Each quarter as I begin to write this letter it seems impossible to believe that three more months have passed – this time even more so as we are racing toward 2025!
In a new year with a new legislature, we are sure to see new opportunities, as well as some continued challenges. The 2024 elections brought the proverbial red wave both at the state and federal level. SCRLA, our national partners AHLA, NRA and AAHOA, and many other aligned organizations are carefully dissecting what the next legislative sessions will likely bring for our industry. While most expect at least some “regulatory relief” at the federal level, there are also discussions about how new food safety policies and tariffs on goods might affect our industry. Also, to watch will be how ongoing workforce challenges might be exacerbated by some proposed immigration actions. At the state level we have a total of 32 new legislators, some of whom we believe will bring new support to hospitality issues. On pages 14 & 15, you will find a look ahead to issues that are expected to be introduced or revisited when the SC Legislature convenes for their 126th session.
While we always strive to keep you up to date on the issues and solutions, we never want to miss a chance to meet together for the good of all, to provide opportunities for our future workforce, and to celebrate those who are so dedicated in their commitment to serving your business, their team members and your guests! To that end, I hope you will take time to mark your calendar now for these events during the first quarter of 2025:
• Restaurant Week South Carolina: January 9-19
• Annual Meeting and 80th Anniversary Celebration: January 21 in Columbia
• Stars of the Hospitality Industry Gala: February 17 at the Westin Poinsett Hotel, Greenville
• SC ProStart Invitational: March 2-4 at the Spartanburg Marriott
• Hospitality Day at the State House: April 2 in Columbia
We hope you will be engaged in all of the opportunities ahead in the new year to elevate the South Carolina Restaurant and Lodging Association to our greatest influence. You, the members of this industry, are the reason we exist, and I challenge and invite you to make 2025 a banner year! Happy Holidays!
Susan H. Cohen President & CEO
MEET YOUR SCRLA TEAM & EXECUTIVE COMMITTEE
The
Susan Cohen President & CEO
Douglas OFlaherty Chief Operating Officer
Hank Davis VP of Governmental Affairs & Community Development
What's in Store: Food and Drink Predictions for 2025
SCRLA Updates
Celebrating 150 Years of the Meeting Street Inn
2024 Election Recap and Preview of the 126th Legislative Session
WEDNESDAY, FEB. 5, 2025 10 AM - 3 PM
A Successful End to 2024 at the SCRLA! Integrate the Holidays into Youre Menu This Season
Rising Food Costs: Impact on the Restaurant Industry and the Road Ahead
SALUTI DAL (GREETINGS FROM) THE ITALIAN MARKETPLACE!
Come taste the difference in our carefully curated branded products. Explore the rich Italian heritage behind our Roma® and Piancone® brands, and enjoy personalized, one-on-one conversations with our chefs, specialists, and suppliers. If you’re feeling stuck in menu monotony, this is the perfect opportunity to discover fresh ideas that will help you revitalize your menu!
Contact your sales rep to learn more!
What's in Store: Food & Drink Trend Predictions for 2025
As the hospitality industry gears up for 2025, the South Carolina Restaurant & Lodging Association (SCRLA) observes key trends shaping food and beverage experiences in our state and beyond. From innovative technology to sustainable sourcing, these trends highlight the evolving preferences and values of today’s guests.
Hybrid Harvests
In the coming year, South Carolina farmers will tap into cutting-edge technology to bring fresh, sustainable produce to our tables. Hybrid harvests—driven by advanced techniques like vertical farming and hydroponics—will reduce water use, maximize crop yields, and bring local, responsibly-grown food to our state’s hospitality sector. These innovations emphasize the collaboration between technology and farming, creating a strong, sustainable food system that benefits both the environment and the economy.
AI in Kitchens
Artificial intelligence will continue to be a game-changer in 2025, transforming kitchen operations across South Carolina. From helping chefs personalize guest
experiences to reducing food waste, AI will allow our local restaurants to operate more efficiently and responsibly. By harnessing data, restaurants can track inventory, perfect recipes, and streamline operations—all in real-time. This evolution will enable a seamless blend of culinary creativity and resourcefulness, benefiting both staff and guests as well as bringing more profit to the bottom line.
Sustainable Seafood
Seafood sourcing will take center stage in 2025 as diners seek more eco-conscious options. South Carolina restaurants will increasingly highlight locally sourced, sustainably farmed seafood that meets both guest expectations and environmental standards. With a focus on aquaculture innovations and transparent sourcing, diners can expect clearer labels showing where their seafood originates, whether caught off the coast or responsibly farmed. This trend reflects our state’s commitment to preserving our waters and supporting sustainable, responsible aquaculture practices.
Plant-Based Innovations
Plant-based foods are here to stay, with new products
ranging from protein alternatives to decadent, plant-based sweets. South Carolina’s culinary community is embracing these options as they align with sustainability and healthconscious values. By 2025, guests can look forward to more delicious, plant-based dishes, whether they’re seeking healthy snacks, flavorful proteins, or eco-friendly dining choices. Local producers and chefs are pushing boundaries to make these plant-based innovations both accessible and satisfying for a growing variety of palates. Plant-based menus are poised to become a mainstream trend in 2025, offering consumers a wide range of delicious and sustainable food choices.
Expansion of Virtual Kitchens
The rise of ghost kitchens—restaurants designed exclusively for delivery and takeout—will continue to gain momentum across the state. Diners can expect to see the launch of multiple virtual brands from a single kitchen. This will offer specialized menus and cater to different dietary preferences and cuisines. These virtual dining experiences allow restaurants to offer diverse cuisine options for convenient, on-demand delivery. By lowering operational costs, ghost kitchens empower small businesses as well as established ones to experiment with fresh concepts and menus. Some operators may adopt hybrid models that offer both delivery and pickup locations, or even pop-up locations, open for limited periods. This trend expands access to local cuisine, meeting guests where they are while responding to the increasing demand for fast, flexible dining.
Spicy Flavors in Unexpected Places
Expect a little more heat in 2025, with spicy flavors showing up in surprising dishes and beverages across South Carolina. Local chefs are infusing everything from cocktails to snacks with a kick of spice, adding vibrancy and adventure to traditional tastes. Expect to see innovative bartenders creating unique cocktails with ingredients like chili, ginger, and cardamom. This trend taps into the demand for unique, memorable dining experiences, allowing guests to explore unexpected pairings. Spicy cocktails are also highly shareable on social media, creating buzz and attracting new customers From spicysweet desserts to zesty drink concoctions, the industry is turning up the heat.
Zero-Waste Dining
Sustainability is a priority for South Carolina’s hospitality industry, with zero-waste dining practices gaining significant ground. Restaurants across the state are implementing creative ways to reduce waste—from repurposing ingredients to choosing eco-friendly packaging. By adopting zero-waste initiatives, we’re helping to protect the environment and showcase the resourcefulness of South Carolina’s culinary talent. Guests who prioritize sustainability can expect a dining experience that aligns with their values, knowing that every effort is being made to minimize environmental impact.
Cold Brew and Iced Coffee
Cold brew and iced coffee continue to trend among younger guests, and South Carolina is keeping pace with creative, ready-to-drink options. By 2025, we expect to see more innovative cold brew creations, such as cold brew floats, cocktails, and infused desserts that will include functional ingredients and seasonal flavors. As cafes and grocers across the state cater to this demand, coffee culture in South Carolina will continue to thrive, offering convenient, high-quality options for busy lives. Consumers are attracted to the smooth, less acidic flavor profile and higher caffeine content. With a plethora of ready-to-drink products available, operators can easily add these to their menus to meet the growing demands with minimal risk.
Food as Medicine
Food will be seen as a powerful tool for promoting health, preventing disease, and enhancing quality of life. With a focus on health and wellness, guests are increasingly viewing food as a tool to support well-being. In response, South Carolina restaurants will showcase dishes that are both nourishing and delicious, using whole foods and nutrient-rich ingredients. Expect to see a greater emphasis on foods that promote immune health, mental clarity, and overall wellness, with a clear focus on fresh, local ingredients to make every meal a step toward better health.
Traceability and Transparency
Operators who are open and honest with customers about ingredients, sourcing, and preparation methods will build trust and loyalty. Ethical sourcing practices and clear communication about allergies and dietary restrictions will further enhance customer satisfaction. In this digital age, consumers have immediate access to information, and this is one of the driving forces behind transparency as a cornerstone in 2025. The impact of climate and geopolitical shifts on food supply chains globally is also a major force in the need for open communication with diners. South Carolina’s hospitality industry is committed to offering guests clear sourcing information, allowing them to make informed choices. Technologies like Blockchain are helping restaurants trace ingredients back to their origins, ensuring guests have access to verified information about sourcing, environmental impact, and fair-trade practices. This commitment to transparency fosters trust, empowering guests to make sustainable dining choices.
As these trends unfold, South Carolina’s hospitality industry is poised to revolutionize the dining scene. Our state’s culinary visionaries are eager to introduce groundbreaking, sustainable, and exhilarating dining experiences to our communities. With our state’s unparalleled culinary talent and unwavering commitment to quality, South Carolina is destined to remain at the forefront of innovation and hospitality in 2025.
MARCH
SPARTANBURG MARRIOTT
21st Annual South Carolina ProStart Invitational
March 2-4, 2025
Spartanburg Marriott, 299 North Church Street, Spartanburg, SC 29306
The Statewide South Carolina ProStart Competition brings together ProStart students and schools from across the state for two days of showcasing their talents in the hospitality industry! Competition categories include:
• Culinary
• Management
First Place winners of the Culinary and Management competitions secure their spot at the National ProStart Invitational in Baltimore, MD!
ProStart Competition Volunteers
In order to put on a great competition, we need your help. We are looking for qualified volunteers for the competition for the event. This is a great opportunity for you to provide a helping hand to the next generation of hospitality professionals.
Volunteers: Both the Culinary & Management Competitions need assistance in several areas from Official Timekeepers, Score Runners, Score Assistant, Tasting Room Monitor and Check in/Registration.
Our volunteers and judges are a key ingredient in making the statewide South Carolina ProStart Competition a success! Thank you for your support of the next generation of restaurant and foodservice professionals.
Questions? Contact Christal VanWickler christal@scrla.org or 803-766-0179.
CONGRATULATIONS TO THE WINNERS OF OUR ANNUAL HOSPITALITY LEADERS GOLF TOURNAMENT
Congratulations to the winning team of our Annual Hospitality Leaders Golf Tournament! George Penyak, Dan Hogan, Henry Augenstein, and Craig Augenstein played for Safe Oil Corporation and took first place. They were the best of 15 teams who joined us at Timberlake Country Club in Chapin. Thank you to everyone who joined us for a great game and another congratulations to our winners!
WELCOME THREE NEW MEMBERS INTO THE COLUMBIA HALL OF FAME
This year at the Columbia Chapter Hall of Fame Dinner, we welcomed three new members into the 2024 Hall of Fame. Steve Cook, Larry Chandler, and Mark Price were each recognized for their outstanding work in the Columbia hospitality industry. Joe and Carmella Roche also received the Lifetime Achievement Award as a high honor for their success. Congratulations honorees!
CELEBRATING
50 YEARS OF THE MBAHA
Happy 50th Anniversary to the Myrtle Beach Area Hospitality Association! The MBAHA has been helping members of the hospitality industry along the grand Strand for half a century, and are excited for the years to come! They will be celebrating outstanding hospitality members at their upcoming awards ceremony on December 3. Congratulations to the MBAHA!
SCRLA UPDATES
Celebrating 150 Years of the Meeting Street Inn
Nestled in the heart of downtown Charleston, The Meeting Street Inn stands as a charming and history-filled retreat. With its classic, elegant design and an ambiance that references 19th-century Southern architecture, the inn is a beloved destination for both visitors and locals. The rooms feature large wooden four-poster beds draped in delicate lace canopies and evoke an air of timeless grace. The building itself is a tribute to Charleston's rich history, with tall windows, a multi-story layout, and a tranquil courtyard complete with a small pool and palms, offering a peaceful escape.
The inn’s story is as rich as its architecture. Before the Meeting Street Inn opened its doors in 1981, the property had a long past. Originally home to the Charleston Theatre, which thrived from 1837 until its destruction in the Great Fire of 1861, the site was rebuilt in 1874 and played host to a range of businesses before becoming the inn visitors cherish today.
The Meeting Street Inn is set apart from other hotels in Charleston because of its blend of Southern hospitality, historic charm, and prime location.
“Guests enjoy a truly immersive experience,” said General Manager Maureen Sheridan. “The inn’s intimate atmosphere and personalized service make every stay memorable.”
Maureen Sheridan has served the hospitality industry for over three decades and brought her expertise to the Meeting Street Inn. As a Certified Hotel Administrator (CHA), her contributions to the hotel industry were widely recognized. She won SCRLA’s Hotelier of the Year award and is a past board chair of the Lowcountry Hospitality Association.
Sheridan’s experience in the industry magnifies the guest’s satisfaction at the Meeting Street Inn. Its charming characteristics and her dedication to providing an aboveand-beyond stay make the inn stand out from others in the area.
The inn makes its history a focal point, carefully maintaining the architectural integrity of the building. Each design choice reflects Charleston’s storied past, from the historic photos on display to the timeless decor that transports visitors back in time. Other historical landmarks such as Washington Square, Rainbow Row, and the Public Pier are within a few minutes’ walk of the hotel, encouraging guests to explore the vibrant history that surrounds them.
For over 30 years, the Meeting Street Inn has thrived by
cultivating strong relationships with its guests, helping to secure its place as a beloved choice in Charleston's competitive hospitality scene.
"[We have] many loyal repeat visitors who return year after year for the exceptional hospitality and unique experience," said Sheridan. “Many consider the inn a home away from home.”
Visitors consistently highlight the prime location as one of the inn's most appreciated qualities. With easy access to Charleston's top attractions, guests enjoy the convenience of exploring the city on foot. But more than just location, it's the “warm, friendly hospitality from the staff” and the opportunity to stay in a place so steeped in history that continues to leave a lasting impression.
While the Meeting Street Inn cherishes its rich history, it is also fueled by a vibrant vision for the future. As 2025 approaches, the inn is preparing to refresh guest rooms, lobby and pool are, giving the spaces a new look while preserving the timeless charm that defines the inn.
With these thoughtful updates, The Meeting Street Inn is poised to continue offering an elevated experience for both new visitors and returning guests alike, ensuring that this historic gem remains a cherished part of Charleston for years to come.
Outstanding Community Service Leader
Tammy Johnson • High Spirits Hospitality
Oustanding Community Service Program
Arrowhead Design Group
Hospitality Supplier of the Year TPM Inc.
Hospitality Educator of the Year
David Miller • Bob Jones University
Hotelier of the Year
Barbara Shehan • The Abernathy
Restaurateur of the Year
Joe Cash • Scoundrel
Hotel Manager of the Year
Derek Cooper • Residence Inn/Springhill Suites
Restaurant Manager of the Year
Drew Breen • Camp Modern American Eatery
Hotel Sales/Marketing/Catering
Employee of the Year
Jennifer King • Spartanburg Marriott
Hotel Sales/Marketing/Catering Employee of the Year
Michaela Leitch • Table 301
Restaurant Front of the House Employee of the Year
Danny Alexander • Ruth's Chris Steak House
Hotel Front of the House Employee of the Year
Jessica Ward • AC Hotel Greenville
Restaurant Heart of the House Employee of the Year
Marka Fitzgerald • Embassy Suites Golf Resort Greenville
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A 2024 Election Recap and a Preview of the 126th Legislative Session
A red wave once again swept across South Carolina on Election Night. All 170 seats in the General Assembly, 46 in the Senate and 124 in the House, were up for grabs, but more than half were uncontested or essentially already decided in the June Primary. With nearly all the results counted, the GOP flipped four seats in the State Senate, giving them a vetoproof supermajority. The GOP entered the Nov. 5 General Election needing to flip only one seat to gain that advantage. Republican Jeff Zell defeated Democratic Sen. Kevin Johnson by just over a point in District 36. Freshman Democratic Sen. Vernon Stephens lost his re-election bid in District 39 to Republican Tom Fernandez. Fernandez’s victory will end nearly four decades of Democratic control of that district.
Republicans also gained control of two other Senate seats in Districts 17 and 29. Sen. Mike Fanning lost to Republican Everett Stubbs by several dozen votes in District 17 and Democratic Sen. Gerald Malloy lost to Republican JD Chaplin in District 29 by 287 votes. The Charleston area gained a new senator with Democrat Ed Sutton winning the newly created District 20 seat. The district was moved from Richland County following the 2020 census to account for faster population growth in the area. Other notable Senate results from Tuesday include Democratic Rep. Russell Ott defeating Republican Jason Guerry in Senate District 26, Republican Rep. Matt Leber defeating Democrat Rita Adkins in Senate District 41, Republican Allen Blackmon defeating Democrat Yokima Cureton in Senate District 27, and Democrat Jeffrey Graham defeating Republican Mike Jones in Senate District 35. In all, Republicans now hold 34 seats in the state Senate with Democrats holding the remaining 12.
As for the state House, Republicans entered the 2024 election cycle hoping to build on their 2022 successes in which the party flipped eight seats. The GOP maintained their supermajority, winning 88 seats on Election Day, with Democrats winning 36 seats, though one of those victories belonged to former state Rep. Marvin Pendarvis who recently resigned his seat. A special election for Pendarvis' seat will be held in the coming weeks and will likely remain in Democratic control. All told, there will be 32 new members in the General Assembly when lawmakers return to Columbia for the 126th legislative session in January.
Over 2.5 million ballots were cast in the Palmetto State this election cycle, with over 1.5 million South Carolinians voting early or absentee - setting a new state record according to the State Election Commission. Tuesday’s full election results can be found here.
With 171 million votes and still counting, Americans made their voices heard at the ballot box in the race for the White House and for control of Congress. Former President Donald Trump was elected to a second non-consecutive term, joining Grover Cleveland as only the second President in U.S. history to accomplish this feat. Trump's victory was decisive, either winning or leading in nearly every swing state (GA, NC, AZ, NV, WI, MI, and PA). Republicans will take control of the U.S.
Senate with at least a 53-seat majority, having flipped four seats in MT, WV, OH, and PA. At the time of this writing, AZ is still too close to call. Control over the U.S House of Representatives is still being determined, with at the time of this writing, roughly 18 races yet to be called, although Republicans seem poised to retain their majority, already picking up 2 additional seats. All six incumbents running for re-election to the U.S House of Representatives from S.C. were re-elected, and in the 3rd Congressional District, Republican Sheri Biggs won election to the seat being vacated by Republican Congressman Jeff Duncan. Sens. Lindsay Graham and Tim Scott were not up for re-election this cycle.
As we prepare for the 126th legislative session of the South Carolina General Assembly, our mission at the SCRLA remains the same: advocating for policies that support the growth, stability, and vitality of our state’s hospitality industry. This session promises a diverse range of legislative issues, some of which will present opportunities to bolster South Carolina's economy, while others will require our vigilant advocacy to protect the interests of restaurants, hotels, and other hospitality businesses. Here’s a look at several topics we anticipate will be at the forefront in 2025.
Minimum Wage and Employment Laws
Conversations around minimum wage and employment conditions have continued to gain momentum across the country, and South Carolina is no exception. While the state does not currently have a minimum wage law beyond the federal minimum, several lawmakers have indicated an interest in re-examining this, especially as inflation impacts cost of living and wage pressures increase. As we know, labor costs are already a significant challenge for our industry, and any changes to minimum wage legislation will require careful consideration of the economic impact on small business owners, especially in hospitality. SCRLA will work to ensure that any proposed measures consider the unique demands of our industry and allow flexibility in how businesses manage compensation.
Affordable Housing Initiatives
As South Carolina continues to explode in population, affordable housing for hospitality workers has become a pressing issue. Many industry employees, particularly in hightraffic areas like Charleston, Myrtle Beach, and Greenville to name a few, are struggling to find housing close to their places of work. The General Assembly is likely to revisit affordable housing initiatives to address this gap, including incentivizing the development of affordable units in key areas and examining zoning regulations to support accessible housing. The SCRLA supports initiatives that can improve access to housing for our workforce, ultimately benefiting our industry by providing employees with reliable and affordable living options.
Short-Term Rentals
The rapid growth of short-term rentals across South Carolina has brought new challenges for our industry. On the one hand,
short-term rentals contribute to the state's tourism economy, offering visitors additional accommodation options. However, the unchecked expansion of these rentals is impacting two critical areas for traditional hospitality businesses: the availability of affordable housing for hospitality workers and the uneven application of tax obligations.
With housing already limited in many tourism-driven communities, the popularity of short-term rentals is reducing the pool of affordable options for our workforce. Hospitality employees in cities across the state often struggle to find housing within a reasonable commute of their workplaces, affecting both their quality of life and the ability of local businesses to hire and retain staff. Moreover, while traditional lodging establishments have long paid state and local accommodations taxes, which fund essential infrastructure and tourism marketing, many short-term rentals remain under-regulated. Ensuring that short-term rentals contribute their fair share of accommodations taxes is vital to creating a level playing field for all players in the hospitality industry The SCRLA supports measures that would ensure fair regulation of short-term rentals, including policies that improve tax compliance and address housing shortages exacerbated by this booming market. The SCRLA will advocate for legislative solutions that balance the needs of South Carolina’s tourism economy with the long-term stability of our workforce and the fair distribution of tax responsibilities among all accommodation providers.
Tourism Development Funding
Tourism development remains one of the cornerstones of South Carolina’s economy. Continued investment in marketing campaigns, infrastructure improvements, and preservation of our natural resources directly impacts our industry’s growth potential. The state’s tourism fund is vital for maintaining South Carolina’s position as a top travel destination, and we anticipate that additional budget allocations and incentives may be discussed this session. SCRLA will advocate for expanded tourism funding and sustainable practices, ensuring that South Carolina continues to draw visitors from near and far.
Alcohol Sales and Distribution Laws
Adjustments to alcohol sales and distribution laws will likely be on the legislative docket as well. In recent years, we've seen growing support for modernizing these regulations to better meet consumer demand and align with evolving industry standards. Potential changes could address everything from delivery permissions and to-go alcohol sales, to flexible licensing options. The SCRLA has long been in favor of regulatory reforms that make sense for our industry, and we’ll continue to advocate for updates that benefit our industry while ensuring responsible service.
Workforce Development Programs
The hospitality industry has seen significant labor shortages for the last several years, and workforce development remains a high priority. Many businesses are struggling to hire and retain skilled workers, particularly for specialized positions within restaurants and lodging establishments. We anticipate legislation supporting workforce training and development programs, as well as further initiatives to partner with technical colleges from around the state to create pipelines of qualified candidates. The SCRLA supports these programs as they not only offer our employees opportunities for professional
advancement but also strengthen the broader economic fabric of South Carolina’s hospitality sector.
Tax Policies Affecting Hospitality Businesses
Tax relief will be another area of focus. The SCRLA will work to ensure that lawmakers consider tax policies that offer relief to small businesses, such as tax credits for investments in technology, sustainability efforts, and health and safety upgrades. We’ll also monitor any potential changes in property taxes or lodging tax policies that could affect the industry, advocating for fair taxation that allows our members to remain competitive and profitable.
Addressing South Carolina’s Insurance Crisis
South Carolina's hospitality industry faces an escalating insurance crisis, driven by the skyrocketing cost of liquor liability insurance and the dwindling number of underwriters willing to provide this coverage. Liquor liability insurance, essential for any establishment serving alcohol after 5pm, has become increasingly difficult to secure. Hospitality businesses across the state are experiencing steep premium hikes, making it challenging for many to continue offering alcohol without severely impacting their bottom lines. Some businesses are even finding themselves without any coverage options at all.
This crisis is not only affecting large hotels and restaurants but also smaller establishments that are critical to South Carolina’s tourism economy. Without legislative intervention, many of these businesses may be forced to reduce services, raise prices, or close altogether, which would have a ripple effect on the entire hospitality sector and the communities it supports.
The General Assembly has the power to mitigate these challenges by exploring solutions to increase insurance accessibility and affordability. The SCRLA has been and will continue advocating for legislative measures that could include creating a state-sponsored insurance pool, offering tax incentives to attract more underwriters, introducing regulatory reforms to stabilize the insurance market or addressing our state’s joint and several liability civil justice system. Such actions would provide hospitality businesses with more options and predictability in managing their insurance needs. The SCRLA will remain committed to addressing this urgent issue and will work closely with legislators to ensure that South Carolina’s hospitality businesses can continue to thrive despite the insurance challenges they face.
Property and casualty insurance is also a critical area of concern for our industry. Many South Carolina municipalities and state regulations require hospitality businesses to maintain specific levels of liability insurance to operate legally. This ensures protection for both customers and businesses in the aftermath of natural or manmade disasters. The SCRLA will continue to advocate for affordable insurance policies and disaster mitigation incentives for members.
The SCRLA’s Governmental Affairs team will be at the State House from day one, monitoring these issues, representing your interests, and keeping you informed on legislation that matters to our industry. We encourage all members to stay engaged and make your voices heard. By working together and staying informed, we can turn potential challenges into opportunities to strengthen and grow our industry. Here’s to a successful 2025 legislative session!
Celebrating a Successful End to 2024 at the SCRLA
The South Carolina Restaurant & Lodging Association (SCRLA) celebrated a dynamic year filled with events that showcased the state’s thriving hospitality industry, honored its leaders, and fostered community support. From January to December, the SCRLA hosted events across the state, each aimed at bolstering industry connections, inspiring excellence, and building awareness of the important contributions the hospitality sector makes to South Carolina’s economy and culture.
Throughout the year, events like the Stars of the Industry Awards Gala and the Columbia Restaurant Hall of Fame ceremony recognized the exceptional contributions of those who make hospitality in South Carolina so distinctive. Fundraisers, including the 2nd Annual Rock & Roast and 2nd Annual Spartanburg Cocktail Masters supported the Hubitality fund, aiding hospitality workers in critical need. Additionally, competitions such as the South Carolina ProStart Invitational showcased budding culinary talent, with high school teams demonstrating their skills and competing.
Networking and industry insight were equally prioritized with events like the Marketing & Operations Conference and Hospitality Day at the State House, where industry professionals and legislators gathered to discuss key issues. The SCRLA’s commitment to local communities and culinary traditions shone in events like the Trio Dinner, which offered real-world experience to students, and the popular Restaurant Week throughout the state. As the year closes, the SCRLA’s numerous awards ceremonies— including the 12th Annual Upstate Hospitality Awards and the 50th Annual Myrtle Beach Area Hospitality Awards— offer a final, celebratory tribute to those dedicated to elevating South Carolina’s hospitality standards.
SCRLA Annual Meeting
The SCRLA’s Annual Meeting took place on January 22nd at the Hilton Columbia Center Hotel. During this meeting, Tony Tam, Vice President of IMIC Hotels, was elected as the Chair of the 2024 Board of Directors. Afterward, there was a membership and legislative forum to discuss the progress the Association has made on several bills under consideration at the State House.
Stars of the Hospitality Industry Awards Gala
The SCRLA hosted its 71st Annual Stars of South Carolina Hospitality Awards Gala on February 20th at the Marina Inn at Grande Dunes. Eighteen winners were celebrated for going above and beyond to contribute to
the positive image of the hospitality industry while also being confronted with challenges.
2nd Annual Rock and Roast benefiting Hubitality
The Spartanburg Chapter hosted their 2nd Annual Rock and Roast, an oyster roast benefiting the Hubitality fund, on February 24. This event, presented by Pinnacle Partnership, served as a fundraiser for Hubitality to continue providing emergency medical assistance and funding to those in critical need and facing financial hardship.
20th Annual South Carolina ProStart Invitational
The South Carolina Restaurant and Lodging Foundation (SCRLF) hosted its 20th Annual South Carolina ProStart Invitational in Myrtle Beach this March. Over 125 students from 18 high schools demonstrated business acumen and culinary skills in this three-day event. There was overwhelming talent in each round and groundbreaking meals produced from these teen cooks. A five-student group from Anderson Career and Technology Center won first place in the Culinary Arts Competition, and a threestudent team from Wando High School won the Restaurant Management Competition. Both groups continued to compete in the National ProStart Invitational in Maryland this April to represent South Carolina’s ProStart program.
MBAHA Trio Dinner
On April 15, top local executive chefs joined students in the 15th Annual Trio Dinner, a Coastal Culinary Experience. Each trio included a professional chef, college students, and a high school student to create a delicious meal. This event supports the culinary arts and gives students realworld experience.
Hospitality Day at the State House
Each year, the SCRLA hosts Hospitality Day the State House, a legislative luncheon which allows our members to communicate with the South Carolina General Assembly. Attendees had a unique chance to speak with legislators and fellow members about issues and opportunities within the hospitality industry. The conversations were accompanied by a Taste of South Carolina featuring restaurants from across the states serving menu specialties like oysters, crab cake sandwiches, and ice cream. Legislators always look forward to Hospitality Day and this was no different! The combination of great bites and valuable discussion made Hospitality Day one our most successful events of the year.
Our 2nd Annual Spartanburg Cocktail Masters Competition this August was a great evening of fun with live music, food, and cocktail and mocktail samples. A panel of judges voted on cocktail samples by local restaurants featuring Wild Turkey 101 Rye, Herradura Reposado, and Tito’s Handmade Vodka, and handcrafted mocktails.
Restaurant Week Spartanburg and Greenville
August 15-25 was time for great food in Spartanburg and Greenville with the celebration of Restaurant Week. Over 50 restaurants participated across the Upstate and served special menus to excited customers. Restaurant Week helps businesses across the state spread awareness to new and existing customers about their fantastic menus. Fan favorites, new concepts, and multi-course menus can be promoted during this 11-day foodie celebration. The Upstate saw incredible marketing on social media, rave reviews from customers, and enticing photos of various menu concepts.
5th Annual Marketing & Operations Conference
Our 5th Annual Marketing & Operations Conference was a great success, with 185 attendees at the Embassy Suites at Kingston Resorts in Myrtle Beach. It was an enlightening three-day conference filled with great food, keynote speakers, and breakout sessions providing enlightening conversations. Our 2nd Chef and Bartender Showcase brought fantastic food and drinks from business throughout South Carolina! Deedre Daniel, Christine Trippi, and the Lindsey family provided three general sessions that will not be forgotten and gave much to learn and enjoy. Additionally, over 20 breakout speakers across 18 sessions provided insight into fields of thei expertise. From AI for restaurant to mastering mocktails in your hotel bar, these speakers had all of the insight for hospitality professionals.
Hospitality Leaders Golf Tournament
This year, we hosted our annual Hospitality Leaders Golf Tournament at Timberlake Country Club in Chapin. Fifteen teams played and raised over $500 for our Hubitality fund. The tournament was a wonderful source of fundraising for the SCRLF, which provides scholarships for culinary students in the state. There were a variety of games prior to the start of competition and each player received gift bags from our presenting sponsor, US Foods, as well as an SCRLA lunchbox filled with goodies. A wonderful lunch by Firehouse Subs was provided, and the top three performers were congratulated at the following awards buffet.
12th Annual Upstate Hospitality Awards
Our annual Upstate Hospitality Awards Ceremony was on November 11 at the L in Greenville. This event has been a great opportunity to highlight excellent employees within the hospitality industry and give them a day of recognition. 17 employees in the hospitality industry were highlighted for their contributions to the Upstate (see page 12) at a fantasic luncheon provided by Larkin's Catering.
Greater Columbia Restaurant Hall of Fame Dinner
The Greater Columbia Chapter of the South Carolina Restaurant and Lodging Association hosted its annual Columbia Restaurant Hall of Fame and Benefit Dinner on November 25 at the Columbia Metropolitan Convention Center. Three exceptional individuals were inducted into the 2024 Columbia Restaurant Hall of Fame and two received prestigious Lifetime Achievement Award:
• Steve Cook, owner of Saluda's
• Mark Price, owner of Mill Pond Steakhouse
• Larry Chandler, owner of TLC Enterprises
• Carmella and Joe Roche, owners of Villa Tronco
These awards honor hard workers in South Carolina’s restaurant industry, reserved for the visionary restaurateurs of the Columbia area who embody long-term success in this challenging and unique business. Columbia’s culinary culture is dynamic, and the city boasts an eclectic mix of old-school favorites, international cuisine, and innovative newcomers.
50th Annual Myrtle Beach Area Hospitality Awards
Our 50th Annual Myrtle Beach Area Hospitality Awards took place on December 3 at the Sheraton Myrtle Beach. The ceremony was a captivating opportunity where the award recipients were honored in the presence of their aweinspired colleagues. We applauded the winners’ success with other MBAHA members and the Grand Strand.
Thank you to everyone who attended these events throughout the year and helped us make each one a success! From sponsors to volunteers, each individual is incredibly valuable to ensuring these events run smoothly, make a lasting impact on participants, and fulfills the goals of our business and yours. Each event serves a unique purpose in maximizing potential for the hospitality industry. It has been a wonderful year for the association, and we look forward to continue working with you in 2025!
For a full list of upcoming events, please visit SCRLA.org/ events.
Integrate the Holidays into Your Menus this Season
As the holiday season approaches, South Carolina's restaurants and hotels have a golden opportunity to offer Christmas-themed menus that capture the spirit of the festivities while embracing the local flavors that our state is known for. By combining traditional feast fare with South Carolina’s rich culinary heritage, you can create unique dining experiences that appeal to both locals and visitors. Here are some inspiring menu ideas to elevate your business’s holiday offerings this year.
Lowcountry She-Crab Soup
Lowcountry Christmas She-Crab Soup is a traditional South Carolina dish rooted in the rich culinary heritage of the Lowcountry region. It is a creamy, savory soup made with blue crab meat, crab roe, a splash of sherry, and aromatics. The use of crab roe gives it a unique, velvety texture and a delicate seafood flavor, making it a luxurious holiday treat.
This soup fits perfectly on a South Carolina restaurant menu for the holidays because it blends local seafood traditions with festive warmth, appealing to both locals and tourists. Its rich, comforting flavor is ideal for cold winter nights, and its regional significance adds authenticity to the dining experience. This dish is also As a dish deeply connected to South Carolina's coastal identity, offering Lowcountry Christmas She-Crab Soup during the holiday season celebrates local cuisine while providing a memorable, indulgent option for Christmas dining.
Roast Duck with Hoppin’ John and Braised Collard Greens
Roast Duck with Hoppin’ John and Braised Collard Greens is a Southern-inspired holiday dish combining rich, bold flavors with traditional Southern staples. Roast duck, with its crispy skin and succulent meat, serves as the centerpiece, offering an indulgent, festive protein. Hoppin' John, a dish made of black-eyed peas, rice, and smoky pork, is a Southern classic often enjoyed on New Year’s for good luck. Paired with braised collard greens, which are slow cooked, this meal highlights the soul food heritage of the South.
Collards greens and black eyed peas are both celebrated foods during Kwanzaa, the annual celebration of African American culture in late December. The Hoppin’ John and collard greens sides would tie into the Kwanzaan celebration as well as the duck for Christmas feats. However, smoked pork in these side dishes would make the meal non-kosher, so consider using a meat substitute or other smoked meats to include those of the Jewish and Muslim religions.
This dish honors regional traditions while adding an elegant twist with the roast duck. It’s hearty and flavorful, reflecting the festive spirit of the season. The combination of local ingredients and Southern staples creates a comforting, yet elevated, meal perfect for holiday celebrations.
Pecan-Crusted Butternut Squash with Grits and Pomegranate Salad
This is a festive, plant-based dish that blends Southern flavors with seasonal ingredients. The butternut squash is roasted and coated in a crunchy, sweet pecan crust, offering a delightful contrast in texture. Paired with creamy grits, a Southern staple made from ground corn, the dish provides a comforting, rich base. The pomegranate salad adds brightness and freshness, with the tangy pomegranate seeds and crisp greens balancing the earthy, nutty flavors of the squash.
This dish would be a great addition to a South Carolina restaurant’s menu because it highlights local ingredients like pecans and grits, while also offering a fresh, lighter alternative to more traditional holiday fare. It is also vegetarian, bringing inclusivity into your menu for those with dietary restrictions. The vibrant colors and flavors of the dish evoke the spirit of the season, and its plant-based nature appeals to a broader range of diners, including vegetarians, making it a versatile and festive holiday option.
Hot Spiced Bourbon Punch
Hot Spiced Bourbon Punch is a warming cocktail perfect for New Year’s gatherings, combining the rich flavors of bourbon with seasonal spices like cinnamon, cloves, and star anise. This comforting drink often features fresh citrus and sweeteners like honey or brown sugar, creating a cozy, aromatic beverage that invites relaxation. Served hot, it’s ideal for chilly South Carolina winters and adds a festive touch to any celebration.
Both drinks would be excellent additions to a South Carolina restaurant’s New Year’s menu. They celebrate local flavors and traditions while providing guests with festive, seasonal options. Their unique flavors and warm or refreshing characteristics cater to diverse tastes, enhancing the holiday dining experience.
By incorporating South Carolina’s culinary traditions into winterthemed menus, restaurants and hotels can create memorable holiday experiences that reflect the region’s unique culture. Offering a blend of familiar comfort foods and festive creativity, these dishes will not only attract local diners but also leave a lasting impression on holiday visitors looking for a true taste of Southern hospitality this holiday season.
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Why You Need Restaurant Week...
Spartanburg Chapter Hosts Inagural Rock & Roast to Benefit Hubitality
Restaurant Week is a culinary whirlwind, a week-long celebration of delicious food and exciting new long celebration of delicious food and exciting new experiences for diners. But for restaurant owners, it can experiences for diners. But for restaurant owners, it can be a goldmine of opportunity. Here's why participating in Restaurant Week can be a recipe for success for your establishment:
On Saturday, Febuary 25, the SCRLA’s Spartanburg chapter hosted its first annual Rock & Roast event at the FR8 Yard. The inagural event served as a one-year celebration for Hubitality, a program providing emergency assistance to Spartanburg’s hospitality industry. With the continued support of the Spartanburg community, the program has provided more than $50,000 to hospitality employees and raise more than $170,000 through contributions and events alike.
• Boost Your Bottom Line: Restaurant Week attracts a surge of diners eager to try something attracts a surge of diners eager to try something new at an attractive price. This influx translates to increased revenue and a chance to showcase your culinary talents to a wider audience.
• Expand Your Reach: Restaurant Week throws your restaurant into the spotlight. With city-wide marketing campaigns and a dedicated following, it's a fantastic way to attract new customers who might not have otherwise discovered your eatery.
Pinnacle Partnership, Hub City Hospitality, US Foods, Spartanburg Community College Foundation & Culinary Arts, Wade’s Restaurant, South Carolina ProStart, Tito’s Handmade Vodka, Rockers Brewing Company, Budweiser of Spartanburg, and many others helped contribute and make this event such a success.
• Prime Time for Experimentation: Design a special Restaurant Week menu that highlights your signature dishes or allows you to experiment with new flavors. It's a low-risk, high-reward opportunity to gauge diner interest in new offerings.
• Build Buzz and Loyalty: Restaurant Week creates a sense of excitement and anticipation. By exceeding expectations with your special menu and exceptional service, you can turn first-time diners into loyal regulars.
• Social Media Mania: Restaurant Week is a social media frenzy. Leverage the official hashtag and create your own engaging content to drum up excitement. Showcase your menu, tempt taste buds with mouthwatering photos, and run contests to generate buzz online.
Event festivities included all you can eat oysters, whole hog BBQ, entertainment from The Grateful Brothers, raffles and more. The event raised nearly $20,000 to continue Hubitality’s mission of providing emergency assistance to hospitality employees facing personal and financial crisis. Learn more about the program at hubitality.org.
Participating in Restaurant Week is a strategic investment in your restaurant's future. It's a chance to boost sales, expand your customer base, and solidify your reputation as a culinary leader. So, don't miss out – sign up for Restaurant Week and get ready to take a delicious bite out of success!
Save the date for our upcoming campaign and register your restaurant or hotel at scrla.org/events.
From equipping you with profitable ingredients that make your menu shine, to simple business tools that grow your operation, to connecting you to restaurant experts – we’re here to support your business in every way! Our passion is helping foodservice operators like you, make it.
Two New Occupations Approved by U.S. Department of Labor
The NRAEF and the RHLC team is excited to announce that two new Registered Apprenticeship occupations have been approved by the U.S. Department of Labor. They are now able to offer free training and technical support for apprentices for the roles of Assistant Kitchen Manager and Assistant Restaurant Manager.
Both Assisant Kitchen Managers and Asistant Restaurant Managers play crucial roles in the success of a restaurant. While the Assistant Kitchen Manager focuses on the kitchen operations, the Assistant Restaurant Manager oversees the overall operations of the restaurant. Both roles require strong leadership, organizational skills, and a commitment to providing excellent customer service.
Supporting a U.S. Department of Labor approved restaurant or hotel apprenticeship program offers several significant benefits:
• High Quality Training: DOL- approved programs adhere to rigorous standards, ensuring apprentices receive comprehensive, industry-relevant training. This leads to a more skilled and qualified workforce.
• Enhanced Career Pathways: Apprenticeships provide clear career paths, motivating individuals and boosting retention rates. They offer opportunities for advancement within the restaurant or hotel industry.
• Improved Productivity: Well-trained apprentices can contribute to increased productivity and efficiency, benefitting both the business and the apprentice.
• Reduced Turnover: By investing in employee development, businesses can reduce turnover costs and maintain a stable workforce.
• Positive Employer Branding: Supporting apprenticeships demonstrates a committment to employee development and community engagement, enhancing the company's reputation.
• Compliance With Labor Laws: DOL approval ensures compliance with labor laws and regulations, mitigating potential legal risks.
RHLC can now offer free training and technical support across five occupations: Line Cook, Assistant Kitchen Manager, Kitchen Manager, Assistant Restaurant Manager, and Restaurant Manager. By supporting these programs, you contribute to developing a skilled workforce, foster economic growth, and stengthen the restaurant and hotel industry.
We Are Again Looking for the Best Seafood Chef in South Carolina
Imagine having “Bragging Rights” as the #1 Seafood Chef in South Carolina! What a marketing tool! Use your skills to make the best sustainable seafood dish at the South Carolina Seafood Challenge, held in conjunction with the 49th Annual Hotel, Motel, & Restaurant Supply Show of the Southeast at the Myrtle Beach Convention Center. Don’t miss the opportunity to compete for the state title and a chance to participate in the National Great American Seafood Cook-Off in New Orleans, LA.
The competition is a Wild Card format of ACF/KC Category (guidelines can be found on page 2 of the ACF Professional Culijary Competition manual) with the following exceptions:
• It is a two chef team
• Competing teams must bring all of their own products
• Teams must supply a typed copy of their recipes and include a picture of the finished product prior to competing
• Please complete application and entry forms for each competing chef
• No one under 18 years old is allowed on the floor during show hours
The 2025 Seafood Challenge Winner will receive:
• A check for $1000.00
• Entry into the National Great American Seafood Challenge
• Two roundtrip airline tickets to New Orleans
• Three nights hotel stay in New Orleans
• Winner’s Plaque
Rising Food Costs: Impact on the Restaurant Industry and the Road Ahead
In recent years, food costs have consistently increased, creating challenges for the restaurant industry. According to Kroll’s Restaurant Industry Insights Fall 2024, U.S. restaurants are on track to reach a record $1.1 trillion in sales, showcasing resilience in the face of ongoing economic pressures However, behind these figures lies a complex struggle with inflation, labor, and supply chain issues.
Food price inflation, though softening since early 2023, remains significantly elevated compared to pre-pandemic levels. After record-high increases over the past three years, Kroll’s analysis notes that restaurant inflation rates, though evening out, still exceed grocery inflation due to persistent labor, real estate, and maintenance expenses. This has widened the gap between dining out and eating at home, affecting consumer behaviors as more people are inclined to cook at home to cut costs. Despite cost pressures, restaurants have been cautious in passing the full burden onto customers, often using strategic price increases and promotional offers to retain traffic.
While inflation impacts all sectors, restaurants face unique challenges, particularly in balancing price adjustments with consumer demand elasticity. Food and labor costs are primary concerns. Fast-food chains have raised menu prices by 40% on average since 2019, which, in turn, has slowed customer traffic and pressured restaurateurs to adopt strategies like cost-effective menu engineering.
The rising cost of dining out has made consumers more selective. A typical restaurant meal now costs nearly four times as much as a home-cooked meal, prompting customers to cut back on restaurant visits. Over 85% of eating occasions
over the past year took place at home. As consumers adapt, restaurants have responded with targeted promotions to encourage dine-in experiences. For instance, quick-service restaurants (QSRs) are promoting value bundles to compete with the affordability of grocery alternatives.
Full-service restaurants, meanwhile, leverage technology and menu innovations to increase perceived value. Some chains avoid blanket discounts that risk eroding margins, instead opting for limited-time offers or tailored promotions through digital channels. This approach allows restaurants to maintain profitability while still attracting cost-conscious consumers.
Kroll’s insights suggest a continued deceleration in food price inflation by late 2024, but not a complete return to pre-pandemic levels Several factors could affect food prices in 2025, including supply chain dynamics and global geopolitical events. For restaurateurs, the cautious optimism around food cost stabilization brings a mixed outlook. Deceleration may ease pricing pressures, yet the ongoing labor and operational expenses are expected to maintain elevated menu prices.
The industry could also see a return to growth in customer traffic if inflationary pressures ease. For example, Kroll’s report indicates that the restaurant sector may experience more robust traffic for QSRs and fast-casual formats as consumers continue to seek affordable dining options without compromising on quality.
Facing volatile costs and changing consumer expectations, restaurant operators are adopting various strategies to
improve resilience. These include:
• Menu Optimization: Restaurateurs are rethinking menu offerings, focusing on high-margin dishes that are less impacted by fluctuating ingredient costs. By paring down menus, operators can streamline operations and reduce waste while still appealing to customer preferences.
• Technology Integration: The rise in “tipflation” and selfservice options shows a growing consumer acceptance of technology-driven dining experiences. Restaurants increasingly utilize digital kiosks, mobile ordering, and loyalty programs to enhance efficiency and offset labor costs.
• Enhanced Supplier Relations: Operators are seeking partnerships with suppliers that offer bulk purchasing options and flexible contracts. By negotiating better terms, restaurants can mitigate some of the cost volatility associated with ingredients and other essential items.
• Customer Loyalty Programs: Many restaurants are tapping into the digital space to retain loyal customers. By offering discounts and exclusive deals through apps or loyalty programs, restaurants can encourage repeat visits even as discretionary spending decreases.
Looking forward, the restaurant industry’s resilience will likely be tested by both opportunities and potential challenges:
Benefits:
• Stabilization of Food Costs: With grocery and restaurant inflation showing signs of moderation, operators may experience fewer dramatic shifts in costs, allowing for more predictable pricing models.
• Increased Consumer Spending: Should inflation continue to decelerate, consumers may regain confidence in dining out, leading to increased foot traffic and potentially higher average ticket values in certain segments.
• Expansion in Fast-Casual and Ethnic-Inspired
Concepts: The demand for unique dining experiences has fostered growth in fast-casual and ethnicinspired restaurants, which could capitalize on shifting demographics in 2025.
Drawbacks:
• Labor Costs Remain High: Even if food inflation slows, labor expenses are likely to stay elevated due to wage increases and legislative changes. This could compress margins and place pressure on operators to continuously improve productivity.
• Unpredictable Supply Chains: Global conflicts and economic uncertainties could disrupt the relative stability in food supplies observed in recent months. Any such disruptions would result in sudden cost hikes for specific ingredients, requiring restaurants to pivot quickly.
• Intensifying Competition: As consumer choices expand, especially with more QSR and fast-casual players entering the market, operators may face increasing competition for market share. Larger chains, in particular, are better positioned to absorb price shocks, potentially putting independent and small businesses at a disadvantage.
The restaurant industry faces a complex road ahead, balancing cautious optimism with strategic adaptation. Rising food and labor costs remain hurdles, yet the projected deceleration in food inflation offers hope for more stable pricing. By implementing proactive cost-saving measures, leveraging technology, and responding to consumer demands for value and convenience, restaurateurs can better navigate the challenges of 2025.
For industry stakeholders, these trends underscore the need for a proactive approach. Whether through digital innovation, menu refinement, or exploring new partnership models, the ability to adapt to an evolving economic landscape will be crucial for long-term success.
Upcoming Events
Spartanburg Chapter Holiday Social Spartanburg, SC
December 9
Greenville Chapter Holiday Social Greenville, SC December 10
Florence Chapter Holiday Luncheon Florence, SC
December 19
À la Heart Greenville Launch Greenville, SC January 7
Restaurant Week South Carolina January 9 -19
SCRLA Annual Meeting Columbia, SC January 21
Lowcountry Oyster Roast Mount Pleasant, SC February 2
Stars of the Industry Awards Gala Greenville, SC February 17
South Carolina ProStart Invitational Spartanburg, SC March 2-4
Hospitality Day at the State House Columbia, SC April 2
OPEN TO ALL SCRLA MEMBERS
JANUARY 21, 2025 Columbia
At the SCRLA’s Annual Meeting, we will elect new board members, make important decisions regarding the organization, and inform SCRLA members of present and future activities.
Stay after the meeting to celebrate the SCRLA’s 80th Anniversary with a cocktail hour!
Annual Meeting: 2 p.m. to 4 p.m.
Anniversary Party: 4 p.m. to 6 p.m.
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