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

at your

Official Magazine of North Carolina Restaurant and Lodging Association

Service N.C. Restaurant & Lodging Chef Showdown A night of food and fun in Raleigh Legislative Wrap-Up National Food Safety Month

September 2016 Issue, Vol. 5, Issue 3 www.ncrla.org

How to Fire an Employee Without Getting Sued SEP T EMB ER 2 0 1 6

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table of contents in every issue

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Letter from the Chair and the President NCRLA Chair Lance Trenary and President & CEO Lynn Minges Upcoming 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

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PHIL FRIEDMAN Salsarita’s Fresh Cantina

NCRL Expo Hospitality industry gathers for NC Restaurant & Lodging Expo North Carolina Chef Showdown A night of food and fun in Raleigh Legislative Wrap-Up Key legislation from the 2016 session Workforce Tips Hiring veterans is good for business Tech Trends Bringing in new business with Pokémon Go Health and Safety Be prepared for Zika Legal Bites How to fire bad employees without getting sued

Food Safety Get free foodborne illness tools for Food Safety Month

Social Media Capturing the moments in between

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

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letter from the chair and CEO The Value of Investing in Advocacy At the North Carolina Restaurant & Lodging Association, we are fiercely committed to improving the business and regulatory climate for North Carolina’s restaurant and lodging establishments through aggressive advocacy on national, state and local issues. As part of this commitment, we work hard to keep you informed and up to speed on developments in Washington and Raleigh that could have an impact on your bottom line. That includes fighting for your interests in the General Assembly. While this year’s session was not as lengthy or combative as last year’s session, it still contained its share of surprises. NCRLA not only faced these challenges directly, we scored some key victories of our own. This edition of At Your Service includes a complete overview of the highlights of the 2016 legislative session, and explains how the outcome of various bills impact you and your business. We have accomplished significant victories for the industry, but much work remains. By investing in the NRA Restaurant PAC, the AH&LA Hotel PAC and the NCRLA PAC, we leverage the collective power of our industry. The results of upcoming elections will have significant impact on future policy decisions. Your investment in our collective advocacy work is the best way to help strengthen our voice and increase our impact. One way to support this fund is to attend the annual Manteo to Murphy event, Oct. 24 at The Angus Barn in Raleigh, which will feature amazing live and silent auction items—including exclusive trips, rare wines and distilled spirits, and private chef dinners for you and your friends. The event will feature the best chefs from around North Carolina offering samplings of their best dishes. Manteo to Murphy is a vital fundraiser not only for the NCRLA PAC, which helps elect business-friendly candidates on the state level, but the National Restaurant Association’s Restaurant PAC, which does the same on the national level. For several years, North Carolina has raised more money for the NRA PAC than any other state. Let’s continue that tradition on Oct. 24 at the Angus Barn. For more information, go to www.ncrla.org/event/manteotomurphy. If you’re unable to attend Manteo to Murphy, please consider donating directly to the PAC at www.ncrla.org/donatepac.

Lance Trenary

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Lynn D. Minges

At Your Service Volume 5, Issue 3 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 Membership Coordinator KRISTIN WORRELL Executive Assistant/ NCRLA Board Liaison AMY BERENSON General Counsel & Lobbyist FRANK GRAY Printer CHAMBLEE GRAPHICS, INC. Graphics and Design WHITNEY GOULDING DESIGNS whitney.designer@gmail.com BUSINESS OFFICE 222 North Person Street, Suite 210 Raleigh, N.C. 27601 Phone: (919) 844-0098 Website: www.ncrla.org For advertising and sponsorship inquiries, contact Marketing & Communications Manager KAREN A. MANN at kmann@ncrla.org, (919) 747-2205.

Charlotte Raleigh

NCRL EXPO

Hospitality industry gathers for NC Restaurant & Lodging Expo

Exhibitors from Biltmore Winery showcase their wine to an expo attendee.

One of the many culinary demonstrations

The view from the expo floor before attendees arrive

Leaders of North Carolina’s hospitality industry gathered at the Raleigh Convention Center Aug. 29 and 30 for the second annual North Carolina Restaurant & Lodging Expo, featuring a comprehensive program of education and a showcase of the latest products, services and technologies.

Above: Underwater-themed fruit carving by www.thefruitcarvingninja.com

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Left: Cheese and olive spread by US Foods

Culinary students sample a new product.

Below: Culinary demonstrations took place on the expo floor both days.

Restaurant owners, general managers, executive chefs, hotel managers, purchasing managers, event planners and food and beverage directors networked, learned about the latest trends, and participated in seminars covering everything from foraging to finance. NCRLA thanks our valuable suppliers, including Got to Be NC Wine, The NC Craft Brewers Guild, The NC Distillers Association and The NC Department of Agriculture, for helping make the 2016 North Carolina Restaurant & Lodging Expo a success. z

Above: G. Patel of Eschelon Experiences talks about his checklist for opening a new restaurant.

The Key Issues panel with (left-right) NCRLA President & CEO Lynn Minges, National Restaurant Association Vice President of Government Affairs Matt Walker, NCRLA Director of Government Affairs and Legal Counsel Steve Mange, and American Hotel & Lodging Association Vice President of State & Local Government Affairs Troy Flanagan

Above: The Chef Roundtable keynote with (left-right) Steve Thanhauser of The Angus Barn, Chef Keith Rhodes of Catch Restaurant, Chef Scott Wallen of Upstream and Chef Beth Littlejohn of The Players’ Retreat.

Above: Chef Clark Barlowe of Heirloom Restaurant, and Chef Steven Greene of Heron’s at the Umstead discuss the farmto-table trend in today’s restaurants. SE PT E MB E R 2016

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NORTH CAROLINA CHEF SHOWDOWN

A night of food and fun in Raleigh

Savory Chefs Executive Chef and owner Luca Annunziata, Passion 8, Charlotte Executive Chef John Bobby, Rooster’s Wood Fired Kitchen - A Noble Grille, Winston-Salem Executive Chef Gerry Fong, NC State University Alumni Center Centennial Campus, Raleigh Chef Scott James, The Angus Barn, Raleigh Executive Chef Matthew Krenz, The Asbury at the Dunhill Hotel, Charlotte Executive Chef Tom Marlow, Mimosa Grill, Charlotte Executive Chef John May, Piedmont, Durham Chef de Cuisine Richard Miller, Graze, Winston-Salem Executive Chef Jay Pierce, Marshall Free House/Kotis Restaurant Group, Greensboro Executive Chef and owner Jesse Roque, Never Blue Restaurant, Hendersonville Executive Chef Sam Stachon, Highland Avenue, Hickory Chef de Cuisine Matt Tilman, Gallery Restaurant at The Ballantyne Hotel & Lodge, Charlotte

Food Group. Roque’s dish was a Buttermilk Creek Farm Candied Peach-Lusty Monk Mustard glazed North Carolina Heritage Farm Pork Cheek Tostada with Grow Water Farms fried okra, Pickled Moon Forest Farm queso blanco, Johnson Family Farms sweet corn relish, Blue Ridge Parkway chef-foraged dandelion-quelites and Green Goddess cream.

Mixologist Kyle Hankin of Fox Liquor Bar in Raleigh Raleigh’s City Market was the place to be on Aug. 29, as chefs from across the state competed to see who would be the NCRLA Chef and Pastry Chef of the Year at the North Carolina Chef Showdown, featuring local North Carolina products. An expert panel of judges sampled creations from 12 savory chefs and four pastry chefs as a team of mixologists created signature cocktails for the event. Event attendees were able to sample small plates from the chefs and vote for their favorites.

Jossie Perlmutter of Block & Grinder in Charlotte was named Pastry Chef of the Year, Best Use of Got to Be NC Ingredient Pastry and Most Creative Presentation Pastry. Her food partner was Pate Dawson. Perlmutter’s dish was a Bertie County Peanut and Videri Chocolate Factory cheesecake with homemade Bertie County peanut peanut butter, Videri Chocolate Factory 70 percent dark chocolate fueilletine crisp, Bertie County peanut tuile, Videri Chocolate Factory cocoa nib and chocolate cake dirt. Jay Pierce of The Marshall Free House/Kick Ass Concepts in Greensboro was the People’s Choice winner for Savory. His food partner was Sysco. Pierce also won the Got To Be NC Instagram contest and received a swag bag from the North Carolina Department of Agriculture. Noelle Gogg of The Ballantyne Hotel in Charlotte was the People’s Choice winner for Pastry. Her food partner was also Sysco. Tim VanBeek of The Washington Duke Inn & Golf Club in Durham was the People’s Choice winner for Specialty Cocktail. His sponsor was Durham Distillery. z

Veal carpaccio from Chef Matthew Krenz of The Asbury at Dunhill Hotel in Charlotte Jesse Roque of Never Blue Restaurant in Hendersonville won the title NCRLA Chef of the Year, Best Use of Got To Be NC Ingredient Savory and Most Creative Presentation Savory. Her food partner was Performance

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Pastry Chef Jossie Perlmutter (left) and assistant Jami Hardison of Block & Grinder prepare their dessert and chat with attendees.

Chef John Bobby of Rooster’s Wood Fired Kitchen in Winston-Salem

Pastry Chefs Pastry Chef Ashley Boyd, 300 East and Heritage Food & Drink, Waxhaw Pastry Chef Pablo del Valle, Atelier Bakery, Winston-Salem Pastry Sous Chef Noelle Gogg, Gallery Restaurant at The Ballantyne Hotel & Lodge, Charlotte Pastry Chef Jossie Perlmutter, Block & Grinder, Charlotte Judges Chef Clark Barlow, Heirloom Restaurant, Charlotte Chef Ryan Conklin, Rex Healthcare Raleigh Tim Parrish, Got To Be NC/NC Department of Agriculture Certified Master Chef Tony Seta, Butterball Master Baker Lionel Vatinet, La Farm, Cary Andrea Weigl, The News & Observer

Chef Showdown judges, from left-right: Tim Parrish of the North Carolina Department of Agriculture, Master Chef Tony Seta of Butterball, Chef Ryan Conklin of Rex Healthcare Raleigh, food blogger Andrea Weigl of The News & Observer, Master Baker Lionel Vatinet of La Farm Bakery in Cary, and Chef Clark Barlowe of Heirloom Restaurant in Charlotte

Mixologists Alex Flynn, The Haymaker, Raleigh Kyle Hankin, Fox Liquor Bar, Raleigh Quentin Hill, The Carolina Inn, Chapel Hill Drew Schenck, RallyPoint Sports Grill, Cary Jarod Sneed, Tupelo Honey Cafe, Raleigh Tim VanBeek, The Washington Duke Inn, Durham

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NORTH CAROLINA CHEF SHOWDOWN

OUR SPONSORS Left: Golden Corral President & CEO Lance Trenary presents the People’s Choice Savory Chef award to Jay Pierce of The Marshall Free House/Kick Ass Concepts. Below: Left-right: Lance Trenary of Golden Corral, Lee Katrincic of Durham Distillery, Mixologist of the Year Tim VanBeek and Lynn Minges of NCRLA

Left-right: Golden Corral President & CEO Lance Trenary, NCRLA Chef of the Year Chef Jesse Roque of Never Blue in Hendersonville, Pastry Chef of the Year Chef Jossie Perlmutter of Block & Grinder in Charlotte, NCRLA President & CEO Lynn MInges and Ken Smith of WRAL

Food Partners Gordon Food Service Pate Dawson-Southern Foods Performance Foodservice-IFH Reinhart Foodservice Sysco US Foods

Right: Emcees Ken Smith of WRAL and Charlotte food blogger Heidi Billotto

Thanks to our generous in-kind sponsors for their support.

Left: Addam Holdorf and Kendel Justin of TNC Communications with Eileen Slattery of UIE Evolution

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Silver Sponsors Alsco Summit Hospitality Group

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Cathead Distillery Clouds Brewing Durham Distillery La Farm Bakery Mother Earth Spirits Pepsi Bottling Ventures Pig Pounder Brewery Raleigh Brewing Company Rocky Top Hospitality S&D Coffee & Tea Shelton Vineyards Southern Glazers Wine & Spirits Top of the Hill Distillery

Tom Sasser of Mimosa Grill in Charlotte with Laura and Hunter Tiblier of Ceviche’s in Wilmington.

Left-right: Golden Corral President & CEO Lance Trenary, People’s Choice Pastry Chef winner Noelle Gogg of The Ballantyne Hotel in Charlotte, NCRLA President & CEO Lynn Minges, and emcee Ken Smith of WRAL-TV.

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2016 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. a spectacular evening to celebrate our industry, and we want you to be with us! Sponsorship opportunities are available. www.ncrla.org/taste

Sample specialties from North Carolina chefs at this year’s Manteo to Murphy PAC event, Oct. 24 at The Angus Barn in Raleigh. Oct 2-3 Fall ProStart Educator Training Golden Corral corporate offices 5151 Glenwood Ave., Raleigh This fall, North Carolina ProStart teachers will experience hospitality from one of our greatest supporters, Golden Corral, as we convene at their beautiful headquarters in Raleigh. Oct. 24 5:30-9 p.m.: Manteo to Murphy PAC Fundraiser The Angus Barn, 9401 Glenwood Ave., Raleigh Annual fundraiser 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. www.ncrla.org/ manteotomurphy Feb. 6, 2017 Taste of North Carolina and the Stars of the Industry Awards The Carolina Inn, 211 Pittsboro St., Chapel Hill Mark your calendars now for our 2017 Stars of the Industry Awards and Taste of North Carolina! It will be

March 16-18, 2017 NC ProStart Invitational The Chef’s Academy 2001 Carrington Mill Blvd., Morrisville The N.C. ProStart Invitational is a two-day secondary school competition focused on restaurant management and culinary arts. Student competitors put their skills to the test in front of industry leaders, family and friends, all with hopes of earning a coveted scholarship from one of the nation’s premier culinary and restaurant management programs. www.ncrla.org/ncpi April 19,, 2017 Charlotte Chapter Golf Classic The Ballantyne Golf Club 10000 Ballantyne Commons Parkway, Charlotte Join Charlotte hospitality leaders for a day of fun and networking at Ballantyne. Proceeds will benefit the N.C. Hospitality Education Foundation. April 28-30,, 2017 National ProStart Invitational Charleston, S.C. ProStart teams from across the Unites States, including North Carolina, will compete for scholarship money on the national stage in Charleston, S.C. June 19, 2017 Future of Hospitality Golf Classic Prestonwood Country Club 300 Prestonwood Parkway, Cary Our annual Triangle-area golf classic returns to Prestonwood in Cary. Enjoy a day of golf, fun and great food. Proceeds will benefit the N.C. Hospitality Education Foundation. Aug. 21-22, 2017 North Carolina Restaurant & Lodging Expo Raleigh Convention Center 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 BB&T, Wilmington Busch Insurance Services Inc., Winston-Salem ds2creative, Lewisville Dunkin’ Brands Franchising, national Hughes Pittman & Gupton LLP, Raleigh Key Energy, Pittsboro Market Hall at City Market, Raleigh Pro Chef USA, Mooresville New Lodging Members Country Inn & Suites Asheville Westgate, Asheville Courtyard Raleigh North/Triangle Town Center, Raleigh New Restaurant Members Alchemy, Raleigh Big Apple Restaurant & Sports Pub, Fayetteville Bittersweet, Raleigh Block & Grinder, Charlotte Block & Grinder – Langtree, Mooresville Burger Bar, Asheville Burger Batch LLC, Winston-Salem Calavera Empanadas y Tequila, Raleigh Capital City Tavern, Raleigh Capital Grille, Raleigh Circa 1888, Raleigh Cornerstone Tavern, Raleigh Country Fried Duck, Chapel Hill

Durham Distillery, Durham Famous Toastery, Cary Famous Toastery, Charlotte Ballantyne Famous Toastery, Charlotte Dilworth Famous Toastery, Charlotte University Famous Toastery, Concord Famous Toastery, Mooresville Famous Toastery, Wilmington Famous Toastery, Winston-Salem Downtown Firehouse Subs, Charlotte Forks Cafeteria and Catering, Wake Forest House of Hops, Raleigh Metro Diner, Raleigh MoJoe’s Burger Joint, Raleigh Moonlight Management, Raleigh Never Blue, Hendersonville Oak City Meatball Shoppe, Raleigh Oliver’s on the Cape Fear, Southport Palmer St LLC, Charlotte SeaWitch, Carolina Beach Small Batch Beer Company, Winston-Salem The City Tap, Pittsboro The Rhu, Asheville Thyme and Place Café, Southern Pines Trophy Brewing, Raleigh Trophy Brewing – Maywood, Raleigh T’s Fat Parrot, Charlotte z

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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LEGISLATIVE WRAP-UP

By Steven Mange, NCRLA Director of Government Affairs/ Staff Attorney

Key legislation from the 2016 session When the North Carolina General Assembly introduces legislation that could impact your bottom line, the North Carolina Restaurant & Lodging Association government affairs team swings into action – analyzing legislation, engaging you in developing policy positions, attending committee meetings, building alliances, urging legislators to support bills that help the hospitality industry grow and thrive, and working to defeat legislation that hurts your bottom line. Here are some of the bills we worked on during the 2016 legislative session and what they mean to you:

JACKSONVILLE OCCUPANCY TAX DEFEATED / NCRLA OPPOSED Senate Bill 46 (Sen. Harry Brown) would have authorized the City of Jacksonville to spend occupancy tax proceeds in a way that violates established occupancy tax guidelines. The bill would have allowed the city to spend only one-third of occupancy tax proceeds on tourism promotion (rather than the required two-thirds) and the remaining two-thirds on tourism-related expenditures (rather than the maximum of one-third allowed under the guidelines).

WHAT DOES THIS MEAN TO YOU? The occupancy tax guidelines established by the House Finance Committee and supported by NCRLA and its allies ensure that occupancy tax proceeds are used for their intended purpose – to attract overnight visitors (“put heads in beds”). The defeat of SB 46 and other non-compliant occupancy tax legislation preserves the guidelines and steers clear of a bad precedent that would have encouraged other local governments to seek non-compliant occupancy taxes.

CUMBERLAND OCCUPANCY TAX DEFEATED / NCRLA OPPOSED House Bill 1039, as amended by the Senate, would have authorized Cumberland County to abolish its Tourism Development Authority and redirected occupancy tax proceeds to the county commissioners for uses inconsistent with the guidelines, which would have amounted to the most egregious violation of the letter and spirit of the occupancy tax guidelines in years.

WHAT DOES THIS MEAN TO YOU? The occupancy tax guidelines ensure that occupancy tax proceeds are used for their intended purpose – to attract overnight visitors. The defeat of HB 1039 and other non-compliant occupancy tax legislation preserves the guidelines and steers clear of a bad precedent that would have encouraged other local governments to seek non-compliant occupancy taxes.

CUMBERLAND MEALS TAX DEFEATED / NCRLA OPPOSED In addition to its non-compliant occupancy tax provisions, House Bill 1039 – as amended by the Senate – would have authorized Cumberland County to extend and expand an existing meals tax that was otherwise set to expire.

WHAT DOES THIS MEAN TO YOU? NCRLA opposes new or extended/expanded meals taxes, which unfairly target patrons of local restaurants and deli counters to fund projects that benefit all community members. The defeat of the Cumberland County meals tax extension/expansion – like the defeat of meals tax proposals for Charlotte (2013), Brevard (2014), and elsewhere – sends a clear message to cities and counties that new meals taxes are not a proper or viable way to fund community-wide projects.

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STATE TOURISM PROMOTION FUNDING INCREASED / NCRLA SUPPORTED The budget for the fiscal year that began July 1 (House Bill 1030, as amended) includes an additional $1 million in non-recurring funding for tourism promotion, which NCLRA and its allies strongly supported. This funding is in addition to the $1 million in recurring funding that was included in last year’s budget. The budget also includes $3.75 million in new funding for job recruitment efforts.

WHAT DOES THIS MEAN TO YOU? Additional investment in tourism promotion and marketing will help ensure continued visits to our state and will help generate additional room nights and restaurant expenditure. This not only benefits the hospitality industry but also creates jobs for our residents and tax revenues for our state and local governments.

FRANCHISE MODEL PROTECTION STALLED / NCRLA SUPPORTED Although NCRLA’s effort to protect the franchise model was included in a regulatory reform package (Senate Bill 303) that passed the House by a unanimous vote in June, House and Senate negotiators failed to reach agreement on a comprehensive package of regulatory reforms in the waning days and hours of session. While that failure left our proposal to protect the franchise model unfinished, we will continue to push for this important measure during next year’s “long session.”

WHAT DOES THIS MEAN TO YOU? Recent efforts by the National Labor Relations Board (NLRB) to hold franchisors liable as “joint employers” for the employment practices of franchise threaten to undermine the franchise model, which has served as a pillar of the hospitality industry for decades. While our national partners fight these battles at the federal level, NCRLA and its allies will continue to push for state legislation clarifying that, for employment-related claims under state law, a franchisor is not the employer of a franchisee or its employees.

LIMITED CHANGE TO HOUSE BILL 2 PASSED / NCRLA SUPPORTED Shortly before adjourning, the General Assembly passed (and Governor McCrory later signed) House Bill 169, which included a limited change to House Bill 2. That highly controversial legislation, best known for requiring transgender people in government facilities to use bathrooms matching the gender on their birth certificates, also blocked a path that North Carolinians had to file state-court discrimination claims. Although HB 169 did not address the most controversial provisions of HB 2, it did restore the right of North Carolina residents to bring claims of discrimination in state court.

WHAT DOES THIS MEAN TO YOU? The General Assembly introduced and passed – and Governor McCrory signed – HB 2 in a single day, without seeking input from or approval of NCRLA or other groups. In the wake of the bill and the firestorm of controversy it generated, NCRLA met with the governor and legislative leaders in a concerted effort to encourage dialogue and compromise. Although HB 169 does not resolve the controversy, it garnered the support of both supporters and opponents and supporters of HB 2 as a step in the right direction.

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WORKFORCE TIPS

Hiring veterans is good for business VETERAN REPORTING PASSED / NCRLA SUPPORTED In an effort that started last year and continued this year, a coalition of business groups including NCRLA was successful in altering legislation that would have required businesses to include in their annual reports the number of full-time North Carolina employees who are veterans. Legislation that passed the General Assembly this year – Senate Bill 105 – dropped this requirement in favor of a new question on state income tax forms that will allow individual filers to identify themselves as veterans.

WHAT DOES THIS MEAN TO YOU? NCRLA works tirelessly to reduce legal and regulatory burdens on your business, and to prevent new and unnecessary mandates on your business. In its original form, this legislation would have imposed a significant new reporting requirement that would have entailed burdensome changes in human resource reporting systems. The revised legislation, by contrast, shifts the reporting burden from businesses to individual veterans who wish to report their status.

E-VERIFY EXPANSION BLOCKED / NCRLA OPPOSED NCRLA opposed House Bill 1069, which would have expanded E-Verify requirements. Current law requires that employers with 25 or more employees use the federal E-Verify system. HB 1069 would have reduced that threshold to five or more employees and removed an exception for employees who work less than nine months per year. Although the legislation passed a key House committee, it never made it through the full House.

WHAT DOES THIS MEAN TO YOU? With the failure of HB 1069 to advance, businesses with more than five but less than 25 employees will not face new and burdensome government mandate that they use the E-Verify system.

MINIMUM WAGE BLOCKED / NCRLA OPPOSED NCRLA successfully opposed several bills that would have imposed new burdens on restaurants, hotels, and other businesses, including these: • House Bill 1112 would have increased the state’s minimum wage and eliminated the tip credit in stages between now and 2020; • House Bill 1046 would have amended the state constitution to raise the state minimum wage; and • House Bill 1113 would have mandated paid sick leave for employees.

WHAT DOES THIS MEAN TO YOU? With the failure of these bills to advance, restaurants, hotels, and other businesses steer clear of new and burdensome mandates that would hinder your ability to grow and create jobs.

The North Carolina Restaurant & Lodging Association has partnered with the Workforce Solutions Team at the North Carolina Department of Commerce to encourage employers to grow their businesses by hiring veterans. North Carolina’s veterans are a talented pool of individuals whose skills and approach to teamwork make them a smart addition to any business. NCRLA members who are looking to hire are encouraged to use their local NCWorks Career Centers and online job database to connect with veterans looking for a new career. “North Carolina’s restaurants and hotels offer a wide range of job opportunities for people at all stages of their careers, and it’s no different for our veterans,” said Lynn Minges, president and chief executive officer of NCRLA. “We’ve found that veterans’ experience in logistics, communications and management serve them well in the restaurant and hospitality industries,” she added.

Tony Ursone spent nearly 5 years active duty in the Marines. After leaving he worked as a server and bartender, and now tends bar at Bittersweet in downtown Raleigh. He said that working in a restaurant prepares you for life’s problems like no other field he has worked in. 18

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Approximately 78,000 active duty military personnel in North Carolina will separate from the service by 2018 due in part to a realignment of troop levels, according to research compiled by Commerce’s Labor and Economic Analysis Division. Currently, 775,000 military veterans live in North Carolina. Seeking to maximize this unique workforce asset, the state launched NC4ME in partnership with employers. The initiative uses NCWorks and other tools to link exiting military personnel with civilian career opportunities in North Carolina. “By working with partners such as the North Carolina Restaurant and Lodging Association, we can ensure a pipeline of talented workers for our employers, create sustainable jobs for our vets and grow our local economies,” said N.C. Commerce Secretary John E. Skvarla, III.

James Hahn was a U.S. Infantry paratrooper who enrolled in culinary school at the Art Institute of Washington DC after his honorable discharge in 2012. After working his way up from garde manager to fryer grille, he moved to Raleigh to work at Gravy Italian restaurant before moving to Kimbap Café in Seaboard Station. He says that his time in the military taught him discipline and patience. “At least here at the end of the day it’s just food; I’m not at war and I’m not face down in the mud.”

NCWorks Career Centers connect job seekers to employers by providing access to training for individuals and helping businesses with talent recruitment. The centers serve veterans of all backgrounds and provide additional help for individuals who face barriers to employment. In 2015, NCWorks served nearly 35,500 veterans, 10,500 of whom found jobs after being assisted by their career centers. The centers also pre-screen applicants and make job referrals to employers, saving businesses valuable time and ensuring that the people they interview for a job are qualified for it. NCWorks Online also compares candidates’ skills with those required for a job, helping employers know which applicants are best qualified for the position. z SE PT E MB E R 2016

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TECH TRENDS

By Katie Montgomery

Bringing in new business with Pokémon Go If you’ve noticed swarms of people wandering around the streets with their eyes glued to their phones a little more than usual, you’ve most likely witnessed the Pokémon phenomenon. The wildly popular game has taken over millions of people’s attention spans, news feeds … and lives. Players roam around cities in their own Poké-worlds looking for characters like Pikachu, Charmander and Snorlax. (Don’t worry; we’ll go into that later.) Catching these little monsters isn’t just good for players. In just a few days since its launch on July 6, the game became a national craze, overtaking Twitter in daily active users. It’s also the most successful mobile game in U.S. history. Restaurants and hotels can tap into this popular animated trend by incorporating it into their marketing and social media strategies. But first, let’s talk about the game itself. Pokémon Go is a virtual reality game that allows users to travel between the real world and the virtual world. Part of the game involves capturing virtual Pokémon, visible only when looking at your surroundings through a smartphone. The goal of the game is to “catch ‘em all.”

An unintended perk to the hysteria surrounding the game is that it’s bringing flocks of people near restaurants and hotels. If Pokémon Go reveals that a restaurant has certain Pokémon, it provides an incentive for customer to visit. The industry has taken notice and is taking advantage of the craze. Some are offering special Poké-themed drinks while others are organizing meet-ups to bring in groups of players. Marty Kotis of Kick Ass Concepts in Greensboro says his team jumped on the Pokémon phenomenon within the first week of the game’s release. He says he likes to be on the bleeding edge of marketing efforts, so he began playing the game himself to understand how it could be used. There are two Pokéstops at his Marshall Free House property (which is currently transitioning to a new concept, Farmer’s Realm), and one at Darryls Wood Fired Grill. Next door to the Farmer’s Realm/Marshall Free House property is Burger Warfare, which is a gym. Another way restaurants can lure in diners is by actually taking advantage of the game’s lures. Pokémon Go has a purchasable in-game item called a “Lure Module” which attracts Pokémon to a particular PokéStop for 30 minutes. They’re visible to, and attainable by, everyone in the nearby vicinity. Kotis says his properties have used lures to bring in Pokémon and customers.

Players wander from location to location, searching for sought-after Pokémon characters (like the ones mentioned earlier in this article) and catching them. These are found at what are called “PokéStops.” PokéStops are usually located in popular, public spots where players can catch characters. Then there are “Gyms,” spots where you can battle other people’s Pokémon. PokéStops are designed for people to walk by, while gyms are destinations where players train and are more likely to sit and stay for a few minutes. The app, which is free to download and play, uses GPS to make a cartoon-like map of your neighborhood and basically anywhere you go.

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FIVE TIPS TO HELP YOUR BUSINESS CAPITALIZE FROM THE POKÉMON PHENOMENON. 1. Spread the word about Pokémon at or near your business. You can use social media, signage and word-of-mouth. Share screenshots of Pokémon characters inside. Greensboro’s Marshall Free House (soon to be Farmer’s Realm) has two Pokéstops

2. Offer specials affiliated with the game. Have fun with your drink specials, create special Poké-themed dishes.

For Kotis, the game has meant more business as players walk back and forth between his properties playing the game. He’s also seen an uptick in kids coming in and bringing their parents, who typically eat or enjoy a drink while the kids play.

3. Purchase lures to bring characters and players into your location. They’re only $10 and can bring in customers who may have never considered coming in.

On the hotel front, patrons who posted a photo of Pokémon at the Carolina Inn in Chapel Hill received 15 percent off the property’s restaurant, Crossroads Chapel Hill, and its grab-and-go market, Pittsboro Street Provisions. Carolina Inn Director of Marketing & Public Relations Michelle Voelpel estimates that the hotel has received less than 20 redemptions but she did see an uptick in social media traffic. Voelpel says the Carolina Inn has also dropped lures on specific days and times. Passersby received a coupon for a free house-made cookie and coffee that day only. The goal was to target students after move-in weekend to encourage them to be aware of and hopefully patronize the restaurant and grab-and-go market.

4. Educate your staff. While millions of people are literally obsessed with the game, a lot of people are still scratching their heads. Make sure employees are familiar with the nuts and bolts of the game so they can be helpful to guests. 5. And last but not least, have fun! Word will spread if players don’t feel welcome. Encourage your staff to be hospitable and helpful to players. Designate your business as “Pokémon-friendly.”

“Many times, students believe our hotel is private and they are not welcome,” Voelpel says. “This promotion was to help dispel the myth. We handed out over 500 coupons, and 150 were redeemed. Not to mention we received excellent social media engagement during the lead-up and day of the promotion.” Pokémon Go may be a new game, but conveniently located businesses and those willing to send out lures are reaping in the rewards of learning how the game works. And as the game continues to grow and bring in new gamers everyday, it would be a wise decision to jump on the bandwagon and help players “catch ‘em all.”

The robot sculpture in front of Greensboro’s Burger Warfare is a Pokémon gym.

A portion of article was contributed by the South Carolina Restaurant and Lodging Association. z

A screen shot of Pokémon at the former Marshall Free House

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ZIKA

HEALTHY & SAFETY

Zika, one of many health threats on the planet, is a mosquito borne disease. The virus is spread by the Aedes aegypti mosquito.

virus

ZIKA 8

Be prepared for Zika

Mosquitoes are also vectors for:

West Nile Dengue Chikungunya Yellow Fever

8-10

Zika virus is a mosquito-borne virus transmitted primarily by the bite of the mosquito, Aedes aegypti. This species of mosquito also can transmit the viruses that cause dengue and chikungunya. Outbreaks of Zika virus have been reported in Africa, Southeast Asia, the Pacific islands and the Americas, most notably in Brazil. Longtime NCRLA member EcoLab has compiled the following information on Zika to help you keep yourself, your employees and your patrons safe. For more information on EcoLab, please contact Tony Mullen at 704-765-3470 or anthony.mullen@ecolab.com. What is Zika virus? Zika virus is a mosquito-borne virus transmitted primarily by the bite of the mosquito, Aedes aegypti. This species of mosquito also can transmit the viruses that cause dengue and chikungunya1,2. Outbreaks of Zika virus have been reported in Africa, Southeast Asia, the Pacific islands and the Americas, most notably in Brazil2. What are the symptoms? About one in five people infected with Zika virus become ill. Symptoms include acute onset of mild fever, reddening of the skin, joint pain and conjunctivitis. Clinical illness is usually mild, with symptoms lasting for several days to a week. Severe disease requiring hospitalization is uncommon, and deaths from Zika virus are rare2. Maternal-fetal transmission of Zika virus has been documented throughout pregnancy. In the current outbreak in Brazil (2015/2016), a marked increase in the number of infants born with microcephaly has been reported3,4. Microcephaly is a birth defect

where a baby’s head is smaller than expected when compared to babies of the same sex and age. Babies with microcephaly often have smaller brains that may not have developed properly. It is not known how many of these microcephaly cases are associated with Zika virus infection and what factors increase risk to the fetus4,5. How is it transmitted? Zika virus is transmitted from person-to-person through mosquito bites. Mosquitoes become infected with Zika virus when they feed on a person already infected with the virus. Infected mosquitoes can then spread the virus to other people through bites.

An egg can develop into a larva, pupa and adult within 8 - 10 days.

Mosquitoes typically propagate by laying eggs in and near standing water, including buckets, bowls, animal dishes, flower pots and vases. Mosquitoes can lay several hundred eggs on the walls of waterfilled containers. When water covers the eggs, they hatch and become adults in about a week. They are aggressive daytime biters and prefer to bite people for a blood meal2. They can live indoors and outdoors near people. To help reduce the number of mosquitoes inside and outside buildings, empty standing water from containers such as flowerpots or buckets, even old tires and trash2.

Symptoms of Zika ... 3

Conjunctivitis

Countries affected... 6

1947

first discovered in Rhesus Monkeys in Zika Forest, Uganda

Headache & Fever

1948

in mosquitos

2007 in humans

outbreaks in the last 60 years

(Yap Island, Micronesia)

Feb 1st 2016,

Joint Pain

the WHO declared it a

PHEIC

Skin Rash

Locally-acquied cases or virus isolation Serosurvey data only

Outbreaks of Zika virus have been reported in Africa, Southeast Asia, the Pacific islands and the Americas, most notably in Brazil. (Feb 2016) 3

Transmission... A causal relationship between Zika infection during pregnancy and microcephaly is strongly suspected, though not yet scientifically proven1-2

A pregnant woman can infect her baby during pregnancy particularly during childbirth

Mosquitoes can bite more than one person during their feeding cycle

How is it controlled? There is no vaccine for Zika virus. The main preventive approaches are raising awareness of the risk factors, reducing exposure to mosquito bites and eliminating their breeding grounds. Wearing clothing that covers the skin, including long sleeves and pants, and the use of an insect repellent are highly recommended while outdoors. The use of window and door screens, and staying in buildings with air conditioning also is recommended.

Malaria

Onset is usually 2 - 7 days after the mosquito bite

A very small number of people can develop complications after becoming ill with the virus 4-5

1 in 5 people with Zika infection develops symptoms 4-5

How to mitigate your risk...

Turn over buckets and other items holding water Apply mosquito repellents

Cover all exposed skin taking care around face and eyes – mosquitoes will find any missed spots

Hire a professional Pest Control Company

Check gutters and flower pot bases for pooling water

Close windows and doors Educate staff on how to prevent mosquitoes breeding at your site

How to protect

Yourself

Wear long clothes, this includes during the day

Use fans or air conditioning

Customers and Employees

Check water tanks for damaged or blocked filters

Clear clogged drains

Use plug-in mosquito repellents if available

Use mosquito netting around beds at night

There is NO VACCINE against the Zika virus

Ecolab’s science-based Mosquito Program can help you reduce the risk of mosquito bites at your site through a rigorous three-step program

Install mosquito screens on doors and windows

Leave fans on during both the day and night

! Prevention...

Empty flower vases

How to protect your

PROTECT

Protection based on the conditions and needs at your site, this would include treatment of harborage sites and other high risk areas, or installation of monitors. Staff training empowers you to mimimize the risk of customer complaints.

INSPECT

3 es: urc

Until more is known, and out of an abundance of caution, the U.S. CDC recommends pregnant women in any trimester should consider postponing travel to the areas where Zika virus transmission is ongoing. In addition, women who are thinking about becoming pregnant should consult their healthcare provider

REMEMBER: Mosquitoes need water to breed 9

Inspection that includes a thorough site check including identifying breeding and harborage sites, combined with comprehensive recommendations to minimize risk

* These treatments will be made in accordance to city/state/country regulations and restrictions

PREVENT

Prevention through a focus on breeding sites, leveraging our knowledge of mosquito behaviour and biology to get to the source and prevent mosquitoes before they can be a problem

before traveling to these areas and follow similar steps3. World Health Organization (WHO) designation of Public Health Emergency of International Concern (PHEIC) On Feb. 1, 2016, the World Health Organization (WHO) met to discuss the clusters of microcephaly and/ or neurological disorders that are suspected to be associated with Zika virus transmission in Brazil. The WHO declared Zika virus infection to be a Public Health Emergency of International Concern (PHEIC). The committee made a number of recommendations, including but not limited to 1) risk communications in countries with Zika should be enhanced, 2) vector control measures and appropriate personal protective measures should be aggressively promoted, 3) attention should be given to ensuring women of childbearing age and particularly pregnant women have the necessary information and materials to reduce risk of exposure and 4) pregnant women who have been exposed to Zika virus should be counseled and followed for birth outcomes6. z References and Further information 1. http://www.who.int/ mediacentre/factsheets/zika/en/ 2. http://www.cdc.gov/zika/index. html 3. http://emergency.cdc.gov/han/ han00385.asp 4. http://www.cdc.gov/zika/ pregnancy/question-answers. html 5. http://www.cdc.gov/ncbddd/ birthdefects/microcephaly.html 6. http://www.who.int/ mediacentre/news/ statements/2016/1stemergency-committee-zika/en/

Contact your local Ecolab representative for more information SOURCES: 4. http://emergency.cdc.gov/han/han00385.asp

7. http://www.cdc.gov/zika/pdfs/factsheet_zika-what-you-need-to-know_spanish.pdf

2. http://www.cdc.gov/ncbddd/birthdefects/microcephaly.html

5. http://www.cdc.gov/zika/pregnancy/question-answers.html

8. http://ecdc.europa.eu/en/healthtopics/vectors/mosquitoes/Pages/aedes-aegypti.aspx

3. http://www.cdc.gov/zika/index.html

6. http://www.vox.com/2016/1/20/10795562/zika-virus-cdc-mosquitoes-birth-defects

9. http://www.cdc.gov/dengue/resources/factSheets/MosquitoLifecycleFINAL.pdf

1. http://www.cdc.gov/mmwr/volumes/65/wr/mm6503e2.htm

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Ecolab Limited 370 Wabasha Street N St. Paul, MN 55102

US: 1 800 325 1671 Canada: 1 800 352 5326 www.ecolab.com

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LEGAL BITES

By Barry Shuster

How to fire bad employees without getting sued “Wrongful termination!” exclaimed Barney, owner of Aunt Bea’s Barbecue Pit, as he read the lawsuit to his attorney Andy. “Why that Otis was the worst manager I ever hired. And I thought this was a fire ‘at will’ state!” Barney homed in on an important employment legal issue – the “at will” employee. This means that they are not hired for a specific length of time but rather are hired for some indefinite period. Under the most basic definition of “at will” employment, you may terminate the employee – for cause or without cause – and not be subject to liability for wrongful discharge. State and federal laws, however, limit the circumstances under which you can lawfully terminate an at will employee. Furthermore, you may think that an employment agreement is at will, when in fact, you unwittingly created a contract that requires you to terminate the employee only “for cause,” i.e., some reason recognized by law that shows the employee was unfit for the job. This article discusses some of the legal snares you may encounter when firing an employee – and how to avoid them. Discriminatory Firing Practices You may not refuse to hire or promote an employee, or terminate an employee, for discriminatory reasons. Federal and most state laws prohibit employment discrimination based on an individual’s race, color, religion, sex, national origin, or because the person is disabled. Let’s say you’ve hired a 48-year-old prep cook. He isn’t very good at his job, and after mounting frustration you terminate him. You’ve never documented or provided a written warning regarding his performance. Several employees overhear you say, “I’d really like some more young

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faces around here” and you replace him with a 20-something employee. The older cook might have not been competent at his job; however, you might have provided ammunition to get the matter in front of a judge or jury in a lawsuit for discrimination and wrongful termination. He would have to show that he is in a protected category, his job performance was satisfactory, and that he suffered “an adverse employment action” (i.e. he was fired or forced to quit). As a person older than 40, he is in a protected class, pursuant to the Age Discrimination in Employment Act (ADEA). You fired him, so that would clearly be an adverse employment action. And undermining your defense that his termination was based strictly on the quality of his work are the facts that you never documented his performance and several of his co-workers testify in deposition that you made disparaging remarks about “the old guy.” Other bases for wrongful termination Wrongful termination can arise when you show the door to an employee for refusing to perform an illegal act or reporting wrongdoing, also known as whistle-blowing, or for doing something that is encouraged under “public policy.” In a restaurant, an example of the above might be firing an employee for refusing to circumvent health department standards. Firing an employee for participating in jury duty – even though you instructed her to “get out of it” – certainly falls under the category of termination of an employee for doing something encouraged by public policy. In addition, there are a number of “protected activities” (like taking legitimate leave under the Family and Medical Leave Act) that you cannot use as a basis for discharging an employee.

Corps, Air Force, Coast Guard, and Public Health Service commissioned corps, as well as the reserve components of each of these services. Note that you do not have to fire someone outright to attract a wrongful termination claim, which can arise even if the employee quits because you made the work environment so miserable or uncomfortable – physically or emotionally – that he or she felt forced to quit. This is called a “constructive termination.” When ‘at will’ becomes ‘for cause’ If you enter into an agreement to terminate your employees only under certain circumstances, then it is likely that the contract will govern the terms and conditions of termination, and you will be bound by them. If you terminate the employee for reasons other than those agreed to, you could be in breach of the employment contract. While we often think of contracts as highly formal documents signed by both parties, a contract does not require a formal writing, or in many cases, any writing at all to be binding (although employment agreements for a year or more of service have to be in writing to be enforceable). An offer or acceptance of employment letter, even the language in an employee handbook, can form binding employment agreements. You should work with your attorney to avoid language in these documents that unwittingly might confer “for cause” status on “at will” employees, regarding any terms and conditions of employment other than the job description, compensation, benefits, regular working days and hours, time off, and health and safety information.

Focus on performance. Provide clear performance goals to your employees and provide regular feedback on how each staff member is doing. If performance is not acceptable, inform the employee and document the areas in which he or she is lacking. If such time comes to release him or her from your employment, you will have a paper trail of evaluations and warnings, to support the real reason you fired the employee – poor performance. Be evenhanded. It is critical that you maintain the same standards of conduct and performance for all employees. If you tend to favor or forgive error or misconduct for some employees over others, you are setting yourself up for a discrimination claim. No manager enjoys firing or demanding the resignation of an employee. Evenhanded treatment of your employees, and documenting performance and discipline problems, doesn’t only shore up your defense against a wrongful termination claim. It can reduce the distress that comes with firing an employee, as the employee has been evaluated, warned and given an opportunity to correct performance problems. He or she sees the termination coming, and you can cut off the relationship knowing it is not based on personal biases. It also allows your other employees to sleep well at night, knowing that performance, not bias or favoritism, is the basis of their employment security. z Barry Shuster is interim chair and visiting associate professor in the Department of Hospitality & Tourism Administration at North Carolina Central University School of Business. He is also an attorney admitted to all North Carolina state and U.S. District Courts.

The proper termination process begins before there’s a problem Here’s how you can steer clear of problems when it comes time to terminate an employee:

You should also become familiar with the Uniformed Services Employment and Reemployment Rights Act (USERRA). The act protects the jobs of workers who are called to duty in the Army, Navy, Marine

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FOOD SAFETY

Get free foodborne illness tools for Food Safety Month September is National Food Safety Month. This year’s theme, “Notorious Virus,” explores ways how to protect your guests from some of the leading causes of foodborne illness – Norovirus and Hepatitis A. ServSafe, the leader in food safety training, is offering weekly activities, posters, videos and infographics to keep your staff informed and engaged. Week One: Viruses – Know the Basics In order to prevent foodborne viruses, you must first be able to recognize some of their basic characteristics. Week Two: Norovirus Beware of Norovirus! Norovirus is highly contagious and is one of the leading causes of foodborne illness. Week Three: Hepatitis A First Norovirus and now Hepatitis A? This week’s activities help you identify common sources of this disease. Week Four: Stop the Spread We all know the importance of washing your hands, right? Learn more about the proper hand washing technique!

Week Five: Keep Your Guests Safe Healthy guests start with healthy food handlers. Keep everyone safe by recognizing when sick food handlers should stay home. You can download these materials at www. foodsafetymonth.com . Don’t forget to join the conversation on social media by using #NFSM and #NotoriousVirus. National Food Safety Month was created in 1994 to heighten the awareness of food safety education. Each year, ServSafe features a new theme and creates free training activities and posters for the restaurant and foodservice industry to help reinforce proper food safety practices and procedures. 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, 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 promote 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.

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

GLAZER’S/SOUTHERN WINE AND SPIRITS MERGER COMPLETE

NCRLA OFFERS EXPANDED ONLINE MARKETPLACE

Southern Glazer’s Wine and Spirits, LLC (“Southern Glazer’s”) recently announced the completion of the business combination between Southern Wine & Spirits of America, Inc. (“Southern”) and Glazer’s, Inc. (“Glazer’s”), forming Southern Glazer’s. Southern and Glazer’s announced the signing of a definitive agreement to combine their businesses earlier this year.

NCRLA offers our expanded Marketplace, an online portal where North Carolina hospitality decision-makers can search for the solutions you offer to help their businesses thrive. As a benefit of membership, each allied partner receives a free basic listing with company name and address. But why settle for basic? We’re also giving you the opportunity to enhance your listing by adding your website, a detailed description of your company or even a banner ad. For more information, contact Digital Marketing Specialist Cory Allen at callen@yourmembership.com or 727-329-4479. Start searching for your next vendor at www.ncrla.org/onlinemarketplace. z

Southern Glazer’s is the largest North American wine and spirits distribution company, distributing more than 150 million cases of wine and spirits annually, and employing more than 20,000 team members with operations in 44 states plus the District of Columbia, the Caribbean, and Canada. Harvey R. Chaplin, Chairman of Southern Glazer’s, said, “We are very pleased to complete the combination of our two familyowned, industry-leading organizations. We look forward to building on our combined track record in providing our supplier and customer partners with exceptional service and valuable insights—from Canada to the Caribbean, and coast to coast.” z

GSA ANNOUNCES 2017 PER DIEM RATES, NEW INTERAGENCY WORKING GROUP The General Services Administration (GSA) recently released the federal per diem rates for FY2017 that will go into effect Oct. 1, 2016. The standard continental United States (CONUS) rate for lodging increased from $89 to $91 per night. See the rates for non-standard areas at www.ncrla.org/perdiem. GSA also announced the formation of an interagency working group to review the methodology by which geographic boundaries are set for per diem rates. Under current practice, per diem rates are generally determined on a county-by-county basis with a relatively small number of anomalies. NCRLA and AH&LA will engage with the working group as aggressively as possible to seek a positive outcome for the hotel industry. z

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LET YOUR OLDER RESTAURANT EQUIPMENT MAKE A DIFFERENCE IN THE INDUSTRY The DORES (Donating Older Restaurant Equipment to Schools] program allows restaurants to donate older, but still working, equipment to schools. All equipment and supply donations should be gently used, or new, and in good, working condition. You can claim a charitable equipment donation on your tax return to get a final benefit out of these items. Needed items include the following: • Foodservice preparation and cooking equipment • Supplies • Appliances • Smallwares • Uniforms and linens If you would like to donate, please contact NCRLA Director of Hospitality Education Mandy Hines at 919-277-8582 or mhines@ncrla.org. Learn more at www.ncrla.org/dores. z

RESTAURANT INDUSTRY VOTED MOST POPULAR The restaurant and computer industries, long among the bestrated U.S. industries in Gallup’s annual measure of U.S. business sectors, again lead the poll, with 66 percent of Americans rating each positively. However, with only 7 percent of Americans viewing the restaurant industry negatively vs. 13 percent for the computer industry, the restaurant industry enjoys the more positive overall image this year. The restaurant and computer sectors have vied for the most well-reviewed U.S. industry in each of Gallup’s annual measures of this question since 2001. This year’s +59 net-positive score for the restaurant industry is well above its average +51 since 2001, whereas the computer industry’s +53 net-positive score is about average for that industry. Read more at www.ncrla.org/gallup. z



Over 1,289 ServSafe® classes instructed and counting! Over 15,493 ServSafe® certifications and counting! Extensive knowledge of the FDA Food Code, as well as the NC & SC Food Codes.

NCRLA Members use this discount code for 25% off all ServSafe® classes and materials. Contact us with any questions: 1-844-704-FOOD(3663) - servsafe@raisethegrade.com www.raisethegrade.com

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SOCIAL MEDIA

By Kelly Propst, Largemouth Communications

Capturing the moments in between in-app personalization. Go beyond doctoring your food photo with filters and try out the text and drawing tools for a creative flair. For newer users with a smaller Instagram presence, take the opportunity to let your restaurant or hotel’s message shine through.

Instagram’s newest feature, Stories, has users experiencing déjà vu. While the feature closely resembles Snapchat’s disappearing content platform, it gives businesses yet another opportunity to showcase their work on a social network. How can your restaurant or hotel make the most of Instagram Stories? Here are some tips: 1. Post on a whim. In the online world where user engagement measures success, it’s difficult to forego the idea of well-planned content and perfectly-timed posts. The point of Stories is to allow users to freely post, without the worry of surpassing double digit likes. A fun event happening in your restaurant? Celebrating a company milestone? Post it! Say goodbye to Instagram’s world of (only) highlights and hello to all of the moments in between.

3. Bulk up your followers. With the addition of Stories, followers are now exposed to your content at the top of their feed. This top-of-feed visibility allows you to get organic content in front of users – so now is the time to increase your follower count. Keep in mind users want to see engaging, unique content in order to connect with your brand. Don’t waste your time (or their time) with low quality content. 4. Go behind the scenes. Instagram Stories allows you to give your audience an exclusive look at what goes on inside your business. Now is the time to show off your chef’s kitchen skills or your manager’s sense of humor. For example, share a video of your chef describing a new menu, your bartender explaining his favorite cocktail or talk up the newest amenities on site. You can even hand the social account over temporarily to different employees so they can connect with your audience, and maybe even gives them a few laughs too. We get it, the format looks familiar; even Instagram’s CEO gave Snapchat credit. But that only makes this update even easier to catch on to. Test it out for yourself and see how your restaurant or hotel can explore Instagram Stories to build an even stronger connection with your audience. For more information about PR, social and digital media best practices, visit www.largemouthpr.com. 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.

2. Dress up your content. Take advantage of the ability to express your creative side with new

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©2016 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

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