At Your Service, Fall 2019

AT YOUR

Official Magazine of North Carolina Restaurant & Lodging Association

SERVICE Fall Legislative Update The fight for hospitality continues

Meet NCHEF’s New Director of Education!

+

PLUS The New Casino Night Law

NCRLA Chef Showdown Shakes Up Durham Fall 2019 Issue, Vol. 8, Issue 4 NCRLA.org

Highlights and winners from our biggest culinary event

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Insurance coverage provided by or through UnitedHealthcare Insurance Company or its affiliates. Administrative services provided by United HealthCare Services, Inc. or their affiliates. Health Plan coverage provided by or through UnitedHealthcare of North Carolina, Inc. 19-19786-NC 6/19 Š2019 United HealthCare Services, Inc.

Contents

NCRLA EXECUTIVE BOARD OF DIRECTORS

20

VINAY PATEL, Chair SREE Hotels, LLC JIM BELEY The Umstead Hotel & Spa SCOTT BREWTON Pinehurst Resort ANDY CLARK US Foods

10

DAN FREELAND Concord Hospitality Enterprises

16

PHIL FRIEDMAN Salsarita’s Fresh Cantina TIM GOSS Firehouse Subs

Features 10

13

16

20

Inside the New Casino Night Law

New Rules for Tipped Employees

Fall Legislative Update

Experts explain permitting, new regulations, and plans for enforcement

Important details from the US Department of Labor

NCRLA Chef Showdown Packs the House in Durham Behind the scenes at the fourth annual culinary competition

The latest news from the North Carolina General Assembly

JOEL GRIFFIN Griffin Stafford Hospitality, LLC ALAN HILTON S & D Coffee, Inc. DORIS HUEBNER F & D Huebner, LLC BURNEY JENNINGS Biscuitville Fresh Southern SCOTT MAITLAND Top of the Hill Restaurant, Brewery & Distillery MICHAEL MARTINO Sheraton Imperial Hotel & Convention Center AMBER MOSHAKOS LM Restaurants

In Every Issue 5

Upcoming Events Network with hospitality industry leaders at NCRLA’s upcoming events

6

Finishing the Fourth Quarter Strong Letter from NCRLA Chair Vinay Patel and President & CEO Lynn Minges

8

Welcome New Members Welcome to our latest members from across North Carolina

23

NCHEF Welcomes New Director Meet the new Director of Education for the North Carolina Hospitality Education Foundation

4

At Your Service | Fall 2019

24

Regional Roundup News and updates from NCRLA local chapters

27

Benefits of Membership How NCRLA gives your business a competitive advantage

28

Member Moments Philanthropic efforts from across North Carolina’s hospitality industry

29

A la Carte A sampler of hospitality-related news stories

RASHMIKANT “HAJI” PATEL Ex-officio Asian American Hotel Owners Assoc.

NISHITH “NISH” PATEL Beacon IMG, Inc. GONZA SALAMANCA Gonza Tacos Y Tequila TOM SASSER Burke Hospitality BILLY SEWELL Platinum Corral, LLC JASON SMITH 18 Restaurant Group STEVE THANHAUSER Angus Barn, Ltd. CHARLES THOMPSON The Inn on Biltmore Estate LANCE TRENARY Golden Corral Corporation

2019/20 EVENTS Network with hospitality industry leaders at one of NCRLA’s upcoming events.

Learn more at NCRLA.org

November 5 Outer Banks Restaurant Association Meeting Rotating location

December 3 Outer Banks Restaurant Association Meeting Rotating location

February 20 – 22 2020 NC ProStart Invitational Johnson & Wales University Charlotte, NC

November 11 Pitt Independent Eateries Chapter Meeting Basil’s Restaurant Greenville, NC

December 9 Pitt Independent Eateries Chapter Meeting Basil’s Restaurant Greenville, NC

April 2 NCRLA/Wake County Hospitality Job Fair Raleigh Convention Center Raleigh, NC

November 12 Charlotte Chapter Meeting The Ivey’s Hotel Charlotte, NC

February 3 NCRLA Annual Meeting TBD Raleigh, NC

May 8 – 10 2020 National ProStart Invitational Washington, DC

November 13 Asheville Lodging Association Meeting Renaissance Hotel Asheville, NC

February 3 NCRLA Board of Director’s Meeting TBD Raleigh, NC

December 3 NCHEF Board of Trustees Meeting Cary High School Cary, NC

February 3 Stars of the Industry Raleigh Marriott City Center Raleigh, NC

May 13 2020 Charlotte Golf Classic The Golf Club at Ballantyne Charlotte, NC

Fall 2019 | At Your Service

5

At Your Service Volume 8, Issue 4 An official publication of the NC Restaurant & Lodging Association © 2019

Finishing the Fourth Quarter Strong For many of our restaurant and lodging members, fall in North Carolina brings an influx of football festivities. Carolina Panthers fans often pack local restaurants on Sunday afternoons while college fans across the state are hitting the road to see their favorite teams in action. This year, fall also means the North Carolina General Assembly is still in session. Due to heated partisan bickering and an ongoing budget stalemate, the lengthy legislative session continues at press time, well past the usual summer adjournment. No matter when this session finally concludes, NCRLA will fight until the end for our state’s hospitality businesses.

Already this session, NCRLA has scored several major wins. We quarterbacked the most sweeping ABC reforms ever seen in North Carolina, while also playing nonstop defense against Airbnb lobbyists who tried unsuccessfully to preempt local authority to regulate short-term rentals.

Already this session, NCRLA NCRLA shepherded both the adoption of the 2017 Food Code and the legalization of Casino has scored several major Nights. We also beat back onerous reporting wins. We quarterbacked requirements for franchise businesses.

Even with these victories, resting on our the most sweeping ABC laurels is never an option. NCRLA continues reforms ever seen in North to fight for $200,000 in ProStart workforce Carolina, while also playing development funding contained in the budget, and we are keeping watch for emerging nonstop defense against threats. Every day our team is working to Airbnb lobbyists who tried strengthen our PAC and Advocacy Fund, which enables us to support candidates and unsuccessfully to preempt issues that are critical to the success of the local authority to regulate thousands of hardworking North Carolinians short-term rentals. who make up our industry.

To ensure our continued effectiveness, we need the support of business owners across the state who invest in this important work through PAC and advocacy fund contributions. Special thanks to all the folks listed on page 9 who have already given — we could not do it without you.

STAFF President & CEO LYNN D. MINGES Chief Operating Officer/ Membership Development/ Health and Safety Regulations/ ALYSSA BARKLEY, IOM Director of Government Affairs ISABEL VILLA-GARCIA Director of Communications MARGO METZGER Director of Marketing and Business Development MINDY WHARTON Director of Hospitality Education KARA HAMILTON Area Director, Charlotte & Asheville JOHN BEATTY Database Manager & Membership Coordinator NATALIE COX Executive Assistant/ NCRLA Board Liaison AMY BERENSON Special Events and Projects Manager LAURA HAYDEN General Counsel & Lobbyist FRANK GRAY Editor SHANNON FARLOW Designer TRACIE EUBANK BUSINESS OFFICE 222 North Person Street, Suite 210 Raleigh, NC 27601 Phone: (919) 844-0098 Website: NCRLA.org For advertising and sponsorship inquiries, contact Director of Marketing and Business Development, MINDY WHARTON, at mwharton@ncrla.org.

Lynn Minges NCRLA President & CEO

Vinay Patel NCRLA Board Chair

Published by Farlow Communications, LLC

/NCRLA @NCRLA Or search North Carolina Restaurant & Lodging Association 6

At Your Service | Fall 2019

Thank You to Our Corporate Sponsors

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

DIAMOND

PLATINUM

TITANIUM

GOLD

SILVER

View our Corporate Sponsorship opportunities at NCRLA.org

For more information on how you or your organization can become a Corporate Sponsor of NCRLA, including the Hospitality Education Foundation and the NCRLA Political Action Committee, call Mindy Wharton, NCRLA Director of Marketing and Business Development, at 919-277-8585.

Fall 2019 | At Your Service

7

Welcome New NCRLA Members Together we can protect and advance the hospitality industry Go to NCRLA.org/membership to learn more about NCRLA and to download a membership application.

Allied Eco-Grip Floor, Charlotte Berry Business Systems, Shelby Dominion Payroll, Charlotte Duke Energy, Charlotte Grand Rental Station & Capital Events, Cary Restaurant Performance, Wilmington Spectrum Reach, Charlotte True Manufacturing Co., Inc. O’Fallon, MO Visit Winston-Salem Xecutive Metrix, Charlotte Lodging AC Hotel Asheville Downtown, Asheville AC Hotel Charlotte City Center, Charlotte Atma Hotel Group, Chapel Hill -Hampton Inn & Suites, Chapel Hill -Holiday Inn Express, Chapel Hill -Quality Inn, Chapel Hill -Sheraton, Chapel Hill -Courtyard, Chapel Hill -Hampton Inn & Suites, Carrboro -DoubleTree Crabtree, Raleigh -Holiday Inn Airport, Charlotte -Home2 Suites Airport, Charlotte -Hampton Inn & Suites, Sapphire

BCA Hotels, Asheville -Best Western Asheville Tunnel Road -Comfort Inn Tunnel Road and I-40 -GLo Asheville Hotel Charlotte Marriott SouthPark, Charlotte Green Park Inn, Blowing Rock Kimpton Hotel Arras, Asheville Renaissance Charlotte SouthPark Hotel, Charlotte Residence Inn Charlotte City Center, Charlotte Shri Hotel Group, Cary -Comfort Inn Pinehurst -Sleep Inn RDU/RTP The Longleaf Hotel, Raleigh Restaurants Alley Twenty Six, Durham AYKA The Palm Room, Wrightsville Beach Best Bars Charlotte -Connolly’s On Fifth, Charlotte -Daily Tavern, Charlotte -Dandelion Market, Charlotte -Prohibition Bar, Charlotte -Tyber Creek Pub, Charlotte -Workman’s Friend, Charlotte Carolina 1663, Chapel Hill

Crabby Oddwaters Restaurant & Bar, Sunset Beach Delaware North, Buffalo, NY -Bank of America Stadium, Charlotte -Grainger Stadium, Kinston -LP Frans Stadium, Hickory Duckworth’s Grill & Taphouse-Rea Farms, Charlotte Gamers, Geekery & Tavern, Cary Forchetta, Charlotte Hot Taco, Charlotte Lake Town Tavern, Cornelius Mission Pizza Napoletana, Winston-Salem Pub 4100, Chapel Hill Seven Mile Post, Wilmington Storm Rhum Bar & Bistro, Asheville The Bistro, Chapel Hill The Casual Pint, Chapel Hill The Hub Bar & Grill, Chapel Hill Townsend Restaurant Group, Winston-Salem Triangle Lounge, Wilmington Underground Café, Asheville Willow’s Bistro, Winston-Salem

t e G iced! t o N

Place your brand in NCRLA’s At Your Service, In the Mix, View from Jones Street, and more.

Be seen by foodservice establishments and lodging properties across the state, as well as a vast network of suppliers, purveyors, educators, and hospitality leaders.

Contact Mindy Wharton at mwharton@ncrla.org or 919-277-8585 to learn more.

8

At Your Service | Fall 2019

THANK YOU Donors Strengthen the Voice of NC’s Hospitality Industry Government decisions impact virtually every aspect of the hospitality industry, from the way food is prepared to how it is taxed. As a result, it is important to support candidates who understand that a healthy hospitality industry translates into a stronger North Carolina economy.

With your donations, NCRLA maintains two funds to help advance good policy and protect your bottom line from onerous government mandates.

1. The NCRLA Political Action Committee (PAC) backs the political campaigns of candidates who understand the issues affecting our state’s hospitality industry.

Contributions must be from personal funds and are limited annually. Learn more at NCRLA. org/PAC.

2. The NCRLA Advocacy Fund, our newest tool, helps strengthen our political prowess.

Contributions may be from a business or personal account.

There is no limit and they are not subject to public disclosure.

NCRLA will use these funds for special advocacy initiatives allowed by law. Learn more at NCRLA.org/advocacy-fund.

2019 PAC CONTRIBUTORS Silver Burney Jennings, Greensboro | Nishith Patel, Matthews | Billy Sewell, Jacksonville Brad Hurley, Morrisville | Tim Goss, Charlotte | Scott Brewton, Pinehurst Phil Friedman, Charlotte | Gonza Salamanca, Raleigh

Bronze

Contributor

Vinay Patel, Charlotte | Joel Griffin, Charlotte Daniel Freeland, Raleigh

Scott Maitland, Chapel Hill | Jeremy Miller, Kitty Hawk Mindy Wharton, Raleigh | Margo Metzger, Raleigh

2019 Advocacy Fund Contributors ($100+) Tim Goss (Firehouse Subs) | JAX,LLC dba Golden Corral | The Umstead Hotel & Spa Hilton, Asheville Biltmore Park | Drum & Quill, Kevin Drum, Pinehurst Ambica LLC Holiday Inn, Asheville Biltmore West | Billy Sewell Hilton, Duke University, Durham | Clarion Inn | Doris Huebner | Phil Friedman Gonzas Tacos & Tequila | Marriott Hotels | Hilton Hotels

Become a Donor: Contact Isabel Villa-Garcia at ivilla-garcia@ncrla.org or 919-861-0942.

Under North Carolina law, we are required to report the name, mailing address, employer, and job title of any individual who contributes more than $50 to the NCRLA Political Action Committee in any election cycle. The law requires that contributions to the PAC, including purchases of silent auction items, be made by individuals, not by corporations.

How Does the New

Casino Night Law Affect Your Business?

Game Nights vs.

Gambling Game nights are specific events where games of chance are played, but no monetary payouts to event goers are allowed. All prizes are awarded by raffle. When an event patron wants to “cash in their chips,� the chips are exchanged for raffle tickets.

10 At Your Service | Fall 2019

The road to commonsense regulation of charitable casino nights in North Carolina was a long one. NCRLA has been fighting to change the laws for the past 10 years.

Working side by side with legislators from across the state, we were able to achieve broad bipartisan support for HB 130 in both the NC House and Senate.

NCRLA thanks Rep. Jamie Boles and Sen. Rick Gunn who championed this cause.

On June 1, 2019, the General Assembly passed House Bill 130 legalizing game night events for charities, employers, and trade associations. To help NCRLA members better understand the new law, NCRLA President & CEO Lynn Minges hosted a panel of casino night experts.

The panel was attended by Cathleen Poole, Bingo Administrator/Special Services, NC ALE; Special Agent Brittany Nutt, Gaming Section, NC ALE; Michael Magee, President, Casino Party Aces; and Jerry Hiester, Past President, The Rotary Club of Shallotte, NC. Here are some key insights they shared:

Why was this law put in place?

Across the state, district attorneys in various counties were allowing game nights, while others would not. North Carolina needed a universal law to be put on the books so that charities and other associations could equally benefit from these events.

Are game nights considered gambling?

Game nights are specific events where games of chance are played, but no monetary payouts to event goers are allowed. All prizes are awarded by raffle.

When an event patron wants to “cash in their chips,” the chips are exchanged for raffle tickets. Different prize levels based

on the amounts won will be left to the discretion of the game night sponsor.

Who can sponsor a casino night or game night?

There are three types of organizations that can be considered a sponsor: 1. A charitable organization that has been in existence for five years and has tax exempt status under section 501(c)(3), 501(c)(4), 501(c)(5), or 501(c)(6) of the United States Internal Revenue Code.

2. An employer that has 25 or more employees.

3. A trade association that has 25 or more members.

Each sponsor must apply for a permit with NC ALE at least 30 days before the event and mail a certified check or money order with the application.

To see if you qualify, access the Game Night Sponsor License Application at tinyurl.com/casinonightapp.

Where can these events be held?

Game nights can only be held at a qualified facility. The facility must have all of the following alcohol permits: onpremises malt beverage, on-premises unfortified wine, on-premises fortified wine, and mixed beverages. These permits are required even if no alcohol is served. If you choose a venue to host a game night that does not hold these alcohol permits (offices, rec centers, warehouses), a sponsor can hire a caterer who holds the required permits.

What types of games are authorized?

The authorized games are roulette, blackjack, poker, craps, simulated horse race, and merchandise wheel of fortune.

Multiple variations of poker are allowed as long as it is based on a 52-card deck.

This can seem restrictive for some venues since a number of charities and associations might have a game night over the holidays. Our hope is that the law will evolve to factor in the number of game nights a venue can host around the holidays. Instead of two per month, hopefully it will become a total of 24 per year.

There is also a time limit to how long a game night can last. Five hours is the maximum amount of time for gaming. The five-hour time window is only for games and does not include other functions during an event (dinner, drawings, award presentations). Check the NC ALE website at tinyurl.com/ casinonightsALE for what time of day these events can occur.

How can I ensure a successful game night for sponsors, venues, and vendors?

• Sponsors should communicate early with their chosen venues to ensure the venue has not exceeded the limit of two game-night events per calendar month.

• Vendors should communicate with the venue regarding best loading zones during setup and be familiar with the layout of the venue. This will allow for a speedy setup and breakdown.

• Only the game night sponsor should handle the money exchange for “chips.”

Money should never be given to a dealer for chips.

• All permits must be on display during the event. If they are not on display, the sponsor and/or vendor could be liable for fines. 

Where can the gaming tables be found?

All gaming tables must be supplied by a permitted vendor. There are currently eight permitted vendors in this state and they can be found through the NC ALE website at tinyurl.com/casinonightsALE.

Are there limits to game nights?

Yes. A sponsor can only put on game nights four times a year, or one per quarter. A qualified facility can only host two game nights in a calendar month.

Get the Full Details on the Casino Night Law at tinyurl.com/casinonightprimer Fall 2019 | At Your Service

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U.S. Department of Labor Wage and Hour Division

(Revised April 2018)

The New Rules for Tipped Employees Under FLSA In the Consolidated Appropriations Act, 2018 (Act), Congress vacated the Department’s 2011 regulations that barred tip pooling when employers do not claim a tip credit under section 3(m) of the Fair Labor Standards Act. Statements in this document to the contrary are no longer WHD policy. The Act did not impact WHD’s enforcement when an employer claims a tip credit. For further information, see FAB 2018-3.

For current guidance on dual jobs and related duties under Section 3(m) of the Fair Labor Standards Act, see FAB 2019-2.

This fact sheet provides general information concerning the application of the FLSA to employees who receive tips.

Characteristics

Tipped employees are those who customarily and regularly receive more than $30 per month in tips. Tips are the property of the employee. The employer is prohibited from using an employee’s tips for any reason other than as a credit against its minimum wage obligation to the employee (“tip credit”) or in furtherance of a valid tip pool. Only tips actually received by the employee may be counted in determining whether the employee is a tipped employee and in applying the tip credit.

Tip Credit: Section 3(m) of the FLSA permits an employer to take a tip credit toward its minimum wage obligation for tipped employees equal to the difference between the required cash wage (which must be at least $2.13) and the federal minimum wage. Thus, the maximum tip credit that an employer can currently claim under the FLSA section 3(m) is $5.12 per hour (the minimum wage of $7.25 minus the minimum required cash wage of $2.13).

Under certain circumstances, an employer may be able to claim an additional overtime tip credit against its overtime obligations.

Tip Pool: The requirement that an employee must retain all tips does not preclude a valid tip pooling or sharing arrangement among employees who customarily and regularly receive tips, such as waiters, waitresses, bellhops, counter personnel (who serve customers), bussers, and service bartenders. A valid tip pool may not include employees who do not customarily and regularly receive tips, such as dishwashers, cooks, chefs, and janitors.

Requirements

The employer must provide the following information to a tipped employee before the employer may use the FLSA 3(m) tip credit: 1) the amount of cash wage the employer is paying a tipped employee, which must be at least $2.13 per hour; 2) the additional amount claimed by the employer as a tip credit, which cannot exceed $5.12 (the difference between the minimum required cash wage of $2.13 and the current minimum wage of $7.25); 3) that the tip credit claimed by the employer cannot exceed the amount of tips actually received by the tipped employee; 4) that all tips received by the tipped employee are to be retained by the employee except for a valid tip

pooling arrangement limited to employees who customarily and regularly receive tips; and 5) that the tip credit will not apply to any tipped employee unless the employee has been informed of these tip credit provisions.

The employer may provide oral or written notice to its tipped employees informing them of items 1-5 above. An employer who fails to provide the required information cannot use the section 3(m) tip credit and therefore must pay the tipped employee at least $7.25 per hour in wages and allow the tipped employee to keep all tips received.

Employers electing to use the tip credit provision must be able to show that tipped employees receive at least the minimum wage when direct (or cash) wages and the tip credit amount are combined. If an employee’s tips combined with the employer’s direct (or cash) wages of at least $2.13 per hour do not equal the minimum hourly wage of $7.25 per hour, the employer must make up the difference.

Retention of Tips: A tip is the sole property of the tipped employee regardless of whether the employer takes a tip credit. 1 The FLSA prohibits any arrangement between the employer and the tipped employee whereby any part of the tip received becomes the

WHD will not enforce the Department’s regulations on the retention of employees’ tips with respect to any employee who is paid a cash wage of not less than the full Fair Labor Standards Act (FLSA) minimum wage ($7.25) and for whom their employer does not take an FLSA section 3(m) tip credit.

1

Fall 2019 | At Your Service

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property of the employer. For example, even where a tipped employee receives at least $7.25 per hour in wages directly from the employer, the employee may not be required to turn over his or her tips to the employer.

Tip Pooling: As noted above, the requirement that an employee must retain all tips does not preclude a valid tip pooling or sharing arrangement among employees who customarily and regularly receive tips. The FLSA does not impose a maximum contribution amount or percentage on valid mandatory tip pools. The employer, however, must notify tipped employees of any required tip pool contribution amount, may only take a tip credit for the amount of tips each tipped employee ultimately receives, and may not retain any of the employees’ tips for any other purpose.

Dual Jobs: When an employee is employed by one employer in both a tipped and a non-tipped occupation, such as an employee employed both as a maintenance person and a waitperson, the tip credit is available only for the hours spent by the employee in the tipped occupation. The FLSA permits an employer to take the tip credit for some time that the tipped employee spends in duties related to the tipped occupation, even though such duties are not by themselves directed toward producing tips. For example, a waitperson who spends some time cleaning and setting tables, making coffee, and occasionally washing dishes or glasses is considered to be engaged in a tipped occupation even though these duties are not tip producing. However, where a tipped employee spends a substantial amount of time (in excess of 20 percent in the workweek) performing related duties, no tip credit may be taken for the time spent in such duties.

Service Charges: A compulsory charge for service, for example, 15 percent of the bill, is not a tip. Such charges are part of the employer’s gross receipts.

Sums distributed to employees from service charges cannot be counted as tips received, but may be used to satisfy the employer’s minimum wage and

overtime obligations under the FLSA. If an employee receives tips in addition to the compulsory service charge, those tips may be considered in determining whether the employee is a tipped employee and in the application of the tip credit.

Credit Cards: Where tips are charged on a credit card and the employer must pay the credit card company a percentage on each sale, the employer may pay the employee the tip, less that percentage.

For example, where a credit card company charges an employer 3 percent on all sales charged to its credit service, the employer may pay the tipped employee 97 percent of the tips without violating the FLSA. However, this charge on the tip may not reduce the employee’s wage below the required minimum wage. The amount due the employee must be paid no later than the regular pay day and may not be held while the employer is awaiting reimbursement from the credit card company.

Youth Minimum Wage: The 1996 Amendments to the FLSA allow employers to pay a youth minimum wage of not less than $4.25 per hour to employees who are under 20 years of age during the first 90 consecutive calendar days after initial employment by their employer. The law contains certain protections for employees that prohibit employers from displacing any employee in order to hire someone at the youth minimum wage.

Typical Problems

Minimum Wage Problems: • Where an employee does not receive sufficient tips to make up the difference between the direct (or cash) wage payment (which must be at least $2.13 per hour) and the minimum wage, the employer must make up the difference.

• Where an employee receives tips only and is paid no cash wage, the full minimum wage is owed.

• Where deductions for walk-outs, breakage, or cash register shortages reduce the employee’s wages below the minimum wage, such deductions

are illegal. When an employer claims an FLSA 3(m) tip credit, the tipped employee is considered to have been paid only the minimum wage for all non-overtime hours worked in a tipped occupation and the employer may not take deductions for walkouts, cash register shortages, breakage, cost of uniforms, etc., because any such deduction would reduce the tipped employee’s wages below the minimum wage.

•W here a tipped employee is required to contribute to a tip pool that includes employees who do not customarily and regularly receive tips, the employee is owed the full $7.25 minimum wage and reimbursement of the amount of tips that were improperly utilized by the employer.

Overtime Problems: •W here the employer takes the tip credit, overtime is calculated on the full minimum wage, not the lower direct (or cash) wage payment. The employer may not take a larger FLSA 3(m) tip credit for an overtime hour than for a straight time hour. Under certain circumstances, an employer may be able to claim an additional overtime tip credit against its overtime obligations.

•W here overtime is not paid based on the regular rate including all service charges, commissions, bonuses, and other remuneration.

Where to Obtain Additional Information

For additional information, visit our Wage and Hour Division Website: http://www.wagehour.dol.gov and/or call our toll-free information and helpline, available 8 a.m. to 5 p.m. in your time zone, 1-866-4USWAGE (1-866-4879243).

This publication is for general information and is not to be considered in the same light as official statements of position contained in the regulations.  U.S. Department of Labor Frances Perkins Building 200 Constitution Avenue, NW Washington, DC 20210 1-866-4-USWAGE TTY: 1-866-487-9243 Contact Us

WHD will not enforce the Department’s regulations on the retention of employees’ tips with respect to any employee who is paid a cash wage of not less than the full Fair Labor Standards Act (FLSA) minimum wage ($7.25) and for whom their employer does not take an FLSA section 3(m) tip credit.

1

14 At Your Service | Fall 2019

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Fall 2019 | At Your Service

15

Photo credit: Eamon Queeney Photography NCRLA Chef Showdown Images, Cover

F O U R T H A N N UA L N C R L A C H E F S H OW D OW N

SIZZLES IN DURHAM North Carolina’s restaurant industry leaders packed Angus Barn’s Bay 7 in Durham on Monday, September 30 for the fourth annual NCRLA Chef Showdown. From the world-class food and cocktail tastings to the edge-of-theseat awards ceremony, the finale delivered plenty of excitement.

Steven Goff of AUX Bar in Asheville won the coveted NCRLA Chef of the Year.

Jamie Turner of Earl’s Grocery and Soul Food Sessions in Charlotte earned NCRLA Pastry Chef of the Year.

Jonny Burritt, representing Apothecary Beverage Company in Asheville, took home NCRLA Mixologist of the Year.

Twenty chefs across North Carolina participated in the final running for the savory and sweet titles. They were judged by a panel of industry experts based on the presentation and taste of the dish as well as the best use and number of local North Carolina ingredients on each plate. Attendees also voted for their favorite dishes and drinks to determine the People’s

Choice award winners for Savory, Pastry, and Specialty Cocktail & Distillery.

New Preliminary and Regional Rounds For the first time ever, NCRLA introduced five statewide preliminary rounds ahead of two regional rounds in Raleigh and Charlotte. A total of 43 savory and pastry chefs collectively competed in a preliminary round in Morehead City, Asheville, Charlotte, Greensboro, or Chapel Hill, with the hopes of moving on to the regionals.

SEE THE HIGHLIGHTS VIDEO This year, we partnered with NCRLA Chef Showdown sponsor Got to Be NC Agriculture to produce an exciting highlight reel for NCRLA members. You can watch the behind-the-scenes footage along with other recent hospitality videos we’ve produced at YouTube.com/NCRLAvids.

16 At Your Service | Fall 2019

2019 NCRLA Chef Showdown competitors with NCRLA President and CEO Lynn Minges, and event co-organizer Heidi Billotto.

Ryan Stipp, Omni Grove Park Inn, Asheville.

2019 NCRLA Chef Showdown Winners Chef of the Year: Steven Goff, AUX Bar, Asheville Pastry Chef of the Year: Jamie Turner, Earl’s Grocery and Soul Food Sessions, Charlotte Mixologist of the Year: Jonny Burritt, representing Apothecary Beverage Company, Asheville Distillery of the Year: Apothecary Beverage Company, Asheville People’s Choice Savory: Cory Haigler, The Westin Charlotte, Charlotte People’s Choice Pastry: Tie Whittaker, Buttermilk Boutique, Raleigh People’s Choice Specialty Cocktail & Distillery: Jimmy Huyhn, representing Copper Barrel Distillery, Wilkesboro

Richard Miller and sous chef, Steven Gallione, Butcher and Bull, Winston-Salem.

Somen noodles, melon, miso, dashi, ume, cucumber, pickled ginger, capers, ricotta, yuzu from Thomas Cuomo, Papa Shogun.

L to R: Lynn Minges, Jonny Burritt, The Antidote, Steven Goff, Heidi Billotto, Debbie Word, Apothecary Beverage Company, Jamie Turner, Earl’s Grocery and Soul Food Sessions, Vinay Patel, SREE Hotels, NCRLA Board Chairman.

Fall 2019 | At Your Service

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Chef Finalists Thomas Card, Counting House at the 21c Hotel, Durham Nicholas Chavez, Sedgefield Country Club, Greensboro Thomas Cuomo, Papa Shogun, Raleigh Amanda Ezzell, Ezzell’s Catering, Warsaw Steven Goff, AUX Bar, Asheville Richard Gras, Omni Grove Park Inn, Asheville Cory Haigler, The Westin Charlotte, Charlotte Matthew Hannon, Ashten’s, Southern Pines Richard Miller, Butcher and Bull, WinstonSalem

Mixologists & Distilleries

Jonny Burritt, representing Apothecary Beverage Company, Asheville Hannah Forde-Smith, representing Mother Earth Spirits, Kinston Nicole Gubitosi, representing Lassiter Distilling Company, Knightdale Shannon Healy, representing Durham Distillery, Durham Jimmy Huyhn, representing Copper Barrel Distillery, Wilkesboro Amanda Phillips, representing TOPO Organic Spirits, Chapel Hill

Culinary Ambassador Team The North Carolina Department of Agriculture Culinary named its Culinary Ambassador Team, compiling an elite team of chefs who will be the culinary voice of the NCDA. Goff, Richard Gras, Haigler, Turner, Whittaker, and Mary Jayne Wilson will advocate the use of North Carolina food and beverage products in restaurants and retail outlets across the state.

Adam Reed, Santé, Matthews Matthew Shepard, The McNinch House, Charlotte Brandon Sheppard, Urban Street Eats, Cedar Point Kyle Teears, Whiskey Kitchen, Raleigh Paul Verica, The Stanley, Charlotte Jake Vollmar, The Village at River Landing, Wallace Jonny Burritt presenting to the judges.

Thank You to Our Judges

Chef Dean Neff, Love, Lydia Bakery and Café, Wilmington Chef Mara Norris, Salud Cooking School at Whole Foods, Charlotte Chef Matthew Krenz, 2018 NCRLA Chef of the Year, Charlotte Pastry Chef Miranda Brown, The Asbury and 2018 NCRLA Pastry Chef of the Year, Charlotte Chef John Bobby, soon-to-open Bobby’s BakeShop, Winston-Salem Pastry Chef Lucia Bobby, soon-to-open Bobby’s BakeShop, WinstonSalem Chef Teddy Diggs, Coronato Pizza, Carrboro Chef Mark Allison, Cabarrus County Health Department Chef Andrew Wright, The Inn at Little Washington, Washington, VA Chef Cary Snow, North Carolina Central University, Durham Chef Richard Kugelmann, CPCC, Charlotte Chef Bud Taylor, Topsail Island

Regional Judges

Pastry Chef Finalists Gerald Hawkins, Gaston Country Club, Gastonia Ryan Stipp, Omni Grove Park Inn, Asheville Jamie Turner, Earl’s Grocery and Soul Food Sessions, Charlotte Mary Jane Wilson, Amelie’s French Bakery, Charlotte Tie Whitaker, Buttermilk Boutique, Clayton; Buttermilk Boutique, Raleigh

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Chef Catherine Rabb, Instructor Johnson & Wales University, Charlotte and Co-Owner of Fenwicks Restaurant, Charlotte Chef Geoff Blount, Baking and Pastry Arts Chair, International Culinary Institute of Myrtle Beach at Horry-Georgetown Technical College Tim Parrish, Domestic Marketing Manager, NC Department of Agriculture & Consumer Services

Chef David Moore, Director of Operations for Cribb’s Restaurant Group and Owner of Phosphor Hospitality Consulting

Mixologist Judges

Joe Nicol, 2018 Mixologist of the Year, Asheville Caroline Delaney, Muddy River Distillery, Belmont Sarah Malik, Johnson and Wales University, Charlotte

Thank You to Our Sponsors We want to say thank you to all of our NCRLA Chef Showdown sponsors! Special thanks to presenting sponsor, Got to Be NC Agriculture!

EMPLOYERS® is the Provider of Choice for Workers’ Compensation for the North Carolina Restaurant & Lodging Association We are excited to announce that EMPLOYERS is the workers’ compensation insurance provider of choice for the North Carolina Restaurant & Lodging Association (NCRLA). As one of our appointed agents, you have the opportunity to provide EMPLOYERS workers’ compensation insurance and services to North Carolina Restaurant & Lodging Association members.* We specialize in meeting the needs of small businesses and have a strong presence in Kentucky, where restaurants are one of our largest customers.

Program Benefits • Flexible and affordable payment plans • Low minimum premiums Minimum Eligibility Requirements • Business must be a new or existing member of the North Carolina Restaurant & Lodging Association • Business classifications must be within the EMPLOYERS/NCRLA program criteria (see Qualifying Classifications)

Qualifying Classifications • Restaurants including Quick Food Service (QFS) • Hotels/Motels – all employees • Clubs – country or golf – all employees • Bars & Taverns • Stores – groceries & provisions • Bakeries • Warehouse – general merchandising – Not Otherwise Classified (NOC) • Please note this is not a full list of eligible classes, please contact your TM for additional eligible classes of business.

If your clients are already North Carolina Restaurant & Lodging Association members, log in to EACCESS® at employers.com/eaccess to get a quote quickly and easily. If your clients are not yet North Carolina Restaurant & Lodging Association members, or for more information on the NCRLA, visit their website at ncrla.org.

If you have any questions, please contact your Territory Manager. *Subject to EMPLOYERS underwriting guidelines. NCRLA membership does not guarantee insurance coverage.

Copyright © 2019 EMPLOYERS. All rights reserved. EMPLOYERS® and America’s small business insurance specialist® are registered trademarks of Employers Insurance Company of Nevada. In North Carolina, insurance is offered through Employers Compensation Insurance Company, Employers Preferred Insurance Company, and Employers Assurance Company. EIG Insurance Services is an affiliated agency and adjuster.

CM_0756IF_NC

Rev 09/2019

Fall Legislative Update without any regulation from cities.

The NC General Assembly’s After numerous attempts and highlegislative session has lasted level negotiations, NCRLA and coalition much longer than normal. partners were able to defeat these efforts, not only multiple times in committee, but As of press time, the lengthy also in the full Republican caucus. We session continues well past expect that this issue will reemerge in the the customary summer short session. adjournment with no clear Obtained Line Item Funding for end in sight. While the ProStart partisan bickering has reached In 2018, NCRLA secured a one-time $200,000 state appropriation in matching a fever pitch and the budget funds for NCHEF to support the ProStart stalemate drags on, NCRLA workforce development program. In this continues to work tirelessly on year’s budget, NCRLA was able to lobby behalf of our state’s restaurant and secure a dedicated line item for a direct grant of $200,000 in 2019 and and lodging businesses. With another $200,000 in 2020 for ProStart. support from our members This dedicated budget line item makes it easier for NCRLA to lobby and secure and key legislators, North funding in future years for this program.

Carolina’s hospitality industry Note: At press time, the legislature has has come away with several not been able to override Governor significant wins this year.

Cooper’s veto of the budget which

nights per month. A special permitting process has been established to authorize these events. NCRLA continues to push for more flexibility in the number of events allowed in a venue per month.

Passed Landmark ABC Reform

Passed AHP Bill

contains this funding.

Building on the success of the “Brunch Bill,” NCRLA led the effort to pass sweeping ABC reforms. The new law contains more than 20 provisions. Key items for restaurants and hotels include a mandate that ABC boards accept electronic payment and allow for delivery of orders to mixed beverage customers.

Another major reform removes the case requirement for special orders of liquor, allowing for individual bottle orders. In addition to these incremental changes, NCRLA continues to advocate for transformational reform of the ABC system. Learn more at freethespiritsnc.com.

Stopped Moratorium of Local Authority to Regulate Airbnb

The legislative leadership in the House made multiple attempts to pass bills that would have stripped municipalities of their authority to regulate short-term rentals. This would have allowed shortterm rentals to multiply exponentially across every North Carolina market 20 At Your Service | Fall 2019

Passed the 2017 Food Code

For years, North Carolina has lagged behind other states in implementing the new FDA Food Code. This year, NCRLA was able to pass legislation which would authorize the Department of Health and Human Services to adopt all or part of the new 2017 Food Code, a major upgrade from the previous 2009 version. North Carolina is one of the first states to adopt the latest food code which will alleviate many regulatory burdens on operators.

The new code contains a provision to allow restaurants and retailers to maintain an emergency operation plan on file and remain open under that plan in case of a water leak or a natural disaster. NCRLA is now working with the department on the regulatory process of adopting the new code for implementation.

The NC legislature passed a bill that would allow associations to offer health insurance to their members. This highly negotiated bill would enable associations to take advantage of new regulations allowing for association health plans.

NCRLA continues to work with the National Restaurant Association and the NC Department of Insurance to authorize our plan for sale in North Carolina.

Passed Casino Night Bill

After years of lobbying, the state law was changed to allow casino night fundraisers. Previously, casino nights were not allowed if alcohol was being served. However, these events were still widely held across the state with varying enforcement. With the passage of the Casino Night Bill, any nonprofit, association, or employer with more than 25 employees may hold a legal casino night. A venue may hold up to two casino

Secured Accommodation Facilitator Language to Ensure Accurate Tax Collection

This year’s state budget included a tax package with a provision that would further ensure short-term rentals pay sales and occupancy taxes. This provision states that third-party online accommodation facilitators are legally responsible for collecting and remitting applicable state and local taxes. NCRLA strongly advocated for this language to make certain that companies like Airbnb are accurately remitting their sales and occupancy taxes in the state.

Stopped Burdensome Franchise Reporting

A legislative provision which would have required franchisors to release sales data for all of their franchisees was turned into a legislative study. The NC Department of Revenue has stated that there are widespread discrepancies in sales being reported by franchisees.

NCRLA has strongly advocated against this unnecessary provision and the burden it would place on businesses across the state. NCRLA is also concerned about the joint employer implications of this provision. The legislature will study this issue during the interim and decide further action for the short session.

Defeated Meals Taxes

Five bills authorizing new taxes on prepared food and beverages were introduced in the General Assembly. They included taxes for Henderson, Scotland Neck, Brunswick County, Cumberland County, and the Rockingham Speedway.

NCRLA fought hard against these bills, keeping them from moving beyond their chamber of origin. These bills will still be

viable during the short session. NCRLA will continue to monitor and advocate against their advancement through the legislative process.

overwhelmingly would like to return the authority to the local boards. NCRLA along with the NC Travel & Tourism Coalition continues to fight for the importance of these firm school start and end dates due to their impact on tourism across the state.

Enabled More Flexibility for Restaurants Serving Oysters

Under a new law, restaurants can now use oyster shells as serving dishes as long as a number of safety precautions are followed. This legislation gives restaurants and hotels more options in serving oysters to their customers. ď Ž

Defeated Legislative Changes to School Calendar

During the current session, more than 50 bills were filed to give authority to local school boards to set their calendars.

Only one of these bills passed the House and moved to the Senate. Support for the current school calendar law remains strong in the Senate. However, the House

Âť Help protect our industry by investing in our PAC and Advocacy Fund. Learn more at NCRLA.org.

Stay Informed: Text NCRLA to 52886 to get updates on bills.

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NCRLA VIDEO UPDATES:

Your Inside Look at North Carolina’s Hospitality Industry

We’re excited to offer you a detailed look inside recent legislative wins and hospitality events in North Carolina. Visit Youtube.com/NCRLAvids to see our most recent videos:

NCRLA’S RECENT LEGISLATIVE WINS

HIGHLIGHTS FROM THE 2019 NCRLA CHEF SHOWDOWN!

NCRLA’S PUSH TO MODERNIZE THE ABC SYSTEM

WATCH AT YOUTUBE.COM/NCRLAVIDS

NCHEF Welcomes New Director Kara Hamilton

When I first saw the job posting, I felt instantly connected to the position since most of my career has been related to the hospitality industry.”

— Kara Hamilton

We are pleased to announce the hiring of Kara Hamilton as the new director of education for the North Carolina Hospitality in Education Foundation (NCHEF), NCRLA’s philanthropic arm focused on enhancing the hospitality industry’s service to the public. Hamilton joined NCHEF this summer and hit the ground running to lead the foundation’s work to attract, develop, and retain a career-oriented professional workforce for the hospitality industry. Her background in culinary student affairs, restaurant operations, and association management combined to make her the ideal candidate to lead the foundation.

“When I first saw the job posting, I felt instantly connected to the position since most of my career has been related to the hospitality industry,” said Hamilton.

“From restaurant and hotel operations to education to nonprofit management, this new role allows me to bring all my experience together for something I believe in very deeply.”

Hamilton works with educators at more than 60 ProStart schools around the state, and she’s actively looking to add more campuses to the program. She coordinates training and credentialing

opportunities not only for the educators, but also for the thousands of students enrolled in the coursework. Both teachers and students are eligible for grants and scholarships to further their education in the culinary arts.

“I have a passion for motivating young, aspiring industry professionals to succeed and give back to this amazing hospitality industry I’m so blessed to be part of,” said Hamilton.

Hamilton is also focused on preparing for the NC ProStart Invitational, a competition where students put their abilities to the test both for culinary skills as well as restaurant management skills.

“I’ve been a part of ProStart competitions as a judge, and it is really my honor to step up and play a bigger role in putting on this incredible event,” said Hamilton. “I love seeing the students in the spotlight — the competitions are when their passion really shows.”

NCHEF works to fulfill its mission through education, community engagement, and promotion of career opportunities. To learn more and get involved as a donor or mentor, contact Kara Hamilton at khamilton@ncrla.org or 919-277-8582.  Fall 2019 | At Your Service

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Regional Roundup Hospitality news and updates from NCRLA local chapters

Photo credit: Outer Banks Visitors Bureau, outerbanks.org

OBRA Raises $50K for Hurricane Dorian Victims in NC Several members of the Outer Banks Restaurant Association (OBRA) participated in Dine Out for Disaster Relief on Sept. 17. Restaurants donated 50 percent of their food sales to the Outer Banks Community Foundation to help their neighbors in Hatteras and Ocracoke.

“When disaster or hardship strikes our neighbors, it’s natural for us in the restaurant community to want to provide, and comfort with what we do best — food,” said OBRA President and owner of Coastal Provisions Oyster Bar & Wine Bar Café Dan Lewis. “But it was apparent very shortly after Dorian struck, via releases from the Emergency Management teams, that the best way to help was not in goods, but with monetary donations to the [Outer Banks] Community Foundation Disaster Relief fund.”

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NCRLA Members Meet with Congressman McHenry NCRLA, in concert with McKibbon Hospitality leaders, hosted a Heart of the House Tour with Congressman Patrick McHenry at the AC Hotel by Marriott Asheville Downtown on August 8. During the tour, Congressman McHenry heard personal stories from employees in each department. They shared how their work in the industry and with McKibbon Hospitality has provided opportunities for themselves and their families. The team also spoke about their ongoing community service work — including volunteer efforts that were recently recognized by Marriott International with its 2019 Alice S. Marriott Award for Community Service. The tour ended with conversation on a variety of issues, including short-term rentals, tourism’s positive economic contribution to the community, and the industry’s efforts against human trafficking.

NCRLA Supports Panthers Expansion, Opposes Hospitality Tax Increases As speculation has intensified around how much money Carolina Panthers owner David Tepper will request from the City of Charlotte to make stadium improvements and help bring a Major League Soccer team to Charlotte, NCRLA has encouraged City Council to first prioritize how current hospitality taxes are spent prior to considering any tax increases. NCRLA President & CEO Lynn Minges told the Charlotte Business Journal, “We would oppose any effort to increase the meals tax or occupancy tax until there is better prioritization of how existing sources of revenue (are spent).” The association supports keeping the Carolina Panthers in Charlotte and has developed good relationships with the organization’s leaders to help find solutions that meet their needs.

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NCRLA Fights Asheville Hotel Moratorium NCRLA Area Director John Beatty spoke against a hotel moratorium during a packed Asheville City Council meeting held on September 25 at the US Cellular Center. NCRLA supports local planning and zoning authority and commended City Council for taking a long-term view to land use as it relates to ensuring a wellplanned and livable community. Because all hotel development proposals must already receive Council approval, we do not believe a moratorium was necessary. We are also concerned that Council is focusing solely on hotel development rather than the issue of overall land-use planning and development in the community. NCRLA urged Council to consider a holistic look at land-use planning, including an analysis of transportation alternatives for residents, visitors, and commuters. Ultimately, the moratorium was unanimously approved by Council. NCRLA will continue engaging in the process around this issue.

Industry Representation Grows on Charlotte Regional Visitors Authority Board NCRLA successfully advocated for the recent appointments of association members Boris Bunich (Beacon IMG) and Vinay Patel (SREE Hotels) to the Charlotte Regional Visitors Authority (CRVA) board.

Bunich, appointed by Mayor Vi Lyles in late June, fills the seat required to be held by a representative of limited service hotels. Patel was appointed by City Council on September 23 to complete the term of an at-large seat vacancy created by a resignation.

With Patel’s appointment, restaurant and hotel owners/operators now occupy four seats on the 13-member CRVA board. Most local tourism boards are legislatively required to have at least one-third of the board members be affiliated with businesses that collect and remit the taxes that fund the tourism organization. NCRLA has encouraged the Mayor and City Council to increase hotel and restaurant representation to meet that minimum by using at-large seats to help Council be confident that budget and capital funding requests from the CRVA have been properly reviewed and vetted and have the industry’s support.

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Uptown ‘Que & Brew Brings Together NCRLA Members and Policy Makers Over 100 NCRLA members and policy makers gathered at Bank of America Stadium on September 19 for the Uptown ‘Que & Brew. State House and Senate members, Charlotte City Councilors, and Mecklenburg County Commissioners were in attendance.

NCRLA members were able to meet elected officials and inform them about the policy issues impacting their businesses.

Special thanks to the Carolina Panthers for hosting the event, and to Delaware North, Gnam Gnam Gelato, Harper’s Restaurant, Midwood Smokehouse, Noble Smoke, and Sonny’s BBQ for their donation of barbecue and beer!

Significant savings on services your business uses every day.

FOOD SAFETY & ALCOHOL SERVER TRAINING Nationally recognized and accredited foodservice sanitation, alcohol server, and allergen training for managers and employees.

20% discount on all ServSafe products.

Call 919-844-0098 or visit NCRLA.org/servsafe-certification-courses.

STR Exclusive discounts on various customizable regional reports and industry profiles, including the STR Report.

Call 615-824-8664 or visit STR.com.

COMPLIMENTARY NATIONAL RESTAURANT ASSOCIATION MEMBERSHIP Receive benefits offered through the National Restaurant Association, including industry trends, services, and more. Call 800-424-5156 or visit Restaurant.org/Membership/Tools-Solutions.

WORKFORCE DEVELOPMENT/TRAINING Workforce development and training solutions to help meet your needs.

Mentorships and job placements are available. Call 919-844-0098 or visit NCRLA.org/foundation/prostart.

BUSINESS DISCOUNTS WITH AHLA NCRLA members who elect to join American Hotel and Lodging Association receive exclusive discounts on staffing solutions through Hcareers, STR reports, music licensing, and more. Call 202-289-3100 or visit AHLA.com to access research, statistics, and cost-saving solutions.

WEBSITE ACCESSIBILITY SOLUTIONS Save up to 30% on web accessibility tools and monthly hosting plans to make your website ADA (American Disabilities Act) compliant.

VisitDigiProMedia.com/NatRest for details or email sales@digipromedia.com.

CREDIT & DEBIT CARD PROCESSING/ PAYROLL SERVICES Benefit from payment processing solutions, loyalty programs, fair pricing, and more. Plus, enjoy superior service that’s available 24/7 with the most reliable data security solution in the country.

Call 888-963-3600 or visit HeartlandPaymentSystems.com.

HEALTH INSURANCE OPTIONS Get easy access to healthcare coverage and other valuable resources and tools. Receive an exclusive 5% discount on group health plans. Call 301-865-7058 or visit UHCTogether.com/forms/NCRLA/form41146.gsp.

CLASS ACTION SETTLEMENT OPPORTUNITIES Class Action Capital specializes in the early identification of class action settlement opportunities for restaurant and hotels. Learn more at 914-200-0020 or ClassActionCapital.com/ncrla.

LIQUOR LIABILITY INSURANCE Restaurants, bars, and taverns, receive 20% off your liquor liability insurance with Hospitality Insurance Group (HIG). Keep your local insurance agent or use one of theirs. Visit HMIC.com and click on the contact tab, or call 508-366-1140.

STAFFING SOLUTIONS Receive a 20% discount on the AHLA Career Center, powered by Hcareers, the nation’s leading hospitality job board. Visit AHLA.com and click “Career Development.”

LOCAL HOTEL WAGE AND BENEFITS DATA A dynamic, regularly updated wage and benefits survey tool that helps hotel managers better understand how their hotel compares to others in their area. Call 866-845-8600 or visit LobbyLights.com.

STREAMLINED ALCOHOL PAYMENTS Simplify alcohol purchase payments, ensure compliance, and track purchase data securely with Fintech. 50% off setup fees and ongoing preferred pricing. Visit go.fintech.com/NorthCarolinaRLA.

MUSIC LICENSING Broadcast Music, Inc. is the bridge between songwriters and the businesses and organizations that want to play their music publicly. Save up to 20% on annual fees. Call 888-689-5264 or visit BMI.com.

222 NORTH PERSON ST, SUITE 210 | RALEIGH, NC 27601 | 919.844.0098 | NCRLA.ORG

Member Moments A Look at North Carolina’s Hospitality Industry Helping Others Golden Corral Donates More than $2M to Support Children of Veterans Salsarita’s Fresh Mexican Grill Raises Nearly $22K for No Kid Hungry Campaign

Salsarita’s Fresh Mexican Grill joined thousands of restaurants nationwide to support Share Our Strength’s No Kid Hungry campaign by raising funds in their restaurants. Share Our Strength’s No Kid Hungry campaign seeks to end childhood hunger in America by connecting children with the healthy food they need daily. For the entire month of September, many Salsarita’s guests donated $2.00 each in the restaurant, totaling $21,774. Just $1 connects a kid in need with 10 meals. Salsarita’s donations will help provide more than 217,740 meals for children in need.

Guests who donated received a $2.00-off reward on their Salsarita’s App for a future visit.

“We’re so thrilled to have played a role in contributing to No Kid Hungry,” said Salsarita’s Fresh Mexican Grill CEO Phil Friedman. “This will help ensure that every child in America has access to the nutritious food they need, every day.”

Sweet Dreams, Full Plates Helps Support MANNA FoodBank in Asheville

It’s been a record third year for the Sweet Dreams, Full Plates campaign in Asheville. Sweet Dreams, Full Plates is a collaboration by Ashevillearea hotels to raise money for MANNA FoodBank — the regional food bank that serves the 16 western-most counties of North Carolina. The project takes place throughout the month of September, coinciding with national Hunger Action Month. This year, Asheville-area hotels helped raise more than $59,000 dollars to support MANNA FoodBank’s mission. This year alone that will help provide for more than 260,000 meals. To date, this campaign has provided more than 500,000 meals-worth of food for more than 100,000 people facing hunger in western North Carolina.

Golden Corral raised more than $2 million this year to help support Camp Corral, a nonprofit corporation that provides free, one-of-a-kind summer camp experiences for children of wounded, injured, ill, or fallen service members. Donations for Camp Corral were collected from Golden Corral restaurants and their guests across the country, as well as through a partnership with DAV (Disabled American Veterans). This year the campaign raised $2,001,357 to support Camp Corral, which is now in its ninth year. This past summer, Camp Corral held 21 camp weeks across 17 states, hosting 3,281 children.

These camps provide kids, ages 8 to 15, a unique, weeklong experience where they are free to escape the challenges they face as military children.

“We profoundly appreciate our military for the sacrifices they make to guarantee our personal freedoms. We are grateful and indebted to military families for the role they play,” said Golden Corral President and CEO Lance Trenary.

“Through the tremendous generosity of our guests and restaurant teams and our partnership with DAV, we were again able to exceed our annual fundraising goal in support of Camp Corral.”

Share Your Moments We want to share your stories of helping others as well as your successes! Please send the details of your team doing good in the community or any recent awards and recognition that you or your company has received to Margo Metzger at mmetzger@ncrla.org. We’ll do our best to include them in an upcoming “Member Moments.”

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Introducing the NCRLA Buyer’s Guide

À La Carte

A sampler of hospitality news stories

The exclusive NCRLA Buyer’s Guide, a resource of relevant products and services for restaurant professionals, is now available at NCRLA.org. NCRLA partnered with Strategic Value Media to produce the Guide.

The 2019 version features updated and expanded company and product listings, in addition to other valuable information relating to the restaurant industry. The Guide provides NCRLA members and other industry professionals an efficient way to browse for goods and services. It also offers restaurant suppliers and companies exceptional visibility by showcasing their products and services to a targeted, industry-specific buyer group.

“This comprehensive Guide offers access to a vast network of industry suppliers,” said Lynn Minges, President & CEO of NCRLA. “We are very pleased with the work SVM has done with this Guide, which we anticipate will now greatly assist industry professionals in making educated purchasing decisions throughout the year. The response to this Guide by the industry has been outstanding.”

North Carolina Helps National Restaurant Association Raise $875k North Carolina was proud to host the 23rd annual Richard E. Marriott Golf Invitational, which was held at Pinehurst Resort on October 7 – 9. This always-popular fundraising event drew restaurant industry leaders from across the US and raised over $875,000 for the National Restaurant Association Restaurant Advocacy Fund.

In addition to supporting the industry’s advocacy work, attendees enjoyed three days of world-class golf and networking with leaders from the restaurant and hospitality industry.

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AHLA-Sponsored Report Shows That Hotels Support More Than 1 in 25 American Jobs A new study sponsored by AHLA finds that hotels support more than 1 in 25 American jobs — 8.3 million in total — and contribute nearly $660 billion annually to US GDP. According to the report, hotel industry sales have increased 43.5 percent since 2010, with 1.3 billion guests staying in American hotels last year. The increase in guests has bolstered the entire hospitality industry. Hotel employment in the US has reached a new high with 2.3 million hotel jobs directly on hotel properties. It’s an increase of more than 160,000 hotel jobs in the last four years. The total number of US jobs supported by the hotel industry has increased by 1.1 million since 2015.

The report also showed that hotels support $395 billion in salaries, wages, and other compensation, and generate $186 billion that goes back to communities through local, state, and federal taxes.

Hotels support more than

1 IN 25 American jobs — 8.3 million in total — and contribute nearly

$660 BILLION annually to US GDP.

NCRLA Participates in ShortTerm Rentals Panel in DC Hoteliers from across North Carolina gathered in Washington, DC on September 10 to meet with their congressional representatives during the 2019 Legislative Action Summit (LAS), which was hosted by the American Hotel & Lodging Association (AHLA) and Asian American Hotel Owners Association (AAHOA). NCRLA President & CEO Lynn Minges took part in a panel discussion on the issue of short-term rentals. With the rapid growth of shortterm rentals in North Carolina, NCRLA has been fighting for the rights of local municipalities to regulate Airbnb and others in the same manner that they regulate hotels.

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