Michigan Restaurant & Lodging Association - MRLA Blog

Changing the World Right Where You Are: Meet Karly Aldridge, Sustainability Star of the Year

6/5/2025

Karly Aldridge wants you to know that you can make a difference wherever you are, no matter your skill set, and despite your imperfections.

“I spent a lot of time worrying about not making mistakes or doing things perfectly early on in my career and still do sometimes, but it is inevitable. It’s up to you to not be defined by your not-so-glorious moment or by what other people think,” Aldridge says. “I learned the most when I jumped into something and got a little beat up on the way to the finish line.”

But Karly’s team at the JW Marriott, a glamorous four-star hotel in downtown Grand Rapids, would attest that Karly has had more than a few “quite-SO-glorious" moments in her career too.

How the MAHA Movement Could Affect the Hospitality Industry

5/29/2025

"Make America Healthy Again” is a catchphrase that’s easy to remember. But what’s harder to say is how the movement will impact real restaurants in Michigan. Maggie Gentile, a partner at Food Directions LLC and expert in food policy, has been monitoring the MAHA movement, a health-conscious trend that picked up steam on social media and gained serious legitimacy with the rise of Robert F. Kennedy Jr. as the new leader of the U.S. Health and Human Services Department.

There’s many ways to unpack MAHA, according to Gentile. The core belief of MAHA is that corporate culture has driven a health crisis in America, Gentile explains.

“Everyone has the same goal in terms of wanting to make America healthier. We all want to be part of that solution,” says Gentile on the MRLA's What's with the Pineapple podcast. But with the movement motivating dozens of proposed laws in over 30 states and even further action at the federal level, it’s poised to impact food policy in ways that can affect businesses in Michigan and across the country.

What do foodservice operators need to know about the MAHA movement's impacts on food policy?

Processed Foods are a Prime Target. Proponents of the MAHA movement are vocal about the harmful effects of processed foods on American health and have long opposed the prevalence of fast-food options. On May 22, the U.S. Health and Human Services Secretary Robert F. Kennedy Jr. released a federal assessment, the “Make American Healthy Again” report, and pointed to “ultra processed foods” as one of the causes of chronic diseases.
Seed Oils are Could Require Disclosures. While at this point there is little indication that seed oils will be outrightly banned, many MAHA leaders have raised concern about seed oils. Seed oils include kinds that are commonly used in restaurants and foodservice operations, such as canola, corn, sunflower, safflower, grapeseed, peanut, and soybean oil. Gentile says there is hardly any evidence to suggest that seed oils are unhealthy, but she notes that the Senate Health and Human Services Committee has compiled a bill that would require disclosure of seed oils. Restaurants would be required to display a sign or other disclosure statement revealing that their business uses seed oil.

“It’s challenging for the restaurant industry because people have different issues with different ingredients and certainly have foods that they are trying to avoid or trying to encourage based on dietary preferences. But once we start going down this path of calling out individual ingredients, that kind of slippery slope gets really challenging," says Gentile.
Bans in One State Can Affect All States. It’s not just Robert F. Kennedy Jr. who is making MAHA changes to food policy. States have taken up the initiative, and many individual state legislatures have introduced bills inspired by MAHA. Gentile said 80 MAHA bills have been put forward in nearly 30 states. What passes in one state can have big consequences for the other states, however.

“Supply chains work across state lines, so if you ban something in one state food companies essentially need to it out entirely because they’re not able to send things to just one state," Gentile explains. This means that food policy changes don’t have to be enacted at the federal level to affect your business.
Listening to Consumers is Still Key. At its heart, the hospitality industry is focused on creating delightful experiences for people, and restaurant owners have always had to listen to their guests and curate their services based on changing consumer preferences. Whether the Make America Healthy Again movement represents another short-term food fad or a major inflection point changing the way Americans approach dining and diet, restaurants are known for being flexible and staying adaptable. With the MAHA movement, as with all trends and political changes, restaurants will simply have to stay attuned to what guests value.
Showing Communities Your Restaurant Prioritizes Health is Possible. There are plenty of ways that restaurants can signal to parents, community members, and other guests that health is a foundation of your business without transforming your operations model. Being transparent about ingredients is one implementable way. Restaurants can also be conscious of portion sizes, incorporate more fruits and vegetables into dishes, and choose locally sourced foods. Gentile also encourages restaurants to look into the Kids Live Well program by the National Restaurant Association, a free resource to develop health-conscious kid's menus. “Things like that can really promote to your local community that you are on the side of parents and you are doing your part to make your community healthier. "

For more information about the current landscape of food policy, tune into the full conversation with Maggie Gentile on “What’s With the Pineapple” podcast. An informal but thought-provoking approach to news-sharing, this podcast is is about what's happening in Michigan's hospitality industry.

Learn more about What's With the Pineapple?, the landmark podcast from the MRLA.

Finding a Seat at the Table of Success: Meet Katelyn Belonga, Emerging Hospitality Star of the Year

5/19/2025

Katelyn Belonga is not to be underestimated. At an age when many young professionals are just getting their careers started and defining their interests, she already has a decade of experience in hospitality and more than an average amount of passion for the industry.

“I love what I do and I’ve dedicated my life to this industry,” said the stand-out Beverage Director and Dining Room Manager at the elegant Brentwood Grille in Novi. Katelyn was nominated by the restaurant's owner as a remarkably deserving recipient of the 2025 Emerging Hospitality Star of the Year, which honors an exemplary professional under the age of 35. She won the award in a public vote.

Leadership Runs in the Family: Sibling Duo Liz and Mark Ware Elected to Steer Two Michigan Business Associations

4/2/2025

For most families, stewarding one of Mackinac Island’s most historic and timeless resorts would be fulfilling enough. But the Ware family’s “business” is much larger in scope.

Siblings Liz and Mark Ware are the owners and caretakers of Mission Point Resort, an island icon known for its scarlet roofs, white Adirondacks, and sprawling green lawns with magnificent views of Lake Michigan. Mission Point is the largest family-owned resort on Mackinac Island, with over 60 year-round staff members and 330 summer workers, but Liz and Mark have even bigger goals.

8 Easy Ways to Show Worker Appreciation

2/20/2025

Studies show it, but you don’t need data to back up the fact that feeling appreciated makes people happier and more engaged. In honor of Hospitality Worker Appreciation Day on February 23, 2025, consider a few ways to extend appreciation to the people who work in our restaurants, hotels, and hospitality businesses.

As an employer, taking the time and energy to make sure your hard-working team members receive positive attention for their efforts can have an incalculable effect on your business. When workers feel genuinely valued, a business is more likely to see productivity and profitability rise.

For younger employees, encouragement and gestures of appreciation can help build self-confidence, direct their motivation, and build goodwill within your company. For established team members, however, recognition can strengthen positive relationships within the company, boost morale, and keep up engagement.

What Restaurateurs and Hoteliers Need to Know About Michigan’s Changing Minimum Wage + Paid Sick Leave Laws

8/26/2024

After a legal tug-of-war that spanned six years and three state courts, not to mention left thousands of Michigan hospitality workers and owners in suspense, Michigan’s tip credit is once again on the verge of elimination.

On July 31, the Michigan Supreme Court issued a ruling in Mothering Justice v. Attorney General, which inspected the constitutionality of a specific legislative maneuver used by state lawmakers nearly six years ago. While not directly ruling on the issues of minimum wage and paid sick leave, the decision nonetheless had a direct - and immense - impact on the way Michigan hospitality businesses operate.

We are the MRLA: Conifer Insurance Services

8/7/2024

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The Top 5 Workplace Injuries: How the Hospitality Industry Can Recognize & Prevent Workplace Injuries

7/3/2024

By: The Michigan Restaurant & Lodging Fund

Ensuring the safety of both employees and guests in Michigan's restaurant and lodging industry is vital due to the numerous hazards inherent in these environments. Maintaining a safe work and service environment not only protects your employees and reduces worker’s compensation claims, but it also enhances the overall guest experience.

Proactively understanding and addressing common hazards is crucial for maintaining a safe and efficient workplace. Below are the five most common injuries for the hospitality industry and the measures to mitigate them effectively.

#1. Handling Cleaning Chemicals and Hot Equipment

In both hotels and restaurants, employees often handle cleaning chemicals and hot cooking equipment, posing serious risks such as chemical burns, respiratory issues, and thermal burns.

Prevention: Use appropriate personal protective equipment (PPE) like gloves, masks, and heat-resistant gloves. Ensure proper labeling and storage of chemicals and provide training on their safe use.

Michigan Teens are Clocking In: How to Hire and Inspire Summer Workers for Seasons to Come

5/31/2024

For many teenagers, the classic summer experience is class-free but on-the-clock. In Michigan, about 250,000 teens are ready to apply for summer jobs, as 16-19-year-olds nationwide enter the workforce in rising numbers.

This year, Michigan students who want a summer job have extraordinarily good chances of finding one.

Recent data from the Michigan Center for Data Analytics shows that teen employment levels are dropping after reaching 23.6% in the summer of 2020. With nearly half of Michigan teens predicted to look for work this summer, only 11.6% of teens will come away empty-scheduled, down from 13.7% in 2023.

Showstopping Service: Meet Joel Berghorst, 2023 Guest Experience Star of the Year

5/9/2024

Sometimes the star of the show never steps on the stage. While the Amway Grand Plaza is known for delivering an encore-worthy experience for guests, with historic ballrooms, gilded staircases, and luxury rooms, behind-the-scenes employees like Joel Berghorst are the reason the show runs smoothly and spectacularly.

As the Director of Rooms for the Amway Grand Plaza in Grand Rapids, Joel plays a vital role in the hotel’s key audience: conventions and business groups, which accounts for more than half of the hotel’s clientele – which means this is a role that requires some major talent. Nominated because of his painstaking attention to detail and customer service, this Star of the Industry Award winner has earned the best kind of reputation for himself.