On Premise November/December 2014

40
OFFICIAL PUBLICATION OF THE TAVERN LEAGUE OF WISCONSIN NOVEMBER/DECEMBER 2014 TLW.ORG ALSO IN THIS ISSUE: Give the Best Gift this Holiday Season: A SAFE RIDE Support Your Local SafeRide Program SafeRide Poster Contest Menu Makeover Tips Concealed Carry Law Updates Fall Convention Summary

description

Official Publication of the Wisconsin Tavern League

Transcript of On Premise November/December 2014

Page 1: On Premise November/December 2014

OFFICIAL PUBLICATION OF THE TAVERN LEAGUE OF WISCONSIN

NOVEmBER/DECEmBER 2014 TLW.ORG

Also in this issue:

Give the Best Gift this

Holiday Season: a Safe Ride

Support Your Local SafeRide Program

SafeRide Poster Contest

Menu Makeover Tips

Concealed Carry Law Updates

Fall Convention Summary

Page 2: On Premise November/December 2014

Partners in Progress Major suPPorter of state and LocaL tavern Leagues

Tavern League of Wisconsin• Co-sponsor of TLW Legislative Day

• Underwriter of TLW Video on Jobs and Employment

• Provider of Coin-Operated Games at TLW Conferences & Shows to Benefit TIPAC

• Sponsor of the TLW Trip Give-away at TLW Fall Convention & Show

• Donor of Large Screen TV at TLW Spring Conference & Show

LocaL Tavern League Programs (saferide, goLf, oThers)

• Contributions and support from individual WAMO members

• Matching Funds from WAMO to Tavern League Locals

• Contributions to SafeRide Program, Golf and Others

• Active Participation and Attendance

WISCOnSIn AMUSEMEnT & MUSIC OPERATORS

PO Box 250, Poynette, WI 53955 | T: 608.635.4316 | F: 608.635.4327 | E: [email protected] A complete list of WAMO members can be found on the web site. Visit us at www.WAMO.net

Hosts of the World’s Largest Dart Tournament & the nation’s Largest Pool Tournament

Page 3: On Premise November/December 2014

November/December 2014 n On Premise n 3www.tlw.org

November/December 2014 volume 32, No. 6

The Official Publication of the Tavern League of Wisconsin

DEPARTmENTS President’s Perspective . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

corporate Sponsors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Front rail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 AbL Dispatch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 corporate Spotlight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Featured Affiliates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Legislative Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30

Affiliate members . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Accounting Help . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Ask the TLW: on Premise Licensee FAQs . . . . . . . . . . . . 33 New members . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34 Straight Up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 Local League Updates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Advertiser Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

22

12

Socialize with uS:

FEATURESmANDATory meNU mAkeoverS . . . . . . . . . . . . . . . 12Why Updates Are essential for Increasing Profit

TLW FALL coNveNTIoN SUmmAry . . . . . . . . . . . . . . . . . . 18ride the Wave with the TLW

UNDer WrAPS . . . . . . . . . . . . .22TLW members and law enforcement share thoughts and insight on Wisconsin’s concealed carry law

LEAGUE SPOTLIGHTSLEAGUE PROFILE . . . . . . . . . . . . . . . . . 25 Sawyer county

BUSINESS SPOTLIGHT . . . . . . . . . . . . 26 ojibwa club

CHARITY SPOTLIGHT . . . . . . . . . . . . . 27 multiple charities within Sawyer county

Partners in Progress Major suPPorter of state and LocaL tavern Leagues

Tavern League of Wisconsin• Co-sponsor of TLW Legislative Day

• Underwriter of TLW Video on Jobs and Employment

• Provider of Coin-Operated Games at TLW Conferences & Shows to Benefit TIPAC

• Sponsor of the TLW Trip Give-away at TLW Fall Convention & Show

• Donor of Large Screen TV at TLW Spring Conference & Show

LocaL Tavern League Programs (saferide, goLf, oThers)

• Contributions and support from individual WAMO members

• Matching Funds from WAMO to Tavern League Locals

• Contributions to SafeRide Program, Golf and Others

• Active Participation and Attendance

WISCOnSIn AMUSEMEnT & MUSIC OPERATORS

PO Box 250, Poynette, WI 53955 | T: 608.635.4316 | F: 608.635.4327 | E: [email protected] A complete list of WAMO members can be found on the web site. Visit us at www.WAMO.net

Hosts of the World’s Largest Dart Tournament & the nation’s Largest Pool Tournament

Page 4: On Premise November/December 2014

4 n On Premise n November/December 2014 www.tlw.org

President’s PersPective

Have you noticed that people at the top of their game didn’t get there by accident? Anyone in this industry understands this simple fact: The more you know, the better your chances are

for your business to survive. Knowledge is strength! This adage also applies to your association, the Tavern League of Wisconsin.

What does the Tavern League of Wisconsin do? Let’s start with the legislative voice the TLW gives you in Madison and Washington, D.C. Due to grassroots lobbying efforts, the TLW is well known to legislators and we’re the only association of its kind that fights alcohol-related issues on behalf of Class “A” and “B” licensed establishments.

The TLW keeps members up-to-date several ways. Our On Premise magazine is published bi-monthly, and provides members information pertaining to legislative issues that our industry is currently facing or those that are on the horizon. Also, the maga-zine features product updates and industry trends – everything from food or beverage products to help your business to the latest POS or dance floor lighting.

The Tavern League also publishes a monthly newsletter, which includes more industry news and legislative updates. In addition, you’ll find information about current TLW events throughout the state such as Food Certification Course sites. Plus local league events will be publicized if members contact the TLW office in Madison. And most importantly, each issue features our “Calen-dar” and “Tavern of the Game” winners.

Most of the local leagues have created their own monthly newsletters which are sent to members. Typical topics include informa-tion and locations for upcoming meetings, SafeRide and membership updates as well as issues on the local level facing bar and restaurant businesses.

If you’re looking for information immediately, try social media. The TLW has plenty of information on its Facebook page and its website (www.tlw.org). Members can view past and present newsletters along with county league information. The TLW office also uses a tool called “Voter Voice” to get time-sensitive information to members immediately.

The TLW offers ways of educating members throughout the year with events such as: League Leaders Day, Legislative Day, Spring Conference and Fall Convention. All of these events offer educational opportunities to help you grow in your leagues and businesses.

I cannot emphasize enough the importance of knowledge about our industry. Members should never have an excuse for not being informed. Again, the information is there so use it to your advantage. It’s just good business!

TLW PresidentTerry Harvath

INFORMATION IS STRENGTH … STAY INFORMED!

Page 5: On Premise November/December 2014

November/December 2014 n On Premise n 5www.tlw.org

corPorAte sPonsors

Support Those Who Support Our Association

Platinum SPonSorS

Gold SPonSorS

Silver SPonSorS

Bronze SPonSorS

Make sure to 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.”

SUPPORT THOSE WHO SUPPORT OUR ASSOCIATION

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

PLATINUM SPONSORS

GOLD SPONSORS

SILVER SPONSORS

BRONZE SPONSORS

Wisconsin Amusement & Music Operators, Inc.

2012 January/February On Premise 5www.tlw.org

TAV

ER

N LE

AG

UE

OF W

ISC

ON

SIN

20

12

ME

MB

ER

SH

IP D

IRE

CT

OR

Y

SUPPORT THOSE WHO SUPPORT OUR ASSOCIATION

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

PLATINUM SPONSORS

GOLD SPONSORS

SILVER SPONSORS

BRONZE SPONSORS

Wisconsin Amusement & Music Operators, Inc.

2012 January/February On Premise 5www.tlw.org

TAV

ER

N LE

AG

UE

OF W

ISC

ON

SIN

20

12

ME

MB

ER

SH

IP D

IRE

CT

OR

Y

Wisconsin Amusement & Music Operators, Inc.

Page 6: On Premise November/December 2014

6 n On Premise n November/December 2014

Credit Card, ATM and POS Processing Services

Full Feature Restaurant/Bar POS System Starting at $10/month/station

*NO App Fee *NO License Fee *NO Startup Fee *NO Hosting Fee *NO Cancellation Fee *FREE Upgrades for Life * FREE 24/7 Live Support

*FREE Cloud Back Office *FREE App DownloadThis offer is “not too good to be true”! Call Cornerstone for more information

on how you can have an affordable, full-feature POS System.

Call or visit us at:855-POS-ATMS x 2 www.CornerstonePS.net

1600 S. Main St., Oshkosh, WI 54902

Cornerstone Processing Solutions Inc. is a registered MSP/ISO of: Deutsche Bank AG, New York ©2014 All Rights Reserved

Corporate Endorsed

Sponsor

Casio and SAM4s

Registers

Restaurant and Bar POS

Software & Hardware

Mobile POS Systems

EMV Ready

President Terry Harvath

senior Vice President Chris Marsicano

secretary Sue Bonte Lee

treasurer Tom Dahlen

southern Zone Vice Presidents Jim Pickett, Dan Taivalkoski

eastern Zone Vice President Gene Loose

central Zone Vice Presidents Lori Frommgen, Robert “Bubba” Sprenger

northern Zone Vice Presidents Nancy Lorbetske, Rob Summerfield

editor Pete Madland, Executive Director,

Tavern League of Wisconsin

associate editor Barb Howell, Nei-Turner Media Group, Inc.

art director Kayla Collins, Nei-Turner Media Group, Inc.

GraPhic desiGn Jerriann Mullen, Nei-Turner Media Group, Inc.

adVertisinG sales Louise Andraski, Nei-Turner Media Group, Inc.

[email protected]

adVertisinG coordinator Julie Schiller, Nei-Turner Media Group, Inc.

[email protected]

contributinG Writers John Bodnovich, Jen Bradley, Michelle Eno, Terry Harvath, Barb Howell, Pete Madland,

Scott Stenger, Amanda Wegner

Printed by RR Donnelley

Long Prairie, Minnesota

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

On Premise is produced by Nei-Turner Media Group, Inc., 93. W. Geneva St., P.O. Box 1080, Wil-liams Bay, WI 53191. Gary Nei, Chairman; William Turner, President; Barbara Krause, Publisher.

Printing is by RR Donnelley, Long Prairie, MN. For advertising information, contact Louise Andraski, 262-245-1000, [email protected]. Subscriptions included in TLW membership dues; non-member subscriptions: $15 per year. Postmaster: send address corrections to the Tavern League of Wisconsin Office, 2817 Fish Hatchery Rd., Fitchburg, WI 53713-5005. Peri-odicals postage paid at Madison, WI and other additional offices.

©2014 Tavern League of Wisconsin, Inc. Permission to reprint must be secured in advance of publication and credit given to author and On Premise.

2520 Wilson St., Two Rivers, WI 54241 I 800-678-4511 I www.riversidefoods.com

THICK

1/2” SLICES

Super Sampler combo baskets are one bag, one order, one fry time!

Call 800.836.8303 or visit www.supersamplers.com

for samples!

-Consistent portions -One cook time

-Known food costs -One inventory

-More freezer space!!

TM

Page 7: On Premise November/December 2014

The Grand Prize Winner Will Be Announced at the TLW Spring Conference at Grand Geneva Resort in Lake Geneva

Looking for a Way to Promote SafeRide to Your Patrons?

Enter the TLW’s SafeRide Poster Contest and You Could Win $5,000!!!

Get the word out! Design your own poster or tap your friends, family members or coworkers to develop their own designs!

Anyone can enter – posters will be judged on originality, messaging and eye appeal.

First prize is $5,000! The top 20 finalists receive $200!

Time is Running Out! All entries must be mailed or delivered to the TLW office in

Madison by December 31, 2014.

See www.tlw.org for complete contest rules and details

Page 8: On Premise November/December 2014

8 n On Premise n November/December 2014 www.tlw.org

Front rAil

MOTIvATION: WE CAN ALL uSE IT!BY PETE MADLAND, TLW ExECuTIvE DIRECTOR

Motivation: at some time or anoth-er we all need it. Some of us need

it more often than others, but make no mistake – the need is there.

Motivation can come in many forms. It may strike you in a song or a movie, or from a friend or a member of the family. I know many times when I was in busi-ness, motivation came from the balance in my checkbook or the number of cars in the parking lots of the competition. Sometimes we don’t know why, but we get the urge to try something different or use another method to get a different result. Whatever the source, you were motivated. Recently I was at a conference and the ses-sion I was attending lasted several hours. While listening to speakers talk about var-ious industry-related topics my eyes kept wandering to the laptop placed on the table a row ahead of me. The person’s laptop had a screensaver that kept rotating four differ-ent motivational phrases. I couldn’t take my eyes off of it. Then lightning struck, this would make a great On Premise article. So here I am taking four motivational quotes and trying to tie them to your business and our association. Who knows, maybe one of the quotes may motivate you.

“touGh tiMes don’t last, touGh PeoPle do”Times get tough, we all know that. The smoking ban, for instance, negatively impacted many of our members. You are probably one of them. The economy is coming back, but slowly. People just are not going out as much. How do you re-act? Some choose to sit on the customer side of the bar and complain (Gee, don’t your customers love that?), while others react to the change by altering the way they do business. Which person are you?

Maybe your membership is falling. As a leader or a member, how do you re-act? Do you say “Aw, it’s just the way it is” and seek out others that agree with you? Or, do you admit the problem ex-ists and seek out others to help you find a solution? In tough times you have to be tough (smart) to survive. The herd is thinning out – the tough are still here. Are you going to survive tough times?

“the lonGer you Wait For the Future, the shorter it Will be”You cannot retrieve lost time, period! If you are going to commit to change, do it now! I’ve heard there are three kinds of people in the world, people who make things happen, people who watch things happen and those who say, “What the hell just happened?”

Don’t wait for the solution to your prob-lems to walk through the door, tackle your problems head on, now. It’s like the person who won’t take the time and money to fix his leaky roof because the only time it leaks is when it’s raining. We all have problems, whether personal, business or in our association. Too many of us put off confronting them until it is too late to change the outcome and then we say, “What the hell just happened?” Don’t be that person. The future is now, don’t hesitate to act. Putting things off is easy, taking issues head on is often dif-

ficult, but it is the only way if you are going to succeed.

“i May not be there yet, but i’M closer than i Was yesterday”My wife hates it when I say, “Rome wasn’t built in a day,” but it is true. Too often, change takes time and effort and money. Sometimes getting all three at once is dif-ficult. The better line is, “Get started.” It may not happen overnight, but get headed in the right direction. Don’t abandon your core values. Remember what allowed you to succeed in the first place. Try new ideas but remember to “Dance with the one that brung ya.”

To you older members, let the new mem-bers have a crack at their ideas. Too of-ten we say, “We have tried that before and it doesn’t work”. Well, they hav-en’t tried it. Maybe they have a better mousetrap. What is the worst thing that can happen? They fail? So what, it is a worthwhile exercise if they learn from it.

Very few of us are there yet. Hopeful-ly most of us are closer that we were yesterday.

“it’s uP to you, you can haVe results or eXcuses, you can’t haVe both”This is my favorite. When things go wrong you have two choices. You can point fingers and make excuses blaming others or you can look in the mirror and realize it is up to you, and only you, to get results. Maybe it’s time to evaluate your employees. Take an objective look and see if they need to be replaced, or at least re-trained. How is the physical appearance of your business, inside and out? Has your menu changed lately?

Do you attend meetings? Are your meet-ings worth coming to? Do you have an agenda and do you stick to it? Have you ever used a gavel? Excuses are easy.

Page 9: On Premise November/December 2014

November/December 2014 n On Premise n 9www.tlw.org

Change sometimes requires difficult de-cisions but don’t expect results if you are not willing to change. It’s not going to happen. Remember that definition of insanity? It is doing the same thing over and over and expecting different results. For the benefit of your business and your league, choose results, not excuses. Remember, you can’t have both.

There you have it, four quotes that will inspire you and motivate you for years to come, well maybe not. At the very least I hope there is a quote here that you can identify with and maybe share with an employee or put in your newsletter. Moti-vation may be hard to find, but it is some-thing we all need now and then. It may come along in a most unexpected man-ner, a person, a book, a song, who knows – maybe even in a magazine article. TLW

Used cooking oil collection and related services

• Tailored inside and outside collection systems to suit your grease volume

• One call for maintenance services including grease trap cleaning

• Large fleet for the most extensive coverage in the Upper Midwest

• Prompt, reliable service in any weather through our dedicated service delivery team

Enhance your environmental credentials with Sanimax’s NEW organic waste collection service.

Now collecting:

• Fruits and vegetables

• Bakery products

• Eggs and solid dairy

Organic waste collectionNEW|

www.sanimax.com·[email protected]·1.800.765.6453

Las Vegas Getaway! Join us for a

Sponsored by

The Tavern League of Wisconsinand The El Cortez Casino

Up to 4 Nights FREE Stay at the

February 22-26, 2015Package Includes: • Free rooms for TLW Members

Plus: $50 Free Play & $50 Food CreditAlso• Employees and Friends - Rooms for $39/night

Book your reservation online at www.elcortezhotelcasino.com or

call Nords Malilay at 702.474.3628

Mention Promo Code TLW0215 *Airfare not included

Anyone who earns 15,000 Points will receive $200 towards their airfare.

Page 10: On Premise November/December 2014

10 n On Premise n November/December 2014 www.tlw.org

election season: Glad it’s oVer?By now you’re probably glad election season is over. You’ve seen your fill of political advertisements with politicians taking to the airwaves to tout their bona fides and attack their

opponents. Once again throughout the election cycle, the TLW did a great job of keeping its members informed about Wis-consin candidates, especially those that truly understand the issues of the tavern business.

After a long and contentious campaign, Wisconsin Gov. Scott Walker defeated Democrat Mary Burke by a margin of 52 per-cent to 47 percent. Nationally, election prognosticators had attempted to answer two pressing questions affecting the U.S. Congress: How many seats would House Republicans gain; and could the GOP take control of the Senate? All 435 seats in the House and a third of the Senate were up for election, and members of Congress had been home campaigning since mid-September.

Republicans needed to realize a net gain of six seats to take control of the Senate. They did that by winning a string of con-tests across the country, retaining every one of the GOP-held seats up for election and picking up the six seats needed to take control of the Senate. As of press time, Republicans were pro-jected to retain control of the House and gain at least 12 seats.

laMe ducK conGress to tacKle (a FeW) PressinG issuesCongress has returned to Washington for a lame duck session, which will last until the Christmas recess. Majority Leader Harry Reid (D-NV) has put forth an ambitious Senate agenda with plans to schedule votes on bills that will not be taken

up by the Republican-controlled House and plans to move as many of President Obama’s nominees as possible. Despite his lofty goals, must-pass legislation for the end of the year is limited to an omnibus bill for funding the federal government for 2015; Defense Department authorization; a package of tax extenders; and a resolution authorizing military force against the Islamic State in Iraq and Syria.

Majority Leader Reid has indicated that he intends to schedule a vote on marketplace fairness legislation that would allow states to enforce online sales taxes. The revised version of the Marketplace Fairness Act would clear the way for enforcement of state and local sales taxes on online transactions involving out-of-state vendors. The new proposal (S. 2609) would tie online sales tax enforcement authority with a 10-year exten-sion of the Internet access tax moratorium, which currently expires on December 11.

Sen. Barbara Boxer (D-CA), who chairs the Senate’s Envi-ronment and Public Works Committee, has vowed to push for a long-term highway bill during the lame duck session, putting House Republicans on notice of her intentions and asking them to take up a transportation bill before the end of the year. However, with Congress voting in July to extend highway funding through May 2015, it’s more likely that Republicans will wait things out for the 114th Congress in 2015 when they most likely will control both chambers of Congress. ABL has been tracking transportation policy as it relates to ignition interlock mandates and other drunk driv-ing issues.

Despite the best efforts of retiring Sen. Tom Harkin (D-IA), it is unlikely that a bill to increase the federal minimum wage will be taken up. On April 30, the Senate failed to pass a Harkin-spon-sored bill that would have raised the hourly minimum wage from $7.25 to $10.10 over two years. Since then, Senate Demo-cratic leaders have refused to pursue another vote on the issue.

By ABL Executive Director John Bodnovich

ABL Dispatch – The Latest Industry News From Washington

Page 11: On Premise November/December 2014

November/December 2014 n On Premise n 11www.tlw.org

Everything for your bar in one place.

Glassware, Napkins,

Bar Towels, Coasters…

…Lemons,

Limes & Olives!

…Pretzels, Popcorn,

Crackers, Sliders…

Ask your Reinhart® Sales Consultant for more information on our bar guide!

rfsdelivers.com l tracsdirect.com

Music licensinG resPonse: 2015 PlanninGIn the last issue of On Premise, I wrote about comments that ABL issued to the Department of Justice concerning music li-censing fees and the system under which performance rights organizations (PROs) operate. The response I received from TLW members (and other licensees) was overwhelming in the sense that this is a key topic for tavern owners and has a sig-nificant impact on their businesses. We’ll keep working on this issue in Washington because we know it’s important to you. While any further action on the issue is unlikely this year, we know that lawmakers are slowly working toward what is ex-pected to be a bill that would address the structures that gov-ern music royalties.

tlW MeMber FiGhtinG the Good FiGht Earlier this fall, TLW member Kevin Conley, who owns the Burton Tavern in Potosi, alerted ABL to a particularly egre-gious mischaracterization of the dangers of DUI on drugs vs. DUI on alcohol on the ESPN show “Around the Horn.” Mr. Conley wrote, “I believe it was Bomani Jones, who was an-swering a question about the two Pittsburgh Steelers’ running backs arrested for marijuana possession. During the course of his answer, he … very heavily implies that driving under the influence of pot is much better than the influence of alcohol. I firmly believe this to be wrong, and think that … ABL should be openly questioning this.”

Thanks to the heads up from Mr. Conley, ABL pursued this in a letter to ESPN, stating, “Jones heavily implies that it is safer to operate a vehicle while under the influence of marijua-na than it is to operate a vehicle while under the influence of alcohol. Not only is this implication unproven, it sends a dan-gerous message to viewers. Operating a vehicle while illegally impaired by any substance is unacceptable. It is irresponsible for a high-profile ESPN contributor like Jones and, by exten-sion, ESPN, to suggest that a federally illegal drug is safer than legal beverage alcohol products.”

It’s the efforts and willingness to speak up and rebut mischar-acterizations of your businesses and our industry that sets apart TLW members like Mr. Conley. Thanks go to him for his vigilance and doggedness in standing up for what he believes in. TLW

The American Beverage Licensees is the voice of America’s beer, wine and

spirits retailers in Washington, D.C. The ABL represents the Tavern League

of Wisconsin and its many members as well as thousands of other on- and

off-premise retailers of beverage alcohol across the United States.

Page 12: On Premise November/December 2014

12 n On Premise n November/December 2014 www.tlw.org

Mandatory Menu Makeovers

Why Updates Are Essential for Increasing Profit

By Jennifer Bradley

Page 13: On Premise November/December 2014

November/December 2014 n On Premise n 13www.tlw.org

Dan Martens, senior vice president at Dierks Waukesha Foods, says any establishment serving food to its customers has to make a decision: Do you want to be the restaurant of chance or

the restaurant of choice?

“Unique features make customers want to visit you over another establishment,” he notes. Martens feels menus should be re-engineered four times a year, and while that means a review of the entire menu, it doesn’t necessarily mean every item has to be changed. If a menu is up-dated regularly, tweaks are simple and fast.

“What you see — whether it’s fast food, casual dining or white tablecloth dining — selections and features are constantly changing and limited time offers keep things fresh,” he adds.

It’s a known fact consumers spend most of their discretionary income on the weekends, so restaurateurs bring in the most dollars in just three days: Friday night, Saturday and Sunday. Tony Murphy, director of sales at Re-inhart Foodservice - LaCrosse Division, explains that re-engineering a menu allows a business to increase sales and promote items which are the most prof-itable.

From calculating cost, positioning price and serving up signature items, it takes a lot of work and an investment of time and money to completely revamp a

menu. The real cost comes when the bot-tom line isn’t where a restaurant owner wants it to be and a scramble is on to find the missing link.

KnoW Price and MarKetsTLW members want to make sure their menus are profitable, but also are stay-ing profitable, says Doug Kures, direc-tor of business resources and marketing at Sysco Food Services of Baraboo. “If you’re not paying attention, you could be selling items below cost for months and actually be hurting yourself,” he says. “Your menu is what pays the bills and should be adjusted regularly.”

Commodity markets are not just for farmers, but any business serving food must have a good grasp on these

numbers, explains Murphy. Dairy, corn, wheat, soybeans and more; it’s import-ant to know about all of them and watch the cost of food inventory with a sharp eye. Then, see how it affects menu and profit.

The traditional way of pricing (taking the cost of the meal times three) is not always accurate in today’s economic cli-mate. “I think there are a lot of dollars being left on the table,” says Kures.

Martens concurs and asks his customers if they are basing their menu prices on this formula, or the actual dollars be-ing made? “Many times operators get caught up in food cost percentages, but dollars are what you put in the till at the end of each day,” contributes Murphy.

He and the others are of similar thought, emphasizing the most critical thing a restaurateur can do is understand the ac-tual cost of each dish. This includes the pa-per soufflé cup used to serve coleslaw with a Friday night fish fry. “You’d be amazed at how many operators have no idea what their food costs are,” Murphy says.

Martens stresses that often this process is shorted by missing those seemingly minor but essential items, or pricing is simply based on being competitive with the place down the street. In that sce-nario, no one wins. He says eventually all the establishments will lose money by dropping prices on a similar dish, such as their Friday night perch dinners. “Again one restaurant prices incorrect-

By Jennifer Bradley

“If you’re not paying attention, you could be selling items below cost for months and actually be hurting yourself. Your menu is what pays the bills and should be adjusted regularly.” Doug Kures, Director of business resources anD marKeting, sysco fooD services of baraboo

Page 14: On Premise November/December 2014

14 n On Premise n November/December 2014 www.tlw.org

ly and every other operator follows suit to stay competitive, and they all lose,” Martens adds.

To avoid a market-based failure, Kures advises owners to keep a menu fresh, full of energy and maintaining that level of service. “Your menu is your selling piece,” he adds. “There are so many aspects that many people don’t realize. It’s not just about putting an item on the menu, it’s what it’s go-ing to look like, how it’s going to be plated, and then knowing the cost to produce that item.”

hiGhliGht Features and siGnature iteMsThe word “special” is outdated and ir-relevant today, the menu experts agree. Murphy says a “special” gives the im-pression that it’s the same item, just discounted a dollar, for example. Kures says the word infers the kitchen is being cleaned out and old inventory used up that day. While this all may be true, it isn’t necessarily something that draws many customers in for lunch.

Restaurateurs are taught to realistically look at the capabilities of their kitch-ens and staff, and then capitalize on them with signature dishes and featured items. Martens cautions owners, how-ever, to also think about the reasons they are choosing to offer specific items. “You don’t get a vote, your customers get to vote,” he explains. He wants his restaurant to be “known” for some-thing, so when a person asks the local gas station attendant where to eat, theirs is the place of choice.

Whether through a hostess handout or by inserting a menu slugger, a tavern owner can also charge more for these creative and unique dishes. Murphy

agrees and says it’s very important own-ers do not discount these feature items, as they can be more profitable than any others on the menu. Martens also con-curs, and makes the point that the av-erage customer doesn’t know what to pay for lobster macaroni and cheese, but they do have an idea of what reg-ular mac and cheese costs. “There’s a perceived value; that’s the beauty of sig-nature items,” he says.

Menus that haven’t changed for three to five years become boring to customers and Kures remarks that people should be excited to visit and see what’s new and then won’t mind paying the differ-ence.

From grass-fed to gluten-free and angus burgers to healthy options, menu experts agree that the trends will come and go, but those serving food must be aware of them and take the newest ones in stride.

The balance comes in knowing what people want and bringing new ideas but still staying profitable, explains Dan Martens, senior vice president at Dierks Waukesha Foods. “Maybe metropolitan menus won’t work in a rural area, but people still want flair and fusion of flavors,” he says.

Doug Kures, director of business resources and marketing at Sysco Food Services of Baraboo, says research shows a person looks at a menu for about 103 seconds. That’s it. “If there are too many items on the menu, it takes away from the restaurant’s ability to actually market those that are most profitable,” he explains.

Small plates, shared appetizers and entrees, and specialty buns, cheese and condiments are ways restaurants are ac-complishing this. Tony Murphy, director of sales at Rein-hart Foodservice - LaCrosse Division, explains that keeping up with trends is important and a limited-time offer is a way national chains cater to more customers.

“This is where the independent operators can capitalize on the marketing by the national chains - it’s already out there,” he says. “Play to a trend and see which ones will last and which will fade.”

TALKING TRENDS

“If you have a ‘dog’ on the menu and a couple people really like it, you can still offer it behind the scenes but why take up one of the most important pieces of your business, your menu?”tony murphy, Director of sales, reinhart fooDservice - la crosse Division

Page 15: On Premise November/December 2014

November/December 2014 n On Premise n 15www.tlw.org

120 Packerland Drive Green Bay, WI 54303

920-490-6069

RESPONSIBLE, REPUTABLE, RELIABLE

24 hour Emergency Service

We repair, maintain & install ALL commercial equipment.

Huge Parts & Inventory Department servicing ALL major brands of commercial appliances.

Cooking ∙ Refrigeration ∙ Food Prep ∙ Dishwasher ∙ HVAC & more

NOW OPEN: Additional location for Bar & Restaurant Supply at

1930 Bart Starr Dr. Green Bay, WI 54304 920-490-2130

Established business for 25 YEARS! (Since 1986)

www.engelsinc.com

Celebrating 35 years in business!

www.bi-statepos.comWe provide Hardware, Software and

Security Camera solutions for your Bar, Restaurant and Retail Liquor Store.

Special Tavern League Member pricing!

BI-STATE Point of Sale Solutions is proud to be an Affiliate Member of the Tavern League of Wisconsin

BI-STATEPOINT OF SALE SOLUTIONS

Mel Welch • Dan Nelson • (800) 222-3015

FOR

ADVERTISING

INFORMATION

CONTACT:

Heidi KochSlack Attack Communications

[email protected]

Editorial Features 2012January/February

2012 TLW Membership Directory & Buyer’s Guide

March/AprilSpring Conference Issue

Generating Outdoor Income

May/JuneMay is Tavern Month

July/AugustPre-Convention Issue

Service with a SmileIdentifying Profit Leaks

September/OctoberFall Convention Issue

November/DecemberPromotional Ideas

2012 January/February On Premise 19www.tlw.org

TA

VE

RN

LE

AG

UE

OF

WIS

CO

NS

IN2

01

2 M

EM

BE

RS

HIP

DIR

EC

TO

RY

“Operators offering new and fresh items tend to see higher traffic and an increase in the check average,” says Murphy.

KicK eMotion to the curb A relative’s “famous” chili recipe may be taking up major real estate on menus when in reality it’s not bringing in enough rent. “If you have a ‘dog’ on the menu and a couple people really like it, you can still offer it behind the scenes but why take up one of the most important pieces of your business, your menu?,” asks Murphy.

Murphy says that “Uncle Bob’s” famous dish should disappear from the menu if it’s not selling, no matter how much you love Uncle Bob. “You have to come to these decisions with an open mind and take the emotion out of it, and look at the menu with business eyes,” he says. “You’re here to make money, not pro-mote Bob.”

The other emotion restaurant owners face is fear, especially when it comes to a menu change and price increase. Mar-tens provides this example: McDonald’s raises prices, but comes out with a lim-ited time offer, a new Monopoly game or something else at the same time. “Or there’s a cult following for the Cheddar Melt and McRib sandwich,” he ex-plains. “It’s all about bringing the cus-tomer back and our independent oper-ator must begin to think more like the national accounts.”

He says the panic over raising prices and losing customers isn’t unfounded, but rolling out a limited time offer in a six- or eight-week campaign accomplishes two things. First, Martens explains, it raises the average check size and sec-ond, lowers food costs. It also pushes

the envelope on what customers tradi-tionally like to pay. “A limited time of-fer provides a vehicle to start educating customers that you have new products, new flavors and it’s going to cost more,” he says. “You need to start training your customer.”

Regular menu changes also don’t leave the customer in such shock when pric-es do go up. Murphy says a 25-cent increase with bi-annual menu updates is less drastic than a big jump every five years. “If you make small incremental changes, customers are going to be more adept at accepting them,” he says. “We [Reinhart] have a great online tool called MenuHub that allows our sales consul-tants and operators to make updates to menus easy and fast.”

When all is said and done, menu re- engineering cannot be underestimated, and will make or break a business. Mar-tens says many owners have a “wow” moment when they actually realize what their food is costing and see realistic op-portunities to increase profitability.

“You can make a lot more money coming through your front door than the back door, because you’re more in control of what you’re charging,” concludes Kures. “Stop wasting time worrying about 25 cents on a case of French fries and focus that energy on your menu ̶ what you can charge, and you’ll have a lot more time to spend with your family.” TLW

“A limited time offer provides a vehicle to start educating customers that you have new products, new flavors and it’s going to cost more. You need to start training your customer.”Dan martens, senior vice presiDent, DierKs wauKesha fooDs

Page 16: On Premise November/December 2014

16 n On Premise n November/December 2014 www.tlw.org

TSYS Merchant Solutions offers the Tavern League of Wisconsin more

than 30 years of payment acceptance experience, says Heather Hain, senior director of sales growth enablement and client relations.

“One of the things we pride ourselves on is centering the business on people,” she adds. “We say we focus on ‘people-cen-tered payments’ meaning we really keep our customers — their needs and wants, and ways to grow their business — in the forefront of our minds.” She adds TSYS always follows the golden rule and treats others as they would want to be treated.

The company, based in Omaha, Neb., has enjoyed a seven-year relationship with the TLW. “We have grown with so many of the members as their taverns and restaurants have grown, and so we have worked with them on some very specific products,” Hain notes.

One of those products is called TSYS Merchant Insight Essentials, according to Jason Wagner, manager of association and referral group relationships. Wagner says this online dashboard allows clients to manage information such as daily and monthly sales, transaction counts, and it incorporates social media components. It allows businesses to compare them-selves to competitors within their mar-ket by monitoring revenue, social media activity and online ratings, Wagner ex-plains.

“Insight Essentials has been a highly successful product and provides many learning tools and opportunities for our merchants, especially those that are utilizing the products at full functional-

ity to improve their numbers,” he says. With small businesses, this tool is espe-cially useful for social media strategy, when resources for that type of outreach may be minimal, but necessary for to-day’s businesses. He says Insight Essen-tials allows merchants to manage their business tactics in an easy, simplified way without having to invest a lot of time and energy on a daily basis.

Another product rolled out in the last year which has been popular among TLW members is called TSYS Restau-rant Solutions. Wagner explains it is an electronic point-of-sales system that al-lows a person to conduct business from any terminal, primarily tablet devices. “It allows someone who doesn’t have the financial backing for a larger system to have a product to record sales, and to streamline their business and track information without a significant invest-ment,” he notes.

He explains Restaurant Solutions of-fers many of the functionalities of ful-ly integrated systems such as: updating menus in real-time, allowing owners to implement a discount, even make a price adjustment in multiple revenue cen-ters (dining, bar, etc.) Wagner says this product acts as an advanced point-of-sale system without a total overhaul of how an establishment does business. “If you make that bigger investment, you’re going to convert everything into that system, and Restaurant Solutions allows the point of sales system to go with what is there already,” he adds.

When it comes to new initiatives, TSYS is one of four companies chosen to launch Apple Pay, the mobile wallet application from Apple for use with the new iPhone 6. Wagner says this capability (which went live in October) is something that’s been a buzz in the industry the last few

months and now is an exciting reality. Patrons with the iPhone can make pay-ments directly from their devices.

“Our industry is not an easy one to un-derstand,” says Wagner. He says TSYS as a whole believes a strong relation-ship with the TLW allows the company to help members keep up-to-date with new taxes, rules and regulations. It also allows TSYS to build a payment ac-ceptance program that is cost-effective and beneficial for TLW members. “The relationship with the Tavern League of Wisconsin allows us to look at the or-ganization as a whole and help support them all,” says Wagner. “We look at it as one complete relationship, one group of people, while trying to provide them with the best individual industry service and products.”

TSYS has three merchant advocates lo-cated throughout Wisconsin, but also boasts support staff in its Omaha office. The company participates in the TLW’s spring conference and fall convention, offering demonstrations of new prod-ucts and services.

“Overall, I think we’ve just enjoyed the partnership and the growth that mem-bers have seen over the years,” concludes Hain. She says the TSYS mission is very similar to the TLW’s: to provide infor-mation to members that they couldn’t get on their own. TLW

TSYS merchant Solutions

1601 Dodge St .

omaha, Ne 68102

800-228-2443

TSYS MERCHANT SOLuTIONS

corPorAte sPotlight

Page 17: On Premise November/December 2014

November/December 2014 n On Premise n 17www.tlw.org

tlw sPeciAl cluB MeMBershiP

PlatinuM club MeMbersoUTAgAmIe coUNTy TAverN LeAgUe

oSHkoSH cITy TAverN LeAgUePorTAge coUNTy TAverN LeAgUe

WAUSHArA coUNTy TAverN LeAgUeTLW 3rD DISTrIcTTLW 5TH DISTrIcTTLW 7TH DISTrIcT

Gold club MeMbersDoDge coUNTy TAverN LeAgUeDoor coUNTy TAverN LeAgUe

mANIToWoc coUNTy TAverN LeAgUeocoNTo coUNTy TAverN LeAgUe

silVer club MeMberrePP’S bAr

annual MeMbershiP leVelsPlatinuM - $1,000 Annual membership Level

Gold - $500 Annual membership Level

silVer - $250 Annual membership Level

For more information on becoming a Special Club Member, call the TLW office at 800-445-9221

Spring 2015 Conference & Trade Showmarch 30-April 2, 2015 • grand geneva resort

7036 grand geneva Way, Lake geneva(262) 249-4704

Fall 2015 Convention & Trade Showoctober 5-8, 2015 • radisson Paper valley Hotel

333 W . college Ave ., Appleton(920) 733-8000

Spring 2016 Conference & Trade ShowApril 4-7, 2016 • Plaza Hotel & Suites & conference

center1202 W . clairemont Ave ., eau claire

(715) 834-7308

Fall 2016 Convention & Trade Showoctober 10-13, 2016 • kalahari resort

1305 kalahari Dr ., Wisconsin Dells(608) 254-5466

uPCOMING CONvENTIONS & TRADE SHOWS

dates & locations

For more information please call the Tavern League of Wisconsin at 800-445-9221

Page 18: On Premise November/December 2014

18 n On Premise n November/December 2014 www.tlw.org

Monday’s eVentsA full agenda faced the TLW board of directors when they convened on Monday morning. The board met throughout the day and discussed a variety of topics of local, state and national significance. Wrapping up the day’s events was a welcome party hosted by the Sauk County Tavern League held at the Clarion Hotel from 8 p.m. to midnight. Partygo-ers enjoyed a buffet and cocktails while reconnecting with friends and meeting new TLW members. The evening’s mu-sical entertainment was provided by Swing Crew.

The Kalahari Resort, one of the most popular tourist destinations in Wisconsin, along with the Sauk County and Wisconsin Dells/Lake Delton Tavern Leagues joined together to roll out the red carpet

to Tavern League members for the 79th Annual Fall Convention and Tradeshow. The four-day event held October 20-23 in the Wisconsin Dells featured a theme perfectly suited to “The Waterpark Capital of the World” — “Ride the Wave with the TLW.”

TLW 79Th AnnuAL

Fall Convention SummaryRide The WAve WiTh The TLW

Page 19: On Premise November/December 2014

November/December 2014 n On Premise n 19www.tlw.org

tuesday’s eVentsThe General Session attended by several hundred members opened with Jim Pickett, Southern Zone Vice President in-troducing host league representatives: Keith Koehler from the Wisconsin Dells/Lake Delton Tavern League and Neil Caflisch from the Sauk County Tavern League.

Following the presentation of colors, TLW executive officers, including Executive Director Pete Madland; Senior Vice Presi-dent Chris Marsicano; President Terry Harvath; Secretary Sue Bonte Lee; and Treasurer Tom Dahlen shared reports from the previous day’s board meeting.

It was announced that 630 had registered for the conference and 61 were first-time attendees. The effort to grow member-ship still remains a primary focus for all leagues, according to the TLW executive committee.

Next on the agenda was keynote speaker, Rick Berman, pres-ident of Berman and Company, a research, communications, advertising, and government affairs firm based in Washington, D.C. Berman is an advocate of the alcohol industry and a long-time friend of the Tavern League of Wisconsin. In his remarks, he praised TLW Executive Director Pete Madland for his work throughout the nation on behalf of TLW membership. “The TLW is more impactful than any other organization in this industry,” Berman noted.

Berman spoke about some of the issues facing the industry such as the neo-prohibition movement and how it is shaping public opinion. “We’re close to a tipping point and unfortu-nately you can’t know you’re there, until it’s too late,” said Berman. “Vigilance is needed to ensure public opinion does not sway state, federal and local legislators,” he added.

Berman emphasized how efforts should be put in place to tar-get repeat offenders and the use of DWI courts as proposed in Wisconsin, not lowering the BAC to .05. The use of ignition interlocks and alcohol detectors, however, are very much on the radar of the automobile industry and 24 states have first offense mandates.

Next on Tuesday morning’s agenda was the presentation of the member of the year by President Harvath. This year’s winner is Sue Robinson, owner of the Bourbon Street Bar and Grill in Green Bay.

Tuesday afternoon members attended educational sessions or visited the tradeshow, where vendors shared samples and in-formation about new products. The silent auction was open all afternoon and offered members a chance to bid on many items donated by leagues, districts and vendors.

Tuesday evening’s cocktail party and costume party featured the music of The Retro Specz and featured the live auction presided over by Colonel Pete Madland. The auction raised $19,550 for the Direct Givers Fund.

2014 Fall Convention Summary

Page 20: On Premise November/December 2014

20 n On Premise n November/December 2014 www.tlw.org

Wednesday’s eVentsThe convention opened on Wednesday with Robert “Bubba” Sprenger, the TLW’s ABL representative. Sprenger gave a quick re-cap of news from Washington. He indicated ABL is watching the .05 BAC issue close-ly and he also stated that the group is working on music licensing reform, which includes changing arbitration methods and fine structures.

Sprenger thanked the 22 members that attended ABL’s Government Day in Washington, D.C. in June, and stated the TLW will decide in the next few months whether they’ll have representation at next year’s event or if it will become a biennial trip.

Following Sprenger, Scott Stenger, TLW Lobbyist presented an over-view of the 2013-2014 Legislative session, emphasizing the bills Gov. Scott Walker signed that directly affect TLW members.

Stenger spoke passionately about the November 4 election, specifical-ly addressing the governor’s race and the need to re-elect Gov. Walker. “The stakes couldn’t be any higher than this year,” said Stenger. And with that, Stenger introduced the governor to an overwhelming round of applause and a standing ovation.

Gov. Walker took the podium with a Green Bay Packers jersey in hand. He quizzed the audience about who wore number 84 throughout the franchise’s 95-year history. He acknowledged many answers including Sterling Sharpe, Bill Schroeder and current Packer Jared Abbrederis. One player that eluded all was Javon Walker, as the governor revealed his coveted jersey with WALKER emblazoned on the back.

The Gov. used the football analogy throughout his 35 minute speech. He said the state was like a team with a 0-16 record in 2010 with businesses closing, thousands of lost jobs, and a ranking of 41st in the nation in new job growth. “I want to take this team to the Super Bowl,” Walker stated. “We’re not there yet, but we’re winning again.”

Following the governor’s speech, a fundraiser was hosted by former Gov. Tommy Thompson in an adjacent meeting room, and TLW members were given the opportunity to pose for photos with both governors.

On Wednesday afternoon, TLW members attended the tradeshow and Executive Director Pete Madland visited vendors’ booths and awarded exhibitor prizes to TLW members. The silent auction closed with a final tally of $3,743 raised for TIPAC. District caucuses were held late Wednesday afternoon, followed by the President’s Reception sponsored by Precision Pours.

2014 Fall Convention Summary

Page 21: On Premise November/December 2014

November/December 2014 n On Premise n 21www.tlw.org

The following members have been nominated for the office and term noted . They will stand for election at the Spring conference in Lake geneva unless running unopposed .

Southern Zone vP: 1 year Jim Picketteastern Zone vP: 2 year gene Loosecentral Zone vP: 1 year Lori FrommgenNorthern Zone vP: 1 year erin Farrar, Nancy LorbetskeNorthern Zone vP 2 year rob SummerfieldFirst District Director: 2 year rich karraschFirst District Director: 1 year Lou LarsonSecond District Director: 2 year Joyce bartelt, bob carpenterSecond District Director: 1 year kathy ProffittThird District Director: 2 year Jerry DayThird District Director: 1 year Todd giraudFourth District Director: 2 year Jim Hedricks, Pat Purtell, Tom Wenzel Fifth District Director: 2 year cathy valesFifth District Director: 1 year Tom Dorsey, Harlon WrightSixth District Director: 2 year mark rehwinkle, Sue robinsonSixth District Director: 1 year brad SchinkeSeventh District Director: 2 year Jen gunningSeventh District Director: 1 year kris Zappaeighth District Director: 2 year Jim Seligereighth District Director: 1 year russ FisherNinth District Director: 2 year Deb Siebel

Nomination Committee Report:

thursday’s eVentsThe last day of the convention opened with Brad Schinke, 6th dis-trict director presenting the CORE (Children of Restaurant Employ-ees) Report, a TLW-endorsed charitable organization that focuses on making a difference in the lives of young, critically ill children. Schin-ke, on behalf of the TLW, presented a check for $10,000 to Lauren LaViola and Larry McGinn of CORE.

Next the Nomination Committee report was given by Cathy Vales. The morning wrapped up with a DVD presentation of the four-day event, and after closing remarks by President Harvath, the conference was adjourned. The Sauk County Reception was held at noon at The Square Tavern in Baraboo.

A big thank you is extended to the Sauk County and Wisconsin Dells/Lake Delton Tavern Leagues, The Kalahari Resort & Convention Center and the city of Wisconsin Dells for their hospitality during the TLW’s four-day convention. TLW

2014 Fall Convention Summary

Page 22: On Premise November/December 2014

22 n On Premise n November/December 2014 www.tlw.org

UNDER WRAPSTLW members and law enforcement share thoughts and insight on Wisconsin’s concealed carry lawBy Amanda N. Wegner

Page 23: On Premise November/December 2014

November/December 2014 n On Premise n 23www.tlw.org

About three years ago, on November 1, 2011, Wisconsin became the 49th state in the nation to allow its residents to carry concealed weapons with a permit when Act 35 went into law. While Tavern League

members, law enforcement officers and state justice department officials have overwhelmingly noted that concealed carry hasn’t been an issue for the tavern industry, vigilance and knowledge remain key.

“Surprisingly, the statute has worked out very well and has gone smoothly,” says Dave Perlman, assistant attorney general with the Wisconsin Department of Justice. “But that said, tavern mem-bers must always keep a vigil on this.”

What the laW saysUnder the concealed carry weapon (CCW) law, people are al-lowed to carry a concealed weapon just about anywhere once they have obtained a concealed carry permit. This includes tav-erns, with the caveat that a permit holder, who brings his weap-on into a drinking establishment, cannot consume alcohol or be served alcohol on the premises. “That is really the big limitation,” says Perlman. “If you have a concealed weapon, there’s no drink-ing in a bar. None. That’s illegal.”

However, it should be noted that a CCW permit holder can go into a tavern armed after the consumption of alcohol (there is no requirement of absolute sobriety for permit holders, though they cannot be intoxicated), and they can be in a bar, armed, having consumed alcohol elsewhere. But again, they cannot drink or be served alcohol in the bar.

Tavern owners do have some advantages over other businesses with CCW, adds Perlman.

“No one without a permit can have a weapon in a bar and the bar does not have to put up a sign for this limitation,” he says. “Conversely, a restaurant cannot prohibit a non-permit holder from open carrying in their restaurant unless they put up a sign. So the tavern has a bit more flexibility as to restrictions they wish to impose. In terms of businesses, the tavern gets a little more play with concealed carry.”

Taverns, like other businesses, can choose to limit concealed weapons on their property by posting a sign. But that, says Perl-man, presents an “interesting predicament” for business owners as the law provides automatic protection for those who choose to not post signs, but no correlating protections or explanations for

business owners who do choose to prohibit weapons by posting signs.

“It’s a weird thing in the law,” explains Perlman. “If I am a tavern owner and put up a sign that says ‘No weapons,’ I can do that. If I do that and something goes south, I have no automatic im-munity. But, if I allow weapons and something happens, there is automatic immunity.”

He adds: “There seems to be a subtle incentive to allow weapons, but I would not change my mind based on that alone. There are still some areas of the law that are gray and murky.”

(As a side note, if you do post a sign prohibiting firearms, and a patron is in violation and law enforcement is called, the forfeiture is a mere $25 and is only enforceable if your municipality has enacted an ordinance allowing this as a state forfeiture offense.)

As for ensuring that patrons are following the letter of the law, bar owners and bartenders have the right to ask if patrons are car-

“It’s a weird thing in the law. If I am a tavern owner and put up a sign that says ‘No weapons,’ I can do that. If I do that and something goes south, I have no automatic immunity. But, if I allow weapons and something happens, there is automatic immunity.”

Dave perlman, assistant attorney general, wisconsin Department of justice

Page 24: On Premise November/December 2014

24 n On Premise n November/December 2014 www.tlw.org

rying a concealed weapon and can ask to see the patron’s permit. But Perlman and law enforcement officials stop short of recom-mending a best course of action for members as it relates to know-ing who in your bar is carrying, whether they’re ordering soda or straight-up scotch. “You have to work that through in your own establishment,” says Perlman. “It’s a juggling act between being vigilant and being good to patrons.”

KnoWledGe is PoWerLike many other laws on the books, Wisconsin’s concealed carry law has some shades of gray and puts the onus on indi-vidual bar owners to determine what works best for their es-tablishment under the law. “The key is knowledge: What does the law say about concealed carry in a bar or tavern? If a bar owner, manager or bartender does not know the law, how do they know what is acceptable or not and how can they address any issues that may arise?” say Captain Robert Lawrence, Pro-fessional Standards/Community Services Bureau, La Crosse Police Department. Concealed carry, he adds, has not been a major issue for the La Crosse police.

With the realization that knowledge is power, the Jefferson County Tavern League decided to educate themselves on CCW when it was initially enacted, pulling together members and the county sheriff’s department for the discussion, says Steve Hepp, owner of Watertown’s Silver Eagle Saloon, a director with the Jefferson County Tavern League, and a CCW permit holder himself.

“Aside from the basics of the law and sharing that with mem-bers, we don’t tell members what to do,” says Hepp. “But our top messages are, No. 1, don’t serve to someone who you know is carrying, and No. 2, do what’s best for your business. Only you know what that is.”

At the Silver Eagle, Hepp has signs posted noting that patrons can’t be served if they are carrying. He’s told his bartenders that if they know a patron is carrying a concealed weapon or overhears him or her talking about carrying, they do not serve them. In ad-dition, he has a “when in doubt, throw them out” policy.

Waukesha County Sheriff Daniel Trawicki adds that in many counties throughout Wisconsin, county Tavern League chap-ters have great relationships with local law enforcement, and many are happy to talk with chapters about issues such as con-cealed carry.

As for ensuring the safety of your patrons, Lawrence offers three key points to bear in mind: Know the law, be aware of the situa-tion and look for warning signs. “It has been my experience that a good bar owner or bartender has a pretty good feel for their patrons and for what behaviors have the potential for problems,” says Lawrence. “Know that a problem can become a nightmare if the person is armed … and look to de-escalate problems before they get out of hand. This stops it before the problem even starts.”

With a consistent clientele, this is the approach Randy Heinzel of Portage’s Cottonwood Bar & Grill relies on in part. “Most of our people are regulars, and they’re watchdogs when new people

come in,” says Heinzel. “My bartenders also know to watch that new person quite closely.”

Heinzel himself has had an experience with enforcing the no-drinking-in-a-bar caveat of the CCW law, but it went well: A pa-tron was carrying and ordered a beer; Heinzel informed him that he couldn’t be served with the weapon on him, but if the patron put the weapon in his car and came back, then Heinzel could serve him. “He wasn’t aware that was the law,” Heinzel says.

While knowledge is power and both Heinzel and Hepp agree that more clarity on some aspects of the law would be nice, it’s not going to change any time soon. “Across the country, for the most part, there has not been any move to repeal and no success in trying to eliminate concealed carry, because there haven’t been any problems,” says Sheriff Trawicki. “I think it’s reasonable to assume there may be some issues, but those are so few and so far between, that it doesn’t make sense to change what’s already in place and working.”TLW

stateMent oF oWnershiP and circulation

Page 25: On Premise November/December 2014

November/December 2014 n On Premise n 25www.tlw.org

Encompassing 1,350 square miles, Sawyer County covers a lot of

ground, and all that ground offers the potential for a large, diverse tavern league membership. And if Mark LaVick can help it, that just might happen.

“We’re very diverse with mom-and-pops, supper clubs, year-round resorts and everything in between,” says LaVick, president of the Sawyer County Tavern League and owner of The Cabin At Con-nors Lake in Winter. “We’d been stagnant for quite a long time, and the interest was centered in where officers and meetings were instead of throughout the whole county. In the last couple of years, we’ve been rebuilding and have grown our membership up to about 40 members.”

Much of that growth has come under LaVick’s leadership and with the assis-tance of new, dedicated members who want to see the county league excel. “A lot of things are changing,” he says. “We have new people coming in, we’re getting more and more active, more and more visible, we’re running ads, and helping support other charities in the area.”

As a result, the Sawyer County Tavern League has made growth a priority. For instance, with support from the state league, the Sawyer County league held its inaugural membership drive in Hay-ward last year, bringing in district direc-tors to lend their influence and notoriety. “We got 30 to 40 to come, a lot for the

first time,” says LaVick. “They were im-pressed by the number of members [Tav-ern League has] statewide, all the things we do for our charities, all the money raised, SafeRide, the legislative issues and candidates Tavern League supports, what Tavern League does overall for businesses such as ours.”

As an added bonus, existing members get $25 membership credits for getting new members to join, which can be applied to the county’s $125 annual membership fee.

To further encourage membership and participation, county league officers move monthly meetings around the county and have chosen to have meetings at 10 a.m. instead of in the evening or in the after-noon. “We figured we’re all busy and our contention was that on Monday or Tues-day when most of us are closed, it’s the only day we have off. Rather than burn that day, we moved it to the morning lat-er in the week. We keep it quick, but take the time to ask and answer questions. It’s something different than any other league has done. It’s gotten mixed reviews and some don’t want to get up early, but it also doesn’t interfere with the work week.”

Something else that’s new in Sawyer County is SafeRide, which was launched in May 2013. So far, it’s been very well received. “Simply because of our geo-graphic layout, people often have to drive a couple miles back to a place of lodging, so we thought it was important

that we initiate a SafeRide program,” says LaVick, who’s been a Tavern League member since 2000.

The radius of the league’s SafeRide pro-gram is larger than most: 15 to 20 miles from a tavern. Drivers receive a voucher on which they record their mileage and are then reimbursed accordingly. Mem-bers recruit their own volunteer drivers. “Every member has a group of volunteers to step up and help, and some employees do too,” says LaVick. “We had a good summer, and people have had an oppor-tunity to see exactly what it is and how they benefit from it.”

While promotion of the SafeRide pro-gram has largely been through word of mouth, the league does place ads in coun-ty and local dining guides and tourism publications. “Our hope is that readers will patronize a member establishment where SafeRide is available to them.”

While the Sawyer County Tavern League is helping make its larger geographic community a better place through things like SafeRide and charitable giving, the league’s new energy is helping the coun-ty’s tavern community as well. “With Tavern League, it’s good to know we’re not out there by ourselves,” says LaVick. “It’s one of those industries where you don’t understand it unless you’re in it. Tavern League provides a sounding board, a place for common interest and a community like no other.” TLW

Sawyer county Tavern League members gather before a league meeting . From left: President mark Lavick, membership chairperson Pam musha, members Drew Lugner, cora Strouf, cynthia Ferraro, Secretary/Treasurer michele Horman, vice President Terry Strouf, members Jane Pfleger, mike Wells and matt Pfleger .

leAgue ProFile

SawyerCOUNTY

TAVERN LEAGUE

SAWYER COuNTY TAvERN LEAGuE

Page 26: On Premise November/December 2014

26 n On Premise n November/December 2014 www.tlw.org

Business sPotlight

After 41 years, Terry and Cora Strouf are taking a break. But don’t worry. They’ll

be back.

The Stroufs own the Ojibwa Club, which they bought from Cora’s parents in 1974. While they usually cut back on their hours of operation in the winter, this year they’re closing down and taking some time for them-selves.

“Don’t worry,” says Terry. “We’ll be open next spring. We’re just getting old and have to retire a little bit. But we’re staying right here.”

Adds Cora: “We have a lot of things that are unfinished, and before we know it, next sea-son will be here. We’re not at a loss for things to do.”

Of course, if a buyer comes along in the meantime, the Stroufs may have even more time on their hands: The business is currently for sale. But recognizing it’s not the best mar-ket for selling a business, taking the winter off is one way the Stroufs are giving themselves a reprieve. “This is the first time we’ve closed for a season,” says Cora. “We have a good business and we enjoy it, but now we’re get-ting up in age, and it’s getting to be a little much for us. The winter will give us a little break.”

But during the peak season, the Ojibwa Club is in full swing. Open Wednesday through Sunday, 4 p.m. to closing time, the Stroufs offer a full menu and bar, with Terry behind

the bar and Cora manning the kitchen. The menu includes staples like steaks, seafood and, of course, Friday night fish fry. The club’s specialty, notes Cora, is duck. “We have people who come just for our duck,” she says, though quickly adding, “and we’re noted for our steaks.”

The Stroufs employ four others, and their son-in-law, Rod, helps behind the bar when needed. The bar’s 25 stools are regularly filled with patrons who perch themselves there to enjoy Terry’s Old-Fashioneds. “We have good food and good drinks,” says Cora. “Terry’s noted for his drinks.”

With an 84-seat dining room, the Ojibwa Club has also played host to special events, such as awards banquets for the schools. In addition, the Stroufs have helped with Tav-ern League events and fundraisers, including the annual ticket drawing for about 20 years. “We’re always here and we’re available to help if anyone needs help,” says Cora. “In a small community, you get asked quite a bit, and we’re happy to help when we can.”

The Ojibwa Club has been a member of the Tavern League since Cora’s parents owned the business, and Terry served as the county league vice president for about 30 years. “It’s an important organization for any tavern to belong to,” says Cora. “They offer businesses like ours a lot of value and support and help us stay informed of changes and what’s hap-pening.”

And with more than four decades of experi-ence, the Stroufs know a thing or two about change.

“It’s been a very interesting journey for us the last 41 years,” says Cora. “We’ve met people and had a good time, but things have changed. For instance, I have noticed that people eat differently now, and they drink dif-ferently now because of drunk-driving laws. But, then again, this is the Northwoods. So other than looking outside and seeing a bear sitting in your yard, nothing too exciting hap-pens too fast around here.” TLW

Ojibwa Club

W8580 State road 70, ojibwa

715-266-2805

OJIBWA CLuB

Terry and cora Strouf have owned the ojibwa club on Hwy . 70 near Winter for 41 years . The Stroufs will be taking a short break, the first ever, when they close for the winter season .

Page 27: On Premise November/December 2014

November/December 2014 n On Premise n 27www.tlw.org

SAWYER COuNTY CHARITY WORK

chArity FeAture

While the Sawyer County Tavern League is actively seeking new and

additional opportunities to step up its league-wide charitable efforts, individual members have long been strong supporters of local organizations and causes. “Our members are excellent at serving the greater Sawyer County community,” says Sawyer County Tavern League President Mark LaVick. “They are really doing great things for the people here on a tavern-by-tavern basis.”

Here, we take a peek at two shining exam-ples of Sawyer County’s giving spirit.

beechMoor resort, stone laKe“Even small businesses can have a big im-pact,” says Darlene Mela, who has owned the Beechmoor with her husband, Andy, for 20 years.

The Beechmoor is a strong, regular con-tributor to the Stone Lake volunteer fire department. From Memorial Day through Cranberry Fest in October, the Melas do-nate 50 cents from the sale of every ap-petizer on Thursday nights to the fire de-partment. At the end of June, one of those Thursday nights becomes a meet and greet with local firefighters. In addition to having trucks on site, face painting, balloons and other specials, $1 from every appetizer sold goes directly to the department. “It’s such a fun night for the whole family,” says Mela.

The couple also provides the department with items for fundraisers and helps sell raf-fle tickets for their annual fundraiser. “Being

a volunteer department in this day and age is kind of hard,” says Mela. “But they are a very strong fire department and we are very proud to do what we can to help out.”

Like many members, the Melas’ charita-ble giving isn’t limited to one organiza-tion; the Salvation Army, the Boy Scouts, Hayward School District and many others have been the recipients of their generosi-ty. In addition, they are charter members of the Relic Riders, a vintage snowmobile club. They helped start the club five years ago, and now host their meetings, sell tick-ets for their raffles and more.

While the Melas receive requests to give “on almost a weekly basis,” they know —and see — how important it is. “We’re a pretty small community, and it’s getting harder and harder for these organizations to make it,” says Mela. “I feel that in a little community like ours, all are very im-portant to keeping the community going, to keep it strong.”

saWMill saloon & MooseliPs JaVa Joint, seeleyThe Sawmill Saloon & Mooselips Java Joint, located halfway between the com-munities of Cable and Hayward in Seeley is a popular local eatery and a community center. It is famous locally for the incredi-ble support it offers to area organizations and events; the northwest corner of the complex is a large open room known as the Freight Station Theater, which is used as a theater, meeting room and reception/banquet hall.

Many area groups use the business as their regular meeting place. The Seeley Lions meet here every other Wednesday night and use the complex for their pop-ular, annual Pre-Fat Mountain Bike Race. The Seeley Lions are also involved in the Namekagon Art and Music Festival held annually on the grounds the Saturday af-ter the Fourth of July.

Other groups using the facility for meeting and event space are the Namekagon River Partnership, ATV clubs, book clubs, ski clubs, biking groups and Cable Hayward Area Arts Council. The Sawyer County Tavern League will hold its fundraiser here on April 26, 2015.

“It is essential to the Sawmill Saloon that we serve and support the community that we are in. While Mr. Penman him-self has passed, that spirit of community support and volunteerism continues with the community engagement of his partner and wife, Cindy Ferraro,” says operations manager Drew Lugner.

“As Tavern League members, giving back to the community not only helps the peo-ple we serve, but benefits the industry as a whole,” says Lugner. “I don’t think people realize how many requests come through our door, but we have a good time helping and doing what we can.” TLW

Andy and Darlene mela, owners of beechmoor resort are regular con-tributors to the Stone Lake volunteer Fire Department .

Seeley’s Sawmill Saloon & mooselips Java Joint acts as a community center which many local non-profits use for meetings and events .

Page 28: On Premise November/December 2014

28 n On Premise n November/December 2014 www.tlw.org

FeAtured AFFiliAtes

aFFiliated inVestMent GrouP

Jim Ropel, president of Affiliated Investment Group in Mayville, says he’s been associated with the TLW since 1987 and this next convention will be his 55th. “I have a long history with the Tavern League and primarily work with members throughout the entire state to give them some ideas of what they can do with their money,” he says.

Ropel explains he wears three hats within the league. First, he’s the investor of choice for the state league’s money. Second, he works with the local leagues for the same reason and third, he works with the business owners themselves.

One comment he hears often at league meetings is that due to the classification as a non-profit organization, the league isn’t able to invest. “That’s not true,” Ropel clarifies. “Actually, the Green Bay Packers are classified as a non-profit organization, but yet they have millions invested. So yes, you can.” To do so, he says leagues must have their own Tax ID number.

When it comes to investments, Ropel explains people sometimes have a skewed view of what it truly means, and may think of the millionaires who won the lottery and lost everything. “That’s not investing; that’s speculation,” he says. “There are a lot of good investments available that will give you solid returns without the risk.”

Ropel explains that systematically investing a certain amount of money each month actually takes the risk out of it over time, which is exactly what the banks are doing. “If the markets go down, that means the money they’re investing next month will buy more shares,” he notes.

Ropel says he enjoys the close relationships he’s made over the years with league members, not only on a professional level, but also personal. “I have a great variety of clients that own multi-million dollar night clubs and others that have a corner family bar,” he says. “This is the best diverse organization. They are in different parts of the state, with their own local issues that others might not have.”

In past years, Ropel says video gaming in bars was a very politically-charged topic, and the laws would vary from locality to locality. Some police chiefs were absolutely against the law while others had the issue ranked low on the priority list. “That was a major political victory for the Tavern League to get the machines non-criminalized,” he recollects. Ropel says he’s enjoyed seeing these debates play out over the last 28 years, especially in election years when being an interested neutral party has been interesting.

Affiliated Investment GroupJim ropel234 N clark St, mayville, WI 53050-1047 • (920) 387-5952jimropel@charter .net

enGels coMMercial aPPliance inc.Peter Engels Sr. began his business in 1986 as a one-man operation in Green Bay. Today, Engels Commercial Appliance employs 15 full-time staff members, who offer commercial appliance sales and service within a 150-mile radius from the company’s two locations, one on Bart Starr Drive and the other on Packerland Drive.

Rory Campbell, a sales manager for the company says Engels Commercial Appliance can outfit any restaurant or bar. It offers everything from refrigeration and cooking equipment to silverware to glassware. Even first aid kits, Campbell adds. The company’s qualified technicians install, repair and maintain all equipment, whether new or used. Two showrooms provide customers the ability to stay within their budgets, determining whether new or used pieces will work best in their operations.

“Stop in and give us a look,” Campbell invites.

He says when he started, many of the customers made comments about how great the service was, but questioned why Engels didn’t actually sell the products. In the six years he’s been with the company, Campbell has seen that change and today Engels Commercial Appliance is growing in both equipment sales and service.

Its premise is simple, he explains. “Anyone can offer you a price, but what happens when the price is gone and now you have an issue with the piece of equipment you just bought?” Campbell asks. “The Internet has no means or method to help you out. We do. Engels prides itself on quality care and concern of its customers, and responds to service calls within an hour or two,” Campbell says.

Engels Commercial Appliance also supports the local community, something owner Peter Engel believes deeply in, Campbell explains. “He’s deeply rooted here and realizes he’s been afforded the ability to have this job simply because of the other businesses he serves,” he adds.

Campbell believes the TLW provides members the old-fashioned way of networking that’s worked for years: meeting with like-minded people. “For us to be involved in the Tavern League and support the people that are supporting us, I think it’s just a perfect fit,” he notes.

While Engels Commercial Appliance doesn’t do a lot of traditional advertising, Campbell says its name is well-known in northeastern Wisconsin, and a name that he believes the industry associates with local quality. It’s a company he says is proud to be affiliated with the TLW.

Engels Commercial Appliance Inc.120 Packerland Drive, green bay, WI 54303-4847 • 920-490-6069www .engelsinc .com

ATM Solutions

• Mobile ATM

• ATM Sales

• ATM Rental

• ATM Placement

• Transaction Processing

• Complete ATM Management

Additional Solutions Available

Supply Solutions

• ATM Supplies

• Currency Supplies

• Scanner Supplies

• Proof/Encoder Supplies

• Additional Supplies

Order Online edgeone.com

Service Solutions

• ATMs • Scanners

• Money Counters • Printers

• Customer Service Center

• On-Site • Depot

• Contract • Time & Materials

• Project Coordination

• Installation • Training

Additional Solutions Available

www.edgeone.com • 1.800.423.EDGE (3343) • 161 Business Park Circle, Stoughton, WI 53589

Technology Solutions

• Smart Safes

• Currency Counters

• Coin Counters/Sorters

• Currency and ID Authenticator

• Self-Service Coin

• Scanners

Additional Solutions Available

Securities offered through Coordinated Capital Securities, Inc. • 6033 Monona Drive, Madison, WI 53716 • 608-221-4545Member NASD/SIPC

JIM ROPEL

920-387-5952234 North Clark Street,Mayville, WI 53050

• Small Business Financial Planning

• Specializing in Retirement Plans

• IRA’s• Mutual Funds• Annuities • Stocks & Bonds

TLW Affiliate Member

2012 January/February On Premise 11www.tlw.org

TAV

ER

N L

EA

GU

E O

F W

ISC

ON

SIN

20

12

ME

MB

ER

SH

IP D

IRE

CT

OR

Y

Page 29: On Premise November/December 2014

November/December 2014 n On Premise n 29www.tlw.org

PiGeon riVer breWinG co.As a new Affiliate Member of the Tavern League of Wisconsin, Pigeon River Brewing Co. is tapped into something big: craft beer.

“The craft beer industry is always innovating new varieties of beer to keep customers interested,” says Kayla Knaack, who owns Pigeon River Brewing Co. with her husband, Nathan. “Craft beer has been steadily growing for many years and that trend is poised to continue. By serving craft beer, Tavern League members can attract a new clientele and increase tap beer margins.” In addition she says, “By buying Pigeon River beer, TLW members are supporting the local economy through our job opportunities and local ingredient sourcing.”

While the brewery opened in 2012, the Knaacks signed on as affiliate members this past summer. Pigeon River functions as a distributing brewery, but the Knaacks also own a restaurant and bar of the same name, which has 18 beers on tap, including Pigeon River and several other Wisconsin-brewed guest taps.

Nathan Knaack began brewing beer while in high school. As the story goes, he was sitting next to fellow tuba player in band class, Brett Hintz, looking at an agricultural magazine about hops when they decided to try brewing beer. It became a passion, and since both brewers lived near the Pigeon River in Marion, they named their operation Pigeon River Brewing.

While at college at UW-Platteville, Nathan joined the campus brew club, where he met Matt Wichman, and in 2011, the Knaacks purchased a former bar and grill in Marion. At the same time, O’so Brewing Company in Plover happened to be expanding, and Nathan and Wichman jumped at the opportunity to purchase O’So’s six-barrel brew system for the new business.

Bringing the story full circle, fellow tuba player and first brew mate Hintz came on board as a head brewer, and the brewery has been steadily increasing production since opening in 2012.

Pigeon River regularly offers two varieties on the distribution market: Townie Cream Ale and Wet Willy Oatmeal Stout. “We also offer seasonal varieties,” says Knaack. “For the coming winter season, our Gingerbread Ale is a crowd favorite and was named ‘Most Unique Beer’ at the 2014 Great Taste of the Midwest.”

Pigeon River is currently distributed through Lee Beverage, which covers most of northeastern and northwestern Wisconsin. Through Lee’s alliances with other distributorships, Pigeon River beer is also available outside Lee’s territory by request.

Pigeon River Brewing Co.W12710 U .S . Highway 45, marion, WI 54950 • 715-256-7721www .pigeonriverbrewing .com

Super Sports SafeRide Breast Cancer VFW

Mike Disher - Matt Disher - Andrew Disher - Michael Disher II

Page 30: On Premise November/December 2014

30 n On Premise n November/December 2014 www.tlw.org

legislAtive notes

GoVernor WalKer re-electedGovernor Scott Walker received 52.3 percent of the vote to win re-election. While this was slightly below his 2012 recall victory of 53.1 percent, it was a fairly large victory in compari-son to most of the polling this fall which showed him in a dead heat with Democrat challenger Mary Burke. The November 4 victory is sure to continue to fuel the rumors about his inten-tions to run for president in 2016.

brad schiMel elected attorney GeneralIn the race to replace retiring Attorney General J.B. Van Hol-len, Republican Waukesha County District Attorney Brad Schimel defeated Democratic challenger Susan Happ, 52 per-cent to 45 percent. Schimel ascends to the office of attorney general after serving as Waukesha County DA since 2006.

Wisconsin’s conGressional deleGationWisconsin’s Congressional delegation will remain split at 5-3 with the GOP holding the majority after Republican State Senator Glenn Grothman won the election for the open 6th Congressional district seat on a 57-41 percent margin against Winnebago County Executive Mark Harris. The seven incum-bent Wisconsin congressmen running for re-election all won easily. Wisconsin did not have a U.S. Senate seat up this cycle, however, Republican U.S. Sen. Ron Johnson is up for election in 2016.

Wisconsin state senateSenate Republicans have increased their majority by one to 19-14, after former Senator Van Wanggaard won the open seat in the 21st Senate district. Republicans easily won all three of the open seats they had to defend, the 9th Senate district, 17th Senate district and the 19th Senate district.

Wisconsin state asseMblyAssembly Republicans expanded their already significant ma-jority by three members, giving them a 63-36 majority. Ac-cording to Legislative records, this would be the largest GOP majority in the State Assembly since the 1957-58 Legislative session. All Republican incumbents were re-elected on No-vember 4 and all Republican open seats were successfully de-fended. In addition, Republicans were able to knock off three Democrat incumbents, including Amy Sue Vruwink in the 70th Assembly district, Stephen Smith in the 75th Assembly district and Mandy Wright in the 85th Assembly district. TLW

REPuBLICANS SWEEP NOvEMBER ELECTIONBY SCOTT STENGER, STENGER GOvERNMENT RELATIONS

The November 4 election brought bigger majorities in the State Senate and State Assembly for Republicans; while Gov. Scott Walker won his third race

in four years easily defeating Democrat Mary Burke to secure a second term as governor. Republican Brad Schimel was elected Wisconsin’s new attorney gener-al defeating Jefferson County DA Susan Happ. Endorsed Tavern League of Wis-consin candidates won 95 percent of the races on election night. That represents the strongest performance of electing TLW candidates ever! The TLW backed candidates in 89 races and 85 of TLW endorsed candidates won!

Page 31: On Premise November/December 2014

November/December 2014 n On Premise n 31www.tlw.org

Ackley Novelty Inc .

Affiliated Investment group

Affordable Hood cleaning/ Lighting

Airgas National carbonation

Alliance Insurance centers LLc

Allied games Inc .

Allied Insurance centers Inc .

American entertainment Services Inc .

American Income Life

American Welding & gas

Amusement Devices Inc .

b & k bar & restaurant Supplies

b-m music & games

badger Hood cleaning

baraboo Sysco Food Services

barsguru enterprises LLc

bay Towel/Linen rental

beechwood Distributors Inc .

benedict refrigeration Service Inc .

benefit companies Inc .

best bargains

bevinco

bi-State Point of Sale Solutions

big game Sports cards/ Sterling graphics

bill’s Distributing LTD .

blue Honey bio-Fuels Inc .

bmI (broadcast music Inc .)

bob Schuchardt Insurance

boelter companies

brat Stop Products LLc

bromak Sales Inc .

capital brewery

cardtronics USA

cash Depot

central ceiling Systems Inc .

chambers Travel

coffee express, Inc .

cornerstone Processing Solutions Inc .

corporate casuals & Promotional Products

county Wide extinguisher Inc .

D & D Amusement games LLc

Dalin Lindseth & co S . c .

Dean’s Satellite

Delafield brew Haus

Devere company Inc .

Dierks Waukesha

Dining Publications LLc

DIScUS

Disher Insurance Services

DJ D-Train

DUDSapparel

ecolab

edge one Inc .

el cortez Hotel & casino

emil’s Pizza Inc .

energy Distributing

engels commercial Appliance Inc .

F .T .S . & co .

Fabiano brothers

First Data corporation

Flanigan Distributing

Fleming’s Fire I

Flipside coin machines Inc .

Focus on energy Small business Program

Foremost business Systems

Freistadt Alte kameraden band

Friebert, Finerty & St . John S .c .

game management corp .

games Are Us Inc .

general beer - Northeast Inc .

general beverage Sales co

glavinsured Agency Inc .

great Lakes Amusements

great Lakes beverage

great Lakes Distillery

great Northern Amusements

guardian Pest Solutions Inc .

gunderson Linen

Happy Tap

Health markets Insurance Agency

Heartland Payment Systems

Hiawatha chef, bar and Janitorial Supply

Holiday Wholesale Inc .

Hospitality Services corp .

Hyer Standards

Ideal Ad & Sportswear

Indianhead Foodservice Dist . Inc .

J T graphics & Advertising Inc .

Jbm Amusements

Johnson brothers beverage

Johnson Dist . Inc .

Just in Time refrigeration LLc

kavanaughs restaurant Supplies

keg-Stands LLc

kessenich’s Ltd .

kevcorp International

kLb Insurance Services- Illinois casualty

kobussen buses Ltd .

Lamers bus Lines

Lebby’s Frozen Pizza

Lee beverage of Wisconsin LLc

Legacy Advisor Network

LJP Insurance Agency/ rural mutual

m & r Amusements & vending LLc

magnuson Industries Inc .

mass Appeal Specialties Inc .

meyer brothers LLc

micro matic

midstate Amusement games

midwest Amusements

midwest coin concepts of WI

milwaukee brewers

milwaukee bucks

milwaukee Pedal Tavern LLc

mitchell Novelty co .

modern cash register Systems

murphy Desmond S .c .

National chemicals Inc .

Nei-Turner media group Inc .

New glarus brewing co

Northern Lakes Amusement

Northwest coin machine co

o’grady’s Pizza

office Supplies 2 U Inc .

omega Processing Solutions

oven baked eats

Paradise Printing company

Park ridge Distributing Inc .

Patron Spirits company

Pehler Distributing Inc .

Per mar Security Services

Pigeon river brewing co .

Plunkett’s Pest control

Portesi Italian Foods Inc .

PoS Partners

Precision Pours Inc .

QponDog on mobile Advisors

racine Amusement Inc .

red’s Novelty LTD

reinhart Food Service LLc

riverside Foods Inc .

rocketDSD .com

S & S Distributing Inc .

Sam’s Amusement co .

Sam’s club

Sanimax USA LLc

Saratoga Liquor co . Inc .

Schmidt Novelty

Service Specialists

Skill Pong LLc

Special olympics Wisconsin Inc .

Stansfield vending Inc .

Star connection/Lodgevision

Stevens Point brewery

Superior beverages LLc

Superior vending

Tamarak Design’s

The Hot Dog Daddy

Think Ink & Design

Ticket king Inc .

Tito’s Handmade vodka

Tri-mart corporation

Tricky Dick & Joyce Specialty

Unifirst

US bank

vern’s cheese Inc .

vital Tokens

Wausau coin machines Inc .

WI Hospitality Insured

Wil-kil Pest control

Wine Institute

Wisconsin environmental Services

Wisconsin Souvenir milkcaps

TLW AFFILIATE MEMBERS AS OF OCTOBER 27, 2014

AFFiliAte MeMBers

Page 32: On Premise November/December 2014

32 n On Premise n November/December 2014 www.tlw.org

Accounting helP

TRACKING THE AFFORDABLE CARE ACTBY MICHELLE ENO, CPA

The Affordable Care Act (ACA) has been in the news since 2010, and

every year a different set of rules has been put into play. In case you’ve for-gotten what has already taken place and to confirm that you are prepared for the new rules to come, here’s a timeline on when the first part of the reform took effect and what has changed since then.

eFFectiVe Prior to 2013: • Employers with 250 or more employ-

ees are required to report the cost of health insurance on W-2s. This is an informational provision for the em-ployee to make informed health care decisions.

• The Small Business Health Care Tax Credit is available to eligible small businesses to help with the cost of of-fering employees health insurance.

• A provision is established which stat-ed that dependent care coverage (if offered) must be available to adult children until age 26.

• An increased tax on HSA distribu-tions not used for qualified medical expenses is levied. This tax increased from 10 to 20 percent, and over-the-counter medications are no longer qualified medical expenses.

eFFectiVe in 2013: • Flexible spending arrangements

change to $2,500 maximum contri-

butions and can allow a carry-over to the next year of up to $500.

• The threshold for deductible medical expenses has been increased from 7.5 to 10 percent, meaning that only med-ical expenses that are greater than 10 percent of your adjusted gross income (AGI) are deductible.

• An additional .9 percent Medicare tax is assessed on AGI exceeding $250,000 (for married tax payers fil-ing joint).

• An additional 3.8 percent tax is as-sessed on investment income for tax-payers with AGI above $250,000 (for married taxpayers filing joint).

eFFectiVe in 2014: • The main feature of ACA begins to

apply in 2014 - mandatory coverage. All individuals must purchase cover-age or receive coverage through their employer or some other source.

• Beginning in January 2014, refundable tax credits are available to eligible tax-payers to help cover the cost of health insurance premiums purchased through a state exchange. Eligibility is based on the prior two years of tax returns and is generally for people with household incomes between 100 and 400 percent of the federal poverty level.

• The elimination of annual limits and elimination of pre-existing condition exceptions becomes fully phased in for the 2014 plan year.

• The maximum waiting period for em-ployees meeting the full-time eligibil-ity criteria cannot be longer than 90 days.

• There are now expanded wellness fea-tures with consequences for unhealthy behaviors.

eFFectiVe For 2015: • Large employers (employers with 50

or more full-time equivalent (FTE) em-ployees) must provide coverage to their

full-time employees or face significant penalties. Small employers escape this penalty. But if an employer (large or small) offers coverage, it must follow the rules contained in the ACA.

• Physicians will be paid based on val-ue rather than volume. A new pro-vision will relate physician payments to the quality of care they provide. Physicians’ payments will be modified so those who provide higher quality care will receive higher payments than those who provide lower quality care.

There are penalties that apply for violat-ing these rules, which will be self-report-ed and calculated by preparing and filing the new form 8928 with the IRS.

eFFectiVe For 2018: • Beginning in 2018 there will be a

new provision that places a tax on high-cost, employer sponsored health coverage. This is a tax levied on the insurance companies, not the employ-ers, unless they are self-funded.TLW

Michelle (Shelly) Eno is Tax & Business Ser-

vices Department Manager with Wegner LLP,

CPAs & Consultants with offices in Madison,

Baraboo, Janesville and Pewaukee. This article

is not intended to give complete tax advice, but

a general review of the subject matter. You can

contact Michelle at 608-442-1951 or michelle.

[email protected].

Page 33: On Premise November/December 2014

November/December 2014 n On Premise n 33www.tlw.org

Ask the tlw

Q: During the holidays, I like to run specials to increase business. Is there a problem advertising a free drink with a meal in my local newspaper? a: As long as you hold a class “b” liquor license, this is a perfectly acceptable promotion and it can be advertised .

Q: I’m planning to sell my business and my brother-in-law who owns a bar has asked to purchase the inventory. Can I sell my alcohol inventory to him? a: If you sell your business, you may transfer your sealed liquor, wine and beer stock to another retail licensee in Wisconsin . you’ll need to complete Inventory Form AT-900 available at the Department of revenue’s website (www .revenue .wi .gov) . The form must be completed in duplicate and you and the buyer must sign it . one copy goes to the buyer to be kept with the invoice on the licensed premises, and you must keep one copy . cigarettes and tobacco products may not be transferred .

Q: I have a person who would like to tend bar for me, but he is licensed in a different township. As I understand the law, our municipality must issue a temporary license to allow him to work while his application is being processed. Is this correct? a: yes, this is correct . A provisional operator (bartender) license is issued to any person who, upon application for a regular operator license, pays the fee for the provisional license and files with the clerk a certified copy of the license issued by the other municipality .

Q: I hold a Class “B” beer license and our business sells pizzas and other carry-out items. If someone calls to order a pizza for delivery and they request a six-pack of beer to go with it, can I deliver both? a: The answer is no . The sale of beer is prohibited because it was not made face-to-face to the consumer at the licensed premises .

on-PreMise licensee FaQs

Commercial Refrigeration/HVACIce Machine Leasing/Rentals

Walk Ins

Sales • Service • Installation

608-838-1314 • www.justintimeref.netServing the Madison/Milwaukee Areas

7100 W. Greenfield Ave., West Allis414.259.1961

Show specials extended on Stools & Tables until 12/31/14 ! Call for quote.

www.BandKBarSupplies.com

ASK ABOUT FREE DELIVERY

• Restaurants• Taverns• Hotels• Motels

• Liquor stores• Night clubs• Resorts• and more!

Flexibility: Customized insurance programs to meet your risk management and insurance needs.Experience: Providing broad coverage, affordable pricing, a partner for 20 plus years in the hospitality industry.Service: Outstanding loss control and claim service is known throughout the hospitality industry.No AccouNt too SmAll or lArgE

“KLB Insurance is consistent and reliable as The After Midnight Group’s full service insurance agent. KLB presents us with the best policies and prices possible, always having our best interests in mind. They not only respond quickly and professionally to any

question we may have, but are proactive in their service. They truly know the industry and are a great resource to AMG.”Anne Loff – The After Midnight Group

National insurancecoverage serving all of

minnesota and Wisconsincall the team at [email protected][email protected]

www.klbins.com

WhEN oNly thE bESt Will do!

www.theaftermidnightgroup.com

This new column will cover questions on-premise proprietors face every day. Answers are based on the alcohol beverage laws for retailers set forth by the Wisconsin Department of Revenue.

For a complete overview of the Wisconsin Dept. of Revenue Alcohol Beverage & Tobacco Laws for Retailers, visit www.tlw.org and click government affairs or refer to the 2014 On Premise Directory, Publication 302. Wisconsin Alcohol Beverage and Tobacco Laws for Retailers can also be found by visiting www.revenue.wi.gov.

Page 34: On Premise November/December 2014

34 n On Premise n November/December 2014 www.tlw.org

new MeMBers

district 1

Kenosha city

Bull’s Eye BarScott cardinali & bill Peanickkenosha

Grandview Innmilosav A . rajickenosha

Houston’s Bar & Grill LLCLuis ortizkenosha

Kenosha county

Big House Bareric Dawsongenoa city

Club Iconmickey Johnsonkenosha

The 75th Street Inn mary beth van everySalem

racine city

Carriage House Liquor CompanyDouglas Nicholsonracine

racine county

DiCarlo’s At meadowbrookDavid Adrianracine

Tin CupJoe NeuUnion grove

Walworth county

Watershed Partners LLCDarlene murrinDelavan

Holi Cannolirich Lopardoelkhorn

Tuscan Tavern and GrillTom romanoLake geneva

Bottoms Up 2 LLCTom bottomsSharon

district 2

dodge county

Dodge Entertainment Centerrichard DoerrHoricon

Lake Street InnHustisford

Jefferson county

Edgewater Supper Clubbill & vicki millisJefferson

Madison/dane county

Harmony Bar & Grillbradley czachormadison

main DepotTravis Tripalinmadison

Waukesha county

Bougey’s Bar & Grillgareth Trinkobrookfield

district 3

crawford county

Wooden Nickel Saloongerald booksFerryville

dells/delton area

House of EmbersDebra christensenLake Delton

Woodside Sports Complex LLCLance masseymauston

The Green Owl graciWisconsin Dells

Grant/iowa county

Dickeyville/Kieler VFW PostvFW Post 6455kieler

Down At the Boondocks Saloon LLCWayne or Angel HenryPlatteville

The Local Beer & Spirits Nick PeasePlatteville

Route 14 LLCPhilip Prochaska & Linda Troxelrichland center

Juneau county

Bull PenTom DeyoungHillsboro

Garage Bar/Living the Dream LLCben gillisLyndon Station

Detour Bar & Grill LLCruss molinaro & Larry millerNew Lisbon

Holy Cow!!! Bar & GrillJames burokerWonewoc

Summit Ridgevirgil HartjeWonewoc

D & D’s PubDavid W . moenyuba

la crosse city/ county

Legacy Grill & Pubgeoffrey Lensercoon valley

Big River Food & Boozegary D . Thorsongenoa

ChucksTom A . HudsonLa crosse

Eagle’s NestJon ericksonLa crosse

Monroe county

Elsie’s Sports Bar LLCLenard cunitzNorwalk

sauk county

Brothers on Oakgrant r . Slaytonbaraboo

Steiney’s Pub LLCcarole r . Steinhorstbaraboo

district 4

calumet county

Bakkheia LLCDouglas buboltzbrillion

mueller Timekarl muellerchilton

Two J’sJessica LloydSherwood

Fond du lac city/county

The Green Dragon Brew Pub David koepkeFond Du Lac

Manitowoc county

Emerald Hills Golf CourseJim boockmeierTwo rivers

ozaukee county

Tom and Jodi’s Fredonia InnJodi gamerdingerFredonia

Harbor Hills Rec Centerrobert c . NisleitPort Washington

sheboygan county

Highlands Sportsmen’s ClubTJ Sommercascade

Bourbon Street Pub & GrillPenny HinzSheboygan

What’s Up Bar & Grillcurt HinzSheboygan

Washington county

Big Guysvalerie martinek & matt guerndtAllenton

Hartford Gun ClubDaniel J . mantzHartford

The Rec Room Jeff StarkHartford

5 Oh 1 Bar & GrillPaul JeskeNewburg

Collins Deck Barcrg & Son II LLcWest bend

Riverhorse Westcrg & Sons II LLcWest bend

Winnebago county

Captain Jack’scynthia Puhloshkosh

district 5

adams county

Cove Supper Clubroger Hankobriggsville

Dellwood Pavilion Inc.richard SienickiFriendship

Fur Fin FeatherSixts LLcWisconsin Dells

Green lake area

Lake View Inneric Allenmarkesan

langlade county

Nick’s TapSteve WelnetzAntigo

Marathon county

The Jim James FustSchofield

TLW NeW memberS AUgUST 16, 2014 To ocTober 25, 2014

Page 35: On Premise November/December 2014

November/December 2014 n On Premise n 35www.tlw.org

Its Our Clubhouse LLCbryan morelWausau

Tremors BarSharon kingstonWausau

Marquette county

Swampside Bar & Grill LLCJoseph Hauser & bobbi Jo Pitkinendeavor

Portage county

Grazies Italian GrillTony PattonStevens Point

JR Capone’sJered WestWisconsin rapids

Waupaca county

Red Banks Resortrita or robert carylFremont

Union Still Grillkristine Scheidmanawa

Union Thresermens ClubJerrod Werthmanawa

Wigwam InnSandy Johnsonrosholt

district 6

brown county

George Street ConnectionDale k . oldenburgDe Pere

Forest county

Haen’s Popple River PubWade & katie HaenArgonne

Rusty’s Wabeno Bowlrusty HarterWabeno

Marinette county

Oly’s Corner PubDave olsonmarinette

Roger & Tec’s Final Taproger & Tec reiblemarinette

Sports Cornerchristopher mccarrie & Dan Hanleymarinette

oconto county

BC’s Salooncarol m . krusegreen bay

mookie’s Pubmichael ericksonoconto

outagamie county

Sherrytown Stationrandy StewardNeenah

district 7

barron county

5th Street SaloonTroy & mary Hombarron

Somersetmike & Donna gromerchetek

Jackson county

JJ’s Bar and Grill LLCJanine morey & Jenna mcNamarablack river Falls

Rustic Haven Bar & GrilleTatum & Larry AndersonHixton

Pepin county

Hide-a-While Barrebecca Traunmondovi

Pierce county

Century SaloonJared murphyellsworth

Polk county

Captains Bar & GrillDave robinsonbalsam Lake

st. croix county

mcCabe’s Shamrock Clubmari DriscollNew richmond

Shady RestDonald LarsonWilson

district 8

ashland/bayfield county

BootleggersJason A . Wendtglidden

lakeland area

Kusek’s Red Steerbrad & Alison kusekminocqua

oneida county

Rummy’seric g . Andersonrhinelander

Sankey’s Pub & Grillrandy SankeyThree Lakes

sawyer county

Snowshoe Saloon & Liquor Storemichael WellsHayward

superior/douglas county

RoadhouseDon & Debbie WermterHawthorne

Botten’s Green Acres Golf Coursebrad & Jody bottenLake Nebagamon

Lindsay’s WaterfrontLindsay H . roughtLake Nebagamon

Log Cabin BarDonald & Debra WermterSouth range

Capri Barkaren geeganSuperior

Dee’s Pub “On the Curve”Deanna FrankSuperior

Grumpy’s Taverncraig burgerSuperior

Izzy’s BBQ & LoungeIsadore TurnerSuperior

Spirit RoomJeff HellerSuperior

Ugly Stick Saloonbrittany oliverSuperior

taylor county

P-Town Saloon LLCAda Winchellmedford

Tee Hi Golf ClubSteve budzinskimedford

Camp 28rick La Fernier & Donna cookrib Lake

Hannah’s Hen HouseTom & Sylvia Schuhrib Lake

The Little Bohemia Neil kauerrib Lake

tomahawk/Merrill area

CoastersDiane meyersWausau

River’s Edge Bar & Grill LLCgregg Jonasmerrill

Vilas county

Headwaters Restaurant & TavernTerry Freundboulder Junction

district 9

Milwaukee county hospitality

Central Standard Craft Distilleryevan m . Hughesmilwaukee

St. Francis BreweryNicholas DillonSt . Francis

new MeMBers

Todd Johnson • www.firstweber.com/GNMLS:137965

• Well established sports bar & supper club in Wabeno, WI

• Expansive menu with dining room seating for 60 • Includes 3 bedroom, 2 bath home

$274,900

Page 36: On Premise November/December 2014

36 n On Premise n November/December 2014 www.tlw.org

SChnAPPS

RECIPESstrAight uP

When winter’s winds turn icy, sometimes “a finger” of Schnapps in a cup of coffee or hot chocolate is just enough to chase away

the chill. This distilled spirit is commonly used in hot drinks, but it is also a favorite in many other cocktails with more exotic flavors.

American Schnapps is very different from the version found in German-speaking countries. This spirit is colorless and has a light fruity flavor due to fermented fruit, including apples, pears, plums, and cherries, used in the distillation process. No sugar is added to this version and the end result is typically 80 proof. (Also, it should be noted that the German term Schnaps refers to any kind of strong alcoholic drink.)

The spirit we’ve come accustomed to in the U.S. combines a neutral grain spirit with fruit flavors or other flavoring agents. Sugar and often glycerin is added during the bottling process to produce a smooth drink with a syrup-like consistency. The alcohol content varies in this version and is usually between 30 and 100 proof. As you probably know, you can find Schnapps in a broad variety of fruit, berry, and spice flavors, including apricot, black currant, banana, aniseed, blackberry, cherry, peach, peppermint, butterscotch, sour apple, coffee, menthol mint, and root beer. Due to the added sugar content, American Schnapps is often labeled as a liqueur.

There are an endless variety of recipes that incorporate Schnapps. We’ve only provided those that use the U.S. version of the spirit. Some recipes are perfect for those blustery winter days, when staying warm is your first priority, and then some are just meant to savor. Cheers! TLW

chocolate thin Mint1 oz . Peppermint schnapps 1 oz . crème de cacao 6 oz . Hot cocoa Whipped cream and

chocolate shavings for garnish

heat up the hot cocoa. Add the Peppermint schnapps and the Crème de cacao. Garnish with whipped cream and

chocolate shavings.

GinGerbread Man1 part cinnamon schnapps 1 part Irish cream liqueur 1 part butterscotch schnapps Combine in an Old Fashioned glass over ice cubes. Serve with a swizzle stick.

aGent oranGe1 oz . yukon Jack® canadian

Whiskey 1 oz . Jim beam® bourbon

Whiskey 1 oz . Apple schnapps 1 oz . vodka 1 oz . Light rum 1 oz . Triple sec 1/2 oz . grenadine syrup 2 oz . orange juice Combine ingredients in a cocktail shaker with ice. Shake well. Strain into hurricane glass. Garnish with cherry and orange wedge.

adaM and eVe1 oz . vodka 1/2 oz . Sour Apple Pucker Splash cranberry juice Combine all ingredients with ice in a cocktail shaker. Strain into an Old Fashioned glass with fresh Ice cubes. Garnish with lemon wedge. Serve.

daytona rollinG thunder1 1/2 oz . Southern comfort 1/2 oz . Triple sec 1/2 oz . bourbon 1/2 oz . Peach schnapps orange juice grapefruit juice IcePour the Southern Comfort, Triple sec, Bourbon and Peach schnapps into a cocktail shaker half-filled with crushed ice. Shake well, and strain into a frosted glass mug with a few ice cubes. Fill with orange and grapefruit juice to taste, and stir. Garnish with an orange wedge centered on the rim. Add a straw, and serve.

Page 37: On Premise November/December 2014

November/December 2014 n On Premise n 37www.tlw.org

On a beautiful 70-degree day in early September, 160 golfers took to the links at Nemadji Golf Club in Superior for the 16th annual Tavern League of Wisconsin Golf Outing. The four-person scramble and the dinner that followed proved to be a great way to socialize, while raising over $6,000 for the Humane Society of Douglas County.

locAl leAgue uPdAtes

BRuEMMER PARK ZOO GETS NEW SIGN

Kewaunee County’s Bruemmer Park Zoo is undergoing major improvements to its animal habitats. Fundraising is ongoing and a sign to track its progress was donated by the Kewaunee County Tavern League and the Tavern League of Wisconsin. The goal is to raise $35,000, and as money is collected, the petals of the flower on the sign will change color to reflect fundraising progress.

From left, Pam Zander; Judy Vandenhouten, president of the Kewaunee County Tavern League; Justin Meister; Sarah Nunn, Zoological Society president; and Cheryl Wall with the new sign donated by the Tavern League to Bruemmer Park to track fundraising for the zoo.

Want to see your local leaGue Featured in On Premise?Send your photos and a brief description to: Pete Madland, [email protected] • Chris Marsicano, [email protected] • Barb Howell, [email protected]

Tavern League Members Tee iT Up

The day’s events raised $6,019.19 for the Humane Society of Douglas County. Keith Kern, president of the Superior/Douglas Tavern League presents a check in that amount to a humane society representative.

Winner of this year’s scramble were from Wirtz Beverage Group. From left: Tyler Babel, Jeff Satterburg, Tracy Strum, Steve Walls and Tavern League of Wisconsin Treasurer Tom Dahlen.

Page 38: On Premise November/December 2014

38 n On Premise n November/December 2014 www.tlw.org

Advertiser index

B & K Bar Supplies www.bandkbarsupplies.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Cornerstone Processing Solutions www.cornerstoneps.net . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Disher Insurance Services www.disherinsurance.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Edge One www.edgeone.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Engels Commercial Appliance www.engelsinc.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

First Weber Realtors www.firstweber.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Great Lakes Amusement www.glastore.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Jim’s Specialties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Just In Time Refrigeration www.justintimeref.net . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

KLB Insurance www.klbins.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Magnuson Industries Inc. www.posi-pour.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

MillerCoors www.millercoors.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Reinhart Food Service LLC www.rfsdelivers.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Super Samplers www.riversidefoods.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Sanimax www.sanimax.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

WAMO www.wamo.net . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2

Wisconsin Souvenir Milk Caps www.wimilkcaps.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29, 38

Wisconsin Wine & Spirit Institute . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

N E I - T U R N E R M E D I A G R O U P

contact:

Louise Andraski, Account Executive

Advertise in

On Premise

the official publication

of the Tavern League of

Wisconsin

[email protected]: 608-873-8734 Fax: 262-245-2000

Great Lakes Amusement Cherry Master - Video Poker

Pull tab disPensers Coin Pushers - rePlaCeMent Parts

PLAtinum touch 3 34 GAmes in one cAbinet

Affiliate tavern League memberGreen Bay, WI 877-354-7544

www.GlaStore.com

Promotional Products1000’s of items for your advertising

Pens • Calendars • aPParel • Bar TokensMany American Made Products

Many Christmas Gift Specials Also!

Newton Mfg. Rep. - Jim Flynn Janesville 608-758-3470 or

Cell 608-201-2055 Email: [email protected]

Website: www.newtonmfg.com/jimflyn

Wisconsin Souvenir Milkcap Pulltab ProMotionS

Great Profits Employee Incentive Program

Used Pulltab Machines AvailableMore Info: 414-217-1731

[email protected] www.wimilkcaps.com

Page 39: On Premise November/December 2014
Page 40: On Premise November/December 2014

it'sback!

LE_Snowdrift_8x10-875_13622-6 JC.indd 1 10/15/14 3:57 PM