At Your Service, Winter 2022 by NC Restaurant & Lodging Association

AT YOUR

Official Magazine of North Carolina Restaurant & Lodging Association

SERVICE +

PLUS The Hottest Dishes of 2022

Legislative Wins

RecordBreaking Support for Hospitality Industry

Inside the latest victories for our industry

Rebuilding the Hospitality Workforce How new funding will help hotels, restaurants, and bars

READY FOR A REVIVAL Winter 2022, Vol. 11, Issue 1 NCRLA.org

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Contents

NCRLA BOARD OF DIRECTORS EXECUTIVE COMMITTEE:

NISHITH “NISH” PATEL, CHAIR Beacon IMG, Inc AMBER MOSHAKOS, VICE CHAIR LM Restaurants BURNEY JENNINGS, TREASURER Biscuitville Fresh Southern TOM PASHLEY, SECRETARY Pinehurst Resort STEVE THANHAUSER, IMMEDIATE PAST CHAIR Angus Barn Ltd

Features 10

Manteo to Murphy Exceeds Goals

Outdoor Dining and Social Districts

Tips for Avoiding ABC Violations

Annual PAC fundraiser helps sustain our advocacy efforts

NC municipalities expand outdoor hospitality options

Follow these 10 rules to avoid ABC violations this year

New Funding for Workforce Development

Cover Story: Ready for a Revival

Hottest Culinary Trends of 2022

Legislative wins offer hope for NC hospitality businesses

The most popular dishes and drinks to serve this year

Welcome New Members Welcome to our latest members from across North Carolina

Letter from NCRLA Chair and NCRLA President & CEO Celebrating Solid Wins and New Opportunities

Upcoming NCRLA Events Mark your calendar and plan to join us At Your Service | Winter 2022

SHERI ERHART CMC Hotels

DAN FREELAND Concord Hospitality Enterprises PHIL FRIEDMAN Salsarita’s Fresh Cantina TIM GOSS Firehouse Subs DORIS HUEBNER F & D Huebner, LLC RUSS JONES Davidson & Jones SCOTT MAITLAND Top of the Hill Restaurant, Brewery & Distillery AKSHAT PATEL Comfort Inn / Sleep Inn — Choice Hotels SHAUNAK PATEL Parks Hospitality Group GONZA SALAMANCA Gonza Tacos Y Tequila

In Every Issue

LYNN MINGES, PRESIDENT & CEO

BOARD MEMBERS:

LANCE TRENARY, NRA LIAISON Golden Corral Corporation FRANK GRAY, GENERAL COUNSEL AND LOBBYIST

How recent appropriations will benefit restaurants, hotels, bars, and more

JIM BELEY, TRAVEL & TOURISM BOARD LIAISON The Umstead Hotel & Spa

TOM SASSER Burke Hospitality Group IAN SAUER Summit Hospitality Group, LTD BILLY SEWELL Platinum Corral, LLC

Benefits of Membership Giving your business a competitive advantage

DOUG STAFFORD Griffin Stafford Hospitality, LLC

JOHN WINKENWERDER South Asheville Hotel Associates, LLC

CHARLES THOMPSON The Inn on Biltmore Estate

Member Moments Recognizing leaders from across North Carolina’s hospitality industry

GOVERNMENT AFFAIRS CO-CHAIRS:

JASON SMITH 18 Restaurant Group

A la Carte A sampler of hospitality-related news stories

VINAY PATEL SREE Hotels, LLC

ALLIED BOARD MEMBERS: PATRICK AIELLO Ecolab ANDY CLARK US Foods

Welcome New NCRLA Members Together, we can protect and advance the hospitality industry. Go to NCRLA.org/membership to learn more about NCRLA and to download a membership application.

Restaurants

Local Icon N. Carolina Hospitality, Raleigh -Little City -Linus & Pepper’s -The Architect -The Green Light -The Merchant -Virgil’s Taco three10, Wilmington

Twin River Foods — Cypress Hall, New Bern

The Esmeralda Inn, Restaurant & Spa, Chimney Rock

Lodging

Allied

1900 Inn on Montford, Asheville Double Oaks, Greensboro Hyatt Centric Charlotte SouthPark, Charlotte Inn on Mill Creek, Old Fort The Duke Mansion, Charlotte

ATC Food Safety, Pfafftown Gigpro, Charleston, SC Tabletop Media Group, Warrenton Workstream, San Francisco, CA

Thank You to Our Corporate Partners

Corporate Partners support the endeavors of the North Carolina Restaurant & Lodging Association in a variety of ways, including event sponsorships, advertising, and more. NCRLA thanks those who help make the association strong.

DIAMOND

TITANIUM

PLATINUM

GOLD

SILVER

View our Corporate Partnership opportunities at NCRLA.org Winter 2022 | At Your Service

Celebrating Solid Wins and New Opportunities What a year we just ended. Throughout 2021, our industry continued to deal with effects of the pandemic. After working past government mandates, capacity restrictions, and shutdowns, we were hit with a labor crisis, challenges with the supply chain, alcohol shortages, and rising food costs. Throughout the pandemic and during North Carolina’s 2021 legislative long session, NCRLA fought for relief. Early in the year, we surveyed our members to understand their challenges and needs. In our February 2021 Blueprint for Revival of the North Carolina Hospitality Industry, we outlined key policy initiatives needed for recovery, and in our June 2021 addendum, we outlined specific ways federal American Rescue Plan Act (ARPA) dollars could be targeted to help. You joined us in meetings and outreach to policy makers on both sides of the aisle—and our collective voices were heard. As we enter a new year, we celebrate solid wins and new opportunities. The first full state budget passed in three years in North Carolina includes a $500 million grant program to help individual restaurants, hotels, attractions, venues, and taverns that have struggled financially during the pandemic. We are confident that these funds will play an important role in helping businesses recover and in restoring lives and careers shattered during the pandemic. This hospitality grant program is the largest appropriation of its kind in the country designed specifically for the hospitality industry. We applaud state Other budget wins include Paycheck Protection policymakers for standing Program (PPP) expense deductibility, $5 million with us and for stepping up for workforce development to help rebuild our NC hospitality workforce, and $400,000 for to provide meaningful relief ProStart—our nationally recognized high school when we need it most. career program designed to introduce students to careers in the hospitality industry. We applaud state policymakers for standing with us and for stepping up to provide meaningful relief when we need it most. In this issue of At Your Service, you can read about the ways that NCRLA is already at work helping restaurants, bars, and hotels across the state to rebuild and recover. Today, we will celebrate our budget accomplishments. And tomorrow, we will continue fighting for a stronger industry as we look ahead to a revival of North Carolina’s hospitality businesses.

At Your Service Volume 11, Issue 1 An official publication of the NC Restaurant & Lodging Association © 2022 STAFF President & CEO LYNN D. MINGES Chief Strategy & Communications Officer CHRIS MACKEY Director of Government Affairs ISABEL VILLA-GARCIA Database Manager & Membership Coordinator NATALIE COX General Counsel & Lobbyist FRANK GRAY COVID-19 Program Manager SHANNON MCGUIRE COVID-19 Communications Manager BETH O’CONNELL Administrative Manager MARY ARNOLD Communications and Events Coordinator INEZ NICHOLSON ProStart Manager KECIA TAYLOR Editor SHANNON FARLOW Designer TRACIE EUBANK BUSINESS OFFICE 222 North Person Street, Suite 210 Raleigh, NC 27601 Phone: (919) 844-0098 Website: NCRLA.org For advertising and sponsorship inquiries, contact Chris Mackey, Chief Strategy & Communications Officer, at cmackey@ncrla.org. Published by Farlow+Co, LLC

Lynn Minges NCRLA President & CEO

Nish Patel NCRLA Board Chair /NCRLA @NCRLA Or search North Carolina Restaurant & Lodging Association

At Your Service | Winter 2022

2022 EVENTS Network with hospitality industry leaders at one of NCRLA’s upcoming events. Learn more at NCRLA.org

February 7 NCRLA Annual Meeting and NCRLA Board of Directors Meeting

February 23 Asheville Chapter Meeting

February 24 Charlotte Chapter Meeting

March 28 Stars of the Industry Awards Celebration

April 11 Future of Hospitality Golf Tournament

MANTEO TO MURPHY OPENS THE DOOR FOR 2022 SUCCESS Thanks to a successful 2021 Manteo to Murphy PAC fundraiser, NCRLA is better positioned to sustain our advocacy efforts across federal, state, and local levels. We exceeded our fundraising goal of $150,000 by raising $167,765 to support the NCRLA PAC and the national Restaurant PAC. The virtual event, which took place on Oct. 25, featured an interactive platform led by Auctioneer Ben Farrell that maximized the bidding and chatting fun for participants. Despite the disruption and uncertainty for our industry at this time, we were able to come together for a fun and rewarding online event. Thank you to the NCRLA members, sponsors, and donors—along with our staff and everyone who participated—for making the 2021 Manteo to Murphy PAC fundraiser an enormous success. This achievement resulted from the generosity of all who donated amazing auction items and packages along with everyone who participated and bid generously.

SPECIAL THANKS TO OUR SPONSORS! PRESENTING: Van Eure and Steve Thanhauser, Angus Barn • Lance Trenary, Golden Corral GOLD: Burney Jennings, Biscuitville • Dave Gronewoller, GC Partners • Frank Scibelli, FS Food Group • Golden Corral Employees • Joy Moshakos, LM Restaurants SILVER: Billy Sewell, Platinum Corral • Bob Luddy, Captive Aire • Coca-Cola • McLane Foodservice • Pepsi Bottling Ventures • Tim Goss, Progressive Restaurant Group BRONZE: Jeremy Miller, Hilton Garden Inn • Kevin Drum, Drum & Quill • Patrick Aiello, Ecolab • Scott Maitland, Top of the Hill • Suzanne Landis, Oliver’s on the Cape Fear • Tommy Haddock, Tricor Inc. Winter 2022 | At Your Service

OUTDOOR DINING AND SOCIAL DISTRICTS TRANSFORM NC Cities and towns across North Carolina are taking steps to create permanent outdoor dining areas and social districts where bars and restaurants can serve their customers. NCRLA has been working closely with local municipalities to establish and expand these outdoor spaces that provide a variety of opportunities for restaurants, bars, and other businesses.

DURHAM

During the pandemic, Durham passed an ordinance expanding outdoor dining to places like parking spots and alleyways—and now those spaces are here to stay. In October, the Durham City Council unanimously approved an ordinance making outdoor dining permanent.

ALLEY TWENTY SIX DURHAM Alley Twenty Six expanded into an alleyway beside the restaurant. What was once a necessity of the pandemic is now a part of the permanent business model, owner Shannon Healy said. Proponents of outdoor dining in Durham tout the sense of community created in outdoor spaces, the dynamic urban lifestyle, and the outdoor living vibe. “Outdoor dining is undeniably an asset to the city of Durham,” Healy said. “There is no better way to prove to visitors how lovely it is to be here. Even if there wasn’t a pandemic, there’s no legitimate reason not to do this. It’s all upside.”

“There is no better way to prove to visitors how lovely it is to be here. Even if there wasn’t a pandemic, there’s no legitimate reason not to do this. It’s all upside.” —Shannon Healy, Owner, Alley Twenty Six 8

At Your Service | Winter 2022

SALADELIA - DURHAM Also in Durham, Saladelia expanded outdoor dining by adding tables, lights, planters, and shade sails to create a cozy and comfortable place for guests to spread out and enjoy a meal and beverage outdoors. Owner Fida Ghanem said that they immediately wanted “to make a haven where you could comfortably sit outside,” but that they also needed to act quickly

DID YOU KNOW?

and use elements that could possibly be removed in the future, if needed. Now she gives kudos to Durham for making outdoor dining permanent and has plans to make Saladelia’s outdoor space more permanent, too. Ghanem said she is really excited about the next phase as she plans another renovation involving garage doors that will open to the outdoor space.

Alley Twenty Six offers virtual cocktail classes for the public, businesses, and groups. Learn more at AlleyTwentySix.com. Saladelia provides contactless delivery using inventive Outpost locations. Learn more at Saladelia.com.

WILMINGTON Several towns and cities across the state, including Wilmington, are currently considering establishing a social district where restaurants can sell alcoholic beverages for patrons to consume within the district boundaries. In 2020, more than 30 eateries in Wilmington participated in an initiative that allowed restaurants and retailers

to extend their service areas outdoors. The success of that project serves as a model for how a social district could benefit the area. It is also encouraging for future projects with the same objectives: promoting walkability, reducing crowding indoors, encouraging patrons to spread outside, and boosting the local economy.

KANNAPOLIS

In October, Kannapolis became North Carolina’s first municipality to designate a social district, taking advantage of a new rule included in North Carolina’s transformative ABC Omnibus legislation. Patrons who purchase an alcoholic drink from a licensed establishment in downtown Kannapolis can now stroll down the social district along a stretch of West Avenue, taking their drink outside of the restaurant or bar to enjoy on the sidewalks and public areas within the district’s set boundaries. “We built downtown with the large sidewalks and the plazas and all the people places, the gathering places downtown,” City Manager Mike Legg said. “This gives people an opportunity to take advantage of those places like they couldn’t before.” The district is expected to provide an economic boost to not only the breweries, bars, and restaurants in downtown Kannapolis, but to the shops. More people will be drawn to the downtown area as a place to gather and enjoy all that the social district has to offer. Winter 2022 | At Your Service

AVOID 99%

OF ABC VIOLATIONS BY FOLLOWING 10 BASIC RULES By Hardy Lewis of Blanchard, Miller, Lewis & Isley P.A. 1. Alcohol may not be sold or served to anyone under 21 years old.

of alcohol must be removed immediately from public areas and discarded.

2. Alcohol may not be possessed or consumed by anyone under 21 years old on your permitted premises, regardless of where the alcohol came from.

6. There can be no consuming alcohol while performing your designated job duties, even when the business is closed to the public.

3. Alcohol may not be sold or served to anyone who is intoxicated.

7. No controlled substances are allowed on any ABC permitted premises.

4. Alcohol may not be sold or served outside the hours of 7 a.m. and 2 a.m. the following day. The exception is Sunday, when sales and consumption may begin as late as 12 noon or as early as 10 a.m. if allowed by local ordinance.

8. ABC permittees must maintain alcohol invoices and receipts on the premises for three years and make them readily available for inspection.

5. Consumption of alcohol is allowed at on-premises ABC permittees until 2:30 a.m., at which point all open containers 10 At Your Service | Winter 2022

9. Mixed beverages permittees must always have an employee at least 21 years old on the premises. Beer and wine permittees must always have an employee at least 18 years

old on the premises. And ABC permittees may employ minors between ages 16 and 18 if the minor does not prepare, serve, sell, or deliver any alcoholic beverages. 10. All liquor must be ordered and purchased from the Local ABC Board with tax stamps on the label (do not purchase over-the-counter product from the local ABC Store!). All beer and wine must be purchased from an ABC permitted wholesaler. The attorneys at Blanchard, Miller, Lewis & Isley P.A. have successfully represented every segment of the hospitality

industry before the ABC Commission and in litigation on a wide range of matters involving alcoholic beverage laws and regulations. Clients include craft brewers, large brewers, wineries, distillers, importers, wholesalers, taverns, restaurants, hotels, and large and small off-premises retailers.

If you’re having difficulties with ABC permitting, ABC violations, franchise disputes with an industry member, or other business matters, contact them here.

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THE FUTURE OF HOSPITALITY

REBUILDING NORTH CAROLINA’S HOSPITALITY WORKFORCE As the nation’s hospitality industry continues to face a massive workforce shortage, restaurants, hotels, and other hospitality businesses in North Carolina have reason to be optimistic. After working tirelessly for months, NCRLA was able to secure extensive new funding for the state’s hospitality industry. Thanks in part to these appropriations in the recently approved state budget, North Carolina’s hospitality businesses are looking ahead to a brighter future as they attract, train, and develop a new workforce.

financial hardships in rebuilding their business operations. NCRLA is uniquely positioned to administer these funds thanks to our extensive statewide network of owners and operators of restaurants, taverns, event venues, and hotels. The association has a comprehensive database of hospitality industry workers who were displaced during COVID-19 and access to nationally recognized hospitality training, credentialling, and certification programs. NCRLA is excited about conducting research, developing and implementing programs, and helping attract workers to careers in the industry. Additionally, NCRLA is well positioned to use this funding to to support mentoring and training programs designed to showcase individuals who have excelled professionally in the hospitality industry. Attracting a new workforce, training a new workforce, and developing a new workforce—these are all necessary components of meeting the needs of North Carolina’s hospitality industry. NCRLA will continue our tenacious efforts as we engage in finding creative solutions to the workforce issues faced by the hospitality industry.

$5 Million for Hospitality Workforce Development

The North Carolina budget also allocated $400,000 to the NCRLA Foundation for the ProStart program. While the program sat dormant in many districts during the pandemic, its resurgence will help rebuild our North Carolina hospitality workforce through educational programs. By uniting the classroom and the industry, ProStart provides nationally certified programs in career and technical education focused on developing critical skills necessary for students to succeed in the hospitality sector. It develops the best and

North Carolina’s new budget includes a $5 million appropriation for NCRLA to run a statewide campaign to recruit workers back to the hospitality industry. This comes at a time when hospitality employers across North Carolina are struggling to rehire workers, even as they face ongoing 12 At Your Service | Winter 2022

$400,000 for ProStart and New Hospitality and Tourism Program

brightest talent into tomorrow’s restaurant and foodservice industry leaders. In the past, 50 high schools and career centers in North Carolina used the ProStart curriculum with more than 1,400 students participating. Students learn vital kitchen and safety skills as well as important management lessons through this nationwide, two-year high school program. NCRLA is also watching the development of a new Hospitality & Tourism Management Program (HTMP) from the North Carolina Department of Public Instruction’s Career and Technical Education (CTE) program. The pilot curriculum and credentials are currently in the process of approval.

Chef Cliff Vogelsberg, US Foods Center of the Plate Fresh Specialist, and Russ Pagano, Cargill Meats, share insights on how cuts of beef are rated and how to use proper cuts for best pricing on menu items.

2021 ProStart Educator Boot Camp On November 12, US Foods hosted a ProStart Educator Boot Camp in Zebulon, NC. Several associates from US Foods spoke to the educators in attendance about the individual paths and journeys that led them to their personal career choices. They also gave guidance on how to help mentor students to pursue different career paths. Other topics on the Boot Camp agenda included a live demo of true plate cost, a presentation of protein cuts and trends, and an open floor conversation on plating designs and food trends.

Chef Joshua Hughes, Food Fanatic Chef at US Foods, sharing plating techniques and tools with ProStart Teachers from across NC.

Kristin Hughes, US Foods Business Operations Consultant, shares her career pathway through the hospitality industry. Later Kristin shares menu design and costing strategies.

Winter 2022 | At Your Service

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CELEBRATING RECORD-BREAKING WINS for NC Hospitality Businesses

Since the beginning of the pandemic, NCRLA has been fighting for state and federal relief for North Carolina’s hospitality and tourism businesses. Input from thousands of small business owners from across the state went into our Blueprint for Revival of the NC Hospitality Industry, and our Addendum to the Blueprint.

We outlined specific ways the state’s allocation of federal ARPA funding should be utilized to help the hospitality industry rebound. We are grateful to have policymakers on both sides of the aisle who heard our collective voices, stood with us, and stepped up to provide meaningful relief when we need it most. » Winter 2022 | At Your Service

NCRLA Applauds NC Policymakers for State Budget North Carolina’s budget bill, State Bill 105: 2021 Appropriations Act, was signed into law on Nov. 18. The first full state budget since 2018 includes a number of key measures for the hospitality industry. The budget also features expenditures of the more than $5 billion in federal American Rescue Plan Act (ARPA) funds that were designated for North Carolina. Before the pandemic, the hospitality industry generated more than $27.3 billion annually and employed more than 11% of the state’s workforce. During the pandemic, the industry lost over 200,000 jobs and $5.6 billion in taxable sales. The passage of the state budget—with its landmark appropriations for North Carolina hospitality businesses— signals a turning point for North Carolina’s hospitality businesses. It’s a significant step toward rebuilding a stronger, more robust hospitality industry.

cost North Carolina businesses over $600 million, but NCRLA was the first organization to sound the alarm and push for full conformity on PPP deductibility. While the House and Senate did not agree on full deductibility versus reimbursement of the expenses, the House was able to persuade the Senate to adapt. Businesses are now able to receive a refund from the state for their PPP deductibility. NCRLA celebrates this as a huge victory for our industry!

$500 Million in Direct State Grants to Businesses The budget appropriated $500 million in direct state grants to businesses that experienced losses of 20% or more during the pandemic. Since the hospitality industry was especially hard hit, many restaurants, hotels, and bars will benefit from this assistance. Approximately $300 million of these funds are protected for use by NAICS Code 71 & 72, which are primarily restaurants, hotels, bars, and other entertainment businesses. Businesses are eligible to receive 10% of their loss of revenue up to $500,000 in a direct payment from the state. Businesses are eligible if they suffered an economic loss of at least 20% in yearover-year sales during the pandemic. After working with the NC Department of Revenue and our general counsel and consultants, NCRLA provided members with exclusive information to help them prepare for the application process. The application process is open from Dec. 16, 2021, through Jan. 31, 2022. For more information and to apply for a grant, click here.

Paycheck Protection Program (PPP) Expense Deductibility After NCRLA championed this issue all year and featured this critical piece in our Blueprint for Revival, full PPP deductibility was included in the budget. North Carolina was one of the last states to not conform to the federal tax code’s treatment of PPP funds, meaning that business expenses made with PPP funds were not deductible. This lack of conformity would have

16 At Your Service | Winter 2022

$5 Million for Workforce Development $5 million has been appropriated directly to NCRLA to run a statewide campaign to recruit workers back to the hospitality industry. NCRLA’s tireless efforts on worker shortage solutions will continue as we advocate for comprehensive long- and short-term solutions to help the hospitality industry recover, as well as to engage in finding creative solutions to the workforce issues faced by the hospitality industry. Stay tuned for more on this effort in the coming months.

$400,000 in Funding for ProStart This funding will help rebuild our North Carolina hospitality workforce by providing nationally certified programs in career and technical education focused on developing critical skills necessary for students to succeed in the hospitality sector. NCRLA will continue to promote and support the ProStart program, which provides real-life experiences and opens doors to fulfilling careers for students in 11th and 12th grades.

ProStart is key to developing a healthy, professional workforce for the hospitality industry. NCRLA thanks Sen. Lazzara for leading the charge with the $400,000 grant included in Senate Bill 344: Funds/Workforce Development Hospitality.

Increased Funding for Tourism Promotion Another win for the state’s hospitality industry is the $30 million that the NC Senate included in their budget for tourism promotion, which made it into the final budget bill. As outlined in our Blueprint, funding an aggressive marketing campaign will rebuild the trust and confidence in the safety of restaurants and hotels and will support the return of leisure, business, and group travel. Every year, NCRLA advocates for increases in tourism promotion funding, and this year it is even more critical as we try to attract both in-state and out-of-state travel.

ABC Omnibus Legislation Begins to Make Impact Since the fall when ABC Omnibus Legislation brought muchneeded ABC reform to North Carolina, doing business in the state is becoming more streamlined. Municipalities across the state began approving permanent outdoor expanded areas

for ABC licensed premises. Durham, Chapel Hill, Lexington, Salisbury, and New Bern were among the first. Read more about this and new social districts on pages 8-9. The omnibus bill also included a provision that would force local ABC boards to deliver orders to ABC permittees, either by local board staff or through a third-party delivery service. This saves permittees from having to waste valuable time driving to and from a designated pickup location. Local ABC Boards have until July 1, 2022, to comply with the delivery provision. The most economically distressed counties in the state are an exception. The ABC Commission will be able to request a temporary waiver if they have difficulty in implementing delivery service. The ABC Omnibus Bill also introduced a new North Carolina Spirituous Liquor Advisory Council with a dedicated seat for NCRLA. The council will promote spiritous liquor and recommend legislative changes to the Commission and General Assembly. In November, the House ABC Committee heard Senate Bill 470: ABC Technical and Other Changes. This bill makes many technical clarifications to the ABC laws. Representative John Bradford offered an amendment that would allow restaurants to recycle spiritous liquor containers for display purposes, as long as the mixed beverage tax stamps are still displayed on the containers. NCRLA will continue to track this bill and provide updates.

We are grateful to have policymakers on both sides of the aisle who heard our collective voices, stood with us, and stepped up to provide meaningful relief when we need it most.”

Winter 2022 | At Your Service

WHAT’S HOT in 2022

As the restaurant industry starts to reset and focus on the future, trends old and new will take the spotlight on menus and in off-premises transactions.

For the What’s Hot 2022 Culinary Forecast, the Association partnered with the professional chefs of the American Culinary Federation, whose members were invited to review and rank (as Hot, Not Hot and Perennial Favorite) a list of 109 food items and culinary concepts identified by the Association and Technomic’s Menu Research & Insights Division. Using their culinary expertise, chefs forecast what they think will reign on menus in the year ahead in 12 categories of trends, including daypart occasions, menu categories, beverages, flavors, global inspirations, packaging/off-premises trends and industry macro-trends. This report includes the top three trends from each category. National Restaurant Association | Restaurant.org

What we found Attention to health is back at center stage. Immunity-boosting foods and plant-based sandwiches make up three of the Top 10 Trends for 2022, as consumers balance the comfort foods they demanded during the pandemic to refocus on better-for-you options. Immunity-boosting foods, from tomatoes, seeds and berries to olive oil and dark chocolate, are said to fight cancer, dementia, and viruses among other benefits. The plant-based market continues to grow and plantbased proteins in sandwiches, breakfast sandwiches and burgers all rank as hot trends. They make the top three in three categories. In addition to trending, plant-based selections are increasingly providing menu alternatives in the face of animal protein supply shortages and imparting a sense of eco-friendliness and healthiness. Plant-based proteins check a lot of boxes. Traditional proteins continue to rank hot, but this year, chefs indicate the less expensive cuts—thighs vs. wings, chuck vs. loin—will show up more often on menus. Whether the trend is due to supply issues, rising food costs, culinary exploration or all these influences combined, expect the trend in ’22.

Packaging prioritized

WIDE, WIDE WORLD OF FLAVOR Global influences traditionally score high on the annual What’s Hot Survey and ’22’s forecast is no different. The top five regions influencing menus next year are:

Off the menu, what’s hot focuses on the sustained demands of off-premises traffic. In this year’s survey, the top three rated items were sustainable packaging, packaging that keeps food intact in transit, and packaging that retains temperature. Packaging’s place in the top spots tells us that off-premises traffic will remain high in the coming year. As packaging has quickly evolved during the pandemic, operators are trying new options to provide the best experience for their customers, and they’re focused on how to do it sustainability.

1. Southeast Asian (e.g., Vietnamese, Singaporean, Philippine) 2. South American (e.g., Argentinian, Brazilian, Chilean) 3. Caribbean (e.g., Puerto Rican, Cuban, Dominican) 4. North African (e.g., Moroccan, Algerian, Libyan) 5. Western African (e.g., Nigerian, Ghanan, Western Saharan)

Winter 2022 | At Your Service

TOP 10

PACKAGING: SUSTAINABLE

Trends for 2022 1.

Packaging: Sustainable

Packaging: Food quality

3. 4. 5. 6.

(reusable/recyclable) (travels intact)

Packaging: Retains temperature Zero waste/sustainability Immunity-boosting snacks Menu streamlining (fewer menu items, cutting SKUs)

7. Immunity-boosting/ functional ingredients 8. Plant-based sandwiches Food security 9. Packaging: (tamper-proof) 10. Alternative sweeteners

(maple sugar, coconut sugar)

IMMUNITY-BOOSTING SNACKS

20 At Your Service | Winter 2022

PLANT-BASED SANDWICHES

TOP 3 TRENDS by Daypart

BREAKFAST 1.

Nontraditional breakfast proteins (chorizo, vegan bacon)

2. 3.

Plant-based breakfast sandwiches Egg-based breakfast bowls

NON-TRADITIONAL BREAKFAST PROTEIN

EGG-BASED BREAKFAST BOWLS

TOP 3 TRENDS by Daypart continued

LUNCH 1. 2. 3.

Plant-based sandwiches Globally inspired salads Grain-based bowls

DINNER 1. 2. 3.

PLANT-BASED SANDWICHES

Less-expensive chicken cuts (thighs vs. wings) Plant-based burgers Less-expensive beef cuts (beef chuck vs. loin)

PLANT-BASED BURGERS

LESS-EXPENSIVE CHICKEN CUTS

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WORKER'S COMPENSATION Getting a 5% credit on workers’ compensation coverage is like Carolina Barbecue: just right! EMPLOYERS now offers a 5% credit to all eligible members along with low premiums and affordable payment plans. Visit Employers.com/NCRLA for more info.

BUSINESS DISCOUNTS WITH AHLA NCRLA members who elect to join American Hotel and Lodging Association receive exclusive discounts on staffing solutions through Hcareers, STR reports, music licensing, and more. Call 202-289-3100 or visit AHLA.com to access research, statistics, and cost-saving solutions.

STR Exclusive discounts on various customizable regional reports and industry profiles, including the STR Report. Call 615-824-8664 or visit STR.com.

CREDIT & DEBIT CARD PROCESSING/ PAYROLL SERVICES Benefit from payment processing solutions, loyalty programs, fair pricing, and more. Plus, enjoy superior service that’s available 24/7 with the most reliable data security solution in the country. Call 888-963-3600 or visit HeartlandPaymentSystems.com.

WORKFORCE DEVELOPMENT/TRAINING Workforce development and training solutions to help meet your needs. Mentorships and job placements are available. Call 919-844-0098 or visit NCRLA.org/foundation/prostart.

CLASS ACTION SETTLEMENT OPPORTUNITIES Class Action Capital specializes in the early identification of class action settlement opportunities for restaurant and hotels. Learn more at 914-200-0020 or ClassActionCapital.com/ncrla.

HEALTH INSURANCE OPTIONS Get easy access to healthcare coverage and other valuable resources and tools. Receive an exclusive 5% discount on group health plans. Call 301-865-7058 or visit UHCTogether.com/forms/NCRLA/form41146.gsp.

STAFFING SOLUTIONS Receive a 20% discount on the AHLA Career Center, powered by Hcareers, the nation’s leading hospitality job board. Visit AHLA.com and click “Career Development.”

LIQUOR LIABILITY INSURANCE Restaurants, bars, and taverns, receive 20% off your liquor liability insurance with Hospitality Insurance Group (HIG). Keep your local insurance agent or use one of theirs. Visit HMIC.com and click on the contact tab, or call 508-366-1140.

STREAMLINED ALCOHOL PAYMENTS Simplify alcohol purchase payments, ensure compliance, and track purchase data securely with Fintech. 50% off setup fees and ongoing preferred pricing. Visit go.fintech.com/NorthCarolinaRLA.

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Member Moments Proudly Recognizing North Carolina’s Hospitality Leaders

THE OMNI GROVE PARK INN MAKES LIST OF TOP 10 HOLIDAY DESTINATIONS Travel + Leisure recently released their list of the nation’s best hotels for holiday décor and packages this year. The Omni Grove Park Inn in Asheville was recognized as one of the Top 10 Holiday Destinations. The longtime NCRLA member is known for beautiful mountain views and proximity to everything Asheville has to offer. During the holiday season, the hotel gets a sweet makeover. The hotel hosts a yearly National Gingerbread House Competition, and guests can check out the impressive creations on display.

Biscuitville Raises $34K for Local Community Organizations

Biscuitville Fresh Southern raised a recordbreaking $34,000 in its annual “Breakfast After Dark” fundraising event. The restaurant, which usually opens at 5 a.m. and closes at 2 p.m., reopened from 5 p.m. to 8 p.m. on October 12. Almost every Biscuitville location in North Carolina and Virginia participated. The $34,000 raised from 20% of sales that evening will benefit 611 participating community organizations in the Triad, Triangle, Fayetteville, and Virginia communities where Biscuitville operates.

Why Chef Ashleigh Fleming Got Back into the Kitchen

After two bad experiences in restaurants, Ashleigh Fleming was ready to quit when the pandemic hit, and she effectively did. Then she met Ed and Deb Fitts, co-owners of then-under-construction restaurant Blue Jay Bistro in the small town of Littleton. But picking up her apron again would require a fair and equitable work environment where the employees were treated well and paid fair wages. The owners easily agreed to these conditions—no matter the cost. “Within the first 30 days, it was really apparent to me that they actually meant what they said,” Fleming said. The menu at Blue Jay Bistro features local, seasonal produce along with approachable dishes.

TWO NC HISTORIC HOTELS AMONG AWARD FINALISTS Two North Carolina hotels were selected by Historic Hotels of America and Historic Hotels Worldwide as finalists for the 2021 Historic Hotels Awards of Excellence. The Omni Grove Park Inn in Asheville and Carolina Hotel at Pinehurst Resort in Pinehurst were both nominated this year. The Historic Hotels Awards of Excellence recognize and celebrate the finest historic hotels and hoteliers from around the world. Finalists are selected from nominations received from historic hotels, preservation supporters, prior award recipients, community leaders, and leadership from Historic Hotels of America and Historic Hotels Worldwide. Winter 2022 | At Your Service

Golden Corral Raises Over $17 Million for Disabled Veterans

Chai Pani and Kindred Recognized by The New York Times

For the past 21 years, Golden Corral has supported military members through its annual Military Appreciation Night. Golden Corral continued the tradition this year by serving a complimentary meal to active duty U.S. military personnel and veterans on Military Appreciation Night, in addition to partnering with Disabled American Veterans (DAV) in the weeks leading up to Veterans Day. Golden Corral’s systemwide fundraiser raised more than $17 million for DAV.

The New York Times featured two North Carolina restaurants—Chai Pani in Asheville and Kindred in Davidson—on The Restaurant List, a list of “The 50 places in America we are excited about right now.” Together, the 50 restaurants reflect the rich mosaic of American dining. The New York Times dispatched critics, reporters, and editors around the country to find the most vibrant and delicious restaurants in 2021.

The Ritz-Carlton, Charlotte Named Top Eco-Friendly Hotel USA Today recognized The Ritz-Carlton, Charlotte as the number one Best Eco-Friendly Hotel (2021) in the United States. The 18-story facility is the first LEED Gold-certified hotel in Charlotte and the Ritz-Carlton hotel chain. Among several sustainable design features, a green roof and garden with two beehives keep the building cooler while providing herbs and honey for the kitchen. Employees wear uniforms made from recycled plastic bottle materials, and the 146-room hotel includes an electric vehicle charging station.

Cheetie Kumar Joins Panel Discussion with Fed Chair Cheetie Kumar, owner and chef at Garland and NCRLA member, participated in a panel discussion with Federal Reserve Chair Jerome Powell in September. The business challenges described during a “Fed Listens” virtual roundtable underscore the ways that the pandemic is continuing to transform the US economy. When asked why she has had such trouble finding workers, Kumar told Powell that many of her former employees have decided to permanently leave the restaurant industry, either going back to school or going to work in different industries. Kumar said her restaurant now pays a minimum of $18 an hour, and she added that higher wages are likely a longterm change for the restaurant industry.

Chef Katie Button’s Culinary Reality Series Debuts on Magnolia Network Cúrate chef Katie Button is on a quest to unearth the origins and stories of ingredients found at farm stands and menus in her new reality series, “From The Source.” Button ventures out of the kitchen and into the fields and seas with farmers, fishermen, and artisans from across the country. Together, they discuss and demonstrate responsible sourcing and production practices of food from seafood to cheese to honey. Button works alongside her hosts, feeding cattle, processing whey, fishing from sailboats, and acquiring honey from the hive. “From The Source” debuted on Magnolia Network on Nov. 19. Episodes are available for streaming on discovery+ and the Magnolia app. 26 At Your Service | Winter 2022

Remembering Restaurant Legend Darryl Davis North Carolina restaurant legend Darryl Davis passed away on Sept. 16 at his home in Wake Forest. Davis, along with Thad Eure Jr. and Charles Winston Sr., formed DEW Foods, Inc., a fortune 500 company with multiple Pizza Inn locations across the Southeast as well as the well-known Angus Barn. Davis was the namesake and co-founder of the popular regional restaurant chain Darryl’s, with the first location on Hillsborough Street in Raleigh. The company was sold in the early 1980s, and Davis developed other business ventures, including hotels and nightclubs. Darryl’s Wood Fired Grill remains a popular destination in Greensboro.

À La Carte

A sampler of hospitality news stories

Restaurant Legal Summit Addresses Critical Issues The Restaurant Law Center hosted its Fifth Annual Restaurant Legal Summit in downtown Raleigh on November 3–5. Attendees connected with legal experts from some of the nation’s top law firms and senior representatives from several of the restaurant industry’s most successful brands. Discussions focused on the most critical legal and compliance issues facing our industry. Participants also attended educational sessions and earned continuing education credits.

NC Tourism Sustained Major Losses in 2020 A research study conducted by the U.S. Travel Association details the enormous losses sustained by North Carolina’s tourism industry in 2020. Across the state, employment in tourism decreased by 26% in 2020 compared to 2019. Tourism spending dropped by 31.7% in 2020 compared to 2019, as tourism spending totaled $19.96 billion last year. However, North Carolina still ranked fifth nationally for visitation. County-level data shows that while the state’s urban areas, including Mecklenburg County and Wake County, witnessed dramatic decreases in visitor spending and tourism industry employment, some of the state’s more rural counties experienced increases in those same categories.

DoorDash Creates Disaster Relief Fund for Restaurants To help restaurants recover in times of critical need, DoorDash has partnered with Hello Alice to create the Restaurant Disaster Relief Fund. The fund provides $10,000 grants to restaurants impacted by natural disasters like fires, floods, and hurricanes. More information and an online application are available on the DoorDash website. Winter 2022 | At Your Service

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