At Your Service, Spring 2019

AT YOUR

Official Magazine of North Carolina Restaurant & Lodging Association

SERVICE Developing Tomorrow’s Culinary Leaders

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PLUS Protecting against fraudulent injury claims

Highlights from the 2019 NC ProStart Invitational

Need to Know in ‘19 Important hospitality issues and regulations

Spring Legislative Update

PHARMACY DISCOUNT CARD

Help attract and retain employees with this FREE Pharmacy Discount Card A prescription savings solution is available for members of the National Restaurant Association and its state restaurant association partners, including the North Carolina Restaurant & Lodging Association (NCRLA).

Because this pharmacy discount program is not insurance, it can help lower the cost of FDA-approved prescription medications for those who are uninsured. It also may provide a less expensive alternative for those with insurance coverage. So all of your employees – whether full-time, part-time or seasonal – can take advantage of this free discount card.

• Helps employees and their families save up to 75% (average savings of about 40%) on all FDA-approved prescription medications.

• Accepted at more than 62,000 pharmacies nationwide and valid for anyone living in the United States.

• Cards are pre-activated and easy to use; privacy is protected.

• There are no fees associated with using this Card.

• Administered through OptumRx®. This discount card program is not insurance.

Help your employees today: Send them to HospitalityRxCard.com to download their free card and start saving immediately!

For more information on the Pharmacy Discount Card program, contact the NCRLA or Moriah Murphy at moriah.murphy@optum.com.

The National Restaurant Association logo is a registered trademark of the National Restaurant Association. Other designated trademarks and brands are the properties of their respective owners. Use of them does not imply any affiliation with or endorsement by them. Because products and services are continuously being improved, specifications may change without prior notice.

D30489 12/18 © 2019 Alliance Business Solutions, LLC. All rights reserved.

Contents

NCRLA EXECUTIVE BOARD OF DIRECTORS VINAY PATEL, Chair SREE Hotels, LLC JIM BELEY The Umstead Hotel & Spa SCOTT BREWTON Pinehurst Resort ANDY CLARK US Foods

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DAN FREELAND Concord Hospitality Enterprises PHIL FRIEDMAN Salsarita’s Fresh Cantina TIM GOSS Firehouse Subs

Features

JOEL GRIFFIN Griffin Stafford Hospitality, LLC

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Stars of the Industry Highlights

Battling Fraudulent Injury Claims

Spring Legislative Update

Need to Know in ‘19

Behind the scenes at this year’s Stars of the Industry gala

Protect your business with these nine steps

News from the North Carolina General Assembly

NRAEF Restaurant Neighbor Awards

The latest issues and regulations facing hospitality professionals

Four NC hospitality leaders are recognized

ALAN HILTON S & D Coffee, Inc. DORIS HUEBNER F & D Huebner, LLC BURNEY JENNINGS Biscuitville Fresh Southern SCOTT MAITLAND Top of the Hill Restaurant, Brewery & Distillery MICHAEL MARTINO Sheraton Imperial Hotel & Convention Center AMBER MOSHAKOS LM Restaurants

In Every Issue 5

Upcoming Events Network with hospitality industry leaders at NCRLA’s upcoming events

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Championing ABC Reform Letter from NCRLA Chair Vinay Patel and President & CEO Lynn Minges

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

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Guest Column: Preventing Human Trafficking Training your employees to spot and help stop trafficking

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ProStart Inside the 2019 North Carolina ProStart Invitational

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Regional Roundup News and updates from NCRLA local chapters

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Benefits of Membership How NCRLA gives your company a competitive advantage

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Member Moments Philanthropic efforts from across North Carolina’s hospitality industry

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A la Carte A sampler of hospitality-related news stories 4

At Your Service | Spring 2019

RASHMIKANT “HAJI” PATEL Ex-officio Asian American Hotel Owners Assoc.

NISHITH “NISH” PATEL Beacon IMG, Inc. GONZA SALAMANCA Gonza Tacos Y Tequila TOM SASSER Burke Hospitality BILLY SEWELL Platinum Corral, LLC JASON SMITH 18 Restaurant Group RON STORTO Biltmore Farms, LLC STEVE THANHAUSER Angus Barn, Ltd. CHARLES THOMPSON The Inn on Biltmore Estate LANCE TRENARY Golden Corral Corporation

2019 EVENTS Network with hospitality industry leaders at one of NCRLA’s upcoming events.

Learn more at NCRLA.org

May 1 Rally in Raleigh Legislative Day NCRLA Corporate Office Raleigh, NC

June 17 NC Future of Hospitality Golf Classic Prestonwood Country Club Cary, NC

May 7 Outer Banks Chapter Meeting Rotating location

August 6 Charlotte Chapter Meeting Location TBD. Please check NCRLA.org for updates.

May 18 – 21 National Restaurant Association Show McCormick Place Chicago, IL June 3 NCRLA Board of Directors Meeting NCRLA Corporate Office Raleigh, NC June 17 NC HEF Excellence in Education Awards Breakfast Prestonwood Country Club Cary, NC

August 7 Asheville Lodging Association Meeting Location TBD. Please check NCRLA.org for updates.

September 10 – 11 AHLA Legislative Action Summit Washington, DC September 19 Uptown ‘Que & Brew — PAC Fundraiser Charlotte, NC

September 30 NCRLA Chef Showdown The Angus Barn’s Bay 7 American Tobacco District Durham, NC October 21 NCRLA Board of Directors Meeting NCRLA Corporate Office Raleigh, NC October 21 Manteo to Murphy PAC Fundraiser The Angus Barn Raleigh, NC November 12 Charlotte Chapter Meeting Location TBD. Please check NCRLA.org for updates.

November 13 Asheville Lodging Association Meeting Location TBD. Please check NCRLA.org for updates.

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Championing ABC Modernization and Reform

At Your Service Volume 8, Issue 2 An official publication of the NC Restaurant & Lodging Association © 2019 STAFF President & CEO LYNN D. MINGES Chief Operating Officer/Membership Development/ Health and Safety Regulations/ ALYSSA BARKLEY, IOM Director of Government Affairs ISABEL VILLA-GARCIA

North Carolina’s hospitality industry faces several important issues in 2019. At the top of that list is ABC reform. With 170 different ABC boards currently operating 430 stores across the state, the monopoly system of liquor control is cumbersome, inefficient, and outdated. Simply put, the status quo no longer serves North Carolina well.

With the long legislative session in full swing, NCRLA is actively advocating for common-sense ABC modernization and reform. We’ve heard from many members who face an archaic way of ordering, receiving, and selling spirits. For example, restaurants and bars must pick up orders from the ABC store in their personal vehicles because delivery is not offered. Most ABC stores will not accept electronic payment, so wholesale Modernizing the state’s customers must pay with cash or certified outdated system will result check. Getting specialty products or local in greater product selection, products is often impossible, and out of stocks are commonplace. better customer service, We support House Bill 91, a positive first step improved efficiency, and that makes several improvements for restaurants modernized commerce.” and hotels, including delivery and one-bottle special orders. However, we believe that further modernizing the ABC system into a licensure model that treats spirits the same as beer and wine would result in a more efficient system with improved customer service.

The transition from a state-run system to a private system must be done in a responsible manner, which includes protecting state and local revenues, maintaining a strong regulatory agency like the NC ABC Commission to regulate permittees, and bringing North Carolina in line with neighboring states with regard to the number of retail outlets per capita. North Carolina would benefit far more from a licensure system modeled on the way we already sell beer and wine. The licensure model ensures public safety and tax collection while streamlining operations and enabling private sector investment.

Modernizing the state’s outdated system will result in greater product selection, better customer service, improved efficiency, and modernized commerce. North Carolina’s citizens and businesses are ready for real change, and NCRLA will continue working hard to push for reforms. Turn to our Legislative Update on page 17 for more details on our efforts on this and many other issues affecting our industry.

Director of Communications MARGO METZGER Director of Marketing and Business Development MINDY WHARTON Director of Hospitality Education MANDY HINES Area Director, Charlotte & Asheville JOHN BEATTY Database Manager & Membership Coordinator NATALIE COX Executive Assistant/ NCRLA Board Liaison AMY BERENSON General Counsel & Lobbyist FRANK GRAY Editor SHANNON FARLOW Designer TRACIE EUBANK BUSINESS OFFICE 222 North Person Street, Suite 210 Raleigh, NC 27601 Phone: (919) 844-0098 Website: NCRLA.org For advertising and sponsorship inquiries, contact Director of Marketing and Business Development, MINDY WHARTON, at mwharton@ncrla.org.

Published by Farlow Communications, LLC

Lynn Minges NCRLA President & CEO

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At Your Service | Spring 2019

Vinay Patel NCRLA Board Chair

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

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Welcome New NCRLA Members Together we can protect and advance the hospitality industry Go to NCRLA.org/membership to learn more about NCRLA and to download a membership application.

Allied Cherry Blossom-Strategic Solutions, Kelford Durham Distillery, Durham Four Saints Brewing, Asheboro Gnam Gnam Gelato, Greensboro Job Ready Services, Raleigh SelectSpace Partitions, Chicago Zembruski Hospitality, Charlotte Lodging Beaufort Hotel, Beaufort Rumbling Bald Resort, Lake Lure The Foundry Hotel, Asheville The Ivey’s Hotel, Charlotte The Ritz Carlton, Charlotte The StateView Hotel, Raleigh Tru by Hilton, Raleigh Durham Airport Restaurants After Hours Tavern, High Point AJ McMurphy’s, Greenville Atavola Market, Greenville Awful Author’s, Kill Devil Hills

BBJ’s, High Point Black Sheep Food Group, Cary Buck’s Billiards, LLC, Raleigh Carlisle’s Pub, Winston-Salem Christy’s Euro Pub, Greenville Cosmos Pizza, Corolla CPW’s Fine Food & Spirits, Greenville Dickinson Avenue Public House, Greenville Ella’s Olive, Duck Flask & Beaker, Raleigh Ford + Shep, Greenville Gus’s Warehouse, Jacksonville Henry’s Beef & Seafood, Kitty Hawk JB’s High Country Lounge, Fayetteville Johanna’s, Manteo Lantern, Durham Legends of the Lake, Lake Lure Luna Pizza, Greenville, NC Mako’s Beach Grille & Bar, Kill Devil Hills Max’s Pizza Company, Kitty Hawk Mixers, Franklin Mickey Milligan’s Billiards, New Bern

Moore Street Oyster Bar, Southport Outer Banks Frozen Yogurt, Kitty Hawk Pamlico Jack’s, Nags Head Pier House Restaurant, Nags Head Pinnacle Southern Kitchen, Lake Lure Plank Road Steakhouse, Farmville Room to Dance, Charlotte Scoggin’s Seafood and Steak House, Rutherfordton The Breakers Sports Bar, Greenville The Gardens, Lake Lure The Manchester, Charlotte The Northern Spy, Durham The Trail House, Indian Trail The Village Table & Tavern, Duck The Wreck Tiki Bar, Nags Head 34 North, Beaufort Villa Verde, Greenville Walk-On’s Bistreaux and Bar, Charlotte Warehouse 1856, LLC, Wilmington Wanchese Marina & Landing Grill, Wanchese Wingin’It Bar & Grill, Inc., Fuquay-Varina

THANK YOU Donors Strengthen the Voice of NC’s Hospitality Industry

Government decisions impact virtually every aspect of the hospitality industry, from the way food is prepared to how it is taxed. As a result, it is important to support candidates who understand that a healthy hospitality industry translates into a stronger North Carolina economy.

With your donations, NCRLA maintains two funds to help advance good policy and protect your bottom line from onerous government mandates.

1. The NCRLA Political Action Committee (PAC) backs the political campaigns of candidates who understand the issues affecting our state’s hospitality industry.

Contributions must be from personal funds and are limited annually. Learn more at NCRLA. org/PAC.

2. The NCRLA Advocacy Fund, our newest tool, helps strengthen our political prowess.

Contributions may be from a business or personal account.

There is no limit and they are not subject to public disclosure.

NCRLA will use these funds for special advocacy initiatives allowed by law. Learn more at NCRLA.org/advocacy-fund.

2019 PAC CONTRIBUTORS Silver Burney Jennings, Greensboro | Nishith Patel, Matthews | Billy Sewell, Jacksonville Brad Hurley, Morrisville | Tim Goss, Charlotte Bronze

Contributor

Vinay Patel, Charlotte

Scott Maitland, Chapel Hill

2019 Advocacy Fund Contributors ($100+) Tim Goss (Firehouse Subs) | JAX,LLC dba Golden Corral | The Umstead Hotel & Spa Hilton, Asheville Biltmore Park | Drum & Quill, Kevin Drum, Pinehurst Ambica LLC Holiday Inn, Asheville Biltmore West | Billy Sewell Hilton, Duke University, Durham | Clarion Inn

Become a Donor: Contact Isabel Villa-Garcia at ivilla-garcia@ncrla.org or 919-861-0942.

Under North Carolina law, we are required to report the name, mailing address, employer, and job title of any individual who contributes more than $50 to the NCRLA Political Action Committee in any election cycle. The law requires that contributions to the PAC, including purchases of silent auction items, be made by individuals, not by corporations.

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Hotels, ranging from economy to luxury brands, are often used by sex traffickers because they offer an ideal location for victims to meet with sex buyers.

Guest Column

Preventing Human Trafficking: Are Your Employees Doing the Right Thing?

Using the word “guest” is common in the lodging industry, but there are important reasons why hotel owners encourage their employees to use that word. It provides a framework for understanding how employees interact with people and make them feel welcomed — by actually treating hotel customers as if they were guests in our own home.

Just as we would want houseguests to feel safe and well cared for, hotel managers and their staff want to keep all hotel guests safe. That’s why it’s so important for managers to take a proactive approach when it comes to preventing human trafficking.

Hotels, ranging from economy to luxury brands, are often used by sex traffickers because they offer an ideal location for victims to meet with sex buyers. As a result, hotels are one of the most common businesses to unknowingly be used to help perpetuate the illegal trafficking of individuals. This crime can negatively impact brand reputation and open hotel management groups up to potential legal challenges if they don’t take responsible steps to help deter trafficking. Consequently, the lodging industry has become the most common industry to provide employees with human trafficking awareness training.

Educating employees who work directly with guests on a daily basis is the most effective way to help prevent trafficking in hotels. Frontline staff work in positions where they can witness the warning signs of potential trafficking situations and report them to management. For this reason, BEST recently joined forces with the North Carolina Restaurant & Lodging Association (NCRLA) to offer free, online human trafficking awareness training for their member hotels and staffs.

BEST’s Inhospitable to Human Trafficking training is now available for FREE to all NCRLA members, and it can easily be accessed from NCRLA.org. This online, video-based training takes just 30 minutes for your staff to complete.

Staff and managers will hear from other hospitality professionals, law enforcement officers, and survivors to learn the truth about human trafficking in hotels and ways to prevent it.

The goal of the training is to help hotel staff understand that human trafficking is not a victimless crime — the exploitation of vulnerable people leads to severe abuse, trauma, and violence. When trafficking happens at hotel properties, it’s dangerous for victims, employees, and other guests of the hotel. It can also negatively impact guests’ assessment

of a hotel’s safety and damage the brand’s reputation. BEST’s training explains, in detail, how hotel employees can recognize the signs of trafficking and report potential situations to hotel management. Inhospitable to Human Trafficking has been proven to increase

Educating employees who work directly with guests on a daily basis is the most effective way to help prevent trafficking in hotels.” hotel staff reporting, and survey results show that after receiving training, 96 percent of hotel employee participants believe that implementing the BEST practices will make their hotels safer.

This new partnership between BEST and NCRLA is sure to help more hotel employees in North Carolina understand how they can do the right thing to help free victims and prevent the horrific abuse that happens when vulnerable people are trapped in a life of exploitation. Learn more at NCRLA.org/BEST. 

Mar Brettmann, PhD, is the Executive Director and founder of the Seattle-based non-profit organization, Businesses Ending Slavery and Trafficking (BEST). She has provided professional consultation and training on the topic of human trafficking to hundreds of businesses. Mar developed BEST’s Inhospitable to Human Trafficking training, which has been given to thousands of hotel employees across the nation.

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Photography by Eamon Queeney

Celebrating Our Stars of the Industry North Carolina is home to a thriving $23 billion restaurant, foodservice, and lodging industry. On February 18, more than 350 hospitality leaders from across the state joined NCRLA in celebrating our industry’s finest at this year’s Stars of the Industry Awards ceremony. During the event at the Washington Duke Inn & Golf Club in Durham, NCRLA recognized 16 individuals for their outstanding commitment to hospitality.

Each award winner was selected based on their exemplary service, leadership, innovation, and dedication to our state’s restaurant and lodging industry. Their devotion to continually enhancing the guest experience makes North Carolina a national hospitality leader.

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“Each year, we host the Stars of the Industry banquet as a thank you to members of the hospitality industry that have demonstrated exemplary performance and dedication,” said NCRLA President & CEO Lynn Minges.

“We are proud to recognize members who continue to stand out among their peers and truly advance the mission of our organization.”

Anthony Carey of The Siena Hotel, who was recognized as Lodging Operator of the Year, and Lance Trenary, CEO of Golden Corral, who was named Restaurateur of the Year, represent the strength and future of the hospitality industry in North Carolina. Leaders like Carey and Trenary have dedicated

themselves to advancing the hospitality experience and have set a high standard with their tireless work ethic and unflagging commitment to our industry.

Thank You

NCRLA would like to offer a special thank you to the presenting sponsor, Sysco/FreshPoint, host sponsor, the Washington Duke Inn & Golf Club, platinum sponsor Butterball, and gold sponsor, US Foods for providing dinner and desserts. We also want to thank Max Trujillo and Matt Weiss, of the popular NC Food & Beverage Podcast, for serving as our emcees and keeping everyone entertained. 

2019 NCRLA Stars of the Industry Award Recipients LODGING OPERATOR OF THE YEAR Anthony Carey, The Siena Hotel (Chapel Hill) RESTAURATEUR OF THE YEAR Lance Trenary, Golden Corral (Raleigh) KEN CONRAD AWARD FOR SERVICE TO THE COMMUNITY Buddy Bengel, Bengel Hospitality (New Bern) Dean Ogan, Rocky Top Catering (Raleigh) GRIFF & JUNE GLOVER AWARD FOR DISTINGUISHED SERVICE Mike Martino, Sheraton Imperial Hotel & Convention Center (Durham) LODGING MANAGER OF THE YEAR Robert Foster, Biltmore Farms Hotels (Asheville) LODGING EMPLOYEE OF THE YEAR Solida Richmond, Burke Manor Inn & Pavilion (Gibsonville) RESTAURANT MANAGER OF THE YEAR Megan Bailey, Carolina Ale House (Wilmington) RESTAURANT MANAGER OF THE YEAR Vinnie Delillo, Mama Ricotta’s (Charlotte) RESTAURANT EMPLOYEE OF THE YEAR Phillip Gomes, Winston’s Grille (Raleigh) HOSPITALITY SUPPLIER OF THE YEAR Scott Meltzer, Ecolab (Raleigh) HOSPITALITY CHAMPIONS Senator Dan Blue (Raleigh) Representative Chuck McGrady (Hendersonville) 2018 NCRLA CHEF OF THE YEAR Travis Myers, Willow’s Bistro (Winston-Salem) 2018 NCRLA PASTRY CHEF OF THE YEAR Miranda Brown, The Asbury (Charlotte) 2018 NCRLA MIXOLOGIST OF THE YEAR Joe Nicol, representing Fainting Goat Spirits (Asheville) For more information about the NCRLA 2019 Stars of the Industry Awards, visit NCRLA.org/stars.

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Nine Steps to Protect Your Business from Fraudulent Claims With videos like the New Jersey man who faked a slip and fall at a business going viral, it reminds us of the importance of preserving evidence after a customer reports an incident at your business. While the case in New Jersey is extreme, would it have been obvious that this man threw ice on the floor and faked an injury without the surveillance footage? Would the business have been able to disprove the man’s fraudulent claim without a video?

If a patron reports an injury at your business, preserving critical evidence can help differentiate legitimate claims from fraudulent claims. I recommend the following checklist if an injury is reported at your business: 1. Offer Medical Assistance Call an ambulance. This provides the customer timely medical care and also documents their claimed injuries.

2. Fill Out an Incident Report Form An incident report form should contain the customer’s name and contact information and the details of what the customer alleged occurred (let the customer write it if possible).

3. Make a List of All Employees Involved Your list should contain each employee who has information or knowledge about the alleged accident.

4. Photograph the Scene Take multiple photographs of the accident scene. Then back up all photographs and save them as “original size” images.

If a patron reports an injury at your business, preserving critical evidence can help differentiate legitimate claims from fraudulent claims.

5. Immediately Pull and Secure Surveillance Footage Most surveillance will start recording over itself very quickly (anywhere from two days to two weeks). This only gives you a short window to secure footage of the incident.

6. Keep Everything Involving the Accident If a glass fell off the table, keep it. If a chair collapsed, save it. Many employees think they should discard such an item since it is broken, but the broken pieces sometimes contain critical evidence.

7. Interview Employees and Witnesses Find out what employees and other customers saw and what they know. Obtain current contact information, including cell phone numbers and email addresses. For someone with critical evidence, get the name and contact information of their closest family member in the event you have difficulty locating them in the future.

8. Report the Claim to Your Insurance Provider When necessary, promptly report the claim to your business’s insurance carrier.

9. Train Your Staff Proper training is critical when it comes to an injury report. Make sure your staff knows exactly what they need to do in the event of an accident.

For accidents involving serious injuries, I recommend involving counsel immediately. For example, our firm offers 24 – 7 on-thescene emergency assistance to our clients. This serves our clients in two ways: we make sure all necessary evidence is preserved and the attorney-client privilege attaches to our investigation.

This does not constitute legal advice. Please seek counsel from a legal professional to assess your specific situation.

Deedee Gasch is an attorney with Cranfill Sumner & Hartzog LLP in Raleigh, NC. She can be reached at 910-777-6022 or dgasch@cshlaw.com.

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Spring Legislative Update

NCRLA works hard every day to represent the interests of our restaurant and hotel members.

Our team of lobbyists spends countless hours in the General Assembly and in regulatory meetings, advocating for good policy and fighting against threats to our members’ businesses. Here is a roundup of where things stand at press time.

Alcoholic Beverage Control Bills Abound This session has been chock full of bills aimed at modernizing the ABC system. NCRLA is leading the charge and we’ll continue to push for muchneeded reform. This summary outlines the current landscape: • H91/S87: ABC Laws/PED Modernization Study NCRLA Position: SUPPORT The bill would make many changes to the way ABC Boards operate, including on some key issues like one-bottle special orders and delivery for mixed beverage permittees.

• S290/H378 Distillery Regulatory Reform Bill NCRLA Position: SUPPORT This bill has multiple provisions with two of particular interest to restaurants and hotels: 1) Allows NC distilleries to have tasting rooms and serve mixed drinks similar to breweries and wineries 2) Allows mixed beverage permittees to buy directly from NC distillers.

• H536 ABC Omnibus Regulatory Reform NCRLA Position: SUPPORT It’s a laundry list of 25 reforms, but we are focused on 1) Requires ABC Boards to accept electronic payment from MXB permittees 2) Authorizes the sale of more than one drink to a single patron 3) Allows bars to obtain ABC on-premises permits.

• ABC Licensure Bill NCRLA Position: SUPPORT This bill has not yet been filed, but we expect to see it in late April. It would change the ABC from a full-control system to a modern licensure system, treating spirits the same as beer and wine. It gets state and local governments out of the business of selling liquor while retaining the ABC Commission to oversee permitting and ALE to oversee law enforcement.

• Split Case Fees Nixed When the NC ABC Commission issued an opinion opening the door for wine wholesalers to charge a split case fee on wine, NCRLA and its allies fought back and the pending implementation of a split case fee on wine has been halted.

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Become an Advocate!

Text NCRLA to 52886 for critical updates on bills affecting your business.

Adoption of 2017 Food Code NCRLA Position: SUPPORT NCRLA is working hard to pass legislation adopting the 2017 FDA Food Code, which would allow restaurants to continue operations after a natural disaster, among other positive changes. The bill has not yet been filed, but we expect it shortly.

HB130/S66 Allow Game Nights NCRLA Position: SUPPORT This bill would allow nonprofits to host casino nights and serve alcohol to guests. It has passed the House and awaits Senate action. NCRLA will continue to strongly advocate for the passage of this legislation.

ProStart Funding for NC HEF NCRLA Position: SUPPORT NCRLA is requesting legislative funding for its education foundation (NC HEF) to provide nationally certified programs in career and technical education (CTE) focused on helping students to succeed in careers within the hospitality sector. The program received $200,000 last year to increase training and credentialing opportunities in the ProStart program. The bill has not yet been filed, but we expect it soon.

Multiple Meals Tax Bills NCRLA Position: OPPOSE Several bills have been filed to levy a meals tax in a variety of municipalities. The proceeds of the tax are set to be used for travel and tourism promotion. NCRLA will continue to work against all new meals taxes in the House and Senate.

H464 Small Business Health Care Act NCRLA Position: SUPPORT with CHANGES This bill is the latest attempt to allow small employers like restaurants and hotels to band together under an association health insurance plan that could provide lower premium costs.

The National Restaurant Association’s RHA Benefit Trust plan, of which NCRLA is a part, is currently not allowed to be sold in NC. We are hopeful that this bill will enable our members to gain access to better, cheaper health coverage.

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Labor and Wage Bills NCRLA Position: WATCH We have seen multiple bills filed in the House and Senate regarding labor and wage issues such as advanced scheduling, minimum wage, tip credit, and paid leave. NCRLA continues to educate legislators about the impact of these bills on the hospitality industry.

Other Bills of Interest NCRLA is watching several other bills related to tourism funding, school calendars, and CBD oil just to name a few. Stay tuned to our weekly newsletter View from Jones Street and text NCRLA to 52886 for the latest updates.

Need to Know in '19:

Stay on top of the latest issues and regulations facing our industry.

HUMAN TRAFFICKING TRAINING

NCRLA is partnering with Businesses Ending Slavery and Trafficking (BEST) to offer free human trafficking training to all members and their employees. A 30-minute training can protect your business and even save a life.

See NCRLA.org/best_partnership.

OPIOID ABUSE TRAINING

The restaurant industry is currently the leading industry for substance abuse.

We are raising awareness about the issue and giving members tools to deal with the crisis through trainings. Learn more at NCRLA.org/training/drugs.

COLD HOLDING CHANGE

Effective January 1, NC state law now requires that refrigerated goods are held at 41° F rather than 45° F. Ensure you are in compliance by reviewing the checklists and visuals provided on our website. Access the resources at NCRLA.org/research.

ADA WEBSITE COMPLIANCE

The Americans with Disabilities Act (ADA) requires that your business website is accessible to anyone with a disability. Ensure that your website is ADA compliant to avoid a potential lawsuit. We have partnered with DigiPro Media to offer members a discount on their compliance solutions.

Visit NatRest.digipaas.com.

SEXUAL HARASSMENT PREVENTION TRAINING

Many states are now requiring employers to conduct annual anti-sexual harassment training for all employees. Protect your employees and your business by providing anti-harassment training now. Members receive a 20% discount on ServSafe’s comprehensive training program.

See NCRLA.org/workplace-harassment-training.

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Four NC Restaurateurs Recognized by NRAEF The restaurant industry is one of the most diverse and charitable in the country. To honor those individuals who

are making a difference, the National Restaurant Association Educational Foundation (NRAEF) presents the Faces

of Diversity American Dream Award, Restaurant Neighbor Award, and the Ambassador of Hospitality Award each spring during the National Restaurant Association Conference in Washington, DC. This year, NCRLA is proud to recognize our state winners:

Meherwan Irani

Chef/Co-Owner, Chai Pani Restaurant Group Chef Meherwan Irani came to the US in 1990 as an immigrant student. This past August, he was named one of the “31 People Changing the South” by TIME magazine. Through his Asheville-based Chai Pani Restaurant Group, Meherwan Irani has become a leading proponent for diversity and inclusion. He and his wife Molly created Chai Pani Giving, a foundation that supports the community and ending hunger, poverty, and socioeconomic inequalities faced by immigrants. Chai Pani restaurants host a monthly Give Back Wednesday, where they donate a portion of the day’s sales to a local charity. In addition, Irani cooks annually for homeless at The Welcome Table and has raised thousands of dollars for No Kid Hungry. Earlier this year, he launched Brown in the South, a dinner series collaboration with Indian chefs that explores identity and belonging in the South, and benefits the Southern Foodways Alliance.

Alan Riley

Owner, Dugan’s Pub Anyone who has helped organize a golf tournament knows how much hard work goes into it. Last year, Dugan’s Pub in Pinehurst, owned by Alan Riley, hosted their 7th Annual Back Pack Pals golf tournament, co-sponsored by the Food Bank of Central & Eastern NC. The tournament doubled their players field by 48 players and raised more than $19,000, enabling Back Pack Pals to stock their shelves for the 1,125 kids enrolled in the program. For their part, Dugan’s Pub raised over $40,000 in cash and donations. Alan Riley and Dugan’s Pub have been involved with the Back Pack Pals program for 17 years. When they began, the program reached only three schools and 275 kids. Now, Back Pack Pals supports kindergarten through sixth-grade students in 26 Moore County schools, enabling 1,150 kids to receive food each week.

Buddy Bengel

CEO, Bengel Hospitality During and after Hurricane Florence, Buddy Bengel, owner of Bengel Hospitality, assisted with rescues and evacuations throughout the New Bern area, and provided meals for residents and volunteers. Bengel leveraged his personal relationships and the resources of Bengel Hospitality to create a greater impact for the community. He organized the New Bern Relief Fund, which helped bring together business and community support for New Bern and the surrounding communities. Thanks to large-scale corporate support and individual giving, the New Bern Relief Fund was able to provide more than 10,000 meals for local residents. This included some timely food donations from New Orleans chefs that were prepared by Bengel Hospitality. The New Bern Relief Fund continued to aid those affected by Hurricane Florence long after the storm passed.

Doris Huebner

Owner/operator, McDonald’s Huebner Family McDonald’s owner/operator Doris Huebner serves on the Board of Directors at Wake Technical Community College, where she helps lead the Fostering Bright Futures (FBF) student success program. Since 2016, Huebner and her husband, Fred, have hosted a Christmas party for Fostering Bright Futures students. The first year, Huebner raised $6,000 and personally supplied gifts for each student.

Since then, the annual Christmas party continues to grow.

In addition to finding sponsors, Huebner works with local companies and volunteers to provide Christmas stockings and baked goods. Last year, she arranged for donated catering and $12,000 in gifts for the students. She even scheduled Santa Claus to attend the party, which raised more than $17,490 for Fostering Bright Futures.

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NC ProStart Invitational Prepares Tomorrow’s Culinary Leaders More than 100 ProStart students from across the state put their culinary and management skills to the test in front of industry leaders, family, and friends at the 2019 North Carolina ProStart Invitational (NCPI), presented by Golden Corral. The event, held on March 7–9 at Johnson & Wales University in Charlotte, drew 18 teams of high school students. Each team vied for a portion of the more than $700,000 in scholarships — awarded to the top three teams in each category — and the chance to advance to the National ProStart Invitational. In the end, it was Cary High School and Smithfield Selma High School who came out on top at the fast-paced, high-level competition.

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2019 NCPI Culinary Winners First place: Cary High School, Cary Second place: Smithfield Selma High School, Smithfield Third place: TC Roberson High School, Asheville Fourth place: Cleveland High School, Clayton Fifth place: Southeast Raleigh Magnet High School, Raleigh

2019 NCPI Management Winners First place: Smithfield Selma High School, Smithfield Second place: North Buncombe High School, Weaverville Third place: Erwin High School, Asheville Fourth place: Sanderson High School, Raleigh Fifth place: Western Harnett High School, Lillington Spring 2019 | At Your Service

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Chef Travis Myers

CALLING ALL MENTORS

While preparing for the 2019 NC ProStart Invitational, the students at Smithfield Selma High School received a big helping hand. Chef Teddy Diggs, chef/owner at Chapel Hill’s soon-to-open Coronato Pizza and 2018 Chef Showdown finalist, shared his culinary expertise with the team.

The Cary High School culinary team also benefitted from the wisdom of a ProStart mentor.

NCRLA 2018 Chef of the Year Travis Myers, of Willow’s Bistro in Winston-Salem, offered his professional experience and insights to the Cary students during the boot camp.

We want to offer a special thank you to Chef Diggs, Chef Myers, and all the mentors who have guided North Carolina’s ProStart students over the years! Your dedication and commitment to these future leaders helps ensure that our industry will continue to thrive.

To learn more about becoming a ProStart mentor, please contact Mandy Hines at 919-2778582 or mhinges@NCRLA.org.

Chef Teddy Diggs 24 At Your Service | Spring 2019

Photography by Chris Sheridan

After securing first place finishes, Cary High School and Smithfield Selma High School will move on to the prestigious National ProStart Invitational in Washington DC on May 8 – 10. Both teams attended a boot camp to prepare for the intense competition.

“North Carolina’s hospitality industry is thriving, and demand for talent to meet job growth is at an all-time high. We are proud to be a part of a program that continues to prepare future leaders for a fulfilling career in the restaurant and hospitality industry,” said Lynn Minges, president and CEO of NCRLA and NC HEF. “These students have demonstrated hard work and skill during the North Carolina ProStart competition. There is no doubt that they will make us proud as they advance to the National ProStart Invitational in Washington, DC this May.” The culinary competition highlights each team’s creative abilities through the preparation of a three-course meal in 60 minutes, using only two butane burners, and without access to running water or electricity.

The culinary teams are evaluated on taste, skill, teamwork, safety, and sanitation.

The management competition requires teams to develop a proposal for the next promising restaurant concept and present it to the panel of industry judges. Students must communicate their entrepreneurial ideas clearly and use their problem-solving skills to solve challenges faced daily by managers.

The ProStart program is utilized in more than 1,700 high schools in 50 states, Guam, and on US military bases. It reaches nearly 120,000 secondary students annually. Many post-secondary schools in the nation recognize ProStart’s Certificate of Achievement, which is awarded to students who complete both levels of the program and achieve a minimum of 400 hours of work experience. These postsecondary schools often reward ProStart graduates with scholarships and credits.

To learn more about the North Carolina ProStart program, visit NCRLA.org/ProStart.

Regional Roundup Hospitality news and updates from NCRLA local chapters Charlotte Members Meet with City Leaders, Host Forum with Panthers President

Area Director John Beatty

Asheville Chapter Helps Stop Prepared Meals Tax

Charlotte NCRLA members met with Mayor Vi Lyles and City Manager Marcus Jones in January to urge more hospitality industry appointments to the CRVA board, ensure that tax dollars are spent on capital projects which drive demand, and see that more funds are spent on marketing efforts to put “heads in beds and butts in seats.” To help the hospitality industry take advantage of ABC changes that NCRLA was able to implement last year, John Beatty met with Mecklenburg County ABC (MCABC) leadership. The group discussed improving the guest experience by placing stamps on the backs of bottles. During the meeting, Beatty received commitment from MCABC CEO Jason Hughes to honor requests for stamp placement if the request is made in the comments section of each order.

Additionally, NCRLA members enjoyed an in-depth lunch conversation with Carolina Panthers President Tom Glick about the organization’s vision, its infrastructure needs, and considerations moving forward. Glick spoke about hosting more events in Bank of America Stadium, potential uses for the land around the stadium, and place-making ideas that could drive demand for the hospitality industry.

NCRLA Area Director John Beatty, Carolina Panthers General Counsel Steve Argeris, NCRLA President & CEO Lynn Minges, Carolina Panthers President Tom Glick.

The NCRLA Asheville Chapter began the year by addressing the primary concerns of the local hospitality industry. NCRLA Area Director John Beatty, working closely with local members and hospitality groups, helped halt the exploration of a prepared meals tax. While recognizing the City of Asheville’s desire to increase revenues to help the community, NCRLA promoted the idea that meeting the city’s needs should be the responsibility of the entire community, not just one industry. City staff has regrouped to find a way to include more community stakeholders, including the restaurant and hotel industry, in conversations to create better solutions. The next Asheville Lodging Association meeting is scheduled for April 25 from 4:00 pm – 6:00 pm at the Foundry Hotel.

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OBX Taste of the Beach Finds Success with NC Oysters

Each March, the Outer Banks Restaurant Association (OBRA) hosts a four-day Taste of the Beach Weekend, which features over 60 events, ranging from wine and beer dinners to tapas crawls. Some of the most popular events focus on local oysters. This year brought a new oyster-centric event billed as the “OBX Oyster Tour.” Six guests per session learned about the ecological value of oysters at the NC Coastal Federation office and dock. They then visited Savage Inlet Oysters, where Bobby Smith demonstrated how oysters are grown. Participants also enjoyed tastings at three oyster bars. With four sessions selling out quickly, the Oyster Tour was an immediate success. “It’s exciting to see the enthusiasm for oysters,” said Dan Lewis, OBRA President and owner of Coastal Provisions Oyster Bar. “We see this event as a precursor to an even bigger project, an ongoing NC Oyster Trail which will start here in the OBX.” The establishment of an NC Oyster Trail was one of 19 recommendations made in the Shellfish Aquaculture Plan that was submitted to the General Assembly in January.

We see this event as a precursor to an even bigger project, an ongoing NC Oyster Trail which will start here in the OBX.”

Local NCRLA Chapter Formed in Pitt County

Recently a group of independent restaurant owners in Pitt County formed the Pitt Independent Eateries Association (PIE), which is an affiliate NCRLA chapter.

Members include Tie Breaker’s Sports Bar and Grill, Christy’s Euro Pub, Luna Pizza Cafe, Basil’s, Villa Verde, Dickinson Avenue Public House, FORD + SHEP, Nino’s Italian Restaurant, A’Tavola, and Plank Road Steakhouse. PIE aims to support local entrepreneurs through sharing information and providing networking opportunities.

The group is also focusing on feeding the hungry in the local area. Currently, PIE members are planning a social event/membership drive that will take place in the next few months. To learn more, visit Facebook.com/PittIndependentEateries1.

26 At Your Service | Spring 2019

Member Moments A Look at North Carolina’s Hospitality Industry Helping Others

Golden Corral

The Women’s Foodservice Forum (WFF) recently honored two Golden Corral executives for their contributions to the food industry and advancing career opportunities for women. Golden Corral President and CEO Lance Trenary was named an Industry Titan for his commitment to prioritizing women’s advancement within the company and creating change that will increase opportunities for women across the restaurant industry. Suzanna Wooten, Golden Corral’s Franchise Accountant and CPA, was selected by her organization as its Change Maker. Wooten will join a group of rising women stars participating in ongoing research surveys and focus groups to help identify key factors that influence success early in a woman’s career and provide insight into how companies can most effectively support the development of young women leaders. Trenary and Wooten were recognized for their contributions at a ceremony during the 2019 WFF Annual Leadership Development Conference, March 10 – 13, in Dallas, TX.

McDonald’s

NCRLA board member Doris Huebner owns and operates the Huebner Family McDonald’s in Garner. She also helps lead the Fostering Bright Futures program at Wake Technical Community College, which supports Wake County foster youth as they transition into independent young adults. In 2016, Doris and her husband, Fred, established a Christmas party for the students who were aging out of the foster care system. Since then, the Christmas party has grown, becoming an annual highlight for the Fostering Bright Futures program. Thanks to the Huebners’ involvement, each child in the Fostering Bright Futures program now receives personalized Christmas gifts, such as having their rent paid for three months, having their car fixed, and much more. The 2018 Christmas party raised more than $17,000 for the Fostering Bright Futures program.

Catch

During the 2018 – 2019 federal government shutdown, which lasted a record 35 days, Chef Keith Rhodes of Catch Seafood in Wilmington stepped up to help out local federal employees who were in need. Rhodes joined other North Carolina chefs participating in Chefs for Feds, a nationwide campaign to offer free meals to affected workers.

In late January and early February, Catch Seafood provided a complimentary hot lunch buffet to Wilmington-area federal employees and their families. Chef Rhodes was also instrumental in helping with Hurricane Florence recovery and relief efforts in September 2018. He and other volunteers made and served thousands of meals to storm victims through the World Central Kitchen.

Share Your Moments We want to share your stories of helping others as well as your successes! Please send the details of your team doing good in the community or any recent awards and recognition that you or your company has received to Margo Metzger at mmetzger@ncrla.org. We’ll do our best to include them in an upcoming “Member Moments.”

28 At Your Service | Spring 2019

À La Carte

A sampler of hospitality news stories North Carolina’s Hospitality Industry Leads Job Growth

According to data recently released from the NC Department of Commerce, hospitality is the fastest growing industry in the state of North Carolina. Leisure & Hospitality Services saw the largest over-the-month employment increase at 9,000, followed

by Education & Health Services, 7,200; Construction, 6,200; Professional & Business Services, 6,200; Trade, Transportation & Utilities, 2,900; Financial Activities, 1,600; and Manufacturing, 1,000. The largest over-theyear increase among major industries was also Leisure & Hospitality Services, 16,600, followed by Professional & Business Services, 13,400; Trade, Transportation & Utilities, 12,600; and Education & Health Services, 12,300.

Department of Labor Issues New Overtime Proposal

The Department of Labor (DOL) has released its long-awaited rewrite of the Obama Administration’s controversial overtime rule, which more than doubled the salary threshold from the current level of $23,660 to $47,476 per year. The DOL’s rewrite of the rule offers a commonsense approach proposing a salary increase of $35,308 per year.

The Department of Labor’s revisions to the rule reflect a thoughtful review process including a Request for Information and a nationwide series of listening sessions allowing the regulated community and stakeholders to offer input on this important federal regulation. The National Restaurant Association supports the Department’s commonsense approach to salary increases and the absence of a provision for automatic adjustments.

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North Carolina’s Restaurant Industry Continues to Grow

According to data from the National Restaurant Association’s recently released annual economic impact report, North Carolina’s restaurant industry continues to grow at a rapid pace. In 2018, the number of eating and drinking establishments in the state rose 7 percent.

Estimated 2018 sales in NC restaurants increased 15 percent. The number of jobs in our state’s restaurant and foodservice industry grew 5 percent last year. The NRA goes on to predict a 13.3 percent increase in North Carolina hospitality jobs by 2029.

This report shows that restaurants continue to be a driving force in North Carolina’s economy. They provide jobs and build careers for thousands of people, and play a vital role in local communities throughout the state.

FDA to Reconsider Rules for Using CBD as Ingredient

Restaurants and bars may eventually be able to use cannabidiol (CBD) legally as a food and drink ingredient after all. The Food & Drug Administration (FDA) recently announced a complete review of the regulations that control the use of the oil derived from cannabis. Popular CBD products are being sold across the country for a variety of uses. However, they remain illegal for use as a food ingredient. Under current FDA rules, CBD is treated as a controlled substance and cannot legally be included in dishes served by restaurants. The FDA admitted that many businesses are confused about the legality of CBD following a 2018 agriculture bill that legalized certain forms of cannabis.

CBD is still classified under previous regulations as a substance under the control of the FDA.

US Department of Labor Changes Rule for Tipped and Non-Tipped Work

The US Labor Department’s Wage and Hour Division (“DOL”) recently revoked its so-called “80/20 rule” for employees who receive tips. This “rule” had attempted to provide guidance about what happens where restaurant servers and other tipped employees work on tasks that don’t directly generate tips, such as rolling silverware or wiping tables. The rule generally stated that where a tipped employee spent a “substantial amount of time (in excess of 20 percent) performing general preparation work or maintenance,” the employer could not take a tip credit and needed to pay the employee the full minimum wage.

30 At Your Service | Spring 2019