At Your Service, Winter 2019

AT YOUR

Official Magazine of North Carolina Restaurant & Lodging Association

SERVICE It’s Time for ABC Reform Why North Carolina needs to modernize its approach to alcohol

Hottest Food and Drink Trends for 2019

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PLUS Addressing our industry’s growing opioid problem

Winter 2019, Vol. 8, Issue 1 NCRLA.org

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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 © 2018 Alliance Business Solutions, LLC. All rights reserved.

Contents

NCRLA EXECUTIVE BOARD OF DIRECTORS BILLY SEWELL, Chair Platinum Corral, LLC JIM BELEY The Umstead Hotel & Spa SCOTT BREWTON Pinehurst Resort & Spa DAN FREELAND Concord Hospitality Enterprises

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Features

DORIS HUEBNER F & D Huebner, LLC JOEL GRIFFIN Griffin Stafford Hospitality, LLC ALAN HILTON S & D Coffee, Inc.

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Restaurant Industry Forecast

ABC Reform: Room for Improvement

Using Your Data Wisely

Navigating Charitable Opportunities

Highlights from Manteo to Murphy Event

The top food and drink trends for the upcoming year

A look at the history and future of alcohol control in North Carolina

Guidelines for sharing your community involvement stories

NCRLA’s annual PAC fundraiser breaks attendance record

Four tips to help you make the most of your restaurant’s data

PHIL FRIEDMAN Salsarita’s Fresh Cantina

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 ROBERT M. O’HALLORAN East Carolina University RASHMIKANT “HAJI” PATEL Ex-officio Asian American Hotel Owners Assoc.

In Every Issue 5

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

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

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Your Advocate in 2019 and Beyond Letter from NCRLA Chair Billy Sewell and President & CEO Lynn Minges

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Benefits of Membership How NCRLA gives your company a competitive advantage

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At Your Service | Winter 2019

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The Growing Opioid Crisis What you and your team should know

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NISHITH “NISH” PATEL Beacon IMG, Inc. VINAY PATEL SREE Hotels, LLC TOM SASSER Burke Hospitality JASON SMITH 18 Restaurant Group

Wrongful Termination How to avoid legal pitfalls

STEVE THANHAUSER Angus Barn, Ltd.

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CHARLES THOMPSON The Inn on Biltmore Estate

ProStart Helping solve our industry’s workforce challenges

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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

LANCE TRENARY Golden Corral Corporation STERLING F. WEBSTER IV Hilton Garden Inn, Outer Banks Kitty Hawk & Ramada Plaza, Nags Head CRISSY WRIGHT Charlotte Marriott City Center

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 Atlantic Foodservice Marketing, Salisbury Denton Realty Company — Hotels & Commercial Real Estate, Virginia Beach Lime Energy, Huntersville Piedmont Culinary Guild, Belmont Piedmont Triad Insurance, Oak Ridge POUR Bar Services Inc, Raleigh Techguru, Charlotte The Butcher’s Market, Holly Springs Lodging Cambria Hotel Downtown, Asheville Homewood Suites by Hilton, Raleigh-Cary Kimpton Tryon Park, Charlotte

2019 EVENTS

Restaurants Alchemy, Raleigh Angeline’s, Charlotte Boone Saloon, Boone Bull’s Tavern, Winston-Salem Capital City Tavern, Raleigh Cornerstone Tavern, Raleigh Dogwood Bar & Eatery, Raleigh Ed’s Tavern, Charlotte El Dorado Disco, Greensboro Hemingway’s Cuba, Asheville Ink N Ivy, Charlotte Last Resort, Clemmons Lola’s Beach Bar, Raleigh Merchant & Trade, Charlotte

MOFU Shoppe, Raleigh Neomonde Mediterranean, Durham Old Winston Social Club, Winston-Salem Relish Craft Kitchen & Bourbon Bar, Raleigh Rosemont, Charlotte Salvage Station, Asheville SKAY Discotheque, Winston-Salem Still Life, Greenville Tank Town Tavern, Raleigh Tavern 14, Wilmington The Local on 5th, Charlotte Thirsty Pallet, Winston-Salem Village Square Tap House, Clemmons Whiskey Kitchen, Raleigh

February 18 NCRLA Annual Meeting Washington Duke Inn & Golf Club Durham, NC 11:00 am – 12:00 pm

March 7 – 9 2019 North Carolina ProStart Invitational Johnson & Wales University Charlotte, NC

February 18 Stars of the Industry Washington Duke Inn & Golf Club Durham, NC 5:30 pm – 9:00 pm

April 10 Charlotte Golf Classic The Golf Club at Ballantyne Charlotte, NC

March 5 Wake County Hospitality Job Fair Raleigh Convention Center Raleigh, NC

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

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

Learn more at NCRLA.org

Winter 2019 | At Your Service

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Your Advocate in 2019 and Beyond The New Year traditionally brings with it a sense of hope and optimism. Indeed, 2019 looks to be a year of continued growth for North Carolina’s hospitality industry. As always, NCRLA stands ready to protect your interests and help your business thrive.

The month of January marks the beginning of the long legislative session for North Carolina’s General Assembly. Typically, this is when lawmakers tackle the state’s most important issues. Nearly 90 percent of the candidates that NCRLA supported during the fall general election are returning to the legislature. We look forward to educating them about your concerns and encouraging them to support legislation that will benefit our industry.

In 2019, we will build upon our success with The Brunch Bill by working with legislators to seek additional common sense ABC As always, reforms. We will also be prepared to fight against unfair taxes and other bad policies that seem to rear their heads nearly every NCRLA stands legislative session. ready to protect Helping lead this fight is our new Director of Government Affairs Isabel Villa-Garcia. Isabel is a skilled lobbyist with your interests extensive experience on both the national and state levels. and help your Most recently, she worked for Global Automakers where she business thrive. represented industry interests before legislatures in all 50 states.

Prior to that, she served as a lobbyist for a trade association at the NC General Assembly, building strong relationships with legislators. With a background in legislative analysis and fostering important negotiations, Isabel will be a great addition to our team, joining our longtime lobbyist Frank Gray. Together, they will do a tremendous job representing our members in Raleigh and Washington, DC. As we begin the New Year with a positive outlook, we want to encourage you to take advantage of all the benefits that NCRLA members enjoy. We offer a variety of business-building resources, many of which you can find online at NCRLA.org. If your business encounters any issues or problems, please don’t hesitate to contact us. We are always here to support you and help your business grow.

Lynn Minges NCRLA President & CEO

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At Your Service | Winter 2019

Billy Sewell NCRLA Board Chair

At Your Service Volume 8, Issue 1 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 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 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.

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

Thank You to Our Corporate Partners

Corporate partners support the endeavors of the North Carolina Restaurant & Lodging Association in a variety of ways, including event sponsorships, advertising, and more. NCRLA thanks those who help make the association strong.

DIAMOND

PLATINUM

TITANIUM

GOLD

SILVER

View our corporate partnership opportunities at NCRLA.org

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 Mindy Wharton, NCRLA director of marketing and business development, at 919-277-8585.

Winter 2019 | At Your Service

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20% discount on all ServSafe products.

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STR Exclusive discounts on various customizable regional reports and industry profiles, including the STR Report.

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COMPLIMENTARY NATIONAL RESTAURANT ASSOCIATION MEMBERSHIP Receive benefits offered through the National Restaurant Association, including industry trends, services, and more. Call 800-424-5156 or visit Restaurant.org/Membership/Tools-Solutions.

WORKFORCE DEVELOPMENT/TRAINING Workforce development and training solutions to help meet your needs.

Mentorships and job placements are available. Call 919-844-0098 or visit NCRLA.org/foundation/prostart.

BUSINESS DISCOUNTS WITH AHLA NCRLA members who elect to join American Hotel and Lodging Association receive exclusive discounts on staffing solutions through Hcareers, STR reports, music licensing, and more. Call 202-289-3100 or visit AHLA.com to access research, statistics, and cost-saving solutions.

WEBSITE ACCESSIBILITY SOLUTIONS Significant member discounts from DigiPro Media, a website services provider specializing in web accessibility related to the Americans with Disabilities Act (ADA). Learn more at NatRest.digipaas.com.

CREDIT & DEBIT CARD PROCESSING/ PAYROLL SERVICES Benefit from payment processing solutions, loyalty programs, fair pricing, and more. Plus, enjoy superior service that’s available 24/7 with the most reliable data security solution in the country.

Call 888-963-3600 or visit HeartlandPaymentSystems.com.

HEALTH INSURANCE OPTIONS Get easy access to healthcare coverage and other valuable resources and tools. Receive an exclusive 5% discount on group health plans. Call 301-865-7058 or visit UHCTogether.com/forms/NCRLA/form41146.gsp.

EMAIL & ONLINE MARKETING Receive exclusive benefits, including a FREE email marketing account with 500 free monthly messages, 10% discount on list-based pricing plans and more. Call 800-836-2818 or visit Fishbowl.com/northcarolina.

LIQUOR LIABILITY INSURANCE Commercial property, general liability, liquor liability, assault and battery, and excess liability insurance coverage for businesses that service or sell liquor. Receive an exclusive 20% discount. Call 877-366-1140 or visit HMIC.com.

STAFFING SOLUTIONS Receive a 20% discount on the AHLA Career Center, powered by Hcareers, the nation’s leading hospitality job board. Visit AHLA.com and click “Career Development.”

LOCAL HOTEL WAGE AND BENEFITS DATA A dynamic, regularly updated wage and benefits survey tool that helps hotel managers better understand how their hotel compares to others in their area. Call 866-845-8600 or visit LobbyLights.com.

STREAMLINED ALCOHOL PAYMENTS Simplify alcohol purchase payments, ensure compliance, and track purchase data securely with Fintech. 50% off setup fees and ongoing preferred pricing. Call Chad Hardwick at 800-572-0854 ext. 3891 or visit go.fintech.net/NorthCarolinaRLA.

MUSIC LICENSING Broadcast Music, Inc. is the bridge between songwriters and the businesses and organizations that want to play their music publicly. Save up to 20% on annual fees. Call 888-689-5264 or visit BMI.com.

CLASS ACTION SETTLEMENT OPPORTUNITIES Class Action Capital specializes in the early identification of class action settlement opportunities for restaurant and hotels. Learn more at 914-200-0020 or ClassActionCapital.com/ncrla.

222 NORTH PERSON ST, SUITE 210 | RALEIGH, NC 27601 | 919.844.0098 | NCRLA.ORG

As a business owner, there is nothing more important than demonstrating that you care for your community, your business, and your workforce’s health and well-being.

Guest Column

Restaurant Industry Responds to Opioid Crisis Despite a strong economy, the challenge that keeps entrepreneurs and operators up at night continues to be the struggle to attract and retain a qualified workforce. While much is written on the unquestionable human toll of the opioid crisis on our communities, rising opioid dependence is impacting our ability to grow a strong and healthy workforce, job creation, and small business expansion.

Our nation’s leaders are responding in a rare and bipartisan way to address this crisis. In one of its most significant legislative accomplishments under the

Trump administration, Congress passed sweeping opioid legislation — to create, expand, and reauthorize policies across every federal agency aimed at addressing various aspects of the epidemic, including prevention, treatment, and recovery. While public health officials focus on the epidemic from a treatment perspective, little is being done to address the effects of opioids on the workforce and on our economy. The workplace should be an important battleground to help prevent, identify, and connect to those in need of help.

Drug abuse, along with its combined social and financial toll, has invaded our small businesses — not only severely affecting their ability to fill needed positions, but also preventing employees, families, and businesses from fulfilling their economic potential.

Unemployment rates may be at their lowest in decades, but so are labor participation rates. According to a Bureau of Labor Statistics Time Use Survey, 44 percent of prime-age men not in the labor force acknowledged taking pain medication the previous day, and

Winter 2019 | At Your Service

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The overall number of companies that reported issues from prescription drugs.

75%

The amount of workers misusing drugs and alcohol who are working full-time.

39%

Amount of employers who have experienced absenteeism problems from employees using prescription drugs

$2.6 BILLION Amount spent by employers to treat opioid addiction and overdoses in 2016.

recent studies suggest that up to 20 percent of the steady decline in labor force participation ages 25 – 54 may be attributed to opioid use.

Opioids and other forms of drug abuse not only prevent those entering and staying active in the workforce, but are also having devastating effects inside the workplace environment. If you believe that these problems don’t affect your employees — think again. According to a recent study, 75 percent of those misusing drugs and alcohol are working full-time, and it is costing our businesses billions of dollars annually. A recent report published by The Kaiser Family Foundation in 2016 stated that large employers spent $2.6 billion to treat opioid addiction and overdoses.

We are only beginning to measure the financial devastation to our small business community as well. The opioid epidemic is spiking costs in all areas for employers. In a survey by the National Safety Council, 39 percent of employers have experienced absenteeism problems from employees using prescription drugs. Another 29 percent have seen impaired or decreased job performance, 22 percent have experienced human resources complaints and reduced employee morale, 15 percent have experienced a near miss or injury, and shockingly, 10 percent have actually had employees overdose at work.

Overall, seven in 10 companies reported issues from prescription drugs.

No community or industry is spared. According to Substance Abuse and Mental Health Services Administration, the foodservice and accommodations industry currently has the highest percentages of substance use disorders. This is not surprising as restaurants employ one in 10 Americans.

Restaurants are the largest small business employer with a younger demographic who work in a fast-paced and often stressful environment. The challenges of drugs and addiction are entering into our kitchens and workforce leaving restaurant owners and managers ill-equipped with this new reality.

The Delaware Restaurant Association is responding to this crisis by developing a first in the nation educational training course with resources for restaurant owners and managers to recognize

and address the financial and human resources toll of drug abuse. The course will guide users through an interactive online training designed to help restaurateurs recognize how drug and alcohol abuse impact their bottom line, enact and develop policies that fit into their individual business culture, manage real-life workplace scenarios, and connect individual employees who are suffering from addiction with care and local resources.

Opioids and other forms of drug abuse not only prevent those entering and staying active in the workforce, but are also having devastating effects inside the workplace environment.”

No small business is more in tune with their neighborhood and its residents than a local restaurant. Recognizing and combatting drug abuse in the workplace is an important step and vital for all businesses — not only in protecting a business’s bottom line, but also in sending an important message that you care about creating a safe work environment where employees feel secure, supported, and strive to do their best work. As a business owner, there is nothing more important than demonstrating that you care for your community, your business, and your workforce’s health and well-being. 

For more information, please visit HospitalityHRCenter.com.

By Carrie Leishman President/CEO Delaware Restaurant Association

National Restaurant Association

2019 CULINARY FORECAST

WHAT’S HOT

Doughnuts with non-traditional fillings

2019 CULINARY FORECAST

Global flavors in kids’ meals

The survey indicates that Americans crave foods that not only nourish them but also help sustain the planet.

Plant-based and veggie centric foods are no longer just for vegetarians. In fact, three of the 15 hottest items are plant-based sausages/burgers, veggie-centric/ vegetable forward cuisine and plant-based proteins.

Hyper-local sourcing, including restaurants that grow produce in their own gardens, also made the Top 10 list.

CBD and cannabis-infused food and beverages are among the top trends for 2019, along with zero-waste cooking, globally inspired dishes and vegetable-forward cuisine. American Culinary Federation chefs identified the trends for the National Restaurant Association’s What’s Hot survey.

The annual survey asks chefs to identify food and beverage trends for the coming year. Chefs ranked 140 items — from all-day breakfast to zero-waste cooking — as “hot,” “yesterday’s news” or “perennial favorite.” The resulting What’s Hot list gives a preview of the food, beverages and culinary themes that will be the talk of 2019.

Nearly 77 percent of the chefs ranked cannabis/CBDinfused drinks as the No. 1 trend, and 76 percent of them tapped cannabis/CBD-infused food as the second most popular. Chefs who participated in the survey said infusing foods with the ingredients could create unique cuisine opportunities and potential new markets for experiential dining occasions. Seventy percent ranked zero-wate cooking as the third most popular trend.

“The Association’s 2019 What’s Hot report reflects contemporary consumer cravings in tandem with emerging societal dining trends,” says Hudson Riehle, senior vice president of research for the National Restaurant Association. “We’re seeing a more eco-friendly perspective and greater emphasis on global flavors/cuisines as well as enhanced availability of healthful items/children’s meals and the exploration of new food sourcing options.”

Zero-waste cooking, which transforms food scraps, damaged produce and leftovers into culinary delights, ranks third on the list of overall trends for 2019 and second in the culinary concepts category. Chefs are taking a second look at items they trashed in the past — using coffee grinds to flavor homemade ice cream and showcasing cabbage butts in crowd-pleasing stir-fries.

Global flavors also ranked highly, with the trend heating up from last year. Globally inspired breakfast dishes claimed the fourth spot on the survey, followed by global flavors in kids’ meals.

In category after category, global flavors shine brightly.

The Israeli soda gazoz ranks second in the non-alcoholic beverage category. Thai-rolled ice cream placed first among sweets. African cuisines, condiments and spices trended across several categories, including items that originated in North, West and East Africa (Ethiopia). Chefs identified North African cuisine (think tajine and fuul) as today’s “hottest” global flavor.

New cuts of meat, such as shoulder tender, oyster steak or Merlot cut, cooled some after nabbing the top spot for the past two years. As for “yesterday’s news,” chefs ranked overnight oats, anise-flavored cocktails and pretzels in desserts as trends that have come and gone.

National Restaurant Association | Restaurant.org/FoodTrends

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WHAT’S HOT 2019 CULINARY FORECAST

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The National Restaurant Association works with the American Culinary Federation for its annual chefs’ survey of menu trends for the coming year. This year, the Culinary Institute of Americatrained chefs identified concept trends, such as zero-waste cooking, hyper-local ingredients and plant-based protein. They ranked about 130 items as top trends, yesterday’s news or perennial favorites, as well as by category. Learn more at Restaurant.org/research.

TOP TRENDS FOR 2019 1. Cannabis/CBD-infused drinks

5. Global flavors in kids’ meals

2. Cannabis/CBD-infused food

6. Hyper-local (e.g. restaurant gardens, onsite beer brewing, house-made items)

3. Zero-waste cooking (elevated cuisine using food scraps) 4. Globally inspired breakfast dishes

7. New cuts of meat (e.g. shoulder tender, oyster steak, Vegas Strip Steak, Merlot cut)

8. Veggie-centric/ vegetable-forward cuisine (e.g. fresh produce is star of the dish) 9. Chef-driven fast-casual concepts 10. Craft/artisan/locally produced spirits

National Restaurant Association | Restaurant.org/FoodTrends

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TOP TRENDS FOR 2019

BY CATEGORY

KIDS’ MEALS

SNACKS/SWEETS

PRODUCE

DISHES

CONDIMENTS

1. Global flavors in kids’ meals

1. Thai-rolled ice cream

1. Uncommon herbs (e.g. chervil, lovage, lemon balm, papalo)

1. Globally inspired breakfast dishes

1. House-made condiments/ specialty condiments

2. Gourmet items in kids’ meals 3. Healthful kids’ meals 4. Whole grain items in kids’ meals 5. Sliders/miniburgers in kids’ meals

2. Doughnuts with non-traditional filling (e.g. liqueur, Earl Grey cream) 3. Chocolate (responsibly sources, new flavors) 4. Injera chips 5. Artisan/house-made ice cream

2. Locally sourced produce 3. Imperfect/ugly produce 4. Exotic fruit (e.g. rambutan, dragon fruit, paw paw, guava) 5. Super fruit (e.g. acai, goji berry, mangosteen)

GLOBAL FLAVORS

GRAINS/PASTA

PROTEIN

1. North African cuisine/flavors (fuul, tajines, etc.)

1. Protein-rich grains/ seeds (e.g. hemp, chia, quinoa, flax)

2. West African cuisine/flavors 3. Peruvian cuisine

2. Non-wheat noodles/ pasta (e.g. quinoa, rice, buckwheat)

1. New cuts of meat (e.g. shoulder tender, oyster steak, Vegas Strip Steak, Merlot cut)

4. Ethiopian/Eritrean cuisine/flavors (Berbere, injera)

3. Ancient grains (e.g. kamut, spelt, amaranth, lupin)

5. Filipino cuisine

4. Savory granola

3. Locally sourced meat and seafood

5. Teff

4. Sustainable seafood

2. Plant-based sausages and burgers

2. Vegetable carb substitutes (e.g. cauliflower rice, zucchini spaghetti) 3. Street foodinspired dishes (e.g. tempura, kabobs, dumplings) 4. Katso Sando (Japanese cutlet sandwich)

2. North African condiments (dukka, zhug, harissa, ras el hanout, etc.)

3. Shichimi spice/ powder 4. Gochujang (Korean red-pepper paste) 5. Berbere

5. House-made/ artisan pickles

NON-ALCOHOLIC BEVERAGES

ALCOHOLIC BEVERAGES

1. Cannabis/CBDinfused drinks

1. Craft/artisan/locally

2. Gazoz (non-alcoholic spritzer from Israel)

2. Onsite barrel-aged

3. Craft/house-roasted coffee

3. Culinary cocktails

4. Nitrogen/cold brew coffee 5. House-made soda

produced spirits drinks (e.g. savory, fresh ingredients, herbinfused) 4. Locally produced

spirits/wine/beer

5. Heritage-breed meats

5. Rosé cider

RESTAURANT CONCEPTS

CULINARY CONCEPTS

TOP ITEMS FROM EACH CATEGORY

1. Chef-driven fast casual concepts

1. Cannabis/ CBD-infused food

1. Global flavors in kids’ meals

2. Pop-up temporary restaurants

2. Zero-waste cooking (elevated cuisine using food scraps)

2. Uncommon herbs (e.g. chervil, lovage, lemon balm, papalo)

3. Hyper-local (e.g. restaurant gardens, house-made items)

3. Zero-waste cooking (elevated cuisine using food scraps)

4. Veggie-centric/ vegetable-forward cuisine

4. North African cuisine/ flavors (fuul, tajines, etc.)

3. Commissaries (e.g. shared commercial kitchen space) 4. Small-plate menus/ restaurant concepts 5. Food halls

5. Natural ingredients/ clean menus

5. House-made condiments/specialty condiments 6. Globally inspired breakfast dishes 7. Protein-rich grains/ seeds (e.g. hemp, chia, quinoa, flax)

8. New cuts of meat (e.g. shoulder tender, oyster steak, Vegas Strip Steak, Merlot cut) 9. Thai-rolled ice cream 10. Gazoz (non-alcoholic spritzer from Israel)

National Restaurant Association | Restaurant.org/FoodTrends

We bring the right experience to the table.

Our attorneys help keep your business running smoothly and safely, protect your interests, and give you peace of mind.

Cranfill Sumner & Hartzog LLP serves the entire State of North Carolina with offices in Raleigh, Charlotte, and Wilmington.

Learn more about our retail, restaurant, and hospitality practice group at www.cshlaw.com.

Meet Stephanie Gaston Poley.

As Chair of Cranfill Sumner & Hartzog’s Retail, Restaurant, and Hospitality Practice Group, Stephanie provides thoughtful and tailored advice to clients in the retail, restaurant, and hospitality industries. She focuses on serving retailers, business owners and operators, franchises, manufacturers, and distributors in premises liability matters, product liability actions, and business disputes. Stephanie’s experience includes handling slip or trip and fall accidents, falling merchandise cases, negligent security claims, breach of contract and warranty actions, food liability cases, and commercial disputes, to name a few. Contact Stephanie at 919.863.8740.

5420 Wade Park Boulevard, Suite 300, Raleigh, NC 27607

ABC Reform:

Room for Improvement in 2019 As we near the start of the 2019 “long session” of the North Carolina General Assembly, NCRLA continues to lead efforts to promote greater flexibility in our state’s alcohol laws and regulations.

NCRLA staff members are part of an industry group that is working to develop potential legislation for the long session. Our goal is to build upon recent victories, which include: • Brunch Bill with a local option for 10:00 am Sunday sales • Mixed Beverage Tax Stamp Placement that allows the sticker to be placed on the back of a bottle • Mixed Beverage Consumption option for 18hole golf courses ABC reform continues to face several obstacles, most of which stem from North Carolina’s longstanding approach to alcohol control and the complex nature of the state’s ABC Boards.

BACKGROUND The NC ABC Commission was formed in 1937 after the repeal of Prohibition. The 21st Amendment gives states the right to regulate alcohol, and all 50 states do so differently. North Carolina is unique for its vast array of ABC Boards, numbering 168 across the state, that are controlled by both counties and municipalities.

One of 17 “control states” in the nation, North Carolina controls the wholesale and retail tiers of liquor sales, operating a warehouse in Raleigh and 430 ABC stores across the state. Of neighboring states, only Virginia is a control state, however, it allows for private retail via a licensure model.

CURRENT STATE OF AFFAIRS Under North Carolina’s monopoly system of liquor control, both the wholesale and retail tiers are controlled by the state, which sells more than $1 billion of liquor annually. About half of that is returned to liquor companies as “cost of

168 ABC boards individually oversee product selection and revenue disbursement.

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One of 17 “control states� in the nation, North Carolina controls the wholesale and retail tiers of liquor sales, operating a warehouse in Raleigh and 430 ABC stores across the state.

Winter 2019 | At Your Service

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Revenue Breakdown for $1B+ in Sales • $500M COGS back to liquor industry • $188M overhead to run ABC system • $406M distributed to: • State • Counties • Cities • Law Enforcement NC distributes the majority of the net revenue from the sale of spirits into seven categories.

goods sold.” Nearly $200 million serves as overhead to run the ABC system, including infrastructure as well as salaries and benefits to thousands of state and local ABC employees. The remainder, just over $400 million, is distributed to the state’s general fund, counties, cities, and law enforcement.

Many counties and municipalities, not to mention the state, have grown accustomed to this revenue, so any reforms to the ABC system must consider the fiscal impact on these stakeholders.

OPPORTUNITY KNOCKS A recent performance audit of the ABC Commission has drawn the ire of concerned citizens and reform-minded lawmakers. In the audit, released in August 2018, State Auditor Beth Wood blasted the ABC Commission for losing $13 million of taxpayer money due to poor management and lack of oversight.

“Did the Commission appropriately procure, administer, and monitor the contract for the warehousing and distribution of spirituous liquors?” wrote Wood in a letter to the editor published in The News & Observer. “The findings of this audit support an irrefutable no.”

Representative Chuck McGrady (R – Hendersonville), a leading Republican lawmaker and proponent of reforming North Carolina’s restrictive alcohol laws, says direct government sales and distribution of distilled spirits is outdated, and lawmakers should fix the broken system.

“Most states use a licensure model that allows the private sector to sell and distribute liquor,” McGrady explained in a Carolina Journal interview. “I think 18 At Your Service | Winter 2019

we need to consider moving to a more modern licensure model where the state would license liquor sales and distribution just like it already does for wine, beer, and hard cider.”

McGrady, who chairs the House Alcoholic Beverage Control and Appropriations committees, is a longtime proponent of ABC reform, having sponsored and championed the Brunch Bill along with Senator Rick Gunn (R – Burlington). The Brunch Bill earned both legislators recognition from NCRLA as “Hospitality Champions of the Year.”

Continuing to reform the ABC system aligns with a pro-business, free-market, conservative agenda and has the potential to be a bipartisan effort with broad public support.

NCRLA PRIORITIES Many hospitality businesses face an outdated way of doing business with the ABC. Just to name a few examples, restaurateurs and bar managers must pick up orders in the trunk of their personal cars. No credit terms can be extended by law. Getting specialty products or hot items seems nearly impossible. After surveying the NCRLA membership, the most critical areas for reform are: • Better product selection • Less restrictive purchase requirements • Delivery options • Electronic payment/credit options OTHER ISSUES Other industry groups are also interested in ABC modernization efforts. The extent of the legislature’s appetite for change

remains to be seen, but other parties may be focused on the following reforms: • Private licensure model for retailers • Increasing limited sales hours • “Happy Hour” reform • Artificially high prices • Privileges for NC distilleries NEXT STEPS Reforming the ABC system is always a heavy lift, but we have reason to be optimistic. Building on our past successes, we are bullish that we can make incremental changes that are meaningful for our members. We eagerly await the results of the General Assembly’s Program Evaluation Division report due in February, which will weigh the pros and cons of ABC privatization.

In the meantime, we continue to gather feedback from our members on specific issues and welcome input at any time.

Stay tuned to our weekly In the Mix newsletter for updates or contact NCRLA Director of Government Affairs Isabel Villa-Garcia: ivilla-garcia@ncrla.org. 

How to Make the Most of Your Restaurant’s Data There are plenty of reasons that people go into the restaurant business. Many dream of whipping up meals and cocktails for regulars who have made the space their second home. Others want to open a business that gives back to the community. One aspect that doesn’t typically get would-be owners excited to take the leap into entrepreneurship?

Spreadsheets and numbers.

While data and statistics can be intimidating, and somewhat of an afterthought for many restaurateurs, these key insights are an important — even essential — part of running a successful restaurant. From functioning as the foundation for marketing campaigns to acting as the central dictator of what does and doesn’t make the cut on your menu, data can make or break any venture.

Thanks to tools on the market today, restaurant owners and managers do not need a math degree to take advantage of data.

1. Invest in a Smarter POS Data has to be gathered before it can be analyzed. Restaurant owners without a smart point-of-sale (POS) system that easily, quickly, and constantly gathers data have to do it themselves. That means poring over pages and pages of spreadsheets and running mathematical formulas that can be prone to human error. This process certainly is not conducive to substantial growth.

A smart POS system will aggregate all of the data that flows through it, tracking inventory to make sure essential ingredients are always in stock, unearthing the dishes that make the most

loyal customers return, and highlighting which menu items perform the best.

2. Leverage Online Ordering to Increase Sales Heading into winter, many consumers will prefer staying at home over travelling to a restaurant. That’s why it’s more important than ever that restaurants offer online ordering. In addition to being easier for consumers, online ordering is proven to be faster and more accurate than phone orders, since it integrates directly with restaurants’ POS systems.

However, not all systems are created equally. It’s important to look for an online ordering solution that integrates directly with the point-of-sale and offers customizations to match your brand. In addition, find a solution that doesn’t charge commissions on every Winter 2019 | At Your Service

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single order, as that will eat into profits. In Washington, Kenji’s Ramen & Grill increased sales by 10 percent when it started offering online ordering.

COPA, a restaurant in Durham, uses Upserve’s automated inventory software to reduce manual spreadsheet work, minimize waste, increase cash flow, boost menu profitability, send orders directly to distributors, and connect the whole restaurant. This delights guests with the highest quality experience possible.

3. Use Data to Create the Best Menu Restaurant success is hard to come by with an underperforming menu. Restaurant menus aren’t simply a list of all of the offerings. They should be a smartly tailored work of art engineered to make the most out of your highest performing items so that you can grow your margins over time.

Without data, restaurant owners cannot know which dishes do and do not perform.

For example, perhaps one dish seems like a low-performer, only accounting for a small number of orders. A restaurant not leveraging advanced data may take it off the menu. But what if that dish was actually number one for repeat customers? It might be worth keeping since clearly the regulars come back when they have a craving.

Similarly, a seemingly high-performing dish that no one ever orders a second time may be worth retooling.

Creating business profiles on platforms like Facebook, Instagram, and Twitter gives restaurant owners access to a variety of statistics that can help influence decisions.

4. Leverage Data to Engage in Effective Marketing While restaurant owners may bemoan the presence of social media, it can be a data-filled information powerhouse when it comes to mining statistics about the business.

Creating business profiles on platforms like Facebook, Instagram, and Twitter gives restaurant owners access to a variety of statistics that can help influence decisions.

If followers engage most with posts about guacamole, create a guacamole special and see if repeat guests (and sales) increase.

Then consider that a top performer that should be repeated more often. 

Seth Steinman is the SEO manager at Upserve, an organization that helps independent full-service restaurants run and manage their entire business through a restaurant management platform. Contact Upserve at 855-664-3887 or visit Upserve.com to learn more.

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when disaster strikes, but it is important to do so with tact and purpose. Where do you draw the line between feel-good and phony? These guidelines will help you navigate charitable storytelling opportunities.

1. SHARE THE “WHY” Think about the many ways businesses contribute to their communities, from running give-back promotions and volunteering time to hosting fundraising events or jumping into action during a crisis. With good intentions from the start, there is always a “why” behind the effort. The opportunity lies in sharing those details. Explaining a backstory or personal connection draws people in and gives them a memorable way to associate the cause with your organization. Are you passionate about rescuing dogs? Capture photos of your own pups and share your success stories on social channels to promote a fundraising event.

Charitable Giving Meets Humble Communications

A ‘thank you’ and callout of the team’s hard work not only shows appreciation but also organically underscores your company’s values.”

When a natural disaster like Hurricane Florence causes such great devastation and disruption, hospitality professionals are often on the front lines of community recovery efforts, serving as sources of comfort and refuge for those affected.

While it’s true, according to Fortune magazine, that companies who give back to their communities are more successful, we also know that hospitality professionals are often helping neighbors simply because it’s the right thing to do.

To some restaurant and hotel owners and operators, sharing these stories of caring and compassion may feel too selfpromotional. However, well-intentioned business owners shouldn’t shy away from promoting community involvement throughout the year or relief efforts

2. GOOD INTENTIONS ALWAYS WIN Goodwill goes a long way, but inflated stories or overexaggerated descriptions of a brand’s impact will fall flat, and even the best intentions may feel forced.

If efforts are pure from the start then patrons, and often media, will take notice. For example, take the employees at La Casa Del Patron in New Bern, NC. Despite losing power due to Hurricane Florence, they started serving hot meals to community members affected by the storm. This is just one of many stories of selflessness from restaurants, hotels, chefs, and business owners that people will remember for years to come.

3. CONSISTENCY IS KEY It is completely acceptable, and in many ways more impactful, to determine a non-profit organization or cause that underscores company values or speaks to its customers or employees. Tapping into a passion drives action and engagement and presents an opportunity to deepen relationships with a beneficiary or group of stakeholders. Deciding on a charitable partner or cause in advance of a crisis not only helps prioritize time and resources available, but also helps consumers associate giving efforts with your brand.

Take Chef José Andrés, for example, Winter 2019 | At Your Service

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who activates his non-profit World Central Kitchen to provide meals for evacuees and rescue workers before and after natural disasters. He has done this for more than 10 years. When he shares live updates on social media depicting his local efforts, like he did when Hurricane Florence hit North Carolina, it is that legacy of commitment that gives him credibility.

4. WHEN IN DOUBT, GIVE THANKS Whether preparing a campaign or reacting during a time of need, if there is an uneasiness about spreading the word about give-back efforts, look no further than the faces behind the scenes. It is always appropriate to shine a light on the people dedicating their time, energy, and resources to a worthy cause. Think about the ecosystem of those involved — perhaps it is employees and non-profit volunteers, or in some cases law enforcement, first responders, or emergency workers. A “thank you” and callout of the team’s hard work not only shows appreciation but also organically underscores your company’s values.

There is no reason not to share the positivity that the hospitality industry brings to the communities in which you operate.

No matter how you give back, remain truthful and tactful and your followers will gain appreciation and respect for the good work performed. If ever in need of inspiration, follow @NCRLA on Twitter and browse the hashtags #restaurantsgiveback or #CAREolinas to see the big heart of hospitality in action. 

Chef José Andrés activates his nonprofit, World Central Kitchen, to help those in need during Hurricane Florence.

Photos: Alex Austin/World Central Kitchen

Kelly Propst is Vice President at Largemouth Communications, Inc. in Raleigh. For more information about communications best practices, visit LargemouthPR.com or email kelly@largemouthpr.com. Largemouth is proud to be a corporate sponsor of NCRLA. 22 At Your Service | Winter 2019

Since North Carolina is an “Employment at Will” state, employers can terminate an employee for any reason or none at all.

Wrongful Termination: Are You Breaking the Law? It remains to be seen whether the US Equal Employment Opportunity Commission (EEOC) will increase its activity under the Trump Administration, but in 2017 alone, they brought 84,254 charges nationally. This figure is actually down from the Obama Administration years, but is still very substantial in scope

An ever-changing legal landscape makes constant updates and revisions to company policies a critical part of a business’s risk management program. and breadth. While these charges include a variety of offenses such as sexual harassment, discrimination and ADA violations, very often, it is wrongful termination that is the catalyst.

Since North Carolina is an “Employment at Will” state, employers can terminate an employee for any reason or none at all.

Many employers falsely assume that this will protect them from claims of wrongful termination by the former employee.

Exceptions to this include an employment contract dictating terms and conditions of the employment and/or a termination that violates federal or state employment statutes prohibiting discrimination or retaliation.

Wrongful termination claims are brought as a complaint to the EEOC by a former employee after their employment was terminated, claiming the reason for their termination was a violation of a federal or state statute (e.g. Civil Rights Act of 1964, Age Discrimination in Employment Act, Pregnancy Discrimination Act, Americans with Disabilities Act).

There are approximately 30 federal and 10 state anti-discrimination statutes in North Carolina.

A simple internet search will give you a host of examples of North Carolina restaurants and hotels who have settled wrongful termination claims over the last few years. While many of these claims

are settled in favor of the employer, the defense costs alone can range from $5,000 per claim to $250,000 and above depending on the details of the alleged violations.

In other situations, strict enforcement of an approved company policy has been ruled a discriminatory violation, leading to judgements awarded to former employees. Examples of this include enforcement of dress code leading to religious discrimination claims and enforcement of a company’s social media policy that leads to the employee’s termination.

An ever-changing legal landscape makes constant updates and revisions to company policies a critical part of a business’s risk management program.

Consultation with an employment attorney as well as a trusted risk advisor will ensure appropriate development of company policy and appropriate asset protection to operate. No matter the size of the operation, from a single location restaurant to a multistate portfolio, implementing a proper plan to address these potential pitfalls is well worth the effort. 

Bill Hodsden is a Risk Advisor and Hospitality Group Leader with Towne Insurance in Raleigh, NC. He can be reached at 919-882-5166 or bhodsden@towneinsurance.com Winter 2019 | At Your Service

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Manteo to Murphy PAC Event Breaks Attendance Record Thanks to the support of our members, sponsors, and donors combined with the hard work of our staff and everyone who participated, the 2018 Manteo to Murphy PAC event was a phenomenal success. Held on Monday, October 29 at The Pavilion at The Angus Barn in Raleigh, the fundraiser broke all previous attendance records. More than 300 restaurateurs, hoteliers, business and political leaders came out to support the PACs for NCRLA and National Restaurant Association (NRA). Among the special

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guests were Senate President Pro Tem Phil Berger, Sen. Bill Rabon, and Sen. John Alexander.

Attendees enjoyed world-class food, drink, and Southern hospitality.

Throughout the Angus Barn Pavilion, 18 of our state’s most talented chefs prepared dinner for the large crowd. The menu was filled with regional delicacies prepared from fresh North Carolina ingredients.

The exciting live auction drew spirited bidding from dozens of participants.

Winners scored a variety of fun and valuable items such as experiences and getaways, delicious eats, entertainment, and more.

“This year’s Manteo to Murphy event was an incredibly fun evening with amazing friends,” said NCRLA President and CEO Lynn Minges. “I want to personally thank everyone who came out to support this great cause. I also want to offer special thanks to the wonderful team at The Angus Barn for helping make this night such a success.” 

Hosts The Angus Barn Golden Corral Platinum Corral Gold Level Sponsors CaptiveAire Systems McLane Company Silver Level Sponsors Biscuitville Fresh Southern Firehouse Subs LM Restaurants, Inc. Oliver’s on the Cape Fear Tri-Arc Food Systems/Bojangles’ Bronze Level Sponsor Ward and Smith, PA Lodging Sponsor Summit Hospitality Group Donors The Angus Barn Ashley’s Cakes Biltmore Wines Copper Cane Wines & Provisions Fullsteam Brewery Lonerider Spirits ONEHOPE Wine Pepsi ProChef Shelton Vineyards Social House Vodka Southern Glazer’s Wine & Spirits Wake Tech

Thank You to Everyone for Making Manteo to Murphy a Success!

ProStart Volunteers Broughton High School, Wake County Cary High School, Wake County Cleveland High School, Johnston County Leesville Road High School, Wake County Sanderson High School, Wake County Triton High School, Harnett County Chefs Amy Tornquist, Watts Grocery Andrew Schaumann, Vidrio Bud Gruninger, Lone Cedar Café Colin Bedford, Fearrington House Corbett Monica, Stellino’s Italiano Jason Cunningham, Washington Duke Inn and Golf Club Jason Smith, 18 Seaboard Jesse Roque, Never Blue Joe Lumbrazo, Backyard Bistro Jose Garcia, Gonza Tacos y Tequila Julia McGovern, Poppyseed Market Kirk Fiore, Cedric’s Tavern on the Biltmore Estate Mike Long, The Asbury at The Dunhill Hotel Sam McGann, The Blue Point Scott Waters, Winston’s Grille Sean Fowler, Mandolin Travis Myers, Willow’s Bistro Walter Royal, The Angus Barn Winter 2019 | At Your Service

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Filling the Pipeline:

NCRLA Enhances ProStart Training Across State As workforce development challenges continue to mount for North Carolina’s hospitality industry, developing and growing a successful talent pipeline is critical. Expanding the ProStart program to more schools and students is a key component. In 2018, NCRLA worked to secure matching grant funds to better equip both high school students and their teachers with the training and materials they need to flourish.

As part of this year’s budget, NCRLA obtained $200,000 in funding for its philanthropic foundation, the North Carolina Hospitality Education Foundation (NC HEF) to provide nationally-certified programs in career and technical education that focus on developing the critical skills necessary to succeed in the hospitality industry. Every dollar from the state is matched by NC HEF to maximize the positive impact for students and employers.

These additional funds provided by the North Carolina legislature have allowed the foundation to enhance credentialing for ProStart students.

This academic year, NC HEF is offering workshops across the state to help ProStart students understand how to offer exceptional customer service experiences. Since the first job for most high school students is in a restaurant or food service establishment, teaching the basics of good customer service can help them quickly achieve success. NC HEF uses the curriculum Guest Service Gold written by the American Hotel and Lodging Educational Institute.

In addition, this new funding has enabled NC HEF to provide the ProStart credential exam free of charge to all North Carolina ProStart students. This recognition from the National

Restaurant Association Education Foundation is the culminating certificate for their work throughout Levels 1 and 2 of the ProStart program.

Both of these credentials are recognized by restaurants and hotels across the hospitality industry and can help set students apart from other employees. As employers struggle to find qualified employees, NCRLA is committed to creating opportunities and filling the pipeline with talented students.

Since the first job for most high school students is in a restaurant or foodservice establishment, teaching the basics of good customer service can help them quickly achieve success.”

More about NC HEF As the philanthropic foundation of the North Carolina Restaurant & Lodging Association, the North Carolina Hospitality Education Foundation (NC HEF) exists to enhance the hospitality industry’s service to the public through education, community engagement, and promotion of career opportunities. NC HEF works to attract, develop, and retain a career-oriented professional workforce for the hospitality industry. For more information, visit NCRLA.org/foundation or contact NC HEF Director Mandy Hines at mhines@ncrla.org.  Winter 2019 | At Your Service

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

Biscuitville

For their annual “Breakfast After Dark” fundraiser, Biscuitville Fresh Southern opened all 55 restaurants in North Carolina and Virginia after normal operating hours.

Each location served customers from 5:00 pm – 8:00 pm on October 16. Biscuitville donates 20 percent of food and beverage sales from this event to benefit more than 200 local schools and community organizations across the two states.

The Ballantyne

During the holidays, The Ballantyne, A Luxury Collection Hotel, hosted their annual Gingerbread Lane competition to raise money for the Levine Children’s Hospital. Guests at the Charlotte hotel were treated to nearly 100 creations from professional, amateur, and youth sculptors. Visitors could vote for their favorites for a $1 donation. The Ballantyne set a goal of $14,000 for this competition, which will go to support the Levine Children’s Hospital in Charlotte.

PepsiCo

In response to the destruction wrought by Hurricane Florence, the PepsiCo Foundation committed to donate $1 million in grants to relief agencies as well as 350,000 meals to communities impacted by the storm. The PepsiCo Foundation pledged to give $500,000 grants to the American Red Cross and The Salvation Army to help the organizations provide essential resources to storm victims. The Foundation’s nutrition operation Food for Good provided more than 350,000 meals to families in affected areas.

Golden Corral

In the aftermath of Hurricanes Florence and Michael, Golden Corral provided extensive support to North Carolina residents who were affected by the storms. The company’s assistance ranged from offering free meals for first responders and residents to providing food, water, and support during cleanup efforts.

Golden Corral also donated $1,820,658 to Camp Corral, a nonprofit advocate for military families, in October. The funds were raised through Golden Corral’s annual in-restaurant campaign. The donation will help provide a free week of summer camp for the children of wounded, injured, ill, or fallen military service members. Golden Corral founded Camp Corral in 2011 to serve military families. The Coca-Cola Company recently presented Golden Corral the 2018 President’s Veterans Recognition Award for exemplary support of the US Armed Forces, veterans, and their families.

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.”

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À La Carte

A sampler of hospitality news stories

Refund Opportunities for NCRLA Members

The North Carolina Restaurant & Lodging Association is working with Class Action Capital, a market leader in class action settlement claim management. This is not participation in a lawsuit but submitting and managing a confidential claim to obtain a share of settlements that have already been set aside for distribution. There is no upfront cost to any facility to participate in this program. The following are current settlements that your organization may be eligible to participate in: • Payment Card Interchange Fee Settlement: Approximately $6 billion This settlement resolves allegations over whether VISA, MasterCard, and their issuing banks violated the law by setting interchange fees and then enforcing rules that prohibited merchants from accepting other less expensive forms of payment from customers. There is no claim form available at this time and no filing deadline has been set, but businesses can begin the process and sign the authorization form.

• Lithium Ion Battery Settlement: $106,950,000 (with more expected) This settlement will reimburse any company that purchased products containing lithium ion batteries, including laptops, camcorders, mobile phones, and cordless power tools from 2000 through 2011.

Deadline: January 19, 2019 • Optical Disc Drive Settlement: $205,000,000 This lawsuit claims the defendants conspired to fix or stabilize prices of Optical Disc Drives (ODDs) at artificially high levels. Your facility is likely eligible if you purchased a computer with an internal ODD, a stand-alone ODD, or an ODD designed to be attached externally to a computer. The class period is April 2003 through December 2008.

Deadline: January 28, 2019 Learn more at ClassActionCapital.com/cases/ NCRLA or email Josh@classactioncapital.com.

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Free Online ServSafe Alcohol Courses

NCRLA has partnered with the North Carolina ABC Commission to offer FREE online ServSafe Alcohol courses and exams (a $30 value) for a limited time to 1,000 alcohol service providers across the state. The ServSafe Alcohol course is offered in both English and Spanish. Certification is valid for three years. To learn more and sign up for a course, visit NCRLA.org/servsafe-alcohol.

NCRLA Receives ISHA Award for Hurricane Communications

The International Society of Hotel Associations (ISHA) held their 2018 Winter Conference on December 3 – 5 in Denver, CO. During the conference, NCRLA was honored with an Award of Excellence for communications to members during and after hurricanes Florence and Michael. NCRLA President and CEO Lynn Minges accepted the award.

Minges, who attended the event with NCRLA COO Alyssa Barkley, was also installed as Secretary/Treasurer on the ISHA board of directors.

ADA Complaints on the Rise

Several NCRLA members have received letters of complaint related to the Americans with Disabilities Act (ADA) regarding website accessibility compliance. The ADA is the law of the land, making discrimination against people with disabilities illegal.

ADA website compliance is a recent hot-button legal issue for hospitality business owners. NCRLA has partnered with DigiPro Media to offer our members a significant discount on web accessibility solutions. Learn more at NatRest.digipaas.com.

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THE NORTH CAROLINA RESTAURANT & LODGING ASSOCIATION CORDIALLY INVITES YOU TO ATTEND THE

THE HONOREES ARE: Lodging Operator of the Year, Anthony Carey, The Siena Hotel

Lodging Manager of the Year, Robert Foster, Biltmore Farms Hotels

Restaurateur of the Year, Lance Trenary, Golden Corral

Lodging Employee of the Year, Solida Richmond, Burke Manor Inn & Pavilion

Ken Conrad Award for Service to the Community, Buddy Bengel, Bengel Hospitality

Restaurant Manager of the Year, Megan Bailey, Carolina Ale House – Wilmington

Ken Conrad Award for Service to the Community, Dean Ogan, Rocky Top Catering

Restaurant Manager of the Year, Vinnie Delillo, Mama Ricotta’s

Griff & June Glover Award for Distinguished Service, Mike Martino, Sheraton Imperial Hotel & Convention Center

Restaurant Employee of the Year, Phillip Gomes, Winston’s Grille Hospitality Supplier of the Year, Scott Meltzer, Ecolab

PRESENTED BY SYSCO/FRESHPOINT

FEBRUARY 18, 2019 5:30-9 P.M.

Washington Duke Inn & Golf Club Durham, NC For details, visit NCRLA.org/Stars

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