Official publicatiOn Of the tavern league Of wiscOnsin

JULY • AUGUST 2011

t lw.org

Fall Convention Preview

Products and Tips to Heat Up Food Sales

October 3-6Appleton

Glasses. Ice. Coasters. Society.It’s what you need to do business.No matter how friendly the bartender, how tempting the drink specials

or how diverse the jukebox, a tavern just isn’t complete without TRIM

coverage from Society® Insurance. At Society we proudly serve up some

of the broadest property/liability coverages available. And, best of all,

our TRIM program was concocted specifically for tavern owners like you.

If you’re thirsty for coverage made for your business, swing over

to societyinsurance.com and check out what we’ve got on tap.

Society Insurance is a corporate sponsor

of the Tavern League of Wisconsin:

150 Camelot Drive P.O. Box 1029Fond du Lac, WI 54936888-5-SOCIETY

(888-576-2438)societyinsurance.com

™

™

dc.8036-3 TRIM_OnPremise.indd 1 5/6/09 11:55:43 AM

3Tavern League of Wisconsin 2011 July/August On Premise

July/August 2011 Volume 29, No. 4

Glasses. Ice. Coasters. Society.It’s what you need to do business.No matter how friendly the bartender, how tempting the drink specials

or how diverse the jukebox, a tavern just isn’t complete without TRIM

coverage from Society® Insurance. At Society we proudly serve up some

of the broadest property/liability coverages available. And, best of all,

our TRIM program was concocted specifically for tavern owners like you.

If you’re thirsty for coverage made for your business, swing over

to societyinsurance.com and check out what we’ve got on tap.

Society Insurance is a corporate sponsor

of the Tavern League of Wisconsin:

150 Camelot Drive P.O. Box 1029Fond du Lac, WI 54936888-5-SOCIETY

(888-576-2438)societyinsurance.com

™

™

dc.8036-3 TRIM_OnPremise.indd 1 5/6/09 11:55:43 AM

CoVer story

It All Adds upWhether it’s time to change your menu, fire up your sales strategy or start offering something more than popcorn and peanuts, here are some products and tips to heat up sales.

4 President’s PersPective

8 Front rail

9 corPorate sPonsors

30 corPorate sPotlight

32 Featured aFFiliates

34 new members

36 legislative notes

37 aFFiliate members

38 accounting helP

39 Promo Pub

40 local league uPdates

42 advertiser index

DePArtmeNt

24 superior/Douglas County tavern league League Profile

26 Jimmy’s saloon Business Spotlight

28 NWCeP, Inc. Charity Spotlight

leAgue sPotlIgHt

12 2011 Fall Convention registration Join us for the Fall Convention in Appleton October 3 - 6 at the Paper Valley Hotel

23 Food Code updates: Keeping Diners safe While there are hundreds of changes in the FDA’s recent food code update, there are four major changes of note

FeAtures

In this issue: Fall Convention Preview

18

soCIAl NetWorK

twitter.com/TavernLeaguefacebook.comwww.tlw.org

On Premise July/August 20114 www.tlw.org

Over 200 ABL members from across the nation gathered in Milwaukee early this June for their 9th Annual Meeting

and Convention.

I am pleased to announce that the TLW was well represented as we played the home state host. ABL President David Jabour had to schedule the full board meeting on a Saturday to accommo-date the packed agenda of activities that were in store for all attendees of the Wisconsin event.

The kickoff to the event was a great tailgate party and Milwaukee Brewers game hosted by the TLW and MillerCoors. Four busloads of ABL baseball fans headed to Miller Park on Sunday for an afternoon of fun. Special thanks to Sha-ron & Duane Nowak and the Milwaukee League for doing a fantastic job at the tailgate party! The Brewers won!

Next stop for the Convention goers was a real treat. The National Association of Beverage Im-porters rented an entire floor of the Milwaukee Public Museum to host a welcome reception. At-tendees got a chance to visit the “Streets of Old Milwaukee” and even get a glimpse of Sampson the Gorilla as they networked with members of NABI for the evening.

The Monday morning general session started with a report by ABL President David Jabour focusing on the association and its importance within the industry. The keynote for the day was given by Jeff Colbert, representing the newly formed craft and import division of MillerCoors, Tenth & Blake Beer Company. Jeff talked about the hot new trends in the craft brew segment of the industry. We were then given a look behind the scenes at MillerCoors by Manny Manuele. Manny is the manager of technical insights and development for the brewer. It was interesting to hear what thoughts go into a beer before it hits the production stages. A fantastic lunch fol-lowed hosted by SKYY vodka and our good friend Erik Schultek.

The afternoon event was a trip to the Miller Brewery. Beth Mulcahy from MillerCoors had arranged a very special hard hat tour of the brewery. ABL members were actually taken onto the brewery floor for a close up look at what goes into making some of Wisconsin’s oldest and favorite beers. After the tour had concluded the groups got back together for a MillerCoors host-ed reception in the newly renovated “stables” right in the middle of Miller Valley. Complete with great food and a band, MillerCoors put on a first class party that kept the group dancing till

the end, a great way to finish “Miller Monday”. Special thanks to Jim Wright, Paul Lucas, Andy Moschea and especially Beth Mulcahy for orga-nizing a great day!

Tuesday’s session was definitely all business. Speakers from The Beer Institute, Wine & Spir-its Wholesalers, National Beer Wholesalers As-sociation and Distilled Spirits Council of the United States all took their place on the main stage for industry presentations. The afternoon seminar was a hands on explanation of social media including Facebook and Twitter.

The highlight of the entire four day event was the “Top Shelf” Award Banquet. This year the

award was presented to Mr. Leo Kiely, retiring CEO of MillerCoors. Leo was honored to re-ceive the ABL Award and thanked the TLW for the nomination. The crowd congratulated Leo on his contributions to the industry over the years and extended him best wishes on a well-deserved retirement.

The Brown-Forman “Retailer of the Year” awards were given out and Wisconsin’s own Herb Feil was recognized for being selected in our state. Congratulations Herb!

Sadly, this was the first ABL Convention without our good friend and previous Executive Director Harry Wiles. David Jabour introduced Harry’s wife Cindy as our special guest. Cindy took the stage and was able to talk about how big of a role the ABL and Harry’s industry friends played in

his life. Cindy Wiles accepted a plaque in Har-ry’s honor that evening. Harry Wiles is missed, but he was with us in spirit.

The ABL elected new officers at this Annual Meeting. I am honored to report that I have been selected to sit on the ABL Executive Board. I will be joining Bob “Bubba” Sprenger on this Executive Committee and look forward to his guidance along the way. Bubba and I were both sworn in that evening. In addition to some new Executive members the ABL has a new Presi-dent. Chuck Ferrar from Maryland has officially taken the helm of the ABL. Congratulations to Chuck, we look forward to working with you.

ABL gets a taste of Wisconsin Hospitality

Over 200 ABL members from across the

nation gathered in Milwaukee for the 9th Annual

Meeting and Convention.

By Robert SwearingenTLW President

5Tavern League of Wisconsin 2011 July/August On Premise

American Beverage Licensees 9th ANNUAL

CONVENTIONSunday, June 12 - Tuesday, June 14, 2011

Hilton Milwaukee City CenterMilwaukee, WI

REGISTRATION FORM

The Hilton Milwaukee City Center - ABL’s Convention Hotel - is offering very attractive rates of just $139 (+ state & local taxes) per night, single or double occupancy.

● Make your room reservations now by calling the Room Reservations Department at 1-800-HILTONS or 414/935-5940.● Indentify yourself as part of ABL in order to receive the special room rate. ● Please have your credit card, arrival and departure dates on hand when you call.

● Fee Includes All Events, Seminars/Sessions and Hospitality Events ● CANCELLATION REFUND FEE: $25.00 PER PERSON● Call ABL at 1-888-656-3241with any questions● Visit www.ablusa.org for updates

NAME GUEST NAME

COMPANY/ESTABLISHMENT

ADDRESS

CITY STATE ZIP

DAYTIME PHONE FAX

EMAIL

This is my first time attending the ABL Convention: (select one) YES NO

INFORMATION

ACCOMMODATIONS

PAYMENTABL Member Convention Registration Fee (Per Person) $250 x ____________________ = $ _____________

ABL Non-Member Convention Registration Fee (Per Person) $275 x ____________________ = $ _____________

MAIL THIS FORM WITH YOUR PAYMENT BY CHECK TODAY!

American Beverage Licensees (ABL) 5101 River Road, Suite 108

Bethesda, MD 20816

Milwaukee Brewers GameAdmission to the Milwaukee Brewers game, courtesy of MillerCoors, on Sunday, June 12 at 1:10pm is included for pre-paid FULL convention registrants only.

Do you plan on attending the ballgame? (select one) YES NO

I would like to take this opportunity to thank David Jabour for all he has done for the ABL serving as President. I have had the pleasure of working with David over the last few years and it is clear he continues to have the ABL’s best in-terests at heart. David will continue to serve in the capacity of Past President and I look forward to hearing David’s valuable input on ABL issues. Thank You David!

Congratulations also to ABL Executive Director John Bodnovich, and Susan Day Duffy, Rosanne Ferruggia and Jill Weide from the ABL office for doing a great job on the Milwaukee event. I love it when a plan comes together!

Lastly I would like to thank all the TLW members and league representatives that took the time to

Continued on page 6...

On Premise July/August 20116 www.tlw.org

travel to Milwaukee for the ABL event. Your presence made all the difference and I greatly appreciate the extra effort.

Also, take time to thank our ABL sponsors for making the event a success, Beverage Media, NABI, SKYY Spirits, Diageo, Beam Global Spirits and Wine, DISCUS, Brown-Forman, E. & J. Gallo Winery, Don Q Rum, Deaths Door Spirits, Frank- Lin, Mexcor and especially MillerCoors, Tenth and Blake Beer Company. ●●●

Cheers,

Rob

...ABL continued from page 5

7TLW Celebrating 75 years. 2011 July/August On Premise

President: Rob Swearingen

Senior Vice President: Barb Mercer

Secretary: Sue Bonte Lee

Treasurer: Tom Dahlen

Southern Zone Vice Presidents: Chris Marsicano, Jim Pickett

Eastern Zone Vice Presidents: Gene Loose, Dale VandenLangenberg

Central Zone Vice Presidents: Lori Frommgen, Robert “Bubba” Sprenger

Northern Zone Vice Presidents: Dan Corbin, Pete Olson

Editor: Pete Madland, Executive Director Tavern League of Wisconsin

Publisher: Barbara Slack Slack Attack Communications

Advertising Sales: Heidi Koch Slack Attack Communications heidi@slackattack.com

Art Director: Ann Christianson Slack Attack Communications

Contributing Writers: Pete Madland, Kimberly Ruef, Rob Swearingen, Scott Stenger, Amanda Wegner, Kelly Wolf

Printed By: Reindl Printing, Inc.Merrill,Wisconsin

On Premise (ISSN #1051-4562) is a bi-monthly publication of the Tavern League of Wisconsin, Inc., 2817 Fish Hatchery Road, Fitchburg, WI 53713, phone: (800) 445-9221.

Published by Slack Attack Communications, 5113 Monona Drive, Madison,WI 53716, phone: (608) 222-7630. Printing is by Reindl Printing, Inc., Merrill,WI 54452. For advertising information, contact Slack Attack Communications.Subscriptions included in TLW membership dues; non-member subscriptions: $15 per year.Address corrections should be sent to the Tavern League of Wisconsin Office, 2817 Fish Hatchery Rd., Fitchburg, WI 53713-5005.

Second class postage paid at Madison, WI and other additional offices.

© Copyright 2011 by the Tavern League of Wisconsin, Inc.Permission to reprint must be secured in advance of publication and credit given to author and On Premise

On Premise July/August 20118 www.tlw.org

June, 2012Responsible Retailing Research Project

No one wants to illegally serve under-age persons in their establishment. The fines are huge, your license is put at

risk and, simply put, it’s not the right thing to do. Avoiding doing so is becoming more diffi-cult given the technology of the day. Production of fake IDs is a multi-billion dollar industry and anyone who wants one can get one.

As a whole, I feel our industry does a good job of not selling to underage people. Statistics show that of all of those underage who do consume, only 10% get alcohol from a bar or liquor store. However, we can do better. With that in mind, I asked Brad Krevor of the Responsible Retail-ing Forum to write about his program. It is a program that I feel can work in communities throughout Wisconsin and can result in fewer underage sales and thus fewer problems for our members and our communities.— Pete

A new approach to helping licensees reduce alcohol sales violations is being developed and Wisconsin—and the Tavern League of Wisconsin —are at the heart of this effort.

In 2006, MillerCoors partnered with Brandeis University and the Responsible Retailing Forum (RRF) to create a program for MillerCoors’ dis-tributors to provide licensees with Responsible Retailing (RR) resources and assistance based upon the recommendations in a federal report, Best Practices for Responsible Retailing1. The report recognizes that law enforcement, though necessary, does not show licensees the steps they can take to prevent unlawful sales in the

future. The model uses a business improvement approach for licensees, with public and private stakeholders working collaboratively to set up a community-wide system to support the RR prac-tices and professionalism, of all licensees in pre-venting under age sales and over-service.

The Respect 21 Responsible Retailing Program was introduced in 2006 in Waukesha and has since been conducted in 20 communities across the

country, including Madison, Racine and La Crosse. Licensees participating in the program:

• Conduct a Self-Assessment of current prac-tices and receive RR resources (e.g., specialty calendars, signage) that may be missing

• Establish a written Alcohol Sales Policy for staff to follow in checking and authenticating IDs and refusing sales / service to underage or visibly intoxicated customers or to adults who may be purchasing alcohol on behalf of an un-derage customer

• Receive information from Recommended Practices for Off-Premises Alcohol Licensees2

and Responsible Retailing Practices for On-Premises Alcohol Serving Establishments3, respectively, and assistance in adopting these practices, including communications to staff and customers

• Receive feedback on actual staff performance as observed by Mystery Shoppers—young, legal-age inspectors who ask to purchase or be served alcohol. The Mystery Shopper hands out a Green Card following a correct ID check or a Red Card if an ID is not checked. Individ-ual Mystery Shopper results are confidential: only aggregate data is reported

The challenge that concerned both RRF and the Respect 21 sites is: How can this be sustained? How can a successful pilot project be translated into a sustainable system? In 2009, on the basis of field studies in Iowa, New Mexico and Mas-sachusetts, as well as its experiences developing

and administering Respect 21, RRF received a Small Business Innovation Research (SBIR) award from the National Institutes of Health de-signed to allow RRF to develop sustainable RR systems for cities, states and retail associations. RRF’s principal partners for the SBIR award are American Beverage Licensees (the national as-sociation of state associations to which the TLW belongs), Diageo, Distilled Spirits Council of the US (DISCUS), MillerCoors, National Alcohol Beverage Control Association, National Beer

By Pete MadlandTLW Executive Director

1 Report on Best Practices for Responsible Retailing, Center for Substance Abuse Prevention. US Dept. of Health and Human Services, Substance Abuse and Mental Health Services Administration, Center for Substance Abuse Prevention, Conference Draft, March 2002. Available at www.rrforum.org/.

2 Developed by the RRF Retailer Work Group, consisting of national retail chains and their training and mystery shop providers, regulators and state attorneys general. 3 Developed by RRF and the National Alcohol Beverage Control Association with the participation of national restaurant and tavern associations, producers,

distributors and training organizations.

Continued on page 10...

...Our industry does a good job of not selling to

underage people. ...Of those underage who do

consume, only 10% get alcohol from a bar or

liquor store. However, we can do better.

9Tavern League of Wisconsin 2011 July/August On Premise

Make sure and thank these groups for their support, and encourage others not on the list to participate. Any business interested in joining should call the TLW office (608-270-8591) for our brochure that lists the benefits of the different categories. Remember “Support those who support us.”

Anheuser-Busch

Wisconsin Amusement & Music Operators, Inc.

PLATINUM SPONSORS $50,000+ PER YR

GOLD SPONSORS $25,000+ PER YEAR

SILVER SPONSORS $10,000+ PER YEAR

BRONzE SPONSORS $5,000+ PER YEAR

Support thoSe who Support our aSSociation

On Premise July/August 201110 www.tlw.org

Advertise Your Tavern in

Official Publication of the Tavern League of Wisconsin

For more advertising information contact:

Attn: Heidi Koch 5113 Monona Drive P.O. Box 6096 Madison, WI 53716Phone: 608-222-7630Fax: 608-222-0262E-mail: heidi@slackattack.com

Talk to Heidi at Fall Conventionabout reserving your ad space!

Promote your bar statewide and receive targeted ad placement within your District’s section.

2012 Annual TLW Membership

Directory & Buyer’s Guide!

...continued from page 8

Wholesalers Association and Wine & Spirits Wholesalers of America. We are working in Wis-consin with the TLW and the WI Dept of Revenue and with their counterparts in California, Mas-sachusetts and New Mexico. In Madison (which started last year), Green Bay, Milwaukee and Waukesha, we will enhance retailer RR prac-tices while linking licensees with licensing, law enforcement and public health and prevention stakeholders to address the problems of under-age alcohol use and abuse through a collabora-tive, problem-solving approach.

Wisconsin is a perfect state for this work. The TLW is one of the strongest associations in the country. MillerCoors has a special commitment to Wisconsin and has provided leadership and ample funding. But additionally, Wisconsin needs this! Alcohol looms large in Wisconsin—as an industry, in per capita consumption, and in alcohol-related problems. Through a compre-hensive and effective RR program:

• licensees are better prepared for law enforce-ment compliance checks, lowering the risk to licensees and staff of fines and suspensions

• licensees lower the risk of legal liabilities associated with underage sales and alcohol-involved accidents and injuries

• licensees may receive mitigation of penalties if a licensee were cited for alcohol sales viola-tions in the future

• licensees bring favorable publicity to the store and demonstrate to their customers, law en-forcement and licensing commissions that they are Responsible Retailers committed to complying with the alcohol sales laws and protecting the health and well-being of their communities.

Brad S. Krevor, Ph.D., is the President of the Responsible Retailing Forum, Inc., a 501(C)3 non-profit organization that engages alcohol regulators, public health and law enforcement agencies, retailers and their associations, distributors and suppliers in identifying and promoting effective practices to reduce sales of alcohol to underage and intoxicated individuals.

Responsible Retailing Forum, Inc.95 Algonquin Road • Chestnut Hill, MA 02467http://www.rrforum.org/

11Tavern League of Wisconsin 2011 July/August On Premise

UPcomingtLW eventsFall 2011 Convention & TradeshowOctober 3 - 6, 2011Paper Valley Hotel333 W College AveAppleton, WI 54911(920) 733-8000

Spring 2012 Conference & TradeshowApril 2 - 5, 2012Wyndham milwaukee Airport Hotel and Convention Center4747 s Howell Ave milwaukee, WI 53207

Fall 2012 Convention & TradeshowOctober 21 - 25, 2012Kalahari resort1305 Kalahari DriveWisconsin Dells, WI 53965

Spring 2013 Conference & TradeshowApril 8 - 11, 2013Plaza Hotel & suites & Conf. Ctr.1202 W Clairemont Aveeau Claire, WI 54701

Fall 2013 Convention & TradeshowOctober 7 - 10, 2013Hotel sierra 333 main stgreen Bay, WI 54301

Spring 2014 Conference & TradeshowApril 6 - 10, 2014radisson Hotel & la Crosse Center200 Harborview Plazala Crosse, WI 54601

Fall 2014 Convention & TradeshowOctober 6 - 9, 2014Kalahari resort1305 Kalahari DriveWisconsin Dells, WI 53965

Contributing quality products and unforgettable service to our Wisconsin economy for over 50 years.

WISHING YOU AND YOUR BUSINESS ALL THE BEST!

You’ll always know food costs withSuper Sampler Combo Platters. Each bag has pre-portioned ingredients—all with the same fry time and temperature.

What better way to satisfy your patrons than with Kettle Brau

appetizers, pairing the distinctive taste of Leinenkugel’s handcrafted

beer batter with select Riverside Foods appetizers to create

crowd-pleasing combinations.

One Bag, One Order, One Fry Time

Good Times and Great Flavor.

Musky Mike • 920-323-3351 • Two Rivers, WI • www.riversidefoods.com

©2011 DIRECTV, Inc. DIRECTV and the DIRECTV for Business logo are registered trademarks of DIRECTV, Inc.

There’s never been a better time

to cut the cable!PUT DIRECTV TO WORK FOR YOU.

ACTION USA262-514-3197855-307-7335

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On Premise July/August 201112 www.tlw.org

13Tavern League of Wisconsin 2011 July/August On Premise

41

41

10

10

41

125

441

114

APPLETON, WI

Radisson Paper Valley

333 College Ave.

Lake Winnebago

S. Oneida St.

Name ______________________________________________ Spouse/Guest Name _______________________________________________

Signature(s) ________________________________________________ / _______________________________________________________

Business Name _______________________________________________________________________________________________________

Mailing Address ______________________________________________________________________________________________________

City/State/Zip ________________________________________________________________________________________________________

Business Phone __________________________________________ Home Phone _________________________________________________

Local League _______________________________________________________________________________________________

n This is my first convention n I am a new Member

REGISTRATION FEES (per person) Must be postmarked by 9/16/11. MEMBER NON-MEMBER TOTAL

Full Registration Member: $50 Non-Member: $70 . . . . . . . . . . . . __ x $50 + __ x $70 = ________Registration One Day Member: $30 Non-Member: $35 . . . . . . . . . . . . __ x $30 + __ x $35 = ________ circle one . . . Tuesday or WednesdayPostmarked AFTER 09/16/2011 Member: $60 Non-Member: $80 . . . . . . . . . . . . __ x $60 + __ x $80 = ________

TOTAL FEES = ________I would like to contribute $5.00 of this registration fee to: (please check one only)

n Tavern Industry n Wisconsin Tavern Political Action Committee League Foundation

Please complete and mail this form with payment to:TLW, 2817 Fish Hatchery Rd., Fitchburg, WI 53713-5005

METHOD OF PAYMENT

Total Amount Due $ ______________________________________

Check # _______ n n nCard # ____________________________Exp. Date ____________

Cardholder Name ________________________________________

Signature ______________________________________________

Cardholder Address ______________________________________

City/State/Zip____________________________________________

HOTEL: RATE: DISTANCERadissanPaper Valley Hotel $107 single Host333 W College Ave $128 doubleAppleton, WI 54911(920) 733-8000

Three night minimum. Cut off date 9/4/11

To make your reservations, please call the hotel and request a reservation in the Tavern League of Wisconsin block to get the special rates. The rates do not include tax. For alternative housing, call the TLW office.

Hotel:

http://www.anheuser-busch.com

15Tavern League of Wisconsin 2011 July/August On Premise

The TLW Live Auction is one of the larger parties and members sure have fun bidding, toasting and dancing! In addition to the Tuesday night function members also have the opportunity to participate in the Silent Auction that runs during the day on Tuesday, Noon to 4:00 p.m. and Wednesday 9:00 a.m. to 2:15 p.m.

Auction items have included travel packages, sports memorabilia, fine clothing, electronics, art and more! Auction Chairman Pete Olson helps coordinate the auctions that benefit the Direct Givers Fund and TIPAC.

Donating an item is simple.1. Please fill out the form and mail it to:

Pete Olson 416 Chestnut Black River Falls, WI 54615

2. Bring your item to the registration booth upon arrival to the Fall Convention.*The auction committee decides if the item will go into the Live or Silent Auction.*All items purchased at the auctions must be paid for by personal check, credit card or cash.

Thank You for your contributions!

Auction item Form

if your league or members will be bringing auction items to the Fall convention, please complete the form below and send it to the Auction committee chair, Pete olson.

Donor (individual name and League) ________________________________________________________

_________________________________________________________________________________________________

contact Person _______________________________________________________________________________

Phone (business) _________________________________ (home) ___________________________________

Please describe the item(s) your members will be donating to the tLW auctions.

item: ________________________________________________________Value:____________________________

item: ________________________________________________________Value:____________________________

item: ________________________________________________________Value:____________________________

item: ________________________________________________________Value:____________________________

item: ________________________________________________________Value:____________________________

Thank you for your participation! Return this form by September 26, 2011 to Pete Olson, 416 Chestnut, Black River Falls, WI 54615

tLW 2011 FALL conVention

Auction!Lights! Camera!

Each year at the

Fall Convention

members gather

Tuesday evening

for the TLW

Live Auction.

On Premise July/August 201116 www.tlw.org

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17Tavern League of Wisconsin 2011 July/August On Premise

Name ____________________________________________________________________________________________________

Business _________________________________________________________________________________________________

City, State, Zip ____________________________________________________________________________________________

Local League______________________________________________________________________________________________

Please state why you feel this person should receive the TLW Member of the Year Award.

(Attach additional sheets/information if necessary.)

_________________________________________________________________________________________________________

_________________________________________________________________________________________________________

_________________________________________________________________________________________________________

_________________________________________________________________________________________________________

YOUR INFORMATION:

Name ____________________________________________________________________________________________________

Local League______________________________________________________________________________________________

Phone Number ____________________________________________________________________________________________

Date_____________________________________________________________________________________________________

Thank you for submiTTing This enTry. Please reTurn To The TlW office aT 2817 fish haTchery road, fiTchburg, Wi 53713, by sePTember 15, 2011.

This is presented to a deserving member each Fall at the State Convention. Please take a moment and nominate a member who you feel is deserving of this award. The recipient is chosen based on service to not only the TLW, but also their family and community. Many members are qualified to receive this award. The winner receives lodging, registration and airfare to the ABL National Convention. Complete this form and be sure to include any information such as local awards, media coverage, newspaper clippings, endorsements, references, etc. Please send nominations into the TLW office by Sept 15th.

Last year’s Member of the Year was Herb Feil from Feil’s Supper Club.

Member Yearof the

The TLW

Member of the

Year Award

Nomination Form

On Premise July/August 201118 www.tlw.org

on the coVer

It All Adds Up! Products and Tips to Heat Up Food Sales

Whether it’s time to

change your menu,

fire up your sales

strategy or start

offering your

patrons something

more than popcorn

and peanuts, here are

some products

and tips to

heat up

your sales.

By Amanda N. Wegner

19Tavern League of Wisconsin 2011 July/August On Premise

“Working with Pep’s and Benetti’s is an easy way to get into the food business without a huge investment.”

Westfield’s BrakeBush territory“The thing is, there are only a few bars out there that get by without serving food,” says Don Maes, Territory Sales Manager for West-field’s Brakebush Brothers, a third-genera-tion Wisconsin company providing premium chicken products. Serving food both pulls in patrons and keeps them longer, resulting in incremental revenue you can taste.

“The hottest thing in the industry right now,” says Brakebush’s Maes, “is boneless chicken wings.” Chicken wings have long been popu-lar, but hard on the wallet. Boneless wings use breast meat, which is less expensive.

“You can sell them at almost half the price of regular wings,” says Maes. Plus, there are social factors driving the growth of boneless wings. “A lot of people, especially women, find bone-in wings messy and greasy with the bone and fat,” notes Maes. “And guys say they like boneless ones too.” However, he doesn’t recommend dropping traditional wings from the menu: “Enhance your menu by adding boneless.”

Aside from less mess and more profit, another perk of boneless wings is that they are mul-tifunctional; cut them up and add to salad or pizza.

Of course, it’s the sauce that makes a good wing, and Brakebush’s Wild Turkey Bourbon Sauce is a hit. Since the company’s specialty is chick-en, Brakebush, which works with over 30 dis-tributors in Wisconsin, only sells wings and sauce together.

In a stumbling economy we are all loooking for ways to increase our bottom line. Strong food sales can support establishments that

have, in the past, offered only free peanuts at the bar. Westfield’s Brakebush Brothers, Medford’s Pep’s Pizza, Wisconsin’s Riverside Foods, and Legend Larry’s are some of the companies offer-ing products locally with sales strategies that will inspire you!

Medford’s PeP’s Pizza and Benetti foods“Food just makes for a full-service environ-ment. It’s part of the overall offering; you get fun, friends, drinks and great food, and not have to drive far down the road to get it,” says Mark Wojcik, President of Medford’s Pep’s Pizza and Benetti Foods. Plus, food has a higher profit margin than beer and mixed drinks.

Fifteen years after selling his successful Tomb-stone Pizza to Kraft, Pep Simek, who has been a member of the Tavern League since the 1960s, is back to selling his premium Original Recipe pizza with traditional and double-crisp crusts.

“Pep still retains the original recipe,” says Wojcik. “This is a premium product, no short-cuts, no fillers, nothing but the good stuff.”

The Pep’s line offers 9- and 12-inch pizzas, with 13 varieties in the larger size. These aren’t small pies either.

“Our Four Meat double-crisp pizza, for example,” says Wojcik, “weighs in around 25 ounces. Al-most all our products have a pound of toppings.”

Pep’s goes beyond the normal toppings as well; varieties include a Spicy Sausage, Pepperoni, Jalapeño & Onion; Philly Cheesesteak; Mexican and Bacon Cheeseburger.

If Pep’s brand pizzas are hefty, the company’s new Big Ben line of pizzas is the heftiest. This

super-premium product, says Wojcik, is “the next best thing to getting pizza right from a pizzeria.”

Weighing in between 26 and 30 ounces, the Big Ben features a raised crust and sizable toppings, like chunks of Italian Sausage. Varieties include Buffalo Chicken, Chicken Alfredo, Five Meat, Double Sausage and Double Pepperoni, the latter of which is the brand’s bestseller. “For a bunch of guys at a tavern watching football,

this pizza is heaven,” says Wojcik. “We devel-oped this pizza because of the tavern busi-ness, so they would have something to stand above what competitors are serving.”

Pep’s has its own route system across the state and is available through Holiday Wholesale. In addition to pizza, Pep’s offers the Benetti’s line of meatballs and Italian Beef. “These are

not like the kind you’d buy in a grocery store,” says Wojcik, “but what you’d find in an Italian restaurant.”

Benneti’s offers two oven-baked meatball va-rieties, one with Romano cheese and one with Parmesan. The Italian Beef is lean and tender, perfect for sandwiches.

“We are a pizza company first,” says Wojcik.

Continued on page 20...

On Premise July/August 201120 www.tlw.org

it aLL aDDS up!

...continued from page 19

Another hot item is boneless chicken breast strips. A user-friendly item, especially for bars and grills that don’t have a chef on staff and don’t have the space or time to deal with whole chickens, they can be pulled apart for wraps, salads, quesadillas, chicken and gravy, flatbreads and more. Or spice it up with one of Brakebush’s seasoned varieties, including Bold Italiano, Tuscan and Moroccan.

“These products really take the worry out of food service,” says Maes. “ Just heat and serve or use to enhance your dishes.”

Wisconsin’s riverside foods “You have your fixed costs, and you can only sell so much beer and mixed drinks to cover that. By offering food, you’re not only hold-ing people longer, you’re adding profitability to the bottom line,” says “Musky Mike,” Vice President of National Sales & Marketing for Wisconsin’s Riverside Foods. “Appetizers, sandwiches, they have a greater gross than drinks and beers. It’s percentage versus ac-tual dollars to the bank. When you add food, you add dollars to the bank.”

Started as a family business in 1961 focusing on fresh fish, Riverside Foods, based in Two Rivers, has evolved to sell just about anything you’d want to eat in a tavern.

“Our original premise was fresh fish, perch, walleye, blue gill,” says “Musky Mike” Coenen. “Then we started coating. That was pretty much our bread and butter, until we got into appetizers.”

Including cheese curds.

“Those we’re pretty proud of,” says Coenen. “They’re a mainstay, and we do a really fine

job with them.” Among Coenen’s favorites are the Homestyle curds with white cheddar and the Italian Crusted White Cheddar.

Make no mistake—Riverside Foods remains the state’s primary purveyor of breaded perch and walleye, in addition to its fine cheese curds. But the company also offers its Kettle Brau line of products, and fryer-ready appetizers beer-battered with Wisconsin’s own Leinenkugel’s. Included in the Kettle Brau line-up are beer-battered brat slices; it doesn’t get much more Wisconsin, which is a fact Riverside Foods is proud of. In addition its partnership with Leinenkugel’s, the com-

pany has a close relationship with the Wis-consin Milk Marketing Board and only uses Wisconsin-made cheeses in its products.

“We are a Wisconsin company, and we buy Wisconsin when we can,” says Coenen. “That’s

huge to us, and customers can be satisfied that the Riverside Foods product they’re en-joying benefit more than the tavern owner.”

Riverside Foods offers another product line that’s a no-brainer for tavern owners: Super Samplers. This pre-portioned appetizer sam-

pler is conveniently in one bag, with one fry time. Coenen’s top Super Sampler seller is the Brew House, which features Leinenkugel’s beer-battered onion rings, mozzarella sticks, shrimp, mushrooms, breaded cream cheese jalapeño snappers and chicken strips. There are eight varieties in all.

“If you want to do a combo platter yourself with three or four different items, they all have different cook times and someone always over-portions,” says Coenen. “With Super Sam-plers, you know your exact cost and you know each is an exact portion. No fuss, no muss. It’s a beautiful thing.”

legend larry’sWhen you have a good thing, make the most of it. That’s the story behind Legend Larry’s na-tional award-winning wing sauces. When owner Larry Schaefer opened his first bar in Sheboy-gan in October 2001, there were no places sell-ing wings, so he got to work, crafting a recipe.

“About three years into it, my mother started ribbing my father to enter into a national buf-falo wing competition,” says Dane Schaefer (Larry’s son), who does marketing for the com-pany. “We didn’t have huge expectations, but we competed with three sauces and took two firsts.”

From there, the family researched what it would take to get those winners into bottles and people’s mouths. Today, there are nine sauces available for public consumption and is

served in 11 locations around the state.

Schaefer explains the arrangement: By using Legend Larry’s sauces and the company speci-fications for perfect wings, taverns can use the

Continued on page 22...

21Tavern League of Wisconsin 2011 July/August On Premise

1. Set yourself apart. Become known as the place with the best burger, the best pizza, something that sets your place apart.” Dane Schaefer of Legend Larry’s suggests doing some market research, even if that’s simply visiting every tavern in a ten mile radius of your own. “Offer something unique to your customer base or your area,” says Schaefer. “That’s where we found our success originally.”

2. Build your business quality. “Good operators are busy and getting busier often because they’re beating their competition that are focused on low cost and low quality. Once you start cheapening things, that’s usually the beginning of the end.”

3. Use “leaders” and combos to draw people in. “Lead” people in with All-You-Can-Eat Wing night, $1 hamburgers or other specials during off-peak times, such as weeknights. “When you get people in on a leader, you might break-even on the special at best,” says Maes. “But you make it up at the bar with people shooting pool, doing shots, drinking on a night that is otherwise slow.”

4. Create Food and drink combinations that patrons can’t resist. For instance, combo up a bucket of Leineku-gel’s on ice and Riverside Foods’ Super Sampler, which is beer-battered with the Chippewa Falls brew. “Make it easy and interesting for the consumer to buy,” says Coenen. “Don’t give away the farm, but set it up so you’re making money and holding people.”

5. Get the word out. With any strategy, says Maes, “you have to be willing to promote it.” Many vendors pro-vide point-of-sale materials, including coast-ers, table tents and posters, and some offer contests and incentives to help promote sales. Legend Larry’s is offering a promo-tion for places serving their wings; patrons can enter a drawing for tickets to the August 12th Milwaukee Brewers-Chicago Cubs baseball game. One winner from each loca-tion gets two tickets and entry to a tailgate party featuring Legend Larry’s products and drinks. “Use what’s available to help get people in the door and push product,” says Schaefer. “Getting the word out” also means having a descriptive, easy-to-find menu.” A menu board on the wall can easily be overlooked. Have something on the bar people can pick up.”

6. Get creative. Coenen, who was a menu engineer for five years and a chef for 13, says it’s important to “make the best use of everything you have.” Don’t just serve cheese curds in a basket; put them on a hamburger. Try throwing cut-up boneless wings on a pizza. Get creative! “Figure out different ways to use your product,” says Coenen. “You have to turn inventory. No one wants some-thing that’s been sitting in a freezer, and people appreciate things outside the norm.”

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it aLL aDDS up!

...continued from page 20taverns can buy it and use it however they want in their own products like chili or sandwich-es, but if they want to be able to feature the branded product, then they would go the other route.”

Legend Larry’s offers five traditional buffalo-style sauces, which have a cayenne pepper

base: Mild, Medium, Hot, Scary Larry and DOA. Flavored soy-based sauces include Teriyaki, Honey BBQ, BBQ and Hot Garlic, which is a bestseller. There’s a tenth sauce in the works for bottling, Spicy Bacon BBQ, but Schaefer doesn’t have a timeline on it yet.

“I’ve learned in business to not set hard dead-lines on things like this,” says Schaefer. “But know that this was the first year we took it to competition … and it took second place.”

Want to try Legend Larry’s for yourself? While the sauces are privately distributed, you can hit up one of the company’s external locations, or stop by one of their company-owned res-taurants, including the latest set to open in Green Bay this summer. ●●●

Source List:Brakebush BrothersN4993 6th Drive, Westfield, WI 53964Don Maes • 800-933-2121 ext 1368 dmaes@brakebush.com

Pep’s Pizza / BenettiPO Box 522, Medford, WI 54451Mark Wojcik • 888-802-7377 mark@benettifoods.com

Riverside Foods LLC 2520 Wilson St, Two Rivers, WI 54241“Musky Mike” Coenen • 800-678-4511 musky@riversidefoods.com

Legend Larry’s 1632 Michigan Avenue, Sheboygan, WI 53081Dane Schaefer • 920-458-0605dane@legendlarrys.com

Any establishment that serves food must have a license to do so. The state requires a minimum of one certified Food Manager on staff, though some counties have more stringent requirements. Certification lasts for five years. Anytime during the fifth year, individuals must com-plete a Recertification Course.

“What people don’t realize is that you can recertify any time within the fifth year,” says Dana Skillrud, TLW food course instructor. “It’s like when you renew a magazine subscription; you can renew early, and your recertification is valid from the day your last one expires.”

There is a six-month grace period. Failure to take the Recertification Course (TLW’s Recertification class is just three hours) in time requires that a person retake the initial full-day Certified Professional Safe Food Handler Course.

The TLW Certified Professional Safe Food Handlers Course and recertification course are offered throughout the year at various locations. The organiza-tion’s instructors have taught over 27,500 hospitality employ-ees over the last 14 years.

To find a schedule of classes offered by TLW, visit www.tlw.org/public/food_course.asp.

ceRtificAtionfoR food mAnAgeRs

brand name, get extra exposure through the company’s website and participate in promo-tions, such as the wing-eating contest Legend Larry’s sponsored during the football season.

“When they sign on with us, it gives them the

ability to say they’re using our product,” says Schaefer. “For most of our customers, their business has grown exceptionally since taking on our product.”

Sauces are also available wholesale, but don’t come with the extra perks. “Restaurants and

“You have to give people a reason other than

good beer to stay at your place. If they get hungry

and have to go someplace else for a sandwich,

you’re guaranteed that they’re not coming back.”

— Don Maes

23Tavern League of Wisconsin 2011 July/August On Premise

rectly contribute to foodborne illness, such as not having soap or paper toweling for proper hand-washing. 3.“Core”, the last category, in-cludes violations that don’t directly contribute to foodborne illnesses, but are part of an estab-lishment’s overall operations.

3. handling of cut leafy greens and toMatoes: Given the number of outbreaks involving toma-toes, spinach, cabbage and other leafy greens, these food products are now considered poten-tially hazardous. Under the new FDA code, these foods must be kept at a proper temperature (below 41 degrees or above 135 degrees) once processed.

4. food allergens: The new code defines what a food allergen is and requires that an establishment’s Certified Food Handler educate all employees on food aller-gens. “This is a major step, and what the public has been asking for,” says Kaplanek.

This code change does not require establish-ments to include allergens on menus, but pro-vides education so servers and food preparers can recognize and answer diners’ questions re-lated to allergens. ●●●

With recurrent reports of contaminated food, outbreaks of foodborne illnesses and product recalls, consumers are

becoming more and more concerned about what they’re putting in their mouths. With this heightened awareness of food safety, it’s im-portant that your establishment stays on top of it as well.

“People are much more familiar with food safety and foodborne illnesses,” says dana skillrud, director of curriculum and instructor for the tavern league of Wisconsin. “It’s become com-mon conversation. People have higher expecta-tions, and they’re watching the servers differ-ently than even three years ago.”

The FDA updates the food code every three to five years; states then adopt those changes. Wisconsin is currently in the process of adopting those chang-es, but it’s “at least another year away,” says Jim kaplanek, chief of food safety & recreational licensing, department of health services.

While there are hundreds of changes in the FDA’s recent food code update, there are four major changes of note, says Kaplanek. They are:

1. inclusion of norovirus: Food employees diagnosed with norovirus, also known as the stomach flu or viral gastroenteritis, must now report this to the person in charge at the establishment.

“Wisconsin already requires that food employees with symptoms or a diagnosis of a foodborne ill-ness, such as Shigella, E. Coli and Salmonella, must report this to the person in charge. This would just add norovirus to that list,” says Kaplanek. He adds: “It’s believed that norovirus is becoming one of the most common foodborne illnesses.”

2. criticality: When inspectors debit a violation on inspection reports, it is either classified as “critical” or “noncritical.” “‘Critical’ can give an establish-

ment a negative connotation when it may not actually have been that critical,” says Kaplanek.

The new code has three classifications. 1.“Prior-ity” violations directly contribute to foodborne illness, such as improper temperatures, ill food handlers, not washing hands and more. 2.“Pri-ority foundation” refers to violations that indi-

Food Code Updates

Keeping Diners Safe

By Amanda N. Wegner

“People have higher expectations, and

they’re watching the servers differently

from even three years ago.”

—Dana Skillrud

On Premise July/August 201124 www.tlw.org

superior/douglas county tavern League

the event in the past,” says Corbin, “and this was the first time we tried a different way. I thought it went really well. We had right around 90 peo-ple come out in support.”

The Superior/Douglas County League, which was founded in 1935, limits its fundraisers to two a year, says Corbin. “We beat everyone up in the two of them and they’re pretty close together, so we try not to do any more than two. We try to get them to cover all our needs.”

The league is already realizing the benefits of its charitable arm; with the June golf tournament, the 501(c)3 designation allows the golf course to receive a donation deduction for mentioning the league foundation in its advertising.

“Those things are starting to happen and will re-ally make a big difference.”

Another thing the league is “trying to make hap-pen” with the new designation is obtaining a vehicle for their SafeRide Program. “We’d really like to make that work,” says Corbin. “It would really help our program.”

The league’s SafeRide Program, which was start-ed in 2001, is well utilized, especially in the city of Superior, despite little public marketing.

“One of the biggest things we tout is our SafeRide Program. Out of 75 or so members, about 50 are in the city, so it’s a big thing in Su-perior … we have a little trouble in the rural areas, but we’re working on it.”

The program charges $4 for vouchers, which al-lows patrons to use any cab service.

Up in the northwestern corner of the state, the Superior/Douglas County Tavern League is trying new things and leading

the pack. “We’re pretty active right now,” says longtime Superior/Douglas County League Presi-dent dan corbin, owner of corbin’s harbor inn, Superior. “We just finished forming our charitable corporation. We can do a lot more now.”

Corbin’s League was the “guinea pig” in terms of forming a qualified 501(c)3 organization, a designation that allows for charitable tax deduc-tions by both gifters and giftees. They began the process to form the Superior/Douglas County Foundation in Spring 2010, helping to pave the course for other local leagues around the state.

“Our league was the first to get involved,” says Corbin. “Now that we have ours, it will be pretty easy for other leagues. Some leagues were run-ning into trouble, weren’t getting raffle licenses, having issues. This levels the playing field, so we can have the same fundraisers as other organi-zations.”

The league holds two main fundraisers each year: a Spring fundraiser and a golf outing in June. This year, says Corbin, the league changed the Spring fundraiser’s format from the past. For four hours on a Sunday afternoon, charitable souls gathered for silent auctions, drawings and dinner, raising $4,500 for three local charities, including the Center Against Sexual and Domes-tic Abuse (CASDA), Northwest Wisconsin CEP and the Salvation Army, as well as $7,000 for the league.

“We were having trouble getting people out for

“It’s pretty well-known,” says Corbin. “We’ve got pretty good recognition, at least among the bar-goers.” Corbin commits a lot of personal time to the program as well, serving as the go-between when there are issues with the city or the sher-iff’s department.

It seems the Superior/Douglas County Tavern League is all about trying new things lately. To recruit new members, Corbin and other league members embarked on a bus tour in April. “On our first trip out, we picked up eight members. In July, we’ll do the same thing again.”

With the chance to win the pot at monthly meet-ings, who wouldn’t want to join this league? At each meeting, attendees put $2 in the kitty (which is padded with $50 at the start), and all members’ names go in the drawing; if the mem-ber isn’t at the meeting, all the proceeds go back in the pot for next month. “It’s just a fun way to get people to meetings,” says Corbin.

Representing both the city of Superior and the rural areas of Douglas County can sometimes be difficult, says Corbin. “It’s not a rivalry, it’s just two different animals; running a tavern in the city is different than running one in the country. We try to work back and forth so everyone has a place.” ●●●

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On Premise July/August 201126 www.tlw.org

Jimmy’s saloon

Change is a good thing, even if people don’t like it. “We used to come here when we were young,” says Renee Kern, Owner of Jimmy’s

Saloon in Superior. “When it went up for sale, we didn’t want it to go to someone else and be changed. Jimmy had built up a pretty good business.”

Kern purchased Jimmy’s Saloon, the couple’s neighborhood bar, with her late husband, Michael “Rex” Kern, in 1993 after the original Owner, Jim-my McGuiness, passed away. Jimmy’s Saloon has a longstanding history in Superior; McGuiness opened the bar in 1946.

Today, the bar is a family affair; Renee’s son, Keith, is now a partner in the business, and other family members regularly help out.

With a laugh, Renee recalls Rex’s pleas to buy the bar: “My husband wanted to buy a bar, thought it would be a great thing and said he’d do everything to help.” But, adds Keith, “Dad was really good at delegating everything.”

The Kerns will celebrate 20 years in business in March 2012, and they’ve slowly made changes at Jimmy’s Saloon the past two decades. Through the years, the interior has been revamped, and the outside façade has been updated to look like an old Western saloon.

“When we first got into it, we couldn’t afford to do much, but the place needed some updates,” says Renee. “Those were tough years, very tough years. People don’t like big changes around here, so we did things in small amounts. People get afraid when they think you’re going to change everything.”

Jimmy’s is open 10 a.m. to closing time, 364.5

days a year. “We’re not open on Christmas morn-ing,” explains Keith. “In the last ten years, we’ve only been closed for a few special occa-sions. Otherwise, we’re a nonstop machine.” Adds Renee: “If we are closed, it raises a lot of eyebrows.”

Though the Kerns involvement in the Tavern League fell off a few years after purchasing the bar, the family now is heavily involved with their local league. Keith is on the Board of Directors and assists with the Superior/Douglas County League’s SafeRide Program.

“They do a lot for us,” says Keith. “They are con-stantly fighting for what’s right for bars and what we need.” On his involvement with SafeRide, Keith says, “It’s a great, wonderful program. You can’t ask for anything better than a ride home if you need one.”

Renee adds that local league President Dan Corbin is also critical to their involvement. “Dan is a great go-to guy who knows the answers. There is no one in this county he hasn’t helped at some time.”

While Jimmy’s is strictly a bar, Keith says they’re known for some of the best nachos in town. Their

$1 beer special on Wednesday is also wildly popular.

“On Wednesdays, this place is off the wall,” says Keith. “We call it our Recession Special.”

Despite the recession, there’s still plenty of room for charitable giving in Superior and Douglas Coun-ty, and the Kerns are helping facilitate that. In Sep-tember, the Kerns and Jimmy’s Saloon are hosting their third annual golf outing in honor of Rex.

“My father was big in giving back; he’d give the shirt off his own back and that’s how he raised the whole family.”

At the first fundraiser in 2009, the event allowed the Kerns to purchase $3,000 worth of food and toiletries for a local church food pantry. The do-nation filled up both a U-Haul and the food pan-try. Last year, the event raised money to donate

$3,000 worth of coats and boots to a church to be distributed to families, and $1,000 to Just for Kids, a dental program for children who don’t have access to dental care.

“We try to keep the money local and focus on kids if we can,” says Keith.

The bar hosts fundraisers for individuals in need of assistance and helps out with Tavern League events and fundraisers. They also sponsor cars at the local racetrack; Keith has been racing stock cars since he was 15 years old.

“Anytime someone needs help,” says Keith, “we try to do what we can.” ●●●

Renee and Keith Kern, Co-OwnersJimmy’s Saloon1812 Iowa Ave., Superior, WI 54880715-394-6403

“My father was big in giving back; he’d

give the shirt off his own back and that’s how

he raised the whole family.”

— Renee Kern

27Tavern League of Wisconsin 2011 July/August On Premise

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It’s not easy to describe what Northwest Wis-consin CEP, Inc. (NWCEP) does, but Brad-ford Gingras, Chief Operating Officer, has a

simple answer: “We’re an organization that helps teens and adults alike prepare for careers.”

Working in ten counties throughout northwest-ern Wisconsin, NWCEP (CEP stands for “Con-centrated Employment Program”) staffs seven job centers in the region and provides employ-ment and training services, as well as support services, to workers of all ages.

“Whether you’re a displaced worker who’s been laid off or need help finding a job to begin with, we get people on their feet,” says Gingras. “By helping and training workers, we are also help-ing the business community by providing the best possible prepared workers for them.”

All this falls under the heading of “workforce development,” which Gingras admits is a con-fusing and complicated topic. In northwestern Wisconsin, CEP, Inc. is the service provider for the Northwest Wisconsin Workforce Investment Board, Inc.; this board distributes federal funds that support some of the programs and services NWCEP, a private nonprofit organization, offers. These services and programs range from Inter-net access to apply for jobs online to resume-writing assistance to on-the-job training.

While each situation is unique, NWCEP’s On the Job Training (OJT) program might pair an adult who is unemployed with a local business to gain firsthand work experience. Once the individual starts work, Gingras explains, NWCEP pays half the worker’s wages, and the business pays the balance. The experience is often for a limited term, a few weeks or months. But, “the benefit is huge. Not only does the employer get an em-ployee at half the wage who is learning their

business, but the person has a foot in the door and many times, it leads to permanent employ-ment,” says Gingras.

Additionally, NWCEP can help individuals get the necessary training, often through local tech-nical colleges, to enter a new line of work, es-pecially following a layoff. The organization also provides some support services for individuals, but this assistance is limited to things required for a job; for instance, an allowance for steel-toed boots for someone in a manufacturing job through the OJT program.

While NWCEP offers job centers and training for adult workers, two important programs the organization offers aren’t for adults, but teens.

“Nationally, most people would agree that to-day’s youth are less prepared for careers than ever before,” says Gingras.

One youth program NWCEP offers is Medical Discovery Days, a three-day immersion program for high school-aged students to explore the health care field. Students hear from a variety of health care workers, learn about jobs in the field, where the jobs will be in the future and required education. They also shadow profes-sionals in the workplace.

NWCEP’s most successful program is its Crex Meadows Youth Camp in Grantsburg. For two weeks, kids aged 14 to 19 work with Department

of Natural Resources staffers at this state wild-life area by day and participate in science and nature educational offerings at night. As they work and learn, they get paid and earn school credit.

“As far as I know, there is no other program like this in the nation,” says Gingras.

Between 70 and 80 total students attend the Crex Meadows Youth Camp annually. There is a competitive application process, and it’s geared toward disadvantaged youth and individuals with disabilities.

“This camp offers kids skills they’ll need for the future, to contribute to their community: lead-ership, problem-solving, getting along with oth-ers,” says Gingras, who directed the camp for several years. “This kind of skill development is overlooked way too often, but its importance is huge.”

While 60 to 65 percent of NWCEP’s funding comes from state and federal grants, private donations help the organization extend its ser-vices, especially for youth. At a recent fundrais-er held by the Superior/Douglas County Tavern League, attendees raised $4,500 for three local groups, including $1,500 for NWCEP.

“People like knowing they’re helping send local teenagers to a great experience that has many

benefits for both the youth and the community,” says Gingras.

Donations like this are especially important at a time when NWCEP, like many organizations, is asked to do more with less. “With the poor econ-omy, demand has been huge,” says Gingras, “and in many cases, we do not have the resources to help everyone we want. Funding has been dwin-dling, and we serve as many as we can.”

Northwest Wisconsin CEP, Inc.Bradford Gingras, Chief Operating Officer 715-682-9141 • www.nwcep.org

“By helping and training workers, we are also

helping the business community by providing the

best possible prepared workers for them.”

—Bradford Gingras

29Tavern League of Wisconsin 2011 July/August On Premise

sPeciAL cLUBmemBeRsHiP

Platinum Club Members

MAnITOWOC COUnTY Tavern League

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a Special Club Member, call the TLW

office at (800) 445-9221

www.benedictrefrigeration.commmattson@benedictrefrigeration.com

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With over 12,000 choices, you’re boundto find what you need.

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On Premise July/August 201130 www.tlw.org

Wisconsin Amusement and music operators

Since there have been jukebox operators, there have been close relationships be-tween those operators and tavern owners.

That’s why WAMO, Wisconsin Amusement and Music Operators, has been a Corporate Sponsor of the Tavern League of Wisconsin since 1997.

“This relationship between the tavernkeeper and jukebox operator was established many gen-erations ago,” says Bruce Dentice, Owner of Sam’s Amusement Company, Kenosha, and President of WAMO’s Board of Directors. “Whatever the Tavern League’s agenda has been, we’ve tried to be key in that partnership. The reason being is that with-out taverns, we cease to exist as an industry, or at least become a minute industry. The stronger the taverns are, the stronger we are as operators.”

WAMO, based in Madison, is an organization serv-ing Wisconsin’s coin-op amusement industry, including game and jukebox operators. The or-ganization, says Dentice, provides an educational forum in terms of technical support, legal support and persists in efforts to persuade the public and legislature for fairness in the market. The orga-nization also hosts the largest state conference and tradeshow in the nation and is recognized as the leading state trade association for opera-tors of coin-operated equipment. Several WAMO members have been Presidents and Directors of the Amusement & Music Operators of America.

“In joining WAMO, I felt that there was strength in numbers in securing the prosperity of my busi-ness,” says Dentice, explaining why he joined WAMO after purchasing his own business in 2003. “Alone, there is not much a business can do, but with other people, there’s a better chance of get-ting things done.”

WAMO has a nationwide reputation as one of the largest, strongest and most active state associations for the coin-op industry. How did it receive that title? In part, it’s because of Wiscon-sin’s tavern industry.

“The fact of the matter is that we have a strong tavern culture in the state of Wisconsin, and just as the Tavern League has tried to enhance it, WAMO has done the same thing,” says Den-tice. Which is precisely why Tavern League of Wisconsin and WAMO work together on so many issues. In the past, these two organizations were successful in legalizing crane games in the state, decriminalizing video poker, and getting free-play on pinball.

“We’ve confronted major legal and legislative is-sues for our members in the industry together, and we’ve repeatedly pulled the industry together to enhance the marketplace.”

WAMO has a lobbyist and PR firm on board to as-sist with the organization’s efforts.

“Our lobbyist and Tavern League’s lobbyist work hand in hand to promote our causes and know each other very, very well,” says Dentice. “We’re often called upon by the Tavern League’s lobbyist to help out with different issues.”

“There isn’t anything specific in the Legislature at present, but we’re trying to make sure nothing does crop up.”

WAMO supports Tavern League’s Legislative Day and attends every Convention. WAMO also helps raise money for the TLW and donates to its pro-grams, including SafeRide; with the organiza-tion’s donation structure, WAMO doubles local operators’ donations.

Another way WAMO and TLW work with one anoth-er is with pool and dart leagues; With over 15,000 players around the state, WAMO sponsors the larg-est pool tournament in the United States with over 4,500 sanctioned players and the largest dart tour-nament in the world with over 10,000 sanctioned, and that all starts in the neighborhood bar.

For leagues, operators provide the structure and machines, “all the tavern does is supply the play-ers,” says Dentice. “It moves from local tourneys to the state tourney to the national tourney, and that all starts at the local bar with local people. In order to get to the national tournament, you have to be playing in a local bar.”

Plus, adds Dentice, leagues are an opportunity to bring in business on a night that’s otherwise quiet. “Leagues can equal money,” says Dentice. “If there’s no one in your place on a Monday night, start a dart league and the place will be hopping.”

Who can disagree with a business that’s “hop-ping” on an off-peak night? Leagues, Dentice em-phasizes, are an easy, tangible way to witness the strong, reciprocal relationship between the Tavern League and WAMO.

“I always tell new tavern owners we’re going to be married at the hip. When it comes to our indus-tries, the more successful taverns are,” says Den-tice, “the more successful we are.”

Wisconsin Amusement and Music Operators (WAMO) 800-827-8011 • www.wamo.net

31Tavern League of Wisconsin 2011 July/August On Premise

On Premise July/August 201132 www.tlw.org

AiRgAs nAtionAL cARBonAtion

PRefeRRed distRiBUtoRs, LLcResponsibility is serious business for Preferred Distributors. A MillerCoors distribution house, one of Preferred Distributors “best sellers” is its training; two employees are certified alcohol server trainers and offer TIPS training classes to Tavern League Members in their territory. “It’s one of our more worthwhile investments,” says nick Carlone, On-Premise Sales Manager for the company. “We train the bartenders, help alleviate potential headaches and know they’re being trained properly.” Through the years, there have been several drowning deaths in La Crosse, with binge drinking cited as the cause. To help La Crosse-area members do their part to end the trend, Carlone (then part of Hellman Distributors, which later became Preferred) put together the largest TIPS training class in the United States in 2008. Held at the La Crosse Center, over 300 people were trained at one time, with assistance from MillerCoors.

“The Tavern League believes it’s more important to be proactive than reactive, and so do we,” says Carlone. “We have a never-ending dedication to Tavern League members, and I have a good personal relationship with President Rob Swearingen with an open line of communication back and forth; that’s very important in this industry.”

Even with the TIPS training, Carlone and his co-worker, Dan Hell-man, try to go beyond what’s in the book. They’ve gotten local police departments involved, asked them to give their perspective, such as why they do stings, or tips for checking IDs, so servers and law enforcement are on the same page. “They appreciate us asking them to come help,” says Carlone. “We’ve come a long way together.”

As a company, Preferred Distributors is relatively young; it formed in 2010 with the merger of C&H Distributing, Trausch Distributing and Hellman Distributors, which was driven, in part, by the corporate merger of MillerCoors. The company is headquartered in Sparta and has five warehouses. In terms of territory, Preferred Distribu-tors covers the southeast one-quarter of the state, roughly River Falls to Platteville.

“After MillerCoors merged, the direction they wanted to go was to have all the Miller and Coors houses merge,” says Carlone. “We also sell new Glarus, Corona, Heineken and other beers. To sum it up, anything not made in Missouri can be found in our portfolio.”

Preferred Distributors takes its commitment to responsibility beyond the TIPS training. Being an Affiliate Member of the Tavern League, says Carlone, “keeps us up-to-date on the concerns and issues of our customers. We can’t help solve problems unless we completely understand them, and the Tavern League helps us hold up that end of our responsibility. We’re all in this together. The better we can understand each other, the better we can work together.”

Preferred Distributors, LLC • Nick Carlone 2455 Commercial Drive, P.O. Box 250, Sparta, WI 54656 800-999-3177 • ncarlone@pref-dist.com

There’s a greener, cleaner way to get your soda fizzing and your taps flowing. “Unlike most other companies, we use beverage-grade CO2 and nitrogen,” says John kozlowski, Territory Sales Manager for the Wisconsin division of Airgas national Carbonation. “Most other groups use welding-grade CO2 and nitrogen.”

The difference? Beverage-grade gas is, on average, 99.8% pure, while welding grade is 75% pure. Airgas offers a low-pressure bulk CO2 tank and nitrogen generator that accurately mixes the two gases, resulting in purity and consistency.

“Places that use our systems immediately notice a difference in taste and how draught beer pours,” says kozlowski. “It’s about serving the best product possible to the end consumer.”

He gives McDonald’s as an example: “Have you ever had a flat soda at McDonald’s? no, because they’re using a bulk-tank CO2. If you go to a tavern or bar, order a rum and Coke, and the Coke’s flat, someone at the bar has to run down, change the cylinder, bleed the line. It’s a hassle for the owner, the bartender and your patrons and wastes a drink that now needs to be remade.”

Health departments and fire inspectors love the low-pressure system, which is permanently mounted to the floor. Airgas is all about safety, pro-viding a CO2 monitor to every account.

Airgas’ bulk-tank system mixes the gases on-site, and the gas is filled from outside. Airgas sets a delivery schedule based on how many soda boxes and beer barrels an establishment averages, but smart technology on the tanks allows Airgas to monitor a customer’s need remotely, too.

Airgas is relatively new to Wisconsin; the company opened its carbon-ation division here a little over four years ago. The company has been an Affiliate Member of the Tavern League since then. For members who like to “buy local,” Airgas fits the bill; the company employs more than 550 people in Wisconsin, with 400 in the Milwaukee area. “Even though Airgas is a national company, we like to be community-involved,” says kozlowski.

“We fund back some money to the community; we’ve sponsored some league golf outings and done some newsletters. I try to be readily avail-able as much as I can be to answer questions or help with requests, because I know Tavern League Members support the businesses that support them.”

Another way Airgas supports local businesses is by offering free consulta-tions on gas systems. “We’ll scope it out for free,” says kozlowski. “If you’re doing things correctly, great. If not, we can help improve things. It’s worth the time to make sure your customers are getting the best product you can offer, every time. That will keep them coming back, again and again.”

Airgas National Carbonation • John Kozlowski 6028 Dublin Ct., Racine WI 53402 414-721-6665 • john.kozlowski@airgas.com

33Tavern League of Wisconsin 2011 July/August On Premise

gReAt noRtHeRn AmUsementsAs a former bar owner, Jay Williams, President of Shawano’s Great northern Amusements, believes in the

Tavern League. “I’ve been a member for at least 15 years,” says Williams. “I believe in what they do and what they offer to their members, from offering support to help local taverns survive and grow, to standing up for the industry in Wisconsin as a whole, to showing owners what’s new in the business.”

Serving businesses within an hour and a half of Shawano, which is located in north-central Wisconsin, Great northern Amusements helps keep taverns hopping, patrons enter-tained and cash flowing. Offering a full line of amusement games, jukeboxes and ATMs, Great northern Amusements is run by Williams and his son; Williams bought the company after selling his bar.

“We offer anything that you need for your business,” says Williams, “and these items can help support your business with additional income.”

In addition to sales, Great northern Amusements services its products, providing same day, 24/7 service. “We know how important it is to keep your machines up and running,” says Williams.

What’s new? The majority of Williams’ business, at present, is TouchTunes, the world’s first digital downloading, pay-per-play jukebox with a touchscreen for fast, easy searching. Boasting an expanding library of over 3 million songs, some-one’s favorite song is always on with TouchTunes, meaning happier patrons willing to spend more money. When using old, CD-loaded jukeboxes, patrons were lucky to find their fa-vorite songs after spending time away from their friends and their drinks. With TouchTunes, bar-goers can more quickly and easily find the perfect tune for the night, increasing your incremental revenue from the music machine.

TouchTunes jukeboxes support both broadband and dial-up connections. TouchTunes also has a partnership with Verizon Wireless to offer 4G broadband wireless access to operators to keep their TouchTunes system and your tavern’s music selections up to date.

“It’s my biggest, fastest-growing offering,” says Williams. “The old style of jukeboxes is basically gone, and people like how user-friendly and fast these newer systems are. It’s the majority of what I’m doing right now and people love it.”

So do tavern owners; Touchtunes is in more than 45,000 establishments across north America, making it the in-dustry-leading entertainment network. Perhaps it’s time to make your bar a leader and get in tune with Great northern Amusements.

Great Northern Amusements • Jay Williams W5160 Labutzke Drive, Shawano 54166 800-337-4575

team name/tavern _______________________________

contact Person ____________________________________

Phone # ____________________________________________

name _______________________________________________

shirt size _______________________

name _______________________________________________

shirt size _______________________

name _______________________________________________

shirt size _______________________

name _______________________________________________

shirt size _______________________

guest Dinner only # _________@ $20 = ____________

golf registrations # ________@ $100 = ____________

❏ i would like to be a hole sponsor at a cost of $100. enclose money with application.

tHe 13tH AnnUAL tAveRn LeAgUe of Wisconsin

stAte goLf oUtingMONDAY, SEPTEMBER 12, 2011

Inshalla Country Club n11060 clear Lake rd • tomahawk, Wi 54487-9468

715-453-3130

registrAtion: 10:00 Am to 11:00 Am Lunch: 11:00 Am to 11:45 Am shotgun stArt: 12:00 Pm

FOUR PERSON SCRAMBLE EVENT

$100.00 PER PERSON INCLUDES: GOLF • CART • BEVERAGE TICKETS • LUNCH •

DINNER • AWARDS guest Dinner onLy- $20.00

Please complete the form below and return with a check for $100 per person to: Wisconsin TL Foundation, Inc.,

2817 Fish Hatchery Rd, Fitchburg, WI, 53713. The event is limited to the first 36 teams.

35Tavern League of Wisconsin 2011 July/August On Premise

distRict 5

Adams county

cruisers By the Lakes LLcGreg elliousnekoosa

green Lake Area

Mike’s Lanterns LLcMichael BriceMarkesan

marathon county

ringle Brickyard SaloonJeff L. Klugeringle

Schmidts Ballroom Bar & GrillLarry Burnswausau

marquette county

winger’s Starlite LodgeDouglas wingerMontello

Portage county

tiki Bar on Dubay, LLcLori M. GorskiMosinee

956 night clubtimothy L. SchertzStevens point

Lucky’s pubMichael J. pozarskiStevens point

shawano county

washington innDarcecil

Bad habit (the)Jack F. SharonGresham

Symba’s north ShoreBen SymesShawano

Waupaca county

Bridge BarSteven Van LysselFremont

distRict 6

Brown county

George Street cafeamy DunbarDe pere

door county

chaudoir’s Docktravis nicholsBrussels

forest county

Kathy’s innKatherine M. Deatonargonne

Kewaunee county

Jeff’s Sport Bar & GrillJeffery cmejlaKewaunee

oconto county

irish Green Golf clubJerry heraldoconto

parkway Golfalan J. neropound

outagamie county

university Loungechris J. ebbenappleton

e.t.’s Dog pound, LLcerica BoheKaukauna

pine Street BarGreg & holly weigmanLittle chute

distRict 7

chippewa county

red Zone Sports Bar LLcDenise & randy Kuhnertchippewa Falls

clark county

Little clubDonnie SmithSpencer

dunn county

elk point resortGary & chris Spehlecolfax

eau claire city/county

From the VineKathy nuenkeeau claire

ramada convention centerBecky welkeeau claire

Pepin county

Sassy’s of arkansawcasandra pittmanarkansaw

cell Block LoungeLee c. unserDurand

st croix county

Kozy KornerScott nelsonhudson

distRict 8

Ashland/Bayfield county

telemark resort & convention cntrclay Gallaghercable

Price county

office BarDave Vosscatawba

Jack’s corner BarMichelle palmerpark Falls

oK corralerandall Singerpark Falls

Midway tavern & cabinsBarbara M. Johnsonphillips

sawyer county

rum Shackpenny Jo t. Zeidlerwinter

superior/douglas county

Moose Junction Loungetrent e. SpragueDairyland

Skinny’s hideoutSolon Springs

Grumpy’s taverncraig BurgerSuperior

Washburn county

Longbranch Saloon & eateryMarc or tamera JohnstonMinong

distRict 9

milwaukee county Hospitality

Lower BoxSonia JanczakSaint Francis

On Premise July/August 201136 www.tlw.org

If you don’t have a logo or sign posted please

take a minute to have the state office send

you one (signs cost $25) so you don’t have

someone like my friends pass you by

because they didn’t see the TLW shield.

Iwas traveling in northern Wisconsin with some friends recently and one of them told me that when they go out with friends or fam-

ily that he always looks for the TLW logo or sign before deciding to spend his time or money at the establishment. After hearing that I asked some other friends of mine if they ever take note of whether or not a tavern is a member of the TLW before they go in and most every one said they al-ways look for the TLW member logo.

Being a member of the Tavern League of Wiscon-sin is an asset to your business and often times results in patrons walking through your doors be-cause they see that membership sign. Frequent-ing a TLW member establishment also brings perks for patrons that are not available at a non-member establishment.

For example, only TLW members are eligible to be selected as the Tavern of the Game during Milwau-kee Brewer telecasts. The winning TLW establish-ment receives 40 tickets to a Brewer game. A frequent customer from a winning establishment may enjoy a trip to Miller Park to enjoy a Brewer game courtesy of his favorite tavern owner!

Customers of a TLW member establishment can also utilize the lifesaving SafeRide Program. Only TLW member establishments participate in the SafeRide Program. The TLW successfully lobbied the Legislature to receive state funding for the SafeRide Program. Last year SafeRide spent over $500,000 on over 64,000 rides with funding coming from local tavern leagues and a state surcharge on each OWI conviction.

TLW members receive discounts on their music licensing fees from BMI and ASCAP. Establish-ments required to pay music licensing fees save 10% as a member of the TLW.

The TLW membership logo on the door or TLW sign out front says a lot to your customers and also, a lot about your business as a responsible owner up to speed on the issues which can impact your business.

Showing off is ok.

By Scott StengerStenger Government Relations

37Tavern League of Wisconsin 2011 July/August On Premise

As of July 1, 2011

ackley novelty incaction Games LLcaero-Stream LLcaffiliated investment Groupagon Systems inc.airfire Mobileairgas national carbonationalliance insurance centers, LLcallied Games, incallied insurance centers inc.american entertainment Services, incamerican income Lifeamerican welding & Gasamusement Devices incarden culinaryatM network incB & K Bar & restaurant SuppliesB-M Music & GamesBadger hood cleaningBaer’s Beverage inc.Bar owner Marketing SystemsBaraboo Sysco Food ServicesBaraboo tent & awningBarsGuru enterprises LLcBay towel/Linen rentalBeechwood Distributors, inc.Benedict refrigeration Service, incBernick companiesBest BargainsBevincoBi-State point of Sale SolutionsBig Daddy Games LLcBig Game Sports cards/ Sterling GraphicsBill’s Distributing LtDBlondie enterprisesBlu cigBMi (Broadcast Music inc)Bromak Sales incBuy right purchasing Group LLccash Depotcentral ceiling Systems, inc.cintas corporationcoffee express, inc.corporate casuals & promotional productsD & D amusement Games LLcDamage control incDean George auction ServiceDean health planDeVere company inc.Dierks waukeshaDiScuSDisher insurance ServicesDJ D-train

Double eagle amusements inc.Dr pepper/Snapple Groupecigs-4u,LLceconoprintedge one incel cortez hotel & casino (the)elite Security Solutionsemil’s pizza, inc.energy Distributingengels commercial appliance, inc.explorewisconsin.comFirst Data Merchant ServicesFlanigan DistributingFleming’s Fire iFlipside coin Machines incFocus on energyFox Valley clean airFreistadt alte Kameraden BandFriebert, Finerty & St. John, S.c.G & K ServicesGame Management corp.Games are us incGeneral Beer - northeast, inc.General Beverage Sales coGeneral Draft Service inc.Glavinsured agency, inc.Great Lakes BeverageGreat northern amusementsGrub & pub report & attitude X 2Guardian pest Solutions, incGunderson LinenGustave a Larson companyheun enterprises - Shakers Vodkahiawatha chef, Bar and Janitorial Supplyholiday wholesale inchuebsch Serviceshyer Standardsideal ad & Sportswearideal energy concepts, LLcindependent insurance Services inc.indianhead Foodservice Dist. incinsphere insurance Solutionsinsurance center (the)J t advertisingJBM amusementsJim’s tap cleaning LLcJohnson Brothers BeverageJohnson Dist. inc.Jp Graphics inc.Just in time refrigeration LLcJustiSolutionsKessenich’s LtdKobussen Buses, LtdKrantz electric inc.

Lamers Bus LinesLebby’s Frozen pizzaLee Beverage of wisconsin LLcLehmann FarmsLuxury Limousines, inc.M & r amusements & Vending LLcMagnuson industries incMass appeal Specialties incMicro MaticMidamerican processingMidstate amusement GamesMidwest amusementsMidwest coin concepts of wiMidwest poker LeagueMilwaukee BrewersMilwaukee BucksMitchell novelty co.Modern cash register SystemsMoy, Borchert, erbs & associates, LLpMr ecig System (the)Murphy Desmond S.c.national chemicals, inc.national processing co.northern Lakes amusementnorthwest coin Machine cooriginal ovenworks pizzap & M Distributing LLcpabst Brewing companypacker Fan toursparadise printing companypark ridge Distributing, inc.payroll company (the)pehler Brothers Distributingpep’s pizza / Benettiper Mar Security Servicesplunkett’s pest controlportesi italian Foods, incprecision pours, incpreferred Distributors, LLcQuantum Digitalracine amusement incred’s novelty LtDreinhart Food Service, LLcriverside Foods, inc.S & S Distributing, inc.Sam’s amusement coSanimax Marketing LtDSaratoga Liquor co, inc.Schmidt noveltyShirk’s pizzaSlack attack communicationsSoapy entertainment & enterprisesSolid Gold coachingSpecial olympics wisconsin, inc.Sport products

Stansfield Vending incStevens point BrewerySunroom Design GroupSuperior Beverages LLcSuperior VendingSwanel Beverage inc./Banzaitestech LtDthis Drinks on us, LLcticket King inc.tidy taptoccata Gaming international, LLctotal energy conceptstotal register Systemstri-Mart corporationtricky Dick & Joyce Specialtyur city entertainment.comuS FoodserviceVital tokenswausau coin Machines incwi hospitality insuredwil-Kil pest controlwine institutewisconsin Souvenir Milkcapsworld poker entertainment

On Premise July/August 201138 www.tlw.org

Do you feel unsure that you’re

complying with all of the various

taxing authorities’ filing and pay-

ment requirements? Are you taking advan-

tage of all of the exemptions and deduc-

tions to which you are entitled? Do you

know which agencies administer the vari-

ous taxes? This is the second in a series of

articles designed to help you answer these

questions.

Wisconsin incoMe taxes (Wisconsin dePartMent of revenue)

Wisconsin follows the Federal rules as they

relate to classification for income tax pur-

poses. You are either a sole-proprietor (or

single member LLC taxed as a disregarded

entity), a partnership (or multi-member

LLC electing the default classification), a

C-Corporation, or an S-Corporation (or an

LLC electing to be taxed as an S-Corpora-

tion). Your tax advisor and attorney can

assist you in determining which is best for

you and your unique situation. For more

information on each, visit the IRS’ website:

http://www.irs.gov/businesses/small/

article/0,,id=98359,00.html

Each of these has an annual filing require-

ment for each calendar year (except C-Cor-

porations, or in rare cases an S-Corpora-

tion with a non-calendar or “fiscal year”).

C-Corporations file either Form 4 or Form

5. Form 4 is filed by corporations doing

business both in and outside Wisconsin

(multistate corporations), corporations

that are members of combined groups, or

domestic insurance companies doing busi-

ness in Wisconsin. Form 5 is filed by corpo-

rations not required to file a consolidated

return and not doing business in another

state. S-Corporations file Form 5S. Both

types of corporate returns are due on the

15th day of the 3rd month after the end of

the year (March 15th for most).

Sole proprietorship (Schedule C, Form 1),

and partnership (Form 3) returns are due

on the 15th day of the 4th month after the

end of the year (April 15th for most).

Each of the forms discussed above can be

accessed on the WDR’s website:

www.revenue.wi.gov

Use the instructions for Form 4-ES to cal-

culate estimated tax payments for C-Cor-

porations. These payments must be made

electronically like all business payments

using the Electronic Federal Tax Payment

System (EFTPS). These payments are due

by the 15th day of the 3rd, 6th, 9th, and

12th month of the corporation’s tax year

(Note that the first installment is due a

month before the first Federal estimate is

due. For calendar year corporations, the

due dates would be March 15th, June 15th,

September 15th and December 15th.

Because S-Corporations and Partnerships

generally don’t have income tax liabilities

of their own, there won’t be any estimated

tax payments to be made (although owners

of these entities may very well have to file

Form 1-ES).

Kimberly Ruef, CPA is a partner with Wegner

LLP, CPAs & Consultants and Wegner Payroll

Group with offices in Madison, Baraboo, and

Waukesha. She has been providing accounting

and tax services to businesses and business

owners for over 20 years. This article is not

intended to give you complete tax advice, but

a general review of the subject matter.

Phone: (608) 274-4020

Email: kim.ruef@wegnercpas.com

What taxes should i Be Aware of?

By Kimberly Ruef, CPA

39Tavern League of Wisconsin 2011 July/August On Premise

To obtain consideration for your free new products listing, please contact

Heidi at Slack Attack Communications at 608-222-7630 or heidi@slackattack.com.

Intelligent Diagnostics Manitowoc’s new Indigo ice machine offers an internal communica-tion system that never sleeps. Constant monitoring of electronic systems means that if issues arise they are immediately noted and can be addressed. The electronic storing and reading of data makes servicing easier and reduces labor and machine downtime.

Read Easy Display The easy-to-read display panel prompts for things like adding sani-tizer or checking the water or air filter.

The Indigo has multiple language choices for the display with words, not codes, which are displayed making communications easy to un-derstand without referring to a manual for preventative diagnostics, operating status and machine information. The blue backlit display is easy to read in dimly lit basements or in bright kitchen locations.

Though we offer additional information through the display the machine still makes ice by pushing a single dedicated button. “We wanted to keep the basic operation of this machine as simple as pressing one button but have additional information for the user and technician when they need it,” states Sara.

Active Clean Having automated systems in place to initiate regular cleaning, sani-tizing and de-scaling cycles ensures that the foodzone is regularly maintained.

Manitowoc raises the cleaning standard with equipment that is easi-er to clean, effectively reducing the number of cleanings saves labor time, money and machine downtime during the cleaning process.

The LuminIce™ Growth Inhibitor is an available accessory that creates “active air” by recirculating the air inside the ice machine foodzone over a UV light. This active air passes over all exposed foodzone components to inhibit the growth of mold, yeast, bacteria and other common micro-organisms. no chemicals need to be add-ed to the unit, only a simple UV bulb change is needed once a year.

This machine was on display in the Benedict Refrigeration booth at the TLW Spring Tradeshow. Contact Benedict Refrigeration for more information at 800-944-3604 or visit www.benedictrefrigeration.com

Ice Assurance Whether you need 100 pounds of ice or 3,000 lbs., the Indigo deliv-ers the highest quality ice to serve customers. Manitowoc’s revolu-tionary acoustical ice-sensing technology accurately measures ice thickness for consistent cube formation and water conditions. In ad-dition, customizable ice production levels ensure ice is there when you need it and production is shut off when you don’t.

The ice clarity feature adjusts the water usage to improve ice quality in hard water locations. A TDS (total dissolved units) water sensing probe constantly monitors the incoming water quality and provides alerts if water quality needs attention.

Energy Management Manitowoc’s Indigo ice machines offer several key technologies that improve efficiency and also provide the ability to control energy and water consumption, further reducing the cost of ownership.

A customizable ice making schedule allows for fluctuations in daily levels of production, saving energy by making only the amount of ice you need, when you need it. In addition, ice production levels can be scheduled by day-of-week or time-of-day to take advan-tage of lower nighttime energy rates. Being able to control energy and water consumption is not only good for the environment but it also reduces the cost of ownership.

Service and Support Quick, reliable diagnosis of an ice machine is essential to keep operations running smoothly. Manitowoc’s Indigo gathers informa-tion 24-hours a day. This collection of recorded and real-time data enables quick and accurate diagnosis of any problem. With remote gateway monitoring, diagnosis can begin remotely before a service technician is at the door.

Service data can be displayed for faster and more accurate service calls or can be downloaded via USB port for detailed analysis by a service technician. The control board “self-check” saves unneces-sary part replacement.

For more information on Manitowoc’s new Indigo ice machines visit www.manitowocice.com/indigo

neW indigo ice mAcHine WitH AdvAnced diAgnostics And sUPeRioR cLeAnABiLity

Manitowoc Ice has built its reputation on developing the most innovative and reliable ice solutions for the foodservice industry. Our newest ice machine - Indigo™ - means ice assurance - never worry about ice again. Ice assurance is a series of technological advance-ments including intelligent diagnostics, the ability to monitor ice machine operations 24-hours a day, easy-to-read display screen, easy to clean foodzone to handle food safety concerns, assurance that ice will be clean and taste great for your customers, water and energy management features that save money, and superior service and support. State-of-the-art diagnostics offer constant monitoring of refrig-eration and sub-system controls so if an issue arises it is immediately communicated and can be addressed. Utilizing energy management technologies, ice production levels can be scheduled by day-of-week or time-of-day to take advantage of lower nighttime energy rates. And, the patented LuminIceTM growth inhibitor reduces bacteria, mold, and yeast in the food zone, easing food safety concerns.

On Premise July/August 201140 www.tlw.org

The TLW 1st & 9th District post-convention caucus was hosted by the Kenosha County Tavern League and was held at Mad Dan’s in Twin Lakes on May 2, 2011. Over 30 District members were on hand to hear TLW President, Rob Swear-ingen, discuss issues of concern.

The Manitowoc County Tavern League held its Annual Banquet at the Silver Valley Supper Club on June 6, 2011. Over 80 Members and guests attended this year’s event which included great food and entertainment. Guest speakers included Wisconsin 2nd District State Assembly Representative, Andre Jacque, and TLW President, Rob Swearingen. Congratulations “Tippy” Tomchek, Butch Liesch, Wayne and Jean Machut and all on organizing a great evening.

The Dodge County Tavern League held its annual Public Relations Banquet on May 3, 2011 at the Mayville Golf Club. Over 70 TLW Members and guests were in attendance at the event. Special guests included, Dodge County Sheriff, Todd Nehls, Dodge County Judge, John Storck, as well as TLW President, Rob Swearingen. As usual the 2nd District showed up in force with members from Madison/Dane, Waukesha and Jefferson Counties in attendance. Congratulations Dodge County President, Kathy Martin and all for hosting a fine evening of great food, entertainment and socializing.

Manitowoc County Tavern League Annual Banquet

Dodge County Tavern League Public Relations Banquet

TLW 1st & 9th Districts Post-Convention Caucus

41Tavern League of Wisconsin 2011 July/August On Premise

Tavern League Board of Directors Meeting

The TLW 4th District held their Annual Fundraiser and picnic in downtown Potter on June 5, 2011. Over 80 TLW Members, friends and supporters came to enjoy a beautiful day complete with great food and entertainment. Once again Gene and Helen Loose and the Calumet County Tavern League were great hosts!

Tavern League of Wisconsin full Board of Directors met for their summer board meeting at the River Inn in Boscobel on June 21, 2011. The Grant Iowa Tavern League did a great job serving as the host as well as providing SafeRide transporta-tion for Board members during the event, as they were able to patronize downtown Boscobel members and thank them for their support. We received a surprise visit from Past TLW President, Jerry Hinderman. Everyone enjoyed the chance to catch up with Jerry and enjoy a few laughs.

Guest speakers included Larry McGinn, representing the CORE program, a newly adopted TLW charity program. In addition, Dick Leinenkugel and Dan Buttery were on hand to enlist TLW support on the Fisher House of Wisconsin helping Veterans and families.

4th District Annual Fundraiser & Picnic

Please submit any information you would like published in On Premise magazine to: kelly@slackattack.com or Kelly Wolf • Slack Attack • 5113 Monona Drive, Madison WI 53716 • 608-222-7630

Your information will be placed in the Local League Updates section as space permits. news we would love to have from you:

We encourage photos to be sent! (email a .jpeg or .tif file if possible or send the hard copy) Please send all dated material two months prior to appropriate issue or ASAP. Additional suggestions welcome!

• Upcoming Fundraisers or Events • Birthdays or Anniversaries of Bars or Owners etc… • Special recognition for various actions/

individuals/events

• Obituaries • Success Stories • Military news, family letters, etc. • Other ideas/announcements?…..try us!

On Premise July/August 201142 www.tlw.org

FOR

ADVERTISING

INFORMATION

CONTACT:

Heidi KochSlack Attack Communications

608-222-7630heidi@slackattack.com

Great Lakes AmusementCHERRY MASTER – VIDEO POKER

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Action Satellite/DIRECTV www.actionsatellite.biz .................................................................... 11

Anheuser-Busch, Inc www.anheuser-busch.com. ....................................................................... 14

ATM Network www.atmnetwork.net ........................................................................................... 16

Bacardi (Oakheart) www.bacardi.com ........................................................................................ 25

Benedict Refrigeration Service, Inc. www.benedictrefrigeration.com .................................... 29

Cash Depot www.cashdepot.com .................................................................................................. 42

Disher Insurance Service www.disherinsurance.com ............................................................... 27

Edge One, Inc. www.edgeone.com ................................................................................................ 27

Great Lakes Amusement www.glastore.com ............................................................................... 42

Magnuson Industries, Inc. www.posi-pour.com .......................................................................... 29

MillerCoors www.millercoors.com .............................................................................................. BC

Newton Manufacturing Company www.newtonmfg.com ............................................................ 42

Pep’s Original Pizza www.pepspizza.com .................................................................................... 22

Phillip’s Distilling – UV Cake www.phillipsdistilling.com ........................................................ 16

Precision Pours, Inc. www.precisionpours.com ........................................................................... 7

Riverside Foods, Inc. www.riversidefoods.com .......................................................................... 11

Sanimax www.sanimax.com ......................................................................................................... 16

Society Insurance www.societyinsurance.com .........................................................................IFC

Testech, Ltd. www.testech.biz ........................................................................................................ 27

Total Register Systems www.trs-pos.com ..................................................................................... 37

U.S. Food Service, Milwaukee www.usfoodservice.com ............................................................. 21

WAMO (Wisconsin Amusement and Music Operators) www.wamo.net ................................... 31

Wisconsin Souvenir Milkcaps www.wimilkcaps.com ................................................................. 42

Wisconsin Wine & Spirits Institute ...............................................................................................IBC

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