Members Only Webinars

Recent legislative action(s) in December of 2020 and March of 2021 have made the Federal Employee Retention Credit, originally part of the CARES Act (March of 2020), available to more employers.  Think of the Federal Employee Retention Credit as a grant for your business to spend in whatever manner you desire. This is not a loan, so it does not need to be paid back.

A government review of your recruiting and hiring practices might prove to be enterprise-ending for a business and personally devastating for a manager who violates the labor compliance rules when recruiting and hiring new employees. Here are some resources from NMRA & Fastrack Onboard.

NMRA partner, Jim Hargrove of Shamrock Foods, developed this strategic menu price increase presentation in the wake of all the minimum wage increases that are taking place. This seminar focuses on strategic approaches to dealing with the minimum wage increases without negatively impacting the enterprise.

Webinar with NMRA CEO Carol Wight and NMED Food Program Manager Johnathan Gerhardt discussing the 2018 food code changes and how they will affect you and your food operation.

The mandate for training all employees is April 1, 2019.

This excludes Albuquerque and Bernalillo who are under a different jurisdiction.

The Federal Department of Labor (DOL) is targeting restaurants in NM for audits.
In this webinar for restaurants, we will be speaking to a DOL Wage and Hour Investigator about typical restaurant violations and how to avoid them.

This election year is important because the landscape of our elected officials is drastically changing — think California. Elected officials don’t understand how to manage a bottom line in the restaurant industry. It’s not their business to know. Our goal is to ask you to share our information with those candidates elected folks. We want them to have a better understanding of our industry and what motivates us as employers and community members.

Many restaurants aren’t taking inventory, don’t know their Prime Costs, Net Profit or Break-Even. They have little or no time to train their staff (not just on service but on SALES), and they’re spending lots of money on marketing without R.O.I.   These restaurants may be filling their seats, but wondering why their bank account is not growing. They’re struggling to make payroll and meet rising operating costs.