at your
Official Magazine of North Carolina Restaurant & Lodging Association
Service 2018 Chef Showdown:
North Carolina’s Top Culinary Talents Compete in Charlotte The growing problem of human trafficking in America’s hotels
Fall 2018 Issue, Vol. 7, Issue 3 NCRLA.org
PLUS Hot-button legislative issues
Heartland’s Hiring Solutions: Everything But The Interview JOB DISTRIBUTION | APPLICANT TRACKING | ONBOARDING | TAX CREDITS For more information contact Bobby Higdon 888-798-3133 Ext. 11577 I robert.higdon@heartland.us heartland.us
table of contents in every issue
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Let’s Finish the Year Strong Letter from NCRLA Chair Billy Sewell and President & CEO Lynn Minges
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Upcoming Events Network with hospitality industry leaders at NCRLA’s upcoming events
9
Welcome New Members Welcome to our latest members from across North Carolina
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Legislative Success Highlights from our successes in the NC General Assembly
24
Hot Buttons Important issues being addressed by state legislatures and city councils across the country
BILLY SEWELL, Chair Platinum Corral, LLC JIM BELEY The Umstead Hotel & Spa SCOTT BREWTON Pinehurst Resort & Spa DAN FREELAND Concord Hospitality Enterprises PHIL FRIEDMAN Salsarita’s Fresh Cantina DORIS HUEBNER F & D Huebner, LLC JOEL GRIFFIN Griffin Stafford Hospitality, LLC ALAN HILTON S & D Coffee, Inc. BURNEY JENNINGS Biscuitville Fresh Southern SCOTT MAITLAND Top of the Hill Restaurant, Brewery & Distillery MICHAEL MARTINO Sheraton Imperial Hotel & Convention Center
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Benefits of Membership How NCRLA gives your company a competitive advantage
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ProStart® A student mentor shares how her company benefits from ProStart®
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Member Moments Recent philanthropic efforts from across North Carolina’s hospitality industry
RASHMIKANT “HAJI” PATEL Ex-officio Asian American Hotel Owners Assoc.
A la Carte A sampler of hospitality-related news stories
NISHITH “NISH” PATEL Beacon IMG, Inc.
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Chef Showdown Highlights Memorable moments from this year’s exciting statewide competition
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Human Trafficking in America’s Hotels What you should know about this startling pandemic
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Know Your Rights: Filing an Appeal with the Health Department What are your options for appealing a violation?
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Association Health Plans An affordable health insurance option for smaller operators
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Elevate Your Brand Three ways to grow your company’s brand by utilizing existing resources
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AMBER MOSHAKOS LM Restaurants ROBERT M. O’HALLORAN East Carolina University
VINAY PATEL SREE Hotels, LLC TOM SASSER Burke Hospitality
features
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NCRLA EXECUTIVE BOARD OF DIRECTORS
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JASON SMITH 18 Restaurant Group STEVE THANHAUSER Angus Barn, Ltd. CHARLES THOMPSON The Inn on Biltmore Estate 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
EXCLUSIVE DISCOUNTS AND SOLUTIONS FOR NORTH CAROLINA RESTAURANT & LODGING ASSOCIATION MEMBERS Through the Hospitality Associations Alliance program, a strategic alliance platform created by the National Restaurant Association and UnitedHealth Group, NCRLA members can enjoy exclusive discounts and solutions from industry-leading organizations like UnitedHealthcare, Optum and DigiPro Media.
The Hospitality Associations Alliance program: • Provides access to more affordable health care solutions with members-only pricing. – Exclusive discounts on medical and specialty benefits from UnitedHealthcare. – Exclusive Association Health Plan option for small employers in the hospitality industry (insured and serviced by UnitedHealthcare). • Promotes and supports health and wellness in the hospitality industry. – Free National Restaurant Association Pharmacy Discount Card program for prescription savings (not insurance). – Discounted Health Savings Account (HSA) from Optum. • Helps members mitigate the risk of Americans with Disabilities Act (ADA) website accessibility lawsuits. – Exclusive discounts on website accessibility solutions from DigiPro Media. For more information on the Hospitality Associations Alliance program and its exclusive member offerings, contact Moriah Murphy at moriah.murphy@optum.com.
Some restrictions and exclusions apply. Discounts are available only to members of the National Restaurant Association and its state restaurant association partners; and may vary by location and group size. Insurance coverage provided by or through UnitedHealthcare Insurance Company, UnitedHealthcare Insurance Company of Illinois, Inc. or their affiliates. Administrative services provided by United HealthCare Services, Inc. or their affiliates. Health Plan coverage provided by or through UnitedHealthcare of North Carolina, Inc. Health savings accounts (HSAs) are individual accounts offered by Optum Bank®, Member FDIC, and are subject to eligibility and restrictions, including but not limited to restrictions on distributions for qualified medical expenses set forth in section 213(d) of the Internal Revenue Code. State taxes may apply. This communication is not intended as legal, investment or tax advice. Please contact a competent legal, investment, or tax professional for personal advice on eligibility, investing, tax treatment and restrictions. Federal and state laws and regulations are subject to change. Investments are not FDIC insured, are not guaranteed by Optum Bank®, and may lose value. D30460 8/18 © 2018 Alliance Business Solutions, LLC. All rights reserved.
Let’s Finish the Year Strong Letter from the NCRLA Chair and CEO By any measure, 2018 has been an exceptionally productive year for North Carolina’s hospitality industry. Through dedication and persistence, NCRLA recorded several victories in the General Assembly. We were able to defeat new meals and occupancy taxes that would have hurt our industry. In addition, we secured additional funding for hospitality job training through NCRLA’s education foundation. We also made significant strides toward improving the state’s ABC system, and we are gearing up for more work on that front. One of our biggest achievements this year has been increasing support for our Charlotte and Asheville members. It has long been a part of NCRLA’s strategy to expand our footprint in high-growth areas of our state. We are proud to have extended our capacity to serve the Charlotte and Asheville communities with the addition of John Beatty, our new Area Director. John’s passion and commitment to North Carolina’s hospitality industry and to the issues that impact our members, coupled with his experience and knowledge of these markets, make him an ideal fit for this new role. As much as we’ve accomplished, there are still many critical issues across the state that we are working hard to address. With the November general election just around the corner, your industry needs your help more than ever. Together, we must actively support legislators who understand the hospitality industry and value our role as a key economic driver for North Carolina. There are several ways that you can lend a hand, including supporting the NCRLA Political Action Committee. Thanks to you, each of our 2018 PAC fundraisers, including the recent Uptown ‘Que & Brew in Charlotte, have been successful in strengthening our overall efforts. We hope that you will join us for the upcoming Manteo to Murphy PAC event on October 29 at The Angus Barn in Raleigh. The best chefs from across the state will present their premier dishes at this annual fundraiser. Members will enjoy incredible food and entertainment while bidding on the many silent and live auction items. What we accomplish over these remaining months will help determine how successful our industry can be in 2019 and beyond. NCRLA continues to ensure that your voice is heard in Raleigh and Washington. Let’s work together to keep the momentum going and finish this year stronger than ever.
At Your Service Volume 7, Issue 3 An official publication of the N.C. Restaurant & Lodging Association © 2018 STAFF President & CEO LYNN D. MINGES Chief Operating Officer/ Membership Development/ Health and Safety Regulations/ ALYSSA BARKLEY, IOM Director of Communications MARGO METZGER Director of Marketing and Business Development MINDY WHARTON Director of Hospitality Education MANDY HINES Database Manager & Membership Coordinator NATALIE COX Executive Assistant/ NCRLA Board Liaison AMY BERENSON General Counsel & Lobbyist FRANK GRAY Printer CHAMBLEE GRAPHICS, INC. Graphics and Design WHITNEY GOULDING DESIGNS whitney.designer@gmail.com BUSINESS OFFICE 222 North Person Street, Suite 210 Raleigh, N.C. 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.
Lynn Minges NCRLA President & CEO
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Billy Sewell NCRLA Board Chair
/NCRLA @NCRLA Or search North Carolina Restaurant & Lodging Association
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2018 calendar of events Network with North Carolina’s hospitality industry leaders at one of NCRLA’s upcoming events. Learn more at NCRLA.org.
OCTOBER
OCTOBER
29.18
29.18
Manteo to Murphy PAC Fundraiser The Pavilion at the Angus Barn Raleigh, NC 5:30 p.m. – 9:00 p.m.
NCRLA Board Meeting NCRLA Headquarters Raleigh, NC 10:00 a.m. – 2:00 p.m.
NOVEMBER
NOVEMBER
15.18
30.18
NC HEF Board of Trustees Meeting Broughton High School Raleigh, NC 10:30 a.m. – 1:30 p.m.
FEBRUARY
18.19
NCRLA Board Meeting Washington Duke Inn Durham, NC 12:00 p.m.
Competition Skills Bootcamp Johnson & Wales Charlotte, NC All day
FEBRUARY
18.19
Stars of the Industry Awards Washington Duke Inn Durham, NC 5:30 p.m. – 9:00 p.m.
NOVEMBER
15.18
Hotel/Restaurant General Manager and Owner Meeting NCRLA Headquarters Raleigh, NC 9:00 a.m. – 10:30 a.m.
FEBRUARY
18.19
NCRLA Annual Meeting Washington Duke Inn Durham, NC 10:00 a.m. – 11:00 a.m.
MARCH
7–9.19 NC ProStart Invitational Johnson & Wales Charlotte, NC All day
NCRLA Helpline Do you have questions about regulatory issues that impact your business? NCRLA can help. Membership grants you three hours of assistance from our on-staff health and safety regulations expert, Alyssa Barkley. Contact Alyssa at 919-844-7883 or abarkley@ncrla.org.
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welcome new NCRLA members NCRLA welcomes new members from across North Carolina Go to NCRLA.org/membership to learn more about NCRLA and to download a membership application. New Allied Members Fincher Insurance Agency, Fayetteville Gregory Pest Solutions, Greenville Headway Workforce Solutions, Raleigh helpknx, Raleigh Kaboodle, Charlotte Peak Insurance Group, Winston-Salem Reinhart Foodservice, Suffolk, VA Social House Vodka, Raleigh Tarboro Brewing Company, Tarboro TBC West: Tacos and Taproom, Rocky Mount Time Value Accounting & Business Services, LLC, Raleigh Upserve, Inc., Providence, RI WAND Corporation, Eden Prairie, MN New Lodging Members Country Inn and Suites RDU Airport, Morrisville New Restaurant Members Bill’s Truck Stop, Inc., Linwood
Boondocks Brewing, West Jefferson Burger Bar, Asheville Catch Restaurant, Wilmington Cold Mountain Concepts, LLC (Hayes Grocery), Pisgah Forest Crawford and Son, Raleigh Ezzell’s, LLC, Warsaw Freshii, Raleigh Gamekeeper Restaurant, Boone Jyoti’s World Cuisine, Charlotte Magnolia Kitchen, Wake Forest Maverick’s Smokehouse and Taproom, Durham On the Square, Tarboro R&R Bar-B-Que, Concord Rush Bowls, Raleigh Shooters II, Inc., Durham The Scarlett Bee, Asheville Tonic Social Club, Wake Forest Waffle House Inc. (152 NC locations) West Hospitality, LLC, Cary
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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
TITANIUM
Charlotte a
company
PLATINUM
®
RALEIGH
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.
THE NORTH CAROLINA RESTAURANT & LODGING ASSOCIATION CORDIALLY INVITES YOU TO ATTEND THE
PRESENTED BY SYSCO
FEBRUARY 18, 2019 5:30-9 P.M. 10
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Washington Duke Inn & Golf Club 3001 Cameron Blvd. Durham, North Carolina For details, visit www.ncrla.org.
2017-2018 Legislative
SUCCESSES
Secured More ABC Flexibility NCRLA continues to lead efforts to promote greater flexibility in North Carolina’s ABC laws. Recent victories include passing the Brunch Bill, resolving mixed beverage tax stamp issues, and securing mixed beverage consumption on 18-hole golf courses.
The North Carolina Restaurant & Lodging Association (NCRLA)
Passed Grill Bill NCRLA advocated for the “Grill Bill,” which allows restaurants and hotels to use outdoor grills to better serve their patrons.
is fiercely committed to improving the business and regulatory climate for North Carolina’s restaurant and lodging establishments through aggressive advocacy on national, state, and local issues.
Increased Funding for Tourism Promotion NCRLA continues to advocate for increased funding for state tourism marketing and promotion, and helped to secure funding in both the 2017 and 2018 budgets. Research shows that investment in marketing ensures continued visits to the state, generating additional room nights and restaurant expenditures.
Maintained Occupancy Tax Guidelines NCRLA fought to maintain long-established occupancy tax guidelines that ensure proceeds are used only for tourism promotion and the hospitality industry.
HB2 Repealed HB2 NCRLA played a key role in supporting legislation that repealed House Bill 2.
Defeated Meals Taxes NCRLA has defeated all recent attempts to establish new meals taxes. These taxes unfairly target patrons of local restaurants and deli counters.
Obtained Funds for Workforce Development NCRLA worked to secure $200,000 in state funding to the NC Hospitality Education Foundation to expand and enhance the ProStart program throughout the state. This funding will help ensure the hospitality industry grows a strong talent pipeline to meet growing workforce needs.
For more information, visit us at www.ncrla.org
CHEF SHOWDOWN HIGHLIGHTS
North Carolina’s Top Culinary Talents Put on a Show in Charlotte Professionals from across our state’s hospitality industry gathered on August 27–28 at the Charlotte Convention Center for the fourth annual North Carolina Restaurant and Lodging Expo (NCRL-EXPO). This was the first time that the popular event was held in Charlotte. Attendees lined up for the many educational seminars and then watched as the state’s most talented chefs, pastry chefs, and mixologists competed for the top prizes and awards in the 2018 NCRLA Chef Showdown. Twenty-one chefs and six mixologists competed in the final round of the Chef Showdown, which was held on August 27 at Aria at Founders Hall in the Bank of America Center in Uptown Charlotte. The participants were judged by a panel of industry experts based on the presentation and taste of their dishes as well as the best use and number of local North Carolina ingredients on each plate. As part of the fun and excitement, attendees had the opportunity to cast a vote for their favorite dishes and drinks. They determined the People’s
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Choice award winners for Best Savory Dish, Best Pastry Dish, and Best Specialty Cocktail. A New Semifinal Round The Chef Showdown kicked off earlier than usual this year with statewide events that began in June. To accommodate the growing number of participants, NCRLA introduced three regional semifinal qualifying rounds prior to the main Chef Showdown event. A total of 32 savory and pastry chefs collectively competed at either eastern regionals at Lawson’s Landing in New Bern, western regionals at Highland Avenue in Hickory, or central regionals at Vidrio in Raleigh. World-Class Competition After the aprons, knives, and mixers were put away, Travis Myers of Willow’s Bistro in Winston-Salem emerged with the coveted NCRLA Chef of the Year title. Miranda Brown of Charlotte’s The Asbury at the Dunhill earned NCRLA Pastry Chef of the Year and Joe Nicol of The Times at S&W in Asheville took home NCRLA Mixologist of the Year. “The level of creativity and talent at this year’s Chef Showdown was simply amazing,” said NCRLA President and CEO Lynn Minges. “The chefs and mixologists All photos by The Beautiful Mess, TheBeautifulMess.com. Chef Brandon Shepard of Urban Street Eats Catering & Food Truck in Cedar Point finalizes his award-winning entry.
2018 WINNERS • NCRLA Chef of the Year: Travis Myers, Willow’s Bistro, Winston-Salem • NCRLA Pastry Chef of the Year: Miranda Brown, The Asbury at the Dunhill, Charlotte • NCRLA Mixologist of the Year: Joe Nicol, The Times at S&W, Asheville (Represented Fainting Goat Spirits) • People’s Choice Savory: Thomas Card, Counting House at the 21c Museum Hotel, Durham • People’s Choice Pastry: Anika Rucker, Fahrenheit Charlotte, Charlotte • People’s Choice Specialty Cocktail: Hannah Forde-Smith, Chef and the Farmer, Kinston (Represented Mother Earth Spirits) • Best Use of a “Got to Be NC” Ingredient – Savory: Teddy Diggs, Coronato, Chapel Hill • Best Use of a “Got to Be NC” Ingredient – Pastry: Cody Middleton, Forsyth Country Club, WinstonSalem • Most Creative Presentation – Savory: Brandon Shepard, Urban Street Eats Catering & Food Truck, Cedar Point • Most Creative Presentation – Pastry: Cody Middleton, Forsyth Country Club, Winston-Salem • Best Booth Design – Savory: Matthew Hannon, Ashten’s, Southern Pines • Best Booth Design – Pastry: Gerald Hawkins, Gaston Country Club, Gastonia • Best Booth Design – Mixologist: Sarah Wells, FS Food Group, Durham (Represented Durham Distillery)
Above: Mixologist Joe Nicol (center) of The Times at S&W in Asheville took home the NCRLA Mixologist of the Year title. He represented Fainting Goat Spirits. Right: Chef Luca Annunziata of Charlotte’s Caffe Siena prepares for the Showdown. • • • • •
Scott Ostrander, Grand Bohemian Hotel, Asheville James Patterson, Sedgefield Country Club, Greensboro David Quintana, Dot Dot Dot, Charlotte Matthew Shepard, McNinch House Restaurant, Charlotte Brandon Shepard, Urban Street Eats Catering & Food Truck, Cedar Point
that competed in Charlotte are a testament to the world-class quality of North Carolina’s restaurant industry.” CHEF FINALISTS • Luca Annunziata, Caffe Siena, Charlotte • Sam Cahoon, Savorez, Wilmington • Antonio Campolio, Persimmons, New Bern • Thomas Card, Counting House at the 21c Museum Hotel, Durham • Chris Coleman, Stoke Charlotte, Charlotte • Teddy Diggs, Coronato, Chapel Hill • Matthew Hannon, Ashten’s, Southern Pines • Joseph Heskin, Oceanic, Wrightsville Beach • Thomas Marlow, Mimosa Grill, Charlotte • Travis Myers, Willows Bistro, Winston-Salem
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PASTRY CHEF FINALISTS • Samantha Allen, The Fig Tree, Charlotte • Miranda Brown, The Asbury at the Dunhill, Charlotte • Gerald Hawkins, Gaston Country Club, Gastonia • Nicole Lourie, Counting House at the 21c Museum Hotel, Durham • Cody Middleton, Forsyth Country Club, Winston-Salem • Anika Rucker, Fahrenheit Charlotte, Charlotte Below: Distillers and mixologists from across North Carolina are ready for the heated competition.
SPECIAL THANKS TO: • Performance Foodservice • Summit Hospitality Group • Aria at Founders Hall • Pepsi Bottling Ventures • US Foods • Got to Be NC • Beacon IMG • S&D Coffee & Tea • Largemouth Communications • Cheerwine • Ecolab • Sysco | Freshpoint • Holiday Inn Charlotte - Center City • Bold Rock Cider • Shelton Vineyards • S&D Coffee & Tea • Goodnight Brothers • Flying Olive Farms 14
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MIXOLOGIST FINALISTS • Larry Suggs, The Stanley, Charlotte (Represented TOPO Organic Spirits) • Joe Nicol, The Times at S&W, Asheville (Represented Fainting Goat Spirits) • Sarah Wells, FS Food Group, Durham (Represented Durham Distillery) • Luke Zabor, Alley Twenty Six, Durham (Represented Lassiter Distilling Co.) • Max Trujillo, NC F&B Podcast, Raleigh (Represented Three Stacks Distillery — SOCIAL HOUSE Vodka) • Hannah Forde-Smith, Chef and the Farmer, Kinston (Represented Mother Earth Spirits)
• • • • • • • • • • • • • • • •
The Beautiful Mess Photography Alsco Mother Earth Spirits LM Restaurants Inland Seafood Carolina Brewery New Bern CVB Hickory Metro CVB Harmony House Inn The Blossom Shop United Healthcare Highland Avenue Lawson’s Landing Cafe Vidrio Party Reflections Meetings on Cue
For more information about the NCRLA Chef Showdown, visit NCRLA.org/chefshowdown. z
Above: This year’s field of chef finalists with Showdown Co-host Heidi Billotto (center). Each finalist was selected from regional semifinalist events held across the state.
EDUCATIONAL SEMINARS DRAW CROWDS AT NCRL-EXPO This year’s NCRL-EXPO featured an expanded educational seminar program, which garnered lots of attention. Industry leaders shared personal stories, state-of-the-art practices, and innovative ideas affecting restaurant and hospitality businesses. Attendees viewed the latest products, services, and technologies on the market.
Above: NCRLA President and CEO Lynn Minges presents the 2018 Chef of the Year award to Travis Myers of Willow’s Bistro in Winston-Salem. Right: NCRLA Pastry Chef of the Year Miranda Brown of The Asbury at the Dunhill in Charlotte.
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HUMAN TRAFFICKING IN AMERICA’S HOTELS
By Jeff Tiegs Guardian Group COO
Hiding in Plain Sight: Simple Ways to Safeguard Your Establishment from Sex Trafficking
The restaurant and lodging industries provide lasting memories and valuable services for travelers away from home for business and pleasure. At times, it can be difficult balancing privacy with protection, autonomy with accountability, or convenience with comfort. Hotels are crossroads for millions of people and play a crucial role in providing a place to rest and unwind. Sadly, this industry, built on the intention of providing comfortable accommodations, is facing a growing problem. This problem is known as sex trafficking. Most people do not realize that hotels are a major target for sex traffickers. Hotels are on the frontlines of this battle, and they deserve to be better equipped with the knowledge 16
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and tools to protect themselves. Traffickers feel that they can brazenly walk the halls and sit in the lobbies of hotels throughout America selling girls. Sometimes the girls come in with obvious indicators of abuse, exploitation, and trafficking. It is not always easy to discern what is happening. It is not easy to know exactly what to do, but something has to be done. Hotels should have well-defined procedures and protocols in place when confronted with a suspected trafficking case. All hotel employees should be equipped to recognize the indicators of a trafficking scenario. Identifying victims and alerting authorities can help save a victim’s life and lead to the arrest of a sex trafficker. The hotel industry must train employees correctly so that the liability of the crime is not placed on the hotel but can be deflected onto the shoulders of the perpetrator. Recognizing the indicators of sex trafficking and having a reporting protocol in place are the first steps to safeguarding your business. Training not only helps prevent sex trafficking, it also keeps the
hotel industry free from liability. Training provides a deterrent to traffickers and is a beacon of light to the victims. It allows the hotel industry an avenue to act on their social responsibility as well as protect themselves from civil and criminal liability. States all across the United States are introducing legislation to require training for hoteliers and their staff to recognize and respond to indicators of sex trafficking. We do not want to pass the liability of these traffickers onto the hotels, but we want the hotels informed and armed to defend themselves. There is no reason for an upright industry to get caught up in this mess. Get involved, shape the discussion, and set the conditions so all parties are protected. How does the hotel industry receive the correct training and know where they can find the resources necessary to detect, prevent, and report sex trafficking? Guardian Group recommends that businesses design a plan of action to recognize and address trafficking indicators, including what they can do to reinforce or alleviate their suspicions and how to train staff on reporting a suspected crime to law enforcement.
Guardian Group also outlines what someone should do if they suspect the occurrence of sex trafficking. Never attempt to make contact or directly confront a suspected trafficker or alert the victim that you are suspicious. Instead, call 9-1-1 if the situation is emergent with threats of violence and physical assault. Guardian Group provides a significant amount of information about this crime on their non-profit’s website. Booklets and training manuals that explain sex trafficking and how to become involved are available. The Guardian Seal Training Program is a 100% self-paced online training program designed to help hotels and their staff recognize the signs of human trafficking within their establishments. The Guardian Seal begins by helping staff at all levels understand how this criminal enterprise intersects their workplace and why it is imperative to be able to respond appropriately when they suspect it. The training will ensure hotel staff understand how to identify sex trafficking so they are equipped to recognize exploiters, buyers, and victims of this fast-growing crime. Learn more at TheGuardianGroup.org/seal. z
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KNOW YOUR RIGHTS
How to File an Informal Appeal with Your Local Health Department It happens from time to time — the health inspector comes in for a routine inspection and tags you with a violation you don’t think you deserve. Maybe it is something that an inspector has never before addressed and your procedures have remained the same. Maybe it’s an incorrect interpretation of the violation, and thanks to your knowledge and experience, you know it is wrong.
OPTION 3 The food code allows restaurant operators the opportunity to file an informal appeal of an inspection for review. Here is how you accomplish this and what you can expect: • Within seven days of the inspection visit, you must request an informal appeal that specifically states the reason for the dispute. The request must be in writing and hand delivered, or postmarked within the seven-day time period.
In a worst-case scenario, maybe the inspector told you that the violation stems from their personal preference and isn’t necessarily tied to the actual food code. What recourse do you have? Take the point(s) violation and move on? Not necessarily because you do have some options. OPTION 1 Conduct an open conversation, asking the health inspector to fully explain the violation and to explain where it’s located in the food code. OPTION 2 Contact the environmental health supervisor at your local health department to request an explanation of the violation or inspector behavior.
•
•
The environmental health supervisor for the county will conduct the review. If the supervisor conducted the inspection under appeal, or if your county only has one health inspector, the environmental health regional specialist responsible for the county will handle the review. The review will be conducted within 30 days of receipt of the appeal request. At that time, you will be contacted to be heard regarding
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Available exclusively from
the appeal and a written decision addressing the issues of the appeal will be mailed to the operator/permit holder and to the state health director. This written decision shall be binding unless modified by the state health director. However, you can choose to appeal the decision in writing with your local health department and with the state health department within seven
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•
days of receiving the written decision on the initial appeal. A review process will be conducted by an informal review officer and a final decision will be made and issued in writing. Throughout this appeals process, should you, the permit holder, receive a decision in your favor, a new grade card will be issued that reflects the proper score.
Option 3 may sound daunting, but it’s an important tool in an operator’s belt. Should you have a successful appeal, Option 3 can pave the way for more consistency and transparency in the health inspection process. z
If at any time you are unsure of a violation or the appropriate recourse, or if you need guidance and expert advice, NCRLA Health and Safety Regulations Director Alyssa Barkley is here to help. Contact Alyssa by email at abarkley@ncrla.org or by phone at 919-844-7883.
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
ASSOCIATION HEALTH PLANS
New Plan Offers Small Operators Affordable Health Insurance The National Restaurant Association has teamed up with UnitedHealthcare to create the Restaurant & Hospitality Association Benefit Trust Health Plan, an initiative that will help small businesses provide quality, affordable health care to their employees.
Sweeney said one of the program’s main goals is to help those smaller businesses increase their employee retention levels. “Restaurant employees are our greatest asset and we want to ensure that they receive the best health care available,” she noted. “Without a doubt, it is those people — the hardworking servers, cooks, bussers, bartenders, and dishwashers — who provide a memorable dining experience. In the restaurant industry, and in many others, supporting association health plans is a key step in increasing access to health care, reducing costs, and providing an essential benefit to recruit and retain talented team members.” According to our 2017 State of the Industry Report, employee turnover in the restaurant and hospitality industry was 72.1 percent. It marked the first time since 2008 that the turnover rate exceeded 70 percent. The report also found that roughly three in 10 restaurant operators said they had job openings that were difficult to fill.
The program, which debuted April 3, gives restaurant companies with no more than 99 employees the ability to offer similar benefits to the kind larger firms do. Dawn Sweeney, the National Restaurant Association’s President and CEO, said the Restaurant & Hospitality Association Benefit Trust offers operators more than 120 plan designs to choose from, and that they are flexibly priced to suit all budgets. It also is compliant with Affordable Care Act requirements and simplifies administrative tasks associated with it. That makes it easier for smaller operations to use.
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Sweeney also noted that the program’s innovative approach to providing affordable health care plans to smaller companies would give them a competitive edge by offering a variety of flexibly priced health benefits tailored to their needs. Besides offering affordable health-care plans, the Restaurant & Hospitality Association Benefit Trust also gives small businesses access to wellness programs that in recent years have become exceedingly popular and, typically, are available to larger operators as part of their health benefits packages. Visit RestaurantHealthcare.org/products/health for more information on how to provide your employees with affordable health-care insurance. z
By Kelly Propst, Largemouth Communications
THREE WAYS TO TAP EXISTING RESOURCES TO ELEVATE YOUR BRAND
The hospitality industry is always fast-paced, and each business is filled with dedicated team members that work hard to provide quality services to their patrons. When it comes to marketing and communications initiatives, time and bandwidth are typically the top restrictions that prevent brand engagement endeavors from taking flight. The good news: there are daily opportunities to extend the life of day-to-day events if you look at them with fresh eyes. Between every smile and dish served is a story waiting to be told that can generate organic, high-quality content which will leave a lasting impression on existing and potential customers. By sharing the perspectives of loyal customers, dedicated employees, and community partners, new opportunities for dialogue and engagement arise that can help your organization attract new visitors and reinforce what people love most about your brand. 1. ACTIVATE BRAND ADVOCATES Sure, it’s easy for a guest to complain when something doesn’t go quite right, and there are plenty of thirdparty platforms from which to do so, but what about those positive experiences and glowing reviews? It’s important to identify and nurture brand advocates and give them easy and effective ways to tell their stories. According to Nielsen, 92 percent of people trust recommendations from friends and family over any type of advertising. So, don’t just tell customers about your great accommodations and services — prove it! Think about your regulars and consider asking them for testimonials that highlight your quality offerings or exemplary services. Ask them, “What do you love most about us?” and then take note. Whether it is capturing a photo and a quote to post on social channels or asking to profile their special event as a case study, sharing the customer experience creates third-party validation for your brand. 2. CELEBRATE YOUR GROWTH Businesses often miss opportunities to celebrate milestones, big and small. Every time an employee is hired, a new menu option is made available, or a new
location opens, there is momentum happening that can be shared. Where and how you broadcast this news may vary depending on who the news impacts. New C-level employees or location openings may pique the interest of local and trade media outlets with a press release or interview, while promotions and new offerings are more applicable to social media, email lists, or the blogger community. 3. GIVE-BACK PARTNERS Many companies participate in philanthropic efforts or volunteer work. While it’s noble to give back without wanting anything in return, you may be able to amplify the work you’re doing and create an even bigger impact by telling others about it. Pitching the details of your food drive to local news stations and posting on social media encourages more people to stop by and donate. It also shines a light on the nonprofit’s needs and serves as a call to other businesses to make a difference. Plus, giving back make makes sense — and cents. Forbes reported that a recent Cone Communications survey showed 87 percent of Americans will purchase a product because a company advocated for an issue they cared about, and millennials are more likely than other generations to research the issues a company supports and the extent to which the company contributes. With so much going on within your company, there may be opportunities to do more with what you already have. Implementing a media relations, content marketing, or social media program does not have to mean adding new initiatives or projects to a team member’s plate. For more information on maximizing your resources through earned media and social media channels, visit NCRLA’s corporate sponsor Largemouth at LargemouthPR.com or contact the author at kelly@largemouthpr.com. z
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LEGISLATIVE REVIEW
Hot-Button Issues These contentious topics are being addressed by state legislatures and city councils here in North Carolina and across the country. NCRLA is monitoring these issues closely.
ABC PRIVATIZATION While many states have moved to some form of privatized alcohol system, North Carolina remains one of only seven states that maintains total control of all wholesale and retail functions involving liquor sales and the only state that appoints local boards to operate retail stores. In the past, even minor efforts to change or update the system have faced insurmountable controversy in the North Carolina General Assembly. However, in the wake of the Brunch Bill, and changing societal and political attitudes combined with a recent audit of the North Carolina Alcoholic Beverage Control Commission that demonstrates a serious mismanagement of taxpayer monies, those in favor of privatization may be facing less of an uphill battle. A recent Program Evaluation Division survey of NCRLA members gauged the industry’s reactions and interest in updating the current system. While official results from all interested stakeholders are not expected until early 2019, approximately 50 restaurant and lodging ABC permittees offered the following insights: • Nine out of 10 believe that selling liquor should not be a core function of state and local government. • Moving to a licensure model would allow free market principals to control supply and demand, leading to more competition and better selection of product. • The three biggest issues with the current system include the need for delivery, electronic payment, and a better selection of product.
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PLASTIC STRAW BANS The move to ban plastic straws is picking up speed across the country. While household names, including Starbucks, Marriott hotels, American Airlines, and others, have publically announced they will move to phase out plastic straws over the next few years, some state and local governments are seeking to mandatorily end the use of plastic straws. Seattle was the first major US city to ban plastic straws, and there are several others throughout the country with similar proposals on the table. California could be the first state to establish some form of plastic straw ban. Efforts to prohibit the use of plastic straws have been led largely by environmental groups who have used plastic straws as an easy and tangible symbol for helping protect the environment. There has been recent pushback from some disability advocates. They fear that many individuals who physically need straws may no longer have access to them because the number of viable alternatives to plastic are limited.
PANIC BUTTONS Recent sexual harassment campaigns, such as #MeToo, have brought assault and harassment issues to the forefront, spotlighting the need to properly train and protect hotel employees. While “panic button” legislation has been a part of discussions across the country for a few years, new bills to protect vulnerable hotel staff are popping up in the wake of the national movements. These pieces of legislation aim to require hotels to provide housekeeping staff with panic or safety buttons that they can activate when faced with an assault threat. Oftentimes, proposed legislation requires hotels to keep a blacklist of guests accused of sexual harassment, or put limitations on the square feet a member of housekeeping staff can be responsible for servicing. Mandatory panic button legislation, while well-intended, can be expensive for operators, who must install and maintain a system. It also raises serious dueprocess concerns by placing hotel employees in the role of law enforcement and fails to consider the extensive procedures and training most hotel operators already utilize. In early September, the American Hotel and Lodging Association partnered with major national hotel brands to commit to providing employee safety devices, such as panic buttons by 2020. It’s part of their nationwide safety initiative “Five Star Promise.” This proactive approach is geared toward enhancing existing industry efforts to ensure guest and employee safety while discouraging these “one-size-fits-all” mandates.
ADVANCED SCHEDULING AND MINIMUM WAGE Nearly 200 legislative bills and several ballot measures sought to increase the minimum wage in 2018. Activist’s efforts were thwarted in many states, including Connecticut, Hawaii, Illinois, and Maryland, but three states have increased their wages. Michigan and Massachusetts passed compromise bills to prevent more extreme measures from going to ballot, while Delaware passed a modest increase of one dollar in July. Voters in Missouri and Arkansas may be presented with the opportunity to raise the wage in November, and lawmakers in New Jersey are hoping to pass a gradual increase to $15 an hour this fall. In addition, voters in the District of Columbia passed an initiative this summer to eliminate the city’s tip credit. However, the D.C. Council is currently considering legislation to override this initiative. In 2018, labor groups sought to build on recent successes of passing restrictive scheduling bills in New York City, Seattle, and Oregon, but they have been unsuccessful at the state level thus far. The Philadelphia City Council will consider a proposal this fall, and a bill has been introduced in Chicago, but it does not currently have the support needed to pass and is not a priority for Council leadership. In North Carolina, minimum wage and advanced scheduling bills are filed with the General Assembly each year, but they rarely receive much traction. However, the legislature recently made an unprecedented law change that guarantees a $15 minimum wage to most state employees as part of the 2018 budget. State leaders offered that there was no intention to enact similar standards for private businesses and suggested those wages should be dictated by the market.
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SHORT-TERM RENTAL REGISTRIES Cities and states across the country are continuing to address issues presented by the rapid growth of the short-term rental industry. While some have moved to ban short-term rentals completely, other areas that tend to be more politically conservative are shifting their focus to establishing regulations. Instituting registry requirements as a first step to creating a level playing field is gaining popularity in these regions. Enacting registry requirements helps spotlight who is operating these businesses and where. San Francisco, New Orleans, Nashville, Austin, Chicago, and other areas have already passed some form of registration requirements. The City of Miami, New York City, Baltimore, Portland, and others are currently discussing similar proposals. In some states, including Massachusetts, hoteliers are thinking bigger picture as they lead efforts to establish statewide registries. In fact, Arizona, Virginia, West Virginia, and Wisconsin have all adopted some legislation establishing registry requirements. While the short-term rental industry may have started as an innocent opportunity for homeowners to make a few extra bucks by renting out available space in their homes, the concept has completely evolved. Property managers and investors continue to buy up available units for use as hotel rooms for visitors rather than more permanent residents. Though public health and safety concerns have always been part of the dialogue, serious issues with decreased affordable housing, homelessness, and rising rent costs are becoming a bigger part of the short-term rental conversation.
For more information on these and other legislative and regulatory issues, visit NCRLA.org/legislative-overview or contact Lynn Minges at lminges@ncrla.org. z
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BENEFITS OF MEMBERSHIP
The North Carolina Restaurant & Lodging Association offers a number of benefits to members. In addition to a range of member discounts on products, services, and events, and a library of members-only information resources, the fundamental benefits of NCRLA membership include: • Advocacy on issues critical to the health and growth of the restaurant and lodging industry • A place at the table for important policy discussions with influencers and decision-makers • Opportunities to serve on NCRLA’s councils, committees, and board of directors • Expert answers and guidance on regulatory matters, crisis management, and industry change • Networking opportunities and connectivity with hundreds of colleagues, allies, and industry leaders • Timely and curated news, briefs, and advisories • Access to industry events, professional development, and lifelong learning
Advocacy & Issues NCRLA works to increase the strength and impact of advocacy, ensuring members’ interests are represented, and clearly and persistently heard, at all levels of government. To do this, we harness and leverage the full weight of the industry’s resources to ensure the greatest possible public policy impact. It is our goal to continue to serve as the recognized voice of the North Carolina hospitality industry. For more about NCRLA’s legislative goals and achievements, visit NCRLA.org/legislative-overview. NCRLA Resource Center NCRLA provides expert consultation and assistance with issues impacting your business, including health department, fire, and safety regions, ABC rules and regulations, labor, tax, and legal issues. To learn more, visit NCRLA.org/research. Educational Opportunities NCRLA offers a number of educational opportunities on timely topics of interest to the hospitality industry. To learn more about upcoming educational opportunities, including seminars, workshops, and webinars, visit NCRLA.org/educational-institute. Networking Events NCRLA hosts a number of networking events throughout the year to bring the industry together. To learn more about upcoming networking events, visit NCRLA.org/ncrla-events. Member Discounts NCRLA offers a number of exclusive discount and value-add programs to benefit members. To learn more, visit NCRLA.org/membership/operational-benefits.
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PROSTART®
Get Involved with ProStart® This fall, more than 1,000 students across North Carolina will be involved in a ProStart® program at their school. ProStart® helps prepare high school students for a career in the hospitality industry by providing them with skills training in the classroom paired with onthe-job experience. Graduates of the program know what it takes to succeed in our industry. A variety of professionals across all segments of the hospitality industry are needed to engage these students and provide real-life experiences that expose them to the breadth of career paths. Here are a few ways that you can help: ARE YOU AN ENTREPRENEUR? Be a guest speaker in the classroom and share your business experiences. ARE YOU A CHEF? Invite students to your restaurant for a back-of-house tour and lunch. ARE YOU A PROPERTY MANAGER? Have students shadow some of your hotel co-workers for the day to learn about the various paths in travel and tourism. ARE YOU A SUPPLIER TO THE INDUSTRY? Donate resources to your local ProStart program for use in the classroom. ARE YOU REMODELING YOUR RESTAURANT? Donate your gently used equipment to your local ProStart program for teaching purposes. ARE YOU IN THE CULINARY FIELD? Mentor a competition team and help them develop their menu as they prepare for the NC ProStart Invitational.
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MEET A MENTOR: DANA PYLE, MARKETING MANAGER FOR LM RESTAURANTS This spring, Dana Pyle, Marketing Manager for LM Restaurants, got involved with NC ProStart and began mentoring our students in preparation for the National ProStart Invitational. LM Restaurants has been a longtime supporter of the NC Hospitality Education Foundation. This year, they encouraged their managers to find ways to engage with the ProStart program. Dana volunteered to be a judge at the 2018 NC ProStart Invitational and then continued on as one of the Team North Carolina mentors, helping the students develop their marketing strategies and menu designs. What was the most rewarding part of mentoring the ProStart Students? I wasn’t sure what to expect going into this role, but I left feeling proud and so inspired by our youth. Not only did I get fully hooked on the team that won second place, but I was so impressed by the dedication and commitment of the students. It truly gave me faith and hope for our future, knowing there are some amazingly talented young adults that are going to conquer the world! I really took to the team that ended up winning the state competition and going on to nationals. Being able to spend time with them, and explain what I do for a living, and to hear it all click with them was truly inspirational. What surprised you the most about ProStart? I was so impressed by the talent level of all the students. I can only imagine how nerve-racking it was to speak to all of the business professionals that came to judge their projects. What I was most surprised by was the ingenuity of the students. I left the state competition full of new ideas that I brought back to my own company. I also was really surprised by how much they wanted the feedback that we provided. What advice would you give to other industry partners? Get involved! Our future is in these students. They are our future business leaders and hospitality crusaders. Most importantly, they want to soak up all the knowledge that we have to give them. We can nurture talent within our industry by spending time with them. We also need to listen to them so that we can walk away inspired with the knowledge they give us. z
MEMBER MOMENTS
A Look at North Carolina’s Hospitality Industry Helping Others When Chef Keith Rhodes of Catch Seafood in Wilmington heard about a local man who recently became homeless, he decided to step up and help the man out. Chef Rhodes provided Scott Allen a job in the Catch Seafood kitchen. Allen is now off the streets, living in a boarding house and working five to six days a week as a prep cook and dishwasher at Catch. He plans to take on more responsibility at the restaurant in the coming months.
Jasmine Hernandez loves to cook. She started working at McDonald’s at 404 Western Blvd. in Jacksonville when she was just 16 years old. Now at age 24, Hernandez recently celebrated a milestone made possible by a McDonald’s employee program. She earned her high school diploma through the company’s Archways to Opportunity program. Hernandez now plans to take culinary and hospitality courses so she can pursue a career in the restaurant industry.
Charlotte-based Salsarita’s Fresh Mexican Grill once again pitched in to support No Kid Hungry Month in September. Last year, the restaurant chain donated $19,000 to the worthy cause. They anticipated more than doubling that amount with this year’s efforts.
As part of Childhood Cancer Awareness Month in September, Durham-based Rise Biscuits Donuts partnered with Jeff Gordon Children’s Foundation to join the race to end childhood cancer. A percentage of the proceeds from their Bee’s Knees Honey Butter Chicken Biscuit Slider benefitted the foundation.
Founded by Golden Corral, Camp Corral, a leading nonprofit advocate for military families, wrapped up its 8th summer camp season, providing a free week of camp for more than 3,700 children. Adventures, new friendships, and lots of smiles sum up a collective experience that was not only restorative for this special group of kids, but also everything summer should be: fun. The supportive community campers found at Camp Corral this summer is an invaluable resource for them as they start heading back to school. With 89 percent of campers having parents who are wounded, ill, injured, or fallen service members, these military children face a unique set of challenges and stressors at home. Attending a week of camp makes facing these challenges easier. Help us tell your story. Contact Margo Metzger at mmetzger@ncrla.org, with information on your company’s latest philanthropic contributions. z
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a la carte A sampler of hospitality news stories
LATEST DATA SHOWS GROWING HOTEL INDUSTRY As part of our expanded educational program at this year’s NCRL-EXPO, we welcomed Business Development Executive Bennjin Lao from STR, Inc. to share the latest hotel industry data and projections. Lao provided a detailed look at several metrics, including US and NC room revenue (RevPAR), supply, and demand. According to STR’s data, RevPAR across the US has experienced strong growth over the last three quarters. In fact, RevPAR has seen an incredible 101 consecutive months of growth. Lao’s presentation broke the numbers down by customer segment and compared the nationwide trends with data from North Carolina’s regional and local markets. Visit NCRLA.org/research to learn more. z
NATIONAL RESTAURANT ASSOCIATION PHARMACY DISCOUNT CARDS ARE NOW DIGITAL As an NCRLA member, your business has access to a variety of costsaving benefits. One of those benefits, the pharmacy discount card from the National Restaurant Association (NRA), just became easier to access and use. Our partners at NRA have introduced a digital version of their pharmacy discount card, which is free for all NCRLA members, simple to access and versatile. By using the NRA pharmacy discount card, your employees can save up to 75 percent on most FDA-approved prescription medications. A portion of each sale goes to the National Restaurant Association Educational Foundation and the state partners. The card is pre-activated and ready to use immediately by employees living in the US, along with their family and friends. It’s accepted nationwide at more than 62,000 pharmacies, including Walmart, Walgreens, CVS, Rite Aid, Target, Costco, Good Neighbor, Duane Reade, Sam’s Club, and more. To download the NRA pharmacy discount card, go to HospitalityRxCard. com. From there, you can choose to print your card or download it via email or text. Then show the card to your pharmacist whenever you fill a prescription or ask them to keep it on file. To learn more, visit HospitalityRxCard.com or call Customer Service toll-free at 1.866.978.1106. z
ARE FOOD HALLS THE NEXT WAVE OF HOTEL F&B? Food halls are on the rise in the United States. These multi-outlet spaces combine the made-toorder convenience, quick service, and affordability of food trucks in an indoor environment designed for serving and dining. While not a new concept, food halls that feature several local, regional, or small-scale fast-casual vendors are becoming more popular. In the hospitality space, they give travelers and locals more dining options in one central location and provide an opportunity for hoteliers to partner with established vendors and create additional revenue streams. Learn more at LodgingMagazine.com. z
NEW 2019 FEDERAL PER DIEM TRAVEL RATES ARE ANNOUNCED Government travel is incredibly important to many in North Carolina’s lodging industry who have contracts with, or otherwise serve, federal employees. Each year, the federal government adjusts the travel expense rates for its employees. The General Services Administration (GSA) recently released federal per diem rates for FY 2019 that will go into effect October 1, 2018. They show an increase to the standard continental United States (CONUS) rate from $93 per night for lodging to a new rate of $94. How will this change affect your business? Learn more at NCRLA.org/research. z
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