INSIDER Volume 11 - Issue 14 - July 12, 2011 •
PDF version
» Provincial Election Year 2011-Tourism Policy
As we build momentum for the Oct 6th provincial election the ORHMA will inform and highlight the Hospitality Industry’s issues through our Insider. We ask that operators visit their local MPP’s to convey the industry’s impediments that are obstacles to success. As a business owner you have clout and you can highly impact your MPP. You not only represent your vote but MPP’s know you can influence other stakeholders including customers, employees, suppliers and colleagues. Let’s make sure our industry is relevant with this election campaign.
Throughout these challenging economic times the government must be prudent in selecting strategic investments to stimulate the economy. Dedicated strategic investments to spur business and growth in Ontario, including focused investments in infrastructure, must focus on key regions such as the Greater Toronto Area, the National Capital Region, Northern Ontario, the Greater Niagara Region and centres along the Canada-US border, and the merit of funding decisions should include consideration of tourism impacts.
Moreover, to ensure that funding of tourism projects and tourism marketing is aimed at key domestic markets it is incumbent on government to develop a dedicated government/industry team to drive strategic investments and take into account the future impact of funding decisions.
The government does not have a meaningful tourism investment strategy with incentive loans to stimulate economic growth in the sector. It is urgent in the short term that a loan program is developed to encourage investment and support competiveness. The Advanced Manufacturing Investment Strategy (AMIS) offered by the provincial government is an example of a “ready made” program approved and underway in that sector. Modification will be necessary to fit our industry i.e. loan guarantee rather than government repayable loans. This will enormously benefit job creation and act as an economic stimulus and initiate a “jump start” on return of investment from completed projects as the economy swings up.
The ORHMA Recommends:
- The establishment of a “Success Team for Tourism Investment” to work within a measurable business plan to drive activities and be empowered to work with all levels of government in removing regulatory barriers and employ incentives for beneficial use.
- The development of a Tourism Investment Strategy in the form of a loan guarantee program and consider the re-introduction of the Tourism Redevelopment Incentive Program (TRIP) to provide loan guarantees to support new or expanded tourism assets.
- The inclusion of tourism projects as part of the anticipated stimulus in the Canada-Ontario Investment Program in order to jump start employment and ensure future sustainability of the tourist industry.
» WSIB 2012 Premium Rates Announced
The WSIB Board of Directors decided to increase the average Ontario premium rate for employer rate groups by 2 per cent in 2011 and 2012. Ontario’s workplace insurance system is in a transition period until Harry Arthur completes his report and plans to reshape the WSIB’s financial structure which will reduce the unfunded liability now close to $14 Billion.
According to WSIB this is a modest premium rate increase and necessary to stabilize the system’s finances. The 2012 rate will be the last ad hoc premium rate setting. The rate decision will not have an impact on 2013 setting and beyond as the recommendations from the Arthur report will follow a different rate setting model.
The ORHMA as part of the Employer’s Council of Ontario (ECO) coalition has been involved with WSIB discussions and has sent in a number of recommendations to Harry Arthur to improve WSIB’s finance and ensure that the system’s costs are examined in a transparent method to protect future rate increases. The report should focus in developing a plan with timelines to show reduction of the unfunded liability as this is the obstacle to premium rates impacting employers.
2012 Hospitality Rates:
- 919 - Restaurants And Catering - Rates are moving from 1.65 in 2011 to 1.68 in 2012 -representing a 1.8% increase.
- 921 - Hotels, Motels And Camping - Rates are moving from 2.97 in 2011 to 3.03 in - 2012 representing a 2.02% increase.
» The WSIB’s Interim Work Reintegration (WR) Policies and Draft NEER Policy
The current Return to Work (RTW) model did not produce the expected results and the RTW outcomes deteriorated at every measured time point. Re-training programs over the past decade through external vendors did not produce desired results while costs doubled. The new WR program is based on a comprehensive internal review of the RTW and LMR programs, international best practices, consultations with employers and workers, and the 2009 KPMG Value for Money Audit.
The Program’s philosophy:
- Appropriate and early WR maintains a worker’s dignity and productivity
- WSIB plays an active role in the WR process and responds quickly to return to work and recovery barriers
- A worker’s prospects for successful WR are best achieved if the worker returns to work with the injury employer, which can include retraining in a different job
- Workers should be offered programs that are of high quality and practical, and WSIB must provide worker with meaningful input and choice in relation to programs offered
- WR is often part of recovery plan
The intent is to have Policies that are principle based, i.e., streamlined, simplified and easy for stakeholders to read, understand and use and lead to produce better return to work outcomes with emphasis on greater accountability by workplace parties, and early WSIB involvement with ongoing support. Interim policy application to provide an opportunity for consultation and testing.
The term “return to work” will now be replaced with the term “work reintegration” throughout all of the revised policy documents. The final Work Reintegration policies and revised NEER policy are now on the WSIB website. Click here to view. These policies come into effect on July 15th.
» Ruling that Injuries to Guests Must be Reported to the Ministry of Labour
Under the Occupational Health and Safety Act (OHSA), critical and fatal injuries must be reported to the provincial health and safety regulator, the Ministry of Labour. While the provision by employers to report employee or worker injuries to the ministry is commonly understood, the recent decision of the divisional court of the Ontario Superior Court of Justice supports the ruling of the Ontario Labour Relations Board (OLRB) that this obligation also extends to guests at resorts and tourism facilities. Click here to view a complete case study prepared by Pradeep Chand – Brauti Thorning Zibarras LLP.
» New and Young Workers Inspection Blitzes
Until the end of August, the Ministry of Labour will continue to focus on new and young workers at industrial and health care workplaces in its summer blitz. Remember, employers and supervisors, you play an important role in keeping your new and young workers healthy and safe. Check out the resources on the Ministry’s Young Workers’ webpage Learn More >
» Employment Standards Poster (References from the Ministry of Labour)
Please note that it is the poster in PDF format that must be printed and posted in the workplace.
» Bread: A Business Case for Change in Foodservice
Bread has long been an accompaniment to many restaurant and banquet meals in Canada. Often bread is provided automatically to patrons in this instance and is never consumed, heading back to the kitchen to find its way to the garbage bin. Somewhere along the way, operators who are generally very mindful of ‘waste’ became accepting of this practice. Fast forward to a world that is ever changing and both the economic and environmental consequences of such a practice must be put in question. In 2007 Statistics Canada estimated that an astounding 38% of solid food available for retail sale was wasted. For the complete article click here.
The article is part of the University of Guelph’s Sustainable Restaurant Project (UGSRP) at their School of Hospitality and Tourism Management (HTM) focusing on restaurants and sustainability. Click here to view project website.
» Food Transportation at Receiving - Self-Inspection Checklist
Tips For Food Premises Operator’s
- Ensure all food, especially meat products, are from an inspected or approved/licensed premises.
- Ask for an official invoice with detail of the supplier’s business (PHI may ask to see during routine inspection) License or plant #, processing plant or warehouse address, recent inspection report by PHI or OMAFRA/CFIA.
- Check the delivery truck for cleanliness and proper storage of food. Meats not sitting on the floor or hanging about other foods; no evidence of cross-contamination; no open containers of food such as produce or prepared foods stored next to or under raw foods.
- Check to insure proper packaging with no visible signs of damage, cross-contamination, etc. If no label, stamps, info of packing plant etc on boxes of meat products, this can be evidence of a ‘re-packaging’ or from an illegal supplier. Call the supplier for explanation or call local health unit to report such suppliers.
- Check for proper receiving temperature. If temperature in truck not maintained… call supplier. Frozen foods <18°C or colder; Refrigerated foods <4°C or colder. Use a calibrated food thermometer or ask the Driver to show you a copy of the temperature log to verify proper temperature has been maintained.
Food premises operators are the frontline inspectors to prevent unfit food from getting into their
business as well as providing protection to their clients. Are you protecting your business? Click here to view Food Transportation at Receiving Self-Inspection checklist.
» 2010 Canadian Tourism Sector Compensation Study
Understanding compensation data is essential to dealing with changing demographics and labour shortages, and to inform attraction and retention strategies. Employers competing for labour within the sector, as well as with other sectors, require accurate compensation data to illustrate the ranges in pay and the benefits offered in many positions throughout tourism.
ORHMA along with Group Lockhart, has been involved in assisting CTHRC acquire the essential data for this in depth compensation survey. We are pleased to share this Ontario report with you, our member, and it can be downloaded by clicking here. Click here for a copy of the full research and Compensation Study.
» How To Make Your Patio More Energy Efficient
Summer’s been a long time coming and after our cool spring, patios are starting to buzz with people making up for lost time. Summer's an energy-heavy time for restaurants, and your patio can drive up those energy costs even further. (Think constantly opening doors letting all that nice cool air out...patio heaters working overtime for those chilly summer nights.) Here are a few tips to make your patio more energy efficient—without sacrificing customer comfort.
- Install an air door. Air doors are downward-facing fans that are installed over doorways, and help maintain your indoor temperature by creating a barrier of air between indoors and outdoors. Many air doors are close to 100 percent efficient at maintaining your interior temperature, whether it's heating or cooling season. Air doors can also keep out summer irritants like insects, humidity and smoke. (If you’re an Enbridge customer and you’re interested in installing an air door, check out BizEnergy for info on how to save $300.)
- Be smart with patio heaters. Patio heaters are important for maintaining your patrons' comfort on chilly summer nights, but you can make them more efficient and effective. Don't run them unless they're needed, don't install more than you really need, and design your patio layout to take full advantage of their heat. (To see how patio heaters can extend your outside season, take a look at BizEnergy’s article on Wayne Gretzky's Restaurant in Toronto.)
- Investigate high-efficiency ice makers. During the summer season, patrons order more iced drinks so make sure your ice maker isn't bleeding energy . Check out water and energy-use ratings for ice machines at http://www.ahrinet.org/. If you are going to replace your ice maker, consider getting a larger machine. Bigger ice makers tend to be more energy-efficient than smaller ones, and their size means you can often limit ice-making to overnight or off-hours.
For more energy efficient information, visit ORHMA's Energy Resources by clicking here.
» Western Financial Bulletin: Hotel Restaurant Safety
Restaurants present a significant fire risk that could destroy the entire hotel complex if not properly protected and maintained. Many hotels are now renting out their restaurant operations which reduces some of the management duties for the hotel operator. However, too often hotel managers think that they do not have to be concerned anymore with the operation of a tenant run restaurant in their hotel. Click here for full bulletin.
» Pest Management Specialist: Direct Line Supplies Corp.
We would like to take this opportunity to introduce ourselves. Direct Line Sales and Supplies is a Canadian owned, Pest Management Product Distribution company centrally located in Burlington, ON. As technical representatives for many product manufacturers, we understand the needs of the hospitality industry. Our lines encompass all of the bedbug products that include mattress covers and bedbug monitors. We also supply bird control, rodent, crawling & flying insect control products and odour control lines. A wide variety of technical training sessions that can be customized to your companies individual needs. Visit our web site at www.directlinesales.com or give us a call at 800.760.1835.
» OTEC: Become an Employer of Choice
An engaged and productive workforce is critical for sustainable business success. OTEC (Ontario Tourism Education Corporation) in partnership with the CTHRC (Canadian Tourism Human Resource Council) is pleased to offer tourism and hospitality businesses a complimentary, online Employer of Choice program that helps businesses acquire and apply the best practices needed to attract and retain high performing employees.
Designed by human resource professionals, the Employer of Choice program provides tourism and hospitality businesses with resources to help align employee performance with organization business goals. Through easy-to-use online questionnaires for both employers and employees, the program is able to adapt to each company’s specific needs and cultivate growth and change within each unique organization.
Upon completion of the program many companies experience increased productivity, job satisfaction, adherence to health and safety standards and customer praise. Additionally, each organization is awarded a certificate, along with Employer of Choice Logos to use on promotional and recruiting materials. Click here to view some of the success stories from tourism and hospitality businesses across Canada.
To take the first steps in becoming an Employer of Choice, please contact Wendy Paradis, 416-622-1975 ext. 212, email wparadis@otec.org or visit OTEC’s website www.otec.org.
» Congratulations to ORHMA’s Awards & Scholarship Recipients!
ORHMA's Community Award of Excellence in Food Service & Baking
Congratulations to Reuben Villegas who was awarded the "Ontario Restaurant Hotel & Motel Association's Community Award of Excellence in Foodservice & Baking" on June 28th, 2011 at the Central Etobicoke High School's Commencement Class of 2011. His passion for food is well known by the faculty and his peers. We wish him all the best with his plans on pursuing a bright future in Restaurants.
ORHMA Scholarship Award – Canadore College
Congratulations to Bethany Mcguire, the recipient of the “Ontario Restaurant Hotel & Motel Association Scholarship for 2010-2011”. Bethany is from Amherstburg, Ontario and is currently in her second year at Canadore College enrolled in the Hotel, Restaurant, Resort Administration Program. We wish her all the best as she prepares for her third year into the program!