At Your Service, Spring, 2016

at your

Official Magazine of North Carolina Restaurant and Lodging Association

NCRLA • 222 North Person Street, Suite 210 • Raleigh, NC 27601

PRSRT STD US Postage PAID Raleigh, NC Permit No. 750

Service

MARCH 2016 Issue, Vol. 5, Issue 1 www.ncrla.org

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Taste of North Carolina The Stars of the Industry Shine at NCRLA’s Annual Gala Challenges of Going Green Why Government Affairs Matter to Your Business

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table of contents in every issue

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Letter from the Chair and the President NCRLA Chair Lance Trenary and President & CEO Lynn Minges Calendar of Events Network with North Carolina’s hospitality industry leaders at one of NCRLA’s upcoming events Welcome New Members NCRLA welcomes several new members from across North Carolina

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Benefits of Membership NCRLA offers new, exciting benefits for members

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A la Carte A sampler of hospitality-related news stories

NCRLA Executive Board of Directors

Lance Trenary, Chair Golden Corral Corporate

Michael Martino, Chair Elect Sheraton Imperial Hotel & Convention Center Billy Sewell, Treasurer NRA Representative Platinum Corral, LLC Vinay Patel, Secretary SREE Hotels, LLC Joel Griffin AH&LA & Travel & Tourism Board Liaison Griffin Stafford Hospitality Randy Kolls, Immediate Past Chair Washington Duke Inn & Golf Club Lynn D. Minges President and CEO NCRLA Frank Gray General Counsel and Lobbyist Jordan Price Wall Gray Jones & Carlton, PLLC Directors Kyle Agha The Last Resort Scott Brewton Pinehurst Resort & Spa

features

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Taste of North Carolina The Stars of the Industry shine at NCRLA’s annual gala

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Movers and Shakers Marty Kotis’ star is on the rise

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Secrets of Success William Castaneda’s future is golden

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Advocacy Why government affairs matter and how you can get involved

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Music Licensing Here are 3 things you need to know

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Keep It Green Foodservice establishments face unique challenges when going green

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Social Media Take advantage of owned, paid and earned content

Kelvin Ford Prospect Foods, LLC Phil Friedman Salsarita’s Fresh Cantina Gary Froeba The Omni Grove Park Inn Bill Gant Concord Hospitality Enterprises Company Peter Grills Charlotte Area Chapter Representative The Ballantyne Hotel & Lodge Alan Hilton S & D Coffee, Inc. Christina Larson Darden Restaurants Scott Maitland Top of the Hill Restaurant, Brewery & Distillery Amber Moshakos LM Restaurants Robert M. O’Halloran East Carolina University Nishith “Nish” Patel Beacon IMG, Inc. Tom Sasser Harper’s Restaurant Steve Thanhauser Angus Barn, Ltd. Charles Thompson The Inn on Biltmore Estate Sterling F. Webster IV Hilton Garden Inn OBX & Ramada Plaza OBX Crissy Wright Charlotte Marriott City Center Pratik Bhakta (Ex-officio /AAHOA rep.)

PMHB LLC

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letter from the chair and CEO Looking ahead to a spectacular 2016 The North Carolina hospitality industry is strong and growing, but our continued success relies heavily on the actions of policymakers in Raleigh and Washington. In 2016, NCRLA’s legislative agenda focuses on educating elected officials at all levels about the strength of our industry and urging them to support legislation that will allow us to continue to grow and thrive.

As the N.C. General Assembly convenes on April 25, our legislative priorities for 2016 include fighting occupancy tax bills that don’t comply with adopted guidelines, fighting new or expanded meals taxes, continuing to make sure short term online rentals operate on a level playing field with our industry, opposing legislation that places unnecessary regulations on businesses and hinders job creation, and advancing legislation clarifying that franchisors are not responsible or liable for the employment practices of franchisees.

At the federal level, we work hand in hand with the National Restaurant Association and the American Hotel and Lodging Association on a broad platform of issues relating to healthcare, labor, and regulatory compliance.

How can you get involved?

Restaurant and Lodging Action Summits in Washington D.C.: NCRLA will coordinate and lead meetings with members of our North Carolina Congressional delegation in Washington, D.C., during the National Restaurant Association’s Public Affairs Conference on April 12 and 13, and the AH&LA/AAHOA Legislative Action Summit on May 17 and 18. We encourage you to be a part of our delegation. Hearing firsthand from North Carolina hospitality business owners and operators is the most compelling narrative we can offer to help share our industry’s message from Main Street to Capitol Hill.

Legislative Day Briefing and Rally in Raleigh: Join NCRLA for the 2016 Rally in Raleigh, May 11 at our new headquarters at 222 N. Person St., Raleigh. Together, the full force of our industry will gather to learn more about public policy issues affecting your business. And, we’ll enjoy good food and fun as we network with legislators at the Rally in Raleigh reception that evening.

NCRLA PAC: Contribute to the NCRLA Political Action Committee. This committee supports candidates for elected office who have consistently stood up for the hospitality industry.

With the election year looming, the stakes are high and we aim to help elect officials who understand what it takes to run a restaurant or lodging business today and are committed to stand by us to protect and advance our interests.

At every level of government, your voice matters and we need you engaged. Together, we become a powerful force as we: u u u u

Advocate on issues impacting your bottom line Learn about the latest legislative issues affecting our industry Network with colleagues and industry leaders Share your passion for our industry

Lance Trenary

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At Your Service Volume 5, Issue 1 An official publication of the N.C. Restaurant & Lodging Association© OUR STAFF President & CEO Lynn D. Minges Chief Operating Officer/ Health and Safety Regulations/ N.C. Hospitality Education Foundation Alyssa Barkley, IOM Director of Government Affairs/ Staff Attorney Steve Mange Director of Events and Sponsorship Development Liz Dobbins-Smith Marketing & Communications Manager Karen A. Mann Membership Coordinator Kristin Worrell Executive Assistant/ NCRLA Board Liaison Lori Jones General Counsel & Lobbyist Frank Gray Printer Chamblee Graphics, Inc. Graphics and Design Paige Happel Friddle Creative Concepts & Solutions, (336) 908-0966 or paige-ccs@triad.rr.com BUSINESS OFFICE 222 North Person Street, Suite 210 Raleigh, N.C. 27601 Phone: (919) 844-0098 Website: www.ncrla.org For advertising and sponsorship inquiries, contact Marketing & Communications Manager Karen A. Mann at kmann@ncrla.org, (919) 747-2205.

Lynn D. Minges

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For a complete listing of ServSafe Manager classes near you visit www.ncrla.org/servsafe

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Taste of North Carolina

The Stars of the Industry Shine at NCRLA’s Annual Gala North Carolina’s hospitality industry honored its best and brightest Jan. 25 at the Taste of North Carolina gala and Stars of the Industry Awards at the Washington Duke Inn & Golf Club in Durham.

It was a special evening during which we honored old friends, celebrated our colleagues, and sampled the best North Carolina delicacies and beverages. As always, Taste of North Carolina would not have been possible without our generous sponsors: US Foods, Sysco, Freshpoint, Glavé & Holmes, Pate Dawson, Piedmont Natural Gas and Shelton Vineyards.

Hospitality Champion of the Year: Representative Jason Saine, NC District 97, with Brad Hurley

Lifetime Achievement Award: Ken Conrad, owner, Libby Hill Seafood, Greensboro (Posthumous)

“NCRLA proudly honors our faithful members and their top-notch associates, who tirelessly serve North Carolina residents and visitors year in and year out,” said Lynn Minges, president and CEO, NCRLA. “Our Stars of the Industry Award winners contribute to the success and vibrant growth of the North Carolina hospitality industry, and we are excited to pay tribute to their dedication and hard work.”

The 2016 NCRLA Stars of the Industry Award recipients include:

Lodging Employee of the Year (Manager): Michael Rayfield, executive banquet chef, The Ballantyne Hotel & Lodge, Charlotte 8

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Restaurateur of the Year: Marty Kotis, president & CEO, Kick Ass Concepts, Greensboro

Hospitality Supplier of the Year: Danny Dorsett, sales consultant, Alsco, Raleigh

The Griff & June Glover Award for Distinguished Service: Ed Tubel, owner, Sonny’s BBQ, Charlotte

Lodging Operator of the Year: Jeremy Miller, general manager, Hilton Garden Inn Outer Banks/Kitty Hawk, Outer Banks

Lodging Employee of the Year (Front-Line): Alberta Travis, front desk supervisor, Pinehurst Resort, Pinehurst

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NCRLA Honors Longtime Champion Ken Conrad In December of 2015, the NCRLA family, and the North Carolina hospitality industry, lost one of our greatest champions: Ken Conrad of Libby Hill Seafood. Ken was a longtime member of our organization, serving as both chair of NCRLA and 2014 chair of the National Restaurant Association. He lobbied on behalf of small businesses on local, state and federal issues and testified before Congress on food safety issues. A large part of his legacy will be his deep commitment to those less fortunate in the Triad community. He was widely known for Thanksgiving meals that he helped organize for those who had no other place to go on the holiday.

In honor of Ken’s lifelong commitment to the restaurant industry and to the Triad community, NCRLA has instituted two new awards. The NCRLA Lifetime Achievement Award was given to Ken posthumously and accepted by his family at the 2016 Stars of the Industry Awards.

This award will be given when appropriate to a member who has achieved significant success in the North Carolina hospitality industry.

Restaurant Employee of the Year (Manager): William Castaneda, operating partner, Golden Corral, Raleigh

Lee Conrad accepts the Lifetime Achievement Award on behalf of her late husband, Ken Conrad of Libby Hill Seafood.

Restaurant Employee of the Year (Front-Line): Mitzi Moreno, bartender, Hilton Garden Inn Ayrsley, Charlotte

Lee Conrad and the Conrad family.

Starting in 2017, NCRLA will award the Ken Conrad Award for Service to the Community to honor members who make significant charitable impacts within their communities, using Ken’s work in the Triad area as an example of the caliber of service we seek to honor.

Rep. Jason Saine accepts his award for Hospitality Champion of the Year.

2015 Board Chair Randy Kolls welcomes guests to the Washington Duke Inn & Golf Club.

(continued on page 10)

Guests sample the wares at Taste of North Carolina.

For more information about the NCRLA 2016 Taste of North Carolina and Stars of the Industry Awards, visit www.ncrla.org/taste.

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Taste of North Carolina (continued from page 9)

Mike Martino of the Sheraton Imperial Hotel & Convention Center chats with Van Eure of The Angus Barn.

Shelton Vineyards was the premium wine sponsor and offered tastings.

The mini pecan pies were very popular.

Chef Jason Cunningham’s shrimp and grits “martini” was the hit of the evening.

(Left-right) Rep. Jason Saine chats with Billy Sewell, president & CEO of Platinum Corral; Lance Trenary, president & CEO of Golden Corral, and Ted Fowler, former president & CEO of Golden Corral.

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NCRLA President & CEO Lynn Minges chats with Board Member Alan Hilton of S&D Coffee.

Fullsteam brought several beer selections

Alberta Travis of Pinehurst Resort accepts her award for Lodging Employee of the Year – Front Line.

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movers & shakers

Marty Kotis’ Star is on the Rise NCRLA’s 2016 Restaurateur of the Year

Marty Kotis of Kick Ass Concepts and Kotis Holdings was named NCRLA’s 2016 Restaurateur of the Year during the Stars of the Industry award ceremony, Jan. 25, at the Washington Duke Inn & Golf Club. He currently serves on the board of Restaurant and Real Estate Connection (RARE) and the UNC Board of Governors.

Kotis has spent more than 25 years developing and investing in restaurants and commercial properties.

Since 1957, the Kotis family has developed more than 240 restaurants in the Carolinas. Kotis has worked with several restaurant companies and start-ups. One of his first projects was working with Noble’s Restaurant Group. He worked with Noble’s on the development of one of their key restaurants.

Kotis has helped over one hundred restaurants open in the state.

In 2009, Kotis purchased the Darryl’s restaurant chain from Houlihans and launched Kick Ass Concepts. He spent a year re-concepting and redeveloping the location and brand. He then invested two years building the management team and infrastructure of the division. In 2014, The Marshall Free House was opened under Kick Ass Concepts as well – a UK Gastropub featuring a themed atmosphere and cuisine. Not very long after The Marshall, Kotis launched The Pig Pounder Brewery – a name adopted from a Darryl’s beer served back in the 80’s. In 2015 he launched Burger Warfare, a gourmet burger bar. Future restaurant

Restaurateur of the Year Marty Kotis of Kick Ass concepts (center) with Lynn Minges of NCRLA, and 2016 Board Chair Lance Trenary of Golden Corral.

concepts in the works include Vineyard Grille – an authentic Argentinian steakhouse – and various food truck concepts.

A native of Greensboro, Kotis graduated with a Bachelor of Science in Business Administration degree from The University of North Carolina at Chapel Hill and a Master of Science in Business Administration degree from The University of North Carolina at Greensboro. He has earned various professional real estate designations including MCRS.h, CPM, RPA, CCIM, SCSM, SCMD, SCLS, REDC, REDFC, CRB and CFM. He has also served as the President of The Council of International Restaurant Real Estate Brokers (Now known as RARE – Restaurant and Real Estate Connection). z

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Secrets of Success

William Castaneda’s Future is Golden NCRLA’s 2016 Restaurant Employee of the Year – Management

Originally from El Salvador, William Castaneda moved to the US at 16 when his mother decided he should live with his uncle in Durham. At the time he did not even know the language or the culture. However he did know how to work, and his diligence and dedication paid off.

In 2004, Castaneda joined Golden Corral as a dishwasher, and quickly advanced through every skill position in the restaurant. In 2008 he entered the management training program, and was promoted to General Manager just two and a half years later. He earned a position in the Top Ten, which meant he was operating one of the Top Ten percent of restaurants in the company. Castaneda’s future plans include turning his dream of restaurant ownership into a reality as he franchises his restaurant through the Operating Partner program.

He was named Restaurant Employee of the Year – Management at the Stars of the Industry award ceremony, Jan. 25 at the Washington Duke Inn & Golf Club.

Castaneda is the epitome of the incredible opportunities that exist in the restaurant industry.

William Castaneda of Golden Corral accepts his award for Restaurant Employee of the Year – Management.

His career story embodies every aspect of the American Dream. He never expected anything to be given to him, but he seized every opportunity presented and built a career that truly has traveled from the “dish room to the board room.” Every step of the way, his hard work ethic, commitment to excellence and ever-present love for good food and good people are always on display. z

NCLRA Answer Team Do you have questions about legal and regulatory issues that impact your business?

NCRLA can help. Membership grants you three hours of legal assistance from our staff attorney, Steve Mange, as well as help from our on-staff health and safety regulations expert, Alyssa Barkley. Contact Steve at smange@ncrla.org or Alyssa at abarkley@ncrla.org.

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ADVOCACY

By Steven Mange

Why Government Affairs Matter And How You Can Get Involved make your voice heard and make a difference

Politics gets a bad rap these days, but it’s more important than ever to pay close attention to what lawmakers are up to.

That’s because what happens at City Hall and in Raleigh and Washington can dramatically affect you and the way you run your business – as Affordable Care Act burdens, new overtime rules, and changes to the “joint employer” rules show us all too clearly.

Don’t let other people decide how to run your business. Take advantage of these opportunities to make your voice heard and make a difference in Raleigh and Washington: u

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NRA Public Affairs Conference in Washington on April 12-13; NCRLA/AAHOA State Legislative Briefing on May 11; NCRLA Rally in Raleigh on May 11; AH&LA/AAHOA Legislative Action Summit in Washington on May 17-18.

“These events offer unparalleled opportunities to speak directly to the people who make laws and rules that impact your business,” said NCRLA Board Chair Lance Trenary, president & CEO of Golden Corral.

Having an industry that stands together and speaks with one voice helps lawmakers grasp what it takes to run restaurants and hotels. And it makes them appreciate the economic impact and political muscle of North Carolina’s hospitality industry – more than 20,000 businesses that employ 11 percent of the state’s workforce and generate more than $20.2 billion in annual sales. Lawmakers will not understand the way our industry serves people, creates opportunities, advances careers, and plays a vital role in the well-being of communities from the mountains to the coast – unless we tell them.

“I strongly encourage each and every one of my colleagues in the hospitality industry to join forces in Raleigh and Washington and swell the number of voices to record levels. Even if you are not comfortable speaking much, just being a part of these gatherings makes a strong statement to our elected officials,” said Trenary.

Randy Kolls, General Manager of the Washington Duke Inn & Golf Club and NCRLA’s immediate past chair, agrees. “These events are a great way for restaurateurs and hoteliers to connect with their elected representatives and share real-life examples of how policies made in Raleigh and Washington impact the way we run our businesses day in and day out,” Kolls said.

Here’s how you can get involved:

Senator Thom Tillis meets members of NCRLA & AAHOA at the 2015 Legislative Action Summit.

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NRA Public Affairs Conference Registration for this annual National Restaurant Association event includes two receptions, a gala awards dinner, a full day of Capitol Hill lobbying visits, issue briefings, and speeches by leading

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lawmakers and journalists. Plus, NCRLA will host an event with key members of our Congressional delegation. u u u

When? April 12-13, 2016 Where? Washington, DC Learn more & register: www.restaurant.org/ paconference

NCRLA/AAHOA State Legislative Briefing NCRLA will once again join forces with the Asian American Hotel Owners Association for our State Legislative Briefing in Raleigh, including an overview and analysis of key legislative issues and insights from state legislative leaders.

When? May 11, 2016 Where? Raleigh, NC Learn more & register: www.ncrla.org/events

Pictured from left to right: Lynn Minges (NCRLA), Scott Maitland (Top of the Hill Restaurant, Brewery & Distillery), Billy Sewell (Platinum Corral), Governor Pat McCrory, Jim Beley (Umstead Hotel & Spa), Randy Kolls (Washington Duke Inn & Golf Club), and Ian Sauer (Summit Hospitality Group).

NCRLA Rally in Raleigh Mix and mingle with political and industry leaders as you enjoy beer, wine, and succulent specialties.

This is one event you won’t want to miss!

to your senators and representatives on issues impacting your bottom line and share your passion for our industry.

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When? May 11, 2016 Where? Raleigh, NC Learn more & register: www.ncrla.org/events

AH&LA/AAHOA Legislative Action Summit This event, sponsored by the American Hotel & Lodging Association and Asian American Hotel Owners Association is the most important public policy conference in the lodging industry. Advocate

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When? May 17-18, 2016 Where? Washington, DC Learn more & register: www.ahla.com/las

To learn more about these events and other ways you can make your voice heard, contact NCRLA Director of Government Affairs Steve Mange at smange@ncrla.org or 919-861-0942. z

NCRLA: Tenacious advocates for your business Your investment in NCRLA membership helps to underwrite our work on your behalf. Here

• • • • • • •

are a few reasons to join.

Increase business opportunities and relationships Enjoy buying advantages and discounts from top companies Achieve greater credibility Be protected by powerful advocacy that defends issues that directly impact your business Be the first to learn about policies that affect you Enhance your skills and knowledge through members-only educational seminars Gain access to expert advisors who will answer your specific industry questions

For more information about how membership in NCRLA can enhance your business’ bottom line, go to www.ncrla.org/join or contact Membership Coordinator Kristin Worrell at 919-277-8581 or kworrell@ncrla.org.

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Music Licensing

By Libby Lussenhop

Three Things to Know About Music Licensing in the Restaurant Industry understanding the need for a music license

You might have the speaker system, the music streaming service, and the auxiliary equipment to play songs in your restaurant, but are you missing one crucial element?

Music licensing can’t be seen, heard, or locked away in a back office filing cabinet, but if you’re playing music in your bar or restaurant, it should be a part of your daily operations.

For restaurants, music can be your customer’s first impression of your establishment. Your service and products are important, of course, but music can support and shape your business by setting an atmosphere and a pace of life.

Jessica Frost is senior director of industry relations for Broadcast Music Incorporated (BMI). She works on sales and customer relations with a focus on business relations, which means she works with many restaurant associations to make sure their members understand the need for a music license.

According to Frost, there are three key things to keep in mind about restaurants, the music industry, and the value of a songwriter’s craft.

1. No matter how accessible music is these days, you still have to have a license if you plan to play music publicly.

A lot has changed about music in the electronic age, you can listen to anything for free on the web, and you can copy entire music albums from one device to another, but one thing remains the same. The one consistent trend in music is that the creators of music deserve to be compensated for their work.

This applies to bars and restaurants, as well as television, radio stations and more. BMI is an

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American performing rights organization, or a PRO. They represent songwriters, composers, and music publishers to make sure they are paid for their work whenever their music is played or performed in a public place.

“The BMI approach is that we spend a lot of time educating the business owners about the value of music,” Jessica Frost explains. “If we encounter a business that isn’t licensed, we work hard to explain the need for a music license and why songwriters need to get paid. We help them through the process of getting licensed.”

While BMI’s approach is “education first,” a failure to obtain a license could end up in court.

“The majority of business owners do the right thing and secure a license,” Frost comments, “but a small percentage end up on the legal route.” It’s important to understand that litigation is costly for the business in question, so it’s best to obtain a license and play music the right way.

2. It’s not just about the legal risk that a restaurant assumes if it’s not licensed; songwriters simply deserve to be paid for their work.

The professionals at performing rights organizations don’t want to take anybody to court; they are in the business of protecting songwriters because they believe in the value of their work and want their music to be publicly performed.

“I was raised with a deep appreciation for the craft of songwriting,” Frost explains. “Songwriters are the ‘unsung heroes.’ They might be behind the scenes, but without them, the brilliant, award-winning artists we know and love would have nothing to sing in the first place.”

A songwriter’s creative work is protected through royalties that come from establishments that play those works either as live performances or recorded versions. “Anytime a song is played publicly; the

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songwriter is owed a performance rights royalty.

At BMI, 85 cents of every dollar goes back to the songwriter,” Frost specifies. “We represent the interest of our songwriters, composers, and music publishers and make every effort to ensure they receive payment for their creative work.”

3. It’s easy to obtain and maintain a music license.

BMI is an example of a performing rights organization that makes it especially easy to obtain a license to play a wide variety of music. They represent more than 700,000 songwriters, which means they protect more than 10.5 million musical works. The exciting fact is that a license gives any restaurant owner or operator the right to play all the songs in BMI’s catalog.

BMI is also associated with NCRLA, and they offer up to a 20 percent discount to NCRLA’s restaurant members. As an owner of a bar or restaurant, you would first go to www.bmi.com/ede. On this page, you can find applications for licenses, a place to pay invoices and ways to contact BMI for additional help.

Here is a quick look at the costs associated with a blanket license: u

The minimum fee paid is $363 per year;

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The average cost of a license is $800 per year;

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The license provides flexibility in that you can change your music license up to four times a year

establishment and the frequency of the music performed The process is simple, and the results are incomparable: you pay songwriters for their honest work, and you no longer risk legal repercussions (as you would if you were not licensed).

The takeaway is to get a music license and support the songwriters whose work is featured at your restaurant.

A restaurant is a business, yes, but operating a restaurant is also a craft. Artistry and creativity play a huge role in feeding your customers – and artistry and creativity are key components of songwriting as well. As Frost puts it, “I wouldn’t walk into a restaurant, order, eat a meal, and then get up and leave without paying.” The songwriter probably won’t be seated at one of your tables every time their song is played in the restaurant, they probably won’t be there to hold you accountable for what you owe them, but they deserve to be paid for their artistry.

Songwriters spend time, energy, and money honing their craft – just like you and your fellow restaurateurs. You’ve painstakingly shaped every component of your business; songwriters make that same effort. They support your business by helping you set an atmosphere and tone for your restaurant; return the favor by getting a license and paying them for their hard work. z

The annual fee is based on the size of your

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Keep it Green

Foodservice Establishments Face Unique Challenges When Going Green improved performance of green cleaning products and reduced costs

From incorporating more ecofriendly products to implementing recycling and/or composting programs into their daily operations and lifestyles, people are adopting practices that minimize their impact on the environment.

For hospitality businesses, reducing their impact on the environment is a hot topic, too. According to the most recent What’s Hot Chef Survey, created and administered annually by the National Restaurant Association, three of the top 10 menu trends were environmentally related. They were: u u u

Locally sourced meats and seafood Locally grown produce Environmental sustainability

Making business practices more environmentally stable is complex and can seem daunting at first. But restaurateurs and foodservice operators who have implemented some of those practices have seen improvements in their bottom lines, strengthened their relationships with staff (particularly among millennials), and demonstrated to customers and community members that their businesses are committed to improving the environment.

Many simply do not know where to start, but there are plenty of easy-to-implement solutions available to business owners who want to pursue a more sustainable future.

When it comes to transforming your establishment into an energy-efficient operation, think big, but start small. Turn off the lights when leaving a room. Power down computers at night and shut down kitchen appliances immediately after you are finished with them. Those practices require absolutely no monetary investment on your behalf,

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but will help reduce your operation’s energy usage and energy bill.

Scraping dishes, scrubbing cookware, and soaking pots and pans are all easy ways to optimize your establishment’s dishwashing procedure while making a considerable impact upon your water bill. Your restaurant can also become more sustainable by implementing other water conservation initiatives, such as repairing leaky fixtures.

Donating surplus food is also a great way to cut down on waste management expenses and bolster community relations efforts. Build lasting relationships with the members of your community by contacting a local food bank, hunger-relief agency or organization, such as the Food Donation Connection – www.foodtodonate.com – and finding out how your restaurant can help those in need. The more food your establishment donates, the less waste your establishment ultimately produces.

The money saved investing in more advanced sustainability initiatives will not only pay for itself, but also likely will earn your establishment money in the long run.

“Those who have implemented

these practices have improved in their bottom lines, strengthened their relationships with staff, and demonstrated that their businesses are committed to improving the environment. ”

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Your operation can advance its efforts by investing in energy-efficient appliances or even remodeling to becoming a more sustainable operation from the ground up. If your operation does wish to pursue more advanced sustainability efforts, assistance is often available through state programs such as the ECU Center for Sustainability (http://www.ecu.edu/cs-cet/sustainability/).

These initiatives could provide useful information, energy audits, or even funding to businesses that take active steps to pursue a more sustainable future.

program is an online resource designed by the restaurant industry for the restaurant industry. It helps restaurants to reduce energy, waste, and water – driving down costs and leaving a lighter footprint on our environment.

Also available to foodservice operations is the National Restaurant Association’s Conserve Sustainability Education ProgramSM. This educational

To find out more about how Conserve can benefit your foodservice operation, visit Restaurant.org/Conserve. z

Participating restaurants gain access to Conserve’s easy-to-use checklist, which features more than 95 industry-tried best practices and 64 educational how-to videos, as well as money-saving techniques and a variety of other resources.

3 Tips to Choose the Right Energy-Efficient Equipment For You Save money in the long run by investing in energyefficient appliances and equipment. While they might cost more at the start, they can help you achieve your sustainability goals, says Richard Young, education director, Food Service Technology Center.

“Efficiency is saving you money,” he said. “It impacts sustainability. Sustainability is money. The market wants it, and it’s the right thing to do. … It’s good business.”

Here are some tips for choosing energy-efficient equipment: Do the math. How much will a $700 standard fryer cost you in electricity? A $1,400 energy-efficient fryer could save $600 a year in utility costs, Young says.

That means you break even in just over a year.

Bonus: The more expensive fryer operates better, which extends the life of the oil, providing additional savings. Add in rebates from your utility company for the more efficient fryer, and the appliance quickly pays for itself, Young says. That makes your investment “worth every penny in the long run.”

Go high-tech. At last year’s NRA Show, Young and restaurant designer Tarah Schroeder explained how to create a modern, sustainable kitchen. Their advice: Adopt induction cooking, efficient fryers and griddles, and variable-speed hoods that adjust to the level of heat on the stoves and ovens underneath them.

“Foodservice is very energy-intensive,” Young says.

“Purchasing and using sustainable equipment is the best thing you can do to create a sustainable kitchen.”

Set clear goals and reevaluate to stay on track. As a principal with Denver-based Ricca Newmark Design, Schroeder helped design a café for the Environmental Science and Forestry School at the State University of New York in Syracuse.

The school’s goal was to reduce waste, and energy efficiency was critical to that goal, she says.

With Schroeder’s help, the school selected Energy Star-rated equipment, variable-speed hoods, and parallel refrigeration, which uses a single compression to power different refrigerators.

Yet the kitchen’s energy output remained high despite the new equipment. Ultimately, Schroeder recommended replacing a char broiler with a griddle after meeting with the chef to discuss his menu plans.

The ROI: The school reduced the energy use for the cook line and the exhaust hood. “Eliminating a char broiler is not always going to be the best strategy for every project, but here it was the right thing to do.”

Visit the NRA’s Conserve website at conserve.restaurant.org for more ideas. z

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upcoming events and webinars Network with North Carolina’s hospitality industry leaders at one of NCRLA’s upcoming events Throughout the year, NCRLA hosts several events that are open to members and the hospitality industry.

We also provide event information for the National Restaurant Association and the American Hotel and Lodging Association. Learn more about these events at www.ncrla.org/events.

April 11 Charlotte Chapter Golf Tournament 7:30 a.m.: Registration 9 a.m.: Shotgun Start The Ballantyne Golf Club, 10000 Ballantyne Commons Parkway, Charlotte All proceeds will benefit the N.C. Hospitality Education Foundation April 12 & 13 NRA Public Affairs Conference Washington D.C. NCRLA will go to Capitol Hill to talk about top public policy issues that affect restaurants. We aim to help elected officials understand what it takes to run a restaurant business today. The agenda will include the National Restaurant Association Educational Foundation’s Gala Awards Dinner, which honors winners of the 2016 Faces of Diversity and Restaurant Neighbor awards. Contact Lexa Lemieux at LLemieux@restaurant.org.

April 29-May 1 National ProStart Invitational Gaylord Texan Resort & Convention Center, Dallas, Texas The National ProStart Invitational is the country’s premier secondary school competition focused on restaurant management and culinary arts. Annually, more than 350 student competitors put their skills to the test in front of industry leaders, NRAEF Trustees, state restaurant associations, and family and friends all with hopes of earning a coveted scholarship from one of the nation’s premier culinary and restaurant management programs.

May 11 3-5 p.m.: Legislative Day Briefing NCRLA Offices, 222 N. Person St., Raleigh Legislative workshop on issues that affect your business

May 11 5:30-7:30 p.m.: Rally in Raleigh Legislative Reception NCRLA Offices, 222 N. Person St., Raleigh NCRLA’s annual legislative reception May 17 & 18 AH&LA/AAHOA Legislative Action Summit Washington, D.C NCRLA will work with AH&LA & AAHOA on issues that impact your bottom line and your business. Contact Lauren Pravlik at lpravlik@ahla.com.

May 21-24 NRA Show McCormick Place, Chicago NRA Show has a little something for everyone: Fascinating new products, compelling education sessions, the coolest new tech, and, of course, exciting hands-on cooking demos and all your favorite chefs.

Register at http://show.restaurant.org/ June 1 Summer Board Meeting NCRLA Offices, 222 N. Person St., Raleigh June 20 Future of Hospitality Golf Classic 8:30 a.m.: Registration 10 a.m.: Shotgun start Prestonwood Country Club, 300 Prestonwood Parkway, Cary All proceeds will benefit the N.C. Hospitality Education Foundation.

Aug. 29 & 30 N.C. Restaurant & Lodging Expo Raleigh Convention Center, 500 S. Salisbury St., Raleigh The North Carolina Restaurant & Lodging Expo is the only event in North Carolina to bring together all sectors of the restaurant, foodservice, lodging and hospitality industry under one roof. The latest products, services, and technologies will be showcased for the industry, along with a comprehensive and leading-edge program of education that will provide restaurants and lodging establishments from North Carolina and surrounding areas with the best tools to grow and improve their business. Learn more at www.ncrl-expo.com (continued on page 22)

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new members NCRLA welcomes new members Go to www.ncrla.org/membership to learn more about NCRLA and to download a membership app.

Allied Altus UC Booking.com Gordon Food Service GRN, LLC, Hatteras Hospitality Insurance Group North State Journal PathoSans Paycom Young Moore and Henderson, P.A. Lodging Aloft Asheville Downtown Hotel Aloft Durham Downtown Ambica LLC dba Holiday Inn Asheville Biltmore West Beaufort House Inn Best Western Asheville – Tunnel Road Holiday Inn Express & Suites – Asheville Outlet Center Quality Inn Black Mountain Rodeway Inn & Suites – Asheville Outlet Center Rodeway Inn Asheville

Restaurant Aviator Brewing Company, Fuquay-Varina Bar 119, Chapel Hill Buddha’Licious, Corolla Captain George’s Seafood Restaurant, Kill Devil Hills Coastal Provisions Oyster Bar & Wine Bar Café, Southern Shores Famous Toastery, Davidson Gonza Tacos y Tequila - Aloft Hotel, Raleigh Havana Deluxe, Raleigh High Cotton Barbeque Hog Heaven Bar-B-Q, Kitty Hawk Lucia Bar Italiano, Durham McDonald’s Corporation - Global Government & Public Affairs Metropolis, Corolla Mosaic Wine Lounge, Raleigh Mountain Deli, Hendersonville Noir Bar, Cary Ocean Boulevard Bistro & Martini Bar, Kill Devil Hills Sassool, Cary z

Thank You to Our Corporate Partners

Corporate sponsors support the endeavors of NCRLA in a variety of ways. From sponsorships to funding events, advertising and more, NCRLA thanks those who help make the association strong.

Titanium

PLATINUM

GOLD

SILVER

View our corporate partnership opportunities at www.ncrla.org/sponsorships.

For more information on how you or your organization can become a corporate partner of NCRLA, including the Hospitality Education Foundation and the NCRLA Political Action Committee, call Liz Dobbins-Smith at 919-277-8585.

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Benefits of Membership

NCRLA Offers New Ways for Members to Save exclusive savings for ncrla memebers

NCRLA is excited to offer the following new cost-savings benefits to our members.

Class Action Capital Class Action Capital is already successfully working with a large number of restaurants and hotels across the country helping to recover substantial refunds on their behalf from three recent class action settlements totaling approximately $6 billion. We are excited to now offer their value add services to our members.

Learn more at www.classactioncapital.com/ncrla.

Lobby Lights NCRLA’s lodging members can participate in a dynamic, regularly updating survey tool that helps hotel managers better understand how their hotel compares to other hotels in their geographic area with wage and benefits survey data.

Call 866-845-8600 or visit www.lobbylights.com.

Liquor Liability Insurance Whether you’re a bar, restaurant or club, selling and serving alcohol is your business.

Hospitality Insurance Group

offers commercial property, general liability, liquor liability, assault and battery, and excess liability insurance coverage to businesses that service or sell liquor. NCRLA members receive an exclusive 20 percent discount. Call 877-366-1140 or visit www.hmic.com.

UnitedHealthcare Longtime NCRLA partner UnitedHealthcare has created a new discount program for self-funded medical products for NCRLA members. Effective immediately, new UnitedHealthcare employer groups with 100+ eligible employees are entitled to a discount up to 5% on administrative fees for selffunded medical products. Visit www.ncrla.org/united.

This discounted solution joins UHC’s suite of solutions for NCRLA members including: u

u

u

u

5 percent discount on manual medical rates for fully insured groups with 51 – eligible employees 5 percent discount on all specialty lines (dental, vision, life, disability) for all group sizes Special considerations to help with low participation in newly eligible NCRLA employee populations Latino Health Solutions z

(Events continued from page 20) Aug. 29 6-9 p.m.: N.C. Restaurant & Lodging Expo Dinner Location TBD Oct. 24 5:30-9 p.m.: Manteo to Murphy PAC Fundraiser The Angus Barn, 9401 Glenwood Ave., Raleigh Annual PAC event to benefit the National Restaurant

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Association and N.C. Restaurant & Lodging Association political action committees. Chefs from across North Carolina will create their signature dishes for sampling. There will also be live and silent auctions, with proceeds benefiting advocacy efforts from both the NRA and NCRLA. z

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a la carte A sampler of hospitality-related news stories

NCRLA meets with Congressman Rouzer Congressman David Rouzer joined NCRLA members Feb. 15 in Wilmington to discuss a wide range of federal issues impacting the hospitality industry. The restaurant and hotel owners in attendance asked Rouzer to continue fighting against overreach by the Obama Administration on overtime pay Congressman Rouzer with Hunter & for managers, the joint employer Laura Tiblier of Ceviche’s Restaurant doctrine, and other labor and employment issues. They also asked him to continue pressing for changes to the Affordable Care Act that will make it more workable for restaurants and lodging establishments, such as amending the law to define “full time” as 40 (rather than 30) hours per week and to reduce unnecessary paperwork burdens. The event took place at Hops Supply Company in Wilmington, owned by long-time NCRLA member LM Restaurants.

In attendance were Mary Baggett (Blockade Runner Resort), Hugh Caison (Cason Enterprises / McDonald’s), Tim Goss (Firehouse Subs), Dan Kovacic (Summit Hospitality), Chris Moutos (LM Restaurants), Hunter & Laura Tiblier (Ceviche’s Restaurant), and Ray Worrell (Slice of Life Pizzerias) – along with Congressman Rouzer, his Deputy District Director Chance Lambeth, and NCRLA Director of Government Affairs Steve Mange. Congressman Rouzer represents North Carolina’s Seventh Congressional District, which stretches from the Wilmington area all the way to the southeast suburbs of Raleigh. z

EEOC Wants W-2, Hours Data From Employers The federal government on Jan. 29 announced its intent to gather additional pay information from larger employers, forcing all businesses with over 100 workers to provide detailed information about their pay practices in an effort to address gender discrimination. If the president’s plan moves forward as expected, employers will be subject to a heightened pay transparency standard by the end of this calendar year.

This Alert answers the most commonly asked questions about this developing story.

What Has Been Proposed?

The Obama Administration has proposed executive action through the Equal Employment Opportunity Commission (EEOC) to require certain businesses to provide detailed information about how much each of their employees is earning.

Affected employers must break down pay information by gender, as well as race and ethnicity, after the law goes into effect in order to make it very easy to identify pay gaps.

Who Will Be Impacted?

This executive action will apply to all businesses that employ 100 or more workers. According to the White House, the proposal would cover more than 63 million Americans.

Around the table, left-right: Ray Worrell, Slice of Life Pizzerias; Tim Goss, Firehouse Subs; Congressman David Rouzer; Hunter and Laura Tiblier, Ceviche’s Restaurant; Hugh Caison, Caison Enterprises (McDonald’s); Chris Moutos, LM Restaurants; Dan Kovacic, Summit Hospitality Group; Mary Baggett, Blockade Runner Resort; Chance Lambeth, Office of Congressman Rouzer 24

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How Will Employers Report The Information?

Currently all employers with 100 or more workers already complete the EEO1 form on an annual basis, providing demographic information to the government about race, gender, and ethnicity. Once the new revisions take effect, the EEO-1 form will also require that salary and pay information be included. Read more at www.ncrla.org/eeoc. z

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NRA acquires National Registry of Food Safety Professionals On Feb. 10, the National Restaurant Association announced that it had acquired the National Registry of Food Safety Professionals (NRFSP), a U.S.-based certification body. NRFSP focuses on providing certificates for individuals seeking credentials in a variety of food safety disciplines.

Founded in 1997 as a food manager certification program by leading food industry experts, NRFSP was developed with the goal of being curriculum independent, industry independent and focused on providing an application oriented examination with questions representing real life experiences.

NRFSP’s programs have expanded over the years since their original Food Safety Manager program to include the Food Safety Manager Certification (domestic and international), HACCP Manager Certification and Food Handler Training Certificate - accredited by the American National Standards Institute (ANSI).

The NRA’s will continue to administer the ServSafe program, the industry standard in food safety training. To learn more about these training and certification programs, visit ServSafe.com and NRFSP.com. z

Draft Lodging Rules filed Over the past several years, the N.C. Department of Health and Human Services/Food and Lodging Program has worked with key regulatory and industry members to update the Lodging Sanitation Rules for North Carolina. The biggest change is the Lodging Rules now incorporate the Bed and Breakfast Homes and Inns Rules. These rules will be repealed. NCRLA invites all lodging members to be a part of the public comment period. Please review the rules at www.ncrla.org/ lodgingrules (Lodging Rules start on page 90).

Thank you to several NCRLA lodging members for participating with us in the rules writing process including Ian Sauer of Summit Hospitality Group, Pratik Bhakta of AAHOA representative, and multiple representatives of the N.C. Bed and Breakfasts and Inns Association.

Please submit any comments or questions to Alyssa Barkley, abarkley@ncrla.org or 919-844-7883 by April 15, 2016. After this public comment period, the rules will go through several steps of reviews and authorizations before becoming effective on July 1, 2016. NCRLA will be at the table for every step of the formal review process. z

Facts on the Zika virus With the World Health Organization announcing this week that the Zika virus is a public health emergency, NCRLA is sharing the most updated facts and resources with you to inform both your employees and your guests.

Hospitality businesses already follow strict guidelines and protocols designed to help prevent the spread of diseases from the flu to less common illnesses. NCRLA and our national partners will continue to monitor the latest developments tied to this virus issued by government and health officials.

In these kinds of evolving cases, it is imperative that we stay informed, be vigilant, and adhere to official guidelines. To that end, we encourage our guests to heed the Centers for Disease Control (CDC) guidelines and recommendations for travelers, particularly those who are traveling internationally.

Learn more at www.ncrla.org/zika or www.cdc.gov/zika. z

Law Protects Restaurants that Want to Donate Food USA Today recently reported that many restaurateurs are under the mistaken impression that they can’t donate surplus food, and they focused on a group of restaurants in Asheville. In fact, the Bill Emerson Good Samaritan Food Donation Act protects restaurants and other good faith donors from criminal and civil liability if the food later causes harm to the recipient. The law doesn’t cover gross negligence and intentional misconduct. Learn more at www.ncrla.org/samaritan. z

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Social Media Content

By Brandon Bryce

Taking Advantage of Owned, Paid and Earned Content examine which method will be most effective to reach your audience

If you look across communications channels, there are three categories of content to consider: owned, paid and earned.

Specifically, it’s important to consider this from a social media perspective. When crafting a message for social media, make sure to examine which will be most effective in reaching your target audience. Wondering the difference between the three? It’s relatively easy to remember and will change the way you think about social content for your restaurant or hotel.

Owned Social media content that is original and created entirely by you, is owned.

A simple photo, caption, link or video is owned media and considered the core of social content. Make owned media creative, engaging and powerful! One great example would be a video from a grand opening celebration or a photo of a new menu item. Owned media is widely important because without owned media, you would not be able to have paid or earned content.

Paid Have you put any money behind your content? Paid content is becoming more and more important when it comes to sticking out among the masses on social media. Social media platforms are constantly updating and improving their advertising capabilities, favoring those who chose to advertise. From boosting posts on Twitter to creating ads on Facebook, social media advertising comes in a lot of different forms.

Determine what works best for your business; it’s truly worth the investment and time. By putting money behind your social posts, you ensure that niche audiences can be targeted and your social content can be seen by thousands more people.

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Earned When creating your owned and paid content, the end goal should always be turning it into earned content. The interactions from your audience, such as liking, sharing and commenting, are the most important content your business can generate, but also the most difficult. It’s called earned content because you have to work for it! Each share, like or comment is an endorsement from your customers that everyone else on social media can see. You might think that your product or service is the best thing since sliced bread, but to a prospective customer, what their best friend or co-worker thinks is much more important. At the end of the day, earned content is what’s going to help you reach your goals, whether that be an increase in sales, followers or brand awareness.

Ultimately, hoteliers and restaurateurs should strive for a combination of owned, paid and earned content. A holistic strategy integrating all three types of social media will have better results than using any one of them alone. How much of each type of content varies between businesses, but it is well worth your time and money to try different combinations and research what is best for your social media platforms.

Start off by creating your own engaging content with owned media; then back up your work with money to extend the content’s reach; and finally, earn the trust and favor of your audience so they can become advocates for your brand. z Brandon Bryce is the president and CEO at Largemouth Communications. For more information about PR, social and digital media best practices, visit www.largemouthpr.com.

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