​Ice dams are common in regions that experience cold, snowy winters. An ice dam is a symptom of an abnormally warm roof and can lead to costly water damage if left unaddressed.

They can occur after a heavy snowfall; and as snow melts on a warm roof, water runs downward and refreezes near the roof edge or gutters. Over time, this creates a ridge of ice that blocks proper drainage. As more snow melts, water backs up under shingles and can seep into the building.

If you notice large icicles hanging from the roofline, your building may already be at risk of ice dam damage.

Click the Read More button below for ice dam prevention tips from Society Insurance.

​Congratulations to Tyson and Julia Koput, Owners of TAPHOUSE TWENTY! They were honored at the State Capitol as a "Hometown Hero", nominated by Rep. Nancy VanderMeer, for everything they do for the Tomah community.

We couldn’t be prouder to have them as longtime WRA members.

Beyond running a successful restaurant, the Koputs have gone above and beyond to support the next generation. Between hosting international hockey players and starting the "Big Band Bash", which has raised over $33k for local jazz programs, they are constantly finding ways to show up for their neighbors. Through their events, they give over 100 students the chance to perform and learn real-world skills which embodies the heart of Wisconsin hospitality through community, passion and service.

The National Restaurant Association needs your input to guide their advocacy agenda this year. This year, policymakers will be considering everything from treatment of third-party delivery companies to immigration reform to tariffs. Please take a few moments to fill out the 2026 Advocacy Survey. The survey takes less than 15 minutes to complete and is anonymous.

​While this may be old news to some, there are still many restaurant businesses who qualify for the FICA Tip Credit and have not claimed it. 
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What is the FICA Tip Credit?
As a restaurant operator, you're paying employer FICA taxes on every dollar your staff receives in tips. What you might not know is that the federal government offers a special tax credit exclusively for food and beverage employers that reimburses these costs. 

The FICA Tip Tax Credit allows you to claim the employer-paid portion of Social Security and Medicare taxes on employee-reported tips as a credit against your tax liability. And you can claim this retroactively for the past three tax years!

You can only amend your tax return up to 3 years of taxes if you have not been taking the FICA Tip Tax Credit.  As soon as 2025 ends, you will lose one tax year of tax credit that you could have collected. We heard from a WRA member who got back $82K from this opportunity.

Help is Available From WRA's Partner Adesso 
The Wisconsin Restaurant Association has partnered with Adesso, specialists in restaurant tax credits, to help you navigate this often-overlooked opportunity. Their experts work directly with you throughout the entire process, handling the documentation and filing to maximize your refund. 
 
Check to See If You Qualify
It's definitely worth double checking that your business is taking advantage of this tax credit—before the year is over and before tax preparers get super busy with tax time. 

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 859 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 may be sent via email with subject “SEALED BID” to [email protected]. Bids may also be mailed to S.A. Erin Dorn at 819 N. 6th St., Room 408, Milwaukee, WI 53203 no later than January 23, 2026. 

Bid opening at 9:00 am on January 27th, 2026.
Successful bidder must pick up product in Madison by February 13, 2026.

To the folks who make Wisconsin taste like home,

​As my role as Chair of the Wisconsin Restaurant Association comes to an end, I’ve been reflecting on what an energizing, meaningful year it’s been. Our industry saw big challenges and big wins, and I’m grateful I got to spend it working alongside so many passionate people who care deeply about Wisconsin hospitality.

We focused on strengthening relationships, reinforced our organizational foundation, and laid important groundwork to enhance the member benefits and services that support operators every day.

Through task forces, committee work, and a whole lot of thoughtful conversation and action, our association took important steps to ensure we’re positioned for long-term stability and impact.

This year was also full of connection. From the Wisconsin Food & Hospitality Expo and the Women in Hospitality Conference to Cheers to Hospitality, Restaurant Road Shows, fundraisers, and gatherings with lawmakers, I was reminded how powerful our industry is when we come together—operators, partners, educators, and legislators united around a shared mission.

Throughout the year at the Capitol—whether testifying or showing up alongside our incredible WRA team—I saw how much our voice matters. The WRA shows up, speaks up, and helps shape policy that strengthens Wisconsin restaurants. Being part of that work has been an honor and will continue to be a big part of how I show up for our industry.

To the WRA team, Board of Directors, and every member grinding every day to keep this industry moving—thank you. Your honesty, resilience, and commitment inspire me.

I’m passing the gavel into strong, capable hands, and I’ll continue supporting our industry at both the state and now the national level through my new role on the National Restaurant Association Board of Directors. Together, we’ll keep lifting our industry, shaping policy, and creating opportunities for those who will come after us.
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Thank you for an unforgettable year.
Erin Vranas
2025 WRA Chair of the Board

​The Treasury Department and the Internal Revenue Service (IRS) recently released new guidance for individual taxpayers who can claim the newly enacted federal income tax deductions for qualified tips or qualified overtime compensation for tax year 2025. 

Crucially, the guidance (Notice 2025-69) illustrates how workers can determine the deduction amount without receiving a separate accounting from their employer on tax return forms such as Form W-2, Wage and Tax Statement, or a Form 1099. The IRS published the guidance because the agency is not adding the tip and overtime premium pay deductions to the 2025 versions of employer-provided Form W-2; Form 1099-NEC, Nonemployee Compensation; Form 1099-MISC, Miscellaneous Information; or Form 1099-K, Payment Card and Third Party Network Transactions.

Employees may see new tax forms, as the IRS is updating individual income tax forms and instructions for taxpayers for tax year 2025 (such as a new Form 1040, Schedule 1-A, Additional Deductions).

No Tax on Tips
For the tip deduction, the IRS reiterates that pre-existing federal labor law already defines what a tip is and that only voluntary tips given at the sole discretion of the customer are eligible for the tax deduction. The Fair Labor Standards Act, or FLSA, clearly makes the distinction between a tip and a mandatory service charge added to a bill. The new tax law that established the individual income deduction for tips did not change anything related to the distinctions that FLSA makes between tips and mandatory service charges.

Additionally, the IRS says the law’s restriction on “specified service trade or business” (SSTBs) taking the deduction will not be in place for the 2025 or 2026 tax years. This could allow musical performers working in a restaurant or hotel to take the deduction before the SSTB restriction comes into effect.

No Tax on Overtime Premium Pay
The Treasury Department and the IRS acknowledged that employers manage different types of earnings statements and pay stubs, and employers provide overtime compensation in a variety of ways (such as combining State-required and FLSA-required overtime). For example, California law requires employers to pay premium pay when an employee works over 8 hours/day – this overtime would not be eligible for the deduction since the federal tax law relies on the FMLA standard definition for overtime premium pay.

• The IRS is now advising individuals to use the amounts reported as overtime compensation on earnings statements, pay stubs, and other documentation provided by payors to calculate the FLSA Overtime Premium for 2025.
• Individuals must maintain copies of any documents they rely on in accordance with IRS recordkeeping requirements.

How to Calculate Overtime Premium Pay Eligible for Deduction – Examples from the IRS

• Andrew works overtime during 2025, and he receives a payroll statement from his employer that shows $5,000 as the “overtime premium” that he was paid during 2025. Andrew may include $5,000 (the FLSA overtime premium) to determine the amount of qualified overtime compensation received in tax year 2025.

• Assume the same facts as in the first example except that Andrew’s payroll statement shows a total “overtime” amount of $15,000, which is the total amount Andrew was paid for working overtime (the FLSA overtime premium combined with the portion of his regular wages). Andrew may include the $5,000 FLSA overtime premium, computed by dividing $15,000 by 3 in determining the amount of qualified overtime compensation for 2025.
• Brad’s employer has a practice of paying overtime at a rate of two times an employee’s regular rate of pay, and Brad was paid $20,000 in overtime pay during 2025. Brad’s last pay stub for 2025 shows “overtime” of $20,000 paid in 2025. For purposes of determining the amount of qualified overtime compensation received in tax year 2025, Brad may include $5,000 ($20,000 divided by 4).

Learn more about how No Tax on Tips will make an impact on your workforce at a National Restaurant Association tax webinar on December 4.

*This update should not be considered tax, legal, or accounting advice and every restaurant operator and employee should work with their own tax professional before acting on these deductions, credits, or other tax decisions.*

The National Restaurant Association’s 2026 What’s Hot Culinary Forecast offers a sneak peek into the flavors and creative food items that will soon hit menus everywhere.

Operators seeking to satisfy customers who are craving comfort, hungry for adventure, and looking for value and quality, will find the answers they need in our new report. The report offers a deep dive into the trends and preferences consumers will want to explore.
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Top 10 Overall Trends for 2026

1. Local sourcing – Restaurants are deepening community ties by featuring ingredients from nearby farms and producers, emphasizing freshness, and sustainability.
2. Comfort foods – Familiar classics like soups, stews and burgers offer diners a sense of nostalgia and emotional connection.
3. Value menus and options – Operators are balancing creativity and cost by delivering satisfying meals that remain affordable for price-conscious diners.
4. Smashed burgers – Blending retro appeal with customizable, high-flavor twists; this diner staple has reemerged as a social-media favorite.
5. Clear menu labeling, icons, and cues – Simple visual indicators help diners make quick, informed choices about ingredients, calories and sustainability.
6. Allergen-friendly menus – Restaurants are expanding inclusive options for guests with dietary restrictions, from gluten-free items to nut- and dairy-free dishes.
7. Global comfort foods – Chefs are reinterpreting homestyle dishes from around the world, blending authenticity with local influence.
8. “Cleaner” recipes with fewer additives and dyes – Consumers are prioritizing ingredient transparency, inspiring operators to include simpler, less-processed options.
9. Proteins as add-ons – From smoothie bowls to pancakes, protein is becoming a customizable boost for both taste and nutrition.
10. Compostable and reusable packaging – Eco-friendly materials are replacing single-use plastics as restaurants reduce waste and improve sustainabilit

​What are the opportunities and challenges that will shape the restaurant industry in 2026? Please take a few minutes to provide your input as part of the National Restaurant Association's annual Restaurant Business Conditions Survey.

Your participation is critical! This vital information will be used to show policy makers how current business conditions are impacting the restaurant industry.

How the IRS is going to implement the tax deductions is quickly unfolding. There are now guidelines for which employees are eligible, a better understanding of how tip reporting could be impacted, and if the IRS is going to change withholding tables in 2026.

The National Restaurant Association held a one-hour webinar on October 15, where they unpacked the new IRS rules on No Tax on Tips and No Tax on Overtime.
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The recording of this webinar is available for Free.

Recently, the National Restaurant Association released the 2025 Restaurant Operations Data Abstract. Based on financial and operational data from more than 900 restaurants, the report includes a range of insights across key cost centers. These include food and beverage costs, salaries and wages, occupancy, utilities, marketing, and general operating expenses.  
 
The report is a valuable tool to help operators identify potential financial risks, sharpen performance strategies, and better understand how similar types of businesses are navigating today’s economic environment. It presents results by average check size, annual sales volume, restaurant location, and community size to provide a more tailored view of performance across different types of businesses operating throughout the United States. 

Operators can use this report to: 

• Compare performance with similar businesses by check size, sales volume, location, and community size 
• Identify financial risks and areas for cost control 
• Strengthen business strategies in today’s economic environment  

 
Key findings from the report include: 

• Full-service restaurants reported a median income before taxes of 2.8 percent of sales while limited-service restaurants reported a median income before taxes of 4.0 percent 
• Prime costs including food, beverage, and labor were a median of 65 cents of every sales dollar in the limited-service segment 
• Labor remains the largest single operating expense, with payroll and benefits representing a median of 36.5 percent of sales in the full-service segment 

 
The Abstract also includes the popular “Analyze Your Operation” worksheet, which allows users to compare their own income and expense figures against the data in the report. The tool helps operators identify emerging trends and make proactive adjustments. 
 
The 2025 Restaurant Operations Data Abstract is $99 for WRA restaurateur members and $199 for non-members. WRA restaurateur members wishing to access the report at the discounted rate, need to log into the National Restaurant Association Store. There’s a login link in the bar at the top. If you experience difficulties accessing the discounted rate, email [email protected] to request to be linked to your company's membership record. Download the webinar and receive 25% discount promo code.