ServSafe is the premier provider of materials and programs specifically for the restaurant industry and is accredited by ANSI and the Conference for Food Protection. For the past 30 years, ServSafe has been an industry leading program dedicated to protecting restaurant professionals, customers, and communities from foodborne illness.
The Wisconsin Restaurant Association Education Foundation’s (WRAEF) mission is to support industry education and training programs. Here in Wisconsin, ServSafe is administered by the WRAEF with 100% of the net proceeds going directly towards workforce development efforts.
ServSafe training keeps customers safe:
ServSafe training is an investment in employees:
The Suite of ServSafe programs include:
We encourage you to consider these training opportunities for yourself and your staff. For more information about these programs go to: wirestaurant.org/servsafe
On occasion the Department of Revenue's Alcohol and Tobacco Enforcement Unit confiscates contraband alcohol beverages. The DOR is authorized to sell the confiscated product to the highest bidder. Many times, bottles sell well below wholesale price.
This sale consists of 1,784 bottles of Taxed Intoxicating Liquor.
Bids for the entire lot will be accepted from either a wholesale permittee or persons licensed to sell wine at retail (Class A or B Liquor License). Items within the lot may NOT be bid on separately.
Sealed bids must be received at 265 W Northland Ave., Appleton, WI not later than February 27, 2023. Bid opening at 9:00 am on February 28th, 2023.
Successful bidder must pick up product by March 17, 2023. Product is located in Madison, WI.
The Wisconsin Restaurant Association (WRA) agrees a discussion is needed regarding the current federal minimum wage. It has been over a decade since it was increased, and those discussions are overdue. The WRA is ready to have a conversation about a balanced way to address wage levels—including preserving the tip credit—in the hospitality industry and the unique impact any change would have on the its employees and restaurant operators.