final letter from our chairman - Massachusetts Restaurant Association

THE MRA NEWSLETTER • JUNE 2015
FINAL LETTER FROM OUR CHAIRMAN
Dear MRA Member,
Well, here we are, after 23 columns and two
years in which I have been very proud to have
represented our great industry as Chairman
of the Massachusetts Restaurant Association.
During those two years we accomplished a
great deal yet there is still much ahead that
must be worked on.
One of the biggest accomplishments has been
the successful transition in leadership at the
MRA. As you will remember, Peter Christie
led the MRA for over 25 years until passing the
Mansour Ghalibaf
MRA Chairman of the Board
baton to Bob Luz. One of the reasons I chose to
serve a second term along with the same intact
Executive Committee was to provide Bob and the membership consistent support
as we continued that transition. I strongly believe that the MRA team has made that
seamless turn and is now well positioned to meet the needs of our industry today
and the future.
Over the past two years, we’ve also faced some of the most challenging times in terms
of increased regulations and changes to the wage and hour landscape than perhaps
we have ever faced before. While we have not won every single issue that has faced
us, we certainly have had some substantial success in managing these difficult topics,
which have been raised locally and nationally. For instance, we educated legislators
on the nuances of the tip wage and how the extraordinary increases being sought
would affect our industry. Showing how this would affect the amount of money we
could spend on future wages for the “true” hourly employees in our businesses, was
only possible because of the efforts of restaurant owners and managers talking with
their elected officials. Ending up at a far more manageable number was a strong
testament of what we are capable of when working together.
And of course, we have been under an unrelenting reputational attack not from
our employees, but from organized labor forces from outside Massachusetts.
We know we are the land of hope and opportunity for our employees to
learn important life skills, and to take their career from an hourly worker to
middle management and in many cases business ownership. It is critical that
we continue to stand proud and talk about this with our staff, our guests, and
our legislators as we move forward.
I have been humbled and honored to be Chairman for the past two years, and I will
remain active in the MRA moving forward. I wish you all the very best personally
and professionally, and I thank you for asking me to serve as your Chairman.
Mansour Ghalibaf
Chairman of the Board
“I fear not the man who has practiced
10,000 kicks once, but I fear the man
who has practiced one kick 10,000 times.”
– Bruce Lee
CURRENT ISSUES
MRA TESTIFIES AGAINST CITY OF BOSTON
ALCOHOL TAX PROPOSAL
The MRA recently testified against a City of Boston proposal that would add a
1-2% tax on all alcohol transactions within the city.
The city of Boston is one of many cities and towns in Massachusetts that has
utilized the local option meals tax. This tax has generated more than $120
million for city coffers since its enactment in Fiscal Year 2010. If the city believes
that attention should be directed at treatment and rehabilitation programs
then the monies collected within the existing budget should be reallocated.
We cannot address every problem that we face as a Commonwealth by simply
imposing more taxes on individuals and businesses
Hospitality taxes on wine, beer and spirits are inherently regressive. The
impact of any tax increase will be felt disproportionately by residents and
consumers who earn less. The restaurant industry’s share of the household
food dollar is 47% compared to 25% in 1955. Eating out is no longer a luxury
but instead a necessity for many families. Consumers should be able to enjoy
an alcoholic beverage without having to pay a higher tax for that enjoyment.
The Commonwealth needs a comprehensive solution to the opiate situation.
Raising the tax on glass of wine or a bottle of beer is not going to solve the
problem.
MASSACHUSETTS EARNED SICK TIME SEMINARS
FREE Massachusetts Earned Sick Time Seminar
Mark Ventola, Shareholder with Sheehan Phinney Bass + Green PA. Mark is
the Co-Chair of the firm’s Labor and Employment Law Practice Group
Tuesday, June 16, 2015
10:00 - 12:00 p.m.
Hotel Northampton
36 King Street, Northampton, MA 01060
Please reserve your spot by emailing Tracy Zibell at [email protected]
or call 508-303-9905
FREE Massachusetts Earned Sick Time Seminar
Amy Carlin, Partner with Morgan, Brown & Joy. Amy’s practice includes
representing clients in the wide range of cases that arise in the employment
context.
Tuesday, June 23, 2015
10:00 - 12:00 p.m.
MRA Conference Room,
333 Turnpike Rd Suite 102, Southborough, MA
Please reserve your spot by emailing Tracy Zibell at [email protected]
or call 508-303-9905
Click here for common questions about sick leave pay.
JUNE 2015 • PAGE 2
Massachusetts Restaurant
Association Staff
Bob Luz
President & Chief Executive Officer
[email protected]
Stephen Clark
Director of Government Affairs
[email protected]
Christine Johnson
Director of Communications
[email protected]
Lynne Johnston
Member Services Manager
[email protected]
John “Mac” McGrath, Jr.
Member Services Manager
[email protected]
Kerry Miller
Director of Membership Services
[email protected]
Renée Serafino
Director HR & Business Operations
[email protected]
Stacey Sawyer
Director of Education
[email protected]
Tracy Zibell
Educational Foundation Program Assistant
[email protected]
I N S I D E T H I S I S S U E:
Current Issues ............................................2
Education...................................................3
Member Profile..........................................4
Upcoming Events............................................. 5
ProStart Instructor Spotlight......................6
Membership..................................................... 7
Welcome New Members............................8
CURRENT ISSUES
ANOTHER SUCCESSFUL MRA SYMPOSIUM
The May 27th Symposium entitled, Increase Your Profit – Guaranteed, was
jam-packed with useful information business owners and operators could
use to take their profit margins to new heights. In the fall, we offered a 1-hour
class on Managing Food Cost with Ed Doyle that was standing room only and
was the highest attended class in the Education Series. So, when we first
starting meeting with the Education Committee, we talked about expanding
that class and really getting into the nuts and bolts of managing your
business while helping business owners and operators grow profit margins.
Our goal for the Symposium was for participants to leave with an arsenal of
tools to add points to their bottom line.
David Lloyd, Restaurant Domain Expert of Highland Consumer Fund,
kicked off the day with a broad look at what’s happening in our industry today
and where we can expect to see growth. Ed Doyle, President of RealFood
Consulting, gave us close to a 4-hour dynamic presentation on the topic of
managing cost of goods and labor. We heard from numerous participants
that is was one of the best presentations they have seen. Ed provided
participants with a ton of useful tools and information to take back to their
businesses. This is what some of our participants had to say about the 2015
Symposium...
“Thanks for a great time
yesterday, everyone on
the team had great take
aways to bring back to
their restaurants.
”
Click here to read
full article.
ServSafe Training Classes through December 2015
Class locations: Newbury College: Brookline, Branford Hall: Springfield, Cape Codder: Hyannis,
Kowloon: Saugus, MRA: Southborough
ServSafe Food Protection Manager Classes:
DATETIME LOCATION
8/10 & 8/24
3:30-7:30pm Branford Hall
8/10 & 8/24
10am - 2pm
Cape Codder
8/4 & 8/18
3-7pm
MRA
9/7 & 9/21
3-7pm
Newbury College
10/5 & 10/19
3-7pm
Kowloon
10/6 & 10/20
3-7pm
MRA
11/3 & 11/17
3:30-7:30pm Branford Hall
12/1 & 12/15th 3-7pm
MRA
ServSafe Alcohol Server Classes:
DATETIME LOCATION
7/7
3-7pm MRA
10/13
3-7pm MRA
10/27
3-7pm Kowloon
12/9
3-7pm MRA
ServSafe Food Protection Mgr Classes in SPANISH:
DATE TIME
LOCATION
8/2 & 8/16
9am-1pm Lucia’s Boston
9/8 & 9/22nd 5pm - 9pm MRA
10/4 & 10/18 9am-1pm Lucia’s Boston
11/2 & 11/16 5pm - 9pm MRA
ServSafe Food Protection Mrg Recertification Classes:
DATETIME
LOCATION
8/11
3-7pm MRA
9/83-7pm Kowloon
10/14
3-7pm MRA
11/10
3-7pm Kowloon
12/8
3-7pm MRA
JUNE 2015 • PAGE 3
OWNER
DAVID BREEN
Fun Facts about Blue Dog Sports
Bar and Pinz:
WE ARE THE MRA
M E MB E R P ROFI L E
Name: David Breen
Restaurant: The Blue Dog Sports Bar & Grille and
PINZ Entertainment, located in Milford, MA
1. We have been in the same location for 37 years the first 28 as roller skating (Skate Palace)
2. Our restaurant “Blue Dog” was named after our
beloved Weimaraner “Blue”
3. G
uests 21+ bowl free Monday nights from
9pm - midnight
Year Founded: 1978
4. W
e have over 70 varieties of craft beer
Website: bluedogsportsbar.com & pinzbowl.com
5. O
ur new patio and outdoor bar opens this summer
MRA Member since: 2007
6. W
e have a private suite featuring 4 lanes of
private bowling
What is your specialty?
Burgers and Beer
Why is the MRA important to you and
your business?
“Legislation changes at the state and federal level.”
7. C
orporate events are our specialty.
8. W
e do not have any leagues. We have open play
every day.
9. Our motto is Eat, Drink, Bowl, Play!
JUNE 2015 • PAGE 4
UPCOMING EVENTS & MORE
2015
2015 Making the Future Bright Scholarship Awards Gala
Join us as we honor the future stars of our industry.
Monday, June 8, 2015
6:00pm Reception, 7:00pm Dinner
Danversport Yacht Club, Danvers
Register here
2015 MRA ANNUAL MEETING/DINNER
All MRA Members are Cordially Invited to Attend
THE MRA ANNUAL MEETING
Wednesday, June 17, 2015 - 4:15pm
University of Massachusetts Club
225 Franklin Street, 33rd Floor
Boston, MA
The University of
Massachusetts Club
$95.00 ea, includes all beverages, dinner, tax and tip
Register here and join us for a reception and election of
Officers & Directors for the year July 1, 2015 – June 30,
2016 followed by dinner with introduction of new Officers
& Directors.
Click here for directions and parking information.
US Retail Sales: Grocery Stores vs. Restaurants and Bars
January 1992 to April 2015
As the chart above shows, the spending habits of
Americans over the last three months represent the
first time in US history that spending on food away
from home by Americans has exceeded spending
on food at home. In April consumers spent $51.25
billion on food and beverages at restaurants, which
was almost $1.5 billion (and about 3%) more than
$49.77 billion in grocery store sales for the month.
Learn more here.
YOUR PERSONAL AUTO POLICY IS VOID…
Presented by Richard Mazzarella, Twinbrook Insurance
Brokerage, Inc.
If you use your car to transport
others for a fee, your personal
auto policy will not respond to
any claim — this usage is specifically excluded. I
recently had clients ask about the implication of
allowing their children to drive for UBER, LYFT etc.
There is no coverage for this activity. If a car is used
as a livery vehicle all the auto owner’s or lessee’s
assets are on the line, for there is no personal auto
insurance which will apply.
Additionally, new online services which pool your
car with others for shared usage are developing.
For example, your car is parked for a long term in
a garage while you are away, the online service
arranges for others to use your auto while you are
gone, a personal ZIPCAR, if you will. This activity is
excluded from your personal auto policy as well.
JUNE 2015 • PAGE 5
EDUCATION
Name: Kevin Deschenes
High School:Attleboro High School
MRA PROSTART INSTRUCTOR
KEVIN DESCHENES
Kevin Deschenes, a ProStart instructor, has been teaching
culinary arts at Attleboro High School for the past 27 years.
A high school graduate of Attleboro High School and college
graduate from the CIA, Kevin knew early on that he wanted to
pursue a career in the food service industry.
Kevin researched the ProStart program about a year ago
and got in touch with Stacey Sawyer, Director of Education at
the MRA. He began the curriculum this past fall and decided
to form a team to compete for the first time in the ProStart
Invitational. “We had a group of 5 students who were all very
motivated, which made it really fun. Sometimes you get one
or two individuals that preform well in a group. This was a
group of individuals who all inspired each other to thrive as
a team.”
The team practiced for a full week before the competition
at the school’s restaurant. Everything was prepared exactly
how it would be on competition day. It was like a dress
rehearsal. Special guests such as the school principal,
faculty members, administration and the Mayor of Attleboro
came in for a tasting. It brought lots of support and
excitement from the whole community. The feedback was
positive and really prepared the team for the real thing.
They were ready!
“The day of the competition was a positive, exciting day.
We came in 5th place and we were thrilled with the
accomplishment. I already have sophomores begging me
to be on the next team. It generated lots of enthusiasm!”
We asked Kevin what he learned from his first ProStart
competion. “There was a lot that I took away from the
experience. I discovered many things from other chef
instructors and learned about the expectations of the judges
regarding techniques, cuisine, and trends. My next group will
be ready and I’ll know what to expect.”
JUNE 2015 • PAGE 6
Years teaching:27 years teaching Culinary Art,
First year teaching the ProStart
curriculum
Two of Attleboro’s ProStart culinary team members, Katie
Larson and David Elel Jr. are receiving scholarships from
the Massachusetts Restaurant Association Educational
Foundation and will be attending the Scholarship Gala this
month. Katie and David are attending Johnson & Wales in
the fall. In fact, all students from the ProStart team are going
to culinary school. What a great achievement!
What advice would Keving give for students interested in
pursing the culinary world? “Work ethic. I tell our students
‘No matter what you do, you have to be able to work, listen to
direction, experiment and develop a passion for the industry.’
Attleboro High School provides the students a stepping stone.
We want them to learn the basics and apply those basics in
a job setting. If you like food, have some creativity, and aren’t
afraid to get dirty...then give it a shot.”
“Mr. Deschenes has been the most
inspirational teacher I have ever had. He
is responsible for why I am going into the
culinary field. Chef Deschenes is the most
understanding teacher I have ever had and
even when I don’t do something right, he
never yells but instead is very calm and takes
specific one-on-one time to ensure I know
what I need to do and how to do it correctly.
Being on his culinary program at school
has taught me so much and he has always
supported my dreams of becoming a chef.”
Katie Larson,
2015 graduate of Attleboro HS,
Member of Attleboro HS’s ProStart Culinary team,
Recipient of 2015 MRAEF Scholarship
MEMBERSHIP
CONGRATULATIONS TO TODD SNOPKOWSKI WINNER OF SMALL BUSINESS
PERSON OF THE YEAR AWARD
The following press release is from Small Business Administration Massachusetts (SBA).
Person of the Year Award
Release Date: Monday, April 27, 2015
Release Number: 15-16
Contact: Norman Eng, 617-565-8510
SBA Massachusetts
BOSTON – Todd Snopkowski, Owner and Founder of Snapchef, has been named the 2015
Massachusetts SBA “Small Business Person of the Year.” Snapchef is a chef owned-andoperated company, specializing in providing culinary staff -- both temporary and permanent
placement -- to the most prestigious food service companies in New England.
In 2002, Snopkowski saw an opportunity to solve a problem in the food service industry when
he carved a niche market for Snapchef to become the region’s leader in culinary training and
staffing. Today there are over 250 Snapchef employees who service institutional and corporate
food service clients such as Sodexo, Compass, Unidine, Nexdine, Café Services and Harvard
University at over 200 locations spread out over 4 states.
Like many small businesses experiencing explosive growth in their early years, Snapchef faced
challenges in managing the growth, cash flow and its ability to continue smooth business
operations during this critical time. This was the turning point for Snopkowski that led him to
seek out help from the SBA.
He utilized free SBA counseling services at the Massachusetts Small Business Development
Center (MSBDC) at Clark University, and also at UMass Boston, to explore ways to address the
problems Snapchef was facing in order to continue growing the business.
Photo Credit to Leise Jones Photography
As a result, Snopkowski was able to expand Snapchef from a 300 square foot office – to a
facility of over 7000 square feet in South Boston -- with the help from supporters that included MSBDC and the City of Boston. In
2013, Snapchef added a new culinary training center in South Boston, which Todd Snopkowski now owns. Help from Radius Bank
and Granite State Economic Development Corporation was secured to utilize the SBA 504 program that allowed him to purchase the
property, and he also utilized the SBA 7A and SBA Express guaranteed loan programs to consolidate debt, and to support receivables
through a traditional bank line of credit and position his business for further growth.
“Todd Snopkowski and Snapchef exemplify perfectly what this very significant SBA award is intended to recognize,” said Robert H. Nelson,
Massachusetts District Director of the SBA. “The business is not only rapidly growing and creating a significant number of jobs, but Todd
has also touched the lives of so many over the history of the business due to his passion for the business and the community.”
For Snopkowksi, it’s the culmination of many years of hard work. “I am thrilled to be honored as the ‘SBA Small Business Person of the
Year’ and am so grateful for the help I’ve had from them along the way. The SBA has been an invaluable resource for me, especially during
our growth spurt these last few years,” he says. “When your company expands at such a rapid pace, it’s exciting, but if you don’t make
the right decisions, you can risk losing what you’ve worked so hard to create. I’ve got a great team, and a lot of incredible mentors, and I
intend to pay forward what I’ve learned to other small business owners to help them realize their full potential.”
Todd Snopkowski was honored along with the other Massachusetts Small Business Week 2015 award winners at an event at
Sheraton Framingham on May 4, 2015.
About SBA National Small Business Week:
Every year since 1963, the President of the United States has issued a proclamation announcing National Small Business Week, which recognizes
the critical contributions of America’s entrepreneurs and small business owners. More than half of Americans either own or work for a small
business, and they create about two out of every three new jobs in the U.S. each year. As part of National Small Business Week, the U.S. Small
Business Administration takes the opportunity to highlight the impact of outstanding entrepreneurs, small business owners, and others from all 50
states and U.S. territories. Every day, they’re working to grow small business, create 21st century jobs, drive innovation, and increase America’s
global competitiveness.
About Snapchef:
Snapchef is a chef owned and operated company specializing in providing culinary staff, both temporary and permanent placement, to the
most prestigious food service companies in New England. Founder and CEO, Todd Snopkowski, is dedicated to working with people in the food
service industry and ensuring that his clients receive the best-qualified staff for the job. Every employee completes a six-point background check
and is trained through ServSafe certified food preparation and handling programs. Since Snapchef was founded in 2002, the company has
grown to 600 employees and is a trusted provider for major universities, hospitals, five star hotels, and corporate cafeterias, including: Harvard,
Sodexho, Aramark, Compass, and Tufts University. For more information on Snapchef, please visit: www.snapchef.com
JUNE 2015 • PAGE 7
WELCOME NEW MRA MEMBERS!
Canal Restaurant & Bar
65 Water Street
Worcester, MA 0160
Elaine Courtney
508-926-8353
42 Degrees North
690 State Road
Plymouth, MA 02360
Mr. Kevin Hynes
508-224-1500
Claire’s
1117 Forrest Ridge Drive
Dover, OH 44622
Claire Smith
Bergmeyer Associates, Inc. 843-367-6533
51 Sleeper Street
Davis, Malm &
Boston, MA 02210-1003
D’Agostine, P.C.
Kate Desantis
1 Boston Place
617-542-1025
Boston, MA 02108
Joanne Thorud
Bill Ash’s Lounge
617-589-3894
78 Revere Beach Blvd
Revere, MA 02151
EcoThermal
Kerry Tunstall
21 Drydock Ave, Floor 2
617-818-7217
Boston, MA 02210
Fred Looper
800-719-9450 x2
Garcia Brogan’s
240 Moody St
Waltham, MA 02451
Ann Brogan
508-660-8484
Porter Cafe
1723 centre street
West Roxbury, MA 02132
Paul Murphy
857-544-2854
The Jetty Restaurant
278 Ocean St.
Marshfield, MA 0205
Tracy Vaughan
781-319-2181
Red Parrot
One Hull Shore Drive
Hull, MA 02045-3050
Richard D’Angelo
781-925-1115
Lawn on D
420 D Street
Boston, MA 02127
617-778-7830
Nonna’s Bar & Grill
469 Moody St
Waltham, MA 02453
Aziza Gaydas
781-899-3399
Turtle Cove Bar & Grille
165 Pleasant St
Marblehead, MA 01945
Gayle Colinet
781-990-3103
Victory Grille
233 Elm St.
Dedham, MA 02026
George Deamantopoulos
781-686-1746
Thank you to our 2015 Annual Sponsors:
Established 1933
Ruby Wines,Inc.
Massachusetts Restaurant Association
333 Turnpike Road - Suite 102, Southborough, MA 01772
Phone: (508) 303-9905 Fax: (508) 303-9985 www.themassrest.org
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