Nominate Your Star Employees for our Upcoming Hospitality Awards Shows!
Our 12th annual Upstate Hospitality Awards will take place on November 11 at the L in Greenville, while the 50th annual Myrtle Beach Area Hospitality Awards will take place December 3 at the Sheraton Myrtle Beach. These events are an excellent opportunity to highlight your star employees within the hospitality industry and give them a day of recognition, as well as celebrate others in the Upstate and Grand Strand and their achievements. Nominations are open now, so take the time to recognize your star members of the industry in a variety of categories.
Scan the QR codes below to learn more about each award show and submit your nominations today. Upstate nominations close October 14, while Myrtle Beach will close November 4.
Plant-Based Proteins: A Safe Bet for Your Menu
Keeping in step with current trends can help you stay ahead of your competition. Are you looking to add some plantbased options to your menu? It’s a great way to cater to a growing customer base and stay ahead of the curve. But let’s be real, food safety is always a top priority.
The Four Golden Rules of Plant-Based Protein Handling
1. Clean it up: Wash your hands, utensils, and surfaces no different than other cleaning and sanitizing procedures.
2. Separate it out: Keep raw and cooked foods apart to avoid the opportunity of cross-contamination.
3. Cook it through: Use a food thermometer to make sure your plant-based proteins are cooked to the perfect temperature. Just like traditional meats and animal products, standard cooking temperatures apply to plant based foods as well.
4. Chill it out: Refrigerate leftovers promptly to prevent introduction of bacteria causing a nasty surprise.
Tips for Plant-Based Protein Success
• Read the labels: Check product labels for specific cooking instructions and handling recommendations. Prepackaged items have ideal cooking procedures and minimum temperatures to maintain product specifications.
• Use a food thermometer: It’s a no brainer when it comes to ensuring food safety.
• Avoid cross-contamination: Use separate cutting boards and utensils for raw and cooked foods. Clean and sanitize properly before and after each use.
• Store leftovers properly: Refrigerate leftovers within two hours of cooking and consume them within a few days.
Incorporating plant-based proteins into your menu is not only a health-conscious choice but also an opportunity to stand out in a competitive market. As consumer demand for sustainable and eco-friendly options continues to rise, offering diverse plant-based dishes can attract new customers and retain loyal ones.
By following these simple steps, you can offer your customers delicious and safe plant-based protein options that will keep them coming back for more. Let’s make plantbased proteins a winning addition to your menu.
Upstate Awards Myrtle Beach Awards
Our 5th Annual Marketing & Operations Conference was a great success! We hosted 185 attendees at the Kingston Resort in Myrtle beach for an enlightening three-day conference filled with great food and greater people. Three keynote speakers and 18 breakout sessions brought enlightening conversations, and our 2nd Chef and Bartender Showcase brought the fantastic food and drinks!
Deedre Daniel, Christine Trippi, and the Lindsey family provided three keynotes that will not be forgotten. From topics like “how to be a more interesting person” to the history of a 75-year-old award winning restaurant, there was so much to learn and enjoy. Thank you to everyone who joined us in Myrtle Beach, and we hope to see you next year!
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To me, the SCRLA MOC represented a culmination of everything great about the hospitality industry in South Carolina: good food, drinks and GREAT people. The keynotes and breakout sessions were inspiring and educational. As a breakout session speaker myself, I loved having the opportunity to reach new people and make an impact. Looking forward to the next!
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The SCRLA MOC was such a great time! The community that SCRLA has created is full of the state’s most seasoned, passionate and spirited hospitality professionals. Experienced hospitality professionals are often a pleasure to be around. They are welcoming and excited to network and share knowledge. I made real connections that will outlast the conference and can’t wait to attend more events.
à la heart GVL will provide relief for hospitality workers
In partnership with VisitGreenvilleSC, the Greenville Chapter of the South Carolina Restaurant and Lodging Association will launch á la heart GVL in early 2025.
Modeled after Hubitality, an emergency assistance program benefiting Spartanburg County’s hospitality industry, à la heart GVL will aid Greenville County’s hospitality employees who may be experiencing financial crisis due to injury, illness, disaster and/or death.
Tourism is a $23.8 billion industry, supporting one in eight jobs in South Carolina. Out of the 286,000 leisure and hospitality jobs in the state, Greenville County employs 18% of those.
This vibrant sector thrives on the strengths of its workforce, which is predominantly comprised of dedicated employees from independently owned and operated establishments. While this entrepreneurial spirit fosters a unique work environment in South Carolina’s Upstate, it can also mean that these individuals often lack the financial security needed to get through a tough time in their lives.
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I loved how this year’s MOC was a combination of inspiration, industry trends, and best practices. It emphasized the power of sharing our stories. The breakout sessions allowed for candid conversations about our challenges and opportunities in industry. MOC allowed for real connections to form led to discussions about practical solutions. I was able to bring back takeaways that I could implement the moment I was back in the office.
à la heart GVL will lend a helping hand during these challenging times, offering critical support to hospitality workers, empowering them to overcome hardships and remain the driving force behind the hospitality industry’s success.
Donations to the program will support grantees’ basic service needs, such as paying utility bills and/or rent. In addition to financial support, the program connects hospitality workers with appropriate government and community organizations that can provide the following services to those in need: employment, financial services, health and wellness, housing, legal, mental health, and substance abuse.
à la heart GVL will begin accepting applications and officially launch the program in January 2025 with a public event to be held in tandem.
