Boiled Down

46. How to Create a Strong Company Culture (Part 2)

In this second episode of a 2-part podcast series focusing on building strong company cultures, Ken Henson, owner/consultant with Refettorio Consulting, talks about the behaviors that exemplify success in pursuing a great company culture. He also explains what business owners and operators should focus on to create a great work environment. If you missed part 1, be sure to go back and listen to our discussion on the importance of culture, the hallmarks of a good work environment, and how to turn around a troubled working environment.

Host: Greg Astley, Oregon Restaurant & Lodging Association

Guest: Ken Henson, Refettorio Consulting

45. ’We Have Your Back!’ How to Create a Strong Company Culture

Amid a business environment of extremely high employee turnover, skyrocketing inflation, and other issues impacting hospitality businesses, many companies have found a way to thrive by practicing a company culture that truly values and listens to its employees. In this first episode of a 2-part podcast series focusing on building strong company cultures, Ken Henson, owner/consultant with Refettorio Consulting, talks with us about the importance of culture, the hallmarks of a good work environment, and how to turn around a troubled working environment.

Host: Greg Astley, Oregon Restaurant & Lodging Association

Guest: Ken Henson, Refettorio Consulting

44. A Miniature Horse Walks into a Bar... (repost)

No, this is not the start of a joke. Hospitality industry members have been experiencing more situations with customers walking into restaurants and hotels with 'questionable' service animals. Unfortunately, their actions could distract legitimate working dogs and hurt their reputation. We've reposted our Boiled Down podcast episode on the subject for some good reminders on what questions business owners and employees can legally ask. We talk with an employment law attorney who sheds light on the dos and don’ts of service animals in your establishment.

Host: Greg Astley, Oregon Restaurant & Lodging Association
Guest host: Lori Little, Oregon Restaurant & Lodging Association
Guest: Shane Swilley, Employment Law Attorney, Cosgrave Vergeer Kester

Websites mentioned:

• https://www.ada.gov/
• https://droregon.org/
• https://www.oregonrla.org/compliance.html

Bonus: What’s Cookin’? Celebrity Chefs to Bring Big Flavor to the Cooking Stage

In this bonus podcast of Boiled Down, we have the opportunity to talk with two celebrity chefs who will be headlining the Northwest Food Show on June 26-27, 2022, in Portland, Oregon. Sponsored by Harbor Foodservice and fueled by NW Natural, the Cooking Stage hosts a line-up of award-winning chefs demonstrating their favorite recipes and techniques. Learn more and register at NWFoodShow.com.

Guests:

• Chef Shirley Chung, Ms Chi Café, BravoTV’s Top Chef Star
• Chef Tregaye Fraser, host of OWN Network’s “Tregaye’s Way,” first African American woman to win Food Network Star

43. Boiled Down: A Conversation with AHLA’s Chip Rogers

In the latest Boiled Down podcast, we have a conversation with one of the hospitality industry’s ‘most influential' leaders, Chip Rogers, President & CEO of the American Hotel & Lodging Association (AHLA). Our host and ORLA Director of Government Affairs, Greg Astley, talks with Chip about the positive impacts from ARPA funds, the effect of business travel on industry recovery, and federal advocacy relating to lodging industry issues including illegal short-term rentals. Hear more on how the AHLA and the AHLA Foundation have been investing in various initiatives focused on addressing workforce issues– like the new Hospitality is Working campaign– and supporting our communities. 

Guest: Chip Rogers, President & CEO, American Hotel & Lodging Association

Advocacy Watch: Paid Family Leave, OSHA's Workplace Heat and Smoke Rules, and the Latest Intelligence on the RRF

42. Restaurants’ Wish List: RRF, ERC, and Labor!

In the latest Boiled Down podcast, ORLA speaks with our advocacy colleagues at the National Restaurant Association to discuss the federal advocacy landscape for the restaurant industry. From replenishing the RRF to reinstating the ERTC, things are getting more difficult to move along given a less-motivated partisan Congress right now. Hear how the National Restaurant Association and ORLA continue to push for business-supporting legislation. 

Guests:

• Mike Whatley, Vice President, State Affairs and Grassroots Advocacy, National Restaurant Association
• Michael A. Aguilar, State Affairs Manager, National Restaurant Association

41. Employee Retention Credit: How to Get the Money You May Be Owed

Did you know the Employee Retention Credit (ERC) can have a huge impact and potentially result in thousands, even tens of thousands, of dollars back into your business? Eligible businesses qualify for up to $26,000 per employee—but less than 25% of businesses have filed for their ERC funds. We talk about what the ERC is, what steps you need to take, and dispel some myths around who qualifies for this federal tax incentive. 

Guest: Mike Rawson, Adesso Capital

40. Supporting Diversified Energy Systems

From breweries to hotels, and caterers to small cafes, the hospitality industry depends on natural gas as an energy source. With recent news of natural gas bans around the country and now in Oregon, it’s important for policymakers to understand how a potential ban on natural gas would impact an industry whose reliance on this energy source is critical to their operations. We talk with Dan Kirschner from the NWGA about the policy direction and how they’re fighting on the industry’s behalf to ensure our state and community members can continue to rely on a diversified, robust, reliable and affordable energy system. Businesses should continue to educate customers how they use energy and why, highlighting energy savings with their sustainability practices, and how to use that fuel in better, more efficient ways.

Guest: Dan Kirschner, Northwest Gas Association

39. Kindness in the Workplace

The workplace has been chaotic with a multitude of factors impacting our work environment. How can leading with kindness make a difference in our organization? Justin Freeman, owner/CEO of Bagel Sphere shares how teams, customers and industry partners are all in need of kind and effective leaders. We talk about how to promote the cultural changes we want to see in our operations and the resources available to take the next step.

Guest: Justin Freeman, Bagel Sphere

Advocacy Watch:

• No Meals Tax campaigns
• OSHA Emergency Temporary Standards on vaccine policies in the workplace

38. Misconceptions, Eligibility and Best Practices Applying for the ERTC

Think you’re not qualified for the Employee Retention Tax Credit (ERTC) or not taking advantage of it yet? ORLA held a successful webinar recently on the subject and discussed some of the misconceptions about eligibility and how this tax credit could provide significant savings for our industry members. Boiled Down rebroadcasts the interview portion of the July webinar and talks briefly about some key advocacy updates.

Guests:

• Tom Perrick, Oregon Restaurant & Lodging Association
• John Barofsky, Beppe & Gianni’s Trattoria
• Krista Caulkins, Think LLP

Advocacy Watch:

• Sales tax on meals proposals in Cannon Beach and Newport
• 2021 Legislative Session had some key wins for hospitality