TOPEKA, Kan. –Jan. 15, 2025- The KansasRestaurant and Hospitality Association (KRHA) to hostthe Legislative Affairs Conference in Topeka, Kansas.

KRHA hosts the Legislative Affairs Conference which includes the Taste of Kansas Luncheon, Annual Member Meeting, and more.

This Wednesday, Kansas Legislators are invited to nearby Cyrus Hotel to enjoy “The Taste of Kansas” luncheon. KRHA members will be providing a fabulous array offood and beverage for lunch. After greeting legislators, KRHAwill hold their 2025 Annual Member Meeting to elect new board chair, Jen Ray, owner and operator of The Monarch, Wichita. The eventincludesa discussion with KRHA Lobbyist and Attorney at Law, Scott Schneider from Schneider Law Firm. Additionally, KRHA welcomes featured guest Jeremy Hill the Regional Executive and Vice President of the Federal Reserve Bank of Kansas City.

Hospitality Night Out & Stars of the Industry Awards

LAWRENCE, Kan. – Sept. 25, 2025, at Abe & Jake’s Landing in Lawrence, Kan., The Kansas Restaurant and Hospitality Association (KRHA) hosted industry professionals at the annual Hospitality Night Out celebration and fundraiser.  

Hospitality Night Out is a fundraiser for the KRHA Educational Foundation. Founded in 1995, the mission of the KRHA Educational Foundation is committed to educate and grow a qualified workforce and enrich our current industry.  From helping high school students get started on a restaurant career, to industry training and development. The workforce is our purpose and our passion.

Attendees embraced the Mardi Gras on Mass theme which was complimentary to the unique vibe of Abe & Jake’s Landing. Appetizers were sponsored by Scavuzzo’s Foodservice and prepared by local chefs Brian Hill and Will Soo from Lucky Sebs and Chef Jason Burris from 6 Mile Chophouse & Tavern. 17 ProStart students from Eudora DeSoto High School and Olathe Advanced Technical Center set and cleared tables, served apps and a plated meal. The event included beer tasting provided by Radius Brewing Co of Emporia and Walnut River Brewing Co of El Dorado. Vinzant provided a wine tasting, and BMI sponsored a performance by Chris Thomas King, a Louisiana authentic folk-blues guitarist. 

The Stars of the Industry Awards consisted of ten categories honoring those in the hospitality industry who work to provide high-quality food and hospitality services in the state of Kansas. Each category accepted nominees, and votes were tallied for the winners.

Categories and Winners

Hall of Fame - presented by Trusted Table

Inductee is Ron Oberg – Epoch Development of Wichita

Restaurateur of the Year – presented by Ben E. Keith

Award recipients are Penny and Douglas Mufuka – Bamboo Penny’s of Leawood

Hotelier of the Year – presented by American Hotel & Lodging Association

Award recipient is Lee Evans – Garner Hotel of West Topeka

Allied Partner of the Year - presented by GKCRA

Award recipient is Joe Giffin – Standard Beverage

Craft Brewer of the Year – Presented by KRHA Craft Brewers

Award recipient is Cody Sherwood – Wichita Brewing Company

Hot New Concept – presented by Sysco

Award recipient is KPOT Korean BBQ & Hot Pot of Wichita

Chef of the Year – presented by SGC

Award recipient is Jen Reifschneider - The Belmont of Wichita

Heart of the Industry – presented by ECOLAB

Award recipients are Terry Johnson – PUBLIC at the Brickyard of Wichita andHector Lopez – KC Hopps of Overland Park

ProStart Teacher of the Year – presented by Redler Institute of Culinary Arts at Butler Community College

Award Recipient is – Danielle May – Blue Valley West Hight School of Overland Park

ProStart Mentor of the Year – presented by Freddy’s

Award recipient is Kevin Timmons – Nick & Jake’s of Shawnee & Overland Park

Award winners were announced live at Hospitality Night Out September 25^th, 2025.

To learn more visit www.KRHA.org

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The Kansas Restaurant and Hospitality Association, founded in 1929, is the leading business association for restaurants, hotels, motels, country clubs, private clubs and allied business in Kansas. Along with the Kansas Restaurant and Hospitality Association Education Foundation, the association works to represent, educate and promote the rapidly growing industry of hospitality in Kansas.

Kansas Craft Brewers Guild joins Kansas Restaurant & Hospitality Association

Kansas – The Kansas Restaurant and Hospitality Association (KRHA) welcome the Kansas Craft Brewers Guild to the family. The KRHA team is eager to share perks like KRHA’s full-time lobbyist and insurance programs and support our mission to Empower a Thriving Hospitality Industry in Kansas!

"In late 2024, our KRHA team created a mission statement to use internally as we approach our work. We collectively came up with Building Community – Elevating Industry. When the KCBG sought a new direction, we saw a chance to align with our mission. After talks, both parties have agreed this partnership is beneficial. The restaurant and hospitality industry thrives on inclusivity and community growth making this collaboration a natural fit." 

Adam Mills | KRHA President & CEO

"I'm thrilled that the Kansas Craft Brewers Guild is now officially part of the KRHA family! This partnership celebrates our shared passion for hospitality & together we’re stronger, united, and better equipped to support Kansas' food and beverage industry. With our shared industry needs and aligned goals, this partnership was a no-brainer."  

Jennifer Ray | Owner of The Monarch

"The KCBG is thrilled to be joining up with KRHA for a joint effort in representing the brewing and hospitality industry. This is a majorly significant step in expanding the work, reach, and resources that the guild has and we believe firmly that the results will speak for themselves. We're looking forward to working with all of the staff at KRHA to keep moving breweries forward in Kansas." 

Pippin Williamson | Sandhills Brewing

We can't wait for you to see the unique film A SLICE OF LIFE: THE AMERICAN DREAM IN FORMER PIZZA HUTS

Synopsis: A contemporary portrait of America told through a collection of stories observed within the walls of former Pizza Hut buildings throughout the country. These nostalgic places hold memories of a bygone era, but through the power of transformation, they provide something new and special for the communities that continue to flow through them.

SLICE OF LIFE will screen two times:

 Friday 10/25 at 11 a.m. at Tallgrass Film Center 

 Sunday 10/27 at 2 p.m. at Century II Pear 101

To learn more about the Tallgrass Film Association, and other films at the festival please visit https://tallgrassfilm.org

Exclusive Health Care Pricing and Solutions from UnitedHealthcare®

The Hospitality Associations Alliance, a strategic alliance platform created by the National Restaurant Association and UnitedHealth Group, offers exclusive solutions that benefit Kansas Restaurant & Hospitality Association (KRHA) members and their employees.  The Alliance provides guidance and solutions to help members navigate state and federal compliance areas, and features special offerings from industry-leading organizations such as UnitedHealthcare^®, Optum^®, and DigiPro Media.  

The Hospitality Associations Alliance program: 

• Provides access to more affordable health care solutions with members-only pricing.
  • Exclusive discounts on medical and specialty benefits from UnitedHealthcare. 

• Promotes and supports health and wellness in the hospitality industry.
  • Free National Restaurant Association Pharmacy Discount Card program for prescription savings (not insurance). 
  • Discounted Health Savings Account (HSA) from Optum.

• Helps members mitigate the risk of Americans with Disabilities Act (ADA) website accessibility lawsuits.
  • Exclusive discounts on website accessibility solutions from DigiPro Media.

For more information on the Hospitality Associations Alliance program, contact Amy Hathaway at amyhathaway@uhg.com.

Hospitality Associations Alliance product flyer.

Food Holidays - There Is Always A Reason To Celebrate!

Competing for the food dollar is a challenge.  Restaurants must find creative ways to attract new guests and bring back repeat business.  Creating marketing tactics around popular holidays such as Mother’s Day and Valentine’s Day are common for our industry - but, are you taking advantage of other food holidays such as National Burger Day, National Ice Cream Day or National Tequila Day? 

According to the National Restaurant Association, 39% of all adults want to increase their restaurant frequency.  With food holidays there is always something to celebrate, and you can provide guests with the place to do it. 

Before you launch a promotion, it is important that you have a plan in place.  Look for an opportunity to promote your restaurant’s specialty dishes or items with higher profit margins. 

If you are going to use a food holiday in your promotions, here are a few suggestions to make it successful.

·

Have a plan

• Encourage people to plan ahead by promoting the holiday with a coupon they can bring back on their next visit. 
• Tie a gift card promotion to the holiday.  Research shows that most consumers spend 20% more than the value of the card. 
• Add a limited time menu item or promote a current menu item with high-profit margins. 

·

Take advantage of social media

• Having a plan will allow you to schedule posts in advance.
• Encourage user-generated content that everyone can get involved with.

Have fun

• Research hashtags for the day and include this in your promotion. 
• Include trivia or some history on the food holiday.
• Offer a special recipe they can make at home. 
• Promote a competition…who doesn’t enjoy a hot dog eating contest!
• Choose an offbeat holiday that gives you a chance to express your personality.

KRHA has tried to make it easy for you to identify National Food Days by creating National Day Calendars.  To stand out from the competition, consider building a marketing plan around a holiday your competitors are not celebrating.  Celebrate National Get Out of the Doghouse Day and tie it to a BOGO deal.  The key is to plan ahead, so you can determine what marketing mix and promotions work best for your operation.

Photo credit: BRGR Kitchen & Bar, College Hill Coffee, Little Lion Ice Cream, Freddy’s Frozen Custard & Steakburger, Joe’s Kansas City Bar-B-Que, Nick and Jake’s, & Stroud’s

Annual Survey of Favorite Kansas Restaurants Reveals Kansan’s Love for Burgers & American Fare
Lawrence Again Ranks as City with Most Favorites

Everyone has a favorite place to grab a bite to eat, but which Kansas restaurants have the most fans? Each year, the Kansas Restaurant and Hospitality Association (KRHA) conducts an online survey to find out. This years’ survey was completed by nearly 1,000 respondents across the state. They were asked one simple question, ‘What is your favorite Kansas-based restaurant?’ The results have been compiled and released as “Kansan’s Twenty Favorite Restaurants of 2018.”

“It’s inspiring to see so much support for Kansas restaurants,” said Adam Mills, CEO of KRHA. “One thing is certainly very clear; Kansan’s are loyal diners, as our top three favorites have made the list the last two years 

#1 - Joe's Kansas City Bar-B-Que Kansas City	#2 - Free State Brewing Company  Lawrence	#3 - The Burger Stand Lawrence & Topeka

The number one overall choice among Kansans, and one of three barbecue restaurants on the list was Joe’s Kansas City Bar-B-Que . Second place went to the Lawrence staple, Free State Brewing Company, followed by its neighbor along Mass Street and Topeka favorite, The Burger Stand. The top five was rounded out by KC’s Jack Stack Barbecue and fast food favorite Spangles, based in Wichita and now found in cities across Kansas.
Lawrence remained the favorite foodie city in Kansas, with the most restaurants on the list with ten, followed closely by Kansas City with seven and Wichita with five.

In terms of cuisine, American food was the undisputed favorite served up by 16 of 20 top vote-getters. Among American food, burgers are the featured menu item at 7 of the top 16 favorites.

Click here for a printable version of the press release. 

More than 120 students representing high schools from across the state demonstrated their mastery of restaurant & hospitality leadership skills in the fast-paced, Kansas ProStart Invitational.   

“ProStart students belong to a very special group that we call ‘ProStart Nation. These young adults represent the future of our industry.” said Neely Carlson, KRHA’s vice president of education and training.  “Since launching ProStart 17 years ago, more than half-a-million students have graduated from the program across the country.  In Kansas, ProStart is impacting over 2500 students this school year.”

The Kansas ProStart Invitational is a highlight of the Restaurant Management Program (ProStart) curriculum sponsored by KRHAEF. Each year, the event grows and allows students to compete in two major categories — each of which requires intensive culinary and management skills. 

Winners of the 2018 Kansas ProStart Invitational include:

Culinary
1st – Olathe Public Schools
2nd – Wichita Heights High School 
3rd – Broadmoor Bistro, Shawnee Mission Schools 
4th – Maize High School

Each team in the culinary event had one hour to demonstrate their creative abilities by preparing a three-course meal that was then judged by professionals from the foodservice industry. Teams are evaluated on taste, teamwork, safety, and sanitation, among other skills.  

Management
1st – Olathe Public Schools
2nd – Wichita Heights High School
3rd – Garden City High School
4th – Maize High School

Teams participating in the management competition were tested on their communication skills, as well as their ability to apply their knowledge of the restaurant and foodservice industry by developing a business proposal for a new restaurant concept. 

While the culinary and management competitions qualify the winning teams for a spot at the National ProStart event, there are several additional competitions that allow other students to showcase their skills and talents. 

Edible Centerpiece
1st –  Olathe Public Schools
2nd –  Wichita North High School
3rd –  Abilene High School

Students in the edible centerpiece competition demonstrate their creative abilities by carving fruits and vegetables to create an edible work of art.

Top Knife Cuts:  
Natalie - Eisenhower High School
Riley – Olathe Public Schools
Sydnee – Wichita Heights High School

The 1st place team in the culinary and management competitions advanced on to represent Team Kansas at the National ProStart Invitational held in Providence, RI from April 27-30.

Top teams have the opportunity to earn scholarships at both the state and national level, allowing students to continue their education in culinary or hospitality management.  The KRHAEF and its programs work to attract, empower and advance tomorrow’s restaurant and hospitality workforce.  Past Kansas ProStart Invitational winners have gone on to establish a career at the French Laundry (California), Freestyle Poke (Kansas City), Thirsty Lion Gastropub (Denver), and Wichita South High School (teacher).



About ProStart
ProStart provides aspiring restaurateurs and chefs an in-depth assessment of the food and beverage industry. Designed for high school juniors and seniors, students must pass two comprehensive exams and complete 400 internship hours during the course of the curriculum. Those who successfully complete these programs can earn national certificates and qualify for scholarships to continue their education.

Consider KRHA endorsed provider, State Auto for all your business coverage needs. 
A property casualty program specifically for KRHA members.   

• Quality insurance protection with competitive, stable pricing
• Annual dividend potential - up to 12% of earned premiums
• Access via independent agents representing State Auto
• 24-hour claims service
• Online access to various loss control training materials including model safety programs

Learn more about the KRHA Property/Casualty Dividend Program

Brad Mawhiney presenting KRHA a check in the amount of $62,367 being returned to our
2017 member policyholders.  Pictured left to right: Jessica Manny, Adam Mills, Brad Mawhiney
and Christine Scharnhorst.

To help business owners protect their assets, KRHA and State Auto Insurance offer a program with Wally, a smart technology company, to provide members with exclusive offers on products that monitor your food storage and will alert you of potential problems. Even better, using Wally provides the opportunity to take advantage of potential special policy discounts! 

What is Wally?
Wally is a complete water, temperature, and humidity monitoring solution that instantly informs you of potentially hazardous changes to an indoor environment—including changes in temperature and humidity, left open doors and windows, frozen pipes or water leaks—through local and mobile alerts delivered directly to you and your preferred contacts. Wally uses small wireless sensors inside food storage units that communicate back to a central hub connected to your internet through WiFi or Ethernet. Wally is simple to install and requires no monthly fees!

Learn more about how Wally works and what it can do for your business

Hall of Fame
      Δ Scott Redler - Freddy's Frozen Custard & Steakburgers

Restaurateur of the Year
     Δ John Arnold - Deano's Grill & Tapworks, Greystone Steak and Seafood, and Oak & Pie
     Δ Larry & Judy Doss - Walt's East
     Δ Patrick & Timirie Shibley - Doo-Dah Diner 
     Δ Ken & Carol Hertel - Barn'rds 
     Δ Brent Steven and Brad Steven - Wine Dive,The Hill Bar & Grill, and Industry Old Town

Hotelier of the Year 
     Δ Adrian Potter - Abilene's Victorian Inn Bed & Breakfast
     Δ Mike Aaron - La Quinta Inn & Suites Wichita Airport

Allied Partner of the Year 
     Δ Mize Houser & Company - Mize Restaurant Group
     Δ Sysco Kansas City - Todd Hanna 
     Δ Heartland Payment Systems -Patrick Schreiner

Heart of the Industry - New! Recognize an outstanding employee who exemplifies dependability, teamwork and dedication to the industry. 
     Δ Michael Brown - Mr. Goodcents
     Δ Angela Morris - Warren Theater

Hot New Concept - New! This annual award will recognize a restaurant concept that is a forward-thinking brand at the leading edge of foodservice and positioned for growth.
     Δ Mass Street Fish House
     Δ Meddy's
     Δ Merchant Street Pub
     Δ Oak & Pie
     Δ Shindigs
     Δ Vista Food Truck

Kansas Craft Brewers Guild - New!  This annual award will recognize one of the top brewers in Kansas.
     Δ Winner.....To Be Announced!

ProStart Mentor of the Year 
     Δ David Priest – Bonefish Grill 

ProStart Teacher of the Year 
     Δ LaDena Laha - Eisenhower High School 

The event benefits the professional development of youth and rising leaders in our industry, with all proceeds being donated to the Kansas Restaurant & Hospitality Association Educational Foundation. 

VIP Tickets - $75
We have a limited number of reserved tables in the VIP seating area.  With perks such as reserved seating, microbrew tasting, private bar, gourmet food samplings, and a gift basket that will go to one lucky winner at each of the VIP tables.  These tickets are a great value and will sell out quickly.

General Admission Tickets - $40
Includes admission to the event, open bar, gourmet food samplings, microbrew tasting, and open seating.

{Register to Attend}

On August 1, 2017, you might notice a change to Kansas issued driver licenses or identification cards.  Due to the Real ID Act passed by Congress in 2005, the federal government established minimum security standards for state-issued driver’s licenses and identification cards.  The Real ID Act is a coordinated effort by the states and the federal government to improve the reliability and accuracy of state-issued identification documents, which should inhibit terrorists’ ability to evade detection by using fraudulent identification. 

Kansas Real ID compliant cards will contain a gold circle with a star cut out symbol printed in the top third of the card on the front right side.  This symbol indicates the card meets the Real ID Act requirements effective October 1, 2020.  After this date, every traveler will need a Real ID compliant driver’s license or identification card, or another acceptable form of identification to board an airplane or enter a designated federal facility within the U.S.

The new format should not change processes for checking ID’s, but be sure to educate your staff on the variations.  All the information on the driver’s license or identification card will still be the same, such as age, date of birth, height, etc.  The Real ID symbol will allow a Kansas resident to board a plan after Oct 1, 2020.   Those without the symbol will have to use another form of identification.  All driver’s licenses and identification cards will be valid no matter what indication before October 1, 2020.  If you are using the I.D. Checking guide that many operations reference, to confirm the validity of ID’s, it will be updated and contain the new information in the 2018 guide. 

More information about the REAL ID Act can be found at www.dhs.gov/real-id.  You can also download the Kansas Department of Revenue flyer to educate your staff on the changes.  

Your operation offers delicious food, desired amenities, and amazing service, but a pest problem can ruin the experience for your guests and can harm your business reputation.  Hospitality properties have many of the things that pests love – food, moisture, frequently opened doors, foot traffic and shipments coming in.  Without a commercial pest control partner, it can be a challenge to keep pests out of your establishment.  By recognizing the risk and taking proactive measure , you can minimize the risk of unwanted pests.

Restaurants or Bars: Where there is food, there are also pests.

•  Keep food covered and properly stored.
•  Carefully inspect all boxes of food and alcohol that come into the facility for pest waste or bite marks.
•  Store all food and supplies at least six inches off the floor and away from walls.  Use FIFO to rotate products, so pests do not have time to settle into them and breed.
•  Cover all liquor bottles and frequently wipe down barstools, tables and chairs to remove any sticky reside that attracts fruit flies, such as beer or fruity mixers.  Also wash bar mats and beer drip trays in soapy water. 
•  Wipe down soda guns and beer taps.  You should also cap open bottles and fruit trays before storing them.
•  Store recyclables in clean, pest-proof containers and as far away from your building as regulations allow. 
•  Throw out garbage quickly.  Outdoor containers should be kept covered and indoor containers should be washed regularly.
•  Be extra vigilant with all cleaning tasks.  Clean up food and beverage spills immediately, including crumbs and scraps. 
•  Be sure to clean frequently behind and under appliances and furniture, and have a regular schedule for wiping down cabinet shelves and food storage areas where crumbs and residue can gather. 
•  Keep drains and grease traps clean and free of debris.

Outdoor Areas: To help keep pests from coming into your operation, reduce outside risks as well.

•  Have the grass mowed regularly, tree branches cut and shrubbery trimmed away from the building.
•  Inspect the walls for gaps, cracks or crevices that should be sealed to help prevent pest entry.
• Check door and window seals and weather stripping for signs of wear and tear.
• If you have an outdoor eating area, keep it clean and free of standing water.
• Remove unnecessary items that can provide harborage areas for pest and rodents. 

Swimming Pool: With its endless standing water supply and warm, moist environment, a pool is an ideal hangout for pests. 

•  Remove any standing water on the pool deck daily and more frequently if needed.  This will not only help remove mosquito breeding grounds but avoid surfaces guests can slip and fall on.
•  Warm climates can attract cockroaches and rodents.  Check for leaks around indoor pools and whirlpools.
• Throw out any unattended food.  Trash cans should be lined, covered and regularly cleaned to prevent food debris from building up.
• Monitor and inspect pump room for standing water and be sure drains are kept filled with water.  

Fitness & Spa Centers: Many spas and fitness centers create a humid environment that is inviting to pests.

•  Installing an odor eliminating system.
•  Wipe down equipment and mop up any liquids
• Regularly removing used wash towels will help keep moisture levels down.

The hospitality industry presents unique challenges when it comes to pest control.  That is why it is crucial to work with a pest control company that understands your needs.  Your pest control company should utilize the Integrated Pest Management (IPM) approach and focuses on pest prevention, not just control. 

We encourage you to connect with KRHA allied partners that provide pest protection services.  They understand how harmful sightings of pest can be for your operation.  Their highly trained staff will provide your business with the technical services to maintain preventative control of pests.  

	Ecolab Pest Elimination Tim Barlow - tim.barlow@ecolab.com 800-325-1671 www.ecolab.com
	PrestoX Pest Control Stephen Mariotti - stephen.mariotti@prestox.com 316-312-1173 www.prestox.com
	Schendel Pest Services Amber Smith - amber.smith@pestzero.com 785-233-3332 www.schendelpest.com

Kansas Restaurant & Hospitality Association (KRHA), conducts an annual online survey of 500 Kansans for its Kansas Best Restaurants survey.

Last June, we polled 500 Kansans to find out what they thought was the best local restaurant in the state. The results were #1 – Joe’s Kansas City Bar-B-Que, #2 – Free State Brewery, and #3 – The Burger Stand.

This month we asked another 500 Kansans to name their favorite Kansas -based restaurants. Here are the results of our 2017 Best Restaurants in Kansas survey.

#1 Free State Brewing Company	#2 Joe’s Kansas City Bar-B-Que	#3 TIE: 715 and Fiorella’s Jack Stack Barbecue

KRHA member and Lawrence staple, Free State Brewing Company surpassed Joe’s Kansas City Bar-B-Que this year as the number one choice. Joe’s Kansas City Bar-B-Que, also a member of KRHA, took second place, while Lawrence based KRHA member 715 tied for third with Fiorella’s Jack Stack Barbecue. KRHA member Freddy’s Frozen Custard and Steakburgers rounded out the top four. Other favorite Kansas restaurants included KRHA member Rowhouse Restaurant in Topeka as well as Gella's Diner in Hays and The Mad Greek in Lawrence. Wheatfield's, The Cozy Inn and Merchant's Pub & Plate, all of which are KRHA members, rounded out the top eleven.

“We pick our favorites based on outstanding food, service, loyalty, or the experience. Kansas boasts a wealth of restaurants to suite everyone’s taste, and we encourage you to try them all,” said Adam Mills, President & CEO of KRHA. “Restaurants are often the heart of local communities, where families and friends gather to share good times and where they turn to in time of need. We are proud to support the industry that generates jobs and boosters the economy.”

A few more restaurants that made the survey list that are worth noting include Blind Tiger Brewery & Restaurant, Brookville Hotel, Genovese Italian Restaurant, Ladybird Diner, Paisano’s Ristorante, Taco Shop, and India Palace.

Although we asked for the favorite Kansas based restaurant, a few respondents listed their favorite chain restaurants, which included McDonald’s, Applebee’s, Texas Road House and Longhorn Steakhouse.

Click here for a printable version of the press release.

Forty-two Culinary and Restaurant Management Educators from Across the Nation Celebrated at the National Restaurant Association Show.  ProStart Educator Mike Chrostowski from Olathe District Schools Takes Top Honors

Wichita, KS – May 24, 2017 – The National Restaurant Association Educational Foundation (KRHAEF) announced the winners of the 2017 ProStart® Educator of Excellence Awards for outstanding achievement in high school culinary and restaurant management education. There were 42 total educators recognized for their excellence in education from across the country.

The 2017 ProStart Educators of Excellence Awardee from Kansas: Mike Chrostowski  Olathe Public Schools

What do iconic restaurants like Eleven Madison Park (rated the best restaurant in the world), the French Laundry, Charlie Trotters, Mercantile (Denver’s #1 restaurant, Mass Street Fish House in Lawrence, and other top-rated restaurants have in common? Aside from the obvious (great food, outstanding service and difficult-to-get reservations) its Mike Chrostowski. His students have gone on to become valued employees at these and other fine restaurants. How does a young woman from Kansas become part of the team writing the Eleven Madison Park cookbook? How does a Kansas kid earn his 3rd level sommelier credential and become brand ambassador for a top California winery? How can a 22-year-old Kansan who didn’t have a clue what he wanted to do just five years ago end up with a bachelor’s degree, almost no student debt and a sought-after job at one of Denver’s top restaurants? How does a young man earn his culinary degree from the New England Culinary Institute, work at some of the top Kansas City area restaurants and become an Executive Chef all by the age of 27. And how does a how does a quiet mid-westerner land positions, seemingly with ease, working with legends like Thomas Keller and the late Charlie Trotter? The answer is Mike Chrostowski. His students describe him as “an instructor, a leader and a role model who works hard to better the lives of his students. He taught us the discipline of working in the kitchen: how to have a sense of urgency, hot to manage ourselves and others, how to be creative with our cooking-skills that make or break you in this industry, skills that give you respect in a kitchen and put you on the path to becoming the next best chef in America.” If that last statement sounds ambitious, it is. With a teacher like Mike Chrostowski, it’s absolutely achievable.

ProStart® is the NRAEF’s nationwide high school program that unites classroom and industry to develop the talent of tomorrow’s workforce. In Kansas, the program is managed by the Kansas Restaurant & Hospitality Association Educational Foundation (KRHAEF). The program reaches more than 1,600 students in 27 high schools across Kansas.

“Every year I am amazed at the wonderful educators who make our ProStart program possible, and it is exciting to honor the best of the best who go above and beyond to inspire the next generation of foodservice leaders,” said Neeley Carlson, Vice President of the KRHAEF. “Congratulations to all of this year’s award winners. We are lucky to have you on our team, educating our future industry leaders and restaurant entrepreneurs.”

Selected from the 2017 ProStart Educator of Excellence Award winners, the NRAEF and Golden Corral Corporation are also proud to announce that the 2017 recipients of the James H. Maynard Excellence in Education Award are Mike Chrostowski of Olathe Public Schools (Kansas) and Steven Oubre of Woodlawn High School (Louisiana).

Established over a decade ago as a tribute to Golden Corral’s founder, James Maynard, the James H. Maynard Excellence in Education Award honors two select ProStart educators for their tireless dedication to providing remarkable experiences to their ProStart students. Both honorees received a plaque and a gift of $5,000, presented by Judy Irwin, Vice President of Human Resources and Training for Golden Corral, and Lance Trenary, President and CEO of Golden Corral, at a special gala dinner.
 
“Golden Corral has been a longtime supporter of the ProStart program and we are thrilled to honor these incredible educators who help students make their dreams a reality,” said Lance Trenary.
 
The 2017 Educator of Excellence Award Winners were honored at a gala dinner in Chicago, Illinois in conjunction with the 2017 National Restaurant Association’s Hotel-Motel Show® that took place May 20-23.

About the Kansas Restaurant & Hospitality Association
The Kansas Restaurant and Hospitality Association, founded in 1929, is the leading business association for restaurants, hotels, motels, country clubs, private clubs and allied business in Kansas. Along with the Kansas Restaurant and Hospitality Association Education Foundation, the association works to represent, educate and promote the rapidly growing industry of hospitality in Kansas. For more information about the KRHA, visit www.krha.org

 
About the National Restaurant Association Educational Foundation
As the philanthropic foundation of the National Restaurant Association, the National Restaurant Association Educational Foundation is dedicated to enhancing the industry’s training and education, career development and community engagement efforts. The NRAEF and its programs work to attract, empower and advance today’s and tomorrow’s restaurant and foodservice workforce.  NRAEF programs include:  ProStart® – a high-school career and technical education program; Restaurant Ready – partnering with community based organizations to provide “opportunity youth” with skills training and job opportunities; Military – helping military servicemen and women transition their skills to restaurant and foodservice careers; Scholarships – financial assistance for students pursuing restaurant, foodservice and hospitality degrees; and, the Hospitality Sector Registered Apprenticeship Project – a partnership with the American Hotel & Lodging Association providing a  hospitality apprenticeship program for the industry. For more information on the NRAEF, visit ChooseRestaurants.org

In spite of lots of member testimony and countless hours spent by the KRHA lobby team, the Governor is once again asking leadership in the Senate and House to consider DOUBLING the liquor enforcement tax!  Tell your elected official NO!

Here is the direct e-mail app:  http://bit.ly/2niqjoK  It will look up the Senator and/or Rep and send an e-mail.  Or don’t hesitate to call them and let them know you are against this! 

As with any marketing tactic, you will get out of it what you put in.  Operators need to consider ways they can maximize their gift card sales throughout the year, and have a plan in place to accomplish their goals.
 

According to GiftCards.com, 72% of customers spend 20% MORE than the value of their card.  These numbers vary depending on the source, but all the numbers reflect that consumers spend additional money beyond the value of the card.

Below are a few ideas to consider that could increase your gift card sales.

1.      Get social – Social media can be a great place to promote your gift cards. 

2.      Promote Year Round - Almost every restaurant sells gift cards leading up to Christmas, but cards can be used for more than gifting.  Have you thought of developing a promotion around other holidays such as Valentine’s Day, Cinco de Mayo or national burger day/month?  There is a food holiday every day, week, and month of the year.  Give guest a reason to purchase a card, and if research holds true, most will spend 20% more than the value.  (check out our list of food holidays) 

3.      Increase Mid-Week Sales – Most operators see higher sales on the weekends.  Instead of encouraging staff to promote gift cards during peak times, focus your efforts during times that staff can be more effective.  After all, research shows 27% of gift cards are purchased in person. 

4.      Advanced Promotion – Most consumers manage expenses on a monthly budget.  With effective planning, you can use this to your advantage.  Promote Cinco de Mayo gift card sales in April, knowing guest will redeem them in May.  Remember, most customers spend 20% more than the value of the card, and when purchased in advance they will consider the extra spend part of a new month’s budget. 

5.      Online Promotion – Let others do the promotion for you.  Building your social community means building customer engagement.  Giveaways are a great way to do this.  Customers could be entered simply by sharing, commenting, or posting a picture.

6.      Offer Something Unique – Partner with another local business to create a unique package.  Both companies can leverage their marketing and social media channels, expanding your audience to new customers. 

7.      Prizes! – A little competition never hurt anyone and can be a key motivator for your staff.  You don’t have to break the bank, it could be free movie passes, lunch, fuel gift card or cash!  Perhaps you could do a trade out with another business, giving you more marketing exposure.  The key is to make gift card sales part of your up-sell strategy. 

8.      Virtual Distribution – You can’t ignore mobile any longer.  Online gift card sales are growing by 29% per year.  Many consumers don’t travel with their gift or reward cards.  By offering electronic gift cards, guest can access the card on a mobile device, providing them access at any time.   
    

9.      Lock in Funds –When customers load funds onto a reloadable gift card, they are more likely to continue purchasing from you.  This is a great way to keep them coming back.  Gift cards can also help reduce payment processing fees, which can benefit high-frequency, low ticket business.

10.   Visibility – Display gift cards in your stores to make sure guest see them.  Marketing them in high traffic areas, such as your hostess stand, is both easy and inexpensive. 

The key is to plan ahead.  With a little experimenting, you can determine what marketing mix and promotions work best for your operation.  

Mize Houser & Company P.A.

913.451.1882

kwing@mizehouser.com

Mize Houser & Company, PA Releases Video Series

For Restaurant & Hotel Owners and Operators

Mize Houser & Company, PA., a regional accounting and consulting firm focused on providing accounting, payroll and financial services to restaurants and hotels announces the launch of the Mize Houser Minutes, an online series of educational videos produced in cooperation with the Kansas Restaurant & Hospitality Association.

“Restaurant owners and operators have limited time to focus on profitability, managing payroll and other challenges, “ explains Bret Curtis, CPA, JD, LLM and Shareholder for the Hospitality Services Industry group at Mize Houser. “We created the 24/7 accessible video series with the Kansas Restaurant & Hospitality Association to give owners 60 seconds of information about dealing with operational challenges they face every day,” adds Curtis.

The first set of five videos features Mize Houser professionals who address topics including complying with the Department of Labor overtime rules; how to understand your financial statement; what are sales and use taxes; when you should outsource your payroll and watching out for fraud in your restaurant.

“KRHA is pleased to partner with Mize Houser on this educational series. A significant focus of our mission is to be the resource for hotel and restaurant owner/operators who need help running their operations. Now our owners will have access to short, insightful content to educate them on the latest tax and operational challenges, “remarked Adam Mills, President  & CEO, of the Kansas Restaurant & Hospitality Association.

The videos can be accessed on the KRHA website  and also on the Mize Houser & Company, PA website.

About Mize Houser & Company P.A.

Mize Houser & Company P.A., founded in 1956, has offices in Topeka, Lawrence and Overland Park, Kansas. In addition to traditional tax and audit services, the firm provides accounting services, payroll, bill payment, information technology and consulting services to organizations across the country. The firm has received recognition as a “Firm to Watch” by Accounting Today as well as Inside Public Accounting’s Top 200 firm list (2015).  For more information, visit www.mizehouser.com.

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Kansas Legislature

The largest story coming out of Tuesday’s state elections was the inability of the Democrats to gain a seat in any of the contested Senate races across the state.  Republicans now hold a 31-9 (was 32-8) majority in the Senate, with approximately 19 conservatives and 12 moderates.  The one Democratic gain was Lynn Rogers who ran in an open seat in Wichita.

The Democrats were able to make significant gains in the House where they picked up 12 additional seats.  The Republicans continue to hold an 85-40 (was 97-28) majority with an estimated 57 conservatives and 28 moderates. Below are the contested seats that changed parties:

•  District 25: Sen. Michael O’Donnell (R-Wichita) retired his seat to run for Sedgwick County Commission. Democrat Lynn Rogers defeated Republican Jim Price, 58% to 42%. O’Donnell served one term.
   
• House District 3: Rep. Charles Smith (R-Pittsburg) was defeated by Democrat Monica Murnan, 53% to 47%. Smith served one term.
  
  
•  District 16: Rep. Amanda Grosserode (R-Lenexa) was defeated by Democrat Cindy Holscher, 58% to 42%. Grosserode served three terms.
  
  
•  District 18: Rep. John Rubin (R-Shawnee) did not seek re-election. Democrat Cindy Neighbor defeated Republican Eric Jenkins, 54% to 46%. Rubin served three terms.
  
  
•  District 21: Rep. Barbara Bollier (R-Mission Hills) vacated her seat to run for the Senate. Democrat Jerry Stogsdill defeated Republican Dorothy Hughes, 57% to 43%. Bollier served three and a half terms.
  
  
•  District 27: Rep. Marc Rhoades (R-Newton) defeated by Democrat Tim Hodge, 51% to 49%. Rhoades served five terms and was a former Appropriations Chair.
  
  
•  District 29: Rep. James Todd (R-Overland Park) defeated by Democrat Brett Parker, 54% to 46%. Todd served two terms.
  
  
•  District 40: Rep. John Bradford (R-Lansing) defeated by Democrat Debbie Deer, 52% to 48%. Bradford served two terms.
  
  
•  District 41: Rep. Tony Barton (R-Leavenworth) defeated by Democrat Jeff Pittman, 55% to 45%. Barton served one term.
  
  
•  District 56: Rep. Lane Hemsley (R-Topeka) defeated by Democrat Virgil Weigel, 52% to 48%. Weigel is a former legislator who lost to Hemsley in 2014. Lane served one term.
  
  
•  District 88: Rep. Joseph Scapa (R-Wichita) defeated by Democrat Elizabeth Bishop, 56% to 44%. Scapa served two non-consecutive terms.
  
  
•  District 98: Rep. Steve Anthimides (R-Wichita) defeated by Democrat Steven Crum, 53% to 47%. Anthimides served two terms.
  
  
•  District 102: Rep. Jan Pauls (R-Hutchinson) defeated by Democrat Patsy Terrell, 56% to 44%. Pauls served 11 terms, 10 of them as a Democrat.
  
  
•  District 111: Rep. Sue Boldra (R-Hays) defeated by Democrat Eber Phelps, 53% to 47%. Phelps is a former representative. Boldra served two terms.
  
  NRA Election Report
  
  

   

Understanding the Kansas Food Code:
KRHA works with the Kansas Department of Agriculture (KDA) to help operators better understand the requirements of the Kansas Food Code.  Kansas’ food code has a three-tier violation system. Our ongoing tips will cover all the tiers, but we will first focus on priority violations.

Priority item -i.e., a provision in this Code whose application contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury and there is no other provision that more directly controls the hazard

Priority Violation: 4-501.114 – Chemical Sanitization
Applying the proper sanitizer to clean food-contact surfaces reduces the number of harmful microorganisms to safe levels. There are several factors that influence the effectiveness of sanitizers. The three factors most often discussed are time, temperature and concentration.

Recently, concern has arisen around the discovery that quat sanitizers have a tendency to become attracted to and absorbed into fabrics.

Problem: Your quaternary sanitizer consistently falls below 200 PPM
Quat sanitizer solutions that drop below 200 PPM not only increase your chances of being cited but also leave your patrons at risk.

Reason: Traditional foodservice towels deplete sanitizer solutions
Quats are positively charged and they are attracted to fabrics that are negatively charged. This results in a portion of the quats becoming unavailable to disinfect hard surfaces. This is a common issue when using nonwoven, terry, and linen cloths.

Solution: Sanitizers can be applied to surfaces in several different ways 

Purchase a cloth rag that is designed specifically not to bind quat. Some microfiber towels are designed for this purpose, but not all are created equal.  Purchase rags that have the sanitizer built in. This type of product is designed to change color when the concentration of the sanitizer drops below the minimum concentration. Use an alternative approach. Clean the surface with the cloth, spray the quat sanitizer on the surface and then air dry.  Traditional quat sanitizers have a starting concentration of 200 PPM, which puts the solution at risk for coming out of required range quickly. There are quat sanitizers on the market that have a wider zone of initial sanitizing concentration, allowing it to still be effective for up to four hours when using the traditional terry towel.

Food Code requirements have not changed. Many operators have noticed their sanitizer concentration dropping quickly. The concern is that most operators do not know why this is happening. It is important that operators work with their chemical suppliers to identify the best solution for the needs of their establishment. Always follow label directions for sanitizer concentration requirements and use the appropriate testing method to ensure correct concentration levels.  It is important for staff to not only test initial concentrations levels, but also test levels during use.  If the solution drops below 200 PPM at any point it must be replaced. 

If you have specific food safety questions let me know by sending an email to ncarlson@krha.org. By partnering with theKansas Department of Agriculture and industry operators, our goal is to create a safe food supply in Kansas.

Be sure to follow the Kansas Restaurant & Hospitality Association on Facebook, Twitterand Linked In for more food safety tips.

We encourage you to contact a KRHA Allied partner if you have a need for sanitizing solutions.

	Ben E Keigh Aaron Miller: almiller@benekeith.com 316.945.8220 www.benekeith.com
	Sysco Kansas City Todd Hanna: Hanna.Todd@kc.sysco.com 913.829.5555 www.sysco.com
	US Foods Kansas City Office 913.907.3391   Oklahoma City Office 405.475.4708   www.usfoods.com

Understanding the Kansas Food Code:

KRHA works with the Kansas Department of Agriculture (KDA) to help operators better understand the requirements of the Kansas Food Code.

Priority Violation: 3-501.14 - Cooling PHF/TCS
When it comes to cooling food, it is important for an operation to understand the code requirements.  Once you understand the requirements it is key to have a system or standard operating procedure in place that is easy for staff to follow.

The Kansas Food Code requires all cooked food not prepared for immediate service to be cooled as quickly as possible to keep bacteria from developing. The two-state cooling method reduces the cooked food’s internal temperature in two steps.

	Step 1:  Reduce the temperature from 135° to 70° within two hours of preparation.
	Step 2:  Continue to cool food from 70° to 41° in an additional 4 hours.

The total cooling time must not exceed 6 hours.  Pathogens grow the fastest between the temperature of 135° and 70°.  When foods are cooled too slowly this becomes a perfect environment for the growth of foodborne illness bacteria.  If you are not able to cool the food to 70° in two hours, then reheat food to 165° and start the process over. 

When deciding how to best cool potentially hazardous foods, keep in mind that factors like portion size, type of container used, and the type of food determine how long it may take a food item to cool.

To promote rapid cooling of cooked foods, the following methods are recommended in the Kansas Food Code:

•  Place the food to be cooled in shallow pans – Large quantities of food in containers like 5-gallon stockpots or deep pans will cool too slowly. 
•  Reduce the size of food to smaller or thinner portions – Cut large portions of meat into smaller pieces. 
•  Place hot food container in an ice water bath – the ice on the outside of the container should be at the same level as the food in the container.
• Stir food to redistribute the heat - If food is being cooled using the ice bath method, it will cool from the outside in.  Stirring food will redistribute the heat and cool it more quickly.  Using an ice paddle to stir will cool the food even faster.
• Use containers that allow heat transfer.  Metal containers transfer heat and will cool food more quickly.  However, plastic food grade containers are allowed.
• Adding ice as an ingredient to the cooked food – 8.5 lbs of ice = 1 gallon of water
• Combining one or more of the above methods

When cooling food it is important to use temperature logs to monitor the cooling process.  If your operation does not have a cooling temp log, ask KDA or KRHA for a free sample. 

Once the food has been cooled from 135° to 70° in 2 hours using an active cooling method, you can safely put it in your walk in cooler.  You may not want to put hot food directly in your cooler, as it will heat up your cooler and any food stored near it, unless your cooler has adequate capacity.  The monitoring does not stop at this point.  Staff still needs to monitor the temperature of the food to ensure it reaches 41° in an additional 4 hours (no more than 6 hours total from 135°F to 41°F).  It is important to loosely cover the food when placing it in the cooler to allow for a faster cooling process while still protecting the food from the surrounding environment.  Staff should ensure that when the container is lightly covered, overhead contamination does not occur.  Once the product has reached 41°, it can be tightly covered and stored for a maximum of 7 days. 

If you have specific food safety questions let us know by sending an email to ncarlson@krha.org.  By partnering with the Kansas Department of Agriculture and industry operators, our goal is to create a safe food supply in Kansas.  

Follow the Kansas Restaurant & Hospitality Association on Facebook, Twitter and Linked-In for more food safety tips.

As a restaurant owner with so many things on your plate, it’s easy to feel overwhelmed by social media and overlook it's importance. With some basics, however, you can reap the benefits of social media (customer engagement, communication, brand building) with no wasted time.

	Facebook
How Often to Post: No more than once a day. 2-3 times a week is a good target. Quality counts far more than quantity. Make sure that not every post is an instruction to come in and buy. Include fun and informational posts, too! Engagement Tip: Always reply to people’s posts and comments on your page, even if it’s just to say “thank you!” or “hope to see you again!” “Boosting” Posts: Facebook has become a highly affordable advertising platform. Recent algorithm changes have made it so a very small percentage of your fans will actually see your posts in their Newsfeeds. By "boosting" posts, you can reach more Newsfeeds, and new fans. Spending $5-$10 can help reach thousands and you can target very specific demographics & interests. Use these types of posts to share things like key posts, special promotions and events.
	Twitter
How Often to Post: As often as you like! At least one tweet per day is a good goal. This will get easier once more fans start engaging with you, and you can reply and retweet. Type of Post: The typical tweet is short, with a limit of 160 characters (letters and spaces). You can also post videos and photos. Photos will help grab attention on users’ feeds. Engagement Tips: When someone tweets to you, always retweet and/or reply. This helps you connect with customers as well as add content to your Twitter page. It’s easy to do a quick search for tweets that contain your restaurant name. Make sure to reply and retweet to any that you find.
	Instagram
How Often to Post: Share content on Instagram a few times a day and space them throughout the day to avoid a stream of photos showing up all at once. Have a new seasonal dish? Update your Instagram! Engagement Tips: Reply to everyone who leaves a comment on your post, even if it’s just a quick “thanks!” A Step Further: Like Facebook (who owns Instagram), you can tag people and locations in photos, and like Twitter, you can use hashtags to collect posts into groups. Hashtags are the best way to grow your Instagram following and expand your reach. Keep the hashtags relevant to the photo. You can do a search of tags and hashtags to see if your restaurant is mentioned. Someone may have uploaded a photo of their meal, for example. It's a good idea to comment on these posts when you find them.

By: RSM Marketing

In our recent survey of over 400 Kansans, we asked:

"What topics/messages in social media posts from restaurants do you consider most valuable?"

This open ended question was answered in a variety of ways, but five main themes emerged:

		1. Deals
By far the most popular answer. Specific responses included coupons, ads, discounts, deals, daily and weekly specials, special menu items and special meal deals.
		2. Offerings and Costs
“The menu” and “menu items” were the most popular responses in this group, closely followed by “prices” and “cost.” Other basic information that respondents noted? Directions to the restaurant and the hours.
		3. Ingredients
Several respondents expressed interest in the “quality of food,” with smaller numbers seeking information about specific diets, including gluten free selections. This is in line with the national trend of more transparency about ingredients and preparation methods.
		4. Reviews
Both “customer reviews” and “critics reviews” were noted, along with “unbiased recommendations.”
		5. Photos
A number of participants noted that they wanted to see “pictures of the food” specifically, while other responses included photos of the menu board, pictures of menu items with prices, and photos of special menu items.

2012 ProStart National Championship Launches Fast Rising Career

I became aware of ProStart when my Culinary Instructor “Chef Mike Chrostowski” selected me to be one of the 10 students on his ProStart team at Olathe High School East in 2011. We placed 2nd in 2011 and that hit me hard, but I was a Junior and had another shot at the title. The frustration of coming in 2nd place drove me to get better. I was dedicated to improvement, I held a full time kitchen job, but when I had extra time my head was in a book, researching and looking for new creative ideas to bring to the 2012 competition. My senior year we earned 1st place at the National ProStart Invitational.

Being on stage in 1st place was one of the best moments of my life. 

ProStart gave me the opportunity to shine in front of chefs that represent the best Culinary schools in the Nation. With those connections I was able to attend college at Johnson and Wales University for 2 years with very few loans.  The values I gained from the competition follow me and helped me form better decisions and advance at an accelerated pace.  I make sure to highlight ProStart in my resume to catch my employer’s eye.  They always ask questions about it and it’s a great way to showcase how I obtained a high level of kitchen experience at a young age.

ProStart taught me how to present myself as a professional. I learned the importance of teamwork, how stress runs high in the kitchen, techniques on how to resolve those issues, attention to detail, the importance of slowing down to make things perfect; like ensuring that knife cuts are perfect 90 degree angles or that my plates are free of fingerprints. 

 I’m currently working as Sous Chef for The Thirsty Lion, a new restaurant opening in Denver in mid June. Previously, I spent 3 years as Back-of-House Kitchen Manager at True Food Kitchen in Denver. I started as a prep cook and worked my way to the manager position, promoted past many older colleagues with more working experience.

I absolutely recommend ProStart to any student. It’s an amazing opportunity to fast track your restaurant experience.

Working in kitchens I’ve met a number of high school grads who weren’t interested in ProStart because they thought it wasn’t for them, and every time in hindsight they regret that decision saying that it would have been a great experience.

Every chef I’ve worked with that was successful in ProStart has been a great leader and a successful young chef.