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Contents

LEGISLATIVE PRIORITIES FOR 2023–2024

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

ABC Reform

NC restaurants, hotels, and bars face unnecessary and burdensome challenges regarding the purchase and sale of alcoholic beverages. NCRLA will advocate for modernization and increased business efficiencies to support on-premise permit holders, including:

Features

AMBER MOSHAKOS, IMMEDIATE PAST CHAIR

LM Restaurants

LYNN MINGES, NCRLA PRESIDENT & CEO

FRANK GRAY, GENERAL COUNSEL

Hospitality’s

The top issues that will impact

• A centralized liquor inventory management system to create transparency into product availability

BOARD MEMBERS:

Highlights from

5

• Allow purchase from any NC ABC board—Allow permitees to purchase from any local board that has the product they need

NCRLA’s Top Legislative Priorities

• A liquor delivery system—Establish a 21st century system to deliver liquor to permitees

Inside NCRLA’s efforts to rebuild NC’s hospitality industry

• An online ABC permit issuing system and temporary license procedure

• Alcohol advertising laws modernized

• Rare and allocated spirits distribution transparency

Meet

10 11 13 15 19 21 22

North Carolina Restaurant & Lodging Association 222 North Person Street, Suite 210 Raleigh, NC 27601 (919)844-0098

the 2023

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

Restaurant Owner and Chef

SCOTT MAITLAND

Top of the Hill Restaurant, Brewery & Distillery

NISHITH “NISH” PATEL Beacon IMG, Inc.

PINKESH PATEL

In Every Issue

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

Together, we can protect and advance the hospitality industry.

Allied Arris Hospitality

JB Media Group, LLC

Lodging

Courtyard by Marriott Charlotte Arrowood

Extended Stay America, Inc, Charlotte

Extended Stay America Airport, Charlotte

Extended Stay America Crabtree Valley, Raleigh

Extended Stay America Harrison

Avenue, Cary

Extended Stay America Hwy 55, Durham

Extended Stay America Ivy Creek Boulevard, Durham

Extended Stay America

Matthews, Charlotte

Extended Stay America

Matthews Road, Charlotte

Extended Stay America

McCullough Drive, Charlotte

Extended Stay America N. Miami Boulevard, Durham

Extended Stay America

Northeast, Raleigh

Extended Stay America Northlake, Charlotte

Extended Stay America Raleigh – North Raleigh – Wake Towne Drive

Extended Stay America Park Road, Charlotte

Extended Stay America RDU

Airport, Morrisville

Extended Stay America Regency

Parkway South, Cary

Extended Stay America S. Miami Boulevard, Durham

Extended Stay America Tunnel Road, Asheville

Extended Stay America Tyvola

Road, Charlotte

Extended Stay America Tyvola Road Executive Park, Charlotte

Extended Stay America University, Durham

Extended Stay America University Place, Charlotte

Extended Stay America Wake Forest Road, Raleigh

Extended Stay America Wake Towne Drive, Raleigh

Hampton Inn, Wilmington

Residence Inn by Marriott RTP, Durham

Restaurants

Elsewhere, Charlotte

Longleaf Swine, Raleigh

Loto Café, Charlotte

Machete, Greensboro

MJ’s Raw Bar, New Bern

RSVP Southend, Charlotte

Tastee Diner, Asheville

Dive Bar, LLC, Mooresville

Haywood Smokehouse, Dillsboro

Henry’s Restaurant, Wilmington

H2 Public House, Cornelius

Imperial Restaurant Group, Raleigh

Kipos Hellenic Cuisine, Wilmington

Little Dipper Fondue, Wilmington

Mac’s Speed Shop, Concord

NOFO @ The Pig, Raleigh

Rally Entertainment, Charlotte

Venable, Chapel Hill

Vintage Sofa Bar, Winston-Salem

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.

The Year Ahead

We continue to hear about improvements in the economy. Inflation has slowed and, according to some indicators, maybe it has peaked.

According to the latest national jobs reports, the number of non-farm jobs added at businesses is at its highest rate since last spring. The labor force participation rate, which measures the number of people working or looking for work as a percentage of those who could work, is also at its highest level since the pandemic.

In North Carolina, 432,575 people were employed in Food Service & Drinking Places and Accommodations at the end of 2022. This compares to 440,325 people in 2019. The hospitality and leisure sector, which includes restaurants, hotels, and entertainment venues, added 44% more employees at the beginning of the year compared to their monthly averages in 2022.

This might lead you to believe that we’ve recovered, or that we are nearly back to where we were as an industry before the COVID-19 pandemic. However, we know that this is not true. Many hotel rooms are still out of inventory and restaurant tables are sitting idle. This is because as we have seen an uptick in employment numbers overall, our economy in North Carolina has also expanded.

As our state continues to be named one of the “best states” to do business, it attracts more industries, including many new hotels and restaurants. The new growth in our economy keeps the hospitality industry scrambling for employees.

NCRLA is addressing the issue on two fronts with a Workforce Recruitment Campaign and a Hospitality Worker Training Program. Later this year, we are developing a hospitality career website with an updated job board. We are also developing concepts and messaging to support getting more workers interested in hospitality jobs.

At the same time, we have rolled out a $1.1 million Workforce Training Initiative to showcase career opportunities and offer free training, credentials, and certifications for high school and college students, employees entering or reentering the industry, and current employees seeking professional development.

To keep up the momentum during our legislative long session, we look forward to continuing our work with policymakers to support and strengthen our industry. We encourage all of our NCRLA members to engage in our collective efforts with our Boards, Government Affairs, and Workforce Recruitment Task Force teams.

We look forward to working together with each of you this year as our collective voices can only help us protect, educate, and promote the hospitality industry!

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. Published

To keep up the momentum during our legislative long session, we look forward to continuing our work with policymakers to support and strengthen our industry.

Burney Jennings NCRLA Board Chair

Lynn Minges NCRLA President & CEO

UPCOMING EVENTS

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

May 2 – 4

National ProStart Invitational

Washington, DC

May 15 – 17

AHLA Hotels on the Hill

Washington, DC

May 20 – 23

National Restaurant Association Show

Chicago, IL

June 6

NCRLA Board of Directors Meeting

10:30 a.m. – 2 p.m. Location TBD

Raleigh, NC

June 6

Rally in Raleigh

5 p.m. – 6:30 p.m.

The Merrimon-Wynne House

Raleigh, NC

June 15

North Carolina Hotel Conference

1 p.m. – 5:30 p.m.

Charlotte, NC

June 19 – 21

National Restaurant Association Public Affairs Conference

Washington, DC

June 21

NCRLA Foundation

Excellence in Education Awards

Time and Location TBD

July 19

Charlotte Regional Meeting

Time and Location TBD

July 20

Asheville Regional Meeting

Time and Location TBD

July 25

NCRLA Foundation

Board of Trustees Meeting

10 a.m. – 11:30 a.m.

Virtual

August 14

NCRLA Chef Showdown

6 p.m. – 8:30 p.m.

The Pavilion at The Angus Barn

August 21

Future of Hospitality Golf Tournament

8 a.m. – 5 p.m.

Prestonwood Country Club

Cary, NC

NCRLA Consultancy and Expertise

NCRLA serves as an advocate for members and an engaged liaison with key government agencies on important issues. NCRLA’s legal and regulatory team assists restaurants, taverns, and hoteliers with questions on:

• Health department and food code issues

• ABC regulations

• Occupancy and meals tax issues

• Innkeeper’s rights

• Other day-to-day legal, regulatory, and operational issues

There is no other entity that is as well-versed in North Carolina law relating to restaurant and lodging operations as NCRLA. As members of our association, you can contact us any time for help with all of your important questions and needs. Our legal and regulatory team is here when you need them. To contact an NCRLA team member, send us an email at info@ncrla.org.

NCRLA’s Hospitality Law Guide is a Great Resource

Do you have questions about Employment and Labor Laws?

Are issues about Food and Health Laws keeping you awake at night?

NCRLA’s Guide to Hospitality

Law is an outstanding resource for members. Compiled by legal and industry experts, it provides crucial information to help your business run smoothly, saving you time and money. The document is the only publication of its kind geared specifically to your needs, focusing on the state and federal laws and regulations that govern the restaurant and lodging industries in North Carolina.

HOT TOPICS FOR 2023

NCRLA HIRES NEW LOBBYING TEAM

NCRLA has added two new lobbyists, Philip Isley and Hardy Lewis from Blanchard, Miller, Lewis & Isley, PA, to represent the association on restaurant and hotel policy issues for 2023. They join Isabel Villa-Garcia, who has recently been promoted to Vice President of Government Affairs for NCRLA. Isley and Lewis are replacing longtime hospitality industry lobbyist Frank Gray from Jordan Price Law Offices, who has represented NCRLA at the NC General Assembly for the last 20 years. Gray will continue to work with the association as general counsel and strategic advisor.

NCRLA FOUNDATION ROLLS OUT $1.1 MILLION HOSPITALITY TRAINING PROGRAM

As the hospitality industry continues to rebound from labor shortages exacerbated by the pandemic, the NCRLA Foundation has contracted with the NC Department of Commerce to administer a $1.1 million hospitality workforce training program. The free training resources are now available through NCRLA Foundation’s new online portal, NCRLA.training. All courses, credentials, and certifications offered are nationally recognized as best in class for the hospitality industry. This comprehensive training program is designed to upskill and advance careers of individuals currently employed in the NC hospitality industry.

CULTIVATING A TRANSPARENT WORKPLACE ENVIRONMENT

As the idea of organized labor continues to gain support around the country, many businesses—including North Carolina restaurants and hotels—are looking for ways to redefine employer/employee relationships. In the past,

organized labor was driven by large trade unions that helped employees in specific industries negotiate pay and benefits. To help business owners understand the new labor movement, NCRLA hosted a Cultivating a Transparent Workplace Environment webinar. Experts Franklin Coley of Align Public Relations and Attorney Mark Stubley of Ogletree Deakins provided updates on recent unionizing activities targeting restaurants and lodging employees. If you would like to learn about how your business can foster a positive workplace culture to avoid third-party organizing and remain in compliance with the law, contact us at info@ncrla.org.

IMMIGRATION REFORM WOULD HELP THE HOSPITALITY INDUSTRY WORKFORCE

It’s no secret that our nation’s border security and legal immigration systems are broken. Outdated for decades, this process directly contributes to significant security challenges on our southern border. Millions of people cross into the country illegally, while those seeking to lawfully enter struggle because our current laws are unresponsive to the dynamic needs of the American economy. These failures impose significant costs on American communities and our economy. Companies—including those in the hospitality industry—are experiencing significant workforce shortages despite their sizable investments in expanding US talent pipelines. These issues can only be addressed by congressional action. This is why NCRLA has joined other state associations and signed on to the Legal Immigration and Border Enforcement Reforms This Year (LIBERTY) campaign to call upon Congress to enact measures this year to improve the border and our legal immigration system. Any progress that Congress can make can become the foundation for additional reforms.

THE CURRENT LABOR SHORTAGE CRISIS

The aftereffects of the pandemic continue to plague the hospitality industry in a number of ways—from businesses having to close down to the workforce shortages we are facing. Currently, for hospitality industry businesses to be back at full capacity in North Carolina, we would need as many as 50,000 more employees to fill the widening gap.

According to a new e-book published by Emsi/Lightcast, Demographic Drought: How the Approaching Sansdemic Will Transform the Labor Market for the Rest of Our Lives, there is a people shortage (a “sansdemic”) affecting higher education and businesses and it will only worsen in the coming decades. We continue to hear from a variety of sources that the labor shortage crisis is both pandemic-related and societal, but consider these key takeaways:

• In an average year, two million baby boomers retire. In 2020, three million baby boomers retired—with 11 million people exiting the workplace (gap can't be filled with declining birth rate).

• Shift in wealth—average household wealth of a retiring baby boomer household is $1.2 million with declining birth rates (four children per household to now two children per household). We stand to experience a major transfer of wealth on the horizon.

• Normally these Gen Xers and millennials of baby boomers would replace their parents in the workforce, but with the shift in wealth transfer and a change in values (lack of motivation, shifting career ideals, and work ethic, we aren't seeing that)

• In 2022, four million women left the workforce (wealth and children care and shifting work life values)

Right now, the US is at the beginning stages of the “sansdemic.”

• Between 2011 and 2021, nearly every county in the US saw declines in its working-age population.

• The 2020 census shows that 16 states saw net population decline over the past years—the worst numbers since the Great Depression.

Source:Lightcastlabormarketanalytics ofgainworking-agepopulation.TexasandNorthCarolinaalsosawpockets weregrowth,butthelargestareaswithgrowingpoolsofworking-agepeople outwest:countiesinWashington,Oregon,Idaho,Utah,andNevada.Ifthestory of2001-2011wasthehollowingoutofAmerica’sheartland,2011-2021sawAmerica’s

Idecades,nthemapsbelow,wehighlightsomeofthedramaticchangesthathaveoccurredoverthelasttwo bothinthepopulationofworking-ageadults,andinthepopulationofchildrenunderfifteen. MountainOverall,themapsshowhistoricpopulationcenters–thecoastsespecially–losingyoungpeople,whilethe West,Southwest,andsomepartsoftheSouthandMidwestmakerelativegains.Andinjustthelasttenyears,lossesofworking-agepopulationacrosstheboardhaveaccelerateddramatically.relativelyNoticehowtheworstlossesare localizedtotheMidwestonandSouth.Almosteverycounty populationbothcoastssawworking-age growth:between becoming2001and2011,ruralareaswere increasinglyelderly, inwhileyoungpeopleconcentrated countiesprosperousurbancenters.Most inWesternstatesalsosaw althoughtheirworking-agepopulationgrow,somecountiesinOregon,Idaho, theandNevadasufferedlosses.Texas,oneof largeststatesintermsofoverallpopulation, populationwasamixedbag,withsomecountieslosingworking andsomecountiesgaining.

Percentchangeinworking-agepopulationbycountybetween2001and2011

Percentchangeinworking-agepopulationbycountybetween2011and2021

• The combination of low fertility, low workforce participation, and longer life spans means two-thirds of the US population could be financially dependent on the remaining one-third by the year 2100.

All is not lost—the report outlines the steps we will need to take to survive the upcoming “sansdemic.” It’s no secret—we are going to have to start investing in and valuing people even more than we do now.

Employers and higher ed institutions will need to:

• Recruit beyond traditional demographics

• Invest in programs to reskill and realign the existing workforce

• Focus their efforts on retaining the students and employees they already have

NCRLA is working to re-engage people on the sidelines and help increase our labor force in the hospitality industry. Later this year, we will roll out an aggressive and comprehensive marketing campaign to attract workers to hospitality careers across the state.

The scope of the work will include branding and creative efforts showcasing positive attributes of careers in the hospitality industry. The campaign will be based on the input gleaned from both our employer and employee town halls and focus groups from last year. Recommendations will emphasize:

• The types of transferable skills employees can learn that will serve these individuals well if/when they move to different careers.

• The growth opportunities and prospects for rapid advancement for those choosing to stay in the industry.

• There are career pathways and hospitality is not a “deadend” job for people who lack skills.

• Real people from the hospitality industry to demonstrate these concepts.

This work will complement the NCRLA Foundation’s Workforce Recruitment Campaign being administered by the NCRLA Foundation, which is providing training and career development opportunities to help attract and retain employees.

The North Carolina Hospitality Industry: A Driving Force in the State Economy

The North Carolina Hospitality Industry: A Driving Force in the State Economy

More Than 20,000 Restaurants • 2,000 Lodging Establishments

$30 Billion in Annual Sales • Employs 11% of the State Workforce • Nearly 450,000 Employees

ABC Reform

More Than 20,000 Restaurants • 2,000 Lodging Establishments

$30 Billion in Annual Sales • Employs 11% of the State Workforce • Nearly 450,000 Employees

LEGISLATIVE PRIORITIES FOR 2023–2024

LEGISLATIVE PRIORITIES FOR 2023–2024

• Private-label liquor sales—Allow mixed beverage permittees to sell private-label liquors by the bottle directly to their customers for consumption off premises

• Private-label liquor sales—Allow mixed beverage permittees to sell private-label liquors by the bottle directly to their customers for consumption off premises

• Clarify prohibition split case fees for wine

• Clarify prohibition split case fees for wine

• Ready-to-drink cocktails—Allow for takeout and delivery of ready-to-drink cocktails along with restaurant orders

• Ready-to-drink cocktails—Allow for takeout and delivery of ready-to-drink cocktails along with restaurant orders

COVID-Related Protections

COVID-Related Protections

Ensure hospitality businesses are protected f rom COVID-19 liability since current protections expired in February 20 23 .

Ensure hospitality businesses are protected f rom COVID-19 liability since current protections expired in February 20 23

ABC Reform

NC restaurants, hotels, and bars face unnecessary and burdensome challenges regarding the purchase and sale of alcoholic beverages. NCRLA will advocate for modernization and increased business efficiencies to support on-premise permit holders, including:

NC restaurants, hotels, and bars face unnecessary and burdensome challenges regarding the purchase and sale of alcoholic beverages. NCRLA will advocate for modernization and increased business efficiencies to support on-premise permit holders, including:

• A centralized liquor inventory management system to create transparency into product availability

• A centralized liquor inventory management system to create transparency into product availability

• Allow purchase from any NC ABC board—Allow permitees to purchase from any local board that has the product they need

• Allow purchase from any NC ABC board—Allow permitees to purchase from any local board that has the product they need

• A liquor delivery system —Establish a 21st century system to deliver liquor to permitees

• A liquor delivery system —Establish a 21st century system to deliver liquor to permitees

• An online ABC permit issuing system and temporary license procedure

• An online ABC permit issuing system and temporary license procedure

• Alcohol advertising laws modernized

• Alcohol advertising laws modernized

• Rare and allocated spirits distribution transparency by local boards

• Rare and allocated spirits distribution transparency by local boards

North Carolina Restaurant & Lodging Association

222 North Person Street, Suite 210 Raleigh, NC 27601

(919)844-0098

Promote NC Products in NC Foodservice Establishments

Promote NC Products in NC Foodservice Establishments

Support an appropriation to the NC Department of Agriculture to strengthen and promote NC agricultural products to foodservice establishments across the state.

Support an appropriation to the NC Department of Agriculture to strengthen and promote NC agricultural products to foodservice establishments across the state.

Workforce Development

Workforce Development

Support funding for hospitality workforce development initiatives.

Support funding for hospitality workforce development initiatives.

Short-Term Online Rentals

Short-Term Online Rentals

Support parity within the lodging industry, including the authority of local governments to regulate short-term rentals like other, similar businesses.

Support parity within the lodging industry, including the authority of local governments to regulate short-term rentals like other, similar businesses.

Meals Taxes

Oppose all new or expanded prepared meal taxes.

Occupancy Taxes

Do not oppose legislation that complies with established occupancy tax guidelines—G.S. 153A-155 and G.S. 160A-215 as follows:

• Rate—Cannot exceed 6%

• Use—At least two-thirds of the proceeds must be used to promote travel and tourism and the remainder must be used for tourism-related expenditures, which may include beach nourishment

Hotel Guest Tenancy Clarification

Support clarification in statute to distinguish a visitor/hotel guest as one who stays for less than 90 days from a tenant who establishes residency (90 days or more).

Tourism Promotion

Tourism Promotion

Support robust funding for state and local tourism marketing and promotion.

Support robust funding for state and local tourism marketing and promotion.

Support Tax and Regulatory Reform

Support Tax and Regulatory Reform

Support tax and regulatory reforms that help foster business growth and support job creation.

Support tax and regulatory reforms that help foster business growth and support job creation.

• Support deductibility of credit card swipe fees related to the collection of taxes such as sales, occupancy, and prepared meals taxes

• Support deductibility of credit card swipe fees related to the collection of taxes such as sales, occupancy, and prepared meals taxes

Oppose Regulatory Overreach

Oppose Regulatory Overreach

Oppose legislation that would impose onerous and unnecessary burdens on businesses. Examples include:

Oppose legislation that would impose onerous and unnecessary burdens on businesses. Examples include:

• E-verify expansion

• E-verify expansion

• Franchisor to report the sales data of a franchisee

• Franchisor to report the sales data of a franchisee

• Overreaching data privacy bills

• Overreaching data privacy bills

School Calendar

Support the current school calendar law which requires that K–12 public schools not begin classes earlier than the Monday closest to August 26 or end later than the Friday closest to June 11, with limited exceptions and contingencies for weather.

mission of the North Carolina Restaurant and Lodging Association is to Protect, Educate, and Promote the North Carolina hospitality industry.

GET TO KNOW THE 2023 NCRLA BOARD

NCRLA members gathered on Jan. 30 at the NCRLA headquarters in Raleigh for our annual member and board of director’s meeting. Approximately 50 people attended the annual meeting in person, where Greensboro restaurateur Burney Jennings was elected to serve as chair for a one-year term.

Jennings was sworn in by the board of directors along with a new slate of officers, including Tom Pashley from Pinehurst Resort as Vice Chair; Jason Smith from 18 Restaurant Group as Treasurer; Sheri Erhart from CMC Hotels as Secretary;

Jim Beley from The Umstead Hotel and Spa as the Travel & Tourism Board Liaison; and Lance Trenary from the Golden Corral Corporation as the National Restaurant Association Liaison. Outgoing board chair Amber Moshakos from LM Restaurants will continue to serve on the executive committee as immediate past chair.

In addition to the executive committee, the board also welcomed three new members: Kelly Harrill from the Koury Hospitality Group, Cheetie Kumar, formerly of Garland, and Jim Gratton from the Charlotte Marriott SouthPark.

2023 NCRLA BOARD

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

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, Restaurant Owner and Chef

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.

2023 GOVERNMENT AFFAIRS CO-CHAIRS DRAFT

Vinay Patel, SREE Hotels, LLC

Jason Smith, 18 Restaurant Group

MEET BURNEY JENNINGS, CHAIR

Burney Jennings has served on the NCRLA Board since 2017. He has also led his family-owned business Biscuitville FRESH SOUTHERN for more than two decades.

Jennings is a second-generation leader of his family’s business, founded by his father Maurice more than 50 years ago. He started working in the family restaurants as a teen. During his tenure as CEO and now Executive Chair at Biscuitville FRESH SOUTHERN, Jennings oversaw the transition of the company’s branding to “Fresh Southern,” which highlights the business’s locally produced ingredients.

He earned his undergraduate degree from Elon University and has served on the university’s Board of Trustees since 2000 Jennings received Elon’s Young Alumnus of the Year Award in 1997 and in 2016 was recognized as one of the Triad’s Most Admired CEOs by Triad Business Journal

AMBER MOSHAKOS IMMEDIATE PAST CHAIR

SHERI ERHART SECRETARY

LANCE TRENARY NRA LIAISON

TOM PASHLEY VICE CHAIR

JIM BELEY TRAVEL & TOURISM BOARD LIAISON

JASON SMITH TREASURER

STAR POWER

NCRLA Celebrates Industry’s Top Talent at Annual Awards Gala

On Monday, Feb. 27, the North Carolina Restaurant & Lodging Association celebrated those who work to make a difference in the North Carolina hospitality industry at the annual Stars of the Industry awards gala.

The star-studded evening shined bright with a dinner reception for 300 hospitality professionals, featuring some of 2023’s hottest food and beverage trends presented by US Foods.

Eighteen men and women, from various sectors of the industry, were recognized for their dedicated service to the North Carolina hospitality industry and the guests it serves. The winners were from across the state, exemplifying North Carolina’s diverse hotel and restaurant community. The evening was emceed by Wade Minter, the public address announcer for the NHL’s Carolina Hurricanes.

Steve Thanhauser and Van Eure

Scott Crawford

2023 STARS OF THE INDUSTRY AWARD WINNERS

Ken Conrad Award for Service to the Community

Steve Thanhauser and Van Eure, Angus Barn

Griff & June Glover Award for Service to the Association

Dave Gronewoller, GC Partners, Inc.

Lifetime Achievement

Lance Trenary, Golden Corral Corporation

Hospitality Partner of the Year

Steve Troxler, NC Department of Agriculture

Hospitality Champions of the Year

Rep. John Bradford

Sen. Phil Berger

Restaurateur of the Year

Scott Crawford, Crawford Hospitality

Operator of the Year

Gary Chhabra, CMC Hotels

Restaurant Managers of the Year

Igor Gacina, Giorgios Hospitality Group

Ashley Greene, Bluewater Waterfront Grill

Restaurant Employee of the Year

Matthew Barry, Midwood Smokehouse

Lodging Managers of the Year

Jason Whitaker, Extended Stay America

Mike Masri, Embassy Suites By Hilton

Charlotte Uptown

Lodging Employees of the Year

Charles Prince, TownePlace Suites

Wilmington

Regina Triche, Hampton Inn & Suites

Faustina Tagoe, The Umstead Hotel and Spa

CHEERS THE WINNERS AND THEIR ACCOMPLISHMENTS.

The evening would not have been possible without the host sponsor, the Sheraton Imperial Hotel & Convention Center, the presenting sponsor, US Foods, and the many other sponsors who contributed.

Regina Triche, aka "The Waffle Lady"

Ben Megalathin and Maddie Fox, The Ginger Fox

2023 STARS OF THE INDUSTRY AWARD SPONSORS

Presenting Sponsor US Foods

Photo Booth Sponsor

SpotOn Silver Sponsors

• Ecolab

• Employers

• Healthy Hospitality

• Uber Eats

• Duke Energy

Bronze Sponsors

• Atlas Production Group

• Meetings on Cue

• Pepsi

Registration Sponsor

Insurance People

Robot Sponsor

OrionStar USA

Supporting Sponsors

• Alsco Uniforms

• Blue Shark Vodka

• Broad Branch Distillery

• Clouds Brewing

• Little City Brewing

• Mystic Distillery

• Shelton Vineyards

• Tryon Distributing

• Trophy Brewing

Burney Jennings, Gary Chhabra, and Lynn Minges

Rep. John Bradford Sen. Phil Berger

You make it happen. We make it easier.

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A NEW NORMAL TAKES HOLD Restaurants Focused on Paths to Continued Growth in 2023

The National Restaurant Association released its 2023 State of the Restaurant Industry report, which examined key factors impacting the industry, including the current state of the economy, operations, workforce, and food and menu trends, to forecast sales and market trends for the year ahead. Key findings illustrating the industry’s economic conditions include:

• Growth will continue: The foodservice industry is forecast to reach $997 billion in sales in 2023, driven in part by higher menu prices.

• Industry help wanted: The foodservice industry workforce is projected to grow by 500,000 jobs, for total industry employment of 15.5 million by the end of 2023.

• Building on a solid foundation: For 70% of operators, business conditions have settled into, or are on the path to, their new version of normal.

• Consumers want restaurant experiences: 84% of consumers say going out to a restaurant with family and friends is a better use of their leisure time than cooking and cleaning up.

• Rising costs create challenges: 92% of operators say the cost of food is a significant issue for their restaurant.

• Competition is heating up: In 2023, 47% of operators expect competition to be more intense than last year.

Pandemic Pivots Become Permanent

The temporary “pivots” developed during the pandemic— expanded delivery services, outdoor dining options, to-go alcohol offerings, and investments in technology—are the foundation of the industry’s “new normal.” At least four in 10 operators in each of the three limited-service segments— quickservice, fast casual, and coffee and snack—believe the addition of drive-thru lanes will become more common in 2023. For others, outdoor dining and alcohol-to-go are becoming table stakes. Across all six major segments, more than nine in 10 operators plan to continue offering outdoor seating and the same number of operators are also likely to continue offering alcohol-to-go if their jurisdiction allows it.

Despite widespread investment in technology in the last few years, the restaurant industry is still far from becoming a tech-centric sector. Most operators still consider their use of technology as mainstream rather than leading edge. In 2023, many operators want to keep moving toward the edge, with more than four in 10 planning investments in equipment or technology to increase front- and back-of-thehouse productivity. These investments are anticipated mostly in the order and payment space, rather than automated systems or robots that prepare and serve food. Other operational takeaways include:

• Among fine-dining restaurants that offered delivery during the pandemic, 79% added it for the first time; eight in 10 of those plan to continue.

• Two-thirds of adults say they’re more likely to order takeout food from a restaurant than they were before the pandemic.

• Off-premises-only locations are expected to grow in popularity; more than four in 10 limited-service operators think they will be more common this year.

• 69% of adults say they like the option to dine outside.

An Industry of Opportunity

The restaurant and foodservice industry added 2.8 million jobs over the past 24 months, bringing the industry total to 15 million at the end of 2022; however, the foodservice industry remains 400,000 jobs below pre-pandemic levels.

Most restaurant operators will be actively looking to boost staffing levels in 2023, while carefully balancing staffing needs with business conditions. Eighty-seven percent of operators say they’ll likely hire additional employees during the next 6–12 months if qualified applicants are available. Key figures on the restaurant workforce include:

• Between 2023 and 2030, the foodservice industry is projected to add an average of roughly 150,000 jobs a year, with total staffing levels projected to reach 16.5 million by 2030.

• Only one in 10 operators think recruiting and retaining employees will be easier in 2023 than it was in 2022.

• The restaurant industry has long been the primary training ground for new entrants to the workforce and in 2022, nearly a quarter of jobs were filled by first-time employees.

• 58% of operators say using tech and automation to alleviate labor shortages will become more common in their segment in 2023; however, technology is generally complementary to human labor and primarily intended to enhance rather than replace workers in the restaurant industry.

Flexibility to Accommodate Rising Food Costs and All-Hours Dining

Demand for restaurant experiences remains strong among consumers who are hungry to connect over shared meals. Operators are taking creative cost-saving approaches to temper elevated expenses, including food, labor, occupancy, and utilities, by streamlining their menus. With the rise of remote work blurring traditional meal times, operators are focusing on new opportunities to entice customers at all hours with engaging offerings, including off-hours or slow-day value

deals, flexible pricing, multi-course meal bundles, meal kits and subscriptions, apparel, and more. Meanwhile, many operators plan to add to their menus more healthier and nutritious meal options, eco-friendly items, and dishes tailored to takeout in 2023. Key data points on food and beverage trends include:

• 93% of operators say their restaurant’s total food costs are higher than they were in 2019.

• A majority of operators across all segments expect to keep their menus in 2023 similar in size to last year.

• 69% of adults say they are likely to purchase a meal kit (measured ingredients with cooking instructions), including more than eight in 10 Gen Z adults and millennials.

• Eco-friendly business practices continue to draw consumers, especially millennials.

“As the restaurant industry adapts to a new normal, operators’ ability to be flexible and diversify their operations is essential to thriving,” said Hudson Riehle, senior vice president of Research for the National Restaurant Association. “With profitability under pressure, operators are launching new business models within the industry, reengineering current concepts, and allocating more space to off-premises business in order to satisfy customers in 2023.”

NORTH CAROLINA RESTAURANT INDUSTRY AT A GLANCE

Restaurants are a driving force in North Carolina’s economy. The foodservice industry creates thousands of jobs, supports career growth, and plays a vital role in every community across the state.

21,094 2021 EATING AND DRINKING PLACE LOCATIONS IN NORTH CAROLINA $27.0 Billion

2021 ESTIMATED EATING AND DRINKING PLACE SALES IN NORTH CAROLINA

460,600 RESTAURANT AND FOODSERVICE JOBS IN NORTH CAROLINA IN 2021 = 10% OF EMPLOYMENT IN THE STATE

BY 2030, THAT NUMBER IS PROJECTED TO GROW BY 18.4% = 84,900 ADDITIONAL JOBS, FOR A TOTAL OF 545,500

A thriving restaurant industry benefits the entire North Carolina economy.

• EVERY ADDITIONAL DOLLAR SPENT IN NORTH CAROLINA’S RESTAURANTS CONTRIBUTES $2.12 TO THE STATE ECONOMY.

• EVERY ADDITIONAL $1 MILLION SPENT IN NORTH CAROLINA’S RESTAURANTS GENERATES 20.5 JOBS IN THE STATE ECONOMY.

Independence and Asheville High Schools Advance to the 2023 National ProStart Competition

Two North Carolina high schools, Independence High School and Asheville High School, have advanced to the 2023 National ProStart Invitational after winning the culinary and management competitions, respectively, at the 2023 North Carolina ProStart Invitational (NCPI).

ideas and participated in an intense question-and-answer segment. Asheville High School's winning Mediterranean concept, Herbaceous, impressed the judges and earned the team first place.

In addition to student recognition, the NCRLA Foundation also nominated Sara Monson from Asheville High School for ProStart's national Educator of Excellence Award. The award recognizes educators who demonstrate excellence in the classroom and passion, commitment, and creativity in all aspects of the ProStart program to help their students make the most of the opportunities that ProStart offers.

TEAMS OF THE MANAGEMENT AND CULINARY DIVISIONS COMPETITION

2023 NCPI WINNING CULINARY TEAMS

First Place: Independence High School, Charlotte

Second Place: Ashe County High School, West Jefferson

Third Place: South Mecklenburg, Charlotte

OTHER COMPETING CULINARY TEAMS

Asheville High School, Asheville

Cary High School, Cary

East Mecklenburg High School, Charlotte

Garinger High School, Charlotte

Organized by the North Carolina Restaurant and Lodging Association Education Foundation, the NCPI is a high-stakes culinary arts and restaurant management competition that took place from March 19 to 21 at North Carolina Central University in Durham. This year, 14 teams from nine schools participated in the event, with the hopes of earning more than $560,000 in scholarships.

At the culinary competition, the winning team from Independence High School in Charlotte had to design, prepare, and serve a threecourse meal using only two butane burners in 60 minutes. The team's menu consisted of fried green tomato, pan-seared kanpachi, and steamed chocolate cake, and it was judged by a panel of certified chefs using industry standards.

As for the management competition, the winning team from Asheville High School in Asheville had to prepare and present a restaurant concept, menu, and marketing plan to an exclusive panel of judges. Students presented their

The ProStart program is a nationwide, two-year program for high school students that develops the best and brightest talent into tomorrow's industry leaders. It all happens through a curriculum that teaches all facets of the restaurant and foodservice industry, inspires students to succeed, and sets a high standard of excellence for students and the industry.

"As North Carolina's hospitality industry continues to struggle with labor shortages, ProStart students are learning transferable skills that they can take anywhere once they complete the program," said Lynn Minges, NCRLA President and CEO. "These students are the best of the best, and I am proud to send them on to compete at the national level."

As the state winners, Independence High School and Asheville High School have set a high bar for North Carolina's ProStart competitors. They will now have the opportunity to showcase their skills and compete against the best high school culinary and management teams from across the US at the National ProStart Invitational in Washington, DC from May 2 – 4.

West Mecklenburg High School, Charlotte

2023 NCPI WINNING MANAGEMENT TEAMS

First Place: Asheville High School, Asheville

Second Place: South Mecklenburg, Charlotte

Third Place: Cary High School, Cary

OTHER COMPETING MANAGEMENT TEAMS

Ashe County High School, West Jefferson

East Mecklenburg High School, Charlotte

Wakefield High School, Raleigh

Governor Cooper with Asheville High School Culinary Team.

Independence High School Culinary Team celebrates their win.

A POST-COVID WORLD

How NC Restaurants and Hotels Are Embracing Technology

Long gone are the days of ordering your food from a cash register and receiving a physical key to your hotel room. While the permeation of technology in the hospitality industry was inevitable, the onslaught of COVID accelerated tech’s grip on our industry’s operations and guest experience.

NCRLA discussed with our technology partners, and member restaurants and hotels how they’re utilizing technology to enhance their offerings while at the same time minimizing human error and maximizing efficiency.

PREDICTIVE ANALYTICS

Knowledge is power, and technology providers BYOD and Fintech have capitalized on that—providing powerful data to help operators and managers make critical decisions.

Fintech has more than 30 years of experience building technology specifically designed for establishments that sell alcohol.

“Owners, operators, and accountants love Fintech because we identify and remove tedious, manual steps associated with the alcohol management process that eat away all the time in the day,” said Misha Hart, Fintech’s marketing director. “Through Fintech, data insights come in many different forms depending on the needs and size of a business. Our goal is to offer actionable insights that allow restaurants, bars, and hotels to pivot quickly so that margins remain unaffected.”

Price-discrepancy reporting, beverage program compliance, free automated invoice payments, margin protection, inventory management, and micro-trend

insights are just a few of the many data services Fintech offers to simplify alcohol management.

BYOD offers hospitality businesses the “world’s first virtual restaurant assistant,” MABEL™, who helps cut labor costs, manages events, keeps team members informed, ensures tasks don’t fall through the cracks, and creates staffing schedules.

“BYOD's main focus is on making operators' lives easier by taking tasks off their plates and putting them squarely on MABEL's,” said Sam Short, Chief Strategy Officer for BYOD. “She accomplishes all of that by using bleeding-edge predictive analytics and more than 400 APIs to gauge your upcoming business, take data from all of your software in real-time and run it through industry-leading KPIs, and then finally send real-time Smart Alerts to your managers on duty to help them make better labor management and operational decisions in the moment— because data insights without action are meaningless.”

ROBOTS

Up until recently, robotics has been seen as a novelty in the industry. Labor shortages are causing hospitality businesses to reconsider the practical use of robots to fill critical roles, instead of entertaining and surprising guests, according to the American Hotel & Lodging Association’s 2023 State of the Industry Report. Although there is still concern that robots should not replace the interaction with guests, some argue that by allowing robots to handle food running, table bussing, drink serving, etc., human waitstaff can focus on delivering outstanding service.

That line of reasoning is what lead Bear Robotics to land a spot on US Foods’ CHECK® Business Tools program, a resource that provides foodservice operators with a growing suite of technology solutions designed to help drive traffic, simplify staffing, and reduce waste.

Hwy 55 uses Bear Robotics’s “Servi” robot in 15 of their locations, with another 20 deployments scheduled for 2023.

“Servi has been a game-changer for us,” said Andy Moore, Hwy 55’s Chief Business Officer. “It's improved our atmosphere by eliminating a repetitive task for our waitstaff, allowing them to spend more time interacting with guests. And the guest reaction has been

terrific. They love it when he sings 'happy birthday' on their special day (a real feature!), and you'll often see people take their phones out for a TikTok video when Servi rolls by. We really get a kick out of using technology to enhance our service model.”

Hwy 55 is even designing their new stores with Servi in mind, by cutting a small door in the bar so he can reach guests quicker.

NCRLA embraced this trend and featured robots at two of our recent signature events—Chef Showdown and Stars of the Industry.

POS AND ONLINE ORDERING:

Perhaps the most susceptible to change, restaurants are constantly on the lookout for seamless and efficient ways to accept payment and streamline ordering.

Biscuitville recently implemented a new iPad-based point-of-sale (POS) system that allows customers to see the orders as they’re being created, as well as automatically creates combos if items are ordered separately.

“This automatically saves the customer money and saves time for employees and questions from the guests,” said Jeff Archer, Biscuitville’s Chief Information Officer.

NCRLA’s new preferred technology partner, SpotOn, is one of the fastestgrowing payment companies, keeping the restaurant as the core of their mission.

“Rather than simply looking at the ordering and checkout process as a transaction, we see it as an opportunity for restaurants to boost efficiency and create better guest experiences,” said Aimee Guthinger, Communications Manager, Industry Relations.

“So, in reality, payment processing is a very small part of what we provide. The bigger part is the software tools around it. Tools that help restaurants turn tables faster and boost kitchen efficiency. Tools that make it easier for guests to order that second round of drinks to help increase sales. Tools that help servers earn bigger tips to increase their take-home pay. And tools to capture guest information at every touchpoint so restaurants can get better insights on their operation and also market to their guests to keep them coming back.”

DIGITAL COMMUNICATIONS:

From increasing safety in hotels to texting capabilities to guests and employees— communicating has never been easier or quicker.

Relay, the “radio that has everything you wish your walkie-talkie had,” has features like a panic button, GPS tracking, and emergency alerts to protect employees against sexual assault, active shooters, fires, and intruders.

“Relay enhances the guest experience by offering unparalleled communication combined with advanced analytics that allow your staff to quickly respond to guest requests and anticipate needs rather than only reacting to issues,” said Brittany Nelson, Marketing Campaigns Manager at Relay. “Guests are able to enjoy seamless service while staff are fully supported with powerful analytics, security processes, and world-class technology.”

The advanced GPS location also allows staff to be easily identified and located, with room-level accuracy, while detailed reporting keeps track of incidents for reporting.

Doris Huebner, NCRLA board member and operator of 13 McDonald’s restaurants in North Carolina, started using Hourwork.com last year to help with employee recruitment, satisfaction, retention, and exit interviews.

“We use it to send text messages to new employees at different points when turnover is more likely,” Huebner said. “We send a message on the first day, at two weeks, 30 days, and 60 days.”

The employee can then respond directly, and can send independent messages if they are experiencing an issue. The platform also sends happy birthday and anniversary messages, and sends an exit survey after an employee has been terminated.

Pinecrest Bed & Breakfast in Asheville uses a similar messaging app to reach their guests about check-in details. Guests can also reach out during and after their stay with any questions or comments.

“This helps immensely in keeping the lines of communication open,” said Diane Rogers, Innkeeper.

GREEN AND SUSTAINABLE TECHNOLOGIES:

More and more guests are considering a dedication to sustainable initiatives when choosing a hotel. Technology is a critical enabler, from energy conservation to electronic vehicle charging and more, according to AHLA’s 2023 State of the Hotel Industry Report.

Concord Hospitality is at the pinnacle of this—leading in green IT practices, including building centralized servers to help with cooling and power usage efficiency and utilizing Energy Star computers. One of its properties, the Beaufort Hotel, is Carteret County’s first full-service green hotel, and is a North Carolina Green Travel Business.

Duke Energy aims to help hotels with reducing utility expenses and their carbon footprint with GemLink® Wireless, which slashes HVAC expenses 35–40 percent and hotel utility bills 10–20 percent. The system prevents waste by detecting occupancy via infrared body head heat so hotel rooms are reset to a comfortable energy saving temperature while guests are away.

NCRLA also partners with green businesses like EV Zone and Sustainable Origins to help provide North Carolina restaurants and hotels with green solutions. EV Zone provides electric vehicle charging infrastructure and software integrations to hotels.

Sustainable Origins focuses on the safe disposal of used cooking oil, which is a key input to biofuel production.

carbon producing and lower greenhouse gas emitting are seriously favored and mandated.”

RESISTANCE TO TECHNOLOGY

“Implementing new technology has been imperative in keeping up with such immense growth in the past year,” Ashley Brodie, Marketing Director of Giorgios Hospitality Group said. The group will be operating 15 restaurants by the end of 2023.

Although some restaurants and hotels are welcoming technology with open arms, others are a bit more resistant.

“I do not utilize any AI or robots in my business, and I would be very hesitant to do so,” said Scot Sanborn, proprietor of Sutler’s Spirits in Winston-Salem. “I would be hesitant to replace any human with a robot at this time. We need to take better care of our labor force, not eliminate them. Another concern is that a large part of the hospitality industry is about human interactions.”

Sammy Hobgood, owner of Big Ed’s in Raleigh, echoes that sentiment.

“Big Ed's has entertained machinecentered technologies but has elected to stick with its tried-and-true methods, including no POS system. This is a rarity in today's restaurant landscape, but an overabundance of technology has not traditionally fit the menu and business model.”

He continued, “Big Ed's business model is focused on providing good and affordable food, in an appropriate and timely fashion. While there was an experiment with online ordering peak-Pandemic in 2020 and 2021, implemented in an effort to drive revenue, we chose to discontinue it in Q1 2022 as dining room volume increased to pre-pandemic levels.”

“With EPA fines being $10,000 for grease spillage, and the harmful environmental effects grease contamination has on soil and water quality, we provide a simple solution, said Aloysius Callaghan, the company’s CEO. “With the push of a button, oil can be pumped from inside near your fryers outside to our tanks. No need to hold buckets, no need to worry about a slip and fall—the simplicity our system provides is essential.”

“Society, as whole, is headed towards a more environmentally aware future,” he continued. “Processes that are lower

As the hotel and restaurant industries are projected to surpass pre-pandemic levels of demand in 2023, operational challenges and economic factors will replace COVID as the top concern. Although not fully recovered, the industries have made significant strides to bouncing back—thanks to our industry’s grit and the help of technology.

Rather than simply looking at the ordering and checkout process as a transaction, we see it as an opportunity for restaurants to boost efficiency and create better guest experiences.”

Aimee Guthinger, Communications Manager, Industry Relations.

Member Moments

Proudly Recognizing North Carolina’s Hospitality Leaders

SALTBOX OWNER RICKY MOORE NAMED NEWS & OBSERVER’S ‘TAR HEEL OF THE YEAR’

For his dedication and talent in celebrating local seafood from North Carolina, Ricky Moore, owner of Saltbox Seafood Joint in Durham, was chosen as The News & Observer’s ‘2022 Tar Heel of the Year.’ He has spent a career changing diners’ perceptions of popular and unpopular fish and along the way, he has lifted up and mentored a new generation of Black chefs and business owners. Last year, Moore was named Best Chef: Southeast by the James Beard Foundation. Chef Moore also participated in the 2022 NCRLA Chef Showdown as a guest judge in both preliminary and regional rounds.

TABLE FOR TWO: THE CELLAR AT DUCKWORTH’S NAMED NC’S ‘MOST ROMANTIC’

Intimate, dimly lit, and romantic are just a few adjectives used to describe The Cellar at Duckworth’s in Charlotte—North Carolina’s ‘Most Romantic’ restaurant according to Yelp. Prior to Valentine’s Day, business review platform Yelp compiled a collection of the most romantic restaurants in each state by those with the highest concentration of reviews that mentioned relevant keywords, like romantic, date night, and Valentine. The Cellar holds a 4.5-star rating on Yelp, and was even ranked highest among upscale restaurants in Charlotte in 2022.

GOLDEN CORRAL’S GRONEWOLLER FAMILY BUILDING A BUSINESS FOR THE NEXT GENERATION

Many in the industry recognize Dave Gronewoller as an esteemed Golden Corral franchise and business owner who operates GC Partners. He got his start in the franchising industry 29 years ago. Since then, Gronewoller has added 14 restaurants across five states to his growing portfolio—with an annual revenue of $69 million. Now, along with his sons Brendyn and Nathan, he has expanded the business and is heading into the future with GRO Restaurant Group, and GRO-FS.

Throughout his career, Gronewoller has been committed to the betterment of the hospitality industry, serving on the NCRLA Board of Directors and as a founding trustee of the NCRLA Educational Foundation. For now, Gronewoller has no plans to step back anytime soon. “We are in this for the long term,” Gronewoller said. “As far as my personal exit strategy, as soon as Brendyn and our leadership team are comfortable, I’ll exit!”

SHANNON SYKES ELECTED AS CFESA VICE PRESIDENT

NCRLA Allied Member Shannon Sykes, President & CEO of Authorized Commercial Equipment Service (ACES) in Charlotte, was recently elected as the Vice President of the Commercial Food Equipment Service Association (CFESA) Board of Directors. Sykes brings over 30 years of industry experience to her new role. “I recognize that my knowledge of ‘old school’ ways is just as valuable as the new way,” she said “Having grown up in this industry, I have seen many changes.” Sykes will serve as CFESA Vice President for a two-year term.

JAMES BEARD FOUNDATION RECOGNIZES NC CHEFS AND RESTAURANTS

The James Beard Foundation recently announced the semifinalists for the famed restaurant industry awards. Several North Carolina chefs and restaurants are featured on this year’s list. North Carolina chefs compete in the Southeast region, which includes Georgia, Kentucky, South Carolina, Tennessee, and West Virginia. There are 11 total semifinalist nominations from North Carolina. The 2023 winners will be crowned during a ceremony on June 5 at the Lyric Opera of Chicago. Congratulations to all the semifinalists from North Carolina.

OUTSTANDING CHEF

Greg Collier, Leah & Louise | Charlotte

BEST NEW RESTAURANT

Heff’s Burger Club | Winston-Salem

Neng Jr.’s | Asheville

OUTSTANDING BAR

Kingfisher | Durham

Salud Cerveceria | Charlotte

BEST CHEF, SOUTHEAST

Sam Hart, Counter- | Charlotte

Josiah McGaughey, Vivian | Asheville

Dean Neff, Seabird | Wilmington

Keith Rhodes, Catch | Wilmington

Stephanie Tyson, Sweet Potatoes | Winston-Salem

Preeti Waas, Cheeni Indian Food Emporium | Raleigh

À La Carte

A sampler of hospitality news stories

NCRLA Recognizes SpotOn as 2023 Preferred Technology Partner

Trusted by thousands of restaurants and venues across the US, leading software and payments provider SpotOn is NCRLA’s preferred technology partner for 2023. SpotOn will provide NCRLA members with critical insights into the latest technology advances to help North Carolina restaurants, event venues, and more grow their businesses. With SpotOn, operators have access to robust software and hardware they need to streamline operations and grow their business, including:

• Lightning-fast cloud point-of-sale

• Reservation and waitlisting capabilities

• Online, in-app, and QR ordering

• Labor management tools

• Reporting and insights

• Marketing tools and loyalty programs

• Contactless payments

• Two-way texting with customers for reservations, online ordering, and more

• Third-party delivery

• Kitchen display system

In addition, SpotOn offers technology that enables operators to take payments anywhere, reach more customers with digital solutions, and grow revenue while reducing costs.

Operators and Guests Crave Restaurant Technology

The 2023 State of the Restaurant Industry report from the National Restaurant Association shows that operators and guests alike seek new tech. Not only do consumers want to continue supporting their local restaurants, but many expect technology to enhance their restaurant experience.

• 64% of consumers say restaurants are an essential part of their lifestyle

• 55% would prefer to order directly from a restaurant for delivery

• 70% are likely to order and pay using a restaurant website, contactless, or mobile payment

• 67% would rather spend money on an experience over purchasing an item from a store

• 69% like having the option to sit outside on a patio, deck, or sidewalk

These findings suggest some clear opportunities for your restaurant to boost efficiency and increase revenue by leveraging technology.

Self-Ordering Kiosks Become Standard

According to Zoomshift, many restaurants will be using more and more technology in 2023. McDonald’s and Panera Bread went all in very early with self-ordering kiosks, and many restaurants are starting to follow suit. Self-ordering kiosks improve order accuracy, reduce wait times, and boost check sizes. Even restaurants with a wait staff like Chili’s Grill & Bar offer kiosks at your table to request drink refills, desserts, and pay your bill when you’re finished. More than 65% of customers said they’d visit a restaurant more often if they had self-service kiosks. In fact, 30% of customers surveyed said they prefer to order from a kiosk versus a cashier, even if the lines were of equal length.

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