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NCRLA BOARD OF DIRECTORS

EXECUTIVE COMMITTEE:

BURNEY JENNINGS, CHAIR

Biscuitville Fresh Southern

TOM PASHLEY, VICE CHAIR

Pinehurst Resort

JASON SMITH, TREASURER

18 Restaurant Group

SHERI ERHART, SECRETARY

CMC Hotels

JIM BELEY, TRAVEL & TOURISM

BOARD LIAISON

The Umstead Hotel & Spa

LANCE TRENARY, NRA LIAISON

Golden Corral Corporation

AMBER MOSHAKOS, IMMEDIATE PAST CHAIR

LM Restaurants

LYNN MINGES, NCRLA PRESIDENT & CEO

FRANK GRAY, GENERAL COUNSEL

BOARD MEMBERS:

PATRICK AIELLO

NC’s top chefs, pastry chefs, bartenders, and distilleries duke it out

8 9 10 11 13 15 17 21 23 26

Ecolab

ANDY CLARK

US Foods

PHIL FRIEDMAN

Salsarita’s Fresh Cantina

TIM GOSS Firehouse Subs

JIM GRATTON

Charlotte Marriott SouthPark

KELLY HARRILL

Koury Hospitality Group

DORIS HUEBNER

F & D Huebner, LLC

RUSS JONES

Davidson & Jones

CHEETIE KUMAR

Ajja

SCOTT MAITLAND

Top of the Hill Restaurant, Brewery & Distillery

NISHITH “NISH” PATEL

Beacon IMG, Inc.

PINKESH PATEL

AAHOA Liaison

SHAUNAK PATEL

Parks Hospitality Group

In Every Issue

VINAY PATEL

SREE Hotels, LLC

GONZA SALAMANCA

Gonza Tacos Y Tequila

IAN SAUER Summit Hospitality Group, LTD

BILLY SEWELL Platinum Corral, LLC

DOUG STAFFORD Griffin Stafford Hospitality, LLC

STEVE THANHAUSER

Angus Barn Ltd.

GOVERNMENT AFFAIRS

CO-CHAIRS:

VINAY PATEL SREE Hotels, LLC

JASON SMITH

18 Restaurant Group

Welcome New NCRLA Members

Allied

Arris Hospitality, Apex

Becker Morgan Group, Salisbury MD

BM Roofing Contractors, Rocky Mount

Cook's Mill Whiskey, Raleigh

E & J Gallo Winery, Charlotte

JB Media Group, Asheville

Johnson Brothers Mutual

Distributing of North Carolina, Raleigh

Merchant Cost Consulting, Boston, MA

Pace, Greensboro

Prestige Gaming Solutions, LLC, High Point

Qwick, Scottsdale, AZ

Simply Fresh to You, Charlotte

Workstream, Lehi, UT

Lodging

Hilton Charlotte Airport, Charlotte

Restaurants

Catch, Wilmington

Duck Woods Country Club, Southern Shores

Fox’s Hole in the Wall, Wilmington

Kingfisher, Durham

Kohl’s Frozen Custard & Kitchen, Wrightsville Beach

Mac’s Hospitality Group

-SouthBound, Charlotte

-SouthBound, Greensboro

MJ’s Raw Bar, New Bern

Midwood Smokehouse— Smoky Hollow, Raleigh

MPOURIUM, Greenville

Northside Bistro & Cocktails, Raleigh

Old Nick’s Pub, Lewisville

The Crunkleton, Charlotte

The Crunkleton, Chapel Hill

The Daily LLC

-The Daily Beer Bar, Durham

QueenBurger, Durham

Queeny’s, Durham

Corporate Partners

Championing the Issues

North Carolina’s hospitality industry continues to face several important issues. Despite the return to pre-COVID-19 employment, sales, and revenue numbers, many restaurants and hotels are still struggling to retain and find employees.

To help struggling businesses with vacancies, NCRLA has been hard at work creating a hospitality workforce recruitment campaign designed to connect potential employees with available job opportunities.

To help struggling businesses with vacancies, NCRLA has been hard at work creating a hospitality workforce recruitment campaign designed to connect potential employees with available job opportunities.

Over the last few months, members of our Workforce Recruitment Task Force reviewed 18 marketing proposals as a part of our $5 million worker recruitment grant process and chose Pace Communications from Greensboro as our partner. On the following pages, you will see elements of our new campaign, including some samples of the creative and branding designed to attract more people to consider working in the hospitality industry. Our $1.1 million training grant has gotten off to a fast start. Over 300 applicants have taken advantage of free training to upgrade their skills. So far, the top requested courses have been ServSafe Manager and Food Handler, Certification in Hotel Industry Analytics (CHIA), ServSafe alcohol, and Certified Food and Beverage Executive (CFBE®).

NCRLA’s government affairs and lobbying team have notched some impressive wins this legislative session. They have been working hard with local, state, and federal leaders on the clarification of hotel tenancy, modernizing burdensome challenges within the ABC system, and they have been following short-term rental and occupancy, and meals tax legislation.

All this work has been accomplished while at the same time bringing NCRLA members together at our industry events, including Stars of the Industry, Rally in Raleigh, and Chef Showdown. Two amazing high school student teams from Charlotte and Asheville competed at the highest level in the National ProStart Invitational in Washington, DC in May.

We have never had more engagement from our members and partners—and a lot of that credit goes to you and your employees out there on the front lines of the hospitality industry.

Day in and day out, you help us put our best foot forward to Protect, Educate, and Promote more than 22,000 hospitality businesses with more than 450,000 employees. We could not do this important work without you. We will continue working with you to help the industry grow and thrive.

STAFF

President & Chief Executive Officer

LYNN D. MINGES

Vice President of Communications & Business Development

CHRIS MACKEY

Vice President of Government Affairs

ISABEL VILLA-GARCIA

Vice President of Finance and Operations

SHELLY EUBANKS

Director of Membership

NATALIE COX

Director of NCRLA Foundation & Workforce Development

KECIA POLING (TAYLOR)

Executive Assistant

JENNA DAUGHERTY

Digital Communications Manager

NATE ROBERTS

Communications, Development & Events Coordinator

INEZ NICHOLSON

NCRLA Foundation & Workforce Development Coordinator

KATIE PARKER

Food Safety and Lodging Regulations Specialist

CAROLYN K. GRIFFIN

Editor

SHANNON FARLOW

Designer

TRACIE EUBANK

BUSINESS OFFICE

222 North Person Street, Suite 210

Raleigh, NC 27601

Phone: (919) 844-0098

Website: NCRLA.org

For advertising and sponsorship inquiries, contact Chris Mackey, Vice President of Communications & Business Development, at cmackey@ncrla.org.

Published by Farlow+Co, LLC /NCRLA @NCRLA

Burney Jennings NCRLA Board Chair

Lynn Minges NCRLA President & CEO

UPCOMING EVENTS

2023

July 19

Charlotte Regional Meeting

See NCRLA.org for details

July 20

Asheville Regional Meeting

See NCRLA.org for details

July 25

NCRLA Foundation Board of Trustees Meeting

10–11:30 am Virtual

August 14

NCRLA Chef Showdown

6–8:30 pm

The Pavilion at The Angus Barn Raleigh, NC Get tickets at NCRLA.org

August 21

Future of Hospitality Golf Tournament

8 am–5 pm

Prestonwood Country Club

Cary, NC

October 23

NCRLA Board of Directors Meeting

10:30 am–2:30 pm

Location TBD

Raleigh, NC

October 23

Manteo to Murphy PAC Fundraiser

5:30–9 pm

The Pavilion at The Angus Barn

Raleigh, NC

November 7

NCRLA Foundation Board of Trustees Meeting

November 15

Charlotte Regional Meeting

See NCRLA.org for details

November 16

Asheville Regional Meeting

See NCRLA.org for details

2024

February 12

NCRLA Annual Meeting & NCRLA Board of Directors Meeting

February 12

Stars of the Industry

5:30–8 pm

Sheraton Imperial Hotel

Durham, NC

March 5

NCRLA Foundation Board of Trustees Meeting

March 14–16

NC ProStart Invitational

NC Central University

Durham, NC

April 15

Charlotte Area Golf Classic

Rocky River Golf Club

Concord, NC

Learn more at NCRLA.org

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

Number of Competitors Face Off at the 2023 NCRLA Chef Showdown

In the largest NCRLA Chef Showdown competition to date, 75 chefs and 18 mixology teams tossed their hats in the ring for NCRLA’s seventh culinary and mixology summer competition.

Presented by Got To Be NC Agriculture, competing chefs go through preliminary and regional rounds where they prepare and serve dishes to a panel of judges, who are culinary experts working in the state. The judges critique the chefs on their presentation, taste, and use of local ingredients from North Carolina.

New this year are the “Undeniably Dairy Awards” to be presented at the Chef Showdown Grand Finale to the competitor who showcases the best use of NC dairy. Chefs are not required to use dairy products in their competition dishes, but if they do, they are eligible to be considered for this additional accolade presented by The Dairy Alliance.

In July, only 15 savory chefs and five pastry chefs will move on to compete in one of two regional culinary rounds of competition. The same 20 chefs will advance to cook at the Grand Finale at the Pavilion at the Angus Barn in Raleigh on August 14.

In addition to the culinary competition, 18 bartenders have teamed up with their local distilleries to compete in one of two regional rounds of mixology competition to be held in July in Winston-Salem. Only six teams will advance to the final round.

At the Grand Finale, all the finalists will recreate their beverages and tasting-sized portions of their dishes for attendees to sample as they compete for the coveted titles of NCRLA Chef of the Year, NCRLA Pastry Chef of the Year, and NCRLA Mixologist and Distillery of the Year. The crowd also gets to participate and judge the People’s Choice Awards, presented by the North Carolina SweetPotato Commission.

Monday, August 14, 6–8:30 pm

The Pavilion at the Angus Barn, Raleigh, NC

Open to the public!

Get your tickets today as this event is likely to sell out again this year!

Chef Patrick O’Dawe (right) with his sous chef Allen Peoples

Pastry Chef Jackie Diaz (right) with her sous chef Lucia Bobby, co-owner of NCRLA member Bobby Boy Bakeshop

Judges from the Triad preliminary round (in order from left to right), Chef Ricky Moore, Pastry Chef Tie Whittaker, and Chef Luca Annunziata (far right), with Wilkes Community College rep Thomas Salley

CHARLOTTE AREA GOLF CLASSIC RAISES FUNDS FOR HOSPITALITY EDUCATION

In a show of support for NCRLA’s Education Foundation, nearly 100 golfers, volunteers, and vendors came together at the Rocky River Golf Club in Concord in April. Despite the crisp start to the day and the challenging Dan Maplesdesigned course, the team from Java Jeff's Coffee & Tea emerged victorious with Landon Carroll, Jeff Carroll, Drew Carroll, and Brett Davis taking home the championship. The Burke Hospitality and Pepsi teams also played strong, securing second and third place.

Presented by US Foods, the event supports student scholarships, the NC ProStart program, and the NC Hospitality Workers Relief Fund.

A special thank you to all of our generous sponsors:

Presenting Sponsor: US Foods

Eagle Sponsor: Ecolab

Birdie Sponsor: Salsarita's Fresh Mexican Grill

Future of Hospitality Golf Tourney Tees Up August 21

Looking ahead, the Future of Hospitality Golf Tournament is scheduled for August 21 at Prestonwood Country Club in Cary. Join the camaraderie and support the vibrant hospitality industry.

Java Jeff's Coffee & Tea

Burke Hospitality

Pepsi Bottling

NCRLA Hosts Rally in Raleigh Legislative Reception

On June 6, NCRLA hosted its annual Rally in Raleigh legislative reception.

Legislators from across the state attended, including Speaker Tim Moore and many others in NC House and Senate leadership.

ABC modernization, reform of health inspection rules, short-term rentals, and support for tax and regulatory reforms that help foster business growth and job creation were some of the pressing issues that NCRLA members discussed with their elected officials.

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

Teamwork! NCRLA staff members Inez Nicholson, Katie Parker, and Jenna Daugherty (left to right) welcome members and legislators at the 2023 NCRLA Rally in Raleigh.

NCRLA President & CEO Lynn Minges and NCRLA Board Chair Burney Jennings from Biscuitville met with Senator Bill Rabon, from District 8/Brunswick, Columbus, and New Hanover counties, along with Billy Sewell from Platinum Corral and NCRLA Board Member Tom Pashley from Pinehurst Resort.

NCRLA Board Member Doug Stafford from Griffin Stafford Hospitality met with his local Representative Kevin Crutchfield from District 83/Cabarrus, Rowan counties.

NCRLA Board Members Jim Beley from The Umstead Hotel and Spa and Jason Smith from 18 Restaurant Group, alongside NCRLA’s Isabel Villa-Garcia, and Lynn Minges, highlighted hospitality industry issues as they talked to legislators and policymakers throughout the evening.

SUMMER LEGISLATIVE UPDATE

North Carolina’s legislative long session kicked off in January, and unlike years past, policymakers got right to work on their priorities for the biennium, including many issues affecting the hospitality industry.

NCRLA pushed forward with a very aggressive agenda, including working directly with legislators on the clarification of hotel tenancy rules, ABC modernization and reform, and modifying health inspection rules to allow for greater collaboration between restaurants and health inspectors. NCRLA is monitoring more than 100 bills, including those related to occupancy and meals taxes, short-term rentals, and online marketplace legislation.

Now that Republicans have a veto-proof supermajority in both chambers, the members have tied big budget items, including Medicaid expansion, to the passage of the state’s budget. This should help ensure that there is not a prolonged budget fight between the legislative and executive branches of government this session as we have seen in years past. The House and Senate released their individual budgets and are finalizing their compromised budget proposal. Both chambers have vocally stated their desire to adjourn the legislative session by mid-July this year.

Hotel Guest Tenancy

One of the first bills to begin making its way through the legislature this year was NCRLA’s SB 53/HB 41: Hotel Safety Issues. This bill clearly delineates that a hotel guest does not have landlord tenant rights until they have stayed 90 days. An earlier version of this bill passed last year but was vetoed by Governor Cooper. This year, the new bill moved quickly through the House before it slowed down in the Senate. NCRLA’s government affairs team worked directly with legislators as there were multiple attempts to rewrite the language. The bill finally passed both chambers and was sent to Governor Cooper who let it become law without his signature. This was one of the first bills to become law this session and a big win for hoteliers across the state.

ABC Reform

NCRLA continues to push for modernization of the ABC system in North Carolina. This session, the General Assembly is considering bills, which if enacted, would authorize sales “togo,”allow ABC permittees to purchase liquor from any ABC in the state, require an online liquor ordering system, and require transparency by local ABC Boards in the liquor allocation process.

Many NCRLA legislative priorities are included in SB 490: ABC Omnibus 2023 and House Bill 870: ABC Omnibus. We applaud Senators Moffitt and Johnson and Representative Pickett for their leadership on these critical changes for the hospitality industry. »

If enacted, these bills will take effect in the late summer and early fall this year.

SB 490: ABC Omnibus 2023

• Cocktails to-go reinstated and made permanent.

• Allows mixed beverage permittees to purchase at any ABC store in their county.

• Transparency with allocated spirits for retail. Local boards must submit their plans for approval to the ABC Commission and keep a record of sales of rare spirits with customer information.

• Allows mixed beverage permittees to cover tax stamps with clear adhesive to prevent them from falling off.

• Local boards can authorize Sunday sales and sell on New Year’s Day, the 4th of July, and Labor Day holidays.

• Extends the transitional permit period from 60 to 120 days and clarifies that you can purchase spirits under this permit.

SB 489: ABC Technical/Clarifying Changes

• Clarifies that under a transitional permit you can purchase spirits.

• Makes technical clarifications to the definition of a bar.

SB 526: ABC Law Changes

• Allows beer and wine wholesalers to offer quantity discounts.

• Allows for a set fee for the sale of less than a full case of product.

• This is in response to wholesalers introducing split case fees earlier this year.

HB 870: ABC Omnibus Bill

• Allows permittees to purchase liquor at any ABC in the state.

• Requires the ABC Commission to create an online statewide platform for purchasing liquor, seeing available inventory, and applying for permitting or pay renewals.

• Allows bars and restaurants to sell their private-label liquor to their customers.

• Would eliminate the requirement of a physical tax stamp sticker on a bottle of liquor but would add reporting and auditing requirements.

• Modernization of alcohol advertising regulations.

Charlotte Occupancy Tax

Midway through the legislative session, a bill that was originally to create a special license plate for the Charlotte Football Club got amended in the House Occupancy Tax Committee to include an extension of the sunset for Charlotte’s 1% meals tax and their additional 2% occupancy tax for the NASCAR Hall of Fame until 2060. HB 408 Char. FC Plate/Extend Meals Tax & OT Sunset was given a favorable report in the Occupancy Tax Subcommittee and Finance Committees. NCRLA continues to work closely with the bill’s sponsor and stakeholders to ensure that funds are very narrowly tailored in use and scope.

Short-Term Rentals

SB 325: Limit Online Marketplace Regulations was filed by Senators Perry, Lazzara, and Moffitt. This bill would ban local municipalities from regulating the operations of any online marketplace facilitator, such as Airbnb or a food delivery service.

Airbnb states that their attempt is to limit them from regulating their platform itself, not regulations on the activity. It would also ban locals from being able to attain users’ personally identifiable data unless pursuant to a subpoena or court order. Although it would cover every marketplace facilitator now and any new business models created, the legislation is being pushed by Airbnb’s lobbyists. NCRLA has been working with a wide coalition of opponents to this bill to mitigate its effect. We will continue to work against the overreaching impacts of this legislation.

SB 667: Regulation of Short-Term Rentals was introduced by Senator Moffitt. This bill limits the ability of municipalities to regulate short-term rentals across the state. Senator Moffitt is convening stakeholder meetings to work on the bill. NCRLA continues to advocate for a more even playing field with shortterm rentals in the lodging industry and we will fight to ensure this bill is fair to hoteliers.

Cash Commitment Bill

HB 20: Cash Commitment Act was introduced by Representative Brenden Jones and has passed through the House and was sent to the Senate. This bill would ensure retailers accept cash at their establishments. This bill includes numerous exceptions, including for hotels that NCRLA advocated for to ensure that hoteliers could still require credit cards for staying at their properties. NCRLA continues to work on this bill and express concerns on the impact of this legislation.

Health Inspection Bill

Senators Burgin, Lazzara, and Krawiec filed SB 412: Modify Food Establishment Rules modifying North Carolina restaurant health inspections. This bill would reduce the reinspection period from 15 days to five days. It would also allow that when a restaurant’s grade drops due to nonpriority score reductions, a restaurant’s grade would not change during the reinspection period. The bill would adjust the number of inspections for a grade four restaurant by requiring three graded inspections per year and changing the fourth inspection to an educational inspection. This would allow for further collaboration between restaurants and health inspectors. NCRLA applauds Senators Burgin, Lazzara, and Krawiec for introducing this bill and will push for its passage.

Restaurant Protections from Unfair Delivery Practices

HB 599 Unfair Advertising/ Food Delivery Platforms has gone through the House with overwhelming support and is on to the Senate. HB 599 would ensure that food delivery companies get written approval from a restaurant before they are able to put the location on their platforms. It would also allow a restaurant to withdraw that approval at any time and gives them a private right of action against any platform failing to comply. This bill was introduced by Rep. Donna White and NCRLA has advocated for its passage.

NCRLA continues to advocate on your behalf, protecting North Carolina’s hospitality industry from harmful legislation and ensuring the passage of top legislative priorities. Keep posted to our weekly View from Jones Street for the latest legislative updates.

HOW TO PREPARE YOUR RESTAURANT FOR A PROFITABLE SUMMER

By Kevin Bryla, Chief Marketing Officer & Head of Customer Experience, SpotOn

Winter months can be slow for restaurants due to various factors like inclement weather and post-holiday spending habits. However, as temperatures rise and the school year comes to a close, it's time to shift gears and start preparing your restaurant for a successful summer season. In this article, we will explore five key strategies to capitalize on summer crowds, boost profits, and streamline operations.

1 Embrace targeted summer marketing campaigns. To ensure your loyal customers and potential guests are aware of your restaurant's offerings, focus on targeted summer-themed marketing campaigns. Promote your summer menu, highlight your outdoor seating areas, advertise seasonal events, and provide essential information like operating hours and location. Utilize email marketing campaigns, consider purchasing radio spots, and leverage push notifications to reach your audience effectively. Furthermore, engage with your customers through social media platforms to expand your reach. »

2

Maximize outdoor seating options.

As people embrace the pleasant weather, capitalize on the opportunity by optimizing your outdoor seating space. Consider adding patio areas, rooftop seating, or even food trucks to maximize your seating capacity, attract new customers, and create a unique dining experience.

Take inspiration from Charlotte-based restaurant Santé. After incorporating their 20-person restaurant patio with their reservation system, they were able to increase reservations by 40%, boost annual revenue by 25%, and save up to seven hours a week on valuable reservation management. Plus, minimize cancellations and no-shows.

“Our patio space is another 50% of seating for our restaurant,” explains Adam Reed, chef and owner of Santé. “With our previous reservation software, people would get seated on the patio once the dining room was filled without being made aware they would be outside. The other option was taking patio space off our reservation platform. SpotOn Reserve has so much functionality within a reservation platform.”

4 Refresh your summer menu.

With changing customer preferences during the summer season, it's crucial to update your menu accordingly. Keep your menu exciting and attract new customers by incorporating seasonal dishes that align with current food trends. Start by reviewing your sales data from previous summers to identify popular items. Then focus on striking a balance between menu excitement and profitability.

5 Optimize staffing for success.

Ensure your restaurant is properly staffed by utilizing labor management tools such as SpotOn Teamwork. These tools provide insights into your busiest and slowest times, helping you optimize employee schedules, enhance communication, and streamline tip management and payroll processes. Overcome staffing shortages effectively and retain your staff throughout the summer by implementing these innovative technology solutions.

Don't miss the opportunity to turn summer crowds into profits for your restaurant. Whether you're considering adding a patio, investing in handheld devices, or launching targeted marketing campaigns, SpotOn offers comprehensive solutions to support your business growth.

3 Optimize restaurant technology.

Enhance the efficiency of your restaurant operations by optimizing your technology. Explore the following options to serve more guests, turn tables faster, and increase profitability:

• QR codes: Implement QR codes to allow guests to order and pay at their convenience, reducing waiting time and optimizing order flow. This feature also encourages repeat visits by enabling guests to earn and redeem loyalty points.

• Handheld devices: Equip your servers with handhelds to take orders and process payments efficiently, especially in outdoor seating areas.

• Online reservations and waitlisting: Utilize your reservation platform's features, including an easy-to-use standby list, two-way texting, and accurate wait times, to ensure your restaurant stays booked and busy throughout the summer.

• Invoicing: Simplify the process of sending invoices and accepting payments for private events and catering orders by using a Virtual Terminal. This flexibility adds an extra level of convenience to your business operations.

Visit SpotOn Capital to explore funding options or reach out to your local account executive for further information.

NC HOSPITALITY WORKFORCE DEVELOPMENT NEWS

As many restaurants, hotels, bars, and attractions continue to be impacted by labor shortages and workforce issues, NCRLA’s Workforce Recruitment Task Force and the staff at the association have been hard at work finding a marketing and communications partner to collaborate with in creating a hospitality workforce recruitment campaign. »

Members of the task force reviewed 18 proposals in response to their request from marketing agencies across the state. They chose Pace Communications from Greensboro as our marketing and communications partner.

According to Steve Thanhauser, owner/operator of the Angus Barn and the Chair of the Workforce Recruitment Task Force, “Pace Communications’s proposal rose above the rest as they highlighted their ability to pair strategic initiatives and hiring platforms like Indeed, with creative and branding designed to attract more people to consider working in the hospitality industry.”

Working together in the coming months, we will develop a communications strategy and marketing plan that includes the development of a dedicated website and job portal. At the same time, we will create a hospitality employer brand that builds awareness of the opportunities and value of a hospitality career among qualified candidates.

HELP IS WANTED WITH RECRUITMENT APPROACHES

North Carolina employers say their toughest challenges are earlystage recruitment (applications, interviews) vs. retention. While some employers in larger cities report finding new technologies to help with staffing, most report challenges with time and resources to utilize new technologies. (NC Hospitality Workforce Recommendations, October 2022)

NC HOSPITALITY EMPLOYERS ARE FIXING SOME FUNCTIONAL CHALLENGES— BUT THE INDUSTRY HAS MORE ROOM TO GROW TO STAY COMPETITIVE.

At the height of the pandemic and in the aftermath, many employers were witnessing employees leaving the industry for jobs with higher wages, flexibility, and stability. However, today:

• Four out of five NC hospitality industry employers reported increasing wages.

• Over one-third reported making benefits more accessible.

Nationally, since 2019, mentions of PTO in low-wage job postings have doubled, “health insurance plan” mentions have grown by 80% and “retirement plan” mentions have grown by 96%. (Indeed-Glassdoor 2023 Hiring Trends Report)

HOSPITALITY IS AN INDUSTRY OF OPPORTUNITY—AND WE’RE HERE TO HELP YOU STAFF IT.

NCRLA understands the shifts taking place in the hospitality industry and we’re harnessing technology, innovation, research, and business know-how to help our members attain their goals for business performance and growth.

As you continue to fill in the gaps on labor, soon you will see a dedicated website and job portal that will help you connect with potential employees. We’ve also been busy curating the Employer Toolkit to make your quest easier.

COMING SOON: WHAT’S INSIDE

Our Employer Toolkit is designed to bring you the insight and tools you need to connect with potential staff members and create employee-centric experiences that lead to loyalty and career longevity.

Inside, you’ll find:

• Big picture resources like business insights, legislative happenings, industry snapshots, hospitality trends, and social media best practices.

• Sector-specific resources like relevant job titles and actionfocused job descriptions.

We’ll also provide resources focused on retaining your employees, such as training tips, case studies, and management continuing education ideas.

Think of the Employee Toolkit as your blueprint to staffing success for right now—and for the longer term.

WORK IN NORTH CAROLINA

Dynamic industry growth comes with challenges, but North Carolina is uniquely positioned to face these opportunities head on—and build upon the momentum we’ve so earnestly established.

Say Goodbye to Spreadsheet Woes

5 Ways Automating Your Beverage Program Monitoring Can Make You a Hero

As a hospitality business, you know beverage program compliance is key to maintaining the integrity of your business. But manually keeping track of adherence is a daunting task that can leave you feeling like you’re drowning in spreadsheets. What if there was a solution that could automate the process, saving you time and energy, and making you a hero to your customers and staff? »

Introducing Fintech’s beverage program management solution—the tool to help you become the hero your business needs. Here are five ways that automating your beverage program monitoring can benefit your business:

1. Make Informed Decisions Gain Insights into Compliance Rates

With automated compliance monitoring, you can gain insights into compliance rates across individual locations, regions, and programs. This makes it easy to identify areas that need improvement, so you can take action to ensure consistency and adherence to your beverage program. No more guessing or relying on incomplete data—you’ll have all the information you need to make informed decisions and be a hero to your customers, suppliers, and staff.

For example, one of Fintech’s customers, a large hotel chain, used the solution to identify a compliance issue with a specific brand of beer at one of their locations. By ensuring locations were compliant with the specific brand of beer, they were able to improve customer satisfaction and develop customer loyalty.

2. Strengthen Relationships with Suppliers Negotiate Better Deals

By using spend and case equivalence information, you can negotiate better deals and strengthen relationships with your suppliers and marketing agencies. With Fintech’s solution, you’ll know exactly how much you’re spending with each supplier and how many cases you’re purchasing, giving you leverage to negotiate favorable terms. This not only saves you money but also makes you a hero to your finance department.

For example, one of Fintech’s customers, a large restaurant chain, used the solution to negotiate a better deal with its beer supplier, resulting in savings of over $50,000 per year.

3. Create a Consistent Customer Experience Improve Brand Equity and Customer Loyalty

By correcting behaviors and optimizing programs, you can create a consistent customer experience across all of your locations, improving brand equity and customer loyalty. Fintech’s solution helps you identify areas where your locations are falling short, so you can take action to correct them. This ensures that no matter which location someone visits, they’ll receive the same high-quality experience, making you a hero to your customers.

For example, one of Fintech’s customers, a large convenience store chain, used the solution to improve their compliance with their beverage program, resulting in a 10% increase in customer satisfaction scores.

4. Stay Ahead of the Competition React to Purchase Trends Faster

You’ll be equipped with all the tools for effective beverage program monitoring, spot issues and trends quickly, take action on these trends, and optimize your program for even greater success. This means you can react to market trends and changes faster than your competitors, giving you a significant advantage in the marketplace. By staying ahead of the competition, you’ll be a hero to your business and stakeholders.

For example, one of Fintech’s customers, a large hotel chain, used the solution to identify a trend toward craft beers at their locations. By incorporating more craft beers into their beverage program, they were able to stay ahead of the competition and improve customer satisfaction.

5. Save Time and Redirect Team Efforts to Other Tasks Automate Your Process

Automate the process and eliminate the need for manual tasks like data collection and analysis. This saves valuable time and energy and reduces the need for staff to focus on mundane tasks. With Fintech’s solution, you can get more done in less time and focus on other important aspects of your business. By freeing up time and resources, you can be a hero to your team and the company’s bottom line.

Overall, automating your beverage program monitoring is essential to success in this competitive industry and will make you the hero of your business. Streamline your beverage program, save time and energy, and have all the data you need to make informed decisions. To learn more about Fintech’s beverage program management solution, click here.

NCRLA FIGHTS FOR YOU IN DC

NCRLA recently headed to DC, where they met with lawmakers on Capitol Hill to build relationships and create positive change for North Carolina's hospitality industry.

HOTELS ON THE HILL

In May, NCRLA President & CEO Lynn Minges and NCRLA VP of Government Affairs Isabel Villa-Garcia joined 250 hoteliers from across the country at Hotels on the Hill, hosted by the American Hotel & Lodging Association (AHLA). The North Carolina delegation met with members of Congress, including Sen. Ted Budd, Rep. Dan Bishop, and Sen. Thom Tillis to discuss various policy priorities—particularly the workforce crisis faced by the hospitality industry. NCRLA’s Lynn Minges also participated in a panel discussion focused on workforce challenges and policy initiatives to address them.

RESTAURANTS ACT

The NCRLA Government Affairs Team also attended the National Restaurant Association’s Public Affairs Conference in June. This is the industry’s largest grassroots advocacy event in Washington, DC. In addition to meeting with lawmakers on Capitol Hill, the delegation heard from top political speakers, including Republican strategist Karl Rove and Robert Gibbs, a former advisor to President Obama. They gave attendees an unparalleled, bipartisan perspective on today’s political landscape and its impact on restaurant operators.

Alongside other industry advocates, NCRLA leveraged these opportunities to network with hoteliers and restaurateurs nationwide and engage with members of Congress, advocating for North Carolina’s hospitality industry.

Harnessing the Power of AI to Help Hospitality Businesses

In an era when technology is revolutionizing various sectors, the hospitality industry is embracing artificial intelligence (AI) to enhance customer experiences, streamline operations, and drive business growth. The integration of AI technology in restaurants, hotels, and other establishments has the potential to help hospitality businesses deliver even better service while improving the bottom line.

Understanding AI and Large Language Models

AI refers to computer systems or machines that mimic human intelligence and perform tasks that typically require human cognitive abilities. These systems can process vast amounts of data, learn from it, and make decisions or generate responses based on that knowledge. AI technologies, such as machine

learning, natural language processing, and neural networks, enable systems to improve performance over time through data analysis.

One specific type of AI that has gained significant attention is large language models (LLMs). LLMs are sophisticated algorithms trained on extensive datasets to understand and generate human-like text. They excel at tasks like language translation, content generation, and text-based conversations. For example, OpenAI's ChatGPT is a popular LLM that can engage in interactive and context-based conversations.

AI Revolutionizing Customer Engagement

AI-powered chatbots are transforming the way hotels and restaurants interact with their customers. Companies like SOCi are using AI and machine learning to automate marketing

tasks, including responding to customer reviews and managing local listings. With the help of OpenAI's ChatGPT, chatbots can instantly respond to customer queries and provide human-like interactions, ensuring prompt and efficient customer service.

In addition, AI is making it easier for customers to discover and connect with local businesses. Platforms like Yelp are leveraging AI and large language models to surface smarter suggestions and insights based on user search intent. By using LLMs, Yelp can quickly analyze vast amounts of review data and provide relevant information, helping users make informed decisions about where to dine or stay.

Automation and Efficiency

AI-driven automation is revolutionizing operations across the hospitality industry. McDonald's, for instance, introduced its first fully automated restaurant, allowing customers to access their meals without any human interaction. Similarly, Wendy’s is testing the incorporation of AI-powered chatbots for drive-thru orders to improve customer service and address labor shortages. These advancements not only provide a faster and frictionless experience, but they also free up human resources to focus on more complex tasks.

Hotels around the world are using AI to automate booking, contactless check-in, and other repetitive tasks. AI is helping lodging establishments provide room service, offer recommendations, and answer guest questions. Guests can quickly and easily access a hotel’s AI-generated services 24/7 through texting. AI helps streamline housekeeping and maintenance, and improve demand forecasting and inventory management. Incorporating AI into operations frees up staff, allowing them to focus on providing personalized guest service.

It will always be important to strike a balance between the benefits of technology and the human touch that defines the hospitality experience. By embracing AI, the hospitality industry can unlock new opportunities and create a future where technology and human interaction coexist harmoniously to deliver exceptional service.

The Future of AI in Hospitality

Enhanced Visual Experiences

The hospitality industry relies heavily on visual appeal, particularly when it comes to showcasing food and facility amenities. AI is stepping in to enhance the visual experience for customers. Startups like Swipeby are using AI text-to-photo technology to generate custom images of menu items based on descriptions. This technology allows small restaurants, which may not have the resources for food photography, to showcase their dishes in a visually appealing way. Studies show that high-quality food photos can boost orders on delivery apps, further highlighting the potential impact of AI in driving revenue for businesses.

Event planning tools that incorporate AI are helping hotels and other event venues create 3D diagrams of event spaces, host virtual walkthroughs, and much more. AI also allows conference organizers to maximize their marketing efforts while streamlining production.

Artificial intelligence holds immense potential for the hospitality industry. As the technology continues to evolve, we can expect AI to play an increasingly prominent role in personalization, itinerary building, and optimizing operations. Travel agencies, airports, and hotels are already exploring the possibilities of AI to enhance the customer journey and provide real-time solutions. However, it’s important to strike a balance between the benefits of AI and the importance of human connection, ensuring that AI functions as a tool to augment human capabilities.

By leveraging AI-powered chatbots, visual technologies, automation, and more, businesses can enhance customer engagement, streamline operations, and improve overall efficiency. It will always be important to strike a balance between the benefits of technology and the human touch that defines the hospitality experience. By embracing AI, the hospitality industry can unlock new opportunities and create a future where technology and human interaction coexist harmoniously to deliver exceptional service.

NC ProStart Students Shine at National Competition in DC

Two North Carolina high schools made their mark at the prestigious 2023 National ProStart Invitational (NPSI) held in Washington, DC from May 2 to 4. After securing victories at the North Carolina ProStart Invitational (NCPI) in March, Independence High School and Asheville High School proudly represented our state at the highest level of competition. The culinary and management teams from both schools competed against 92 teams from 46 states, showcasing their talents before industry leaders and hoping to secure coveted scholarships from esteemed culinary and restaurant management programs.

"We are incredibly proud of our two exceptional teams from North Carolina who represented our state at this year's National ProStart Invitational,” NCRLA President & CEO Lynn Minges said. “These students worked incredibly hard to get here, and we are thrilled with their performance."

NPSI not only provides a platform for students to display their skills, but also awards generous educational scholarships to the top five teams in each category. With over $200,000 in scholarships awarded last year, the competition continues to support aspiring culinary and management professionals as they pursue their careers in the dynamic restaurant and foodservice industry. »

Thank You to Team NC Sponsors!

Special thanks to each sponsor who generously supported Team NC:

Presenting Sponsor: Golden Corral

Travel Sponsor: Employers

Uniform Sponsors: Pepsi Pinehurst Resort US Coast Guard

NCPI Continues a Tradition of Excellence

The accomplishments of Independence High School and Asheville High School's ProStart teams showcase the exceptional talent fostered by North Carolina's ProStart education program and underscore the state's commitment to cultivating the next generation of culinary and hospitality leaders.

Organized by the NCRLA Education Foundation, NCPI is a renowned two-year curriculum that equips high school students with comprehensive knowledge of the restaurant and foodservice industry.

Learn more about the NC ProStart program.

"ProStart students are learning transferable skills that they can take anywhere once they complete the program."

—Lynn Minges NCRLA President , CE0

has helped restaurateurs secure and retain employees

“Teladoc has been nothing short of a game changer for our companies and our employees... The ability for a service industry employee to get health service that is adaptable to bar/restaurant hours by offering appointments on weekends or evenings is so helpful and basically unavailable in any other healthcare environment.

We have several employees taking advantage of regular mental health therapy AT NO COST TO THEM. The ease and accessibility of this service has improved employee’s lives and our work environment more than any other outside service. It has also been an enormously popular benefit when mentioned to applicants—we believe has helped us secure and retain employees.”

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a demo of the

Hurricane Season Is Here

NCRLA Has Emergency Preparedness Resources Available

Dealing with hurricanes has become part of the summer and fall norm in North Carolina. Even though hurricane season officially lasts only six months, disasters can happen anytime. Two unexpected events from last year, including a mass power outage in Moore County and a widespread water shortage in Asheville, highlighted the importance of having an emergency plan in place.

Preparing for a disaster involves understanding and awareness of hazards that exist and having a plan of action to use before, during, and after the emergency. There are four phases of disaster management: mitigation, preparedness, response, and recovery. Mitigation is any action that reduces the likelihood of a disaster or reduces the impact the emergency will have. Preparedness is any plan or preparation made to help in response operations. Response is any action that is taken to reduce damage and save lives and property immediately after a disaster. Recovery is the action taken to return to normal operation following a disaster.

NCRLA Emergency Preparedness Resources

NCRLA has collected disaster resources and emergency planning tools all in one place on our website. These resources cover all four phases of disaster management and provide tools to assist hospitality businesses during a variety of emergencies or natural disasters.

Preparing for a disaster involves understanding and awareness of hazards that exist and having a plan of action to use before, during, and after the emergency. NCRLA has collected disaster resources and emergency planning tools all in one place on our website.

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

Member Moments

Proudly Recognizing North Carolina’s Hospitality Leaders

REMEMBERING INDUSTRY LEGENDS

The hospitality industry has lost a few legends recently.

Floye Dombalis, the matriarch of Raleigh’s oldest restaurant Mecca and longtime NCRLA member, died at the age of 96 in April. For nearly 50 years, Dombalis ran Mecca with her husband John, becoming the face of the Raleigh dining landmark.

James Holcomb, the Director of Restaurants at the Washington Duke Inn & Golf Club, also passed away in April. He was awarded NCRLA’s Restaurant Manager of the Year at the 2022 Stars of the Industry gala for his selfless service to others.

And Chef Walter Royal, the esteemed executive chef at the renowned Angus Barn for 26 years, died in May. He worked at several of North Carolina’s finest restaurants including the Fearrington House near Pittsboro and the Magnolia Grill in Durham. It was his high profile at the Angus Barn that led to an appearance on the Food Network’s “Iron Chef” in 2006. Royal not only won the competition that year, but he also posted the highest score ever for the first three seasons.

All three of these legends blazed a trail for us to follow. They will be greatly missed by so very many. May they all rest in peace.

CHEETIE KUMAR AND PAUL SILER UNVEIL NEW RESTAURANT AJJA

After the closure of their acclaimed restaurant Garland in downtown Raleigh eight months ago, Cheetie Kumar and Paul Siler have unveiled their latest culinary venture, Ajja. Opened in late May, Ajja is a neighborhood eatery specializing in Mediterranean, Middle Eastern, and Southwest Asian flavors. Kumar, a James Beard nominated chef and a member of the NCRLA Board of Directors, shared her excitement about the new concept, describing it as a combination of a garden party and a proper restaurant with multiple engaging spaces.

GOLDEN CORRAL DEBUTS FAST-CASUAL SPINOFF HOMEWARD KITCHEN

After decades as a buffet staple, Golden Corral is entering the fast-casual segment. The new concept, called Homeward Kitchen, will debut in Southern Pines later this year. The new store is designed with a small dining room and dine-in, takeout, and drivethru channels. Golden Corral CEO Lance Trenary said Homeward Kitchen will cater to new customers and expand its existing guest base. “We have a 100-year plan at Golden Corral, and since we just celebrated our 50th anniversary in business, we are only at halftime,” he said in a statement.

THE BLOOD CONNECTION AND CAROLINA ALE HOUSE UNITE FOR COMMUNITY BLOOD DRIVES

HOSPITALITY LEADERS FEATURED ON BUSINESS NC POWER 100 LIST

Business North Carolina’s annual snapshot of the state’s most influential private sector leaders includes many of the best and brightest in the hospitality industry. The annual recognition was compiled from individual nominations, talking with many sources, undertaking considerable research, and combing through years of coverage in the business community. NCRLA commends all the leaders featured in this issue for their unwavering dedication and remarkable achievements in shaping North Carolina's hospitality landscape.

In a remarkable display of collaboration, The Blood Connection and Carolina Ale House have come together to organize a series of blood drives across 15 locations in the Carolinas and Georgia. By combining the resources and dedication of both organizations, this partnership aims to make a significant impact in saving lives through blood donation. Carolina Ale House, known for its commitment to community support, finds this alliance to be a perfect fit with their mission of nourishing people. Together, they serve as an inspiring example of how a regional restaurant and a local nonprofit can unite for the greater good, making a positive and life-changing difference in people's lives.

Floye Dombalis James Holcomb Walter Royal

À La Carte

NC Visitor Spending Soars 15% in 2022

North Carolina's tourism industry reached new heights in 2022, generating a record-breaking $33.3 billion in visitor spending, surpassing pre-pandemic levels. This marked a 15.2% increase over 2021 expenditures and a 14% rise from the previous record set in 2019. The state witnessed a resurgence in tourism-supported jobs, with a 9.8% growth to 216,900 positions, reversing the 2020 employment loss. Tourism payroll also rose by 13.5% to $8.7 billion, while state and local governments enjoyed nearly $2.5 billion in tax revenues due to visitor spending. These findings are from a research study commissioned by Visit North Carolina and conducted by the US Travel Association.

Offer Your Staff FREE Training and Certifications

One of the greatest challenges facing the hospitality industry today is workforce shortages. Rebuilding our workforce is the key. To help connect hospitality businesses with potential employees, the NCRLA Foundation has contracted with the NC Department of Commerce to administer a $1.1 million hospitality workforce training program. The program provides FREE training courses, certifications, and educational resources to help attract, expand, and retain the talent needed to fuel North Carolina restaurants, hotels, and other hospitality-related businesses. Visit NCRLA. training for more information.

EMPLOYERS Insurance Offers 5% Credit to NCRLA Members

EMPLOYERS Insurance continues to serve North Carolina’s restaurant and lodging community, providing workers’ compensation insurance and services to NCRLA members through their network of independent agents. EMPLOYERS is offering a 5% credit to all eligible NCRLA members along with low premiums and affordable payment plans. Visit Employers. com/NCRLA for more information.

Study Confirms Music’s Positive Impact on Local Eating and Drinking Establishments

A recent BMI and NRG study affirms the influential role of music in local dining and drinking establishments. The findings reveal that venues featuring live music not only attract more customers but also boost their food and beverage spending. Over 61% of patrons choose venues based on the music, and 79% are inclined to stay longer when good music is playing. Music also shapes brand identity, with 82% associating the type of music with the establishment and 73% linking it to quality offerings. Foster loyalty with music, as 79% extend their stay and 58% make additional purchases to savor the melodies. This study emphasizes music's significant impact on creating memorable experiences and driving customer loyalty for local establishments.

A sampler of hospitality news stories

THE ECOLAB SCIENCE CERTIFIED™ PROGRAM

What is the Ecolab Science Certified™ program?

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

Health and safety remains important to restaurant guests

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

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

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

Learn more at Ecolab.com/ScienceCertified or Scan Here

4 STEPS TO DRIVING CONSUMER CONFIDENCE

CREATE CLEAN

Through science-based products, programs and procedures

CHECK CLEAN

Through annual audits to support compliance, health and safety

SEE CLEAN

Through on-site signage and digital media

BELIEVE CLEAN

Through a national consumer awareness and education media campaign

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