At Your Service, Fall 2022

NCRLA

EXECUTIVE COMMITTEE: AMBER MOSHAKOS, CHAIR Restaurants

BURNEY JENNINGS, VICE CHAIR

Biscuitville Fresh Southern

TOM PASHLEY, SECRETARY Pinehurst Resort

JASON SMITH, SECRETARY 18 Restaurant Group

NISHITH “NISH” PATEL, IMMEDIATE PAST CHAIR Beacon IMG, Inc.

JIM BELEY, NC TRAVEL & TOURISM BOARD LIAISON

The Umstead Hotel and Spa

LANCE TRENARY, NRA LIAISON

Golden Corral Corporation

LYNN MINGES, PRESIDENT & CEO

FRANK GRAY, GENERAL COUNSEL AND LOBBYIST

BOARD MEMBERS: PATRICK AIELLO

Ecolab

ANDY CLARK Foods

SHERI ERHART CMC Hotels

DAN FREELAND Concord Hospitality Enterprises

PHIL FRIEDMAN

Salsarita’s Fresh Cantina

TIM GOSS Firehouse Subs

DORIS HUEBNER & D Huebner, LLC

RUSS JONES & Jones

SCOTT MAITLAND

Top of the Hill Restaurant, Brewery & Distillery

PINKESH PATEL Liaison

SHAUNAK PATEL

Parks Hospitality Group

VINAY PATEL Hotels, LLC

GONZA SALAMANCA

Gonza Tacos Y Tequila

TOM SASSER

Burke Hospitality

IAN SAUER Summit Hospitality Group STAFFORD

Welcome Members

Allied

Adesso Capital, Scottsdale, AZ

Atmosphere, Austin, TX

CSG Capital, Powered by EXP Commercial, Durham Employer Solutions Group, Eden Prairie, MN EZBrew.Beer, Cary

iCharge, Raleigh

Res-Tek, Cartersville, GA SmartFinancials.Net, Cincinnati, OH Sustainable Origins Inc., Denver

The Seals, Charlotte Wizard of the Grease LLC, Clayton

Lodging

AC Hotel by Marriott Charlotte SouthPark, Charlotte

Grandover Resort & Conference Center, Greensboro

JW Marriott Charlotte, Charlotte

Quality Inn & Suites University Area, Charlotte

Sheraton Hotel/J.S. Koury Convention Center, Greensboro

Springhill Suites by Marriott Charlotte University Research Park, Charlotte

Springhill Suites by Marriott Raleigh-Durham Airport/Research Triangle Park, Raleigh

The Graduate, Chapel Hill

The River Hotel of Southport, Southport

Restaurants

Cleaver’s, Franklin

Colletta (The Indigo Road Hospitality Group), Cary

East Bower Cider Company, Raleigh Freemore Tavern, Charlotte

JDG Enterprises—McDonald’s, Raleigh

Krill—Giorgios Hospitality & Lifestyle Group, Durham

La Farm Bakery Cary Parkway, Cary

La Farm Bakery Downtown, Cary

La Farm Bakery West, Cary

Lee’s Hoagie House, Charlotte

Mama Dip’s Kitchen, Chapel Hill

Mera Rd LLC—La Farm Airport, Raleigh

Promise Land Market, Morehead City

SupperClub LLC, Charlotte

Timberland Restaurant, Roxboro Willow’s Bistro, Winston-Salem

Finishing the Year Strong

As we write this letter, it is hard to believe that fall is here. Kids have gone back to school and cooler weather is on the horizon.

Before summer ended, the sixth annual Chef Showdown, presented by the Got To Be NC/ NC Department of Agriculture was an amazing success! This year’s culinary and cocktail competition highlighted the most innovative chefs, pastry chefs, bartenders, and distilleries to date. Attendees at the finale inside the Pavilion at the Angus Barn, enjoyed the tastingsized portions of the best savory dishes, desserts, and cocktails prepared by the 26 finalists. The competition was strong, and you will see all the winners featured in our special Chef Showdown coverage (pg 12).

In addition to focusing on rising talent in the industry this year, NCRLA continues to concentrate on workforce challenges that are plaguing restaurants, hotels, attractions, bars, breweries, and other hospitality-related businesses. As a part of that work, NCRLA received a $5 million grant to support a recruitment campaign that eventually will be focused on attracting and retaining workers in the hospitality industry. We started this summer by hosting eight in-person roundtable discussions in Charlotte, Asheville, Greensboro, Raleigh, Durham, Wilmington, Greenville, the Outer Banks, and one virtual session to hear from employers about the issues impacting their labor force (pg 17). Next, we are following up with focus groups made up of potential, current, and future employees to hear their side of the story.

NCRLA’s government relations team followed several bills and stayed abreast of issues affecting the hospitality industry.”

Simultaneously, the NCRLA Foundation has received a grant to administer a $1.1 million hospitality workforce training program. The training program will offer free formal training and certifications to attract, expand, and retain talent needed to fuel our restaurants, hotels, and other hospitality-related businesses.

We could not have done any of this work without a successful legislative session. NCRLA’s government relations team followed several bills and stayed abreast of issues affecting the hospitality industry. We worked with legislators on many bills designed to help further ease business operations and modernize the state’s alcohol beverage control system. We also worked with policy makers to clarify the rules around the implementation of social districts, and we kept track of bills related to occupancy taxes and short-term rentals.

The upcoming mid-term elections have big implications for North Carolina (pg 10). The closely watched Senate race between Ted Budd and Cheri Beasley continues to draw the most attention, but the 2022 election will also determine who has control of the state legislature.

It’s never been more important to support the candidates in these races who support the hospitality industry. Be sure to mark your calendars for October 24, at the Pavilion at the Angus Barn in Raleigh. Van Eure, Steve Thanhauser, and Lance Trenary will again host the annual Manteo to Murphy PAC fundraising event which is vital to sustaining our advocacy efforts across federal, state, and local levels.

Our events and our legislative successes wouldn’t be possible without our engaged and highly driven members and sponsors. We look forward to seeing you at Manteo to Murphy, and all our other NCRLA events. Thank you for all you are doing to support the North Carolina hospitality industry.

At Your Service

Volume 11, Issue 4

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

Director of Membership

NATALIE COX

General Counsel & Lobbyist

FRANK GRAY

Digital Communications Manager

NATE ROBERTS

Communications and Events Coordinator

INEZ NICHOLSON

Foundation Director KECIA TAYLOR

Foundation Program Coordinator KATIE PARKER

Food Safety and Lodging Regulations Specialist

CAROLYN K. GRIFFIN

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

Amber Moshakos NCRLA Board Chair

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

UPCOMING EVENTS

Network with hospitality industry leaders at one of NCRLA’s upcoming events.

Learn more at NCRLA.org

October 24 Manteo to Murphy

PAC Fundraiser

5 p.m. – 6 p.m. Angus Barn Raleigh, NC

November 9 Charlotte Chapter Meeting Location and time TBD

November 10 Asheville Chapter Meeting Location and time TBD

February 2023 NCRLA Annual Meeting and NCRLA Board of Directors Meeting Date TBD

February 2023

Stars of the Industry Awards Celebration Date TBD

First Annual North Carolina Hotel Conference a Success

Over 150 hoteliers from across the state attended the North Carolina Hotel Conference in June hosted by NCRLA and the American Hotel & Lodging Association (AHLA).

Attendees heard from AHLA CEO Chip Rogers, NCRLA President & CEO Lynn Minges, North Carolina Attorney General Josh Stein, Rep. John Bradford, and other industry advocates during the conference at the Ritz-Carlton in uptown Charlotte.

Topics ranged from the latest insights from STR and technology innovation to government issues impacting the industry and current workforce challenges and solutions. Attorney General Stein discussed numerous priorities for his administration, including human trafficking prevention.

The event was the first of its kind to be held in North Carolina and the fifth stop of the AHLA On The Road hotel conference series.

From left: Chip Rogers, Josh Stein, Lynn Minges

100 GOLFERS TEED IT UP FOR SCHOLARSHIPS AT THE 2022 FUTURE OF HOSPITALITY GOLF CLASSIC

The North Carolina Restaurant and Lodging Association Foundation hosted the Future of Hospitality Golf Classic, presented by US Foods, at the Prestonwood Country Club on August 29 in Cary. The Meadows course, at more than 7,000 yards, provided golfers with a very challenging round. Congratulations to the winning team of Brandon Bryce and Mark Van Hook from Largemouth Communications, Tim Reynolds from DHW CPAs, and Brad Hurley from 42nd Street Oyster Bar & Seafood Grill. They shot a collective 54 for the day. The team from US Foods came in second and the team from Golden Corral Corporation came in third place.

Twenty-five teams competed and we raised $72,000 from this event. All proceeds from the tournament will benefit the NCRLA Foundation, the only charitable foundation in the state dedicated to building a strong, committed workforce for our industry through scholarships, school-to-career programs, and professional development.

We hope to see you on the course next year at the 2023 NCRLA Charlotte Golf Classic in April!

NCRLA is very engaged in the election season, through independent fundraisers by members across the state for legislators and raising money for the NCRLA PAC and Advocacy Fund.

2022 ELECTION SEASON IN FULL SWING

The ballot is set, and candidates are in the home stretch for the upcoming midterm elections. This year, voters have a robust ballot with a US Senate race, 14 congressional races, and all 170 seats in the North Carolina General Assembly (NCGA) are up for grabs.

With the control of the US House of Representatives and the US Senate in the balance, there will be a lot of national money spent in North Carolina by both parties on the US Senate race and many of the congressional races.

At the NCGA, Republicans are expected to keep control of both the House of Representatives and the Senate, but they are pushing to regain supermajorities in both chambers. Supermajorities would limit the executive branch’s power with the ability to override the governor’s veto more easily. If this happens, it is expected to change the nature of legislation that is brought forward by members next year.

For the hospitality industry, we are seeing many changes to the political landscape, including an opening for the position of chair of the House Alcoholic Beverage Control Committee which has been the key to the many ABC reforms of recent years.

NCRLA is very engaged in the election season, through independent fundraisers by members across the state for legislators and raising money for the NCRLA PAC and Advocacy Fund.

NCRLA PAC is a political action committee where hospitality industry members can invest personal funds. The NCRLA PAC board, made up of NCRLA members, then decides where to invest those funds directly to candidates that have supported our industry.

The NCRLA Advocacy Fund is a 527 organization that can raise both personal and corporate funds. This flexibility allows the NCRLA Advocacy Fund to leverage funds raised to strengthen the political power of the industry in a variety of ways, including running independent expenditures supporting individual candidates.

The NCRLA PAC and Advocacy Fund give our industry a seat at the table and a voice in the North Carolina political arena. Investments in the NCRLA PAC and Advocacy Fund go a long way toward protecting your business from negative legislation and improving laws and regulations impacting your business.

Under North Carolina law, we are and title of anyone who contributes more than $50 to the NCRLA Political Action (NCRLA election cycle. Contributions cannot exceed $5,600 per election cycle. The NCRLA

READY-TO-DRINK COCKTAILS

As NCRLA prepares the legislative agenda for the 2023–2024 biennium, a policy issue that did not make it into law last year will be pushed again in 2023. Ready-to-drink cocktails are very popular premixed spiritous cocktails that have been canned. Much like the recent rise of the seltzers, premixed spirit-based beverages are also on the rise. Products such as vodka sodas and gin and tonics premade from your favorite distilleries are a very easy and convenient way to consume your favorite beverages. Currently in North Carolina, these products must be purchased at an ABC store or a mixed-beverage permittee

Last year, a group of organizations, including NCRLA, supported HB 904 Allow Sale of Low Alcohol Beverage Coolers which would have allowed ready-to-drink cocktails to be sold in retail locations. This would also allow these cans to be delivered to a permittee by a distributor much like beer and wine. Under the current system, ensuring sufficient supply and the ability to get large quantities of these cans to a permittee through the ABC system is nearly impossible.

As we begin the new legislative session in January of 2023, NCRLA continues to work with legislators and candidates on the importance of this legislation to continue to modernize the ABC system in North Carolina.

As a permittee, you can help the cause by reaching out to your elected officials and the distributors you use for beer and wine. Johnson Brothers and their lobbyists support and are pushing for this change, but others need to hear from you!

PAVILION AT THE ANGUS BARN RALEIGH, NC

SIXTH NCRLA CHEF SHOWDOWN BRINGS THE SIZZLE TO RALEIGH

Talented chefs, pastry chefs, and bartenders from across North Carolina demonstrated their ingenuity and determination throughout this year’s NCRLA Chef Showdown competition, presented by Got To Be NC Agriculture. Restaurant leaders and foodservice professionals joined the competition during the sixth season’s grand finale at the Pavilion at the Angus Barn in Raleigh.

Chef Oscar Johnson, co-owner of Jimmy Pearls in Charlotte, took home the coveted title of NCRLA Chef of the Year. NCRLA’s Pastry Chef of the Year went to Lydia Greene of Machete in Greensboro. Ginger Fox Beverage’s David Bowen, representing Broad Branch Distillery in Winston-Salem, earned the distinction of NCRLA Bartender and Distillery of the year, respectively.

More than 400 attendees at the finale were treated to tasting-sized portions of the best savory dishes, desserts, and cocktails. They voted for their favorite in each category to determine the Performance Foodservice People’s Choice award winners for Chef, Pastry Chef, and Bartender.

The competition began back in March with over 60 competitors vying for the top awards. The field was narrowed to the top 15 savory chefs, five pastry chefs and six bartenders, who survived five preliminary rounds and four semi-final rounds of competition across the state. They competed in front of a panel of industry experts and were judged based on the presentation and taste of the dish, as well as the best use and number of local North Carolina ingredients on each plate.

“NCRLA’s sixth Chef Showdown showcased the incredible talent of our chefs, pastry chefs, bartenders, and distilleries from across the state,” said Lynn Minges, President & CEO of NCRLA. “The energy, creativity, and passion of all of the competitors, who featured North Carolina’s freshest ingredients, was both delicious and inspiring.”

The preliminary rounds were hosted in Asheville, Morehead City, Charlotte, Winston-Salem, and Raleigh. The remaining chefs and bartenders competed in two regional rounds hosted in Charlotte and Raleigh. >>

2022 People’s Choice Awards

Presented by Performance Foodservice

People’s Choice Chef:

Chef Myles Scaglione | PARA Charlotte | Charlotte

People’s Choice Pastry Chef: Pastry Chef Savanna Brodar | The Ballantyne Hotel | Charlotte

People’s Choice Bartender and Distillery: Bartender Brian Pratt | Blue Shark Vodka

Chef Finalists

Chef Andres Prussing Golden Owl Tavern | Charlotte

Chef Charles Gardiner

The Ballantyne Hotel | Charlotte

Chef Daniel Wheeler Caldwell Community College | Hudson, Boone

Chef Jamie Davis

The Hackney | Washington

Chef Keith Henning Black Powder Smokehouse | Jamestown

Chef Kyle Teears

Saint Jacques French Cuisine | Raleigh

Chef Malik Williams

Tap@1918 | Rocky Mount

Chef Matthew Rivers

Blowing Rock Country Club | Blowing Rock

Chef Nick Chavez Salt Fish Restaurant and Tiki Bar | Carolina Beach

Chef Phillip Platoni Southminster | Charlotte

Chef Ryan Kline

Jargon Restaurant | Asheville

Chef Sera Cuni

Cafe Root Cellar | Pittsboro

Pastry Chef Finalists

Pastry Chef Luis Rojas

Marriott Charlotte City Center | Charlotte

Pastry Chef Whitney King Stable Cafe at Biltmore | Asheville Bartender and Distillery Finalists

David Schmidt

Canopy Cocktails & Garden | Charlotte | The Hackney Distillery | Washington

Max Barwick

Neighbors Bar | Fainting Goat Spirits | Greensboro

Paul Gulley

Corpse River Bar & Lounge | Durham Distillery | Durham

Thank You to Our Sponsors!

Presenting | NC Department of Agriculture

Chef | US Foods

People’s Choice Award | Performance Foodservice

Exclusive Regional | Healthy Hospitality

Exclusive Sanitation | Ecolab

Exclusive Cast Iron Cookware | Carolina Cooker

Undeniably Dairy | The Dairy Alliance

Old North State Sponsor | NC SweetPotato Commission

Culinary | Forever Oceans Bobby Boy Bakeshop Carteret Community College Central Piedmont Community College Wake Tech Baking & Pastry Arts Wake Tech Culinary Arts DoorDash AB Tech Community College Vidrio The Goodyear House

Hospitality | Angus Barn Marriott Raleigh City Center • Beaufort Hotel Charlotte Regional Visitors Authority Pepsi The Dunhill Tidewater Grain Co. Inland Seafood Martin’s Distribution Brookstown Inn Visit Winston-Salem • TonTon • Engadine Inn & Cabins The Mayton The Durham Hotel The Lab Summit Hospitality

Pantry | Miso Master Goodnight Brothers Cackalacky

Drink Local Wine Fullsteam Brewery

With thanks to Chelsea Meetings On Cue.

Watch the Chef Showdown Video!

Thank You to Our Judges!

Regional Judges

Steven Goff, owner of soon-to-open Tastee Diner in Asheville and 2019 NCRLA Chef of the Year

Tie Whittaker, owner of Buttermilk Boutique and 2021 Pastry Chef of the Year

Saif Rahman, executive chef of Vidrio and 2021 Chef of the Year Matthew Krenz, 2017 NCRLA Chef of the Year

Preliminary Judges

Richard Kugelmann, Dean of Skilled Trades and Public Services at Central Piedmont Community College

Chef Jayson Foster, Executive Chef and Owner of Blue Moon Bistro Chef Mark Turner, Executive Chef at Performance Foodservice Chef Mary Jayne Wilson, Owner of Thoughtful Baking Company

Chef Chris Aquilino, Chief Culinary Officer & Culinary Architect at Further Culinary Group

Chef Keith Rhodes, James Beard nominee for Best Chef Southeast, owner of Catch

Pasty Chef Lucia Bobby, co-owner of Bobby Boy Bakeshop

Chef Ricky Moore, Saltbox Seafood Joint Chef Jeremy Bevins, US Foods Laney Jahkel-Parrish, pastry chef at 300 East

Bartender and Distillery Judges

Colleen Hughes, 2021 NCRLA Mixologist of the Year; bartender at Supperland and Haberdish Shannon Healey, Owner of Alley 26 Peter Grills, General Manager of the Beaufort Hotel

NC ProStart—A Pathway to Culinary and Restaurant Management Excellence

To shape the future of the hospitality industry in North Carolina, the NCRLA Foundation oversees the ProStart program. ProStart is a two-year, industry-backed culinary arts and restaurant management program for high school students. The nationwide program reaches approximately 145,000 students in nearly 1,800 schools in all 50 states, Washington, DC, and the Territory of Guam.

From culinary techniques to management skills, ProStart’s industrydriven curriculum provides real-life experience opportunities and builds practical skills and a foundation that will last a lifetime. By bringing industry and classroom together, ProStart gives students a platform to discover new interests and talents and opens doors for fulfilling careers. It all happens through a curriculum that teaches all facets of the restaurant and foodservice industry, inspires students to succeed, and sets a high standard of excellence for students and the industry.

While classroom experience is necessary to learn the foundational culinary and management skills, nothing beats real-life experience gained by working in the industry. ProStart students learn how to be industry professionals with hands-on experience through internships and/or school-based enterprises.

Many post-secondary schools in the nation recognize ProStart’s Certificate of Achievement, which is awarded to students who complete both levels of the program and at least 400 hours of work experience, and reward them with credit toward their degree programs.

As part of the ProStart program, the NCRLA Foundation invites participating schools to compete each year at the NC ProStart Invitational, a high-stakes culinary arts and restaurant management competition which showcases the knowledge and skills the students have developed through the program. The topthree ranking teams from the culinary and management competitions are awarded generous educational scholarships to help further their careers in the hospitality industry. The first-place teams earn the opportunity to represent North Carolina at the National ProStart Invitational® where they will face off against nearly 400 students from across the country.

Interested in getting more involved in the ProStart program? Engagement opportunities abound for NCRLA members! From hiring ProStart students/alumni to becoming judges/sponsors for the state and national competitions, or partnering with local ProStart schools to provide tours/demos/in-class presentations, let us know how you’d like to support the future leaders of our industry! Contact Kecia Taylor at ktaylor@ncrla.org for more information.

Learn more about the National ProStart program.

While classroom experience is necessary to learn the foundational culinary and management skills, nothing beats reallife experience gained by working in the industry.”

REBUILDING HOSPITALITY WORKFORCE

Greenville, Kitty Hawk, and one virtual session to share the challenges they are experiencing with hiring and retention.

They discussed the positions and roles that have been the most difficult to fill, recruitment and retention strategies they have been using, and they identified the things they thought were the barriers to filling vacancies in the hospitality industry.

With funding made available from the American Rescue Plan, NCRLA is working on two fronts to help address the issue.

First, the North Carolina legislature allocated $5 million of the state’s portion of the American Rescue Plan funds to NCRLA to support a recruitment campaign to help rebuild the hospitality workforce in the aftermath of COVID-19.

To get started on these important initiatives, NCRLA contracted with professional facilitators who hosted a series of regional roundtable discussions across the state. Restaurant and hotel owners, human resource managers, and hospitality industry recruiters attended eight in-person discussions in Charlotte, Asheville, Greensboro, Raleigh, Durham, Wilmington,

In addition to hearing from employers, several focus groups are slated with current hospitality industry employees, former employees, and potential workers to hear firsthand about obstacles, issues, and perceptions about working in the hospitality industries.

The insights and information from the employer and employee focus groups will be compiled into a labor market analysis and used to create key messaging about the benefits of employment in the hospitality industry. It will also be used to develop concepts and messaging to support a North Carolina Hospitality Workforce Recruitment Campaign. >>

Learn more about this program.

Workforce challenges continue to plague restaurants, hotels, attractions, bars, breweries, and other hospitalityrelated businesses in North Carolina.

NCRLA Foundation to Offer Free Hospitality Industry Training

To help recruit and retain employees in the hospitality industry, the North Carolina Department of Commerce (NCDOC) has contracted with the NCRLA Foundation (NCRLAF) to administer a $1.1 million hospitality workforce training program.

This program is part of an overall $6.4 million grant that NCRLA supported called Supporting and Strengthening Resiliency in North Carolina’s Travel, Tourism, and Outdoor Recreation Sectors. The foundation’s training program will offer formal training and certifications to help attract, expand, and retain talent needed to fuel North Carolina restaurants, hotels, and other hospitality-related businesses.

A unique website will feature approximately 60 courses and certifications that are currently available through the National Restaurant Association and the American Hotel and Lodging Education Association foundations.

These courses are designed to help individuals seeking careers in the industry, businesses, and nonprofit entities that are currently hiring or offering career advancement

opportunities to current employees, and to state and nonprofit entities that employee frontline and management-level employees in the hospitality and tourism industry.

The training is targeted at high-school culinary arts and hospitality career and technical education programs, twoand four-year post-secondary students and educators, new and returning employees in the hospitality industry, and professional advancement for employees currently working in the industry.

All the courses are nationally recognized as best in class and will be offered at no cost to North Carolina residents and academic institutions, including high-schools, nonprofits, businesses, tourism attractions, and venues to serve as partners in the delivery of the training.

For more information, contact Kecia Taylor at ktaylor@ncrla.org.

Fast-track COVID cash for your business

You’re likely eligible for up to $26,000 per employee in Employee Retention Credit (ERC) cash. And the NCRLA wants to make sure you collect every penny.

Presenting the Easy ERCTM

We’ve partnered with Adesso Capital—a firm that specializes in ERC filing for the hospitality industry—to make it easy for you to claim your ERC cash.

Step 1 Step 2 Step 3

Scan the QR code below to schedule a consultation during which you’ll get an estimate of how much ERC money you may qualify for.

Adesso’s expert CPA team then goes to work to prepare your ERC and file it with the IRS.

You may then choose to receive up to 50% of your ERC cash within days with an advance against your ERC payout.*

Scan this code to visit the ERC Support Center now

*ERC Cash of Adesso Capital’s financing Adesso Capital a lender. Rates, terms, conditions a loan completed. All to eligibility and other conditions and conditions, and credit decisions are at the sole discretion of the lender. Offered for commercial uses to businesses only. Other terms, conditions, fees, and restrictions may apply. Not valid in all states. ERCTM are trademarked by Adesso Capital.

Energy efficiency upgrades with financing options.

Looking for energy efficiency upgrades but not sure how to pay for them? SmartPath™ can help. You can get energy-efficient equipment upgrades with little to no upfront investment. An authorized trade ally will work with you and find tailored solutions. Duke Energy will then track and report actual energy savings and offer incentives to help you cover the cost of the upgrades. Minimize financial barriers and still get the upgrades you need. Get started today. Call 866.380.9580 or email smartpath@duke-energy.com to see if you qualify.

MEMBER SAVINGS PROGRAM

NCRLA Preferred Providers & Partners

DELIVERY & TECHNOLOGY SOLUTIONS

BYOD: Bring Your Own Data is the Data Correlation Engine that powers Mabel—the world’s first virtual restaurant assist. She helps duty managers make better decisions in the moment with real-time alerts.

DoorDash: Is a technology company that connects people with the best in their cities. They do this by empowering local businesses and in turn, generate new ways for people to earn, work, and live. They started by facilitating door-to-door delivery, but they see this as just the beginning of connecting people with possibility—easier evenings, happier days, bigger savings accounts, wider nets, and stronger communities.

Looking for energy efficiency upgrades but not sure how to pay for them? Duke Energy’s SmartPath™ can help. Get started today. Call 866.380.9580 or email smartpath@duke-energy.com to see if you qualify.

Fintech: Offers industry-leading technology solutions for beverage alcohol management from grain to glass.

iCharge: To meet the growing demand of electric vehicle charging needs, NCRLA has partnered with iCharge to help provide our members with the best-in-class hardware, equipment, and software options available on the market. iCharge provides a fully-managed charging service, including access control, automatic energy metering and billing, and smart load management.

Relay: Connecting your team means more than two-way talk. Relay is creating technology that focuses on innovative, durable, and adaptive ways for hospitality teams to communicate safely and efficiently.

EMPLOYMENT SERVICES AND WORKFORCE DEVELOPMENT

NC Hospitality Jobs: A free job board that is for anyone in the North Carolina hospitality industry. NCRLA is committed to supporting all NC hotels, restaurants, and bars to help our industry fully recover.

North Carolina ProStart: NCRLA supports culinary and hospitality training programs at the high school level. Mentorships and job placements are available.

FOOD SAFETY CERTIFICATION AND HOSPITALITY INDUSTRY TRAINING

American Hotel & Lodging Educational Institute: Founded in 1953 to provide working hospitality professionals with education and training. AHLEI continues to meet the needs of the industry with a variety of hospitality solutions, including online learning, professional certification, and resources for high schools, colleges, and workforce agencies.

Human Trafficking Training: Businesses Ending Slavery and Trafficking (BEST) provides consultation and training to hundreds of hotels focused on reducing human trafficking and mitigating the reputational, legal, and financial risks associated with it. NCRLA members can receive the training for free.

ServSafe Food Safety Training: NCRLA members get a 20% discount on ServSafe food handler, manager, and allergen training.

FOODSERVICE AND BEVERAGE

Got To Be NC: Representing all aspects of North Carolina agriculture, agri-business, and the state’s growing food industry, Got To Be NC is a proud partner of NCRLA to connect chefs and restaurants to local products to continue to diversify, innovate, and strengthen NC’s food and agriculture businesses.

Pepsi: Born in the Carolinas, NCRLA is proud to partner with Pepsi to not only quench your thirst, but to make a positive impact in the NC community.

Shelton Vineyards: Founded in 1999, Shelton Vineyards was envisioned as a new agricultural resource for an area once dependent on tobacco farming. Discover all the “Rieslings” why NCRLA partners with Shelton Vineyards.

NCRLA partners with a number of businesses to provide discounts and resources to support members.

US Foods: As one of America’s great food companies and a leading foodservice distributor, US Foods provides customers with innovative food offerings, culinary equipment, and a comprehensive suite of e-commerce, technology, and business solutions to help increase your bottom line.

HOTEL PERFORMANCE DATA

STR: The global leader in hotel data and performance benchmarking. As an NCRLA member, you are entitled to special discounts on many STR products and services, and access to the monthly STR report.

INSURANCE

HEALTH INSURANCE:

Insurance People: An exclusive health insurance offering, Insurance People is an independent NC-based agency that provides a comprehensive suite of insurance solutions to protect you from the unexpected.

United Healthcare: Offers “members-only” pricing and healthcare solutions that include affordable virtual doctor visits through Teladoc, individual and family plans that don’t require employer participation, and discounts on home health lab testing services and prescriptions.

WORKERS’ COMPENSATION:

Cerity: A subsidiary of Employers, offers digital, direct-to-customer workers’ compensation insurance policies. They offer a fast, digital, and mobile-friendly experience that can provide instant quotes, flexible and affordable payment plans, efficient claims management, and loss control services, all at your fingertips.

Employers: With more than 100 years of experience, Employers has been providing restaurants and hotels quality services and flexible payment plans that keep NC workers not only working, but working safely.

LEGAL SOLUTIONS

ATTORNEY SERVICES

Blanchard, Miller, Lewis & Isley, P.A.: North Carolina’s liquor industry is dynamic and evolving rapidly, but it is also highly regulated. These attorneys have extensive experience representing breweries and hospitality industry clients before the NC Alcoholic Beverage Control Commission, as well as in litigation involving alcoholic beverage laws and regulations.

Cranfill Sumner: These attorneys help keep your business running smoothly and safely, protect your interests, and give you peace of mind. They assist retailers, hoteliers, and those working with them in matters related to Hospitality Law, Professional Liability, Employment Law, and more.

CLASS ACTION SETTLEMENTS

Class Action Capital: Many hotels do not have the time, resources, or relevant data available to file a settlement claim, and Class Action Capital will work with you to submit a fully comprehensive claim recovery, while minimizing the use of your employees’ time, internal resources, and the risk of errors when managing claims yourself.

TAX CREDIT SPECIALISTS

Addesso Capital: NCRLA has engaged Adesso Capital as our partner offering Employee Retention Credit filing services to our members. Adesso Capital provides concierge financial services to small and mid-sized businesses. When the pandemic drove business into a downturn, Adesso assembled a team of tax experts to help businesses maximize the federal COVID relief available to them. Adesso has helped hundreds of businesses secure tens of millions of dollars in ERC funds.

LIQUOR LIABILITY

Hospitality Insurance Group: When your business serves or sells liquor, it’s always best to play it safe. That’s why NCRLA partnered with HIG to provide the best liquor liability coverage possible to protect establishments in what is known to be a high-risk industry.

MARKETING & COMMUNICATIONS

Largemouth: Words matter! Largemouth has been helping clients in the hospitality industry navigate the maze of communication channels to take their stories to the next level. They help you with PR strategy and messaging, media relations, social communications, corporate communications, issues management, and brand activations.

MUSIC LICENSING

BMI: 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.

PAYMENT PROCESSING & PAYROLL SOLUTIONS

Heartland Payment Systems: As an endorsed partner of NCRLA and the National Restaurant Association, Heartland offers a complete suite of services, including credit card processing, payroll services, tip and check management, and gift marketing. With Heartland, restaurants and hotels can reduce expenses, enhance and improve operations, and increase profitability.

PRODUCT SUPPLIERS

Ecolab: Around the world, businesses in foodservice, food processing, and hospitality choose Ecolab products and services to keep their environment clean and safe, operate efficiently, and achieve sustainability goals.

GHOST KITCHENS AND

VIRTUAL BRANDS REGULATIONS

Ghost kitchens—making food for takeout and delivery only— remain a small presence on the restaurant landscape, but some operators see their promise. According to the National Restaurant Association, roughly four in 10 operators—including half of quickservice operators—think delivery from a virtual or ghost kitchen will become more common.

To help keep up with the growing trend, the NC Department of Health and Human Services (NCDHHS) has recently provided legal guidance to local health departments regarding these marketing concepts. Virtual kitchens are not defined nor addressed in the FDA Food Code and there is no authority to regulate such marketing concepts.

However, to help promote statewide consistency, NCDHHS is developing written guidance for local health department jurisdiction. Below, is the current guidance NCDHHS is giving to

local health departments regarding virtual or ghost kitchen concepts:

At the beginning of each inspection when handling the normal questions of changes of ownership and menu changes of the establishment, please include a question on virtual branding or ghost kitchen concepts.

Any change in a food establishment operation (e.g., adding ghost/virtual kitchens) must be approved prior to implementing. This assessment of the virtual kitchen plans is to ensure the existing establishment is equipped properly and food storage and handling practices are in place to control foodborne illness risk factors. Once operations concerning the addition of a virtual kitchen are approved by the local health department, the name of the virtual kitchen should be added to the record of the existing permit to document what entities operate out of that space. a of

Member Moments Recognizing Carolina’s Hospitality Leaders

LM RESTAURANTS SUPPORT WORLD CENTRAL KITCHEN’S UKRAINE EFFORTS

USA TODAY RANKS BISCUITVILLE AND TWO NC WINERIES AMONG THE BEST

North Carolina’s own Biscuitville restaurant chain was voted among the best in America for regional fast food by readers of USA Today Biscuitville came in at #8 on USA Today’s 10Best Readers’ Choice Awards. The chain consists of 55 locations throughout North Carolina and Virginia. Initial selections for the awards list come from travel experts, who choose the top 20 nominees in several categories, including best art museum, best farmers market, and more. “These 10 fast-food restaurants are so good that they are worth traveling across the country to try!” according to the USA Today 10Best list. Two wineries also made USA Today 10Best. Stone Ashe Vineyard in Hendersonville won the top readers’ choice award for best new winery. Marked Treed Vineyard in Flat Rock came in fifth place on the list.

Raleigh-based hospitality group LM Restaurants dedicated the month of July to fundraising for the World Central Kitchen—a nonprofit that sends teams of chefs into areas of crises. President of LM Restaurants and NCRLA Board Chair Amber Moshakos set a goal to raise $100,000 for the organization’s efforts in Ukraine. The restaurant group surpassed its goal, raising a total of $141,715. “As a family and a company, we couldn’t sit by and do nothing—we are compelled to act now,” said Moshakos. “Our mission is to feed our community, so partnering in a fundraiser for World Central Kitchen was the best way for us to feed the greater global community.”

Stone Ashe Vineyard / Marked Treed Vineyard

42nd Street Oyster Bar Helping to Restore Oyster Beds in North Carolina

42nd St. Oyster Bar and Native Shorelines are partnering to give the restaurant’s used oyster shells a new purpose. The shells will be sent to the North Carolina coast to be used in coastal restoration efforts which will help protect coastal land from wave energy, create new habitats, and expand marshland. On average, the restaurant serves around 3,500 oysters a week. The restoration efforts are a part of the North Carolina Oyster Shell Recycling Program, which puts used oyster shells back into

the waters along the coast to help baby oysters find a shell to attach themselves to and grow. 42nd St. Oyster Bar first opened in 1931 as a grocery store offering oysters and draft beer. The restaurant was re-established in 1987 and quickly became a premier destination for fresh seafood. In the state of North Carolina, it is illegal to dispose of oyster shells in landfills or use them as mulch for landscaping since they are needed for reef building in our sounds.

Andy Clark Accepts New Position with US Foods

NCRLA’s 2022 Hospitality Supplier of the Year Andy Clark accepted a new position of Senior Vice President for Special Projects at US Foods in June. In his 26 years with the company, Andy has held a variety of roles across the Southeast, including most recently overseeing the Charlotte and Ft. Mill foodservice distribution centers. He has been active with NCRLA and has served generously on both the NCRLA and the Foundation Boards. In his new role, Clark will be relocating back to the Raleigh area. “I love my Charlotte/ Fort Mill USF team—friendships both professional and personal—that will last a lifetime,” he said. “This team is truly the most talented and passionate team in foodservice, but for me it’s time to write a new chapter.” He said his new role with US Foods will allow him to have closer proximity to his children and grandchildren, his home at the coast, and most importantly, “more time with my patient, supportive, and beloved soulmate—Denise Myers Clark.”

À La Carte sampler of hospitality news stories

Gin-drinking attendees of the 49th Daytime Emmy Awards in Los Angeles on June 24 were able to sip on handcrafted gin from Chemist Spirits, a distillery located in downtown Asheville. “Women are such a large part of the Daytime Emmy Awards. As a female-founded and owned spirits brand, Chemist is proud to be the official gin of the 2022 ceremony,” said Chemist Spirits co-founder Debbie Word. According to industry data, less that 19% of American distillers are female and only 2% are owned by women. Word and her daughter, Danielle Donaldson, established the distillery in 2018. For Word, spotlighting the art and science of distilling at the Daytime Emmy Awards complements the ceremony’s celebration of the television arts and sciences.

Ways to Reduce Interview No-Shows

Interview no-shows have become more prevalent during the pandemic. Three out of five restaurant owners and operators say interview “ghosting” is their biggest staffing challenge. There are several ways to reduce the number of no-shows. Try to schedule interviews within the first 24–48 hours of the candidate’s initial engagement to maintain their momentum. Candidates will note that you are prompt in communicating and it prevents them from moving on to seek jobs elsewhere. Set up automated reminders to the candidate notifying them of the upcoming interview the day before and the day of the appointment. Try to be understanding of any roadblocks or last-minute cancellations. Life happens and being open to rescheduling will help you be flexible and reduce the rate of ghosting. You can also tailor the application process to the candidates you are trying to reach. Gauging interest ahead of time can help you get a better sense of who will be more likely to follow through, setting apart the more serious, higher quality candidates.

Travel + Leisure Honors Fearrington House and Inn on Biltmore Estate

Congratulations to the Fearrington House in Pittsboro and the Inn on the Biltmore Estate, which were recognized by Travel + Leisure as some of the world’s best places to stay. The magazine’s readers were asked to give their input on their own travel experiences around the globe for their annual World’s Best Awards. All were rated on their facilities, location, service, food, and overall value. Of all surveyed, five North Carolina resorts were among the top 15 chosen by readers. The Swag in Waynesville, the Old Edwards Inn & Spa in Highlands, the Half Mile Farm in Highlands also made the list.

Make the Business Travel of Tomorrow a Priority Today

As companies worldwide attempt to reconfigure the workplace and how to best collaborate, the hotel industry is also tasked with figuring out how to balance the comfort level of their employees, as well as their needs for business recovery and growth. Business travel has been recovering at a slower rate than leisure travel, with some companies still having stricter travel restrictions in place for their employees. Instead of larger, global meetings and conferences, companies are trending toward smaller and more frequent get-togethers to allow their teams to collaborate and drive innovation.

Being able to stand out among competitors to accommodations buyers is more important than ever before. Hotels should focus on quicker turnaround times on requests for proposals, streamline processes, and implement data-driven pricing. Sourcing out technology platforms that allow for travel agents or corporate planners to gain access to the information they need in a time-effective manner can help set you apart. Hotel sales teams should also be able to quickly analyze corporate accommodation requests for how they will best fit their availability and revenue needs. Learn more.

Fearrington House in Pittsboro

Inn on the Biltmore Estate

NC’s Chemist Spirits the Official Gin of the 49th Daytime Emmy Awards

A curated suite of wellness solutions for hospitality

UnitedHealthcare, the only endorsed health carrier of hospitality associations nationwide, offers exclusive, members-only pricing and solutions to Healthy Hospitality partners.

Unlimited mental health, medical, physical therapy and derma tology virtual visits with US licensed physicians who can prescribe medications and treatment plans for $9 per employee per month. Full-time, part-time, H-2B, and 1099 employees are eligible.

Hospitality employees can obtain health insurance for themselves and their families. Enroll in medical, dental, vision, life, disability, and Medicare coverage programs with no cost to employers. (varies by county and state)

Save up to 80% on FDA-approved prescription medications at more than 64,000 pharmacies nationwide with this free program.

Help employees manage their mental health with free and low-cost resources.

Coming Soon

Help your team find trusted caregivers for their every need with exclusive member pricing and solutions. & Family