EXECUTIVE OFFICERS
BOARD OF DIRECTORS
HONORARY MEMBERS
NMRA STAFF
Randy Kenna
by Randy Kenna,
Director of Operations for Rudy's
Country Store and Bar-B-Q
president's perspective
will lead a successful operation and have
happy and long-tenured employees.
A surprising fact is that employees do not
rank money or salary as the main reason
to stay with, or leave, a company. Although
wage or salary is very important, employees
put more value on wanting to feel as if they
are part of a team. They want to feel a sense
of being valued and having their opinions
and ideas heard as well as being involved in
business and operational decisions. These
aspects help build an employee's self-worth
and a belief that they are a valued member
of the team.
There are many things that we can do to
keep our employees happy on a daily basis.
Be creative with their scheduling and
create a time when you can sit down with
your employees and discuss their issues
and, perhaps, some of the issues you are
experiencing with the company.
Always remember that with happy and
valued employees, the overall functioning
of your establishment will be much
smoother and more successful.
Jerry Harrell
Chairman
Double Eagle De Mesilla
Chris Christy
Treasurer
Black Mesa Coffee Company
Fernando Olea
Secretary
Bert's la Taqueria/Bert's Burger Bowl
Bill Focke
Assoc. Vice President
Shamrock Foods
ALBUQUERQUES
Gene Baca,
Bueno Foods
Jorge Brasil,
Laguna Development
Corporation
Chris Christy,
Black Mesa Coffee Co.
Marie Coleman,
Church Street Cafe
Bill Focke,
Shamrock Foods
Pat Hafner,
Outback Steakhouse
Todd Hickam,
Ben E Keith Foods
Randy Kenna,
Rudy’s Country
Store and BBQ
Johnny Riley,
Bowlin Travel Co.
John Szurek,
US Foods
CARLSBAD
Janie Balzano,
Trinity Hotel and Restaurant
LAS CRUCES
Janet Green,
Ex-Officio NM State University
Ed Linderman,
Village Inn/
Applebee’s Grill and Bar
Ashley Springer,
De la Vega’s
Pecan Grill and Brewery
MESILLA
Jerry Harrell,
Double Eagle
Tom Hutchinson,
La Posta
PORTALES
Mark Vigil,
Mark’s Restaurant Catering
Vines Italian Restaurant
SANTA FE
Monique Jacobson,
Ex-Officio Secretary of Tourism
Al Lucero,
Maria’s New Mexican Kitchen
Fernando Olea,
Bert’s La
Taqueria/Bert’s Burger Bowl
Barry Secular,
Cowgirl BBQ
Chris Bryant
Kathy Diaz
Joan Duran
Deborah Gagnon
Florence Jaramillo
Lou McLeod, Emeritus
Tom Martin
Mike Maxwell
Dave Minneman, Emeritus
Steve Paternoster
Juergen Peters, Emeritus
Sharon Richards, Emeritus
Eddie Smithson, Emeritus
Tom Willis
Maurice Zeck, Emeritus
Carol Wight –
Chief Executive Officer
Mary Brown –
Director of Member Services
Russell Garcia –
Alcohol Server Instructor
Victor Martinez –
Certification Coordinator
Victoria Sanchez Martinez –
Development Director
Ashley Novachich –
Communications Specialist
Cynthia Ploen –
Director of Finance
& Administration
Scott Sharot –
Alcohol Server Instructor
Allison Kuper Smith –
Government Affairs Director
Randy Kenna
President
Rudy’s Country Store and BBQ
I hope that everyone had a wonderful, busy
and profitable holiday season!
Many of us used the holiday season to
thank and give something extra to our
employees-if we could. That is a wonderful
thing to do. However, I believe we should
do that year round. I know we all value and
need our wonderful employees. After all,
they are the bloodline and the faces of our
restaurants and industry. There are various
ways that we can do that.
One common thread running through all
of us is the need for structure. If you look
at the most successful organizations in
business today, you will see great structure
for the employees and its operations. It
is important that you have some sort of
“Employee Handbook” that outlines your
mission and standards. This handbook
will vary depending on the scope and size
of your restaurant. Some of the topics that
need to be defined are uniforms, personal
grooming, alcohol certification and sales,
tardiness, absenteeism, communication,
performance
evaluation,
harassment,
employment at will, etc. If you uphold the
standards explained in your handbook, you
4 New Mexico Restaurant Association
