The Rhode Island Hospitality and Tourism Association was formed in 1982 by the merger of the Rhode Island Restaurant Association and the Rhode Island Hotel Association. With more than 500 members, it has been the voice of its industry in the state for the past 25 years. Dale J. Venturini became its executive director in 1987.
PBN: When did the association come into its own?
VENTURINI: About 10 to 15 years ago. We had a restaurateur at the State House to testify on a bill about hotels, and … the committee chair asked the restaurateur point blank, “What are you doing here? This issue does not concern you.” The restaurateur replied, “Anytime you take an action that impacts a hotelier, his business becomes less viable. It won’t attract as many guests, and therefore fewer people will come into my restaurant.” When someone put that whole continuum together, it was an amazing moment that showed how we must stand together and do what is best for the entire industry, not just for one or two individuals.
PBN: What issues are you facing this year?
VENTURINI: Thank goodness there’s nothing that large now, but we are dealing with issues like trans fat and taxes. The powers that be don’t think that a 1-percent tax here or there makes a lot of difference. Some people may not notice it, but people on fixed incomes certainly notice it. And more importantly, meeting planners notice it when they are planning their cost to feed 400 people. The industry needs defending [at times like these].
PBN: Have the fences been mended from the Harrah’s casino issue last fall?
VENTURINI: There are still people who are not speaking, but we did not lose a single member, as had been reported. In fact, the individual who started that story was not even a member, and his restaurant is no longer in business. There was no cutting up of membership cards. Sure, we got some criticism. Some members thought [the Harrah’s casino] was a great idea, that it was going to help their business. But that’s really yesterday’s news.
PBN: What about the influx of chain restaurants?
VENTURINI: We truly are the last holdout against chain restaurants. Before a chain comes in here, they do a lot of research. I talk to them all the time. They know things are different here. They are, however, training their people well. They are perhaps offering [benefits] that the independents cannot offer at the present time.
But [the independents] can compete, just by the fact that an independent restaurant does not have to have the same menu all the time. We can bring in local ingredients. We can be at the farm that morning.
But there is a place for everybody. I have visited many of the restaurants that might have been impacted by some new places coming in, and their business is up. The new places are just bringing in more people.
PBN: People are dining out more than ever. Is the industry also employing more people than ever?
VENTURINI: We’re the second-largest employer in Rhode Island behind health care. … We have a 75-page plan for staff training.
We have just begun a skill-gap study with a company called Workforce Partners. … Are the kids ready when they come out of high school? Most people will say no, and I agree. But some of the kids that are in our programs … are ready. I’m partnering with the state Department of Labor and Training on this study. We will have the results within six months. …
In May, we are kicking off a program to talk to Rhode Islanders about how important the industry is from an economic development standpoint. Any company that is looking to move [to Rhode Island] looks at our industry, at something called the Bohemian Index [a ranking of 275 cities’ cultural and arts communities – Providence is 57th], and the restaurant scene is a big part of that.
PBN: As you travel representing the state, what are you hearing and saying about us?
VENTURINI: I tell them we have a jewel of an incubator here, with Johnson & Wales University, for someone who has the dream of having one’s own restaurant. But more important, I tell them about the vast variety of food. It is very, very hard eating Italian food anywhere else! We have such a great number of funky little places, avant-garde spots where [the restaurateur] walks up to the line and then steps over it with fun presentations and food.
I brought in my counterparts from the other New England states and one from Texas a couple of weeks ago. And they wanted Italian food, an easy one. So I brought them to my board member’s place, Siena. It was an amazing night. And we had to try everything. But then came dessert and those doughboys …
PBN: Filled with Nutella …
VENTURINI: Despite how much we had already eaten, we were tearing them from each other! It was amazing. Our friend from Texas was intrigued by the fried dough. He kept saying, “This could work in Texas!” There is nothing better than showing off for people from other states and having no worries about where to take someone, because you know they are going to get the best.
Dining Out with Bruce Newbury can be heard on Talk Radio 920 WHJJ-AM Fridays at 6 p.m. and Saturdays at noon.
