...• Average number of readers per issue is 2.67 • MHR is in the hands of on-premise licensees...

M I C H I G A N H O S P I T A L I T Y R E V I E WM I C H I G A N L I C E N S E D B E V E R A G E A S S O C I A T I O N

W W W . M L B A . O R G

MIchigan Licensed Beverage Association920 N. Fairview Ave.Lansing, MI 48912

OFFICIAL MAGAZINE OF THE MICHIGAN LICENSED BEVERAGE ASSOCIATION — AUGUST 2012

INSIDE: What’s Brewing / Events / Member News and More!

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“ “Why Michigan Hospitality Review?The Michigan Hospitality Review (MHR) is your direct

connection to the customers you want to reach.

The exclusive publication of the Michigan Licensed

Beverage Association, MHR is one of the many ways

the MLBA gives Michigan licensees, and others in the

hospitality industry, the competitive edge they need

to maintain a thriving business.

Beginning as the MLBA member newsletter, today, the

MHR has grown into an informative and entertaining

publication for MLBA members and hospitality

consumers alike.

Your ad stands out! MHR features a unique 50 percent editorial content

to 50 percent advertising content ratio, which means

your ad stands out. In addition, MHR practices

competitive separation, meaning your ad won’t be

placed in the vicinity of an ad from a similar vendor.

Vital and entertaining source to the public

MHR is full-color, full glossy and published monthly

More than 5,000 monthly readers

The most cost-effective way to reach the targeted audience

you desire

The MLBA is Michigan’s first and only bar and tavern

owners’ association

Founded by business men and women just like you in 1939

I feel sorry for people who don’t drink. When they wake up in the

morning, that’s as good as they’re going to feel all day.

— Frank Sinatra

P 800.292.2896 E [email protected] 101 S. Washington Sq. Suite 800, Lansing, MI 48933 www.mlba.org

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MICHIGAN


OFFICIAL MAGAZINE OF THE MICHIGAN LICENSED BEVERAGE ASSOCIATION — OCTOBER 2012


NOV. 6 ELECTION

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MICHIGAN

IT’S IN THE HOLE! MLBA PAC GOLF OUTING

SUPPORT THE

MLBA PAC GOLF OUTING: IT’S IN THE HOLE!

POLITICAL ACTION COMMITTEE

YOUR VOTE COUNTS! NOV. 6 ELECTION

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• 2,500 copies direct mailed to MLBA members

• Majority of MHR readers are at management level or above

• 92 percent of average staff members (bartenders, servers, etc.) read MHR

• Average number of readers per issue is 2.67

• MHR is in the hands of on-premise licensees an average of 11 days a month

• MHR is in the hands of off-premise licensees an average of 16 days a month

Source: The Beverage Media Group

Secure a spot in a well-respected publication today!

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MICHIGAN

Editorial Content PRESIDENT ’S MESSAGE

Learn what’s new with the MLBA Executive Board,

along with legislative updates and more.

EXECUTIVE REPORT

The MLBA Executive Director updates MHR readers

on what’s happening within the MLBA, upcoming

member events and more.

THE EXPERT ’S OPINION

From insects to social media management to financial

advice, MHR features a monthly column from

statewide experts in a number of topics important to

those in the hospitality industry.

WHAT’S BREWING

The difference between pale ale and a stout, new

Michigan-made beers and products and more are all

explored in this monthly feature.

MEMBER PROFILE

MLBA members each have a unique and entertaining

story to share about their experience in the hospitality

industry. This feature allows members, one month

at a time, to talk further about their journey, their

establishment and more.

EVENTS

MHR’s event calendar offers up an inclusive listing of

events happening around the state. Have an event to

promote? MHR is always accepting submissions.

Each month MHR brings a variety of informative and

entertaining content to Michigan’s hospitality world.

In addition to a monthly cover story, which explores a

topic important to MLBA members, MHR has a number

of other editorial features.

DECEMBER 20122

It’s that time of year again – shopping, shopping and more shopping. I hope all of you survived Black Friday, but more

importantly I hope many of your purchases were from local establishments. I know you’re all probably tired of hearing it, but buying locally made products promotes your community. Boosting business in your community can never hurt, you may even find some hidden treasures within your own city or town and buying local doesn’t just help one local business – it helps several.

For example: You get your desserts from your local baker, who gets his supplies from the local grocer, who buys her produce from a local farmer, who employs local workers. It

seems there is an extra step or two we often forget about, so please try to buy local first this holiday season whenever possible.

Because it’s the holiday season, I’ll be attending the District 4 Christmas Party on Dec. 19 at the Cass River Yacht Club in Bridgeport. All MLBA members are invited to attend – not just the District 4 members – and it’ll be another great opportunity to mingle with fellow members in a casual setting.

Now, to delve a little more into my plans as President. Last month I talked about forming more partnerships to benefit the association, as well as forming some kind of junior advisory group. This month, I’d like to focus on wholesaler discounts and the Michigan Health Department.

When I say “wholesaler discounts,” I’m talking about bar and restaurant supplies and equipment. Bar Maid parts, kitchen equipment, kitchen utensils, cleaning solution and other cleaning supplies; these are things that owners absolutely need. Why not try to generate some kind of discount for our members so you all can focus on other aspects of running a successful business. If you’re interested, please give us a call and let us know.

In regards to the Health Department, in the past we’ve had a department liaison to voice bar and tavern owner concerns. We don’t have a liaison at the Health Department presently, and I think we are doing ourselves quite a disservice. The Health Department has become a huge presence within our businesses, and being able to voice our needs and concerns to them would benefit us tremendously because we would have an input in any changes.

Change takes time, but I’ve been seeing some positive improvements already. Like I said last month, feel free to share any of your ideas with me or the MLBA staff at any time. To contact me, call 989-621-0630; to contact the state office, call 800-292-2896 or email [email protected].

Have a wonderful Christmas,

Rick Swindlehurst, MLBA President

PRESIDENT’S MESSAGE

Executive Board

OFFICERSPresident Rick Swindlehurst Blue GatorExecutive Vice President Harold Campau Jr. Heck’s BarVice President VacantTreasurer Tom Jones Gridiron BarSecretary Marcia Wagner The Grill House

DISTRICT REPRESENTATIVESFred Raffaelli, District 1 Bleacher’s Sports BarRichard Smith, District 2 Leo’s LoungeJoel Ernvall, District 3 Bob-Hi LanesVacant, District 4Marji Cheadle, District 5 Dagwood’s Tavern and GrillVacant, District 6Tom Dunleavy, District 7 Dunleavy’s Down River

AT LARGE MEMBERSDebbie Elderkin The Other PlaceTino Hammond Reggie’s Moulin RougeMary Mendyk Track SideGreg Miller Grape Pantry Party Store

MLBA MUTUAL INSURANCE COMPANYPresident Ann Marie Prush

Prush’s Bar

Vice President Rick Roberson

Angelo’s & Ricardo’s

Treasurer Missy Morrison

The Shanty

Secretary Mona Denman

Orchard Grove Inn

Director Nelson Arsenault

Harbor Light Inn

Director Lyn Larson

Longhorn Saloon

Director Tom Sekmistrz

Eldorado Diner

Director Jerry “Bird” Smith

Tally’s Log Cabin

CEO Louis H. Adado

DECEMBER 20124

EXECUTIVE REPORT

As another month flies by, I hope everybody is doing

well and preparing yourselves for the upcoming winter weather. I want to start by talking about the tragedy in the east as a result of “Superstorm Sandy.” The thing that always sticks out the most to me is how communities come together in a time of crisis. I see how one person steps up to help another in need and it always makes me feel better knowing

that communities will stick together no matter what.

I have heard stories of restaurants that opened their doors to give hungry people food, even though the business was hurting just as badly. The owners could have been angry about their loss, sat back and done nothing, but instead took the opportunity to help fellow members of the community. Once again, it shows that people in the hospitality industry are truly hospitable.

It also makes me sit back and realize how lucky I am because things could always be worse. I write about this because our community could be hit by tragedy at any moment and I know all of the MLBA members would step up to help. So let’s keep our fellow Americans in our thoughts during the upcoming holiday season, and remember if something bad happens here we are going to be there to help.

Speaking of the upcoming holidays, I hope all of you are planning for big events at your establishments. If you are, I hope that they are safe and prosperous. Recently, the Novi Police Department hosted a Town Hall meeting for all the liquor licensees in their area that President Rick Swindlehurst and I attended. The idea was to bring everybody together to discuss topics that can arise during the busy holiday season. One of the first things they discussed was the issue of overcrowding in establishments. The best way to address this is to have a policy that specifies the number of people admitted inside at one time. Additionally,

the policy must state that staff members are required to know how many people are inside the establishment at all times and enforce the policy with patrons.

The Novi Fire Marshall said that when they walk into an establishment that is at capacity, the first thing they do is ask a staff member how many people are inside. He stated that if they know the number and it looks to be correct, they are satisfied. His message was to have a sign visible to all that states the allowable capacity of your establishment; this will make it easier for your establishment to comply and also curtail any overcapacity mishaps.

All jurisdictions will have different ways of handling these situations, so I recommend you contact your local law enforcement and local Fire Marshall to ask how they would like things to be handled. As always, feel free to contact us if you need assistance or if you have additional questions.

Lastly, I’d like to congratulate David Munson on becoming the Arenac County Commissioner. David is the owner of Summer Trail Inn in Standish and has been a longtime member of the MLBA. This is a two-year position and the MLBA would like to wish him the best of luck.

Have a safe and prosperous holiday season.

Scott T. Ellis, Executive Director

HAPPY HOLIDAYS FROM THE MLBA

Stay up-to-date throughout the month! Industry headlines are updated regularly at www.mlba.org and through our social media accounts.

Follow us on Twitter ( @MLBAorg) or

like us on Facebook ( facebook.com/

MLBA.org).

Dear Members,

‘Tis the season to spread the joy of MLBA Membership!

While the MLBA State Office is always working toward recruiting new members, no one can do that better than the members themselves. You are our loudest, most convincing voice.

Please take time this month while you’re traveling for the holidays to stop into a non-member establishment and give them the information below. An application can be found on the back, or you can direct them to www.mlba.org to complete the application online.

Be sure to enter your name under “Organizer,” as every referral means $25 for you!

Thank you for your dedication and support – we couldn’t do all we’ve done without you.

Happy Holidays!

MLBA Preferred Partner benefits:

Music licensing discount plans

Credit card and POS group plans

Discounts on cable TV packages from DirecTV and Comcast

Energy consulting and natural gas account review and analysis for possible savings

Legal services discounts and attorney referrals

More than half off TAM® server training - $30/person for members, $65/person for non-members

In-house Liquor Control specialists and Liquor Code advisors ready to assist you

Complimentary subscription to the MLBA’s official magazine, Michigan Hospitality Review, which includes political updates, expert advice, information on MLBA events, member spotlights and much more

New media services, including exclusive access to www.mlba.org

•

•

•

•

•

•

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•

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facebook.com/MLBA.org

@MLBAorg

Complete the application on the back or visit www.mlba.org

to complete online.

www.mlba.org 1110

While the memorabilia part may by true of Dagwood’s Tavern and Grill, the rest is not. Located on the city border of Lansing and East Lansing, Dagwood’s unique location attracts a varied mix of clientele – from college students, professors and blue collar workers to politicians, bankers and tourists. And owners Marji and Mark Cheadle have created an incredibly comfortable, small town feel in a big city setting.

“We joke that we’re like ‘Cheers’ the TV show: We’ve got a little bit of everything,” says Marji. “Someone told me that they came here because they didn’t have to run into anyone they knew, but when I look around I don’t know how that could be.”

Dagwood’s brings out an old-timey feel, focusing more on the satisfaction of their customers above all else. Equipped with basic bar food, good beer and a great atmosphere, Dagwood’s is steeped in tradition.

THE LEGACYDagwood’s Tavern and Grill was established in 1947, back when Michigan State University was a dry campus. There were only two other bars in the area during that time – the 1940s through the 1960s – prompting a lot of student and alumni frequenters.Marji and her husband Mark were patrons of Dagwood’s before they became owners, so the history of Dagwood’s was very much

at the front of their minds when they heard the owner wanted to sell.

“[The former owner] wanted out, but he didn’t have any buyers. It looked to us like it was going to close, and we didn’t want to see that happen. That’s ultimately why we bought the place,” says Marji.

In 2000, Mark and Marji purchased Dagwood’s. The Cheadle’s entered into a management agreement with the previous owner, where they would have six months to see if being full time owners would be a good fit for them.

“It can be hard working with a spouse, especially when you’re with them 24/7/365,” she says. They also worked with the previous owner for four months while they found their bearings.

Twelve years later, it appears that it was a great fit. Besides changes in customer tastes, such as the rising interest in Michigan craft beer and assorted flavored vodkas, the Cheadle’s have tried to keep their establishment as close to its roots as possible. And that’s how everyone seems to prefer it.

THE CROSSOVERWhile the Cheadle’s patronized Dagwood’s before they purchased it, they didn’t have much experience running a bar as one might think an owner would have.

Marji had a degree from Central Michigan University in Merchandising and Design, and she worked in women’s retail for 10 years after that. She then became an independent sales representative and traveled around the state selling decorative apparel. Mark’s experience in the hospitality industry was not much different. He had worked for the Michigan Department of Transportation most of his adult life.

Business Name: Dagwood’s Tavern & GrillOwners: Marji and Mark CheadleLocation: 2803 E. Kalamazoo St., Lansing, MI 48912Established: 1947Owner Since: 2000MLBA Member: 2003

QUICK LOOK

LOTS OF LAYERS BUT TRADITIONAL STYLEby Nicole Hanselman

10 NOVEMBER 2012

MEMBER PROFILE

Dagwood’s iconic neon sign on Kalamazoo Street in Lansing.

“There really was no crossover. I managed a bar in college and waited tables a little while after graduating,” says Marji. “We both have pretty strong personalities too, which is what you need when you own your own business.”

Their biggest asset, according to Marji, was their strong people skills. Both of them love talking, too, and you can see that as soon as you walk into Dagwood’s. Whether you’ve met her before or not, Marji is sure to strike up a conversation with you – and it will seem as if you are long lost friends.

CHARACTER AND DIRECTIONThe Cheadle’s try to create a friendly, homey atmosphere by hiring staff who want to be there and perpetuate the same attitude Marji and Mark portray to their customers. Marji says she likes to hire people who don’t have to force themselves to be nice, but genuinely like what they do and like to interact with people.

She doesn’t like to hire people she knows because it can be hard to work with friends, and she admits that hiring someone on their character alone can be a bit tricky. While she says she doesn’t always get lucky hiring, she’s had some very good fortune over the years.

While Mark and Marji are the number one reason for their business’ success, she likes to give a little of that credit to the MLBA and TAM as well: “I think having someone here to talk about the importance of checking IDs and how to deal with confrontation really keeps that information at the front of their minds. No one likes being confrontational, and TAM teaches them how deal with situations before they become a problem.”

Marji has been an MLBA Officer since 2009, and has counted on the MLBA for information and guidance. Recently, the Cheadle’s decided they wanted to build a patio behind their bar, and she utilized the MLBA along the way.

“If I hadn’t called the MLBA office, I would have spent a lot of money that didn’t need to be spent,” she says. “They pointed me in the right direction and eliminated a lot of steps I thought I had to take but really didn’t. The MLBA was so beneficial.”

STAYING TRUEWhile maintaining the friendly atmosphere of Dagwood’s is the Cheadle’s ultimate goal, they do know they have to change with the customer demand.

“When we bought this place it only had three TVs; now there isn’t a spot in the bar you can sit without seeing at least two TVs,” she says. “We aren’t going to become a sports bar, but more TVs are what the customers wanted.”

The explosion of social media hasn’t yet made its mark on Dagwood’s, but becoming more diligent in that arena is something Marji says she wants to pay more attention to. It hasn’t affected them so far, but she and Mark both realize this is something they need to pay more attention to.

“Maintaining and keeping true to what Dagwood’s is – that’s our main goal,” Marji says.

“If someone offered me a boat load of money to sell this place, it would be very hard for me to take it. We could rebuild somewhere else, but it wouldn’t be Dagwood’s anymore. Dagwood’s is here.”

“If I hadn’t called the MLBA office, I would have spent a lot of money that didn’t need to be spent.”

NEW MLBA MEMBERS

Riviera Maya, PortageUgly Dog Distillery, ChelseaShirlene’s Cuisine, MidlandMike’s Place, Marshall

Los Tres Amigos, LansingThe Buckhorn, Trout LakeNancy Whiskey Pub, DetroitComfort Suites Lakeside, Houghton LakeLittle Darlings, FlintCharles J. Fulton Post 382, St. Clair

www.mlba.org 11

College town bars are often packed with school spirit photos, jerseys and other memorabilia. They’re also regularly comprised of a large

student population and employ a waitstaff whose eagerness to turn tables can be a little off-putting.

Although not quite a sports bar, Dagwood’s boasts enough TVs to be visible from every seat.

www.mlba.org 7

MIOSHA works with employers to monitor health and safety activities within the workplace and protect

wages and benefits for Michigan employees. While MIOSHA will test establishments if

there has been a compliant, they often choose establishments at random, so preparedness is key.

What are some things MIOSHA is looking for when they test? One thing they’ll check

for is that the Michigan Labor Laws are posted where all employees can read it. If

you do not have a poster of the Michigan Labor Laws, you can visit www.laborlawcenter.com. These

posters contain information about employee rights, such as minimum wage, the Family and Medical Leave Act (FMLA) and health and safety protections.

I recently spoke with a bar manger who was visited randomly by MIOSHA. She pointed out some things that may not be our top priority, but are a top priority on the MIOSHA checklist.

The first is making sure a written copy of the Material Safety Data Sheets, or MSDS, is available for all employees to review. The MSDS must be in alphabetical order, indexed and tabbed so that employees can easily find information about hazardous chemicals they are or will be working with. These guides also list important safety procedures to follow in case an employee is exposed to one of these chemicals, such as flushing the eyes with water if the eyes are exposed to hazardous chemicals.

Another checklist item is ensuring CO2 tanks are properly chained to a wall. CO2 tanks are often used for soft drink dispensers, which nearly all bars and restaurants provide their patrons. While the contents of CO2 tanks are not hazardous, they are an explosion hazard if not handled properly; this is why securing them to a wall correctly is so important to the safety of your staff and customers.

For those of you not sure if you are complying by the MIOSHA guidelines, they also offer a free onsite consultation service in order to voluntarily comply with the MIOSHA Act. This way, small business owners can identify and correct potential safety and health hazards before it becomes a liability.

Del Dreja is a commercial insurance agent with Lyman & Sheets Insurance Agency, specializing in the hospitality industry. Before joining the insurance industry, Del was employed for more than

25 years in various top management positions within the retail and hospitality industries. Del is also a club/restaurant consultant and a certified TAM® instructor.

THE EXPERT’S OPINION

Stay up-to-date throughout the month!

Industry headlines updated regularly at www.mlba.org, and through our

social media accounts.

Have industry

news or an expert

opinion you’d like to

share? Email info to

[email protected].

Are You Prepared for MIOSHA?

If you do not have a poster of the Michigan Labor Laws, you can

visit www.laborlawcenter.com.

AS BAR AND RESTAURANT OWNERS, YOU KNOW WHAT TO DO WHEN LIQUOR CONTROL OR THE

HEALTH DEPARTMENT SHOWS UP AT YOUR DOOR. HOWEVER, MANY DO NOT KNOW WHAT TO

DO WHEN THE MICHIGAN OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION SHOWS UP – BETTER

KNOWN AS MIOSHA.

MEMBERSHIP APPLICATION

Mail or fax your application with dues payment to: MLBA, PO Box 4067, East Lansing, MI 48826-4067.

Fax: 517-374-1165. For more information, call 800-292-2896 or visit www.mlba.org.

MLBA Number

FOR OFFICE USE

Amt

Rcvd

Dist

Unit

Organizer Name

Check #

(please print clearly)

Establishment Name ___________________________________________________ Licensee Name (as it appears on the license) ________________________________________Establishment Address _______________________________ County ____________City _____________________________________ State ______ Zip ___________Contact Name __________________________________________________________Mailing Address _______________________________________________________City _____________________________________ State ______ Zip ___________Business Phone _________________ Other Phone __________________________Fax ________________________ E-mail ________________________________

❒ Class C

❒ SDM

❒ SDD

❒ Club

❒ Other

Type of License(s) & License Number(s)

❒ Credit card: Card Type: Visa ____ Mastercard _____ American Express ____ Discover____

Card Number ____________________________________ Exp. Date ____/____

Signature _________________________________ 3-digit Security Code ________

$250.00

0.00 Name ❒ Licensee ❒ Corp Officer ❒ Partner

Name ❒ Licensee ❒ Corp Officer ❒ Partner

Additional Death Benefits: (please list other names on license who desire Death Benefits.)

TOTAL AMOUNT DUE



@ $20.00

@ $20.00

@ $20.00

DESCRIPTION AMOUNTANNUAL DUES: Your membership includes one Death Benefit. Please indicate name on the line below. (After initial payment, a one-year waiting period is required before benefit is effective.)

CONSENT REQUIRED BY FEDERAL REGULATIONS Please provide us with fax numbers of person(s) or departments that you deem appropriate

Fax: _________________________ Fax: _________________________

I understand that by providing my fax number(s) , I consent to receive communications sent by the Michigan Licensed Beverage Association (MLBA)®, Techniques of Alcohol Management (TAM)® and the National Hospitality Institute (NHI)® via fax.

Signature:_____________________________ Date: ________________________________

❒ Check/Money Order enclosed

❒ Electronic Fund Transfer (please call MLBA for details)

PAYMENT OPTIONS:

DECEMBER 20128

This month’s article takes me just south of Detroit to the Downriver community of Lincoln Park. Located on the main thoroughfare,

Fort Street Brewery can be found at 1660 Fort Street, a building that was newly built for this enterprise. Founded by Pete Roman in early 2005, Fort Street Brewery is dedicated to “affordable food and drinks in an immaculately clean environment.”

One look at the food menu will show you Roman is serious about affordability. One item pizzas can be had for $5 on Monday and Saturday and three item pies are $6 on Tuesday and Sunday. The balance of menu items consists of appetizers, salads, soups, sandwiches and entrees. Of special interest on the entree menu are favorites like chicken and waffles and pierogies. Weekly specials are posted on their website.

Fort Street is also a brew pub, but to sample their products you have to stop in. They have eight beers flowing at all times and each Thursday they feature one additional brew. Also, every Thursday they tap a cask or firkin – a metal cask that serves as the final fermentation vessel as well as the dispense vessel. This ale is naturally carbonated and is still a living, breathing, changing beer. This is the historical way to dispense beer and is the freshest way to enjoy the beverage. The firkin style changes weekly and is posted on their website.

The other eight taps change frequently, but on last visit the offerings ranged from a light, refreshing Lincoln Lager to the full-bodied Motor City Mocha. A very interesting product to sample is the Turbo Sarsaparilla, which is an alcoholic root beer flavored drink. The brewing at Fort Street is in the hands of Doug Beedy, who has been brewing at Fort Street since they opened.

Happy Hour on weekdays is from 3 – 6 p.m. and a special late night Happy Hour on Thursdays runs from 10 p.m. – 2 a.m. Saturday Happy Hour is from noon – 6 p.m. and Happy Hour pricing is available during Michigan State and University of Michigan football games, as well as Monday Night Football. Happy Hour

offers $2 well drinks $.50 pints of beer, and $1 off growlers. Fort Street also offers the FSB Fan Club mug club program, where for $35 a year, FSBers get $2.50 pints on Tuesday, Wednesday and Sunday, free birthday beer and an annual members only party. At the end of the year, the FSBers get to keep their glass.

Fort Street is open Monday through Wednesday 11 a.m. –midnight, Thursday and Friday 11 a.m. – 2 a.m., Saturday noon – 2 a.m., and Sunday 1 – 10 p.m. The kitchen closes earlier each night so check their website for late night dining times.

Jim Brown has been a Michigan beer enthusiast for many years and is the former owner of the Frankentrost Pub. He is the owner of Happy Tappy Draft Beer Services and is a brewery representative for Arcadia Ales of Battle Creek.

Brown is also the secretary of the Saginaw County Licensed Beverage Association and writes regularly for the Michigan Beer Guide and Great Lakes Mariner.

Business Name: Fort Street BreweryLocation: 1660 Fort St., Lincoln Park, MI 48146On the Web: www.fortstreetbeer.comContact: (313) 389-9620, [email protected], www.facebook.com/fortstreetbrewery

FAST FACTS

by Jim Brown

WHAT’S BREWING

8

DOWNRIVER BREW Fort Street Brewery

Fort Street Brewery exists within a newly -built brick building in Lin-coln Park and offers eight beers on tap and a generous Happy Hour.


®

Editorial ContentEach month MHR brings a variety of informative and entertaining content to Michigan’s hospitality world. In addition to a monthly cover story, which explores a topic important to MLBA members, MHR has a number of other editorial features.

Happy New Year MLBA!

I hope everyone had a wonderful holiday season – both professionally and personally. 2014 was an exciting year for the MLBA and brought a lot of great changes with it. Last month’s article by Executive Director Scott Ellis recapped all those accomplishments, and my hope is that 2015 will continue on with even more positive changes.

We began working with the legislature as soon as they returned after the holiday break. After elections in

November, there are a lot of new representatives and senators within Michigan’s legislature and we wanted to get a head start on introducing them to our association and our industry.

Part of our urgency comes from the fact that we want to become part of their agenda for the next two years. As I stated last month, not all of our legislators are familiar with the hospitality industry or our agenda, so meeting with them as soon as session begins for the year is imperative.

The MLBA office and I will be keeping members up-to-date on legislative happenings, but I’d like to invite all of you to my family’s establishment, Cheers Neighborhood Grill and Bar in Mt. Pleasant, on Feb. 9 for the MLBA Government Affairs Retreat. It’s here that members will meet with our government affairs team to discuss the MLBA’s political strategy.

If you are in contact with your local and/or regional legislators, I urge you to attend. Every area is unique and has specific needs, and we want our agendas to compliment one another. We would also like to know more about your relationships with your local legislators to help us when we meet with them during our upcoming Lobby Days in Washington D.C. and Lansing.

There is no cost to attend this event; however we would like to ask that members register with our Member Relations Coordinator Brittany Mackey so we can plan accordingly. She can be reached at (800) 292-2896 ext. 110 or [email protected].

If you’re not able to attend, please send us any questions or topics you’d like to discuss. You can call me directly on my cell phone at (989) 621-0630, our state office at (800) 292-2896, or email [email protected]. Anything that you have to offer toward our political agenda is welcomed and encouraged.

Also, we’re still accepting District Representative candidates for District 3 (Clinton, Gratiot, Ionia, Kent, Lake, Mason, Mecosta, Montcalm, Muskegon, Newaygo, Oceana, Osceola and Ottawa counties) and District 6 (Livingston, Macomb, Oakland, St. Clair and Washtenaw counties). For those of you who are interested, I’d be more than happy to discuss District Representative duties with you.

Here’s to a phenomenal 2015 for you and the MLBA!



2

MLBA EXECUTIVE BOARD

OFFICERSPresident Rick Swindlehurst Blue GatorExecutive Vice President Harold

Campau Jr. Heck’s BarVice President Marji Cheadle Dagwood’s Tavern and GrillSecretary Marcia Wagner The Grill HouseTreasurer Tom Jones Gridiron Bar

DISTRICT REPRESENTATIVESDistrict 1: Fred Raffaelli Bleacher’s Sports BarDistrict 2: Richard Smith Leo’s Neighborhood TavernDistrict 3: VACANTDistrict 4: Tom Wood Sullivan’s Black ForestDistrict 5: Chuck Schofield

Urban Feast Restaurant GroupDistrict 6: VACANTDistrict 7: Tom Dunleavy Dunleavy’s Down River

AT LARGE REPRESENTATIVESSharlyn Corbat

Sanford Lake Bar and GrillMike Huckleberry

Huckleberry’sJennifer Jeffrey

The Dock at Bay ViewMary Mendyk

Track SideGreg Miller

Grape Pantry Party StoreRonald Warner

Mike’s PlaceGeorge Zrinyi Beam Suntory

SAGINAW COUNTY LICENSED BEVERAGE ASSOCIATION

MEETING NOTICE

JAN. 21, 3 P.M.Merl’s Tavern304 ShattuckSaginaw, MI 48604

FEB. 18, 3 P.M.Drake’s Bar5463 Dixie Hwy.Saginaw, MI 48601

Contact Jim Brown at (989) 233-2221 with any questions.

JANUARY 2015

DECEMBER 20146


Many types of liquor licenses are subject to a quota system. More specifically, the number of quota licenses that may be issued by the Michigan Liquor Control Commission (MLCC) are limited based on the

population within each local governmental unit. The population ratios applied by the MLCC differ for on-premises (e.g. restaurants) and off-premises (e.g. convenience and grocery stores) licenses. The most common quota licenses that applicants seek are Class C (for on-premises applicants to sell beer, wine and spirits) and Specially Designated Distributor (SDD) licenses (for off-premises applicants to sell spirits). When an applicant wishes to obtain a license subject to a quota, it may be quickly determined that there are no longer any “new” licenses that may be issued. This fact should not deter the applicant because there are many other ways to obtain the desired license. For example, a proposed restaurant owner may be able to purchase a Class C license from another owner. The licenses may be purchased from an owner who is currently using the license or from an owner who has put the license in escrow with the MLCC. Many applicants are amazed to learn that there are hundreds of licenses that are simply being held in escrow with the MLCC. This means that the current owner is not using the license in an active business operation and, therefore, it must be kept in escrow.

The first hurdle in locating an available license is being able to match a willing seller with the proposed applicant. Although ownership information is available online, attorneys and others actively involved in the industry may be able to assist you in locating an available license. If a purchase agreement can be reached between the current owner and proposed applicant, most types of active and escrowed licenses may be purchased and transferred to a new owner within the same county.

Another way to obtain a liquor license is to seek a resort license. This type of liquor license was authorized by the Legislature to stimulate the resort and tourist industry in the state of Michigan. Therefore, there are additional hoops and criterion that must be met to establish that the applicant’s business is qualified and will stimulate this industry. Although there is a limited supply of “new” resort licenses that may be issued each year, the Legislature recently increased the number of these licenses. There are also many existing resort licenses that can be sold and transferred to

new owners. One advantage of resort licenses is the allowance of certain types to be transferred to a new owner anywhere in the state of Michigan, as opposed to other types of licenses that may be restricted to a transfer within the same county.

When there are no longer any new licenses available due to the quota system, hope is not always lost. It may simply take some additional research and effort to locate a license that will allow you to open your desired business. Remember, there are always people willing to help.

QUOTA LIQUOR LICENSES: DON’T GIVE UP YOUR SEARCH

Scott Breen is a shareholder at the law firm of Willingham & Coté, P.C. He is a member of the firm’s Hospitality and Alcohol Beverage Group as well as the Corporate and Real Estate Groups. Breen assists clients with obtaining/transferring liquor licenses and permits, succession planning, and business and real estate transactions. He can be reached at (517) 324-1021 or at [email protected].

“The first hurdle in locating an available license is being able to match a willing seller with the proposed applicant. Although ownership information is available online, attorneys and others actively involved in the industry may be able to assist you in locating an available license.”

I want to welcome everybody to 2015. Happy New Year and let’s make it a profitable one. As we start the New Year, we

need to think about our legislative priorities. There are several new members of Congress as well as our State Legislature. We as an organization need to continue to unite and make our voices heard in order to let our elected officials know what we need to run a successful business in Michigan.

In this month’s President’s Message, Rick Swindlehurst wrote about our upcoming Government Affairs Retreat for 2015. At this retreat we will set our legislative goals for the year, but we need input from all MLBA members. Your voice is important so we encourage you to attend. I know that some of you will not be able to make it because you have other obligations, however you can call or send us your thoughts. We as an association cannot help if we do not hear from our members, so I am calling on all of you to take 10 minutes and write or call the MLBA State office with your thoughts.

I know one of the big issues that you are all facing is the increasing cost of music licensing. The MLBA will be addressing this issue at the federal level this year. I know it’s hurting your business because I receive your phone calls on a regular basis. Please call or write with your current situation, so we can have solid numbers and scenarios to use in our battle.

Also, we need to be cognizant of attempts to change the drunk driving laws. As an association, we do not tolerate drunk driving;

however we want the issue addressed in a proper manner. Arbitrarily lowering the blood alcohol level and making ignition interlocks mandatory on first offense is not addressing the problem at its core. This will be a topic we will continue to watch and be engaged in. We will keep all members updated, but we’ll need your voice to make sure any reform is addressing the problem, not just a policy that only looks good on paper.

There also has been discussion regarding raising the fines on licensees that violate the liquor code/laws. There was one bill introduced in 2014 that we were able to defeat. As this process continues we will be fighting for you to make sure that any changes done are fair. As with drunk driving, we believe simply increasing the fines will not do any good and if there is any change it needs to be directed to the “bad” actors in the industry – those licensees with multiple and repeated violations.

There will be many other issues that threaten our industry that will arise in 2015 and beyond, and that is why we need to stick together and voice our opinions. So again, I encourage you to take time to email, call or write to me with your thoughts. I need your input and support so together we can keep our industry thriving and growing.

I hope everybody had a Merry Christmas and a Happy New Year. I look forward to hearing from you.

Scott T. EllisExecutive Director

4 JANUARY 2015

EXECUTIVE REPORT

HAPPY NEW YEAR MLBA

2015 MLBA EVENT CALENDAR

Feb. 9: Government Affairs Retreat, Cheers Neighborhood Grill & Bar, Mt. Pleasant

Feb. 10: MLBA Executive Board Meeting, Cheers Neighborhood Grill & Bar, Mt. Pleasant

May 4: Spring Conference and Executive Board Meeting, Radisson Hotel and MLBA State Office, Lansing

May 5: MLBA Lobby Day, Lansing

July 14: MLBA Executive Board Meeting, Garland Country Club, Lewiston

Visit www.mlba.org for the full 2015 event calendar. Register for events by contacting Member Relations Coordinator Brittany Mackey at (800) 292-2896 ext. 110 or [email protected].

JANUARY 20158

SPOTLIGHT MICHIGAN

Seven years ago Kent Rabish established Grand Traverse Distillery, now the largest micro-distillery in Michigan. Rabish conceived the idea after visiting micro-distilleries on the West Coast and saw an opportunity to bring the

high-quality spirit industry to his native state.

Grand Traverse Distillery calls Traverse City its home and uses locally grown rye, wheat and corn for their products.

Located in a region recently voted Most Beautiful Place in America, Grand Traverse Distillery has taken full advantage of the local products it’s most famous for and created True North Cherry Flavored Vodka.

Blending the 37-times distilled True North Vodka with a unique cherry essence and a hint of chocolate, True North Cherry Flavored Vodka will give customers a unique experience.

Grand Traverse Distillery’s True North Cherry Flavored Vodka is available to any Michigan retail liquor store. If you do not see it on the shelves, ask the proprietor to stock it. You won’t regret it!

For more information about Grand Traverse Distillery, visit www.grandtraversedistillery.com or call (231) 947-VODKA (8635).

Grand Traverse DistilleryTrue North Cherry Flavored Vodka

MLCC Code Number: 4713Bottle Size: 750mLShelf Price: $29.50

TRUE NORTH CHERRY FLAVORED VODKA

Grand Traverse Distillery

$50,000

Retailers who sell a Top Prize-winning ticket will receive a $50,000 bonus commission.

$2,000

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Cash for Life Instant Games have been hugely popular in Michigan for years. Now players can experience the same fun

and excitement in a brand new draw game, Lucky For Life!

We couldn’t create world-class vodka in the world’s largest cherry production region without capitalizing on the fruit that makes our region famous. We created an exquisite product that is light, crisp, and delicious – perfectly echoing the natural sweetness and delicacy of the fruit. Adding a hint of chocolate was the final touch.

JANUARY 201510

“It’s in my blood,” says Tom Jones, owner of Gridiron Bar in Pontiac, when asked why he wanted to own a bar. “Being a bar owner makes me get up, get out and be with people I want to be with every day.”

A Detroit native, Jones’s father quit his job at an oil company and purchased Club 99 of Waterford in 1959, when Jones was only 15. Since it was his family’s bar he went to work immediately, like many children who grew up within the industry.

After graduating high school, he attended Michigan State University to study accounting and bartended in East Lansing throughout the school year. He would even make his way home to work at Club 99 to cover shifts for people if needed. His father sold their family bar shortly after Tom’s college graduation and he and his wife Marge began bartending for other establishments around town.

After Tom, now a CPA, had been away from the hospitality industry for some time, he sat down with his parents and began discussing the three of them purchasing a place of their own again. Unfortunately, Tom’s father passed away not long after the talk began. However, his mother was not deterred by the tragedy; she and Tom purchased the Gridiron Bar on June 13, 1977, located only a few miles from her home.

ADJUSTING TO CHANGING TIMES

Even though Jones was the proprietor he continued working in the accounting industry, which he referred to as his “day job,” while his mother and sisters managed Gridiron.

In the 70s and 80s, Gridiron was located near a foundry owned by General Motors, so the bar became known as a shop bar.

“We used to call the place Marge’s Gridiron because my mom was the matriarch and she loved chatting with the customers. She and

my oldest sister, Marilyn, worked the day shift and my sister Bernice would work the night shift,” Jones explained. “I stepped in when needed but they really ran the place.”

Jones and a business partner also purchased Michael’s Nightclub in 1980, and by 1982 he quit his accounting job to focus on the nightclub while still working at his family’s bar.

Things were running smoothly for the Jones family and their business ventures until 1988, when GM closed the foundry – Gridiron’s main clientele.

The foundry had nearly 26,000 employees, so big changes had to happen at Gridiron if they were going to survive. Because of its reputation as a shop bar, Jones knew they needed to bring in more of the neighborhood residents if the business was going to continue.

As if the changes to the economy weren’t enough of a setback, tragedy struck the Jones family shortly after the plant closed. Marilyn passed away in 1990, as did Tom’s brother five months later.

“That really took the wind out of Mom’s sails, so Bernice managed the bar full-time while I went back to work in the accounting industry,” he says. “I sold Michael’s in 1994 because it was getting difficult to run. I couldn’t have a full-time job and be a part of two bars at the same time – keeping Gridiron going was most important to all of us.”

SUSTAINABILITY

Jones left accounting for good in 2004 and manages Gridiron full-time. Eventually, a postal transfer station was built on the old foundry site, but their numbers are nowhere near what the former GM plant used to bring in.

Business Name: Gridiron BarOwner: Tom JonesLocation: 93 E Montcalm, Pontiac, MI 48342MLBA Member: 1977Contact: (248) 332-3383

QUICK LOOK

MEMBER PROFILE

by Nicole Jones

BLOOD, SWEAT AND TEARSGRIDIRON BAR

www.mlba.org 11

When the Joneses purchased Gridiron Bar, there were 11 other bars in competition with them; now there is less than half of that. How has Gridiron persevered?

“It’s all about personality,” he says. “Our customers come to my kind of bar because they want to talk to people. They like to hear their names when they come in and they want you to talk to them.”

He wants his customers to feel this way when he’s not there too, and he gives a lot of credit to his staff for keeping the atmosphere fun. Of the five employees, two are full-time.

“I’ve got a great staff. Lynne’s here six days a week and she pretty much runs the show when I’m gone. Mary works the night shift and having fun with the customers comes naturally to her,” he says. “I couldn’t do it without them.”

BEING PART OF THE ASSOCIATION

Tom Jones is currently the MLBA Treasurer and has been a part of the association since buying Gridiron. He credits his father for his participation.

“He joined in the 60s because he was friends with a lot of the real active guys – like Ed Morey and Jay Stafford – and they told him he had to do this. When I bought this place, joining the association was the first thing I did because I believe in them and it’s good for my business,” he says.

Jones attended several MLBA Fall Conventions when he originally joined, but only as an attendee and not as an Executive Board delegate. He was convinced by Helen David, owner of The Brass Rail in Port Huron and active member of the MLBA, to join the MLBA Executive Board.

It took some convincing, especially since he was also working outside the hospitality industry, but he felt his perspective could be helpful – and hearing the opinions of his peers would be helpful to his business also.

“We have a lot of people on the other side of the line from us, people we don’t always agree with, but they’re good people and we have common goals. That makes our industry better and pushes us to keep going,” says Jones. “I’ve learned a lot about different business tactics by talking with other bar owners, so it doesn’t make sense to me that people in our industry aren’t part of our trade association.”

He knows people are busy running their businesses, and that running a business now is more difficult than it was decades ago, but he wants owners and managers to know how important their input is to the industry.

“There are political ramifications they can avoid by joining the MLBA and fighting for their businesses. It seems overwhelming when you see these big mountains we have to climb with things

like the smoking ban and 0.08 legislation, but it’s the little things we’ve fought and won along the way that are impacting bigger issues.

“If we don’t get out there and make these little things happen, no one knows who we are and it really slows the process down,” he continues. “When politicians see us, we want them to know we’re fighting for change. We don’t want them to get the false impression that we’re here to get people drunk to make a few dollars. We’re educated men and women running businesses; we’re educating our staff to protect ourselves, our staff, our customers and our neighbors; and we have a vested interest in our community and its prosperity.”

Apart from his association endeavors, Jones’s main focus is the future of his bar and looking forward to retiring for good someday.

“I’m here 45 to 50 hours a week right now, but I’ve got to slow down sometime. Right?” he laughs.

American Legion #217 Edward C. Headman Post, Wyandotte

Anheuser Busch, Columbus, OH

B & W Tavern, Niles

BBQ Strikers, Ferndale

Boondock’s Saloon & Grill, Laingsburg

Country Creek Reception Hall, Dimondale

Duke’s Pizza Plus, Fowlerville

Georgina’s, Traverse City

Horn Creek Pub, Delton

Norway Mountain, Vulcan

Old Mill Brewpub & Grill, Plainwell

Wounded Minnow Saloon, Dowagiac

NEW MEMBERS

Tom Jones outside Gridiron Bar in Pontiac.

PRESIDENT’S MESSAGELearn what’s new with the MLBA Executive Board, along with legislative updates and more.

EXECUTIVE REPORTThe MLBA Executive Director updates MHR readers on what’s happening within the MLBA, upcoming member events and more.

THE EXPERT’S OPINIONFrom insects to social media management to financial advice, MHR features a monthly column from statewide experts in a number of topics important to those in the hospitality industry.

SPOTLIGHT MICHIGANA look at MLBA member products, such as beer, wine and spirits.

MEMBER PROFILEMLBA members each have a unique and entertaining story to share about their experience in the hospitality industry. This feature allows members, one month at a time, to talk further about their journey, their establishment and more.

FEATURESRead about what’s most important to the MLBA and its members each month, including benefits from our partners and legislative issues affecting the hospitality industry. Features also include interviews from Michigan’s legislators and our industry partners.



MICHIGAN

Editorial Content PRESIDENT ’S MESSAGE

Learn what’s new with the MLBA Executive Board,

along with legislative updates and more.

EXECUTIVE REPORT

The MLBA Executive Director updates MHR readers

on what’s happening within the MLBA, upcoming

member events and more.

THE EXPERT ’S OPINION

From insects to social media management to financial

advice, MHR features a monthly column from

statewide experts in a number of topics important to

those in the hospitality industry.

WHAT’S BREWING

The difference between pale ale and a stout, new

Michigan-made beers and products and more are all

explored in this monthly feature.

MEMBER PROFILE

MLBA members each have a unique and entertaining

story to share about their experience in the hospitality

industry. This feature allows members, one month

at a time, to talk further about their journey, their

establishment and more.

EVENTS

MHR’s event calendar offers up an inclusive listing of

events happening around the state. Have an event to

promote? MHR is always accepting submissions.

Each month MHR brings a variety of informative and

entertaining content to Michigan’s hospitality world.

In addition to a monthly cover story, which explores a

topic important to MLBA members, MHR has a number

of other editorial features.

DECEMBER 20122

It’s that time of year again – shopping, shopping and more shopping. I hope all of you survived Black Friday, but more

importantly I hope many of your purchases were from local establishments. I know you’re all probably tired of hearing it, but buying locally made products promotes your community. Boosting business in your community can never hurt, you may even find some hidden treasures within your own city or town and buying local doesn’t just help one local business – it helps several.

For example: You get your desserts from your local baker, who gets his supplies from the local grocer, who buys her produce from a local farmer, who employs local workers. It

seems there is an extra step or two we often forget about, so please try to buy local first this holiday season whenever possible.

Because it’s the holiday season, I’ll be attending the District 4 Christmas Party on Dec. 19 at the Cass River Yacht Club in Bridgeport. All MLBA members are invited to attend – not just the District 4 members – and it’ll be another great opportunity to mingle with fellow members in a casual setting.

Now, to delve a little more into my plans as President. Last month I talked about forming more partnerships to benefit the association, as well as forming some kind of junior advisory group. This month, I’d like to focus on wholesaler discounts and the Michigan Health Department.

When I say “wholesaler discounts,” I’m talking about bar and restaurant supplies and equipment. Bar Maid parts, kitchen equipment, kitchen utensils, cleaning solution and other cleaning supplies; these are things that owners absolutely need. Why not try to generate some kind of discount for our members so you all can focus on other aspects of running a successful business. If you’re interested, please give us a call and let us know.

In regards to the Health Department, in the past we’ve had a department liaison to voice bar and tavern owner concerns. We don’t have a liaison at the Health Department presently, and I think we are doing ourselves quite a disservice. The Health Department has become a huge presence within our businesses, and being able to voice our needs and concerns to them would benefit us tremendously because we would have an input in any changes.

Change takes time, but I’ve been seeing some positive improvements already. Like I said last month, feel free to share any of your ideas with me or the MLBA staff at any time. To contact me, call 989-621-0630; to contact the state office, call 800-292-2896 or email [email protected].

Have a wonderful Christmas,



Executive Board

OFFICERSPresident Rick Swindlehurst Blue GatorExecutive Vice President Harold Campau Jr. Heck’s BarVice President VacantTreasurer Tom Jones Gridiron BarSecretary Marcia Wagner The Grill House

DISTRICT REPRESENTATIVESFred Raffaelli, District 1 Bleacher’s Sports BarRichard Smith, District 2 Leo’s LoungeJoel Ernvall, District 3 Bob-Hi LanesVacant, District 4Marji Cheadle, District 5 Dagwood’s Tavern and GrillVacant, District 6Tom Dunleavy, District 7 Dunleavy’s Down River

AT LARGE MEMBERSDebbie Elderkin The Other PlaceTino Hammond Reggie’s Moulin RougeMary Mendyk Track SideGreg Miller Grape Pantry Party Store

MLBA MUTUAL INSURANCE COMPANYPresident Ann Marie Prush

Prush’s Bar

Vice President Rick Roberson

Angelo’s & Ricardo’s

Treasurer Missy Morrison

The Shanty

Secretary Mona Denman

Orchard Grove Inn

Director Nelson Arsenault

Harbor Light Inn

Director Lyn Larson

Longhorn Saloon

Director Tom Sekmistrz

Eldorado Diner

Director Jerry “Bird” Smith

Tally’s Log Cabin

CEO Louis H. Adado

DECEMBER 20124

EXECUTIVE REPORT

As another month flies by, I hope everybody is doing

well and preparing yourselves for the upcoming winter weather. I want to start by talking about the tragedy in the east as a result of “Superstorm Sandy.” The thing that always sticks out the most to me is how communities come together in a time of crisis. I see how one person steps up to help another in need and it always makes me feel better knowing

that communities will stick together no matter what.

I have heard stories of restaurants that opened their doors to give hungry people food, even though the business was hurting just as badly. The owners could have been angry about their loss, sat back and done nothing, but instead took the opportunity to help fellow members of the community. Once again, it shows that people in the hospitality industry are truly hospitable.

It also makes me sit back and realize how lucky I am because things could always be worse. I write about this because our community could be hit by tragedy at any moment and I know all of the MLBA members would step up to help. So let’s keep our fellow Americans in our thoughts during the upcoming holiday season, and remember if something bad happens here we are going to be there to help.

Speaking of the upcoming holidays, I hope all of you are planning for big events at your establishments. If you are, I hope that they are safe and prosperous. Recently, the Novi Police Department hosted a Town Hall meeting for all the liquor licensees in their area that President Rick Swindlehurst and I attended. The idea was to bring everybody together to discuss topics that can arise during the busy holiday season. One of the first things they discussed was the issue of overcrowding in establishments. The best way to address this is to have a policy that specifies the number of people admitted inside at one time. Additionally,

the policy must state that staff members are required to know how many people are inside the establishment at all times and enforce the policy with patrons.

The Novi Fire Marshall said that when they walk into an establishment that is at capacity, the first thing they do is ask a staff member how many people are inside. He stated that if they know the number and it looks to be correct, they are satisfied. His message was to have a sign visible to all that states the allowable capacity of your establishment; this will make it easier for your establishment to comply and also curtail any overcapacity mishaps.

All jurisdictions will have different ways of handling these situations, so I recommend you contact your local law enforcement and local Fire Marshall to ask how they would like things to be handled. As always, feel free to contact us if you need assistance or if you have additional questions.

Lastly, I’d like to congratulate David Munson on becoming the Arenac County Commissioner. David is the owner of Summer Trail Inn in Standish and has been a longtime member of the MLBA. This is a two-year position and the MLBA would like to wish him the best of luck.

Have a safe and prosperous holiday season.

Scott T. Ellis, Executive Director

HAPPY HOLIDAYS FROM THE MLBA

Stay up-to-date throughout the month! Industry headlines are updated regularly at www.mlba.org and through our social media accounts.

Follow us on Twitter ( @MLBAorg) or

like us on Facebook ( facebook.com/

MLBA.org).

Dear Members,

‘Tis the season to spread the joy of MLBA Membership!

While the MLBA State Office is always working toward recruiting new members, no one can do that better than the members themselves. You are our loudest, most convincing voice.

Please take time this month while you’re traveling for the holidays to stop into a non-member establishment and give them the information below. An application can be found on the back, or you can direct them to www.mlba.org to complete the application online.

Be sure to enter your name under “Organizer,” as every referral means $25 for you!

Thank you for your dedication and support – we couldn’t do all we’ve done without you.

Happy Holidays!

MLBA Preferred Partner benefits:

Music licensing discount plans

Credit card and POS group plans

Discounts on cable TV packages from DirecTV and Comcast

Energy consulting and natural gas account review and analysis for possible savings

Legal services discounts and attorney referrals

More than half off TAM® server training - $30/person for members, $65/person for non-members

In-house Liquor Control specialists and Liquor Code advisors ready to assist you

Complimentary subscription to the MLBA’s official magazine, Michigan Hospitality Review, which includes political updates, expert advice, information on MLBA events, member spotlights and much more

New media services, including exclusive access to www.mlba.org

•

•

•

•

•

•

•

•

•

•

facebook.com/MLBA.org

@MLBAorg

Complete the application on the back or visit www.mlba.org

to complete online.

www.mlba.org 1110

While the memorabilia part may by true of Dagwood’s Tavern and Grill, the rest is not. Located on the city border of Lansing and East Lansing, Dagwood’s unique location attracts a varied mix of clientele – from college students, professors and blue collar workers to politicians, bankers and tourists. And owners Marji and Mark Cheadle have created an incredibly comfortable, small town feel in a big city setting.

“We joke that we’re like ‘Cheers’ the TV show: We’ve got a little bit of everything,” says Marji. “Someone told me that they came here because they didn’t have to run into anyone they knew, but when I look around I don’t know how that could be.”

Dagwood’s brings out an old-timey feel, focusing more on the satisfaction of their customers above all else. Equipped with basic bar food, good beer and a great atmosphere, Dagwood’s is steeped in tradition.

THE LEGACYDagwood’s Tavern and Grill was established in 1947, back when Michigan State University was a dry campus. There were only two other bars in the area during that time – the 1940s through the 1960s – prompting a lot of student and alumni frequenters.Marji and her husband Mark were patrons of Dagwood’s before they became owners, so the history of Dagwood’s was very much

at the front of their minds when they heard the owner wanted to sell.

“[The former owner] wanted out, but he didn’t have any buyers. It looked to us like it was going to close, and we didn’t want to see that happen. That’s ultimately why we bought the place,” says Marji.

In 2000, Mark and Marji purchased Dagwood’s. The Cheadle’s entered into a management agreement with the previous owner, where they would have six months to see if being full time owners would be a good fit for them.

“It can be hard working with a spouse, especially when you’re with them 24/7/365,” she says. They also worked with the previous owner for four months while they found their bearings.

Twelve years later, it appears that it was a great fit. Besides changes in customer tastes, such as the rising interest in Michigan craft beer and assorted flavored vodkas, the Cheadle’s have tried to keep their establishment as close to its roots as possible. And that’s how everyone seems to prefer it.

THE CROSSOVERWhile the Cheadle’s patronized Dagwood’s before they purchased it, they didn’t have much experience running a bar as one might think an owner would have.

Marji had a degree from Central Michigan University in Merchandising and Design, and she worked in women’s retail for 10 years after that. She then became an independent sales representative and traveled around the state selling decorative apparel. Mark’s experience in the hospitality industry was not much different. He had worked for the Michigan Department of Transportation most of his adult life.

Business Name: Dagwood’s Tavern & GrillOwners: Marji and Mark CheadleLocation: 2803 E. Kalamazoo St., Lansing, MI 48912Established: 1947Owner Since: 2000MLBA Member: 2003

QUICK LOOK

LOTS OF LAYERS BUT TRADITIONAL STYLEby Nicole Hanselman

10 NOVEMBER 2012

MEMBER PROFILE

Dagwood’s iconic neon sign on Kalamazoo Street in Lansing.

“There really was no crossover. I managed a bar in college and waited tables a little while after graduating,” says Marji. “We both have pretty strong personalities too, which is what you need when you own your own business.”

Their biggest asset, according to Marji, was their strong people skills. Both of them love talking, too, and you can see that as soon as you walk into Dagwood’s. Whether you’ve met her before or not, Marji is sure to strike up a conversation with you – and it will seem as if you are long lost friends.

CHARACTER AND DIRECTIONThe Cheadle’s try to create a friendly, homey atmosphere by hiring staff who want to be there and perpetuate the same attitude Marji and Mark portray to their customers. Marji says she likes to hire people who don’t have to force themselves to be nice, but genuinely like what they do and like to interact with people.

She doesn’t like to hire people she knows because it can be hard to work with friends, and she admits that hiring someone on their character alone can be a bit tricky. While she says she doesn’t always get lucky hiring, she’s had some very good fortune over the years.

While Mark and Marji are the number one reason for their business’ success, she likes to give a little of that credit to the MLBA and TAM as well: “I think having someone here to talk about the importance of checking IDs and how to deal with confrontation really keeps that information at the front of their minds. No one likes being confrontational, and TAM teaches them how deal with situations before they become a problem.”

Marji has been an MLBA Officer since 2009, and has counted on the MLBA for information and guidance. Recently, the Cheadle’s decided they wanted to build a patio behind their bar, and she utilized the MLBA along the way.

“If I hadn’t called the MLBA office, I would have spent a lot of money that didn’t need to be spent,” she says. “They pointed me in the right direction and eliminated a lot of steps I thought I had to take but really didn’t. The MLBA was so beneficial.”

STAYING TRUEWhile maintaining the friendly atmosphere of Dagwood’s is the Cheadle’s ultimate goal, they do know they have to change with the customer demand.

“When we bought this place it only had three TVs; now there isn’t a spot in the bar you can sit without seeing at least two TVs,” she says. “We aren’t going to become a sports bar, but more TVs are what the customers wanted.”

The explosion of social media hasn’t yet made its mark on Dagwood’s, but becoming more diligent in that arena is something Marji says she wants to pay more attention to. It hasn’t affected them so far, but she and Mark both realize this is something they need to pay more attention to.

“Maintaining and keeping true to what Dagwood’s is – that’s our main goal,” Marji says.

“If someone offered me a boat load of money to sell this place, it would be very hard for me to take it. We could rebuild somewhere else, but it wouldn’t be Dagwood’s anymore. Dagwood’s is here.”

“If I hadn’t called the MLBA office, I would have spent a lot of money that didn’t need to be spent.”

NEW MLBA MEMBERS

Riviera Maya, PortageUgly Dog Distillery, ChelseaShirlene’s Cuisine, MidlandMike’s Place, Marshall

Los Tres Amigos, LansingThe Buckhorn, Trout LakeNancy Whiskey Pub, DetroitComfort Suites Lakeside, Houghton LakeLittle Darlings, FlintCharles J. Fulton Post 382, St. Clair

www.mlba.org 11

College town bars are often packed with school spirit photos, jerseys and other memorabilia. They’re also regularly comprised of a large

student population and employ a waitstaff whose eagerness to turn tables can be a little off-putting.

Although not quite a sports bar, Dagwood’s boasts enough TVs to be visible from every seat.

www.mlba.org 7

MIOSHA works with employers to monitor health and safety activities within the workplace and protect

wages and benefits for Michigan employees. While MIOSHA will test establishments if

there has been a compliant, they often choose establishments at random, so preparedness is key.

What are some things MIOSHA is looking for when they test? One thing they’ll check

for is that the Michigan Labor Laws are posted where all employees can read it. If

you do not have a poster of the Michigan Labor Laws, you can visit www.laborlawcenter.com. These

posters contain information about employee rights, such as minimum wage, the Family and Medical Leave Act (FMLA) and health and safety protections.

I recently spoke with a bar manger who was visited randomly by MIOSHA. She pointed out some things that may not be our top priority, but are a top priority on the MIOSHA checklist.

The first is making sure a written copy of the Material Safety Data Sheets, or MSDS, is available for all employees to review. The MSDS must be in alphabetical order, indexed and tabbed so that employees can easily find information about hazardous chemicals they are or will be working with. These guides also list important safety procedures to follow in case an employee is exposed to one of these chemicals, such as flushing the eyes with water if the eyes are exposed to hazardous chemicals.

Another checklist item is ensuring CO2 tanks are properly chained to a wall. CO2 tanks are often used for soft drink dispensers, which nearly all bars and restaurants provide their patrons. While the contents of CO2 tanks are not hazardous, they are an explosion hazard if not handled properly; this is why securing them to a wall correctly is so important to the safety of your staff and customers.

For those of you not sure if you are complying by the MIOSHA guidelines, they also offer a free onsite consultation service in order to voluntarily comply with the MIOSHA Act. This way, small business owners can identify and correct potential safety and health hazards before it becomes a liability.

Del Dreja is a commercial insurance agent with Lyman & Sheets Insurance Agency, specializing in the hospitality industry. Before joining the insurance industry, Del was employed for more than

25 years in various top management positions within the retail and hospitality industries. Del is also a club/restaurant consultant and a certified TAM® instructor.


Stay up-to-date throughout the month!

Industry headlines updated regularly at www.mlba.org, and through our

social media accounts.

Have industry

news or an expert

opinion you’d like to

share? Email info to

[email protected].

Are You Prepared for MIOSHA?

If you do not have a poster of the Michigan Labor Laws, you can

visit www.laborlawcenter.com.

AS BAR AND RESTAURANT OWNERS, YOU KNOW WHAT TO DO WHEN LIQUOR CONTROL OR THE

HEALTH DEPARTMENT SHOWS UP AT YOUR DOOR. HOWEVER, MANY DO NOT KNOW WHAT TO

DO WHEN THE MICHIGAN OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION SHOWS UP – BETTER

KNOWN AS MIOSHA.

MEMBERSHIP APPLICATION

Mail or fax your application with dues payment to: MLBA, PO Box 4067, East Lansing, MI 48826-4067.

Fax: 517-374-1165. For more information, call 800-292-2896 or visit www.mlba.org.

MLBA Number

FOR OFFICE USE

Amt

Rcvd

Dist

Unit

Organizer Name

Check #

(please print clearly)

Establishment Name ___________________________________________________ Licensee Name (as it appears on the license) ________________________________________Establishment Address _______________________________ County ____________City _____________________________________ State ______ Zip ___________Contact Name __________________________________________________________Mailing Address _______________________________________________________City _____________________________________ State ______ Zip ___________Business Phone _________________ Other Phone __________________________Fax ________________________ E-mail ________________________________

❒ Class C

❒ SDM

❒ SDD

❒ Club

❒ Other

Type of License(s) & License Number(s)

❒ Credit card: Card Type: Visa ____ Mastercard _____ American Express ____ Discover____

Card Number ____________________________________ Exp. Date ____/____

Signature _________________________________ 3-digit Security Code ________

$250.00

0.00 Name ❒ Licensee ❒ Corp Officer ❒ Partner


Additional Death Benefits: (please list other names on license who desire Death Benefits.)

TOTAL AMOUNT DUE



@ $20.00

@ $20.00

@ $20.00

DESCRIPTION AMOUNTANNUAL DUES: Your membership includes one Death Benefit. Please indicate name on the line below. (After initial payment, a one-year waiting period is required before benefit is effective.)

CONSENT REQUIRED BY FEDERAL REGULATIONS Please provide us with fax numbers of person(s) or departments that you deem appropriate

Fax: _________________________ Fax: _________________________

I understand that by providing my fax number(s) , I consent to receive communications sent by the Michigan Licensed Beverage Association (MLBA)®, Techniques of Alcohol Management (TAM)® and the National Hospitality Institute (NHI)® via fax.

Signature:_____________________________ Date: ________________________________

❒ Check/Money Order enclosed

❒ Electronic Fund Transfer (please call MLBA for details)

PAYMENT OPTIONS:

DECEMBER 20128

This month’s article takes me just south of Detroit to the Downriver community of Lincoln Park. Located on the main thoroughfare,

Fort Street Brewery can be found at 1660 Fort Street, a building that was newly built for this enterprise. Founded by Pete Roman in early 2005, Fort Street Brewery is dedicated to “affordable food and drinks in an immaculately clean environment.”

One look at the food menu will show you Roman is serious about affordability. One item pizzas can be had for $5 on Monday and Saturday and three item pies are $6 on Tuesday and Sunday. The balance of menu items consists of appetizers, salads, soups, sandwiches and entrees. Of special interest on the entree menu are favorites like chicken and waffles and pierogies. Weekly specials are posted on their website.

Fort Street is also a brew pub, but to sample their products you have to stop in. They have eight beers flowing at all times and each Thursday they feature one additional brew. Also, every Thursday they tap a cask or firkin – a metal cask that serves as the final fermentation vessel as well as the dispense vessel. This ale is naturally carbonated and is still a living, breathing, changing beer. This is the historical way to dispense beer and is the freshest way to enjoy the beverage. The firkin style changes weekly and is posted on their website.

The other eight taps change frequently, but on last visit the offerings ranged from a light, refreshing Lincoln Lager to the full-bodied Motor City Mocha. A very interesting product to sample is the Turbo Sarsaparilla, which is an alcoholic root beer flavored drink. The brewing at Fort Street is in the hands of Doug Beedy, who has been brewing at Fort Street since they opened.

Happy Hour on weekdays is from 3 – 6 p.m. and a special late night Happy Hour on Thursdays runs from 10 p.m. – 2 a.m. Saturday Happy Hour is from noon – 6 p.m. and Happy Hour pricing is available during Michigan State and University of Michigan football games, as well as Monday Night Football. Happy Hour

offers $2 well drinks $.50 pints of beer, and $1 off growlers. Fort Street also offers the FSB Fan Club mug club program, where for $35 a year, FSBers get $2.50 pints on Tuesday, Wednesday and Sunday, free birthday beer and an annual members only party. At the end of the year, the FSBers get to keep their glass.

Fort Street is open Monday through Wednesday 11 a.m. –midnight, Thursday and Friday 11 a.m. – 2 a.m., Saturday noon – 2 a.m., and Sunday 1 – 10 p.m. The kitchen closes earlier each night so check their website for late night dining times.

Jim Brown has been a Michigan beer enthusiast for many years and is the former owner of the Frankentrost Pub. He is the owner of Happy Tappy Draft Beer Services and is a brewery representative for Arcadia Ales of Battle Creek.

Brown is also the secretary of the Saginaw County Licensed Beverage Association and writes regularly for the Michigan Beer Guide and Great Lakes Mariner.

Business Name: Fort Street BreweryLocation: 1660 Fort St., Lincoln Park, MI 48146On the Web: www.fortstreetbeer.comContact: (313) 389-9620, [email protected], www.facebook.com/fortstreetbrewery

FAST FACTS

by Jim Brown

WHAT’S BREWING

8

DOWNRIVER BREW Fort Street Brewery

Fort Street Brewery exists within a newly -built brick building in Lin-coln Park and offers eight beers on tap and a generous Happy Hour.



MICHIGAN

Testimonials

“I’ve used the Michigan Hospitality Review for several years. The response has been

very positive; there is a loyalty amongst MLBA members to support their industry

partners, particularly those who support them through regular advertising.”

Joe David, McCormick Distilling Co.

“Michigan Hospitality Review is a great way to reach a wide audience with our

updates and information. It meets our needs perfectly.”

David Puck, TAM® Program Director

“Given our law firm’s focus on liquor license related matters, we find Michigan

Hospitality Review to be the ideal method of reaching our target market of bars,

restaurants and other licensed businesses. The new layout and Michigan-focused

articles are the perfect backdrop for our ad content and message. We see great value

in our partnership with Michigan Hospitality Review.”

Michael J. Brown, Carlin Edwards Brown Hospitality Law, PLLC


®



MICHIGAN

More from MLBA

Sponsorship Oppor tunities

MLBA CONFERENCE

Held annually in a variety of locations across the

state, the MLBA fall conference is a weekend-long

event featuring MLBA executive board elections,

presentations by legislators and plenty of fun

and entertaining member events including MLBA

member pub crawls, cocktail mixing contests and

more. Sponsorship gains access to high-ranking

MLBA members and hundreds of hospitality industry

decision makers.

MLBA MEMBER DIRECTORY

The annual MLBA Membership Directory and Resource

Guide is an indispensible reference for members and

associates. The Directory lists member establishments

by name as well as geographically, and the Resource

Guide features contacts and information for various

important agencies including the Michigan Liquor

Control Commission and the entire State Legislature.

Sponsorship programs include advertising and listing

options in the Directory.

MLBA.ORG AND NEW MEDIA

As the industry moves into the future, MLBA is leading the way with their website and social media presence.

Members enjoy access to exclusive areas of www.mlba.org, featuring members-only news items and announcements

as well as an online product and service directory. The MLBA is also in contact with members frequently via email,

Facebook and Twitter. Sponsorship programs offer options for your company to join in the electronic media efforts

in a variety of ways.

(left)MLBAConferenceinthepast;(right)73rdAnnualMLBAConferenceonMackinacIsland.


®

MLBA FALL CONVENTION

Held annually in a variety of locations across the state, the MLBA Fall Convention is a weekend-long event featuring MLBA executive board elections, presentations by legislators and plenty of fun and entertaining member events including MLBA member pub crawls, workshops, guest speakers and more. Sponsorship gains access to high-ranking MLBA members and hundreds of hospitality industry decision makers.

MLBA SPRING CONFERENCE AND LOBBY DAY

This two-day event is held each spring in Lansing. On the first day, MLBA members discuss legislative issues affecting the hospitality industry and ends with a cocktail hour. Members begin meeting the legislators in the morning of the second day, which also includes lunch on the Capitol Lawn with legislators and their staff. Meeting with legislators is the best way for our elected officials to understand the MLBA agenda.

MLBA.ORG AND NEW MEDIAAs the industry moves into the future, the MLBA is leading the way with their website and social media presence. Members enjoy access to exclusive areas of www.mlba.org, featuring members-only news items and announcements as well as an online product and service directory. The MLBA is also in contact with members frequently via email, Facebook and Twitter. Sponsorship programs offer options for your company to join in the electronic media efforts in a variety of ways.

2016 Advertising RatesOwned and published by the Michigan Licensed Beverage Association (MLBA), the Michigan Hospitality Review® is a monthly magazine serving Michigan’s beverage industry. The high-quality, statewide publication’s editorial content includes: feature stories, industry news, association news, MLCC violations and regular columns from industry experts. It also features a section from our national affiliate, Beverage Media, with a nationwide perspective. The magazine is mailed to MLBA members, paid subscribers, key industry personnel, and Michigan’s State and US legislators.

®

AD SIZE 1 TIME 3 TIMES 6 TIMES 12 TIMES

Full page:Trim: 8” x 10.875”Bleed: 8.25” x 11.125”

Member: $800Non-member: $900




Half page:Horizontal: 7.25” x 5”Vertical: 3.54” x 10.125”





Third page(Vertical):2.625” x 10.125”






Quarter page :4” x 5” Member: $225

Non-member: $325Member: $200Non-member: $300



PRODUCTION CHARGESDon’t have a marketing department? No problem, we’ve got you covered. Contact [email protected] for assistance. (There is an advertisement production charge of $85/hour for members, $100/hour for non-members. Two hour minimum per ad.)

MATERIALSPreferred Methods:

• PDF files, high-resolution, press-ready, with fonts embedded and raster images placed at 350 dpi

• EPS files – with fonts converted to outline and raster images at 350 dpi

• Adobe Photoshop – TIFF or EPS (350 dpi)

NOTE: All fonts and images must be included.

ELECTRONIC FILE DELIVERYPlease label each disk and/or electronic file transfer with name of advertiser, platform (Mac or Windows), file type, and file name. All submissions must include hard copy and 4-color ads must have a color page proof.

Hard copies:• Electronic transfers should be sent to [email protected]• Mail CD or DVD to address below, Attn: Mason Doerr

Preferred Methods: Email, web uploadAccepted Methods: File Sharing upload, CD, DVD

SPECIAL PLACEMENTFor prime, fixed placement, contact Mason Doerr at 800.292.2896 x107 or [email protected].

2016 Advertising AgreementCompany

Address

City State Zip

Contact Person Title

Phone Email Fax

I agree to publish our ad in the Michigan Hospitality Review® for 1 3 6 12 issues(s) at the approximate rate of $ per issue.

Check the month(s) you would like your ad to appear, how many ads you will run that month and the size:

NOTE: Advertisers may change copy with any insertion and authorize the previous ad to be repeated if new copy or instructions are not furnished by the seventh (7th) of each month.

The Advertiser promises to pay to the order of MLBA Publishing the above price of $ per ad as invoiced after each insertion. If the invoiced total price is not paid within thirty (30) days from the date of the invoice, then Advertiser further agrees to pay, in addition to the total price, a 1.5% per month late fee on the unpaid balance. Any production charges incurred will be billed separately.

Applicant further agrees that this advertising contract shall also serve as the Advertiser’s credit application with the Publisher. All payments to MLBA Publishing shall be made to the company office at 101 S. Washington Sq. Suite 800, Lansing, MI 48933. The Advertiser, acting through the undersigned, represents that he/she is duly authorized by the Advertiser, and agrees to the total price and payment terms as stated above. The undersigned has read this application and by his/her signature acknowledges that he/she has received a copy of this application and agrees to the terms and conditions as stated. A signed copy of this contract must be on file at the offices of MLBA Publishing by the first contracted publication date. Please mail the signed copy to the above address or email a copy to [email protected].

*MLBA Publishing reserves the right to reject any advertising they deem unfit to publish.

Signature ____________________________________________ Date ______________________________

®

AD SIZESFull Page (trim) 8” x 10.875” (bleed) 8.25” x 11.125”1/2 page (horizontal) 7.25” x 5”1/2 page (vertical) 3.54” x 10.125”1/3 page (vertical) 2.625” x 10.125”1/4 page 4” x 5”

MONTH January February March April May June July August September October November December

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Special instructions _______________________________________________________________________________________________________________________________________________________________________________________

...• Average number of readers per issue is 2.67 • MHR is in the hands of on-premise licensees...

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