At Your Service, Fall 2021 by NC Restaurant & Lodging Association

AT YOUR

Official Magazine of North Carolina Restaurant & Lodging Association

SERVICE +

PLUS NCRLA Guide to NC Hospitality Law

Perseverance Three NCRLA Members Share Their Stories

Legislative Update

Inside the fight for North Carolina’s hospitality industry

NCRLA Chef Showdown Returns to Durham Fall 2021, Vol. 10, Issue 4 NCRLA.org

SHAKE UP

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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

Fall Legislative Update

NCRLA Guide to NC Hospitality Law

Food Code Update

Latest news and insights from the North Carolina General Assembly

Annual update to the legal resource on our website

What you should know about the new food code

Perseverance Amid the Pandemic

Cover Story: NCRLA Chef Showdown Returns to the Bull City

PR Myths Debunked How your business can benefit from communications strategies

Celebrating North Carolina’s most creative chefs and mixologists

In Every Issue

Letter from NCRLA Chair and NCRLA President & CEO Persevering Through a Pandemic

Upcoming NCRLA Events Mark your calendar and plan to join us 4

At Your Service | Fall 2021

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

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

LYNN MINGES, PRESIDENT & CEO

BOARD MEMBERS:

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

NCRLA members share their stories of grit and creativity

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

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 TOM SASSER Burke Hospitality Group IAN SAUER Summit Hospitality Group, LTD BILLY SEWELL Platinum Corral, LLC DOUG STAFFORD Griffin Stafford Hospitality, LLC

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

CHARLES THOMPSON The Inn on Biltmore Estate

GOVERNMENT AFFAIRS CO-CHAIRS:

A la Carte A sampler of hospitality-related news stories

JOHN WINKENWERDER South Asheville Hotel Associates, LLC

VINAY PATEL SREE Hotels, LLC

JASON SMITH 18 Restaurant Group

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.

Allied

Lodging

BYOD, Midland, MI Great Neck Realty Company, Chapel Hill Liquid Environmental Solutions, Raleigh The Ashbrook Group, Raleigh Towe Insurance Service, Wilson USI Insurance, Raleigh WS Wray, CPA, PLLC, Hendersonville

The Horton Hotel, Boone Wingate by Wyndham, Southport

Restaurants Chicken Box Cafe, Charlotte Ex-Voto Cocina Nixtamal, Durham M’Coul’s Public House, Greensboro Schmidt Family Restaurants, LLC - 25 Wendy’s Locations

7th Street Public Market, Charlotte - CLT Find - Geno D’s - It’s Poppin - Momo Station - Not Just Coffee - Orman’s Cheese Soup - Rico’s Acai - Sweet Creations - Viva Raw The Merchant, Raleigh

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 Fall 2021 | At Your Service

Persevering Through a Pandemic As we write this letter and you read this issue of At Your Service, we continue to see the many ways that the COVID-19 pandemic presents challenges to the hospitality industry. But you know what else we see—perseverance. Perseverance is the ability to keep doing something in spite of obstacles. People who persevere show “grit” despite how hard or how long it takes to reach the goal. And all across the state we see our members persevering in a myriad of remarkable, creative, and inspiring ways. NCRLA is doing everything we can to provide the behind-the-scenes support to help our state’s hospitality businesses succeed. We launched the first ever NC Hospitality Job Board, with over 350 total jobs posted and successful hires made. We have fought tirelessly for financial relief for our hurting industry in the form of the ABC Permit Extension bill and tax deductibility for PPP loan expenses. We successfully passed permanent laws allowing the extension of outdoor dining and alcohol service, as well as social districts where alcohol can be sold more easily. Our tireless fight for budget requests continues. Both the House and Senate budgets include our ask for $500 million in grant assistance, so we are confident that you will see the financial relief you so NCRLA is doing everything desperately need. The budgets include other items we can to provide the we have fought for, including funding for ProStart, tourism, and a campaign to attract workers to the behind-the-scenes support industry.

to help our state’s hospitality businesses succeed.

With the uncertainty of the pandemic still upon us, one thing we know for certain is that we are in this together. We see you out there adjusting to new mandates, fighting to retain and hire new employees, and keep your businesses open. We will continue to ensure that your voice is heard in Raleigh and Washington, while supporting you in various other ways every day. Let’s continue working together, PERSEVERING, and ensuring a strong future for North Carolina’s hospitality industry.

Chief Operating Officer/ Membership Development/ Health and Safety Regulations ALYSSA BARKLEY, IOM Chief Strategy & Communications Officer CHRIS MACKEY Director of Government Affairs ISABEL VILLA-GARCIA Database Manager & Membership Coordinator NATALIE COX Special Events & Project Manager LAURA HAYDEN General Counsel & Lobbyist FRANK GRAY COVID-19 Program Manager SHANNON MCGUIRE COVID-19 Communications Manager BETH O’CONNELL Administrative Manager MARY ARNOLD 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 6

At Your Service | Fall 2021

Nish Patel NCRLA Board Chair

/NCRLA @NCRLA Or search North Carolina Restaurant & Lodging Association

2021/22 EVENTS Network with hospitality industry leaders at one of NCRLA’s upcoming events. Learn more at NCRLA.org

October 25 Manteo to Murphy Virtual PAC Fundraiser 5 p.m. – 6 p.m.

November 10 Charlotte Chapter Meeting Virtual Time TBD

November 11 Asheville Chapter Meeting Virtual Time TBD

February 7 NCRLA Annual Meeting and NCRLA Board of Directors Meeting

Spring 2022 Stars of the Industry Awards Celebration Date TBD

Spring/Summer 2022 Charlotte Golf Classic Date TBD

Fall 2021 | At Your Service

Fall Legislative Update AND

Blueprint for Revival FINAL COMPROMISE BUDGET NEGOTIATIONS INCLUDE ASSISTANCE FOR NC HOSPITALITY BUSINESSES

NCRLA’s ongoing efforts to advocate for the needs of North Carolina’s hospitality industry have led us closer to reaching our goals. First, in February 2021, we outlined the industry’s needs in our Blueprint for Revival. Then, in June 2021, NCRLA released an addendum to our Blueprint to update the loss of revenue and jobs to the industry as well as to address the dramatic needs around the labor shortages seen across the state. We were heard. Final budget negotiations include our requests and more. On the table is $500 million in direct state grants to businesses—with dedicated funding for restaurants, hotels, and bars—that have experienced losses of 20% or more during COVID, full PPP deductibility for business expenses paid for with PPP funds, $5 million to NCRLA to run a statewide campaign to recruit workers back to the hospitality industry, and $400,000 in funding for ProStart to enrich programming for high school students enrolled in culinary and hospitality curriculum. As House and Senate budget chairs continue to negotiate with the governor, NCRLA continues to amplify your voices to fight for these measures in support of North Carolina’s hospitality industry.

developing a robust, long-term, professional workforce for the hospitality industry. NCRLA has secured funding from the state in years past to help operate the ProStart program. This year, at the request of NCRLA, Sen. Lazzara filed Senate Bill 344: Funds/Workforce Development Hospitality, granting $400,000 in funding for the biennium for ProStart to enrich programming for high school students enrolled in culinary and hospitality curriculum. This legislation, which made it into final budget negotiations, 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. This language was included in the House budget, and NCRLA is fighting for it to be in the final negotiated budget.

WORKER SHORTAGE SOLUTIONS

In July, Gov. Cooper vetoed Senate Bill 116: Putting North Carolina Back to Work, which was designed to address the ongoing labor shortage problem. Federal unemployment benefits ended in early September, and Gov. Cooper issued an Executive Order that reinstated certain unemployment benefits requirements like the waiting period for unemployment benefits under state law. It also directed the Division of Employment Security (DES) to resume charging of employer accounts for all individuals paid unemployment benefits, including those unemployed for reasons related to COVID-19. Part of NCRLA’s legislative requests include a $5 million appropriation to NCRLA for a statewide campaign to reattract workers back into the hospitality industry. NCRLA’s tenacious 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.

WORKFORCE DEVELOPMENT FUNDS

NCRLA continues to promote and support the ProStart program for students in 11th and 12th grades. This program is key to 8

At Your Service | Fall 2021

PAYCHECK PROTECTION PROGRAM (PPP) EXPENSE DEDUCTIBILITY

North Carolina is one of the last states to not conform to the federal tax code’s treatment of PPP funds. As of now, business expenses made with PPP funds are not deductible. This lack of conformity has cost North Carolina businesses over $600 million. NCRLA was the first organization to sound the alarm and push for full conformity on PPP deductibility. This issue became one of the most hotly contested issues of the legislative session, with the House almost unanimously passing language for full deductibility and the Senate wanting to instead give a grant program to reimburse for the expenses. The House included full PPP deductibility in its budget, where the Senate did not. It has been confirmed to NCRLA that the House was able to get the Senate to conform and that full PPP deductibility

will be included in the final negotiated budget. This issue was championed by NCRLA and is a critical piece of our Blueprint for Revival.

INCREASED FUNDING FOR TOURISM PROMOTION

NCRLA annually 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. Increasing promotional funding for tourism at the state and local levels would greatly benefit North Carolina’s restaurants, bars, and hotels. In the legislature’s first COVID-19 relief bill in 2021, $3 million was appropriated; then the Senate included an additional $30 million to VisitNC in their budget proposal to promote tourism to North Carolina. NCRLA will continue to advocate for this funding through the budget process.

service. Personalized labels are now allowed on spiritous liquors, distilleries may sell liquor in closed containers to visitors who tour the distillery seven days a week, and a newly formed North Carolina Spiritous Liquor Advisory Council with a dedicated seat for NCRLA will promote spiritous liquor and recommend legislative changes to the Commission and General Assembly.

SIGNED INTO LAW—HOUSE BILL 73: TEMPORARILY WAIVE ABC PERMIT RENEWAL FEES

In a policy that NCRLA has been actively lobbying for, House Bill 73: Temporarily Waive ABC Permit Renewal Fees moved this year’s renewal deadline from May to October 1, giving struggling hospitality businesses more time to make the payment. The House had originally proposed waiving this year’s ABC permit fees entirely, but the Senate preferred a deadline extension. NCRLA celebrates the passage of the bill as a win for the hospitality industry and an item we outlined in our Blueprint for Revival.

PROPERTY TAX PAYMENT FLEXIBILITY AND REVALUATION

ABC OMNIBUS LEGISLATION

House Bill 890: ABC Omnibus Legislation brought much-needed ABC reform to North Carolina. NCRLA led the fight on many of the bill’s provisions and we celebrate this as a major win for our industry. After the pandemic hit the hospitality industry hard, these positive changes for restaurants, hotels, bars, and distillers in North Carolina are welcome. The specific reform measures in the bill will make doing business in NC better and easier. Last year, NCRLA successfully negotiated outdoor dining through Executive Order, and, after COVID-19 mandates and restrictions were lifted, received confirmation that the Temporary Extension of Premises policy would remain in effect until further notice. In September 2021, as part of House Bill 890: ABC Omnibus Legislation, outdoor expanded areas for ABC licensed premises finally became permanent—a huge win for our industry. Also included in the ABC Omnibus Legislation is another win: “social districts.” Businesses located in the social district are able to sell alcohol to customers who may carry it off-premise throughout the designated area. This gives restaurants and bars an even playing field with bar carts, particularly during special events. More good news from the omnibus bill: by July 1, 2022, mixed beverage permittees will be able to order liquor online and have orders delivered to them instead of having to waste valuable time driving to and from a designated pickup location. An exception is in the most economically distressed counties in the state, where the ABC Commission will be able to request a temporary waiver if they have difficulty in implementing delivery

Hospitality businesses that incurred significant revenue losses during the pandemic would receive property tax payment flexibility. Commercial properties that experienced diminished real estate value due to COVID-19 would be allowed to request a property tax revaluation ahead of the normal revaluation schedule in NCRLA-initiated House Bill 119: Property Tax Relief for COVID Affected Businesses, which addresses both of these property tax issues. Over 40 bipartisan members of the North Carolina House of Representatives, including Speaker Tim Moore, signed on as co-sponsors in February. NCRLA continues to work on the passage of HB 119, which would provide property tax relief and an opportunity for business owners adversely impacted by COVID-19 to request revaluation from their local county tax office. Unfortunately, due to major opposition by the North Carolina Association of County Commissioners, we do not expect movement on this legislation.

HOTEL SAFETY ACT

After a long fight throughout the legislative session, House Bill 352: Hotel Safety Issues was vetoed by Gov. Cooper. The bill was introduced at the start of this legislative session to address an ongoing ambiguity in the law as to when a hotel guest becomes a tenant. Industry practice had been to draw the line at 90 days when occupancy taxes were no longer remitted. HB 352 passed the House with veto-proof bipartisan support, but in the Senate only had one Democratic member vote in support. Governor Cooper then vetoed the bill. At a time when hoteliers have continued to struggle to survive through COVID-19, NCRLA is disappointed with the outcome and believes that hoteliers who operate private businesses should not be the solution for the housing crisis. Instead of clarifying the rules for those who have turned to hotels and motels as a short-term housing solution, this veto leaves uncertainty in place and makes it harder for hotel operators to remove problematic guests, especially during the COVID-19 eviction moratorium. NCRLA continues to work on this issue and a possible veto override.

Fall 2021 | At Your Service

2021 NCRLA Guide to NC Hospitality Law NCRLA is proud to announce the publication of the North Carolina Restaurant & Lodging Association’s (NCRLA) 2021 Guide to NC Hospitality Law. This publication provides crucial information designed to help your business run smoothly and save you time and money. This publication provides an overview of the laws affecting you as a food service and/or lodging operator. With the help of some of the best legal experts in hospitality law in our state, we have attempted to simplify and clarify the often confusing legal and statutory language. To ensure that the information is as accurate as possible, NCRLA updates the Guide to NC Hospitality Law each year to include any changes to laws and regulations. Throughout this guide, information on both state and federal laws is given. In most cases, when two laws apply, the one most beneficial to the employee is the one to follow. Therefore, except for certain areas such as pension benefits, in most cases, even if an establishment falls under federal guidelines, the state law should be followed when it benefits the employee more. The Guide to NC Hospitality Law is not intended to provide specific legal advice. Rather, it is a guide and information source for the laws that affect your business. You should rely on your own legal advisor for information on any special legal circumstance that you may face. Understanding and following the law is essential to being successful in this heavily regulated industry. We hope you find this guide a helpful resource and valuable member benefit. As always, we encourage members to call us with questions, and the NCRLA Team stands ready to assist you. Features of the digital publication include an interactive table of contents to navigate to any topic of interest, a download button that allows printing or saving of the complete document, separate download options for each section, and a search function right in the webpage.

NCRLA wishes to express its gratitude to the following individuals who have generously volunteered their time and expertise in contributing to and reviewing the original Guide to NC Hospitality Law, and to those who have helped revise it: FRANK GRAY Attorney and Specialist in NC Innkeeper and ABC Law at Jordan Price Wall Gray Jones and Carlton, PLLC E. HARDY LEWIS Attorney and ABC Law Specialist at Blanchard, Miller, Lewis & Isley, P.A. STEPHANIE GASTON POLEY Attorney and Restaurant and Hospitality Specialist at Cranfill Sumner, LLP BARRY K. SHUSTER Executive Editor at Restaurant Startup and Growth Magazine and Instructor of Hospitality Law at East Carolina University School of Hospitality Leadership and North Carolina Central University School of Business 10 At Your Service | Fall 2021

North Carolina Adopts 2017 Food Code The state of North Carolina implemented the highly anticipated 2017 Food Code on Oct. 1. This new code reduces regulatory burdens on restaurants and allows operations to continue in emergency situations. Over the past several months, NCRLA worked closely with our partners at NC DHHS and the NC Food Safety and Defense Task Force to develop training resources and host virtual meetings for food service establishments. NCRLA members who were not able to participate in a live session can watch a recording of the October 4 virtual meeting. Find the recording along with training materials that outline the changes to the food code online at NCRLA.org under the Regulations tab. For questions about the food code, contact Alyssa Barkley, abarkley@ncrla.org.

Learn More and Complete Your Food Code Training at NCRLA.org.

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Perseverance Amid the Pandemic: Three NCRLA Members Share Their Stories Hospitality professionals are a tough bunch—known for their grit and tenacity. But for the past year and a half, our industry has been tested like never before. Although there was no playbook for dealing with a global pandemic, North Carolina’s hospitality leaders leaned into the challenge. We’re proud to share the insights and experiences of three NCRLA members who continue to set an example of professionalism and perseverance. Inez Ribustello, Owner On the Square Tarboro Brewing Company ON HOW THINGS ARE GOING

We have such great teammates in all of our businesses who are actively working toward serving our customers safely and hospitably. I am continuously humbled by and proud of their dedication and resilience. As business increases, and yet staffing remains below what is needed, they are constantly coming back day after day and night after night even though they are exhausted and emotionally depleted.

ON MAKING CHANGES

At Tarboro Brewing Company, we started canning from keg since we entered the pandemic with more draught beer than ever. While we did not sell these canned beers to our wholesalers, we did sell them out of the taproom using new

Marie Mosoti, Assistant Front Office Manager Omni Charlotte Hotel 2021 NCRLA Stars of the Industry Lodging Employee of the Year ON HOW THINGS ARE GOING

Our business has steadily picked up over the past few months and is continuing to grow. We are experiencing an increase of guests, groups, events, and just general foot traffic. This has allowed us the opportunity to bring back more associates, 12 At Your Service | Fall 2021

and whimsical labels, which received great feedback from locals and out-of-towners alike. We added outdoor heaters as well, encouraging people to drink outside during the colder months, which brought in people who didn’t want to come inside. We partnered with a local pharmacy and church to host a COVID vaccine night, where anyone over 21 could get a shot and a free pint of beer. At our restaurant, On the Square, we added lunch items to our dinner menu like cheeseburgers and chicken wings, which brought in people who normally didn’t come for dinner.

ON KEEPING THE STAFF MOTIVATED

What motivates us is knowing that we are all in this together and that we support one another with our commitments to showing up and doing the best we can in the face of constant change.

ON THE WORD “PERSEVERANCE”

When I think of the word “perseverance,” I think of continuing to move forward/ahead/along regardless of how tired or beaten down one may feel. That is exactly what all of our teammates have done since March 2020. Even though the going is as tough as ever, we are still coming to work and giving the best and safest service that we can.

ON HAVING SOMETHING TO LOOK FORWARD TO I’m looking forward to 100% of our population being vaccinated.

including vital positions that are key to delivering the Omni Experience.

ON MAKING CHANGES

Coin Bar, our rooftop pool and bar, brought a huge increase in leisure business from travelers looking to find creative and safe escapes. It enabled them to enjoy the pool and food and beverage services while watching our jumbo TV. We gave complimentary access to Coin Bar to our hotel guests. We also worked with ResortPass.com to offer Day Pass services for locals. During the summer months and throughout the fall, we added outdoor experiences for our guests to enjoy themselves and feel safe.

contribute to ensure each guest has a memorable experience, so everyone is willing to jump in and do whatever it takes. It’s really a team atmosphere. Everyone has a positive attitude and all of us are motivated to work hard.

ON THE WORD “PERSEVERANCE”

These include Thursday Night Trivia on the jumbo TV, Sunday Fundays with a DJ from Carolina DJ Professionals, and Game Day Watch Party passes for afternoon football games.

Perseverance describes the dedication our team has with showing up to work every day and being ready to face the ever-changing climate. We’ve been through a lot and have faced challenges we never imagined. So when our associates show up to work every day, ready to make memorable experiences for our guests, no matter what they are dealing with outside of work—that’s what I think the true definition of “perseverance” is.

ON HAVING SOMETHING TO LOOK FORWARD TO

After the last 18 months, the associates who are here genuinely want to be here and want the travel industry to get back to where it was prior to the pandemic. Everyone wants to

I am looking forward to seeing what this next year brings. I’m personally ready for travel to return to pre-pandemic times. The excitement that guests have when they are checking into a hotel and experiencing all that is involved with travel is one of the reasons why I love the hospitality industry.

William Dissen, Chef, Restaurateur, and Sustainable Food Advocate The Market Place, Asheville Haymaker, Charlotte Billy D’s Fried Chicken, Asheboro

I’ve been through the great recession and now the pandemic. It puts you in a very stressful situation, but for those who are resilient and are able to compartmentalize everything that’s happening, it also imparts creativity. The greatest music and art have come from difficult times, and I think we put out some of the best food we’ve ever put out in our restaurants. Think about what you do when you’re stressed. We poured ourselves into food.

ON HOW THINGS ARE GOING

ON KEEPING THE STAFF MOTIVATED

We’re hanging in there. It’s certainly been a rough year, but we’re making it. Everyone has looked to the restaurant owners and chefs for the answers on masks, COVID cases, capacity restrictions, etc. I’m going to do my best to find the answers, but it’s all been moving targets. It’s taken resilience for us to stay nimble in the midst of it.

ON MAKING CHANGES

It’s been an interesting dichotomy with different nuances in different markets. We had to cut our hours down dramatically at Haymaker in uptown Charlotte, but we got approval from our landlord to provide room service to the apartments in the building above us. In Asheboro, the zoo was closed for a year, but now it’s open. At Billy D’s Fried Chicken, we’re selling picnic meals for families to take to the zoo. At The Market Place in Asheville, we’ve been pushing to close off the street for years. In April last year, the city finally did it…and it stuck.

The concept of local sourcing is being in touch with our community through our farmers, through our fishermen, through all the people we source from. So it’s about supporting them and keeping them happy, too. I tell people a lot, we buy from farmers who are putting love into the earth. My goal is to have happy cooks who put love into the food and servers who are knowledgeable and happy about the food being served, and they will pass that along to the guests. Community is so important. We wouldn’t be the restaurants we are without the artisans, farmers, fishermen, cooks, servers—everyone. It’s so much more than a meal. It’s the people who make it. It’s how we run our restaurants and how we treat people. It’s my livelihood and it feeds my family, but it also feeds others.

ON THE WORD “PERSEVERANCE”

It’s been difficult to create that air of hospitality because it’s been a tough time. I feel like we’re making some progress as a staff. So many things happen every day, that I think our team has built up their resiliency as well. We’ve all had time to ponder what’s happened. It takes time and perseverance and hard work to get there.

ON HAVING SOMETHING TO LOOK FORWARD TO

I’m a diplomat with the American Chef Corps, which is a network of chefs from across the United States who have agreed to serve as resources to the Department of State. I’ll be going to Qatar to promote American cuisine and culture from our beautiful state. I’m looking forward to that. Fall 2021 | At Your Service

Getting a 5% Credit on Workers’ Compensation is like Carolina Barbecue: Just Right!

EMPLOYERS® is the workers’ compensation insurance provider of choice of the North Carolina Restaurant & Lodging Association (NCRLA), offering a 5% credit to all eligible members. *We specialize in meeting the needs of small businesses and have a strong presence in North Carolina, where restaurants and hotels are two of our largest customers. To Find Out How to Get Started Visit employers.com/ncrla

*Subject to EMPLOYERS underwriting guidelines. NCRLA membership does not guarantee insurance coverage. Available for new business and renewal policies effective 07/01/2021. Copyright © 2021 EMPLOYERS. All rights reserved. EMPLOYERS®, America’s small business insurance specialist ® and EACCESS® are registered trademarks of EIG Services, Inc. Employers Holdings, Inc. is a holding company with subsidiaries that are specialty providers of workers’ compensation insurance and services focused on select, small businesses engaged in low-to-medium hazard industries. The Company operates throughout the United States, with the exception of four states that are served exclusively by their state funds. Insurance is offered through Employers Insurance Company of Nevada, Employers Compensation Insurance Company, Employers Preferred Insurance Company, and Employers Assurance Company, all rated A- (Excellent) by the A.M. Best Company. Not all companies do business in all jurisdictions.

Photo credit: Eamon Queeney Photography, All NCRLA Chef Showdown images, including cover image

NCRLA CHEF SHOWDOWN RETURNS TO DURHAM The talent and tenacity of North Carolina’s restaurant industry was on full display at the 2021 NCRLA Chef Showdown, presented by Got To Be NC Agriculture. Our fifth annual culinary competition returned to Angus Barn Bay 7 in Durham on August 9. Restaurant leaders from across the state gathered to celebrate some of North Carolina’s most creative chefs and mixologists. Saif Rahman of Vidrio in Raleigh took home the coveted title of NCRLA Chef of the Year. Tiesha Whittaker of Buttermilk Boutique in Clayton was named NCRLA Pastry Chef of the Year.

Colleen Hughes, representing Sutler’s Spirits Co. in Winston-Salem, earned the distinction of NCRLA Mixologist of the Year. Twenty exceptionally talented chefs participated in the finals. They were selected by a panel of industry experts based on the presentation and taste of their dish as well as the best use and number of local North Carolina ingredients on each plate. In addition, six incredibly inventive mixologists and leading distilleries vied for top honors during a live competition. “This year’s NCRLA Chef Showdown showcased our state’s finest culinary

talent” said NCRLA President & CEO Lynn Minges. “The evening also illustrated the unrivaled passion and perseverance of North Carolina’s restaurant industry. It was a true honor to gather in person and celebrate each of the participants.” Showdown attendees enjoyed world-class cuisine and cocktail tastings prepared by the finalists. They also voted for their favorite dishes and drinks to determine the People’s Choice award winners for Savory, Pastry, and Specialty Cocktail & Distillery. »

Fall 2021 | At Your Service

2021 NCRLA Chef Showdown Winners NCRLA Chef of the Year: Saif Rahman, Vidrio, Raleigh NCRLA Pastry Chef of the Year: Tiesha Whittaker, Buttermilk Boutique, Clayton NCRLA Mixologist & Distillery of the Year: Colleen Hughes representing Sutler’s Spirits Co., Winston-Salem People’s Choice Savory: Matthew Rivers, Timberlake’s Restaurant at Chetola Mountain Resort, Boone People’s Choice Pastry: Savanna Brodar, Kimpton Tryon Park Hotel, Charlotte People’s Choice Specialty Cocktail: David Schmidt representing The Hackney Distillery, Washington Runner-Up for Chef of the Year: Chayil Johnson, Community Matters Café, Charlotte Runner-Up for Pastry Chef of the Year: Gerald Hawkins Jr., Gaston Country Club, Gastonia

16 At Your Service | Fall 2021

Mixologists & Distilleries

Colleen Hughes representing Sutler’s Spirits Co., Winston-Salem David Schmidt representing The Hackney Distillery, Washington Larisa Yanicak representing Mayberry Distillery, Mount Airy Max Barwick representing Fainting Goat Distillery, Greensboro MJ Weber representing Durham Distillery, Durham Rhea Buck representing Muddy River Distillery, Belmont

Thank You to Our Sponsors! Presenting: NC Department of Agriculture

Chef Finalists

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Abby Tetterton, Timberlake’s Restaurant at Chetola Mountain Resort, Boone

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A. Marie Barefield, Sweet Spot Studio, Charlotte

Culinary: Bobby Boy Bakeshop • Carteret Community College • Central Piedmont Community College • Wake Tech Baking & Pastry Arts • Wake Tech Culinary Arts

Amanda Ezzell, Ezzell’s Catering, Warsaw

Manteo to Murphy: NC Pork Council

Ashleigh Fleming, Blue Jay Bistro, Littleton

Hospitality: Bay 7 • Beaufort Hotel • Charlotte Regional Visitors Authority • Pepsi • The Dairy Alliance • The Dunhill • Tidewater Grain Co. • Inland Seafood • Goodnight Brothers • Marriott Raleigh City Center • Summit Hospitality Group

Chayil Johnson, Community Matters Café, Charlotte

Pantry: Forever Oceans • Miso Master • Shelton Vineyards • Symbio Farm • Old Word Co.

Gerald Hawkins Jr., Gaston Country Club, Gastonia

Old North State: James Creek Cider House • Martin’s Distribution

James Patterson, McConnell Golf, Wilmington

Thank You to Our Judges!

Andres Prussing, Charlotte Marriott City Center, Charlotte

Kyle Fletcher, Craft Concepts Kitchen, Cary Matthew Martin, Freshlist, Charlotte Matthew Rivers, Timberlake’s Restaurant at Chetola Mountain Resort, Boone Myles Scaglione, Heirloom Restaurant, Belmont Phillip Platoni, Southminster Senior Living, Charlotte Richard Carter, Catering Works/North Carolina Museum of Art, Raleigh Richard Miller, Five Loaves Catering, Winston-Salem Ryan Lawton, The StateView Hotel, Raleigh Saif Rahman, Vidrio, Raleigh Sam Hart, Counter, Charlotte Savanna Brodar, Kimpton Tryon Park Hotel, Charlotte Tiesha Whittaker, Buttermilk Boutique, Clayton

Regional Judges

Steven Goff, Jargon, Asheville Travis Myers, Six Hundred Degrees, Winston-Salem Jamie Turner, Jamie’s Cakes and Classes, Charlotte Jesse Roque, Never Blue, Hendersonville

Preliminary Judges

Lucia Bobby, Bobby Boy Bake Shop, Winston-Salem Ricky Moore, Saltbox Seafood Joint, Durham Jeremy Bevins, US Foods, Fort Mill, SC Jeff Hadley, Wake Technical Community College, Raleigh Mark Allison, Forever Oceans, Gainesville, VA Rafaelle Patrizi, Mano Bello Artisan Foods, Charlotte Mary Jayne Wilson, Thoughtful Baking Company, Charlotte

Richard Kugelmann, Central Piedmont Community College, Charlotte Darryl Mickler, Golden Corral Corporation, Raleigh Bud Taylor, CBT Burger, Holly Ridge

Mixologist Judges

Esteban McMahan, TOPO Spirits, Chapel Hill James Donaldson, Chemist Spirits, Asheville Lara Booker, Soigné Events, Durham

Fall 2021 | At Your Service

Significant savings on services your business uses every day. COMPLIMENTARY NATIONAL RESTAURANT ASSOCIATION MEMBERSHIP Receive benefits offered through the National Restaurant Association, including industry trends, services, and more. Call 800-424-5156 or visit Restaurant.org/Membership/Tools-Solutions.

FOOD SAFETY & ALCOHOL SERVER TRAINING Nationally recognized and accredited foodservice sanitation, alcohol server, and allergen training for managers and employees. 20% discount on all ServSafe products. Call 919-844-0098 or visit NCRLA.org/servsafe-certification-courses.

MUSIC LICENSING Broadcast Music, Inc. is the bridge between songwriters and the businesses and organizations that want to play their music publicly. Save up to 20% on annual fees. Call 800-925-8451 or visit BMI.com.

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.

222 NORTH PERSON ST, SUITE 210 | RALEIGH, NC 27601 | 919.844.0098 | NCRLA.ORG

THREE PR MYTHS DEBUNKED:

HOW BUSINESSES CAN BENEFIT FROM COMMUNICATIONS STRATEGIES By Kelly Propst, Vice President, Largemouth Communications Business leader, technologist, and philanthropist Bill Gates once said, “If I was down to my last dollar, I would spend it on public relations.” Since the explosion of mass communication in the 20th century, public relations (PR) has grown into a massive industry that functions to support businesses and organizations in building mutually beneficial relationships with various publics. It can be a mysterious profession—sometimes leaders know they need a PR strategy, but they’re not sure where to start. Others may hold a misconception that PR is all about spin. To offer a better understanding of PR and how it can support business and marketing objectives, here are a few common myths addressed to demystify the role of communications:

Myth #1: PR is simple—it’s all about press releases and press conferences

There is a running joke in the PR world: “If there is no press release, did it really happen?” While many organizations rely on PR pros to manage the news pipeline, there are endless strategies and tactics that practitioners have in their toolkits

to get the right message to the right people at the right time. Media relations is a core and essential part of a PR strategy, but a press release is simply a vehicle to package core messaging before delivering it to its intended audience. Depending on program goals, a PR practitioner may develop a compelling pitch to an editor, craft a contributed article, coordinate a panel discussion for a conference, create a blog series, or offer an expert for a broadcast interview. Overall, PR is a dynamic and effective way to help businesses reach a key stakeholder group, manage its reputation, diversify its outreach, activate a crisis response, formulate a social media blueprint, and much more.

Myth #2: PR practitioners are the masters of spinning and manipulating information

Believe it or not, there is a lot of listening required to be a successful communicator. The goal of practicing ethical PR is not to change reality, but to offer a perspective that the Fall 2021 | At Your Service

Media relations is a core and essential part of a PR strategy, but a press release is simply a vehicle to package core messaging before delivering it to its intended audience.

public can understand and relate to. Practitioners’ behaviors and decision-making processes are guided by the Public Relations Society of America’s Code of Ethics, which are a set of values that are vital to the integrity of the profession. It is a PR professional’s responsibility to engage with various publics, interpret their points of view, and analyze how a business or organization’s message fits into the conversation. Publicity is powerful, but to have long-term impact, the words must be truthful and the message purposeful.

Myth #3: PR is a quick fix to help an organization in hot water

PR alone can’t save a flailing company, but it can help facilitate growth or address a pain point. Too often PR is called to the

table after a crisis has hit. The most effective ways to thwart an issue are through trust and credibility—which take time to build. With challenges of grand scale or minor impact, by allowing PR practitioners to help businesses cultivate trust, they will be much more equipped to handle negative press or other matters as they arise. A reporter is more likely to accept a call if you have an existing relationship, a customer is more likely to give a brand a second chance if they have a connection, an employee is more likely to make a positive impact if they feel informed. Relationship building is at the core of effective PR strategies. In a world where the media landscape and channels of communication are constantly changing, businesses can seek the assistance of an experienced PR team to not only keep them in the know, but ahead of the game.

Largemouth Communications specializes in leading PR strategy and messaging, media relations, social and corporate communications, issues management, brand activation, and more. We stand tall in our skills and services, ready to generate big ideas, big stories, and big impact. 20 At Your Service | Fall 2021

Member Moments Proudly Recognizing North Carolina’s Hospitality Leaders

NCRLA Members Appointed to UNC-Chapel Hill Board of Trustees

Two NCRLA members have been named to the UNC-Chapel Hill Board of Trustees. Real estate developer and former BOG member Marty Kotis and Vinay Patel, President of SREE Hotels and NCRLA Government Affairs CoChair, were appointed by the NC General Assembly. The 13-member board is responsible for promoting the university’s development in its service to the state, aiding the institution in performance, and advising in the management and development of the university.

Amber Moshakos Builds Upon Her Family’s Legacy Amber Moshakos is a rising leader in the restaurant industry. The president of Raleigh-based LM Restaurants continues to build upon what her parents, Lou and Joy Moshakos, started in 1978 by putting employees first. “My parents are two of the most brilliant people in the world. I’ve been very fortunate to have phenomenal mentors. Their focus is all about the people and developing relationships with the team members and I’m continuing that legacy,” Moshakos shared with Triangle Business Journal. “We’re in the people business. They are not a number; they have a personality and a story. They’re an individual with different needs than other people on our team. As a leader, how do we have a meaningful relationship that meets their needs?” Moshakos will serve as NCRLA Chair in 2022.

2019 NCRLA Chef of the Year Steven Goff Joins Jargon

Chef Steven Goff has signed on as executive chef at Jargon in Asheville. Goff was named NCRLA Chef of the Year in 2019. “The most exciting thing about having Chef Goff is having a true local rock star to take the helm,” says Sean Piper, who co-owns Jargon with his wife Shelly. “I have been a fan of his work at the King James Public House, AUX bar and the incredible Blind Pig dinners.” Most recently, Goff served as a judge at the 2021 NCRLA Chef Showdown.

Asheville Chef William Dissen Defeats Gordon Ramsay in TV Cookoff

William Dissen, the chef/owner of The Market Place in Asheville, recently defeated celebrity chef Gordon Ramsay in a cookoff on National Geographic’s “Gordon Ramsay: Uncharted” television show. During the Smoky Mountains episode, Dissen showcased the region’s rich culinary heritage, preparing courses from Appalachian ingredients, including Benton’s Country Ham and Sunburst Trout. Ramsay called Dissen “one of the best chefs in the country and one of the most sustainable chefs on the planet.” Fall 2021 | At Your Service

Inez Ribustello Reflects on How 9/11 Changed Her World On the Square in Tarboro owner Inez Ribustello lived in New York City in 2001. She would have been at work at Windows on the World on the morning of September 11 had she not been in NC for her sister’s wedding. Seventy-three of her co-workers died that day. Ribustello eventually moved back to NC with her then fiancé Stephen. In 2002, the couple took over On the Square, building an upscale restaurant and wine shop. “This community has held me since the beginning,” Ribustello said. “We’ve really doubled down on the local community (over the years). We need to make sure our locals are happiest. That comes from getting people in the door and being in service in your local community.” On the 20th anniversary of the 9/11 attacks, Ribustello released her first book, “Life After Windows,” a memoir about the tragedy and how she rebuilt her life.

NC Chef’s Food Network Appearance Helps Fight Hunger Chapel Hill chef Sera Cuni competed in an episode of “Guy’s Grocery Games” that aired on the Food Network in August. Although the head chef at the Root Cellar restaurant did not win the top prize, her appearance raised much-needed funds to fight hunger. The Root Cellar hosted a viewing party of the episode at the Lumina Theater in Southern Village. Proceeds from the event supported the CORA Food Pantry in Chatham County. The Root Cellar also collected canned goods for the nonprofit TABLE.

NCRLA Board Member Scott Maitland Shares How He Survived Hardship NCRLA Board Member Scott Maitland was recently featured in a Carolina Journal story about Chapel Hill restaurants during COVID. The owner of Chapel Hill’s iconic TOPO shared insights into how his business has survived the hardships. Maitland expressed his gratitude for all the support and encouragement from patrons, donors, and NCRLA. “If there’s a silver lining… hopefully it’s that people realize the importance of restaurants, and bars, and coffee shops, because it’s culture,” Maitland explained. “It’s our culture.”

NCRLA and Firehouse Subs Help Local Communities Get Vaccinated NCRLA and Firehouse Subs worked with Kitchen Cabinet, a grassroots advocacy group of industry leaders, to help boost vaccination rates in local communities so that restaurants can get back to normal operations as soon as possible. Firehouse Subs donated gift cards for two Charlotte-area vaccine events. “We want to do all we can to support our local communities and the restaurant and lodging industry across the state,” said NCRLA President & CEO Lynn Minges. “We are thankful that Firehouse Subs, Mecklenburg County Public Health, and the Griers Grove HOA are working together to help people get vaccinated.” Firehouse Subs also partnered with Atrium Health and donated gift cards at the McCrorey YMCA’s 85th anniversary celebration in an effort to boost community vaccinations. 22 At Your Service | Fall 2021

Troy Stauffer Named Area Executive Chef for Duke Luxury Hotels Chef Troy Stauffer was recently appointed Area Executive Chef for three luxury hotel properties owned by Duke University: Washington Duke Inn & Golf Club, JB Duke Hotel, and The Lodge at Duke Medical Center. The 23-year industry veteran will oversee menu conception, planning, and daily culinary operations for the Washington Duke Inn & Golf Club’s AAA Four Diamond-awarded Fairview Dining Room and the Bull Durham Bar, as well as The MarketPlace, MarketPlace Barista Bar, and J. Chou Lobby Lounge at the JB Duke Hotel.

À La Carte

A sampler of hospitality news stories

Lynn Minges Wins Thad Eure Jr. Memorial Award NCRLA President & CEO Lynn Minges received the Thad Eure Jr. Memorial Award at the Greater Raleigh Convention and Visitors Bureau’s (GRCVB) annual meeting on August 19. She was recognized for her fierce advocacy for the hospitality industry during the COVID-19 pandemic over the last year. Minges highlighted NCRLA’s survival and recovery plan— Blueprint for Revival of the North Carolina Hospitality Industry.

Durham Restaurants’ Insurance Case Sent Back to State Court On August 27, a federal judge ruled that three North Carolina restaurants and a brewery properly included two insurance agencies in a COVID-19 coverage dispute brought against Cincinnati Insurance Co. US District Judge Loretta C. Biggs sent the case back to state court because the agencies and policyholders are all based in North Carolina. The judge wrote that the policyholders have a “glimmer of hope” of recovering damages from the Insurance Center of Durham Inc. and Morris Insurance Agency Inc. The plaintiffs argue that the agencies failed to obtain policies for them that would cover losses caused by COVID-19 shutdowns. “A resolution of all questions of law and fact in plaintiffs’ favor makes clear that a state court could find that the insurance agents owed plaintiffs a duty, breached that duty, and caused them damages,” Judge Biggs wrote.

Wake Tech Partnership Supports Local Hospitality Industry Wake Technical Community College has partnered with A Place at the Table to offer new hospitality certification courses. The program is designed to support the local hospitality industry’s recovery from the pandemic. Wake Tech’s short-term, non-degree culinary and baking courses will help quickly prepare much-needed skilled workers for employment in hotels and restaurants. A Place at the Table, Raleigh’s first pay-what-you-can café, recently expanded with the addition of a new full-service kitchen. The restaurant will become Wake Tech’s first downtown Raleigh training site for the certification courses.

National Restaurant Legal Summit Comes to Raleigh The Restaurant Law Center’s Fifth Annual Restaurant Legal Summit will take place November 3–5 in downtown Raleigh. While connecting in-person with legal experts and the restaurant industry’s senior representatives, participants will discuss the most critical legal and compliance issues facing our industry. Learn more and register to attend at RestaurantLegalSummit.org. Fall 2021 | At Your Service

INDIVIDUAL & FAMILY HEALTH INSURANCE

Your part-time and full-time team members can now access affordable personal health insurance. The Federal Government has extended the enrollment window for full-time and part-time individuals to obtain health insurance, providing greater access to lower premiums and financial assistance. Affordable Care Act/Exchange plans cover pre-existing conditions along with a list of essential health benefits. Through this program, your employees can: • Speak directly to licensed agents and receive quotes from multiple insurance companies. • Access any qualifying federal subsidies as part of the enrollment process. • Immediately enroll in medical, dental, vision, life, disability and Medicare coverage programs.

Individual & family plans require no employer participation or contributions. Please pass this opportunity on to your uninsured team members so they can participate by contacting (866) 377-0455 or https://www.hospitality-health.com/NCRLA

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At Your Service, Fall 2021

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At Your Service, Fall 2021