At Your Service, Summer 2016 by NC Restaurant & Lodging Association

at your

Official Magazine of North Carolina Restaurant and Lodging Association

Service N.C. Restaurant & Lodging Expo Special Get what you need to keep your business running smoothly

Overtime Rule Changes Hiring Seasonal Help JULY 2016 Issue, Vol. 5, Issue 2 www.ncrla.org

Emerging JULY 2Technologies 0 1 5 At Y our S e rv ic e 1

You never compromise on ingredients. So why compromise on your payment processor?

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table of contents in every issue

6 12

Letter from the Chair and the President NCRLA Chair Lance Trenary and President & CEO Lynn Minges Calendar of Events Network with North Carolina’s hospitality industry leaders at one of NCRLA’s upcoming events.

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

Benefits of Membership NCRLA offers new, exciting benefits for members

A la Carte A sampler of hospitality-related news stories

NCRLA EXECUTIVE BOARD OF DIRECTORS LANCE TRENARY, Chair Golden Corral Corporate

MICHAEL MARTINO, Chair Elect Sheraton Imperial Hotel & Convention Center BILLY SEWELL, Treasurer NRA Representative Platinum Corral, LLC VINAY PATEL, Secretary SREE Hotels, LLC JOEL GRIFFIN AH&LA & Travel & Tourism Board Liaison Griffin Stafford Hospitality RANDY KOLLS, Immediate Past Chair Washington Duke Inn & Golf Club LYNN D. MINGES President and CEO NCRLA FRANK GRAY General Counsel and Lobbyist Jordan Price Wall Gray Jones & Carlton, PLLC Directors KYLE AGHA The Last Resort SCOTT BREWTON Pinehurst Resort & Spa KELVIN FORD Prospect Foods, LLC

features

PHIL FRIEDMAN Salsarita’s Fresh Cantina

Expo Special Join us for networking, informative keynotes and more.

ABC Matters How to start streamlining your alcohol purchases

Social Media 3 things to consider before launching a Snapchat presence

Legal Bites New overtime rules – what are the options?

ProStart Team NC competes at the National ProStart Invitational

Technology Trends coming your way this year

Employment Matters Tips for hiring your summertime help

Best Practices Data security – beyond the technology

Everything to make your operation run faster. cleaner. better. tastier. REGISTRATION INCLUDES

GARY FROEBA The Omni Grove Park Inn BILL GANT Concord Hospitality Enterprises Company PETER GRILLS Charlotte Area Chapter Representative The Ballantyne Hotel & Lodge ALAN HILTON S & D Coffee, Inc. CHRISTINA LARSON Darden Restaurants 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. TOM SASSER Harper’s Restaurant STEVE THANHAUSER Angus Barn, Ltd. CHARLES THOMPSON The Inn on Biltmore Estate STERLING F. WEBSTER IV Hilton Garden Inn OBX & Ramada Plaza OBX

200+ EXHIBITORS & NEW PRODUCTS

STEP 1: Go online www.NCRL-Expo.com/registration

LIVE CULINARY DEMOS BOOTY LOUNGE

STEP 2: Register

DAILY KEYNOTES

Click your registration link.

21 EDUCATION SESSIONS CULINARY COMPETITIONS TASTING PAVILIONS (BOOZE. FOOD. REPEAT.)

STEP 3: Enter your code NCRLA16

(code is only valid for NCRLA restaurant and hotel members)

CRISSY WRIGHT Charlotte Marriott City Center HAJI PATEL (Ex-officio) AAHOA

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For full details, visit

www.NCRL-Expo.com

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letter from the chair and CEO Our work to foster the next generation of leaders One of the greatest challenges restaurant and lodging facilities face these days is finding talent to help their businesses grow and prosper. Over the next decade, job growth in our sector is predicted to increase by more than 15 percent. The quest to find workers who are eager to establish themselves in careers in the hospitality industry has never been greater. As an association, one of our most important priorities is ensuring the cultivation of the next generation of industry leaders. Recently we had the pleasure of cheering on our North Carolina ProStart teams during the National ProStart Invitational, which took place April 29 and May 1 in Dallas, Texas. It’s exciting to see hundreds of young people from around the country come together for an event that’s educational and fun. It’s also important to note that this curriculum is developed and supported by our industry, so these kids will enter the hospitality workforce pre-trained with the skills your business needs. Golden Corral, NCRLA and the NC Hospitality Education Foundation are proud to help make a difference in the lives of these hard working young people, and in the future of your business.

At Your Service Volume 5, Issue 2 An official publication of the N.C. Restaurant & Lodging Association© 2016 OUR STAFF President & CEO LYNN D. MINGES Chief Operating Officer/ Membership Development/ Health and Safety Regulations/ ALYSSA BARKLEY, IOM Director of Government Affairs/ Staff Attorney STEVE MANGE Director of Events and Sponsorship Development LIZ DOBBINS-SMITH Director of Hospitality Education MANDY HINES Marketing & Communications Manager KAREN A. MANN

Another way that we are helping generate a pipeline of new talent for our industry is through a newly fledged partnership with the N.C. Department of Commerce’s NC Works program and NC4ME, which encourages employers to hire military veterans to grow their businesses. Approximately 78,000 active duty military personnel in North Carolina will separate from the service by 2018, according to research compiled by N.C. Commerce’s Labor and Economic Analysis Division. Currently, 775,000 military veterans live in North Carolina. North Carolina’s veterans are a talented pool of individuals whose experience in logistics, communication and management serve them well, and their approach to teamwork makes them a smart addition to any business.

Membership Coordinator KRISTIN WORRELL

Through both our partnership with NC Works and through our NC ProStart Program, we aim to help connect individuals with career opportunities in our growing hospitality industry and help your business tap into an incredible talent pool.

Graphics and Design WHITNEY GOULDING DESIGNS www.whitneygoulding.com

Lance Trenary

Lynn D. Minges

Executive Assistant/ NCRLA Board Liaison LORI JONES General Counsel & Lobbyist FRANK GRAY Printer CHAMBLEE GRAPHICS, INC.

BUSINESS OFFICE 222 North Person Street, Suite 210 Raleigh, N.C. 27601 Phone: (919) 844-0098 Website: www.ncrla.org For advertising and sponsorship inquiries, contact Marketing & Communications Manager KAREN A. MANN at kmann@ncrla.org, (919) 747-2205.

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EXPO 2016

All the details you need to be part of the N.C. Restaurant & Lodging Expo

expo Facebook page (www.facebook.com/ncrlexpo) and following on Twitter (@ncrlexpo) = one spin. Where do I get my badge? Badges will not be mailed. Bring the confirmation email you will receive upon registering to the onsite registration desk at the Raleigh Convention Center to scan the barcode and receive your badge. 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

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 leading-edge program of education that will provide restaurants and lodging establishments from North Carolina with the best tools to grow and improve their business. Register at www.ncrla.org/expo. Restaurant & lodging members get a complimentary badge by using the code NCRLA16. What’s the schedule? Monday, Aug. 29, 10 a.m. – 5 p.m.: Exhibit floor open, Raleigh Convention Center Tuesday, Aug. 30, 10 a.m. – 4 p.m.: Exhibit floor open, Raleigh Convention Center Where is the Expo taking place? Raleigh Convention Center, 500 S. Salisbury Street, Raleigh, N.C. 27601 Who can exhibit? Food, Beverages, Apparel & Uniforms, Furnishings & Décor, Equipment, Tableware, Technology, Supplies & Services

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How do I register? Restaurant and lodging attendees: Register for free at www.ncrl-expo.com with the code NCRLA16. Suppliers and allied partners: Contact Jon Everett at jon.everett@expodevo.com to learn how you can become an exhibitor at the Expo. What does registration include? The registration fee (waived with the NCRLA16 code) includes: access to the exhibit hall both days, keynotes, 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 N.C. Craft Brewers Guild Pavilion, the N.C. Distillers Association Pavilion, and the N.C. Wine Pavilion. Along with the tasting pavilions, distributors such as Sysco, US Foods, and Performance Foodservice will be offering various samplings. For a full list of exhibitors, visit www.NCRL-Expo.com. What’s new for 2016? New to this year’s Expo is the Booty Lounge. Attendees will have the opportunity to win prizes, including show cash from exhibitors. There are three ways to earn spins or chances to win: 1. preregistering = two spins; 2. shaking your booty for 15 seconds in the lounge = one spin; and 3. liking the

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). How do I make hotel reservations? Book your hotel within our discounted group blocks with the Raleigh Marriott City Center. Go to www.ncrl-expo.com 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 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.

Thank You to Our Corporate Partners

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

TITANIUM

PLATINUM

GOLD

SILVER

View our corporate partnership opportunities at www.ncrla.org/sponsorships. For more information on how you or your organization can become a corporate partner of NCRLA, including the Hospitality Education Foundation and the NCRLA Political Action Committee, call Liz Dobbins-Smith at 919-277-8585.

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EXPO 2016

2016 Education Program

2-3 p.m.: Conflict Resolution with speaker Judy Z King, ISHC , founder & principal - Quality Management Services, LLC 2-3 p.m.: Wine Pairing Session

The North Carolina Restaurant & Lodging Expo features a full slate of educational seminars designed to help you run your hospitality business more effectively. Most seminars are free for Expo attendees. Go to www.ncrl-expo.com for full descriptions of the seminars.

3:30-4:30 p.m.: Tech Tools for Restaurants with moderator Tim Carter of Salsarita’s 3:30-4:30 p.m.: Q&A Legal Session with Katie Hartzog of Cranfill Sumner & Hartzog

August 29

3:30 – 4:30 p.m.: Beer Pairing Session with Fullsteam Brewery

10:30 – 11:30 a.m.: Simply Service with speaker Judy Z King, ISHC , founder & principal - Quality Management Services, LLC

Noon – 1 p.m.: Social Tables: Maximizing Your Brand, Your Story, and the Customer Experience with Mike Ganino, restaurant coach 6 p.m.: N.C. Restaurant & Lodging Association Expo Dinner (check www.ncrla.org for details closer to the event)

WHEN: Monday, Aug. 29 – 9 a.m. – 1 p.m. REGISTRATION: $175 registration fee (includes expo hall badge) Across North Carolina, health inspectors are beginning to enforce the HACCP (Hazard Analysis Critical Control Plan) requirements on specialized processes and taking points off of inspection scores if they find operators conducting special processing without an approved plan. This session is designed for operators who are conducting specialized processes (acidification, Reduced Oxygen Packaging (ROP), sous vide, fermentation, curing for preservation/charcuterie).

10:30 – 11:30 a.m.: Introducing Catering Into Your Restaurant (Catering Panel) with Sarah Wrenn, catering director – The Harpers Group and ONE Catering

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August 30 10:30 – 11:30 a.m.: Mushrooms: Foraged, Cultivated, and Everything Else You’ve Wanted to Ask with moderator Patrick Muse of the N.C. Department of Health and Human Services

Noon – 1 p.m.: Farm-to-Table Discussion moderated by Tim Parrish of the N.C. Department of Agriculture Noon- 1 p.m.: Beverage Inventory Management and How to Price for Profit with speaker Drew Schenck of Hadley’s 1 – 2 p.m.: Keynote – Chef Panel Discussion 2-3 p.m.: Marketing Best Practices Panel with moderator Marty Kotis of Kick Ass Properties

WHEN: Tuesday, Aug. 30 – 8:30 a.m. – 10:30 a.m. REGISTRATION: $50 registration fee (includes breakfast, coffee, and expo hall badge) Review the performance of North Carolina’s hotel business and gain a better understanding how the state’s occupancy, ADR, and RevPAR compare to the U.S. average and how major markets, including Raleigh and Charlotte, stack up. We’ll also take a look at what’s to come in the hotel construction pipeline and reveal STR’s 2016/2017 forecast for the U.S. hospitality industry.

10:30 -11:30 a.m.: The Planning Before the Opening - Construction Checklist for Success with Guarev Patel, president – Eschelon Experiences

HACCP TRAINING Presented by Dr. Ben Chapman and Dr. Dana Hanson, North Carolina State University

PAST TO PRESENT: A VISUALIZATION OF NORTH CAROLINA’S HOTEL PERFORMANCE DATA Presented by Melissa Holm, Business Development Executive, Hotels - STR

10:30 – 11:30 a.m.: Culture Kitchen Confidential: Secret Recipes for Building a Great Brand with speaker Mike Ganino, restaurant coach

Noon – 1 p.m.: Marketing Session in Development 1:00pm – 2:00pm - Keynote: At the Table or on the Menu? Key Issues Impacting the Industry moderated by Lynn Minges of the N.C. Restaurant & Lodging Association featuring panelists from the American Hotel & Lodging Association, the National Restaurant Association, and the North Carolina Restaurant & Lodging Association. 2-3 p.m.: Catering Session 2-3 p.m.: Financing Session z

10:30 – 11:30 a.m.: Menu Design for Increased Revenue with Michael Barbera of Barbera Solutions Noon – 1 p.m.: The Latest and Greatest in Craft Cocktails moderated by Scott Maitland. Panelists include Brian Roberts of Ginger 108, Clarke Barlowe of Heirloom Restaurant, and Jordan Hester with Bida Manda Noon – 1 p.m.: Hotel Tech Panel

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2016 calendar of events Network with North Carolina’s hospitality industry leaders at one of NCRLA’s upcoming events

Charlotte Golf Classic The 2016 Charlotte Chapter Golf Classic was held Monday, April 11, at The Golf Club at Ballantyne. With more than 120 golfers and over $22,000 raised, this tournament was a great success! Congratulations to our tournament winners: First Place – Cabarrus County CVB Second Place – EcoLab Third Place – Diamond Point Hospitality We would like to thank our monetary and in-kind sponsors for their support! GOLD SPONSORS EcoLab (logo) Harper’s Restaurant Group (logo) Sysco (logo) SILVER SPONSORS Bojangles’ (logo) US Foods (logo)

Left-right: Marty Kotis of Kick Ass Concepts, Lance Trenary of Golden Corral, Billy Sewell of Platinum Corral, House Speaker Tim Moore, Lynn Minges of NCRLA, Burney Jennings of Biscuitville, and Joel Griffin of Griffin Stafford Hospitality during the 2016 Rally in Raleigh reception. Throughout the year, NCRLA hosts several events that are open to members and the hospitality industry. We also provide event information for the National Restaurant Association and the American Hotel and Lodging Association. Learn more about these events at www.ncrla.org/events. Aug. 29 & 30 N.C. Restaurant & Lodging Expo Raleigh Convention Center, 500 S. Salisbury St., Raleigh 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 industry under one roof. The latest products, services, and technologies will be showcased for the industry, along with a comprehensive and leading-edge program of education that will provide restaurants and lodging

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BEVERAGE CART SPONSORS Charlotte Marriott City Center FS Food Group

establishments from North Carolina and surrounding areas with the best tools to grow and improve their business. Learn more at www.ncrl-expo.com.

CONTEST SPONSORS FHM Insurance Company Gordon Food Service Vistar

Aug. 29 6-9 p.m.: N.C. Restaurant & Lodging Expo Dinner Location TBD Mark your calendars for an exciting event. Check www. ncrla.org for more details as the date approaches.

HOLE SPONSORS Alsco The Ballantyne Hotel Inn on Biltmore Estate

Jamba Juice Jocks and Jills Sports Grill Johnson & Wales University Providence Landscape Group S&D Coffee & Tea Sonny’s BBQ SREE Hotels IN-KIND SPONSORS Adams Beverage Aloft Charlotte Ballantyne The Ballantyne Hotel Bojangles’ Carolina Ale House The Dunhill Hotel / The Asbury EcoLab E&S Marketing Harper’s Restaurant Group Mac’s Speed Shop Mutual Distributing Newk’s Eatery Nilfisk Pebble Brook Craft Spirits Pepsi Bottling Ventures Republic National Distributing Company Rodney Strong Wines Royal Cup Coffee Tito’s Handmade Vodka Triple C Brewing Co. Tryon Distributing The Unknown Brewing Company Vistar

Oct. 24 5:30-9 p.m.: Manteo to Murphy PAC Fundraiser The Angus Barn, 9401 Glenwood Ave., Raleigh Annual PAC event to benefit the National Restaurant Association and N.C. Restaurant & Lodging Association political action committees. Chefs from across North Carolina will create their signature dishes for sampling. There will also be live and silent auctions, with proceeds benefiting advocacy efforts from both the NRA and NCRLA. z Cabarrus County CVB, 1st Place

EcoLab, 2nd Place

Peter Grills and the team from Ballantyne

Triple C Brewing

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ABC MATTERS

How to start streamlining your alcohol purchases Serving alcohol is a big part of what patrons expect from restaurants. Whether it’s a beer after work or wine with a nice dinner - the alcohol options behind the bar matter, and people are loyal to their brands. Unfortunately the hardest part about maintaining your alcohol inventory is often purchasing your products. Many restaurateurs don’t realize there are simpler, more streamlined ways to restock inventory, pay invoices and ensure they’re getting the best price for their products. Understand Alcohol Complexities The alcohol industry is rife with varying rules and regulations - not only by location, but also by product. With each state setting and abiding by their own rules, the Three Tier System (manufacturers sell to distributors, who sell to retailers) is what governs the sale of alcohol and simultaneously adds complexities to the purchasing process. Depending on your business, you could end up paying alcohol invoices according to a variety of different regulations – especially if you have operations in different states. Streamline Purchases Aside from the burden of ensuring invoices are paid on time and according to the correct alcohol regulations, restaurateurs often have to manually write checks for delivery, maintain escrow accounts and contend with the consequences if they are a day late on payment. There are several ways to combat these problems, but the most immediate solution is to start automating purchases with electronic payments. When it comes to payment, compliance, reconciliation, insight into purchasing data and integration into back office and

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accounting systems, solutions such as Fintech streamline your beverage alcohol business. Electronic payment also alleviates several manual processes -- such as inventory control, restaurant accounting, and cost analysis -- that restaurants face on a weekly and sometimes daily basis. Stop Leaving Money on the Table With a business to run, restaurateurs don’t always have time in the day to compare prices to previous costs or to scour bills to see where they could be saving money. In situations like this, it’s ideal to let your vendors do the work for you. Start asking your distributors for their price list and broken case reports and for purchasing insight into where extra fees are piling up and where discounts have been lost.

Fintech has partnered with the North Carolina Restaurant and Lodging Association to provide its members with a one source solution for their beverage alcohol business. Visit http://go.fintech.net/NorthCarolinaRLA for more information on exclusive discounts. 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

Altus UC, Raleigh Buckhead Beef, Charlotte FreshPoint, Charlotte Gossamer Networks, Dunwoody Guest Supply, Charlotte Hospitality Staffing Solutions LLC, Atlanta NCR Carolinas, Charleston SC North State Journal, Raleigh Patrice & Associates Franchisee, Greensboro Patrice & Associates Franchisee, Raleigh Sustainable Pest Systems, Raleigh Sygma, Charlotte Taylor Freezer Sales Company, Cary Towne Insurance, Raleigh TSC Associates LLC, Dothan Young Moore and Henderson P.A., Raleigh New Lodging Members Aloft Asheville Downtown Hotel, Asheville Aloft Durham Downtown, Durham Holiday Inn Asheville Biltmore West, Asheville Ambica LLC, Asheville Atrium Hospitality, Alpharetta GA B&B Country Garden Inn, LLC, Apex Beaufort House Inn, Asheville Best Western - Tunnel Road, Asheville Blue Star Hospitality, Fletcher Budget Motel, Fletcher Cape Fear Vineyard & Winery, Elizabethtown Carolina Bed & Breakfast, Asheville Clarion Inn, Fletcher Country Inn & Suites Biltmore Square Mall, Asheville Courtyard - Billy Graham Parkway, Charlotte Courtyard Raleigh-Durham Airport/Brier Creek, Raleigh Embassy Suites, Charlotte Embassy Suites Airport, Greensboro Engadine Inn and Cabins, Candler Esmeralda Inn, Chimney Rock Hilton Garden Inn Downtown, Asheville Holiday Inn Express & Suites - Outlet Center, Asheville Homewood Suites Greensboro, Greensboro Hyatt House Raleigh North Hills, Raleigh Kimpton Cardinal Hotel, Winston Salem Krishan hospitality, Emerald Isle Marriott Crabtree Valley, Raleigh McKibbon Hotel Management Inc, Tampa FL Omni Charlotte Hotel, Charlotte Quality Inn, Black Mountain Residence Inn McPherson/Duke UMC, Durham Residence Inn RDU/Brier Creek, Raleigh Rodeway Inn & Suites Outlet Mall, Asheville Rodeway Inn, Asheville Stable House Inn, Mill Spring Staybridge Suites Wrightsville Beach, Wilmington Sweet Biscuit Inn, Asheville The Durham Hotel, Durham The Lodge on Lake Lure, Lake Lure The Westin Charlotte, Charlotte Tryon International Equestrian Center & Resort, Mill Spring Village Hotel on Biltmore Estate, Asheville

New Restaurant Members 435 Grill, Asheville Aviator Brewing Company, Fuquay Varina Babalu Tacos & Tapas, Charlotte Babylon, Raleigh Bar 119, Chapel Hill Blue Ginger Sushi & Noodles, Mill Spring Bouncing Log Café, Boiling Springs Lake Buddha’Licious, Corolla Busy Bee Cafe, Raleigh Captain George’s Seafood Restaurant, Kill Devil Hills Carolina Ale House (2 locations) Char-Grill #10 (6 locations) Cleveland Draft House, Clayton Coastal Provisions Oyster Bar & Wine Bar Cafe, Southern Shores Coglin’s, Raleigh Eat Here Brands, LLC, Jackson MS EAT! Ventures LLC, Greensboro Edwards Mill Bar & Grill, Raleigh Eggs Up Grill, Fuquay Varina Famous Toastery, Davidson Firebirds, Morrisville Gonza Tacos y Tequila - Aloft Hotel, Raleigh Hadley’s, Raleigh Havana Deluxe, Raleigh Haywood Park Cafe, Asheville Hickory Tavern, Winston-Salem High Cotton Barbeque, Kitty Hawk Hog Heaven Bar-B-Q, Durham Isaac Hunter’s Tavern, Raleigh Jamba Juice (four locations) JP Charlotte, Charlotte Legends Club, Mill Spring Legends Grille, Mill Spring LongHorn Steakhouse (eight locations) Lucia Bar Italiano, Durham Lucky B’s, Raleigh Mac’s Tavern, Cary Mane St. Coffee, Mill Spring Metropolis, Corolla Midwood Smokehouse - Ballantyne, Charlotte Mosaic Wine Lounge, Raleigh Mountain Deli, Hendersonville MT Consulting, Jacksonville Noir Bar, Cary Oak Room, Charlotte Ocean Boulevard Bistro & Martini Bar, Kill Devil Hills Paddy O’Beers, Raleigh Roger’s Diner, Mill Spring Sassool, Cary Siesta Cantina, Mill Spring Slate Billiards, Charlotte Southland Ballroom, Raleigh Thai Cafe, Wake Forest The Haymaker, Raleigh The Katharine Brasserie & Bar, Winston-Salem Tijuana Flats (two locations) Tobacco Road Sports Café (two locations) Trade Restaurant & Bar, Charlotte Tree Tops Dining Room, Lake Lure Triple Crown Subs, Soup & Salad, Mill Spring Tryon Café, Mill Spring z

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SOCIAL MEDIA

By Kelly Propst, Largemouth Communications

3 Things to Consider Before Launching a Snapchat Presence With more than 100 million users worldwide, there’s no doubt Snapchat is a great digital tool, allowing brands to engage with new audiences. For those new to the game, Snapchat is a social media platform used for sending photos or short videos referred to as “snaps,” viewed for a sender-specified length of time before they vanish. These messages can either be sent to individuals or posted on “My Story” visible to all your followers. With only a 10-second window to share your message, many of the old social media rules go out the window when launching a Snapchat presence. Before creating an account for your restaurant or hotel, use these three considerations to identify whether Snapchat is the right platform to bolster your social presence: 1. Who are you trying to reach? With any marketing tool, it’s important to consider your target audience. Has your traditional marketing mix struggled to reach the millennial generation? For now, most users on Snapchat are under the age of 25. As the app grows in popularity, this age is expanding to include a slightly older demographic, so Snapchat is a great fit if you’re looking to target those under the age of 35. 2. What will you share? Compared to other social platforms, Snapchat allows for brands to let their hair down in a less formal sharing environment. Users provide a little more leeway when it comes to experiencing real-time moments, they actually expect posts to be somewhat unscripted. This doesn’t mean that proper planning goes out the window, but it does mean that you should identify key events, milestones, seasons or holidays and personnel to profile on your account. Anything “behind the scenes” makes for great exclusive content, for example, working with your chef to describe a new seasonal menu item

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as it’s being plated, chatting with one of your best bartenders or servers to describe the latest cocktail or local beer on tap, or talking up your outdoor amenities on a particularly beautiful day. 3. How will you maintain your presence? It’s important to consider who will manage the Snapchat account and how often you’ll post to maintain a steady drumbeat of snaps and stories. The service and hospitality industries are extremely busy catering to real-time needs, but likely the busiest time of day can result in the best snaps for eye-catching visuals. “My Story” is a great feature, but works best for telling a narrative over an extended time period. Some brands choose to have one person or a social team committed to maintaining the account, others turn the reins over to trusted “guest snappers” to share a special event or “day in the life” experience with viewers. Regardless of the owner, set expectations and define parameters for the type of stories you want to share to ensure it aligns with your brand values and voice. Snapchat is a great tool for restaurants looking to engage with new audiences or make their customers feel personally connected to the brand. Just make sure you have the correct audience, adequate time and appropriate staffing to make your Snapchat the talk of the industry. For more information about PR, social and digital media best practices, visit www.largemouthpr.com. z

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LEGAL BITES

By Steven Mange

New overtime rules – what are the options? It’s official: Employers have until Dec. 1 to figure out how they will comply with the new overtime rules issued in May. To understand your options, it’s important to start with what has changed – and what has not. What has changed? 1. Higher minimum salary for “white collar” exemptions. The new rules more than double the minimum salary required for an employee to be exempt from federal overtime requirements. The new rules raise from $23,360 to $47,476 the minimum annual salary for executive, administrative, and professional workers to be exempt from the requirement that you pay them time-and-a-half for hours worked in excess of 40 per week. 2. Nondiscretionary bonuses, incentive payments and commissions included. In response to comments from the hospitality industry and others, the new rules for the first time allow employers to use nondiscretionary bonuses and incentive payments (including commissions) to satisfy up to 10 percent of an employee’s salary level, provided they are paid on a quarterly or more frequent basis. But the rules on this are tricky, and you will need to consult an employment attorney or other expert if you plan to go this route. 3. Automatic increases to threshold every three years. The new rules provide for an automatic increase every three years in the minimum salary required for an employee to be exempt from overtime requirements. For starters, the U.S. Department of Labor projects that in 2020 the minimum salary will jump from $47,476 to just over $51,000. 4. Higher threshold for “highly compensated employees.” The new rules increase from

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$100,000 to over $134,000 the minimum salary required for an employee to be exempt from overtime requirements as a “highly compensated employee” – that is, an employee whose annual salary is so high that he or she need not satisfy every element of the standard duties test. What has not changed? The duties test. The new rules do not change the underlying “duties test” that – in combination with the salary threshold – determine whether an employee is exempt from overtime requirements. What are the options? 1. Increase salary to new threshold. If you have currently-exempt employees whose annual salary is not far below the new threshold of $47,476, you may wish to raise their salaries to meet the new threshold and continue to classify them as exempt (assuming they meet the duties test and otherwise qualify as exempt) – and consider assigning them additional responsibilities. 2. Reclassify to nonexempt and do nothing more. If you have currently-exempt employees whose salaries fall well below the new threshold and who work no more than 40 hours per week, you may wish to reclassify them as nonexempt and do nothing more. 3. Reclassify as nonexempt and reduce hours. If you have currently-exempt employees whose salaries fall well below the new threshold, you may wish to reclassify them as nonexempt, begin tracking their hours, and reduce their hours to a maximum of 40 hours per week so that you are not required to pay them overtime. This option may require that you reconfigure workloads or hire new employees to accomplish the work at hand.

4. Reclassify as nonexempt and pay overtime above and beyond existing salary. If you have currently-exempt employees whose salaries fall well below the new threshold, you may wish to reclassify them as nonexempt, begin tracking their hours, and pay them time-and-a-half for hours worked above 40 hours per week. 5. Reclassify as nonexempt and reduce base salary to account for anticipated overtime pay. If you have currently-exempt employees whose salaries fall well below the new threshold, you may wish to reclassify them as nonexempt and reduce their base salaries to account for anticipated overtime pay – the ultimate goal being to pay them the same wages they receive today for the same hours they work today (while ensuring that they continue to receive at least the required minimum hourly wage). Additional considerations 1. Hourly or nonexempt salaried employees? When you reclassify employees from exempt to nonexempt, you should consider whether to convert salaried workers to hourly or, alternatively, keep currently-salaried workers on salary while paying them one-and-a-half times their effective hourly rate for hours worked in excess of 40 per week. 2. Reorganization required? No matter what set of options you go with, there is a strong likelihood you will need to reorganize workloads, change schedules, hire new employees, spread work hours, or make other adjustments to accommodate the changes you will have to make to comply with the new overtime rules.

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3. Communication is key. The new overtime rules will force you to make difficult changes that will benefit some employees and hurt others. Given the importance of employee morale and the everpresent threat of litigation by disgruntled employees, it is critical that you develop a thoughtful strategy to communicate necessary changes to your employees. 4. Delay is deadly. Because compliance with the new overtime rules involves a lot of moving parts (to say the least), it is important to develop a plan, build in extra time for unforeseen issues, and implement the plan well in advance of the Dec. 1 deadline – ideally in October or November – to ensure a smooth transition and full compliance by the Dec. 1 deadline. NCRLA Director of Government Affairs Steve Mange can be reached at smange@ncrla.org or 919-861-0942. z

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PROSTART

Team NC competes at the National ProStart Invitational

ProStart Success Stories

North Carolina’s top ProStart teams competed, along with 45 others from around the country, at the National ProStart Invitational in Grapevine, Texas, April 29-May 2.

Sabrina Dulaney is a true North Carolina ProStart success story. . As a student at Davie High School, Dulaney was on the 2014 team that won the culinary competition and placed second in management at the Carolinas ProStart Invitational.

Left-right: Davie County High School: Casey Larsen, Lance Trenary, Rachel Larsen, Destiny Lee and Magenta Fougerat 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 N.C. ProStart Invitational: Cary High School (culinary) and Davie High School (management). On Saturday April 30, Davie High School of Mocksville competed with the concept “Royal Tea,” a tea house in a renovated historic home featuring small plates and innovative tea beverages. On Sunday morning, May 1, Cary High School took to the culinary floor to create a three-course meal, prepared in an hour, featuring locally grown products such as Heritage Farms pork and Videri Chocolate. Team North Carolina represented our state well in the competition, and were cheered on by Golden Corral

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President & CEO Lance Trenary and Vice President Judy Irwin from Golden Corral, as well as NCRLA President & CEO Lynn Minges. Golden Corral was the official Team North Carolina sponsor. Three weeks prior to attending the competition, both culinary and restaurant teams were excited to spend a day with executives from Golden Corral and Butterball at their headquarters in Raleigh for “boot camp” to prepare and receive mentoring specific to their ideas, presentation, and execution. 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 38 schools across North Carolina. This program is important because it helps train the future workforce in one of North Carolina’s fastest growing industries. Industry partners can get 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.

SABRINA DULANEY OF CAMINO BAKERY IN WINSTON-SALEM

The experience sparked an interest in the culinary field, and allowed her to see all sides of the industry, from baking to management.

After graduating from Davie High School in Mocksville in 2014, she was able to use ProStart scholarship funds to enroll in Johnson & Wales University in Charlotte. She recently completed a baking internship at Camino Bakery in WinstonSalem, and the bakery was so impressed with her work that they have hired her as a full time pastry chef until she returns to Johnson & Wales in the fall. “It’s nice to continue to work on my skills and work in the field I love most,” she says of working at the bakery. Dulaney hopes to own her own food truck, and then a brick-and-mortar restaurant after graduating. She says she loves baking, but also loves the front-ofthe-house and “the stress of keeping it all running smoothly.” She is big believer of ProStart, and offers thoughtful reasons why a restaurateur should add a student to his or her team.

“IT’S NICE TO CONTINUE TO

WORK ON MY SKILLS AND WORK IN THE FIELD I LOVE MOST.”

Left-right: Ashley Whitesides (Cary High School ProStart Educator) Sheriden Lovell, Tavonna Dorsett, D.J. Bryant, Lance Trenary (Golden Corral, CEO), Ethan Corley, Andrew Clore, and Sam Facchini (owner, Metro Pizza of Las Vegas)

“A ProStart student will have industry knowledge around food sanitation, food handling and preparation,” she says. “In addition to basic knowledge, they also understand time constraints, focus and what is required to be successful in this industry. Motivation and commitment are necessary and ProStart gives students a head start in the industry-for both work and school.” Former ProStart student Sabrina Dulaney with her boss, Cary Clif of Camino Bakery, in Winston-Salem

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TECHNOLOGY

By Lex Nepomuceno

Trends coming your way this year Each new year typically ushers in new waves of technologies, gadgets and tools because of the annual Consumer Electronics Show that takes place in early January in Las Vegas. Oftentimes, these are evolutions of existing technologies or mass market rollouts of devices that have been in development for years. With the thousands of devices introduced, businesses must sift through this mass to find the handful of real gems that could have a significant impact on their operations. We’ll make this process easier by highlighting three important technologies to watch. Virtual reality headsets and 360-degree videos and photos Facebook-owned Oculus Rift will finally make its way to consumers in March. With it comes a whole slew of competing devices aimed at immersing users in a virtual reality experience. The terms “virtual reality” and “360-degree video” essentially mean the same thing. Imagine putting on a device that places you in the middle of a hotel or restaurant in Hong Kong. Now picture a video on your website that lets your future guests “walk” around and look at your business as if they were there, no device needed. Impact on hospitality: Expect technology companies big and small to adopt some sort of virtual reality experience as a way for you to tour their businesses as a potential guest. Whether or not you should dive in now will be up to you, but the technology should finally start receiving mass adoption this year. Specialized mobile apps “Everyone” has a smartphone these days, and almost everyone installs and uses at least a handful of apps. Anything from games to navigation to new social media platforms; even the most amateur smartphone user has something installed that is beyond the core functions of a phone. Impact on hospitality: With usage of mobile apps nearly ubiquitous, it is increasingly easy to overlook

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new applications available to business owners and consumers alike. Whether you are an iOS or Android user, be sure to “rediscover” your app store at least every other month. From apps to track productivity to news services, you will likely be surprised by what your smartphone is now capable of doing. Voice-operated devices Up until last year, there were three major players driving voice interactions with their mobile devices: Apple’s Siri, Ask Google and Microsoft’s Cortana. Everything changed when Amazon rolled out the Echo and consumers were instantly teleported to a Star Trek-type experience with its Alexa voice assistant. Users were able to speak in a regular, conversational structure without having to turn on a computer or being near a smartphone. I personally use the Echo on a daily basis, giving it natural commands like “Alexa, turn off the living room lights” or “Alexa, what time is the next Seahawks game?” Natural conversations with our devices and access by voice command to the entire knowledge base housed on the Internet are now realities. Impact on hospitality: Voice-operated devices similar to the Echo are expected to take off in 2016. As a result, it would be prudent for forward-thinking business owners to start looking into how this technology can help them with their business. For example, imagine drive-thru operations integrating voice technology as a way to assist in the ordertaking process; or furnishing hotel rooms with voiceactivated technology that allows the guest to order room service or schedule a massage without picking up the phone. For $200 per device, this can be done rather inexpensively, providing a nice differentiator for potential guests. z

New to North Carolina. Not new to the business. Merchants Foodservice, founded in 1904 in Hattiesburg, Mississippi, is excited to expand its operations into North Carolina through the acquisition of E.G. Forrest Company. Our family- owned and customer- centric approach has set us apart for 112 years and has enabled us to grow into the 12th- largest foodservice distributor in the United States with operations in 12 Southeastern states. We’re excited to meet you and to show you our “Whatever It Takes” company pledge in action. Learn more about our North Carolina operations by contacting Division President Jim Strzelecki at JStrzelecki@MerchantsFoodservice.com or Director of Sales Don Tank at DTank@MerchantsFoodservice.com. (800) 264-0510 www.MerchantsFoodservice.com

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23 17

EMPLOYMENT MATTERS

By Virginia Wooten and Stephanie Gaston Poley, Cranfill Sumner & Hartzog LLP

Tips for hiring your seasonal help •

Although seasonal workers can be key to making your business successful, it is important to keep in mind how they may affect your status as an employer. Additional workers can make your business subject to additional regulations or laws, and if hiring and training is not done properly, it can lead to difficult situations and added liability concerns. Keep the following in mind when hiring a summertime workforce: •

•

Determine whether seasonal employees Affect Affordable Care Act (ACA) or E-Verify Responsibilities – Certain provisions of the ACA apply only to applicable large employers (ALEs). Typically, in determining if your organization is an ALE, you must count all your employees, but there is an exception for seasonal workers. If an employer’s workforce exceeds 50 fulltime employees for 120 days or less during a calendar year, and the employees in excess of 50 who were employed during that period of no more than 120 days were seasonal workers, the employer is not an ALE. For E-Verify, the definition of “employee” in the North Carolina General Statutes does not include individuals whose term of employment is less than nine months per calendar year. Thus, most shortterm or temporary employees are not counted toward the 25-employee threshold that triggers mandatory compliance with the E-Verify law Check insurance coverage – Because many seasonal hires are part-time and only work for a short period of time, it can be easy to forget about possible insurance coverage implications. Before hiring seasonal employees, find out about the insurance coverage needed to cover the types of employees you’re taking on – part-time, full-time, paid interns, volunteers, etc. Depending on worker status, certain employees may not be covered by your worker’s compensation policy. In North Carolina, failure

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organization, your brand, or your customers. All laws regarding employment screening and background checks should be followed.

•

to carry proper worker’s compensation insurance can lead to financial penalties, criminal charges and even possible jail time. •

•

Be up-front about duration and benefits of job – Applicants should be advised about the seasonal nature of the position in job postings, during the interview process, and at the time of job offer. Inform applicants about benefits that are not extended to seasonal employees (e.g. fringe benefits such as paid vacation time) and how long they can expect employment to last. Being upfront about the duration of the job and benefits will help avoid unwanted questions or confrontations when the seasonal employment ends. Employment handbooks should clearly state which benefits and policies are not extended to seasonal or temporary workers. Conduct background screenings – Just as you screen applicants for permanent positions, be sure that you properly screen applicants for summertime positions before hiring to make sure they will not pose any undue risk to your

•

Provide appropriate training – Like other employees, seasonal employees must be trained not only on how to do the job, but also on appropriate company standards, procedures, and policies. Orientation for seasonal employees should be documented as it would be for other employees and should include antidiscrimination and anti-harassment training. Labor laws still apply – Under the Fair Labor Standards Act (FLSA), seasonal employees are subject to the rules and guidelines contained in the law. Generally, unless the employee is exempt, the FLSA requires employers to pay employees time-and-one-half their regular rate of pay for all hours over 40 worked in a given week. Accordingly, seasonal workers are entitled to minimum wage and overtime as required by the FLSA, and guidelines on employee tips apply. State and federal laws that cover harassment, discrimination, and workplace health and safety also apply to seasonal employees, and seasonal or temporary employees may factor into the headcount required by state and federal labor laws, such as EEOC requirements. Extra Regulations for Minors – If you are hiring any minors for seasonal employment, be aware that additional federal and state laws will apply and may limit their role within your business. Minors who are at least 16, but have not yet turned 18, can work in certain non-agricultural occupations that have not been deemed “hazardous.” Work previously deemed hazardous

includes the operation of certain power driven machines as well as work with meat grinders and meat slicers. Before hiring minors, be sure to evaluate their job responsibilities to ensure they will not be exposed to any activity that may be considered hazardous or detrimental. •

Use Standard Procedures to Conclude the Seasonal Employment - When it is time to end the seasonal employment, follow the same procedures you would with a full-time or permanent employee. Once the employment has ended, remove the seasonal worker from payroll and, if they return to work for your company later, treat them as a new employee. Be consistent in your treatment of employees by following the routine procedures for issuing final paychecks and handling the employee’s return of company property. z

About Stephanie Stephanie Poley is a Partner in the Raleigh office of Cranfill Sumner & Hartzog LLP. Her practice focuses on serving retailers, business owners and operators, franchises, manufacturers, and distributors in premises liability matters, product liability actions, and business disputes. About Virginia Virginia Wooten is an Associate in the Charlotte office of Cranfill Sumner & Hartzog LLP. She advocates for clients in federal and state courts throughout North Carolina, where she focuses her practice on general liability, with an emphasis on employment law and the defense of municipalities and public entities.

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, Steve Mange, as well as help from our on-staff health and safety regulations expert, Alyssa Barkley. Contact Steve at smange@ncrla.org or Alyssa at abarkley@ncrla.org.

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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 N.C.

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

We support our members’ interests through legislative representation with the goal of 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.

BETTER FOR YOUR GUESTS. BETTER FOR YOUR BUSINESS. Ecolab Laundry. Results and Savings. When guests arrive at a hotel, they bring their highest expectations. At Ecolab, we know how to help you meet and exceed those expectations. Our innovative laundry programs help you streamline your operation, so you can achieve the best results in less time, and save up to $9,500 in linen replacement and utility costs.* Expert service, personally delivered. Ecolab takes care of you by providing personal, proactive service you can count on, so you can focus on delivering great hotels, guests love.

* Based on 160-room lodging property, 75 % occupancy. 16 pounds of linen per room, 100 ° F vs. typical 120 ° F and national average utility rates. Customer linen savings based on market linen research studies conducted April 2013 – December 2014, annual linen replacement data from over 700 hotels from 2011 – 2015

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.

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 Steve Mange at smange@ncrla.org.

a la carte A sampler of hospitality-related news stories

FOWLER HONORED FOR COMMITMENT TO HOSPITALITY

NCRLA MEETS WITH LAWMAKERS IN DC

RALLY IN RALEIGH ATTRACTS RECORD NUMBER OF LAWMAKERS & HOSPITALITY INDUSTRY LEADERS

Ted Fowler of Investor’s Management Corporation was honored with the Thad & Alice Eure Ambassador of Hospitality Award during the National Restaurant Association’s Public Affairs Conference, Left-right, Van Eure of the Angus April 12, in Washington, Barn, Ted Fowler, Mike Hickey D.C. Fowler was the longtime president & CEO from Ecolab, Dawn Sweeney of the National Restaurant Association of Golden Corral. He has been a tireless champion of and Lorna Donatone of Sodexo our industry, and is known for his commitment to the N.C. ProStart Program. This award was named for longtime members Thad & Alice Eure of The Angus Barn. Their daughter, Van Eure, and her husband, Steve Thanhauser, are also committed NCRLA members. z

NCRLA is helping raise awareness with Congressional leaders about the strength of the lodging industry and its meaningful impact on communities around the country.

This year’s Rally in Raleigh events attracted a record number of lawmakers and hospitality industry leaders to NCRLA’s new headquarters in downtown Raleigh. After NCRLA members met with Governor McCrory and legislative leaders, House Speaker Tim Moore and Senate Commerce Chair Rick Gunn shared their insights on key issues during the afternoon legislative briefing.

NORTH CAROLINA RAISES THE MOST CONTRIBUTIONS FOR THE RESTAURANT PAC Once again, North Carolina received the award for top grossing receipts at the National Restaurant Association’s Public Affairs Conference, April 12 in Washington, D.C. That means our members raised more for the Restaurant PAC than any other state. z

Left-right: Jeff Davis, vice chair of the NRA, Lance Trenary, president & CEO of Golden Corral, Billy Sewell, president & CEO of Platinum Corral, Lynn Minges, president & CEO of NCRLA, and Annie McEniry, director of political fundraising and development at the NRA.

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Then, more than 200 lawmakers, staff, and industry leaders enjoyed specialties from 42nd Street Oyster Bar, Carolina Ale House, Dickey’s BBQ Pit, Empire Eats Catering, Faire Seafood & Steakhouse, Rocky Top Catering and Taverna Agora, and beverages from Mother Earth Brewing, Pepsi, Pig Pounder Brewery, S&D Coffee & Tea, Shelton Vineyards and Tryon Distributing.

Left-right: G. Patel of Eschelon Experiences, NCRLA President & CEO Lynn Minges, Golden Corral President & CEO Lance Trenary, Senator Richard Burr, Chris Moutos of LM Restaurants and Bengel Hospitality Managing Partner Buddy Bengel at the National Restaurant Association Public Affairs Conference on April 13 On April 12 and 13, NCRLA and several members traveled to Washington, D.C., to engage with lawmakers during the National Restaurant Association’s Public Affairs Conference. The group met with several lawmakers to talk about top public policy issues that affect restaurants. On May 17 and 18, NCRLA and 22 hotel partners joined forces with more than 500 hoteliers from across the country for the AH&LA and AAHOA Legislative Action Summit on Capitol Hill. Participants also heard from key leaders in Washington who offered their insights on the political climate and congressional landscape, including remarks by U.S. Senator Cory Gardner (RCO), U.S. Senator Richard Burr (R-NC), U.S. House of Representatives Minority Whip Steny Hoyer (D-MD), and political analysist Charlie Cook.. z

The day’s events, held in partnership with AAHOA, offered an unparalleled opportunity to learn about the issues impacting our industry and network with elected officials. Thanks to Presenting Sponsor Golden Corral and additional sponsors Distilled Spirits Council of the United States, Platinum Corral, Sheraton Imperial RTP and SREE Hotels for making these events possible. z

NC HEF HIRES NEW HOSPITALITY EDUCATION DIRECTOR The N.C. Hospitality Education Foundation, the philanthropic arm of NCRLA, has hired Mandy Hines as director of hospitality for the foundation. Hines previously worked as a teacher at Davie High School, and was the educator that coached the Davie High School ProStart management team to victory at the 2016 N.C. ProStart Invitational. In her new position at NC HEF, Hines will focus on expanding North Carolina’s involvement in ProStart, a two-year high school program that helps prepare students to become leaders in the hospitality workforce. Contact Hines at 919-277-8582 or mhines@ncrla.org. z

House Speaker Tim Moore addresses NCRLA members during Rally in Raleigh.

KIMPTON CARDINAL OPENS IN HISTORICAL RJR BUILDING NCRLA President & CEO Lynn Minges was on-hand April 27 to formally welcome the Kimpton Hotels as the company opened its first property in North Carolina. The Kimpton Cardinal, located in the historic R.J. Reynolds building in downtown Winston-Salem, is the first of three Kimpton properties to be located in North Carolina. The hotel has 174 guest rooms; a lobby-level “Living Room”; a fitness center; the 2,000-square-foot Rec Room with a bowling alley, basketball court, bowling alley, and a signature restaurant, The Katharine, specializing in French and Southern cuisine. z Lynn Minges and Visit Winston-Salem President Richard Geiger watch as Kimpton CEO Mike DeFrino speaks at the opening of the Kimpton Cardinal.

NCRLA’s hotel delegation in Washington, D.C., on May 17 JU L Y 2015

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BEST PRACTICES

By Rodney Murray and Tom Tollerton

Data Security – Beyond the Technology With the increasing number of headlines about data breaches at large companies, leaders have begun to pay closer attention to how their IT operations protect highly sensitive customer data, particularly payment card data Attackers are using sophisticated malware and increasingly deceptive social engineering techniques to target vulnerable users. We often see organizations invest heavily in technical solutions to prevent hackers and other malicious parties from stealing sensitive payment card and other sensitive data. While effective technology infrastructure and third-party transaction processors continue to improve data safeguards, attackers are finding new ways to bypass technical security controls.

network or corporate systems. To provide agreedupon services, vendors may require access into your network, which opens up a potential avenue of attack for malicious parties.

The key to effective security awareness is establishing a program that is embedded in the organization’s culture. Best practices include these: • •

Provide ongoing awareness training and threat information to your employees and contractors. Regularly alert personnel of current threats. Test the effectiveness of your security awareness training annually by performing a social engineering test. Testing may involve email phishing, telephone phishing, and in-person pre-texting.

Vendor Management Another critical area for hospitality providers is understanding how vendors may be accessing their

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for North Carolina Restaurant & Lodging Association members

Organizations need to have a clear understanding of how and why vendors access corporate IT resources. Steps in an effective vendor management program include these:

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

•

} Health care reform guidance and solutions

•

Hospitality providers need to ensure that they consider the weakest point in the security chain – human beings. Social Engineering Attackers are taking more time to conduct thorough reconnaissance on their targets, learning details about their personal and professional lives that may be posted to social media and made freely available to the public. This information allows attackers to create personalized and persuasive scenarios designed to trick individuals into divulging sensitive information.

Exclusive health care pricing and solutions

•

Inventory all vendors, their level of access within the organization, and the business justification for the access. Remove network and system accounts of terminated vendors and minimize access to current vendors based upon the privileges required to complete business tasks. Include data security clauses in service agreements, requiring vendors to incorporate security controls comparable to those required in your organization.

Restaurants and hotels cannot rely exclusively upon technology to prevent attacks on data security. It is imperative that leadership look past technology when dealing with data protection, and also focus on those using the technology. z

} New health care discounts for NRA/NCRLA members } Lower-cost medical products } Bilingual resources for Hispanic/Latino owners, operators and employees Find out what the NCRLA and UnitedHealthcare can do for your business. Contact your insurance broker today and ask for your NCRLA member UnitedHealthcare quote.

For more information, contact Kimberlee Vandervoorn at (301) 865-7058 or kvandervoorn@uhg.com.

Rodney Murray, CISA, CRISC is the Principal-in-Charge of IT Advisory Services at Dixon Hughes Goodman LLP in Charlotte, NC. Rodney can be reached at rodney.murray@dhgllp.com. Tom Tollerton, PCI QSA, CISSP is a PCI Qualified Security Assessor and a cybersecurity, digital forensics, and incident response consultant with Dixon Hughes Goodman LLP in Charlotte, NC. Tom can be reached at tom.tollerton@dhgllp.com, or on Twitter: @dhg_cyber

©2014 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 UnitedHealthcare of North Carolina, Inc. UHCNC724097-000 JU L Y 2015

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