It has been a pretty action packed few months, and it’s hard to believe we’re into summer. This issue is about Kentucky products – one article is about our biggest product, the state itself. The movie industry loves to film in our state, and filmmaker Stu Pollard writes about how to respond if approached as a film spot. We’re fortunate to have a great partner in the Kentucky Department of Agriculture and the Kentucky Proud program, so I hope you take time to read their article as well.
In just a couple of weeks, two bills we worked hard on in this year’s General Assembly will take effect: the server age going from 20 to 18, and the prohibition on tip pooling being lifted. With unemployment reforms that will take place January 1, 2023 we’re hopeful these measures will increase our workforce. I hear from restaurateurs regularly that if their staffing could increase they would be able to meet their customers’ demand better without having to turn away catering, carry out or third party delivery orders. Please take a minute to flip a few pages and read more about the legislative changes KRA pushed for. It is very time consuming, but necessary, work. If you are confused about how any changes may effect your business, give us a call. If it’s really technical you can talk with an expert at no charge – one of many member benefits.
On the event front our KRA Educational Foundation had a very successful Chefs for Hope dinner benefitting Kentucky ProStart led by lead Chef Josh Moore. I feel like the momentum we had going into 2020 pre-COVID is back and our events will continue to get better and better! We’ll be working on Golftoberfest and Expo events this Fall, and before you know it January’s Gala will be here. Along the way we’ll have Chapter socials and golf, and the Taste of Louisville will return in October. When we’re together it is evident that we missed gathering, celebrating and hugging!
I am traveling a bit more, getting out and about and visiting with restaurateurs throughout Kentucky. If you’re not yet a KRA member, I look forward to answering any questions you may have face to face. Please remember that dues are voluntary, they’re tax deductible, and most members save more than they pay in dues do to a program or two they participate in. I like to say membership doesn’t cost, it pays. From Associate member referrals to answers to legal questions, best practices from fellow restaurant owners to trends, community events to mentoring the next wave of hospitality professionals – KRA connects you with those in the know. I value your input, thank you for reading and hope to see you soon. Call or email me any time!