At Your Service, Summer 2017

at your

Official Magazine of North Carolina Restaurant and Lodging Association

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

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

Service

July 2017 Issue, Vol. 6, Issue 2 www.ncrla.org

#FreeTheMimosa A look at milestones this legislative session N.C. Restaurant & Lodging Expo Special Stay in the know to keep your business running smoothly

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table of contents in every issue

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Letter from the Chair and CEO NCRLA Chair Mike Martino and NCRLA President & CEO Lynn Minges Upcoming Events Network with North Carolina’s hospitality industry leaders at one of NCRLA’s upcoming events

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

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Benefits of Membership NCRLA members get discounts on ServSafe

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A la Carte A sampler of hospitality-related news stories

NCRLA EXECUTIVE BOARD OF DIRECTORS

MICHAEL MARTINO, Chair Sheraton Imperial Hotel & Convention Center BILLY SEWELL, Chair Elect NRA Representative Platinum Corral, LLC VINAY PATEL, Treasurer SREE Hotels, LLC STEVE THANHAUSER, Secretary Angus Barn, Ltd. JOEL GRIFFIN AHLA and Travel and Tourism Board Liaison Griffin Stafford Hospitality, LLC LANCE TRENARY, Immediate Past Chair Golden Corral Corporation LYNN D. MINGES President and CEO NCRLA FRANK GRAY General Counsel and Lobbyist Jordan Price Wall Gray Jones & Carlton, PLLC Directors SCOTT BREWTON Pinehurst Resort & Spa PHIL FRIEDMAN Salsarita’s Fresh Cantina GARY FROEBA The Omni Grove Park Inn

features

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Expo Special Join us for networking, informative keynotes and more

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Chef Showdown Back for year two, the top competition amongst NC chefs

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Government Affairs Hard at work for you and your business

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Social Media Three social engagement reminders from #NuggsforCarter

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Culture is your Brand Communication with your team must be three things: clear, consistent and constant

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BILL GANT Concord Hospitality Enterprises Company

ProStart Team North Carolina competes at the National ProStart Invitational In Remembrance The Jimmy Alfano Scholarship Foraging Wild mushroom foraging now legal in North Carolina Charlotte Chapter Golf Tournament More than $26,000 raised for industry’s future

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PETER GRILLS Charlotte Area Chapter Representative The Ballantyne Hotel & Lodge ALAN HILTON S & D Coffee, Inc. BURNEY JENNINGS Biscuitville Fresh Southern RANDY KOLLS Washington Duke Inn & Golf Club SCOTT MAITLAND Top of the Hill Restaurant, Brewery & Distillery AMBER MOSHAKOS LM Restaurants ROBERT M. O’HALLORAN East Carolina University NISHITH “NISH” PATEL Beacon IMG, Inc. RASHMIKANT “HAJI” PATEL (Ex-officio) AAHOA Representitive Kirshan Hospitality/Ocean Beach Inn TOM SASSER Harper’s Restaurant CHARLES THOMPSON The Inn on Biltmore Estate STERLING F. WEBSTER IV Hilton Garden Inn OBX & Ramada Plaza OBX CRISSY WRIGHT Charlotte Marriott City Center

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5/9/17 1:32 PM

letter from the NCRLA Chair and CEO

At Your Service Volume 6, Issue 2 An official publication of the N.C. Restaurant & Lodging Association© 2017 STAFF President & CEO LYNN D. MINGES

Momentum: Strength or force gained by motion or by a series of events. Right now at the North Carolina Restaurant & Lodging Association, we have just that; momentum.

It has been a busy legislative season with a list of accomplishments thanks to our lobbying team and engaged membership. There has also been much advancement at the federal level.

We’ve taken steps, leaps and bounds forward so far this year, and we’re just getting started.

One critical piece of legislation for our membership is S.B. 155, commonly referred to as the “Brunch Bill.” This bill was signed into law on June 30, allowing municipalities the option of serving alcoholic beverages on Sundays beginning at 10 a.m. Prior to its passage, alcohol could not be served until 12 p.m. on Sundays.

The official #FreeTheMimosa campaign kicked off during our Rally in Raleigh event May 3.

Since then, our members have signed petitions, used campaign hashtags on social media, distributed Brunch Bill coasters, submitted op-eds and quotes to news publications, and met with many of our state’s representatives and senators. NCRLA cannot thank you enough!

We’ve also worked hard on issues including the repeal of H.B. 2; protecting North Carolina’s franchise model; tourism promotion funding; and the “Grill Bill.” At the national level, NCRLA has shown support for numerous issues, with a large win being debit card swipe fee protections staying intact.

NCRLA members have joined forces within the hospitality industry—the National Restaurant Association, American Hotel & Lodging Association and the Asian American Hotel Owners Association—taking two beneficial trips to our nation’s capital in 2017, and many have participated in four roundtable events across the state. Issues discussed with our state’s Senate and congressional representatives include: online booking scams, comprehensive tax reform, short-term vacation rentals, health care, workforce development and immigration.

The association’s momentum is not slowing, more is to come during the remainder of 2017. The North Carolina Restaurant & Lodging Expo is right around the corner, Aug. 21-22, in Raleigh. To kick off that event, NCRLA will host the second annual NC Chef Showdown, where 12 savory and four pastry chefs will go head-to-head to be named chef and pastry chef of the year.

Director of Government Affairs/ Staff Attorney KIMBERLY SIOMKOS Director of Communications MIRANDA KINNEY 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 Lobbyist ANDY MUNN Printer CHAMBLEE GRAPHICS, INC. Graphics and Design WHITNEY GOULDING DESIGNS whitney.designer@gmail.com

The association also has the North Carolina political action committee (PAC) front and center.

NCRLA was ranked No. 31 on the North Carolina FreeEnterprise Foundation’s report of the top 200 PACs in the state, and is positioned at No. 13 amongst all of the state’s trade association PACs. For the 2016-17 fundraising year, we successfully contributed $106,000. We look to top that amount at upcoming PAC fundraising events.

BUSINESS OFFICE 222 North Person Street, Suite 210 Raleigh, N.C. 27601 Phone: (919) 844-0098 Website: www.ncrla.org

This September, the “Uptown ‘Que & Brew” will take place at the SpringHill Suites Charlotte Uptown. The PAC fundraiser will feature North Carolina BBQ, beer and an incredible silent auction. The following month, on Oct. 23, “Manteo to Murphy” will take place at the Angus Barn in Raleigh. We invite you to mix, mingle and raise funds at this annual PAC gala.

For advertising and sponsorship inquiries, contact Director of Marketing and Business Development, MINDY WHARTON, at mwharton@ncrla.org.

This year has seen many great accomplishments, and lots of excitement remains to be had.

Help NCRLA, and our industry, continue to push forward. Let’s keep the momentum going!

Lynn Minges NCRLA President & CEO 6

Chief Operating Officer/ Membership Development/ Health and Safety Regulations/ ALYSSA BARKLEY, IOM

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Mike Martino NCRLA Board Chair

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EXPO SPECIAL

The North Carolina Restaurant & Lodging Expo is the only event in North Carolina to bring together all sectors of the restaurant, foodservice, lodging and hospitality industries under one roof. The latest products, services and technologies will be showcased for the industry, along with a comprehensive and leadingedge program of education that will provide restaurants and lodging establishments from North Carolina with the best tools to grow and improve their businesses.

Register at www.ncrl-expo.com/registration.

North Carolina Restaurant & Lodging Association members receive a complimentary badge by registering with promo code NCRLA17.

What’s the schedule?

Monday, Aug. 21, 10 a.m. – 5 p.m.: Exhibit floor open, Raleigh Convention Center Tuesday, Aug. 22, 10 a.m. – 4 p.m.: Exhibit floor open, Raleigh Convention Center

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Where is the Expo taking place?

Raleigh Convention Center, 500 S. Salisbury Street, Raleigh, N.C. 27601 Who will exhibit?

Companies representing food, beverages, apparel and uniforms, furnishings and décor, equipment, tableware, technology, supplies and services seeking to connect with restaurant and lodging establishments in North Carolina.

How do I register?

Restaurant and lodging attendees: Register at www.ncrl-expo.com/registration with the promo code NCRLA17 for a FREE badge.

Suppliers and allied partners: Contact Jon Everett at jon.everett@expodevo.com to learn how to become an exhibitor at the Expo.

What does registration include?

The registration fee (waived with the NCRLA17 code) includes: access to the exhibit hall both days; all one-hour seminars; culinary competitions; and culinary demonstrations. The exhibit hall will feature numerous tasting pavilions, including the “Got to be NC” area highlighting North Carolina products, the North Carolina Craft Brewers Guild Pavilion, the Distillers Association of North Carolina Pavilion and the North Carolina Wine Pavilion. Along with the tasting pavilions, distributors such as Performance Foodservice, Republic National Distributing Company and US Foods will offer various samplings. For a full list of exhibitors, visit www.NCRL-Expo.com.

What is the “Booty Lounge?”

Returning to the 2017 Expo is the Booty Lounge.

Attendees will have the opportunity to win their share of thousands of dollars worth of prizes. There are three ways to earn spins or chances to win: 1. Pre-registering equals two spins; 2. Shaking your booty for 15 seconds in the lounge equals one spin; and 3. Liking the Expo Facebook page (www.facebook. com/ncrlexpo) equals one spin.

Where do I get my badge?

Badges will not be mailed. Bring the confirmation email you receive upon registering to the on-site registration desk at the Raleigh Convention Center to scan the barcode and receive your badge.

How do I make hotel reservations?

Book your hotel within our discounted group block at the Residence Inn Raleigh Downtown. Visit http:// www.ncrl-expo.com/hotel--travel to book your hotel.

Are children allowed in the show?

No one under the age of 18 will be allowed in the exhibit hall.

Are culinary students allowed in the show?

Culinary and hospitality program students may only attend with educators/faculty organizing a group visit that is approved by both the college and show management.

Who can attend?

Anyone involved in the running of restaurants, bars and lodging establishments looking for the latest products, services and technologies, such as, but not limited to: • Restaurant owners • General managers • Executive chefs • Bar managers • Hotel managers • Caterers/event planners • Purchasing managers • F&B directors

Please Note: The North Carolina Restaurant & Lodging Expo is for trade only and not open to the public.

Can I use a credit card to register?

Yes, we accept all major credit cards (American Express, Discover, MasterCard, VISA).

Who do I contact if I have additional questions?

Please contact the North Carolina Restaurant & Lodging Expo show management team at info@ncrl-expo.com or 770-432-4200 ext. 112. z

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CHEF SHOWDOWN

Who will take the cake?

Gearing up for the second annual NC Chef Showdown Excitement is building as chefs around the state receive notice that they’ve been invited to participate in the North Carolina Restaurant & Lodging Association’s second annual NC Chef Showdown presented by Got To Be NC. This culinary event is NCRLA’s most anticipated event of the year, with 16 chefs from across the state vying for the prestigious title of 2017 NCRLA Chef of the Year and 2017 NCRLA Pastry Chef of the Year.

This year’s competition is Monday, Aug. 21, at 214 Martin and Market Hall in Raleigh’s historic downtown City Market. The event will follow the first day of the North Carolina Restaurant & Lodging Expo at the Raleigh Convention Center (Aug. 21 – 22). The evening will be full of fabulous food, drink and music from the North State. The dishes will be judged by an impressive panel of industry representatives on taste, appearance, creativity and best use of a North Carolina ingredient. Crowd participation is important too, as there will also be a People’s Choice award.

New this year is the mixologist award. Six North Carolina distilleries will be paired with mixologists to create a custom craft cocktail for the crowd to

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sample. The drink will also be judged by a panel of experts and an NCRLA Mixologist of the Year will be named.

Tickets are on sale now! Visit www.

NCChefShowdown.com to view chef and mixologist bios, learn more about the event’s sponsors and purchase tickets. This is an event not to miss!

Thank you to our sponsors:

Last year’s winners: 2016 NCRLA Chef of the Year: Chef Jesse Roque, Never Blue Restaurant in Hendersonville, NC 2016 NCRLA Pastry Chef of the Year: Pastry Chef Jossie Perlmutter, Block & Grinder in Charlotte, NC z

Exclusive health care pricing and solutions for North Carolina Restaurant & Lodging Association members Together, the National Restaurant Association (NRA), North Carolina Restaurant & Lodging Association (NCRLA) and UnitedHealthcare offer special advantages for your NCRLA member business:

Save with rate discounts up to*

on Medical 5% 5 Plans Specialty 5% on Benefits *Some restrictions apply.

} Health care reform guidance and solutions around the Affordable Care Act } Exclusive savings on group medical plans and specialty benefits for NRA/NCRLA members } Wellness programs and services } Bilingual resources for Hispanic/Latino owners, operators and employees

Find out what the NCRLA and UnitedHealthcare can do for your business.

Visit uhctogether.com/ncrla.

For more information, contact your broker or Moriah Murphy at (612) 395-8538 or moriah.murphy@optum.com.

Š2016 United HealthCare Services, Inc. Insurance coverage provided by UnitedHealthcare Insurance Company or its affiliates. Administrative services provided by United HealthCare Services, Inc. or their affiliates. Health Plan coverage provided by or through a UnitedHealthcare company.

M55810 6/16

2017 calendar of events Network with North Carolina’s hospitality industry leaders at one of NCRLA’s upcoming events. Learn more at www.ncrla.org/events.

July 21-22, 2017 NC ProStart Educator Summer Workshop The Art Institute, Durham Friday 8 a.m. - 9:30 p.m./Saturday 8 a.m. – 4 p.m.

Aug. 10, 2017 NC HEF Board of Trustees Meeting NCRLA Offices 10 a.m.

Aug. 21-22, 2017 North Carolina Restaurant & Lodging Expo Raleigh Convention Center This is the only expo in the state dedicated to the restaurant and lodging industries. Meet restaurant, foodservice, lodging and hospitality professionals while browsing the show floor for the latest industry products, services and technologies. Educational programming will also be featured. Receive a FREE badge when you register online at ncrl-expo.com/registration and use promo code NCRLA17.

Monday 10 a.m. – 5 p.m./Tuesday 10 a.m. – 4 p.m.

Aug. 21, 2017 North Carolina Chef Showdown 214 Martin & Market Hall, Raleigh This year’s NC Chef Showdown will feature a competition between 16 North Carolina chefs—12 competing with savory entrees and four competing with offerings on the sweeter side of things. There will also be a mixologist component featuring libations from around the state. You’ll want to be there as NCRLA’s chefs and mixologist of the year are announced! Tickets are on sale now at ncrla.org/event/ncchefshowdown.

6 p.m. – 8 p.m.

Sept. 24 - 25, 2017 NC ProStart and Hospitality Educator Fall Workshop Appalachian State University School of Hospitality, Boone Sunday 5 p.m. – 9 p.m./Monday 8 a.m. – 6 p.m.

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Sept. 25, 2017 Uptown ‘Que and Brew, PAC Fundraiser Springhill Suites by Marriott, Charlotte Uptown Annual fundraiser to benefit the NCRLA political action committee. Enjoy local BBQ, brews and the best view of the city while bidding on amazing auction items. All proceeds benefit the advocacy efforts of NCRLA. Register to attend at ncrla.org/event/queandbrew.

6 p.m.

Oct. 23, 2017 NCRLA Board Meeting NCRLA Offices, Raleigh 10 a.m. – 2 p.m.

Oct. 23, 2017 Manteo to Murphy, PAC Fundraiser The Angus Barn, Raleigh Annual fundraiser to benefit the National Restaurant Association and NCRLA political action committees.

Chefs from across the state create their signature dishes for sampling. There will also be a live and silent auction. Register to attend at ncrla.org/event/manteotomurphy.

5:30 p.m. – 9 p.m.

Nov. 3, 2017 ProStart Competition Skills Boot Camp Johnson and Wales University, Charlotte Details TBD Nov. 9, 2017 NC HEF Board of Trustees Meeting Location TBD 10 a.m.

Nov. 14, 2017 Charlotte Chapter Meeting Location TBD 10 a.m. – 12 p.m.

Nov. 15, 2017 Asheville Lodging Association Location TBD 3 p.m. – 5 p.m. z

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

New Allied Members Amalgamated Insurance Underwriters, Monsey, New York Carteret Community College, Morehead City Meridian Kiosks, Aberdeen Performance CXO, Greensboro Triad Restaurant Associates, High Point Valiant, Huntersville Z Box Mattress, Hickory New Lodging Members Hampton Inn & Suites Ballantyne, Charlotte Homewood Suites, Durham Hyatt Place - Charlotte Downtown, Charlotte Hyatt Place, Chapel Hill JAM Hospitality, Statesville (Comfort Suites, Greensboro and Holiday Inn Express, Statesville) JB Duke Hotel, Durham Red Roof Inn, Lumberton Renaissance Charlotte Suites Hotel, Charlotte New Restaurant Members 41Hundred, Raleigh

Bojangles’ Corporate (83 New Locations) Brazwells Ballantyne, Charlotte Buxton Hall Barbecue, Asheville Cantina 18, Morrisville Chai Pani, Asheville Chai Pani Restaurant Group, Asheville Claddagh Restaurant & Pub, High Point East Coast Wings & Grill (24 Locations) Finnigans Wake, Winston-Salem G58 Cuisine, Morrisville Glory Days Grill, Apex Hickory Tavern, Holly Springs Label Charlotte, Charlotte Lazy Pirate, Carolina Beach MG Road Lounge, Asheville Paramount Hospitality Management (5 Popeyes Louisiana Kitchen Locations) Rise Biscuits Donuts, Raleigh SG Nightlife DBA Kandy Bar, Charlotte Stellino’s Italian Restaurant, Raleigh Taste-Bernard Street, Raleigh

Thank You to Our Corporate Partners

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

PLATINUM

TITANIUM

GOLD

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

SILVER

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.

GOVERNMENT AFFAIRS

Government affairs - hard at work for you and your business How can you develop a long-term business plan when the rules and regulations are ever changing; and often not for the better? In today’s political world the only thing consistent is the inconsistency.

Operating in such a business environment is challenging, especially for an industry as highly regulated as hospitality.

The political system, for better or worse, is not disappearing anytime soon. Thus, it is important now, more than ever, for your voice to be heard, and that you have a seat at the table to help guide these policy changes. The North Carolina Restaurant & Lodging Association has, and will continue to, help our members achieve just that.

For years, NCRLA has focused on opening the doors necessary to creating a better regulatory environment for you and your business. Our advocacy mission centers around formulating tactical connections and relationships at all levels of government, be it city hall, the state capitol or in Washington, D.C. NCRLA works around the clock to establish productive forums where the industry’s perspective is not only heard, but acted upon, while mindfully growing and retaining that supportive audience for years to come. For 2017, the association is moving full-steam ahead, already having hosted four congressional roundtables, leading two advocacy trips to Washington, D.C., and accomplishing major legislative and regulatory reforms on both the state and federal level, with hopefully, more to come. Here is a closer look at what we’ve accomplished: Establishing strategic forums for discussion.

NCRLA utilizes various forums and environments to help target specific audiences. Advocacy missions such as the National Restaurant Association’s Public Affairs Conference (March 28-29) and the American 14

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Hotel and Lodging Association’s Legislative Action Summit (May 17-18) allow NCRLA members to demonstrate not only the size of the industry, but the commitment it has to fighting for issues and policies important to industry businesses back home.

NCRLA and AAHOA join together in Washington, D.C., in May, for the AHLA legislative action summit.

Being present in Washington is crucial for garnering support on specific pieces of legislation moving through congress. Roughly 50 NCRLA members participated on these trips, meeting with almost the entire North Carolina delegation. Members urged congress to support key priorities including: protecting capped debit swipe fees, ending online booking scams, and developing comprehensive tax and health care reform.

Establishing dialogue here in North Carolina is mission critical as well. Meeting with elected officials at home, in their respective districts, offers a personal, more relaxed setting for legislators to become more familiar with you and your business, and offers a better opportunity to fully delve into key issues. This year, NCRLA members have already hosted roundtable discussions with Reps. George Holding, R-Raleigh, Virginia Foxx, R-Winston-Salem, and David Rouzer, R- Benson.

Influencing change. While creating forums to be heard is important, effecting actual change is paramount. NCRLA’s advocacy team’s persistency is

S.B. 24- Grill Bill Requirements • •

• • • • •

Located on food establishment grounds and is supervised by a food employee Cooking surface made of stainless steel or cast iron, meeting sanitation requirements for equipment in food establishment. Kept on concrete or asphalt foundation Not operated w/in 10 feet of combustible construction Open food/utensils have overhead protection or individual covers (domes, chafing lids, cookers with hinged lids) Located in an enclosed area and protected from environmental contamination when not in use Clean the grill and the area daily or on days the grill has been used Raw foods like meats, poultry & fish must be prepared inside

provides allows members to grow their business, hire new employees and further invest in their communities.

Cultivating existing and new relationships. To continue to grow NCRLA’s legislative presence at all levels of government, it is important to continuously develop new relationships while strengthening those already in place. NCRLA is constantly on the lookout for candidates from the industry or those loyal to it, to be added voices of support at the general assembly. Establishing these friendships early on is vital to legislative success, as it’s hard to forget those who were with you from the start.

While legislators repeatedly hear “we need” or “we want,” they rarely hear “thank you.” NCRLA is both proud and appreciative of the loyalty so many have shown on Jones Street and Capitol Hill, and is always looking for ways to express such gratitude. Elections are always right around the corner, and we must be ready to support those who have supported us. Thus, NCRLA is busy planning fall PAC events to honor the many friends of North Carolina hospitality.

S.B. 131 Joint Employer Language The bill states that neither the franchisee nor the franchisee’s employers shall be deemed the employees of the franchisor for any purposes.

unparalleled. Days on Jones Street may be long, but every second counts when it comes to the legislative session. Thus far, the team has successfully passed major industry priorities including the roll back of H.B. 2/S.B. 131, featuring language protecting North Carolina’s joint employer standards, and S.B. 24, the “Grill Bill,” which allows restaurants across the state to use outdoor grills, provided certain qualifications are met. These bills help protect important industry standards while allowing members greater flexibility in the products and services they provide to patrons.

Major victories have been seen in Washington, D.C., as well, with the postponement of menu labeling requirements, the removal of Department of Labor guidance on joint employer liability standards and the continued protection of the Durbin Amendment’s debit-swipe fee cap. Thanks to the work of our advocates on recent D.C. trips, calls to action, and relentless dialogue with our delegation and their staff, the language removing the cap featured in H.R. 10, the Financial Choice Act, was stricken from the bill.

Protecting this cap is instrumental, as the savings it

No matter the forum or the issue, at the end of the day, the key ingredient to the sustainability of NCRLA’s advocacy success is you, our members.

Realize, that as the employer of more than 10 percent of North Carolina’s workforce, the hospitality industry’s voice has incredible weight. As more members become actively engaged in the political process by attending events such as Rally in Raleigh, trips to Washington or hosting roundtables back home, our voice only gets louder, our reach longer and the industry’s future that much brighter.

For more information on legislation filed at the NC General Assembly, please go to http://www.ncleg. net or contact Kim Siomkos, NCRLA director of government affairs, at ksiomkos@ncrla.org. z

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SOCIAL MEDIA

By Kelly Propst, Largemouth Communications

Three social engagement reminders from #NuggsforCarter

On Wednesday, April 5, Carter Wilkerson, an average 16-yearold high-school student from Reno, Nevada, directed a tweet to Wendy’s, inquiring about the number of retweets it would take for the fast food chain to provide him with an annual supply of chicken nuggets.

He received a response he was not anticipating as Wendy’s swiftly replied “18 million” in their typical cheeky fashion. From there, it was history. Carter

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accepted the challenge and shared the conversation with his followers, encouraging them to help him in his journey to get free chicken nuggets and leading to the development of the hashtag #NuggsForCarter.

Huge brands like Microsoft, Google, GoDaddy and Universal Studios joined the conversation to support Carter, along with celebrities, most notably, Ellen DeGeneres, who currently holds the title for the most retweeted tweet of all time.

Ellen hosted Carter on her streaming channel on Tuesday, April 18, issuing a new challenge for her audience to ensure she retains her title for most retweeted Twitter post of all time. “Anyone who retweets Carter’s tweet should retweet mine; that way I retain my title,” DeGeneres said.

On May 9, the #NuggsForCarter saga came to a close when Carter’s post became the most retweeted tweet in history with 3.44 million retweets. Though well below the 18 million Wendy’s initially proposed, the fast food chain relented, giving Carter gift cards good for a year’s worth of chicken nuggets and making a $100,000 donation to the Dave Thomas Foundation for Adoption in Carter’s name.

So, the question is, what can businesses learn from this viral social media movement encouraging engagement, all for some chicken nuggs?

1. Embrace engagement. Realize that every follower presents an opportunity for your business. Don’t get caught up on the number of followers or level of influence your users have currently. Today, social media allows us to amplify our voice; instances like this example show how an average follower, like Carter, can become a powerful influencer overnight.

2. Make authentic connections. Connect with followers in a way that stays true to your brand values. Organizations around the world chimed in to draw connections between nuggets and their brands. NASCAR joined the #NuggsForCarter conversation in a unique and authentic way, adding a special decal to Michael McDowell’s car for the race in

Bristol Motor Speedway on April 23. Other brands offered freebies for Carter if he reached his goal, adding more incentive for him to reach 18 million retweets and engaging in the conversation in an authentic way. Time after time we have seen brands latch on to trends that just don’t fit. Don’t reinvent yourself when engaging with followers, they will be the first to call you out. Empower your social media team with the necessary tools to understand, embrace and execute your brand voice.

3. Plan for the unexpected. When mapping out social media strategy, brands tend to remove their followers from the content equation. Make a plan to prepare for any request or comment thrown your way. Start small and practice.

Craft responses that everyone on the team feels comfortable with around comments and engagement that you receive most often. Before you know it, you’ll be an expert at identifying the best opportunities for engagement and coming up with quick responses while maintaining your brand values.

Looking for ways to build meaningful relationships with your customers? Contact Largemouth to help develop a social content strategy for your brand’s social media accounts. Email us at info@largemouthpr.com or give us a call at 919-459-6450. z

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

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

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CULTURE IS YOUR BRAND

Build Your Culture, Build Your Brand

Bigfoot. The Loch Ness Monster.

Restaurant culture. What do these three have in common? They are all elusive creatures that many search for and seek out only to come away empty handed. While Bigfoot and the Loch Ness Monster may be mythical folk lore, culture is very real. It has a bigger impact on your restaurant brand than you could imagine. Culture is the glue that holds your guests to your brand. Some restaurants have a lot of “brand stickiness” and their

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guests stay loyal through the years.

Others have a culture that has the stickiness of a post-it-note.

Culture is like a child You’ve invested a lot of time, energy and resources to develop your menu. You need to have that same mindset when it comes to culture. Your restaurant’s culture is a living thing that needs to be nurtured and carefully groomed. Think of culture like the growth cycle of a person. When you were young, your parents molded you about right and wrong, good and bad, what was and was not acceptable in their house. Your restaurant’s culture is the same.

When you start out it’s like a child that will try to get away with as much as it can. Time to tighten the reins and set the tone. Then things go good for a while until they hit the teens. Then your culture will

become rebellious and really see how far they can push. What you put up with, you end up with.

You have to carefully watch the growth of your culture, that’s your duty as an owner or operator. Too many leave it to its own and then complain because their restaurant now runs them.

Building culture So, if culture is so important why do fewer than 10 percent of restaurants build a successful one? Like a lot of things in the restaurant industry you need a solid recipe. Let’s create one: Step 1: Start with your core values There’s an old saying that if you don’t know what you stand for, you’ll fall for anything. Core values are the foundation of your brand. When you know your core values you have a platform you can share with your guests and your team. They become the heart of your culture.

cocktail. Be the leader they want.

Step 3: Herding cats When you talk about the restaurant industry sometimes the word chaotic arises. Others might describe trying to get their team to follow directions is a lot like herding cats. The easiest way to get the team to fall in line is to hold them accountable for their actions. If you’ve set the standards and are being a prime example, then you have to hold people accountable.

Clarify roles. Talk to your team about your expectations. Don’t assume that they get it. Also, have very clear and defined performance metrics in place that you actually can measure. If you can’t measure it, you can’t manage it.

Core values also become a beacon to attract more people to your brand. Are you sustainability focused? Does the ideology of farm to table move you? Are you family focused?

Like does attract like. Your core values will draw people to you. If you don’t have any core values, you’ll draw those people to you as well.

Step 2: Set the standards Human beings are great mimics. Maybe it’s because our brain is wired that way in order to survive. In your restaurant, your team looks to you as the example. You set the tone every day by the actions you take. Remember, talk is cheap. You get more respect and loyalty from your team by doing what you say you’re going to do, when you’re going to do it and how you said you would do it. That’s a little core value called, integrity.

Once you set the standards for your restaurant it’s your duty to live them by example. If you truly want to create a culture that exceeds ordinary, then you need to expect more from yourself than others do from you. You have to be the first to drink the KoolAid before your team will drink from the culture

If someone on the team strays too far from the standards and cannot deliver on the expectations, it’s your responsibility to replace them. That’s why it’s so important to constantly be recruiting. You want a good bench of talent if you want to have lasting success in this industry. Great restaurants are always recruiting and adding top talent to their roster.

Step 4: Communicate constantly and consistently When you’re striving to build a successful and worldclass culture you really cannot communicate too much. When you’re the leader you step up every day

to preach your core values and standards to your team. You need to be like Joel Osteen captivating the crowd through creative storytelling. That’s your job, to tell the brand story.

The problems come in that most owners and operators talk about core values, standards and expectations usually at the beginning of the onboarding process for training or hiring. Then, three or four months down the road they wonder why the employee changes so much. They don’t seem like the person you hired and you’re just not sure why. Is it really any surprise?

Your communication with your team has to be three things: clear, consistent and constant.

Clear - Don’t assume that your team understands what you’re saying. Always ask for clarification and have them explain it to you.

Consistent - Your message has to be consistent from day-to-day and employee to employee. There can only be one standard and you have to be the gatekeeper of that. Once you start having different standards for different people in different situations you have embarked on a downward spiral that is hard to come back from.

Constant - Repetition is the mother of skill and your team will need to be constantly reminded of your core values, standards and expectations. It has to come from you personally and not from some cute poster you put up in the employee break area thinking that it’s going to reinforce your message. If you do, you are fooling yourself.

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In the end, remember that your culture is your brand, and your brand is a reflection of your culture. The two have a symbiotic relationship and thrive on each other. Great culture creates iconic brands like: Disney, Apple, Shake Shack and Chick-fil-A. When you build your culture, you build your brand. How far do you want to take yours? Good, great or legendary?

This article originally appeared on Foodabletv.com on Oct. 19, 2016.

Donald Burns is The Restaurant Coach™, the leading authority, author, speaker and international coach on how restaurant owners and operators go from just good to becoming outstanding. He was named one of The Top 30 Restaurant Experts to Follow in 2016 and 2017. He is an industry expert for Foodable TV Network and Toast Restaurant Management Blog. Visit his websites: donadburns.net and restaurantcoachuniversity.com z

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PROSTART

North Carolina students travel south for ProStart Invitational North Carolina’s top ProStart teams competed, along with 49 others from around the country, at the National ProStart Invitational in Charleston, South Carolina, April 2830. This annual event features the top teams from each state as they show off their culinary skills and present their innovative restaurant concepts to industry professionals. Team North Carolina was composed of the top winners from the recent North Carolina ProStart Invitational: Cary High School and South Caldwell High School.

The National ProStart Invitational is the country’s premier competition for high school students who are studying culinary arts and restaurant management. Annually, the ProStart students from across the globe put their knowledge and skills to the test in front of industry leaders, the National Restaurant Association Educational Foundation trustees, state restaurant association executives, top post-secondary schools, families and friends hoping

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to win coveted trophies, medals and scholarships from the nation’s top culinary arts and hospitality management programs.

Both teams representing North Carolina competed in March alongside 20 other teams within the state to advance to the national competition. The North Carolina teams were sponsored this year by Golden Corral.

Cary High School students competed as a management team.

Management teams develop a concept for a new restaurant and present it to judges from industry and post-secondary education.

Students are evaluated on their concept, marketing strategies, menu, recipes and food costs, operations and critical thinking skills. Cary High’s concept was Southern Roots. They placed 12th out of 44 teams.

South Caldwell High School competed as a culinary team.

Culinary teams develop a unique menu for a three-course meal, complete with recipes and food costs, and prepare that meal in 60 minutes using two butane burners—with no electricity or running water. They are evaluated on their menu, degree of difficulty, food safety and sanitation, knife skills, cooking procedures, food costing, teamwork, taste and presentation of their meal. South Caldwell High students prepared a menu featuring the grilled pear crostini as their starter, pan fried pork and creamy grits as the entrée, and finished with a caramelized pear napoleon. They placed 14th out of 49 teams.

ProStart is a two-year high school program that prepares students to be tomorrow’s leaders in the hospitality industry. The National Restaurant Association has written the curriculum, which is currently taught in 40 schools across North Carolina.

This program is important because it helps train the future workforce in one of North Carolina’s fastest growing industries.

Team North Carolina represented our state well in the competition, and were cheered on by Golden Corral President and CEO Lance Trenary and Vice President Judy Irwin. Golden Corral was the official Team North Carolina sponsor.

Prior to attending the competition, both culinary and restaurant teams attended a day-long “boot camp” held at North Carolina Central University (NCCU) in Durham. The boot camp helped South Caldwell High School culinary team Industry partners can become involved in ProStart and the North Carolina Hospitality Education Foundation by mentoring students and giving to scholarship opportunities for these students. By supporting ProStart and NC HEF, you are supporting your own industry and creating students who arrive pre-trained for the job and make excellent employees for the future workforce.

Cary High School management team

For additional information on ProStart, contact Mandy Hines, NC HEF director of hospitality education, at mhines@ncrla.org. z

students prepare and receive specific mentoring to their ideas, presentation and execution. Chef Jeff Hadley, dean of culinary arts at Wake Tech; Sam Stachon, executive chef at Highland Avenue Restaurant in Hickory; Chef Cary Snow, lead instructor at CCU; Manuel Gomez, senior leader of field training with Golden Corral; and Barry Shuster, interim chair of hospitality at NCCU, served as boot camp mentors.

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IN REMEMBRANCE

Angus Barn executive chef remembered through scholarship fund for hospitality’s future In October 2016, Executive Chef Jimmy Alfano, a dedicated employee of Angus Barn’s Wine Cellar, passed away unexpectedly. To honor his memory, the Alfano family and the Angus Barn came together to develop the Jimmy Alfano Scholarship.

The scholarship in Alfano’s honor will be awarded annually to deserving students who share his passion for cooking and desire to pursue a career in culinary arts. The fund was established by Van Eure, Steve Thanhauser, and the family and friends of Alfano to allow his legacy and passion for food, cooking, hospitality and service to continue through others.

Alfano established lifelong friendships and developed his skill in the culinary arts, a talent that was further refined at the Culinary Institute of New York.

Choosing Raleigh, North Carolina, as home, he was a part of the Angus Barn community, working as a chef and colleague with the best in the field for nearly 20 years.

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Scholarship recipient Billy Smith

“Jimmy’s sudden passing last fall has left all of us with a void in our lives and an ache in our hearts.

His Alfano family, his Angus Barn family and all of his friends are still struggling with his loss,” said Alfano’s wife Denise during the North Carolina Restaurant & Lodging Association/North Carolina Hospitality Education Foundation’s Excellence in Education Awards Dinner.

“This scholarship is such a tribute to him, and we all thank Van and Steve and the Angus Barn for founding it,” she said.

Scholarship contributors have raised $37,662 since its start, and recently, the first three of many scholarships were awarded to deserving students embarking on their hospitality educational paths.

The 2017 recipients were Ashley Garwatoski of Apex, Hannah Moyles of Wake Forest and Billy Smith of Raleigh. Each recipient was awarded $3,000.

Scholarship recipient Ashley Garwatoski

A total of $48,500, compiled through various scholarship programs, were distributed during the Excellence Awards Dinner on May 7, at the Sheraton Imperial Hotel and Convention Center.

For additional information on scholarships available through NC HEF, visit http://www.ncrla.org/?page=NCHEFScholarships. z

Scholarship recipient Hannah Moyles

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The most valuable benefits you receive through The N.C. Restaurant & Lodging Association are intangible. But you can see below that there are also numerous opportunities to save and help your business grow through your membership in the association. And, NCRLA continues to find other ways to help your business grow stronger.

Advocacy

Cost Savings

NCRLA is the leading advocate for the restaurant, foodservice and lodging industries in North Carolina.

Leverage the power of group buying and exclusive member offerings! NCRLA offers members deep discounts on important goods and services:

We support our members’ interests by lobbying key decision makers so they understand the effects of legislation on your business.

We notify you of critical policy developments, and promoting pro-business candidates and legislation through grassroots issue advocacy campaigns and the NCRLA PAC. This support also includes lobbying updates at the local, state, and federal levels; as well as research from our national partners - the National Restaurant Association and the American Hotel & Lodging Association. Learn more at www.ncrla.org/advocacy.

• Take advantage of significant refunds from class action settlements • Up to 50% discount on set-up fees and ongoing preferred member pricing for electronic alcohol purchasing • Access to free local and regional hotel wage and benefits data • 10-20% discount on ServSafe training • Up to 20% discount on music licensing fees • Benefit solutions for your business including group health plans, commercial property and casualty, and executive benefits • Complimentary registration to the NC Restaurant & Lodging Expo Learn more at www.ncrla.org/benefits.

Education and Networking

Resource Center

NCRLA offers many unique opportunities for members to connect. Annual golf tournaments, Taste of NC and Stars of the Industry Awards Gala, Rally in Raleigh, Manteo to Murphy Restaurant PAC fundraiser, and other social events are held annually. The association also offers seminars, workshops and webinars.

Learn more at www.ncrla.org/events.

NCRLA serves as a resource to members on many issues impacting their businesses.

Whether you need assistance in understanding and complying with health department, fire, or safety regulations, ABC rules and regulations, or legal issues, we have experts available to assist you every step of the way. For regulatory issues, contact Alyssa Barkley at abarkley@ncrla.org or for other legal issues contact Kim Siomkos at ksiomkos@ncrla.org.

FORAGING

Chefs need not worry – Wild mushroom foraging is legal now in North Carolina

The North Carolina Restaurant & Lodging Association identified a change was needed to give chefs the creative freedom to work with higher-end products to better meet customer demands. One area in particular was the ability to forage for ingredients.

foragers and serve 16 species of wild mushrooms.

The North Carolina Food Code Manual, 3-201.16, requires mushroom species that are picked in the wild to be obtained from areas where each mushroom is individually inspected and found safe by an approved mushroom identification expert.

To open the door, in 2016, NCRLA spearheaded a Wild Mushroom Committee in partnership with the North Carolina Food Protection and Facilities Branch of the state’s Department of Health and Human Services. The committee was comprised of state regulators, certified mushroom experts and members of the hospitality industry.

NCRLA thanks member Clark Barlowe, the chef/owner of Heirloom Restaurant in Charlotte, who is a forager pioneer in the state. Barlowe served and guided the Wild Mushroom Committee from an industry standpoint.

On May 12, an announcement was made that the committee’s work was complete and guidelines were sent to state regulators highlighting the new requirements to allow chefs to forage, work with

The 16 species of mushrooms are: beefsteak, black trumpets, cauliflower, chanterelles, chicken of the wood, comb tooth, hedgehog, honey, indigo milk cap, leatherback, lion’s mane, lobster, miatake, morel, oyster and puffballs.

For questions relating to the new guidelines, please contact Alyssa Barkley, NCRLA chief operating officer, who oversees health and safety regulations, at abarkley@ncrla.org. z

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a la carte A sampler of hospitality-related news stories

NCRLA MEMBERS FIGHT TO #FREETHEMIMOSA With the recent success of the #FreeTheMimosa campaign, North Carolina Restaurant & Lodging Association thanks members that spoke out (and continue to do so locally) in favor of S.B. 155, the “Brunch Bill.” In June, Michael Martino, general manager of the Sheraton Imperial Hotel & Convention Center, Amber Moshakos, vice president for corporate affairs for LM Restaurants, Jim Beley, The Umstead Hotel and Spa – Cary, Tom Sasser, Harper’ s Restaurants, and Scott Brewton, Pinehurst Resort, submitted an op-ed published in “The News & Observer,” titled “The ‘brunch bill’ will help N.C.’ s hospitality industry.”

The group of restaurant and hotel operators said, “Not only would the ‘brunch bill’ allow us to better serve locals, but visitors to our state would be able to imbibe on Sunday mornings as they do in most other states. With wedding, vacation and graduation seasons fully upon us, hospitality professionals across the state continue to encounter disappointed visitors who want nothing more than to enjoy a celebratory drink with friends and family during these joyous occasions. The brunch bill would allow North Carolinians and visitors alike to celebrate with a toast before noon, all while stimulating our local economies.”

To view the op-ed in its entirety, visit http:// www.newsobserver.com/opinion/op-ed/ article157320119.html.

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Additionally, Beley attended and addressed the North Carolina House’ s Alcoholic Beverage Control Committee meeting on S.B. 155 saying, “Sunday brunch continues to be a major part of people’s vacation experience but also a popular social scene for families on the weekends.” He noted the legislation could generate millions of dollars in annual sales statewide—as well as added tax revenue. z

CELEBRATE SEVEN YEAR’S SMOKEFREE WITH REASON’S #2LOVENC CAMPAIGN In 2010, the North Carolina Restaurant & Lodging Association worked to push forward legislation prohibiting smoking within the state’s restaurants and bars. The Department of Health and Human Services Tobacco Prevention and Control Branch recently launched a campaign to celebrate seven years of smoke-free food and beverage establishments and how it is now part of North Carolina’s culture. The campaign gives everyone another reason “#2loveNC.” For information and resources on the campaign (including posters, children’s placemats, etc.), visit http://www.tobaccopreventionandcontrol. ncdhhs.gov/smokefreenc/2LoveNC.htm. z

NCRLA TALKS BRUNCH WITH NC F&B On June 22, Alyssa Barkley, NCRLA chief operating officer, sat down with NC F&B Podcast hosts Max Trujillo and Matthew Weiss to talk about all things NCRLA, including important initiatives at the legislature. Given recent victories such as the “Grill Bill” and the continued progress the “Brunch Bill,” mimosas were definitely in order. Barkley also shared NCRLA’s excitement about upcoming events like NCRLExpo and Chef Showdown.

Trujillo and Weiss, who have been major players in the hospitality industry for years, use the show as a platform to go behind the scenes and explore North Carolina’s ever growing food and beverage culture. The duo aims to have real and honest dialogue with industry professionals at all stages of the game, be it an advanced level sommelier discussing their wine program or a chef chatting about breaking down an entire pig.

The episode aired Thursday, June 29. To learn more about NC F&B Podcast or to listen to other episodes, visit their website, https://www.ncfbpodcast.com/about. z

G PATEL LAUNCHES SOCIAL HOUSE VODKA The North Carolina Restaurant & Lodging Association’s 2017 “Restaurateur of the Year” has launched Social House Vodka, a farm-to-flask spirits brand distilled in Kingston. The brand has been four years in the making for industry leader Patel, who owns Eschelon Experiences, Cary Joshi and Mark Mullins. The vodka ingredients are sourced locally and undergo a six-step filtration process before being bottled. Patel was named NCRLA’s “Restaurateur of the Year” in February at the Stars of the Industry awards ceremony during Taste of North Carolina. z

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CHARLOTTE CHAPTER GOLF TOURNAMENT

Charlotte Chapter golf tournament raises $26,500 fore NC HEF On Wednesday, April 19, 120 North Carolina Restaurant & Lodging members and golfers from the Charlotte region gathered at The Golf Club at Ballantyne, Charlotte, for an enjoyable day of golf, food, drinks and fun. The tournament raised $26,500.

All proceeds from the Charlotte Golf Classic benefit the North Carolina Hospitality Education Foundation (NC HEF). NC HEF provides scholarships to assist individuals pursuing educational opportunities in hospitality and tourism, supports educational programs through grants and school-to-career programs, and develops and provides continuing education programs for those currently in the industry.

Congratulations to our tournament winners: First Place – The Umstead Hotel & Spa and Towne Insurance Second Place – SREE Hotels Third Place – SREE Hotels Thank you to our many sponsors and volunteers who helped make the day memorable for our golfers!

Gold Sponsors Ecolab Pepsi Bottling Ventures Sysco US Foods Silver Sponsor The Umstead Hotel & Spa

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Beverage Cart Sponsors FS Food Group Piedmont Natural Gas Contest Sponsors The Asbury at The Dunhill Hotel Beacon IMG FHM Insurance Company Gordon Food Service Hole Sponsors Alsco The Ballantyne Hotel & Lodge Bojangles’ Inn on Biltmore Estate Jocks and Jills Sports Grill Johnson & Wales University S&D Coffee & Tea Sonny’s BBQ SREE Hotels TOPO Distillery Vistar/Performance Food Group In-kind Sponsors Adams Beverage Ballantyne Hotel & Lodge BlackFinn Ameripub Bojangles’ Carolina Ale House Firehouse Subs Harper’s Restaurant Group Legion Brewing Mutual Distributing Pepsi Bottling Ventures Republic National Distributing Company S&D Coffee & Tea Shelton Vineyards Tito’s Handmade Vodka Tyron Distributing Vistar/Performance Food Group For information on the 2018 Charlotte Golf Classic, contact Mindy Wharton, NCRLA director of marketing and business development, at mwharton@ncrla.org. z

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