HOSPITALITYNEWSSponsored by Colorado Restaurant Insurance Agency

CRA ANNuAl REpoRt We are proud to present the 2015 CRA Annual Report. This is a publication that you will begin to see annually that highlights much of the work that we have done on your behalf over the previous year. In 2015, the Colorado Restaurant

Association saw more legisla-tive wins, more educational opportunities for our members, more member benefits offered, a greater number of students being served by ProStart, more

media exposure, and heightened fiscal responsibility as a few of our highlights. These accomplishments are critical to our Strategic Plan, focused on improving the business environment for our members and strengthening our benefits and services. We hope you will take some time to review the annual report and encourage you to contact our office if you have any questions, or would like additional information on anything we have presented.

MAY 2016

CRA WoRKING foR You by Sonia Riggs, President & CEO

continued on page 2

ISSUEHIGHlIGHtS

CRA WoRkIng foR you pg. 1

InduSTRy SPoTlIghT AWARdS - gET youR TICkETS! pg. 3

CongRATulATIonS To ERIC MAMulA, nEW ToWn of BRECkEnRIdgE MAyoR pg. 4

ACA REPoRTIng dEAdlInES CoMIng uP pg. 4

RESTAuRAnT PAC dInnER – you’RE InvITEd To A nIghT AT ThE oPERA houSE pg. 5

fAST And CASuAl - QuICk ConvERSATIonS WITh InduSTRy PEoPlE pg. 6

dog-fRIEndly PATIoS AlloWEd In dEnvER pg. 7

CoST ConTAInMEnT CERTIfICATIon: EASIER ThAn you ThInk pg. 8

nEW MEMBERS pg. 8

MEMBER ConvERSATIon CoRnER: WhAT To do WhEn you loSE youR PoS dEAlER? pg. 9

dEnvER food + WInE fESTIvAl pg. 10

nRA ShoW pg. 10

CRA TECh TIPS pg. 11

SAvE ThE dATE: RoCky MounTAIn golf ClASSIC pg. 12

vAllEy CounTRy CluB hoSTS 16Th AnnuAl PRoSTART golf ChAllEngE pg. 12

14Th AnnuAl CRAEf SCholARShIP lunChEon To AWARd $46,000 pg. 12

2016 lEGISlAtIvE SESSIoN As we approach the end of this year’s legislative session, it is easy to see why this organization and our dedicated members are so important. As a team, we stand together to fight for a healthy and supportive business climate in which restaurants can survive and hopefully thrive. our legislative Committee met many times during the legislative session to review, analyze and actively engage in many bills affecting the indus-try. next month we will give you a full recap on

legislation directly related to your business and update you on the final status at the end of the session.

our legislative Committee will continue to meet throughout the summer to begin to prepare for next year’s legislative session which will include discussions on potential bills that we should run on your behalf. If you are interested in participating in these important discussions, please contact me at the CRA office at (303) 830-2972.

2 MAy 2016 | 800-522-2972 | 303-830-2972 | CoRESTAuRAnT.oRg

ColoRAdo REStAuRANtS tAKE to tHE HIll At publIC AffAIRS CoNfERENCE nearly 20 restaurant operators and suppliers from Colorado traveled to Washington, dC April 12-14 for the national Restaurant Association’s Public Affairs Conference. Colorado’s attendees joined with more than 600 other restaurant operators from 45 state restaurant associations to lobby Congress and the Senate on federal issues that will have a direct impact on this industry!

Joint Employer: We discussed how Congress can help roll back the joint employer ruling from the national labor Relations Board (nlRB) which threatens the franchise model across the country, but could also have broader problems for any business who contracts with another business for services.

overtime Regulations: We asked Congress to stop the federal department of labor regulation that would require an exempt employee be paid more than $50,400 a year.

taxes: We discussed how Congress can make changes to the tax structure in order to alleviate some pressure on small businesses.

AdA Right to Cure: We discussed how Congress can put safeguards into the Americans with disabilities Act to prevent frivolous lawsuits aimed at extorting money from businesses. Recently, one week in february saw nine of our member restaurants hit with “drive-by lawsuits” regarding AdA issues. Because of the work done by CRA members on the hill, Congressman Mike Coffman has agreed to co-sponsor h.R. 3765 which provides a “right to cure” for businesses who are being threatened with AdA lawsuits. This is good news for our industry and we hope to convince other members of Colorado’s delegation to sign onto the bill as well!

This was another very successful visit to Washington, dC for the CRA. Thank you to those who were able to participate and to the chapters who continue to support this event each year. If you are interested in participating next year, we encourage you to contact our office. Check out the 60-second video recap here.

Photo Credit: EPnAC - Cicely Simpson, nRA EvP of Policy and government Affairs moderates a panel of top lawmakers on the nRA’s priority Issues for Action with Sen. Cory gardner of Colorado and Rep. Steve Scalise (lA), Rep. Bradley Byrne (Al), and Rep. kevin Brady (TX).

Several of the Colorado Restaurant Association members making the rounds on Capitol hill.

The Colorado contingent meets with Sen. Michael Bennet on top legislative issues.

GET YOUR TICKETS!

THE CRA INDUSTRY SPOTLIGHT AWARDScelebrates the restaurant industry and the top stars of hospitality, and gives us the chance to enjoy fantastic food and beverages with industry colleagues. this year’s event will feature a progressive stand-up dinner hosted by 5 local female chefs and a silent auction that benefits the colorado restaurant association education foundation.

TUESDAY, MAY 10eXdo event center1399 35th streetdenver, co 80205

6:00 PMcocktail reception and silent auction begins

6:45 PMawards and chef demos begin

10:00 PMevent concludes

TICKETS$115 per person

cocktail or business attire.

valet parking will be available.

CHEF HOSTS:

JENNA JOHANSENepicurean group

SHEILA LUCEROjaX fish house

LIZ FARRALLsarto’s social italian eatery

ANDREA KNIGHTthe noshery

SERENA ROMEROcomida

WINNERSOUTSTANDING MEDIA PROFESSIONALSIGNATURE DISH AWARDAmanda Faison – 5280 magazine

PHILANTHROPIST SIGNATURE DISH AWARDJennifer Jasinski – rioja, euclid hall, bistro vendome, stoic & genuine

NOEL & TAMMY CUNNINGHAM HUMANITARIAN AWARDWalter and Christie Isenberg – sage hospitality

COLORADO HOMES & LIFESTYLES BEST RESTAURANT DESIGN AWARDblack eye coffee

PINNACOL ASSURANCE SAFETY AWARDthe tavern group

REACHING FOR THE STARS KNOEBEL AWARDthe weil family foundation

EXCEPTIONAL NEWCOMER SIGNATURE DISH AWARD:Pariza Mehta and Kelly Morrison - ambli denverRoyce Oliveira and Leanne Adamson - to the wind bistro

REGIONAL OUTSTANDING PROFESSIONAL SIGNATURE DISH AWARD:Greg Howard – mccabe’s tavernMark Havens – café vino

OUTSTANDING PROFESSIONAL SIGNATURE DISH AWARD:Frank Bonanno – bonanno conceptsCathy Cooney – the palm restaurant

COLORADO FOODSERVICE HALL OF FAME INDUCTEES: Lee Goodfriend, David Racine, and Dixon Staples – goodfriends, racines, dixonsCraig Reed – the broadmoorPenny ParkerTom Walls – castle café / next door

RICHARD P. AYERS AWARD FOR DISTINGUISHED SERVICEpresented at awards ceremony

hoSPITAlITy nEWS | MAy 2016 3

4 MAy 2016 | 800-522-2972 | 303-830-2972 | CoRESTAuRAnT.oRg

Proud Platinum Sponsor of ColoradoRestaurant Association and ISA 2016

Visit etundra.com or call 1-800-447-4941 for all your restaurant needs

Congratulations to the Industry Spotlight Awards Winners -and All the Women Who Rock!

VISIT TUNDRA TODAY

CRA member Eric Mamula, a Main Street business owner and long-time resident who has served the Town for two decades, was sworn in as Town of Breckenridge Mayor. owner of one of Main Street’s most popular restaurant and bars, downstairs at Eric’s, Eric has successfully helped create and operate several businesses in Breckenridge and actively participates in the CRA Breckenridge Chapter and Breckenridge hospitality Association to ensure a vibrant Main Street continues to thrive.

Eric has served two terms on Town Council including as Mayor Pro Tem, Chairman and long-time member of the Planning Commission, open Space Commissioner and much more. his service on several commissions and boards along with his terms on Town Council have given him unique perspective on the issues that affect locals and guests, from attainable housing and child care, ski area relations, transportation and traffic and more. Congratulations to Eric and the Town of Breckenridge!

CoNGRAtulAtIoNS to ERIC MAMulA, NEW toWN of bRECKENRIdGE MAYoR

The moment of reckoning is almost here. do you know about the deadlines for filing new 1095 forms with the IRS under the Affordable Care Act? deadlines are May 31 (paper filers)/June 30 (electronic filers). IRS says it will take into account whether covered employers made a “good-faith effort” to comply, even if the filing isn’t perfect. Read more about it, or contact the nRA’s Robin goracke, rgoracke@restaurant.org, (202) 331-5900. We continue to ask Con-gress to streamline the reporting rules.

ACA REpoRtING dEAdlINES CoMING up

Photo Credit: Summit Daily

REStAuRANt pAC dINNER

Participants enjoy the festivities at the 2015 night at the opera house.

CHEfS foR tHE NIGHt INCludE: kevin Taylor’s Restaurant – Chef Ryan Taylor Epicurean Culinary group – Chef Bob gitre The Broadmoor – Chef Adam Thomaskenny’s Steak house – Chef Ben Tharp

HoStS foR tHE NIGHt INCludE:Bill & lacee Artist, Artist & AssociatesPaul Aylmer, Epicurean groupTom Carlson, Mcdonald’s dJTC CorpAndy & Maxine divine lee driscoll, Breckenridge-Wynkoop, llCderek & haley figueroa, Seattle fish CompanykC gallagher, little Pub CompanySteve kanatzar, The Airplane Restaurantdiane kinney, outback Steakhousekaren kristopeit-Parker, fresh fish CompanyMatt larson, kenny’s Steak housedennis McCann, J.d.’s Bait Shop & Sports grillPete Meersman, Colorado Restaurant AssociationMark Moses, outback SteakhouseThom Parker, dean foods & Meadow gold dairyCraig Reed, The BroadmoorSonia Riggs, Colorado Restaurant AssociationBrian Robison, Burger king Mountain franchise AssociationAlan Seidenfeld, Alan Seidenfeld & AssociatesJim Smith, Republic national distributing CompanyMark valente, Sanborn and Co Inc Restaurant BrokersTom Walls, Trinity grilleRichard Weil, national Restaurant ConsultantsBrian Weston, Restaurants of America Management, Inc.

bEvERAGE & food SpoNSoRS:MillerCoors Seattle fish CompanySouthern Wine and Spirits of Colorado Republic national distributing Company

Enjoy a lavish evening with a four course dinner with wine pairings, prepared by some of Colorado’s top chefs for their fellow restaurateurs. The evening is a fundraising event for the national Restaurant Association “Restaurant PAC,” the industry’s leading trade association political action committee which supports and helps elect pro-restaurant, pro-business and pro-free enterprise candidates to Congress.

Several Colorado Senators and Members of Congress have been invited to address our members. They will be joined by Joe kadow, Bloomin’ Brands, Inc. and Chairman of national Restaurant Association.

To purchase tickets to the Restaurant PAC dinner, visit restaurant.org/contribute and make a contribution of $195 per person. The site does not list our dinner as an individual event, so please enter your contribution in the “other” category.

for more information contact Sara nakon at snakon@corestaurant.org or (303) 830-2972.

You’RE INvItEd to A NIGHt At tHE opERA HouSE

JUNE 1, 2016

hoSPITAlITy nEWS | MAy 2016 5

fASt ANd CASuAl QuICK CoNvERSAtIoNS WItH INduStRY pEoplE

Midwestern SaloonMidwestern Saloon opened in March of this year on the wildly popular Tennyson Street (at 38th) which has become a shopping and restaurant mecca with an independent vibe. Owners Andrea and Dan DeShano, are industry vets who bring to the tastes of the Midwest to the Berkeley neighborhood, the food they both grew up on in Michigan and Minnesota. The menu reads like a Diners, Drive-Ins and Dives dream segment, with juicy, double stacked burgers, a pork sandwich that covers the entire plate and of course, cheese curds.

WHAt INSpIREd You to GEt INto tHE REStAuRANt INduStRY? dan: I have been in the business for 20 years now, off-and-on, and Andrea has been for 16 years. I was at Marlowe’s downtown for ages and for the last 5 or 6 years I’ve wanted to open my own place, but was dragging my feet. Then I met her (smiles at Andrea), we got married, and she gave me the proper kick in the butt to get going. (It should come as no surprise that the couple met and fell in love at a restaurant!)

bERKlEY IS SuCH A GREAt NEIGHboRHood. HoW do You lIKE It HERE?dan: We love it. It’s semi-established and still growing. It has developed as an independent area, which is great. Everyone has been very welcoming instead of super competitive. other restaurants said, “If you need any-thing please let us know.” We all want to be successful.

NEItHER oNE of You ARE CHEf’S. HoW dId You dECIdE WHAt You WANtEd oN YouR MENu? Andrea: As we were brainstorming, we realized we both wanted a local, neighborhood pub-like place and then the conversation developed from there. I love cheese, so I really wanted cheese curds on our menu. And in dan’s hometown of Michigan, there is this amazing steak sandwich that we couldn’t find anywhere. It kept evolving and, we thought, we are on to something. There are a lot of Midwestern people out here and we started talking to them to find out what they missed from the Midwest. So we thought, if they miss it, let’s bring it here and give people a place to go to instead of travelling home to get their fix.

HoW dId You fINd YouR CHEf?dan: That’s a story! We hired a guy who we thought was really great. he came in and at first he was busting his ass. Then, the weeks were rolling up to our soft opening and we kept seeing him a little less and less. long story short, the day of the opening we call him and he’s not answering the phone. I called my buddy, Eric, the head chef on-call at Marlowe’s, who I’d worked with for years. he came over with a few chefs he knew, and we had several other friends, including Matt from Sysco who once was a cook, and they all pitched in. They kicked ass. It was awesome.

So HoW dId You fINd YouR CuRRENt CHEf?dan: one of Matt’s friends was luke, who is now our head chef. The other guy? We finally heard from him vIA TEXT and he said that we were putting too much pressure on him to open. So luke came on board. It was a blessing in disguise that the other chef bailed.

HoW IS It bEING MARRIEd ANd WoRKING toGEtHER?dan: Everyone warned us. They said “don’t do it.” But it works great. She is a morning person and opens up the place, I am a night person, so I get here later and close. We have a staff we trust and so we can actually sneak away a few hours here and there and spend time outside the restaurant.

HoW dId You fINd YouR tEAM?dan: We’ve known our bartenders for a long time. They come from the neighborhood bar we used to frequent. We’ve known them all for eight years or more – one of them is my cousin.

6 MAy 2016 | 800-522-2972 | 303-830-2972 | CoRESTAuRAnT.oRg continued on page 7

WHAt WAS YouR bIGGESt CHAllENGE? WAS It tHE CHEf? oR WAS It GEttING YouR pERMItS?dan: I would say it was a combination of everything. getting the right chef was nothing compared the licensing and permitting process. Andrea was down at the city more than I was. It was difficult trying to get the same answer from two different people; it was very tough. The permits were tough because we were doing nothing structurally but they still wanted blueprints; we were not changing any plumbing or electrical.

Andrea: It came right down to the wire for us. We couldn’t get food in here until we got our last signature. They said it would be one-three days, by 4:00 pm. on the third day, the guy walked in at 3:50 pm. We were stressing. If he hadn’t shown, we wouldn’t have gotten the food delivered in time and wouldn’t have had our soft opening.

WHAt Would bE YouR bESt AdvICE foR pEoplE WHo WANt to opEN A REStAuRANt? dan: you’ve got to be thick-skinned and have a lot of patience. don’t expect everything right away. Andrea grounds me when I need it. We have high expectations and she has to remind me sometimes: “hey, we’re still new; it’s going to take time.”

do You tHINK It IS IMpoRtANt to bE A pARt of tHE CRA ANd otHER ASSoCIAtIoNS tHAt SuppoRt You?Andrea: I think the CRA is great. We have known about the association for quite a while. They take a stand for us and stay on top of what’s happening legislatively, watching bills coming through and seeing how they might affect us. We couldn’t run our business And pay attention to that. It’s great to have someone give you that knowledge and know they have your back. It’s huge. It controls so much of the future and where the industry is going.

now that spring is trying to arrive, we’ve been getting several calls from members asking about the rules allowing dogs on patios. As with the rest of the food code, what is applicable in denver is not always applicable in the rest of the state.

In denver, the department of Environmental health has responded to denver’s dog-friendly culture and has reduced restrictions regarding dogs on retail food establishment patios. The denver food Code enables restaurants and bars to allow dogs on patios if they meet certain requirements:

The retail food establishment shall have a patio with direct access without going through the restaurant. It shall have signs posted stating that dogs are allowed in the outdoor dining area. one sign shall be posted in a conspicuous location visible upon entrance to the interior of the retail food establishment, and

another sign shall be posted in a conspicuous loca-tion visible upon entrance to the outdoor dining area. Patios which are greater than 400 square feet and allow dogs must also provide clear signage indicating which portion of the patio is dog friendly and which is reserved for dining without dogs. Such signage shall also inform patrons that problems with dogs on the premises be reported to the proprietor and may be reported to the department of Environmental health.

This allowance only applies to the City of denver, restaurants outside of denver cannot allow dogs (except for service animals) on any part of the licensed premise unless the restaurant obtains a variance from the local and state health departments. If you have questions about the rules concerning dogs on restaurant patios, please contact nick hoover nhoover@corestaurant.org or (303) 830-2972.

hoSPITAlITy nEWS | MAy 2016 7

CRA favorite pooch nakonda.

doG-fRIENdlY pAtIoS AlloWEd IN dENvER

CoSt CoNtAINMENt CERtIfICAtIoN: EASIER tHAN You tHINKBy Mindy Carrothers, Pinnacol Safety Group Program

There are many reasons Pinnacol policyholders should implement Colorado’s Cost Containment Certifica-tion (CCC) program. Policyholders who have achieved Cost Containment Certification often see a decrease in claims costs, a reduction in losses, and experience less severe injuries. The certification can also make policyholders eligible for a discount on their workers’ compensation premium. More importantly, certifica-tion demonstrates your organization’s commitment to protecting the safety and welfare of your employees. Colorado’s Cost Containment Certification requires that employers have a six-step formal safety program in place and document its effectiveness for one year. In addition to these steps, the following also must be kept throughout the year: - Safety orientation documentation for all new employees- Safety training documentation on (at least) a

quarterly basis. (Pinnacol recommends monthly safety awareness training to promote better safety awareness and to develop a good safety culture for your company)

- Accident investigation reports for all incidents reported, including corrective measures to be implemented

- documentation indicating the designated medical provider/s the company selected has been distributed to all existing and new employees

- documentation showing efforts towards instituting modified duty that conforms to the treating physician’s restrictions

- Required documentation must be dated and signed

keep in mind; you probably already have the majority of the components of the CCC program in place. If you have a solid safety program implemented and the program and its results have been well documented – then you may have met some of the above requirements. Regardless, our Pinnacol safety consultants can help with every step of the process.

Additionally, we offer the Employer’s guide to Cost Containment Certification – free of charge. Along with this workbook, we created a Cost Containment Certifi-cation webinar series. The series is an exclusive benefit to Pinnacol policyholders and was designed to assist you with development of your CCC program and to walk you through the six-step process, documentation and application. you can access the webinars at any time from the Resources section of Pinnacol.com.

If you have any questions about the materials or the process, please contact our Safety on Call hotline at (303) 361-4700 or (888) 501-4752.

New MembersAC furniture Co. | Axton, vA

Accurate Chemical & Services 24/7 | tempe, AZ

ARC document Solutions llC | Costa Mesa, CA

Cafe Marmotte | denver

Casa Sanchez | Copper Mountain

ClEAResult | denver

CyclHopS bike Cantina | longmont

Granite partners, Inc. | Reno, Nv

Krazy Karl’s | fort Collins

las palmeras | longmont

longHorn Steakhouse | fort Collins

Mariscos El picudo | lakewood

Masterpiece Kitchen | denver

McMillan Sales Corporation | denver

Meadowlark Kitchen | denver

the Mug Shot Café | breckenridge

Music City Hot Chicken | fort Collins

Recess | denver

Restaurant 415 | fort Collins

Fisher & Phillips LLP is proud to support the

Colorado Restaurant Association and the work it does for its

members and the community.

Todd A. Fredrickson | tfredrickson@laborlawyers.com

1801 California Street | Suite 2700Denver, CO 80202

www.laborlawyers.com | 32 Locations Nationwide8 MAy 2016 | 800-522-2972 | 303-830-2972 | CoRESTAuRAnT.oRg

Thirsting for ideas to help your business grow?Heartland provides a number of refreshing solutions.

Endorsed provider for

43 State Restaurant Associations

To learn more, contact Angela Ihry at 605.940.9861 or angela.ihry@e-hps.com

heartlandpaymentsystems.com

The National Restaurant Association and 43 State Restaurant Associations have selected Heartland Payment Systems as a preferred partner for payment processing, gift and loyalty, and

payroll solutions.

See what Heartland can do for you today.

Colorado has lost their future PoS dealer. future PoS is looking for a new Colorado dealer but currently they don’t have one. future has offered out-of-state support, but that doesn’t include evenings and weekends which is when most business is taking place. There are 177 future PoS restaurant users in Colorado. These restaurants are being inundat-ed by other credit card processing companies and unauthorized PoS dealers – meaning they say they will support the future PoS system they have but since they don’t have a dealer agreement with future they can (a) charge anything they want and (b) don’t have the ability to upgrade software, etc. There are also unauthorized dealers giving restaurant owners inaccurate information and that they need to spend money unnecessarily to upgrade their system.

If you are a future PoS user in Colorado and are concerned about this development, CRA member kelli housley of lincoln’s Roadhouse is hoping to talk to you. By banding together we could figure out the best way to handle this development. Reach out to her directly at kelli@lincolnsroadhouse.com. hoSPITAlITy nEWS | MAy 2016 9

MEMbER CoNvERSAtIoN CoRNER:

WHAt to do WHEN You loSE YouR poS dEAlER?

10 MAy 2016 | 800-522-2972 | 303-830-2972 | CoRESTAuRAnT.oRg

There’s still time to register for the nRA Show in Chicago taking place May 21-24. The nRA Show takes over every inch of McCormick Place in Chicago and has everything you need, want, and are looking for when it comes to your restaurant. you will discover the hottest trends in the food industry, be inspired by industry experts, find that new product or piece of equipment you have been searching for, and get fresh new ideas for your business.

for more information: nRA Show

don’t want to fight the crowds in Chicago? Then mark your calendar for the Colorado Restaurant Show november 2-3. you’ll find everything you need right here.

NRA SHoW

ColoRAdo REStAuRANt SHoW

Restaurant customers are using online search engines for every type of business and service these days. According to Yelp, 85% of consumers use the Internet to find local businesses. Ensure that when they search for your business, not only can it be found, but that it stands out so that they want to visit.

Street view Trusted is a program developed by google to provide high quality 360° interactive virtual tours powered by the Street view Technology seen around the world. Customers can walk around, explore and interact with a business online, just like being there. these ex-periences enhance sales and marketing efforts, boost engagement, generate qualified leads, and increase conversion rates for any business. The tours appear on google searches, google Maps, and google+ by clicking on the “SEE InSIdE” button on any computer, tablet or smart phone. The tours can easily be embedded on any business website and social media pages.

Restaurants can engage their customers; enhance the visibility of their business while improving online content and boosting their local and organic Search Engine optimization (SEo) with beautiful 360° google virtual tours and quality still photographs.

By inviting customers into their business online, restaurants can increase visitor retention and influence customer decision making during the search and discovery process. Statistics have shown that websites with Google virtual tours are viewed 5-10 times longer than those without. hoSPITAlITy nEWS | MAy 2016 11

CRA tECH tIpSStREEt vIEW tRuStEd By Alexandra Quinn of Photo View 360

Photo View 360 was formed in Denver, CO in 2014 to provide the highest quality 360º interactive Google virtual tours in Colorado. Using the latest DSLR photographic equipment, software and techniques, we produce our immersive panoramas and 360º tours.

Visit us or call (720) 210-4622 for more information or to book a virtual tour for your business!

Please join the CRA Education foundationand CRA Mile high Chapter for the 16th Annual

ProStart® golf Challenge to be held on Monday, June 20 at the prestigious valley Country Club. The event raises more than

$15,000 to support Colorado ProStart® and post-secondary scholarships.

Check-in begins at 11:00 a.m. and the

tournament blasts off with a shotgun start at 12:00 noon. All-inclusive golfing will cost $235 per person or $900 per foursome, and includes green fees, cart, range balls, food, beverages on course and dinner following

the tournament. hole sponsorships are available for $1,300 which includes a

foursome and hole signage.

for tournament play and sponsor information, contact Mary Mino at mmino@corestaurant.org

or call the CRA offices at (303) 830-2972.

vAllEY CouNtRY ClubHoStS 16tH ANNuAl

pRoStARt Golf CHAllENGE

Save the DateFor more information contact Sara Nakon

303.830.2972 x 112 or snakon@COrestaurant.org

July 19, 2016 • 1:30 p.m.

14tH ANNuAl CRAEf SCHolARSHIp luNCHEoN to AWARd $46,000

The CRAEf Scholarship Committee announced $46,000 to be awarded to deserving Colorado ProStart and post-secondary undergraduate students pursuing foodservice and hospitality college and careers. The luncheon will be held May 12 from 11:00 am to 1:00 pm at the omni Interlocken hotel. The cost to attend the luncheon is $55 per person, or $800 to sponsor a table of scholarship recipients. for more information, please contact Mary Mino at mmino@corestaurant.org.

12 MAy 2016 | 800-522-2972 | 303-830-2972 | CoRESTAuRAnT.oRg