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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​There are two things to know about Peter Beukema, the West Michigan hotelier who is reshaping the landscape for hospitality businesses in Grand Haven and beyond. He is a visionary. And hospitality runs deep in his blood.

​Both are qualities that run in the family. From the ground-up, his parents built Suburban Inns, a hotel management company that today runs seven hotels and four restaurants in Michigan.

After stewarding the family's legacy as the CEO of Suburban Inns, Beukema decided to carve a new path. In 2021, he founded 6PM Hospitality Partners, and since then his leadership has earned wide recognition. He was named one of the Grand Rapids Business Journal’s “40 Under 40” leaders. He’s a committee member of the national IHG Owners Association. He’s also an influential leader in the West Michigan business community, serving as Board Member for the Gerald R. Ford International Airport Authority, the Chair of the Holland Smart Zone, and a Board Member for the Michigan Restaurant & Lodging Association since 2019.

“I’m the 1,000-idea guy,” says Beukema. With a mind that’s always moving and imagining new possibilities, his ideas are shaped by a lifetime of hands-on experience in hospitality, starting from shoveling snow off the sidewalks of his parents’ first hotel in St. Ignace to running dozens of hotels nationwide. Beukema brings his energy, imagination, and curiosity to the role of Chairman of the Board of the Michigan Restaurant & Lodging Association in 2026.

On Veterans Day 2025, the Michigan Restaurant & Lodging Association and the Michigan Hospitality Foundation recognizes and honors those who served in Michigan and beyond, including those who are also members of the Michigan hospitality community. Thank you to the US Navy for helping to share this story of a remarkable ProStart alumnus and US service member. 

Blake Bentz is a proud alumnus of the West Shore Community College and Michigan ProStart program and has served since 2025 as a Culinary Specialist in the United States Navy. Stationed on three ships over the course of his military career, Bentz has proudly served on the USS Dwight D. Eisenhower, the USS Constitution, and the USS Rushmore. He's managed a $5 million food storeroom, provided daily meals for over 6,5000 air craft carrier personnel, and served distinguished guests including governors, state senators, the Secretary of the Navy, and the Chief of Naval Operations. 

He credits much of his success to the lessons he learned as a high school student in the Michigan ProStart program, which opened doors to a fulfilling career in the Navy. A student during the 2014-2015 year, his team earned third place at the Michigan ProStart Competition in the business management competition. He especially thanks his instructors, Lori Le Ray, Connie Watson, and Jared Funk, for their mentorship and dedication. 

“It was an experience that laid the building blocks of my career,” Bentz says of his ProStart training. 

The role of Culinary Specialist is highly-skilled and demanding. Like restaurant chefs, Culinary Specialists are responsible for planning and preparing food for thousands of military members and cover all the details from beginning to end. They prepare food basics, like bread and pizza dough, from scratch. They bake desserts. They produce meat items. They design menus and measure portions and quantities. They oversee sanitation methods. They maintain financial records. 

Even more, the Culinary Specialist is responsible for providing hospitality to every member of the crew. With the galley functioning as a central community space for personnel on board, the Culinary Specialist plays a crucial role in maintaining morale and can be thought of as the "heart of every ship." 

“While the work is physically and mentally demanding, the sense of accomplishment is immense,” Bentz states. “A well-prepared meal can greatly enhance the quality of life aboard, and the camaraderie among culinary specialists and the larger crew fosters strong morale. The pride in serving one’s country and witnessing the positive impact of our efforts is rewarding.”  

To learn more about ProStart, visit the Michigan Hospitality Foundation's website. 

​By Michael Odom, Senior Vice President of Marx Layne

In-studio cooking segments are an incredible opportunity for chefs and restaurant owners to showcase their culinary talents, highlight signature dishes, and give viewers a reason to visit. Whether you are cooking live on air or simply displaying a curated selection of menu items, the way you prepare and present can make or break your media moment.
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Here is a guide to getting the most out of your time in front of the camera and leaving a lasting impression on both viewers and on-air talent.
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Bring the Full Culinary Journey From Ingredients to Plated Dish
If you are cooking live during your segment, bring your dish to life by showcasing it in stages. Start with the raw ingredients to help viewers understand what goes into the recipe. Then walk them through key preparation steps, leading up to a beautifully plated final product. This visual storytelling approach not only educates but builds anticipation and excitement.
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Keep in mind that most segments move quickly. You will need to bring partially prepped components such as sauces already made, garnishes ready to go, or proteins partially cooked to move efficiently through your demo. Think like a cooking show pro.

Everything Must Be Edible
​No matter what you are showcasing, the most important rule is simple: the food must be fresh, edible, and visually appetizing. Chefs and restaurant teams sometimes make the mistake of pre-plating dishes the night before an early morning segment, but food that sits overnight can appear stale, dry, or unappealing on camera. More importantly, it may not be suitable for on-air talent to taste, which means missing out on that valuable moment of genuine, positive reaction.
If you are not cooking live, plan to use the in-studio kitchen if available to finish or reheat items. This ensures your food is fresh, hot, and camera ready.

Maximize the Table Display
​Whether you are featuring one dish or a full spread, make sure your display is visually appealing and representative of your brand. Use the available table space wisely. Feature a variety of menu items, including food and beverage if possible, to show depth and appeal to different tastes.
Bring decor items to help frame the food and subtly reinforce your brand. This could include:

• Small signage with your restaurant’s name or logo
• Menu printouts or branded packaging
• Table linens that reflect your brand colors
• Props that speak to your restaurant’s theme, such as rustic boards, fresh herbs, or barware

Think of the table as your restaurant’s mini pop-up. It should look delicious, well styled, and intentional.

​Come Prepared With Everything You Need
Many first timers assume the studio will provide everything they need. They will not. You must bring all the cooking utensils, pans, knives, serving spoons, mixing bowls, and plating tools needed for your segment. Always pack extra napkins, gloves, paper towels, serving plates, and anything else required to prep and serve.
Also, know that space in the studio is often limited. Typically, only one chef or one chef and one spokesperson is allowed on air. Be mindful of the footprint you are occupying and work closely with your PR team if you have one to understand those limits ahead of time.

Practice Before You Go Live
Treat your segment like a performance. Practice preparing your dish in advance for staff, colleagues, or friends. Time yourself. Practice speaking while prepping. Make sure you can clearly explain what you are doing while keeping your energy up. This makes for a smoother, more confident on-air delivery. 

Arrive Early. Never Be Late.
​Live television runs on a tight schedule. Arrive early. Never late. You will need time to unload, set up your display, get mic’d, and prep any final touches. Stations reserve the right to cancel segments if guests arrive late or are not ready, and you may not get another shot.
Your PR team will typically help you manage timing and coordination, but it is still your responsibility to be camera ready and punctual.

Know What You Want to Say
​Be ready with clear, concise talking points. Prepare to speak about:

• Your restaurant and what makes it unique
• The dish you are preparing or displaying
• Key ingredients and preparation tips
• What viewers can expect when they visit
• Any seasonal specials, events, or promotions

A great segment balances showmanship and substance. Food that looks and tastes great paired with a compelling story will draw people in.

​Not every restaurant or chef has a dedicated PR team to guide them through the process, and that is okay. The tips above are designed to help anyone, whether you are working with professionals or managing the segment yourself. With careful planning, a little rehearsal, and a clear message, you can deliver a segment that draws attention and leaves viewers hungry for more.

For more information about Marx Layne’s restaurant and hospitality marketing, public relations and digital media services, contact Michael Odom, Senior Vice President, at 248-855-6777 or [email protected]. Visit www.marxlayne.com to learn more.

Lanfear nominated Jon for the 2025 Stars of the Industry Award for the incredible heart and the hospitality he shows to everyone around him.  

He knows that being a team member means showing up for each other when things go wrong. “It is not uncommon for Jon to organize GoFundMe pages for team members who lost their home in a fire, has been diagnosed with cancer, is dealing with a tragic accident, or just needs help paying for a funeral,” Lanfear noted.  

He is active in his community, raising funds for children’s sports teams and local schools, and is now bringing up his children in Harrison Township, the same community where he was born and raised.  

First and foremost, Jon is a family man. His favorite way to pass the time outside of work is fishing and boating with his wife and two-year-old son, and his devotion to his family is noted and admired by his teammates at Patton Wings LLC. “Jon exemplifies dedication both professional and personally,” Lanfear says.  
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For Jon, winning the 2025 Marketing Star of the Year Award affirmed that daily kindnesses, which define the spirit of hospitality, do matter. “It means a lot to know that the daily tasks that sometimes go unrecognized are actually recognized.”  ​

Is your business facing the dog days of summer? With more and more travelers packing their pooch, restaurants and hotels are finding ways to welcome every member of the family with a safety-first mindset while also prioritizing the highest level of hospitality. Here are a few tips for business owners to show proper "petiquette." 
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2. Service Animals Are a Vital Part of the Hospitality Experience. Michigan’s food code allows clear exceptions for service animals, and Michigan's hotels and restaurants are happy to provide full hospitality experiences to every guest who walks through the door. Service animals are animals, usually dogs, that are trained to support someone who has a disability like blindness, hearing loss, epilepsy, or other conditions. Food establishments must allow service animals on premises. However, service animals must be on a leash or harness if possible, controlled by their handler, and housebroken. To learn more about greeting service animals, click here.  If you have any other questions about how to create incredible experiences for your guests, visit the MRLA Legal Center for guidance on ADA compliance and more. ​

3. Communication is Key. Each hospitality business can set their own policies around pets. If you are a dog-friendly business, say so! If you have policies or boundaries in place to keep your business and employees safe, make sure those are communicated firmly as well. Being transparent, upfront, and clear about pet policies is an integral part of showing every guest “paws-pitality.”  
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4. If Your Business Can’t Welcome Pets, Connect Guests with Other Resources. If your business doesn’t have the space to accommodate furry friends, directing your guests to nearby dog parks or dog-friendly public places can still demonstrate hospitality. Make sure your front desk staff can tell guests where to take their pets as well as other amenities in the area!  
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5. While Dogs are Not Allowed on Patios, Take-Out Options are More Popular Than Ever. Currently, Michigan health codes dictate that dogs avoid outdoor seating areas, including patios, outdoor breweries, and other common gathering spaces in foodservice establishments. Thanks to advocacy work by the MRLA, cocktails-to-go and social zones have been approved as easy, enjoyable ways to experience Michigan hospitality without having to sit down and sip. Brush up your cocktails-to-go menu and have it on-hand for dog owners!  
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6. Special Pet Packages Can Deliver an Extra Layer of Hospitality. In an article published in The MRLA Magazine, many hotels described positive results from offering dog-friendly accommodations and experiences. Mission Point Resort on Mackinac Island curated the “Pooch at the Point” package, which kicked off with a complimentary goodie bag at check-in, featured in-room dog beds, customized dog tags, and other fun-themed amenities. Other hotels, like the Element Hotel in Detroit, partnered with dog-friendly restaurants to offer even more experiences to Fido and Family.  
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