wisconsin operators who say their off-premises business increased compared to pre-COVID levels, 69% say their higher off-premises sales have made up less than 30% of their lost on-premises sales.
Most restaurant operators do not expect business conditions to improve during the next several weeks. Only 12% of Wisconsin operators expect their sales in February and March to be higher than it was in January. Fifty percent of operators think their sales will decline in February and March from January's levels.
Looking further down the road, most restaurant operators do not expect a return to normal business conditions any time soon. Thirty-three percent of operators think it will be 7-12 months before business conditions return to normal for their restaurant, while 29% think it will be more than a year. An additional 12% of operators say business conditions will never return to normal for their restaurant.
For many restaurants, additional actions from the federal government will be critical to their business surviving beyond a few weeks. Thirteen percent of Wisconsin operators say they will 'probably' or 'definitely' be closed within 3 months if there are no additional relief packages from the federal government.

Restaurant Jobs

Deteriorating business conditions led to additional job losses in recent weeks, with 29% of Wisconsin operators saying they laid off or furloughed employees in December or January.
Although many restaurants added back employees after the initial lockdowns, overall staffing levels remain well below normal. Eighty-three percent of Wisconsin operators say their current staffing level is lower than what it would normally be in the absence of COVID-19. Forty-three percent of operators are currently more than 20% below normal staffing levels.
With future business conditions remaining uncertain, most operators do not plan to expand payrolls in the near term. Only 8% of Wisconsin operators expect their restaurant’s staffing levels to be higher in February and March than it was in January. Seventeen percent of operators expect their staffing levels to decline in February and March.

Charitable Activities

Even in the midst of the most challenging business conditions in history, the philanthropic spirit of the restaurant industry remained intact. Seventy-six percent of Wisconsin operators say their restaurant business made a charitable contribution (such as cash, food, space, in-kind or volunteering) since the COVID-19 outbreak in March 2020.

Source: National Restaurant Association, national survey of 3,000 restaurant operators conducted February 2-10, 2021

National Results

Restaurant Business Conditions

Consumer spending in restaurants remained well below pre-pandemic levels in January. Overall, 77% of restaurant operators say their total dollar sales volume in January was lower than it was in January 2020. Only 13% of operators reported higher sales in January. Overall, sales were down 26% between January 2020 and January 2021.
With on-premises capacity limited during the last several months, restaurant operators had no choice but to focus on their off-premises business. While many restaurants saw off-premises sales rise, it wasn’t nearly enough to make up for their lost on-premises sales. Among restaurant operators who say their off-premises business increased compared to pre-COVID levels, 65% say their higher off-premises sales have made up less than 30% of their lost on-premises sales.
Most restaurant operators do not expect business conditions to improve during the next several weeks. Only 18% of operators expect their sales in February and March to be higher than it was in January. Forty-one percent of operators think their sales will decline in February and March from January's levels.
Looking further down the road, most restaurant operators do not expect a return to normal business conditions any time soon. Thirty-two percent of operators think it will be 7-12 months before business conditions return to normal for their restaurant, while 29% think it will be more than a year. An additional 10% of operators say business conditions will never return to normal for their restaurant.
For many restaurants, additional actions from the federal government will be critical to their business surviving beyond a few weeks. Fourteen percent of restaurant operators say they will 'probably' or 'definitely' be closed within 3 months if there are no additional relief packages from the federal government.

Restaurant Jobs

Deteriorating business conditions led to additional job losses in recent weeks, with 29% of operators saying they laid off or furloughed employees in December or January.
Although many restaurants added back employees after the initial lockdowns, overall staffing levels remain well below normal. Eighty percent of operators say their current staffing level is lower than what it would normally be in the absence of COVID-19. Forty-one percent of operators are currently more than 20% below normal staffing levels.
With future business conditions remaining uncertain, most operators do not plan to expand payrolls in the near term. Only 14% of operators expect their restaurant’s staffing levels to be higher in February and March than it was in January. Twelve percent of operators expect their staffing levels to decline in February and March.

Charitable Activities

Even in the midst of the most challenging business conditions in history, the philanthropic spirit of the restaurant industry remained intact. Seventy-five percent of operators say their restaurant business made a charitable contribution (such as cash, food, space, in-kind or volunteering) since the COVID-19 outbreak in March 2020.

Source: National Restaurant Association, national survey of 3,000 restaurant operators conducted February 2-10, 2021

- END -

Wisconsin Restaurant Association Supports Workforce Development in State Budget Priorities

Mon, 15 Feb 2021 06:00:00 GMT

The Wisconsin Restaurant Association is encouraged to see that workforce development is a priority and included in Governor Evers’ budget priorities.

The restaurant and hospitality sector has many training options available and the WRA is ready to be a partner in helping develop skills needed to be successful in our industry. Attracting and retaining staff was a key concern prior to the pandemic and will be moving forward as the economy starts to recover from the Coronavirus pandemic.

- END -

Promoting Restaurants that are Ready to Serve Safely

Mon, 30 Nov 2020 06:00:00 GMT

For the past eight months, restaurants have fought hard to keep their businesses open and afloat during a relentless pandemic. Restaurants have risen to the challenge by transitioning their business models, investing in protective equipment, rearranging tables for social distancing and implementing new sanitation protocols. Restaurants have shown ingenuity, persistence and creativity to adapt to an ever changing landscape. Throughout it all, most restaurants have taken the health of customers and employees seriously, adhering to public health guidelines and government mandates.

“It’s important to highlight that so many restaurants are doing everything right to ensure the safety of their customers and their teams,” says Kristine Hillmer, President & CEO of the Wisconsin Restaurant Association. “Restaurants are being unfairly targeted as possible spreaders of COVID-19, when in reality there is no data that points to individuals being more likely to contract the virus when going to a restaurant.”

Because the survival of so many restaurants is at stake, the Wisconsin Restaurant Association is launching a statewide public awareness campaign to educate the public about what restaurants are doing to keep their customers and employees safe during the pandemic.

The “Ready to Serve Safely” campaign showcases those restaurants who are committed to employee and customer safety by following best practices for COVID-19 mitigation.

To participate, Wisconsin Restaurant Association member restaurants must sign the “Ready to Serve Safely” commitment and follow specific safety protocols and compliance criteria which include:

Follow FDA, CDC and EPA COVID-19 guidelines
Adhere to Wisconsin and local health department orders or mandates
Provide employee training on food safety, sanitation and COVID-19 mitigation practices
Adhere to the Wisconsin Restaurant Association pandemic guidance

Restaurants receive a detailed list of criteria that outlines all requirements for participation.

Participating restaurants will be listed in the online Ready to Serve Safely directory of Wisconsin Restaurants at safediningwisconsin.com. The directory will be promoted to diners looking for restaurants who have invested in their safety. Promotions include digital, television and radio ads statewide as well as a social media campaign. The public awareness campaign is made possible by TRAVEL grant funds in partnership with the Wisconsin Department of Tourism.

Participation in the Ready to Serve Safely program is available to members of the Wisconsin Restaurant Association.

The campaign also seeks to rally public support for restaurants as they face even more challenges going into the winter months. “We have seen an outpouring of concern from the public for the plight of restaurants,” according to Hillmer. “We are asking customers to support their local restaurants in whatever way they feel comfortable, whether it’s dine in, carryout, curbside, delivery or drive through. Restaurants are not going to revive and survive without support of their customers and their communities.”

Visit safediningwisconsin.com for more information on the Ready to Serve Safely program.

Devastating Impact of COVID-19 on Wisconsin Restaurants

Tue, 15 Sep 2020 05:00:00 GMT

The National Restaurant Association recently completed a nationwide survey of restaurant owners and operators in their ongoing assessment to provide data-driven updates on the state of the restaurant industry due to the pandemic. 3,500 restaurant operators were surveyed from August 26 – September 1, 2020. The results are stark for Wisconsin and nationally.

Wisconsin Results

Restaurant Business Conditions

Consumer spending in restaurants remained well below normal levels in August. Eighty-five percent of Wisconsin restaurant operators say their total dollar sales volume in August was lower than it was in August 2019. Overall, sales were down 36 percent on average.
Even though sales were significantly lower for most restaurants, it doesn’t mean their costs also fell proportionally. Fifty-three percent of Wisconsin operators say their restaurant’s total operational costs (as a percent of sales) are higher than they were prior to the COVID-19 outbreak. Only 23 percent of operators say their costs are lower, as a percent of sales.
With on-premises dining capacity limited, off-premises is increasingly important for restaurants. Seventy-four percent of operators say off-premises sales currently represents a higher proportion of their total business than it did prior to the COVID-19 outbreak.
Twenty-eight percent of Wisconsin operators say business conditions in August were worse than they were in July, while only 10 percent say business conditions improved in August.
Sixty-eight percent of Wisconsin operators say they don’t expect their restaurant’s sales to return to pre-coronavirus levels within the next six months.
Thirty-three percent of Wisconsin operators say it is unlikely their restaurant will still be in business six months from now, if business conditions continue at current levels.
Thirty-seven percent of operators say it is unlikely their restaurant will still be in business six months from now, if there are no additional relief packages from the federal government.

Restaurant Jobs

Although many restaurants added back employees as restrictions were partially lifted in recent months, overall staffing levels remain well below normal. On average, Wisconsin restaurant operators say their current staffing levels are only 71 percent of what they would typically be in the absence of COVID-19.
In the weeks following the initial rehiring surge that occurred in May and June, restaurant staffing trends were mixed. Forty percent of restaurant operators say they added employees in July and August, while 15 percent say they laid off or furloughed employees in July and August.
Twenty-nine percent of Wisconsin restaurant operators say they plan to add more employees during the next 30 days, while 26 percent say they anticipate laying off or furloughing more employees during the next 30 days.
Overall, 44 percent of Wisconsin restaurant operators do not expect their staffing levels to return to pre-coronavirus levels within the next six months.

National Results

Restaurant Business Conditions

Consumer spending in restaurants remained well below normal levels in August. Eighty-two percent of restaurant operators say their total dollar sales volume in August was lower than it was in August 2019. Overall, sales were down 34 percent on average.
Even though sales were significantly lower for most restaurants, it doesn’t mean their costs also fell proportionally. Sixty percent of operators say their restaurant’s total operational costs (as a percent of sales) are higher than they were prior to the COVID-19 outbreak. Only 18 percent of operators say their costs are lower, as a percent of sales.
With on-premises dining capacity limited, off-premises is increasingly important for restaurants. Seventy-one percent of operators say off-premises sales currently represents a higher proportion of their total business than it did prior to the COVID-19 outbreak.
Thirty-one percent of restaurant operators say business conditions in August were worse than they were in July, while only 14 percent say business conditions improved in August.
Sixty-two percent of operators say they don’t expect their restaurant’s sales to return to pre-coronavirus levels within the next six months.
Thirty-eight percent of operators say it is unlikely their restaurant will still be in business six months from now, if business conditions continue at current levels.
Forty percent of operators say it is unlikely their restaurant will still be in business six months from now, if there are no additional relief packages from the federal government.

Restaurant Jobs

Although many restaurants added back employees as restrictions were partially lifted in recent months, overall staffing levels remain well below normal. On average, restaurant operators say their current staffing levels are only 71 percent of what they would typically be in the absence of COVID-19.
In the weeks following the initial rehiring surge that occurred in May and June, restaurant staffing trends were mixed. Forty-two percent of restaurant operators say they added employees in July and August, while 19 percent say they laid off or furloughed employees in July and August.
Thirty percent of restaurant operators say they plan to add more employees during the next 30 days, while 20 percent say they anticipate laying off or furloughing more employees during the next 30 days.
Overall, 38 percent of restaurant operators do not expect their staffing levels to return to pre-coronavirus levels within the next six months.

Source: National Restaurant Association, national survey of 3,500 restaurant operators conducted August 26 – September 1, 2020

- END -

Restaurants Re-opening Safely

Mon, 08 Jun 2020 05:00:00 GMT

Wisconsin restaurants have been waiting in anticipation for the Wisconsin Supreme Court ruling on the Governor’s Safer at Home order. Now that the Safer at Home extension via Emergency Order 28 has been struck down, there are many questions that need to be answered. Can restaurants re-open? Should they re-open? What is the best way to re-open?

“The Wisconsin Restaurant Association cautions restaurant operators to carefully open if they feel it is right for their business and their community,” said Kristine Hillmer, President & CEO of the Wisconsin Restaurant Association. “Of paramount concern is the need to mitigate the risk of spread and build confidence in their customers.”

The situation is still very fluid and things can change very quickly. Local health departments (counties and municipalities) can legally issue their own emergency order to continue Safer at Home provisions within their area. Restaurants need to keep an eye on what’s going on in their county to ensure they are not in violation of local mandates, opening them up to fines and license revocation.

On the flip side, customers need to make decisions on what they think is best for them depending upon their area of the state and personal situation. We ask that customers be patient and understanding as restaurants try to make decisions that are best for their business, their employees, their customers and their communities. This has been an extremely difficult situation for restaurant owners who sincerely want to do what’s best for everyone involved.

“This has been an extremely difficult situation for restaurant owners who sincerely want to do what’s best for everyone involved,” said Hillmer. “That’s why the WRA has developed the Wisconsin Promise program and other helpful resources.”

The Wisconsin Restaurant Promise

In partnership with the Wisconsin Restaurant Association and health officials across the State, restaurant owners and operators can make commitments to earn the Wisconsin Restaurant Promise endorsement during the COVID-19 recovery period. This document has also been synched with the guidelines put out by the Wisconsin Economic Development Corporation (WEDC).

The Restaurant Promise asks restaurants to make the following commitments to protect their employees and customers:

Continue to be a leader in food safety and sanitation practices where all of our team is trained in safe food handling practices and a Certified Food Protection Manager is scheduled for every shift.
All staff will pass a health check or complete a health survey prior to each shift.
All indoor and outdoor seating options will comply with the appropriate social distancing guidelines.
Make hand sanitizer or hand washing stations available upon entry and exit.
Clean and sanitize common areas regularly.
Clean and sanitize all tables and chairs after every use.
Place settings, utensils, menus, and condiments will either be single-use or will be cleaned and sanitized after every use.
Post the Wisconsin Restaurant Promise at our entrances so everyone understands the steps we must all take to keep our communities safe.

“When customers see the Wisconsin Restaurant Promise endorsement, they can be certain that the restaurant is taking all necessary steps to protect their employees and customers and is committed to playing a leadership role in protecting their communities,” according to Hillmer.

Additional Re-opening Resources

The Wisconsin Restaurant Association has additional resources on their website to help restaurant operators navigate restaurant re-opening including:

Re-opening checklist
Free food safety training
Guidance on glove and mask use
Research on consumer attitudes about post-pandemic dining
Social distancing reminder posters
Hand washing posters
Links to the WEDC Guidelines

- END -

Wisconsin Restaurants Still Serving Great Food

Thu, 26 Mar 2020 05:00:00 GMT

Countless restaurants in Wisconsin are adapting to the current COVID-19 crisis by offering delivery, drive-through, takeout and curbside services to ensure that people can still get great tasting food if they need or want it. Restaurants that already had these options in place are ramping up those services while other restaurants are adding delivery, takeout or curbside services to avoid closing entirely.

The Wisconsin Restaurant Association created an online listing of over 1,000 restaurants and other foodservice businesses who are currently offering delivery, takeout, curbside or delivery services to their customers. It also includes a listing of restaurants that are temporarily closed. Visit wirestaurant.org/wisconsineats for the online listing.

Restaurants around the state can ask to be added to the listing by completing an online form at wirestaurant.org.

“We’ve heard from so many people that want to support their favorite local restaurants and help them survive these difficult times,” said Kristine Hillmer, President & CEO of the Wisconsin Restaurant Association, noting that the economic impact of COVID-19 to restaurants and their employees is devastating. “The best way to support restaurants is to order takeout or delivery as much as you can – and enjoy some great food while you’re at it. We also encourage buying gift cards to use when dining rooms open up again” Hillmer advises that you check with the restaurant directly either by phone or check their website to verify their current menu offerings, hours and the best method for getting your food to be sure you have the most up to date information.

Since the beginning of the COVID-19 crisis Wisconsin Restaurant Association staff have been working to provide resources, information, support and advocacy for restaurants statewide. This includes daily email to restaurant operators around the state, a team of experts answering incoming phone calls as well as a website clearinghouse of useful resources, information and advice for both restaurant operators and employees. There’s a COVID-19 Toolkit for Restaurants, a How to Get Started with Delivery Guide, Suggestions of 10 Ways to Support Your Employees and a Restaurant Employee Resource website that includes links to temporary jobs, unemployment information and more.

The association also has been in constant contact with the governor’s office, many state agencies and other governmental entities to advocate on behalf of the restaurant industry during this unprecedented situation.

- END -

Stephanie Klett Honored with Award of Merit by the Wisconsin Restaurant Association

Thu, 12 Mar 2020 05:00:00 GMT

MILWAUKEE, WI – Stephanie Klett, Secretary of the Wisconsin Department of Tourism from 2011 - 2019 and currently President and CEO of VISIT Lake Geneva, was honored by the Wisconsin Restaurant Association with an Award of Merit for her many contributions to the hospitality industry and tourism in Wisconsin.

Klett was presented the award at the Association’s annual Awards Gala, held at the Italian Community Center in Milwaukee on March 10^th.

Klett was recognized for her accomplishments in elevating Wisconsin as a tourist destination and for her unending enthusiasm and dedication to the State of Wisconsin and its tourism industry.

- END -

Since 1933, the Wisconsin Restaurant Association has been dedicated to the success of the foodservice and hospitality industry.

Charlie Gray, Owner of Culver's Restaurants in Wausau, Named 2020 Restaurateur of the Year

Wed, 11 Mar 2020 05:00:00 GMT

MILWAUKEE, WI – Charlie Gray, owner and operator of two Culver’s locations in the greater Wausau metro area, was honored as the Restaurateur of the Year by the Wisconsin Restaurant Association. The Restaurateur of the Year (ROY) award is the industry’s top honor. Gray was announced as the winner at the Association’s annual Awards Gala, held at the Italian Community Center in Milwaukee on March 10th in conjunction with the 2020 Midwest Foodservice Expo.

Charlie Gray owns and operates two Culver’s Restaurants in the Wausau metro area with his wife Torri. The Restaurateur of the Year award is given to an operator who demonstrates participation and service to the restaurant association, success within their own restaurant and contributions to their community. The winner is selected at a private meeting of past Restaurateur of the Year recipients and is kept a secret until the official announcement at the Awards Dinner.

Gray’s family was in the soft drink bottling business so he grew up sorting bottles, loading trucks and later getting his own delivery route. He graduated from UW Eau Claire with a bachelor’s degree in business and worked for G. Heileman Brewing Co. as a field sales rep and as a sales manager for Central Beer Distributors. In 1996, Charlie and his wife Torri opened their first Culver’s. They opened a second location in 2002.

Gray has been an active supporter of the Wisconsin Restaurant Association for many years having been active in the Wisconsin River Valley chapter, acting as a PAC Trustee and serving on WRA’s board of directors. He is proud to be the first franchisee to serve as Chairman of the WRA Board. Gray is passionate about representing the restaurant industry to government leaders and has been an active advocate at the state and national level. He also continues to educate the next generation of restaurateurs on the importance of involvement in their industry.

Gray is very involved in his community and has served as Director of the Wausau Region Chamber of Commerce.

- END -

Since 1933, the Wisconsin Restaurant Association has been dedicated to the success of the foodservice and hospitality industry.

Wisconsin Restaurant Association Presents Regional Awards

Wed, 11 Mar 2020 05:00:00 GMT

The Wisconsin Restaurant Association presented regional awards to restaurant professionals around the state at the annual Awards Gala held at the Italian Community Center in Milwaukee on March 10th.

The regional awards help to shine a light on excellence exhibited in restaurants across the state in five geographical regions.

There are three categories – The Champion of Restaurant Entrepreneurship (CORE), the Best of the Front of the House and the Best of the Back of the House.

Best of the Back of the House

The criteria for the Best of the Back of the House are: attention to detail, calm under pressure, strong work ethics and leadership skills. The Back of the House winners show inspiring commitment to the foodservice industry and their contributions to the success of the restaurants where they work is so valuable.

Region 1 Lauren Peterson-Green
Director of Operations at Draganetti’s Ristorante & Za51 Pizzeria, Altoona

Region 3 Fred Griesbach
Chef at Cooking World Culinary Services, Stevens Point

Region 4 Joe Schreiter
Executive Chef at Mistral & Avalon Atmospheric Theater, Milwaukee

Region 5 Jesse Stiff
Executive Chef at Mariner’s Inn & Betty Lou Cruises, Madison

Best of the Front of the House

The criteria for the Best of the Front of the House awards are: outstanding customer service, strong work ethics, leadership skills and have earned the respect of their colleagues and employers. The winners in this category are true ambassadors of hospitality who create memorable and positive dining experiences every day.

Region 1 Sherry Muller-Flory
Lead Server at Trempealeau Hotel, Restaurant & Saloon, Trempealeau

Region 2 Penny Fairchild
Manager at The Blue Bayou Inn, Manitowish Waters

Region 3 Tera Castillo
Server at Seeboth Delicatessen, Sheboygan

Region 4 Zachary Heiniger
Assistant General Manager at Brunch, Milwaukee

Region 5 Eric Sasse
Gyro Crew Member at Parthenon Gyros, Madison

Champion of Restaurant Entrepreneurship (CORE)

The criteria for the Champion of Restaurant Entrepreneurship (CORE) award for owner/operators are: demonstrated passion for - and success in, their business, a commitment to community involvement, and support WRA through membership. Additionally the winners demonstrate exemplary leadership skills, business acumen and have a knack for helping the restaurant industry move forward through innovation. The CORE award winners embody the dedication, creativity and heart that characterize this industry.

Region 1 Phillip Wanke
Owner, Burger Fusion Company, La Crosse

Region 2 Bill Tressler
President, Hinterland Brewing Company, Green Bay

Region 3 Gwen and Jim Seeboth
Co-owners, Seeboth Delicatessen, Sheboygan

Region 4 Christine Specht
CEO, Cousins Subs, Menomonee Falls

Region 5 Tom Anderson
Owner/Operator, Buck & Honey’s Restaurant Group, Monona

- END -

Since 1933, the Wisconsin Restaurant Association has been dedicated to the success of the foodservice and hospitality industry.

High School Students Compete in State ProStart Competition; Winners to Represent Wisconsin at National Competition

Wed, 11 Mar 2020 05:00:00 GMT

Twenty high schools and close to 100 students put their culinary and management skills to the test at the ProStart® Invitational at the Midwest Foodservice Expo on March 10th at the Wisconsin Center in Milwaukee.

Greendale High School won first place in the Culinary Competition (instructor Kayla Correll). Plymouth High School won second place (instructor Connie Lund). Wauwatosa East High School won third place (instructor Ellen Crowley).

Pewaukee High School won first place in the Management Competition (instructor Ryan Demers). Verona Area High School School won second place (instructor Megan Wenn). Badger High School in Lake Geneva won third place (instructor Jamie Lutz).

The team from Greendale High School won the Best Beef Entr?e contest sponsored by the Wisconsin Beef Council. The team from Greendale High School also won the Best Use of Chocolate Award sponsored by Cargill Cocoa and Chocolate.

The ProStart Invitational is a showcase of the young talent in Wisconsin’s growing foodservice industry. Thousands of dollars in scholarships was awarded to competition winners.

The winning team in each of the two competitions goes on to compete in the 18th Annual National ProStart Invitational in Washington D.C. May 8-10, 2020.

The following high schools have teams participating in the Wisconsin ProStart Invitational Culinary Competition:

Appleton East
Badger (Lake Geneva)
Craig (Janesville)
Cudahy
Greendale
James Madison Academic Campus (Milwaukee)
Lincoln (Wisconsin Rapids)
Neenah
Pewaukee
Plymouth
Portage
Preble (Green Bay)
Pulaski
South Milwaukee
Wauwatosa East
Wauwatosa West
West Bend
Westosha Central (Salem)

The following high schools have teams participating in the Wisconsin ProStart Invitational Management Competition:

Pewaukee
Badger (Lake Geneva)
Cudahy
Verona

The Wisconsin ProStart Invitational is made possible by the generous support of these sponsors: Gordon Food Service, Culver's Foundation, Cargill Cocoa and Chocolate, the Wisconsin Beef Council and The Vollrath Company.

The ProStart program, administered by the National Restaurant Association Educational Foundation (NRAEF) and state restaurant associations, is a curriculum designed to teach high school students the skills needed for a career in the restaurant and foodservice industry. When students meet academic standards, complete a checklist of competencies, and participate in at least 400 hours of a mentored work experience, they are awarded the ProStart National Certificate of Achievement that signifies they are well qualified to enter the industry workforce.

– END –

Tara Bradford from Middleton High School Honored as 2020 ProStart Educator of the Year

Tue, 03 Mar 2020 06:00:00 GMT

The Wisconsin Restaurant Association Education Foundation recently announced Tara Bradford, Family and Consumer Science Teacher at Middleton High School, as the 2020 Wisconsin ProStart^® Educator of the Year. The award recognizes an exceptional educator in Wisconsin who utilizes the ProStart program in their classroom.

Bradford has been a Family and Consumer Science educator for 26 years having taught in Middleton, La Vega and Hennessey Public Schools.

She is a foodservice educator, community leader and industry role model. Bradford continues to learn and develop her own skills by attending professional development sessions such as the Wisconsin ProStart Teacher Training and National Restaurant Association Education Foundation Summer Institutes.

She always participates in resource sharing, informing other educators about new ideas and her program’s successes and challenges. She encourages her students to participate in academic and career planning outside the classroom, bringing students to ProStart events like the Recipe for Excellence Culinary Competition and ProStart Career & Industry Expos.

“Tara Bradford is very well-deserving of this commendation because of her passion and commitment to education and her enthusiastic participation in the ProStart Program,” according to Alex Vernon, ProStart Coordinator for the Wisconsin Restaurant Association Education Foundation.

As Wisconsin’s ProStart Teacher of the Year, Bradford will be nominated to be a finalist for national awards given by the National Restaurant Association Educational Foundation.

The ProStart program, administered by the National Restaurant Association Educational Foundation (NRAEF) and state restaurant associations, is a curriculum designed to teach high school students the skills needed for a career in the restaurant and foodservice industry. Students also have the opportunity to participate in paid jobs where industry managers mentor them. When students meet academic standards, complete a checklist of competencies and participate in at least 400 hours of a mentored work experience, they are awarded the ProStart National Certificate of Achievement that signifies they are well qualified to enter the industry workforce.

With national and local support from industry members, educators, the NRAEF and state restaurant associations, ProStart reaches 140,000 students nationwide. The ProStart program in Wisconsin reaches over 6,500 students. For more information on the ProStart program, visit www.chooserestaurants.org.

High School Students to Compete in State ProStart Competition; Winners Will Represent Wisconsin at the National Competition

Mon, 02 Mar 2020 06:00:00 GMT

Twenty schools and close to 100 high school students will put their culinary and management skills to the test in the ProStart^® Invitational at the Midwest Foodservice Expo at the Wisconsin Center in Milwaukee on Tuesday, March 10, 2020.

This competition is a showcase of the young talent in Wisconsin's growing foodservice industry. Thousands of dollars in scholarships will be awarded to competition winners. "This competition is serious business for these students. They practice throughout the year perfecting their skills and their recipes for the culinary competition and refining their restaurant concept for the management competition.” said Alex Vernon, ProStart Coordinator for the Wisconsin Restaurant Association Education Foundation. “The level of talent, energy and dedication of the high school students in this competition is extraordinary."

The winning team in each of the two competitions goes on to compete in the 18th Annual National ProStart Invitational in Washington D.C. May 8-10, 2020.

The following high schools have teams participating in the Wisconsin ProStart Student Invitational Culinary Competition:

Appleton East
Badger (Lake Geneva)
Craig (Janesville)
Cudahy
Greendale
James Madison Academic Campus (Milwaukee)
Lincoln (Wisconsin Rapids)
Neenah
Pewaukee
Plymouth
Portage
Preble (Green Bay)
Pulaski
South Milwaukee
Wauwatosa East
Wauwatosa West
West Bend
Westosha Central (Salem)

The following high schools have teams participating in the Wisconsin ProStart Student Invitational Management Competition:

Pewaukee
Sun Prairie
Badger (Lake Geneva)
Cudahy
Verona

Media covering the competitions or the Expo are not required to pre-register.

Just check in at the 3^rd Floor Registration Area of the Wisconsin Center at the top of the escalators for a complimentary media pass March 9-11.

For additional information, visit www.wirestaurant.org/expo/show/prostart

Midwest Foodservice Expo | March 9-11 IN Milwaukee

Wed, 12 Feb 2020 06:00:00 GMT

The Midwest Foodservice Expo will take place March 9-11, 2020 at the Wisconsin Center in Milwaukee, Wisconsin. The Midwest Foodservice Expo is the largest regional foodservice event in the state, bringing together all segments of the restaurant, foodservice and hospitality industry.

The Midwest Foodservice Expo provides the latest products, training, trends and solutions, specifically for the restaurant and foodservice industries. Food, beverage and hospitality professionals unite with industry suppliers for new ideas and new products. Attendees find new ways to improve profits, create efficiencies and build business at the Expo.

This year’s Expo is all about training and professional development with 54 Quick Bite sessions, 25 educational seminars, 6 hands-on pastry demos, 11 mixology presentations and 9 hands-on produce carving demos.

NOTE: Anyone working in the foodservice industry can attend the Midwest Foodservice Expo. The Expo is NOT open to the public. Registration is $49 (Cost was $30 if attendees registered online before February 1, 2020).

2020 Expo Highlights

Exhibit hall with innovative products, equipment and services in booths showcasing the latest trends in foodservice.
Restaurant Marketing Symposium with seminars and Quick Bites sessions to help restaurants find their unique voice, amplify their brand and drive more business.
Foodie Innovation Hub that preps restaurant businesses on everything consumers are expecting. Trending tastes, convenience, sustainable, Insta-worthy moments are all covered here.

Three immersive stations include:

Foodie Studio: A chef-led, hands-on training area to re-energize culinary creativity
Foodie Quick Bites: 18 rapid style talks covering topics centered around the heart of the restaurant industry: food
Foodie Fresh Experience: Sample food. Lots of food. Five stations will walk you through how to win more of the diner’s dollar
Operations Seminars with business building ideas and best practices for restaurants.
Workforce Seminars and Quick Bite Sessions with solutions for locating, hiring and keeping and top performers.
Something Special from Wisconsin™ pavilion features specialty products from Wisconsin-based companies.
Wisconsin Cheese Pavilion where attendees can sample the best of America’s Dairyland and get ideas for recipes, serving suggestions and ways to incorporate Wisconsin cheese and dairy items into restaurant menus.
Liquid Lounge where attendees can connect with brand representatives of beer, wine and spirits in an experiential sampling area.
BevX Talks by beverage pros demonstrating mixology techniques, recipes and samples at The Bar within the Liquid Lounge.
Wisconsin ProStart® Invitational Culinary and Management Competitions for High School Students Tuesday, March 10th. Teams from around the state will be competing. The winning teams will compete in the national competition in Washington, DC.
Networking Opportunities at social events for the restaurant industry.
Bakery Competitions with stunning displays of amazing edible artistry.
Pastry Studio hands-on demonstrations where attendees can try their hand at pastry arts creations and learn new bakery techniques.
Tips from a CPA resource center offering business accounting advice for restaurants.
Charitable Auction with daily silent auctions to raise money for the non-profit Wisconsin Restaurant Association Education Foundation and support programs for students pursuing careers in the restaurant industry.

For more information visit: EverythingFoodservice.org

The Midwest Foodservice Expo is produced by the Wisconsin Restaurant Association.

Exhibit Floor Hours

Monday, March 9: 11:00 am – 5:00 pm

Tuesday, March 10: 10:00 am – 4:00 pm

Wednesday, March 11: 10:00 am – 3:00 pm

Media covering the Expo are not required to pre-register to attend. Just check in at the 3rd Floor Registration Area of the Wisconsin Center at the top of the escalators for a free media pass.

-END-

Wisconsin Restaurant Association Announces New Board Members

Tue, 11 Feb 2020 06:00:00 GMT

The Wisconsin Restaurant Association is pleased to announce Joanne Palzkill from Draganetti’s and ZA51 in Eau Claire/Altoona as the 2020 Chair of the Board.

As the Chair of the Board, Joanne Palzkill is the key leader for the organization and will set the direction and purpose for the Association during her one-year term. She is responsible for running board meetings and serves as an official spokesperson for the association. As Chair she is also responsible for knowing the financials of the organization and ensuring that board policies for the association are followed.

Members of the 2020 WRA Executive Committee include:

Chair: Joanne Palzkill, Draganetti’s and ZA51, Eau Claire/Altoona
Chair Elect: Chris Wiken, The Packing House, Milwaukee
Treasurer: Danielle Baerwald, Erv’s Mug, Oak Creek
Kris Larson, Becket’s, Oshkosh
Brad Hammen, Outback Steakhouse, Greenfield
Bob Prosser, Ishnala Supper Club
Immediate Past Chair: Dave Flannery, Apple Holler in Sturtevant

New board members were recently elected to the Wisconsin Restaurant Association on February 4^th at the WRA Annual Meeting at the Holiday Inn in Eau Claire.

Rebecca Kollmann from Society Insurance, Mark McDonald from Marcus Hotels and Resorts, Jill Ruffing from 600 East Caf?, Paul Bartolotta from The Bartolotta Restaurants and Marlo Ambas from Manila Resto and Algoma Club are new members of the WRA board of directors and will be serving one-year terms.

Michelle Wood from CliftonLarsonAllen, Tony Jalan from Heartland Payment Systems, Jack Holt from Point Burger Bar, Gary Rudy from Rudy’s Drive In, Lars Johnson from Al Johnson’s Swedish Restaurant, Pat Buckley from Buckley Enterprises LLC dba Subway and Danielle Baerwald from Erv’s Mug were re-elected to the WRA board of directors for three-year terms.

The Board of Directors is comprised of restaurant operators from around the state and industry supplier representatives. The Board directs the WRA staff and sets the policies of the Association.

The Association advocates on behalf of the restaurant industry, provides a voice for the restaurant industry to consumers and the media and provides access to information and services to help members better run their businesses. WRA represents the entire foodservice industry which includes over 16,000 licensed food service establishments.

Full List of WRA Board Members

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