At Your Service, Spring 2015

at your

Official Magazine of North Carolina Restaurant and Lodging Association

Service Taste of North Carolina

The Stars of the Industry Shine at NCRLA’s Annual Gala

Employee Tattoos and Piercings Why You Should Hire a ProStart Student MARCH 2015 Issue, Vol. 4, Issue 1 www.ncrla.org

table of contents in every issue

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Letter from the Chair and the President NCRLA Chair Randy Kolls and President & CEO Lynn Minges

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Welcome New Members NCRLA welcomes several new members from across North Carolina

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A la Carte A sampler of hospitality-related news stories

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Upcoming Events Network with North Carolina’s hospitality industry leaders at one of NCRLA’s upcoming events

features

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

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Benefits of Membership in NCRLA NCRLA offers access to cost-saving programs

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Legislative Priorities Some of the issues NCRLA will tackle in 2015

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ProStart News Hiring ProStart students comes with several compelling advantages

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Employee Tattoos and Piercings When it comes to body modifications, how much is too much?

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Health Safety News Why proper hand washing is a vital food safety step

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Keep it Green The many benefits of green cleaning

NCRLA Executive Board of Directors Randy Kolls, Chair Washington Duke Inn & Golf Club

Jimmy Sizemore, Chair-Elect Sizemore Investments, Inc. Lance Trenary, Treasurer Golden Corral Corporate Michael Martino, Secretary Sheraton Imperial Hotel & Convention Center Joel Griffin, Immediate Past Chair Griffin Stafford Hospitality Vinay Patel Travel & Tourism Board Representative AH&LA Representative SREE Hotels, LLC Billy Sewell NRA Representative Platinum Corral, LLC Lynn D. Minges President and CEO NCRLA Frank Gray General Counsel and Lobbyist Jordan Price Wall Gray Jones & Carlton, PLLC Directors Kyle Agha New Town Bistro & Wine Bar Ed Book Charlotte Marriott City Center Scott Brewton Pinehurst Resort & Spa 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 Brad Hurley 42nd Street Oyster Bar & Seafood Grill Christina Larson Darden Restaurants Randy Laster Pepsi Bottling Venture Scott Maitland Top of the Hill Restaurant, Brewery & Distillery Amber Moshakos LM Restaurants

On the cover: Lodging Employee of the Year (Management) Kathryn Leonard of Griffin Stafford Hospitality and Lodging Operator of the Year Randy Kolls of The Washington Duke Inn & Golf Club

Robert M. O’Halloran East Carolina University R. Doyle Parrish Summit Hospitality Group, Ltd. 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

letter from the chair and CEO Looking ahead to a spectacular 2015 At the beginning of the year, NCRLA honored our Stars of the Hospitality Industry during our annual Taste of North Carolina Gala at the Raleigh Marriott City Center. This event is an incredibly special one. Not only do we honor the best and brightest in our industry, we have an opportunity to gather with friends, sample the finest North Carolina foods and network with potential new partners. Starting the year on an upbeat note sets the tone for the entire year. It also helps us gather the tremendous momentum we are going to need to accomplish some very lofty goals.

This year is a long session for the General Assembly, and we are there every day fighting for the interests of your business. On March 4 we held our first ever Legislative Day, a public policy event and luncheon in Raleigh where House Speaker Tim Moore and Senator Rick Gunn detailed what is going on in the General Assembly as it relates to the hospitality industry.

In June we will hold two golf tournaments (one in Cary and one in Charlotte) to benefit the work of the N.C. Hospitality Education Foundation. NC HEF supports our high school ProStart program and provides grants and scholarships to hospitality educators and students, bolstering our industry’s workforce and shaping the leaders of the future. And in September we will hold our inaugural N.C. Restaurant & Lodging Expo, an annual trade show with a comprehensive educational program and live demonstrations from renowned chefs. Our members have been asking for such a show for years, and we are excited to finally bring it to fruition.

Finally, in October The Angus Barn and Golden Corral will once again sponsor the annual Manteo to Murphy PAC event, benefitting the National Restaurant Association’s Restaurant PAC and the NCRLA PAC. This event has consistently helped North Carolina raise more funds for the Restaurant PAC than any other state. We’re counting on you to help continue the tradition.

This is an exciting time of opportunity and growth for NCRLA. Throughout the year, we will be reaching out to our membership across the state to keep you apprised of events in Raleigh and Washington, and to ask for your support for our endeavors. With your help, we can continue our mission to protect and promote North Carolina’s $19.4 billion hospitality industry.

Randy Kolls

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Lynn D. Minges

At Your Service Volume 4, 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 Education Programs Manager Ranita Bullock Executive Assistant/NCRLA Board Liaison Lori Jones General Counsel & Lobbyist Frank Gray Membership Development – Charlotte and Western North Carolina Susan Freshcorn Membership Development – Charlotte Ben Kovolsky Printer Chamblee Graphics, Inc. Graphics and Design Paige Happel Friddle Creative Concepts & Solutions, (336) 908-0966 or paige-ccs@triad.rr.com BUSINESS OFFICE 6036 Six Forks Road Raleigh, N.C. 27609 Phone: (919) 844-0098 Toll free: (800) 582-8750 Fax: (919) 844-0190 For advertising and sponsorship inquiries, contact Marketing & Communications Manager Karen A. Mann at kmann@ncrla.org, (919) 747-2205 or (800) 582-8750

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 Feb. 2 at the Taste of North Carolina gala and Stars of the Industry Awards at the Raleigh Marriott City Center.

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: Duke Energy, Heartland Payment Systems, Southern Wine & Spirits, US Foods, Ecolab, FHM Insurance Company, Largemouth Communications, the N.C. Department of Agriculture, IFHPerformance Foods, Pepsi Bottling Ventures, S&D Coffee, Sysco, Freshpoint and Piedmont Natural Gas. Beverage partners were Carolina Brewery, Carolina Distillery, Covington Vodka, Fullsteam Brewery, Mother Earth Brewing, The N.C. Craft Brewers Guild, The N.C. Wine & Grape Council, Pig Pounder Brewery, Southern Wine & Spirits and Top of the Hill Distillery. z

The Stars of the Industry awards

Restaurant Employee of the Year (FrontLine) Johnnie Blango thanks his family

(above) North Carolina products during the gala (right) Restaurateur of the Year Chris Foote of Longhorn Steakhouse in Salisbury Sen. Harry Brown with NCRLA President & CEO Lynn Minges and Platinum Corral President & CEO Billy Sewell

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(left) Lodging Employee of the Year (Front-Line) Carla Elliott and Lodging Operator of the Year Randy Kolls, both of The Washington Duke Inn & Golf Club

Frank Gray, attorney and lobbyist with Jordan Price Wall Gray Jones, accepts the Griff & June Glover Award for Distinguished Service as Joel Griffin of Griffin Stafford Hospitality looks on.

(right) Hospitality Supplier of the Year Stephanie Shear of Pepsi Bottling Ventures with 2015 NCRLA Board Chair Randy Kolls of The Washington Duke Inn & Golf Club (left) Eric Nelson of Subway accepts an award of appreciation for his service to the NCRLA Board of Directors.

(right) Sterling Webster IV of Hilton Garden Inn Kitty Hawk accepts an award honoring his late father, Sterling Webster III, for service to the NCRLA Board of Directors.

NCRLA President & CEO Lynn Minges presents the Lodging Employee of the Year (Management) Award to Kathryn Leonard of Griffin Stafford Hospitality.

ProStart students gain valuable training while serving guests. (continued on page 21)

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new members NCRLA welcomes new members from across North Carolina Go to www.ncrla.org/membership to learn more about NCRLA and to download a membership application.

American Tobacco Campus Restaurants Basan Beacon IMG Buffalo Wild Wings - Morehead City Buffalo Wild Wings - New Bern Burger Warfare Cameron Bar & Grill CapVal American Business Appraisers, LLC Carrabbas Italian Grill-Apex Carrabbas Italian Grill-Cary Carrabbas Italian Grill-Concord Carrabbas Italian Grill-Durham Carrabbas Italian Grill-Fayetteville Carrabbas Italian Grill-Hendersonville Carrabbas Italian Grill-Winston-Salem Centerplate Comfort Suites - Salisbury NC Cuban Revolution Doubletree by Hilton Raleigh - Cary Dressler’s Restaurant - Birkdale Village Dressler’s Restaurant - Metropolitan Eschelon Experiences Faire Steak & Seafood Firebirds Wood Fired Grill - Charlotte NorthLake Firebirds Wood Fired Grill - Charlotte Southpark Firebirds Wood Fired Grill - Charlotte Stonecrest Firebirds Wood Fired Grill - Durham Firebirds Wood Fired Grill - Morrisville Firebirds Wood Fired Grill - Raleigh Firebirds wood Fired Grill - Winston-Salem Firebirds Restaurants - Corporate Hampton Inn & Suites - Burlington Hampton Inn & Suites - Pineville NC Hampton Inn Mebane Hilton Garden Inn Raleigh - Cary Homewood Suites - Davidson NC Hyatt Place Durham/Southpoint InnTender Jenick Professional Services, LLC dba Jersey Mike’s Subs

Jersey Mike’s Subs - Burlington Jersey Mike’s Subs - Mebane Littler Medina’s Village Bistro Mellow Mushroom - Durham Moe’s Southwest Grill - Durham Mura NC Beer Guide Nilfisk-Advance - Clarke Equipment Ogletree Deakins Only Burger Parks Hospitality Group Pig Pounder Brewery Reinhart Food Service S&A Communications Sizemore Investments, Inc. Swipely Southbend T. Mac Sports Grill - Cary The Art Institute of Raleigh-Durham The District at 410 Blackwell The Highway Diner The Oxford The Spirited Lawyer Tijuana Flats - Bradford Green Sq, Cary Tijuana Flats - Cary Tijuana Flats - Charlotte Dilworth Tijuana Flats - Corporate Tijuana Flats - Durham Tijuana Flats - Gastonia Tijuana Flats - Holly Springs Tijuana Flats - Parkside, Cary Tijuana Flats - Raleigh Tobacco Road Sports Cafe Tupelo Honey Cafe - Raleigh Valley Proteins Which Wich Williams Mullen Zinda z

NCRLA researches and identifies these and other benefit providers to ensure members receive quality services at reasonable prices. The following companies have developed special money-saving programs specifically for NCRLA members. For additional information on these and other member benefits, go to www.ncrla.org/membership.

Benefits of Membership in NCRLA NCRLA offers access to cost-saving programs

SERVSAFE TRAINING/ CERTIFICATION

CREDIT CARD AND PAYROLL PROCESSING

HEALTH INSURANCE PROGRAM

Ask your Heartland sales rep about the low, simplified pricing options for NCRLA members.

Need health insurance for your business?

Group health insurance plans at exclusive members-only discount rates. Ask your insurance broker for a quote from UnitedHealthcare.

www.HeartlandPaymentSystems.com

Ask your broker for a quote from United.

BMI MUSIC LICENSING DISCOUNT

STREAMLINED ALCOHOL PAYMENT

WORKFORCE RECRUITMENT SOLUTIONS

Stop paying full price for music licensing fees. NCRLA members save up to 20% on BMI music licensing fees.

Simplify payments, ensure compliance and track alcohol purchase data using this secure, hassle-free way to pay for alcohol deliveries electronically.

Exclusive NCRLA membership discount.

Find the right employees for your restaurant. NCRLA members receive a 25% discount on CareerBuilder postings.

www.bmi.com

http://go.fintech.net/NRA

www.restaurant.org/Restaurant-Careers/ Job-Board

SMITH TRAVEL RESEARCH REPORTS

EMAIL MARKETING SOLUTIONS

NATIONAL ASSOCIATION MEMBERSHIP

NCRLA members have access to monthly STR reports with the latest hotel performance data for North Carolina. Special discounts also are available on many STR products and services.

NCRLA members can send up to 500 FREE email messages a month! In addition, 10% member discount on list-based pricing plans with no set-up fees.

NCRLA restaurant members have access to the full range of membership benefits from the National Restaurant Association, while most lodging members are members of the American Hotel & Lodging Association.

Discounted ServSafe classes and training materials for food, alcohol and allergen safety. Comply with N.C. safety regulations while saving money.

www.ncrla.org/servsafe

www.str.com

www.fishbowl.com

www.restaurant.org and www.ahla.com.

Legislative Priorities Here are some of the issues NCRLA will tackle in 2015

The 2015 North Carolina legislative session has begun and NCRLA is already hard at work on behalf of its members.

For the most up-to-date information on what’s happening at the General Assembly, you can sign up to receive NCRLA’s weekly View from Jones Street (www.ncrla.org/jonesst). And, you can help play a vital role in influencing legislation by using NCRLA’s new member Action Center (www.ncrla. org/actioncenter), to help quickly and easily share your thoughts on key issues with state legislators and through letters to the editor. Working together, NCRLA members can help ensure the continued success and vitality of our hospitality industry.

Here are several issues we are focused on and engaged in this session: Level the Playing Field with Short-term Online Rentals Rapid growth of the short-term rental marketplace through websites like Airbnb, VRBO, HomeAway, and FlipKey has created challenges for the lodging industry and the regulatory system. NCRLA seeks a level playing field between traditional lodging establishments and short-term online rentals. This requires that short term rental hosts pay sales and occupancy taxes as required by law; protect guest health and safety; and publicly identify themselves through a central statewide registry (as NCRLA proposes) or through compliance with local registration, permitting, or licensing requirements.

Preserve School Calendar to Protect Summer Tourism NCRLA has long recognized the importance of summer tourism to the success of the hospitality and tourism industries, which generate millions of dollars per year in state and local taxes that support public schools and other critical government programs and services. When high school students work in these industries during the summer, they not only earn money to support themselves and

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their families; they gain valuable on-the-job skills that contribute to their future success.

NCRLA strongly supports current state law on public school calendars, which provides – with some exceptions and contingencies – that the start date of public schools may not be earlier than the Monday closest to August 26, and the end date must be no later than the Friday closest to June 11.

Invest in Tourism Promotion NCRLA supports an additional $5 million for state tourism marketing and promotion. Our state enjoys a more than 17-to-1 return on investment in tax dollars invested in paid media advertising for tourism promotion. North Carolina is the sixth most visited state in the country but ranks 27th in tourism promotion funding. Additional investment in marketing at the state level will help ensure continued visitation to our state and will help generate additional room nights, restaurant expenditures, and resulting tax revenues to state and local governments.

Allow Sunday Morning Alcohol Sales NCRLA supports Sunday morning alcohol sales. The inability to sell alcohol before noon on Sunday poses a challenge for the many restaurants, hotels, and resorts across the state that serve brunch on Sundays, as their brunch patrons increasingly request alcohol service.

The General Assembly has already made an exception to the rule by allowing Sunday morning alcohol sales at Panther Stadium in Charlotte on NFL game days.

NCRLA believes that establishments serving Sunday brunch should receive the same consideration.

Allowing these establishments to serve alcohol would not only bolster the state’s hospitality and tourism industries but would also generate additional sales and excise taxes for state and local governments.

Seek Flexibility in Other Alcoholic Beverage Controls NCRLA seeks flexibility on other alcoholic beverage control issues, including these: u

Distillery sales. NCRLA strongly supports Senate Bill 24, which would allow distilleries to sell

spirituous liquor in connection with distillery tours. u

u

Brewery/restaurant sales. NCRLA believes that breweries should be allowed to sell their beers at restaurants under common ownership.

Contract brewing. NCRLA supports a change in the law to let breweries have others brew their beer, as wineries are allowed to do under current law.

No New Meals Taxes NCRLA opposes any new meals tax. Meals taxes unfairly target customers at local restaurants and deli counters to fund projects or facilities that everyone in the community can use. When investment in local projects or facilities are necessary, everyone should pay their fair share through broad-based funding strategies such as sales taxes, property taxes, or a bond referendum.

NCRLA has been successful in opposing state legislation that would have authorized meals taxes.

Fortunately, no new meals tax has been authorized in the state for over 20 years. We will continue to fight this fight in 2015 and beyond.

Occupancy Taxes Must Follow The Guidelines NCRLA works to ensure that occupancy taxes comply with established guidelines: u

u

County occupancy tax rates cannot exceed 6 percent, and city occupancy taxes cannot exceed 6 percent when combined with the applicable county taxes.

Two-thirds of occupancy tax proceeds must be used to promote tourism while the other third may be used for tourism-related expenditures.

Extend the Jet Fuel Tax Exemption NCRLA supports extending a jet fuel sales tax exemption that is set to expire at the end of 2015.

Easy access to flights in and out of North Carolina attracts business and tourism to our state; and a successful American Airlines hub in Charlotte supports the hospitality and tourism industries statewide. z NCRLA Director of Government Affairs Steve Mange can be reached at 919-861-0942 or smange@ncrla. org. Learn more about NCRLA’s 2015 Legislative priorities at www.ncrla.org/ legislativepriorities.

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ProStart news

Why You Should Hire a ProStart Student For employers, hiring ProStart students comes with several compelling advantages.

ProStart equips students with the skills necessary to achieve long-term, rewarding careers in the restaurant industry. Here are a few ways ProStart students can complement your business.

ProStart Students are Interested and Engaged in the Business ProStart students come to work with an inherent interest in the restaurant industry. While most students take ProStart in high school because they are interested in cooking, many also have an interest in pursuing a career in foodservice.* Many students come to ProStart with goals of becoming chefs, only to discover a passion for business and restaurant management. While there are unlimited paths students can take with their restaurant career, they all begin with a common interest in the industry, either on the culinary or business side of the equation.

ProStart Students Understand the Industry ProStart students learn about the industry and operator expectations in the classroom. In fact, according to a recent survey,* both ProStart educators and students alike felt that ProStart gave students the most realistic preview of professional behavior and what to expect on the job from hours worked to job responsibilities.

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ProStart Students Are Skilled Through the Foundations of Culinary Arts and Restaurant Management curriculum, ProStart students gain an understanding of food and workplace safety, as well as kitchen skills, knowledge of foodservice and cooking techniques.

ProStart Students Have Critical Employability Skills A majority of students report that ProStart teaches them foundational work-readiness skills, including teamwork, professionalism, time management, workplace communication, and decision-making skills. These employability skills make ProStart students prime candidates for advancement.

ProStart Students are Experienced When hiring, ask a student if they have achieved or are working toward earning their ProStart National ProStart Certificate of Achievement. To earn this industry-recognized credential, students must pass two national exams, document 400 hours of work experience and demonstrate proficiency in 52 of 70 workplace competencies developed by industry. z *According to the National Restaurant Association Educational Foundation Spring 2014 Educator and Student Survey Report.

Go to www.ncrla.org/prostart to learn how your business can benefit from hiring ProStart students.

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HR news

By Megan Rowe, Managing Editor of Restaurant Hospitality

Taking a Stand on Employee Tattoos and Piercings how much is too much? The answer might surprise you

Your restaurant, your rules. You might not like tattoos and pierced body parts, and you can refuse to hire applicants based on your personal preference.

“In general, discrimination in employment decisions based on tattooing and body piercing is not illegal,” says Brian Elzweig, an assistant professor of business law at Texas A&M University-Corpus Christi. He and colleague Donna Peeples recently published a paper, “Tattoos and Piercings: Issues of Body Modification and the Workplace,” in the Society for Advancement of Management Journal.

There have been a number of prominent lawsuits over the right to tattoos or piercings. The most common claim, Elzweig says, is that the modification is protected under the First Amendment right to freedom of speech or expression. Court decisions have not recognized that right.

“So 99.9 percent of the time, if you don’t want to hire someone because their tattoos don’t go along with the image of your restaurant, that’s perfectly legal,” Elzweig says.

One notable exception to this general rule is when individuals claim their body modification is related to their membership in a protected class or religion.

“You have to reasonably accommodate religious beliefs in the workplace,” he says.

The costs of not doing so can be considerable. In 2005, a Red Robin worker sued the company for insisting he cover a tattoo on his wrist with long sleeves. He claimed covering the tattoo would be inconsistent with his religious beliefs. Supported by the Equal Employment Opportunity Commission, the worker received a $150,000 settlement from the chain.

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“That was an anomaly,” Elzweig notes. Generally employers who request that workers cover religious icons aren’t overstepping their authority because they are considered to be reasonably accommodating the religious belief. And employees generally accept these policies.

On the other hand, the popularity of in-your-face tattoos and piercings has watered down their impact so much that more guests don’t think twice about servers and cooks with them. Could it be time to rethink those policies?

Starbucks thinks so, based on a recent policy shift allowing tattoos and relaxing other former taboos, such as untucked shirts.

The change in attitude toward tattoos resulted from an employeegenerated petition that eventually attracted more than 25,000 signatures. Starbucks does restrict the types of tattoos considered acceptable – nothing on the face and throat, and no profanity, hateful comments or lewd jokes – and also permits team members a modest amount of piercings, even ear gauges.

In addition to keeping workers happy, a more relaxed policy toward body modification also eases the process of recruiting. “You have to weigh the fact that a lot more of your top talent will be tattooed and pierced than used to be the case,” Elzweig says.

Here are Elzweig and Peeples’recommendations for employers to develop policies and procedures governing body modifications: 1. Carefully review policies in light of Title VII of the Civil Rights Act of 1964, which makes it “unlawful employment practice for an employer…to discrimination against any individual…because of such individual’s race, religion, sex or national origin.”

While Title VII has no prohibition on company policies that dictate aspects of employee appearance, it’s important to understand its implications.

2. Conform to state and local laws, which are often more restrictive than federal laws.

3. Take seriously claims of religious and other forms of discrimination.

Ultimately, rules about body art also depend on the setting.

“At a pizza joint with a hip vibe it might be completely acceptable,” Elzweig says, “but in five-star dining it might be completely unacceptable.” z A version of this article originally ran in the Feb. 9 edition of Restaurant Hospitality.

Would you hesitate to hire workers with prominent tattoos or piercings? Go to www.ncrla.org/tattoo to share your thoughts.

4. Have legitimate business reasons for restrictions in the dress code.

5. Know your guest base. Some courts now demand data supporting claims that customers object to employees with tattoos or piercings.

6. Understand the implications of your dress code. A KKK symbol will clearly offend many, but do you know the latest trends in symbols, acronyms and what they mean? Also, avoid being overly restrictive; a blanket prohibition of permanent tattoos could impact an employee with permanent makeup, which is actually a tattoo.

7. Be fair and mentor employees. You might not discriminate against body modifications in hiring, but will you promote someone who is aggressively tattooed or pierced? Make that policy clear to any workers interested in advancement.

8. Know when to change your stance. Are you operating under outdated assumptions? Owners and managers might not be crazy about body modifications, but they may be overlooking otherwise highly qualified candidates because of that bias.

9. Make clear the repercussions of violating the dress code. Establish procedures and make sure they are consistently followed.

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Health Safety News

By Allan Phuntner, MA REHS

Proper Hand Washing: A Vital Food Safety Step HOW TO WASH AND WHEN TO WASH

“Wash Your Hands Before Returning to Work.” It’s a familiar sign seen by employees on a daily basis. However, do employees really wash their hands?

If they do wash their hands, is the washing being done properly? When and where do they wash their hands? Various studies indicate that proper hand washing doesn’t occur as regularly or as thoroughly as needed. Depending upon the type of food facility, 33 percent to 73 percent of the facilities were out of compliance with proper hand washing procedures.

The Retail Food Sector Controlling contamination on workers’ hands is one of the five important interventions cited by the US Food and Drug Administration Food Code to protect public health. To achieve this goal, the Food Code relates a specific hand washing procedure coupled to situations and locations where hand washing is to be performed. These include: u

u

When to Wash The Food Code states that employees are to wash their hands and exposed arms in these situations: u

u

u

u

u

u

u

u

Rinsing hands under clean, warm, running water.

Applying an amount of cleaning compound as recommended by the manufacturer.

u

u u

u

u

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Rubbing hands together vigorously for 10 to 15 seconds while ensuring that soil is removed from under the fingernails and from the surfaces of the hands and arms, including prosthetic devices.

Thoroughly rinsing hands under clean, running water.

Immediately following with a thorough drying using single-use disposable towels, a continuous towel system that supplies a new towel at each use, a heated air, hand drying device or a pressurized air blast.

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Immediately before working in food preparation where exposed food, clean equipment or utensils, or unwrapped single-service or single-use articles are present.

After touching bare human body parts other than clean hands or arms.

After using toilet facilities.

After caring for or handling any service or aquatic animals.

After coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking.

After handling soiled equipment or utensils.

During food preparation, to prevent crosscontamination when changing tasks.

When switching from working with raw food to ready-to-eat food.

Before donning gloves for working with food.

After any other activity that contaminates the hands.

Unfortunately, several challenges exist that may negatively impact hand washing activities.

Employees may be pressed for time, there may be inadequate facilities or supplies or management may not show support. Food safety training alone does not guarantee the needed level of proper hand washing. A study showed that appropriate hand washing was more likely to occur in restaurants where hand washing sinks were more numerous and the sinks were in the worker’s line of sight.

Required hand washing was less likely to occur when

employees were busy and when gloves were utilized.

Whatever the reason, without proper routine training, supervision and commitment, employees will not realize the importance of hand washing, and food contamination can easily be the result.

Employee training can be accomplished in-house by a knowledgeable staff employee who has been previously trained. Educational materials, including digital video recordings, can be obtained from federal food safety agencies, state or local health departments or from commercial sources. Additional visual training aids such as “Glitterbug,” “GermJuice” and “GloGerm” provide immediate stimulus by simulating the presence of contamination on hands and arms after their surfaces have been washed, as unclean areas will glow! If the employer does not desire or does not have the expertise to perform the needed training, there are entities that can provide assistance.

Proper hand washing is a critical but often overlooked intervention step in the prevention of foodborne illness. When the entire workforce is knowledgeable about and committed to proper hand washing, the entity, be it retail or wholesale, will avoid costly food safety problems.

Educating the consumer in the utilization of proper hand washing is a critical, but very difficult, goal to achieve. Perhaps the continuous promotion of food safety education in the schools will produce future generations that are more aware of simple but effective measures that can reduce illness. z A longer version of this story originally ran in the February/March edition of FoodSafety Magazine. See the original article at http://ow.ly/JwRJb For information on health requirements, inspections and training resources, contact Alyssa Barkley at abarkley@ncrla.org or 919-844-7883.

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.

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 919-834-0098.

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a la carte A sampler of hospitality-related news stories

NRA’s Restaurant Industry Forecast: Positive outlook for 2015

Charlotte’s King’s Kitchen receives NRAEF Restaurant Neighbor Award

The U.S. restaurant industry will reach some landmark numbers in 2015 – more than $709 billion in sales, 1 million locations, and 14 million employees.

Total restaurant-industry sales are expected to advance at a 3.8 percent rate this year, according to the National Restaurant Association’s 2015 Restaurant Industry Forecast.

The National Restaurant Association Educational Foundation on Feb.23 announced its 2015 Restaurant Neighbor award winners. The King’s Kitchen/Noble Food & Pursuits of Charlotte is one of the winners. The King’s Kitchen is a nonprofit restaurant that was founded in 2008; 100 percent of its proceeds used to feed the less fortunate in Charlotte. The kitchen also provides job training opportunities for homeless men and women.

At least once a week, the staff provides boxed lunches and distributes sandwiches to those living on the streets. Recipients of the 2015 Restaurant Neighbor Award receive a $5,000 contribution to continue supporting their charitable initiatives. The winners will be honored at a gala on April 14, 2015, during the National Restaurant Association’s Public Affairs Conference in Washington, D.C. z

That’s lower than the compound annual sales-growth rates the industry experienced prior to the recession, but a positive sign that the industry is in a better place now than six years ago, says Hudson Riehle, the NRA’s senior vice president of research.

“Population growth and Americans’ continued desire for convenience and dining out continue to fuel industry growth,” Riehle said.

Some components of the business climate remain a challenge, including regional variability in employment levels and disposable-income gains. “These still put a damper on the overall environment,” Riehle said.

Restaurants in North Carolina are expected to post sales of $15.9 billion in 2015, a 3.2 percent increase from 2014. z

Registration open for the June 1 Charlotte Golf Classic Registration is now open for the 24th Annual Charlotte Chapter Golf Classic on Monday, June 1, at Firethorne Country Club. Only 124 golfers will be able to tee off for a great cause, with all proceeds benefitting the N.C. Hospitality Education Foundation.

Registration will open at 7:30 a.m. with a shotgun start at 9 a.m. with Captain’s Choice format. All golfers will receive an extraordinary gift bag and will be treated to an amazing lineup of cuisine by NCRLA member restaurants that will be stationed throughout the course. Golfers will also have plenty of beverage choices throughout the day with beer sponsored by Tryon Distributing. The event will culminate at 2 p.m. with an awards presentation, silent auction/raffle and delicious lunch buffet sponsored by Harpers Restaurant Group.

Sponsorship opportunities are available and detailed on the registration website, ranging from $150 up to $2,500, with exceptional benefits to showcase your company! Join us on June 1 to support a great cause and enjoy a day of golfing with your hospitality industry colleagues! Contact Liz Dobbins-Smith (919-277-8585 / ldobbins@ncrla.org) with any questions about the tournament. z

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NCRLA Holds Successful Hospitality Industry Legislative Day North Carolina hospitality leaders convened in Raleigh March 4 for a Legislative luncheon, policy session and visits with key members of the General Assembly. New House Speaker Tim Moore and Sen. Rick Gunn (on behalf of Senate Pro Tem Phil Berger) addressed the group and gave an overview of what’s happening in the General Assembly. The evening concluded with the annual Rally in Raleigh Legislative reception at Big Ed’s City Market, which included dozens of Legislators from both parties. Legislative Day was a joint effort between NCRLA and the Asian American Hotel Owners Association. z

Left-right: NCRLA President & CEO Lynn Minges, Scott Maitland of TOPO, Billy Sewell of Platinum Corral, Gov. Pat McCrory, Jim Beley of The Umstead, NCRLA Board Chair Randy Kolls of The Washington Duke Inn and Ian Sauer of Summit Hospitality during the Rally in Raleigh legislative reception at Big Ed’s.

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.

March 23-24, 2015 N.C. ProStart Invitational, Durham Convention Center April 6, 2015 NCRLA Webinar: Alcohol Advertising & Promotions April 13-15, 2015 NRA & AH&LA Public Affairs Conference, Washington, D.C.

April 18, 2015 National ProStart Invitational, Anaheim, Calif.

June 1, 2015 Charlotte Chapter Golf Tournament, Firethorne Country Club, Charlotte June 29, 2015 Future of Hospitality Golf Tournament, Prestonwood Country Club, Cary September 21-22, 2015 N.C. Restaurant & Lodging Expo, Raleigh Convention Center October 26, 2015 Manteo to Murphy, The Angus Barn Raleigh z

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Keep it Green

The Many Benefits of Green Cleaning improved performance of green cleaning products and reduced costs

The importance of cleanliness is well understood by the tourism and hospitality industry, but a growing number of tourism business owners and managers are also finding additional benefits of green cleaning.

Historically, environmentally preferable cleaning options have failed to perform as well as conventional products, often at a higher cost. However, recent improvements in chemistry and cleaning procedures have greatly improved the performance of green cleaning products and reduced costs. Furthermore, many green cleaning products serve as all-purpose cleaners and are available in concentrated form, reducing the total number of specialty products needed, which can further reduce cleaning costs.

Since environmentally preferable cleaning products are often less noxious, are easier to use, require less stringent safety protocols, and cause less damage to the surfaces and products being cleaned, they are often more cost effective than traditional cleaning products. Using green cleaning products

also reduces potential injury to housekeeping staff and improves air quality, which is better for staff, guests and visitors alike. Using environmentally preferable cleaning products can provide an advantage in attracting potential guests who suffer from allergies, asthma or other sensitivities.

For more information about green cleaning and how to be recognized by NC GreenTravel as a green attraction or accommodation, contact NC GreenTravel program manager Tom Rhodes at tom.rhodes@ncdenr. gov, or contact Patrick Long with the Center for Sustainable Tourism at East Carolina University at 252-328-9469 or longp@ecu.edu.

You can also visit http://portal.ncdenr.org/web/ deao/ncgreentravel. 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/costsavings or contact Membership Coordinator Kristin Worrell at 919-277-8581 or kworrell@ncrla.org.

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