At Your Service, Fall 2024 by NC Restaurant & Lodging Association

Angus Barn Pavilion 9401 Glenwood Avenue | Raleigh, NC

Enjoy live and silent auctions, featuring travel packages, wine dinners, and more!

HOSTED BY: Van Eure, Steve Thanhauser, and Lance Trenary *Proceeds from this event, including

Dave Gronewoller • Billy Sewell • Helen Laughery • Burney Jennings • McLane Company • Tommy Haddock Bob Luddy • Pepsi Bottling Ventures • Suzanne Rabon • Sheri Erhart • Amber Moshakos Monday, October 21 5:30 pm–9 pm Showcasing North Carolina's

Sip and savor small bites and drinks from NC chefs and distillers.

To purchase tickets or sponsorships, click or scan the QR code to go to: NCRLA.org/ManteoToMurphy All proceeds benefit the National Restaurant Association and NCRLA Political Action Committees.

Welcome New NCRLA Members

Together, we can protect and advance the hospitality industry.

Allied

Cyber Hotels, LLC, Tampa, FL

Diversey, Fort Mill, SC

Greasecycle, Raleigh

J & J Gaming, Effingham, IL

Rational USA, Rolling Meadows, IL

Southland Entertainment, LLC, Wrightsville Beach

Terrascope Public Relations, Charlotte

Wester Auction & Realty, Smithfield

Lodging

Courtyard by Marriott Charlotte

Southpark

Hilton Garden Inn Raleigh-Durham/RTP

Homewood Suites by Hilton Charlotte

Uptown First Ward

Springhill Suites Pinehurst Southern Pines

Restaurants

Alimentari at Mothers & Sons, Durham

Estampa Gaucha Brazilian Steakhouse, Raleigh

Flyboy Pizza, Rutherfordton

Loco Jo’s, Southport Luminosa, Asheville

Mateo Bar de Tapas, Durham

Mothers & Sons Trattoria, Durham

Nanas, Durham

Oceanana Pier House, Atlantic Beach

Slim Chicken’s, Charlotte

Vin Rouge, Durham

Go to NCRLA.org/membership to learn more about NCRLA and to download a membership application.

Thank You to Our Corporate Partners

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

2024 Milestones

As we move through 2024, we are thrilled to share some of the exciting milestones and events that have defined this year for the North Carolina Restaurant & Lodging Association (NCRLA). Our industry is at the heart of North Carolina's vibrant culture and economy, and it has been a year of both celebration and hard-fought achievements.

This summer, the Future of Hospitality Golf Tournament brought together industry leaders, partners, and friends for a day of camaraderie and competition. This event not only provided a great opportunity to connect and unwind but also underscored the importance of supporting the next generation of hospitality professionals. The funds raised will directly benefit our initiatives focused on education, training, and workforce development.

These accomplishments are a testament to the strength and unity of our industry.

The excitement continued at our eighth annual Chef Showdown event at Bay 7 in Durham. As you will see on the following pages, this distinguished event, presented by Got To Be NC, spotlights the exceptional talent of North Carolina’s chefs, pastry chefs, mixologists, and distilleries. Congratulations to all the chefs and mixologists who participated—your passion and innovation continue to set the standard for excellence in our industry.

On the legislative front, 2024 has been a pivotal year for NCRLA as we championed several key reforms that will have a lasting impact on our industry. After much effort and collaboration, we successfully ushered in legislation allowing cocktails to go, and several other Alcohol Beverage Control reforms.

We collaborated with various lawmakers and stakeholders to impact legislation on human trafficking prevention with new mandatory training programs for hotel employees, ensuring that our industry plays a proactive role in combating this heinous crime.

We voiced concerns and received assurances from legislators and NCDOT that we will be included in the implementation process as they work out a new process to operate and maintain highway logo signs.

We stopped legislation related to businesses accepting cash, junk fee prevention, and more regulations related to short-term rentals. Additionally, no new meals taxes or uncompliant occupancy taxes passed.

These accomplishments are a testament to the strength and unity of our industry. As we reflect on the successes of this year, we want to extend our deepest gratitude to all our members, partners, and legislators who have worked tirelessly to make these achievements possible. Together, we are shaping a brighter, more resilient future for hospitality in North Carolina.

Thank you for your continued support and commitment to excellence. We look forward to the opportunities ahead and to celebrating more successes with you in the coming months.

Lynn Minges NCRLA President & CEO

Tom Pashley NCRLA Board Chair

At Your Service

Volume 13, Issue 4

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 the NCRLA Foundation COURTNEY HAMM

Digital Communications Manager NATE ROBERTS

Foundation Program Coordinator KATIE ROBERSON

Executive Assistant DANA TOBIN

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.

UPCOMING EVENTS

September 24 – 25

AHLA Hotels on the Hill Washington, DC

October 21

NCRLA Board of Directors Meeting

October 21

Manteo to Murphy PAC Event

The Pavilion at the Angus Barn Raleigh, NC

November 5

NCRLA Foundation Board of Trustees Meeting

February 24

NCRLA Annual & Board of Directors Meeting

Sheraton Imperial Hotel Durham, NC

February 24

NCRLA Stars of the Industry

Sheraton Imperial Hotel Durham, NC

March 13 – 14

NC ProStart Invitational

NC Central University Durham, NC

April 1 – 3

National Restaurant Association Public Affairs Conference Washington DC

May 2 – 4

National ProStart Invitational Baltimore, MD

Provide a menu that promotes N.C. products & supports N.C. Agriculture.

• Enhance the “locally sourced in N.C.” message on your menu.

• Identify N.C. ingredients on your menu.

• Feature & promote seasonal N.C. products.

• Align purchasing decisions with N.C. product availability.

For inspiration & resources contact Chad Blackwelder Food Service Marketing Specialist N.C. Department of Agriculture & Consumer Services Office 919-707-3150 • Cell 919-971-4352 • chad.blackwelder@ncagr.gov

Golfers Team Up to Support Hospitality

2024 Future of Hospitality Golf Classic Raises Nearly $100K for Scholarships

The NCRLA Foundation hosted the annual Future of Hospitality Golf Classic, presented by US Foods, at Cary's prestigious Prestonwood Country Club on August 19.

This year’s event sold out with a record number of 33 teams. We raised nearly $100,000 to help support future leaders through scholarships, school-to-career initiatives, and professional development.

Players and hospitality industry vendors converged on the Meadows course for a fun day of activities, interactive contests, food and beverage tents, and an amazing awards luncheon.

Congratulations to our top teams from the AC Hotel Ballantyne CLT, Java Jeff’s Coffee & Tea, and Cheerwine/ Randolph Restaurant Group/Bojangles!

First Place: Jason Ressman, Dan Freeland, Billy Cease, and Scott Goins

Second Place: Drew Carroll, Landon Carroll, Adam Lee, and Mike Lee

Third Place: Jason Gilbert, Ted Corvey, Tim Bowman, and Tony Marsh

CLT

AC Hotel Ballantyne CLT

Java Jeff's Coffee & Tea

Cheerwine, Randolph Restaurant Group & Bojangles

You can view the photos from the tournament on our website.

Special thanks to all the sponsors, players, and volunteers for making this the best one yet!

Presenting Sponsor

US Foods

Ace Sponsors

Ecolab & Sysco

Eagle Sponsors:

Marsh McLennan Agency

Golden Corral

Pinehurst Resort

Charlotte Regional Visitors Authority

Beverage Cart Sponsors

LM Restaurants

Largemouth Communications

Breakfast Sponsors

Biscuitville

Java Jeff’s Coffee & Tea

Lunch Sponsor

Midwood Smokehouse

Birdie Sponsors

Employers

Sheraton Imperial Hotel

SpotOn

Other Event Sponsors

LM Restaurants

Insurance People

Bojangles

Big Ed’s Restaurant

Oaklore Distilling

Cook’s Mill Whiskey

Angus Barn

RATIONAL USA

Poppyseed Market

Raleigh Marriott City Center

Stevens Food Group

DHW CPA’s

Tryon Distributing

Greasecycle

Southland Entertainment

Butterball

Tito’s Handmade Vodka

Relay

Piedmont Natural Gas

Ferguson

DoorDash

Pepsi Bottling Ventures

PotBelly Sandwich Shop

Research Triangle Park

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NCRLA’s 2024 Legislative Short Session Wrap-up

BY THE NUMBERS:

29 EIGHT bills became law

Members of the North Carolina House and Senate began their work for the legislative “short session” in April with plans to stick with basic adjustments to the biennial budget enacted last year. They wrapped the session in June without an agreement on a budget but made plans to return once a month throughout the remainder of the year to address issues. Legislators returned to Raleigh in September to pass a $30 billion “mini-budget” to address key priorities and funding needs across the state.

ABC OMNIBUS BILL BECOMES LAW

SB 527: ABC Omnibus 2023 – 2024

After two years of lobbying, the legislature passed SB 527 and Governor Cooper signed it into law.

The bill includes more than 30 pages of ABC reforms, with many provisions pushed by NCRLA and our members.

Key Provisions:

ONE 11 bill became law without Governor Cooper’s signature vetoes (so far) have been overridden

THREE bills pushed by NCRLA became law bills signed by Governor Cooper

115 bills tracked by NCRLA with direct impact on the hospitality industry bills vetoed by Governor Cooper

• Cocktails to go were made permanent, allowing mixed beverage permittees to sell sealed, single-serving (up to 24 ounces) to go and delivery with food.

• Mixed beverage permittees may now purchase from any designated mixed beverage ABC store in their county.

• Permanently allows 15-year-olds to work in ABCpermitted establishments.

• Permittees will now be allowed to cover mixed beverage tax stamps on spiritous liquor bottles and containers with clear adhesive tape to prevent the stamp from detaching or falling off of the container.

• Permitting reform, including a transition period for ABC permittee ownership and permit renewal fees so that permittees can pay a fee but not lose their permits for late payment.

• Any ALE violations must be given only to the ABC permit holder.

• Provides local ABC boards flexibility to open their ABC stores on New Year’s Day, Fourth of July, and Labor Day.

• Ready-to-drink premixed cocktails are excluded from previously applicable mixed beverage tax charges and requirements to affix mixed beverage tax stamps.

• A provision for beer and wine wholesalers was added in the last version of the bill, making it illegal for a wholesaler to clean beer tap lines. After much negotiation, the final language allows the beer wholesalers to charge a fee for cleaning beer draft lines.

For a complete overview of every provision of the bill, read more at WilliamsMullen.com/insights/news.

HUMAN TRAFFICKING LEGISLATION BECOMES LAW

HB 971 modifies laws related to human trafficking, increases the punishment for soliciting a prostitute, and requires hotels and other lodging establishments (including short-term rentals) to develop human trafficking awareness training. For hotels, front desk staff, housekeeping, and any restaurant and bar employees are required to be trained. Signage is also required at the establishment, but the property will be able to design the sign to fit their location’s aesthetic while including required verbiage. The Senate added more protections for human trafficking victims and changed the title of the bill from Hotel Operation and Personnel Act (HOPE) to Human Trafficking Changes to reflect the broader changes on human trafficking prevention than just training for the lodging industry. NCRLA worked on this legislation for months to address these issues in a way that works for the industry and doesn’t add additional liability or undue regulatory burdens.

GRILL BILL CHANGES BECOME LAW

SB 607: The Regulatory Reform Act of 2024 became law without Governor Cooper’s signature. This bill included a provision to amend the outdoor grill exemption for food establishments. The “grill bill” language expanded the allowable cooking surfaces for outdoor grills at restaurants to include stone or similar surfaces in addition to cast iron. The language also makes changes to the enclosure requirement and now only requires the grill to be protected when not in operation. The language and support for this much-needed reform came directly from NCRLA’s member restaurateurs across the state.

HIGHWAY LOGO SIGN CHANGES

HB 199 made a series of changes for the NC Department of Transportation (NCDOT) and the Division of Motor Vehicles. A proposed last-minute provision added to this bill requires the NCDOT to contract with a third-party vendor to operate and maintain highway logo signs. NCRLA quickly voiced concerns about potential cost increases to the industry and received assurances from Senate sponsors that costs will not rise dramatically. Most new revenue is expected from better efficiencies and new users. The bill allows rates to be set by visibility, potentially increasing for prime locations and decreasing for rural signs. NCRLA secured agreements from NCDOT and a third-party vendor pushing the legislation that we will be included in the state procurement process of the vendor and usage of new funds raised.

LEGISLATION WE STOPPED

• Requiring cash bill: HB 20 Cash Commitment Act was introduced which would require businesses to accept cash. NCRLA was able to negotiate a provision for hotels to be able to require a credit card for quests to check in, but restaurants and bars would still be required to accept cash under the bill.

• Junk fee prevention bill: HB 174 NC Junk Fee Prevention Act would prohibit a wide array of junk fees from being imposed on consumers.

• Short-term rental legislation: SB 667 Regulation of Short-Term Rentals would have removed much of local governments’ ability to regulate short-term rentals.

• No new meals taxes or incompliant occupancy taxes passed.

LEGISLATION WE SUPPORTED, BUT DID NOT PASS

• Third-party delivery bill: HB 599 Unfair Advertising/Food Delivery Platforms would require third-party food delivery platforms to receive written authorization from food service establishments before they are able to post the restaurant on their platform. The restaurant also could revoke the authorization at any time. It also gives the restaurant a private right of action against the delivery service for violations. This bill got caught up in personality issues between sponsors and leadership in the Senate. NCRLA will continue to advocate for this legislation in the 2025 short session.

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NORTH CAROLINA’S TOP CHEFS AND MIXOLOGISTS PACK THE HOUSE IN DURHAM

Photos by Matt Ramey Photography

North Carolina’s top restaurant industry leaders and guests packed Bay 7 in Durham on August 26 for the eighth annual NCRLA Chef Showdown, presented by Got To Be NC Agriculture. From the world-class food, cocktail, and mocktail tastings to the edge-ofthe-seat awards ceremony, the finale delivered plenty of excitement.

Matthew Deering from Charlotte won the coveted NCRLA Chef of the Year title. Savanna Brodar from the Country Club of North Carolina, Pinehurst, earned top honors as the NCRLA Pastry Chef of the Year. NCRLA Mixologist of the Year honors went to Miguel Angel Latorre, Jr. from Revival 1869 in Clayton, while Broadslab Distillery in Benson was named this year’s Distillery of the Year. Latorre, Jr. also won the newest category for the competition: Best Mocktail of the Year.

The competition started in March with 84 contestants competing in five statewide preliminary culinary rounds in Asheville, Morehead City, Wilkesboro, Charlotte, and Raleigh, and two preliminary mixology rounds in Raleigh and Winston-Salem.

Semi-final rounds of culinary and mixology competition followed in Charlotte, Raleigh, Wilkesboro, and Greenville.

Chefs and mixologists were judged by separate panels of industry experts based on the presentation and taste of the dish or drink, as well as the best use and number of local North Carolina ingredients on each plate or in each glass. More than 500 individual North Carolina farms and local producers were showcased during the 2024 Chef Showdown season. Over the course of the six-month-long competition, competitors featured locally-sourced ingredients more than 650 times.

The Grand Finale showcased this year’s top talent— 15 chefs creating savory plates, five pastry chefs, and six mixologist and distillery teams—offering tastingsized portions of their finest creations to more than 500 attendees. Guests had the opportunity to vote for their favorite dishes and drinks, determining the People’s Choice Award winners across several categories.

NCRLA’s Lynn Minges with Chef Showdown producer, Food and Travel

Writer Heidi Billotto and Got To Be NC's Chad Blackwelder

People’s Choice Awards

Best Mocktail:

Conley Marie from The Willard Rooftop Lounge at the AC Hotel in Raleigh

Best Cocktail:

Gus Bellavida from End of Days Distillery in Wilmington, partnering with End of Days Distillery

Best Dessert:

Chef Jill Heaton from Ivory Road in Arden

Best Savory Dish:

Chef Mauricio Huarcaya from Gusto Peruano in Wilmington

Undeniably Dairy Awards

In addition, chefs and mixologists were also rewarded for their creative use of ingredients in other categories.

The Undeniably Dairy Awards recognized chefs, pastry chefs, and mixologists who best showcased North Carolina dairy products.

Best Use of Dairy Products in a Dessert:

Chef Mary Jayne Wilson, Thoughtful Baking Co., Charlotte

Best Use of Dairy Products in a Savory Dish: Chef Theresa Norris, M Restaurants and M Pocha, Durham

Best Use of Dairy Products in a Cocktail: Mixologist Conley Marie, The Willard Rooftop Lounge, Raleigh, partnering with Mystic Farm & Distillery in Durham

Best Use of Dairy Products in a Mocktail: Mixologist Conley Marie, The Willard Rooftop Lounge, Raleigh

Born in the Carolina's Awards

The Born in the Carolina's Awards were presented by Pepsi Bottling Ventures, recognizing creative use of Pepsi products in cocktails and mocktails.

Best Use of a Pepsi Product in a Cocktail: Mixologist Miguel Angel Latorre, Jr., Revival 1869, Clayton

Best Use of a Pepsi Product in a Mocktail: Mixologist Zig Payton, Kingfisher and High Dive, both in Durham

In addition to their titles, this year’s winners join the 2024 – 2025 Got To Be NC team of Culinary and Beverage Ambassadors, furthering their role in promoting North Carolina’s rich gastronomic and agricultural heritage.

2024 NCRLA Chef Showdown Champions

NCRLA Chef of the Year: Matthew Deering, Charlotte

NCRLA Pastry Chef of the Year: Savanna Brodar of the Country Club of North Carolina, Pinehurst

NCRLA Bartender of the Year: Miguel Angel Latorre, Jr. of Revival 1869 in Clayton

NCRLA Mocktail of the Year: Miguel Angel Latorre, Jr. of Revival 1869 in Clayton

NCRLA Distillery of the Year: Broadslab Distillery in Benson

Chefs Matt Deering and Thomas Clement from Charlotte.

Miguel Angel Latorre, Jr. of Revival 1869

Thank You to Our Sponsors!

Presenting Sponsor

NC Department of Agriculture and Consumer Services

Chef’s Toque Sponsor

US Foods

Undeniably Dairy Sponsor

The Dairy Alliance

Sip & Swirl Sponsor

NC Wine & Grape Council

Old North State Sponsor

Sysco

Exclusive Sanitation Sponsor

Ecolab

Exclusive Cast Iron Cookware Sponsor

Carolina Cooker

Culinary Provisions Sponsor

Martin’s Distribution

Born in the Carolinas Sponsor

Pepsi Bottling Ventures

Hospitality Sponsors

Charlotte Regional Visitors Authority

Tidewater Grain Co.

Visit Jacksonville NC

Visit Raleigh

Visit Greenville NC

Pantry Sponsors

Goodnight Brothers

Crude Bitters

Great State of Wilkes

Olive Crate

Friends Of Chef Showdown Sponsors

Haand Pottery

Wilmington & Beaches Visitors Bureau

Employers

Drink Local Sponsors

Fullsteam Brewery

Competition Venue Sponsors

AB Tech Community College

Bay 7 at the American Tobacco Campus

Broad Branch Distillery

Carteret Community College

Central Piedmont Community College

Merle’s

Native Fine Diner

Vidrio

Wake Tech Community College School of Baking and Pastry Arts

Wilkes Community College Culinary Arts

Lodging Sponsors

Beaufort Hotel

Cambria Downtown Asheville

Holiday Inn Express Wilkesboro

Marriott Raleigh City Center

Summit Hospitality in Raleigh and Durham

The Dunhill Hotel in Charlotte

The Durham Hotel

The Historic Brookstown Inn in Winston-Salem

The Kimpton Cardinal Hotel in Winston-Salem

Unscripted Durham

Congratulations to all of this year's finalists, seen here with Jason Allen and all the hardware from Cast Iron Cookware Sponsor Carolina Cooker!

CHEF SHOWDOWN:

NCRLA Pastry Chef of the Year, Savanna Brodar (right) of The Country Club of North Carolina in Pinehurst.

NC Department of Agriculture’s Chad Blackwelder (left) with NCRLA People’s Choice Winner for Best Dessert, Jill Heaton (middle) of Ivory Road in Arden, and NCRLA President & CEO, Lynn Minges (right).

NCRLA Distillery of the Year winner, Broadslab Distillery of Benson. Distiller Jeremy Norris accepted the award on their behalf.

Over 500 attendees gathered at Bay 7 in Durham to celebrate this year’s award recipients and participate in determining the People’s Choice Award winners.

Mixologist Zig Payton of Kingfisher in Durham, who received the Born in the Carolina's Award, sponsored by Pepsi Bottling Ventures, for Best Use of a Pepsi Product in a Mocktail.

NCRLA Pastry Chef of the Year Runner-Up, Gerald Hawkins, Jr. of The Beach Shop and Grill in Topsail Beach and the Country Club of Landfall in Wilmington (left), with Chef Bella Romano (right).

For the second year in a row, an award-winning NC wine was paired with each of the culinary finalists.

NCRLA Chef of the Year Runner-Up, Olajuwon Mason of Aramark Collegiate Hospitality’s Viking Dining in Elizabeth City.

4 Tips to Make the Most of Influencer Campaigns this Fall

By Ryan Boger, director of content strategy and development, Largemouth Communications

Autumn has arrived, and fresh ideas are starting to fall in the hospitality industry. From special events to seasonal menus and decorative themes, many restaurants and lodging establishments are looking to harness the power of social influencers to spread the word and drive excitement among guests.

1. Consider the audience:

When businesses begin to build an influencer marketing strategy, they should first collect and analyze demographic data for the specific audiences they want to reach—evaluating factors such as age range, location, interests, and hobbies, etc. Influencers selected for campaigns should mirror the type of customer a business wants to attract. Having these insights will also help teams develop targeted storytelling narratives—ensuring that the right messages reach the right people.

2. Find what makes you unique:

Businesses should not overlook the importance of establishing or strengthening their brand identity when planning an influencer marketing strategy. According to a recent Capital One research report on branding, 65% of US consumers feel emotionally connected to at least one brand or business. Companies like Wendy’s, for example, have gained recognition for creating a distinctive online personality— particularly on X (formerly Twitter), where the fast-food chain has amassed nearly 4 million followers.

65%

of US consumers feel emotionally connected to at least one brand or business.

Capital One research report

Amplify Your Story

Restaurants and lodging businesses stand to reap significant benefits from incorporating an influencer marketing strategy into their communications mix. According to The 2024 Influencer Marketing Report from Sprout Social, nearly half of all consumers make daily, weekly, or monthly purchases because of influencer posts. By ensuring alignment on audience and branding, businesses can be confident that they will hit the mark

While influencer marketing has become a widely popular strategy, with a market size expected to be worth $24 billion by the end of 2024, businesses should do their due diligence to ensure they’re getting the most out of their campaigns. A few key steps can help maximize success with influencer collaborations:

3. Understand the landscape:

While targeting big social media personalities with millions of followers may seem like the obvious way to go, marketing teams should not overlook nano- and micro-influencers, who often have loyal audiences and higher engagement rates. For example, a local restaurant will have more success working with smaller influencers that are based in their area because the followers of those influencers are also local (and therefore are more likely to visit their establishment). National personalities can help drive brand awareness, but their followers are located nationwide and many of them would not fit the profile of a potential new customer. Utilizing new AI search tools can help streamline the process of finding the right creators for collaborations that also fit within their overall budget framework.

4. Know the numbers:

Speaking of budgets, businesses should weigh audience size with cost. Typically, a larger following means a higher price tag. For businesses new to influencer marketing, it may be beneficial to start with a smaller budget and target nano- or micro-influencers who accept product or experience exchanges in place of monetary compensation. Costs and exchanges can vary depending on various factors,

when it’s time to activate a campaign.

As the seasons change, so will the influencer and marketing landscape. That’s why we at Largemouth PR are constantly researching, training, and fine-tuning our skills to help maximize results for our clients. If you’re looking for assistance with an influencer campaign, please visit LargemouthPR.com to connect with us and learn more about how we can help.

6 Steps for Handling Religious Accommodation Requests

By Fisher Phillips

A North Carolina restaurant franchisee has agreed to pay $40,000 and take other corrective measures to settle a religious discrimination and retaliation lawsuit filed by the EEOC after being accused of denying a cook’s no-Sundays request. While restaurant employers have long been grappling with the challenges of a persistent labor shortage, and staffing becomes even more complicated due to employees’ individual availability and scheduling requests, this recent settlement highlights why it is crucial to understand the potential legal implications of denying an employee’s scheduling request when it is tied to a religious belief. Here is what you need to know about the settlement and six steps you can take to help protect your restaurant and comply with federal and local discrimination laws.

What Happened?

In January 2021, a restaurant in North Carolina hired a cook at a location in Charlotte. At the time of his hire, the employee requested and was granted a religious accommodation of not working on Sundays to honor his religious observances. A few months later, a new general manager decided to end the accommodation. After working two Sundays, the cook told the general manager he could no longer work Sundays pursuant to his religious beliefs. The restaurant summarily fired the cook. The GM also allegedly made comments such as “religion should not take precedence over [the employee’s] job” and that the cook “thinks it is more important to go to church than

The individual then took action and the US Equal Employment Opportunity Commission (EEOC) filed a religious discrimination and retaliation lawsuit against the employer. It alleged that the GM’s alleged conduct violated Title VII of the Civil Rights Act of 1964 (Title VII). The parties reached a settlement agreement, which requires the employer to: pay $40,000 in monetary damages to the employee; provide annual training to managers on the provisions of

post a notice to employees about the settlement; and revise its current policies to expressly include protection for religious accommodations and post them in all of its North Carolina locations.

Religious Accommodations 101

Under Title VII, employers with at least 15 employees must provide reasonable accommodations to employees when they have sincerely held religious beliefs, practices, or observances that conflict with work requirements. Title VII casts a wide net, defining “religion” as “all aspects of religious observance and practice, as well as belief.”

Employers may deny religious accommodations only if they can show that the accommodation would create an undue hardship. Last year, a SCOTUS decision clarified that an employer must show that “the burden of granting an accommodation would result in substantial increased costs in relation to the conduct of its particular business” to establish an undue hardship.

Religious accommodations in the workplace require a twostep analysis:

1. Does the employee have a sincerely held religious belief that conflicts with a job requirement?

• Importantly, to be “religious,” an employee’s belief does not need to align with a formal religious organization. Typically, courts require only that an employee’s belief be part of a broader moral or ethical framework.

• The EEOC has acknowledged that, where an employer has reason to question the sincerity of a religious belief, it may ask for third-party verification of the employee’s belief, which may come from anyone who is familiar with the employee and their beliefs.

2. Is there an accommodation that would remove the conflict without causing undue hardship to the employer?

• If more than one possible accommodation exists, employers are only required to offer one possibility and have no duty to provide the employee’s preferred accommodation.

6 Steps You Can Take to Comply and Protect Your Restaurant

1 Refresh your policies and procedures. Make sure your business has clear, up-to-date policies in place that outline your approach to religious accommodation requests and the process for granting or denying them, with both federal and state discrimination laws in mind.

2 Consider using accommodation request forms. Some employers use a written form to gather information from employees requesting religious accommodations—this can be a good tool to bridge the gap between management and HR when information-sharing.

3 Document your decisions. The granting or denying of any request for accommodation should always be documented in writing. Importantly, if you are going to deny a request for accommodation due to undue hardship, the basis for undue hardship should be provided in writing to the employee so that it may be referenced, should the business have to justify its decision to the EEOC or state equivalent.

to emphasize the importance of management-level followup with employees who have accommodations to ensure employees’ needs are, and continue to be, met.

6 Work with counsel. Requests for religious accommodation are highly fact-specific. Particularly for breakfast-focused restaurants, there may be a temptation to assume that a religious-based request not to work on Sundays can be denied because they often have the most sales during the week. But before dismissing any such request out of hand, you should consult your legal counsel—especially when dealing with requests based upon a non-formal religion. Counsel may also help you to gauge whether you can establish the type of significant cost or difficulty sufficient to deny a religious accommodation request, considering circumstances related to the financial resources of your business, the nature and cost of the requested accommodation, the number of employees at your restaurant, the impact of the accommodation on other employees, potential safety implications, and the nature of your restaurant’s operations.

Conclusion

We will continue to monitor developments, so make sure you are subscribed to Fisher Phillips’ Insight System to get the most up-to-date information. For further information, contact your Fisher Phillips attorney, the authors of this Insight, any member of our Employment Discrimination and Harassment Practice Group, or any member of our Hospitality Team. While restaurant employers have long been grappling with the challenges of a persistent labor shortage, and staffing becomes even more complicated due to employees’ individual availability and scheduling requests, it is crucial to understand the potential legal implications of denying an employee’s scheduling request when it is tied to a religious belief.

4 Train your managers. Invest in managerial training to improve restaurant-level management of accommodation requests, whether religious or otherwise, to ensure managers recognize accommodation requests and are equipped to either engage in the interactive process with employees or to refer such requests to HR. Further, it is important to ensure your supervisory-level employees are attuned to the religious nature of requests for scheduling changes, time off, prayer breaks, job reassignments, modifications to dress codes and grooming policies, and designations of private locations in the workplace for religious observances.

5 Stay vigilant even after granting a request. It is crucial that your managers know their work is not complete after an accommodation is granted. Documentation continues to be key, and any communications related to the request for accommodation occurring after it has been given should still be closely documented. You need

National Food Safety Month 2024

Get Smart About Foodborne Illnesses

National Food Safety Month (NFSM) returns this September, led by ServSafe and sponsored by Tork, an Essity brand. Since its inception in 1994 by the National Restaurant Association, NFSM has been dedicated to raising awareness about the importance of food safety education in the hospitality industry. Each year, the initiative introduces a new theme and offers a range of free resources to help reinforce best practices for food safety.

This year's theme, “Get Smart About Foodborne Illnesses: Understanding, Managing, and Preventing Outbreaks,” emphasizes the critical need for consistent food safety practices to protect both guests and employees. Throughout September, ServSafe will provide a digital collection of free training materials, including e-books, checklists, posters, and infographics, designed to enhance understanding of the most common foodborne illnesses, the science behind outbreaks, and key strategies for prevention and response.

Essential topics covered during NFSM 2024 include:

• The most common foodborne illnesses

• The science behind foodborne illness outbreaks

• Tips for preventing outbreaks

• How to respond effectively to an outbreak

• Building a culture of food safety in the workplace

NFSM offers a variety of downloadable resources available at FoodSafetyFocus.com, where industry professionals can access expert insights and tools to foster safer food handling practices.

The National Restaurant Association encourages participation in the NFSM conversation using the hashtag #NFSM2024 and following @ServSafe on Facebook and Twitter for the latest updates.

For more information on how to join and support National Food Safety Month, visit FoodSafetyFocus.com. Let's make food safety a priority together, one safe meal at a time.

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MEMBER SAVINGS PROGRAM

NCRLA Preferred Providers & Partners

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

DELIVERY & TECHNOLOGY SOLUTIONS

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.

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

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.

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.

SpotOn: From seamless and efficient point-of-sale systems to integrated management solutions built for the fast-growing enterprise, SpotOn builds technology that “works the way you work,” and backs it up with a 24/7 team of experts who make sure it always does—with fairness, flexibility, and a personal touch.

EMPLOYMENT SERVICES AND WORKFORCE DEVELOPMENT

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

Butterball: Butterball offers chefs superior turkey products and exceptional customer service.

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.

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.

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: To help keep restaurants and hotels working safely, eligible NCRLA members can receive a five percent association credit on their workers’ compensation insurance through Employers.

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.

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.

HEALTH & WELLNESS

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.

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.

Marsh McLennan: Marsh McLennan proudly offers a comprehensive suite of non-insurance benefits, designed to add significant value to your compensation package. This program is ideal for employees of all statuses, including part-time contractors, retirees, seasonal workers, and full-time employees. With benefits such as the Consumerism Card, available for just $10/month, employees gain access to a wide range of services.

Member Moments

Proudly Recognizing North Carolina’s Hospitality Leaders

North Carolina Resorts Shine in Travel + Leisure's Best of the South

Three NCRLA members have been recognized in Travel + Leisure’s annual “World’s Best Awards,” which highlight the top travel experiences around the globe. Among the 15 best hotels in the South, Old Edwards Inn & Spa in Highlands was ranked No. 7, offering guests a luxurious retreat nestled in the Blue Ridge Mountains. The Inn on Biltmore Estate in Asheville secured the No. 11 spot, providing a historic and serene escape on the grounds of the famed Biltmore Estate. Pinehurst Resort in Pinehurst, renowned for its world-class golf courses and Southern charm, was ranked No. 14. Congratulations to our members for this welldeserved recognition and for continuing to elevate North Carolina as a premier destination for relaxation and luxury.

Golden Corral’s Board of Directors Honored for Excellence in Business Governance

The board of directors for Golden Corral was recently honored with the 2024 Private Company Board of the Year Award for their excellence in business governance. America’s top buffet and grill stood out as they were the only restaurant group included among this year’s honorees. Board Chair Easter Maynard accepted the award at the Private Company Governance Summit in Washington, DC. Golden Corral President and CEO Lance Trenary, who serves on NCRLA’s Board of Directors, praised the board’s dedication, especially during the challenging times in the company’s 50-year history. This accolade celebrates the commitment and strategic vision of the Golden Corral board of directors, composed of seven independent members who bring diverse expertise to every quarterly meeting.

Board Chair Easter Maynard

Old Edwards Inn & Spa

The Inn on Biltmore Estate

Pinehurst Resort

Westin RDU Airport Named Among Business Traveler’s Best New Airport Hotels

The Westin RDU Airport hotel, which opened in April 2023, was just recognized as one of Business Traveler’s “Coolest New Airport Hotels” in the US. The 236-room hotel, operated by CMC Hotels, is located just three miles from Raleigh-Durham International Airport. It features the brand’s signature Heavenly

Biscuitville Crowned Best Fast-Food Breakfast in the US

bed and bath amenities, an Italian-inspired restaurant, and extensive meeting spaces, including a 6,752-square-foot grand ballroom. Whether guests are there for business or leisure, the Westin RDU Airport provides a top-notch experience, redefining what it means to stay at an airport hotel.

Relay Raises $35M to Revolutionize Communication for Frontline Workers

NCRLA Allied Member Relay, a Raleigh-based startup specializing in smart communication tools, has successfully raised $35 million in its latest funding round. Relay’s innovative device, essentially a smart walkie-talkie, enables remote communication, real-time location tracking, and even language translation between workers—making it a game-changer in the hospitality industry. The device is already making waves in hotels, healthcare, education, and manufacturing. CEO Chris Chuang shared that the company experienced a remarkable 120% revenue growth in 2023, positioning Relay for even greater success as they plan to hire 60 new employees this year. Relay’s continued innovation is set to transform how frontline workers communicate, offering a more efficient, feature-rich alternative to traditional walkie-talkies.

Congratulations to North Carolina’s own Biscuitville for being voted the No. 1 fast food breakfast spot in the country by USA Today’s 10 Best Readers’ Choice Awards! Known for its scratch-made biscuits, baked fresh every 15 minutes, Biscuitville also ranked second among the best regional fast food chains in the US.

With over 70 locations across North Carolina, South Carolina, and Virginia, Biscuitville has been a beloved staple since its founding in the 1960s by Maurice Jennings. Under the leadership of his son, Burney Jennings, who served as NCRLA’s 2023 board chair, the chain continues to thrive and delight customers with its authentic Southern breakfast offerings.

Did You Know?

Hospitality Industry News Bites

The Loyal Hospitality Worker

Tipped Workers Support Keeping the Tip Credit

Key Insights from AHLA and Hireology's Hiring Report

AHLA partnered with Hireology for a hiring report on the expectations of hospitality job seekers. The Loyal Hospitality Worker report reveals that 88% of hospitality job applicants are loyal to their industry, and 66% remain committed to their current employer. However, speed and communication are key—31% of job seekers expect the hiring process to take two weeks or less, and 45% have ghosted employers due to lengthy or unclear processes. With 53% of applicants using smartphones for their job search, fast, transparent communication is essential.

New Benefits Program for Hospitality Employees Available

NCRLA members have access to a new voluntary benefits program. Offered through our partner, Marsh McLennan, benefits include everything but medical coverage and are available to part-time, full-time, or seasonal employees. Employees can enroll themselves and cancel anytime. Available benefits include accident, critical illness, life insurance, and more.

A recent survey of nearly 4,000 tipped restaurant employees in eight states reveals that 90% prefer the current tip credit system over a higher wage without tips. Servers, bartenders, and hosts expressed concerns that eliminating the tip credit could lead to lower overall earnings, with 87% fearing a significant drop in income. This research highlights the strong preference among tipped workers to maintain the status quo.

NCRLA Foundation Awards $38,500 in Scholarships to Future Hospitality Leaders

The NCRLA Foundation awarded $38,500 in scholarships to 13 students across North Carolina, supporting their post-secondary studies in culinary arts, restaurant management, and related fields. These scholarships aim to cultivate the next generation of hospitality professionals. Learn more about the scholarship recipients at NCRLA.org/foundation/grants-scholarships.

Federal Government to Phase Out Single-Use Food Containers by 2035

By 2027, non-recyclable and non-compostable packaging will be eliminated from all foodservice facilities on federally owned lands, including federal parks and military dining facilities. The broader goal is to eliminate use of single-use plastics across federal operations by 2035. Additionally, $275 million will be invested in developing recycling infrastructure, and $70 million is earmarked for removing plastic debris from US coastal waters and the Great Lakes.

PEPSI, PEPSI-COLA, the Pepsi Globe and THAT’S WHAT I LIKE are trademarks of PepsiCo, Inc.