ARHA Now Vol. 7 Issue #1

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THE OFFICIAL MAGAZINE OF THE ALABAMA RESTAURANT & HOSPITALITY ASSOCIATION

2018 ProStart® CARLE PLACE, NY PERMIT NO 35

STUDENT INVITATIONAL

PAID

PRSRT STD US POSTAGE

VOLUME 7 ISSUE #1

Tuesday, 17, 2017Â 2018 COMING INOctober OCTOBER Robert Trent Jones at Oxmoor Valley BIRMINGHAM, ALABAMA Birmingham, alabama Proceeds to Benefit the Alabama Restaurant & Hospitality Foundation

For more info, contact Rebecca Stovall at 334.244.1320 or rebecca@arhaonline.com

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INSIDE. 2018 PROSTART STUDENT INVITATIONAL RECAP

ARHANOW THE OFFICIAL MAGAZINE OF THE ALABAMA RESTAURANT & HOSPITALITY ASSOCIATION

phone: 334.244.1320 fax: 334.244.9800 3 S. Jackson Street Montgomery, AL 36104 www.arhaonline.com

FROM THE PRESIDENT

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CHAPTER REJUVENATION

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ARHA BOARD OF DIRECTORS

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2018 CULINARY FORECAST

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WELCOME NEW MEMBERS

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2018 PROSTART COMPETITION RECAP

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2018 ALABAMA TOURISM LEGISLATIVE BASH

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2018 ARHA LEGISLATIVE DAY RECAP

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Director of Communications

ARHA HAPPENINGS

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REBECCA STOVALL

LEGAL BRIEF: A LOOK AT THE DUTIES OF A

MINDY HANAN President & CEO

ALISON INGLE

Director of Administration & Special Events

PREMISES OWNER TO PRESERVE

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2018 JAMES BEARD SEMIFINALISTS FROM AL

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SHEA PERKINS Senior Director of Membership

MARLEE WINN Director of Grassroots & Chapter Development

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from the

PRESIDENT 2018 is well underway, and things are hopping at ARHA. The year started off with a bang! Since this is an election year, the Legislature came in early January and we have been busy ever since.

MINDY HANAN President & CEO, ARHA

ARHA has had several big wins at the Legislature and expects a few more before the session is over. We had a great Legislative Day in January as well as a very successful Legislative Bash with the Alabama Tourism Partnership.

In February, we held our Annual ProStart competition the highlights of the program are featured in this issue of the magazine. We are excited about the continued development of our partnership with the culinary and hospitality programs of our high schools throughout the state. Chef Jessica Henry has joined ARHA as the Director of our ProStart Programs and is doing a great job helping to develop the future workforce of our industry. Thank you to all those who gave their time to make this program a true success.

This is an exciting time for the Association! After several years of diligent work to improve the Association’s financial position and tackling aggressive financial goals, we are in a position to expand our staff and increase our engagement in the field throughout the State of Alabama.

I am pleased to announce that Marlee Winn has joined our team as the Director of Chapter and Grassroots Development and Shea Perkins has been promoted to Senior Director of Membership. Marlee and Shea will be focusing on strengthening our chapter structure.

It is important that the industry work together because each one of us can do our part, but together we make a difference. Strengthening our chapters is a key component of increasing our political strength along with the ability to develop our workforce. Please look for a call or visit from them as they travel the state. We need your involvement to ensure our success.

We are excited to announce our newest membership benefit with Cintas. ARHA members can receive up to a 30% discount on uniforms, supplies, and much more. Contact Donny Wheeler at 205.394.1413 for more information.

Thank you for your continued support of the ARHA. Please let us know how we can be of service to you.

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ARHA PLANS TO FOCUS ON CHAPTER REJUVENATION Local chapters give members a platform to share ideas, network, and learn about issues at the localized level. Chapters also provide professional development and cost-saving member benefits, such as access to workers’ compensation, health insurance, card processing solutions and more.

The Alabama Restaurant & Hospitality Association (ARHA) currently has six active chapters across the state including Auburn/Opelika, Wiregrass, Mobile, Baldwin County, Montgomery and Tuscaloosa.

Expanding our local efforts is a necessity in order for ARHA to grow its membership and have more impact regarding state and local advocacy. ARHA recently made changes to its infrastructure in order to specifically focus on grassroots and working to form new chapters in other areas of the state.

SHEA PERKINS PROMOTED TO SR. DIRECTOR OF MEMBERSHIP We are pleased to announce the promotion of Shea Perkins as ARHA’s new Senior Director of Membership.

Shea joined the Association in 2013 and has served as ARHA’s Director of Membership for the past five years.

Prior to joining ARHA, Shea was an account executive at Xerox. She received a Bachelor of Arts in Communications and Information Sciences from the University of Alabama and is a member of the Junior League of Montgomery and Alabama Council of Association Executives.

MARLEE WINN JOINS ARHA AS DIRECTOR OF GRASSROOTS & CHAPTER DEVELOPMENT ARHA is proud to welcome Marlee Winn as Director of Grassroots & Chapter Development.

A native of Montgomery, Marlee graduated from the University of Alabama in 2013 with a Bachelor of Science in Biology. She went on to work in accounting and marketing in Birmingham before moving back to Montgomery in 2017.

We are sure that Marlee will be a valuable asset to ARHA.

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Alabama Restaurant and Hospitality Association

BOARD OF DIRECTORS OFFICERS Chairman

Hans van der Reijden The Hotel at Auburn University, Auburn

Chairman-Elect

Eric Duggan Eastside Grille, Montgomery

Treasurer

Toby Wilson Wilson Hospitality Management Company, Tuscaloosa

Secretary

Bob Omainsky Fried Stewed & Nude​, Mobile

Immediate Past Chairman Tony Smith

LongHorn Steakhouse, Birmingham President/CEO

Mindy Hanan ARHA, Montgomery

BOARD MEMBERS RESTAURANTS Brandon Cain - Roots & Revelry David Conklin - Firehouse Subs Peter D’Andrea - Wind Creek Kim DiGilarmo - Carrabba’s Italian Grill Bryan Harsany - Cosmos Cynthia Shea Hart - Cyn Shea’s Stacie Knight - Cooper Restaurants Will Meacham - Midtown Pizza Kitchen Van Sykes - Bob Sykes BBQ ​H OTELS Kent Blackinton - Renaissance Riverview Plaza Larry Bowser - Shoals Marriott Sharon Del Mar - Poarch Creek Indians Andrew Dorough - Westin Huntsville Thomas Hoffman - The Grand Bohemian Penny Groux - The Perdido Beach Resort Craig Hillyard - Renaissance Montgomery Nanda Patel - Holiday Inn Gadsden Todd Scholl - The Hotel at Auburn University Rick Smith - Renaissance Ross Bridge Matt Sterley - Hyatt - Wynfrey Hotel Chris Townsley - Birmingham Marriott TOURISM David Clark - Mobile CVB Sara Hamlin - Birmingham CVB Tami Reist - AL Mountain Lakes

ADVISORY COUNCIL Christina Almanza - Buffalo Rock Bob Baumhower - Aloha Hospitality Mike Bertani - S&D Coffee Bryan Caldwell - Heartland Yancy Carpenter - Sysco Bob Crawford - United-Johnson Brothers Patti Culp - Alabama Travel Council Nick Hartmann - Alabama Power Matt Hood - Hotel Capstone Paul Hufstedler - US Foods Paul Humphries - Billy’s Bar & Grill Elizabeth Kanter - Carr Allison Amber Lamote - Sculpture Hospitality George Lane - Wood Fruitticher Bill Lloyd - 301 Bistro Joseph Mitchell - Jefferson State Community College Alvin Niuh - University of Alabama Eric Oden - Auto-Chlor ​Alan Patel - Comfort Inn Homewood Mike Powell - Chester’s Fried Chicken Wayne Reaves - Manna Enterprises James Robinson - Spire Energy Robert Smith - Alabama Power Gil Stiff - TSC Associates Clayton Taylor - Alabama Insurance Exchange Brandt Tucker - Proud Willie’s Wings & Stuff

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2018 CULINARY FORECAST

TOP 10 FOOD TRENDS 1. New cuts of meat 2. House-made condiments

3. Street foodinspired dishes 4. Ethnic-inspired breakfast items

5. Sustainable seafood 6. Healthful kids’ meals

7. Vegetable carb substitutes 8. Uncommon herbs

9. Authentic ethnic cuisine 10. Ethnic spices

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WELCOME. New Members RESTAURANT 88 Buffet

Huntsville, AL

Avenue Pub

Tuscaloosa, AL

Blu Chop House

Gadsden, AL

Carpe Diem

Mobile, AL

Central Mesa

Tuscaloosa, AL

Cobalt & GT’s By the Bay

Orange Beach, AL

Dotson’s Burger Spot

Tuscaloosa, AL

Flora’s Table

Heflin, AL

Hook’s BBQ

Enterprise, AL

Legacy Pizza Alabama, LLC

Suwanee, GA

Maggie Meyers Irish Pub

Huntsville, AL

Margarita Loca Bar Grill, LLC

Gulf Shores, AL

Pizza Hut

17 locations

Roots & Revelry

Birmingham, AL

SRC Restaurants dba SALT

Gulf Shores, AL

Blu Chop House, Gadsden

Subway Development of S AL & SW GA Andalusia, AL The Brick Bar and Grill

Guntersville, AL

Top Thai Inc.

Dothan, AL

Wilhagan’s Grille & Tap Room

Tuscaloosa, AL

LODGING Country Inn & Suites

Montgomery, AL

Embassy Suites Tuscaloosa

Tuscaloosa, AL

Grand Bohemian Hotel, Mountain Brook

Grand Bohemian Hotel Mountain Brook Birmingham, AL Redmont Hotel

Birmingham, AL

Rodeway Inn

Montgomery, AL

ALLIED Agilysys, Inc.

Alpharetta, GA

Earthborn Studios Inc.

Leeds, AL

Executive Hospitality Recruitment, LLC Orange Beach, AL Lyft

San Francisco, CA

Patrice & Associates

Tuscaloosa, AL

Starnes Davis Florie LLP

Mobile, AL

Lyft

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COMPETITION RECAP. 2018

JEFFERSON STATE COMMUNITY COLLEGE | BIRMINGHAM, AL | FEBRUARY 3, 2018 Albertville High School Calhoun County Career Academy Decatur High School Decatur High School Fort Payne High School Holtville High School Huntsville Center for Technology

Moody High School Opelika High School Pelham High School Shelby County CTEC South Baldwin Center for Technology

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ALBERTVILLE HIGH SCHOOL 1st Place Culinary Team

2018 WINNERS: CULINARY: 1st Place: Albertville High School 2nd Place: Pelham High School 3rd Place: Huntsville Career Tech MANAGEMENT: 1st Place: Moody High School 2nd Place: Calhoun County 3rd Place: South Baldwin Team A

MOODY HIGH SCHOOL 1st Place Management Team

Eighteen teams representing eleven high school hospitality and culinary programs from across Alabama met in Birmingham on February 3rd for the annual Alabama ProStart® Student Invitational.

Hosted by the Alabama Restaurant and Hospitality Association Foundation (ARHAF), the competition took place at the Jefferson State Community College Culinary & Hospitality Institute in Birmingham.

“ProStart students represent the future of the restaurant and hospitality industry,” said Mindy Hanan, Alabama Restaurant and Hospitality Association President and CEO. “This Competition is an incredible opportunity for those students to demonstrate the skills they’ve learned through the ProStart program, and their passion for this industry. We are excited to see the results from countless hours of preparation throughout the school year.”

ProStart is a high school program that gives students interested in foodservice careers a head start by teaching culinary techniques and management skills through an industry-driven curriculum. Upon successful completion of the

ProStart Program, students receive an industryrecognized certificate, and employers get wellprepared, enthusiastic employees.

The Alabama ProStart Student Invitational showcases the culinary and management talents of Alabama’s top ProStart students from high schools across the state. Students compete in teams of four in culinary and management events and are judged by industry professionals and experts.

The top winners in both the culinary and management events were crowned state champions and awarded multiple scholarships. The winning teams also advance to compete at the National ProStart Invitational, April 2018 in Rhode Island where more than $1 Million in scholarships will be awarded.

This year’s competition had 12 culinary teams and 6 management teams.

For more information about ProStart, contact ARHA at 334.244.1320, visit arhaonline.com/ prostart, or find us on social media.

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PELHAM HIGH SCHOOL 2nd Place Culinary Team

HUNTSVILLE CAREER TECH 3rd Place Culinary Team

CALHOUN COUNTY 2nd Place Management Team

SOUTH BALDWIN - TEAM A 3rd Place Managment Team

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For a quote, call Rebecca at 334.244.1320.

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2018 Legislative Tourism Bash ALABAMA TOURISM PARTNERSHIP

On February 28, the Alabama Restaurant & Hospitality Association participated in the annual Alabama Tourism Partnership’s Legislative Bash, a food focused event that is marked on the calendar of every Alabama Legislator. Guests enjoyed a reception featuring some of Alabama’s finest food and beverages and had the opportunity to discuss with lawmakers the impact of the restaurant, lodging and tourism industry in our state. The Bash event is put on by the Alabama Tourism Partnership which includes the Alabama Association of Destination Marketing Organizations, Alabama Conservation & Natural Resources, Alabama Department of Tourism, Alabama Restaurant and Hospitality Association, and the Alabama Travel Council.

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Serving the unique health care needs of small employer members.

UnitedHealthcare works with the National Restaurant Association (NRA) and the Alabama Restaurant & Hospitality Association (ARHA) in a strategic alliance, offering exclusive health care pricing and solutions for NRA/ARHA small employer members.

3 ways NRA/ARHA small employer members can access UnitedHealthcare’s exclusive offerings: 1 For small businesses with 2-99 employees: New Restaurant

& Hospitality Association Benefit Trust option for fully insured hospitality groups.

2 For small businesses with 51 or more employees: Up to a

5 percent discount on manual medical rates for fully insured groups.

3 For small businesses of all sizes: Up to a 5 percent discount on

specialty benefits products (dental, vision, life, disability, accident and critical illness) for fully insured groups — in addition to all other discounts including bundling benefits programs.

New Restaurant & Hospitality Association Benefit Trust option for small employers.

The new Restaurant & Hospitality Association Benefit Trust is now available to quote as an option for NRA/ARHA hospitality member groups. The RH Association Benefit Trust is a new health benefits solution insured and serviced by UnitedHealthcare and focused on small employers with 2-99 eligible employees. This solution can offer NRA/ARHA members some of the same advantages of large employers regarding more health plan designs for product and potential pricing flexibility. Available nationally, the new RH Association Benefit Trust features a product portfolio with more than 120 health plan designs. It is just one more way for hospitality businesses to access UnitedHealthcare’s solutions for NRA/ARHA members.

Contact Amy Hathaway at amy_hathaway@uhc.com for more information on the hospitality associations alliance program.

Contact your broker or UnitedHealthcare representative to get a UnitedHealthcare quote.

Some restrictions and exclusions apply. Discounts are available only to members of the National Restaurant Association and its state restaurant association partners; and may vary by location and group size. The Restaurant & Hospitality Association Benefit Trust is not available in Minnesota, New York or Vermont.

Insurance coverage provided by or through UnitedHealthcare Insurance Company, UnitedHealthcare Insurance Company of Illinois, Inc. or their affiliates. Administrative services provided by United HealthCare Services, Inc. or their affiliates. Health Plan coverage provided by or through UnitedHealthcare of Alabama, Inc. Facebook.com/UnitedHealthcare D30341 1/18

Twitter.com/UHC

©2018 United HealthCare Services, Inc.

Instagram.com/UnitedHealthcare

YouTube.com/UnitedHealthcare

Visit uhctogether.com/arha.

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LEGISLATIVE DAY

2018

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n Tuesday, January 30, the Alabama Restaurant & Hospitality Association (ARHA) held its 2018 Legislative Day in Montgomery.

Approximately 50 members and guests attended a luncheon that included a briefing of ARHA activities, governmental affairs and more.

ARHA hosted a luncheon to address important legislative bills that impact our industry and a preview of what to expect in this year’s elections.

Speakers included ARHA lobbyist Jeff Miller of Miller Development, Representative Arnold Mooney, Montgomery area political radio talkshow host Baron Coleman, Shannon Mead of the National Restaurant Association and Kelley Gillikan with the Alabama Department of Revenue.

Following the meeting, attendees were invited to visit the Statehouse to watch the legislative session in process and advocate for our industry and the jobs we create.

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ARHA Happenings

The Birmingham Kitchen Cabinet held its Restaurants Give Back event in December at the Birmingham Police Department. Eleven restaurants helped serve over 150 police officers and administrative staff at the event.

Congratulations to ARHA member David Bancroft, owner of Acre restaurant in Auburn, for winning the Iron Chef Showdown on the Food Network.

The Birmingham Kitchen Cabinet’s December meeting was held at The Southern Kitchen & Bar. The guest speaker was newly elected Mayor Randall Woodfin.

ARHA’s Tuscaloosa Chapter had a great turnout at their monthly February meeting held at FIVE restaurant.

Guests learned about the impact of the Tuscaloosa County Park & Recreation Authority.

Willie Brown, longtime Wintzell’s employee and “a true icon” of the Mobile area passed away at age 70 this past December. He shucked oysters at the Dauphin Street location for 47 years and was named ARHA’s Restaurant Employee of the Year at the 2013 Stars of the Industry Awards.

ARHA’s Montgomery chapter held their February chapter meeting at Midtown Pizza Kitchen. Thank you to Montgomery Water Works for a very informative presentation regarding grease traps.

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LEGAL

LEGAL BRIEF: A LOOK AT THE DUTIES OF A PREMISES OWNER TO PRESERVE

BY SCOTT D. STEVENS, PARTNER – STARNES DAVIS FLORIE LLP

S

o, you caught a slip-and-fall accident on camera – do you need to save the video? In certain circumstances, the law may require a premises owner or operator to preserve recordings of such incidents. The failure to do so may give rise to legal consequences. Due to the variety of technology available for surveillance systems, some recordings may be erased automatically or may not be in the immediate control of the actual premises owner; so, it is important to understand not only your preservation obligations, but also how your particular system works.

WHEN DOES A PREMISES OWNER HAVE A DUTY TO PRESERVE? Alabama courts have rejected the idea that a duty to preserve video arises merely because an injury occurred on the premises. In the case of Russell v. E. Alabama Health Care Auth., 192 So.3d 1170 (Ala. Civ. App. 2015) the Court stated: “[T]his court is not aware of any authority requiring a property owner to preserve video-surveillance recordings simply because an invitee suffered an injury on its premises and the property owner rendered assistance to the invitee.” However, such a duty may arise when preservation is requested by a claimant or when litigation is otherwise “reasonably foreseeable.”

WHEN IS LITIGATION “REASONABLY FORESEEABLE”?

Unfortunately, the question of whether litigation is “reasonably foreseeable” is not always apparent, and courts may consider a variety of factors in making that determination. Some courts have held that submitting

a claim to an insurance carrier or filling out an incident report may indicate that a premises owner believed litigation was reasonably foreseeable. However, taking these steps alone may not be enough to trigger a preservation duty, particularly if there is testimony that the premises owner did not reasonably anticipate litigation at the time the claim was reported or the incident report was completed. If a customer involved in an accident indicates that she is fine and needs no medical treatment, then it is less likely that a Court would find that litigation was “reasonably foreseeable” so as to give rise to a duty to preserve. To the contrary, if an individual falls and states that she is going to “own this place” (it happens often), then you should assume litigation is likely and err on the side of preservation.

CONSEQUENCES OF FAILING TO PRESERVE If a business owner fails to preserve video that it should have preserved it may expose itself to liability under a legal concept known as spoliation. Courts may impose a broad variety of sanctions for spoliation, but most commonly will provide an “adverse inference” instruction to the jury (i.e. an inference that the evidence would have been unfavorable to the party responsible for its destruction). Courts may also order the responsible party to pay attorney’s fees and costs and may also enter a default judgment against the responsible party.

WHAT TYPE AND HOW MUCH SURVEILLANCE FOOTAGE SHOULD BE PRESERVED? Generally, a premises owner should consider preserving footage both before and following an

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incident, as simply capturing “the incident” may not be sufficient. In fact, some courts have found that a spoliation adverse inference was warranted when a store actually retained footage of a fall but discarded footage that may have depicted how long the hazardous substance was present before the fall. Moreover, it may at times be reasonable to preserve footage of surrounding areas (outside of the actual accident site) to record other relevant circumstances that precipitate an accident.

In short, the “fallback” rule on preservation should be one of reasonableness, focusing on preserving footage that a reasonable person would deem relevant to the incident. Of course, preserving surveillance footage from surrounding areas may also be helpful for premises owners in later refreshing the recollection of store employees, or identifying potential witnesses.

PRACTICAL CONSIDERATIONS IN PRESERVING SURVEILLANCE FOOTAGE A. LITIGATION HOLD Once the duty to preserve evidence arises, a premises owner should immediately suspend any routine document destruction policy and implement a “litigation

hold” to ensure that the owner preserves all relevant evidence, including relevant surveillance footage.

B. UNDERSTAND HOW SYSTEM OPERATES Premises owners must also understand how their video surveillance systems operate, including how often the system “resets” and the accuracy of the time on the video.

A business owner who is not “on site” should make it a practice to review copies of saved recordings to ensure that the appropriate footage has been properly captured and preserved by the “on site” personnel.

C. EDUCATE STAFF/EMPLOYEES Regardless of the policies implemented, premises owners should educate their employees and staff on those policies and take the appropriate steps to ensure that employees follow them. An owner’s failure to follow its own internal policies may suggest a culpable state of mind sufficient to warrant sanctions as well. Of course, if you are unsure about your preservation obligations in a particular scenario, you should consult with legal counsel.

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2018 JAMES BEARD SEMIFINALISTS INCLUDE SEVEN FROM ALABAMA The James Beard Foundation announced the semifinalists for 2018 restaurant and chef awards, and Alabama is well represented. There are 20 semifinalists in each category, and the field will be narrowed to five finalists in March. The winners will be announced at the annual James Beard Foundation Awards ceremony on May 7th in Chicago.

THE 2018 ALABAMA SEMIFINALISTS ARE: BEST CHEF IN THE SOUTH 1.

Chef Bill Briand, Fisher’s Upstairs at Orange Beach Marina (ARHA member) (three-time semifinalist)

2. Chef David Bancroft, Acre in Auburn (ARHA member) (three-time semifinalist) 3. Chef Timothy Hontzas, Johnny’s Restaurant in Homewood (two-time semifinalist)

OUTSTANDING PASTRY CHEF Chef Dolester Miles, Highlands Bar and Grill in Birmingham (five-time semifinalist)

OUTSTANDING RESTAURANT Highlands Bar and Grill, Birmingham (ten-time semifinalist)

OUTSTANDING BAR PROGRAM The Atomic Lounge, Birmingham

BEST NEW RESTAURANT Southern National, Mobile

Chef Bill Briand

Chef David Bancroft

Highlands Bar and Grill, Birmingham

Chef Timothy Hontzas

Southern National, Mobile

Chef Dolester Miles

The Atomic Lounge, Birmingham

Five-star Five-star reviews reviews for for an an impeccable impeccable customer customer experience experience Customer impressions in the foodservice industry couldn’t be more important. In fact, it’s those positive impressions Customer impressions in the foodservice industry couldn’t be more important. In fact, it’s those positive impressions that keep them happy and coming back. Let Cintas help you achieve glowing reviews for cleanliness and a confident, that keep them happy and coming back. Let Cintas help you achieve glowing reviews for cleanliness and a confident, professional image. While you focus on pleasing your customers, we’ll focus on taking tasks off your plate — from professional image. While you focus on pleasing your customers, we’ll focus on taking tasks off your plate — from laundering your rental chef wear to keeping your restrooms sanitized and well-stocked. laundering your rental chef wear to keeping your restrooms sanitized and well-stocked.

Being Ready for the Workday®® begins here. To learn more or to get started, Being Ready for the Workday begins here. To learn more or to get started, contact Donny Wheeler at 205.394.1413 or wheelerd2@cintas.com. contact Donny Wheeler at 205.394.1413 or wheelerd2@cintas.com.

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