By Lana Mini, Senior Vice President, Marx Layne & Company
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​When a traveler searches “best hotel near Detroit” or asks ChatGPT where to eat in Traverse City, artificial intelligence determines which businesses get recommended and which get overlooked. But AI doesn’t create credibility on its own. It pulls from trusted signals already established in the marketplace.
 
 In Michigan, studies prove, one of the most overlooked credibility drivers for restaurants and hotels remains local television.
 
In fact, local tv continues to be one of the most trusted and influential news sources; making it foundational to any modern digital strategy.
 
This insight comes from a statewide EPIC-MRA poll, which found 41 percent of Michigan residents cite local television and cable news as their main source of opinion-shaping news.

​Specialized Knowledge Makes All the Difference
Hotels and restaurants face unique exposures that general insurance agents often overlook. A hospitality‑focused agent brings industry‑specific insight that ensures your coverage truly matches your operations.
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For hotels, this includes understanding:

• Guest liability and high‑traffic exposures
• Property risks tied to commercial kitchens, pools, gyms, and event spaces
• Business interruption concerns tied to occupancy, seasonality, and tourism
• Cyber threats involving reservation systems and payment data
  
  

Restaurants face their own set of risks, such as:

• Foodborne illness and contamination
• Liquor liability
• Kitchen fires and equipment breakdown
• Slip‑and‑fall exposures in dining areas
• High employee turnover and related employment practices concern

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A knowledgeable agent doesn’t just sell policies — they interpret how each coverage applies to real‑world hospitality operations. They understand the difference between a boutique hotel and a large resort, a family‑owned diner and a high‑volume restaurant group. That expertise translates into better protection and fewer surprises.
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​A Relationship Built on Trust, Communication, and Advocacy
Insurance is not a one‑time transaction. It’s an ongoing relationship that evolves as your business grows, renovates, expands services, or shifts its business model. A strong agent becomes a trusted advisor — someone who knows your property or restaurant as well as you do.

This relationship becomes especially important when a claim occurs. Whether it’s a kitchen fire, a guest injury, a burst pipe, or a cyber incident, the quality of your agent becomes unmistakably clear. A good agent:

• Guides you through the claims process
• Helps document losses accurately
• Advocates on your behalf with carriers
• Ensures you receive the coverage you’ve paid for

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Without that support, claims can become delayed, underpaid, or disputed — all of which can disrupt operations and revenue.

Customized Coverage, Not One‑Size‑Fits‑All Policies
No two hospitality businesses are identical. A good agent takes the time to understand your operations, staff, guest profile, and long‑term goals. They ask the right questions to uncover hidden exposures and tailor coverage accordingly.

This leads to smarter protection, such as:

• Accurate property valuations and business interruption limits
• Liquor liability tailored to your service model
• Cyber liability designed for hospitality systems
• Equipment breakdown coverage for kitchens, HVAC, and laundry systems
• Employment practices liability for diverse and rotating workforces

The right agent ensures your coverage grows with your business — not behind it.

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The Bottom Line
In the hotel and restaurant industries, your insurance agent is more than a vendor — they’re a partner in your success. A knowledgeable, hospitality‑focused agent brings clarity to complex risks, advocates for you during claims, and helps safeguard the business you’ve worked so hard to build.
When you choose the right agent, you’re not just buying insurance. You’re investing in stability, confidence, and long‑term protection for your hospitality business.

​What is your business’ niche/specialty?
Welcome to The Wicked Sister, where you’ll be treated like family…whether you like it or not. Our focus has always been craveable, made-from-scratch comfort food paired with welcoming hospitality and a strong sense of place for both guests and crew. Wicked Sisters began as a simple burger and sandwich concept, built around what I knew I could execute well. Over the past 11 years, as our team has grown, so has our menu. Today, working out of an incredibly small kitchen, we execute made-from-scratch entrées, rotating Latest & Greatest seasonal menus, and catering. At the end of the day, we take the food seriously, but we don’t take ourselves too seriously, and having fun is a big part of why Wicked works.
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​Why is the MRLA important to you and your business?
I’m grateful to be a member of the MRLA because it provides real, practical support and advocacy for independent operators. From monthly legal guidance that helped me navigate a difficult Department of Labor situation, to education through the Hospitality Training Institute of Michigan where my team and I earned key certifications, MRLA delivers resources that have directly strengthened my business. Their advocacy efforts, including clear, guest-facing education to save the tip credit, help ensure our industry’s realities are understood. MRLA also fosters connection through thoughtful communication and programming, including a podcast that balances education with approachability.
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​Why We Do It: My approach to hospitality was shaped by growing up around my grandparents’ kitchen table, where friends and family gathered to enjoy homemade meals, cocktails and lively conversations. That sense of connection continues to guide everything we do at The Wicked Sister. Our goal is to create a place where people feel comfortable gathering, lingering, and enjoying each other’s company.

​Knowing Who We Are While Continuing to Evolve: We stay loyal to a strong core menu while challenging ourselves with a new Latest & Greatest menu every six weeks. That balance allows us to push boundaries without losing our identity. When something hits, like our Dubai Chocolate Martini, we’re reminded that it’s definitely okay to have fun and show off.
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The Heart of Wicked: Our Crew: I could tell you about my typical tasks like managing inventory or crunching numbers. But The Wicked Sister is special because of the crew that shows up every day and gives 110%, even on the hardest days.  Today, The Wicked Sister is supported by a team of 27 employees: two have been here since 2015, ten have been here since 2022. We really are like a family. Sometimes we bicker, but when it matters, everyone pitches in to make sure everyone has what they need. We’ve celebrated marriages and babies together, and we’ve also said “see you later” to some of our favorites as their paths took them elsewhere. Those moments matter just as much as the busy nights and full dining rooms. 
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A Community-Driven, Community-Supported Business: The Wicked Sister has always been shaped by the community around it, and we’re proud to give back in meaningful ways. Through events like Battle of the Breweries, we’ve raised approximately $100,000 for Hospice of the Eastern Upper Peninsula, and we’ve hosted fundraisers like Go Puck Yourself to support youth sports through the Wes Foundation.

Happy Accidents: Some of the most iconic items at The Wicked Sister came from early pain points rather than careful planning. During major construction on Ashmun Street in 2015, a cook accidentally over-prepped the base of a dip, improvised with what we had, and we ran it as a feature. It sold out immediately. She made another batch, intentionally this time, and it sold out again. We lovingly named the mystery dip Construction Dip as a nod to the Summer of 2015. To date, we’ve made over five actual tons of it! This is how we operate: we try things, we listen, and when guests latch onto something, we lean in. Sometimes the best ideas aren’t planned. They’re discovered.

By: Hannah Morgan Smith | Fahey Schultz Burzych Rhodes PLC

Restaurants, bars, hotels, and other hospitality businesses often rely on flexible staffing models to meet seasonal demand or bring in specialty services. From IT support and maintenance vendors to photographers and musicians, independent contractors can play a vital role in your business operations. However, misclassifying workers as independent contractors when they should be treated as employees is a common and costly issue.

Why Classification Matters
Under Michigan and federal law, worker classification does not depend on job titles or contract language. Instead, agencies and courts look at how the relationship functions in practice. Misclassification can result in liability for unpaid wages and overtime, back taxes, unemployment contributions, workers’ compensation exposure, and civil penalties.

How Michigan Evaluates Worker Status
For wage and hour purposes, Michigan courts apply the “economic reality test,” which focuses on practical factors such as who controls how the work is performed, how the worker is paid, whether the business can discipline or terminate the worker, and whether the work is a core part of the business. In the hospitality industry, workers performing essential functions, such as cooking, serving guests, housekeeping, or front desk services, are especially likely to be classified as employees, even if paid per shift or per event.
Other state agencies apply different but related standards. For unemployment insurance and workers’ compensation purposes, Michigan relies heavily on the IRS’s 20-factor test, which examines behavioral control, financial control, and the overall nature of the relationship. Setting schedules, providing uniforms or tools, reimbursing expenses, or paying workers hourly often points toward employee status.

For Example
A classic example of a true independent contractor is a painter hired to repaint a restaurant’s exterior. The painter brings tools and materials, controls how and when the work is done, completes a defined project, invoices for the job, and performs work that is not part of the restaurant’s daily operations. A banquet server who works regular events under the business’s direction is far more likely to be an employee.

Practical Takeaways
​To reduce risk, employers should ensure that independent contractors operate separate businesses, supply their tools, control how their work is performed, invoice for completed projects, and remain free to work for other clients.
Worker classification is fact-specific, and mistakes can be expensive. When questions arise, hospitality businesses should consult a legal expert before engaging independent contractors.
 

​In the Michigan foodservice landscape, the most expensive ingredient isn’t premium protein or morel mushrooms—it’s the time lost between the back office and the line. As operators navigate a landscape of tighter margins and fluctuating supply chains, the distance between the walk-in freezer and the back office has never felt longer.
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At Gordon Food Service, we understand that our customers need tools that work as hard as they do. That is why we are proud to share the latest evolution of our mobile technology: the newly revamped Gordon Now app.
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​An Operations Center in Your Pocket
​For years, the "office hour" has been a necessary evil for chefs and owners—a period of being tethered to a desktop to cross-reference inventory and place orders. The revamped Gordon Now app effectively dissolves that barrier.
By integrating directly with our Gordon Ordering platform, the "office" is wherever you happen to be. Whether in the walk-in, on the loading dock, or even at home, your cart is always available and up to date. And coming soon, Gordon Now plans to add visual search and the ability to order specialty products and non-stock items, finding exactly what you need has never been more intuitive.
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Real-Time Decisions for Real-Time Kitchens
​Productivity in a high-volume kitchen thrives on certainty. Gordon Now replaces "best guesses" with live data, allowing managers to pivot their labor and menus before a problem even hits the kitchen door:

• Logistical Foresight: Delivery truck tracking and real-time manifests allow you to schedule prep teams exactly when the product arrives, eliminating costly "standing time."
• Instant Menu Mitigation: Short-ship alerts notify you of out-of-stock items immediately, providing the window needed to adjust a nightly special or find a substitute before the first ticket is rung.
• Connectivity Without Constraints: Recognizing that Michigan’s historic buildings and rural locations often have "dead zones," the app’s Offline Mode ensures you can keep working in the deepest basement freezer without losing a single line item.

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​Support at Your Fingertips
At Gordon Food Service, we know running a kitchen is more than just ordering food. What happens when your equipment needs servicing or breaks down during a busy rush? Through Gordon Now, our InnoServ technicians are just a quick service request away, bypassing phone calls and paperwork.
You also have instant access to essential contact information like sales reps and customer support, and the ability to leave feedback by rating your delivery. This transparency ensures your voice is heard and helps us maintain our commitment to always put the customer first.
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​The New Standard of Productivity
​The evolution of the Gordon Now app reflects a broader shift in the industry: the move toward a more intuitive, tech-enabled kitchen. Available in English, Spanish, and French, it is designed to empower every member of a diverse culinary team. In the end, it’s about more than just an updated app; it’s about providing Michigan’s foodservice leaders with the freedom to step away from the screen and get back to serving their customers with excellence.
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Get Started Today: Experience this new level of productivity for yourself. Download Gordon Now in the App Store or Google Play Store today. Existing users simply need to update their app and sign in with their current Gordon Ordering credentials.

Q:  Nonalcoholic beverages are trending among customers. What do I need to know about regulations and licenses to sell nonalcoholic beverages at my establishment?
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A: Data shows that younger generations are drinking less beer and other alcoholic beverages and are instead opting for more nonalcoholic (“NA”) options. Because of this trend, many manufacturers have produced products which are nonalcoholic in nature. These products are fun, flavorful, and popular.
However, nonalcoholic beer and other nonalcoholic beverage products are nonetheless regulated by the Michigan Liquor Control Commission (“MLCC”) depending on the alcohol content and the process in manufacturing. Plus, age restrictions do apply.
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​Non-Alcoholic Wine & Spirits 
NA wine and spirit products that contain less than 0.5% alcohol by volume (“ABV”) are not regulated by the MLCC under the Michigan Liquor Control Code (“Code”). Therefore, the sale of these products does not require a license to manufacture, distribute, sell or serve. Since these products are not regulated by the MLCC, there are no age restrictions to purchase these products.
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On the other hand, wine and spirit products containing 0.5% or more ABV are regulated products that must be manufactured, distributed, sold, and served by businesses that are licensed by the MLCC. One must be 21 years of age to purchase and consume wine and spirits that meet this ABV threshold. 
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Non Alcoholic Beer & Seltzers
Beer is a different animal. The definition of beer in the Michigan Liquor Code includes NA beer containing less than 0.5% ABV. Beer is defined as a beverage obtained by alcoholic fermentation of an infusion of barley, malt, hops, sugar, or other cereal in potable water that contains less than 0.5% ABV, including a beverage that contains zero alcohol.  Beer is also referred to as a “cereal beverage.”  A retailer must have a liquor license to sell NA beer. Further, if the NA beer is a cereal beverage, it may only be sold to people 18 years of age or older regardless of alcohol content. The age restriction is found in the Michigan Penal Code.
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Seltzer, if manufactured through the brewing of sugar, even though it contains less than 0.5% ABV, is similarly regulated by the MLCC such that retailers must have a liquor license.  Again, the age requirement is 18. 
There is a distinction regarding the sale of NA beer or seltzer which is made without alcoholic fermentation. These products can be sold by retailers without liquor licenses.  Therefore, there are no age restrictions; any person can legally purchase NA beer or seltzer made in this way.
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Other Non-Alcoholic Notes
If you are a licensed retailer, you should take care when selling NA products, as not all NA products can be sold to people under 18. And even while the law does allow 18-year-olds to buy NA beer, many retailers cut down on confusion by adopting internal policies that require customers to be at least 21 to purchase anything with “beer” or “wine” in the name. 

​Get to know Representative Steve Frisbie, a first-term legislator representing House District 44. Serving Battle Creek and surrounding communities like Albion and Springfield, Rep. Frisbie was elected in 2024 and has taken key leadership roles on House committees, but before running for office, he worked in diverse jobs that range from paramedic to professor to county commissioner. 

​1.   It’s a New Year! What goals do you have for your district in 2026?
 Continuing to seek input from my constituents on their needs, as well as ensuring the 44th District can develop and become prosperous, I will continue to seek solutions that lower the cost of living and remove burdensome barriers that slow and eliminate business growth.
 
2. This is your first term in the Michigan House of Representatives, representing the 44th District, including Battle Creek and other areas in Calhoun County. What has your experience been like?
 I have loved this experience, and I understand the trust put into me by my district. Working hard for my neighbors and constituents has allowed me to meet many new people and learn so much.​

3.   Before running for office, you served as a paramedic, volunteered as a firefighter, and taught at a community college. How has your diverse background prepared you to be a legislator?
 With such a well-rounded background, it helps me understand diverse perspectives and identify solutions for common issues like road funding, for one. I was a county commissioner for seven terms and in that time, we consolidated our roads department under the county (so I became a de facto road commissioner). When we began to sit down and compile a roads plan, the ability for me to say “this is what works and doesn’t work” at the county level was invaluable.
 
Being a paramedic and firefighter taught me how to prioritize issues, deciding what is important and what is a distraction. How can I best sort through large swaths of information and create the best solution going forward? It also taught me two key lessons that I feel apply to state government. The first is that the best leaders are listeners. It is not my job to tell my constituents how to feel but to hear their concerns and come up with the best path forward. The second is that chaos will happen, but it can be controlled and navigated with a calm head.  
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4.      You recently released an op-ed in the Detroit News about economic development priorities in Michigan. How does Michigan’s hospitality industry play a role in your vision for Michigan’s economy?
Michigan’s hospitality industry has always played a vital role in the Michigan economy. From destination dining to lodging, sporting events, sparkling beaches, and outdoor activity options, Michigan offers something for everyone. The Pure Michigan campaign has spotlighted our offerings to others throughout the country and globally. I see the hospitality industry continuing to grow as Michigan becomes more and more of a tourist destination, which makes it all the more important that we take action to reduce any burdens for hospitality businesses. 
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5.  You attended the Michigan ProStart Competition, which is a statewide competition hosted by the Michigan Hospitality Foundation to showcase the skills of rising culinary stars. It’s taken place two years in a row in downtown Battle Creek. Can you tell us what you saw and why these career-training programs are important?
The competition was a sight to behold. I was amazed by the level of talent competing and proudly demonstrating their newly learned culinary skills. When those students worked together as a team and then presented their final product for judging, I was amazed by the complexity by which they operated. Several students indicated they had found their passion and were hoping to pursue a career in the culinary industry. They were learning about those career options from experts throughout the day as well.
 
When you can connect a student with a passion, a career is born. I’ve said it before and I’ll continue to say: give students more pathways to a career and we will have one of the best education systems in the world. Motivated learners are successful learners.
 
6.   Last Question! What’s your favorite destination in Michigan? 
Several! The Big House on a football Saturday, Comerica Park, or sitting in my tree stand during hunting season.

Few embody the spirit of hospitality and the tenacity of teaching better than Chef Elissa Penczar, the Michigan Hospitality Foundation’s 2025 ProStart Educator of the Year.
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With over 23 years of teaching the culinary arts, Chef Elissa is known for being relentless in the best way. She challenges her students to think bigger, work harder, and care deeply about the food they create and the people they serve – and she doesn’t just teach these qualities. She leads by example. 

Owner Name: Trevor Weirauch ;  formerly John Guettler
Company:  Commercial Kitchen Service Company
City:  Bay City
Year founded:  1976
Website:  www.cksco.com

​​Business niche/specialty: 
Commercial Kitchen Service (CKS) is a Michigan-based business that specializes in restaurant equipment service repair & parts supply.

Why is the MRLA important to you and your business?
The MRLA provides support for the hospitality industry to stay up to date on the always changing, extremely diverse landscape of today’s lodging and restaurant businesses. They help keep the industry strong and growing in a shaky climate.​​

As we enter 2026, the Michigan Restaurant & Lodging Association is proud to be your voice here in Lansing. Right now, I can tell you that the talk of the town is a certain date: November 3, 2026.
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This year is a key election year for Michigan. After an eight-year run, Governor Gretchen Whitmer is now term-limited, and Michigan voters will elect a new head of government, potentially shaking up the political landscape in the state for years to come. But other candidates will vie for positions in the Michigan legislature and beyond. These races can have significant impacts on the business climate in Michigan, and the MRLA is laser-focused on supporting candidates who have the best interests of the hospitality industry.  
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