The Voice of Indiana Hospitality

The Indiana Restaurant Association (IRA) says enough with the food recession blues - Fork the Recession and dine out!

2009-06-10T14:48:00.000-04:00

No matter your age, gender or financial status, nearly everyone is giving something up in an effort to cope with the recession. An overwhelming 82% said that dining out would be easy to abandon. Discounted menus at mid- to high-end restaurants suggest restaurateurs are finding ways to entice customers back.

According to the NRA, 75% of customers said they would support full service restaurants more frequently if they offered discounts for dining on less busy days of the week. In a Restaurants & Institutions 2009 New American Diner study, approximately half of Americans say they are taking advantage of restaurant coupons or special deals more often.Restaurants from quick-serve to fine dining are responding with discounts to lure diners. Local restaurants are following this trend by creating their own discounts on three course meals, multiple dinner deals, and beverage specials.

To assist consumers find specials, the Indiana Restaurant Association is helping restaurants spread the news about their specials by listing details on the IRA website and several social networking sites including Twitter and Facebook.

Lets face it, people need to eat, and sometimes we like to treat ourselves and eat something a little above and beyond the normal fare. Even in recessionary times, consumers can only hold off for so long before they eventually give in to at least SOME of lifes temptations and finer things.

A roundup of restaurant deals and discounts to court recession-weary consumers can be found at www.indianarestaurants.org/restaurantspecials.asp. Follow @INrestaurants on Twitter for the latest updates.

Mom’s the Word! Indiana Restaurants Offer Budget Saving Deals on Mother’s Day

2009-05-06T14:41:00.002-04:00

Making Mom feel special on Mother’s Day is a tradition that has been taking place for many years and Indiana Restaurant Association (IRA) members have taken the initiative to create special menus that will appeal to anyone who is looking to make Mom feel special on Mother’s Day weekend May 9-10, 2009 without breaking the bank.

The National Restaurant Association research shows that Mother’s Day is the single most popular day of the year to dine out, with nearly four out of 10 Americans (38 percent) doing so up from 30 percent in 1996.

Restaurants are taking extra steps in today’s economic conditions to provide Mothers with more value for their money. Here’s a sample of what just a few restaurants are dishing up for Mother’s Day Weekend:

Kelties Restaurant provides hands on training for families with children who need etiquette lessons. There will be Brunch with delectables such as egg dishes, fresh seasonal fruits, and homemade pastries desserts with our signature chicken strudel, fresh fish and beef tenderloin. A dinner buffet will be served with specialties such as shrimp scampi, blackened salmon, beef tenderloin and so much more.

Propylaeum has a vintage atmosphere and will provide a Brunch Buffet for $30.00 or $18.00 for children between 6 and 12. This extravagant buffet will included carved meats, salads and entrees, with appropriate side dishes and a dessert buffet.

Scotty’s Brewhouse will offer a free dessert for every mom and kids 12 and under eat free.

“We wanted to give something special to Mom’s, so not only are we giving a free dessert to every Mom; but, we have “sweetened” the deal by also giving a free scratch off lottery ticket,” said Scott Wise, President/CEO of Scotty’s Brewhouse. “We felt, with 5 restaurants and the hundreds of moms we will see, our chances of making a few lucky families leave with a full tummy and full pocket of cash, would be a great way to celebrate Mother’s Day.”

The Association’s Holiday Dining survey indicates that dining out on Mother’s Day is more common among larger households. Almost half (44 percent) of adults, in household consisting of three or more individuals, ate a Mothers Day meal at a restaurant last year, compared to about one-quarter (24 percent) of one person households.

Not only are restaurants providing special meals, hotels are also helping consumers save big on Mother’s day by providing affordable spa treatments and room specials.

West Baden Springs Hotel is offering a Mother's Day Hotel Package starting at $349, which includes an inclusive of a manicure, pedicure and breakfast in bed. Customers will get to enjoy luxuriously appointed rooms and rejuvenate in world-class spas.

French Lick Springs Hotel will offer a Mother's Day Hotel Package starting at $99. It includes an overnight stay and a deluxe continental breakfast for two the next morning.

To see the full list of restaurant specials visit http://www.indianarestaurants.org/mothersday.asp.

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The Indiana Restaurant Association (IRA) is a full-service membership association with more than 1,600 member restaurant properties and industry-related services companies. IRA provides member companies the best government and public relations program, member benefits, education, and information services. Member companies can be found online at http://www.indianarestaurants.org/.

Local Indiana Resource for Biodegradable Take-Out Containers?

2009-05-04T09:30:00.004-04:00

We recently received this question from a member restaurant and thought we'd share the answer!

I've spent the entire day researching biodegradable take out containers. Any ideas? Our rep claims there's no call for it "around here". Seems as though .25 each is the goin' rate on the Internet. Anything local? I just can't believe no one else wants them!

Well, search no more because Indiana Restaurant Association associate member, Acorn Distributors, carries a full line of green biodegradable foodservice products including take-out containers!

Acorn Distributors
Jennifer Rosenberg
5820 Fortune Circle West Drive
Indianapolis, IN 46241
Office 317.243.9234 Ext. 2044
toll free 800.783.2446
cell 317.339.3618
jrosenberg at acorndistributors dot com
www.acorndistributors.com

Sales Manager
Dan Bellman
317.243.9234 Ext. 2039
dbellman at acorndistributors dot com

Alcohol Tax Increase AND Hospitality Taxes Proposed to Fund CIB Operations

2009-03-31T09:59:00.001-04:00

An increase in hospitality taxes is now a real threat.

This Thursday, the Senate Appropriations Committee will be considering an amendment to HB 1604 which increases the excise tax on Alcohol by 100%, the food and beverage tax .25% and the innkeeper's tax 1% to help fund the Marion County Capital Improvement Board shortfall caused by the Pacers, Colts and Convention Center operating losses.

In and effort to gain support for the idea, the anticipated $42 million increase in alcohol taxes would be distributed statewide to cities and towns throughout Indiana on a population basis for economic development initiatives. Only Indianapolis' portion ($8 million annually) of this increase would go to the Marion County Capital Improvement Board.

Not only would this give Central Indiana the highest combined hospitality tax rate in the country, the increase in the alcohol tax would come at a time when the casual and fine dining segment are already struggling.

Any new funding for the CIB would have to be authorized by the Indiana General Assembly before they adjourn on April 29th. We only have a few days left to let our legislators know how we feel about this issue.

Please use our legislative action center at http://capwiz.com/la to contact your legislator to let them know how you feel. A typed or handwritten letter on your letterhead in your own words would be even better. Remember that you can contact your Senator and Representative where you live and where your business is located.

Ask your employees, suppliers, friends and customers to support your business by doing the same thing.

This is a true emergency. Please get started today - before it is too late.

Sincerely,

John Livengood
President

Click here for a list of legislators and their hometown numbers.

Click here to find your legislator.

Upcoming Hoosier Hospitality Conference Boasts New Topics and National Speakers

2009-03-06T11:11:00.007-05:00

Over 500 restaurateurs, hoteliers and tourism professionals will be “Creating Hoosier Hysteria in Hospitality” at the 2009 Hoosier Hospitality Conference (HHC) at the Crowne Plaza Hotel at Historic Union Station in Indianapolis on March 24 and March 25. This year's conference boasts exciting national speakers and hot new topics that are affecting the restaurant and hospitality industry today.

With more than 25 industry-focused educational sessions that focus on marketing, sustainability, technology, trends, and government relations, we can proudly say that HHC is Indiana's only all industry educational and networking conference for hospitality leaders.

During HHC 2009, special guests and industry experts will ignite excitement into the restaurant and hospitality industry. National speakers Chris Moyer, from the National Restaurant Association, and Costas Christ, from National Geographic Adventure, will give attendees the necessary knowledge to keep current with industry trends.

Other guest speakers will present topics such blogging, branding, marketing and technology. A silent auction will take place that will benefit the Association of Indiana Convention and Visitors Bureau scholarship program, and the Indiana Hospitality & Tourism Foundation to prepare high school students who want to enter the restaurant and hospitality industry.

HHC is brought to you by the Indiana Restaurant Association (IRA), the Indiana Hotel & Lodging Association (IHLA), the Association of Indiana Convention and Visitors Bureau (AICVB), and the Indiana Office of Tourism Development (IOTD).

View the full list of speakers, session information and register online at http://www.hoosierhospitalityconference.com/.

HB 1207

2009-02-27T15:06:00.001-05:00

The Indiana Restaurant Association is opposed to HB 1207 but we are not opposed to providing nutritional information to restaurant customers. We support federal legislation know as the LEAN Act that would provide a uniform set of rules nationwide. Most of our members that would be affected by HB 1207 are national companies or small businesses affiliated with a national brand and they need to have the same requirements for all of the states in which they do business. The LEAN Act would cover more Indiana restaurants than HB 1207, provide more flexibility in how the information is delivered, and give small businesses protection against frivolous lawsuits. We hope the Senate will not move HB 1207 forward but will instead support our efforts to pass federal legislation that achieves the same end.

John Livengood
President/CEO
Indiana Restaurant Association

Devour Downtown Focus on Channel 13

2009-01-19T16:05:00.004-05:00

McCormick & Schmick's own Scotty Kennedy talks to Channel 13 about the Indianapolis Downtown Restaurant & Hospitality Association's exciting event Devour Downtown Winterfest taking place January 19-31, 2009!

Follow Devour Downtown on Twitter

Become a Fan on Facebook

Join the Email List

Indianapolis Chef Regina Mehallick Publishes First Cookbook

2008-12-15T09:22:00.004-05:00

Since 2001, Chef Regina Mehallick has been garnering praise and shaping Indianapolis' culinary landscape from her restaurant kitchen at R bistro.

Just in time for the holidays, Regina has gathered 52 of her favorite recipes in her first cookbook, Regina's Seasonal Table: Recipes to Savor Throughout the Year.

Like at R bistro, Regina's Seasonal Table focuses on Midwestern USA's bounty and recognizes the joys of eating seasonally. The 124-page book includes more than 100 beautiful photos and four seasons' worth of good eating geared toward the home cook. Recipes include Indiana watermelon with prosciutto de Parma and Gorgonzola; Seared beef tenderloin bruschetta with roasted peppers and red onions on Asiago bread and arugula salad; and Ruby red trout with wild rice succotash and Pernod sauce.

You can pick up a copy of the cookbook at R Bistro or call 317-423-0312 to place an order and have it mailed to you!

Deceptive Letters Circulating to Indiana Businesses

2008-12-04T13:39:00.003-05:00

A letter mailed to Indiana businesses, that would appear to come from an official government source, should be ignored. Indiana Secretary of State Todd Rokita announced today the letter is deceptive and does not come from his Business Services Division. Secretary Rokita and his staff are working with federal law enforcement to determine who is responsible for these letters and ensure they are stopped.

The letter has been received by at least one restaurant corporation that reported it to the Indiana Restaurant Association.

The letter solicits a $125 annual fee and claims it will be used for record keeping and processing of a company's annual minutes. It gives the appearance of coming from a legitimate government agency and cites fictitious state law. It also includes a "return by" date. The return address on some of the recent letters mailed to Indiana businesses goes to a box at a Mailboxes, Etc. store close to the Indiana Statehouse in Indianapolis.

"I will not tolerate an attack of this nature against businesses in Indiana," said Secretary Rokita. "My office has actively engaged the U.S. postal inspector who has jurisdiction in this case and will advocate aggressively for Indiana's businesses, large and small."

Secretary Rokita is concerned businesses may be confused and believe responding to the letter takes the place of business entity reporting that is legitimately required by state law. Businesses operating in Indiana can now securely submit these reports online through the INBiz portal found on the Secretary of State's Web page, www.in.gov/sos/business.

Businesses wishing to check the validity of any mailing from Indiana's Business Services Division or any division of the Office of the Indiana Secretary of State should contact the Business Services Division Help Line at (317) 232-6576.

Scams Hitting Indy Restaurants

2008-12-02T12:59:00.002-05:00

Jeff Wright from Agio has sent us news that the old “Dry Cleaning Scam” is circulating again. The receipts are copies, but look more sophisticated than previous versions of the scam. This version is from Henderson Nevada and was actually sent via mail which is considered a federal offense.

If you receive such a scam via mail send along with the envelope to:
Fraud Inspector
7188 Lakeview Parkway West Drive
Indianapolis, IN 46268

This follows a recent scam where a man using a chef's jacket and business cards managed to eat and drink at a number of area restaurants using the name of the chef at Rick’s Boatyard Café.

Mike Hibbeln is the executive chef at Rick's Boatyard Cafe. He first learned there was a problem from a worker at Jillian's downtown. She said a man came in wearing a chef's jacket and ran up a $60 tab and said Hibbeln would take care of it.

Hibbeln said the man calls himself "Bill Matthews" and is using Hibbeln's business cards to further his scam. The man actually picked up the business cards from a display at Rick's Boatyard.

"From most people who've called, he uses the same deal. He tells them ‘This is the guy I work for. I need to go pick him up at the airport. I locked my keys in my car, I need $75 to get a locksmith so I can get in my car and pick up my chef.' And people are giving him like anywhere from $20, $30, $40," said Hibbeln.

Hibbeln said he also heard from a couple who Matthews had approached out in front of the Conrad Hotel, but they were smart enough not to take him up on his offer of a free meal. Hibbeln says he's hearing from callers that the scammer is a white man about 6'3" with medium-length black hair.

Anyone with information regarding the case should call metro police at 327-6621.

Adopting a policy to handle customer complaints at the time they occur can eliminate most problems while identifying those people who have truthful claims. Have documentation such as a daily journal or incident log where management records potential customer problems including date, time, table location, server, customer name and a description of the incident, even if the customer insists everything is taken care of satisfactorily. Once you have the journal and your staff is trained on its use, adopt a policy of only addressing customer complaints that are logged in the journal.

For more information please contact Debbie Scott at the Indiana Restaurant Association office, 317-673-4211 or email dscott at lmvconsulting.com.

OpenTable iPhone App

2008-11-27T08:28:00.000-05:00

OpenTable, the leading supplier of reservation, table management and guest management software for restaurants is stepping out in a big way with the revealing of their new iPhone App. It's free and is said to be even better than the website, because it utilizes the iPhone's GPS and tells you the nearest 20 restaurants!

Read it first on Geek Sugar

Texting, Tweeting, Wikis...What??

2008-11-26T09:17:00.000-05:00

The Millennial workforce making you feel behind the times with their talk of texting, tweeting, wikis and blogs? A recent article, How Not To Act Your Age, at CNNMoney.com gives you all the low-down you need to avoid looking old at the office.

Yelp Snapsot

2008-11-25T09:07:00.000-05:00

Puts things into perspective. Yelp, being only 4 years old, is definitely something to take note of...especially for restaurants, who compose 34% of the reviews on the site. On the bright side 4-star and 5-star reviews top the chart for the most kinds of reviews made on yelp - a lot less bad mouthing and a lot more good word-of-mouth publicity!

Other interesting stats in the chart pictured above: 4 million reviews, with 34% restaurants, 23% shopping, 8% beauty and fitness, etc. Users are 51% male and 49% female, and 65% have a college degree.

Tech Crunch shares this and more info about Yelp in light of the recent Citysearch beta launch.

Downtown Indianapolis Restaurants Open For Thanksgiving

2008-11-24T08:58:00.001-05:00

Thanksgiving is the time of year to gather around friends and family to enjoy good company and great food. This year, Downtown Indianapolis, Inc has compiled a list of the area's wonderful restaurants that are open on the Thanksgiving holiday.

Industry of the American Dream

2008-11-21T13:13:00.004-05:00

The National Restaurant Association is looking for the next face of diversity for their 2009 Faces of Diversity Awards. This exemplary award, created by the NRA and PepsiCo Foodservice, celebrates individuals in the restaurant industry who are living the American dream.

The 2009 Faces of Diversity Awards application is now available.
Apply online or download the PDF application now! [3.3 MB PDF]

Check out the 2008 American Dream Award Winners:

Eddie Flores

Henry Garcia

Nicole Jackson

View more winner videos and more online at http://www.youtube.com/restaurantdotorg.

Delicious Revolution: Are You Going?

2008-11-10T11:36:00.006-05:00

Photo by Thomas Heinser

When & Where: Tuesday, Dec 2 at 6:30 pm/Tobias Theater at the IMA (Sold out)
World-class chef, "eat local" advocate, and food educator Alice Waters visits the Indianapolis Museum of Art to ignite a conversation about learning, creative living, health, and sustainability. As the founder of the Edible Schoolyard garden project in which students grow and prepare their own food, Waters shares her vision for “a revolution in public education…When sustainability becomes the lens through which they see the world.” Savor Alice’s message of the pleasure, beauty, and power of food. Before and after the talk, browse informational booths and enjoy tastes of local food provided by the students of Ivy Tech Community College. Certification Renewal Credit Eligible

This event is sold out. Call 317-955-2339 to be placed on a waiting list. If tickets become available Monday, December 1, those on the waiting list will be contacted in the order received.

Learn more about Alice Waters
Learn more about Delicious Revolution

______________________________________________

Tickets are sold out! So tell us, are you one of those lucky ticket holders?? And what do you hope to learn from going?

Fish for Fishburn Event Today

2008-11-07T10:07:00.005-05:00

Debra Scott, Executive Vice President of the Indianapolis Downtown Restaurant & Hospitality Association (IDRHA) speaks to Wish-TV Channel 8 about the chapter's fundraising event taking place today!

What Restaurants are Doing to Conserve

2008-11-07T09:37:00.007-05:00

The National Restaurant Association's Conserve environmental initiative is designed to initiate and inspire actions that improve a company's bottom line, but also are good for people and the planet. Conserve explores conservation efforts being adopted by restaurants around the nation and offers suggestions and resources to help you reduce the cost of running your operation -- both to your bottom line and the environment.

The NRA Conserve: Solutions for Sustainability website hosts everything from resources, success stories, tips and tools to an overview of environmental issues, webinars, and upcoming event information.

An excellent resource for the restaurant industry!

Indianapolis Restaurants Get Fishy For a Good Cause

2008-11-06T06:14:00.000-05:00

THE INDIANAPOLIS DOWNTOWN RESTAURANT AND HOSPITALITY ASSOCIATION (IDRHA) ANNOUNCES “FISH FOR FISHBURN” NIGHT AT NUMEROUS RESTAURANTS IN DOWNTOWN INDIANAPOLIS FRIDAY, NOVEMBER 7, 2008 TO BENEFIT WOUNDED IMPD OFFICER JASON FISHBURN

INDIANAPOLIS, IND. – Officer Jason “Fish” Fishburn was seriously injured on July 10, 2008 while attempting to arrest a homicide suspect. Jason survived, but his wounds will require expensive long-term rehabilitation.

“The members of the Indianapolis Downtown Restaurant and Hospitality Association are pleased to host this fund raising event for one of our local heroes," said Debra Scott of IDRHA.
“Officer Fishburn represents what is best in our community and he deserves our community’s best effort in supporting him.”

Participating restaurants will display green “Fish for Fishburn” signs this week and patrons will receive check presenters informing them that proceeds from certain seafood items on the menu will go to the Jason Fishburn Fund.

“The level of support and volunteerism for Jason by our community has been wonderful,” said Danny Overley, President of the Professional Police Officers Credit Union, which manages the Jason Fishburn Fund. “Having the local restaurant industry come together for one of our officers means so much to Jason and his family and is inspiring to his extended law enforcement family.”

Participating restaurants to date include:

120 West Market Fresh Grille
120 West Market St.
Reservations: 317.972.0600
Website

Agio's
635 Massachusetts Ave.
Reservations: 317.488.0359
Website

Dunaway's
351 South East St.
Reservations: 317.638.7663
Website

Elbow Room
605 N Pennsylvania St.
Reservations: 317.635.3354
Website

Harry & Izzy's
153 S. Illinois St.
Reservations: 317.635.9594
Website

J Gumbo's
15 East Maryland St.
Reservations: 317.522.2666
Website

McCormick & Schmicks
110 North Illinois St.
Reservations: 317.631.9500
Website

Mo's
47 S. Pennsylvania St.
Reservations: 317.636.5418
Website

Oceanaire
30 South Meridian St.
Reservations: 317.955.2277
Website

One South (Hyatt)
One S. Capitol Ave.
Reservations: 317.632.1234
Website

Palomino
49 West Maryland St.
Reservations: 317.974.0400
Website

Pullman Restaurant
123 W. Louisiana St.
Phone: 317-236-7465
Website

Shula's Steak House
50 South Capitol Avenue
Reservations: 317.231.3900
Website

Slippery Noodle Inn
372 South Meridian St.
Reservations: 317.631.6974
Website

St. Elmo Steak House
127 S. Illinois Street
Reservations: 317.635.0636
Website

Basey's Downtown
419 S. West St.
Reservations:317.637.4514
Website

Yat's
1280 US Highway 31 N. Greenwood
Reservations: 317.865.9971

5363 N. College Ave.
Reservations: 317.253.8817
Website

Qdoba
9 N. Meridian St.
317.822.0386

907 Indiana Ave.
317.423.3932
Website

Cash donations to the Jason Fishburn Fund may be sent to:
PPOCUATTN: Jason Fishburn Fund
1502 E. Washington Street
Indianapolis, IN 46201

NRA Conserve & Eco-Story Hosting Lighting Webinar

2008-11-05T15:01:00.004-05:00

Webinar: Focus on Lighting – From CFLs to LEDs and Beyond

When: Thursday, November 13, 2008 2:00 pm Eastern Standard Time

Panelist(s) Info:
Richard Young, Food Service Technology Center
Mark Shoemaker, Eco-Story
Scott Shippey, Chipotle

Duration: 1 hour

Description: Richard Young of the Food Service Technology Center is back following Conserve’s first webinar and education session at NRA Show 2008, “5 Things an Operator Must Know About Energy Efficiency,” to present the benefits of selecting the right energy-efficient lighting for your restaurant. Innovations in lighting technology are continually introduced and it can be hard to keep up, but Mark Shoemaker of Eco-Story will explain the finer points of new lighting technologies and will give us peek into the future of lighting for the restaurant industry. In addition, Scott Shippey will anchor this webinar by sharing results from Chipotle’s new lighting initiative.

This webinar is brought to you by NRA Conserve and Eco-Story.

Links

2008-10-31T14:35:00.004-04:00

A few things of note out in the blog world as of lately:

NRN's The Scoop Latest Post on Politics - McCain vs. Obama?

It's Time to "Fall" Back with the End of Daylight Savings Time. More info here.

In Need of a Social Media Handyman?

Joel Cohen's Restaurant Marketing Blog

The Power of the Consumer Using Social Media

eWireless is making sure Indianapolis is connected!

2008-10-22T14:02:00.006-04:00

eWireless's new interactive hotspot map really puts it all into perspective by pinpointing for consumers who in Indianapolis has a free eWireless connection and how to get there.

With the growing usage of Internet applications, like many of the ones we've talked about on this blog - Yelp, Fohboh and many others) and the need for reliable telecommunications, the Indiana Restaurant Association has teamed with eWireless to provide cost effective telecommunications solutions to our members. eWireless can customize the right solutions for each customer from Internet including WiFi Hot Spots, Phones, Email, Web Hosting, and remote data backup.

Not a hotspot for your customers yet or not sure how becoming one will help your bottom line? Contact Henry Kurkowski at 317.536.0400.

Visit http://www.ewireless.com/ for more information!

Be In the Know: Consumers Using Restaurants Differently

2008-10-15T07:35:00.001-04:00

Read a great article today in QSRMagazine.com about how Consumers are Using Restaurants Differently.

Check out the report by Harry Balzer, a nationally recognized food industry expert, on Eating Patterns In America from NPD and let me know what you think of the emerging trend. Has it effected your establishment? Is it an issue at all?

Give A Voice To Your Industry - Join FohBoh!

2008-09-05T11:13:00.000-04:00

What is FohBoh? Sounds like a crazy made up word, doesn't it? Well, according to their website
FohBoh is the first, leading social-business network for the global restaurant industry.

I am sure most of you have heard of LinkedIn. Now think LinkedIn, but specifically for YOUR industry. That is what FohBoh is all about.

Now back to the funny sounding name.
FohBoh is short for Front of the House, Back of the House (in industry parlance), and is unlike consumer driven review sites like Yelp. Fohboh is the first and leading B2B social-business network for insiders of the enormous, worldwide restaurant industry. In just six month since their launch on January 1, 2008, they've grown to over 7,000 members from 75 countries and are continuing to grow rapidly.

Not convinced?
Ok, well lets look at what FohBoh’s mission is as outlined by their website:
"...to build the world’s largest and most vibrant online restaurant industry community to help you, their members, succeed. They want to create a superior environment (both online and off) where people can come together to share ideas, get feedback, make friends and new business connections, learn and do business. The industry has long needed a central water cooler. FohBoh is a powerful tool that gives you a voice in the global restaurant industry. They are passionate about creating a fabulous community that engages you, educates you, and helps you in your business. "

So join the conversation! See what others have to say and give a voice to your industry.

Still not convinced? Let's look at who joins FohBoh.
Servers and CEOs, cooks and chefs, managers and executives, bartenders, commercial Real Estate developers and brokers, architects, designers, lawyers, accountants, food and beverage vendors, wineries, boutique produce growers, bakers, consultants, concept developers, investors, lenders, owners, franchisees, franchisers, operators, manufacturers, and more.

It's a big universe!

The Power of Social Networking
I know you've heard the buzz. None of it is going away anytime soon and it isn't just all fun and games. Social networking has exploded in recent years as more people have access to the Internet, technology to access it fall and sites like MySpace and FaceBook have paved the way as horizontal, generic networks. Social networking continues to evolve. It’s Time for Restaurants to Better Utilize Internet Technology Every day, millions of meals are prepared and served to hungry customers eager to evaluate performance, write and post reviews online. Too often, restaurateurs leave it up to restaurant reviewers and web sites like Yelp to drive traffic to their establishments. Restaurants have been at the mercy of reviewers. It’s time to take control and manage your destiny. Promote, blog, add value, learn, teach and grow.

Excerpts from Fohboh's About Us page

IRA Website Now Features Indiana Industry News Feed

2008-09-03T15:10:00.000-04:00

For the latest developments about INDIANA restaurants and local industry new, check out the newest feature on the Indiana Restaurant Association's website - a news feed, powered by NewspaperClips.com, on our home page features industry specific news stories from Indiana media outlets.

Go to www.indianarestaurants.org and stay in the know!

10 Things I Learned at the BlogIndiana Conference 2008

2008-08-27T13:29:00.001-04:00

I was able to attend the BlogIndiana Conference a few weekends ago! Had a great time meeting and greeting with local Indiana bloggers both big and small. Also learned A LOT from the many great speakers. The conference was the weekend of August 15th, but we just went over so much content in those 2 days that it has taken me this long to let it all sink in (if that tells you at all how great it truly was!).

Here is a rundown of the things that I will be ruminating over now that I've had time to let it sink in:

What Makes a Great Corporate Blog by Douglas Karr
Doug writes a great Marketing Technology blog that focuses on marketing, social media, development, and wordpress. He talked about so many great key points when it comes to blogging. Here are just a few:

Being transparent
Being consistent
Having and maintaining momentum
Coordinating your blog with existing email communications, etc
Having a purpose for your blog

I am very excited to start looking at how to implement these tips into our new blog.

He also talked briefly about the future of the web (very exciting!)- Web 3.0 which involves micro networks. I can definitely see the web evolving in that direction - especially with the emergence of micro networks such as Smaller Indiana and FohBoh (both of which you should check out if you a.) live and work in Indiana and b.) if you work in the restaurant and hospitality industry.) Micro networks are a great way for industries and communities to connect with each other - sharing news and resources.

Corporate Blogging 101 by Krista Neher
Krista talked about how blogging is a relationship and not a one night stand. What a way to put it! However, that concept is exactly what we are trying to accomplish with this blog. We want to create a relationship with our members beyond our website, newsletters, and events - to get to know us here at the Indiana Restaurant Association and what all we do. We shouldn't just post about upcoming events, we want to create a conversation. We hope to learn how we can grow and better our association so that we can become an even greater resource and benefit to our members. We want to know what is on the minds of our members, not just what we already hear about in the news and at meetings, because that just scratches the surface.

So here are a few key items I gleaned from the great information Krista gave us that day:

Writing content that matters
Building a PLAN
Understanding expectations of a blog
Aligning objectives upfront
Being purposeful with posts

Wow! And that was just two of the sessions! Lots of great information was given out that weekend - kudos to Shawn Plew and Noah Coffey for putting together such a great conference (the first of it's kind in Indiana!).

Members In the News August 2008

2008-08-26T10:45:00.000-04:00

What makes our association great is our members! Not only are our members leaders in their industry, they also take a forefront role in their community. Check out just a few of our amazing members who are making the news and a difference!

Ray Kavanaugh Honored
At the annual Salute to Excellence Awards Gala in Chicago, Ray Kavanaugh, IRA Board Member and Chair of the Purdue University HTM Department was recognized for his service to the industry. The 2008 Michael E. Hurst Lifetime of Achievement in Education Award was presented to Raphael R. Kavanaugh, Ed.D., FMP, professor and department head, Purdue University. One of the highest honors in hospitality education, this award is presented to a current or retired post secondary and/or graduate professor or administrator who has dedicated his or her career to academic instruction in the field of hospitality, culinary or foodservice management.

IRA Members at Cooking for Cause Competition
Congratulations to chef Greg Hardesty, recently of Elements, winner of the first annual Cooking for a Cause competition to benefit Lungs for Life at The Chef's Academy downtown. Hardesty's straightforward but pristine preparations of the secret ingredient, Viking lamb-such as a silky lamb carpaccio with heirloom tomato salad, a lamb pho, and lamb on a bed of spring vegetables-nosed out the celebrity competition. That included Ryan T. Nelson of The Oceanaire Seafood Room, Neal Brown of L'Explorateur, Jason Alexander of The Chef's Academy, and last-minute substitute competitors Tommy Thompson of Fireside Brewhouse and Brandon Hamilton of Traders Point Cafe, filling in for Eli Anderson of H20 Restaurant and Sushi and Dave Tallent of Bloomington's Restaurant Tallent, who were unable to attend because of recent flooding.

D'vine Goes Green
Locally owned D'vine, A Wine Bar is going green with its newly established ECO-VINO Thursdays, a weekly event that focuses on organic, bio-dynamic and sustainable agriculture wines paired with organic food and live entertainment.The wine bar is also trying to lessen its environmental and carbon footprint: menus are printed on recycled enviro-copy paper (with the previous week's menu on the back), bottled water is no longer served, and all bottles are recycled.

The Oceanaire Seafood Room Receives DiRoNA Recognition
The Distinguished Restaurants of North America (DiRoNA) recognized The Oceanaire Seafood Room as a distinguished DiRoNA fine dining restaurant. The DiRoNA certification is one of the highest honors to be achieved in the dining and hospitality communities.
Read more...

Indy Chipotles turn to Hoosier chicken
Chipotle Mexican Grill says it will serve Indiana-raised chicken in its restaurants in Indianapolis. The Colorado-based restaurant chain has contracted with Miller Amish Country Poultry in Goshen to supply naturally raised chicken to Chipotle. Miller Amish hatches chickens in Goshen that are raised on Amish farms in the area.

IRA Member Featured in Entrepreneur Magazine
Who's Counting? Full of ideas? Create multiple businesses while still in school. Here's how.
By Nichole L. Torres Entrepreneur Magazine - June 2008
If you're young and full of the energy it takes to start a business while still in college, why not start two--or even three? That's exactly what 21-year-old Jeremy Clarke did. He started his first business, a website design company called Vortex Web Solutions, while still in high school. After starting college at Rose-Hulman Institute of Technology in 2006, he launched SharperResults.com, a web resource used as an assessment tool in classrooms and in homes. And last year, he launched IndyDining.com, a directory of Indianapolis restaurants that includes menus, coupons and reviews.
Read more...

Play Golf AND Support Your Industry

2008-08-20T15:23:00.008-04:00

GOLDEN DOME GOLF CLASSIC
A Benefit for the NRA PAC & SAFE FUND

WHEN: Tuesday, Sept. 9, 2008, Noon Shotgun Start
WHERE: Warren Golf Course, University of Notre Dame View Map
Click here to download a registration form!

Schedule & Details:
Registration - 10 a.m.
Dinner and prizes immediately after play
4-person scramble format

Cost per golfer is $150*(includes green fees, cart, gift bag, lunch, dinner and drinks)

(*Registration discounted to $125 if you pay with a personal check or credit card made out to the NRA PAC)

Contributions to NRA-PAC are not tax deductible for federal income tax purposes. Contributions to NRA-PAC are for political purposes. All contributions to NRA-PAC are voluntary. You may refuse to contribute without reprisal. The proposed contribution amounts are merely suggestions; you may choose to contribute more or less or not at all. The NRA will not favor or disadvantage anyone by reason of the amount contributed or the decision not to contribute. Federal law requires political committees to report the name, address, occupation, and name of employer for each individual whose contributions aggregate in excess of $200 in a calendar year. Federal law prohibits corporate contributions.Contributions to the SAFE Fund are not deductible as charitable contributions. However, they may be deductible under other provisions of the tax code. Please check with your tax counsel.

Advance Purchase Raffle Contest/Package
Buy a Raffle/Contest Package before the event and save $40

Package includes:

2 mulligans for each member of your team

An armstretch of raffle tickets for each member of your team

1 string for the "string game"

$100 advance purchase

$140 day of event
Limit: One per team

Become A Sponsor!
Call Stephanie Higgins at 317.673.4211 or email for sponsorship opportunities!

Take the Bartender's Challenge!

2008-08-18T16:18:00.004-04:00

(Image from ServSafe Alcohol)

Check out ServSafe Alcohol's newest training tool - The Bartending Challenge and see how you measure up!

A Must See NRA Video!

2008-08-14T11:28:00.004-04:00

Inspirational 6-minute video put together by the National Restaurant Association tributing what restaurants do for our country — their impact on their employees, on careers, on communities and on the nation's economy. Great to show to staff teams, business colleagues, community groups and others.

We watched this at our recent IRA Annual Meeting - it is very good!

Download the QuickTime movie here (approximately 100 MB).

Or order your copy on DVD today.

NRA Emergency Preparedness Webinar: August 12th at 2PM

2008-08-08T10:26:00.003-04:00

The NRA is hosting an 1 hour webinar Tuesday of next week. The webinar's focus is on: Bringing Emergency Preparedness to Communities. Here is a brief description from their website.

An emergency can occur any time. It could be an auto accident, fire, disease outbreak or a major natural disaster. Restaurants must prepare for potential emergencies, especially since their communities often rely on them as a food source in times of crisis. Discover what you need to do with resources from the American Dietetic Association. The association recently completed a year-long initiative that resulted in the creation of an Emergency Preparedness Task Force. The task force addresses ADA members’ needs and provides resources. Find out how the ADA and the National Restaurant Association Quality Assurance Study Group are working together to help restaurants and their communities prepare for disasters.

Date & time: Tuesday, August 12, 2008 2:00 pm

Speaker:
Laura A. McNally, team leader, state and local initiatives, U.S. Public Health Service

TO REGISTER: Go to the NRA website at http://restaurant.org/events/webinars

IRA Legend Awards: Celebrating Our Leaders

2008-07-30T10:29:00.001-04:00

Photograph from the IRA Archives

We know it’s hard to always travel to central Indiana, and we want to make sure we reach all our members to let them know how much we appreciate them. Throughout our year-long 75th Anniversary celebration we will be traveling throughout the state. After kicking off the year at our golf outing, the Indiana Restaurant Association is now bringing the Annual Meeting to northern Indiana.

Check our website for the celebration schedule.

Legend Awards
At each event we will be giving special recognition to members for their long time commitment to the Indiana Restaurant Association – the people who helped organize and build the foundation for the IRA, and continue to support the industry through their participation.

Do you have employees that have been with you for 20 years or more? As part of our 75th Anniversary, the Indiana Restaurant Association has launched an exciting new program to recognize the long-term dedication of employees who make up the backbone of our industry – the Indiana Restaurant Legends Award!

To qualify for the Indiana Restaurant Legends Award, an employee must:
1. Be nominated by an IRA member.
2. Have worked at the member restaurant for at least 20 years.
3. Personify exemplary service and dedication.

An attractive certificate acknowledging the award will be designed for the employee. Another certificate will be framed and presented to the restaurant owner to be displayed proudly on the premises. Press releases will be issued to the local news media highlighting the remarkable service of the Indiana Restaurant Legend in his or her area.

We encourage members who employ an Indiana Restaurant Legend, or know of one in their area, to apply today. Together, we can spread the word about those outstanding examples of service and dedication in our midst.

For more information contact Debbie Scott: dscott at lmvconsulting dot com or call 317.673.4211

Getting Ready for Golf!

2008-07-29T13:26:00.004-04:00

No time for a great post today (or tomorrow either to be honest) - we are getting ready for our golf outing! Here in the Marketing/Commmunications Department there are awards to assemble, banners to pick up, rule sheets to print and Stephanie,our Director of Events, is hard at work organizing all the players into teams and printing name badges and door prize tickets - we busy, busy, busy.

Though I thought I would leave you with this great photo of last year's 1st place winners.

CRM and Web 2.0: What are you customers saying?

2008-07-28T09:14:00.001-04:00

In today's Internet age, consumers are given more and a more of a voice. With the development of Web 2.0 (blogs, social networks, forums, i.e. user-generated content) businesses can no longer overlook the power of the people as a small blip on the radar. According to the NY Times Article about Yelp - 2.5% of all Internet users visted Yelp in March alone and, with 2.6 million reviews on the site, they pack a powerful punch. And yet, they aren't the only review site out there. With statistics like that no one can argue that media is shifting. Consumers are listening more and more to each other than to what the advertisements are telling them.

Do you know what your customers are saying about your establishment? Now is the time to find out! An easy way to get a glimpse about what dirt is out there, or who's singing your praises, is perform a simple internet search on your establishment. Be sure to also do a blog search - which will specifically search blog results based on your query - you can do so from here using Google.

Don't have time to pore through the search engine results? Start a free Google Alert for your restaurant. Google Alerts are email updates of the latest relevant Google results (web, news, blogs, etc.) based on your choice of query or topic. It's easy, free and delivered straight to your inbox either daily, weekly or as it happens - your choice and you can stop or change the service at anytime.

To help you along your way here's a list of review sites to check out:

Yelp

Chowhound

Trip Advisor

City Search

Urban Review

Boo Rah

Menu Network

Foodie View

Yahoo Travel

Urban Spoon

-----------------------------------------

Read more on CRM & Web 2.0:

-----------------------------------------

NY Times Article: "The Coffee Was Lousy. The Wait Was Long."

Judy Asman, Food Industry Consultant: Other Games in Town Besides Yelp

San Francisco Business Times: Restaurants learn to Yelp

FohBoh Article by Judy Asman: Yelp Shocker

DestinationCRM.com: CRM Where You Least Expect It

OpenTable.com Press Release: MATTERS OF TASTE

IRA Historic Photo Archives

2008-07-25T16:03:00.001-04:00

In light of our 75th Anniversary, we have been dusting off the records and peeking into the past. During our search we found a box full of black and white photographs dating as far back as 1933 - our founding date!

I could spend all day looking through these pictures.

Here's a few we've unearthed, just so you know what I mean!

(Image reads: "Group of Indiana State Restaurant Men - 1933" and looks like it was a newspaper clipping pasted onto a whiteboard)

Now, we need to set to work on digitally archiving and safely storing these great photographs so they can continue to live on.

2008 IRA Annual Meeting & 75th Anniversary Reception

2008-07-24T18:41:00.000-04:00

The Indiana Restaurant Association is gathering up it's members to recap the 2007 year by reviewing the triumphs, struggles, and issues we faced as an industry.

Not only will we be looking back at what was 2007, but we will be looking at what we can do for the future ahead of us. And that's not all! We will also be looking ahead at our year-long 75th Anniversary celebration's many upcoming events (more info to follow).

As part of our 75th Anniversary, the Indiana Restaurant Association has launched an exciting new program to recognize the long-term dedication of employees who make up the backbone of our industry – the Indiana Restaurant Legends Award! More info to come!

2008 IRA Annual Meeting & 75th Anniversary Reception

WHEN:
Tuesday, August 12th, 2008
6:30 p.m. - 7:30 P.M. Meeting
7:30 P.M. - 9:00 P.m. Reception

WHERE:
Blue Chip Casino Hotel
2 Easy St., Michigan City, IN 46360

For more information call 317.673.4211 or email us info@indianarestaurants.org.

Indianapolis Hospitality Job Fair July 23rd

2008-07-22T11:30:00.000-04:00

The Indiana Restaurant Association has partnered with the Employment Guide and the Indiana Hotel & Lodging Association for a Hospitality Job Fair scheduled for July 23rd at the Crowne Plaza Hotel.

This is a great opportunity to seek potential employees in the Indianapolis area. This event is being marketed to the Employment Guide's 20,000 person email address distribution list as well as through their magazines and other communication avenues.

For more information contact:
Donna Johnson
donna.johnson@employmentguide.com

Download more information:
Packages
Commitment Form

Celebrating 75 Years With A New Name & A Great Game of Golf!

2008-07-21T15:26:00.000-04:00

Yes, I know. We have neglected our blog for quite some time. Lots have been going on around here, from office remodeling to name changes - quite a bit to keep us busy.

But now that we are back, let me share with you some exciting news here at the Indiana Restaurant Association.

Not only do we have our name change (from the lengthy Restaurant & Hospitality Association of Indiana [RHAI] to the original Indiana Restaurant Association [IRA]) - but we are also celebrating our 75th Anniversary!

Many great events are underway to celebrate this great milestone.

And it's not too late to join us as we kick-off IRA's 75th Anniversary year with the first of many year-long activities!

Indiana Restaurant Association 2008 Annual Golf Outing

When: Wednesday, July 30, 2008 Noon - Shotgun Start

Where: Pebble Brook Golf Course Noblesville, IN - View Map

Click here to register online!

Who else knows how to have as much fun as those in the hospitality industry?