Page 4 - Ohio RA 2011 Winter FlipBook

In today’s turbulent economic climate, any issue that impacts a restaurant operator’s bottom line can have dire consequences. The Ohio Restaurant Association understands that, and it’s for this reason that we have committed this edition of à la Carte to the value of implementing proper health and safety procedures in your operations. It is our hope that by incorporating the strategies outlined within these pages, our members will reduce the risk of exposure to workers’ compensation claims, which are often costly and can impact your business and your bottom line for years to come.

While workers’ compensation insurance can easily be viewed as just another business expense, it is not. In reality, it is extremely valuable for you to weigh the impact it has on your revenue and how proper safety measures can safeguard you and your staff from being exposed to accidents before they occur. If you’re part of the ORA Workers’ Compensation Group Rating Plan and you manage this aspect of your business well, you’ll have the peace of mind to get a good night’s rest. If you don’t, your life can be a nightmare, which is why our group plan is such a valuable member beneft. We want to protect you. In addition to our advocacy efforts, education practices and

I would be remiss to end this column without thanking all of the outstanding health and safety partners who work daily to improve your investment in the ORA. They are: CareWorks Consultants, Inc., our third party administrator; CareWorks, our managed care organization, RiskControl360°, our plan’s health and safety adviser, and Kastner, Westman & Wilkins, the law frm that assists the CareWorks Family of Companies in matters related to workers’ compensation and human resources management. Together, they form a team that works on your behalf to provide a seamless member beneft. All of these companies work tirelessly with Laura Morrison, ORA Director of Member Services and IT, to enrich the value you receive as a member.

ORA BOARD MEMBERS

Robert Abruzzi – Abruzzi’s Hot Peppers Lynn Brown – Outback Steakhouse Jerry Cagle – Gordon Food Service, Inc.

Gary Callicoat – The Rusty Bucket Restaurant & Tavern Rick Cassara – John Q’s Steakhouse Thomas Coffman – The Clarmont Edward Elliott – Plaza Inn Family Restaurant Doug Fahrenholz – The Wasserstrom Company David Frissora – The Wendy’s Company Roy Getz – Raising Cane’s of Ohio

Brad Haber – Buffalo Wild Wings/Milano’s Subs Labib Hajjar – The Beirut Restaurant Mike Haunert – Sysco Cincinnati, LLC George Hwang – The Pearl of the Orient Nick Kostis – Pickwick & Frolic Restaurant & Club Mario Parisi – Green Nature Mktg/I Supply Company Roger Parker – Mancy Brothers Catering, Inc Ed Pickens – Ed Pickens’ Cafe on Main Ann Reichle – Angelina’s Pizza

Jamie Richardson – White Castle System, Inc. Stephen Shafer – Bob Evans Farms, Inc. Michael Short – Royalwood Caterers Mike Sopko – Carrabba’s Italian Grill Michael Sylvester – Hide-A-Way Buffalo Grill Sheila Trautner – Taste Hospitality Group Dan Young – Young’s Jersey Dairy, Inc. Joan Wagner – Plaza Inn Family Restaurant, NRA Liaison to the ORA

Ohio Restaurant Association à la Carte (ISSN 1524-5411) is published 4 times a year (Spring, Summer, Fall, Winter) by the Ohio Restaurant Association, 1525 Bethel Road, Ste. #201, Columbus, OH 43220-2054. Subscription $8 per year for association members only. Periodical Class Postage paid at Columbus, OH and additional mailing offces.