Virginia Restaurant, Lodging & Travel Association Winter 2016-2017 by VistaGraphics

a MAGAZINE from Virginia Restaurant, Lodging & Travel Association

VIRGINIA HOSPITALITY

WINTER 2017

INSIDE

Representing VIRGINIA'S RESTAURANT, LODGING & TRAVEL INDUSTRIES

2017 Government Affairs OUR POSITIONS. OUR PRIORITIES. OUR MISSION. Member Profile

AN INTERVIEW WITH AHLA CHAIR MARK CARRIER 5

COASTAL VIRGINIA MAGAZINE

/ DECEMBER

2013

Hospitality Payroll WHAT YOU NEED TO KNOW TO BE PREPARED

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CHAIR LETTER

LETTER FROM THE

Chair

appy 2017! I feel like I blinked and 2016 flew past me. I hope you and your family enjoyed the holidays and are ready to make a difference in our industries in 2017! The last quarter of 2016 was exciting, and I want to thank all of our members that contributed their time and finances to make us even stronger. We led the fight against the Fairfax Food Tax, and after many months of planning received a sound victory! Also, for the first time, we were in charge of the Governors Conference on Tourism, the 2016 VA-1 Tourism Summit, at the beautiful Hotel Roanoke & Conference Center. Attendance was strong, and the hotel was abuzz with excitement. You’ll want to add next year’s VA-1 to your calendar. The dates are November 12-14, 2017 and will be held at the soon-to-open Hilton Norfolk The Main!

2017 is going to be a busy one! As always there is a lot happening in the first quarter, so please don’t wait, mark these down on your calendar now:

representatives will listen to you way more than they will listen to others in the room. Here are the highlights, a detailed breakdown of each is found on later pages.

• January 25-26 — our annual Day on the Hill—we will have our Board/Membership meetings, a wonderful reception at the historic Hotel John Marshall celebrating a Taste of Virginia, and the next day we will have scheduled meetings with members of the House and Senate. Registration is currently open. • March 10 — 2017 Virginia ProStart Invitational will be held in Blacksburg. If you haven’t heard of ProStart, please go to https://www.chooserestaurants.org/ProStart/ Program-Overview and check it out. This is an amazing culinary program for High School students. On March 10 these high school students will compete to represent Virginia at the State Competition. Timers like myself will help keep the Culinary Competition on track, and business leaders judge restaurant plans in the Management Competition. I truly believe any leader in the hospitality industry should volunteer some time and attend this event. These students are our future employees! • March 28-29 — NRA Public Affairs Conference in Washington, DC. This is always an important conference for restaurateurs, from educational sessions to walking the halls of the House and Senate. Our numbers really matter here, and Virginia tends to have a low number of attendees. I’d like to beat Texas this year and have over 30 attendees from Virginia! • May 17-18 — AHLA & AAHOA Legislative Action Summit heads to Washington, DC. Our restaurateurs hit Washington in March; now it’s time for our Hoteliers to represent. I know the Summer travel season is just around the corner, but we should never miss an opportunity like this to really make an impact on our industry at a national level. Let’s show the House and Senate what Virginia’s hoteliers are all about!

• VTC Funding — Budget shortfalls may require state agency cutbacks; we cannot allow our tourism marketing dollars to drop any lower! • Airbnb — Better known as STORM, the Short-Term Online Rental Market will be a significant point of emphasis for our industry and the General Assembly. Let’s make sure the GA enacts commonsense regulation this year to hold hosts and the online platforms accountable—proper tax collection and remittance and host registration. • ABC Issues — and, aren’t there always ABC Issues? This year’s crop of legislators is likely to once again revisit the current 45% ratio, as well as take a hard look at craft brewery remote locations, cigar bar bills, and much more. Let’s make our voices heard this year on all of these issues. • Labor Day — Virginia’s post-Labor Day school start law is likely to be under attack again in 2017, just as in years past. Join us this year as we continue to defend the more than $369 million in economic impact that this law protects.

With regard to the Richmond Day on the Hill, there are three issues that I want to highlight and ask all of you to discuss with your representatives, personally. After walking the halls for many years, it is obvious that your

In closing, VRLTA is a Membership Association. It takes the engagement of our members to move the mountains we choose to move. All of our upcoming events are listed on the VRLTA.org website and in this magazine. You should also be receiving a bi-weekly email–the recently rebranded The Slice–from the office that includes upcoming events, chapter meetings, and current news. If you are not receiving these emails, call the office to ensure your contact information is up-to-date. We need you, to be informed and engaged. Large numbers (yes, the proverbial squeaky wheel) is what makes others stand up and take notice. In 2017 let’s be extra loud!! Sincerely,

Debbie Donehey VRLTA Chair

STAFF President Eric Terry eric@vrlta.org

Northern Virginia, Director of Membership & Government Affairs Kristen Karrfalt kristen@vrlta.org

Director of Marketing & Communications Seth Petersen seth@vrlta.org

VRLTA | 2101 Libbie Ave, Richmond, VA 23230 | (804) 288-3065 | www.VRLTA.org

VIRGINIA RESTAURANT, LODGING & TRAVEL ASSOCIATION

Winter 2017

Director of Education & Workforce Development Jim Wilson jim@vrlta.org

Administrator Jenny Latina jenny@vrlta.org

CONTENTS

2017 Government Affairs Priorities + Positions

11 18

4 LETTER FROM

THE CHAIR

MEMBER PROFILE: MEET MARK CARRIER

6 WELCOME NEW

20 VRLTA NEWS

MEMBERS

BRIEFS

7 UPCOMING EVENTS 21 HOSPITALITY PAYROLL 16 VIRGINIA CULINARY SCHOOLS GROWING 22 VRTLA INDUSTRY PARTNERS

YOUR PARTNER IN FOODSERVICE EXCELLENCE. www.sysco.com

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NEW MEMBERS

NEW MEMBERS | SUPPLIERS

| LODGING

CSC Serviceworks Ashland Laundry Equipment Services Hagerstown, MD Restaurant Programs of America Warrenton

Hampton Inn & Suites Roanoke Downtown Roanoke Shamin Hotels (41 Virginia Properties) Headquartered in Chester Sleep Inn North Gate Quantico Dumfries Wingate by Wyndham Chantilly/Dulles Airport Chantilly

| RESTAURANTS/ BREWERIES Bald Top Brewing Co Madison Coelacanth Brewing Co Norfolk Delaware North at Richmond International Airport Richmond Draft Tap Charlottesville Five Guys Enterprises (68 Virginia Locations) Headquartered in Lorton

| TRAVEL Virginia Wine in My Pocket Alexandria

Glassware, Napkins, Bar Towels, Coasters. Mayo, Ketchup, BBQ, Ranch, Honey Mustard, Siracha.

Everything in one place! Frying Oil, Fried Cheese Curds, Onion Rings, Sliders, Fries, Pretzels, Popcorn.

Cheddar, Swiss, Bleu, & MORE! Beef, Chicken, Pork, Walnut Burgers. Lettuce, Tomatoes, Onions.

r f s d e l i v e r s . c o m 6

VIRGINIA RESTAURANT, LODGING & TRAVEL ASSOCIATION

Winter 2017

t r a c s d i r e c t . c o m

EVENTS AND DATES

UPCOMING EVENTS AND DATES 2015 January 6 - February 24 Government Affairs Conference Calls Fridays at 2:00pm

April 28-30 National ProStart Student Invitational Charleston, SC

January 25-26 Day on the Hill + Taste of Virginia Reception Richmond

May 7-13 National Travel and Tourism Week

February 7 Greater Prince William Chapter Board Meeting + Mixer Manassas March 10 Virginia ProStart Student Invitational Blacksburg March 14 Norfolk Region Chapter Board of Directors Meeting + Luncheon March 28-29 NRA Public Affairs Conference Washington, DC March 28-29 U.S. Travel Association Destination Capitol Hill Washington, DC April 4 Greater Prince William Chapter Board Meeting + Mixer

2017

2016

MORE INFORMATION ABOUT THESE EVENTS CAN BE FOUND AT WWW.VRLTA.ORG

May 17 AHLA Stars of the Industry Washington, DC May 17-18 AHLA + AAHOA Legislative Action Summit Washington, DC May 20-23 NRA Show 2017 Chicago, IL

Upcoming ServSafe Classes January 16 — Suffolk January 23 — Hot Springs February 9 — Harrisonburg February 20 — Suffolk

2017

February 21 — Richmond • Midlothian March 14

— Richmond • Downtown

March 20

— Suffolk

Additional 2017 Classes to be announced

June 3-7 U.S. Travel Association IPW Washington, DC August 26-29 U.S. Travel Association ESTO Minneapolis, MN August 27-30 AH&LEF Golf Classic White Sulfur Springs, WV October 4-6 NRA 20th Annual Richard E. Marriott Golf Invitational

April 11-14 AAHOA Convention & Trade Show San Antonio, TX

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ORDINARY AWARDS Karen Blaylock (Kings Dominion) accepts the first award of the evening, the Charlie Buser Award for Travel Attraction Employee of the Year, presented by Debbie Donehey and Barry Biggar.

EXTRAORDINARY HOSPITALITY + TOURISM PROFESSIONALS HONORED AT INAUGURAL ORDINARY AWARDS

Virginia’s hospitality and tourism industry honored its best and brightest on October 24, 2016 at VRLTA’s first Ordinary Awards Dinner at the historic Hotel John Marshall in Richmond, VA. The event would not have been possible without the support of our generous sponsors: Kings Dominion, Virginia Beach CVB, Visit Fairfax, Virginia Business magazine, and the Williamsburg Area Chamber and Tourism Alliance. A special thank you also to our table sponsors: Capital Ale House, Cornerstone Hospitality, Homewood Suites Woodbridge, Richmond Region Tourism, SMI Hotel Group, and Virginia Tourism Corporation.

VRLTA Awards Committee Co-Chair Barry Biggar (Visit Fairfax) recognizes the Ordinary Awards Sponsors.

Kelli Lemon and Eric Terry present Emil Corvera (Ford’s Fish Shack) with the Restaurant Employee of the Year Award.

VIRGINIA RESTAURANT, LODGING & TRAVEL ASSOCIATION

Winter 2017

Gary Chadwick, Vice President and General Manager of Kings Dominion, speaks about the importance of tourism to Virginia.

Presented by Kelli Lemon and Eric Terry, the Hotel Employee of the Year Award was given to Kristin Winderweedle (The Ritz-Carlton, Tysons Corner). The award was accepted on behalf of Kristin by Steve Grubic and Rajesh Khubchandani.

ORDINARY AWARDS Senator Thomas K. Norment, Jr. speaks to the audience of 150 attendees during his acceptance speech for the Legislator of the Year Award.

Hu Odom, BOTH, Inc., accepts the Jim Wordsworth Restaurateur of the Year Award. Eric Terry and Debbie Donehey were joined on stage by the awardâ&#x20AC;&#x2122;s namesake, Jim Wordsworth, who was in attendance to present the award.

Kelli Lemon and Barry Biggar present the award for Travel Attraction of the Year to the Virginia Creeper Trail and Abingdon CVB Director Kevin Costello.

Hal Craddock, known for developing the Craddock Terry Hotel in Lynchburg, speaks after accepting the award for Hotelier of the Year.

The late Jim Ricketts, longtime director of the Virginia Beach CVB, was honored during the evening and presented with the Golden Pineapple Award for Lifetime Achievement. Presented by Eric Terry and Virginia Tourism Corporation President Rita McClenny, the award was accepted by longtime employees Ron Kuhlman and Brande Rumpf.

Rising Pineapple Award winner Jenna Wines poses with Nancy McGehee, Hospitality & Tourism Management Department Head at Virginia Tech.

Barry Biggar presents the DMO/CVB employee of the Year Award to Sara Saavedra of Abingdon CVB. Prior to announcing the winner, the award was renamed in honor of Jim Ricketts, and will henceforth be call the Jim Ricketts Award. Travis Milton poses for a picture after accepting the Chef of the Year Award.

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WELCOME

VIRGINIA RESTAURANT, LODGING & TRAVEL ASSOCIATION

Winter 2017

GOVERNMENT AFFAIRS

2017 Hill n t he ay o

-26 ry 25 a u n d Ja mon Rich

2017

Government Affairs Dear Members, The 2017 legislative session is full of important issues that will impact our tourism industry, and our businesses. It is critical to have your voice and participation for our industryâ&#x20AC;&#x2122;s best interests throughout the Commonwealth. Important bills affecting short-term online rentals; general funding for the Virginia Tourism Corporation; ABC regulations; and the recurring discussion on school start dates; are headliners for VRLTA this session. We know there will be no shortage of legislation that could directly affect your business operation every day. During meetings last year in Richmond, we gained significant momentum on the issues that matter to us. The information below and in the following pages is designed to help all of us continue to grow that momentum within the halls of the General Assembly in 2017. Yours in Hospitality + Tourism,

Owen Matthews VRLTA, Government Affairs Committee Chair VRLTA Mission The Virginia Restaurant, Lodging & Travel Association is the only UNIFIED VOICE for the restaurant, lodging, travel and hospitality suppliers associations. VRLTA creates value for members by promoting the legislative interests of the industry, networking, educational opportunities, and protecting free enterprise.

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GOVERNMENT AFFAIRS

Alcohol Beverage Control

2017 Top Priorities Short-Term Online Rental Market (Airbnb) Issue Brief Competition is a hallmark of the lodging industry. It creates new ways to improve the guest experience while creating a better and stronger business model—driving growth, more jobs and innovation. Our members embrace and have thrived in a highly competitive industry where everyone plays by the same rules. However, there is now an uneven playing field involving newer market competitors in the short-term online arena. Unfortunately, these web-based market participants in the online rental lodging sector are compromising consumer safety, endangering the character and security of residential neighborhoods, and—above all else—avoiding tax obligations and basic reporting standards. Position VRLTA maintains that Short Term Online Rental Market companies should compete on a level playing field and be subject to the same laws and regulations as other businesses competing in the lodging and residential building industries. Talking Points • Aibnb hosts currently are not required to pay any form of taxes that all others in the industry, as well as home-based businesses, face and no accountability measures are in place to ensure any form of tax compliance. • It’s important for the health of our economy and the integrity of commerce here in Virginia that platforms such as Airbnb are held to the same standards of transparency as all others within its industry.

Labor Day Issue Brief Virginia law requires schools to open after Labor Day, and once again we’ll have to fight to ensure this law stays on the books. We are gaining support in the General Assembly but we’ll need to continue to build off this momentum to protect Virginia’s high tourism season and one of the state’s most essential industries. Last session the House passed legislation but it was rejected in committee in the Senate by a vote of 9 to 6. With the Governor promising to veto any legislation he sees that attempts to remove the current Labor Day law, it remains tight but the momentum is on our side. Position VRLTA supports current law requiring Virginia public schools to open after Labor Day. Talking Points • Data collected from the U.S. Census Bureau’s American Time Use Survey found that families decreased travel during August and September by 50% and decreased summer travel all together by 30% when schools open before Labor Day • The consequence of shortening the tourism in Virginia could be more than $369 million, including more than $104 million in wages and benefits • A 2014 study by VCU Professor James McMillan, Ph.D., revealed that there is no difference in SOL testing scores for schools that start after Labor Day

VIRGINIA RESTAURANT, LODGING & TRAVEL ASSOCIATION

Winter 2017

Issue Brief As usual, VRLTA expects to see many bills introduced during the upcoming legislative session impacting the sale and marketing of alcoholic beverages in Virginia. We anticipate continuing efforts to change the current food-tobeverage ratio for mixed beverage restaurants, including a proposal to eliminate the ratio for 90% of the restaurants (those with gross sales of food in excess of $10,000 per month) and a reduction of the current 45% ratio for those restaurants with lower monthly food sales. On top of that, with the growing popularity of craft breweries and craft distilleries, VRLTA expects to see further legislative efforts to exempt these establishments from many of the current laws and regulations governing alcoholic sales—including them seeking the right to sell unlimited mixed beverages at the distillery with no food sales as opposed to the current two drink limit. Craft distilleries are also looking for the authority to open “remote” locations away from the distillery where they can sell bottles of spirits and mixed beverages to promote the distillery and its products. Lastly, VRLTA anticipates several bills to create new retail licenses with no corresponding requirements that the establishments sell food, including legislation to create a “cigar bar” license for cigar stores. Position VRLTA supports limiting ABC licenses for on-premises consumption of alcoholic beverages to those establishments that meet the State Health Department and Virginia ABC Board requirements for a restaurant (e.g., operating kitchen, menu, minimum food sales). VRLTA also supports establishing one uniform definition of minimum food sales for all restaurants for purposes of qualification for an ABC retail on-premises license which does not differentiate between the dollar revenue generated from the sale of wine, beer and distilled spirits. All ABC requirements for minimum food sales should be strictly and equally enforced for all restaurants. Talking Points: • Virginia needs clear and reasonable laws regarding ABC regulation, as it should promote a level playing field for all businesses that wish to benefit by providing alcoholic beverages to their patrons. • It’s time that our lawmakers take a serious look at our ABC laws, but are also dedicated to fairly enforcing Virginia’s current laws with every business that chooses to serve alcoholic beverages.

Tourism Promotion (VTC Funding) Issue Brief On December 16th, the Governor announced his proposed budget, which included an update on the projected budgetary gaps. In early fall, the Governor announced a larger than expected budget shortfall and outlined spending and staff cuts to address the deficit. Additionally, state agencies, including VTC, were required to submit suggestions for program cuts to help balance the budget. Since the announcement, revenue projections have improved and there is hope that cutbacks will not be as severe as once thought. However, we must continue to fight to ensure that one of Virginia’s most successful industries is adequately funded. Position VRLTA supports continued state tourism promotion by the Virginia Tourism Corporation and favors establishing a dedicated revenue source to fund tourism promotion at a level of no less than $30 million annually. Talking Points • Tourism in Virginia generated $22.9 billion in domestic visitor spending, supported 223,100 jobs, and provided $1.6 billion (up 5.9% over the previous year) in state and local taxes in 2015 • As Virginia’s 5th largest industry, tourism has one of the highest return-on-investments in the state making its funding essential to a strong economy in the Commonwealth

GOVERNMENT AFFAIRS

TRAVEL + TOURISM • Economic Development: VRLTA supports establishing economic development efforts to attract, develop and reinvest in Virginia businesses, in particular tourism development. • Post-Labor Day School Opening: VRLTA supports current law requiring Virginia public schools to open after Labor Day. • Tourism Promotion: VRLTA supports continued state tourism promotion by the Virginia Tourism Corporation and favors establishing a dedicated revenue source to fund tourism promotion at a level of no less than $30 million annually. • Transportation: Virginia’s transportation system is critical to support travel, economic development and business operations across Virginia. An effective statewide solution will be comprehensive, designed to employ multi-modal transit, new technologies and innovative ideas. • Welcome Centers and Safety Rest Areas: VRLTA supports the maintenance as well as the renovation or reconstruction, where necessary, of Virginia’s Welcome Centers and Safety Rest Areas.

TAX + REGULATORY REFORM Tax Code • Accelerated Sales Tax: VRLTA opposes the imposition of the accelerated sales tax payment, a policy which places an undue burden on hospitality and travel businesses. • Admissions Tax: VRLTA opposes admissions tax because it discriminates against one industry. • Dealer Discount: VRLTA supports the restoration of the dealer discount that compensates retailers for the costs associated with the collection and remittance of the state sales tax. • Dillon Rule: VRLTA supports the Dillon Rule and opposes granting counties, or other entities, the same taxing authority as cities and towns. • Lodging Taxes/TOT: VRLTA opposes the imposition of lodging taxes/TOT except where the local tourism industry supports the need for the new tax and 100% of the new tax is dedicated to a defined objective for the marketing of tourism. • Meals Taxes: VRLTA opposes meals tax because it discriminates against one industry. • Meals Tax Referenda: VRLTA supports efforts to require counties to wait a specific period of time (minimum three years) between referenda seeking to establish or increase a meals tax.

Tort Reform + Liability • ADA ‘Drive-By’ Lawsuits: VRLTA supports federal and state efforts to protect businesses from burdensome ‘drive-by’ lawsuits brought under the ADA act; VRLTA supports the passing of legislation that would allow a ‘notice and cure’ provision to address deficiencies in accessing or utilizing a business under the ADA. • Increased Restrictions: VRLTA opposes efforts to increase restrictions (i.e. zoning, licensing, etc.) upon hospitality establishments’ owners or operators by localities’ alleging problems with customer activities surrounding property. • Tort Reform: VRLTA supports limits on punitive damages and joint and several liabilities.

WORKFORCE • Education: VRLTA supports a rigorous curriculum with increased funding and support for career and technical education. VRLTA supports strategies of graduation and student accreditation that ensures all high school graduates are college and workforce ready. • Health Care: VRLTA supports efforts to make employer-sponsored health care coverage more affordable for employers and their employees.

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GOVERNMENT AFFAIRS

WORKFORCE • Immigration: VRLTA supports reasonable efforts to ensure that businesses do not employ illegal aliens; however, VRLTA opposes any requirements that place an undue burden on businesses to enforce immigration laws or that otherwise impose penalties on employers that make a good-faith effort to comply with such laws. • Minimum Wage/Living Wage: VRLTA supports and accepts the federally mandated minimum wage as the statewide minimum wage requirement and opposes any efforts to give jurisdictions the authority to impose a minimum wage greater than the federal guideline. • Right-To-Work: VRLTA supports the right of all employees to work without mandatory membership in a labor union. • Tip Credit: Tip Credit law provides strong protections to ensure tipped employees never earn less than the applicable minimum wage. VRLTA opposes efforts to reduce or eliminate the tipped credit. Tip credit should increase commensurate to any increase in the minimum wage. • Unemployment Compensation: VRLTA supports Virginia unemployment compensation law designed to provide adequate and temporary financial assistance to employees who become unemployed through no fault of their own. • Workers’ Compensation: VRLTA supports established rates to compensate employees for clearly identifiable injuries sustained on the job. VRLTA opposes efforts to unnecessarily increase the cost of providing workers’ compensation. • Workforce Development: VRLTA supports the efforts of K-12 public schools, institutions of higher education and career and technical programs across the Commonwealth to prepare Virginians to enter the workforce with the necessary knowledge and skills for success.

ABC & FOOD SERVICE ISSUES ABC Issues • ABC Banquet Licenses: VRLTA opposes unlimited banquet licenses by the ABC Board. •

ABC Licenses for Restaurants: VRLTA supports limiting ABC licenses for on-premises consumption of alcoholic beverages to those establishments that meet the State Health Department and Virginia ABC Board requirements for a restaurant (e.g., operating kitchen, menu, minimum food sales). VRLTA also supports establishing one uniform definition of minimum food sales for all restaurants for purposes of qualification for an ABC retail on-premises license which does not differentiate between the dollar revenue generated from the sale of wine, beer and distilled spirits. All ABC requirements for minimum food sales should be strictly and equally enforced for all restaurants.

• Distilled Spirits: VRLTA opposes the continued price increases on distilled spirits sold to Virginia’s mixed beverage licensees (restaurants, hotels and caterers). The mark-up on distilled spirits is a discriminatory tax on the Commonwealth’s hospitality industry. VRLTA supports wholesale pricing for licensees. • Dram Shop: VRLTA opposes Dram Shop and all legislation that places third party liability upon hospitality establishments’ owners and operators.

Food Service Issues • Epi Pen: VRLTA opposes measures to establish retail businesses as administrators of the prescription drug epinephrine to consumers. • Food Server Certification: VRLTA opposes efforts to mandate that a certified food server be on premises during restaurant operating hours. • Menu Labeling: VRLTA opposes any state or locally imposed requirement that food content, calorie and/or other nutritional information be displayed on a restaurant menu or otherwise within the retail premises. • Restaurant Grading: VRLTA opposes all efforts to establish a grading system for restaurants.

VIRGINIA RESTAURANT, LODGING & TRAVEL ASSOCIATION

Winter 2017

GOVERNMENT AFFAIRS

GENERAL BUSINESS PRACTICES Competition Parity • Non-GSA Travel Programs: VRLTA opposes government-mandated per diems and travel programs that supersede programs set forth by the General Services Administration. • OTA/OTC: VRLTA maintains that lodging should not be liable for collecting or remitting taxes on behalf of an intermediary; VRLTA opposes preferential tax treatment of intermediaries that would not also apply to lodging. • Short-Term Online Rental Market: VRLTA maintains that Short-Term Online Rental Market companies should compete on a level playing field and be subject to the same laws and regulations as other businesses competing in the lodging and residential building industries. • Unfair Competition: VRLTA opposes unfair competition practices of state operated campgrounds, lodging, and restaurant facilities, as well as state-owned or operated travel attractions that compete directly with privately owned or operated campgrounds, lodging and restaurant facilities, as well as privately-owned or operated travel attractions.

Consumer Protection • Human Trafficking: VRLTA opposes human trafficking and supports enforcement that would reduce or eliminate this criminal activity.

Energy • Offshore Drilling: VRLTA opposes offshore drilling off the coast of the eastern seaboard.

Music • Music Licensing: VRLTA supports songwriters’ entitlement to royalties but opposes less-than-professional solicitation and enforcement tactics of music licensing organizations.

Recycling • Bottle Bill: VRLTA opposes any requirement that imposes the burden and cost on retailers to recycle beverage containers. • Recycled Bags: VRLTA supports the use of degradable packaging materials when economically feasible; however, VRLTA opposes any mandatory requirements relating to paper or plastic packaging, including any ban on the use of such packaging.

Tobacco • Tobacco and Electronic Cigarettes (Vaping): VRLTA supports a statewide ban on tobacco smoking and vaping in public spaces which provides for no exceptions that could create an inequitable competitive environment among affected businesses.

Weapons • Weapons On Business Premises: VRLTA supports the right of private businesses to determine whether to permit patrons and employees to bring weapons onto the business premises, including any parking areas, together with the right of such businesses, at their discretion, to post “no firearms or weapons” signs on the business premises.

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CULINARY SCHOOLS

VIRGINIA’S CULINARY PROGRAMS From the big names like Culinary Institute of Virginia to community colleges like Piedmont Virginia CC, Virginia is all about creating a local crop of young culinarians. Here’s a quick peek at what’s going on around the state at some of these great institutions.

Virginia Western Program Growing with Prominent Chefs + Building Expansion School/Program Name: The Al Pollard Culinary Institute at Virginia Western Claude Moore Education Complex, 109 N Henry Street, Roanoke, VA 24016 John Schopp CEC,CEPC,CCA Enrolled Students: 213 Virginia Western offers a world class education at a fraction of the costs, with two Associates Degree offerings in Culinary Arts and Culinary Arts with a concentration in Baking and Pastry. The program also offers five certificates in Culinary Arts Career Studies, Baking & Pastry, Hospitality Management, Professional Catering, and Cake decorating. Accredited by the American Culinary Federation, graduates with an associates degree begin their career with three industry recognized certifications. All of the program’s instructors are ACF certified chefs who are all still highly active in the industry. Chef John Schopp was featured on the Food Network’s Halloween Baking championship in the fall of 2016, and Chef Ted Polfelt was the 2016 ACF Southeast Chef of the year and was a finalist for National ACF Chef of the year. The Virginia Western culinary facility is also being upgraded with a brand new state of the art addition that includes three new kitchens and a cold butchery room. This is scheduled to be complete in 2017.

VIRGINIA RESTAURANT, LODGING & TRAVEL ASSOCIATION

Winter 2017

PVCC Graduates Primed for Culinary Success School/Program Name: Piedmont Virginia Community College / Culinary Arts Program PVCC Jefferson School City Center 233 4th St. NW # J 129 Charlottesville, VA, 22903 Adam Hastings, Dean of Business, Math and Technology Eric Breckoff, Program Head Culinary Arts Enrolled Students: ~35 PVCC’s Culinary Arts Program prepares students to enter the world of professional kitchens by offering a two-year Associates Degree in culinary arts. Prior to graduation, students also earn a Career Studies Certificate in professional cooking and their ServSafe Managers certification in food safety and sanitation. The program’s classes are comprised of classroom based instruction in purchasing, menu planning, sanitation, nutrition, dining room service, food and beverage cost control, also hands on instruction in all aspects of culinary preparation including knife skills, breakfast cookery, classical stocks, sauces, soups, baking, meat cookery, garde manger, American regional, and International cuisine. Students also complete an internship along with general education courses.

@PiedmontVaCC

PiedmontVaCC

CULINARY SCHOOLS Stratford Breaks World Record + Offers Six Degree Programs School/Program Name: Stratford University School of Hospitality & Culinary Arts Five campuses in Alexandria, Glen Allen, Newport News, Virginia Beach, and Woodbridge Certified Master Chef Raimund Hofmeister Enrolled Students: 728 Under the direction of internationally acclaimed Certified Master Chef Raimund Hofmeister, the Stratford University School of Hospitality & Culinary Arts is committed to preparing students for the evolving demands of the hospitality and culinary arts professions, providing them with a framework for the lifelong learning required for career advancement. Stratford currently offers its Hospitality & Culinary Arts program in Virginia at five campus locations. Hospitality classes are also available online. Our faculty—internationally recognized as leaders in culinary arts—brings our students the world of hospitality from a global perspective. The School of Hospitality and Culinary Arts offers six degrees: M.S., International Hospitality Management; B.A., Hospitality Management; A.A.S., Hotel & Restaurant Management; A.A.S., Baking & Pastry; A.A.S., Advanced Culinary Arts; Diploma, Advanced Culinary Arts. On November 11, 2016, the program shattered a Guinness World Record with a 4-ton, 9’2” pyramid cake. Slices of the cake were sold to benefit Fisher House of Ft. Belvoir, VA and Richmond, VA. @stratford_u

Specialization Programs an Emphasis for Reynolds, Future of Culinary + Hospitality School/Program Name: Reynolds Community College – Culinary Arts, Pastry Arts, Culinary Management, Hospitality Management 700 E. Jackson St. Richmond, VA 23219 Jesse Miller CEC, CCE, CCA, M.Ed – Program Head Enrolled Students: 220 J. Sargeant Reynolds Community College (Reynolds) provides an accessible, quality education that develops students for success in the workplace, prepares students for successful transfer to colleges and universities, builds a skilled workforce that contributes to regional economic development, and promotes personal enrichment and lifelong learning. Reynolds Culinary enrolls more than 250 students annually in its Culinary Arts (includes Culinary Management), Pastry Arts, and Hospitality programs. Reynolds Culinary is accredited by the American Culinary Federation Education Foundation (ACFEF). The college’s flagship culinary degree, the Culinary Arts Associate of Applied Science, is a unique opportunity where new students and professionals alike can foster their success in the restaurant, commercial, and non-commercial food service industries. Reynolds’ combination of expert faculty, modern facilities and equipment, and state-of-the-art technology enables students to gain a comprehensive understanding of food and beverages, as well as master the practical techniques requisite for continued excellence in the hospitality industries. This academic curriculum is a focused and intensive program.

@StratfordU

CIV Celebrates 10 Strong Years School/Program Name: Culinary Institute of Virginia, College of Culinary Arts of ECPI University 2428 Almeda Avenue, Suite 106, Norfolk, VA 23513 11850 Merchants Walk, Newport News, VA 23606 Campus President: Andy Gladstein Campus Director: Kim Hicks Enrolled Students: 450 Opening its doors to a first class of 45 students on September 6, 2006, in September 2017, the Culinary Institute of Virginia (CIV), College of Culinary Arts of ECPI University, entered its 10th year of operations. With over 1,400 program graduates, as well as 450 current students, CIV continues to be a major source of food service professionals for hospitality employers in our region, and beyond. Each campus is home to a passionate community of students and educators dedicated to studying the field of food service in class, and out in Virginia communities. Degree programs offered at CIV reflect the dynamic and diverse nature of the hospitality industry and include Culinary Arts, Baking and Pastry Arts, Culinary Nutrition, and Food Service Management. @CIVChef

@CulinaryInstituteofVirginia W W W. V R LT A . O R G

MEMBER PROFILE

Member Profile: Meet Mark Carrier

Mark Carrier, CHA, president of the B.F. Saul Company Hospitality Group, is the 2017 chair of the AH&LA board of directors. AHLA announced Mark’s appointment to the Chair position on November 14, 2016. Mark’s leadership responsibilities at B.F. Saul Company Hospitality Group include strategic direction, overall operational leadership, acquisition and development of properties, long-term financial, and capital planning, along with the development and implementation of corporate policies, procedures, and management systems. Carrier joined the B. F. Saul Company following graduation in 1980 from the Cornell University School of Hotel Administration. He progressed to his current senior position following a career of growing responsibility with the organization which included on-site management, regional responsibilities, as well as development and acquisition of hotels. Mark is immediate past chair of the Tysons Partnership, the group focused on making the area America’s next great city. Mark is a member of the Cornell Hotel Society, as well as the Cornell Real Estate Council. He is a past chairman of the IHG Owners Association, the global franchise owners association of Intercontinental Hotels Group. He serves on

“I Am Concerned That The Rise Of Digital Intermediaries Has Fundamentally Altered Our Cost Structure And Relationships With Our Guests, Brands And Distribution Organizations.” Marriott’s Distribution Advisory Committee, Emerging Technology Advisory Group, as well as the SpringHill Suites Marketing Council. Mark also serves on Hilton’s owner advisory council on distribution. In 2013, Mark was the recipient of the Kemmons Wilson Service Award and the Spirit to Preserve Award by Marriott.

VIRGINIA RESTAURANT, LODGING & TRAVEL ASSOCIATION

Winter 2017

MEMBER PROFILE

Q&A

What led you to a career in hospitality? I started working at age 13 in a historic restaurant in Cape Cod, Massachusetts. The owner/chef was very progressive, and I moved forward to learn culinary skills and perform a wide variety of jobs while I was in High School. I matriculated to the School of Hotel Administration at Cornell University and clearly learned that I had found my professional calling. As you sit here now, what is the most exciting aspect of the hotel industry? Our business is all about people, our guests, team members and then many stakeholders in our businesses and the industry. The dynamics of serving and inspiring others is both exciting and rewarding. We are an industry that is growing and evolving, and that change challenge is stimulating. What hotel/hospitality dilemma keeps you up at night? We reflect economic trends and health of our nation, so I am always concerned about that trajectory. I am concerned that the rise of digital intermediaries has fundamentally altered our cost structure and relationships with our guests, brands and distribution organizations. This also concerns the rise of illegal hotels. We need a level playing field, a focused on public policy issues and economic terms that reflect a fair balance.

What are your top goals as the Chair of the AH&LA Board? The broad objectives I have as Chair of the AHLA include three primary focus points: • Support of the strategic advocacy agenda of the Association and industry. • Continuing the growth and broadening of the financial resources of the Association. • Deepening engagement with the AHLA throughout all levels of the industry.

Technology is ever changing and seemingly impossible to keep up with. As a Member of Marriott’s Emerging Technology Advisory Group, what is one technology area you see rapidly changing in 2017 and where should hoteliers be focused? It is critical that we ensure our marketing technology (apps) keep pace with the needs and desires of guests. The way they access our services and hotel reservations is crucial. Airbnb continues to be a large debate not only in Virginia but nationally. How do you see Virginia working with legislators during the 2017 Virginia General Assembly Session to get common sense legislation passed this year? And, how do you think Virginia’s 2017 outcome will impact other states? It is important that Virginia takes a leadership role to provide a level and legal playing field for hoteliers and these digital services. There is a wide range of public policy issues that include safety, zoning, taxes, affordable housing, etc. that must be understood and addressed. It is critical to understand that a marketplace created through digital means should not enable illegal behavior.

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VRLTA NEWS BRIEFS

VRLTA News Briefs & Chapter Highlights Dulles/Fairfax + Richmond Raise Big Bucks for Ed Foundation September 2016 was a great month for the Education Foundation. VRLTA’s Fairfax/Dulles Chapter and VRLTA in partnership with RVA Tourism Partners held separate Cornhole for College tournaments during the month. The Richmond event was held September 14 at Capital Ale House Innsbrook, while the Northern Virginia installment was help September 29 at The National Conference Center. The combined attendance of the events was over 100 members and guests, and raised almost $3,700 for the Education Foundation. The money raised will help the Foundation support the Virginia ProStart program and the scholarship program.

Black Dog Salvage Talks Tourism at VA-1 The 2016 VA-1 Tourism Summit, held at The Hotel Roanoke & Conference Center from November 13-15, drew over 430 attendees and a lot of big names. Most notably, Robert Kulp and Mike Whiteside, the personalities behind the DIY Network hit show Salvage Dawgs, took to the main stage for a discussion with Virginia Business magazine’s Bernie Niemeier. The group discussed what it’s like to travel the state on a near daily basis and the influx in visitors their shop has seen since the show began in 2012. A customer base that has grown to include visitors from all corners of Virginia, from across the U.S., and even internationally. In addition the Salvage Dawgs and a dozen fantastic breakouts, attendees enjoyed a discussion between three of Virginia’s newest tourism destination CEOs on the future of the state’s tourism industry. The group included Gary Chadwick, Vice President and General Manager, Kings Dominion; David Cromwell, President, Busch Gardens Williamsburg; and Brad Van Dommelen, Director, Virginia Beach CVB. The 2016 Summit would not have been possible without the support of amazing sponsors like Dominion, BCF, LeisureMedia360, Visit Virginia’s Blue Ridge, and many others. 20

VIRGINIA RESTAURANT, LODGING & TRAVEL ASSOCIATION

Winter 2017

Norfolk Region Chapter Hosts Annual Holiday Celebration VRLTA’s Norfolk Region Chaptered gathered Tuesday, December 13 for the annual Holiday Celebration. The celebration brought together nearly 30 members from restaurants, hotels, and suppliers for a casual evening at Omar’s Carriage House on West Bute Street in Norfolk. The service at Omar’s was over-the-top and the restaurant provided a delicious spread of Mediterranean cuisines, as well as beer and wine. Thank you to Omar and his amazing staff for hosting the gathering.

Visit Virginia’s Blue Ridge Rebranding Continues Shortly after VA-1, Visit Virginia’s Blue Ridge new signage was completed on the recently constructed water tower at I-81 and I-581. VDOT estimates that 23,000 vehicles coming off I-81 northbound and southbound will see the water tower with Virginia’s Blue Ridge stamped on it. Additionally, the Roanoke-Blacksburg Regional Airport added a “Welcome to Virginia’s Blue Ridge” just above the escalators heading toward baggage claim.

New Openings Driving Tourism, Dining in Charlottesville The opening of a small boutique hotel and a Country Inn & Suites capped a strong year of hotel growth for Charlottesville. In 2016, the region added more than 200 guestrooms to the inventory—215 to be precise. The Townsman Hotel, accounting for only four of those rooms, is a unique property. Each room features a different theme, and there’s no staff—guests gain access to their room using electronic codes given to them prior to their arrival. The aforementioned Country Inn & Suites, a new build, on US29 near the University of Virginia opened in the Fall and included 87 rooms and a beautiful outdoor fire pit. While the largest growth came from another ground up property, a Residence Inn Hotel opening in the spring with 124 guestrooms. The Fall growth was capped up with the opening of The Draft Taproom on the Downtown Mall. This restaurant/taproom features a unique way for patrons to enjoy their beer/cider/wine experience. There are 60 taps available and patrons get a card, and use that card to self-pour glasses of their favorite beverage—and then they pay by the ounce.

PAYROLL

LET AN EXPERT HANDLE PAYROLL; SPEND MORE TIME PAMPERING YOUR GUESTS MAKE A RESERVATION TO UPGRADE YOUR PAYROLL BEFORE YOUR NEXT EMPLOYEE’S ANTICIPATED ARRIVAL

With news coming from every direction about changing overtime laws, the updated Form I-9, potential tax changes and more, it’s no surprise most business owners have HR weighing heavily on their minds.

Top-notch payroll solutions are especially important in the hospitality industry, which often cites employment-related issues as a hotel’s most critical problem. Payroll can feel daunting because it takes up a lot of time and resources and must be done correctly. But living with constant dread of the next payroll run isn’t a requirement for business ownership. Hand it off to an expert so you can get back to your No. 1 priority—making your customers feel right at home. Advantages of a payroll expert: Having an expert payroll provider has a bundle of advantages for both the employer and the employees. Basically, it boils down to two things: employee satisfaction and government compliance. • Efficiency and Retention – The availability and timeliness of direct deposit and online access to pay statements and W-2s can help your employees feel respected and taken care of so they can in turn take the best care of your customers. You’ll never have to scramble to finish payroll—your outsourced payroll provider can’t call in sick—and employees will feel more secure in the increased confidentiality of their information. • Mitigated Risk – Companies that process payroll in-house are three times more likely to receive a penalty notice than those that outsource a payroll solution. In fact, compliance is so complicated that nearly 40-45 percent of small businesses (one out of every three) incur tax penalties each year. An expert can keep you notified of labor law changes and compliance challenges brought on by the Affordable Care Act, minimum wage, federal forms, required postings and other HR regulations. They can also routinely administer new hire information, garnishments, job descriptions and company handbooks to protect you from potential lawsuits.

How to choose a payroll provider: Choosing a payroll processing provider is one of the most important choices you will make as a business owner, so be sure to do your research before choosing a vendor. Choose a solution that is all-inclusive and can be customized to your specific needs and a vendor that understands the most common challenges the hotel and lodging industry faces—complexities such as scheduling, varying roles within your organization, employee turnover and government regulations. Here are some important questions you’ll want to consider when selecting a payroll provider: • Expertise: Do they understand your business and its needs? • Service: What does their service model look like? Will you have a dedicated, single point of contact? • Price: Do they offer value and integrity with their pricing model? What all is included? • Technology: Can they interface with your POS and accounting software? Can you securely access your payroll online 24/7? • Reputation: Do they deliver in areas of accuracy, timeliness and support? • Fit: Do they offer everything you need? Are they too big to deliver personal service? Can their service grow with your company? When you find a provider with reliable solutions and knowledgeable professionals in your corner, you can breathe a long-awaited sigh of relief and get back to putting heads in beds. For more information, please contact Angela Ihry 605-940-9861 or angela. ihry@e-hps.com and reference your VRLTA affiliation.

Article provided by VRLTA Platinum Partner Heartland Payment Systems W W W. V R LT A . O R G

PARTNERS PLATINUM

SILVER HEARTLAND HEARTLANDPAYMENTSYSTEMS.COM

Heartland Payment Systems is an endorsed partner of VRLTA and the NRA. Heartland offers a complete suite of services, including card processing, payroll services, tip & check management, and gift marketing. With Heartland, restaurants and hotels can reduce expenses, enhance & improve operations, and increase profitability. Angela Ihry • (P) 605.940.9861 • (E) angela.ihry@e-hps.com

SYSCO VIRGINIA & SYSCO HAMPTON ROADS SYSCO.COM

Along with top quality ingredients, all of our products are proudly backed by the highest quality assurance demanded by Sysco. Our dedicated associates and foodservice experts can explain how easy it is to do business with Sysco. Jason McGuire • (P) 757.855.4097 • mcquire.jason@shr.sysco.com

ECOLAB ECOLAB.COM

Around the world businesses in foodservice, food processing and hospitality choose Ecolab products and services to keep their environment clean and safe, operate efficiently and achieve sustainability goals. Katherine Hunt • (P) 240.629.9410 • (E) Katherine.hunt@ecolab.com

Better hiring tools, right at your fingertips. Snagajob and VRLTA FPISpartner to give your hiring an edge. FPIS.COM

FPIS is the southeast’s premier brochure distribution service. They can help you buildyou’re an audience and awareness without spending the time and Whether looking for servers, cooks, energy doing it yourself. housekeeping, front desk, maintenance and Linda Higgins • (P) 407.656.8818 • (E) lindah@fpis.com

more, you can find them fast with Snagajob. You’ll get more applications, better applicants and a streamlined hiring process—saving you time and money. Post jobs, track applications and manage your new hires, all in one place. SIL INSURANCE

VRLTA.ORG/SIL

SILVRLTA Insurance offers yousave expert10%. advice, leveraged pricing, fast service, & members flexible solutions for workers compensation insurance and more. Members Visit snagajob.com/vrlta today. can often save up to 25% on workers compensation premiums. Derek Lynch • (P) 804.888.7216 • (E) dlynch@silinsurance.com

GOLD CAPITAL ONE CAPITALONE.COM

Capital One has partnered with VRLTA to make securing a small business loan simple. Whether it’s new computers, debt consolidation or a new space, Capital One has a loan or line of credit that can help take your business to the next level. Geeta Anand • (P) 703.896.0916 • (E) geeta.anand@capitalone.com

PERFORMANCE FOODSERVICE - VIRGINIA

SNAGAJOB LEARN.SNAGAJOB.COM/VRLTA

Snagajob is America’s #1 spot for hourly employment. Posting your jobs on Snagajob.com gives you access to over 60 million job seekers, most of whom don’t visit other job sites. Millennials love applying using our mobile friendly website and app. Hiring managers value Snagajob’s paperless application and new hire paperwork process, which makes it easy to quickly identify and hire quality workers. Now partnered with the Virginia Restaurant, Lodging & Travel Association, Snagajob is proud to offer preferred pricing, including a 10% discount for VRLTA members. Joe Gabriel • (P) 703.457.7873 • (E) joe.gabriel@snagajob.com

WWW.PERFORMANCEFOODSERVICE.COM Performance Foodservice delivers more than 125,000 food and food-related products to 85,000 customer locations on a daily basis from distribution centers nationwide. Everything we do is to serve the people on the front lines of foodservice. This means helping you to find the best products and services featuring custom-cut meat, produce, and local seafood. It also means bringing you technology innovations so you can place orders easily and stay on top of your operation wherever you go. Andrew Baserap • (P) 804.237.1001 • (E) Andrew.Baserap@pfgc.com

REINHART FOODSERVICE RFSDELIVERS.COM

Reinhart Foodservice is the 4th largest foodservice distributor in the country, serving independent restaurants, delis, sporting venues, schools, nursing homes, hospitals, the military and chain accounts. Our customers benefit from one-stop shopping, as we offer a vast array of products to suit operators’ needs, like fresh meat, seafood, produce, dairy, coffee, dry groceries, china, utensils, disposables, foodservice equipment and more. John Ehehalt • (P) 757-538-8000 • (E) jgehehalt@rfsdelivers.com 22

VIRGINIA RESTAURANT, LODGING & TRAVEL ASSOCIATION

Winter 2017

OTHER MONEY-SAVING PROGRAMS FISHBOWL VRLTA.ORG/FISHBOWL

Fishbowl is the leading online marketing solution for the restaurant industry, and a great option for small and independent hotels. If you need email marketing, social media management, reputation monitoring or fullservice online marketing, Fishbowl has it covered. As a VRLTA member, you’re eligible for a free local email marketing account with 500 free monthly messages, 10% off list price thereafter, and more.

OFFICE DEPOT VRLTA.ORG/OFFICEDEPOT

Office Depot and OfficeMax offer you up to 80% off office supplies, both instore & online. You’ll receive next day delivery on orders over $50. Plus, you can get an additional 15% off your first online order using coupons. To get all these benefits and more, just register online using company tracking code 0337.

CHECK OUT ONE OF OUR NEWEST PRODUCTS Cutting Edge Solutions from Sysco offers a fresh assortment of on-trend and innovative products that will lead to new inspirations and solutions. They are the very best value without compromising quality, helping restaurants stay ahead of trends in a competitive market. Contact your local Sysco marketing associate for more information!

Waffle Waffle Fries

Chicken & Waffles Waffle Skillet

Waffle Fry Nachos

www.sysco.com

2101 LIBBIE AVE., RICHMOND, VA 23230

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VIRGINIA RESTARAUNT, LODGING & TRAVEL ASSOCIATION

Fall 2015

Free listing for all VRLTA members. Upgraded and featured listings available. n

To ensure your listing contact: Kiara Davis 757-422-8979 ext 125 or at kiara@vgnet.com