At Your Service, Winter 2020

AT YOUR

Official Magazine of North Carolina Restaurant & Lodging Association

SERVICE Manteo to Murphy Highlights

+

PLUS 10 Tips for Avoiding ABC Violations

Annual PAC fundraiser sets stage for success

Hospitality News from Your Community

The Hottest Dishes of 2020

Winter 2020 Issue, Vol. 9, Issue 1 NCRLA.org

Your culinary forecast for the coming year

The hospitality industry has a turnover rate of nearly

75

%

Take advantage of exclusive NCRLA member solutions from UnitedHealthcare to offer your employees health benefits worth sticking around for.

Visit uhctogether.com/ncrla or contact Moriah Murphy at moriah.murphy@optum.com to learn more.

Source: National Restaurant Association, May 9, 2019.

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. 19-19885c-NC 9/19 Š2019 United HealthCare Services, Inc. 19-13483

Contents

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

19

JIM BELEY The Umstead Hotel & Spa SCOTT BREWTON Pinehurst Resort

10

ANDY CLARK US Foods

15

DAN FREELAND Concord Hospitality Enterprises PHIL FRIEDMAN Salsarita’s Fresh Cantina

Features

TIM GOSS Firehouse Subs

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13

15

19

JOEL GRIFFIN Griffin Stafford Hospitality, LLC

Tactics for Complying with North Carolina’s ABC Laws

Behind the Scenes at Manteo to Murphy

Hottest Dishes to Serve in 2020

Winter Legislative Update

DORIS HUEBNER F & D Huebner, LLC

NCRLA’s largest PAC fundraiser packs the house

More than 600 chefs weigh in on the hottest culinary trends

The latest news from the North Carolina General Assembly

BURNEY JENNINGS Biscuitville Fresh Southern

Tips and advice from ABC law expert Hardy Lewis

SCOTT MAITLAND Top of the Hill Restaurant, Brewery & Distillery

In Every Issue 5

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

6

A Clear Vision for 2020 Letter from NCRLA Chair Steve Thanhauser and President & CEO Lynn Minges

8

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

AMBER MOSHAKOS LM Restaurants AKSHAT PATEL, EX-OFFICIO Comfort Inn – Choice Hotels

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Benefits of Membership How NCRLA gives your business a competitive advantage

28

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

NCHEF Quick Bites The latest happenings at the NC Hospitality Education Foundation Regional Roundup News and updates from NCRLA local chapters

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At Your Service | Winter 2020

NISHITH “NISH” PATEL Beacon IMG, Inc. SHAUNAK PATEL Parks Hospitality Group VINAY PATEL SREE Hotels, LLC GONZA SALAMANCA Gonza Tacos Y Tequila TOM SASSER Burke Hospitality BILLY SEWELL Platinum Corral, LLC

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24

RUSS JONES Davidson & Jones

On the Cover: Eamon Queeney, QueeneyPhoto.com

JASON SMITH 18 Restaurant Group CHARLES THOMPSON The Inn on Biltmore Estate LANCE TRENARY Golden Corral Corporation

2020 EVENTS Network with hospitality industry leaders at one of NCRLA’s upcoming events.

Learn more at NCRLA.org

February 10 Pitt Independent Eateries Chapter Meeting Basil’s Restaurant Greenville, NC

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

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

April 13 Pitt Independent Eateries Chapter Meeting Basil’s Restaurant Greenville, NC

March 3 Outer Banks Chapter Meeting Rotating Location Check obxrestaurantassociation.org March 3 – 5 NRA Public Affairs Conference Washington, DC March 9 Pitt Independent Eateries Chapter Meeting Basil’s Restaurant Greenville, NC March 9 Charlotte Chapter Meeting Fahrenheit Charlotte, NC March 9 Raise the Roof NCRLA PAC Fundraiser Fahrenheit Charlotte, NC March 19 Asheville Chapter Meeting Location TBD, check NCRLA.org Asheville, NC

April 20 NCHEF Scholarship Breakfast North Ridge Country Club Raleigh, NC April 20 Future of Hospitality Golf Classic to benefit NCHEF North Ridge Country Club Raleigh, NC May 5 Outer Banks Chapter Meeting Rotating Location Check obxrestaurantassociation.org May 8 – 10 National ProStart Invitational Washington, DC May 11 Pitt Independent Eateries Chapter Meeting Basil’s Restaurant Greenville, NC

May 13 Charlotte Golf Classic to benefit NCHEF The Golf Club at Ballantyne Charlotte, NC May 16 – 19 National Restaurant Association Show Chicago, IL June 3 NCRLA Board of Director’s Meeting NCRLA Corporate Office Raleigh, NC June 8 Pitt Independent Eateries Chapter Meeting Basil’s Restaurant Greenville, NC July 13 Pitt Independent Eateries Chapter Meeting Basil’s Restaurant Greenville, NC August 10 NCRLA Chef Showdown Angus Barn’s Bay 7 Durham, NC October 19 NCRLA Board of Director’s Meeting NCRLA Corporate Office Raleigh, NC October 19 Manteo to Murphy PAC Fundraiser Angus Barn Raleigh, NC Winter 2020 | At Your Service

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At Your Service Volume 9, Issue 1 An official publication of the NC Restaurant & Lodging Association © 2020

A Clear Vision for the Future On behalf of everyone at NCRLA, we want to extend our sincere gratitude and appreciation to outgoing NCRLA Board Chair Vinay Patel. Over the past year, Vinay has worked tirelessly to advance the interests of our state’s restaurant and lodging industries. Vinay’s dedication and willingness to always go above and beyond will have a lasting, positive impact on hospitality in North Carolina.

We enter the new year — and new decade — with an unprecedented opportunity for growth. NCRLA has worked closely with hospitality leaders to establish a clear vision for a prosperous future. Now more than ever, we must work together with local, state, and federal legislators from both sides of the aisle to ensure our voice remains strong.

At the state level, the North Carolina General Assembly will commence their legislative “short” session in late April. This year, we are exploring uncharted territory since North Carolina still does not have an approved 2019 budget and lawmakers have little hope for a 2020 budget agreement.

As always, the NCRLA team is closely engaged with lawmakers and their staff. We remain It’s important for ready to advance our industry priorities if an everyone in the opportunity arises. We are always on alert to hospitality industry to defend against any legislation that could be harmful for hospitality. be actively engaged — North Carolina voters will head to the especially in 2020. There polls this year on March 3 and November 3.

It’s important for everyone in the hospitality is too much at stake to sit industry to be actively engaged — especially in on the sidelines.

2020. There is too much at stake to sit on the sidelines. We encourage all of our members to participate in the upcoming NCRLA policy roundtables that we will be hosting across the state over the next few months. These events are some of the best opportunities to connect with your local and state representatives.

We hope you will take full advantage of all the benefits that NCRLA offers. As a member, you have access to a variety of business-building resources, many of which you can find online at NCRLA.org. If your business encounters any problems, please contact us immediately. We are always here to support 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.

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 | Winter 2020

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

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.

Winter 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 Employers, Reno, NV Insurance People, Durham Litaker Insurance, Charlotte Postec, Charlotte ROAR Business Services, Gastonia Versico Roofing Systems, Charlotte Zoom Drain, Concord Lodging Cedar Crest Inn, Asheville Hampton Inn & Suites Asheville Biltmore Area, Asheville The Esquire Hotel Gastonia, Gastonia Winwood Hospitality Group, Raleigh • Courtyard by Marriott Cary RTP • Embassy Suites Raleigh-Durham Airport/ Brier Creek • Hampton Inn & Suites Raleigh Crabtree Valley • Hampton Inn & Suites Raleigh-Durham Airport Brier Creek

• Hampton Inn Lumberton • Hilton Garden Inn Raleigh Crabtree Valley Restaurants Barrister’s, Gastonia Bobby Boy Bake Shop, Winston-Salem Cast Iron Group, Durham • Dashi • The Cookery • Ponysaurus Brewing • Soom Soom Pita Pockets Davidson Ice House, Davidson Mason Jar Group, Charlotte • 204 North Kitchen & Cocktails, Charlotte • Belmont Cocktail Club, Belmont • The District, Charlotte • Grace O’Malley’s Irish Public House, Matthew • Tilt on Trade, Charlotte • The Union, Charlotte Menagerie Hospitality Group, Charlotte Mert’s Heart & Soul, Charlotte

New South Cuisine, LLC DBA Hoppin’ Johnz, Elizabeth City Saltbox Seafood Joint, Durham Saltbox Seafood Joint — Little Five Points, Durham Tamron LLC — Dilworth Neighborhood Grille, Charlotte TreeRock Social, Asheville Walker & Wooldridge, Inc., DBA, The Sand Trap, Fayetteville Wild Wing Café • Wild Wing Cafe - Asheville Downtown • Wild Wing Cafe - Asheville South • Wild Wing Cafe - Charlotte Ayrsley • Wild Wing Cafe - Charlotte University • Wild Wing Cafe - Charlotte Uptown • Wild Wing Cafe – Gastonia • Wild Wing Cafe – Raleigh • Wild Wing Cafe - Wilmington

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.

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At Your Service | Winter 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.

2019 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

2019 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

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.

The Basics of Avoiding ABC Violations

By Hardy Lewis In the hospitality industry, every person involved in on-premises sales of alcoholic beverages to the public, from CEOs to bar backs, should regularly review the basics of complying with North Carolina ABC laws and regulations. These statutes and rules, although not difficult to understand, can be difficult to remember simply because there are so many of them. They aren’t necessarily intuitive, either. Why on earth, for example, are we 10 At Your Service | Winter 2020

required to scratch and deface the labels of liquor bottles as soon as they become empty? (I’ll tell you in a minute.) And why is it that we can serve two beers at one time to a customer, but not a beer and a mixed drink at one time to that customer? (I don’t know. But you can’t.)

In advising my hospitality industry clients about compliance, and, more commonly, in dealing with charges of non-compliance, I point out that

almost all ABC regulations are aimed at either preventing sales to underage/ intoxicated people (I call this “safe sales”), or designed to prevent tax evasion. If we think about regulation as mostly an attempt to achieve these two goals, the things we do to comply start to make more sense. In this article, I offer some basic compliance pointers that reflect these goals and, if followed, should help to minimize ABC enforcement actions.

TIP 1

MAKE SURE YOUR EMPLOYEES KNOW THE RULES.

The most effective way to avoid ABC violations is to train your employees. It’s that simple. Both NCRLA and the ABC Commission have excellent courses called ServSafe Alcohol and RASP, respectively, which are available online or with a live instructor. These courses are free in most cases, and participants receive a certificate of completion.

If you have a large staff, an instructor will come to your business to do the training. Requiring regular recertification, especially through group instruction, can create a culture of compliance at your business. Even if someone slips up and a violation occurs, ABC Legal generally will offer a lighter penalty to a business that requires regular training on safe sales.

TIP 4 BUY YOUR LIQUOR FROM THE RIGHT PLACE.

This is probably the easiest rule of all to follow, and yet one of the most common violations. Mixed beverage permittees must buy their liquor through orders placed with their local ABC Board — and not from an ABC store. Liquor bought from the Board is for resale to the public, and therefore is taxed at a higher rate than at the ABC store. The white tax stamp stuck to each bottle bought from the Board shows you have paid this extra tax. Every Friday a restaurant runs out of a certain brand of liquor, and an employee runs to the ABC store to pick up a couple bottles for the weekend.

Believe it or not, those non-stamped bottles are conclusive evidence of tax evasion. Make sure your managers and employees know this.

TIP 2 ALE AND ABC AGENTS.

KNOW THEM. RELY ON THEM.

Make sure you get to know your local ALE agent and ABC officer by their names. Chances are you’ll like them quite a bit. As law enforcement officers, they are looking to develop a sense of which businesses in their territory are likely to be a source of problems, and which are not. You’ll quickly find yourself in the latter category by developing cordial relationships with them, demonstrating your competence in running your business, and through seeking guidance from them on best practices.

TIP 3 EVERYONE SHOULD KNOW HOW TO CHECK AN ID.

The most common violation I see in my practice is, as one might guess, the sale to an underage person. Almost every underage violation I have ever seen can be traced to one of two things: 1. the seller lacks the confidence to refuse to sell; or 2. the seller is bad at math. To create a compliance culture, management must empower staff to assert control in that awkward moment of asking for an ID. Employees need to know management has their back — they can and should say “no” where “no” is called for. The nuts and bolts of ID checking are covered in the RASP training, and should be supplemented with a policy encouraging reliance on management whenever there is doubt about an ID. As for the math part, I will just say that in every ALE sting operation, the underage person hands the seller an ID showing the person to be under 21, and yet sting operations routinely have 10 to 20 percent of ID checks result in violations. Go figure.

TIP 5 KNOW THE RULES ABOUT EMPTY LIQUOR BOTTLES.

These are simple rules that get violated all the time because no one knows why they exist. Here they are: 1. as soon as a bottle is empty, take a Sharpie and mark up the tax stamp and label, and then 2. throw the bottle in the recycling. Why? Tax evasion.

Empty liquor bottles with tax stamps can be refilled with liquor from full, non-stamped (i.e., non-taxed) liquor bottles. Refilling is one of the most harshly punished ABC violations because it is tax evasion. Empty, un-defaced bottles are presumed to be, rightly or wrongly, tax evasion in progress.

Winter 2020 | At Your Service

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TIP 6

POLICE YOUR INVENTORY.

One final point on tax stamps is that the adhesive on the back is not very, well, adhesive. The result is that tax stamps often fall off bottles in dry storage rooms and wet bar wells.

Police your inventory regularly to make sure every bottle has a stamp. Immediately remove any bottle without a tax stamp from the premises, including stray bottles left over from liquor rep sales calls, or that the last manager kept hidden in a locker in the office. They are violations waiting to be uncovered.

TIP 7

KNOW THE “HAPPY HOUR” RULES.

Traditional happy hours were outlawed by the ABC regulations more than 30 years ago, and yet people still violate these rules all the time. Here’s a quick rundown: 1. you cannot change the price of a drink during the course of the day; 2. you cannot sell two or more drinks for a single price; 3. you cannot require a customer to buy more than one drink to get a more favorable price (i.e., no “quantity discounts”); 4. you cannot sell a pitcher of beer to one person, but you can sell a bottle of wine to one person; 5. you can include drinks in a package price for a meal or entertainment. Finally, this year the legislature passed a law that allows the sale of two drinks to a single person at the same time, provided that the drinks are either beer or wine or both. Liquor drinks, however, must be sold one at a time — that is, you can’t even sell one liquor drink and one beer together to the same person.

TIP 9

AVOID GAMING MACHINES.

Restaurants experiencing cash flow issues often can’t resist the lure of easy money that gaming machines can bring.

Gaming machines, however, are the ultimate bet-thecompany play for a restaurant or tavern. Every few years, word starts to spread of a new game concept that complies with our gaming statutes, and a few months later, word starts to spread about police raids and court cases. One thing is guaranteed: if the gaming companies win in court, the laws will get “fixed” the next time the legislature meets.

There may be some money to be made in those months inbetween, but I have never told a client it’s a good idea.

TIP 10

MAKE SURE EVERYONE KNOWS THE CONSEQUENCES OF A VIOLATION.

TIP 8

KNOW HOW TO KEEP YOUR PREMISES COMPLIANT.

If you stay open late, don’t cut corners on timing. Make it a policy to stop selling at 1:50, not 2:00 (which often turns into 2:05). Start clearing tables shortly after last call — don’t wait until 2:25. These violations are low-hanging fruit for law enforcement at the end of an uneventful night. Also, if your employees take frequent smoke-breaks, keep an eye out to make sure it’s tobacco they’re smoking. Not only is it a violation for your employees to be intoxicated while at work, if they’re smoking marijuana on those breaks, chances are good that there’s a supply for the next break in someone’s pocket. When it gets taken back inside a restaurant or hotel, the ABC permits are at serious risk. ALE agents are on the lookout for this very scenario.

When it comes to violations involving unsafe sales or tax evasion, ABC is not playing around. First offenses generally run in the hundreds, and sometimes thousands, of dollars.

Second offenses multiply the fines and often involve active suspensions of permits. It gets worse from there.

Even short suspensions can be devastating to the finances and reputation of a restaurant or hotel. Most employees are proud of the work they do. They need to know how important they are — and how even an innocent lapse in judgment can harm everyone involved in a workplace.

These suggestions don’t come close to addressing all the potential areas where inattention or lack of awareness can end up in an enforcement action. They do, however, cover the most common sources of violations, and if followed, should significantly lower the chances your business receives the dreaded Notice of Alleged Violation in the mail from ABC.

Hardy Lewis is a partner in the Raleigh law firm Blanchard, Miller, Lewis & Isley, P.A. For the past 25 years, he has represented businesses in the hospitality industry in matters involving alcoholic beverage regulation, permitting, government relations, and litigation. BMLILaw.com 12 At Your Service | Winter 2020

Photos: Eamon Queeney

Manteo to Murphy Sets the Stage for 2020 Success North Carolina’s hospitality industry is poised to start the year strong. Thanks to the support of NCRLA members, sponsors, and donors along with the hard work of our staff and everyone who participated, the 2019 Manteo to Murphy PAC fundraiser was a tremendous success. The annual event took place on October 21 at The Pavilion at Angus Barn in Raleigh. More than 300 restaurateurs, hoteliers, business and political leaders came out to support our state’s hospitality industry. Special guests

included Sen. Phil Berger, Sen. Bill Rabon, and Sen. Kathy Harrington.

Building upon past Manteo to Murphy fundraisers, the October event showcased North Carolina’s finest food, drink, and Southern hospitality. The menu featured regional delicacies crafted by 18 of North Carolina’s finest chefs using a wide variety of locallysourced ingredients.

The always-popular live auction once again brought spirited bidding from participants. Dozens of winners scored

a variety of valuable items, including experiences and getaways, delicious eats, entertainment, and more.

“Manteo to Murphy is always a fun and memorable evening shared with our industry friends,” said NCRLA President & CEO Lynn Minges. “I want to personally thank everyone who came out to support this important cause. I also want to thank Van Eure, Steve Thanhauser, Lance Trenary, and the hard-working team at Angus Barn for helping make this night such an incredible success.”

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Hosts

Van Eure and Steve Thanhauser, Angus Barn Lance Trenary, Golden Corral Corporation

Gold Level Sponsors

Burney Jennings, Biscuitville Fresh Southern McLane Foodservice

Silver Level Sponsors

American Airlines Patrick Aiello, Ecolab Tim Goss, Firehouse Subs Tommy Haddock, Tri-Arc Food Systems/Bojangles’ Suzanne Landis, Oliver’s on the Cape Fear Bob Luddy, CaptiveAire Systems Lou & Joy Moshakos, LM Restaurants, Inc. Billy Sewell, Platinum Corral Coca-Cola North America Durham Distillery Pepsi Bottling Company

Bronze Level Sponsor Mills Bryant, River Landing

Lodging Sponsor

Summit Hospitality Group, LTD.

ProStart Volunteers

Thank You to Everyone for Making Manteo to Murphy a Success!

Cary High School

Chefs

Colin Bedford, Fearrington House Jason Cunningham, Washington Duke Inn and Golf Club Kirk Fiore, Cedric’s Tavern on Biltmore Estate Sean Fowler, Mandolin Steven Goff, AUX Bar Bud Gruninger, Lone Cedar Café Andres Kaifer, Vidrio Mike Long, The Asbury at The Dunhill Hotel Joe Lumbrazo, Backyard Bistro Jim Noble, Noble Smoke Andy Maldanado, Gonza Tacos y Tequila Sam McGann, The Blue Point Julia McGovern, Poppyseed Market Corbett Monica, Stellino’s Italiano Jesse Roque, Never Blue Walter Royal, Angus Barn Jason Smith, 18 Restaurant Group Scott Waters, Winston’s Grille 14 At Your Service | Winter 2020

hot what’s

2020 CULINARY FORECAST Winter 2020 | At Your Service

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What’ s hot on menus in 2020 Plant-based proteins are the hot ticket this year, along with the need for eco-friendly packaging as the delivery boom continues.

Alluring alternatives Plant-based protein took high honors in both new menu items and protein categories. In recent years, a large number of quickservice restaurants adopted meat alternatives, adding them to menus and to the mainstream conscience.

Plant-based proteins and meat alternatives have been on chefs’ radars for some time, but this year they’ll take off in response to increased consumer demand.

Plant-based protein is top of mind for chefs in the U.S. in 2020, according to the National Restaurant Association’s annual What’s Hot trend report. More than 600 American Culinary Federation chefs completed the survey, ranking nearly 133 individual items in 12 different categories to identify emerging and ongoing trends for the year ahead.

Many major quickservice restaurant companies have added a plant-based protein or a meat alternative to the menu in 2019. Some started offering the option in test markets, quickly expanding the offering to all or nearly all locations nationwide.

It’s not unusual to find plant-based protein or meat alternatives on fine-dining, university and fast-casual menus, as well.

Results indicate that Americans are still hungry for healthy food, but they’re also interested in more options, new alternatives, and going beyond simply healthy into sustainable options that are good for everyone and the environment.

Of course, clever marketing alone doesn’t sustain a trend, but survey data supports consumers’ excitement around meatless menu options. Mushrooms, vegetable noodles and rice, and new chili peppers all ranked in the top 15 food items.

These menu debuts also were supported by creative advertising and marketing campaigns, heightening awareness of the option and creating brand-new menu items for people to get excited about.

According to research from the National Restaurant Association’s Restaurant Industry 2030 report, experts expect plant-based protein food products will continue to grow in popularity during the next decade.

Engaging and eco-friendly Survey options that included the phrase “ecofriendly” scored highly, sidling up to other topof-mind trends such as delivery. Eco-friendly packaging received the highest ranking of any of the 133 survey options, and for good reason.

Off-premises dining — takeout, delivery, drivethru, curbside, and even food trucks — makes up 60% of all restaurant traffic.

One reason for this could be the increased amount of time adults spend traveling to and from work. Fortytwo percent of employed adults say they are spending more time commuting and working than they used to.

Among millennials, this rises to 52 percent. (State of the Restaurant Industry, 2019) 16 At Your Service | Winter 2020

According to Hudson Riehle, senior vice president of research for the National Restaurant Association, a large portion of industry growth over the next decade will come from the off-premises market.

With increased restaurant meal consumption happening outside of the restaurant comes a need for packaging materials that hold food quality. Interestingly, interest in eco-friendly packaging may not be driven entirely by consumer demand; businesses are increasingly being guided by local legislation and regulations governing what materials can and can’t be used in certain markets.

Plus, sustainability initiatives feel good, for both businesses and for consumers. Chefs again rated zerowaste dishes highly, which repurpose scraps, trim, and other food items that would normally go into the trash.

Healthy is hot The bowl trend has been around for a few years, but it’s still hot, hot, hot. Chefs ranked healthy bowls tops in the new menu items category. Healthy kids meals continue to be top-of-mind, too.

“The increased emphasis on children’s cuisine is reflective of the underlying consumer trend in which parents are looking for children’s meal solutions that align with their current food and beverage preferences,” the Association’s Riehle says.

TOP 10 OVERALL

While healthful kids meals are catching on, the popularity of healthful fare is still dependent on geographical location and price point. Then, of course, there’s the challenge that every parent faces: actually getting their kids to eat something new and different.

1. E co-friendly packaging

What’s not hot?

3. D elivery-friendly menu items

Whey protein, seaweed, and insect ingredients have decidedly cooled, landing at the bottom of this year’s list.

2. Plant-based proteins

4. Healthy bowls 5. Scratchmade 6. C reativity with catering 7. Revamped classic cocktails 8. Stress relievers 9. S pecialty burger blends 10. U nique beef and pork cuts

Other trends to tap Is 2020 the year of the mushroom?

Respondents ranked mushrooms the hottest produce item, above caulilini (baby cauliflower) and lesser-known rabes (turnip, collard, arugula, and more).

Mushrooms crept into the protein category too, with specialty burger blends — mushroom-beef among them — ranking just below plant-based protein.

CBD, a 2019 What’s Hot highlight, this year settled into the dessert category. CBD snacks and sweets ranked highest, just above their boozy dessert cousins.

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TOP TRENDS by category NEW MENU ITEMS

PROTEIN

Healthy bowls

Plant-based

CULINARY INNOVATIONS

Plant-based proteins (burgers, chicken, seafood, eggs)

Unique beef and pork cuts

Scratchmade

Pan-Asian pork

Healthy kids meals

Specialty burger blends (mushroom-beef burgers, etc.)

Stress relievers (ingredients that promote relaxation/relieve stress)

Zero-waste dishes (repurposing scraps and trim) Ethnic breakfast dishes (Turkish menemen, North African shakshuka, etc.)

PRODUCE Mushrooms New rabes beyond broccoli rabe (turnip rabe, collard rabe, arugula rabe, etc.)

Artisan hummus

CONDIMENTS

CBD-infused (dishes, beverages)

Japanese tamari

Lifestyle diets (keto, paleo, flexitarian etc.)

Harissa

Instagrammable fare

Chinese chile crisp

OFF-PREMISES

Za’atar Indian raita

Eco-friendly packaging Creativity with catering

GLOBAL ETHNIC CUISINES

Delivery-friendly menu items

New shoots/sprouts (hop shoots, corn shoots, etc.)

Asian islands (Indonesian, Malaysian, Filipino, Singaporean, etc.)

Restaurant meal plans/kits

Kale hybrids (kalettes, lollipop kale, etc.)

South American

Caulilini (baby cauliflower)

GRAINS/PASTA/ SUBSTITUTES

Regional American (including Native American) Regional Chinese

Vegetable noodles/rice

Indian

Edamame noodles

ALCOHOLIC BEVERAGES

Lentils Farro Soba

FLAVORS Sweet heat New chili peppers Functional mushrooms

Revamped classic cocktails Alcoholic seltzers Aperol spritz/other spritzes Mezcal varieties (sotol, raicilla, etc.)

Asian spirits (baijiu, soju, shochu, etc.)

Japanese umami (natto, tamari, tare, etc.)

NON-ALCOHOLIC BEVERAGES

Pulses (chickpeas, lentils, etc.)

Kombucha

DESSERTS/SWEETS CBD snacks/sweets Boozy treats Dairy-free ice cream Drinkable desserts Herb-based sweets 18 At Your Service | Winter 2020

Agua frescas Fruit and vegetable milks Oat milk Boba and bubble teas

Packaging upgrades

Methodology The National Restaurant Association conducted an online survey of 602 members of the American Culinary Federation in November-December 2019. The chefs were given a list of 133 menu items — developed in partnership with Technomic — and were asked to rate how ‘hot’ each item and concept will be in 2020, using the following scale: Sizzling hot: A 2020 top trend Steaming: Popular on many menus Simmering: Sitting on the back burner Room temperature: Boxed up with the leftovers.

Contact information: Helen Jane Hearn, Senior Director, Content hhearn@restaurant.org Mollie O’Dell, Vice President, Communications modell@restaurant.org

#WhatsHot2020

Restaurant.org/FoodTrends

Winter Legislative Update The North Carolina General Assembly kicked off the new year facing the same gridlock that plagued the legislature throughout 2019.

Lawmakers reconvened in Raleigh for a oneday session on January 14. The only item of business they were able to pass was a bill that provides scholarships for children of military veterans. Legislators adjourned until April 28, when the General Assembly will begin the annual “short” session. Until then, the NCRLA government affairs team will continue working with leaders to ensure our state’s restaurant and lodging issues and concerns are being addressed.

Veto Overrides Fall Short

Four bills were scheduled for override votes in the state Senate on January 14. Republicans had hoped to reverse Gov. Roy Cooper’s veto of a budget bill, which contained a widely

publicized teacher pay raise. Cooper had previously rejected the bill, saying that it didn’t provide enough of a raise for North Carolina’s educators. Many believed that the necessary Democrat needed for an override would align with Republican lawmakers after the election filing period had ended. Instead, the 28-to-21 vote in support of the teacher pay raise bill failed to achieve a necessary supermajority. After voting on the first bill, it became clear that Republican lawmakers did not have enough votes to override any of the vetoes. Subsequently, the Senate did not take up the remaining bills.

Ongoing Budget Stalemate

Unfortunately, as of press time, North Carolina still does not have an approved state budget for 2019. Sen. Phil Berger and NC House Speaker Tim Moore commented publicly that it is unlikely a budget agreement will be reached in the upcoming short session. Both expressed little hope that a budget agreement for the 2019 and 2020 fiscal years would ever be reached. Normally, the short session is dedicated to adjusting the long session’s budget for the biennium. Sen. Berger and Speaker Moore did hint at the possibility of passing more “mini-budgets” that include noncontroversial budget provisions when they return for the short session in April.

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Hospitality Priorities

Two of NCRLA’s top priorities continue to be stuck in the General Assembly’s budget impasse. They include $1.5 million for tourism promotion funding and $200,000 annually for the North Carolina Hospitality Education Foundation (NCHEF) to maintain North Carolina’s ProStart program. The NCHEF funding is critical to the continued support of the ProStart program in over 50 schools across the state. NCRLA will work throughout the interim and the upcoming legislative short session to ensure that these funds are included in any proposed “mini budgets.”

Monitoring Sales Tax Reporting

NCRLA is closely monitoring a study on franchisor/franchisee sales tax reporting. The provision, which would have required franchisors to report their franchisee sales numbers to Department of Revenue, was successfully halted by NCRLA. A compromise was reached for this issue and will be studied during the interim period. NCRLA is working closely with legislative leaders to address the impact this will have on the franchise model and the joint employer implications. We will keep you informed of any updates via our government affairs newsletter View from Jones Street.

Legislative Interim Period The annual interim period is the appointed time between legislative sessions. During this time, the legislature has interim committees dedicated to examining a variety of issues. These committees are tasked with reviewing important policy initiatives. They then provide recommendations for legislation in the upcoming session.

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Beyond Safety: Panic Buttons as Revenue Drivers

The wave of legislation mandating panic buttons in hotels was born from a frightening truth: between 2016 and 2018, there were 550 work-related fatalities in the hospitality industry. In 2018, there was an average of 3.1 recordable cases of injury for every 100 fulltime employees. Given the nature of their work — with housekeepers, janitors, and night workers often facing solo encounters — panic buttons designed to summon help in an emergency offer a valuable layer of protection.

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Technology to support panic button functionality varies.

To date, it has been focused on optimizing worker safety, and rightly so. However, there is another benefit to this sweeping initiative that few are fully realizing. For the first time, nearly all hotel workers are being required to carry a communication tool. While walkie-talkies are commonly used among a subset of employees within a given property and personal or employee-subsidized phones can assist with communication, it is rare that an entire staff is connected to each other — and to information that would optimize their work — on one system.

A Solution from North Carolina

Relay, a technology company based in Raleigh, North Carolina, has developed a cellular-based walkie-talkie and panic button that has similar capabilities to a smartphone, with information navigated through voice instead of a distracting screen. The core walkie-talkie functionality is enhanced through cellular connection and new capabilities are layered on, including panic button functionality and data access. Best of all, Relay’s cost is a fraction of existing solutions in the market.

Bottom Line

Here are three ways Relay’s panic button solution could impact the bottom line at your property: • Guest Experience: In an industry that strives for optimal guest experiences, training is key to delivery.

Knowing the answers to frequently asked questions about the property and changing daily events typically requires a significant investment of time that could be saved when the information can be accessed on demand through a simple voice command. Even language barriers can be mitigated through a feature that allows an employee to translate a conversation in real time.

• Employee retention: There is an average of six percent staff turnover in the hospitality industry each month, according to the Bureau of Labor Statistics.

Equipping workers with technology optimized not only for their physical protection but their job performance is a benefit that has been missing from the industry.

• Budget: Connecting an entire hotel staff via walkietalkie is frequently cost prohibitive with average per-unit prices, let alone additive costs for cellular connectivity and data access. Price has also been a driving force behind early panic button decisions with properties opting for minimally viable compliance that ultimately had to be discarded.

Fast Company anchored on Relay’s disruptive pricing model when anointing the product a panic-button solution with the declarative headline, “This $50 device is trying to finally kill off the walkie-talkie.”

Relay is a corporate sponsor of NCRLA. To learn more about Relay’s game-changing panic button technology, visit RelayPro.com.

Quick Bites:

NC HOSPITALITY EDUCATION NEWS Students from 12 Schools Attend NCHEF Boot Camp

NCHEF continues to play a vital role in preparing the next generation of hospitality leaders.

On November 1, NCHEF hosted a ProStart Boot Camp at Johnson & Wales University in Charlotte. The event drew 76 students and 15 educators from 12 North Carolina schools. The Boot Camp enables students and teachers to practice both culinary and management skills in preparation for future ProStart competitions.

UPCOMING EVENTS Feb. 20

NCHEF Board of Trustees Meeting Johnson & Wales University Charlotte, NC

Feb. 20 – 22

NC ProStart Invitational Johnson & Wales University Charlotte, NC

April 13

NCHEF Scholarship Deadline Apply at NCRLA.org

April 20

NCHEF Scholarship Breakfast North Ridge Country Club Raleigh, NC

April 20

Special Thanks to Our Sponsors!

Johnson & Wales University

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Pepsi

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McDonald’s

Future of Hospitality Golf Classic to Benefit NCHEF North Ridge Country Club Raleigh, NC

May 8 – 10

NRAEF Offers Nearly $1M in Scholarships and Grants

NCRLA is encouraging members and educators to take advantage of available NRAEF scholarships. Each year, the National Restaurant Association Educational Foundation awards nearly $1 million in scholarships and grants to individuals across the country. Students, members of the military, and individuals pursuing a restaurant, foodservice, or hospitality career can apply. Applications for post-secondary education and/or technical training will be accepted through March 15, 2020. Professional development grants for the NRAEF’s Summer Institutes program (SI) are also open January 1 – 31 for secondary restaurant and foodservice educators looking to grow their skills. To learn more, visit ChooseRestaurants.org/summer-institutes.

National ProStart Invitational Washington, DC

May 13

Charlotte Golf Classic to Benefit NCHEF The Golf Club at Ballantyne Charlotte, NC

NCHEF Mission

As the philanthropic foundation of the North Carolina Restaurant & Lodging Association, the North Carolina Hospitality Education Foundation (NCHEF) exists to enhance the hospitality industry’s service to the public through education, community engagement, and promotion of career opportunities. NCHEF works to attract, develop, and retain a career-oriented professional workforce for the hospitality industry.

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Regional Roundup Hospitality news and updates from NCRLA local chapters

NCRLA Continues to Build Relationships with Charlotte Mayor, City Council The Charlotte mayor and city council members were sworn into office on Monday, December 2. During their remarks, elected officials shared several things they have on their agenda moving 24 At Your Service | Winter 2020

into the 2020 – 2021 session: the city’s homicide rate, the Republican National Convention, transportation, economic development and economic mobility, affordable housing, and “future sports

projects.” NCRLA Area Director John Beatty attended the event. He has been working to help NCRLA’s Charlotte-area members continue to build relationships with the City Council.

Pitt Independent Eateries Continues to Grow Pitt Independent Eateries (PIE) is continuing to grow and gain members each month. On October 21, PIE held their first membership drive at the Dickinson Avenue Public House. The event generated seven new members. In addition, PIE recently established a Board of Directors made up of local independent operators. Richard Williams of Luna Pizza was elected President. Tandi Wilson of Christy’s Euro Pub and Dickinson Avenue Public House was named Vice President. Kristi Southern of Dickinson Avenue Public House was elected Secretary. Craig Marshall of East Carolina University’s School of Hospitality Leadership was named Treasurer, and Jeremy Spengeman of Basil’s was

elected Assistant Treasurer. James Lloyd of Plank Road Steakhouse and Jay Bastardo of Villa Verde were named Chairpersons.

PIE members are planning their first fundraising event that will be held at East Carolina University on April 2.

The event will raise money for the local food bank. PIE is partnering with ECU’s School of Hospitality Leadership (SHL), whose students will be in charge of setting up, decorating, and working the event. To learn more about PIE and their upcoming socials and fundraising events, visit Facebook.com/PittIndependentEateries1, or contact the group at pittindependenteateries@gmail.com.

NCRLA Members Receive Hotel Moratorium Update from Asheville City Leaders At the November Asheville chapter meeting, NCRLA members received an update from City Manager Debra Campbell, City Attorney Brad Branham, and City Planning Director Todd Okolichany regarding the work city staff is doing under the hotel moratorium. During the nearly 90-minute dialogue, Campbell reinforced that their goals are to gather facts, best practices, and stakeholder feedback. The staff will create a final report containing solutions they believe will work for Asheville’s hospitality industry. The report is expected to provide more certainty for hotel development projects moving forward. NCRLA Area Director John Beatty is working closely with city staff to keep our members informed and aware of opportunities to participate in this important process.

MARCH 9 : NCRLA Super Tuesday Recap and PAC Fundraiser Meeting: 3:30 pm – 5:00 pm | PAC Fundraiser: 5:00 pm – 7:00 pm Fahrenheit | Charlotte, NC Join us on March 9 at Fahrenheit in Charlotte for a close look at the Super Tuesday election results. NCRLA will provide an analysis of Super Tuesday’s election results and what they mean for the hospitality industry. After the presentation, we will hold the Raise the Roof NCRLA PAC Fundraiser to help candidates who support the industry and your businesses.

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Asheville Hoteliers, NCRLA Members Fight Against Misinformation, Anti-Tourism Sentiment Hoteliers and local business owners are speaking up following the publication of an op-ed in The Asheville Citizen-Times calling on Buncombe County Commissioners to rescind the hotel occupancy tax and dissolve the Tourism Development Authority. The public response began during the November TDA meeting when Virtelle Hospitality CEO Himanshu Karvir sought to correct the misinformation in the op-ed that attacked the TDA and general tourism industry. Karvir and

Outer Banks Restaurant Association Welcomes Ocracoke Restaurants During a monthly meeting held on November 5, the members of the Outer Banks Restaurant Association (OBRA) voted unanimously to welcome Ocracoke restaurants as members of the association with full benefits as part of their continued efforts to help the community devastated by Hurricane Dorian. “Many have always considered Ocracoke part of the Outer Banks,” said OBRA President Dan Lewis. “When Dorian struck, we immediately wanted to help our southern neighbors in Hyde County.”

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local innkeeper Jim Muth appeared on the Mark Starling Show the following Sunday to expand on those comments. Since that TDA meeting, The Citizen-Times has run multiple op-eds from business owners and operators who depend on the TDA’s work promoting the area as a visitor destination, and shared more information about the $44+ million investment the hotel industry has made in local projects to benefit the community through the Tourism Product Development Fund.

Significant savings on services your business uses every day.

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.

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.

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.

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

Call 615-824-8664 or visit STR.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.

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.

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.

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.

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.”

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.

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 NCRLA Members Inducted into Raleigh Hall of Fame

Two long-time NCRLA members were recently recognized for their significant contributions to the city of Raleigh. Restaurateurs Van Eure and Greg Hatem were included in the 2019 Raleigh Hall of Fame. In addition to her work to grow Angus Barn, Eure has contributed to the growth of Raleigh by serving on numerous boards, including the Greater Raleigh Convention and Visitor’s Bureau, Theatre in the Park, Toast to the Triangle, and the Convention Center Steering Committee. She continues to focus on eliminating the stigmas surrounding mental illness through her family’s charity, The Foundation of Hope. Through his companies, Empire Property and Empire Eats, Hatem has preserved and repurposed dozens of properties throughout downtown. Empire Properties manages more than 70 buildings and land parcels in downtown Raleigh and employs over 550 people. Empire Eats restaurants, including The Pit and Sitti, have established a reputation for high-quality food, friendly service, and a unique dining atmosphere.

ENC McDonald’s Restaurants Debut Cashless Donation Option

Several McDonald’s restaurants in eastern North Carolina launched a new cashless giving option called “Round-Up” in December. The tool allows customers to round up their purchase to the nearest dollar to support families staying in Ronald McDonald Houses across the US. Dixon Foods and the Ronald McDonald House of Eastern North Carolina unveiled the new technology at a restaurant in Greenville. Dixon Foods pledged to match the money raised through “Round-Up” at every Greenville location in December.

“One of the easiest things to do is just round up your total to the next dollar and those funds do make a big difference to the families that stay at our local Ronald McDonald Houses,” said Wade Dixon, Greenville McDonald’s owner/ operator, Dixon Foods.

LM Restaurants Raises Over $13K for Breast Cancer Awareness

After a month-long fundraising campaign across seven locations that featured a signature pink martini, LM Restaurants donated a total of $13,050 to the American Cancer Society. The donations were a cumulation of $1 per signature cocktail sold, additional monetary donations across their Carolina Ale House locations, and a direct donation from Tito’s Handmade Vodka, a proud supporter of the American Cancer Society.

“LM Restaurants and our employees are committed to supporting a number of philanthropic areas, one which is important to us is Cancer Research,” stated LM Restaurants President Amber Moshakos. “We are thrilled to be able to help the American Cancer Society further their mission in providing lifesaving research, treatment, and care for those fighting cancer.”

Special Thanks to 2019 NCRLA Board Chair Vinay Patel

NCRLA offers a special Thank You to outgoing NCRLA Board Chair Vinay Patel! The CEO of SREE Hotels worked tirelessly alongside the NCRLA team to promote and grow the hospitality industry across North Carolina. Patel also worked to strengthen NCRLA’s relationship with the Asian American Hotel Owners Association (AAHOA).

We are excited to welcome our 2020 Board Chair — Steve Thanhauser of Angus Barn.

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

US Department of Labor Finalizes Joint Employer Rule The US Department of Labor finalized a new rule to update joint employer regulations under the Fair Labor Standards Act (FLSA).

The rule simplifies the regulations, imposes a four-factor test for determining joint employment, and provides a clearer interpretation of FLSA joint employer status.

Under the FLSA, an employee may have, in addition to his or her employer, one or more joint employers— additional individuals or entities that are jointly and severally liable with the employer for the employee’s wages. The FLSA requires covered employers to pay their employees at least the federal minimum wage for every hour worked and overtime for every hour worked over 40 in a workweek. A four-factor balancing test determines FLSA joint employer status in situations where an employee performs work for one employer that simultaneously benefits another entity or individual. The final rule, announced on January 13, will go into effect on March 16, 2020. Learn more at DOL.gov/newsroom/ releases.

Training Now Required to Deliver Alcohol 1. Your employees who deliver alcohol must complete the free online training program offered by the NC ABC Commission. You can register for the program at ABC.NC.gov/ Training/Driver/RegisterUser.

2. If alcohol is being delivered by either an ABC permittee or a delivery service permittee, and the manufacturer’s original package is obscured by a bag or package (for example, a six-pack of beer is placed inside a bag) the bag or package must have a sticker or label affixed to it in 26-point or larger type stating “CONTAINS ALCOHOLIC BEVERAGES; AGE VERIFICATION REQUIRED.” 3. Your employees can only deliver alcohol during legal sales times.

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Lawsuits Target Restaurant Gift Cards Dozens of restaurant and retail chains have been sued recently for allegedly violating the Americans with Disabilities Act (ADA) by failing to offer Braille-imprinted gift cards. The lawsuits seek a change in the policies of each defendant rather than financial remuneration. Specifically, they ask that the gift cards be imprinted in Braille with the name of the issuing establishment and the amount of money that is preloaded. The actions also request that the Braille cards be differentiated in texture or size so that a blind person can distinguish them from the other

Hotel Technology Predictions for 2020 The new year and new decade will likely bring even greater advancements in hotel technology across both guest-facing and back-of-the-house applications. Lodging magazine recently shared four hotel technology predictions from Jorge Agnese of OZ. Agnese believes the industry will see more virtual reality applications across the board in 2020, particularly to upsell and cross-sell services through partnerships. As VR technology becomes more affordable and universal, he expects to see it more frequently in hotel entertainment. Agnese also says hoteliers will increasingly tap into data from IoT technology to learn more about guest behavior and gain insights into hotel operations. In 2020, he believes more hotels will add facial recognition to speed up their check-in process and give guests a more convenient option. Agnese also expects hoteliers to work with vendors to find new and creative ways to incorporate robots into their operations and guest experiences.

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cards in a wallet. The actions contend that the defendants are failing to provide reasonable accommodation as required under the ADA. The 29-year-old law mandates that public businesses strive to provide disabled customers with the same access to public facilities and services that able-bodied consumers enjoy.

They seek certification as a national class action for all blind and vision-impaired consumers, which they estimate at 8.1 million people. Every suit notes that Starbucks is the only restaurant chain that offers a Braille card.

We bring the right experience to the table.

Our attorneys help keep your business running smoothly and safely, protect your interests, and give you peace of mind.

Cranfill Sumner & Hartzog LLP serves the entire State of North Carolina with offices in Raleigh, Charlotte, and Wilmington.

Learn more about our retail, restaurant, and hospitality practice group at www.cshlaw.com.

Meet Stephanie Gaston Poley.

As Chair of Cranfill Sumner & Hartzog’s Retail, Restaurant, and Hospitality Practice Group, Stephanie provides thoughtful and tailored advice to clients in the retail, restaurant, and hospitality industries. She focuses on serving retailers, business owners and operators, franchises, manufacturers, and distributors in premises liability matters, product liability actions, and business disputes. Stephanie’s experience includes handling slip or trip and fall accidents, falling merchandise cases, negligent security claims, breach of contract and warranty actions, food liability cases, and commercial disputes, to name a few. Contact Stephanie at 919.863.8740.

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