At Your Service, Spring/Summer 2020

AT YOUR

Official Magazine of North Carolina Restaurant & Lodging Association

SERVICE Count On Me NC

Safely reopening our restaurants and hotels

NC Restaurant Workers Relief Fund Inside the effort to help hospitality workers

+

PLUS Hospitality Hygiene and Cleaning Protocols

The Coronavirus Issue Spring 2020 Issue, Vol. 9, Issue 2 NCRLA.org

8 10 out of

employees say

health insurance is a “must-have.”

Want to help stop the cycle of employee turnover? Help attract and retain employees by offering health benefits that help meet their needs, with exclusive NCRLA member solutions from UnitedHealthcare.

Visit https://lp.uhc.com/ncrla or contact Moriah Murphy at moriah.murphy@optum.com to learn more.

Source: 2019 study, MetLife.

Some restrictions and exclusions may apply.

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. 20-19979c-NC 2/20 ©2020 United HealthCare Services, Inc. 20-54483

Contents 12

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NCRLA EXECUTIVE BOARD OF DIRECTORS STEVE THANHAUSER, CHAIR Angus Barn, Ltd.

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PATRICK AIELLO Ecolab JIM BELEY The Umstead Hotel & Spa TOM PASHLEY Pinehurst Resort ANDY CLARK US Foods DAN FREELAND Concord Hospitality Enterprises PHIL FRIEDMAN Salsarita’s Fresh Cantina

Features

TIM GOSS Firehouse Subs

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NCRLA Launches Count On Me NC

Raising $1 Million+ for Hospitality Workers

Spring Legislative Update

Stay Connected with Customers Online

DORIS HUEBNER F & D Huebner, LLC

Latest news from the North Carolina General Assembly

Utilizing your website in the age of social distancing

BURNEY JENNINGS Biscuitville Fresh Southern

Inside the initiative to restart North Carolina’s hospitality industry

How the NC Restaurant Workers Relief Fund is helping workers

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Celebrating Our Hospitality Leaders

Furloughs Vs. Layoffs

Hospitality Hygiene and Cleaning Protocols

Maximize Your Marketing Assets

Behind the scenes at the 2020 Stars of the Industry gala

What every hospitality business should know

How to protect your staff, guests, and reputation

Tips for repurposing your marketing resources

JOEL GRIFFIN Griffin Stafford Hospitality, LLC

RUSS JONES Davidson & Jones SCOTT MAITLAND Top of the Hill Restaurant, Brewery & Distillery AMBER MOSHAKOS LM Restaurants AKSHAT PATEL, EX-OFFICIO Comfort Inn – Choice Hotels NISHITH “NISH” PATEL Beacon IMG, Inc. SHAUNAK PATEL Parks Hospitality Group

In Every Issue 6

Signs of Hope Letter from NCRLA Chair Steve Thanhauser and President & CEO Lynn Minges

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

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Benefits of Membership How NCRLA gives your business a competitive advantage 4

At Your Service | Spring 2020

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Member Moments Recognizing leaders from across North Carolina’s hospitality industry

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A la Carte A sampler of hospitality-related news stories

VINAY PATEL SREE Hotels, LLC GONZA SALAMANCA Gonza Tacos Y Tequila TOM SASSER Burke Hospitality BILLY SEWELL Platinum Corral, LLC JASON SMITH 18 Restaurant Group CHARLES THOMPSON The Inn on Biltmore Estate LANCE TRENARY Golden Corral Corporation

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

TITANIUM

GOLD

PLATINUM

SILVER

View our Corporate Sponsorship opportunities at NCRLA.org

Spring 2020 | At Your Service

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Signs of Hope As we navigate this unprecedented and uncertain time, we are beginning to see encouraging signs for North Carolina’s hospitality industry. NCRLA has been working non-stop to push lawmakers at the state and federal levels to expedite and increase support for North Carolina’s restaurants and hotels that have been devastated by the COVID-19 pandemic. We have made significant progress and will continue to fight for greater assistance.

We have also been working closely with health officials and Gov. Roy Cooper’s office on plans to reopen the state. NCRLA is continually pressing Gov. Cooper and his team to prioritize the needs of restaurants and hotels. Our goal is to put North Carolina’s hospitality industry back to work as soon as possible.

As part of that effort, NCRLA is proud to launch Count On Me NC. This publicprivate partnership was created to support hospitality businesses during the phased reopening. Count On Me NC provides guidance and resources to help restaurants and hotels safely return to business. By taking part in this public health initiative, you can assure your NCRLA has been working customers that you and your team are non-stop to push lawmakers doing everything possible to protect their at the state and federal levels health and safety. You can learn more about Count On Me NC on page 9 of to expedite and increase this issue. support for North Carolina’s We are happy to share that the NC Restaurant Workers Relief Fund has restaurants and hotels that now raised more than $1 million for our have been devastated by the state’s restaurant and hotel workers. This COVID-19 pandemic. would not have been possible without the generous support of our corporate sponsors and everyone who contributed to the effort. Since launching the relief fund in March, we have received 15,000 applications from hospitality workers. To meet this immense need, the NC Restaurant Workers Relief Fund needs additional donations.

Our work is nowhere near finished. NCRLA will continue to fight for your business and we’ll develop new resources for restaurants and hotels, which you can find online at NCRLA.Help. Bookmark this site and text COVID-19 to 52886 to receive the latest NCRLA updates. And never forget that we are always here to support you and your business.

At Your Service Volume 9, Issue 1 An official publication of the NC Restaurant & Lodging Association © 2020 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 Database Manager & Membership Coordinator NATALIE COX 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 Communications MARGO METZGER at mmetzger@ NCRLA.org.

Published by Farlow+Co, LLC

Lynn Minges NCRLA President & CEO

Steve Thanhauser NCRLA Board Chair

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

At Your Service | Spring 2020

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.

2020 PAC CONTRIBUTORS Gold

Platinum Lance Trenary, Durham Van Eure and Steve Thanhauser, Raleigh Amber Moshakos, Raleigh Billy Sewell, Jacksonville

Bob Luddy, Raleigh Suzanne Landis, Southport Platinum Corral Employees, Raleigh Silver

Burney Jennings, Greensboro | Maurice Jennings, Greensboro | Joy Moshakos, Cary | Mindy Wharton, Cary Rachelle Wolford, Raleigh | Scott Brewton, Pinehurst | Cam McRae, Kinston | Nishith Patel, Matthews Brad Hurley, Morrisville | Tad Dolbier, Boone | Tim Goss, Charlotte | Phil Friedman, Charlotte | Gonza Salamanca, Raleigh

Bronze

Contributor

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

Scott Maitland, Chapel Hill | Jim Beley, Raleigh | Jeremy Miller, Kitty Hawk Matthew Walker, Arlington | Adrianne Shelley, Clayton Jason Smith, Raleigh | Joseph Jacobs, Raleigh

2020 Advocacy Fund Contributors ($100+) Tim Goss, Firehouse Subs | Kevin Drum, Drum & Quill | Billy Sewell, Platinum Corral | AAHOA Josh Cooke, Raise-the-Grade | The Umstead Hotel & Spa | Doris Huebner | Phil Friedman Gonzas Tacos & Tequila | Biltmore Farms | Hilton Corporate | Marriott Corporate | Phil Friedman, Salsaritas Jeremy Miller | Burney Jennings, Biscuitville Fresh Southern | Scott Brewton | Stephanie Poley | Amber Moshakos Sterling Webster, Hilton/Ramada OBX

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.

Spring 2020 | At Your Service

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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 Alarmquest, Winston-Salem Americo Inc., West Memphis, AR BluSky Restoration Contractors, LLC, Raleigh Brunswick Bowling Products, LLC, Muskegon, MI Coalition NC, Raleigh General Mills, Minneapolis, MN Innovative Food Safety Solutions, Maryville, TN Jackson Lewis P.C., Raleigh Relay, Raleigh Southern Distilling Company, Statesville Toast, Inc., Boston, MA Lodging Jalaram Hotel, Matthews Switzerland Inn and Chalet Restaurant, Little Switzerland Divine Hospitality, Henderson • Baymont Inn, Henderson Dream Hospitality, Henderson • Sleep Inn Henderson I-85, Henderson

The Inn on Pamlico Sound, Buxton Santee Management, Santee, SC • Wingate by Wyndham Greensboro • Wingate by Wyndham Charlotte Airport I-77 Tyvola Switzerland Inn and Chalet Restaurant, Little Switzerland Restaurants 13 Bones, Mount Airy ABIDE Enterprises, LLC Culver’s, Mooresville Blowfish Bar & Grill, Raleigh Boro Restaurant and Low Country Kitchen, Swansboro Brookland Eats, Roxboro Chip’s Bunker, Charlotte Dining Innovations, LLC, Asheville Down Dog, Raleigh Fahrenheit, Charlotte Jule’s Salty Grub & Island Pub, Bald Head Island Life’s Food, Mooresville

Metro Diner, Fayetteville Ocean Isle Fish Company, Ocean Isle O’Mahoney LLC, Southern Pines • The Bell Tree Tavern, Southern Pines One Raleigh Hospitality, Raleigh • Johnson St. Yacht Club, Raleigh Parkside Restaurant, Raleigh Pisgah Marketing Associates dba Pisgah Fish Camp, Pisgah Forest Price’s Catering Solutions, Hickory Rankin Vault, Asheville Sam Jones BBQ, Wintersville Sup Dogs, Greenville Tailgators Bar and Billiards, Clemmons The Root Cellar Cafe and Catering, Chapel Hill Wing & Fish Company, Shallotte Zambrero, Raleigh

Congratulations to our founder, Maurice Jennings, for receiving the Lifetime Achievement Award from the North Carolina Restaurant and Lodging Association. We couldn’t be prouder!

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At Your Service | Spring 2020

Count On Me NC Helps You Safely Reopen NCRLA is proud to announce the launch of Count On Me NC — a public-private partnership led by officials and industry leaders across North Carolina who have joined forces to create an important public health initiative. Centered around an evidence-based training program, Count On Me NC provides specific guidance to restaurants, hotels, attractions, and businesses on best practices for the phased reopening of North Carolina following the COVID-19 stay-at-home order. Count On Me NC also empowers your customers to do their part in keeping everyone safe and healthy.

Your business can earn the Count On Me NC endorsement by taking a voluntary, no-cost, 30-minute online training course. When your customers see this endorsement, they can be certain that you are taking all necessary steps to protect your employees, customers, and community. Participating businesses will receive a marketing toolkit and be listed on the CountOnMeNC.org website.

OUR PROMISE TO CUSTOMERS • We will continue to be a leader in safe sanitation practices with all team members certified in safe food handling and a certified manager on every shift.

• All staff will pass a health check or complete a health survey prior to each shift.

• All indoor and outdoor seating options will comply with the appropriate social distancing guidelines.

• Hand sanitizer or hand washing stations will be available upon entry and exit.

• We will clean and sanitize common areas regularly.

• All tables and chairs will be cleaned and sanitized after every use.

• Place settings, utensils, menus, and condiments will either be single-use or will be cleaned and sanitized after every use.

• We will post the Count On Me NC badge at our entrances so everyone understands the steps we must all take to keep our communities safe.

CUSTOMER PROMISE TO US • If you have been exposed to COVID-19 recently or have symptoms of COVID-19 (including a fever, cough, or shortness of breath), please help us keep everyone safe by using our contactless delivery options.

• If you have underlying heath conditions or are otherwise concerned about contracting COVID-19, please feel free to use our contactless delivery options.

• If you have any questions about the NC Restaurant Promise, please ask for a manager who will be happy to assist you.

Please Note: Count On Me NC participants will continue to comply with all federal, state, and local guidance as the reopening process continues.

Working together, we can make the hospitality industry as vibrant as it was prior to the impact of COVID-19. Learn more about Count On Me NC and take the pledge at CountOnMeNC.org.

Spring 2020 | At Your Service

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NCRLA Raises More Than $1M for Hospitality Workers In an effort to slow the spread of COVID-19, North Carolina restaurants and bars were ordered to close diningarea service to the public on March 17.

The following week, NCRLA launched a relief fund to provide cash for restaurant, bar, and hotel workers affected by the coronavirus pandemic. We are pleased to share that the NC Restaurant Workers Relief Fund has now raised more than $1 million for our state’s hospitality workers.

Thank You to All Who Have Donated!

We want to thank everyone — private individuals, groups, small businesses, companies, and organizations — who

have stepped up to support this grassroots effort. From the smallest offerings to the largest contributions, every single donation given to the NC Restaurant Workers Relief Fund is making a difference in the lives of those who have worked so hard to serve North Carolina’s communities.

The NC Restaurant Workers Relief Fund is operated through the NCRLA Foundation, the association’s longstanding nonprofit arm that has provided financial assistance to hospitality employees and students for more than a decade. The goal is to provide $500 to qualified applicants who have found

themselves without work.

To date, the relief fund has received 15,000 applications. We are continuing to issue funds in the amount of $500 per approved applicant.

Help Is Still Needed Hospitality workers still need your help.

Thousands of North Carolinians from the restaurant and hotel industries remain without jobs or a source of income. In order to ensure that all qualified applicants receive assistance, the NC Restaurant Workers Relief Fund is continuing to request donations.

Join the Effort. Donate Today at NCRestaurantRelief.com 10 At Your Service | Spring 2020

Special Thanks to Our Corporate Sponsors!

Spring 2020 | At Your Service

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Spring Legislative Update Governor Cooper Signs COVID-19 Relief

The NC House and Senate returned to Raleigh and presented a number of bills to address COVID-19 relief. After voting on a negotiated omnibus bill that was split into two bills (one policy and one appropriations), the General Assembly sent both relief bills to Gov. Roy Cooper. The bills allocate $1.6 billion in funds — only a portion of the federal funds assigned to North Carolina. Governor Cooper signed the two COVID-19 relief bills into law on May 4.

Lawmakers Push to Reopen NC Bars

The General Assembly voted to allow North Carolina bars to reopen outdoors, overriding Gov. Cooper’s executive order.

House Bill 536 would allow bars to serve patrons in outdoor spaces, permanent or temporary, at 50 percent capacity of their indoor area. Bars would still be required to follow social distancing guidelines from the CDC and the NC DHHS. The bill would also allow restaurants to set up temporary outdoor spaces to serve customers which could bring their capacity up to 100 percent. The bill heads to Gov. Cooper, who is not expected to sign it.

NCRLA Team Ready for Next Session

After a two-week recess, the North Carolina House and Senate reconvened on May 18 for another session to address additional COVID-19 relief needs. Constituents can return to the Legislative Building now that it will reopen to the public. It remains unclear how long this session will last. The NCRLA team will continue working around the clock to ensure that all legislators are well aware of the urgent needs of restaurants and hotels across the state. We remain ready to fight for the hospitality industry.

NC Small Biz Loan Program Receives $125 Million

Since the start of the COVID-19 crisis, NCRLA has been advocating for the state to offer a low-interest loan program. The House proposal appropriated $75 million and the Senate proposal appropriated $125 million in funding for this program.

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NCRLA pushed for the $125 million or more because these funds are likely to be depleted very quickly. NCRLA hosted an exclusive webinar for our members that featured Rural Center President Patrick Woodie, who provided insights and tips on preparing and submitting applications.

Senate Stops Cocktails To-Go

NCRLA led the charge to allow mixed beverage permittees to offer sealed cocktails for to-go and delivery orders when accompanied with a food order. Our legislative champions felt they had a chance to pass this legislation and introduced the provision in the House. NCRLA defeated two attempts to remove the amendment and the provision passed the House. An amendment was made on the floor to add the provision to the Senate relief package, but was later withdrawn. The NCRLA team along with thousands of restaurateurs and consumers across North Carolina pressed Senators to support cocktails to-go. When the House and Senate came together to negotiate their final relief bill, the Senate opposed putting the legislation in the final COVID-19 relief bill. Rep. Chuck McGrady, the provision’s champion in the House, has stated that he will continue to push for the provision. NCRLA will also continue to push Senators to support the legislation.

A special thank you to Speaker Tim Moore, Representatives McGrady, Jamie Boles, and John Bell for supporting this life-line.

NCRLA Scores ABC Victory

The NC ABC Commission stated that ABC permit holders can include additional outdoor seating as part of their licensed premises during Phase 2 of Gov. Cooper’s E.O. 141 to maximize social distancing. This temporary premises extension for onpremises consumption is allowable so long as the establishment has the permission of the property owner. It does not require an application. Local government approval and law enforcement notification are required.

With help from our members, the NCRLA team has pushed hard for this regulatory flexibility since the beginning of the pandemic. Thank you to Gov. Cooper and to ABC Chairman Zander Guy for working with us to make this change.

VisitNC Receives $5 Million for Tourism Promotion

NCRLA appreciates the support of Senate and House leaders who included $5 million for VisitNC to initiate a marketing campaign educating and encouraging visitors to travel in North Carolina when it is deemed safe. Several key lawmakers supported this effort, including Senators Rick Gunn, Chuck Edwards, and Ralph Hise, along with Rep. Chuck McGrady and Speaker Tim Moore. NCRLA members Vinay Patel, Scott Maitland, Kelly Miller along with NCRLA President & CEO Lynn Minges served on the Senate’s Tourism Recovery Task Force and actively advocated for the additional spending to encourage in-state and drivemarket travel during COVID-19. We are hopeful that the legislature will consider increasing this funding.

Provision Gives Restaurants and Hotels Liability Protections A provision in the COVID-19 legislation gives immunity from civil liability to businesses deemed essential during the shutdown. Both restaurants and hotels are deemed essential. The immunity extends to claims from any customer or employee for any injuries or death alleged to have been caused as a result of the customer or employee contracting COVID-19 while doing business with, or while employed by, the essential business. This protection is crucial for public-facing businesses to be able to reopen and feel comfortable that they are not risking being sued. NCRLA fought for this provision since the start of this crisis as a protection for our industry.

Tourism Leaders Weigh in on School Calendar

Due to schools being closed for months, there was an enormous push in the COVID-19 session for modifications to the school calendar to allow for those dates to be made up over the summer. The tourism industry worked with House and Senate leadership and agreed to a compromise for the 2020 – 2021 school year that did not change regular school calendar law.

This year only, schools will begin one week earlier on August 17, but will end on their normal date.

54%

of adults order directly from a website or mobile app because of the customer experience it provides.

Shift Your Sales Strategy to Online Social distancing has increased the adoption of online shopping and preordering meals as people spend more time at home. Having an ecommerce presence has never been more important to reduce the distance between you and customers. Yet, many small businesses are still not using the internet to conduct business. In fact, 36 percent of US small businesses don’t have a company website, according to Small Business Trends. Now is the time to get online, or to refresh your ecommerce presence if you already have one.

Remind customers they can still place orders — even from a distance.

A website is a must-have for any business right now. Consumers spending more time at home still need to shop and eat. And you need to be able to accept payments for purchases online.

Break down physical walls.

Whether connecting via a mobilefriendly website or a mobile-ordering

app, consumers are increasingly engaging with businesses from their sofa. A website makes your business accessible from anywhere in the world by potential customers that have an internet connection.

Create another marketing channel.

A website is an online billboard. It gives you another chance to introduce people to your offerings and another way to find you. Existing customers can refer you to their friends and relatives using only your web address.

Interact with customers in the way that they choose.

According to the National Restaurant Association, 54 percent of adults order directly from a website or mobile app because of the customer experience it provides. Joan can pre-order meals from her favorite restaurant on her mobile device and simply pull up to the curbside parking spot to pick up. Zack will pick up his meal in-store, but pre-ordering helps

him bypass the line. Ted can order food delivered to the comfort of his home and avoid crowds altogether.

Stay in contact with customers.

A website provides two-way communication with potential customers.

If you have just added delivery as a service, be sure to talk about it. Encourage your customers to leave feedback on your products and service. Your customers may be in self-quarantine, but that doesn’t mean you can’t stay connected and continue providing excellent service.

An online presence can keep your business going when people are practicing social distancing and government leaders are enacting stayin-place orders. When fears pass, your website will continue to be a valuable asset that can change and improve your business in the future.

NCRLA is proud to partner with Heartland. Learn more at NCRLA.org/ Heartland.

Spring 2020 | At Your Service

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NC Hospitality Leaders Unite at Stars of the Industry The world has changed since we celebrated North Carolina’s hospitality leaders at the 2020 NCRLA Stars of the Industry Awards Gala on February 3. In light of recent events, we considered not including the Stars of the Industry story in order to focus on the COVID-19 response. But if ever there was a time to recognize the hard-working individuals who shape our industry, it’s now. So please join us in celebrating the incredible 2020 Stars winners who, along with every NCRLA member, will play a key role in kickstarting North Carolina’s hospitality industry once the current crisis passes.

This year’s NCRLA Stars of the Industry Awards Gala was one of the most exciting ever. More than 350 hospitality leaders gathered on February 3 at the Raleigh Marriott City Center to celebrate the individuals who have strengthened and advanced North Carolina’s restaurant and 14 At Your Service | Spring 2020

lodging industries. The award winners were each selected based on their exemplary service, leadership, innovation, and dedication to the hospitality industry.

“We are proud and honored to recognize this year’s NCRLA Stars of the Industry award winners,” said NCRLA

President & CEO Lynn Minges. “They have each demonstrated what it means to be a true hospitality leader. Their hard work and commitment exemplify the spirit of North Carolina’s hospitality industry, which ranks among the best in the nation.”

PERSEVERING OVER TRAGEDY

More than four years after a motorcycle crash derailed his cooking career and nearly killed him, Michael Thor received the NCRLA Restaurateur of the Year award.

“Michael stood out largely because of the situation around the accident and his determination to get better,” said NCRLA President & CEO Lynn Minges. “It really speaks to what’s so unique about Michael and Jeff and the restaurant. They embody that sense of teamwork that makes restaurants run. They have commitment and drive to see their vision come to life. They turned a 100-year-old car repair shop into what we see today, despite every obstacle and a pretty tragic accident, they stood there and remained committed.”

Thor and his Whiskey Kitchen co-owner Jeff Mickel were both named 2020 Restaurateurs of the Year. It was truly a special moment for everyone who attended the awards ceremony.

“I prefer the comradery. That’s my favorite aspect of it — the comradery and the pace,” said Thor. “When you and your team get absolutely hammered by tickets coming in, it’s the most fun in the entire world as long as it goes right.”

Jeffrey Bryant received the Restaurant Employee of the Year award. Bryant, who works at Golden Corral in Winston-Salem, underwent the removal of a significant brain tumor a few years ago. His road to recovery included having to relearn basic functions such as talking and eating.

“It is truly an honor to have been recognized for this prestigious award,” Bryant said. “I love coming to work every day knowing I am making a difference in serving my community.”

2020 Stars of the Industry Award Winners GRIFF AND JUNE GLOVER AWARD: Jim Beley, The Umstead Hotel & Spa KEN CONRAD AWARD FOR SERVICE TO THE COMMUNITY: Jim Noble, Noble Food & Pursuits LODGING EMPLOYEE OF THE YEAR: Kevin Cottet, Beacon IMG — Staybridge Suites, Wilmington LODGING MANAGER OF THE YEAR: Melissa Bach, Raleigh Marriott City Center LODGING OPERATOR OF THE YEAR: Robert Dedman Jr., Pinehurst Resort RESTAURANT EMPLOYEE OF THE YEAR: Jeffrey Bryant, Golden Corral RESTAURANT MANAGER OF THE YEAR: Roger Carter, Winston’s Grille RESTAURATEURS OF THE YEAR: Michael Thor and Jeff Mickel, Whiskey Kitchen HOSPITALITY SUPPLIER OF THE YEAR: Stephanie Gaston Poley, Cranfill, Sumner & Hartzog LLP HOSPITALITY CHAMPION OF THE YEAR: State Senator Jerry W. Tillman HOSPITALITY CHAMPION OF THE YEAR: House Representative Becky Carney LIFETIME ACHIEVEMENT AWARD: Maurice Jennings, Biscuitville and Sam Saleh, Neomonde

We also recognized the top winners of NCRLA’s 2019 Chef Showdown: NCRLA CHEF OF THE YEAR:

STARS ON VIDEO!

NCRLA created a special behind-the-scenes video to give members an inside look at the 2020 Stars of the Industry Awards Gala. We spoke with several of this year’s award winners, including Jeffrey Bryant, Jim Beley, Sam Saleh, and Michael Thor, to get their thoughts on what it means to be part of such an incredible industry. You can find the full video at YouTube.com/NCRLAvids.

Steven Goff, AUX Bar NCRLA PASTRY CHEF OF THE YEAR: Jamie Turner, The Asbury and Soul Food Sessions NCRLA DISTILLERY & MIXOLOGIST OF THE YEAR: Jonny Burritt and Apothecary Beverage Company, makers of Chemist Spirits Spring 2020 | At Your Service

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Furlough VS. Layoff: Deciding Between the Two

By Benton Toups The unfortunate reality of these very strange times in which we find ourselves is that many businesses have a need to downsize. A common dilemma these businesses face is choosing between furloughs and layoffs. Here are some points of consideration to aid employers in choosing the path that is right for them.

What’s the Difference?

The terms “layoff” and “furlough” are not statutorily defined terms and thus have no legal significance other than their practical effect. Generally speaking, layoff refers to a group termination of a number of employees, with no specific expectation that the employees will be rehired. Furlough, on the other hand, generally refers to temporarily suspending a group of employees 16 At Your Service | Spring 2020

without pay, with the intention of eventually bringing all or most back to work when conditions improve.

Effect on Morale

A business that is downsizing should carefully examine its intent with respect to the affected employees.

Is this a temporary measure, or does the organization expect to ramp back up once conditions improve? If the reduction is likely to be permanent, then a layoff seems more fitting. If, however, the intent is to bring the affected employees back, or even if it is undecided, then characterizing the reduction as a furlough can have advantages, such as: • While there is nothing preventing furloughed employees from seeking employment elsewhere, practically

speaking, employees who consider themselves furloughed are probably less likely to look for replacement employment. This is a significant advantage for the organization if it seeks to bring the affected employees back.

•A furlough may have less negative effect on employee morale for remaining employees.

Note that a business can style the reduction a furlough even if it is unsure about whether the affected employees will be returned to work. It is perfectly permissible to let the downsized employees know that the business hopes to bring them back and will contact them with an update at some definite point in the future (30/60/90 days).

Employee Rights to Collect Unemployment

Whether the reduction is termed a layoff or a furlough, there should be no difference in the affected employees’ rights to collect unemployment. On March 17, 2020, Governor Cooper issued Executive Order 118, providing that individuals whose hours are reduced (even if not officially terminated) during this crisis are entitled to collect unemployment benefits. The Executive Order also suspended the requirement that employees must be actively looking for another job in order to seek unemployment. Also, the federal CARES Act, signed into law on March 27, 2020, provides for a $600/week unemployment premium to be paid on top of the existing state maximum of $350/week. The practical effect is that, at least for a period of time, employees who were making less than approximately $50,000/year may actually see a pay raise if they are laid off or furloughed and receive unemployment.

Employee Benefits

In the event of a layoff, businesses will normally discontinue benefits just as with any other termination, and employees may elect to continue coverage under COBRA. In a furlough, however, that does not necessarily have to be the case, as oftentimes (but not always) businesses will

continue benefits for furloughed employees for at least some period of time over the course of the furlough. Benefits continuation has obvious benefits for the downsized employees, but it also benefits the employer who ultimately hopes to have the furloughed employees return to work. Practically speaking the more connection the business maintains with the employees, the more likely they are to be available when the business is ready to scale up its workforce.

Effect on Employee Headcount

In many different contexts, the number of employees a business has will impact whether that business is subject to certain laws. For instance: • Most anti-discrimination laws apply only to businesses with 15 or more employees.

• Most provisions of the FMLA apply to businesses with 50 or more employees. Also, businesses with less than 50 employees may seek exemption from the paid leave requirements of the Families First Coronavirus Response Act (“FFCRA”).

• Businesses with 500 or more employees are exempt from the paid leave requirements of the FFCRA and are ineligible for many of the small business loan opportunities created by the Cares Act, such as the very popular Payroll Protection Program loans.

Each of these statutes has different criteria on how employees are counted, but in some contexts, furloughed employees may be counted, while laid-off employees may not. Before making the decision on which to incorporate, businesses should be mindful that fluctuations in employee count very well may affect their rights and obligations under various statutes.

Criteria for Selecting Employees

Whether incorporating a layoff or furlough, businesses will need to establish legitimate, nondiscriminatory criteria for determining which employees are selected.

Businesses can also seek volunteers (more likely for a furlough than a layoff). Again, under the new federal unemployment benefits, employees making less than around $50,000 may actually see a pay raise while furloughed.

Summary

As with most situations, there is no one-size-fits-all solution to downsizing. The reality is that it is a painful process for everyone involved.

Perhaps more so than ever, however, the government has provided both employers and employees with tools for surviving what we all hope is a temporary state of affairs.

Benton Toups is a partner in the Wilmington office of Cranfill Sumner & Hartzog. Benton is a seasoned attorney whose practice focuses on Employment Law, Business Litigation, and ERISA Litigation. CSHLaw.com Spring 2020 | At Your Service

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Clean Business, Healthy Future Hospitality hygiene and cleaning protocols can protect your staff, guests, and business reputation

By Ruth Petran, PhD, CFS, Senior Corporate Scientist, Food Safety and Public Health, Ecolab North Carolinians are a resilient bunch, and our resourceful hospitality professionals are adept at bouncing back from hardship. Part of the recovery will involve following recommended hygiene and sanitation practices. By following recommended cleaning protocols, you can protect the health of staff, guests — and your business reputation. As business eventually ramps up, make certain that you and your staff understand and follow standard infection prevention techniques.

• Make tissues and hand sanitizer stations convenient and complimentary. Consider supplying disposable wipes for easier, more frequent cleaning.

• Stock disinfectant products that meet EPA criteria and have an emerging viral claim.

• Closely monitor employee health and encourage ill employees to stay home.

• Be vigilant in following local public health recommendations related to local infection activity.

Make High-Touch Surfaces a High Priority

Employee Guidelines

• Reinforce hand hygiene and cough etiquette throughout your operation.

The CDC continues to recommend frequent handwashing with soap and water or use of an alcohol-based sanitizer containing 60% or more alcohol if soap and water are not available.

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Now is also the time to reinforce training and compliance to make sure surfaces and high-touch areas are being properly cleaned. Hot spots typically include: • Lobbies and public areas • Guest rooms • Laundry areas • Elevators, stairways, escalators, and doors We know that dirt and potential pathogens linger wherever fingers go. Pay extra attention to handles, dispensers, faucets, and other common touch points.

Remind staff of the three basic steps to cleaning non-food contact surfaces 1) remove visible, organic material 2) use a detergent, followed by rinsing, and 3) use a properly registered disinfectant.

If you’re not confident that employees understand each step — including which products are effective, correct dilution rates, applications, and contact time — they probably don’t. That means you’re not only wasting money, but you won’t get effective cleaning and sanitation results. Consider an online or on-site training session.

Food Contact Areas in Dining and Food Prep Areas

Currently, there is no evidence that COVID-19 is transmitted to humans through food, so standard food safety practices must continue to be followed.

If you have a kitchen, ensure food contact surfaces are cleaned and sanitized. Staff should also understand when to use high-heat settings or chlorine sanitizing and how to determine proper alkalinity.

Linen Handling

When handling linens, hotel staff should be sure to bag the linen when cleaning the room and keep it isolated until it’s loaded in the laundry machine. After washing and drying, they should fold linen and store in a clean, dry area, minimizing handling. Staff should not handle clean linen immediately after handling soiled linen.

As your business regroups and recovers, rededicate yourself to maintaining clean, safe, and healthy operations. Since some experts say it’s just a matter of time before we see a new virus threat, consider it part of your business continuity plan.

Learn more at Ecolab.com.

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How to Get More from Your Restaurant’s Marketing Assets This Spring By: Jen Caro, Largemouth Communications With warm weather and patio doors opening up, many think of spring as a time to take on deep cleaning and bring new energy into a space. For restaurateurs, this can also apply to marketing resources. However, there’s no need to Marie Kondo everything you have and expunge completely. Rather, it’s a great time to take stock of what marketing assets you currently use and what other resources you already have in your pocket.

Whether you have a gallery of professional images from your opening, an array of written materials from expert discussions, or hours of video b-roll from a passionate intern, there’s very likely a way to rejuvenate your relevant multimedia pieces to share your story with potential customers in a new, engaging way.

stories for your social media followers to see what you’ve been up to.

Don’t limit yourself to just photos on your camera roll. People are likely already posting photos of your food and their experience at your restaurant. Just be sure to always have the attribution easy to find so you can give credit! Look for opportunities to repurpose these images by reposting on social media or even including on your website, upcoming flyer, or menu.

Next, consider what leveraging these images already on file can do to freshen up your materials. Swap out promotional images and jazz up flyers for an event or post on social media for #TacoTuesday with a mouthwatering glamour shot or meme. If you want to stretch your capabilities, try creating a short video slideshow paired with music to really wow on social media or your website.

2. Videos

1. Photos and Images

Start by organizing the images into categories, such as food, ambiance, events, and staff. This will help you find what you need much faster down the road. You can also follow this same process to organize your past Instagram Stories into Highlights, framing relevant 20 At Your Service | Spring 2020

Think digital. Social media posts with videos tend to see more engagement across all platforms.

The good news is, with tools like Boomerang on Instagram available, you don’t need to be a professional videographer to create an engaging story. A 30-second clip celebrating the restaurant’s five-year anniversary will solicit comments and congratulations on social media, while uploading to the website’s home page can reinforce your industry clout to each person discovering your restaurant.

For a fun, digestible format, consider developing an animated GIF for your social media pages, too. They have a higher entertainment value because of the engaging and visually appealing material.

3. Written Materials

Change up the format and the message to hit your target customers. You can use takeaways from a blog post and turn it into an infographic with engaging imagery or create aesthetically appealing pull quotes for the website or social media channels. Similarly, if you switch up the voice and perspective of the written material, you can reach new audience segments. For example, if your chef wrote a contributed article on best practices for catering to 200+ attendees for a corporate meeting publication, it may be possible to place a similar article in the wedding space about reception menu considerations for 200+ guests.

If your general manager frequently speaks at professional events on behalf of the eatery, try turning the outlined talk track into a blog post or recurring social media hashtag series, such as #ChefTalks. If you plan ahead, you can even film the discussion for a shareable video or capture the audio to expand it into a webinar with commentary from several of your industry peers or knowledgeable staff.

The benefits of repurposing meaningful content are endless — not only are they cost effective, they are time efficient and drive a greater output than creating new materials from scratch every time. Better yet, each of these forms are advantageous across your public relations, web, social media, and advertising efforts. So before you do a deep scrub of all your resources, make sure you don’t forget the polish.

For more information on how you can leverage your marketing content or source new opportunities in the media to reach your goals, visit LargemouthPR. com or contact us at info@ largemouthpr.com or (919) 459-6450.

Member Moments Proudly Recognizing North Carolina’s Hospitality Leaders So many North Carolina hospitality leaders have stepped up to help their communities, employees, and first responders during this unprecedented COVID-19 crisis. We thank each and every one of you, and we’re proud to share just a few of the stories here.

Chai Pani Holds Auction to Benefit Employees Chai Pani Restaurant Group held an online relief auction to benefit its employees who are facing hardships due to the COVID-19 restaurant closures. Participants bid on everything from specialty handmade items and limited release merchandise to a private cocktail class with mixologist extraordinaire Brandon Grogan.

All funds raised went to employees.

NC Hospitality Leaders Win State Awards from NRAEF Congratulations to Boondocks Brewing Tap Room & Restaurant, Burke Hospitality, and Golden Corral Corporation for winning the NRAEF's Restaurant Industry Awards for North Carolina! The Restaurant Industry Awards Gala was held on March 4 in Washington, DC.

Triad Chefs Feed Health Care Workers

Chef John Bobby of Bobby Boy Bakery in Winston-Salem joined a group of Triad chefs to cook for local nurses who are caring for COVID-19 patients in Greensboro.

The group initially provided 106 servings of salmon chowder and curried lentil soup to the nursing staff at the former Women’s Hospital. Bobby donated artisanal wheat bread for the effort, which will be ongoing.

Golden Corral Provides Student Meals in Onslow County

During the COVID-19 school closures, Golden Corral has been providing thousands of meals to Onslow County students in need. Golden Corral partnered with Onslow County Schools to ensure children can get breakfast and lunch while the schools remain closed.

Three NCRLA Members Named James Beard Finalists Congratulations to three NCRLA members who were named finalists for the 2020 James Beard Awards! Ashleigh Shanti of Benne on Eagle in Asheville was named a finalist for Rising Star Chef of the Year. Katie Button of Cúrate in Asheville and Cheetie Kumar of Garland in Raleigh were named finalists for Best Chef: Southeast. The Restaurant and Chef Award winners are slated to be announced on Friday, September 25.

Spring 2020 | At Your Service

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The Cantina at Historic Biltmore Village to Provide Food to Employees The Cantina at Historic Biltmore Village shut its doors on March 17 due to the spread of COVID-19. However, the owners made a commitment to provide free food for their staff of 150. They began handing out that food on April 1 and plan to support employees and their families for at least 18 months.

Asheville Strong Cookbook to Benefit NC Restaurant Workers Relief Fund

Triangle Restaurants Provide Meals to Those in Need

Triangle-area restaurants, including Driftwood Kitchen and Bar in North Raleigh, are teaming up with the Inter-Faith Food Shuttle to provide food to those in need during the COVID-19 pandemic. The Inter-Faith Food Shuttle offers ready-to-eat frozen meals to families in high-need communities.

“Feed the Soul” Supports Healthcare Workers and Local Restaurants

Asheville Strong is publishing a digital cookbook to raise funds for the NC Restaurant Workers Relief Fund. The cookbook features over 35 recipes from the city’s independent restaurants, including Buxton Hall, The Market Place, Cúrate, Chai Pani, and The Corner Kitchen.

Hospital workers treating COVID-19 patients across North Carolina are receiving deliveries of nutritious meals thanks to a program called “Feed the Soul.” Fahrenheit Charlotte is one of many restaurants taking part in the effort. The meal deliveries are made possible by contributions to an emergency response fund created by the North Carolina Healthcare Foundation.

Chefs Collaborate to Help Coronavirus First Responders in Charlotte

Chef Nicolas Daniels of Capital Grille in Charlotte joined chef Mike Bowling and Vic Werany to create “Essential Kitchen.” The three partners have made hundreds of meals for people on the front lines of the pandemic, including first responders and grocery store employees.

Chef Wes Stepp Helps Cook Meals for OBX Kids, Hospital Workers Wes Stepp, owner of Red Sky Café and NC Coast Bar and Grill in Duck, along with his staff cooked meals for approximately 300 Dare County school children in need. They also provided meals for the entire staff at OBX Hospital along with the school teachers of Dare County.

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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À La Carte

A sampler of hospitality news stories Visit NC and NCRLA Launch Cook It Forward NCRLA partnered with Visit NC to launch Cook It Forward, an innovative campaign that promotes North Carolina’s worldclass restaurants and rallies support for our restaurant workers. With help from several award-winning chefs, Cook It Forward drives Instagram users to VisitNC.com/ CookItForwardNC. There they can learn more about our state’s culinary offerings as well as donate to the NC Restaurant Workers Relief Fund. The campaign is scheduled to run through June 3.

NCRLA Attends Restaurant Conference in DC The National Restaurant Association held their annual Public Affairs Conference, the industry’s most important grassroots lobbying event, in Washington, DC during the first week of March. Several NCRLA members attended, including Burney Jennings, Van Eure, Lance Trenary, Chris Loflin, Chappell Phillips, Tim Goss, and Susannah Sellers-Ryan. NCRLA President & CEO Lynn Minges and NCRLA Director of Government Affairs Isabel Villa-Garcia also participated in the conference.

AHLA Launches Safe Stay The American Hotel & Lodging Association recently launched Safe Stay, an initiative focused on enhancing hotel cleaning practices, social interactions, and workplace protocols, while promoting transparency throughout the guest journey. Safe Stay seeks to change hotel industry norms, behaviors, and standards to ensure both hotel guests and employees are confident in the cleanliness and safety of hotels once travel resumes. This initiative represents a new level of focus and transparency for an industry already built on cleanliness. Hotels have always had rigorous standards for cleaning and safety. Safe Stay enhances these standards to boost consumer confidence and does so in accordance with guidance issued by public health authorities.

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SHAKE UP

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