Restaurant Neighbor Award Winners To Be Recognized for Community Engagement

Oregon Restaurant & Lodging Association (ORLA) announced the state winners of the acclaimed National Restaurant Association Educational Foundation’s (NRAEF) Restaurant Neighbor Award. The national winners were chosen in early February from state awardees by a panel of restaurant and foodservice industry leaders from across the country. Oregon finalists were then considered among all other state winners for a national award of $5,000 at the gala awards ceremony in Washington, D.C. on April 14, 2015.

The Restaurant Neighbor Award, developed in partnership with American Express, celebrates the outstanding charitable service performed by restaurant operators throughout the U.S. With nine in 10 restaurants involved in community service, this award recognizes the impact restaurants and entrepreneurs have made on their local communities.

“The involvement and dedication these restaurants have shown in support of local charitable programs is commendable and exemplifies the spirit of our industry and our state,” said Steve McCoid, ORLA President & CEO.

The 2015 Restaurant Neighbor Award winners from Oregon are:

• Beau Delicious International, LLC dba Café Yumm!, Eugene
• Bandon Dunes Golf Resort, Bandon
• Cattlemen’s Saloon, Rogue River
• Po’Shines, Portland

Award recipients will be recognized among their peers at the Hospitality Industry Awards Dinner, October 4, 2015, during ORLA’s Convention in Bend, Oregon. A complete list of Oregon’s hospitality industry awards can be found at OregonRLA.org/Awards. For more information on ORLA’s Convention, visit OregonRLA.org/Convention or call 800.462.0619.

Recognizing Pride and Passion

Lodging Operator of the Year Craig Thompson (center)

ORLA recognized four hospitality professionals at our annual Awards Banquet during the convention last month in Bend. The Lodging Operator of the Year was awarded to Craig Thompson, GM of the Hotel Monaco in Portland. Craig’s long, successful, influential and continuing 44-year career was highlighted. He was recognized not only for running the #2 rated Oregon hotel by TripAdvisor, but for the leadership role he played in a number of other industry organizations, and for the influence he has had through mentoring employees who have moved on to successful management careers. In fact, Craig pointed with pride to the fact that the #1 TripAdvisor rated hotel in Oregon is managed by a former employee and front desk manager that Craig hired and mentored! All of the award winners are listed along with links to their videos on ORLA’s website (OregonRLA.org/Awards). I encourage you to check them out as they are all terrific representatives of what makes the hospitality industry great. You’ll see the passion they have for their jobs and this industry and see that it hasn’t waned during their long careers.

In this issue, you’re going to be treated to a wonderful feature story that highlights the philanthropic programs several lodging companies operate to benefit their communities and the state. They’ve developed these programs to support charities that resonate with their team members. Those team members participate in the fundraising design and implementation throughout the year. Those results translate into contributions to designated charities that benefit those in need in their areas. The result for the business is engaged employees who are introduced to these types of charitable activities; a development of teamwork as all the employees get involved in the planning, fundraising and presentation of their hard work; and a very real, personal and professional feeling of accomplishment and pride by all involved.

The thing that links the award winners and the teams of the businesses highlighted in the article is passion. The award winners succeeded in their careers because they discovered and brought a passion for what they did every day. That passion could be seen on the awards night as they graciously and humbly received their well-deserved recognition. They all spoke about the love for their jobs. They transmitted their passion for what they do in their brief remarks to everyone in the room.
Similarly, the people quoted in the article this month cited the passion that their employees felt for being involved in a philanthropic program. They tell you how it creates a real link among everyone on the team and improves their view and appreciation of their employer. They do it because it is right – not because they want to benefit from it. They do it because the team has become passionate about the programs and taken ownership of it.

Passion is certainly the operative word here, isn’t it? The passion for serving people is what makes a successful hospitality industry professional. Whether is it the front desk person, a server, a concierge or a room service person it is passion for what they do that makes the difference between excellence and ‘just okay’ for them in their job and, ultimately, for you as the employer.

I can tell you with pride that your association is staffed with people who are passionate about serving you and the industry. All you need to do is reach out and ask for assistance, answers or information on an ORLA program. You’ll get what you need quickly and enthusiastically from a professional, trained to serve you and your needs. Remember us when you need assistance or information. We’re here to serve you and are passionate about doing so. | Steve McCoid, ORLA President & CEO

Giving Thanks & Recognizing Charity

We all know that Thanksgiving in America originated from a combination of European and Native American traditions. The Europeans held festivals celebrating their safe voyages and gave thanks to a bountiful harvest just as Native Americans did. And when the Pilgrims didn’t have enough food for all the colonists, the Native Americans shared their harvest and taught them how to fish.

This tradition of sharing and helping others has continued over the years – and not just on Thanksgiving Day, this philanthropy is seen every day of the year. Nine out of every 10 restaurants participate in charitable activities. We see their contributions all around us - from hosting fundraising events benefitting children’s hospitals to feeding troops returning home from oversees duty – this humanitarianism is led by dedicated leaders and staff of the hospitality industry. With over 9,000 foodservice operations in Oregon, that’s a significant number of businesses making an impact in their local communities.

To celebrate the industry’s successes and show appreciation of the industry’s role in improving the quality of life for the greater audience it serves, the National Restaurant Association and American Express present the Restaurant Neighbor Award. This award recognizes restaurants who give significant contributions back to their communities. Each year, four national winners receive $5,000 each toward continuing their charitable works.

Restaurants of all sizes are encouraged to apply for this award. Not only is the Oregon finalist recognized statewide at ORLA’s Annual Convention but they will also be listed as the state winner in NRA’s media and forwarded on for consideration in the national selection of winners. Applications for the 2012 Restaurant Neighbor Award are due December 20th (updated)– visit Restaurant.org for details.

Oregon Restaurants & Lodging Focus On What Matters - People.

Over 90% of restaurants in Oregon are philanthropic. We are part of our respective communities. It is intrinsic in our industry to give back.

Cousin’s Restaurant in The Dalles is an excellent example of how the restaurant and lodging industry is passionate about supporting and being a part the community.

Below is a letter sent into The Dalles Chronicle by Rev. Clyde Sanda regarding Jack Preston, one of Cousin’s guests who passed away this past week.

Jack’s Table

To the editor:

Working as a chaplain for Heart of Hospice has given me the opportunity to work with some truly amazing people in our community. Every once in a while though, a group of people really give special meaning to the word “community”.

Cousin’s Restaurant employs that kind of people. Jack Preston died last Sunday at 95. One of the highlights of his last few years was his daily lunch at Cousin’s. The staff was his local family. He had his own special table. The hostesses always walked with him, no matter how slow he walked those last few months. The wait staff knew which was his favorite soup of the day (no bread or crackers). The last month or so, when he could no longer drive, they would always ask if he needed a meal to go. I was with him one of the times he fell. The staff was there immediately. One called 911, another rerouted customers to give him privacy, another was in tears. Everyone came to see if he was alright (he was). Finally, Jack got to the point he was bed-ridden and could not leave the house. Whenever we would go to Cousin’s to buy him some soup, they would always ask about him and ask us to tell Jack how much they cared for him. One waitress even bought his soup.

One of the last things Jack said to me was how special the people at Cousin’s were to him. He asked me to let them know. In the overall scheme of life, Jack was just another little old man eating lunch. But the staff at Cousin’s treated him like he was special. They probably have no idea how much their kindness and friendship was to him. He loved all of them. So, the next time you go to Cousin’s, look for the plaque that says, “Jack’s Table.” And remember that we live in a community of very special people.

Love and Blessings to the staff at Cousin’s,

Rev. Clyde Sanda, Chaplain

Heart of Hospice

Hood River

Cousin’s has honored Jack by placing a coffee cup, soup bowl, flowers and a picture of the honored at his table.