At Your Service, Summer 2022

AT YOUR

Official Magazine of North Carolina Restaurant & Lodging Association

SERVICE

Member Insights

+

PLUS NCRLA’s Endorsed Providers and Partners

Summer Legislative Update

How members are tackling supply chain and workforce challenges

Countdown to Election 2022 These races could affect your business

CELEBRATING OUR HOSPITALITY STARS Summer 2022, Vol. 11, Issue 3 NCRLA.org

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Watch his story at usfoods.com/expectmore © 2019 US Foods, Inc. 03-2019 OTH-2019030402 All rights reserved.

Restaurant

Powerful. Scalable.

Feature-rich point of sale.

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Cloud-based Point of Sale Self Order Kiosk Mobile Ordering Guest Application Gift Cards and Loyalty

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Contents

NCRLA BOARD OF DIRECTORS

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TOM PASHLEY, SECRETARY Pinehurst Resort

EXECUTIVE COMMITTEE: AMBER MOSHAKOS, CHAIR LM Restaurants

BURNEY JENNINGS, VICE CHAIR Biscuitville Fresh Southern

JASON SMITH, SECRETARY 18 Restaurant Group NISHITH “NISH” PATEL, IMMEDIATE PAST CHAIR Beacon IMG, Inc. JIM BELEY, NC TRAVEL & TOURISM BOARD LIAISON The Umstead Hotel and Spa

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BOARD MEMBERS: PATRICK AIELLO Ecolab

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Summer Legislative Update

NCRLA Fights for You in DC

Teeing Up for Hospitality

Election 2022 countdown + the Summer Short Session

Inside the National Restaurant Association’s Public Affairs Conference

Highlights from the 2022 NCRLA Charlotte Golf Classic

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Rally in Raleigh

Cover Story: Celebrating NC’s Hospitality Stars

NCRLA Members Share Their Insights

Behind the scenes at the 2022 NCRLA Stars of the Industry awards gala

LYNN MINGES, PRESIDENT & CEO FRANK GRAY, GENERAL COUNSEL AND LOBBYIST

Features

NCRLA hosts legislative reception for members and lawmakers

LANCE TRENARY, NRA LIAISON Golden Corral Corporation

How these members are tackling workforce and supply chain challenges

ANDY CLARK US Foods SHERI ERHART CMC Hotels DAN FREELAND Concord Hospitality Enterprises PHIL FRIEDMAN Salsarita’s Fresh Cantina TIM GOSS Firehouse Subs DORIS HUEBNER F & D Huebner, LLC RUSS JONES Davidson & Jones SCOTT MAITLAND Top of the Hill Restaurant, Brewery & Distillery AKSHAT PATEL, EX-OFFICIO Comfort Inn — Choice Hotels SHAUNAK PATEL Parks Hospitality Group VINAY PATEL SREE Hotels, LLC GONZA SALAMANCA Gonza Tacos Y Tequila

In Every Issue 5

Welcome New Members Welcome to our latest members from across North Carolina

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Letter from NCRLA Chair and NCRLA President & CEO Still Returning to Business as Usual

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Upcoming NCRLA Events Mark your calendar and plan to join us 4

At Your Service | Summer 2022

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NCRLA Providers and Partners Giving your business a competitive advantage

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TOM SASSER Burke Hospitality IAN SAUER Summit Hospitality Group LTD BILLY SEWELL Platinum Corral, LLC DOUG STAFFORD Griffin Stafford Hospitality, LLC STEVE THANHAUSER Angus Barn, Ltd. CHARLES THOMPSON The Inn on Biltmore Estate

Member Moments Recognizing leaders from across North Carolina’s hospitality industry

GOVERNMENT AFFAIRS CO-CHAIRS:

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JASON SMITH 18 Restaurant Group

À la Carte A sampler of hospitality-related news stories

VINAY PATEL SREE Hotels, LLC

ALLIED BOARD MEMBERS: PATRICK AIELLO Ecolab ANDY CLARK US Foods

Welcome New NCRLA Members Together, we can protect and advance the hospitality industry.

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

Allied

Cackalacky, Inc., Pittsboro C&W Furniture Restoration, Charlotte Drains Made Simple, Elk Grove Village, IL EXPO Food Safety, Charlotte RaleighTek, Youngsville SLNG Consulting, Raleigh Utility Management Services, Inc., Wilmington

Lodging

AC Hotel Charlotte Ballantyne, Charlotte Daly Seven, Inc., Raleigh - Best Western Plus, Wilmington - Fairfield Inn & Suites by Marriott Charlotte, Pineville - Fairfield Inn & Suites by Marriott Winston-Salem Hanes Mall, Winston-Salem - Fairfield Inn & Suites Raleigh Capital Blvd./I-540, Raleigh - Fairfield Inn by Marriott Greensboro Airport, Greensboro

- Hampton Inn, Roxboro - Hampton Inn & Suites Charlotte North/Lake Norman, Cornelius - Hampton Inn & Suites Charlotte North Lake, Charlotte - Hampton Inn & Suites Durham North I-85, Durham - Hampton Inn, Fayetteville Fort Bragg, Fayetteville - Hampton Inn High Point, Archdale - Hampton Inn & Suites, Huntersville - Hampton Inn Raleigh Capital Blvd., North Raleigh - Hampton Inn Raleigh, Wake Forest - Hampton Inn RDU Airport, Morrisville - Hilton Garden Inn Greensboro Airport, Greensboro - Hilton Garden Inn GreensboroWendover, Greensboro - Hilton Garden Inn Raleigh Triangle Town Center, Raleigh - Holiday Inn Express & Suites Greensboro Airport Area, Greensboro - Holiday Inn Express & Suites High Point South, Archdale

- Holiday Inn Express & Suites RDU Airport at Research Triangle Park, Durham - Holiday Inn Express, Durham - Holiday Inn Express Greensboro (I-40 @ Wendover), Greensboro - Holiday Inn Express RDU Airport, Morrisville - Holiday Inn RDU Airport, Morrisville - Hyatt Place Charlotte University Research Park, Charlotte - Staybridge Suites Jacksonville, Jacksonville - Staybridge Suites RDU Airport, Morrisville Origin Hotel Raleigh, Raleigh Pine Crest Bed & Breakfast, Asheville

Restaurants

Built on Hospitality— The Goodyear House, Asheville Café Violette, Blowing Rock Cleaver’s, Franklin Cultivated Cocktails Distillery, Asheville Ernie’s Famous Subs, Greenville

Giorgios Hospitality and Lifestyle Group, Durham - Bin 54, Chapel Hill - Farm Table, Wake Forest - Gatehouse Tavern, Wake Forest - Kipos Greek Taverna, Chapel Hill - Local 22 Kitchen & Bar, Durham - Osteria Georgi, Chapel Hill - Parizade, Durham - Rosewater Kitchen & Bar, Raleigh - Vin Rouge, Durham GWR Distilling Co., Charlotte HopLite Irish Pub & Restaurant, Carolina Beach NetApp, Inc., Durham Saint Jacques French Cuisine, Raleigh Second & Green Tavern, Winston-Salem Strong Arm Baking Co., Oxford Vault Craft Beer, Inc., Raleigh Vitis House, Raleigh Wilkinson Alley, LLC dba The Ivey, Wilmington

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.

DIAMOND

TITANIUM

PLATINUM

GOLD

SILVER

View our Corporate Partnership opportunities at NCRLA.org Summer 2022 | At Your Service

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Still Returning to Business as Usual The first half of the year has flown by! At NCRLA, we are getting back to “Business as Usual.” Our events and meetings are in-person again, and we are glad to be seeing so many of you at Stars of the Industry, the Charlotte Golf Classic, Rally in Raleigh, and at our ProStart events.

Demand for eating out and leisure travel has returned as families and friends continue to gather and make reservations at record pace in many places. Business travel, which has been a key driver of hospitality revenue in North Carolina, is still down and some estimate that it will take years for the meetings and conventions to return to pre-pandemic levels.

At Your Service Volume 11, Issue 3 An official publication of the NC Restaurant & Lodging Association © 2022 STAFF President & CEO LYNN D. MINGES Chief Strategy & Communications Officer CHRIS MACKEY Director of Government Affairs ISABEL VILLA-GARCIA Director of Membership NATALIE COX

In response, the hospitality industry continues to adjust. Restaurants and hotels are using cloud computing and data to manage workflow and supply chain issues. There are little pink robots delivering coffee in Charlotte, and ghost kitchens are popping up around the state to respond to the dramatic increase in delivery orders and delivery options.

General Counsel & Lobbyist FRANK GRAY

While technology can play a part of operating more efficiently, we are still facing workforce shortages and know that we must do more to attract and retain workers.

Digital Communications Manager NATE ROBERTS

NCRLA is working closely with our partners at the National Restaurant Association and the American Hotel & Lodging Association to develop short- and long-term workforce solutions. In addition, in this issue, you will see NCRLA’s Endorsed Providers and Partners have many resources available to help members with everything from training to technology to employee benefits.

We will continue pushing lawmakers and leaders for the economic and legislative support that is key to our recovery.

We will continue pushing lawmakers and leaders for the economic and legislative support that is key to our recovery. Now that summer is here, many of the items that we outlined in the Blueprint for Recovery of the Hospitality Industry are reality. The Hospitality Business Grant Program has injected millions of dollars into hotels, restaurants, attractions, and bars that experienced losses over the last two years.

The creation of social districts and the ability to order and pay for alcohol online are welcome changes to the state’s alcoholic beverage laws that NCRLA championed. We will continue to be at the table with representation on the new North Carolina Spirituous Liquor Advisory Council, which is tasked with growing and developing North Carolina’s spirituous liquor industry.

As we approach the mid-term elections, it has never been more important for legislators and policymakers to continue to hear from our hospitality industry leaders.

We will continue to fight for Restaurant Relief Funds and PPP deductibility.

NCRLA’s advocacy and the efforts to help employees hone skills and forge industry careers carry equal weight. We must continue to do both to help the industry recover.

As we work toward “Business as Usual,” we look forward to seeing you soon at Chef Showdown, the Future of Hospitality Golf Classic, and Manteo to Murphy.

Thank you for your continued support!

Foundation Manager SHANNON MCGUIRE

Manager of Finance and Administration MARY ARNOLD Communications and Events Coordinator INEZ NICHOLSON ProStart Manager KECIA TAYLOR Food Safety and Lodging Regulations Specialist CAROLYN K. GRIFFIN Editor SHANNON FARLOW Designer TRACIE EUBANK BUSINESS OFFICE 222 North Person Street, Suite 210 Raleigh, NC 27601 Phone: (919) 844-0098 Website: NCRLA.org For advertising and sponsorship inquiries, contact Chris Mackey, Chief Strategy & Communications Officer, at cmackey@ncrla.org.

Published by Farlow+Co, LLC

Lynn Minges NCRLA President & CEO 6

At Your Service | Summer 2022

Amber Moshakos NCRLA Board Chair

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

2022 EVENTS Network with hospitality industry leaders at one of NCRLA’s upcoming events.

Learn more at NCRLA.org

June 23 NC Hotel Conference: Powered by NCRLA and AHLA 1 p.m. – 5 p.m.

The Ritz-Carlton Charlotte, NC

July 18 – 19 2022 ProStart Summer Educator Bootcamp Kimpton Cardinal Hotel Winston-Salem, NC

August 8 NCRLA Chef Showdown 6 p.m. – 8:30 p.m.

The Pavilion at Angus Barn Raleigh, NC

August 29 Future of Hospitality Golf Tournament, presented by US Foods 8 a.m. – 5 p.m.

Prestonwood Country Club Cary, NC

October 24 Manteo to Murphy PAC Fundraiser 5:30 p.m. – 9 p.m.

Angus Barn Raleigh, NC

Summer 2022 | At Your Service

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SUMMER LEGISLATIVE UPDATE NC Legislature Returns for Short Session

The NC legislature officially began its short session on May 18.

Legislative leaders have publicly stated their intent for it to be a true short session with a June 30 goal for completing their work. However, we have heard this many times before and last year’s session was the longest in recent history.

Short sessions are held in odd-numbered years with the intent to only address bills that have a monetary impact.

However, these rules can lead to many last-minute surprises as bills are stripped and amended with new language, and initiatives are added to other bills in committee.

This legislative session will be dominated by some top policy issues, including the state budget, potential further tax reform, medical marijuana, sports gambling, and Medicaid expansion.

Your NCRLA lobbying team is hard at work keeping an eye on 150 bills related to the hospitality industry this session.

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At Your Service | Summer 2022

Early topics for discussion have been changes to the school calendar and occupancy taxes.

Many believe there is a good chance for Republicans to gain back a supermajority in the House and Senate after the November election. It will be interesting to see how this dynamic plays into negotiations between Governor Cooper and the legislature on these big-ticket priorities.

NCRLA had a banner legislative session in 2021 with historic support for the industry—highlighted by the $500 million Business Recovery Grant Program, which was part of the state budget. As hospitality businesses are still recovering and on very unstable ground, we are working to ensure that no legislation passes which would have a negative impact on our industry.

Our focus is on “do no harm” and protecting you and your businesses from any surprises and bills that would hurt the industry this session.

NCRLA PAC Wins Big on Election Night

North Carolina had a robust primary election with national importance. Ballots included an open US Senate seat, 14 US House districts, state House and Senate seats, some Supreme Court and Court of Appeals seats, and many local elections.

More than 92% of NCRLA PAC-supported candidates won their primary elections. NCRLA invested in a large group of bipartisan candidates who support and champion the hospitality industry. Twenty-four of the 27 NCRLA PAC-supported candidates won their elections!

Key Races for the Hospitality Industry

The US Senate primaries were quickly decided with overwhelming wins by Congressman Ted Budd (R) and former Chief Justice Cheri Beasley (D). They will begin a heated race for the general election, which is slated to be one of the most contested seats in the country and could determine which party controls the US Senate.

State Senator Chuck Edwards narrowly defeated Congressman Madison Cawthorn in an unexpected election upset in the 11th Congressional district. Senator Edwards is a McDonald’s franchisee, NCRLA’s 2021 Legislator of the Year, and one of the biggest champions of our industry in the state Senate. Given the makeup of the district, this election is won in the primary and Senator Edwards is expected to win in the fall. NCRLA is proud to have raised funds to support Senator Edwards in the Congressional primary by hosting a fundraiser at The Angus Barn with hospitality industry leaders and supporters.

At the state level, we saw a couple of surprises that will impact the industry. Former longtime ABC Committee chairman, Representative Jamie Boles (R-Moore) lost his primary election to Ben Moss. Ardent opposer to any alcohol legislation, Representative Pat Hurley (R-Randolph) lost her primary election to Brian Biggs, a local real estate agent. These losses mean a big shake-up in key players on the House ABC Committee. NCRLA is assessing new opportunities for ABC reform.

Pratik Bhakta, a hotelier in Asheville and former NCRLA board member, won his Republican primary by seven votes. His opponent has asked for a recount of the votes. If elected, he will enter a heated general election.

Due to redistricting, there were several double-dunked legislators including two hospitality champions, Senators Deanna Ballard (R-Watauga) and Ralph Hise (R-Mitchell).

Senator Hise narrowly defeated Senator Ballard.

NCRLA PAC Needs Your Support

NCRLA PAC is made up of investments from industry members across the state, allowing our industry to have a seat at the table in politics. Please consider investing a personal contribution to help us support more candidates in the general election in November. NCRLA had a record-breaking legislative session in 2021 and we must now support our legislative champions!

Invest today!

COUNTDOWN TO ELECTION 2022 MORE THAN 92%

24 of 27 NCRLA PAC-supported candidates won their primaries

US SENATE SEAT UP FOR GRABS

14 US House districts to be determined

NOVEMBER 8 ELECTION DAY

One-stop, in-person early voting period ends on Nov. 5.

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NC Supreme Court seats will be filled

Contributions cannot exceed $5,600 per election cycle. Under North Carolina law, we are required to report the name, mailing address, employer and job title of anyone who contributes more than $50 to the NCRLA Political Action Committee (NCRLA PAC) in any election cycle. The law requires that contributions to the NCRLA PAC be made by individuals, not by corporations.

Summer 2022 | At Your Service

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NCRLA FIGHTS FOR YOU IN WASHINGTON, DC NCRLA led a delegation of restaurateurs to Washington, DC on April 25–27 for the National Restaurant Association’s Public Affairs Conference.

During the three-day visit, the group met with Senators Burr and Tillis, and Representatives Bishop, Budd, Fox, Hudson, and Rouser to tackle a variety of issues, including speaking for the thousands of qualified applicants who were left behind when the Restaurant Revitalization Fund (RRF) ran out of dollars.

Unfortunately, in May, the US Senate failed to pass the Small Business COVID Relief Act of 2022 which would have replenished the RRF. Senators Thom Tillis and Richard Burr voted against the bill, stating that it did not contain sufficient offsets.

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This is a crushing blow to many neighborhood restaurants throughout the nation, especially in North Carolina where over 4,000 financially distressed restaurants qualified for funding but were left out because the RRF funds ran out.

The NCRLA delegation also spoke directly with lawmakers about a variety of other issues, including workforce development. As we emerge from the pandemic, the labor shortage threatens every restaurant. While there are no silver bullets, we have been working with legislative leaders on solutions.

NCRLA and the National Restaurant Association are continuing our grassroots

campaign to build strong bipartisan support for the hospitality industry.

Last month, the National Restaurant Association announced legislation to develop a new workforce program.

The Essential Workers for Economic Advancement (EWEA) Act would create a new guest worker visa program to help restaurants fill jobs that do not require a college degree.

LEARN MORE Additionally, we’ll press Congress to reinstate the Employee Retention Tax Credit and preserve the tip credit.

HOSPITALITY WINS BIG AT THE NCRLA CHARLOTTE GOLF CLASSIC Seventy-nine golfers teed up for hospitality at the 2022 NCRLA Charlotte Golf Classic, presented by US Foods, on April 11 at Firethorne Country Club. Congratulations to Billy Cease, Dan Freeland, Gary Oikemus, and John Joyner of the AC Hotel Charlotte Ballantyne team for winning first place! The team from Raise-TheGrade came in second, while the US Foods team placed third.

North Carolina’s hospitality industry was the big winner of the day. We exceeded our goal of raising $35,000 to support the NCRLA Foundation.

Thank you to the golfers, volunteers, and everyone who participated!

Special Thanks to Our Sponsors!

HIT THE LINKS FOR HOSPITALITY 2022 Future of Hospitality Golf Tournament Prestonwood Country Club, Cary August 29 • 8 a.m. – 5 p.m.

Mark your calendars and plan to join us at the Future of Hospitality Golf Tournament on August 29 at the Prestonwood Country Club in Cary!

REGISTER NOW Summer 2022 | At Your Service

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NCRLA HOSTS RALLY IN

RALEIGH LEGISLATIVE RECEPTION On June 14, NCRLA hosted its annual Rally in Raleigh legislative reception. Legislators from across the state attended, including Speaker Tim Moore and many in House and Senate leadership.

Labor shortages, PPP deductibility, the $500 million hospitality grant program, ABC reform, and

the implementation of social districts were some of the pressing issues that NCRLA members were able to discuss with their elected officials, to name a few.

Thank you to our sponsors, The Merrimon-Wynne House, Rocky Top Catering, and Alsco for their generous support of the event.

Congratulations Vera The SouthPark Team is so proud of you being recognized as Lodging Employee of the Year!!

Charlotte SouthPark 12 At Your Service | Summer 2022

CELEBRATING NORTH CAROLINA’S HOSPITALITY STARS

Summer 2022 | At Your Service

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After two years of ongoing pandemic-related challenges, North Carolina’s hospitality industry spent the evening of April 18 celebrating its work and accomplishments at the annual Stars of the Industry hospitality awards gala. More than 300 restaurant and lodging leaders and professionals from across the state gathered at the Washington Duke Inn & Golf Club in Durham to recognize 21 individuals for their outstanding commitment to the industry.

“The challenges keep coming, but our leaders in the hospitality industry continue to find ways to rise above it with their service and commitment to keep our businesses up and running,” said Lynn Minges, NCRLA President & CEO. “Our Stars of the Industry awards celebrate the exemplary service, leadership, and dedication of each of the recipients.”

Before the awards ceremony, attendees were treated to a reception created by Chef Troy Shauffer from the Washington Duke, and Chef Jeremy Bivens and the team from US Foods. They pulled together a creative and delicious “Food Trends” menu that featured dishes like hot oyster mushroom tacos; globally inspired, locally sourced congee bowls, and green tea and ginger-brined chicken.

NCRLA’s Distillery of the Year, Sutler’s Spirit Co., and other local brewers and distillers featured award-winning locally brewed brews and cocktails for attendees.

Honoring Exceptional Service

Because there were so many amazing applications this year, the nominating committee picked multiple winners in many of the categories to celebrate the hard work and dedication of these individuals. Winners ranged from frontline employees to state legislators to multiunit restaurant operators.

NCRLA presented the Lifetime Achievement Award to RB Fitch for his 50 years at the Fearrington House Inn and Restaurant. The iconic property in Chatham County was the first in North Carolina to become part of the worldrenowned Relais & Châteaux collection, and has been a leading hotel in the South ever since.

Two special achievement awards went to industry leaders who made a difference in their communities. Vinay Patel took home the Griff & June Glover Award for Distinguished Service. Vinay led the charge on lobbying for NCRLA’s Blueprint for Revival of the Hospitality Industry which helped to create the most impactful session of the NC General Assembly.

Tim Goss received the Ken Conrad Award for Service to the Community for his work throughout the pandemic and beyond. Tim is always the first to step up and support his local community and the work of the association and foundation.

Four members of the General Assembly, Representative Jason Saine, Speaker of the House Tim Moore, Senator Paul Newton, and Senator Kirk deViere, were recognized for their consistent support of the hospitality industry’s legislative priorities.

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CONGRATULATIONS TO THE 2022 WINNERS Hospitality Supplier of the Year Andy Clark, US Foods Hospitality Champions of the Year Senator Paul Newton Senator Kirk deViere Representative Jason Saine Speaker of the House Tim Moore Restaurant Employees of the Year Sarah Cooper, Burke Manor Inn & Pavilion Seth Wilson, Executive Chef/Manager, Heirloom Restaurant Glaziela Mendonca, AM Server, Herons, The Umstead Hotel and Spa Bonnie Davis, Shift Leader, Biscuitville Restaurant Managers of the Year James Holcomb, Washington Duke Inn & Golf Club Jim McGovern, Angus Barn Lodging Employees of the Year Zhongwhen Sui, The Umstead Hotel and Spa Vera Cobb, Room Inspector, Marriott Charlotte SouthPark Carl Stuck, Front Desk Agent, Parks Hospitality, DoubleTree by Hilton Asheville Downtown Lodging Managers of the Year Nicole Ebersole, Regional General Manager, Parks Hospitality Lee Stell, Lead Concierge, The Umstead Hotel and Spa Ken Conrad Award for Service to the Community Tim Goss, Firehouse Subs Griff and June Glover Award for Distinguished Service Vinay Patel, SREE Hotels Restaurateur of the Year Giorgios Bakatsias, Giorgios Hospitality Group Lodging Operator of the Year Ian Sauer, Summit Hospitality Lifetime Achievement RB Fitch, Fearrington House Inn and Restaurant

A Team Effort

We want to thank everyone who helped make this year’s Stars of the Industry event a success. Max Trujillo and Matt Weiss, co-hosts of the NC Food & Beverage Podcast, kept everyone entertained as they once again emceed the ceremony. Meetings on Cue and Atlas Production Group produced the event this year.

Special Thanks to Our Sponsors PRESENTING: US Foods Silver: Ecolab • Employers • United Healthcare Bronze: Atlas Production Group • Meetings on Cue • Pepsi Registration: Insurance People Wine: Shelton Vineyards Supporting: Carolina Brewery • Chemist Spirits • Fainting Goat Spirits • Fullsteam Brewery • Gnam Gnam Gelato • Ponysaurus • Tryon Distributing • Sutler’s Spirit Company • NC F&B Podcast

Summer 2022 | At Your Service

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The NCRLA Chef Showdown Is Back!

Monday, August 8 6 p.m. – 8:30 p.m.

The Pavilion at Angus Barn Raleigh, NC

Mark your calendar for North Carolina’s premier culinary and cocktail competition. Join us in person as we name the NCRLA Chef of the Year, NCRLA Pastry Chef of the Year, and NCRLA Distillery & Mixologist of the Year.

CHEF

OF THE YEAR

PASTRY CHEF

OF THE YEAR

DISTILLERY & MIXOLOGIST OF THE YEAR

Follow the action @ncrlachefshowdown on Facebook, Twitter, and Instagram!

Purchase Your Ticket Today!

NCChefShowdown.com

THE SHOW GOES ON:

How Restaurants, Hotels, and Bars are Managing Supply Chain Issues and Labor Shortages It’s difficult to go a day without hearing about supply chain issues and staffing shortages— especially in the hospitality industry. According to a survey by the American Hotel & Lodging Association (AHLA), supply chain disruptions are negatively impacting three out of four hotel operators’ business revenue. The statistics aren’t much different on the restaurant side of things with 95% of restaurant operators saying that their restaurant experienced supply delays and shortages of key items in recent months, according to the National Restaurant Association.

While customers are returning in droves, we know

too well the show must go on. NCRLA sat down with Jim Beley, general manager at The Umstead Hotel & Spa and recipient of the 2020 NCRLA Griff & June Glover Award for Distinguished Service; Pete Byers, general manager for Summit Hospitality Group; Giorgios Bakatsias, founder and owner of Giorgios Hospitality & Lifestyle Group, and 2022 NCRLA Restaurateur of the Year; and Saif Rahman, executive chef at Vidrio, and 2021 NCRLA Chef of the Year to talk about the issues they faced, how they overcame them, and what they expect this summer. Here is what they shared.

Jim Beley, general manager at The Umstead Hotel & Spa

Giorgios Bakatsias, founder and owner of Giorgios Hospitality & Lifestyle Group

Pete Byers, general manager for Summit Hospitality Group

It’s hard to go a day without hearing about supply chain issues and lack of workers. How are you seeing that play out in your business?

Beley: The supply chain impact has been a puzzle to figure out, especially with long lead times for China, glass, silverware, and linens. Sometimes the back orders are three to four months off, creating concerns for the operations. Also, we are now receiving fuel charges on most deliveries that only raise the cost of the goods purchased.

Byers: Like the vast majority of hospitality businesses these days, we’ve experienced supply chain issues, including anything from televisions to toilet tissue to filet mignon. Experienced hospitality workers are scarce and the competition to attract this

Saif Rahman, executive chef at Vidrio, and 2021 NCRLA Chef of the Year

talent is fierce. Product costs are increasing as quickly as wages and salaries. Yet, we are currently experiencing strong demand as travel is ramping back up within the business and leisure segments.

Bakatsias: We take the time to curate like-minded individuals who are passionate about honing their craft, working with local ingredients, and are able to adapt, be flexible, and find creative solutions. We have had to be a little more resilient with supply chain issues, focusing on local ingredients and flexibility with our menus.

Rahman: Since the beginning of the COVID-19 pandemic, in our restaurant, we adjust day to day. One day, it’s staffing or something didn’t get delivered due to driver issues or we Summer 2022 | At Your Service

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have supply issues from a farmer. These situations require our management team to be very organized and have a solid game plan before going in to service. That could mean how we adjust our menu to where our team is placed to be more effective.

What are some items you’ve had a hard time getting your hands on? And what has been your solution?

Beley: As stated, the C, G, S, & L “the big four” is the most pressing due to delays. We are inventorying these items every 60 days to identify shortages and get orders placed, taking the lead time into the factoring.

Bakatsias: Some menu items, such as calamari, have been difficult to source or too expensive, so we’ve removed them from our menus temporarily. All in all, we’ve been flexible with the current availability, and empowered our chefs to curate exceptional menus with ingredients at hand.

Rahman: Absolutely, I do it every day; but I will not sacrifice a guest experience if I don’t have something due to our current situation. I will go speak to the guest and explain why I do not

Byers: In most cases when we are experiencing product supply chain issues, we have increased our lead times for ordering as well as our increasing the level of inventories for the product on hand. A good example for our hotel would be bed linens and bath terry. These items have been very difficult at times to obtain and maintain in recent months. Ordering well in advance and increasing our par levels have helped avoid shortages and allowed us to continue to operate seamlessly.

Bakatsias: Fortunately, we have great relationships with local meat and fish suppliers, as well as a local bakery, and we make our pastas in house. As a result, we haven’t had to go without any critical items.

have something today that they were looking forward to eating.

We are always honest with our team and our dearest guests.

That it is the truth and 90% of the time our guests completely understand where I am coming from so they choose something else amazing on the menu.

How do things feel different with lifted restrictions and guidelines?

Beley: It’s much better to see most of our staff members not wearing masks any longer. This has put staff members in a more comfortable condition to serve, not having to wear a mask.

Some still opt to do so.

Rahman: Every week could mean something different. Due to supply chain issues, the most commodity items are running short. As a chef and a leader, I communicate very thoroughly with my team about how and what can we do to go around this specific ingredient or change the items to something else. This situation forces the team to be more creative and attentive. As a chef, one should always be ready for anything regardless of product shortage, staff shortage, or a global pandemic. These times make you stronger and force you to get your creative side active.

Have you had to alter any of your services or menu due to that?

Beley: No, we have not altered any menu offerings.

Byers: Services during the pandemic were altered quite a bit, but recently with the lifting of restrictions and having some progress in our labor recruitment, we are maintaining our room refresh services and exceeding the current Marriott brand standards.

Food and beverage services have been stable and operating hours have been recently extended for us. The larger impact for the F&B operations are with food cost increases. Like most other restaurants and bars, we have had to implement significant price increases in order to offset the product and labor cost increases.

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Byers: Tremendous! I think our teams continue to show excitement and enthusiasm for seeing our customer volumes increase. We continue to follow the standards we implemented during the pandemic as a new way of doing business.

Bakatsias: We all felt caged for so long that we began to lose our strength and confidence. We now feel empowered and free to serve the community, doing what we love, and are thriving alongside our teammates and partners. It evokes an existence of life without fear.

Rahman: Restriction lifting was great, but we are still very cautious about our team and our guests. We want a safe work environment and to provide a comfortable dining environment for our dearest guests.

We know you cherish the employees you have.

What solutions have you found to retain and/ or recruit new employees? Are you using new technology to operate more efficiently?

Beley: It has been a struggle to onboard skilled people that truly want to work. We bare the cost of onboarding, training, uniforms, etc. for an individual to walk away from the job after two weeks. We are spending $3,500 to 4,000 per month on Indeed to attract new hires. We are in a much better position with staffing than a year ago. The hotel is not using any new technology in regards to HR practices, but we are investigating

new in-room control systems, along with new systems for guest requests. I see these systems not helping us become more efficient, but improving guest service.

Byers: I learned many years ago that our associates are the most valuable part of any business. This is most true in the service industry. Take care of your associates and they will take care of your guests and business. Of course, we are paying wages that are significantly higher than two-plus years ago, but if we are going to attract the best experienced hospitality talent and recruit in new hospitality talent we have to be aggressive.

However, it doesn’t stop there. We have to provide the benefits people need. We have to provide the balance between work and life that people need. We have to supply a work culture that people thrive in, innovate in, and want to be a part of.

We have to show what opportunities exist for them to grow professionally within the company if desired. Human Resources is a focus for Summit and as we continue to grow our business.

We recognize our efforts have to be very deliberate. Executive

We all know what our job is and we try our best to execute flawlessly. My behavior didn’t change due to the pandemic. We believe that you should treat someone with respect and care from your heart and not do it because you need them. In return, we work together as one unit. I believe that happy people make happy food.

What do you envision this summer looking like as we continue to deal with these ongoing issues?

Beley: The hotel is forecasting to be busy this summer, but not quite as strong as the last few months. We continue to identify new sources for the “big four” purchases with some success.

Byers: I believe the leisure travel will continue to be a strong contributor to our business success and the primary contributing segment throughout the lodging industry this summer. Business transient travelers are returning, but at a more deliberate pace as businesses continue to work through our new normal. Optimistically, I see this continuing to improve into next fall.

Bakatsias: We look forward to summer and to our guests enjoying healthy food and beautiful indoor and outdoor settings. We always remain positive and address issues as they come.

Rahman: I believe that this summer will push myself to be better as a leader and as a cook.

What advice do you have for other bars/hotels/restaurants?

Beley: My suggestion to other hotels and restaurants is to take care of your staff as best you can to ensure their well-being and also to retain your customers. We have lost a good percentage of staff over the last year and a half, that no longer want to be in the hospitality sector.

Leadership at Summit is extremely active and involved with managers and associates within the organization. We have a team that meets twice monthly dedicated solely to developing and pursuing new and innovative ideas to help our units recruit and retain quality associates. Technology is key to being efficient and constantly improving your operations. Capital expenditures into the new POS systems that make service more efficient are mandatory in our current environment. For example, pay-at-the-table and remote-ordering devices provide contactless transactions and more efficient ways for service teams to interact and service our guests.

Bakatsias: We take the responsibility seriously, and having systems in place to build a successful work culture for our teams. Our words become culture. Our actions create harmony between individuals. We allow individuals to thrive during difficult times by making sure they are respected, cared for, and well paid. This is our family away from family. We laugh, play, and grow together—which creates a healthy platform for achieving success. We also have worked hard to organize our kitchens to operate more efficiently—creating a high-quality product that relies on fewer staff and yields less waste.

Rahman: Most of my teammates have been with me for years.

We at Vidrio treat our teammates with respect and kindness.

Byers: Continue the business model that created our successes. Summit’s motto is “where service is our ultimate amenity.” Without that, nothing else matters. Everything costs more these days. We must exceed our guest’s expectations with both service and product. If you don’t, you’ll be left behind.

Bakatsias: Growing up in a small Greek village, we worked the soil, planted the seeds, nurtured the plants, and harvested everything as our food source. I would encourage everyone to be optimistic, count our blessings, and focus on what we do have. Even in these turbulent times we are going through, individuals and companies should focus on exceptional quality, craft products. It is time for us to be conscious, and continue to evolve and adapt by remaining optimistic, tapping into creative possibilities, and maximizing performance with zero waste. We are all connected and together we will continue to thrive.

Rahman: My only advice to others would be to keep showing your teammates how to fall in love with your craft. Make someone’s day; feed your teammates before walking into a busy shift; buy them a sugar-free Red Bull and tell them to go to war. Find little details about their families and make beautiful, unexpected moments for them. Be kind and lead your team. Be with them and not just bark orders, and lastly, show them how amazing it is to try to reach for the stars.

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DELIVER SCIENTIFIC CLEAN, INSPIRE TRUST Start building a more confident clean.

See how Ecolab is helping restaurants achieve a Scientific Clean through Ecolab Science Certified™, a comprehensive science-based public health and food safety program.

Learn more at:

SCIENCECERTIFIED.COM ©2022 Ecolab USA Inc. All rights reserved.

HELP PROTECT YOUR BUSINESS Contact us to learn more about the science behind the Ecolab Science Certified Program.

MEMBER SAVINGS PROGRAM

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

FOODSERVICE AND BEVERAGE

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

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

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

Shelton Vineyards: Founded in 1999, Shelton Vineyards was envisioned as a new agricultural resource for an area once dependent on tobacco farming.

Discover all the “Rieslings” why NCRLA partners with Shelton Vineyards.

FOOD SAFETY CERTIFICATION & HOSPITALITY INDUSTRY TRAINING

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

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

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

PAYMENT PROCESSING & PAYROLL SOLUTIONS

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

DELIVERY & TECHNOLOGY SOLUTIONS Fintech: Offers industry leading technology solutions for beverage alcohol management from grain to glass.

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

DoorDash: Is a technology company that connects people with the best in their cities. They do this by empowering local businesses and in turn, generate new ways for people to earn, work, and live. They started by facilitating door-to-door delivery, but they see this as just the beginning of connecting people with possibility—easier evenings, happier days, bigger savings accounts, wider nets, and stronger communities. iCharge: To meet the growing demand of electric vehicle charging needs, NCRLA has partnered with iCharge to help provide our members with the best-in-class hardware, equipment, and software options available on the market. iCharge provides a fully-managed charging service, including access control, automatic energy metering and billing, and smart load management.

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

PRODUCT SUPPLIERS

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

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Dell: Exclusive savings made simple—discover member savings and shop online using unique member discount codes.

INSURANCE

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

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

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

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

LIQUOR LIABILITY

Hospitality Insurance Group: When your business serves or sells liquor, it’s always best to play it safe.

That’s why NCRLA partnered with HIG to provide the best liquor liability coverage possible to protect establishments in what is known to be a high-risk industry.

LEGAL SOLUTIONS

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

ATTORNEY SERVICES

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

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

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

EMPLOYMENT SERVICES AND WORKFORCE DEVELOPMENT

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

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

MUSIC LICENSING

BMI: Broadcast Music, Inc. is the bridge between songwriters and the businesses and organizations that want to play their music publicly. Save up to 20% on annual fees. Call 800-925-8451 or visit BMI.com.

HOTEL PERFORMANCE DATA

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

MARKETING + COMMUNICATIONS

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

PROSTART RETURNS AT STATE AND NATIONAL LEVELS AFTER TWO-YEAR PAUSE

North Carolina high school students were excited to compete again in the premier culinary arts and restaurant management competition, NC ProStart Invitational, after a two-year hiatus due to the pandemic. NCRLA’s philanthropic arm, the NCRLA Foundation, organizes the state-level competition in which schools from across NC compete for nearly $600,000 in scholarships. The first-place finishing teams of the management and culinary divisions move on to the National ProStart Invitational, where they compete against nearly 400 other students from across the country.

This year’s North Carolina ProStart Invitational, presented

by Golden Corral, took place on March 18 at Johnson & Wales University in Charlotte. Five I am truly in awe teams competed, including South of the creativity, Mecklenburg High School, Ashe talent, and County High School, Asheville determination I High School, and the Eastern NC Regional Skills Center. witnessed from South Mecklenburg and our participants.”

Asheville took first place finishes —Lynn Minges, in the culinary competition, where NCRLA President & CEO they designed, prepared, and served a three-course meal using only two butane burners and no electricity or running water in 60 minutes. Ashe County took third place.

South Mecklenburg High School also secured first place in the management competition, where the team prepared and presented a restaurant concept, menu, and marketing plan to an exclusive panel of judges. Their winning idea was Kick’in Creole, a mobile food truck offering soul food with a healthy flare. The culinary team’s winning, mouth-watering dish consisted of olive tapenade deviled egg with lox, seared steak with chimichurri sauce, and gourmet doughnuts with mascarpone Chantilly cream and lemon curd.

“I am truly in awe of the creativity, talent, and determination I witnessed from our participants,” said NCRLA President & CEO Lynn Minges. “The future of hospitality is, indeed, bright.

These students are a big part of the reason why.”

The South Mecklenburg culinary and management teams went to Washington, DC May 6–8 to represent North Carolina in the three-day competition. This year, 42 states competed with 40 management teams and 42 culinary teams.

NCRLA is incredibly proud of the students that competed this year—both at the state and national levels.

THANK YOU TO OUR SPONSORS FOR SUPPORTING TEAM NC! Team NC Presenting Sponsor: Golden Corral Team NC Travel Sponsor: Employers Team NC Uniform Sponsors: US Foods, Pepsi & Pinehurst

LEARN MORE ABOUT PROSTART

2022 ProStart Winners 2022 NCPI Culinary Winners

First Place (Tie): South Mecklenburg High School, Charlotte and Asheville High School, Asheville Third Place: Ashe County High School, West Jefferson

2022 NCPI Management Winners

First Place: South Mecklenburg High School, Charlotte Second Place: Eastern NC Regional Skills Center, Jacksonville Third Place: Smithfield-Selma High School, Smithfield

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Member Moments Proudly Recognizing North Carolina’s Hospitality Leaders

CHAI PANI, CÚRATE, AND CHEF RICKY MOORE WIN JAMES BEARD AWARDS NC restaurants took home top honors at the 2022 James Beard Foundation Awards in Chicago on June 13. Chai Pani, co-owned and operated by Chef Meherwan Irani and Molly Irani in Asheville, was named America’s most Outstanding Restaurant. Chai Pani beat stiff competition that included Brennan’s in New Orleans. Chef Katie Button’s Cúrate in Asheville received the award for Outstanding Hospitality.

Chef Ricky Moore, founder and owner of SALTBOX Seafood Joint in Durham, was named Best Chef: Southeast. Congratulations to our winners and to all the North Carolina restaurants and chefs that were nominated this year!

CELEBRITY CHEF DAVID BURKE EXPANDS TO CORNELIUS FOR 18TH RESTAURANT

Chef David Burke has unveiled plans to open his third restaurant in the Charlotte Market, G.O.A.T. Pizza, which will be located at the Village of Oakhurst in Cornelius. Burke currently operates 17 other dining establishments under the Burke Hospitality Group.

Red Salt and Cloud Bar, located inside Le Méridien, are two of Burke’s other endeavors that opened in 2020. David Burke gained recognition during his time as an executive chef at River Cafe in New York City, where he was awarded a three-star review from The New York Times.

Among his accolades are multiple James Beard nominations, two cookbooks, and appearances on Bravo TV’s “Top Chef.” Burke is also the first American chef to win the Meilleurs Ouvriers de France Diplome d’Honneur.

Groundbreaking on G.O.A.T. Pizza is expected in July, with a tentative opening planned for early 2023.

North Carolina’s Most Influential Hospitality and Tourism Industry Leaders Named

Visitors to North Carolina spend more than $20 billion annually, which in return, supports 230,000 hospitality and tourism careers. Business NC published their Power List for 2022, breaking down the state’s most influential leaders by industry. Among the many hospitality and tourism leaders recognized, we are very proud to see so many of our own members celebrated for their hard work and dedication.

IFMA’S 2022 Gold Plate Award Presented to Lance Trenary

Lance Trenary, President & CEO of Golden Corral and National Restaurant Association Liaison for NCRLA, was named the 2022 Gold Plate Award recipient by the International Foodservice Manufacturers Association (IFMA) during their 68th Annual Gold & Silver Plate Awards Celebration. Trenary was nominated in the Chain Full-Service category

by Ecolab and Nestlé Professional. “I work with the most phenomenal team in the industry, and this award is for them” said Trenary. “The last two years have been so difficult. To have enjoyed the turnaround that we have had has been everything.” Trenary has been the President and CEO of Golden Corral Corporation since 2015, but has been a part of the company for 35 years. Golden Corral is a nearly $2 billion organization, with 35,000 employees and 500 restaurants in 42 states.

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Asheville Restaurateur Bands Community Together to Support Ukraine

Katie Button

Katie Button of Katie Button Restaurants rallied together the local restaurant community in Asheville to fundraise for the #ChefsForUkraine international meal program, an effort organized by the World Central Kitchen (WCK). The meal program offers support to Ukraine as the Russian invasion endures. According to WCK, meals are being served at border crossings to those fleeing the country. Distribution began in South Poland and has extended into Romania, Moldova, and Hungary. Katie Button Restaurants has operated similar fundraisers before under the name Benevolent Spirits. Benevolent Spirits is a way for local businesses and members of the Asheville community to provide immediate assistance for those in need. Each bar and dining establishment involved creates one dedicated cocktail, where 100% of the proceeds go to the fundraising efforts. Over 25 bars and restaurants participated in Button’s campaign from March 9 to March 15.

Seven North Carolina Restaurants Ranked as “Most Outstanding” in the World

The Umstead Hotel and Spa in Cary

North Carolina is the proud home to seven of the “most outstanding” places to eat in the world, according to Forbes Travel Guide’s 2022 Star Awards. For the 64th year, Forbes Travel Guide’s private inspectors ventured out to destinations all over the world to see which surpass their rigorous set of standards.

This year’s list of winners comprises 74 Five-Star restaurants, 112 Four-Star eateries, and 67 Recommended restaurants. Of the seven award recipients in North Carolina, Herons at The Umstead Hotel and Spa in Cary was the only restaurant to receive a FiveStar accolade. “A passion for locally grown fruits and vegetables and farm-fresh meats and seafood is evident in the often-flawless fare,” Forbes Travel Guide said about Herons on its website. The Dining Room at the Inn on Biltmore Estate and The Fearrington House Restaurant received four-star ratings. BLT Steak at The Ritz-Carlton, Fairview Dining Room at the Washington Duke Inn & Golf Club, Gallery’s Restaurant at The Ballantyne and Madison’s Restaurant and Wine Garden at the Old Edwards Inn and Spa, all received a recommended rating.

How Chef Saif Rahman Runs a Busy Kitchen During Ramadan

Chef Saif Rahman of Vidrio was recognized by national media outlets for how he led his team at Vidrio during Ramadan. Rahman, along with his kitchen crew, observed the Islamic holy month by fasting from sunup to sundown. In the evening, the crew took turns to prepare a break fast meal. Fasting, one of the Five Pillars of Islam, is important during Ramadan because it allows Muslims to devote themselves to their faith. Fasting is also a way to create equality among Muslims, those with food, and those without. Rahman has been with Vidrio since its inception in 2017, and last year, he was named NCRLA’s Chef of the Year. “In this industry, as an immigrant and a Muslim, living in the pandemic world and respecting my faith, my team is still able to cook at a high level at one of the top restaurants in the city,” said Rahman.

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À La Carte

A sampler of hospitality news stories

Business Travel Not Expected to Reach Pre-Pandemic Levels A recent study conducted

by Deloitte forecasted that business travel will grow, but will not reach 2019 levels this year or next.

Business travel is the hotel industry’s largest source of revenue. North Carolina hotels anticipate $1.8 billion in business travel revenue this year—19% lower than the $2.2 billion in 2019. Raleigh hotels are expected to take in just over $307 million this year, which is 33% less than the roughly $450 million spent on business travel in 2019.

Charlotte hotels expect a 23% decrease in business travel revenue.

The American Hotel & Lodging Association (AHLA) projects that business travel in the United States will be 23% below pre-pandemic levels in 2022. However, leisure travel continues to grow.

North Carolina Tourism Spending at Near Recovery in 2021 Visitors to North Carolina spent an estimated $28.9 billion in 2021, according to the North Carolina Department of Commerce. The amount spent marked a 45% increase from 2021 and fell just 1% short from what was reported in 2019. As a result of visitor spending, state and local governments saw rebounds in tax revenue to $2.3 billion. As we head into summer, businesses from all aspects of the hospitality industry are preparing for record-breaking numbers—while still being understaffed by more than 16,000 employees as opposed to 2019.

North Carolina Tourism Hotspots Reassess Short-Term Rentals A court decision in Wilmington has caused cities across the state to reexamine their rules regarding short-term rentals. In 2019, Wilmington began requiring property owners who use, or plan to use, their home as a shortterm rental to register the property with the city. The new code also put in place a lottery that determines which properties could be used as short-term rentals. A local couple then sued the city for the right to rent out their home, and the Superior Court of New Hanover County ruled in their favor. The decision caused the City of Asheville to rewrite its local ordinances. Since 2018, Asheville has banned residents from renting out entire homes for periods of less than 30 days. However, the city does allow homestays—renting out up to two rooms on short-term basis if the owners live in the house. Asheville will no longer require homestay hosts to reapply each year and pay the annual fee. Annual inspections of homestays will also cease.

NC Social Districts So Far Cities across North Carolina have been jumping on the social district bandwagon in hopes to drive more foot traffic to local businesses. Since becoming legal, Greensboro, Kannapolis, Monroe, Norwood, and Newton have all registered a social district with the North Carolina ABC Commission. Albemarle, Charlotte, New Bern, Raleigh, Wilmington, and Winston-Salem are each considering social districts in order to increase foot traffic and taxable sales.

Starbucks Unionization Efforts Bring Mixed Results A Starbucks in Boone became the first to unionize in North Carolina—the 41st to unionize in the US. Since doing so, it has sparked other locations across the state to rethink their options. Workers at the Charlotte Street Starbucks in Asheville voted down the option to unionize. A recent election in Raleigh also went against the union. Starbucks petitions currently account for nearly a quarter of all petitions filed with the National Labor Relations Board since January, according to NPR. North Carolina is the nation’s second-least unionized state, ahead of only South Carolina.

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