When North Carolina’s hospitality industry unites, our collective voice grows stronger. Together, we drive meaningful changes: protecting, promoting, and advancing restaurants, lodging establishments, bars, and suppliers. NCRLA is your ally, working to make our industry stronger and more resilient.
Access to Critical Information
NCRLA members get weekly updates in our In the Mix and View from Jones Street newsletters, plus a weekly Restaurant Activity Report. You also have access to our Legislative Agenda and Bill Tracker, our Guide to Hospitality Law, and research from our national partners.
Advocacy
NCRLA is the leading advocate for the hospitality and tourism industries in North Carolina. We support our members’ interests through lobbying at the local, state, and federal levels, focusing on tourism funding, taxation, alcohol beverage control, and workforce issues.
Employee Benefits
Providing benefits for your employees can help you recruit new talent and retain your employees. NCRLA has solutions for employers of all sizes, including a comprehensive suite of noninsurance benefits designed to add significant value to your compensation package.
Member Savings
NCRLA offers access to a wide array of discount and preferred partner programs to help our members achieve operational efficiencies and save money.
Networking
NCRLA offers several opportunities for members to network, including major industry events, receptions, membership meetings, and a golf tournament, as well as Political Action Committee (PAC) and Foundation fundraisers.
NCRLA BOARD OF DIRECTORS
EXECUTIVE COMMITTEE:
JASON SMITH, CHAIR 18 Restaurant Group
SHERI ERHART, VICE CHAIR CMC Hotels
VINAY PATEL, TREASURER SREE Hotels, LLC
TAD DOLBIER, SECRETARY Tar Heel Capital Corporation
LANCE TRENARY, NATIONAL RESTAURANT ASSOCIATION LIAISON Golden Corral Corporation
AMBER MOSHAKOS, NATIONAL RESTAURANT ASSOCIATION LIAISON LM Restaurants
TOM PASHLEY, IMMEDIATE PAST CHAIR Pinehurst Resort
LYNN MINGES, PRESIDENT & CEO FRANK GRAY, GENERAL COUNSEL
BOARD MEMBERS:
How to prepare your business and your staff
Get to know NCRLA’s new executive committee and board of directors
NCRLA's roadmap for the next two years Cover Story: Celebrating
the 2025 Stars of the Industry awards gala
Association’s
impacted
JEFF CHANDLER Chandler Foods, Inc.
ANDY CLARK US Foods
SABRINA BENGEL Bengel Hospitality
BURNEY JENNINGS
Biscuitville Fresh Southern
CHEETIE KUMAR Ajja
JULIA MCGOVERN Poppyseed Market
SEAN POTTER Built on Hospitality
GONZA SALAMANCA Gonza Tacos Y Tequila
STEVE THANHAUSER Angus Barn
DEAN WENDEL Concord Hospitality
PETE BYERS Summit Hospitality
BRENDA DURDEN South Asheville Hotel Associates
JAMES L GRATTON Charlotte Marriott SouthPark
KELLY HARRILL Koury Corporation/Koury Hospitality
RUSS JONES
LODEN Hospitality
DAVID MARS The Umstead Hotel and Spa
PAUL NISWONGER First Carolina Management Hotels
NISHITH “NISH” PATEL Beacon IMG, Inc.
PINKESH PATEL Ex-Officio, AAHOA liaison GOVERNMENT
Welcome New NCRLA Members
Together, we can protect and advance the hospitality industry.
Allied
Allgood Refinishing, Roxboro
Bottom Line Business Consulting Services, Apex
Capital Games, Raleigh
Carolina Marketing, Leland Fooda, Inc., Chicago, IL
Great Neck Realty, Chapel Hill
Heart of the House Hospitality, Charlotte
Hedrick Gardner Kincheloe & Garofalo, LLP, Charlotte HospiVation, LLC
IFSSO Cinnamon's ServSafe Kitchen Guard ServPro
Tripleseat, Concord
Three Trails
Lodging
Best Western Hotels NC, Phoenix
Best Western Plus Burlington
Best Western of Murphy
Best Western Smoky Mountain Inn, Waynesville
Best Western Statesville Inn
Best Western Lumberton
Best Western Hendersonville Inn
Best Western Mountainbrook Inn, Maggie Valley
Best Western Inn & Suites, Monroe
Best Western Plus Suites, Greenville
Best Western Plus Coastline Inn, Wilmington
Best Western Plus Silver Creek Inn, Swansboro
Best Western Plus River Escape Inn & Suites, Dillsboro
Best Western Plus Lower South End, Charlotte
Best Western Gastonia
Best Western Mountain Lodge at Banner Elk
Best Western Plus Edison Inn, Garner
Best Western Hickory
Best Western Plus Westgate Inn & Suites, Leland
Best Western Butner Creedmoor Inn
Best Western Plus Huntersville Inn & Suites Near Lake Norman
Best Western Plus Yadkin Valley Inn & Suites, Jonesville
Best Western Plus Wilmington/ Wrightsville Beach
Best Western Albemarle Inn
Best Western Plus Goldsboro
Best Western Plus Hanes Mall Hotel, Winston-Salem
Best Western Plus University Inn, Winston-Salem
Best Western Plus Pineville-Charlotte South
Best Western Hotel
Asheville-Blue Ridge Parkway
Best Western Shallotte/ Ocean Isle Beach Hotel
Best Western Plus Raleigh Crabtree Valley Hotel
Lucrum Seven, LLC, Chapel Hill
36 North, Purlear
Three Trails, Elkin
Granville Queen Inn, Edenton
Haw River State Park/The Summit Conference Center
Virtelle Hospitality
Element Asheville
Holiday Inn Express & Suites, Asheville
Holiday Inn Asheville—Biltmore West
Comfort Suites Outlet Center, Asheville
Quality Inn & Suites Biltmore East
Pecan Tree Inn, Beaufort
Restaurants
Brad Halling American Whiskey Ko., Southern Pines
Crank Arm Brewing, Raleigh
Dilworth Tasting Room, Charlotte
Haw River State Park/The Summit Conference Center Restaurant
Napa Bistro & Wine Bar, Charlotte
Neomonde Baking Company, Raleigh
Papa’s Pizza, Robbinsville
Seabird, Wilmington
The Cardinal Bar, Clayton
The Cardinal Bar, Clayton—Main St.
The Cardinal Bar, Wilson
Trophy Brewing—The Bend, Raleigh
Pecan Tree Inn
The Cardinal Bar
Our Work Continues
After 13 incredible years leading one of North Carolina’s largest and most influential trade associations, I will be stepping away as president and CEO at the end of 2025.
As I reflect on my time with NCRLA, I am filled with immense pride in all that we have accomplished together—and our work is far from over!
Every day, North Carolina’s restaurants and hotels demonstrate resilience, innovation, and an unwavering commitment to excellence. Despite ever-changing challenges, tight margins, and the demands of this dynamic industry, our members continue to push forward with determination and passion.
Our ability to come together in times of crisis is a testament to the strength of our industry.
This spring marks the fifth anniversary of the COVID-19 shutdowns—a moment that forever changed our industry. I remain in awe of how quickly our businesses adapted, upholding the highest standards of safety while working alongside the General Assembly to create a Blueprint for Recovery. Our ability to come together in times of crisis is a testament to the strength of our industry.
In the pages ahead, you’ll meet the new NCRLA officers and board members who were sworn in at our annual meeting in February. Like their predecessors, they’ve rolled up their sleeves and are already hard at work advancing our priorities for the coming year.
Together, we will:
• Build strong relationships with North Carolina’s newly elected leaders.
• Champion policies that enhance our industry’s positive impact and protect its future.
• Keep our members informed through weekly newsletters, timely webinars, and in-depth guidance on key legislative and regulatory issues.
• Celebrate the people who make our industry exceptional, including our 2025 Stars of the Industry, whose stories shine on the following pages.
Our industry is fortunate to have such dedicated, strategic business leaders within NCRLA. As I prepare for my transition, rest assured that I remain fully committed to keeping my foot on the gas this year—driving our industry forward and ensuring a strong future for all of us.
Thank you for your continued support and dedication to NCRLA and the hospitality industry.
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
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
April 1–3
National Restaurant Association Public Affairs Conference The Grand Hyatt Washington, DC
May 2–4
National ProStart Invitational Baltimore Marriott Waterfront Baltimore, MD
May 13–14
AHLA Hotels on the Hill Westin Washington DC City Center Washington, DC
May 17–20
National Restaurant Association Show Chicago, IL
June 3
NCRLA Board of Directors Meeting Raleigh
June 3
Rally in Raleigh The Merrimon-Wynne House Raleigh
July 15
NCRLA Foundation Board of Trustees Meeting Virtual
August 4
NCRLA Chef Showdown Grand Finale Bay 7 at the American Tobacco Campus Durham
August 18
Future of Hospitality Golf Classic Prestonwood Country Club Cary
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
Thank You to Our Corporate Partners
Corporate
Grilled Turkey Breast with Spring Kale Caesar
Vietnamese Turkey Bun-Cha with Ginger-Lime Nuoc Cham
Sausage Breakfast Sandwich with Peaches and Chiles
POTENTIAL ICE RAIDS
What NC Hospitality Businesses Should Know
With immigration enforcement actions escalating, hospitality employers must be prepared to respond appropriately. If federal agents arrive at your business:
• Consult legal counsel immediately.
• Verify if agents have a valid warrant. Without a proper warrant, employers are not required to grant entry or provide documentation.
• Train staff in response protocols. Employees should know how to handle these situations without sharing sensitive details.
Immigrants are a critical part of the hospitality workforce, and NCRLA remains committed to advocating for comprehensive immigration reform. We will continue to provide updates and resources to help our members stay informed and compliant.
WHAT WE KNOW
• ICE regularly conducts immigration-related raids in cities and has done so in previous administrations (Obama, Trump, and Biden).
• The Trump administration has targeted sanctuary cities for ICE raids in the early days of its tenure. Targeted enforcement is happening in North Carolina and across the country.
• According to administration officials, undocumented immigrants with violent criminal histories will be the focus of these raids.
• The hospitality industry could be impacted in the following ways:
• Raids at workplaces
• ICE agents staying in hotels
• Hotels being approached to contract as detention facilities
WHAT THIS MEANS FOR YOUR BUSINESS
With increased enforcement actions, restaurant and hotel operators must ensure compliance with immigration laws to protect their employees and operations. Resources are available to help businesses prepare:
• National Restaurant Association and the Restaurant Law Center prepared a Workplace Immigration Law in 2025 memo that applies to the whole hospitality industry.
• 5 Steps for Employers to Prepare for Anticipated Raids and Deportations from Fisher Phillips
• American Business Immigration Coalition Resources
• What To Do If ICE Comes Knocking from Restaurant Business
Kitchen Compliance Made Easy!
HOOD AND EXHAUST CLEANING
Clean
FAN MAINTENANCE
We
We
MEET THE 2025 NCRLA BOARD
The North Carolina Restaurant and Lodging Association (NCRLA) Board of Directors elected a new slate of officers and appointed eight new members to the Board of Directors at the annual meeting on February 24 in Durham.
Jason Smith, a seasoned restaurateur and owner of 18 Restaurant Group, was elected to serve as chair for a one-year term.
A STRONG LEADERSHIP TEAM
Smith was sworn in by the board along with a new slate of officers, including Sheri Erhart, CMC Hotels (Raleigh), vice chair; Vinay Patel, SREE Hotels (Charlotte), treasurer; Tad Dolbier, Tar Heel Capital Corporation (Boone), secretary; and Lance Trenary (Golden Corral Corporation, Raleigh) and Amber Moshakos (LM Restaurants, Raleigh), National Restaurant Association liaisons. Outgoing board chair Tom Pashley, Pinehurst Resort (Pinehurst), will continue to serve on the executive committee as immediate past chair. The group’s collective expertise and industry knowledge will play a crucial role in shaping the organization’s direction in the year ahead.
WELCOMING FRESH PERSPECTIVES
In addition to the executive committee, seven new members were appointed to join the board and bring their fresh ideas and energy to the table.
Sabrina Bengel Bengel Hospitality (New Bern)
Brenda Durden South Asheville Hotel Associates (Asheville)
David Mars The Umstead Hotel and Spa (Cary)
Paul Niswonger First Carolina Management Hotels (Rocky Mount)
Dean Wendel Concord Hospitality (Raleigh)
Sean Potter Built on Hospitality (Charlotte)
Pete Byers Summit Hospitality Group, LTD (Raleigh)
At NCRLA’s Annual Meeting in February, Tryon Distributing’s Max Perkins, Angie Packer, and Melissa Johnston presented a check for $31,658 to the NCRLA Worker Relief Fund. These proceeds came from their annual Charity Golf Classic to help provide financial assistance to North Carolina’s hospitality employees.
2025 NCRLA BOARD OF
DIRECTORS
EXECUTIVE COMMITTEE
Jason Smith, Chair, 18 Restaurant Group
Sheri Erhart, Vice Chair, CMC Hotels
Vinay Patel, Treasurer, SREE Hotels
Tad Dolbier, Secretary, Tar Heel Capital Corporation
Lance Trenary, National Restaurant Association Liaison, Golden Corral Corporation
Amber Moshakos, National Restaurant Association Liaison, LM Restaurants
Tom Pashley, Immediate Past Chair, Pinehurst Resort
Kelly Harrill, Koury Corporation/ Koury Hospitality
Russ Jones, LODEN Hospitality
David Mars, The Umstead Hotel and Spa
Paul Niswonger, First Carolina Management Hotels
Nishith “Nish” Patel, Beacon IMG, Inc.
Pinkesh Patel, Ex-Officio, AAHOA liaison
GET TO KNOW JASON SMITH
Born and raised in Raleigh, Smith has followed an impressive culinary path, beginning with the launch of 18 Seaboard in 2006 and expanding to include Cantina 18 and Harvest 18. His journey in the restaurant world has been shaped by working under industry greats at Magnolia Grill in Durham, Union Square Café and Gramercy Tavern in New York City, and Peninsula Grill in Charleston. In addition to his culinary ventures, Smith upholds a family tradition of philanthropy and is a proud advocate for his community. He is actively involved with SafeChild and serves on the boards of the Downtown Raleigh Alliance and the North Carolina Symphony.
TAD DOLBIER SECRETARY
GOVERNMENT AFFAIRS CHAIR
Billy Sewell, Platinum Corral, LLC
TOM PASHLEY IMMEDIATE PAST CHAIR
VINAY PATEL TREASURER
LANCE TRENARY NATIONAL RESTAURANT ASSOCIATION LIAISON
AMBER MOSHAKOS NATIONAL RESTAURANT ASSOCIATION LIAISON
SHERI ERHART VICE CHAIR
What You Need to Know ARMED SECURITY IN NC ESTABLISHMENTS THAT SERVE ALCOHOL:
The presence of armed security in bars, nightclubs, and other establishments serving alcohol in North Carolina has raised legal concerns. Many business owners unknowingly violate the law due to misinformation from security providers or a lack of awareness of licensing requirements.
In North Carolina, the Private Protective Services Board (PPSB)—under the Department of Public Safety—regulates security guard companies. According to Chapter 74C of the General Statutes, any person or business providing security services must be licensed and registered with the board. This includes armed guards, bouncers, and doormen performing security-related duties.
KEY LEGAL REQUIREMENTS FOR ARMED SECURITY
• Mandatory Registration: Any armed individual acting as security must be registered with the PPSB. Unarmed security personnel do not require additional licensing.
• Employer Responsibility: Establishments can hire armed security in two ways:
To legally carry a firearm while providing security, individuals must possess a valid PPSB-issued pocket card, confirming their registration.
1. Employing a registered armed proprietary guard (a direct employee of the business).
2. Contracting with a licensed security company registered with the PPSB.
• Weapons Laws and Exemptions: While carrying weapons in alcoholserving venues is generally prohibited, exceptions exist for registered security personnel hired by the owner, lessee, or event sponsor. However, armed security is only legally allowed within the permitted premises—not in areas such as parking lots or sidewalks, unless alcohol is legally served there.
COMPLIANCE MATTERS
To legally carry a firearm while providing security, individuals must possess a valid PPSB-issued pocket card, confirming their registration.
Establishments found employing unregistered armed security risk serious legal consequences, including ABC violations and potential liability issues. This content was summarized from a legal brief provided by Jeff Gray at Bailey Dixon. For further information, business owners can contact Jeff Gray, legal counsel for the Private Protective Services Board, at (919) 828-0731 or jgray@bdixon.com.
SETTING THE TABLE FOR SUCCESS
Ecolab solutions work together to elevate your operation
Clean, Healthy Spaces
Efficient Operations
Actionable Insights
Ecolab is proud to support the North Carolina Restaurant & Lodging Association
2024 YEAR IN REVIEW
HOSPITALITY EMPLOYMENT
North Carolina’s hospitality sector, despite Hurricane Helene, showed a strengthening job market. For 2024, the average monthly totals were 459,925. This milestone marks the highest ever employment figures for the state’s hospitality sector.
Hotel Benchmarks hit their highest levels since 2019.
• Statewide Occupancy Rate: 62.7%
• Statewide ADR: $126.24
• Statewide RevPAR: $79.62
Hospitality Industry Taxable Sales Hit AllTime High: $35.78 Billion
(Taxable Sales and Purchases at Restaurants, Taverns, Hotels)
• Up 2.6% from 2023
• Up 34% since 2019
NCRLA’S MEDIA OUTREACH GENERATED:
242 stories in the media
557.4 million unique impressions
NCRLA’S STARS OF THE INDUSTRY GALA
350+ attendees 22 award winners
NCRLA represents more than 20,000 restaurants and hotels across the state.
MISSION
Protect, educate, and promote North Carolina’s hospitality industry.
GOALS
Build Industry Voice
Build Industry Image
Be a Valued Resource
NCRLA HAD A SUCCESSFUL NCGA SHORT SESSION
TOPICS WE SUCCESSFULLY ENGAGED ON:
ABC Reform
Occupancy and Meals Taxes
School Calendar
Highway Logo Sign Changes
Grill Bill Legislation
OTHER ISSUES
45 THREE
115 bills became law bills pushed by NCRLA became law
NCRLA took part in oral arguments at the NC Supreme Court to support restaurants related to COVID-19 shutdowns.
NCRLA notified members when the NC Department of Revenue was auditing restaurants related to credit card surcharges.
PAC FUNDRAISING
We raised more than $240,000 during the Manteo to Murphy PAC Fundraiser, including $100,000 for the National Restaurant Association PAC. This allowed NCRLA to invest more than $365,000 in NC alone to support bipartisan hospitality industry champions in the 2024 elections!
$130,000 in 2024 primary supporting 39 bipartisan candidates
More than $110,000 in the 2024 general election supporting 33 bipartisan candidates
More than $125,000 on behalf of seven candidates through the advocacy fund bills tracked by NCRLA with direct impact on the hospitality industry
2024 ELECTIONS
During the Primary and General Election season, NCRLA members hosted numerous political fundraisers to help support candidates, including one at the Angus Barn for Department of Labor candidate Luke Farley and for the next Speaker of House Destin Hall
WESTERN NC RECOVERY
Hurricane Helene brought damage and devastation to North Carolina on an unprecedented scale. The impact on our infrastructure and economy is likely to exceed $53 billion.
After the storm, NCRLA began actively lobbying the administration and the legislature for immediate relief for restaurants and hotels facing the greatest losses.
NCRLA’S WORKFORCE TRAINING INITIATIVE
NCRLA contracted with NC Department of Commerce to administer a $1.1 million hospitality workforce training program.
Over the last two years, NCRLA offered over 60 training and certification programs with the National Restaurant Association and the American Hotel & Lodging Association.
842 applicants benefited from $820,595 in certifications and training from the program.
75% used it for professional development vs. 25% for workforce entry/re-entry.
NC PROSTART PROGRAM
NCRLA received $208,000 grant from NCDPI for ProStart.
To date, the North Carolina General Assembly has already approved over $1 billion in relief in funding from three different bills: SB 382, SB 743, HB 149.
The NC Hospitality Workers Relief Fund was a vital resource for hospitality employees in 2024.
Since its inception in 2020, nearly $2 million in grants have been awarded to more than 4,600 hospitality workers
NCRLA FOUNDATION SCHOLARSHIPS
$38,500 in scholarships to 13 students pursuing post-secondary studies in culinary arts, restaurant management, or related fields.
NCRLA’S CHEF SHOWDOWN CELEBRATED ITS 8TH YEAR
More than 500 NC farmers and producers were represented.
84 chefs, pastry chefs, and bar tenders participated 35 high schools participated in ProStart in 2024.
attended the soldout Grand Finale
The competition generated 194 million overall impressions, with 153 media hits.
NCRLA’s $5 million omnichannel recruitment campaign ran from October 2023 to May 31, 2024. The campaign generated:
187 million total impressions 2.7 million campaign clicks
687,084 application starts through Indeed directly to employers a 35.73% application start rate (Indeed benchmark is 20%)
NCRLA LEGISLATIVE PRIORITIES 2025–2026
NCRLA serves to advance and protect the interests of more than 22,000 restaurants and hotels that employ 9% of the state’s workforce and generate over $34.9 billion in direct sales annually.
HURRICANE HELENE RELIEF
NCRLA supports relief for businesses, communities, and individuals impacted by Hurricane Helene. Restaurants and hotels in the affected areas have suffered significant loss and that loss is expected to continue until the region rebounds.
Urgent needs:
Provide direct grant assistance to restaurants, hotels, and other small businesses that have incurred significant financial loss and are at risk for closure.
Expedite the rebuilding permitting and construction process to allow establishments with physical damage to resume business operations as quickly and seamlessly as possible.
Allocate additional tourism promotion funding to help counteract the negative impact on tourism.
ABC REFORM
NC restaurants, hotels, and bars face unnecessary and burdensome challenges regarding the purchase and sale of alcoholic beverages. NCRLA advocates for improved modernization and business efficiencies that are needed to help support on-premise permit holders, including:
Allow ready-to-drink cocktails (RTDs) to be delivered by wholesalers or distributors in a manner like that used to deliver beer and wine to restaurants, bars, and hotels.
Repeal a last-minute addition to the ABC Omnibus Bill of 2023 that changes the longstanding business practice of wholesalers cleaning beer tap lines. This change has a wide range of unintended consequences, including an enormous cost to retailers and potential public safety concerns as retailers struggle to find companies to clean the lines.
Investment in a modern ABC online portal to include:
A centralized liquor inventory management system designed to establish transparency and control into available products across the state and to improve the management and distribution of liquor to permitees.
Allow on-premise permitees to purchase liquor directly through the centralized ordering system rather than limiting their access to available product. This will result in a more equitable distribution of liquor, provide better product access, and reduce the inefficiencies and uncertainty of partially filled orders or unavailable product.
Require inventory system to track orders not fulfilled, not fully filled, and unavailable products. This would allow ABC to see market trends and ensure the system is meeting demand as well as losses in revenue from unfulfilled orders.
Submittal of online permitting for new establishments and renewals.
Require local ABC boards to participate in the central inventory and order management system.
Establish a modern, affordable, and efficient liquor delivery system so liquor can be delivered directly to businesses in the same manner that other goods and services are delivered to businesses.
Require local ABC boards to establish and communicate to mixed beverage permitees the board’s processes for distribution of rare and allocated spirits.
Allow ABC permittees to purchase liquor at any mixed beverage ABC store in the state.
CHARITY CASINO GAME NIGHTS FACILITY LIMIT REFORM
In 2019, the legislature passed HB 130: Allow Game Nights for charity organizations to hold a game night at a qualified facility to raise funds. Under the current law, a qualified facility is limited to hosting no more than two game nights in any calendar month. This places limits on the ability of facilities to host charitable fundraisers during high demand months— especially during the holiday season.
WORKFORCE DEVELOPMENT
NCRLA seeks funding support for the NCRLA Foundation’s ProStart Program. The NCRLA Foundation has supported this nationally recognized two-year career and technical education program for nearly two decades. ProStart is taught in 35 high schools across the state.
OPPOSE MEALS TAXES
NCRLA opposes prepared meal taxes. Funding for local community projects, facilities, or improvements to existing facilities should be sought through broad-based forms of funding rather than a tax that targets just one sector.
LOCAL OCCUPANCY TAXES POLICY
NCRLA will oppose new legislation that fails to comply with established guidelines for occupancy taxes. In 1997, the NC General Assembly enacted uniform municipal and county administrative provisions for occupancy tax legislation— G.S. 153A-155 and G.S. 160A-215 which establishes that:
Upon inception of the occupancy tax, hoteliers agreed to be the only industry with a targeted tax, in exchange for the use of the tax to directly result in more overnight visitors.
Rate: The county tax rate cannot exceed 6% and the city tax rate, when combined with the county rate, cannot exceed 6%.
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.
STATE TOURISM PROMOTION
NCRLA supports increased funding for VisitNC, the state’s tourism promotion agency. North Carolina trails other states in investment in advertising dollars dedicated to promoting the state as a travel destination.
SHORT-TERM ONLINE RENTALS
NCRLA supports the authority of state and local governments to regulate short-term rentals like other lodging businesses and commercial operations that are regulated.
SUPPORT TAX AND REGULATORY REFORM
NCRLA supports tax and regulatory reforms that help foster business growth and support job creation.
We support the elimination of credit card swipe fees that retail businesses like hotels, bars, and restaurants pay on the portion of a sale related to the collection of taxes, including sales taxes, occupancy taxes, prepared meals taxes, and alcohol taxes. Over $273 million is estimated to be paid on interchange fees on state sales taxes alone by North Carolina businesses.
SUPPORT EXISTING SCHOOL CALENDAR LAW
NCRLA supports the existing North Carolina law requiring schools to begin in late August—the traditional time for back-to-school. Studies show that starting school in late August produces as much as $1 billion each year in economic growth through increased tourism-related sales. Many states have late August school start dates, with no discernable impact on student learning or test scores. The current school calendar law:
Requires that K–12 public schools may 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.
Protects 10 weeks of the summer tourism season for many areas of our state that depend on seasonal tourism revenue to support local businesses and economies.
Helps ensure that students who are employed seasonally in the hospitality and tourism industry remain available to work in seasonal businesses.
Aligns with NC parent and citizen preferences as indicated in a May 2024 statewide poll that found that 57% of voters supported starting school “in the last week of August” or “after Labor Day.”
HOSPITALITY EXCELLENCE SHINES at the NCRLA 2025
Stars of the Industry Awards
NCRLA once again honored the best and brightest in the hospitality industry at our prestigious Stars of the Industry Awards. Held at the Sheraton Imperial Hotel in Durham, the event recognized 17 outstanding individuals and organizations across 10 award categories for their exceptional contributions to our state’s restaurants and hotels.
Photography courtesy of Matt Ramey
A NIGHT OF CELEBRATION AND RECOGNITION
“We are thrilled to celebrate the incredible talent, resilience, and innovation within North Carolina’s hospitality industry,” said Lynn Minges, president and CEO of NCRLA. “This year’s honorees have demonstrated unwavering commitment to excellence, going above and beyond to drive our industry forward.”
Among the notable awardees, Senator Michael Lazzara and Representative Mitchell Setzer received the Hospitality Champions Award for their steadfast advocacy for the industry. Several other honorees were recognized for their extraordinary service to NCRLA and their communities:
Ken Conrad Award for Service to the Community
Melissa Bruno Johnston, Tryon Distributing
Melissa and the team from Tryon were recognized for their relief efforts following Hurricane Helene, ensuring critical supplies reached those in need, and for supporting the NC Hospitality Worker Relief Fund.
Griff and June Glover Award for Service to NCRLA
Burney Jennings, Biscuitville
Burney was honored for his instrumental role in advancing workforce initiatives, including NCRLA’s $5 million Serving Careers campaign and the $1.1 million Worker Training Program.
Hospitality Supplier of the Year
Chris Strickland, Alsco Uniforms
A key partner in NCRLA’s events, Alsco also stepped up and provided emergency laundry services to stormimpacted hotels after Hurricane Helene.
2025 Stars of the Industry Honorees
Restaurateur of the Year
Matt Kelly, MK Hospitality, Durham
Lodging Operator of the Year
Daniel Lotz, Washington Duke Inn & Golf Club, Durham
Pete Byers, Summit Hospitality Group
Restaurant Managers of the Year
Bruce Conyers, Biscuitville, Greensboro
Boone Hollar, Parks Hospitality Group, Asheville
Ruben Gonzalez, Tar Heel Capital (Wendy’s), Shelby
Restaurant Employees of the Year
Serena Ortiz, Grandover Resort, Greensboro
Edgar Aguilar, Charlotte Marriott SouthPark, Charlotte, pictured below
Lodging Managers of the Year
Mijan Sarwar, Sheraton Four Seasons, Greensboro
Bernadette Atwater, Courtyard by Marriott, Cary
Lodging Employees of the Year
Mehdi Boujoud, The Umstead Hotel & Spa, Cary
Ofeliya Gadzhiyeva, The Ballantyne Hotel, Charlotte
STARS OF THE INDUSTRY: SEEN
The best and brightest Stars of the Industry were shining bright as they were recognized by their peers for their outstanding accomplishments to the hospitality sector at NCRLA’s annual event.
Ian Murray and Cook’s Mill make the evening even more special as they partnered with Pepsi to craft original cocktails.
NC restaurant legends Steve Thanhauser and Giorgios Bakatsias getting ready to celebrate!
Serna Ortiz was celebrated by her team from the Grandover Resort in Greensboro as she was recognized as one of NCRLA’s Restaurant Employees of the Year.
SPONSORS WHO MADE IT POSSIBLE
Presenting Sponsor: US Foods
Gold Sponsor: Lucky Lincoln Gaming
Silver Sponsors: Ecolab, Employers, Sysco
Bronze Sponsor: ZOX Robotics
Born in the Carolinas Sponsor: Pepsi
Registration Sponsor: Insurance People
The success of the Stars of the Industry Awards was made possible by the generous support of sponsors
Dessert and Coffee: US Foods, Sheraton Imperial Hotel
The team from the Washington Duke Inn & Golf Club celebrated with Daniel Lotz as he was recognized as one of NCRLA’s Lodging Operators of the Year.
Asheville and Cary High Schools Advance to the 2025 National ProStart Competition
Twelve teams from nine North Carolina high schools competed in the North Carolina Restaurant & Lodging Association Foundation’s (NCRLAF) annual ProStart Invitational (NCPI) in March. Cary High School won the culinary competition, while Asheville High School took first in management. The competition was supported by Presenting Sponsor Golden Corral.
The event, held at North Carolina Central University, showcased students’ skills before industry leaders, with top teams advancing to the national ProStart competition in Baltimore on May 2–4. The winners also have access to over $360,000 in scholarships.
Aiesha Truesdale of CE Jordan High School was named North Carolina’s Educator of Excellence and will be honored at nationals.
2025 NCPI Winning Culinary Teams
First Place: Cary High School, Cary Second Place: Asheville High School, Asheville Third Place: Garinger High School, Charlotte
2025 NCPI Winning Management Teams
First Place: Asheville High School, Asheville
Second Place: Clyde A. Erwin High School, Asheville Third Place: Cary High School, Cary
Thanks to Our Sponsors: Presenting Sponsor: Golden Corral
Platinum Sponsor: Aramark
Gold Sponsors: Ecolab • US Foods
Silver Sponsors: DoorDash • Employers • International Culinary Institute • Sysco
NCPI's First Place Culinary Team from Cary High School in Cary, NC.
RESTAURANT INDUSTRY POISED FOR GROWTH IN 2025
The coming year should be one of significant growth for the restaurant industry. That’s the finding of the National Restaurant Association’s 2025 State of the Restaurant Industry report, which projects the sector to reach $1.5 trillion in sales and add more than 200,000 net new jobs, bringing total foodservice employment to 15.9 million by year-end.
The report—which is based on analysis and forecasts by the association’s economists, as well as surveys of restaurant owners and consumers— found that eight in 10 operators expect
their 2025 sales to be higher or about the same as 2024. But those operators also said they expect competitive pressures to intensify in the remainder of the year.
“The fundamentals of the restaurant industry are strong, and operators are optimistic about the year ahead,” said National Restaurant Association President and CEO Michelle Korsmo.
“Industry sales are expected to grow more than 4% this year, and employment should reach nearly 16 million jobs. That growth will come from restaurant operators finding the balance of value and experience for consumers, and innovating breakthrough efficiency in their operations.”
Ranking as the second-largest private employer in the United States, the restaurant and foodservice industry contributes a total of $3.5 trillion
to the nation’s economy. There are more than one million restaurant and foodservice locations across the US. One in 10 people in the workforce work in a restaurant, and the restaurant industry is projected to create 1.5 million jobs over the next decade, reaching 17.4 million by 2035.
The report found that most restaurants are independent businesses, with seven in 10 single-unit operations and nine in 10 with fewer than 50 employees. It also found that 47% of restaurants are at least 50% women-owned, and 41% are minority-owned.
Restaurants continue to be a source of opportunity for many, with nearly one-half of adults reporting their first job was in foodservice. Teens and young adults account for four in 10 people in the industry’s workforce, and one in three employed teenagers work
Operators who plan to add new discounts or value promotions in 2025.
in restaurants—more than any other industry. Nine in 10 restaurant managers and eight in 10 owners started in entrylevel positions. And restaurants employ more women and minority managers than any other industry.
Much of that workforce comes from connections within the restaurant business. When hiring, two-thirds of operators say they filled positions with people who were referred by current employees. Nearly six in 10 say they attracted job applicants when customers, friends, and family spread the word about openings, and 68% have success recruiting people who are only looking for part-time and/or flexible schedules.
Looking at consumers, NRA found that 82% say going out to a restaurant is a better use of their time than cooking at home, and they would go to restaurants more if they had the budget for it. This holds true across all restaurant types—81% of consumers say they would dine at table-service restaurants more often, while 82% say the same about delivery and 76% feel that way about quick-service spots such as coffee shops and delis.
More than half (51%) of consumers— including 67% of Gen Z adults and 64%
of millennials—say ordering takeout is an essential part of their lifestyle. That lines up with 50% of operators reporting off-premises sales now account for a larger portion of their revenue compared with 2019, a trend certainly driven by the pandemic’s effect on food takeout and delivery.
The fundamentals of the restaurant industry are strong, and operators are optimistic about the year ahead.”
Michelle Korsmo, National Restaurant Association President and CEO
Value is an important consideration for consumers when it comes to food delivery. A full 82% say discounts and promotions are important when choosing an eatery for delivery. Loyalty programs also help drive delivery orders, with 61% of consumers saying these incentives sway their delivery choices. Loyalty programs also boost foot traffic for restaurants, with 54% of quick-
service and 41% of table-service patrons saying these incentives influence their dining choices. Operators agree, with 70% saying loyalty programs help boost traffic, and 47% plan to add new discounts or value promotions in 2025. While delivery and takeout drive business, operators say on-premises dining will play an important role in growth during the coming year. Ninetypercent of fine dining operators and 87% of casual dining operators say an increase in on-premises business will be key to their success this year.
To boost in-person dining, consumers say restaurants need to offer patrons experiences that go beyond just a meal. Seventy-percent of consumers expressed interest in tasting events, while 52% would like to attend a private dinner event with a chef, and 50% would enjoy cooking classes at a restaurant. These preferences illustrate the growing importance of innovative, hospitalitydriven dining, where restaurants are not just places to eat, but spaces for entertainment, education, and community-building.
“In 2025, the meaning of ‘value’ to the dining consumer will extend beyond price to include a mix of experience,
hospitality, and affordability,” the report said. “Research highlights that welcoming environments and socialization are key motivators for consumers. To address this demand, restaurant operators must strike a balance between offering valuebased pricing while ensuring cleanliness alongside a friendly, approachable staff.”
Technology plays an important role in consumers’ restaurant habits, as well. The report found that 53% of consumers say the availability of tech options for things such as ordering and paying is important when choosing a limited-service restaurant. And maintaining an active social media presence is important, too, with 76% of consumers saying those channels are a good way to learn about restaurants in their area. To meet that demand, six in 10 operators say they are planning to make investments in technology to enhance the customer experience.
While restaurant operators are cautiously optimistic about 2025, many say they expect competitive pressures to intensify this year. They anticipate facing some of the same challenges that plagued them in 2024, such as rising labor and food costs, as well as
the struggle to recruit and retain employees. Specifically, 17% of fullservice and 14% of limited-service operators see labor costs as a challenge.
To offset these obstacles, operators are finding ways to protect their small profit margins. Refining business models to balance cost and profitability, enhancing customer engagement through service- and experience-driven strategies, and prioritizing operational efficiency to navigate rising expenses are just a few ways restaurants are evolving to ensure continued success.
Though some challenges remain for the restaurant and foodservice industry in 2025, the popularity of eating out (or having food from elsewhere eaten at home) coupled with strategic shifts by operators to adapt to a changing marketplace ensure the industry will stay strong in the coming year.
“Nine out of 10 people enjoy going to restaurants, and restaurant operators understand what it takes to keep that experience positive,” said Korsmo. “Operators are adapting to meet today’s consumers’ wants and needs with an eye to economic pressures, regulatory changes, and rising food and labor costs.”
BY THE NUMBERS
8 IN 10
operators expect their 2025 sales to be higher or about the same as 2024.
4% Industry sales growth forecast
More than half of consumers say ordering takeout is an essential part of their lifestyle. 51%
Nearly one-half of adults report their first job was in foodservice 1/2
2025 STATE OF THE HOTEL INDUSTRY
The United States hospitality industry continues to evolve, propelled by accelerating shifts in traveler behaviors. While travel rates normalize, economic pressures and rising operating costs continue. Concurrently, rapid advances in technology continue to impact the industry.
With these dynamics in mind, the American Hotel & Lodging Association’s 2025 State of the Industry report, created in collaboration with Accenture Research, captures a moment-in-time look at the industry and outlines emerging growth opportunities.
With US travelers increasingly favoring unique, experience-driven journeys over
traditional destinations, the industry is witnessing a surge in demand for immersive and sustainable experiences. This shift reflects broader cultural changes where travel is becoming an expression of personal identity and values.
After the vibrant rebound in postpandemic demand, the US hotel industry has been navigating a period of stagnation. Year-over-year occupancy rates remained essentially unchanged in 2024 and average daily rates (ADR) and revenue per available room (RevPAR) flattened, signaling a shift toward normalization in travel patterns.
US hotel occupancy is projected to reach 63.38% in 2025, just 2.42 percentage points shy of the 2019 level of 65.80% and a notable recovery from 2020’s historic low of 43.89%, according to Oxford Economics and STR data.
Over the past four years, US hotels successfully added back more than 467,000 direct employees out of the more than 680,000 employees lost due to COVID in one year from 2019 to 2020.
However, 2025’s expected average occupancy rate represents just a slight increase over both 2023 (62.97%) and 2024 (63.01%). Occupancy for 2024 fell just shy of Oxford Economics and STR’s forecasted 63.57% for the year.
ADR has been climbing steadily since 2020’s low of $103.28. In 2022, ADR reached $149.50, surpassing 2019’s level of $131.56, and continued to improve from there. In 2024, ADR came in at $159.00, lower than the forecasted $160.16. ADR is likely to rise again in 2025 to a new high of $162.16, exceeding the 2024 rate by 1.99%.
Nationwide, RevPAR nominally exceeded pre-pandemic levels in 2022 and has continued to improve since then. In 2024, it reached $100.19, reflecting a 2.04% year-over-year increase and falling just short of the forecasted $101.82. This marks a strong comeback from 2020’s
2025 STATE OF THE INDUSTRY
low ($45.34) and a nominal improvement over 2019 ($86.56). In 2025, RevPAR is expected to rise by 2.58% and reach a record high of $102.78.
Despite inflationary and economic challenges, guest spending across lodging, transportation, retail, restaurants, and other expenditures in local economies at US hotels is projected to reach a record high of $777.25 billion in 2025. This figure surpasses the previous record of $747.17 billion set in 2024. Although guest spending in 2024 fell below the forecasted $758.61 billion, it still surpassed 2023’s spending level ($724.59 billion), and represents a significant improvement on a nominal basis over spending levels in both 2020 ($342.86 billion) and 2019 ($612.86 billion).
Over the past four years, US hotels successfully added back more than 467,000 direct employees out of the more than 680,000 employees lost due to COVID in one year from 2019 to 2020. The work to rebuild the hospitality workforce continues. In 2024, hotels directly employed more than 2.15 million people, slightly more than last year’s forecast (2.14 million). Altogether, US hotels paid more than the projected amount in wages and salaries in 2024: $125.79 billion versus the forecasted $123.44 billion.
In 2025, hotels are expected to continue rebuilding the hospitality workforce with a focus on employee retention, employing more than 2.17 million people and increasing total wages, salaries, and compensation by
2.13%, surpassing $128.47 billion. Even though hotels are expected to add more than 14,000 direct employees in 2025, employment levels will still fall short of 2018 and 2019 levels.
The hotel industry is an essential presence in local economies nationwide. Hotels provide jobs, welcome tourists, and help boost spending in their markets. In 2025, hotels nationwide are projected to generate $55.46 billion in state and local taxes, representing a 2.76% increase from 2024, and $30.14 billion in federal taxes, up 2% from the previous year. Additionally, lodging taxes are expected to exceed $26.82 billion in 2025, marking a 3.72% rise compared to 2024.
After years of stagnation, the US hotel industry experienced a notable increase in construction activity in 2024, with the number of rooms under construction rising for seven consecutive months. STR highlighted that despite persistently high interest rates throughout 2024, developers remain enthusiastic about new projects. The interest rate cut in September 2024 further bolstered investor confidence, leading to significant growth in both the planning and final planning stages of hotel development.
The upscale and upper-midscale segments accounted for approximately 50% of rooms in the final construction phase through the first nine months of 2024. Notably, the luxury and midscale categories had the highest growth rates of 48.5% and 34.5% respectively, indicating a strong demand for higherend accommodations. As of September 2024, the US hotel pipeline had 157,253
hotel rooms under construction, marking a 7% year-over-year increase. Additionally, 268,190 rooms were in the final planning stage (up 10.4% yearover-year) and 336,205 rooms were in the planning stage (up 38.4% year-over-year).
Enhanced operational execution and disciplined cost management have resulted in increased operating profits for several hospitality companies. Many are optimizing their distribution channels to improve operational efficiency and shifting to asset-light models to minimize the risk of margin contraction. However, rising utility costs and wages are forcing hotels to implement more cautious and targeted cost-control measures.
Despite these efforts, rising costs continue to present significant challenges. According to CBRE’s Trends in the Hotel Industry report, insurance expenses increased by 15.3% for all hotels in the CBRE sample through October 2024, with midscale and small economy hotels facing even sharper increases of over 19.6%. Additionally, property operations and maintenance, sales and marketing, and IT expenses each rose by nearly 5%, further intensifying financial pressures on hotel operations.
The top 25 US markets outperformed the remaining markets for most of 2024, with RevPAR up 2.4% and ADR up 1.6%, according to STR. More than half of the top 25 markets achieved year-over-year RevPAR growth through the first 11 months of 2024, with Houston, New York City, and Chicago reporting the highest gains (up 15.4%, 8.6%, and 7.6% yearover-year, respectively).
2025 STATE OF THE INDUSTRY
Accenture Research also identified four key emerging trends that will impact the hospitality market in the coming years. First, new traveler archetypes expand the target market as demographics shift. The rapid growth of the aging population in the US is among the most significant drivers of change. From 2020 to 2023, the 65-and-over demographic in the US surged 9.4%, reaching approximately 59.2 million—a figure comparable to the entire population of Italy.
For younger generations, rising housing costs and student debt are reshaping priorities. Career, travel, and personal growth are increasingly taking precedence over more traditional life milestones, such as marriage, homeownership, or starting a family. Smaller families or child-free lifestyles— pragmatic responses to economic realities—are influencing travel preferences. These priority shifts are seen among the broader population, within and beyond US borders, as well. Nearly 48% of people now plan their lives less than a year ahead—or not at
all—choosing meaningful experiences over possessions, according to a recent Accenture study of more than 15,000 individuals across 21 countries.
and professional sports, and other events are reshaping travel patterns and presenting opportunities for the hospitality industry.
The next chapter in hospitality will be defined by how we balance innovation with the timeless need for connection.”
The second trend is changing consumer desires open opportunities to diversify revenues. In this saturated market, the hospitality industry must embrace diversification as a cornerstone of its growth strategy. Three ways to do that are: Identify new sources of revenue, refine the value proposition, and turn ideas into results.
The third trend is leveraging consumer enthusiasm for sports and entertainment events. Events such as concerts, NCAA
Finally, even as leading brands explore the potential of tools driven by artificial intelligence (AI)—chatbots for booking assistance, personalized itinerary planning, and real-time service adjustments—they must prioritize trust and responsibility.
The next chapter in hospitality will be defined by how we balance innovation with the timeless need for connection. By 2025, trends like solo travel, generative AI, and sustainability won’t just shape experiences—they will transform expectations. For the hospitality industry, this year can and should be about demonstrating how resilience—and timeless principles of hospitality—can intersect with change. As the sector anticipates a slow rise to new heights of ADR, occupancy, RevPAR, and guest spending, executives should focus on expanding scope and diversifying revenues to uncover new possibilities.
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Take advantage of these membership perks from NCRLA's partners.
Delivery & Technology Solutions
DoorDash is a technology company that connects people with the best in their cities.
Affordable electronic invoice payments and data solutions built for retailers who sell alcohol.
Cloud-based platform empowers your active team with voice technology, safety, and data.
Credit Card, Payroll, and Point-of-Sale
Credit card and payroll processing.
Streamline operations, accelerate growth, and provide guests with a first-class experience, in-house or online.
Certifications & Training
Certifications & Training
NCRLA members receive 20% off ServSafe trainings and certifications.
Foodservice & Beverage
Butterball Foodservice offers chefs superior turkey products and exceptional customer service.
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.
AHLEI provides a range of resources, including online learning, professional certification, and educational materials for the hospitality industry.
BEST provides free prevention training for NCRLA members to disrupt human trafficking.
Workforce development and training for the hospitality leaders of tomorrow.
Elevate your restaurant's success with exclusive savings on insights, tools, and training for NCRLA members.
Pepsi Bottling Ventures is the largest independent Pepsi-Cola bottler in the nation, operating 12 production and distribution sites in NC. As NCRLA’s Born in the Carolina’s partner, they can help fill your beverage needs.
Shelton Vineyards remains one of the largest vineyards on the East Coast, serving as a new agricultural resource for an area once dependent on tobacco farming.
Sysco is the global leader in selling, marketing, and distributing food products to restaurants, lodging establishments, and other customers who prepare meals away from home.
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.
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Tax Credits & Lending Solutions
Adesso Capital is NCRLA's partner for lending solutions, Tip Tax Credit eligibility, and FFCRA tax credits for self-employed individuals.
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EMPLOYERS is the workers' compensation provider for NCRLA, offering a 5% discount on workers' compensation insurance and services through our network of independent insurance agents.
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Specializing in Alcohol Legal Issues.
Experts in North Carolina retail, restaurant, and hospitality law.
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BMI makes it simple to use music in your bar, restaurant, or brewery. Save up to 20% on annual fees.
As North Carolina's amusement industry leader, Capital Games is at the forefront of the exciting Video Lottery Terminal (VLT) market.
Lucky Lincoln Gaming, LLC is a licensed Video Gaming Terminal Operator.
NCRLA members save up to 20% on your liquor liability policy with Hospitality Insurance and 5% on your Business Owner Policy.
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Cleaner, safer commercial kitchens are their mission.
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Member Moments
Proudly Recognizing North Carolina’s Hospitality Leaders
AYS Member Spotlight: BHAWK Distillery—A Tribute to Service and Sacrifice
For whiskey enthusiasts and patriots alike, the opening of Brad Halling American Whiskey Ko. (BHAWK) in Southern Pines was more than just the launch of a distillery and restaurant —it was the realization of a heartfelt mission.
Founded by Brad and Jess Halling, a husband-and-wife duo with a combined 49 years of service in the US Army, BHAWK is more than a place to sip whiskey. It was designed as a living tribute to sacrifice, camaraderie, and gratitude. With a thoughtfully crafted menu featuring house-distilled whiskey, signature cocktails, local beer, wine, and soft drinks, the space
invites guests to raise a glass in honor of those who serve. At the heart of BHAWK is gratitude—a core value for Brad, whose journey was shaped by the harrowing events of the 1993 battle of Mogadishu, later immortalized in the film Black Hawk Down. Having survived that pivotal moment in history, Brad now dedicates this venture to the extraordinary men he served alongside. Through the Sergeant’s Valor Premium Whiskey line and the Madam Colonel Premium Spirits line, BHAWK ensures that every pour tells a story of resilience and honor.
Golden Corral Expands with New Concept and Tech Overhaul
Golden Corral is embracing innovation with the launch of Golden Corral Favorites, a new fast-casual concept that replaces Homeward Kitchen. The new brand will offer signature comfort foods in a quick-service format, featuring counter service, a drive-thru, and mobile ordering to meet growing demand for convenience.
“This new concept blends the best of both worlds—offering our signature comfort foods with the convenience today’s consumers expect,” said Lance Trenary, CEO of Golden Corral.
The transition begins in Southern Pines with all Homeward Kitchen employees offered paid training and a return-to-work bonus.
Alongside this shift, Golden Corral has also modernized its technology, rolling out Cloud Corral, a cloud-based system from Qu. The new tech platform replaces a 20-year-old system, improving speed of service, reducing online ordering errors by 82%, and enhancing real-time data tracking for franchisees. With these advancements, Golden Corral is positioning itself for future growth, ensuring customers can enjoy their favorite dishes with greater efficiency and convenience.
Concord Hospitality Celebrates 40 Years of Excellence
Concord Hospitality celebrates a major milestone this year—40 years in the industry. Founded in 1985, the hotel management and development company has grown into an industry leader, overseeing 145 hotels with nearly 24,000 rooms across 25 states and Canada, along with managing more than 30 bars and restaurants.
“Over the past four decades, Concord Hospitality has not only expanded its portfolio, but has also redefined what it means to deliver world-class hospitality,” said Mark Laport, founder and CEO. “This incredible milestone would not have been possible without the unwavering passion, dedication, and ingenuity of our team members, as well as the trust and support of our valued partners, guests, and communities.”
Looking ahead, COO Will Loughran emphasized the company’s commitment to innovation and continued success. “By embracing emerging trends and markets, we’re focused on positioning Concord Hospitality for sustained growth in the decades to come,” he said
To mark the occasion, Concord Hospitality will host a series of events throughout 2025, celebrating its team members, partners, and communities while reflecting on its past achievements and future opportunities.
The
Two NC Restaurants Named Top Dining Destinations
Two North Carolina restaurants have earned a coveted spot on Southern Living’s top “bucket list” dining destinations in the South. Tupelo Honey in Asheville and The Angus Barn in Raleigh were recognized among the region’s most sought-after restaurants, celebrated for their standout cuisine and loyal followings.
Tupelo Honey, known for its farm-to-table, scratch-made Southern fare, has been a staple in Asheville’s vibrant food scene since its opening. Despite damage from Hurricane Helene, the flagship location has made a strong comeback, drawing diners with its signature dishes.
The Angus Barn, a Raleigh institution since 1960, remains a must-visit for expertly prepared grilled steaks, warm hospitality, and legendary chocolate chess pie. Located near Raleigh-Durham International Airport, the steakhouse also boasts the Wild Turkey Lounge, banquet rooms, and private dining venues to accommodate its ever-growing fan base.
Umstead Hotel & Spa Retains Title as North Carolina’s Best
Luxury and excellence continue to define
The Umstead Hotel & Spa, which once again ranks as the No. 1 hotel in North Carolina and No. 73 in the nation, according to US News & World Report’s 2025 Best Hotels list.
Located in Cary, adjacent to the SAS campus, The Umstead has consistently received national recognition, holding the top spot in North Carolina every year since 2018—with the exception of 2023. The hotel also secured No. 12 on Condé Nast Traveler’s Readers’ Choice Awards for the South in 2024 and has been recognized by Forbes Travel Guide
The Umstead’s reputation for impeccable service, elegant accommodations, and world-class dining at Herons continues under the leadership of General Manager David Mars, who took the helm in 2023 following the retirement of longtime GM Jim Beley.
The five-star property, owned by SAS co-founder and CEO Jim Goodnight and his wife, Ann Goodnight, remains a premier destination for executives, business travelers, and luxury seekers alike. With hotel occupancy rates in Wake County outpacing both state and national averages, The Umstead’s continued recognition reinforces North Carolina’s growing reputation as a top-tier hospitality destination.
Celebrating Irish Heritage
Angus Barn owner and philanthropist Van Eure was the 2025 Grand Marshal of Raleigh’s 41st St. Patrick’s Day Parade! Thousands of people and their four-legged friends dressed in green and lined the route to see traditional bagpipe musicians, marching bands, dancers, and others representing community and business organizations.
Tupelo Honey
Did You Know?
Hospitality Industry News Bites
James Beard Awards Names 15 NC Semifinalists
North Carolina Restaurants and Hotels Ranked Among World’s Best
Six restaurants and eight hotels from across the state have secured spots on the prestigious Forbes Travel Guide list. Many have repeatedly been recognized for meeting Forbes’ exacting standards, which are evaluated by anonymous inspectors visiting the properties.
Herons, located in The Umstead Hotel and Spa in Cary, is the only NC restaurant to receive five stars from Forbes. Others that made the list are:
• The Fearrington House Restaurant, Pittsboro
• The Dining Room at the Inn on Biltmore Estate, Asheville
• Gallery Restaurant at the Ballantyne, Charlotte
• Fairview Dining Room at the Washington Duke Inn and Golf Club, Durham
• Madison’s Restaurant and Wine Garden at the Old Edwards Inn, Highlands Hotels on the list include:
• The Ballantyne, A Luxury Collection Hotel, Charlotte
• The Ivey’s Hotel, Charlotte
• The Ritz-Carlton, Charlotte
• The Fearrington House Inn, Pittsboro
• The Umstead Hotel and Spa, Cary
• Washington Duke Inn and Golf Club, Durham
• The Inn on the Biltmore Estate, Asheville
• Old Edwards Inn and Spa, Highlands
I-40 Reopens WNC
Chef Showdown Chef of the Year Opens Restaurant
Chef Saif Rahman (left), formerly of LM Restaurant’s Vidrio and the 2021 NC Chef Showdown Chef of the Year, and artist Patrick Shanahan, opened a new restaurant— Peregrine at The Exchange in Raleigh—in February. The menu reflects Rahman’s life journey, from his childhood in Bangladesh to his time in New York City and North Carolina.
Five months after flood waters from Hurricane Helene swept away portions of Interstate 40, a stretch of the highway along the Pigeon River reopened in February. Repairs are far from over, but one-lane traffic in each direction will allow drivers to travel between Tennessee and the Asheville area.
The 2025 list of semifinalists for the James Beard Awards, includes several chefs, bars, and restaurants from across North Carolina. The final award nominees will be announced April 2 and the winners will be recognized at the 2025 James Beard Foundation Awards at the Lyric Opera of Chicago on June 16. Congrats to the bars, chefs, and restaurants up for awards this year:
Outstanding Restaurateur:
Scott Crawford, Crawford Hospitality (Crawford and Son, Brodeto, Jolie and others), Raleigh (2023 NCRLA Restaurateur of the Year)
Outstanding Chef:
William Dissen, The Market Place, Asheville
Ricky Moore, Saltbox Seafood Joint, Durham
Emerging Chef: Bhavin Chhatwani, Tamasha Modern Indian, Raleigh
Best New Restaurant: Figulina, Raleigh
Outstanding Pastry Chef or Baker: April Franqueza, The Dining Room at High Hampton, Cashiers
Outstanding Wine and Other Beverages Program: Leo's House of Thirst, Asheville
Best New Bar:
The Bar Beej, Durham
Outstanding Professional in Cocktail Service:
Colleen Hughes, Supperland, Charlotte (2021 NCRLA Chef Showdown Mixologist of the Year)
Best Chef:
Southeast (GA, KY, NC, SC, TN, WV):
Sam Diminich, Restaurant Constance, Charlotte
Sunny Gerhart and Lauren Krall Ivey, Olivero, Wilmington
Silver Iocovozzi, Neng Jr.'s, Asheville
Chayil Johnson, Community Matters Cafe, Charlotte
Christopher Prieto, Prime Barbecue, Knightdale
Ashleigh Shanti, Good Hot Fish, Asheville
Sourcing with Purpose
We will supply products responsibly by improving animal welfare in the foodservice industry; minimizing negative environmental, social or ethical impacts when sourcing products; and ensuring that human rights are respected in our operations, as well as the global supply chain.
