Sysco Insider - Volume I, 2017

Ins der SOUTH CAROLINA RESTAURANT AND LODGING ASSOCIATION

Special Sysco Issue

2017 Culinary Forecast: Sustainable seafood is a top trend

Photo Courtesy: Steve Palmer, The Macintosh @2017 South Carolina Restaurant and Lodging Association. All rights reserved. Reproduction or quotation in whole or part without written permission is forbidden. While this newsletter is designed to provide accurate and authoritative information, the Association is not engaged in rendering legal or accounting services. If legal advice or other expert assistance is required, the services of a competent professional should be sought.

WHAT IS CAKE MANAGER?

A Sweet Technology Solution to Drive Growth

Sysco’s restaurant technology platform, CAKE, helps solve operational challenges, ultimately leading to increased efficiencies and cost savings.

WHAT IS CAKE? CAKE, a new Sysco company, combines the expertise and stability of Sysco with the innovative creativity of Silicon Valley in one comprehensive, restaurant focused technology platform unlike anything currently available.

Brian Beach, senior vice president of market segment strategy and president of Sysco Ventures, said, “At Sysco, it’s our job to connect our customers to all the ingredients they need to be successful.

That list of ingredients must go beyond food to include smart technology solutions that deliver tangible value and help our customers run their businesses easier and better.”

WHAT DOES CAKE DO? CAKE seamlessly integrates and connects front- and back-of-house restaurant operations, allowing you to achieve unparalleled visibility into your operations. CAKE’s combination of proprietary hardware and restaurant specific software offers a simple, easy-to-use platform that solves challenges in the restaurant business.

The company’s two flagship products include CAKE Point of Sale (POS) and

CAKE Guest Manager, which can be purchased separately or as an integrated bundle. When integrated, CAKE connects the essential aspects of the two products and is proven to increase table turns by 6%.

CAKE Guest Manager is an app with everything a restaurant needs to seat more guests. It is a cloud-based table management system and a digital waitlist/reservation system in one. Guest Manager empowers your front-of-house staff with insights like predictive wait times to prevent overquoting. It also allows you to notify guests when their table is ready to increase guest satisfaction and reduce walk-aways by up to 28%. CAKE Guest Manager helps manage the restaurant floor using real-time data and timers to track and anticipate table turns. And it’s not just tools for the operator – there’s also an app for guests who can add themselves to the waitlist before even arriving at their destination.

WHAT DOES SUCCESS WITH CAKE LOOK LIKE? CAKE has a proven track record of helping operators solve common restaurant challenges.

WHAT IS CAKE POINT OF SALE?

CAKE POS is a simple, intuitive, cloudbased “restaurant-proof” system with integrated online ordering and detailed reporting to help operators understand and analyze business data.

The flexible hardware and software options allow waitstaff to enter orders on a touchscreen terminal with optional Customer Touch Display, or to enter orders tableside using CAKE’s Orderpad software for iPad, which gives them the ability to fire tickets directly to the kitchen. You can also edit or change menu items from a single destination, which simultaneously updates your menu across the Point of Sale and online ordering interfaces. CAKE secures your data safely in the cloud, where it can be accessed anytime via mobile device so you are always connected to your business.

TO GET STARTED Setup is simple, training is easy and CAKE offers exemplary customer service, available 24/7. To learn more and receive a free demo, visit trycake.com or call 855.696.CAKE.

Contents

Volume I, 2017 8 All about the beef High quality meats a must these days as diner expectations grow.

Photo courtesy: Steve Palmer, The Macintosh

10 Lawmakers head back to the State House SCRLA legislative agenda for the year ahead

12 4 Messages from SCRLA and Sysco Columbia Presidents A partnership aimed at bettering your business 5 Gain efficiency and profitability Sysco Business Reviews customized to meet your business’ individual needs

6 Know the code SC’s food code rules and how to comply 7 Compliments to the chef She’s motivated and passionate. Meet one of Sysco’s Corporate Chefs who’s working to better your kitchen

COVER STORY 12 What’s hot in the food world House-cured meats are in, quinoa is on the way out in the 2017 Culinary Forecast 14 Kitchen communications Turn breakdowns into breakthroughs 15 The SCRLA and your business How the Association works everyday to promote your industry

CALENDAR Upcoming Regional Specialty Showcases Charleston

Augusta

Hilton Head

Myrtle Beach

February 21st The Cedar Room 701 East Bay Street Charleston, SC 10am - 3pm

February 28th Doubletree Hotel 2651 Perimeter Pkwy Augusta, GA 10am - 3pm

March 7th Sonesta Resort 130 Shipyard Dr Hilton Head Island, SC 10am - 3pm

March 14th Clarion at Fantasy Harbor 101 Fantasy Harbour Blvd Myrtle Beach, SC 10am - 3pm

Come see our new products and meet the team! @SyscoColumbia

Want more information? Ask your Sysco Marketing Associate today!

South Carolina Restaurant & Lodging Association PO Box 7577 • Columbia, SC 29202 803.765.9000 • Fax 803.252.7136 Email info@scrla.org www.SCRLA.org

SCRLA Executive Committee Chairman Suzanne Hinde Sheraton Myrtle Beach Convention Center Hotel Vice Chairman Bob Barenberg, Hilton Hotel Corporation Treasurer Sam Agee Gateway Hospitality Immediate Past Chair David McMillan

Message from SCRLA President As we continue into 2017, I couldn’t be happier for us to team up with Sysco for this special edition of the SCRLA Insider. Sysco is a major supporter of the South Carolina Restaurant and Lodging Association.

Our mission is to promote and advocate for the hospitality industry in the state and across the nation.

Sysco’s involvement with the SCRLA has given back to the industry in so many ways, particularly, through helping raise money for scholarships. Sysco presents the SCRLA Hospitality Leaders Golf Tournament, which benefits the South Carolina Restaurant and Lodging Education Foundation. Last year, the SCRLEF provided scholarships for 14 students.

On the Association front, it’s looking to be a banner year for the SCRLA, fueled by the leadership and dedication of our Board of Directors, the steadily increasing involvement of our members and the outstanding work being done by our highly talented staff. This year’s calendar is loaded with networking events, educational opportunities and meetings of all kinds, each of which is designed to further demonstrate that the dues, advertising dollars and sponsorship monies invested in our Association truly generate a great return for each of you!

Sincerely,

Drunken Jack’s Restaurant and Lounge Members Richie Cannon, CafeEnterprises, FATZ Cafe Anthony DiBernardo, Swig and Swine Bill Ellen, Midlands Authority Chuck Lauer, Embassy Suites by Hilton Charleston Airport Hotel & Convention Center

John Durst President and CEO, SCRLA

Message from Sysco Columbia President Sysco Columbia is proud to partner with the South Carolina Restaurant and Lodging Association. There’s strength in numbers and working together we’re able to support and sustain a thriving hospitality industry in our state.

RP Rama, JHM Hotels

Sysco’s collaboration with the SCRLA provides extraordinary opportunities to promote industry education programs, initiatives and legislation as well as to build and strengthen customer relationships.

AH&LA Board Liaison John Munro, Sea Pines Resort, Hilton Head Island

NRA Board Liaison Carl Sobocinski, Table 301, Greenville Association Staff John Durst, President and CEO john@scrla.org Douglas OFlaherty, Vice President doug@scrla.org.

Susan Walters, Director of Meetings and Events susan@scrla.org Katie Montgomery, Director of Communications katie@scrla.org Christal Van Wickler, Bookkeeper/Education Coordinator christal@scrla.org

Sysco recognizes that our success is dependent on the vitality of our marketplace and the success of our operators. While Sysco is the world’s largest foodservice distributor with a global supply chain spanning 40 countries, we emphasize locally managed customer relationships. Our sales associates are advocates who understand customer needs first-hand and provide access to our extensive team of product, business, quality and culinary experts to help customers grow their business.

2017 will be an exciting year for Sysco. We’re gearing up for regional showcases that will take place throughout the state, where customers can learn more about cutting edge products, technology & ecommerce solutions, as well as meet the local Sysco leadership team.

Wishing you a healthy and prosperous new year.

Sincerely,

Cindy Brothers, Upstate Membership Coordinator cindy@scrla.org Wendy Pollitzer, Lowcountry Membership Coordinator wendy@scrla.org

Troy Barnes President, Sysco Columbia

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Invest in yourself with a business review Sysco Corporate Chef Brian Dukes helping clients with a Business Review

A

Sysco business review is a structured review process managed by trained and expirienced professionals that address your business needs, goals, priorities and concerns. It is a multi-faceted plan that is customized to meet your individual needs.

Technology

Sysco offers innovative tools to meet your operational needs and keep your business up to date with trends. Our ChefRef site and app provide you with all the culinary tools, tips, and innovative ideas to make every meal a success. Sysco offers a wide-range of other programs and apps that will help organize and streamline your busimess.

Examples of services: • Credit Card Processing • Floor Management • Inventory • POS Systems

Menu Design

The look, feel, size, and layout of a menu hint at the price range and quality of the food and service, and it’s one of the main items customers look at when judging a restaurant. If expertly designed, this marketing tool can help increase profitability.

Examples of services: • Menu Engineering

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• Menu Layout • Menu Design • Buzz Card Design

• Limited-Time Offers • Community Events

Culinary

Your staff is your number one asset so hiring qualified people for management and team-member positions is important. The Business Review program has restaurant experts who can guide you in hiring the right people for your operation and offer valuable staffing insights on how to retain employees.

Sysco employs over 200 expert chefs across the nation that can assist, educate, and train you and your staff in all back of the house functions using step-by-step demonstrations. From recipe writing, portion control, alternative diets to knife skills, Sysco chefs are there to help with conceptualization and management, offering advice on how to improve operations.

Examples of services: • Recipe Writing • Knife Skills • Plate Enhancements • Nutritional Info • Ethnic Flavors

Marketing

Marketing has gone digital and being social media savvy has never been more important. Using social media platforms like Facebook, Twitter, and Instagram allow you to engage with customers even when they’re not in your dining room. Sysco’s marketing experts can make recommendations that will connect you to this digital customer base.

Examples of services: • Social Media Set-Up • Food Photography

Staffing

Examples of services: • Employment Tests • Job Descriptions • Affordable Care Act Info

Operations

For a business to run profitably and with minimal disruptions it needs to have a well-organized operations program. Sysco industry experts can help analyze these procedures and come up with solutions for making them more efficient.

Examples of services: • Food Safety • Employee Training • Financial Overview • Sanitation Review Contact your Marketing Associate to schedule a business review and see how Sysco can help make your business secure and more profitable.

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Stay up-to-date with SC Food Code Delayed implementation items went into effect in 2016

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ood safety inspectors are using new criteria as they examine South Carolina’s restaurants. Delayed implementation rules in the state’s updated food code went into effect on June 27th, 2016. That was two years after Regulation 61-25 started being enforced, giving food establishments more time to prepare.

The latest rules include date marking of ready-to-eat foods, new hot holding temperatures and the requirement for one manager or person with supervisory responsibility per facility to be certified by a food protection manager certification program.

Delayed Implementation Overview: Requiring new refrigeration equipment to be capable of maintaining 41°F or below cold holding temperature. The cold holding temperature has been reduced to 41°F to provide a barrier to the growth of Listeria monocytogenes.

Date Marking of Ready to Eat Foods, providing a barrier to the growth of Listeria.

Requiring hot holding to be 135°F or above (up to five degrees from current 130°F).

Requirements for one manager or person with supervisory responsibility per facility (permit) is required to be certified by a food protection manager certification program.

All Restaurant Division members of the South Carolina Restaurant and Lodging Association receive a 15% discount on all ServSafe materials. Visit www.servsafecertified.com to take advantage of your discount as an SCRLA member.

The updated food code was drafted to be compatible with the most current version of the Food and Drug Administration’s Food Code. South Carolina’s code had not been updated since 1993.

Changes that went into effect in 2014 include no bare hand contact with ready-to-eat foods and date marking for ready-to-eat foods.

To learn more about Regulation 61-25 and how to comply, visit the members only section of www.scrla.org or www.scdhec.gov.

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A & Q

What type of school/training did you complete?

Chef Profile

Britney Jerome

Sysco Corporate Chef

“Appreciate a carrot for being a carrot.” That’s the motto of Sysco Corporate Chef Britney Jerome. She takes pride in transforming simple ingredients into the stars of her dishes, and she does it meticulously and seamlessly.

Chef Jerome’s specialties are authentic Italian, Mediterranean and high-end catering. She particularly enjoys creating dishes that are labors of love. “I enjoy things that take all day to do,” said Chef Jerome. “Braises, hand-made pastas, you name it.”

Chef Jerome has been a Sysco Corporate Chef for three years. She flourishes on the opportunities that come with the job to work with chefs in the Charleston area. “My heart pursues further learning. I enjoy working with our customers who are the absolute driving force of a massive industry and learning from their individualized ways.”

When working with suppliers, she encourages fellow chefs to ask about services and products available other than just food. “Everyone carries food. Not everyone offers a catalog of supporting specialists and services to tend to the multi-faceted needs of your business.

Chef Jerome says she made a decision early in life to follow her passion. When she was thinking about what to study in college, she was torn between culinary arts and landscape architecture. But ultimately, she knew where her heart was. “Pursuing culinary arts was an inexplicable, innate desire. I knew that whatever I studied in college, I wanted it to overwhelm my life.”

When at home, Chef Jerome indulges her talents and skills on her sweet tooth. “I make whatever dessert I’m craving. Something like a malted chocolate cake, with peanut butter Nutella frosting… all from scratch… at 8 PM.”

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I earned an Associate Degree in Culinary Arts from Johnson County Community College in Overland Park, Kansas and have also completed the ACF 6000 Hour Apprenticeship program.

Who in the food world do you most admire?

I respect notable chefs who are actually still COOKING in their restaurants.

What’s one of your most memorable moments in the kitchen?

When I was about 20 and apprenticing at an authentic Italian restaurant, my executive chef, Michael, was breaking down a halibut. We always had a prankster relationship.

Well Michael saunters up behind me and tucks something into my chef pocket. No words exchanged.

I removed my work gloves and slowly reached in. The moment my fingers curled around a slippery, firm AND squishy spherical something; I pulled a face and the hairs on the back of my neck stood up.To my dismay the little girl in me let out quite the squeak as I pulled a giant halibut eyeball from pocket, perfectly situated in my hand to be looking back at me! I could hear Michael all the way down the hall roaring with laughter!

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A cut above the rest T

he sizzle. The sight. The anticipation of that first juicy bite of steak. America’s carnivorous culture shows no signs of slowing down as diners continue to explore new cuisines and become more educated on the culinary front. With that, diner expectations are at an all-time high.

Fortunately for chefs, there are premium options for all cuts of beef that will satisfy the pickiest of eaters. Companies like Buckhead Beef and the Certified Angus Beef® brand offer a multitude of products that can fit any restaurant’s needs.

In 1999, Buckhead Beef joined the Sysco family as a specialty meat company. The Buckhead Beef brand has become synonymous with quality nationwide. Breed and geographic oriented sourcing, packer level alliances and premium programs continually raise industry standards while strengthening Buckhead Beef’s position as the industry’s leading protein supplier.

lect grades – and Prime tops the grading scale. Marbling plays a big role in quality grades.

Marbling – the little white flecks in beef – is key to flavor.

The higher the amount of marbling, the higher the quality of beef. The Certified Angus Beef® brand is incredibly flavorful, tender and juicy because of the high amounts of marbling in every cut.

The brand supports the livelihood of many local farmers and their communities. Where they differ is supply. The brand is able to provide the premium quality and quantity you need year-round because of its network of farming families.

To earn the Certified Angus Beef® brand name, cattle must first be Angus-influenced, with a predominantly black coat. Then, beef must pass ten exact specifications:

All beef is inspected for wholesomeness by the U.S. Department of Agriculture (USDA), and is graded for quality and consistency. You’ve heard of Prime, Choice and Se-

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Marbling and Maturity 1. Modest or higher marbling – for the taste that ensures customer satisfaction

Meet some of your local farmers

2. Medium or fine marbling texture – the white “flecks of flavor” in the beef that ensure consistent flavor and juiciness

Kevin & Lydia – Yon Family Farms, SC

3. Only the youngest classification of product qualifies as “A” maturity – for superior color, texture and tenderness

“Yon Family Farms is located in central South Carolina. It’s a first generation family ranch started in 1996. There may be easier ways to make a living, but none better. Anything worth having is worth working for. And there’s been lots of hard work.

Consistent Sizing 4. 10- to 16-square-inch ribeye area 5. 1,050-pound hot carcass weight or less 6. Less than 1-inch fat thickness

Quality Appearance and Tenderness 7. Superior muscling (restricts influence of dairy cattle) 8. Practically free of capillary ruptures (ensures the most visually appealing steak) 9. No dark cutters (ensures the most visually appealing steak) 10. No neck hump exceeding 2 inches (safeguards against cattle with more variability in tenderness)

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Our family often takes better care of their cows than ourselves.

We want our cattle to make the Certified Angus Beef® brand, and it is not easy. Only the top tier of our cattle make the quality specifications. Which is why the Certified Angus Beef® brand is not hit and miss – it’s good every time.

Life lessons on a farm are endless. Our kids have learned to work hard, to be honest and to do what they say they’re going to do. Cattle have to be fed on holidays. And you can’t sleep in just because it’s raining. It’s important for us to do this together as a family. Just as important as it is for us to eat together.”

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2017 SCRLA Legislative Agenda A

new year brings big changes for the General Assembly at the SC House. As lawmakers return to Columbia to tackle issues like infrastructure funding and tax reform, they’ll also have to focus on a major shakeup after Governor Nikki Haley’s appointment as ambassador to the United Nations. With these larger issues looming, the Legislature faces a challenging and busy 2017 session.

At its September meeting, the SCRLA Board of Directors officially set its Legislative Agenda for the 2017 Session of the General Assembly. The issues the SCRLA lobbyists will focus on include: Support for the Department of Parks, Recreation and Tourism’s budget request This marks the fourth consecutive year that the SCRLA has formally supported PRT’s budget request, which is the financial bedrock for tourism.

Support for recurring funding to fix our roads and construction of I-73 The SCRLA continues to support and push for comprehensive road improvements. The SCRLA also supports a decades-long proposal to build an interstate to Myrtle Beach. Because the Grand Strand area carries great economic importance for the entire state, the investment in the infrastructure is essential.

Establish alcohol server training program The SCRLA supports passage of the SC Responsible Alcoholic Beverage Server Training Act, known as Alli’s Law, which would

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require employees who serve alcohol to go through a training program. It was prefiled by Sen. Brad Hutto (D-Organgeburg).

Defeat any effort for earlier school starts The SCRLA opposes legislation that would create earlier start dates for SC students in August. The current schedule allows families more time for vacations and teens more time to spend in their seasonal jobs.

Passage of Dram Shop legislation Currently SC has no specified statute on dram shop law. The SCRLA supports the creation of legislation regarding limiting the liability of establishments for selling or serving alcohol to individuals who cause injuries or death as a result of their intoxication.

Add an amendment to the law establishing TERC (Tourism Expenditure Review Committee) to provide for the creation of a Hospitality Tax Oversight Committee The SCRLA supports the creation of this committee to be made up of industry stakeholders.

To allow for South Carolina hospitality-related businesses to have the choice to purchase alcohol directly from the manufacturer or distributor The SCRLA supports changes to SC’s current three-tier system, which currently bans breweries from directly wholesaling their product to restaurants/retail stores.

Other items of interest to our national partners – AAHOA, AH&LA and NRA

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Set your table apart Tabletop styles are following farmto-table food trends. Casual pieces in natural finishes with nostalgic throwback details are being used to create complementary tablescapes for rustic, family-style food. Oneida® is at the forefront of this trend with a suite of items to help you set the perfect table for your business.

WATER, WATER EVERYWHERE Complete your table service with this stylish Americana Water Bottle from Anchor Hocking – ideal for water or juice.

WHAT A MUG The nostalgic Handled Mason Jar from Anchor Hocking will add a downhome touch to any table setting.

THE CHAIRMAN OF THE SERVING BOARD Introducing the Mod Farm Collection from Buffet Euro

by Oneida. These new, rustic, organic serving board designs are perfect for casual, farmto-table serving and display.

JARRING IMPACT Mini Heremes Jars are perfect for serving yogurt or simple desserts, and the clamped lids provide a tight seal for storage.

THE DISH ON DISHES

FLATWARE THAT DOESN’T FALL FLAT

Blended tones of porcelain create an individualized aesthetic called Marble.

Unifying food and nature, Marble offers the perfect surface to celebrate both the farm and the table.

Inspired by the Mod Farm trend, Cooper features an open-hole handle and brushed finish, resembling classic riveted cookware.

All items featured here are available for purchase now at SuppliesOnTheFly.com.

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What’s hot, what’s not in 2017’s culinary forecast

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ew cuts of meat, street food and chef-driven, fast-casual concepts are the trends to watch in 2017. That’s according to the National Restaurant Association and American Culinary Federation’s “What’s Hot” Menu Trends survey.

The list gives a peak into which food, beverages and culinary themes will be the new items on restaurant menus that everyone is talking about in 2017.

Categories include food trends, concept trends and dishes that are stealing the show.

“Menu trends today are beginning to shift from ingredient-based items to concept-based ideas, mirroring how consumers tend to adapt their activities to their overall lifestyle philosophies, such as environmental sustainability and nutrition,” said Hudson Riehle, Senior Vice President of Research for the National Restaurant Association. “Also among the top trends for 2017, we’re seeing several examples of house-made food items and various global flavors, indicating that chefs and restaurateurs are further experimenting with from-scratch preparation and a broad base of flavors.”

The National Restaurant Association surveyed 1,298 American Culinary Federation members in October 2016, asking them to rate 169 items as a “hot trend,” “yesterday’s news,” or “perennial favorite” on menus in 2017.

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Page12 Page12

Top 10 Food Trends 1. New cuts of meat (e.g. shoulder tender, oyster steak, Vegas Strip Steak, Merlot cut) 2. Street food-inspired dishes (e.g. tempura, kabobs, dumplings, pupusas) 3. Healthful kids’ meals 4. House-made charcuterie 5. Sustainable seafood 6. Ethnic-inspired breakfast items (e.g., chorizo scrambled eggs, coconut milk pancakes)

meat f o s t u New c

7. House-made condiments 8. Authentic ethnic cuisine 9. Heirloom fruit and vegetables 10. African flavors

Top 10 Concept Trends 1. Hyper-local sourcing (e.g. restaurant gardens, onsite beer brewing, house-made items) 2. Chef-driven fast-casual concepts 3. Natural ingredients/clean menus 4. Environmental sustainability 5. Locally sourced produce 6. Locally sourced meat and seafood 7. Food waste reduction 8. Meal kits (e.g. pre-measured/prepped raw ingredients for home preparation) 9. Simplicity/back to basics 10. Nutrition

Hyper-

local s ourcing

Trends Heating Up

Trends Cooling Down

Poke House-made charcuterie Street food-inspired dishes Food halls Ramen House-made condiments

Quinoa Sodium-conscious cuisine Black/forbidden rice Vegetarian cuisine Locally sourced meat and seafood Ethnic condiments Ethnic cheeses

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Page Page 13 13

Five tips for turning communication breakdowns into breakthroughs

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ommunication can make or break working relationships. When communication is poor, turnover increases and can affect business. The good news is that you can turn communication breakdowns into breakthroughs with these tweaks:

Build communication habits with training.

Knowledge is power. Don’t just assume your employees know how you want them to communicate. Teach them. Set clear expectations and give them tools to effectively communicate.

Assess your training materials, and ensure they are clear, consistent and regularly updated with accepted communication standards between managers and their teams.

Communicate multiple times in multiple ways.

Just because you say something once doesn’t mean it was heard or absorbed. If you have an important message you want your team to put into action, reinforce it with consistent messaging verbally and in writing.

Target communication.

Create an environment where messages are always relevant so employees don’t tune out. Technology makes it easy to send messages to specific groups. Everyone working today might need to know about an event that occurred this morning, but that might be irrelevant to tomorrow’s staff. When topics, such as a team member’s performance, are more personal, managers should communicate privately and preferably in person.

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Communicate beyond the pre-shift staff meeting.

Leave messages for your team. If you send your schedule out in advance, you can attach additional messages with online tools.

During busy shifts, your restaurant may get hectic, and some things may get lost in translation. Have a quick, easily accessible way to type or record notes. Between shifts, managers can leave their notes in an online logbook so the next manager can walk in and understand exactly what’s happened.

Emphasize accountability.

To eliminate confusion about who takes over whose shift and so on, you can use digital tools that indicate when a message has been read or if a request needs manager approval. This means you won’t have to keep track of and sort loose paper records.

Identify and share effective and ineffective behaviors.

Identify the behaviors that are working, not working, or missing on all levels. Then step up to the conversation. For example, “I’ve noticed that when one of the team members approaches you with a concern about the status of the project, you often brush it off until you feel you have time to address the problem. By then, it’s often too late and the project is far off course. Can we talk about this and see what can be done to make some improvements?”

It’s always best to start with yourself and then move to the next person. If you run into resistance, share your intention—you are trying to improve communication so the team can be more effective.

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Why join a

Restaurant Association?

Among the best investments you can make when starting or expanding your restaurant is to join a restaurant association. Local, state and national restaurant associations represent owners at all levels of government, provide rich member benefit programs, and offer invaluable industry contacts and a knowledge base that can help you be more efficient and profitable. And talk about a great deal! The real dollar value of a restaurant association far exceeds the cost of dues, even if you only consider the lobbying and representation. Add the many tangible benefits, and restaurant association membership can make an even greater impact on your bottom line.

No one argues that starting or expanding a restaurant in today’s business environment is not a complex and time-consuming task. Laws vary from one jurisdiction to another, distribution channels fluctuate and just staying abreast of regulations and how they affect your business can be daunting and extremely time-consuming.

Restaurant association membership can help you navigate the tangled bureaucratic and regulatory environment with information and assistance with legal and risk management issues, such as workers’ compensation and liquor control. And as they help you dodge obstacles and challenges, restaurant associations help keep your business on course toward financial success with return on investment profiles, profitability targets, special vendor arrangements and a host of other advantages and tools.

Restaurant association membership keeps you in touch with your industry colleagues, both down the street and across the country.

It gives restaurateurs a collective voice that’s absolutely necessary in today’s special-interest political environment. But that collective voice is only as loud as the number of individual voices. More members mean greater representation and bargaining power, and better, broader and more affordable benefits. A network, a voice and a rich source of business resources are ingredients for success in the restaurant business. That’s why your restaurant association deserves your support and your membership. ay!

od

Join t

The South Carolina Restaurant & Lodging Association

Membership Application for Your National, State and Local Restaurant and Lodging Associations Chapters and partners: Greater Columbia Restaurant Association, Greater Greenville Chapter, Charleston, Florence, Hilton Head Island-Bluffton Chapter, Beaufort, L.U.C.C.Y. Chapter (Lancaster, Union, Chester, Chesterfield and York Counties) and Myrtle Beach Area Hospitality Association.

(Operators in Horry, Berkely, Charleston and Dorchester Counties join directly through their local chapter)

Corporate Name ______________________________________________ Doing Business As _____________________________________ Contact Name _________________________________ Title _______________________ Contact Phone (______)___________________ Contact E-mail: _____________________ Mailing Address _____________________________ City/State/Zip________________________ Restaurant Phone (______)___________________ GM E-mail: ____________________________________ Annual Food & Beverage Gross Sales (call if sales are lower)

$250,001 - $500,000 $500,001 - $1 million $1 million - $2 million $2 million - $3 million $3 million - $4 million $4 million - $5 million

Annual Dues $300 $375 $520 $585 $700 $770

Annual Food & Beverage Gross Sales

$5 million - $6 million $6 million - $7 million $7 million - $8 million $8 million - $9 million $9 million - $10 million Over $10 million

Annual Dues $850 $920 $990 $1,060 $1,125 $1,125, plus $70 per million over $10

Sign up online at www.scrla.org or return this application with payment to: SOUTH CAROLINA RESTAURANT & LODGING ASSOCIATION • PO Box 7577 • Columbia, South Carolina 29202 www.scrla.org • (803) 765-9000 • FAX (803) 252-7136 • e-mail: info@scrla.org

hometown YourYour hometown partner South partner in in South Carolina & Georgia.

Carolina & Georgia.

@SyscoColumbia @SyscoColumbia

more information?

WantWant more information?

Ask your SyscoMarketing Marketing Ask your Sysco Associate today!

Associate today!

Sysco Columbia,LLC LLC Sysco Columbia, 131 Sysco Court 131 Sysco Court Columbia, 29209 Columbia, SCSC29209 803.239.4000 803.239.4000 866.Go.Sysco 866.Go.Sysco www.SyscoSC.com www.SyscoSC.com