Michigan Restaurant & Lodging Association

Michigan Restaurant & Lodging Association The MRLA exists to enhance and nurture the growth and development of Michigan's hospitality industry

The Michigan Restaurant & Lodging Association (MRLA) is the recognized leader of Michigan's hospitality industry, providing essential services to its members. The Michigan Restaurant Association was originally founded in 1921 to serve, enhance and nurture the growth and development of Michigan's food service industry. In 2018, the MRA expanded its reach to become the Michigan Restaurant & Lodging

Association to advance the entire hospitality industry. The restaurant and lodging industries play an integral role in Michigan’s economy, employing nearly 600,000 Michiganders and generating $40 billion in revenue statewide.

In hospitality, every day brings new opportunities — and new risks. 🚨 That's why having the right insurance agent who un...
06/01/2026

In hospitality, every day brings new opportunities — and new risks. 🚨 That's why having the right insurance agent who understands the industry, anticipates challenges, and provides support when it matters most can make all the difference.

Read more from Nolan Kamer of Farm Bureau Insurance (Kamer Agency) on the MRLA Blog: https://bit.ly/4nVEyfe

🍔 The story of Wicked Sister is one of experimentation, deliciousness, and community. From "accidental" classics like Co...
05/28/2026

🍔 The story of Wicked Sister is one of experimentation, deliciousness, and community. From "accidental" classics like Construction Dip to fundraisers for youth sports, The Wicked Sister is a fixture in Sault Ste. Marie for all the right reasons.

Read more in the MRLA Blog: https://bit.ly/42Ye3w7

Team MRLA honors and remembers all who served on this Memorial Day. 🇺🇸
05/25/2026

Team MRLA honors and remembers all who served on this Memorial Day. 🇺🇸

Today's 91-16 passage of Senate Bill 304 is a decisive win for the restaurants, hotels, and workers on Mackinac Island w...
05/21/2026

Today's 91-16 passage of Senate Bill 304 is a decisive win for the restaurants, hotels, and workers on Mackinac Island whose livelihoods depend on visitors being able to get there affordably. When a single out-of-state company controls every boat to one of Michigan's most iconic destinations and uses that leverage to threaten service disruptions, the state has both the right and the obligation to act. Today, it did.

The MRLA engaged on this issue because our members' survival shouldn't be subject to the whims of a monopoly. We're grateful the Legislature responded with the urgency this situation demands.

On Tuesday, June 9, the Northern Michigan WIHL Chapter is hosting a volunteer day at the Cherryland Humane Society in Tr...
05/19/2026

On Tuesday, June 9, the Northern Michigan WIHL Chapter is hosting a volunteer day at the Cherryland Humane Society in Traverse City! The group will help with tasks around the shelter and wrap up the day by spending time with adoptable animals. 🐾

T-shirts are included in the ticket price and will be available for pickup at the event.

Register today: https://bit.ly/4uVGian

Michigan's restaurant operators are facing stronger economic pressure than the national average, according to MRLA's lat...
05/19/2026

Michigan's restaurant operators are facing stronger economic pressure than the national average, according to MRLA's latest Restaurant Operator Survey.

Despite the challenges, Michigan operators continue to show long-term confidence in the state's hospitality sector, investing and hiring at rates that exceed national trends while navigating continued demand and cost pressures.

➡️ Read the full report: https://www.mrla.org/news-economic-pressure.html

Join the MRLA in New Buffalo for a FREE hospitality industry mixer! Connect with fellow industry leaders, learn about MR...
05/18/2026

Join the MRLA in New Buffalo for a FREE hospitality industry mixer! Connect with fellow industry leaders, learn about MRLA resources, discuss upcoming challenges and opportunities, and enjoy some coffee with peers. ☕

🗓️ Monday, June 22, 2026
⏰ 10am - 12pm
📍Brewster's Italian Cafe in New Buffalo
🔗 https://bit.ly/3Pm0CTe

This event is open to any owners, operators, or leaders in the industry regardless of membership status. Invite your friends in the industry, too! Team MRLA simply asks that you make sure you register everyone who will be attending. See you there!

This week, the American Hotel & Lodging Association - AHLA brought together hoteliers in Washington D.C. for their annu...
05/14/2026

This week, the American Hotel & Lodging Association - AHLA brought together hoteliers in Washington D.C. for their annual Hotels on the Hill advocacy event. 🏛️

Hospitality leaders and MRLA Board members joined AHLA members from across the country to meet with Michigan Members of Congress. From tax policy to labor, attendees made an impact by sharing the issues most impacting their businesses, guests and the great people who work in the industry.

Ask the Experts! ⚖️ For hospitality businesses, flexible staffing models are often a classic move - but it can also be a...
05/13/2026

Ask the Experts! ⚖️ For hospitality businesses, flexible staffing models are often a classic move - but it can also be a costly move if independent contractors are misclassified. Experts from Fahey Schultz Burzych Rhodes point out what to know about independent contractors.

Learn more about what to avoid in The MRLA Blog: https://bit.ly/4dih9zE

🎙️ NEW EPISODE ALERT🎬 We're Going to Netflix🎧 Listen at https://bit.ly/4u0rHKX Salad stuffed into a baguette is apparent...
05/08/2026

🎙️ NEW EPISODE ALERT
🎬 We're Going to Netflix
🎧 Listen at https://bit.ly/4u0rHKX

Salad stuffed into a baguette is apparently the hottest thing in food right now, Mackinac Island's ferry system is under attack, and a proposed $4 billion service tax in Lansing has us paying very close attention. But honestly? You should listen in for the interview. Chef Andrew Sargent, winner of Netflix's Next Gen Chef, trained under Daniel Boulud at the eponymous Daniel before running day-to-day kitchen operations at Thomas Keller's three Michelin-starred Per Se — and he joins the pod to deliver one of our best conversations yet. Craft, pressure, mentorship, and why putting your personality on a plate is frankly a little self-indulgent. His words, not ours. We agree completely.

Presented by Fahey, Schultz, Burzych, Rhodes PLDC.

Address

Lansing, MI

Opening Hours

Monday 8:30am - 5pm
Tuesday 8:30am - 5pm
Wednesday 8:30am - 5pm
Thursday 8:30am - 5pm
Friday 8:30am - 5pm

Telephone

+18009689668

Website

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