At Your Service, Fall 2023

GET READY TO BE OBSESSED.

Speed, confidence and control like never before — all in one superintuitive app. We call it MOXē; you can call it your new hard-working, supersmart business partner. And oh yeah, MOXē never clocks out.

All-in-one solution from the industry leader

Lightning-fast interface, reliable data and tools that give you control Find the products you need and place orders on the go

Track your order, no matter what it is — from pizza dough to pickles

Work seamlessly across all desktop, tablet and mobile devices

YOU’VE GOT MOXē.

Want a bit more MOXē in your life? Scan this code.

NCRLA BOARD OF DIRECTORS

EXECUTIVE COMMITTEE:

BURNEY JENNINGS, CHAIR

Biscuitville Fresh Southern

TOM PASHLEY, VICE CHAIR

Pinehurst Resort

JASON SMITH, TREASURER

18 Restaurant Group

SHERI ERHART, SECRETARY

CMC Hotels

JIM BELEY, TRAVEL & TOURISM

BOARD LIAISON

The Umstead Hotel & Spa

LANCE TRENARY, NRA LIAISON

Golden Corral Corporation

AMBER MOSHAKOS, IMMEDIATE PAST CHAIR

LM Restaurants

LYNN MINGES, NCRLA PRESIDENT & CEO

FRANK GRAY, GENERAL COUNSEL

BOARD MEMBERS:

PATRICK AIELLO

Ecolab

ANDY CLARK

US Foods

PHIL FRIEDMAN

Salsarita’s Fresh Cantina

TIM GOSS Firehouse Subs

JIM GRATTON

Charlotte Marriott SouthPark

KELLY HARRILL

Koury Hospitality Group

DORIS HUEBNER

F & D Huebner, LLC

RUSS JONES

Davidson & Jones

CHEETIE KUMAR

Ajja

SCOTT MAITLAND

Top of the Hill Restaurant, Brewery & Distillery

NISHITH “NISH” PATEL

Beacon IMG, Inc.

PINKESH PATEL

AAHOA Liaison

SHAUNAK PATEL

Parks Hospitality Group

VINAY PATEL

SREE Hotels, LLC

GONZA SALAMANCA

Gonza Tacos Y Tequila

IAN SAUER

Summit Hospitality Group, LTD

BILLY SEWELL Platinum Corral, LLC

DOUG STAFFORD Griffin Stafford Hospitality, LLC

STEVE THANHAUSER

Angus Barn Ltd.

GOVERNMENT AFFAIRS

CO-CHAIRS:

VINAY PATEL SREE Hotels, LLC

JASON SMITH

18 Restaurant Group

Welcome New NCRLA Members

Allied County Road Seafood, LLC, Belhaven

Night Owl National Stoneworks, Charlotte

Tempur Sealy International, Trinity

The Reputation Lab, Springfield, VA Restaurants

1587 Restaurant & Lounge, Manteo

AP & RP LLC/ TLC Enterprises – Firehouse Subs

Bazil Indian Cuisine, Raleigh Beachcombers Tiki Hut, Kill Devil Hills

The Cow Café, New Bern Eventide, Duck Glenwood Grill, Raleigh

Growlers to Go, Kill Devil Hills

Hip Hop Smoothies, Charlotte

Hurricane Mo’s, Kitty Hawk

Jimmy Pearls, Charlotte

Lost Colony Tavern, Manteo

Mad Dash, Charlotte

Mano Bella, Charlotte

M Kokko, Durham

M Pocha, Durham

M Sushi, Cary

M Sushi, Durham

M Tempura, Durham

M Test Kitchen, Cary

Pinetop Sport Club, Greensboro

SmacNally's Waterfront Grill, Ocracoke

Snow Bird, Nags Head

Sweet Crunch, Charlotte

The Blind Elk Taproom, Banner Elk

The Hound, Asheville

The Pickled Onion, Raleigh

The Pickled Onion— Forestville Crossing, Raleigh

The Pickled Onion— Wakefield Commons Dr., Raleigh

Tree House Café + Coffee, Duck

Vine & Board Gourmet Bites, Duck

Zwelis Ekhaya, Durham

Thank You to Our Corporate Partners

For Continued Success— WE NEED YOU!

It is hard to believe that fall is here already! This summer was a whirlwind of industry events with a focus on hospitality industry policy and legislative priorities.

Working together with you, we continue to advocate on issues and policies focused squarely on protecting the hospitality industry. At press time for At Your Service, the NC General Assembly had not yet passed a budget, but know that we continue to advocate for the hospitality industry on your behalf.

This work does not happen without building a solid foundation of good relationships with community leaders and policymakers.

To do that, you will see in the fall issue of At Your Service that we went to Washington, DC with the National Restaurant Association and the American Hotel & Lodging Association to meet with members of our congressional delegation. We came together again in Raleigh and met candidates running for governor and spent time with the North Carolina legislative delegation at Rally in Raleigh.

All this hard work pays off, but it is not all that we do. Also in this issue, you will see that we celebrated our top chefs, pastry chefs, bartenders, and distillers at the largestever NCRLA Chef Showdown event.

You helped us raise money for scholarships and training for hospitality industry employees at our Future of Hospitality Golf Tournament in Cary.

And in October, we are launching our hospitality marketing recruitment campaign—Serving Careers—complete with tools for employers and employees and an associated “Careers” website.

But we could not do any of this work without you.

We will continue to build on our foundation with our PAC funding event Manteo to Murphy at The Pavilion at the Angus Barn in October and we look forward to seeing you there!

STAFF

President & Chief Executive Officer

LYNN D. MINGES

Vice President of Communications & Business Development

CHRIS MACKEY

Vice President of Government Affairs

ISABEL VILLA-GARCIA

Vice President of Finance and Operations

SHELLY EUBANKS

Director of Membership

NATALIE COX

Director of NCRLA Foundation & Workforce Development

KECIA POLING (TAYLOR)

Executive Assistant

JENNA DAUGHERTY

Digital Communications Manager

NATE ROBERTS

Communications, Development & Events Coordinator

INEZ NICHOLSON

NCRLA Foundation & Workforce Development 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, Vice President of Communications & Business Development, at cmackey@ncrla.org.

In October, we are launching our hospitality marketing recruitment campaign— Serving Careers complete with tools for employers and employees and an associated “Careers” website.

Burney Jennings NCRLA Board Chair

Lynn Minges NCRLA President & CEO

UPCOMING EVENTS

2023

October 3

Charlotte Regional Meeting

3–5 pm

Community Matters Cafe

Charlotte, NC

October 23

NCRLA Board of Directors Meeting

10 am–2 pm

Raleigh, NC

The Westin Raleigh-Durham Airport

Raleigh, NC

October 23

Manteo to Murphy— PAC Fundraiser

5:30 pm–9 pm

The Pavilion at the Angus Barn

Raleigh, NC

November 7

NCRLA Foundation Board of Trustees Meeting

10 am–2 pm Virtual

2024

February 12

NCRLA Annual Meeting & NCRLA Board of Directors Meeting

Sheraton Imperial Hotel

Durham, NC

February 12

Stars of the Industry

5:30–8 pm

Sheraton Imperial Hotel

Durham, NC

Hospitality Industry Wins Big at the 2023 Future of Hospitality Golf Classic

The North Carolina Restaurant and Lodging Association Foundation hosted the annual Future of Hospitality Golf Classic, presented by US Foods, at Cary's prestigious Prestonwood Country Club on August 21.

Golf enthusiasts and hospitality industry leaders converged on the Meadows course, spanning over 7,000 challenging yards, as 23 teams competed.

In a day marked by camaraderie and competition, the winning team, comprising Bob Dontino, James Bailey, Blake Jennings, and Courtney Humphrey, emerged triumphant with a collective score of 51.

Beyond the greens, the true victor was North Carolina’s hospitality sector. The event not only exceeded its goal of raising $71,000 but also rallied support for the NCRLA Foundation. The NCRLA Foundation is committed to fortifying the industry’s workforce through scholarships, school-to-career initiatives, and professional development.

US Foods, Ecolab, HWY 55, and Golden Corral led the charge as our Presenting and Eagle sponsors. Prestonwood Country Club graciously hosted the event, bringing together industry professionals to champion the future of hospitality education in North Carolina.

THANK YOU TO ALL OF OUR SPONSORS!

Presenting: US Foods

Eagle: Ecolab | Golden Corral | HWY 55

Birdie: ARRIS Hospitality | Big Ed’s Restaurant | Biscuitville

| Bojangles | Drum & Quill | Employers | Pinehurst Resort | SpotOn

Energy: Duke Energy

Donor: DoorDash | Taziki’s Mediterranean Cafe

Beverage Cart: LM Restaurants

| Midwood Smokehouse

Tee & Green Sponsors:

Angus Barn | Bella Monica | BM

Roofing Contractors | Carolina

Brewery | Charlotte Regional Visitors Authority | Cheerwine |

Cook’s Mill Whiskey | County Road

Seafood, LLC. | Cranfill Sumner, LLP. | EZ Brew | Johnson & Wales

University | Kellogg’s | Largemouth

Communications | Lonerider

Spirits | Long Beverage | Night

Owl National Stoneworks | Pepsi

Bottling Ventures | Poppyseed

Market | Prestige Gaming

Solutions, LLC. | Raleigh Marriott

City Center | Relay | Shelton

Vineyards | Southern Distilling Co. | SpotOn | Sutler’s Spirit Co. |

Taziki’s Mediterranean | The Seals |

Utility Management Services | Visit Winston-Salem

FIRST PLACE TEAM: Bob Dontino (DIRECTV), James Bailey (Lee & Associates), Blake Jennings (Biscuitville FRESH SOUTHERN), Courtney Humphrey (Opex Technologies)

SECOND PLACE TEAM: Phil Hunt (Tri-Arc Foods Inc.), Scott Alphin (Global BioProtect LLC.), BJ Bartel (Tri-Arc Foods Inc.), Tim Reynolds (DHW CPAs)

THIRD PLACE TEAM: Chris Strickland (ALSCO), Eric Cua (ALSCO), Freddie Morton (ALSCO), Rick Etheridge (ALSCO)

Fore! Golfers are lined up and ready to play at the 2023 Future of Hospitality Golf Classic.

HUNDREDS OF HOTELIERS

ATTEND SECOND NCRLA/AHLA

HOTEL CONFERENCE

Hoteliers from across the state attended the North Carolina Hotel Conference, hosted by NCRLA and the American Hotel and Lodging Association (AHLA) in June.

Attendees heard from AHLA VP of Government Affairs Troy Flanagan, NCRLA President & CEO Lynn Minges, NCRLA VP of Government Affairs Isabel Villa-Garcia, North Carolina Attorney General Josh Stein, State Sen. Brad Overcash, and other industry

advocates during the conference at the Holiday Inn CharlotteCity Center 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.

NCRLA’s Omnichannel Recruitment Campaign, “Serving Careers”

North Carolina’s hospitality industry is brimming with opportunity, and we want everyone to know. So, we’re jumpstarting efforts to recruit great workers for our area’s restaurants and hotels. And by jumpstarting, we mean going all out.

From October 2023 through May 2024, we’re launching a comprehensive omnichannel marketing campaign that leaves no stone unturned. We’ll be frontand-center anywhere and everywhere hospitality employees and prospects will be, such as social media, streaming TV, radio, and online. We’re even showing up on buses and billboards in select markets. Here’s how we’re doing it.

THE STORY OF HOSPITALITY

First, the strategy. Our research corroborated what we already knew: Hospitality is cool—but we need to show why. In other words, we need to give hospitality a “glow up” and remind everyone that this industry welcomes people of all types, ages, and backgrounds. So, we’ll highlight the comprehensive opportunities available in local and chain restaurants and hotels, from entry level to executive. We’ll also spotlight how the hospitality industry is a great place to learn day-to-day business activities and customer service skills necessary for any career. And we’ll explain how it’s an industry where you can quickly advance from the dish room to the boardroom.

Our target audience. We‘ll be targeting largely entry- and mid-level candidates. Our research has helped uncover their needs, attitudes, and behaviors, which informs our messaging and communications mix. We’ll also be targeting employers with content to help with hiring and retention.

North Carolina’s hospitality industry is brimming with opportunity, and we want everyone to know.

Next, the messaging. People are at the center of every word and every visual in our campaign. Our campaign mantra:

You are the path-makers, the risk-takers, the groundbreakers. Here, it doesn’t matter what school you went to, what kind of car you drive, or who you’re related to. Come as you are and know that who you are is nonnegotiable. Just come with all your creativity, your passion, and skills. The North Carolina hospitality industry is Serving Careers.

We want to communicate that in hospitality, you can achieve your goals, grow personally and professionally, and create a solid network. We’ll tell the story of hospitality with real stories of the people who work here. We’re talking to servers, line cooks, chefs, hotel desk staff, housekeepers, hotel managers, and more to capture their experiences that we’ll then weave into mustconsume content featured in every available marketing channel.

Then there’s the creative execution. We’re mixing journalism, content marketing, design, and broadcast best practices to create a slew of video and content assets we’ll use for streaming TV, local and streaming radio, social, display, out-of-home, and public relations.

Finally, our campaign. We’ll take all of the elements we’ve got listed above, shake them up, and get them in the right channel at the right time to make a smart impact on recruiting.

Here’s a quick channel breakdown:

• Careers Website: We’ve created a brand-new site, ServingCareers.com, to drive job seekers to available opportunities. A unique partnership with Indeed gives us direct access to hospitality job postings in North Carolina. The site will feature modern design, bold headlines, and an engaging content mix of industry facts, career paths, people profiles, and job information.

• Employer Toolkit: NCRLA’s current website will also get a boost with new employer resources, which include practical information and industry best practices.

• Paid Media: We’re going where the workers live. We’re focusing our paid media efforts on the top three DMAs— Charlotte, Raleigh-Durham, Greensboro/Winston-Salem— as well as Asheville. These areas have the highest hospitality concentration in North Carolina.

• Social Media: We’ll feature real stories, user-generated content, hospitality factoids, and myth busting to engage people on Facebook, Instagram, TikTok, and YouTube.

• Public Relations: We’ll be all over the state at regional events, job fairs, and more, promoting the industry and speaking to the media to help spread the word.

• Billboards, Banners, and More: We’ll dare people to look away by carrying through our messaging and design elements on billboards, bus signage, banner ads, and more.

Our goal is to energize, engage, and excite people to work in hospitality. As you can tell, there’s been no shortage of effort to help our industry rebuild where it’s needed and grow where it can. NCRLA continues to use our voice to emphasize hospitality industry opportunities, and our campaign, “Serving Careers,” will help us get the word out.

SEVENTH ANNUAL NCRLA CHEF SHOWDOWN BIGGER AND BETTER THAN EVER!

Nearly 100 talented chefs, pastry chefs, and bartenders from all around North Carolina demonstrated their ingenuity and creativity throughout this year’s NCRLA Chef Showdown competition, presented by Got to Be NC.

Adè Carrena, Chef at Dounou Cuisine in Raleigh, took home the coveted title of NCRLA Chef of the Year. NCRLA’s Pastry Chef of the Year went to Emily Parker of Native Fine Diner in Greenville. Stephanie Elliot of Merle’s, representing Call Family Distillers in Wilkesboro, earned the NCRLA Mixologist and Distillery of the Year award, respectively.

In addition to the winners, the North Carolina Department of Agriculture and Consumer Services Commissioner Steve Troxler was presented with NCRLA’s Hospitality Partner of the Year Award for his leadership and the department’s commitment to helping showcase locally owned farms and fresh ingredients over the years of this competition.

More than 550 attendees at the sold-out grand finale were treated to tasting-sized portions of the best savory dishes, desserts, cocktails, and mocktails from competitors who made it through the months-long competition. Guests also voted for their favorite dishes and drinks served during the grand finale to determine the People’s Choice Award winners, powered by the North Carolina Sweetpotato Commission.

New to the competition this year, the Undeniably Dairy Awards were given to the chef, pastry chef, and bartender who best showcased the use of North Carolina cow’s milk dairy products in the savory plates, desserts, cocktails, and mocktails.

Also a part of the Grand Finale this year, guests were treated to a very special wine tasting as 19 different NC award-winning wines were paired with each tasting plate. Each of the wines featured at this year’s Chef Showdown event is a Gold, Double Gold, or Silver award winner of the 2023 NC Wine Competition, hosted by the NC Wine & Grape Council.

The competition began back in March with a record-breaking 94 competitors vying for the top awards. The 19 chefs and pastry chefs at the Grand Finale advanced through five rounds of preliminary culinary competition, followed by two semifinal rounds held at venues across the state. Six semi-finalist mixology teams participated in one of two mixology rounds held in Winston-Salem. In all, 25 individual semi-finalists took part in the Grand Finale.

During the preliminary and regional rounds, North Carolina chefs presented savory dishes and pastries in front of a panel of previous winners and their peers. They 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.

Judged on the same criteria of taste, creative presentation, and the number of locally sourced ingredients used, bartenders crafted two cocktails and a mocktail for a panel of their professional peers to consider.

Preliminary rounds of culinary competition were hosted at community college culinary schools across the state, including Wilkesboro, Asheville, Morehead City, Charlotte, and Raleigh. The two regional rounds were held in Charlotte and Raleigh.

2023 NCRLA Chef Showdown Champions

NCRLA Chef of the Year: Adé Carrena of Dounou Cuisine in Raleigh

NCRLA Pastry Chef of the Year: Emily Parker of Native Fine Diner in Greenville

NCRLA Bartender + Distillery of the Year: Stephanie Elliott of Merle’s, representing Call Family Distillers in Wilkesboro

2023 NCRLA Runners-Up

Thanks to Our Judges

Chef of the Year: Luke Owens of Native Fine Diner in Greenville

Pastry Chef of the Year: Savanna Brodar of The Country Club of North Carolina in Pinehurst

Bartender + Distillery: Ian Murray of Foundation in Raleigh, representing Cook’s Mill Whiskey in Mebane

Thanks to Our Sponsors!

Presenting Sponsor

NC Department of Agriculture and Consumer Services

Chef Sponsor

US Foods

People’s Choice Award Sponsor

NC Sweetpotato Commission

Exclusive Regional Sponsor

Healthy Hospitality

Sip & Swirl Sponsor

NC Wine & Grape Council

Exclusive Sanitation Sponsor

Ecolab

Exclusive Cast Iron Cookware Sponsor

Carolina Cooker

Undeniably Dairy Sponsor

The Dairy Alliance

Culinary Sponsors

AB Tech Community College

Carteret Community College

Central Piedmont Community College

easytalk

Explore Wilkesboro

Martin’s Distribution

Wake Tech Baking and Pastry Arts

Wake Tech Culinary Arts

Wilkes Community College Baking and Pastry Arts

Wilkes Community College Culinary Arts

Hospitality Sponsors

Angus Barn

Beaufort Hotel

Brookstown Inn

Charlotte Regional Visitors Authority

CMC Hotels

Crude Bitters

Duke Energy

Pinecrest Bed & Breakfast

Summit Hospitality

The Dunhill Hotel

The Durham Hotel

Tidewater Grain Co.

Visit Raleigh

Visit Winston-Salem

Pantry Sponsors

Goodnight Brothers

Pepsi Bottling Ventures

Friends Sponsors

Haand Pottery

Miso Master

Drink Local Sponsors

Fullsteam Brewery

Gizmo Brew Works

Mixologist of the Year: Stephanie Elliott

Chef Nicholas Chavez, FinalistKing Neptune in Wrightsville Beach

Photo Credit: Matt Ramey

2023 People’s Choice Awards

Powered by the North Carolina Sweetpotato Commission

People’s Choice Chef: Bobby McFarland of Wye Hill Hospitality in Raleigh

People’s Choice Pastry Chef: Jill Wasilewski of Ivory Road Café & Kitchen in Arden

People’s Choice Specialty Cocktail: Sekani Akunyun of Lavender & Libations Experience, representing Seven Jars Distillery in Charlotte

2023 Undeniably Dairy Awards

Presented by The Dairy Alliance

Best Use of Cow’s Milk Dairy in a Cocktail or Mocktail: Megan King of Antidote, representing Chemist Spirits in Asheville

Best Use of Cow’s Milk Dairy in a Savory Dish: Sera Cuni of Café Root Cellar in Pittsboro

Best Use of Cow’s Milk Dairy in a Dessert:

Pastry Ann Marie Stefaney of Restaurant Constance in Charlotte

Chef Finalists

Chef Jamie Barnes | What The Fries | Charlotte

Chef John Wilson | Sophie’s Cork & Ale | Lexington

Chef Keith Henning | Black Powder Smokehouse |

Jamestown

Chef Malik Williams | Tap @ 1918 | Rocky Mount

Chef Mauricio Huarcaya | The Green House

Restaurant | Wilmington

Chef Michael Beers | River Run Country Club | Davidson

Chef Nicholas Chavez | King Neptune | Wrightsville Beach

Chef Olajuwon Mason | Kimpton Tryon Park Hotel | Charlotte

Chef Steve Boeger | Hendersonville Country Club | Hendersonville

Chef Trenton Shank | Plum Southern Kitchen & Bar | Durham

Pastry Chef Finalists

Pastry Chef Catie Van Slyke | Krispy Kreme | Charlotte

Bartender and Distillery Finalists

Eli Privette | The Crunkleton | Charlotte, representing Southern Star Distilling in Statesville

Logan Amick | Revival 1869 | Clayton, representing Weldon Mills Distillery in Weldon

Chef of the Year: Ade's Plate

Combat Human Trafficking in the Hospitality Industry

NCRLA remains dedicated to fostering a safe and ethical hospitality environment. Our partnership with Businesses Ending Slavery and Trafficking (BEST) exemplifies this commitment, equipping our hotel and lodging members with the tools to fight against human trafficking.

Through our collaboration with BEST, we offer the Inhospitable to Human Trafficking training—an invaluable resource that empowers hotel employees to recognize and respond to human trafficking. This training empowers frontline staff to become advocates for vulnerable individuals. By identifying warning signs and knowing how to report suspected trafficking activities, our members

actively contribute to preventing exploitation.

BEST’s training underscores the critical role of frontline staff in human trafficking prevention. It educates employees on identifying red flags, reporting protocols, and collaborating with management and law enforcement for a swift and effective response. The impact is evident— after completing BEST's training, 96% of hotel employees feel that their workplace has become safer.

We are proud to offer Inhospitable to Human Trafficking training for free to NCRLA members. Visit NCRLA.org/ training-education/best_partnership to take advantage of this member benefit and help us fight human trafficking.

After completing BEST's training, 96% of hotel employees feel that their workplace has become safer.

Turnover Is a Problem— Here’s How to Prevent It

Hospitality has the highest turnover rate of any industry, currently sitting at 73.8% annually. In fact, the monthly quit rate in hospitality is more than two times the national average of all industries. Luckily, there are things you can do to slow turnover in your business.

CREATE A CULTURE OF CARE.

A healthy workplace starts with culture, including everything from policies to the way people interact on a daily basis. Involve your team in the process of outlining shared values and inclusive practices for the best outcome. Most importantly, lead by example. People are more likely to feel comfortable taking time off and speaking openly if those in management do, too.

Things to consider:

• Paid vacation + sick time

• Mandatory minimums for time off

• Creating spaces + time to collect feedback

• Mentorship programs

MAKE TIME FOR RECOGNITION. Hospitality is hard work. Even a little recognition can go a long way in making people feel appreciated and valued. This can be as simple as a treat left in the walk-in, or creating a space to regularly recognize different team members. Be wary of only recognizing things like hours worked or doubles pulled; this should be a way to encourage healthy habits, too. Although simple, we can’t overstate this enough: Take time to celebrate wins! A team family meal after a busy weekend or successful big event is an easy place to start. Things to consider:

• Birthdays

• Holidays

• Anniversaries

• Promoting from within

• Bonuses

• Team events

AVOID UNDERSTAFFING.

An understaffed shift means an overworked team and an overworked team can quickly become a burnt-out one. With challenges finding and keeping talent still hindering many operations, businesses are tapping into freelance hospitality talent via flexible staffing platforms like Qwick.

Whether you need last-minute help after a noshow or to staff up for a large event, show your team you care by signing up for a platform like Qwick that can fill shifts with experienced, vetted freelancers whenever needed. Things to consider:

• Leveraging freelance support (Ex: QWICK)

• Staffing up for seasonality or large events

• On-demand solutions for callouts/no-shows

As we head into Q4 and the holidays, it’s an important time to take care of your team and ensure you get them any additional support needed. With the help of a partner like Qwick, you can make it a stress-free season with minimal turnover interrupting your operations. Visit Qwick.com/businesses/charlotte to learn more and create a free account!

As the leading staffing platform solely dedicated to serving the hospitality industry, Qwick gives businesses the flexibility to fill shifts in real time with qualified staff, while empowering freelancers to work when and where they want.

Hospitality is hard work. Even a little recognition can go a long way in making people feel appreciated and valued.

North Carolina Restaurants Are Cooking Up New Concepts

The restaurant industry is witnessing a significant transformation, driven by evolving consumer preferences and advancements in technology. As consumers demand more convenience and digital options, successful restaurants are quickly adapting and embracing the trends. In North Carolina, NCRLA members are leading the shift toward digital engagement and enhanced customer experiences.

WENDY’S SERVES NEXT-GENERATION EXPERIENCE

Just last year, Wendy's announced the launch of Global Next Gen (GNG), a new initiative that combines modern design, optimized layouts, and the latest restaurant technology to improve both customer and employee experiences. The changes have since been implemented at Wendy’s locations across North Carolina, including restaurants owned by NCRLA member Tar Heel Capital Corporation.

Wendy’s Global Next Gen restaurants feature a dedicated pickup window and parking for delivery drivers, enabling them to quickly grab their orders. The design shortens the waiting time for customers in the drive-thru line, while enabling employees to focus on fulfilling drive-thru orders.

As mobile ordering and online ordering become the norm, customers who place these orders will enjoy dedicated parking and pickup shelving inside the restaurant. New operational technology allows team members to support the everincreasing number of digital orders. In the back of the house, an innovative gallery-style kitchen increases the restaurant’s efficiency and performance.

“What Wendy’s is doing with the GNG restaurant is really going after a design that takes into account all the current trends and how consumers are changing their preferences on how they want to be served,” Tar Heel Capital Corporation CEO Tad Dolbier explains. “Smaller dining rooms and reduced seating are a direct result of consumers shifting to takeout, drive-thru, and mobile delivery. You just don’t need the space.”

GOLDEN CORRAL INTRODUCES FAST-CASUAL CONCEPT

Long-time NCRLA member Golden Corral is bringing a new fast-casual concept to market. Breaking from Golden Corral’s traditional format, the Homeward Kitchen restaurant model is designed to appeal to evolving customer preferences while targeting a younger demographic. Homeward Kitchen

locations will feature counter service supported by small dining rooms, drive-thru services, and take-out options.

"There won’t be a buffet in this restaurant,” Golden Corral CEO Lance Trenary says. “It will strictly be order at the counter, and we’ll come bring the curated comfort food to your table."

Homeward Kitchen will debut this fall at a 4,200-square-foot facility in Southern Pines. While the dining experience will be new, the menu will feature classic items, including entrees, bowls, salads, sandwiches, and desserts that are familiar to Golden Corral customers.

MOBILE AND ONLINE ORDERING HERE TO STAY

Mobile and online ordering saved many restaurants during the pandemic. As the industry recovers and adjusts to a changing landscape, digital sales continue to soar.

An increasing number of restaurants across the country are catering to mobile and online customers. The National Restaurant Association 2023 State of the Industry Report found 60% of full-service operators say online food delivery represents a bigger share of sales than in 2019.

In turn, consumers are becoming more comfortable using mobile and online technology to place and pay for orders, as well as earn rewards at restaurants. In fact, many consumers now expect this convenience and are shifting their purchases to businesses that offer it.

READY TO TAKE YOUR RESTAURANT INTO THE FUTURE?

If you are ready to upgrade your restaurant facility, NCRLA has a list of Preferred Providers & Partners to help you achieve operational efficiency and improve your bottom line.

The restaurant industry is witnessing a significant transformation, driven by evolving consumer preferences and advancements in technology.

The Changing Faces of North Carolina’s Hotels

As the travel industry continues to recover and adapt, lodging establishments across North Carolina are developing a variety of innovative hospitality concepts. NCRLA members lead the way, employing novel, multifaceted approaches to providing exceptional guest experiences. From modern amenities and tech-forward rooms to hip gathering spots for guests, these lodging establishments are changing the face of hospitality.

TRU BY HILTON RALEIGH GARNER: GATHERING SPOT WITH MODERN AMENITIES

Located less than eight miles from downtown Raleigh, Tru

By Hilton Raleigh Garner has received rave reviews since opening in July 2022. This facility features an innovative layout for guest convenience and a sleek interior design enhanced with vibrant, uplifting colors. Modern rooms maximize every inch for functional space. Rooms include high-tech features such as ergonomic lighting, electronic

blinds, and flat-screen TVs. Popular amenities include a well-appointed fitness center, highly rated complimentary breakfast, business center, and an indoor swimming pool.

The hotel’s lobby is a true standout, designed to foster a fun community atmosphere with comfortable spots for guests to relax nearby. An inviting common area features multiple hangout options for small groups with a variety of seating options, including pod hanging chairs. There are tables for board games and even foosball tables for guests to pass the time. An outside patio features a fire pit surrounded by plush seating for cool-weather gatherings.

THE WESTIN RALEIGH-DURHAM AIRPORT: CONTEMPORARY ELEGANCE

Since launching in May 2022, the architecturally stunning Westin Raleigh-Durham Airport has become a favorite for business travelers and families traveling through the area. Sophisticated guest rooms and suites include features such

Mother Earth Motor Lodge: Eco-Friendly Retro Boutique

as flat-screen TVs, work stations, premium bedding, hightech amenities, and room service. Marbled bathrooms, complete with tea-infused bath and beauty care, showcase walk-in glass rain showers. Fitness-minded guests can stay in a Westin Workout Suite, which features a Peloton Bike, TRX, kettlebells, and fitness balls inside the suite.

An opulently tiled roof-top swimming pool, business center, and fully-equipped fitness center with yoga classes top the list of popular guest amenities at this pet-friendly hotel. Conference facilities include elegant meeting rooms and a banquet room. Guests enjoy gourmet Italian cuisine made from fresh, local ingredients at the onsite restaurant Il Falò. The restaurant’s bar has quickly become known for creative cocktails mixed by talented bartenders. There’s even a full-service Starbucks restaurant.

MOTHER EARTH MOTOR LODGE: ECO-FRIENDLY RETRO BOUTIQUE

Named after sister company Mother Earth Brewing, Mother Earth Motor Lodge in Kinston has been greeting guests with retro charm since December 2021. Registered as a National Historic Building, this facility was originally built to serve as a traditional motor lodge in 1963. Today, the property has

been reimagined as an environmentally conscious business. From energy-efficient LED lighting to extensive recycling and eliminating single-use plastics, the facility is taking several steps to protect the environment.

Brightly decorated guest rooms travel back in time with a nostalgic décor that seamlessly blends with modern amenities, including flat-screen TVs, comfortable bedding, and large bathrooms. The center courtyard features a threering pool, grill, and picnic tables. Guests also enjoy playing shuffleboard and nine-hole miniature golf at the lodge.

CONCORD HOSPITALITY: NEW EXTENDED-STAY CONCEPTS

As the extended-stay market continues to thrive across the country, Concord Hospitality is set to break ground on three StudioRes properties in late 2024. The new budget-friendly hotel brand from Marriott caters to guests who typically book stays of 20 nights or longer.

StudioRes targets guests who work in construction, healthcare, and similar travel-related fields. Suites will feature ample storage and full kitchen facilities. Guests will enjoy access to convenient fitness centers, laundry facilities, weekly housekeeping, and amenities for pet owners.

Concord Hospitality: New Extended Stay Concepts

Tru By Hilton Raleigh Garner: Gathering Spot with Modern Amenities

The Westin Raleigh-Durham Airport: Contemporary Elegance

From modern amenities and tech-forward rooms to hip gathering spots for guests, these lodging establishments are changing the face of hospitality.

BOOST YOUR TEAM'S POTENTIAL WITH FREE TRAINING FROM THE NCRLA FOUNDATION

The NCRLA Foundation is offering free hospitality training to help rebuild the state's workforce. Funded by the American Rescue Plan, this program provides training courses, certifications, and educational resources to help attract, expand, and retain the talent needed to fuel North Carolina’s hospitality industry.

This FREE training is open to all North Carolina workers and residents, irrespective of prior experience. It includes courses on food safety, customer service, and management strategies.

Benefits of the NCRLA Foundation Hospitality & Tourism Training Program:

Elevate Employee Skills: Nurture a skilled workforce capable of meeting the diverse demands of the hospitality industry.

Recognized Certifications: Ensure your team gains valuable certifications that enhance their credibility and career progression.

Network Building: Provide your employees with a platform to connect with industry veterans, fostering valuable relationships.

Career Growth: Enable your employees to embark on a rewarding career path within a rapidly expanding field.

As an employer, you have the opportunity to not only enhance your team's proficiency but also contribute to the broader growth of the industry. By encouraging your employees to participate, you play a pivotal role in shaping the trajectory of the hospitality landscape.

How to Build a Strong Food Safety Culture

Leadership

Building a food safety culture begins with leadership and management. Leaders should come together to set goals for themselves and their team and create a vision of how these goals will be accomplished. Additionally, managers should complete any food safety training and certifications specific to their role to strengthen their leadership skills and refresh their knowledge on the topic.

Discuss The Importance of Food Safety

Managers and team leaders should meet with members of their staff to emphasize the importance of proper food safety. It’s crucial to also ask your staff for feedback and ideas as to how food safety can be improved in your establishment. A strong food safety culture is comprised of fulfilled employees who perform their job duties with pride and diligence.

Train Your Staff

The most effective way to instill a robust food safety culture in your establishment is by utilizing proven training solutions for your staff. Comprehensive food safety training involves covering a wide variety of topics that are crucial to operating a successful establishment. These can include food handling, allergen, sexual harassment, unconscious bias in restaurants, and more. NCRLA has FREE training resources available. Employees can apply at NCRLA.training today!

Equip Your Workforce

Once your staff has been educated on proper food safety practices, it’s time to equip them with the tools to perform the task most effectively. This can involve upgrading current equipment or purchasing new and exciting technology that empowers your staff to improve their food quality and safety.

If you need help, NCRLA has resources available at NCRLA.help.

Each year: 48 million people fall ill

128,000 are hospitalized

(underreported) 3,000 people die from foodborne illness

If you have any questions, please contact Carolyn Griffin, NCRLA’s Food Safety & Lodging Regulations Specialist, at cgriffin@ncrla.org.

A strong food safety culture doesn’t happen overnight. It starts with creating a food safety training plan for your entire staff.

Foodborne diseases can be costly and dangerous for both your customers and your employees.

Proudly Recognizing North Carolina’s Hospitality Leaders

GOLDEN CORRAL PROVES THE BUFFET IS BACK

At a time when inflation has driven up the cost of both groceries and restaurant meals, the renewed popularity of buffet-style restaurants is on the rise again, according to Golden Corral President and CEO Lance Trenary. His comments were part of a multi-media Food Section feature in The New York Times about the nationwide comeback of buffet-style dining after the pandemic. “The media called buffets zombie companies—we didn’t know we were dead,” said Trenary whose restaurants offer 150 different items for less than $20. “But we’re the comeback kids. Year to date, we’re running about 20 percent up.”

USA TODAY NOMINATES BEAUFORT HOTEL AS ‘BEST BOUTIQUE HOTEL’ IN AMERICA

The Beaufort Hotel has been nominated for USA Today's 10Best Readers' Choice Awards as "Best Boutique Hotel" in America. An initial list of 20 nominees was chosen by a combination of editors from USA Today, 10Best.com, and other “relevant expert contributors.” The top 10 winners will be determined by a nationwide vote.

ANGUS BARN WINS TOP AWARD FOR WINE SELECTION

Several North Carolina restaurants made Wine Spectator’s 2023 list of the world’s best restaurants for wines, but the Angus Barn was the only one to be honored with the Grand Award. The Angus Barn has been consistently recognized by Wine Spectator for over three decades and has won the top award more than 20 times, including last year. In total, 82 North Carolina restaurants were recognized.

SHELTON VINEYARDS AND RICHARD PETTY UNVEIL ‘ICON’ WINE

Shelton Vineyards and NASCAR legend Richard Petty have partnered to release Icon, a premium red wine blend that pays tribute to Petty's remarkable career. Available exclusively at Shelton Vineyards, this limitededition wine captures the essence of Richard Petty's unparalleled career both on and off the track.

BISCUITVILLE NAMED BEST FAST-FOOD BREAKFAST IN THE UNITED STATES

Biscuitville Fresh Southern® was named the “Best Fast Food Breakfast” and the “Best Regional Fast Food” in the United States, according to USA Today’s 10Best. Biscuitville was the only fast-food restaurant on the list to win multiple awards. The breakfast-time favorite was founded in Greensboro in 1966 when Maurice Jennings opened two stores. A few other restaurants that were founded in North Carolina also placed in the top 10 for both “Best Fast-Food Breakfast” and “Best Regional Fast Food.”

• Bojangles, which was founded in Charlotte in 1977, landed in seventh place for “Best Fast Food Breakfast” and 10th place for “Best Regional Fast Food.”

• Hardee’s, which was founded in Greenville in 1960, was named sixth place for “Best Fast-Food Breakfast.”

• Cook Out, finished in ninth place for “Best Regional Fast Food.” One spot ahead of Bojangles on the list. The popular drive-thru style restaurant got its start on Randleman Road in Greensboro in 1989.

À La Carte

A sampler of hospitality news stories

NC Veterans Offer Potential Boost to NC Labor Force

At a time when companies are struggling to hire, there’s a lot of interest in veterans who are transitioning to civilian life. According to the NC Dept. of Commerce, North Carolina has one of the largest concentrations of military in the nation, more than 101,000 active-duty personnel at places such as Fort Liberty in Fayetteville, Camp Lejeune in Jacksonville, Marine Corps Air Station Cherry Point in Havelock, Seymour Johnson Air Force Base in Goldsboro, and the Coast Guard base in Elizabeth City. More than 21,600 of these active-duty personnel at North Carolina bases are projected to leave the military this year. Over a four-year period, beginning in 2022, the total is expected to be nearly 75,000. If you are interested in recruiting veterans, our local NCWorks Office can help you post jobs and find qualified candidates. They also have specific veterans’ portal available at Veterans.ncworks.gov/vosnet/ default.aspx.

NC Ranked Top State for Business—Again

North Carolina is the best state for business for the second year in a row, according to data released by CNBC. In the 16-year history of CNBC’s State Business Ranking, North Carolina has almost always maintained a spot near the top, but in 2022 the state took the prize for the first time. Citing an influx of educated workers and robust employee training programs, CNBC named the state No. 1 again this year. “Companies in desperate need of skilled workers are going where the people are, and people are going to North Carolina,” CNBC special correspondent Scott Cohn said. “The state’s well-balanced economy is handling the growth well. Rising political tensions could create issues down the road, but for now, North Carolina seems to have the winning formula—for the second year in a row.”

Hotels Remain on a Hiring Spree

According to the American Hotel & Lodging Association’s Front Desk Feedback survey, most hotels are still reporting that they are short staffed. Eighty-two percent of survey respondents indicated they are experiencing a staffing shortage, 26% severely so— meaning the shortage is impacting the hotel’s ability to operate. The most critical staffing need is housekeeping, with 40% ranking it as their top hiring need. In response, hoteliers are offering potential hires a host of incentives to fill vacancies. Respondents to the most recent survey are attempting to fill almost nine positions per property, up from seven positions in January but still down from 12 vacancies per property in May 2022.

NCRLA President & CEO Recognized for Advocacy Efforts

Lynn Minges, President & CEO of NCRLA, was awarded the Association Executives of North Carolina’s (AENC) Bob Slocum Award for Outstanding Government Affairs & Advocacy at their annual meeting in July. AENC said that “Minges's sustained commitment and exemplary conduct serve as an inspiration for aspiring government affairs professionals, making her an exceptional role model for the industry.” Candidates for this award must have at least 10 years of experience advocating on behalf of the association. In her tenure over the last decade, NCRLA has remained the leading advocate for the hospitality industry. Minges work with policymakers and leaders during and after the COVID-19 pandemic on the Blueprint for Revival of the Hospitality Industry and the Count on Me NC campaign were highlighted.

THE ECOLAB SCIENCE CERTIFIED™ PROGRAM

What is the Ecolab Science Certified™ program?

A comprehensive, science-based public health and food safety program that combines science-backed products, procedures and training with periodic auditing to help deliver a higher level of cleanliness. Together, we can help you meet employee, staff, guest and customer expectations and advance cleaner, safer practices.

Health and safety remains important to restaurant guests

• 86% say a business’s commitment to public health and safety factors into their decision to patronize that location

• 71% of patrons are concerned that businesses will reduce their health and safety practices in the future

Source: “Consumer Sentiment Study;” March 15th, 2022 (paid for by Ecolab)

Learn more at Ecolab.com/ScienceCertified or Scan Here

4 STEPS TO DRIVING CONSUMER CONFIDENCE

CREATE CLEAN

Through science-based products, programs and procedures

CHECK CLEAN

Through annual audits to support compliance, health and safety

SEE CLEAN

Through on-site signage and digital media

BELIEVE CLEAN

Through a national consumer awareness and education media campaign

artnering to help people feel confident that establishments are taking steps to provide a higher level of cleanliness