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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​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.