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Founded in 1933, the Indiana Restaurant represents over 1,600 member restaurant properties and industry-related services companies. It is these members that help make the foodservice industry the nation's largest private sector employer and one of the state’s most politically active and public service oriented industries. Our members are the cornerstone of the Indiana community and economy.

Summer 2012

The National Restaurant Association launches new NRA store at Restaurant.org/Store

The National Restaurant Association is excited to announce that in conjunction with the launch of the new NRA store at Restaurant.org/Store, there is a new login feature that allows members to create their own username and password. All members should receive an email with a personalized link; upon clicking the link, the site will prompt you to select a username and password. To complete this process, the password will need to have at least six characters, and it is good practice to include at least one uppercase letter and one number. Please feel free to contact the NRA Call Center at 855-514-8115 with questions around creating a username and password.

Get Involved in 3 Easy StepsYou can boost your restaurant business and help end childhood hunger in America by joining Dine Out For No Kid Hungry. Restaurants report sales increases, average coupon redemption rates of 20%, and high employee morale and customer satisfaction during this annual restaurant fundraiser campaign for hungry children.

Register today (registration is free) and learn how the program has worked for other multi-unit and independent restaurants.

http://join.strength.org

IRA's 2012 Oven Door Open Golf Tournament Results!Even though Indiana is in the middle of a drought this summer, that certainly didn't stop In-

diana Restaurant Association members from playing a good game of golf! IRA members had

a good time golfing with friends and networking will colleagues. Make sure to check out our

"Oven Door Open" golf tournament results on page 6!

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Endorsed Providers

Ind. allows online worker alcohol permit renewalsThe Indiana Alcohol & Tobacco Commission says bartenders, servers and liquor store clerks now can renew their employee alcohol permits online.

The commission announced this the new online application process will cut the wait time to receive a permit. Applicants will receive permits in the mail within two weeks.

Employee permits are required for bartenders, managers and alcohol servers at clubs, restaurants and bars and clerks at package liquor stores. Managers also can renew online.

Employee permits may be renewed on the ATC's website: http://www.in.gov/atc/2641.htm.

Permits may be renewed 90 days prior to expiration dates.

Restaurants in counties hit by the drought can help by NOT serving water unless the customer requests it. This can show your restaurant in a positive light, and really help during the drought. Café Patachou asks their customers "due to the drought, would you care for water in addition to your beverage". They have found their customers are very appreciative-saying things like "that is so smart because I never drink my water anyhow " etc.

Restaurants Can Help Save Water During Drought

National Restaurant Association WebinarMembers Only – World Culinary Showcase DemonstrationTuesday, August 21, 3pm ET.

Join Chef Maneet Chauhan of Food Network's Chopped and Iron Chef for a live chat during the rebroadcast of her NRA Show World Culinary Showcase demo. Chauhan will answer questions.

http://www.restaurant.org/events/webinars/

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Please help welcome the newest Members of the IRA family! We are proud to announce our newest members. Please extend a warm welcome to them!

A long-running legal case that has pitted the National Restaurant Association and other merchants and business groups against Visa, MasterCard and some banks over allegedly anti-competitive swipe-fee rates reached a new stage this month when attorneys for both sides filed a proposed settlement with the court.

The case was initially filed in 2004; the NRA joined as a named plaintiff in 2006.

The settlement has received widespread publicity. However, the National Restaurant Association cautions its members that the July 13 settlement is a proposal only. It has not yet been approved by the court or by the named parties in the litigation, including the NRA.

CAUTION ADVISED"Merchants may already be getting calls, letters and e-mails from law firms and other third parties about collecting a pay-out or selling their 'shares’'of the proposed settlement," said the NRA's Scott DeFife, executive vice president, policy and government affairs.

"We urge caution if our members get any solicitations from third parties," DeFife said. "The settlement is not a done deal. It is premature for any class merchant to consider or sign on to anything, since the parties must first file a joint request and the judge must give preliminary approval to the proposed settlement agreement. This is not expected to occur until late this summer or early fall."

DeFife said the NRA would keep its members informed on all developments.

PRELIMINARY PROPOSAL UNDER REVIEWThe NRA and most other plaintiffs continue to review the details of the preliminary settlement, which are extensive. Under the July 13 proposal, the banks and card networks will pay out $7.25 billion to merchants after subtracting certain court-approved expenses. The total includes $6.05 billion for alleged damages to merchants related to claimed anticompetitive fees from Jan. 1, 2004, through the date the court issues preliminary approval of the settlement, and $1.2 billion for merchants who accept Visa and MasterCard for an eight-month period of time after the court gives

preliminary approval to the settlement, to immediately help offset their swipe-fee rates. The proposed settlement also includes numerous other provisions and changes to the card companies' and banks' alleged anticompetitive rules and practices. For example, the settlement includes changes to rules that currently restrict merchants from steering customers to less expensive payment methods, that restrict merchant organizations (such as the NRA) from collectively negotiating agreements for members for cheaper rates, and that prevent merchants from adding interchange fees as a sales surcharge.

NEXT STEPSThe proposed settlement follows a complicated path forward. First, each plaintiff and defendant has the choice of accepting the settlement; responses are due by mid-August unless the court grants more time. If the parties choose to file a motion asking the court to give preliminary approval to the settlement, and the court gives its approval, notice and information would then be sent to the "class" of affected merchants -- an estimated 7 to 8 million businesses that accepted Visa and MasterCard between Jan. 1, 2004, and the court's preliminary approval date.

Businesses would have about 120 to 180 days after being provided with the notice and a chance to ask questions to opt out of the settlement.

Precise timing is uncertain, but experts say it's unlikely the settlement would get the court's preliminary approval until this fall. Final court approval would come only after the merchant notice period and a court "fairness" hearing on any objections merchants may file. The final round of approval would not be expected for about a year, case observers say.

The bulk of the funds -- the $6.05 billion allocated to merchants who accepted cards between 2004 and the preliminary approval date -- could not be paid until the court gave its final approval to the settlement.

BARcelona Tapas Indy Matt KennedyIndianapoliswww.barcelonatapas.com

Canterbury Hotel Mark McClureIndianapoliswww.canterburyhotel.com

Day and Night Ann Voght Perudayandnightperu.com

Nicks Chili Parlor Jim PolakIndianapolis www.nickschili.com

Details under review in swipe-fee antitrust case

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Association unifies enterprise, programs, products with new logo concepts

(Washington, D.C.) The National Restaurant Association (NRA) today re-vealed its new branding architecture and visual identity, which will be applied to all the organization’s programs, advocacy, services and products this year. The fresh, new visual identity will help build cohesiveness in the NRA’s brand structure, and is a step in its multi-year strategic plan to strengthen the connection and messaging to core constituents. The new brand visual is designed to reflect the richness and diversity of the $632 billion restaurant industry and its nearly 13 million employees.

“Creating this new visual identity has been a wonderful experience, as we have taken the many beloved aspects of the in-dustry and translated them into imagery,” said Dawn Sweeney, president and CEO of the National Restaurant Association. “We also incorporated our organization’s history into the new brand, bringing in elements from our logo from the 1920s, as well as elements from our well-established ProStart and ServSafe brands.”

The NRA sought input from industry professionals, state restaurant associations and policy makers to create a logo con-cept that resonates with a wide audience and that illustrates the restaurant and foodservice industry in multiple ways.

“People see different things in our new brand visual, from pizzas and burritos to the rim of a glass and a plate, from pan-cakes to a cloche at a fine dining restaurant. We see possibilities – not just for today, but for the next several decades,” Sweeney said.

For more information on the National Restaurant Association’s branding initiative, including videos, visit www.restaurant.org/brand. Media outlets wishing to obtain a JPG image of the new logo should email media@restaurant.org.

The NRA invites the public to share their thoughts on its new logo on Facebook and Twitter @WeRRestaurants.

###Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 970,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. We rep-resent the industry in Washington, D.C., and advocate on its behalf. We operate the industry's largest trade show (NRA Show May 18-21, 2013, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF's ProStart, including the National ProStart Invitational April 19-21, 2013, in Baltimore, Md.); as well as the Kids LiveWell program promoting healthful kids' menu options. For more information, visit www.restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.

National Restaurant Association Unveils New Branding Initiative, Logo

IRS issues guidance on tax treatment of tips vs. service chargesRev. Rul. 2012-18 provides guidance in a question-and-answer format regarding social security and Medicare taxes imposed on tips under the Federal Insurance Contributions Act (FICA), including information on distinguishing between tips and service charges, the credit under Sec. 45B for employer social security and Medicare taxes, and the rules for reporting the employer share of FICA under notice and demand provisions.

For details, go to http://www.irs.gov/irb/2012-26_IRB/ar07.html

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NRA testifies against NYC beverage ban

The National Restaurant Association's director of nutrition told the New York City Health Department that Mayor Michael Bloomberg's plan to ban sugar-sweetened beverages above 16 ounces at foodservice establishments is "biased and with-out any scientific substantiation to support it."

Dr. Joy Dubost, PhD, RD, addressed the proposed ban at the health department's July 24 public hearing, saying, "There is no scientific evidence to demonstrate that restricting the size of beverage containers for sugary drinks or setting a calorie limit of greater than 50 calories per 16 ounces in restaurants will

have any impact on obesity."

Dubost further stressed that according to data compiled by the Centers for Disease Control, most people purchase their sodas and other sugary beverages at supermarkets and convenience stores.

"Obesity is a complex problem," she said. "It is not feasible to blame one product or ingredient as the reason."

She added that the restaurant industry is a strong proponent of measures that combat obesity and that numerous restau-rateurs have voluntarily stepped forward to help fight the problem.

"Instead of demonizing sugar-sweetened beverages in restaurants and foodservice establishments in an attempt to re-verse the obesity epidemic, we collectively must focus on policies and practices where there is evidence to indicate there will be a consumer behavioral change that leads to positive health outcomes," she said.

In addition to Dubost's remarks, New York City Councilman Dan Halloran also testified against the proposal. Calling the hearing "a Kangaroo court," he argued that the city has "weighty problems and I am ashamed to have to be here to dis-cuss this.

"And, now," he said, "we are seeking to cut into the ever-struggling mom-and-pop businesses. It is absolutely ridiculous."

A former restaurateur in Queens, N.Y., Halloran said the "ban will force business owners to cut employees or close and go home."

City Councilman G. Oliver Koppell told the group the proposed ban is "arbitrary and capricious and an infringement on the rights of New Yorkers' personal freedoms. It leads us to ask what will be next? There is no doubt that obesity is a serious issue in New York, but it should not be left up to the government to decide how much of a beverage an individual should be allowed to consume."

Brooklyn borough president Marty Markowitz also opposed the mayor's proposal."I do not support this misguided ban on sugary beverages," he said. "It is a punitive policy that forces what and how much we should drink."

Instead, he said the health department should launch a citywide campaign to develop an exercise program for youth and low-income famiies.

"We cannot combat obesity with a ban of large soda, but we can with physical activity and exercise."

The health department is expected to vote Sept. 13 on whether or not to enact the ban.

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Indiana Restaurant Association

Oven Door OpenDespite a couple rain showers, Indiana Restauarant Association members enjoyed its annual "Oven Door Open" golf tournament at the scenic Eagle Creek Golf Course on July 26. It was another successful year with lots of laughs and smiles to go around.

Recognition goes out to Beam Inc. for being the course sponsor, MillerCoors for being Par 3 sponsor and Republic National Distributing Company for being the putting green sponsor. We really appreciate your involvement with the outing.

Congratulations go out to the first place team, Citizen’s Gas with a score of 52. A close second place went to Hen-dricks County CVB with a score of 53. Finishing third was Wells Fargo with a score of 55.

More congratulations go out to the Longest Drive winners, Matt Mattiello and Chris Zink. The Longest Putt winners were Holly Bentson and Matt Whetstone. Finally, the Closest to the Pin winners were Brian Holmes, Kevin Cunning-ham, Bill White, Scott Boots, Jeff Johnson and Michael Crafton.

Here are some pictures from the golf tournament and we hope everyone enjoyed the outing and hope to see another great turnout for next year!

"We're No. 1!" First Place Team: Citizen's Gas

To enjoy more pictures of the golf outing, check out our facebook page at facebook.com/INrestaurants!

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BEAM INC. (COURSE SPONSOR)RNDC OF INDIANA (PUTTING

GREEN SPONSOR) MILLERCOORS (PAR 3 SPONSOR)

ZINK DISTRIBUTINGANHEUSER BUSCH

COCA-COLAGLAZER'S OF INDIANA

GORDON FOOD SERVICEHEARTLAND PAYMENT SYSTEMSHIRING TAX CREDIT SERVICES

HOOSIER MOMMAINDIANA GRAND CASINO

JOHNSON MELLOHKLOSTERMAN BAKING COMPANY

MIDWEST POS SOLUTIONSNUVO & INDIANA LIVING GREEN

OLIVER WINERYPENQUIN POINT

PRO- TECH VINYL REPAIR & UPHOLSTERY

SNAPPENING, LLCSOCIETY INSURANCESUN KING BREWERY

TRIPLE XXXUPLAND BREWING CO

ZESCO.COM

Thank You 2012 Sponsors!

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Restaurant Menu Trends: Top 10 picks to grow private dining and offsite catering business linesby Crystal Grave; founder, president and CEO of Snappening.com

This is the first of a two-part series highlighting results from the "What's Hot in 2012" survey. Stay tuned for part two which will cover the second half of the top trends list.

When it comes to testing food trends and sampling new dishes, today's dining customers are more knowledgeable and adventurous than ever before. Not only are they willing (and expecting) to try new things; they are doing so with a re-newed focus on healthful, local eating.

Updating your menu to stay on trend is a sure bet to increase your private dining and offsite catering business. An evolv-ing menu not only keeps your current clients happy but also gives you a competitive advantage for new business.

This year's "What's Hot in 2012" survey conducted by the National Restaurant Association revealed these top 10 menu trends:

1. Locally sourced meats and seafood 2. Locally grown produce 3. Healthful kids' meals 4. Hyper-local items 5. Sustainability as a culinary theme 6. Children's nutrition as a culinary theme 7. Gluten-free/food allergy-conscious items 8. Locally produced wine and beer 9. Sustainable seafood 10. Whole grain items in kids' meals

SOURCING MATTERSAdding locally sourced food and beverage options to your menu can provide unique marketing opportunities for your private dining and offsite catering business. By developing partnerships with local business owners, you have a potential to cross-promote your business through each other's marketing channels, giving each other access to new customers. Interestingly, one-third of restaurants surveyed supply at least some of their own produce in on-site gardens.

DON’T OVERLOOK THE KIDDOSMore healthful eating is the recurring theme and young diners are no exception. With three of the ten trends revolving around expanding kids' menus, diners are making their wishes known. Consider reworking your private dining or offsite catering menu with this often overlooked segment in mind to appeal to parents looking for healthy, tasty options for their children.

OTHER FACTORSIn addition to food and beverage trends, the "What's Hot in 2012" survey also looked at the role technology plays in the food business. Twenty-six percent of surveyed chefs ranked smartphone apps as the number one restaurant technology trend this year. Another 25 percent ranked tablet computers (for viewing menus and wine lists) as the top trend, with 16 percent voting for social media and another 16 percent calling mobile/wireless/pay-at-the-table payment options the top trend.

To view the complete What's Hot in 2012 survey results, visit http://www.restaurant.org/pressroom/social-media-releases/release/?page=social_media_whats_hot_2012.cfm

-----------------------------------------------------------------------------------------------------------------------------------------------------------------Snappening.com is an online event planning database that contains central Indiana's most comprehensive list of meeting and event venues - including restaurants. Since its 2011 launch, the site has provided over 50,000 consumers, venues and professional planners with an online service that makes event venue and event planner searches quick and easy, as well as provides highly localized event planning inspiration, tips and tools. Feel free to poke around on the site to see for yourself how helpful we are and perform your own searches. We estimate we'll save you anywhere from 4-8 hours of your own time by bringing all your options together in one well-appointed location.