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Restaurant News

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December 2010/January 2011

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Volume 24, No. 12 www.RestaurantNewsRockies.com

Serving the Hospitality, Foodservice, Equipment, Food, Beverage, and Supply Industry in the 8-State Mountain Region

of the Rockies

(Colorado Springs, CO) Hotels Magazine presented their annual Hotelier of the World awards in New York City in November and The Broadmoor president and CEO, Stephen Bartolin, Jr. was honored as the Independent Hotelier of the World for 2010. The corporate hotelier award went to PRS Oberoi of The Oberoi Group in Delhi, India. This year marks the 30th year of the Hotelier of the World awards, an honor bestowed on a corporate and independent hotelier by the readers of Hotels Magazine. Each year a ballot of nominees appears in the April issue of the magazine and the 60,000-plus global readers in approximately 150 countries vote to choose the winners. Readers are asked to recognize individuals who have contributed the most to the industry by defining standards of service and performance. "I am thrilled Steve Bartolin has

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Broadmoor Hotel President Named 2010 Hotelier of the World

Frosty's Feast attendees at the silent auction

Temperatures Above Normal at Frosty's Feast and So Were the Donations

The students of the Hospitality, Tourism and Events (HTE) Department at Metropolitan State College of Denver and the Rocky Mountain Professional Convention Management Association (RMPCMA) student chapter hosted the sixth annual Frosty's Feast silent auction and luncheon. The event, held on Wednesday, December 1, 2010 at the Tivoli Turnhalle on the Auraria Campus, was a packed house. Over 250 people attended including Dr. Steven M. Jordan, president of Metro State, the Board of Trustees and Alumni. The Hospitality, Tourism and Events Department students came together to raise money, spirits and hopes! Future event planners from the Promotions class worked tirelessly to raise donations from the community. In less than threemonths, they pull this entire program together, covering all areas of an event such as promotions, decorations, exhibits, registration, entertainment, budgets, volunteer management, and even safety and security. They brought in over 250 items and bundled them into enticing baskets and packages. They decorated and turned the sterile room into a fantasy winter wonderland. Tables were adorned with holiday ornaments inside tall vases. They set tables and even rolled out carpet to help with sound and provide a homey feeling to the event. They handled the promotions for the event too. There was an article in the college newspaper and a follow up article on the department's Web site. The culinary team included students from the Kitchen Procedures I and Food Service Sanitation classes. They started their prep work three days prior to the event, cooking and preparing a three-course meal. Using the culinary lab, these students produced a three-course meal, transported it from building to building and created an afternoon of dinning delight. The apprentice event planners in the Hospitality Services See Frosty's Feast page 9

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Broadmoor President & CEO Stephen Bartolin, Jr.

orado, The Broadmoor opened June 29, 1918. More than nine decades later, it remains as a wholly independent hotel and resort. In 2010, The Broadmoor was awarded its 50th consecutive year of Forbes/Mobil Travel Guide Five Stars, the longest-running winner in the country. 2010 also saw Forbes See 2010 Hotelier of the World page 2 Also See RNR Related Feature Story page 4

Holiday Double Issue:

Broadmoor, Colorado Springs, CO

won the 2010 Independent Hotelier of the World award," says Editor in chief of Hotels Magazine Jeff Weinstein. "I have seen first-hand how much he is truly beloved by his team at The Broadmoor because he is so grounded and sincerely concerned about their lives. He also takes so much pride in keeping The Broadmoor positioned as one of the premier destination resorts in the world and I appreciate the dedication he shows to his craft. Obviously, his contemporaries feel the same way by voting for him to win this award." "This is a very nice thing to have happen in one's career," says Broadmoor president and CEO Steve Bartolin. "It is especially meaningful that it was voted on by our peers. Suffice it to say that we have a lot of outstanding people at The Broadmoor who make me look good." Located in Colorado Springs, Col-

Page 2 Letter From Publisher Page 3 A Wine Education Page 4 What Is A Beverage Caterer/ Coming Events Page 5 Art Gallery Restaurant Opens Page 6 Negotiating ­ A Process Page 7 Additional NET Profit Page 8 News From Wallace Idaho Page 9 CRA News Page 10 Chef Talk du Jour Page 11 Italco Food Show Page 12 Restaurant & Lodging Page 14 Food Show Of The Rockies Page 15 A Top Trend in 2011 Page 16 IFSEA News

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RESTAURANT NEWS OF THE ROCKIES

Dec. 2010 /Jan. 2011

Letter From the Publisher

By Bob Grand

The Holidays are upon us if you have not noticed. There are just so many things to do. Time is just flying by, but we need to stop a minute and reflect on what business and life is all about. I had the pleasure of attending the Frosty's Feast Program put on by John Dienhart's Hospitality, Tourism and Events Department at Metro State. It wasn't too long ago when I was one of Jackson Lamb's servers at one of those events. Jackson was desperate then, he even asked an old guy like me to help out who just happened to be a student. Cynthia Vannucci, who is the driving force behind this six year project, incorporates the entire HTE department in an effort to raise funds for good purposes. The students plan and execute the entire event. Talk about a real time learning experience. Chef Shelly Owen's students prepared a fine meal. Job well done! The IFSEA folks held their 23rd Annual Thanksgiving Dinner at Brandon House. They served over 170 full service meals that were well appreciated by the residents. I mentioned these events as I was fortunate to participate in them. There were many others in our hospitality community. I would like to commend all who have made an effort to help others. We are combining our December 2010 and January 2011 issue. We have done this for a couple of reasons. First, it is the holiday season and folks are just plain busy with their lives and businesses. Second, we are really trying to get the paper out very early in the month so to help USPS we will be printing the February 1st issue of Restaurant News of the Rockies the third week of January. We are also planning to up our distribution from about 11,000 to 14,000 for that February 1st issue. The increased coverage will primarily be in the New Mexico, Arizona and Colorado marketplace. We continue to reach out to get better participation from all the areas we serve. One last thought. This past Sunday the Denver Post ran an article about a restaurateur, who had fallen on tough times. Now I did not know the individual personally, and what was said in the article did not indicate a man who had made good decisions recently. These decisions had negative impacts on lots of people. Not good but as the week went on I had several people, who I respect in the business, comment to me that the individual had done a lot of good things for the industry over the years. I guess it is easy to make a decision about someone when things are not going well but should a person be judged for his entire life on the results of a bad period or should he be judged on the sum of his life's efforts? Very few, I think can say all things in their lives have been positive. With that, we at the Restaurant News of the Rockies wish you a safe and Merry Christmas and a Happy New Year for you, your families and friends and your customers. Bob Grand Publisher Restaurant News of the Rockies Phone: 303-753-6109 Email: [email protected]

massive amounts of A Learning Perspective... tateshas created enormouscommunications, and efficiencies and increased capacities, it does not always deA Lifetime of Learning liver the best results. We have all been on

By Richard Weil, CFE Colorado IFSEA

I have, as many others have attended seminars, food shows, dinner meetings, and now today webinars and teleconferences that are intended to provide or impart information and learning. Many food service and hospitality industry professionals today are so busy and often bombarded and presented with so much information, we truly can be "information overloaded" or I call this "information sensory despair". Why call it information sensory despair? Like many others, I am constantly seeking information and have a zest for learning. Learning comes from experiences, external information and very often from networking. We have so much information today at our fingertips. We have so much information presented at such an incredible speed it overloads our senses creating information sensory despair. How to manage the information sensory overload that will enable us to process and churn the information to create positive outcomes is indeed a challenge. We can only take in so much information or absorb the information to be able to process what we hear, read, see, taste, touch, and smell. I believe that this sensory despair can be managed if put into perspective. We tend to think about how much is happening around us and the enormous speed of change and information we have before us. Take a few minutes to think about the past 59 years in which so much has happened and what a lifetime of learning that the baby boomers and the greatest generation have seen. The following is only a minor list of what happened only 59 years ago or in the lifetime of many. Frozen foods, Holiday Inn's, television age, penicillin, polio shots, Xerox, contact lenses, credit cards, ball-point pens, pantyhose, air conditioners, dishwashers, clothes dryers, space travel, no fast food, FM radio, electric typewriters, and yogurt to only name of few. Think of the lifetime of learning we have seen in just the past 20 years and how exciting the next generation of learning will be. The world wide web, FaceBook®, Twitter®, Virtual classrooms, SKYPE®, to the next Bill Gates. Learning is a competitive advantage in that it keeps you fresh, it keeps you from getting stale, and it helps you to stay on top of "your game". I continue to attend seminars, webinars, food shows and read articles and maintain a process to stay away from information sensory despair. I maintain a network of information that I rely on that stays in my core information sensory and utilize this to sustain my information network. I weekly modify 1-3 additional or substitute my information sensory inputs that enable me to change it up a bit and keep things fresh while allowing new sources to enter into my information sensory bank. I have found that this creates the right balance of information and helps me avoid information sensory despair. I know when I am close to information sensory despair as I know I need to take an information "time out" as I no longer am receptive to the reading, the listening or my mind is wandering. At that juncture I take my information time out which may include a weekend to vastly limit my information inputs and or even put down my "blackberry" for a minimum of 24 hours. You will be amazed that your ability to get back into processing information and learning will be so positively impacted. I still believe that learning occurs best when I am physically and mentally engaged. This is why I still attend meetings, go to food shows or physically attend events? We are still human beings and still need human interaction. The recent political cycle is a great example of the need for human interaction. The candidates still have face to face meetings, still "kiss babies" and go to town hall meetings. I call it our need to still interact organically. We see so many people reading nutritional labels and wanting to know the origin and information about the food supply we put in our bodies and feed our family. I am suggesting the same thing as it relates to learning. We need to still sustain the organic presence of personal interaction as I strongly believe the learning process is vastly modified with personal interaction. As we know verbal and non-verbal communications impact and often impart different meanings and thus precipitate different learning. We can use the example of text messaging or emails. Emotions in the written form that we all have encountered through an explanation point at the trailing edge of a text or email leaves a huge open interpretation. While utilizing our speed of communications world we live in faciliNew!

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PUBLISHER Bob Grand EDITORIAL EDITOR Rob Malky EDITORIAL CONTRIBUTORS Joan Brewster, Rich Colman, John Dienhart, Amanda Hall, Jackson Lamb, Linda Marshall-Shuster, Scott Smith, Eric Swick, Cynthia Vannucci, Richard Weil CONTRIBUTING PHOTOGRAPHER Michael Pizzuto EDITORIAL ADVISOR Chef Eddie Adams ADVERTISING SALES Bob Grand 303-753-6109 [email protected]

Restaurant News of the Rockies is published monthly, P.O. Box 489, Keenesburg, CO 80643. Restaurant News of the Rockies is not responsible or liable for editorial content or advertising copy originating outside our offices. Statement of Editorial Policy (Effective 1/1/02): Restaurant News of the Rockies is a nonpartisan, nonpolitical business publication dedicated to the Hospitality and Foodservice Industry. Our publication is totally independent. Restaurant News of the Rockies reserves the right to refuse or edit any editorial submitted for publication. For advertising rate information and editorial news releases, call 303-7536109. Annual Subscription: $24.

the receiving end of this and in reality we or someone else misunderstood the true intent. I strongly subscribe that we learn most when three or more senses are at work. Think about it....when you are listening, seeing, and hearing, according to many experts you have a 10 times greater opportunity to retain the information versus just reading, or just seeing. You can test this by closing your eyes and just listen to the television or turn on closed caption; turn off the sound and just read the information. See what you retain when you engage a third sense. Thus, learning so often is accelerated with physical interaction. That is why we still have so many customers still engaged in having business lunches, breakfast meetings and dinner events. Our industry actually provides an ever expansive learning experience as our guests utilize more senses by not just listening, hearing, and seeing, but they also have additional sensory experiences with taste, touch and smell. No wonder so many successful meetings, and learning have happened over the meal time at our food service operations and restaurants. In our ever competitive world, take the time to think about learning, and your marketing opportunity to enhance your guests learning experience from their friends and business associates. No matter if it is a business meeting, a birthday, or anniversary, the food service and hospitality industry is an environment of learning. Take advantage of this "soft marketing" approach and manage this into your overall experience for your guests. So the next time you have an opportunity to attend an industry event, food show or other networking opportunity in person, think about all the ways your own business facilitates learning and keep your mind open to your own learning path. I believe that we learn each and every day of our lives and in our lifetime we learn, for life is all about learning. 2010 Hotelier of the World Continued from page 1 Five Star awards for The Broadmoor Penrose Room Restaurant, as well as for The Spa at The Broadmoor.. AAA also announced in November that The Broadmoor has received its 2011 Five Diamond designation for the 35th consecutive year. In 2009, AAA also awarded the Penrose Room with the same prestigious designation, which it has now held for the past three consecutive years, making it Colorado's Only Five Star, Five Diamond Restaurant. The Broadmoor is also a member of Preferred Hotels and Resorts and Historic Hotels of America. Founded in 1918, the property has always been independently owned and operated. The Broadmoor sits on 3,000 acres southwest from downtown Colorado Springs. With 744 rooms and suites, three championship golf courses, tennis, full-service spa and fitness center, 18 restaurants, cafes and lounges, and 25 boutique retail shops, it is not only one of the most historic, but one of the largest resort properties in the western U.S. In 2011, its award-winning East Course will host the 2011 U.S. Women's Open golf championship. Compiled by RNR from Broadmoor submissions to RNR.

Dec. 2010 / Jan. 2011

RESTAURANT NEWS OF THE ROCKIES

eos, text, and quizzes. Many restaurants with successful wine programs frequently test their staff on basic wine information like grape characteristics, regional styles and proper service techniques. Requiring your service staff to have access to the internet is generally considered unreasonable, but encouraging them to know about wine to make more money is essential. These entertaining programs can also provide a few new facts for seasoned wine professionals, and can make a huge difference for a server with a lot to learn about wine. Some of the sites I recommend are: · www.growyourwinesales.com ­ A restaurant-themed site with loads of tips and lessons for servers. · www.wsetglobal.com/3_minute_ wine_school ­ This well-regarded wine training program from England offers a dozen short videos about the world's major wine producing regions. · http://www.winespectator.com/ school ­ This site offers ever-changing bi-weekly wine quizzes and download-

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able worksheets you can print for your staff. Court of Master Sommeliers' Recommended Texts: World Atlas of Wine by Hugh Johnson, Sotheby's Wine Encyclopedia, The Oxford Companion to Wine by Jancis Robinson, Grossman's Guide to Wines, Beers, and Spirits, Sales and Service for the Wine Professional by Brian Julyan, Perfect Pairings by Evan Goldstein, and Ultimate Guide To Spirits and Cocktails by Andre Domine. Edited by RNR

Wine Education Can Really Pay Off

By Amanda Hall

Educating your front-of-house staff about wines can help boost your sales, but finding the right method of training and increasing your staff's knowledge can take some research. Wine education needs for a business will vary depending on the type of restaurant or outlet and the range and diversity of your wine list. Whether your list is just a few bottles or it is "award winning" and your staff highly experienced, there is always room for improvement and trade-offs with wine education programs. Sommelier Certification: Hiring a "sommelier" to maintain your wine list and train your front-of-thehouse team can cost a sizable salary. Large restaurant groups may have the budget to pay for their wine program leaders' wine education with the Court of Master Sommeliers or another globally recognized wine training institution. Training your leadership team in these programs can be costly, but a worthwhile investment. The Court of Master Sommeliers has long been regarded as the leader in sommelier certification for restaurant professions. The four-step program's introductory level includes two-days of classroom training. The subsequent three levels are by examination only. For upper level exams, students should arrive ready for written exams, blind tastings and tableside service performances. Exams are held approximately twice a month in a different city around the United States. Current fees for the Introductory Level I Sommelier Course and Exam are $495, and a Level II Sommelier Certification Exam is $295. The International Sommelier Guild provides a 72-hour "Wine Fundamentals" course in more than 50 cities worldwide. Eighthour classes are held once per week for nine weeks. Each class includes lectures, handouts, and sample wines. Textbooks are also included in the price of the course. Testing includes written exams and blind tastings. The current fees for Wine Fundamentals I & II is $1500. Drew Brandwein, the wine director at Shanahan's Steakhouse in Denver, recently formed an alliance with the International Sommelier Guild to educate several of his servers each year. This mutually beneficial arrangement educates Shanahan's servers at a discount, and in turn the guild's popularity rises as these well trained professionals move through the restaurant industry. "I wanted to incorporate wine training into the topics our servers are trained on, with the idea that all boats rise in a rising tide," Brandwein said. "The more we all know as a group on the restaurant floor, the better we perform. The wisdom is in the group" he went on to state. Staff Training In Your Restaurant Big or Small: Restaurants with smaller wine lists can also benefit from wine training. Use your wine distributors' knowledge to educate your staff. Wine distributors are eager to assist your team sell more of their wine, and they have the information your team needs to increase sales. Vendors can provide and hold complimentary wine tastings from their portfolio selections with detailed information about your wines. Wine sales contests are also a great way to encourage your staff to learn more about your products and sell more wine. Give Your Staff Every Opportunity To Succeed: Create a wine education shelf with a few reputable wine reference books and a binder of your wines' tech sheets. Tech sheets are detailed descriptions of each wine on your list including tasting notes, varietal information and information about the wine makers. Tech sheets are produced by the winemaker and are also available through your wine distributor or online. Online Wine Training Options: Online training provides interactive vid-

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RESTAURANT NEWS OF THE ROCKIES

December 2010

Dec. 2010 /Jan. 2011

COMING EVENTS

What The Heck Is A "Beverage Caterer"?

Every outstanding food and beverage business has a "target market" and a capacity range that attempts to work with specific clients and markets. But, what do you do when you have a "special need" client that does not fall within your working business capacity? Well for many businesses, if the shortage is in beverage service capacities, they call on Bo's Brewed Coffee to do what they alone in the Metro Denver market delivers. Bo's is not a coffee service in any traditional sense of the term. They do not provide staff, and they do not provide office coffee services like the tradi"Unique Specialty Caterer" you can call Bo's at (303) 573-5252, or visit their web site at: www.bosbrewedcoffee.com. Edited by RNR from submission by Ken Kania

Arizona: 12 Arizona Hotel & Lodging Association: Stars of Industry Awards, Montelucia Resort & Spa in Paradise Valley, Arizona 13 ACF CASA , Meeting & Installation ­ 3:00 pm, Tucson Country Club, Tucson, Arizona Colorado: 1 CHLA, Seminar: Extraordinary Service, Every Employee, Every Guest, Every Time; The Broadmoor, Colorado Springs, Colorado 1 CRA, Steamboat Springs Chapter Meeting/Mixer, Steamboat Smokehouse, Steamboat, Colorado 8 CRA Pikes Peak Chapter EXPO & Board Meeting, 3:00 pm, Paravicini's Italian Bistro, Colorado Springs, Colorado 17 NRA Application Deadline for NRA's Diversity & Neighborhood Awards New Mexico: 9 New Mexico Restaurant Association: Roast for Mike Cerletti, 6:00 pm, Hotel Albuquerque, Albuquerque, New Mexico Nevada: 7-8 Nevada Hotel & Lodging Association: The Governor's Conference on Tourism: Peppermill Resort & Casino, Reno Nevada 12 ACF Chefs Las Vegas: Annual Christmas Extravaganza: Orleans Hotel and Casino, Las Vegas, Nevada 14 NvRA Southern Nevada Holiday Member Social: 5:00 pm, The Mirage, Las Vegas, Nevada 15 Center for Business and Economic Research at UNLV: 8:00 am at M Resort, Spa, Casino Las Vegas, Nevada JANUARY 2011 Arizona: 15 ACF CASA President's Dinner, Time & Location TBD 22 ACFAZ Chef of the Year Dinner ­ 6:00 pm, Talking Stick Resort & Casino, Scottsdale, Arizona Colorado: 12 CRA Blue Ribbon Reception, Pinnacle Club, Grand Hyatt, Denver, Colorado 12 Strategic Planning & Board of Directors Meeting: Time/Location TBD 12 Blue Ribbon Legislative Reception: Time/Location TBD 30 Drink Red Wear Red Event, 6:30 pm, Palazzo Verdi, Denver Tech Center, Greenwood Village, Colorado Nevada: 22 ACF Chefs Las Vegas: Chefs for Kids Annual 5 K Run and One Mile Walk: 8:00 am, Wayne Bunker Family Park, Las Vegas Nevada 25 ACF Chefs Las Vegas: General Meeting, 6:00 pm, Red Rock Country Club, Las Vegas, Nevada

Please send notices of industry related meetings and events to Restaurant News of the Rockies PO Box 489, Keenesburg, CO 80643; Fax 303-732-4444; email: [email protected]

Extraordinary Service; Every Employee, Every Guest, Every Time!

The Broadmoor in Colorado Springs, Colorado has been rated Five Star and Five Diamond since nearly the inception of both of those awards, the longest running in the country! The Broadmoor has received the Five Stars each year since 1961 and Five Diamonds each year since 1977. These ratings imply the highest quality and highest reputation in our industry. Training at The Broadmoor is continuous and on-going for all of its 1800 employees, and is the center piece of its success. (See related award story on the front page of this RNR issue). Early this month, this renowned property shared its training program overview with a one day seminar offered through the Colorado Hotel and Lodging Association (CHLA). The Restaurant News of The Rockies (RNR) wishes to thank Stephanie Van Cleve the CHLA Communications Director and Broadmoor's Director of Training, Danielle Roberts, for arranging and sharing this program overview with the readership of RNR. The Hiring & On-going Process: There must be a link between continuous training of all employees and the organizational culture of a hospitality business. This means that every employee from the GM/Controller/CEO all the way down to occasional and on-call staff must have the opportunity to receive continuous training ­ not just in words that "sound good" but in the actions and programs integrated into the day-to-day organizational culture. In a bit of humor, Danielle Roberts states, "You can teach a turkey to climb a tree, but wouldn't you rather have a squirrel?" In other words do not hire "bodies" just to fill a slot. The following highlights this process: · Recruit & select the best candidates · Provide meaningful employee recognition programs · Sponsor employee & employee/family events · Have true "open forum" weekly/ monthly meetings · Use guest feedback with meaningful rewards · Never start a new employee before they have completed orientation Define Who Are Our Guests & Define Excellent Service: If you expect exceptional service from your staff, you must define for them exactly what that is. You must also redefine who your guests are: · Exceptional service is proactive (not reactive), transparent, & "delights the guest" · Guests are not limited to "Paying

Right to Left: Steve "Bo" Bograkos, Owner of Bo's Brewed Coffee with former Denver Bronco players Billy Thompson & Larry Brunson

tional folks. What Bo's does do is provide the highest quantity hot and cold beverages (primarily coffee), in quantities of 100 to 10,000 cups, delivered to any location at any time of day or night! This highly specialized beverage firm has been in business since 1947. Steve "Bo" Bograkos has owned and operated the company since he purchased it from prior private ownership twelve years ago. The company was formerly known as "Liquid Coffee Plus." Bo is a former Kansas City Chiefs NFL player, and decided this was a great business to own and run after his life in the NFL. Bo delivers both hot and cold beverages such as fresh brewed coffee, tea, lemonade, hot chocolate, spiced cider, juices, soft drinks, and even drinking water in sanitized Aervoid or Cambro thermal urns where ever needed 24/7 and 365 days of the year. Company owner Bo states, "We have what I call a sweet spot business model. Our services are a perfect fit in the situation where the size and scheduling of a beverage need exceeds the brewing capacity, equipment availability, labor investment and/ or convenience requirements of our customer." Bo's becomes an integrated back-ofhouse component for its' wide ranging clients that include many well known large scale events such as Denver Metrowide coffee services for RTD, the Bolder Boulder Marathon, Race For The Cure, The Furry Scurry, and the Cheyenne Frontier Days Train service from Denver to Cheyenne, WY. Virtually ANY brand of beverage product can be used in the brewing and dispensing process as requested by each client. Thus if a client wants a particular coffee roast brand, blend, and roast style, that is no problem. Some of the venues that Bo's services include the Denver Zoo, Denver Botanical Gardens, Coors & Invesco Fields, and the Denver Center for the Performing Arts. Bo's Brewed Coffee has both a business office and brewing facility located near 6th Avenue and Bryant Streets in Denver. For more information on this

Customers" They must include internal guests: - All fellow co-workers - Vendors - Everyone you come in contact with in your workplace - Internal guests are equally important to external Why Must We Always Focus On Guest Service? · Customer expectations are always getting higher · Competition is more intense than ever · Great service is a strategic advantage in today's market · Exceptional service happens by design, not accident · Providing a memorable guest experience brings rewards to all of us The Mechanics ­ Every Guest, Every Time: · Make eye contact, smile and greet the guest or employee immediately · Use the guest's or employee's name · Escort guests or employees to their requested location · Immediately approach a guest or employee who seems lost to offer assistance · Learn what is expected in your department so you can anticipate needs · Follow up on requests even when it is not the duty of your department · Never say "I don't know." say "I'll find out." · Do not appear hurried, even if you are very busy · If you are unable to comply with a guest's wishes, offer an alternative · Keep your workplace spotless! · Be professional at all times including your language, uniform, posture · Take "ownership" of a problem and ensure the matter is resolved and the guest is satisfied

Listening Skills ­ Every Guest, Every Time: · Take problems and challenges to heart · Hear what they have to say · Empathize with them · Apologize for the situation · Respond to their needs by taking action and following up To truly be successful in achieving excellence in service, we must foster culture with training programs. Training is more than a class or a set of classes. It is an "approach to leading, a key to success, and it happens moment by moment!" states Danielle from the Broadmoor. Edited by RNR with permission from Danielle Roberts, Director of Training, The Broadmoor, Colorado Springs, Colorado.

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first step of your plan, you have now arrived at Step I again. With 2011 not so far off in the distant future, it may be time to make a resolution or two, just remember to take some time and plan out your goal. Dr. Scott Smith is the Director of Food Service Management Programming for The Hospitality College at Johnson & Wales University, Denver Campus. He can be reached at 303-256-9455 or scott. [email protected]

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So You Say You Want a Resolution?

By Scott R. Smith, Ph.D., CEC, CCE

With 2010 coming to a close and with the new year approaching, it is time to start thinking about all of the opportunities awaiting us in 2011. Since the advent of the 365-day solar calendar, there have been many traditions based around the New Year's holiday. While people celebrate this passage of time in a variety of way, one tradition that has been around for centuries has been the making of resolutions. It is believed that the tradition of the New Year's Resolutions goes all the way back to 153 B.C. Janus, a mythical king of early Rome, had two faces and could look back on past events and forward to the future at the same time. Janus became the ancient symbol for resolutions and many Romans looked for forgiveness from their enemies and also exchanged gifts before the beginning of each year. When the Roman calendar was reformed, the first month of the year was renamed January in honor of Janus, establishing January 1 as the day of new beginnings. I have always joked that my New Year's resolution is not to make resolutions! Instead, I have tried to make lifestyle changes at those important milemarker birthdays, some very successful and some it took a couple of tries. But when it came to New Year's resolutions they never seemed to come to fruition. We always think about changing certain behaviors, such as quitting smoking, eating healthier, losing weight, or saving more money, but many times we do not see the results we were hoping for. Here's why, for the most part these goals are too vague; there's no plan. We go in halfcocked and in the end we fail and wind up disappointing ourselves. A University of Washington study in 1997 found 47 percent of the 100 million adult Americans who make resolutions give up on their goals after two months. This figure has grown to 80 percent in the past decade, according to recent research completed at the University of Minnesota. Fear not, all is not lost. These statistics can be a little worrisome, but with the right attitude and plan one can beat those odds. Dorothy M. Neddermeyer, PhD, writes that developing a plan to achieve a goal is surprisingly simple. She states the easiest goal-setting plan can be broken down into four steps: See, Think, Plan, Act. · Step I: See: See the situation/issue/ habit/behavior as it currently is--Describe it, Define it, Analyze it. · Step II: Think: Think about what you want instead of the current situation or how you want to change an issue/habit/ behavior. What would the new situation/ issue/habit/behavior look like? Who is involved in the situation/issue/habit/behavior? Who needs to be involved to create the change? Who will benefit from the change? How will I convince those involved to go along with the change? · Step III. Plan. What steps do I need to take to achieve the change? Research the various aspects of your plan. Check for feasibility, viability and possibility. Set a `by when' date. `By when' will I act on my plan? · Step IV: Act. Implement the first step of your plan. When you have acted on the

Art Gallery Restaurant Opens In Denver

(Denver, CO) The second new location for Wyland's Ocean Blue Restaurant and art gallery opened in November in the still developing Northfield Shopping District in what use to be part of the old Denver Stapleton Airport. The unique con-

cept of combining exclusive artist works with a restaurant seemed like a natural for marine artist Wayland, who also founded the Wayland Foundation supporting nu-

merous marine conservation programs since 1993. All of the redevelopment in the Stapleton area is dedicated to renewable, sustainable, and recycling materials. Hailed a "Marine Michelangelo" by USA today, the artist has many traditional galleries throughout the US exclusively featuring his works. A VIP reception was held on November 16, to highlight the new property inviting Denver area foodies to see and taste this new arrival. Wyland's Ocean Blue is an exciting new concept in the dining industry. The restaurant is centered on both the beauty of Wyland's art and his principles of conservation, education, and sustainability. His restaurants are designed to capture the unique beauty of a Wyland painting. Rich African mahogany, sleek stainless steel, and glass tiles in an array of blues are married with large coral reef fish tanks, water features, and large collections of Wayland's art to create an exceptional dining environment. Each as-

pect of his restaurants is carefully planned and chosen based on his paintings and sculptures. The bar area for example, has a curved granite bar that mimics ocean waves, and overhead the ceilings share the same curve and are accented by radiant blue lighting that simulates a feeling of being under water. The feeling here is definitely upscale, yet casual and modern. The property has several different rooms, each with a different feel, and featuring different original media and art pieces from Wyland's creations. A private dining area gallery is also featured for private parties and receptions. This is not just a restaurant, but an experience in art and a reminder about the importance of conservation and sustainability. For more information on this unique new restaurant concept visit the artist's sites at: www.wylandsoceanblue.com and www.wyland.com.

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Page 6

RESTAURANT NEWS OF THE ROCKIES

Dec. 2010 /Jan. 2011

Negotiating: A Process

Fifth, in a Series of Eight Articles to Bargain Your Way to Winning! By Cynthia Vannucci, Ph.D. CMP, CHSP

Professor, Hospitality, Tourism, and Events Metropolitan State College of Denver

We are now at the top of the negotiating hill ready to employ many of the skills offered up in the first four articles. The conscious competent mind set is within our reach. And then....we hit a point of anger in the path of negotiations! No doubt the concept of passivity and aggression has interfered in your negotiating process in the past. It may have put a halt to the mutual gain that negotiating brings us. If you are to obtain what you desire, you must communicate these desires. The manner in which your needs and desires are expressed significantly impacts the success of your goals. Changing behaviors of passivity and aggression takes a concerted effort. Mastering assertion will be the foundation for developing your persuasion skills towards better negotiating. Failure to try to make your opinions and desires known is considered passive behavior. Aggression comes in two stylespassive and hostile. Passive aggressive behavior, like plain passive behavior, is failing to specifically address or make known your opinions and desires. With passiveaggressive behavior however, rather than simply keeping one's feelings to oneself, one acts out. Fears, frustration, and anger are expressed in indirect actions such as sarcasm and other signals intended to be subtle expressions of conflict. On the other hand, hostile-aggressive behavior is not so subtle. It is striking out with direct impolite or belittling comments. This type of behavior is an attack. Understanding the anger, will aid in how you respond. The root of all anger is fear and fear makes us feel vulnerable. Our fears may consist of not getting want we want, not winning, not being liked, not being respected, not being accepted or just not being understood. The common theme in fear is our self-esteem. Ways to increase self-esteem: 1. Identify your accomplishments daily and congratulate yourself. 2. Visualize yourself the way you want to be. 3. Search for positive adjectives that describe you. 4. Resolve to fix the things about your behavior that you do not like, but do not confuse them with being a lesser or bad person. These are small steps that lead to an assertive style of negotiating. Now consider using these assertiveness training steps to improve your self esteem in negotiating. 1. Greet people. Be the first to speak. 2. Give compliments to others. 3. Use language regularly to express your perceptions, feeling, and desires. 4. Ask others to explain their reasoning, but do this using a statement such as "I would like to hear the reasoning for that." 5. Speak up when you do not agree. 6. Make eye contact. This all sounds simple, but remember that controlling your anger will make you a better negotiator. Keep your self esteem in tack and keep your confidence levels high to improve your negotiating performance. If you are interested in taking an Assertive ACT Survey, which will assist you in determining the extent to which you act assertively, please contact Cynthia at [email protected] for your assertion assessment.

"Positive" Is What We Do

By John Dienhart

Happy holidays! The pressure's on in the back and the front of the house? Let's consider a proposition concerning motivation. I'll give you a $10.00 bill for each time you read this article. Sound good? Well maybe so, but what color is that $10.00 bill? If it's white and for services rendered, then you are in debt to me. If it's a green $10.00 bill of U.S. currency, then your attitude toward this article would be positive. Achieving positive thoughts in these pressure packed days is not an easy task, but such thoughts can be accomplished with some effort. Start by getting rid of your negative thoughts. Negative thoughts are highly destructive. They

rob you of vitality, enthusiasm, strength, guidance and good will. Negative thoughts and emotions cause all kinds of difficulties in our jobs. Our brain will only hold so many thoughts, so get rid of those negative thoughts and fill your brain with positive thoughts. Act the part! If you want respect then give others respect. If you want to be considered important, make others feel important. Our employees, most of them, will give us respect, trust us, and give us consideration when we make them feel important, make them feel needed, and give them positive respect. The thoughts we and our employees have about other people are our thoughts; which way do they lean, to the positive or negative way of thinking? There is no one to change but ourselves, so make it a habit, and, in time, it will become a habit. Give others respect, trust, and consideration. The employees, our audience, are the receivers of our communication and need to be motivated. An understanding of this need is helpful to the persuader, that's us the management, to be effective. One might ask: What do employees want? They need and want respect, trust, confidence, and affection in relations with other; they have a need to be motivated and want to improve. Our job is to persuade employees to want to improve. Practice creates habit, but perfection takes time to achieve. Don't waste your time and others' time by complaining and criticizing. Good things don't happen without struggle and hardship. We in management have to realize that our employees, most of them, are conditioned to be negative, however they can be conditioned to become positive. Employees are creatures of habit; they are conditioned to react the way they do. So think and concentrate on positive thoughts. Look at our peers, employees, and situations from their best side. It's just easier and more enjoyable. "I have a hospitality attitude because my mind is filled with positive thoughts. My mind doesn't have any room for negative thoughts, so I don't criticize, condemn, or complain. I look at everything and everyone from their best side."

Pikes Peak Community College

By Linda Marshall-Shuster

So, you decide you want to go back to school? The next step you take could be surprisingly simple. Did you ever think

of inquiring to see what your local community college has to offer? You are not alone in the assumption that community college classes "don't count" when included in your future education to obtain a degree or certificate. On the contrary, you and the others like you are under a gross misconception. Not surprisingly, there is an old stigma that has all but diminished in light of the outstanding performance and graduation successes of Pikes Peak Community College (PPCC). At PPCC's Centennial Campus, situated near the foothills of the Rocky Mountains in Colorado Springs, Colorado, www.ppcc.edu, the excitement grows, seemingly on a daily basis. The Culinary Arts Program has grown dramatically in the last 10 years, from a Food Management degree of ten students, to varied degrees and certificates in Culinary Arts, Management, and Baking with a student count of nearly five hundred students. Both the AAS Culinary Arts and AAS Baking and Pastry are accredited by the American Culinary Federation, and transferable to most four-year degree universities. In many cases, students attend classes to refine cooking and baking skills to earn certificates, if they have decided that is all they need for their own future plans or employment qualifications. The program has such versatility, that becoming a chef is not the only ultimate goal. One of the most creative and exciting classes is "Wedding Cakes", which produces a colorful variety of beautifullycrafted design work. Each as individual as each artist. Chef Michael Paradiso, CEPC, says "They have no idea how capable and artistic they are until they see their final creation". They learn to hand make and color flowers and ribbons using fondant and newly-learned piping skills. Firstly, choosing a color scheme and sketching the cake they will ultimately create. The results are truly splendid works of art that one would imagine these cakes to have been made by professionals. Since 2002, PPCC has been associated with the education-arm of the ACF, See Pikes Peak Community College page 15

Dec. 2010 / Jan. 2011

RESTAURANT NEWS OF THE ROCKIES

Page 7

The Money on the Table

CPA Tips for Restaurant Owners

by Eric Swick

A Simple Tip that Earned a Restaurant Owner an Additional $14,924 of NET Profit.

I have run this article before and have received many positive comments back on it over the years. I think timing is perfect to rerun it. These last few years have been difficult for many of my small business clients, especially those in the restaurant industry. With increased competition, combined with consumer spending reductions many of my clients have seen reduced revenues. What they have done though is focus on controlling costs which has resulted in profits being up. This article focuses on just one way you can put some more dollars to your bottom line. Most restaurant owners are either so busy with their customers or so busy with the kitchen that they miss out on small things their servers are doing...or not doing. Let's take soft drinks or coffee for example. Nearly all my restaurant clients don't require their servers to get non-alcohol drinks from a bartender or kitchen person. The servers usually help themselves to whatever they need. If the restaurant is using a POS system and a server is slammed, they may forget to charge for these drinks. (They also may be giving them away in hopes of a better tip but that's for a different article). In the following example, let's just suppose a server is too busy to remember to "ring" up a drink, or perhaps in a smaller environment, the customer asks for the check from a manager or owner because the server is busy with other customers before the server had a chance to charge for the drinks. Now, since I'm an accountant, let's do the math. Let's suppose soft drinks or coffee are $2.05 in your restaurant and let's also suppose you have 5 servers on every shift and you're open 7 days a week. Now if each server forgot to charge for drinks, only once, per shift, that would be $2.05 times two people (for this example) equaling $4.10 per server. You have 5 servers, so that becomes $20.50 per shift and you're open for lunch and dinner so you multiply that by two and suddenly you're not billing $41.00 per day. If you do the rest of the math, that comes to $287 per week or $14,924 per year! That's a lot of lost income. You can take a nice vacation or give your accountant a raise with that kind of money. So how do you prevent that from happening? Here's an almost fail safe method. If you have a POS system just add a pop-up to the end of every entrée order. Make a screen that lists all the soft drinks, coffee and don't forget to add water. Make this screen a pop-up attached to all your entrees and make sure it's a "forced" pop-up, meaning something has to be ordered before the server can exit the screen (that's why you have the water button). Most POS systems will allow you to decide whether or not something prints, so be sure the water doesn't appear on their check. This obviously is just one small way to improve your bottom line. I am sure there are other cost savings or revenue generating areas you could focus on to have a positive impact. And one more thing. Don't forget where you heard this. If you would like to receive copies of this article, just go on my website www.swickco.com and contact me, Eric Swick, and I'll email you one. If you have suggestions or comments, please feel free to contact Swick & Associates, P.C. by visiting our web site at www.swickco.com or call us at 303-987-1700. Eric Swick is president of Swick & Associates, P.C., an accounting firm in Denver specializing in restaurant accounting and Payroll Specialists, LLC.

New Twist On InHome Culinary Services Opens

(Parker, CO) Nation of Cooks is a home-to-home traveling cooking experience designed to help people of all ages rediscover the fun of creating great tasting dishes without spending a lot of time or money. Its focus is on preparing simple, healthy and organic (where possible) meals that are good for you. They shop at local, natural foods stores and farmer's markets for the freshest foods and best prices.

kitchen, had a flavor that easily escapes us today. Today's food is saturated with unhealthy fats, sodium heavy mixtures, injections, and preservatives. And let's not forget the artificial flavorings added in an attempt to mimic the natural taste of food these new processes have stolen" he goes on to state. The company, Nation of Cooks, was started by executive chef Randy Hickey and partner businessman Timothy Montague. "We founded our business to bring more people together around the kitchen table to partake in a food revolution. This revolution centers upon a paradigm shift for the current generation - a returning to the kitchen of our parents and grandparents" state the partners. So how do they do this? Chef Randy of Nation of Cooks is committing his more than ten years of experience as a professional chef to bring the "kitchen table experience" to everyone. Events will be designed for groups of four to eight people focusing upon teaching people how to prepare and cook simple, yet elegant dishes without spending a lot of money on fancy, overpriced appliances, utensils, and expensive pre-packaged foods. We'll teach people how to select healthy, fresh food with an emphasis on organics, and locally sourced foods, utilizing local farmers markets and natural food stores. After only a few classes, students will be able to create their own masterpieces and design their own creations to express the hidden chef within each of us. For more information on this uniquely personal culinary service, please visit Nation of Cooks web site at: NationofCooks.com

"Food is something to be cherished, passed on to your children, nieces, and nephews. Passing on a passion for eating well ....... this is what I am doing here." Chef Randy (right), teaching in-home clients.

"Americans enjoy some of our greatest memories from having friends and family around the kitchen table, each sharing our lives over a great, home cooked meal. We strongly believe the fabric of society is literally tearing at the seams as people rush through their lives missing out on nurturing relationships while eating hamburgers with zero nutritional value, and not even knowing their neighbor's first names!" states Randy Hickey the owner of the new firm in Parker, Colorado, just south of Denver. "Even more alarming is the loss of the connection our parents and our grandparents had with food. Food, prepared fresh in the

(Vail/Beaver Creek, CO) Belgium Master Chef, Daniel Joly of Mirabelle Restaurant released his first book titled "Not Just Another Cook Book." Interestingly enough, Chef Joly teamed up with Anheuser- Bush and used beer as a key ingredient in many of his wonderful and new recipes. Signature dishes from Mirabelle's seasonal menu, favorite dishes of Chef Joly's, as well as new and exciting dishes created from the freshest ingredient round out this easy to execute and read cookbook. Chef Joly has been a spokes person for the Belgium beer Stella Artois, Hoegardeen and Abbey of Leffe an Anheuser- Busch product, and has traveled around the country sharing

Renowned Vail Chef Releases Cookbook

his delicious recipes and promoting both his passion for food, and his culinary demos as he has for over the past 4 years. Mirabelle Restaurant was established in 1982. This restaurant has seen the growth of Beaver Creek from its inception when it was just a blow up tent in the village, to a world-class resort boasting some of the finest amenities and services in the country. Mirabelle is proud to have been one of the dining pioneers in Beaver Creek and continues to be the leader in fine dining in the Vail Valley. Chef Joly has always shared his recipes for a good cause. One can always find some of Mirabelle recipes in many publications both in print and online but its limited. Not Just Another Cookbook covers it all; from Old World classics, to contemporary style. Chef Joly's work at Mirabelle started in 1991. His dedication to Food and Drink has remained passionate over the decades. Chef Daniel and his wife Nathalie, who runs the dining room, have owned Mirabelle now for 10 years. They live in the residence over the top of the restaurant with their 2 children. "For me, it is about my story as a Chef, my experiences, where I have come from, and how I got to the level I am at today. It is a good life, and look forward to continuing to raise the bar in the fine dining food industry. I feel very blessed to own Mirabelle. It is a terrific space for what we do with food, and it is a unique location at the base of Beaver Creek. It may well be the only remaining farm house in the Vail Valley." "We want to make something for our clients and guest to take home and recreate in their own kitchens like they are accustom to at Mirabelle" The Mirabelle cookbook is available in the restaurant, The Bookworm in Edwards, Colorado and at Amazon.com. For more information, please visit the Mirabelle website at: www.mirabelle1.com. Edited by RNR from Mirabelle press release.

Page 8

RESTAURANT NEWS OF THE ROCKIES

Dec. 2010 /Jan. 2011

"News from the Center of the Universe ­ Wallace, Idaho"

Wallace Brewing Company

While microbreweries have become the trendy thing in the Northwest, Historic Wallace, with its roots as a rough and tumble mining town with plenty of booze and brothels, has a long history of producing beer. In fact, in 1910 the mayor ordered the town to only drink beer after a major fire tainted the water supply. Paying homage to the town's past is an assortment of smooth, balanced micro-brews from the Wallace Brewing Company.

The brewery produces beers that are named to reflect Wallace's outlaw history: RockHead Lager: American standard, brewed with Idaho Pilsner malted barley and rice making an undemanding, refreshing beer. Lightly hopped with Cascade hops for low bitterness. 4%ABV Dirty Blond Pale Ale: American Pale Ale, brewed to be slightly less malty, but conspicuously hoppy. The aromatic hops are grown here in the historic Silver Valley making it slightly more dirty than blonde. 4.2%ABV RedLight Lager: Red Honey Wheat Lager brewed with pale malt, white wheat and sweet honey malt for the dark color. There's no cloudiness in this filtered lager, just a deep sensuous red color and unique flavor. 5%ABV JackLeg Stout: Cream Stout evolved from Irish Porters. Jackleg is smooth and as dark as the underground. The roasted coffee flavor and aroma come from chocolate and debittered black malts. 4.5%ABV Wallace Honeys: The little sister to the Red Light. A filtered honey wheat ales without cloudiness. Brewed with pale malt, white wheat and honey malt a satiny-sweet unique taste. 5.4%ABV

hops. 7.5%ABV Their new tasting room, adorned with black and white photos of old Wallace, offers tastings of all their handcrafted brews. Chase Sanborn, who had for several years made his own beer and shared it with family and friends, partnered with three local businessmen in 2007 to create the brewery. After renovating a suitable building in the heart of Historic Wallace and acquiring equipment from a defunct outfit in southern California, they opened their doors in December 2008. "I get to brew beer for a living," Sanborn says appreciatively. "I consider myself lucky to be doing this and the feedback has been positive for all of our beer varieties." For more visit www.wallacebrewing. com or call 208-660-3430

Chase Sanborn at work

Vindicator IPA: Named after the Vindicator mine in the Silver Valley, it is our biggest beer to date. A refreshingly mild flowery start with a nice rich, malty sweetness that balances the citrusy hop finish. Coming in at OG 1.079 and 80 IBU the Vindicator packs a wallop. We use the finest malted barley grown in Idaho along with Pacific Northwest

dining experience here. The menu, as you can imagine, has as much personality as the building itself and regional features seasonally. From the menu's featured six burgers (hint: pair with Red Light Honey Wheat, from Wallace Brewing Company) to the homemade bacon on The Better BLT (pair with WBC's Dirty Blonde), the lunch menu has something for everyone. The dinner menu features creative twists on some classic favorites ­ try their signature Oyster-Stuffed Sirloin packed full of fried oysters (pair with WBC's Jack Leg Stout). The winter season brings skiers and snowboarders to the Silver Valley to take in the powerful powder at Silver Mountain Resort, as well as Lookout Pass. After a fun day on the slopes, skiers frequent the local favorites like the Jameson. The stories shared over a burger and local beers are likely just as full of exaggeration as they were in days of old. Full of history, the Jameson Inn has been the home of swapped stories over meals and drinks throughout the past century. After your visit to Wallace, you may find yourself longing to stay - even the Jameson Inn's gentle resident ghost, Maggie, has been reluctant to leave.

As part of our efforts to encourage people to travel and visit within their state and within the region we will be asking each tourism office of the states in our service region, Montana, Idaho, Wyoming, Colorado, Utah, New Mexico, Arizona and Nevada to submit an article telling folks about their state and what they think they should see and do. We will also accept recommendations to highlight a particular location or facility that perhaps is a little off the beaten track but nonetheless very attractive. We ask that if you have a location that you would like to promote with a story and pictures please send it to [email protected] for consideration. We would like to do one a month in addition to the state tourism story. Thank you for your cooperation, we look forward to hearing from you.

The Jameson Inn Saloon and Restaurant

This saloon has been a local favorite for eating, drinking and being merry since it opened it's doors in 1892. Nestled in the heart of the Silver Valley, this key fixture of the Wallace community is full of stories. Its new owners, Barry and Debi Baker, have positioned the venue for not just restaurant dining, but also for events of up to 80 people. Barry is the chef as well as the owner, and brings his 28 years of experience in the food industry into each part of the

Chase Sanborn and Dean

Dec. 2010 / Jan. 2011

RESTAURANT NEWS OF THE ROCKIES

2011 CRA Education Foundation Officers: Karen Kristopeit-Parker, Fresh Fish Company, Chairman of the Board Scott Calhoun, La Fogata, Vice Chairman Christine Chassen, Event Specialists, Inc., Treasurer Derek Figueroa, Seattle Fish Company, Vice President Fundraising Jamie Boone, Marco's Pizza, Vice President Endowment Andrea Ehresman, Coca-Cola, Vice President Scholarships Janell Peterson, Grand Hyatt Denver, Vice President of Education 2011 CRA Education Foundation Board of Directors: Keith Ball, Ameristar Hotel & Casino John Beck, Texas Roadhouse Marlys Connor, Nueske's Lynne Craig, Weaver Multimedia Group Jorge de la Torre, Johnson & Wales University Robert Hahn, Asset Sources Brand Development Rob Haimson, Roadkill Sports Grill Tracy Johnson, Southern Wine & Spirits of Colorado Rick Monkarsh, Skyy Vodka Christine O'Donnell, Colorado Hotel & Lodging Association Marc Rupp, Sysco Denver Tyler Wiard, Elway's Cherry Creek

Page 9

CRA News

By Peter Meersman, President and CEO of CRA

Meersman Tapped for HickenlooperGarcia Transition Team: CRA President & CEO Pete Meersman has accepted an invitation to co-chair the Regulatory Agencies Committee for the Hickenlooper-Garcia transition team. The transition team's primary goals are: to help the Governor-elect and the Lieutenant Governor-elect identify key challenges and opportunities facing Colorado, to find great candidates to run state government, and to encourage and promote civic engagement from people throughout Colorado without regard to party affiliation. The Regulatory Agencies Committee is specifically tasked with assessing the challenges and opportunities that exist within Colorado's regulatory agencies, identifying action items for the first 100 days of legislative session, and finding and interviewing candidates for appointment to the multitude of agency positions within the new administration. Meet Your Legislators at the CRA's Blue Ribbon Reception on January 12th: The Colorado Restaurant Association cordially invites you to attend its premier legislative event. Date: January 12, 2011 Time: 5:00 ­ 7:00 p.m. Location: Pinnacle Club, Grand Hyatt Hotel, 555 17th Street, Denver (38th Floor) Cost: $55 per individual member. The Blue Ribbon Reception offers members a once-a-year opportunity to meet and visit with the 100 members of Colorado's General Assembly. This year's reception will support HOSTPAC and HIPAC's fundraising goals for 2011. All current members of the Colorado General Assembly plus Governor Hickenlooper are invited to attend, as are all CRA members. Enjoy a hosted bar and hors d'oeuvres compliments of some of Colorado's finest restaurants. Please respond to Whitney Bartels at (303) 830-2972 or [email protected] by January 11, 2011 if you will attend. The Perfect Holiday Gift: The Broadmoor Hotel's 9th Annual "Salute to Escoffier Weekend" The Broadmoor Hotel will host the 9th Annual "Salute to Escoffier" Weekend, a one-of-a-kind celebration of food and wine benefiting the Broadmoor Culinary Program and Scholarship Fund, and the CRA Education Foundation Colorado ProStart® Program on February 4 - 6, 2011. The event includes: · Accommodations for Two Nights · Friday Night Reception · Saturday Grand Buffet · Cooking Demonstration and Wine Seminars · Sunday Brunch Package prices start at $491 per person for two room nights based on double occupancy. Limited availability. Rates do not include applicable taxes and fees. For more details on package reservations for rooms and all events please visit the Broadmoor Hotel's website at www. broadmoor.com/colorado-vacationpackages.php. Scroll down to Feb. 4-6, 2011 for the Salute to Escoffier event.

Frosty's Feast

Continued from page 1

Systems acted as servers, food runners and bussers. "It was amazing to see these classes come together so seamlessly to produce such a stunning event," said Acting Dean Kathy Heyl. This student run event has become a tradition on campus for staff, faculty and administration to welcome in the holiday season. Attendees vied for items ranging from an Adam Foote autographed hockey stick, custom made jewelry, wines around the world to paintings and hotel get-away packages; all while listening to music provided by Rob Drabkin. This year, Frosty's Feast raised over $16,000 for student scholarships and the Saint Joseph's Home for Veterans. St. Joseph's Veteran's home is a transitional housing program for male veterans who have experienced homelessness. In addition to raising money for the Veteran's group, money was also raised for the Michael Bronk Scholarship Fund. This memorial scholarship is funded to aid students in the Hospitality, Tourism and Events program. Amber Mitchell and Sandra Morriss were both awarded $250 scholarships each. "I am so grateful for this scholarship, I plan to use it for books next semester," Mitchell said. Chef Shelly Owens tempted attendees with a sumptuous romaine salad with jicama, oranges and radishes; chicken with a roasted corn, black beans and mango salsa with a zesty tomato sour cream sauce along with sautéed squash and onions. The meal was topped off with an extravagant pumpkin-chili cheesecake with a red chili-raspberry sauce. Students learned the importance of developing relationships with sponsors. Two major sponsors were the Denver Merchandise Mart and Coast to Coast Trade Show Services. Other sponsors included Shamrock Foods, Mountain High Tree, Lawn, and Landscape Company; US Foodservice, J&S Audio Visual, Restaurant News of the Rockies, Rob Drabkin, and the Grand Hyatt Downtown. Donations also came from Robert Campoy, Senja Meiklejohn, Colorado Catering Company and Old Chicago.

Jackson Lamb and his serving class

Left to right: John Dienhart; Jackson Lamb; Steven Jordan, President; Hal Nees, Faculty Rep, Board of Trustees; Cat Kammack, Student Rep. Board of Trustees; Antonnio Esquibel, Member, Board of Trustees; Cynthia Vannucci; Rob Cohen, President, Board of Trustees

Jackson Lamb and Bob Grand, Publisher Restaurant News Rockies

Page 10

RESTAURANT NEWS OF THE ROCKIES

Dec. 2010 /Jan. 2011

2010 Knoebel Cup and Chef of the Year Competition at Sysco Show

By Joan Brewster

The Sysco Food Show is always great fun to attend, always well attended, and always means ACF competitions. Over the two days, chefs and culinary students competed for the rights of taking home the Knoebel Cup, honoring Fritz Knoebel, the founder of Nobel-Sysco and benefactor of the ACFCCA. Mr. Knoebel was the driving force behind the growth of the ACFCCA. His dream was to see the Colorado Chefs Association become a leader in the culinary community. The chefs competing at the show were a testament to the realization of that vision. Judges for the competition were: Mike Pizzuto, Mike DeGiovanni, Kimmie Cominski-Dennis, Ray Berman and Kimberly Stuart. The winning team for 2010 came from the Cherry Hills Country Club. The Knoebel Cup will reside at Cherry Hills Country Club until the next Knoebel Cup competition in 2011. On the second day of the Sysco Show, four chefs came to compete for the title of 2010 ACF Colorado Chef of the Year. Competitors were Chef Greg Sever, CEC, the Azura, Lakewood; Chef Andy Ellis, Red Rocks Country Club; Chef Brandon Osuch, Cherry Hills Country Club and Chef Travis Smith, CEC, CCA, AAC, Breckenridge Resort. The center of the plate was the beef flatiron. The event is sponsored by Sysco and the Colorado Beef Council. All the competitors turned in amazing presentations. Judges for the event were Chefs Mike Pizzuto, Chris DeJohn, Robert Meitzer, Joe Piazza, Kathleen Bowen and Tami Arnold. The Chef of the Year for 2010 was presented to Travis Smith, CEC, CCA, AAC, Breckenridge Resort.

ber 2, 1928 to Arnold and Ernestine (Rehder) Kosec. He was a U. S. Army veteran of the Korean War, a member of St. Joseph Catholic Church and the Knights of Columbus (3rd and 4th degree.) Jim worked as an Executive Chef. He developed his skills working in a variety of restaurants, clubs and hotels around the country including 15 years in Denver, CO and concluding with retirement in 1993 after 10 years as the Corporate Executive Chef for L. J. Minor Corporation (now Nestle) in Strongsville, OH. Jim believed in encouraging quality culinary work through culinary arts education. Among his many involvements he was a charter member of the Rocky Mountain Chef's Association and a member of the American Culinary Federation, the American Academy of Chefs, the Order of the Golden Toque and the Greater Des Moines Chef's Association. He was also a guest speaker at the Des Moines Area Community College Culinary Arts Program. Those left to cherish Jim's memory include his wife of 59 years, Barbara Kosec of Pleasant Hill; five daughters, Nancy (Howard) Evans of Des Moines, Janet (Garry) Barker of Lansing, MI, Lynn Sherwood of Des Moines, Laurie (John) Cowell of Des Moines and Susan (Joe) Ventura of Anchorage, AK; son, Michael (Judy) Kosec of Rifle, CO; sister, Helen (Wayne) Nash of Ouray, CO; three brothers, Walter (Jan) Kosec of Red Wing, MN, Tom Kosec of Red Wing and Robert (Cheryl) Kosec of Gilbert, AZ; nine grandchildren and five great grandchildren. He loved them all dearly. A family and friends reception was held at the Iles Funeral HomesGrandview Park Chapel. The family has requested that donations and contributions in Jim's memory be directed to the James A. Kosec Culinary Arts Scholarship Fund at the Des Moines Area Community College.

Judges at work on Knoebel Cup Competition, left to right: Kimberly Stuart, Chef Ray Berman, Kimmie Caminski-Dennis

Chef John Tusa, Corporate Chef Sysco, Chef Travis Smith, ACFCCA Chef of the Year 2010, Marc Rupp, Sysco Director of Marketing

Meeting 7000 Of Your Closest Friends at SYSCO Denver's Renowned Chef Show! By Richard Weil, Kosec Passes

James A. "Jim" Kosec , 82, of Pleasant Hill, Iowa, died Friday, November 5, 2010 at Iowa Health Hospice Taylor House. Funeral services were held on Tuesday, November 9, at St. Joseph Catholic Church followed by cremation. Jim was born in Red Wing, MN on Septem-

Marc Rupp, Sysco; Tami Arnold, Colorado Beef Council and the Chef Competitors

CFE Colorado IFSEA

On October 26th and 27th at the Denver Merchandise Mart over 7000 food service and hospitality industry professionals attended "Expo 2010", the annual SYSCO Denver Food Show. Attendees came from three surrounding states to learn, taste, explore, and save money with the latest in food service offerings and information that was shared by over 400 manufacturers presenting over 6000 items. Food service and hospitality profesSee SYSCO Denver's Show page 11

Knobel Cup winners left to right: Chef Joe Piazza, Brian Dennis, Jeff Kienser, Ryan Cramer, Stephen Moody; Front Row: Brian Huber and Caitlan Esposito; Not pictured: Andrew Gay and Jeff Dietzler

Dec. 2010 / Jan. 2011

SYSCO Denver's Show Continued from page 10 sionals were able to enjoy many samples from the manufacturers that were represented by local food service brokers. The SYSCO Denver show also had an elaborate display of fresh and specialty produce, a new fresh seafood program which features guaranteed next day fresh seafood delivery through SYSCO Denver's new Triar SeafoodTM program. This new program avails SYSCO Denver's customers the opportunity to procure the freshest seafood products (under 24 hours off of the boat) from the Atlantic and gulf coast regions with next-day delivery. The SYSCO Denver show also featured a new Kobe Beef program, and the new Kurobuta pork line from Snake River Ranch® as well as a fresh cut custom beef program from Buckhead Beef®. Other new items and programs presented during the show included, imported fresh cheese programs from Europe and Mexico, specialty dessert items, and a very extensive on-demand ChefEx® gourmet selection of fine foods and chef supplies. Dedicated to the local manufacturer and farm and ranching community of Colorado, Sysco Denver's Expo 2011 highlighted many of the locally owned/operated Colorado-based companies. This year's show also hosted an exciting American Culinary Federation (ACF) sanctioned competition in which the following chefs were awarded: Winner of the Knoebel Cup was the team from Cherry Hills Country Club, consisting of Brian Huber, Jeff Kienser, Ryan Cramer, Brian Dennis, Caitlen Esposito, and Stephen Moody. Chef of the Year was awarded to Travis Smith, CEC, CCA, AAC, of Breckenridge Resort Additionally, the SYSCO Denver show was well attended by many ProStartTM students as part of SYSCO Denver's continuing sponsorship and support of the Colorado Pro-StartTM program which serves approximately 28 different high schools in Colorado. There were also many vendors who, through SYSCO Denver's support of the Colorado Restaurant AssociationTM (CRA), also participated in the show. The two day show highlighted many "green products", gluten-free products and cost and labor saving initiatives. The show concluded with a record setting product donation to the local Salvation Army® with all of the food surplus and supplies donated by many of the attending vendors and manufacturers. Thousands of pounds of food products and supplies made its way into the Salvation Army warehouse in time to share with many Colorado families for the holidays. SYSCO Denver, in conjunction with the CRA, will again work together on May 10, 2011 to produce WESTEX 2011. This show which has become the premier Rocky Mountain region spring food service and hospitality industry trade show will feature thousands of items and special pricing for the regions food service and hospitality industry operators. SYSCO Denver is committed to the food service and hospitality industry and is dedicated to its customers, our industry, and the community it serves by providing quality products, service, and sustainably responsible distribution practices.

RESTAURANT NEWS OF THE ROCKIES

Page 11

Italco Food Show

Italco Food Products staff in front of its Salumeria display

We're on the Web!

www.RestaurantNewsRockies.com

Whether you are looking for Natalie's fresh squeezed Florida Orange Juice or white truffles that have just been harvested from the ground and flown in from Italy, the Italco Food Products Fall Mountain Food Show raised the food show bar and served up exceptional food ingredients. "Our goal is to provide only high quality ingredients, that our customers look for, to make their menu offerings unforgettable," according to Paul Bankers, Director of Sales & Marketing for Italco Food Products. "We are constantly working to be the best single source for hard to find quality ingredients that Colorado and New Mexico chefs rely upon. Local chefs should not have to pay crazy shipping fees or wait for weeks to get a product, or buy from several different sources to get great ingredients," according to Chris and Mike Laurita, Co-Owners of Italco Food Products. While the first major snowfall of the year occurred outside the show, attendees inside the Vail Cascade Resort, kept plenty busy tasting and purchasing the offerings of over 50 national and international specialty food product companies. Customers were treated to an array of new offerings and often difficult to find products from all over the world. The festive atmosphere was the place to be, for chefs and purchasing agents, in search of specialty cheeses, meats, oils, vinegars, deserts, great ingredients and fabulous seafood. Cured meats from Salumeria Rosi, Parmacotto, Tanara Giancarlo, Columbus, Volpi and Denver's own, Il Mondo Vecchio were a huge hit. Guests were able to taste fresh sliced 18, 24, and 30 month aged Prosciutto Di Parma side by side, then slide over one booth to taste fresh Bufala mozzarella (flown in from Italy). The wow factor went from one table to the next. "Besides the fantastic imported ingredients, there is also a lot of interest in domestic products right now, as long as the quality meets the chefs' expectations" says Bankers. "Italco has been reacting to the demand for products that lower the carbon foot print by searching out the best domestic products we can find. Local goat cheese from Buena Vista's Jumpin Good Goat Dairy, gluten free baked goods from Last Crumb bakery in Denver, fantastic ice cream in a great variety of flavors from Ice Cream Alchemy made in Boulder and also from Boulder, fantastic truffles from Concertos in Chocolate." Joining Italco Food Products was Northeast Seafood, displaying the awe-

Lavazza Coffee ­ Vendor of the Year left to right: Paul Bankers, Chris Laurita, Lavazza (Julio Borrego & Patrizia Esposito Tucker), Mike Laurita

Sales Rep of the Year left to right: Paul Bankers, Chris Laurita, Nicolas Farrell (Sales Rep of the year) and Mike Laurita

Northeast Seafood fish display

some seafood that they distribute to chefs in the Colorado marketplace. Northeast Seafood had a fantastic fish display with over 100 species on ice. Customers were thrilled and interested in the huge variety that Northeast offers. A huge variety of seafood was available to the large crowd to taste and learn about. The oyster bar always had a line of people waiting. Italco Food Products held a vendor appreciation dinner at Campo De Fiori Tuesday evening. One hundred hungry vendors and Italco Food Products employ-

ees enjoyed a slow food meal and presentations were made to Lavazza Premium Coffee for supplier of the year. Italco Food Products also recognized it's outstanding sales representatives Nick Pergola, Kevin DeSalvo, Tim Ziegler and Sales Representative of the Year, Nicolas Farrell. Visitors to the Colorado ski areas will be very well fed this season and will be able to find the special foods of Italco Food Products and Northeast Seafood on the plates of their favorite restaurants, and on the shelves in the local retail markets.

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RESTAURANT NEWS OF THE ROCKIES

Dec. 2010 /Jan. 2011

news

arizona

from the Mountain Region Hospitality Industry and

RESTAURANT AND LODGING ASSOCIATIONS

in 1889. Today we represent a wider spectrum of the lodging industry. The name change is also due to the fact the board of directors has continued to notice a void where other tourism businesses, like rafting companies, rental car agencies, retail sporting outlets, etc. do not have connection with a statewide association to join and help advocate for our mutual interest at the Montana Legislature. By changing our name we have formed a "Hospitality Council" where non-lodging, tourism related businesses can join our association and help support our mission of protecting the interest of the Montana tourism industry. We thank all of member properties and businesses that supported the Montana Innkeepers over the years and assisted us in growing the association throughout the years. We are now we asking these supporters to continue onboard as a member of the new Montana Lodging and Hospitality Association (MLHA) as we move forward to represent your interest. We also invite interested businesses to check out our new association website at, www.mtlha.com idoso, Roswell and Las Cruces; and, Tia Juana's operates in Roswell and Hobbs. Jeff also developed Santino's Italian Restaurant in Ruidoso. In 2004 Jeff purchased Tinnie Silver Dollar Restaurant in Tinnie, New Mexico, and in 2006 The Snazzy Pig BBQ in Roswell. In 2009 Jeff acquired the Pasta Café in Roswell, New Mexico. Jeff always said that the essential ingredients to his success was, "a great menu and great service in a great setting - all for an enormous value." More importantly, Jeff firmly believed that it was the people ­"the team" - that really made the difference to Cattle Baron's success. The corporation employs over 800 people. Jeff also supported the local communities where the restaurants are located. In the Roswell area, Jeff championed The Assurance Home for Children, as well as the Roswell Refuge for Battered Adults, and the FFA and 4H in Roosevelt and Chaves Counties. Jeff also owned the Wilson Ranch LLC in New Mexico and the Cattle Baron Ranch LLC which owns a ranch in Texas. These ranches supported a passion of his - running functional ranches with cattle and horses which benefited those who Jeff called "God's children." Jeff had a positive impact on a great number of people in his life and contributed unselfishly to the communities. Many people will miss Jeff. Jeff's father, Clayton Ford Wilson, and his son, Jason Jeffrey Wilson preceded him in death. He is survived by his mother, Gen Campbell; sisters, Melanie Steele, Nora Modderman, and Wanda Kenmeir; his brother Clay Wilson; and his beloved Yorkshire, Tinkerbell. Arrangements are being made through LaGrone Funeral Chapel in Roswell. They do have a website and an online guestbook for those wishing to leave a note for the family. hospitality industry for over 30 years and is currently the General Manager and partner of Snow Flower Property Management Company. She serves as an Executive Board Member of the Park City Chamber and Visitors Bureau, and as Treasurer/Secretary of the Park City Area Lodging Association. She was awarded the honorable award of "General Manager of the Year" from UH&LA at the annual Stars of the Industry Awards in October 2010. "Teri's experience in the industry and with the Park City area lodging association has made her very valuable to the UH&LA board," said Michael Johnson Executive Director of UH&LA. "She is a perfect fit to join our executive committee as the new secretary/treasurer." Todd Johnson, elected to the Board of Directors, has been in the lodging industry for a total of 23 years. His experience as General Manager of the Best Western Weston Inn, CottonTree Inn and Vice President of Operations of CottonTree Management demonstrate a strong track record of consistency, loyalty, and progressive management skills. Johnson has also served as a board member of the Davis County Tourism Advisory Board, and on the Davis Chamber of Commerce Board of Directors. "We are very excited to have Todd on the board, he has been an important figure in the hotel industry in Utah and brings a wealth of experience to the board," said Michael Johnson. Willardson will represent the Cedar City area as a member of the UH&LA Board of Directors. Willardson began working as a front desk clerk at the SpringHill Suites by Marriott in Cedar City in 2007 to fulfill requirements to graduate from Southern Utah University. He quickly worked his way up in the company where he worked as Sales Manager until 2009. He was then offered the position to be the General Manager of the SpringHill Suites where he is currently working. Brady also serves as the President of the Iron County Lodging Association, and was recently elected to serve as a board member of the Cedar City Chamber of Commerce. "UH&LA is very excited to have Mr. Willardson on the board to be able to represent the Cedar City community, and all of the important properties in that area," said Michael Johnson, "he also brings a fresh perspective that comes from his energy as a young GM." UH&LA is very confident in the future of the Utah hospitality and Lodging Industry with the three new members. Michael Johnson said "The UH&LA board is stronger and more diverse than it has been in years, and we are very optimistic about what this board will be able to accomplish together." If there are any questions regarding UH&LA or its Board of Directors please feel free to contact Michael Johnson at 801-593-2213 or visit UH&LA's website at www.uhla.org

Please send notices of industry related meetings and events to:

Restaurant News of the Rockies [email protected]

The Arizona Hotel & Lodging Association will hold their annual Stars of Industry Awards at the Intercontinental Resort & Spa in Paradise Valley, Arizona on December 12, 2010. The concept of the awards is honor lodging employees and properties that best symbolize the quality of service of service for the industry.

colorado

CRA is sponsoring its annual Blue Ribbon Legislative Reception on January 12, 2011, where restaurateurs, suppliers, and anyone else have an opportunity to meet and visit with the 100 members of the Colorado General Assembly. All current members of the Colorado General Assembly plus Governor Hickenlooper are invited to attend, as are all CRA members. CRA is holding its Drink Red Wear Red Event on January 30, 2011. The Drink Red Wear Red industry Appreciation Party is a new and exciting CRA Mile High Chapter event to show its appreciation to all hard working individuals who work the restaurant and hospitality industry. Proceeds from the event will benefit the newly established CRA Mile High Chapter "Hardship Fund", Colorado Restaurant Association Education Foundation ProStart Program and Metro Crisis Services. The DRWR will feature wine & spirits from Republic National Distributing, heavy hors d'oeuvres from Epicurean Catering, the bartenders "red" cocktail competition, great live entertainment and a silent auction. For more information or to purchase tickets contact Mary Mino at the CRA office, 303830-2972

nevada

On December 7 & 8 the Governor of Nevada will be hosting the annual Governor's Conference on Tourism. It will be held at the Peppermill Resort Casino in Reno, Nevada. Focus will be on analyzing current travel trends in order to better understand economically induced changes to who is traveling, how they are traveling and how to reach them. On December 15, the Center for Business and Economic Research at UNLV will host its annual Economic Outlook Conference. The event will be held at the M Resort, Spa, Casino Las Vegas in the Milan Ballroom, Las Vegas. The objective of the conference will be to focus and learn about the forces that shape the U.S. and Nevada economies.

montana

Its official - The Montana Innkeepers Association is now the Montana Lodging and Hospitality Association effective with a unanimous vote at the General Membership Meeting on October 27, 2010 in Polson, Montana. The idea of changing the association's name has been discussed at several annual meetings in the last decade. During last year's convention the association finally decided to conduct a private ballot straw poll and 92% of those voting agreed with the concept. As a result the decision was made to move forward. The push to change our name to the Montana Lodging and Hospitality Association was suggested as a way to better reflect the makeup of the association's membership that now includes larger lodging facilities, inns, midsize motels, vendors and sales representatives. In short we are now more than small inns when the association was first established

new mexico

New Mexico Hotel & Lodging will host a Roast for Mike Cerletti at the Hotel Albuquerque, Albuquerque, New Mexico on December 9th. Longtime Board Member Passes On Jeff Wilson, CEO of Cattle Baron Restaurants, Inc. Passed Away December 5, 2010. The New Mexico Restaurant Association is saddened to report that Jeffrey W. Wilson, CEO/Founder of the Cattle Baron Restaurants Inc., of Roswell New Mexico passed away on December 5, 2010 at Roswell Regional Hospital. Cattle Baron Restaurants, Inc. was founded in Portales, New Mexico in 1976. Today there are eight Cattle Baron Restaurants operating throughout New Mexico and Texas ­ including Roswell, New Mexico, the home of the company's corporate headquarters. In addition, Jeff founded Farley's Food, Fun, and Pub; and Tia Juana's Mexican Grill and Cantina. Currently Farley's serves the cities of Ru-

utah

Utah Hotel and Lodging recently elected two new members to the their Board of Directors, and has selected one board member to their Executive Committee. The new board members come from all regions of the state of Utah, and bring different business experience and knowledge to Utah's hotel industry. Todd Johnson and Brady Willardson were named to the Board of Directors. Johnson is currently the General Manager of Best Western Weston Inn in Logan, and Willardson is the General Manager of Springhill Suites of Cedar City. Board of Directors member Teri Whitney of the Snow Flower Condominiums (Park City) was elected to the Executive Committee. Whitney will serve as the Secretary/Treasurer of UH&LA's Executive Committee. Teri brings a wealth of experience to her board service. She arrived in Utah in the late 70's to enjoy the abundance of great snow Utah offers. After just one winter season she knew Utah was the place for her. Whitney has been working in the

Dec. 2010 / Jan. 2011

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12th Annual Beaujolais & Beyond Festival Crowns Denver Chefs in Food Competition At one past midnight on the third Thursday of each November, over a million cases of Beaujolais Nouveau begin their journey from France out toward the rest of the world. Hence begins the celebration of the young, purple wine which has animated wine enthusiasts for nearly 60 years!

Beaujolais Event Draws Record Number of Attendees

Chef Eddie Allen, Ameristar: Winner of Best Appetizer

And Denver is no exception to this celebratory state of oenophilia as was proven by over 700 wine enthusiasts at the 12th Annual Beaujolais & Beyond Wine & Food Festival sponsored by the Rocky Mountain French-American Chamber of Commerce (http://www.rmfacc.org.) On November 18, from 6 to 10 p.m., Denverites enjoyed over 30 French wines and gleefully toasted the new Beaujolais, all while enjoying breath-taking aerial stunts from Imagination Circus Arts. But what's great French wine without fare? This year's Beaujolais festival featured its fourth culinary competition and the competition was stiff. Chefs from over 20 Colorado restaurants and caterers created dishes which were either made with Beaujolais nouveau or paired with it. And during a private culinary competition before the 6 p.m. opening to the public, local and notable food critics tasted elaborate presentations and voted on their best choices. This year's critics included Jennifer Brauns, Editor and Publisher of Indulge in Denver magazine, Carol Maybach, 5280's food writer, Michele Morris, food columnist at Colorado Homes & Lifestyles and also Out of Denver Magazine, and Lori Midson, Westword's Cafe Society Editor. Participating chefs this year haled from Ameristar Casino, Argyll GastroPub, Aria, Bacco Trattoria, La Baguette de Normandy, Biscuits & Berries, Black Pearl, Bridgewater Grill, The Crushery, Epicurean Catering, Farraddays' Steakhouse, Jonesy's EatBar, Grappa Bistro, Lala's Wine Bar, Nova Catering, Root Down, Second Home Kitchen, Sunflower Markets, Terroir Restaurant, and the Westin Tabor Center. The Judges' Choice Awards chose: Best Appetizer Edward Allen ­ Ameristar Casino Best Entree John Davidson ­ The Crushery Best Dessert Samm Sherman ­ Root Down The public is invited to vote on dishes, too. And the People's Choice Awards went to: Best Appetizer Edward Allen ­ Ameristar Casino Best Entree

Jean-Luc Voegele ­ The Westin Tabor Center Best Dessert Samm Sherman ­ Root Down Denver's Mile High Station has been home to the Beaujolais & Beyond Festival for three years and gives guests an opportunity to stroll through the main level while drinking luscious wine and voting on elegant gifts for a silent auction. All this takes place while the aerialists perform and keep the audience in awe. Once finished on the main level, the next stop is Level Two where yet more wines are flowing along with hot-food stations. Contact: Virginie Ganivet, Execu-

tive Director, French-American Chamber of Commerce, 303.695.7818, or email [email protected]

Jeff Bolton and his staff from Second Home Kitchen

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RESTAURANT NEWS OF THE ROCKIES

Dec. 2010 /Jan. 2011

"Tis The The Colorado Season" Hotel & Lodging

Association News

An associate was having dinner with friends during "girls night out" last week, when one of the ladies in the group mentioned that she and her husband wanted to donate their time on Christmas Day to help "those in need". One of the other ladies in the group laughed and commented that most agencies don't need help on Christmas Day, or Christmas Eve, or Thanksgiving Day. Those agencies are overloaded with help on those days. Potential volunteers not aware of the situation may think that holidays bring a big demand for more volunteers. The reality of the situation is that most agencies serving the homeless, indigent and the less fortunate need help the other 362 days of the year. I certainly put my volunteer time in throughout the year, volunteering to cook and help at places like the Dolores Project, Beacon Place, Father Woody's Haven of Hope, and the Food Bank of the Rockies. Many times, I'm working alone in their kitchens, making dinner for 50-70 residents. I certainly notice a groundswell of interest during those holiday periods, and I'm happy to sit back, let the people with whom we have never heard from before, come forward and provide their services for one day out of the year to relieve their guilt. Are these the same people that only show up to church on Christmas and Easter? The fact is there are fundraisers in Denver year-round where those people "without" are assisted and helped by those people "with". Every month there are fundraising activities in town that are benefitting non-profits, charities, shelters and causes. What really impresses me is the number of organizations, chefs, restaurant managers and hoteliers that consistently step up to volunteer their time, resources and products to these causes. Denver is home to a multitude of hospitality people that share their products, time, expertise, and their love of sharing. Whether it's twenty hotel and restaurant chefs and team members rolling up their sleeves for the "Network For The Needy" luncheon, or if it's the "Chefs Up Front" fundraiser for Operation Frontline, Denver hospitality people consistently step up, do the right thing, and make our community one that we are all so proud to be a part of. The donated manpower and products I've seen at fundraising events during the year come from across the industry, including retirement communities, hospitals, country clubs, restaurants, hotels and caterers. I could list one hundred operations I've seen donating products, time and labor over the year, but I fear I would leave people off the list that should be on it. To that, I say that the Denver nonprofit community has much to be thankful for. Merry Christmas and Happy New Year! Professor Jackson Lamb is the Director of Hospitality Management at Metropolitan State College in the Department of Hospitality, Tourism and Events. He can be reached at Campus Box 60, PO Box 173362 Denver, Colorado 80217-3362, 303-556-3254 or [email protected] The Colorado Hotel & Lodging Association (CHLA) awarded recognition to outstanding industry leaders and contributors at their Annual Conference Oct 17-19 held at The Broadmoor in Colorado Springs. 2010 Chair Award Recipient: Ms. Cindy Johnson, HR Director, The Broadmoor, Colorado Springs, CO. The CHLA chairperson awards this to an individual or organization who has contributed greatly to the success of the association. In the past year Cindy has served as chair of the legislative fundraising committee and also as the Colorado Representative for the American Hotel & Lodging Association PAC fundraising committee. She is the CHLA incoming Vice-Chair. 2010 Hall of Fame Inductees: Mr. Rod Barker, Owner, Strater Hotel, Durango, CO. Ms. Ilene Kamsler, retired President of CHLA. This honor is awarded to an individual who has made extraordinary contributions over a career to the lodging industry and to the Colorado Hotel & Lodging Association. Rod Barker's induction introduces the first father/son team of inductees to the CHLA Hall of Fame. His father Earl was inducted in 1993. They both devoted their careers to the success of the Strater and preserving the rich history of the property. Ilene Kamsler served as the president of the CHLA for twenty two years until her retirement in August 2008. 2010 Galen Drake Allied Member of the Year Award Recipient: Republic National Distributing Company ­ Deb Moore. This award is presented to an allied member, individual or company for their extraordinary dedication and work on behalf of the association. 2010 Peach of a Pal Award Recipient: Mr. Marcel Pitton, Managing Director of the Brown Palace Hotel, Denver. The "Peach of a Pal" award honors an individual who has contributed greatly to the success of the tourism and lodging industries. The "Peach of a Pal" award isn't given out every year, and this year's recipient well deserves the recognition 2010 Stars of the Industry Award Recipients: CHLA has over 400 properties in membership and only twenty categories of employees, which include supervisory and non-supervisory. We could conceivably have had thousands of nominees, but only the top 208 employees were nominated this year. Of the 208, 27 individuals from around the state were selected as best in their category. Visit www.coloradolodging.com to view the winner's photos! 2010 Green Hospitality Property Award: The Colorado Hotel & Lodging Association (CHLA) presented the Inverness Hotel & Conference Center Englewood with its sustainable Green Hospitality Award. In 2008 its parent company Destination Hotels and Resorts implemented a "Destination Earth" program in its properties to help drive green practices. The

leadership and staff at Inverness set forth to include more than 125 eco-friendly practices and formed an employee driven committee to ensure every department was doing its part to make the Inverness among the greenest hotels in Colorado. 2010 Hotelier of the Year Award Recipient: The Colorado Hotel & Lodging Association (CHLA) named its 2010 Hotelier of the Year at its recent annual conference at the Broadmoor in Colorado Springs. Kjell Mitchell, general manager Glenwood Hot Springs Lodge and Pool oversees a 107-room lodge, the world's largest hot springs pool and a new multimillion dollar spa facility. The hotelier of the year is awarded to an outstanding individual who has dedicated his career to the lodging industry in Colorado and contributed to the evolvement and success of the Colorado Hotel & Lodging Association. Kjell Mitchell has been with his property for more than 33 years taking over as general manager in 1989. Under his watch the newly opened Spa of the Rockies now serves guests from all over the world and more than 1,000 local members who take advantage of the fitness equipment and spa treatments.

Food Show of the Rockies

(Vail, CO) Altamira Foods, Lombardi Brothers Meats, Seattle Fish Company, and Vail Mountain Coffee & Tea were among the companies that sponsored and participated in the Fall 2010 Food Show of The Rockies on November 10th at the Vail Marriott Mountain Resort & Spa. The event took place in the Colorado Ballroom of the Marriott and featured new products and trends in the food and

beverage industry. Lombardi Brothers Meats reintroduced and cooked up Certified Angus Beef Natural products as well as Salmon Creek Pork and Imperial Wagyu Kobe Beef Burgers. Attendees registered for a free gift box of Certified Angus Beef, complements of Lombardi Brothers Meats, just by guessing the weight of the two pure-bred Angus Calves who were also present at the show. The event was a fun and educational success with beef, pork, sausage and fish served to attendees along with many other specialty products supplied to the restaurants in the Rockies that make up the fine-dining experience for consumers. It's the time of year when chefs are planning what to order and serve for the upcoming season and their suppliers are communicating the market updates, what's new and the buying opportunities available.

Left to right: Steve Kurtic, Rob Borngrebe and Byron Dunn of Lombardi Brothers Meats

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Dec. 2010 / Jan. 2011

RESTAURANT NEWS OF THE ROCKIES

Page 15

"Perceived Guest Value" Will Be A Top Trend in 2011

By David Kincheloe, President National Restaurant Consultants

National Restaurant Consultants, Inc. (NRC), an international food service consulting company, predicts that customer perceived value will be among the very top market driving trends for restaurant customers in the New Year. As experts in new restaurant startup ventures and troubleshooting projects, the firm works with clients of all sizes in a wide variety of applications including: family-style restaurants, taverns and pubs, deli and coffee shops, full and limited service restaurants, quick service restaurants, hotels and resorts, theme concepts, and custom projects of all types. For seven years now, NRC's "Top Trends" forecast has set the industry standard for insight into what operators can expect in the coming year. After completing their latest research, NRC is pleased to share the "Top Trends for 2011" with RNR readership: Perceived Value: This buzzword seems to have been beaten into the ground in recent years. People hear the phrase and shut it out. However, all we need to do is look at the success of several large pizza chains -Domino's and Pizza Hut- to see how providing value to your guest increases sales and improves the bottom line. This is not limited to pizza chains; Panera Bread is doing a great job in bringing perceived value to the customer. The term customer value is the difference between the "perceived benefits" and the "sacrifice (payment)." In essence, "what did the customer get and was it worth it." This does not necessarily signify low pricing, but rather making sure the guests are satisfied and their expectations have not just been met, but exceeded. The guest needs to leave your restaurant thinking about their next visit. This creation of VALUE takes the form of more creative dishes, more reasonable or multiple portion sizes, and more attention to the "hospitality" aspects of service. To be successful, the operator needs to sweat the details that have been overlooked in the past: refine recipes to provide more flavors; upgrade server training; and pay attention to your facility so it is immaculate. Most importantly, PROVIDE A QUALITY PRODUCT! When Will the Recession End for Me? The more important question should be, "Are you ready for the recovery?" The restaurant industry appears to be bouncing off its steepest drop in traffic in the last 28 years. Guest counts flattened in the third quarter of 2010 compared to a prior year 3% drop. Same store sales have begun to increase and customers appear to be returning. We expect this trend to continue with an overall increase in customer traffic in the 3 ­ 5% range during 2011. Whether or not you choose to participate in this recovery is up to you. Guests will become more finicky in their choice of dining entertainment (see VALUE above ­ the restaurant business IS entertainment). To capture a portion of this growth you will need to provide "Perceived Value" and market to your customer base with a personalized approach. Place special attention on marketing to the over 50 crowd. Consideration should be given to those projects to expand or add capacity that you may have been putting on the back burner for the last several years. Profit Will Be Possible, But Not Easy: Restaurants will be squeezed from both sides. Customers will want to see lower to flat prices while vendors will begin to try to push through price increases. To counter these divergent issues and their effect on the bottom line, the you will need to push the guest to purchase items on the menu that you would like them to buy. This will require operators to take a hard look at their menu and design it to push the customers to higher gross profit items. Menus will need to be updated and revised more frequently than in years past to take advantage of guest expectations as well as specials offered by food suppliers. Pay special attention to staffing to be made to ensure labor is available only when needed. Learn to send people home quicker and not let staff linger until the top of the hour. There Needs To Be a Continued Effort in Taking Care of the Kids: If you offer an off-the-shelf bag of macaroni and cheese and hot dogs on your kids menu, this needs to change. Since 2006 we have recommended that the quality of food items offered on children's menus needs to improve. This will continue to be extremely important as family dining has been one of the first segments of the industry to bounce back. Per QSRweb, visits of parties with kids increased this last summer for the first time in three years. American Demographic Magazine states that married couples with children spend an average of 44% more at restaurants than those without children. Happy kids mean happy parents. Provide a fun and unique selection of foods for the kids. The Use Of Social Marketing and Its importance Will Continue To Grow: Don't have a Facebook page or a Twitter account yet? Better get one now! When was the last time you updated your web page? Is the content current or do you still have that special event from 2008 listed there? Forty nine percent (49%) of your guest under the age of 44 have used twitter or something like it in the past year. The number of unique visitors to Twitter has increased 1,382% year over year. During the same period, Facebook usage increased 228%. Social Media Today estimates that 41% of individuals under the age of 39 will make their restaurant eating decision based on a Tweet they received that day. Reduce the amount of resources you are spending on conventional print and TV advertising and get closer to your guests by using these highly effective social marketing tools. This needs to be complimented by a high quality web site complete with menus, daily specials, and a map showing how to get to your establishment. Old Standbys May Provide A Profitable New Business Opportunity: Last year we discussed the benefits of resurrecting food carts and food trucks. Their use exploded! It is not too late. Food trucks provide a low cost option to expand your brand and go to where

MARKETPLACE

the customers are. These venues provide more guest interaction while providing a valuable service. They can become part of your marketing program by taking them to special events where you can also promote your main location. Buy Locally ­ It's More Important Than Sustainability & Organics: In 2008, we accurately predicted that for independent operators and small chains, local sourcing of meats, produce, and bakery goods would provide a huge competitive advantage. This will continue into 2011 as customers perceive this as "VALUE". Just using locally produced items is not the end; you also need to make sure you promote it. You will not be disappointed. Ethnic Fusion Is The New Gourmet Burger: Last year saw fine dining establishments and internationally-renowned chefs put a burger on their menu. This year it will be the addition of ethnic ingredients into the menu that will drive traffic. We expect to see the integration of Asian and Latin foods being combined with more European favorites. Another trend will be to grow your own spices and/or produce next to the restaurant. The Big Thaw: Financing for new restaurants is still gridlocked. However, there are some signs that access to credit is thawing. Large lenders to the restaurant industry like GE Capital, Wells Fargo & Co, and Bank of America say they're either lending more or have more money to lend than they did than during the last several years. The Small Business Administration also has recently begun to guarantee 90% of principal loan amounts, up from 75%. This will allow many small institutions to ease credit. There will still be a strong aversion to risk and access to capital will only be gained by well thought out and planned concepts backed up with a strong business plan. Get Ready For Healthcare: Unless something changes with the new Congress, major changes in healthcare rules and regulations are coming. Some will start next year with a majority of changes happening in 2014. How you calculate your full time headcount will become of major importance. This may be the one aspect of your business that will have the biggest impact on your cost structure in the years to come. Can NRC Help You With Any Of The Above? National Restaurant Consultants, (NRC), is a world renowned leader in providing restaurateurs with assistance in resolving some of the most challenging aspects of their businesses. This includes refining or expanding concepts to take advantage of an ever changing market place. If you believe that you are not ready for any of the above changes occurring next year or need assistance in your operations, we would love to speak with you. Please call or send us an email and we will get you on the road to expanding your revenues and increasing your profits. David Kincheloe, President National Restaurant Consultants 4340 E. Kentucky Avenue, Suite 134 Denver, CO 80246, [email protected]

Restaurant News of the Rockies

Products & Services

7 Station POS System Touch Screen

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"Pikes Peak Community College Continued from page 6

and eventually accredited in 2005. All culinary students are encouraged to become members of the American Culinary Federation and attend all monthly meetings and a multitude of events. Each General Meeting welcomes a new vendor or guest speaker who bring live demonstrations, such as fruit & vegetable carving lessons, icecarving demonstrations, and each of which contribute to the finest of table presentations. Some of southern Colorado's finest chefs are Board Members and commit by mentoring students and other members. Student members of the local chapter have also formed a Junior Board of Directors showing dedication and commitment to the profession. The PPCC Culinary Club was "born" and each member dedicates their time to do Community Garden toil. The respect for fresh, organically grown produce not only is this economical but encourages future culinarians to be creative with different foods and learn new product preparation methods in the varied lab courses. Rob Hudson, Director of Culinary Arts, was selected by the American Culinary Federation, to participate in the "Let's Move" initiative, by Michelle Obama, at the White House in June of 2010. He said "One of our goals as chefs and culinarians is to work with local schools, and assist with menu development, educational classes for both children and parents, and to be a community resource". Promoting healthful diets and exercise is a main goal that we can all assist with. Children's health is at risk by high rates of obesity, among other premature onsets of disease. By having a garden on campus the program can train current students of the importance of eating and cooking healthy. PPCC culinary staff and students have been a constant in our community; supporting non-profit organizations in fundraising events and helping charity organizations, such as Salvation Army, Fort Carson family programs and the Urban League ­ to name a small few. Students are encouraged to volunteer and share their hard work and talents. The work is laborious and tiring, but the students and family volunteers are happy to be involved and are proud of their fine accomplishments. They feel strongly about their work and education and the importance of serving the community, is evident. The ultimate mission of the culinary arts program at PPCC and the goals of the ACF Pikes Peak chapter, are to... "Bring together Professionals from all areas of our industry, to be a positive force for our community, and to help support the continued education for the culinarians of today...and tomorrow".

Page 16

RESTAURANT NEWS OF THE ROCKIES

Dec. 2010 /Jan. 2011

International Food Service Executives Association (IFSEA) News In The Mountain States

Registration Opens For 110TH Annual International Food Service Executives Association (IFSEA) Conference & Trade Show (Denver, CO) ­ The International Food Service Executives Association (IFSEA) has opened registration for its 110th Annual Conference & Trade Show on March 31-April 3, 2011 in Schaumburg, Ill. at the Renaissance Schaumburg Hotel and Convention Center. Conference registration, schedules and hotel details are online at www.IFSEAConference.com . Western States IFSEA Happenings: Colorado Centennial Branch: A great Thanksgiving started on Saturday November 20, 2010 with over 40 members and volunteers from the Colorado Centennial Branch of the International Food Service Executives Association (IFSEA) that served a traditional Thanksgiving feast to residents of the Volunteers of America (VOA) Brandon House battered woman's shelter. The Colorado Branch has been providing this Thanksgiving meal to the residents of Brandon House for over 25 years. Special thanks to the many volunteers that attended this great event and to all of the folks that donated turkeys, pies, catering equipment, milk, juice, coffee, stuffing, gravy, mashed potatoes and rolls. Special note to Carol Greisen for all her continued commitment of time and resources for the wonderful gift bags that she has been providing for so many years to the residents and their children. Additionally thank you to Delores Mozer and her great team for their

The annual conference includes networking events, educational sessions, culinary demonstrations, Iron-Chef style culinary competition, keynote speakers, industry awards, student mentorships and the 2011 Joint Services Excellence in Food Service Awards for the Army, Navy, and Military Sealift Command. . Educational sessions and culinary demonstrations include Alcohol ServSafe, Cake Decorating, Fruit Carving, Plate Presentation Techniques, The Art of Tapas, Nutrition Trends, Saving Costs & Staying in Business, certification exams for IFSEA Certified Food Manager (CFM) and Certified Food Executive (CFE) and much more. IFSEA's Trade Show takes place at the conference on Friday, April 1, 2011 at 11 am. The Trade Show showcases more than 120 of the newest foods, products and services in the food service profession. The 2011 Joint Services Excellence in Food Service Awards honors the best food service operations in the Army, Navy and Military Sealift Command. The black-tie awards dinner is Saturday, April 2, 2011, and the keynote for the event is Edward Rensi, retired president/ CEO of McDonald's USA and owner of NASCAR's Team Rensi Motorsports. The 2011 Conference Bistro Challenge is an Iron-Chef style culinary competition where teams are given two hours to build and prepare a menu using several secret ingredients for a panel of chefs. Conference packages include all meals, networking events, awards dinners, education classes, trade show and the Bistro Challenge. IFSEA is a professional trade association with members worldwide from the food service and hospitality professions. Established in 1901, IFSEA is the hospitality industry's oldest association. Its mission is to enhance the careers of its members through food service certification, education, networking, student mentorships and community service. IFSEA has been a proud partner of the U.S. Military for more than 50 years. For more information on IFSEA, and for links to on-line 2011 conference registration and information please visit www.IFSEA.com. Edited by RNR from submission from IFSEA.

Renaissance Schaumburg Hotel & Convention Center

time and cash donations for Carol's gift bags. Finally a continued thank you to Chef Todd Story from the Arvada Center for making everything just right, and Rob Malky for last minute help. The Colorado Branch provided food to over 180 persons that enjoyed 10 turkey's, pounds of mashed potatoes and gravy, stuffing, cranberries, tamales, corn, green beans, pumpkin and apple pies, rolls, and of course the great holiday gift bags. Submitted to RNR by Richard Weil, CFE, Colorado IFSEA Colorado Holiday IFSEA Dinner At Strings Restaurant: A special holiday dinner meeting was held by the Colorado IFSEA Branch at

IFSEA Members and Volunteers at Brandon House

Strings Restaurant in the Uptown Denver District on December 6, 2010 to celebrate the year, exchange "White Elephant" gifts, and induct the new officers and board for 2011. Reno-Tahoe IFSEA Branch Party: The Reno-Tahoe, NV branch will hold its annual holiday party and silent auction on Tuesday, December 14, 2010 at the Circus Circus Hotel & Casino in Reno. A cocktail reception will kick off the event with networking and a silent auction at 6 pm, followed by dinner at 7 pm. For more information and to RSVP please contact Fred Wright at: [email protected] . Submitted to RNR from IFSEA.

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