TIPS- December 2014
8
the PRESIDENT Message from MISSION STATEMENT: The Memphis Restaurant Association (MRA) is the premiere support organization dedicated to the success of our industry and community now and into the future. We provide useful, accessible tools, educational services and governmental representation to promote the stability and growth of our members. The MRA is dedicated to building community relationships and involvement in order to increase membership and create a spirit of fellowship among its members. The MEMPHIS RESTAURANT ASSOCIATION Newsletter December 2014 Volume 25 • Number 10 Tips I had the pleasure of speaking to the East Memphis Rotary Group a couple of weeks ago. Their speaker theme for the year is ‘Memphis: Capital of the MidSouth.’ Their goal, they said, is to bolster a sense of pride in Memphis and to get Memphians to embrace the responsibility each of us has to positively represent not only our great city, but the entire region. They wanted to hear more about the ‘Made in Memphis’ Dinner at The James Beard House in New York, and how a group of seemingly competing entities from one industry could come together to promote each other on such a national stage. It is exciting that this group of influential business and community leaders recognize what we here at the Memphis Restaurant Association have set out to accomplish: To increase awareness on the national stage of the excellent, diverse and unique Memphis culinary scene, and to improve our collective business standing in local, state and regional politics. I’m proud of what we have accomplished for our Members, our City and the MidSouth. It has been my pleasure to work alongside an excellent board dedicated to these goals and of course our indefatigable Executive Director, Kimberly Carlson. But we have much more to do and I look forward to my continued work with the MRA and am excited to see our organization continue to grow while serving our ever-growing restaurant community. Thank you for allowing me to serve. Have a wonderful Holiday season and a prosperous 2015. Slainte, Patrick Reilly Majestic Grille 522-8555, FAX: 328-5655 And the results are in. Thank you to all members who cast their vote. 2015-16 MRA ELECTION RESULTS: PRESIDENT: Anthony House Chick-fil-A Germantown ELECTED EXECUTIVE BOARD MEMBERS: Samantha Boggs Dean, Huey’s Michelle Harris, The Peabody Ernie Mellor, Hog Wild BBQ & A Moveable Feast Catering Kate Pera, Catering for U, Café Ole, Automatic Slims Eric Vernon, The Bar-B-Q Shop Jerry Wilson, Fino’s from the Hill Wishing you a Safe and Happy Holiday Season!
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The Memphis Restaurant Association Newsletter, Volume 25, Number 10
Transcript of TIPS- December 2014
the PRESIDENTMessage from
MISSION STATEMENT: The Memphis Restaurant Association (MRA) is the premiere support organization dedicated to the success of our industry and community now and into the future. We provide useful, accessible tools, educational services and governmental representation to promote the stability and growth of our members. The MRA is dedicated to building community relationships and involvement in order to increase membership and create a spirit of fellowship among its members.
The MeMphis RestauRant association Newsletter
December 2014Volume 25 • Number 10Tips
I had the pleasure of speaking to the East Memphis Rotary Group a couple of weeks ago. Their speaker theme for the year is ‘Memphis: Capital of the MidSouth.’ Their goal, they said, is to bolster a sense of pride in Memphis and to get Memphians to embrace the responsibility each of us has to positively represent not only our great city, but the entire region. They wanted to hear more about the ‘Made in Memphis’ Dinner at The James Beard House in New York, and how a group of seemingly competing entities from one industry could come together to promote each other on such a national stage. It is exciting that this group of influential business and community leadersrecognize what we here at the Memphis Restaurant Association have set out to accomplish: To increase awareness on the national stage of the excellent, diverse and unique Memphis culinary scene, and to improve our collective business standing in local, state and regional politics. I’m proud of what we have accomplished for our Members, our City and the MidSouth. It has been my pleasure to work alongside an excellent board dedicated to these goals and of course our indefatigable Executive Director, Kimberly Carlson. But we have much more to do and I look forward to my continued work with the MRA and am excited to see our organization continue to grow while serving our ever-growing restaurant community. Thank you for allowing me to serve. Have a wonderful Holiday season and a prosperous 2015.
Slainte,
Patrick ReillyMajestic Grille522-8555, FAX: 328-5655
And the results are in.
Thank you to all members who cast their vote.2015-16 MRA ELECTION RESULTS:PRESIDENT:Anthony HouseChick-fil-AGermantown
ELECTED EXECUTIVE BOARD MEMBERS:Samantha Boggs Dean, Huey’sMichelle Harris, The PeabodyErnie Mellor, Hog Wild BBQ & A Moveable Feast CateringKate Pera, Catering for U, Café Ole, Automatic SlimsEric Vernon, The Bar-B-Q ShopJerry Wilson, Fino’s from the Hill
Wishing you a
Safe and Happy Holiday Season!
BriefsThe Affordable Care Act:Next Steps for Restaurateurs Are you considered a large employer under the ACA? If so, get ready. Big changes are headed your way. CLICK HERE for more info.
Minutes from the December Holiday meeting at The Butcher Shop The minutes were approved and Shawn Danko read the mission statement. New members present and first time attendees introduced themselves.
President’s update– P atrick Reilly talked about the Health Depart-ment mandates and form that must be signed and in all employees’ file. The in-spections will be 80% ask-ing questions and behavior analysis and 20% equipment and phys-ical things. As of 1/1/2015 the inspector is supposed to bring fact
sheets and educate us in the new ways. This is supposed to be a partnership – not an inspection.
Chuck Hudspeth summarized the Affordable Care Act. The number of full time employees that you have is critical.Mike Miller added that if you have over 50 employees, there is some IRS tip tracking. Go to the NRA website or ask Mike.
MRA PAC – Mike Miller talked about the liquor COD law. They will push a bill to remove language that dictates anything about payment so that the law will revert to the federal law which gives on premise accounts 30 days to pay the wholesaler.There is a movement toward dismantling the 3 tier system.
They are working on the liquor clean up bill which will make the renewal process easier. It will address infusions and the sale of bitters.
Patrick added that all this proves how important it is to be a member of the MRA and thus unanimous and strong. Currently there are 10% of the Memphis restaurants verses 100% of the wholesalers.
Congratulations to the TnHTA! The association won an award again this year from the International Society of Ho-tel Association Executives (ISHAE). The award recognizes the team’s hard work in the ProStart Program. Through a robust marketing and educational campaign, they have grown the ProStart pro-gram from 2 to almost 40 schools. Addition-ally, they continue to provide opportunities for the restaurant industry to become involved with local schools, providing the kind of indus-try training and development that will help the students be competitive for the highest paying culinary and hospitality jobs in Tennessee. For more information or to become involved, contact :Greg Adkins, President & CEOTennessee Hospitality & Tourism Association (TnHTA)Greater Nashville Hospitality Association (GNHA)[email protected]
Looking to fulfill your year-end giving? Please consider donating to Serving Mem-phis. Their mission is to serve those who serve you. We can’t think of a better way to give back to our industry. Click HERE for contribution form.
The golf tournament was a huge success. Mirimichi is under new ownership and Greg King is now at Spring Creek.
The banquet is tentatively set for 2/22/15 – more to follow.
Please respond when Kimberly sends out the survey regarding awards to be presented at the banquet. Mr. Pirtle, 2014 Restaurateur of the Year, will chair the awards committee.
Day on the Hill is March 3, 2015 – please try to attend.
TakeadvantageofFREEflushotsavailableatany Walgreens. This is a partnership between MRA and Serving Memphis.
Prostart (the culinary competition that goes through the NRA) is off to a new re-start. $700,000 in scholarships goes to TN students. It is a great opportunity to mentor or sponsor.
John Seay gave the associate members update and talked about the coffee club at Panera.
Kimberly thanked outgoing President, Patrick Reilly, for his service.
Patrick introduced the new board and President Anthony House from Chick-fil-A. Anthony is really honored and excited and spoke quite eloquently about his and his family’s restaurant background. The other incoming Executive Board members are: Samantha Boggs Dean, Kate Pera, Michelle Harris, Eric Vernon, Ernie Mellor and Jerry Wilson.
Meeting was adjourned and a lovely Holiday cocktail reception followed.
Health Department Mandates. Effective July 1st, 2015 Risk-Based InspectionsCurrent Rule: Health Dept. typically inspects all retail food facilities twice a year. New Rule: The Food Code requires risk-based inspections that allow lower-risk establishments to be inspected only once a year while those at higher risk may be inspected three or more times a year. New Violation DesignationsThe use of the terms Critical and Non-Critical for viola-tions will be replaced with Priority Item, Priority Founda-tion Item and Core Item. A Priority Item is one that contrib-utes directly to the elimination, prevention or reduction to an acceptable level, hazards directly associated with food borne illness or injury. A Priority Foundation item supports priorityitemsbytheincorporationofspecificactionssuchas cooling methods and calibrated thermometers. Core Items relate to the sanitation, design and maintenance of buildings and equipment Manager certification or Demonstration of knowledgeCurrent Rule: NoneNew Rule: The Person in Charge shall demonstrate Knowledge of food borne disease prevention by one of the following methods:
A. No Critical violations of a routine inspectionB. Responding correctly to inspector’s questions based on the food borne illness risk inherent in each establishment C.BeingacertifiedFoodProtectionManagerbypassinganexamfromanaccreditedprogram.i.e.TheServSafe Manager program from the National Restaurant Association. If the inspector sees the ServSafe ManagerCertificationpostedonthewall,astheydoinmanyotherstates,thiswillbeacknowledgedandaccepted. In Mississippi, new restaurants are not permitted to open until management completes the ServSafeCertification.
The 6th Edition of the ServSafe Manager book can be ordered, with a printed exam answer sheet, either from the NRA or at a discounted price from www.pastertraining.com the book with answer sheet is about $66 + shipping.
Employee HealthCurrent Rule: No person, while infected with a disease in a com-municable form that can be transmitted by foods or who is a carrier oforganismsthatcausesuchadiseaseorwhileafflictedwithaboil,infected wound, an acute respiratory infection shall work in a food service establishment in any capacity in which there is a likelihood of such persons contaminating food or food-contact surfaces with pathogenic organisms or transmitting disease to other persons.
New rule: Personnel with infections must be restricted or exclud-ed by management. Employee health policy needs to be in place. Policymuststateexclusionsandrestrictionsbasedonspecificdiagnosisandsymptoms.Everyemployeewill need to sign an acknowledgement/receipt form of the emp. health policy, and it should be retained onfile.Ideally,thisshouldbedoneforallnewhires,andannuallyrefreshed(updatedsignatures)forallemployees. With this approach, they will not need to sign just when they are sick, and their signature acknowledges there is an employee health policy in place. CLICK HERE for SAMPLE POLICY. Bare hand contactCurrent rule: “least possible manual contact”
New rule: Except for washing fruits and vegetables, employees may not touch ready to eat foods with their bare hands. If not serving a highly susceptible population, a variance may be granted under certain circumstances. Holding Temperature.Current rule: Hot holding temp is 140’ and above.
New rule: Hot holding temp is 135’ and above Time in Lieu of Temperature. (TILT)Current Rule: None
New Rule: Time as opposed to maintaining a temperature of 135’ or above and 41’ or below is allowed. If used the following will apply:A. Written procedures will be prepared in advanceB. Food can be held for 6 hours upon leaving temperature control via a hot holding unit or cold holding unit C. Foodmust be clearlymarkedwith time of discard (6hours from time of re-moval)D.Foodsnotmarked(foodsinTILTonly)orfoodsthathaveexceededthe4hourswill be discarded.
CLICK HERE for the TN Department of Health’s PowerPoint on the Adoption of the 2009 FDA Food Code
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3R Project (Division of Corrections/ reentry program)John H. Freeman ............545-3175(office),596-8846(cell)
email: [email protected] Project MOSTPatricia Melton ...................................................222-8868
email: [email protected] Appeal Jennifer Biggs, Food Editor ............................ 529-5223 email: [email protected] Probation Re-entry Program Gloria Simpson .............................................495-1460
[email protected] Memphis Chamber Angela Michaels, Manager/Member Services ..... 543-3546
email: [email protected] Convention & Visitors Bureau Mary Schmitz, Tourist Information Link ......... 543-5327 email: [email protected] Flyer Hannah Sayle ................................................ 626-3489
email: [email protected] Magazine Marilyn Sadler .................................................575.9451
email: [email protected]
Memphis Light Gas & Water24 Hour Outage Number: ................................ 544-6500 (after business hours)24 Hour Emergency Number: ..................................528-4465 (Call for burst water pipes, gas leaks, power line down)Commercial Resource Center: ....................... 528-4270(outage information during regular business hours, 7:30 a.m. - 5:00 p.m.)........................ email: [email protected] & Commercial Electric Outage Reporting (reports status of current outages) ..................... 544-6500Al Sander’s Direct Line ............. 528-4143, 491-5235 (cell)(Use this number during business hours for suggestions and tips on how to best utilize your energy sources.)
email: [email protected]
Memphis & Shelby County Code Enforcement Ask for a Building Plans Examiner ..................... 379-4270Memphis & Shelby County Health Department Otho Sawyer, Assistant Manager ................... 222-9213 email: [email protected] Federation of Independent Business (NFIB) Randy Horn, Territory Manager...................... 605-5774 email: [email protected] Green Fork Margot McNeeley ............................................ .292-1700ServSafeTIPS Alcohol Server Training Certification Richard Zurburg ...............................................861-2535
[email protected] Hospitality Association Melissa McIntyre .......................................615-385-9970 email: [email protected]/TABC Certification Sharon Sumrall .....office: 737-6755 or mobile: 569-1207
Visit us on the web!
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Important Numbers At a Glance
President ............................... Patrick Reilly, The Majestic Grille522-8555, FAX: 328-5655
[email protected] ...........................Shawn Danko, Kooky Canuck
578-9800, FAX:578-9808 [email protected] Treasurer .....................Lisa Franklin, Interim Restaurant & Bar
818-0821, FAX:818-0819 [email protected]
Secretary ........ Kate Pera, Catering for U, Alfred’s, Automatic Slims528-1748, [email protected]
Sergeant-at-Arms .... Daniel Bamrick, Peabody Hotel Memphis529-3687, FAX: 529-3639
[email protected] President .......................................... Mike Miller, Patrick’s
682-2853, FAX:[email protected]
2014 Elected Restaurant Officers
Samantha Dean, Huey’s .............................................726-9693, FAX: [email protected]
Ernie Mellor, Hog Wild Real Memphis BBQ &A Moveable Feast Catering .............................................................901-522-9453
2014 Appointed Officers Restaurant Members
Eric Vernon, The Bar-B-Q Shop ............................................................ 272-1277 [email protected]
Jerry Wilson, Fino’s from the Hill .............272-3466, [email protected]. Sledd, Chiwawa ..........................901-848-4099, [email protected]
Associate MembersHale Barclay GEM Restaurant Supply ..............................................................
744-7005, FAX: [email protected]
Louis Costabile, SYSCO Memphis, LLC ...................369-9287, FAX: [email protected]
John Seay, State Systems, Inc. .......................................................... [email protected]
Ginger Wilkerson, Athens Distributing. ............................................. [email protected]
Maury Wade, U. S. Food ...........................230-4186, [email protected]
Hotel/Lodging Representative:Wayne Tabor, Metropolitan Memphis Hotel & Lodging Assoc. .............. 525-5491
[email protected]: Mary Schmitz, Memphis Convention & Visitors Bureau ....543-5327, FAX: 543-5350
[email protected] Director: Kimberly Carlson ........................ 488-4745, 1-888-836-5061
[email protected]. Box 770027 Memphis, Tennessee 38177 901/788-1000 • FAX 1-888-836-5061http://www.memphisrestaurants.comE-mail address: [email protected]
TheMeMphis RestauRant association
Newsletter
TipsThe 2014 MRA BOARD OF DIRECTORS“Our Members Hotline to the Association”
